Entries for the 'Entrée - Vegetarian' Category

Tuscan Bean Salad with Dressed Leaves and Crusty Bread

• 1/4 c - red wine vinegar
• 3 tbsp - lime juice
• 2 - Markon garlic cloves, RFS item 78470 - minced to a paste with the sea salt
• 1/2 c - Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS item 33388
• 1/2 medium - Markon onion (red), RFS item 79294 - peeled and julienned
• 1 c - butter beans – cooked
• 1 c - great northern beans – cooked
• 1 c - San Pablo pinto beans, RFS item E4836 – cooked
• 1 c - corn
• 2 large -Markon tomatoes RFS item 78204 - small diced
• 1/4 c - Markon cilantro leaves, RFS item 78014 - finely chopped
• 1/4 c - Markon parsley (flat leaf), RFS item 78172 - finely chopped
• 1 pinch - Culinary Secrets sea salt, RFS item 29346 - to taste
• 1 pinch - Culinary Secrets pepper, RFS item 24108 - to taste
• 1 pinch - red chile flakes (ground) - to taste
• Markon Spring Mix Salad blends, RFS item C0246 - as desired
• Brickfire Bakery Vienna rolls, RFS item 63428 – as desired

1. Combine the vinegar, lime juice and garlic; whisk in the oil to emulsify.
2. Add the remaining ingredients in order and toss.
3. Season to taste and serve at room temperature.
4. Add spring mix and bread to each plate as desired.

Mini Wild Mushroom Risotto Cakes with Parmesan

Ingredients

2 Tbsp. olive oil, divided
1 cup assorted mushrooms
(e.g., oyster, shiitake, cremini or button), chopped
2 tsp. minced garlic
1 tsp. salt, divided
1 cup water
1/2 cup Arborio rice
1/2 cup Villa Frizzoni Fancy Shredded Parmesan cheese,
           plus additional for topping
           RFS Item 70946
2 Tbsp. flour
1/2 tsp. baking powder
1 egg, lightly beaten
3 Tbsp. Bountiful Harvest Marinara sauce, optional
           RFS Item 12072

Directions

1. Heat 1 Tbsp. of olive oil in a skillet, add mushrooms, garlic and 1/2 tsp. salt. Cook, stirring often, 5 minutes; set aside to cool.
2. In a medium saucepan, bring 1 cup water and 1/2 tsp. salt to boil. Add rice, cover and reduce heat. Cook on low heat for 18 minutes; remove from heat and allow to cool slightly.
3. Sprinkle mushroom mixture, Parmesan, flour, and baking powder over rice and stir until combined. Stir in egg until well mixed; cover and refrigerate for 4 to 24 hours.
4. Heat remaining oil in a skillet. With wet hands, shape rice mixture into 20 individual 1 1/2-inch diameter round cakes. Cook 1 to 2 minutes on each side or until lightly browned. Serve warmed topped with a dollop of marinara sauce, if desired, and additional Parmesan cheese sprinkled on top.

Yield: 2 pieces per serving, 10 servings

Roasted Red Pepper & Potato Pesto Lasagna

Ingredients

1 gallon Bountiful Harvest Dehydrated Potato Slices, dry
            RFS Item 31378
32 oz. whole milk ricotta cheese
4 oz. Villa Frizzoni Fancy Shredded Parmesan Cheese
        RFS Item 70946
2 large eggs
20 oz. prepared white sauce
12 oz. prepared pesto
1 oz. olive oil
16 oz. fresh mushrooms, sliced
32 oz. roasted red bell peppers, sliced
32 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
          RFS Item 61676

Directions

1. Prepare the sliced potatoes according to the package directions. Reserve.
2. Combine the ricotta, parmesan and eggs in a mixing bowl. Reserve.
3. Blend the white sauce with the pesto sauce. Reserve.
4. Saute the mushrooms in olive oil until tender. Add red peppers and cook thoroughly. Reserve.
5. To assemble the lasagna; evenly spread 1/3 of the potato slices in the bottom of a 2" full steam table pan spready with pan release (we recommend EverLight Gold - RFS Item 14708).
6. Sprinkle with 8 oz. of mozzarella cheese, spread with the ricotta blend, pour 16 oz. of sauce and spread with 1/3 of the potato slices.
7. Finish the lasagna with 8 oz. of mozzarella cheese, red bell pepper blend, the remaining sauce and top with remaining potato slices.
8. Bake in 350 F. convection oven for 50 minutes covered with foil.
9. Remove foil and cover with remaining 16 oz. of mozzarella cheese; bake an additional 10 minutes.

Yield: 25 servings (8 oz. each)

Roasted Vegetables

Ingredients

3/4 lb. green zucchini, 3/4" diced
3/4 lb. yellow squash, 3/4" diced
3/4 lb. Markon X-Large Green Bell Pepper, 3/4" diced
          (RFS Item 78247) 
1 lb. red bell pepper, 3/4" diced
3/4 lb. Markon Medium Fancy Fresh Mushrooms, quartered
          (RFS Item 78170)
1/2 lb. Markon Medium Red Onion, 3/4" diced
          (RFS Item 79294)
3/4 lb. eggplant, 3/4" diced
1 1/2 oz. EverFry Free, Zero Trans Fat Oil
              (RFS Item 20656)
1/2 tsp. salt
1/2 tsp. Culinary Secrets Cracked Black Pepper
            (RFS Item 29084)
8 oz. Balsamic Vinaigrette

Directions

1. Toss vegetables, EverFry Free, salt and pepper in a large mixing bowl.

2. Spread mixture evenly on a sheet pan. Bake at 350 F for 15 minutes, or until vegetables are lightly browned.

3. Cool vegetables, transfer to shallow storage container and refrigerate until needed.

4. To serve on buffet or as a side item, toss chilled roasted vegetables with 1 1/2 oz. of balsamic vinaigrette.

Serving Ideas:

1. For added contrast of color, flavor and texture, toss dish with mozzeralla, feta or cotija cheese and fresh oregano, basil or cilantro.

2. When still warm, toss vegetables with cooked pasta and balsamic vinaigrette. Garnish with fresh basil and shredded parmesan cheese.

Yield: 5 lbs (8 oz. per serving)

Sonora Quesadilla

Ingredients

5 oz. EverRich Liquid Butter Alternative 
        RFS Item 71022
40-12" San Pablo Flour Tortillas 
           RFS Item 67582
1 1/4 lb. San Pablo Pepper Jack Cheese, shredded 
             RFS Item 70248
1 1/4 lb. Cobblestone Market Fancy Shredded Cheddar Cheese 
             RFS Item 76432
10 oz. diced tomatoes
1 1/4 cup sliced green onion
10 oz. sliced black olives
1 1/4 cup Markon Fresh Cilantro, chopped 
              RFS Item 78015
1 1/4 quart Culinary Secrets Southwest Ranch Dressing 
                 RFS Item 28420

Directions

1. Place 1/4 oz. of EverRich on a pre-heated flat top griddle or large saute pan.

2. Place a flour tortilla on the hot butter substitute then evenly top with 1 oz. each of cheddar and pepper jack cheeses, 1/2 oz. of each olives and tomatoes, and 1 Tbsp. of each cilantro and green onion.

3. Top with another flour tortilla, let cheese melt for 1 minute then flip entire quesadilla over. Continue to heat quesadilla for an additional 2 minutes.

4. Remove from griddle and cut into 8 pieces.

5. Garnish with additional green onion and serve with Culinary Secrets Southwest Ranch Dressing.

Italian Grilled Vegetable Lettuce Wraps
Featuring Culinary Secrets Garden Italian Salad Dressing

Ingredients

1/2 cup Culinary Secrets Garden Italian Salad Dressing
            (RFS Item #12498)
9 Markon Lettuce Jammer leaves (RFS Item 90828)
3 zucchini squash, grilled and medium diced
3 yellow squash, grilled and medium diced
3 medium red bell peppers, grilled and julienned
3 portobello mushrooms, grilled and sliced on the bias
9 spring onions, grilled

Directions

1. Clean and wash Markon Lettuce Jammers; store in refrigerated cooler until ready for servie; pick the largest, most attractive leaves.

2. Arrange lettuce leaves on chilled plate, 3 to a plate.

3. Lightly toss all of the grilled vegetables (except for onions) with a small portion of Culinary Secrets Garden Italian Salad Dressing.

4. Evenly distribute the grilled vegetables onto each of the lettuce leaves.

5. Lightly drizzle each of the vegetable filled lettuce leaves with the Culinary Secrets Garden Italian Dressing. Garnish with whole spring onions and serve with additional Culinary Secrets Garden Italian Dressing on the side.

*This dish can be served either with warm or chilled grilled vegetables.

Serves: 3