Retreat Lunch Tuesday - Sandwich Board

Sonoma Chicken Salad (serves 18)
From the Whole Foods Market Cookbook

Prepare Dressing
3 cup mayonnaise
2 tsp apple cider vinegar
1/3 C honey
10 tsp poppy seeds
sea salt, to taste
ground pepper

Salad
Preheat oven to 375°F. Place
6 pounds boneless chicken breasts
in one layer in a baking dish with 1½ cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl.
Stir in Dressing and:
2 1/4 cup pecan pieces, toasted
6 cups red seedless grapes
9 stalks celery, thinly sliced

Mediterranean Tuna Salad (serves 16)
From the Whole Foods Market cookbook

Mix together
8 (6 ounce) cans chunk light tuna, drained well
28 ounces artichoke hearts, drained and coarsely chopped
1 cup chopped red peppers
1 1/2 cup Greek olives, coarsely chopped
1 small red onion, minced
1/2 cup Italian parsley, minced
1/2 cup basil, minced
4 garlic cloves, minced (1 teaspoon)
2 teaspoon dried oregano or 2 tablespoon fresh oregano
2 cup mayonnaise
6 tablespoons lemon juice
fresh ground black pepper

Roasted Vegetables (18)
Toss veggies with dressing and roast for 20 until the caramelize at 500
3 Red Pepper
3 Green Pepper
2 1/2 Red Onion
3 Zucchini
3 Yellow Squash
3 T olive oil
3t lemon juice
6 t dried Italian herbs
Salt and pepper

Black Bean Hummus
4 cups cooked black beans, drained (or 2C Black and 2C Garbanzo)
4 tsp lemon juice (or to taste)
1/2 cup tahini
4 cloves garlic, pressed or minced
2 tsp cumin
hot pepper sauce (to taste)
3 TB olive oil
6 tsp tamari
4 TB warm water
1 cup cilantro, chopped

Combine all ingredients except for cilantro in food processor. When combined, transfer to serving bowl. Fold in cilantro. Taste and adjust seasonings to taste

Retreat Lunch Tuesday - Dessert

Ginger Peach Crumble
Preheat the oven to 425 degrees.
Evenly distribute
6 pounds peaches, peeled and sliced
Sprinkle with
12 tablespoons packed brown sugar
3 teaspoon ground cinnamon
Lemon Juice

Top with:
3 cup crumbled gingersnaps (about 60 gingersnaps)

Bake for 20-25 minutes until the peaches are bubbling and tender when pierced with a fork. Serve warm or at room temperature topped with Reddi Whip

Retreat Dinner Tuesday -on the side: Corn on the Cob and Tangerine & Olive salad and Israeli CousCous Salad

MORROCAN TANGERINE AND OLIVE SALAD
Combine
12 large tangerines Segmented
6 cup halved pitted Kalamata olives

Whisk
1 cup extra-virgin olive oil
4 tablespoon white wine vinegar
2 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper and put on top of:

4 head of butter lettuce, torn into 1 1/2-inch pieces

Moroccan Toasted Couscous (serves 16)
This is from the Whole Foods Market Cookbook

The Dressing
Heat together:
1/2 cup extra-virgin olive oil
1 Tbs lemon zest

Whisk into:
1 tsp cumin
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 cup lemon juice
1/2 cup orange juice
2 Tbs minced fresh ginger
2 Tbs honey
salt and freshly ground pepper to taste

The Salad
Combine & simmer 10-15 min
3 cups Israeli couscous, toasted 10-15 min at 375
3 cups boiling water
1/2 tsp turmeric

Combine the couscous with (I chopped the following ingredients finely in the food processor)
2 small red pepper, seeded and chopped
2 small yellow pepper, seeded and chopped
1 small red onion, minced
20 dried figs, chopped
20 dried apricots, chopped
1 cup craisins
2 cup pecans
1 cup cashews, chopped
1 cup minced fresh cilantro
3 Tbs grated orange zest

Pour the dressing over the salad and mix well.

Retreat Dinner Tuesday - Vegetarian Stuffed Peppers and Moroccan Chicken

Roasted Chicken with Moroccan spices

Marinate for 4-6 hours
6 pounds of boneless skinless chicken breast in:
3 cup olive oil
3/4 cup red wine vinegar
9 tablespoons ground cumin
4 1/2 tablespoons ground coriander
6 teaspoons ground cinnamon
6teaspoons salt
6 teaspoons sugar
3/4 teaspoon cayenne pepper

Pre-heat broil. Broil chicken in marinade until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side Transfer chicken to platter.

Sprinkle with
¾ C parsley (I didn't do this)

Makes 18 servings.

Middle Eastern Tofu Stuffed Peppers
This is from the Moosewood Low-Fat Cookbook

Saute 3 minutes:
8 Tblsp. Canola or other Vegetable Oil
8 large garlic cloves, minced
6 cups diced onions
1/4t cayenne
2 tsp. ground cinnamon

Add, cover and cook 3 minutes:
6 cups peeled and diced carrots
dash of salt

Add and cook 2 minutes
4 cup diced tomatoes (I didn't do this)

Stir in and cook 2 minutes then cover and set aside 5 minutes:
6 cups tofu -45 ounces (Freeze tofu overnight, thaw all day, crumble)
¾ C soy sauce
4 Tblsp. chopped fresh dill (1 tsp. dried)
8 tsp. fresh lemon juice
2 cup couscous, uncooked
1 cup hot water

Stir in:
¾ C currants or raisins

Preheat the oven to 375°.

Fill with ½ C filling:
16 large bell peppers, halved

Pour in bottom of glass baking dish:
8 cups tomato juice

Cover tightly, and bake for 45-50 minutes until the peppers are tender.
Serve Feta and chunky tomato sauce on side

Chunky Tomato Sauce
6 Cups

In a heavy, nonreactive pan, sauté 10 min
1C onions
6 cloves garlic
2t Olive Oil

Add:
56 oz Undrained Canned Tomatoes
Basil
Salt And Black Pepper

Staff Retreat Evening Dessert

BERRY TRIFLE (32) MAKES 2 TRIFLES

4 10oz frozen strawberries, thawed
4 10oz frozen blueberries, thawed
1 c Sugar
1/2 C Lemon Juice
6 C low-fat vanilla yogurt
1 1/4 low-fat sour cream
2t vanilla
2 fat-free pound cakes or angel food cakes
2C raspberry jam

Toss berries with sugar and lemon juice.

Combine yogurt, sour cream and vanilla

Cut cake in 4 lengthwise slices and layer with ¼ cup jam between slices ending with jam on top. Cut into 1/4” thick slices.
Line bottom and sides of large dish with cake slices. Spoon in ½ Fruit. Top with half of the yogurt. Layer with cake slices, fruit and yogurt mixtures. Cover and allow to set 4 hours.