Okay, guys. I am putting together a permanent menu for the cafe.

It's funny. I made chili the other day and it sold out. No one

wants to make chili in the summer, but they love to eat it any time. I made it in the winter and would often hear people say that they were going to go home and make a big pot of chili. Who would have thought? smileys/smile.gif

 
It is my experience that people in MO do not like cold soups.

I have tried them at the farmer's market and brought them home with me. Even my most adventurous customers will not buy it. There is a little restaurant called the Gothic Tea House that serves a strawberry soup that does well, but I don't see it as a fit for my clientele.

 
That is what I have been doing and it isn't working.

I spend so much time trying to figure out my menu each day. I want to be able to know what I have to do so I can prep accordingly. People like to know what you are serving so they can plan on what they want to eat. This is a learning experience to say the least. Thanks!

 
That is a good idea. People love biscuits and gravy, but I cannot

stand the stuff. I hate that white gravy and I do not want to make it ever again. I personally like savory for breakfast. I can buy good commercially made croissants here and I can use them for sandwiches too. Thanks!

 
About ten days ago, we had 116

so I made a big pot full. It was great and sure hit the spot. Don't know what it is....not that hard to make and you can do most of the work the night before or early in the morning. Then you have it for a few dinners or lunches, and some to freeze for another hot day. LOL!

 
You're right - gotta know your audience. I've had so many great recipes come home

with me because the 'little old lady group' I cooked for wanted chicken with Campbell's mushroom soup and jello.

 
Or Apple, Pear, Dried Cranberry, Gorgonzola, and Walnut Salad with Maple Dressing

Apple, Pear, Dried Cranberry, Gorgonzola, and Walnut Salad with Maple Dressing
My twist on the one in T&T. I love this salad, it always goes over well with crowds and it's very pretty:

APPLE, PEAR, Dried Cranberry -not cherry, AND WALNUT SALAD WITH MAPLE DRESSING

Yield: Makes 6 servings

Amount Measure Ingredient -- Preparation Method

Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons white wine vinegar -- or white balsamic vinegar
1/2 cup olive oil

Salad
1 bag mixed baby greens (about 10 cups lightly -- (5 ounce)
packed)
1 Granny Smith apples -- peeled, cored, and sliced
1 Pear -- peeled, cored, and sliced
1/2 cup dried cranberries (to taste)
1/2 cup walnuts -- toasted (to taste)
crumbled gorgonzola to taste (maybe 1/2 small container?)

For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Re whisk before using.)

For salad:
Toss greens, apples, and dried cranberries, in large bowl to combine. Toss with enough dressing to coat. (You may not need all of the dressing.) Sprinkle with walnuts.

Variation: Use about one cup of fresh pomegranate seeds or dried cherries in place of the cranberries.

Maria's notes: I just put handfuls in of the walnuts, cheese, and cranberries till it look good. smileys/smile.gif

Source Epi: Apple, Dried Cherry, and Walnut Salad with Maple Dressinghttp://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=163638

 
And you could take the base of these and create wrap sandwiches on alternate days.

Like a Chinese Chicken Salad becomes a Chinese Chicken Wrap Sandwich etc.

 
How about pulled pork and everything you can make from it?

I fill a huge roaster full of country or western ribs, each rib lightly rolled in brown sugar and black pepper and jammed together fat side up, do the "fan favorite" 8+hour roast at 225 degrees, drain, then remove the fatty chunks and bones. The remaining meat I chop and/or pull and freeze portions to use in pulled pork BBQ sandwiches, soft carnitas tacos, Chinese spiced pork/veggie filling for stuffed lettuce leaves, pad Thai noodles, pork and veggie fried rice and BBQ chopped salad. I've even used the meat in mac and cheese, baked beans and a pork-au gratin potatoes. Colleen

 
Tuna, shrimp, chicken, ham salads

I'm trying to "fast food" healthier and often seek out a tuna or chicken salad sandwich/sub. I'm never pleased with my choice which ends up being tuna/chicken and mayo without any veggies in the mix. I don't know what others like, but I would think that the daily "meat" salad customized with "their" choice of chopped veggies stirred in, served on a bed of greens and veggies, or tucked into a lettuce leaf/bun/pita/tortilla/2 slices of amazing bread, and overstuffed with more veggies on top, would be a welcome twist on the standard. I'm really liking crunchy cabbage/carrot shreds (cole slaw mix) sprinkled on top. Even egg salad - I like mine with saltines! Maybe "Mediterranean-style" with protein, veggies and feta in an olive oil/vinegar dressing - Greek/black olives and hot peppers on the side. Colleen

 
Healthy sides - mini and lunch portions

I was surprised that a small side of sweet and sour chicken was included with the lunch special at our favorite Chinese restaurant. At BBQ, was surprised again that 1 BBQ rib was considered a side instead of potato salad/cole slaw/baked beans - for my older son who is a picky veggie eater. And I love a lunch sampler variety of protein, soup, salad, and bread portions - your choice of 1,2,3,4 "side-size" for a price. If you have the "food" anyway for your salad/sandwich specials, this "combo-style" may be easy enough to provide. Portion control will help your eater see the cost benefit of their "sides" over full size choice. I frequently forgo the standard lunch to choose an interesting selection of side dishes I love to eat but rarely make - not enough people at home to justify the labor. Two creative veggie-salad choices, mounded side-by-side, and I'm in love. Any pickles, olives, peppers, onion slices, tomatoes, carrots, celery, lettuce/cabbage/spinach, extras on my plate always make me smile smileys/wink.gif Colleen

 
Dessert garnish

A tiny dessert "garnish" - just a small, single, pop-in-my-mouth bite - would be incredible smileys/bigsmile.gif. A small sample to encourage purchase of the full-size version but big enough to send me off (and lure me back) with a smile on my face. Colleen

 
Dessert for breakfast equals proven weight loss! I kid you not!

The August 2013 Better Homes and Gardens quotes a Yale study that found people who ate something sweet at breakfast - "decadent but nutritious," "like 1 or 2 strawberries dipped in dark chocolate" - lost more weight over a 32 week period than the low-cal/low-carbers. Colleen

 
Colleen, I make many of the same things from leftover pulled pork. Here's another recipe you might

like. Very yummy use for leftover/frozen pulled pork.

* Exported for MasterCook 4 by Living Cookbook *

Pork & Potato Hash with Poached Eggs & Avocado

Recipe By : Tasha DeSerio
Serving Size : 4 Preparation Time:
Categories : Eggs Main Dish
Pork Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

1 1/2 lb russet potatoes, peeled and cut into
-- small dice (about 3 3/4 cups)
kosher salt
2 Tbs extra-virgin olive oil; more as needed
1 medium yellow onion, cut into small dice (about 1 1/4 cups)
2 1/4 cups leftover finely shredded Slow-Roasted
-- Pork Shoulder (8 oz)
2 medium cloves garlic, finely chopped
1/2 tsp white wine vinegar or lemon juice
4 large eggs
1 large ripe avocado, sliced
1/4 cup coarsely chopped fresh cilantro
Piment d'Espelette or other medium-hot
-- red chile flakes, to taste (optional)

1. Put the potatoes in a medium saucepan, add water to cover by about 3/4
inch, and add 1 tablespoon salt. Bring to a boil over high heat, reduce the
heat to maintain a simmer, and cook until the potatoes are tender but not
falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and
set aside.

2. Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat.
Add the onion and 1/2 teaspoon salt and cook, stirring occasionally until
soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is
warm, about 3 minutes. Add the garlic and cook, stirring, until the raw
garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to
combine, and continue to cook, stirring, until heated through, 1 to 3
minutes more. Season to taste with salt. If the hash is a little dry, add a
drizzle of olive oil. Keep warm.

3. Fill a medium saucepan with 3 inches of water. Add the vinegar and a
pinch of salt, and bring the water to a simmer. Crack the eggs one at a time
into a small bowl or teacup and then gently slide each egg into the water.
Poach the eggs, gently turning once or twice until the whites are completely
opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon,
remove the eggs from the water and gently blot dry with a towel.

4. Evenly distribute the hash among 4 plates. Prop a poached egg and a few
slices of avocado next to each portion. Sprinkle the egg and avocado with
salt. Sprinkle the cilantro and piment d'Espelette (if using) over the hash,
and serve immediately.

Comments: For a finishing touch, sprinkle this hash with cilantro and piment
d'Espelette.

Recipe Author: Tasha DeSerio

Recipe Source: Fine Cooking Feb/Mar 2009

Author Note: Tasha DeSerio is co-proprietor of Olive Green Catering in
Berkeley, California.


- - - - - - - - - - - - - - - - - -http://www.finecooking.com/recipes/pork-potato-hash-poached-eggs-avocado.aspx#reviews

 
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