It is salad season. The weather has been unusually warm and the produce is fresh! This simple recipe features our Supplier of the Month’s Tyson Brandywine Chicken Tender. We made a simple salad dressed with olive oil and topped with baked chicken tender!
Click here to save this month on Tyson and Golden Legacy.
Yield 4 Salads
2 pounds Tyson Brandywine Chicken Tender, baked and sliced (553040, 10#)
6 cups baby spinach (04488, 4#)
1 cup cherry tomatoes, halved (01081, 12/PT)
1/2 cup toasted walnut, halves (992524, 25#)
2 avocados, diced (01159, 12CT)
1/8 cup red onion, thinly sliced (00683, 5#)
1/4 cup pitted kalamata olives, halved (990403, 10#
4 hard boiled large eggs, sliced (EGG011, 15DOZ, Martin’s Quality Eggs)
1/2 tablespoon dried oregano (CQO075, QT)
1 lemon, juiced (00531, 12CT)
1/4 cup extra virgin olive oil (992059, 4/3LTR)
Kosher salt (CQS030, 3#, Morton) and pepper (CQP064, GAL) to taste
Preheat oven to 400 degrees. Bake chicken tenders for 25 minutes. Whisk lemon juice, oil and oregano together. Dress lettuce and assemble.
Cobb salads are the perfect meal in my book! They offer some healthy fats, plenty of veggies and filling proteins. This salad in particularly has a mustard vinaigrette that compliments the array of ingredients superbly and is topped with some fresh spring asparagus! That is the joy of Cobb salads is that you can always use some fresh seasonal produce to keep it in season taste and ingredient wise. Minus the blue cheese crumbles and the kids love it too!
Yield 4 Servings
- 6 cups Arcadian harvest mix (04979, 3#)
- 1 cup vine ripe tomatoes, diced (01098, 25#)
- 1 cup peeled and diced cucumber (07500, 6CT)
- 4 hard boiled eggs, sliced (EGG011, 15DOZ, Martin’s)
- 1 pound pencil asparagus, broiled and cut into 1 1/2 inch pieces (00073, 11#)
- 1/2 pound baby portabella mushrooms, halved and broiled (00651, 12/8OZ)
- 1 pound Brakebush Chicken Fajita, warmed in microwave (553004, 10#)
- 1/2 cup blue cheese crumbles (775812, 5#)
- 1/3 cup red-wine vinegar (991953, 4/GAL, Oasis)
- 1 tablespoon Dijon-style mustard (991256, 8.8#)
- 1-2 teaspoons sugar (991842, 50#, Golden Barrel)
- Kosher salt (CQS030, 3#, Morton’s) and pepper (CQP064, GAL)
- 2/3 cup extra virgin olive oil (992059, 3LTR)
Whisk the first 4 dressing ingredients together and slowly add the olive oil. You should have extra to use for another occasion. Put the Arcadian harvest mix in a bowl and coat with dressing.
Assemble Cobb salads in individual bowls and enjoy!
Dressing recipe from SimplyRecipes.com
For a twist on the Ken’s Dressing you love, these easy one-off recipes just require a few ingredients you already have in your kitchen or can source from Hometown. To start getting creative click HERE.
To view our Ken’s August product specials click HERE.
Walnut Blue Cheese Dressing and Dip
Yield 2 1/4 cup
2 cups Chunky Ken’s Blue Cheese Dressing 865 (991407, 4/1GAL)
1/4 cup walnuts, chopped (992523, 2/5#)
1 garlic clove, chopped (02619, 5#)
Mix all ingredients together.
Recipe from KensFoodservice.com
With the abundance of summer squash I decided to try a new recipe that incorporated toasted walnuts and blue cheese. This was definitely a successful way to add more flavors to a sometimes bland squash!
Yield 3-4 Servings
1/2 cup walnut halves/pieces (992523, 2/5#)
1 tablespoon unsalted butter, melted (880030, 36/1#)
Kosher salt (CQS030, 12/3#, Diamond Crystal)
Pepper (CQP064, GAL)
2 pounds mixed zucchini, summer squash and pattypan squash (green-01130, 5# and yellow-01134, 5#)
1/4 cup extra-virgin olive oil (992059, 4/3LTR)
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice (00531, 12CT)
1 tablespoon honey (991621, 6/3#)
1 teaspoon thyme leaves (CQT041, QT)
2 ounces blue cheese, crumbled (775812, 4/5#)
Grilled bread, for serving (550025, 24/19oz, Rich’s)
Preheat the oven to 375°. On a rimmed baking sheet, toss the pecans with the butter and 1/2 teaspoon of salt and roast until fragrant and browned, about 6 minutes. Let cool completely.
Quarter the zucchini and summer squash lengthwise and cut off the soft, seedy
centers. Cut any large pattypans in half lengthwise—
you’ll want all of the pieces to be roughly the same size.
In a large bowl, toss all of the squash with 2 tablespoons
of the olive oil and season with salt and pepper. Thread the pattypan squash onto metal skewers for easy grilling.
Light a grill. Grill all of the squash over moderately high heat, turning once, until lightly charred and tender, about
10 minutes. Cut the zucchini and summer squash into 2-inch lengths; transfer to a large bowl. Remove the pattypans from
the skewers and add to the bowl.
In a small bowl, whisk the lemon zest and juice with the honey, thyme and the remaining 2 tablespoons of olive oil;
season with salt and pepper. Add the lemon vinaigrette
to the grilled squash and toss. Transfer to a serving bowl
and top with the crumbled blue cheese and toasted pecans. Serve with grilled bread or naked burger.
Recipe adapted from FoodandWine.com
I must confess that I have never cooked with fava beans before so I was excited to have some on hand! They are definitely a labor of love to prepare as you first take them from their pods and then blanch them quickly and shell them from one more additional covering. This dish used simple Italian cooking technique of a few ingredients and pure flavors. Perfect for a warm Summer night!
Yield 2 Servings
1 1/2 pounds (700g) fresh fava bean pods (available seasonally)
Kosher salt (CQS030 12/3#, Diamond Crystal)
2 small carrots (about 4 ounces; 115g), with a small handful of their tenderest greens if available (02015, 5#)
2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling (992059, 4/3ltr)
1 tablespoon (15ml) fresh juice from 1 lemon, plus a large pinch of grated zest (00531, 12CT)
1 small shallot (about 1 ounce; 30g), thinly sliced (01016, 4/5#)
Freshly ground black pepper (CQp071, QT)
6 ounces (170g) high-quality ricotta cheese (HPH203, 6/3#, Maggio)
4 slices hearty toast (55025, 24/19OZ, Rich’s)
Open up fava bean pods and remove individual beans. Discard pods. Bring a medium pot of salted water to a boil and prepare an ice bath. Add fava beans to pot and cook until crisp-tender, about 1 minute. Transfer fava beans to ice bath and allow to chill for 1 minute. Carefully peel off and discard the outer skin from each bean.
Scrub carrots under cold running water. Rinse greens (if using). Using a sharp knife, a vegetable peeler, or a mandoline, very thinly slice carrots on a strong bias. Transfer carrot slices to ice bath and set aside.
In a large bowl, whisk together olive oil, lemon juice and lemon zest. Add fava beans and shallot. Carefully dry carrots and greens (if using) and add to bowl. Toss to combine and season to taste with salt and pepper.
Spread ricotta over the bottom of a serving plate and top with dressed vegetables. Serve with toast. Drizzle with more olive oil just before serving, if desired.
Recipe from SeriousEats.com