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Recipe Thursday-Ken’s Tuscan Pasta Salad

Posted on December 7th, 2017 | Posted in Recipes, Salad, Supplier of the Month

Three Cheese Tortellini tossed with roasted red peppers, sliced banana peppers, artichoke hearts, Tuscan herbs, Kalamata olives & spring salad mix tossed in Ken’s White Balsamic Vinaigrette.

Learn more about Ken’s Food and save this month on Ken’s Dressings.

Yield 6 Servings
Ingredients
1 pound  Cheese Tortellini, cooked & chilled (558704, 10#, Seviroli)
2 ounces roasted red peppers, sliced into strips (990154, #10, Del Sol)
3 artichoke hearts quartered (990150, #10)
12 each Kalamata olives, sliced in half (990403, 10#)
1/2 clove garlic, chopped (02619, 5#)
12 each banana pepper rings (990171, GAL)
1/4 teaspoon each of basil (CQB007, 2#, Assagio Classico), thyme (CQT041, QT)  & ground rosemary (CQR037, QT)
8 ounces Ken’s Creamy White Balsamic Vinaigrette (992185, 2/1GAL)
2 cups spring lettuce mix (01886, 4/3#)

Method
Gently toss all ingredients together in a chilled bowl. Be sure to evenly distribute dressing & ingredients.

Recipe from KensFoodservice.com

Recipe Thursday-Sauteed Mushrooms, Kunzler Bacon and Eggs on Toast

Posted on November 30th, 2017 | Posted in Breakfast and Brunch, Recipes

Enjoy this fast mushroom breakfast on a weekday or weekend. I could eat mushrooms every day of my life!

Yield-4 Servings
Ingredients
4 slices Kunzler bacon (KNZ2660, 12/1#)
2 tablespoons olive oil (992055, 4/3LTR)
1# baby portabella mushrooms, sliced (00651, 12/8OZ)
1 garlic clove, minced (02619, 5#)
Kosher salt (CQS030, 3#, Morton) & pepper (CQP064, GAL), to taste
4 eggs (EGG014, 15/1DOZ, Martin’s Quality Eggs)
1 ounce Parmesan, grated (775625, 10#, Stella)
4 slices of multigrain bread (533052, 8/24OZ, La Brea)

Method
Fry bacon in skillet until crisp. Wipe pain and add olive oil. Heat on medium and saute mushrooms for 5 minutes, until cooked. Add garlic, salt a pepper and cook until garlic smells, about 1 minute. Brush bread with olive oil and toast. Fry eggs over easy. Assemble, by placing bread on bottom, mushrooms, bacon, egg and grated Parmesan.

Recipe Thursday-Hatfield’s Pancetta wrapped Pork Loin

Posted on November 9th, 2017 | Posted in Main Course, Recipes

Hatfield’s Pork Tenderloins are very versatile. They are packed 2/1.3# boneless tenderloins to a cryovac. We brined these and then wrapped them in pancetta and baked them until they hit an internal temperature of 140 degrees. The pancetta on top added a nice crunch of saltiness to each bite of pork. Consider this for a possible holiday entree!

Yield 6 Servings
Ingredients
2-1.3# Hatfield Boneless Pork Tenderloins (HTF1171, 10#)

Brine
1/2 cup kosher salt (CQS030, 3#, Diamond Crystal)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns (CQP071, QT)
1 head of garlic, halved crosswise (00351, 5#)
1 tablespoon of thyme (QCT041, QT)

Roasting Touches
3 tablespoons olive oil (992055, 3LTR)
1/2 tablespoon thyme (QCT041, QT)
1/2 tablespoon rosemary (CQR039, QT)
kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP064, GAL)
7 ounces thinly sliced pancetta (441124, 3/3#, Citterio)
2 large carrots chopped (00179, 2/5#)
1 large onion quartered (00691, 50#)
2 cups fingerling potatoes, halved (03363, 10#)

Method
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic and thyme; stir to dissolve salt and sugar, about 10 minutes. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork tenderloins; cover and chill for 8-12 hours.

Remove pork from brine and sit at room temperature for 45 minutes. Preheat oven to 400 degrees.  In a small bowl, toss 2 tablespoons of olive oil over the vegetables. Season with salt and pepper. Transfer to the roasting pan.

Heat large skillet over high heat.Rub the pork all over with 1 tablespoon olive oil, then sprinkle with thyme, rosemary, salt and pepper. Add the pork to the skillet and sear over until browned, about two minutes per side. Transfer seared pork to roasting pan, on top of vegetables.

Layer on the pancetta, overlapping the layers until the pancetta covers all but the bottom of the pork. Lightly brush the top of the pancetta with olive oil.

Transfer the roasting pan to the oven and roast for 25-30 minutes or until pancetta is crispy and pork is cooked through. We covered the pork for 15 minutes and then uncovered it for the remaining time. Once the pork was done we removed it from the roasting pan and continued to cook the veggies for 10 more minutes.

Slice pork and serve!

Recipe adapted from HalfBakedHarvest.com

Recipe Thursday-Hormel Pepperoni with Truffled Mascarpone Sandwich

Posted on November 2nd, 2017 | Posted in Recipes, Sandwich, Supplier of the Month

Hormel pepperoni and hamocollo, baby arugula, pickled onions and truffle mascarpone on a rustic focaccia roll.

Yield 4 Sandwiches
Ingredients
Hormel Pepperoni, sliced (440039, 25#)
8 ounces sliced hamoollo (FRD103-2, 2/8#, Freda)
4 ounces baby arugula (00065, 4#)
2 ounces pickled onions
4 ounces mascarpone (775760, 1#, Belgioioso)
1 teaspoon truffle oil (BK0601, 8oz)
4 rustic Italian focaccia rolls (533001, 72/4oz, Signature)

Method
Mix mascarpone with truffle oil. Assemble sandwiches and enjoy!

Recipe from Hormelfoodservice.com

Recipe Thursday-GariMark Chicken Spinach Artichoke Grilled Cheese

Posted on August 24th, 2017 | Posted in Main Course, Recipes, Sandwich, Supplier of the Month

GariMark Chicken Tender Sandwich-0020

This recipe has been tempting me for a while. Who doesn’t love spinach artichoke dip? This sandwich was easy to make and the crispy GariMark tender was a nice texture contrast and welcomed flavor addition to this grilled cheese!

Click here to view GariMark Foods products that are on special this month.

Yield 1 Sandwich
Ingredients
2 slices rustic white bread (991736, 6/32OZ, Bakery de France)

Rustic Loaves
2 GariMark select chicken tenders (553076, 10#)
1 cup frying oil (992010, 35#, Ex-Seed)
1 tablespoon cream cheese (776002, 10/3#, Smithfield)
1/4 cup canned artichoke hearts, chopped (990150, 6/#10)
1/2 cup fresh baby spinach (04488, 4#)
3 tablespoons shredded mozzarella cheese, part skim (775564, 6/5#, Foremost)
Kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP071, QT)

Method
1. Head oil in shallow pan to medium high. Fry chicken in oil for 6-8 minutes until cooked. Let cool slightly and slice into strips.
2. Microwave the cream cheese for about 30 seconds until soft.
3. Mix in the spinach, artichoke hearts, cheese, salt and pepper.
4. Spread the mixture into between the two slices of bread. Layer in the chicken.
5. Grill in a skillet coated with non-stick cooking spray until warm and toasty.

Recipe adapted from www.slenderkitchen.com

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