Menu 2

To create an afternoon delight, invite pesto to your party! This menu packs a punch with flavorful Pasta Pesto, refreshing Lemon Fruit Cups, and oh-so-good Garlic Bread or warm baguettes dripping with vegan garlic margarine.

Pasta Pesto

2 cups Basil Pesto (see recipe)
2 cups vegetable broth
12.5 lbs. Sysco MoonRose Chick’n Strips (Product number: 7222789)*
3 cups toasted pine nuts
3 cups jarred sun-dried tomatoes, julienned
4 bunches green onions, chopped
8 whole roasted red peppers, cut into strips
8 cans artichoke hearts, drained and halved
4 cups olives (optional)
Salt and pepper, to taste
4 lbs. linguine or thin spaghetti, cooked and drained
Chevrons of fresh basil for garnish (optional)

Mix the pesto and the broth together.
Marinate the faux-chicken patties in the pesto mixture for 30 minutes.
Add the next 7 ingredients to the pesto mixture and stir to combine. Add the pasta and toss to coat.
Garnish with the basil.

Makes 25 servings

*Note: If the Sysco MoonRose strips are unavailable try the Morningstar Farms Meal Starters Chick’n Strips which are available at most grocery stores.

Basil Pesto

3 garlic gloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup soy parmesan cheese

Place the garlic and the pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until a paste forms.
With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the soy cheese.
Cover and refrigerate until ready to serve.

Makes 2 cups

Lemon Fruit Cups

25 fresh lemons (somewhat hard)
2 honeydew melons
2 cantaloupes
1/2 watermelon
3 pkgs. fresh raspberries
3 pkgs. blueberries
3 pkgs. blackberries
Fresh sprigs of mint
Raspberries to garnish

Use a sharp knife to cut the lemons in half in a zigzag pattern, creating cups. Remove the pulp and dry the lemon shells with paper towels.
Using a melon baller, scoop balls out of the melons. Alternate layers of melon balls and paper towels in a container. Keep cold. (This can be done 3 to 4 hours before serving.)
Fill the lemon cups with the melon balls and the berries. Top with 1 mint sprig and place a raspberry in the center. Keep chilled until ready to serve.

Makes 25 servings

Garlic Bread

2 cups vegan margarine (try Earth Balance brand)
Garlic salt, to taste
6-8 garlic cloves, finely minced
4 Tbsp. parsley, chopped
4 vegan baguettes

In a small bowl, mix the vegan margarine, garlic salt, garlic, and parsley until thoroughly combined.
Cut the baguettes in half and spread with the garlic margarine.
Wrap in aluminum foil and bake at 350°F for 20 minutes, or until warmed and brown.

Makes 25 servings

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