Salads Dessert Market Meze Entrées Appetizers Sides

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Salads Dessert Market Meze Entrées Appetizers Sides

Market Meze Entrées Serves 8-10 Serves 6-8 Falafel - 40 patties, tahini $40 Shawarma - Chicken Fillet, Amba, Tahini & rice $60 Labneh - Strained yogurt, zaatar, olive oil $40 Shnitzel - Breaded fried chicken fillet & rice $60 Israeli Salad - Tomato, cucumber, onion & parsley $50 Majadra - Sauteed onions and carrots, lentil $40 Beets - Roasted beets, onion, parsley coriander lemon Vegan Meatballs - Coconut curry broth, red pepper, dressing $40 chickpeas & cilantro $50 Moroccan Carrots - Harissa, parsley & lemon $40 Shawarma Pilaf - rice majadra, micro Moroccan Eggplant - Lemon, cumin & cilantro $50 greens,pickles & cilantro parsley sauce $50 Roasted Cauliflower - Lemon, parsley & tahini $40 Shakshuka - poached eggs in tomato sauce, onions & Tahini - Sesame seed paste $30 oriental spices. served with 10 pitas $45 Tzaziki - Labneh, dill, cucumber & garlic $45 Siniya - roasted veggies cooked in spicy tomato Hummus - tahini, garlic, mushroom & masabacha & 10 sauce and baked in tahini. topped with warm pitas $50 chickpeas, mint cilantro & pine nut $40 Meze Mix - Selection of 8 meze options and 5 pitas $90 Fish Balls - Salmon base with bread crumbs and mediterranean spices. Served with couscous $60 Appetizers Salads CSearvuesl i8f-1l0ower Nuggets - Sweet potato hummus, labneh & Serves 8-10 harissa, 20 pieces $45 Quinoa Bowl - Warm bowl of roasted veggies, kale, Moroccan Cigars - Vegetarian, 20 pieces, tahini & cilantro, pickles, sunny side up egg, tahini & amba $50 harissa $45 Fatush Salad - Romaine, cucumber, tomato, radish, Sweet Potato Latkes - Vegetarian, Chive yogurt, 20 herbs, crispy chickpeas, marinated feta & lemon pieces $35 dressing $50 Kebabs - Vegan, sweet potato hummus, 20 pieces $45 Quinoa Salad - Radish, scallions, tomato, chickpeas, Chips n Guac -Z'atar spiced pita chips with our house pickled veggies, cucumber, arugula, soft boiled egg & made guacemole $40 tahini dill dressing $50 Dessert Sides Serves 10 Serves 10 Chocolate Truffles - 20 pieces, walnuts & coconut White Rice $20 flakes $35 Quinoa $25 Baklava - 20 pieces, flakey filo & crushed pistachio $35 Harissa (8oz) $12 Malabi - creamy pudding, rose water & nuts $40 Zhug (8oz) $12 Vegan Chocolate Tart $80 Pita - 10 pieces $15 Hummus market 361 Graham Ave. 718-599-5600 Order directly from our website and get a 10% discount hummusmkt.com 3% credit card fee added, cash discount.

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Fresh Chiles SWEET VEGETABLES
Jalapeño, meets Fresh Three Pea, and Shrimp chiles Stir-Fry SWEET VEGETABLES Many fresh chiles When H are so hot that their flavor gets blunted by the burn. But vegetables that are high in natural sugars have an amazing taming effect. Pair the two and sud- denly chiles become brighter, less fiery— you can actually taste the layers of SWEET flavors. Peas, sweet bell peppers, and zucchini are excel- lent springtime and summertime matches, and butter- nut squash and root veggies like beets, rutabagas, and pars- nips work perfectly in the fall and winter. DELICIOUS THINGS A HAPPEN, WHICH IS WHY THIS DYNAMIC DUO HAS ROOTS IN CUISINES AROUND THE WORLD. HEAT INTENSIFIES THE FLAVORS OF SWEET INGREDIENTS, WHILE SUGARS TAME SPICY SIMMERED GRILLED FOODS AND HIGHLIGHT Blau Bette styling by Jamie Kimm; prop by styling Food CUT THEM IN HALF T SET THEM OVER RAW AND STIR INTO FRIED THEIR FRUITY NOTES. THE HOT COALS 4 ways CHOP IN SALSAS, BRAISES ALONG SLICE INTO WHOLE, THEN SLICE HERE, PERFECT PAIRINGS SHAVE INTO SALADS, WITH ONIONS OR STIR-FRIES OR AND TOSS WITH AND THE INFINITE WAYS to eat BLEND INTO SUBMERGE WHOLE A QUICK VEGETABLE OTHER GRILLED VINAIGRETTES. ONES INTO STEWS SAUTÉ. YOU CAN PLAY, FOR chiles VEGGIES OR PUT OR CHILIS (REMOVE DISHES YOU’LL WANT TO THEM ON BURGERS. CREATE ALL SUMMER... BEFORE SERVING). MAKE THAT ALL YEAR. By Genevieve Ko Photographs by Beth Galton PREP TIP To make fresh chiles milder, remove the seeds and slice out the ribs. Be sure to wear gloves—they’ll keep the peppers’ hot compounds from burning your skin.
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Quiz: How Well Do You Know Mediterranean Foods?
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GJELINA from Venice Beach
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Code Item # Product Gr 216 Spice-Paprika Smoked 5# 5# Jar Gr 454 Pasta
CODE ITEM # PRODUCT GR 216 SPICE-PAPRIKA SMOKED 5# 5# JAR GR 454 PASTA (SPAGHETTI) 20# CASE GR 457 PASTA (SPAGHETTI) WHOLE WHEAT 20# GR 1399 BEANS (KIDNEY RED) 6/10# CASE GR 1478 ANCHOVIES IN OIL 24/28oz CASE GR 2056 MUSH (PACKAGED SLICE) 12/6OZ FLAT GR 2689 TOMATO (SAN MARZANO) 6/#10CAN CASE GR 2832 TAJIN SEASONING CASE GR 2897 BAY LEAVES DRIED WHOLE 5# BOX GR 3361 SAUCE (RED HOT) "FRANKS" 4/1GL CASE GR 3461 SAUCE (RASPBERRY) 6/1KG CASE GR 4598 HERSHEY COCOA POWDER 5# BAG GR 4599 HERSHEY SYRUP 24/24OZ CASE GR 4741 MILK (CONDENSED) 6/#10 CASE GR 4742 MILK (CONDENSED) 24/12OZ CANS CASE GR 4746 MILK (EVAPORATED) CASE GR 4858 SPICE-ROSEMARY LEAVES 32oz EACH GR 5080 SAUCE (HOISIN) KOON CHUN 6/5# CASE GR 5184 JUICE-CELERY GALLON GALLON GR 5188 GRENADINE- ROSES-12/1LT CS CASE GR 5198 JUICE (YUZU) LIME 5.2oz BOTTLE GR 5210 JUICE (POMEGRANATE) QUART GR 5214 TAPATIO(HOT SAUCE) CHILI 24/5oz CS GR 5223 ANCHOVIES (PASTE) 1# JAR EACH GR 5235 JUICE (CLAM) 12/46OZ CASE GR 5252 CHERRIES (MARASCHINO) W/STEM 4/1GAL CS GR 5253 CHERRIES (AMARENA) 2/6.83# CASE GR 5254 CHERRIES (AMARENA) 6/18oz CASE GR 5258 CHERRIES LARGE W/STEM 4/1 GALLON GR 5266 GRAPE LEAVES 12/8oz JARS CASE GR 5288 PEACHES DICED IN CAN 6/#10 CASE GR 5291 SODA (SPRITE) 35/12 OZ GR 5293 SODA (DIET-COKE) 35/12OZ CASE GR 5294 MANGO (PICKLED) 6/35.20oz JARS CASE GR 5295 MANDARINE SECTIONS 6/#10 CASE GR 5296 SODA (COKE CLASSIC) 35/12OZ CASE GR 5297 JALAPENO SLICED 6/#10 CAN CASE GR 5298 TUNA SOL/WH ALBACORE 6/66.5oz CASE GR 5299 SODA (SPRITE) 5 GALLON UNIT GR 5301 SODA (TONIC WATER) 24/10OZ CASE
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Social Plates Hand Helds Salads & Soup Large Format Sides 7
Scan the QR code above to see all menus social plates Notch Chicken Wings 13 Chargrilled Eggplant 12 bao buns szechuan lemon pepper rub, pork sausage, crispy garlic, caramelized 3 pieces Notch ranch dip GF onion, chili oil, seasoned yogurt GF VG V [also available as lettuce wraps] Sauteed Pork Dumplings 12 Buffalo Chicken Egg Rolls 9 mushroom ponzu, caramelized shiitake, mayo ketchup, pickled onions, scallions Seared Tuna 12 crispy ginger, togarashi spice shaved bok choy, green apple, Sweet Potato Poutine 12 roasted radish, red miso dressing GF Crispy Sweet Potato Wontons 10 roast pork, kimchi gravy, cheese kimchi aioli, pomegranate syrup, house curds, scallion Roasted Chicken 10 roasted and seasoned peanuts V Notch ranch, pickled ginger, spicy cabbage GF Crab Fritters 15 Pork Belly 12 soy glaze, kewpie mayo, herbs, lump crab, Tuna Dip 12 tamarind cucumbers, black bonito flakes dark garlic syrup sesame, Notch hoisin GF Tempura Shrimp 13 Crab Dip 16 Tempura Cod 12 cucumber slaw, green apple broth, dark garlic syrup togarashi, bacon aioli, pickled pineapple shaved bok choy Kimchi Hummus 11 GF [choose 2 for $20] chips chips & dip chili oil, everything spice, herbs [choose 2 for $22] salads & soup hand helds chicken breast 5, strip steak 9, shrimp 8, tofu 5, [add a side for $3 | add crispy wontons chips for $2] tuna 8, salmon 8, pork belly 7, 60 min egg 3 Notch Salad 10 Soba Noodle Soup 11 Fish & Chips Wrap 13 Salmon Bacon Club 15 crispy cod, house tartar, kimchi seared salmon fillet, house cured bacon, seasonal greens, yuzu vinaigrette,
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Harissa Paste ’ R N by Stan Dobrowski I G
a Reg it ul w a Harissa Paste ’ r n By Stan Dobrowski i G t u a y E Stan Dobrowski says... 5 forks! Dis stuﬀ is da bomb... and it adds a ﬂ avor and heat bomb to just about anything! Think along the lines of Sriracha but wit a bit more body. You can make it as hot as you like by keeping seeds from the red chiles. But go carefully e w a m ‘cause those badboys pack a punch! Also, a word of caution - when cleaning out the red r g p o d . c o chiles, either use rubber gloves or if not, wash your hands thoroughly and even then, try not to touch or rub your eyes for a while. YIELD - 24 servings (2 tbsp. per serving) TIME - 45 mins. A very versital spread or add-in for almost any recipe. INGREDIENTS • 7 dried (hot) red chiles • 6 oz jarred roasted red peppers drained rinsed, and dried • 2 tbsp tomato paste • 4 large garlic cloves peeled • 1 tsp ground caraway seeds (use a mortar and pestle, grinder or food processor) • 2 tsp ground coriander • 2 tsp ground cumin PREPARATION • 1 tsp smoked paprika 1. Place the dried chiles in a heat-safe bowl and cover with hot • ½ tsp cayenne pepper water. Set aside for 30 minutes until chiles are re-hydrated. • Kosher salt 2. Drain the chiles and remove the stems and seeds. You may • 2 tbsp fresh lemon juice want to keep a few seeds in if you like it hotter. • 2 tbsp extra virgin olive oil 3.
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Condiments, Dips, Sauces & Spreads Brand Item Description Pack/Size Item# UPC Temp Division(s) Stocked 3 Dragons Sauce Sizzling Stir Fry 6/12 oz 64165 7-33142-80901 D RM WE Sauce Sweet And Sour Classic 6/12 oz 64159 7-33142-31302 D RM Sauce Teriyaki Spicy Ginger 6/12 oz 64164 7-33142-80248 D RM Sauce Teriyaki Sweet Ginger 6/12 oz 64161 7-33142-51376 D NW RM WE 505 Southwester Dip Queso Green Chile Nat 6/15 oz 261034 6-02050-11042 D WE Salsa Green Chile Chunky Medium Nat 6/16 oz 261036 6-02050-10367 D WE Salsa Green Chile Restaurant Style 6/16 oz 261035 6-02050-01087 D WE 5280 Salsa Hot Gourmet Gf Nat 12/16 oz 268892 1-88149-00082 D RM Salsa Hot Gourmet Gf Nat 6/16 oz 268899 1-88149-00082 D RM Salsa Medium Gourmet Gf Nat 12/16 oz 268893 1-88149-00081 D RM Salsa Medium Gourmet Gf Nat 6/16 oz 268900 1-88149-00081 D RM Salsa Mild Gourmet Gf Nat 12/16 oz 268891 1-88149-00080 D RM Salsa Mild Gourmet Gf Nat 6/16 oz 268898 1-88149-00080 D RM Abc Sweet Soy Sauce 12/9.3 fo 266375 7-11844-11008 D WE Ajumma Republic Bulgogi Spicy Korean Bbq Sauce 6/12 oz 89945 6-78108-20012 D WE Kalbi Bulgogi Korean Bbq Sauce 6/12 oz 89944 6-78108-20002 D WE Sauce Chili Femented Gochujang 6/11 oz 241409 6-78108-23153 D WE Al Amir Baba Ghannooj Gf Nat 12/8 oz 269320 7-55134-12342 R NW Baba Ghannooj Gf Nat 4/5 lb 269316 7-55134-12358 R NW Baba Ghannooj Gf Nat 6/1 lb 269313 7-55134-12343 R NW Garlico Gf Nat 12/8 oz 269315 7-55134-12348 R NW Garlico Gf Nat 4/5 lb 269307 7-55134-12354 R NW Garlico Gf Nat 6/1 lb 269305 7-55134-12346 R NW Hummus Classic Gf Nat 12/8 oz 269304
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Spice Blends &Amp
[vc_row][vc_column][vc_column_text] Follow us on Facebook to keep up to date on our new creations and seasonal products! All of our blends are naturally gluten free and vegan friendly unless otherwise specified. Our products are not suitable in case of mustard allergy, due to the risk of cross- contamination. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text] ADOBO SEASONING – contains honey ANCHO HONEY CITRUS BLEND – contains honey APPLE PIE SPICE ASIAN SPICE BLEND – NO SALT BASQUE SEASONING BBQ SPICE BLEND BBQ SPICE BLEND , HICKORY FLAVOR BERBERE (ETHIOPIAN) SPICE BLEND BULGOGI SEASONING CAJUN BLACKENING SEASONING CANADIAN STEAK SEASONING CHAKALAKA SPICE CHERMOULA SEASONING CHILE-LIME SEASONING CHILE LIME ADOBO SEASONING CHILI & LEMON SUGAR CHILI POWDER, DARK CHILI POWDER, LIGHT CHILI SEASONING, ALAMO CHILI SEASONING, NO SALT CHINESE 5 SPICE POWDER – NO SALT CHIPOTLE BBQ SEASONING – contains honey CHIPOTLE CREOLE SPICE CHORIZO SPICE BLEND CINNAMON SUGAR CITRUS & GINGER SPICE BLEND COFFEE CHILE PEPPER RUB CUBAN MOJO – contains honey CURRY POWDER, GOAN – contains dairy & tree nuts CURRY POWDER, HOT (THAI, YELLOW) CURRY POWDER, INDONESIAN RENDANG CURRY POWDER, JAPANESE, YELLOW CURRY POWDER, KASHMIRI SAFFRON – NO SALT CURRY POWDER, MADRAS CURRY POWDER, RED THAI CURRY POWDER, ROGAN JOSH – NO SALT CURRY POWDER, SWEET, ORGANIC – NO SALT CURRY POWDER, VADOUVAN FRENCH MASALA CURRY POWDER, VINDALOO DUKKAH (DUQQA) – contains almonds & hazelnuts EVERYTHING BAGEL SEASONING FAJITA SPICE BLEND FRENCH MUSTARD & HERB
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Sharing Platters Appetizers Salads Sushi Rolls
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Braised Chicken with Muhammara Sauce
Braised Chicken with Muhammara Sauce Serves 10 Ingredients For the chicken: 5 whole chicken legs, split into drumsticks and thighs 2 oz thyme, picked 1 tbso Aleppo pepper 1 tbsp urfa biber ¼ cup extra virgin olive oil 1/3 cup vegetable oil (grapeseed oil or safflower oil are preferred but any vegetable or canola oil is fine) 2 Spanish onions, large dice 1 carrot, large dice 2 stalks celery, large dice 2 bay leaves 2 qts chicken stock For the muhammara sauce: 3 red bell peppers 4 cloves roasted garlic ½ cup walnuts, toasted (option to substitute this with pumpkin seeds to make the dish nut free) Juice of 1 lemon 1 tbsp cumin seeds, toasted and ground 1 tbsp pomegranate molasses 1 tsp harissa ½ cup extra virgin olive oil Salt and pepper to taste _________________________________________________________________________ West Side Campaign Against Hunger • 263 West 86th Street • New York, New York 10024 (212) 362-3662 • www.wscah.org • [email protected] Facebook.com/wscah • Twitter: @wscah • Instagram: @wscah_ Procedure For the chicken: 1. Marinate chicken overnight with thyme leaves, aleppo pepper, urfa biber and olive oil 2. Season chicken with salt and pepper 3. Add 1.3 cup vegetable oil to a heavy bottomed pot and heat over high heat 4. Once the oil just begins to smoke, add chicken skin side down and sear on all sides until golden brown 5. Remove chicken from the pan and reserve 6. Add onions, carrots and celery to the pan and sauté briefly 7. Return chicken to the pan and cover with chicken stock 8.
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