|
|
 |
|
|
Soups | Salads | Sandwiches | Crepes | Sauces/Filling | Appetizers | Entrees | Sides
Soups
Corn Chowder
· ¼ Butter
· 2 ½ lbs. Corn (fresh/frozen)
· Diced onions
· Diced Celery
· Leek potatoes (white only) diced
Tomato Basil
· ¼ lb butter
· 1 tbsp chopped garlic
· 2 onions
· ½ celery
· 3 leeks (white only)
· 4 carrots diced
· 15 tomatoes
· 2 # 10 cans of tomato puree
|
Minestrone
· ¼ lb butter
· 1 tbsp chopped garlic
· 2 onions diced
· ½ celery
· 3-4 leeks (white only)
· 4 carrots diced
· 4 green peppers diced
· 3 zucchini
· 3 squash diced
· ½ fettucini, ¼ length
· 2 handfuls chopped spinach
· 2 cups green peas
|
Salads
Mixed Field Greens
· tomotoes, cucumbers
Orange Balsamic Vinaigrette
· ¼ cup balsamic vinegar
· ¼ cup orange juice
· 1 tbsp garlic minced
· ¾ cup olive oil
· salt and pepper to taste
Caesar Salad
· 6 oz romaine lettuce
|
Caesar Dressing
· 6 cloves of garlic, mashed and minced
· 1 tbsp dijon mustard
· 1 tbsp vinegar
· 2 tbsp mayonnaise
· ½ cup olive oil
· salt and pepper to taste
Croutons
· 1 baguette
· 3 tsp butter
· 1 tsp garlic butter
· 1 tsp paprika
· 1 tsp pepper
|
Sandwiches
Open Face Grilled Chicken with vegetable and cucumber dressing
· Grilled Chicken – 6-8 oz
· Slice Beef – 6-8 oz
· Tuna – 6 oz
|
Vegetable and Cucumber dressing
· ½ cup parsley chopped
· ½ cup spinach chopped
· ½ cup roasted red pepper chopped
· 1 small diced onion
· ½ jalapeno pepper
· ½ cup cucumber chopped
· ¼ cup plain yogurt
· 1/3 cup fresh lemon juice
· salt and pepper to taste
|
Crepes
Herb Crepe Batter
· 2 tbsp chopped fresh herbs
· (parsley, thyme, basil)
· 1 tbsp sunflower oil
· 1 tbsp olive oil
· ½ cup skim milk
· 3 eggs
· ¼ cup flour
· pinch of salt
Sweet Crepe Batter
· ¾ cup cold water
· ¾ cup cold milk
· 3 large eggs
· 1 tbsp sugar
· 1 ¼ cup flour
· 5 tbsp melted butter
· pinch salt
Rest batter 30 minutes
|
Plain Crepe Batter
· 1 cup all-purpose flour
· 1 tsp salt
· 6 eggs, beaten
· 1 ½ cup heavy cream or milk
|
Sauces/Filling
Sauce
· 2 tbsp olive oil
· 1 small onion chopped
· 2 garlic cloves crushed
· 1 tbsp grated fresh ginger root
· 14 oz chopped tomato
|
Filling
· 1 lb fresh spinach
· ¾ cup ricotta cheese
· 2 tbsp toasted pine nuts
· 5 halves chopped sun dried tomatoes
· 2 tbsp shredded fresh basil
· 4 egg whites
· season to taste (salt, nutmeg, pepper)
|
Appetizers
Crab Cakes
· Prep time 30 minutes, Makes 10-12
· 2 lbs lump crab meat
· 1 lb backfin crabmeat
· ¼ cup egg whites
· 1 tbsp chopped garlic
· 1 tbsp salt and pepper
· 1 tbsp old bay
· 1/8 cup small carrot diced
· 1/8 cup small squash diced
· 1/8 cup small zucchini diced
· ¼ cup vermensa
Garlic Aioli Dipping Sauce (for crab cakes)
· 1- 2 garlic clove minced
· 2 lemons, halved
· 4-6 egg yolks
· olive oil, as needed
|
Sweet Potato Roulade
· Makes 6
· 1 cup ricotta cheese
· 5 tbsp yogurt
· 6-8 scallions, finely sliced
· 2 tbsp chopped nuts, roasted
· 1 1b sweet potatoes, peeled and cubed
· 1 tbsp sesame seeds
· 4 eggs, separated
· ¼ parmesan cheese
· salt and pepper to taste
|
Entrees
Curry Crackers
· Makes 10-12
· ¼ cup all-purpose flour
· ¼ tsp salt
· 1 tsp curry powder
· ¼ tsp chili powder
· 1 tbsp chopped fresh cilantro
· 2 tbsp water
Spinach Gnocchi
· Makes 4-6
· 1 1b chopped spinach
· 1 small onion chopped
· 1 garlic clove crushed
· ¼ teaspoon ground nutmeg
· 14 oz low fat cottage cheese
· 4 oz dried white bread crumbs
· 3 oz flour
· 2 oz grated parmesan
· 3 egg whites
· salt and pepper to taste
|
Tomato Sauce
· 1 onion finely chopped
· 1 garlic clove crushed
· 1 stick celery, finely chopped
· 2/3 cup vegetable stock
· 1 red bell pepper, seeded and diced
· 1 tbsp tomato paste
· 14 oz tomatoes
· 1 tsp dried oregeno
Eggplant Bundles
· Makes 4
· 2 large long egg plants
· 8 oz mozzerella cheese
· 2 plum tomatoes
· 16 large basil leaves
· 2 tbsp olive oil
· salt and pepper to taste
Dressing
· ¼ olive oil
· 1 tsp balsamic vinaigrette
· 1 tsp sun-dried tomato paste
· 1 tbsp lemon juice
|
Sides
|
|
|
