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
In a frying pan, sauté the shallots and prosciutto or speck. Add the garlic, pepper, peas, mozzarella cheese and 1/4 cup of tomato sauce. Simmer for about 15 minutes. Let the mixture cool down.
Add the egg yolks and Parmigiano to the rice. Add the remaining sauce to the rice a little at a time. Roll the rice into cone shaped balls. Poke a hole into the center of the rice balls and insert about 2 tablespoons of the meat mixture into each cone. Pat the balls with the unbeaten egg whites and roll into the breadcrumbs.
Combine red pepper, onion, tomato, beans, jalapeño, cilantro, chili powder, cumin, salt and lime juice. Mix and split into two equal portions, save one for garnish. Add quinoa to one bowl of black bean mix, incorporate well. Add mashed sweet potato (helps bind) and sun butter. Form into eight 4 oz. patties. Heat a pan with olive oil, just enough to coat the pan. Add patties and sear for 6-8 minutes. Flip and cook for additional 6 minutes. Cakes should reach a minimum of 140 degree. Serve with additional black bean and...
Preheat oven to 350 degrees. Sauté minced shallots in olive oil and butter. Add spinach and sauté until wilted. Drain spinach in colander. Combine spinach with feta, parmesan, and herbs. Season with salt and pepper.
Spray sheet pans with pan spray. Place seven sheets of phyllo dough on bottom of each pan. Pan spray each sheet of phyllo dough. Add spinach mix and top with seven more sheets of phyllo dough. Bake in the oven at 350 degrees, until top is browned and at a minimum temp of 155 degrees. Cut and serve.
Yield: Three two-inch pans
Recipe by Christopher M., Flik Independent School Dining First Cook
1 lb. cooked short pasta (penne, elbow macaroni, etc.)
4 Tbsp. butter
4 Tbsp. all-purpose flour
4 cups milk or heavy cream
½ tsp. salt
½ tsp. fresh ground black pepper
2 cups shredded cheddar cheese
2 cups grated smoked gouda cheese
½ cup grated Parmesan cheese
½ tsp. ground paprika
Cook the pasta according to package directions. Melt butter in large saucepan over medium to low heat. Whisk in flour until smooth. Continue whisking and cook for about 2 minutes. Gradually whisk in milk. Whisking constantly, cook for 5 minutes or until thickened. Reduce heat to low. Stir in salt, black pepper and most of the cheese, reserving about a cup of cheese.
Pour the pasta into a lightly greased baking dish. Spoon the cheese sauce over the pasta, stirring lightly to even out the sauce in the pan. Sprinkle the top with the reserved cup of cheese and the paprika.
Bake at 400˚for 20 minutes or until bubbly. Remove...
Preheat oven to 350 degrees. Bring the water to a boil in a heavy large saucepan. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a sheet tray. Bake at 350 degrees until golden brown; about 15 minutes.
Recipe by Gerardo C., FLIK Independent Dining Executive Chef
Preheat oven to 350 degrees. Sauté the peppers, onion and garlic in the oil until they have released some of their liquid and are lightly browned. Combine the boiling broth, uncooked rice and sautéed vegetables in an ungreased 2 ½ quart casserole or baking dish. Cover tightly with foil or lid and bake at 350 degrees for approximately 25 to 30 minutes. Uncover carefully to avoid the escaping steam. Stir in the black beans and corn and return with the cover on for another 10 minutes, or until the liquid is absorbed and the rice is...
3 Portobella mushrooms, cleaned, washed, chopped and roasted
¼ cup balsamic vinegar
½ cup red wine vinegar
2 tsp. fresh ginger, chopped
2 tsp. fresh garlic, chopped
2 oz. fresh basil, chopped
2 oz. fresh cilantro, chopped
1 tsp. Dijon mustard
1 cup olive oil
Salt and pepper to taste
8 cups cooked grain (5 grain rice from Indian Harvest used in this version)
3 cups Shiitake mushrooms, roasted and julienned
3 cups button mushrooms, roasted and sliced
3 oz. julienned sun-dried tomatoes
Salt and pepper to taste
Add first eight ingredients to a robot coupe (or food processor) and pulse for 45 seconds. Slowly drizzle olive oil into robot coupe to emulsify dressing. Taste and season with salt and pepper. Combine the cooked grain with the mushrooms and sun dried tomato. Add vinaigrette and season with salt and pepper.
8 oz. day-old cornbread, grilled and cut into 1-inch cubes (about 2 cups)
1/2 cup sweet onion, sliced
1/2 cup grape tomatoes (yellow and red if possible), halved
1/2 cup cucumber, seeded and ½-inch cubed
1/4 cup fresh basil leaves, chopped
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
4 portobella mushrooms, grilled, stemmed, 1-inch cubed and drained of any residual liquid
2 Tbsp. balsamic vinegar
1/4 cup extra-virgin olive oil
Cut avocado and mix with the lemon juice. Combine all the other ingredients besides vinegar and oil in a large bowl. Add in the avocado. Drizzle oil and vinegar and toss gently to combine. Place in chilled serving bowls and serve.
Makes 2 entree servings or 4 appetizer servings.
Recipe by Joseph B., Flik Independent School Dining Chef Manager