Last Year's Staff Retreat Menu
MSS Staff Retreat Tuesday Lunch & Dinner
Tuesday Lunch:
Cheese Board with Almonds, Grapes and Baguette
Sweet Potato Chips
Tortellini with Spinach Walnut Pesto
Balsamic Chicken Salad
Roast Ratatouille
Tossed Salad
Strawberry Shortcake
Tuesday Dinner
Flour Taco Shells
Turkey Filling
Vegetarian Filling
Lettuce
Guacamole
Salsa
Cheese
Tortilla Chips
Corn Salad
Fruit with Vanilla Sauce (served in waffle cups)
Drinks
Iced Tea
Cranberry Juice
Seltzer
Coke
Diet Coke
Sprite
Tuesday Lunch
Cheese Board with Almonds, Grapes and Baguette
Sweet Potato Chips
Tortellini with Spinach Walnut Pesto
Balsamic Chicken Salad
Roast Ratatouille
Tossed Salad
Strawberry Shortcake
Cheese Board
2 (10-ounce) tins smoked almonds
1 pound wedge Brie
1 pound wedge Saga blue
1 (6-ounce) log goat cheese, any variety
2 baguettes, sliced
1 pound grapes, separated into small bunches
Pour nuts into bowl and set on cheese board. Arrange cheeses with baguette slices and clusters of grapes.
Tortellini with Spinach Walnut Pesto
12 ounces chopped walnuts
6 family size (18-ounce) packages, cheese filled fresh tortellini
3 cups vegetable broth
30 ounces (3 packages) baby spinach, reserve a few leaves for garnish
6 cloves garlic
1 cup grated Parmigiano or Romano
3/4 teaspoon ground nutmeg or freshly grated
3/4 cup extra-virgin olive oil
Salt and pepper
Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
Heat 1 cup vegetable broth to a boil and remove from heat.
Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
Coat hot, cooked tortellini with sauce
Balsamic Chicken Salad
6 pounds skinless, boneless chicken breast halves
3 cups chicken broth
1 1/2 teaspoon coarse salt or salt
1 1/2 teaspoon freshly ground pepper
2 cups raisins
Boiling water
3 cups olive oil
1 1/2 cup balsamic vinegar
1 tablespoon snipped fresh tarragon
Shredded lettuce
Finely shredded lemon peel
Flatten chicken slightly with your hand. Place in a rectangular baking dish. Drizzle with wine or broth; sprinkle with coarse salt and pepper.
Bake chicken, uncovered, in a 350 degree F oven for 12 to 15 minutes or until tender and no longer pink. Let cool in dish. Drain off liquid.
Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for about 15 minutes or until the raisins are plump. Drain.
In a bowl, whisk together olive oil and vinegar. Whisk in tarragon and the 1 teaspoon lemon peel. Stir in raisins. Pour over chicken in dish. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 12 hours, turning the chicken occasionally.
To serve, slice and arrange chicken on shredded lettuce. Spoon some of the marinade and raisins over chicken. Garnish with additional shredded lemon peel..
Roast Ratatouille
4 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
10 baby eggplant, quartered lengthwise
12 baby zucchini, quartered lengthwise
10 plum tomatoes, quartered lengthwise and seeded
4 shallots, peeled and sliced lengthwise
Extra-virgin olive oil, to coat
Coarse salt and pepper
Preheat oven to 500 degrees F. Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.
Tossed Salad
Lettuce
Apples
Tomatoes
Assorted Dressings
Strawberry Shortcake
Sliced strawberries w/sugar
Pound Cake
Cool Whip
Tuesday Dinner
Flour Taco Shells
Turkey Filling
Vegetarian Filling
Lettuce
Guacamole
Salsa
Cheese
Sliced Olives
Tortilla Chips
Corn Salad
Tomato Rice
Fruit with Vanilla Sauce (served in waffle cups)
Chipotle Turkey Taco Filling:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 pounds ground turkey breast
3 small onion, chopped
6 cloves garlic, chopped
6 chipotles in adobo sauce, chopped
3 cup tomato sauce
3 rounded tablespoons chili powder, a rounded palmful
Salt
1 1/2 cup water
In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
Pico de Gallo:
6 vine ripe tomatoes, seeded and diced
2 small jalapeno peppers, seeded and chopped
2 small white onion, chopped
6 tablespoons chopped fresh cilantro leaves
Coarse salt
Combine all Pico de Gallo ingredients in a small bowl and serve.
Guacamole
4 avocados, mashed
juice of one lime
3 garlic cloves, freshly pressed
5–6 green onions, thinly sliced
1 cup cilantro, cleaned and chopped
1–2 seedless jalapeños, diced
Mix avocado with lime juice and then stir in the rest of the ingredients.
Tomato Rice
2 cup rice
2 cup tomato juice
2 cup water
Vegetarian Filling
1 cup onion, julienne cut
1 1/2 cup bell pepper, julienne cut
1 1/2 cup zucchini, julienne cut
3 cup black or pinto beans, cooked
3 cloves garlic
1 teaspoon oregano
2 teaspoon Italian seasoning
3/4 teaspoon black pepper
3/4 teaspoon red pepper
3/4 cup salsa of your choice
Cilantro
Sauté the vegetables in a nonstick skillet with 3 tablespoon water (i.e., steam vegetables), stirring constantly.
Season with garlic, Italian seasoning, oregano, black and red pepper, and cook 10 minutes, adding more water if necessary.
Corn Salad
6 cups corn kernels
12 large tomato, sliced in wedges
1 1/2 cup sliced red onion
1 1/2 cup chopped green pepper
cilantro
6 TB vinaigrette
Toss all ingredients until well mixed. Refrigerate at least 1/2 hour to let flavors blend.
Fresh Fruit with Cinnamon-Vanilla Sauce
2 cup granulated sugar
8 tablespoons cornstarch
8 cinnamon sticks
4 can (12 fl. oz.) Carnation Evaporated Milk
2 tablespoons vanilla extract
24 cups assorted fresh fruit (apples, bananas, grapes, mangoes, papayas, peaches, and/or strawberries)
Ground cinnamon (optional)
Waffle cone cups
Combine sugar, cornstarch and cinnamon sticks in medium saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens. Remove from heat and remove cinnamon sticks; stir in vanilla extract. Refrigerate for 2 hours or until well-chilled.
Arrange fruit in serving Dish. Top with sauce. Sprinkle with cinnamon, if desired.
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