Tossed Salads C OUNTRY S ALAD Frisee, Arugula, Grapes, Granny Smith Apples, Candied Pecans and Maytag Blue Cheese in Cider Vinaigrette A SPARAGUSAND P ORTOBELLO with baby tear drop tomatoes, mesclun greens, and imported feta cheese in roasted shallot vinaigrette C AFÉ S ALAD Mesclun greens with candied walnuts, dried cranberries, gorgonzola with raspberry vinaigrette B ABY L ETTUCEAND C YPRESS F ARMS G OAT C HEESE with pignoli nuts, sun dried tomatoes tossed with fresh cracked black pepper, lemon and extra virgin olive oil B ABY S PINACHAND S TRAWBERRIES with brie cheese, sliced pears and walnuts in a honey tarragon balsamic vinaigrette L OBSTER S ALAD with mango, avocado, mesclun greens, shaved manchego cheese in a cilantro lime vinaigrette B ABY S PINACH S ALAD with grilled red onions, portabella mushroom, vine-ripened tomatoes, apple wood smoked bacon in a sherry dijon vinaigrette G RILLED C HICKEN B REASTAND B ABY L ETTUCE with roasted bosc pears, French green beans, cherry tomatoes in a walnut tangerine vinaigrette R OASTED B ABY B EETSAND F RISEE with pistachios, grilled asparagus and crumbled goat cheese in a fig balsamic vinaigrette S HRIMPAND A VOCADO S ALAD with watercress, baby arugula, sprouts, ... more. less.
cucumbers and fresh grapefruit sections in a citrus vinaigrette H UMBOLDT F OG G OAT C HEESE M ESCLUN S ALAD with roasted eggplant, asparagus and shitake mushrooms, vine ripened tomatoes with fresh lemon and extra virgin olive oil E GGPLANT S ALAD with Asian mesclun greens and miso ginger dressing Recipes Sandwich Ideas T URKEYAND B ACON with arugula, vine-ripened tomato, with cranberry mayonnaise on multi grain bread M ANGO G LAZED H AM with gruyere, caramelized onions, arugula on rustic bread A LBACORE T UNA with grilled onion, black olive tapenade, vine ripened tomato and lemon rosemary aioli R OAST B EEFAND B OURSIN C HEESE with watercress, vine-ripened tomato on a rustic roll G RILLED C HICKEN with roasted pepper, arugula, fontina cheese and basil pesto on focaccia S MOKED H AMAND B RIE with home made mayonnaise, vine ripened tomatoes and watercress on a baguette G RILLED C HICKENON C IABATTA with aged provolone, balsamic roasted peppers and basil aioli P ROSCUITTO D I P ARMAAND F RESH M OZZARELLA with roasted peppers, arugula, drizzled with extra virgin olive oil on ciabatta G RILLED P ORTABELLA M USHROOM roasted red onions, peppers, fresh mozzarella & mesclun greens with garlic aioli on rustic roll S MOKED T URKEY and herb mayonnaise, cucumber, and watercress on a multi grain roll V EGETARIAN lettuce, tomato, avocado, tomato, cucumber and sprouts with non-fat herb yogurt dressing on a multi-grain roll G OAT C HEESE grilled tomato, eggplant, peppers and black olive tapenade on a baguette S MOKED T URKEY with sliced cucumbers, watercress, herb mayonnaise on black bread S MOKED T URKEYAND B RIE with sliced pears, watercress on rustic black bread G RILLED T OFUAND A SPARAGUS with vine ripened tomatoes and lemon aioli on herb focaccia S MOKED H AMAND C HEDDAR with sliced apple, arugula on rustic black bread T URKEY C LUB with apple wood smoked bacon, avocado, vine-ripened tomato on Brioche Salad Recipes S LICED D UCKWITH C ITRUSAND W INTER G REENS Ingredients 976503 eachOranges, segmented 976112 eachEndive, sliced thin 978462 headRadicchio, bite size cuts 996971 headFrisee, cleaned, trimmed 976421 bunchWatercress 933356 eachDuck breast cooked MR, sliced thin 931912 ozRed onion, sliced thin 63461½ cupWalnuts Dressing 74605¼ cupOrange juice 31891¼ cupOlive oil 42501¼ cupWalnut oil 989812 tsplemon juice 498761 tbnraspberry vinegar 22006½ tsppaprika 30866½ tspBrown sugar Method · In stainless steel bowl whisk together orange juice, lemon juice, vinegar and slowly whisk in Olive oil and walnut oil, season with salt and pepper · To make salad combine endive, radicchio, frisee, watercress, orange segments and toss with dressing · Serve onto salad plates and top with sliced duck breast, toasted walnuts and shaved red onion, drizzle remaining dressing and serve immediately G RILLED E GGPLANTAND C HICK P EA S ALADWITH S MOKED P APRIKA V INAIGRETTE Ingredients 989566 eachJapanese eggplant, cut in ½ lengthwise 973012 eachGreen peppers, seeded and cut in ½ 973262 eachRed pepper, seeded and cut in ½ 447611 canChick peas, drained and rinsed 974551 lbtomatoes, diced ½ d 976262 cupsParsley, fresh chopped 318913 ozOlive oil 996971 lbFrisee, cleaned Dressing 999052 tbpShallots, chopped 997111 tspGarlic, minced 47886¼ cupSherry wine vinegar 30351¼ cupGrape seed oil 31891½ cupOlive oil 397302 tbpSmoked paprika Method · Lightly coat peppers and eggplant with olive oil and grill on the char grill till tender and lightly browned, set aside to cool · Cut eggplant and peppers into bite size pieces aand add tomatoes, parsley and Chick peas, season with salt and pepper, set aside · Saute shallots and garlic on low flame in oil being careful not to sizzle or boil oil, · Remove from heat and add paprika and let sit for 15 minutes · Combine with vinegar and refrigerate until needed · Lay out frisee and place salad out on platter and drizzle dressing on top · Serve immediately K EY L IME M OJO S HRIMP , J ICAMA , M ANGOAND W ATERCRESS S ALAD Ingredients 1569516 eachShrimp, 16/20 P&D 318912 tbsOlive oil 000001 cupKey Lime Mojo 919432 tbsCilantro, chopped 999731 cupJicama, julian cut 993651 cupMango, julian cut 996421 cupWatercress 973261 eachRed pepper, julian 990812 ozpecans, toasted 931261 tspSea salt, course Dressing 425011/3 cupWalnut oil 318911/3 cupOlive oil 502411/3 cupChampagne vinegar 990813 tbsPecans chopped 996761 tbsChives, chopped 93126½ tspSea salt 32191½ tspBlack pepper Method · In stainless steel bowl combine shrimp, olive oil and heat large pan until very hot · Add shrimp and sauté for 2 minutes then add mojo and bring to simmer for 1 minute, remove from heat, and finish with chopped cilantro · In separate bowl combine olive oil and walnut oil and whisk together with vinegar, add chopped pecans and chives, season with salt and pepper, set aside · In bowl combine mango, red pepper, jicama and watercress, season with salt and pepper and toss with pecan vinaigrette · Set onto serving plates, top each plate with 4 shrimp and toasted pecans M ANGO M OJO Ingredients 318913 tbsOlive oil 992702 cupsOnion, diced ¼ d 997112 tbsGarlic, minced 389211 tbsCumin 320511 tspOregano 267711 tbsSalt 407611 tbsPepper, black 746052 cupsOrange juice 335651 cupWhite wine 97826¼ cupLime juice 993651 eachMango, diced Method · Heat sauce pan and add olive oil, onion and garlic, cook until onions are wilt- ed · Add orange juice, lime juice and wine, add cumin, oregano, salt and pepper · Add diced mango and cook for 20 minutes over light simmer · Set aside to cool, pulse in blender and puree until smooth · Label, date and refrigerate, will last for several days in the cooler A SPARAGUSAND P ORTOBELLO S ALAD Ingredients 970022 bunch asparagus, trimmed 996653 lbPortobello mushroom, cleaned 973262 eachRed peppers, seeded 972371 pintGrape tomatoes 6255512 ozFeta cheese, crumbled 90006071 lbHampton Mesclun mix Dressing 999056 eachshallots, roasted or grilled till tender 318918 ozOlive oil 220061 ozMustard 463564 ozRed wine vinegar 99676½ cupChives, fresh chopped 218361-2 ozHoney Method ·Trim and clean, peppers, asparagus and Portobello mushroom, drizzle with olive oil and grill on char grill till tender keeping crisp in color, set aside to cool then cut into strips ·Roast shallots in oven or on char grill till tender and browned, set aside to cool and mince fine ·In stainless steel bowl combine minced shallots, mustard, honey and vinegar and mix well ·Incorporate oil slowly while mixing with whisk, Adjust seasoning with salt and pepper, set aside ·Combine lettuce, cheese, asparagus, red pepper, Portobello, grape tomatoes, and dressing, mix well and served immediately on chilled plates Serves 8 people B ABY L ETTUCEAND G OAT C HEESE Ingredients 90901001 lbBaby Lettuce, mixed 653706 ozpignoli nuts, toasted 997858 ozSun dried tomato, julian cut 972371 pint grape tomatoes 6673016 ozGoat Cheese, crumbled 989812 eachLemons, fresh juiced 318918 ozOlive oil 322211 ozWhole black pepper, fresh cracked Method ·Combine, lettuce, nuts, tomatoes, sun dried tomatoes and mix well ·Drizzle lemon juice and olive oil over green and toss with a little fresh cracked black pepper ·Serve on chilled salad plates or serving platter and top with Humboldt Fog goat Cheese, serve immediately Serves 8 people B ABY S PINACHAND S TRAWBERRY S ALAD Ingredients 980071 lbBaby spinach 977262 pintStrawberries, sliced 661801 lbBrie, sliced thin 990053 eachBosc pears, peeled & sliced thin 634618 ozWalnuts, 190708 ozHoney Tarragon Vinaigrette Method In stainless steel bowl combine spinach, strawberries, pears, walnuts and dress- ing and toss Serve onto chilled salad plates or serving platter and top each with sliced brie, serve immediately Serve 8 people C AFÉ S ALAD Ingredients 90006111 lbMesclun mix, North Fork 634618 ozWalnuts, candied 4472512 ozDried cranberries 5504016 ozGorgonzola, crumbled 181508 ozRaspberry vinaigrette Method Combine all ingredients in stainless steel bowl and mix well Serve immediately on chilled plates or on serving platter Serves 8 people F RISEEAND B ABY A RUGULAWITH M AYTAG B LUE C HEESEAND A PPLES Ingredients 978164 eachGranny smith apples, sliced thin 982761 lbRed Grapes, cut in ½ 901018 ozWalnuts, coarsely chopped 667451 lbMaytag Blue Cheese, crumbled 996971 lbFrisee, cleaned 995351 lbBaby Arrugula Dressing 46041¾ cupCider Vinegar 425011 ½ cupsWalnut Oil 999052 tbsnshallots, chopped 996752 tbsnChives, chopped 21840¼ cupHoney Method For dressing combine vinegar, shallots, chives and honey and slowly incorporate walnut oil using whisk, season with salt and pepper, set aside Combine salad ingredients in stainless steel bowl and toss with dressing Serve immediately Serves 12 people G RILLED C HICKEN B REASTAND B ABY L ETTUCE Ingredients 1390024 ozChicken breast grilled, cut into strips 90901001 lbBaby lettuce 990052 eachBosc pears, peeled and sliced 996251 lbHaricot Vertes, cleaned and blanched 972371 pint Grape Tomatoes 6170511 ozMontchevre, crumbled Dressing 999051 tspShallots, chopped 996752 tbsChives, chopped 240362 tbsTangerine Puree 990312 eachTangerines, zested 339611 tspHoney 50241½ cupChampagne Vinegar 312011 tspGround Cumin 425018 ozwalnut oil Method Combine shallots, chives, puree, honey, vinegar and cumin in stainless steel bowl and combine well Slowly incorporate oil and season with salt and pepper, set aside In separate bowl combine, chicken, beans, tomatoes, pears, lettuce and cheese and toss gently with dressing Serve immediately on chilled plates or serving platter Serves 8 people H UMBOLDT F OG G OAT C HEESE , R OASTED E GGPLANTAND M ESCLUN S ALAD Ingredients 90006031 lbPark Avenue Mesclun mix 995184 eachItalian eggplant, diced ¾" 970022 bunchAsparagus, trimmed 993311 lbShitake mushrooms cleaned 999464 eachTomatoes, vine ripened, cut into wedges 989812 each lemons, juiced 318918 ozOlive oil 6672016 ozHumboldt fog goat cheese, sliced thin Method Combine asparagus, shitake mushrooms and eggplant and drizzle with olive oil, season with salt and pepper and roast in oven until tender, set aside to cool Combine mesclun mix, tomatoes and roasted vegetables and toss gently with cheese Add lemon juice, olive oil and fresh cracked black pepper Serve immediately on chilled salad plates or serving platter Serves 8 people L OBSTERAND M ANGO S ALAD Ingredients 1536124 ozLobster meat, diced ½" 993651 eachMango, julian cut 998212 eachAvocado, julian cut 972371 pintGrape tomatoes 90006061 lbPeconic mesclun mix 538058 ozManchego cheese, shaved Dressing 91943½ cupCilantro, chopped fresh 978262 each Limes, juiced 312011 tspCumin, ground 318918 ozOlive oil 997111 tspgarlic, minced 998262 eachJalapenos, minced 218361-2 ozHoney Method In stainless steel bowl combine lime juice, garlic, cumin, jalapeno and honey and mix well with whisk Slowly incorporate olive oil, adjust seasoning, set aside In another bowl combine lobster, mango, avocado, tomatoes and greens Toss gently adding dressing Add manchego cheese and toss gently, serve immediately on chilled plates or serving platter Serves 8 people P EKING D UCK B REASTWITH M ICRO G REENS , C RUNCHY C ORNAND W ILD F ENNEL P OLLEN Ingredients 976804 ozMicro greens 943556-8 ozDuck breast, Ashley Farms' 478861 tspnSherry wine vinegar 251161 tspnPumpkin seed oil 00000pinchWild fennel pollen 00000¼ cupDried corn Method Pan sear duck breast to MR and set aside In stainless steel bowl combine micro greens, dried corn and drizzle with oil and vinegar, toss gently Place on plate centered and top with sliced duck breast and dust lightly with wild fennel pollen Drizzle plate with sherry vinegar and pumpkin seed oil, serve immediately R OASTED B ABY B EETS , F RISEEAND G OAT C HEESE I NA F IG B ALSAMIC D RESSING Ingredients 996971 lbFrisee, cleaned 972091 lbGolden baby beets, peeled with tops 996471 lbBaby carrots, peeled with tops 634558 ozPistachios, 6674012 ozHerb goat cheese, crumbled 972371 pintGrape tomatoes Dressing 462363 ozBalsamic vinegar 240463 ozFig puree 218362 tspHoney 303518 ozGrape seed oil 996762 tbpChives, fresh chopped Method In stainless steel bowl combine vinegar, fig puree, honey and chives and blend well Slowly add oil whisking continuously, season with salt and pepper and set aside Drizzle beets and carrots with olive oil, salt and pepper and roast in the oven until tender, set aside In salad bowl combine frisee, carrots, beets tomatoes and pistachios and toss with dressing, Serve immediately on chilled salad plates or serving platter, top with crum- bled goat cheese and serve immediately Serves 8 people S HRIMPAND A VOCADO S ALAD Ingredients 1634524 ozShrimp, cooked, tail on 16-20 998212 eachavocado, cut into strips 976421 bunchWatercress 99535½ lbBaby Arugula 978502 eachGrapefruit, cut into sections 999071 ptAlfalfa sprouts 972012 eachCucumbers, peeled, seeded, cut julian Dressing 989811 each Lemon, juiced and zested 986571 each Orange, juiced and zested 312011 tspGround cumin 997111 tspGarlic, minced 998262 eachJalapeno, minced 919432 tbpCilantro, fresh chopped 218361 tspHoney 318918 ozOlive oil Method In stainless steel bowl combine juice of orange and lemon, cumin, garlic, cilantro, jalapeno, and honey and mix well Slowly add olive oil whisking continuously, add zest and season with salt and pepper, set aside In separate bowl combine salad ingredients and toss gently with dressing, serve immediately on chilled salad plates or serving platter Serves 8 people B ABY S PINACH S ALAD Ingredients 980071 lbBaby spinach 1950512 ozApplewood Bacon, cooked and crumbled 9817712 ozRed onion, slab ½" 996654 eachPortobello mushroom, cleaned 999464 eachVine ripened Tomatoes Dressing 999056 eachshallots, roasted or grilled till tender 318918 ozOlive oil 220061 ozMustard 478864 ozSherry wine vinegar 99676½ cupChives, fresh chopped 218361-2 ozHoney Method Roast shallots in oven or on char grill till tender and browned, set aside to cool and mince fine In stainless steel bowl combine minced shallots, mustard, honey and vinegar and mix well Incorporate oil slowly while mixing with whisk, Adjust seasoning with salt and pepper, set aside Baste red onions and Portobello with olive oil, season with salt and pepper and grill till tender, set aside and cut into strips when cooled In stainless steel bowl combine spinach, onion, mushroom, tomatoes, and bacon and toss with dressing Serve immediately on chilled plates or on serving platter, top with additional bacon bits Serves 8 people F ARRO S ALADWITH G RILLED A SPARAGUSAND B ELL P EPPERS Ingredients 388702 lbs Farro 970021 lb Asparagus 973264 ea Bell Peppers (2 red, 2 yellow) 978701 ea Onion, diced 318911 CupOlive Oil 46236½ Cup Balsamic Vinegar Method ·Cook Farro according to package directions and chill immediately. ·Lightly coat asparagus and bell peppers with olive oil and salt & pepper. Grill asparagus and bell peppers until tender and chill.<br><br> ·Heat 1 Tbsp. extra virgin olive oil and sauté onions until transparent. Transfer onions to a medium bowl and cool at room temperature.<br><br> ·Add balsamic vinegar to onions and slowly whisk in olive oil. Season with salt and pepper (and sugar if desired) to taste and mix well with Farro. ·Gently stir in bell peppers and asparagus and chill for at least one hour before service.<br><br> ·Always adjust seasoning before serving. Serve with grilled chicken or fish. T RICOLOR O RZOAND B ROCCOLI R ABE Ingredients 388102 lbTri color Orzo, cooked, cooled 626902 lbSanta Fe Mix (yellow/red peppers, Spanish onion, green onion) 984542 lbBroccoli rabe, cleaned trimmed, blanched in boiling water 983252 ptCherry tomato, halved 997112 tspngarlic, minced 975254 eachlemons, juiced 318911 cupolive oil 972564 cupsbasil, fresh chopped 976262 cupsparsley, fresh chopped Method ·In hot sauté pan place 4 tablespoons of olive oil and garlic, when garlic sizzles add broccoli rabe and cook over high heat for 30 seconds, keeping crisp and green, set aside to cool ·In stainless steel bowl combine orzo, Santa Fe mix, cherry tomatoes, basil, parsley and cooled broccoli rabe ·Whisk together lemon juice and remaining olive oil and pour over salad ·Season with salt and pepper ·Store in shallow container, label, date and refrigerate J ICAMA S LAW Ingredients 999732 lbJicama, julian cut 971362 lbBok Choy, shredded 972212 lbNapa cabbage 704201 lbCarrot, matchstick cut 99825½ cupJalapeno pepper diced ¼" 976762 cupScallions, sliced thin 670511 cupRice wine vinegar 21826¼ cuphoney 308613 tbsChili powder 919431 cupCilantro, fresh chopped 303612 cupsSalad oil Method ·In stainless steel bowl combine jicama, cabbage, carrot, jalapeno and bok choy ·In separate bowl combine honey, vinegar, chili powder and cilantro, slowly incorporate oil ·Add dressing to slaw mix ·Refrigerate until service R OASTED P OTATO S ALADWITH G REEN B EANS Ingredients 984455 lbRed "B" Potatoes 969853 lbFrench Green beans, cleaned and snipped, blanched 740651 lbRed onion sliced ¼" 3189112 ozOlive oil 993211 cupRosemary, fresh chopped 461206 ozRed wine vinegar 3189112 ozOlive oil 99711½ cupgarlic, minced 976262 cupsParsley, chopped Method ·Place potatoes in stainless steel bowl and drizzle with 12 oz of olive oil, chopped rosemary, salt and pepper and mix well ·Place seasoned potatoes on sheet pan and roast at 400° till browned and just tender ·Quickly cool potatoes in refrigerator ·In separate bowl combine garlic, red wine vinegar, olive oil and parsley ·Combine potatoes, blanched green beans, red onion in bowl and mix in dressing ·Store in shallow pan and refrigerate for at least two hours before serv- ice M EDITERRANEAN G OLDEN J EWEL S ALAD Ingredients 383302 lbs Golden Jewel Blend 997852 cups Sun-dried Tomatoes (diced) 362112 cups Kalamata Olives (sliced) 914851 cup Red Onion (diced) 980076 oz.<br><br> Fresh Spinach (julienne cut) 996914 Tbls. Oregano (fresh, chopped) 996868 Tbls. Mint (fresh, chopped) 000002 cupsLemon Vinaigrette (1:1 Lemon Juice/Olive Oil ,season) 997111 Tbls.<br><br> Garlic (fresh, minced) 625551/2 lb Feta Cheese 308911 tblsOlive Oil Method ·Cook Golden Jewel Blend according to package directions, set aside and cool. ·Slowly drizzle extra virgin olive oil into fresh squeezed lemon juice while whipping continuously. ·Add garlic, then sugar and salt to taste.<br><br> Add all remaining ingredients (except feta cheese) and mix well before adding vinaigrette (you may choose to reserve 1 cup vinaigrette to adjust flavor of salad after it is chilled. ·Chill salad and garnish with feta cheese before serving. Serve on top of favorite mesclun mix and drizzle with Olive Oil Variation: Garnish with Chilled Shrimp K ANSAS M EDLEY R ICE S ALAD Ingredients 384202 lbKansas Medley Rice, cooked, cooled 225101 lbDried Cherries, chopped coarsely 9865710 eachOrange segments 634108 ozPecans, chopped coarsely 976262 cupsParsley, fresh chopped Dressing 989811 each Lemon, juiced and zested 986571 each Orange, juiced and zested 312011 tspGround cumin 997111 tspGarlic, minced 998262 eachJalapeno, minced 919432 tbpCilantro, fresh chopped 218362 tbsHoney 318918 ozOlive oil Method ·In stainless steel bowl combine juice of orange and lemon, cumin, garlic, cilantro, jalapeno, and honey and mix well ·Slowly add olive oil whisking continuously, add zest and season with salt and pepper, set aside ·In separate bowl combine salad ingredients and toss gently with dressing, serve immediately on chilled salad plates or serving platter W HOLE W HEAT F USILLE W ITH R OASTED V EGETABLE Ingredients 366102 lb Whole-wheat fusille, cooked, cooled 975761 eachEggplant, diced ¾" 970022 bunchAsparagus, trimmed, cut 1" pieces 997852 cupTomato, diced, ½" 972561 cupBasil, fresh chopped 99681¼ cupThyme, fresh chopped 97626¼ cupParsley, fresh chopped 186552 cupsBlack olive vinaigrette Method ·Combine eggplant and asparagus in a bowl, drizzle with olive oil and season with salt and pepper, lay out on a sheet pan and roast until tender, set aside to cool ·Combine pasta, tomato, basil, thyme, parsley and dressing, add roasted vegetables ·Store in shallow container, label, date and refrigerate T USCAN W HITE B EAN S ALAD Ingredients 453001 canWhite Kidney beans, drained, rinsed 980071 lbBaby spinach 318912 ozOlive oil 974551 lbTomato, diced ½" 972562 cupFresh basil, chopped 997112 tbsGarlic, minced 318918 ozOlive oil 463564 ozRed wine vinegar Method ·Drain and rinse beans and set into stainless steel bowl ·Stir fry spinach with 2 oz olive oil and garlic, season with salt and pepper, cooking till just wilted, spread out on sheet pan to quickly cool ·Combine spinach, basil and tomato with beans and add olive oil and red wine vinegar, adjust seasoning ·Store in shallow container, label, date and refrigerate O RECCHETTAAND S MOKED T URKEY S ALAD Ingredients 105702 lbOrecchetta Pasta, cooked, cooled 101001 lbSmoked Turkey, diced ½" 980071 lbBaby spinach 974551 lbTomato, diced ½" 1708124 ozMayonnaise 976262 cupsParsley, chopped Method ·Stir fry spinach in pan with a little olive oil just until wilted, spread out on sheet pan and set aside to cool ·Combine all ingredients in a stainless steel bowl and mix well ·Store in shallow container, label, date and refrigerate C HICKENAND A RTICHOKE S ALAD Ingredients 139002 lbGrilled Chicken, cut into strips 438812 lbArtichoke hearts quartered 974551 lbTomatoes, diced ½" 86001 lbPeas 914851 cupRed onion, diced ½" 976262 cupsParsley, fresh chopped 3744324 ozPesto sauce Method ·In stainless steel combine all ingredients and mix well ·Store in shallow container, label, date and refrigerate G RILLED E GGPLANTAND C HICK P EA S ALAD WITH Smoked Paprika Vinaigrette Ingredients 989566 eachJapanese eggplant, cut in ½ lengthwise 973012 eachGreen peppers, seeded and cut in ½ 973262 eachRed pepper, seeded and cut in ½ 447611 canChick peas, drained and rinsed 974551 lbtomatoes, diced ½" 976262 cupsParsley, fresh chopped 318913 ozOlive oil 996971 lbFrisee, cleaned Dressing 999052 tbpShallots, chopped 997111 tspGarlic, minced 47886¼ cupSherry wine vinegar 30351¼ cupGrape seed oil 31891½ cupOlive oil 397302 tbpSmoked paprika Method ·Lightly coat peppers and eggplant with olive oil and grill on the char grill till tender and lightly browned, set aside to cool ·Cut eggplant and peppers into bite size pieces aand add tomatoes, parsley and Chick peas, season with salt and pepper, set aside ·Saute shallots and garlic on low flame in oil being careful not to sizzle or boil oil, ·Remove from heat and add paprika and let sit for 15 minutes ·Combine with vinegar and refrigerate until needed ·Lay out frisee and place salad out on platter and drizzle dressing on top ·Serve immediately S MOKED P APRIKA A IOLI Ingredients 997118 clovesGarlic, minced 989811 tbplemon juice 482904 ozegg yolk 267712 tspKosher salt 318912 cupsOlive oil 397303 tbpSmoked Paprika Method ·In food processor pulse smooth, garlic, lemon juice and egg yolk, paprika and salt ·While food processor is on add oil in a slow steady stream until incorporated ·Store in container, label, date and refrigerate for service S MOKED P APRIKA O IL Ingredients 318911 cupOlive oil 997112 tspGarlic, minced 397302 tbpSmoked paprika Method ·Heat oil with garlic and paprika on low flame for 3-4 minutes being careful not to brown or bubble oil ·Remove from heat and let stand for 15 minutes ·Strain through coffee filter or cheese cloth ·Keep oil in squeeze bottle for service<br><br>