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.
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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.
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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.
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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.
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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.
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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.
