Scalloped Potatoes with fennel root, Carrot salad, Wilted spinach salad, Fresh greens with maple glazed pecans, Gorgonzola cheese dried cranberries, No bake chocolate macaroons [Chef Gabriel Schmerler]

Scalloped Potatoes with fennel root:

Ingredients for 20 servings:

• Potatoes – 3 Kg
• Fennel root – 2 whole
• Vegetable stock – 2 liters
• 35% cream – 1.5 liters
• Parmesan – 250 grams
• Salt and pepper to taste

Cut potatoes and fennel into med slices, mix ingredietnts in a shallow pan
Cook at 375 for 2 hours

Carrot salad:

Ingredients for 20 servings:

• Fresh carrots – 2 kg
• Soaked Raisins – 150 grams
• Vegetable oil = 8 tablespoons
• Lemon juice – 4 tablespoons
• Honey – 1-table spoons
• Salt and pepper – to taste

Shred carrots,  and mix all ingredients

Wilted spinach salad

Ingredients for 20 servings:

• Fresh spinach – I small pack
• White vinegar or lemon juice 2 table spoons
• Vegetable oil – 4 tables spoons
• Sundried tomatoes – 150 grams chopped
• Red pepper – 2 sliced
• Sliced almonds – 150 grams
• Pears – 2

Mix all ingredients and enjoy

Fresh greens with maple glazed pecans, Gorgonzola cheese dried cranberries:

Ingredients for 20 servings:

• Greens – 2 heads
• Gorgonzola – 150 grams
• Maple pecans – 100 grams
• Dried cranberries – 100 grams
• Vegetable or olive oil – 4 table spoons
• Salt and pepper - to taste
• Balsamic vinegar – 3 table spoons

No bake chocolate macaroons:

Ingredients for 20 servings:

• 6 tablespoons cocoa
• 1/2 cup butter
• 1/2 cup milk
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla
• 3 cups oatmeal
• 1 cup coconut

Directions:
Boil first 4 ingredients for 2 minutes.
Remove from heat and add vanilla.
Pour over oatmeal and coconut and mix well.
Drop tsp full onto wax paper and wait until dry and easy to lift off paper.