2018
GATHERED
Where Hungry Minds Gather
Week 1
Table of Contents
Honey Melon Salad. . . . . . . . . . . . . . . . 4 Porcini Mushroom Bisque. . . . . . . . . . . 5 Thai Chili Crab Salad. . . . . . . . . . . . . . . 6 Chilled & Grilled Squash. . . . . . . . . . . . 7 Freekeh Chicken Salad. . . . . . . . . . . . . . 8 Heirloom Tomato & Corn Salad. . . . . . 9
Week 5
Quinoa Salad. . . . . . . . . . . . . . . . . . . . . . 36 Broccoli Bisque. . . . . . . . . . . . . . . . . . . . 37 Farro Salad. . . . . . . . . . . . . . . . . . . . . . . . 38 Baby Gem Salad. . . . . . . . . . . . . . . . . . . 39 Baby Beet Salad . . . . . . . . . . . . . . . . . . . 40 Persimmon & Pomegranate Salad. . . . 41
Week 2
Week 6
Week 3
Week 7
Black Barley Salad. . . . . . . . . . . . . . . . . . 12 Corn Chowder (no bacon) . . . . . . . . . . 13 Italian Farro Salad. . . . . . . . . . . . . . . . . . 14 Chilled Soba Noodle Salad. . . . . . . . . . 15 Classic Cobb Salad. . . . . . . . . . . . . . . . . 16 Spiced Cashew Salad. . . . . . . . . . . . . . . 17
Wheat Berry Salad. . . . . . . . . . . . . . . . . 20 Creamy Tomato Parmesan . . . . . . . . . . 21 Southern Brown Rice Salad. . . . . . . . . . 22 Tuscan Garden Salad. . . . . . . . . . . . . . . 23 Tortellini Salad. . . . . . . . . . . . . . . . . . . . . 24 Watermelon Caprese. . . . . . . . . . . . . . . 25
Week 4
Cranberry Pecan Tuna Salad. . . . . . . . . 28 Butternut Squash Bisque. . . . . . . . . . . . 29 Grilled Shrimp Salad . . . . . . . . . . . . . . . 30 Classic Cobb Salad. . . . . . . . . . . . . . . . . 31 Tomato & Cucumber Salad. . . . . . . . . . 32 Roasted Apple & Walnut Salad . . . . . . 33
Where Hungry Minds Gather
Greek Grain Salad. . . . . . . . . . . . . . . . . . 44 Creamy Potato Leek. . . . . . . . . . . . . . . . 45 Kung Pao Brussels Sprouts. . . . . . . . . . 46 Bistro Salad. . . . . . . . . . . . . . . . . . . . . . . 47 Avocado Salad . . . . . . . . . . . . . . . . . . . . 48 Plum & Fig Salad . . . . . . . . . . . . . . . . . . 49
Ancient Grain Salad. . . . . . . . . . . . . . . . 52 Lobster Bisque. . . . . . . . . . . . . . . . . . . . . 53 Roasted Chicken Salad . . . . . . . . . . . . . 54 Grilled Squash Salad . . . . . . . . . . . . . . . 55 Seared Salmon Salad. . . . . . . . . . . . . . . 56 Grape & Walnut Salad. . . . . . . . . . . . . . 57
WEEK 1
Where Hungry Minds Gather
Where Hungry Minds Gather
3
Week 1 Honey Melon Salad GATHERED
Where Hungry Minds Gather
Ingredients Julienned Cantaloupe Honeydew Balls Roasted Fennel Toasted Pistachio Honey Chili Vinaigrette
2 Cups 1.25 Cups 1 Cup 1/8 Cup 3 Tablespoons
Preparation 1. Clean all fruits and vegetables 2. Cut the cantaloupe into 3/4” strips 3. Scoop the honeydew into balls 4. Shave the fennel, toss in oil, salt & pepper, roast until tender, chill 5. Toast pistachios 6. Make the honey chili vinaigrette (separate recipe) 7. Toss all melon and fennel in the vinaigrette 8. Place the mixture onto a serving platter 9. Sprinkle with toasted pistachios & lime zest
Serves 6
Honey Chili Vinaigrette Ingredients Clover Honey Crushed Chili Powder Apple Cider Vinegar Salt & Pepper Olive Oil
3 Tablespoons 1 Teaspoon 3 Tablespoons Pinch 3 Tablespoons
Preparation 1. Place everything except the oil into a mix bowl and combine 2. 1 Tablespoon at a time add the oil to the bowl mixing well Preparation Time - 5 Minutes
Preparation Time - 25 Minutes
Where Hungry Minds Gather
4
GATHERED
Where Hungry Minds Gather
Porcini Mushroom Bisque
Serves: 6 - 8
Ingredients Cream Vegetable Broth Chopped Garlic Diced Carrot Diced Onion Flour Butter Dried Porcini Mushrooms Wild Mushroom Medley Bay Leaf Salt & Pepper Thyme
8 Tablespoons 1.25 Quarts 1 Tablespoon 1 Small Carrot 1 Small Onion 6 Tablespoons 6 Tablespoons 2 Cups 1 Pound 1 Each 1 Teaspoon 1/2 Teaspoon
Preparation 1. In a stock pot bring the broth, mushrooms, vegetables & herbs to a low boil 2. In a separate large pot place the flour and butter whisk and cook for 3 minutes 3. Add the cream and cook until thickened and smooth 4. Add the contents of the mushroom broth stock pot into the cream pan 5. Allow to come together and slightly thicken, remove all herbs 6. Puree the entire mixture and push through a strainer Preparation Time - 2.5 Hours
Week 1
5
Week 1 Thai Chili Crab Salad GATHERED
Where Hungry Minds Gather
Ingredients Shredded Iceberg Lettuce Chopped Romaine Sliced Red Onion Circles Diced Mango Diced Avocado Sliced Hearts of Palm Cilantro Tops Jumbo Lump Crab Meat Sweet Chili Sauce Cilantro Lime Vinaigrette
1 Cup 1 Cup 18 Each 2 Tablespoons 2 Tablespoons 3 Tablespoons 18 Each 1.25 # 3 Tablespoons 4 Tablespoons
Preparation 1. Toss the lettuce, hearts of palm & cilantro lime vinaigrette together and place onto a platter 2. Top the lettuce mixture with avocado & mango 3. Toss the crab in the sweet chili sauce and place down the center of the lettuce 4. Top the platter with sliced onion circles and cilantro tops
Serves 6
Cilantro Lime Vinaigrette Ingredients Lime Juice Honey Minced Garlic Chopped Cilantro Kosher Salt Ground Coriander Extra Virgin Olive Oil Salt & Pepper
2 Tablespoons 1/2 Teaspoon 1 Clove 1 Tablespoon 1/2 Teaspoon 1/8 Teaspoon 2 Tablespoons Pinch
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
Preparation Time - 20 Minutes
Where Hungry Minds Gather
6
GATHERED
Where Hungry Minds Gather
Chilled & Grilled Squash Ingredients Bias Cut Zucchini Coin Cut Yellow Squash Roasted Butternut Squash Lemon Vinaigrette Oregano
1/2 Each 1/2 Each 1/4 Each 4 Tablespoons 1/2 Teaspoon
Preparation 1. Clean, oil, season & grill all squash - chill until needed 2. Assembled squash down the center of a platter 3. Drizzle lemon vinaigrette overtop 4. Top with picked fresh oregano Preparation Time - 45 Minutes
Week 1
Serves 6
Lemon Vinaigrette Ingredients Lemon Juice Honey Sherry Vinegar Salt & Pepper Chopped Parsley Extra Virgin Olive Oil Salt & Pepper
2 Tablespoons 1/2 Teaspoon 1/2 Tablespoon Pinch 1/2 Teaspoon 2 Tablespoons Pinch
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
7
Week 1 Freekeh Chicken Salad GATHERED
Where Hungry Minds Gather
Ingredients 1/2 Pound Lemon Oregano Chicken Thighs 1/2 Cup Lemon Dijon Dill Vinaigrette 1 Cup Cooked Freekeh Shaved Cooked Kale & Brussels Sprouts 1/4 Cup 1/8 Cup Halved Cherry Tomatoes 4 Tablespoons Diced English Cucumbers 2 Tablespoons Pomegranate Seeds Preparation 1. Place all ingredients except chicken thighs into a bowl and mix thoroughly 2. Place the freekeh mixture down the center of a platter 3. Chop the chicken and scatter across the top of the platter 4. Sprinkle pomegranate seeds overtop
Serves 6 - 8
Lemon Dijon Dill Vinaigrette Ingredients Lemon Juice Dijon Mustard Chopped Fresh Dill Chili Powder Cumin Salt & Pepper Oregano Extra Virgin Olive Oil
1/8 Cup 4 Tablespoons 1 Teaspoon 1/4 Teaspoon 1/4 Teaspoon Pinch 1/4 Teaspoon 1/8 Cup
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
Preparation Time - 1 Hour
Where Hungry Minds Gather
8
GATHERED
Where Hungry Minds Gather
Heirloom Tomato & Corn Salad
Serves 6 -8
Ingredients Halved Heirloom Cherry Tomatoes Ciliegine Mozzarella Grilled Corn Kernels Arugula Mayo Paprika Ancho Chili Powder Lime Juice Salt & Pepper
1.5 Cups 1 Cup 1 Cup 1 Cup 1/2 Cup 1/4 Teaspoon 1/2 Teaspoon 2 Teaspoons 1 Teaspoon
Preparation 1. Place mayo, lime juice & spices into a mixing bowl and mix well 2. Add all remaining ingredients and mix well 3. Place into a bowl and serve Preparation Time - 10 Minutes
Week 1
9
WEEK 2
Where Hungry Minds Gather
Where Hungry Minds Gather
10
Week 2 Black Barley Salad GATHERED
Where Hungry Minds Gather
Ingredients Black Barley, Cooked Fennel, Roasted Shaved Mandarin Oranges Sliced Radish Oil Cured Olives, Sliced Fresh Dill, Chopped Italian Dressing
2 Cups 1/4 Cups 1/4 Cups 1/4 Cups 1/8 Cup 1.5 Teaspoons 1/3 Cup
Preparation 1. Clean and cut all fruits and vegetables 2. Roast the fennel until tender 3. Cook & chill the black barley 5. Prepare the italian dressing (separate recipe) 6. Place all ingredients into a bowl and toss thoroughly 7. Place into a serving bowl and garnish with dill fronds Preparation Time - 45 Minutes
Serves 6-8
Italian Dressing Ingredients Small Tomato Red Wine Vinegar Dijon Mustard Lemon Juice Honey Garlic, Minced Extra Virgin Olive Oil Salt & Pepper Basil, dried Oregano, dried
1 Each 1 Tablespoon 2 Teaspoons 1 Tablespoon 1/2 Teaspoon 1/2 Clove 2 Tablespoons Pinch 1/8 Teaspoon 1/8 Teaspoon
Preparation 1. Half the tomato and grate the insides into a bowl discarding the skins 2. Add all ingredients into the bowl and mix together thoroughly Preparation Time - 10 Minutes
Where Week 1 Hungry Minds Gather
11
GATHERED
Where Hungry Minds Gather
Corn Chowder (no bacon) Ingredients Olive Oil Onion, Small Dice Unsalted Butter Flour Vegetable Stock Corn Kernels Russet Potatoes, Diced Half & Half Thyme Bay Leaf Salt & Pepper Garlic, Minced
Serves: 8 - 10
3 Tablespoons 4 Each 4 Tablespoons 1/2 Cup 12 Cups 3 Pounds 2 Pounds 2 Cups 1 Teaspoon 1 Each 1 Teaspoon 4 Cloves
Preparation 1. In a stock pot place the oil, onions, & garlic and cook until translucent 2. Add the butter & flour, cook for 4 minutes until pasty, Whisk in the vegetable stock 3. Add the potatoes & fresh herbs, bring to a boil, allow to cook for 20 minutes 4. Once the potatoes are beginning to become tender add the corn and cook for 10 more minutes 5. Add the half & half and salt & pepper, allow to cook for 5 minutes 6. Once everything has come together season to taste and serve Preparation Time - 1.5 Hours
Where2Hungry Minds Gather Week
12
Week 2 Italian Farro Salad GATHERED
Where Hungry Minds Gather
Ingredients Cooked Farro Sundried Tomatoes Mild Giardiniera, Chopped Baby Kale Parmesan Cheese, Shredded Salt & Pepper Giardiniera Oil
Serves 6-8
1.5 Cup 1/2 Cups 1/4 Cups 1 Cup 1/4 Cups To Taste 2 Tablespoons
Preparation 1. Cook and chill the farro 2. Soak the sundried tomatoes in warm water for 15 minutes, drain & julienne cut 3. Chop the giardiniera and reserve the needed oil to the side 4. Place all ingredients into a bowl and mix thoroughly - (Allow to chill 1 hour in the fridge for best flavor) 5. Garnish with parmesan cheese Preparation Time - 40 Minutes
Where Week 1 Hungry Minds Gather
13
GATHERED
Where Hungry Minds Gather
Chilled Soba Noodle Salad
Serves 6
Ingredients Soba Noodles, Cooked Cucumbers, Julienned Bell Pepper Medley, Julienned Carrots, Shredded Green Onions, Bias Cut Sesame Seeds, Toasted Sesame Citrus Vinaigrette
2.5 Cups 1/4 Cups 1/4 Cups 1/4 Cups 1/3 Cup 2 Tablespoons 1/4 Cups
Preparation 1. Cook & chill the soba noodles 2. Clean & prepare all vegetables 3. Prepare vinaigrette (Separate recipe) 4. Place the soba, vegetables & dressing into a bowl, toss well 5. Place the dressed noodles into a serving bowl 6. Top the toasted sesame seeds & some green onions 7. Serve immediately
Where2Hungry Minds Gather Week
Sesame Citrus Vinaigrette Ingredients Rice Wine Vinegar Orange Juice Lime Juice Sweet Mirin Honey Minced Shallot Minced Ginger Toasted Sesame Oil Salt & Pepper
1/3 Cup 2 Tablespoons 1 Tablespoon 2 Tablespoons 2 Teaspoons 1 Teaspoon 1 Teaspoon 2 Tablespoons To Taste
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
14
Week 2 Classic Cobb Salad GATHERED
Where Hungry Minds Gather
Ingredients Romaine Lettuce, Chopped Turkey, Medium Dice Chicken, Medium Dice Bacon, Chopped Red Onion, Diced Scallions, Sliced Plum Tomatoes, Diced Hard Boiled Egg, Sliced Blue Cheese, Crumbled Avocado, Diced Red Wine Vinaigrette
4 Cups 1/2 Cup 1/2 Cup 1/4 Cups 1/4 Cups 1/4 Cups 1/2 Cup 3 Each 1/2 Cup 2 Each 1/4 Cups
Preparation 1. Prepare, cut & clean all ingredients so you are ready to assemble 2. Make the red wine vinaigrette (Separate Recipe) 3. Toss the romaine & dressing together until evenly incorporated, lay onto the center of a platter 4. Begin placing all remaining ingredients on top of the lettuce in angled lines, creating separate rows 5. Serve immediately
Serves 6 - 8
Red Wine Vinaigrette Ingredients Red Wine Vinegar Lemon Juice Honey Salt & Pepper Extra Virgin Olive Oil
1/4 Cup 1.5 Tablespoons 1 Teaspoon Pinch 1/2 Cups
Preparation 1. Add all ingredients into the bowl except for the oil and mix together thoroughly 2. Slowly add the oil to the mixture until it is properly blended Preparation Time - 10 Minutes
Preparation Time - 35 Minutes
Where Week 1 Hungry Minds Gather
15
GATHERED
Where Hungry Minds Gather
Spiced Cashew Salad Ingredients Grilled Pineapple, Sliced Mango, Large Dice Cashews Baby Beet Greens Spiced White Vinaigrette
2 Cups 1.25 Cups 1/4 Cups 1/4 Cups 1/4 Cups
Preparation 1. Clean all fruits 2. Place 1/2 the beet greens onto the bottom of a platter or bowl 3. Season and toss the pineapple & mango in the vinaigrette 4. Place the pineapple & mango mixture on top of the beet greens 5. Drizzle the whole platter with more dressing 6. Top with toasted cashews & the remaining beet greens 7. Serve immediately
Serves 6 -8
Spiced White Vinaigrette Ingredients White Balsamic Vinegar Coconut Milk, Thickened Allspice Cinnamon Cardamom Nutmeg Ginger powder Honey Salt & Pepper Extra Virgin Olive Oil
3 Tablespoons 2 Tablespoons Pinch Pinch Pinch Pinch Pinch 2 Tablespoons To Taste 1/4 Cups
Preparation 1. Add all ingredients into the bowl except for the oil and mix together thoroughly 2. Slowly add the oil to the mixture until it is properly blended Preparation Time - 10 Minutes
Where2Hungry Minds Gather Week
16
WEEK 3
Where Hungry Minds Gather
Where Week 1 Hungry Minds Gather
17
Week 3 Wheat Berry Salad GATHERED
Where Hungry Minds Gather
Ingredients Shredded Carrots Blanched Broccoli Florets Raisins & Cranberries Cooked Wheat Berries Poppy Seed Dressing
1/2 Cup 2 Cups 1/4 Cup 1 Cups 1/5 Cup
Preparation 1. Clean all fruits and vegetables 2. Cut the broccoli into florets 3. Shred the carrots 4. Cook & chill the wheat berries 5. Prepare the poppy seed dressing (Separate recipe) 6. Place all ingredients into a bowl and toss thoroughly 7. Place into a serving bowl and sprinkle with a few dried cranberries
Serves 6-8
Poppy Seed Dressing Ingredients Granulated Sugar Apple Cider Vinegar Mayo Salt & Pepper Lemon Juice Poppy Seeds
1/4 Cup 3 Tablespoons 1/3 Cup Pinch 2 Tablespoons 2 Teaspoons
Preparation 1. Place sugar, vinegar & lemon juice into a bowl and mix until sugar is dissolved 2. Add mayo and mix until incorporated 3. Add remaining ingredients and mix well Preparation Time - 5 Minutes
Preparation Time - 45 Minutes
Where Hungry Minds Gather
18
GATHERED
Where Hungry Minds Gather
Creamy Tomato Parmesan
Serves: 6
Ingredients Butter Onion, Small Dice Chopped Garlic Flour Vegetable Stock Whole Stewed Tomatoes Heavy Cream Basil leaves, chopped Parmesan Cheese, Grated Bay Leaf Salt & Pepper
3 Tablespoons 1 Each 2 Cloves 1/4 Cup 4 Cups 2 - 28 oz Cans 1 Cup 1/4 Cup 2 Cups 1 Each 1 Teaspoon
Preparation 1 .In a stock pot place the butter, onions, & garlic and cook until translucent 2. Add the flour and cook for 2 minutes until pasty, whisk in the vegetable stock 3. Add the tomatoes & basil, allow the mixture to cook at a simmer for 1 hour 4. Puree with an immersion blender, add the parmesan and warmed cream, puree again 5. Allow to come together another 10 min on the stove, season with salt & pepper 6. Serve immediately with fresh shaved parmesan on top Preparation Time - 2 Hours
Week 3
19
Week 3 Southern Brown Rice Salad GATHERED
Where Hungry Minds Gather
Serves 6-8
Ingredients Cooked Brown Rice Red Quinoa Roasted Red Peppers, Diced Grilled Red Onion, Diced Green Olives Arugula Horseradish Vinaigrette Salt & Pepper
1 Cup 1/4 Cups 1/4 Cups 1/4 Cups 1/4 Cups 1 Cup 1/3 Cup To Taste
Preparation 1. Cook and chill the rice and quinoa 2. Prepare all vegetables 3. Make the vinaigrette (Separate recipe) 4. Place all ingredients into a bowl and mix thoroughly - (Allow to chill 1 hour in the fridge for best flavor) Preparation Time - 1 Hour
Horseradish Vinaigrette Ingredients Small Tomato Red Wine Vinegar Dijon Mustard Lemon Juice Honey Garlic, Minced Extra Virgin Olive Oil Salt & Pepper Basil, dried Oregano, dried Prepared Horseradish
1 Each 1 Tablespoon 2 Teaspoons 1 Tablespoon 1/2 Teaspoon 1/2 Clove 2 Tablespoons Pinch 1/8 Teaspoon 1/8 Teaspoon 3 Tablespoons
Preparation 1. Half the tomato and grate the insides into a bowl discarding the skins 2. Add all ingredients into the bowl and mix together thoroughly Preparation Time - 10 Minutes
Where Hungry Minds Gather
20
GATHERED
Where Hungry Minds Gather
Tuscan Garden Salad Ingredients Mixed Greens Baby Spinach Shaved Roasted Fennel Mandarin Oranges Cucumbers, Diced Pomegranate Seeds Lemon Thyme Vinaigrette
2 Cups 2 Cups 3/4 Cups 1 Cup 1/2 Cups 1/8 Cup 1/4 Cups
Preparation 1. Clean, oil, season & roast the fennel, chill 2. Clean & prepare all vegetables 3. Prepare vinaigrette (Separate recipe) 4. Place the lettuces, cucumbers & dressing into a bowl toss well 5. Place the dressed salad down the center of a platter 6. Top the lettuce with remain fruits & vegetables 7. Serve immediately
Week 3
Serves 6-8
Lemon Thyme Vinaigrette Ingredients Lemon Juice Honey Sherry vinegar Salt & Pepper Chopped Fresh Thyme Extra Virgin Olive Oil Salt & Pepper
2 Tablespoons 1/2 Teaspoons 1/2 Tablespoon Pinch 1 Tablespoon 2 Tablespoons Pinch
Preparation Mix all ingredients together well Preparation Time - 10 Minutes
21
Week3 Tortellini Salad
GATHERED
Where Hungry Minds Gather
Ingredients Tortellini Pasta, Cooked Kalamata Olives Pepperoncini, Julienned Salami, Julienned Blistered Tomatoes Parmesan Cheese, Shaved Oregano, Fresh Chopped Italian Dressing
4 Cups 1/4 Cup 1/4 Cup 1/2 Cup 1/2 Cup 1/4 Cup 1 Teaspoon 1/4 Cup
Preparation 1. Prepare all ingredients so you are ready to assemble 2. Make the italian dressing (Separate recipe) 3. Gently toss all ingredients together until evenly incorporated Preparation Time - 35 Minutes
Where Hungry Minds Gather
Serves 6 - 8
Italian Dressing Ingredients Small Tomato Red Wine Vinegar Dijon Mustard Lemon Juice Honey Garlic, Minced Extra Virgin Olive Oil Salt & Pepper Basil, dried Oregano, dried
1 Each 1 Tablespoon 2 Teaspoons 1 Tablespoon 1/2 Teaspoon 1/2 Clove 2 Tablespoons Pinch 1/8 Teaspoon 1/8 Teaspoon
Preparation 1. Half the tomato and grate the insides into a bowl discarding the skins 2. Add all ingredients into the bowl and mix together thoroughly
22
GATHERED
Where Hungry Minds Gather
Watermelon Caprese Ingredients Golden Watermelon Balls Red Watermelon Balls Heirloom Cherry Tomatoes Arugula Feta Cheese, Crumbled Fresh Mint, Julienned Balsamic Glaze Extra Virgin Olive Oil Salt & Pepper
3/4 Cup 1.25 Cups 1 Cup 1/2 Cup 1/4 Cup 2 Tablespoons 2 Tablespoons 1 Tablespoon To Taste
Preparation 1. Clean all fruits and vegetables 2. Place arugula onto the bottom of a platter or bowl 3. Season and toss the watermelon and tomatoes together with the olive oil 4. Place the tomato watermelon mixture on top of the arugula 5. Drizzle the whole platter with balsamic glaze 6. Top with feta cheese & mint 7. Serve immediately
Week 3
Serves 6 -8
Spiced White Vinaigrette Ingredients White Balsamic Vinegar Coconut Milk, Thickened Allspice Cinnamon Cardamom Nutmeg Ginger powder Honey Salt & Pepper Extra Virgin Olive Oil
3 Tablespoons 2 Tablespoons Pinch Pinch Pinch Pinch Pinch 2 Tablespoons To taste 1/4 Cups
Preparation 1. Add all ingredients into the bowl except for the oil and mix together thoroughly 2. Slowly add the oil to the mixture until it is properly blended
23
WEEK 4
Where Hungry Minds Gather
Where Hungry Minds Gather
24
Week 4 Cranberry Pecan Tuna Salad GATHERED
Where Hungry Minds Gather
Serves 6-8
Ingredients Tuna, Canned Skipjack Dried Cranberries Toasted Pecans Diced Celery Mayo Sugar Apple Cider Vinegar Salt & Pepper
12 oz 1/4 Cup 1/8 Cup 1/8 Cup 1/2 Cup 1/4 Cup 3 Tablespoons To Taste
Preparation 1. Drain tuna so it is not wet 2. Dice celery & toast pecans 3. Place sugar, cranberries & vinegar into a bowl and mix until the sugar dissolves 4. Add the mayo and mix thoroughly, add remaining ingredients & mix well 5. Season to taste & serve immediately Preparation Time - 15 Minutes
Where Week 1 Hungry Minds Gather
25
GATHERED
Where Hungry Minds Gather
Butternut Squash Bisque
Serves: 6
Ingredients Butternut Squash, Diced Shallots, Diced Chopped Garlic Carrot, Diced Unsalted Butter Sage, Fresh chopped Bay Leaf Cayenne Pepper Heavy Cream Thyme Salt & Pepper Olive Oil
5 Cups 1 Cup 3 Cloves 2 Each 3 Tablespoons 1 Teaspoon 1 Each Pinch 1/2 Cup 1/2 Teaspoon 1 Teaspoon 2 Tablespoons
Preparation 1. Toss the dice butternut squash in oil, salt & pepper, roast for 30 minutes at 425° 2. In a stock pot place butter, shallots, garlic, carrots, & herbs in and cook until golden brown 3. Add the butternut squash, stock & 1.5 cups of water to the pot and bring to a simmer 4. Once everything is tender add the heavy cream & cayenne, remove the bay leaf 5. Puree the soup, Allow to cook more and slightly thicken 6. Push the soup through a strainer, serve immediately Preparation Time - 2 Hours
Where4Hungry Minds Gather Week
26
Week 4 Grilled Shrimp Salad GATHERED
Where Hungry Minds Gather
Ingredients Spring Mix Lettuce Red & White Quinoa, Cooked Watermelon Radish, Shaved Carrot, Shredded Goat Cheese, Crumbled Heirloom Cherry Tomatoes, Halved Lemon Basil Vinaigrette Grilled 16/20 Shrimp
1 Cup 1/4 Cups 1/4 Cups 1/4 Cups 1/4 Cups 1 Cup 1/3 Cup To Taste
Preparation 1. Prepare all the vegetables & shrimp, make the dressing (Separate recipe) 2. Toss the lettuce & carrots in lemon basil vinaigrette and place onto a platter 3. Top the lettuce mixture with goat cheese & place the cooked quinoa mixture down the center 4. Place the heirloom tomatoes around the outside of the platter on the edge of the lettuce 5. Place the grilled shrimp in a circle around the platter using the lettuce to hold them “standing up” 6. Top the salad with the radish and serve immediately
Serves 6-8
Lemon Basil Vinaigrette Ingredients Lemon Juice Honey Rice Wine Vinegar Salt & Pepper Chopped Fresh Basil Extra Virgin Olive Oil Salt & Pepper
2 Tablespoons 1/2 Teaspoon 1/2 Tablespoon Pinch 1.5 Tablespoon 2 Tablespoons Pinch
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
Preparation Time - 30 Minutes
Where Week 1 Hungry Minds Gather
27
GATHERED
Where Hungry Minds Gather
Classic Cobb Salad Ingredients Romaine Lettuce, Chopped Turkey, Medium Dice Chicken, Medium Dice Bacon, Chopped Red Onion, Diced Scallions, Sliced Plum Tomatoes, Diced Hard Boiled Egg, Sliced Blue Cheese, Crumbled Avocado, Diced Red Wine Vinaigrette
4 Cups 1/2 Cup 1/2 Cup 1/4 Cup 1/4 Cup 1/4 Cup 1/2 Cup 3 Each 1/2 Cup 2 Each 1/4 Cups
Preparation 1. Prepare, cut & clean all ingredients so you are ready to assemble 2. Make the red wine vinaigrette (Separate Recipe) 3. Toss the romaine & dressing together until evenly incorporated, lay onto the center of a platter 4. Begin placing all remaining ingredients on top of the lettuce in angled lines, creating separate rows 5. Serve immediately
Serves 6 - 8
Red Wine Vinaigrette Ingredients Red Wine Vinegar Lemon Juice Honey Salt & Pepper Extra Virgin Olive Oil
1/4 Cup 1.5 Tablespoons 1 Teaspoon Pinch 1/2 Cups
Preparation 1. Add all ingredients into the bowl except for the oil and mix together thoroughly 2. Slowly add the oil to the mixture until it is properly blended Preparation Time - 10 Minutes
Preparation Time - 35 Minutes
Where4Hungry Minds Gather Week
28
Week 4 Tomato & Cucumber Salad GATHERED
Where Hungry Minds Gather
Serves 6 -8
Ingredients Plum Tomatoes, Wedges Cucumber, Half Moons Parsley, Rough Chopped Za’atar Spice Lemon Zest Extra Virgin Olive Oil Salt & Pepper
3 Cups 2 Cups 3 Tablespoons 2 Tablespoons 1 Lemon 2 Tablespoons 1 Teaspoon
Preparation 1. Clean and cut all vegetables, place into a large mixing bowl 2. Add all spices, zest & oil, mix thoroughly 3. Take the mixture and scatter it across a platter 4. Garnish with extra parsley & lemon zest, serve immediately Preparation Time - 15 Minutes
Where Week 1 Hungry Minds Gather
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GATHERED
Where Hungry Minds Gather
Roasted Apple & Walnut Salad Serves 6 -8
Ingredients Granny Smuth Apples, Slices Macintosh Apples, Slices Toasted Walnuts Vanilla Greek Yogurt Cinnamon Nutmeg Salt Brown Sugar
4 Each 3 Each 1/4 Cup 1/2 Cup 1 Teaspoon Pinch Pinch 1/8 cup
Preparation 1. Clean & slice all apples, toast the walnuts 2. Toss the granny smith apple slices in the brown sugar and roast at 400° for 10 minutes until slightly browned, chill 3. Place the yogurt and spices into a bowl and mix thoroughly 4. Place all of the apples and half of the walnuts into the yogurt and mix until all apple slices are coated 5. Place the mixture into a serving bowl and garnish with the remaining walnuts, serve immediately Preparation Time - 30 Minutes
Where4Hungry Minds Gather Week
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WEEK 5
Where Hungry Minds Gather
Where Week 1 Hungry Minds Gather
31
Week 5 Quinoa Salad
GATHERED
Where Hungry Minds Gather
Ingredients Red Quinoa White Quinoa Roasted Mushrooms Braised Kale Roasted Zucchini, Diced Roasted Red Peppers Pickled Red Onions Lemon Basil Vinaigrette
1/2 Cup 1.25 Cups 1/2 Cup 1/4 Cup 1/8 Cup 3 Tablespoons 3 Tablespoons 1/2 Cup
Preparation 1. Clean all vegetables, make pickled onions, roast zucchini, roasted red peppers 2. Cook quinoas & chill 3. Clean & braise kale, chill 4. Make the lemon basil vinaigrette (Separate recipe) 5. Place all ingredients into a mixing bowl and combine throughly 6. Place kale leaves onto a platter and top with the finished quinoa salad
Serves 6
Lemon Thyme Vinaigrette Ingredients Lemon Juice Honey Rice Wine Vinegar Salt & Pepper Chopped Fresh Basil Extra Virgin Olive Oil Salt & Pepper
2 Tablespoons 1/2 Teaspoons 1/2 Tablespoon Pinch 1.5 Tablespoon 2 Tablespoons Pinch
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
Preparation Time - 1 Hour
Where Hungry Minds Gather
32
GATHERED
Where Hungry Minds Gather
Broccoli Bisque Ingredients Broccoli Olive Oil Unsalted Butter Garlic, Minced Onion, Diced Celery, Diced Carrot, Diced Thyme, Fresh Chopped Vegetable Stock Baby Spinach Lemon Zest Heavy Cream Salt & Pepper
Serves: 6
1.5 Pounds 2 Tablespoons 1 Tablespoon 2 Tablespoons 1 Cup 1/2 Cup 1/8 Cup 2 Teaspoons 5 Cups 2 Cups Packed 2 Teaspoons 1 Cup 1 Teaspoon
Preparation 1. Clean & slice the broccoli into 1/2” pieces, clean & dice all remaining vegetables & herbs 2. In a stock pot heat the oil, butter, garlic, onion, celery, carrot and cook for 10 minutes 3. Add the broccoli and herbs and cook for 5 minutes, do not brown the broccoli 4. Add the vegetable stock and bring to a boil, add the spinach, lemon zest, spices, & cream cook for 5 minutes 5. Puree the soup mixture until creamy and smooth, place back on the stove on low to help thicken 6. Season to taste and serve immediately Preparation Time - 1 Hours
Week 5
33
Week 5 Farro Salad
GATHERED
Where Hungry Minds Gather
Ingredients Cooked Farro Arugula Roasted Butternut Squash, Diced Dried Cherries Grilled Zucchini, Diced Frisse, Chopped Granny Smith Apples, Diced Lemon Vinaigrette
2 Cups 1 Cup 1/4 Cup 1/8 Cup 1/8 Cup 1/8 Cup 1/8 Cup 1/4 Cup
Preparation 1. Cook & chill farro, clean & cook all vegetables, chill 2, Prepare the vinaigrette (Separate recipe) 1. Toss all ingredients together in a mixing bowl until thoroughly mixed 2. Place arugula onto the bottom of a serving platter and place the farro mixture on top 3. Garnish with chopped frisse, dried cranberries & apple fans
Serves 6-8
Lemon Vinaigrette Ingredients Lemon Juice Honey Sherry vinegar Salt & Pepper Chopped Parsley Extra Virgin Olive Oil Salt & Pepper
2 Tablespoons 1/2 Teaspoons 1/2 Tablespoon Pinch 1/2 Teaspoon 2 Tablespoons Pinch
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
Preparation Time - 1 Hour
Where Hungry Minds Gather
34
GATHERED
Where Hungry Minds Gather
Baby Gem Salad Ingredients Baby Gem Lettuce Asian Pear, Slices Blistered Heirloom Cherry Tomatoes Fennel, Shaved Roasted Candied Walnuts Ginger Lime Vinaigrette Micro Wasabi Greens
6 Heads 1 Each 1/4 Cup 1/4 Cup 1/8 Cup 1/8 Cup 1/8 Cup
Preparation 1. Clean & prepare all vegetables, make candied walnuts 2. Roast all vegetables and chill down 3. Prepare the ginger lime vinaigrette (Separate recipe) 4. Toss the lettuce & fennel with the dressing, place onto a platter 5. Place the blistered tomatoes around the outside of the lettuce 6. Top the salad with toasted walnuts and asian pear fans 7. Garnish with micro wasabi & serve immediately
Serves 6
Ginger Lime Vinaigrette Ingredients Lime Juice Ginger, Minced Dijon Mustard Rice Wine Vinegar Garlic, Minced Extra Virgin Olive Oil Salt & Pepper
2 Tablespoons 2 Tablespoons 1 Teaspoon 1 Teaspoon 1 Clove 2 Tablespoons Pinch
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
Preparation Time - 1 Hour
Week 5
35
Week 5 Baby Beet Salad GATHERED
Where Hungry Minds Gather
Ingredients Baby Kale Roasted Beets, Diced Roasted Parsnips, Diced Dried Figs Manchego Cheese, shaved Micro Beet Greens White Balsamic Vinaigrette
3 Cups 2 Cups 1 Cup 1/2 Cup 1/8 Cup 1/2 Cup 1/8 Cup
Preparation 1. Prepare all vegetables, roast parsnips & beets until tender, 400° for 25-30 minutes 2. Clean the figs and slice in half, shred the cheese 3. Prepare the white balsamic vinaigrette (Separate recipe) 4. Toss the baby kale in the dressing and place onto a serving platter 5. Begin to build rows of toppings on top of the kale 6. Garnish with baby beet greens & serve immediately
Serves 6 - 8
White Balsamic Vinaigrette Ingredients White Balsamic Vinegar Dijon Mustard Shallot, Minced Thyme, Fresh Diced Honey Salt & Pepper Extra Virgin Olive Oil
3 Cups 2 Cups 3 Tablespoons 2 Tablespoons 1 Lemon 2 Tablespoons 1 Teaspoon
Preparation 1. Add all ingredients into the bowl except for the oil and mix together thoroughly 2. Slowly add the oil to the mixture until it is properly blended Preparation Time - 10 Minutes
Preparation Time - 1 Hour
Where Hungry Minds Gather
36
GATHERED
Where Hungry Minds Gather
Persimmon & Pomegranate Salad
Serves 6 -8
Ingredients Grilled Persimmons, Wedges Arugula Pomegranate Seeds Toasted Pine Nuts Orange Dijon Vinaigrette
3 Cups 1/2 Cup 1/8 Cup 1/8 Cup 1/8 Cup
Preparation 1. Prepare all fruits, clean & grill persimmons, toast pine nuts 2. Prepare the orange dijon vinaigrette (Separate recipe) 3. Place arugula onto the bottom of a platter, toss the persimmons in the vinaigrette and place on top 4. Top the salad with the toasted pine nuts & pomegranate seeds, serve immediately
Week 5
Orange Dijon Vinaigrette Ingredients Orange Juice Honey Dijon Mustard Salt & Pepper Apple Cider Vinegar Extra Virgin Olive Oil
3 Tablespoons 1 Teaspoon 2 Teaspoons Pinch 2 Tablespoons 1/8 cup
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
37
WEEK 6
Where Hungry Minds Gather
Where Hungry Minds Gather
38
Week 6 Greek Grain Salad GATHERED
Where Hungry Minds Gather
Ingredients Barley, Cooked Red Quinoa Cucumbers, Diced Tomatoes, Diced Feta, Crumbled Kalamata Olives, Sliced Baby Kale Lemon Oregano Vinaigrette
1.5 Cups 1/2 Cup 1/4 Cup 1/4 Cup 1/4 Cup 1/8 Cup 1/2 Cup 1/4 Cup
Preparation 1. Clean and dice all vegetables 2. Cook and chill the grains 3. Prepared the lemon oregano vinaigrette (Separate recipe) 4. Place all ingredients into a mixing and toss thoroughly 5. Place some baby kale into the bottom of a serving bowl and place the grain salad on top 6. Garnish with chopped mint and crumbled feta
Where Week 1 Hungry Minds Gather
Serves 6
Lemon Thyme Vinaigrette Ingredients Lemon Juice Honey White Balsamic Vinegar Salt & Pepper Chopped Fresh Oregano Extra Virgin Olive Oil Salt & Pepper
2 Tablespoons 1/2 Teaspoon 1/2 Tablespoon Pinch 1.5 Tablespoon 2 Tablespoons Pinch
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
39
GATHERED
Where Hungry Minds Gather
Creamy Potato Leek Ingredients Russet Potatoes, Peeled & Diced Chicken Broth Leeks, Chopped Diced Carrot Bay Leaf Thyme, Fresh Chopped Celery, diced Heavy Cream Salt & Pepper Tarragon
Serves: 6-8
6 Large, Each 8 Cups 4 Leeks. Each 1/8 Cup 1 Each 1/2 Teaspoon 3 Stalks, Each 1 Cup To Taste 1 Teaspoon
Preparation 1. In a stock pot bring the broth, potatoes, leeks, celery, carrots & herbs to a boil 2. Ensure the potatoes are cooked and soft 20-25 minutes, remove the bay leaf 3. Using an immersion blender puree the soup until silky and smooth 4. Add the pureed soup and cream into a sauce pan and cook 20-30 minutes, until thickened 5. Season to taste and serve immediately Preparation Time - 1 Hours
Where6Hungry Minds Gather Week
40
Week 6 Kung Pao Brussels Sprouts GATHERED
Where Hungry Minds Gather
Serves 6-
Ingredients Brussels Sprouts, Quartered Red Bell Peppers, Julienned Nappa Cabbage, Chopped Toasted Peanuts Spicy Kung Pao Sauce
1 Cup 1 Cup 18 Each 2 Tablespoons 2 Tablespoons
Preparation 1. Clean and cut all vegetables, crispy fry brussels & peppers until tender, chill 2. Prepared the kung pao sauce & chill (Separate recipe) 3. Toss all vegetables and chilled kung pao sauce together in a mixing bowl until well coated 4. Place the brussels sprout mixture into a serving bowl and top with toasted peanuts Preparation Time - 40 Minutes
Where Week 1 Hungry Minds Gather
Kung Pao Sauce Ingredients Sambal Chili Sauce Brown Sugar Soy Sauce Ginger, Minced Corn Starch Slurry Rice Wine Vinegar
1/8 Cup 2 Tablespoons 1/4 Cup 2 Tablespoons 4 Tablespoons 2 Tablespoons
Preparation 1. Mix all ingredients together well, place into a sauce pot and bring to a simmer 2. Once the sauce has thickened check for seasoning and then cool down Preparation Time - 20 minutes
41
GATHERED
Where Hungry Minds Gather
Bistro Salad Ingredients Baby Spinach Dried Cherries Bartlett Pears, Sliced Roasted Gorgonzola Cheese, crumbled Candied Walnuts Grilled Chicken Breast Balsamic Vinaigrette
4 Cups 1/8 Cup 1 Cup 1/4 Cup 1/8 Cup 1.5 # 1/4 Cups
Preparation 1. Season & grill chicken breast, cool down, slice for salad 2. Clean & roast the pears until tender, make the candied walnuts 3. Prepare the balsamic vinaigrette (Separate recipe) 4. Toss the spinach & pears with the dressing, place onto a platter 5. Sprinkle the gorgonzola & cherries over top of the salad 6. Place the sliced chicken into a fan and rest against the greens 7. Top with a fresh sliced pear fan and serve immediately
Serves 6
Balsamic Vinaigrette Ingredients Balsamic Vinegar Dijon Mustard Shallot, Minced Thyme, Fresh Diced Honey Salt & Pepper Extra Virgin Olive Oil
4 Tablespoons 1 Tablespoon 1 Tablespoon 1 Teaspoon 1 Tablespoon To Taste 1/4 Cups
Preparation 1. Add all ingredients into the bowl except for the oil and mix together thoroughly 2. Slowly add the oil to the mixture until it is properly blended Preparation Time - 10 Minutes
Preparation Time - 45 Minutes
Where6Hungry Minds Gather Week
42
Week 6 Avocado Salad
GATHERED
Where Hungry Minds Gather
Ingredients Avocado, Diced Mixed Greens, Lettuce Cilantro Tops Radish, Sliced Red Onion, Grilled, Diced Blistered Halved Cherry Tomatoes Cotija Cheese Micro Radish Greens Chimichurri Dressing
2 Each 4 Cups 3 Tablespoons 1/8 Cup 1/2 Cup 1/2 Cup 1/4 Cup 1/4 Cups 1/4 Cup
Preparation 1. Clean all vegetables, grill onions, blister tomatoes, dice avocado 2. Prepare the chimichurri dressing (Separate Recipe) 3. Place the lettuce, onions, avocado & dressing Into a bowl and toss thoroughly 4. Place the lettuce mixture onto a platter, sprinkle with cotija cheese overtop 5. Place the tomatoes around the outside of the lettuce mixture in a circle 6. Top with micro greens, radish slices & cilantro tops 7. Serve immediately
Serves 6 - 8
Chimichurri Dressing Ingredients Cilantro, Chopped Flat Parsley, Chopped Cumin, Ground Red Wine Vinegar Garlic, Minced Lime Juice Salt & Pepper Extra Virgin Olive Oil
1 Bunch 1/2 Bunch 1 Teaspoon 2 Tablespoons 3 Cloves 4 Tablespoons To Taste 1/2 Cup
Preparation 1. Remove all stems from the herbs and rough chop, mince the garlic 2. Place all ingredients except for the oil into a food processor and blend 3. Slowly drizzle the oil in until pureed and smooth Preparation Time - 10 Minutes
Preparation Time - 3o Minutes
Where Week 1 Hungry Minds Gather
43
GATHERED
Where Hungry Minds Gather
Plum & Fig Salad Ingredients Plums, Sliced Black Mission Figs, Fresh, Halved Ginger Honey Chinese 5 Spice Pepitas, Toasted Micro Beet Green
4 Each 9 Each 1/4 Cups 1 Teaspoon 1/8 Cup 1/8 Cup
Preparation 1. Clean all fruits 2. Prepare the ginger honey (Separate recipe) 3. Place the plums into a bowl and toss with the 5 spice 4. Place some beet greens in the bottom of a serving bowl and place plums onto the salad 5. Drizzle the entire salad with the ginger honey 6. Place the fresh figs randomly around and on top of the plum mixture 7. Garnish with the baby beet greens & toasted pepitas 8. Serve immediately
Where6Hungry Minds Gather Week
Serves 6
Ginger Honey Ingredients Ginger, Cleaned & Minced Water Ginger, Powder Honey, Clover
3 Tablespoons 1 Tablespoon 1 Teaspoon 1/4 Cups
Preparation 1. Place the cleaned ginger and water into a food processor and pure into a ginger paste 2. Add the powdered ginger and honey and puree until it comes together Preparation Time - 5 Minutes
44
WEEK 7
Where Hungry Minds Gather
Where Week 1 Hungry Minds Gather
45
Week 7 Ancient Grain Salad GATHERED
Where Hungry Minds Gather
Ingredients Wild Rice, Cooked Red Quinoa, Cooked Farro, Cooked Toasted Pistachio Toasted Walnuts, Chopped Dried Apricots, Sliced Dried Cranberries Raisins Pomegranate Seeds Celery, Diced Fine Scallions, Sliced Arugula Apple Cider Vinaigrette
1 Cup 1/2 Cup 1/2 Cup 3 Tablespoons 3 Tablespoons 1/8 Cup 3 Tablespoons 3 Tablespoons 3 Tablespoons 4 Tablespoons 3 Tablespoons 1 Cup 1/4 Cup
Preparation 1. Clean and cut all fruit and vegetables 2. Cook and chill all grains 3. Toast & cool nuts 4. Prepare apple cider vinaigrette (Separate recipe) 5. Place all ingredients into a mixing bowl and toss until thoroughly mixed 6. Place salad into a serving bowl on a bed of arugula and garnish with extra pomegranate seeds
Serves 6-8
Apple Cider Vinaigrette Ingredients Apple Cider Apple Cider Vinegar Honey Cinnamon Salt & Pepper Olive Oil Blend
1/8 Cup 1/8 Cup 1 Tablespoon Pinch Pinch 1/8 Cup
Preparation 1. Add All ingredients into the bowl except for the oil and mix together thoroughly 2. Slowly add the oil to the mixture until it is properly blended Preparation Time - 10 Minutes
Preparation Time - 1 Hour
Where Hungry Minds Gather
46
GATHERED
Where Hungry Minds Gather
Ingredients Lobster Bodies Tomato Paste Celery, Diced Onion, Diced Carrot, Diced Celery, Diced Vegetable Stock Thyme, Fresh Parsley, Flat Bay Leaf Salt & Pepper Cornstarch Sherry Wine Saffron Heavy Cream
Lobster Bisque
Serves 10 - 12
5 Pounds 1.5 Cups 1.5 Cups 1.5 Cups 1.5 Cups 6 Tablespoons 8 Cups 1 Sprig 2 Sprigs 1 Each To Taste 1/4 Cup 1 Cup 1 Pinch 4 Cups
Preparation 1.In a stock pot sauté the lobster bodies for 5 minutes, until the bodies are all red in color 2. Add 1 cup of tomato paste and allow to cook for 5 minutes, add the stock and cook for 1 hour 3. Once the broth as a deep lobster flavor and a nice red hue, strain out the bodies, leaving a lobster broth 4. Place the lobster broth into a clean stock pot 5. Add all vegetables and herbs to the stock as well as the reaming tomato paste and bring to a simmer 6. Cook for 30 minutes and puree the entire mixture and push through a strainer 7. Add the strained broth into a clean pan and add the heavy cream, add the sherry wine 8. Simmer the bisque for 25 minutes, mix the cornstarch with 1/4 cups of water and add to the mix 9. Allow the cornstarch slurry mixture to cook and thicken for another 20 minutes 10. Taste for proper seasoning and serve immediately with lobster meat in each bowl Preparation Time - 3 Hours
Week 7
47
Week 7 Roasted Chicken Salad GATHERED
Where Hungry Minds Gather
Ingredients Roasted Chicken Breast Red Onion, Shaved Celery, Shaved Frisse, Chopped Herb Aioli
3 Pounds 1 Cup 1 Cup 1/4 Cup 1.75 Cups
Preparation 1. Toss the chicken in olive oil, salt & pepper and roast in a 400° degree oven until 165° degrees, cool down 2. Clean and prep all vegetables 3. Prepare herb aioli (Separate recipe) 4. Place all ingredients (Saving half the frisse on the side) in a mixing bowl and toss until thoroughly mixed 5. Sprinkle frisse into the bottom of a bowl and place chicken salad on top, Garnish with more chopped frisse Preparation Time - 1.25 Hours
Where Hungry Minds Gather
Serves 6 - 8
Herb Aioli
Ingredients Mayo Lemon Juice Rosemary, Chopped Fresh Thyme, Chopped Fresh Parsley, Chopped Fresh Dill, Dry Garlic, Powder Salt Celery Salt Black Pepper
1.5 Cups 3 Tablespoons 1 Tablespoon 1 Tablespoon 1 Tablespoon 1/2 Teaspoon 1/2 Teaspoon Pinch 1/2 Teaspoon 1/2 Teaspoon
Preparation 1. Clean and chop all fresh herbs, juice the lemons 2. Place all ingredients into a mixing bowl and stir until well incorporated
Preparation Time - 15
48
GATHERED
Where Hungry Minds Gather
Grilled Squash Salad Ingredients Baby Kale Baby Spinach Roasted Butternut Squash Roasted Sweet Potatoes Grilled Zucchini Dried Cherries Goat Cheese, Crumbled Italian Dressing
2 Cups 2 Cups 1/2 Cup 1/2 Cup 1/2 Cup 3 Tablespoons 1/8 Cup 1/4 Cup
Preparation 1. Clean, oil, season & cook all vegetables - chill until needed 2. Prepare the italian dressing (Separate recipe) 3. Place kale, spinach and dressing into a bowl and toss together 4. Place the dressed greens onto a serving platter and sprinkle feta on top 5. Scatter the roasted vegetables on top of the lettuce mix and top with dried cherries
Serves 6
Italian Dressing Ingredients Small Tomato Red Wine Vinegar Dijon Mustard Lemon Juice Honey Garlic, Minced Extra Virgin Olive Oil Salt & Pepper Basil, Dried Oregano, Dried
1 Each 1 Tablespoon 2 Teaspoons 1 Tablespoon 1/2 Teaspoon 1/2 Clove 2 Tablespoons Pinch 1/8 Teaspoon 1/8 Teaspoon
Preparation 1. Half the tomato and grate the insides into a bowl discarding the skins 2. Add all ingredients into the bowl and mix together thoroughly
Preparation Time - ƒc Minutes
Week 7
49
Week 7 Seared Salmon Salad GATHERED
Where Hungry Minds Gather
Ingredients Mixed Greens, Lettuce Red Onion, Shaved Blistered Heirloom Tomatoes Capers Feta Cheese Diced English Cucumbers Fennel Pepper Crusted Salmon Lemon Basil Vinaigrette Micro Greens
4 Cups 1/8 Cup 1 Cup 1/8 Cup 1/2 Cup 4 Tablespoons 8 - 3.5 oz Pieces 1/4 Cup 1/4 Cup
Preparation 1. Prepare and cut all vegetables and fish, crust the top of the salmon with ground pepper and ground fennel 2. Pan sear the salmon until golden brown and finish in the oven until internal temperature is 135 degrees, chill 3. Place the lettuce, cheese, capers, onions, cucumbers & dressing into a bowl, mix thoroughly 4. Place the lettuce mixture onto a platter, place the tomatoes down the outside of the lettuce in a line 5. Sprinkle with more cheese and capers on top, place the chilled fish down the center of the lettuce 6. Garnish each piece of fish with micro greens
Serves 6 - 8
Lemon Basil Vinaigrette Ingredients Lemon Juice Honey Rice Wine Vinegar Salt & Pepper Chopped Fresh Basil Extra Virgin Olive Oil Salt & Pepper
2 Tablespoons 1/2 Teaspoons 1/2 Tablespoon Pinch 1.5 Tablespoon 2 Tablespoons Pinch
Preparation 1. Mix all ingredients together well Preparation Time - 10 Minutes
Preparation Time - 30 Minutes
Where Hungry Minds Gather
50
GATHERED
Where Hungry Minds Gather
Grape & Walnut Salad Ingredients Green Seedless Grapes Red Seedless Grapes Candied Walnuts Gorgonzola Cheese, Crumbled White Balsamic Vinegar Extra Virgin Olive Oil Micro Beet Greens Salt and Pepper
Serves 6 - 8
2 Cups 2 Cups 1/8 Cup 1/8 Cup 2 Tablespoons 1 Tablespoon 1/2 Cup To Taste
Preparation 1. Make the candied walnuts, cool down 2. Place all ingredients except for the walnuts and micro greens into a bowl and toss thoroughly 3. Place the mixture into a bowl with half the micro greens in the bottom 4. Garnish the salad with micro greens and the candied walnuts
Week 7
51
Where Hungry Minds Gather