Mediterranean Couscous and Spinach (or Chard) Salad

Serves 8-10

1 8 oz package Israeli couscous (the large balls, also called pearl pasta) 1 bunch spinach or chard leaves with stems removed. (If leaves are big, cut into manageable pieces; packaged baby spinach works well for this recipe) 1 yellow pepper, diced 1/2 cup pitted kalamata olives 3 tablespoons capers 3 tablespoons toasted pine nuts 3 tablespoons feta cheese (more or less to taste)

Dressing: 1/2 cup olive oil 3 tablespoons wine vinegar 3 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 teaspoon dijon mustard 1 small clove of garlic, minced pinch of thyme 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin (can be omitted if necessary)

Put couscous in a pan with a dash of olive oil, stir gently until couscous becomes a darker brown and aromatic (about five minutes). Add 1 and a 1/4 cups (or whatever amount it says to add on the package) of boiling water and simmer for 8 minutes, stirring occasionally. After 8 minutes, add spinach leaves so that they can steam; cook on very low for another 5 minutes or until spinach is wilted, stirring occasionally.

Mix dressing ingredients and whisk until smooth. Toast the pine-nuts by putting them in a hot, dry pan for a few minutes (keep stirring the pine-nuts or shaking the pan; pine-nuts burn easily!). Take spinach and couscous off the heat and place in serving bowl. Add the rest of the ingredients and dressing, and toss to mix. Add the dressing slowly - some people like it with less dressing, so put in half, then taste and see.

Rosemary Roasted Nuts

Serves 10

1/2 cup each: whole almonds, cashews and pecans (roasted, no salt) 2 Tbl coarsely chopped rosemary leaves 1/2 tsp dark brown sugar 2 tsp kosher salt 1 Tbl melted butter

Preheat oven to 350. Roast nuts on ungreased baking sheet for about 10 minutes until warmed through. Combine rosemary, cayenne, sugar, salt, and butter in large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Lentil Shepherd's Pie With Sweet Potato Crust

Serves 50

4 lbs lentils, rinsed 2 bunches of kale (or spinach), rinsed, stemmed and finely chopped 4 cups sweet peas 8-10 cloves garlic, minced 10 carrots, peeled and coin cut 2 onions, chopped 8 lbs sweet potatoes, peeled and chopped 8 lbs white potatoes, peeled and chopped 1/2 cup flour 3 sticks butter, divided 7 cups milk, divided 3 tbl poultry seasoning salt and pepper fresh grated Parmesan

Potato Crust:

Bring a large pot of salted water to a boil and toss potatoes in.  Cook until fork tender. Drain and return to large pot.  Mash 1 stick butter, 1 tbl salt and a splash of milk.  Mash until desired consistency.

Filling:

Cover lentils in pot with water and bring to boil. Stir, reduce to simmer, cover and cook until soft (but not mushy), about 15 minutes. When lentils are finished cooking, transfer them to 3 full size aluminum catering pans. In the same pan the lentils were cooked in, add a splash of olive oil, onion, carrot. Saute until onion is translucent and carrot is soft.  Add garlic and saute until fragrant. Distribute the onion/carrot/garlic mixture to the lentil dishes, along with finely chopped kale and peas. Stir in 1 Tbl of poultry seasoning, dash of salt and pepper. In that same saucepan, melt remaining butter. Add flour all at once and whisk vigorously. Slowly pour remaining milk in the butter/flour mixture, whisking continually. Let mixture thicken and start to brown (but not burn!). Divide sauce over lentil/veggie mixture and gently stir. Spoon the potato mixture over the lentils, leveling out as you go. Sprinkle Parmesan cheese on top and bake at 350 for 30 minutes until top is crisp and cheese is melted.

Tuscan Chicken Shepherd's Pie

Serves 50

12 lbs russet potatoes (peeled and diced) salt and pepper (for seasoning) olive oil (for sauteing) 15 lbs roasted boneless chicken breast - cut into large pieces 3 medium onions - diced 10 cloves garlic - minced 10 cups diced carrots 10 cans white beans, drained and rinsed 2 sticks butter 1/2 cup flour 6 cups chicken stock 2 Tbl poultry seasoning (or to taste) Mozzarella cheese (3 cups) Parmesan cheese (1 cup)

Preheat oven to 350. Place potatoes in saucepan with enough water to cover. Add 1 tbl salt. Cover and cook potatoes until tender. While potatoes are cooking, heat olive oil in skillet and add onion and garlic, cook until soft.

Melt 1 stick butter and flour in saucepan and allow to cook, stirring for 3 minutes. Add onion, garlic, carrots, chicken broth and poultry seasoning. Whisk to combine and cook for 3-5 minutes. Add chicken and beans and stir to combine. Divide between 2 large pans.

Drain the potatoes. Add  1 stick butter, mozzarella cheese and mash. Add enough milk to preferred consistency. Spread on top of chicken and beans mixture. Sprinkle parmesan cheese on top. Put in oven to brown/bake for 15 - 20  minutes.

Enjoy!

Chocolate Zucchini Cake

Serves 60

Lightly grease 2 full size catering pans. Preheat oven to 325

Mix the following dry ingredients together: 5 cups flour 1 cup cocoa 2 tsp salt 1 Tbl baking soda 5 tsp baking powder 2 tsp cinnamon

Mix the following wet ingredients separately: 1 1/2 cups oil 4 cups sugar 6 eggs 4 cups grated zucchini 4 tsp grated orange zest 4 tsp vanilla 1 cup milk 2 cups chocolate chips

Add dry ingredients to wet ingredients until blended. Bake at 325 for about 30 minutes. Dust with powdered sugar before serving.

Wilted Tatsoi with Sesame-Ginger Dressing

Serves 50

7 heads of tatsoi, washed, trimmed and torn into bite size pieces 1/2 cup sesame seeds for garnish

Dressing: 2 cups soy sauce 1 cup rice vinegar 1/2 cup canola oil 1/2 cup grated fresh ginger 1/2 cup sugar 1/4 cup siracha

Whisk together ingredients for dressing and pour over tatsoi. Massage dressing into tatsoi leaves until coated well. Let rest for 30 minutes. Sprinkle toasted sesame seeds on top and serve.

Banana Oat Cookies

Serves 50 (makes approximately 100 small cookies)

3 cups whole wheat flour 2 tsp baking soda 1 tsp salt 1 Tbl cinnamon 2 cups brown sugar 1 cup regular sugar 1/2 cup canola oil 4 bananas, mashed 1 Tbl vanilla extract approx 1/2 cup water or soy milk 4 1/2 cups oats 1 cup chocolate chips (or dried fruit)

Preheat oven to 325

Mix flour, soda, cinnamon and salt in small bowl. In larger bowl, mix brown sugar, white sugar and oil. Mix until smooth. Add banana and vanilla. Add flour mixture to banana/sugar mixture and blend. Start adding water to the mix until batter is moist and a little liquidy. Add in the oats and stir. Add more water as needed until batter is cookie consistency. Add in chocolate chips and/or dried fruit. Place Tbl size cookie onto cookie sheet lined with parchment, flatten with fork and sprinkle with raw sugar. Bake 15 minutes or until light brown edges.

Salsa Verde

Makes approximately 12 cups (48 1/4 cup servings)

6 lbs green tomatoes, cored, quartered 3 onions, coarse chopped 6 -7 chile peppers 9 cloves garlic 1 Tbl salt 1 tsp cumin 3 Tbl olive oil

Mix the ingredients above in stock pot and bring to boil. Low boil for 15-20 minutes until all veggies are tender.

Add: 2 tsp of lemon or lime zest 3 Tbl lemon or lime juice 1 Tbl honey

Place in food processor and pulse until desired consistency.

Add 1 cup chopped cilantro.

Adjust seasonings and serve.

Vegetarian Lasagna

Serves 50 (use 3 full size catering pans)

Red Sauce: 10 lbs diced eggplant 10 lbs diced squash/zucchini 5 lbs diced peppers/onions 1/2 cup diced garlic 2 # 10 cans of diced tomatoes 20 oz frozen spinach

Saute garlic and onions in olive oil until softened. Add all other vegetables (except tomatoes) and cook until tender. Add tomatoes and season with salt, pepper, basil and oregano. Let simmer at least 1 hour until ready to layer.

Filling: 5 lbs cottage cheese 10 eggs 2 cups parmesan cheese 1 Tbl garlic powder

Mix above ingredients, set aside

White Sauce: 3 sticks butter 3/4 cup flour 12 cups milk 1 cup parmesan cheese 1 tsp fresh nutmeg salt and pepper to taste

Slowly melt butter, stir in flour until incorporated. Add milk 2 cups at a time until sauce starts to thicken. Add cheese and nutmeg. Salt and pepper to taste.

3 lbs uncooked lasagna noodles (or any type short pasta)

Place small amount of sauce in bottom of 3 pans.

Prepare lasagna with following layers: lasagna noodles red sauce cottage cheese mixture lasagna noodles red sauce cottage cheese mixture lasagna noodles white sauce

Bake at 350 for 45 minutes. Let rest for 15 minutes before serving.

Rustic Twice-baked Potato Casserole

Serves 50

20 lbs russet potatoes, baked (skin on) 8 lbs ground sausage (can use ham) 3 cups greek yogurt 1 cup milk 2 cups parmesan cheese 2 lbs grated cheddar cheese 1/2 cup fresh chopped parsley 1 Tbl dry mustard 1 Tbl garlic powder 1 tsp onion powder 2 Tbl salt 1 Tbl black pepper 4 cups diced red bell pepper

Bake whole potatoes for 50-60 minutes in preheated 400 degree oven.  Remove and cool completely.

Brown sausage and drain any fat.

Once potatoes are cool (leaving skin on) chop baked, cooled potatoes into 3/4″ cubes and divide between 2 large pans.  Add crumbled sausage and diced bell pepper on top of potatoes.  In separate small bowl, add yogurt, milk, parmesan cheese, most of the cheddar cheese (reserve some for top of casserole) and seasonings.  Divide “sauce” between both pans, tossing to coat potatoes then add remaining grated cheese on top.  Bake uncovered 45 minutes, until lightly browned on top.  Garnish with fresh parsley.

Fabulous Meatballs with Marinara

Serves 50

Meatballs: 15 lbs of ground meat (mixture of beef, pork and turkey) 15 cloves fresh garlic 15 eggs 2 cups parmesan cheese 1 cup fresh parsley, finely chopped 5 Tbl salt 3 Tbl pepper 3 cups bread crumbs (softened in milk)

Mix all ingredients well and roll into desired meatball size. Place on greased cookie sheets and roast in 350 oven for 30-40 minutes. 

Marinara Sauce: 2 10oz cans of chopped or crushed tomatoes 1/2 cup olive oil 3 cans tomato paste 1 cup chopped garlic 6 bay leaves 3 cups diced onions 1 cup diced bell peppers Salt and pepper (to taste) Oregano, basil and cayenne (to taste)

Saute garlic, peppers, onions in olive oil until soft. Add in tomatoes, tomato paste, salt, pepper and herbs. Mix well and simmer for 45 minutes or long enough for flavors to meld. Taste and adjust seasonings if necessary. Add a pinch of sugar if a “sweeter” sauce is desired.  Serve meatballs and marinara over favorite pasta.

Enjoy!

Apple Spice Cake

Serves 50 – 60

10 cups all purpose flour 8 tsp baking soda 1 tbl salt 4 tsp cinnamon 2 tsp cardamon (or nutmeg) 2 cups oil 3 cups brown sugar 3 cups white sugar 1 cup honey 4 tsp vanilla 8 eggs 8 cups applesauce (chunky home made is best!)

Spray nonstick spray into three 9 X 12 size pans. Mix oil and sugar well. Add eggs, honey and vanilla and mix well. Mix with dry ingredients alternating with applesauce until all is incorporated. Bake at 350 for 40-45 minutes. When cool, dust with powdered sugar.

Summer Stir Fry with Beef

12 lbs trimmed lean beef strips olive oil for sauteing 15 peppers, sliced (a variety of bell peppers) 15 medium sized onions, sliced 8 cups of dry rice

Stir fry Sauce: 1 cup soy sauce 4 tsp ground ginger 2 Tbl minced garlic 2 Tbl sesame oil 1 cup brown sugar 2 tsp crushed red pepper flakes

In batches, saute beef strips in small amount of olive oil. Remove beef when done and add sauce ingredients to saute pan (leave liquid from beef in pan). Stir until sugar is dissolved. Add peppers and onions. Cook until vegetables are crisp-tender (or longer if you like your veggies soft). Add reserved beef to vegetables and season with salt and pepper to taste. Prepare rice according to directions. Serve beef and vegetables over cooked rice and enjoy!

Maque Choux (pronounced "Mock Shoe")

Serves 50

18 cups fresh corn 6 cups diced red bell pepper 6 cups diced green bell pepper 6 cups cup diced tomatoes 3 cups thinly sliced onions 10 cloves of garlic diced 2- 3 pounds bacon fresh basil chiffonade salt and pepper to taste

Sauté bacon until rendered. Remove bacon pieces and add onion until soft. Add garlic and sauté a few more minutes. Add the vegetables and sauté until desired consistency. Salt and pepper to taste. Add basil and stir until well blended. Garnish with cooked bacon.

Pesto Pasta with Chicken and Artichoke Hearts

Serves 50

Pesto: 6 cups fresh basil leaves, packed, plus extra for garnish 1 ½ cups grated Parmesan 1 cup pine nuts or walnuts 9 medium garlic cloves, minced 1 ½ cups olive oil 

20 lbs. boneless skinless chicken breast tenders ½ cup olive oil 4 lbs. penne pasta 30 cups artichoke hearts (2 #10 cans), drained, rinsed, and finely diced Salt and pepper to taste

Place basil, parmesan, nuts, and garlic in food processor and pulse, adding olive oil in a thin stream, until desired consistency. Working in batches, saute chicken breast tenders in olive oil until golden brown and cooked through. Keep chicken warm covered in a 200-degree preheated oven.

Prepare pasta according to package directions.

Toss artichoke hearts, chicken, pesto, and pasta together, season with salt and pepper, and serve. Garnish with fresh basil.

Mini Herb Scones

Serves 50

1/2 cup butter 8 cups self-rising flour 1 Tbl salt 2 cups grated cheddar 2 cups milk 2 cups water 1 tsp cayenne pepper 1 cup fresh herbs, finely chopped (we used chives, basil, rosemary, oregano and thyme)

Preheat oven to 400. Lightly grease 4 baking sheets.

In a small saucepan, melt butter over low heat. In a large bowl, combine flour, salt, cheese and herbs. Make a well in center of the flour mixture and add the butter, milk and water; stir gently to combine. (Add water in small amounts until dough pulls together). Knead dough on a lightly floured surface until smooth and press (or roll) out to 3/4 inch thickness. Cut dough into rounds with a floured 1 1/4 inch biscuit cutter. Top with extra grated cheese (or parmesan).Bake in preheated oven for 10 minutes. Handle scones gently until completely cool.

Peach and Summer Berry Crumble

Serves 50 Fruit layer: 6 quarts fresh peaches 3 quarts blackberries 3 quarts blueberries 1 cup sugar, or more if fruit is not very sweet 1 cup all-purpose flour 1 tbsp cinnamon 1 tbsp almond extract (optional)

Crumble topping: 1 cup all-purpose flour 1 cup whole wheat flour 2 cups oats 2 cups brown sugar 1/2 tbsp kosher salt 1/2 cup (1 stick) butter, melted 1/2 cup vegetable oil

Preheat oven to 350 degrees.

To make fruit layer, combine fruit, 1 cup sugar, 1 cup flour, cinnamon, and almond extract, and spread into 2 full-size catering pans (approx. 10×18 size pans). Combine all-purpose flour, whole wheat flour, oats, brown sugar, and salt in large bowl. Pour melted butter and oil over dry ingredients and mix with your hands to combine. Sprinkle topping over fruit layer and bake for 45-50 minutes, or until crumble is golden brown and bubbly.

Judy's Mom's Meatloaf

Thanks to loyal volunteer and board member, Judy Wright, for passing on this recipe from her mom! It's become an old-reliable in our kitchen, and is always a crowd-pleaser.

Serves 50

• 12 cups bread crumbs
• 4 cups milk
• 6 envelopes onion soup mix
• 12 eggs
• 6 cups ketchup
• 3/4 cup mustard
• 3/4 cup brown sugar
• 12 lbs. ground beef

Directions

Preheat oven to 350. Mix meat with bread crumbs. In separate bowl, mix eggs, soup mix, ketchup, mustard, and brown sugar. Using your hands, mix meat and bread crumbs with ingredients in bowl. Divide mixture equally among 2, full-size catering pans. Bake for 1 hour or until internal temperature reaches 155. Drain any excess fat from the pan and let rest for 15 minutes before serving.

Croutons

Serves 50

20 cups day old bread, cut into crouton size cubes

• 1 cup Olive oil
• 2 T Salt 
• 2 tsp Black pepper 
• 2 T Italian seasonings

Preheat oven to 350. Layer bread cubes in full size catering pan and drizzle with olive oil. Toss to coat cubes with oil adding more if necessary. Sprinkle salt, pepper and italian seasoning onto croutons and mix well. Bake at 350 for approximately 30 minutes until toasted. Stir cubes every 10-15 minutes.

Tomato and Watermelon Salad with Feta Cheese

Serves 50

Red wine vinaigrette: Red wine vinegar, 1 cup Salt, 1 tbl Black pepper, 1 tsp Olive oil, 2 cups

Whisk vinegar, salt, and pepper in a medium bowl to blend. Gradually whisk in the olive oil. Set aside.

Salad: Cucumber 12 cups (peeled) Red onion 2 cups (paper thin slices) Heirloom tomato 12 cups (bite-size chunks) Watermelon 12 cups (seeded, bite-size chunks) Feta cheese 3 cups Fresh basil 4 cups (thinly sliced)

Cut cucumber in half length wise. Scrape out seeds (using spoon). Cut cucumber halves into half-moon slices. Toss sliced cucumber, onion, tomatoes, watermelon, feta cheese, and basil in a large bowl. Add enough vinaigrette to coat vegetables. Serve immediately.