FOOD BANK COOK OFF RAISING MONEY FOR THE FOOD BANK ENJOY DAN:

CELEBRATING EVERYTHING OUT OF THE GARDEN AT THE FOOD BANK
By CHEF DAN:
Serves 70-100 and DAN MAXWELL:
INGREDIENTS:
1 cup olive oil
8 cups couscous
10 onions chopped into bit size pieces
33 whole garlic cloves, peeled
8 cups green beans cut on the bias in 1-inch pieces
17 carrots, chopped, peeled and cut into 1-inch lengths
8 turnips, peeled and cut into 1-inch lengths
12 cups potatoes, chopped into bit size pieces
6 cups zucchini, chopped into bit-size pieces
4 bunches of kale, (ribs removed, leaves roughly shredded)
4 bunches Swiss chard, (ribs removed, leaves roughly shredded)
8 cups bok-choy, chopped into bit-size pieces
10 cups chopped tomatoes
40 cups spicy v-8 juice
1/2-cup dried Italian seasoning
1/2-cup light soy sauce
1/2-cup curry powder
5 teaspoons salt and 4 teaspoons black pepper
1 tablespoon fresh rosemary
3 cups cilantro, chopped
DIRECTIONS:
1. In a large bowl add 1/2-of the vegetables.
2. Add 1/4-cup olive oil, and coat and mix thoroughly.
3. Season with 4 EACH tablespoon soy sauce, Italian seasoning and curry powder, and 1 tablespoons red pepper flakes.
4. A pinch of salt and pepper.
4. Transfer the mixture to the steel grill fry pan.
5. Put on a medium-hot grill over open flame and blacken all the vegetables.
6. Repeat the ingredients and spices until all vegetables are blackened.
7. Meanwhile in a soup pot add spicy v-8 juice and bring to a boil.
8. Add all vegetables, couscous and simmer for 2 hours.
9. Adjust spices as needed.
ENJOY DAN: BON-APPETITE!!