What's New

New Products

Posted on May 24th, 2013 | Posted in New Products

New Products for the week of May 20th!

5.24 New Products

Olive Fest Salad


Whole black olives, Kalamata olives and stuffed green olives with peppers
and fresh vegetables in a special Italian dressing

Click HERE for nutrition facts and ingredients.


Recipe Thursday-GariMark Chicken, Zucchini and Ricotta Sandwich

Posted on May 23rd, 2013 | Posted in Recipes, Sandwich, Supplier of the Month

I was searching through Springy recipes to find something to incorporate GariMark Chicken into and I came across a Chicken, Zucchini and Ricotta Sandwich! The combination of zucchini and ricotta sounded amazing to me and it was. The sandwich was very easy to assemble and all the flavors mingled so well together. This is a simple fresh weeknight dinner and made great leftover lunch sandwiches too. You can easily prep the ricotta zucchini mixture in advance to speed up the dinner process. To view Hometown’s GariMark Specials for the month of May click HERE.

GariMark Chicken, Zucchini and Ricotta Sandwich

GariMark Chicken Sandwich

Yield 4 Servings
2 medium zucchini, shredded (01127)
2 teaspoons salt (991862)
1 tablespoon olive oil (992055)
15 ounces whole-milk ricotta cheese (HPH203)
1/4 cup grated Parmesan cheese (LCF701)
1 teaspoon grated lemon peel (00531)
4 5×4-inch pieces focaccia, torta or ciabatta bread, halved horizontally (559405)
2 large tomatoes, thinly sliced (01078)
2-4 roasted chicken breasts (about 1 pound), skinned, boned, thinly sliced crosswise (553075)

Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer. I used a towel to wring the water out.)

Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper.

DSC_1346    DSC_1354

Preheat broiler. Arrange bread pieces cut side up on baking sheet. Broil bread just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.

Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.

Recipe from SimplyRecipes.com

Featured Product-GariMark Grill Mark Chicken Breast

Posted on May 20th, 2013 | Posted in Featured Product, Supplier of the Month

GariMark Grill Mark Chicken Breast

Grill Mark Chicken

This fully cooked 4oz GariMark Chicken Breast is flavorful moist and ready to eat. Just thaw and incorporate it into your favorite chicken dish.


Item# Description Pack Sale Price*
553075 Chicken-Grill Mark Fully Cooked 40/4OZ 2/5# $1.00 off per CS



 *Sale valid through May 31st

New Products

Posted on May 17th, 2013 | Posted in New Products

New Products for the Week of May 13th!

5.17 New Products

Fresh Pineapple Chunks

Recipe Thursday-Potato Corn Chowder

Posted on May 16th, 2013 | Posted in Recipes, Soup and Stew

With the rainy chilly weather this past week I decided to make my first Potato Corn Chowder! It was very simple to make, thick and creamy, but yet not too heavy. The addition of dried beef added a nice smoky flavor to the overall dish. I made a double batch so that I would have plenty of leftovers. Now we need the weather to not call for chowder!

Potato Corn Chowder
Corn Chowder
Yield 4 Servings
3 ounces dried beef, cubed (KNS2002)
1/2 cup onion, chopped (00691)
3 tablespoons butter (880024)
3 cups potatoes, peeled and diced (00870)
2 1/2 cups frozen corn (559626)
1 cup water
1/2 teaspoon Worcestershire sauce (991668)
1/2 teaspoon dry mustard (CQM064)
1/2 teaspoon salt (991861)
1/4 teaspoon pepper (CQP065)
4 cups skim milk (hph008)
1/4 cup flour (991889)

In a large pot over medium high heat, saute dried beef and onions in melted butter for 3 minutes. Add potatoes and next 6 ingredients (water may not cover potatoes). Bring to a boil, reduce heat and cover and simmer for 12 minutes, or until potatoes are tender. Add 3 cups milk. In a jar shake remaining 1 cup milk with flour until smooth. Stir into soup, cook, stirring constantly until mixture thickens and simmer.

Recipe adapted from KnaussFoods.com
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