Recipes for foodservice

entrée appetizers condiments
Meet the Chefs

entrées

Farro Risotto with Mushrooms
Chicken Stroganoff
Ramen Broth
Cajun Red Beans and Rice By Jerome Grant
Pulled Jackfruit BBQ By Jerome Grant
Cauliflower “Mac+Cheese” 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
Lentil and Sweet Potato Curry with Coconut Milk 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

Scallion Pancakes, Coconut Aminos + Ginger Sauce By Jerome Grant
Benne Seed and Zucchini Muffins By Jerome Grant
Black Eyed Pea Fritters By Jerome Grant
Upcycled Bloody Marys Matriark Foods

condiments

Tamari Vinaigrette
Double Green Goddess Dressing
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
Creamy Miso + Tofu Dressing By Jerome Grant
Sweet Potato Picadillo By Jerome Grant
Matriark Black Garlic Mayo
Fermented Carrot Hot Sauce By Jerome Grant
Mushroom Gravy By Jerome Grant
Meet the Chefs