Future Turtles Recipe Book

Quesobirria Tacos, Elote, and Jicama Slaw

Ingredients

Quesobirria Tacos:

• Boneless leg of lamb 

• Oyster mushrooms

• Birria marinade

• 7 large white onions (will be using diced)

• 6 bunches cilantro

• Corn tortillas

• Oaxacan cheese

• 15 limes
  

Elote:

• 25 ears corn

• 4 lbs salted butter

• Chili powder

• Sour cream

• Cotija cheese
  

Jicama slaw:

• 6 jicama

• 3 large red cabbages (will be using shredded)

• 3 large white onions

Dressing:

• 3 cups olive oil

• 1.5 cups rice vinegar

• 1.5 cups lime juice

• 12 tablespoons honey

To Prep

Before playa - [LEAD]:

• 6 times recipe for birria marinade, steam canned in wide-mouth Ball mason jars.

On Day of Meal:

• Slice whole white onions into thin strips.

• Finely chop cilantro.

• Cut limes into wedges.

• Separately, portion out lime juice or squeeze limes into juice.

• Shred Oaxacan cheese.

• Separate red oil from cooked consomé and reserve.

• Shuck corn: peel back outer leaves to the base without detaching and remove as much silk as possible, then baste with salted butter and wrap corn in outer leaves.

• Soak the corn in a large pot of cold water for 10 minutes.

• If using shucked corn: baste corn with salted butter and wrap in tin foil.

• Finely shred jicama.

To Cook

At least 5 hours before service - [LEAD]:

• Combine leg of lamb and birria marinade in a large stock pot, add enough water to cover.

• Heat (using induction stove) on high until water boils, then reduce to a bare simmer until tender, approximately 4 hours.

• If done on previous night: cool stock pot outside, then place in fridge. 

• Prepare flan according to recipe. 

An hour before service:

• Preheat griddle to high.

• Check that meat is tender, remove from liquid and shred.

• If using cooked birria from the fridge: separate solidified red fat and reserve.

• If using cooked birria from the fridge: bring stock pot to a simmer for 10 minutes on stove. 

• Baste shredded meat with consomé. 

• Season consomé with salt and pepper.

• Combine sour cream with lime juice and zest to taste in a bowl.

• Place the corn on the grill and cook, turning every 3-5 minutes, until all sides are cooked, about 15 minutes. 

• Keep corn warm in the oven at 200-250F.

• Whisk together dressing ingredients in a bowl, working in batches. 

• Prepare diced onions, chopped cilantro, and lime wedges in containers for garnish. 

15 minutes before service:

• Spread the sour cream mixture over the corn and serve with cotija cheese, chili powder, cilantro, and lime wedges. 

• Pour the dressing over the slaw and toss well to combine. 

To Serve

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

• Elote can be served directly from warmer with a warning that it may be hot to the touch. 

• Encourage Turtles to “break corn” with another Turtle or guest (share a single ear of corn).

• Slaw can be served using tongs from a few communal bowls. 

• Ladle consomé into bowls or stainless steel cups, with plenty of cilantro, lime, and diced white onion on the side. 

• To assemble taco: 

  • Dip corn tortilla into red oil.

  • Heat oiled tortilla on griddle.

  • Add meat and cheese and fold.

• One portion is 3 tacos.

• When tortilla has an appetizing sear and cheese is melted, remove from heat and serve immediately with consomé, diced onions, chopped cilantro, and lime wedges.

Flan

Ingredients

Custard:

• 24 eggs

• 12 egg yolks

• 6 cans cond. milk

• 6 cans evap. milk

• 6 tablespoons vanilla extract

Caramel:

• 6 cups granulated sugar

• 1.5 cups water

• Several pinches kosher salt
  

To Cook

At least 5 hours before service - [LEAD]:

• Preheat oven to 350F.

• Prepare water bath with rimmed baking sheets.

• In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla. 

• Blend until very smooth, about 30 seconds. 

• In a medium saucepan, set over medium-low heat, add the sugar and water. 

• Cook on medium-low heat until the sugar has dissolved into the water completely.

• Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown. 

  • During this process, it should be boiling; this will help cook out the water.

• Once it starts to turn a light golden brown, immediately lower the heat to medium-low and keep cooking until it turns a golden brown.

• Immediately pour the caramel into the baking pan and twist it around until it’s in an even layer on the bottom. 

• Allow the caramel to harden a bit, about 5 minutes.

• Give the custard base a stir, just to make sure it’s still all combined. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with water from a kettle.

• Cook for 40 to 45 minutes, until slightly jiggly but still firm. Carefully remove it (it'll be hot!) from the oven and set aside.

• Allow to cool on the counter for about 30 minutes and then transfer to the fridge to chill for at least 4 hours or overnight.

---

Turtle Diner

Ingredients

Mains:

• 80 eggs

• 5 packets bacon

• 5 lb hash brown

• 1 packet vegan bacon

• 4 packages vegan pancake mix
  

Starches:

• 2 loaves bread

• 2 packages English muffins

Milk shakes:

• 3 tubs frappe mix

• Whipped cream

• 1 gallon whole milk

• Luxardo cherries
  

To Cook

30 mins before service:

• Preheat oven to 400F.

• Arrange bacon, hash browns in baking sheets. If not enough baking sheets, prioritize bacon and vegan bacon, wrap hash browns in aluminum foil.

• Mix pancake batter according to instructions. 

Grill duty - [LEAD]:

• Prepare scrambled eggs on one half of grill and pancakes on the other half.

Milkshake duty

• Blend 0.75 oz milk and 0.5 frappe mix with ice in blender. 

• Decant into cups, serve with whipped cream and Luxardo cherry.

Service duty

• Distribute bacon and hash browns accordingly, adding uncooked bacon and hash browns to sheet pans for future batches. 

• Distribute cooked eggs and pancakes.

• Toast bread and muffins on request

---

Paella

Ingredients

Rice base for 40 servings

• 10 Short Grain White Rice (Dry) (1 cup)

• 15 Peeled Garlic (1 clove)

• 5 Red Pepper Flakes (1 Tbsp)

• 5 Saffron (1 gram)

• 5 Bay Leaves (1 Leaf)

• 2 Fresh Parsley (1 bunch)

• 1.5 (or 6.25 tablespoon) Better Than Bouillon® Seasoned Vegetable Base (1 Oz)

• 10 Fresh Lemons (each)
  

Meat version for 32 serving

• 8 Chicken Breasts (Skinless, Boneless) (1 Lb)

• 4 Onions (Yellow Or Sweet) (1 large)

• 4 Red/Orange Bell Pepper (each)

• 4 Chorizo Sausage (1 Lb)

• 4 Shrimps (Medium-Large) (1 Lb)
  

Vegan version for 8 serving

• 16 Artichoke Hearts (1 Oz)

• 0.75 Cremini Mushrooms (1 Lb)

• 16 Canned Cooked Chickpeas (1 Oz)

Condiments

• 2 Extra Virgin Olive Oil (1 Cup)

• 2 Kosher Salt (1 Tbsp)

• 2 Ground Black Pepper (1 Tbsp)

• 8 Paprika (1 Tbsp)

• 8 Oregano (1 Tbsp)
  

Instructions:

1. Prep

Marinade for chicken (can be done earlier)

1. Cut chicken in 2 inches pieces

2. Mix olive oil (1 cup), paprika, oregano, salt, and pepper for marinade in a bowl.

3. Add chicken and stir to coat. Cover and refrigerate until needed.

Before cooking

1. Rinse rice

2. Cut bell peppers

3. Chop onions

4. Rince shrimps (if needed)

5. Create stock from Better than bouillon

2. Cook

Rice base 

1. Heat 1 cup olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.

2. Add saffron threads, bay leaf, parsley, stock, and lemon zest. Stir until well combined and bring to a boil.

3. Reduce heat to medium-low, cover, and simmer for 20 minutes.

Pan 1: Vegan topping (while rice is cooking)

1. Heat olive oil in a skillet over medium heat. Stir in mushrooms and chickpeas and some water; cook and stir until water has evaporated, about 7 minutes.

Pan 2: Chicken topping (while rice is cooking)

1. Heat olive oil in a skillet over medium heat. Stir in marinated chicken and cook for 10 minutes. 

Pan 3: Chorizo sausage topping (while rice is cooking)

1. In a skillet over medium heat, break sausages up with a spatula, cook for about 10 minutes.

Pan 4: Shrimp topping (while rice is cooking)

1. In a skillet over medium heat, stir in shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes (you can add lemon juice).

Pan 5: Bell peppers and onions topping (while rice is cooking)

1. Add half of the bell peppers  onions and cook until translucent, about 5 minutes. 

3. Serve

Serve in separate dishes to allow people to mix and match.

---

Breakfast Bagels and Crepes

---

Crepes 

10 min Prep, 40 min cook.

Ingredients (8 crepes “Serves 4 people”, seems more like 3) - Multiply by 8 for 64 crepes.

• 2 large eggs

• ½ cup milk

• ½ cup water

• ¼ teaspoon salt

• 1 cup all-purpose flour

• 2 tablespoons butter, melted
  

Prep:

• 1 person melt butter, one person: Whisk eggs, milk, water, and salt together in a large mixing bowl; add flour and butter and whisk vigorously until smooth.

Cook:

• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

• Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. 

• If needed: store covered in the oven at 175 Degrees.

Serve:

• Serve as a pile untopped, so that campers can add their own toppings.

https://www.allrecipes.com/recipe/16383/basic-crepes/ 

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

Instructions:

1. Prep

1. Dice onions – if pre-diced are out

2. Fine dice apples

3. Peel & large dice carrots and potatoes

4. Marinate chicken in garlic, ginger, and soy sauce 

Cook

Make curry

1. 1. Saute onions (~30 min, as caramelized as possible) and apples

   2. Add water, bring to boil, then add carrots & cook (~30min)

   3. Add potato and cook until potatoes are tender (~40min)

   4. Add curry paste, cook until thickened

2. Meanwhile, make rice in rice cooker

3. ~30min mark, start grilling chicken on griddle. Make teriyaki sauce from soy + sugar

4. Make the cabbage salad with pre-shredded cabbage and dressing

Serve

• Serve family style in large pots: rice, curry, chicken, salad, ginger for garnish (optional), 
  

---

Express Panda Express

Ingredients

Instructions:

1. Prep

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

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

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

2. Cook

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

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

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

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

3. Serve

• Serve family style in foil serving dishes: fried rice, veggie stir fry, orange chicken, pot stickers

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

• 1 cup salted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 tsp vanilla extract

• 2 eggs

• 2 1/4 cup + 2 tbsp all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 2 cups nestle toll house semi-sweet chocolate morsels

• 350F, 12-15min 

---

Healthy!

Ingredients

• 14 Chicken Breasts (Skinless, Boneless) (1 Lb)

• 2 Medium-firm Tofu (1 14oz pack)

• 6 Shredded Lettuce (1 Lb)

• 6 Spinach (1 Lb)

• 6 Arugula (1 Lb)

• 8 Moroccan Couscous (1 Lb)

• 2 Quinoa (1 Lb)

• 60 Tomatoes (each)

• 40 Eggs (1 Egg)

• 20 Pita Bread (1 Pita)

• 4 Sesame Vinaigrette Salad Dressing (1 Cup)

• 4 Shredded Almond (1 cup)
  

Instructions:

4. Prep

Cut chicken in 2 inches pieces

Cut tofu in 1 inches pieces

4. Cut tomatoes

5. Cook

5. Eggs:

   1. Boil water and add eggs.

   2. Lower the heat slightly but water is still at a gentle boil. Cook for 10 minutes.

   3. Transfer into a large bowl or sink of cold water. Peel under water.

6. Chicken

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

7. 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)

8. Couscous

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

2. Cook your couscous on the white rice setting.

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

5. Quinoa

   1. Add your couscous, vegetable broth (optional) and olive oil to a pot (1 3/4:1 water:quinoa ratio)

   2. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.

   3. Remove the pot from the heat and let it sit, covered, for 10 minutes more.

6. Serve

1. Mix in as many bowl as necessary:

   1. Base: Lettuce, Spinach, Arugula

   2. Cereal: Quinoa, Couscous

   3. Tomatoes

   4. Dressing

2. In separate dish:

   1. Chicken

   2. Tofu

   3. Egg (cut)

   4. Cut Pita (in half)

   5. Almond

---

Lemon Risotto with Summer Squash

Ingredients

Risotto

• 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

---

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.

• When ready to grill, thread the chicken onto the skewers, with the vegetables in between the chicken kabobs. Pour any leftover marinade on top of the chicken kabobs. Makes 6-9 skewers.
• Grill the chicken kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking.
• Remove the chicken from the grill and serve with sides, if desired

Equipment for kabobs

Cutting Board
Mixing Bowl Set
Nonstick Square Grill Pan
Barbecue Metal Skewers

Instructions for Watermelon Salad

• Add the watermelon to a large bowl. Add the cucumber, red onion, feta, and mint.
• In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
• Pour the dressing over the salad and toss to combine.
• Garnish with more fresh mint and serve cold.

Equipment for watermelon salad

Knife Block Set
Cutting Board
Mixing Bowl Set
Balloon Whisk

For pita, cut in half. No prep needed for hummus or tzatziki

• Kabobs 

  • Buy Yogurt to make dip

  • Pita and hummus 

  • Frozen pre-cooked - Shrimp for the pescatarians 4 ppl 

  • Chicken for 40 ppl

  • Move chicken from freezer to the fridge 

  • Cube chicken and marinade night before 8pm

  • Cook next day 4pm

  • Assemble yogurt and salad while chicken cooking 

  • 70 skewers on griddle

  • 2 big pans one with veggies and one with shrimp, then skewer them 

  • 20 pounds chicken

  • 3 lbs cooked shrimp

  • Multiply meal by 12 for chicken - 36 people: 

    • 18 lbs boneless skinless chicken breast 

    • 24 tbsp olive oil (12 oz)

    • 12 lemons

    • 48 garlic gloves OR 5 garlic heads

    • 12 tsp paprika 

    • 6 tsp cumin

    • 3 tsp cinnamon

    • 8 tsp salt

    • 8 tsp black pepper

    • 12 large red onions

    • 24 bell peppers

    • 2 bunches Italian flat leaf parsley  

    • 12 oz vegetable oil

  • Multiply by 2 to get 3lb shrimp 

    • 3 lbs cooked shrimp

    • 4 tbsp olive oil (2 oz)

    • 2 lemons

    • 10 garlic gloves OR 1 garlic head

    • 2 tsp paprika 

    • 1 tsp cumin

    • 1 tsp cinnamon

    • 1 tsp salt

    • 1 tsp black pepper

    • 2 large red onions

    • 4 bell peppers

    • 6 oz vegetable oil

  • • Yogurt dip

      • 4 Hannahs tzatziki tubs @ 2 lbs each = 8 lbs total 

    • Hummus

      • 8 lbs hummus 

    • Pita bread

      • 2 per person = 80 total 

    • Watermelon feta salad

      • 2.5 cups olive oil (20 oz)

      • 30 tbsp lime juice (15 oz)

      • 10 tbsp honey (5 oz)

      • 5 tsp salt

      • 4 tsp black pepper

      • 5 large watermelon 

      • 10 persian cucumbers 

      • 5 small red onions 

      • 40 oz crumbled feta 

      • 20 tbsp fresh mint (10 oz)

      • Dressing - taste test
        

---

Meal Theme: BYO white people taco bar

Main meal: beef and shrimp tacos;
Sides: Mexican rice, black beans with cheese
Shrimp for pescatarians 

Instructions for beef and shrimp 

• Heat the olive oil in skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.
• Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes
• Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.

Equipment

• Skillet, spatula

Preparing toppings

• Chop lettuce and onions
• Prepare tomatoes and cheese

Equipment 

• Can opener
• Knife

Rice and beans

• Cook each on stove - instructions on can/box

Equipment

• 2 12 quart pots if possible (one for rice and one for beans)

Tortillas 

• Briefly warm on skillet (few seconds each side)

• Beef

  • 24 oz taco seasoning (for both meats)

  • 17 lbs ground beef

  • 17 tbsp olive oil

  • 34 tbsp tomato paste (18 oz)

  • 9 cups water

  • 8 tsp salt

  • 8 tsp pepper

  • 3 lb cooked shrimp

  • 3 tbsp olive oil

  • 6 tbsp tomato paste (3 oz)

  • 2 cups water

  • 4 heads iceberg Lettuce 

  • 6 cans diced Tomatoes

  • Mexican Cheese blend costco 6 bags at 2.5 lb each for beans and tacos

  • 5 White Onions 

  • 100 oz (6 lbs) sour cream squeeze fine if not 

  • 160 oz canned black beans (7 cans)

  • 85 oz boxed Mexican rice (14 6 oz boxes)

  • 160 flour street taco tortillas

  • Beef

  • Shrimp 

  • Toppings

  • Beans

  • Rice 

  • Tortillas 

---

Meal Theme: Stir Fry-day

Meal: Stir Fry Veggies + Meat (Chicken or Beef)
Possible Components: 
- Any combo of following veggies: green beans, asparagus, snow peas, zucchini, sweet potato, carrots, + mushrooms. Garlic + green onions

Vegan/Veggie Component: Tofu, Beyond Steak Tips

Side: Fried Rice (rice, eggs, green peas, carrots)
-----------------------
Stir Fry Prep: 

Veggies:
- Chop broccoli florets
-Slice carrots
-Slice cabbage (~1 in. squares)
-Dice onions
- Slice the green onions for the sauce into thin rings
- Mince the garlic for the sauce
- Steam veggies to begin to soften (al dente or soft depending on preferences)

Protein Prep:
-Dice chicken breast and cook with oil
-If using flank steak/beef, ensure meat is sliced thinly before cooking in oil

- Dice tofu into cubes and fry until lightly crispy on the outside
- If using veg alt meat, cook with oil

Sauce Prep:
Combine the water, sugar, soy sauce, cooking wine, minced garlic, green onions, sesame oil in a large container. Thicken with corn starch sparingly to desired consistency.

Combine the steamed veggies with the brown sauce to serve as the main meal component.
---
Fried Rice Prep:
- Crack and whisk eggs in separate bowl
- Prepare and cook the rice (recommend 1.5 part water to 1 part rice as wet rice is harder to work with)
- Preheat and coat a pan with oil to begin scrambling the eggs.
- Add the rice and frozen peas/carrots before the egg is thoroughly cooked 
- Mix vigorously to ensure no clumping and add soy sauce.

---
Serving: Build Your Own

Stir Fry portion will be separated between veg + protein components for self serving

Fried Rice portion will be separated as side dish to act as the main base component for the stir fry
---
Ingredients for 2025:

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

----

---

Meal Theme: Soba Cold Noodles

Main Component: Soba Noodles (wheat/buckwheat)

Meat Option: Chicken Breast
Veg Option: Tofu

Sauce Components: Soy sauce, vinegar, sesame oil, Braggs Liquid Aminos (optional but a good nutritional add for essential amino acids?)

Possible Add Ons Components: Garlic (minced), green onions, sliced ginger, chili oil, nori strips, soft boiled egg, cucumber (julieene or turtle arrangement?), black/shitake mushrooms?

Prep + Cook: 

Noodles:
- Cook soba noodles in boiling water until fully cooked (est ~4-5 mins). Avoid overcooking. Strain and portion (1 bundle of dry noodles should feed 1 person)

Protein Prep:
- Dice chicken breast and cook in oil
- Julienne/thinly slice the tofu and serve raw

Sauce Prep:
- Combine the soy sauce, vinegar, and sesame oil in a large container
- Take caution with the amount of vinegar used (~1 part vinegar : 8 parts soy sauce)


Add-On Prep:
- Julienne cucumbers
- Mince garlic
- Slice green onions to thin rings
- Soft boil eggs, deshell, and cut in half

---
To Serve (Build Your Own):
- Each individual gets a bowl with their portion of noodles.
- Protein components served separately for self serve
- Add on components served separately for self serve

Have members add their protein choices, add ons, then finally add sauce/chili oil
---
Ingredients for 2025:

Ingredients	Qty.	Notes
Soba noodles (1 bunch, 3.1oz)	48	Noodles ~310 Calories per bunch/serving 3 bunches per package.
Chicken Breasts (Skinless, Boneless) (1 Lb)	14
Medium-Frim Tofu (1 14oz pack)	5	14oz = 0.875 lbs
Soy Sauce (1 fl oz)	112
Rice vinegar (1 bottle)	1	1 bottle = 24oz
Sesame oil (1 bottle - 8oz)	1	1 teaspoon
Cucumber (each)	8	julieened
Peeled Garlic (1 clove)	45	minced
Fresh Ginger (1 oz)	4	minced
Green onion (1 bunch)	2	sliced
Eggs (1 Egg)	30	soft boiled/halved
Chili Oil (1 cup)	3

---

Sweetgreen Night

Ingredients

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

To Prep

• Marinate chicken breasts - in a mixing bowl, combine olive oil and balsamic vinegar, and add in all the spices. Whisk to combine, then toss in the chicken and use tongs to get them evenly coated. Cover with plastic wrap and move to the fridge to marinate for 30 minutes to 2 hours.
• Cut and marinate tofu - cut tofu into small cubes. In a separate mixing bowl, do the same marinate for the tofu and let sit for same amount of time
• Wash sweet potatoes - cut them into roughly 1" rounds and quarter each round. In a mixing bowl, toss with olive oil and spices until evenly coated.
• Cut onions - into bite sized strips
• Cut broccoli - into smaller than bite-size pieces
• Cut cucumber - into small pieces or half moon shape depending on how big the cucumber is

To Cook

• Cook chicken breasts - oil pan/grill and turn on medium-high heat. Cook each chicken breast until one side is blackened (about 6-8 minutes), then flip and cook for another 6-8. Chicken should reach around 165 F 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

---
Ingredients for 2025:

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

---

Meal Theme: Dumplings in Spicy Peanut Sauce 

Main Component: Dumplings
Meat Option: Chicken
Veg Option: Tofu
Side: Rice, Cucumber Salad,  Stir Fried Bok Choy

Step 1: Prep Ingredients

1. Wash bok choy, cucumber, green onion, cilantro, and bell pepper
2. Dry the bok choy and cut the stems in half length-wise.
3. Trim and discard the ends of the cucumbers. 
4. Peel and mince garlic 
5. Cut the red bell pepper into strips
6. Dice the green onion into small pieces
7. Roughly chop up the cilantro

Step 2: Rice

1. Measure and wash rice 
2. Cook rice in the rice cooker 

Step 3: Dumplings

1. Bring a large pot of water to boil
2. Add dumplings and stir gently so they don’t stick.
3. When the dumplings are almost ready, they will float to the top.
4. When they float to the surface, continue boiling for 2–4 more minutes to ensure the filling is cooked through. (During step 3 and step 4, work on step 5)
5. In a large, combine creamy peanut butter spread, chili oil, soy sauce, rice vinegar, sugar, grated garlic and hot water to loosen up the source. The goal is a creamy consistency like pancake batter. (Make sure to only use the amount needed for the sauce)
6. When the dumplings are done, drain them from the pot.
7. Mix the dumplings with the sauce. 

Step 4: Bok Choy 

1. Heat the sauce pan on high heat for 2-3 minutes.
2. Add oil and let it get hot.
3. Add the minced garlic, and then the bok choy stalks a few seconds later. (Make sure to only use the amount needed for the bok choy)Then, add the rest of the bok choy. This should take about 6-8 minutes.
4. Right before it is done cooking, add salt, sugar and vegetarian bouillon 
5. Transfer to a plate immediately

Step 5: Cucumber Salad

1. Trim and discard the ends of the cucumbers
2. Peel stripes on the cucumber. 
3. Cut the cucumber in half length-wise.
4. Cut out the seedy cores.
5. With a heavy cleaver or another heavy blunt object and a sturdy rolling pin, smack down on the cucumber with just enough strength to crush the cucumber open (but don't obliterate into a paste-y mess).
6. Cut the cucumber into thick slices at an angle
7. Add salt and sugar to the cucumber, mix them in thoroughly to distribute
8. Add the chopped bell pepper and mix it in
9. Set aside for 5-6 minutes so the salt can draw out the water from the vegetables.  (In the meantime, work on the sauce)
10. Prepare the sauce by combining Lao Gan Ma, soy sauce, vinegar, sugar and minced garlic and stir to combine. (Make sure to only use the amount neede for the cucumber salad)
11. Drain the water from cucumbers and bell pepper mix
12. Add the chopped green onions and sauce to the vegetables. Mix well to distribute. 
13. Add the chopped cilantro, sesame seeds, sesame oil and cooking oil. 

To Serve:

1. Put X dumplings in a bowl
2. Add some bok choy 
3. Add some cucumber
   
   ---
   Ingredients for 2025:
   

Potstickers - Chicken (56 oz, 50 pieces)	12
Potstickers Vegetable (16 oz, 18 pieces)	4
Creamy Peanut Butter (1 cup)	3
Chili Oil (1 cup)	1
Soy Sauce (1 fl oz)	17	Low-Sodium, may want to use less
Rice vinegar (1 cup)	1
Peeled Garlic (1 clove)	32
		Hot Water 4 cups
Cucumber (each)	20	Medium to large english cucumber
Peeled Garlic (1 clove)	85
Red/Orange Bell Pepper (each)	3
Green onion (1 bunch)	5
Fresh Cilantro (1 bunch)	1
Seasame Oil (1 tsp)	5
Seasame Seed
Bok Choy (2 lbs)	5
Brown Sugar (1 Cup ≈ 8 Oz)	7
Corn Oil (1 tb spoon)	25
Kosher Salt (1 Tbsp)	5	1.67
Better Than Bouillon® Seasoned Vegetable Base (1 Oz)	1

Ingredients separated by Entree, Sauce and Sides

🥒 Cucumber Salad 

Main Ingredients200 oz cucumber (≈ 12.5 lb)

• 20 oz red bell pepper
• 40 cloves garlic, minced
• 20 stalks green onion, chopped
• 2.5 oz cilantro
• 10 tsp salt
• 10 tsp sugar
• 5 tsp chili sauce (Lao Gan Ma)
• 13 tbsp light soy sauce
• 20 tbsp vinegar
• 20 tbsp sugar
• 10 tbsp sesame seeds
• 5 tsp sesame oil
• 5 tbsp cooking oil

Stir Fried Bok Choy

• 10 lb baby bok choy 
• 20 clove garlic
• 20 tbsp corn oil
• 5 tsp salt
• 5 tsp sugar
•  5 tsp vegetarian bouillon (optional)

🔥 Creamy Peanut Sauce

• Peanut butter (creamy): 3 cups + 1 tbsp
• Chili oil: 1 cup + 1 tbsp
• Low-sodium soy sauce: 2 cups + 2½ tbsp
• Rice vinegar: 1 cup + 1 tbsp
• Garlic (grated): 32–33 cloves (or about ¾ cup grated)
• Sugar: 5½ tbsp
• Hot water: 4 cups (adjust for desired consistency)

---

Loaded Potato Bar

BBQ Shredded Chicken:

Ingredients:

14 Chicken Breasts

2 Bottles of BBQ Sauce

4 tbsp Salt and Pepper

4 tbsp Vegetable Oil

To Prep:

1. Cut breast into two even pieces then salt and pepper evenly

2. On medium high heat, with vegetable oil cook chicken breast on both sides on skillet until lightly brown,

3. On low heat, add barbecue sauce and let it simmer for 5 minutes. If the sauce appears too thick, add water to thin it out.  

4. Transfer chicken to a cutting board, and let it cool. Then start shredding the chicken. 

5. Coat chicken in more barbecue sauce, and serve!

Bean Chili:

Ingredients:

6 cans of black beans

2 cans of corn

4 cans of canned diced tomatoes

3 onions

10 cloves of garlic

1 tbsp paprika

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp Better Than Bullion paste

2 tsp black pepper

To Prep:

1. Dice onions and garlic.

2. On medium heat add to a pot neutral oil, onions then garlic until translucent.

3. Add to the pot spices such as paprika, chili powder, black pepper, garlic powder, then mix with onions and garlic and let it simmer

4. Add to the pot canned diced tomatoes, canned black beans, and canned corn. 

5. Add Better Than Bullion to taste.  

6. On high heat, bring this to a boil, put a lid on the pot, then put it to medium heat and let it sit for 30 minutes. 

Queso:

Ingredients:

2 cans of canned diced tomatoes

1 onions

4 cloves of garlic

1 tbsp paprika

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp Better Than Bullion paste

2 tsp black pepper

1 tsp corn starch

3 cans of Evaporated Milk

3 bags of Shredded Mexican Cheese 

To Prep:

1. Dice onions and garlic

2. On medium heat add to a pot neutral oil, onions then garlic until translucent.

3. Add to the pot paprika, chili powder, black pepper, garlic powder, then mix with onions and garlic and let it simmer.

4. Add to the pot canned diced tomatoes then corns tarch and mix until cornstarch is incorporated.

5. Add canned evaporated milk slowly while mixing. Heat milk mixture until warm and slightly thick.

6. Add shredded cheese. Mix until good consistency. Add salt and pepper to taste.