Food Team

The Food Team serves hot, delicious and nutritious meals, keeping Turtles sustained on their adventures all across Black Rock City.

2024 Docs (imported from Notion)

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2024 Docs (imported from Notion)

Training

Training

Checking Propane Levels (refer to Method 1 from 1:10-2:57 min mark)

https://www.youtube.com/watch?v=UAUXDvCqmfE

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

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)
  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. (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
  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
    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

Turning Off Propane System - After Every Meal

  1. Follow all **Turning On Propane System - Before Every Meal** Instructions IN REVERSE

Griddle Cleaning

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

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

Start of Shift Prep:

Steps:

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

2024 Docs (imported from Notion)

2023 Feedback

Insert your Feedback from 2023 below:

Suggestion # Category Suggestion Description Name Additional Info Weekend
3 Food Fort Clearly printed instructions for cleaning the griddle Benny    
7 Supplies Purchase and test out something that accurately measures propane levels Sean Bluetooth?  
8 Food Fort Printed and visible instructions for turning propane on/off (not just inside the recipe book) Benny    
9 Food & Meals Consider having 1-2 non propane meals early in the week to help conserve for later in the week (we ran out after Friday lunch) Benny Meal planning signup  
11 Food & Meals We ran out of portable snacks by Friday (trail mix bags, granola & protein bars, etc.) Benny    
12 Food & Meals We can get less deli meat Benny    
13 Food & Meals Strategically choose some meats to be in the freezer the entire time so that we have a fresh backup supply Benny    
14 Food & Meals Extra frozen fruit for the 2nd year in a row Benny    
15 Food & Meals Bonanza lettuce needs to be consumed by Wednesday at the latest. Consider this when meal planning. Could consider a mid week bonanza order. We had way too much lettuce even if it hadn't gone bad. Benny    
16 Food & Meals We had a lot of extra oranges and apples. Consider a pre-plan to give food away if ordering a similar amount. Benny    
17 Food & Meals Better strategy for serving leftovers from meals so that it gets eaten. Maybe a mid week "all leftovers" and misc extra food meal. Benny    
18 Food & Meals Breakfast type meals are popular - how can we incorporate more of that Benny    
19 Food & Meals Plan with events team to ensure meals don't overlap with events. We should just make the events a little later in the night (i.e., 9-11 instead of 7-9) Benny    
20 Food Fort Food fort being parked on a slight downhill angle may have led to water leaks near the circuit breaker. Consider this when parking Benny    
21 Food Fort There may have been a cover to the food fort on the roof (check with Neptune who was troubleshooting). Make sure this is addressed ahead of going to Playa. Benny    
22 Food Fort Oil was leaking on our way into Playa - make sure this is addressed as we will need to use the generator again before and during transport Sean Full replacement Pre-Trip
23 Food Fort Generator is welded on backwards? Consider reconfiguring Sean    
25 Food Fort figure out how to minimize water overflow from tanks (via the overflow pipe) Sean Work with RV repair shop Pre-Trip
26 Food Fort there appeared to be a defect underneath the truck that was leaking water from underneath the sink area Sean Work with RV repair shop  
27 Food Fort Potentially replace ice maker with model that doesn’t   Alternative is recycle into grey water tank.  
28 Food Fort Will the water tanks be moved to inside the gayflower? Sean/Joel Thinking of ways to access to drinking water / eliminate outdoor sink  
29   Storage solution on- and off-playa Benny    
30          
31        
2024 Docs (imported from Notion)

Food Team 2024 Timeline

Page does not transfer from Notion, see page here

https://www.notion.so/1cb2b0e3b0ef452482ed7baa50ab84e4?v=20881bc88b9443369b1506baf6ad1971&pvs=4

 

2025

Docs related to preparation for Burn 2025

2025

Agendas


Apr 23rd, 2025

Attendees: Jon C, John B, Alejandro R, Brooke D, Ed H., Christophe L.

 

Walk through of Shift Lead role instructions. Reminder on food sensitivities. Food sensitivity survey to go out end of current week.

Can expect 6 hours of Turtle labor during food shifts. Some meals might be assigned an extra turtle if the meal requires more labor, but expect 6 hours.

Walk through of Meal Planning Spreadsheet and critical tabs (2025 Meals).

Run through of Food Fort equipment photos and previous year's equipment list.

 

Reno work weekend team: Alejandro, Brooke, Michael S, John B

 

To do for next meeting (2nd week of May):

 

 

 

Apr 6th, 2025

Overview of tasks and roles before the Burn (see below from Feb 26th).

Expressed interest to participate: Martin (NYC), Ben Schmid, Adam, Edouard, Brooke D, Sean L, Ed (via Alex)

Next steps:

Feb 26th, 2025

Attendees: Romain D, Alejandro R, Will S, Jon C, Sean E

Introductions

Meet and greet

Roles and Tasks

Food team members: pick 2

Shift Lead: leads ~3 meal shifts on playa, working with a team of 2-3 sous chefs to deliver a delicious experience. Responsible for choosing the meal, scoping the required ingredients for ordering and laying out the recipe ahead of time

Work Weekend / Build Week: attend one of the off-Playa events to help get Food Team ready! Primarily will be Reno Work Weekend and Build Week

Czar Roles: take a leadership role in either executing or improving a critical food team function!

Czar Roles

Build Week:

Food Fort Driving and Testing Czar: test all key components of food fort and drive it to Playa

Procurement Czar: ensures all the ingredients, equipment and stuff food team needs gets ordered and makes it to Playa

Advance Prep Czar: ensures we have prepped as much of the shift work before getting to Playa as possible, working across ingredients sourcing and if necessary an advance prep team function during build week

Planning:

Recipes Czar: ensures complete meal recipes (following last year’s template) are collected from shift leads, compile a recipe book with 4 copies of each recipe to bring to Playa

Training Czar: develop and roll out a training plan for food team members on key food fort processes (propane, water, griddle, sinks, cleaning)

Ingredients Czar: ensures ingredients for meals are correctly formatted and are compiled into a master order list for Build Team

Supplies Czar: review current supplies list and identify any additional equipment and supplies required for BM’25. 

Dry Snacks Czar: review and update the shelf stable snacks list 

Kitchenette Czar: develop and organize a new freely accessible kitchenette in the dining area for Turtles to reheat 

Standard Operating Procedures (SOP) Czar: ensure food fort, fridge, kitchenette, snacks is organized and develop standard operating process for how food fort and food spaces are left between shifts. Signage


Food Team Initiative Ideas for BM’25



Pre-preparing ingredients


Reconfigure shift responsibilities to relieve food shift duration


Operation Flexible Dinner



2025

Food Team Roles

This doc provides an overview of the various of roles for the Food Team who help plan and prepare everything food related for the Burn. It is also intended to act as a reference guide for what needs to get done by each role in a concise but comprehensive way.

The three buckets of roles for Food Team Turtles are: Food Shift Lead, Food Czar, and Reno Advance Team.

Some helpful reference docs are compiled here:

Master Planning Spreadsheet

Turtle Recipe Book

Food Training Doc

Standard Operating Procedures Guides (to come)

 

Food Shift Lead

The Food team prepares and serves 19 meals over the course of the Burn (from Friday dinner through to Strike Dinner on Sunday). Each meal is planned and led by 1 shift lead with the assistance of 2-3 Turtle chefs.

Food Shift Leads should plan to lead 2 or 3 meals.

Planning for a meal consists of:

Leading a shift meal consists of:

Meal choices will be coordinated during 2-3 Food team meetings in the Spring and early Summer before the Burn. We collaborate out of the Master Planning Spreadsheet.

Meetings serve to ensure meal choices are appropriate for the Camp and feasible within the constraints of the Playa. They are a helpful way to prevent any SNAFUs when we're miles from civilization :)

Food Czar

Food Czars lead a workstream, station or initiative. Food Czars do not necessarily do everything required for that division, but they are responsible for ensuring it is done.

Food Czar roles are tentative and may change in the lead up to the Burn and from year to year. Some Czar roles may be consolidated in the lead up to Burn.

Czar Role Description Turtle
Facilities and Training Czar

Final expert in all things Food Fort operations (equipment and facilities). Ensures Food Turtles are all trained on safety and SOPs.
SOP and Recipes Czar

Standard Operating Procedures (SOP) and documentation. Ensure food fort, fridge, kitchenette, snacks is organized and develop standard operating process for how food fort and food spaces are left between shifts. Lots of Signage.

Ensures complete meal recipes (following last year’s template) are collected from shift leads, compile a recipe book with 4 copies of each recipe to bring to Playa.
Operation Kitchenette Czar Defines the new Health Snacks and self-serve Turtle Kitchenette in the Dining Area. Define and roll out process for Operation Dinner Freedom.
Dry Snacks Czar

Plan the dry snacks ordering list.

Organize and prepare Turtle self-serve dry snacks station.
Master Planning Spreadsheet Czar

Ensure spreadsheet linking and formulas work, especially ingredients.

Ensure ingredients for meals are correctly formatted and compile into a master order list for Reno Build Team.

Update supplies list based on Reno Work Week inventory and collate additional equipment and supplies required for ordering.
Operation Advance Prep Czar Defines and leads the effort to pre-prepare ingredients and meal components prior to the Burn to minimize Food Shift labor once the Burn begins. Work with ingredients and Reno Build Week team to implement ideas. Will likely require being at Reno Build Week.
Procurement Czar Ensures all the ingredients, equipment and stuff that Planning scopes are ordered and loaded for entry to Playa. Requires being at Reno Build Week.
Food Fort Driving and Testing Czar Test all key components of Food Fort and ensures it arrives to Playa on time and in one piece! Requires being at Reno Build Week.

Reno Advance Team

There are two group Turtle occasions in the Spring and Summer where a few Turtles are on the ground to audit, verify and prepare the Food Team for success on Playa: Reno Work Week and Reno Build Week.

Advance Teams have one designated lead and Turtles supporting the effort.

Reno Work Week (May 9th-11th)

Reno Work Weekend is our first opportunity to get eyes on the Food Fort, gather intel for the Food Team that plans, and perform testing and maintenance to get ahead of any issues ahead of the Burn.

Key Tasks:

Reno Build Week (August 18th-23rd)

Simultaneously to Build Week team arriving on Playa and building camp, a Food Advance Team goes to Reno to prepare the Food Fort, acquire supplies, and make any last preparation and 

On Friday some of the Reno Build Week team head to Playa along with the Food Fort to join Build Team and prepare Food Fort for all Turtles arrival Saturday.

Key tasks:

_Evergreen Docs

The Master docs which will be updated, maintained, and grow every year.

_Evergreen Docs

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)

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)
  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. (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
  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
    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

Turning Off Propane System - After Every Meal

  1. Follow all **Turning On Propane System - Before Every Meal** Instructions IN REVERSE

Griddle Cleaning

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

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

Start of Shift Prep:

Steps:

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

_Evergreen Docs

Future Turtles Recipe Book

Quesobirria Tacos, Elote, and Jicama Slaw

Ingredients

Quesobirria Tacos:




Elote:




Jicama slaw:


Dressing:

To Prep

Before playa - [LEAD]:


On Day of Meal:

To Cook

At least 5 hours before service - [LEAD]:


An hour before service:


15 minutes before service:


To Serve

SERVE ELOTE AND SLAW FIRST TO GIVE VALUABLE LEAD TIME FOR TACO MAKING


Flan

Ingredients

Custard:






Caramel:



To Cook

At least 5 hours before service - [LEAD]:


 

Turtle Diner

Ingredients

Mains:




Starches:






Milk shakes:



To Cook

30 mins before service:


Grill duty - [LEAD]:


Milkshake duty


Service duty



Paella

Ingredients

Rice base for 40 servings




Meat version for 32 serving



 

Vegan version for 8 serving

 

Condiments




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.

Prep:

Cook:

Serve:

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


Prep:

Cook:

Oatmeal

Cook Time 10 minutes (Can sit on simmer for extended amount of time)

Bagels

Toast 2 dozen bagels 20 min before serving time:

Toppings 

Needs Prep (20 min), then set out:


Serve: Just set the following out each in its separate container for people to use:


 


Japanese Curry

Ingredients

Carrots (1lb)

Potatoes (1lb)

Onions (Yellow Or Sweet) (1 large)

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

Peeled Garlic (1 clove)

Chicken Thigh (Skinless, Boneless) (1 Lb)

Fresh Ginger (1 oz)

Soy Sauce (1 fl oz)

Pickled ginger (8 oz)

Japanese curry paste (1 box)

Kosher Salt (1 Tbsp)

Sesame Vinaigrette Salad Dressing (1 Cup)

Green Cabage (1 Head)

Matcha (5 oz)

Cream Cheese (8 oz)

Oreos (18oz box)

Butter (1 Stick) Unsalted

Confectioners' (White) Sugar (1 Cup ≈ 8Oz)

Heavy cream (16oz)


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 


  1. Cook

  1. Make curry

    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

  5. Make the dessert (time allowing):

    1. Make sure cream cheese is room temp!

    2. Beat cream cheese until soft

    3. “Brew” the matcha in part of the heavy cream align with the sugar to dissolve it

    4. Add this hot matcha cream to the cream cheese

    5. Whip the rest of the heavy cream until stiff peaks, then fold in batches into the match mix

    6. Crush oreos, then add melted butter, then use to line bottom of serving tray for serving cups 

    7. Layer on matcha cream, chill for a while 


  1. Serve


 

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


  1. 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)


  1. Serve



Chocolate Chip cookie recipe (cookies for whenever; scale up 4x):

 

Healthy!

Ingredients



Instructions:

  1. Prep

Cut chicken in 2 inches pieces

Cut tofu in 1 inches pieces

  1. Cut tomatoes


  1. Cook

  1. 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.

  2. Chicken

    1. Heat olive oil in a skillet over medium heat. Stir in chicken and cook for 10 minutes. (add salt and pepper)

  3. 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)

  4. 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.

  1. 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.


  1. Serve

  1. Mix in as many bowl as necessary:

    1. Base: Lettuce, Spinach, Arugula

    2. Cereal: Quinoa, Couscous

    3. Tomatoes

    4. Dressing

  2. In separate dish:

    1. Chicken

    2. Tofu

    3. Egg (cut)

    4. Cut Pita (in half)

    5. Almond


































Lemon Risotto with Summer Squash

Ingredients

Risotto

Protein

To Prep

To Cook



To Serve




























Glazed salmon & veggie curry

Ingredients

To Prep

To Cook


Curry


Rice 


Salmon


Tofu


To Serve






























Italian Pasta Bar 

- Alejandro

Ingredients


  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


Ingredients



Cook


Prep



Cook