SQUASH POMODORO

FAQ’s

1) Can I substitute salmon in place of the chicken?

2) Can I get a hard-boiled egg

PICK UP

1          ea        spaghetti squash portion (250 gm)
3          oz        marinara sauce
8          gm       basil oil
1          gm       basil leaf, large

In a saute pan add squash pomodoro portion and marinara sauce cook over med high heat until combined and warmed through. Taste, adjust seasoning if needed. To plate put squash in the middle of the bowl and create a small well in the middle, put basil oil in the well and garnish with large basil leaf

PLATE – large white bowl

EGGPLANT MEATBALLS

2500    gm       eggplant, peeled large dice
250      gm       vegan parmesan
250      gm       panko
33        gm       cilantro, fine chop
25        gm       parsley, fine chop
27        gm       olive oil
10        gm       salt

METHOD

Mix eggplant with olive oil and roast on a parchment lined sheet tray at 350F for 30 minutes and reserve. Once cooled add eggplant and remaining ingredients in a robot coupe and blend until combined. Taste, adjust seasoning if needed. Portion 1 oz balls and use standard breading procedure. Store breaded meatballs in the freezer

MARINARA SAUCE

200      gm       grapeseed oil
2500    gm       onions, medium dice
200      gm       garlic, minced
4          ea        tomato, san marzano whole peeled #10 can
100      gm       basil
100      gm       salt
15        gm       black pepper

METHOD

In a pot caramelize onions in grapeseed oil until golden brown, add garlic and cook until fragrant. Blend tomatoes, add to pot with salt and black pepper. Bring to a boil then reduce to a simmer and cook for 30 minutes. Remove from heat, add basil and blend with immersion blender. Taste, adjust seasoning if needed.