2 International Drive

Rye Brook, NY 10573

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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

Ingredients:

Sherry Vinaigrette:

  • 1 tsp. garlic, chopped

  • 1 tsp. fresh squeezed lemon juice

  • 3 Tbsp. canola or olive oil

  • 1 Tbsp. sherry vinegar

  • ¼ tsp. cracked black pepper

  • To taste, salt and sugar

  • 2 oz. fresh baby spinach

  • 2 oz. Cara-Cara oranges, segmented (can substitute with another type of orange depending on season)

  • 1 oz. pear tomatoes, cut in half

  • 2 oz. pickled red onion, thinly sliced (red onions soaked in white vinegar & sugar)

  • ½ oz. prosciutto, julienne

Preparation:

  1. Mix together ingredients for the vinaigrette and set aside. Compose the salad with the spinach on the bottom and top with the oranges, prosciutto, tomatoes and then the pickled onions. Drizzle vinaigrette on top.

Makes 2 servings.

Recipe by Matthew B., Flik Independent School Dining Director of Dining Services

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:

  • 12 Portabella mushrooms, roasted and sliced

  • 6 large mangos, peeled and cut into ½-inch cubes

  • 2 avocados, cut into ½-inch cubes

  • 6 heads endive, cleaned and separated leaves

  • 2 lbs. cooked red wheat berries

  • Handful mint, chopped

  • Handful cilantro, chopped

Sweet Chili Sauce:

  • 6 Tbsp. sweet chili oil

  • 3 Tbsp. rice vinegar

  • ½ tsp. Kosher salt

  • 6 Tbsp. apple cider vinegar

  • 6 Tbsp. white vinegar

  • 3 Tbsp. olive oil

  • 2 Tbsp. white sugar

  • ½ tsp. black pepper

Preparation:

  1. Combine all ingredients together and toss with sweet chili sauce.

Makes 8-10 servings.

Recipe by Brenda L, Flik Independent School Dining Salad Bar Manager

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