Recipes for foodservice

entrée appetizers condiments
Meet the Chefs

entrées

Vegan Cauliflower Mac & Cheese By Jerome Grant
Chicken Stroganoff By Jerome Grant
Lentil and Sweet Potato Curry By Livio Velardo
Moroccan Tomato Soup By Alicia Jenish-McCaron
Ramen By Jerome Grant
Tortilla Soup By Alicia Jenish-McCaron
Farro Risotto with Mushrooms
Cajun Red Beans and Rice By Jerome Grant
Pulled Jackfruit BBQ By Jerome Grant
General Tso's Cauliflower and Quinoa Bowl By Jerome Grant
Filipino Vegetable Pancit Jerome Grant
Zero Waste Tofu Korma By Jerome Grant
Latin Sancocho By Jerome Grant
Arroz con Chorizo By Jerome Grant
Roasted Squash & Pumpkin Seed Mole By Jerome Grant
Mushroom Bolognese By Jerome Grant
Cashew Alfredo with Local Mushrooms & Green Peas By Jerome Grant
Quinoa and Vegetable Soup By Livio Velardo
Barley and Vegetable Risotto By Livio Velardo
Vegetable and Pinto Bean Posole By Livio Velardo
Farro Risotto, Eggplant + Broccolini By Jerome Grant

appetizers

Upcycled Bloody Marys By Alicia Jenish-McCaron
Scallion Pancakes, Coconut Aminos + Ginger Sauce By Jerome Grant
Benne Seed and Zucchini Muffins By Jerome Grant
Black Eyed Pea Fritters By Jerome Grant

condiments

Tamari Vinaigrette
Double Green Goddess Dressing
Mushroom Gravy By Jerome Grant
Fermented Carrot Hot Sauce By Jerome Grant
Matriark Black Garlic Mayo
Carrot Ginger Dressing
Pumpkin Seed Ranch Dressing By Jerome Grant
Beetroot Tahini By Jerome Grant
Honey Mustard Dressing
Roasted Tomatillo and Avocado Salsa Verde By Livio Velardo
Meet the Chefs