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Ara Recipe Cardsfinal



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  • 1. Sesame- Ginger Barley Salad Makes 6 (1/2-cup) servings 2 cups cooked barley, chilled Combine vegetable oil, 2/3 cup broccoli florets (3/4 inch), vinegar, gingerroot, sesame oil and blanched and chilled salt. Whisk until well blended. Pour over 1/2 cup diced carrot (1/4 inch), barley mixture. Toss to coat. blanched and chilled Cover. Refrigerate until ready to serve. 1 1/2 Tbsp vegetable oil 1 1/2 Tbsp rice wine vinegar Nutrition information per serving 1 1/2 tsp minced, peeled, gingerroot Calories 70 1 tsp sesame oil Protein 1 gm 1/4 tsp salt Carbohydrate 8 gm Total Fat 5 gm Combine barley, broccoli and carrot. Cholesterol 0 mg Mix gently. Sodium 60 mg Spiced Sweet Potato Salad Makes 6 (1/2-cup) servings 1 recipe Roasted Sweet Potatoes, chilled (recipe at left) Roasted Sweet Potatoes 2 Tbsp olive oil 5 medium sweet potatoes, peeled, 2 Tbsp diced celery (1/4 inch) diced 3/4 inch 2 Tbsp sliced scallions (1/8 inch) 1 3/4 tsp olive oil 2 Tbsp diced red bell pepper (1/8 inch) 1/2 tsp kosher salt 1 Tbsp drained, canned diced green chilies 1/2 tsp ground black pepper 1 Tbsp minced cilantro Preheat oven to 375° F. On sheet pan, 1 1/2 tsp lime juice combine potatoes, oil, salt and pepper. 3/4 tsp Caribbean Jerk seasoning Toss to coat. Spread potatoes in a single 1/4 tsp kosher salt layer. Bake until fork tender, 25-30 minutes. 1/4 tsp grated orange zest 1/4 tsp hot pepper sauce Combine all ingredients. Toss to mix. Cover. Refrigerate until ready to serve. Nutrition information per serving Calories 145 Protein 2 gm Carbohydrate 22 gm Total Fat 6 gm Cholesterol 0 mg Sodium 230 mg
  • 2. Black & Orange Tailgate Chili Serves 10 (1 cup portions) 3 cups dried black beans Wash beans in cold water, remove 7 cups water any that float. In large pot, combine 2 onions, chopped beans, water, onions, garlic, tomatoes 3 cloves garlic, minced (including liquid), green chiles, hot 2 (8 oz) cans stewed tomatoes, sauce and spices. Bring to a boil. including liquid Reduce heat to low simmer. Cover 1/2 cup canned diced green chiles and simmer for 4 hours or until beans 1/2 tsp hot sauce are tender. 1 Tbsp chili powder 1 tsp ground coriander In small saucepan, cover carrots with 2 tsp ground cumin water and boil until tender. Drain and 1/2 tsp cayenne pepper set aside. Once beans are tender, add 1 tsp salt cooked carrots and chopped cilantro. 2 cups carrots, sliced or diced Simmer until carrots are hot. Serve 1/2 cup cilantro, chopped with garnish of sour cream, grated cheese and/or green onions, as desired. Nutrition information per serving EASY METHOD: Combine all Calories 270 ingredients, except cilantro, in a crock Protein 16 gm pot. Cook on high setting for 9 hours. Carbohydrate 50 gm Add cilantro prior to serving. Total Fat 1 gm Cholesterol 0 mg Sodium 232 mg For more copies of the recipes shown here today and for more information, become a fan of our Facebook page Dietitians @ ARAMARK: