eagle express fresh market recipes - 11/14/2013

Eagle ExpressFresh Market

Recipes

EWU Dining Services Presents

Eagle Express Fresh Market Recipes

Ingredients1 lb diced Roma Tomatoes1 cup diced onion1 cup fresh cilantro leaves2 fresh limes1 tsp. salt1/2 tsp. pepper

Equipment NeededSharp knifeTeaspoon measuring spoonTablespoon measuring spoon1 cup measuring cupMixing spoonCutting board

Mix ingredients together with a spoon, and enjoy!

Makes approximately 1/2 gallon.

THIS WEEK’S RECIPE:

Equipment NeededSharp knife1 measuring cup1 large bowl1 fork or whisk to mix dressingCutting board

Combine the first six ingredients in a large bowl. Add dressing and toss.



Ingredients8 cups cleaned spinach, torn in bite sized pieces1 cup sliced red onions1 cup mandarin oranges (canned)12 fresh strawberries, sliced1 cup bacon bits1 cup feta cheese, crumbledBottled poppy seed dressing



Equipment NeededTablespoon measuring spoon

Skewer tomatoes and bocconcini balls, placing basil leaves between them.

Drizzle the skewers with olive oil and vinegar.Sprinkle with salt and pepper to taste.

Caprese SkewersIngredients8 - 6” Bamboo Skewers8 cherry tomatoes8 bocconcini (small balls of fresh mozzarella), drained24 fresh basil leaves1 tbsp. olive oil1 tbsp. of your favorite vinegar (balsamic, red wine, or rice wine vinegars work well!)Salt and pepper to taste



Dressing Ingredients1/3 cup lemon juice1/3 cup olive oil1 tsp salt1/2 tsp ground black pepper

Preheat oven to 425 degrees Fahrenheit. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper on a large

sheet pan. Toast for 40 minutes or until browned, turning once with a spatula. Cool when done. Add the roasted vegetables to the cooled pasta. Mix together dressing ingredients, and toss with the pasta and

vegetable mix. Top with green onions, feta cheese, and basil. Serves six.

Ingredients1 small eggplant, peeled and 3/4 - in. diced1 red bell pepper, 1 - in. diced1 yellow bell pepper 1 - in. diced1 red onion, peeled and 1 - in. diced 2 cloves garlic, minced1/3 cup olive oil1 1/2 tsp salt1/2 tsp ground black pepper1/2 lb orzo or macaroni pasta, cooked and cooled4 green onions, minced6 oz feta cheese, 1/2 - in. diced15 fresh basil leaves, torn

Roasted Vegetable Pasta Salad

Equipment NeededLarge sheet panSpatulaVegetable peelerSharp knifeTeaspoon measuring spoonCup measuring cups



Equipment NeededCutting boardSerrated knifeBowl for mixingMeasuring cupTablespoon measuring cupSpoon for mixing

Mix fruit and lettuce together in a bowl. Mix dressing ingredients together.

Gently stir dressing into fruit mixture, and enjoy!

IngredientsButter lettuce, torn into 2” piecesWatermelon, 1” dicePineapple, 1” diceCantaloupe, 1” dice

Mojito Fruit SaladDressing6 fresh mint leaves, torn into small pieces1 cup canola oil1 cup fresh lime juice2/3 cup honey1 tbsp saltBlueberries

Kiwi, 1” diceStrawberries, cut in 1/2 or 1/4 depending on size



Equipment NeededCutting boardKnifeMeasuring cup

Place the pound cake on a plate. Scatter strawberries over cake.

Top with whipped cream, and enjoy!

Ingredients1 slice pound cake, 1/2 inch thick1 cup fresh strawberries, slicedWhipped cream

Strawberry Shortcake



Equipment NeededBlender

Combine all ingredients in blender. Process until smooth, and enjoy!

Ingredients8 oz of Fruit Juice1 Banana2 cups Berries

Berry Smoothie

Dining & Catering ServicesEastern Washington University



Shaved Fennel Apple Salad

Combine dressing ingredients in a sealable container and shake to emulsify. Combine shaved fennel, some of the fronds,

spinach leaves, and apple in a mixing bowl. Toss the salad with the dressing. Top with bleu cheese and fennel fronds.

Salad Ingredients1 bulb fennel, shaved with a knife or mandolin (2-3 cups), fronds reserved & chopped1 Granny Smith apple, peeled, cored, and sliced into 1/8” thick slices, then cut into matchsticks5 oz baby spinach leaves (about 5 cups lightly packed)4 oz bleu cheese crumbles

Dressing Ingredients1/3 cup olive oil1 large shallot, minced2 oranges, juiced1/2 orange, zested1 small lemon, juiced2 tsp dijon mustard1/2 tsp salt1/4 tsp pepper

Equipment NeededSealable containerMeasuring cupMeasuring spoonSharp knife for cuttingMandolin (optional)Large bowlSpoon or tongs for mixing



Fresh Market Slaw

Shred cabbage and carrots on a large holed grater. Mix with diced fruit. Add your favorite coleslaw dressing, and enjoy!

Serves approximately 8 - 10.

Equipment NeededLarge holed graterKnife1 cup measuring cup1 large bowlSpoon for mixing

Ingredients1 medium head of green cabbage, finely shredded1/2 small head of purple cabbage, finely shredded2 large carrots, finely shredded1 cup diced mango or pineapple (1/4” diced)Favorite coleslaw dressing (approx. 1 - 1-1/2 cups)



Equipment Needed

Potato Salad IngredientsFor Salad:3-4 fingerling potatoes1/2 cup finely chopped onions1/4 cup finely chopped Italian parsley2 tbs. pickled bell pepper in oil16 small cherry tomatoes2 tbs. capers3 tbs. crumbled feta cheese

Juice of 1/2 of a fresh lemon1 1/2 tsp. Dijon Mustard2 tsp. white wine vinegar1 tsp. honey

Sharp KnifeTeaspoon Measuring CupTablespoon Measuring CupCutting Board2 Mixing BowlsMixing Utensils

Wash the potatoes and cut into 1/4” width and place in a medium sized bowl with all remaining ingredients except the

Feta cheese. Toss gently with tongs or a fork.

In a seperate bowl put all of the vinagrette ingedients in together. Whisk until completely blended and emulsified. Add a little salt.

Pour enough vinagrette over the salad to cover it but not douse it. Let the salad sit for 10 minutes while the rest of the meal is

ready and plated. Add the feta cheese accordingly.

Makes about 4 servings.

1 tsp. dried tarragon1/2 cup extra virgin olive oil1/2 tsp. fresh ground pepperSalt as desired to taste

For Vinagrette Dressing:



Equipment NeededMeasuring cupMeasuring spoonsForkSmall knifeMicrowavable bowlMicrowave oven

Peel and dice the apples into 1/2” pieces. Put into a bowl with the sugar, butter, and cinnamon.Microwave on High for 30 seconds and stir. Repeat in

30 second increments until apples are soft.Mash with the back of a spoon to desired consistency,

then add vanilla. Please note! This recipe can also be made on the top of the stove in a small pot.

This will serve approximately 4 - 6 people.

Fresh Apple SauceIngredients1 lb apples (Rome, Granny Smith, or Golden Delicious)1/2 cup brown sugar2 tbsp butter or margarine1/2 tsp cinnamon1/2 tsp vanilla



Equipment NeededMeasuring cupsMeasuring spoonsMixing spoonKnifeVegetable peelerPotFood processor

Peel, seed, and dice squash into one-inch cubes. Combine squash, onion, carrot, and broth in a pot and simmer until squash is tender; approximately 45 minutes. Place the mixture in a food processor

and blend until smooth - this may take a few batches. Return to the pot and add brown sugar and cayenne pepper. Add the heavy cream and

stir, seasoning with salt and pepper to taste.

Roasted Butternut Squash Bisque Ingredients1 large butternut squash1/2 of a yellow onion, diced2 large carrots cut in 1/4 inch coins2 tbsp brown sugar1 tsp cayenne pepper3 quarts vegetable broth1/2 cup heavy whipping creamSalt and pepper to taste



Wash and peel both squashes, chop into halves, and remove the seeds witha spoon - then, chop them into bite-size pieces. Wash the apples and thepear, remove the stems and seeds and chop into bite size pieces. Peel

the outer skin of the onion and thoroughly wash the potatoes, then cut eachinto bite-size pieces. Wash the brussel sprouts, and peel off any outerleaves. Combine all ingredients (not the dressing ingredients) into a

bowl and add 2 -3 tbsp of olive oil, making sure to coat the bowl contentswell. Take the contents of the bowl and placed them on a non-stick cookie

sheet or aluminum foil and bake in an oven at 425 degrees for 12-18minutes until vegetables are browned and the potatoes have been tested for

doneness. Place mixture in a refrigerator and allow to cool. For thedressing, melt the butter in a sauce pan on low heat. Dice the shallots,

and add to the melted butter in the sauce pan. Add cider vinegar, maplesyrup, and maple flavoring, then pepper and nutmeg to taste. Use a whisk

to blend the flavors together, then let simmer on low for 15 minutes. Removefrom the stove and cool in a refrigerator. Once the vegetable mixture and

the dressing have cooled, mix them together and enjoy! Serves 6-8.

Harvest Medley Salad w/Maple Vinegar Dressing

Ingredients1 butternut squash1 acorn squash1 Granny Smith apple1 Golden Delicious apple1 fresh pear1 red onion1 Walla Walla sweet onion2 Yukon potatoes

Harvest Medley Salad w/Maple Vinegar Dressing

Dressing Ingredients1 cup salted butter1/4 cup chopped shallotsFresh Cracked Black PepperNutmeg 1/3 cup cider vinegar3 cups maple syrup2 tbsp imitation maple flavoring

Equipment NeededKnifeSpoonMeasuring cupMeasuring spoonsCookie sheet or aluminum foilSauce panWhisk

2 red potatoes12 brussel sprouts1/4 cup raisins1/4 cup craisinsOlive oil



In a 5-quart Dutch oven, place potatoes; add just enough water to cover.Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutesor until potatoes are very tender. Drain. Reserve one cup potatoes;

return remaining potatoes to saucepan.In a small bowl, mash reservedpotatoes with a fork; return to saucepan. Stir in broth, salt, and pepper.

Heat to boiling, and add broccoli. Still boiling, cook uncovered 4 minutes,stirring occasionally. Reduce heat to medium. In a small bowl, stir flour into

milk with wire whisk until well mixed. Add milk mixture to potato mixture,stirring constantly. Cook over medium heat, stirring frequent until mixture

thickens and boils. Stir in cheese until melted and smooth. Stir in sourcream and green onions; cook until thoroughly heated.

Serves approximately 8.

Cheesy Potato ChowderIngredients6 medium unpeeled red potatoes, cut in 1/2-in. cubes1 carton (32oz) reduced-sodium chicken broth (4 cups)1/2 tsp salt1/2 tsp pepper3 1/2 cups frozen broccoli cuts1/3 cup all-purpose flour1 cup fat-free milk1 brick (8oz) reduced fat sharp Cheddar cheese, shredded1/2 cup fat-free sour cream4 medium green onions, chopped (1/4 cup)

Equipment NeededKnifeSpoonMeasuring cupMeasuring spoonsCookie sheet or aluminum foilSauce panWhisk



Equipment NeededBaking sheetSpoonSauce panLarge potWire whisk

Bake the yams. When done, scoop the yam fromthe shell and set aside. In a sauce pan, saute

the onions and the leeks until they are transparent.Drain the diced tomato, and add these, theonions, and the leeks to the chicken/veggie

stock in a large pot. Add the cooked yams andbasil, and let simmer for about one hour.

Use a wire whisk to whip the soup until smooth.

Tomato Yam SoupIngredients1 onion, diced2 leeks, sliced2 1/2 oz. butter3 - 14 oz. cans diced tomato1/2 gallon chicken or veggie stock2 1/2 cups yams1 tbsp basil



Equipment NeededKnifeMeasuring cupMeasuring spoonsSaucepanStirring spoonCan opener

Saute onions and garlic in olive oil over medium-high heatuntil tender. Add bell peppers, eggplant, and zucchini andsaute until tender, approximately 10 minutes. Add the canof tomatoes in juice and the basil, and saute for another

5 minutes. Season with salt and pepper to taste.

This will yield approximately eight 4 oz servings.

Ingredients3/4 cup onion, 1-in. diced1 tbsp. garlic, chopped1/2 cup green bell pepper, 1-in. diced1/2 cup red bell pepper, 1-in. diced3/4 cup eggplant, 1-in. diced3/4 cup zucchini, 1-in. diced1 can diced tomatoes in juice2 tsp. dry basil2 tbsp. olive oilSalt and pepper, to taste



Wash all potatoes/yams, and place in pot. Fill the pot with wateruntil the potatoes are covered, and then boil for 20 to 25

minutes or until potatoes are tender. Drain the potatoes/yams,dry, then peel the skin off of the yams or sweet potatoes

with the butter knife - place in a refrigerator to cool. Leave theskin on the Yukon potatoes for flavor, but keep with the sweet

potatoes/yams to cool. Meanwhile, mix together themayonnaise, Dijon mustard, balsamic vinegar, tumeric,

chives or green onions, and salt and pepper in a large bowl. Addthe bacon and red onion. Cube the sweet potatoes and Yukonpotatoes into bite size pieces, and add to the bowl, tossing to

coat/mix.

This will produce eight to ten 4 oz servings.

Sweet Potato SaladIngredients2 yams/sweet potatoes6 Yukon Gold potatoes1/4 cup mayonnaise2 tbsp Dijon mustard3 tbsp balsamic vinegar1/2 tsp ground tumeric1 1/2 tsp chopped chives or green onions3 strips of bacon1/2 red onion, small, dicedPinch of salt and pepper to taste

Sweet Potato SaladEquipment NeededMedium size boiling potKnifeMeasuring cup/spoonButter knifeStirring spoon

eagle express fresh market recipes - 11/14/2013

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