Entrée Salad Recipes

ITEM: Mediterranean Platter with Sliced Meats YIELD: 15 Marinated Vegetables 1 Recipe see recipe Tabouli 1 Recipe see recipe Hummus 1 Recipe see recipe Turkey 30 slices Sliced thinly Salami Ham 30 slices 30 slices Feta Cheese 10 oz. cubed Focaccia Bread 2 Rounds cut Sliced thinly Sliced thinly Black Olives 2 cups drained Mixed Greens 2 heads (or equivalent amount) washed & drained Line a serving platter with washed greens. Place 3/4 cup of each of the marinated vegetables, Hummus and Tabouli on platter. Garnish with feta cheese, focaccia and olives. Arrange 2 thin slices of each turkey, ham and salami on top of greens. Serve. ITEM: Hummus YIELD: 1 recipe Garbanzo Beans 8 cups Drain, but save some liquid Tahini 1 ½ cups Lemon juice 1 cup Garlic 5 cloves Raw or roasted Parsley 3 Tbsp. chopped Ground Cumin 4 tsp. Salt 2 tsp. Black Pepper 1 tsp. Ground Cayenne Pepper ½ tsp. Olive Oil As needed 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. ITEM: Tabouli YIELD: 2 Quarts

Bulgur Wheat Lemon Juice Hot Water 1 lb. ¾ cup 3 cups Cucumbers 3 each seeded and diced Tomatoes 6 each diced Red Onion 1 cup minced Garlic 2 cloves minced Parsley 2 cups chopped Fresh Mint ½ cup chopped Olive Oil Salt 1 ½ cups 2 tsp. Black Pepper 2 tsp. Soak Bulgur with lemon juice and hot water for 20 minutes, or until tender. Drain any excess liquid. Chill in refrigerator. Combine bulgur with remaining ingredients. ITEM: Marinated Vegetables YIELD: 1 Recipe Tomatoes 12 Medium Cut into wedges Red Onion 1 Medium Medium dice Fresh Parsley or Basil 2 Cup Chopped Cucumbers 3 Thick slices, halved Balsamic Vinegar Olive or Salad Oil 2 Cup 2 Cup

Salt & Pepper to taste **Winter Version of this salad might eliminate tomatoes if they re not attractive or flavorful. Ask instructor. *** For 20 portions (meat and veg entrees, we ll need about a gallon of this salad, so adjust ingredients as necessary. INSTRUCTIONS: Prepare vegetables and toss with blended oil and vinegar. Add salt and pepper to taste. Let vegetables marinate at least one hour or overnight. **For Vegetarian Version: Item: Falafel Dried chickpeas 11 oz. Sorted, rinsed and soaked 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 salt 2/3 tsp ½ Tbsp. Drain the soaked beans. 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.

Moroccan Chicken Salad The Salad Mixed Greens Braised Moroccan Chicken Moroccan Carrot Salad Cucumber Tomato Salad Green Olives As needed 3-4 oz./salad 3/4 cup/salad 3/4 cup/salad As needed **Vegetarian Versions: Chickpea Salad ¾ cup/salad Fill platter or to go container with lettuce mix, 1 cup each of the carrot and cucumber salads, top with 3-4 oz. shredded chicken (or chickpea salad for vegetarian), garnish with 5-6 green olives, serve dressing on the side. Braised Moroccan Chicken Chicken Breast 5 # trimmed Harissa Paste ¼ cup House made Onion 1 large Small diced garlic 3 cloves chopped Parsley, stems and leaves Cilantro, stems and leaves butter Ground turmeric Ground coriander Ground ginger pepper 8 stems 8 stems 1 Tbsp. 1 tsp. 2 tsp. 1 tsp. 1 tsp. Preserved lemon, peel only ¼ cup chopped Chicken stock Enough to just cover chicken Put all ingredients in a rondeau. Bring to a simmer. Cover and simmer 45 mins. Remove chicken with tongs. Shred in big pieces. Cool. Reserve liquid. The Dressing Yield ~ 6 cups

Braising liquid from chicken Olive Oil Lemon Juice 3 cups 1 cup 1 cup Preserved Lemon Peel 1 cup chopped Honey Pepper Blend all with a stick blender. ¼ cup tt Vegetarian Dressing Lemon Juice ¼ cup Preserved Lemon Rinds 3 Tbsp. chopped Ground cumin Paprika Garlic cayenne Olive oil s&p Combine with stick blender. 2 tsp. 2 tsp. 1 clove ¼ tsp. ½ cup tt Cucumber, Tomato Salad Cucumber 10 cups Peeled and small diced Tomato 6 cup Small diced Fresh Mint (or cilantro if no mint) ½ cup minced Red Onion ½ cup Small diced Lemon Juice Olive Oil s&p Combine ½ cup ½ cup tt Morrocan Carrot Salad

Carrots 4 lb. Peeled, shredded using robot coupe Lemon Juice ½ cup Parsley 1 cup minced garlic 3 Tbsp. minced Ground cumin 2 tsp. toasted paprika 2 tsp. toasted jalapeno 2 Tbsp. minced s&p Combine. tt **For Vegetarian Salads: Moroccan Chickpea Salad chickpeas 3 cups dry Soaked, cooked till tender Harissa Paste Tomato paste ½ cup ½ cup s&p tt Combine Harissa and Tomato paste, season to taste. Combine with chickpeas. Chill.

RECIPE ITEM: Nicoise Tuna Salad YIELD: 12 Servings INGREDIENTS: AMOUNT: PROCEDURE: Pre-cut lettuce green as needed Tuna (canned) 1 large can Drained - Do Not break up tuna Red Potatoes 2 lbs Quartered into large wedges & steamed Hard Cooked Eggs 2 dozen Steamed & peeled, halved Green Beans 1 lb Steamed, Seasoned w/ with salt and pepper Cherry Tomatoes 3 pints Halved Red Onion 2 medium Cut into rings Black Olives 2 cups Artichoke Hearts 12 each Drained & Rinsed, quartered INSTRUCTIONS: Marinate cooked potatoes in 1 cup of dressing while still warm. Chill. Gently toss tuna in a small amount of dressing, just enough to coat, leaving tuna in large chunks. Fill service plate with cut salad greens. Place 2.5 oz. tuna on top of salad greens. Arrange potato wedges, tomatoes, green beans, onion, olives and artichoke heart around tuna. Serve additional dressing on the side. ITEM: Nicoise Dressing INGREDIENT: AMOUNT: PROCEDURE: Salad Oil 3 cups Red Wine Vinegar 1 cup Dijon Mustard 4 Tbs Garlic 6 cloves Peeled & minced Fresh Parsley 1 cup Chopped Fresh Basil 1 Tbs Chopped Salt & Pepper to taste Make dressing using Vinaigrette theory. **For Vegetarian Version add ¾ cup scoop of seasoned cannellini beans instead of tuna.

Dried Cannellini Beans 3 cups (we ll use left over on salad bar) Soaked overnight (or by quick soak method). Cooked till tender Parsley 1 cup finely chopped Olive oil ¼ cup Salt and Pepper tt Cook soaked cannellini beans. Toss with parsley, olive oil and salt and pepper. Chill.

Entree Salad: Quinoa, Mango, Black Bean and Corn Salad with Shrimp Yield: 12 Ingredients Amount Procedures Quinoa Black Beans Raw, 4 cups total (cooked = ¾ cup per salad) Raw 3 cups (cooked = ¾ cup bean and corn salad/entree salad) Red Onion 1 cup Small diced Corn 4 cups Thawed, Blanched, Seasoned Cilantro 1 ½ cups chopped Jalapeno ¼ cup Small diced Lime zest 2 Tbsp. Mango 5 mangoes Medium diced Red Bell Peppers 3 cups julienned Pepitas Cotija cheese Shrimp Court Bouillon As needed to garnish As needed About 50 shrimp (4 per salad) See directions below Salt and pepper As needed Salad Description: A healthy salad inspired by Mexican flavors with mixed greens topped with large scoops of quinoa and black bean-corn salad, seasoned shrimp, fresh mango chunks, julienned red bell pepper, pepitas and cotija cheese to garnish; served with a spicy chipotle lime dressing. Quinoa: Rinse quinoa in cool running water in a fine strainer. Put quinoa and twice the amount of water in a large, heavy bottomed pot (one that has a well fitting lid). Add 1 Tbsp salt. Bring to a rolling boil. Lower heat to as low as possible, cover and simmer for 15 minutes. Remove from heat, let stand, covered another 5 minutes. Fluff with a fork. Cool. Bean/Corn Salad: Brine beans the night before in 4 qts of water and 3 Tbsp. Salt. Rinse beans, Combine with 9 cups water, bring to a boil and reduce to a simmer, cover, cook till tender (about an hour 15 mins). Rinse in cool water. Cool. Combine cooled beans with thawed, blanched corn, chopped onion, cilantro, jalapeno, and lime zest. Season with salt and pepper to taste. Poach Shrimp in Court Bouillon: Quick thaw shrimp in cold running water. Poach shrimp in highly seasoned court bouillon with dry chiles to flavor; Start with 2 qts. Stock (veg or chicken).

Add 1 chopped onion, 4 smashed cloves garlic, 1 tsp pepper corns, 4 dried chiles and a bay leaf. Bring to a boil, simmer for 20 minutes. Bring back to a boil. Add shrimp, cover, immediately remove from heat. Let sit 8 minutes. Drain and shock to stock cooking. Chill **For the Vegetarian Option: cotija, spinach quesadilla wedges Flour tortillas or spinach wraps 4 4 servings Baby spinach 2 cups Cotija cheese 1 cup Sprinkle cotija and baby spinach over ½ of a flour tortilla. Fold and grill till toasted. Cut into wedges. Spicy Chipotle, Lime Dressing: Apple Cider Vinegar ¼ cup For 20 servings Chipotle Peppers in adobo sauce Lime juice salt Ground cumin 1 can (start with ½ can and add more for extra spice as needed) 1 cup As needed 2 tsp. Cilantro stems From 1 bunch cilantro chopped Olive oil 4-5 cups In blender, combine the vinegar, chipotle pepper and sauce, lime juice, salt, cumin and cilantro. With blender running, pour in the olive oil; process until smooth.

RECIPE ITEM: Roasted Chicken and Vegetable Salad YIELD: 12 INGREDIENTS: AMOUNT: PROCEDURE: Boneless Thighs/Dark Meat 5 lbs roasted Hearty Mixed Greens As needed Brussel Sprouts 2 lbs. Trimmed, halved, roasted Winter Squash or Sweet potato 3 lbs. Large dice, roast Beets (fresh) 2 lbs. Large dice, roast Carrots 2 lbs. Large dice, roast Root Vegetable (whatever is 2 lbs. Larg dice, roast available; celeriac, parsnip, turnip, rutabaga, etc.) Celery 1 lb. Large dice, roast Red Onion 1 lb. Large dice, roast Hazelnuts As needed Toasted, skinned, chopped INSTRUCTIONS:Season Chicken dark meat with salt and pepper and rub a light amount of oil on them, roast in hotel pan at 425 to done at 165 degrees(20-30 mins), rest then cut into attractive, appropriate size pieces (see instructor). Season and roast root vegetables and Brussel Sprouts in a hotel pan at 400 degrees for 30-40 minutes (roast brussel sprouts and beets each on a seperate pan; other vegetables can be combined and roasted together). Cool and combine all veggies. To serve; cover plate with a large handful of mixed greens and top with 3 ounces of chicken and a cup and a half of mixed roasted vegetables and sprinkle with toasted hazelnuts for garnish. Serve dressing on the side. Balsamic Vinaigrette Balsamic Vinegar 2 cups Fresh Juiced Salad Oil 4 cups Dijon Mustard ¼ cup chopped Shallot 2 Tbsp. minced Herbs (thyme, rosemary, oregano) Salt Mix using vinaigrette theory. ¼ cup As needed chopped * For Vegetarian versions; make 1 Batch of Roasted Hazelnut Cakes; serve 2

patties/salad. Roasted Hazelnut Cakes (side for roasted root salad, 2/salad) Flour Tortilla 2 (10 inch) Cut into 1 inch pieces, toasted in 350 oven till crispy 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 discs 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 ITEM:Roasted Turkey Cobb Salad YIELD: 12 INGREDIENTS AMOUNT PROCEDURES Cut salad greens As needed Turkey Breast As needed (3 oz. brine, roast, rest, slice, cool per salad) Avocado 4 (⅓ avo/salad) sliced Cherry Tomatoes 5 pints Halved Bacon sliced 24 slices cooked to crispy, cool, cut into large pieces Toasted hazelnuts 3 cups Toast and rough chop Red Onion 2 cups thinly julienned Blue Cheese 3 cups crumbled Eggs 12 (1 egg/salad) steamed, cooled, sliced/chopped Brine the Turkey Breast Turkey Breast Northwest Beer Water 2 bottles as needed to cover bird salt As needed (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 Softened unsalted butter salt Pepper 4 Tbsp. ¾ tsp. ¼ tsp. Brined Turkey breast water mirepoix 1 cup Enough to cover bottom of small roasting pan. Preheat oven to 425. Trim excess fat from turkey breast. Pat dry with paper towels. Mix butter, salt and pepper in a bowl. Carefully separate turkey skin from meat over the breast; avoid breaking the skin. Work butter mixture under skin on both sides of breast and rub skin of turkey to evenly distribute butter. Lay breast on mirepoix, skin side up. Pour water into pan. Roast at 425 for 15 minutes, turn oven down to 325 and roast to 160० (check after 30 m ins). Re st. Carve. Co o l. **For Vegetarian Version; serve with 4 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 ITEM: Smoked Salmon Caesar Salad YIELD: 16 Salads Romaine Lettuce 3 Large Heads Washed and Cut Smoked Salmon 3 lbs. See below House Made Croutons Parmesan or Romano Cheese Grated Parsley As needed Lemons as needed a wedge /each salad Creamy Caesar Dressing see recipe 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. ITEM: Chef Todd s Creamy Caesar Dressing YIELD: INGREDIENTS: AMOUNT: PROCEDURE: Olive Oil 4.5 cups Egg yolks 5 Whole eggs 4 Garlic 1.5 T. minced Anchovies 3-4 Red Wine Vinegar ½ cup Lemon Juice ¼ cup Black Pepper 1.5 tsp. Stone Ground Mustard 1 T. Parmesan Cheese ¼ cup Worcestershire Sauce 1.5 T. tabasco 1.5 tsp. salt 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. *For Vegetarian Versions

Hazelnut, Parmesan Crisps Parmesan 3 cups shredded hazelnuts 1 cup Roasted, skinned, chopped Rough chop roasted hazelnuts in the robot coupe. Combine nuts and cheese in a bowl. Heat oven to 350. Spread mixture, 3 tablespoons at a time into desired shapes (rounds, crescents, etc.). Bake in oven for 12-15 minutes until browned through. Cool. Serve.

RECIPE Entree Salad: Greens and Seasonal Fruit Yield: 14 Ingredients: Amount: Procedure: Spinach and mixed greens 3 lb. (as needed) Rinsed, drained (about ½ spinach plus arugula, lettuce and other available greens) Poached pears Candied Walnuts See recipe See recipe Feta Cheese 14 oz. (1 oz/salad) Seasonal Fruit As needed/available Ask instructor Pickled Red Onions Citrus Vinaigrette See recipe See recipe Assemble salads with a pile of ~ 4 oz. spinach and other greens topped with 2 quarters poached pear, sliced and other seasonal fruit, pickled red onion, candied walnuts and feta cheese. Serve citrus vinaigrette on the side. Citrus Vinaigrette: Ingredients: Amounts: Procedure: Olive oil Lemon Juice Orange juice White Wine Vinegar 3 ½ cups ½ cup ½ cup 1 cup shallot 1/4 cup minced Lemon and orange zest salt Black pepper 1 tbsp. tt tt. honey ¼ cup or tt Mix using vinaigrette/emulsion theory. Pickled Onions:

Ingredients: Amounts: Procedure: Vinegar (red or white wine ) water salt Cracked pepper sugar 30 fl. oz 16 oz. 1.5 Tbsp. 1.5 tsp. 7 oz. Red onion 3 lb. julienned Combine all but onion. Boil, keep hot. Blanch onion in salt water for 1 min. Pour vinegar mix over. Cool. Oven Poached Pears: Pears Up to 20 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 cup 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. Cover w/ foil and bake till fork tender 1 ½-1 ¾ hours. Candied Walnuts: Ingredients: Amounts: Egg white 1 lg Procedure: Orange zest 1 Tbsp. grated Orange juice 1 Tbsp.

salt Vanilla extract Unsalted nuts sugar 1 tsp. ¼ tsp. 1 lb. ½ cup cinnamon 1 tsp. Oven to 300. Line sheet pan with parchment and coat w/ spray. Whisk together egg white, juice, zest, vanilla and salt. Add nuts and toss to coat. Drain in colander thoroughly (4-5 mins).

ITEM: Thai Beef Salad YIELD: 12-14 INGREDIENTS: AMOUNT: PROCEDURES: Cut lettuce greens Cabbage red or green Bean sprouts As needed 5 cups Thinly sliced 4 cups Carrots 2 cups Julienne Red Pepper 2 cups Julienne Mint leaves 1 cup leave small leaves whole, rough chop others Cilantro 1 cup or more as needed picked from stems Basil fresh 1 cup or more as needed leave small leaves whole, rough chop others Flank steak 3# Season, grill, rest, slice Salt and pepper To taste INSTRUCTIONS: Crank up the grill. Season flank steak with salt and pepper and grill to mark, finish in a 400 oven to medium-rare (remove from heat at 125, carry over cooking will take it to 130 ). Rest steak and slice thinly across the grain. Toss with ½ cup of the dressing. Cool fully. Combine all vegetables, except lettuce greens. Place cut lettuce greens on serving plate/in to go container. Top with 1 cup of mixed vegetables. Place 3 oz. of sliced steak on top. Garnish with fresh herb leaves and serve with extra dressing. ITEM: Thai Salad Dressing Fresh lime juice 2.5 cups Olive Oil 2.5 cup For 17 servings Soy sauce Fish sauce 2 cup ½ cup Fresh garlic ¼ cup Minced Fresh ginger 2 Tbsp minced Sugar 3 Tbsp. Mix all ingredients and use ½ cup to marinate the beef.

**For Vegetarian Version: Grilled Thai Tofu 3 servings Tofu 1 package Thai dressing ¼-½ cup Slice Tofu into 6 slices. Press between paper towels to dry. Marinate in a container with ¼ cup of the dressing for up to 2 hours. Heat grill over high. Before grilling tofu, turn grill to low. Set tofu on grill, cover with a pot or bowl as a lid. After about 4 minutes turn 90 to create grill marks. Grill another 4 minutes. Flip and do the same to the other side. Cool. Serve.

Compound Salad Recipes

Asian Slaw Napa Cabbage 5 cups Thinly sliced Red and green bell pepper 2 each Thinnly julienned jalapeno 1-2 minced carrot 1 lb. Shredded Green onions 6 Cut on bias cilantro ¼ cup chiffonade mint ¼ cup chiffonade Black pepper tt ginger 3 Tbsp Finely grated Rice wine vinegar Soy sauce Lime juice Sesame oil 1 cup 2 Tbsp. ⅓ cup 3 Tbsp. Peanut butter ¾ cup In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing (don t add all dressing unless you need it, you don t want the slaw to be dripping).

ITEM Broccoli and Red Pepper Salad YIELD DRESSING: Mayonnaise 2 cups Sugar ½ cup Red Wine Vinegar 3 Tbsps. SALAD: Broccoli Flowerettes 3 quarts chopped Red Bell Pepper 2 ea. small dice Green Onions 6 each chopped Bacon 12 slices cooked & chopped Walnuts 1 cup toasted, roughly chopped Raisins 1 cup whole Mix dressing and refrigerate. Prepare salad ingredients and mix well. Stir dressing and pour over salad. NOTE: Salad holds pretty well, although the broccoli will be somewhat less crunchy and less colorful.

Citrus Salad Assortment of delicious citrus 6 cups supremed Bitter greens (watercress, arugula, endive, etc.) 4 cups Red Onion 1 cup Thinly sliced rings Sliced almonds ¾ cup Lightly toasted dressing honey Citrus juice Lime zest 1 cup As needed to thin honey 2 Tbsp. salt tt Supreme oranges over a bowl to catch juices (use juices in dressing). Combine salad ingredients. Combine dressing ingredients using just enough citrus juice to thin honey a bit. Toss to coat. Serve

Creamy Dill Potato Salad Potatoes (waxy, not Russet) 8 lb. Washed, Large Diced, skins on, steamed Celery 4 cups Small Diced Green Onion ½ cup Finely chopped Fresh Dill ½ cup Finely minced Dijon Mustard Lemon Juice 2 Tbsp. 5 Tbsp. Garlic 1 Tbsp. Finely minced Yogurt 2 cups Sour Cream 1.5 cups Wash potatoes. Cut and steam till tender 8-12 minutes. While steaming, combine garlic and lemon juice and salt. When out of the steamer, quickly toss warm potatoes in garlic and lemon juice and salt then spread on a sheet pan to cool. When cool, combine with remaining ingredients

Cuban Black Beans and Rice Dried Black Beans 2 cups Soaked overnight in a half gallon of water with 2 Tbsp. salt Chicken Stock 2 qt. Green Bell Pepper 4 large Stemmed, seeded and halfed Onions 2 large Halved, peeled (keep root end intact) garlic 2 heads Mince 3 Tbsp. keep 1 head intact, cut in half across the center of the entire head (including skins) Bay Leaves 2 Long-grain, white rice Olive oil 3 cups ¼ cup Salt Pork 12 oz. Cut into ¼ inch cubes Ground cumin 1 ½ Tbsp. Fresh Oregano 1 Tbsp. minced Red Wine Vinegar ¼ cup Green Onions 4 Lime juice ½ cup -Drain and rinse beans. -Combine drained beans, chicken stock, 2 pepper halves, 2 onion halves, halved head of garlic, 2 bay leaves, and 2 tsp. salt in a large, heavy bottomed pot with a tight fitting lid. Bring to a simmer over medium high heat. Cover and reduce heat to low. Cook till beans are just soft (not completely cooked) = 30-40 mins. Using tongs, pull out and discard the aromatics (onion, garlic, pepper, bay). Drain beans in a strainer set over a large bowl, reserving 5 cups bean cooking liquid to use later. (If you don t have enough bean cooking liquid, add water to equal 5 cups.) -While beans cook, rinse rice and set aside. -Cut remaining pepper and onion halves into roughly 2 inch pieces. In robot coupe, pulse pepper and onion until broken down into roughly ¼ inch pieces. Set this mixture aside. Back in the now empty bean pot, heat 2 Tbsp. oil and salt pork over medium low heat. - Preheat oven to 350. -Cook salt pork, stirring frequently, until lightly browned and fat rendered out (15-20 mins). Add remaining 1 Tbsp. oil, processed peppers and onions, oregano and cumin. Increase heat to medium and cook, stirring frequently until vegetables are softened and beginning to brown, 10-15 mins longer. -Add minced garlic, stirring constantly, cook 1 minute. -Add rinsed rice, stir to coat, about 30 seconds. -Stir in beans, reserved bean cooking liquid, red wine vinegar and 1 tsp. Salt. Increase heat to med-high and bring to a simmer. Cover pot and transfer to the oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff w/ fork, add green onions and lime juice. Chill. Serve.

Fennel, Apple Slaw Fennel Bulbs 4 cups Thinly julienned Fennel Fronds 1 cup chopped Green apple 4 cups Julienned (soak in soda water as cutting) Celery Salt and pepper Olive oil Apple cider vinegar 2 cups, plus 1 cup celery leaves if they look good tt ⅓ cup ⅓ cup dressing Thinly sliced diagonally Fresh Tarragon 3 Tbsp. Coarsely chopped Lemon Juice ¼ cup sugar 1 ½ tsp. Whisk dressing ingredients together in a large bowl. Add everything else and toss to coat.

Green Bean, Hazelnut Salad Green Beans 2 qts Cooked, still firm Hazelnuts 1 1/2 cups Toasted, coarsely chopped in robot coupe Red Onion ½ cup Small diced Parmesan 1 cup shredded Balsamic Vinaigrette Balsamic Vinegar Olive Oil Salt and pepper ½ cup (reduced on stovetop to ¼ cup) ½ cup tt

Grilled Sesame Chicken Salad: Grilled Chicken breast 1 lb. Large diced Napa cabbage 1 lb. chiffonade carrots 2 cups Thin julienned Sliced almonds ⅔ cup toasted cilantro ½ cup chopped Green onions 4 Sliced on a bias Sesame seeds 3 tsp. toasted dressing Soy sauce ¼ cup ginger 2 Tbsp. minced Salad oil Hoisin sauce Sesame oil Sriracha Red wine vinegar 3 Tbsp. 2 Tbsp. 1 Tbsp. 2 tsp. ¼ cup

Hominy Salad Black Beans 3 cups cooked Hominy 3 cups Red bell pepper 1 cup Small diced House Salsa Fresca 2 cups (more as needed) Avocado If available Small diced Combine first 3 ingredients in large bowl. Add 1 cup salsa and toss to coat. Add more salsa if salad is dry. Fold in Avocado, trying not to smash it too much. Add salt if needed.

RECIPE ITEM Killer Noodle Salad YIELD INGREDIENTS: AMOUNT: PROCEDURE: Yakisoba Noodles 1 bag put in colander, rinse in cold water to break up Sesame Oil 1 ½ Tbsp. Rice Vinegar 1 cup Lime, Juice and Zest ¼ cup juice, 2 Tbsp. zest Soy Sauce 1 cup Chili Garlic Sauce 2 Tbsp. Sugar ¼ cup Garlic 4 cloves minced Carrot 3 cups grated Toasted Peanuts 2 cups chopped Cilantro 1 cup chopped Combine all other ingredients in a large bowl. Cut noodles to a manageable length and add to mixture. Toss well and serve. Add a bit more soy sauce, sesame oil and lime juice and chili garlic sauce if salad seems dry.

RECIPE ITEM: Macaroni Salad YIELD: 20-1/2 cup portions Elbow Macaroni 2 lbs. Cooked Green Onions 2 bunches sliced Celery 2 cups thin sliced Roasted Red Pepper 1 ¼ cups diced Mayonnaise Dill Pickle Relish Mustard 4 ½ cups 1 cup ⅓ cup 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 stovetop) add dressing and mix well. Add to the drained macaroni and season to taste. Chill. Serve.

Orange Balsamic Beets beets 6 lb Peeled, Large diced Olive oil Orange Juice Orange Zest To coat 1 cup 2 Tbsp. thyme 2 Tbsp. minced Balsamic vinegar ¾ cup s&p tt Toss diced beets in olive oil and salt and pepper and thyme to coat and season. Roast at 400 for 30-40 mins, till tender. Combine Juice, zest and vinegar in a small pot and reduce till it becomes a bit thick and syrupy (about 15 mins). Toss warm beats in warm glaze. Chill. Serve. *(Can toss with arugula if desired).

Pesto Potato and Green Bean Salad Potatoes 8 pounds Large diced, steamed Green Beans 2 lb. Trimmed, blanched Basil or Parsley Pesto 2 cups Thinned to proper consistency with olive oil Roasted Hazelnuts 1 cup chopped s&p Combine all. Chill. Serve tt

Roasted Tomato and Pepper Panzanella Red Bell Peppers 8 Roasted and large diced Tomatoes 6 lb. Cored, Sliced thickly (¾ inch thick and Roasted (see below) Olive oil As needed shallots ½ cup Finely chopped Thyme 4 sprigs Broken up Country style bread (focaccia) 6 cups Large diced Mozzarella balls 2 cups halved Salami 8 oz. Thinly sliced, quartered Red onion 1 cup Thinly sliced garlic 4 cloves minced Red wine vinegar Crushed red pepper flakes Oregano Salt and pepper ⅓ cup 2 tsp 3 Tbsp. tt Roast tomatoes: Combine tomatoes with olive oil, shallots, time sprigs and salt and pepper in a single layer on a foil lined sheet pan. Pour 1-1 ½ cups olive oil over tomatoes. Start roasting at 425 for the first 30 minutes, then pull tomatoes from oven, drop heat to 300, flip tomatoes over and roast again until skins are blistered and starting to brown (1-2 hours). Cool and large dice. Roast, peel bell peppers and dice bell peppers. Toss bread and enough olive oil to lightly coat on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8 10 minutes. Let croutons cool. Toss pepper mixture, tomatoes, salami, oregano, croutons and salt and pepper, if needed, in a large bowl.

Shredded Brussel Sprout Salad Brussel Sprouts 2 lbs. Shredded in robot coupe, large shred Bacon 1 lb. raw Cooked to crispy, small diced Red onion 1/4 cup minced Parmesan 1 cup grated Lemon Juice ½ cup Fresh Olive Oil 1 ½ cup garlic 2 cloves crushed honey tt Salt and pepper tt. Toss Shredded brussel sprouts, bacon, red onion and parmesan together. Make Honey Lemon Vinaigrette, stir in. Serve.

Smoked Salmon Pesto Pasta Smoked Salmon 10 oz Broken into bite size pieces Fettuccini Noodles 1 lb. Cooked to al dente Sundried tomato pesto ½ cup Thinned with olive oil Additional vegetable, depending on what s in house i.e. sauteed mushrooms and onions, asparagus, roasted red pepper, etc. Combine. Cool. Serve. As needed

Spicy Zucchini, Cucumber, Carrot Salad: Cucumber 4 Cut into strips Zucchini 4 Cut into strips Carrot 4 Cut into strips Jalapeno 2 Tbsp. minced Cilantro 2/3 cup chopped Lime Juice Olive Oil ½ cup ½ cup Salt & Pepper tt Cut cucumber and zucchini into long, thin strips using a mandoline or vegetable peeler. Cut wide strips into half lengthwise. Combine with jalapeno and cilantro. Toss with lime juice, olive oil, salt and pepper.

Sweet Potato, Quinoa Salad Butternut squash or sweet potato Dried Cranberries 4.5 cups Med dice, roasted ⅔ cup garlic 2 clove minced Red onion ½ cup Small diced quinoa 1 ½ cup dressing Balsamic vinegar dijon honey ⅓ cup 1 ½ tsp 1 ½ tsp salt tt Roast Sweet Potatoes at 375 for 20-30 mins. Cook Quinoa (rinse, put in pot w/ 3 cups water, bring to boil, cover, simmer 15 mins, set aside 5 mins, fluff w/ fork). Prepare dressing. Combine all salad ingredients. Toss with dressing. Chill. Serve. (Can add greens such as spinach, arugula, wilted kale or chard, etc).

Thai Rice Noodle Salad Dried Rice Noodles 24 oz. Red and Green Cabbage About 4 cups sliced Sliced thin Cherry Tomatoes 2 containers Halved or quartered carrots About 1.5 cups Fine julienned Green onions 7 Finely sliced Green and red bell peppers 2 of each Finely julienned Bean sprouts 2 cups Cilantro 2 cups Roughly chopped Basil or MInt 1 cup Roughly chopped Roasted peanuts ½ cup Lightly chopped Dressing Lime juice Fish sauce Soy sauce sugar Chili sauce 1 cup 4 Tbsp 5 tbsp 2 tbsp 2 tbsp garlic 3 cloves minced jalapeno Sesame oil 2 tsp. Mix dressing ingredients, set aside. Drop noodles in boiling water, cook 1-3 minutes then drain in a colander containing bean sprouts (to lightly cook sprouts). Rinse both quickly under cold running water. Drain thoroughly. Toss all ingredients together. Serve

Tropical Fruit Salsa Mango 3 cups Medium diced Pineapple 2 cups Medium diced Kiwi 1 ½ cups Medium diced Other fruit as available 1 ½ cups Medium diced Red onion 1 cup Small diced jalapeno 2 minced cilantro 1 ½ cups chopped Lime juice and zest salt Comine. ½ cup and 1 Tbsp. tt

Turkey Apple Cranberry Salad Roast Turkey 4 cups Medium diced Celery 1 cup Small diced Apple 2 cups Small diced Dried Cranberries ½ cup Roasted Hazelnuts ½ cup Rough chopped Mayonnaise (house made) Apple Cider Vinegar Sugar 1 cup 1.5 Tbsp. 1 tsp. Salt and Pepper tt Combine mayonnaise, vinegar, and sugar. In another bowl, combine Turkey, Celery and Apple (as you re chopping apple, place it in soda water to keep from browning). Add dressing to salad. Season with Salt and Pepper.

Entrée Salad Dressing Recipes

Balsamic Vinaigrette for Roasted Chicken and Roots Entree Salad Balsamic Vinegar 2 cups Fresh Juiced Salad Oil 4 cups Dijon Mustard ¼ cup chopped Shallot 2 Tbsp. minced Herbs (thyme, rosemary, oregano) Salt Mix using vinaigrette theory. ¼ cup As needed chopped

Citrus Vinaigrette for Spinach and mixed greens seasonal salad: Olive oil Lemon Juice Orange juice White Wine Vinegar 3 ½ cups ½ cup ½ cup 1 cup shallot 1/4 cup minced Lemon and orange zest salt Black pepper 1 tbsp. tt tt. honey ¼ cup or tt Mix using vinaigrette/emulsion theory.

Chef Todd s Creamy Caesar Dressing Olive Oil 4.5 cups Egg yolks 5 Whole eggs 4 For Caesar Entree Salad Garlic 1.5 T. minced Anchovies 3-4 Red Wine Vinegar Lemon Juice Black Pepper ½ cup ¼ cup 1.5 tsp. Stone Ground Mustard 1 T. Parmesan Cheese ¼ cup Worcestershire Sauce 1.5 T. tabasco 1.5 tsp. salt 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.

Dressing for Moroccan Chicken Entree Salad Braising liquid from chicken 3 cups Yield ~ 6 cups Olive Oil Lemon Juice 1 cup 1 cup Preserved Lemon Peel 1 cup chopped Honey Pepper Blend all with a stick blender. ¼ cup tt

Nicoise Dressing For Nicoise Entree Salad Salad Oil 3 cups Red Wine Vinegar 1 cup Dijon Mustard 4 Tbs Garlic 6 cloves Peeled & minced Fresh Parsley 1 cup Chopped Fresh Basil 1 Tbs Chopped Salt & Pepper to taste Make dressing using Vinaigrette theory.

Spicy Chipotle, Lime Dressing For Quinoa, Black Bean Entree Salad Apple Cider Vinegar Chipotle Peppers in adobo sauce Lime juice salt Ground cumin ¼ cup 1 can (start with ½ can and add more for extra spice as needed) 1 cup As needed 2 tsp. Cilantro stems From 1 bunch cilantro chopped Olive oil 4-5 cups In blender, combine the vinegar, chipotle pepper and sauce, lime juice, salt, cumin and cilantro. With blender running, pour in the olive oil; process until smooth.

Thai Salad Dressing Fresh lime juice Olive Oil Soy sauce Fish sauce For Thai Beef Salad For 17 servings 2.5 cups 2.5 cup 2 cup ½ cup Fresh garlic ¼ cup Minced Fresh ginger 2 Tbsp minced Sugar 3 Tbsp. Mix all ingredients and use ½ cup to marinate the beef.

Salad Bar Dressing Recipes

RECIPE ITEM: Honey Mustard Dressing Honey Mayonnaise 3 cups 3 cups Dijon Mustard 2 cups Combine all in a large bowl. Whisk to mix well.

Blue Cheese Blue Cheese 4 ¼ cups crumbled mayonnaise Sour cream Buttermilk Apple cider vinegar pepper 4 ¼ cups 2.5 cups 3 cups ¾ cup 2 tsp. Garlic powder 1 tsp. Combine all in an extra large cambro with a hand blender or in the large mixer in pantry.

House Ranch Mayonnaise Sour Cream Buttermilk Dry Dill Dry Chives Dry Parsley Garlic Powder Onion Powder Salt 2 gallons 1 ½ tubs 1.5 gallons (3 cartons) 3 Tbsp. 1 cup 2 cups 2 cups 1 cup ⅔ cup (add more as needed, to taste) Pepper ¾ -1 cup (to taste) Comine in an extra large cambro or the large mixer in pantry. Adjust for consistency and flavor (can add more buttermilk for thinner consistency).

Sundried Tomato, Herb Dressing Sundried Tomatoes 1 cup Soaked till soft Garlic 3 Tbsp. minced Shallots ¼ cup minced Dried Parsley Apple Cider Vinegar Salad Oil Mayonnaise Sugar 3 Tbsp. 2 cups 6 cups 4 cups 2/3 cup s&p tt Combine Soaked Sundried Tomatoes, garlic, shallots, parsley and vinegar in a blender. Add salad oil to form an emulsion. Remove from Blender, add mayonnaise, sugar and season with salt and pepper.

Other Sauces

Basil Pesto Hazelnuts 5 oz toasted garlic 1 oz minced Basil leaves 12 oz parmesan 7 oz grated Olive oil salt 6 fl. oz 2 tsp pepper 2 tsp. Combine nuts, garlic, basil and parmesan in a robot coupe. Add olive oil while robot coupe is running and run till smooth. Adjust seasoning. *This recipe can be made with other herbs such as parsley, cilantro, arugula or a mix. You can substitute spinach for some of the herb for a more economical pesto.

Blender aioli Egg Yolks 2 White Vinegar 1 Tbsp. Cooked Garlic 3 cloves Poached for 2 mins. Raw garlic Dijon water salt Olive oil 1 clove 2 Tbsp. 1 Tbsp +as needed tt 1 cup Canola oil 1 cup Combine yolks, garlic, vinegar and dijon and water in blender. Slooowwwlllyyy add oils (drip by drip until an emulsion forms then work up to a steady stream. Season with salt and other desired seasonings.

Chipotle pico de gallo tomato Red onion Lime juice 3 lb 6 oz 4 oz. garlic 1 tbsp. minced Chipotle in adobo ¼ cup mashed salt pepper tt tt cilantro 2 oz. chopped

Salsa Fresca Tomato Concasse 3 lb. Small dice cilantro onion jalapeno garlic chopped minced minced minced Lime juice tt salt tt Mix to taste. Blend with hand blender to desired consistency.

Olive Tapenade Nicoise olives, pitted Black(kalamata)olives, pitted *origin; Provence, France 12 oz 8 oz. salt -packed anchovy fillets 4 oz Rinsed and dried capers 3 oz. garlic 2 oz minced pepper Lemon juice Olive oil tt As needed As needed Chopped herbs (i.e. oregano, basil ) As needed In food processor, combine olives, anchovies, capers, garlic and pepper. Incorporate the lemon juice and oil slowly. Blend until chunky and easily spread. Do not overmix (the tapenade should have texture and identifiable bits of olive). Adjust seasoning and finish with herbs. Cover and refrigerate until needed.

Sundried tomato pesto Basil leaves 1 oz. Sun-dried tomatoes 6 oz. Soaked, chopped garlic 6 cloves parmesan 2 oz grated hazelnuts 2 oz toasted Olive oil salt 12 fl. oz tt pepper tt Soak sun-dried tomatoes in hot water until soft. Drain (reserve a little liquid). Combine nuts, garlic, basil, tomatoes and parmesan in a robot coupe. Add olive oil while robot coupe is running and run till smooth. Adjust seasoning.

Rounds Recipes

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.

Cotija, Spinach Quesadilla Wedges 4 servings Flour tortillas or spinach wraps 4 Baby spinach 2 cups Cotija cheese 1 cup Sprinkle cotija and baby spinach over ½ of a flour tortilla. Fold and grill till toasted. Cut into wedges.

Croutons White Bread Melted Butter or Olive Oil salt Black pepper 1 lb 4 oz (use as needed) 2 tsp +/- as needed ½ tsp +/- as needed Optional Variation Ideas Can Add: Garlic 2 tsp Very finely minced Grated Parmesan As needed Fresh robust herbs such as oregano, thyme, sage or rosemary As needed Very finely minced Remove crusts from bread if desired. Slice and cube into desired size (depending on how they ll be used). If bread is fresh, let it dry out in the oven for 5 minutes before continuing. Toss bread in oil or butter, add seasonings together on a sheet pan. Bake at 450 until lightly golden, 8-10 minutes.

Falafel Dried chickpeas 11 oz. Sorted, rinsed and soaked 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 salt ½ Tbsp. Drain the soaked beans. 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.

Grilled Thai Tofu for Vegetarian Version of the Thai Beef Salad Tofu 1 package Thai dressing ¼-½ cup Slice Tofu into 6 slices. Press between paper towels to dry. Marinate in a container with ¼ cup of the dressing for up to 2 hours. Heat grill over high. Before grilling tofu, turn grill to low. Set tofu on grill, cover with a pot or bowl as a lid. After about 4 minutes turn 90 to create grill marks. Grill another 4 minutes. Flip and do the same to the other side. Cool. Serve.

Pepper Jack and Oregano Crackers AP flour 8 ¼ oz. Pepper Jack Cheese 8 oz. shredded Oregano 2 tsp. minced salt Black pepper Vegetable oil water ½ tsp. ½ tsp. 4 oz. 4-5 oz. Spice mix sugar salt 1 tsp. 1 tsp. cayenne ¼ tsp. Combine flour, cheese, oregano, salt and pepper in food processor or by hand. Add the oil and mix to just a coarse meal consistency. Add the water gradually until the dough forms a cohesive ball that pulls away from the sides of the bowl. Divide the dough equally into 3 pieces. Wrap and refrigerate. Combine the spice mixture ingredients; reserve. Roll the chilled dough through a pasta machine or by hand into ⅛ inch thickness. Cut the dough into desired shapes and place on a double sheet pan. Sprinkle with spice mixture. Bake in a 325 oven to lightly golden. Turn and bake until medium golden. 15-20 minutes total

Quick Dill Pickles: cucumbers 2 cups Thinly sliced water White vinegar Salt Red pepper flakes 1 ¼ cup 1 ¼ cup 1 ¼ Tbsp. 1 tsp. Garlic 3 medium cloves Roughly chopped peppercorns Yellow mustard seed 2 tsp. 1 Tbsp. Fresh Dill 3 sprigs Place cucumber slices in a container. Heat water, vinegar, salt, pepper flakes, garlic, black peppercorns, mustard seed, and dill in a skillet over high heat until salt has dissolved and mixture is simmering. Immediately pour brine over cucumbers. Pickles can be stored in their brine in a sealed container in the refrigerator for up to a month.

Roasted Hazelnut Cakes (side for roasted root salad, 2/salad) Flour Tortilla 2 (10 inch) Cut into 1 inch pieces, toasted in 350 oven till crispy 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 discs 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.