# _Evergreen Docs The Master docs which will be updated, maintained, and grow every year. # Food Team Training #### **🚨 All Food Turtles (planning, leads and shift cooks) must be trained in food fort operations, safety and procedures. The maintaining of the procedures doc and ensuring Food Turtles every year are trained is the responsibility of the Training Czar.** ## General Food Safety **DO NOT TOUCH THE FOOD!** Do not use bare hand contact with ready-to-eat foods (or drinks / ice). Wear gloves or use tongs, spoons, spatulas, etc when portioning or preparing food. Examples of ready-to-eat foods include all cooked foods, breads, and raw fruits and vegetables that will not be cooked before being eaten. Wash hands before putting on gloves You must **take off** gloves before touching uncooked meat to avoid cross contamination. Also don’t reuse gloves ## Propane System **Checking Propane Levels (refer to Method 1 from 1:10-2:57 min mark)** - Water Method Check (to be done after each meal): [https://www.youtube.com/watch?v=Ukzl8mYFhmk&t=70s](https://www.youtube.com/watch?v=Ukzl8mYFhmk&t=70s) - To check if it is empty (only if propane appears not to be working): [https://www.youtube.com/watch?v=UAUXDvCqmfE](https://www.youtube.com/watch?v=UAUXDvCqmfE) ### Turning On Propane System - Before Every Meal 1. Inside the trailer, confirm that all **16** propane valves and stove/griddle knobs are in the OFF position. 2. Go outside to propane tanks. Check for any visual signs of damage to the tanks or hosing. (Tanks should be free of any rust and always painted white - painting them any other color can cause an explosion. [Video here](https://photos.google.com/share/AF1QipP7Hin7UC1XDYA2hHIey9nSPSzhX2lJE-vNKt21y3tU5Ss0fPGnNYvg0vkpXxSUig/photo/AF1QipMLwARhjQAvp5W3IQ1Cm_zNjFR2m9eJ1-hlB33a?key=VWt5cDBXWGtDeTRub0dCcTVpSGU1OFFMSThPVVJR)) 3. Turn on both propane tanks (turn knobs slowly, but all the way) 4. Smell for any propane leaks around tanks and hoses. 5. Ventilate trailer 1. Open window in door and ceiling vent (these MUST be open prior to turning on propane inside trailer due to Carbon Monoxide from pilot lights and burners. Exhaust Fan MUST be on whenever Range, Oven or Griddle are on. Window and ceiling vents must be open when exhaust fan is on for air circulation and to prevent a vacuum from holding the door closed.) 6. Turn on Hot Water Heater 1. Under the sinks on the right, turn on the Red propane valve [video](https://photos.google.com/share/AF1QipP7Hin7UC1XDYA2hHIey9nSPSzhX2lJE-vNKt21y3tU5Ss0fPGnNYvg0vkpXxSUig/photo/AF1QipP8-CTJYztznjfPSTzB-GcqPvOgI1eYDyzhyns5?key=VWt5cDBXWGtDeTRub0dCcTVpSGU1OFFMSThPVVJR). (Perpendicular to pipe is OFF, parallel with pipe is ON.) 2. Turn on power to Hot Water Heater (power button on front. If no power, check circuit breaker) 3. For troubleshooting Hot Water Heater [see this video](https://photos.google.com/share/AF1QipP7Hin7UC1XDYA2hHIey9nSPSzhX2lJE-vNKt21y3tU5Ss0fPGnNYvg0vkpXxSUig/photo/AF1QipORch-eIt7a0_XUVNGfH4x2sY8ZcZDPdu7jzAA4?key=VWt5cDBXWGtDeTRub0dCcTVpSGU1OFFMSThPVVJR) 7. Turn on Stove / light pilot lights (right before first use) 1. Turn on White Propane Valve to left of door 2. Turn on Red Propane Valve that leads to Range/Stove 3. IMMEDIATELY Light SIX Range Pilot Lights using [this lighter](https://www.amazon.com/Camco-57549-Olympian-GM-3X-Match/dp/B004RNOW64) 4. Note that propane gas is coming out of the open pilot light spigots as soon as you open the valve, so if you don’t light the pilot light, you are just leaking propane gas into the trailer. 8. Turn on Griddle / light pilot lights (right before first use) 1. Turn on Red Propane Valve that leads to Griddle 2. IMMEDIATELY Light FOUR Griddle Pilot Lights using [this lighter](https://www.amazon.com/Camco-57549-Olympian-GM-3X-Match/dp/B004RNOW64) ### Turning Off Propane System - After Every Meal 1. Follow all [\*\*Turning On Propane System - Before Every Meal](https://www.notion.so/Food-Fort-Procedures-b721f43ba2ba426f9c832aa1bbbefdcc?pvs=21)\*\* Instructions IN REVERSE ## **Griddle Cleaning** - [\*\*](https://www.youtube.com/watch?v=7fXbyNAPeIc)[https://www.youtube.com/watch?v=7fXbyNAPeIc\*\*](https://www.youtube.com/watch?v=7fXbyNAPeIc**) - [\*\*](https://www.youtube.com/watch?v=NaIF1VCNiRQ)[https://www.youtube.com/watch?v=NaIF1VCNiRQ](https://www.youtube.com/watch?v=NaIF1VCNiRQ) -includes steps 8-10 for seasoning (skip to 3:23)\*\* **While griddle is still hot (but not on):** 1. Turn off the thermostat and put on heat-resistant gloves. 2. While griddle is hot, scrape surface clean of food debris and grease buildup. 3. Apply about a cup of warm/room temp water (no cold water!) onto the surface of the griddle. 4. Scrub the surface with a non-abrasive pad (we have orange padded sponges with a handle for this). 5. Repeat steps 3 & 4 until there is no food residue, burnt-on bits, or rust spots. The griddle might still be browned or matte due to seasoning (don’t clean this seasoning off). 1. If after cleaning it twice, there is still stuff on the griddle, do step 3 again with at most a tiny bit of the specified griddle cleaning soap (not bleach spray). 6. Wipe down the entire surface with a wet and then a dry cloth. 7. Remove and empty the grease tray. 8. Wipe down the body of the griddle with a damp cloth. ## Seasoning a Griddle (The following steps only need to be done every once in a while - not a required step before each meal) 1. Turn the griddle on and heat it up (~350°). 2. Spread a thin layer of cooking oil onto the hot griddle surface, then wait 30 minutes. 3. Wipe down the surface with a clean, dry cloth. ## **3 Compartment Sink** A 3-compartment sink is a commercial standard for efficient and safe dishwashing. It conserves water by separating washing, rinsing, and sanitizing into three distinct basins. [https://www.youtube.com/watch?v=6wq75tpxxcc](https://www.youtube.com/watch?v=6wq75tpxxcc) - Start of Shift Prep: - Fill wash sink with hot water and dish soap, aim for 110F, 1/3 full. - Fill rinse sink with some water (no soap) 2/3 full if not already filled - Fill sanitize sink with room temp water (≥75F) 2/3 full if not already filled - Add about a capful of bleach (1 tsp/gallon) to sanitize sink. - Test sanitize sink with a bleach strip to verify that it has 50 - 200 PPM Chlorine - Before Washing - Scrape off all items before putting in the first sink and put it in a separate container. This will help keep the first sink cleaner, so you can use it longer before needing to change the water and detergent. - Scraping really helps keep the water clean and helps prevent wasting water - Wash Compartment - Wash the item here until it has no visible contaminants - This water can be very dirty before it needs to be replaced - Rinse Compartment - You just need to quickly dunk the item into the rinse compartment - Sanitize Compartment - Soak the item in the bleach bath for at least 10 seconds - Anything that can’t be fully soaked using the bleach bath must instead be sprayed thoroughly with a bleach spray - Put items on drying rack to dry. If you need the item promptly, you can also dry with a clean paper towel (not reusable towel). - Shift Cleanup - Drain the wash sink - Only drain the rinse / sanitize sinks if the water is cloudy. - If rinse sink is not drained, add a capful of chlorine bleach to it to prevent fouling - Quickly rinse off any food residue from drained compartments **Tips for saving water:** **Adjust water levels:** If you don't have many dishes, you can adjust the water level in the rinse and sanitize sinks to save water or just use the bleach spray for sanitizing. ## Bleach spray - Use this to clean all kitchen food surfaces at the beginning and end of the kitchen shift, as well as all surfaces where food will be served on. - Dining team should have some to clean the surfaces on which the campers eat on. - This is also to be used to clean any oversized items, or anything more difficult to sanitize (such as contaminated drink dispensers) Start of Shift Prep: - Spray the sprayer labeled “Bleach Spray” on a test strip to test if the bleach spray solution has 50 - 200 PPM Chlorine - If it doesn’t: - dump the bottle of bleach spray - Add bleach to container (1 tsp/gallon) - Put sprayer back on and shake to mix the liquid - Spray against the sink 3 times to prime, then test the bleach solution again Steps: - Thoroughly spray the surface to clean and allow the solution to sit for at least 10 seconds - There must be a thin sheet of bleach spray on the entire surface - Wipe off spray with a clean paper towel (not reusable towel). ## Appendix For additional information, Nevada Dept of Health has a Burning Man specific food safety guide (not mandatory reading) [2018 Burning Man Food Service Guidance Document](http://dpbh.nv.gov/uploadedFiles/dpbh.nv.gov/content/Reg/Regulatory/Docs/BMGuide2018.docx) # 2026 Recipe Book **Previous years:** Earlier recipes are preserved in the [Previous Years Recipe Archive](https://wiki.futureturtles.com/books/food-team/page/previous-years-recipe-archive).

## KBBQ v2 (simplified) **Yield: 70 portions total — 49 meat portions (bulgogi beef) and 21 vegetarian portions (bulgogi tofu and mushrooms).** ### Components + ingredients Quantities are scaled for the full 70-portion meal. Shared sauce-customization amounts are procurement ceilings, not a formula requiring every ingredient to be used. #### Bulgogi beef — 49 meat portions

Ingredient	Quantity	Notes
Thinly sliced rib eye or another tender, thinly sliced beef cut	25 lb	Raw weight
Yellow onions	10	Large
Neutral cooking oil	As needed	Use from the consolidated camp supply

#### Bulgogi tofu and mushrooms — 21 vegetarian portions

Ingredient	Quantity	Notes
Super-firm or extra-firm tofu	12 × 14 oz packs	10.5 lb total package weight
Mushrooms	7 lb	Ready-to-cook weight
Yellow onions	5	Large
Neutral cooking oil	As needed	Use from the consolidated camp supply

#### Bulgogi sauce customization and garnish — shared by both hot components

Ingredient	Quantity	Notes
Bibigo bulgogi marinade	12 × 480 g bottles	Purchased sauce base; do not automatically use every bottle. Contains wheat, soy, and sesame. The selected label also lists disodium inosinate and disodium guanylate; tell the vegetarian diner before service so they can decide whether to eat the tofu component.
Peeled garlic	120 cloves	Customization budget ceiling
Soy sauce	48 fl oz	Customization budget ceiling
Granulated sugar	16 oz	Customization budget ceiling
Toasted sesame oil	16 fl oz	Customization budget ceiling
Green onions	8 bunches	Finely diced green tops for garnishing the beef and vegetarian components
Toasted sesame seeds	15 oz	Optional garnish for the beef and vegetarian components

#### Steamed rice — 70 portions

Ingredient	Quantity	Notes
Rice	22 cups dry	Use the selected rice
Water	Per selected rice and rice cooker	Follow the verified cooker ratio

#### Spicy Korean cabbage slaw — 70 portions

Ingredient	Quantity	Notes
Finely shredded green cabbage	20 lb	Start with approximately 18 lb and hold approximately 2 lb undressed as a correction reserve
Shredded or matchstick-julienned carrots	2.5 lb	40 oz from the 5 lb Bonanza bag
Green onions	3 bunches	Separate from the 8 bunches used on the hot components
Diamond Crystal kosher salt	Up to 2.5 Tbsp	Start with approximately 1.5 Tbsp
Gochugaru	Up to 8 oz	Start the dressing with 1.5 cups and reserve the remainder for adjustment
Unseasoned rice vinegar	18 fl oz	Do not substitute seasoned rice vinegar without adjusting sugar and salt
Soy sauce or tamari	18 fl oz	Use a vegetarian product; ordinary soy sauce may contain wheat
Granulated sugar	8 oz	Approximately 1 cup plus 1.5 Tbsp
Lemons	8 medium	Measure approximately 8.75 fl oz juice and adjust for yield
Toasted sesame oil	9 fl oz	Approximately 1 cup plus 1.5 Tbsp
Toasted sesame seeds	6 oz	Approximately 17.5 Tbsp, depending on density
Peeled garlic	20 cloves	Mince finely

#### Kimchi — 70 portions

Ingredient	Quantity	Notes
Prepared kimchi	3 × 2.5 kg jars	The Costco Business Center Jongga 88.1 oz product matching the spreadsheet row contains fermented anchovy and shrimp and is not vegetarian. Label it clearly and tell the vegetarian diner to skip it.

#### Ssamjang — 70 portions

Ingredient	Quantity	Notes
Prepared ssamjang	3 × 500 g jars	The selected linked O'Food mild 500 g ssamjang is listed as vegetarian. Check the jar's current allergen label before service.

### Prep #### Prep – bulgogi sauce and hot-component garnish - Use the purchased bulgogi marinade as the sauce base. Before any sauce or utensils touch raw beef, pour the amount you expect to need into a clean, sanitized mixing container. Do not begin by emptying all 12 bottles; additional base can be added later if needed. - Finely dice the peeled garlic and stir it thoroughly into the sauce base. - Taste the clean sauce. If desired, adjust it in small increments with soy sauce for more salt and savoriness, sugar for sweetness, water to loosen or dilute it, and toasted sesame oil for aroma and richness. Stir thoroughly and taste after each addition. The ingredient-table quantities are budget ceilings, not a formula and not an instruction to use everything. - Use the labeled tofu-and-mushroom sauce allocation prepared from the same customized Bibigo base. Tell the vegetarian diner before service that the purchased sauce label includes disodium inosinate and disodium guanylate. - Before raw-beef contact, divide the clean sauce into clearly labeled beef and tofu-and-mushroom containers. If finishing sauce may be wanted, put a clean portion into a third labeled container now. Never return a utensil from the raw-beef sauce to either clean container. - Finely dice the green tops of the hot-component green onions. Keep them covered and cold for garnishing the finished beef and tofu-and-mushroom pans. Stage the toasted sesame seeds with the garnish. #### Prep – beef - Thaw the beef completely under refrigeration before the cooking window. - Separate the slices and cut unusually long slices in half so they are easy to cook and serve. - Slice the onions into 1/4-inch strips. - Combine the beef and onions with enough of the labeled beef sauce allocation to coat everything evenly without leaving an excessive pool. Cover and refrigerate for 30 to 60 minutes. #### Prep – tofu and mushrooms - Drain the tofu, pat it dry, and cut it into approximately 1-inch cubes. Do not blanch it. - Wipe or brush dirt from the mushrooms if needed and slice them into pieces suitable for the griddle. - Slice the onions into 1/4-inch strips. - Keep the labeled tofu-and-mushroom sauce allocation separate. It is added after the tofu, mushrooms, and onions have browned. #### Prep – slaw 1. **Keep everything cold and dry.** Keep the cabbage, carrots, and green onions refrigerated and undressed until final assembly. If the vegetables are wet, drain or spin them before mixing so they do not dilute the dressing. 2. **Prepare the vegetables.** Use the pre-shredded cabbage and matchstick carrots as supplied. Thinly slice the 3 bunches of slaw green onions and keep them separate for now. 3. **Make the starting dressing in a clean container of at least 4 qt capacity.** Whisk together 1.5 cups gochugaru, 18 fl oz unseasoned rice vinegar, 18 fl oz vegetarian soy sauce or tamari, 8 oz sugar, approximately 8.75 fl oz measured lemon juice, 9 fl oz toasted sesame oil, 6 oz toasted sesame seeds, and 20 finely minced garlic cloves. Whisk until the sugar is dissolved. Use Korean gochugaru, not generic chili powder or standard red-pepper flakes, and do not add fish sauce. 4. **Hold back both heat and dressing.** Keep the remainder of the 8 oz gochugaru supply out of the starting dressing. Transfer approximately one-quarter of the mixed dressing to a clearly labeled reserve container. Cover and refrigerate both containers if they are made ahead. 5. **Set aside the correction cabbage.** Remove approximately 2 lb of the 20 lb cabbage case and keep it cold, dry, and completely undressed. This is the correction reserve if the slaw becomes too spicy, salty, or wet. 6. **Divide and lightly salt the cabbage.** About 30 minutes before service, divide the remaining approximately 18 lb cabbage among 3 or 4 large sanitized mixing containers. Distribute approximately 1.5 Tbsp Diamond Crystal kosher salt across all the cabbage, toss thoroughly, and rest for 5 minutes. Do not use the full 2.5 Tbsp salt ceiling at once. If using a finer or denser salt, start with less. Do not rinse the cabbage. 7. **Add the carrots.** Divide the 2.5 lb carrots evenly among the cabbage batches and toss until the color and distribution are even. 8. **Add the first dressing.** Re-whisk the main dressing, then divide it evenly among the batches. This uses approximately three-quarters of the dressing made above while the labeled quarter remains untouched for adjustment. Toss from the bottom until every batch is evenly coated; do not leave dry cabbage at the bottom. 9. **Rest, then add green onions.** Let the dressed batches rest for 5 minutes. Add the sliced slaw green onions and toss again. 10. **Taste every batch before making corrections.** Taste a representative handful containing cabbage, carrot, and dressing from each batch. Check heat, salt, acidity, sweetness, garlic, sesame, and overall wetness. The flavor should be lively and spicy but still comfortable as a substantial side portion. 11. **Adjust in small steps.** If a batch is bland or dry, add some reserved dressing. If it needs heat but is otherwise balanced, add reserved gochugaru 1 Tbsp at a time, toss, and retaste. If it is too spicy, salty, or wet, add undressed correction cabbage. If it is too sharp, dissolve and add a small amount of sugar; if it is too sweet or flat, add a small amount of rice vinegar, and add soy sauce only if it also needs salt. Add extra sesame oil or garlic sparingly because both become stronger as the slaw rests. 12. **Finish and hold for service.** Once the batches are balanced, add only as much remaining correction cabbage, dressing, or gochugaru as is actually needed. Transfer the slaw to cold serving pans or bowls, keep it at 41°F or below, and use clean tongs. Do not dress it hours ahead; it is intended for the same meal and will become wetter as it sits. #### Prep – kimchi and ssamjang - Cut the kimchi into bite-size pieces if it is not already cut. - Transfer the kimchi and ssamjang into separate serving containers and keep them cold until service. ### Cook #### Cook – rice - Rinse the rice if appropriate for the selected rice. - Cook it in the rice cooker using the water ratio specified for that rice and cooker. - When cooked, fluff the rice, close the cooker, and keep it hot for service. #### Cook – tofu and mushrooms - Cook the vegetarian component before the beef. Preheat the griddle to medium-high and oil it lightly. - Spread the tofu and mushrooms across separate areas of the griddle in single layers. Work in batches rather than crowding the griddle. - Allow the mushrooms to release their moisture and both components to brown before moving them frequently. - Add the sliced onions and cook until softened and lightly browned. - Combine the tofu, mushrooms, and onions. Add the labeled tofu-and-mushroom sauce gradually and toss just until everything is evenly glazed and hot. Do not flood the griddle with sauce. - Transfer to a clean covered hotel pan and hot-hold at 135°F or above with a dedicated vegetarian serving utensil. - Scrape and clean the griddle before beginning the beef. #### Cook – beef - Raise the griddle to high heat and oil it lightly if needed. - Use tongs or a slotted utensil to transfer the beef and onions to the griddle in a single layer. Do not pour pooled raw marinade onto the griddle. - Cook in manageable batches, turning and separating the slices until browned and cooked through. Verify representative pieces with a clean thermometer; whole-muscle beef must reach at least 145°F and rest for 3 minutes. - Discard the used raw-beef marinade. Do not use it as a finishing sauce. - Transfer the cooked beef to a clean covered hotel pan and hot-hold at 135°F or above. Avoid holding it longer than necessary so it stays tender. ### Serve - Immediately before the hot pans go onto the line, garnish the beef and tofu-and-mushroom pans separately with the finely diced green onion tops and toasted sesame seeds. - Set the line in this order: rice; beef and tofu-and-mushroom options; slaw; kimchi; ssamjang. - Serve the slaw as the meal's substantial vegetable side, not as a small garnish. - Clearly label the beef and tofu-and-mushroom pans and give each its own serving utensil. - Protect the required vegetarian portions so they remain available to the people who need them. - Label the Costco Jongga standard kimchi as containing anchovy and shrimp and tell the vegetarian diner to skip it. The selected linked O'Food ssamjang is vegetarian; keep the kimchi and ssamjang utensils separate. Slaw adapted from [My Korean Kitchen's Spicy Korean Coleslaw](https://mykoreankitchen.com/spicy-korean-coleslaw/).

## Pesto Pasta Lunch With Chicken, White Beans, And Caprese **Yield: 70 portions total — 49 chicken portions and 21 vegetarian or pescatarian bean-protein portions.** ### Components + ingredients Quantities are scaled for the full 70-portion meal. The cannellini beans are both a general side and the protein option for vegetarian and pescatarian diners. Protect 10.5 lb drained beans for those 21 full protein portions before allocating the remainder as a general side. Amounts labeled “up to” are procurement ceilings, not an instruction to use everything. Use the stated starting amounts, combine and taste the full batch, then add from the held-back quantities only as needed. #### Lemon-parsley cannellini bean salad — 70 side portions, including 21 protected protein portions

Ingredient	Quantity	Notes
Canned cannellini beans	36 × 15.5 oz cans	Plan conservatively on approximately 8.5 oz drained beans per can. Equivalent canned white beans are acceptable if needed.
Extra-virgin olive oil	Up to 3 cups	Start with 2 cups; hold 1 cup for adjustment.
Lemons	Up to 24	Start with the zest and juice of 12 lemons; hold 12 for adjustment.
Flat-leaf parsley	12 bunches	Remove damaged leaves and the thickest stems; chop the leaves and tender stems.
Diamond Crystal kosher salt	Up to 6 Tbsp	Start with 2 Tbsp because canned-bean sodium varies. If using a denser salt, start with less.
Ground black pepper	Up to 2 Tbsp	Start with 1 Tbsp; hold 1 Tbsp for adjustment.

#### Lemon-oregano chicken — 49 chicken portions

Ingredient	Quantity	Notes
Boneless, skinless chicken thighs	25 lb	Raw weight; approximately 0.5 lb per chicken diner.
Extra-virgin olive oil	2 cups	Marinade allocation.
Lemons	Up to 15	Start the clean marinade with the zest and juice of 12 lemons; hold 3 lemons to adjust acidity before the marinade touches raw chicken.
Dried oregano	10 Tbsp
Diamond Crystal kosher salt	10 Tbsp / approximately 100 g	If using another salt, use approximately 100 g rather than copying the volume.
Ground black pepper	Up to 3.5 Tbsp	Start with 3 Tbsp; hold 1/2 Tbsp for clean-marinade adjustment.

#### Pesto pasta — 70 portions

Ingredient	Quantity	Notes
Cavatappi	18 lb dry	Plan on five pot batches: 4 lb, 4 lb, 4 lb, 3 lb, and 3 lb.
Finely grated Parmesan for topping	22 oz	Keep separate from the 44 oz used in the pesto and offer as an optional topping at service. Contains milk.
Diamond Crystal kosher salt	Up to 8 Tbsp	Start with 6 Tbsp in the first low-water pot; hold 2 Tbsp for adjustment and replacement water. If using a denser salt, start with less.
Reserved pasta cooking water	As needed	Reserve before draining every batch; use it to loosen the pesto off heat.

#### House-made nut-free pesto — approximately 11 lb finished

Ingredient	Quantity	Notes
Fresh basil allocated to pesto	100 oz gross	Remaining gross allocation after reserving the nicest leaves for caprese. After sorting, stemming, washing, and drying, weigh 77 oz usable leaves for the pesto. Do not automatically blend all healthy overage.
Finely grated Parmesan	44 oz	Use the full amount unless the selected cheese is unusually salty. Contains milk.
Extra-virgin olive oil	Up to 4 cups	Start with 3 cups; hold 1 cup for consistency adjustment. Reserved pasta water provides the final loosening.
Peeled garlic	Up to 55 cloves	Start with 44 cloves; hold 11 cloves for adjustment after the processor batches are combined.
Lemons	Up to 17	Start with the zest and juice of 12 lemons; hold 5 lemons for adjustment.
Diamond Crystal kosher salt	Up to 4 Tbsp	Start with 2 Tbsp; Parmesan already contributes salt. If using a denser salt, start with less.
Ground black pepper	Up to 2 Tbsp	Start with 1/2 Tbsp; add the remainder only in small increments after tasting.

#### Tomato-cucumber caprese — 70 portions

Ingredient	Quantity	Notes
Cherry or grape tomatoes	14 lb	Halve shortly before service.
Cucumbers	16	Cut into pieces similar in size to the tomatoes and mozzarella.
Mozzarella pearls or small mozzarella balls	112 oz / 7 lb drained	Quantity is drained cheese weight, not package-liquid weight. Contains milk.
Fresh basil	Up to 11 oz usable leaves	Optional. When the basil arrives, reserve the nicest sound leaves for this salad before allocating the rest to pesto. Inspect again at service and omit it if the late-week quality is poor.
Extra-virgin olive oil	Up to 2 cups	Start with 1 cup; add only enough to coat.
Balsamic vinegar	Up to 1 cup	Start with 1/2 cup; add only after tasting a dressed batch.
Diamond Crystal kosher salt	Up to 5 Tbsp	Start with 2 Tbsp across the full salad; add in small increments shortly before service. If using a denser salt, start with less.
Ground black pepper	Up to 2.5 Tbsp	Start with 1 Tbsp; hold 1.5 Tbsp for adjustment.

### Prep #### Prep – cannellini bean salad - Drain the beans in six batches of 6 cans. For each batch, slowly pour approximately 2 qt potable water over the beans in a large colander while gently turning them. This uses approximately 3 gal total instead of leaving a faucet running. If the selected beans are very low-sodium and taste clean after draining, the chef may shorten the rinse. - Let each rinsed batch drain thoroughly for at least 10 minutes so the salad is not watery. - Before dressing, weigh 10.5 lb drained beans into a clearly labeled vegetarian/pescatarian protein container. This protects 21 portions of approximately 8 oz drained beans each. Put the remaining beans into the general-side container. If the drained yield is lower than expected, protect the 10.5 lb protein allocation first and reduce the general side. - Remove the thickest parsley stems and chop the leaves. - Make the starting dressing with 2 cups olive oil, zest and juice from 12 lemons, the chopped parsley, 2 Tbsp salt, and 1 Tbsp black pepper. Whisk thoroughly, taste, and hold back a small part before distributing the rest between the two bean containers in proportion to their bean weight. - Fold gently so the beans remain intact. Taste both containers independently. Adjust in small increments with the held-back dressing and, only as needed, up to 1 additional cup oil, 12 additional lemons, 4 additional Tbsp salt, and 1 additional Tbsp pepper. Do not automatically use the ceilings. - Cover, label, and keep at 41°F or below. Making the salad approximately 1 to 4 hours before service gives the beans time to absorb flavor; retaste shortly before service. #### Prep – chicken - Thaw the chicken completely under refrigeration before the cooking window. - Trim only large pieces of excess fat or connective tissue; leave the thighs whole for cooking. - In a clean container, combine 2 cups olive oil, the zest and juice of 12 lemons, 10 Tbsp dried oregano, approximately 100 g Diamond Crystal kosher salt, and 3 Tbsp black pepper. Taste and adjust the clean marinade before it touches raw chicken, using up to the 3 held-back lemons and 1/2 Tbsp pepper. The marinade should taste assertive because it is seasoning 25 lb chicken. - Combine the chicken with the adjusted marinade, coating all pieces evenly. - Cover and refrigerate for 30 to 60 minutes. Do not leave the chicken in the lemon marinade for many hours because the acid will damage its texture. #### Prep – pasta cooking and mixing station - Stage the 16 qt pot, colander, pasta spider or basket if available, timer, scale, large mixing containers, covered serving pans, and containers for reserved pasta water. - Divide the 18 lb dry cavatappi into five labeled batches: 4 lb, 4 lb, 4 lb, 3 lb, and 3 lb. The pot needs enough free volume for a vigorous boil and stirring; do not attempt all 18 lb at once. - Set aside and label 22 oz finely grated Parmesan for optional service topping. Keep it separate from the 44 oz Parmesan allocated to the house-made pesto. - Divide the approximately 11 lb pesto for matching batches: approximately 39 oz pesto for each 4 lb dry-pasta batch and approximately 29 oz pesto for each 3 lb batch. Keep a small amount unallocated for final correction. - Keep the pesto cold until shortly before its matching pasta batch is ready. The first pasta batch is the incorporated calibration batch for salt, doneness, pesto ratio, and pasta-water loosening; apply what it teaches to the remaining four batches. #### Prep – basil receiving, storage, and usable yield - At delivery, sort all the basil before assigning it. First reserve up to 11 oz of the nicest firm, bright-green, unblemished leaves for the caprese; keep them separate, dry, covered, and cold. - After reserving the caprese leaves, treat the remaining 100 oz gross as the pesto allocation. Use sound but wilted, bruised, or less visually attractive leaves for the pesto. Discard anything that looks rotten, including slimy, moldy, extensively blackened, or sour-smelling leaves, and remove any wet packing material. - Keep unwashed basil dry, covered, and refrigerated until it is processed. Wash only when ready to make the pesto, then dry it extremely well so water does not dilute the sauce. - Strip off the thick and woody stems. After sorting, stemming, washing, and drying, weigh out 77 oz usable leaves for the pesto. The difference between 100 oz gross and 77 oz usable is the planned spoilage-and-trimming buffer. Keep any additional sound leaves cold as backup rather than forcing them into the recipe. - If the basil will not remain sound until the meal on 2026-09-03, make the pesto while the leaves are still good, pack it promptly into shallow covered containers, and freeze it. Thaw under refrigeration. Do not freeze the 11 oz caprese allocation; omit that basil at service if it has deteriorated. #### Prep – house-made nut-free pesto 1. Sanitize both processors, scales, containers, blades, and utensils. This pesto contains no pine nuts, tree nuts, or seeds; keep it away from nut-contaminated equipment and ingredients. 2. Plan on approximately eight processor batches total, or four rounds through each of two large Ninja-style processors. Divide the 77 oz usable basil, 44 oz Parmesan, 44 starting garlic cloves, 3 starting cups of olive oil, zest and juice from 12 starting lemons, 2 starting Tbsp salt, and 1/2 starting Tbsp black pepper as evenly as practical among the batches. 3. For each batch, add basil, Parmesan, garlic, and its share of salt and pepper. Pulse in short bursts until finely chopped. Add olive oil in several increments, pulsing between additions; do not rely on being able to stream oil through a Ninja lid. 4. Add that batch's share of lemon zest and juice and pulse only until cohesive but still textured. Stop if the processor or pesto begins to heat; heat dulls the basil. 5. Scrape every batch into one large sanitized container and mix thoroughly before judging the flavor. Do not finalize eight batches separately. 6. Taste the combined pesto. Add held-back lemon for brightness, garlic for bite, salt for seasoning, black pepper for warmth, and olive oil for texture in small increments, mixing thoroughly and retasting after each addition. The pesto may remain thick because hot pasta water will loosen it during service. Do not automatically use the held-back 5 lemons, 11 garlic cloves, 2 Tbsp salt, 1.5 Tbsp pepper, or 1 cup oil. 7. Aim for approximately 11 lb finished pesto. Flavor and texture take priority over forcing every procurement ceiling into the batch. Cover immediately and keep at 41°F or below, or freeze promptly if made well ahead. #### Prep – tomato-cucumber caprese - Drain the mozzarella thoroughly. - Halve the cherry or grape tomatoes. - Cut the cucumbers into bite-size pieces similar in size to the tomatoes and mozzarella. - Keep the tomatoes, cucumbers, mozzarella, and basil cold and separate until shortly before service. - At service, inspect the caprese basil and discard any slimy, moldy, blackened, or sour-smelling leaves. Tear or roughly chop sound leaves immediately before assembling so they do not blacken. If the basil quality is poor, omit it rather than compromising the salad. - Do not salt or dress the salad early; the tomatoes, cucumbers, and mozzarella will release water. ### Cook #### Cook – chicken - Preheat the griddle to medium-high and oil it lightly if needed. - Lift the chicken from the marinade and place it on the griddle in a single layer. Work in batches rather than crowding the surface. - Cook until the first side is well browned, then turn and cook the second side. - Verify the thickest pieces with a clean thermometer. Chicken must reach at least 165°F. - Transfer the cooked chicken to clean covered hotel pans, rest it briefly, then slice it into serviceable strips. - Hot-hold at 135°F or above without holding it longer than necessary. #### Cook – pesto pasta - Fill the 16 qt pot with the lowest practical amount of water that still leaves room for the first 4 lb pasta batch to circulate when stirred. Bring it to a full rolling boil and add the 6 Tbsp starting salt. Hold back 2 Tbsp. - Add the first 4 lb batch gradually, stir immediately and frequently until the pasta no longer wants to stick, and keep the strongest practical boil. Lower-water cooking requires more active stirring. - Begin tasting the pasta about 3 minutes before the package's al dente time. Drain it when it is about 1 to 2 minutes firmer than al dente, without a hard or chalky center. Carryover cooking while it is drained, dressed, and transferred should bring it to al dente for service. - Before draining each batch, reserve at least 2 qt pasta cooking water. Lift out the pasta with a spider or basket if available so the main pot of water can be reused; otherwise drain in a way that safely captures the cooking water. - Put the matching pesto allocation in a large mixing container and loosen it with a small amount of hot pasta water. Add the drained pasta to the pesto off heat. Do not cook or fry the pesto. - Toss until evenly coated, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta without becoming watery. - Taste the first dressed batch for salt, doneness, and pesto coverage. Add some of the held-back pesto if it needs more flavor, then use the corrected ratio for the remaining batches. - Between pot batches, skim loose starch or foam, top up only the water lost to pasta and evaporation, return it to a full boil, and taste before adding any of the held-back 2 Tbsp salt. If the water becomes excessively thick, foamy, or prone to sticking, replace part of it rather than risking the remaining pasta. - Repeat with the remaining 4 lb, 4 lb, 3 lb, and 3 lb batches. Transfer the dressed pasta to covered serving pans and serve promptly. Avoid extended hot holding, which will dull the pesto and soften the pasta. #### Assemble – tomato-cucumber caprese - Shortly before service, gently combine the tomatoes, cucumbers, mozzarella, and any sound basil in manageable batches. - Across the full salad, begin with 1 cup olive oil, 1/2 cup balsamic vinegar, 2 Tbsp Diamond Crystal kosher salt, and 1 Tbsp black pepper, distributed in proportion to the batch size. Do not use prepared vinaigrette. - Toss gently and taste every batch. Add held-back olive oil, balsamic, salt, and pepper in small increments only where needed. Do not automatically use the full ceilings. - Transfer to serving pans without letting liquid pool at the bottom. ### Serve - Set the line in this order: pesto pasta; chicken; cannellini bean salad; tomato-cucumber caprese. - Set out the reserved 22 oz Parmesan as an optional pasta topping with its own serving utensil; do not mix it into the pesto. - Offer chicken as the standard protein. - Offer a normal side portion of cannellini beans to any diner who wants one. - Give pescatarian and vegetarian diners a larger, protein-size portion from the reserved bean salad. - Once those diners have been served, release any remaining reserved beans to general service. - Clearly label the chicken and cannellini-bean options and give each its own serving utensil. - Protect the reserved bean-protein portions until the pescatarian and vegetarian diners have been served. - Label the pesto pasta and optional Parmesan topping as containing milk, and label the caprese as containing milk from mozzarella. The house pesto intentionally contains no pine nuts, tree nuts, or seeds; maintain that separation through service. House-made pesto adapted from [Flawless Food's Nut Free Pesto Basil Sauce](https://flawlessfood.co.uk/nut-free-parmesan-basil-pesto/).

## Palak Paneer and Chana Masala (Andy '26) **Yield: approximately 70 buffet portions. This is one vegetarian meal in which each diner may take both chana masala and palak paneer with rice.** **Dietary note:** Both curries contain dairy because the shared masala base is cooked with ghee. The palak paneer also contains paneer and cream. ### Components + ingredients #### **Shared onion-tomato masala base**

Ingredient	Quantity for 70
Ghee	Start with 3½ cups; 32 oz allocated
Cumin seeds	10 tbsp
Cinnamon sticks	5 sticks
Large yellow or sweet onions	38, finely chopped
Fresh ginger	8 roots; mince enough to yield about 1¾ cups
Peeled garlic	128 cloves; mince enough to yield about 1¾ cups
Jalapeños or other green chilies	28, chopped; use less if a milder curry is desired
Tomatoes	60, Roma preferred; purée until smooth
Ground coriander	14 tbsp
Ground cumin	10 tbsp
Turmeric	7 tbsp
Conventional chili powder	10 tbsp
Salt	Start with ¼ cup, then adjust to taste

#### **Chana masala**

Ingredient	Quantity for 70
Canned chickpeas	28 × 15.5-oz cans, drained and rinsed
Water or reserved chickpea liquid	Start with 12½ cups; up to about 15½ cups as needed
Chana masala spice blend	9 tbsp
Garam masala	4 tbsp
Amchur powder	Start with slightly less than 4 tbsp, then adjust to taste
Fresh cilantro	6 bunches, chopped

#### **Palak paneer**

Ingredient	Quantity for 70
Fresh spinach	14 lb
Paneer	20 lb, cubed
Heavy cream	4 × 16-oz containers, or about 8 cups
Garam masala	4 tbsp
Kasuri methi	5 tbsp, crushed
Salt for the paneer soaking water	As needed

#### **Rice**

Ingredient	Quantity for 70
Dry jasmine rice	24 cups, approximately 11 lb
Water	Use the ratio specified for the selected rice and rice cooker

### **Prep** #### **Prep – masala base** - Wash the tomatoes and green chilies. - Peel the onions and ginger. The garlic is ordered peeled. - Finely chop the onions and green chilies, keeping them separate. - Puree the tomatoes until smooth. - Mince the ginger and garlic, or blend them with only enough water to move freely in the blender. - Chop the cilantro and keep it separate for finishing the chana masala. - Measure the whole spices and ground spices into separate containers so they can be added quickly during cooking. #### **Prep – spinach** - Bring a large pot of water to a boil and prepare an ice bath or several containers of very cold water. - Blanch the spinach in manageable batches for 30 to 60 seconds, just until wilted and bright green. - Transfer immediately to the cold water, drain thoroughly, and blend into a smooth puree. #### **Prep – paneer** - Cut the paneer into bite-size cubes. - Place it in warm, not hot, salted water and set it aside while the masala cooks. - Drain the paneer immediately before adding it to the palak sauce. #### **Prep – chickpeas and rice** - Drain and rinse the chickpeas using a water-efficient basin method. Reserve some chickpea liquid only if it tastes clean enough to use in the curry. - Rinse the jasmine rice until the water is mostly clear. ### **Cook** #### **Cook – rice** - Cook the rice in the rice cooker using the water ratio specified for the selected rice and cooker. - When cooked, fluff the rice and keep the cooker closed until service. #### **Cook – shared masala base** - Use one very large heavy pot or divide every shared-base ingredient evenly between two pots. If using two pots, cook them identically and account for both when making the final 60/40 split. - Heat 3½ cups of ghee over medium-high heat. Keep the remaining allocation available if the onions or spices need more fat. - Add the cumin seeds and cinnamon sticks and cook for 30 to 45 seconds, until aromatic but not burned. - Add the onions. Cook, stirring and scraping regularly, until uniformly deep golden. The color matters more than the clock; at this scale it may take longer than 20 minutes. - Add the ginger, garlic, and green chilies. Cook for about 4 minutes, until the raw aroma is gone. - Add the tomato puree. Cook over medium-high heat, stirring regularly, until the mixture is substantially reduced, thick, and glossy and the ghee begins to separate around the edges. - Add the ground coriander, ground cumin, turmeric, chili powder, and initial salt. Cook for 4 to 5 minutes so the spices bloom into the masala without scorching. #### **Cook – split the masala** - Measure or ladle approximately 60% of the finished masala into the chana-masala pot and 40% into the palak-paneer pot. - Keep the split reasonably accurate: the chana needs more onion-tomato base, while the palak should remain spinach-forward. #### **Cook – chana masala** - Add the chickpeas, 12½ cups of water or chickpea liquid, and the chana masala spice blend to the larger portion of masala. - Simmer uncovered for 20 to 25 minutes, stirring occasionally and scraping the bottom. - Mash some of the chickpeas against the side of the pot to thicken the sauce while leaving most chickpeas whole. - Stir in 4 tbsp garam masala and start with slightly less than 4 tbsp amchur powder. - Taste and adjust the salt, acidity, and consistency. Add more amchur for sharpness or more water, up to roughly 15½ cups total, if the curry becomes too thick. - Fold in the chopped cilantro shortly before transferring to serving pans. #### **Cook – palak paneer** - Add the spinach puree to the smaller portion of masala and simmer for 8 to 10 minutes. - Add the cream, stir thoroughly, and simmer gently for another 5 to 7 minutes. - Drain the paneer and add it with 4 tbsp garam masala and 5 tbsp crushed kasuri methi. - Simmer gently for about 5 minutes. Do not boil aggressively after adding the cream and paneer. - Taste and adjust the salt. The finished sauce should be creamy and spinach-forward rather than dominated by the onion-tomato masala. ### **Serve** - Set the line in this order: jasmine rice; chana masala; palak paneer. - Encourage diners to take both curries; the batch is designed as approximately 70 buffet portions of each component rather than 140 mutually exclusive entrées. - Give the chana masala and palak paneer separate ladles. - Label both the chana masala and palak paneer as containing dairy because the shared masala base is cooked with ghee. Adapted from Andy Serrano Perez's 2026 parallel recipe for palak paneer and chana masala. Quantities reconciled to the 2026 meal-order sheet.

## Thai Green Curry (Andy '26) **Yield: approximately 70 portions — about 49 chicken portions and 21 tofu portions.** The curry base is vegetarian so it can be served with either protein. Keep the chicken and tofu separate throughout preparation, cooking, and service. ### Components + ingredients #### **Green curry**

Ingredient	Quantity for 70
Full-fat unsweetened coconut milk	24 × 14-oz cans
Maesri green curry paste	8 × 4-oz cans to start, plus up to 4 additional cans reserved for flavor adjustment
Fresh ginger	About 8 oz, or 1 cup, from the 4-root total allocation
Peeled garlic	About 8 oz, or 1 cup, from the 70-clove total allocation
Better Than Bouillon seasoned vegetable base	3 oz, diluted according to the label to make approximately 1–1½ gal mild stock
Palm sugar	From the 26 tbsp total allocation; add gradually and adjust to taste
Vegan fish sauce	20 oz, or 2½ cups
Standard eggplant	20, cut into bite-size strips or wedges
Canned bamboo shoot strips	18 × 8-oz cans or packages; target about 6 lb drained
Red or orange bell peppers	24, cut into thin strips
Fresh regular basil; Thai basil may be used if readily available	24 oz, or 1½ lb
Makrut lime leaves, optional	3 × 0.5-oz packages, approximately 40–50 leaves
Neutral cooking oil	About 1½ cups for the curry, plus more as needed
Salt	To taste

#### **Chicken**

Ingredient	Quantity for 70
Boneless, skinless chicken thighs	30 lb
Maesri green curry paste	4 × 4-oz cans; start with 2 cans and add more to taste
Neutral oil for frying the seasoning	1¼–1½ cups
Fresh ginger	About 4–5 oz, or ½ cup, from the 4-root total allocation
Peeled garlic	About 4–5 oz, or ½ cup, from the 70-clove total allocation
Palm sugar	From the 26 tbsp total allocation; add gradually to taste
Regular fish sauce	12 oz, or 1½ cups
Additional griddle oil	As needed
Salt	To taste; likely minimal because of the fish sauce

#### **Tofu**

Ingredient	Quantity for 70
Firm tofu	12 × 14-oz packs, or 10½ lb
Cornstarch	32 tbsp, or 2 cups
Salt	Start with 1½ tbsp; use up to 2 tbsp
Neutral cooking oil	½–¾ cup, plus more as needed on the griddle

#### **Rice**

Ingredient	Quantity for 70
Dry jasmine rice	24 cups, approximately 11 lb
Water	Use the ratio specified for the selected rice and rice cooker

### **Prep** #### **Prep – tofu** - Drain the tofu. Place cotton or paper towels underneath it and press it evenly with a heavy object for at least 20 minutes to remove excess moisture. - Cut the pressed tofu into flat rectangular pieces about the size of a tic-tac box. - Mix 2 cups cornstarch with 1½ tbsp salt. Gently coat the tofu lightly and evenly; do not build a heavy paste. #### **Prep – chicken** - Trim only large pieces of excess fat from the chicken thighs, remove any intact tendons, and cut the chicken into bite-size strips. - Blend the ginger and garlic allocated to the chicken into a paste. - Fry 2 cans of Maesri curry paste in the neutral oil with the ginger-garlic paste until highly aromatic. Remove from the heat and add palm sugar and the fish sauce gradually. Taste the cooked seasoning and add up to 2 more cans of fried curry paste if a stronger flavor is wanted. - Cool the seasoning before mixing it with the raw chicken. Marinate the chicken while the rest of the meal is prepared. #### **Prep – rice** - Rinse the jasmine rice until the water is mostly clear. #### **Prep – curry ingredients** - Shake or stir the coconut milk cans before opening them. - Rinse and drain the bamboo shoots using a water-efficient basin method. - Cut the standard eggplant into bite-size strips or wedges. Hold the cut eggplant in water if it will sit long enough to discolor, then drain it before cooking. - Cut the bell peppers vertically into thin strips. - Pluck the basil leaves from the thick stems; discard any rotten leaves. - If makrut lime leaves are available, bruise them, tear them into large pieces, and remove the tough center stems. - Finely chop or grate the palm sugar so it dissolves evenly. - Blend the ginger and garlic allocated to the curry in equal proportions. ### **Cook** #### **Cook – rice** - Cook the rice in the rice cooker using the water ratio specified for the selected rice and cooker. - When cooked, fluff the rice and keep the cooker closed until service. #### **Cook – tofu** - Cook the tofu before the chicken. Preheat the griddle to medium-high and oil it lightly. - Spread the tofu in a single layer and cook in manageable batches until golden and crisp on each side. - Transfer to a covered serving pan with its own utensil, then scrape and clean the griddle before cooking chicken. #### **Cook – chicken** - Raise the griddle to medium-high heat and oil it lightly if needed. - Spread the marinated chicken in a single layer and cook in manageable batches, turning until browned. The palm sugar will produce a dark-brown color; watch carefully to prevent burning. - Verify representative thick pieces reach 165°F, then transfer the chicken to covered serving pans. #### **Cook – green curry** - Divide the curry ingredients between multiple heavy pots if necessary. Keep the ingredient ratios consistent in every pot. - Fry 8 cans of Maesri green curry paste with the curry's ginger-garlic paste in about 1½ cups neutral oil for approximately 2 minutes, stirring and scraping constantly, until highly aromatic and slightly darkened. Deglaze with a little coconut milk if it sticks. - Gradually stir in all 24 cans of coconut milk until smooth. - Add part of the palm-sugar allocation and part of the vegan fish sauce. If using makrut lime leaves, add them now. Bring the curry to a gentle simmer. - Add the eggplant and simmer until tender but not collapsing, approximately 15 to 20 minutes depending on the cut, eggplant size, and batch size. - Add the drained bamboo shoots and simmer just long enough to heat them through. - Taste the curry. Adjust the salty-umami balance with the remaining vegan fish sauce and the sweetness with the remaining palm sugar. If the curry is too thick, dilute the vegetable base according to its label and add the stock gradually until the consistency is right. - If the curry flavor is weak, do not add raw paste directly to the pot. Fry some of the 4 reserved cans of curry paste in a little neutral oil until aromatic, loosen it with some curry liquid, simmer briefly, and stir it back into the main batch. - Remove the large makrut lime-leaf pieces if practical. - Add the bell peppers and basil. Stir only until the peppers are hot but still crisp and the basil has wilted, then stop cooking. ### **Serve** - Set the line in this order: jasmine rice; vegetarian green curry; chicken and tofu options. - Offer the tofu as the vegetarian protein and protect at least 21 tofu portions until the diners who need them have been served. - Give the chicken and tofu separate serving utensils. - Use one or two bowls per diner according to the available serviceware and how well it contains the curry. Adapted from Andy Serrano Perez's revised 2026 recipe, with quantities reconciled to the 2026 meal-order sheet.

## Charred Cabbage and Chicken Thighs (Jon '26) **Yield: 70 portions total — 50 chicken portions and 20 vegetarian portions (falafel).** ### Components + ingredients #### **Chicken**

Ingredient	Quantity	Notes
Boneless, skinless chicken thighs	25 lb	Raw weight, about 0.5 lb per chicken diner
Garlic powder	to taste	From the camp spice bin
Onion powder	to taste	From the camp spice bin
Diamond Crystal kosher salt	up to 40 Tbsp	Shared across the meal with the cabbage. If using a denser salt, start with less
Ground black pepper	up to 20 Tbsp	Shared across the meal with the cabbage
Neutral cooking oil	as needed	Use from the consolidated camp supply

#### **Vegetarian protein — falafel**

Ingredient	Quantity	Notes
Frozen uncooked falafel balls	120	Six 1 oz falafel per each of 20 vegetarian diners. Keep frozen until cooking.
Neutral cooking oil	As required by package directions	Use clean oil and equipment suitable for vegetarian service.

#### **Charred cabbage**

Ingredient	Quantity	Notes
Green cabbage	20 heads	Quartered through the core so the wedges hold
Extra-virgin olive oil	10 cups	Coating the cut sides, plus the griddle
Diamond Crystal kosher salt	from the shared allocation above	Season the cut sides before charring
Butter	5 lb	About 4 oz per head, added to the hot wedges
Tahini	5 jars (8 oz)	40 oz total
Honey	40 Tbsp	Roughly 1:2 honey to tahini by volume
Paprika	10 Tbsp	Dusting only
Fresh parsley	10 bunches	Finely chopped
Fresh lemons	25	Halved and charred cut-side down
Water	as needed	Only to thin the tahini-honey drizzle

#### **Pita**

Ingredient	Quantity	Notes
Pita bread	70	1 per diner

### **Prep** #### **Prep – chicken** - Trim only large pieces of excess fat from the chicken thighs. - Season the chicken evenly with garlic powder, onion powder, salt, and black pepper. - Arrange the thighs in shallow pans so batches can move quickly to the griddle. #### **Prep – falafel** - Keep the falafel frozen according to the package directions until the cooking window. - Count out 120 falafel and divide them into manageable cooking batches. Protect the full allocation for the 20 vegetarian portions. - Stage dedicated vegetarian utensils and a separate serving pan away from the raw-chicken work area. #### **Prep – cabbage and finishing ingredients** - Quarter each cabbage through the core so the wedges remain intact. - Coat the cut sides lightly with oil and season with salt. - Reserve 5 lemons for the sauce. Whisk the tahini and honey together, then whisk in the juice from those lemons and a small pinch of salt. Add water gradually, a few tablespoons at a time. The tahini may tighten at first; keep whisking and adding water until the sauce becomes smooth and flows easily from a spoon. Taste and adjust with more honey, lemon, salt, or water as needed. - Finely chop the parsley. - Halve the remaining 20 lemons and remove visible seeds. - Stage the butter, paprika, parsley, tahini-honey drizzle, and lemons beside the cabbage cooking station. #### **Prep – pita** - Separate the pita and arrange it in covered pans or baskets for service. ### **Cook** #### **Cook – falafel** - Cook the falafel from frozen according to the package directions, before the chicken or with separate clean equipment and dedicated tools. - Cook one test batch first. Confirm that the exterior is browned and crisp and the center is fully hot, then adjust the time for the remaining batches without changing the package-required cooking method. - Transfer cooked falafel to the dedicated vegetarian serving pan. If it must wait, hot-hold at 135°F or above and avoid covering it tightly enough to trap steam and soften the crust. - Do not pre-dress the falafel. Offer the tahini-honey drizzle, charred lemon, and chopped parsley at service so the falafel stays crisp. #### **Cook – chicken** - Preheat the griddle to medium-high and oil it lightly if needed. - Cook one test thigh first, taste it, and adjust the seasoning on the remaining chicken if needed. - Cook the thighs in uncrowded batches until deeply browned on both sides and cooked through, approximately 5 to 7 minutes per side depending on thickness and griddle temperature. - Verify representative thick pieces reach 165°F. - Rest the chicken briefly, then serve the thighs whole or rough-chop them into large pieces. #### **Cook – cabbage and lemons** - Place the cabbage wedges cut-side down on a hot griddle. Work in uncrowded batches and press only enough to maintain good surface contact. - Char both cut sides until the edges are deeply browned to blackened and the centers are tender but still hold together. If using an oven instead, roast at high heat and turn the wedges so both cut sides color. - Char the lemon halves cut-side down on the griddle until well marked and juicy. - Transfer the hot cabbage to serving pans. Immediately add small pieces of butter so they melt into the wedges. - Drizzle with the tahini-honey mixture, dust with paprika, scatter with parsley, and finish with juice from the charred lemons. ### **Serve** - Set the line with chicken, the protected falafel, charred cabbage, and pita as distinct components. - Give the chicken and falafel separate serving utensils. - Serve six falafel to each vegetarian diner and protect all 120 until those 20 portions have been served. - Dress each cabbage batch only after it is cooked so the wedges do not become soggy while waiting for service.

## Burger Night (Jon '26) **Yield: 70 portions total — 50 beef portions and 20 vegetarian portions, two patties each.** ### Components + ingredients #### **Burgers**

Ingredient	Quantity	Notes
Prepared beef burger patties	100	2 per beef diner, about 25 lb
Plant-based burger patties	40	2 per vegetarian diner, about 10 lb
Sliced American cheese	140 slices	2 slices per assembled double, for both beef and plant-based burgers
Burger buns	80	70 plus spares
Butter	4 lb	Buns and caramelized onions
Diamond Crystal kosher salt	up to 100 Tbsp	Procurement ceiling across the meal, not per-patty usage
Ground black pepper	up to 50 Tbsp	Procurement ceiling across the meal

#### **Caramelized onions**

Ingredient	Quantity	Notes
Yellow onions	40 large	Reduce 3–4×, yielding about 1.8 oz of caramelized onion per burger
Butter or neutral cooking oil	from the 4 lb butter allocation
Diamond Crystal kosher salt	1 Tbsp	A pinch across the batch at the start

#### **Special sauce and toppings**

Ingredient	Quantity	Notes
Mayonnaise	10 cups	Sauce base
Ketchup	4 bottles
Bread & butter pickles	10 oz	Chopped, in place of relish
Dijon mustard	1
Fresh lemons	2	A squeeze into the sauce
Diamond Crystal kosher salt · black pepper	to taste
Lettuce	5 heads	About 1.4 oz per diner, one or two leaves
Tomatoes	20	About 2 slices per burger

#### **Fries**

Ingredient	Quantity	Notes
Frozen french fries	20 lb	Four 5 lb bags of the selected product; approximately 4.6 oz per diner
Diamond Crystal kosher salt	to taste	Season each batch straight out of the oven

#### **Milkshakes**

Ingredient	Quantity	Notes
Vanilla ice cream	22 pints	About 4.7 oz per shake
Lactose-free 2% milk	3 gal purchased	Two packs of three half-gallons. Add gradually to reach a thick, pourable texture; actual use may be closer to 2 gal.
Chocolate syrup	4 bottles	Served on the side, never blended in

**The shake contains dairy and is not vegan.** The milk is lactose-free, but standard dairy ice cream may still contain lactose. Label the shake as containing milk and communicate a separate option for anyone who cannot have it. ### **Prep** #### **Prep – caramelized onions** - Halve and thinly slice the onions. - Stage the onions first; they are the longest active component and should begin cooking before the burger station is fully built. #### **Prep – special sauce and toppings** - Mix mayonnaise, ketchup, chopped bread & butter pickles, Dijon mustard, salt, black pepper, and a squeeze of lemon into a balanced, tangy burger sauce. Taste and adjust before transferring it to serving containers. - Separate the lettuce into burger-size leaves. - Slice the tomatoes and arrange them in shallow trays. #### **Prep – burgers and buns** - Keep beef patties and plant-based patties clearly separated. Stage the sliced American cheese for both burger types. - Set aside a dedicated griddle zone, spatula, and serving pan for the plant-based burgers. - Split the buns if needed and stage them cut-side down for quick toasting. #### **Prep – fries and milkshakes** - Check the fry package directions and stage enough sheet pans to bake rolling batches without crowding. - Chill the lactose-free 2% milk and stage the blender, ice cream scoop, cups, and chocolate syrup. ### **Cook** #### **Cook – caramelized onions** - Heat butter or oil on the griddle or in a wide pan over medium-low heat. - Add the onions with a pinch of salt and cook slowly, stirring and scraping regularly, until deeply golden, soft, and jammy. Allow approximately 30 to 45 minutes; color and texture matter more than the clock. - Transfer to a covered pan and keep ready for burger assembly. #### **Cook – fries** - Bake the fries according to the selected product's package directions in rolling, uncrowded batches. - Turn or rotate them as directed, season each batch immediately, and keep new batches moving through the oven during service. #### **Cook – plant-based burgers** - Cook the plant-based patties before the beef, or maintain a separate cleaned griddle zone with dedicated utensils. - Cook according to the selected product's directions until browned and cooked through. - Add sliced American cheese near the end and cover briefly if needed to help it melt. - Transfer to the dedicated vegetarian serving pan. #### **Cook – beef burgers** - Heat the griddle to high and cook the beef patties in uncrowded batches. - Season with salt and black pepper as the patties hit the griddle. - Flip after the first side is well browned, top the patties with American cheese, and cook until the beef is cooked through and the cheese has melted. - Build each burger with two patties. #### **Cook – buns** - Lightly butter or oil the cut sides of the buns. - Toast cut-side down on the griddle until golden, working in batches so they remain fresh for the build line. #### **Cook – milkshakes** - Blend the vanilla ice cream with a small amount of lactose-free 2% milk until smooth and pourable. Add more milk gradually only as needed; the target is roughly 60% ice cream by volume. - Make manageable batches that can be served immediately. - Keep the vanilla base plain and offer chocolate syrup separately. ### **Serve** - Build a self-serve line with toasted buns, special sauce, lettuce, tomatoes, beef and plant-based burgers, sliced American cheese, and caramelized onions. - Protect the plant-based burgers for vegetarian diners and use separate serving utensils. - Serve fries in repeated fresh batches rather than one large batch. - Serve vanilla milkshakes with chocolate syrup available on the side. Label the shakes as containing milk and note that the milk is lactose-free but the ice cream may not be.

## Dinner-Bar Shredded Chicken Thighs (Jon '26) **Yield: pending — deliberately not quantified yet.** Christophe's 70-portion / ~32 lb protein guidance is for **lunch meals**. This is a dinner-bar component, and the dinner bar is already fed by the surplus from eight lunches, each over-provisioned at roughly 1.5× camp size on purpose. Applying the lunch formula here produced 35 lb, which double-provisions the same meal. **Open question for Christophe before this gets a number:** how much dedicated protein does the dinner bar actually need on top of lunch leftovers? This also belongs on the `Dinner Bar Components` tab of the food spreadsheet rather than `2026 Meals`. ### Components + ingredients #### **Standard broth method**

Ingredient	Quantity
boneless, skinless chicken thighs
chicken broth, or water and chicken-flavored Better Than Bouillon
garlic powder
onion powder
kosher salt
black pepper

#### **Simplest seasoning alternative**

Ingredient	Quantity
Lawry's Seasoned Salt
chicken broth or water

#### **Optional finishing ingredients**

Ingredient	Quantity
fresh limes
fresh cilantro

### **Prep** #### **Prep – chicken** - Trim only large pieces of excess fat from the chicken thighs. - Choose either the standard broth method or the seasoned-salt alternative before seasoning the batch. - For the standard method, season the thighs evenly with garlic powder, onion powder, salt, and black pepper. **If using Better Than Bouillon, add no separate salt** — it is already salty. Salt only applies when braising in plain water. - For the simplest alternative, season the thighs evenly with Lawry's Seasoned Salt and omit the separate salt unless the cooked chicken needs it. #### **Prep – optional finishes** - Cut the limes into wedges. - Roughly chop the cilantro. - Keep both optional finishes separate from the chicken so diners can add them individually. ### **Cook** #### **Cook – standard broth method** - Arrange the chicken in one or more large heavy pots without packing it tightly. - Add enough chicken broth to come partway up the thighs. If using Better Than Bouillon, dissolve it fully in hot water before adding it. - Bring the liquid to a gentle simmer, cover, and braise until the thighs are fork-tender, approximately 25 to 30 minutes depending on batch depth. - Work through the pot with two forks or sturdy tongs and shred the chicken directly in the cooking liquid. - Stir thoroughly so the meat absorbs the seasoned juices. If the mixture is soupy, simmer briefly uncovered; if it is dry, add a little broth. #### **Cook – simplest seasoned-salt alternative** - Arrange the seasoned thighs in one or more large heavy pots and add a splash of broth or water. - Cover and cook over a gentle simmer until fork-tender, then shred directly in the liquid. - Taste and adjust only after the chicken and juices are thoroughly mixed. ### **Serve** - Transfer the chicken with enough cooking liquid to keep it moist, using covered hotel pans for the dinner bar. - Offer it as a flexible protein for tacos, bowls, wraps, or leftover meal components. - Put lime wedges and cilantro alongside as optional finishes.

## European Summer With Lamb and Veggie Patties (Yannis '26) **Yield: 70 portions total — 50 lamb portions and 20 vegetarian veggie-patty portions.** ### Components + ingredients Quantities below are the v3 recipe-use amounts. Larger quantities in the ingredient-order spreadsheet may be retained as pantry and leftovers-bonanza overage, but are not an instruction to add all of an ingredient to the recipe. **Revised oil allocation:** 8 cups extra-virgin olive oil and up to 7 cups vegetable oil. Reserve the vegetable oil for the griddle; use the olive oil for the tomato bulgur and roasted eggplant. #### Tomato bulgur — 70 portions

Ingredient	Quantity	Notes
Bulgur wheat	7 lb	Use the selected Bob's Red Mill bulgur approved by Yannis.
Extra-virgin olive oil	2 cups	For cooking the bulgur base.
Yellow onions	10 large	Chop into small pieces.
Peeled garlic	35 cloves	Mince.
Ground allspice	12 Tbsp	Recipe-use amount; the larger sheet quantity is acceptable order overage.
Canned diced tomatoes	14 cans	Use the selected can size from the ingredient sheet.
Tomato paste	12 Tbsp	Recipe-use amount; the larger sheet quantity is acceptable order overage.
Water	20 cups	Hold additional hot water for final correction.
Kosher salt	As needed	Add gradually and adjust after the bulgur rests.
Ground black pepper	As needed	Adjust after tasting.

#### Roasted eggplant — 70 portions

Ingredient	Quantity	Notes
Eggplant	35	Size varies; cut into even large chunks.
Extra-virgin olive oil	Up to 6 cups	Use enough to coat the eggplant evenly without leaving it swimming in oil.
Kosher salt	As needed	Season in batches.
Ground black pepper	As needed	Season in batches.

#### Lemon-mint yogurt — 70 portions

Ingredient	Quantity	Notes
Greek yogurt	280 oz	17.5 lb total. Contains milk.
Fresh lemons	10	Zest is optional; add juice gradually and taste.
Dried mint	20 Tbsp	V3 corrected the earlier anomalous quantity.
Kosher salt	As needed	Start modestly and adjust after mixing.

#### Lamb patties — 50 portions

Ingredient	Quantity	Notes
Ground lamb	25 lb	Raw weight; 8 oz per lamb diner.
Yellow onions	10 large	Blend or finely chop.
Peeled garlic	35 cloves	Blend or finely chop.
Vegetable oil	Up to 3 cups	Part of the shared griddle allocation; use only on the cooking surface, not in the lamb-patty mixture.
Ground cumin	25 Tbsp	Yannis explicitly confirmed this amount: 1 Tbsp per lb lamb.
Kosher salt	As needed	Season the clean mixture evenly.
Ground black pepper	As needed	Season the clean mixture evenly.

#### Veggie patties — 20 vegetarian portions

Ingredient	Quantity	Notes
Prepared veggie patties	20	Use the patties as supplied; do not mash or reform them. Any suitable vegetarian patty already purchased for another meal may be used.
Ground sumac	10 Tbsp	The selected Amazon SKU was approved by Yannis.
Vegetable oil	Up to 4 cups	Part of the shared griddle allocation; use only on the cooking surface, not to coat the patties.
Kosher salt	As needed	Check the patty label before adding salt.
Ground black pepper	As needed	Add to taste.

### Prep #### Prep – tomato bulgur - Chop the 10 bulgur onions into small pieces. - Mince 35 garlic cloves. - Open the tomatoes and stage the tomato paste, allspice, water, salt, pepper, and bulgur separately. #### Prep – eggplant - Preheat the oven to 425°F. - Cut the eggplant into even large chunks. - Working in manageable batches, toss with enough olive oil to coat, salt, and black pepper. Spread in single layers on parchment-lined sheet pans; do not crowd the pans. #### Prep – lemon-mint yogurt - Combine the yogurt and dried mint. - Add the lemon juice gradually, mixing and tasting between additions. - Season modestly with salt, taste, cover, and refrigerate until service. #### Prep – lamb patties - Blend or finely chop the 10 lamb-patty onions and 35 garlic cloves. If the mixture is very wet, drain or squeeze out obvious excess liquid. - In sanitized containers large enough to mix without crushing the meat, combine the lamb, onion, garlic, cumin, salt, and black pepper. Do not add cooking oil to the mixture; reserve the vegetable oil for the griddle. - Mix just until evenly combined; overmixing will make the patties dense. - Divide into 50 equal diner portions and form compact patties of consistent thickness. If making two smaller patties per diner, keep the 50 two-patty portions counted and grouped. - Cover and keep at 41°F or below until cooking. #### Prep – veggie patties (vegetarian replacement) - Use the 20 prepared veggie patties as they come from the package. Do not mash, combine, or reform them. - Check the selected patty label for cooking instructions, allergens, and vegetarian suitability. - Season both sides with sumac and black pepper. Add salt only if the patties need it. Do not brush the patties with oil; reserve the vegetable oil for the griddle. - Stage the patties with dedicated vegetarian utensils and a separate serving pan. ### Cook #### Cook – eggplant - Roast the eggplant for approximately 40 minutes, turning the pieces and rotating the pans halfway through. - Remove it when the pieces are deeply browned at the edges and tender in the center. #### Cook – tomato bulgur - Heat 2 cups olive oil in one or more large sauté pans or heavy pots over medium heat. - Add the onions and cook for about 8 minutes, stirring regularly, until soft and lightly golden. - Add the garlic and allspice and cook for 1 minute, until aromatic. - Add the diced tomatoes, tomato paste, 20 cups water, and an initial amount of salt. Bring to a boil, reduce to low, cover, and simmer for 12 minutes. - Stir in the bulgur until every grain is coated and evenly distributed. Remove from the heat, cover, and let stand for 20 minutes so the bulgur absorbs the liquid. - Fluff and taste. If the grain is still too firm, add hot water in small increments, cover, and rest again. If it is too wet, uncover briefly before transferring it to serving pans. Adjust salt and black pepper. #### Cook – veggie patties - Cook the vegetarian patties before the lamb, using a clean griddle lightly oiled with vegetable oil and dedicated utensils. - Follow the selected product's cooking instructions, working in batches without crowding. - Transfer all 20 patties to the dedicated vegetarian serving pan and protect them for the vegetarian diners. #### Cook – lamb patties - Scrape and clean the griddle after the veggie patties, then return it to medium-high heat and oil lightly with vegetable oil if needed. - Cook the lamb patties in uncrowded batches until deeply browned on both sides and cooked through. - Verify representative patties reach 160°F, then transfer them to clean covered serving pans. ### Serve - Set the line with tomato bulgur, roasted eggplant, lemon-mint yogurt, lamb patties, and veggie patties as separate components. - Recommend bulgur topped with roasted eggplant and lemon-mint yogurt, with either lamb or a veggie patty alongside. - Protect all 20 veggie patties until the vegetarian diners have been served. - Give the lamb and veggie patties separate serving utensils. - Label the lemon-mint yogurt as containing milk and display the selected veggie-patty allergen information.

## Souvlaki Kotopoulo (Yannis '26) **Yield: 70 portions total — 50 chicken portions and 20 vegetarian tofu portions. Plan two skewers per diner: 100 chicken skewers and 40 tofu skewers.** ### Components + ingredients Quantities below are the v3 recipe-use amounts. Larger quantities in the ingredient-order spreadsheet may be retained as pantry and leftovers-bonanza overage, but are not an instruction to add all of an ingredient to the recipe. **Revised oil allocation:** up to 5 cups extra-virgin olive oil for the marinade, watermelon-salad dressing, and non-griddle adjustment; and up to 5 cups vegetable oil reserved for the grill or griddle. #### Chicken kebabs — 50 portions

Ingredient	Quantity	Notes
Boneless, skinless chicken thighs	25 lb	Raw weight; 8 oz per chicken diner.
Skewers	100 required	Two chicken skewers per chicken diner.

#### Tofu kebabs — 20 vegetarian portions

Ingredient	Quantity	Notes
Firm or extra-firm tofu	10 lb	8 oz per vegetarian diner. The ingredient sheet's twelve 14 oz packs provide 10.5 lb, covering the 10 lb recipe need with a small package-rounding buffer.
Skewers	40 required	Two tofu skewers per vegetarian diner.

#### Shared kebab vegetables, marinade, and garnish

Ingredient	Quantity	Notes
Large red onions	10	Cut into skewer-friendly pieces.
Bell peppers	30	Cut into approximately 1-inch flat pieces.
Extra-virgin olive oil	1.5 cups marinade, plus up to 1 cup reserve	The reserve is for non-griddle recipe adjustment only. Together with the 2.5-cup salad allocation, total olive oil is capped at 5 cups.
Fresh lemons	12	Juice for the shared clean marinade.
Garlic powder	20 tsp	Use teaspoons as stated in v3; the sheet's tablespoon units are order overage, not the recipe dose.
Paprika	20 tsp	Use teaspoons as stated in v3.
Ground cumin	10 tsp	Use teaspoons as stated in v3.
Kosher salt	8 tsp	For the shared marinade.
Ground black pepper	8 tsp	For the shared marinade.
Italian flat-leaf parsley	5 bunches	Chop; use in the marinade and reserve some for finishing.
Vegetable oil	Up to 5 cups	Reserved for the grill or griddle; apply only as needed to prevent sticking.
Skewers	140 required; 200 ordered	The order-sheet overage covers breakage and loading variation.

#### Watermelon salad — 70 portions

Ingredient	Quantity	Notes
Large watermelon	4	Usable yield varies; keep cold before cutting.
Cucumbers	20	Cut into bite-size pieces.
Crumbled feta	80 oz	5 lb total. Contains milk.
Fresh mint	35 Tbsp chopped	Use the v3 volume quantity; omit the contradictory 10 oz parenthetical.
Extra-virgin olive oil	2.5 cups	Recipe-use amount.
Fresh lemons	12	Juice for the dressing.
Honey	20 Tbsp	Use the v3 volume quantity; omit the contradictory 5 oz parenthetical.
Kosher salt	5 tsp	Start with less if the feta is salty.
Ground black pepper	4 tsp	Adjust after tasting.

#### Hummus and pita — 70 portions

Ingredient	Quantity	Notes
Prepared hummus	210 oz	3 oz per diner. The sheet's seven 34 oz jars provide 238 oz with package-rounding buffer.
Pita bread	70 pitas	One whole pita per diner.

### Prep #### Prep – shared kebab marinade and vegetables - If using wooden skewers, soak at least 140 skewers before assembly. The ingredient order carries 200 to cover breakage and loading variation. - Chop the parsley, reserving some for finishing the cooked kebabs. - Cut the bell peppers into approximately 1-inch flat pieces and the red onions into similarly sized skewer-friendly pieces. - In a clean sanitized container, whisk together 1.5 cups olive oil, juice from 12 lemons, 20 tsp garlic powder, 20 tsp paprika, 10 tsp cumin, 8 tsp salt, 8 tsp black pepper, and most of the chopped parsley. - Before the marinade, vegetables, utensils, or containers touch raw chicken, divide the clean marinade approximately 5:2 by volume into clearly labeled chicken and tofu containers. Allocate the peppers and onions in the same approximate ratio, adjusting as needed while threading. #### Prep – tofu kebabs - Drain and pat the tofu dry, then cut it into approximately 2-by-1-inch pieces thick enough to hold on a skewer. - Gently coat the tofu with its labeled marinade allocation and marinate for 30 minutes. - Thread 40 tofu skewers with alternating tofu, bell pepper, and red onion, leaving a little space between pieces so heat can circulate. - Keep the tofu skewers, utensils, and serving pan separate from the raw-chicken path. #### Prep – chicken kebabs - Cut the chicken thighs into approximately 2-by-1-inch pieces of even thickness. - Coat the chicken with its labeled marinade allocation and marinate under refrigeration for 30 minutes. - In a separate raw-chicken work area, thread 100 chicken skewers with alternating chicken, bell pepper, chicken, and red onion, leaving a little space between pieces so heat can circulate. - Discard marinade that has contacted raw chicken. #### Prep – watermelon salad - Cut the watermelon and cucumbers into bite-size pieces. - Crumble the feta if needed and pluck or chop the mint leaves. - Keep the watermelon, cucumber, feta, and mint cold and separate until close to service. - In a separate container, whisk together 2.5 cups olive oil, juice from 12 lemons, 20 Tbsp honey, an initial portion of the 5 tsp salt, and 4 tsp black pepper. Cover and keep cold. #### Prep – hummus and pita - Transfer the bulk hummus to serving bowls or shallow pans and keep it cold. - Check and display the current hummus allergen label. The selected bulk hummus contains pine nuts; keep its serving utensil contained and tell the affected diner to avoid the hummus. No separate pine-nut-free hummus is planned. - Keep the 70 pitas whole and covered so they do not dry out. ### Cook #### Cook – tofu kebabs - Cook the tofu before the chicken, or use a separate cleaned grill zone with dedicated tools. - Preheat the grill or griddle to medium-high and grease the cooking surface lightly with vegetable oil. - Grill the tofu skewers, turning every few minutes, until the tofu and vegetables are browned on several sides and hot throughout. - Transfer all 40 skewers to the dedicated vegetarian serving pan and finish with reserved chopped parsley. #### Cook – chicken kebabs - Grill or griddle the chicken skewers over medium-high heat for approximately 10 to 15 minutes, turning every few minutes so all sides brown evenly. Reapply the reserved vegetable oil sparingly only if the cooking surface begins to stick. - Verify representative thick pieces reach 165°F, then transfer all 100 skewers to clean serving pans and finish with reserved chopped parsley. #### Assemble – watermelon salad - Shortly before service, combine the watermelon, cucumber, feta, and mint in large mixing bowls. - Re-whisk the dressing and add only enough to coat the ingredients lightly. - Toss gently so the watermelon does not break down. Taste and adjust lemon, salt, and black pepper before transferring to serving bowls. #### Warm – pita - Serve the pita at room temperature, or warm it briefly in covered pans if the kitchen schedule and oven space allow. ### Serve - Set the line with chicken and tofu kebabs, watermelon salad, hummus, and pita as separate components. - Protect all 40 tofu skewers until the vegetarian diners have been served, and give the chicken and tofu separate serving utensils. - Serve each diner two chicken or two tofu skewers, watermelon salad, 3 oz hummus, and one whole pita. - Label the watermelon salad as containing milk from feta. Label the bulk hummus as containing pine nuts and its other current allergens, and remind the affected diner to avoid it. # Beautiful Signage #### [Food Fort Checklist](https://docs.google.com/document/d/1vbFtZyTMYAvQSRlqZHksHGci6BKt47FbDycfzzgrxSk/edit?tab=t.0) #### [YYYY-Meal Schedule Template.xlsx](https://wiki.futureturtles.com/attachments/29) # Food Supply Chain ### Bonanza Produce Co [https://www.bonanzaproduceco.com/](https://www.bonanzaproduceco.com/) 1925 Freeport Blvd Sparks , Nevada 89431 USA **Logistics** - Contact Bonanza (see below) to get the most recent BM PRODUCT LIST and ordering spreadsheet. (For reference, 2025's [sample prices](https://docs.google.com/spreadsheets/d/1_h4xRFbwPM86_f0HCZ6eeKw6g7ReIBAn/edit?gid=1518745066#gid=1518745066) and 2024's [product list](https://wiki.futureturtles.com/attachments/30) and [spreadsheet](https://wiki.futureturtles.com/attachments/34)) - Pickup available, but also delivers to Playa - Playa Delivery schedule changes year to year, but generally 2x both build & burn week. - 2024: Monday & Wednesday of Build Week and Burn Week. (Wednesday replaced Thursday) **Order Pricing** - $800 minimum per delivery. - Pickup in Sparks = ~25% discount. **Order Deadlines** - 10 days before delivery – Initial orders due. - 5 days before delivery – Revised orders due. - 4 days or less – Orders will not be accepted. - Organic/Special items due 10 business days in advance. - Early ordering = better chance of receiving full items requested. **Contacts** - Shawn Auble - s.auble@bonanzaproduceco.com - 775-358-2442 office - 775-682-3683 direct - 775-741-5164 cell ### Costco 2200 Harvard Wy, Reno, NV 89502 They do **Business Deliveries**! Here's how to place your order: 1. Visit: https://www.costcobusinessdelivery.com/ 2. Set the delivery zip code to 89502 3. Search for the items you need 4. Fill out the attached [Costco-BurningManOrder.xlsx](https://wiki.futureturtles.com/attachments/37) spreadsheet with: 1. Item Numbers 2. Item Descriptions 3. Quantities Needed Can't find something on the site? No problem - either use the second tab in the spreadsheet to describe the item or send me an email directly. I'll check availability for you! We've also included a second separate sheet ([Costco-BurningManAlcohol.xlsx](https://wiki.futureturtles.com/attachments/36)) with popular Burning Man items that aren't listed on the website - including alcohol options. We ask that orders be submitted at least 4 days in advance **Contact** - Tara Dimick - AR Clerk - Business Delivery Reno - Costco #025 - (775) 689-6729 - w025ar03@costco.com # Food Fort Inspection Checklist - Found Copy Transcription status: transcription_of_found_printed_checklist_pending_review source: `source-dumps/food-fort-checklist-2026-05-10/photos/food-fort-checklist-01.jpg` through `food-fort-checklist-04.jpg` review_owner: Sean Engelking usage_note: This is a transcription of a found printed checklist from the 2026 Reno renovation/work weekend. It is pending Sean Engelking review/update and must not be treated as the current approved Food Fort pre-setoff checklist. transcription_note: The source photos are usable high-quality JPEGs, but they are photos of printed pages rather than clean document exports. Text that is cut off, illegible, or uncertain is marked as `[unclear]`. ## Food Fort Inspection Questions Remember... You can't take too many pictures or videos! Film is cheap these days! ### In general... - [ ] Go over the proposal from 1/26/23 and check that every item in the proposal is present. - [ ] Ask: what tends to break the most often? (and how to fix) ### Propane Tanks... There is a certified propane company coming by at 11am on Monday to give us a "propane safety course" and show us the propane system. - [ ] Propane tanks - are there 2x 100 pound tanks? - [ ] They should be empty. Make sure you learn what we have to do in Reno to check that everything is safe, and fill them in Reno. - [ ] Is there a gauge or some way to tell how much fuel is left in them? - [ ] if not could this be easily added? - [ ] We have a couple of backup 20 pound propane tanks (the kind people use for their Weber grill at home). If the 100 pound tanks run out, can these be hooked up as emergency backup? - [ ] Learn how to safely connect the propane tanks to the generator to run power. - [ ] Learn how to safely connect the propane tanks to the trailer for griddle/oven operation - [ ] Learn how to operate the generator and make sure we know how to do this while the trailer is being towed from Reno to playa so that food in the refrigerators stays cold and the freezer stays frozen - [ ] The generator is "dual fuel" and we might want to just fill that with gasoline in Reno for the ride to Playa. ### Outside.... - [ ] Check what kind of power inlet is on the outside of the trailer for connecting to "shore power" (aka connecting to the grid on playa) - [ ] There should also be a 50-foot cable that connects to that power inlet. Make sure it connects correctly at the trailer side, and take a couple of detailed pictures of the plug itself so that we know we can connect it to our grid on playa. - [ ] Make sure you understand the procedure for switching between generator power and "shore power". - [ ] Take a picture of the tongue jack used for towing and make sure we know exactly what type of towing hitch is needed - [ ] Check the stabilizing scissor jacks at rear axle and make sure we have the gizmo for operating it and that they work. - [ ] Get from them a check list of things to check are secure before towing the trailer... we'll print this up and use it for safety check before towing! - [ ] Entrance door - self closes? - [ ] Entrance door - is there a way to prop it open? - [ ] Entrance door - is there a dust flap? - [ ] Examine the fresh water tanks. Is it obvious how to fill them? (There should be 2x 42 gallon tanks). I didn't see these anywhere in the progress pics so I'm not sure where they are - [ ] Examine the grey water tanks - should be 2x 52 gallon tanks. I didn't see these anywhere in the progress pics so I'm not sure where they are - [ ] How do you empty the grey water? Is it a standard RV valve? Take a picture! - [ ] Can you tell how to rinse out the grey water tanks with fresh water? Sometimes there is a hose valve for this. - [ ] Look closely at the wheels. They should look new. - [ ] Check the date code on the tires, which should be less than a year old. The date code on the sidewall of the tires looks like DOT xxxxx #### - the last four digits are manufacturing date in the form WWYY - week and year - so I would expect the year to be 22 or 23. (Tires only last about 7-8 years even unused, so we don't want to end up with old tires). - [ ] How are the A/C split unit filters replaced? ### Inside, clockwise from entrance... - [ ] Check that handwashing sink works - [ ] Check that the floor drain will not let moop out onto the playa (has a filter or cover or something) - [ ] Check three compartment sink works - [ ] Three compartment sink should have some kind of food filtration in the drain so food particles don't go down the drain - [ ] Check that there is a high pressure rinsing spray feature on the sink - [ ] Check the built-in Mini-Split air conditioner. Run it the whole time you are doing the inspection to make sure it runs well. Should be 36,000 BTUs - [ ] Check 1000watt microwave and run it (boil a cup of water) - [ ] Check that the undercounter, glass-front refrigerator gets cold - [ ] Check that the undercounter, large two-door freezer is really a freezer, not, accidentally, a refrigerator... should be around 0 degrees - [ ] Run the icemaker and make some ice (this may take a while, I'll ask them to start this before we get there) - [ ] Check the walk in cooler. Is it cold? Should be refrigerator temperature, like 35 degrees, not freezer. Are all three walls lined with metro shelving? - [ ] Run the griddle, stove, and oven - [ ] Check the hood ventilation and see if it's working - [ ] Ask if the griddle, stove, oven, and the Generator have all been adjusted to operate at 4000' above sea level (this is a non-optional part of the installation procedure they should have done) - [ ] Find all the propane shut-off valves and make sure you know how they work and what they do - [ ] Find all the water shut-off valves - [ ] Look inside the fuse breaker box. Is everything labeled clearly? For example -- during shipping we want to turn off everything except fridge and freezer. - [ ] Make sure there is a full set of instruction manuals somewhere - [ ] Learn how to use the fire suppression system # Previous Years Recipe Archive **Archive note:** Recovered on 2026-08-24 from the preserved 2026-05-01 recipe-book snapshot. These recipes predate the 2026 collection and are retained as institutional knowledge. Their original wording, quantities, and recipe content have been preserved; verify quantities and food-safety details before operational use. For the current collection, see [2026 Recipe Book](https://wiki.futureturtles.com/books/food-team/page/2026-recipe-book). ## Quesobirria Tacos, Elote, and Jicama Slaw **Ingredients** **Quesobirria Tacos:** - Boneless leg of lamb - Oyster mushrooms - Birria marinade - 7 large white onions (will be using diced) - 6 bunches cilantro - Corn tortillas - Oaxacan cheese - 15 limes **Elote:** - 25 ears corn - 4 lbs salted butter - Chili powder - Sour cream - Cotija cheese **Jicama slaw:** - 6 jicama - 3 large red cabbages (will be using shredded) - 3 large white onions **Dressing:** - 3 cups olive oil - 1.5 cups rice vinegar - 1.5 cups lime juice - 12 tablespoons honey **To Prep** Before playa - \[LEAD\]: - 6 times recipe for birria marinade, steam canned in wide-mouth Ball mason jars. On Day of Meal: - Slice whole white onions into thin strips. - Finely chop cilantro. - Cut limes into wedges. - Separately, portion out lime juice or squeeze limes into juice. - Shred Oaxacan cheese. - Separate red oil from cooked consomé and reserve. - Shuck corn: peel back outer leaves to the base without detaching and remove as much silk as possible, then baste with salted butter and wrap corn in outer leaves. - Soak the corn in a large pot of cold water for 10 minutes. - If using shucked corn: baste corn with salted butter and wrap in tin foil. - Finely shred jicama. **To Cook** At least 5 hours before service - \[LEAD\]: - Combine leg of lamb and birria marinade in a large stock pot, add enough water to cover. - Heat (using induction stove) on high until water boils, then reduce to a bare simmer until tender, approximately 4 hours. - If done on previous night: cool stock pot outside, then place in fridge. - Prepare flan according to recipe. An hour before service: - Preheat griddle to high. - Check that meat is tender, remove from liquid and shred. - If using cooked birria from the fridge: separate solidified red fat and reserve. - If using cooked birria from the fridge: bring stock pot to a simmer for 10 minutes on stove. - Baste shredded meat with consomé. - Season consomé with salt and pepper. - Combine sour cream with lime juice and zest to taste in a bowl. - Place the corn on the grill and cook, turning every 3-5 minutes, until all sides are cooked, about 15 minutes. - Keep corn warm in the oven at 200-250F. - Whisk together dressing ingredients in a bowl, working in batches. - Prepare diced onions, chopped cilantro, and lime wedges in containers for garnish. 15 minutes before service: - Spread the sour cream mixture over the corn and serve with cotija cheese, chili powder, cilantro, and lime wedges. - Pour the dressing over the slaw and toss well to combine. **To Serve** SERVE ELOTE AND SLAW FIRST TO GIVE VALUABLE LEAD TIME FOR TACO MAKING - Elote can be served directly from warmer with a warning that it may be hot to the touch. - Encourage Turtles to “break corn” with another Turtle or guest (share a single ear of corn). - Slaw can be served using tongs from a few communal bowls. - Ladle consomé into bowls or stainless steel cups, with plenty of cilantro, lime, and diced white onion on the side. - To assemble taco: - Dip corn tortilla into red oil. - Heat oiled tortilla on griddle. - Add meat and cheese and fold. - One portion is 3 tacos. - When tortilla has an appetizing sear and cheese is melted, remove from heat and serve immediately with consomé, diced onions, chopped cilantro, and lime wedges. **Flan** **Ingredients** Custard: - 24 eggs - 12 egg yolks - 6 cans cond. milk - 6 cans evap. milk - 6 tablespoons vanilla extract Caramel: - 6 cups granulated sugar - 1.5 cups water - Several pinches kosher salt **To Cook** At least 5 hours before service - \[LEAD\]: - Preheat oven to 350F. - Prepare water bath with rimmed baking sheets. - In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla. - Blend until very smooth, about 30 seconds. - In a medium saucepan, set over medium-low heat, add the sugar and water. - Cook on medium-low heat until the sugar has dissolved into the water completely. - Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown. - During this process, it should be boiling; this will help cook out the water. - Once it starts to turn a light golden brown, immediately lower the heat to medium-low and keep cooking until it turns a golden brown. - Immediately pour the caramel into the baking pan and twist it around until it’s in an even layer on the bottom. - Allow the caramel to harden a bit, about 5 minutes. - Give the custard base a stir, just to make sure it’s still all combined. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with water from a kettle. - Cook for 40 to 45 minutes, until slightly jiggly but still firm. Carefully remove it (it'll be hot!) from the oven and set aside. - Allow to cool on the counter for about 30 minutes and then transfer to the fridge to chill for at least 4 hours or overnight.

## Turtle Diner **Ingredients** Mains: - 80 eggs - 5 packets bacon - 5 lb hash brown - 1 packet vegan bacon - 4 packages vegan pancake mix Starches: - 2 loaves bread - 2 packages English muffins Milk shakes: - 3 tubs frappe mix - Whipped cream - 1 gallon whole milk - Luxardo cherries **To Cook** 30 mins before service: - Preheat oven to 400F. - Arrange bacon, hash browns in baking sheets. If not enough baking sheets, prioritize bacon and vegan bacon, wrap hash browns in aluminum foil. - Mix pancake batter according to instructions. Grill duty - \[LEAD\]: - Prepare scrambled eggs on one half of grill and pancakes on the other half. Milkshake duty - Blend 0.75 oz milk and 0.5 frappe mix with ice in blender. - Decant into cups, serve with whipped cream and Luxardo cherry. Service duty - Distribute bacon and hash browns accordingly, adding uncooked bacon and hash browns to sheet pans for future batches. - Distribute cooked eggs and pancakes. - Toast bread and muffins on request

## Paella Ingredients Rice base for 40 servings - 10 Short Grain White Rice (Dry) (1 cup) - 15 Peeled Garlic (1 clove) - 5 Red Pepper Flakes (1 Tbsp) - 5 Saffron (1 gram) - 5 Bay Leaves (1 Leaf) - 2 Fresh Parsley (1 bunch) - 1.5 (or 6.25 tablespoon) Better Than Bouillon® Seasoned Vegetable Base (1 Oz) - 10 Fresh Lemons (each) Meat version for 32 serving - 8 Chicken Breasts (Skinless, Boneless) (1 Lb) - 4 Onions (Yellow Or Sweet) (1 large) - 4 Red/Orange Bell Pepper (each) - 4 Chorizo Sausage (1 Lb) - 4 Shrimps (Medium-Large) (1 Lb) Vegan version for 8 serving - 16 Artichoke Hearts (1 Oz) - 0.75 Cremini Mushrooms (1 Lb) - 16 Canned Cooked Chickpeas (1 Oz) Condiments - 2 Extra Virgin Olive Oil (1 Cup) - 2 Kosher Salt (1 Tbsp) - 2 Ground Black Pepper (1 Tbsp) - 8 Paprika (1 Tbsp) - 8 Oregano (1 Tbsp) Instructions: 1. Prep Marinade for chicken (can be done earlier) 1. Cut chicken in 2 inches pieces 2. Mix olive oil (1 cup), paprika, oregano, salt, and pepper for marinade in a bowl. 3. Add chicken and stir to coat. Cover and refrigerate until needed. Before cooking 1. Rinse rice 2. Cut bell peppers 3. Chop onions 4. Rince shrimps (if needed) 5. Create stock from Better than bouillon 2\. Cook Rice base 1. Heat 1 cup olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes. 2. Add saffron threads, bay leaf, parsley, stock, and lemon zest. Stir until well combined and bring to a boil. 3. Reduce heat to medium-low, cover, and simmer for 20 minutes. Pan 1: Vegan topping (while rice is cooking) 1. Heat olive oil in a skillet over medium heat. Stir in mushrooms and chickpeas and some water; cook and stir until water has evaporated, about 7 minutes. Pan 2: Chicken topping (while rice is cooking) 1. Heat olive oil in a skillet over medium heat. Stir in marinated chicken and cook for 10 minutes. Pan 3: Chorizo sausage topping (while rice is cooking) 1. In a skillet over medium heat, break sausages up with a spatula, cook for about 10 minutes. Pan 4: Shrimp topping (while rice is cooking) 1. In a skillet over medium heat, stir in shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes (you can add lemon juice). Pan 5: Bell peppers and onions topping (while rice is cooking) 1. Add half of the bell peppers onions and cook until translucent, about 5 minutes. 3\. Serve Serve in separate dishes to allow people to mix and match.

## Breakfast Bagels and Crepes

## Crepes 10 min Prep, 40 min cook. Ingredients (8 crepes “Serves 4 people”, seems more like 3) - Multiply by 8 for 64 crepes. - 2 large eggs - ½ cup milk - ½ cup water - ¼ teaspoon salt - 1 cup all-purpose flour - 2 tablespoons butter, melted Prep: - 1 person melt butter, one person: Whisk eggs, milk, water, and salt together in a large mixing bowl; add flour and butter and whisk vigorously until smooth. Cook: - Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. - Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. - If needed: store covered in the oven at 175 Degrees. Serve: - Serve as a pile untopped, so that campers can add their own toppings. [https://www.allrecipes.com/recipe/16383/basic-crepes/](https://www.allrecipes.com/recipe/16383/basic-crepes/) **Savory Crepe Addon (Second meal only)** 10 min prep, 20 min cook. Ingredients - Aim to serve 8 people - 24 crepes - 2 brie wheel - Any other leftover ingredients (eg chicken, spinach) that would go well for a savory crepe. - 16 crepes from main crepe recipe - Salt and pepper Prep: - Preheat oven to 300 Degrees - Brie: Cut the rind off of the brie wheel and then slide the brie into long, quarter inch thick slices - If the other ingredient needs to be cooked first, saute until done. - Divide other ingredients and brie evenly among the crepes - Roll each crepe and place on a sheet pan. Cook: - Bake to melt the cheese, 6-8 minutes.

## Oatmeal Cook Time 10 minutes (Can sit on simmer for extended amount of time) - Follow instructions on box, make 12 servings to start

## Bagels Toast 2 dozen bagels 20 min before serving time: - Prep: Slice bagels and store on tray with parchment paper - Cook: Put bagels through the conveyor toaster - Preheat the oven to 375 Fahrenheit. Toast in the oven until golden brown (4-5 minutes).

## Toppings Needs Prep (20 min), then set out: - Onions - dice 2 large onions, and set out with serving spoon - Bananas (First Meal Only) - Slice into disks for people to eat, set out with serving spoon - Small number of sliced, untoasted bagels? Serve: Just set the following out each in its separate container for people to use: - Cream Cheese - Peanut Butter - Smoked Salmon \[Don’t set this one out early\] - Capers - Canned whip cream - Fruit preserve jam - Nutella - Fresh Raspberries(First meal only)

## Japanese Curry (Tokyo Heat Wave) Ingredients

Carrots (5lbs)

Potatoes (11lbs)

Onions (Yellow Or Sweet) (14 large)

Fresh Apples - Red (Anything But Red Delicious) (each) (22)

Peeled Garlic (21 cloves)

Chicken Thigh (Skinless, Boneless) (18 Lb)

Fresh Ginger (8 oz)

Soy Sauce (16 fl oz)

Pickled ginger (8 oz)

Japanese curry paste (1 box)

Kosher Salt (1 Tbsp)

Sesame Vinaigrette Salad Dressing (1 Cup)

Green Cabage (4 Heads)

Firm Tofu (2 14 oz packs)

Brown Sugar (1 cup = 8 oz)

Jasmine Rice (15 Cups)

Instructions: 1. Prep 1. Dice onions – if pre-diced are out 2. Fine dice apples 3. Peel & large dice carrots and potatoes 4. Marinate chicken in garlic, ginger, and soy sauce Cook Make curry 1. 1. Saute onions (~30 min, as caramelized as possible) and apples 2. Add water, bring to boil, then add carrots & cook (~30min) 3. Add potato and cook until potatoes are tender (~40min) 4. Add curry paste, cook until thickened 2. Meanwhile, make rice in rice cooker 3. ~30min mark, start grilling chicken on griddle. Make teriyaki sauce from soy + sugar 4. Make the cabbage salad with pre-shredded cabbage and dressing Serve - Serve family style in large pots: rice, curry, chicken, salad, ginger for garnish (optional),

## Express Panda Express Ingredients

Frozen Orange chicken (1 bag = ? oz)

Short Grain White Rice (Dry) (1 cup)

Peeled Garlic (1 clove)

Spring Onions or Chives (1 Bunches)

Frozen carrots and peas (8oz bag)

Eggs (1 Egg)

Red/Orange Bell Pepper (each)

Shredded Carrots (1 oz)

Frozen dumplings (1 pack of ~20 dumplings)

Broccoli (1 crown)

Soy Sauce (1 fl oz)

Corn starch (16oz)

Extra Virgin Olive Oil (1 Cup)

Instructions: 1. Prep 1. Make rice for fried rice (perhaps the night before, if possible, to go stale) 2. Chop veggies for fried rice: garlic, green onions 3. Chop veggies for veggie stir fry – definitely broccoli & bell peppers, but any others on hand 2. Cook 1. Station 1: Make orange chicken in oven according to packaging 2. Station 2: Make fried rice on griddle top: saute aromatics, then frozen veggies, then egg, then rice 3. Station 3: Make veggies stir fry with all chopped veggies; make a sauce from soy + corn starch + sugar + sesame oil 4. Station 4: Make pot stickers (just boil them? Griddle top? – whichever is easiest based on the kitchen) 3. Serve - Serve family style in foil serving dishes: fried rice, veggie stir fry, orange chicken, pot stickers Chocolate Chip cookie recipe (cookies for whenever; scale up 4x): - 1 cup salted butter, softened - 3/4 cup granulated sugar - 3/4 cup packed brown sugar - 1 tsp vanilla extract - 2 eggs - 2 1/4 cup + 2 tbsp all-purpose flour - 1 tsp baking soda - 1 tsp salt - 2 cups nestle toll house semi-sweet chocolate morsels - 350F, 12-15min

## Healthy! Ingredients - 14 Chicken Breasts (Skinless, Boneless) (1 Lb) - 2 Medium-firm Tofu (1 14oz pack) - 6 Shredded Lettuce (1 Lb) - 6 Spinach (1 Lb) - 6 Arugula (1 Lb) - 8 Moroccan Couscous (1 Lb) - 2 Quinoa (1 Lb) - 60 Tomatoes (each) - 40 Eggs (1 Egg) - 20 Pita Bread (1 Pita) - 4 Sesame Vinaigrette Salad Dressing (1 Cup) - 4 Shredded Almond (1 cup) Instructions: 4. Prep Cut chicken in 2 inches pieces Cut tofu in 1 inches pieces 4. Cut tomatoes 5. Cook 5. Eggs: 1. Boil water and add eggs. 2. Lower the heat slightly but water is still at a gentle boil. Cook for 10 minutes. 3. Transfer into a large bowl or sink of cold water. Peel under water. 7. Chicken 1. Heat olive oil in a skillet over medium heat. Stir in chicken and cook for 10 minutes. (add salt and pepper) 9. Tofu 1. Heat olive oil in a skillet over medium heat. Stir in tofu and cook for 10 minutes. (add salt and pepper / soy sauce) 11. Couscous 1. Add your couscous, vegetable broth (optional) and olive oil to the rice cooker (1:1 water:couscous ratio) 2. Cook your couscous on the white rice setting. 3. When the rice cooker turns to warm, keep the lid on for an additional 5 minutes. 5. Quinoa 1. Add your couscous, vegetable broth (optional) and olive oil to a pot (1 3/4:1 water:quinoa ratio) 2. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. 3. Remove the pot from the heat and let it sit, covered, for 10 minutes more. 6. Serve 1. Mix in as many bowl as necessary: 1. Base: Lettuce, Spinach, Arugula 2. Cereal: Quinoa, Couscous 3. Tomatoes 4. Dressing 3. In separate dish: 1. Chicken 2. Tofu 3. Egg (cut) 4. Cut Pita (in half) 5. Almond

## Lemon Risotto with Summer Squash **Ingredients** Risotto - 12L of chicken or vegetable stock - 14tablespoons extra virgin olive oil - 4cup minced onion - Salt to taste - 7pound summer squash (mixed varieties), diced - 11 cups arborio rice - 7 garlic gloves - Freshly ground pepper to taste - 4 cup dry white wine - 14 teaspoons finely chopped lemon zest - 10 tablespoon freshly squeezed lemon juice (to taste) - 14 tablespoons finely chopped flat-leaf parsley - 4 cup freshly grated Parmesan cheese Protein - 4 boxes of Tofu - 14 Lbs chicken thighs - Marinade: lemons to juice, olive oil, italian seasoning **To Prep** - Zest 10 lemons and chop the zest - Dice squash - Chop garlic gloves - Chop parsley - Chop onions (should be already minced frozen onions so no need) - Dice tofu - Marinate chicken thighs and tofu with lemon juice, olive oil, italian seasoning **To Cook** - Put the stock into a saucepan, and bring it to a simmer over low heat - Heat the olive oil over medium heat, add the onion, about five minutes until tender - Add the squash and a generous pinch of salt. - Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes. - Stir in the rice and the garlic, and stir until the grains separate and begin to crackle - Add the wine, and stir until it has been absorbed. - Turn the heat back down to medium, and begin adding the simmering stock 1 cup at a time. - Cook, stirring often, until the rice is just about absorbed. Keep repeating the process of adding 1-2 cup of stock until absorbed, and repeat. - During this process, cook the marinated chicken thighs and tofu on the griddle - When the rice is tender all the way through but still chewy, it is done. - Adjust seasoning, adding salt and pepper to taste. - Add another cup of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. - Remove from the heat. The mixture should be creamy (add more stock if it isn’t). **To Serve** - Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

## Glazed salmon & veggie curry (Glazed and Graze) **Ingredients** - Asian Glazed Salmon in Foil - 7 tablespoon sesame seeds - 14 green onions chopped - 1.75 cup soy sauce low sodium - 21 tablespoons honey - 14 tablespoons sweet chili sauce - 14 tablespoons lime juice freshly squeezed - 7 teaspoon fresh ginger minced - 21 cloves garlic minced - 1 teaspoon salt or to taste - 1 teaspoon pepper or to taste - 18 pound salmon fillet - For serving - Curry - 6 tsp coconut oil - 21 green cardamom pods (slightly crushed) - 3 tsp turmeric - 8 tbsp curry powder - 74 oz coconut milk - 7 teaspoon fresh ginger minced - 6 medium yellow onion diced - 11 medium sweet potatoes (diced into ½-inch cubes) - 11 medium potatoes (yellow or red is fine, diced into ½-inch cubes) - 5 large carrot (sliced into thin rounds) - 5 large green bell pepper (diced) - 8 cups vegetable stock (or water) - 74 oz chickpeas (canned or cooked from scratch. Drain thoroughly before adding) - 16 scallions - 11 tablespoons lemon juice - 11 tablespoons cilantro - Salt to taste - Jasmine Rice - 15 cups - Tofu - 2 packs **To Prep** - Salmon - Mince garlic - Mince ginger - Squeeze lemons for juice - Chop green onions - Curry - Mince garlic - Mince ginger - Chop cilantro - Dice onions - Dice sweet potatoes - Dice potatoes - Slice carrots - Dice green peppers - Drain chickpeas - Tofu - dice **To Cook** Curry - Heat the oil. Add the onions saute over medium heat until the onions start to sweat and turn translucent. - Add the turmeric, cayenne and ginger garlic paste and stir-fry for 30 seconds. - Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the veggies start to stick, add some water. - Add green peppers and 4 cup of water. Cover again and cook five more minutes. - Check to see if the potatoes and sweet potatoes are cooked and fork-tender. If they are not, continue to cook, covered, for a few more minutes. - Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil. - Add the coconut milk and scallions, and just let the curry heat through. - Stir in the lemon and cilantro and add more salt if needed. Serve hot. Rice - Use rice cooker to cook 15 cups of rice Salmon - Preheat your oven to 375℉. Place foil sheets on a baking sheet → enough sheet to be able to wrap the foil around salmon - whisk together the soy sauce, honey, sweet chili sauce, lime juice, fresh ginger, garlic, pepper. - Place the salmon fillet over the foil then pour about half the marinade over to cover the entire surface of the fish. Turn the fish over and pour the rest of the marinade. - Fold the edges of the aluminum foil over the salmon so that it is fully wrapped. Bake for about 20 to 25 minutes, depending on the size of your salmon. - Open the foil and garnish with sesame seeds and chopped green onions. Tofu - Glaze with the same marinade as salmon - Cook on griddle **To Serve** - Curry on rice - Protein by the side of it

## European Summer (Bulgur tomato/eggplant/lemon yogurt + Lamb/pistachio patties) **Ingredients** Bulgur tomato/eggplant/lemon yogurt - Greek Yogurt - 8 cups - Fresh Lemons - 12 - Dried Mint - 6 cups - Eggplant - 24 - Extra Virgin Olive Oil - 4 cups - Onions - 24 - Peeled Garlic - 36 - Ground Allspice - 12 tbps - cherry tomatoes - 12 lb - tomato paste - 12 tbps - bulgur wheat - 7 lbs - 20 cups of water Protein - Lamb patties / Tofu for replacement - 4 boxes of Tofu - Greek Yogurt - 12 cups - Extra Virgin Olive Oil - 12 tbps - sumac - 12 tbps - Fresh Lemons - 12 tbps juice - pistachios unshelled - 6 cups - Arugula - 12 cups - Onions (Yellow Or Sweet) - 12 - Peeled Garlic - 12 - ground lamb - 12 lb - Extra Virgin Olive Oil - 36 tbsp **To Prep** Bulgur tomato/eggplant/lemon yogurt - Preheat oven - 425F - Cut eggplant in small chunks - Slice onions - Mince garlic Protein - Lamb patties / Tofu for replacement - Mix ingredients for the sumac sauce and reserve in fridge: 12 cups greek yogurt / 12 tbsp sumac / 12 tbsp olive oil / 4 lemon juice - Blend pistachios with food processor - Blend arugula in food processor - Blend onions/garlic **To Cook** Bulgur tomato/eggplant/lemon yogurt - Eggplants - Place eggplant in a large bowl with 2 cups of olive oil - salt and pepper - Mix and spread out on parchment paper lined baking sheet - Roast for 40 min - stirring halfway through - Bulgur - Add 2 cups of olive oil in large sauté pan - Add onions and fry for 8 minutes - Add garlic and Allspice and fry for 1 minute - Add cherry tomatoes - mashing them to break them up (warning it squeezes on you easily) - Stir in tomato paste / 20 cups water / salt - Bring to a boil, then decrease heat to low, cover and cook for 12 min - Add bulgur, stir so that it is completely coated, remove from heat - Set aside for 20 min for the bulgur to absorb all liquid - Yogurt - Mix yogurt / lemon / mint and 3 tbsp of salt in a separate serving bowl Protein - Patties / Tofu for replacement - Create patties with chopped pistachios / arugula / onions and garlic / lamb - Cut tofu and spice with sumac - Cook on griddle **To Serve** Bulgur tomato/eggplant/lemon yogurt - Serve in separate trays bulgur, eggplants, yogurt → recommend to plate with bulgur, some eggplants and yogurt on top

## Italian Pasta Bar \- Alejandro **Ingredients** - Proteins - 6lbs frozen italian meatballs (thaw 48 hours in advance) - 30 italian sausages - 8 vegan Beyond Sausages - Sauce - 18 oz tomato sauce - 1 bottle red wine - 32 oz marinara sauce - 5 cloves of garlic - 3 red bell peppers - 3 orange bell peppers - 1 large yellow onion - 10 tbsp italian seasoning - 8 tbsp salt - 8 tbsp pepper - 8 tbsp paprika - Pasta - 6 lbs penne pasta - 1 lb chickpea pasta - Caprese Salad - 9 tomatoes - 36 oz mozzarella cheese - 36 oz basil leaves - 1 cup balsamic vinegar - 7 tbsp honey - Toppings - 24 oz shredded parmesan cheese 1. IN ADVANCE: Thaw frozen meatballs (and potentially breadsticks) in the refrigerator at least 48 hours in advance of the meal being prepared. Lead is to familiarize themselves with package directions for meatballs, sausages, breadsticks, and pasta. 2. \[LEAD\]: Open the bottle of wine to allow it to breathe. Finely dice the onion and bell peppers, mince the garlic. 3. \[LEAD\]: Preheat the oven according to package directions for the meatballs, sausages, and breadsticks. Time breadsticks in the oven to finish with the pasta. 4. Person 1: Stir the balsamic vinegar and 5 tbsp honey together in a small saucepan and place over high heat. Bring to a boil, reduce the heat to low and simmer until the vinegar mixture has reduced to about 1/3 cup (about 10 minutes). Taste, mix in some of the remainder of honey, if any, if needed. Set the balsamic reduction aside to cool. 5. Person 2: In a saucepan or pot that will eventually hold the sauce, saute the onion and bell peppers in olive oil over medium heat. Stir occasionally until the onion is nearly translucent and the bell peppers are tender. Add the minced garlic and saute everything for another minute, being careful to not burn the garlic. 6. Add about a cup of red wine to the onions and peppers and allow to simmer until the wine significantly reduces. Stir occasionally. In the meantime, prepare the sausages, meatballs, and breadsticks on sheet pans to be placed into the oven according to package directions. 7. \[LEAD\]: Once the sauce has reduced, add tomato sauce and marinara and bring the mixture to a consistent simmer, stirring occasionally. Add 5 tbsp italian seasoning and 1 tbsp paprika. Salt & pepper. Once the sauce warms up, taste, and add more seasoning to taste. Simmer for about 30 minutes to marry all of the flavors. 8. \[LEAD\]: When the sauce and proteins are about 30 minutes from being done, bring a large pot of water (penne) and a small pot of water (chickpea) to a boil. Add about a teaspoon of salt per pound of pasta being boiled. Boil the pasta according to package directions. When the pasta water is drained, save 2 cups on the side for the penne and 1 cup on the side for the chickpea pasta. 9. Person 1: Before the pasta is done boiling, slice the tomatoes and mozzarella in circles to build a classic caprese salad. Coarsely chop most of the basil, leaving some leaves for presentation. Decoratively arrange alternating slices of tomato and mozzarella on your serving platter. Gently sprinkle it with salt and black pepper. Spread fresh basil leaves over the top of the salad and drizzle with olive oil and the balsamic reduction. 10. Person 2: Return each pasta to its original pot, add half the amount of water saved for each pasta back to its respective pot. Split the sauce proportionally to each pot as well, gently fold everything together. Add more water as needed, adding a little at a time. To serve 1. Place breadsticks and caprese salad at the beginning of the serving area, followed by pastas, and then the protein options in their respective serving dishes. Have shredded parmesan at the end to add as a topping.

## Lebanese Kafta Ingredients: Ground Meat 4lb Yellow Onions 2 Large Parsley 0.5 bunch All spice Recipe: Making kafta is similar to making meatballs which requires some moisture to help it bind and stay juicy. The fat provides that much-needed moisture since we’re not using eggs. Pulse the beef only with the onions and parsley. It’s important to already have the parsley and onions chopped and then just pulse lightly with the beef in order to avoid over-mixing. Over-mixing can lead to overworked dry meat. Form the beef kafta into evenly sized shapes. This ensures that everything is finished cooking together making it all tender and juicy without anything being overcooked. Steps: Shop Onions Remove stems and chop parsley Mix onions, parsely, meat and spices Mold into Kafta pieces Grill Fattoush: Steps: CHOP CHOP CHOP - lettuce, tomatoes, mint, cucumber, radish, peppers, green onions. Mix pomegranate, olive oil, salt, sumac in a bowl and put into the salad Give it a good toss and done! Lentils & Rice: Chop Onions - 4 Rinse rice - 14 cups Caramelize onions with olive oil while rice being rinsed Add on water and bring to a boil Add in rice and lentils and cover

## KBBQ night Components - Bulgogi beef - Bulgogi tofu and mushroom - Korean spicy chicken - Namul (spinach) - Kongnamul (bean sprout) - Ssamjang - Kimchi Ingredients - Thin sliced rib eye - Chicken thigh - Onions - Green onion - Tofu - Mushroom - Jarred bulgogi marinade - Gochujang - Kimchi - Sesame oil - Ssamjang - Garlic - Spinach - Bean Sprout - Lettuce - Rice - Sugar - Korean chilil powder - Sesame seeds - Honey - Soy Sauce Cook Prep - Onions - Slice 2/3rds into quarter inch strips - Dice 1/3rd with medium dice - Garlic - Mince - Green onion - Fine chop, separate greens and whites - Chicken thighs - Trim excess fat and tendons - Cut into bite size cubes - Gochujang sauce: Mix 3Part Gochujang, 3Part soy sauce, 3P minced garlic, 3P sugar or honey, 2P sesame oil, 1P cornstarch - Marinade chicken in sauce with diced onion for 30 mins to 2 hours (longer better) - Mushrooms - Dry wipe with paper towel to remove excess dirt - Cut into strips - Tofu - Drain and pat dry - Cut into cubes - If time allows, briefly blanch for 1-2 mins in salted water - Beef - Separate slices and if slices are too long cut in half - Marinade beef in bulgogi sauce with ½ of sliced onions for 30 mins to 2 hours - Cook - Wash the rice. Cook the rice. - Bring large pot of water to a boil and salt - Progressively blanch spinach for 30-60 seconds, remove, drain and run through cold water. Squeeze spinach dry. Squeeze real good. Real dry. Ok to smush the spinach in process. Set aside - Wash bean sprouts. Blanch for 30 seconds to 2 mins. Remove and drain, rinse in cold water. Set aside - Spinach - Take squeeze dried spinach in large mixing bowl. Add 4P green onion whites, 4P sesame oil, 2P soy sauce, 1P sugar, 1P salt, 1P minced garlic, 1P sesame seeds, 1/2P salt. Mix by hand. Adjust sauce mix to taste - Bean sprout - Take rinsed and drained bean sprout in large mixing bowl. Add 2P sesame oil, 1P soy sauce, 1P sesame seeds, 3P garlic, 1P green onion whites, 1P korean hot pepper flake, 1P salt. Mix by hand. Adjust sauce mix to taste - Tofu and mushroom - In large pan, stir fry tofu and mushroom and ½ of sliced onions. Begin with mushroom, after a few minutes add tofu, then onions. Add bulgogi sauce when mostly cooked. Add splash of soy sauce and garlic when adding sauce - Garnish with green onion greens and sesame seeds - Beef - Stir fry in large pan until cooked - Garnish with green onion greens and sesame seeds - Chicken - Stir fry in large pan until cooked - Garnish with green onion greens and sesame seeds - Lettuce and Ssamjang and kimchi - Separate lettuce into leaves, removing hardest and stalkiest white part of the bottoms - Wash and dry lettuce - Serve lettuce on platter, serve alongside ssamjang in a side dish - Slice kimchi into cubes if not already sliced and serve on a side dish

## Pasta Night

Penne Pasta (1 Lb)

Tomato Sauce (1 Oz)

Onions (Yellow Or Sweet) (1 large)

Peeled Garlic (1 clove)

Fresh Basil Leaves (1 Oz)

Shredded Parmesan Cheese (1 Oz)

Frozen Italian Meatballs (Beef, No Pork) (1 Lb)

Tomatoes (each)

Extra Virgin Olive Oil (1 Cup)

Soft Mozzarella Cheese (1 Oz)

Balsamic Vinegar (1 Cup)

Lady fingers (1 pack ~20 cookies)

Marscapone cheese (1oz)

Heavy cream (16oz)

Granulated (White) Sugar (1 Lb)

Cocoa powder (1 box = 8oz)

Eggs (1 Egg)

- Prep - Premake tiramisu; otherwise, none

- Cook - Separately, beat heavy cream until soft peaks; fold in mascarpone mixture - Dip lady fingers in coffee; layer with cream mix in deep pan; finish with cocoa powder - Preheat oven for meatballs - \\Chop onion and garllic; sautee, then add tomato sauce; basil to finish - Make caprese and store in fridge: slice tomato and mozz, layer with basil and drizzle with balsamic, olive oil. Salt when serving - Boil several pots of water - Make tiramisu - Make pasta according to box directions

- Serve - Self-serve pasta, sauce, parm cheese, meatballs, caprese, and tiramisu

## Burger Night

Burger patty (1)

Veggie burger patty (1)

Burger bun (1)

Romaine Lettuce (1 head = ~20oz)

Tomatoes (each)

Red Onion (1 Bulb)

Bread & Butter Pickles (1 Oz)

Mustard (1 Cup)

Ketchup (1 bottle)

Frozen french fries (1 bag)

Mayonaise (1 Cup)

Baking powder (1 box)

Butter (1 Stick) Unsalted

Brown Sugar (1 Cup ≈ 8 Oz)

Granulated (White) Sugar (1 Lb)

Eggs (1 Egg)

Vanilla Extract (1 Tbsp)

Flour (5lb bag)

Chocolate chips (12 oz)

Kosher Salt (1 Tbsp)

Sliced American Cheese (1 Slice)

Bacon Packet (1 Oz)

- Prep - None, unless cookie dough made prior - Cook - Cream butter and sugar; add eggs; add vanilla, salt, and baking powder, add flour and chips, then chill. Bake 350F for ~12min. - Preheat oven for fries - Make the cookies - Cut tomatoes and onions - Grill patties on griddle, store in oven (start with veggie) - Make bacon on griddle as well - Bake the fries - Toast buns on griddle - Serve - Condiments and patties out - ...done

## **Meal Theme: Mediterranean** Main meal: Chicken, veggie kabobs Sides: watermelon, feta salad, hummus with flatbread Shrimp for pescatarians Instructions for chicken and shrimp -

In a medium bowl, combine the olive oil, lemon juice, garlic, paprika, cumin, cinnamon, salt and pepper. Add the chicken pieces to the mixture and mix well to combine. Allow the chicken to marinate in the fridge for at least 30 minutes, or up to 8 hours.

Preheat the grill to medium-high heat, and grease the grill with vegetable oil.

When ready to grill, thread the chicken onto the skewers, with the vegetables in between the chicken kabobs. Pour any leftover marinade on top of the chicken kabobs. Makes 6-9 skewers.

Grill the chicken kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking.

Remove the chicken from the grill and serve with sides, if desired

Equipment for kabobs Cutting Board Mixing Bowl Set Nonstick Square Grill Pan Barbecue Metal Skewers Instructions for Watermelon Salad -

Add the watermelon to a large bowl. Add the cucumber, red onion, feta, and mint.

In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Garnish with more fresh mint and serve cold.

Equipment for watermelon salad Knife Block Set Cutting Board Mixing Bowl Set Balloon Whisk For pita, cut in half. No prep needed for hummus or tzatziki - Kabobs - Buy Yogurt to make dip - Pita and hummus - Frozen pre-cooked - Shrimp for the pescatarians 4 ppl - Chicken for 40 ppl - Move chicken from freezer to the fridge - Cube chicken and marinade night before 8pm - Cook next day 4pm - Assemble yogurt and salad while chicken cooking - 70 skewers on griddle - 2 big pans one with veggies and one with shrimp, then skewer them - 20 pounds chicken - 3 lbs cooked shrimp - Multiply meal by 12 for chicken - 36 people: - 18 lbs boneless skinless chicken breast - 24 tbsp olive oil (12 oz) - 12 lemons - 48 garlic gloves OR 5 garlic heads - 12 tsp paprika - 6 tsp cumin - 3 tsp cinnamon - 8 tsp salt - 8 tsp black pepper - 12 large red onions - 24 bell peppers - 2 bunches Italian flat leaf parsley - 12 oz vegetable oil - Multiply by 2 to get 3lb shrimp - 3 lbs cooked shrimp - 4 tbsp olive oil (2 oz) - 2 lemons - 10 garlic gloves OR 1 garlic head - 2 tsp paprika - 1 tsp cumin - 1 tsp cinnamon - 1 tsp salt - 1 tsp black pepper - 2 large red onions - 4 bell peppers - 6 oz vegetable oil - - Yogurt dip - 4 Hannahs tzatziki tubs @ 2 lbs each = 8 lbs total - Hummus - 8 lbs hummus - Pita bread - 2 per person = 80 total - Watermelon feta salad - 2.5 cups olive oil (20 oz) - 30 tbsp lime juice (15 oz) - 10 tbsp honey (5 oz) - 5 tsp salt - 4 tsp black pepper - 5 large watermelon - 10 persian cucumbers - 5 small red onions - 40 oz crumbled feta - 20 tbsp fresh mint (10 oz) - Dressing - taste test

## **Meal Theme: BYO white people taco bar** Main meal: beef and shrimp tacos; Sides: Mexican rice, black beans with cheese Shrimp for pescatarians Instructions for beef and shrimp -

Heat the olive oil in skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.

Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes

Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.

Equipment - Skillet, spatula Preparing toppings - Chop lettuce and onions - Prepare tomatoes and cheese Equipment - Can opener - Knife Rice and beans - Cook each on stove - instructions on can/box Equipment - 2 12 quart pots if possible (one for rice and one for beans) Tortillas - Briefly warm on skillet (few seconds each side) - Beef - 24 oz taco seasoning (for both meats) - 17 lbs ground beef - 17 tbsp olive oil - 34 tbsp tomato paste (18 oz) - 9 cups water - 8 tsp salt - 8 tsp pepper - 3 lb cooked shrimp - 3 tbsp olive oil - 6 tbsp tomato paste (3 oz) - 2 cups water - 4 heads iceberg Lettuce - 6 cans diced Tomatoes - Mexican Cheese blend costco 6 bags at 2.5 lb each for beans and tacos - 5 White Onions - 100 oz (6 lbs) sour cream squeeze fine if not - 160 oz canned black beans (7 cans) - 85 oz boxed Mexican rice (14 6 oz boxes) - 160 flour street taco tortillas - Beef - Shrimp - Toppings - Beans - Rice - Tortillas

## Meal Theme: Stir Fry-day Meal: Stir Fry Veggies + Meat (Chicken or Beef) Possible Components: \- Any combo of following veggies: green beans, asparagus, snow peas, zucchini, sweet potato, carrots, + mushrooms. Garlic + green onions Vegan/Veggie Component: Tofu, Beyond Steak Tips Side: Fried Rice (rice, eggs, green peas, carrots) \----------------------- **Stir Fry Prep:** **Veggies:** \- Chop broccoli florets -Slice carrots -Slice cabbage (~1 in. squares) -Dice onions \- Slice the green onions for the sauce into thin rings \- Mince the garlic for the sauce \- Steam veggies to begin to soften (al dente or soft depending on preferences) **Protein Prep:** -Dice chicken breast and cook with oil -If using flank steak/beef, ensure meat is sliced thinly before cooking in oil \- Dice tofu into cubes and fry until lightly crispy on the outside \- If using veg alt meat, cook with oil **Sauce Prep:** Combine the water, sugar, soy sauce, cooking wine, minced garlic, green onions, sesame oil in a large container. Thicken with corn starch sparingly to desired consistency. Combine the steamed veggies with the brown sauce to serve as the main meal component. \--- **Fried Rice Prep:** \- Crack and whisk eggs in separate bowl \- Prepare and cook the rice (recommend 1.5 part water to 1 part rice as wet rice is harder to work with) \- Preheat and coat a pan with oil to begin scrambling the eggs. \- Add the rice and frozen peas/carrots before the egg is thoroughly cooked \- Mix vigorously to ensure no clumping and add soy sauce. \--- **Serving:** Build Your Own Stir Fry portion will be separated between veg + protein components for self serving Fried Rice portion will be separated as side dish to act as the main base component for the stir fry \--- **Ingredients for 2025:**

Ingredient	Qty	Notes
Chicken Breasts (Skinless, Boneless) (1 Lb)	14
Carrotts (1lb)	2
Broccoli (1 crown)	8
Green Cabage (1 Head)	4
Medium-Frim Tofu (1 14oz pack)	5
White onion	3	diced
Frozen carrots and peas (8oz bag)	8
Long Grain Rice (Basmati) (Dry) (1 cup)	24
Eggs (1 Egg)	24
Corn starch (16oz)	1	1 cup - less, add slowly until it meets desired sauce consistency
Granulated (White) Sugar (1 Lb)	1	3/4 cup
Sesame oil (1 bottle - 8oz)	2
Green onion (1 bunch)	1
Soy Sauce (1 fl oz)	40
Peeled Garlic (1 clove)	40	minced with sauce
		9 cups water

\----

## Meal Theme: Soba Cold Noodles Main Component: Soba Noodles (wheat/buckwheat) Meat Option: Chicken Breast Veg Option: Tofu Sauce Components: Soy sauce, vinegar, sesame oil, Braggs Liquid Aminos (optional but a good nutritional add for essential amino acids?) Possible Add Ons Components: Garlic (minced), green onions, sliced ginger, chili oil, nori strips, soft boiled egg, cucumber (julieene or turtle arrangement?), black/shitake mushrooms? **Prep + Cook:** **Noodles:** \- Cook soba noodles in boiling water until fully cooked (est ~4-5 mins). Avoid overcooking. Strain and portion (1 bundle of dry noodles should feed 1 person) **Protein Prep:** \- Dice chicken breast and cook in oil \- Julienne/thinly slice the tofu and serve raw **Sauce Prep:** \- Combine the soy sauce, vinegar, and sesame oil in a large container \- Take caution with the amount of vinegar used (~1 part vinegar : 8 parts soy sauce) **Add-On Prep:** \- Julienne cucumbers \- Mince garlic \- Slice green onions to thin rings \- Soft boil eggs, deshell, and cut in half \--- **To Serve (Build Your Own):** \- Each individual gets a bowl with their portion of noodles. \- Protein components served separately for self serve \- Add on components served separately for self serve Have members add their protein choices, add ons, then finally add sauce/chili oil \--- **Ingredients for 2025:**

Ingredients	Qty.	Notes
Soba noodles (1 bunch, 3.1oz)	48	Noodles ~310 Calories per bunch/serving 3 bunches per package.
Chicken Breasts (Skinless, Boneless) (1 Lb)	14
Medium-Frim Tofu (1 14oz pack)	5	14oz = 0.875 lbs

Soy Sauce (1 fl oz)	112
Rice vinegar (1 bottle)	1	1 bottle = 24oz
Sesame oil (1 bottle - 8oz)	1	1 teaspoon

Cucumber (each)	8	julieened
Peeled Garlic (1 clove)	45	minced
Fresh Ginger (1 oz)	4	minced
Green onion (1 bunch)	2	sliced
Eggs (1 Egg)	30	soft boiled/halved
Chili Oil (1 cup)	3

## **Sweetgreen Night** **Ingredients**

Chicken Breasts (Skinless, Boneless) (1 Lb)	18
Quinoa (1 Lb)	5
Brown Rice (1Oz)	10
Onions (Yellow Or Sweet) (1 large)	10
Sweet potatoes (1lb)	10
Broccoli (1 crown)	20
Cucumber (each)	20
Fresh Cilantro (1 bunch)	5
Firm Tofu (16 oz)	5
Ground Black Pepper (1 Tbsp)	8
Paprika (1 Tbsp)	8
Honey (1 Tbsp)	8
Ground Cumin (1 Tbsp)	5
Kosher Salt (1 Tbsp)	5
Extra Virgin Olive Oil (1 Cup)	1
Dijon mustard	1
Limes (each)	8
Mayonaise (1 Cup)	1

**To Prep** - **Marinate chicken breasts** - in a mixing bowl, combine olive oil and balsamic vinegar, and add in all the spices. Whisk to combine, then toss in the chicken and use tongs to get them evenly coated. Cover with plastic wrap and move to the fridge to marinate for 30 minutes to 2 hours. - **Cut and marinate tofu** - cut tofu into small cubes. In a separate mixing bowl, do the same marinate for the tofu and let sit for same amount of time - **Wash sweet potatoes** - cut them into roughly 1" rounds and quarter each round. In a mixing bowl, toss with olive oil and spices until evenly coated. - **Cut onions** - into bite sized strips - **Cut broccoli** - into smaller than bite-size pieces - **Cut cucumber** - into small pieces or half moon shape depending on how big the cucumber is **To Cook** - **Cook chicken breasts** - oil pan/grill and turn on medium-high heat. Cook each chicken breast until one side is blackened (about 6-8 minutes), then flip and cook for another 6-8. Chicken should reach around [165 F](x-apple-data-detectors://embedded-result/1009) if there is a thermometer. Cut into strips or small cubes - **Cook tofu** - oil pan, turn on medium-high heat. Add tofu in single layer and let brown on all sides until golden brown - **Cook potatoes** - heat olive oil in pan over medium high heat. Cook until they have a slightly browned exterior. - **Make the quinoa -** while your sweet potatoes are cooking, add quinoa to the rice cooker and add 1:1 water, then turn on the rice cooker. - **Make the brown rice** - in a separate rice cooker, wash the brown rice and add 2:[1 cup](x-apple-data-detectors://embedded-result/1517) rice:water ratio. Turn on and leave until cooked. - **Sautéed onions** - add same seasoning as potatoes. Sautéed in a pan until golden. - **Make dressing for salad** - combine dijon mustard, honey, salt, maybe lime and other spices (can eye-ball amount and taste test) and mix. Combine with cut broccoli and cucumbers **To Serve** - Separate tray for chicken, tofu, potatoes, quinoa, brown rice, onions, salad and serve DIY bowls style

## Meal Theme: Thai Curry **Main Component**: Green Thai Curry **Meat Option**: Chicken Thigh **Veg Option**: Tofu **Side**: Rice, Vegetable Spring Roll **Step 1: Prep Ingredients** 1. Slice chicken thigh 2. Cube firm tofu 3. Wash and prep other ingredients - basil leaves, Markus lime leaves, Japanese eggplants, bell pepper, makrut lime leaves(if available) Basil leaves - Pluck leaves off stems Eggplants - Slice into strips Bell pepper - Slice into strips **Step 2: Rice** 1. Measure and wash rice 2. Cook rice in the rice cooker **Step 3: Vegetable Spring Roll** 1. Bake at 375 for about 20 minutes. Flipping halfway through **Step 4: Curry Base** 1. Reduce coconut milk until thick and coconut oil starts to separate from the coconut milk (fi the oil doesn't separate after it has reduced until very thick, it's okay, just proceed with the recipe). 2. Optional step: Pound green curry paste and Thai basil leaves for an extra vibrant colour. 3. Add the curry paste and saute, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk 4. Add the vegetable stock, remaining coconut milk, sugar and fish sauce. 5. If available: Grab the makrut lime leaves and twist them to bruise and release aroma, then tear them into chunks and add them to the pot, discarding the center stems. Bring to a simmer and let simmer gently for 10-15 minutes. (Import to inform people the leaves are not to be consumed) 6. Once the curry is done simmering, add bamboo shoots and bring to a boil. 7. Taste and add more fish sauce and/or sugar as needed. 1. If the curry tastes weak and needs more curry paste, saute the additional curry paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to solve the paste and let it simmer for a few minutes, then stir it back into the curry. 8. Add the Thai basil leaves and bell peppers and stir just until the basil is wilted **Step 5: Protein Prep:** **Chicken** 1. In a skillet: sauté or simmer sliced chicken in a little coconut milk or with some of the curry paste for extra flavor. 2. Cook until tender (10–15 mins). 3. Set aside. **Tofu** 1. In a skillet: pan-fry tofu cubes until golden and crispy with some green curry paste 2. Set aside. **To Serve:** \- **Bowl 1**: Put desired amount of jasmine rice in bowl #1 and add a spring roll on top or on the side of the rice \- **Bowl 2**: Put chicken or tofu in bowl #2 and then top it off with curry. Make sure to add a variety of ingredients but make sure everyone gets the same diversity of ingredients \--- **Ingredients for 2025:**

Ingredients	Qty.	Notes
Coconut mlik (1 can 14oz)	12
Green Curry Paste (4 Oz)	5	Maesri Brand
Better Than Bouillon® Seasoned Vegetable Base (1 Oz)	3
Chicken Thigh (Skinless, Boneless) (1 Lb)	14
Firm Tofu (16 oz)	4
Brown Sugar (1 Cup ≈ 8 Oz)	2	1.4 cups
Fish Sauce (24oz)	1	1.1-1.4 cups
Markus Lime Leaves (0.5 oz)	4	45 makrut lime leaves
Bamboo Shoot Strips (8 oz)	18
Thai basil leaves	13	Sean will source it
Red/Orange Bell Pepper (each)	3
Jasmine Rice (1 cup)	15
Japanese Eggplant (1)	8
Vegetable Spring Roll (50 pieces)	2

## Meal Theme: Dumplings in Spicy Peanut Sauce **Main Component**: Dumplings **Meat Option**: Chicken **Veg Option**: Tofu **Side:** Rice, Cucumber Salad, Stir Fried Bok Choy **Step 1: Prep Ingredients** 1. Wash bok choy, cucumber, green onion, cilantro, and bell pepper 2. Dry the bok choy and cut the stems in half length-wise. 3. Trim and discard the ends of the cucumbers. 4. Peel and mince garlic 5. Cut the red bell pepper into strips 6. Dice the green onion into small pieces 7. Roughly chop up the cilantro **Step 2: Rice** 1. Measure and wash rice 2. Cook rice in the rice cooker **Step 3: Dumplings** 1. Bring a large pot of water to boil 2. Add dumplings and stir gently so they don’t stick. 3. When the dumplings are almost ready, they will float to the top. 4. When they float to the surface, continue boiling for **2–4 more minutes** to ensure the filling is cooked through. (During step 3 and step 4, work on step 5) 5. In a large, combine creamy peanut butter spread, chili oil, soy sauce, rice vinegar, sugar, grated garlic and hot water to loosen up the source. The goal is a creamy consistency like pancake batter. (Make sure to only use the amount needed for the sauce) 6. When the dumplings are done, drain them from the pot. 7. Mix the dumplings with the sauce. **Step 4: Bok Choy** 1. Heat the sauce pan on high heat for 2-3 minutes. 2. Add oil and let it get hot. 3. Add the minced garlic, and then the bok choy stalks a few seconds later. (Make sure to only use the amount needed for the bok choy)Then, add the rest of the bok choy. This should take about 6-8 minutes. 4. Right before it is done cooking, add salt, sugar and vegetarian bouillon 5. Transfer to a plate immediately **Step 5: Cucumber Salad** 1. Trim and discard the ends of the cucumbers 2. Peel stripes on the cucumber. 3. Cut the cucumber in half length-wise. 4. Cut out the seedy cores. 5. With a heavy cleaver or another heavy blunt object and a sturdy rolling pin, smack down on the cucumber with just enough strength to crush the cucumber open (but don't obliterate into a paste-y mess). 6. Cut the cucumber into thick slices at an angle 7. Add salt and sugar to the cucumber, mix them in thoroughly to distribute 8. Add the chopped bell pepper and mix it in 9. Set aside for 5-6 minutes so the salt can draw out the water from the vegetables. (In the meantime, work on the sauce) 10. Prepare the sauce by combining Lao Gan Ma, soy sauce, vinegar, sugar and minced garlic and stir to combine. (Make sure to only use the amount neede for the cucumber salad) 11. Drain the water from cucumbers and bell pepper mix 12. Add the chopped green onions and sauce to the vegetables. Mix well to distribute. 13. Add the chopped cilantro, sesame seeds, sesame oil and cooking oil. **To Serve:** 1. Put X dumplings in a bowl 2. Add some bok choy 3. Add some cucumber --- **Ingredients for 2025:**

Potstickers - Chicken (56 oz, 50 pieces)	12
Potstickers Vegetable (16 oz, 18 pieces)	4
Creamy Peanut Butter (1 cup)	3
Chili Oil (1 cup)	1
Soy Sauce (1 fl oz)	17	Low-Sodium, may want to use less
Rice vinegar (1 cup)	1
Peeled Garlic (1 clove)	32
		Hot Water 4 cups
Cucumber (each)	20	Medium to large english cucumber
Peeled Garlic (1 clove)	85
Red/Orange Bell Pepper (each)	3
Green onion (1 bunch)	5
Fresh Cilantro (1 bunch)	1

Seasame Oil (1 tsp)	5
Seasame Seed

Bok Choy (2 lbs)	5
Brown Sugar (1 Cup ≈ 8 Oz)	7
Corn Oil (1 tb spoon)	25
Kosher Salt (1 Tbsp)	5	1.67
Better Than Bouillon® Seasoned Vegetable Base (1 Oz)	1

Ingredients separated by Entree, Sauce and Sides 🥒 **Cucumber Salad** Main Ingredients200 oz cucumber (≈ 12.5 lb) - 20 oz red bell pepper - 40 cloves garlic, minced - 20 stalks green onion, chopped - 2.5 oz cilantro - 10 tsp salt - 10 tsp sugar - 5 tsp chili sauce *(Lao Gan Ma)* - 13 tbsp light soy sauce - 20 tbsp vinegar - 20 tbsp sugar - 10 tbsp sesame seeds - 5 tsp sesame oil - 5 tbsp cooking oil **Stir Fried Bok Choy** - 10 lb baby bok choy - 20 clove garlic - 20 tbsp corn oil - 5 tsp salt - 5 tsp sugar - 5 tsp vegetarian bouillon (optional) 🔥 **Creamy Peanut Sauce** - Peanut butter (creamy): 3 cups + 1 tbsp - Chili oil: 1 cup + 1 tbsp - Low-sodium soy sauce: 2 cups + 2½ tbsp - Rice vinegar: 1 cup + 1 tbsp - Garlic (grated): 32–33 cloves (or about ¾ cup grated) - Sugar: 5½ tbsp - Hot water: 4 cups (adjust for desired consistency)

## Loaded Potato Bar **BBQ Shredded Chicken:** Ingredients: 14 Chicken Breasts 2 Bottles of BBQ Sauce 4 tbsp Salt and Pepper 4 tbsp Vegetable Oil To Prep: 1. Cut breast into two even pieces then salt and pepper evenly 2. On medium high heat, with vegetable oil cook chicken breast on both sides on skillet until lightly brown, 3. On low heat, add barbecue sauce and let it simmer for 5 minutes. If the sauce appears too thick, add water to thin it out. 4. Transfer chicken to a cutting board, and let it cool. Then start shredding the chicken. 5. Coat chicken in more barbecue sauce, and serve! **Bean Chili:** Ingredients: 6 cans of black beans 2 cans of corn 4 cans of canned diced tomatoes 3 onions 10 cloves of garlic 1 tbsp paprika 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp Better Than Bullion paste 2 tsp black pepper To Prep: 1. Dice onions and garlic. 2. On medium heat add to a pot neutral oil, onions then garlic until translucent. 3. Add to the pot spices such as paprika, chili powder, black pepper, garlic powder, then mix with onions and garlic and let it simmer 4. Add to the pot canned diced tomatoes, canned black beans, and canned corn. 5. Add Better Than Bullion to taste. 6. On high heat, bring this to a boil, put a lid on the pot, then put it to medium heat and let it sit for 30 minutes. **Queso:** Ingredients: 2 cans of canned diced tomatoes 1 onions 4 cloves of garlic 1 tbsp paprika 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp Better Than Bullion paste 2 tsp black pepper 1 tsp corn starch 3 cans of Evaporated Milk 3 bags of Shredded Mexican Cheese To Prep: 1. Dice onions and garlic 2. On medium heat add to a pot neutral oil, onions then garlic until translucent. 3. Add to the pot paprika, chili powder, black pepper, garlic powder, then mix with onions and garlic and let it simmer. 4. Add to the pot canned diced tomatoes then corns tarch and mix until cornstarch is incorporated. 5. Add canned evaporated milk slowly while mixing. Heat milk mixture until warm and slightly thick. 6. Add shredded cheese. Mix until good consistency. Add salt and pepper to taste.