Category: Vegetables

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Roasted Beet and Arugula Salad

Prepare the roasted beets, 10 lbs. each red and yellow using this recipe.

Marinate diced beets medium dice, the marinate as follows:

Yellow Beets
10# raw – 6# cooked and peeled.
Add .75 oz. salt and pepper mix, 5 oz. champagne vinegar, and .5 oz. sugar.

Red Beets
10# raw = 4# 12 oz. cooked and peeled
add .5 oz. salt and pepper mix, 4 oz. sherry wine vinegar, and .5 oz. sugar

Toss to mix, then transfer to a storage container.

To make the salad:
Prepare kits with 6 oz. yellow beets and 4.75 oz. red. Add 1.5 oz. house vinaigrette and 1 oz. champagne vinegar. Toss to mix well. To serve, add 3/4 oz. arugula and toss. Add 1.5 oz. goat cheese and toss.

This is four portions.

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Sugar snap peas prep and finishing

Remove the stem ends from the peas, then blanch in well-salted boiling water for 30 seconds. Immediately transfer to ice bath and cool completely. Drain and transfer to a covered container. Label, date and refrigerate.

To serve, place a pat of whole butter into a saute pan over high heat, and melt the butter. Add the blanched peas and season with salt and pepper. Cook, tossing until heated through. transfer to the warm plate and serve.

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Spicy Candied Pecans

Yield 1X: 32.00 oz Allergens:
Portion: 1 oz Tree nuts, chili
Portions: 32.0
Shelf life: 1 week
Date: 8.9.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Whole pecan halves 2 4 6
Powdered sugar 10.00 1 4.00 1 14.00
Cayenne 0.50 1.00 1.50
Kosher salt 1.00 2.00 3.00
Water 2.00 4.00 6.00

Carefully measure and prepare all ingredients. Combine all but the pecans in a bowl, and mix until completely smooth with a whisk. Add pecans, and toss with a spatua until all pecans are evenly coated.

Line a sheetpan with parchment, then spread the pecans evenly so that they are in a singel layet. Bake at 350 until golden brown, about 12 minutes. Remove a cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.

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Entrée Plate Set 2018

Yield 1X: 10.00 port Allergens:
Portion: 1 port Butter
Portions: 10.0
Shelf life: 15 minutes
Date: 7.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red “C” Potatoes 3 6 9
Canola oil 2.00 4.00 6.00
Frozen vegetable mix 3 8.00 7 10 8.00
Whole butter 5.00 10.00 15.00

Wash the potatoes, then toss with canola oil and salt and pepper mix.

Transfer to a 2″ hotel pan in a single layer, and roast at 350 F. for 25 minute, or until soft in the center with a crisp skin. Transfer to the steam table.

Drop the frozen vegetable mix in boiling salted water, and cook until soft, about three minutes. Drain well, then transfer to a hot saute pan with the butter. Season to taste with salt and pepper mix, and toss to combine. Transfer to the steam table.

Portion onto the entree plate or a side dish for large entrees.