Tag: AM Pantry

Yield 1X:	16.00	pc	Allergens:
Portion:	3	pc	Garlic
Portions:	5.3
Shelf life:	3 days
Date:	7.16.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Celery hearts, trimmed (each)		4.00		8.00		12.00
Garlic, crushed		0.50		1.00		1.50
Salt and pepper mix
Chicken broth	4		8		12
Bay leaf (each)		2.00		4.00		6.00
Fresh thyme (bunch)		0.25		0.50		0.75

Trim and cut celery heads as shown. Place into a suitable pot to poach. Add the garlic, bay leaf, and fresh thyme, then pour the chicken broth over to cover.

Bring to a boil, then reduce to a slow simmer. Cover, and cook until tender, about 12 minutes. Remove from the cooking liquid, and reserve liquid for celery soup. Transfer to a low storage container in a single row and allow to cool. When cool, cover tightly, label, date, and initial. Store refrigerated.

 

Yield 1X:	30.00	oz	Allergens:
Portion:	5	oz	Garlic, onion, gluten
Portions:	6.0
Shelf life:	1 day
Date:	7.6.19

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Cooked fregula pasta	1		2		3
Mixed baby heirloom tomatoes, quartered		8.00	1		1	8.00
Garlic, minced		0.25		0.50		0.75
Scallions, green part only – 1 bu.		1.00		2.00		3.00
Basil, chiffonade – 1/2 bu.		0.25		0.50		0.75
Italian parsley, chopped medium – 1/2 bu.		0.25		0.50		0.75
House vinaigrette		1.50		3.00		4.50
Salt and black pepper – to taste
Freshly squeezed lemon juice – 1 ea.		1.00		2.00		3.00

Prepare the ingredients as indicated.

Cut the basil into chiffonade as demonstrated in the video, taking care to slice rather than chop the leaves to avoid bruising. Sliced the scallions thinly, then transfer to a suitable bowl and cover with cold water. Soak for 10 minutes, then drain.

Combine the cooked pasta, quartered tomatoes, soaked scallions, basil, and parsley, and toss to combine. Drizzle the vinaigrette over the salad, and toss to coat evenly. Add the lemon juice, toss to combine, then season to taste with salt and black pepper.

Yield 1X:	23.13	oz	Allergens:
Portion:	4	oz	Onions
Portions:	5.8
Shelf life:	1 shift
Date:	7.6.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Toybox tomatoes, halved or quartered	1		2		3
Italian parsley, coarsely chopped		1.00		2.00		3.00
Cilantro, coarsely chopped		1.00		2.00		3.00
Olive oil		2.00		4.00		6.00
Lemon juice, freshly squeezed		1.00		2.00		3.00
Shallot, minced		2.00		4.00		6.00
Salt and pepper mix		0.13		0.25		0.38

Carefully measure and prepare all ingredients.

Combine in a stainless mixing bowl, and toss to mix well.

Transfer to 1/6 pan, and place in the refrigerated prep table. Discard any leftover at the end of the shift.