Bring the Flavor Home!
From the Kitchen of East Ridge at Cutler Bay.
We’re so happy to share our recipes so you can bring the flavor home to your kitchen.
Miso Farro Pilaf Pickled Beet and Cashew Bowl
(Vegan)
Serving Size: 1 Plate
Yield: 10-12 Plates
Cook Time: 30 minutes + assembly
Cook Temp: N/A
INGREDIENTS (PER 1 SERVING)
- 1 Cup SFSL Miso Farro Pilaf, Warm or Cold
- ½ Julienned Carrot (approximately 1 medium carrot)
- 15 Each Whole Roasted Cashews
- ¼ Each Avocado, Sliced and Fanned (on top of the quinoa pilaf)
- 7 Each Grape Tomatoes
- ½ Cup Pickled Baby Beets or Pickled Beets
- 10 Each European Cucumber Slices
- 10 Each French Green Beans, Halved
- 1 Each Celery Stalk, Cut on the Extreme Bias
- 1½ Each Matchstick Radish (garnish on top of the avocado)
- 2 Ounces SFSL Tahini Honey Soy Dressing
- (can substitute agave nectar for honey; see recipe for substitutions)
Method: Assemble
Serving Utensil: Tongs or spoon
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- Prepare according to the standardized picture.
- Repeat assembly for each serving
- If this is being prepared for on the go, same presentation applies.
- *CCP – Cook to internal temp of 165F and hold for 15 seconds.
- *CCP (Cool) – Product must reach 140F to 70F/21C within 2 hours and 70F to 40F within 4 hours.
- *CCP – Maintain <40F.
Miso Farro Pilaf
(For Vegan Pickled Beet and Cashew Bowl)
Serving Size: ¾ cup to 1 cup
Yield: Approx. 10-12 servings
Cook Time: 30 minutes
Cook Temp: Boiling water
INGREDIENTS
- 4 Quarts Water
- 2 Cups Farro
- 2 Tablespoons White Miso
- ¼ Cup EVOO
- 2 Tablespoons Salt
Method: Boil
Serving Utensil: Spoon or spatula
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- In a saucepan bring 4 quarts of water with salt to a boil.
- Add farro.
- Stir. Keep on high for 5 minutes.
- Reduce to medium-high heat for approximately 30 minutes and keep at a light boil/simmer.
- Mix the miso and the EVOO together, set aside.
- Drain the farro and add the miso and EVOO.
- Serve or cool.
- *CCP – Cook to internal temp of 165F and hold for 15 seconds.
- *CCP (Cool) – Product must reach 140F to 70F/21C within 2 hours and 70F to 40F within 4 hours.
- *CCP – Maintain <40F.
Tahini Honey Soy Dressing
(Some vegans do not consume honey; see substitutions below)
Serving Size: 1¾ to 2 oz
Yield: Approximately 12 portions
Cook Time: N/A
Cook Temp: N/A
INGREDIENTS
- 3 Tablespoons White Miso Paste
- 3 Tablespoon Tahini Paste
- 3 Tablespoons Honey (Vegetarian) or Agave Nectar (Vegan)
- 3 Tablespoons Soy, Gluten-Free
- 3 Tablespoons Lemon
- 6 Tablespoons Water
Method: Whisk, mix dressing
Serving Utensil: Spoon
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- Mix together until all ingredients are incorporated.
- Serve.
- *CCP -Maintain <40F.
Miso Quinoa Pilaf Raw Bowl
(Vegan)
Serving Size: 1 Plate
Yield: 10-12 Plates
Cook Time: 30 minutes + assembly
Cook Temp: N/A
INGREDIENTS
- 1 Cup SFSL Miso Quinoa Pilaf, Warm or Cold
- ½ Cup Julienned Carrot (approximately 1 medium carrot)
- 10 Each Snow Peas, Cut on the Extreme Bias
- ¼ Each Avocado, Sliced and Fanned (on top of the quinoa pilaf)
- 10 Each European Cucumber Slices
- 7 Each Grape Tomatoes
- 1½ Each Matchstick Radish (garnish on top of the avocado)
- 1 Tablespoon Red Onion, Finely Julienned
- 1 Each Lemon Slice (garnish)
- ½ Teaspoon Sesame Seeds, Toasted (garnish)
- 2 ounces SFSL Tahini Honey Lemon Dressing
- can substitute Agave Nectar for honey; see recipe
Method: Assemble
Serving Utensil: Tongs or spoon
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- Prepare according to the standardized picture.
- Repeat assembly for each serving
- If this is being prepared for on the go, same presentation applies.
- *CCP – Cook to internal temp of 165F and hold for 15 seconds.
- *CCP (Cool) – Product must reach 140F to 70F/21C within 2 hours and 70F to 40F within 4 hours.
- *CCP – Maintain <40F.
Miso Quinoa Pilaf
(For Vegan Raw Bowl)
Serving Size: ¾ cup to 1 cup
Yield: Approx. 10-12
Cook Time: 30 minutes
Cook Temp: Boiling water
INGREDIENTS
- 4 Cups Water
- 2 Cups Red and White Quinoa
- 5 Tablespoons White Miso
Method: Boil
Serving Utensil: Spoon or spatula
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- In a saucepan bring 4 cups of water to a boil .
- Add quinoa and miso paste.
- Stir on high for 5 minutes.
- Reduce to medium-high heat, keeping a light rolling boil for another 10 minutes. When the quinoa seed breaks and starts to “bloom,” place on low-medium heat and cover for an additional 10 minutes.
- Fluff with a fork and serve or cool.
- *CCP – Cook to internal temp of 165F and hold for 15 seconds.
- *CCP (Cool) – Product must reach 140F to 70F/21C within 2 hours and 70F to 40F within 4 hours.
- *CCP – Maintain <40F.
Tahini Honey Lemon Dressing
(Some vegans do not consume honey; see substitutions below)
Serving Size: 1¾ to 2 ounces
Yield : Approximately 12 portions
Cook Time: N/A
Cook Temp: N/A
INGREDIENTS
- 3 Tablespoons White Miso Paste
- 3 Tablespoons Tahini Paste
- 4½ Tablespoons Honey (Vegetarian) or Agave Nectar (Vegan)
- 4½ Tablespoons Lemon
- 6 Tablespoons Water
Method: Whisk, mix dressing
Serving Utensil: Spoon
PREPARATION STEPS
- WASH HANDS before beginning preparation and SANITIZE surfaces and equipment.
- Mix together until all the ingredients are incorporated.
- Serve.
- *CCP -Maintain <40F.