What's In Season
This is the place for up to the minute news and information about Catered Class as well as some seasonal recipes and ideas for you to enjoy.
The Traveling Chef
Chef Megan has scheduled her trips for 2008. Look forward to your service being influenced and enhanced by her European travels and Personal Chefs Network Symposium this year! Please mark your calendars for the following dates when Catered Class will be out and about:
July 24th - August 14th, 2008
October 14th - October 20th, 2008
Recipes
Arugula, White Bean and Roasted Red Pepper Salad
Serves 4, from Cooking Light
| For the Salad | For the Dressing |
| 3 cups Arugula | 1 ½ Tbsp Balsamic Vinegar |
| ½ cup Roasted Red Peppers, chopped | 1 tsp Honey |
| 1/3 cup Red Onions, sliced on the axis | ¼ tsp Salt |
| 1 (16 oz) can Navy Beans, rinsed and drained | ¼ tsp Pepper |
| 1 clove Garlic, pressed | |
| 1 Tbsp Olive Oil |
To prepare salad, combine first 4 ingredients in a large bowl. For the dressing, combine all ingredients except oil; slowly whisk in the oil. Drizzle over salad, toss to coat and serve. To make ahead, combine everything except the arugula. Place dressed ingredients in container and top with undressed greens; toss when about to serve and enjoy.
Nutrition Summary by Serving – 174.2 Calories (35.8 Calories from Fat – 20.55% of total); 4.0 g Fats;
9.1 g Protein; 26.7 g Carbohydrates; o.o mg Cholesterol; 6.2 g Fiber; 500 mg Sodium
Fruity Couscous Salad
Serves 6, courtesy of Meghan Sayer
| 1 ½ cups Couscous (Moroccan or Israeli) | 2 scallions, chopped |
| 1 red or yellow bell pepper, chopped | ¼ cup slivered almonds, toasted |
| ¼ cup dried apricots, chopped | ½ cup (or more) bottled light poppy seed dressing |
| ¼ cup dried cranberries | ½ tsp grated lime peel |
| 2 Tbsp fresh cilantro, chopped | dash hot pepper sauce, to taste |
Cook Couscous according to package directions and allow to cool. In medium bowl, combine couscous, peppers, dried fruit, cilantro, scallions and almonds. In small bowl, combine dressing, lime peel and hot sauce. Moisten the salad with the dressing, cover and chill 1 to 4 hours. Add more dressing if necessary. Serve on its own or over fresh salad greens.