Chef Chefd+ d+
andwich emonFlatbread n+SugarDonut Appetizer Appetizer Main Course Main Course Dessert Dessert
Brussels Sprout Brussels Sprout
Caesar Salad Caesar Salad
with Parmesan | Croutons | Garlic Dressing with Parmesan | Croutons | Garlic Dressing
Yield: 8 Portions Yield: 8 Portions
IIngredients: ngredients:
2 pounds brussels sprouts
2 pounds brussels sprouts
1 cup Caesar dressing
1 cup Caesar dressing
1/2 cup shredded parmesan cheese
1/2 cup shredded parmesan cheese
4 cups croutons 4 cups croutons
Method: Method:
Usina a Chef knife, slice the brussels sprouts into ribbons.
Usina a Chef knife, slice the brussels sprouts into ribbons.
In a large bowl, mix together the brussels sprout ribbons, the In a large bowl, mix together the brussels sprout ribbons, the parsley, croutons and parmesan cheese. parsley, croutons and parmesan cheese.
P Plate the salad, serve and Enjoy! late the salad, serve and Enjoy!
Grilled Asparagus Grilled Asparagus
FFlatbread latbread
with Pistachio | Honey | Arugula | Ricotta with Pistachio | Honey | Arugula | Ricotta
Yield: 4 Portions Yield: 4 Portions
IIngredients: ngredients:
1 pound asparagus, trimmed 1 pound asparagus, trimmed
1 ½ tablespoons olive oil, 1 ½ tablespoons olive oil, ¾ teaspoon kosher salt, divided ¾ teaspoon kosher salt, divided ½ teaspoon ground black pepper, divided ½ teaspoon ground black pepper, divided
4 naan flatbreads
4 naan flatbreads
1 ⅓ cup ricotta cheese
1 ⅓ cup ricotta cheese
2 teaspoons lemon zest (from 1 lemon)
2 teaspoons lemon zest (from 1 lemon)
1 cup baby arugula
1 cup baby arugula
2 tablespoons honey
2 tablespoons honey
¼ cup pistachios, chopped
¼ cup pistachios, chopped
Method: Method:
Preheatgrilltomedium-high(400°Fto450°F).Tossasparaguswith Preheatgrilltomedium-high(400°Fto450°F).Tossasparaguswith 1/2tablespoonoil,1/2teaspoonsalt,and1/4teaspoonpepper. 1/2tablespoonoil,1/2teaspoonsalt,and1/4teaspoonpepper
Grillasparagus,uncovered,turningoften,untillightlycharred, Grillasparagus,uncovered,turningoften,untillightlycharred, about3minutes Transfertoacuttingboardandletcoolslightly about3minutes.Transfertoacuttingboardandletcoolslightly. Cutinto2-inchpieces. Cutinto2-inchpieces.
Brushnaanonbothsideswithremaining1tablespoonoil.Grill Brushnaanonbothsideswithremaining1tablespoonoil.Grill naan,uncovered,untillightlycharred,about1minuteperside. naan,uncovered,untillightlycharred,about1minuteperside.
SStirtogetherricotta,lemonzest,andremaining1/4teaspooneach tirtogetherricotta,lemonzest,andremaining1/4teaspooneach saltandpepperinamediumbowl Spreadeachnaanwith1/3cup saltandpepperinamediumbowl.Spreadeachnaanwith1/3cup ricottamixture,leavinga1/2-inchborder Topwithasparagusand ricottamixture,leavinga1/2-inchborder.Topwithasparagusand arugula.Drizzlewithoilandhoney;sprinklewithpistachios. arugula.Drizzlewithoilandhoney;sprinklewithpistachios.
erveandEnjoy!
SServeandEnjoy!
This flatbread can be warmed once topped with all the ingredients or enjoyed at room temperature. 8678070 Imperial Fresh Asparagus Fresh 8678070 Imperial Fresh Asparagus Fresh 8447104 Imperial/Mc Cormick Spice Pepper Black 8447104 Imperial/Mc Cormick Spice Pepper Black 7303308 Arrezzio Classic Oil Olive 7303308 Arrezzio Classic Oil Olive 7172870 Diamond Crystal Salt Kosher Flake Coarse 7172870 Diamond Crystal Salt Kosher Flake Coarse 5268764 Arrezzio Classic Cheese Ricotta 5268764 Arrezzio Classic Cheese Ricotta 5142072 Imperial Fresh Arugula Baby Fresh 5142072 Imperial Fresh Arugula Baby Fresh 4063954 Sysco Classic Honey Pure Golden Liquid 4063954 Sysco Classic Honey Pure Golden Liquid 2373987 Rich's Foods Bread Flat Oval 12x5 2373987 Rich's Foods Bread Flat Oval 12x5 2252039 Reliance Fresh Lemon Choice Fresh 2252039 Reliance Fresh Lemon Choice Fresh 0209122 David Roberts Nut Pistachio Shelled 0209122 David Roberts Nut Pistachio Shelled Chef's Tip
Yield: 8 Portions Yield: 8 Portions
IIngredients: ngredients:
to taste olive oil
2 oz basil pesto
1 oz roasted garlic aioli
juice of 1 lemon
to taste kosher salt and black pepper
8 ciabatta bread, halved lengthwise
1/2 cup avocado , chopped
2 roasted bell peppers, sliced
9 ounces assorted deli meat
8oz brie, sliced
2 cups arugula
Method: Method:
Preheatflattopgriddletomedium Preheatflattopgriddletomedium heat. heat.
Drizzleoliveoilonslicedciabatta Drizzleoliveoilonslicedciabatta andbrownbreadontheflattop. andbrownbreadontheflattop.
Removefromgriddleandtopwith Removefromgriddleandtopwith iingredientsequallyacrossthe8 ngredientsequallyacrossthe8 cciabattaloaves. iabattaloaves.
Placeina350Fovenfor2minutesto Placeina350Fovenfor2minutesto warmslightlyandserveimmediately. warmslightlyandserveimmediately.
Enjoy! Enjoy!
liced
grated)andjuiced n ornintostrips chopped
andcookthefettuccinifor8minutes, thendrainandsetaside.
Heattheoilinalargefryingpanovera mediumheat.Addthegarlicandfryfor 2-3minsuntilsoftenedbutnot coloured.Stirinalfredosauce,lemon juice,Parmesanandallowtobubble gentlyfor1min.
Addfettucineandmixintothesaucein thefryingpan.Cookfor2minsoruntil reducedtoacreamysaucethatcoats thepasta.
Stirthroughthesmokedsalmonand chives,seasonwithblackpepper,then dividebetween4bowls.Garnishwith thelemonzestandtopwithahandful ofarugula.
Enjoy!
Cinnamon Warm Cinnamon + Sugar Donuts + Sugar Donuts with Farmers Berries | Mint with Farmers Berries | Mint
Warm
