Balanced Healthy Diet Menu: Week1
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Amelia Answers 5 Questions About the Seasonal
Five Questions for Amelia Saltsman To paraphrase the age-old question, how is this Jewish cookbook different from all others? We tend to compartmentalize the different aspects of our lives. We have one box for the seasonal, lighter, healthier way we eat today, and another for Jewish food, which is often misunderstood as heavy, only Eastern European (Ashkenazic), or irrelevant to today’s lifestyle. (This box also often holds wistful memories for beloved foods we think we’re no longer supposed to eat.) In The Seasonal Jewish Kitchen, I want to open up all those boxes and show how intertwined tradition and modern life actually are. I’ve read the Bible for history and for literature, but now I’ve mined it for food, agriculture, and sustainable practices, and wow, what a trove of delicious connections I discovered! What kind of surprises will readers discover? First, the great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old and global. Jewish food is a patchwork of regional cuisines that includes the deli foods of Eastern Europe and the bold flavors of North Africa, the Middle East, the Mediterranean, and more. My hope is that The Seasonal Jewish Kitchen will keep you saying, “That’s Jewish food? Who knew?” Remember the line from Ecclesiastes about there being nothing new under the sun? The ancient Hebrews were among the world’s early sustainable farmers, and many of today’s innovative practices have their roots in the Bible. Also, the Bible contains quite a few “recipes” that are remarkably current (think freekeh, fire-roasted lamb, and red lentil stew). -
CATERING MENU Table of Contents
CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12 -
Extras Mezze Mains Grill Wraps & Burgers Salads
MEZZE WRAPS & Falafel (G) (V) (Vg) 10 Ma’anek (G) 13 Sujuk scramble (G) 15 Hummus (G) (V) (Vg) 7 BURGERS SALADS deep fried chickpea balls lamb sausages pan-fried with spiced sausages scrambled with mashed chickpeas with tahini, capsicum & onion topped with eggs dressed with parsley garlic & lemon dressed with (G*) (V) (Vg) pomegranate sauce shatta & olive oil Add chips & soft/hot drink 6 Fattoush 14 Waraq dawali (V) (Vg) 10 cos lettuce, tomato, cucumber, rice stuffed vine leaves with Trio vegies (G*) (V) (Vg) 18 radish and red onion topped with (V) citrus dressing (G) char-grilled zucchini, eggplant (G) (V) (Vg) Falafel wrap 9 fried pita dressed with olive oil, Chicken wingettes 13 Spiced olives 8 falafel patties with hummus, cos char-grilled chicken wingettes & fried cauliflower with citrus Mixed olives with garlic, lemon sumac & pomegranate sauce lettuce, cucumber, tomatoes & served with toum & dressed dressing & sumac served with & pomegranate sauce dressed (G) (V) pickles topped with tahini sauce Ful medames 10 with parsley special tahini sauce with parsley simmered fava beans & garlic wrapped in pita Tabouli (G*) (V) (Vg) 16 topped with shatta & tomatoes 13 finely chopped parsley, tomato dressed with tahini & citrus Kibbeh Chips (V) 6/9 and red onion tossed with bulgur fried seasoned potato chips Labneh balls (G) (V) 8 dressing bulgur stuffed with lamb mince marinated strained yogurt balls Halloumi wrap (V) 11 & citrus dressing hummus topped with cos lettuce, and pine nuts served on cos dressed with black seed served cucumber, roasted -
November Lunch
NOVEMBER LUNCH « NAZZEL » Menu A SELECTION OF 10 COLD AND HOT MEZZES + SELECTION OF DESSERTS 38€ per person Hommos, moutabbal, tabboule liza, fattouche, hindbé, kebbe naye, arnabit, falafel, kebbé potiron, Cheese sfiha, selection of desserts « NAZZEL DE LUXE » Menu A SELECTION OF 10 COLD AND HOT MEZZES + GRILLED SKEWERS + ASSORTMENT OF DESSERTS 48€ per person Hommos, moutabbal, tabboule liza, fattouche, hindbé, kebbe naye, arnabit, falafel, kebbé potiron,cheese sfiha, grilled chiche taouk and kafta, selection of desserts Our menus are served for 2 people or more « Nazzel » and « Nazzel de luxe » can be combined for the same table Vegetarian menu per request LUNCH ON A PLATTER The platter is composed of 4 hot and cold mezzes: Tabboule Liza, hommos, pumpkin kebbe, hindbé + Main course of your choice in a small portion: CHICHE TAOUK savory marinated chicken skewers, confit baby potatoes with olive oil 23€ KAFTA ground lamb skewers, confit baby potatoes with olive oil 23€ KHAROUF MEHCHE lamb shank confit with a blend of five sweet spices, rice, dry fruits and nuts 24€ FATTIT BATINJANE VEGETARIENNE eggplant, yogurt, tomato, basil, fried Lebanese bread 22€ DAOUD BACHA lamb meatballs, walnuts, onions, pomegranate molasses, bulgur 23€ A LA CARTE MEZZÉS HOMMOS BI TAHINE chickpea puree, sesame paste, lemon juice 9€ MOUTABBAL grilled eggplant purée, sesame paste, pomegranate 9€ TABBOULET LIZA parsley, mint, spring onions, tomato, pomegranate molasses, olive oil, lemon juice 9€ FATTOUCHE lettuce, mint, daikon radish, cherry tomatoes, cucumber, sumac, -
Asian Starters
Nayla Wu Catering Asian Starters Dim Sum Vegetable Spring Rolls (v) Three Mushroom Dumplings (v) Cheong Fun (Delicate Rice Rolls Filled with Seared Scallops) (gf) Ginger & Soy Chilli-Steamed Scallops (gf) Prawn Claw Dumplings Mango & Prawn Rolls Bao Buns with Spicy Chicken Sichuanese Wontons in Chilli Oil Sauce Xiao Long Bao (Shanghai Soup Dumplings) Chinese Pork Belly Buns Steamed Pork Dumplings Gold Bags (Crispy Pastry Bags filled with Prawns & Water Chestnuts) Pearl Meatballs Duck Filo Baskets Soup Vegetarian Hot & Sour Soup Rice Noodle Soup Clear Beef Soup with Chinese Herbs & Radishes Duck Consommé with Dim Sum Nayla Wu Catering Salad Lotus Root Salad (v, gf) Pickled Cucumber with Chilli (v, gf) Crab & Green Mango Salad (gf) Hot & Sour Grilled Fish Salad (gf) Seared Yellowfin Tuna with Green Papaya Salad (gf) Chicken & Papaya Salad (gf) Manchurian Chicken Salad (gf) Peking Duck Salad (gf) Vietnamese Herb Salad with Tamarind & Honey Glazed Beef (gf) Snacks Summer Rolls with a Peanut Dipping Sauce (v, gf) Fish Cakes with Green Beans & Sweet Chili Dip Prawns with Coriander & Chilli Chicken Satay (gf) Sticky Sesame Chicken Wings (gf) Cold Chicken with Spicy Sichuan Sauce (gf) Vietnamese Spicy Beef & Mango Salad (gf) Sticky Pork Ribs (gf) Fried Scallion & Flaky Flatbreads Malaysian Flatbread Grilled Sticky Rice (gf) Nayla Wu Catering Asian Main Grilled, Braised and Stir-Fried Grilled Langoustines with Chili, Garlic & Coriander (gf) Braised Prawns (gf) Cantonese Style Lobster with Ginger & Spring Onion (gf) Soy Glazed Salmon with Crunchy -
Mattam Al Sharq Menu
ﺗﺸﻜﻴﻠﺔ ﻣﻦ Coffee and اﻟﻘﻬﻮة واﻟﺸﺎي Tea Selections اﻟﻤﺸﺮوﺑﺎت اﻟﻐﺎزﻳﺔ Soft Drinks ﻛﻮﻛﺎ ﻛﻮﻻ، داﻳﺖ ﻛﻮﻛﺎ ﻛﻮﻻ ، ﺳﺒﺮاﻳﺖ، ﻓﺎﻧﺘﺎ Coca Cola, Coca Cola Diet, Sprite, Fanta 25 اﻟﻘﻬﻮة 'Cafe إﺳﺒﺮﻳﺴﻮ Espresso 25 إﺳﺒﺮﻳﺴﻮ دﺑﻞ Double Espresso 30 ﻛﻮﻓﻲ ﻻﺗﻲ Cafe latte 20 ﻛﺎﺑﻮﺗﺸﻴﻨﻮ Cappuccino 30 ﻗﻬﻮة ﺗﺮﻛﻲ Turkish coffee 25 ﻗﻬﻮة ﺑﻴﻀﺎء White coffee 20 Menu ﺗﺸﻜﻴﻠﺔ اﻟﺸﺎي Tea اﻟﻴﺎﺳﻤﻴﻦ، اﻟﺒﺎﺑﻮﻧﺞ، اﻟﻔﻄﻮر ا ﻧﺠﻠﻴﺰي، Jasmine, chamomile, 30 إﻳﺮل ﻏﺮاي English Breakfast & Earl Grey ﻗﺎﺋﻤﺔ ﻃﻌﺎم @ﺟﻤﻴﻊ اﺳﻌﺎر ﺑﺎﻟﺮﻳﺎل اﻟﺴﻌﻮدي وﺳﻴﺘﻢ إﺿﺎﻓﺔ %5 ﺿﺮﻳﺒﺔ اﻟﻘﻴﻤﺔ اﻟﻤﻀﺎﻓﺔ ( VAT) *All prices are in Saudi Riyal and subject to a 5% VAT ﺛﻤﺎر اﻟﺒﺤﺮ ا³ﺣﻤﺮ From the Red Sea اﻟﺸﻮرﺑﺎت Soups ﺳﻠﻄﺔ ا³ﺧﻄﺒﻮط ﻣﻊ ﺻﻮص اﻟﻜﺰﺑﺮة Octopus Salad with Fresh Coriander Dressing 65 ﺷﻮرﺑﺔ ﻋﺪس Lentil Soup 45 ﺳﻠﻄﺔ اﻟﻜﻠﻤﺎري Poached Calamari Salad 65 ﺷﻮرﺑﺔ اﻟﻤﺄﻛﻮﻻت اﻟﺒﺤﺮﻳﺔ Seafood Soup 55 ﻃﺎﺟﻦ ﺟﻤﺒﺮي ﻣﻊ ﺻﻮص اﻟﺒﺼﻞ Shrimps Tajin with Golden Onion 65 ﺷﻮرﺑﺔ اﻟﻔﺮﻳﻜﺔ ﺑﺎﻟﻠﺤﻢ Lamb Freekeh Soup 50 اﻟﻠﺤﻮم اﻟﻨﻴﺔ Raw Meat Corner اﻟﻤﺎزات اﻟﺒﺎردة Cold Mezza ﻛﺒﺔ ﻧﻴﺔ Kibbeh Nayyeh 70 ﺣﻤﺺ Hummus 35 ﻫﺒﺮة ﻧﻴﺔ Habra Nayyeh 70 ﻣﺘﺒﻞ Moutabel 35 ﻛﻔﺘﺔ ﻧﻴﺔ Kafta Nayyeh 70 ﺗﺒﻮﻟﺔ Tabbouleh 35 (ﻓﻘﻂ ﻧﻬﺎﻳﺔ ا³ﺳﺒﻮع أو ﻟﻠﻄﻠﺐ اﻟﻤﺴﺒﻖ) (Available on weekend or on prior request) ورق ﻋﻨﺐ Stuffed Vine Leaves 35 ﻓﺘﻮش Fattouch 35 ﻣﺤﻤﺮة Mohammarah 35 ﺳﻠﻄﺔ اﻟﺒﺎذﻧﺠﺎن ﻣﻊ ﺻﻠﺼﺔ اﻟﺮﻣﺎن Eggplant Salad with Pomegranate Sauce 35 رﻛﻦ اﻟﻔﺘﺎت اﻟﻠﺒﻨﺎﻧﻴﺔ Traditional Lebanese زﺑﺎدي ﺑﺎﻟﺨﻴﺎر Yogurt with Cucumber 27 اﻟﺘﻘﻠﻴﺪﻳﺔ Fatteh Corner ﺳﻠﻄﺔ اﻟﺠﺮﺟﻴﺮ Rocca Salad 30 ﺷﻨﻜﻠﻴﺶ Shanklish 35 ﻛﺒﺔ ﺑﻄﺎﻃﺎ Kibbeh Potato 35 ﺑﺎﺑﺎ ﻏﻨﻮج Baba Ghanouj 35 ﻓﺘﺔ ﺣﻤﺺ Chickpeas Fatteh 40 ﺣﻤﺺ ﺑﻴﺮوﺗﻲ Hummus -
HELLO, WORLD! the GCI NEWSLETTER Issue 3
HELLO, WORLD! THE GCI NEWSLETTER Issue 3 33 Hello, World! The GCI Newsletter PROGRAM PLANNING IDEAS FROM THE GLOBAL CULINARY INITIATIVE COMMITTEE MARCH 2015 March Global Influences in Foodservice 2015 Global Culinary Scene Flying Robot Waiters: Singapore trend by The Global Culinary Initiative Committee watchers are fascinated by flying robot waiters invading the restaurant airspace spices) are a top trend, according to What global trends are hot this year? Which in 2015. McCormick Flavor Forecast 2015. themes and topics would make sensational Big Flavors: Multicultural foods will Authentic Ethnic Goes Quick: Quick Global Culinary Initiative programs? The GCI service restaurants are increasingly provide flavor inspiration–Middle committee scoured the Web to find the most keeping the authenticity of dishes Eastern (sumac, ras el hanout and exciting global influences for 2015. intact, according to QSR. No need to harissa) and Korean (barbecues, kimchi modify flavors for the American public. Spices & Seasonings and condiments) are among the trends, Ethnic-Inspired Breakfasts: Breakfast Pucker Up: Whether it’s pickling or reports The Daily Telegraph (Sydney). items from around the world are one of fermenting, kimchi or sauerkraut, the Top 20 Food Trends forecasted by tamarind or chamoy, the mouth- Countries & Cuisines the National Restaurant Association. puckering taste of sour will be trendier Advanced Asian: The Sterling-Rice Halal: Some entrepreneurs are betting than umami, says Entrepreneur. Group forecasts deeper explorations of on halal restaurants (food certified halal, The Next Sriracha: Is it harissa, as Time global cuisines and cooking methods. an Islamic dietary standard, meaning magazine predicts? Or bang bang as Look for Advanced Asian–with moves to permissible) as one of its ten emerging Yahoo Food forecasts? Or will it be Northern (Issan) Thai cuisine, Japanese food trends, says Forbes. -
Dinner Menu Covid Togo.Pages
Chef Hrant Arakelian Wednesday – Saturday Hours 5–8 To Go Menu Breads & sandwiches Cocktails to go $20 (serves 2) Za’atar Man’oushe | 5 Hans Gruber - Hayman’s Old Tom Gin, Aperol, Becherovka, hibiscus, lemon Pide Bread, potatoes & cheese | 7 *Add ice to pint container, replace lid, shake and Fatayer, chard, onion & feta | 9 strain into 2 rocks glasses with a large ice cube if available. Eggplant Sandwich | 9 Agent Smith - Belle Meade Bourbon, Cocchi Vermouth, Yellow Chartreuse, orange bitters Kefta Sandwich | 10 *Add ice to pint container, replace lid, gently swirl and strain into 2 rocks glasses with a large ice cube if Falafel Sandwich | 8 available. Side of hand cut fries | 5 F.U. Covid - Espolon Reposado, Montenegro, Arancia, Banhez Mezcal, coriander honey, lime and salt *Add ice to pint container, replace lid, shake and strain into 2 rocks glasses with a large ice cube if available. Dishes Harissa roasted beets, fig & apricot duqqa, pistachio | 9 Roasted Cauliflower, pickled golden raisins, cardamon carrot, puffed freekeh | 12 Wrinkled Potato Salad, served warm, shallots, mint, rose vinegar | 10 Pomegranate Glazed Grilled Octopus with basmati rice salad, pickled vegetables | 16 Beef Kibbeh Raas, stuffed with spiced butter, red tahina sauce | 13 Chicken Moghrabieh, caramelized pearl onions, chickpeas, toum, 7 spice broth | 17 Grilled Strip steak, with lamb butter fries and garlic toum | 26 Moroccan Spiced Duck Breast, seared in cmen, warm lentil & sweet potato salad | 28 Quarantine Survival Specials cup | pint Olives 5 | X Labneh w/ pistachio 6 | X Hummus 5 | 9 Baba Ganoush 5 | 9 Tabbouleh Salad X | 7 Freekeh and Butternut Salad with apricots, pickled turnips and herbs | 9 pint 3 pack of fresh pita | 3 6 pack of fresh pita | 6 Veggies | 3 Baklava | 8 Tahini Chocolate Brownie | 6 In order to keep our staff paid during theses trying times we are adding a %20 service charge to all orders, this charge will be split among our service and kitchen staff. -
Product Catalogue
JASMINE MEDITERRANEA N FOODS PRODUCT CATALOGUE ABOUT US Jasmine Mediterranean Foods was established in 1994 with the vision to create a trusted and effi- cient means for retailers and wholesalers to access the highest quality food products in the market. Today we are proud to say that we have remained true to this vision and become one of the most distinguished and value added distributors in the industry. We are widely recognized for our longstanding channel relationships, end to end fulfillment capabilities, and dedication to out- standing customer service. For our people we serve, and our community we are committed to, we are confident that our unique set of resources and experiences will make for a long lasting business relationship with all our customers and clients for the many years to come GET IN TOUCH JASMINE MEDITERRANEAN FOODS 8589 FRASER ST, VANCOUVER, BC, V5X 3Y1 PHONE #: (604) 484-4032 FAX #: (604) 484-4036 [email protected] WWW.JASMINEFOODS.COM WWW.JASMINEFOOODS.COM 2021 PRODUCT CATALOGUE BAKERY Item No: Baklawa 001 Item No: Baklawa 002 Item No: Baklawa 021 Item No: Baklawa 041 Item No: Baklawa 061 Description: Mixed Description: Mixed Description: Jasmine Description: Jasmine Description: Jasmine Baklawa Tray Baklawa Tray Baklawa Roll Baklawa Almond (Square) Baklawa Cigar Size: 1x320 g Size: 1x725 g Size: 40 pcs Size: 40 pcs Size: 40 pcs Price: $6.00 Price: $11.75 Price: $45.00 Price: $45.00 Price: $45.00 Item No: Baklawa 081 Item No: Biscuit 003 Item No: Bakery 018 Item No: Biscuit 002 Item No: Bakery 037 Description: -
Bronze Wedding Package
Bronze Wedding Package Based on minimum of 150 guests • Selection of buffet or family style menu • A delicious breakfast the next day in the privacy of your • Free flow of soft drinks, chilled juices, still water own room • Three-tier wedding cake (one layer edible) • Special room rate for the wedding guests who wish to stay in the hotel • Fully set-up bridal dressing room connected to the ballroom • Dedicated private banquet entrance for your wedding • One night complimentary accommodation in our Deluxe • Complimentary valet parking service Room for the bribe and groom • Complimentary additional 10 pax for every 100 payings • Check-in time at 3:00 pm on the wedding day guests • Guaranteed late check out until 4:00 pm on the next day • Price is inclusive of 10% municipality fees, 10% service charge and 5% VAT • Dinner for the bride and groom from the wedding menu to be served in the room after the wedding Family Choice Buffet Choice � BRONZE MENU � BRONZE MENU Choice of 5 Arabic & Western Salads Choice of 6 Arabic & Western Salads Choice of 2 Hot Mezze Choice of 2 Hot Mezze Choice of 1 Rice Dish Choice of 1 Soup Choice of 1 Mix Grill Choice of 1 Rice Dish Choice of 1 Chicken Dish Choice of 1 Mix Grill Choice of 1 Fish Dish Choice of 1 Chicken Dish Choice of 1 Vegetable or Potato Dish Choice of 1 Fish Dish Choice of 1 Pasta Dish Choice of 1 Vegetable Dish Choice of 4 Desserts Choice of 1 Pasta Dish Choice of 1 Hot Dessert Choice of 5 Desserts AED 195 net / per person Choice of 1 Hot Dessert AED 195 net / per person Menus above include crispy bread baskets, saffron rice, fresh fruit salad, local water, soft drinks and canned juices. -
Butternut Squash and Garbanzo Bean Freekeh Curry Stew Curry Flavored Freekeh Stew with Roasted Butternut Squash, Beans and Kale
Portion size: 1 1/2 Cup WHOLE GRAINS Butternut Squash and Garbanzo Bean Freekeh Curry Stew Curry flavored freekeh stew with roasted butternut squash, beans and kale Yield: 6 12 oz Butternut Squash, Fresh 1 tbsp Oil, Olive 1 cup Diced Onions, Fresh 2 tbsp Minced Garlic Cloves, Fresh 2 tbsp Ginger Root, Fresh, Minced 1-1/2 tbsp Curry Powder 8 oz Greenwheat Freekeh 1 qt, 2 cup Vegetable Stock from Scratch 1-1/2 cup Beans, Garbanzo, Canned, Drained, Rinsed 4 oz Kale, Fresh, Chopped 1-1/2 cup Roma Tomatoes, Fresh, Diced 2 tbsp Less Sodium Soy Sauce Cut butternut squash in half lengthwise, scoop out seeds and place on a roasting pan. Roast in a 350F degree oven until tender. When cool enough to handle, peel and dice. In a pot over medium high heat, drizzle oil and heat. Saute onions, garlic and ginger until onions are translucent. Add the curry powder and toast for 1 minute. Add the grains and toast for another minute. Add the vegetable stock and bring to a boil. Lower heat and simmer covered for 20 minutes. Add the remaining ingredients, including the diced butternut squash, and cook covered until grains are tender about 10 more minutes. Serve hot. Chef Notes: Freekeh is another old grain that is gaining in new popularity; roasted young green wheat. Can’t find it? Substitute with many different grains, such as bulgur, rice, or quinoa – final nutrition will vary. Calories (kcal) Protein (g) Carbohydrate (g) Total Fat (g) Cholesterol (mg) Sodium (mg) Sat Fat (g) Dietary Fiber (g) 307.8 11.7 58.4 5 0 308.6 0.5 13.5 Portion size: 1 1/2 Cup WHOLE -
DINNER MENU Tuesday - Thursday 2Pm - Close // Friday - Sunday 4Pm - Close •
PISTACHIO TZATZIKI D, G, TN Snap Peas, Mint, Aleppo Pepper, Picual Olive Oil, Pita …14 SMOKED BABA GHANOUSH D, G, TN Tahini Labneh, Black Garlic, Fig Balsamic, Pine Nuts, Za’atar, Pita …14 OCTOPUS & HUMMUS G, F Vadouvan Curry, Pickled Heirloom Carrots, Fennel ...18 SPREADS DINNER MENU Tuesday - Thursday 2pm - Close // Friday - Sunday 4pm - Close • Dinner • Brunch • Cocktails • Wine • RESERVATIONS 1604 W. CHICAGO AVE. TUE-THU 2PM - 12AM // FRI-SUN 10AM - 12AM T. 312-929-4945 BRUNCH MENU The globetrotting journey continues at brunch with dishes ranging from Shakshuka and Smoked Baba Ghanoush to Fattoush Salad. FOOD MENU Flavors and ingredients from all over the world provide inspiration for the globetrotting seasonal dinner offerings, seamlessly crossing borders one unique, creative dish at a time. BAR MENU Inventive and colorful, often finding inspiration in ingredients from the kitchen, creating a harmonious relationship between what’s being served on the plates and in the glasses. WINE LIST Offering a curated selection of more than 100 wines from of-the-moment regions, winemakers and varietals from all over the globe, including Spain, Portugal, Lebanon, France and the U.S. FOOD ALLERGIES D Dairy E Egg F Fish G Gluten P Peanut SF Shellfish S Soybean TN Treenut Should you have an allergy to the items listed here - or any food sensitivity in general - please alert a member of our team prior to ordering. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness BURRATA D, G Nichols