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PIRI PIRI CHICKEN SKEWERS WITH COUS COUS, GOLDEN RAISINS, MINT, BLISTERED CHICKPEAS AND SPICED OIL

3 Piri Piri chicken skewers 7104535

3 ounces dried cous cous

2 1 tablespoon minced carrot

2 tablespoons shredded radicchio

2 tablespoons golden raisins

4 tablespoons Arrezzio extra virgin olive oil

1 orange cut in half for juice

12-14 cooked chickpeas

4-6 mint leaves

1 teaspoon McCormick Piri Piri spice

1 teaspoon ground cumin

Oil for frying chickpeas (Fryolator)

Kosher salt and freshly ground black pepper

1. Bring ½ cup for water to a boil with seasoned

with salt. Place the cous cous in a bowl with

the raisins and diced carrots. Pour the water

over the cous cous, add one tablespoon olive

oil, and cover, let stand for 5 minutes. Add

radicchio and juice of half the orange. Season,

set aside.

2. Heat oil in pan or drop cooked chickpeas into

fryer at 350*F until crispy and blistered.

Season with salt and ½ teaspoon cumin and

set aside in a warm place.

3. Mix 1 tablespoon of the olive oil with the

remaining juice from the orange, add the Piri

Piro spice and ½ teaspoon ground cumin, with

salt to taste, set aside.

4. Baste the remaining oil onto the chicken

skewers and grill or bake in the oven until

warm.

5. Fold the mint leaves into the cous cous and

spoon onto a plate.

6. Baste the chicken skewers with the Piri Piri oil

and place on top of the cous cous. Salad.

7. If more of a entrée size portion is desired, add

grilled tomato, broccoli or eggplant.

To Go Travel Notes: Travel and holding time

for this recipe are excellent. Chicken comes

cooked, cous cous salad eats great at room

temperature.

Container: 9 X3 compostable Stalk Market

5166325

These chicken skewers come in three varieties, breast, thigh and breast

skewer with Piri piri spice. Ready to serve, just apply heat and a room

temperature salad for to go options. This recipes is built on a cous cous

salad with golden raisins, shredded radicchio and blistered or fried

chickpeas for texture. Emphasizing the Piri Piri flavor, the dish is finished

with orange oil, using McCormick Piri PirI blend and cumin to finish.

Portland Kitchen 052 20 minutes 5 minutes 1

Sysco Chef/OpCo: Prep Time: Servings:Cook Time:Schreiber.cory@pdx.Sysco.com 5 minutes 2

• Ingredients ( Makes 4 small cakes)

• For the chick pea cakes:

• 1 cup Roland falafel dry mix # 4552798

• 1.5 cups water

• ½ ounce olive oil #5847029

• 2 ounces Path of Life vegetable confetti #7072198

• ½ once curry powder #5228747

• ¼ ounce garlic powder #9806449

• Zest of half a lemon #2252013

• Salt and ground cayenne pepper

• 1 ounce olive oil #5847029 ( for cooking the cakes)

• For the sauce

• 2 ounces eggless mayonnaise #1901497

• 1 ounce curly parsley leaves #1362963

• 1 small clove garlic #1821537

• Juice of half a lemon (use lemon above)

• Blend all ingredients in a blend. Keep chilled.

• Note: the vegan mayonnaise usually has balanced salt, so be careful if adding more .

• Directions

• For the cakes: blend all ingredients together using a spoon. Let stand 10 minutes. Roll into 4 small cakes . On a flat top surface or hot heavy bottomed pan, add the remaining olive oil, bring pan to medium heat, brown the cakes on one side, turn and brown other side. Drain onto a paper towel. Keep warm.

Serve with the sauce and salad, on toasted bread or with pickled vegetables . (Peppadews in photo)

Curried chick pea cakes with vegan herb mayonnaise C

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10 minutes

The Roland flalafel mix is my favorite easy to use dry mix for chick pea cakes , also known as falafel. Any dry spice can be used to enhance the general mix. Different flavor profiles, from Harissa powder to thai curry paste to ancho concentrate can be added without altering a base recipe. The oil assists with making the cake crispy. The batter can be made in advance and held a day and the cakes can be cooked in advance and used for a meal service over a two hour period

$1.32per serving

10 minutes 4Portland 052 Kitchen

Any fruit concentrate, such as jams, frozen purees, or cooked and chilled fruit can be added to the base.No limit to the seasonal choices, even tropical additions to compliment the coconut bliss soft serve neutral flavor profile.

Sysco Chef/OpCo: Prep Time: Servings:Cook Time:Schreiber.cory@pdx.Sysco.com 0 minutes 4 small or 2 large

• Ingredients

• 1 pound Maninis gluten free rigatoni #2288632 Boiled in salted water for 4 -5 minutes. Drained and air dried for 5 minutes before tossing with the dressing

• 2 pieces green onions cut on a bias #7350788

• 2 ounces sliced almonds lightly toasted #4888590

• For the dressing

• 4 ounces firm tofu or silken tofu Sunrise #1933494

• 2 ounces almond milk #0470512

• 2 ounces Korma Curry Sauce #5258527

• 1 teaspoon dry mustard #5229026

• 2 teaspoon eggless mayonnaise #4308090

• Juice and zest of one lemon #2252013

• Salt and freshly ground black pepper to taste

• Fill saucepan with water and bring to vigorous boil over high heat. Add tofu and cook for 2 minutes. With slotted spoon, remove tofu to colander. When cool enough to handle, squeeze out some moisture. It is fine to mash up tofu a bit while doing so.

• Place tofu in food processor or blender and process until smooth. Scrape down sides of bowl, add curry sauce, dry mustard, mayonnaise, lemon zest and juice and mix until smooth. Season with salt pulse again until creamy. Scrape down sides of bowl as necessary. Chill covered and set aside. Good for 3-4 days

• Directions

• Toss cooked pasta with dressing and season as needed. Place into bowls and garnish with chopped almonds and scallions.

Gluten free rigatoni pasta salad with creamy tofu almond dressing, scallions and Korma Curry sauce

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20 minutes

This salad can be made in advance and served in a grab and go container or for a quick lunch pick up. Could also be served with meatless meat slices or crumbles $3.21 per large serving

Sysco Chef/OpCo: Prep Time: Servings:Cook Time:Schreiber.cory@pdx.Sysco.com 5 minutes 1

• Ingredients ( Makes 1 three meat ball skewer)

• 3 Sysco Simply Vegan meatballs #5122507

• 2 ounces Harissa sauce Mina # 1704522 or dry blend #2176941 or locally stocked paste #4693715

• 2 green onions (3 ounces) white part left whole for the skewer and green part sliced thin for the couscous #7350788

• 1 ounce vegetable confetti #7072198

• ½ cup (2 ounces) Bobs Red Mill medium un-cooked couscous #6165351)

• 1 tablespoon olive oil #5847029

• Zest and juice of one lemon #2252013

• 1 teaspoon McCormick Peri Peri spice #9904357

• 1 8” bamboo skewer #2102483

• For the cous cous

• 2 ounces of Bobs Red Mill Couscous

• 4 ounces of boiling salted water

• Add boiling water to couscous with vegetable confetti and cover immediately

• To set aside for 5 minutes. Remove cover, fluff with a fork and add lemon zest, juice and olive oil. Warm a little before serving.

• Directions

• Skewer the meatballs on the bamboo skewer with three meatballs and two whites of the green onions

• Baste with the Harissa and warm in the oven and baste again with Harissa sauce

• Warm couscous, adding the minced scallions and adjusting seasoning. Spoon onto a plate and place skewer on top.

• Sprinkle Peri Peri spice over the skewer.

Sysco Simply vegan Meatballs with Mina Harissa sauce and

Couscous with Vegetable Confetti

10 minutes

Vegan mEATBALLSKeker

Our test kitchen has shown these meatballs over the past year, and all customers have given this item a thumps up. Many of the taste testers said this was definitely a meat based item in texture and flavor. The meatballs can absorb any flavor profile , remaining neutral and hold up well in short term heat application environments. They cannot be molded or shaped differently as they are already formed and cooked.

$3.31 serving