What's New

November’s Fresh Soup Menu

Posted on October 31st, 2016 | Posted in Fresh Soups, Seasonal Products

Enjoy fresh soups from Hale & Hearty and Kettle Cuisine.

Place Kettle Cuisine Order by Monday 11AM and Hale & Hearty orders by Wednesday 11AM for delivery on the following Wednesday or next delivery day thereafter.

Hale & Hearty’s Fresh Soup Menu

Sweet Potato Chicken Chowder

sweet_potato_chicken_chowder_10-2013

hh-monthly-menu-11-4-thru-12-8-delivery_page_1 hh-monthly-menu-11-4-thru-12-8-delivery_page_2 hh-monthly-menu-11-4-thru-12-8-delivery_page_3 hh-monthly-menu-11-4-thru-12-8-delivery_page_4

 

Featured Product-Handy Crispy Tempura Shrimp

Posted on October 31st, 2016 | Posted in Featured Product

handy-5201000-tempura-shrimp-agedama-pos_lowres

We recently had a sales training on the Handy product line and these Tempura Shrimp were definitely one of the highlights! Add them to your appetizer menu or incorporate them into a dinner special.

Item # Description Pack Size
553307 SHRIMP-TEMPURA 36-40** 2/50CT

**Denotes Special Order

New Products

Posted on October 28th, 2016 | Posted in New Products

New Products for the Week of October 24th!

10.28 New Products

Oaxaca-Melting Queso 2/5# Supremo

oaxaca-melting-queso

Recipe Thursday-Classic Ham & Bean Soup

Posted on October 27th, 2016 | Posted in Recipes, Soup and Stew

ham-and-bean-soup-3-0005

We made a perfect Fall meal of Classic Ham & Bean Soup by incorporating our leftover glazed ham. We simply added some fresh carrots, beans and flavored it with our Ready to Flavor Minor’s Chicken Base. The finishing flavor addition that makes this soup shine is the small amount of nutmeg. Feel free to play around with ratios and add some additional veggies. Enjoy!

chicken-baseMinor’s Chicken Base

Yield 6-8 Servings
Ingredients
*NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed. 1 teaspoon Kosher salt  (CQS030, 12/3#, Morton) (possibly, but taste first)

1 pound great northern beans, rinsed (991643, 6/#10, Furmanos)
8 cups water
1 tablespoon Minor’s Chicken Base (996673, 6/1#)
2 tablespoons olive oil (992055, 4/3LTR)
2 tablespoons butter (880030, 36/1#)
1 sweet yellow onion, peeled and diced (00691, 50#)
5 carrots, peeled cut into ⅛” slices (00179, 2/5#)
3 cloves garlic, minced (02619, 5#)
1 teaspoon dried thyme (CQT041, QT)
1 teaspoon dry mustard (CQM064, QT)
2 teaspoons ground black pepper (CQP064, GAL0
¼ teaspoon nutmeg (CQN061, QT)
3 bay leaves (CQB011, QT)
3 cups cooked off the bone smoked ham, cubed (110052, 2/9.5#, Patrick Cudahy)
4-6 bacon strips (KNZ2660, 1#, Kunzler)
Corn bread for serving

Method
Heat 2 tablespoons olive oil and 2 tablespoons butter in Dutch oven or soup pot. Add carrots and onions and sauté until tender.

Add garlic and cook 30 seconds more. Then add all other soup ingredients minus the beans. Cover and bring to a boil, then reduce temperature to LOW and simmer 2 hours, covered. When there is 1 hour left add beans. Stir periodically.

When ready to serve, remove bacon strips and bay leaves.

Serve with corn bread.

Recipe adapted from simplysated.com

Holiday Hand Crafted Hors D’Oeuvres

Posted on October 24th, 2016 | Posted in New Products, Seasonal Products

les-chateaux-2016-appetizers_page_1 les-chateaux-2016-appetizers_page_2

Older Entries