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New Products

Posted on September 18th, 2015 | Posted in New Products

New Products for the Week of September 14th!

9.18 New Products

Contes Pasta Ravioli

Pumpkin_dish

Recipe Thursday-GariMark Grill Mark Chicken and Cabbage Salad with Creamy Tahini Dressing

Posted on September 17th, 2015 | Posted in Recipes, Salad

Cabbage Salad (1 of 1)

I’ve been looking for ways to get creative with GariMark Grill Mark Chicken and this recipe caught my eye. It is a fast light weeknight dinner or lunch, thanks to the chicken being cooked and ready to go!

Yield 4 Servings
Ingredients
2 pounds GariMark Grill Mark Chicken, shredded (553075, 10#)
5 tablespoons extra-virgin olive oil, divided (992059, 3LTR)
3 tablespoons fresh juice from 2 lemons, divided (00531, 12CT)
4 medium cloves garlic, finely minced (about 4 teaspoons), divided (03016, 5#)
Kosher salt (CQS030, 3#) and freshly ground black pepper (CQP071, QT)
3/4 pound finely shredded red cabbage (about 1/2 head) (00153, 3CT)
1/4 cup red onion, thinly sliced (04599, 25#)
1/3 cup tahini paste (990337, 12/16oz)
1/2 cup roughly chopped fresh mint leaves (00621, 8oz)
1/2 cup roughly chopped fresh parsley leaves (00749, 6CT)
1/2 cup roughly chopped fresh cilantro leaves (05329, 1#)
1 tablespoon roasted sesame seeds (CQS052, QT)

Method
Combine chicken with 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 teaspoon minced garlic in a large bowl. Season with salt and pepper and massage with clean hands to work the dressing into the chicken. Add cabbage and red onion and toss to combine. Set aside.

In a small bowl, combine tahini, remaining 2 tablespoons lemon juice, and remaining 3 teaspoons minced garlic. Whisking constantly, drizzle in remaining 3 tablespoons olive oil. Slowly whisk in up to 1/2 cup water until a thick, pancake-batter-like consistency is reached. Season to taste with salt and pepper.

Add mint, parsley, and cilantro to bowl with shredded chicken and cabbage, along with half of sesame seeds and all of the dressing. Toss with clean hands to combine. Adjust to taste with more salt, pepper, or lemon juice as necessary. Transfer to serving platter or bowl and sprinkle with remaining sesame seeds. Serve immediately. Salad can be stored in a covered container in the refrigerator for up to 3 days.

Recipe adapted from SeriousEats.com

Featured Product-Turkey Hill Teas and Iced Coffees

Posted on September 14th, 2015 | Posted in Featured Product, Special Sale

We stock Turkey Hill Iced Teas and they are on special this week, as well as Turkey Hill’s Iced Coffees. Happy last week of Summer!

iced-tea-flavors

Each and every bottle of Turkey Hill Iced Tea — from their traditional Iced Tea to their Raspberry Tea — is made Cold-Fashioned for Freshness. Each bottle is made cold, bottled cold, shipped cold, and of course, sold cold. It doesn’t get any fresher than that.

Sale Price $1.44 off per CS
Run Date: September 14-18th
Pack: 18/18.5OZ

Iced Tea Flavors**
Cherry Pomegranate Black Tea
Decaffeinated Iced Tea
Diet Blackberry Sweet Tea
Diet Decaffeinated Iced Tea
Diet Decaffeinated Orange Tea
Diet Green Tea
Diet Green Tea Mango
Diet Iced Tea
Green Tea
Green Tea Mango
Iced Tea
Lemonade Tea
Orange Tea
Peach Tea
Raspberry Tea
Sweet Tea
Unsweetened Iced Tea


Click below for flavor descriptions and nutrition facts 
**Some teas are special order so make sure to speak with your sales rep to place your order on time!

Iced Tea Flavors

Turkey Hill Organic Iced Tea Flavors

The moment is all yours. Why share it with something ordinary? Sit back and savor our 100% Colombian coffee blended with fresh milk and great flavors. It’s a velvety delicious treat; but why take our word for it? Try some for yourself. For a special treat, try it warmmmmm. Ooooo la latte!

Sale Price: $2.16 off per CS**
Run Date: September 14-18th
Pack Size: 18/18.5oz

Mocha Iced Coffee
Vanilla Iced Coffee

**Special Order

Iced Coffee Nutrition Facts

New Products

Posted on September 11th, 2015 | Posted in New Products

New Products for the Week of September 7th!

9.11 New Products

Gardner Pre Baked Apple Pie

gardner

Recipe Thursday-Oatmeal and Browned Butter Pancakes

Posted on September 10th, 2015 | Posted in Breakfast and Brunch, Recipes

serious eats fluffy pancakes

Photo credit SeriousEats.com

I always enjoy trying new breakfast recipes to incorporate Martin’s Quality Eggs, and this one caught my eye with browned butter and oatmeal in it! These pancakes had a nice nutty flavor from the toasted oats and browned butter. They also were light and fluffy, but still were hearty and filling.

Yield 4-6 Servings
Ingredients
6 ounces (about 1 cup) rolled oats (NOA1150, 50#)
2 ounces (4 tablespoons) unsalted butter (880030, 36/1#)
5 ounces (about 1 cup) all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1 1/4 ounces (about 3 tablespoons) sugar (991842, 50#, Golden Barrel)
2 large eggs (EGG011, 15DOZ, Martin Quality Eggs)
16 ounces (about 2 cups) buttermilk (HPH001, 12/QT, Axelrod)
Vegetable oil, for cooking (992065, 6/GAL, Town & Country)
Warm maple syrup, for serving (991511, 12/16OZ, Mclures)

Method
Heat oats in a medium skillet over medium heat, tossing and stirring frequently, until toasted and nutty, about 4 minutes. Transfer to a bowl and allow to cool slightly.

Add butter to now-empty skillet, place over low heat, and cook, swirling constantly, until solids turn a golden brown and butter smells nutty, about 2 minutes. Transfer to a second bowl.

Transfer oats to the jar of a blender and blend on high speed until completely powdered, about 1 minute. Return to bowl. Add flour, baking powder, baking soda, salt, and sugar, and whisk to combine.

Preheat a griddle or a large pan over medium heat. Rub with a paper towel dipped in oil.

Add eggs and buttermilk to bowl with browned butter and whisk to combine. Dump dry ingredients into wet ingredients and whisk until just incorporated and no dry pockets or streaks of flour remain but batter is still lumpy.

Add batter in 1/3-cup ladles and spread gently with the bottom of the ladle into 4-inch disks. Cook without disturbing until bubbles form on the top surface and bottom is a deep golden brown (peek underneath with a spatula). Carefully flip pancakes and continue cooking until second side is golden brown.

Transfer cooked pancakes to a wire rack set in a rimmed baking sheet and store in a warm oven while you cook the remaining pancakes. Serve pancakes immediately with warm maple syrup.

Recipe adapted from SeriousEats.com

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