What's New

Featured Product-York Valley Cheese Drucks Cheddar

Posted on November 21st, 2016 | Posted in Featured Product, Supplier of the Month

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York Valley Cheese is our Supplier of the Month! Click here to save on more of their products.

Item # Item Description  Pack Allowance Off
774021 CHEDDAR-WHITE MINI BLK WAX 12# DRUCKS 1/12# $0.15 off per LB
774020 CHEDDAR-YELLOW MINI RED WAX 12# DRUCKS 1/12# $0.15 off per LB

New Products

Posted on November 18th, 2016 | Posted in New Products

New Products for the Week of November 14th!

11.18 New Products

Alexian Truffle Mousse, Pack-6/5OZ

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Creamy, spreadable and sensuous!

Made with turkey and chicken liver, sherry, truffles, wild mushrooms and spices, Alexian truffle mouse pâté is a delightful mixture of rich, sensuous flavors and creamy, delicate textures. This mousse pâté features truffles, which have been used in Europe as culinary delights since ancient times and recently have increased in popularity among chefs and home cooks all over the world.

A type of mushroom, truffles are notoriously difficult to cultivate because they can only grow in the wild. Truffles’ scarcity and flavor makes them a sough-after delicacy – and one of the most expensive natural foods in the world.
The ultra smooth and rich truffle mousse pâté is part of Alexian’s lineup of mousse pâté, which all are full-flavored and suitable for spreading. Often on the menu at French restaurants, truffle mousse is an authentic French dish that is delicious on its own or with a variety of accompaniments.

Operator Rebates

Posted on November 17th, 2016 | Posted in Operator Rebates

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REBATES

Recipe Thursday-Butternut Squash Sauced Pasta

Posted on November 17th, 2016 | Posted in Main Course, Recipes

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This was my first time making a butternut squash sauce and it turned out an absolute hit thanks to the quality Minor’s base and browned butter. We mixed in some chicken sausage and topped it with blue cheese!

Yield 4-6 Servings
Ingredients
1 medium butternut squash (about 2 pounds) (02759, 30#)
4 tablespoons unsalted butter (880030, 36/1#)
1 pound Lou’s Famous Apple Chicken Sausage, sliced (GV32910, 16/11OZ)
Juice of ½ lemon, plus more for seasoning (00531, 12CT)
¾ pound rotini pasta (991521, 2/10#, Zerega)
Salt (CQS030, 12/3#, Morton) and freshly ground black pepper (CQP071, QT)
⅓ cup crumbled blue cheese (775811, 6#, Buttermilk)

Method
1. Preheat the oven to 400˚. Cut the squash in half lengthwise, remove the seeds and wrap in foil. Roast for 40 to 50 minutes, or until the flesh is fork-tender.

2. When the squash is nearly done, in a large skillet set over medium-high heat, cook the butter, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Transfer the squash and brown butter to the bowl of a food processor and puree until smooth. (You should have about 2 cups of puree.) Set aside.

3. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet set over medium heat, cook the chicken sausage until golden brown, flipping occassionally, about 5 minutes. Reduce the heat to low and stir in the squash puree and lemon juice until combined. Continue to cook, stirring occasionally, over very low heat while the pasta cooks.

4. Add the pasta to the pot and cook until al dente, according to the package instructions. Using a slotted spoon, transfer the pasta to the skillet and toss with the chicken-squash sauce until combined. Season to taste with salt, pepper and additional lemon juice, if desired.

5. Transfer the pasta to a large serving bowl or divide among four to six plates. Garnish with the blue cheese, then serve immediately.

Recipe from purewow.com

December Sales Flyer

Posted on November 15th, 2016 | Posted in Monthly Specials

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