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May. 18, 2011
Garmin-Cervelo’s Race-Day Recipes from the Clif Bar Food Mobile - Wednesday
Yesterday we posted day one's recipes from the Clif Bar Food Mobile, out on the roads of California this week.

Barbara and Chris Grealish are hard at work keeping the Garmin-Cervelo riders nourished during the Amgen Tour of California. Here are the recipes from the Tour for Wednesday!

Clif Bar Food Mobile 2

Each day of the race, we’ll post the recipes that Barbara and Chris are preparing for the riders so you can eat like a pro as you enjoy the evening race recap on Versus.

Wednesday May 18th Recipes

Grilled chicken kebobs or yogurt marinated chicken and/or DZ Tofu grill
Sweet Potatoes
Grapefruit Avocado salad

Indian-Style Grilled Chicken

Recipe summary:
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 servings

This grilled chicken has an American twist—the addition of hot sauce. If you like your food less spicy, start with 1/4 cup.

1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon coriander
1 teaspoon chili powder
2 teaspoons garam masala
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 cup hot sauce, such as Frank's Original Hot Sauce
3/4 cup plain yogurt
1/4 cup heavy cream
4 cloves garlic, minced
3 tablespoons soy sauce Cooking spray
8 pieces chicken bone-in thighs

1. Combine all ingredients (except cooking spray and chicken) in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.
2. Prepare grill and spray grate with cooking spray.
3. Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down over direct heat with the grill cover closed 6 to 8 minutes; turn and grill second side 6 to 8 minutes.

Recipe by Relish chef Jon Ashton.

Grilled Greek Chicken Kebabs with Mint-Feta Sauce

Recipe summary:
Total Time: 1 hour (with marinating)
Prep Time: 30 minutes
Yield: 4 servings

1lb boneless skinless chicken (thighs cut into twenty four 1 inch pieces)
1 zucchini (halved lengthwise and cut crosswise into sixteen 1-inch pieces)
½ red onion (quartered layers separated)
2 tbsp olive oil
1 tsp dried oregano
3 tbsp wine vinegar
Coarse salt
Ground pepper
½ cup feta (crumbled, 2 ounces)
¼ cup plain low-fat yogurt
1 cup fresh mint (leaves)

1. In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
2. Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
3. Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
4. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.

Lemon Pine-Nut Rice

Recipe summary:
Yield: Serves 4

1 cup long grain white rice
Coarse salt and ground pepper
¼ cup pine nuts, toasted
1 tablespoon extra virgin olive oil
½ teaspoon lemon zest
1 tablespoon fresh lemon juice

In medium saucepan, bring 1½ cups water to a boil. Add rice, season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook just until tender - 15 to 17 minutes. Remove pan from heat, and let stand, covered, for 5 minutes.

Toss rice with pine nuts, oil, and lemon zest and juice.
Season with salt and pepper.
Fluff gently with a fork.

Teriyaki Tofu and Mushrooms

28 oz firm tofu (sliced crosswise into 6 rectangles)
3 tbsp peeled fresh ginger (finely grated)
¼ cup soy sauce
1 tbsp rice vinegar
1 tbsp sugar
2 tsp cornstarch
2 tbsp vegetable oil
8 oz shiitake mushrooms (fresh shiitake mushrooms stemmed and caps sliced ¼ inch thick about 4 cups)
1-2 bunch watercress (stemmed about 6 cups)

1. Arrange tofu in a single layer on a baking sheet lined with paper towels. Cover with more towels and another baking sheet; weight with a heavy skillet. Let drain until towels are soaked, about 15 minutes.
2. Meanwhile, make teriyaki sauce: Place ginger in a fine strainer; press to release juices into a bowl. Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook half the tofu until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining tofu.
4. Heat remaining tablespoon oil in same skillet over medium heat. Cook mushrooms, stirring often, until browned, about 5 minutes. Add teriyaki sauce; bring to a boil. Cook until thickened, about 1 minute. Return tofu to pan; toss gently to coat. Serve with watercress.

Avocado and Grapefruit Salad
2007, Ina Garten, All Rights Reserved

Recipe summary:
Total Time: 10 minutes
Prep Time: 10 minutes
Yield: 4 to 6 servings

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Bombay Sweet Potatoes

Recipe summary:
Total Time: 40 minutes
Prep Time: 15 minutes
Yield: 6 servings

1 lb sweet potato
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1 bay leaf
1 tablespoon ginger, grated
1 onion, diced
1/2 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon lemon juice
1 teaspoon garlic, minced
1/2 teaspoon kosher salt
2 tomatoes, chopped
1 tablespoon cilantro, chopped
Change Measurements: US | Metric

1. Peel potatoes and cut into 2-inch pieces. Place in a saucepan and cover with water. Bring to a boil over medium high heat, cooking until softened (10-15 minutes) Drain.
2. In a wok or skillet heat oil over medium high heat. Stir in mustard seeds and bay leaf. When seeds start jumping add ginger and onion. Reduce heat to medium low and add next 5 ingredients (turmeric - salt) and the potatoes. Cook stirring occasionally.
3. Stir in tomatoes and a little water if needed and cook a few minutes more or until potatoes are tender.
4. Top with cilantro.
Posted by:
Le Sensation American
From the Road, Team Clif Bar

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We like getting our heart rates up, taking a big breath of fresh air, savoring delicious food. But we also love telling stories and here's where we type 'em up. (BTW, it works both ways; leave a comment—please and thank you.)

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