Carnitas Salad. Pork Shoulder 3-4 oz/salad See recipe. scoop/salad. each/salad. Pickled red onions To garnish See recipe (in rounds recipes)

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1 The Salad Carnitas Salad Pork Shoulder 3-4 oz/salad See recipe guacamole Quinoa, Black Bean Salad A #12 portion scoop/salad A big spoonful of each/salad See recipe See recipe *made by sandwich station Pickled red onions To garnish See recipe (in rounds recipes) cilantro To garnish Creamy cilantro lime dressing 3 oz/salad See recipe *Vegetarian Version get s Spinach, Cotija Quesadilla Wedges 1 Quesadilla/salad See recipe The Pork Pork Shoulder 8 lb. Yield: 20 salads Dried oregano 2 T. cumin salt 4 tsp. ⅓ cup pepper 1 T. Cooking oil ⅓ cup Liquid smoke 1 T. onion 2 medium Rough large diced Orange 2 halved garlic 8 cloves Place pork in roasting pan (very tight fitting so that it cooks in its own juices). Combine oregano, cumin, salt, pepper, oil and liquid smoke into a paste. Rub over pork. Add onion, garlic, the juice of the orange and the spent orange halves to the pan. Cook in alto sham overnight (set at Cook temp 300 for 4 ½ hours, Hold temp at 180 ). The following morning, Pull from alto sham and cool enough to handle. Shred with 2 forks in a hotel pan. Cool. Portion to 3 oz per salad.

2 Creamy Cilantro Lime Dressing Lime juice 1 ½ cups for 25 servings Tomato/Onions liquid from Mexican Rice 1 ½ cups Cilantro (stems and leaves) 2 cups chopped garlic ¼ cup minced jalapeno ¼ cup minced Olive Oil 3 cups Sour Cream 2 or more cups In Vitamix or with a hand blender; combine 1st 5 ingredients. Add olive oil slowly to create an emulsion. Whisk in Sour cream to desired consistency. Guacamole Avocado 12 Red onion garlic jalapeno minced minced minced Lime juice cilantro chopped s&p tt Prep all minced and chopped ingredients. Cut avocados in half. With gloved hands, scoop out the flesh into a bowl with the other ingredients. Use hands to blend the guacamole. Season with salt and pepper. Quesadillas *for Vegetarian Versions: Wraps 1/salad Spinach About ½ cup/wrap chopped Cotija About 3 T./salad Mozzarella About 3 T./salad Combine cheese and sprinkle on ½ of wrap. Top with spinach. Fold wrap in half and grill until marked and melted.

3 Creole Shrimp Entree Salad The Salad Yield salads Creole Shrimp 6 shrimp/salad See recipe Red and Green Bell Peppers To garnish julienned Marinated Celery Salad ½ cup/salad See recipe Cherry Tomatoes To garnish halved Tomato Vinaigrette See recipe *Vegetarian Version Chopped Salad with Chickpeas Made for you by sandwich rotation or Chef Sarah Creole Shrimp Shrimp 2 bags *pull tails off, Stir fry Garlic ¼ cup minced Creole Seasoning ¼ cup Red Bell Pepper 1 cup Small dice Lemon Juice 1 ½ cups Parsley 1 cup chopped Creole Seasoning Paprika 2 ½ T. Garlic Powder 2 T. Salt 2 T. Black Pepper 1 T. Onion Powder 1 T. Cayenne 1 T. Dried Oregano 1 T. Dried Thyme 1 T. In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper. Heat a saute pan, add oil to coat. Saute the shrimp, in batches, in the oil over moderately high heat, turning until just white throughout (don t overcook). Add the lemon juice and parsley and cool. *Marinated Celery Salad is made by the student in the compound salad rotation for you.

4 Tomato Vinaigrette Lemon juice Crushed Tomato (canned) Oil (half olive, half veg) 1 cup 4 cups 5 cups garlic 5 cloves minced Cajun Seasoning honey Blend using vinaigrette method. To taste For balance, if needed **for Vegetarian Version -Chopped Salad with Chickpeas is made by the student in the sandwich rotation or Chef Sarah.

5 Grilled Steak and Eggs Salad with Blue Cheese and Avocado dressing The Salad yield~ 20 salads Flank Steak or Teres Major 3 ½ -4 oz / salad Grilled, sliced Red onions About ⅓ an onion / salad Sliced, grilled Eggs 1 / salad Poached Cherry Tomatoes To garnish halved Blue Cheese Crumbles Avocado Dressing To garnish 8 cups *Vegetarian Salads get grilled veggies See recipe For Steak -Heat grill to high and oven to 350. Grill steaks to mark, move to oven to finish cooking. Cook to medium rare 125 (carry over cooking to 130 ). Rest. Slice. Cool. Portion The Steak Rub *To do the day before Garlic 6 cloves minced Chili powder Cumin salt honey 4 Tbsp. 2 tsp. 2 tsp. 4 tsp. Worcestershire sauce ½ cup Combine and pulverize in a mortar and pestle to a paste. Rub paste on steak. Wrap in platic and refrigerate overnight. Heat grill to medium high. Pre-heat oven to 350. Grill mark steaks and finish in oven to 140. Cool, Slice. Vegetarian Salads: yield: 4 Zucchini 4 Thick sliced, grilled Eggplant 1 medium Thick sliced, grilled Olive oil herbs Salt and pepper Cut veggies. Toss in olive oil, herbs, salt and pepper. Grill on medium heat till tender. Assemble on salads as desired.

6 Avocado Dressing: Large, ripe avocados 4 garlic 3 T. minced Lime juice 1 cup Cilantro leaves ½ cup chopped Rice vinegar Olive oil Salt and pepper water 1/2 cup 4 cups To taste Add to desired consistency

7 Huli Huli Chicken Salad Components Huli Huli Chicken Entree Salad Chicken rdm 10 lb. onions 6 Sliced into rings, grilled zucchini 10 Halved lengthwise, grilled pineapple 4-5 (1 round per salad) Cut into rounds, grilled Cabbage, preferably red 2 quarts Chiffonade and mixed with greens carrots 3 lb. Peeled, shredded, mixed with greens Red and green bell pepper To garnish Thinly sliced Sesame, Ginger Vinaigrette See Recipe Huli Huli Tempeh Salad for Vegetarian Salads *made by sandwich rotation or Chef Sarah Brine the chicken the night before. Dry rub in the morning. Let sit, refrigerated while grilling veggies. Prep veggies for grill (work in collaboration with sandwich rotation on this prep). Toss veggies in oil, salt and pepper. Grill to done. Chill. Grill mark chicken on both sides without cooking through, then continue flipping from side to side (huli huli means turn turn) basting with the sauce as you turn (use silicone brush from pizza station). Turn, baste and cook until chicken is done and has a nice coating of sauce cooked to it. Toss shredded carrots, bell peppers and cabbage with mixed greens. Assemble salads with 3 oz. of chicken, grilled zucchini, pineapple, onions and dressing.

8 The Chicken Brine: Chicken rdm sugar 10 lb. ¾ cup Bay leaves 3 garlic 4 cloves smashed water Salt 1 gallon 1 cup ice To help cool brine Combine salt, sugar, garlic and bay leaves with 1 qt. of water and heat to dissolve solids. Add remaining 3 qts. Cold water. Pour brine over chicken in a deep hotel pan. Cover in plastic wrap. Refrigerate 3 hrs. - overnight. Dry Rub: Garlic powder 3 T. salt 3 T. paprika Cayenne 1 ½ tsp. 1 ½ tsp. Onion powder 1 ½ T. Ground cumin, pepper 1 ½ tsp. each Lemon juice ⅓ cup Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl.

9 Huli Huli Marinade: Pineapple juice ketchup Soy sauce Brown sugar 4 ½ cups 2 ¼ cups 1 cup 2 ¼ cup Ground ginger 3 T. Sherry Vinegar 2 ½ cups In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Reserve about 6 cups for marinating the tempeh (give to student on compound rotation). Preheat a grill to medium heat. Sesame, ginger Vinaigrette Soy sauce Rice vinegar Sesame oil Salad oil Sugar for 23 servings 1-2 cups (to taste) 2 cups 1 cup 4 cups ¾ cup Ginger ¼ cup minced Garlic 5 cloves minced Black pepper 2 tsp. **For Vegetarian Versions and Salad Bar Huli Huli Tempeh; made by the student in the sandwich rotation or Chef Sarah.

10 The Salad Mixed Greens Braised Moroccan Chicken Moroccan Carrot Salad Cucumber Tomato Salad Moroccan Chicken Salad As needed 3-4 oz./salad 3/4 cup/salad 3/4 cup/salad *this recipe is in the compound salad section and will be made for you by the student in the sandwich rotation. Green Olives As needed for garnish **Vegetarian Versions: Falafel 2/salad Fill platter or to go container with lettuce mix, 1 cup each of the carrot and cucumber salads, top with 3-4 oz. shredded chicken (or chickpea salad for vegetarian), garnish with 5-6 green olives, serve dressing on the side. Harissa Paste: Dried Chiles (mildly spicy such as pasilla) Caraway seeds Coriander seeds Cumin seeds Dried mint Olive oil 3 ½ oz. Stemmed, seeded ½ tsp. ¼ tsp. ¼ tsp. 1 tsp. 3 T. (plus more as needed) Preserved Lemon Peel 1 ½ T. minced Garlic 5 cloves minced Cover chiles with very hot water, and let sit until softened, about minutes. Heat caraway, coriander, and cumin in an small pan over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside. Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 1 2". Refrigerate, topping off with more oil after each use. Harissa paste will keep for up to 3 weeks.

11 Braised Moroccan Chicken yield servings Chicken Dark Meat (RDM) 7 # trimmed Harissa Paste ¼ cup House made Onion 1 large Small diced garlic 3 cloves chopped Parsley, stems and leaves Cilantro, stems and leaves butter Ground turmeric Ground coriander 8 stems 8 stems 1 Tbsp. 1 tsp. 2 tsp. Fresh Ginger 1 T. minced pepper 1 tsp. Preserved lemon, peel only ¼ cup chopped Chicken stock Enough to just cover chicken by ½ Season then Sear (in rondeau) the chicken, remove to hotel pan, add aromatics to rondeacken, cover chicken about ½ way with liquid, bring to light simmer. Put in 325 oven until u, saute to fragrant and starting to soften, add some liquid to deglaze, add back chitender and shreds. Dressing Lemon Juice yield 24-3 oz. servings 2 ¼ cup Preserved Lemon Rinds ⅓ cup minced Ground cumin 1 ½ T. Paprika 1 ½ T. Garlic cayenne Olive oil s&p and honey Combine with stick blender. 5 cloves ½ tsp. 4 ½ cup tt

12 Moroccan Carrot Salad *this recipe is for for the entree salad and the salad bar Carrots 1 gallon, shredded Peeled, shredded using robot coupe Lemon Juice ½ cup Parsley 1 cup minced garlic 3 Tbsp. minced Ground cumin 2 tsp. toasted paprika 2 tsp. toasted jalapeno 2 Tbsp. minced s&p Watercress (or other spicy greens) Combine. tt A lot **For Vegetarian Version: Falafel Dried chickpeas 11 oz. Sorted, rinsed and soaked in brine overnight parsley ½ bunch chopped Green onions 2 Finely chopped cayenne Ground cumin Ground coriander ½ tsp. ½ Tbsp. ⅔ tsp. Garlic cloves 3 Crushed w/ ½ tsp. salt Baking powder 2/3 tsp eggs 2 Drain the soaked beans. Do not cook. Rinse and dry them. In a food processor, blend all ingredients until the mixture is homogenous (check with chef Sarah for proper consistency). Form the mixture into balls using a portion scoop. Flatten them slightly. In a hot deep fryer (around 350 ), fry the falafel until crisp and brown (about 4 mins). Remove and drain. Cool and serve.

13 Turkey Cobb Entree Salad Roast Turkey Salad Components Cut salad greens As needed Turkey Salad see recipe 1 large scoop/salad. *make by entree station for entree salads and salad bar Cobb Vinaigrette see recipe Vegetarian Waldorf Salad see recipe for Vegetarian Salads, 1 large scoop/salad *made by sandwich station Brine the Turkey Breast 2 days in advance Turkey Breast Northwest Beer Water 3 bottles as needed to cover bird salt As needed (2% of total weight of turkey and liquid) In a deep half hotel pan, combine Turkey Breast, beer and enough water to almost cover (minus about 1 qt.). Take weight of contents plus weight of 1 qt. Water (2 lbs.)(don t forget to subtract the weight of pan) multiply by.02 to get 2%. Combine that much salt with 1 qt. Of water and heat till dissolved. Cool Salt water. Add salt water to hotel pan. Cover in plastic wrap. Refrigerate 3-6 hrs. (if refrigerating longer, use less salt). Roast the Roast Turkey Breast 1 day in advance s&p Brined Turkey breast water 1 cup mirepoix Enough to cover bottom of small roasting pan or rondeau Rough Large Dice, Preheat oven to 425. Trim excess fat from turkey breast. Pat dry with paper towels. Lay breast on mirepoix, skin side up. Season with salt and pepper. Pour water into pan. Roast at 425 for 20 minutes, turn oven down to 325 and roast to 160० (check after 30 mins). Rest. Carve. Cool. Turkey Apple Cranberry Salad

14 Roast Turkey 2 full breasts Medium diced Celery 5 cups Small diced Apple 5 cups Med diced Dried Cranberries 3 cups Roasted Hazelnuts 2 cups Rough chopped Dressing (for this salad and the Waldorf salad) Mayonnaise (house made) Apple Cider Vinegar Sugar 8 cups 2 cup ¼ cup Salt and Pepper tt Combine mayonnaise, vinegar, and sugar. In another bowl, combine Turkey, Celery, Apple (as you re chopping apple, place it in soda water to keep from browning)cranberries and Hazelnuts. Add dressing to salad as needed (reserve the rest for the waldorf salad). Season with Salt and Pepper. Cobb Salad Vinaigrette Red Wine Vinegar 3 cups Sugar 1 ⅓ T. Lemon Juice 5 T. Whole grain Mustard 1 ⅓ T. Minced Garlic Olive oil salt and pepper mix using vinaigrette method. 10 cloves 8 cups to taste **Vegetarian Versions get the Vegetarian Waldorf Salad, made by the student in the sandwich station.

15 Roasted Chicken and Vegetable Salad The Salad Yield ~15 Boneless Thighs/Dark Meat 5 lbs 3 ½-4 oz/salad Winter Greens mix As needed Roasted winter veggies See recipe 1 cup/ salad Hazelnuts As needed Toasted, skinned, chopped, to garnish Chives or parsley As needed For garnish Feta As needed For garnish Pomegranate seeds As needed For garnish Supremed orange segments As needed *Additional optional garnish *Vegetarian Version -Roast Veggies with Barley and Feta Salad See recipe For Vegetarian Versions 1 ½ cups/ salad-*assembled by sandwich station, entree prepares the veggies. For this salad, the roasted roots and sliced chicken are laid thoughtfully on top of the greens then feta, herbs, pomegranate seeds and hazelnuts are used to garnish. Roast Chicken RDM Chicken 5 lb. Roasted, sliced oil To coat lightly s&p To season Season Chicken dark meat with salt and pepper and rub a light amount of oil on them, roast in hotel pan at 425 to done at 165 degrees(15-25 mins), rest then cut into roughly large dice size pieces. Honey - Roasted Winter Vegetable Salad Winter Vegetables (an even mix of beets, sweet potatoes, carrots and parsnips) 1 ½ gallons Extra large dice Yellow Onions ½ gallon Large wedges Herbs: rosemary, thyme and/ or sage 1/2 cup minced Salad oil Honey As needed As needed Salt and Pepper tt Cut winter vegetables into extra large dice. Season with salt, pepper and herbs (rosemary, sage thyme are all good options)spread on seperate sheet pans and roast in 375 oven. After 20 minutes, turn the veggies for even cooking, brush with a coat of warmed honey and return to the oven until tender (about 20 minutes again). Set half the roasted veggies aside to be assembled into a salad for the salad bar and your vegetarian salads. The rest go on your salads, topped with the roasted chicken.

16 Miso Ginger Dressing Fresh Ginger ¼ cup minced Fresh Garlic ¼ cup minced miso Tahini honey Rice Vinegar 1 cup 1 cup ½ cup 2 cups Sesame oil/salad Oil 1 cup/1 cup each Combine all ingredients except oil in the vitamix. Add oils to emulsify.

17 Salmon Caesar Salad Entree Salad Smoked Salmon Caesar Salad Components YIELD: 24 Salads Romaine Lettuce at least 6 Large Heads Washed and Cut Smoked Salmon 5 lbs. See below House Made Croutons lots see recipe in rounds Parmesan or Romano Cheese as needed Grated Parsley As needed Lemons as needed a wedge /each salad Creamy Caesar Dressing see recipe Hazelnut, Parmesan Crisps see recipe Avocado for Vegetarian Salads ½ avocado/salad Prepare dressing and package for service (*remember to set some dressing aside before you add the anchovies for your vegetarian salads). To plate, place cut romaine on a platter or in a to go box, top with oz. smoked salmon. Sprinkle with cheese and croutons. Garnish with parsley and lemon wedge. Chef Todd s Creamy Caesar Dressing Olive Oil 6.75 cups Egg yolks (pasteurized) 5 Whole eggs (pasteurized) 5 Garlic 3 T. minced Anchovies Red Wine Vinegar Lemon Juice Black Pepper 6 + tt. ¾ cup ¾ cup 3 tsp. Stone Ground Mustard 1 ½ T. Parmesan Cheese ½ cup Worcestershire Sauce 2 T. tabasco 1 T. salt tt Make using mayonnaise theory: In a CC, combing red wine vinegar, garlic, mustard, yolks and whole eggs. Using a hand mixer on high speed, slowly pour and emulsify to a creamy consistency. Add other ingredients and blend again. ***Before adding anchovies, pull ⅓ of the batch aside for vegetarian salads. Hazelnut, Parmesan Crisps Parmesan 4 ½ cups shredded hazelnuts 1 ½ cups Roasted, skinned, finely chopped Chop roasted hazelnuts in the robot coupe (to a fine chop, but not a meal). Combine nuts and cheese in a bowl. Heat oven to 350. Spread mixture, 2 ½ - 3 tablespoons at a time into desired shapes (rounds, crescents, etc.). Bake in oven for minutes until browned through. Cool. Serve. **Vegetarian Versions - get ½ avocado/salad (remember to coat with lemon juice to prevent browning) and an extra Hazelnut, Parmesan Crisp.

18 Tuna Salad Entree Salad Components: Tuna Salad Entree Salad Tuna Salad Sliced Apples (soak in lemon water) Sliced Avocado Greens (a mix of spring greens and chopped lettuce) Basil Vinaigrette...see recipe Pita ordered from bakery, cut into wedges and baked Feta Garnish with lemon slices...make it beautiful! *Vegetarian Salads get White Bean Salad *this recipe is in the compound salad section and will be made for you by the student in the sandwich rotation. 6 oz. portion scoop/salad ½ apple/salad ⅓ avocado/salad As needed 3 oz./salad ½ -¾ pita/salad As needed to top As needed 6 oz. portion scoop/salad Tuna Salad Canned Tuna Mayonnaise (preferably house made) Yield ~ 18 salads About 70 oz. drained 3 cups + to desired consistency Celery 3 cups Small diced House Pickled Red Onion (from Rounds recipe) House Pickled Cucumbers (from Rounds recipe) 2 cups Small diced 1 cup Small diced Red Bell Peppers 2 cups Brunoise Lemon Juice ¼ cup Salt and pepper To taste Combine gently to maintain a good texture.

19 Basil Vinaigrette Basil (can mix in other herbs as desired) 5 oz. leaves chopped Shallot ½ cup chopped White Wine Vinegar Lemon Juice Honey Olive Oil Salt and Pepper Blend using Vinaigrette method. 3 cups 1 cup To taste 6 cups To taste **Vegetarian Version Replace tuna salad with White Bean Salad; made by the student in the sandwich rotation or Chef Sarah.

20 Vietnamese Steak Entree Salad Vietnamese Steak Salad Components: Yield: ~20 servings Flank steak 7 lb. (4 oz./salad Marinated and grilled Julienned carrots Shredded cabbage To garnish To garnish Roasted peanuts 1 ½ cup for garnish crushed Radish, pea or bean sprouts For garnish Jalapenos For garnish Thinly sliced Ginger Lime Dressing See recipe *Spring Rolls for Vegetarian Entrees The Steak Flank steak 7 lb. Fish Sauce 6 T. Brown Sugar (or Jaggery Sugar) 4 T. Garlic 7 cloves minced lemongrass ⅔ cup Finely chopped (tender center part only) Combine fish sauce, sugar, garlic and lemongrass (numbers in parentheses should be set aside for the vegetarian dish) and massage into beef. Let sit 15 minutes. Grill over medium high heat till medium rare (finish in a 350 if necessary to avoid overcooking). Cool, slice thinly.

21 Ginger Lime Dressing yield ~ 30 salads Brown sugar 3 cups Rice Vinegar Lime Juice Salad oil Fish Sauce Soy Sauce 3.5 cups 3 cups 3 cups 1.5 cups As needed to balance dressing pulled aside for vegetarian dishes garlic ¼ cup Rough chopped ginger ¼ cup Peeled, chopped Jalapeno ¼ cup Seeded, chopped In a small bowl, combine sugar, rice vinegar and lime juice, stir to dissolve. In a mortar and pestle, combine and pulverize garlic, ginger and chopped chiles together. Blend these ingredients and slowly add oil to form an emulsion. Pull out (at this point, pull out what you need for vegetarian entree salads plus 1 cup for the vegetarian rice noodle salad, season this with soy sauce to taste). To the remainder, add the fish sauce as needed tasting for balance as you go. **Vegetarian Version Vietnamese Spring Rolls Yield 6 portions Spring roll Wrappers 6 Crunchy veg; i.e. red bell pepper, cucumber, scallion, carrot, radish... Herbs - whole leaves of basil, mint, cilantro To fill wrappers To fill wrappers Thinly julienned tofu 8 oz. Prepared by sandwich or chef Sarah Assemble spring rolls, 1 per vegetarian salad, each filled with marinated tofu (prepared by sandwich rotation), julienned veggies and fresh herbs.