YIELD: 24 servings 4 lbs. red potatoes 3 lbs. fresh kale 4 oz. red onion, peeled 2 oz. olive oil/vegetable oil blend 2 ½ lbs. fennel, fresh 1 ¼ oz. garlic cloves, fresh, peeled 1 ½ qt. cage free liquid eggs 1/8 oz. ground thyme 1/8 oz. dried oregano 3 lbs. prepared garden salad (recommended with carrot and fresh dill) 1 ½ lbs. prepared chutney (roasted beet jam if available) 24 pieces of flatbread 1. Steam potatoes until cooked through. 2. ...
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