Salad Ingredients

• 1 beet
  
• 1 can chickpeas
  
• 2 Tbsp olive oil
  
• 1 Tsp paprika
  
• 1 Tsp garlic powder
  
• 1 head kale
  
• ½ lb brussel sprouts

Dressing:

• 2 cloves garlic
  
• ​1 Tbsp honey
  
• juice of 1 lemon
  
• 1 Tbsp Dijon mustard
  
• pinch sea salt
  
• pinch red pepper flakes
  
• 2 Tbsp white wine or rice vinegar
  
• 2 Tbsp olive oil d

• ​¼ cup pumpkin or sunflower seeds
  
• 1 pomegranate
  
• 1 (4oz) container goat cheese​

• Preheat your oven to 325°F. Grease an 8-inch square baking pan, line with criss-crossed pieces of parchment paper that overhang the sides, and grease the parchment paper. Set the pan aside.

Make the crust.

• In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugar, salt and lemon zest and whisk to combine, breaking up any clumps of lemon zest.
• Add the butter and mix with a fork until well-combined. Press the mixture into the bottom of the prepared baking dish in an even layer.
• Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm.
• Remove from the oven and allow to cool briefly.

Make the custard layer.

• In a medium-sized bowl, place the eggs, granulated sugar, baking powder, lemon juice and remaining 2/3 cup (93 g) flour, whisking vigorously to combine after each addition. Pour the custard mixture into the baked crust.

Bake the bars.

• Return the pan to the center of the oven. Bake until just set (about 25 minutes).
• The custard is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth.
• Remove the pan from the oven and allow to cool in the pan for about 20 minutes.

Chill the bars.

• Place in the refrigerator to chill until firm, about 2 hours and up to overnight.
• Remove the bars from the pan by running a butter knife or thin spatula around the perimeter of the baking dish, and then lifting the bars out of the pan by the overhung pieces of parchment paper.
• Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a large knife. Serve chilled.

Food Preparation Part I
Food Preparation - Step 1- for cooking step 1

• Onion (1) - Thinly Sliced 

Food Preparation - Step 2  - for cooking step 4

• butternut squash (2 cups) diced,
  
• spread butternut squash out on parchment lined baking sheet,
• drizzle olive oil 1 table spoon,
• sprinkle with salt,
  
• lay 5 thyme sprigs on top.  

Food Preparation - Step 3 - for cooking step 5

• maitake mushrooms - pull apart and place into medium bowl 
• coat with olive oil (2 table spoons)
• gently toss with salt
• spread on parchment lined baking sheet
• top with thyme sprigs (5)
• top with rosemary sprigs (5)

Food Preparation - Step 4 - for cooking step 9

• chops leaves from thyme sprigs (2)
• chops leaves from rosemary sprigs (2)

Food Preparation - Step 5 - for cooking step 8

• finely dice shallots * 4

Part I Cooking Instructions

1. Stovetop - skillet medium heat  
   - heat 1 TBL spoon olive oil
   - stir & sauté onion 12-20 Minutes ... until caramelized
   - set aside for cooking step 9
2. Preheat Oven - 350 F (15 Minutes)
3. Oven - 350 F (5-8 Minutes)
   - toast hazelnuts (1/3 cup roughly chopped) - for cooking step 9
4. Oven - 350 F (15 Minutes) - for cooking step 9
   - bake squash (from food prep step 4) until tender and starting to caramelize
5. Oven - 350 F (15 Minutes) - for cooking step 9
   - bake maitake mushrooms
   - When the vegetables are cool to the touch, gently remove the herb sprigs and discard
6. Stovetop - skillet medium heat  - for cooking step 9
   - heat 1 TBL spoon olive oil
   - stir in garlic (1 tbl spoon) minced
   - add baby spinach (3 cups)
   - season with salt
   - sauté 3-4 minutes
   - set aside then gently squeeze out liquid
7. Stovetop - skillet medium heat  - Food Preparation Part II - Step 5 bullet point 2
   - heat 1 TBL spoon olive oil
   - add Portobello mushroom caps
   - sauté 7-8 minutes
   - set aside then gently squeeze out liquid
8. Stovetop - skillet medium heat  - for cooking gravy
   - heat olive oil  (1 TBL spoon)
   - add finely dice shallots 
   - sauté 8-10 minutes
   - stir in flour (2 TBL spoon) until golden brown (4 minutes)
   - add vegetable stock (1 cup)
   - add red wine  (1 cup)
   - whisk continuously until no lumps
   - increase heat to medium-high heat 
   - stir until gravy thickens (2-3 minutes)
   - add tamari (2 TBL Spoons), sugar (1 teaspoon), salt, pepper
9. Mix in all the vegetables - for Food Preparation Part II - Step 5 bullet point 3
   Mix in medium bowl with
   - caramelized onions,
   - butternut squash, 
   - spinach,
   - hazelnuts, 
   - maitakes,
   - chopped herbs 
   - salt (tsp) pepper (tsp)

Food Preparation Part II 
Food Preparation - Step 5

• Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, 
  leaving a 2-inch border on one short side.
• On the short side opposite the clean border, arrange the Portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
• Gently roll up the puff pastry tightly,
  starting at the side with the Portobellos and pushing in any filling that falls out. Place 
  seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of 
  the pastry with a sharp knife; brush with the vegan egg wash.

Part II Cooking Instructions

• Preheat Oven - 400 F
• Oven - 400 F (15-20 Minutes)
  - Put in wellington
  - Bake until golden brown

Brand
dark-blue/grey 1e2330    C:82
    M:74
    Y:54
    K:64

Yellow f8c91c    c:3
    M:19
    Y:97
    K:0

WEEBLY Light Grey #F4F7F8

​

Quick internal Company Resource for providing prospective and new clients with marketing materials.  Namely for:

• C2C Opportunities: resumes, cover letters Templates
• Digital Storefront Customers: private customer portal and product information.

For Client Onboarding & Operations

​Food Preparation

• Finley Chop one (1) Yellow Onion
• Peal three (3) plum tomatoes

Cooking Instructions

• stovetop - Dutch Oven Step 1 (10 Minute) - high-heat
  - sauté onions - 10 Minutes
• stovetop - Dutch Oven Step 2 (bring to simmer) - medium heat
  - add tomatoes, Garlic, Ginger, Turmeric 
  - stirring often, until tomatoes break down - 5-7 Minutes
  - stir occasionally bring to simmer 
• stovetop - Dutch Oven Step 3 (20-30 Minutes) - reduce heat
  - Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper

Cauliflower Garnish 

• toasted nuts
• fresh parsley
• hummus

I can help you with that. 😊
Here are the recipes for foul mudammas and roasted cauliflower, along with the ingredients, oven temperatures, and preparation instructions.
Foul Mudammas Recipe
Ingredients:

• 2 cans of plain fava beans (13 to 15 ounces each can)
• ½ cup of water
• Kosher salt, to taste
• 1 teaspoon of ground cumin
• 2 hot peppers, chopped (jalapeños will work here)
• 2 garlic cloves, chopped
• 1 large lemon, juiced
• Extra virgin olive oil, to drizzle
• 1 cup of parsley, chopped
• 1 tomato, diced
• Warm pita bread, sliced tomatoes, cucumbers, green onions, and olives, to serve

FAVA Preparation Instructions:

• In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.

1. In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
2. Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
3. Serve with pita bread, sliced veggies and olives.

***************


Cauliflower : https://www.themediterraneandish.com/best-roasted-cauliflower-recipe/
Roasted Cauliflower

• Preheat the oven to 450°F.

• 1 head cauliflower cored and divided into small florets
• Private Reserve Greek extra virgin olive oil
• 2 teaspoon ground cumin
• 1 teaspoon harissa spice
• Salt and pepper
• 1 to 2 tablespoon lemon juice or juice of ½ to 1 lemon to your liking
• Handful fresh parsley for garnish optional
• ¼ cup/30 g toasted pine nuts or toasted slivered almonds, optional

​ADOBO CHICKEN SOUP RECIPE
Ingredients:

• Adobo
• leek * 2
• carrots * 4
• Celery * 6
• chicken thighs * 6
  chop chicken before cooking
  
• avocado oil
• chicken broth
• bone broth
• Orzo 1 Cup