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Chef Alison Negrin & Associates
Menu development and consulting
Nicoise Salad (Salmon or Tuna)
This is a gorgeous salad that Alison developed for the guests at The Reutlinger. Perfect for summer. Cool and refreshing with lots of...
Moroccan carrot salad
Portions: 80 Portion Size: 4 oz. Ingredients: 20 lbs. shredded carrots 1 cup coarsely chopped cilantro Dressing: 1 cup honey 1 cup orange...
Salmon with Lemon and Fennel Seed
Use sustainably farmed or caught Salmon or Halibut to make this delicious entree. Makes 4 servings. Check out this link to "Be a...
Roasted Asparagus
This side dish can also be cooked in a foil packet or vegetable grid on the grill Serves 20 INGREDIENTS 5 # asparagus spears, broken at...
Citrus Pan-Fried Trout with Toasted Almonds
A healthy, sustainable dish for institutions that can easily be sized down for home. Yield: 64 servings Serving size: 1 piece trout...
Asparagus and Goat Cheese Quesadilla
Fresh and easy, fast food made healthy. Use fresh local asparagus in season to keep the cost low. Servings: 2 INGREDIENTS 2...
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