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. ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.