These Items Are Available Everyday at Geronimo's. Assorted Bagels Bacon

Total Page:16

File Type:pdf, Size:1020Kb

These Items Are Available Everyday at Geronimo's. Assorted Bagels Bacon WEEKLY MENU FOR: Monday, October 13 through Sunday, October 19, 2014 9 Different Food Stations are available at Geronimo's Everyday DAILY ITEMS: These items are available everyday at Geronimo's. SPECIALTY ITEMS: These items are offered at some of the Geronimo's food stations. Special items are available everyday but these items change weekly so be sure to check our menu for the latest weekly specials. This website menu is updated every Monday morning by 8am. SUNDAY HOURS OF MONDAY THRU THURSDAY FRIDAY SATURDAY 8am - OPERATION: 7am - Midnight 7am - 8:30pm 8am - 9pm Midnight FLAKES: Breakfast served all day DAILY ITEMS: These items are available everyday at Geronimo's. Assorted Bagels Bacon CEREAL: Cinnamon Raisin Bread Sausage Gluten Free Rice Chex Whole Wheat Turkey Sausage Total Raisin Bran Classic White Cream Cheese Lucky Charms Assorted Muffins and Danish Breakfast Potatoes Cinnamon Toast Crunch Assorted Donuts Peanut Butter and Jelly Coco Puffs Scrambled eggs Vanilla and Chocolate Soy Milk Nature Valley Granola Egg sandwiches Whole and Non-Fat Milk French Toast Orange Juice Pancakes Passion-Guava Juice TIP: Round out your breakfast by Oatmeal Apple Juice making a trip to the salad bar for Cranberry Juice fresh, seasonal fruit and hard boiled eggs! GREENS: Salad Bar served all day DAILY ITEMS: These items are available everyday at Geronimo's. TIP: Other Lettuce Spring Mix Jicama Kidney Beans condiments are Fresh Seasonal Fruit Salad Red Onion Mandarin Oranges available at the Broccoli Hard Boiled Eggs Dried Cranberries Checkers counter! Bell Peppers Shredded Cheese Pasta Salad Cucumbers Croutons Celery Sticks Black Olives Dressings: Ranch, Italian, Caesar, Olive Oil and Carrot Sticks Balsamic Vinegar PIZZAZZ PASTA: Pasta meals served starting at 11am - 2pm for lunch, 4:30pm - 9pm for dinner. DAILY ITEMS: These items are available everyday at Geronimo's. Pasta Marinara Pasta Primavera TIP: Add more steamed veggies to your Spaghetti Bolognese pasta meal from the Matador Entrée station and go easy on the cheese! PIZZAZZ PIZZA: Pizza served starting at 11am, delivery available after 5pm DAILY ITEMS: These items are available everyday at Geronimo's. TIP: Did you know Geronimo's Cheese Sausage and Onions Veggie delivers pizza to your dorm? Pepperoni Hawaiian BBQ Chicken Meatball Canadian Bacon GRILL: Grilled sandwiches served after 11am until closing. DAILY ITEMS: These items are available everyday at Geronimo's. TIP: add some unique salad Hamburgers Turkey Burgers Salmon Burger bar items to your burger, Grilled Chicken Veggie Burgers Cheese Quesadilla such as cilantro and Grilled Cheese Sandwiches cucumbers! Whole Wheat Buns MATADOR ENTREES: Hot meals served all day. These menu items change weekly! SPECIALTY ITEMS: Available this week…each week changes, so be sure to check back every Monday morning. Monday, October 13, 2014 LUNCH DINNER Coconut Tilapia Lemon Pepper Tilapia Honey Mustard Chicken Tomato Beef Mongolian Beef Sesame Ginger Chicken Falafel Creamy Polenta Vegetable Mashed Potatoes Penne with Alfredo Sauce Steamed Vegetables Chicken Tequila Pasta Sauce Jasmine Rice Brown Rice Tomato Pesto Pasta Steamed Rice Chicken Alfredo Steamed Vegetable Roasted Red Potato continued Tuesday, October 14, 2014 LUNCH DINNER Orange Glazed White Fish Tilapia Crusted Parmesan Chicken Cordon Bleu Moroccan Spiced Beef Slow Braised Asian Short Ribs Orange Chicken Grilled Tofu Vegetable Pasta Primavera Rosemary Potato Coconut Noodles Grilled Vegetables Brown Rice Brown Rice Steamed Rice Mac & Cheese Grilled Vegetable Tomato Burst Eggplant Parmesan Mashed Potato Wednesday, October 15, 2014 LUNCH- English DINNER- Thai Pub Style Cod Tom Yum Baked Salmon Sauce Chicken Sheppard’s Pie Beef Thai basil Classic Sausage Rolls Thai B.B.Q. Chicken Curry Tofu Spicy Thai Spaghetti Roasted Potato & Root Veg Pad Thai Creamed Brussel Sprouts Brown Rice Rice Pilaf Fried Rice Eggplant & Mushroom Pasta Vegetable Tofu Curry Linguine & Clam Sweet Sticky Rice Steamed Vegetable continued Thursday, October 16, 2014 LUNCH Dinner Miso Glazed Salmon Herb Catfish Grilled Chicken W/Black Bean Salsa Peking Pork Chop Stuffed Pork Chops Chicken Yassa Gorgonzola Polenta W Baby Broccoli Mediterranean Veggie Parm Potato Fettuccine with Mushroom Sauce Coconut Rice Kung Pao Pasta Spinach & Mushrooms Spicy Basil Fried Rice Spaghetti & Meatball Brown Rice Whole Grain Pasta & Veg Steamed Vegetable Potato Wedges Friday,October 17, 2014 LUNCH Dinner Lemon Pepper Tilapia Seafood Scampi Honey Sriracha Chicken Beef and Broccoli Grilled Hanger Steak Grilled Jerk Chicken Veg Couscous Pasta with Carbonara sauce Mashed Potatoes Baked Ziti Steamed Rice Mussamum Curry Glazed Carrots Brown Rice Cheese Ravioli Steamed Vegetable Beef Ravioli Mashed Potato Steamed Rice continued Saturday, October 18, 2014 Sunday,October 19, 2014 DINNER DINNER Chipotle Fish Cod with Coconut Sauce Chinese Chicken Jun Beef Steak Beef Braised in a Tomato sauce Velvet Chicken Vegetable Yellow Curry Stir Fried Udon Noodles with Garlic Oil Penne with Vegetable Pasta with Garlic Sauce Sweet and Sour Tofu Sautéed Vegetable Brown Rice Mashed Potato Steamed Rice Steamed Rice Roasted Potato Brown Rice Roasted Vegetable CILANTROS: Fresh Mexican food served after 11am until closing. Daily Items and Weekly Specials! DAILY ITEMS: These items are available everyday at SPECIALTY ITEMS: These items are available this Geronimo's. week…these items change every week! Freshly Pressed Tortillas Shredded Lettuce Specialty Items Shredded Chicken Tacos Cilantro Monday Chicken Verde / Pork Colorado Shredded Beef Tacos Cheese Spanish Rice Chopped Onion Tuesday TJ Taco / Chicken Fajita Refried Beans Diced Tomatoes Black Olives Wednesday Carnitas / Cilantro Chicken Assorted Salsa Pico de Gallo Thursday Chicken Chorizo & Shrimp Diablo Friday Steak Nopalas / Mini Chicken Tostada CHECKERS: Hollywood Style Deli served after 11am until closing. DAILY ITEMS: These items are available everyday at Geronimo's. Variety of Breads including Fresh baked La Brea Bakery bread Roast Beef Tuna Salad Jack Cheese Jalapenos Turkey Chicken Salad American Cheese Kimchi Ham Egg Salad Lettuce Chipotle Mayonnaise Daily Panini Sanwich Pasta Salad Tomato Thousand Island dressing Pickles Dessert Island: Variety of Desserts served after 11am until closing. DAILY ITEMS: These items are available everyday at Geronimo's. Variety of Cookies Variety of Cobblers Brownies w/ and w/out nuts Banana Bread Cakes Fruit Danish Assorted Mini Cheesecakes TIP: all desserts are small sized Cupcakes Chocolate Croissants portions! Nonfat Yogurt Station featuring soft serve Popsicles frozen yogurt and assorted toppings.
Recommended publications
  • Cookbook, “Chop Fayner”
    INTRODUCTION Welcome to Chop Fayner, the new and revised Chop Fayn (we don’t claim to be original). As with the last edition, the profits will go to support the PC Cameroon Gender, Youth, and Cameroon committee’s endeavors. We hope to have included a wide enough range of recipes to suit most PCVs. This time around, we have tried to favor interesting recipes for non-cookers, for PCVs who live in places where there’s almost nothing to buy, and for people without ovens. If you live in a village where gas is rare and food variety rarer, you can still make tasty stuff by buying the herbs and spices listed here. If you have food and fuel available, you might want to add an interesting cookbook from the States to your Chop Fayn collection. The Silver Palate series is good, as is Mollie Katzen’s. For fat- and cholesterol-conscious people, The New American Diet Cookbook is good, basic, and contains a wide variety of recipes. We would like to thank all who contributed time and/or ideas to this project. The cover was designed by a student, Ibrahim Ahmadou, in Bertoua. Glen Torbert, thanks for allowing us to use recipes from Clueless Gourmet. Thanks to Stephen Bobenhausen for all of your fancy typing. Jen-O (Mattison), you're a life-saver for doing all that thorough editing. Comic Dr. Bunker, you are our font man. Thanks so much! Thanks again for supporting women and youth in Cameroon by buying Chop Fayner. The cookbook is an on-going project, with revisions about every two years.
    [Show full text]
  • Recipes and Cuisine of Senegal February 2013
    Recipes and Cuisine of Senegal February 2013 Cuisine The cuisine of Senegal has been influenced by nations like France, Portugal, and those of North Africa, and also by many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960. Immigrants have brought Senegalese restaurants to many world cities, where their popularity has been growing. Because Senegal borders the Atlantic Ocean, fish is very important. Chicken, lamb, peas, eggs, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas, and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or simply eaten with bread. Popular fresh juices are made from bissap (hibiscus tea), ginger, buy (pronounced buoy - which is the fruit of the baobab tree also known as "monkey bread fruit"), mango, or other fruit or wild trees. Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea. Read more: http://en.wikipedia.org/wiki/Senegalese_cuisine Senegalese Dinner Customs Senegalese table manners can be somewhat formal. You should wait to be shown to your seat. Seating is often a matter of hierarchy.
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • EAT AFRICA: Healthy and Delicious Recipes Cookbook Featuring
    EAT AFRICA HEALTHY AND DELICIOUS RECIPES COOKBOOK FEATURING FOODS FROM ACROSS AFRICA By Goodness Patrick COPYRIGHT © GOODNESS PATRICK 2020 No part of this book may be reproduced, transmitted, or stored in any retrieval system in any form or by any mean: electronic, mechanical, recording, or otherwise without the prior permission of the author COPYRIGHT © GOODNESS PATRICK 2020 INTRODUCTION TO AFRICAN DISHES SOUTH AFRICAN CUISINES AND RECIPES South Africa Chakalaka Recipe CHAKALAKA CHICKEN SOUTH AFRICAN BOBOTIE SOUTH AFRICAN BRIYANI SOUTH AFRICAN LAMB CURRY SOUTH AFRICAN VEGGIE YELLOW RICE SOUTH AFRICAN DURBAN CHICKEN CURRY BUNNY CHOW (SOUTH AFRICAN CURRY SERVED INSIDE BREAD) SOUTH AFRICAN MALAY CURRY SOUTH AFRICAN BUTTERNUT SOUP EAST AFRICAN CUISINES EAST AFRICAN UGALI RECIPE CONGO TOFU RECIPE ETHIOPIA DORO WAT (CHICKEN STEW) EAST AFRICAN CHAPATI UGANDAN CURRIED POTATOES ETHIOPIAN ATAKILT WAT PILAU RICE (TANZANIA) PEA BEANS NAIROBI STYLE (M’BAAZI) (KENYA) NYAMA CHOMA (KENYA) YEKIK ALICH’A (ETHIOPIA) CENTRAL AFRICAN CUISINES SAUCE AUX CHAMPIGNONS ET CITRON (CONGOLESE MUSHROOM AND LEMON SAUCE) CENTRAL AFRICAN EGUSI RIZ VERT (GREENS AND RICE) MASHED YAMS (FOUTOU) WILD SPINACH IN PALM OIL AND PEANUTS (FUMBWA ELAMBANINA MAFUTAYA NGUBA) ELEPHANT SOUP CENTRAL AFRICAN PILI-PILI SQUASH WITH PEANUTS MEAT AND OKRA SAUCE FISH IN PEANUT SAUCE WEST AFRICAN CUISINES EGUSI SOUP PARTY JOLLOF RICE MOI MOI (NIGERIA) WAAKYE (GHANA) CACHUPA RICA (CAPE VERDE) (MUNCHUPA) NDOLE (CAMEROON) POULET YASSA (SENEGALESE CHICKEN) COTE D’ IVOIRE KEDJENOU (IVORY COAST
    [Show full text]
  • 42 Page Pdf Review Edition
    africa Travel Magazine The Smiling Coast Gambia hosts ATA Pro les of other African countries. Includes chapter from new book on Timbuktu Africa Travel Magazine 1 Photo by Karen Hoffman ATA IN REVIEW by Jerry W. Bird, Editor and Publisher This Yearbook Edition starts in Ban- jul, The Gambia at the Africa Travel Association 35th Annual Congress, where a new ATA President, Hon. Fatou Mass Jobe-Njie, (above) WDNHVRI¿FHDQGFRQFOXGHVZLWKD chapter from “To Timbuktu for a Haircut” by Rick Antonson. As Rick relates his present day journey through West Africa, he recalls the WULDOVDQGWULEXODWLRQVRI¿YHH[SORU- ers who came here between 1795 and 1855. The map on the opposite page traces the routes taken by Mungo Park, Robet Adams, Gordon Laing, Rene Caillie and Heinrich Barth. 2XUÀLJKWIURP-).,QWHUQDWLRQDO Airport in New York was a joy - thanks to Arik Airlines who treated our ATA media group with tender loving care. A special thanks to our host Bob Brunner, Arik’s North American manager. During an over- night stop in Lagos, Nigeria, we visited Arik headquarters and were (1) Editor at James Island, near Banjul, a remnant of the West African slave treated to dinner and an overnight trade. (2) New ATA President, Hon. Fatou Mass Jobe-Njie, The Gambia Minister VWD\DWWKH3URWHD+RWHO,NHMD of Tourism and Culture with Edward Bergman, ATA Executive Director. Gambia proved to be a gracious host. $7$GHOHJDWHVHQMR\HGUHOD[LQJ .LQWH'HOHJDWH cruises on the great river from and media group which the country’s name is and guest activi- derived. This brought to mind ties also included an initial goal of our two travel a trip to President magazines - the combination of -DPPHK¶VKRPH Air and Marine Tourism.
    [Show full text]
  • Present Review on Phytochemistry, Neutraceutical, Antimicrobial, Antidiabetic, Biotechnological and Pharmacological Characterictics of Moringa Oleifera Linn
    BMR Phytomedicine www.advancejournals.org Open Access Scientific Publisher Review Article PRESENT REVIEW ON PHYTOCHEMISTRY, NEUTRACEUTICAL, ANTIMICROBIAL, ANTIDIABETIC, BIOTECHNOLOGICAL AND PHARMACOLOGICAL CHARACTERICTICS OF MORINGA OLEIFERA LINN. Ashwani Kumar1, Farha Naaz1, Akansha Kushwaha1, Priya Chaudhary1, Prachi Srivastav1 1Faculty of Biosciences, Shri Ram College Muzaffarnagar, UP-251001, India Correspondence should be addressed to Ashwani Kumar Received July 05, 2016; Accepted August 01, 2016; Published August 05, 2016; Copyright: © 2016 Ashwani Kumar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Cite This Article: Kumar, A., Naaz, F., Kushwaha, A., Chaudhary, P., Srivastav, P.(2016). Present Review on Phytochemistry, Neutraceutical, Antimicrobial, Antidiabetic, Biotechnological and Pharmacological Characterictics of Moringa oleifera Linn.. BMR Phytomedicine, 2(1).1-17 ABSTRACT Nature has provided a complete store-house of remedies to cure all aliments of mankind. Records of pre-historic civilization in different parts of the world revealed considerable range of medicinal plants to cure human ailments. M. oleifera belongs to family Nyctaginaceae. M. oleifera has been extensively used in almost all folklore remedies around the world for treating a variety of conditions. It has been reported that indigenous Mexican population uses various decoctions and preparations of M. oleifera for muscular pain, diarrhoea, dysentery, and abdominal colic. The plant has been extensively studied for a variety of bioactive principles and screened for different pharmacological activities. The ethanolic extract of the leaves and the stem was found to have potent antinociceptive activity in experimental mice.
    [Show full text]
  • Faculty Handbook 2021-2022
    New Facult Handboo 2021-2022 Mission: The International School of Ouagadougou cultivates diversity, respect, knowledge and character, and strives to develop global citizens who contribute towards a better, more peaceful world. Welcome to Ouagadougou 6 Documentation you must obtain before your arrival in Ouagadougou 7 Burkina Faso Visa 7 Burkinabé Embassies and Consulates 7 Yellow Fever Vaccination 8 Packing and Shipping 8 What to bring to Burkina Faso 8 Methods for Bringing in Belongings 8 Recommended items to bring with you in your suitcases 9 What you might consider shipping 10 Your Home 10 Items Provided 11 Resources for helping you prepare 11 Approximate Local Prices in U.S. Dollars on selected Items 11 Clothing and Considerations 12 Women 12 Men 12 Children 13 Books 13 Banking 13 Food 13 Eating out 13 Tipping 14 West African Food 14 Grocery Shopping 14 Grocery stores and markets 15 Bakeries 15 Buying Sodas, beer and wine 16 Communication 16 Mobile phone 16 Internet 16 Mail 16 Language 17 Culture 17 Families 17 Medical Information 18 Useful medical numbers 18 Emergency 18 Chinese/Alternative 18 Paediatrics 18 Dentistry 18 Orthopedics 18 Ophthalmology 19 Physiotherapy 19 Osteopathy 19 Radiology 19 Pharmacy 19 Domestic Help 19 Recreation, Sports and Culture 19 Tennis 20 Swimming 20 Horseback Riding 20 Golf 20 Softball 20 Running/Walking/Biking 20 Aerobics 20 Cinemas 20 Cultural Activities 20 Getting Around 20 Public transport 20 Driving 21 Flying 21 Geography 21 Climate 21 History 22 Sightseeing 24 Souvenir shopping 24 Restaurants 24 Recommended Reading 27 Useful words and phrases in English and French 28 PHOTOGRAPHS 33 Teacher Housing: Exterior 33 Teacher Housing: Interior 34 Photographs: Housewares 35 Supermarket 39 Dear Teachers New to ISO, Welcome to your new school and home.
    [Show full text]
  • Manual Chapter - Cuisine (5 January 1993) H
    •· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food.
    [Show full text]
  • COMPLETE INDEX Copyright 2020 © by CPK Media, LLC
    2016-2020 COMPLETE INDEX Copyright 2020 © by CPK Media, LLC. All rights reserved, including the right of reproduction in the whole or in part in any form. Published by CPK Media, LLC 177 Milk Street Boston, MA 02109 To get Christopher Kimball’s Milk Street Magazine, call 866-400-0537, or subscribe online at 177milkstreet.com/subscribe. Christopher Kimball’s MILK STREET Magazine Index 2016-2020 A spaghetti with, 2019: Jan–Feb: p. 13 spicy tomato sauce and garlic with, 2018: Sep–Oct: p. 17 Abalsa, Guillermo, 2019: Jul–Aug: p. 25 Andalusian Tomato and Bread Soup (Salmorejo), 2019: Abdelaziz, Ahmed, 2019: Mar–Apr: p. 17 Jul–Aug: p. 15 Abu Aouda, Islam, 2020: May–Jun: p. 32 Andoh, Elizabeth, 2018: Jul–Aug: pp. 26, 27 Acurio, Gaston, 2017: Mar–Apr: p. 19, Jul–Aug: p. 16 Andrés, José, 2019: Sep–Oct: pp. 29, 32 Adams, Ricardo, 2017: Jul–Aug: p. 13 Ansel, Dominique, 2020: Nov–Dec: pp. 27–28 Adimando, Stacy, 2018: Sep–Oct: p. 32 Anzac Biscuits (Australian Oat-Coconut Cookies), 2017: Adjika (Georgian Mint-Chili Sauce), 2018: Jul–Aug: p. 8 Jul–Aug: p. 30 Admony, Einat, 2018: Jan–Feb: p. 7 Apfelkuchen (German Apple Cake), 2019: Nov–Dec: pp. Adrià, Ferran, 2019: Mar–Apr: p. 32 28–29 Aftel, Mandy, 2017: Nov–Dec: p. 32 Apple, Celery Root and Fennel Salad with Horseradish, 2017: Aharon, Irit, 2017: Jul–Aug: p. 20 Sep–Oct: p. 17 Ají de Aguacate (Colombian Avocado Salsa), 2018: Jan–Feb: Apple-Fennel Salad with Candied Pecans, 2019: Jan–Feb: p. 16 p.
    [Show full text]
  • A Culinary Celebration of Our Global Community The
    THE IVSA STANDING COMITTEE ON WELLNESS PRESENTS THE VET RECIPE BOOK '20 A CULINARY CELEBRATION OF OUR GLOBAL COMMUNITY A Dedication: This IVSA Vet Recipe Book was inspired by you all, our global community. It is a celebration of our beautiful cultural diversity and a reminder of unity, as we are all becoming veterinarians and we all eat. We hope that this may deepen our understandings of one another and our cuisines, as well as help us eat healthier and live more wholesomely. - A. SCHAFF, JANUARY 2021 TABLE OF CONTENTS Dedication.....................................................................................2 Table of Contents..............................................................3 Words from the Editors............................................4 Key to the Cookbook....................................................7 Cooking Conversions....................................................8 Regional Recipes IVSA Asia.................................................................................10 IVSA MENA & Sub-Saharan Africa........................................58 IVSA Europe.........................................................................78 IVSA Americas.............................................................109 Concluding Statements......................................119 A message from the editor: Naveesha Shergill, SCoW Chair ('20-'21) Before elected the Chair of SCoW, I was one of the Project Managers assigned to kick-start the Vet Recipe Book. It started off as a collection of healthy meals easily prepared to buffer from not-so-nutritious food served at uni cafeterias. However, as time went on we decided to include ALL types of food, ranging from appetizers to desserts, from all across the world! While nutrition is vital for a healthy mind and body, we also understand that we are a diverse international community and what is a better way to celebrate our different cultures if not through food! Now, a year later, it brings me so much joy to finally say that the VRB is complete and ready to be shared.
    [Show full text]
  • 213338708.Pdf
    1 HOW TO USE THIS SCHEDULE This is the REVISED launch schedule for the 2012 IACP Annual Conference. Unlike the version of the schedule available via online registration, it can be easily searched by keywords and topics to find a session or speaker. Because adjustments are made to the live registration schedule to accommodate demand during the registration period, please see the online schedule for up-to-the minute program offerings and times. Note session times when registering to avoid signing up for concurrent sessions. Conference Agenda Quick Look Thursday Mar 29th, 2012 Optional Tours & Dinners 7:30am > 10:30pm Friday Mar 30th, 2012 IACP Business Meeting 8:30am > 9:00am Friday Mar 30th, 2012 Featured Session: The Fashion of Food 9:00am > 10:30am Friday Mar 30th, 2012 Friday AM Sessions @ Millennium 11:00am > 12:30pm Friday Mar 30th, 2012 Friday PM Sessions @ Millennium 2:00pm > 3:30pm Friday Mar 30th, 2012 Friday PM Sessions 2 @ Millennium 4:00pm > 5:30pm Friday Mar 30th, 2012 Interest Section Meetings 5:30pm > 6:30pm Friday Mar 30th, 2012 NYC Opening Party 6:00pm > 9:00pm Saturday Mar 31st, 2012 CCP EXAM 7:00am > 9:30am Saturday Mar 31st, 2012 Saturday Morning Optional Events 7:30am > 9:30am Saturday Mar 31st, 2012 Saturday AM Sessions @ Millennium 2 9:00am > 10:30am Saturday Mar 31st, 2012 Featured Session: Is Farm-to-Table Just the Latest Fashion? 11:00am > 12:30pm Saturday Mar 31st, 2012 Saturday PM Sessions @ Millennium 2:00pm > 3:30pm Saturday Mar 31st, 2012 Saturday PM Sessions 2 @ Millennium 4:00pm > 5:30pm Saturday Mar 31st,
    [Show full text]
  • Introduction
    Introduction Welcome to the 4th edition of Peace Corps Guinea’s cookbook, Where There Is No Restaurant. While most of these dishes can be produced with easily found ingredients, some require a trip to the regional capital or even a stay in Conakry. But Peace Corps Volunteers always need to stay nourished no matter where they are. Whether you are cooking for 1, 2 or 20, enjoy trying out new recipes or perfecting an old stand-by. We hope this cookbook and reference guide will suffice for all your cooking needs as a Peace Corps volunteer up-country or an Ex-pat in Conakry. We are very grateful to the volunteers of Gabon who put together a fabulous cookbook, Gabon Gourmet, and were kind enough to share their creativity with us. We also want to thank all the Peace Corps volunteers (and former volunteers) who submitted new recipes, modified old recipes, and gave suggestions to make this cookbook what it is today. Aimee Clark, Donghol Touma Meghan Greeley, Koundian 1 June 2004 i Table of Contents Introduction……………………………………………………………..………i Salads.………………………………………………………………………...1-6 Soups…………………………………………………………………………7-17 Condiments & Dressings…………………………………………………18-22 Sauces……………………………………………………………………….23-32 Cheese & Yogurt …………………………………………………………..33-34 Meats, Chicken, Fish & Eggs.……………………………………………35-56 Cereals, Grains & Pasta.………………………………………………….57-65 Fruits, Vegetables & Legumes.…………………………………………66-101 Breads……………………………………………………………………..102-118 Desserts…………………………………………………………………...119-150 Drinks………………………………………………………………………151-154 Appendices………………………………………………………………..155-172
    [Show full text]