Below you will find a list of all the recipes featured at our 2022 Toast & Taste event. We’d like to extend a special thank you to the Bakersfield College, Culinary Arts Department for their support and collaboration.
Corn & Quinoa Salad
This recipe yields 12 servings.
Preheat oven to 375°F
- 4 Cups quinoa, cooked
- 6 Cups cooked corn
- 1 delicata squash, deseeded and sliced into 1-inch-thick slices
- 12 Cups arugula or baby spinach
- ⅔ Cup fresh basil, chiffonade
- ½ Cup pine nuts, toasted
- ½ Cup feta cheese
For the vinaigrette
- 6 shallots, finely diced
- 6 Tablespoons white balsamic vinegar (can substitute champagne vinegar)
- 2 Tablespoons Dijon mustard
- ⅔ Cup extra-virgin olive oil
- Salt and pepper to taste
- Prepare delicata squash for roasting by coating slices with olive oil, salt, and pepper. Roast for about 20-22 minutes, flipping the pieces halfway through the cooking time. Squash should be golden brown on each side.
- Make the dressing by combining shallots, vinegar, and mustard in a blender. With the motor running, add the olive oil. Season to taste with salt and pepper. Set aside.
- For the salad, combine cooked and cooled quinoa, corn, roasted delicata squash, and arugula in a medium bowl.
- Toss with the desired amount of dressing. Add dressing slowly and keep in mind you may not need all of the dressing.
- Top with basil, pine nuts and feta cheese.
- Serve and enjoy!
Roasted Root Veggie Tacos
This recipe yields 24 tacos.
Preheat oven to 375°F
Roasted Veggie Filling Ingredients
- 3 sweet potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 beet, peeled and diced
- ½ red onion, peeled and diced
- 1 Tablespoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon. ancho chili powder
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- Salt, pepper, and olive oil as needed
- 48 small corn tortillas
- Additional topping options: queso fresco, cilantro, radishes, and/or fresh lime juice
Avocado Crema Ingredients
- 2 avocados
- 1 Cup crème fraiche
- ½ teaspoon garlic powder
- 3 Tablespoons lime juice, freshly squeezed
- ½ teaspoon Kosher salt
- 1 pinch black pepper
- Combine the spices in a mixing bowl and set aside.
- Place each root vegetable into separate bowls (each veggie will cook for a different amount of time) and evenly split the spice mixture between the sweet potato, carrot, beet, and red onion bowls. Drizzle just enough olive oil to coat the vegetables in each bowl and toss to combine.
- Place the vegetables on separate sheet pans in a single layer (NO PARCHMENT) and roast until the vegetables are golden brown and tender.
- Once vegetables have cooled to room temperature, gently toss all veggies in a large mixing bowl (be careful not to stir too vigorously or the beets will stain the other veggies). Taste and adjust seasonings as needed.
- For the avocado crema, place all ingredients into a food processor and process until smooth.
- Warm the tortillas, stack 2 for each taco, and fill with room temperature or slightly warmed filling. Drizzle the avocado crema, add your preferred toppings, and enjoy!
Pizza Dough Ingredients
- 3 ¾ to 4 Cups all-purpose flour, plus more for rolling
- 1 teaspoons sugar
- 2 ¼ teaspoons dry yeast
- 2 teaspoons kosher salt
- 1 ½ Cups water, 110° degrees
- 2 Tablespoons olive oil
- In a large bowl, combine the flour, sugar, yeast, and kosher salt.
- Slowly add the water and olive oil and mix until the dough forms into a small ball.
- If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at time.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with olive oil, add the dough, cover the bowl with plastic wrap and set in a warm area to let it double in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and allow to rest for 10 minutes.
Woodfired Fall Pizza
Yields 6 Slices
- ½ lemon, thinly sliced
- 1 medium onion, julienned
- 1 Cup shredded fontina cheese
- ¼ Cup shaved parmesan cheese
- ½ Cup squash, shaved thinly with mandolin (can use summer or winter squash depending on availability)
- 2 Tablespoons pomegranate seeds
- 3 Tablespoons olive oil, divided
- 1 teaspoon thyme, chopped\
- 1 Tablespoon basil, torn
- ¼ Cup water
- Salt to taste
- Pizza dough (about 1 lb per pizza if using homemade dough)
- In a sauté pan over medium-low heat add 2 tbsp olive oil, julienned onions, and a pinch of salt. Slowly cook onions until they are nice and creamy. You don’t want any color to the onions so if the pan gets to dry add ¼ of water. This should take 15-20 minutes. Stir in thyme.
- Roll dough out onto a floured surface. Spread melted onions all over the base of the dough. Sprinkle on the fontina cheese next. Arrange the slices of squash around the pizza. Lastly, add 5-6 thinly sliced lemons with seeds removed.
- Bake in a wood-burning oven at 900˚F for 1 ½ to 2 minutes. Bake in a conventional oven at 475˚F for 12-15 minutes. Rotate pizza halfway through cooking time.
- Remove pizza from the oven and place on a cutting board. Sprinkle pomegranate seeds, torn basil, parmesan cheese and remaining olive oil onto pizza and slice into 6 servings.
- Serve and enjoy!
Flank Steak with Chimichurri
This recipe yields 16 servings.
Preheat oven to 300° F
For the Steak
- 16 – 4 ounce flank steak
- ¼ cup vegetable oil
- Kosher salt and fresh ground black pepper
Chimichurri Sauce Ingredients
- 2 bunches of Italian parsley
- 1 bunch of fresh oregano
- 2 cloves of garlic blanched
- 1/2 teaspoon red chili flakes
- 1 cup olive oil blend
- 1/4 cup sherry vinegar
- 1/4 cup lemon juice
- Salt & Pepper to taste
- Lightly coat the flank steak with the vegetable oil and season with salt and pepper.
- Place on grill to develop the hatch marks, and finish in the oven at 300˚F until desired doneness is achieved. Cover and let rest.
- For the chimichurri, place all ingredients except olive oil, salt, and pepper in a food processor. Process the mixture while drizzling oil slowly until herbs are chopped well but not pureed.
- Season with kosher salt and black pepper.
- Serve chimichurri over flank steak and enjoy!
A Slice of the Edible School Yard
This recipe yields an 8-inch cake with 3 layers.
Preheat oven to 300° F
Carrot Puree Ingredients
- 84g unsalted butter, melted
- 672g carrots, peeled & sliced 1/4 in.
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
Carrot Puree Directions
- Mix baking soda and salt into melted butter.
- Toss melted butter mixture with carrots and roast at 400°F until carrots are caramelized.
- Puree until smooth- cool to room temperature (puree can be made ahead of time and held under refrigeration
Carrot Cake Ingredients
- 222g carrots, finely grated
- 405g all-purpose flour
- 15g baking powder
- 4g salt
- 4g cinnamon
- 1g allspice
- 360g caramelized carrot puree*
- 84g sour cream, full fat
- 7g vanilla extract
- 105g unsalted butter
- 480g brown sugar (light or dark)
- 54g oil (canola or vegetable)
- 6 large (102g) egg yolks
- 3 large (150g) eggs
- 1 1/2 cups add-ins, see footnote**
Carrot Cake Directions
- Combine dry ingredients: flour, baking powder, salt, cinnamon, allspice.
- Combine wet ingredients into a separate bowl: puree, sour cream and vanilla. Mix until smooth.
- Cream the butter and sugar on medium speed until smooth. Add in oil and mix until lightened in color.
- On low speed, add yolks, then the eggs. Mix until smooth.
- Combine wet and dry ingredients, making sure to add dry ingredients a little at a time.
- Fold in shredded carrots and fill three prepared 8-inch cake pans with batter. Bake at 350 °F for about 30 minutes.
Cream Cheese Frosting Ingredients
- 852g unsalted butter, cold, 1 in cubes
- 30g dried milk powder
- 35g water
- 425g cream cheese
- 375g sugar
- 22g dried egg white powder or Wilton’s meringue powder
- 2g lemon juice
Cream Cheese Frosting Instructions
- Combine milk powder and water until mixture is smooth and paste-like.
- Cream together cream cheese and sugar on medium speed or until fully incorporated.
- Stir in powdered egg whites and milk powder paste. Whip for about 5 minutes on high (mixture should feel like Elmer’s glue).
- Reduce to medium speed and slowly incorporate cold butter.
- Once you’ve added all the butter, turn the mixer up to high and mix until it just comes together (should take between 1-5 minutes depending on your mixer).
- With the paddle attachment or rubber spatula, fold in the lemon juice until there are no more air pockets in the frosting.
- Frost between each layer of the cake and top your cake with frosting. If at this point your frosting is too soft, place your frosting in the fridge for about 5 minutes to put a chill on the bowl. Then, mix on low speed with the paddle attachment until it is smooth.
- Serve and enjoy!