Menu for the Weight Loss Challengers

Created by Gary Arabia of Global Cuisine

Salad
Mixed Baby Greens and Anjou Pear with a Balsamic Vinaigrette and Blue Cheese

Entr'e
Grilled Atlantic Salmon on a Bed of Sauteed Summer Spinach
Served with a Saffron Seasoned Wild Rice

Dessert
Seasonal Berries with Yogurt Cream


Salad

Global Salad with Balsamic Vinaigrette
1 lb. mixed baby greens
2 pears (one thinly sliced, the other chopped in 1/2-inch cubes)
1 oz. blue cheese

3/4 cup canola oil
1 tsp. dijon mustard
1 tsp. fresh chopped garlic
1/4 cup honey
1/3 cup balsamic vinegar
1/4 tsp. fresh black or white pepper

Combine mustard, chopped garlic, honey, balsamic vinegar, and pepper in mixing bowl and whisk together. Add oil in a steady stream and continue to whisk for 30 seconds. Place vinaigrette in container until ready to use. Toss with mixed baby greens just before serving. Add crumbled blue cheese. Place thinly sliced pears in sections of three to create fan form with pears on plate for garnish. Add remaining chopped pears to salad for flavor and texture.


Entr'e

Saffron Wild Rice
1 lb. wild rice
1 Tbsp. garlic salt
1 Tbsp. saffron
1 Tbsp. fresh thyme

Place rice in shallow pan and fill with water to cover 1/2-inch above rice. Place on high heat until rice mixture comes to a boil. Add garlic salt, ground saffron, and fresh thyme to mixture. Place lid to cover pan and cook for 20 minutes until liquid reduces.

Grilled Atlantic Salmon
4 6-oz. salmon fillets
1 oz. canola or olive oil
1/4 Tbsp. cayenne
1/2 tsp. fresh black pepper
1/2 tsp. ground cumin
1/2 tsp. kosher salt

Combine canola oil, cayenne, fresh black pepper, ground cumin, and kosher salt in bowl and whisk. Season and coat salmon with mixture. Clean grill with brush. Turn on grill to heat. Place small amount of canola oil on grill brush, and brush across grill surface to keep smooth so the salmon will not stick to grill. Allow grill to heat for 10 minutes. Place salmon on grill for four minutes. Turn salmon at 45-degree angle to create nice grill marks on salmon. Cook another four minutes and turn salmon over. Repeat process on each side. Salmon is done when opaque. Take off grill and place on side and cover.

Fresh Sauteed Spinach
2 lbs. fresh spinach
salt and pepper to taste

Heat saut' pan on medium heat. Add fresh spinach and 2 Tbsp. of water or chicken stock to pan. Saute for three minutes turning to lightly cook. Season with salt and pepper to taste.

Presentation
Place warm spinach on plate creating a bed for the salmon. Place salmon on top of spinach. Place wild rice on opposite side of plate for contrast. Sprinkle small amount of paprika around rim of plate to create restaurant-style presentation.


Dessert

Yogurt and Seasonal Berry Parfait
1 quart plain yogurt
2 pints raspberries
2 pints blueberries

Place small amount of berries in bottom of wine or parfait glass. Layer with yogurt, using berries on outside of outer rim of each layer to create parfait effect. Continue process until six ounces and three layers are created. Refrigerate.

For more information, go to www.globalcuisinecatering.com.