I am so glad to hear everyone enjoyed the sandwiches at my first meeting as kitchen manager. It’s funny though, I haven’t heard any feedback on the Brussels sprouts. Hmm, I wonder why? Oh well, we’ll work on that next year! As you all know, I am very passionate about my food! So I intend on sharing any and all information about it with you. If there is anything I forgot to add or any questions you have, please don’t hesitate to contact me. Also, look for pictures of the actual preparation and product next year.
Benefits from this lunch:
- Whole grains and vegetables provide fiber
- Multiple servings of vegetables allow for a variety of nutrients, including Vitamins A and C, antioxidants, and polyphenols (For more information on polyphenols visit the following article written by Andrew Grover: https://cpfooddigest.wordpress.com/2013/05/02/a-picture-of-polyphenols/)
- Each recipe is low in fat
- Suitable for weight management diets
- Protective benefits for immune system, metabolic syndrome, and cardiovascular problems
At the May 23 meeting, I adapted recipes from the 6th International Congress on Vegetarian Nutrition menu. I, along with a couple other girls in the club, volunteered to work with Chef Betty Crocker and got the chance to make wonderful food while exposing people to the benefits of vegetarianism. Although I changed some of the ingredients, the main idea stays the same:
Roasted Vegetable Sandwich
Whole Wheat Sandwich Rounds (Costco)
White Mushrooms (Costco)
Red Onion (Trader Joe’s)
Zucchini (Trader Joe’s)
Instructions: Slice mushrooms, red onions, and zucchini evenly; combine with olive oil, salt, and pepper; add to baking dish and roast until tender or to desired degree of doneness.
Jarred roasted red peppers, drained (Trader Joe’s)
Fine fresh bread crumbs (the Food Service class made these out of baguettes from Costco)
Walnuts, toasted lightly and chopped fine (Trader Joe’s)
Garlic cloves (Costco)
Pomegranate molasses (Found at Mission Ranch Market, Mission Viejo; Can also be found at most Middle Eastern Markets)
Fresh lemon juice (lemons from Sprouts)
Ground cumin (Trader Joe’s)
Dried hot red pepper flakes (Trader Joe’s)
Extra-virgin olive oil (Costco)
Instructions: In a food processor blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add oil gradually. Begin forming your sandwich first by spreading the muhammara on both slices of bread, then add roasted vegetables (mushroom, onions, and zuchinni), and top with spinach. Enjoy!
To see the recipe, click here: http://www.epicurious.com/recipes/food/views/Muhammara-10982
Brussels Sprout Slaw
Whole Grain Mustard
Instructions: Preheat an oven to 350°F. Using the grater attachment of a food processor, shred the Brussels sprouts and radicchio. Transfer to a large bowl and stir to combine. In a small bowl, whisk together vinegar, lemon juice, mustard and maple syrup. Slowly whisk in olive oil and season with salt and black pepper. Add half of the dressing to the Brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the Brussels sprouts.
To see the Brussels Sprout Slaw recipe, click here: http://www.williams-sonoma.com/recipe/brussels-sprout-slaw.html