Plant-Forward Recipe Book - Performance Foodservice Springfield

Plant Forward

“Eat food.

Not too much.

Mostly Plant s.”

- Michael Pollan

Introduction “Plant Forward” defined: According to www.heart.org, Plant Forward is a style of cooking and eating that emphasizes plantbased foods but is not strictly limited to them.

Meat may be included but it’s usually not the main feature of the meal.

“Healthy is hot!” says the National Restaurant Association’s What’s Hot On Menus in 2020.

As eating more plant forward meals becomes the norm for much of our population, it is imperative that restaurant and foodservice operators take notice. With all the diversity our industry is experiencing we cannot simply ignore such a growing percentage of our customer base. It is proven that patrons with special dietary needs drive the decisions on where to dine based on menu options, “if there is nothing for me then we will go somewhere else”. The key is to embrace this style of healthier eating and market to not only address the plant forward patron but to add diversity to menus as a whole. Again, by definition plants are the central focus of the plate but that doesn’t mean meat based proteins can’t play a part, its’s just a minimized role.

We are seeing writer Michael Pollan’s words come full circle in 2020 with the emphasis on “MOSTLY plants”. Creative chefs and operators can capitalize on a growing demographic that is willing to spend to get what pleases them. Many of these items can be enjoyed by our typical protein source lovers as well.

For instance, pair plant forward items with optional meat based protein additions that may appeal to a broader customer base, such as adding some grilled shrimp, seared scallops, grilled chicken or sliced steak to a plant based item for an upcharge. Now you have addressed the needs of the plant based eater as well as appealed to a larger audience by adding typical protein options. How exciting for a chef to now have a whole new palate of paint colors to play with! We just need to understand how to best mix the colors.

Are these items profitable you ask? Well, let’s look at it this way, you already have a cooler full of beautiful fresh produce, herbs, spices, legumes, nuts and sauces, most of which are relatively affordable when compared to the price of meat. Marry those ingredients with great technique, international flavors, spice profiles, and influences from around the globe to create incredible dishes your customers will rave about.

Performance Foodservice - Springfield’s Corporate Executive Chef David McGurn CEC, CCA covers it all as he introduces you to the world of plant based eating. From breakfast to dessert and everything in between, he brings you an abundance of irresistible plant forward recipes. Don’t be afraid to embrace the change and “Eat from the Earth!

Here’s to healthy eating and a healthier planet!

co nt en ts

06 10 16 Plant Forward Propels Menu Innovation

Breakfast

Appetizers

22 30 36 Salads

Sandwiches

Flatbreads

40 50 54 Mains

Desserts

The Ultimate Plant Based Grocery List

As an industry and a culture, we are entering a new frontier in food. The focus on plant-forward innovation, coupled with the rise in flexitarianism, is leading to culinary and lab-based experimentation. The result of this experimentation is two-fold. First, there is now an exponentially broader variety of plant-based alternatives from meat analogs to dairy substitutes. Second, operators are finding ways to turn animal-based ingredients into craveable complements to a plant-forward experience.

06

What makes this moment in plantforward innovation unique is that much of the experimentation is focused on creating options for those not committed to vegan and vegetarian lifestyles. Though more consumers are practicing both, these groups still make up a small share of the population.

So restaurants are considering plantforward innovation from a meat-focused consumer perspective. As a result, the finished products are exciting and appealing to a broader audience, and can be enjoyed for what they are, which is often truly delicious meals or complements.

plant forward

Propels Menu Innovation

By Maeve Webster THESE FIVE MENU CATEGORIES ARE TRANSFORMING AS A RESULT OF PLANT-FORWARD INNOVATION:

BURGERS Perhaps no category has been as significantly impacted by plant-forward innovation as the burger category, thanks to the introduction of meat analogs such as Impossible and Beyond Burgers. This may not be the case for long as these manufacturers, and new players, experiment with options from chicken to seafood replicas, but for now, consumers are most likely to find the most innovative options within the burger category. Beyond the sciencebased analogs, operators are creating housemade plant-based burger options that are a far cry from the dry options of the past. Others are working produce and legumes into meat-based patties to increase the healthfulness and decrease calories and fats. Look for Impossible burgers, Beyond Burgers, beef/mushroom

blends, beef/mushroom/bean blends, quinoa-based, black bean-based, and beet-based options.

SNACKS/SHAREABLES In the past, the only ubiquitous plantbased bar snack was a bowl of nuts, and shareable items typically focused on meat protein options like chicken wings. Both categories—bar snacks and shareables—are now liberally incorporating innovative plant-forward options using impactful preparations, visually engaging presentations and fantastic innovation. New options for either category include dips and spreads such as muhammara and dukkah, vegetable finger foods from battered and fried to pickled, dishes based on sprouted rices and grains, popped grains beyond corn including quinoa, farro and sorghum, and preparations more commonly reserved for meats such as beer-braising and blackened.

BEVERAGES

DESSERTS

From a focus on functional ingredients to drinks sourced from global cuisines, the beverage category is one of the most exciting on the menu today.

Experimentation and produce-forward beverages are driving innovation in juices, smoothies, sodas and cocktails (alcoholic and nonalcoholic). Interesting beverage options for innovation include housemade produce-based simple syrups such as rhubarb and coconut, fresh juices from carrot to kale, new nondairy “milks,” including oat and cashew (particularly good for frothing), natural colors from produce including beets and turmeric, and seasonal produce, naturally.

Always a challenging category for operators, desserts are enjoying a resurgence in interest largely driven by the increased variety of desserts with a healthier halo, thanks to produceforward innovation. Whether positioned as indulgent with a healthful spin, primarily healthy with an indulgent touch, or vegan, these new desserts are reintroducing consumers to the idea that desserts shouldn’t be left solely to special occasions, but can be enjoyed frequently as part of holistically healthy eating. Plant-forward innovations in the dessert category include: creative preparations that change the texture such as sous vide and quicklime soaks; produce using multiple preparations in one dish for complex flavor and texture; nondairy alternatives including nut- or grain-based milks and cheeses; aquafaba; preparing and pairing vegetables to highlight sweet flavors for unexpected experiences, and vegan ice creams.

GLOBAL CUISINE Much of the inspiration for plantforward innovation comes from world cuisines. Most other cultures in the world consume less animal-proteins or products than do Americans, and many cultures have historically focused on plant-forward dishes for a variety of reasons from religious to economic.

Thanks to the broader access to and understanding of many far lesser known (until now) culinary heritages, chefs can draw from and be guided by these ancient heritages. While some cuisines such as Mediterranean have been slowly shifting how American consumers view plant-forward dining for some time, up-and-coming cuisines lending their unique voices to the plantforward conversation include Ethiopian, Burmese, Indian, and Levantine.

“The garden suggest s there might b e a place where we can meet nat ure half way.”

- Michael Pollan

br ea kf as t 10

COCONUT OATMEAL MUFFINS Ingredients ¼ cup Arcade Flax Seed, ground

#254491

4-6 servings

intermediate

½ cup hot water 2 cups Quaker Oats

#43293

½ cup West Creek Raisin

#556890

½ cup Magellan Coconut Sweetened

#548167

Pinch Salt #613844 ¼ tsp Baking Soda #889030 2 tsp Roma Cinnamon Ground

#264679

¼ cup West Creek Clover Honey

#273152

1 ea Peak Banana, mashed

#866533

1 ea Peak Granny Smith Apple, peeled

#61692

½ cup Almond Breeze Almond Milk Orig

#292196

1 tsp Vanilla Extract #945775

instructions 1. Mix flax seed with water and let sit for several minutes.

2. Add all ingredients into food processor and pulse until combined, do not overmix.

3. Scoop into lined muffin pans and bake for 18 - 20 minutes.

Additional Notes: Serve with warm honey.

multi grain pancakes with blueberries Ingredients 2 1/2 cup Gold Medal Stone Gr Wheat Flou r

#38070

1/3 cup Quaker Oats

#43293

3 T Arcade Flax Seed

#254491

1/4 cup Magellan Coconut Sweetened

#548167

2 T Calumet Baking Powder

#942863

Pinch Salt #613844 4-6 servings

intermediate

Pinch Roma Cinnamon Ground

#264679

2 cups Almond Breeze Almond Milk Orig

#292196

1/2 cup Peak Bananas, ripe, mashed

#866533

1/2 cup West Creek Applesauce Unsweetened

#228606

1/4 cup West Creek Pancake Syrup

#337562

2 tsp Vanilla Extract #945775

instructions 1. Heat skillet or electric skillet to 350 degrees.

2. Add 2 T flaxseed to 1 cup of water in a small pot and heat 2-4 minutes until the mixture becomes slightly thickened and sticky. Strain mixture and save liquid, discard cooked flaxseed.

3. Mix the flour, oats, ground flaxseed, coconut, baking powder, salt and cinnamon in bowl to combine.

4. In separate bowl mix the milk, mashed banana, applesauce, syrup, vanilla extract and 1/4 cup flaxseed water. Combine well.

5. Slowly pour the wet ingredients into the dry while whisking.

6. Pour small amount of mixture onto griddle or pan, cook 3 - 5 minutes per side.

Additional Notes: Serve with warm syrup, fresh blueberries, macerated strawberries, banana’s foster syrup, etc.

POLENTA PORRIDGE WITH FRUIT COMPOTE

Ingredients 1 cup Magellan Med Polenta

#547412

Pinch Salt #613844 1/2 tsp Vanilla Extract #945775 2 T Natures Best Butter Unsalted AA

#157189

1/2 cup Peak Pears, seeded, diced

#259158

1/2 cup Peak Granny Smith Apple, seeded, diced

#259155

1/4 cup Arcade Dried Cherries

#482440

1/2 cup West Creek Pancake Syrup

#337562

1/4 cups Almond Breeze Almond Milk Orig, warmed

#292196

Pinch Roma Cinnamon Ground

#264679

4 servings

intermediate

instructions 1. Bring 4 cups water to a boil, add a pinch of salt, stir in polenta. Continue cooking over low heat whisking occasionally for 20 minutes. Remove from heat, stir in butter and cover.

2. Meanwhile in separate pot add the fruit to the syrup and bring to a boil, simmer for 5 minutes or until mixture thickens slightly.

3. Spoon polenta mixture into serving bowl, top with warm fruit compote, pour small amount of milk around edge of bowl.

Sprinkle with a little cinnamon.

Additional Notes: If polenta becomes too thick add more water.

banana berry granola Ingredients 2 1/2 cups Quaker Rolled Oats

#43285

2 each Peak Banana, ripe #866533 1/4 cup West Creek Clover Honey #273152 Pinch Morton Kosher Salt #56281 1 T Oringer Vanilla Extract #945775 Pinch Roma Ground Cinnamon #264679 1/2 cup Arcade Pepitas #525905 1/2 cup Magellan Blanched Sliced Almonds (toasted) #357231 1/2 cup Craisins Dry Sweet Cranberry #568713 (Raisins, or dried cherries can be used instead or in addition to craisins)

instructions 4 cups

Beginner

1. Preheat the oven to 275°F. 2. Mash bananas in large bowl, and mix with honey, salt, vanilla, and cinnamon.

3. Once mixture is smooth add oats, pepitas, almonds, and cranberries. Stir with spoon to combine.

4. Turn out mixture onto half sheet pan covered in parchment paper or spayed with pan spray.

5. Bake initially for 40 - 50 minutes until desired texture is achieved, stir halfway through baking.

6. Allow to cool and store in air-tight container.

Additional Notes: Serve with plain yogurt or lebnah with a drizzle of honey and some fresh fruit.

ap pe ti ze rs 16

POM POM MUSHROOM FAUX GRAS Ingredients 1 LG Local Grown Pom Pom Mushroom #339373 TT Woodland Porcini Mushroom Powder (or soy sauce) #384256 2 tsp Piancone Olive Oil #283620 TT Salt & Pepper

2 servings

advanced

instructions 1. Brush pompom mushroom to remove any dirt, slice into 1/2� medallions. Dust with porcini powder. (if using soy, use sparingly and pat dry before searing) 2. Heat saute pan over high heat.

3. Add mushrooms to pan, sprinkle with salt, pepper, and porcini powder, sear on one side until deep brown, turn and continue to cook second side.

4. Arrange on serving plate and serve with crostini and your favorite jam.

SOUTHWEST SHRIMP LETTUCE WRAPS Ingredients 4 servings

beginner

8 each Boston Lettuce #951880 16 each Baywinds Shrimp 31-40 CKPD/T OFF #573834 2 cups Cedars Black Bean Salad #243623 1/4 cup Simplot Roastworks Flame Roasted Corn #882778 1/4 cup Tulkof Chipotle Aioli #311583 1/8 cup Peak Cilantro #855549 2 Peak Lime, one cut into wedges #259124 TT Salt and Pepper

instructions 1. Wash and trim lettuce, separate leaves.

2. Thaw shrimp and cut in half if desired.

3. Thaw corn and mix with shrimp, bean salad, aioli, juice of one lime, and a little salt and pepper.

4. Mix well.

5. To serve lay out 2 lettuce leaves in clear container, fill with even amounts of salad.

6. Garnish with cilantro and lime wedge.

Additional Notes: Shrimp can be left out of aioli mixture and place on top of dressed vegetables if desired.

Garlic Lebnah with Middle Eastern Hand Salad instructions Ingredients 16 oz Yoplait Plain Yogurt

#973828

3/8 tsp Morton Kosher Salt

#56281

2 clove Peak Whole Peeled Garlic

#283987

1 ea Mann’s Roma Crunch Lettuce

#517979

2 tsp Piancone Extra Virgin Olive Oil

#587291

1 ea Peak Lemon, zested, juiced

#259157

¼ tsp McCormick Smoked Paprika

#874331

¼ tsp Woodland Zahtar Spice

#375631

1 T Fisher Pumpkin Seeds Rst Slt

#525905

1 T Pomegranate Seeds (optional)

#485331

2 ea Stonefire Naan Bread Mini

#454765

TT Salt & Pepper

1. In mixing bowl, combine yogurt, salt, and chopped garlic and stir well to combine.

2. Line a strainer with several layers of cheesecloth, place over a bowl, and pour yogurt mixture into cheesecloth.

3. Wrap cheesecloth over the top, cover with plastic wrap and place in refrigerator for 24 - 48 hours, draining excess liquid from bowl occasionally.

4. After lebnah is drained well adjust seasoning with salt and pepper. Makes 1 qt so store the remainder in refrigerator in tight sealed container) 5. Grill the naan lightly to warm and to char slightly, cut into quarters and keep warm.

6. Trim any discoloration off the stem of the lettuce being careful to leave the stem intact.

7. Cut the lettuce in half, lengthwise and then each half into thirds to result in six wedges.

8. Drizzle the wedges with olive oil, the lemon juice, and salt and pepper.

9. Smear the stem end of the lettuce with a generous amount of lebnah, sprinkle the lebnah with paprika, zahtar, pumpkin seeds and pomegranate seeds if using.

10. Plate with grilled naan bread.

4-6 servings

intermediate

GRITS CAKE WITH JACKFRUIT CARNITAS

Ingredients 6 oz Naked Jackfruit #599224 .5 cup West Creek Moonshine BBQ sauce

#484738

1/8 tsp Lawry’s Chipotle Cinnamon seasoning

#263466

Custom Culinary Veg stock concentrate

4 servings

advanced

instructions

.25 cup Contigo Roasted Tomato

#493387

1 cup Heritage Oven Corn Muffin mix

#545200

1 cup Gold Medal Pancake Mix complete

#52374

1 cup Roast Works Corn & Black Bean Fiesta

#557385

1 tsp Ascend Lime juice

#510426

2 tsp West Creek Honey

#273152

1 tsp Roma Chipotle Pesto

#78672

Pinch Fresh Origins Micro Cilantro

#523391

Salt & Pepper to taste

1. Open jackfruit, squeeze dry and deep fry until crisp, allow to cool.

2. When cool pull jackfruit into shreds and mix with tomatoes, sofrito, santa fe seasoning, veg broth, and a little water.

3. Place in 350 oven for 20 - 25 minutes.

4. Mix corn muffin mix with pancake mix and add enough water to form thick pancake batter. Cook pancakes on flat top to desired size.

5. In separate bowl combine corn mixture, lime juice, and S&P, add heat if desired.

6. In small saucepot combine honey with pesto and simmer until flavor is infused, strain and set aside.

7. To plate, place cake on plate, spoon over corn salad, top with pulled jackfruit, drizzle with honey and top with micro cilantro.

sa la ds 22

MEXICAN STREET CORN SALAD

8-10 servings

intermediate

instructions

Ingredients 6 medium ears fresh corn shucked

#951886

1 1/2 Tbsp vegetable oil

#432528

1. Rub fresh corn with oil and season with a little salt 2. Grill corn over medium high heat until starts to brown and toast, remove and set aside to cool 3. In mixing bowl combine, crema, cotija cheese, seasonings, and lime juice 4. Mix to combine 5. Once corn is cooled cut off the cob and add to crema mixture in bowl 6. Add remaining ingredients and mix to combine 7. Adjust seasoning with additional S&P and lime juice

1/3 cup chopped red onion

#907425

1/3 cup chopped cilantro

#855549

Additional Notes: Serve with seared scallops, grilled fish or carne

1/3 cup crema 1 1/2 avocados

#858424

2 garlic cloves, minced

#283987

6 oz cotija cheese, crumbled

#252313

1/2 tsp ancho chili powder

#915501

½ tsp ground cumin

#264680

1 jalapeno, seeded and minced

#954810

3 Tbsp lime juice

#510426

TT Salt #56281

Asparagus Salad with Pancetta Vinaigrette and Soft Egg

Ingredients 8-10 servings

intermediate

1 ½ lb Fresh Asparagus, trimmed

#23086

¼ cup + 2 T Assoluti Olive Oil X Virgin

#247551

2 ea Peak Lemon, one zested, both juiced

#259157

1 T Peak Yellow Onion, minced

#907426

4 oz Roma Pancetta, diced

#562767

½ tsp Roma Chopped Garlic

#490112

¼ tsp McCormick Fennel Seed, ground

#981723

1 tsp Roma Paprika #264702 4 ea Natures Best Egg Whole Grade AA LG

#517889

2 T White Vinegar #273740 1 tsp Peak Chives, chopped TT Salt & Pepper

#855552

instructions 1. Pre heat grill over medium high heat. Also add 2 cups water to pan with 2 tsp white vinegar and bring to simmer.

2. Heat a separate sautĂŠ pan and add diced pancetta, cook while stirring occasionally until it is crisp and starts to brown, add onion, garlic, fennel, paprika and cook for another minute until spices become aromatic. Remove from heat and allow to cool slightly.

3. To the pancetta mixture stir in lemon juice, slowly stream in Âź cup olive oil while whisking.

Adjust with salt, pepper and a little chive. (This process can also be done in a blender if smoother dressing is desired) 4. Season asparagus with 2 T olive oil, half the garlic, the zest from one lemon, and salt and pepper. Mix to coat evenly.

5. Place asparagus on grill to cook, turn after a few minutes. Be careful not to develop too much browning.

6. When almost cooked through remove and arrange on 4 plates, drizzle with pancetta vinaigrette.

7. Turn up heat on water vinegar mixture and stir in circular motion to create current, then crack eggs into acidulated water, cook for 2 - 3 minutes, remove from pan with slotted spoon, dab spoon on paper towel and place one egg on each asparagus plate.

8. Garnish with chopped chives.

Additional Notes: This great salad can be increased in size with a few ounces of lean meat or fish for a delicious entrĂŠe.

Ingredients 2 cups Asian Pride Japanese Black Rice

#547403

BLACK RICE SEAWEED SALAD

3.5 cups water .25 tsp Asian Pride Japanese Five Spice

#574941

.5 cup Taylor farms Mango Salsa

#420618

.5 cup Asian Pride Edamame Fz

#558079

.25 cup Seaweed Salad

#73720

4 each Sweetie Drop Peppers

#370757

2 tsp Huy Fong Sriracha Sauce

#412581

2 T Roma Mayo

#568375

1 tsp Ascend Lime Juice

#510426

Pinch Fresh Origins Micro Wasabi

#523591

Salt & Pepper to taste

4 servings

intermediate

instructions 1. Cook black rice with water, s&p, 5 spice and set aside to cool.

2. Mix cooled rice with mango salsa, edamame, seaweed salad, and s&p.

3. Mix sriracha and may with lime juice and whisk to combine well.

4. Plate salad with a little extra seaweed salad on top, sweetie drop peppers, drizzle with spicy mayo, top with micro wasabi Additional Notes: Deconstruct and add tuna poke cubes, or seared tuna slices, avocado for a bowl style meal.

STRAWBERRY QUINOA SALAD

Ingredients 8 cups Arcadian Harvest Lettuce Blnd

#314438

2 cups Del Destino Cooked Red Quinoa

#478550

2 ½ cups Strawberry Fresh

#71415

¼ cup Peak Red Onion, sliced

#907425

¼ cup Anise Fresh, shaved thin

#277866

¼ cup Peak Mint

#855539

½ cup Saratoga Zinfandel Vinaigrette

#937879

4 servings

TT Salt and Pepper beginner

instructions 1. Wash and stem strawberries, place ½ cup in blender with the zinfandel vinaigrette, salt, pepper and puree, set aside.

2. Mix lettuce blend, quinoa, onion, fennel, and mint in serving bowl.

3. Drizzle with strawberry vinaigrette and serve.

Additional Notes: Add some lean grilled chicken or grilled shrimp for a main entrée salad.

CITRUS BEET SALAD WITH GREEK YOGURT

Ingredients 1 lb Beetolgy Red Beets 3 ea California Orange Fresh Âź cup Peak Red Onion, sliced thin 2 cups Baby Arugula 4 T Chobani Plain Greek Yogurt 2 T Piancone Olive Oil TT Salt & Pepper 2 tsp Azar Candied Pecan Pieces, chopped

#555488 #911107 #907425 #514884 #311723 #238620 #908467

4 servings

intermediate

instructions 1.

2.

3.

4.

Cut beets into wedges and set aside.

Cut two oranges into Supremes.

Juice the remaining orange and reserve juice.

Arrange arugula on serving dishes, top with beets, orange segments, and sliced red onion.

5. Add spoonful of Greek yogurt in center of each serving.

6. Drizzle with juice of one orange, olive oil, and salt and pepper.

7. Top with sprinkle of chopped candied pecans.

THAI LARB SALAD Ingredients Asian Pride Chinese Black Rice #547403 Superfood Blend Kale #453968 Veggie Power Blend #475127 Peak Cilantro #855549 Village Garden Ginger-Sesame Dressing #158908 Asian Pride Wonton Strips #334991 Fresh Origins Micro Bulls Blood #523381 Peak Fresh Limes #259124

4 servings

intermediate

instructions 1. Combine cooked rice, salad blends, chopped cilantro, and dressing, toss to coat 2. Plate and garnish with Cucumber-wasabi dressing, wonton crisps, micro greens, and a wedge of lime.

sa nd wi ch es 30

bbq TOFU BANH MI instructions

Ingredients 4 ea Signature Baguette French Mini 10”

#352123

1 lb Nasoya Tofu X Firm, drained and pressed

#325385

¾ cup Asian Pride General’s Tso Sauce

#555295

½ cup Asian Pride Rice Wine Vinegar

#607079

¼ cup Silver Source Gran Sugar

#303783

¼ cup water ¼ cup Carrot Rainbow Shred

#472940

¼ cup Peak Red Onion, peeled and cut into julienne #907425 ¼ cup Vegenaise (or regular mayo)

#296751

1 oz Peak Cilantro #855549 TT Salt & Pepper

1. Cut tofu into planks, season with salt and pepper, and coat with general’s sauce.

2. Grill or panfry until tofu becomes caramelized.

3. To make pickled vegetables: combine rice wine vinegar, sugar, and water in small pan and bring to a boil. Allow to cool slightly.

4. Combine pickling brine with carrot shreds and onions, either together or separate. Allow to cure and cool for several hours.

5. To assemble sandwich: slice and warm baguette, spread top with vegenaise or regular mayo, build from bottom up with grilled tofu, pickled vegetable, and cilantro.

6. Serve immediately.

Additional Notes: Can add shredded cabbage or lettuce to the sandwich if desired.

4-6 each

advanced

instructions

Ingredients 4 each Kontos Pita Gyro 7”

#996622

2 cups Silver Source Black Beans, dry

#390293

1 cup Peak Onion, peeled, diced

#907426

8 clove Peak Garlic Whole Peeled

#283987

1 T Roma Cumin #264680 1 tsp McCormick Coriander Ground

#987172

½ tsp McCormick Smoked Paprika

#874806

1 cup Peak Cilantro #855549 2 each Peak Lime, zest one

#259124

3 each Peak Roma Tomato, diced

#878056

2 each Jalapeno Pepper, or other hot chili

#954810

1 tsp Ginger Root, peeled, grated

#981015

1 tsp Roma Paprika #264701 2 T West Creek Red Wine Vinegar

#301741

1 tsp Silver Source Granulated Sugar

#303783

1 tsp Piancone Olive Oil X Virgin

#587291

½ cup Peak Cucumber, sliced

#867196

¼ cup Peak Red Onion, peeled, sliced

#907425

Salt and Pepper

BLACK BEAN FALAFEL

1. Pre deep fryer to 350 degrees.

2. Soak beans in water overnight or at least 8 hours. Drain soaking liquid and place beans in pot covered with fresh water, bring to a boil and reduce to simmer. Cook beans for 40 minutes to 1 hour, or until tender. Strain and allow to cool. (canned beans can be substituted here) 3. While beans are cooking, add 2/3 of the diced tomatoes to food processor, add jalapeno (for spicier falafel leave some of the seeds), add grated ginger root, paprika, vinegar and sugar. Process until a course salsa like consistency.

4. Remove mixture to non-reactive pot and bring to a simmer over medium low heat, stir in vinegar. Cook for 5 minutes and stir in olive oil, continue cooking for another 5 minutes, stirring occasionally.

Remove from heat and allow to cool. If too thick you can add a little water.

5. Place cooked beans, yellow onion, 4 cloves garlic, cumin, coriander, smoked paprika, ¾ cup cilantro, and lime zest.

Puree until a course puree is achieved (you want some small chunks to remain). Season with salt and pepper, if mixture is loose and will not bind together you can add some breadcrumbs and continue to mix.

6. Use portion scoop to create the falafel balls, carefully drop into 350-degree oil a few at a time and cook until deep golden brown, remove and let drain.

7. To serve warm pita breads until nice and soft, add 3-4 falafel to each depending on size, top with a drizzle of the African pepper sauce, remaining diced tomato, sliced onion, and the remaining ¼ cup cilantro.

Additional Notes: This spicy hand held can also be served with Tzatziki instead of the African pepper sauce.

4 servings

intermediate

AVOVADO TOAST WITH SOFT EGG Ingredients 4 slices Signature Sour Dough Carving Loaf

#993399

2 T+1 tsp Piancone Olive Oil X Virgin

#587291

4 clove Peak Garlic Whole Peeled

#283987

2 each Peak Roma Tomato

#878056

2 each Peak Avocado, ripe, sliced

#858424

1 ea Peak Lemon #259157 1 cup Baby Arugula #514884 2 tsp West Creek White Vinegar

#273740

4 each Natures Best Egg AA LG

#517889

Peak Radish, sliced thin

#866537

¼ cup Fresh Origins Micro Pea Tendrils

#523395

Salt and Pepper

instructions

4 servings

intermediate

1. Pre heat grill or grill pan over medium high heat.

2. Cut 3/4” slices of sourdough on the bias, brush slices with olive oil, gently crush the garlic cloves to just break open, rub the garlic cloves on the bread slices to infuse some of the oils, season with salt and pepper.

3. Heat sauté pan over medium high heat, cut roma tomato in half, brush with 1 tsp olive oil, season with salt and pepper. Place cut side down in hot pan, sear until nice and caramelized on cut side. Remove from pan.

4. Fill shallow pan with water and 2 tsp vinegar and bring to a boil, reduce to a simmer.

5. Swirl the boiling water in circular motion to create a current, gently crack each egg into liquid, simmer for 2-3 minutes or until whites are cooked.

6. To assemble toast: place toasted bread on serving plate, top with either slices or mashed avocado, drizzle with a squeeze of lemon and season with a little salt and pepper.

7. Add small amount of baby arugula, top with soft poached egg (drained well), add a few slices of radish, finish with pea tendrils. Place the charred tomato halves on the side of the toast.

8. Can finish with a little more salt and pepper if desired.

Additional Notes: A few slices of seared tuna would be a great quick and delicious protein addition.

KOREAN BBQ TOFU TACO Ingredients

4-6 each

intermediate

4 ea Tortilla Corn White 4.5” #447760 8 oz Nasoya Tofu X Firm, drained and pressed #325385 1 tsp Roma Chopped Garlic #490112 ½ cup Saratoga Korean Sesame BBQ Sauce #439464 2 T Assoluti Soy Pom Oil Blnd #432528 4 oz Peak Cabbage Shredded Sep Color #880514 3 oz Nasoya Cabbage Spicy Vegan #613410 ½ oz Peak Cilantro #855549 2 oz Vegenaise Original #296751 1 tsp Roma Chipotle Red Pepper Pesto #78672 1 ea Peak Lime, cut into wedges #259124 TT Salt & Pepper

instructions 1. After tofu has been pressed overnight, cut into 1” cubes.

2. In mixing bowl combine garlic, all but 2 tablespoons Korean BBQ sauce and the pressed tofu, mix to coat evenly.

3. Chop the kimchi and add to the shredded cabbage, add salt and pepper to taste and mix to combine.

4. In separate bowl mix the vegenaise, squeeze of lime, and pesto and mix to combine.

5. Heat a skillet and add the oil, add tofu and cook on medium high heat until crisp, remove from pan.

6. Heat taco shells slightly.

7. To assemble: place warmed taco shells in stands, add crispy tofu, drizzle with remaining Korean BBQ sauce, top with the slaw, chipotle crema, and cilantro. Garnish with lime wedge.

MUSHROOM TOSTADA Ingredients

Mission white corn tortillas #26825 West Creek cannellini beans #229871 Roma chipotle red pepper pesto #78672 Local exotic mushroom blend #617609 Assoluti canola, extra virgin olive oil #289242 Lawry’s Monterey roasted seasoning blend #263495 Roma chopped garlic #490112 Resers pico de gallo #897593 Peak avocado, ripe #858424 Natures Best sour cream #995379 Peak Cilantro #855549 Peak radish #866537 West Creek white vinegar #273740 Silver Source granulated sugar #303783 Salt and Pepper

4 servings

intermediate

instructions 1. Place tortillas on sheet pan and bake until crisp 2. Cook drained cannellini beans with a little water, salt and pepper, and chipotle pesto, mash into a smooth paste adding more water as needed 3. SautĂŠ chopped mushrooms in oil with a little garlic, salt and pepper, and Monterey seasoning until tender 4. In food processor puree avocado with sour cream, add salt and pepper to taste 5. Bring equal parts white vinegar and water, add generous amount of salt and pinch of sugar, bring to a boil and remove from stove 6. Slice red onions thin and add to pot of vinegar water brine, cool mixture in refrigerator 7. Place crisp tortilla on plate, spread refried cannellini beans over tortilla, top with mushroom mixture, pico de gallo, drizzle with avocado cream, small amount of pickled onion, sprig of cilantro Additional Notes: Add small amount of Cotija cheese if desired

fl at br ea ds 36

FLATBREAD ALA FUNGHI

1-2 servings

intermediate

instructions

Ingredients 1 each Heritage Oven Flatbread OO 12x5”

#595176

1 ½ tsp Assoluti Olive Oil Extra Virgin

#247551

1 tsp Roma Chopped Garlic

#490112

2 T Roma Alfredo Sauce

#78664

1 tsp Roland Truffle Oil

#247049

8 oz Local Grown Chef Mix Mushrooms

#617610

2 oz Savor Caramelized Onions

#561998

Pinch Fresh Peak Thyme

#855511

2 oz Belgioso Fontina Cheese

#256461

Salt and Pepper

1. Pre heat oven to 400 degrees.

2. In saute pan add 1 tsp olive oil and garlic, cook until garlic becomes aromatic, add mushrooms, thyme, and salt and pepper. Cook, stirring occasionally until mushrooms become soft, remove and set aside.

3. Brush thawed flatbread with olive oil, ¼ tsp chopped garlic and a little salt and pepper.

4. In bowl, mix alfredo and truffle oil until combined.

5. Spread alfredo mixture evenly on flatbread, add mushrooms, sprinkle with fontina cheese.

6. Place flatbread in oven, bake for 7 - 10 minutes.

7. Remove flatbread from oven and place on serving paddle, drizzle with small amount of truffle oil, slice into wedges, serve with parmesan cheese and crushed red pepper flakes.

POMODORO FLATBREAD With ARUGula CAESAR

1-2 servings

intermediate

Ingredients 1 each Heritage Oven Flatbread OO 12x5”

#595176

½ tsp Assoluti Olive Oil Extra Virgin

#247551

¼ tsp Roma Chopped Garlic

#490112

2 oz Bacio Shredded Mozzarella LMWM Cheese

#294204

6 oz Cherry Tomatoes, roasted

#993456

1 ½ oz Raffinato Shredded Parmesan Cheese

#246296

1 cup Baby Arugula #514884 2 T Marzetti Clean Caesar Dressing

#542295

TT Fresh Cracked Pepper 2 ea Roma Anchovy in Olive Oil

#363189

instructions 1. Pre heat oven to 400 degrees.

2. Toss tomatoes with a little olive oil, salt and pepper, roast for 15 minutes or until blistered and starting to brown. Remove from oven.

3. Brush thawed flatbread with olive oil, chopped garlic and a little salt and pepper.

4. Sprinkle with mozzarella, roasted cherry tomato, and parmesan.

5. Place flatbread in oven, bake for 7 - 10 minutes.

6. Remove flatbread from oven and place on serving paddle, slice into wedges.

7. In mixing bowl combine arugula, Caesar dressing and cracked pepper, mix to combine.

8. Place mixture in center of cut flatbread, garnish with two anchovies and a sprinkle of parmesan cheese.

Charred Flatbread with Roasted Cherries and Goat Cheese

Ingredients

1 each Heritage Oven Flatbread OO 12x5”

#595176

1 ½ tsp Assoluti Olive Oil Extra Virgin

#247551

4 oz Natures Best Goat Cheese

#607258

1 cup Bing Cherries, pitted

#23202

1-2 servings

¼ cup Red Wine 2 T Silver Source Granulated Sugar

#303783

4 ea Whole Peeled Shallots

#994214

2 T Argo Corn Starch

#54035

Pinch Fresh Peak Thyme

#855511

intermediate

Salt and Pepper

instructions 1. Pre heat oven to 400 degrees.

2. Toss shallots in corn starch, salt and pepper. Add oil to saute pan and cook shallots until crisp and golden brown.

3. In small baking pan add the cherries, red wine, vinegar, and sugar, stir to combine, bake for 20 minutes stirring occasionally until syrup starts to form and light browning begins. Remove and set aside.

4. Brush thawed flatbread with remaining olive oil and a little salt and pepper, place on preheated char grill and cook on both sides so that some browning develops, remove and keep warm.

5. While flatbread is still warm, spread with goat cheese, add roasted cherry mixture with liquid, and top with caramelized shallots.

6. Place in oven for 5 - 7 minutes to warm.

7. Cut into wedges and serve room temperature.

ma in s 40

FARRO RISOTTO WITH SUCCOTASH

instructions 4 servings

intermediate

Ingredients 1 ½ cups Magellan Farro

#547267

3 T Assoluti Olive Oil X Virgin

#247551

¼ cup Peak Yellow Onion, diced small

#907426

1 ½ tsp Roma Chopped Garlic

#490112

4 cups Swanson Organic Vegetable Broth

#478573

2 cups Silver Source Lima Beans

#993314

1 cup West Creek Cut Corn (or fresh in season)

#283344

1 cup Peak Grape Tomato, halved

#419221

3 T Peak Green Onion, sliced

#247091

1 T Peak Basil, chopped

#855570

1 ea Peak Lemon, half cut into wedges, the other half juiced #259157 TT Salt & Pepper

1. Add half the oil to a pan and place on heat, add half the onions and sauté until slightly translucent, stir in half the garlic and cook for 30 seconds.

2. Stir in the farro and stir for 1 minute to toast the grain.

3. Turn the heat down to medium low and add the vegetable stock 1 cup at a time, stirring frequently and allowing each cup to cook off before adding the next.

4. Meanwhile in a small pot cook lima beans in water for 2 - 3 minutes and strain.

5. In a sauté pan add all but 1 tsp of the remaining oil, add remaining onions and garlic and cook until translucent but not brown.

6. Add the lima beans and corn and continue cooking for 3 - 4 minutes.

7. Add the tomatoes, green onion, basil and lemon juice, cook to heat tomatoes. Adjust seasoning with salt and pepper.

8. To serve: place farro on bottom of plate, scoop succotash on top, drizzle with remaining olive oil, serve with lemon wedge and enjoy.

Additional Notes: Feel free to use edamame instead of lima beans, also a great dish to add a few grilled shrimp, seared scallops, or lean grilled chicken for an additional protein boost.

VEGETABLE COCONUT CURRY

Ingredients 2 tsp Assoluti Olive Oil X Virgin #247551 1 Peak Jumbo Yellow Onion, diced 1” #907426 ¾ cup Peak Red Pepper, diced 1” #259160 ¾ cup Peak Green Pepper, diced 1” #260254 1 tsp Roma Chopped Garlic #490112 TT Morton Kosher Salt #56281 2 T McCormick Curry powder #242840 1 T Garam Masala #915495 1 tsp Roma Cumin Ground #264680 ¼ tsp Roma Cayenne Pepper #264672 3 cup West Creek Diced Tomato #878218 14 oz Roland Coconut milk #66169 1 LG Peak Sweet Potato, peeled, diced 1”, and par cooked #88611 1 head Peak Cauliflower, stem removed and chopped #867178 1 ½ cup West Creek Garbanzo Beans, drained #863474 4 cups Peak Baby Spinach #260811 TT Salt & Pepper

intermediate

4 servings

instructions 1. Heat a heavy bottom pan and add olive oil, onions, peppers, garlic and cook for 3 minutes.

2. Add salt, curry, garam masala, cumin, cayenne and continue cooking until seasonings become aromatic.

3. Add tomatoes and coconut milk and bring to a simmer. Add sweet potato and cauliflower and continue cooking for another 5 minutes.

4. Add drained garbanzo beans, baby spinach and return to a simmer. Adjust seasoning with salt and pepper.

Additional Notes: Serve over Basmati Rice.

CARIBBEAN JERK SWEET POTATO 4 servings

Ingredients 2 ea Sweet Potato #88611 4 T Assoluti Olive Oil X Virgin

#247551

2 T McCormick Caribbean Jerk Spice

#242833

1 tsp Roma Chopped Garlic

#490112

1 cup Asian Pride Basmati Rice

#553565

1 cup Roland Coconut Milk

#66169

1 cup West Creek Dark Red Kidney Bean, drained

#863477

1 cup Peak Mango, peeled and diced

#232276

¼ cup Red Onion, peeled and diced

#37733

1 ½ T Peak Cilantro, chopped

#855549

¼ cup Peak Red Pepper, diced

#259160

2 ea Peak Lime, ( juice one and wedge the other)

#259124

TT Salt & Pepper

intermediate

instructions 1. Wash sweet potatoes well and cut in half lengthwise, then cut halves into 4 even wedges.

2. Toss sweet potato wedges in oil, jerk spice, garlic and a little salt and pepper. Place on baking sheet and bake at 400 degrees for 20 minutes.

3. In the meantime, cook rice according to instruction but substituting half the water with the coconut milk. Once cooked add the drained kidney beans and hold hot.

4. In a mixing bowl combine the mango, onion, red pepper cilantro and lime juice. Mix thoroughly, add salt and pepper to taste.

5. To serve place coconut rice and beans in bowl, arrange sweet potato wedges on rice, top with mango salsa Additional Notes: Serve with wedge of lime.

mushroom pad tai 4 servings

intermediate

instructions

Sauce

Ingredients

3 T Domino Brown Sugar, packed

#32446

¼ cup Woodland Tamarind Paste

#374531

2 T Thai Kitchen Fish Sauce

#568561

3 T Warm Water Pad Thai 1 lb Local Grown Pioppino Mushrooms

#618649

A/N West Creek Soybean Oil

#897344

14 oz package Roland Pad Thai Rice Noodles

#72320

12 ea Baywinds 26-30 Shrimp RPDT/ON (optional)

#421095

1 ea Fresh Shallot, sliced

#994214

3 ea Peak Garlic Cloves, chopped

#283987

8 oz Nasoya Firm Tofu, pressed overnight

#587581

TT Roma Crushed Red Pepper Flakes

#264714

2 ea Natures Best Whole White LG Egg

#517889

3 cup Bean Sprouts #472274 12 ea Peak Green Onion, cut into 2” length

#247091

¼ cup Magellan Dry Roasted NS Peanuts

#357156

1 ea Peak Lime, cut into wedges

#259124

1. Mix all sauce ingredients together in bowl and set aside.

2. Soak the rice noodles in room temperature water for 1 hour, until the noodles turn from translucent to completely white and are very pliable.

Drain and set aside until ready to use.

Tip: You can soak the noodles a few days in advance, drain, and store in a sealed container in the fridge until ready to use.

3. Heat 2 Tbsp of oil over high heat in a wok or a large sauté pan. When the pan is very hot, add the mushrooms, (and shrimp if using) and let sear without moving until they are soft.

Remove and set aside.

4. In the same pan, add another 1 - 2 tablespoons of oil and turn the heat to medium. Add the shallots, garlic, pressed tofu, and chili flakes. Cook until the garlic starts to brown slightly.

5. Add the soaked noodles and the sauce, and ½ the mushrooms (and/or shrimp), turn the heat up to high, keep stirring and tossing over high heat until the noodles have absorbed all the sauce.

6. Cook scrambled eggs in separate pan and add to noodle pan.

7. Add the bean sprouts, green onion, and half of the peanuts, turn off the heat, and toss everything to mix.

8. Plate the noodles, top with remaining mushrooms, sprinkle over the remaining peanuts.

9. Serve with lime wedge.

california roll sushi bowl 4 servings

Ingredients 2 cups Asian Pride Sushi Rice, rinsed well

#561062

12 oz Leg A Se Imitation Crab

#66624

1 T Assoluti Soy Pom Oil Blnd

#422039

3 oz Asian Pride Panko Breadcrumbs

#564888

1 ea Peak Avocado, sliced and removed from skin

#858424

4 oz English Cucumber, cut into fine julienne

#61324

2 oz Peak Radish, sliced thin

#866537

½ tsp Roma Sesame Seeds, toasted lightly

#264721

2 T West Creek Whole Egg Mayo

#201346

1 tsp Huy Fong Sriracha Sauce

#412581

¼ tsp Ascend Lemon Juice

#512564

½ cup Wakame Seaweed Salad

#73720

2 T Asian Pride Hoisin Sauce

#555300

Kikkoman Soy sauce #57615 Roland Sushi Ginger #60360 Roland Wasabi Powder #927781

intermediate

instructions 1. Rinse rice well and cook according to package instructions, when cooked add a little sugar and vinegar.

2. Warm oil in small saute pan, add panko crumbs and sesame seeds, toast until golden brown, remove from pan and set aside to cool.

3. In small bowl, add the mayo, sriracha, and lime juice, and stir to combine well.

4. Mix the spicy mayo with the chopped imitation crab and mix well, adjust spice with additional sriracha to add more heat, more mayo for less heat.

5. To assemble bowl: place cooled rice in bottom of bowl, top with spicy imitation crab.

6. Arrange the avocado slices, julienne cucumber, and sliced radish around bowl.

7. Sprinkle a small amount of toasted panko/sesame crumbs on top.

8. Drizzle with small amount of hoisin sauce or serve on the side.

9. Top with small amount of seaweed salad.

Additional Notes: Additional vegetables can be added such as carrot, snap pea, sprouts, etc.

Serve with soy sauce, pickled ginger and wasabi paste.

faux scallop with cauliflower risotto Ingredients 1 lb King Oyster Mushrooms

#617615

2 T Assoluti Soy Pomace Oil

#432528

1 tsp Peak Yellow Onion, Minced

#907426

½ tsp Roma Chopped Garlic

#490112

1 ½ cup Cauliflower Rice

#595297

¾ cup Swanson Vegetable Broth

#478573

1 tsp Roma Parmesan Cheese

#238641

TT Roland Truffle Oil

#247049

½ oz Fresh Origins Micro Italian Basil

#523383

instructions

2 servings

intermediate

1. Trim end and cap from oyster mushrooms, cut into ¾-1” slices across to mimic a scallop. Choose mushrooms with fat stems.

2. In saute pan add 1 T oil over medium heat, stir in onions and garlic and cook for 1 - 2 minutes without browning.

3. Add cauliflower rice to onion garlic moisture, stir in vegetable broth, cover and cook for 3 - 4 minutes. Remove from stove and stir in parmesan cheese.

4. Pre-heat a saute pan over medium high heat, drizzle scallop slices with oil, salt and pepper. When pan is hot add mushroom slices flat side down and sear on both sides until deep golden brown.

5. Arrange cauliflower risotto on serving plate, place 3 - 4 mushroom slices on top, drizzle with truffle oil, garnish with micro basil.

SOUTHWEST SWEET POTATO HASH

4 servings

intermediate

instructions 1. Add peeled and diced sweet potatoes to water in pot and bring to boil, reduce to simmer and cook for 8 - 10 minutes, Strain and set aside.

2. Meanwhile heat a sauté pan or cast-iron skillet over medium high heat. Add oil, onions and cook for 1 minute, add peppers and cook for an additional 2 - 3 minutes. Add garlic, chili powder and cumin and stir.

3. Add potatoes, black beans and vegetable stock, season with salt and pepper, simmer for 5 - 10 minutes or until stock has evaporated.

4. Transfer to serving dish, top with green onion and cilantro.

Additional Notes: For a crispy hash eliminate the vegetable stock and use a non-stick pan to sauté until caramelized. Serve with poached egg for added protein.

Ingredients 2 each Sweet Potato, peeled, 1” dice #88611 2 tsp Assoluti Soy Pomace Oil Blend #432528 ¼ cup Peak Onion, peeled, diced

#907426

¼ cup Peak Red Pepper

#259160

¼ cup Peak Green Pepper

#260254

1 tsp Roma Chopped Garlic

#490112

2 tsp Roma Chili Powder

#242834

½ tsp Roma Cumin Powder

#264680

¼ cup Swanson Vegetable Broth

#478573

1 cup Black Beans, drained

#863475

2 each Peak Green Onion, sliced

#247091

4 sprigs Peak Cilantro, chopped

#855549

TT Salt and Pepper

instructions

Ingredients ¼ Peak Eggplant (Marinade sub recipe below)

#259149

2 T Assoluti Olive Oil X Virgin

#247551

2 T Kikkoman Tamari #492794 1 T West Creek Pancake syrup

#337562

2 tsp West Creek Liquid Smoke

#243371

1 tsp McCormick Smoked Paprika

#874806

Pinch Roma Granulated garlic

#264669

Pinch Morton kosher salt

#56281

½ tsp + cracked McCormick black pepper

#56550

1 lb Lilly’s Whole Wheat Linguini

#440558

1 cup West Creek White Kidney Beans, pureed

#229871

2 T Assoluti Olive Oil X Virgin

#247551

1 tsp Roma Chopped Garlic

#490112

1 1/2 T Nutritional Yeast

#302644

TT Salt & Cracked Black Pepper

1. Slice the eggplant very thin lengthwise and lay on baking sheet.

2. Place all marinade ingredients in a mixing bowl and mix to combine.

3. Brush onto eggplant slices and place in 250-degree oven for 30 - 35 minutes or until crisp. Remove from oven, allow to cool, dice into ½” pieces.

4. Place white beans in a food processor with a little of the bean liquid and puree until smooth, add s&p to taste and set aside.

5. Meanwhile cook pasta according to package directions.

6. In a sauté pan add olive oil and garlic and sauté briefly, try not to brown, add diced eggplant bacon, pasta, bean puree and a little pasta water.

7. Sauté until heated through, add nutritional yeast and adjust seasoning with salt and cracked black pepper.

8. Serve with additional nutritional yeast on top and some Italian parsley.

Additional Notes: Substitute a vegan pasta if desired

Plant Based Pasta Carbonara

advanced

4 servings

de ss er ts 50

MOROCCAN SPICED PEACH TARTLET instructions 4 servings

intermediate

Ingredients

2 T natures Best Butter

#157189

1 tsp Woodland Ras Al Hanout

#445057

3 T West Creek Clover Honey

#273152

2 ea Fresh Peaches

#76659

4 ea Stonefire Naan Bread Mini

#454765

4 T Chobani Plain Greek Yogurt

#311723

1 T Arcade Pistachio, chopped

#272374

1 T Pomegranate Seed

#485331

1. Wash, cut, and remove pit from peaches.

2. In microwave safe small bowl, melt butter, reserve a small amount on side.

Mix remaining with honey and ras al hanout spice. Microwave and stir to combine.

3. Brush peach halves and naan bread with small amount melted butter.

4. Place peaches on grill and cook until they start to brown, turn as needed to brown both sides but do not cook through, remove and brush with honey mixture. Allow to cool slightly and cut halves into three slices each.

5. Place naan bread on grill and cook to mark both sides and heat through, remove and brush with honey butter mixture.

6. Spread yogurt evenly on all four naan breads, arrange peach slices, sprinkle with pistachio, pomegranate seeds, and remaining honey mixture.

7. Serve warm.

CRAN-BUTTERNUT SQUASH CROUSTADE Ingredients 4 ea Crust Pie Shell 6” #629634 1 ea Natures Best White LG Egg, cracked and mixed #517889 2 lb Butternut Squash Diced #424594 2 T Natures Best Butter #157189 3 T Domino Brown Sugar #32446 ¾ tasp Roma Cinnamon #264679 ½ tsp Ascend Lemon Juice #512564 Pinch Salt ¼ cup Craisins #466505 2 T Magellan Halves and Pieces #357197 Sugar in the Raw Turbinado Sugar #165651

4 servings

intermediate

instructions 1. Place diced squash in a saute pan with a little water, cover and bring to a boil, reduce to a simmer, cover and cook 5 minutes careful not to cook away all the water.

2. When squash is starting to soften, strain out remaining water and return to pan.

3. Add butter, sugar, cinnamon, lemon juice and salt, continue cooking until squash is somewhat soft and a syrup has formed. Stir in craisins and allow to cool.

4. Place thawed pie shell rounds on lined baking sheet.

5. Divide squash mixture evenly onto center of all four pie shell rounds.

6. Brush edges with eggwash.

7. Gently fold edges up over squash at least one inch leaving the center open. Once folded in croustade, gently brush folds with eggwash. Sprinkle with turbinado sugar.

8. Bake in 350 degree oven for 40 - 45 minutes or until pastry is a golden brown.

Additional Notes: Serve with vanilla bean ice cream.

grocery list

the ultimate plant based

54

VEGETABLES Asparagus Standard 1/11 lb #61532 Avocado Hass 1/36 ct #438762 Beets Red Beetology 5/5.5 lb #555487 Bell Pepper Green 1/5 lb #260254 Bell Pepper Red 1/3 lb #259160 Broccoli 1/ 7 ct #261158 Brussels Sprouts Halved 1/5 lb #455211 Cabbage Green 1/3 ct #259162 Cabbage Red 1/2 ct #259164 Carrot Rainbow Baby w/Stem 1/5 lb #269451 Carrots Cello 6/1 lb #259152 Cauliflower Florets 1/3 lb #247072 Celery 1/24 ct #907442 Corn Sweet 1/48 ct #951886 Cucumber English 1/12 ct #61324 Eggplant 1/18 ct #428093 Garlic Whole Peeled 1/5 lb #283987 Kohlrabi Linguini 3/2 lb #580880 Leek 1/4 ct #259125 Mushroom Local Grown Chef Mix 1/3 lb #617610 Mushroom Local King Oyster 1/3 lb #617615 Mushroom Local Pom Pom 1/3 lb #339373 Mushroom Portobello Med 1/5 lb #272388 Mushrooms Button 1/10 lb #272375 Onion Green 1/2 lb #247091 Onion Red Jumbo 1/25 lb #907425 Onions Jumbo Yellow 1/50 lb #907426 Potato Chef 1/50 lb #277932 Radishes 6/6 oz #866537 Shallot Peeled 1/5 lb #994214 Snap Peas 4/2 lb #871686 Snow Peas 1/10 lb #24194 Squash Butternut Peeled 2/10 lb #389686 Squash Green 1/2o lb #961503 Squash Yellow 1/20 lb #951692 Sweet Potatoes 90 ct 1/40 lb #568670 Tomato 5x6 1/2 lb #878065 Tomato Grape 12/1 pt #419221 Yams 1/40 lb #352084 LEAFY GREENS Arugula Baby 1/3 lb #514884 Bok Choy Baby 1/5 lb #883228 Cabbage Green 1/3 ct #259162 Cabbage Red 1/2 ct #259164 Cabbage Shred Sep Color 1/5 lb #871015 Collard Greens 1 bu #23214 Kale Baby 1/1.5 lb #358726 Kale Shredded 4/1.5 lb #417232 Little Leaf Farm Crispy Green Leaf 1/3 lb #529378 Little Leaf Spring Mix 1/3 lb #529376

grocery list

the ultimate plant based

Manns Roma Crunch Lettuce 1/48 ct #517979 Nasoya Spicy Kimchi 6/14 oz #613410 Peak Baby Spinach 2/2 lb #260811 Peak Spinach 4/2.5 lb #907130 Watercress 1/12 ct #942188 FRESH ORIGINS MICRO GREENS Bulls Blood 1/8 oz #523381 Micro Basil 1/8 oz #523383 Micro Cilantro 1/8 oz #523391 Pea Tendrils 1/8 oz #523395

FRUITS Blackberries 12/6 oz #951938 Cherries 1/20 lb #23202 Grapefruit 1/36 ct #61720 Jackfruit Naked 5/30 oz #599224 Kiwis 1/36 ct #61713 Mangoes 8-12 ct #232276 Peaches 1/25 lb #76659 Peak Apples Granny Smith 1/10 ct #259155 Peak Apples Red Delicious 1/10 ct #259154 Peak Bananas 1/10 lb #866533 Peak Grape Green 1/6 lb #259122 Peak Grape Red 1/6 lb #259123 Peak Green Pears 1/12 ct #259158 Peak Lemons 1/12 ct #259163 Peak Limes 1/18 ct #259124 Peak Oranges 1/11 ct #259151 Peak Strawberries 4/1 lb #259121 Peak Strawberry 4/1 lb #259121 Peak Watermelon 1/1 ct #606031 Plums 1/28 lb #951906 Raspberries 12/.5 pt #72031 NUTS Cashews 1/25 lb #256980 Hazelnuts 1/25 lb #257785 Macadamia Nuts 1/25 lb #340193 Magellan Pecan Pcs 1/5 lb #357221 Magellan Sliced Almond 3/2 lb #357165 Magellan Slivered Almonds 3/2 lb #357164 Magellan Walnut Pcs 1/5 lb #357235 Pecans Candied 1/5 lb #289774 Pine Nuts 1/5 lb #495350 Pistachios 1/6 lb #272374 OILS Assolutti Soy Pomace Blnd 1/1 gl #432528 Coconut Oil 1/54 oz #326928 Piancone Olive Oil 1/1 gl #238620 Truffle Oil 1/8.5 oz #247049

Walnut Oil 2/5 ltr #903829 West Creek Peanut Oil 1/35 lb #897370

HERBS Peak Basil 1/8 oz #855570 Peak Chives 1/8 oz #855552 Peak Cilantro 1/8 oz #855549 Peak Dill 1/8 oz #855546 Peak Mint 1/8 oz #855539 Peak Oregano 1/8 oz #855533 Peak Parsley 1/8 oz #855536 Peak Rosemary 1/8 oz #855530 Peak Thyme 1/8 oz #855511

SPICES Ras al Hanout 1/16 oz #445057 Roma Black Pepper 1/16 oz #264666 Roma Chili Powder 1/5 lb #264675 Roma Cinnamon 1/18 oz #628207 Roma Crushed Red Pepper 1/12 oz #264714 Roma Cumin 1/16 oz #264680 Roma Paprika 1/16 oz #264701 Smoked Paprika 1/17 oz #874331

WHOLE GRAINS-SEEDS Barley 24/1 lb #968960 Black Sesame Seed 1/18 oz #981722 Buckwheat 1/10 b #593502 Chia Seed 1/10 lb #352945 Del Destino CKD Red Quinoa 2/1.2 KG #478550 Flax Seed 1/15 lb #254491 Magellan Farro 1/10 lb #547267 Magellan White Quinoa 2/5 lb #553558 Pomegranate Seeds 12/4 oz #485331 Poppy Seeds 1/20 oz #74517 Rolled Oats 12/42oz #43293 Roma White Sesame Seed 1/16 oz #264721 Simplot Ancient Grains Kale 6/2.5 lb #506445

DAIRY SUBSTITUTES Almond Milk Unswtnd 6/64 oz #292196 Coconut Milk Unswtnd 6/64 oz #332610 Seitan 2/5 lb #634898 Soy Milk Unswtnd 6/64 oz #415015 Tempeh Soy Org 12/8 oz #898101 Tofu X Firm Org 6/14 oz 5 #78581

LEGUMES Asian Pride Edamame 12/2.5 lb #558079 Black Eyed Peas 6/#10 #943726 Fava Beans 1/25 lb #982307

grocery list

the ultimate plant based

LENTILS 24/1 lb #959011 Navy Beans 24/1 lb #951883 Silver Source Lima Beans 1/20 lb #993314 Snow Peas 1/10 lb #24194 Soy Beans 6/9 oz #867582 Split Peas Green 24/1 lb #520561 Sugar Snap Peas 4/2 lb #871686 West Creek Black Beans 6/#10 #863475 West Creek Garbanzo Bean 6/#10 #863474 West Creek Kidney Beans 6/#10 #863477 West Creek Pinto Beans 6/#10 #862156 White Bean Cannellini 24/15.5 oz #35563

NUTS & SEEDS BUTTERS Almond Butter 1/9 lb #326907 Sun Butter 6/16 oz #288373 Tahini Paste 1/2 lb #930041 West Creek Peanut Butter 1/5 lb #319578

SAUCES Harissa Spread 6/28 oz #566479 Roma Alfredo Sauce 2/32 oz #78664 Roma GF Basil Pesto No Nuts 2/32 oz #318036 Roma GF Chipotle Pepper Pesto 2/32 oz #78672 Roma GF Sun Dried Tomato Pesto 2/32 oz #78673 West Creek Jala Mango Sauce 2/1 gl #484760 West Creek Moonshine BBQ Sauce 2/1 gl #484738