Entree

Creamy Chicken Habanero Salad

Makes

16 portions

The inspiration

  • 8 ea. Avocado, Fresh, Halved
  • 1 Cup Chicken, Shredded
  • 1 Cup Black Beans, Drained, Rinsed
  • 1 Cup Quinoa, Tri-Color, cooked
  • 1/2 Cup Cotija Cheese, grated
  • 6 fl. oz. (divided) Creamy Habanero dressing
  • ¼ Cup Cilantro, fresh

the technique

1. In a mixing bowl, combine shredded chicken, black beans, quinoa, cotija, and 2 oz. of habanero dressing and cilantro. Refrigerate until ready to serve.

2. To serve: Cut an avocado in half and remove the pit.

3. In each avocado half, add 1/4 cup. of chicken salad to the center of the avocado.

4. Drizzle with remaining dressing.

CREAMY HABANERO DRESSING

MAKES

16 (3 fl. oz.) portions

THE INSPIRATION

  • 32oz/4 Cups Oikos Greek Yogurt-0% Plain
  • 2/3 Cups Fire-Roasted Corn
  • 1 Cup White Onion, chopped
  • 4 ea. Garlic cloves, pressed
  • 2 ea. Habanero Peppers, stemmed
  • 1.5 Tablespoon Kosher Salt
  • 1/3 Cup Cilantro,Fresh
  • 1.5 Tablespoon Granulated Sugar

THE TECHNIQUE

1. Place all ingredients in a blender, blend until smooth. 2. Hold refrigerated until ready to serve. 3. Serve as a dressing on a salad or a drizzle on a taco.

Grain salad

Portion

48 SERVINGS (4 FL OZ EACH)

The inspiration

  • 8 Cups Tri-Colored Quinoa, Cooked, Cooled
  • 8 Cups Farro, Cooked, Cooled
  • 4 Cups Brown Rice, Cooked, Cooled
  • 4 Cups Cucumber, Small Dice
  • 4 Cups Tomato, Small Dice
  • 4 Cups Dannon Oikos Greek Yogurt
  • 2 ½ Tablespoons Lemon Juice, Fresh
  • ½ Cup Apple Cider Vinegar
  • 8 Each Garlic Cloves, Pressed
  • ½ Cup Parsley, Fresh, Chopped
  • 2 ½ Cups Extra Virgin Olive Oil
  • 2 ½ Tablespoons Salt
  • 1 Tablespoon Pepper

the technique

1. Combine all grains together in a large bowl with diced cucumber and diced tomato. Set aside.

2. In a separate bowl, combine Dannon Oikos Greek yogurt, lemon juice, apple cider vinegar, pressed garlic, and parsley; whisk to combine. Slowly pour-in olive oil, whisking constantly. Season with salt and pepper.

3. Pour dressing over grain salad and fold together to combine.

Make it your own: flavor inspirations

Roasted Balsamic Vegetable, Pesto & Heirloom Tomatoes, Sesame Miso, Moroccan Style Chick Pea, Harvest Grain Salad (Sweet Potato, Cranberries, Apple, Pecans)

View Recipe Nutrition Data

Chicken Salad

Portion

MAKES 34 SERVINGS (4 FL OZ EACH)

The inspiration

  • 14 ¼ Cups Chicken Breast, Cooked, Pulled
  • 2 ⅔ Cups Celery, Small Dice
  • 1 ⅓ Cups Green Onion, Sliced
  • 4 Cups Dannon Oikos Greek Yogurt
  • 2 ½ Tablespoons Brown Sugar, Packed
  • ¾ Cup Lemon Juice, Fresh
  • 2 ½ Tablespoons Salt
  • 1 Tablespoon Pepper

the technique

1. Place pulled chicken, diced celery, and sliced green onion into a medium size bowl; toss to combine.

2. In a separate bowl, combine Dannon Oikos Greek yogurt, brown sugar, lemon juice, salt, and pepper. Whisk until well combined.

3. Pour dressingover chicken mixture and fold to combine until chicken is well coated.

Make it your own: flavor inspirations

Apple & Toasted Almond, Pineapple & Pecan, Cranberry &Pepita, Curry & Red grape, Canjun

View Recipe Nutrition Data

Potato Salad

Portion

MAKES 70 SERVINGS (4 FL OZ EACH)

The inspiration

  • 13 Pounds Russet Potatoes, Peeled, ½” Dice
  • 4 Cups Dannon Oikos Greek Yogurt
  • ⅔ Cup Dijon Mustard
  • ⅔ Cup Green Onion, Chopped
  • 1 ¼ Teaspoons Paprika
  • 2 ½ Teaspoons Salt
  • 1 ¼ Teaspoons Pepper

the technique

1. Add potatoes to a large stock pot and fill with cold water. Bring to a boil and cook until fork-tender. Drain and cool.

2. In large mixing bowl combine Dannon Oikos Greek yogurt, mustard, green onion, salt, pepper, and paprika.Whisk to combine.

3. Fold potatoesinto the sauce. Refrigerate until ready to serve.

Make it your own: flavor inspirations

Loaded Baked Potato, German style, Black Bean Chorizo, Creamy Dill Cucumber, Chimichurri

View Recipe Nutrition Data

Sweet Potato Fries With Chili Yogurt Cilantro Sauce

Makes

2 Cups Sauce for Fries

The inspiration

  • 1 lb. Sweet Potato Fries
  • 1 ½ cups Cilantro, Packed
  • 2 cloves Garlic
  • 3 tbsp. Olive Oil
  • 1 cup Dannon® Oikos® Yogurt – Plain
  • 2 tsp. Sriracha
  • Salt and Pepper to taste

the technique

Fry sweet potato fries. In a food processer or blender combine cilantro, garlic, olive oil, Oikos® Plain Greek Yogurt and sriracha. Blend and season with salt and pepper. Serve fries with Chili Yogurt Sauce.

SMOKED TOMATO MAC AND CHEESE

Makes

300 2-oz. tasting portions

The inspiration

  • 60 cups Cavatappi Pasta, cooked, drained
  • 30 cups Smoked Tomato Sauce Sub-Recipe
  • 10 cups Butter Crackers (Ritz®), Crushed

the technique

Place pasta in a large mixing bowl.

Cover with sauce, mix to combine.

Pour into greased hotel pans and top with crushed butter crackers.

Bake at 350°F for 20-25 minutes or until hot throughout.

Serve 2-oz. portions in 4-oz. tasting cups.

SMOKED TOMATO SAUCE

MAKES

30 cups for 300 tasting portions

THE INSPIRATION

  • ½ cup Olive Oil
  • 3 cups Onions, ¼-Inch Dice
  • 1/3 cup Garlic, Minced
  • 6 cups Tomatoes, ¼-Inch Dice
  • 1 cup Flour, All-Purpose
  • 8 fl. oz. 2% Milk
  • 4 lbs. Pepper Jack Cheese, Shredded
  • 3 lbs. Smoked Cheddar Cheese, Shredded
  • 6 cups Dannon® Oikos® Greek Yogurt 0% – Plain

THE TECHNIQUE

In a heavy-bottomed pan, heat olive oil over medium heat. Sauté the onions in the oil until translucent. Add the garlic and heat until fragrant and beginning to color. Add in tomatoes, and heat until simmering. Sprinkle flour into the mixture, whisking to combine. Cook 1-2 minutes to cook flour until it begins to brown. Slowly pour in milk, constantly whisking to create a thickened sauce. Add in pepper jack and cheddar cheese, whisking to create a cohesive sauce. Remove from heat and whisk in Greek yogurt.

Quinoa Crunch Salad

Makes

300 6-fl.-oz. portions

The inspiration

  • 21 ¼ lbs. Dannon® Oikos® Greek 0% Fat Yogurt – Plain 2 ½ cups Honey
  • 3 ½ lbs. Broccoli, Small Dice
  • 5 ¾ lbs. Jicama, Small Dice
  • 5 lbs. Radishes, Small Dice
  • 4 lbs. Carrots, Small Dice
  • 6 ¾ lbs. Halved Grapes
  • 4 ½ lbs. Finely Crumbled Feta
  • 54 lbs. Cooked Quinoa
  • 1 ¼ lbs. Toasted Walnuts, Chopped
  • 1 ½ qt. Bias-Cut Scallions

the technique

Mix Greek yogurt and honey.

Add vegetables, sliced grapes, feta and quinoa. Fold together to combine.

Garnish each portion with 1 tsp. walnuts and 1 tsp. scallions.

Pan-Roasted Salmon With Tzatziki & Fennel Arugula Salad

Makes

6 6-oz. portions

TZATZIKI

THE INSPIRATION

  • ¼cup Rice Vinegar
  • 1/8 cup Honey
  • 10 grams Fresh Mint Leaves
  • 2oz. Slivered Red Onion, Julienne
  • ¼ oz. Finely Chopped Garlic
  • 6 oz. Diced Cucumber
  • 1 ½ cups Oikos®Triple Zero® Greek Yogurt – Vanilla
  • Salt and Fresh Milled Black Pepper

THE TECHNIQUE

Combine vinegar and honey in a small sauce pot. Bring the liquid to boil while stirring for 1 minute. Remove from heat and add the mint leaves. Allow the mint leaves to steep while the liquid cools for 5 minutes. Combine onions, salt and garlic. Strain the liquid while pouring over the onions and discard the wilted leaves. Allow liquid to pickle the onions for 20 minutes minimum (the longer the better). Combine the cucumber, dill and yogurt with the onion mixture. Re-season with salt and freshly milled black pepper to taste and refrigerate for service.

PAN-ROASTED SALMON WITH TZATZIKI & FENNEL ARUGULA SALAD

THE INSPIRATION

  • 6oz. Shaved Fresh Fennel Bulb
  • Kosher Salt to Taste
  • 2oz. Sweet Red Pepper, 2-Inch Julienne
  • 1 tbsp. Chopped Fresh Parsley
  • ½ tbsp. Minced Fresh Chives
  • ½ Lemon, Juiced
  • Zest of 1 Lemon
  • 2 oz. Extra Virgin Olive Oil
  • 1 oz. Fresh Arugula
  • 2 tsp. Fennel Fronds
  • Freshly Milled Black Pepper to taste
  • 6 6-oz. Salmon Fillets
  • Oil for Sautéing
  • Kosher Salt and Freshly Milled Black Pepper to Taste

THE TECHNIQUE

In a large sauté pan over high heat, add the olive oil. When it begins to smoke, add the salmon, skin-side down. Reduce heat to medium-high and cook 2-3 minutes. Turn fillets and cook for an additional 2-3 minutes until desired temperature is reached. Reserve hot for service. Combine all listed ingredients for Fennel Salad. Place 2oz. of salad on a dinner plate. Arrange a salmon fillet over the top of the salad. Spoon 2 oz. of the tzatziki mixture and garnish the top with a fennel frond over each salmon fillet and serve immediately.

Pan-Roasted Salmon With Dijon Herb Yogurt

Makes

36 8-oz. portions

The inspiration

  • 8 oz. Red Onion, 2-Inch Julienne
  • 8 oz. Rice Vinegar
  • 4 oz. Honey
  • ¾ oz. McCormick® Montreal Steak® Seasoning
  • 48 oz. Dannon Pro Plain Yogurt
  • 2 oz. Roasted Garlic
  • 2 oz. Dijon Mustard
  • 2 tbsp. Mustard Seeds
  • 36 4-oz. Salmon Fillets
  • Olive Oil for Sautéing
  • Kosher Salt to Taste

the technique

In a large bowl combine onions, rice vinegar, Montreal Spice and honey and combine well. Allow onions to “pickle” in the bowl at room temperature for 1 hour minimum, stirring occasionally. Note: The pickled onions actually improve over time, up to 4 hours.

Once the onions are ready, combine the remaining ingredients in a mixer with the paddle attachment. Start on slow speed until all ingredients are incorporated well. Remove the bowl from the mixer and fold the pickled onion mixture in by hand using a rubber spatula. Reserve chilled for service. Sear seasoned salmon fillet.

FENNEL ARUGULA SALAD

THE INSPIRATION

  • 3 lbs. Shaved Fresh Fennel Bulb
  • 1 oz. Kosher Salt to taste
  • 10 oz. Sweet Red Pepper, 2-Inch Julienne
  • ½ cup Chopped Fresh Parsley
  • ½ cup Minced Fresh Chives
  • 3 Lemons, Juiced
  • Zest of 3 Lemons
  • 8 oz. Extra Virgin Olive Oil
  • 6 oz. Fresh Arugula
  • ½ cup Fennel Fronds

THE TECHNIQUE

In a large sauté pan over high heat, add the olive oil. When it begins to smoke, add the salmon, skin-side down. Reduce heat to medium-high and cook 2-3 minutes. Turn fillets and cook for an additional 2-3 minutes until desired temperature is reached. Reserve hot for service. Combine all listed ingredients for Fennel Salad. Place 2oz. of salad on a dinner plate. Arrange a salmon fillet over the top of the salad. Spoon 2 oz. of the yogurt mixture and garnish the top with a fennel frond over each salmon fillet and serve immediately.

Lemon Thyme Seabass

Makes

1 portion

The inspiration

  • ¼ cup Arugula
  • ¼ cup Couscous, Prepared
  • ¼ cup Green Apple, Matchstick
  • 3 tbsp. Red Bell Pepper, Diced
  • 6 oz. Sea Bass Fillet, Pan Seared
  • ¼ cup Creamy Lemon Thyme Sauce – See Sub-Recipe
  • As needed Thyme, Fresh for Garnish

the technique

In a mixing bowl, combine arugula, couscous, green apples and red bell pepper. Put 1 cup of salad on each plate.

Top salad mixture with seared sea bass and drizzle with Creamy Lemon Thyme Sauce and garnish with fresh thyme.

View Recipe Nutrition Data

LEMON THYME DRESSING

MAKES

4 cups

THE INSPIRATION

  • 32 oz./4 cups Dannon® Oikos® Greek Yogurt 0% Fat – Plain
  • ¼ cup Thyme Leaves, Fresh, Chopped
  • ½ cup Lemon Juice, Fresh
  • 2 tsp. Paprika
  • 1 tbsp. Kosher Salt
  • 2 tsp. Black Pepper, Ground
  • 3 tbsp. Lemon Zest

THE TECHNIQUE

In a mixing bowl, whisk all ingredients to combine. Hold refrigerated until service.
Page 1 of 3123