Recipes from the Breakroom

March 2009
This month’s featured dish, Quinoa Crusted Shrimp, was created especially for this article by Chef Marc Mora of Levy Restaurants at Citizens Business Bank Arena in Ontario, California.

February 2009
February’s Guest Chef Wes Kendrick, of Table 34 Restaurant in Las Vegas, submits a great twist on a recipe that can be traced to a small tribe of American Indians who occupied the rich shoreline and coastal islands of what is now the eastern tip of Rhode Island.

January 2009
No matter the country or culture, most Asian cuisine relies on basic, yet distinctive sauces to bring out the fresh flavors harvested from the land and sea, using simple ingredients to create complex tastes.

December 2008
This favorite Scandinavian hors d’oeuvre has a creamy consistency and unique combination of flavors that sets it apart from other traditional Gravlax recipes.

November 2008
Radicchio, Frisée, Escarole and Spinach tossed with a maple syrup vinaigrette provides the bed for the roasted butternut squash sprinkled with toasted walnuts, port-soaked currants and topped with warm goat cheese! Yes, it does taste as good as it sounds.