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Jackfruit Carnitas Chef Jocelyn Ramirez Allergens Instructions • No allergens 1. Remove the non-shreddable core from the shreddable part of the jackfruit with a knife. Remove any seedpods from the shreddable parts and add them to the pile of cores. Add Kitchen Tools the shreddable jackfruit to a medium bowl. Mince the cores and seedpods with a knife • Medium bowl until they are a similar texture to the shreddable jackfruit. Shred the jackfruit in the bowl, • Skillet and add the minced jackfruit. 2. Add the oil, half of the orange juice, cumin, oregano, crushed red pepper flakes, salt and Ingredients (serves 4-6 people) pepper to the bowl of jackfruit and mix until fully incorporated. • 3 (20-oz) cans green jackfruit, drained, rinsed, and squeezed dry 3. Heat a large skillet over medium heat, and add the jackfruit to the skillet. Cook for 20 to 30 minutes, or until the jackfruit is seared and brown on all sides. You may need to add • 3⁄4 cup cooking oil, plus more for more oil as the jackfruit cooks. The skillet should have enough oil to help sear and brown cooking as needed the jackfruit. Add the remaining orange juice to the skillet. • Juice of 1 large orange, divided 4. Serve in a family-style dish with tortilla chips layered with the nacho cheese, jackfruit • 2 tbsp ground cumin carnitas, and pico de gallo. Garnish with the radish batons and cilantro. • 1 tbsp dried oregano • 1⁄2 tsp crushed red pepper flakes • Salt and pepper, to taste Mastercard. Proprietary and Confidential 20 • Tortilla chips ©20 • Pico de gallo salsa • Cilantro and radishes, to garnish Vegan Nacho Cheese Chef Jocelyn Ramirez Allergens Instructions • Contains nuts 1. To soak the cashews, place the cashews in a bowl and cover with water by an inch, then cover and soak at room temperature for up to 4 hours, and put in the refrigerator if Kitchen Tools soaking overnight. If you are in a hurry, you can soak them for 15 minutes in very hot but • Medium pot not boiling water. • Strainer 2. To make the cheese, add the potatoes and carrot to the medium pot and cover with 2 • Blender inches of water and a generous pinch of salt. 3. Bring the water to a boil and cook for 15 to 20 minutes, or until the potatoes and Ingredients (serves 4-6 people) carrots are fork tender. Strain and reserve the water. • 3 medium russet potatoes, roughly chopped 4. Add the potatoes, carrots, cashews, nutritional yeast, salt (start with 1 teaspoon) and about 1 cup of the reserved water to a blender. Blend until completely smooth, adding • 1 medium carrot, roughly more of the starchy water if the sauce is too thick or chunky. You are looking for nacho chopped cheese consistency that sticks to the back of a spoon and holds a line if you run your finger • Salted water, for cooking down the back of the spoon. Add additional salt if needed. • 1 cup raw cashew pieces, soaked and drained • 1⁄4 cup nutritional yeast Mastercard. Proprietary and Confidential • Salt, to taste 20 ©20 Michelada Mix* Chef Jocelyn Ramirez Allergens Instructions • Contains gluten 1. Add the tomato juice, hot sauce, lemon juice, Worcestershire sauce, chile lime powder and salt to a pitcher and mix until fully incorporated. Taste for spice and salt level, and add Kitchen Tools more as needed. • Pitcher 2. Add extra chile lime powder or spiced salt (you can mix chile powder and salt) to a small Ingredients (serves 4-6 people) shallow plate, and use a lemon wedge to moisten the rim of the beer glasses. Dip the rim of each glass into the chile lime powder or spiced salt. • 3 cups tomato juice 3. Fill the glass with ice and add the michelada mix until the glass is about half full. • 2 tbsp hot sauce 4. Top off the glass with a light Mexican beer and serve the remaining beer on the side. • 1⁄2 cup lemon juice • 1 tbsp vegan Worcestershire sauce • 2 tbsp chile lime powder, plus extra to garnish • Salt, to taste • 1 lemon, cut into wedges, to serve • 4 light Mexican beers, to serve Mastercard. Proprietary and Confidential 20 ©20 *This recipe contains alcohol, must be 21+ to consume.

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