Eat the Seasons, It’s All for a Good Reason
California grows about 80% of all fruits and vegetables in the U.S., so California seasons are in many ways national seasons if you’re not buying locally elsewhere. That is, you may not be able to get something locally, but even buying nationally keeps you in touch with the hemisphere’s seasons, which is something.
Produce that is in season quite simply taste better. It is fresher and has the fullness of its flavor. The natural conditions of the earth allow produce to grow and ripen to their utmost potential. There are noticeable differences between a vegetable that has been manipulated with chemicals or unnatural elements and one cultivated by the Earth’s ebb and flow of sun, rain, and wind. If you’ve ever had the privilege of going apple picking or eating berries right off the vine, you know just how much more vibrant the flavor can be than fruits and berries from the grocery store.
When creating a sustainable menu, you want to give your customers the best culinary experience. To achieve that, you need it make sure that you update your menu quarterly (seasonally). Using the freshest fruits and vegetables available. For example, adding a grilled piece of fish with a Watermelon and Peach Salsa to your menu in the summertime. Perhaps a piece of Sautéed Muscovy Duck Breast, with a Plum Chutney and a Cherry demi-glaze indulgence. Create endless sustainably delicious dishes, accompanied with seasonal fresh vegetables from your local farmer’s market (your produce vendor can obtain for you).
Find out how SCS provides unique guidance to the foodservice and restaurant industry. Delivering transparency through sourcing and preparation, we firmly believe the most powerful strategies revolve around cultural diversity and discovery attributes. Our team offers the benefits of fresh, and globally inspired innovative approach to plant-based and farm to fork menus. Sustainable Culinary Solutions supports and promotes amazing flavors of the seasons for the most crave-able cuisines. We strategically consider the water and energy-efficient equipment that is used for optimal preparation. Taking pride to help restore a natural system, and encourage the adaptation for better agricultural practices. By identifying with local farmers markets that grow key ingredients, we deliver true value and brand identity.
Summer Fruits & Vegetables
- 12 to 16 Pickling Cucumbers
- 1 White Onion
- 1 tbsp Sea Salt
- 1 cup Sugar
- 1/4 tsp Ground Turmeric
- 1/4 tsp Yellow or Brown Mustard Seeds
- 1/2 tsp Celery Seeds
- 1 Sliced Fresh Ginger
- Cut the pickles crosswise into 1/8 inch thick slices. Slice the onion lengthwise into 1/8 inch thick slices. Place the pickles slices in a colander over a large bowl and sprinkle with the salt. Allow to sit for 2 hours. Rinse with cold water, drain, and gently squeeze dry. Transfer the slices to a large bowl.
- To prepare the pickling brine, combine the vinegar and sugar in a saucepan, stirring to dissolve the sugar. Add the turmeric, mustard seeds, celery seeds, and ginger and bring to a boil. Lower the heat to a simmer and cook for 8 to 10 minutes. Remove the ginger and pour the brine over the pickles and onions. Place a plate on top of them to keep them submerged. Allow the pickles to sit in the brine for 24 hours before using. Keep refrigerated.
Marinated Flank Steak
- 1/2 cup Vegetable Oil
- 1/3 cup Soy Sauce
- 1/4 cup Red Wine Vinegar
- 2 tbsp Fresh Lemon Juice
- 1-1/2 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 2 cloves Garlic
- 1/2 tsp Ground Black Pepper
- 1-1/2 lbs Flank Steak
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a 200 pan.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade.
- 4 lbs Roma Tomatoes
- 3 fl oz Olive Oil extra virgin
- 1/2 oz Minced Garlic
- 1/2 oz Minced Shallot
- 2 tsp Basil chiffonade
- 2 tsp Oregano chopped
- 1 tsp Thyme chopped
- Salt to taste
- Ground Black Pepper to taste
- Remove the cores form the tomatoes and cut into the desired shape (halves, quarters, wedges or slices). Arrange in a single layer, skin side down, on a rack over a sheet pan.
- Combine the oil, garlic, shallots, basil, oregano and thyme. Season with salt and pepper. Drizzle or brush this mixture over the tomatoes and turn carefully to coat them. Make sure that the skin side is down before roasting.
- Roast in a 275°F / 135°C oven until the tomatoes are dried and lightly browned, 1 to 1-1/2 hours.
- The tomatoes are ready to serve now, or to use as an ingredient in another dish. Or, they may be cooled on the racks and stored, covered, under refrigeration.
Roasted Marinated Vegetables with Hummus Spread
- 2 oz Eggplant
- 2 oz Zucchini
- 2 oz Red Bell Pepper
- 1 oz Red Onion
- 2 oz Hummus see recipe below
- 1 oz Lettuce Leaves washed
- 1 oz Balsamic Vinaigrette
- 1 pinch Salt
- 1/2 tsp Black Pepper
- 1 Multi-Grain Sandwich Roll
- Slice or cut vegetables into 1/2-inch thick pieces.
- Season with Salt, Pepper and Balsamic dressing.
- Roast in hot oven for about 20 minutes until tender and edges brown.
- Remove from heat and chill.
Makes 46 2oz. Servings
- 5 lbs. cooked chickpeas, drained & rinsed
- 4 fl oz. lemon juice
- 4 fl oz. olive oil blend
- 4 oz. tahini
- 2 tsp salt
- 1/4 tsp cayenne pepper (optional), to taste
- water as needed
Roasted Carrots with Toasted Pumpkin Seeds
- 2 oz Bacon fat, lard, or vegetable oil
- 2-1/2 lbs Carrots oblique-cut
- Salt to taste
- Ground Black Pepper to taste
- Preheat a medium roasting to in a 350°F / 177°C oven. Melt the fat in the pan.
- Add the carrots, toss with the melted fat, and season with salt and pepper. Roast the carrots until tender and golden brown, stirring occasionally. Top with 2 ounces toasted pumpkin seeds.
- Serve immediately.
Marinated Roasted Peppers with Pine Nuts and Raisins
- 4-1/4 lbs Roasted red and yellow peppers
- 4 fl oz Olive oil
- 4 oz Golden raisins
- 4 oz Toasted pine nuts
- 1/2 oz Chopped parsley
- 2-1/2 tsp Minced garlic
- Salt to taste
- Ground black pepper to taste
- Cut the roasted peppers into 1/4-inch / 6 millimeter slices and drain in a sieve or colander for 2 hours.
- Combine the peppers with the oil, raisins, pine nuts, parsley and garlic, and season with salt and pepper.
- Serve immediately or refrigerate for a later service.
ARUGULA AND RADICCHIO WITH GRILLED MOZZARELLA AND BREAD SKEWERS
- 1 lb. Fresh mozzarella Diced Large
- 1 loaf Good-quality day-old baguette Cut into 1-inch Squares
- 2 heads Radicchio Outer Leaves Discarded; Inner Leaves Cored & Sliced Very Thin
- 3 Medium Tomatoes Cored & Quartered
- Salt & Freshly Cracked Pepper To Taste
- 1/2 cup Kalamata or other briny black olives
- Prepare a medium fire in your grill.
- Combine the pine nuts, garlic, basil, and mustard in a blender or food processor and puree. With the motor still running, add the oil in a steady stream. Turn off the motor, add the vinegar and lemon juice and pulse to blend. Season with salt and pepper. Set aside.
- Thread the mozzarella and bread cubes alternately onto skewers and sprinkle them with salt and pepper. Grill over a medium fire until the bread is nicely browned and the cheese begins to melt, 2 - 3 minutes per side.
- In a large bowl, combine the arugula, Radicchio, tomatoes, and olive, if you want them. Stir the dressing well, add just enough to moisten the ingredients (you may have some left over), and toss to coat. Slide the mozzarella and bread cubes off the skewers onto the top of the salad and serve.
Ali's Red Velvet Cake
- 2-1/2 cups Flour Cake or All-Purpose
- 2 tsp Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 1-1/2 cups Granulated Sugar
- 1 stick Unsalted Butter
- 2 Large Eggs
- 1 cup Buttermilk
- 2 oz Red Food Coloring
- 1 tsp Distilled White Vinegar
- 1 tsp Vanilla Extract
- Sift together the flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream the butter and the sugar together. Beat in the eggs, 1 at a time. Alternately add the flour mixture and the buttermilk. Beat in the food coloring and the vinegar, then add the vanilla. Spread the batter evenly in the pans.
- 14 oz. cream cheese, softened
- 4 oz. soft butter
- 8 oz. powder sugar
- Vanilla, and Pecans optional
Lemon & Olive Oil Sorbet
- Ice Cream Freezer
- 1-3/4 cup Water
- 1-1/2 cup Sugar
- 1-3/4 cup Lemon Juice
- 1-1/4 cup McEvoy Extra Virgin Olive Oil
- 1 large Egg White
- 1 tsp Lemon Zest
- Heat the water and the sugar together until they boil and then remove from the heat and allow the resulting syrup to cool.
- Add all of the remaining ingredients to the syrup from step one and whisk together to combine. Place the mixture into an ice cream freezer and churn according to the manufacturer's instructions.
- 2 tablespoons unsalted butter
- 4 ounces light brown sugar
- ½ orange
- ½ lemon
- 3 tablespoons Bacardi rum
- ¼ teaspoon ground cinnamon
- 4 scoops Vanilla ice cream
- Arrange all the ingredients on a tray, with ice cream scooped into two dishes resting on ice so it does not melt.
- Melt the butter in a sauté pan. Add the brown sugar and stir until the sugar is melted. Squeeze the juice of half of orange and half of lemon. Cook, shaking the pan, stirring the caramel, and the dust the cinnamon into the caramel. Peel the banana prior to cooking and slice into ½ inch slices.
- Add the banana into the caramel and pull the sauté pan away from the stoves flame and add the rum, do not stir in. Let the rum heat for approximately 30 seconds, then ignite with a match or tilt the pan (away from face) allowing the flames to set on fire.
- Place the ice cream in a serving dish, top with the bananas, and pour the caramel sauce from the skillet on top. Serve immediately.
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