Food Service Professional recipes
Gather all ingredients and equipment. Preheat oven to 400F.
Place chicken thighs in a large bowl. Add the olive oil and spices. Coat the chicken pieces with the oil and spices evenly.
Arrange the seasoned thighs in a single layer on a lined baking sheet.
Bake for 30 minutes to an internal temperature of 165F.
Gather all ingredients and equipment.
Char the tomatillos and red onion over an open flame or under the broiler.
Place tomatillos, onion, jalapenos, lime juice, salt, pepper, and cumin, in batches if necessary, in a blender or processor and blend until smooth.
If the salsa is too thick, add vegetable stock, 1 Tablespoon at a time, as needed.
Pour in a bowl and fold in cilantro. Serve.
Gather all ingredients and equipment.
Combine all ingredients in a food processor or blender and blend until smooth.
Gather all ingredients and equipment.
Place the apricots in a bowl and cover with boiling water. Let soak for at least 1 hour, longer is better. Apricots can be soaked overnight.
Drain apricots, reserving the liquid.
Place garlic, walnuts and salt in a food processor or blender and pulse to a fine crumble.
Add drained apricots, cilantro, parsley and herbs. Blend.
With the machine running drizzle in the lemon juice and olive oil.
Slowly add 1/2 cup of the apricot soaking liquid until a smooth, thick but not paste consistency is reached. Add more soaking liquid 1 Tablespoon åt a time if needed.
Gather all ingredients and equipment.
Place the garlic in a food processor and process for a few pulses.
Add the cilantro, jalapeño, salt, cardamom, cumin, and red pepper flakes. Process until the mixture is well combined and very finely chopped.
With the machine running, slowly drizzle in the oil.
Add water 1 tbsp at a time until a smooth consistentcy is achieved.
Gather all ingredients and equipment.
Place the cashews in a bowl and cover with 4 cups boiling water. Soak at least 1 hour. Drain.
Place the cashews, garlic, serrano, tomatoes, ginger, garam masala, and salt into a blender or food processor. Blend.
With the machine running, slowly add the water until a thick sauce consistency is reached.
Gather all ingredients and equipment.
Place all ingredients, except for water, in blender or food processor. Puree until smooth.
Add water as needed and blend until silky smooth.
Gather all ingredients and equipment.
Over medium heat, toast the cumin and coriander seeds until very fragrant. Let cool. Using a spice grinder, mortar and pestle, or small blender, grind the seeds into a powder. (If you do not have a spice grinder you can use pre-ground spices.)
In a food processor, blend together the tomato paste, olive oil, tomato puree, and lemon juice. Viscosity should be like a spreadable paste that does not run. Add more tomato paste as necessary.
Add the remaining ingredients. Blend well for 3-4 minutes.
Gather all ingredients and equipment.
Heat a small saute pan over medium heat. Lightly toast cumin and coriander seeds, stirring frequently for 1-2 minutes or until fragrant.
Place all ingredients in blender or food processor. Pulse until desired consistency.
Gather all ingredients and equipment.
To a food processor or small blender, add the basil, spinach, nuts/seeds, garlic, lemon juice, nutritional yeast and salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on), scraping down sides as needed.
Add 1 Tbsp water at a time until the desired consistency is reached – a thick but pourable sauce.
Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, seeds for nuttiness, garlic for bite / zing, or lemon juice for acidity.
Pesto can be frozen. Pour into ice cube trays for easy portioned servings.
