1. A single serving consists of 6 oz. of capellini pasta, 3 oz. of pipette pasta, 1 oz. of red lentils and 1 oz. of black lentils.

For the pasta:

1. Fill 2 large sauce/stock pots with salted water and bring to a boil.
2. Dedicate one pot to the capellini and one to the pipette.
3. Prepare 2 colanders to strain the pasta once cooked. Additionally, prepare a container filled with ice to shock the pasta.
4. The capellini will cook faster than the pipette. Once each pasta is al dente, strain into the colanders and rinse with cold water to wash away residual starch. Add the ice to stop the pasta from overcooking. Once the ice has melted and the capellini and pipette are well strained, reserve in a covered container under refrigeration.

For the lentils:

1. Place each lentil variety on a separate half-size sheet tray. Pick through the lentils and discard any broken pieces, stones or foreign material.
2. Place each lentil type inside separate collanders.
3. Rinse under cold water until the water is clear.
4. Meanwhile, fill 2 sauce pots with 25 oz. of water each and heat.
5. When the water boils add the red lentils to 1 pot and the black beluga lentils to the other.
6. IMPORTANT! Simmer the red lentils for 5 minutes, pull off the heat and cover with a fitted lid for another 2 minutes.
7. For the black beluga lentils, simmer for 15 minutes, remove from the heat and cover for another 5 minutes.
8. Strain each lentil type separately using mesh strainers, discarding any cooking liquid.
9. Separately, place the red and black lentils on half-size sheet trays lined with parchment.
10. Season with salt and pepper.
11. Place the lentils under refrigeration until cool and then transfer to deli containers.  

1. Add the oil to a heated rondeau or braiser. Add the onions, garlic and 3 bay leaves. Sauté over low heat until the onions are translucent and tender. Season with salt and pepper.
2. Add the rice. Stir with a rubber spatula to coat the rice with the oil. Add the water, vegetable base, lemon juice and 3 bay leaves. Bring to a boil. Stirring frequently until base has dissolved.Season to taste with salt and pepper.
3. Cover tightly. Place in a 300°F convection oven or cook over a low flame, stirring occasionally. Cook until the liquid is absorbed and the rice is tender.
4. Spread the rice on a parchment-lined sheet pan. Allow to cool. Transfer to 3 oiled, 2" full-size stainless steel hotel pans. Cover with film wrap. Refrigerate until needed.

To prepare à la carte:

1. Place the desired portion of rice in a nonstick sauté pan. Add a small amount of water to reheat.

1. Fire roast the peppers over range-top burners until the skins are blistered and charred. Place the peppers in a small stainless steel bowl and cover it with film. Allow the peppers to cool for about 30 minutes. Wearing gloves and working on a cutting board, remove the stem end from the peppers and discard. Split the peppers in fourths lengthwise, following the contour of the pith and ribs. Remove the seeds and core and discard. Lay the pepper quarters flat, skin-side up. Using a paring knife alongside a paper towel, scrape the blistered skins in rows to remove the charred exterior and wipe your paring knife clean with the paper towel to keep your work surface clean. When the skins have been removed, use a clean paper towel to dab char specks from the peppers.
2. Cut the peppers into fajita style strips and reserve. Note: Reserve 5 oz. of each color of peppers strips. The rest will go into the sauce.
3. Strain the residual pepper jus from the bowl and save for puréeing.
4. In a small saucepan over medium heat, add the oil.
5. Once it begins to shimmer, add the shallots and garlic and sweat down.
6. Deglaze with white wine, then add the paprika and reduce the liquid by half.
7. Transfer to a Vitamix blender with the tomatoes and 9 oz. of the red pepper strips.
8. Purée until smooth, drizzling in the reserved pepper jus and water until you reach the desired sauce consistency.
9. Place the sauce in a squeeze bottle, and portion the peppers into 3 oz. portions. (You should have about 22 oz. of sauce and 15 oz. of red, yellow and orange pepper strips).
10. Each order gets roughly 4 oz. of the sauce and 3 oz. of the peppers.  

1. Remove stems from the cilantro and parsley. The finished weights need to be without the stems.
2. Remove whites from the green onion and reserve for additional recipes. Rough chop the green onions.
3. Remove the jalapeño tops, seeds and pith. The finished weight needs to be without them.
4. In small batches, place the parsley, cilantro, green onions, jalapeños and garlic in a food processor fitted with a metal blade. Pulse-chop to a fine minced texture, scraping down the sides as needed.
5. With the motor running stream in the oil, vinegar, and purée. Adjust the seasoning as desired with salt and pepper.
6. Place in a covered storage container and refrigerate until needed.  

1. Drain and rinse the chickpeas in a colander. Place in a storage container until needed. Keep moist so the flour will stick to chickpeas before frying.
2. Place the flour, granulated onion and garlic, salt and pepper in a stainless steel 4" half-size pan. Mix together thoroughly.

To prepare à la carte:

1. Place the desired size portion of chickpeas in the flour. Place the coated peas in a mesh screen pasta strainer. Shake excess flour into another stainless steel 4" half pan.
2. Place the peas in a heated 350°F deep-fryer. Cook for 2½ minutes or until golden-brown and crunchy. Allow to drain. Place on a paper towel.
3. Place the peas in a stainless steel mixing bowl. Sprinkle 1 tsp. of seasoning on the peas. Season with salt and pepper. Toss the bowl to coat the peas. Serve and garnish as desired.