What's New

New Items

Posted on June 22nd, 2012 | Posted in New Products

New Items for the week of June 18th!

6.22 New Products

Recipe Thursday-Thai Chicken Salad

Posted on June 21st, 2012 | Posted in Grilling, Main Course, Recipes

This recipe was given to me by a friend who has quite possibly the ultimate recipe collection. I was honored that she was willing to share it with me. I made it for the very first time for my sister’s baby shower. It was an easy dish to make ahead of time and sit out for guests to enjoy. I have since made it as a meal to deliver to friends who have just had babies. It remains a crowd pleaser and the extra dressing tastes good on everything!

Thai Chicken Salad

Yield 12 Servings
8 chicken breast-skinless/boneless (332004)
olive oil (992055)
salt (991861)
ground black pepper (CQP065)
1 pound asparagus, trimmed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions, white and green parts, sliced diagonally
2 tablespoons toasted sesame seeds (CQS052)

1 cup vegetable oil (992065)
1/4 cup apple cider vinegar (991958)
1/3 cup soy sauce (991679)
3 tablespoons sesame oil (992008)
1 tablespoon honey (991621)
2 garlic cloves, minced (991057) or 1/4 teaspoon garlic powder (CQG028)
1/4 teaspoon ground ginger (CQG069)
1 tablespoon toasted sesame seeds (CQS052)
1/2 cup peanut butter (991611)
1 tablespoon salt (991861)
1 teaspoon ground black pepper (CQP065)

Brush chicken breast with olive oil and sprinkle with salt and pepper. Grill on medium heat for 4 minutes per side until internal temperature reaches 165 degrees. Let rest for a few minutes and then cut chicken into bite size strips. (Chicken can alternately be baked in the oven or cooked however you so desire.)

Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.

Whisk together all of the dressing  ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Recipe from Rebecca Jans

Fourth of July Delivery Schedule

Posted on June 18th, 2012 | Posted in Announcements

We will be closed on Wednesday, July 4th. Click here for our holiday delivery schedule. Please make sure to have your special order items in the week prior.

Happy Grilling,
Hometown Provisions

Featured Product-25# All Purpose Flour

Posted on June 18th, 2012 | Posted in Featured Product, New Products

We now have 25# All Purpose Flour for sale! It is sold 2/25# or individually.

25# All Purpose Restaurant & Hotel Flour

Item ID    Description                                                            Pack
991889         Flour-All Purpose Hotel & Restaurant 25# Bag            2/25#

New Products

Posted on June 15th, 2012 | Posted in New Products

New Products for the week of June 11th!

6.15 New Products

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