Day 112:
Today was Adrienne's last day. It was also the St. Patty's day buffet. I made an Irish pub salad with cabbage,lettuce, eggs, blue cheese, celery, beets and a dressing. It was pretty tasty.
Irish Pub Salad
Dressing:
1/2 cup mayo
2 Tbsp malt vinegar or white wine vinegar
2 tsp chopped fresh tarragon or 3/4 tsp dried
1 tsp whole grain dijon mustard
2-3 tsp water
Salad:
4 cups torn Boston or Bibb lettuce
4 cups selected salad bar ingredients (such as pickled beets, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced onions)
2 hard boiled eggs, peeled and sliced
4 ounces cheddar and/or blue cheese, cut into wedges
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Wednesday, June 23, 2010
Wednesday, December 2, 2009
Day 39 - November 16, 2009
Day 39:
Today Megan and I were in charge of making chicken salad for small sandwiches for a meeting later that afternoon. We chose to use toasted almonds instead of the normal grapes in the chicken salad. It looked really good. Because I worked with Megan, she was in charge of the tasting so I took her word that it tasted good.
Chicken Salad
Ingredients:
Cooked chicken, cubed
2-4 stalks celery, diced
1/2-1 red onion, diced
Toasted almonds
Mayo
Old Bay seasoning
Salt and pepper
Combine chicken, celery, onion and almonds in a bowl. Add mayo and stir until well coated. Season to taste with old bay, salt and pepper.
After we finished the salad, I got to work on the pate a choux shells. I was a little worried having never made them before, but they turned out beautiful! I was very happy with the final product.
After the shells cooled, I cut the little bump off the top and filled the inside with chicken salad. Pate a choux shells fluff up from the eggs and the middle is empty which is why they are perfect for cream puffs, eclairs and ... chicken salad. =)
Finished plate:
Today Megan and I were in charge of making chicken salad for small sandwiches for a meeting later that afternoon. We chose to use toasted almonds instead of the normal grapes in the chicken salad. It looked really good. Because I worked with Megan, she was in charge of the tasting so I took her word that it tasted good.
Chicken Salad
Ingredients:
Cooked chicken, cubed
2-4 stalks celery, diced
1/2-1 red onion, diced
Toasted almonds
Mayo
Old Bay seasoning
Salt and pepper
Combine chicken, celery, onion and almonds in a bowl. Add mayo and stir until well coated. Season to taste with old bay, salt and pepper.
After we finished the salad, I got to work on the pate a choux shells. I was a little worried having never made them before, but they turned out beautiful! I was very happy with the final product.
After the shells cooled, I cut the little bump off the top and filled the inside with chicken salad. Pate a choux shells fluff up from the eggs and the middle is empty which is why they are perfect for cream puffs, eclairs and ... chicken salad. =)
Finished plate:
Monday, November 9, 2009
Day 30 - November 3, 2009
Day 30:
Big surf and turf lunch for president of ATC colleges, breaded chicken fried steaks
Today was the huge lunch for the president of the ATC's. (Applied Technology Colleges). I started the day by plating up some salads. I had some mixed baby greens, so they were light, crisp and sweet. I added some diced roasted red peppers, a piece of melted Parmesan and we made some candied grapes. The grapes were so delicious, I loved them! To make the grapes, we lightly whipped up some egg whites, dipped the grapes into the egg whites and then into a bowl of sugar and shook off the excess sugar. After they set up and hardened a little they were so good. I am going to try making them at home and freezing them. Anyway, my salads were then served with a vidalia onion vinaigrette.
My salad:
For the steak we served a new york strip marinated in worchestershire sauce, salt, pepper and garlic. I made a huge mistake and put granulated garlic on it instead of fresh. I didn't know he meant fresh. It freaked me out that I might have messed up the steaks. Luckily, we caught it in time and wiped them off and put more worchestershire sauce on them. He said they were good and turned out okay even with my mess up.
To serve with our steak, I made shrimp scami, carrot sticks and roasted potatoes.
I had a choice on the carrots between a sweet maple glazed carrot or a savory carrot. I am not always a huge fan of sweet foods so I picked the savory carrots. We lightly steamed them and tossed them in fresh horseradish (it was like a sauce), sour cream, salt and pepper. They were so good!
The roasted potatoes were first steamed and then coated with butter and roasted until they were golden. They were really good as well.
As for the shrimp scampi, it's pretty much the easiest dish alive. Melt butter, add a ton of minced garlic, add the shrimp and cook until they just barely turn pink. Season with salt and pepper and top with chopped parsley. Yum!!
We wanted to top the steaks with a demi glace. It's a sauce made of stock that has reduced down until it thickens and has a little bit of tomato pasted added at the end. Ours was veal stock with beef base to make it beef flavored with the tomato. It seemed to go well with the steak, I didn't try any. It was a bit runny, it could have reduced more to make it thicker for sure.
This picture shows the process of plating up our meal. We line everything up in the order we put it on the plate and the last step is to put it onto a serving tray.
Our finished plate. The food was delicious but I wasn't happy with the actual plate. The colors are all too similar and that bothered me. It could have used some green. Oh well, at least it tasted good. :)
For dessert we served a brownie cheesecake with some raspberry puree and a chocolate ganache. Rex slaughtered the presentation of the sauces, it almost looks like a smiley face. The raspberry had a hard time coming out of the piping bag and we were in a super hurry. Hopefully next time the desserts look better.
When the plates came back the waitress we had for the day said they were all really happy with the food and that we did a good job. I'm so glad it went well. :)
After the lunch I breaded 48 chicken fried steaks for lunch tomorrow. We coated them with egg and then coated them with seasoned flour. After that, they went in the freezer.
Big surf and turf lunch for president of ATC colleges, breaded chicken fried steaks
Today was the huge lunch for the president of the ATC's. (Applied Technology Colleges). I started the day by plating up some salads. I had some mixed baby greens, so they were light, crisp and sweet. I added some diced roasted red peppers, a piece of melted Parmesan and we made some candied grapes. The grapes were so delicious, I loved them! To make the grapes, we lightly whipped up some egg whites, dipped the grapes into the egg whites and then into a bowl of sugar and shook off the excess sugar. After they set up and hardened a little they were so good. I am going to try making them at home and freezing them. Anyway, my salads were then served with a vidalia onion vinaigrette.
My salad:
For the steak we served a new york strip marinated in worchestershire sauce, salt, pepper and garlic. I made a huge mistake and put granulated garlic on it instead of fresh. I didn't know he meant fresh. It freaked me out that I might have messed up the steaks. Luckily, we caught it in time and wiped them off and put more worchestershire sauce on them. He said they were good and turned out okay even with my mess up.
To serve with our steak, I made shrimp scami, carrot sticks and roasted potatoes.
I had a choice on the carrots between a sweet maple glazed carrot or a savory carrot. I am not always a huge fan of sweet foods so I picked the savory carrots. We lightly steamed them and tossed them in fresh horseradish (it was like a sauce), sour cream, salt and pepper. They were so good!
The roasted potatoes were first steamed and then coated with butter and roasted until they were golden. They were really good as well.
As for the shrimp scampi, it's pretty much the easiest dish alive. Melt butter, add a ton of minced garlic, add the shrimp and cook until they just barely turn pink. Season with salt and pepper and top with chopped parsley. Yum!!
We wanted to top the steaks with a demi glace. It's a sauce made of stock that has reduced down until it thickens and has a little bit of tomato pasted added at the end. Ours was veal stock with beef base to make it beef flavored with the tomato. It seemed to go well with the steak, I didn't try any. It was a bit runny, it could have reduced more to make it thicker for sure.
This picture shows the process of plating up our meal. We line everything up in the order we put it on the plate and the last step is to put it onto a serving tray.
Our finished plate. The food was delicious but I wasn't happy with the actual plate. The colors are all too similar and that bothered me. It could have used some green. Oh well, at least it tasted good. :)
For dessert we served a brownie cheesecake with some raspberry puree and a chocolate ganache. Rex slaughtered the presentation of the sauces, it almost looks like a smiley face. The raspberry had a hard time coming out of the piping bag and we were in a super hurry. Hopefully next time the desserts look better.
When the plates came back the waitress we had for the day said they were all really happy with the food and that we did a good job. I'm so glad it went well. :)
After the lunch I breaded 48 chicken fried steaks for lunch tomorrow. We coated them with egg and then coated them with seasoned flour. After that, they went in the freezer.
Friday, October 16, 2009
Day 18 - October 16, 2009
Day 18:
Today I helped with the lunch special again. Nobody had signed up to do it and Rex was going to end up doing it. After I found out something about him, I was really really glad that I did it instead of Rex. Today's lunch special was a composed shrimp salad. That just means a salad that is arranged pretty on a plate. When he first told me what we were doing, I was completely confused. I thought we were putting all the lettuce in one huge hotel pan and then dishing it up when someone ordered it so I couldn't figure out how he wanted me to decorate a huge pan so that it was functional to scoop out at the same time. Rex on the other hand was super confused why I was so confused about decorating a plate. When I finally just had him show me what he wanted me to do, he looked confused but agreed and started decorating a plate. I finally understood what he meant and told him that I thought we were decorating the entire hotel pan and that's why I was confused. It finally made sense to him why I was so confused about the whole project.
Anyway, today the salad had 3 (in the picture it only has 2, but I added 1 more each at the end) ginormous shrimp on it! I think Rex guessed they were 16/20 count which means there are only 16 shrimp per pound. We made 5 pounds of shrimp and only had 63 shrimp. Crazy! It had some fresh corn (blanched), celery, tomato, avocado, a lemon and lime wedge and then some cocktail sauce. They were just going to get the dressing from the salad bar.
After we started peeling and de-veining the shrimp I found out that Rex was allergic to shrimp! That's why I was really glad that I was the one who worked on it instead of him. To show me how to do one he had to put a mask on and some gloves. I made sure to clean up around me as I went so I didn't leave anything shrimp around for him to touch.
I ended up making 20 salads. I took them out to the cafeteria line and got them all set up, put the rest in the walk-in to chill and headed back to my station to sanitize everything. 15 minutes later I walked back up to look for someone and they had sold half of them already! That's really really good for the special. I refilled the tray with the remaining in the fridge and left. I guess today was a slow day and they ended up with only 7 or so plates left. That's really not bad for such a slow day they told me.
After I finished the salad and cleaned up everything I made a shrimp stock with the shells from peeling them. Shrimp stock only has to simmer for 30-45 minutes so it's a quicker process than say Turkey stock. I let that simmer while I started reading chaper 4. When it was finished, I strained it and chilled it in a water bath and then I had to leave. Kacean was called into work a couple hours early and I needed to get out on time.
Mozzarella is on the schedule for Monday. This time it's going to happen. It should be fun.
Today I helped with the lunch special again. Nobody had signed up to do it and Rex was going to end up doing it. After I found out something about him, I was really really glad that I did it instead of Rex. Today's lunch special was a composed shrimp salad. That just means a salad that is arranged pretty on a plate. When he first told me what we were doing, I was completely confused. I thought we were putting all the lettuce in one huge hotel pan and then dishing it up when someone ordered it so I couldn't figure out how he wanted me to decorate a huge pan so that it was functional to scoop out at the same time. Rex on the other hand was super confused why I was so confused about decorating a plate. When I finally just had him show me what he wanted me to do, he looked confused but agreed and started decorating a plate. I finally understood what he meant and told him that I thought we were decorating the entire hotel pan and that's why I was confused. It finally made sense to him why I was so confused about the whole project.
Anyway, today the salad had 3 (in the picture it only has 2, but I added 1 more each at the end) ginormous shrimp on it! I think Rex guessed they were 16/20 count which means there are only 16 shrimp per pound. We made 5 pounds of shrimp and only had 63 shrimp. Crazy! It had some fresh corn (blanched), celery, tomato, avocado, a lemon and lime wedge and then some cocktail sauce. They were just going to get the dressing from the salad bar.
After we started peeling and de-veining the shrimp I found out that Rex was allergic to shrimp! That's why I was really glad that I was the one who worked on it instead of him. To show me how to do one he had to put a mask on and some gloves. I made sure to clean up around me as I went so I didn't leave anything shrimp around for him to touch.
I ended up making 20 salads. I took them out to the cafeteria line and got them all set up, put the rest in the walk-in to chill and headed back to my station to sanitize everything. 15 minutes later I walked back up to look for someone and they had sold half of them already! That's really really good for the special. I refilled the tray with the remaining in the fridge and left. I guess today was a slow day and they ended up with only 7 or so plates left. That's really not bad for such a slow day they told me.
After I finished the salad and cleaned up everything I made a shrimp stock with the shells from peeling them. Shrimp stock only has to simmer for 30-45 minutes so it's a quicker process than say Turkey stock. I let that simmer while I started reading chaper 4. When it was finished, I strained it and chilled it in a water bath and then I had to leave. Kacean was called into work a couple hours early and I needed to get out on time.
Mozzarella is on the schedule for Monday. This time it's going to happen. It should be fun.
Monday, October 12, 2009
Day 14 - October 12, 2009
Day 14:
Today I arrived at school and had the assignments of making a cream soup and crab salad. I picked through my book and decided on cheddar broccoli soup because it's one of my favorites.
We changed the recipe a little bit, using a bechamel sauce for the base instead of thickening some stock. I simmered the broccoli stalks, celery, onion and mushrooms in the sauce along with a couple bay leaves. When it was finished, I pureed the entire thing, seasoned it with salt and pepper and chilled it. I also blanched some broccoli florets and tomorrow when we get ready to serve the soup, we will add the shredded cheese and broccoli. The base was really good and I'm excited to try it out tomorrow. As soon as it's finished, I will take a picture and add it to today or tomorrows post.
I also made the crab salad. It's fills one of my requirements for a bound salad (something held together with mayo that's creamy, like a fruit salad or potato salad.)
The crab salad had imitation crab, half a purple onion, celery, cubed cheese, mayo, sour cream, salt, pepper and old bay seasoning. I had my doubts at the beginning, but it ended up tasting WAY better than I thought it would.
That honestly was about it for my day. I think I took my time on my soup to make sure I got it right. I tend to mess up if I don't pay attention. I liked the base of that soup so much, I think that's what I'm going to go home and make for dinner tonight.
Today I arrived at school and had the assignments of making a cream soup and crab salad. I picked through my book and decided on cheddar broccoli soup because it's one of my favorites.
We changed the recipe a little bit, using a bechamel sauce for the base instead of thickening some stock. I simmered the broccoli stalks, celery, onion and mushrooms in the sauce along with a couple bay leaves. When it was finished, I pureed the entire thing, seasoned it with salt and pepper and chilled it. I also blanched some broccoli florets and tomorrow when we get ready to serve the soup, we will add the shredded cheese and broccoli. The base was really good and I'm excited to try it out tomorrow. As soon as it's finished, I will take a picture and add it to today or tomorrows post.
I also made the crab salad. It's fills one of my requirements for a bound salad (something held together with mayo that's creamy, like a fruit salad or potato salad.)
The crab salad had imitation crab, half a purple onion, celery, cubed cheese, mayo, sour cream, salt, pepper and old bay seasoning. I had my doubts at the beginning, but it ended up tasting WAY better than I thought it would.
That honestly was about it for my day. I think I took my time on my soup to make sure I got it right. I tend to mess up if I don't pay attention. I liked the base of that soup so much, I think that's what I'm going to go home and make for dinner tonight.
Friday, September 25, 2009
Day 5 - Friday September 25, 2009
Day 5:
I can't believe the week is over already. It went by so fast, and it was a fun week. I don't think that I could get up every morning at 6 am (I am not a morning person at all) and go to .. say a boring english or math class. My class is definitely fun enough to get me out of bed in the morning.
Today I got to class and was assigned to heat my Eggplant Parmesan for lunch today and to chop more vegetables for a party tonight. Before I got started, Rex came in and decided to have me make a Roasted Red Pepper and Basil Salad for the party as well. I was glad because I hate just standing around doing nothing. I would prefer to have something to do until the minute I leave.
I started my morning by making the salad because it needed to marinate for a few hours. I had to start by roasting 10 pounds of red bell peppers. Rex assigned a couple of the high school girls to help me so it would go a little faster. We roasted, peeled, cleaned and sliced the peppers up. I mixed the dressing and had a small bowl of the peppers set aside to taste test it with the basil chiffonade in it. It was so good!
Basque-Style Pepper Salad
Ingredients:
10 Bell peppers (Use mostly red, if you want some color add just a couple of either green or yellow or one of each)
2 cups Extra virgin olive oil
1/2 cup White wine vinegar
Salt and Pepper to taste
Handful of fresh basil, cut into a chiffonade
1. Roast and peel the peppers.
2. Cut the pepper into strips about 1/2 inch wide and you can either leave them the length of the pepper or cut them in half lengthwise so they are easier to fit in your mouth.
3. Combine the oil, vinegar salt and pepper to make a dressing. Pour over the peppers in a bowl and marinate for at least 2-3 hours.
4. Just before serving, finely shred most of the basil leaves and mix with the peppers, reserving a few leaves for garnish.
5. If you want, serve with bread to dip in the dressing.
After I finished the salad and set it in the walk in to marinate, I heated up my Eggplant Parmesan for lunch. Because I was the one who made it, I got to have a piece to taste and it turned out really good! I love eggplant parmesan and it really was easy to make and I'm sure I'll be making it at home.
After I finished those two tasks, all I had left to do today was to cut 25 ounces (each) of broccoli, cauliflower and carrots for the party tonight. It was fast work and I was done by probably 11:30. Kacean came by because Mart got home from work early and she just visited with me and Rex. He had her as a student when she was in High School and he wanted to visit with her again and talk to her about going to pastry school. He also asked her to come by sometime and do a demo on something she learned from Pastry School. (She just recently graduated from the Western Culinary Institute in Portland). She looked interested and will probably come do a demo on chocolate work because that is her favorite.
I left about a half hour early today because I had nothing left to do and I stayed 45 minutes late yesterday working on my Tourne potatoes.
All in all it was a good week and I did learn a few new things.
I can't believe the week is over already. It went by so fast, and it was a fun week. I don't think that I could get up every morning at 6 am (I am not a morning person at all) and go to .. say a boring english or math class. My class is definitely fun enough to get me out of bed in the morning.
Today I got to class and was assigned to heat my Eggplant Parmesan for lunch today and to chop more vegetables for a party tonight. Before I got started, Rex came in and decided to have me make a Roasted Red Pepper and Basil Salad for the party as well. I was glad because I hate just standing around doing nothing. I would prefer to have something to do until the minute I leave.
I started my morning by making the salad because it needed to marinate for a few hours. I had to start by roasting 10 pounds of red bell peppers. Rex assigned a couple of the high school girls to help me so it would go a little faster. We roasted, peeled, cleaned and sliced the peppers up. I mixed the dressing and had a small bowl of the peppers set aside to taste test it with the basil chiffonade in it. It was so good!
Basque-Style Pepper Salad
Ingredients:
10 Bell peppers (Use mostly red, if you want some color add just a couple of either green or yellow or one of each)
2 cups Extra virgin olive oil
1/2 cup White wine vinegar
Salt and Pepper to taste
Handful of fresh basil, cut into a chiffonade
1. Roast and peel the peppers.
2. Cut the pepper into strips about 1/2 inch wide and you can either leave them the length of the pepper or cut them in half lengthwise so they are easier to fit in your mouth.
3. Combine the oil, vinegar salt and pepper to make a dressing. Pour over the peppers in a bowl and marinate for at least 2-3 hours.
4. Just before serving, finely shred most of the basil leaves and mix with the peppers, reserving a few leaves for garnish.
5. If you want, serve with bread to dip in the dressing.
After I finished the salad and set it in the walk in to marinate, I heated up my Eggplant Parmesan for lunch. Because I was the one who made it, I got to have a piece to taste and it turned out really good! I love eggplant parmesan and it really was easy to make and I'm sure I'll be making it at home.
After I finished those two tasks, all I had left to do today was to cut 25 ounces (each) of broccoli, cauliflower and carrots for the party tonight. It was fast work and I was done by probably 11:30. Kacean came by because Mart got home from work early and she just visited with me and Rex. He had her as a student when she was in High School and he wanted to visit with her again and talk to her about going to pastry school. He also asked her to come by sometime and do a demo on something she learned from Pastry School. (She just recently graduated from the Western Culinary Institute in Portland). She looked interested and will probably come do a demo on chocolate work because that is her favorite.
I left about a half hour early today because I had nothing left to do and I stayed 45 minutes late yesterday working on my Tourne potatoes.
All in all it was a good week and I did learn a few new things.
Day 2 - Tuesday September 22, 2009
Day 2:
I got to school and briefly read over my chapter 1 and 2 notes to remind myself of everything I had read the day before and decided to get my chapter 1 and 2 tests out of the way. Everybody told me the chapter 1 history test was way hard, and nobody passed it their first try. They were right, it was very particular and I ended up taking it twice, passing with 92% the second time. The chapter 2 sanitation and safety test I passed my first try at 92% and was very glad to get those out of the way.
(Side note: We are required to pass every chapter test at 90% or higher. If we don't do it the first time, we retake it with books and/or notes or just reread the chapter again until we get 90%. It's very nice.)
As soon as I was finished with my tests, Rex put me to work in the kitchen. I started the day out by flipping my banana sheet cake and putting a crumb layer of frosting on it (a thin layer of frosting then putting it back in the freezer to chill again. This keeps it from having crumbs in the frosting when we frost it a second time. A while later, I pulled it out and added a second layer of cream cheese frosting, smoothed it out, marked and cut the cake into larger pieces probably 2"x3" for a lunch meeting we were serving that afternoon. After I was finished with the cake, I was put to work cutting up assorted vegetables to practice using a knife and trying different ones out for vegetable boxes to sell in the cafeteria. They just had 14 ounces of basic vegetables. Some carrot sticks, broccoli and cauliflower florets, cucumber slices, pepper slices and some cherry tomatoes. I finished them off by adding a small cup of ranch and put them out on the line.
When I finished chopping up vegetables I was put to work to help Amy with her Fiesta Corn Salad for lunch that afternoon as well. It was delicious! I didn't have my camera that day, but that salad was definitely blog worthy!
Fiesta Corn Salad
Ingredients:
Corn on the cob (maybe 5 or 6)
1-2 Roasted red bell peppers
1 red onion, diced
Cilantro leaves
1-2 tomatoes, sliced into wedges
1-2 avocados sliced
Salt and pepper to taste
The juice of 1-3 limes (it just all depends on how big you are making your salad)
Toasted cumin seeds (Just put whole cumin seeds in a hot pan and toss for a minute or two until they smell cooked and nutty!)
Blanch the corn (drop into boiling water for just a minute or two) and pull out and put into cold water to stop the cooking process. Cut the corn from the cob and put in a bowl. Add diced red onion, diced roasted red peppers and a handful of torn cilantro leaves. Coat with lime juice and season with salt, pepper and toasted cumin seeds. Put on top of a bed of fresh romaine lettuce and top with a lime wedge, a couple of tomato wedges and a few avocado slices. The lime juice should have enough flavor to not need any dressing, but if you want it, you can add ranch and it would be delicious that way as well.
After we finished our salads and plated them up it was time to serve our lunch guests. I have never been a waitress before so it was a little odd, but it was fine. We served them hot rolls that Adrienne had made that morning with our Fiesta corn salad. For lunch they had cheddar broccoli soup (freshly made that day as well) and for desert we plated and served my banana sheet cake with cream cheese frosting.
We had 4 people who didn't show up making it so we had some leftovers. Megan, Amy and I (the ones who made and served it all) got to eat the leftovers for our lunch. It was very tasty!
I got to school and briefly read over my chapter 1 and 2 notes to remind myself of everything I had read the day before and decided to get my chapter 1 and 2 tests out of the way. Everybody told me the chapter 1 history test was way hard, and nobody passed it their first try. They were right, it was very particular and I ended up taking it twice, passing with 92% the second time. The chapter 2 sanitation and safety test I passed my first try at 92% and was very glad to get those out of the way.
(Side note: We are required to pass every chapter test at 90% or higher. If we don't do it the first time, we retake it with books and/or notes or just reread the chapter again until we get 90%. It's very nice.)
As soon as I was finished with my tests, Rex put me to work in the kitchen. I started the day out by flipping my banana sheet cake and putting a crumb layer of frosting on it (a thin layer of frosting then putting it back in the freezer to chill again. This keeps it from having crumbs in the frosting when we frost it a second time. A while later, I pulled it out and added a second layer of cream cheese frosting, smoothed it out, marked and cut the cake into larger pieces probably 2"x3" for a lunch meeting we were serving that afternoon. After I was finished with the cake, I was put to work cutting up assorted vegetables to practice using a knife and trying different ones out for vegetable boxes to sell in the cafeteria. They just had 14 ounces of basic vegetables. Some carrot sticks, broccoli and cauliflower florets, cucumber slices, pepper slices and some cherry tomatoes. I finished them off by adding a small cup of ranch and put them out on the line.
When I finished chopping up vegetables I was put to work to help Amy with her Fiesta Corn Salad for lunch that afternoon as well. It was delicious! I didn't have my camera that day, but that salad was definitely blog worthy!
Fiesta Corn Salad
Ingredients:
Corn on the cob (maybe 5 or 6)
1-2 Roasted red bell peppers
1 red onion, diced
Cilantro leaves
1-2 tomatoes, sliced into wedges
1-2 avocados sliced
Salt and pepper to taste
The juice of 1-3 limes (it just all depends on how big you are making your salad)
Toasted cumin seeds (Just put whole cumin seeds in a hot pan and toss for a minute or two until they smell cooked and nutty!)
Blanch the corn (drop into boiling water for just a minute or two) and pull out and put into cold water to stop the cooking process. Cut the corn from the cob and put in a bowl. Add diced red onion, diced roasted red peppers and a handful of torn cilantro leaves. Coat with lime juice and season with salt, pepper and toasted cumin seeds. Put on top of a bed of fresh romaine lettuce and top with a lime wedge, a couple of tomato wedges and a few avocado slices. The lime juice should have enough flavor to not need any dressing, but if you want it, you can add ranch and it would be delicious that way as well.
After we finished our salads and plated them up it was time to serve our lunch guests. I have never been a waitress before so it was a little odd, but it was fine. We served them hot rolls that Adrienne had made that morning with our Fiesta corn salad. For lunch they had cheddar broccoli soup (freshly made that day as well) and for desert we plated and served my banana sheet cake with cream cheese frosting.
We had 4 people who didn't show up making it so we had some leftovers. Megan, Amy and I (the ones who made and served it all) got to eat the leftovers for our lunch. It was very tasty!
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