Greek / Mediterranean Night

Lemon-Oregano Chicken Thighs (Co-op Batch) · 120 servings

Ingredients

40 lb boneless skinless chicken thighs (≈18.1 kg)
3½ cups olive oil (≈840 mL)
14 lemons - juiced
1¾ cups dried oregano (≈84 g)
65-70 cloves garlic (≈195 g) - minced
1¾ cups plain Greek yogurt (≈430 g)
14 tbsp sea salt (≈252 g)

Instructions

Combine the olive oil, lemon juice, oregano, garlic, Greek yogurt, and salt.
Coat the chicken thoroughly in the marinade. Let it sit while the rest of prep begins; refrigerate if holding for an extended period.
Arrange the chicken in a single layer on sheet pans.
Bake at 400°F for about 40 minutes, rotating the pans as needed.
Cook until the thickest pieces reach at least 165°F. Hold hot for service.

Tofu Shawarma (Co-op Batch) · 50 servings

Ingredients

Instructions

Drain and press or dry the tofu well.
Slice the tofu into relatively thin pieces. At this volume, uniform slices matter more than matching the original grater method exactly.
Combine the olive oil, lemon juice, maple syrup or agave, spices, garlic, and cornstarch. Add enough water to make the mixture easy to coat with.
Toss the tofu gently with the shawarma marinade.
Spread across lined sheet pans without piling the tofu too deeply.
Bake at 375°F until browned and beginning to crisp at the edges, roughly 20-30 minutes in the convection ovens. Rotate the pans during cooking.

Turmeric Lemon Rice (Co-op Batch) · 170 servings

Ingredients

25 cups dry basmati rice (≈4.6 kg)
2 cups oil (≈480 mL)
8-10 lb sweet or yellow onions (≈3.6 kg) - finely chopped
1½ cups minced garlic (≈204 g)
20 lemons - juiced; zest 10 of them first
¾ cup turmeric (≈113 g)
Salt - to taste
Black pepper - to taste

Instructions

Cook the basmati rice in the large rice cooker.
Sauté the onions in the oil until softened; add the garlic near the end.
Mix in the lemon juice, lemon zest, turmeric, salt, and pepper.
Fold the seasoning mixture into the cooked rice.
Taste and adjust the lemon, salt, and turmeric before service.

Roasted Cauliflower & Carrots (Co-op Batch) · 170 servings

Ingredients

16 heads cauliflower - large, cut into medium florets
50-60 large carrots - cut slightly smaller than the cauliflower
2½ cups olive oil (≈600 mL)
½ cup dried oregano (≈24 g)
⅓ cup garlic powder (≈48 g)
¼ cup smoked paprika (≈28 g)
¼ cup salt (≈72 g) - then adjust to taste
3 tbsp black pepper (≈21 g)
6 lemons - juiced

Instructions

Cut the cauliflower into medium florets. Cut the carrots into pieces slightly smaller than the cauliflower so both finish at roughly the same time.
Toss with the olive oil, oregano, garlic powder, smoked paprika, salt, and pepper.
Spread across sheet pans without overcrowding.
Roast at 425°F until browned and tender, tossing and rotating as needed.
Finish with the fresh lemon juice before service.

Greek Cucumber-Tomato Salad · 170 servings

Ingredients

Instructions

Chop the cucumbers and tomatoes into bite-size pieces. Thinly slice or dice the red onion and chop the parsley.
Combine the vegetables shortly before dinner.
Whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Toss the salad with the dressing shortly before service.
Put the feta out separately so the base salad stays vegan.

Tzatziki (Co-op Batch) · 170 servings

Ingredients

16 cups whole-milk Greek yogurt (≈3.9 kg) - 1 gallon
8 cups finely grated cucumber - squeezed dry
1 cup fresh lemon juice (≈240 mL)
½ cup extra-virgin olive oil (≈120 mL)
16 cloves garlic (≈48 g) - grated or minced
1⅓ tbsp sea salt (≈24 g) - then adjust to taste
1 cup chopped fresh dill
1 cup chopped fresh mint - up to this much

Instructions

Grate the cucumber and squeeze out the excess liquid.
Combine the cucumber with the Greek yogurt, lemon juice, olive oil, garlic, salt, dill, and mint.
Taste and adjust the salt and lemon.
Refrigerate until service.

Hummus (Co-op Batch) · 170 servings

Ingredients

Instructions

Drain the soaked chickpeas and cook until very soft. Reserve some of the cooking liquid.
Work in manageable food-processor batches rather than attempting the whole quantity at once.
Whip the tahini and lemon juice first.
Add the olive oil, garlic, cumin, and salt.
Add the cooked chickpeas and process until smooth.
Add cold water or reserved chickpea liquid as needed to reach a creamy consistency.
Combine the individual batches in a large container and adjust the lemon and salt across the entire batch.
Finish with olive oil and paprika, sumac, or za'atar.

Greek / Mediterranean Night

Lemon-Oregano Chicken Thighs (Co-op Batch) · 120 servings

Ingredients

Instructions

Tofu Shawarma (Co-op Batch) · 50 servings

Ingredients

Instructions

Turmeric Lemon Rice (Co-op Batch) · 170 servings

Ingredients

Instructions

Roasted Cauliflower & Carrots (Co-op Batch) · 170 servings

Ingredients

Instructions

Greek Cucumber-Tomato Salad · 170 servings

Ingredients

Salad

Dressing

To serve

Instructions

Tzatziki (Co-op Batch) · 170 servings

Ingredients

Instructions

Hummus (Co-op Batch) · 170 servings

Ingredients

To finish

Instructions

Menu listing