The Dish: Bakers Best Cafe & Catering

Bakers Best Cafe & Catering
The Chef: Phyllis Kaplowitz

Turkey Wrap with Apples
Serves 1-2
Ingredients:
1 Josephs lavash flax, oat bran, or whole wheat flatbread
2 ¾ ounce Laughing Cow soft cheese wedges, Swiss or French onion
3-4 ounces deli style turkey breast
2 tablespoons raspberry sauce (recipe below)
½ cup granny smith apples slices (about 10 slices)
½ cup baby arugula, mixed greens, or baby spinach

Method:
On a clean surface, lay one sheet of lavash bread and spread soft cheese wedges evenly over the bread.
Lay turkey slices down to completely cover the lavish wrap.
Spread raspberry sauce in the middle of the wrap; leave a 1 inch border so the sauce does not spill out during rolling the wrap.
At the end of the wrap closest to you, lay apple slices and greens, and roll the wrap into a burrito like shape.
Cut in half or fours and roll in foil for lunch to go.

Raspberry Sauce
Makes 2 cups

Ingredients:
3 cups frozen raspberries
2 tablespoons agave nectar
1 teaspoon lemon juice
Blender or food processor
Fine sieve or strainer

Method:
Combine raspberries, agave nectar, and lemon juice in a blender or food processor.
Blend until smooth.
Pour mixture into a fine sieve over a bowl, pressing the fruit to separate the seeds from the puree.
Sauce can be kept for 4 days refrigerated or frozen for future use.
It is also great with yogurt, cottage cheese, ice cream, roast chicken or salmon!

Tropical fruit salsa with cinnamon lavish chips
Serves 4

Ingredients
½ cup pineapple, small diced
½ cup mango, small diced
1 cup strawberries, sliced
1 ½ teaspoons Truvia sugar substitute* or 2 tablespoons white sugar
2 tablespoons toasted coconut
3 tablespoon lime juice
2 tablespoon lime zest
3 tablespoons no sugar added fruit preserves, any flavor
4 10 inch flour tortillas
Butter flavored cooking spray of light olive oil spray
2 tablespoon ground cinnamon
2 ½ teaspoons of Truvia natural sugar substitute or 4 tablespoons granulated sugar
*this recipe uses Truvia, a natural sugar substitute made from the stevia plant grown in South America.

Method:
In a large bowl, thoroughly mix the first eight ingredients.
Cover and chill in the refrigerator at least 30 minutes.
Preheat oven to 350O F (175 O C).
Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet.
Sprinkle wedges with desired amount of cinnamon sugar.
Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes.
Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.
Serve with a chilled fruit mixture.
Southwestern whole wheat pasta salad with agave lime vinaigrette

Pasta Salad
Serves 8

Ingredients
4 cups cooked whole wheat pasta shells (about 2 cups dry)
1 15.5 ounce can black beans, washed and drained
1 cup corn kernels (can use fresh, canned, frozen, or grilled)
1 cup grape tomatoes, cut into fourths
1 large green pepper, seeded, small diced
¾ cup green onions, thinly sliced
1 cup carrots, shredded
2 tablespoons lime zest (I medium lime)
1 cup reduced fat shredded cheddar cheese
1 cup agave cilantro lime dressing (recipe below)
1 black pepper, freshly grinded

Method
Mix the first nine ingredients together.
Pour the agave lime dressing over pasta and tossed until well coated.
Chill and Serve. (Will keep up to 3 days refrigerated.)

Agave lime cilantro dressing
Makes ¾ cup

Ingredients
½ cup cilantro, leaves and stems
5 tablespoons fresh squeezed lime juice (2-3 medium limes)
4 tablespoons red wine vinegar
1 teaspoon ground cumin
½ cup light olive oil
2 tablespoons agave nectar*
2 teaspoons mild chili powder
Salt and pepper to taste

Method
Combine all ingredients in a blender or food processor and pulse.

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