Salads & Antipasti

Total Page：16

File Type：pdf, Size：1020Kb

Salads & Antipasti Year-round Type Allergens Salad / Cold Starter Ingredients Rice, Olives, Parsley, Tomato, Pickles, Vegan - Rice Salad Bell Peppers, Greens Barley, Mixed Vegan 1a Barley Salad Fresh Vegetables Tofu, Cucumbers, Black Vegan 6a Vegan Tofu Greek Salad Olives, Onion, Tomatoes Pasta, Tomatoes, Tuna, Basil w/Cream, Eggplant, Vegan 1a, 4a Pasta Salad Olives Black Rice & Chickpea Black Rice, Chickpeas, Vegan - Salad Crushed Tomato, Zucchini Couscous w/Bell Peppers, Vegan 1a Tabbouleh Couscous Salad Peas, Cucumber, Mint Quinoa, Mixed Vegan - Quinoa Salad Fresh Vegetables Chickpeas, Mint, Carrots, Vegan - Chickpea & Carrot Hummus Lime Juice Potato, Carrots, Peas, Celery, Mayonnaise, Hard Vegetarian 3a, 9a, 10a Russian Salad Boiled Eggs Cherry Tomatoes, Vegetarian 7a Caprese Salad Mozzarella, Basil Feta, Tomatoes, Olives, Vegetarian 7a Traditional Greek Salad Cucumbers, Oregano Romaine Lettuce, Croutons, Caesar Salad Vegetarian 1a, 3a, 7b Caesar Salad Dressing w/Cheese Potato, Black Olives, Thinly Vegetarian 9a Potato & Black Olive Salad Sliced Celery Salmon, Baby Spinach, Cooked Salmon Salad Pink Sauce (Ketchup, Fish 3a, 4a, 10a w/Pink Sauce Mayonnaise) Fish 4a Salad Nicoise Green Beans, Potatoes, Black Olives, Tuna, Tomatoes Fish 4a Tuna Salad Tuna, Beans, Parsley Roastbeef, Arugula, & Roastbeef, Baby Spinach Meat 3b, 7b Grana Cheese Leaves Bresaola, Baby Spinach Meat - Bresaola & Baby Spinach Leaves Curry Beef & Bell Pepper Curry, Beef, Thinly Sliced Meat - Salad Bell Peppers Turkey, Mayonnaise, Meat 3a, 4a, 10a Turkey w/Tuna Sauce Capers, Cucumbers Ham, Mixed Salad, Meat 7a, Ham & Emmental Cheese Emmental Cheese Sticks Autumn and Winter Type Allergens Salad / Cold Starter Ingredients Stewed Pepper, Eggplant, & Zucchini Bell Peppers, Eggplant, Zucchini, Vegetarian 7a Salad w/Ricotta Tomato Sauce, Ricotta, Basil Vegan 8a, 9a Waldorf Salad Mixed Salad, Walnuts, Apple, Celery Meat - Winter Chicken salad Chicken, Bell Peppers Vienna Links & Meat 10a Sauerkraut Salad Vienna Links, Sauerkraut (Cabbage) Bratwurst, Potato, & Meat 7a Bean Salad Bratwurst, Potato, Beans Spring and Summer Type Allergens Salad / Cold Starter Ingredients Fresh Robiola Cheese Fresh Robiola Cheese, Vegetarian 7a w/Tomato & Basil Tomato, Basil Fennel, Orange Slices, Black Vegan - Fennel & Orange Salad Olives Bread, Olives, Basil, Tomato, Vegan Salad: Tuscan Cucumber, Onion Yellow Bell Vegan 1a Panzanella with basil Pepper Chicken w/Pineapple, Bell Meat - Summer Chicken salad Peppers Prosciutto & Melon Meat - Appetizer Aged Prosciutto, Cantaloup Fresh Smoked Salmon Smoked Salmon, Formentino Fish 4a & Lamb's lettuce Vegetable, Lemon Shrimp, Tomatoes, Parsley, Fish 2a Shrimp Salad Red Onion Octopus, Potato, Olives, Green Fish 14a Octopus Salad Beans, Parsley .

Copy Link

Recommended publications

Salads Vegetarian Meat Seafood
SALADS Ä YOU CAN TAKE HOME OUR DELICIOUS HOMEMADE DIJON VINAIGRETTE: PINT $6.50 INGREDIENTS: DIJON MUSTARD, CORN OIL, RED WINE VINEGAR, SALT AND PEPPER 4VEGETARIAN Ä MIXED GREEN SALAD $6.00 FRENCH GREEN LENTIL SALAD $9.50 TOMATO MOZZARELLA SALAD $10.50 mesclun salad, homemade Dijon vinaigrette French green lentils, shredded carrots, sliced tomatoes, fresh mozzarella, mesclun salad, homemade Dijon vinaigrette basil vinaigrette, balsamic vinegar, RED BEET SALAD $11.00 mesclun salad homemade Dijon vinaigrette diced beets, goat cheese tartine, ÄVEGETARIAN SALAD $10.00 shredded carrots, diced tomato, avocado, tomato, bean sprouts, ÄDETOX SALAD $11.00 shallot and balsamic vinaigrette scallions, artichoke, mesclun salad, kale, tomato, string beans, shredded carrots, homemade Dijon vinaigrette scallion, bell pepper, orange, mesclun salad, BLINIS SALAD $10.50 wheatgrass, homemade apple cider vinaigrette 5 Blinis (mini buckwheat pancake: PORTOBELLO SALAD $11.50 sliced tomato, goat cheese, basil, avocado, asparagus, tomato, VEGGIE CAESAR SALAD $10.00 olive oil) on bed of mesclun salad, portobello mushroom, basil and goat artichoke, corn, sliced tomatoes, homemade Dijon vinaigrette cheese on tartine, mesclun salad, shredded carrots, asparagus, homemade Dijon vinaigrette avocado, croutons, mesclun salad, ROQUEFORT SALAD $12.50 homemade Caesar dressing made Ä SIDE MIXED GREEN SALAD $4.00 Roquefort cheese, diced apple, with anchovies walnuts, mesclun salad, homemade Dijon vinaigrette MEAT CHICKEN CURRY SALAD $12.50 GRILLED CHICKEN SALAD $11.50 CHICKEN
[Show full text]
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
[Show full text]
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!.
[Show full text]
Classic Fare Catering
Classic Fare Catering ABC Catering Services 1 Meeting Wrap Up $35.99 Serve these favorites and success is a wrap! This All-Day package includes the following 4 delights. Available for 15 guests or more. ALL-DAY PACKAGES Includes appropriate condiments. Morning Mini All Day Delicious $40.99 Miniature Muffins 80-120 Cal each Relax. We’ll keep the food coming! These 4 selections will keep your Miniature Danish 140-170 Cal each energy up throughout the day. Available for 15 guests or more. Miniature Scones 110-120 Cal each Includes appropriate condiments. Yogurt Parfait cups 370-400 Cal each Iced Water 0 Cal/8 oz. serving Delicious Dawn Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Assorted Muffins 400-510 Cal each Assorted Scones 430-470 Cal each The Energizer Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz. serving Donut Holes 45-90 Cal each Assorted Juice 110-170 Cal each Ripe Bananas 110 Cal each Bottled Water 0 Cal each Iced Tea 5 Cal/8 oz. serving Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving AM Perk Up It's a Wrap Granola Bars 190 Cal each Includes choice of salad. Assorted Individual Yogurt Cups 50-150 Cal each Chicken Caesar Wrap 540 Cal each Iced Tea 5 Cal/8 oz. serving Pepper Jack Tuna Wrap 590 Cal each Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Cran-Apple Turkey Wrap 650 Cal each Grilled Vegetable Wrap 620 Cal each Power Up Lunch Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz.
[Show full text]
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
[Show full text]
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.
[Show full text]
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 .
[Show full text]
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).
[Show full text]
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.
[Show full text]
5 PICNIC-PERFECT RECIPES 1. Panzanella Cut
5 PICNIC-PERFECT RECIPES 1. Panzanella Cut ciabatta or other good bread into cubes. Chop ripe tomatoes, oil-cured black olives, anchovies, garlic, and capers; combine with red wine vinegar, olive oil, and lots of black pepper. Add the bread, tossing to absorb the dressing. garnish with fresh chopped basil and shaved Parmesan cheese. 2. Black Bean and Mango Salad Rinse and drain a can of black beans (or use a couple cups of homemade beans) and combine with a diced mango, a chopped red bell pepper, two or three chopped scallions, and some minced fresh chile. Drizzle with olive oil, lime juice, salt, and pepper. Toss with fresh chopped mint or cilantro and serve. 3. Rice Noodles with Cilantro Pesto Soak rice vermicelli in boiling water to cover. In a food processor, puree two large handfuls of cilantro, the juice of a lime, a few tablespoons of olive oil, a slice of soft butter, salt, and pepper. Toast a handful of peanuts in a skillet lightly until fragrant and just golden. Drain the noodles and toss with the cilantro pesto; garnish with the toasted nuts. 4. Grilled Lemon-Tarragon Chicken Mix the zest of a lemon with some chopped fresh tarragon (no more than a teaspoon or so; it’s strong). Brush thin chicken breasts with olive oil, smear with the zest and tarragon, and season with salt and pepper. grill the chicken, turning it once, until cooked through. Squeeze more lemon juice over the chicken, then serve, with coarse- grain mustard on the side. 5. Pound Cake with Mascarpone and Marmalade Spread mascarpone on slices of your favorite bakery pound cake and drizzle with warmed marmalade or honey.
[Show full text]
GLUTEN–FRIENDLY DINNER Starters Baked Onion Soup Browned with Swiss
GLUTEN–FRIENDLY DINNER Starters baked onion soup Browned with Swiss. 6.49 Mussels Steamed with basil, white wine and cream. 10.99 blt flatbread Garlic-rubbed gluten-free crust topped with peppered bacon, baby spinach, roasted tomatoes, pesto aioli, mozzarella and Cheddar. 10.99 escargot A classic with our uncommon touch. 8.99 almost escargot Mushroom caps baked in garlic herb butter and browned with Cheddar. 7.99 bacon-wrapped shrimp Skewered, bacon-wrapped jumbo shrimp drizzled with smoky aioli. 10.99 tuna poke lettuce wraps* Sweet soy and Sriracha®-dressed ahi tuna served in Bibb lettuce cups with avocado cucumber salad and toasted sesame seeds. 11.99 Salads uncommon wedge Half a Romaine heart, peppered bacon, red onion, heirloom cherry tomatoes, crumbled bleu cheese and bleu cheese dressing. 7.99 uncommon salad Seasonal greens, house vinaigrette, Gorgonzola and candied pecans. 6.99 caesar salad Romaine, Parmesan and house-made dressing. 6.99 cobb salad Mixed greens, bleu cheese dressing, peppered bacon, heirloom tomatoes, Gorgonzola, hard-boiled egg and avocado. 9.99 steak tip salad* Marinated and grilled steak tips served over mixed greens tossed with bleu cheese dressing. Topped with heirloom tomatoes, Gorgonzola and roasted portabello mushroom. 17.99 sesame tuna salad* Sesame-seared rare ahi tuna served with a salad of mixed greens, kohlrabi, Brussels sprouts, broccoli, kale, carrots, scallions, cucumbers and red peppers. Dressed with a Sriracha® soy dressing and ﬁnished with sweet Thai chili sauce and toasted sesame seeds. 18.49 Add to any salad... Chicken 5. ❙ Steak Tips* 10. ❙ Bacon-Wrapped Shrimp 9. Salmon* 8 ❙ Ahi Tuna* 10.
[Show full text]
Orzo with Lemon, Brie and Toasted Pine Nuts Grilled Panzanella Salad
Orzo with Lemon, Brie and Toasted Pine Nuts Serves: 8 1 pound orzo pasta 1/4 cup extra-virgin olive oil, plus 1 tablespoon, divided 1 tablespoon lemon zest 3 tablespoons lemon juice 1/2 teaspoon minced garlic 1 wheel (10 ounces) Brie cheese, FAMILY FEATURES cut into 1/2-inch cubes hether you’re hosting a small weekend get-together, a large 3/4 cup golden raisins gathering or anything in between, entertaining friends and 1/2 cup toasted pine nuts family will always provide an opportunity to create memories 1/4 cup fresh basil, chiffonade W that last a lifetime. However, no host wants to miss out on salt, to taste the highlights because of an endless to-do list in the kitchen. With the right freshly ground black recipes and refreshments, it’s easy to throw a successful, enjoyable dinner pepper, to taste party for both you and your guests. Prepare pasta according to package One way to take the guesswork out of meal planning is by starting with instructions until al dente. Toss with the wine you’re planning to serve and working backwards. Chardonnay is a 1 tablespoon olive oil to prevent stick - favorite varietal of many wine lovers, and Edna Valley Vineyard has crafted ing and allow to cool. award-winning, food-friendly Chardonnay from California’s central coast In large bowl, toss pasta with for more than 35 years. Featuring bright layers of white peach and apricot remaining olive oil, lemon zest, alongside notes of pineapple and brown spice, this white wine is a sure bet lemon juice, garlic, Brie cubes, to complement a range of dishes and elevate any meal.
[Show full text]