Eagle Express Fresh Market Recipes - 11/14/2013

EWU Dining Services Presents

Eagle Express Fresh Market

s e p i c Re

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Ingredients 1 lb diced Roma Tomatoes 1 cup diced onion 1 cup fresh cilantro leaves 2 fresh limes 1 tsp. salt 1/2 tsp. pepper

Equipment Needed Sharp knife Teaspoon measuring spoon Tablespoon measuring spoon 1 cup measuring cup Mixing spoon Cutting board

Mix ingredients together with a spoon, and enjoy!

Makes approximately 1/2 gallon.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Ingredients 8 cups cleaned spinach, torn in bite sized pieces 1 cup sliced red onions 1 cup mandarin oranges (canned) 12 fresh strawberries, sliced 1 cup bacon bits 1 cup feta cheese, crumbled Bottled poppy seed dressing

Equipment Needed Sharp knife 1 measuring cup 1 large bowl 1 fork or whisk to mix dressing Cutting board

Combine the first six ingredients in a large bowl.

Add dressing and toss.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Caprese Skewers Ingredients Equipment Needed 8 - 6� Bamboo Skewers Tablespoon measuring spoon 8 cherry tomatoes 8 bocconcini (small balls of fresh mozzarella), drained 24 fresh basil leaves 1 tbsp. olive oil 1 tbsp. of your favorite vinegar (balsamic, red wine, or rice wine vinegars work well!)

Salt and pepper to taste

Skewer tomatoes and bocconcini balls, placing basil leaves between them.

Drizzle the skewers with olive oil and vinegar.

Sprinkle with salt and pepper to taste.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Roasted Vegetable Pasta Salad Ingredients 1 small eggplant, peeled and 3/4 - in. diced 1 red bell pepper, 1 - in. diced 1 yellow bell pepper 1 - in. diced 1 red onion, peeled and 1 - in. diced 2 cloves garlic, minced 1/3 cup olive oil 1 1/2 tsp salt 1/2 tsp ground black pepper 1/2 lb orzo or macaroni pasta, cooked and cooled 4 green onions, minced 6 oz feta cheese, 1/2 - in. diced 15 fresh basil leaves, torn

Dressing Ingredients 1/3 cup lemon juice 1/3 cup olive oil 1 tsp salt 1/2 tsp ground black pepper Equipment Needed Large sheet pan Spatula Vegetable peeler Sharp knife Teaspoon measuring spoon Cup measuring cups

Preheat oven to 425 degrees Fahrenheit. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper on a large sheet pan. Toast for 40 minutes or until browned, turning once with a spatula. Cool when done. Add the roasted vegetables to the cooled pasta. Mix together dressing ingredients, and toss with the pasta and vegetable mix. Top with green onions, feta cheese, and basil. Serves six.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Mojito Fruit Salad Ingredients Butter lettuce, torn into 2” pieces Watermelon, 1” dice Pineapple, 1” dice Cantaloupe, 1” dice Blueberries Kiwi, 1” dice Strawberries, cut in 1/2 or 1/4 depending on size

Dressing 6 fresh mint leaves, torn into small pieces 1 cup canola oil 1 cup fresh lime juice 2/3 cup honey 1 tbsp salt Equipment Needed Cutting board Serrated knife Bowl for mixing Measuring cup Tablespoon measuring cup Spoon for mixing

Mix fruit and lettuce together in a bowl.

Mix dressing ingredients together.

Gently stir dressing into fruit mixture, and enjoy!

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Strawberry Shortcake Ingredients 1 slice pound cake, 1/2 inch thick 1 cup fresh strawberries, sliced Whipped cream Equipment Needed Cutting board Knife Measuring cup

Place the pound cake on a plate.

Scatter strawberries over cake.

Top with whipped cream, and enjoy!

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Berry Smoothie Ingredients 8 oz of Fruit Juice 1 Banana 2 cups Berries Equipment Needed Blender

Combine all ingredients in blender.

Process until smooth, and enjoy!

Dining & Catering Services

Eastern Washington University

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Shaved Fennel Apple Salad Dressing Ingredients 1/3 cup olive oil 1 large shallot, minced 2 oranges, juiced 1/2 orange, zested 1 small lemon, juiced 2 tsp dijon mustard 1/2 tsp salt 1/4 tsp pepper

Equipment Needed Sealable container Measuring cup Measuring spoon Sharp knife for cutting Mandolin (optional) Large bowl Spoon or tongs for mixing

Salad Ingredients 1 bulb fennel, shaved with a knife or mandolin (2-3 cups), fronds reserved & chopped 1 Granny Smith apple, peeled, cored, and sliced into 1/8� thick slices, then cut into matchsticks 5 oz baby spinach leaves (about 5 cups lightly packed) 4 oz bleu cheese crumbles Combine dressing ingredients in a sealable container and shake to emulsify. Combine shaved fennel, some of the fronds, spinach leaves, and apple in a mixing bowl. Toss the salad with the dressing. Top with bleu cheese and fennel fronds.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Fresh Market Slaw Ingredients

1 medium head of green cabbage, finely shredded 1/2 small head of purple cabbage, finely shredded 2 large carrots, finely shredded 1 cup diced mango or pineapple (1/4� diced) Favorite coleslaw dressing (approx.

1 - 1-1/2 cups)

Equipment Needed Large holed grater Knife 1 cup measuring cup 1 large bowl Spoon for mixing

Shred cabbage and carrots on a large holed grater. Mix with diced fruit. Add your favorite coleslaw dressing, and enjoy!

Serves approximately 8 - 10.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Potato Salad

Ingredients

For Salad: 3-4 fingerling potatoes 1/2 cup finely chopped onions 1/4 cup finely chopped Italian parsley 2 tbs. pickled bell pepper in oil 16 small cherry tomatoes 2 tbs. capers 3 tbs. crumbled feta cheese

Equipment Needed

Sharp Knife Teaspoon Measuring Cup Tablespoon Measuring Cup Cutting Board 2 Mixing Bowls Mixing Utensils

For Vinagrette Dressing:

Juice of 1/2 of a fresh lemon 1 1/2 tsp. Dijon Mustard 2 tsp. white wine vinegar 1 tsp. honey

1 tsp. dried tarragon 1/2 cup extra virgin olive oil 1/2 tsp. fresh ground pepper Salt as desired to taste

Wash the potatoes and cut into 1/4� width and place in a medium sized bowl with all remaining ingredients except the Feta cheese. Toss gently with tongs or a fork.

In a seperate bowl put all of the vinagrette ingedients in together.

Whisk until completely blended and emulsified. Add a little salt.

Pour enough vinagrette over the salad to cover it but not douse it. Let the salad sit for 10 minutes while the rest of the meal is ready and plated. Add the feta cheese accordingly.

Makes about 4 servings.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Fresh Apple Sauce Ingredients 1 lb apples (Rome, Granny Smith, or Golden Delicious) 1/2 cup brown sugar 2 tbsp butter or margarine 1/2 tsp cinnamon 1/2 tsp vanilla

Equipment Needed Measuring cup Measuring spoons Fork Small knife Microwavable bowl Microwave oven

Peel and dice the apples into 1/2� pieces.

Put into a bowl with the sugar, butter, and cinnamon.

Microwave on High for 30 seconds and stir. Repeat in 30 second increments until apples are soft.

Mash with the back of a spoon to desired consistency, then add vanilla. Please note! This recipe can also be made on the top of the stove in a small pot.

This will serve approximately 4 - 6 people.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Roasted Butternut Squash Bisque Ingredients 1 large butternut squash 1/2 of a yellow onion, diced 2 large carrots cut in 1/4 inch coins 2 tbsp brown sugar 1 tsp cayenne pepper 3 quarts vegetable broth 1/2 cup heavy whipping cream Salt and pepper to taste

Equipment Needed Measuring cups Measuring spoons Mixing spoon Knife Vegetable peeler Pot Food processor

Peel, seed, and dice squash into one-inch cubes.

Combine squash, onion, carrot, and broth in a pot and simmer until squash is tender; approximately 45 minutes. Place the mixture in a food processor and blend until smooth - this may take a few batches. Return to the pot and add brown sugar and cayenne pepper. Add the heavy cream and stir, seasoning with salt and pepper to taste.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Harvest Medley Salad w/Maple Vinegar Dressing Ingredients 1 butternut squash 1 acorn squash 1 Granny Smith apple 1 Golden Delicious apple 1 fresh pear 1 red onion 1 Walla Walla sweet onion 2 Yukon potatoes 2 red potatoes 12 brussel sprouts 1/4 cup raisins 1/4 cup craisins Olive oil

Dressing Ingredients 1 cup salted butter 1/4 cup chopped shallots Fresh Cracked Black Pepper Nutmeg 1/3 cup cider vinegar 3 cups maple syrup 2 tbsp imitation maple flavoring Equipment Needed Knife Spoon Measuring cup Measuring spoons Cookie sheet or aluminum foil Sauce pan Whisk

Wash and peel both squashes, chop into halves, and remove the seeds with a spoon - then, chop them into bite-size pieces. Wash the apples and the pear, remove the stems and seeds and chop into bite size pieces. Peel the outer skin of the onion and thoroughly wash the potatoes, then cut each into bite-size pieces. Wash the brussel sprouts, and peel off any outer leaves. Combine all ingredients (not the dressing ingredients) into a bowl and add 2 -3 tbsp of olive oil, making sure to coat the bowl contents well. Take the contents of the bowl and placed them on a non-stick cookie sheet or aluminum foil and bake in an oven at 425 degrees for 12-18 minutes until vegetables are browned and the potatoes have been tested for doneness. Place mixture in a refrigerator and allow to cool. For the dressing, melt the butter in a sauce pan on low heat. Dice the shallots, and add to the melted butter in the sauce pan. Add cider vinegar, maple syrup, and maple flavoring, then pepper and nutmeg to taste. Use a whisk to blend the flavors together, then let simmer on low for 15 minutes. Remove from the stove and cool in a refrigerator. Once the vegetable mixture and the dressing have cooled, mix them together and enjoy! Serves 6-8.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Cheesy Potato Chowder Ingredients 6 medium unpeeled red potatoes, cut in 1/2-in. cubes 1 carton (32oz) reduced-sodium chicken broth (4 cups) 1/2 tsp salt 1/2 tsp pepper 3 1/2 cups frozen broccoli cuts 1/3 cup all-purpose flour 1 cup fat-free milk 1 brick (8oz) reduced fat sharp Cheddar cheese, shredded 1/2 cup fat-free sour cream 4 medium green onions, chopped (1/4 cup) Equipment Needed Knife Spoon Measuring cup Measuring spoons Cookie sheet or aluminum foil Sauce pan Whisk In a 5-quart Dutch oven, place potatoes; add just enough water to cover.

Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve one cup potatoes; return remaining potatoes to saucepan.In a small bowl, mash reserved potatoes with a fork; return to saucepan. Stir in broth, salt, and pepper.

Heat to boiling, and add broccoli. Still boiling, cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium. In a small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequent until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.

Serves approximately 8.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Tomato Yam Soup Ingredients 1 onion, diced 2 leeks, sliced 2 1/2 oz. butter 3 - 14 oz. cans diced tomato 1/2 gallon chicken or veggie stock 2 1/2 cups yams 1 tbsp basil

Equipment Needed Baking sheet Spoon Sauce pan Large pot Wire whisk

Bake the yams. When done, scoop the yam from the shell and set aside. In a sauce pan, saute the onions and the leeks until they are transparent.

Drain the diced tomato, and add these, the onions, and the leeks to the chicken/veggie stock in a large pot. Add the cooked yams and basil, and let simmer for about one hour.

Use a wire whisk to whip the soup until smooth.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Ingredients 3/4 cup onion, 1-in. diced 1 tbsp. garlic, chopped 1/2 cup green bell pepper, 1-in. diced 1/2 cup red bell pepper, 1-in. diced 3/4 cup eggplant, 1-in. diced 3/4 cup zucchini, 1-in. diced 1 can diced tomatoes in juice 2 tsp. dry basil 2 tbsp. olive oil Salt and pepper, to taste

Equipment Needed Knife Measuring cup Measuring spoons Saucepan Stirring spoon Can opener

Saute onions and garlic in olive oil over medium-high heat until tender. Add bell peppers, eggplant, and zucchini and saute until tender, approximately 10 minutes. Add the can of tomatoes in juice and the basil, and saute for another 5 minutes. Season with salt and pepper to taste.

This will yield approximately eight 4 oz servings.

Eagle Express Fresh Market Recipes THIS WEEK’S RECIPE:

Sweet Potato Salad Ingredients 2 yams/sweet potatoes 6 Yukon Gold potatoes 1/4 cup mayonnaise 2 tbsp Dijon mustard 3 tbsp balsamic vinegar 1/2 tsp ground tumeric 1 1/2 tsp chopped chives or green onions 3 strips of bacon 1/2 red onion, small, diced Pinch of salt and pepper to taste

Equipment Needed Medium size boiling pot Knife Measuring cup/spoon Butter knife Stirring spoon

Wash all potatoes/yams, and place in pot. Fill the pot with water until the potatoes are covered, and then boil for 20 to 25 minutes or until potatoes are tender. Drain the potatoes/yams, dry, then peel the skin off of the yams or sweet potatoes with the butter knife - place in a refrigerator to cool. Leave the skin on the Yukon potatoes for flavor, but keep with the sweet potatoes/yams to cool. Meanwhile, mix together the mayonnaise, Dijon mustard, balsamic vinegar, tumeric, chives or green onions, and salt and pepper in a large bowl. Add the bacon and red onion. Cube the sweet potatoes and Yukon potatoes into bite size pieces, and add to the bowl, tossing to coat/mix.

This will produce eight to ten 4 oz servings.