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June’s Fresh Soup Menu

Posted on May 31st, 2018 | 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 June Soup Menu

Recipe Thursday-Prima Porta Italian Sausage Soup

Posted on May 31st, 2018 | Posted in Recipes, Soup and Stew

This soup was made for our office by our Clemens sales rep, Rose! According to her it was a simple soup to make, that had beautiful colors and flavor. The Prima Porta Italian Sausage really added a nice protein punch to this soup, which can be served as a main dish in a bread bowl or as a soup appetizer.

Yield: 6-8 Servings
1 lb Prima Porta sweet Italian sausage, casing removed, and broken up (HTF3012, 2/10#)
1 clove garlic, minced (02619, 5#)
29 oz beef broth (331102, 12/48OZ, College Inn)
14.5 oz Italian Stewed Tomatoes (990317, 6/#10, Redpack)
1 cup carrot, sliced (00205, 25#)
14.5 oz canellini beans (991650, 6/#10, Furmano)
2 small zucchini, cubed (01130, 5#)
2 cups baby spinach, torn (04488, 4#)
¼ tsp pepper (10200108, 5#, Regal)
¼ tsp Kosher salt (10200500, 7#, Regal)
Shredded Parmesan (775623, 5#, Marano)

1. In Dutch oven brown sausage and garlic.
2. Stir in broth, tomatoes and carrots, season with salt and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
3. Stir in beans with their liquid and zucchini, cover and simmer for 15 minutes.
4. Remove from heat, stir in spinach and cover to allow to steam in Dutch oven, 5 minutes.
5. Serve with parmesan cheese.

Recipe from the Kitchen of Rose Hoerner

Featured Product-Liberty Bell Battered Mushrooms

Posted on May 29th, 2018 | Posted in Featured Product

Liberty Bell’s Battered Mushrooms are the perfect appetizer to add to your menu. Crispy battered outside with a fresh mushroom finish! Serve with a variety of dipping sauces.

Item # Description Pack
558304 Mushrooms-Battered 4/3#


New Products

Posted on May 25th, 2018 | Posted in New Products

New Products for the Week of May 21st!

5.25 New Products

Add a little flair to your signature American-style
menu items with the Royal Paper R827 2 1/2″ American flag food pick.

This American flag food pick is a fun way to add a patriotic touch to your dishes on Memorial Day, Labor Day, or the forth of July. Use this food pick to hold together your barbeque dishes, burgers, and sliders. Plus, you can even use it to spear individual portioned appetizers!

Recipe Thursday-Garimark Italian Seasoned Chicken Cheese Wraps

Posted on May 24th, 2018 | Posted in Recipes, Sandwich

Garimark chicken is our go to for consistent frozen chicken tenders, fillets and breasts. Save time in your kitchen with their product that is flavored to perfection. Here we took their Italian Breaded 7oz Fully Cooked Chicken Fillet and made a slightly spicy lunch wrap. The flavor of Garimark chicken stands out against the mild cheddar, mayo, crisp lettuce and tomato and is all wrapped inside of a Father Sam’s jalapeno cheddar tortilla! Add this to your specials menu to satisfy your customers hunger!

Yield 2 Wraps
2 7oz Garimark Italian Seasoned Fully Cooked Chicken Fillets (553038, 10#)
2 slices yellow mild cheddar (774110, 6/1.5#, Great Lakes)
2 tablespoons heavy mayo (992157, 4/1GAL, Dukes)
1/2 cup chopped romaine (04485, 6/2#)
4 slices 6×6 tomatoes (01078, 25#)
2 12” jalapeno cheddar tortillas (559908, 6/12CT, Father Sams)

Heat oven to 400 degrees Fahrenheit. Bake chicken fillets for 20 minutes, remove from oven and place a slice of cheddar cheese on each, to melt, let cool slightly and slice.

Lay tortillas on a clean flat surface. Spread 1 tablespoon of mayo on each tortilla, lay 1/4 cup chopped romaine, 2 slices of tomatoes and 1 sliced chicken fillet on each tortilla. Fold tightly to form a burrito shape.

Serve warm or at room temperature.

Recipe from the kitchen of Kristy Clark

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