Page 16
Fortiani» (Dbserucr
July 24, 2013
Hungarian Paprika Kombucha Vinaigrette
by
P aul A. N eufeldt
Ingredients:
This tasty, exotic salad dressing also
makes a great marinade. Its unique flavor
is inspired by Kombucha vineger in place
o f the usual wine vineger, and the sweet-
spicy flavor o f hungarian paprika. You
can make your own kombucha vinegar by
allowing a batch o f kombucha to ferment
for three months, then straining it; use
balsamic vineger if kombucha is not
readily available. It's so easy to mix
together with your food processor.
Original recipe makes 3 cups.
Directions:
1. B lend the k o m b u ch a vinegar,
• 1 cup k o m bucha vinegar
(3 + m onths ferm ented K om bucha)
• 2/3 cup honey
• 1 tablespoon sto ne-ground m ustard
• 2 tablespoons lem on ju ic e
• 2 teaspoons ground black p ep p er
• 1 teaspoon salt
• 2 1/2 teaspoons H ungarian paprika
• 2 clove garlic
• 4 tablespoons ch o p p ed onion
• 1/2 teaspoon oregano
• 1 cup olive oil
honey, m ustard, lem on ju ic e , p e p ­
per, salt, paprika, garlic, onion, and
o reg an o to g eth er in a b len der until
thoroughly m ixed. D rizzle the olive
oil into the m ixture w hile blending
on low.
2. C hill at least 1 h o u r before serv ­
ing.
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ælit Fortiani»
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special
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Diversity^;
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Beet Salad
Fresh roasted beets over a bed o f
baby spinach with tomatoes,
avocados, onions and feta cheese
drizzled with a balsamic or
vinaigrette dressing. Original
recipe makes 8 servings.
Ingredients:
T h e m a rk e t o f to d a y is g lo b a l an d as su ch d e m a n d s D iv e rsity in the W o rk p la c e to m e e t th e n eed s
o f o u r b u sin e sse s an d o rg a n iz a tio n s, as w e ll as o u r c u sto m e r’s n eed s. A d iv e rse c o lle c tio n o f sk ills
an d e x p e rie n c e s allo w s a c o m p a n y to p ro v id e se rv ic e s to c u sto m e rs o n a g lo b a l b a sis.
O rg a n iz a tio n s th a t h a v e d e v e lo p e d an d im p le m e n te d a d iv e rsity p la n w ith in th e ir w o rk fo rc e h av e
re p o rte d se e in g m u ltip le b en efits: h ig h e r p ro d u c tiv ity , g re a te r p ro fits, a re tu rn o n th e ir in v e stm e n t
an d a p o o l o f b u sin ess stra te g ie s th a t c a n p ro v id e w a y s o f m e e tin g th e b u sin e ss a n d c u sto m e r's
n e e d s.
W e see d iv e rsity as m o re th an ju s t p o lic ie s a n d p ra c tic e s it is an in te g ra l p a rt o f o u r c o m p a n y . O u r
c o m m itm e n t to d iv e rsity is to c re a te a w o rk p la c e th a t is in n o v a tiv e a n d in c lu siv e , a b o v e all, a
w o rk p la c e th a t is ro o te d in o u r sh a re d v a lu e s a n d re sp e c t fo r o u r c o lle a g u e s an d th e th o u sa n d s o f
p e o p le w e serve.
D iv e rsity in th e W o rk p la c e S p e c ial E d itio n is A u g u st 14th, 2 0 1 3 , w ith ad c o p y d e a d lin e o f A u g u st
9 th . D iv e rsity in the W o rk p la c e n e e d s to b e seen as an in te g ra l p a rt o f b u sin e ss. P le a se jo in us in o u r
sp ec ia l e d itio n to su p p o rt n ew p o ssib ilitie s a n d o p p o rtu n itie s n o t ju s t fo r th o se y o u e m p lo y b u t fo r
th e su c c e ss o f y o u r b u sin ess.
•
•
•
•
•
•
•
•
•
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6 large beets, trim m ed
1/4 cup ex tra virgin o liv e oil
salt and g ro u n d b lack p ep p er to taste
1 (8 ounce) p ack ag e b ab y spinach leaves
2 tom atoes, cu t into bite-sized p ieces
2 avocados - peeled, pitted, and cu t into b ite-sized p ieces
1/2 red onion, chopped, o r to taste
1 (4 ou n ce) co n tain er cru m b led feta cheese
1/2 cup b alsam ic v inegar
1/2 cup ex tra-v irg in olive oil
1 tablespoon D ijon m ustard, o r m o re to taste
Directions:
1. P reh eat oven to 375 degrees F (190 degrees C).
2. P lace the beets into a large bow l, and d rizzle w ith 1/4 cu p olive oil, salt,
and black pepper. L ay ou t 2 large squares o f alu m in u m foil on a w ork
surface, and p lace 3 beets o n to the c en te r o f each sheet. Fold the alum inum
foil in to 2 envelopes, sealing the beets in to the packets; p lace the p ackets
into a b aking dish.
3. B ake in the p reh eated oven until tender, 1 to 1 1/2 hours. C h eck for
tenderness a fte r 1 h o u r by p iercin g a beet w ith a fork. O pen the foil, and
allow the beets to cool until they can be handled; peel, and slice.
3flartlatti> Observer
4. L ay out the spinach leaves on an attractiv e o b lo n g -sh ap ed serving
an EQUAL OPPORTUNITY EMPLOYER
platter. S prinkle pieces o f tom ato and av o cad o o v er the spinach leaves,
and to p w ith ch o p p ed red onion. L ay th e sliced w arm b eets o v er the salad,
and to p w ith cru m b led feta cheese.
5. W hisk together balsam ic vinegar, 1/2 cup o fo liv e oil, and D ijon m ustard
until sm ooth; p o u r o v er the salad to serve.
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