Culinary Cascadia: A Collaborative Employee Cookbook

CASCADIA cculinary ulinary

A COLLABORATIVE EMPLOYEE COOKBOOK

SALADS QUICK SNACKS

BREAKFAST/LUNCH/DINNER DESSERT

SALADS

CUCUMBER AVOCADO SALAD

CUCUMBER AVOCADO SALAD

PREP TIME: 10-15 MINUTES

VEGAN, NUT-FREE

INGREDIENTS

1 cucumber

1-2 small avocados

1 jalapeno (optional)

1 lime

1/2 lemon (optional)

salt and pepper to taste

DIRECTIONS

Dice1cucumberandputitinabowl

Slice1-2smallavocadosandaddtothe bowlofcucumbers

Ifyoulikespice,dice1jalapenoanddiceit upandaddtothebowl(removeseedsfor lessspice)

Slice1limeandsqueezeitinthebowl Ifyou likecitrus,youcansqueezehalfalemon, too.

Addsaltandpeppertoyourliking Mixeverythingupwithaspoonorputatop onthebowlandshakeitup.

Youcanalsoputitinthefridgeforaboutan hourtogetcoldandlettheflavorssoak

NOTES

Eatitbyitselflike asaladorenjoyit likeadipwith chips!

FETA SALAD

PREP TIME: 10-20 MINUTES

INGREDIENTS

1 English cucumber, cut in small chunks

2 tomatoes, cut in small chunks 1 jar of artichoke hearts, drained

2 oz or desired portion of feta cheese, crumbled

Juice of 1 lemon, squeezed

2 tablespoons olive oil

Add 1 tablespoon of herbs. I use za'atar, sumac, baharat, ras al hanout, or you could use fresh basil, fresh rosemary, etc.

(Optional) 1 cup of cooked risotto, cooked quinoa, or a grain or pasta of your choice.

DIRECTIONS

Cutyourveggies

Addyourartichokes,oil,lemonjuice, cheese,herbs,andpastaorgrains (optional),andtoss

It'sreadytoeat,orcanbestoredinthe fridge,andeatenlater,orthenextday

NOTES

It'sstilldelicious thenextday!

2.

3.

GARBANZO SALAD

PREP TIME: 10 MINUTES VEGETARIAN, NUT-FREE

INGREDIENTS

Chickpeas (1-2 cans)

Cucumbers

Cherry tomatoes

Feta

Lemon (1-2)

Olive oil

Red wine vinegar

Salt and pepper to taste

DIRECTIONS

Take1or2cansofchickpeasdependingon howmanyyouareserving,drainandset intoabowl

Cutasmanycucumbersasyou'dlikeand placeintothebowl

Repeatwiththetomatoes

Take1or2lemonsdependingonhowmany youserve,andsqueezejuiceintoamason jarandaddtheredwinevinegarandolive oil(Imeasuretheliquidsbyeye)

Addsaltandpeppertotaste,thenshake well

Pourontosaladandletchillforabout5 minutes,thentopwithfeta

NOTES

Addavocadoto makethissalad evenbetter!

1.

2. 3

4.

5.

6.

Recipe courtesy of Haven Thompson at Plaza Health Center

NEW SEASONS-STYLE KALE SALAD

PREP TIME: 5 MINUTES

SETTING TIME: 1-2 HOURS

VEGAN & PALEO

INGREDIENTS

1 bunch of kale washed & chopped

1/2 large red or sweet yellow onion, finely chopped

1 medium-sized lemon, juiced

3 Tbsp of Bragg's Liquid Aminos

1/3 cup olive oil

2 cloves garlic, finely chopped Salt & pepper to taste

3 Tbsp sesame seeds

3 Tbsp sunflower seeds

3 Tbsp pumpkin seeds

DIRECTIONS

Whisk the lemon juice, liquid aminos & olive oil together, then add in the 2 finely chopped cloves of garlic Dress the salad to your liking. Remember, you want it a bit sticky so the seeds will disperse throughout the greens Gently mix the salad with the seeds. (For non-vegan) Grate fresh parmesan over top & enjoy!

NOTES

The salad will keep up to two days

RECIPE SOURCE

reallyintothis.com (New Seasons Coastal Kale Salad)

2. 3.

4.

5.

ASIAN NOODLE SALAD

PREP TIME: 20 MINUTES

COOK TIME: 7 MINUTES

VEGAN

INGREDIENTS

FOR THE ASIAN NOODLE SALAD

150g/6oz medium wheat noodles

1 large carrot, julienned thinly

5 radishes, sliced thinly

⅓ of cabbage head/3 cups green cabbage

1 cup shelled edamame

10g (1/4 cup) cilantro

2-3 green onions, sliced

1 tbsp sesame seeds

FOR THE PEANUT DRESSING

2 tbsp chunky peanut butter

1 tbsp maple syrup

2 tbsp sesame oil

2 tbsp rice vinegar or any other plain vinegar

4 tbsp soy sauce

1 tsp grated fresh ginger

1 clove garlic, pressed

2 tsp Sriracha sauce or

1 tsp dried chilli flakes

DIRECTIONS

1 2. 3 4 5 6

Cook the noodles according to package instructions (Asian noodles cook faster than Italian pasta, so take care not to overcook)

Meanwhile, in a small bowl combine the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger and pressed garlic

Drain the noodles and put them in a large salad bowl

Then pour the peanut dressing over the hot noodles, so they can absorb the flavor properly

Cool until room temperature While the noodles are cooling, prepare the vegetables: slice the red cabbage very thinly, using a mandolin slicer if available Cut the carrot into thin julienne, slice the radishes thinly Slice the green onion and chop the cilantro

When the noodles are at room temperature, add the vegetables and sesame seeds Toss to combine

NOTES

This is a recipe that I found online a few years ago, and modified it and veganized it over time It is the perfectly well balanced dish for the incoming hot months

Recipe courtesy of Jimmy Campbell at Andrea Place

QUICK SNACKS

ROAST BEEF ROLL-UPS

TUNA SNACK

GRAHAM CRACKER, PEANUT BUTTER AND

BANANA SNACK

GREEN BEAN FRIES (GF)

PICO DE GALLO

CLOUD BREAD

ROAST BEEF ROLL-UPS

PREP TIME: 5 MINUTES

GLUTEN-FREE, NUT-FREE

INGREDIENTS

Deli roast beef

Cream cheese

DIRECTIONS

1.

Lay out a slice of roast beef (you can substitute your favorite deli meat).

2.

3.

4.

Spread some cream cheese on it.

Roll it up. Enjoy!

TUNA SNACK

PREP TIME: 5-10 MINUTES

Red, Green, or Yellow bell pepper

Canned or packaged tuna S

Salt and pepper

Avocado, soft

DIRECTIONS

INGREDIENTS NOTES

Cut the bell pepper in half and scrap the seeds out. You can save the seeds and plant them later

Open the tuna and drain liquid out Cut the avocado and take half and scoop out and add to the tuna. Add salt and pepper

Scoop the tuna into the bell pepper and enjoy!

If you are in a hurry and need a quick a meal or snack, instead of going through a drive through, stop at the store for these ingredients. You can add your own ideas or replace one for another.

RECIPE SOURCE

GRAHAM CRACKER, PEANUT BUTTER & BANANA SNACK

PREP TIME: 5 CAN BE MADE FREE & VEGA

INGREDIENTS

Graham Crackers (Vegan option: Nabisco brand)

Peanut Butter

Banana

DIRECTIONS

You take the graham crackers and break them into squares

Then spread peanut butter (as much as desired) on to the graham cracker

Then slice some bananas (as many as you want), and place banana slices on top.

Voila!

NOTES

You can also use rice cakes instead of graham crackers if you'd like a low carb, gluten free option.

If you use Nabisco graham crackers, or another vegan graham cracker, this snack is Vegan If you use rice crackers instead of graham crackers, this can be gluten-free and vegan.

RECIPE SOURCE

My best friend's mom, who made these for us all the time growing up

GLUTEN-FREE BAKED GREEN BEAN FRIES

PREP TIME: 10 MINUTES

COOK TIME: 8 MINUTES

GLUTEN FREE

INGREDIENTS

Almond flour

Fresh green beans

Parmesan cheese

1 tbsp oil of your choice

1 egg

Paprika

Onion powder

Garlic powder

Black pepper

Salt

DIRECTIONS

Preheat oven to 400 Whisk together egg and oil (1 egg to 1tbsp of oil)

In another bowl or plate, mix almond flour, spices, and parmesan cheese to create a breading

Dip green beans first in the egg mixture, then roll them through the almond flour mixture.

Place green beans on a baking sheet on parchment paper, then put in the oven for 5 minutes

Turn the green bean fries over and cook for an additional 3 minutes. Remove the green beans from the oven and let cool for 5 minutes

PICO DE GALLO

PREP TIME: 10 MINUTES GLUTEN-FREE, VEGAN, KETO

INGREDIENTS

Roma tomatoes - 10

White Onion - 1

Jalepenos -2-3

Limes -3

Cilantro - 1 bunch

Salt

DIRECTIONS

Dice veggies and put in large bowl (tomato, onion, jalapeno, cilantro)

Note: Jalapeños - remove seeds before dicing

Squeeze 2-3 limes on top

Salt to taste

1.

2.

3.

4.

CLOUD BREAD

PREP TIME: 10 MINUTES

SETTING TIME: 15 MINUTES

INGREDIENTS

4 large eggs, separated

1/2 teaspoon cream of tartar

2 ounces low-fat cream cheese

1 teaspoon Italian herb seasoning

1/2 teaspoon sea salt

1/4 - 1/2 teaspoon garlic powder

DIRECTIONS

Preheat the oven to 300 degrees F. If you have a convection oven, set on convect Line two large baking sheets with parchment paper

Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment.

Add the cream of tartar and beat on high until the froth turns into firm meringue peaks Move to a separate bowl

Place the cream cheese in the empty stand mixing bowl Beat on high to soften. Then add the egg yolks one at a time to incorporate.

Scrape the bowl and beat until the mixture is completely smooth Then beat in the Italian seasoning, salt, and garlic powder.

Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy

Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.

Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!

RECIPE SOURCE

NOTES

1) The Best Cloud Bread Recipe can be stored in an airtight container in the refrigerator for several days. However, the texture is best if eaten within 12 hours of baking.

2) Go easy on the garlic powder the first time you make it I like adding 1/2 teaspoon, but that might be a little much for some palates.

BREAKFAST, LUNCH & DINNER

SOUP TED'S TASY SHRIMP

GINGER-CURRY YAM SOUP

STEAK, POTATOES, KALE W/PEPPERCORN

MORNING OATS

PREP TIME: 5 MINUTES

SETTING TIME: 2-12 HOURS

INGREDIENTS

Rolled oats

Yogurt

Chia seeds

Fruit of choice

Honey

Nuts (optional)

DIRECTIONS

1.

2.

3.

Pour a cup of rolled oats, a cup of yogurt, and a table spoon of chia seeds all in a container. Mix together. Let it sit for 2 hours or over night. Top with fruits, nuts, and honey and enjoy!

NOTES

You can add peanut butter for that little bit of extra flavor!

PALOUSE SOUP MIX -

MINESTRONE STOUP

PREP TIME: 10 MINUTES FOR MIX, 5-15 MINUTES FOR SOUP

COOK TIME: 40-60 MINUTES

NUT-FREE

INGREDIENTS

MIX: yields 10 large pots of soup

One 16 oz bag

2.5 cups each of:

split peas (green or yellow)

lentils

pearl barley

2 cups pasta (like alphabet, macaroni, rotini)

OR 2 cups brown rice

1 cup dried onion flakes 1

⁄ cup dried celery flakes

½ cup parsley flakes

1 ½ teaspoons thyme

1 ½ teaspoons white pepper

Combine and mix all ingredients in a large, airtight container. Stir before using.

DIRECTIONS

Combine1cupofsoupmixwith4cupsofwateror seasonedstockinlargepan

Add1cupofcookedchoppedmeat,ifdesired

Bringtoaboil.

Reduceheattolowandcoverpan Simmergentlyfor 45to60minutes,oruntilpeasaretender

Add1/2t.saltifdesired.

MinestroneVariation:Combine1cupofsoupmixwith a16-oz canofstewedtomatoes,2to3cupswateror stock,1choppedcarrot,1to2choppedpotatoes,and 1/2t basil (Optional:1clovemincedgarlic)

Bringtoaboil Reduceheattolowandcoverpan

Simmer45to60minutesoruntilpeasaretender. Add1/2t salt,ifdesired

NOTES

Pro tip: Prepare mix without seasonings and add seasonings when preparing soups Use Italian Seasoning mix for Minestrone version If adding meat, prepare it by cooking with seasoning to layer flavors

https://www.food.com/recip e/palouse-soup-mix-409777

TED'S TASTY SHRIMP

PREP TIME: 10 MINUTES

COOK TIME: 5 MINUTES

PESCATARIAN

INGREDIENTS

1 lb. medium shrimp, peeled and deveined

3 tsp SATE SEASONING, divided

4-6 medium cloves garlic minced

2 TB oil (Ted uses canola oil)

4 oz. dry pasta, cooked according to package directions

1 tsp PENZEYS minced garlic

1-2 TB olive oil or pan drippings or butter

1/2 tsp. basil or oregano

1/2 Cup chopped tomatoes

DIRECTIONS

Place the shrimp in a large bowl. Sprinkle with 1 tsp. of the SATE SEASONING and stir. Repeat twice with the remaining SATE to coat the shrimp thoroughly. Heat a large skillet over medium-high heat Add the oil. Add the garlic and cook for 1 minute, stirring occasionally. Add shrimp and cook for 4-5 minutes, stirring frequently. until pink.

For the pasta: Mix Penzeys minced garlic with oil/drippings/butter. Let stand while pasta is cooking. Drain hot pasta. Quickly toss with oil and garlic mix. Crumble on basil and oregano. stir in the tomatoes and serve.

RECIPE SOURCE

I wrote and submitted it to Penzey's (a spice company) and they printed it in their catalog It is also on their website: https://wwwpenzeyscom/shop/recipes/ted-s-tasty-shrimp/

NOTES

I prefer it with Asian style rice noodles, but it can be made with Italian style pasta

1.

2.

3.

YAM SOUP WITH GINGER AND CURRY

PREP TIME: 40 MINUTES

COOK TIME: 40-60 MINUTES CAN BE MADE VEGAN

INGREDIENTS

Yams

Onions

Chicken or vegetable stock

Curry powder

Fresh ginger

Salt

DIRECTIONS

Peel yams and sauté in oil for a few minutes

When starting to cook, add onion and chopped ginger

Continue to sauté until potatoes become softer

Add stock.

Simmer until yams are fully cooked

NOTES

Very good over brown rice

STEAK, POTATOES, AND CREAMED KALE WITH PEPPERCORN SAUCE

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

12 ounce - Sirloin Steak

Kale - 4 ounce

Yukon Gold Potatoes - 12 ounce

Shallot - 1 unit

Sour Cream - 4 tablespoon

Black Peppercorns - ½ ounce

Beef Stock Concentrate

Kosher Salt Pepper

Vegetable Oil - 1 tablespoon

Butter - 1 tablespoon

DIRECTIONS

1 Wash and dry all produce Preheat oven to 400 degrees

INGREDIENTS RECIPE SOURCE

Cut potatoes into ¾-inch-thick wedges Remove and discard stems and ribs from kale Chop or tear leaves into 1-inch pieces Halve, peel, and mince shallot Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground

2 Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through

3 Melt 1 TBSP butter in a large pan over medium heat Add kale and a splash of water Cook until leaves are completely wilted and very tender, 4-5 minutes Season with salt and pepper Remove from heat, keeping kale in pan

4 Heat a drizzle of oil in a medium pan over medium-high heat Season steak all over with salt and pepper Add to pan and cook to desired doneness, 4-7 minutes per side Remove from pan and set aside to rest, 5 minutes

5 Heat another drizzle of oil in same pan Add shallot and ¼ tsp crushed peppercorns (more or less to taste). Cook until shallots are soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.

6. Return pan with kale to medium heat. When just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve next to potatoes and kale. Drizzle with sauce.

Hello Fresh

DESSERT

LAVENDER CRÈME BRULEE

LAVENDER CRÈME BRULEE

PREP TIME: 10 MINUTES

COOK TIME: 45-55 MINUTES

SETTING TIME: 2-4 HOURS

INGREDIENTS

4 egg yolks

4 tbsp Sugar (plus 2 tbsp for topping)

8oz whipping cream

1 tbsp dried lavender flower

BAKING SUPPLIES

4 ramekins

1 deep baking pan (large enough to hold the ramekins)

Mortar and pestle (or anything to smash the lavender)

DIRECTIONS

Preheat oven to 300F

Grease the ramekins (Butter, Crisco, or Spray oil work just fine!)

Smash lavender to create stronger taste (Doesn't need to be ground up. The purpose is so the flowers break open to enhance the scent and flavor)

In medium bowl mix together all the ingredients (except 2 tbsp of sugar used for topping)

Evenly distribute the mixture into the ramekins. (Should be no more than 2/3 full If using very small ramekins, you may need to use 5 or more)

Place ramekins into large baking dish

Fill baking dish with water until the water covers the ramekins

about halfway

Bake for 45 minutes

Remove ramekins and let them cool until you can safely touch them

Sprinkle the remaining sugar evenly across the top

Here, you can either use a torch to fire the sugar or, turn your oven to "broil," move the rack to the very top, and place ramekins directly under the coil (It's best to keep the oven cracked open to keep an eye on the the melting sugar)

You want the sugar to bubble/melt and turn a light goldenbrown.

Once they are browned, you can remove and refrigerate for at least 2 hours (I like to make them the day before and refrigerate overnight)

NOTES

You can substitute the sugar for sweeteners. I recommend erythritol because it bakes more like sugar than some others But, this is an easy enough recipe that you can play around with the ingredients to make it to your preference! You can also substitute other fragrant flowers, chopped dried fruits, or a bit of vanilla extract!

Recipe courtesy of Hannah Stiffler at Lloyd Corp Plaza (Admin)