Take a look at the recipes for a few of the delicious dishes we serve in our Fabulous Food Bar. We've scaled down the serving amounts so you can try them at home!

Szechuan Tofu and Broccoli (serves 4-6)

2 pounds tofu, cubed
2 large heads broccoli, cut to bite sizes
1 1/3 cups whole snow peas
1/2 a whole red pepper, cut into strips
1 pound mushrooms, quartered
1/3 cup cashews, roasted
2/3 cup baby corn
1 tablespoon fresh garlic, chopped
2 tablespoons honey
1/3 cup Szechuan sauce
1/2 cup mirin
2 1/2 tablespoons Thai chili sauce
2 1/2 tablespoons peanut oil

Grill tofu in peanut oil on all sides until golden brown. Marinate tofu and cashews in 2/3 of the Szechuan sauce. Stir fry broccoli, snow peas, red pepper, mushroom, baby corn, and garlic in peanut oil. Combine all ingredients, adding remaining sauce and extra garlic to taste.

Linguine with Tuna, Capers and Olive Oil (serves 4-6)

(Can be made vegetarian by substituting white beans)
1 pound linguine, parboiled
1 tablespoon garlic, minced
1/4 cup olive oil
6 ounces tuna (or use same amount of al dente white beans), rinsed
2/3 cup flat parsley, minced
1/4 tablespoon crushed red pepper, or to taste
2 tablespoons capers
1/4 cup lemon juice
Salt and pepper to taste

Parboil linguine; have boiling water ready to plunge linguine again just before serving. Sauté garlic in olive oil over low heat; be careful not to scorch garlic. Add tuna (or beans), sauté briefly. Add capers, parsley, lemon juice, salt and pepper. Plunge linguine to warm; place on serving dish and top with tuna (or bean) mix. Garnish with slices of fresh lemon and parsley. Serve with parmesan cheese on the side.

Herb Garlic Potatoes (makes 5 servings)

2 1/2 pounds red potatoes, rinsed
1/4 cup extra virgin olive oil
3 tablespoons dried thyme
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon dried oregano
1/2 teaspoon cayenne
Sea salt and black pepper to taste

Whisk spices into olive oil and set aside. Slice potatoes lengthways into wedges. Toss the potatoes with the oil mixture, and spread out on baking sheet lined with parchment paper; avoid crowding potatoes. Roast at 350° check after 30 minutes. Mix potatoes around on sheet. Cook at least another 15 minutes; potatoes should be golden brown and soft inside. Cool slightly and serve.

Smoked Mozzarella Frittata (serves 8)

For crust:
1/2 cup whole-wheat pastry flour
1/2 cup pastry flour
1/2 cup butter, room temperature
1 tablespoon lemon juice
1 tablespoon salt

Sift flours together. Incorporate butter and mix well. Stir in lemon juice and salt. Spread crust dough inside greased square pie pan.

For filling:
6 eggs
3 cups milk
1/2 cup chevre (goat cheese)
1/2 cup red pepper, roasted
1/2 tablespoon salt
1/2 tablespoon black pepper

Whisk eggs. Add milk, cheese, red peppers, salt and black pepper. Mix all ingredients well and pour into crust. Bake at 350°, until firm. Test center with a dry, clean fork. Frittata is done when fork comes out clean.

Potato, Leek and Celery Root Soup (serves 6-8)

1 1/2 pounds celery root, peeled and quartered
2 1/2 pounds white, yellow finn or Yukon gold potatoes, peeled and chopped
1 2/3 cups leeks, sliced, white and light green parts only
1 bay leaf
4 teaspoons fresh garlic, minced
1/4 tablespoon salt
White pepper to taste
1/4 cup olive oil
1/4 cup butter
4 teaspoons mirin
3 1/3 cups half and half
2 2/3 cups vegetable stock (one cup equals one cup boiling water with one stock cube)

Place potatoes and celery root in stockpot with one pint of water, most of the salt, a pinch of white pepper, bay leaf and garlic. Bring to a boil, reduce and simmer until tender. Remove bay leaf and blend in a food processor. Heat olive oil and butter in a stockpot. Add leeks, remaining salt and pepper. Sauté until leeks soften; add mirin and simmer until mirin is reduced. Add leeks to potato mixture. Add cream slowly, and add stock to desired thickness. Consistency should be smooth with chunks of leek.

West African Peanut Soup (serves 4-6)

1 3/4 cups onion, chopped
1 3/4 cups sweet potato, chopped
1 cup carrots, chopped
3/4 cup smooth peanut butter
1 cup tomato juice
3 1/2 cups vegetable stock
3/4 cup peanuts, roasted
2 teaspoons olive oil
1/2 teaspoon fresh ginger, grated
Salt and cayenne pepper to taste

Sauté onions in oil until translucent; add carrots and spices, continuing to sauté about 5 minutes. Add sweet potatoes and stock; simmer until veggies are thoroughly cooked. Remove from heat. Add tomato juice and peanut butter; process until smooth. Adjust the consistency with more stock or tomato juice if needed. Taste; if the natural sweetness of the vegetables is not apparent, add a little sugar to enhance. Add whole peanuts and serve topped with chopped scallions.