Fave SF Sandwich Shop Recipes
Authentic flavors from the kitchen
Ingredients
- 2 cups lentil beans
- 1 cup rice
- 1/2 cup extra virgin olive oil
- 1 small chopped yellow onion, sautéed
- Salt, pepper, cumin, coriander to taste
Instructions
Bring lentils and rice to boil in 3 cups of water.
Lower heat and cook for 20 minutes.
Combine with olive oil and sautéed onion, then season with salt, pepper, cumin, and coriander.
Ingredients
- 4 avocados, cut into 1/4" cubes
- 1/4 red onion, sliced
- 1 tomato, sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- Dash salt/pepper
- Thinly sliced romaine lettuce
Instructions
Dress ingredients with olive oil and lemon juice.
Season with salt and pepper.
Lay ingredients on top of thinly sliced romaine lettuce.
Ingredients
- 4 pounds of kale chopped into small bite size pieces
- 4 cups of shredded carrots
- 2 cups of shredded mozzarella cheese
- 2 cups of dry cranberries (soak overnight in dressing)
- 4 cups of walnuts
Dressing
2 cups of olive oil, 1 cup of balsamic and 1 cup of lemon juice
Ingredients
- 4 cups jasmine rice
- 4 cups water
- 1/2 cup vegetable oil
- 1 tsp salt
- 2 tsp pepper
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1 cup sliced almonds, roasted
- 1 cup chopped onions, sautéed
Instructions
Cook over low heat for 25 minutes.
Combine with roasted almonds and sautéed onions.
Ingredients
- 4 cups cooked garbanzo beans
- 2 cups tahini
- 1 cup lemon juice
- 1/4 cup extra virgin olive oil
- Salt, cumin, garlic, cayenne to taste
Instructions
Mix in blender for 5 minutes until smooth and creamy.
Ingredients
- 2 onions, chopped
- 2 tablespoons olive oil, plus extra for serving
- 6 garlic cloves, minced
- Salt and pepper
- 8 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 (12-ounce) bone-in split chicken breasts, trimmed
- 1 zucchini, quartered lengthwise and sliced 1/4 inch thick
- 3 ounces (1 cup) medium shells
- 1 cup chopped fresh basil
Instructions
Sauté onions in olive oil until tender.
Add garlic and cook until fragrant.
Add chicken broth, tomatoes, and chicken breasts.
Simmer until chicken is cooked through, then add zucchini and pasta.
Finish with fresh basil before serving.
Ingredients
- Lettuce, washed, lettuce and place on 9 x 11 tray
- 1 sliced tomato
- 1/2 sliced onion
- 1 sliced cucumber
- 1 cup feta cheese, crumbled
- 1/2 cup extra virgin olive oil
- 1 spoon of red vinegar
- 1 spoon of lemon juice
Instructions
Arrange lettuce on serving tray.
Top with sliced tomato, onion, and cucumber.
Sprinkle crumbled feta cheese over vegetables.
Drizzle with olive oil, red vinegar, and lemon juice.
Ingredients
- 4 cup basil pesto sauce
- 1/2 cup Italian dressing
- 2 spoons of salt
- 2 spoons of garlic powder
- 1 spoon of black pepper
Instructions
Boil pasta for 3 minutes in 3 quarts of water.
Combine pasta with ingredients and let sit for 2 hours.
Ingredients
- 1 cup bulgur in 1-2 cup hot water for 1 hour
- 1/4 red onion, chopped
- 3 cups chopped tomatoes
- 2 cups chopped parsley
- 1 cup lemon juice
- 1 cup tahini
- Salt, pepper, oregano
Instructions
Soak bulgur in hot water for 1 hour until tender.
Combine with chopped vegetables and herbs.
Mix with lemon juice and tahini.
Season with salt, pepper, and oregano.
Ingredients
- 4 cups diced cucumber
- 4 cups diced tomatoes
- 2 cups tahini
- 1 cup lemon juice
Instructions
Mix together diced cucumber and tomatoes.
Combine tahini with lemon juice to make dressing.
Toss vegetables with tahini dressing.
Season with salt, pepper, and oregano.
Ingredients
- 10 chickens in two gallons of cold water and 1 cup lemon juice for one hour
- 3 tablespoons of seasoning salt
- 1 table spoon of cayenne pepper
- 3 table spoons of Greek oregano
Instructions
Soak chickens in cold water and lemon juice for one hour.
Season with seasoning salt, cayenne pepper, and Greek oregano.
Cook until skin helps the chicken retain its moisture.