Recipe of the Month

Tandoori Chicken with Steamed Brown Rice, Braised Collard Greens and Kale(Makes 4 Servings)

Chicken Ingredients:

• 1 1/4 pounds chicken thighs, boneless, skinless (5 oz. per order)
• 1 cup yogurt, plain, nonfat
• ¼ cup grated onion
• 1 teaspoon chopped garlic
• 1 teaspoon chopped ginger
• ½ teaspoon jalapeno
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon turmeric
• ¼ teaspoon coriander
• 1 tablespoon garam masala
• 1/4 tablespoon black pepper
• Pinch of cayenne
• ½ teaspoon salt
• 1 tablespoon achiote paste

Directions: Marinate chicken in yogurt and remainingingredients for up to 24 hours. Grill chicken until internal temperature of 165degrees. Chicken can also be baked in a 475 degree oven.

Braised Collard Greens and Kale Ingredients:

• 2 T olive oil
• ¾ lb collard greens
• ¾ lb kale
• 2 cloves garlic, minced
• 3/4 cup vegetable stock or chicken stock
• To Taste salt and pepper

Directions: Heat olive oil and cook garlic over medium heatfor 1 minute, stirring so as not to burn. Add stock and greens. Cover and cook overmedium heat for 5-10 minutes or until greens are tender. Season to taste with salt andfresh cracked pepper.

Recipe created by:Michael Hodgins, Director of Sustainable Food Systems at Rio Salado College

Previous Recipe of the Month

"Food Day" Autumn Squash Salad (Yield: 4 servings)

Roasted Butternut Squash Ingredients:

• 1/2 ea Butternut squash
• 1 Tbsp Brown sugar
• 2 Tbsp Butter, melted
• Pinch Cayenne pepper

Directions: Peel butternut squash, cut in half and scoop outseeds. Dice squash into 1 x 1 cubes. Toss with squash withbutter, brown sugar and cayenne pepper. Roast squash on baking sheet at 375 degrees for20 minutes or until squash is tender.

Local Goat Cheese Croutons Ingredients:

• 4 slices Rye bread or other bread
• 2 tsp Olive oil
• 1 Tbsp Goat cheese (we like Fossil Creek or Black Mesa Ranch)
• To Taste Salt and Pepper

Directions: Cut bread into 1 x 1 cubes and toss with olive oil and goat cheese. Bake croutons at 375 degrees on a bakingsheet until crisp, around 10-12 minutes.

Maple Dressing Ingredients:

• 1 Tbsp Maple syrup
• 2 tsp Heavy cream
• 1 Tbsp Vinegar, white
• ¼ tsp Horseradish
• ¼ cup Olive Oil
• To Taste Salt and Pepper

Directions: Whisk maple syrup, heavy cream, vinegar andhorseradish in a bowl. Slowly whisk in olive oil until emulsified.

• 1/3 cup Walnuts, toasted
• 4 slices Bacon, diced, cooked
• 4 cups Field greens or any greens that suit your taste

Salad Assembly:

Recipe created by:Michael Colasurdo, Chef, Bon AppetitManagement Company

Previous Recipe of the Month

Quinoa with Almonds and Currants (Yield: 6 servings)

This month's recipe of the month comes from TerryWalters™ book Clean Food: A Seasonal Guide To Eating Close To TheSource. This book is a personal favorite of our Director of Sustainable Food Systems atthe college. Bon Appetit!

• 1 ½ cups quinoa
• 2 ¼ cups water
• ¼ cup currants
• Pinch sea salt
• 1 Tbsp extra virgin olive oil
• 1 ea red onion, diced
• ¼ tsp cinnamon, ground
• ¼ tsp ginger, ground
• ¼ tsp coriander, ground
• 1/8 tsp turmeric, ground
• ¾ tsp cumin, ground
• 3 Tbsp sliced almonds, toasted
• ¼ cup fresh parsley, chopped
• To taste, sea salt and fresh ground black pepper

Directions: Rinse quinoa and place in large pot or rice cooker with water, currants and salt.Bring to boil, then reduce heat and simmer 15 minutes or until all water is absorbed. In large skillet over medium heat, saute onion and spices in oil untilsoft (about 5 minutes). Fold into cooked quinoa along with almonds and parsley. Season to taste with salt and pepper and serve. Note: To make this dish less sweet, cook quinoa without currants and add them at theend with the almonds and parsley.