What's New

Celebrate the Season with Our Top Holiday Menu Items

Posted on November 18th, 2015 | Posted in Announcements

Call your sales rep today for pricing and pack size! Hometown: 717-464-4165

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Featured Product-Carolina Smoked Turkey

Posted on November 16th, 2015 | Posted in Featured Product

C81209 Smoked Turkey

Gluten Free/No MSG/Zero Trans Fat

ITEM #-C81209

PACK-2/9#AVG

PRODUCT DESCRIPTION
FOODSERVICE REWARDS ELIGIBLE This whole muscle, three-piece, skinless, mesquite smoked turkey breast is perfect for buffets or slicing by the pound. This classic breast contains carrageenan to ensure consistently moist product and maximum yield.

INGREDIENTS
Turkey Breast, Turkey Broth, Salt, Dextrose, Carrageenan, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite.

PREPARATION COOKING INSTRUCTIONS
This whole muscle, three-piece, skinless, mesquite smoked turkey breast is perfect for buffets or slicing by the pound. This classic breast contains carrageenan to ensure consistently moist product and maximum yield.

SPEC SHEET

Hale & Hearty Weekly Soup Menu

Posted on November 13th, 2015 | Posted in Fresh Soups, Seasonal Products

Enjoy fresh soups from Hale & Hearty.

**Please order extra soup this week since the Thanksgiving holiday means we won’t receive our normal Thursday, 11/26, delivery. It will arrive on Monday, 11/30, for delivery on, Tuesday, 12/1.

Place orders by Tuesday AM for delivery on Friday or next delivery day. Note code dates of soup.

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New Products

Posted on November 13th, 2015 | Posted in New Products

New Products for the Week of November 9th!

11.13 New Products

Land O Lakes Quesotuyo American Solid

Quesotuyo

Description

LAND O LAKES® Quesotuyo™ American Cheese is the hard-working cheese that performs the way operators require.

· Melts quickly!  Quickly achieves a smooth, creamy, consistent cheese sauce
· Performance!  Maintains appearance, texture, and taste for hours
· Versatile!  Perfect addition to many menu items.

Recipe Thursday-Black Bean, Feta & Avocado Quinoa Wrap with Avocado Tahini Dip

Posted on November 12th, 2015 | Posted in Recipes, Sandwich

Black Bean Wrap (1 of 1)

This light healthy Black Bean, Feta & Avocado Quinoa Wrap with Avocado Tahini Dip is perfect for a lunch dish. The avocado tahini dip made the wrap creamy with tastes of tartness from the feta and lemon juice. You can also serve the quinoa mixture over mixed greens, for a gluten free version.

Yield 8 Wraps
Ingredients
Quinoa Filling
1 cup quinoa (993512, 25#, Phoebe)
2 cups water
15 ounces of canned black beans, drained & rinsed (991645, 6/#10, Furmano)
1 ripe avocado, peel and diced (02554, 48CT)
2 cups baby spinach (04488, 4#)
8 ounces monterey jack cheese (774303, 2/5#, Ampi)
4 ounces feta crumbles (774395, 2/5#, Nasonville)
8 12-inch whole wheat tortillas (TU72431, 6/12CT, Tumaro) – You could also skip the tortilla and wrap it in lettuce or collard green, or just mix the quinoa mixture with some spinach leaves

Avocado-Tahini Dip
1 ripe avocado, peeled and diced (02554, 48CT)
1/3 cup well stirred tahini (990337, 12/16OZ)
3 tablespoons fresh lemon juice (00531, 12CT)
1/2 teaspoon ground cumin (CQC094, QT)
1/2 teaspoon coarse sea salt (CQS031, 12.5#)
1/4 cup water

Method
To make dressing, combine the avocado, tahini, lemon juice, cumin and sea salt in a mini prep or food processor and puree until smooth. Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point. Add in the 1/4 cup water and puree again until blended and smooth. The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. The dip can be stored in a well sealed container in the refrigerator for up to 4 days.

To make the quinoa bring 2 cups water to a boil in a medium sauce pan and add the 1 cup of quinoa. Bring back to a boil, stir, cover it and then simmer until the water has been absorbed, about 10-15 minutes. The quinoa is done when its tender and you can see the little quinoa curlicues.

Add black beans to the quinoa and heat on the stove top or microwave. Mix in some of the avocado tahini dip to the quinoa and black bean mixture. The amount of avocado-tahini dip you add in is to taste. I added enough to make the quinoa a bit creamy. The more avocado-tahini dip you add, the more flavor the quinoa will have.

To assemble place a tortilla in a dry skillet over medium heat. Add to center of the tortilla the Monterey jack cheese and feta. Take the cheesy tortilla and place it on a plate. Top the tortilla with some spinach. Add the quinoa mixture and fresh diced avocado.

Wrap it up like a burrito and enjoy!

Recipe adapted from wendypolisi.com

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