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Recipe Thursday-Hormel Applewood Bacon Club Wrap

Posted on September 15th, 2016 | Posted in Appetizer, Recipes, Sandwich, Supplier of the Month


Enjoy a great appetizer or a tasty twist on your lunch sandwich with Hormel’s Applewood Smoked Bacon Club Wrap.

To view our Hormel September product specials click HERE.

Yield 6 Servings
12 ounces package Hormel Applewood Smoked Bacon (554037, 15#)
1 cup mayonnaise (992173, 4/1GAL, Ventura)
1 garlic clove, minced (02619, 5#)
6-12″ flour tortillas (559309, 6/12CT, Tyson)
12 leaves bibb lettuce (00569, 12CT)
12 slices tomato (01074, 25#)
12 slices Swiss cheese (774525, 6/1.5#, Great Lakes)
8 ounces turkey (FRD306-0, 2/8#, Freda)
8 ounces tavern style ham (FRD207-0, 8#, Freda)

Cook bacon in skillet on medium heat; drain on paper towels.

In bowl, combine mayonnaise and garlic; mix well. Spread mayonnaise mixture over each tortilla, leaving 1/2-inch border.

Top each tortilla evenly with lettuce, tomato, cheese, turkey, ham and bacon. Roll up tortillas tightly; wrap with plastic wrap, enclosing ends. Refrigerate until serving time.

Cut each tortilla roll crosswise into 8 slices to serve. Thread rolled club on skewer with stuffed green olive, if desired.

Recipe adapted from HormelFoods.com

Recipe Thursday-Eggplant Pizzas

Posted on September 1st, 2016 | Posted in Appetizer, Main Course, Recipes

eggplant pizza-0004

Eggplants are in season right now in Pennsylvania so we are trying to figure out delicious ways to use them up! These Eggplant Pizzas are a simple dish that can be your main course or an appetizer and of course you should get creative with your toppings!

Yield-2-3 Servings
1 large eggplant (00315, 6CT)
1/4 cup olive oil (992055, 4/3LTR)
Kosher salt (CQS030, 12/3#, Morton)
1 cup shredded mozzarella part skim (775564, 6/5#, Foremost Farms)
3/4 cup pizza sauce (990295, 6/#10, Full Red)
1/4 cup golden cherry tomatoes

Slice eggplant into 1/2 inch slices, brush with oil and salt. Grill on medium heat for 3-4 minutes per side. Place on baking sheet and top with sauce, cheese and halved cherry tomatoes. Now you can finish cooking either on the grill or in the oven for 6-8 minutes on 350. It may be cleaner in the oven.

Recipe from the Kitchen of Kristy Clark

Recipe Thursday-Spanish Cuttlefish Tapas

Posted on July 14th, 2016 | Posted in Appetizer, Recipes

PanaPesca Cuttlefish-

Cuttlefish or “sepia” as it known in Spain is one of those fabulous delights from the ocean. Cuttlefish is in between squid (calamari) and octopus (pulpo), not as chewy as octopus and a little firmer than squid.

We recently brought into stock PanaPesca’s skin pack cuttlefish so with a sample I decided to make my first cuttlefish recipe. I had enjoyed this seafood when I was in Greece, so was excited to make it at home. This dish was delicious and fresh, but I will say that it is definitely best served as an appetizer, because of the strong unique flavor of this fish.

Cuttlefish 2407

Yield 4-6 Servings
1 PanaPesca skin pack whole cleaned cuttlefish (330168, 8/1.1#)
5 garlic cloves roughly chopped (02619, 5#)
3 tablespoons of extra virgin olive oil and more for drizzling (992059, 4/3LTR)
Kosher salt (CQS030, 3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT) to taste
1/2 cup red onions finely sliced (00683, 5#)
1/4 cup Italian parsley leaves chopped (00751, 60CT)
zest of 1 lemon (00531, 12CT)
juice of 1 lemon (00531, 12CT)
1/2 teaspoon Spanish paprika (CWP009, 5#)
1/2 cup roasted red peppers, sliced into 1 inch strips (990154, 6/#10, Del Sol)
1 Italian bread loaf (550025, 24/19oz, Rich’s)

Wash the cuttlefish. Keep the cuttlefish heads and tentacles whole, slice the body in half length ways and then cut into one inch wide strips.

Place the cuttlefish pieces into a bowl and add a drizzle of olive oil, the chopped garlic, paprika, 1/4 cup parsley leaves, salt to taste. Add a little freshly cracked black pepper to taste.

Mix well, and leave to marinade for at least 3 hours in the fridge.

Heat a little olive oil in a frying pan and add the cuttlefish, fry for 3–4 minutes or until tender and slightly charred.

Remove from heat. Add the finely sliced red onions, more parsley leaves, the juice and zest of 1 lemon. Toss well with the grilled peppers.

To finish, drizzle a little more extra virgin olive oil and serve with toasted Italian bread.

This can be eaten warm or serve at room temperature. The amazing thing is how the finely sliced onions and the lemons bring this dish to a whole new level.


Variation: For a spicier version, can opt to add some freshly cut chilies for the extra oomph! Chili flakes can also be added to the marinade.

Recipe adapted from www.thesoupspoon.com

Recipe Thursday-Ken’s BBQ Bacon Ranch Chicken Grilled Cheese Sandwich

Posted on April 7th, 2016 | Posted in Appetizer, Recipes, Sandwich

New Products from Ken’s Dressings! Source all ingredients through Hometown Provisions.

Kens New Product_Page_1

Kens New Product_Page_2

Recipe Thursday-Mrs. T’s Honey Sriracha Pierogies

Posted on March 31st, 2016 | Posted in Appetizer, Recipes

All ingredients can be sourced through Hometown Provisions!

2016 Sriracha Flavor And Pierogies On Trend 2016 Sriracha Flavor And Pierogies

Additional Recipes!


Tsers Recipe Page With Honey Sriracha_Page_1 Tsers Recipe Page With Honey Sriracha_Page_2

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