Peanut butter is definitely a guilty pleasure of mine. I will eat spoonfuls of it and if any dish incorporates it I will be drawn to order it. It is hard to resist when there are these enormous containers staring me down in the warehouse.
Skippy Peanut Butter
Item ID Description _ Pack
991611 Peanut Butter-Creamy 4# Skippy 6/CS
I am a big fan of eggs and believe that they tend to be an overlooked center of the plate ingredient. Thankfully fried eggs have begun to pop up on burgers and pizzas, but I would encourage more restaurants to offer an evening egg dish. However, I do see more egg recipes being posted now that a lot of people have begun highlighting Meatless Monday dishes.
The recipe Eggs Baked Over Sauteed Mushrooms and Spinach was chosen because it looks beautiful and the the dish includes some of my favorite ingredients, spinach and leeks! This dish can be served anytime of day. I found the recipe classified as a brunch dish and paired with a fruity Gamay from France’s Beaujoloais region, because of the earthy mushrooms and spinach. I served this dish for dinner, paired with a spicy red Zinfandel, and it was a hit! So fresh, light and a nice change to the sometimes heavier dinner dishes that are served.
Eggs Baked Over Sautéed Mushrooms and Spinach
Yield 4 Servings
Ingredients
1 tablespoon olive oil (992055)
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tablespoon unsalted butter (880000)
1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
1 tablespoon soy sauce (991679)
1/4 cup dry red wine or sherry
5 ounces baby spinach
Salt and freshly ground pepper (991861/CQP065)
4 large eggs (EGG011)
4 slices of whole-grain toast (991737)
Method
Preheat the oven to 350°. In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. Uncover and add the soy sauce and red wine or sherry and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.
Coat four 1-cup ramekins or a small casserole dish with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts.
One Serving 323 cal, 13 gm fat, 4.2 gm sat fat, 35 gm carb, 6 gm fiber, 16 gm protein.
Recipe adapted from foodandwine.com
Chunk Light Tuna, Mushroom Pieces, Ovolini Fresh Mozzarella,
Cope’s Sweet ‘N Creamy White Corn
Oven & Grill Cleaner
Gusto Cooked Ham
Product Sale**
Date Run: February 6-March 2*
Item ID Description _ Pack Sale Price
559616 Corn-Sweet ‘N Creamy White Copes 6/4# $27.50/CS
110034 Ham-Cooked WA 10% 14# Gusto 2/14# $1.49/LB
CWUS1090 Mozzarella-Fresh Ovolini Balls 3# Tub 2/3# $13.65/EA
991676 Mushroom-Stems & Pieces #10Can 6/#10 $44.95/CS
330014 Tuna-Chunk Light Skipjack 66.5OZ 6/CS $50.95/CS
Cleaning Supplies
995052 Cleaner-Oven & Grill Blast Away (CASE ONLY) 4/1GAL $22.75/CS
*While supplies last
**Promotions are only valid for non Wholesale Distributors
Since everyone prefers different Frying Oils we keep five different kinds in stock.
Pro Fry Liquid Shortening
Item ID Description Pack
992011 Oil-Frying Clear Golden Fry 1/35#
992004 Oil-Frying Clear Magic Fry Admiration 1/35#
992010 Oil-Frying Creamy Ex-Seedy 1/35#
992012 Oil-Frying Creamy Top Fry 1/35#
992002 Oil-Frying Pro Fry 1/35#