View 2015 Recipe Book - Produce Marketing Association

FEATURING RECIPES INSPIRED BY THE 2015 CHEF TALKS LUNCH
July 24-26, 2015
Monterey, California
TABLE OF CONTENTS
THANK YOU TO OUR SPONSORS
THANK YOU TO OUR SPONSORS
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DUDA FARM FRESH FOODS
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Chef Todd Fisher
Lunch Recipe: Dandy® Simple Salad In Seconds! Tandoori
Spiced Chicken Breast Salad With A Tahini-Cumin Dressing
Lobster “Taco” With Dandy® Radish Pico De Gallo & Ancho Chili Aioli
Carolina Pulled Pork With Apple Cider Hog Wash & Dandy® Radish Slaw
On Toasted Brioche Buns
FLORIDA TOMATO COMMITTEE
Chef Justin Patrick Timineri, C.E.C.
Lunch Recipe: Thick Sliced Florida Tomato And Gulf Shrimp Blts With Smoky Avocado Aioli
Florida Flatbread With Tomatoes And Sweet Peppers
Black Bean Cakes With Florida Tomatoes And Spicy Yogurt Sauce
Florida Tomato Linguine Sauté
Florida Squash And Tomato Gratin
HOLLANDIA PRODUCE, L.P.
Kyung Soo Carroll, Executive Chef
Lunch Recipe: Butter Lettuce Wedge With Candied Bacon And Avocado Dressing
Butter Lettuce Chicken Caesar Salad
Butter Lettuce Papaya Smoothie
THE MUSHROOM COUNCIL
Chef Domenica Catelli
Lunch Recipe: Ultimate Burger 2.0
Roasted Mushroom Burger
ONTARIO GREENHOUSE VEGETABLE GROWERS
Executive Chef Tony Baker
Lunch Recipe: Roasted Red Pepper And Beef Panini
5 Minute Pickles
Asian Cucumber Salsa
Ontario Greenhouse Asian Cucumber Ribbon Salad
Ontario Greenhouse Tomato-Pepper Roll-Ups
RPE, INC.
Executive Chef Joey Elenterio
Lunch Recipe: Chili And Tomato Braised Tasteful Selections™ Sweet Surprise Potatoes
Tasteful Selections™ Pesto Fingerling Potato Salad
Tasteful Selections™ Red Hot Potatoes With Bacon
NATIONAL WATERMELON PROMOTION BOARD
Watermelon Pudding With Watermelon-Mint Crème Fraiche,
Brown Butter-Pistachio Crumble And Pickle Watermelon Rind Slivers
Watermelon Feta Bruschetta
Watermelon Rind, Carrot & Pineapple Slaw
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PMA would like to thank the following companies for contributing innovative recipes that
integrate produce in appetizers, entrées, and desserts. We are sure readers will find these
dishes unique and flavorful. Bon appétit!
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LUNCH RECIPE
CHEF
TODD FISHER
DANDY® SIMPLE SALAD IN SECONDS!
TANDOORI SPICED CHICKEN BREAST
SALAD WITH A TAHINI-CUMIN DRESSING
Stand side-by-side with Chef Todd Fisher and you will see a creative giant in red shoes with a practical approach to cooking marvelous food. Smiles and laughter typically surround him while he crafts bold American
cuisine, and that is exactly the experience he wants you to have when you are with him. His casual style
intertwined with sophisticated techniques create uniquely distinctive dining experiences when Chef Todd
is doing his thing. With more than 20 years’ experience as a culinary veteran, restaurateur, instructor and
food lover, Chef Todd is also the acclaimed host for Discovery Communications’ “The United States of Bacon”
on the Destination America Network. Chef Todd is a leader in the culinary world and his “Go for it” attitude
constantly surprises, delights and entertains.
Dandy® Simple Salad in Seconds!
A San Francisco native and fifth-generation Californian, Chef Todd began his craft at age 15. In 1996 he brought
his signature style of intensity, vibrant flavors and California fresh cuisine to the kitchen of the world-famous
Pebble Beach Resorts, Stillwater Bar & Grill. Known for its celebrity clientele and incredible views of the
renowned golf links, this restaurant was the perfect match for Chef Todd’s talent and amazing flavors. Ready
for new adventures, Chef Todd opened the much heralded Hullabaloo in 2000, where his free-flowing sense of
adventure and dynamic personality boiled over into the community, making Chef Todd a local favorite at every
event, festival and culinary gathering. All of his charisma and intuitive leadership made him a natural candidate
to be the “Ringmaster” for the prestigious Pebble Beach Food & Wine Festival in 2009 and 2010. In this role, Chef
Todd coordinated and hosted the most respected culinarians in the world, like Thomas Keller, Jacques Pepin and
Daniel Boulud. In 2011, it was a “Sweet Homecoming” for Chef Todd as he returned to the Pebble Beach family
where he is currently the Chef de Cuisine for STICKS restaurant at the Inn at Spanish Bay. Here, the beautiful
setting and casual comfort provides the perfect backdrop for Chef Todd to share his passion and expression of
what friendly, sports bar dining should be.
Never one to steer away from new frontiers, Chef Todd has taken his humor and expertise to the airwaves as the
on-air host of the “All American Carnivore” on KRML radio. Here, Chef Todd uses his same practical approach to
food in very impractical ways. Chef Todd also writes a by-weekly column for the Monterey County Herald, where
he has been a contributing author since 2007. Chef Todd’s most prestigious titles are husband and father; he
shares his life on the Monterey Peninsula with his beautiful bride and 5 amazing children. Cheers! And in the
words of Chef Todd, “Live life like you mean it, every day!”
INGREDIENTS
1 BAG 4 varieties Dandy® Simple
Salad in Seconds
4 Dandy® clementines
1 C Puy lentils, cooked according to package recipe
1 PKG Dandy® Radish MiniSticks
4 TBSP Pistachio kernels, crushed
6 TBSP Tahini-cumin dressing*
Tandoori Chicken Breasts*
* Recipe below.
Option: Serve salad on a warm pita as a
hand-held sandwich.
DIRECTIONS
On a clean cutting board, cut off the stems of the Dandy® Simple
Salad in Seconds! lettuce and rinse under cold running water.
Place cut lettuce in a salad spinner and spin 3-4 times to remove
excess water or place on a clean dish towel and let dry for 20
minutes in the refrigerator. Once lettuce leaves are dried, place
them in a large bowl and set aside. To prepare the clementines,
cut off the top and bottom; working from the top to the bottom,
carefully cut away the skin, being careful not to remove a lot of
the flesh. Once clementines are peeled, lay them on their sides
and slice each one into 4 sections. Place the clementine slices
in the bowl with the lettuce. Add the cooked and cooled Puy
lentils, Radish MiniSticks and the dressing. Toss salad to coat and
arrange on 4 separate plates, ensuring each plate is equal. Slice
the cooked Tandoori chicken and place on top of each salad and
sprinkle with crushed pistachios. Serve immediately.
SERVES 4
Tahini-Cumin Dressing
INGREDIENTS
¹⁄₄ C Tahini
3 TBSP Fresh lemon juice
1 TBSP Honey
2 TBSP Olive oil
¹⁄₂ TSP Ground turmeric
¹⁄₄ TSP Cayenne pepper
DIRECTIONS
Whisk together tahini, lemon juice, olive oil, honey, turmeric,
cayenne, cumin, parsley and 1/4 cup cold water until smooth.
Add salt and pepper to taste.
Do Ahead
Dressing can be made 4 days ahead. Keep chilled.
SERVES 4
¹⁄₄ TSP Ground cumin
2 TBSP Chopped parsley
Kosher salt & freshly
ground black pepper
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LUNCH RECIPE
DANDY® SIMPLE SALAD IN SECONDS! TANDOORI
SPICED CHICKEN BREAST SALAD WITH A TAHINI-CUMIN
DRESSING (CONT.)
LOBSTER “TACO” WITH DANDY® RADISH
PICO DE GALLO & ANCHO CHILI AIOLI
Tandoori Spiced Chicken
Lobster “Taco” with Dandy® Radish Pico de Gallo
INGREDIENTS
1 LB Chicken breast meat
(boneless & skinless), filet
in half
³⁄₄ C Plain nonfat Greek yogurt
3 TBSP Fresh lemon juice
1 TBSP Peeled & grated fresh
ginger root
1 TBSP Minced garlic
2 TSP Ground coriander
2 TSP Ground cumin
2 TSP Garam masala
1 ¹⁄₂ TSP Kosher salt
¹⁄₂ TSP Cayenne pepper
2 TBSP Smoked paprika
DIRECTIONS
Heat a gas grill to medium high. Oil the grill liberally. Remove
the chicken from the marinade and lay the chicken on the grill.
Discard the marinade. Cover and cook until grill marks appear,
4 to 6 minutes. Using tongs, flip the chicken and continue to
cook until the second side has grill marks, about 5 minutes
more. Reduce the heat to low and cook, covered, flipping occasionally, until meat is no longer pink and reaches an internal
temperature of 175 degrees Fahrenheit when probed with a
thermometer. Transfer the chicken to a platter and let it rest for
5 minutes before slicing and serving.
SERVES 4
INGREDIENTS
2 PKG Dandy® Radish
Matchsticks
4 OZ Dandy® Celery, diced
2 Limes, juiced
(cut additional wedges)
1 Jalapeño, seeded and
minced
2 TSP Honey
¹⁄₄ C Extra-virgin olive oil
¹⁄₂ Small red onion, minced
¹⁄₄ C Chopped fresh cilantro
leaves, plus more for
garnish
2 ¹⁄₂ LB Lobster, parboiled and
split in ¹⁄₂ lengthwise
Canola oil
Coarse salt and freshly
ground black pepper
3 Green onions, minced
2 Large turnips peeled &
sliced paper thin on a
mandolin
DIRECTIONS
Pico de Gallo
Whisk together the lime juice, jalapeño, honey, olive oil and
a pinch cayenne (optional) in a medium bowl. Add the radish
matchsticks, celery, onion and cilantro and mix until combined.
Adjust seasoning with salt.
Taco
Heat grill to high. Brush the lobster meat with some of the
canola oil and season with salt and pepper. Place the lobster,
meat side down, and grill until slightly charred and just cooked
through, about 5 minutes. Remove the meat from the shell
and coarsely chop. Toss the chopped lobster in a bowl with the
minced green onion and mix to combine.
Evenly portion the lobster meat between each slice of turnip,
arrange on serving platter and drizzle with chili aioli and a
squeeze of lime.
Chili Aíolí
Combine mayonnaise, garlic, cayenne pepper, white wine
vinegar, coarse salt and lemon juice in a blender. Mix well and
adjust seasoning.
SERVES 4
¹⁄₂ C Mayonnaise
¹⁄₄ TSP Garlic
1 TSP Cayenne pepper
2 TBSP White wine vinegar
1 TSP Coarse salt
1 TSP Lemon juice
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CAROLINA PULLED PORK WITH APPLE CIDER HOG WASH
& DANDY® RADISH SLAW ON TOASTED BRIOCHE BUNS
Apple Cider “Hog Wash”
Pork Shoulder
INGREDIENTS
6  7 LB Pork shoulder
3 TBSP Smoked paprika
¹⁄₈ TSP Cayenne pepper
2 TBSP Light chíle powder
1 TBSP Garlic powder
2 TBSP Brown sugar
1 TBSP Dry mustard
DIRECTIONS
Mix the dry ingredients together in a medium bowl and roll
the pork shoulder in the dry rub, coating the entire roast well.
Cover and refrigerate overnight.
Preheat the oven to 300 degrees Fahrenheit. Put the pork in
a roasting pan and cover with aluminum foil and roast for 3
hours. Uncover and roast 2 additional hours at 225 degrees
Fahrenheit. Roast should be fork tender and pull apart easily.
SERVES 8
INGREDIENTS
1 ¹⁄₂ C Apple cider vinegar
¹⁄₂ C Brown sugar
1 C Yellow mustard
¹⁄₂ C Ketchup
4 Garlic cloves pushed
through garlic press
1 TSP Coarse salt
3 TBSP Coarse sea salt
1 TSP Freshly ground black
pepper
Dandy® Radish Slaw
16 Petite bríoche buns
INGREDIENTS
1 PKG Dandy® Radish Matchsticks
4 OZ Dandy® Celery, chopped
4 Green onions, chopped
¹⁄₂ C Mayonnaise
2 TBSP Yellow mustard
1 TBSP Cider vinegar
DIRECTIONS
Combine the Dandy® Radish Matchsticks, celery and green
onions in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar.
1 CAN Beer
DIRECTIONS
To make the barbeque sauce, combine the vinegar and sugar
in a saucepan over medium heat. Simmer gently, stirring for 5
minutes until the sugar dissolves. Add the mustard, ketchup,
garlic, salt, cayenne, and black pepper, bring back to a simmer
for 5 minutes and remove from heat. Once pork is cooked,
transfer to a large platter. Let the meat rest for 10 minutes.
While pork is resting, place the pan over medium heat and
deglaze the pan with ½ can of beer, scraping the pan with a
wooden spoon to pick up all of the browned bits. Cook until
reduced by about half and pour that into the “Hog Wash” and
once again simmer for 5 minutes. To pull the pork use 2 forks,
1 to steady the meat and the other to “pull” shreds of meat off
the roast.
Put the shredded pork in a bowl and pour half of the sauce over
it. Stir well to coat the pork with the sauce. To serve, spoon the
pulled pork mixture onto the bottom half of each bun, and top
with the Dandy® Radish Slaw.
Pour the dressing over the radish mixture and toss gently to mix.
Season the slaw with the celery seed, hot sauce, salt and black
pepper.
SERVES 8
1 Lemon, juiced
1 TBSP Sugar
¹⁄₂ TSP Celery seed
Several dashes of hot
sauce
Coarse salt and freshly
ground black pepper
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LUNCH RECIPE
CHEF JUSTIN
PATRICK TIMINERI,
C.E.C.
Justin Timineri is a certified executive chef, author, award winner, teacher and television personality. In 2006
he won the Food Network’s Great American Seafood Cook-off Challenge in New Orleans for the country’s best
domestic seafood dish.
Currently he is an international culinary ambassador representing the State of Florida and the “Fresh From
Florida” brand. His mission is to encourage everyone to rediscover fresh, healthy Florida cuisine.
Chef Justin has participated in many high profile events around the world in such countries as France, England,
Egypt, South Africa, Germany, Belgium, South Korea and China. One example is the 2012 Olympic Games in
London where he showcased Florida’s cuisine to medal winners and Olympic legends at the U.S.A. house.
Chef Justin is the resident chef on the award-winning television series “How to do Florida.” Each exciting, fastpaced, 30-minute episode features multiple destinations in the Sunshine State, two unique how-to features and
a Florida cooking segment meant to inspire consumers to take advantage of Florida’s edible bounty.
Justin was raised in Florida and was exposed at an early age to many cultures and cuisines from this diverse
part of the country. His straightforward approach to cooking relies on simple ingredients combined with fresh
seasonal produce and is a model for the new American cook.
Through apprenticeship, certification, practical experience and a natural passion for food and people, Chef Justin
is constantly working to improve the way we eat. His teaching efforts culminate with the preparation and cooking of his healthy and innovative dishes, but the foundation of all his efforts begins with the farm. Agriculture
and the growing seasons are the primary inspirations behind his unique creations.
Chef Justin’s broad background includes being an event chef for NASCAR, the PGA and the Kentucky Derby, as
well as working nationally and internationally for premier hospitality and catering companies.
As Executive Chef for Florida’s Division of Marketing and Development, Justin’s responsibilities include promoting
Florida’s many outstanding commodities, creating new recipes, attending trade events around the world, performing cooking demonstrations and educating children on the value of healthy food choices and proper nutrition.
Justin’s philosophy about food is a simple one: “Cooking should always be fun, simple, and flavorful.” He always
keeps nutrition in mind and enjoys cooking with fresh, local, and regionally grown or harvested foods.
THICK-SLICED FLORIDA TOMATO
AND GULF SHRIMP BLTS WITH
SMOKY AVOCADO AIOLI
Thick-Sliced Florida Tomato and Gulf Shrimp BLTs
INGREDIENTS
8 OZ Florida Gulf shrimp,
peeled and deveined,
blanched and chilled,
roughly chopped
1 Florida tomato, sliced
thick (and seasoned with
sea salt and fresh ground
pepper)
DIRECTIONS
To assemble the thick-sliced Florida tomato and shrimp BLTs,
spread generous amounts of smoky avocado aioli on both insides
of the toast. Add the lettuce, the thick-sliced Florida tomato
(season the tomato with sea salt and fresh ground pepper), the
bacon and the rough chopped shrimp. Serve sandwiches with
crispy shoestring fries and extra smoky avocado aioli.
SERVES 2 WHOLE SANDWICHES OR
8 SAMPLE PORTIONS
4 Dark leafy greens of
lettuce, rinsed
8 Slices of thick-cut bacon,
cooked crispy
4 Slices of Texas-style garlic
toast
Smoky Avocado Aioli
INGREDIENTS
¹⁄₄ C Homemade mayonnaise
or aioli
DIRECTIONS
Blend all ingredients together in a food processor until smooth.
Taste and adjust seasoning with salt and pepper.
1 TBSP Lemon juice, freshly
squeezed
1 TBSP Stone-ground mustard
1 TSP Florida wildflower honey
¹⁄₂ TSP Smoked paprika
¹⁄₂ Florida avocado
Sea salt and fresh ground
pepper to taste
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FLORIDA FLATBREAD WITH
TOMATOES AND SWEET PEPPERS
BLACK BEAN CAKES WITH
FLORIDA TOMATOES AND
SPICY YOGURT SAUCE
INGREDIENTS
DIRECTIONS
Black Bean Cakes with Florida Tomatoes
Preheat oven to 375 degrees Fahrenheit. Spread olive oil and
garlic over the flatbread. Evenly distribute three-fourths of
the two cheeses over the flatbread. Add the bell pepper and
tomato on top of the cheese. Add remaining cheese to the
top of the flatbread. Season the flatbread lightly with salt and
pepper. Bake flatbread on a cookie sheet for 7 to 10 minutes
until cheese is melted and bubbly. Remove flatbread from oven
and garnish with the hand-torn basil. Cut flatbread into several
servings and serve warm.
INGREDIENTS
2 MED Baked flatbread or pizza
OR 1 LG crust
2 C Mozzarella cheese,
shredded (or your favorite
cheese)
¹⁄₄ C Fresh basil, hand torn
¹⁄₂ C Parmesan cheese, grated
5 Cloves fresh garlic,
minced
1 LG Florida bell pepper (red,
yellow, green or ¹⁄₃ of all 3
colors), seeded and sliced
thin
2 MED Florida tomatoes, sliced
thin
1 TBSP Olive oil
Sea salt and fresh ground
pepper to taste
2 15 OZ Low-sodium black beans,
CANS drained and rinsed
2 LG Tomatoes, seeded &
chopped
¹⁄₂ C Bell pepper, chopped
(any color will do)
¹⁄₄ C Fresh cilantro, chopped
¹⁄₂ C Green onion or scallion,
chopped
2 LG Cloves garlic, minced
2 TSP Ground cumin
DIRECTIONS
In a medium-sized mixing bowl, add all ingredients except
oil. Mix until well combined. Transfer about 1/3 of the mixture
into a small mixing bowl. Mash the contents and then return
the mashed mixture to the larger bowl. Stir to combine. Adjust
seasoning with kosher salt and fresh ground pepper. If the
mixture is thin, slowly add more flour, 1 tablespoon at a time,
until thick enough to form a ball. Place a large sauté pan over
medium-high heat. When the pan is up to temperature, add
about 4 tablespoons of oil. Portion out golf-ball-sized patties
and carefully place them in the pan. Working in batches, cook
bean cakes until crisp and golden brown on both sides. Lightly
flatten cakes with a spatula during the cooking process. Drain
cakes on a paper towel. Serve warm with Spicy Yogurt Sauce.
1 TSP Chili powder
1 CUP All-purpose unbleached
flour, plus more as needed
Canola or vegetable oil for
cooking
Kosher salt and fresh
ground pepper to taste
Spicy Yogurt Sauce
INGREDIENTS
2 C Plain low-fat yogurt
1 Lime, juiced
2 TBSP Dried cumin
DIRECTIONS
In a small mixing bowl, combine all ingredients and mix well.
Taste and adjust seasoning with kosher salt and fresh ground
pepper. Keep chilled. Serve with bean cakes.
¹⁄₄ C Cilantro, finely chopped
1 TSP Chili powder
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Kosher salt and fresh
ground pepper to taste
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FLORIDA TOMATO
LINGUINE SAUTÉ
INGREDIENTS
2 LB Ripe tomatoes
3 Garlic cloves, minced
¹⁄₂ Fresh basil, hand torn
BUNCH (or 1 tablespoon dried)
¹⁄₂ C Olive oil
1 Lemon, zested and juiced
1 LB Whole-wheat linguine
(or your favorite pasta)
Freshly grated
Parmesan cheese
Kosher salt to taste
Fresh ground pepper to
taste
FLORIDA SQUASH
AND TOMATO GRATIN
DIRECTIONS
Wash and rinse tomatoes. Dry tomatoes, then core and cut in
half. Use a spoon to remove most of the seeds. Chop tomatoes
coarsely. Add chopped tomatoes to a colander, sprinkle with a
few pinches of salt and let them sit so they can release some of
their water (this should only take half an hour and can be done
ahead of time). Combine drained tomatoes, olive oil, lemon
juice, lemon zest and garlic in a large sauté pan. Heat tomato
mixture over low heat (the idea is to warm the mixture and not
cook it). Cook and drain pasta according to package directions.
Combine pasta and tomato mixture together in a bowl. Add
fresh basil and Parmesan to pasta dish. Taste for seasoning and
adjust with kosher salt and fresh ground pepper. Serve warm
with crusty bread or chill for later.
INGREDIENTS
2 Garlic cloves, chopped
2 Shallots, chopped
1 TBSP Chopped fresh Florida
basil, or 1 teaspoon dried
¹⁄₂ TSP Kosher salt or to taste
¹⁄₄ TSP Freshly ground black
pepper, or to taste
2 MED Florida yellow squash,
thinly sliced lengthwise
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. Lightly oil an 8-inch
square baking dish. Evenly spread the garlic, shallots and basil
in the bottom of the prepared dish. Season with salt and pepper. Angle the yellow squash, zucchini and tomatoes in upright,
alternating layers (like shingles on a roof), repeating until all
the vegetables are used in the casserole. Sprinkle the top with
the cheese, then the breadcrumbs. Drizzle lightly with olive oil.
Bake for 20 to 25 minutes, until the vegetables are tender. Let
stand for 5 minutes before serving.
2 MED Florida zucchini, thinly
sliced lengthwise
2 MED Florida tomatoes, thinly
sliced lengthwise
2 TBSP Fresh-grated Parmesan
cheese
¹⁄₄ C Dry breadcrumbs
Olive oil for drizzling
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LUNCH RECIPE
KYUNG SOO
CARROLL,
EXECUTIVE CHEF
Kyung Soo Carroll, born September 10, 1977, in Seoul South Korea, moved to the U.S. in 1984 and was brought
up in one of the most important and historic cities in the United States, Arlington, Virginia.
Chef Carroll found his passion early on in life while cooking in the test kitchen of his high school when his
Commercial Prep Chef John Bonham told him he had a gift. After realizing that he belonged in the kitchen, Chef
Carroll went on to study the art of cuisine at Johnson and Wales College of Culinary Arts in Charleston, S.C., and
graduated Magna Cum Laude.
Soon after graduation, Chef Carroll started his professional career in the hotel industry, mastering his skills
working for Hyatt, Omni, Starwood and Hilton. His passion for locally sourced, sustainable and from scratch
cooking has now brought him to Bon Appétit @ Google as one of the first regional chefs to manage all food
service for the North Cal Campus.
BUTTER LETTUCE WEDGE WITH CANDIED
BACON AND AVOCADO DRESSING
INGREDIENTS
1 HEAD Live Gourmet® Living
Butter Lettuce
1 SLICE Thick-cut bacon
1 TSP Brown sugar
¹⁄₂ Fresh avocado
2 TBSP Fresh orange juice
2 TBSP Canola oil
DIRECTIONS
Remove living lettuce root ball, clean and cut in half and
place on a serving plate. Pan-fry bacon to light brown color.
Lightly cover bacon with brown sugar, turn over and fry until
dark brown.
Add avocado, orange juice, canola oil, cilantro, sugar and salt to
blender and gently mix for approximately 30 seconds. Garnish
plate with bacon, avocado slices and chopped fresh chives and
sprinkle with pomegranate seeds.
Salt
¹⁄₈ C Fresh chopped cilantro
2 Chive Sprigs
Pomegranate seeds
(optional)
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BUTTER LETTUCE
CHICKEN CAESAR SALAD
BUTTER LETTUCE
PAPAYA SMOOTHIE
Butter Lettuce Chicken Caesar Salad
Butter Lettuce Papaya Smoothie
INGREDIENTS
INGREDIENTS
1 HEAD Live Gourmet® Living
Butter Lettuce
1 Watercress bunch
1 Skinless chicken breast
Parmesan cheese
DIRECTIONS
In a single-serving salad bowl, arrange de-rooted butter
lettuce in bite-sized leaves, a handful of fresh, de-stemmed
watercress and 3-5 slices of grilled chicken breast. Accent the
plate with Parmesan Crisp*. Drizzle with Caesar dressing and
sprinkle with shredded Parmesan.
*Parmesan crisp: Sprinkle a hot, non-stick frying pan with
shredded Parmesan cheese. Cook until golden brown and crisp.
¹⁄₂ Papaya
1 TBSP Fresh Cilantro, chopped
1 TBSP Fresh Ginger root,
chopped
2 TBSP Honey
1 HEAD Live Gourmet® Living
Butter Lettuce
DIRECTIONS
Using a traditional, compact or hand blender, mix ½ ripe papaya, 1 tablespoon chopped cilantro, 1 tablespoon chopped fresh
ginger, 2 tablespoons honey, 1 cup of butter lettuce (preferably
the inside leaves), 1 cup of almond milk, ½ cup of water and 1
tablespoon of fresh lime juice.
If you choose to garnish your smoothie, a skewer of apple, pear
and papaya balls makes a tasty presentation.
1 C Almond milk
¹⁄₄ C Water
1 Lime
Apple and/or pear for
garnish (optional)
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LUNCH RECIPE
CHEF DOMENICA
CATELLI
Domenica Catelli is a chef, restaurateur, author, spokesperson and TV personality, who has positively influenced
the way millions of families eat and prepare food across the United States with her tasty, easy, and healthy
approach to cooking.
ULTIMATE
BURGER 2.0
INGREDIENTS
1 LB Ground beef
¹⁄₂ LB Portobello mushrooms
Domenica has appeared on several Food Network shows including as a judge on Iron Chef America, and as a
winning contestant on Guy Fieri’s GGG (Guy’s Grocery Games), a grocery competition show. She has been a guest
on CBS News, “Oprah and Friends,” with Dr. Oz on XM radio, an expert for WebMD.com, and has been featured in
Better Homes and Gardens, Southern Living Magazine, Modern Luxury Brides, WebMD Magazine and Oprah.com.
She was the national spokesperson for the Organic Trade Association and has been the brand ambassador and
chef spokesperson for several organic, healthy products, including Safeway’s O Organics line.
¹⁄₂ LB Shitake mushrooms
¹⁄₃ C Bragg’s Liquid Aminos
¹⁄₄ OZ Dry porcini rehydrated
in hot water, water
discarded
2 TBSP Minced fresh garlic
Celebrities and VIPs such as Oprah Winfrey, Lady Gaga, Guy Fieri, Julia Roberts, John Travolta, and Nelson Mandela have enjoyed her food. She has helped companies further their goals of education, outreach, and going
green, including Stonyfield Farms, T-Mobile, and Cooking Light.
2 TBSP Minced fresh parsley
2 TSP Minced fresh rosemary
2 TSP Minced fresh thyme
Her first cookbook, “Mom-a-licious: Fresh, fast, family food for the hot mama in you!”, garnered the support of
renowned pediatrician Dr. Alan Greene and “America’s Favorite Doctor,” Dr. Mehmet Oz.
¹⁄₄ C Extra virgin oil olive
1 TBSP Nutritional yeast
Domenica is a member of the chef advisory board of the non-profit organization Common Threads, along with
other celebrity chefs including Giada De Laurentis, Jamie Oliver, Paula Deen, and Tyler Florence. Over her career,
many exclusive chefs have turned to her expertise when developing recipes. Domenica's contributions are
celebrated in the James Beard award-winning cookbook, Back to the Table, by Art Smith and can be found on
products in thousands of grocery stores nationwide.
¹⁄₄ C Grated Parmesan
1 TSP Ground black pepper
Salt to taste
During her childhood in Sonoma County wine country, her senses were filled with the memories of fresh, seasonal food. She has created unforgettable menus for several restaurants in California from Laguna Beach to the
beautiful Mendocino coast, where she served as executive chef of the organic restaurant Raven’s at the Stanford
Inn, with featured recipes from the estate’s three-acre garden. Domenica reopened her family restaurant, Catelli’s, with her brother, Nicholas in Geyserville, California, in the winter of 2010. Catelli’s originally opened in 1936
in the heart of wine country and now features three generations of Catelli family recipes.
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DIRECTIONS
Place whole mushrooms (stems included) in a large bowl. Pour
in the Bragg’s and ½ of the olive oil. Coat the mushrooms and
lay them out on two large sheet pans. Roast in a 400 degree
convection oven for 3 to 5 minutes. Remove mushrooms and
pulse in batches in a blender with the porcinis. Turn the batches
into a large mixing bowl. Do not wash the bowl. Pulse the
garlic and herbs together. Garlic should be finely minced. Add
garlic/herb mix and remaining ingredients to the mushrooms.
Mix together well with ground beef and form into 8 oz. patties.
Makes approximately 5 burgers.
ROASTED
MUSHROOM BURGER
INGREDIENTS
8 OZ Crimini mushrooms
2 OZ Shiitake mushrooms
2 OZ Oyster mushrooms
¹⁄₄ C Olive oil
3 TSP Kosher salt, divided
¹⁄₂ LB Ground chuck
1 TBSP Vegetable oil
American or sharp cheddar cheese
Red onion, shaved
22
DIRECTIONS
Preheat the oven to 425 degrees Fahrenheit. Thinly slice all of
the mushrooms and toss in olive oil and 1 teaspoon salt. Spread
the mushrooms in a single layer on a metal sheet pan and roast
in the oven for 15 minutes. Remove from oven and cool. In a
food processor pulse the mushrooms until finely diced. Gently
mix the mushrooms with beef and form into four 4 oz. patties.
Refrigerate the patties for 15 minutes. Heat a cast iron skillet
over high heat and add the vegetable oil. Season the patties
evenly with 2 teaspoons of salt. Add the patties to the skillet.
Note: The patties are delicate so be careful when laying them
into the pan. Press the patties firmly with a spatula and cook for
3 minutes until crisp on one side. Carefully turn the patties over
and press once with a spatula. Cook for 2 minutes. Add a slice of
American or sharp cheddar cheese on top. As the cheese begins
to melt, place on top of your favorite toasted bun. Serve with
whole-grain mustard and shaved red onion.
LUNCH RECIPE
EXECUTIVE CHEF
TONY BAKER
Chef Tony Baker started his career in England. Following graduation from culinary school in Bristol, Tony worked
in several highly acclaimed restaurants around the country including Hintlesham Hall and Lucknam Park Hotel,
moving to the U.S. in 1994.
For 17 years, Montrio has celebrated the heritage and craftsmanship of the local purveyor. From seed to fork,
Montrio’s ingredients have always changed with the season, as nature intended. Montrio and Chef Baker are
proud to continue that focus with even more emphasis on the delicious and seasonal ingredients that come
from our local farmers, ranchers and fishermen. Chef Baker’s commitment to sustainable ingredients and local
purveyors has earned him praise and acclaim on a national level.
Chef Baker’s awards and accolades are extensive, from the United Fresh Produce Excellence award, American
Culinary Federation's "Celebrated" Chef of the Year award, Edible Magazine’s Chef of the Year-Monterey and
many others. This celebrated chef, local radio voice, and television personality (with appearances among others
on “View From the Bay,” “Bringing it Home,” “The Rosy Chu Show” and a national television endorsement for
the “Ove Glove”) is doing his part to help elevate the nation's culinary standards. Throughout the years, Tony has
demonstrated his uncanny ability to bring people together for great food, good fun, and a good cause. Often
offering up his talents for local causes and community events, Tony is often regarded as the “Artichoke Chef” for
his long-term relationship with grower Ocean Mist Farms, his ongoing online “Ask the Chef” series and artichoke
demonstrations around the country.
Chef Baker founded his own brand of bacon in 2011, Baker’s Bacon. “I found a need for truly handcrafted,
British-style, dry-cured farmhouse back bacon, from quality natural pork.” After months of testing, he now
makes three forms of his bacon and sells to the foodservice industry through distributors in California, Oregon,
and Washington, recently adding distribution in Chicago and New York. Chefs are seeing the benefit of super
premium, dry-cured pork products prepared with the chef in mind.
ROASTED RED PEPPER
AND BEEF PANINI
Beef Short Ribs
INGREDIENTS
5 LB Beef short ribs, boneless
4 OZ Butter
2 Carrots
3 Celery Sticks
1 Yellow onion
2 Garlic cloves, minced
1 C Red wine vinegar
12 FL OZ Dark ale (1 bottle)
2 C Beef broth, low sodium
2 Bay leaves
2 Thyme sprigs
DIRECTIONS
Liberally season the beef with salt and pepper. In a thick-bottom pan, heat the butter and brown the beef on both sides.
Set the beef to one side. In the same pan, brown the carrots,
celery, onion and garlic. In an oven-proof dish, add the beef
and vegetables, tomato paste, bay leaves and thyme. In the hot
saucepan add the vinegar and boil for 1 min. Add the beer and
then the broth. Pour over the beef and vegetables. Cover and
place in a 350 degree Fahrenheit oven for 2½ hours until fork
tender. Remove and cool. Remove beef and pull the meat apart
with a fork or fingers. Strain cooking liquid and add a little to
the meat to moisten. All of this can be done up to 3 days prior
to use.
SERVES 8
2 TSP Tomato paste
Salt and pepper
Fire Roasted Peppers
INGREDIENTS
6 Red bell peppers
3 FL OZ Olive Oil
DIRECTIONS
Liberally rub oil into the bell peppers. Place on the hottest part
of the grill, and get the pepper well charred all around. Place
into a covered bowl for 10 minutes. Peel skin from pepper, split
and remove seeds.
Note: A hot oven can be used in place of the grill. Bake for
approx. 12 minutes at 400 degrees Fahrenheit – gas mark 6.
SERVES 8
24
25
LUNCH RECIPE
ROASTED RED PEPPER
AND BEEF PANINI (CONT.)
ASIAN
CUCUMBER SALSA
5-Minute Ontario Greenhouse Pickles
DRESSING INGREDIENTS
INGREDIENTS
DIRECTIONS
1 ¹⁄₄ TSP Low-sodium soy sauce
1 ¹⁄₄ TSP Fresh lime zest
1 C Water
Cut each cucumber into 4 spears. Place cucumbers and dill in
a heatproof dish with a lid. Bring the vinegar, water and sugar
to a boil. Pour over cucumbers and cover. Cool and store in
refrigerator.
1 C Sugar
SERVES 8
1 ¹⁄₂ TSP Light brown sugar
8 Mini cucumbers
2 C Rice wine vinegar
2 TBSP Dill, Chopped
DIRECTIONS
Fried Roasted Bells
On a large sheet tray with parchment, butter 8 slices of bread
and lay butter-side down. Alternately layer cheese, pepper,
beef, pepper then cheese. Top with bread and finally butter
the top. Repeat with each sandwich. Heat in a panini press or a
large sauté pan, approx. 3 minutes each side at medium heat. If
a sauté pan is used, an additional 5 minutes in a hot oven may
be needed to heat through. Cut on a diagonal and serve with
5-minute Ontario Greenhouse Pickles and tomato wedges.
5 Minute Pickles
SERVES 8
16 Slices of Sourdough bread
2 LB Monterey Jack cheese,
sliced
1 LB Butter, salted, room
temperature
Short ribs
2 TBSP Canola Oil
+ 1 TSP
In a large bowl, whisk together well the dressing ingredients.
Stir in cucumbers, mango and cilantro. Toss gently to coat.
Serve garnished with cilantro.
SERVES 24 (1/4 CUP EACH)
1 ¹⁄₂ TSP Rice vinegar
Roasted Red Pepper and Beef Panini Assembly
INGREDIENTS
5TBSP Fresh lime juice
DIRECTIONS
⁄₄ TSP Salt and pepper
SALSA MIX
1 LB 4 OZ Ontario Greenhouse
English cucumbers, diced
small
1 LB Frozen mango, diced
small
¹⁄₂ C + Fresh cilantro, chopped
2 TBSP
Tomatoes, cut in wedges
26
27
ONTARIO GREENHOUSE ASIAN
CUCUMBER RIBBON SALAD
ONTARIO GREENHOUSE
TOMATO-PEPPER ROLL-UPS
INGREDIENTS
INGREDIENTS
4 Ontario Greenhouse
English Cucumbers
1 C Rice vinegar
1 TBSP Sesame oil
2 TSP White sugar
1 TSP Sea salt
2 TBSP Black sesame seeds for
garnish
DIRECTIONS
Trim the ends off the cucumbers. Cut the cucumbers in half
through the center. Using a vegetable peeler, very sharp knife
or mandolin, slice the cucumbers lengthwise into thin ribbons.
Place in large bowl. Combine vinegar, sesame oil, sugar and sea
salt. Stir well to dissolve sugar. Just before serving, pour the
dressing over the cucumber ribbons and toss gently. Place in
serving bowl and garnish with sesame seeds. Keeps well in the
refrigerator for 2 days.
DIRECTIONS
Makes 24 side dish servings to accompany a protein such as
grilled or roasted turkey breast.
Preheat oven to 400 degrees Fahrenheit (Gas mark 6). Place
tomatoes and peppers in oven for 12 minutes. Cool and peel
both tomatoes and peppers. De-seed peppers. Blend on high
until smooth. Strain into saucepan and add sugar and lemon.
Cook on low to remove some of the liquid (stir occasionally)
up to 1 hour; the consistency should be a spreadable paste
when ready. With a silicone mat on a sheet tray, spread mixture
thinly and evenly. Bake in a 200 degrees Fahrenheit (Gas mark
2) convection oven until dry, 3 to 4 hours. Cool and cut with
kitchen scissors. Store in airtight container.
Also great as part of a lunch plate with other salads.
SERVES 8
10 OZ Tomatoes on the vine
1 ¹⁄₂ LB Red bell peppers
1 Lemon, juiced
1 C Sugar
SERVES 24
28
29
LUNCH RECIPE
EXECUTIVE
CHEF JOEY
ELENTERIO
Chef Joey Elenterio's culinary career has been fast-moving and full of promotions. On his sister’s recommendation, Joey was simply looking into attending culinary school, when he fell in love with cooking and enrolled
immediately after high school at the California Culinary Academy in San Francisco. He loved the rush and competitiveness of cooking school; the idea of learning the same skills and fighting for the same spot was a constant
motivation to hold himself to the highest standard.
Chef Joey’s career was launched while attending culinary school. He began working for Wolfgang Puck’s Spago
in Palo Alto, California, as a stage. Joey credits Spago’s then chef, Aram Mardigian, with seeing his potential and
paying special attention to him, teaching Chef Joey everything he knew about being a restaurant chef. Chef
Joey was promoted steadily during the next three years at Spago, starting as a saucier and leaving as Banquet
Chef when the restaurant closed in 2007. Joey worked for Rolland Passot and Brian Berling as Executive Chef of
Tanglewood on Santana Row in San Jose, CA, before starting with Chez TJ in Mountain View, California, as Sous
Chef in 2009, becoming Executive Chef in 2011. While he was chef at Chez TJ, Joey has received 1 Michelin Star
in 2011 and 2012, Zagat’s 30 under 30, and the San Francisco Chronicle’s Rising Star Chef Award.
After almost two years at Wayfare Tavern, Chef Joey has moved on to open his own restaurant, Cadence, in San
Francisco where he will serve as Executive Chef and partner.
Chef Joey has a straightforward food philosophy: don’t overdo it. Born and raised in California’s South Bay area,
Joey grew up eating simple food: mom’s pork chops and potatoes and hamburger pie. Many of his dishes are
sparked by nature and the world around him. Following his belief that it is harder to show restraint, Joey’s
menus let the ingredients do the talking; he surprises diners with a new spin on foods they might already know.
Chef Joey loves being a chef most because he never stops learning and improving; he can never know enough
about our dynamic culinary world. Chef Joey currently resides in the Oakland, CA, area with his fiancé, a source
of much inspiration, Jessamine.
30
CHILI AND TOMATO BRAISED
TASTEFUL SELECTIONS™
SWEET SURPRISE POTATOES
INGREDIENTS
2 LBS Tasteful Selections Sweet
Surprise Mini Sweet
Potatoes
32 OZ Canned chopped
tomatoes
16 OZ Water
3 TBSP Salt
DIRECTIONS
In a heavy bottom pan, heat the canola oil and render out the
sausage until crispy. Add the remaining ingredients, except
the potatoes, and bring the mixture up to a boil. Transfer to
an oven-safe dish with the potatoes, cover with two sheets of
aluminum foil and braise in the oven at 350 degrees Fahrenheit
for 30 minutes.
Garnish with the cheese, sour cream, and cilantro.
1 TBSP Black pepper
2 TSP Red chili flakes
2 TBSP Tabasco sauce
1 LB Medium diced linguini
or chorizo
1 TBSP Canola oil
3 Thyme sprigs
OPTIONAL GARNISH
1 C Queso fresco
2 TBSP Sour cream
1 Cilantro bunch, chopped
31
TASTEFUL SELECTIONS™
PESTO FINGERLING POTATO SALAD
TASTEFUL SELECTIONS™
RED HOT POTATOES WITH BACON
INGREDIENTS
DIRECTIONS
Potatoes
In a large saucepan, bring potatoes and salt to a boil and
simmer until tender, about 12 to15 minutes.
INGREDIENTS
28 OZ Tasteful Selections
fingerling potatoes, cut in
half lengthwise
1 TSP Salt
¹⁄₃ C + Basil pesto sauce
2 TBSP
¹⁄₂ C Onion, finely chopped
¹⁄₂ C Red pepper, finely
chopped
While potatoes are cooking, chop the onion and red pepper.
When potatoes are done cooking, drain them and toss
with pesto sauce. Add onion and red peppers to potato and
pesto mixture.
In a small sauté pan, toast the pine nuts over medium heat
until lightly browned. Remove from the heat and garnish the
potatoes, if desired.
24 OZ 1-bite Tasteful Selections™ potatoes
2 TBSP Olive oil
1 TBSP BBQ seasoning or smoky
seasoning of your choice
2 Garlic cloves, minced
1 TSP Lemon juice
OPTIONAL GARNISH
DIRECTIONS
Preheat grill to medium heat or oven to 400 degrees Fahrenheit. In a large bowl, mix olive oil, BBQ seasoning, garlic and
lemon juice. Add potatoes and toss to coat. Place potatoes in a
foil pouch and seal.
Grill Gethod
Place potatoes on grill and cook for 7 to 10 minutes. Turn pouch
over and continue cooking for 7 to 10 minutes or until potatoes
are tender.
Oven Method
¹⁄₄ C Pine nuts, toasted
Place potatoes in preheated oven and bake for 20 to 25
minutes or until potatoes are tender.
Sauce
INGREDIENTS
¹⁄₂ C Light sour cream
2 Bacon strips, cooked and
crumbled
DIRECTIONS
While potatoes are cooking, combine sauce ingredients in a
large bowl. When potatoes are done add hot potatoes to bowl
with sauce and toss to coat. Serve hot.
1 TSP Worcestershire sauce
2 TSP Dried chives
1 TSP Hot sauce
32
33
WATERMELON PUDDING WITH WATERMELON-MINT
CRÈME FRAICHE, BROWN BUTTER-PISTACHIO CRUMBLE
AND PICKLE WATERMELON RIND SLIVERS
Watermelon Pudding
INGREDIENTS
¹⁄₄ C Sugar
¹⁄₄ C Brown sugar
3 TBSP Cornstarch
¹⁄₈ TSP Salt
¹⁄₂ C Whole milk
1 ¹⁄₂ C Watermelon Juice (Blend
a cleaned, seedless and
ripe watermelon in blender on high till completely
blended, do not strain)
2 Egg yolks
Watermelon-Mint Crème Fraiche
DIRECTIONS
Whisk together the sugars, cornstarch, and salt in a saucepan.
Pour 1/4 cup of the milk into the sugar mixture, stirring to form
a smooth paste. Whisk in the remaining milk, watermelon, and
egg yolks. Cook the pudding mixture over low heat, stirring
continuously with a wooden spoon until thickened, about 15
minutes. Do not allow it to boil. Remove from heat and stir
in the butter and vanilla. Scrape the pudding into a bowl.
Cover with plastic wrap, pressing it into the surface to make
an airtight seal and prevent a skin from forming. Refrigerate
until well chilled, about 1 hour. *Best practice is to turn warm
pudding into serving dishes immediately, then cool.
SERVES APPROX. 46 EACH
INGREDIENTS
³⁄₄ C Crème fraiche
1 TSP Vanilla extract
1 TSP Minced fresh mint
Pickled Watermelon Rind
INGREDIENTS
4 C Water
1 TBSP Coarse salt
Brown Butter-Pistachio Crumble
³⁄₄ C Granulated sugar
INGREDIENTS
¹⁄₂ C Cider vinegar
¹⁄₄ C Brown butter, strained
and warm
¹⁄₄ C Graham crumbs
¹⁄₄ C Minced pistachios,
toasted
¹⁄₈ C Brown sugar
Pinch salt
34
DIRECTIONS
Mix all ingredients together. Let cool for 10 minutes, then use.
Blend all together and use immediately.
¹⁄₂ C Fine dice of fresh
watermelon (seedless)
2 C Peeled watermelon rind
(leave a thin layer of pink),
cut into 1” x ½” x 2” pieces
2 TBSP Unsalted butter
DIRECTIONS
Spice berries
4 Peppercorns
4 Whole cloves
¹⁄₂ TSP Pickling spice
1 Long slice of fresh ginger
root
¹⁄₄ TSP Celery seeds
DIRECTIONS
In large pot, bring water and salt to boil over medium-high
heat. Add rind pieces and boil until tender, about 5 minutes.
Strain. Transfer rinds to a large metal bowl.
In saucepan, combine sugar, allspice berries, cider vinegar, peppercorns, cloves, pickling spice, gingerroot, and celery seeds. Bring to a
boil over medium-high heat, stirring until sugar dissolves. Simmer
for 15 minutes, until slightly reduced. Pour over watermelon rinds
in bowl. Place plate over top to keep rinds submerged in liquid.
Cover and refrigerate for one day. Transfer to a glass jar and keep
sealed in the refrigerator for up to 2 weeks.
To assemble
While pudding is warm, transfer to a clear, medium, glass serving
bowl. Let cool for at least 2 hours to set. Add second layer of the
watermelon-mint crème fraiche. This can sit overnight as long
as it is covered completely and airtight to prevent smells and
flavors from seeping into the pudding. Cut extremely thin slivers
of the already pickled watermelon rind. Right before serving, add
the brown butter-pistachio crumble and slivers of the pickled
watermelon rind in a ring around the serving bowl (approximately
12 slivers). Serve immediately, family style. Could also divide this
into 4 medium-sized mason jars and repeat the steps 4 times for
individual servings.
35
WATERMELON FETA
BRUSCHETTA
WATERMELON RIND,
CARROT AND PINEAPPLE SLAW
Bruchetta
Dressing
INGREDIENTS
2 TBSP Olive oil (preferably
extra-virgin)
2 C Diced watermelon
1 C Feta cheese, finely diced
DIRECTIONS
In a bowl toss together olive oil, watermelon, cheese, chives,
mint, vinegar, and salt and pepper to taste and mound about 1
tablespoon of mixture on oiled side of each piece of bread.
SERVES 16
2 TBSP Minced fresh chives
INGREDIENTS
¹⁄₄ C Fat-free, plain
Greek yogurt
DIRECTIONS
In a small bowl, blend dressing thoroughly. Set aside.
SERVES: 4 (1C. EACH)
¹⁄₄ C Low-fat sour cream
1 ¹⁄₂ Stone-ground
TBSP mustard
1 TBSP Apple cider vinegar
2 TBSP Minced fresh mint
4 TSP Fresh lemon juice
4 TSP Balsamic vinegar, or
to taste
1 TBSP Sugar
Salt and pepper to taste
1 TSP Poppy seeds
2 TSP Olive oil
Toast
Salt and pepper to taste
INGREDIENTS
1 24-inch-long loaf of crusty
Italian or French bread
1 Garlic clove
¹⁄₄ C Extra-virgin olive oil
DIRECTIONS
Prepare grill or preheat broiler. With a serrated knife, cut bread
crosswise into 1/2-inch-thick slices. Arrange bread slices in one
layer in a shallow baking pan and bake in middle of oven until
golden, about 10 minutes.
Slaw
INGREDIENTS
4 C Grated watermelon rind
(with fruit and green peel
removed)
DIRECTIONS
Place watermelon rind on several layers of paper towels to soak
up excess fluid. In a medium-sized bowl, place dressing, rind,
carrot, and pineapple and toss to thoroughly coat. Serve.
1 C Grated carrot
1 ¹⁄₂ C Diced fresh pineapple
36
37