For a class project my classmate and I have to put on a luncheon. Our luncheon theme is Edible Garden. It is a vegetarian menu. We had requirements for this project. We could only spent $75, feed 12 people, less than 700 calories/person, less than 30% fat calories/person, less than 150 milligrams of cholesterol/person, less than 800 milligrams/person and be able to be prepared in less than two hours. We were able to do ours for 669 calories/person and well below in sodium and cholesterol. As well as coming in $20 under budget. This is a very fun experience. We just started working on our next luncheon and I will add that when the time comes. We complete every step from theme, music, table setting, center piece, quantifying recipes, plate design, menu analysis, ordering and much more. This is a great process and teaches us many skills. I hope that you will enjoy the menu and try to make these recipes yourself.
Menu
Mango Virgin Mojito
Baby Spinach Salad with
Lemon Garlic Dressing
Baked Zucchini Cakes
Corn, Black Bean & Tomato Salsa
Tomato Tortilla Chips
Vanilla Cupcake with Fruit Glaze
Mango Virgin Mojito-68 calories
Yield: 48 fl. oz. - 6 portions Portion: 8 oz glass
Ingredients
3 cups mango juice
3 cups seltzer water
3 limes cut into 4 wedges
3 limes juiced
12 mint leaves
Directions
1. Combine mango juice and seltzer in a pitcher.
2. When serving add one lime wedge and
two mint leaves to each glass.
Baby Spinach Salad-15 calories
Yield: 6 servings Portion: 1 Cup
Ingredients
6 cups baby spinach, washed and de-stemmed
¼ cup pine nuts
Directions
1. Wash baby spinach.
2. Plate and top with pine nuts.
3. Top with 2 tsp Lemon Garlic Dressing.
Lemon Garlic Dressing-84 calories
Yield: 6 servings Portion: 2 tsp
Ingredients
¼ cup Olive Oil
2 tbsp Lemon Juice
¾ tsp Lemon Zest
1.5 Cloves Garlic
¾ tsp Dry Mustard
Directions
1. Mince garlic, zest lemon, squeeze the lemon into a measuring spoon
be careful of seeds.
2. In a bowl combine all ingredients, whisk.
3. Serve on Baby Spinach Salad.
Corn, Black Bean & Tomato Salsa-132 calories
Yield: 6 servings Portion: ½ cup
Ingredients
1.5 cup frozen corn
2 cups of water with 1 cup of ice.
1.5 Cans– Canned black bean, drained and rinsed
1.5 red bell pepper, diced
30 cherry tomatoes, halved
3 tbsp chopped fresh cilantro
3 tbsp balsamic vinegar
1 tbsp olive oil
6 Leafs of Boston bib lettuce
Directions
1. On the stove top in a sauce pan add corn and 1/2 cup of water, using medium heat
2. Cook the corn for 5-6 minutes. Pour corn into a strainer and submerse in an ice water
bath to stop cooking process. (1.5 cups water 1 cup ice).
3. Rinse black beans. Halve tomatoes, dice peppers and chop cilantro.
4. Combine all ingredients in a medium bowl.
5. Chill for 1 hour Serve.
Tomato Tortilla Chips-110 calories
Yield: 6 servings Portion: 4 chips
Ingredients
3 Regular size Tomato flavor flour tortillas.
Pam Spray
Directions
1. Preheat oven to 350F.
2. Cut each tortilla into 8 triangles using a pizza cutter.
3. Put tortilla triangles on a large baking sheet. Don't overlap the chips.
4. Spray the triangles lightly with cooking spray. Turn over triangles and spray again.
5. Bake in the oven for about 3-4 minutes. Turn chips over and bake for another five minutes,
or until chips are golden brown and crisp.
6. Remove from oven, place chips on a cooling rack.
Baked Zucchini Cake- 60 calories
Yield: 12 servings Portion: 2 oz. cake
Ingredients
3 cups unpeeled zucchini, coarsely grated
1 cup bread crumbs
1/2 cup freshly grated Parmesan cheese
1 egg
4 green onions, thinly sliced
1/4 cup red bell pepper, finely chopped
1/4 tsp paprika
1/4 tsp Garlic powder
1/8 tsp Black pepper
1/8 tsp Onion powder
1/8 tsp Cayenne pepper
1/8 tsp Dried leaf oregano
1/8 tsp Dried thyme
1 tsp Dijon mustard
1 tbsp Mayonnaise
1/8 tsp Red pepper flakes
1. Preheat oven to 400 degrees and spray two full sized baking sheets with Pam spray.
2. Wash zucchini, grate zucchini on the large holes of a box grater.
3. Squeeze water from grated zucchini in a strainer. Zucchini should be fairly dry.
4. Place zucchini and remaining ingredients in a bowl; mix well.
5. Form into 12 patties (approximate 1-inch diameter), and place on prepared baking sheets.
6. Bake for 5 minutes. Then turn each cake over and bake for another 4 minutes.
Cakes should have a slight brown color to them.
7. Remove from oven, serve immediately.
Vanilla Cupcakes with Fruit Glaze-260 calories
Yield: 24 servings Portion: 1 cupcake
Ingredients
3 cups all-purpose flour
1 tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 (15.5 ounce) can Cannellini Beans
1/4 cup butter
2 cup Granulated Sugar
6 egg whites
1 cup buttermilk
1 tbsp pure vanilla extract
24 cupcake liners (tin)
Fruit Glaze
3 cups of Confectioners’ Sugar
9 ounces of frozen strawberries
Directions
1. Preheat oven to 350F. Place 24 cupcake liners in a cupcake tin.
2. In a large bowl, whisk together dry ingredients.
3. Using a mixer, blend beans and butter, add eggs to mixture.
4. Mix bean mixture into dry mix, add buttermilk and vanilla.
5. Divide batter among muffin cups, filling them ¾ full.
6. Bake about 17 minutes, rotate pan halfway through. To check for doneness stick a toothpick into the center of a cupcake and it should come out clean.
Fruit Glaze
1. Using a blender blend frozen strawberries into a puree.
2. In a bowl, whisk together confectioners’ sugar and fruit puree.
3. Dip each cooled cupcake into the glaze letting excess drip off.
4. Set on rack to dry, approximately 15 minutes before serving.
I will post pictures after our luncheon has been completed.
I will post pictures after our luncheon has been completed.
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