Melinda Casady
Culinary Arts
Material Type:
Middle School, High School
  • Arugula
  • Charmoula
  • Chicken
  • Chocolate Chestnut Cake
  • Cooking
  • Culinary
  • Culinary Arts
  • Fennel
  • Gluten Free
  • Recipes
  • Sweet Potatoes
  • Zucchini
    Creative Commons Attribution
    Media Formats:
    Downloadable docs, Text/HTML

    Four Course Gluten Free Meal

    Four Course Gluten Free Meal



    Arugula and Fennel Salad with Dijon Vinaigrette

    Zucchini Fritters with

    Charmoula Sauce

    Roasted Chicken with a Sweet Potato, Poblano Gratin

    Chocolate Chestnut Truffle Cake


    Arugula and Fennel Salad with Dijon Vinaigrette

    Zucchini Fritters with

    Charmoula Sauce

    Roasted Chicken with a Sweet Potato, Poblano Gratin

    Chocolate Chestnut Truffle Cake

    Four Course Gluten Free Meal


    Arugula and Fennel Salad with Dijon Vinaigrette

    Zucchini Fritters with

    Charmoula Sauce

    Roasted Chicken with a Sweet Potato, Poblano Gratin

    Chocolate Chestnut Truffle Cake








    Arugula Fennel Salad with citrus, pumpkin seeds and a Dijon Vinaigrette

    1-2 bunches arugula or a package of baby arugula

    1 fennel bulb sliced thin

    2 citrus (oranges, grapefruit) segmented as shown in class

    Salt and pepper to taste


    Vinaigrette (you’ll have enough for multiple salads)

    In a jar mix together the following ingredients:

    1 cup of grape seed oil

    ½ cup of your favorite light vinegar (champagne or apple cider vinegar works great)

    ¼ cup agave or maple syrup

    2 Tbsp. Dijon mustard

    Salt and pepper to taste



    In a large bowl spoon a few spoonfuls of vinaigrette and toss with arugula and fennel.


    Zucchini Fritters

    3 zucchini grated

    3 sprigs green onions thinly sliced

    2 cloves garlic minced

    6-7 leaves of fresh herbs of your choice minced

    3-4 Tbs rice flour

    1 tsp baking powder

    Salt and pepper to taste

    Enough oil for frying (grapeseed or safflower oil works well)

    1 egg, whisked to bind the fritter together



    1. Sprinkle the grated zucchini lightly with salt and let stand for a few minutes.  Squeeze the excess water out in a strainer.   Set aside.
    2. Combine the rest of the ingredients with the drained zucchini.
    3. Coat a sauté pan with enough oil to cover the bottom of the pan and heat up until the oil dances in the pan when you test with a wooden spoon.
    4. Spoon fritters into the pan, making sure not to overcrowd the pan.  Fry on each side until golden brown.
    5. Serve with Charmoula sauce.


    Charmoula Sauce

    ½ bunch fresh cilantro chopped

    ½ bunch fresh Italian parsley chopped

    5 garlic cloves

    ½ lemon juiced

    2 tsp. salt

    1 ½ tsp. ground cumin

    ¼ tsp. cayenne

    ½ cup Olive Oil

    1.Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream. Serve over steamed fish.


    Roasted Chicken

    1 whole bird

    2 Tbsp butter room temperature

    3-4 sprigs of your favorite herbs minced and mixed into butter

    Salt and pepper to taste

    Grapeseed oil for spreading on bird

    1 lemon quarted

    1 onion quartered

    Butcher twine


    1. Separate the skin from the breast meat gently and put herb butter under the skin of bird.
    2. Rub oil on outside of bird and salt and pepper, place lemon and onion in the body cavity.
    3. Truss the bird as shown in class.
    4. Place bird on a rack in a sheet pan and roast on 375 for about 1 ½ hours or until temperature reads 165 degrees in the thick part of the thigh.


    Sweet Potato Gratin with Poblanos

    2 large poblanos roasted

    4-5 sweet potatoes peeled and sliced

    ½ cup grapeseed oil

    6-7 sprigs fresh thyme, coarsely chopped

    1 onion thinly sliced

    4 cloves garlic minced

    2 sprigs fresh oregano coarsely chopped

    ½ cup heavy cream

    ¾ cup sour cream

    8 ounces goat cheese (optional)


    1. Roast poblanos over an open flame to char, then put in a metal bowl and cover with plastic wrap.
    2. On a sheet pan, oil the sliced sweet potatoes lightly and put in a 400 degree oven for 20 minutes.  Set aside
    3. In a sauté pan, combine the onions, garlic, thyme and oregano and cook over moderate heat, stirring occasionally until the onions have softened.  Add the poblanos and cook for about 5 more minutes.  Add the heavy cream and let thicken slightly.  Remove from heat and add the sour cream, salt and pepper.
    4. In a baking dish or casserole pan, layer cream mixture, dollops of goat cheese and sweet potato in layers.  Finish with goat cheese on top.
    5. Put back in the oven and cook on 400 until bubbling…about 20 minutes.



    Chestnut and Chocolate Truffle Cake

    Serves 12-14

    ½ pound fresh peeled chestnuts (you can find frozen and vacuum packed)

    1 cup whole milk

    1 tsp vanilla extract

    ½ pound bittersweet chocolate, chopped

    10 ounces (2 ¼ sticks) unsalted butter

    ½ cups superfine sugar

    4 large eggs, separated

    3 Tbsp brandy


    1. Simmer the chestnuts in the milk over low heat for about 10 minutes, until they are soft.  Remove from the heat and stir in the vanilla
    2. Melt the chocolate and butter in a double boiler or in a heatproof bowl placed over a pan of gently boiling water.
    3. Blend the chestnuts and mild to a puree in a food processor.  Add the sugar, melted chocolate and butter, egg yolks and brandy and blend until smooth.
    4. In a mixer, beat the egg whites in a large bowl until they form stiff peaks.  Fold into the egg whites, the chocolate and chestnut mixture.
    5. Line a 9-inch spring form pan with foil and butter the foil, then pour in the batter.
    6. Bake in a pre-heated 325 oven for 30-35 minutes, until just set but still slightly wobbly in the center.  The cake with firm as it cools
    7. Serve with whipped cream on top or with ice-cream.