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Recipe Thursday-Sweet & Spicy Walnuts

Posted on January 20th, 2011 | Posted in Appetizer, Recipes

With the Super Bowl just around the corner I wanted to showcase some appetizer and snack recipes. First up are Sweet & Spicy Walnuts. I love fancying up different types of nuts, because it is so simple, they store nicely and people are always impressed when they dine on them. This recipe I got off of a friends blog 28cooks. It’s an easy recipe to make and has a nice blend of spice with a little sweetness. I have been making this recipe for years and it’s perfect just to munch on while watching football or to top salads with.

Sweet & Spicy Walnuts

Yield 1 Cup


1 cup walnuts (BD0131)
1 1/2 tsp water
1/4 cup brown sugar (NSU2150)
1/8 tsp cumin (CQC094)
1/8 tsp oregano (CQO075)
1/4 tsp cayenne pepper (CQC017)
1/4 tsp salt (CQS030)
a twist  of freshly grated pepper (CQP071)


In large pan (preferably nonstick), heat walnuts until they begin to toast, about 5 minutes. Transfer to small bowl. Add water, sugar and spices to hot pan and heat until glaze forms. Add walnuts to pan and stir until they are well coated. Heat for about 3-4 minutes. Be careful not to burn! Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool. Break clumps apart and store in tightly-sealed container.

Adapted from 28cooks.blogspot.com

Special Sale-Half & Half PC’s

Posted on January 18th, 2011 | Posted in Special Sale

We have a number of cases that are short coded and we are pushing them out below cost! The codes are 1/28/11 and 2/04/11. The price is $8.95, while supplies last.

Half & Half-PC Crowley, 400-3/8oz, Item#-HPH015

Featured Product-Chili

Posted on January 17th, 2011 | Posted in Featured Product

We offer a variety of different Chili’s depending on what your taste buds desire! The chilies come packed either frozen, fresh or canned so make sure to specify what you are looking for.

Timberline Chili-Chef Francisco, 4/4#

Chili-with bean, Soup Supreme, 4/48oz, Item#-556642

Chili-con carne without bean, Chef Mate, 6/#10, Item#-991687

Chili-Timberline, Chef Francisco, 4/4#, Item#-556732

Chili-con carne, Isabelles, 1/8#, Item#-IS2323

Chili-with bean, Spring Glen, 6/12oz, Item#-SG21822

Chili-with bean, Spring Glen, 1/4#, Item#-SG21850

Chili-with bean, Spring Glen, 1/10#, Item#-SG21875

Chili-Turkey, Spring Glen, 1/10#, Item#-SG23850

Chili-with bean, Sunnyside, 2/8#, Item#-SS43225

New Products

Posted on January 14th, 2011 | Posted in New Products

Here are our new products for the week of January 10th!

1.14 New Products

Recipe Thursday-Classic Italian Lasagna

Posted on January 13th, 2011 | Posted in Casserole, Main Course, Recipes

I’ve been craving lasagna for a while, and more importantly wanted to make my own. So knowing that I would be having company on Wednesday night I decided this was the perfect occasion! I decided to use Giada De Laurentiis’s Classic Italian Lasagna recipe  from Everyday Italian. I had not used this cookbook enough so I wanted to give this recipe a shot. When I told my father that I’d be making lasagna he made sure that I used the “good” ricotta cheese without whey! I used Maggio’s whole milk ricotta which, we sell. I began on Monday making the bechamel sauce, and then made the rest of the recipe on Tuesday night. Everyone enjoyed the lasagna. The dish was indeed very tasty and rich in flavor and had a nice creaminess to it, but was not overly cheesy, which sometimes overwhelms other lasagnas. However with this being said I would make a few alterations to the recipe next time I make it. I’d use a mixture of ground beef and Italian sausage to add some additional flavor. I’d mix the meat mixture with the tomato sauce to juice up that layer and sub the middle bechamel layer with tomato sauce. Lastly, I’d season the spinach with salt, pepper, and lemon juice before putting on that layer. Enjoy!

Classic Italian Lasagna

Yield 8 Servings


Bechamel Sauce:

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna (880024)

1/2 cup all-purpose flour (991867)

4 cups whole milk at room temperature (HPH004)

pinch ground nutmeg (CQN061)


1 1/2 cups tomato sauce, recipe follows

Salt and white pepper (CQS030/CQP094)

1/4 cup extra-virgin olive oil (992055)

1 pound ground beef (222022)

Salt and pepper (CQS030/CQP065)

1 1/2 pounds ricotta cheese (HPH203)

3 large eggs (EGG011)

1 pound lasagna sheets, cooked al dente (991520)

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry (559613)

3 cups shredded mozzarella (775553)

1/4 cup freshly grated Parmesan cheese (775628)


Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely. The bechamel sauce can be made up to 3 days in advance.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Simple Tomato Sauce

2 small onions, chopped
3 garlic cloves, chopped (whole 991057/chopped 991058)
2 celery stalks, chopped
2 carrots, peeled and chopped
sea salt (CQS031)
pepper, freshly ground (CQP071)
1 can (32oz) crushed tomatoes (990309)
1 can (32oz) tomato puree (990313)
2 dried bay leaves (CQB011)

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Recipe from Everyday Italian Cookbook, by Giada De Laurentiis

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