2 International Drive

Rye Brook, NY 10573

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November 18, 2019

The holiday season is a time for people to share and enjoy their favorite foods. We encourage everyone to do so with balance and moderation, and to not worry about "healthifying" recipes excessively. 

However, this could be a great opportunity to introduce your friends and family to a new spin on a classic recipe and start a culinary conversation!

The goal of our Revved Up Recipe series is to add vegetables to classic recipes without compromising the taste or texture. In doing so, kids and adults alike get an extra boost of nutrients while enjoying their familiar favorites.

Let us know if you make this recipe - tag us on Instagram , Twitter, or Facebook, or leave us a comment below!

@FlikISDining

Revved Up Mashed Potatoes

Ingredients:

  • 6 oz golden beets (approximately 2 medium), peeled and quartered

  • ½ cup 1” diced parsnips

  • 2 medium ribs of celery, cubed 1”

  • 2 Tbsp roasted yellow pepper

  • 3 lbs potatoes, peeled and quartered

  • ½ medium h...

January 1, 2009

Ingredients:

  • 4 oz. vegetable oil

  • 4 oz. flour, browned in oven

  • 1 Tbsp. olive oil

  • 1 large yellow onion, chopped

  • 1 medium green pepper, chopped

  • 3 stalks celery, chopped

  • 2 cloves garlic, minced

  • 4 oz. shiitake mushrooms, stemmed and sliced

  • 4 oz. crimini mushrooms, sliced

  • 4 oz. porcini mushrooms, sliced

  • 1 lb. okra, 1/2-inch slices, caps and tips discarded

  • 1 oz. tomato paste

  • 28 oz. crushed tomatoes

  • 16 oz. vegetable broth

  • 2 tsp. Spice House King Creole seasoning

  • 1 Tbsp. Spice House Gumbo File

  • 2 bay leaves

  • 1 oz. fresh thyme

  • 16 oz. chickpeas, rinsed

  • Salt and pepper to taste

Preparation: 

  1. In a saucepan combine flour and vegetable oil over medium heat and cook until deep brown, set aside.

  2. In heavy bottom pot, heat olive oil until shimmering; add onions, green pepper, celery and garlic.  Sauté until onion is translucent, approximately 4 minutes.  Add mushrooms and sauté until they release the...

January 1, 2009

Ingredients:

  • 1 strip thick-cut apple wood smoked bacon, finely chopped

  • 1/4 cup yellow onions, chopped

  • 1/8 teaspoon sambal

  • 2 cloves garlic, minced

  • 1 Tbsp. unsalted butter

  • 1 Tbsp. all-purpose flour

  • 1/2 cup cream

  • 1/4 cup dry white wine

  • 1/2 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking

  • 2 Tbsp. Parmesan, finely grated

  • 2 tsp. fresh lemon juice

  • 2 tsp. parsley leaves, finely chopped

  • 2 heads Maitake mushrooms

  • Salt and pepper to taste

  • Olive 1 Tbsp. truffle caviar (optional for garnish)

Preparation:

  1. Preheat the oven to 400 degrees F.

  2. Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions and sambal and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring for 2 minutes or until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the cream and wine and stir to blend.

  3. R...

January 1, 2009

Ingredients:

  • 1 papaya

  • 1 seedless watermelon

  • 1 honeydew

  • 1 pineapple

  • Olive 0il

  • Kosher salt to taste

  • Black pepper to taste

  • 2 oz. balsamic vinegar

  • Tri-color pepper coulis (recipe below)

Preparation:

  1. Preheat grill to high. Cut all fruit into slabs 2 inches thick. Brush with olive oil and season with salt and pepper. Grill fruit on high for 2 minutes, then quarter turn and grill for an additional 2 minutes. Flip and grill an additional 2 minutes. Let fruit cool then cut into 2 inch cubes. While cooling, reduce the balsamic vinegar by half.

Red Pepper Coulis

  • 1 red bell pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • 1 clove garlic, minced

  • Kosher salt and black pepper to taste

Yellow Pepper Coulis

  • 1 hot banana pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • Kosher salt and black pepper to taste

Green Pepper Coulis

  • 1 Jalapeño pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • 1...

January 1, 2009

Ingredients:

  • 1 papaya

  • 1 seedless watermelon

  • 1 mango

  • 1 honeydew melon

  • 1 cantaloupe

  • 1 pineapple

  • Olive oil for brushing

  • Kosher salt and black pepper to taste

Preparation:

  1. Preheat grill to high. Cut all fruit into 1 ½ inch steaks. Brush the steaks with olive oil and season with salt and pepper. Grill the fruit on high for 2 minutes, then quarter turn and grill for additional 2 minutes. Fip and grill an additional 2 minutes.

Recipe by Angelo S., Flik Independent School Dining Senior Director of Dining Services

January 1, 2009

Ingredients:

  • 6 fresh blueberries

  • 2 oz. low-fat yogurt

  • 6 fresh raspberries

  • 1 Tbsp. homemade granola (see recipe below)

  • 3 slices fresh mango

  • 1 slice fresh kiwi

  • 1 slice fresh strawberry

  • 1 fresh blackberry

  • 1 slice fresh star fruit

Preparation:

  1. Starting from the bottom, layer the blueberries, then 1 1/2 oz. of yogurt, then raspberries, and granola. Top with a dollop of the remaining yogurt, then the blackberry, strawberry, kiwi, mango and star fruit. Keep chilled until served.

Homemade Granola 

Ingredients:

  • 1 cup quick oats

  • ¼ cup dark brown sugar

  • ¼ cup honey

  • 1 oz. canola oil

Preparation:

  1. Preheat oven to 350 degrees. Mix all ingredients. Lay flat onto a sheet pan. Bake for 10 minutes or until golden. Remove from oven and set aside to cool.

Makes 1 parfait.

Recipe by Angelo S., Flik Independent School Dining Senior Director of Dining Services

January 1, 2009

Ingredients:

  • 3 Tbsp. canola oil

  • ¼ cup shallot or onion, diced small

  • 2 lbs. Brussels sprouts, trimmed and sliced thin lengthwise

  • Salt and pepper, to taste

  • 2 Tbsp. water

  • 2 Tbsp. Dijon mustard

  • ¼ cup honey

  • 2 cloves garlic, minced

  • ½ cup cider vinegar

  • 1 cup extra virgin olive oil

  • 1 cup dried cranberries

  • ½ cup sunflower seeds, toasted

Preparation:

  1. Heat a large, heavy bottomed pan over high heat.  Add canola oil and shallot and sauté quickly until lightly browned.  Add Brussels sprouts to pan and spread evenly, but do not stir.  Allow sprouts to brown well for about 2-3 minutes. Season with salt and pepper, stir and add water.  Allow to cook for one more minute and then chill (sprouts should be bright green and have a bite to them still.)

  2. While sprouts are chilling, add mustard, honey, garlic and vinegar to a small bowl.  Whisk together and stream in olive oil.  Season dressing with salt and pepper and set aside...

January 1, 2009

Ingredients:

  • 6 lbs. Brussels sprouts

  • 6 cups walnuts, toasted and chopped

  • 1 lb. onions, chopped

  • 3/4 cup sugar

  • 8 cups mayonnaise

  • 7 Tbsp. brown mustard

  • 8 cups LMPS mozzarella cheese

  • 1 cup cider vinegar

  • 1 tsp. fresh tarragon, chopped

  • 3 lbs. bacon, crisped and chopped (optional)

  • Fresh tarragon (for garnish)

Preparation:

  1. Steam and cool Brussels sprouts.  De-stem and cut Brussels sprouts into quarters. Mix walnuts, onions, sugar, mayonnaise, brown mustard, mozzarella cheese, vinegar and tarragon in a separate bowl and then combine with the sprouts. Plate and serve. Top with the chopped bacon and garnish with additional fresh tarragon leaves.

Recipe submitted by Bill C., Flik Independent School Director of Dining Services

January 1, 2009

Skewer Ingredients:

  • 1 lb. boneless, skinless chicken thighs, 1/2-inch cubes

  • 1 red bell pepper, 1/2-inch cubes

  • 1 green bell pepper, 1/2-inch cubes

  • 1 red onion, 1/2-inch cubes

Marinade Ingredients:

  • 1/4 cup soy sauce

  • 1 tsp. sesame oil

  • 2 Tbsp. brown sugar

  • 2 tsp. Sriracha

  • 2 cloves garlic, finely chopped

  • 1 Tbsp. ginger, finely chopped

Preparation:

  1. Mix all marinade ingredients and set aside. Marinade the chicken thighs for at least 2 hours. Assemble the skewers, alternating between the chicken, peppers and onions. Grill the skewers until the chicken has reached an internal temperature of 165 degrees F.

Soba Noodle Salad

Miso Dressing Ingredients:

  • 2 Tbsp. red miso paste

  • 1 Tbsp. rice wine vinegar

  • 2 Tbsp. sesame oil

  • 1 Tbsp. olive oil

  • 2 tsp. Sriracha

  • 2 tsp. ginger, finely chopped

Soba Salad Ingredients:

  • 2 cups cooked soba noodles

  • 1 scallion, sliced thin

  • 1/4 cup carrots, julienned

  • 1/4 cup red bell...

January 1, 2009

Ingredients:

Sun-dried Tomato Pesto

  • 1/2 cup reconstituted sun-dried tomatoes

  • 1 clove garlic, peeled

  • 1 Tbsp. (15 g) grated Romano cheese

  • 1 Tbsp. (40 g) pine nuts

  • 2 Tbsp. (45 ml) olive oil

Salmon

  • 1/2 cup (150 g) pistachios, shelled

  • 2 Tbsp. (30 ml) honey

  • 4 4-oz. (230 g each) salmon fillets

  • 12 oz. (340 g) baby spinach leaves

Preparation:

Sun-dried Tomato Pesto

  1. Reconstitute the sun-dried tomatoes in warm water. In the bowl of your food processor, add the sun-dried tomatoes, garlic clove, grated cheese and pine nuts. Pulse until fully blended and finely chopped. Add the olive oil in a stream with the processor on.

Salmon

  1. Preheat oven to 350 degrees. Pulse the pistachios in a food processor until chopped, with some finely ground. Lightly coat the topside of the salmon fillets with a little honey. Press the salmon fillets into the pistachios, covering the topsides completely. Heat a skillet over high heat and add enough olive oil to sauté. Gen...

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