beet and
apple juice
in the catersource Test Kitchen
recipe
Beet and Apple Juice
Yield: 12 servings
Ingredients:
36 bunches red beets
24 each Gala apples
3 bunches of parsley
Method:
Juice the apples first, saving the apple pulp for another recipe
Juice the parsley with stems, juice the beet with stems and add apple juice back in
Pour juice in glass with ice cubes
apple
lemonade
in the catersource Test Kitchen
recipe
Apple Lemonade
Yield: 12 servings
Ingredients:
24 each red apples, cored
24 each Granny Smith apples, cored
1 lemon sliced thin
Method:
In juicer combine apples and lemons
Serve over ice
Apples for juicing are best when firm and without blemishes
appple
lemongrass
popsicles
in the catersource Test Kitchen
recipe
Apple and Lemongrass Yogurt Popsicle
Yield: 12 servings
Ingredients:
1 cup super fine sugar
½ cup water
½ cup lime juice
3 stalks lemongrass, white part, chopped, save greens
1 cup apple pulp (from the juice machine saved from making
fresh apple juice drinks) around 10 apples
2 cups Greek style yogurt
Method:
Put sugar, water, lime juice, lemongrass in sauce pan and cook over low heat stirring for 3 minutes.
Dissolve sugar, then bring to a boil and cook for 2 minutes.
Cool completely.
Strain the sugar syrup, place syrup in bowl, add apple pulp, yogurt and whisk together.
Pour into popsicle molds, cover with foil, poke a hole in foil over each popsicle, and insert wood stick.
Freeze at least 6 hours. To remove popsicle, allow them to rest at room temperature for 4-5 minutes, gently remove and serve.
edamame
burgers
in the catersource Test Kitchen
recipe
Edamame Burgers topped with Sumac Carrot Peels
Yield: 12 servings
Ingredients:
¾ cup millet
1½ cups cold water
6¾ tablespoons kosher salt (as needed)
3 each carrots
3 each radishes
6 tablespoons fresh ginger (finely grated and peeled)
Method:
1½ garlic clove (minced)
6 tablespoons fresh lime juice
6 tablespoons mirin
½ teaspoon chili paste (Sriracha)
3 pounds edamame shelled, thawed
4½ cups bread crumbs (Panko)
Vegetable oil (for brushing)
Cook millet in a small dry saucepan with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to
"pop", about 2 minutes, until it smells like popcorn, then cool.
Add the water and the ¼ teaspoon of the salt to the saucepan and bring to a boil over high heat. Use a lid to cover the saucepan. Simmer
low covered, for 20 minutes.
Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet.
Grate the carrots and radishes into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and add to millet and stir to
combine.
Cook edamame for 5 minutes and blanch and shock. Drain and add to millet. Add 2 tsp of salt.
Put edamame in food processor and puree into a paste. Put edamame in the bowl and stir in the bread crumbs.
Form the edamame mixture into 24 4 ounce patties. Place in cooler to set for 20 minutes.
Brush both sides of the patties lightly with oil and sprinkle with salt. Cook 3 minutes on each side or until brown
For Sumac Carrot Peels, take usually discarded (about 8 ounces) peels of carrots, wash, toss with oil and sprinkle 2 tbps of sumac and
bake in oven for 10 minutes 350 degrees. Top edamame patties with carrot peels.
eggplant, feta
and tomato tart
in the catersource Test Kitchen
recipe
Eggplant, feta and tomato 'tart' with char grilled sage and eggplant purée
Yield: 24 servings
Ingredients:
For the eggplant, feta and tomato tart
24 thick round slices eggplant
6 tablespoons olive oil
10 ounces crumbled feta
4 fresh vine tomatoes with seeds, chopped
3 stems fresh sage
3 ounces fresh rocket leaves
salt and freshly ground black pepper
For the char grilled sage
1teaspoon olive oil
3 bunches sage
salt and freshly ground black pepper
For the grilled sweet potato
6 sweet potatoes, peeled and cut into rounds
3 teaspoons olive oil
salt and freshly ground black pepper
Method:
Preheat the oven to 350 and preheat a sauté pan to very hot.
For the eggplant, feta and tomato tart, brush the eggplant slices with olive oil and season well with salt and freshly ground black pepper.
Grill and cook eggplant on both sides until grill marked all over.
Transfer the eggplant to a baking sheet, top with the feta and tomatoes, drizzle with olive oil and bake five minutes.
Remove from the oven and garnish with rocket leaves.
For the char grilled sage, rub sage with olive oil and season well with salt and freshly ground black pepper.
Place onto the hot grill to char for two minutes on both sides.
Remove from the heat and cool for five minutes, then rough chop.
For the grilled sweet potato, place the sweet potato slices into a pan of boiling salted water and boil for four minutes.
Drain the sweet potato and dry.
Brush the sweet potatoe slices with olive oil and season with salt and freshly ground black pepper.
Place the slices on grill to cook for two minutes on each side.
To serve, place the eggplant and feta tarts on a plate.
Top with the sage and serve with the char grilled sweet potato.
flat
bread
in the catersource Test Kitchen
recipe
Flat Bread
Yield: 12 servings
Ingredients:
3 cups flour, plus more for the work surface
Scant 1¼ cups water
2 tablespoons vegetable or olive oil, plus more for the bowl
1½ teaspoons salt
Method:
Combine the flour, water, oil and salt in a bowl until they come together into a mass.
Let rest at room temperature for 20 to 30 minutes while the flour absorbs the water.
Lightly flour a work surface. (All-purpose flour can be used for this; if using whole-wheat flour, make sure it has been sifted to remove any
large bran particles.)
Transfer the dough to the work surface and knead for about 5 minutes by pushing down, spreading the dough and then turning it over on
itself. Form dough into a ball and place in a clean, oiled bowl.
Cover with plastic wrap and let the dough rest for 8 to 12 hours.
Place dough on a lightly floured counter and form into 2 logs. Cut each log into 6 equal pieces.You should have 12 pieces of dough that
weigh about 2 ounces each.
Shape each piece into a ball. Let rest for 30 minutes at room temperature under plastic wrap.
Place on hot grill top and grill 1-2 minutes each side. The breads will bake in 2 minutes and should be blistered and dark in spots.
garlic scape
and lovage pesto
flat bread
in the catersource Test Kitchen
recipe
Garlic Scape and Lovage Pesto Flatbread
Yield: 12 servings
Ingredients:
1cup garlic scapes *
¼ cup grated parmesan
½ cup pine nuts, toasted
½ cup olive oil
½ cup lovage or chopped celery
¼ teaspoon sea salt
1 tablespoon lemon juice
2 garlic cloves, peeled and halved
Method:
Combine the scapes (or substitute garlic and scallions), parmesan, pine nuts and ¼ cup oil in a food processor.
Pulse until smooth, add the lovage and salt.
Pulse, add the rest of the oil, blend for one minute until mixture is medium chunky, then stir in lemon juice.
Cook Flatbread on grill 2-3 minutes each side until brown, remove and spread with garlic scape and lovage pesto.
* Note: Garlic scapes are the thin shoots that grow outside of garlic bulbs, not the thick green leaves and may be found more and more
at farmers markets. If you can’t find garlic scapes use the following items: 2 tablespoons chopped garlic and ½ cup chopped scallions.
char grilled
gazpacho
and quinoa
in the catersource Test Kitchen
recipe
Char Grilled Farm Vegetable Gazpacho and Quinoa
Yield: 12 servings
Ingredients:
5 large garlic cloves, unpeeled
3 large red bell peppers, cored and quartered
10 large tomatoes
3 large yellow bell peppers, cored and quartered
3 medium zucchini, sliced lengthwise ½ inch thick
2 large white onion, cut into ½ inch slabs
3 ears corn, husked
Method:
2 tablespoon vegetable oil
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon crushed red pepper
3 tablespoon fresh lemon juice
3 tablespoon red wine vinegar
3 cups chopped cilantro
6 cups cooked quinoa
Skewer garlic cloves onto a skewer.
Lightly brush the garlic, bell peppers, tomatoes, zucchini, onion, and corn with the vegetable oil and season with salt and pepper.
Grill the vegetables over moderately high heat, turning frequently, until lightly charred ( about 10 minutes).
Remove the garlic cloves from the skewers, peel them, and transfer to a large bowl.
Using a large serrated knife, cut the charred corn kernels into the bowl.
Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, lemon juice, and vinegar.
Take cilantro including stem and grill with a little oil, then turn cilantro to cook on all sides, for about 5 minutes.
Serve over quinoa.
Chop cilantro and garnish.
root
vegetable
fries
in the catersource Test Kitchen
recipe
Root Vegetable Fries with Mustard Salt
Yield: 12 servings
Ingredients:
ROOT FRIES
4 pounds turnips
3 tablespoons vegetable oil
1 cup grated parmesan
1 tablespoon garlic salt
1 tablespoon paprika
Method:
MUSTARD SALT
3 tablespoons sea salt flakes
3 tablespoons English mustard powder
Preheat oven to 425 degrees F.
Line a baking sheet with a piece of aluminum foil, lightly greased.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 inch by 4 inches.
Place into a large bowl, and toss with the vegetable oil to coat.
Place the Parmesan cheese, garlic salt, paprika, onion powder in a bowl and mix.
Place the oiled turnips in the bowl and mix until evenly coated with the spices.
Spread out onto the prepared baking sheet and bake in preheated oven until the outside is crispy, and the inside is tender, about twenty
minutes.
Mix together sea salt and mustard powder in a large bowl.
Toss hot fries in mustard salt and serve immediately.