Category: Vegetables

Trim the beet ends, then arrange on the bottom of a suitable pot. Add 1/2″ water,  1/4″ EVOO, then salt and pepper heavily. Add a handful of crushed garlic.

Cover generously with fresh thyme springs, then cover the pot and roast at 400 F. until completely tender. Remove and cool until comfortable to handle. Slide the skins off using a kitchen towel.  Cool completely and transfer to a storage container. Cover, date, initial and refrigerate.

Yield 1X:	4.00	heads	Allergens:
Portion:	1/5 each	heads	Garlic
Portions:	20.0
Shelf life:	3 days
Date:	3.9.21

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Cauliflower heads		4.00		8.00		12.00
Water		3.00		6.00		9.00
Salt		4.00		8.00		12.00
Sugar		2.00		4.00		6.00
Garlic, crushed		1.00		2.00		3.00
Black peppercorns		0.13		0.25		0.38
Saffron, crushed (small pinch)		1.00		2.00		3.00
Meyer lemon skin (Each)		2.00		4.00		6.00

Carefully measure and prepare all ingredients.

Cut the cores and leaves from the bottoms of the cauliflowers, and place them into a suitable pot. Combine all other ingredients in a stainless steel pot, and bring to a boil. Allow to cool slightly, then pour over the cauliflowers. Allow to brine for 24 hours.

The next day, remove the cauliflowers, from the brine, and allow to drain completely. Pick off any solids from the brine, and transfer to a sheet pan. Brush each head with a good amount of 50/50 olive oil, and sprinkle with pepper. Roast at 350 until completely soft to the center, about 2 – 2 1/2 hours. If the top becomes too brown, cover with aluminum foil while they continue to cook. Cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Slice each head into five slices, and reheat on a sheet pan with a little bit of water. Hold hot in the steam table for service. Garnish with chopped parsley.

Yield 1X:	52.00	oz	Allergens:
Portion:	2	oz	Onion, garlic, dairy
Portions:	26.0
Shelf life:	4 days
Date:	3.9.21

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Red wine	1	8.00	3		4	8.00
Ruby port wine	1	8.00	3		4	8.00
Black peppercorns		0.125		0.25		0.375
Thyme sprig (ramitas)	2		4		6
Red onions, 1″ cubes	3		6		9
Garlic, sliced		0.50		1.00		1.50
Cream		12.00	1	8.00	2	4.00
Red wine vinegar		3.00		6.00		9.00

Carefully measure and prepare all ingredients.

Combine both wines, peppercorns, and thyme in a stainless steel pot, and place over high heat. Bring to a boil, then reduce to a fast simmer. Reduce by half.

Strain the peppercorns and thyme out, then add the onions and garlic. Cover, and bring to a boil. Reduce to a fast simmer, and cook until the onions are completely soft, stirring occasionally.

Add the cream and vinegar, and return to a boil. Reduce to a simmer, and cook until the cream just begins to thicken.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	64.00	oz	Allergens:
Portion:	1	oz	Onion, chili
Portions:	64.0
Shelf life:	1 day
Date:	2.21.20

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
White onions, small dice		3.00		6.00
Heirloom tomatoes, small dice		9.00	1	2.00
Cilantro, chopped		2.50		5.00
Lemon juice		2.00		4.00
Avocado meat, mashed (each)		12.00	1	8.00

Carefully measure and prepare all ingredients. Combine in a mixing bowl, and stir until the avocadoes are almost smooth. Season to taste with salt and pepper.

Cut each squash in half, then scoop the seeds out. Place on a sheet pan, cut side up. Sprinkle each half with 3 tablespoons of brown sugar, then add 1 tablespoon of whole butter to each. Season with salt and pepper. Roast at 450 until tender, about 30 minutes.

Cool, and cut into bite-sized pieces. Reheat to serve.

Yield 1X:	113.00	oz	Allergens:
Portion:	4	oz	Garlic, onions
Portions:	28.3
Shelf life:	5 days
Date:	11.11.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Bacon		12.00
Onions, small dice		12.00
Garlic, minced		1.00
Sauerkraut	5
Chicken broth		8.00
Caraway seeds (teaspoons)		2.00

Carefully measure and prepare all ingredients. Cook the bacon over high heat until brown and bubbling. Add the onions and garlic, and reduce the heat to medium.

Cook until the onions are completely soft. Drain the sauerkraut in a colander, then rinse with cold water. Add to the bacon and onion pot along with the chicken broth and caraway seeds. Cover and cook until the sauerkraut is tender. Correct seasoning. Cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

 

Prep Recipe Ingredient	1	X
	lb	oz/each
Black Russian kale, stems removed (case)		1.00
Bacon, chopped	2
Garlic, minced		2.00
Onions, small dice	2

Carefully measure and prepare all ingredients. Cook the bacon over high heat until brown and bubbling,

then add the garlic and onions. Cook until the onions are soft, then add the kale and chicken broth. Season with salt and pepper, then cover. Cook, stirring occasionally until the kale is completely tender.

Transfer to a sheet pan, and cool completely at room temperature.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	54.00	oz	Allergens:
Portion:	3	oz	Onion
Portions:	18.0
Shelf life:	2 days
Date:	9.18.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Cucumbers, sliced 1/8″	3
Shallots, minced		4.00
Dill, chopped		1.00
Parsley, chopped		1.00

Carefully measure and prepare all ingredients. Season the cucumbers with salt and pepper, then stir in remaining ingredients.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	309.00	oz	Allergens:
Portion:	6	oz	Garlic, onion
Portions:	51.5
Shelf life:	2 days
Date:	7.26.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Bacon ends, medium dice	2
Garlic, minced		4.00
Onions, small dice	2
San Marzano tomatoes, crushed (can)		1.00
Romano beans, stems off, cooked soft	15

Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, and add the bacon. Cook, stirring, until the bacon renders and becomes golden brown.

Add garlic, and stir for 15 seconds, then add onions and a little salt and pepper, and cook, stirring occasionally until the onions are soft. Add the tomatoes, bring to a boil, then reduce to a simmer. Cook for 30 minutes, stirring occasionally, then add the blanch beans.

Bring the mixture to a boil, then reduce to a simmer. Cook until the beans are soft. Remove from the heat, season to taste with salt and pepper, then transfer to a hotel pan to cool.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Reheat in a pot over medium flame. Hold in the steam table.