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02/21/2024
Lisa M Baragiola
More Recipes from the WWS
Enjoy the recipes below featured at the recent 2024 Working Women’s
Show
chef’s corner.
Veggie Queso
Originally published in Feast Magazine
Creamy Vegan Queso
Print Recipe
Prep Time
30
mins
Cook Time
45
mins
Total Time
1
hr
15
mins
Course
Appetizer
Servings
30
Ingredients
6
each
medium/large, sweet potatoes, peeled and cubed (or one large butternut squash or pumpkin peeled and cubed)
6
each
potatoes, peeled
1 1/2
cups
creamy oat milk or other milk substitute
1/2 - 1
cup
broth or water (the water you use to boil the veggies would work perfectly)
1
tbsp
sea salt
1
tsp
black pepper
1
tbsp
smoked paprika
1
tbsp
ground oregano
1
cup
fire roasted salsa
1
tbsp
minced garlic
1
bunch
cilantro, minced (set half aside for garnish)
Instructions
Saute minced garlic and set aside.
Boil cubed potatoes until slightly soft, about 25 minutes.
Remove cooked cubed potatoes from water; save the broth to add later.
Place cooked veggies and remaining ingredients (except half the minced cilantro) into a food processor.
Pulse until smooth. Process on high for 2 minutes, adding a little more of the potato water to thin if necessary.
Heat in a saucepan or a crockpot. It will need to be stirred very regularly.
Notes
Serve with tortilla chips or your favorite crackers.
Greek Pasta Salad
Suzy Karadsheh
Mayo-Free Pasta Salad
Print Recipe
Prep Time
10
mins
Cook Time
8
mins
Resting Time
30
mins
Total Time
48
mins
Course
Main Course, Side Dish
Servings
4
Ingredients
Pasta Salad
8
ounces
farfalle
1/2
each
English cucumber, chopped
1
each
green bell pepper, chopped
10
ounces
cherry tomatoes, halved
1/2
cup
red onion, chopped
1
cup
chopped fresh parsley
2
tbsp
capers, drained and rinsed
1/2
cup
pitted Kalamata olives
1/3
cup
feta cheese, crumbled, more or less to your liking
Greek Salad Dressing
1
each
lemon, zested and juiced
1
tbsp
red wine vinegar
2
each
garlic cloves, minced
1
tsp
dried oregano
kosher salt
black pepper
1/4
cup
extra virgin olive oil
Instructions
Greek Salad Dressing
In a large bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper.
Whisk to combine, and while whisking, drizzle in the 1/4 cup extra virgin olive oil.
Pasta Salad
Boil the pasta in salted water according to the package instructions (about 8 minutes).
Drain and set aside briefly to cool just a bit.
To the bowl with the dressing, add the pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives.
Toss to coat, then add the feta and toss again very gently.
Pumpkin Soup
Originally published in Feast Magazine
Thick and Creamy Soup
Print Recipe
Prep Time
30
mins
Cook Time
30
mins
Total Time
1
hr
Course
Soup
Servings
32
Ingredients
1
each
large French pumpkin, peeled and cut into cubes
2
cups
veggie stock or broth
3
tbsp
salt
1
tbsp
black pepper
1
tbsp
minced garlic
1/2
cup
maple syrup
1
tsp
smoked paprika
1
tsp
ground sage
1
tsp
soy sauce
Instructions
Peel the pumpkin and cut into cubes.
Boil in stock for about 20 minutes, or until tender.
Save the liquid/stock.
Combine all ingredients and about half of the saved liquid in a large blender.
You can also use an immersion blender while in the pot.
Puree everything together until you reach the desired consistency. Add liquid if necessary.
Yukon Gold Mashed Potatoes
Rich Flavored Potatoes
Print Recipe
Prep Time
15
mins
Cook Time
30
mins
Total Time
45
mins
Course
Side Dish
Servings
10
Ingredients
4
pounds
Yukon gold potatoes, quartered
1/4
pound
butter, cubed
1 1/4
cups
cold milk
2
cups
napa cabbage
salt to taste
Instructions
Cut potatoes in 1/2 lengthwise.
Cover potatoes with cold water and boil until fork tender.
Chop cabbage and boil until tender. Drain.
In a large mixing bowl, mash potatoes adding butter and milk.
Season with kosher salt.
Fold in napa cabbage.
Braised Meatballs in Red Wine Gravy
Tender and Juicy Meatballs
Print Recipe
Prep Time
30
mins
Cook Time
30
mins
Total Time
1
hr
Course
Main Course
Servings
10
Ingredients
6
oz
piece of French bread, cut into 8 pieces
1
cup
whole milk
1 3/4
cups
ground beef
2
each
large eggs (lightly beaten)
1
each
medium onion, finely chopped
1/2
cup
chopped parsley
2
tsp
kosher salt
1
tsp
black pepper
1/2
tsp
thyme
all purpose flour
2
tbsp
butter
1 1/2
tsp
olive oil
1 1/2
cups
red wine
1/4
cup
tomato paste
2 1/2
cups
beef broth
Instructions
Combine bread and milk in a medium bowl, let stand for 10 minutes.
Squeeze bread and discard milk. Place bread in a large mixing bowl.
Add ground beef, eggs, onion, parsley, salt, pepper, and thyme.
Mix until well combined.
Dust meatballs in flour and pan sear roughly three minutes in olive oil.
In large pot, mix red wine, butter and tomato paste together and bring to a medium boil.
Add meatballs and cook for five minutes.
Add beef broth and simmer for 20 minutes.
Barbacoa Beef Taco
Beef Street Taco
Print Recipe
Prep Time
30
mins
Cook Time
8
hrs
Total Time
8
hrs
30
mins
Course
Main Course
Servings
12
Ingredients
Barbacoa Beef
3
pounds
chuck roast
kosher salt to taste
black pepper to taste
2
tbsp
olive oil
1 1/4
cups
beef broth
4
each
chipotle chiles in adobo sauce
6
each
garlic cloves
1 1/2
tbsp
ground cumin
1
tbsp
dried oregano
1/4
tsp
ground cloves
3
each
bay leaves
1/4
cup
fresh lime juice
Taco
1
tsp
lime creme fraiche
1
tbsp
fire roasted corn pico
1
tsp
queso fresco
1
pinch
purple cabbage, cut into thin ribbons
1
each
street taco
Instructions
Barbacoa Beef
Cut roast into 6 portions while removing any large pieces of fat
Preheat skillet and add olive oil.
Dry roast with paper towels, season with salt and pepper.
Sear on all sides and transfer to slow cooker.
In a food processor, pulse together chiles, garlic and 1/4 of the beef broth until well pureed.
In a large bowl, mix the chile mixture, remaining beef stock, cumin, oregano and cloves.
Pour mixture over beef.
Cook 8 to 9 hours.
Let cool in braising liquid, shred and add lime juice.
Notes
To Serve:
Place 1 oz beef in center of street taco. Layer fire roasted corn pico, purple cabbage, lime creme fraiche and queso fresco.
Steak Kabobs with Garlic
Beef and Vegetable Kabob
Print Recipe
Prep Time
30
mins
Cook Time
8
mins
Total Time
38
mins
Course
Main Course
Servings
6
Ingredients
1
pound
beef sirloin, cut into 1 1/2-inch cubes
1
cup
button mushrooms, remove stems
1
each
green bell pepper
1
each
large red onion
2
tsp
olive oil
kosher salt
freshly ground black pepper
1
tsp
garlic, minced
parsley
6
each
bamboo skewers
Instructions
Cut vegetables into chunks, approximately the width of the beef pieces.
Preheat skillet or indoor grill.
Thread the beef, mushrooms, pepper, and onions on bamboo skewer.
Brush kabobs with olive oil and season with salt, pepper and minced garlic.
Grill until desired temperature is reached, roughly 3-4 minutes per side.
Notes
Garnish with fresh parsley and serve.
Chicken Toasted Farrow & Brussel Sprouts
Fiber Packed Whole Grain Dish
Print Recipe
Prep Time
30
mins
Cook Time
30
mins
Total Time
1
hr
Course
Main Course
Servings
4
Ingredients
1
each
10 oz package farrow
1
tbsp
olive oil
8
oz
pan seared chicken
4
each
scallions, chopped
1
cup
brussel sprouts, halved
1
each
small onion, caramelized
2
each
campari tomatoes, wedged
1/4
cup
toasted almonds, chopped
kosher salt to taste
fresh cracked black pepper to taste
Instructions
Pan Seared Chicken
Marinate chicken in 2 Tbsp olive oil, 1 tsp minced garlic and 1 tsp oregano.
Add chicken to the skillet, cooking 4-5 minutes per side, turning once until the chicken has reached an internal temperature of 165 degrees.
Toasted Farrow & Brussel Sprouts
Cook toasted farrow according to the package instructions.
Steam Brussel sprouts until slightly tender.
Combine farrow, chicken, scallions, Brussel sprouts, onions and tomatoes.
Salt and pepper to taste. Garnish with a pinch of toasted almonds.
Chicken and Brown Rice Grain Bowl
One Bowl Meal
Print Recipe
Prep Time
15
mins
Cook Time
20
mins
Resting time
30
mins
Total Time
1
hr
5
mins
Course
Main Course
Servings
8
Ingredients
Grain Bowl
1
cup
brown rice, cook according to package instructions
1/4
cup
red quinoa, cook according to package instructions
1
cup
kale, blanched for 20 seconds
1
each
small red onion, julienned
1
each
small English cucumber, sliced
2
cups
Campari tomatoes, quartered
12
ounces
chicken, pan seared then thinly sliced
1
tbsp
olive oil
Dressing
2
cups
Greek yogurt
1
each
English cucumber, grated
3
each
cloves garlic
1
tsp
white vinegar
1
tbsp
olive oil
1
pinch
black pepper
1
tbsp
mint
Instructions
Pan Seared Chicken
Marinate chicken in 2 tbsp olive oil, 1 tsp minced garlic and 1 tsp oregano for 30 minutes.
Add chicken to the skillet, cooking for 4 – 5 minutes per side, turning once, until the chicken has reached an internal temperature of 165˚F.
Dressing
Mix all ingredients together and chill in the refrigerator.
Grain Bowl
Mix brown rice, red quinoa, chicken and blanched kale together. Serve warm.
Add red onion, cucumbers and tomatoes.
Top with 2 tablespoons of dressing.
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