A c o l l e c t i o n o f r e c i p e s f r o m t h e k i t c h e n s o f T e x t N o w ' s P r o d u c t O p e r a t i o n s T e a m WHAT'S FOR DINNER? Product Ops Cookbook 2022 Julienne's Mashed Sweet Potatoes Tammy's Maple Glazed Asparagus Bundles Kate's Rosemary Pepper Drop Biscuits Julienne's Roasted Cauliflower Salad Philip's Fattoush Kate's Mediterranean Chickpea Salad Julienne's Give Me Life Salad Tammy's Reuben Appetizers Kate's Baked Tofu Nuggets Tammy's Maple Mustard Sesame Drumsticks Julienne's Baked Bruschetta Kate's Falafel Dan's Fakeaway General Tao Sauce SIDES, STARTERS, & SAUCE Julienne's MASHED SWEET POTATOES 7 small to medium sweet potatoes, peeled & cut into 1-inch cubes 2 tsp salt 1/3 cup finely sliced green onion 1/3 cup finely chopped fresh parsley Ingredients Directions Place sweet potatoes in a large saucepan or dutch oven and add enough water to cover by about 1 inch. Add 1 tsp of salt and bring mixture to a simmer over medium-high heat. Reduce the heat, and simmer, uncovered, until the potatoes are tender. About 9-12 minutes. Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency. Add almost all the green onion and parsley, reserving a small amount of each for garnish. Then add the garlic, and stir to combine. Stir in most of the sour cream (reserve about 1 tbsp for garnish), all of the butter, and the remaining 1 tsp salt. Season to taste with additional salt and pepper, if needed. Transfer mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a spoon. Sprinkle with reserved green onion, parsley, and drizzle the top lightly with olive oil. 1 garlic clove 1/4 cup sour cream 3 Tbsp butter Fresh pepper 1 tsp extra virgin olive oil 1. 2. 3. 4. 5. 6. V e g e t a r i a n 24 fresh asparagus spears, trimmed, blanched 1/2 red pepper, cut into thin strips 8 thin prosciutto slices 1/3 cup maple barbeque sauce 1 Tbsp butter, melted 2 tsp zest & 1 Tbsp juice from 1 lemon 2 tsp coarsely cracked mixed peppercorns Ingredients Directions Heat barbeque to medium-high heat. Place asparagus in 8 stacks of 3 spears each; top with peppers. Tightly wrap 1 prosciutto slice around each bundle; secure with a wooden toothpick. Mix barbeque sauce, butter, lemon zest, and juice until blended. Brush half the barbeque sauce mixture evenly onto bundles; sprinkle with cracked peppercorns. Grill 2 minutes; turn. Brush with remaining barbeque sauce mixture. Grill 2 more minutes, or until prosciutto is crisp, turning occasionally. Remove and discard toothpicks before serving. Tammy's MAPLE GLAZED ASPARAGUS BUNDLES 1. 2. 3. 4. 2 cups all-purpose flour 2 tsp baking powder 3/4 tsp salt 1 tsp dried rosemary 1/2 tsp freshly cracked pepper Ingredients Directions Preheat the oven to 400ºF. Roughly chop or crush the rosemary to prevent large, sharp pieces. In a large bowl, combine the dry ingredients (flour, baking powder, salt, rosemary, pepper, sugar) until well combined. Take the butter out of the refrigerator just prior to using it. Slice the butter into pieces, then add them to the dry ingredients. Work the butter into the flour mixture until no large pieces remain and it looks a little like damp sand. I use my hands for this, but you can also use a pastry cutter. Starting with 3/4 cup, add just enough milk to moisten the mixture into a thick, slightly sticky dough (see photos below). There should be no dry flour left on the bottom of the bowl, but the dough should not be so wet that it appears glossy. Line a baking sheet with parchment paper and scoop 8 dollops of the biscuit dough onto the paper (about 1/3 to 1/2 cup each). Bake the biscuits in the fully preheated 400ºF oven for 18-22 minutes or until they are golden brown on the edges. Serve warm. Kate's ROSEMARY PEPPER BISCUITS 1 tsp sugar 8 Tbsp salted butter 1 cup milk 1. 2. 3. 4. 5. V e g e t a r i a n 2 Tbsp + 1 1/2 tsp honey mustard 2 Tbsp red wine vinegar 1 Tbsp minced fresh chives 1 tsp finely grated fresh ginger 1 tsp soy sauce 1 garlic clove, minced 1/4 tsp salt 1/2 cup extra-virgin olive oil Ingredients Directions Preheat oven to 425ºF. Make the vinaigrette: in a blender or mixing bowl, mix honey mustard, vinegar, chives, ginger, soy sauce, garlic and salt. Slowly blend or whisk in the oil to emulsify. Prepare the cauliflower: spread the florets on a large baking sheet in one layer. Use two pans if needed. Mix the oil, salt, turmeric, cumin, paprika, garlic powder, and pepper in a small bowl, then spread over the cauliflower. Toss to coat the cauliflower. Roast the cauliflower for 30 minutes or until lightly browned on the edges. Remove from oven and set aside. To assemble: toss the arugula/mixed greens with your preferred amount of vinaigrette, then mound it at the base of a shallow serving bowl or on a large platter. Top the greens with the cauliflower, almonds, and parsley. The salad can be dressed up to 15 minutes before serving. Julienne's ROASTED CAULIFLOWER SALAD 1. 2. 3. 4. 5. 1 large head of cauliflower, cut in florets 1/4 cup olive oil 1/2 tsp salt 1/4 tsp turmeric 1/4 tsp cumin 1/4 tsp paprika 1/4 tsp garlic powder Pepper to taste Dressing Cauliflower Salad 4 cups arugula/mixed greens 1/3 cups roasted almonds Handful of parsley leaves for garnish V e g e t a r i a n 1 cup Greek yogurt + 3/4 cup plus 2 tbsp whole milk, or 1 2/3 cups buttermilk 2 large stale Turkish flatbread or naan 3 large tomatoes 3 1/2 oz radishes, thinly sliced 3 mini cucumbers, peeled and chopped 2 green onions, thinly sliced 1/2 oz fresh mint 1 oz flat-leaf parsley, coarsely chopped If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour. Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac. Philip's FATTOUSH Directions Ingredients 1 tbsp dried mint 2 cloves garlic, crushed 3 tbsp freshly squeezed lemon juice 1/4 cup olive oil, plus extra to drizzle 2 tbsp cider or white wine vinegar 3/4 tsp freshly ground black pepper 1 1/2 tsp salt 1 tbsp sumac or more to taste, to garnish 1. 2. 3. V e g e t a r i a n 2 Tbsp olive oil 1/2 red onion, thinly sliced 2 red peppers, diced 4 cloves garlic, minced 2 (19oz) cans chickpeas, drained and rinsed Juice of 1 lemon (~ 4 Tbsp lemon juice) 1/2 tsp red pepper flakes Large handful parsley leaves, finely chopped 3/4 cup crumbled feta cheese Salt and pepper to taste Ingredients Directions Heat olive oil in a large skillet over medium heat. Add onion, red pepper, and garlic, stirring for 5 minutes or until vegetables are tender and fragrant. Add chickpeas, lemon juice and red pepper flakes and stir to combine. Warm the chickpeas through, about 1-2 minutes, remove from heat and allow to sit for a few minutes. Add parsley and feta cheese and toss lightly. Season with salt and pepper, to taste. Serve by itself or over a bed of spinach, lettuce, brown rice, quinoa or with crispy whole-grain pitas or pita chips. Kate's MEDITERRANEAN CHICKPEA SALAD 1. 2. 3. V e g e t a r i a n To make the dressing: blend the herbs, lemon juice, nutritional yeast, tahini, garlic, mustard, and salt. Then continue blending slowly drizzling in the olive oil until the mixture is emulsified. If needed, add a touch of water to thin the dressing to your desired consistency, as it is quite thick. To assemble salad: plate a handful of greens in individual bowls. Drizzle the dressing on the greens. Pile carrots, beets, and alfalfa sprouts on top. Sprinkle with nuts, seeds, and nutritional yeast and then drizzle more dressing on top. Scoop a large spoonful of hummus per person onto the salad. Serve with crackers. Ingredients Directions Julienne's GIVE-ME-LIFE SALAD 1. 2. 2 cups assorted fresh green herb leaves (basil, parsley, oregano, thyme) 2 Tbsp lemon juice 2 Tbsp nutritional yeast, plus more for serving 1 Tbsp tahini 1 garlic clove 1 tsp Dijon mustard 1/2 tsp salt 1/3 cup extra-virgin olive oil Dressing Salad 6 cups mixed greens 1 1/2 cups peeled, shredded carrots 1 1/2 cups peeled, shredded beets Alfalfa sprouts for garnish 3 tbsp chopped assorted nuts and seeds for garnish 1 ½ cups hummus Crackers for serving V e g e t a r i a n 1/2 cup Thousand Island salad dressing 4 plain bagels, split 2 to 3 large dill pickles, sliced lengthwise 1 lb thinly sliced deli corned beef 8 slices Swiss cheese Ingredients Directions Spread salad dressing on each bagel half. Top with pickle slices, corned beef and cheese. Place on an ungreased baking sheet. Broil 6 in. from the heat for 4-6 minutes or until cheese is melted. Cut each into six wedges; serve immediately. Tammy's REUBEN APPETIZERS 1. 2. 2 cups panko breadcrumbs 1 (14oz) block extra firm tofu, drained & pressed 1/2 cup all-purpose flour 1/3 cup water 1/4 cup non-dairy milk Ingredients Directions Preheat the oven to 450ºF. Line a large rimmed baking sheet with parchment paper. Set aside. To a large rimmed plate (or bowl), add the Breadcrumbs, and 1/2 teaspoon each of garlic, onion, and salt. Combine well and set aside. Cut tofu lengthwise in half, then cut each half into 6 equally-sized squares. You should have a total of 12 squares. In a large bowl, whisk together the flour and remaining garlic, onion, and salt. Now pour in the milk and water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few splashes of water. Submerge a piece of tofu into the batter and coat well. Lightly shake off excess batter and place in the breadcrumbs. Gently roll around to coat well and place on baking sheet, leaving room in between each piece ( Optional: spray with oil for extra golden nuggets ). Place in the oven for 20 minutes or until they turn golden and crisp. Flip over pieces at the halfway mark and spray with oil again if desired. Serve immediately with dipping sauces of your choice. Enjoy! Kate's BAKED TOFU NUGGETS 1 tsp granulated garlic 1 tsp granulated onion 1 tsp sea salt, more to taste Cooking oil spray (optional) 1. 2. 3. 4. 5. 6. V e g e t a r i a n 8-12 chicken drumsticks (skin-on or skinless) 1/4 tsp Dijon mustard 3 Tbsp maple syrup, more for serving 1/4 tsp granulated garlic 2 Tbsp sesame seeds 1/4 tsp red pepper flakes, to taste Ingredients Directions Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil. Into a large bowl, toss chicken with mustard, maple syrup and garlic. Add sesame seeds to a plate. Dredge bottom of drumsticks in sesame seeds and place on prepared baking sheet. Sprinkle with pepper flakes. Bake for 25 minutes, until golden brown and crispy. Serve with additional maple syrup for drizzling, if desired. Tammy's MAPLE MUSTARD SESAME DRUMSTICKS 1. 2. 3. 4. 1/2 cup mayo 1 cup grated mozzarella 2 medium tomatoes, diced 1/4 cup fresh parmesan (or 3 tbsp dry) 1 tsp oregano 1/2 tsp pepper 1/4 tsp basil 1 fresh baguette Ingredients Directions Mix together the first seven ingredients and refrigerate for several hours or overnight. Cut the baguette into one-inch slices and butter one side of each. Arrange the slices butter-side up on an un-greased baking sheet and spread mixture on top of each slice. Bake in 350ºF oven for 15 minutes until hot and cheese is melted. Julienne's BAKED BRUSCHETTA 1. 2. 3. 4. V e g e t a r i a n 1 can chickpeas (15 oz) 1/3 cup chopped fresh parsley (or sub cilantro) 4 cloves garlic, minced 2 medium shallots 2 Tbsp raw sesame seeds Ingredients Directions Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands. Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can chill in the freezer for 45 minutes or skip this step – but they will be a little more fragile. Once chilled, scoop out rounded Tablespoon amounts and gently form into 11-12 small discs. OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier falafel. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5-7. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled. OPTIONAL: For even crispier falafel, bake in a 400 degree F (204 C) oven for 5-10 minutes after pan frying (either on a baking sheet or your skillet if it’s oven-safe)! Serve warm with tzatziki or hummus, inside a pita or naan, and with desired toppings or atop a bed of greens. Kate's FALAFEL 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. V e g e t a r i a n 1 1/2 tsp cumin 1/4 tsp each sea salt & black pepper 3-4 Tbsp all-purpose flour 3-4 Tbsp avocado oil (or any neutral oil) Panko bread crumbs for coating (optional) 1 pinch each cardamom & coriander (optional) 4 Tbsp ketchup 2 Tbsp soy sauce 25 grams brown sugar 2 cloves garlic 1-inch knob of ginger Red pepper flakes Ingredients Directions Mince garlic and ginger. Add ingredients to a saucepan and stir to combine. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes, or until desired thickness has been reached. Dan's FAKEAWAY GENERAL TAO SAUCE 1. 2. 3. V e g e t a r i a n Tammy's White Chicken Chili Jeffrey's Chili Julienne's Chili Tammy's Irish Whiskey Beef Stew Kate's Rosemary Garlic White Bean Soup Philip's Shakshuka Tammy's Cream Cheese, Garlic, & Chive Stuffed Chicken Julienne's Braised Ginger-Coconut Chicken Jeffrey's Pineapple Chicken Tammy's Cheddar Chicken & Broccoli Casserole Julienne's Baked Chicken & Vegetable Stir Fry Kate's One-Pan Caprese Pesto Orzo Bake Tammy's One-Pan Skinny Chicken Alfredo Dan's Thai Satay Sweet Potato Boats MEALS 2 Tbsp canola oil 1 yellow onion 4 medium tomatillos 2 jalapeños (seeds removed for less spice) 4 garlic cloves 4.5 oz can chopped green chiles 3 boneless skinless chicken breasts Ingredients Directions Dice onion, tomatillos, and jalapenos. You can leave seeds in or take seeds out of the jalapeno, depending on how spicy you want the chili. Smash and mince garlic cloves. Preheat a large pot over medium heat and add oil. Add diced vegetables and saute until it's softened. Add canned chopped green chiles and mix well. Cut chicken breasts in half and nestle chicken halves into the vegetables. Cover the pot with a lid and cook for about 15 minutes. Flip chicken breasts and cook for a few more minutes. Add beans, corn, chicken stock, and spices to the pot and mix well. Lower the heat to low and cover the pot with a lid. Cook for about an hour. Take chicken out of the pot and shred it using two forks. (If you want smaller pieces of chicken, you can also chop shredded chicken.) Add chicken back to the pot and add sour cream. Mix well until sour cream is completely incorporated. Serve with toppings like Monterrey Jack cheese, avocado, cilantro, squeeze of lime juice, crunchy tortilla strips, or some fresh jalapeno if you like it spicy. Tammy's WHITE CHICKEN CHILI 16 oz can navy beans drained 8 oz frozen corn thawed 2 cup chicken stock 1 tsp chipotle chili powder 1 1/2 tsp cumin 2 tsp garlic powder 1 tsp oregano 1/2 cup sour cream 1. 2. 3. 4. 5. 6. 7. 8. 9. Jeffrey's CHILI 1 package of ground beef 1 can crushed tomatoes 1 can diced tomatoes 1-2 cans kidney beans (drained & rinsed) 1 bunch of celery 1 red pepper 1 green pepper 1 yellow Pepper Ingredients Directions Brown the beef in the oven or on the stove and use the masher to break it up good while it is cooking. Salt and Pepper the beef. Cut up all the vegetables. Add seasonings. Add the crushed and diced tomatoes and kidney beans. Add vegetables and cook for another 1/2 hour. Then add the Bravo spaghetti sauce (use one can for a thick chili or 2 cans for less thickness) and the baked beans. Simmer on low for at 1 hour. For best results, leave sitting in pot off the heat for 4-5 hours or use in a slow cooker. 1. 2. 3. 4. 5. 6. 1 onion 1-2 cans Bravo Spaghetti Sauce (must be Bravo sauce, don't use any other sauce!) 1 bundle of green onions 1-2 packages of Club House Chili Seasoning (use the spicy packs for more of a kick) Salt & pepper 1 can of baked beans (Chili/maple Style) 4 1/2 lbs stewing beef, cut in 1-2 inch cubes 2 Tbsp olive oil 1 large or two small yellow onions, chopped 3 tomatoes, finely chopped 3 carrots, cut in 1 inch chunks 2 stalks celery, cut in 1 inch chunks 1 red bell pepper, cut in 1 inch chunks 1 green bell pepper, cut in 1 inch chunks 1 can diced tomatoes with juice 1 can tomato paste Ingredients Directions Pat beef dry so it won’t splatter in the oil. Heat the olive oil in a large skillet over medium-high heat, and working in batches, brown the meat on all sides. Approximately 4 minutes per batch. Transfer the beef to the slow cooker. Add the onions to the skillet and cook them, stirring until translucent, about 4 minutes. Transfer the onions and all pan juices to the slow cooker. Add all remaining ingredients except the corn to the slow cooker (you can use less than the full can of chipotles based on heat preference). Cook for 2 hours on high, then reduce the heat to low and cook for 5 hours or more. About 1 hour before serving, once the beef has cooked through, but before the chili is ready, check the seasoning, and adjust the salt and pepper. About 30 minutes before serving, add the corn, if using. Serve into bowls. Julienne's CHILI 1 can chipotles in adobo sauce, chopped 1/2 whole head of garlic, outer peel removed, but head kept whole 2 tbsp brown sugar 1 Tbsp plus 1 ½ tsp cumin 1 Tbsp chili powder 2 1/2 tsp sald 2 tsp black pepper 1 1/2 cups frozen corn 1-2 cans black beans or kidney beans 1. 2. 3. 4. Stovetop method: Follow the instructions through step 3, but simmer in a medium-sized pot or Dutch oven for approximately 3 hours over medium-low heat, or until the beef is soft. Tammy's IRISH WHISKEY BEEF STEW 2 1/2 lb Beef Blade Steak or Blade Pot Roast 3/4 tsp each salt & pepper 3 Tbsp olive oil, divided 1 large sweet onion, diced 4 strips bacon, diced 3 cloves garlic, minced 4 carrots, peeled & sliced in 1/2 inch pieces 3 large celery stalks, sliced in 1/2 inch pieces Ingredients Directions Preheat oven to 325ºF. Cut meat into bite-sized cubes. Pat dry and season with salt and pepper. Heat 2 Tbsp of the olive oil in a heavy Dutch oven or stock pot over medium-high heat. Brown beef, in batches for 8 to 10 minutes, turning until browned on all sides. Transfer beef to a bowl. Lower heat to medium and add remaining oil. Add onions and cook for 2 minutes. Add bacon and cook until bacon is browned and onions are soft and golden. Add garlic, cook for one minute. Add carrot and celery. Sprinkle flour over top, and stir for 1 minute until thoroughly moistened. Gradually stir in stout, whiskey, broth. Worcestershire, tomato paste and bay leaves; stir up any browned bits at the bottom of the pot. Return beef and any accumulated juices to the pot (note: liquid level should just cover the beef and vegetables). Cover and cook in preheated oven for 2 hours, until beef is fork-tender. Skim off any fat on the surface, if desired. Adjust salt and pepper to taste. Remove bay leaves. Serve with mashed potatoes. 1. 2. 3. 4. 5. 3 Tbsp all-purpose flour 1 can stout beer (like Guinness) 1/2 cup Irish Whiskey 1 1/2 cups beef broth 2 Tbsp Worcestershire sauce 3 Tbsp tomato paste 1/2 tsp dried thyme 2 bay leaves