Ingredients

Quantity

Salmon filet

4 oz. 

Moroccan Spice Rub

1 ¾ oz.

Quinoa Pilaf

4 oz.   

Broccolini

3 spears

Olive oil

 ½ tsp.

Garlic, minced

 ½ tsp.

Shallots, minced

 ½ tsp.

Chili Oil

1 tsp.   

Salt and Pepper

To taste

Non-stick cooking spray

As needed

Preparation Method

1

Season fish with salt and pepper; lightly spray bottom of filet with non-stick cooking spray

2

Place fish on a sizzle plate and top fish with Moroccan rub

3

Place fish in a preheated 350 degree oven and bake until desired temp

4

Sauté blanched broccolini in olive oil with garlic and shallots

5

Add salt and pepper (to taste) to broccolini

6

Drizzle Chili Oil on serving plate for presentation

Ingredients

Quantity

Brown Sugar

4 oz.

Chili Powder

5Tbl., 1tsp.

Lemon Zest

4 tsp.

Orange Zest

4 tsp.

Cumin, ground

1 Tbl.

Kosher Salt

2 tsp.

Cinnamon, ground

1 tsp.

Preparation Method

1

Mix all ingredients together in a bowl until well combined

Ingredients

Quantity

Olive Oil

2 Tbl.

Garlic, minced

2 tsp.

Shallots, minced

2 tsp.

Red Pepper, small dice

4 oz.

Yellow Pepper, small dice

4 oz.

Curry Powder

2 Tbl.

Kosher Salt

2 tsp.

Black Pepper, ground

½ tsp.

Quinoa, rinsed & drained

2 cups

Water

4 cups

Golden Raisins

½ cup

Garbanzo Beans

1 cup

Preparation Method

1

Heat oil in a sauce pan over medium heat

2

Add garlic, shallots, bell peppers & onion; sauté 3-4 minutes

3

Add curry powder, salt and pepper. 

4

Stir to incorporate and cook 1-2 minutes more

5

Add the quinoa, which has been rinsed & drained well

6

Add 4 cups of water, garbanzo beans and raisins

7

Stir and bring to a boil; reduce heat then cover and simmer for 20 minutes

8

Remove from heat, let rest for 5 minutes and fluff with a fork

Ingredients

Quantity

Shrimp (raw)

2 ¼ lbs.

Court Bouillon

2 quarts

Red Pepper, small dice

¾ cup

Celery, small dice

1 ½ cups

Parsley, minced fine

¼ cup

Dijon Mustard

1 tsp.

Sirachi hot sauce

1 Tbl.

Roasted Red Pepper

3 oz

Garlic, minced

1/8 tsp.

Lime, freshly juiced

¼ tsp.

Olive Oil

2 Tbl.

Mayonnaise, low fat

¾ cup

Kosher Salt

To taste

Pepper, ground

To taste

Preparation Method

1

Poach shrimp in Cort Bouillon and shock in ice bath

2

In a blender, combine dijon, sirachi, roasted red pepper, garlic, lime juice and salt and pepper

4

Slowly add olive oil until incorporated; add mayonnaise and pulse until well combined

5

Dice cooked shrimp and place in a bowl; add red pepper, celery, parsley, and aioli

6

Mix all ingredients until well combined

7

Place in sealed storage container & refrigerate immediately.

Ingredients

Quantity

Spinach, fresh

3 oz.

Frisse

1 oz.

Raspberries

1 oz.

Strawberries

1 oz.

Candied Pecans

1 Tbl.

Chevre Cheese

1 ½ oz.

Beet Curls

1/8 oz.

Cranberry Ginger Vinaigrette

2 oz.

Preparation Method

1

 Toss all ingredients together

Ingredients

Quantity

Pecans, whole

2 lbs.

Canola Oil

1/8 cup

Cinnamon, ground

2 tsp.

Cayenne pepper

½ tsp.

Kosher Salt

2 tsp.

Sugar

2 Tbl.

Honey

½ cup

Preparation Method

1

Place pecans and oil in a bowl; mix together to coat well

2

In another bowl combine the cinnamon, cayenne pepper, kosher salt and sugar

3

Pour the dry spice & sugar mix over the pecans; toss well

4

Drizzle the honey over the nut mixture and toss well to evenly coat the pecans

5

Spread coated pecans on a sheet pan lined with parchment paper

6

Bake at 300 degrees for 10 minutes; stir pecans halfway through cooking time

Ingredients

Quantity

Cranberries, I.Q.F.

4 cups

Orange Juice

8 cups

Honey

1 ½ cups

Balsamic Vinegar

2 cups

Miso paste, white

1 cup

Ginger, fresh sliced

8 Tbl.

Water

8 cups

Kosher Salt

To taste

Prothick

1 tsp.

Preparation Method

1

Place cranberries and orange juice in a saucepan; bring to a boil

2

Immediately reduce heat, cover and simmer for 15 minutes

3

Remove from heat and let cool

4

In a blender, combine all ingredients and process until smooth

5

Refrigerate in a covered container

Ingredients

Quantity

Sugar, white

½ cup

Brown Sugar

¾ cup

Low fat Vanilla Yogurt

8 oz.

Egg  Whites

2

Canola Oil

2 Tbl.

Butter, melted

2 Tbl.

Milk

2 Tbl.

Vanilla extract, pure

2 tsp.

Flour

1 ½ cups

Baking Soda

1 tsp.

Cinnamon, ground

1 tsp.

Salt

½ tsp.

Oats, old fashioned

3 cups

Dried Cranberries

1 cup

Slivered Almonds, toasted

1 cup

Mini Chocolate Chips                

½ cup

 Non-stick cooking spray

As needed

Preparation Method

1

Line a sheet pan with parchment paper and lightly spray with non-stick cooking spray; set aside

2

Combine sugars, yogurt, eggs, oil, butter, milk and vanilla extract in a bowl

3

Combine the flour, baking soda, cinnamon and salt in another bowl

4

Add the dry mixture to the wet mixture & combine well

5

Stir in the oats, dried cranberries, almonds, & chocolate chips

6

Spread the batter in the bottom of pan

7

Bake in a pre-heated oven at 350 degrees for 20 minutes, or until very lightly browned

8

Cut into bars when completely cooled

Ingredients

Quantity

Canola Oil

½ cup

Light Brown Sugar, packed

1/3 cup

Whole Egg

1

Flour

1 cup

Baking Soda

¾ tsp.

Baking Powder

½ tsp.

Oats, Old Fashioned

1 ½ cups

Golden Raisins

½ cup

Sugar

1/3 cup

Vanilla extract, pure

1 tsp.

Salt

½ tsp.

Carrots, fine julienne

½ cup

Preparation Method

1

Mix all ingredients together in a bowl

2

Using a 1 oz. scoop, evenly portion cookies and place on a sheet pan lined with parchment paper

3

Bake at 375 degrees for 10 minutes

4

Allow cookies to cool completely and store in an air tight container

Ingredients

Quantity

Rice sheet paper

1   

Thai Basil leaf

1   

Cilantro leaf

1   

Carrot, julienne

 ¼ oz.

Enoki mushrooms

 1/8 oz.

Red cabbage, julienne

 1/8 oz.

Napa, julienne

 ¼ oz.

Cellophane noodles, cooked

 ¼ oz.

Ginger sesame soy sauce

2 oz.   

Carrot curl, garnish

 ½ oz.

Preparation Method

1

Soak rice paper in a pan of water for a few seconds; lay rice paper on a flat surface and place basil and cilantro on it

2

Arrange carrot, enoki, cabbage and cellophane noodles on top of basil

3

Fold ends in and tightly roll rice paper to form the summer roll

4

Serve with ginger sesame soy dipping sauce

5

Garnish with carrot curls

Ingredients

Quantity

Soy Sauce, lite

4 cups

Mirin

2 cups

Sesame Oil

3 Tbl.

Ginger, fresh minced

8 Tbl.

Garlic, fresh minced

2 tsp.

Preparation Method

1

Mix all ingredients together in a bowl until well combined