Recent Posts

  • GRATED BEET & CARROT SALAD

    Food Service Version Yield: 68 2 oz. servings: 1 oz. serving of red/orange vegetable and 1 oz. serving of other (beets) vegetableSalad Ingredients:2 1⁄2 lbs beets2 1⁄2 lbs carrots Directions:Honey-Ginger Dressing Ingredients: 1 Tbsp. grated…

  • ROASTED ROOT VEGETABLE FRIES

    Food Service Version Yield50 1/2 cup servings, or 100 taste test servings Ingredients15 lbs. of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes1/2 cup olive or canola…

  • GINGERED CABBAGE SALAD

    Food Service Version Yield120 1/4 cup servings Ingredients6 lbs cabbage4 apples¼ cup lemon juice½ cup olive oil½ cup apple cider vinegar1 Tbsp fresh ginger, peeled and minced1 Tbsp honey1 Tbsp…

  • VEGETARIAN STUFFED CABBAGE LEAVES

    Food Service Version Yield~50 rolls Ingredients7 heads of cabbage7 peppers, diced3 1/2 cups uncooked brown rice14 cloves garlic, minced7 small onions, diced1 #10 can of beans of your choice, rinsed…

  • BUBBLE & SQUEAK

    Food Service Version Yield100 1/4 cup servings Ingredients4 lbs cabbage, sliced, or leftover boiled cabbage, sliced5 1/2 lbs cold, crushed boiled potatoes or cold leftover mashed potatoes16 slices bacon, chopped3-4…