Item: Amount: Procedure: As needed. Marinara Sauce 1 gal Hold hot Parmesan Cheese

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1 Item: Eggplant Parmesan Yield: 15 Portions Item: Amount: Procedure: Eggplant 3 lbs (EP) Salt and Pepper AP Flour Eggs Panko Oil Mozzarella Cheese 1 ½ lbs Marinara Sauce 1 gal Hold hot Parmesan Cheese 1 lb Instructions: Slice eggplant into ½ thick rounds. Pass through standard breading procedure. Deep fry until the outsides are crispy and golden, and the insides are tender. (Check with your instructor for doneness.) Arrange eggplant slices on a sheet pan (3 or 4 slices/ portion.) Top with marinara and parm. Bake until done. Portioning:

2 Yield: 25 serv Item:Fettuccine with Sauteed Peppers, Zucchini and Smoked Mozzarella Fettuccini 5# Red Bell Peppers 5 ea cut into strips Zucchini 5 ea cut into half rounds Green Bell Peppers 3 ea cut into strips Olive Oil as needed Crushed Red Chiles ½ tsp Garlic 4 cloves minced Dried Oregano 1tsp Mozzarella 2# Shredded Procedure: Cook Pasta in salted water until aldente. Drain and shock and hold cold. Saute vegetables in oil, hold warm in floor warmer. Reheat pasta to order, toss with vegetables and top with mozzarella.

3 Yield: 25 serv Item: Loaded Greek Style Quinoa Bowl Olive Oil as needed Quinoa 8 cups Shallot 3 ea finely chopped Garlic 2 ea minced Red Pepper 2 AP small dice Vegetable Stock 3qts Artichoke Hearts 3 small cans quartered Zucchini 4 AP cut into half circles and roasted Spinach 4# blanched and rough chopped Kalamata Olives 2 cups cut in half Salt and pepper Procedure: Saute shallot, garlic, red pepper until fragrant, add quinoa and toss to coat in oil. Add stock and salt, simmer until quinoa is done, fluff with fork and hold warm. Arrange vegetables neat around quinoa and top with olives.

4 Item: Macaroni and Cheese Gratinée Yield: 30 Portions Item: Amount: Procedure: Elbow Macaroni 4 lbs Béchamel 1 gal Thin Milk Cheddar Cheese 3 lbs Shredded Onion Powder Garlic Powder Tabasco Worcestershire Salt and White Pepper 1 tsp 1 tsp Parmesan Cheese 1 c Shredded Butter Melted Breadcrumbs Instructions : Cook the béchamel until done. Add the cheddar and parmesan. Season with onion and garlic powder, tabasco, Worcestershire, salt and white pepper (over-season slightly to compensate for the pasta.) Hold hot in a double boiler. Blanch the macaroni, shock in ice water. Drain, toss with a small amount of oil, and hold cold. Combine the breadcrumbs, herbs, melted butter, parmesan and cheddar. Hold cold. For service: Heat the macaroni by cooking in boiling water, about 30 seconds. Drain and toss with béchamel in a metal bowl. Portion into ramekins, top with breadcrumb mixture, and bake until breadcrumbs are browned and internal temperature is at least 165F (about 12 minutes at 325F.) Serve on the front line with an offset, metal spatula. Variations: Use a different shape of pasta, or try incorporating different cheeses into the béchamel. Add pumpkin puree to the béchamel and hazelnuts to the breadcrumbs for a Fall inspired dish.

5 Yield: 30 serv Item: Pasta Putanesca Spaghetti 6# Blanch and shock Sauce: Olive Oil Garlic 2 cups minced Capers 1 cup Reserve brine Crushed Red Pepper 1-2 Tbls Flakes White Wine 1 cup Canned Tomatoes 1 gal A mix of crushed and diced Kalamata Olives 2 cups Sliced Green Olives 2 cups Sliced Salt, Pepper, Sugar Tabasco Worcestershire Breadcrumbs 1 qt Butter Melted Parmesan 2 cups Lemon Zest Parsley Chopped Procedure: Blanch and shock pasta, hold cold. Heat olive oil in a pot. Add the garlic, capers, red pepper flakes and salt, cook until lightly golden and fragrant. Deglaze with wine. Add tomato product and olives, simmer to combine flavors. Adjust consistency with stock if needed. Season with salt, pepper, sugar, tabasco, Worcestershire and brine (from caper and olives.) Hold hot. Toss the breadcrumbs with melted butter and parm. Toast until golden. Once cooled, toss with parsley and lemon zest. For service: Heat pasta in hot water, toss with sauce in a large bowl and portion into bowls or boats. Garnish with breadcrumbs.

6 Item: Quiche Yield: 5-9 Pies Quiche Shells 5 ea From Bakery Custard: Whole Milk 5 cups Heavy Cream 2 1/2 cups Eggs 15 Tabasco 1 tsp Salt and pepper To taste Filling 2 ½ # Cooked? Instructions: Portion 10 oz of filling per shell, and top with ¼ of the custard. Bake in a 350F oven until custard starts to set, then drop heat to 250F. (Wrap the edges of the pie in tin foil if they begin to darken too much.)

7 Yield: 25 serv Item: Spinach and Ricotta Stuffed Manicotti Olive Oil as needed Ricotta 2# Spinach 3# wilted and rough chop Garlic 4 cloves finely minced Dried Oregano 2 tsp Fresh Basil as needed finely chopped Salt and Pepper as needed Eggs 6 Mozzarella 4 cups Shredded Manicotti 50 Par cooked Salt and Pepper to taste Procedure: Mix all ingredients in large bowl. Stuff par cooked manicotti, place on greased sheet pan in two s, cover with cream sauce and bake until done in the center and golden brown on top

8 Item: Spinach Lasagna Yield: Lasagna Noodles 1 ½ lbs Ricotta Cheese 1 ½ lbs Mozzarella Cheese 2 lbs Shredded, divided Parmesan Cheese 6 oz Shredded Nutmeg Pepper Fresh Parsley ¼ t ¼ t 4 T Red Bell Peppers 2 ea Roasted, peeled, seeded and small diced Onions 1 c Small Dice, caramelized Spinach (frozen) 3 lbs (7# fresh) Thawed and squeezed, or blanched Roasted Garlic Béchamel 1 gal Pur é e 1 c of roasted garlic into 1 gal of Béchamel, hold hot Instructions: Cook noodles in plenty of boiling water until pliable. Shock and drain well. Mix together the ricotta, 1 ½ lbs of mozzarella, nutmeg, pepper, parsley, roasted red pepper and onions. Layer lasagna as follows (in a 2 hotel pan): Sauce (lightly) Noodles ½ of cheese mix ½ of spinach Noodles ½ of cheese mix ½ of spinach Noodles Sauce (lightly) Top with remaining mozzarella and parmesan Bake uncovered at 350 for 45 minutes (or until internal temp is 165 and cheese on top in brown.) Let set for 15 minutes before serving. Portioning: 3 x 6 cut, place on a plate or in a ceramic boat. Nappe with sauce

9 and garnish.

10 Yield: 25 serv Item: Tempeh and Black Bean Enchiladas Tempeh 5# Crumbled Black Beans 2# Soaked overnight Mozzarella 1# Feta 1# Salsa Verde 4qts Vegetarian Corn Tortillas 50 ea Pulled day ahead Mozzarella Feta Red Onions 3 ea **Pickled, see chef, done in advance Cilantro Procedure: Crumble the tempeh and pan fry with seasonings until crispy and golden (cumin, coriander, oregano, salt and pepper.) Simmer black beans in seasoned water until tender. Drain and rinse. Combine tempeh, black beans, mozzarella, feta, and 1 qt salsa verde to make the filling. Check seasoning. Blanch corn tortillas in the fryer at 200F until just soft (see chef.) Dip tortillas in the remaining salsa verde and roll with filling. Place on sheet pan in two s and bake. Top with salsa verde, mozzarella, pickled red onions and cilantro.

11 Item: Tofu Broccoli Stir-Fry Yield: 16 Portions Item: Amount: Procedure: Tofu 4 lbs Pressed and cubed Soy Sauce 1 c Garlic 12 oz Minced Ginger Juice Hoisin Corn Starch Slurry Oil Broccoli ¼ c ½ c 3 lbs Red Peppers 2 c Julienne Scallions ½ c Chinoise Instructions: Prep vegetables and tofu as directed. Make a sauce using soy, ginger juice and hoisin. Stir fry as demonstrated. Finish with sauce and thicken with slurry. Serve over steamed rice, garnished with scallions. Portioning:

12 Item: Tofu Thai Yellow Curry Yield: 12 servings Firm Tofu 3# Press, then large dice Yellow Curry Paste ¼ cup Coconut Milk ½ gal *skim fat from top Vegetable Stock ½ gal Salt, Pepper Sugar Assorted Vegetables: onions, carrots, bell peppers, summer squash, zucchini, mushrooms, eggplant, asparagus, bamboo shoots 3 qts Cut as appropriate, see chef Jasmine Rice 12 cups Steamed in two batches Basil Garnish Instructions: Press tofu for as long as possible, overnight is best. See chef for set up. Skim the fat off the top of the coconut milk and stir-fry the curry paste until fragrant. Add coconut milk and stock, season to taste with salt, pepper and sugar. Add vegetables in proper cooking order and simmer in the wok until tender. Hold hot in a baine marie for service. Toss the tofu in corn starch and deep fry the tofu in small batches until golden on the outside. For service- Fill a bowl with one serving the curry and vegetables (16 oz), top with fried tofu, and garnish with fresh bean sprouts and fried basil leaves. Serve the steamed rice in a small bowl on the side.

13 Item: Omelet Yield: 25 Portions Item: Amount: Procedure: Eggs 6 ¼ dz Butter Filling 1 ½ lb 3 ¼ lb Instructions: Crack the eggs and push through a sieve (using a ladle) to catch any shells. Hold on ice. Hold filling hot or cold, as appropriate. Mise en Place: eggs, melted butter, egg pans, spatulas, plates, filling, utensils and garnish Portioning: 1 omelet= 3 eggs + 2 oz filling

14 Item: White Bean Chili Yield: 20 Portions Item: Amount: Procedure: White Beans 4# soaked overnight Adobo Sauce (from canned chipotles) 1 T Chipotles 2 ea Chopped Oil Onions 1#AP M dice Red Bell Pepper 1AP M dice Green Bell Pepper 1AP M dice Garlic 3 ea Minced Dried Oregano Cumin, ground Chili Powder Veg Stock Crushed Tomatoes Salt and Pepper 1 Tbs To taste 2 tsp 4 qts 2 cups To taste Instructions: Soak the beans in plenty of cold water overnight. Caramelize the onions and bell peppers in a large rondeau. Add the oregano, cumin, chili powder and garlic- cook until fragrant.add chipotle peppers and Adobo sauce. Add stock and bring to a simmer. Add the soaked beans, continue simmer until fully cooked. (With less time, the soaked beans may be cooked separately, and added to the base when tender.). Adjust consistency and season with salt, pepper and more stock if needed. Garnishes: cheddar cheese, minced red onion, green onions, cilantro, lime wedges, fried tortilla strips, sour cream, etc.. May be served over brown rice, with cornbread, or as a filling for burritos.

15 Yield: 35 serv Item: Fettuccine with Shiitakes, Asparagus and Poached Egg Fettuccine 3# Cooked Asparagus 4# Trimmed and blanched Shiitake mushrooms 2# Sliced and roasted Shallot 3 ea Finely chopped Fresh oregano Finely chopped Fresh thyme Finely chopped Grated Parm As needed eggs 25 poached Procedure: Cook and shock pasta. Blanch and shock asparagus. Saute mushrooms with shallots and fresh herbs, salt and pepper. Reheat pasta, toss with asparagus, mushrooms and cheese and top with poached egg.

16 Yield: 25 serv Item: Green Shakshuka oil As needed Caraway seeds 1Tbs toasted Swiss chard 10# chopped Serrano peppers 3 Seeded and chopped Cilantro leaves 2cups Ground cumin 1Tbs Onion 3 Small dice Salt and pepper As needed Eggs 25 poached 1. Procedure: 1. Preheat oven to 325 F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle. 2. Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt. 3. Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5 8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, minutes. Top with dill.

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