Blooms & Bites Recipe Book

MATTER OF TASTE Blooms & Bites 2024 SPRING Recipes

myfoodpro.com

MYFOODPRO.COM

Spring 2024 MATTER OF TASTE

Contents Table of Designed & Edited by Mitu Zenaye & Kaitlyn Lemay

1 2 3 4 5 6 7

READY, SET, CLEAN WITH INTERCON! CREATE YOUR OWN ICE CREAM SANDWICH IRP DRY-AGED SLIDERS “LAUGHING BIRD” SHRIMP TACOS VINAIGRETTE RUSSIAN SALAD WINE MARINATED FLANK STEAK ICED COCONUT TEA LATTE SWEET WATERMELON TEA SANGRIA

8 9 10 11 12 13 15 16 17 18 19 20

CARAMEL THAI ICED COFFEE SPARKLING STRAWBERRY TEA VERSA PRODUCT FEATURE FARMER’S BREAKFAST BOWL HANDGARDS PRODUCT FEATURE AMBROSIA PIE PUB CHEESE FLIGHT CHARCUTERIE

SUGARED & SPICED NUTS SPICY DILL CHICKEN BITES APPLE BUTTER ASIAN PULLED PORK SLIDERS FRUITED BRÛLÉE

MATTER OF TASTE Spring 2024

21 22 23 24 25 26 27 28 29 30 31 32 33 35 36 37 38 39 40 41

SMOKED SAUSAGE ANTIPASTO PASTA SPICY HAM SALAD SPICY TURKEY PARM SLIDERS ITALIAN BEEF SUBS LOBSTER SALAD RED, WHITE, & BLUE PARFAIT CARBONARA BREAKFAST TACOS KRONOS FALAFEL WRAP MCCORMICK MONTREAL FLAT IRON STEAK MANGO-SERRANO POLLO ASADO TACOS CHORIQUESADILLA SWEET SOURCE PRODUCT FEATURE UNILEVER SHRIMP SALAD OVENSTONE PRODUCT FEATURE FURMANO’S SPRING SLAW FURMANO‘S TABBOULEH SALAD LEMON CHIFFON LASSONDE PAPPAS PRODUCT FEATURE COOKIES & CREAM CINNAMON CROISSANTS

Contents Table of Designed & Edited by Mitu Zenaye & Kaitlyn Lemay

42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61

MANGO CHUTNEY PANCAKES ROASTED REDSKIN BLUES ROASTED CORN, BLACK BEAN, & AVOCADO ENCHILADAS STRAWBERRY MOUNDS DESSERT FRIES FORMAN INC. PRODUCT FEATURE CORTONA PRODUCT FEATURE KERN MEAT CO. CHESAPEAKE BAY PORK CHOP ITALIAN CHICKEN PARM ITALIAN NACHOS EVENTS MADE EASY WITH LES CHATEAUX J&J SNACK FOODS PRODUCT FEATURE BACON, EGG, & CHEESE SANDWICH DOUBLE SMASHBURGER PHILLY’S BEST CHEESESTEAK SUB FRESH SALAD WITH SUGAR FOODS CROUTONS CAMPBELL’S TOMATO SOUP WITH MCCAIN CHEESE WEDGES HIGH LINER POLLOCK WINGS AND MCCAIN FRIES SENECA BEET SALAD WITH FETA SPICY PERDUE CHICKEN SANDWICH POTATO RING NACHOS WITH BRATSWURSTS

MATTER OF TASTE Spring 2024

62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82

PROP & PELLER PRODUCT FEATURE BUFFALO MEATBALL SLIDERS GRILLED SHRIMP BRUSCHETTA HERBED SHRIMP SALAD ON A WARM CROISSANT BERKS FRANKS PRODUCT FEATURE CHICKEN TACO POTATO SKINS COLOSSAL CHICKEN CRISP PARM CHICKEN & FRIES SPICY GLAZED CHICKEN TENDERS & FRIES DAVID’S COOKIES PB CUP ICE CREAM SANDWICH CORNBREAD CARIBBEAN JERK CHICKEN SLIDERS COOKIES & CREAM BANANA SPLIT PIE BOWL COSMO ICED TEA MOCKTAIL PILGRIM’S HOT CHICKEN TENDER SLIDER HOT HONEY CHICKEN TACOS CHICK’N BBQ PIZZA STUFFED STRAWBERRY SOURDOUGH FRENCH TOAST DART PRODUCT FEATURE NATALIE’S ORCHID ISLAND JUICE PRODUCT FEATURE OCEAN HORIZONS | AQUA STAR PRODUCT FEATURE CONTACT US!

ITEM PRODUCTS ON PROMO

BLUE PLANET SANITIZER & DISINFECTANT

22121

22122 OVEN MONSTER

22135

FRY-OUT

22133

ZAP ORANGE

22134 SUREFOOT EZ

22139 SCALE X

22132 SMART FLOOR DAILY CLEANER

Yes Chef! WE DELIVER

MYFOODPRO.COM

CREATE YOUR OWN ICE CREAM SANDWICH

Directions:

Place the cookie dough in the oven for 12-15 minutes, allow to cool and stuff with hard pack or soft serve ice cream. Your customers will love it!

Ice Cream Choices: Item 25568 - 1/3 GAL 16% Chocolate Ice Cream Item 25590 - 1/3 GAL 16% Strawberry Ice Cream Item 25595 - 1/3 GAL 16% Vanilla Bean Ice Cream Item 25598 - 1/3 GAL 16% Vanilla Ice Cream Item 47776 - 4/1 GAL 8% Chocolate Soft Serve Ice Cream Item 47777 - 4/1 GAL 8% Vanilla Soft Serve Ice Cream Cookie Choices: Item 17230 - 213 - 1.5 oz Cookie Dough Choc. Chip ZTF Item 17231 - 213 - 1.5 oz Cookie Dough Oatmeal Raisin ZTF Item 17232 - 213 - 1.5 oz Cookie Dough Sugar Old Fashion ZTF Item 17234 - 213 - 1.5 oz Cookie Dough Peanut Butter ZTF Item 17235 - 213 - 1.5 oz Cookie Dough White Choc. Macadamia ZTF Item 17229 - 213 - 1.5 oz Cookie Dough Lemon Cooler Gourmet Item 17251 - 213 - 1.5 oz Cookie Dough M&M Homestyle Item 92314 - 213 - 1.5 oz Cookie Dough Heath Bar Crunch Gourmet

Dry-Aged Sliders

28-day Dry-aged beef shoulder clods are double-ground into 2oz slider patties. Served with pickled onions & smoked BBQ sauce on brioche buns.

INGREDIENTS

88434 12 ea.

Dry-Aged Beef Slider Patties

44345 3/4 cup Pickled Onions 33361 1 Tbsp. 30454 1 1/2 cups Brioche Buns

Smoked BBQ Sauce

Recipe By

DIRECTIONS

Cook the Sliders: Season 2 oz. dry-aged beef sliders with salt and pepper. Cook on a medium-high grill or skillet for 2-3 minutes on each side for medium-rare. Toast the Buns: Lightly toast brioche buns on the grill or in a toaster until golden brown. Assemble the Sliders: Place cooked sliders on the bottom half of the toasted buns. Top with pickled onions and BBQ sauce. Serve: Place the top half of the brioche bun on each slider. Serve immediately while warm. Enjoy!

Item 67531 - “Laughing Bird” Shrimp Item 11855 - 3 Flour Tortillas Item 30453 - Shredded Cabbage Item 31756 - Grape Tomatoes, diced Item 31728 - Cilantro, garnish Item 49755 - Salsa, garnish Item 30941 - Lime Juice, garnish

Sautee shrimp in a skillet over medium-high heat. Place toppings in center of flour tortilla and top with 4- 5 shrimp. Garnish with chopped cilantro, salsa, and lime juice. Enjoy!

Vinaigrette Russian Salad With Beets, Pickles, Beans, and Carrots

Serves 6

1 hour

NOTES Vinaigrette is a classic Russian Salad with a makeover, made with boiled beets and carrots mixed with diced pickles and white beans. Add a hard boiled egg for more protein. A perfect side dish!

INGREDIENTS Item 11710 - 1.5 cups diced pickles (3-4) Item 11905 - 1.5 cups diced boiled carrots (3-6) Item 62030 - 1.5 cups diced boiled beets (2) Item 10292 - 1.5 cups cannellini beans (1 can) Item 54274 - 6 Tbsp. Extra Virgin Olive Oil Item 32006 - Dill for Garnish Salt & Pepper to taste DIRECTIONS Combine all ingredients and mix well. Set aside so flavors can marinate before serving. Recipe By

WINE MARINATED FLANK STEAK

Preparation Steps

Combine Marinade Ingredients in a small bowl. Place beef steak and marinade in a food-safe plastic bag and turn to coat. Close the bag securely and marinate in the refrigerator for at least 6 hours or overnight, turning occasionally. Remove the steak from the marinade and discard the plastic bag. Place steak on grid over medium, ash-covered coals. Grill, covered for 11-16 minutes (medium heat on preheated gas grill 16-21 minutes) for medium rare (145°F) or medium (160°F) turning occasionally. Carve steak against the grain into thin slices. Season with salt & pepper and serve.

Recipe By

Prepared By Chef

Dustin Stone Item CHB24 - 1 pound Certified Hereford Beef Flank Steak Item 31040 - 1/4 cup Chopped Onion Item 20426 - 2 Tbps Brown Sugar Item 43690 - 2 Tbsp Soy Sauce (regular or reduced sodium) Ingredients

Item 31135 - 1 Tbsp Fresh Lime Juice Item 41087 - 1 Tbsp Vegetable Oil Item 71197* - 1.5 tsp Minced Garlic 1/3 cup Dry Red Wine

with Chef Dustin Stone COOKING With

ICED COCONUT TEA LATTE

Ingredients Item 18449 - 1 1/2 cups Brewed Red Diamond Tea Item 46720* - 1/4 cup Coco Lopez Cream of Coconut (special order) 1 glass of Ice

Fill glass with ice and pour in tea and cream of coconut, stir and enjoy. Note: Add Malibu Rum to turn this latte into a summertime cocktail! Recipe By Directions

Sweet Watermelon Tea Sangria

This flavorful black tea is summertime in a glass, over ice. Every sip tastes like a fresh, juicy slice of watermelon on a sunny day! Your customer satisfaction is guaranteed when you serve Simple Sweet Tea - Every Glass, Every Time! Available in 16 filter bags/case Yields 1.5gal/brew Ingredients Item 16137* - 1.5 gal of Sweet Watermelon Tea

Recipe By

Item 33143 - 2 Oranges, sliced Item 30941 - 2 Limes, sliced Item 30824 - 2 Lemons, sliced Additional Fruit by Choice 750 ml Sparkling Red/White Wine Directions

Combine Tea and Wine and pour over prepared fruit. Steep the tea for several hours or overnight. Serve over ice and garnish with fresh watermelon and mint leaves.

CARAMEL THAI ICED COFFEE

Recipe By

Ingredients

Directions

Mix the cardamom with 2 cups of ground coffee, and brew together. 1. Chill cardamom- infused coffee in the refrigerator. 2. Pour the chilled coffee over ice. Drizzle in sweetened condensed milk. Drizzle caramel sauce on top. *(For chocolate variant, omit caramel and drizzle chocolate sauce). 3.

Item 70292 - 2 cups Red Diamond® 100% Arabica Coffee

Item 43597 - 6 tbsp. Sweetened Condensed Milk

Item 47517 - 1 tbsp. Caramel Sauce

1 tsp. Ground Cardamom

Sparkling Strawberry Tea

Ingredients

Directions Place strawberries in a blender, and process until smooth. 1. 2.Put loose tea in a heatproof, bowl and pour water over. 3.Cover, and steep for 10 minutes. Pour the tea through a fine mesh strainer into a large pitcher or punch bowl. 4. Add the sugar, lemonade concentrate, and strawberry puree. 5. 6.Stir to blend. 7.Cover and refrigerate. 8.When ready to serve, add the lemon-lime soda. 9.Stir and serve over ice. 10.Garnish with a mint sprig. Recipe By Item 18449 - 2 tbsp. loose Red Diamond Premium Tea Item 31644 - 1 qt strawberries, fresh, washed, & capped Item 40981 - 1/2 cup sugar Item 21192 - 1 can (6oz) frozen lemonade concentrate, thawed Item 41365 - 1 2-liter bottle lemon-lime soda carbonated, cold Item 30980 - Mint Sprigs, for garnish 1 1/2 qts boiling water

Item Pack Size Description

17261 6

17 OZ PAN SPRAY OLIVE MIST SEASONING

30315 6

17 OZ PAN SPRAY ALL-PURPOSE WATER-BASED

30317 6

16 OZ PAN SPRAY HIGH HEAT COOKING & BAKING

40316 6

17 OZ PAN SPRAY MULTI-PURPOSE (VEG OIL)

46100 6

14 OZ PAN SPRAY COATING VEGALENE ZTF

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Farmer’s Breakfast Bowl

DIRECTIONS

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. 1. Add diced potatoes, onion, green peppers, and ham to skillet. Cook until crispy and tender. 2. In a separate pan, scramble eggs to your liking. When egg is done cooking add to the larger skillet and toss everything to combine. 3. Stir in cheese until just melted, season with salt and pepper, and garnish with fresh chopped chives or dill. 4. 5.Serve immediately and enjoy!

Item 62027 - 1 cup diced Breakfast Potatoes Item 31279 - 1/4 cup Green Pepper, chopped Item 31040 - 1/4 small Onion, chopped Item 29632 - 1/2 cup diced Ham Item 54274 - 2 tbsp Olive Oil Item 30610 - 2 Kreider Farms Large Eggs Item 10309 - 1/4 cup Cheddar Cheese Item 32050 - Chives/Dill (32006) for garnish Salt & Pepper to taste INGREDIENTS

Recipe By

NITRILE GLOVES Companions Merit Nitrile Gloves are premium tight fitting glove with great strength and durability. They are ideal for use around heat, and are a great choice for cooking proteins and handling grease and oils.

MERIT BLACK NITRILE GLOVES - NEW ITEMS

Item Description CPN NIT PF BLK 10/100 - MERIT CPN NIT PF BLK 10/100 - MERIT CPN NIT PF BLK 10/100 - MERIT

Size M L XL

HGI# 73612 73613 73614

Powder No No No

LOW DENSITY RECLOSABLE BAGS

Companions Merit Low Density Reclosable Bags provide the perfect solution to help reduce food waste, store foods efficiently, and keep foods fresh. Our Low Density Reclosable bags offer zipper closure technology to help reduce the amount of air intake inside the bag, keeping your foods fresh when you need them.

MERIT LOW DENSITY RECLOSABLE BAGS - NEW ITEMS

Item Description CPN RECLOSABLE - PINT - MERIT CPN RECLOSABLE - QUART - MERIT CPN RECLOSABLE - GALLON - MERIT CPN RECLOSABLE - 2 GALLON - MERIT

HGI#

Size (in) 6.5 x 6 7 x 8 10.5 x 10.5 13 x 15.5

Case Qty. 500 500 250 100

87210 87220 87230 87235

Yes Chef! WE DELIVER

Ambrosia Pie

DIRECTIONS

INGREDIENTS

Item 39928 - 1/4 lb Ambrosia Salad Item 41860 - Pie Crust Graham RTU ZTF Item 44515 - 8 ea. Maraschino Cherries

Scoop Ambrosia Salad into the pie crust. 1. Cover and refrigerate for at least 2 hours or up to 3 days. 2. Garnish each slice with a maraschino cherry before serving. 3.

Recipe By

Pub Cheese Flight Charcuterie

INGREDIENTS

Item 39965 - 4 tbsp. Carmelized onion & Bacon Cheese Spread Item 39964 - 4 tbsp. Tavern Cheddar Cheese Spread Item 39966 - 4 tbsp. Chipotle Cheddar Cheese Spread Item 36667 - 4 tbsp. Roasted Garlic & Dijon Cheese Spread

Item 39889 - 1 oz. Marinated Mushroom Salad Item 89670 - 8 ea. Pretzel Nuggets Soft 1/2 oz Item 30314 - 4 sticks Celery 3 CT Item 31731 - 4 ea. Tomato Cherry 1/2 Flat Item 63521 - 10 ea. Cracker Royal Banquet ZTF

Recipe By

DIRECTIONS Heat Pretzel Nuggets according to the provided instructions. 1. Scoop cheese spreads into glasses; marinated mushrooms into ramekin. 2. Assemble the platter with crackers, pretzel nuggets, tomatoes, and celery 3.

Spicy Dill Chicken Bites

Ingredients

Item 86326 - 4 Koch Boneless Wings Fully Cooked Item 92749 - 8 Lake Erie Breaded Dill Pickles Item 33315 - 3 tbsp. Baron’s BBQ Spice Rub Seasoning Item 33393 - 1 tbsp. Baron’s Red Cayenne Pepper Item 15170 - 4 Sister Schubert Yeast Dinner Rolls (2 oz) Item 20777 - 4 tbsp. Ranch Dressing

Directions Fry wings 3-5 minutes until crisp. Fry breaded pickles according to package. In a small bowl, mix BBQ spice and cayenne pepper. Toss cooked wings in the spice mixture. Put one wing and 2 pickles on each roll and top with ranch dressing.

APPLE BUTTER ASIAN PULLED PORK SLIDERS Ingredients

Item 28904 - 4 lbs Smithfield Pulled Pork Item 43666* - 1 1/2 tbsp. Five-spice Seasoning Blend Item 33619 - 1 tbsp. Baron’s Smoked Paprika Item 44281 - 2 tbsp. Vegetable Oil Item 31033 - 3 cups chopped Sweet Onion Item 33651 - 1 1/2 cups finely chopped Carrots Item 71197* - 1 1/2 tbsp. minced Garlic Item 21693 - 2 cups Chicken Broth Item 40018 - 1 1/2 cups Musselsman’s Premium Apple Butter Item 70522 - 1/2 cup Rice Vinegar Item 43690 - 1/4 cup Soy Sauce Low Sodium Item 15170 - 8 ct Sister Schubert Yeast Dinner Rolls (2 oz)

Item 31062 - Scallions thinly sliced for garnish Item 40288 - Pickled Jalapeño slices for garnish

Directions

In a bowl, toss Smithfield pulled pork with five-spice and paprika to coat. Cover and refrigerate at least 1 hour before cooking. In a skillet, heat oil over a medium high heat; add onion and saute 1 minute. Stir in carrots and garlic and continue to cook 1 minute. Add seasoned pork and saute 2 minutes, stirring often. Mix in stock, apple butter, vinegar, and soy sauce, and bring to a simmer. Heat thoroughly and keep warm until ready to serve. Scoop 1/4 cup mixture onto slider roll and serve topped with pickled jalapeño slices and chopped scallions.

Fruited Brûlée INGREDIENTS Item 30317 - Non-Stick Cooking Spray Item 30610 - 12 large Egg Yolks Item 19087 - 3/4 cup Whole Milk

Item 37527 - 1.5 qt Highland Market Vanilla Pudding Item 26021 - 3 cups Highland Market Cherry Pie Filling & Fruit Topping Item 40981 - 1/3 cup granulated sugar

DIRECTIONS

1. Preheat conventional oven to 325°F. 2.Spray insides of 24 6-oz. custard cups. Hold.

In small bowl, whisk together egg yolks until smooth. Add milk and whisk until smooth. Stir in vanilla pudding and whisk to mix well. Hold. 3. To Assemble: Portion 2 Tbsp cherry pie filling into the bottom of each prepared custard cup. Portion 1/2 cup of custard mixture on top of fruit. 4. Place custard cups in a single layer in a water bath with very hot water, 3/4 of the way up the sides of the custard cups (use 2 full-sized, shallow hotel pans, 12 custard cups per pan). Bake 30 to 35 minutes or until custard is set and heated through. Remove from oven and cool. Cover and refrigerate until ready to serve. 5. To Serve: For each serving, sprinkle top of each fruited brulee with 1/2 tsp. sugar and heat top under a broiler or salamander until brown and bubbly. Remove from broiler and let stand until firm. Serve Immediately. 6.

SMOKED SAUSAGE ANTIPASTO PASTA

Directions

Ingredients

Cook the pasta al dente and rinse with cold water. 1. Cut the sausage into bite-sized rounds. 2. Heat a saute pan over medium heat, add 1 tbsp olive oil and saute smoked sausage until just browned. Set aside to cool. 3. In an extra large mixing bowl place pasta, cheese, olives, peppers, scallions and tomatoes. 4. In a medium mixing bowl, whisk together remaining olive oil, vinegar, lemon juice, lemon zest, parsley, oregano, salt and pepper. 5. Pour dressing over the vegetable mixture and toss to coat. 6. 7.Fold in the smoked sausage and serve.

Note: For a richer flavor, try grilling the sausage and cut into rounds after. Item 76824 - 1/4 cup Balsamic Vinegar Item 31680 - 1 Lemon juiced and zested Item 31219 - 2 tbsp. Fresh Parsley, chopped Item 70790 - 1/4 cup Fresh Oregano, chopped Salt & Pepper to Taste Item 56712 - 1 lb Smithfield Smoked Sausage Item 22710 - 1 tbsp. Extra Virgin Olive Oil Item 56343 - 1 lb. Cortona Seashell Pasta Item 44591 - 8 oz Parmesan Cheese Item 26663 - 1 cup diced Black Olives Item 65830 - 1 Red Bell Pepper, diced Item 75503 - 1 Green Bell Pepper, diced Item 31062 - 2 tbsp. Scallions, diced Item 31730 - 2 cups Cherry Tomatoes halved Item 22710 - 3/4 cup Olive Oil

Recipe By

Spicy Turkey Parm Sliders

Item 10650 - 1/4" slices Mrs. Ressler’s Off the Bone Turkey Breast Item 92764* - 2 cubes ea. Lake Erie Breaded Hot Pepper Cheese Cubes Item 30207 - 1 cup Cortona Cut Tomatoes in Puree Item 33436 - 1 tbsp. Baron’s Dried Basil Item 24819 - 8 Slider Rolls Item 33436 - 8 Fresh Basil Leaves Ingredients Directions

Heat the turkey breast uncovered at 450 degrees for 45 minutes. Fry the breaded cheese cubes 3-5 minutes until crisp. In small bowl, combine tomatoes and dried basil. Place 2-3 slices of turkey and 2 cheese cubes on each roll. Spoon warm tomatoes over the cheese cubes and top with a fresh basil leaf.

Italian Beef Subs

Ingredients

Item 10685 - 1 Mrs. Resslers Beef Top Round Med Rare Item 42530 - 8 cups Au Jus Item 55050 - 12 White Sub Rolls 12" Item 55200* - 1 Jar Giardiniera

Directions Slice the meat as thin as possible against the grain until you have sliced up the entire roast. Note: Using a deli meat slicer is best. 1. Place small handfuls of thinly sliced beef into the au jus and cook on medium-low in the broth mixture for 10 minutes to flavor the beef. 2. Pile the beef on a sub roll and ladle over extra au jus. 3. 4.Top the Italian Beef sub with giardiniera.

LOBSTER SALAD

Ingredients

Item 12410* - 1 pack Lobster Salad Sensations Item 46405 - 1/2 cup Mayonnaise Item 49868 - 1 tbsp. Mustard Item 30311 - 2 stalks Celery, diced Item 31040 - 1/4 cup Onion, diced Item 31680 - 1 tbsp. Lemon Juice Item 32006 - 1 tbsp. Dill, roughly chopped Item 23725 - Oven Stone Hot Dog Roll Item 31219 - garnish with Fresh Parsley Salt & Pepper to Taste Directions Combine everything except the Lobster, and mix well. 1. Break up Lobster chunks then fold them into the mayo mixture. Add salt & pepper to taste. 2. 3.Cover and refrigerate overnight. Remove from refrigerator and portion into split-top rolls. 4. 5.Garnish with fresh chopped parsley and serve.

Red, White, & Blue Parfait

Ingredients

Item 65000 - 2 cups DOLE Chef-Ready Strawberries (cuts, diced, or sliced) Item 65004 - 2 cups DOLE IQF Whole Blueberries Item 20512 - 2 cups low-fat Vanilla Yogurt Item 88006 - 2 cups Granola Item 11955 - Whipped Cream Topping

Directions

1. Combine berries in a large mixing bowl. 2. Layer servings cup with 1/4 cup yogurt, 1/8 cup granola and 1/4 cup berries. 3. Repeat layers then top with Whipped Cream.

Carbonara

Ingredients

Item 81324 - 4 oz (2 strips) Kunzler Bacon, diced Item 46625 - 1 box Barilla Spaghetti Pasta Item 30610 - 1 Egg Yolk Item 11110 - 1/3 cup Grated Pecorino Romano Cheese Item 53300 - 1/2 tsp Black Pepper Item 31219 - garnish with Fresh Parsley 6 qt salted water for boiling pasta Salt & Pepper to Taste

Directions

1. Bring 6 quarts of salted water to a boil. Cook pasta until al dente, reserve 1/4c pasta water. 2. Cook bacon until crispy & golden brown, set aside, and reserve rendered fat. 3. In a bowl whisk egg yolk, pecorino romano cheese, and black pepper. 4. Slowly add rendered bacon fat and reserved pasta water to egg mixture. 5. Add bacon and pasta, toss together. 6. Serve and top with grated pecorino, black pepper & parsley garnish.

Breakfast Tacos

Directions Mix sour cream, lemon juice, and Cholula Chili lime sauce, chill in the refrigerator. Cook Quality Beef over medium heat until thoroughly cooked, set aside. Whisk eggs and whole milk in a separate bowl, and set aside. Sautee onions over medium heat until translucent, add egg mixture stirring until cooked. Heat the corn tortillas in a dry skillet or microwave until they are warm and pliable.

Ingredients

Item 25610 - 8 Abuelita Corn Tortillas Item 80937 - 1 lb Quality Beef Item 31040 - 1/2 cup White Onion, diced Item 30610 - 6 Large Eggs

Item 19087 - 2 tbsp. Whole Milk Item 31680 - 2 tbsp. Lemon Juice Item 28702 - 1 cup Sour Cream

Item 46156* - 1 cup Cholula Chili Lime Sauce Item 30941 - 1 Lime sliced into wedges, garnish Item 31728 - Fresh Cilantro, garnish Garnish with more Cholula Chili Lime Sauce

Falafel Wrap

INGREDIENTS

Cook Falafel according to package. Heat pita bread in oven until warm and pliable. Spread a layer of hummus evenly across the center of the pita bread. Place the cooked falafel pieces on top of the hummus, arranging them in a single layer down the center of the pita bread. Add sliced pickles on top of the falafel, followed by a sprinkle of freshly chopped parsley. Drizzle tahini sauce all over the top. Top the falafel, pickles, parsley, and tahini with a handful of fresh salads such as lettuce, cucumber, tomato, and peppers. Carefully fold the sides of the pita bread over the filling, then roll it up tightly. Slice the falafel wrap in half diagonally, and serve immediately. DIRECTIONS

Item 80235* - Falafel pieces Item 80237 - Hummus Item 24663 - Pickles, sliced Item 31219 - Fresh parsley, chopped

Item 71052 - Tahini sauce Item 31550 - Salad greens Item 80579 - Pita Bread

Flat Iron Steak With McCormick Montreal Seasoning and Stir Fry Vegetables

INGREDIENTS

DIRECTIONS

Steak Seasoning (to grill) Item 80460 - 2, 6 oz Flat Iron Steaks Item 41481 - 2 tbsp. McCormick Grill Mates

Make Stir Fry Sauce - Combine soy sauce, sesame oil, brown sugar, water, red pepper flakes, garlic powder, and ground ginger. Whisk all ingredients together until well combined. Season & Grill Steak - Preheat oven to 500 degrees. Pat steaks dry and rub generously with McCormick Grill Mates Montreal Steak Seasoning. Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until steak reaches desired level of doneness. (135 degrees F for medium rare, 140 for medium.) When steaks are removed from he grill, immediately top with 1 tbsp. butter each and tent with foil. Allow steaks to rest 5- 10 minutes before slicing. Stir Fry Vegetables - While steaks are cooking, cook off vegetables. Heat a saute pan to medium heat with 1 tbsp. of vegetable oil. Cook onions on medium heat until softened stirring occasionally. Turn heat up to medium-high and add sliced peppers and snap peas to the onions. Cook 3-5 minutes until slightly softened without overcooking. Next, add in the spinach and stir gently until wilted. Add in prepared stir fry sauce and toss vegetables to coat evenly. Serve the vegetables immediately with the steak. Enjoy!

Montreal Steak Seasoning Item 10245 -1 tbsp. butter

Stir Fry Vegetables Item 33510 - 1 Red Pepper, sliced Item 31030 - 1 Onion, sliced Item 31279 - 1 Green Pepper, sliced Item 31239 - 1 cup Snap Peas, halved Item 31493 - 2 cups Spinach Item 44281 - 1 tbsp. Vegetable Oil Item 43690 - 1 tbsp. Soy Sauce Item 56632 - 1/2 tsp Sesame Oil Item 41010 - 2 tbsp. Brown Sugar Item 43149* - 1 tsp. McCormick Garlic Powder 1/2 tsp McCormick Ground Ginger 2 tsp. McCormick Red Pepper Flakes 1 tsp. Water

Ingredients

Item 25610 - 30 ea. 6" Corn Tortilla Item 81303 - 6 lbs. Chicken thighs, boneless, skinless, and trimmed Item 10996 - 2 1/2 cups Mangoes drained, reserve 1/2 cup mango syrup

Item 54269 - 1/3 cup Avocado Oil Item 30941 -1/4 cup Lime Juice

Item 38917 - 1 ea. Yellow Onion, diced Item 30700 - 8 ea. Garlic Cloves, minced Item 48946* - 2 oz. Achiote Paste Item 23349 - 1 tbsp. Coriander, ground Item 23352 - 1 tbsp Cumin, ground Item 44065 - 2 tbsp. Kosher Salt Item 33619 -2 tsp. Smoked Paprika Item 33456 - 2 tsp. Oregano Item 43161* - 1 tsp. Chipotle Pepper, ground Item 31625 - 30 ea. Serrano pepper, sliced Item 31728 - 30 ea. Cilantro Leaves Item 31264 - 3 ea. Avocadoes Item 30941 - 30 ea. Limes, cut in wedges

Mango-Serrano Pollo Asado Tacos

Directions

Place the trimmed chicken thighs in a Cambro, cover with the marinade, and refrigerate for 12-24 hours. 1. Drain the chicken from the marinade and heat a grill. 2. Season the chicken with salt and pepper, and grill the chicken until well charred and cooked through. 3. 4.Let the chicken rest 2-3 minutes before dicing. For each serving, toss 6 oz of diced chicken thighs with ¼ cup Diced Mangoes and mix to combine. 5. In a blender, combine the oil, reserved mango syrup, onion, garlic, achiote paste, and all the spices. Blend to combine. 6. Divide between 3 heated Golden Blend Tortillas and garnish each taco with 3 Serrano pepper slices and a cilantro leaf. 7. 8.Serve with a sliced avocado.

Ingredients

Item 11810 - 10 ea. 12" White Tortilla Item 21157 - 2 lbs. Chorizo, remove casing Item 29340 - 1 1/2 cups Heavy Cream Item 60005 -1 lb Monterey Jack, shredded Item 68247* - 8 cups Oaxaca Cheese, shredded Item 31293 - 4 cups Red Bell Pepper, julienned Item 23352 - 1 tsp. Cumin Item 31098 - 5 cups Yellow Onions, julienned Item 38918 - 5 cups Red Onions, julienned Item 54269 - 1/2 cup Avocado Oil Item 44066 -3 tsp. Kosher Salt (1 tsp. for peppers, and 2tsp. for onions) Item 31062 - 1/2 cup Green Onions, julienned

Choriquesadilla Directions Sauté the red peppers with cumin seeds, ¼ cup avocado oil, and 1 tsp kosher salt until lightly browned and softened, 3-4 minutes. Cool on a sheet pan and set aside. Sauté the yellow and red onions with ¼ cup avocado oil until lightly browned and softened, 5-6 minutes. Cool on a sheet pan and set aside. In a large sauté pan, cook the chorizo until browned and cooked through. Drain oil from chorizo, and transfer to a 1/6th pan to keep warm. Heat a flattop griddle to 350°F. In a small pot, heat the heavy cream to a low simmer and slowly whisk in the shredded cheese. Whisk the cheese until completely mixed. Place in pan to keep warm. Grill the quesadilla with the following: (1) 12” Foodservice White Tortilla, 2/3rd cup Oaxaca cheese, ½ cup sauteed Onions, 1/3rd cup Sauteed peppers. Grill until golden brown, transfer to cutting board and cut in quarters. Place onto a serving dish and serve with a side of the queso, topped with cooked chorizo. Garnish with thinly sliced green onions 32

Recipe By

New York Style Vanilla Cheesecake - Item # 18416 Creamy, decadent, vanilla cheesecake baked on a buttery graham crust. It’s classically indulgent as is or you can let your culinary imagination run wild with your signature toppings. Any way you serve it…it’s right. Pre-sliced for convenience and consistency. Chocolate Mousse Cake - Item # 18408 Moist dark chocolate buttermilk cake. Filled with espresso chocolate mousse and covered in creamy chocolate icing, garnished with chocolate cookie crumbs. Pre-sliced for convenience and consistency. Chocolate Lava Cake GF - Item # 18409 Flourless dark chocolate filled with chocolate ganache in an individually sized dessert. Perfect chilled or warmed slightly in a microwave. Magnificent Carrot Cake - Item # 18410 Three layers of cake loaded with shredded carrots, coconut, pecan pieces, and crushed pineapple. It’s then layered and topped with a magnificently indulgent, cream cheese icing and garnished with chopped walnuts. Pre- sliced for convenience and consistency. Lemon Blueberry Cheesecake - Item # 18407 Tart lemon cheesecake swirled with plump blueberries and garnished with lemon whipped cream. Pre-sliced for convenience and consistency.

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Cheesecake Bite Size Assortment - Item # 29503 Bite-size vanilla cheesecakes with an assortment of toppings: chocolate drizzle, raspberry jam, chocolate chips, and shortbread crumb. It’s the go-to when one flavor won’t do. Mondo Chocolate Cake - Item # 18419 Three layers of richly moist, chocolate cake that’s layered with decadent butter icing. Only to be generously topped with even more rich, chocolate butter icing and garnished with chocolate cookie crumbs to complete this mondo masterpiece. Pre- sliced for convenience and consistency. Luscious Lemon Italian Cream Cake - Item # 41417 A refreshingly light cream cake filled with luscious, lemon mascarpone cream that’s topped with vanilla cake crumbs and dusted with powdered sugar. An exacting balance of creamy sweetness and subtle tartness perfectly complements this light, airy cake. Pre-sliced for convenience and consistency. Fudge Brownie - Item # 41419 A rich fudge brownie that’s made with real butter and melted chocolate. The result is a decadent, stand-alone dessert or potentially the inspiration to your own personal ode to à la mode. Pre-sliced for convenience and consistency.

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SALAD Item 70124 - 2 lbs Steamed Shrimp Peeled Item 31040 - 1/4 of an Onion, diced Item 30311 - 3 Celery Stalks, diced Item 46405 - 1 cup Hellmann’s Extra Heavy Mayo Item 45350 - Old Bay to Taste Shrimp Ingredients

Directions Mix all ingredients together and refrigerate for at least 30 minutes then serve.

WHITE BREAD

ITEM 11835

C rafting M oments , O ne S lice at a T ime

YELLOW TEXAS TOAST BREAD

6" HOT DOG BUN HINGE SLICED

4" WHITE HAMBURGER BUN, SLICED

ITEM 13625

ITEM 23725

ITEM 51927

PULLMAN WHEAT BREAD 1/2" SLICED

4.5" SPLIT TOP POTATO BUN SLICED

SOURDOUGH BREAD

ITEM 15715

ITEM 32765

ITEM 51939

NOW IN STOCK!

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Spring Slaw with Furmano’s Farro & Chickpeas

Ingredients

Item 35987* - 3 cups Furmanos Fully Cooked Farro, drained & rinsed Item 70062 - 3 cups Furmano’s Chickpeas, drained & rinsed Item 30166* - 2 cups broccoli slaw mix Item 30453 - 2 cups red cabbage, shredded Item 33339 - 2 cups heirloom cherry tomatoes, cut in ½ Item 33275 - 1 cup carrots, shredded Item 31302 - 2 cups mini mixed peppers, julienned Item 29934 - 1 cup feta, crumbles Item 20765 - 3 cups coleslaw dressing Item 30442 - 2 tsp celery seeds

Directions

Place farro in a large bowl. Add the garbanzo beans, feta, broccoli slaw mix, red cabbage, cherry tomatoes, carrots, peppers and feta. Toss well to combine. Pour the coleslaw dressing over the mixture. Add the celery seed and mix well. Serve cold. Serves 15.

Tabbouleh Salad

Ingredients Item 10062 - 5 cups Quinoa

Item 70062 - 5 cups Furmano’s Chickpeas, drained & rinsed Item 33339 - 2 cups heirloom cherry tomatoes, cut in ½ Item 30535 - 2 cups English cucumbers, small dice Item 31062 - 1 bunch of scallions, cut on the bias Item 31227 - 2 cups Italian parsley, chopped Item 30980 - 1 cup mint leaves, chopped Item 20949 - 10 ounces Greek dressing Item 30824 - 5 lemons, juiced Kosher Salt & Black Pepper, coarse ground to taste

Directions

Place fluffed quinoa in a large bowl. Add garbanzo beans, cherry tomatoes, cucumbers, scallions, parsley, and mint. Toss well to combine. Pour Greek dressing over the mixture. Season with salt and pepper. Serve Cold. Serves 50.

Lemon Chiffon

Item 11955 - 1 bag Rich’s On Top Original Whipped Topping Item 40043 - 3 oz Lemon Instant Pudding Item 43196 - 1 tbsp. Pure Lemon Extract Ingredients

Cut the top of the bag and dispense the Op Top into a large bowl. Mix in the instant pudding and lemon extract. Scoop the mixture back into the On Top bag and use a pastry clip to secure. Layer graham cracker as a base layer and add a swirl of On Top. Garnish with a slice of lemon and enjoy! Directions

Stocked@

Item Pack Size Description 72800 24 7.2 oz JUICE - ORANGE UNSWT 24/7.2OZ CANS 70158 12 32 oz JUICE - LEMON QUARTS 62784 24 7.2 oz JUICE - IND CAN APPLE 7.2OZ 62783 24 7.2 oz JUICE - GRAPEFRUIT 24/7.2OZ CANS 46192 8 48 oz JUICE - PINEAPPLE 100% NSA RTS PET 46173 8 48 oz JUICE - APPLE 100% NSA RTS PET 46029 8 48 oz JUICE - CRANBERRY CKTL 27% RTS PET 45302 24 7.2 oz JUICE - CRANBERRY COCKTAIL 24/7.2OZ CAN 45293 8 48 oz JUICE - ORANGE 100% RTS PET 45273 8 48 oz JUICE - PRUNE 100% NSA RTS PET

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Cookies & Cream Cinnamon Croissants

INGREDIENTS PREP: Item 17315* - 16 ea. Pillsbury Freezer-to-Oven Chocolate Croissant Dough Item 40071 - 1 tbsp. Cinnamon Item 40981 - 2 tbsp. Granulated Sugar COOKIES & CREAM MOUSSE: Item 20512 - 1/4 bag Yoplait ParfaitPro Lowfat Vanilla Yogurt Item 11955 - 4 1/2 cups Non-dairy whipped topping Item 40657 - 3/4 cup Cream-filled chocolate sandwich cookies, crushed DIRECTIONS

PREP: Place croissants on a parchment-lined sheet pan, shiny side up; sprinkle evenly with cinnamon sugar. Bake croissants as indicated on the package; allow to cool for 1 hour. Slice cooled croissants in half, lengthwise. COOKIES & CREAM MOUSSE: Add yogurt and whipped topping to a large stainless mixing bowl; mix with a wire whisk until the mixture is light, airy, and well-blended. Fold in crushed chocolate sandwich cookies until combined; transfer to an air-tight container and refrigerate until needed. ASSEMBLY: Remove the tops of the croissants and add a #16 scoop of Cookies and Cream Mousse to the bottom piece. Replace the top piece and serve immediately.

Ingredients

STRAWBERRY COULIS Item 31644 - 16 1/4 cups Strawberries, fresh

Item 40981 - 2 1/4 cups Granulated Sugar

MANGO CHUTNEY Item 38917 - 1 1/2 cups Yellow Onion, diced

Item 10190 - 1/2 cup Butter, unsalted

Mango Chutney Pancakes

Item 31293 - 3/4 cup Red Bell Pepper, diced

with strawberry coulis

Item 20964 - 8 cups Mango, fresh & diced

Directions

Item 40981 - 2 1/4 cup Granulated Sugar

STRAWBERRY COULIS: Clean and hull strawberries and place them in a food processor. Add sugar and pulse until the mixture is well blended; set aside. MANGO CHUTNEY: S auté onion and butter in a medium saucepan until tender. Add bell peppers, mango, sugar, cinnamon, and vinegar. Cook for 10- 14 minutes or until the chutney starts to thicken. Remove from heat and keep warm. PANCAKES: Mix water and pancake mix in a mixing bowl using a whisk until blended and smooth. Deposit 2 oz of batter onto a lightly greased 375- degree griddle; cook 1 1/2 minutes on each side until pancake turns golden brown and edges begin to dry. FINISHING: Spread 1 oz Mango Chutney down the center of each pancake; fold over and place on serving platter with seam facing down. Serve with 1 oz Strawberry Coulis and 1/2 tsp sprinkle of powdered sugar.

Item 40071 - 1 tbsp. Cinnamon, ground

Item 26229 - 1/2 cup White Vinegar

PANCAKES Item 13924 - 1 box Pillsbury Buttermilk Pancake Mix

10 cups warm water

FINISHING Item 41050 - 2 cups Powdered Sugar

ROASTED REDSKIN BLUES Ingredients

Item 81324 - 8 oz Bacon, 1/2" sliced Item 44281 - 1 fl. oz. Vegetable Oil Item 89199 - 1 bag Roasted Rosemary Redskin Potatoes

Item 20110 - 5 oz. Blue Cheese, crumbled Item 23341 - 3 1/2 tbsp. Chives, chopped

Directions

Step 1: Cook bacon in a sauté pan over medium heat until crisp. Drain, reserving 1 fl. oz. drippings, and set aside. Step 2: Heat reserved bacon drippings along with vegetable oil in a sauté pan over medium-high heat. Add redskin potatoes and sauté 8-9 minutes until heated through. Set aside, keep warm. Step 3: For each order; place 4 oz. of the redskin potatoes on the plate. Top with 1/2 oz. of blue cheese crumbles and 1/2 oz. cooked bacon pieces. Place the plate under the broiler to melt the cheese. Remove. Garnish potatoes with 1 tsp. chopped chives. Serve.

Roasted Corn, Black Bean & Avocado Enchiladas

INGREDIENTS

Item 49342 - 16 oz. Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen Item 49755 - 12 oz. Salsa, prepared Item 31728 - 1/2 cup Cilantro, fresh, chopped Item 10768 - 32oz. Simplot RoastWorks®: Flame-Roasted Corn and Black Bean Fiesta Blend Item 25610 - 24 each Corn tortillas tem 68248* - 6 oz. Cotija cheese, crumbled Item 31071 - 12 oz. Red Onions

DIRECTIONS

Step 1: Thaw guacamole according to package instructions. Preheat oven to 350˚F. Step 2: For the avocado salsa verde; In the bowl of a food processor, blend together the guacamole and tomatillo salsa until smooth and creamy. Stir in cilantro. Reserve for service. Step 3: Prepare the fiesta blend according to package instructions. Add avocado pulp and stir to combine. Step 4: Warm tortillas to soften. Place 3 oz. fiesta blend mixture in each tortilla and roll up. Place seam side down in a baking dish. Bake in oven until warmed through, about 10-12 minutes. Step 5: For each serving; place 2 enchiladas on a plate, top with 2 oz. avocado salsa verde, 1/2 oz. Cotija cheese, and 1 oz. red onion. Enjoy!

Strawberry Mounds Dessert Fries

ITEM PACK SIZE

DESCRIPTION

71835 4 51625 24 99153 1 50168 1 50172 1 67215 25 67214 25 67213 25 67212 25 67210 25 67209 25 54374 1 54373 1 54452 6 54375 1 65640 20 65636 20 65635 20 65634 20 81318 4 91200 1 95202 10 43595 15 72142 5 54064 1

1 GAL 9 OZ 24 CT 24 CT 72 CT

DAWN ORIGINAL 4/1 GALLON #57445 FUEL STERNO WICK 6HR BURN #10116

STERNO HANDY WICK 4 HOUR TWIST CAP FUEL CAN WICK 6+HOUR CHAFING SCREW TOP FUEL CAN 2.5HR BLUE MAGIC GEL CHAFING

1 CT 1 CT 1 CT 1 CT 1 CT 1 CT

LID CATERLINE 18" ROUND DOME LID CATERLINE 16" ROUND DOME LID CATERLINE 12" ROUND DOME TRAY CATER 18" BLACK FLAT ROUND TRAY CATER 16" BLACK FLAT ROUND TRAY CATER 12" BLACK FLAT ROUND

240 CT 240 CT 40 CT 240 CT 50 CT 50 CT 50 CT 50 CT 50 CT 1000 CT

CONTAINER DELI 16 OZ COMBO W/LIDS CLEAR CONTAINER DELI 8 OZ COMBO W/LIDS CLEAR CONTAINER DELI 12OZ COMBO W/LIDCLEAR CONTAINER DELI 32 OZ COMBO W/LIDS CLEAR LID PLASTIC FOR FOOD CONTAINER 8,12,16OZ CONTAINER FOOD 16OZ WHITE PAPER 1000CT CONTAINER FOOD 12OZ WHITE PAPER 1000CT CONTAINER FOOD 8OZ WHITE PAPER BOX KRAFT #3 BIO-PLUS FOOD CONTAINER NAPKIN LINEN-LIKE WHITE FLAT 15" X 16"

50 CT 90 CT 50 CT

GUEST TOWEL 1/6 FOLD 12X16

TOWEL ROLL WHITE WRAPPED CHOOSE-A-SIZE CUP KID'S 12 OZ W/LIDS & STRAWS 250CT

300 CT 250 CT 200 CT

CARRIER DRINK 4 CUP HOLDER 8-32OZ

50651

TRAY FOOD #100 1LB RED PLAID

93064 1 70724 1

BAG 65#TUFFY REGAL KRAFT SHOPPING

250 CNT BAG SHOPPING HANDLED KRAFT 65# Yes Chef! WE DELIVER

ITEM 54271

ITEM 54275

ITEM 54273

ITEM 54276

ITEM 54274

Yes Chef! WE DELIVER

ITEM 54270

ITEM 54272

Item 10911 10-12oz Frenched Chesapeake Bay Brined Pork Chop 8oz Boneless Chesapeake Bay Brined Pork Chop Chesapeake Bay Pork Chop

TOMATO JAM Item 41507 - 1 12 oz. Can of Diced Tomatoes Item 26210 - 2 tbsp. Red Wine Vinegar Item 40981 - 2 tbsp. Sugar Item 44082 - 1 tsp. Salt Item 30700 - 2 Cloves of Garlic, Minced

Directions: Combine all ingredients in a pot and cook over low flame covered. Stir about every 5-7 minutes to prevent scorching. It will be finished when it's mostly dried up and has a firm jam consistency. Adjust seasoning with salt and pepper. CORNBREAD Item 49952* - 2 Cups AP Flour Item 41950 - 1 Cup Yellow Cornmeal Item 40981 - ¾ Cup Sugar Item 44082 - ½ tsp. Salt Item 40340 - 1 tbsp. Baking Powder Item 30610 - 2 Eggs

CRAB CAKE Item 31503 - 1 lb Lump Crab Meat Item 46405 - ¼ Cup Mayonnaise Item 31227 - 1 tbsp. Parsley, Chopped Item 70318 - 2 tsp. Dijon Mustard Item 41302 - 2 tsp. Worcestershire Sauce Item 45350 - 1 tsp. Chesapeake Bay Seasoning Item 30824 - 1 tsp. Lemon juice Item 44082 - 1/8 tsp Salt Item 41830 - 18 Saltine Crackers (crushed to fine crumbs) Directions: Mix all ingredients but the crab together. Once they are fully mixed add the crab and very gently combine all the ingredients. Cover and let refrigerate for about 30 minutes so the crackers start to hydrate. Portion and bake at 450 degrees till a nice golden color about 12-14 minutes. RADISH JALAPEÑO SLAW Item 30183 - 1 Head of Green Cabbage Item 31071 - ¼ Red Onion Item 31495 - 3 Whole Radishes Item 40288 - 1/3 Cup Pickled Jalapeños Item 40288 - 1 tbsp. Jalapeño Juice Item 32825 - 3 tbsp. Apple Cider Vinnegar Item 40981 - 1 tbsp. Sugar Item 70318 - 1 tbsp. Dijon Mustard Item 22651 - 2 tbsp. Olive oil Salt and Pepper to Taste Directions: Thinly Slice Cabbage, Red onion, and Radishes on a medallion or by knife. Pour the wet mix over the Cabbage, Onion, Jalapeño, and radish. Mix well and Season with Salt and Pepper.

Item 19087 - 1 ½ Cups Whole Milk Item 44281 - 1 ½ tbsp. Vegetable Oil Item 10245 - ¼ Cup Butter, Melted Item 45350 - 2 tsp. Chesapeake Seasoning

Directions: Preheat oven to 400. Oil a 9-inch cast iron or baking dish. Mix all ingredients till they are moistened but don’t over-mix. Bake for about 15-20 minutes. Use a toothpick to check the center for doneness. REMOULADE Item 46405 - ½ cup Mayonnaise

Item 49868 - 1 tbsp. Mustard Item 46150 - 1 tsp. Hot sauce Item 33567 - ½ tsp. Paprika Item 30700 - 2 Cloves of Garlic, Grated Item 31062 - 1 Scallion, Sliced Thin Item 30824 - 1 tsp. Lemon Juice Item 33482 - ½ tsp. Onion Powder Salt, Pepper, and Cayenne to Taste

Directions: Whisk all the ingredients together in a bowl. Adjust seasoning with lemon juice, salt, and pepper.

Italian Chicken Parm

Ingredients

Item 25176 - 1- 4 oz. Brd Crestview Chic Breast Item 28145 - 1 Slice Mozzarella Cheese, fresh

Item 41030 - 1 cup Marinara Sauce Item 56337 - 2 cups cooked Linguini

Directions Deep fry breaded chicken breast for 2 -3 min. Slice mozzarella cheese and put on top of chicken breast patty, set aside. Boil linguini until al dente. Place linguini in the center of the plate, and a ladle of sauce on top. Put chicken breast on top of pasta, and sprinkle with parm cheese. Serve hot.

Italian Nachos

Ingredients Item 37059 - Aged Cheddar Cheese Sauce Item 33578 - 1/4 tsp red pepper flakes Item 47752 - 8 ounces white corn tortilla chips Item 20224* - 4 ounces Hot Italian Sausage cooked Item 31606 - 4 ounces Mozzarella cheese, shredded Item 31809 - 1/2 cup chopped tomato Item 31062 - 1/4 cup sliced green onions Item 26663 - 1/4 cup pitted sliced ripe olives

Directions Heat oven to 450 degrees F. Combine cheese sauce and red pepper flakes in a small bowl. Spread half of the tortilla chips on an ovenproof platter; top with half cheese sauce, half Italian sausage, and half Mozzarella cheese. Repeat with remaining chips, cheese sauce, sausage and cheese. Bake for 5 minutes or until cheese is melted. Top with remaining ingredients. Serve immediately.

EVENTS

In Stock Now!

Appetizer

Spanakopita Appetizer

Bacon Wrapped Scallops

Veggie Spring Roll

83359

100 count 83360

83400

100 count

160 count

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Funnel Cakes Fries Delicious, pre-formed, cuts down on prep time!

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Bacon, Egg, & Cheese Sandwich

Ingredients Item 19350 - 1 toasted English Muffin Item 52267 - 1 Michael Foods Egg Patty Item 81324 - 2 strips of Bacon Item 60074 - 1 slice of American Cheese

Directions

Toast English muffin, heat egg patty in the oven, and crisp up two slices of bacon. Assemble: Bottom of muffin, 1 slice of cheese, 1 egg patty, 2 strips of crisp bacon. Pop into oven or salamander until cheese is bubbly. Plate and top with the top half of the muffin. Enjoy!

SMASHBURGER Double

INGREDIENTS

Item 17187 - 1 Le Bus Brioche Bun Item 86216 - 2, 2 oz Schweid & Sons Item 60074 - 2 slices of American Cheese Item 30871 - Lettuce, topping Item 31809 - sliced Tomato, topping Item 11256 - McCain Onion Rings, side DIRECTIONS Cook the two burger patties, and smash down after the first turn to create a crispy crust. While they cook, toast the bun on the griddle. To assemble, top the bottom of the bun with a patty, cheese, a patty then cheese and heat in the oven until the cheese melts. Top with lettuce and tomato, and then the bun on top. Serve with McCain onion rings on the side.

Directions Fry the two portions of steak meat on the griddle.

Toast roll on the griddle while the meat cooks.

Cheesesteak Ingredients Sub Item 55050 - 1 Sub Roll Item 10525 - 8 oz Philly’s Best Steak Meat Item 37059 - 3 tbsp. Cheese Sauce Item 40081 - 2 tbsp. Cherry Peppers, chopped

Remove the roll once toasted, open it up and top it with lettuce and tomato, place cooked Philly’s Best steak meat on it, and top it with hot cheese sauce and chopped cherry peppers. Enjoy!

Item 30871 - Lettuce, topping Item 31809 - Tomato, topping Item 11152 - McCain Fries, side

FRESH SALAD With Sugar Foods Croutons Ingredients Item 31550 - 3 oz. Salad Mix Item 31283 - 1 oz. Yellow Bell Pepper, sliced in rings

Item 31030 - 3 slices of Onion, raw Item 31809 - 1/2 Tomato, wedged Item 43518 - 1/4 cup Sugar Foods Croutons Item 90864 - Ken’s Ranch Dressing

Directions

Place salad mix in the bowl, top with yellow bell pepper rings, raw onion rings, tomato wedges, and croutons. Drizzle Ken’s Ranch dressing dressing over top.

TOMATO SOUP

WITH CHEESE WEDGES

INGREDIENTS

Item 91207* - 9 oz. Roasted Red Pepper Soup with Smoked Gouda Item 11132 - 3 McCain Tempura Cheese Wedges Item 31227 - 1 tsp Fresh Parsley, chopped

DIRECTIONS

Heat soup in the bag in either a hot water bath or steamer. Deep fry the McCain Tempura cheese wedges until crispy. Pour 3oz. of Campbell’s Roasted Red Pepper soup into each of three glasses. Balance a cheese wedge on the edge of each glass and garnish with chopped fresh parsley. Enjoy!

Pollock Wings AND MCCAIN FRIES

Item 66305 - 6 ea. High Liner Pollock Wings Item 61490 - 3 oz. McCain French Fries Ingredients Directions Deep fry 6 High Liner Pollock Wings. Deep fry 3oz McCain fries. Place fries in the bottom of the bowl and top with wings.

BEET SALAD

INGREDIENTS

Item 31493 - 1 cup Fresh Spinach Item 62002 - 1 cup Seneca Sliced Beets

Item 29934 - 1/4 cup Great Lakes Crumbled Feta Item 42232 - 2 tbsp. of Ken’s Balsamic Vinaigrette Item 31227 - Fresh Parsley, chopped for garnish

DIRECTIONS

Lay the spinach in the bottom of a serving dish, top with the beets, and crumble the feta over top. Drizzle the Ken’s Balsamic dressing over the salad and sprinkle with fresh chopped parsley.

SPICY Chicken Sandwich

INGREDIENTS Item 13503* - 1 Perdue 4.2 oz Spicy Chicken Breast Item 17394 - 1 Le Bus Brioche Bun Item 30871 - Lettuce, topping

Item 31809 - Sliced Tomato, topping Item 11696 - 3 oz. McCain fries, side DIRECTIONS

Deep fry the Perdue chicken breast until the interior measures 165 degrees F. Toast the bun in the oven or on a griddle. Assemble: Place the chicken breast on the bottom of the bun, top with lettuce and tomato,

then place the top of the bun on top. Serve with McCain fries on the side. Recipe By

Potato Ring Nachos with Johnsonville Brats

INGREDIENTS Item 21171 - 1 Johnsonville Bratwurst Item 11114 - 6 McCain Potato Rings Item 40288 - Brined Jalapeño, garnish Item 49755 - Picante Salsa, garnish Item 28703 - Sour Cream, garnish

DIRECTIONS

Heat Johnsonville bratwurst, then dice. Deep fry the McCain potato rings until golden and crispy. Spread the potato rings on a plate, and scatter the diced bratwurst and jalapeños. Drizzle with salsa and sour cream. Serve immediately. Enjoy!

Recipe By

NOW IN STOCK !!

Item # Pack Size Description

82282

10 OZ PRETZEL BAVARIAN GIANT SOFT 10 OZ

65245

3.7 OZ ROLL PRETZEL SUB/HOAGIE HINGE SLICED 3.7

37232

2.7OZ PRETZEL SOFT BAVARIAN FZ 2.7OZ

37230 140 1.76 OZ PRETZEL SOFT STICK 5" 1.76 OZ

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