Corn and Summer Squash

Published on Lunchbox (http://www.thelunchbox.org)

Recipe Name:	Corn and Summer Squash
Category / Sub-Category:

Serving Guidelines
Type of Pan:	2" Hotel Pan
Number of Pans Needed:	4.3
Elementary Portions Per Pan:	27
Secondary Portions Per Pan:	27
Elementary Serving Utensil:	6 oz. Spoodle
Secondary Serving Utensil:	6 oz. Spoodle
Elementary Cost per Serving:	$0.57
Secondary Cost per Serving:	$0.57

Recipe Total Yield
Volume	5 gal, 2 qt
Weight	35 lb

Servings	By Weight	By Volume	Each	Total
Elementary Servings	4 oz	12 Tbsp	N/A
Secondary Servings	4 oz	12 Tbsp	N/A

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	0	0	0.75
Secondary	0	0	0.75

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Corn, Frozen		14 lb	14 lb	3 gal
Vegetable Oil		1 C	8 oz	1 C
Onion, Yellow	small diced	6 lb	5.38 lb	3 qt
Zucchini	small diced	21.32 lb	20 lb	5 gal, 2 qt
Garlic, Fresh	minced	4.54 oz	4 oz	1 C
Salt, Kosher		1.5 oz	1.5 oz	3 Tbsp
Basil, Fresh	chopped	8.93 oz	5 oz	1 qt

Method

Thaw frozen corn on sheet pans overnight under refrigeration. Drain well in a colander.
Heat oil in a pan or tilt skillet over medium high heat.
Add garlic and salt and cook briefly taking care not to over cook the zucchini.
If cooking for same day service, add corn and cook through.
Add basil and mix well.
Portion into 2 inch hotel pans and hold hot for service according to HACCP SOP.
If cooking for following day service, cool the zucchini on sheet pans until below 40 degrees.
Combine cold zucchini, corn and basil.
Portion into 2 inch hotel pans.
Refrigerate until ready to serve.
Reheat, covered in a 350 degree oven until internal temperature reaches 165.

Shopping List

Stock Number	Case Description	Cases	Broken Units	Unit Description
2505	CORN KERN FZN 24#	0	3.5	PKGE (4LB)
1309	OIL VEGETABLE 6/1GAL	0	0.06	GALLON (1)
2413	ONION YELLOW JUMBO #	6	0	LB
2426	SQUASH, ZUCCHINI MEDIUM	1	1.32	LB
2416	GARLIC WHL PER LB	0	0.28	LB
1011	SALT KOSHER	0	0.03	BOX (3 LB)
2434	HERBS, BASIL PER 1/4#	2	0.93	OZ

Source URL: http://www.thelunchbox.org/menus-recipes/recipes/corn-and-summer-squash

Links:
[1] http://www.thelunchbox.org/category/recipe-course/side
[2] http://www.thelunchbox.org/category/recipe-category/vegetables
[3] http://www.addthis.com/bookmark.php
[4] http://www.thelunchbox.org/print/1088
[5] http://www.thelunchbox.org/printpdf/1088
[6] http://www.thelunchbox.org/recipes/spreadsheet/1088
[7] http://www.thelunchbox.org/sites/default/files/nutrition-info/Label_ Corn and Summer Squash.pdf