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WHY DID YOU EAT MY PENNA PASTA?

OPP 

(OTHER PEOPLE PASTA) ENTREE

SERVE 10 PEOPLE

45 MINUTES PREPARE

32 OZ COOKED PENNA PASTA

1 TABLESPOON OF SEA SALT

2 CUPS FRESH DICED TOMATOES

2 CUPS FRESH CHOPPED (VERY FINE) SPINACH

1/2 CUP OF OLIVE OIL OR GRAPE SEED OIL

1/4 CUP OF ROASTED CHOPPED GARLIC

1 CUP OF SHREDDED PEPPER JACK CHEESE

1 CUP OF GRATED PARMESAN CHEESE

1 CUP SLICED BLACK OLIVES 

DIRECTIONS

1.) IN A LARGE POT OVER MEDIUM FLAMES, ADD OLIVE OIL & ROASTED GARLIC

2.) THEN ADD PENNA PASTA & BLACK OLIVES SAUTEED LIGHTLY (5 MINUTES)

3.) ADD THE REMAINING ITEMS EXCEPT THE CHEESES. COOK AROUND (10 MINUTES)

4.) REMOVE FROM FLAMES THEN ADD CHEESES AND ENJOY

MUCH LOVE- CHEF PAPI PEREZ

Y-NOT

ENTREE 

SERVE 10 PEOPLE 

50 MINUTES PREPARE

1/2 CUP OF VERY FINE CHOPPED CILANTRO

3 LBS COOK GROUND TURKEY (OPTIONAL YOU CAN USE MEATLESS PRODUCTS) 

2 CUPS OF DICED CARROTS

2 LARGE CHOPPED CABBAGE (MIX GREENS & PURPLE) MORE FLAVOR

2 CUPS OF COOKED DICED POTATOES WITH SKINS

2 CUPS OF COOKED DICED SWEET POTATOES

2 CUPS OF DICED TOMATOES

2 TABLESPOON MINCED ROASTED GARLIC

1 LARGE CHOPPED RED ONION

1 TABLESPOON NUTMEG SPICE

1 TABLESPOON OF ALLSPICE  

1 TEASPOON OF GINGER POWDER

1 TABLESPOON SEA SALT OR KOSHER SALT

1 TABLESPOON OF WHITE PEPPER

1 CUP OF DICED CANTALOUPE

1LB SWEET GREEN PEAS

1/4 CUP OF OLIVE OIL OR GRAPE SEED OIL

2 CUPS OF COCONUT WATER OR REGULAR WATER

DIRECTIONS

1.) IN A LARGE POT,COCONUT WATER AND CABBAGE OVER MEDIUM FLAMES COOK AROUND (20 MINUTES)

2.) THEN ADD REMAINING ITEMS (EXCEPT CANTALOUPE ) COOK AROUND (15 MINUTES)

3.) LET THE SIMMER DOWN JUICES, THEN SERVE AND ENJOY

MUCH LOVE -CHEF PAPI PEREZ

CRYSTAL LITE

SALAD

SERVE 10 PEOPLE 

20 MINUTES TO PREPARE

 1 BAG OF FRESH SPINACH

 2 BAGS OF FRESH SALAD MIX

1 CUP OF BOILED CHOPPED EGGS

1 LARGE THIN SLICED RED ONION

1/4 CUP OF LEMON/LIME JUICE (FRESH IS BEST)

1/2 CUP RED WINE VINAIGRETTE

1 LARGE NAVEL ORANGE DICED

1 CUP OF WATER CHESTNUTS

1 CUP OF SLICED (HALVES) STRAWBERRIES

1 CUP OF CORN

1 CUP OF DICED CARROTS

1 CUP OF FRESH SLICED MUSHROOMS

1 TABLESPOON OF FRESH CHOPPED GINGER

1 TABLESPOON OF LEMON PEPPER

DIRECTIONS

1.) FOR DRESSING IN A BOWL MIX, LEMON/LIME JUICE, RED WINE AND CHOPPED GINGER

2.) IN ANOTHER LARGE BOWL MIX THE REMAINING ITEMS (EXPECT STRAWBERRIES & DICED ORANGES)

3.) THE STRAWBERRIES & DICED ORANGES YOU CAN TOP THE SALAD PER PERSON

(JUST IN CASE YOU SOME SALAD LEFTOVER) IT WILL LAST LONGER

FUSION OF FLAVORS

CHEF PAPI PEREZ