Future Turtles Recipe Book

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

Bulgogi tofu and mushrooms — 21 vegetarian portions

Bulgogi sauce customization and garnish — shared by both hot components

Steamed rice — 70 portions

Spicy Korean cabbage slaw — 70 portions

Kimchi — 70 portions

Ssamjang — 70 portions

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.

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

Lemon-oregano chicken — 49 chicken portions

Pesto pasta — 70 portions

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

Tomato-cucumber caprese — 70 portions

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 fusilli 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.
• 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.
• 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 as containing milk from Parmesan and 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.

Palak Paneer and Chana Masala (Andy '26)

Yield: approximately 45 buffet portions of chana masala and 45 buffet portions of palak paneer, intended for diners to take both with rice and optional naan or roti.

Components + ingredients

Shared onion-tomato masala base

Chana masala

Palak paneer

Rice and bread

Prep

Prep – masala base

• Wash the tomatoes and green chilies.
• Peel the onions, ginger, and garlic.
• 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. Reserve some chickpea liquid only if it tastes clean enough to use in the curry.
• Rinse the basmati 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 the ghee or oil over medium-high heat.
• 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 fat begins to separate around the edges.
• Add the ground coriander, ground cumin, turmeric, Kashmiri 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, water or chickpea liquid, and 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 the garam masala and amchur powder.
• Taste and adjust the salt, acidity, and consistency. Add water 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 the garam masala and 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: basmati rice; chana masala; palak paneer; naan or roti, if offered.
• Encourage diners to take both curries; the batch is designed as approximately 45 buffet portions of each dish rather than 90 mutually exclusive entrées.
• Give the chana masala and palak paneer separate ladles.
• Label the palak paneer as containing dairy.

Adapted from Andy Serrano Perez's 2026 parallel recipe for palak paneer and chana masala.

Thai Green Curry (Andy '26)

Yield: approximately 50 portions

Components + ingredients

The curry base is vegetarian so it can be served with either protein. Keep the chicken and tofu separate throughout cooking and service.

Green curry

Chicken

Tofu

Rice and spring rolls

Prep

Prep – curry ingredients

• Before ordering, verify that the selected curry paste contains no shrimp paste, fish sauce, or other ingredients that would break the vegetarian path. Curry-paste strength varies substantially, so test the selected product with the planned coconut-milk ratio.
• Reserve the curry paste and coconut milk needed to season the proteins before building the main curry.
• Shake or stir the coconut milk cans before dividing them, unless the selected product has a distinct thick cream layer that will be used to start the curry.
• Rinse and drain the bamboo shoots.
• Cut the Japanese 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 into thin strips.
• Pluck the basil leaves from the thick stems.
• If makrut lime leaves are available, bruise them, tear them into large pieces, and remove the tough center stems. They are optional and do not need to be sourced specially in Reno.
• Finely chop or grate the palm sugar so it dissolves evenly.

Prep – proteins

• Drain the tofu, pat it dry, and cut it into bite-size cubes.
• Trim only large pieces of excess fat from the chicken thighs and cut the chicken into bite-size strips.
• Make a protein seasoning by cooking the reserved curry paste in a little neutral oil until aromatic, then loosening it with the reserved coconut milk. Split this cooked seasoning into separate tofu and chicken containers before either portion touches raw chicken.

Prep – rice and spring rolls

• Rinse the jasmine rice until the water is mostly clear.
• Confirm the spring-roll package cooking directions and stage enough sheet pans to cook them without crowding.

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 batches until golden on several sides.
• Add the tofu portion of the cooked curry seasoning and toss just until evenly glazed. Do not flood the griddle.
• 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 or high heat and oil it lightly if needed.
• Spread the chicken in a single layer and cook in manageable batches, turning until browned and cooked through.
• Add the chicken portion of the cooked curry seasoning near the end and toss until evenly glazed.
• Verify representative thick pieces reach 165°F, then transfer the chicken to covered serving pans.

Cook – green curry

• Divide the curry between multiple heavy pots if necessary. Keep the ingredient ratios consistent in every pot.
• Bring a portion of the coconut milk to a full boil and reduce it over medium-high heat until very thick and the coconut oil begins to separate. If the selected coconut milk does not separate after becoming very thick, proceed.
• Add the green curry paste and cook for about 2 minutes, stirring and scraping constantly, until highly aromatic and slightly darkened. Deglaze with a little coconut milk if it sticks.
• Gradually stir in the remaining coconut milk and vegetable stock until smooth.
• Add the palm sugar and an initial amount of vegan fish sauce or Thai light soy sauce.
• If using makrut lime leaves, add them now. Bring the curry to a gentle simmer for about 10 minutes.
• Add the eggplant and simmer until tender but not collapsing, approximately 5 to 8 minutes depending on the cut and batch size.
• Add the bamboo shoots and simmer just long enough to heat them through.
• Taste the curry. Adjust the salty-umami balance with more vegan fish sauce or soy sauce and the sweetness with palm sugar.
• If the curry flavor is weak, do not add raw paste directly to the pot. Fry additional 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.

Cook – spring rolls

• Bake the spring rolls according to the selected product's package directions, working in uncrowded batches and turning or rotating as directed.
• Time the final batches to finish shortly before service so the wrappers remain crisp.

Serve

• Set the line in this order: jasmine rice; green curry; chicken and tofu options; vegetable spring rolls.
• Offer the tofu as the vegetarian protein and protect the required 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.

Technique adapted from Hot Thai Kitchen's Green Thai Curry and Vegan Thai Green Curry.

Charred Cabbage and Chicken Thighs (Jon '26)

Components + ingredients

Chicken

Vegetarian protein

Charred cabbage

Pita

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 – vegetarian protein

• Confirm whether the meal is using falafel or plant-based patties and stage the selected product separately from the chicken.
• If using frozen falafel, check the package directions and stage sheet pans.
• If using plant-based patties, separate the patties and stage a clean spatula and dedicated serving pan.

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.
• Stir the tahini and honey together. Thin with a little water only if needed to make a drizzle that will flow from a spoon.
• Finely chop the chives.
• Halve the lemons and remove visible seeds.
• Stage the butter, paprika, chives, 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 – vegetarian protein

• Cook the vegetarian protein before the chicken, or use a separate cooking zone and dedicated utensils.
• If using falafel, bake it according to the selected product's package directions until crisp and hot.
• If using plant-based patties, cook them on a lightly oiled medium-high griddle according to the selected product's directions, turning as needed until browned and cooked through.
• Transfer the vegetarian protein to its dedicated serving pan.

Cook – chicken

• Preheat the griddle to medium-high and oil it lightly 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 chives, and finish with juice from the charred lemons.

Serve

• Set the line with chicken, the protected vegetarian protein, charred cabbage, and pita as distinct components.
• Give the chicken and vegetarian protein separate serving utensils.
• Dress each cabbage batch only after it is cooked so the wedges do not become soggy while waiting for service.

Burger Night (Jon '26)

Components + ingredients

Burgers

Caramelized onions

Special sauce and toppings

Fries

Milkshakes

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, relish, 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, plant-based patties, dairy cheese, and vegan cheese clearly separated.
• 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 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 vegan American-style 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 vanilla ice cream with a small amount of milk until smooth and pourable. Add more milk gradually only as needed.
• 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, cheese options, and caramelized onions.
• Protect the plant-based burgers and vegan cheese for diners who need them 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.

Dinner-Bar Shredded Chicken Thighs (Jon '26)

Components + ingredients

Standard broth method

Simplest seasoning alternative

Optional finishing ingredients

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.
• 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 (Yannis '26)

Components + ingredients

Tomato bulgur

Roasted eggplant

Lemon-mint yogurt

Lamb patties

Sumac tofu

Sumac yogurt sauce

Prep

Prep – tomato bulgur

• Finely slice the onions for the bulgur.
• Mince the garlic.
• Open the tomatoes and stage the tomato paste, allspice, water, salt, and bulgur separately.

Prep – eggplant

• Preheat the oven to 425°F.
• Cut the eggplant into small, even chunks.
• Toss with olive oil, salt, and black pepper, then spread in a single layer on parchment-lined sheet pans. Use multiple pans rather than crowding the eggplant.

Prep – yogurt sauces

• For the lemon-mint yogurt, mix Greek yogurt with fresh lemon juice, dried mint, and salt. Taste for a bright, lightly salted finish and refrigerate until service.
• For the sumac yogurt sauce, mix Greek yogurt, sumac, olive oil, fresh lemon juice, and salt. Taste and refrigerate until service.
• Keep the two sauces in separately labeled containers.

Prep – lamb patties

• Pulse the pistachios in a food processor until finely chopped but not pasty; transfer them to a large mixing bowl.
• Pulse the arugula until finely chopped and add it to the pistachios.
• Pulse the onions and garlic until finely chopped. Squeeze out obvious excess liquid, then add them to the bowl.
• Add the lamb, olive oil, salt, and black pepper. Mix just until evenly combined, then form compact patties of consistent size.
• Keep the lamb mixture, food-processor bowl, and utensils away from the tofu path because the patties contain both raw meat and pistachios.

Prep – tofu

• Drain and pat the tofu dry, then cut it into thick bite-size slabs or cubes that will hold together on the griddle.
• Toss gently with olive oil, sumac, and salt.
• Stage the tofu with dedicated 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 the 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, water, and 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 a small amount of hot water, cover, and rest again; if it is too wet, uncover briefly before transferring it to serving pans.

Cook – tofu

• Cook the tofu before the lamb, using a clean lightly oiled griddle over medium-high heat.
• Arrange it in a single layer and cook in batches until golden on several sides and hot throughout.
• Transfer to its dedicated serving pan with clean utensils.

Cook – lamb patties

• Scrape and clean the griddle after the tofu, then return it to medium-high heat and oil lightly if needed.
• Cook the patties in uncrowded batches until deeply browned on both sides and cooked through.
• Verify representative patties reach 160°F, then transfer them to serving pans.

Serve

• Set the line with tomato bulgur, roasted eggplant, lemon-mint yogurt, lamb patties, sumac tofu, and sumac yogurt sauce as separate components.
• Recommend bulgur topped with roasted eggplant and lemon-mint yogurt, with lamb or tofu and the sumac yogurt sauce alongside.
• Protect the tofu portions for vegetarian diners and give the lamb, tofu, and both sauces separate serving utensils.
• Label the lamb patties as containing pistachios.

Souvlaki Kotopoulo (Yannis '26)

Components + ingredients

Chicken kebabs

Tofu kebabs

Watermelon salad

Hummus and pita

Prep

Prep – chicken kebabs

• Cut the chicken thighs into even pieces that will cook at the same rate.
• Cut the bell peppers and red onions into flat, skewer-friendly pieces.
• Whisk together olive oil, lemon juice, garlic powder, paprika, cumin, cinnamon, salt, and black pepper.
• Add the chicken and mix until evenly coated. Marinate for 30 minutes.
• Thread the skewers with alternating pieces of chicken, bell pepper, chicken, and red onion, leaving a small amount of space between pieces so heat can circulate.

Prep – tofu kebabs

• Drain and pat the tofu dry, then cut it into large cubes that will hold together on the skewers.
• Prepare a fresh batch of the same olive-oil, lemon, and spice marinade in a separate bowl. Do not reuse chicken marinade.
• Gently coat the tofu and marinate for 30 minutes.
• Thread the tofu skewers with alternating tofu, bell pepper, and red onion. Keep the tofu skewers, utensils, and serving pans separate from the chicken.

Prep – skewers and parsley

• If using wooden skewers, soak them before assembly so the exposed ends are less likely to scorch.
• Chop the parsley and reserve it for finishing the cooked kebabs.

Prep – watermelon salad

• Cut the watermelon and cucumbers into bite-size chunks.
• Thinly slice or finely dice the red onion.
• Crumble the feta if needed and pluck or tear the mint leaves.
• Keep the cut ingredients cold and separate until close to service.

Prep – hummus and pita

• Transfer the hummus to serving bowls or shallow pans.
• Cut the pita in half and keep it covered so it does 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 to medium-high and grease the grates lightly with neutral oil.
• Grill the tofu skewers, turning every few minutes, until the tofu and vegetables are browned on several sides and hot throughout.
• Transfer to the dedicated vegetarian serving pan and finish with chopped parsley.

Cook – chicken kebabs

• Grill the chicken skewers over medium-high heat for approximately 10 to 15 minutes, turning every few minutes so all sides brown evenly.
• Verify representative thick pieces reach 165°F, then transfer the skewers to serving pans and finish with chopped parsley.

Cook – watermelon salad

• Whisk together olive oil, lime juice, honey, salt, and black pepper.
• Shortly before service, combine the watermelon, cucumber, red onion, feta, and mint in large mixing bowls.
• Add only enough dressing to coat the ingredients lightly and toss gently so the watermelon does not break down.
• Taste and adjust the lime, salt, and black pepper, then transfer the salad to serving bowls.

Cook – 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 the tofu kebabs for vegetarian diners and give the chicken and tofu separate serving utensils.
• Offer each diner chicken or tofu kebabs with watermelon salad, hummus, and pita.

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/

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

1. Prep

2. Dice onions – if pre-diced are out

3. Fine dice apples

4. Peel & large dice carrots and potatoes

5. 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

1. Prep

2. Make rice for fried rice (perhaps the night before, if possible, to go stale)

3. Chop veggies for fried rice: garlic, green onions

4. Chop veggies for veggie stir fry – definitely broccoli & bell peppers, but any others on hand

5. Cook

6. Station 1: Make orange chicken in oven according to packaging

7. Station 2: Make fried rice on griddle top: saute aromatics, then frozen veggies, then egg, then rice

8. Station 3: Make veggies stir fry with all chopped veggies; make a sauce from soy + corn starch + sugar + sesame oil

9. Station 4: Make pot stickers (just boil them? Griddle top? – whichever is easiest based on the kitchen)

10. 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

6. 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)

8. 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)

9. Couscous

10. Add your couscous, vegetable broth (optional) and olive oil to the rice cooker (1:1 water:couscous ratio)

11. Cook your couscous on the white rice setting.

12. When the rice cooker turns to warm, keep the lid on for an additional 5 minutes.

13. 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.

14. Serve

15. Mix in as many bowl as necessary:

    1. Base: Lettuce, Spinach, Arugula
    2. Cereal: Quinoa, Couscous
    3. Tomatoes
    4. Dressing

16. 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

- 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

Burger Night

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.

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.
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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.

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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
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Ingredients for 2025:

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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

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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
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Ingredients for 2025:

Sweetgreen Night

Ingredients

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 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 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

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Ingredients for 2025 (for XX portions):

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

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   Ingredients for 2025:

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.