Category: Vegetables

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Honey Glazed Carrots

Yield 1X: 180.00 oz Allergens:
Portion: 4 oz Dairy
Portions: 45.0
Shelf life: 2 days
Date: 10.26.18
Prep Recipe Ingredient 1 X
lb oz/each
Rainbow carrots, peeled, cut battonette 10
Butter 8.00
Water 1 8.00
Honey 8.00
Salt and pepper to taste

Carefully measure and prepare all ingredients. Combine in a rondeau over high heat, and stir to mix. Cover, and steam for 11 minutes. Remove the carrots to a sheetpan to cool. Reduce the liquid to a thin syrup.

To reheat, place carrots in a saute pan over high heat, and add enough glaze to coat lightly. Heat through, reducing liquid until it clings to the carrots. Correct the seasoning and serve or hold hot.

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Heirloom Tomato and Cucumber Salad

Yield 1X: 34.50 oz Allergens:
Portion: 4 oz Onion
Portions: 8.6
Shelf life: 1 shift
Date: 9.24.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Persian cucumber, halved, then sliced 1/4″ 1 2
Heirloom tomatoes, cored and sliced 1 2
Dill, chopped coarsely 0.25 0.50
Italian parsley leaves, chopped coarsely 0.25 0.50
Lemon shallot vinaigrette 2.00 4.00
Salt and pepper to taste

Carefully measure and prepare all ingredients. Combine and toss to mix. Season to taste with salt and pepper. Hold at room temperature.

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Eggplant Caponata

Yield 1X: 186.50 oz Allergens:
Portion: 6 oz Garlic, onion, chili
Portions: 31.1
Shelf life: 3 days
Date: 8.30.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Celery, sliced 1/4″ 1 8.00 3
Eggplant, large dice 5 10
EVOO 1.50 3.00
Garlic, minced 2.00 4.00
Red onion, halved, sliced 1/8″ 1 8.00 3
Green olives, cut into thirds 10.00 1 4.00
Capers, drained 5.00 10.00
Marinara sauce 1 12.00 3 8.00
Sherry wine vinegar 6.00 12.00
Honey 2.00 4.00
Chili flakes (GRAMS) 2.00 4.00
Mint, coarsely chopped (BUNCH) 2.00 4.00

Carefully measure and prepare all ingredients.

Bring a pot of salted water to a rolling boil, then cook the celery until tender, but not mushy. Drain and cool.

Heat the olive oil over high heat, and add the garlic. Cook for aroma 30 seconds, then add the red onions. Cook , stirring, until soft. Transfer to a sheet pan and cool.

Deep fry the eggplant in small batches until golden brown, then transfer to a sheet pan lined with paper towels to drain.

Combine all ingredients in a mixing bowl, and stir to mix.


Season to taste with salt and pepper. Do not over mix or the eggplant will become a paste. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Bring to room temperature before serving. Garnish with chopped mint.

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Roasted Eggplant Puree

Yield 1X: 120.00 oz Allergens:
Portion: 4 oz Garlic, sesame
Portions: 30.0
Shelf life: 3 days
Date: 8.19.18
Prep Recipe Ingredient 1 X
lb oz/each
Eggplant, stem off, halved 12
Prepared tahini 1 4.00
Garlic, paste 2.00
EVOO 6.00
Lemon juice, freshly squeezed 6.00

Carefully measure and prepare all ingredients. Lightly oil the eggplant, and season well with salt and pepper. Grill the cut side until blackened, then turn over and cook until soft all the way through.

Cool, then scoop flesh from the skin. Blackened surface is ok. Transfer to a suitable mixing bowl, and add remaining ingrredients.

Mix with a whisk until creamy and smooth. Season to taste with salt and pepper. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning and add additional lemon juice on subsequent days.

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Sauteed Zucchini with Brown Garlic

Yield 1X: 60.00 oz Allergens:
Portion: 4 oz Garlic
Portions: 15.0
Shelf life: 10 minutes
Date: 8.8.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO 1.50 3.00 4.50
Zucchini, Green, medium dice 2 4 6
Zucchini, Yellow, medium dice 2 4 6
Garlic, sliced 1.00 2.00 3.00

Carefully measure and prepare all ingredients.

Heat a large saute pan over high heat, and add the oil. When the oil smokes, add the garlic and toss. Add both zucchini, and toss immediately. Continue to cook over high heat, tossing, until the zucchini softens.

Season to taste with salt and pepper mix, and transfer to warm plates or the steam table.

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Marinated Roasted Beets

Yield 1X: 48.00 oz Allergens:
Portion: 4 oz Garlic
Portions: 12.0
Shelf life: 3 days
Date: 7.30.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Beets, tops and bottoms cut off 4 8 12
EVOO 2.00 4.00 6.00
Garlic, crushed 1.50 3.00 4.50
Thyme sprigs 0.50 1.00 1.50
Red wine vinegar 1.00 2.00 3.00

Carefully measure and prepare all ingredients. Arrange the beets, cut side down, in a suitable pot. Pour the EVOO over the top, add 1/4″ water, and add the garlic and thyme. Season well with salt and pepper. Cover the pot.

Roast at 350 F. for 90 minutes or until tender, then remove from the oven and cool completely.

Remove the skin, and cut each beet into eight wedges. Transfer to a bowl, then add the vinegar. Season again with salt and pepper, then toss to combine.

Allow to marinate for 15 minutes, tossing regularly.Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Potato Cucumber Salad

Yield 1X: 34.50 oz Allergens:
Portion: 6 oz Onion, dairy
Portions: 5.8
Shelf life: 2 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Dill crème fraiche 6.00 12.00 1 2.00
Milk 4.00 8.00 12.00
Cucumber, seeded and medium diced 8.00 1 1 8.00
Yellow Fingerling potatoes, sliced 1/4″ 1 2 3
Freshly squeezed lemon juice 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine dill cream and milk in a suitable bowl, and mix well. Add remaining ingredients, and mix well. Correect seasoning. Check daily.

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

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Tomato Basil Relish

Yield 1X: 14.50 oz Allergens:
Portion: 0.5 oz Onion
Portions: 29.0
Shelf life: 2 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Tomato concassee 8.00 1 1 8.00
Shallot, minced 0.50 1.00 1.50
Basil, chiffonade (grams) 6.00 12.00 18.00

Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, then mix. Season to taste with salt and pepper.

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

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Tomato Concassee

Tomato concasse is a culinary term for tomato flesh that has been peeled, seeded, and diced.

Cut the core out of each tomato, then score the skin on the opposite side.

Drop into simmering water for 15 to 30 seconds, depending on how ripe the tomatoes are to loosen skin. Then peel.

Cut in half, then squeeze to push seeds out. In this example, the tomato has very little seeds. Chop the finished meat into medium dice and drain. Transfer to a storage container, label, date, initial, and cover. Store refrigerated.

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Spinach Malfati (Gnudi)

Yield 1X: 128.00 oz Allergens:
Portion: 6 oz Glluten, dairy
Portions: 21.3
Shelf life: 4 days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Baby spinach 4 8
Ricotta, drained overnight 2 4
Eggs (each) 6.00 12.00
AP flour 1 2
Grated Parmesan cheese 10.00 1 4.00
Salt and pepper mix 0.25 0.50

Add a cup of water to a large pot, then place over high heat. Add the spinach and a good pinch of salt, and cover. When it starts to steam, stir the top spinach down to the bottom. Continue cooking until the spinach is completely cooked.

Drain. Transfer the cooked spinach to a 2″ perforated hotel sitting in a 4″ solid hotel pan, and spread out evenly over the surface. Place a solid 2″ hotel pan on top, and place a 35 lb. container of fryer oil on top. Allow to drain for 30 minutes.

Transfer the spinach to a cutting board, and chop well. Transfer to a suitable mixing bowl, and add the eggs and ricotta. Stir smooth, then add the flours and cheese and salt and pepper. Stir to combine very well.

Form the malfati using two spoons. Drop them into salted boiling water, one at a time, and cook until they float. Remove from the water to a perforated hotel pan, and cool at room temp. When they are cool and dry on the surface, transfer to a 2″ hotel pan in single layers.


Cover, label, date, and initial. Store refrigerated.