2 International Drive

Rye Brook, NY 10573

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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 cups water

  • 8  hibiscus tea bags

  • 1/2 cup of agave nectar

  • 4 Tbsp. fresh lime juice

  • 4 Tbsp. fresh lemon juice

  • 1/2 cup fresh orange juice

  • Ice, for serving

  • Fresh sliced fruit for garnish

Preparation:

  1. Bring 2 cups of water to a boil and pour over tea bags into a heat-resistant pitcher. Allow to infuse for 5 minutes. Remove tea bags; add juices;  stir in agave.

  2. Place in refrigerator to chill. Pour over ice to serve.  Garnish with fresh sliced fruit, if desired.

Makes 4-6 servings.

Recipe by Joseph W., Flik Independent School Dining Chef Manager

January 1, 2009

Ingredients:

  • 4 cups fresh blackberries

  • 2 frozen bananas

  • 22 oz. plain nonfat/low-fat Greek yogurt

  • 2 cups cubed ice

  • 1 cup unsweetened almond milk (or other alternative milk)

  • A few drops of liquid stevia or other natural sweetener, to taste

Preparation:

  1. Place blackberries, bananas, yogurt, ice cubes and 1/4 cup milk in blender and blend until fruit is pureed and ingredients are well combined.

  2. Add stevia to sweeten and more milk, as needed, to get the desired thickness.

Makes 4-6 Servings.

Recipe by Joseph W., Flik Independent School Dining Chef Manager

January 1, 2009

Ingredients:

  • 9 cup(s) water, divided

  • 1/4 cup fresh ginger. minced

  • 1/4 cup honey or pure maple syrup

  • 1/4 cup molasses

  • 3/4 cup fresh lemon juice

  • 1/4 cup cider vinegar

  • Fresh berries, mint sprigs or lemon slices for garnish

Preparation:

  1. Combine 3 cups of water with the ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.

  2. Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups of water. Chill until very cold, at least 2 hours or overnight.

  3. Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.

Makes 6-8 servings.

Recipe by Joseph W., Flik Independent School Dining Chef Manager

January 1, 2009

Ingredients:

  • 2 cups ice cubes

  • ½ cup water

  • ½ cup agave syrup

  • 4 Tbsp. fresh-squeezed lemon juice

  • 5 large fresh strawberries, hulled

Preparation:

  1. Place all ingredients except the strawberries in a blender and process until ice is finely blended.

  2. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like.

Makes 4-6 servings.

Recipe by Joseph W., Flik Independent School Dining Chef Manager

January 1, 2009

Ingredients:

  • 1 1/2 lbs. triple washed fresh spinach

  • 2 medium sized Carambola, thinly sliced

  • 2 Pink Lady apples, medium dice

  • 2 cups seedless red grapes

  • Mixed berries for garnish (optional)

Dressing:

  • 1/2 cup mayonnaise

  • 2 Tbsp. honey

  • 2 Tbsp. Dijon mustard

  • 2 Tbsp. 1% milk

  • 2 tsp. lemon juice

  • 1/4 tsp. ground coriander

Preparation:

  1. In a medium bowl, mix the spinach, carambola, diced apples and red grapes. Add the dressing and toss lightly. Add the berries for garnish.

Recipe submitted by George M., Flik Independent School Dining Director of Dining Services

January 1, 2009

Ingredients:

  • 1 lb. bay scallops

  • 4 large sweet tomatoes

  • ½ cup red onion, chopped

  • 1 tsp. garlic, chopped

  • 1 tsp. jalapeno, chopped

  • 1 Tbsp. cilantro, chopped

  • 8oz. fresh lemon juice

  • 1 tsp. sugar

  • Dash Tabasco sauce, to taste

  • Salt and freshly ground black pepper, to taste

Preparation:

  1. Rinse the scallops with cold water and drain in a colander. Mix all remaining ingredients together in a bowl.  Add scallops and mix in. Let marinate in the refrigerator for at least one hour before serving.

Recipe by Andy T., Flik Independent School Dining Foodservice Manager

January 1, 2009

Ingredients:

  • 1 lb. roasted red peppers, cleaned and skin removed

  • ½ lb. feta cheese, crumbled

  • 2 Tbsp. garlic, chopped

  • 5 sprigs of oregano, roughly chopped

  • ¼ cup olive oil

  • Salt & pepper to taste

Preparation:

  1. Put all ingredients into a food processor and pulse until smooth, but still slightly chunky.  Adjust seasonings, with salt and pepper taste.

Suggested uses: over grilled chicken for an entree; tossed with green beans; added to leftover mashed potatoes, chicken breast marinated in the pesto and grilled for a sandwich;  used as a dressing to be drizzled over a garden salad.

Recipe by Robert W., Flik Independent School Dining Executive Chef

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