Cooking Light 2008 Annual Recipe Index
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FMNP Recipe Collection
We hope that you enjoy our 2021 collection of recipes that highlight produce grown in New York State! Copyright 2021 Cornell University Division of Nutritional Sciences. Cornell Cooperative Extension in New York State is offers equal program and employment opportunities. Welcome! Browse our recipe index to find recipes listed by produce item! Or look through our recipe pages to find recipes listed alphabetically by whatever produce item is the star of the recipe! This collection of recipes was developed by Cornell University and Cornell Cooperative Extension for the Farmers’ Market Nutrition Program in New York State. What is Farmers’ Market Nutrition Program (FMNP)? If you are enrolled in WIC, or if you are a low-income senior (60 years or older), you may be eligible for FMNP! Eligible New Yorkers receive several $4 checks to buy fresh fruits and vegetables at participating farmers' markets and farm stands. For WIC questions, visit https://health.ny.gov/prevention/nutrition/wic/ or call the Growing Up Healthy Hotline at 1-800-522-5006. Seniors interested in FMNP should contact their local Office for the Aging at https://aging.ny.gov/ or call the New York State Senior Hotline at 1-800-342-9871. To learn more about FMNP, find healthy eating resources, find a farmers’ market new you, and access an online version of this recipe collection, please visit https://www.human.cornell.edu/dns/fmnp or use your smartphone to scan the code below with your smart device! i Recipe Index Apples Asparagus, continued Homemade applesauce ................................2 Asparagus and radish salad .......................... 8 Chunky applesauce ......................................2 Grilled veggies .......................................... -
Summer Camp 2021
Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes -
Panzanella Salad
Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!. -
Prep Ared F Ood S Ca T Al Og
PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available. -
International Buffet Menu~1
INTERNATIONAL BUFFET MENU~1 APPETIZER & SALADS SCALLOPS WITH MELON & PASSION FRUIT PANZANELLA OF TOMATO, MOZZARELLA & CRUNCHY BREAD PRESENTATION OF SEAFOOD ON ICE, TOBIKO MAYONNAISE & MIGNONETTE DRESSING BULGUR WITH TOMATOES SALAD & NUTS MOROCCAN LAMB WITH PARSLEY ON COUS COUS SALAD ANTIPASTI SUN DRIED TOMATOES, MARINATED BELL PEPPERS & ZUCCHINI BAVARIAN POTATO SALAD WITH CRISPY BEEF BACONS ASSORTED FIELD GREENS & SALAD DRESSINGS RED BELL PEPPER VINAIGRETTE, BALSAMIC DRESSING, THOUSAND ISLAND & ASIAN DRESSING CONDIMENTS BLACK SESAME GRISSINI & CHILLI CHEESE STRAWS WITH TUNA & CAPER DIP SOURDOUGH BREAD CROUTONS, PARMESAN PETALS & CORNICHONS SOUP COUNTRY VEGETABLE & SEAFOOD SOUP WITH PESTO & CHEESE SELECTION OF FRESHLY BAKED BREAD ROLLS & BUTTER HOT SAVORIES HONEY MUSTARD CHICKEN WITH WINTER VEGETABLES SEARED SNAPPER FILLETS, TOMATO CONFIT & TRUFFLE CREAM SAUCE LAMB WITH KASHMIRI RED CHILIES OVEN ROAST PEPPERS, CRUSTED BEEF, & VEGETABLE RATATOUILLE STIR FRIED LONG BEANS WITH TOFU MALAY STYLE FRIED WANTON NOODLES HONG KONG STYLE BLACK OLIVE FRIED RICE WITH SILVER ANCHOVIES DESSERT BAKED CHOCOLATE TART, LEMON & BASIL MOUSSE CAKE, FRESH MANGO TARTLET CHOCOLATE MOUSSE WITH SESAME CROUSTILLANT & VANILLA CREAM BRULÉE PRALINE CHEESE CAKE, TIRAMISU, CHERRY CLAFOUTI, SOYA BEAN JUICE WITH DUMPLINGS, PENGAT PISANG, ASSORTED MALAY KUIHS, SELECTION OF SLICED FRESH FRUIT FRESHLY BREWED COFFEE OR TEA INTERNATIONAL BUFFET MENU~2 APPETIZER & SALADS SALAD NICOISE, ROJAK MELAKA, ACAR MIXED BEAN SALAD WITH SEMI DRIED TOMATO BEEF PASTRAMI, ASPARAGUS & CRISPY -
2020 May Home Delivered Meals Menu
2020 May Home Delivered Meals Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 Multigrain Cheerios, Milk (2) Orange Juice ___Low Fat Yogurt ___ Cranberry Basil Chicken Salad Quinoa Salad WW Dinner Roll w/Promise ___Ambrosia ___ Stuffed Pepper Brown Rice Spinach WW Dinner Roll w/Promise Pineapple Chunks 4 **5** 6 7 **8** Hardboiled Eggs (2), Milk (2) “Cinco de Mayo” Multigrain Cheerios, Milk (2) Bran Muffin, Milk (2) “Mother’s Day Celebration” Orange Juice, Cottage Cheese, Milk (2) Orange-Pineapple Juice, String Cheese Orange Juice Oatmeal, Milk (2) ___WW Bread w/Promise & SF Jelly Fruit Cocktail ___WW Bread w/Promise & SF Jelly ___ ___Low Fat Yogurt ___ _WW Bread w/Peanut Butter & SF Jelly_ Tuscan Tuna and White Bean Salad ___Mini Muffin ___ Veggie Egg Salad Mexican Chicken Bowl Butternut Squash Pasta Zucchini & Tomato Salad Beef Hamburger on WW Bun Couscous w/Parmesan & Pea Salad w/Chicken Strips, Rice, Corn, and Beans w/Chicken Strips WW Dinner Roll w/Promise w/ Mayo & Mustard WW Dinner Roll w/Promise Tortilla Strips & Salsa California Salad ___SF Fruited Gelatin ___ Coleslaw Salad ___Fresh Apple ___ ___SF Custard___ Orange Juice Grilled Chicken Breast ___Mandarin Oranges ___ Chicken Breast w/ Florentine Sauce Beef Goulash ___SF Cookies ___ w/ Lemongrass Sauce Cheese Enchiladas Wild Rice Mashed Potatoes w/Promise Chicken Cordon Bleu Brown Rice Spanish Rice Broccoli Spinach Rice Pilaf Oriental Vegetable Blend Mexican Corn WW Dinner Roll w/Promise Ambrosia Chef’s Cut Vegetables WW Dinner Roll w/Promise SF Custard Fruit Mix WW Roll w/Promise -
Jw Marriott Parq Vancouver
EVENT MENU JW MARRIOTT PARQ VANCOUVER 39 Smithe Street, Vancouver V6B 0R3 Canada +1 604-676-0888 TABLE OF CONTENTS EVENTS BY JW MEETINGS IMAGINED p. 3 PLATED BREAKFAST p. 4 JW Marriott sets the stage for BREAKFAST BUFFET p. 5-9 exceptional events, leading with our BREAKFAST ENHANCEMENTS p. 10 culinary expertise. Our team brings the SWEET AND SAVOURY BREAKS p. 11-13 art of food to life through demonstrations and storytelling, A LA CARTE COFFEE BREAK p. 14 infusing our menus with local flavor and PLATED LUNCH p. 15-17 personality. Every JW event is BUFFET LUNCH p. 18-23 thoughtfully designed to enhance the BOXED LUNCH p. 24 planner and attendee experience, showcasing our culinary talent with live RECEPTION p. 25-26 cooking and interactive moments PLATED DINNER p. 27-31 throughout the meeting experience. We BUFFET DINNER p. 32-36 are proud to offer fresh and crafted BUFFET DINNER ENHANCEMENTS p. 37-38 culinary creations that are unique and memorable. CUSTOM DINNER PACKAGE p. 39-45 BEVERAGE MENU p. 46-47 WINE LIST & BAR PACKAGES p. 48-49 EVENT SERVICES p. 50 GENERAL INFORMATION p. 51-52 2 MEETINGS IMAGINED EVERY MEETING HAS A PURPOSE. FIND YOURS TO CREATE A MORE IMPACTFUL AND INSPIRED MEETING. When the objective is to commemorate a milestone or accomplishment. CELEBRATE Showcase exceptional food and wine pairings that encourage your guests to indulge and leave them with lasting memories of the event. When the objective is to engage in a meaningful dialogue to reach a decision. DECIDE Select simple and light options that place focus on the discussion and do not distract. -
THE LARDER SALADS MENU Salads Are Based Upon Serving 20 Guests – Feel Free to Contact for Suggested Amounts V = Vegan, G/F = Gluten Free Our Selection
THE LARDER SALADS MENU Salads are based upon serving 20 guests – feel free to contact for suggested amounts V = vegan, g/f = Gluten free Our Selection Mixed garden salad with balsamic dressing – v, g/f Char-grilled vegetable with pesto vinaigrette – g/f Roma tomato with roasted Spanish onion & crushed olives – v, g/f Hot & sour hokkien noodle, bean sprouts, mint & coriander salad – v, g/f Classic ceasar salad with crunchy croutons, crisp bacon & shaved parmesan Cannelini beans with roasted peppers, rocket & basil – v, g/f Cocktail potatoes with mustard & chives – g/f Green beans with char-grilled capsicums & crumbled fetta – g/f Vine ripened tomato with boconcini, rocket & pesto - g/f Pasta salad with lentils, semi dry tomatoes, pesto & beans Asian shredded vegetable with glass noodles, sesame & coriander – v, g/f Couscous with roasted pumpkin, peppers, zucchini & mint - v Roasted chat potatoes with garlic & herb aioli – g/f Home style slaw of shredded red & white cabbage, carrot, toasted pecans, sour cream dressing – g/f Baby spinach with marinated mushrooms, beetroot, red onion & pea sprouts – v, g/f Green papaya salad with mint, coriander & roasted peanuts – v, g/f Greek style with tomato, cucumber, beans, olives, fetta & roasted Spanish onion – g/f Quinoa with beetroot, roasted sweet potato, shredded basil & cumin scented yoghurt – g/f Panzanella salad with vine ripened tomatoes, capsicums, cucumber, red onions, sourdough croutons & torn basil – v Mediterranean chick pea and roasted vegetable salad with baby spinach, semi dry tomatoes and mint – v, g/f $73.50- per bowl . -
DNKHL Buffetten MEI 2019
Mediterraan buffet 29,50 p.p. Gegrilde bloemkool met citroen Linzensalade met tomatenchutney Wortelsalade met oranjebloesemwater Fattoush – Libanese tomatensalade Ingelegde komkommer en radijs Baba Ganoush Tabouleh met olijven en sinaasappel Uit onderstaande vijf gerechten maakt u een keuze van drie: Makreel van de grill Kabeljauw in filodeeg met sesam Kikkererwten met geroosterde groenten en feta Lamsstoof met sinaasappel en kaneel Geroosterde kip met gerookte paprika Nagerecht: Amandel-sinaasappeltaart Buffetten – De Nieuwe KHL – mei 2019 1 Frans buffet 29,50 p.p. Gerookte eendenborst met lil gem, vijgen en walnotendressing Salade van witlof, roquefort en jambon de Paris Quiche Lorraine – Hartige taart met spek en ei Kipfricassee met rode wijnazijn en dragon Bouillabaisse met en van zeeduivel en mosselen Rosevalaardappels uit de oven met persilade Provençaalse ratatouille Nagerecht: Tarte tatin met vanille-ijs Buffetten – De Nieuwe KHL – mei 2019 2 Spaans buffet 29,50 p.p. Tortilla met peterselie en rode ui Paella met chorizo en mosselen Gambas al ajillo Gehaktballetjes in tomatensaus Inktvis met rivierkreeft, citroen en piment d’espelette Salade van groene asperges, zwarte olijven en manchego Geroosterde artisjokharten met salsa verde Patatas bravas Nagerecht: Bizcochos borrachos (luchtige cake met rum) Buffetten – De Nieuwe KHL – mei 2019 3 Italiaans buffet 29,50 p.p. Primi Fregolasalade (Sardijnse pastasoort) met groente uit het seizoen Gestoofde octopus in rode wijn en sinaasappel Gezouten ricotta met aubergine en amandel Polpettini - gehaktballetjes in tomatensaus Dorade van de grill Frittata - met spinazie en Parmezaan Courgettesalade met basilicum en pecorino Caponata – Siciliaanse zoetzure groente Panzanella – Toscaanse broodsalade Aardappels uit de oven met rozemarijn Nagerecht: Semi-freddo van citroen Een Italiaanse naam voor parfait (stilstaand ijs). -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! -
Fattoush Salad with Crispy Chickpeas, Za’Atar-Spiced Pita, and Feta Cheese
8 OCT 2016 Fattoush Salad with Crispy Chickpeas, Za’atar-Spiced Pita, and Feta Cheese Fattoush is a Middle Eastern version of the Italian panzanella, Prep: 15 min level 1 a hearty “salad” bulked up with equal parts bread and veggies. Total: 35 min In this recipe, toasted pita meets crisp cucumbers meets tangy nut veggie feta meets a fragrant garlic oil. The result? A salad with major free flavor. Black Persian Grape Shallot Garlic Parsley Olives Cucumbers Tomatoes Chickpeas Whole Wheat Cumin White Wine Za’atar Feta Pitas Vinegar Cheese Ingredients 2 People 4 People *Not Included Black Olives 1 oz 2 oz Allergens Persian Cucumbers 2 3 1) Wheat Grape Tomatoes 4 oz 8 oz 2) Soy Shallot 1 1 3) Milk Garlic 1 Clove 2 Cloves Parsley 1/4 oz 1/4 oz Chickpeas 1 Box 2 Boxes Whole Wheat Pitas 1) 2) 2 4 Cumin 1 t 2 t White Wine Vinegar 2 T 4 T Tools Za’atar 1 t 2 t Strainer, Baking sheet, 3) Feta Cheese 1/2 Cup 1 Cup Small pan, Whisk, Olive Oil* 3 T 6 T Large bowl Nutrition 2 person Calories: 817 cal | Fat: 35 g | Sat. Fat: 7 g | Protein: 30 g | Carbs: 90 g | Sugar: 8 g | Sodium: 914 mg | Fiber: 21 g Nutrition 4 person Calories: 800 cal | Fat: 35 g | Sat. Fat: 7 g | Protein: 29 g | Carbs: 86 g | Sugar: 6 g | Sodium: 910 mg | Fiber: 20 g 1 1 Prep: Wash and dry all produce. Preheat oven to 425 degrees. Thinly slice olives. -
Hot Menu March
March 2021 to May 2021 Please Note - Menu is subject to change without notice due to availability and storage space Hot Meal Plan MOW provides 1 serving of Beverage Mix and Milk daily 415-920-1111 | MOWSF.ORG MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Feb. 22, Mar. 29, May 3 Feb. 23, Mar. 30, May 4 Feb. 24, Mar. 31, May 5 Feb. 25, Apr. 1, May 6 Feb. 26, Apr. 2, May 7 Feb. 27, Apr. 3, May 8 Feb. 28, Apr. 4, May 9 Southwest Chili Thai Diced Chicken Curry Breaded Fish Sticks with Diced Pork with Red Mole Salisbury Steak with Onion Diced Chicken with Savory Turkey with Egg Brown Rice Jasmine Rice Tartar Sauce Sauce & Marsala Sauce Noodles Broccoli Stir Fry Vegetables Confetti Couscous Sweet Potatoes Mushroom Gravy Curried Lentils Italian Vegetables Corn Muffin - Margarine Whole Kernel Corn Capri Vegetables Squash Medley Mashed Potatoes Mixed Vegetables Fresh Fruit Fresh Fruit Fresh Fruit Green Peas Fresh Fruit Carrots & Cauliflower Fresh Fruit Fresh Fruit Fresh Fruit Hard Cooked Eggs Greek Yogurt Peanut Butter & Jelly Cottage Cheese Hummus Whole Wheat Bread Oatmeal Whole Wheat Bread Sliced Turkey & Cheese Muffin – Margarine Tuna Salad Pita Bread Mayonnaise Muffin - Margarine Herbed Potato Salad Whole Wheat Bread Broccoli Edamame Salad Whole Wheat Bread Confetti Corn Salad Carrot Raisin Salad Lima Bean Salad Crackers* - Margarine Mustard & Mayonnaise Crackers* - Margarine Garbanzo Salad Fruit Cup Pudding** Fruit Cup Fruit Cup Winter Mix Salad Fruit Cup Fruit Cup Crackers* - Margarine Fruit Juice Fruit Cup Fruit Cup Mar. 1, Apr. 5, May 10 Mar. 2, Apr. 6, May 11 Mar.