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Zesty Adzuki Bean Salad

Zesty Adzuki Bean Salad

Ingredients
  • 1½ cup dried adzuki beans
  • ¼ cup arame sea vegetable
  • ¼ teaspoon toasted sesame oil
  • 3 tablespoons canola oil
  • 1½ tablespoon finely chopped ginger
  • ½ teaspoon finely chopped garlic
  • 1¼ cup basil, finely chopped
  • 2 tablespoons rice vinegar
  • pinch red pepper flakes
  • 1 tablespoon tamari
  • ¼ cup lime juice
  • 1 cup thinly sliced green onions
  • 1 cup grated carrots
Instructions:

1. Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.

2. Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and rinse gently under cold water. Set aside to let cool completely. Meanwhile, soak arame in cold water for 15 minutes; drain and rinse well.

3. Put oils, ginger, garlic, basil, vinegar, pepper flakes, tamari and lime juice into a large bowl and whisk to make a dressing. Add cooled beans, arame, green onions and carrots and toss gently to combine.

Yield

5 servings

Published with permission from the American Culinary Federation – credit to: Chef & Child Ingredient of the Month, January 2016

Rosemary Roasted Vegetables

Rosemary Roasted Vegetables

Ingredients
  • 2 cups baby carrots
  • 1½ cups Brussels sprouts, trimmed
  • 1 lb. asparagus spears, trimmed
  • 8 garlic cloves, peeled
  • 6 small red potatoes, quartered
  • 1 medium yellow onion, cut into 8 wedges
  • 2 T. extra virgin olive oil
  • 2 T. chopped fresh rosemary
  • 1 t. salt
  • ½ t. ground black pepper
Instructions:

Preheat oven to 400°F.

In large bowl, add carrots, Brussels sprouts, asparagus, garlic, potatoes and onions.

Toss well with olive oil, rosemary, salt and pepper.

Spread vegetables evenly on a large baking sheet.

Bake for 40-45 minutes, stirring halfway through until vegetables are tender.

The outer leaves of the Brussels sprouts will turn a darkish brown color when roasted.

Yield

5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes

Ingredients
  • 1 cup zucchini, grated
  • 1 cup applesauce, unsweetened
  • 1 teaspoon vanilla extract
  • ½ cup agave nectar, divided
  • ¼ cup brown sugar
  • 1 cup whole wheat flour
  • ½ cup all purpose, unbleached flour
  • ¼ cup flaxseed, ground
  • ½ teaspoon baking powder, low sodium
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon, divided
  • ½ teaspoon ginger, ground
  • ¼ teaspoon cloves, ground
  • ¼ teaspoon nutmeg, grated
  • ½ cup cocoa, unsweetened
Instructions:

1. Preheat oven to 350°F and line muffin cups with paper liners.

2. Put grated zucchini in paper towels and squeeze out as much water as possible. Set aside.

3. In large mixing bowl, add applesauce, vanilla extract, ¼ cup agave and mix thoroughly.

4. Add flours, baking soda, baking powder, flaxseeds, 1 teaspoon cinnamon and other spices, and mix well. Add cocoa and mix thoroughly.

5. Add zucchini mixture and stir thoroughly.

6. Fill paper liners with chocolate zucchini batter to ¾ full. Bake for approximately 20 minutes or until a toothpick comes out clean from the center of cupcake.

7. Mix ¼ cup agave with ½ teaspoon cinnamon in small bowl. Before serving, drizzle agave mixture over cupcakes as icing and enjoy!

Yield

5 servings

Reprinted with permission from the American Culinary Federation with credit to: Stacey Antine, MS, RD, and HealthBarn USA
Chef & Child Ingredient of the Month, May 2014

Grapefruit Salad with Jicama

Grapefruit Salad with Jicama

Ingredients
  • 5 garlic cloves
  • 2 Thai chilies
  • ¾ cup sugar
  • 1 cup Kikkoman Less Sodium Soy Sauce
  • 1 cup water
  • ½ cup rice vinegar
  • 1 lb. thinly shredded red cabbage
  • ½ lb. jicama, julienned
  • ¼ cup julienned carrot
  • 1 large grapefruit, sectioned
  • ½ cup candied pecans
  • ¼ cup chopped rau ram (Vietnamese mint) or mint
  • 2 T. olive oil
Instructions:

In mortar, pound garlic, chilies and sugar to a paste. Add soy sauce, water and vinegar. Wash and rinse cabbage twice; drain well. Combine cabbage, jicama, carrot, grapefruit, pecans, rau ram, olive oil and ½ cup dressing. Toss well.

Yield

6 servings

Reprinted with permission from The American Culinary Federation. Credit: Charles Phan, Chef, Slanted Door, San Francisco
The National Culinary Review, July/August 2016

Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

Master Chef hint:

Master Chef hint: “Make sure your cuts are uniform”

Ingredients
  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz
Instructions:

1. Put chicken stock into a saucepan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)
2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)
3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)
4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)
5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)
6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)
7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.

Yield

4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation, credit: Submitted by Kriss D. Scott
Credit: HRI 106 From the Chef Kriss D. Scott

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