Fall/Winter Recipe Collection FINAL 4-3-23

Fall/Winter Recipe Collection

Fall/Winter Recipe Collection

Appetizers

Bacon Wrapped-Figs

Bruschetta with Balsamic Glaze

Crostini with Olive Tapenade

Falafel with Tzatziki Sauce

Harissa Chicken Wings with Yogurt Sauce

Hummus with Crispy Mushrooms

Lavash with Artichoke Dip

Olive and Feta Pull Apart

Roasted Cauliflower Tabbouleh

Roasted

Spiced

Spiced

Spiced Roasted Pepper Dip

Spiced Shrimp Skewers

Cucumber Dill Soup

Gazpacho Flatbreads

Brie Pear and Bacon Flatbread

Chicken and Pesto Flatbread

Figs and Prosciutto Flatbread

Focaccia Bread

Greek Flatbread

Italian Style Flatbread

Lamb Spiced Flatbread

Lavash

Roasted Pepper and Hummus Flatbread

Lamb

Dessert

Amba Panna Cotta Baklava

Creme Catalana

Currant Cinnamon Roll

Orange Phyllo Cake

Poached Pears

Spiced Pound Cake

Sugar Dough Cookie

Taboon Zookie Cookie

Tahini Ice Cream

Tiropita Roll

Turkish Cotton Candy

Sauces

Amba Sauce

Artichoke Dip

Babaganoush

Blackberry Sauce

Calamansi Sauce

Creme Fraiche Sauce

Creme Fraiche Tahini

Dill Ranch Yogurt

Eggplant Tapenade Garlic Herb Sauce

Pomegranate

Cheesy Polenta

Saffron

Yukon Gold Potatoes

APPETIZERS

Recipe Request

Submitted by Recipe *

Hearth Oven fired Bacon Wrapped Figs stuffed with Goat Cheese & drizzled with pure Maple Syrup INGREDIENT

Directions:

Ingredients

1.Using a food processor pulse the dried cranberry and goat cheese.

2.Fold the chop parsley unto the goat cheese mixture and set it aside.

3.Cut the top of the figs and core it out.

4. Fill each fig with about 1 tsp of the goat cheese mixture.

5.Wrap each figs with bacon and secure with toothpick.

6.Bake the stuffed figs until the bacon is cooked through and crispy.

7. Drizzle with maple syrup before service and garnish with micro flower.

Recipe Request

Submitted by Recipe

Bruschetta with Balsamic Glaze

2 ounces

Sliced Baguettes topped with Basil, Garlic, Tomatoes, Olive Oil. Drizzled with a Balsamic Glaze

Ingredients

Directions:

Directions:

1.Combine tomatoes, basil, 3 tbsp olive oil, garlic, salt & pepper in a large bowl.Mix well and let it stand at room temperature for 1 hour to blend the flavors.

2.Slice baguette, brush both sides with Olive Oil, grill for 2-3 minutes each side.

3.Top each bread slice with 1 1/2 tbsp of the tomato mixture.

4.Drizzled the balsamic glazed before service.

Recipe Request

RECIPE NAME

Crostini with Olive Tapenade

2 ounces

House Kalamata Tapenade with grilled sliced Baguettes brushed with Lemon Juice & Olive Oil INGREDIENT

Directions:

1.Place garlic cloves into the food processor: Pulse to mince. Add Olives, Parsley, Capers , Lemon Juice and Olive oil then blend until mixture is finely chopped.

2.Brush crostini with olive oil and place it into the grill.

3

Recipe Request

Israel Tan Westwood Village

3 pieces

Falafel with Tzatziki Sauce

8

Crunchy Falafel made with Chickpeas, Parsley, Cilantro, Dill, Garlic, Cumin & Coriander

Ingredients

Submitted by Recipe *

Directions:

1.Add the chickpeas, herbs, onions, garlic and spices to the food processor.

2.Pulse until mixture is smooth, scrapping side of the bowl frequently.

If the mixture is too dry add 1 -2 tbsp of water.

3.Scoop out heaping tablespoon of the mixture .

4.Shape into 1.5 inch balls with dampered hands and place onto a baking sheet.

5.Fry the falafel in batches for 3-5 mins or until golden brown.

6.Garnish with chopped parsley

7.Serve with Tzatziki Sauce.

Recipe Request

Submitted by Recipe

Harissa Chicken Wings with Yogurt Sauce

Harissa spiced Istanbul inspired Chicken Wings served with a creamy yogurt sauce.

Ingredients

Directions:

1.Combine buttermilk,egg,1.5 tbsp powder ranch,lemon ,garlic,onion powder, chicken seasoning and chicken wings toss and marinate over night.

2.Combine Harissa,curry paste, honey and set it aside.

3.Medium mixing bowl combine the flour and the remaining ranch powder with the marinated chicken wings together.

4.Tossed the c hicken wings until evenly coated.

5.Fry the wings until golden brown, Toss in the harissa mixture.

6.Serve with ranch, yogurt dill sauce.

Recipe Request

Israel Tan Westwood Village

4 ounces

Submitted by Recipe

Hummus with Crispy Mushrooms

Warm hummus topped with Mushrooms sauteed with Chickpeas, Parsley, Pistacios & sumac INGREDIENT NAME

Ingredients

* Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

Chickpeas 15oz

Eggs 10 oz

Flour 3 cups

Hummus 3 cup

Olive Oil Divided 3 tbsp

Oyster or Shitake Mushroom 12oz

Panko 5 cups

Parsley Leaf Chopped 1/4 cup

Pepper 1/2tsp

Pistacio Chopped 2 tbsp

Salt 1 tsp

Sumac 2 tsp

Directions:

1.Coat mushrooms in flour, shaking off excess, then dip in egg (let excess drip off).

2.Dredge in Panko, turning twice and patting to adhere.Set aside.

3.In a medium mixing bowl combine chickpeas,salt,pepper sumac .

4.Place the chickpea mixture to a sheet pan and bake till it gets golden brown.

5.Working in batches cook the mushroom , gently shaking occasionally, until mushroom is browned, about 4 minutes.

6.Divide hummus among individual bowls. Top with the crispy mushrooms,Chickpeas, Pistachios,Parsley. Sprinkle with extra sumac and olive oil before service.

Recipe Request

Submitted by Recipe

Lavash with Artichoke Dip

4 ounces

Lavash Pizza with Artichoke Hearts, Parmesan Cheese and Mediterranean Sun-dried Tomatoes

Ingredients

Directions:

1.Place all ingredients in a food processor.

2.Pulse about 12 times until coarsely chopped.

3.While the food processor is running, add the remaining oil until smooth.

4.Add Parmesan cheese and pulse until blended.

5.Brush both side of the bread with 2 tbsp of olive oil, Sprinkle with salt and baked till cripy.

6.Break Lavash into chips. Serve with artichoke dip.

Submitted by Recipe

6 ounces

Small pull apart breads filled with Olives and Feta Cheese.

1.Dissolve active yeast, 1/2 cup of luke warm water, Let it bloom for 5 mins.

2.Place AP flour,Bread flour, salt, sugar, yeast, milk and butter into a mixer.

3.Using a dough hook attachment, mix all the ingredients for 5 mins.

4.The dough should be sticky and firm.

5.Spray a large mixing bowl with a non stick spray.

6.Place the dough onto the mixing bowl, Spray the top of the dough with a non stick spray then cover.

7.Let it proof above the oven until it double the size. Approximately 30-45 mins

8.Using ap flour as needed.An ounce scale & dough scrapper, knead & portion the dough. About 1oz each dough. Arrange the dough in a circle shape.

9.Using a sheet pan, parchment paper and cornmeal, place the portioned dough.

10.Combine garlic,rosemary & oil in a small bowl and let it stand for 10 mins.

11.Brush the dough with garlic oil, top with onion.

12.Baked the dough for about 10-15 mins until golden brown.

13.Top the dough with feta cheese, basil leaves and olives.

Olive and Feta Pull Apart

Recipe Request

4 ounces

Citrus infused middle eastern salad with roasted cauliflower & fresh market vegetables

1.Place a large skillet over medium heat. Add 1 tsp.oil, riced cauliflower and stir.

2.Continue stirring until cauliflower starts to release some of its moisture and is crisp tender. Add cumin, coriander, salt, pepper, lemon juice & paprika.

3.Place the cauliflower rice onto a sheet pan to cool off.

4.Place oil, lemon juice on a blender to emulsify and set aside

5.Using a large mixing bowl combine the cool down cauliflower,cucu mber, tomato, onion and chopped parsley and lemon dressing.

6.Tossed mixture until everything is well coated.Sprinkle salt & pepper to taste.

RECIPE

Recipe Request

NAME

Israel Tan Westwood Village

Submitted by Recipe

Roasted Sweet Potato & Carrot Batonttes with Zaatar Breadcrumbs

4 ounces

Hearth Oven roasted Sweet Potato and Carrots tossed with a Zaatar seasoning

Ingredients

* Universal Measurement in Volume or Weight - Use: Lb, Oz,

INGREDIENT NAME

or bunch

Directions:

Directions:

1.Chop the parsley until it is nearly finely chopped. Set aside

2.In a large mixing bowl combine the zaatar seasoning,panko,butter,salt n pepper .

3.Using a large sauce pan with water, blanch the carrots and sweet potato until its par cooked. Cool it down and set it aside.

4.In a large mixing bowl toss the carrots & sweet potato sticks in olive oil,salt & pepper until well coated.

5.Arrange the carrot and sweet potato into the skillet and sprinkle with the zaatar bread crumbs.

6.Baked the mixture for 4-5 mins until the zaatar gets golden brown.

7.Garnish with chopped parsley before service.

6 Ounces

Submitted

Scallop Crudo

WATERMARK 1/19/2023 8

Scallops paired with a simple marinade of Ginger, Lemon Juice, Light Soy Sauce & Sesame Oil

Directions:

1.In a large mixing bowl whisk orange juice,lemon juice,soy sauce, ,red wine vinegar and set it aside.

2.Slice scallop crosswise, Dice the japaneno and bell pepper very small.

3.Grate the ginger using the microplane grater and set aside.

4.Arrange the scallops on the chilled plate then pour the citrus broth over.

6.Garnish with the grated ginger,red bell pepper, Jalapeno and Micro Flowers on top.

7.Using a small spoon drop small amount of the sesame seed oil into the broth.

Recipe Request

Israel Tan Westwood Village

5 ounces

Submitted by Recipe

Shaksuka with Grilled Baguettes

Citrus infused middle eastern salad with roasted cauliflower & fresh market vegetables

Ingredients

INGREDIENT

Garlic

Directions:

1.Combine oil,bell pepper,garlic, tomatoes and all the spices in a large sauce pan.

2.Simmer the mixture in medium heat for 2-3 hours constantly stirring.

3.Stir in the feta cheese.

4.Poach the eggs and set it aside.

5.Transfer tomato mixture into a serving bowl, place poached egg on top of the dish.

6.Garnish with chopped parsley before service.

7.Serve with toasted baguette slices.

Recipe Request

Submitted by

Spiced Greek Meatballs (Keftedes)

Three 2 ounce pieces

Spiced lamb & beef mixed with onion, garlic, coriander, ginger, cumin & parmesan cheese

1.Using mixer with a paddle attachment , mix all ingredients until just combined.

2.Scoop the mixture with a 2oz scoop and shape mixture into meatballs.

3.Place the meatballs in a large sheet pan.

4..Bake 18-20 minutes or until cooked through.

5.Served with Yogurt Sauce and garnish with chopped parsley.

RECIPE NAME

Recipe Request

Submitted by Recipe

Spiced Roasted Chickpea and Edimame

4 ounces

Moroccan spiced Chickpea Salad with Edamame, Olive Oil, Sea Salt & fresh Lime wedges INGREDIENT

Directions:

Ingredients

1.Combine oil,salt,pepper,chili powder and chickpea in a large bowl, toss to coat.

2.Spread the chickpea mixture into the sheet pan and bake for 10-12 mins.

3.In a medium sauce pan blanch the edimame till its get tender. Set aside

4.Combine the chcikpea and edimame in a mixing bowl toss.

5.Serve with lime wedge.

Recipe Request

Submitted by Recipe

Spiced Roasted Pepper Dip

3 ounces

Puree of fire roasted Pablano & Green Bell Peppers infused with Paprika, Feta Cheese & Lemon Juice

Ingredients

Directions:

1.Broil the bell pepper and pablano chile until the skin is puffeed and charred.

2.Place both peppers in a mixing bowl and cover with plastic.

3.Using a wet towel peel the charred skin of the peppers.

4.Cut both of the peppers in the middile take out the seeds and steam.

5.Place all ingredients in food processor & pulse till achived desired consistency.

6.Cut pita or lavash into chips and served with red pepper dip, Garnish with olive oil and parsley before service.

Recipe Request

Spiced Shrimp on Skewers

4 ounces

Tunisian spiced Shrimp skewers rubbed with Coriander, Cumin, Garlic, Red Curry, Ginger & Harissa INGREDIENT

Directions:

1.Using a large mixing bowl , combine all ingredients.

2.Place each shrimp on skewers.

3.Grilled the shrimp on the broiler until done.

4.Served with Yogurt Sauce and garnish with chopped parsley.

FLATBREADS

SANDWICHES

SALADS

ENTREES

COMMUNITY

RECIPE NAME

Israel Tan Westwood Village

Submitted by Recipe

SERVING PORTION SIZE TOTAL # OF SERVINGS

Fire-roasted Lamb Kabobs with Mediterranean Spices

Ingredients

CORPORATION

4

INGREDIENT NAME QUANTITY MEASURE *

Beef Tenderloin Large Diced 16oz

Beef Kabob Marinate 1 cup

Directions:

1.In a large mixing bowl place the diced beef

2.Tossed the mixtured until beef chunks are well coated. Marinate overnight.

3.Preheat the broiler to medium-high heat. Lightly oil the grill grate.

4.Thread beef onto skewers

5.Grill skewers, turning as needed, until meat is cooked through,about 8 minutes.

Recipe Request

CHICKEN KABOB

Fire-roasted Chicken Kabobs with Mediterranean Spices INGREDIENT

Directions:

Ingredients

1.In a large mixing bowl place the dice chicken breast.

2.Tossed the mixtured until chicken is well coated. Marinate overnight

3.Preheat the broiler to medium-high heat. Lightly oil the grill grate.

4.Thread chicken onto skewers

5.Grill skewers, turning as needed, until meat is cooked through, about 10. minutes.

RECIPE NAME

by Recipe *

Submitted

10 Israel

Fire Roasted Moroccan Spiced Chicken Breast & Quarter INGREDIENT

Ingredients Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

Directions:

1.In a large mixing bowl place the chicken, 2 tbsp of oil,chicken seasoning & tossed until all chicken are well coated.

2.Baked the chicken for 30 mins.

3.In a large sauce pan sauteed the onion, garlic and tomato for 5 mins.

4.Deglaze the pan with the white wine then add all the spices and chicken stock Simmer for 15 mins.

5.Transfer and arrange the baked chicken onto a 400 pan, Pour the tomato mixture on top of it.

RECIPE NAME

Recipe Request

Submitted by

HARISSA ROASTED CHICKEN

Fire Roasted Harissa Spiced Chicken Quarter

Recipe *

INGREDIENT

Ingredients

Directions:

1.In a large mixing bowl place the oil,chicken seasoning ,curry paste, Harrisa,honey & mix well.

2.Tossed the chicken in the mixture until all the chicken are well coated.

3.Transfer the chicken into a sheet pan with parchment paper and baked for 30-45 mins until the chicken is fully cooked.

RECIPE NAME

Recipe Request

Herb Crusted Baby Lamb Chops for our Hearth Oven INGREDIENT

Directions:

1.Heat a skillet pan over a mdium high heat.

2.Add 4 tbsp of olive oil onto the skillet

3.Sear all the sides of the lamb until browned, About 3-4 mins.

4.Remove the lamb and place it onto a baking pan to rest.

5.Brush top & side of the lamb with dijon mustard then coat top and both sides of the lamb with the herb mixture.

6.Roast the rack of lamb on the hearth oven for 15- 20 mins.

7.Allow the rack of lamb to rest before slicing.

COMMUNITY

RECIPE NAME

Recipe Request

Israel Tan

Westwood Village

Submitted by Recipe

Fire-roasted Lamb Kabobs with Mediterranean Spices

Ingredients

CORPORATION

1/19/2023

WATERMARK

4

INGREDIENT NAME QUANTITY MEASURE *

Lamb Diced 16oz Lamb Kabob Marinate 1 cup

Directions:

1.In a large mixing bowl place the diced lamb.

2.Toss the mixtured until lamb chunks are well coated. Marinate overnight.

3.Preheat the broiler to medium-high heat. Lightly oil the grill grate.

4.Thread lamb onto skewers

5.Grill skewers, turning as needed, until meat is cooked through about 8 minutes.

Recipe Request

Submitted by Recipe

Roasted Turkish spiced ground Lamb Skewers INGREDIENT

Ingredients

Directions:

1.Using a mixer with a paddle attachment combine all the ingredients together.

2.Form the lamb into small patties about 3 to 4 oz.

3.Mold the patties tightly around a long skewer so they form small oval shapes.

4.Heat a broiler, grill the kofta, turning once, until they are golden brown, for about 6 minutes.

Recipe Request

Submitted by Recipe

Slowly Braised cubes of Tender Beef with Apricot, Raisins, Carrots, Chickpeas & Moroccan Spices

Directions:

1.Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper.add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Set it aside

2.Add remaining tablespoon oil, onion, carrot, and garlic to pan.tirring frequently, about 10 minutes. Add spices; stir 1 minute. Deglaze with red wine & add beef. Let the red wine reduce, add the beef stock, apricot,olives,raisin and chickpeas.

3.Simmer until juices thicken, about 30 minutes or the beef is tender.

4.Garnish with shaved almonds before service.

RECIPE NAME

Recipe Request

Roasted Chicken with zesty Moroccan Spices & Herbs

Submitted by Recipe *

MOROCCAN SPICED CHICKEN

Ingredients

Directions:

1.Using a medium mixing bowl, Mix together all the spice and oil.

2.Add the chicken to the spice mixture tossed until all the chiken is coated.

3.Place the coated chicken onto the baking pan and bake it at the hearth oven for 30 to 45 minutes until the chicken is fully cook.

Recipe Request

Slowly Braised Lamb with Moroccan Spices

Directions:

1.Using a food processor add the diced onion and pulse until smooth texture.

2.In a large saucepan over medium heat,add oil and the diced lamb, Cook till the meat is brown.

3.Add in the puree onion, ginger, garlic,and all the spices stirring constanly.

4.Add in the water and tomato puree and let simmer on medium-low heat for 45 minutes, adding in the yogurt just before serving.

RECIPE NAME

Recipe Request

Submitted by

Recipe

Fresh Fillet of Branzino roasted and dusted with Moroccan Spices to perfection

Ingredients

INGREDIENT NAME QUANTITY MEASURE *

1.Sprinkle the fish on the fleshy side with the moroccan spice,lemon pepper, Salt and pepper then place the lemon slices on top of the fish.

2.Place a large skillet over the hearth oven then add oil.

3.Plac e the branzino skin-side down onto the skillet.

4.Cook for 4 mins til the skin gets crispy & carefully flip & cook for another 3 min.

5.Place the cook fish on a paper towel-lined plate to remove any excess oil.

Directions:

1.In a large mixing bowl, mix the chicken seasoning,oil,paprika,lemon pepper and garlic.

2.Tossed the chicken in the mixture until its well coated.

3.Baked the chicken at 300'f for 30-45 mins or the chicken is fully cooked.

RECIPE NAME

Submitted

by

Village

Fresh Fillet of Wild Caught Salmon- Roasted to your specifications

*

Directions:

1.Season the salmon with salt and pepper.

2.Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot.

3.Place the salmon filet into the skillet and cook until golden brown. About 4 mins

Recipe Request

Directions:

1.Rinse the scallop with cold water and thoroughly pat dry.

2.Add the butter and oil to a 12 to 14-inch saute pan on high heat, Salt and pepper the scallops.

3.Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.

4.Sear the scallops for 1 1/2 minutes on each side.The scallops should have a 1/4 inch golden crust on each side while still being translucent in the center.

Recipe Request

Submitted by Recipe

Fire-roasted Shitake Mushroom Kabobs with Mediterranean Spices & Cherry Tomatoes INGREDIENT

Directions:

1.In a large sauce pan with water, place mushrooms and let it hydrate for 5 mins.

2. Drain the water and let the mushroom cooldown and set aside.

3.In a large mixing bowl place all theingredients together except the sweet soy.

4.Tossed everything together until all the vegetables are well coated, Let it marinate overnight

5.Thread Shiitake and vegetables onto skewers, leaving a small space between each item.

6.Grill skewers, turning as needed, until the vegetables are tender, about 6-8 minutes.

Citrus infused fresh Fillet of Mahi-Mahi basted with a Citrus & Herb mixture

Directions:

1.For Basting sauce combine oil,lemon juice,lemon zest,garlic,rosemary,parsley, salt and pepper in a small bowl.

2.Set aside half of the basting sauce until ready for service.

3.Brus h both sides of the fish with basting sauce ,place on medium heat on the broiler, basting generously with sauce.

4.Grill both side for 4-6 mins or until desired degree of doneness.

RECIPE NAME

Recipe Request

Submitted by

STUFFED HEIRLOOM TOMATO

Vegetarian main dish of Heirloom Tomato stuffed with Shallots, Garlic, Panko & Fresh Herbs INGREDIENT

Directions:

Ingredients

1.In a medium saucepan over medium heat, melt butter with 1 tsp of olive oil Add the shallot and garlic and cook, stirring constantly, about 2 minutes

2.Add the thyme and rosemary and continue to cook, stirring frequently, until the the shallot and garlic are cook.

4.Halve the tomato lengthwise and hollow them out, Season with salt and pepper par bake it for 3 mins

5.Place the tahini paste and the shalot mixture in a bowl, mix until well combine.

6.Fill the tomato with the tahini mixture and bake for 8 mins.

7.Drizzel with balsamic glaze & olive oil before service.

Recipe Request

Vegetarian main dish of Portabello Mushroom stuffed with Shallots, Rice, Garlic & Herbs

Ingredients

Submitted by Recipe *

Directions:

1.In a medium saucepan over medium heat, melt butter with 1 tsp of olive oil Add the shallot and garlic and cook, stirring constantly, about 2 minutes

2.Add the thyme and rosemary and continue to cook, stirring frequently, until the the shallot and garlic are cook.

4.Clean the inside of the protabello mushroom hollowing them out, Season with salt and pepper par bake it for 3 mins

5.Place the panko,melted butter, shallot/Rice mixture in a bowl, mix until combine

6.Fill the mushroom with the panko mixture and bake for 8 mins.

7.Drizzel with balsamic glaze & olive oil before service.

DESSERTS

SAUCES

STARCHES

SPICE MARINADE