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June 2013: Recipes
Click through a Snapshots of all the recipes for the June 2013 issue.
June 21, 2013
3 Min Read
Grains and Greens: Kale and Quinoa Salad
Fresh kale, craisins and quinoa combine to create this hearty and healthy salad.
Grains and Greens: Spinach and Orange Salad with Cracked Wheat and Citrus Ver Jus
Cracked wheat gives some added texture to this salad, which also features navel orange, Bermuda onion and champagne vinegar.
Grains and Greens: Reid Mediterranean Quinoa Salad
This healthy salad features diced tomatoes, cucumbers, avocado and spinach.
Grains and Greens: Italian Harvest Salad
This salad is fully loaded with goodness such as farro, pecans, butternut squash, chickpeas, kale and feta cheese.
Grains and Greens: Duo of Quinoa and Herbs Salad
Quinoa and herbs such as parsley, rosemary and chervil combine with favorites like tomatoes, orange and red onion to create this fresh and bright salad.
Agua Frescas: Hydration Station
Gourmet Dining’s hydration station offers a variety of different takes on agua frescas. To make each variety, simply add the ingredients to a container with ice and water.
Agua Frescas: Cucumber Mint
Cucumber Mint is a signature WaterWorks flavor that is popular in Flik’s schools, particularly upper schools. Flik often hears that this simple recipe is refreshing and provides students and faculty with an energizing “lift.”
More Than a Side: Seasoned French Fries
For this dish, classic french fries get punched up with Old Bay seasoning, salt, pepper and dried parsley.
More Than a Side: Hand-Fried Potato Chips with Smoky Blue Cheese Dip
These potato chips get a kick from a sprinkle of curry and a smoky blue cheese dip made with mayo, sour cream, Dijon mustard, Worcestershire sauce and blue cheese.
More Than a Side: Spicy Home Fries
Tabasco sauce, green peppers and garlic give these home fries their spicy side.
More Than a Side: Crunchy Chili Caramelized Potato Chips
Spice up traditional potato chips with this recipe, which features fresh chili paste for an added kick.
A Swanky Sort of Spud: Roasted Oregon Fingerling Potato Klamath Style
Smoky bacon, crushed garlic, fresh rosemary and olive oil make these potatoes something special.
A Swanky Sort of Spud: Cheesy Parmesan Potato Wedges
Shredded Parmesan pairs with Tabasco sauce to give these potatoes a different take on traditional russet preparations.
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