DOCSLIB.ORG

A` La Carte Experience for Two for Two

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A` La Carte Experience for Two for Two | Signature Item GF | Gluten-Free THE COMPLETE FONDUE BIG NIGHT OUT DINNERS A` LA CARTE EXPERIENCE FOR TWO FOR TWO FOR TWO FOR TWO | Signature Item GF | Gluten-Free ATHE four-course COMPLETE experience for two including FONDUE your choice OurBIG most NIGHT extravagant dinners OUT DINNERS A` LA CARTE | Signature Item GF | Gluten-Free EXPERIENCEof cheeseTHE fondue, COMPLETE salad, entrée FOR and chocolate TWO FONDUE fondue. FORare designedBIG TWO NIGHTfor two to share. OUT DINNERS A` LA CARTE EXPERIENCE FOR TWO FOR TWO FOR TWO FOR TWO CHEESE FONDUE SMALL serves up to 2 EACH ADDITIONAL PERSON CHOOSE A CHOOSE A FOR TWO FOR TWO Served with artisan breads and seasonal fruit and veggies ( cal). Gluten-free dippers available upon request. Choose one cheese fondue per cooktop. CHEESEA four-course experience FONDUE for two including your choice CHEESEOur most extravagant FONDUE dinners WISCONSIN CHEDDAR SPINACH ARTICHOKE BACON & JALAPEÑO of cheeseA four-course fondue, salad, experience entrée for and two chocolate including fondue. your choice are designedOur most for extravagant two to share. dinners ( cal per serving) ( cal per serving) ( cal per serving) Chooseof cheese any cheese fondue, from salad, the entrée and chocolate fondue. Chooseare anydesigned cheese for from two the to share. Aged Cheddar, Emmenthaler, Sam Adams Butterkäse, Fontina, Parmesan, Spinach, Gruyère, Raclette, Fontina, White Wine, Bacon, 1 à la carte menu, one per cooktop. à la carte menu, one per cooktop. Boston Lager®, Garlic, Spices Artichoke Hearts, Garlic GF Jalapeño, Shallots, Garlic GF GFCHEESEwith Redbridge beerFONDUE SMALL serves up to 2 EACH ADDITIONAL PERSON CHOOSE A CHOOSE A Served with artisan breads and seasonal fruit andSMALL veggiesQUATTRO ( serves cal).FORMAGGIOGluten-free up to 2 dippersEACH ADDITIONALavailable uponFIESTA request. PERSON Choose one cheese fondue per cooktop. CLASSICCHEESE ALPINE FONDUE ( cal per serving) ( cal per serving) CHEESECHOOSE FONDUE A CHEESECHOOSE FONDUE A (WISCONSIN calServed per serving)with CHEDDAR artisan breads and seasonal fruit Butterkäse,SPINACHand veggies Fontina,ARTICHOKE( cal). FreshGluten-free Mozzarella, dippers availableAgedBACON upon Cheddar, request. & JALAPEÑO Emmenthaler,Choose one cheese Lager fondue Beer, per cooktop. CHEESE FONDUE CHEESE FONDUE Gruyère,( calWISCONSIN per Raclette, serving) Fontina, CHEDDAR White Wine, Garlic, Parmesan,( calSPINACH per White serving) Wine,ARTICHOKE Roasted Garlic, Basil & Housemade( calBACON per serving)Salsa, & JALAPEÑO Jalapeño Choose any cheese from the Choose any cheese from the NutmegAged (Cheddar,GF cal per Emmenthaler, serving) Sam Adams Sun-DriedButterkäse,( calTomato Fontina, per serving) Pestos Parmesan,GF Spinach, GFGruyère,with( Redbridge Raclette, cal per serving) Fontina,beer White Wine, Bacon, 1 à la carteChoose menu, any onecheese per fromcooktop. the à la carteChoose menu, any onecheese per fromcooktop. the BostonAged Lager®, Cheddar, Garlic, Emmenthaler, Spices Sam Adams ArtichokeButterkäse, Hearts, Fontina,Garlic GF Parmesan, Spinach, Jalapeño,Gruyère, Shallots, Raclette, Garlic Fontina,GF White Wine, Bacon, GF with Redbridge beer 1 à la carte menu, one per cooktop. à la carte menu, one per cooktop. CHARCUTERIEBoston Lager®, BOARD Garlic,( Spices cal) . QUATTROGF withoutArtichoke artisanFORMAGGIO Hearts, crackers Garlic GF FIESTAJalapeño, Shallots, Garlic GF Our selectionGF with Redbridgeof premium beer cured meats, artisan crackers and accompaniments. Ask your server about vegan CLASSIC ALPINE ( calQUATTRO per serving) FORMAGGIO (cheese calFIESTA fondue per serving) options. ( calCLASSIC per serving) ALPINE Butterkäse,( cal Fontina, per serving) Fresh Mozzarella, Aged (Cheddar, cal per Emmenthaler, serving) Lager Beer, Gruyère,( Raclette, cal per serving) Fontina, White Wine, Garlic, Parmesan,Butterkäse, White Wine,Fontina, Roasted Fresh Mozzarella,Garlic, Basil & HousemadeAged Cheddar, Salsa, Jalapeño Emmenthaler, Lager Beer, NutmegGruyère,GF Raclette, Fontina, White Wine, Garlic,Sun-DriedParmesan, Tomato White Pestos Wine,GF Roasted Garlic, Basil &GF withHousemade Redbridge Salsa, beer Jalapeño SALADNutmeg GF each Sun-Dried Tomato Pestos GF GF with Redbridge beer CHOOSE TWO SALADS CHOOSE TWO SALADS MELTINGCHARCUTERIE POT HOUSE BOARD ( cal) CAESAR . GF without artisan crackersCALIFORNIA WISCONSIN WEDGE Our selection of premium cured meats, artisan crackers and accompaniments. Ask your server about vegan Choose any two salads from the Choose any two salads from the (-CHARCUTERIE cal) BOARD ( (cal) cal) . GF without artisan crackers( cal) cheese fondue( options. cal) Romaine,Our selectionIceberg, Cheddar, of premium cured meats,Romaine, artisan Parmesan, crackers Croutons, and accompaniments.Mixed Greens, Candied Pecans,Ask yourIceberg server Wedge,about vegan Tomatoes, à la carte menu, one per person. à la carte menu, one per person. Tomatoes, Croutons, Scallions, Caesar Dressing, Parmesan-Dusted Gorgonzola, Tomatoes, cheese Gorgonzola,fondue options. Smoked Bacon Slices, Egg, Choice of Housemade Pine Nuts GF without croutons Housemade Raspberry Walnut Housemade Peppercorn Ranch GF 2 SALADDressing GF without croutons each Vinaigrette GF CHOOSE TWO SALADS CHOOSE TWO SALADS MELTINGSALAD POT HOUSE each CAESAR CALIFORNIA WISCONSIN WEDGE CHOOSE TWO SALADS CHOOSE TWO SALADS (- cal) ( cal) ( cal) ( cal) Choose any two salads from the Choose any two salads from the MELTING POT HOUSE CAESAR CALIFORNIA WISCONSIN WEDGE à la carte menu, one per person. à la carte menu, one per person. ENTRERomaine,( -Iceberg,´ cal)E FONDUECheddar, PRICEDRomaine,( percal)Parmesan, person Croutons, Mixed( Greens, cal) Candied Pecans, Iceberg( Wedge, cal) Tomatoes, CHOOSEChoose any twoTWO salads fromENTRE the ´ES CHOOSEChoose any twoAN salads ENTRE from the´E PremiumTomatoes,Romaine, proteins Croutons, Iceberg, and Scallions,vegetarian Cheddar, items CaesarservedRomaine, withDressing, seasonal Parmesan, Parmesan-Dusted veggies Croutons,(- cal).Gorgonzola,PrepareMixed your Greens, Tomatoes, entrée Candied in a fondue Pecans, cookingGorgonzola, styleIceberg of your Smoked Wedge, choice, Bacon Tomatoes,one per Slices, cooktop. à la carte menu, one per person. à la carte menu, one per person. Egg, Choice of Housemade Pine Nuts GF without croutons Housemade Raspberry Walnut Housemade Peppercorn Ranch GF 2 AND A COOKING STYLE AND A COOKING STYLE THE Tomatoes,CLASSIC Croutons, Scallions, Caesar Dressing,PACIFIC Parmesan-Dusted RIM Gorgonzola, Tomatoes,CREATE YOUR OWNGorgonzola, Smoked Bacon Slices, DressingEgg,GF Choicewithout of croutonsHousemade Pine Nuts GF without croutons VinaigretteHousemadeGF Raspberry Walnut Housemade Peppercorn Ranch GF 2 (- cal) (- cal) Your choice of three of the following: Choose any two entrées below. GarlicDressing Pepper Sirloin*,GF without Shrimp*, croutons Memphis-Style Shrimp*, Teriyaki-Marinated Sirloin*,Vinaigrette GF BIG NIGHT OUT 3 For entrée details, reference the à la carte menu. Dry Rub Pork*, Teriyaki-Marinated Sirloin*, Sesame-Crusted Ahi Tuna*, Honey Orange Duck Herb-Crusted Chicken Breast* (- cal) (- cal per serving) Herb-CrustedENTRE´ ChickenE FONDUE Breast* GF with PRICED perBreast* personGF with substitute for Teriyaki Sirloin All-Natural Chicken Breast*† (- cal) GF CHOOSE TWO ENTRE´ES CHOOSE AN ENTRE´E Premium Filet Mignon*, Teriyaki-Marinated Sirloin*, PremiumsubstitutesENTRE proteins for Teriyaki and´E vegetarian Sirloin FONDUE and items Herb servedChicken PRICED with seasonal per person veggies (- cal). Prepare your entrée in a Honeyfondue Orange cooking Duck style Breast*of your choice,(- onecal) perGF cooktop. PACIFIC RIM THE GARDEN POT Memphis-Style Dry Rub Pork* (- cal) GF ANDCHOOSE A COOKING TWO STYLEENTRE´ES Herb-CrustedANDCHOOSE A COOKING Chicken AN Breast*, ENTRE Shrimp*,STYLE´ EAtlantic Premium proteins and vegetarian items served with seasonal veggies (- cal). Prepare your entrée in a fondue cooking style of your choice, one per cooktop. STEAKTHE CLASSIC LOVERS (PACIFIC- cal) RIM Teriyaki-MarinatedCREATE YOUR OWN Sirloin* (- cal) THEAND GARDEN A COOKING POT STYLE Salmon*,AND Wild A Mushroom COOKING Sacchetti* GFSTYLEwith substitutes (-THE cal)cal) CLASSIC Veggie(-PACIFIC Potstickers*, cal) RIM Vegan Polpettes, Red Onion, GarlicYour choiceCREATE Pepper of Sirloin* three YOUR of( the OWN- following: cal) GF Choose any two entrées below. Garlic Pepper Sirloin*, Shrimp*, Memphis-Style Shrimp*, Teriyaki-Marinated Sirloin*, † forBIG Teriyaki NIGHT Sirloin, Herb OUT Chicken and Sacchetti Premium( Filet- Mignon*, cal) Teriyaki-Marinated Asparagus,(- Zucchini, cal) Mini Sweet Peppers, Wild PremiumYour Filet choice Mignon* of three( of- the cal)following:GF 3 ForLAND entrée details,AND reference SEA the à la carte menu. Dry Rub Pork*, Teriyaki-Marinated Sirloin*, Sesame-Crusted Ahi Tuna*, Honey Orange Duck Herb-Crusted Chicken Breast* (- cal) Choose any two entrées below. (- cal per serving) Sirloin*,Garlic Garlic Pepper Pepper Sirloin*, Sirloin* Shrimp*,GFwith substituteMemphis-StyleMushroomShrimp*, Sacchetti*, Teriyaki-Marinated Artichoke Hearts Sirloin*, Atlantic Salmon* (- cal)† GF BIG NIGHT OUT Herb-Crusted Chicken Breast* GF with Breast* GF with substitute for Teriyaki Sirloin All-Natural Chicken Breast* (- cal) GF 3 For entrée details, reference the à la carte menu. for TeriyakiDry Rub Sirloin Pork*, Teriyaki-Marinated Sirloin*, Sesame-Crusted Ahi Tuna*, Honey Orange DuckSesame-CrustedHerb-Crusted Ahi Chicken Tuna* ( Breast*- cal)(-GF cal) CREATE YOUR OWN + PER PERSON BIGGERPremium(
Load more

Recommended publications
  • From Food Pantry to Table Cookbook
    DRAFT From Food Pantry to Table Cookbook 2014 This From Food Pantry to Table Cookbook was produced by the University of Hawaii’s Cooperative Extension Service’s (UH-CES) Nutrition Education for Wellness Program (NEW) and its Supplemental Nutrition Assistance Program - Education (SNAP-Ed), with funding from United States Department of Agriculture’s Supplemental Nutrition Assistance Program (formerly known as Food Stamps Program). The NEW program would like to especially thank The Giving Tree Food Pantry whose collaborative effort with UH-CES SNAP-Ed over the years, has helped to provide the catalyst for the creating of this cookbook. DRAFT Table of Contents Introduction ……………………………………………………………………. 1 Beverages …………………………………………………………………….. 2 Chocolate Coffee Smoothie …………………………………..… 3 Fruit and Pudding Smoothie …………………………………..… 4 Fruity Iced Tea …………………………………..… 5 Mixed Fruit Smoothie …………………………………..… 6 Pumpkin Eggnog Smoothie …………………………………..… 7 Desserts …………………………………………………………………..… 8 Blueberry Banana Crumble …………………………………….. 9 Dessert Croissants …………………………………...… 10 Fruit and Pudding Cup …………….................................. 11 Fruit Cereal Parfait …………………………………...… 12 Fruit S’mores ……………………………..…….... 13 Homemade Granola Bar with Fruit n’ Yogurt ………………………... 14 Peanut Butter and Apple Sandwich ………………………………...… 15 Pumpkin Pancakes ……………………………….…..… 16 Tangy Fruit Salad ……………….…………….….…... 17 Eggs ………………………………..….… 18 Egg Foo Yung …………………………………...… 19 Vegetable Omelet .………………………….…………. 20 Salads ..……………………………………. 21 Fun Fruit Salad …………………………………...…
    [Show full text]
  • The Salicylate Sensitivity Cookbook ­
    The � Salicylate Sensitivity � Cookbook � The Salicylate Sensitivity Cookbook ­ The � Salicylate Sensitivity � Cookbook � Starting a new restricted diet can be daunting. It is easy to get into a rut and make the same safe meals over and over again. The aim of this cookbook is provide inspiration and ideas to free you from the boredom of eating the same thing over and over. We hope that it serves as a guide and that you will experiment and play with the recipes found in its pages. Health to you and yours. Yo u may distribute this eBo o k freely as lo ng as it is left co mpletely intact, unaltered and delivered via the PDF file. Yo u may republish excerpts fro m this eBo o k as lo ng as they are acco mpanied by an attributio n link back to SalicylateSensitivity.co m. Copyright © 2009 SalicylateSensitivity.com 2 The Salicylate Sensitivity Cookbook ­ Table of Contents Appetizers & Sides 4 Breads 9 Breakfast 12 Soups 16 Salads 24 Sauces, Dressings & Spreads 27 Vegetables 35 Meat & Poultry 40 Seafood 45 Desserts 49 Drinks 53 Copyright © 2009 SalicylateSensitivity.com 3 The Salicylate Sensitivity Cookbook ­ Appetizers & Sides Home Fries with Leeks (low in Salicylates) Ingredients • 2 TBL canola oil • 1 leek, chopped • 4 baked or boil potatoes, cut into cubes • salt to taste Directions Sauté the leek with the oil in a large skillet over moderate heat until the leek is soft. Add the garlic and potatoes and sauté another 10 minutes, being sure to turn the potatoes every few minutes. They are done once the potatoes are crispy and golden.
    [Show full text]
  • Easy Healthy Recipes Made from Food Pantry Staples Nina Moss Girl Scout Gold Award
    Easy healthy recipes made from food pantry staples Nina Moss Girl Scout Gold Award My name is Nina Moss and I am a senior at Ridgefield High School. This cookbook is the result of my Girl Scout Gold Award. The Gold Award is the highest award a Girl Scout can earn, teaching girls about leadership and volunteering through the completion of an 80 hour service project. I have been a Girl Scout in troop 50338 since I was six years old. For my project I created this cookbook filled with easy, healthy recipes that are composed of foods that can be found in a food pantry. I researched, adapted where necessary, and created a list of recipes covering all meals of the day. I met with several dietitians to enhance the health benefits wherever possible. My goal was to create Adapted from: a book that can help people prepare easy and allrecipies.com food.com veganheaven.org healthy meals for their families. Bon appétit! cooks.com detoxinista.com health.com – Nina ~ 1 ~ Nina Moss Girl Scout Gold Award Table of Contents Breakfast Banana Muffins ………………………………………. 5 Oatmeal ……………………………………………... 3-4 Chocolate Oatmeal ……………………………… 4 Peach Oatmeal …………………………………... 3 Peanut Butter and Jelly Oatmeal ……………. 3 Pumpkin Oatmeal ………………………………. 4 Lunch Pumpkin Soup ………………………………………... 7 Tuna and Green Bean Pasta Salad ……………….. 6 Dinner Chicken Jambalaya ………………………………… 12 Chicken Pasta Primavera …………………………... 9 Shepherd’s Pie ………………………………………. 11 Spaghetti and Bean Balls …………………………. 10 Vegetarian Chili ……………………………………… 8 Dessert Cake …………………………………………………... 13 Healthy Box Cake ……………………………... 13 Pineapple Vanilla Cake ………………………. 13 Peanut Butter Rice Krispie Treats ………………..14 Snack Pumpkin Peanut Butter Oatmeal Bars …………. 15 ~ 2 ~ Nina Moss Girl Scout Gold Award Oatmeal Each recipe serves 1 Peach Oatmeal Peach Oatmeal Ingredients: Directions: 1.
    [Show full text]
  • America: the Cookbook
    GABRIELLE LANGHOLTZ AMERICA • A CULINARY ROAD TRIP THROUGH THE 50 STATES • THE COOKBOOK GABRIELLE LANGHOLTZ AMERICA THE COOKBOOK MAP OF THE UNITED STATES 6 LEGEND 9 INTRODUCTION 11 RECIPES 15 GUEST 497 FROM CONTRIBUTIONS: 50 STATES ESSAYS & RECIPES BY STATE STARTERS 17 MAIN COURSES 123 SIDE DISHES 231 DESSERTS 279 BREAKFAST 391 BAKERY 411 PANTRY 455 DRINKS 483 INDEX 712 WA ME MT ND MN VT NH OR WI MA NY RI ID SD CT MI WY PA IA NJ NE MD OH DE IL IN NV WV UT VA CO KS MO KY CA NC TN OK SC AZ AR NM GA AL MS TX LA FL AK HI 8 9 50 STATES BY REGION LEGEND NORTHEAST MID-ATLANTIC SOUTH REGIONS NORTHEAST NE MID-ATLANTIC MA CONNECTICUT - CT DELAWARE - DE ALABAMA - AL SOUTH S SOUTHWEST SW MAINE - ME MARYLAND - MD ARKANSAS - AR MASSACHUSETTS - MA NEW JERSEY - NJ FLORIDA - FL NEW HAMPSHIRE - NH PENNSYLVANIA - PA GEORGIA - GA WEST W MIDWEST MW NEW YORK - NY KENTUCKY - KY RHODE ISLAND - RI LOUISIANA - LA VERMONT - VT MISSISSIPPI - MS NORTH CAROLINA - NC STATES NY SOUTH CAROLINA - SC TENNESSEE - TN VIRGINIA - VA DF WEST VIRGINIA - WV DAIRY-FREE GLUTEN-FREE GF SOUTHWEST WEST MIDWEST ONE-POT 1 ARIZONA - AZ ALASKA - AK ILLINOIS - IL VEGAN NEW MEXICO - NM CALIFORNIA - CA INDIANA - IN OKLAHOMA - OK COLORADO - CO IOWA - IA TEXAS - TX HAWAII - HI KANSAS - KS VEG UTAH - UT IDAHO - ID MICHIGAN - MI VEGETARIAN MONTANA - MT MINNESOTA - MN NEVADA - NV MISSOURI - MO OREGON - OR NEBRASKA - NE LESS THAN 30 MINUTES 30 WASHINGTON - WA NORTH DAKOTA - ND WYOMING - WY OHIO - OH SOUTH DAKOTA - SD 5 WISCONSIN - WI LESS THAN 5 INGREDIENTS 10 11 STARTERS COBB SALAD CA PREPARATION TIME: 15 MINUTES Spread the lettuce on a large serving platter.
    [Show full text]
  • Deliciously Healthy Dinners
    keep the beat™ recipes deliciously healthy dinners keep the beat™ recipes deliciously healthy dinners October 2009 NIH Publication No. 10-2921 ™ Keep the Beat is a trademark of the U.S. Department of Health and Human Services contents from the NHLBI director ............................................. v acknowledgments .................................................... vi introduction .............................................................vii main dishes ...............................................................1 beef .................................................................................3 cocoa-spiced beef tenderloin with pineapple salsa ....................... 5 greek-style flank steak with tangy yogurt sauce ........................... 6 stir-fried orange beef................................................................... 7 mediterranean kabobs ................................................................ 9 beef steak with carrots and mint ............................................... 10 broiled sirloin with spicy mustard and apple chutney ................. 11 beef steak with light tomato mushroom sauce ........................... 12 japanese-style beef and noodle soup ......................................... 14 quick beef casserole .................................................................. 16 poultry ...........................................................................17 moroccan chicken stew with couscous ....................................... 18 thai-style chicken curry .............................................................
    [Show full text]
  • I Hope My Vegan Holiday Recipes Can Be of Benefit in Preparing Your Holiday Meals
    Tis’ the season to eat and be merry…compassionately! I hope my vegan holiday recipes can be of benefit in preparing your holiday meals. The Succulent Roast Turky, Country Garden Ham and Prime Cut Roast Beaf are from my new cookbook “Seitan and Beyond”, and are the result of many years of experimentation with 100% plant-based ingredients in order to create satisfying and nostalgic flavors, textures and aromas. Several of my new and favorite holiday recipes have also been included. Happy holidays and happy compassionate cooking! …Chef Skye Copyright © 2015 by Skye Michael Conroy All rights reserved. This digital book may be printed for sole and private use by the purchaser only. No part of this book may be duplicated and publicly distributed in any form without written permission from the author. Written, photographed and published by Skye Michael Conroy Email: [email protected] Website: http://thegentlechef.com 1 Holiday Recipes Apple, Walnut and Beet Salad with Citrus Miso Vinaigrette 5 Mushroom Barley Soup 7 Spicy Chipotle Pumpkin Soup with Toasted Pepitas 9 Succulent Roast Turk’y with Amber Waves of Gravy 11 Sage Dressing with Mushrooms and Water Chestnuts 17 Country Garden Ham 18 Medallions of Roast Porq with Peppercorn Herb Gravy 21 Prime Cut Roast Beaf with Quick Pan Gravy 25 2 Yorkies (Yorkshire Pudding) 29 Potatoes Dauphinoise 31 Savory Oven-Roasted Sweet Potatoes 33 Roasted Acorn Squash with Cumin-Scented Couscous Stuffing 34 Green Beans with Sweet Onion and Savory, Sweet and Smoky Almonds 36 Creamed Peas and Pearl Onions 38 Whipped Potato and Parsnip Gratin 39 Charred Brussels Sprouts Slaw with Shallots and Toasted Pine Nuts 41 Butter Browned Brussels Sprouts with Cauliflower Cashew Cream 43 3 Classic Pumpkin Pie 44 Eggless Egg Custard Pie 46 Whole Grain Bread Pudding with Drunken Raisins and Salted Caramel Sauce 48 Classic ‘Nog 50 Pumpkin ‘Nog 51 4 Apple, Walnut and Beet Salad with Citrus Miso Vinaigrette A seasonal combination of earthy beets, fresh sweet apple, crunchy walnuts and peppery arugula.
    [Show full text]
  • Family Dinner Cookbook
    the kids cook monday family dinner cookbook 12 QUICK & DELICIOUS RECIPES TO START YOUR WEEK “What’s for dinner tonight, mom/dad?” If this is the question you’re faced with night Here’s why: after night, this is the e-cookbook for you. • When children are exposed to cooking fresh foods from a young age, they are more likely to make healthy dietary choices later in life. • Cooking provides children with an outlet for the reading and math skills they’ve learned in school and a strong sense of accomplishment for having contributed to their family’s nourishment. The Kids Cook Monday Family Dinner E-Cookbook features 12 healthy recipes perfect for family • Children who engage in regular family dinners perform better academically and are less likely to meals. Each recipe has been selected for its simple ingredient list and total cook time of an hour try drugs. Moreover, regular family meals help increase a family’s sense of togetherness and or less to help you get dinner on the table on busy weeknights. are even associated with healthier body weights for parents and children alike. • Research shows that Monday is the day people are most open to introducing new healthy Family meals are also a great opportunity to teach kids about cooking. To help you get into the habits. So by committing to family dinners at least once a week, on Mondays, you’re providing healthy habit of cooking with your kids, each recipe also includes: your family with a healthy dinnertime experience that they’ll look forward to for years to come.
    [Show full text]
  • Low-Iodine Cookbook by Thyca: Thyroid Cancer Survivors Association
    Handy One-Page LID Summary—Tear-Out Copy For the detailed Free Low-Iodine Cookbook with hundreds of delicious recipes, visit www.thyca.org. Key Points This is a Low-Iodine Diet (“LID”), not a “No-Iodine Diet” or an “Iodine-Free Diet.” The American Thyroid Association suggests a goal of under 50 micrograms (mcg) of iodine per day. The diet is for a short time period, usually for the 2 weeks (14 days) before a radioactive iodine scan or treatment and 1-3 days after the scan or treatment. Avoid foods and beverages that are high in iodine (>20 mcg/serving). Eat any foods and beverages low in iodine (< 5 mcg/serving). Limit the quantity of foods moderate in iodine (5-20 mcg/serving). Foods to AVOID Foods to ENJOY • Iodized salt, sea salt, and any foods containing iodized • Fruit, fresh, frozen, or jarred, salt-free and without red salt or sea salt food dye; canned in limited quantities; fruit juices • Seafood and sea products (fish, shellfish, seaweed, • Vegetables: ideally raw or frozen without salt, except seaweed tablets, calcium carbonate from oyster shells, soybeans carrageenan, agar-agar, alginate, arame, dulse, • Beans: unsalted canned, or cooked from the dry state furikake, hiziki, kelp, kombu, nori, wakame, and other • Unsalted nuts and unsalted nut butters sea-based foods or ingredients) • Egg whites • Dairy products of any kind (milk, cheese, yogurt, • Fresh meats (uncured; no added salt or brine butter, ice cream, lactose, whey, casein, etc.) solutions) up to 6 ounces a day • Egg yolks, whole eggs, or foods containing them •
    [Show full text]
  • WCA Cookbook | 1
    WCA Cookbook | 1 WCA = Health and Wellness Westmoreland Community Action has always been a leader in Westmoreland County in so many ways over the years. Whether it is our terrific programming or building our social enterprises, WCA is always out front. WCA now wants to lead in a different area and in a different way. WCA wants to be the leader as an organization through health and wellness and we want all of you to be a part of our mission. We as an agency would like to eat healthier and exercise more while promoting healthier lifestyles and leading by example. This cookbook is one way to eat healthier and enjoy good tasting food. We also want to develop agency exercise groups and get back to having a 5k run/walk. We promote this attitude through Head Start and now we want to expand our horizon. We at WCA want you to be a part of leading by example. Please volunteer to lead a walking group, organize soup and salad bars, or even write up a special recipe for our staff and families. Thank you for your support. Here’s to your health! Tay WCA Cookbook | 2 Table of Contents A Guide to Ingredient Substitutions 4 Main Courses 8 Dessert 31 WCA Cookbook | 3 Before plunging ahead with a recipe, look it over and think about what you can change to turn it into a healthy recipe. Make notes of any alterations, so you can refer to them the next time you prepare the recipe. You may have to make the recipe a few times before you get the results you want, but that is OK! Once you find the right combination of ingredients—for the desired taste, consistency and nutrients—is well worth the trouble.
    [Show full text]
  • International Cookbook for Quinoa: Tradition and Innovation
    International Cookbook for Quinoa: Tradition and innovation Project management: Salomón Salcedo and Tania Santivañez. Coordination and editing: José Luis Reyes and Melisa Aytekin. Design: Mariana Young. Photography: Claudio Guzmán. Recipe photographs: Jonathan Astorga. Food presentation for photographs: Aramark team. Nutrition advisors: María José Coloma, Ryan Gorczycki and Shelly Johnston. Collaborators: Daniela Marín and Byron Jara. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108057-3 (print) E-ISBN 978-92-5-108058-0 (PDF) © FAO, 2014 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way.
    [Show full text]
  • Foodshift Cookbook Recipes for an Ethical Food System
    The FoodShift Cookbook Recipes for an ethical food system Suzy Medios Introduction by with Jen Franco Audrey Mei Yi Brown Illustrated by Colin Choy Kimzey As the Food Shift team tastes on a regular basis at our lunchtime family meal, recovered food can make for delicious eats. To us, this is what it means The United States is home to realize the full potential of recovered produce. Food Shift is committed to the best and highest use of the food we receive because quality produce like this doesn’t belong in the landfill, or even a compost pile, when so many in our to a senseless paradox. communities can benefit from a nourishing (and delicious) plant-based meal. You can join our work and taste the benefits for yourself by giving the 40% of all food produced in the United States is wasted; meanwhile, 50 recipes and food recovery tips in this book a whirl. Together, we can make a million Americans are food insecure. At Food Shift, we get to see that a dent in the food waste problem, because household food waste makes up a different model is possible on a daily basis. significant portion of overall food waste. Our social enterprise kitchen rescues food otherwise wasted and leads a In this cookbook you can expect advice on what you can do at home to culinary education program for members of our community with barriers trim your own food waste footprint, and how to make the most of your to employment. Culinary apprentices gain work experience transforming produce.
    [Show full text]
  • Selfcookingcenter® Cookbook
    SelfCookingCenter® Cookbook Dear customers, Congratulations on purchasing your new RATIONAL. Your new SelfCookingCenter® is the perfect addition to your kitchen. Benefiting our customers is our number-one priority, which is why we’ve put together a cookbook containing a wide variety of recipes to help you get the most out of your new RATIONAL. Our tips and recipes will show you a few of the countless options your new RATIONAL kitchen assistant has to offer. This cookbook represents a selection of elegant base recipes put together by our master chefs. You can prepare them as written quickly and easily in your SelfCookingCenter®, or perhaps let them inspire you to menu creations of your own. The recipes include plenty of helpful tips, and use a wide range of products and preparation methods to help you get to know your SelfCookingCenter® functions and areas of application quickly. Are you interested in discovering more national and international recipes? Would you like to exchange tips with thousands of other RATIONAL customers, or find out about the more than 1,000 chefs working for RATIONAL worldwide? Check out Club RATIONAL, our online platform for professional cooks. Club RATIONAL offers interesting information and plenty of inspiration for your kitchen—whether it be recipes, expert advice or video instructions on how to use our appliances. Log in at www.club- rational.com. We hope you enjoy your new SelfCookingCenter®, and we look forward to staying in contact with you. Your RATIONAL master chef 02 05 Roasted Duck (overnight) 39 Pork
    [Show full text]