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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-Tyson Brandywine Chicken Tender Salad

Posted on April 20th, 2017 | Posted in Main Course, Recipes, Salad, Supplier of the Month

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
Ingredients
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

Method
Preheat oven to 400 degrees. Bake chicken tenders for 25 minutes. Whisk lemon juice, oil and oregano together. Dress lettuce and assemble.

Recipe Thursday-Spring Brakebush Chicken Fajita Cobb Salad

Posted on March 30th, 2017 | Posted in Main Course, Recipes, Salad

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
Ingredients

  • 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#)

Dressing

  • 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)

Method
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

Recipe Thursday-Ken’s Plus 1 Dressings

Posted on August 11th, 2016 | Posted in Recipes, Salad, Supplier of the Month

Chunky Bleu Cheese Dressing (1 Gallon Jug)

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
Ingredients
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#)

Method
Mix all ingredients together.

Recipe from KensFoodservice.com

Recipe Thursday-Grilled Summer Squash with Blue Cheese and Walnuts

Posted on July 21st, 2016 | Posted in Recipes, Salad

 Squash-

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
Ingredients
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)

Method
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

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