Recipes

Spiced Chia Mango Smoothie

Makes

2 8-oz. smoothies

The inspiration

  • 20 oz. Dannon® Pro Yogurt – Plain
  • 4 oz. Fresh Ripe Pineapple Chunks
  • 12 oz. Fresh Ripe Mango Chunks (Approximately 2 Mangoes)
  • 2 oz. Chai Tea Concentrate
  • 3 oz. Honey
  • 1 Juice of Lime
  • 8 oz. Ice Cubes

the technique

Combine all ingredients in a blender and process until smooth.

Serve immediately in a chilled glass.

Spiced Chia Mango Smoothie | Dannon FoodService

Snickerdoodle Greek Yogurt Protein Cookies

Makes

12 cookies

The inspiration

  • Dough:
    • ¼ cup Unsalted Butter, Softened
    • ½ cup Sugar
    • 1/3 cup Dark Brown Sugar, Packed
    • 1/3 cup Dannon® Oikos® Greek Yogurt – Vanilla
    • 1 Large Egg
    • 1 tsp. Vanilla
    • 1 ½ cups Cake Flour
    • ½ tsp. Baking Soda
    • ¼ tsp. Cream of Tartar
    • 1 tsp. Cinnamon
    • ¼ tsp. Salt
  • Dusting:
    • ¼ cup Sugar
    • 1 tbsp. Cinnamon

the technique

Heat oven to 350ºF. Beat together butter, sugar and dark brown sugar until creamed.

Add Dannon® Oikos® Vanilla Greek Yogurt, egg and vanilla and beat to combine well.

In a separate bowl combine cake flour, baking soda, cream of tartar, cinnamon and salt. Combine flour and yogurt mixture, careful not to over mix.

Scoop 12 cookies on silpat-lined sheetpans, about 2 inches apart. The batter will be loose and the cookies will spread during baking.

Combine Dusting ingredients and sprinkle heavily over each cookie before baking. Bake for 14-16 minutes and then let cool completely.

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.

Pineapple Raita Dip

Makes

32 portions

The inspiration

  • 2 cups Toasted Coconut
  • 4 cups Dannon® Oikos® Greek Yogurt 0% – Plain
  • 2 cups Pineapple, Crushed, Drained
  • 2 cups Honey

the technique

In a small mixing bowl, combine coconut, yogurt, pineapple and honey. Stir to combine.

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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.

Oikos Triple Zero Spiced Chia Mango Smoothie

Makes

6 smoothies, 8-oz. portions

THE INSPIRATION

  • 20 oz. Oikos® Triple Zero® Plain Yogurt
  • 18 oz. Fresh Ripe Mango Chunks (Approximately 3 Mangoes)
  • 2 oz. Chai Tea Concentrate
  • 3 oz. Honey
  • 1 ½ Juice of Lime
  • 8 oz. Ice Cubes

THE TECHNIQUE

Combine all ingredients in a blender and process until smooth. Serve immediately in a chilled glass.

Minty Shamrock Smoothie

The inspiration

  • 1 qt. of Dannon® Oikos® Greek Yogurt – Vanilla
  • 2 Bananas
  • 8 oz. of Ice (about 8 cubes)
  • ¾ cup Honey Rum Syrup
  • ¼ cup Fresh Lemon Juice
  • ¼ cup Fresh Lemon Juice
  • 1 cup Fresh Mint Leaves

the technique

Combine all ingredients except for mint leaves in a blender cup. Blend until smooth (about 20 seconds). Add listed mint leaves and pulse until mint is chopped and well dispersed. Serve immediately garnished with a mint sprig and lime wedge.

MINTY SHAMROCK SMOOTHIE SYRUP

MAKES

4 14-oz. portions

THE INSPIRATION

  • 4 qt. Honey
  • 4 cups Water
  • 8 oz. McCormick® Rum Extract
  • 12 oz. Fresh Mint with Stems
  • 2 qt. Pear Juice

THE TECHNIQUE

Combine honey and water in a saucepan. Heat until just starting to boil over medium heat. Remove from the heat and drop mint in and allow to wilt. Allow mixture to cool till room temperature. Strain to remove wilted mint into a container, squeezing all liquid from the mint. Add rum extract and pear juice mix. Reserve chilled for service.

Mango Con Coco Smoothie

Makes

4 14-oz. smoothies

The inspiration

  • 32 oz./4 cups Dannon® Oikos® Greek Yogurt – Vanilla
  • 2 tbsp. Honey
  • 4 cups Mango, Diced, Fresh or Frozen
  • 2 tbsp. Toasted Coconut
  • ¼ cup Cranberries, Dried
  • 2 tbsp. Chili-Spiced Slivered Almonds

the technique

In a blender combine all ingredients and pulse until smooth.

Smoothie will hold chilled for up to 4 hours.

View Recipe Nutrition Data

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