Features: • Enhance fall and winter menus with simple preparation and the delicious taste of classic, hearty chili • With rich pinto beans masterfully simmered with chili powder, cumin, garlic, onion and oregano, simply add diced tomatoes, meat and vegetables to create limitless chili possibilities • Vegetarian 4-Bean Chili is a quartet of delicious beans,…
Satisfying Vegans and Vegetarians
As more members and guests opt for meat-free lifestyles, club chefs are coming up with clever, well-crafted vegetable and grain-focused dishes. Trying to make braised beef short ribs without beef is a basically an exercise in futility. But it’s possible, club chefs report, to create delicious meat-free dishes to satisfy the growing demand for vegetarian…
Vegetarian Mango Spring Roll with Brown Rice, Fresh Herbs and Mango Nuoc Cham Dipping Sauce
Ingredients: 10 each spring roll wrapper, wet under hot water for 5-10 seconds or with hot soaked wet towel 20 thin fresh ripe mango slices, cut from peeled and pitted mango cheeks/planks, sliced vertically 10 ounces cooked brown rice, cold 10 leaves, fresh basil 10 sprigs, fresh cilantro 10 leaves, fresh mint 10 each, 3…
Spanish Coca with Wilted Greens, Walnuts and Raisins
Ingredients: 1 tablespoon dry yeast 2 tablespoons warm water 3 cups unbleached white bread flour 1 teaspoon salt 1 cup warm water 4 tablespoons olive oil 1/2 cup golden raisins 1/2 cup California walnut halves 1 small bunch Swiss chard 4 tablespoons extra‐virgin olive oil 2 cloves garlic, minced Kosher salt and freshly ground black…
Beluga Lentils with Walnuts and Spring Vegetables
For the lentils: 2/3 cup black lentils, dried 3 cups water For the spring vegetables: 2 each heirloom baby carrots, yellow, tops removed, peeled, shaved 2 each heirloom baby carrots, red/orange, tops removed, peeled, shaved 4 each asparagus, top 2″ shaved, bottoms peeled, rounds shaved 1 cup sugar snap peas, blanched, chilled, drained, ps cut,…
Corn and Heart of Palm Cake
Ingredients: 2 cups corn as needed Olive oil ¼ cup peppers, chopped ¼ cup onion, chopped 16 ozs. hearts of palm, chopped ¼ cup scallions, chopped 1 tsp. Dijon mustard ¼ cup gluten-free panko ¼ cup vegan mayonnaise ¼ cup gluten-free panko for coating to taste Salt to taste fresh ground pepper as needed chive…
How Dubuque G&CC Elevates Plant-Based Dining
Executive Chef Chad Myers goes out of his way to prove that vegetarian items can be as exciting—and as stunning—as anything else on the menu. In creating the menu for this upcoming season, I was looking to craft some vegetarian dishes that would give our members and guests a feeling of importance. I wanted these…
Food Trends to End Summer in Style
Peppers, vegetables, herbs and fruit are helping chefs wrap up the season in style and provide a great kickoff for fall.
Seared Jail Island Salmon With White Bean Ragout and Olive Tapenade
Yield: 6 servings For the White Bean, Artichoke, and Arugula Ragout: Amt Ingredient 3 cups cooked white beans (cannelini) 2 cups braised artichoke hearts, quartered 1/4 cup tomato concasse 1 lb. fresh arugula 2 tbsp. olive oil 1 tbsp. chopped garlic 2 tbsp. chopped shallot 1/2 cup white wine to taste salt and pepper Procedure…