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The Colonnade Hotel Menu The Colonnade Hotel Starters Mezze Platter (v) £8.50 Soup of the Day £5.90 Hummus, tzatziki and babaganoush Freshly made soup of the day with served with roasted peppers and crusty bread roll pitta bread Mirza Ghasemi (v) £5.90 Mast-o-Khiar (v) £5.00 Soft roasted aubergine in a tomato Thick greek style yogurt, flavoured and garlic sauce and finished with with mint and cucumber fried egg Chicken Olivieh £8.50 Stuffed Portobello Mushrooms £8.50 Roasted diced chicken in fresh olive (v) oil mayonnaise with potatoes, Filled with pesto and tomato, gherkins and hard-boiled egg topped with parmesan cheese Hummus (v) £4.90 Taftoun (v) £1.50 A blend of chick peas, tahini. Olive Homemade organic white flour oil and freshly squeezed lemon flatbread baked in our clay oven. juice. Served with flat bread Baked to order Salads Salad Shirazi (v) £4.90 Sabzi Khordan (v) £5.90 Medley of diced tomato, cucumber Assorted fresh mixed herbs, spring and red onion, with fresh lemon onion, radish, walnuts and feta juice and olive oil cheese Mediterranean Salad (v) £9.00/ Crisp fresh salad with artichokes, £15.00 sundried tomatoes, beetroot, mozzarella with croutons and a light pesto dressing The Colonnade Hotel Mains Taste of Persia Traditional Gheimeh Bademjan £11.90 Grilled Best End of Lamb £14.90 Lamb stew with split peas, sun Best end of lamb with dauphinoise dried lime, tomato, baby aubergine potatoes and braised red cabbage and saffron rice Ghormeh Sabzi £11.90 Ribeye Steak £19.50 Lamb Stew with a blend of mixed 7oz grilled to your liking, served Persian herbs, kidney beans, sun with fresh crisp salad and French dried lime and served with saffron fries rice Bamieh (v) £8.90 Mushroom Risotto (v) £12.50 Stewed okra with tomato, saffron, Wild mushroom Arborio risotto and diced red peppers and served with parmesan shavings saffron rice Baghali Polo £14.90 Fillet of Seabass £15.90 Slow baked fine cut of lamb, served Pan-fried seabass fillets served with with fresh dill broad beans and seasonal vegetables, new potatoes saffron rice and a cream sauce Grills (Served with Saffron Rice and Salad) Cholo Joojeh £12.90 Cholo Makhsoos £19.90 Tender pieces of boneless breast of One skewer of thinly sliced, tender chicken, marinated in garlic saffron lamb fillet and one skewer of finely and fresh lime seasoned hand ground shoulder of lamb Cholo Barg £16.50 Colonnade Grill (for 2 people) £29.90 Tender, marinated fillet of lamb in Selection of minced lamb skewers, olive oil and onion tender best of end of lamb and marinated breast of chicken skewers Cholo Kubideh £15.90 Grilled Salmon £13.90 Skewered, freshly seasoned, hand Served with hollandaise sauce and ground shoulder of lamb garnished with sautéed vegetables and potatoes The Colonnade Hotel Desserts Chocolate Fondant £5.00 Lemon Posset £5.00 Treat yourself to a meltingly good Deliciously decadent, served with gooey-on-the-inside pudding fresh strawberries Apple Crumble £5.00 Baked Vanilla Cheesecake £5.00 Traditional is best, served with A show stopping end to any dinner, custard served with fruit compote Fresh Fruit Salad £5.00 Cheese and Biscuits £6.50 2 Course midweek lunch including free glass of wine £14.50 Please ask for sample menu All price include VAT at 20% (V) - Vegetarian Some of our dishes may contain milk, egg, nuts, gluten, sesame, lupin, celery, mustard, fish, crustaceans, molluscs. Please ask a member of staff for further information. .

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Tropical Fruit Salad, in Juice Product Information SKU 14941 Brand Ambrosia Pack Size 6A10 Country of Origin Thailand

PRODUCT SPECIFICATIONS FORM January 2018 Tropical Fruit Salad, in Juice Product Information SKU 14941 Brand Ambrosia Pack Size 6A10 Country of Origin Thailand Packaging Specifications Net weight per unit 105 oz Drained weight per unit 64 oz Net weight per case 40 lbs Gross weight per case 45 lbs Case Dimensions (LxWxH) 18.75 x 12.5 x 7.0 TiHi 7 x 8 Case Cube 0.93 Product UPC 0 46274 14941 0 Case GTIN 600 46274 14941 2 Primary: tin Packaging Material Secondary: carton Physical Properties Cut tidbit style Grade standard Packing Media juice broken fruit, blemished or bruised Tolerances for Defects* peel of fruit, core, seeds, or other organic matter 0% non-organic foreign material Preservation Method retort *tolerance must meet all federal standards Sensory Properties - Organoleptic tidbit style fruit cocktail of variety pinapple, red Appearance papaya, yellow papaya, and guava Color to each its own, color should not bleed Aroma characteristic, no off odors Flavor characteristic, no off flavors Microbiological Properties Value Method Is this a LACF? YES Product exempt from microbiological testing under the regulation of 21 CFR 113 Chemical Properties Value pH Brix Ingredient Distribution Ingredient Name % Breakdown pineapple (50% +/-7%), red papaya (25% +/-5%), yellow papaya (15% +/-2%), guava (10% +/-4%), pineapple juice, citric acid Total: 100.00% * values subject to variance Nutrition Facts Per 100g (unrounded) Calories (Kcal) 60 Calories from Fat (Kcal) 0 Total Fat (g) 0 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0 Sodium (mg)
September 2020 C L O S

Semcac Senior Nutrition La Crescent September 2020 Meals are subject to change MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 Pork Steak –w-Dressing Meat Lasagna Veg Beef Barley Soup Kielbasa Asparagus Tossed Salad,Garlic Brd Crackers Alt: Baked Fish/Tartar S Cinnamon Applesauce Orange Slices Beef or Egg Salad Sand. Baked Potato/Sr Cream Cookie or Bar Moon Cake 5 Cp Fruit Salad/Brownie Carrots *Diab Fruit *Diab Banana *Diab: Cookie or Bar Fresh Banana LABOR DAY 7 8 9 10 11 Spaghetti w Meat Sauce BBQ Pork Loin Hawaiian Chicken/Rice Pilaf Baked Fish/Tartar Sc Toss Salad/Dressing Baked Potato/Sour Cream Green Beans C L O S E D Alt: Ground Beef Patty Garlic Brd, Cott. Cheese Calico Beans Orange Slice Potatoes & Carrots Oatmeal Choc Chip Bar Dessert – Grapes Rocky Road Pudding Mandarin Orange Delite *Diab Cookie *Diab: Fruit Cup *Diab: Mandarin Orange 14 15 16 17 18 Hamburger w/ Trimmings Hot Turkey Sand/Gravy New England Boil Dinner Chef’sSalad - Ham Veg. Lasagne/Garlic Brd Roadside Potatoes Mashed Potatoes/Beets Alt: Grnd Beef Patty/Veg Dressing Toss Salad/Fruit Salad Baked Beans w/ Apple Pumpkin Bar Seafoam Salad Alt: Chicken Breast Cookie Fresh Fruit *Diab Fruit Cup Pistachio Cake Hawaiian Cake *Diab Cookie *Diab: Angel Food Cake *Diab: Mixed Fruit Cup 21 22 23 24 25 Chicken Chili/Corn Brd Swiss Steak/Gravy Chicken Broccoli Bake Baked Ham/Sweet Potato Rib Patty Cottage Cheese/Peach Mashed Potatoes Cranberry Salad/Muffin Alt: Chicken Breast Alt: Baked Fish/Tartar S Walnut Dream Bar Corn Snickerdoodle Brownie Green Bean Casserole Fancy AuGratin Potato *Diab: Mix Fruit Cup Fruit Cup *Diab: Fruit Cup Lemon Pie Whole Kernel Corn *Diab: French Apple Pie Fresh Orange 28 29 30 La Crescent: Roast Beef Hamburger Veg Soup Cheese Ham Strata Pick up or Mashed Potato,Gravy Egg Salad Sand Orange Juice Broccoli/Cauliflower Banana Mixed Fruit Cup delivery Pear/Grape Cup Flavored Ice Cream Muffin (507) 895-6585 *Diab:Vanilla Ice Cream Alternate on Menu = Diner’s Choice ‘OR’ on Menu = Site Staff Choice based on diner preference .
Fine Persian Cuisine Starters

Fine Persian Cuisine Starters Persian starters are made for sharing and include a selection of cold and warm dips with a platter of fresh mixed herbs, radishes, spring onions and feta cheese: delicious eaten with warm, freshly baked Persian bread straight from the oven. A selection of starters are the best introduction to Persian food. Nush-e jan! Bon appetit! 1. Zeytun Hafez (marinated olives) - chef’s own recipe 4.90 Persian style marinated olives with walnuts, pomegranate and herbs 2. Salad-e Olivieh 4.90 Finely diced chicken blended with eggs, potato, gherkins, olive oil and mayonnaise 3. Kashk-e Bademjan (served warm) 5.50 Baked, crushed, aubergine slow-cooked with seasoned yogurt and sprinkled with crushed walnuts, sautéed chopped mint and kashk (traditional Persian preserved yogurt whey) 4. Baba Ghanoush 4.90 Baked, crushed aubergine with tahini, cumin and fresh coriander 5. Mirza Ghasemi (served warm) 5.50 Baked, crushed aubergine, slow cooked with tomatoes, garlic and eggs 6. Sabzi-Khordan 5.50 A variety of fresh mixed seasonal herbs, spring onion, radishes, walnuts and feta cheese 7. Torshi (Persian mixed pickle) 4.90 Mixed vegetable pickle, preserved in herb vinegar 8. Hafez Salad 5.90 Mixed leaves, beetroot, feta cheese, cucumber, tomato and walnuts 9. Salad-e Shirazi 4.90 Finely chopped cucumber, tomato and red onion served with optional olive oil and lemon 10. Mast-o Khiar 4.90 Yogurt mixed with finely chopped cucumber and mint 11. Mast-o Mousir 4.90 Yogurt and finely chopped wild shallots 12. Hummus 4.90 Crushed chickpeas with tahini, olive oil, lemon juice and garlic 13.
Crown Pacific Fine Foods 2019 Specialty Foods

Crown Pacific Fine Foods 2019 Specialty Foods Specialty Foods | Bulk Foods | Food Service | Health & Beauty | Confections Crown Pacific Fine Foods Order by Phone, Fax or Email 8809 South 190th Street | Kent, WA 98031 P: (425) 251-8750 www.crownpacificfinefoods.com | www.cpff.net F: (425) 251-8802 | Toll-free fax: (888) 898-0525 CROWN PACIFIC FINE FOODS TERMS AND CONDITIONS Please carefully review our Terms and Conditions. By ordering SHIPPING from Crown Pacific Fine Foods (CPFF), you acknowledge For specific information about shipping charges for extreme and/or reviewing our most current Terms and Conditions. warm weather, please contact (425) 251‐8750. CREDIT POLICY DELIVERY Crown Pacific Fine Foods is happy to extend credit to our You must have someone available to receive and inspect customers with a completed, current and approved credit your order. If you do not have someone available to receive your application on file. In some instances if credit has been placed order on your scheduled delivery day, you may be subject to a on hold and/or revoked, you may be required to reapply for redelivery and/or restocking fee. credit. RETURNS & CREDITS ORDER POLICY Please inspect and count your order. No returns of any kind When placing an order, it is important to use our item number. without authorization from your sales representative. This will assure that you receive the items and brands that you want. MANUFACTURER PACK SIZE AND LABELING Crown Pacific Fine Foods makes every effort to validate To place an order please contact our Order Desk: manufacturer pack sizes as well as other items such as Phone: 425‐251‐8750 labeling and UPC’s.
Shabestan Menu Edited 5%

Here with a little Breadbeneath the Bough, A Flask Wine , aBook of Verse - and Thou Beside me singing in the Wilderness - Oh, Wilderness were Paradise enow! As Omar Khayam poetically said, food plays a major role in the life of the Persian people and Iranian hospitality is famed throughout the world. Considerable time and thought is given to the preparation of meals, and the most lavish foods are offered to the guest in a show of great hospitality. The first principle of Persian cuisine is to avoid putting all one’s faith into the one ingredient, or the ‘sweet - sour’ principle. One taste must be blended or balanced the other. The second principle is that all edibles are food. Not only the grape but the grape leaf can be eaten. This leads to an enormous range of combinations The third principle is that Fruits and nuts are not reserved for desert. No other cuisine has so successfully blended Fruits and nuts into the main course of the meal. Talk on persian cuisine would not be complete if we failed to mention caviar. Persian caviar which comes from the Caspian Sturgeon is well known for its quality and is served with accompaniments of chopped egg, onion and parsely. Certainly the most traditional food in persian cuisine is rice. Delicately perfumed, it appears in numerous varieties. Mixed with herbs such as mint, saffron, cinnamon, turmeric, dill and even with fruits, including barberries, orange peel, cherries and walnuts. When rice is cooked with a mixture of other ingredients it is called polo. When meat or sauces are laid over a plate of rice, it is referred to as chello, the most famous being chello kebab.
Breakfast & Lunch Menu

Breakfast and Lunch at e Starting Gate at GreatHorse • 128 Wilbraham Road, Hampden, MA 01036 • 413-566-5158 Breakfast Menu with Additions BREAKFAST MENU All breakfasts are priced per guest and are served with chilled orange juice, cranberry juice Freshly brewed coee and Tazo© teas SUNRISE QUICK START Assorted Breakfast Breads Assorted Fruit Danish BIG BUSINESS BREAKFAST Plain and Chocolate Croissants Assorted Breakfast Breads Butter and Preserves Assorted Fruit Danish Plain and Chocolate Croissants CONTINENTAL BREAKFAST Butter and Preserves Assorted Breakfast Breads Greek-Style Yogurt with Fresh Berries and Granola Assorted Fruit Danish Seasonal Fresh Fruit Salad Plain and Chocolate Croissants Bagels with Cream Cheese Butter and Preserves Scrambled Whole Eggs, Egg Whites Greek-Style Yogurt with Fresh Berries and Granola Bacon, Sausage and Golden Breakfast Potatoes Seasonal Fresh Fruit Salad Bagels with Cream Cheese Breakfast Menu with Additions BREAKFAST ADDITIONS Hard Boiled Eggs Scrambled Eggs Western Scrambled Eggs Applewood Smoked Bacon Pork Sausage Links Turkey Sausage Patties Smoked Salmon Golden Breakfast Potatoes Brioche French Toast Strawberry Compote and Maple Syrup Buttermilk Pancakes Bacon or Ham, Egg & Cheese Biscuits Yogurt, Berries and Granola Parfaits Cottage Cheese Break Menu with Beverage Assortment BREAK MENU Assorted Freshly Baked Cookies, Brownies, Dessert Bars Fresh Whole Fruit Assorted KIND Bars Chef’s Homemade Guacamole & Salsa, Tortilla Chips House-Made Trail Mix BEVERAGE ASSORTMENT ASSORTED SOFT DRINKS Coke,
Download Tour

Iran Food Tour Available from: January 1, 2021 To December 31, 2021 Tour Destinations: Tehran to Tehran Duration: 11Days Tour styles: Style Culinary Cultural Historical Code: PICU Tour route: Tehran Rasht Qazvin Kashan Isfahan Yazd Shiraz Bandar Bushehr Tehran Tailor made Tour highlights Shopping at Rasht Bazaar, one of the biggest local markets with a thriving atmosphere where they sell fresh and colorful vegetables, fish, and homemade pickles. Learning about the mouthwatering sweets of Iran like the Gaz nougat in Isfahan, brittle Sohan of Qom, and Baghlava in Yazd. Learning to cook chili and tasty Ghaliyeh Mahi (fish stew) in Bushehr, the city of spicy cuisines and southern music! Visiting the top attractions of Iran including the glorious Persepolis, Naqshe Jahan Square and the lush Persian gardens. What you need to know about this tour Charazterized by the fragrance of saffron, spices, and aromatic herbs, Iranian culinary is one of the most delicious and rich cooking styles in the world and this rich food culture comes from the abundance of agricultural products, the diversity of climate, culture and rituals, and also the connections with neighboring countries. From north of Iran to south, as you note changes in climate and culture, the magic of Iranian culinary and cuisines change too. On our 11-day Iran Food Tour, we have tried to cover the major culinary cities of Iran so that you can learn about the most diverse styles and highlights of Iran culinary including kebabs, stews, rice, seafood, and sweets at local cooking classes or taste them around dining tables with local families, along with exploring the top historical and cultural highlights of Iran.
APPETIZERS VEGETARIAN APPETIZERS SALADS ENTREES Lamb PERSIAN STEW BEEF

APPETIZERS ENTREES 1. Quail 9 Lamb One juicy quail, marinated and charbroiled. Lamb Entrees are served with your choice of 2. Boneless Chicken 9 white rice or dill rice. Dinner Salad $4.00 Succulent chunks of boneless chicken breast marinated in 20. Lamb Shank 15 lemon juice and charbroiled. Whole shank of lamb, cooked in a tomato sauce and lightly 3. Shrimp Kabob 9 seasoned with Persian spices. Four jumbo shrimp seasoned with garlic, marinated and charbroiled. 21. Lamb Shish Kabob 20 4. Tadigh (Limited availability) 8 Juicy chunks of charbroiled tenderloin, served with grilled Crispy rice dish with choice of Sabzi or Gheimeh tomatoes. 5. Pino Shrimp 14 22. Shandeez Kabob (Lamb Chops) 37 Marinated and grilled shrimp served with artichoke hearts, Lamb chops, marinated and charbroiled. Served with grilled mushrooms, fresh tomatoes, crispy polenta and spicy butter sauce. tomatoes. VEGETARIAN APPETIZERS Appetizer sampler available PERSIAN STEW 6. Grilled Vegetables 9 Persian Stews are served with white rice, or dill rice. Grilled mushrooms, zucchini, and yellow squash Dinner Salad $4.00 served with light onion dip. 7. Hummus 7 Mashed chick pea dip seasoned lightly with 23. Gheimeh (Tomato stew) 12 sesame seed oil, lemon juice and fresh garlic. Persian style stew, tomato based, with small chunks of beef, yellow split 8. Babaghanosh 8 peas and topped with fried potatoes. Baked eggplant mashed and mixed with sesame seed oil, 24. Gheimeh Bademjan 13 lemon juice and fresh garlic. Persian style tomato based stew with chunks of beef and 9. Tabouli 7 eggplant, simmered to perfection. A zesty mix of cracked wheat, parsley, tomatoes, and 25.
View Paprika & Colbeh Full Menu

Catering for All Occasions | Gift Certificates Available FOR PICKUP & DELIVERY SCAN HERE TO ORDER ONLINE 32 W 39th Street New York, New York OU Certified (212) 354-8181 (212) 679-1100 www.colbeh.com www.paprikacater.com @colbencaterer @paprikakosher גלאט כשר OU Certified Download the app: Colbeh & Paprika Kosher HUMMUS PLATES SANDWICHES Choose A Bread: Served with Pickles $9.50 hummus falafel (gf,v) $13.50 original hummus (gf,v) *lafa $2 $13.50 Hummus Plate with Falafel Balls, Tahini, sabich *white baguette $2 *white wrap Eggplant, Hard Boiled Egg, Pickles, Tahini, and Pita hummus shawarma (gf) $17.50 *whole wheat wrap *white pita Harisa, and Amba Hummus Plate with Chicken Shawarma falafel (v) $9.50 shawarma $16.50 and Pita With Hummus, Cabbage Salad, Pickles APPETIZERS Hummus, Israeli Salad, Pickles, and Tahini $16.50 $17.50 soup of the day $9.50 french fries $8.50 malawach roll (v) pap burger Hard Boiled Egg, Israeli Salad, Hummus, 8oz. Juicy Beef Burger, Tomatoes, Lettuce, cauliflower over tahini $9.50 duck taco $14.50 Schug, Wrapped in a Yeminite Puff Pastry Pickles, Avocado, Garlic Aioli, Served on a (gf,v) Served with Enoki Mushrooms, Daikon Bread *add chicken $8.50 Bun Warm Cauliflower with Pine Nuts, Mint, and Radish in a Sweet Potato Shell Topped with $18.50 $18.50 Parsley over Tahini Scallions koobideh sandwich white koobideh sandwich Ground Beef Sandwich Ground Chicken Breast Sandwich arays $18.50 $14.50 shakshuka (gf,v) $13.50 Grilled Kebab Stuffed in a Pita to 3 Poached Eggs in a Tomato Stew and impossible burger (v) $17.50 cauliflower shawarma Perfection.
About Iran Capital: Tehran Geographical Condition: 35 41 N

About Iran Name of the Country: Islamic Republic of Iran National Slogan: Independence, Freedom, Islamic Republic Capital: Tehran Total Area: 636,368 Square Miles 1,648,195 Square Kilometers Geographical Condition: 35 41 N 51 25 E Language: Persian is the official language of Iran. Historical Iranian languages are grouped in three stages: Old Iranian (until 400 BCE), Middle Iranian (400 BCE – 900 CE), and New Iranian (since 900 CE). Of the Old Iranian languages, the better understood and recorded ones are Old Persian (a language of Achaemenid Iran) and Avestan (the language of the Avesta). Middle Iranian languages included Middle Persian (a language of Sassanid Iran), Parthian, and Bactrian. As of 2008, there were an estimated 150–200 million native speakers of Iranian languages. Ethnological research estimates there are 86 Iranian languages, the largest amongst them are Persian, Pashto, Kurdish, and Balochi. Religion: Islam Leader: Grand Ayatollah Seyed Ali Khamenei President: Dr. Hassan Rohani National Day: 11 February Population : 78/770/602 http://www.amar.org.ir/english Currency: The Iranian Rial is available in notes and coins. The exchange rate is determined daily; several banks and exchange offices are available. Traveler's checks cant be cashed in most banks. Hotels and many shops and restaurants accept foreign currency. There is limit to the amount of foreign currency that travelers can bring cash. Hotels. Time Zone: Western Asia Time Zone (3:30 hours ahead of Greenwich Mean Time (GMT+3:30). Electricity: Voltage in use is 220 V. Weights and Measures: Metric System Opening and Closing Times: Most of the Iranian banks working hours are weekdays; 08.00 am - 05.00 pm.
Cooking USDA MIXING BOWL

United States Department of Agriculture What’s Cooking USDA MIXING BOWL Cookbook Fixing Funky Foods Recipes FCS Lesson 2017 By Robin Eubank, Barber County Extension Agent Find more recipes at www.usda.gov/whatscooking Table of Contents Apple, Fennel & Chicken Salad with Couscous 2 Asian Mango Chicken Wraps 4 Avocado Breakfast Bruschetta 6 Brussels Sprouts with Mushroom Sauce 8 Bulgur Chickpea Salad 9 Cannon's California Rolls 10 Couscous with Peas and Onions 12 Easy Mango Salsa 13 Fruit Salad with Jicama 14 Grilled Chicken Salad with Garden Green, Arugula, and Baby Spinach & Herb15 Sherry Vinaigrette Healthy Vegetable Fried Quinoa 17 Hummus 19 Kale with Nuts and Raisins 20 Lentils of the Southwest 21 Mediterranean Quinoa Salad 23 Pan Roasted Tilapia with Tomatillo Salsa 26 Roasted Root Vegetables 28 Simple Green Smoothie 29 Skinny Pizza 30 Slow Cooker Lentil Soup 32 Strawberries, White Bean, and Edamame Salad 33 Tangy Jicama Slaw 35 << Table of Contents Apple, Fennel & Chicken Salad with Couscous Prep time: 30 minutes Makes: 4 Servings A refreshing, crunchy, sweet-savory salad featuring a play of fresh chopped apples, fennel and chicken breast blended with whole wheat couscous and spinach, then Nutrition Information topped with lemon balsamic vinaigrette. Key Nutrients Amount % Daily Value* Ingredients Total Calories 440 12 ounces boneless chicken breast (2-3 breasts) 3 tablespoons olive oil (divided) Total Fat 16 g 25% 1 cup whole wheat couscous 2 medium red apples 1 tablespoon lemon juice (divided) Protein 25 g 1 fennel bulb 1 tablespoon balsamic vinegar Carbohydrates 56 g 19% 1 tablespoon sugar 1/4 teaspoon salt Dietary Fiber 6 g 24% 1/8 teaspoon ground black pepper 3 1/2 cups Fresh Baby Spinach (about 3.5 cups) 1/8 cup walnuts (chopped, may use pecans or almonds) Saturated Fat 2 g 10% Sodium 260 mg 11% Directions *Percent Daily Values are based on a 2,000 1.
Cooking with Amanda – Barbecues, Picnics and Salads Class 5 – Kale Waldorf Salad and Fruit Salad

Cooking with Amanda – Barbecues, Picnics and Salads Class 5 – Kale Waldorf Salad and Fruit Salad Kale Waldorf Salad Recipe courtesy of Chef Birgitte Antonsen. Serves 4-6 Ingredients: Cashew dressing: • 1 cup cashew nuts • ½ cup fresh orange juice • ½ cup water • 4 tablespoons lemon juice • 2 teaspoons Dijon mustard • Pinch of salt Salad: • ½ cup walnuts or sunflower seeds • ½ cup apricots, figs, dates or raisins, chopped • 1 bunch curly green kale • 2 apples, sweet and firm, or 1 apple and 1 pear • 2 oranges • 1 cup organic red grapes In a high speed blender, combine all the dressing ingredients. Blend until the dressing is smooth and creamy. Walnuts can be used raw, or toast them in a dry skillet on medium-high heat, until lightly browned. Chop the nuts into rough pieces. Use any of the dried fruit. Chop into small pieces. Rinse the kale very thoroughly to avoid any dirt. Fold each leaf in half and cut off the stalk. Stack leaves on top of each other, and slice finely. Place in large salad bowl and massage gently to soften the kale. Rinse the apples (and pear if using) and cut into wedges. Remove the seeds and cut into small diagonal slices. Place in a small bowl and sprinkle with lemon juice to prevent browning. Peel the oranges with a knife, and slice the oranges into small wedges. Rinse the grapes, and cut them each in half. Mix all the ingredients together. Before serving, pour the dressing onto the salad and toss to coat. Fresh Fruit Salads Fresh fruit salads always look appealing, and are very nutritious.