APPLE VALLEY, Minn. -- The Minnesota Zoo has partnered with on-site caterer, Lancer Hospitality in a new sustainability program called the Zoo Farm to Fork Project.
The Zoo Farm to Fork Project provides Lancer Hospitality with fresh, locally grown and sustainable vegetables from the Zoo's garden at the Wells Fargo Family Farm.
By using the products of the Farm to Fork Project, Lancer Hospitality is helping to reduce the consumption of fossil fuels that are used in the transport of food, as well as reducing the amount of packaging materials for the pre-packaged and processed food on their menus.
Rustic Roasted Vegetable Ratatouille with Organic Pasta
Serves 4 people
Ingredients
1 T Extra virgin olive oil
2 T Chopped roasted garlic
2 C Zucchini
Black pepper to taste
Sea salt to taste
2 C Whole peeled tomatoes
½ C Fresh torn basil
1 C Roasted bell peppers
1 C Roasted red onion
2 C Roasted root vegetables
2 C Roasted potatoes and butternut squash
1 lb Organic pasta
1 C Shaved parmesan
Prep (may be done ahead)
1. Wash and cut zucchini
2. Roast peel and chop bell peppers
3. Roast red onion (recipe follows)
4. Roast root vegetables (recipe follows)
5. Roast potatoes and butternut squash (recipe follows)
Procedure
1. Place olive oil in a large sauté pan
2. Add roasted garlic to flavor the oil
3. Bring 4 quarts of water to a boil in a sauce pan
4. Briefly sauté zucchini in hot oil
5. Add tomatoes and fresh basil to the pan
6. Add all roasted vegetables to the pan season to taste with salt and pepper
7. Add pasta to the water and cook al dente drain but do not rinse the pasta
8. Place drained pasta in the ratatouille and allow pasta to steep in the juices
9. Pull pasta from pan and place on plate
10. Ladle ratatouille over the pasta
11. Finish with shaved parmesan and grilled artisan bread
Roasted Red Onion
Ingredients
1 ea Red onion
½ t Sea salt
½ t Coarse ground black pepper
1 T Extra virgin olive oil
Prep
Peel onion
Slice onion into ½" rings
Procedure
1. Heat oven to 400°
2. Toss onion in olive oil to coat then season with salt and pepper
3. Place seasoned onion on a cookie sheet
4. Place in oven for approximately 8 minutes
5. Check color of onion. Onions should be softened but not cooked through with some medium brown
color no darker than a worn penny
6. Allow onion to cool
Roasted Root Vegetables
Ingredients
1 ea Carrot
1 ea Kohlrabi 2 ½" in diameter or smaller (smaller sizes are sweeter)
1 ea Rutabaga
½ t Sea salt
½ t Coarse ground black pepper
1 T Extra virgin olive oil
Prep
1. Peel carrot and cut in half lengthwise then bias cut half moons
2. Cut stem from kohlrabi peel and rough cut 5/8" cubes
3. Peel rutabaga and rough cut 5/8" cubes
Procedure
1. Heat oven to 400°
2. Toss vegetables in olive oil to coat then season with salt and pepper
3. Place seasoned vegetables on a cookie sheet
4. Place in oven for approximately 8 minutes
5. Check color of vegetables. Vegetables should be cooked through with some medium brown color no
darker than a worn penny
6. Allow vegetables to cool
Roasted Potato and Butternut Squash
Ingredients
4 ea Yukon gold potatoes
1 ea Butternut squash
1 ea Rutabaga
½ t Sea salt
½ t Coarse ground black pepper
1 T Extra virgin olive oil
Prep
1. Wash potatoes and rough cut 5/8" cubes
2. Peel squash and rough cut 5/8" cubes
Procedure
1. Heat oven to 400°
2. Toss vegetables in olive oil to coat then season with salt and pepper
3. Place seasoned vegetables on a cookie sheet
4. Place in oven for approximately 12 to 16 minutes
5. Check color of vegetables. Vegetables should be cooked through with some medium brown color no
darker than a worn penny
6. Allow vegetables to cool
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