Dysphagia Advanced Inpatient Menu
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CATERING MENU CONTINENTAL BREAKFAST Assortment Ofteas
Spokane Public Facilities District 2021 CATERING MENU Start your day off right with our traditional continental breakfasts and add your favorite breakfast enhancements for a custom dining experience! RIVERFRONT CONTINENTAL EGG SELECTIONS CHOOSE ONE Breakfast Breads Cinnamon rolls, custard & chocolate mini donuts, apple scones, honey Northwestern Style Eggs Eggs benedict with cheddar biscuits and signature muffins. poached eggs, smoked apple chicken sausage and wild mushroom hollandaise. Spreads Washington apple butter and huckleberry jam. Morning Egg Scramble Scrambled eggs with cheddar cheese and chives. Hot Beverages Wake Up Call™ Coffee and Egg, pulled pork, assortment of teas. Baked Egg Casserole spinach and Jack cheese. TRADITIONAL CONTINENTAL INDIVIDUAL DRY CEREALS Breakfast Breads & Signature Muffins A selection of cereals accompanied by cold Seasonal Fruits & Berries milk, bananas and fresh seasonal berries. Spreads Apple butter and huckleberry jam. WASHINGTON SMOKED SALMON Wake Up Call™ Coffee and Hot Beverages DISPLAY assortment of teas. Served with cream cheese, capers, tomatoes, BREAKFAST Juices Orange and apple. red onion and sliced pumpernickel triangles. > > BREAKFAST ENHANCEMENTS BREAKFAST MEATS CHOOSE TWO Your choice of bacon, country sausage links, BREAKFAST SANDWICHES turkey bacon, turkey sausage links or pulled CHOOSE ONE pork. Bacon & Egg Croissant Bacon, scrambled eggs and cheddar cheese on a buttery FRUIT FLAVORED YOGURTS croissant. A selection of individual low-fat yogurts. Ham & Egg Pretzel Roll Hickory smoked ham, egg and Swiss cheese on a mini pretzel roll. STEEL-CUT GRITS & OATMEAL BAR Cream cheese and sea salt / butter grits. Sausage & Egg Biscuit Sage sausage, egg and cheddar cheese on a buttermilk biscuit. Served hot with a selection of fresh & dried fruits, slivered almonds, brown sugar and milk. -
Private Dining
PRIVATE DINING Please choose up to three options for each of the courses to create your menus. The vegetarian option is to be included within the three options. Menu choices for the group need to be sent to your event coordinator 14 days prior to the event. SPRING MENU 1 £21.95 MENU 2 £29.95 Pea and mint soup, parmesan croutons (v) Asparagus, Parma ham and poached egg Salmon and asparagus fishcakes, lemon mayonnaise Pistachio rolled goats cheese, orange and chicory salad (v) Ham hock and leek terrine, pea puree, pickled onions Gin and tonic cured salmon, lemon aioli, radish salad Garlic and thyme croquettes, asparagus and tomato salad (v) Confit chicken croquette, pickled onions, pesto Parmesan crusted chicken, spring vegetable bubble and squeak, Pressed lamb shoulder, roasted onion, shallot puree, confit cherry tomato, charred asparagus, lemon and thyme chicken jus lamb and mint sauce Lamb shoulder casserole, baby vegetables Chicken ballontine, spring onion potato cake, sautéed seasonal vegetables, Salmon fillet, pesto gnocchi, cherry tomatoes lemon thyme gravy Roast duck leg, rösti potato, peas, bacon baby gem lettuce Braised beef shin, cauliflower puree, roasted cauliflower, Spring vegetable casserole, wild garlic pesto (vegan) spring greens, red wine jus Baked sea trout, asparagus, minted jersey new potatoes, lemon hollandaise Four cheese ravioli, spring onion and pea dressing (v) Lemon posset, biscotti (v) Chocolate cheesecake, macerated strawberries Key lime pie Cherry and almond sponge, roasted apricot, meringue, apricot puree -
2021 United Way Cookbook Index
Index Ahi Carpaccio ........................................................................................... 1 Almond Graham Crackers .................................................................... 121 Aunty Elaine’s Magic Jello .................................................................... 122 Baby Arugula and Watermelon Summer Salad ...................................... 21 Baked Chicken ....................................................................................... 55 Baked Shoyu Chicken ............................................................................ 56 Baked Spaghetti ..................................................................................... 57 Baked Sushi ........................................................................................... 22 Baked Tofu.............................................................................................. 59 Baked Tofu (Ornish Friendly) .................................................................. 58 Balsamic Glaze..................................................................................... 148 Banana Bread....................................................................................... 123 Banana Muffins with Fancy Topping ..................................................... 124 BBQ Hamburger Patties ......................................................................... 60 Beef or Chicken Broccoli ........................................................................ 61 Beef Stew .............................................................................................. -
Vegetarian Soup Recipe Book
http://schoolofphilosophykzn.org/ 2 Winter is the perfect time for soup - a beautiful way to celebrate and embrace the season. It is time to get stuck into the soup pots and crock pots and keep an eye out for your best seasonal produce. Students at the School of Philosophy KZN have contributed their favourite vegetable soup recipes, all bursting with flavour and nutrients. There's nothing a warm, steamy bowl of homemade soup can't fix. “Soup is the song of the hearth... and the home.” ~ Louis P. De Gouy “Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honour to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor and sick, do you?" ~ Judith Martin The Secret of living well and longer is: eat half, walk double, laugh triple and love without measure. ~ Tibetan Proverb http://schoolofphilosophykzn.org/ 3 http://schoolofphilosophykzn.org/ 4 Contents Soup Know How ...................................................................................................................................... 6 Asparagus: Cream of Asparagus Soup ................................................................................................... -
From Around the World 10Gorgeous, Modern Twists on Classic Recipes from Havana to Tel Aviv
Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2) Mexican Shakshuka Inbal Baum 04 Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09 Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15 Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21 Savory Za’atar Challah Shannon Sarna 26 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2) Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31 Rosewater and Pistachio Hamantaschen Shannon Sarna 36 Red Quinoa Tabbouleh with Labneh Shannon Sarna 41 Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45 Tostones for Hanukkah Jennifer Stempel 50 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food. BY INBAL BAUM 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants. In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices. -
Sugar Detox: Healthy Nest’S 1-Week Jumpstart Plan
sugar detox: healthy nest’s 1-week jumpstart plan Start your journey toward freeing your body of sugar cravings do you eat too much sugar? When you eat sugar do you have highs and lows in energy? Do you lose your focus in the afternoons? Do you get moody, especially around 2–3pm? If you said ”yes” to any of these, sugar could be the culprit. sugar does bad things to our bodies beyond make us fat. Hi there! I’m Robin, the founder of Healthy Nest Excess sugar in your diet can cause mood Nutrition. I love helping clients learn to eat less swings, skin breakouts, sleep problems, sugar. It has an such a positive effect on their immune weakness, depression, insulin resistance and many more health concerns. short-term and long-term health. This 1-Week Jumpstart Plan will get you going on the road to It’s not just sweets detoxing from sugar and feeling amazing. Of Sugar is sneaky, and avoiding candy and dessert does not mean you aren’t eating way course, for many people, sugar can be a powerful too much sugar. For instance, white bread is addiction. At Healthy Nest, we specialize in basically a bomb of sugar. helping our clients kick their sugar habits for good through one-on-one nutrition counseling, meal the good news As you detox from sugar, you ARE going to plans and support. We give our clients all the start to feel better. And, because your body tools and resources they need to “ reset” from craves what you give it, it will get easier and sugar and live a healthier life. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Campbell's® Asparagus & Ham Potato Topper
Campbell's® Asparagus & Ham Potato Topper Looking for a satisfying meal that is almost vegetarian? Try these baked potatoes topped with Campbell's® Cream of Asparagus Soup, some diced ham, and, if you like it, melted cheese. Recipe Cookbook :Campbell's® Quick and Easy Cookbook ----------------------------------------------------- Prep Time : 5 ----------------------------------------------------- Cooking Time : 5 minutes ----------------------------------------------------- Serves : 4 ----------------------------------------------------- Ingredients: 1 can Campbell’s® Cream of Asparagus Soup 4 hot baked potatoes, split 1 cup cooked ham, diced Shredded Cheddar or Swiss cheese (optional) Baked Apple Cranberry Stuffing This savory stuffing gets the perfect amount of sweetness from apples and cranberries. Best of all, it's so easy to make! Prep. time: 20 minutes Cooking time: 35 Serves: 11 servings (about 3/4 cup each) Source: Campbell's Recipes Ingredients Reynolds Wrap® non-stick aluminum foil 3 tablespoons butter 4 stalks celery, , sliced (about 2 cups) 1 large onion, , chopped (about 1 cup) 2 1/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic) 1 medium Granny Smith apple, , chopped 1 cup dried cranberries 1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing Directions Heat the oven to 350°F. Line a 3-quart shallow baking pan with the foil, dull-side down. Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. Bake for 35 minutes or until the stuffing mixture is hot. -
Breakfast from 8:00Am to 9:30Am | Lunch from 12:00Pm to 1:30Pm | Dinner from 5:00Pm to 6:30Pm | All Menu Items Are Subject to Change
Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST BREAKFAST 1 BREAKFAST 2 3 4 BREAKFAST Oatmeal, Assorted Danish, Oatmeal, Coffee Cake Oatmeal, French Toast, Oatmeal, Pancakes, Eggs Any Style, Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Meat and Fruit LUNCH LUNCH LUNCH LUNCH Matzo Ball Soup Tomato Ginger Soup Cream of Cauliower Soup Chef's Soup, Cheese or Pepperoni Pizza Classic Quiche Lorraine Egg Salad Croissant, Creamy Cucumber Oven Baked Crab Cakes Caesar Salad, Fresh Fruit, Chef's Dessert Garden Salad, Zucchini Bread Salad, Fresh Papaya Slices French Fries, Broccoli Slaw DINNER Strawberry Vanilla Pudding Ambrosia Salad Mango Sorbet Zucchini Cilantro Soup DINNER DINNER DINNER Grilled Fish with Honey Mustard Sauce Classic Hearty Vegetable Soup French Onion Soup Minestrone Soup Sautéed Spinach, Onions & Tomatoes Chicken Piccata, Buttered Roasted Creamy Tuscan Fish, Sautéed Zucchini & Beef Lasagna, Five Way Vegetables Orzo Pasta, Dinner Roll, Peach Cake Spaghetti Squash, Cranberry Rice, Squash, Baked Potato with Sour Cream Rosemary Bread, Pecan Pie Chocolate Cake Chef's Dessert BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST 5 6 BREAKFAST 7 BREAKFAST 8 9 10 11 Oatmeal, Waes, Oatmeal, French Toast, Oatmeal, Assorted Danish, Oatmeal, Coffee Cake Oatmeal, Bagel Blast, Oatmeal, Fresh Baked Mun, Oatmeal, Pancakes, Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Choice of Meat & Fruit -
2 Week Meal Plan Sheila Kiely
2 week Meal Plan by Sheila Kiely www.gimmetherecipe.com for The Meal Plans Week 1 Week 2 Monday Made using cheaper cuts of in- Potato skins will be filling so season lamb (Easter to end there should be left over August). Potato Skins ham & cooking extra Freeze any leftovers in portion Followed by: Moroccan potatoes will make for an sizes. Honey Baked Lamb with easy next day’s dinner. The remainder of the opened Ham, Mashed Freeze any leftovers in Couscous & bag of couscous will be used Potatoes & portion sizes. Broccoli later in the week. Cabbage with Parsley Sauce can be frozen ! head broccoli being used Parsley Sauce or used as a base for a with remainder being used on chowder or a pasta sauce. Weds Tuesday No waste on potatoes by using skins. Made using left-over mashed Cooking extra potatoes to use potatoes, chopped up ham Potato Skins in next day’s fish cakes with and cabbage with added Followed by: any leftover peas mixed onions, garlic and peas. Bangers, through as well. Bubble & Leftover bubble & squeak Mashed Number of sausages cooked Squeak with should not be reheated as Potatoes, Red according to appetites. peas the ham is on its second Onion Gravy, Red Onion Gravy can be frozen heating it would not be Peas to re-use as gravy or reduced recommended from a food further with some brown sugar safety point of view. to a sticky red onion relish for Uses up fresh parsley cheese etc. Wednesday Made using left-over mashed potatoes and peas. -
Fishing for a Healthy Diet
Fishing For A Healthy Diet Target Audience: Adults Topic Areas: Protein Foods The participants will: Eat more fish. Know the health benefits of fish Learn what to know about buying fish Learn new ways to cook fish FK = 6.6; 6/12/14 Page 1 Audience Alert In activity 3/4 canned salmon is used to make the salmon dip. Check with participants before the lesson to see if anyone is allergic to fish. Based on the type of allergy you may have to skip making and tasting the salmon dip or limit who comes in contact with the canned salmon. Fishing For A Healthy Diet Lesson Creators: Diana Cangemi, Kelly M. Ryan, Nikki Hallisey, Courtney Lee, Samantha Finnegan, Amna Rahmat, Andrea S. Smith, Judy Klavens-Giunta, Debra Palmer Funding For The Development Of This Lesson Was Provided By: Fiscal Year 2005, 2009, 2010 and 201, 2013, 2014 New Jersey Supplemental Nutrition Assistance Program - Education Purpose: The purpose of this lesson is to encourage participants to eat at least 8 oz of fish a week. What The Nutrition Educator Needs To Know So That Participants’ Questions Can Be Answered: The current Dietary Guidelines tell people to eat at least 8 ounces of fish a week. You can do that by eating 8 ounces in one meal or at least 4 ounces of fish in two meals.1 Fish is very good for you and can be part of a healthy diet. Fish is high in protein, vitamins, minerals and healthy poly-unsaturated fat.2 Eating unsaturated fat instead of saturated fat may lower your total cholesterol.3 Protein Fish is part of the Protein Foods Group. -
BREAKFAST MENU We Are Proud to Serve Organic and Local As Much As Possible! We Serve Organic Eggs, and Dairy Products
BREAKFAST MENU We are proud to serve organic and local as much as possible! We serve organic eggs, and dairy products. Sub organic egg whites +$1.95. We compost and recycle. ENTREES *Signature Sausage Turnover and Eggs Signature Puff Pastry Turnover filled with Local Sausage, Mushrooms & Gruyere Cheese with 2 Organic Eggs & Baked Tomato Provençale ........................................................... $11.95 *The Big Breakfast 2 Organic Eggs served with Mashed Potato Cake, Breakfast Sausage, Sautéed Mushrooms, Homemade Buttered Toast with Jam (available Vegetarian) .......................................................................................... $11.95 Individual Quiche Lorraine with Bacon, Organic Spinach, Green Onions and Gruyere Cheese, served with Fresh Fruit (available Vegetarian) ......................................................................................................................... $10.95 *Classic Egg Sandwich Organic Egg Sandwich with Melted Dubliner Cheese on Toasted Brioche with Tomato (Ham +$1.25, Bacon +$2.80, Avocado +$.95, Wilted Organic Spinach +$1.15, on Butter Croissant +2.25) ................................. $6.95 *Huevos Frenchos French Style Scrambled Organic Eggs Topped with Avocado and Fresh Tomato Salsa, served with Roasted Fingerling Potatoes (Add Bacon or Sausage +$2.80) .......................................................................................... $9.50 *Essence French Scrambled Eggs Slow Cooked Scrambled Organic Eggs with Chives, Dijon Mustard, Cream & Parmesan Cheese.