Category: Vegetables

Yield 1X:	360.00	oz	Allergens:
Portion:	5	oz	Onion, capsicum
Portions:	72.0
Shelf life:	3 days
Date:	6.7.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Eggplant, sliced 1/2″ – each		12.00		24.00
Zucchini, sliced 1/2″	10		20
Yellow wquash, sliced 1/2″	10		20
Red bell peppers, cored	5		10
Red onions, peeled and sliced 1/2″	5		10
Green olives, halved	2		3
Black olives, halved	1		2
Capers, drained and chopped		8.00	1
Parsley leaves, coarsely chopped		2.50		5.00
House vinaigrette		8.00	1
Red wine vinegar		12.00	1	8.00
EVOO		8.00	1

Carefully measure and prepare all ingredients. Lightly oil and season the vegetables, then grill over high heat until soft. Cool and dice.

Combine all ingredients in a large bowl, and mix well. Season well with salt and pepper. Cool completely.

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

Yield 1X:	170.00	oz	Allergens:
Portion:	5	oz	Garlic
Portions:	34.0
Shelf life:	2 days
Date:	5.23.19

Prep Recipe Ingredient	1	X
	lb	oz/each
White corn, shucked		21.00
EVOO		4.00
Garlic, minced		1.00
Red bell pepper, medium dice	1	4.00
Soy beans, defrosted	2	8.00
Basil, chiffonade		1.50
Salt and pepper

Carefully measure and prepare all ingredients. Grill the corn over medium-high heat until the tips of the kernels brown. Remove and cool. Cut the kernels from the cob. Heat the olive oil over high heat, and add the garlic. Cook for aroma, then add the peppers and a good pinch of salt and pepper.

Cook, tossing occasionally, until the peppers begin to soften, then add the soy beans and mix well. Transfer to a mixing bowl, and add the cooked corn and basil. Season well with salt and pepper mix.

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

Yield 1X:	48.30	oz	Allergens:
Portion:	1.5	oz	Dairy, garlic
Portions:	32.2
Shelf life:	4 days
Date:	5.20.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Sweet peas, large ones	2		4
Ricotta cheese		8.00	1
Parmesan cheese		4.00		8.00
Lemon zest – one lemon		1.00		2.00
Mint, chiffonade		0.20		0.40
Garlic, paste		0.10		0.20
EVOO		3.00		6.00

Carefully measure and prepare all ingredients. Cook the peas in salted boiling water until soft, then shock. Combine in the robotcoupe with the ricotta, parmesan cheese, lemon zest, and garlic, and process until smooth.

Season to taste with salt and pepper, then add the mint, drizzle the oil in while the machine is running.

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

To form, defrost wonton wrappers, and arrange them onto a sheetpan. Transfer the filling to a pastry bag, and pipe into the center of each wrapper as shown. Form as for crab rangoon. Place on a sheetpan lined with paper. Store refrigerated under plastic wrap.

Trim the large ends of the asparagus past the woody point, then blanch in heavily salted boiling water for three minutes. Transfer to an ice bath and shock. Drain and place on paper towels to drain and dry.

Transfer to a storage container, cover tightly, label, date, and store refrigerated.

Yield 1X:	144.00	oz	Allergens:
Portion:	6	oz	Garlic, sesame
Portions:	24.0
Shelf life:	3 days
Date:	3.28.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Beets, roasted and peeled, sliced	7		14
Prepared tahini	1	8.00	3
Dill, coarsely chopped (bunch)		2.00		4.00
Mint, coarsely chopped (bunch)		2.00		4.00
EVOO		4.00		8.00

Carefully measure and prepare all ingredients. Combine beets, prepared tahini, dill, and mint in a suitable bowl, and mix well. Season to taste with salt and pepper, then stir the olive oil in.

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

Yield 1X:	152.00	oz	Allergens:
Portion:	2	oz	Garlic, dairy
Portions:	76.0
Shelf life:	5 days
Date:	3.24.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Garlic cloves, crushed		6.00		12.00
Olive oil		2.00		4.00
Artichoke bottoms	6		12
Cream	3		6

Carefully measure and prepare all ingredients. Heat the oil and crushed garlic over medium-high heatm and cook, stirring, until the cloves are golden brown. Add the artichoke bottoms and cream, and season lightly with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook unitl the artichokes are completely soft.

Pass through the food mill, then transfer to the robot coupe, and process until completely smooth. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	43.50	oz	Allergens:
Portion:	2	oz	Dairy
Portions:	21.8
Shelf life:	four days
Date:	3.9.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Shelled peas, larger sizes	1	8.00	3
Butter		2.00		4.00
Chicken broth		12.00	1	8.00
Sugar		1.50		3.00
Cooked spinach		4.00		8.00

Carefully measure and prepare all ingredients. Combine in a suitable pot over medium heat, and bring to a boil. Reduce to a simmer, and cover. Cook until peas are completely soft, about five minutes.

Transfer to the Vitaprep and add the spinach. Puree until completely smooth. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	16.00	oz	Allergens:
Portion:	0.5	oz	Garlic, dairy
Portions:	32.0
Shelf life:	1 week
Date:	3.9.19

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Green garlic, roots off, cleaned	2		4		6
Butter		4.00		8.00		12.00

Carefully measure and prepare all ingredients. Separate the white and green parts of the garlic, then chop as shown.

Heat the butter in a suitable pot, and add the white part of the garlic and a pinch of salt and pepper. Place over medium heat, and cover. Cook until completely soft and beginning to brown. Remove from the heat and cool.

Bring a pot of salted water to a boil, then add the green part of the garlic. Cook until soft, about three minutes, then strain. Allow to cool. Combine both parts in the Vitaprep, and puree smooth.

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

Yield 1X:	64.00	oz	Allergens:
Portion:	2	oz	Garlic, onion, dairy
Portions:	32.0
Shelf life:	1 week
Date:	2.26.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Pancetta, sliced on #3, then minced	1
Garlic, minced		1.00
Cippollini, peeled, small dice	1	8.00
Apples, peeled and cored, small dice	1	8.00
Orange juice		4.00
Panko		4.00
Parsley, chopped		0.50
Parmesan cheese		2.50

Carefully measure and prepare all ingredients. Place the pancetta into a suitable pot, and cook over medium heat, covered, until rendered. Uncover, increase heat to high, and add garlic. Stir and cook for aroma. Add cippolini onions, stir and cover. Cook until softened, then add apples. stir, and cover. Cook until apples are soft but not mushy, then remove from the heat and cool. Stir in remaining ingredients, and season to taste.

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