Recipe 1: Tuna Salad Entree Salad

Recipe 1: Tuna Salad Entree Salad Tuna Salad Entree Salad Components: Tuna Salad Sliced Apples (soak in lemon water) Sliced Avocado Greens Basil Vinaigrette...see recipe Pita ordered from bakery, cut into wedges and baked Feta Garnish with lemon slices...make it beautiful! Chopped Chickpea Salad for Vegetarian Salads...see recipe 6 oz. portion scoop/salad ½ apple/salad ⅓-½ avocado/salad 3 oz./salad ½ -¾ pita/salad to top 6 oz. portion scoop/salad Tuna Salad Canned Tuna Mayonnaise (preferably house made) Yield ~ 18 salads About 70 oz. drained 3 cups + to desired consistency Celery 3 cups Small diced House Pickled Red Onion (from Rounds recipe) House Pickled Cucumbers (from Rounds recipe) 2 cups Small diced Small diced Red Bell Peppers 2 cups Small diced Lemon Juice ¼ cup Salt and pepper To taste Combine gently to maintain a good texture. Basil Vinaigrette

Basil 5 oz. leaves chopped Shallot ½ cup chopped White Wine Vinegar Lemon Juice Honey Olive Oil Salt and Pepper Blend using Vinaigrette method. 3 cups To taste 6 cups To taste **Vegetarian Version Chopped Salad with Chickpeas Chickpeas Yield 6 servings for entree and extra for salad bar 3 cups dried (10+when cooked) Brined overnight, cooked Cucumbers 3 cups Peeled, Sliced into thick half slices Cherry tomatoes 3 cups halved Red Bell Pepper 2 cups Medium diced Pickled Red Onions 1 ½ cups Feta Toss ingredients together with dressing to coat. Set aside what is needed for vegetarian entree salads and put the rest in a bowl for the salad bar.

Recipe 2: Vietnamese Steak Entree Salad Vietnamese Steak Salad Components: Yield: ~20 servings Flank steak 7 lb. (4 oz./salad Marinated and grilled Rice Noodle Salad Vietnamese Dipping Sauce See recipe See recipe Roasted peanuts 1 ½ cup for garnish crushed Radish, pea or bean sprouts For garnish Hot red or green bird chile For garnish Thinly sliced Spring Rolls for Vegetarian Entrees The Steak Flank steak Fish Sauce Brown Sugar (or Jaggery Sugar) 7 lb. 6 T. 4 T. (+2 T.) Garlic 7 cloves (+2) minced lemongrass ⅔ cup (+2 T.) Finely chopped (tender center part only) Combine fish sauce, sugar, garlic and lemongrass (numbers in parentheses should be set aside for the vegetarian dish) and massage into beef. Let sit 15 minutes. Grill over medium high heat till medium rare (finish in a 350 if necessary to avoid overcooking). Cool, slice thinly. Rice Noodle Salad: for Entree Salads and Salad Bar Rice Vermicelli Noodles 42 oz. (3 packages) Cooked Oil Scallions 12 Sliced thin on bias carrot 4 cups julienned cucumber 4 cups julienned Daikon radish 4 cups julienned Herbs (cilantro, mint, basil, shiso) 8 cups Whole leaves (coarsely chopped if the leaves are large)

Combine noodles with vegetables and herbs. Set aside amount needed for entree salads, Toss the remainder in a light amount of dipping sauce, put in the appropriate salad bar container and garnish with some peanuts, bird chiles and sprouts. Ginger Lime Dressing Brown sugar Rice Vinegar Lime Juice Fish Sauce 2 cups 2 cups 2 cups 2 cups garlic ¼ cup Rough chopped ginger 8 inches Peeled, chopped Hot chile (preferably red fresno) In a small bowl, combine sugar, rice vinegar and lime juice, stir to dissolve. In a mortar and pestle, combine and pulverize garlic, ginger and chopped chiles together. Combine with liquids (at this point, pull out what you need for vegetarian entree salads, season with soy sauce). To the remainder, add the fish sauce as needed tasting for balance as you go. **Vegetarian Version Vietnamese Spring Rolls Spring roll Wrappers 6 Yield 6 portions Random Crunchy veg; i.e. red bell pepper, cucumber, scallion, carrot, radish... Herbs - whole leaves of basil, mint, cilantro To fill wrappers To fill wrappers julienned tofu 8 oz. julienned Sesame oil cornstarch To cover fry pan Enough to coat Soy sauce 3 T. Combine soy sauce with the extra lemongrass, sugar and garlic reserved from the steak marinade. Toss tofu in this sauce then toss in cornstarch. Heat saute pan. Coat with sesame oil. Add tofu and fry until it is cooked through. Cool. Assemble spring rolls.

Recipe 3: Mediterranean Chicken Entree Salad Mediterranean Chicken Salad Components Mixed Greens Braised Chicken Hummus Marinated Vegetable Salad Green Olives Focaccia ordered from Bakery Dressing Balsamic Vinaigrette 4 oz./salad 3/4 cup/salad 3/4 cup/salad for garnish 1 piece/salad See recipe **Vegetarian Versions: Falafel See recipe Braised Mediterranean Chicken yield 18-20 servings Chicken, Dark Meat 7 # trimmed Onions 2 medium Large Dice Red Pepper Flakes 1 tsp. Garlic Cloves 12 minced Fennel Seeds 1 tsp. crushed Rosemary 2 T. chopped Oil To coat bottom of rondeau Lemons 4 Cut into wedges Capers ½ cup Chicken Broth Enough to cover chicken by 1/2 Parsley ½ cup chopped Trim excess fat from chicken. Pat dry. Season with salt and pepper. In a hot pan, heat oil and add chicken. Sear quickly on all sides to a golden brown color. Transfer chicken to a hotel pan. Add onions and cook until softening. Add other aromatics (garlic, herbs, spices) and cook until aromas are developed. Add back chicken and add broth to cover chicken about ½ way up. Add some salt and pepper. Bring to a gentle simmer. Cover and move to a 350 oven till cooked through (30-40 minutes). In the last 15 minutes, add the capers, lemon wedges and parsley. Simmer until done. Remove Chicken, cool enough to shred. Cool completely. Reserve Braising liquid. Strain out solids and use as dressing for the meat entrees.

Hummus Garbanzo Beans 8 cups dry Drain, but save some liquid Tahini Lemon juice 1 ½ cups Garlic 5 cloves Raw or roasted Parsley 3 Tbsp. chopped Ground Cumin Salt Black Pepper Ground Cayenne Pepper Olive Oil 4 tsp. 2 tsp. 1 tsp. ½ tsp. Soak garbanzo beans overnight. Cook till soft. Blend all ingredients in Robot Coupe, adding a small amount of the reserved bean cooking liquid and olive oil till you have the desired smooth consistency. Taste and adjust seasonings. **Blending the beans into hummus is easier when they re still somewhat warm, but do it early because hummus takes a long time to cool. Reserve what is needed for entree salads and send the rest to the salad bar, to be served with veggie sticks. Marinated Vegetables Tomatoes 2 qt. Cut into wedges Red Onion 1 Medium small dice Fresh Parsley and/or Basil 2 Cup Chopped Cucumbers 2 qt. Thick slices, halved Balsamic Vinegar 2 Cup Olive or Salad Oil Salt & Pepper 2 Cup to taste Prepare vegetables and toss with blended oil and vinegar. Add salt and pepper to taste. Let vegetables marinate at least one hour. Reserve what is needed for entree salads and send the rest to the salad bar. Balsamic Vinaigrette Red wine vinegar Balsamic Vinegar Olive oil Veg oil Yellow mustard Salt and Pepper Herbs (optional) Combine using vinaigrette method. 10 oz. 10 oz. 24 oz. 32 oz. 1 ½ T. minced

**For Vegetarian Version: Falafel Dried chickpeas 11 oz. Sorted, rinsed and soaked in brine overnight parsley ½ bunch chopped Green onions 2 Finely chopped cayenne Ground cumin Ground coriander ½ tsp. ½ Tbsp. ⅔ tsp. Garlic cloves 3 Crushed w/ ½ tsp. salt Baking powder 2/3 tsp Drain the soaked beans. Do not cook. Rinse and dry them. In a food processor, blend the beans, parsley, onions, cayenne, cumin, coriander, garlic, baking powder and salt together in batches until the mixture is homogenous. Form the mixture into balls 1 ½ inch in diameter. Flatten them slightly. In a hot deep fryer (around 350 ), fry the falafel until crisp and brown (about 4 mins). Remove and drain. Cool and serve.

Recipe 4: Turkey Cobb Entree Salad Roast Turkey Cobb Salad Components Cut salad greens Turkey Breast (3 oz. per brine, roast, rest, slice, cool salad) Avocado 12 (½ avocado/salad) sliced Cherry Tomatoes as needed for garnish Halved Bacon sliced 48 slices cooked to crispy, cool, cut into large pieces Toasted hazelnuts as needed for garnish Toast and rough chop Red Onion as needed for garnish thinly julienned Blue Cheese as needed for garnish crumbled Eggs 24 (1 egg/salad) steamed, cooled, sliced/chopped Cobb Vinaigrette see recipe Cheddar Walnut Crackers see recipe for Vegetarian Salads Brine the Turkey Breast Turkey Breast Northwest Beer Water 3 bottles as needed to cover bird salt (2% of total weight of turkey and liquid) In a deep half hotel pan, combine Turkey Breast, beer and enough water to almost cover (minus about 1 qt.). Take weight of contents plus weight of 1 qt. Water (2 lbs.)(don t forget to subtract the weight of pan) multiply by.02 to get 2%. Combine that much salt with 1 qt. Of water and heat till dissolved. Cool Salt water. Add salt water to hotel pan. Cover in plastic wrap. Refrigerate 3-6 hrs. (if refrigerating longer, use less salt). Roast the Roast Turkey Breast s&p Brined Turkey breast water mirepoix Enough to cover bottom of small roasting pan or rondeau Preheat oven to 425. Trim excess fat from turkey breast. Pat dry with paper towels. Lay breast on mirepoix, skin side up. Season with salt and pepper. Pour water into pan. Roast at 425 for 15 minutes, turn oven down to 325 and roast to 160० (check after 30 mins). Rest. Carve. Cool.

Cobb Salad Vinaigrette Water Red Wine Vinegar Sugar Lemon Juice Whole grain Mustard Minced Garlic Olive oil salt and pepper 2 cups 3 cups 1 ⅓ T. 4 T. 1 ⅓ T. 10 cloves 10 cups to taste **For Vegetarian Version; serve with 4-6 cheddar walnut icebox crackers. Cheddar and Walnut Ice Box Crackers Butter 8 oz. Cheddar Cheese 16 oz. Grated AP Flour Salt 12 oz. 2 tsp. Walnuts 4 oz. Finely chopped Cream the butter; add cheese and mix well. Add flour and salt and mix well. Blend in the nuts. Roll into logs about 3 inches in diameter. Chill at least 1 hour. Cut into slices ⅛ inch thick and place on a parchment lined sheet pan. Bake at 350 for 8-10 minutes until crisp. Cool on a wire rack.

Recipe 5: Huli Huli Chicken Entree Salad Huli Huli Chicken Salad Components Chicken rdm 7 lb. onions 6 Sliced into rings, grilled zucchini 10 Halved lengthwise, grilled pineapple 2 Cut into rounds, grilled Cabbage, preferably red 2 quarts Chiffonade and mixed with greens carrots 3 lb. Peeled, shredded, mixed with greens Red and green bell pepper 3 each Thinly sliced and mixed with greens Sesame, Ginger Vinaigrette See Recipe Brine the chicken the night before. Dry rub in the morning. Let sit, refrigerated while grilling veggies. Toss veggies in oil, salt and pepper. Grill to done. Chill. Grill mark chicken on both sides without cooking through, then continue flipping from side to side (huli huli means turn turn) basting with the sauce as you turn (use silicone brush from pizza station). Turn, baste and cook until chicken is done. Toss shredded carrots, bell peppers and cabbage with mixed greens. Assemble salads with 3 oz. of chicken, grilled zucchini, pineapple, onions and dressing. The Chicken Brine: Chicken rdm sugar 7 lb. ¾ cup Bay leaves 3 garlic 4 cloves smashed water Salt To cover 2 % of total weight of all ingredients ice To help cool brine In a deep half hotel pan, combine Chicken and enough water to almost cover (minus about 1 qt.). Take weight of contents plus weight of 1 qt. water (2 lbs.)(don t forget to subtract the weight of pan). Multiply total weight by.02 to get 2%. Combine that much salt, the sugar, garlic and bay leaves with 1 qt. of water and heat till dissolved. Cool Salt water (add some ice to cool rapidly). Add salt water to hotel pan. Cover in plastic wrap. Refrigerate 3 hrs. - overnight.

Dry Rub: Garlic powder salt paprika Cayenne Onion powder Ground cumin, pepper 3 T. 3 T. 1 ½ tsp. 1 ½ tsp. 1 ½ T. 1 ½ tsp. each Lemon juice ⅓ cup Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Huli Huli Marinade: Pineapple juice 4 ½ cups ketchup Soy sauce Brown sugar Ground ginger 2 ¼ cups 2 ¼ cup 3 T. Sherry Vinegar 2 ½ cups In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Reserve about 4 cups for marinating the tempeh. Preheat a grill to medium heat. Sesame, ginger Vinaigrette for 23 servings Soy sauce 1-2 cups (to taste) Rice vinegar Sesame oil Salad oil Sugar 2 cups 4 cups ¾ cup Ginger ¼ cup minced Garlic 5 cloves minced Black pepper 2 tsp.

**For Vegetarian Versions and Salad Bar Huli Huli Tempeh Yield 4 Tempeh 4 lb. Large dice Pineapple 1 pineapple Large Dice Red Bell Pepper 3 cups Large Dice Red Onion 2 cups Medium dice Huli Huli marinade 4 cups See recipe above Corn starch oil /lots or tempeh will stick. Marinade tempeh, pineapple, red onion and red bell pepper in sauce for at least ½ hour, the longer the better. Heat an empty sheet pan in 400 oven. Coat tempeh, veg mix in cornstarch then toss with plenty of oil. Spread on hot sheet pan and cook in oven till crispy (15-20 mins). Cool. Reserve amount needed for Vegetarian Entree Salads and give the rest to the Salad Bar.

Recipe 6: Roast Pork Entree Salad Roast Pork Loin Salad Components Roast Pork Loin 7 lb. 4 oz/salad House Pickled Red Onions (from Rounds recipe) Seasonal Fruit (fall = persimmon, grapes, plum) Poached Pear for garnish ½ pear/salad *See recipe For garnish Sliced sliced Shredded Parmesan For garnish Farm Greens Toasted Hazelnuts for garnish Rough chopped Hazelnut Cakes for Vegetarian Version Cranberry Vinaigrette See recipe See recipe The Pork: Pork loin rosemary garlic 7 lb. ⅓ cup 12 cloves Olive oil 4T. salt 1 ½ tsp. pepper Mince rosemary and garlic together. Add salt and smash to a paste. Combine with oil and spread over surface of pork. Sprinkle with pepper. Roast at 400 to 140. Cool. Slice and weigh out portions.

Oven Poached Pears: Pears 15 pears Cut in half, cored Lemon ¾ cup juice, 10 strips zest Juice for holding pears, zest for poaching White wine sugar thyme Vanilla extract 1 ¼ cups 4 sprigs 2 tsp. Cinnamon stick 1 salt pinch Oven to 300. Prepare pears and put in lemony water to hold. Combine zest, wine, sugar, thyme, vanilla, cinnamon and salt in a roasting pan. Place pears, cut side down in wine mixture (add more wine and water to come to ¼ up the pears. Cover w/ foil and bake till fork tender 1 ½-1 ¾ hours. Cranberry Vinaigrette Frozen cranberries (thawed) Raspberry Vinegar Lime Juice Sugar or Honey Olive Oil 5 ½ cups 1 ½ cups ½ cup 3 T + to taste 2 ½ cups Salt and Pepper To taste In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.

**For Vegetarian Roasted Hazelnut Cakes House Bread Crumbs ¾ cup Hazelnuts 2 cups Roasted, skinned Green onion 2 Roughly chopped Swiss Cheese 2 cups, lightly packed shredded Fresh Basil 1 tsp. Rough chop Fresh Thyme 1 tsp. Rough chop Fresh Marjoram (or oregano) ½ tsp. Rough chop Black Pepper ½ tsp Egg 1 lg. Lightly beaten Veg Oil For frying In the robot coupe, combine toasted tortilla pieces, hazelnuts, green onions, cheese, herbs and black pepper. Process using the pulse button until the mixture is a coarse meal (to little mixing and it won t come together, too much and your cakes will be tough - consult with your instructor). Scrape the mixture into a bowl and stir in the egg until well blended. Heat a saute pan over med heat, add oil to coat the bottom. Scoop and pack ¼ cup portions, flatten into round disks about ¾ inch thick. Fry until browned on both sides (they can also be baked in a 350 oven for 35 minutes or so instead of frying). Cool and serve.

Recipe 7: Creole Shrimp Entree Salad Creole Shrimp Salad Components Yield 20-23 salads Creole Shrimp 6 shrimp/salad See recipe Red Beans and Rice ¾ cup/salad See recipe Red and Green Bell Peppers To garnish julienned Marinated Celery Salad ½ cup/salad See recipe Cherry Tomatoes To garnish halved Tomato Vinaigrette See recipe Vegetarian Version Corn Cakes See recipe Creole Shrimp Shrimp 2 bags Stir fried Garlic ¼ cup minced Creole Seasoning ¼ cup Red Bell Pepper Small dice Lemon Juice 1 ½ cups Parsley chopped Creole Seasoning Paprika Garlic Powder Salt Black Pepper Onion Powder Cayenne Dried Oregano 2 ½ T. 2 T. 2 T. 1 T. 1 T. 1 T. 1 T. Dried Thyme 1 T. In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper. Heat a saute pan, add oil to coat. Saute the shrimp, in batches, in the oil over moderately high heat, turning until just white throughout (don t overcook). Add the lemon juice and parsley and cool.

Red Beans and Rice For Entree Salads and Salad Bar Red Beans 4 cups (dry) (= about 10 cups cooked) Brine overnight, cook to done Calrose Rice 5 cups (dry) (= about 15 cups cooked) Rinse, cook till done Cajun Seasoning 3-6 T. (add and taste ) Onion 2 cups Small diced Red Bell Pepper 2 cups Small diced Garlic 6 cloves minced Tomato Sauce Veg Stock Veg oil 4 cups 6 cups To coat pot Cilantro leaves Cook rice pilaf style...in a large pot, heat oil. Saute onion and bell pepper till soft. Add garlic and cajun seasoning. Cook to open flavors. Add Rice, stirring until slightly browned (about 2 minutes). Pour in the tomato sauce and veg stock, stir to combine. Bring to a simmer. Cover and cook on low till rice is tender. Cool. Add cooked red beans. Reserve what is needed for Entree Salads, give remainder to the salad bar. Garnish with cilantro Marinated Celery Salad Celery 2 qt. Plus 1 pint (10 cups) Sliced on the bias Red Onion 3 cups Thinly julienned Garlic cloves 6 minced Oregano 3 T. minced Parsley ½ cup chopped Red Pepper Flakes Salt and pepper Olive oil 2 tsp. To taste Red Wine Vinegar 1 ½ cups Toss all ingredients together. Adjust seasoning with salt and pepper. Add additional oil and vinegar if necessary to fully coat. Cover and marinate for at least an hour. Toss. Reserve what is needed for Entree salads and give remainder to the salad bar.

Tomato Vinaigrette Lemon juice Crushed Tomato (canned) Oil (half olive, half veg) 4 cups 5 cups garlic 5 cloves minced Cajun Seasoning honey Blend using vinaigrette method. To taste For balance, if needed **for Vegetarian Version Cajun Corn Cakes Corn 2 cups Frozen, thawed Corn Flour 1 ½ cups (if no corn flour is in house, grind polenta in the spice grinder to a fine flour texture) Baking powder salt Cajun seasoning Butter (at room temperature) milk honey 1 ½ tsp ¾ tsp ¼ tsp 4 T. 1 T. Scallions 3 T. chopped eggs 2 seperated Egg white From 1 egg Whisk together corn flour, baking powder, salt and cajun seasoning in a large bowl. In a small saucepan, heat the butter with the milk and honey until melted. Set aside to cool off. Make a well in the center of the ingredients and stir in the milk mixture, the 2 egg yolks, the corn and the scallions. In another bowl, beat the 3 egg whites until stiff. Fold them into the corn mixture. In a hot skillet, heat oil or clarified butter to coat the bottom. With a 2 oz. ladle, scoop batter into the hot skillet. Brown both sides. Cool to room temperature. Serve.

Recipe 8: Salmon Caesar Salad Entree Salad Smoked Salmon Caesar Salad Components YIELD: 24 Salads Romaine Lettuce at least 6 Large Heads Washed and Cut Smoked Salmon 5 lbs. See below House Made Croutons lots see recipe in rounds Parmesan or Romano Cheese as needed Grated Parsley Lemons as needed a wedge /each salad Creamy Caesar Dressing see recipe Hazelnut, Parmesan Crisps see recipe Avocado for Vegetarian Salads ½ avocado/salad Prepare dressing and package for service (*remember to set some dressing aside before you add the anchovies for your vegetarian salads). To plate, place cut romaine on a platter or in a to go box, top with 2.5-3 oz. smoked salmon. Sprinkle with cheese and croutons. Garnish with parsley and lemon wedge. Chef Todd s Creamy Caesar Dressing Olive Oil 6.75 cups Egg yolks (pasteurized) 5 Whole eggs (pasteurized) 5 Garlic 3 T. minced Anchovies Red Wine Vinegar Lemon Juice Black Pepper Stone Ground Mustard Parmesan Cheese Worcestershire Sauce tabasco salt 6 + tt. ¾ cup ¾ cup 3 tsp. 1 ½ T. ½ cup 2 T. 1 T. tt Make using mayonnaise theory: In a CC, combing red wine vinegar, garlic, mustard, yolks and whole eggs. Using a hand mixer on high speed, slowly pour and emulsify to a creamy consistency. Add other ingredients and blend again. ***Before adding anchovies, pull ⅓ of the batch aside for vegetarian salads. Hazelnut, Parmesan Crisps Parmesan 4 ½ cups shredded hazelnuts 1 ½ cups Roasted, skinned, finely chopped Chop roasted hazelnuts in the robot coupe (to a fine chop, but not a meal). Combine nuts and cheese in a bowl. Heat oven to 350. Spread mixture, 2 ½ - 3 tablespoons at a time into desired shapes (rounds, crescents, etc.). Bake in oven for 12-15 minutes until browned through. Cool. Serve.

**Vegetarian Versions - get ½ avocado/salad (remember to coat with lemon juice to prevent browning) and an extra Hazelnut, Parmesan Crisp.