EXPO RECIPE LIST
BREAKFAST
- Turkey Bacon 'n' Egg Scramble, Hash Browns and Grilled Tomatoes
- Vegetable and sausage Fritata
- Honey Almond Oatmeal with Spinach, Mushroom and Pepper Omelette
LUNCH
- Homemade Salmon Burger with Asian Slaw
- Ginger Skirt Steak / Chicken / Tofu Wrap with Jicama, Red Apple and Mint Salad
- Country Style Vegetable Soup with Roast Turkey Sandwich
- Butternut Squash Soup with warm Mediterranean Chicken / Tofu Salad
DINNER
- Spinach Stuffed Sole with Herb Marinated Zucchini and Squash, Brown Rice Pilaf and Tomato Chipotle Sauce
- Honey Mustard Chicken, Cumin Roasted Carrots and Scallion Mash
- Moroccan Crusted Beef Filet, Steamed Brocolli, Roast Garlic Sweet Potatoes
- Homemade pita chips w/ hummus
- Tuna / chicken salad w/ brown rice crackers
- Fresh crudite w/ cucumber mint cottage cheese dip
- Selection of raw nuts (almonds, pumpkin, cashew) w/ fresh fruit
- Myoplex protein shakes (strawberry, chocolate, vanilla)
Spinach Stuffed Sole with Herb Marinated Zucchini and Squash, Brown Rice Pilaf and Tomato Chipotle Sauce
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Recipe |
2 (6-ounce) sole fillets or 4 (3-ounce) fillets
1 medium squash - sliced
1 medium zucchini - sliced
1 Tablespoon fresh thyme – chopped
1 bag baby spinach
2 garlic cloves – minced
splash of balsamic vinegar 1 lemon - zested 1/2 teaspoon
nutmeg
Tomato chipotle sauce:
3 regular tomatoes-sliced Marinated chipotle – to taste
1 teaspoon dried oregano
Rice pilaf:
1/2 cup brown rice
1 cup chicken / veg stock
1/4 cup red pepper - fine diced
1 Tablespoon green onion - chopped
1/4 cup onion - fine dice
Pre-heat oven to 300 degrees. Follow regular instructions and cook rice in stock. Sauté chopped onion and diced pepper together and season with salt and pepper. When rice is cooked, add with raw green onion to the sautéed onions and peppers and set to the side.
Slice zucchini and squash into ¼-inch strips and toss together with one minced garlic clove, chopped thyme, salt and pepper, and a splash balsamic vinegar. Let marinate.
For tomatoe-chipotle sauce, place sliced tomatoes on a cooking sheet in a single layer. Season slices with salt and pepper, oregano and drizzle some olive oil on top. Roast for approximately 20 minutes or until very tender. Remove and let stand until cool, then finely chop tomatoes and add chipotles to taste. Refrigerate until needed.
While rice is cooking, sauté spinach in olive oil. Add one minced garlic clove, nutmeg and season with salt and pepper. Once cooled, squeeze excess juice out. On a clean surface, place sole fillets, skin side down. Season both sides. Layer spinach evenly between each fillet. Sprinkle lemon zest over spinach. Roll tightly and place toothpick through to hold. (Remember to remove toothpick before serving.)
In a hot pan, sear fish fillets on all sides to golden brown. To finish, steam or roast the fillets. To steam, reduce heat, add 1/2 cup water/stock and cover for about seven to eight minutes. To roast, place in the oven at 375 degrees and cook 10 to 12 minutes.
Sauté the marinated vegetable mix on medium heat until tender and serve with portion of rice and tomato chipotle relish.
