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Salads

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• Blanchzucchinirounds(steamforapproximately2minutesoruntilbrightgreen,setaside

• Cookpastauntilaldente,letcool• Combineallingredientsina

largebowl,addingasmuchofeachingredientasdesired*alittlepestogoesalongway,usesparinglyormixwitholiveoiliftoodense

• Refrigerateuntilreadytoserve!

- Alicia Lusardi, Personal Trainer

“The Nerds concert and my first day!”

Memory

Ingredients:•Chickpea pasta (I

use Banza Rotini)• Bocconcini (tiny

balls of fresh mozzarella)

• Sun-dried Tomatoes (rinsed, dried, and chopped)

• Zucchini (Cut into 1/2 in rounds)

• Pesto (homemade or store bought)

Directions:- Diane Rich, Café Manager

Memory

“Billy Coutant who worked in the Café for 16 years and retired in 2018!”

• Cookchickenanddiceorshred• Inamixerwithametalblade,

mixmayo,curry,turmeric,andlemonjuiceuntilsmooth

• Mixmayomixturewithchicken• Addonion,shreddedcarrots,

choppedcelery,walnutsandcraisins

• Saltandpeppertotaste

Directions:Ingredients:• 4 chicken breasts

• 1/2 c mayonnaise

• 1 tbs. curry

• 1 tbs. turmeric

• 1 tbs. lemon Juice

• Red onion, chopped

• 4 carrots, chopped

• 3 celery sticks,

chopped

• 1/2 c walnuts

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• Cut2headsofbroccoliintoflorets

• Cookbaconandcrumbleintopieces• Chopredonion• Chopalmonds• Mixmayonnaiseandapplecider

vinegar• Mixingranulatedsugar• Enjoy!

-Alicia DeGiorgio, Café Staff

“Seeing the kids in summer camp smiling and happy when they eat the cookies that I bake for them.”

Memory

Ingredients:• Broccoli• Bacon, 8 slices• 1/4 c red onion• Cranberries (or

raisins)• 1/2 c almonds• 1 c mayonnaise• 2 tbs. apple cider

vinegar• 3 tbs. granulated

sugar

Directions:-Chris DeFazio, Café Staff

Memory

“Serving beer at the Nerds concert.”

• Anylettuce,preferablyRomaine

• Choptomatoes• DiceFetacheese• Whiskredwinevinegar,

lemonjuice,honey,Dijonmustard,andoregano

• Lightlyaddextravirginoliveoilandwhiskagain

Directions:Ingredients:• Romaine lettuce• Cherry tomatoes• Tangy pickled

onions• Briny olives• Creamy Feta cheese• 1 c red wine vinegar• English cucumbers• 1 tbs. lemon juice• 1 tbs. honey• 1 tbs. Dijon mustard• 1 tsp. oregano

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Memory

• Cutavocadosintocubesandplaceinabowl

• Squeezethejuicefrom1/2lemonovertheavocadocubesandgentlystir

• Combinethesaladingredientsandgentlytoss

• Combinedressingingredientsinasmallcontainerandshakewell.Pouroversaladandmixgently

• Refrigerateatleast1hourbeforeserving

Ingredients:• 2 Avocados• 1/2 fresh lemon• 1 can chickpeas

(garbanzo beans), drained (19 oz.)

• 1/4 c sliced red onion• 1 c grape tomatoes,

sliced• 1 c diced cucumber (peel

and take out seeds)• 1/2 c fresh parsley

or 2 tbsp. dried parsley, crushed

• 3/4 c diced red or green pepper Dressing:

• 2 tbsp. olive oil• 1 tbsp. red wine vinegar• 1/4 tsp. cumin• salt and pepper

Directions:- Maryanne Katz, Member

“The 6am Deep Water Running class that Lynn Ozzello taught. Lynn was an excellent teacher and we had about 8 regular attendees in the class. The class allowed me to get a good workout and get

to work on time. To our disappointment the class was discontinued, but the “aquajoggers” stayed friends and still meet regularly.”

• Whiskmayonnaise,sourcream,3tbsplimejuice,limepeel,chile,andgarlicinalargebowl

• Stirincilantro,addcabbageandgreenonions,tosstoincorproateevenly.Seasonwithsaltandpepper

• Coverandchill1hour• Seasonslawwithmorelime

juice,salt,andpepperbeforeserving

- Lynne Welling, Jefferson Valley General Manager

Ingredients:• 1/2 c mayo• 1/2 c sour cream• 3 tbsp. fresh lime juice• 1.5 tsp. finely grated

lime peel• 1 serrano chile,

seeded, minced• 2 garlic cloves,

pressed• 1/3 c chopped fresh

cilantro• 8 c thinly sliced green

cabbage• 4 green onions,

minced

Directions:

Memory“I love when fall comes around and the leaves begin to turn

beautiful colors. That’s when I know it’s only a short time until our youngest members in the nursery will be Trick or Treating down the halls showing off all their clever costumes. It’s one

of the most adorable parades at the club.”

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• Placethejicama,pomegranateseeds,onion,cilantro,andmintinalargesaladbowl

• Inasmallbowlmakethedressingbywhiskingtogethertheoliveoil,limejuice,pomegranatemolasses,andsalt

• Pourthedressingoverthesaladandtossuntilthejicamaiswellcoated.Chillfor20minutesbeforeserving

- Lynne Welling, Jefferson Valley General Manager

Ingredients:• 1 (3 lb) jicama, peeled

& cut into 1/8 in. sticks• 1 med. pomegranate,

seeds removed• 1/2 red onlion, sliced• 1 cup fresh cilantro,

finely chopped• 1 cup loosely packed

fresh mint, shredded Dressing

• 1/2 c extra virgin olive oil

• 1/3 c freshly squeezed lime juice

• 2 tbsp. pomegranate molasses

• 1/2 tsp. sea salt

Directions:- Pam Rotando, Director of Communications

• Cutchickenintobitesizepieces• Chop1/2bunchofcilantro• Chop1/2greenpepper,fine• Chop1/2mediumredonion,fine• Cutavocadointosmallpieces• Mix1/4cuplimejuice,oliveoil,

saltandpepperinabowl• Addchicken,cilantro,green

pepper,onionandchickpeas• Mixinavocadolast• Servecold

Ingredients:• 2 Chicken breasts•Salt• Pepper•Olive oil• Lime juice•Cilantro•Green pepper•Medium red

onion• 1 avocado• 1 can chickpeas

Directions:

“The member parties we have had over the years have always been great events. I enjoy seeing members and staff getting together

for a wonderful evening of catching up with one another, meeting new friends and sharing some laughter and food.”

Memory “I fondly look back at our Midnight Madness Night when we

opened the new Fitness Center after relocating the pool to it’s current location. We kept the Club open for 24 hours, gave

out t-shirts and a great time was had by all.”

Memory

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Memory

• Heatthecanolaoilinasaucepanovermediumheat.Cookandstirthegarlicand1/4cuponioninthehotoiluntiltheonionhassoftenedandturnedtranslucent,about5minutes

• Pourinthewater,2teaspoonssalt,and1/4teaspoonblackpepperandbringtoaboil;stirthequinoaintothemixture,reduceheattomedium-low,andcover.Simmeruntilthequinoaistender,about20minutes

• Drainanyremainingwaterfromthequinoawithameshstrainerandtransfertoalargemixingbowl.Refrigerateuntilcold

• Stirthetomato,carrots,bellpepper,cucumber,corn,and1/4cupredonionintothechilledquinoa.Seasonwithcilantro,mint,1teaspoonsalt,and1/4teaspoonblackpepper.Drizzletheoliveoilandbalsamicvinegaroverthesalad;gentlystiruntilevenlymixed

Ingredients:• 1 tsp. canola oil• 1 tbsp. garlic, minced• 1/4 c. diced onion• 2.5 c water• 2 tsp. salt• 1/4 tsp. ground black

pepper• 2 c quinoa• 3/4 c diced fresh tomato• 3/4 cup diced carrots• 1/2 cup diced yellow bell

pepper• 1/2 c diced cucumber• 1/2 cup frozen corn

kernels, thawed• 1/4 c diced red onion• 1.5 tbsp. fresh cilantro,

chopped• 1 tbsp. chopped fresh mint• 2 tbsp. olive oil• 3 tbsp. balsamic vinegar

Directions:• Placethegroundbeefinalargeskilletover

mediumheat.Brownthemeatandbreakintosmallpieces.Stirinthetacoseasoningand1/3cupwater.Simmeruntilthewaterisabsorbed,thenremovefromheat.

• Mixthesourcreamwiththeranchdipmix.Chilluntilreadytoserve.

• Chopthelettuceandpileinalargeservingbowl.TosswithCatalinaDressingandaddalittlemoreifyousodesire.Pilethetacomeatandbeansoverthetop.

• NextpileonthecrushedDoritos,tomatoes,greenonions,avocadoslices,olives,andcheese.Topthesaladwithaheapingportionofranchsourcreamandserve!

Ingredients:• 1 lb. ground beef• 1 pack taco seasoning• 1.5 c sour cream• 1 pack ranch dip mix• 1 large head romaine

lettuce• 1 pt. grape tomatoes,

halved• 15 oz. can kidney

beans, drained• 3.8 oz. can sliced black

olive, drained• 2 c crushed nacho

cheese Doritos (corn chips)

• 1 c chopped green onions

• 1 c shredded cheddar cheese

• 1 sliced avocado• Catalina Dressing

Directions:- Jacquie Giannico, Marketing Director

“Comedy Night in Club Fit Briarcliff was a ton of fun. The comedians opened the night up with ‘This club is

so big and beautiful that we passed it on the way here...we thought it was an indoor mall!’”

- Pam Rotando, Director of Communications

Memory

“Back during the opening of Briarcliff, we had been working from a sales/reception trailer in the club parking lot. Then finally the day came when we were able to close down the trailer and move into the building! It was a great day to see members move through the

club for the first time and rave about all the new facilities.”