Spring Fruit Salad in a Sweet & Spicy Yogurt Sauce

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(4 servings)

Ingredients:
1 orange, peeled
1 pint strawberries
½ cup dark raisins
½ cup chopped walnuts
1 apple, washed, peeled, cored, and diced
1 tablespoon honey
Juice of ½ lemon
1 teaspoon hot sauce
½ cup pineapple juice
1 cup plain yogurt
¼ teaspoon salt
⅛ teaspoon white pepper

Directions:

Preheat oven to 400 degrees.

With a paring knife, remove the white skin from the peeled orange and remove sections of orange from the surrounding membrane, making perfect bright-orange wedges.

Rinse the strawberries by dipping them in cold water. Remove the stems and cut berries in half.

Rehydrate the raisins by placing them in just enough hot water to cover, for 5 minutes. Then squeeze the rehydrated raisins to remove any excess water.

Place the walnuts on a sheet pan and roast in the oven until fragrant, about 5 minutes, .

In a medium mixing bowl, combine the fruit and nuts. In a large mixing bowl, combine the honey, lemon juice, hot sauce, pineapple juice, and yogurt. Whisk until well blended. Add the fruit/nut mixture, salt, and pepper, and gently mix. Place in a decorative or glass bowl and serve cold.

 

RECIPE ALERT: Tri-colored Tortellini Salad with Roasted Vegetables

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pasta

One of the best parts of our graduation is the celebration after the ceremony in honor of the graduates. This year was no exception, with Marcell, the head chef in Philadelphia, putting together an unforgettable feast.

Each year Marcell stirs up a new theme for the party; this year’s was a taste of the international titled “Around the World.” It was the perfect way to celebrate the start of a new journey for our Ready, Willing & Able graduates. The sky is the limit for them as they begin this next chapter of their lives.

One of our favorite items served at Philadelphia’s graduation was a Tortellini Salad with Roasted Vegetables. This salad is wholesome, light and nutritiously balanced with a slew of roasted vegetables. It’s the perfect seasonal meal that will make even the pickiest of eaters want to eat their vegetables without protest!

8 Servings

Ingredients:

1 head of broccoli, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, chopped, seeds removed
1 small red onion, chopped
3 cloves garlic
2 tablespoons olive oil
Salt and pepper
1 (16 ounce) package tri colored cheese tortellini, cooked according to package instructions, rinsed and drained
1/2 cup freshly chopped basil
1 1/4 cups balsamic dressing
Salt and pepper, to taste

Directions:

  1. To roast the vegetables: Preheat the oven to 400 degrees F. Place the broccoli, zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.
  2. In a large bowl, combine tortellini, roasted vegetables, Parmesan cheese, and fresh basil. Add the balsamic dressing and gently stir until tortellini and vegetables are well coated. Season with salt and pepper, to taste. Serve the salad chilled and enjoy!

RECIPE ALERT: Warm Beet Salad with Orange Wedges

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Salads often get a bad reputation for being a healthy but boring meal option. Here at the Doe Fund we believe food doesn’t have to be boring to be healthy. One of our favorite salads combines warm beets with orange wedges, providing a delicate balance of sweetness and acidity to transform a seemingly simple salad into a standout dish. Our warm beet salad with orange wedges is truly an easy and delicious recipe that will  make you want to eat healthy.

4 servings

Ingredients:

5 beets, peeled and thinly sliced
4 oranges peeled
5 scallions (white part only), thinly sliced
½ tablespoon balsamic vinegar
1 tablespoon virgin olive oil
1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
¼ teaspoon cayenne pepper
1 tablespoon salt
½ teaspoon black pepper

Directions:

Cook the beets in 1 gallon of boiling salted water until tender, about 6 minutes and then drain.With a paring knife, remove the white skin from the peeled oranges and remove the sections of orange from the surrounding membrane, making perfect bright orange wedges.Place the beets, orange wedges, scallions, vinegar, olive oi and seasonings in a mixing bowl and gently toss. Enjoy!

Street Fairs & Farmers Markets

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Spring is in the air at The Doe Fund which means it’s street fair  and farmers market season, one of our favorite times of the year! The street fairs are a wonderful opportunity for our Culinary Arts program to get out into the city that we service daily. Our menu includes a variety of baked goods and provides a little taste of our catering services to the public. We are kicking off the season in style on May 3rd at Ridgewood Market where we will be selling a variety of delicious baked goods from 11am-5pm. The market is located on 657 Fairview Avenue, Ridgewood New York. On May 14th the fun continues at a Harvest Home Mt. Eden Avenue Market in the Bronx. The market is located on Claremont Park (Bronx Lebanon Hospital), Mt. Eden and Morris Aves, operating from 8 AM to 4 PM.

Be sure to come check us out starting May 3rd and  as always look out for the men in blue!

RECIPE ALERT: Bow Ties with Salmon and Asparagus

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Bow Ties with Salmon and Asparagus Recipe!!!

This is one of my favorite spring pasta dishes, combining two classic seasonal ingredients- salmon and asparagus- in a very simple and delicious preparation! It’s also an economical way to enjoy an expensive fish like salmon because it goes so much further when combined with pasta. This pasta dish seems to always be a hit at our catering events. Please share and when your friends ask where you found such a delicious dish, refer them to The Doe Fund for some food inspiration!!!

Salmon and Asparagus Bow Tie Pasta

2 tablespoons extra virgin olive oil
8 oz. salmon, cut into 1-ounce fillets
4 shallots, chopped finely
4 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 bunch asparagus (about 1 lb.)
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1 lb. bow tie pasta, cooked
1 tablespoon lemon juice

Directions: Heat 1 tablespoon of olive oil in a sauté pan and brown the salmon on both sides. When the salmon is still pink on the inside, remove from the pan and set aside. In the same pan, sauté the shallots and garlic until it is translucent. Season it with some salt and pepper.

Bring a large pot of water to boil. Add 1 tablespoon salt. Trim asparagus stems; plunge the asparagus into the boiling water and boil for 3 minutes. Drain immediately and cut into 2-inch pieces.

Add the asparagus to the shallot mixture and toss. Continue cooking over medium heat for 3 to 4 minutes. Add the dill and cooked pasta. Finish seasoning with salt and pepper and toss. Add the salmon and toss gently.

Divide among 4 pasta bowls, placing 2 pieces of salmon in each bowl. Drizzle the lemon juice and remaining olive oil over the top and serve immediately.

RECIPE ALERT: Pasta Primavera

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Pasta Primavera Recipe

In honor of springtime, here’s a recipe for Pasta Primavera which means “spring” in Italian. Let’s hope we can keep the cold weather at bay and truly enjoy this dish during our spring season.

Pasta Primavera

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs
1 pound farfalle/ Penne/or bowtie pasta
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions: Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper,
and dried herbs to coat. Transfer half of the vegetable mixture to another heavy
large baking sheet and arrange evenly over the baking sheets. Bake until the carrots
are tender and the vegetables begin to brown, stirring after the first 10 minutes,
about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente,
tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the
cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with
the cherry tomatoes and enough reserved cooking liquid to moisten. Season the
pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Enjoy!