Recipes « Church Brothers

Recipes

Tuscan Greens Salad

Ingredients:

4-6 cups Italian Greens
Juice of 1 lemon
3-4 tablespoons extra virgin olive oil
2 cloves garlic, mashed
Salt & pepper, to taste
Hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan)
½ cup freshly made bread crumbs from lightly toasted bread

Directions:

Whisk together lemon juice, olive oil, garlic, salt, and pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again.

Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Broccoli Florets
Broccoli Salad
4 c. uncooked broccoli florets
½ c. raw sunflower seeds
8 slices cooked bacon cut into small pieces
1 c. golden raisins
½ c. chopped red onion
1 c. red flame grapes

Mix all ingredients with
1 cup mayonnaise
4 T. sugar
4 T. rice or wine vinegar

Chill overnight.

Broccoli Florets
Broccoli Casserole
2 c. broccoli florets-precooked al dente
1 can water chestnuts
1 lg. onion chopped
1 can cream of mushroom soup
1 c. mayonnaise
1 c. cheddar cheese

Combine all ingredients and cover with crushed Ritz crackers.
Bake in a 9×13 pan at 350 degrees for 20-30 minutes.

Romaine & Iceberg Lettuce
Greek Salad
4 c. torn romaine and iceberg lettuce
½ cucumber thinly sliced
½ small chopped red onion
1 c. cherry tomatoes
2 oz. crumbled Feta cheese
½ c. black olives
½ c. croutons
1 small jar marinated artichoke hearts

Dressing:
1/3 c. olive oil
¼ c. red wine vinegar
¼ c. lemon juice
1 T. sugar
1 ½ t. salt
½ t. pepper
2 large cloves garlic, pressed

Combine all ingredients and shake well. Chill overnight if possible.
Note: Sweet N Low can be used in lieu of sugar.

Red & Green Cabbage
Cabbage Salad
2 c. Red Cabbage-finely chopped
5 c. Green Cabbage-finely chopped
2 large red bell peppers-diced
2 carrots-diced
8 green onions-chopped
½ c. fresh cilantro-chopped

Dressing:
6 T. rice vinegar
6 T. Olive oil
5 T. creamy peanut butter
3 T. Soy Sauce
3 T. Brown sugar
2 T. Minced fresh ginger
3-4 cloves fresh garlic-pressed

Mix all vegetables together and toss with dressing. Let sit 2-4 hours then serve.

Green Onions
Holiday Butter Salad
2 heads butter leaf lettuce
2 pears, cored cut into bite size pieces
½ c. dried cranberries
1 c. Stilton or Gorgonzola cheese, crumbled
½ c. carmelized walnuts, pecans or almonds
1 bunch green onions chopped

Dressing:
½ c. extra virgin olive oil
2 T. basalmic vinegar
3 T. brown sugar
1 ½ T. Dijon mustard
2 cloves pressed garlic

Whisk dressing until smooth and pour over salad, toss and serve

Napa & Green Cabbage, Green Onions
Oriental Cabbage Salad
1 head cabbage shredded or chopped
1 head napa cabbage shredded or chopped
1 bunch green onions
2 packages Top Ramen, raw broken into small pieces
Toasted slivered almonds
Toasted sesame seeds

Dressing:
1 c. oil
1/3 c. rice vinegar
1/3 c. sugar
2 packets of Top Ramen seasoning

Toss altogether just before serving!

Spring Mix
Spring Mix with Pears and Gorgonzola
One 2 pound bag of Spring Mix
2 Bosc pears sliced
1 cup cashews
1 cup fresh pomegranate seeds
½ cup dried cranberries
1 cup gorgonzola cheese

Dressing:
¼ cup honey
1/2 cup olive oil
1/3 cup Raspberry Vinegar
3 T. Orange Juice
Salt and pepper to taste

Whisk dressing in bowl and add vegetables on top. Chill for an hour or so then toss right before serving. Enjoy!

Wasabi Arugula
Carved Steak and Wasabi Arugula Salad with Maytag Blue Cheese and Red Wine Vinaigrette

Serves 4
1-1 ½lbs. 1” thick cut New York Steak (Filet Mignon, Top Sirloin)
8 cups/12oz. Wasabi Arugula
2 bunches Watercress, rough chop
1 cup Grape Tomatoes
1 Cucumber, peeled, seeded, diced
½ medium Red Onion, sliced thin
½ cup Maytag Blue Cheese, crumbled
4 slices crisp Smoked Bacon, chopped
½ cup Red Wine Vinaigrette, recipe to follow
Salt and fresh cracked Black Pepper

Method: Season Steak with Salt and Pepper and grill over medium-high coals to medium-rare and let rest for 5 minutes. Meanwhile toss Wasabi Arugula, Watercress, Tomatoes, Cucumber and Red Onion with Red Wine Vinaigrette and divide among four plates. Carve Steak into 1/4″ slices and arrange over salads. Top with Smoked Bacon and Blue Cheese.

For the Vinaigrette:
1/3 cup Red Wine Vinegar
1 cup Olive Oil
1 small Shallot, minced
1 teaspoon Dijon Mustard
Salt and Fresh Cracked Black Pepper

Method: In a bowl whisk together Red Wine Vinegar, Shallot and Dijon Mustard. While whisking slowly drizzle in Olive Oil. Season with Salt and Pepper. Extra Vinaigrette can be covered and stored in the refrigerator for up to a week.

Wasabi Arugula
Curried Chicken Salad with Wasabi Arugula and Smoked Bacon on Mustard-Toasted Nine Grain
Serves 4
Curried Chicken Salad, recipe to follow
8 slices Nine Grain Bread
12 Slices Smoked Bacon, cooked crisp
¼ cup Mayonnaise
¼ cup Whole Grain Mustard
2 cups Wasabi Arugula
8 Slices Tomato

Method: Mix together the Whole Grain Mustard and Mayonnaise. Spread Mustard-Mayonnaise on four slices of the bread and place on a sheet pan Mustard-Mayonnaise side down. Divide Chicken Salad, Bacon, Wasabi Arugula and Tomatoes over the four slices of bread. Top with remaining slices of bread and spread a layer of the Mustard-Mayonnaise on the top of the bread. Grill sandwiches in a pan over medium heat until bread is toasted, turn and toast other side. Serve immediately.

For the Chicken Salad
2 cups leftover cooked Chicken (grilled, roasted, poached), ½” diced
¼ cup Red Onion, small dice
1 stalk Celery, small dice
½ cup Mayonnaise
½ teaspoon Madras Curry, toasted (optional)
1 teaspoon fresh squeezed Orange Juice
Salt and fresh cracked Black Pepper to taste

Method: Combine all ingredients and mix until well blended, season to taste. Can be made ahead of time covered and refrigerated. Take out of refrigerator 30 minutes prior to use.

Wasabi Arugula
Curried Chicken Salad with Wasabi Arugula and Smoked Bacon on Mustard-Toasted Nine Grain

Serves 4
Curried Chicken Salad, recipe to follow
8 slices Nine Grain Bread
12 Slices Smoked Bacon, cooked crisp
¼ cup Mayonnaise
¼ cup Whole Grain Mustard
2 cups Wasabi Arugula
8 Slices Tomato

Method: Combine all ingredients and mix until well blended, season to taste. Can be made ahead of time covered and refrigerated. Take out of refrigerator 30 minutes prior to use.

Wasabi Arugula
Grilled Chicken Breast with Apples, Gruyere & Wasabi Arugula on Ciabatta

Serves 4
4 Chicken Breast
4 Ciabatta Rolls, split
1 Apple, cored and sliced ¼“
4 slices Gruyere Cheese
2 cups Wasabi Arugula
2 oz. Poppy Seed Dressing
Mayonnaise
Dijon Mustard

Method: Season Chicken with Salt and Pepper and grill. Meanwhile spread a little Mustard and Mayo on the Ciabatta. Toss Wasabi Arugula with Poppy Seed Dressing and divide over the 4 Ciabatta bottoms. Arrange Apple slices over Chicken Breast and melt Gruyere over the top. Place Breasts on Wasabi Arugula and top with remaining Ciabatta.

Wasabi Arugula
Ham, Smoked Gouda, Apple and Wasabi Arugula Wrap with Honey-Mustard Dressing

Serves 4
4 -10” Honey Wheat Tortillas
1 lb. thin sliced Ham
8 slices Smoked Gouda
1 Granny Smith Apple, cored and sliced ¼”
3 cups Wasabi Arugula
2oz. Honey Mustard Dressing

Method: Warm Tortillas slightly in a pan or microwave oven. Toss Wasabi Arugula and Apples with Honey-Mustard Dressing. Layer Ham and Gouda on Tortillas, top with the Wasabi Arugula-Apple salad and roll.

Wasabi Arugula
Flash Seared Ahi Poke and Wasabi Arugula Taco

Serves 4
8 – 4” inch Blue Corn Tortillas
Poke, recipe to follow
2 cups Wasabi Arugula
1 Avocado, diced

Method: Warm Tortillas in a pan or over a flame, place on a plate and divide Wasabi Arugula over Tortillas. Add a little oil in a smoking hot wok and flash sear the Poke rare, divide over Arugula and top with Avocado.

For the Poke:
1½ lbs. Ahi, ½” dice
1 teaspoon Ginger, grated
1 tablespoon Sesame Oil
1 tablespoon Brown Sugar
½ cup Red Onion, small dice
½ cup Tomato, seeded and small dice
1 Serrano Pepper, minced
¼ cup Soy Sauce

Method: Combine all ingredients, cover, refrigerate and let marinate for at least an hour.

Wasabi Arugula
Tuna Burger with Wasabi Arugula tossed with Sesame-Soy Vinaigrette

Serves 4
4 Kaiser Rolls, lightly toasted
2 cups Wasabi Arugula
2oz. Sesame-Soy Dressing
1 cup Caramelized Red Onions
8 slices Tomato
1/2 cup mayonnaise

For the Burger:
2lbs. Albacore or Yellowfin Tuna, chopped rough
1/4 cup Green Onions, minced
1 teaspoon Garlic, minced
Olive Oil to sauté
Salt and Fresh Cracked Black Pepper to taste

Method: Combine Tuna, Green Onions and Garlic and divide into four equal patties, season with Salt and Pepper and sauté with Olive Oil in a medium-high pan until medium-rare. Spread Mayonnaise on buns and top with a burger. Divide Caramelized Onions, Wasabi Arugula dressed with Sesame-Soy Dressing and tomatoes over burgers and top with remaining buns. Serve with sweet potato fries.

Wasabi Arugula
Grilled Shrimp, Sun Dried Tomatoes & Pappardelle tossed with Wasabi Arugula Pesto

Serves 4
1lb. Shrimp, peeled and deveined
1/4 cup Sun Dried Tomatoes, julienne
1 1/4lb. Fresh Pappardelle (or Fettuccine)

For the Pesto:
4 cups packed fresh Wasabi Arugula
2 cloves garlic
1 cup extra virgin olive oil
1/4 cup walnuts
1/2 cup grated Parmesan Salt and Pepper to taste