SALADS
Verrine with quinoa. Servings:150
Ingredients:
- 10 bags Golden quinoa #51703
- 3 bags Peas
- 2 bags Comte ravioles (Bring 2 quarts of salted water to boil. Plunge frozen ravioles into simmering water for 1 minute
maximum while gently stirring to separate.)
- 2 Lbs. Diced Goat
- 4 Lbs. Cherry Tomatoes
- Microgreens
- Seasoning with Olive oil and Melfor Lemon Basil vinegar
Farro & Red Rice. Servings:150
Ingredients:
- 6 Lbs. Farro & Red Rice #51702
- 1 bag Chorizo - (see breakfast item table list)
- 8 Lbs. Quick ratatouille (peppers, zucchini, eggplant) (cook it before mixing with salad).
- Peppers
- Zucchini
- Eggplant
- Basil
- Garlic
- Olive Oil
- 4 bags Arugula.
- Pine nuts
Brown/Red & Wild Rice. Servings:150
Ingredients:
- 8 Lbs. Brown/Red & Wild Rice Mix #51700
- 1 bag Orange Zest
- 6 ea. Oranges or Pink Grapefruit
- 1 bag Morello Cherry (décor)
- 1 ea. Confit (warm up the confit before mixing with salad)
- Melfor
- Whole Grain Mustard
- Oil
- Parsley
- 2 Lbs. Pistachio
