Enjoy this week’s worth of SAGE Chef-created dinner recipes! All of these are served at some of our schools and are free of the top 12 allergens in the U.S. and Canada: eggs, fish, gluten, milk, mustard, peanuts, sesame, shellfish, soy, sulfites, tree nuts, and wheat.
SUNDAY:
London Broil Serves 6
Ingredients: 2 pounds, 2 ounces beef top round ½ teaspoon salt ½ teaspoon ground black pepper Vegetable oil
Preparation: Step 1: Preheat oven to 400°F. Line sheet pan with parchment paper. Step 2: Cut beef into evenly portioned steaks. Season steaks with salt and pepper. Step 3: Prepare grill or pan with oil. Grill steaks 3 minutes on each side. Step 4: Transfer the steaks to a sheet tray and continue cooking in oven until proper internal temperature of 135°F is reached. Cooking time will vary depending on thickness of steak. Step 5: Remove steaks from oven and allow to rest 10 minutes before serving.
Baked Sweet Potatoes with Brown Sugar Serves 6
Ingredients: 1¾ pounds sweet potatoes (3 large or 5 medium) 2 tablespoons brown sugar
Preparation: Step 1: Preheat oven to 350°F. Step 2: Scrub potatoes and pare blemishes. Step 3: Bake potatoes until fork-tender, approximately 1 hour. Step 4: Split potatoes in the middle and press to fluff insides. Step 5: Sprinkle lightly with brown sugar.
Steamed Broccoli Serves 6
Ingredients: 1¾ pounds broccoli heads ½ teaspoon salt ½ teaspoon ground black pepper
Preparation: Step 1: Cut broccoli into florets. Step 2: Add 1 inch of water to a pot and insert a steamer basket. Be sure the surface of the water is under the basket. Step 3: Bring the water to a boil over high heat. Step 4: Add the broccoli, cover, and reduce the heat to medium. Step 4: Steam for 4 to 5 minutes. Step 5: Season with salt and pepper.
-------------------------------------------------------------------------------------------------------------------------------------------------------------------------MONDAY:
Beef Eye of Round Roast with Mushroom Sauce Serves 6
Ingredients: 2-pound, 3-ounce beef eye of round roast 1 tablespoon vegetable oil 4 ounces button mushrooms ½ cup water 2 tablespoons plus 1 teaspoon liquid concentrated beef flavor soup base Fresh sage or rosemary for garnish
Preparation: Step 1: Preheat oven to 350°F. Step 2: Slice mushrooms. Step 3: Pour oil into a pan over medium-high heat. Sear beef on all sides. Step 4: Roast in an oven-safe casserole dish until proper internal temperature reaches 130°F. Step 5: Remove from oven and allow to rest for 10 minutes before carving. Reserve juices. Step 6: Heat skillet over medium heat. Add mushrooms and sauté until pan is dry. Step 7: Deglaze the pan with water. Step 8: Add beef base and reserved juices. Cook sauce to desired consistency. Step 9: Pour sauce over beef and garnish with fresh herbs.
Roasted Potato Medley Serves 6
Ingredients: 2 medium Yukon Gold® potatoes 4 small red potatoes 1 medium sweet potato 3 cloves garlic, peeled 1 tablespoon and 1 teaspoon vegetable oil ½ teaspoon salt ½ teaspoon ground black pepper
Preparation: Step 1: Preheat oven to 400°F. Step 2: Chop garlic and quarter potatoes. Step 3: Toss potatoes with oil, garlic, salt, and pepper. Step 4: Transfer to sheet pans and roast in oven until tender.
Steamed Carrots Serves 6
Ingredients: 1 pound, 7 ounces carrots ½ teaspoon salt ½ teaspoon ground black pepper
Preparation: Step 1: Peel and slice carrots into ¼-inch rounds. Step 2: Add 1 inch of water to a pot and insert a steamer basket. Be sure the surface of the water is under the basket. Step 3: Bring the water to a boil over high heat. Step 4: Add the carrots, cover, and reduce the heat to medium. Step 5: Steam for 8 minutes until the carrots are fork-tender. Step 6: Season with salt and pepper.
-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------TUESDAY:
Rosemary-Grilled Turkey Cutlets Serves 6
Ingredients: 3 cloves garlic, peeled 1 cup fresh rosemary (approximately 3 bunches) 1 lemon 2 tablespoons plus 1 teaspoon olive oil 2 teaspoons kosher salt 2 teaspoons ground black pepper 1 pound, 8 ounces boneless, skinless turkey breast cutlets
Preparation: Step 1: Chop garlic and rosemary. Step 2: Zest and juice lemon. Step 3: Combine the oil, salt, pepper, garlic, rosemary, zest, and juice in a small bowl. Step 4: Place the cutlets in a container with a lid. Pour mixture over cutlets, tossing evenly to coat. Marinate the cutlets for an hour in the refrigerator. Step 5: Preheat oven to 325°F. Step 6: Remove turkey from container and discard marinade. Step 7: Place cutlets in a single layer on a sheet pan and roast until meat reaches 165°F.
Warm Apple-Raisin Quinoa Serves 6
Ingredients: 1 large Granny Smith apple 1 cup dry quinoa 1¾ cup water ¼ cup seedless raisins 1 teaspoon honey ½ teaspoon ground cinnamon
Preparation: Step 1: Peel and dice apple. Step 2: Combine all ingredients except apples in a large pot and bring to a boil. Step 3: Reduce heat and cover. Cook for 10 minutes. Step 4: Stir in apples. Continue cooking for 5-10 minutes until water is absorbed and quinoa is tender.
Green Beans Lyonnaise Serves 6
Ingredients: 1 small onion ½ teaspoon vegetable oil 1 pound plus 1 ounce green beans ½ teaspoon salt ½ teaspoon ground black pepper
Preparation: Step 1: Julienne the onion. Step 2: Bring 3 gallons of water to a boil. Step 3: In a pan over medium-high heat, sauté onion in oil until softened. Reduce heat to low. Step 4: Drop beans into boiling water. Cook to tender-crisp, approximately 4 minutes. Step 5: Strain and toss with onions, salt, and pepper.
-----------------------------------------------------------------------------------------------------------------------------------------------------------------WEDNESDAY:
Thyme & Orange-Roasted Chicken Serves 6
Ingredients: 1 pound, 6 ounces bone-in, skin-on chicken 1½ teaspoon vegetable oil 1 medium orange ½ teaspoon onion powder ½ teaspoon dried thyme ½ teaspoon ground black pepper
Preparation: Step 1: Preheat oven to 375°F. Step 2: Rub chicken with oil. Step 3: Zest half of the orange. Step 4: Combine zest with spices and rub mixture over chicken. Step 5: Roast for approximately 1½ hours, or to proper internal temperature of 165°F.
Roasted Tomato & Mushroom Risotto Serves 6
Ingredients: 5 fresh plum tomatoes 1 large portobello ½ cup dry arborio rice 2½ teaspoons olive oil 1 cup vegetable broth
Preparation: Step 1: Preheat oven to 350°F. Step 2: Chop tomatoes. Remove gills and chop portobello. Step 3: Roast tomatoes and mushrooms for approximately 10 minutes. Step 4: Sauté rice in olive oil until golden. Step 5: Add broth in ¼-cup increments, stirring frequently. Don’t add more broth until it’s fully incorporated. Step 6: Gently fold roasted tomatoes and mushrooms into rice.
Eggplant Salad Serves 4
Ingredients: 1 medium eggplant 1 lemon 3 cloves garlic, peeled 2½ teaspoons kosher salt 1 tablespoon plus 1½ teaspoons vegetable oil 5 ounces tomato paste ½ cup plus 1 tablespoon water 1 teaspoon ground black pepper ½ teaspoon granulated sugar
Preparation: Step 1: Peel and slice eggplant. Step 2: Cut lemon in half; juice into a small bowl. Step 3: Mince garlic. Step 4: Place eggplant slices on a paper towel lined baking sheet pan. Sprinkle each side with salt. Leave for half an hour. Step 5: Pat eggplant slices with paper towel to remove excess salt. Step 6: Heat oil in a pan and sauté eggplant until golden. Remove from pan. Cut it into quarters. Reserve residual oil in pan. Step 7: In a bowl, combine tomato paste and water and stir until dissolved. Step 8: Stir in lemon juice, garlic, pepper, and sugar. Add to pan. Step 9: Return eggplant to pan and simmer slowly for 2 minutes or until heated through. Skim off any excess oil before serving.
--------------------------------------------------------------------------------------------------------------------------------------------------------------------THURSDAY:
Spinach Salad with Pears & Currants Serves 6
Ingredients: 2 medium oranges 1 small red onion 3 medium pears 3 tablespoons seasoned rice vinegar 4 tablespoons white vinegar 5 tablespoons dried currants 1 cup fresh spinach
Preparation: Step 1: Zest and juice oranges. Slice red onion. Core and thinly slice pears. Step 2: Combine zest, juice, vinegars, and dried currants in small bowl. Mix well. Step 3: In a large bowl, add pears, onion, spinach, and dressing. Toss to coat.
Lentil Vegetable Soup Serves 6
Ingredients: 11 ounces canned diced tomatoes 2 small onions 1 medium carrot 1 celery stalk 3 cups plus 1½ tablespoons water 4 ounces dry lentils, rinsed and picked through ½ teaspoon garlic powder ½ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon salt ½ teaspoon ground black pepper 1 dried bay leaf
Preparation: Step 1: Drain the tomatoes, chop the onions, and slice the carrots and celery. Step 2: Combine all the ingredients in a large pot and bring to a boil. Step 3: Reduce heat and simmer until lentils are tender, approximately 2 to 2½ hours. Step 4: Remove the bay leaf before serving.
---------------------------------------------------------------------------------------------------------------------------------------------------------------------FRIDAY:
Fricasé de Pollo (Cuban Chicken Fricassée) pictured Serves 8
For Marinade: 8 garlic cloves, minced 1 teaspoon kosher salt ½ teaspoon ground black pepper 2 tablespoons lime juice 1½ pounds boneless, skinless chicken breasts
For Sauce: ¼ cup vegetable oil 6 red bliss potatoes, peeled and diced 1 small onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1½ cup tomato sauce 10-12 green olives, pitted 1½ teaspoons chopped fresh oregano ½ teaspoon ground cumin ¼ cup capers 2 bay leaves
Preparation: Step 1: In a mixing bowl, combine garlic, salt, pepper, and lime juice. Coat chicken in mixture. Cover and refrigerate 2 hours to overnight. Step 2: Heat oil in deep saucepan over medium heat. Remove chicken from marinade and reserve marinade. Lightly brown chicken on both sides. Remove chicken from pan and set aside. Step 3: Add potatoes, onions, and peppers to same pan. Sauté over medium heat until onions are translucent, approximately 3 minutes. Add reserved marinade, tomato sauce, wine, olives, oregano, cumin, capers, and bay leaves. Increase heat to bring mixture to a boil. Step 4: Reduce heat to low. Return chicken to pan. Cover and simmer for 30 minutes, stirring occasionally, until potatoes are tender and chicken reaches 165°F internally. Step 5: Remove bay leaves before serving.
Cuban Beans and Rice Serves 6
Ingredients: ½ cup dry kidney beans, picked through ½ small onion ½ small red bell pepper ½ clove garlic, peeled 3 tablespoons dried oregano ½ teaspoon vegetable oil 6 ounces dry long-grain white rice 1¼ cups plus 3 tablespoons vegetable broth 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 tablespoon paprika ½ teaspoon olive oil
Preparation: Step 1: Soak beans in water overnight. Drain in colander. Step 2: Dice onion and bell pepper. Chop garlic. Step 3: Put the beans in cold water and bring them to a boil. Turn off the heat and let them sit for 1 to 2 hours. Step 4: Heat vegetable oil in a skillet. Add onion, pepper, garlic, and oregano. Sauté until soft. Step 5: Combine broth and vegetables in a pot. Step 6: Add rice and bring to a boil. Step 7: Add cooked beans and stir. Step 8: Return to a boil. Add salt, pepper, and paprika. Step 9: Reduce heat and simmer for 30-35 minutes. Stir in olive oil just before serving.
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SATURDAY:
Mushroom Chili Serves 6
Ingredients: 1 pound mushrooms (20 to 24 medium mushrooms) 1 small onion 1 medium tomato 2 tablespoons vegetable oil 3 cups vegetable stock 1½ teaspoons ground cumin 1 tablespoon plus ½ teaspoon chili powder 1 teaspoon salt 1½ teaspoons paprika 1½ teaspoons granulated garlic ½ teaspoon ground thyme ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ½ teaspoon ground coriander seed ½ teaspoon ground cayenne pepper
Preparation: Step 1: Preheat oven to 350°F. Step 2: Slice mushrooms, peel and dice onion, and dice tomatoes. Step 3: In a mixing bowl, toss mushrooms in oil. Place on a parchment-lined sheet pan. Step 4: Roast the mushrooms for 20 minutes. Step 5: Saute onions with one tablespoon of oil in a large pot on medium heat until translucent. Step 6: Add spices to bloom. (Cook just until the spices smell nice and toasty; any longer and you risk burning them.) Step 6: Add the stock and tomatoes and bring to a boil. Step 7: Add mushrooms. Simmer for 1 hour.
Roasted Vegetable Salad Serves 6
Ingredients: 1 bunch fresh oregano ½ cup yellow squash, chopped 1 small red onion 1 large red bell pepper ½ cup eggplant, chopped 4 tablespoons plus 1½ teaspoons olive oil, divided 3 cloves garlic, peeled 1 cup chopped asparagus 3 tablespoons fresh squeezed lemon juice ½ teaspoon of stevia (optional) ½ cup chopped fresh parsley ½ teaspoon salt ½ teaspoon ground black pepper
Preparation: Step 1: Preheat oven to 450°F. Step 2: Chop oregano. Slice yellow squash, red onion, and bell pepper. Step 3: Grease baking sheet with ⅔ of the oil. Spread eggplant and squash in an even layer on the sheet. Step 4: Place garlic to one side of pan. Bake for 10 minutes; remove garlic. Continue baking for 5 minutes. Step 5: Whisk remaining oil, vinegars, and lemon juice in a large serving bowl. Season with oregano, parsley, salt, and pepper. Chop or mash roasted garlic. Whisk into dressing. Set aside. Step 6: Remove vegetables from oven and stir. Step 7: Layer asparagus, red onion, and red pepper over eggplant and squash. Return to oven and bake for 15 minutes or until asparagus is tender but still bright green. Step 8: Remove from oven and place in bowl with dressing. Toss to coat. Chill for at least 2 hours. Serve chilled.
