Following all the holiday-ing…the senses for some sensible and healthy dishes. Seasonal finds and seasonally chic too.
The Menu Shoppe has it covered.
Have your menu covers survived the yuletide crowds. Whether worn and weary and needing revitalized.
Our menu covers are case made. This means the outside lining is turned over binders’ board, and the edges hidden behind inside lining. It also means elegant presentation. Your logo can be showcased in a variety of colors, or embossed either directly on the cover or recessed inside a cutout, picture frame window. Available in a variety of sizes, configurations and luxe hues.
( Also available in single view and six-view )
Perfect to showcase trendy offerings.
Quinoa, Fennel and Pomegranate Salad
- 1/4 cup plus 1 tablespoon olive oil
- 2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4″-thick slices
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sugar
- 1 cup quinoa, rinsed
- 1 lemon
- 1 serrano chile, seeded, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1 teaspoon chopped fresh dill
- 1/4 cup pomegranate arils (from 1/2 small pomegranate)
Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.
Bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.
Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.
Calories (kcal) 347.6, Fat (g) 20.6, Cholesterol (mg) 0, Fiber (g) 7.9
Read More http://www.bonappetit.com/recipes/2012/01/quinoa-fennel-and-pomegranate-salad#ixzz1iLc4BGgG
- 2 cups coarsely chopped peeled sweet potato (about 1 large)
- 1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
- 1 1/2 cups coarsely chopped parsnip (about 2 medium)
- 1 1/2 cups coarsely chopped carrot (about 2 medium)
- 1/4 cup tupelo honey
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 3 shallots, halved
- Cooking spray
Preheat oven to 450 F. Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
Calories: 118, Fat: 3.5g, Cholesterol: 0.0mg,Fiber: 2.3g
Marinated Zucchini Salad
Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. Also a bit of finely grated lemon zest. Remember to use a non-reactive bowl for marinating. Cover bowl and refrigerate 4-8 hours, stirring occasionally. Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
Read more: http://www.food.com/recipe/zucchini-marinata-marinated-zucchini-salad-158292#ixzz1iLaFes3d
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