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Recipe Thursday-Fava Beans and Carrot Salad with Ricotta

Posted on July 7th, 2016 | Posted in Recipes, Salad, Side Dish

Fava Beans-

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

Recipe Thursday-GariMark Grill Mark Chicken and Cabbage Salad with Creamy Tahini Dressing

Posted on September 17th, 2015 | Posted in Recipes, Salad

Cabbage Salad (1 of 1)

I’ve been looking for ways to get creative with GariMark Grill Mark Chicken and this recipe caught my eye. It is a fast light weeknight dinner or lunch, thanks to the chicken being cooked and ready to go!

Yield 4 Servings
2 pounds GariMark Grill Mark Chicken, shredded (553075, 10#)
5 tablespoons extra-virgin olive oil, divided (992059, 3LTR)
3 tablespoons fresh juice from 2 lemons, divided (00531, 12CT)
4 medium cloves garlic, finely minced (about 4 teaspoons), divided (03016, 5#)
Kosher salt (CQS030, 3#) and freshly ground black pepper (CQP071, QT)
3/4 pound finely shredded red cabbage (about 1/2 head) (00153, 3CT)
1/4 cup red onion, thinly sliced (04599, 25#)
1/3 cup tahini paste (990337, 12/16oz)
1/2 cup roughly chopped fresh mint leaves (00621, 8oz)
1/2 cup roughly chopped fresh parsley leaves (00749, 6CT)
1/2 cup roughly chopped fresh cilantro leaves (05329, 1#)
1 tablespoon roasted sesame seeds (CQS052, QT)

Combine chicken with 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 teaspoon minced garlic in a large bowl. Season with salt and pepper and massage with clean hands to work the dressing into the chicken. Add cabbage and red onion and toss to combine. Set aside.

In a small bowl, combine tahini, remaining 2 tablespoons lemon juice, and remaining 3 teaspoons minced garlic. Whisking constantly, drizzle in remaining 3 tablespoons olive oil. Slowly whisk in up to 1/2 cup water until a thick, pancake-batter-like consistency is reached. Season to taste with salt and pepper.

Add mint, parsley, and cilantro to bowl with shredded chicken and cabbage, along with half of sesame seeds and all of the dressing. Toss with clean hands to combine. Adjust to taste with more salt, pepper, or lemon juice as necessary. Transfer to serving platter or bowl and sprinkle with remaining sesame seeds. Serve immediately. Salad can be stored in a covered container in the refrigerator for up to 3 days.

Recipe adapted from SeriousEats.com

Recipe Thursday-GariMark Thai Chicken Salad

Posted on July 16th, 2015 | Posted in Main Course, Recipes, Salad

Thai Chicken Salad (1 of 1)

This recipe can be served at room temperature or warmed and served over rice, lettuce or on it’s own.

Yield 12 Servings
12 GariMark grill mark chicken breast (553075, 2/5#)
ground black pepper (CQP083, 5#)
2 pounds asparagus, trimmed, cut into thirds diagonally (00070, 11#)
4 red bell peppers, cored and seeded (05580, 100CT)
6 scallions, white and green parts, sliced diagonally (01013, 3CT)
2 tablespoons toasted sesame seeds (CQS052, QT)

1 cup vegetable oil (992065, 6/GAL, Town & Country)
1/4 cup apple cider vinegar (991958, 4/GAL)
1/3 cup soy sauce (991679, 4/GAL, La Choy)
3 tablespoons sesame oil (992008, 56OZ)
1 tablespoon honey (991621, 6/3#)
2 garlic cloves, minced (03016, 5#) or 1/4 teaspoon garlic powder (CQG028, QT)
1/4 teaspoon ground ginger (CQG069, QT)
1 tablespoon toasted sesame seeds (CQS052, QT)
1/2 cup peanut butter (991596, 5#, Golbon)
1 teaspoon salt (991862, 50#)
1 teaspoon ground black pepper (CQP083, 5#)

Thaw chicken breast and sprinkle with pepper.

Blanch the asparagus in a pot of boiling salted water for 2-3 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.

Whisk together all of the dressing  ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste.

Recipe adapted from the Kitchen of Rebecca Jans

Recipe Thursday-Mexican Fruit Salad

Posted on May 28th, 2015 | Posted in Recipes, Salad, Side Dish

Mexican Fruit Salad (1 of 1)

Refreshing, simple, delicious and pretty to look at! What more could you ask for from a fruit salad? Well, this fruit salad is not your typical American fruit salad. Mexican fruit salads add savory elements of chili and salt, and perhaps some cilantro and onion as well. This fruit salad has an interesting flavor combination of jalapeno, red onion and cilantro that are unexpected, in a good way, when mixed with the sweetness of the fruit!  Also, the blood oranges were purchased on accident, but make the salad that much more appealing to look at, and everyone wants their food to look pretty right:). Serve alongside your favorite Mexican dishes.

Yield 5-6 Servings
2 cups of cubed pineapple, slice the cubes into 1/2-inch wide slices (00842, 3CT)
2 blood oranges, segmented (01990, 20#)
1 granny smith apple, thinly sliced (00018, 12CT)
1/4 cup of thinly sliced red onion (00683, 5#)
1/2 jalapeño, seeded, thinly sliced or finely diced (optional) (00814, 10#)
2 tablespoons lime juice (00588, 12CT)
3 tablespoons chopped cilantro (optional) (05329, 1#)
Pinch of Kosher salt (CQS030, 3#, Diamond Crystal)

Combine the fruit, jalapeno, and onions in a bowl. Squeeze lime juice over everything. Sprinkle with salt. Toss in cilantro to combine.

Recipe adapted from SimplyRecipes.com

Recipe Thursday-Chicken Caesar Skewers

Posted on February 26th, 2015 | Posted in Main Course, Recipes, Salad, Supplier of the Month

chicken caesar skewers (1 of 1)

With Ken’s Dressings being our Supplier of the Month I was thinking that I would make a nice warm winter salad, possibly a grilled Caesar, but then I saw this recipe for Chicken Caesar Skewers. Yahtzee! The zesty Caesar dressing marinates the chicken perfectly for this simple, fast, winter salad! Eat those greens!

Click here to view our February Ken’s product specials.

Yield 4-6 Servings
3/4 cup Ken’s Creamy Caesar Dressing (991425, 4/1GAL, Kens)
2 pounds boneless skinless chicken breasts (332004, 40#) or thighs (332058, 40#), cut into 1-inch pieces (332004, 40#)
12 long wooden skewers, soaked in water for 1 hour
Freshly grated Parmigiano-Reggiano cheese, for garnish (775625, 10#, Stella)
Romaine lettuce hearts (00925, 12/3CT) and lemon wedges (00531, 12ct), for serving

In a large bowl, add the chicken and toss to coat with Ken’s Creamy Caesar Dressing . Let marinate at room temperature for 20 minutes.

Preheat the broiler and position the rack 6 inches from the heat. Thread the chicken onto skewers and arrange on a large baking sheet. Broil for 8 to 10 minutes, until lightly browned and cooked through. Transfer the skewers to a platter. Sprinkle with grated Parmigiano-Reggiano cheese and serve with lettuce cups and lemon wedges.

Recipe adapted from foodandwine.com

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