Asian Green Bean & Edamame Salad Sweet Potato Salad (Serves 6)
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / w w w .m ycce.org/ m onroe
Smart and Sassy Springtime Cooking Series Picnics, Parties and Potlucks Chef Mary Beth Brinkerhoff, Owner For Goodness Taste Inc. Personal Chef Services June 10, 2013
Asian Green Bean & Edamame Salad (Serves 6 – 8) 1 pound green beans, trimmed and blanched 2 cups frozen edamame, slightly thawed 1 cup black beans 1 cup cannellini beans 2 scallions, thinly sliced 1 red pepper, thinly sliced 3 tablespoons peanut oil or canola oil 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 teaspoon sesame oil sprinkle of red pepper flakes, to taste 1 Tablespoon brown sugar 1 Tablespoon grated ginger In a large bowl combine green beans, edamame, black beans, cannellini beans, scallions, and red pepper. Set aside. In a small bowl whisk peanut oil, rice wine vinegar, soy sauce, sesame oil, red pepper flakes, brown sugar, and ginger. Add to green bean mixture and toss to coat.
Limoncello Fruit Salad (Serves 6-8) 2 -6 ounce containers of plain Greek yogurt 1/3-1/2 cup bottled lemon curd 1 teaspoon honey (optional) 2 cups sliced strawberries 1 cup raspberries 1 cup blueberries ½ small honeydew, cubed ½ small cantaloupe, cubed ½ small pineapple, cubed 2 tablespoons sugar 3 tablespoons Limoncello liqueur (optional) For lemon yogurt topping, whisk together the yogurt, lemon curd, honey and set aside. Just before serving, in a small bowl, toss the berries, sugar and Limoncello together. Allow to stand at room temp 5 min to let berries macerate w/sugar and liqueur. Gently fold into the remaining fruit. Serve bowls with a dollop of lemon yogurt on top.
Sweet Potato Salad (Serves 6) 2 lbs sweet potatoes -- peeled and diced 1 tablespoon olive oil 1/2 cup chopped cilantro 4 green onions -- thinly sliced 1 small red pepper -- diced 1/2 cup chopped celery 1/2 cup pecan bits -- toasted 1/3 cup raisins (Optional) 1/4 cup vegetable or canola oil 1 Tb. walnut oil 2 tablespoons lime juice (2-3) 1 tablespoon maple syrup (1-2) 1 teaspoon ancho chile powder salt and pepper Heat oven to 450º. Spread sweet potatoes on a foil-covered baking sheet and roast until just tender and lightly caramelized, about 25-30 minutes. Let cool slightly, Toss all other vegetable ingredients together in bowl. Combine dressing ingredients and toss with veggies. Stir in sweet potatoes and let rest for at least 30 minutes to combine flavors.
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / w w w .m ycce.org/ m onroe
Mexican Street Corn Salad (Serves 3-4) ¼ cup reduced fat mayonnaise Juice of 2 limes 3 teaspoon chili powder (Sweet or hot, or a combination) 1 heaping teaspoon ground cumin 4 ears of fresh corn (can use frozen, cook to crisp tender) 1/2 cup crumbled Cojita cheese or Feta Salt to taste 3-4 dashes vinegar based hot sauce 3-4 T. minced cilantro 1 scallion, minced In a small bowl, mix together the mayonnaise, juice of one lime, the chili powder, hot sauce and the ground cumin. Blend well and set aside. Cook the corn on the cob. You can bring a large pot of water to the boil, drop in the cobs and bring the water back to the boil. Remove the pot from the heat, cover it and let the cobs cook for five minutes. * If you've got the grill going, you can then place the cobs on the grill to get a nice char on the kernels, but its fine if you don't grill. When cool enough to handle, cut the kernels from the cobs using a sharp knife. Place the corn in a large bowl and squeeze over the juice of one lime. Toss the kernels around to absorb the lime juice. Add the cheese, cilantro, scallions and toss to combine. Stir in the mayonnaise dressing to coat all the corn kernels. Add salt to taste and mix well. This salad will keep covered in the fridge for 24 hours.
Mediterranean Quinoa Salad (Serves 6-8) 1 cup quinoa -- rinsed 2 cups water 1/2 cup chopped scallions 1 cup cherry tomatoes -- halved 1 cup cucumber -- chopped 1/2 cup radish -- chopped 2 tablespoons fresh mint -- chopped 2 tablespoons coriander / cilantro -- chopped 1 cup finely chopped parsley 2 c. watercress, arugula or baby spinach – chopped 1/4 cup white wine vinegar or white Balsamic vinegar Juice of ½ lemon 1/4 cup extra virgin olive oil 2 cloves garlic – crushed 1 tsp. of Italian or Greek seasoning blend 1/4 cup crumbled feta cheese 1/2 cup black olives – pitted 1 can garbanzo beans, drained and rinsed salt and pepper -- freshly ground to taste Bring quinoa and water to boil, cover and simmer on a low heat for 15 minutes or according to package directions. Let quinoa cool to room temperature, then transfer to a serving bowl. Add the chopped herbs and vegetables. Make vinaigrette by shaking the lemon juice, white wine vinegar and extra virgin olive oil with garlic, seasonings, salt and pepper in a jar. Taste and adjust seasoning. Pour over salad. Gently toss in the beans, feta cheese and olives and season with freshly ground salt and pepper as needed. Allow to stand at room temperature for 20-30 minutes before serving.
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / w w w .m ycce.org/ m onroe
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / w w w .m ycce.org/ m onroe
Smart and Sassy Springtime Cooking Series Picnics, Parties and Potlucks Chef Mary Beth Brinkerhoff, Owner For Goodness Taste Inc. Personal Chef Services June 10, 2013
Asian Green Bean & Edamame Salad (Serves 6 – 8) 1 pound green beans, trimmed and blanched 2 cups frozen edamame, slightly thawed 1 cup black beans 1 cup cannellini beans 2 scallions, thinly sliced 1 red pepper, thinly sliced 3 tablespoons peanut oil or canola oil 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 teaspoon sesame oil sprinkle of red pepper flakes, to taste 1 Tablespoon brown sugar 1 Tablespoon grated ginger In a large bowl combine green beans, edamame, black beans, cannellini beans, scallions, and red pepper. Set aside. In a small bowl whisk peanut oil, rice wine vinegar, soy sauce, sesame oil, red pepper flakes, brown sugar, and ginger. Add to green bean mixture and toss to coat.
Limoncello Fruit Salad (Serves 6-8) 2 -6 ounce containers of plain Greek yogurt 1/3-1/2 cup bottled lemon curd 1 teaspoon honey (optional) 2 cups sliced strawberries 1 cup raspberries 1 cup blueberries ½ small honeydew, cubed ½ small cantaloupe, cubed ½ small pineapple, cubed 2 tablespoons sugar 3 tablespoons Limoncello liqueur (optional) For lemon yogurt topping, whisk together the yogurt, lemon curd, honey and set aside. Just before serving, in a small bowl, toss the berries, sugar and Limoncello together. Allow to stand at room temp 5 min to let berries macerate w/sugar and liqueur. Gently fold into the remaining fruit. Serve bowls with a dollop of lemon yogurt on top.
Sweet Potato Salad (Serves 6) 2 lbs sweet potatoes -- peeled and diced 1 tablespoon olive oil 1/2 cup chopped cilantro 4 green onions -- thinly sliced 1 small red pepper -- diced 1/2 cup chopped celery 1/2 cup pecan bits -- toasted 1/3 cup raisins (Optional) 1/4 cup vegetable or canola oil 1 Tb. walnut oil 2 tablespoons lime juice (2-3) 1 tablespoon maple syrup (1-2) 1 teaspoon ancho chile powder salt and pepper Heat oven to 450º. Spread sweet potatoes on a foil-covered baking sheet and roast until just tender and lightly caramelized, about 25-30 minutes. Let cool slightly, Toss all other vegetable ingredients together in bowl. Combine dressing ingredients and toss with veggies. Stir in sweet potatoes and let rest for at least 30 minutes to combine flavors.
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / w w w .m ycce.org/ m onroe
Mexican Street Corn Salad (Serves 3-4) ¼ cup reduced fat mayonnaise Juice of 2 limes 3 teaspoon chili powder (Sweet or hot, or a combination) 1 heaping teaspoon ground cumin 4 ears of fresh corn (can use frozen, cook to crisp tender) 1/2 cup crumbled Cojita cheese or Feta Salt to taste 3-4 dashes vinegar based hot sauce 3-4 T. minced cilantro 1 scallion, minced In a small bowl, mix together the mayonnaise, juice of one lime, the chili powder, hot sauce and the ground cumin. Blend well and set aside. Cook the corn on the cob. You can bring a large pot of water to the boil, drop in the cobs and bring the water back to the boil. Remove the pot from the heat, cover it and let the cobs cook for five minutes. * If you've got the grill going, you can then place the cobs on the grill to get a nice char on the kernels, but its fine if you don't grill. When cool enough to handle, cut the kernels from the cobs using a sharp knife. Place the corn in a large bowl and squeeze over the juice of one lime. Toss the kernels around to absorb the lime juice. Add the cheese, cilantro, scallions and toss to combine. Stir in the mayonnaise dressing to coat all the corn kernels. Add salt to taste and mix well. This salad will keep covered in the fridge for 24 hours.
Mediterranean Quinoa Salad (Serves 6-8) 1 cup quinoa -- rinsed 2 cups water 1/2 cup chopped scallions 1 cup cherry tomatoes -- halved 1 cup cucumber -- chopped 1/2 cup radish -- chopped 2 tablespoons fresh mint -- chopped 2 tablespoons coriander / cilantro -- chopped 1 cup finely chopped parsley 2 c. watercress, arugula or baby spinach – chopped 1/4 cup white wine vinegar or white Balsamic vinegar Juice of ½ lemon 1/4 cup extra virgin olive oil 2 cloves garlic – crushed 1 tsp. of Italian or Greek seasoning blend 1/4 cup crumbled feta cheese 1/2 cup black olives – pitted 1 can garbanzo beans, drained and rinsed salt and pepper -- freshly ground to taste Bring quinoa and water to boil, cover and simmer on a low heat for 15 minutes or according to package directions. Let quinoa cool to room temperature, then transfer to a serving bowl. Add the chopped herbs and vegetables. Make vinaigrette by shaking the lemon juice, white wine vinegar and extra virgin olive oil with garlic, seasonings, salt and pepper in a jar. Taste and adjust seasoning. Pour over salad. Gently toss in the beans, feta cheese and olives and season with freshly ground salt and pepper as needed. Allow to stand at room temperature for 20-30 minutes before serving.
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / w w w .m ycce.org/ m onroe
249 H ighland Avenue Rochester, N Y 14620-3036 p. 585.461.1000 f. 585.442.7577 m [email protected] u http:/ / w w w .m ycce.org/ m onroe
