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Cooking Light Five-Year Cumulative Recipe Index

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Cooking Light Five-Year Cumulative Recipe Index APPETIZERS Fromage Chèvre Canapés, Apr ’95, p. 66 Artichoke-and-Red Pepper Pizza, N/D ’95, p. 97 Fruit Chunks With Creamy Marshmallow Dip, Oct ’98, p. 107 Asiago Dip With Crostini, May ’99, p. 144 Garlic-Dill Crackers, J/A ’96, p. 94 Barbecue Pizza Bites, Oct ’98, p. 178 Garlic Pita Chips, Oct ’98, p. 125 Bean Dip With Browned Garlic, June ’96, p. 152 Garlicky Bean Spread, N/D ’96, p. 152 Beef Triangles With Chutney Sauce, Apr ’95, p. 81 Garlicky Mushroom Crostini, Oct ’95, p. 129 Beet-and-Blue Cheese Spread, Apr ’98, p. 110 Hot Bean-and-Cheese Dip, J/F ’00, p. 155 Black-eyed Pea Hummus, Nov ’99, p. 121 Hot Crab Dip, Apr ’95, p. 81 Blini With Smoked Salmon and Dilled Onion Compote, J/F ’97, p. Hummus With Raspberry Vinegar, Apr ’99, p. 108 149 Indian Egg-Roll Strips, J/F ’00, p. 159 Bruschetta, May ’95, p. 144 Italian Baguette Chips, J/F ’00, p. 156 Bruschetta Pomodoro, Sept ’97, p. 104 Longhorn Caviar, N/D ’97, p. 226 Cajun Tortilla Chips, J/F ’00, p. 159 Marinated Mushrooms, June ’97, p. 151 California Quesadillas, J/A ’95, p. 62 Mini Polenta Cakes With Smoked Salmon, N/D ’95, p. 200 Caponata With Garlic Crostini, June ’99, p. 152 Mohambra, June ’98, p. 65 Chicken-Artichoke Spread, Apr ’97, p. 167 Mushroom Crostini, May ’95, p. 144 Chicken Pot Stickers, Mar ’96, p. 168 Mushroom-Filled Won Tons With Sherry Tomato Sauce, June ’96, p. Chicken Salad Cream Puffs, Apr ’95, p. 77 128 Chickpea Dip, N/D ’97, p. 228 Opposing-Sides Two-Bean Dip, Oct ’98, p. 125 Chile Con Queso Dip, Mar ’97, p. 158 Pan-fried Garlic-Scallop Dumplings, May ’98, p. 95 Cinnamon Bagel Chips, Apr ’96, p. 132 Peaches With Mint-Almond Pesto and Brie, J/A ’99, p. 165 Clauson’s Eggplant Gâteau With Red and Yellow Bell Pepper Coulis, Pepper-Swirled Chickpea Dip, Dec ’99, p. 124 Sept ’95, p. 120 Piroshki, J/F ’97, p. 146 Cocoa-Peanut Butter Banana Bites, Oct ’97, p. 155 Pita Chips, Apr ’98, p. 110 Coriander-Rubbed Tenderloin Crostini, Apr ’97, p. 137 Poor Man’s Caviar, J/F ’97, p. 150 Crab-and-Pomegranate Appetizer, Nov ’99, p. 162 Pork-and-Peanut Dumplings, Mar ’96, p. 168 Crab Purses, June ’96, p. 124 Pork-and-Shrimp Dumplings, Mar ’96, p. 106 Crab Spring Rolls, Sept ’95, p. 84 Pork-Filled Dijon-Pepper Biscuits, N/D ’96, p. 81 Crab-Stuffed Jalapeños With Avocado Dunk, May ’99, p. 124 Pot Stickers, Spinach Variation, Mar ’96, p. 168 Crabby Cajun Dip, Nov ’98, p. 204 Potato-and-Caviar Hors D’Oeuvre, J/F ’95, p. 65 Creamy Bacon Dip, Oct ’98, p. 183 Potato-Black Bean Cakes With Tropical Creamy Feta-Spinach Dip, J/F ’00, p. 158 Quick-and-Zesty Refried Bean Dip, J/A ’99, p. 142 Creamy Marshmallow Dip, Oct ’98, p. 107 Quick Nachos, Mar ’97, p. 159 Creamy Mexican Crab Dip, J/F ’96, p. 104 Radish Wreath With Whipped Cumin Goat Cheese, Dec ’98, p. 132 Creamy Yogurt-and-Walnut Dip, J/F ’98, p. 146 Ratatouille and Goat Cheese Wrapped in Phyllo, Apr ’97, p. 136 Crispy Mozzarella Sticks Marinara, J/F ’99, p. 156 Rice-Stuffed Cabbage Leaves, J/F ’97, p. 151 Crostini Empoli, May ’96, p. 82 Roasted Bell Pepper-and-Olive Pizza, June ’98, p. 100 Crostini With Honey, Gorgonzola, and Figs, May ’95, p. 142 Roasted Eggplant Crostini, May ’95, p. 144 Crostini With Roasted Vegetables and Pine Nuts, N/D ’97, p. 236 Roasted-Eggplant Dip, J/F ’98, p. 146 Curried Artichoke Dip, N/D ’96, p. 172 Roasted-Eggplant Dip With Focaccia, Sept ’97, p. 98 Curried Chicken Buns, Mar ’96, p. 108 Roasted-Mushroom, Lentil, and Walnut Pâté, N/D ’97, p. 212 Curried Cucumber Dip, June ’97, p. 154 Roasted New Potatoes Filled With Corn and Shrimp, J/F ’97, p. 104 Curried Deviled Eggs on Whole-Wheat Crackers, May ’98, p. 101 Roasted Pepper and Goat Cheese Strudels, Sept ’96, p. 121 Dipping Sauce, J/A ’99, p. 115 Roasted Pepper Pesto Cheesecake, Sept ’96, p. 122 Down-Island Salsa, J/F ’97, p. 85 Roasted Sweet Potato Dip, N/D ’97, p. 215 Dressing Over Greens, Dec ’99, p. 95 Roquefort Mousse and Crudités, Dec ’98, p. 133 Duck Pâté, Oct ’97, p. 170 Sardine Pâté Appetizers, J/F ’95, p. 118 Eggplant Caviar With Pita Wedges, J/A ’99, p. 174 Savory Coeur à la Crème, Apr ’95, p. 78 Embezzler’s Purses, Mar ’99, p. 160 Scallops in Shiitakes, Dec ’98, p. 130 Fiery Turkey Pâté Crostini, Nov ’98, p. 188 Seafood-Stuffed Bell Peppers, Mar ’96, p. 107 Fluffy Fruit Dip With Almond Chips, Apr ’95, p. 78 Shish Kebabs With Onions and Pomegranate Molasses, Dec ’98, p. Forest-Mushroom Dip, J/F ’00, p. 156 130 Four-Flavor Dumplings, Mar ’96, p. 105 Shrimp-and-Black Bean Nachos, May ’99, p. 125 Fresh Vegetable Rolls, Dec ’99, p. 109 Shrimp Dip, Apr ’98, p. 128 Shrimp With Roasted Pepper-Horseradish Dip, May ’00, p. 139 Dilled Bloody Mary, June 108 Skewered Tortellini Appetizers, June ’95, p. 106 Five-Fruit Crush, June ’99, p. 92 Smoked Fish Spread, Mar ’00, p. 184 Ginger Beer Cocktail, Apr ’96, p. 86 Smoked Salmon in Endive Leaves, J/F ’97, p. 104 Ginger Lemonade, Apr ’99, p. 176 Smoked-Salmon Quesadillas, Dec ’98, p. 132 Hot Mint-and-Lemon Drink, J/F ’98, p. 147 Smoked Salmon With Hot Honey Mustard, Mar ’00, p. 186 Hot Mocha, N/D ’96, p. 171 Smoked-Trout Spread, Dec ’98, p. 108 Hot Mulled Cranberry-Apple Cider, Oct ’98, p. 114 Smoky Cowboy Quesadillas, June ’99, p. 174 Hot Spiced Fruit Punch, Dec ’98, p. 138 Smoky Red Pepper Dip, N/D ’96, p. 172 Iced Vanilla Coffee, Mar ’95, p. 103 Southwestern Salsa Dip, Sept ’98, p. 163 Island Fruit Punch, Apr ’95, p. 110 Spicy Orange Hummus, J/F ’96, p. 104 Key West Minted Limeade, June ’99, p. 93 Spicy Mushrooms, June ’96, p. 152 Kir Royale, Apr ’95, p. 66 Spicy Roasted-Red Pepper-and-Bean Dip, Sept ’98, p. 170 Lavender Lemonade, June ’00, p. 182 Spicy White-Bean Spread, J/A ’98, p. 144 Lemonade, Apr ’99, p. 173 Spinach-Ham Dip, Apr ’95, p. 131 Lime Sunset, Dec ’98, p. 103 Spinach-Ham Dip, Oct ’98, p. 106 Mango Bellini, June ’95, p. 114 Springtime Dip, Apr ’98, p. 110 Minty Hot Mocha, N/D ’96, p. 102 Steamed Pearl Balls, Mar ’96, p. 105 Mocha Mudslide, May ’98, p. 160 Stuffed Grape Leaves, Apr ’96, p. 92 Moroccan Mint Tea, Aug ’97, p. 110 Stuffies, J/A ’95, p. 86 Orange-Banana Shake, Apr ’97, p. 124 Sun-dried Tomato Dip, N/D ’97, p. 212 Passion Potion, June ’99, p. 92 Sweet-Pea Guacamole, Apr ’98, p. 134 Passionate White Sangria, Dec ’98, p. 104 Tandoori Chicken Saté, N/D ’95, p. 96 Peach Mimosas, Apr ’95, p. 96 Tex-Mex Black Bean Dip, Apr ’97, p. 113 Piña Colada Slush, June ’99, p. 92 Tex-Mex Black Bean Dip, June ’98, p. 100 Pineapple Pleasure, Apr ’95, p. 46 Thai Eggplant Dip, J/A ’98, p. 133 Pineapple-Rum Slush, May ’99, p. 109 Thai Shrimp Dip, J/F ’00, p. 158 Pineapple Wassail, N/D ’96, p. 170 Three-Bean Tacos, Oct ’97, p. 152 Poinsettia Sipper, N/D ’95, p. 198 Tomatillo Guacamole, Apr ’95, p. 56 Raspberry Lemonade, June ’98, p. 87 Tomatillo-Tomato Salsa, J/F ’97, p. 84 Raspberry Refresher, J/A ’95, . 38 Ultimate Crab Dip, Oct ’99, p. 117 Refresco de Tamarindo, Apr ’95, p. 124 Valencia Artichokes, June ’97, p. 139 Ruby-Red Grapefruit Punch, N/D 172 Vegetable Crudité Rolls With Spicy Thai Russian Tea, May ’96, p. 116 Vietnamese Soft Spring Rolls, Sept ’98, p. 131 Sangria-Style Sipper, May ’95, p. 130 White Bean-and-Shrimp Crostini, May ’95, p. 142 Slush Puppy Punch, J/A ’96, p. 120 White Bean Hummus, Oct ’95, p. 68 Sparkling Cranberry Blush, Apr ’95, p. 81 White-Bean Hummus Dip, May ’00, p. 144 Sparkling Citrus Cider, Dec ’98, p. 99 Zahtar Pitas, June ’96, p. 84 Sparkling Citrus Punch, Nov ’99, p. 120 Sparkling Strawberry Lemonade, May ’99, p. 168 BEVERAGES Strawberry-Malted Milk Shake, J/A ’96, p. 138 Amorous Duo, Nov ’99, p. 164 Strawberry Margaritas, Apr ’98, p. 105 Apple Mint Julep, June ’96, p. 106 Summer-Girl Soda, June ’97, p. 94 Apricot-and-Wine Liqueur, June ’96, p. 93 Super-Duper Sunrise Shake, May ’00, p. 131 Banana-Orange Daiquiri, Apr ’95, p. 110 Super Morning Shake, J/A ’98, p. 156 Blackberry Smoothie, Oct ’98, p. 174 Tahitian Punch, Apr ’95, p. 46 Black Cat, Nov ’99, p. 164 Tiki Shake, Apr ’95, p. 111 Bourbon Cappuccino, Apr ’95, p. 94 Tofu-Fruit Smoothie, Sept ’98, p. 171 Candy Apple Punch, Oct ’98, p. 178 Tropical Citrus Sangria, Apr ’95, p. 110 Cantaloupe-Banana Slush, June ’97, p. 114 Tropical Paradise, Sept ’97, p. 70 Carambola Cooler, Mar ’95, p. 162 Tropical Tofu Smoothie, J/F ’00, p. 95 Caramelized Espresso Frappe, May ’97, p. 97 Tropical Wave, June ’99, p. 93 Caribbean Storm, J/A ’98, p. 170 Tutti-frutti Smoothie, Oct ’97, p. 152 Citrus Granita, Dec ’98, p.
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    ELEMENTS CATERING MENU Winter 2017-2018 Salads House Salad $4 / person Mesclun Greens with House Made Croutons and Shredded 6 Month Aged Parmesan Cheese on the side - Mission Fig Vinaigrette - Honey Orange Vinaigrette - Champagne Dijon Vinaigrette Cold Tapas Ceviche Shooters $2.5 / each Yellow Tail and Scallop Marinated in Lime Juice with Serrano Chilis, Shallots, and Cilantro, Served in a Serving Spoon Large Cheese Platter $35 Manchego, Idiazabal, Mahon, Cabra Viño, and Valdeon (Spanish Blue) Cheeses Large Charcuterie Platter $55 Serrano Ham, Spanish Dry Cured Chorizo, Sopressata, Speck, and Bressaola - Check with us about other house made charcuterie that we may have available at the time. Whole Tortilla Española $25 Spanish Omelet with Potato, Cheese, and Spinach, Cut into 1” Cubes (25) Large House Grapes Platter $22 Red Grapes Encrusted with Rogue Creamery Smoky Blue Cheese and Crushed Pistachio Duck Terrine $40 20 Portions, Duck Breast and Leg, Chestnut, and Dried Apricot, with House Mustard and Water Crackers Duck Pastrami Canapé $2.25 / each House Made Duck Breast Pastrami, with Chevre, and Cherry Compote Roasted Vegetable Canapé $1.5 / each Oil Packed Tomato, Roasted Squash, Artichoke Heart, Garlic, Leek, and Wild Mushroom Hot Tapas 24” Baguette $5 / each House Dates $2.25 / each Bacon Wrapped Medjool Dates Stuffed with Spanish Chorizo Pinchos Morunas Skewers (Pork or Chicken) $2.25 / each Grilled Pork Tenderloin, or Grilled Chicken Breast Marinated in Spanish Adobo Sauce Lamb Lollipops $3 / each House Made Lamb Merguez Sausage
  • World Famous Hot Brown Sandwich

    World Famous Hot Brown Sandwich

    World Famous Hot Brown Sandwich MORNAY SAUCE 2 ounces whole butter 2 ounces all‐purpose flour 8 ounces heavy cream 8 ounces whole milk 1/2 cup Pecorino Romano cheese plus 1 tablespoon for garnish Pinch ground nutmeg Salt and freshly ground black pepper to taste 4 slices Texas Toast, crust trimmed 14 ounces sliced roasted turkey breast, sliced thick 2 Roma tomatoes, sliced in half 4 slices crispy bacon Paprika, for garnish Parsley, for garnish Preparation Preheat oven to 350 degrees. For the Mornay sauce, in a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat for about 2‐3 minutes, or until the cream begins to simmer. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the sauce is smooth. Add nutmeg, salt and pepper to taste. For each Hot Brown sandwich, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape ‐ then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven and bake for 20 minutes.
  • Resale Catalog Dumplings & Potstickers

    Resale Catalog Dumplings & Potstickers

    Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi
  • Kaiser Permanente

    Kaiser Permanente

    KAISER What’s in Your Lunch? PERMANENTE Nutrition Information Portion Size Saturated Trans Fat Cholesterol Sodium Carbohydrates Protein Portion Size Saturated Trans Fat Cholesterol Sodium Carbohydrates Protein Portion Size Saturated Trans Fat Cholesterol Sodium Carbohydrates Protein Calories Fat (g) Calories Fat (g) Calories Fat (g) (oz) Fat (g) (g) (mg) (mg) (g) (g) (oz) Fat (g) (g) (mg) (mg) (g) (g) (oz) Fat (g) (g) (mg) (mg) (g) (g) Entrées Sandwiches Snacks Baked Cod 4.3 115 2.8 0.5 0.6 49 62 1 20 Bacon Cheeseburger 1 each 483 27.3 10.9 1.0 105 916 23 34 Apple 1 Piece 95 0.3 0.1 0.0 0 2 25 0 Baked Cod Bella Vista 3 oz 146 4.5 0.8 1.0 42 374 3 21 BLT Sandwich 1 each 591 45.5 14.4 0.0 64 1156 17 29 Apple with Caramel Dip 6 oz 195 4.3 3.3 0.0 4 62 39 1 Baked Cod Vera Cruz 8.7oz 322 15.8 4.0 1.1 72 591 14 29 Buffalo Chicken Sandwich 1 each 260 3.6 0.9 0.0 66 1900 24 31 Baby Carrots 2 oz 27 0.0 0.0 0.0 0 30 6 1 Baked Cod with Lemon 4.2 oz 145 4.5 0.8 1.0 42 81 4 21 Cheese Burger 1 each 513 27.6 11.3 1.4 120 750 26 38 Banana 1 Piece 105 0.4 0.1 0.0 0 1 27 1 Beef & Bean Chili 11.1 302 15.4 4.5 0.0 65 94 16 25 Cheeseburger Deluxe Platter 1 each 607 37.2 12.3 3.0 83 620 39 30 Chocolate Chip 1 each/3oz 370 17.0 9.0 0.0 25 280 53 4 Beef and Vegetable Stew 1 cup 773 26.2 8.3 1.8 181 1629 55 78 Chicken Salad 1/2 cup 250 20.0 4.0 -- 55 600 9 10 Chocolate Chip Walnut 1 each/2oz 260 13.0 6.0 0.0 15 170 33 3 Beef Burgundy 1/2 cup 174 8.2 2.4 0.9 44 532 6 18 Chicken Salad Sandwich 1 each 338 22.0 2.9 0.0 29 448 27 11 Cinnamon Roll 2.75" square 223