Asian Garlic Tofu Salad *the tofu alone is a component for the spring rolls on the vegetarian entree salads, the tofu plus the other components goes on the salad bar. Tofu 4 full packages Pressed overnight Corn starch To coat Marinade (for tofu, but also reserve ½ cup to toss finished salad in) Hoisin sauce Soy sauce 1 ½ cup ¾ cup ginger 2 T. minced garlic 2 T. minced Red pepper flakes 2 tsp. sugar 2 T. Olive oil ⅓ cup Sesame oil 2 T. The salad broccoli 1 qt. Cut into small florets carrots 1 pint julienned Green onions Thinly sliced Red bell peppers 1 pint julienned -Press tofu overnight. Combine marinade ingredients. Medium dice tofu. Marinade in a hotel pan for at least 30 minutes. Drain off marinade using a perforated hotel pan. Reserve marinade. Toss marinated tofu in about of corn starch. Heat oil in a saute pan to medium high. Sear tofu in hot pan. Cool. -Saute veggies cool. Combine veggies and tofu and reserved marinade (after giving some tofu to entree for spring rolls).
Asian Garlic Tofu Salad *the tofu alone is a component for the spring rolls on the vegetarian entree salads, the tofu plus the other components goes on the salad bar. Tofu 4 full packages Pressed overnight Corn starch To coat Marinade (for tofu, but also reserve ½ cup to toss finished salad in) Hoisin sauce Soy sauce 1 ½ cup ¾ cup ginger 2 T. minced garlic 2 T. minced Red pepper flakes 2 tsp. sugar 2 T. Olive oil ⅓ cup Sesame oil 2 T. The salad broccoli 1 qt. Cut into small florets carrots 1 pint julienned Green onions Thinly sliced Red bell peppers 1 pint julienned -Press tofu overnight. Combine marinade ingredients. Medium dice tofu. Marinade in a hotel pan for at least 30 minutes. Drain off marinade using a perforated hotel pan. Reserve marinade. Toss marinated tofu in about of corn starch. Heat oil in a saute pan to medium high. Sear tofu in a single layer (do multiple batches) in hot pan. Sear each side 2-3 minutes. Cool. -Saute veggies, cool. Combine veggies and tofu and reserved marinade (after giving some tofu to entree for spring rolls).
Asparagus Salad with Oranges, Feta and Hazelnuts Asparagus ¾ gallon Sliced on bias, blanched and shocked Supremed Oranges Feta 1 qt. 1 ½ cups Hazelnuts Toasted, skinned, chopped Pesto Mint leaves Basil leaves Shredded Parmesan Toasted, crushed hazelnuts Lemon zest Lemon juice 2 cups ¼ cup ¼ cup 2 T. 1 tsp. 2 tsp. garlic 1 tsp. minced Olive oil ½ cup (as needed for consistency) Salt and pepper tt. Mix asparagus with pesto and toss gently with feta, hazelnuts and oranges.
Broccoli Salad Broccoli Flowerettes 6 quarts chopped Red Bell Pepper 4 ea. small dice Green Onions 12 each chopped Bacon 24 slices cooked & chopped Walnuts 2 cup toasted, roughly chopped Raisins 2 cup whole Mayonnaise Sugar Red Wine Vinegar Dressing: 4 cups 6 Tbsps. Mix dressing and refrigerate. Prepare salad ingredients and mix well. Stir dressing and pour over salad. Package some for the cafe. Check with Chef Sarah.
California Potato Salad Red or Yukon potatoes 7 lbs. Medium- large dice salad oil garlic 6 cloves minced dill pickle relish mayonnaise ½ cup olives (black or green) whole or sliced celery thinly sliced green onion thinly sliced red peppers 1.5 cup small diced parsley chopped Wash potatoes, dice and cook in steamer till tender. Combine oil and garlic and set aside to toss with potatoes while still warm. Cool. Add remaining ingredients and season to taste with salt and pepper.
California Potato Salad Red or Yukon potatoes 7 lbs. Medium- large dice salad oil garlic 6 cloves minced sweet pickle relish mayonnaise ½ cup olives (black or green) whole or sliced celery thinly sliced green onion thinly sliced red peppers 1.5 cup small diced parsley chopped Wash potatoes, dice and cook in steamer till tender. Place washed potatoes in steamer and steam until tender. Combine oil and garlic and set aside to toss with potatoes while still warm. Cool. Add remaining ingredients and season to taste with salt and pepper.
Cannellini Bean Salad White Beans (cannellini) 4 cups dry (about 12 cooked) cook Green Onions 2 cups chopped Roasted Red Pepper 3 large peppers Small diced Parsley ½ cup chopped Dill ¼ cup minced Salt and pepper tt Dressing Garlic 2 T. minced Brown Sugar 2 tsp. Red Wine Vinegar 5 T. Olive Oil Dijon Worcestershire sauce Lemon juice 1 ½ cup 2 tsp. ½ tsp. ¼ cup s+p tt Combine dressing using the vinaigrette method. Combine all salad ingredients and toss in appropriate amount of dressing.
Cannellini Bean Salad White Beans (cannellini) 5 cups dry (about 12 cooked) cook Green Onions 2 cups chopped Roasted Red Pepper 3 large peppers Small diced Parsley ½ cup chopped Dill ¼ cup minced Salt and pepper tt Dressing Garlic 2 T. minced Brown Sugar 2 tsp. Red Wine Vinegar 5 T. Olive Oil Dijon Worcestershire sauce Lemon juice 1 ½ cup 2 tsp. ½ tsp. ¼ cup s+p tt Combine dressing using the vinaigrette method. Combine all salad ingredients and toss in appropriate amount of dressing.
Chop Chae Cellophane noodles Soy sauce 1 package (14-16 oz.) ½ cup sugar 3 T. Napa cabbage 1 gallon Thinly sliced Carrot 2 ½ cup shredded garlic 4 tsp. minced Green onions 2 ¼ cups sliced Shiitake mushrooms 3 cup Stemmed, thinly sliced Spinach 7 cups Rough chopped pepper 2 tsp. Toasted sesame seeds 6 T. Put noodles in boiling water, take off heat and allow to sit until tender. Drain and shock. Combine soy sauce and sugar. Set aside. In the wok, stir fry cabbage and carrot to just tender. Add garlic, green onion and mushrooms. Stir fry another minute. Add spinach, soy sauce, sugar mixture, noodles and pepper. Cook till all is heated through (about 3 mins). Remove from heat, add sesame seeds and sesame oil. Chill. Taste. Add more soy sauce and sugar to taste.
Creamy Coleslaw Green Cabbage 5 lbs. Cored & thinly sliced Carrot 3 each shredded Green Bell Pepper ¾ cup Small dice Red Onion ½ cup minced Dressing Mayonnaise Sour Cream Cider Vinegar Salt ½ cup 6 Tbs. 1 tsp Pepper ½ tsp Whisk together mayonnaise and sour cream until smooth. Add vinegar and salt and pepper. Set dressing aside. Prepare vegetables and add dressing, mixing well. Let salad stand for 20 to 30 minutes, tossing occasionally. Serve. Package some for the cafe. Check with Chef Sarah.
Cucumber, Tomato Salad *this recipe is for the salad bar and entree salads Cucumber 3 quarts Peeled and medium diced Tomato 3 quarts Peeled (concasse), Medium diced Fresh Mint (or cilantro if no mint, or a combination) chiffonade Red Onion 1 ½ cups Small diced Lemon Juice Olive Oil s&p Combine 1 ½ cups 1 ½ cups tt
Curried Chicken Salad Chicken RDM 4 lb. Trimmed Salad oil Curry powder salt ¼ cup 3-4 T 1 ½ tsp. Red onion 1 large Small diced garlic 3 T. minced Apple 2 Medium diced grapes 3-4 cups halved Cashews or almonds toasted Dressing Lime juice yogurt mayonnaise 2 T ⅓ cup ⅓ cup Sour cream ⅓ cup Combine salad oil, curry powder and salt in bowl to form a paste. Rub paste on chicken. Refrigerate while you prep all other ingredients. Roast chicken on a sheet pan with parchment at 350 till done. Cool. Large dice chicken Combine all ingredients. Toss with dressing as appropriate.
Curried Chicken Salad Chicken RDM 5 lb. Trimmed Salad oil Curry powder salt ¼ cup ¼ cup 1 ½ tsp. Red onion 1 large Small diced garlic 3 T. minced Apple 2 Medium diced Grapes or craisens 3-4 cups halved Cashews or almonds toasted Dressing Lime juice yogurt mayonnaise 2 T ⅓ cup ⅓ cup Sour cream ⅓ cup Combine salad oil, curry powder and salt in bowl to form a paste. Rub paste on chicken. Refrigerate while you prep all other ingredients. Roast chicken on a sheet pan with parchment at 350 till done. Cool. Large dice chicken Combine all ingredients. Toss with dressing as appropriate.
Fennel, Apple Slaw Fennel Bulbs 4 cups Thinly julienned Fennel Fronds chopped Green apple 4 cups Julienned Purple Cabbage Celery Salt and pepper Olive oil Apple cider vinegar Lemon Juice and some zest sugar 3 cups 2 cups, plus celery leaves if they look good tt ½ cup ½ cup ¼ cup 1 ½ tsp. dressing Thinly sliced on bias Fresh Tarragon 3 Tbsp., to garnish Coarsely chopped Whisk dressing ingredients together in a large bowl. Add everything else and toss to coat. Top with Tarragon Garnish.
Fruit Salad Mixed Fruit can include: supremed citrus, melon, grapes, berries, apples (must be kept in lemon water until service), pineapple, etc. 1 gallon Medium dice or... Dress it Add flavor components such as: chiffonade mint or basil, citrus zest, shaved ginger, citrus juice and honey dressing, etc.
Huli Huli Tempeh Tempeh 4 lb. Large dice Pineapple 3 pineapple Large Dice Red Bell Pepper 6 cups Large Dice Red Onion 3 ½ cups Medium dice Huli Huli marinade Corn starch 5 cups (3 ½ cups for marinating tempeh and 1 ½ cups to toss with finished salad) As needed to coat (about 2 cups) oil 1 ½ cups Make sauce. Keep 5 cups and give the rest to the entree salad student. Marinade tempeh, in sauce for at least ½ hour, the longer the better. Drain off some but not all marinade (reserve drained marinade and add it back before serving). Toss Tempeh, Bell Pepper and Red Onion in cornstarch then salad oil to fully coat. Spread on sheet pan and cook in 375 oven till crispy (25-35 mins, tossing fully about ½ way through so they cook evenly top and bottom). Cool. Reserve amount needed for Vegetarian Entree Salads and give the rest to the Salad Bar. Huli Huli Marinade: Pineapple juice 4 ½ cups ketchup Soy sauce Brown sugar 2 ¼ cups 2 ¼ cup Ground ginger 3 T. Sherry Vinegar 2 ½ cups Combine all ingredients in a pot, bring to a boil, lower to a strong simmer. Continue to simmer until the liquid begins to thicken, at least 20 minutes. Reserve about 6 cups for marinating the tempeh (give to student on compound rotation).
Huli Huli Tempeh Tempeh 4 lb. Large dice Pineapple 3 pineapple Large Dice Red Bell Pepper 6 cups Large Dice Red Onion 3 ½ cups Medium dice Huli Huli marinade Corn starch 5 cups (3 ½ cups for marinating tempeh and 1 ½ cups to toss with finished salad) As needed to coat heavily oil 1 ½ cups Make sauce a day ahead. Keep 5 cups and give the rest to the entree salad student. Dice tempeh and marinade in sauce for at least ½ hour, the longer the better. Drain off some but not all marinade (reserve drained marinade and add it back before serving). Toss Tempeh, Bell Pepper and Red Onion in cornstarch then salad oil to fully coat. Spread on sheet pan and cook in 375 oven till crispy (25-35 mins, tossing fully about ½ way through so they cook evenly top and bottom). Cool. Reserve amount needed for Vegetarian Entree Salads and give the rest to the Salad Bar. Huli Huli Marinade: Pineapple juice 4 ½ cups ketchup Soy sauce Brown sugar 2 ¼ cups 2 ¼ cup Ground ginger 3 T. Sherry Vinegar 2 ½ cups Combine all ingredients in a pot, bring to a boil, lower to a strong simmer. Continue to simmer until the liquid begins to thicken, at least 40 minutes. Reserve about 5 cups for marinating the tempeh (give to student on compound rotation).
Kale Salad Kale 2 gallons (packed) Chopped, massaged with salt Carrots 6 cups shredded Sliced Almonds 4 cups toasted Craisens 3 cups salt 2 T. Citrus Vinaigrette Lemon juice ¼ cups shallot 2 tsp. minced Dijon mustard honey Olive oil 1 tsp. 1 tsp. ¼ cup pepper tt Chop kale and toss with salt and massage (this helps to make the kale become more palatable and digestible and it shrinks down a lot). Add other ingredients and vinaigrette to taste. **This salad provides an opportunity for creativity. Think of other components to add to it...check with Chef Sarah.
Macaroni Salad Elbow Macaroni 3 lbs. 5 oz. Cooked Green Onions 2 cups thinly sliced Celery 3 ½ cups small diced Red Bell Pepper 2 cups small diced Mayonnaise Dill Pickle Relish 6-7 cups 1 ½ cups Yellow Mustard 3 T. Salt and pepper tt Cook macaroni in plenty of boiling salted water until done. Drain and rinse with cold water. Prepare vegetables (roast peppers over flame on stove) add dressing and mix well. Add to the drained macaroni as needed and season to taste. Chill. Serve. Package some for the cafe. Check with Chef Sarah.
Moroccan Spiced Carrot, Quinoa Salad The Carrot Salad Carrots ¾ gallon, shredded Peeled, shredded Lemon Juice ½ cup Parsley minced garlic 3 Tbsp. minced Ground cumin 2 tsp. toasted paprika 2 tsp. toasted jalapeno 2 Tbsp. minced s&p tt Combine. Give ½ to entree salad. To the remaining half, add the rest of the salad below. The Quinoa: Quinoa 3 cups Cooked Water or Veg broth Salt Ground Cumin, coriander, Chili flakes 3 cups 1 tsp. 2 tsp./each (more if needed) 2 Tbsp. The Salad: Morrocan Carrot Salad Dried Cranberries 6 cups Slivered Almonds Lightly toasted Parsley and Cilantro About ¾ cup of each chopped The Dressing: Olive oil and orange juice each Honey ¼ cup In a medium pot, warm the ground spices and chili flakes to open up their flavors. Add Rinsed Quinoa, liquid and salt. Cook to tender. Mix Dressing and toss with all salad ingredients, including quinoa and carrots (don t add dressing all at once. Add half, taste then continue adding more to desired flavor). Season with salt and pepper as needed.
Pad Thai Salad Carrot 4 cups spiralized Cucumber 4 cups spiralized Zucchini (green and yellow) 4 cups spiralized Green Onions 1 ½ cups Thinly sliced Mint, Cilantro and Basil Leaves, 3 cups combined Whole leaves or rough chopped Peanuts 2 cups Rough chopped Dressing Lime Juice Sesame Oil Salad Oil Soy sauce ¼ cup ¾ cup Fish Sauce 3 T. Chili Flakes 3 T. Honey 3 T. Garlic 1 T. minced Combine Salad ingredients. Mix dressing using vinaigrette method. Toss dressing (as needed) with salad.
Pad Thai Salad Carrot 5 cups spiralized Cucumber 5 cups spiralized Zucchini (green and yellow) 5 cups spiralized Green Onions 1 ½ cups Thinly sliced Mint, Cilantro and Basil Leaves, 3 cups combined Whole leaves or rough chopped Peanuts 2 cups Rough chopped Dressing Lime Juice Sesame Oil Salad Oil Soy sauce ¼ cup ¾ cup Fish Sauce 3 T. Chili Flakes 3 T. Honey 3 T. Garlic 1 T. minced Combine Salad ingredients. Mix dressing using vinaigrette method. Toss dressing (as needed) with salad.
Pesto Pasta This recipe is somewhat free form. Pick a pesto from our rounds recipes or create one...pick a pasta. Pick ingredients to prepare to garnish your pasta. Pasta Pesto Pick a pasta and check with chef Sarah for amount to use 1 batch (thinned to desired consistency with extra oil) Garnish ideas: roasted mushrooms, roasted cherry tomatoes, cheese, salami, sauteed vegetables, etc. Package some for the cafe by 10:30. Check with Chef Sarah.
Quinoa, Sweet Potato, Black Bean Salad * for salad bar and entree salads The sweet potatoes Sweet Potatoes 10 cups Peeled, Large diced, roasted Sweet Paprika 3 T. Salad Oil To coat sweet potatoes The Quinoa Quinoa Water or veg stock (or ½ and ½ ) 6 cups (dry) 6 cups Other Salad Components Cilantro ¾ cup packed Roughly chopped Black Beans 3 cups raw cooked Pumpkin Seeds 3 cups Vinaigrette Shallot ¼ cup chopped garlic 3 cloves minced Jalapeno (seeded) 1 minced Lime zest 1 T. Lime juice Red pepper flakes Olive oil Salt and pepper 2 tsp. ⅔ cup To taste In 400 oven, combine diced sweet potato with veg oil, salt and pepper. Roast 15-25 mins, tossing ½ way through. Cool Combine quinoa with water/stock and a pinch of salt. Bring to a boil. Turn down, cover and simmer to done (15-20 mins). Fluff. Cool. Make vinaigrette. Toss all ingredients together.
Roasted Cauliflower Larb on Greens Cauliflower 4 large heads Cut into large florets, use stalk too Olive Oil Fresh Green Chiles (whatever is available) As needed As appropriate, depending on variety and heat level finely chopped Red Bell Peppers 2 large chopped lemongrass 5 inches of useable part (talk to chef if you re not familiar) Finely chopped Kaffir lime leaves 4 Finely chopped Soy Sauce Lime juice ¼ -½ cup ½ cup Toasted Rice Powder 2 T. Green Onions ½ cup Thinly sliced Herb leaves (cilantro, mint and basil) combined chopped Toss cauliflower in oil. Roast in 400 oven, turning ½ way through for 35-45 minutes. Cool a bit then pulse in robot coupe with chiles, lemongrass and kaffir lime leaves, and bell peppers till cauliflower is in pea sized pieces. Transfer to a bowl. Stir in fish soy sauce and lime juice. Taste and adjust seasoning as appropriate. Toss in rice powder, green onions and chopped herbs, mix gently. *Give entree salad what they need for the vegetarian salads. Toss the rest with arugula or other greens as your compound salad.
Roasted Cauliflower Larb on Greens Cauliflower 5 large heads Cut into large chunks, use stalk too Olive Oil Fresh Green Chiles (whatever is available) As needed As appropriate, depending on variety and heat level finely chopped Red Bell Peppers 3 large chopped lemongrass 3 T. Finely chopped Kaffir lime leaves 4 Finely chopped Soy Sauce Lime juice ¼ -½ cup ½ cup Toasted Rice Powder 3 T. Green Onions ½ cup Thinly sliced Herb leaves (cilantro, mint and basil) 2 cups combined chopped/chiffonade Toss cauliflower in oil. Roast in 400 oven, turning ½ way through for 35-45 minutes. Cool a bit then pulse in robot coupe with chiles, lemongrass and kaffir lime leaves, and bell peppers till cauliflower is in pea sized pieces. Transfer to a bowl. Stir in soy sauce and lime juice. Taste and adjust seasoning as appropriate. Toss in rice powder, green onions and chopped herbs, mix gently. *Give entree salad what they need for the vegetarian salads. Toss the rest with arugula or other greens as your compound salad.
Roasted Cauliflower and Chickpea Salad Cauliflower 1 gallon Cut into florets Red Onion 5 cups julienned Parsley 3 cups chopped Salt and Pepper tt The Chickpeas: Cooked Chickpeas 2 ½ cups raw Brined, cooked Olive oil To coat chickpeas Smoked paprika 1 ½ T. Garlic Powder Cayenne Salt and Pepper 2 ½ tsp. 2 tsp. tt The Dressing: Tahini Water Lemon Juice 1 ½ cups 1 ½ cups Garlic 5 cloves minced Cumin powder Cayenne 2 tsp. 1 tsp. salt 2 tsp. **Brine the chickpeas overnight then cook the day ahead (or use canned). Toss Cauliflower and onions with olive oil to coat and salt and pepper. Roast at 375 till tender (about 8 minutes, toss then another 8 minutes). Chill. Season cooked chickpeas, toss with oil to coat and roast at 400 till slightly toasty/crispy. (20-40 minutes). Combine all dressing ingredients. You might package some for the cafe. Check with Chef Sarah.
Spicy Cucumber, Basil, Watermelon, Mango Salad Melon (a mix of any varieties available) 5 cups Large diced Cucumber 3 cups Peeled, thick slices, halved Mango 2 cups Thawed if using frozen or peeled and medium diced if fresh Jalapeno 1 Thinly sliced cilantro ¾ cup chopped basil ½ cup chiffonade dressing Lime juice honey ½ cup 3 Tbsp. Ginger 2 tsp. minced Blend dressing ingredients and toss with everything else.
Turkey Apple Cranberry Salad Roast Turkey or Deli Turkey 4 cups Medium diced Celery Small diced Apple 2 cups Med diced Dried Cranberries ¾ cup Roasted Hazelnuts ¾ cup Rough chopped Mayonnaise (house made) Apple Cider Vinegar Sugar 1.5 Tbsp. 1 tsp. Salt and Pepper tt Combine mayonnaise, vinegar, and sugar. In another bowl, combine Turkey, Celery, Apple (as you re chopping apple, place it in soda water to keep from browning)cranberries and Hazelnuts. Add dressing to salad. Season with Salt and Pepper.
Turkey Apple Cranberry Salad Roast Turkey or Deli Turkey 8 cups Medium diced Celery 2 cups Small diced Apple 4 cups Med diced Dried Cranberries 1 ½ cups Roasted Hazelnuts 1 ½ cups Rough chopped Dressing Mayonnaise (house made) 2 cup Apple Cider Vinegar 3 T. Sugar 2 tsp. Salt and Pepper tt Combine mayonnaise, vinegar, and sugar. In another bowl, combine Turkey, Celery, Apple (as you re chopping apple, place it in soda water to keep from browning)cranberries and Hazelnuts. Add dressing to salad. Season with Salt and Pepper.
Umami Salad Quinoa 3 cups Cooked to tender then toasted for a drier, toasted texture. Vegetable stock 3 cups Shiitake mushrooms 6 cups Stemmed and thinly sliced Salad oil Soy sauce As needed to coat mushrooms for cooking ¼-½ cup Red Onions julienned Bacon 15 sliced Cooked to crispy, chopped edamame Greens; kale, spinach, arugula (depends on what is available...consult with chef Sarah) 2 cups cooked As needed to toss with rest of salad Dressing Apple Cider Vinegar Nutritional yeast flakes Soy sauce ½ cup ½ cup ½ cup + to taste Sesame oil 3 T. Olive oil Cook quinoa in vegetable stock to tender. Spread cooked quinoa on a sheet pan with parchment and toast till mostly dry in a 300 oven. Toss shiitakes in salad oil and cook in 300 oven till chewy and crispy around the edges (about 30 minutes or so). About ½ way through, toss with the soy sauce and red onion and continue cooking. Combine salad ingredients and toss in dressing as seems appropriate.
Wheat berry Salad Wheat berries Water Salt 3 ½ cups 7 ½ cups 2 tsp. Apple and/or Pear 3 Medium Dice Orange 4 Segmented or supremed Dried Cranberries 2 cups Green Onion ¾ cup Thinly sliced Celery 1 ½ cups Small dice Parsley Leaves 2 cups Chopped Sliced Almonds toasted Dressing Olive Oil Lime Juice ¾ cup ¾ cup Honey 3 T. Salt and Pepper To taste Cook wheat berries in water w/ salt. Cool. Combine with other salad ingredients. Close to service time, toss with dressing as appropriate.