Ingredients For Success

1*Profi ts Quoted are Approximate

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Spring ShowcaseApril 30, 201410am- 5pm

At Our House:Sysco Connecticut100 Inwood RoadRocky Hill, CT 06067

Sysco Connecticut


Now here is how this works. We are offering you a very valuable tool to quickly feature the selected solutions at your own location. As you tour the show, please review our 65 page Recipe/Profi tability booklet, for your favorite recipe ideas. Locate these recipes which are numbered in the show and discuss the profi t options with each representative. There will be a lot of other new and interesting trends at the Showcase as well. For the numbered recipes in our book we have enclosed a worksheet for you to build your own features/specials from the many menu ideas we are showcasing. Tell us what you want and we will produce 50 copies of a personalized Slugger/Special sheet for you at no cost to you! This will help show you the power of this valuable marketing tool, as we will design it to meet and exceed your expectations! We will furnish profi table menu solutions and give you a fantastic vehicle to deliver those solutions to your customers. Truly unique to our industry! Again, we are excited to present to you our spring 2014 Signature Solutions Show. We hope you enjoy the experience and as always we appreciate your business! Thank you for joining us.

Welcome and thank you for attending our Ingredients for Success Open House. We have designed this show for you, our most valued customer. We are excited with this event as we have been listening to your feedback and we keep evolv-ing our showcases to help our customers make more money and be even more successful. Hopefully you will notice that this show is like none other as it is unique to our industry. We focused our energies not only creating new ideas and trends but in giving you a platform to implement these opportunities quickly. With the many changes in culinary trends we found it necessary to construct an interactive show for your benefi t. Please take the time to engage in our 170 new and exciting menu options. We tried to create something for everyone in our industry to experience.

MOREPROFIT

I N G R E D I E N T S F O R S U C C E S S . . . . . . . . . .

Your Friends at Sysco Connecticut

3*Profi ts Quoted are Approximate 3

Salads 13 -20

Romancing the Greens 21 -24

Entrees 46 -60

Sandwiches 25 -36

Table of Contents

Pizza 37-39

Desserts 61 -65

Pasta 40 -45

Breakfast 4 -6

Appetizers/Small Plates 7 -12


Suggested Sell 8.99Raw Cost 2.52

AMOUNT WT DESCRIPTION BRAND CODE

0.50 OZ POTATO HASHBROWN SHRD NSTR SYS NAT 4377677

1.00 OZ *BUTTER SOLID USDA AA SALTED WHLFARM 5925987

1.00 GM SPICE PEPPER BLACK COARSE GRND IMP/MCC 5229273

1.00 OZ *CHEESE CHDR JACK SHRD FCY CASASOL 2406189

5.00 OZ EGG LIQUID NO CHOL NONFAT OPT WHLFCLS 2580728

0.50 OZ PEPPER RED BELL LARGE FRESH SYS IMP 1079250

1.00 OZ *BACON PIZZA TOPPING CKD 3/4" AREZZIO 2548162

2.00 EA SAUSAGE PORK LNK MAPLE SYS CLS 2140556

PROFIT$6.47

1.In a bowl mix hasbrown, butter, pepper2.Press onto bottom and sides of greasedmuffin cups3.In another bowl mix eggs red bell pepper4.pre-bake bacon 15 min5.Pinch sausage out of casing and mix in crumbled bacon and sausage into egg mixture6.Fill hashbrown cups with egg mixture and top with cheese/ Bake 375 degrees for 20 minutes

Recipe Instructions:

Egg Basket DelightToasted Hash Browns With Egg, Maple Sausage & Cheese


2.00 EA STEAK FILET MEDALLION SEL BHB/NPM 8684664

0.50 TS SPICE PEPPER SUPREME IMP/MCC 1057983

2.00 EA EGG SHELL LG BRN FRSH FLAT FARMCOW 2042671

1.00 EA BREAD BUN CHALLAH SLIDER TRIOVEN 1428980

1.00 TB SPREAD GARLIC AREZZIO 5975016

1.00 TS CHIVE FRESH PACKER 1287341

1.00 TS HORSERADISH WHITE PRPD AREZZIO 5974951

1.00 TB SAUCE MIX HOLLANDAISE KNORR 5527908


PROFIT$11.77

Tender Fillet Mignon MedallionsServed Benedict Style With Poached Eggs And Creamy Horseradish Hollandaise Sauce

Recipe Instructions:1. Combine hollandaise mix, horseradish, diced chives, and garlic butter to make sauce 2. season filet medallions with salt and pepper supreme and sautee to desired temp 3. poach 2 eggs 4. Slice challah slider in half and toast until golden brown 5. assemble plate with toasted challah on bottom, topped with filet, then poached eggs, then drizzle with hollandaise


1.00 EA STEAK STRIP VEIN CH BHB/NPM 3303195

2.00 OZ BREAD CRUMB ITAL MIGLIOR 8282758

3.00 EA *EGG SHELL LARGE WHITE USDA AA WHLFCLS 2105773

2.00 OZ *OIL OLIVE CANOLA EVO 90/10 AREZZIO 5655618

4.00 OZ TOMATO CHERRY ITAL LAVALLE 4842980

1.00 TB BASIL FRESH PACKER 1794882

0.50 TS SPICE PEPPER RED CRSHD AREZZIO 5935697

2.00 OZ WINE COOKING SAUTERNE SYS CLS 4345542


2.00 OZ ONION DICED 3/8" YEL SYS NAT 5905013


PROFIT$8.10Steak Cutlet & Eggs

Poached Eggs & Steak With A Cherry Tomato Compote

Recipe Instructions:1. Saute tomato, chopped onion, pepper supreme and crushed pepper together and deglaze with white wine 2. let simmer until alcohol cooks out and you recieve desired consistancy. (chunky and thick) 3. slice steak length wise into 2 sepperate pieces and pound into cutletts 4. use standard breading procedure with steak (flour, eggwash, breading) 5. pan fry breaded cutletts for 2-3 min on eash side (until golden brown) 6. in a seperate pan, cook remaining 2 eggs over easy

Breakfast

Recipe 1

Recipe 2

Recipe 3


Suggested Sell 4.99Raw Cos .95


3.00 EA DOUGH CROISSANT MINI VARIETY BLPSTRY 2083518

2.00 TB *BUTTER SOLID SALTED NON USDA WHLFCLS 5926928

12.00 TS HONEY PURE LIGHT AMBER JUG SYS REL 3374097

0.25 TS CINNAMON IMP/MCC 5228630

0.25 EA ORANGE FANCY FRSH SYS IMP 7651910

PROFIT$6.47

“1. 1 Place Croissants on parchment covered sheet pan2. 2 Bake 350 degree convection oven (375 convention oven) for 18-20 minutes3. 3 make the butter spread whil croissants are baking4. 4 zest the oranges and juice the pulp5. 5 Whip the butter, add the honey, ciinamon, the orang juice and zest6. 6 portion the spreead into 2oz ramekins and refrigerate until needed7. pretzel croisants come out best if you spray the parchment paper with cooking spray before baking8. Serving instructions9. Warm the croissants in an oven for 2 minutes before serving in a basket or on a plate10. Place 1 pretzel Croissants, whole grain croissant and one butter croissant in a serving basket11. Garnish with and orange wedge if desired”


Mini Croissants With Citrus SpreadWarm Mini Croissants with Orange and Honey butter

The Great Gluten Free Pumpkin Pancakes

Look For These Recipes And Much More On

Chef Ref.sysco.com

Scan the QR code to go toChef Ref

Breakfast

Cornbread Pancakes

Recipe 4



6.00 OZ YOGURT BLUEBERRY LOW FAT CROWLEY 5961117

1.00 OZ BLUEBERRY FRESH PACKER 6359673

2.00 OZ CEREAL GRANOLA OATS N HNY NAT VLY 6690675

4.00 EA BLACKBERRY FRESH PACKER 1007871

1.00 EA CUP PAPER CLD POLY 5OZ SYSTRNZ 1992934

PROFIT$3.78


Blueberry ParfaitYogurt, Granola & Fresh Bluberries

Recipe Instructions:1. Spoon 3 oz of blueberry yogurt into bottom of cup2. Drop 8 blueberries onto 1st layer of yogurt3. Spoon 3 oz of blueberry yogurt on top of the fresh blueberries4. Sprinkle granola on top


2.00 OZ CEREAL GRANOLA L/FAT NO RSN KELLOGG 2973188

2.00 OZ YOGURT VANILLA LIGHT & FIT DANNON 2328391

4.00 OZ CHOCOLATE CHIP MINI SEMISWT 4M HERSHEY 4144697

0.25 EA PUDDING MIX CHOC RED CAL SYS CLS 7742811

4.00 OZ MILK 2% RDUC FAT WHLFARM 4907648

PROFIT$2.04


1. Before you start, gather all your supplies like clear 12oz cups w. lids, low fat vanilla yogurt and Kellogg’s low fat Granola2. Start at the bottom with a healthy protion of Granola


Chocolate ParfaitLow Fat Granola Layered With Vanilla Yogurt And Chocolate Pudding


2.00 OZ CEREAL GRANOLA L/FAT NO RSN KELLOGG 2973188

2.00 OZ STRAWBERRY FRESH PACKER 0773150

1.00 TB *SUGAR BROWN LIGHT BKRSCLS 1854926

6.00 OZ YOGURT VANILLA LIGHT & FIT DANNON 2328391


PROFIT$2.23

Strawberry ParfaitLow Fat Granola Wiith Fresh Straawberries And Light yogur

Recipe Instructions:1. Before you start, gather all your supplies.2. Start at bottom w/ Granola, add layers of yogurt and pudding and top with strawberries.”

Breakfast

Recipe 5

Recipe 6

Recipe 7



6.00 EA *SHRIMP WHT P&D TLON 26/30 PORTBTY 6731515

6.00 EA SKEWER BAMBOO 8" 100 CT ROFSON 4943619

2.00 OZ SAUCE ORIENTAL PONZU MYRONS 5303573

1.00 TS GINGER ROOT FRESH SYS IMP 1185545

1.00 TB ONION GREEN ICELS SYS NAT 7350788

2.00 OZ SAUCE PEANUT BNGKOK TSANG 8230971

1.00 TS *PEANUT DRY RSTD UNSLTD SYS CLS 9541772

Ginger Marinated Shrimp Satay With Spicy Thai Peanut Dip PROFIT

$9.84


Recipe Instructions:1. Marinate shrimp in ponzu, ginger and scallion for 15-30 minutes2. Skewer the shrimp and grill until cooked(1-2 min)



0.50 OZ RASPBERRY RED FRESH PACKER 1182336

0.25 OZ BLACKBERRY FRESH PACKER 1007871

6.00 OZ CHEESE ASST LOCAL NEW ENGLAND SEA CST 8284329

PROFIT$7.81


1 Cut cheese into desired piecies (approx) 1oz each type


Local Cheese BoardA New England Selection


8.00 OZ SOUP VEG MEDIT GRLD KTLCUSN 2213460

5.00 EA CRACKER FLATBREAD SUPREME SYS IMP 5855739

2.00 OZ FIG BLACK MISSION LVOFARE 4146874

1.00 OZ HAM PROSCIUTTO 600 DAYS PARMA ILNUMRO 0477402

2.00 OZ OLIVE ITALIAN MIX IN OIL AREZZIO 5012091

1.00 TB CHEESE BLEND CAESAR SHAVED BELGIO 7071216

4 0Z CHICKEN BREAST COLMAN

PROFIT$6.25


1 .Skewer a 4 oz chicken breast and grill2. Heat up soup3. Slice 1 oz of proscuitto4. Serve with the flatbread and cheese


Mediterranean Soup BoardServed with Flatbread and 600 Day Proscuitto

Cheese Box Includes:Berkshire Blue (Ma), Smiths Smoked Gouda (MA), Pineland Farms Cheddar (Maine), Pineland Farms Salsa JackBlythedale Farms Brie/Cambert (Vt)Vermont Creamery Goat (Vt)

Appetizers/Small Plates

Recipe 8

Recipe 9

Recipe 10



8.00 OZ SOUP CHOWDER CLAM N.E. FRESH KTLCUSN 1625110

1.00 EA ROLL PRETZEL MINI COBURG BAV BAK 2233415

1.00 EA ROLL BREAD MINI BRIOCHE TRADBRD 6259186

1.00 OZ *BUTTER WHIPPED SLTD USDA AA WHLFARM 5426937

1.00 TB SYRUP MAPLE PURE MCLURES 7822381

2.00 OZ CHEESE CHDR X SHRP WHT PRNT VT CABOT 2534535

2.00 OZ CHEESE PEPPER JACK CABOT 2175578

3.00 TS CRACKER OYSTER BULK WSTMNST 7208762

5.00 EA POTATO PANCAKE MINI BABYCAKE MCCAIN 7383482

2.00 OZ TURKEY BRST OVN RST ARTISN ABF COLEMAN 2025530

Yankee Soup BoardNew England Clam Chowder with Turkey Brioche and Mini Babycake


PROFIT$8.17

Recipe Instructions:1. Heat soup2. Serve with a roasted turkey sandwich and mini babycake potatoes


1.00 TS SPICE OREGANO LEAF IMP/MCC 5264320

0.50 TS SPICE PEPPER WHITE GROUND IMP/MCC 5229463

0.25 TS SPICE PEPPER RED CRUSHED IMP/MCC 5913454

8.00 EA CHICKEN WING CKD MARN IQF JMB0 PERDUE 7230030

0.10 TS *SALT KOSHER SYS CLS 6040760

0.10 TS SPICE PEPPER BLACK COARSE GRND IMP/MCC 5229273

1.00 TS SPICE CUMIN GRND IMP/MCC 5913439

PROFIT$6.33


1. Mix spices together and rub wings. Refridgerate for 1 hour to asorb spice blend2. Roast in oven until done or deep fry


Bahian Spiced WingsFlavorful Jumbo wings with cumin & red pepper


3.00 OZ *LOBSTER MEAT CK-CKL BLEND 38% PORTPRM 1488739

3.00 OZ TOMATO DICED FRESH PACKER 1371012

1.00 OZ PEPPER GREEN BELL MEDIUM FRESH PACKER 1000397

1.00 OZ ONION RED FRESH MEDIUM PACKER 1275007

2.00 OZ JUICE TOMATO FCY SCRMNTO 0963793

1.00 TB VINEGAR RED WINE REGINA 4042479

1.00 TS PEPPER JALAPENO FRESH SYS IMP 1185156

1.00 TS CILANTRO FRESH PACKER 1679950

1.00 TB OIL OLIVE EXTRA VIRGIN PRIMIO 7909825

1.00 EA Tequilla

1.00 OZ SQUASH ZUCCHINI MEDIUM PACKER 6368856

Lobster Shooter Trio with Margarita SalsaHard Shelled Lobster Claw served with peppers, onions & cilantro


PROFIT$9.52

1. 1/4 “” dice peppers, onions, squash and cilantro2. Mix all ingredients together and season to taste3. Serve ina chilled shot glass, topped with lobster



Recipe 11

Recipe 12

Recipe 13



1.00 EA *MEATBALL ALL PURP ITAL STY 1O AREZZIO 7673700

1.00 EA SWORDFISH PRTN 1/2RND SKON 4OZ PORTSIM 1609460

6.00 OZ JUICE TOMATO FCY SCRMNTO 0963793

0.05 OZ LEMON CH FRESH PACKER 1007558

2.00 OZ BEAN GREEN FDSVC TRIMMED FRSH SYS IMP 1810910

2.00 OZ CELERY FRESH SYS IMP 1120625



2.00 OZ Vodka

PROFIT$7.95


9

1.Cut swordfish into quarters and grill, sear off meatball and kabob on metal skewer2.Mix tomato juice and vodka3.Pour bloody mary over ice in large glass, garnish with beans, lemon and grilled kabob


Poor Man’s Surf and TurfSunday Sauced Meatballs With Grilled Swordfi sh And Green Beans


4.00 OZ BEEF SKIRT INSIDE FAJ SEAS FZ CABBHNP 0271821

2.00 OZ SAUCE BBQ MILD TRDTNL SYS IMP 2728335

1.00 TS GARLIC WHL PLD SYS NAT 6651020

3.00 OZ JICAMA ROOT FRESH PACKER 1079193

2.00 OZ PEAR ASIAN FRSH PACKER 7103922

0.50 OZ SALAD BLEND ASIAN SYS IMP 6941599

1.00 TB *DRESSING ASIAN SESAME MARZETI 3630324

1.00 TB HONEY PURE CLOVER GR A SYS CLS 4361432

1.00 TS OIL SESAME SEED TOASTED PURE INTLSUP 5967492

PROFIT$11.16


1.Blend together bbq sauce, ginger, honey, garlic, sesame oil and warm to a simmer and let cool2.Peel jicama and slice on slices 1/16th”” slices in large rounds3.Shred asian pears on a mandolin with the skin on and mix with salad blend and sesame dressing4.Grill the skirt steak to desired temp medium is best for the application5.Slice thing and lay on jicama rounds top with slaw and fold over jicama (hold with toothpick


Korean Beef TacosTender Skirt Steak Wrapped In Jicama With

Asian Pear And Sesame Dressing


4.00 OZ STEAK FILET TIPS FRZ BHB/NPM 3012606

1.00 TB CILANTRO CLEAN WASH FRESH HERB SYS NAT 2219095

1.00 TS SEASONING RUB SMKY CHILE CUMIN LAWRYS 8487698

2.00 EA *TORTILLA CORN YEL 6" FRSH CASASOL 2284101

1.00 EA *CORN COB GR A SYS CLS 1025196

1.00 EA AVOCADO HASS FRSH HLV INDW HPP CASASOL 6297594

1.00 TB *OIL OLIVE BLEND 90/10 AREZZIO 5934294


1.00 OZ ONION RED FRESH JUMBO SYS IMP 1094663

0.50 EA LIME FRESH 200CT PACKER 1048313

PROFIT$9.26


1.Fry corn tortillas whole. Until crispy 2.Grill corn until charred and cut kernals off cob 3. Combine corn, diced avocado. Tomato, diced red onion, lime juice and ol-ive oil into a large bowl and mix together to make relish 4. Season steak with salt and chili cumin. Grill to desired temp 5. Slice steak on bias and spread accross tortillas 6. Top with relish


Grilled Filet TostadaQuick Grilled Filet With Cilantro, Corn Relish, Avocado & Lime


Recipe 14

Recipe 15

Recipe 16



2.00 OZ *LOBSTER MEAT CLW/KNKL VAC PORTPRM 5841648

2.00 OZ BATTER MIX TEMPURA GLDN FLAVOR SYS CLS 4979027

1.00 TB OIL SESAME PURE 100% ROLAND 5438536

4.00 OZ SQUASH BUTTERNUT CKD BOIL/BAG SYS IMP 0570481

1.00 OZ KALE FRESH GRN SHRD 1/8 SEPCLR SYS NAT 1894387

2.00 OZ GRAIN SPECIALTY QUINOA ROLAND 6157739

0.50 TS *SALT GRANULATED PLAIN ROUND SYS CLS 4222444

0.25 TS SPICE PEPPER BLACK GROUND AREZZIO 5935689

1.00 OZ *MAYONNAISE CULINARY XHV DTY SYS IMP 4002416

1.00 TB JUICE LEMON REALEMN 4011482

1.00 TS TARRAGON FRESH PACKER 1680032

Tempura Lobster CanapéServed Over Butternut, Kale & Quinoa Cake With Tarragon Aiol


PROFIT$9.45

1.In a food processor, combine mayo, lemon juice and tarragon to make aiol sauce 2.In a bowl, combine Sesame oil,cooked quinoi, salt, pepper shredded Kale and cooked butternut squash 3. to create patty. Make patty and pan sear in a hot pan until golden brown on EACH side. 4. Put the lobster meat into tempura batter and fry for 2-3 minutes



3.00 OZ STEAK FAJITA MEAT FRZN BHB/NPM 0760205

2.00 OZ PEPPER ASSORTED TRI-COLOR PACKER 1121474


1.00 GM CILANTRO FRESH PACKER 1679950


2.00 OZ SALSA JALAPENO FIRE RSTD CASASOL 2724607

1.00 OZ *CREAM SOUR CULTRD GRADE A WHLFARM 5020193

5.00 OZ *TORTILLA CORN YEL 6" FRSH CASASOL 2284101

PROFIT$8.91

1. Marinate steak overnight with chili cumin 2. Quarter the corn tortillas and fry until crispy 3. Grill peppers and onions until soft and charred slightly on outside. Remove stem and seeds from peppers 4. Chop onions and peppers into a small dice 5. Put tortillas on bottom of an oven safe platter and top with the onions, peppers, steak, and cheese 6. Place in oven until cheese is melted and bubbling


Fajita NachosTri Color Chips Piled High With Jack And Cheddar Cheese

and Onions Peppers And Beef Fajita Meat


2.00 QT SOUP BASE VEGETABLE LIQ CONC KNORR 0188183


3.00 CP ONION SLIVERED 1/4" YEL SYS NAT 4160784


1.00 QT SQUASH BUTTERNUT FRSH REGGRWN 6036483

1.00 QT *BEAN BLACK CASASOL 5844220

1.00 QT TOMATO DICED IN JUICE XSTD AREZZIO 5902291

2.00 QT CHARD SWISS GREEN PACKER 3102183

10.00 OZ CROUTON SEASONED HMSTY ZTF SYS CLS 7762329

4.00 TB SPICE CHILI POWDER LT IMP/MCC 5228564


PROFIT$5.33


1. Heat oil in heavy large pot over med to high heat. Add onions and garlic sautee until tender and golden 2. Add squash then chili powder and cumin 3. Stir in beans, prepared veg base and tomato with juice; bring to a boil. Reduce heat and simmer uncovered until tender 4. Squash is tender. Stir in swiss chard simmer until chard is tender but still bright green. Season to taste with salt and pepper.


Black Bean & Butternut Squash ChiliRoasted Butternut Squash With Swiss Chard And Black Beans SERVES 10



Recipe 17

Recipe 18

Recipe 19



1.00 EA *BREAD PULLMAN WHEAT 28SLI SYS CLS 8386815


1.00 TB SPICE THYME LEAVES WHL IMP/MCC 5913504

0.25 LB LAMB GROUND BULK 1296 PACKER 1197227

0.25 CP YOGURT PLAIN ORIGINAL FTFR YOPLAIT 1612092

0.25 OZ DILL BABY FRSH PACKER 3451606

0.50 TB LEMON CH FRESH SYS CLS 2252039

PROFIT$6.35


1.Pulse bread in electric blender until 1/4 cup is yeilded2.Combine lamb egg bread crumbs and thyme together until well blended3.Form mixture into small balls about 3/4 oz each4.Place meatballs in an oiled shallow baking pan5.Bake at 375 for 10-12 min6.Mix yogurt dill weed and lemon peel together place in a serving bowl and top with fresh dil


Lamb MeatballsRoasted Lamb Meatballs With A Dill Yogurt Sauce


1.00 EA *APTZR ARTICHOKE ANTIPASTO SKW NO FORK 5324456

2.00 OZ OLIVE MIX PROVENCAL LIFPROV 8651590

1.00 EA Vodka of Choice 3 oz.


PROFIT$8.48

Italian Antipasto MartiniA Yummy Bite To Go With Your Martini

Recipe Instructions:1. Use one antipasta skewer and a few Provencal olives for this classic martini


10.00 OZ CALAMARI STRIP BRD FRY SEAWNGS 2479427

3.00 OZ *SAUCE TOMATO SYS CLS 4001921


2.00 TB CHEESE PARM IMP/DOM BLEND GRTD AREZZIO 2039964

1.00 GM OIL TRUFFLE WHT FRCH SPRAY DALASOG 8829796

PROFIT$7.07


1. Deep fry calamari fries until golden brown2. Plate the calamari and spritz with truffle oil, serve with spicy marinara


Truffl e-Parm Calamari FriesDeep Fried Calamari sticks with a spicy tomato sauce

and truffl e spray


Recipe 20

Recipe 21

Recipe 22



3.00 EA SCALLOP SHELL HALF N/ROE 30-40 PRFND 2675912

1.00 OZ BACON DUCK APPLEWOOD SMKD MAPLELF 1599376

1.00 TS SAGE FRESH PACKER 1680016

1.00 EA *BREAD WHITE CNTRY BTRMILK 14S BBRLCLS 6279426

1.00 TB GARLIC WHL CLOVE PLD FRESH PACKER 1396746

3.00 OZ *BUTTER SOLID UNSLT USDA AA WHLFARM 5926910

1.00 TS GLAZE BALSAMIC AREZZIO 0651828

0.10 OZ SALT KOSHER DIACRYS 6305346

0.10 OZ SPICE PEPPER BLACK SHAKER GRND IMP/MCC 5661442

Scallop 1/2 Shell w/ DuckShell on scallop with duck bacon, sage & buttermilk croûton


PROFIT$7.86

1. Saute garlic w/ butter, chopp duck bacon, fresh sage, and white bread to create a stuffing2. Remove scallop from shell and add stuffing to botton of the shell3. Put scallop back in shell on top of stuffing and season with salt and pepper4. Cook under salamander until scallop and stuffing are glolden brown5. Garnish with balsamic glaze



5.00 EA DOUGH PHYLLO ATHENS 1170596

2.00 OZ SQUASH ZUCCHINI FCY FRSH SYS IMP 8677932

2.00 OZ ONION SWEET FRSH PACKER 3812807


1.00 OZ TOMATO RSTD SLOW MARNTD RED SEVILLO 7601463

1.00 TB GARLIC CHOPPED IN OIL AREZZIO 5975271

0.50 OZ ARUGULA BABY WILD FRSH B&W 7975374

2.00 OZ CHEESE GORGONZOLA CRUMBLE AREZZIO 8495412

1.00 OZ OIL OLIVE BIB BLEND 51/49 CORTO 0217428

1.00 TB GLAZE BALSAMIC TRUFFLE CUCIN V 7123310

Phyllo & Grilled Vegetable CrispsThin Phyllo crisps topped with vegetables, argula & Gorgonzola

Suggested Sell 8.99 Raw Cost 2.91

PROFIT$6.08

“1. Preheat oven to 3502. Saute and caramelize all the vegetables together with garlic and olive oil slightly3. Brush phyllo with butter in between each of the 5 layers4. Bake the phyllo for 12-15 minutes until golden and flaky 5. Spread all the vegetables over phyllo, top with chopped arugula and gorgonzola



0.50 OZ HAM CURED HOT COPPA MOLINAR 6713954


1.00 OZ SALAMI DRY CALABRESE OLLI 1440109

1.50 OZ CHEESE CHEDDAR RED DRAGON ABRGRNY 1841272

1.50 OZ CHEESE BLUE CASHEL IRSH CASHEL 9943135

1.50 OZ CHEESE GOAT MILD GOUDA CHSLAND 2008134

12.00 EA TOAST COCKTAIL PARTY LIFPROV 0666180

1.00 TB JAM FRUIT FIG LIFPROV 6353833

Assorted Cheese & Charcuterie Offering600 day Parma, Coppa, dry salami with red dragon cheddar, goat cheese & Irish blue. Served with fi g jam and croustini.


PROFIT$8.06

1.Thinly shave meats on slicer and arrange on a wooden serving board2.Slice and or chunk cheeses and arrange on the board3.Scatter party toasts around the board4.Place fig jam in a small ramekin on the board”



Recipe 23

Recipe 24

Recipe 25



6.00 OZ BEEF ROAST TOP RND C/OFF RARE CAB 8412623

0.50 EA PEAR FRESH PER 12CT CRTN SYS IMP 6242671

1.00 OZ CHEESE BLUE CRUMBLES SYS IMP 8495389

2.00 OZ LETTUCE FRESH ARCADN HVST CLS SYS NAT 1132050


0.25 TS PEPPER BLACK FINE GRND D'ALLAS 4590873

2.00 OZ *DRESSING RANCH BUTTERMILK SYS IMP 1404755

PROFIT$6.13


1. Slice 6 oz CAB Roast Beef2. Core and Silce Pear3. Place greens on plate4. Fan the sliced CAB Roast Beef over center of greens5. Drizzle with Blue Cheese dressing and sprinkle with crumbles6. Position pear slices and seaon gently with salt and pepperSuggested Sell 9.99

Raw Cost 3.86


2.00 OZ CHEESE MOZZ FRSH PEARLS 2.5 GR BELGIO 5508084

4.00 OZ MELON WATERMELON WHLSDLS FRSH

PACKER 1572353

1.00 TS BASIL FRESH PACKER 1794882

2.00 OZ ONION GREEN ICELS SYS NAT 7350788

1.00 OZ VINEGAR BLSMIC WHITE ROLAND 6278022

1.00 TS HONEY PURE CLOVER GR A SYS CLS 4361432

1.00 OZ OIL OLIVE EXTRA VIRGIN PRIMIO 7909825


0.50 TS SPICE PEPPER BLACK SHAKER GRND

IMP/MCC 5661442

PROFIT$6.27


Fresh Mozzarella & Grilled Watermelon Served with Thai Basil Salad

Roast Beef & Pear & Blue SaladCertifi ed Angus Roast Beef thinly sliced with Arcadian Lettuce, Pears and Blue Cheese



3.00 EA BACON SLICED PECAN SMOKE 13/17 HORMEL 0373090

3.00 OZ TOMATO CHERRY FRESH SYS IMP 2203024

3.00 OZ CHEESE MOZZ CILIEGENE FRSH AREZZIO 2491751

2.00 TB *OIL OLIVE EXTRA VIRGIN ITALY SUPREMA 4497301

1.00 TB VINEGAR BALSAMIC ITALY AREZZIO 5889654

1.00 TB *DRESSING GARLIC FTFR BALSAMIC SYS IMP 6703797



PROFIT$7.09


Pecan Wood BLT SaladWith Fresh Mozzarella And Arcadian Lettuce


1. Toss chopped bacon, tomatos, and fresh mozzerella with olive oil and balsamic vinegar.2. Add salt and pepper to taste.3. Place on top of plated arcadian greens4. Finish with Garlic Dressing placed on top of bacon mixture.


1. Prepare honey balsamic glaze by mixing white balsamic vinegar, honey and olive oil.2. Mix in chopped basil and chopped green onions and add salt and pepper.3. Add and mix fresh mozzarella until well coated.4. Grill watermelon wedge and place on plate.5. Arrange fresh mozzarella honey balsmic glaze mixture on top of watermelon wedge.

Salads

Recipe 26

Recipe 27

Recipe 28



5.00 EA SCALLOP IQF 20-30CT CHEM FREE GRT AM 2412221

4.00 OZ KALE BABY PACKER 1600258

2.00 OZ CROUTON GARLIC DELI STY ZTF SYS CLS 7765656

2.00 OZ CHEESE BLEND CAESAR SHAVED BELGIO 7071216

2.00 OZ *DRESSING CAESAR ORIG CARDINI CARDINI 5098009

3.00 OZ BUTTERMILK REG HP HOOD 1844737

2.00 OZ BREAD CRUMB ITALIAN PROGRSO 4914644

1. Defrost 5oz of 20/30 scallops(approximately 7-9 each)2. Dip scallops in buttermilk and then roll in the bread crumbs3. Drop them in a 350 degree fryer for 1-2 minutes or until golden brown4. In a bowl, combine fresh kale, croutons, caesar dressing and toss gently5. Mix in cooked scallops to the salad6. Add shredded parm for garnish

PROFIT$8.05

1. Defrost 5oz of 20/30 scallops(approximately 7-9 each)1. Defrost 5oz of 20/30 scallops(approximately 7-9 each)2. Dip scallops in buttermilk and then roll in the bread crumbs2. Dip scallops in buttermilk and then roll in the bread crumbs3. Drop them in a 350 degree fryer for 1-2 minutes or until golden brown3. Drop them in a 350 degree fryer for 1-2 minutes or until golden brown4. In a bowl, combine fresh kale, croutons, caesar dressing and toss gently4. In a bowl, combine fresh kale, croutons, caesar dressing and toss gently5. Mix in cooked scallops to the salad5. Mix in cooked scallops to the salad6. Add shredded parm for garnish6. Add shredded parm for garnish



Scallop & Kale CaesarBaby Kale Tossed With Crutons, Chaved Caesar And Scallops


3.00 OZ *DRESSING THAI PEANUT SPICY MARZETI 2586871

4.00 OZ *PASTA SPAGHETTI 10 IN LABELLA 4862983

3.00 OZ CUCUMBER FRESH SYS IMP 7413040

0.50 CP CARROT MATCHSTICK SHRED SYS NAT 1675750



1.00 TB SPICE SESAME SEED WHL WHITE IMP/MCC 2473132

PROFIT$6.74



Spicy Thai Peanut NoodlesThin Pasta With Cucumbers, Carrots And Sesamee Dressing


1.00 EA *SALMON ATL PRTN SKLS 6 OZ NOR PORTSIM 8496341

4.00 OZ BEAN FRENCH WASHED/TRIMMED PACKER 6853263


2.00 OZ TOMATO BULK 5X6 FRESH SYS IMP 1763432

3.00 OZ POTATO FINGERLING ASST PACKER 8431353

2.00 OZ *DRESSING CHAMPAGNE VINAIGRETT MARZETI 2460057

PROFIT$8.81


1. Bake Salmon in oven till done( 10 min)2. Blanch green beans. Cook Eggs. Roast potatoes until soft3. Toss salad with champagne dressing and top with salmon


Salmon Nicoise SaladAtlantic Salmon baked with green beans, eggs,

tomatoes & potatoes

Salads

Recipe 29

Recipe 30

Recipe 31

1.Cook pasta to al dente, drain and cool2.Combine pasta and dressing in large mixing bowl3.Add remainder of ingredients and toss gently



3.00 OZ CHEESE BLUE MOODY ROTHKAS 7777630


3.00 OZ TOMATO GRAPE FRSH SYS IMP 6017263

2.00 OZ ONION RED JMBO FRSH SYS IMP 8399925

2.00 OZ DRESSING VINAIGRETTE LITE RED


PROFIT$5.68

Moody Blue Green Bean SaladSmoked Blue Cheese With Fresh Green Beans,

Tomato And Red Onion

Recipe Instructions:1.Cut vegetables to desired size and place in a medium size bowl2.Crumble cheese and add to bowl


4.00 OZ HAM BONELESS UNCURED ABF COLEMAN 2024943



2.00 OZ PEPPER ORANGE BELL IMP FRESH PACKER 1595503

3.00 OZ CHEESE FETA PAIL MKZ IMP 9768342

3.00 OZ *DRESSING GREEK FETA CHEESE SYS IMP 6475719

3.00 OZ QUINOA GRAIN RED WDLAND 1870320

2.00 OZ OLIVE KALAMATA PITTED INTLIMP 5429766

PROFIT$7.89


1.Toss all ingredients and garnish with fresh basil


Quinoa with HamQuiona Tossed With Diced Ham, Peppers,

Feta & Greek Dressing





1.00 GM CILANTRO CLEAN WASH FRESH HERB SYS NAT 2219095

1.00 OZ PEPPER YELLOW BELL FRSH PACKER 8439143


1.00 CP TOMATO CHERRY FRESH SYS IMP 2203024


0.50 EA LETTUCE BIBB HYDRO FRESH PACKER 1505361



1.00 OZ BREAD CRUMB ITALIAN PROGRSO 4914644

Champagne Scallop SaladButtermilk Breaded Scallops Tossed With Peppers,

Oranges, Tomatoes And Cilantro

PROFIT$9.42

1. Defrost 1#of 30/40 scallops2. Dip into buttermilk then into bread crumbs3. Place in fryer for 1-2 minutes or until they are golden brown4. Combine ll ingrediants(except boston lettuce) in a large bowl5. Gently toss salad6. Arrange lettuce leaves in bowl and top with mixture of vegetables and scallops

1. Defrost 1#of 30/40 scallops1. Defrost 1#of 30/40 scallops2. Dip into buttermilk then into bread crumbs2. Dip into buttermilk then into bread crumbs3. Place in fryer for 1-2 minutes or until they are golden brown3. Place in fryer for 1-2 minutes or until they are golden brown4. Combine ll ingrediants(except boston lettuce) in a large bowl4. Combine ll ingrediants(except boston lettuce) in a large bowl5. Gently toss salad5. Gently toss salad6. Arrange lettuce leaves in bowl and top with mixture of vegetables and scallops6. Arrange lettuce leaves in bowl and top with mixture of vegetables and scallops

Recipe Instructions:Suggested Sell 14.99Raw Cost 5.57

Salads

Recipe 32

Recipe 33

Recipe 34



2.00 OZ GRAIN SPCLTY ORZO TRI-COLORED INTLIMP 3746849

3.00 OZ CHEESE MOZZ FRSH OVALINI 4 OZ AREZZIO 2389252

3.00 OZ TOMATO ROMA FRESH PACKER 2283844



1.00 OZ *OIL OLIVE EXTRA VIRGIN FRUTAT SUPREMA 5534151


PROFIT$5.83

Fresh Mozzarella Pasta Salad With Orzo And A Light Olive Oil & Tomato

Recipe Instructions:1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil.2. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. 3. Drain well, and let cool.4. Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. 5. Gently mix in the orzo pasta and toss lightly to coat the igredients with oil.


5.00 OZ BROCCOLI FRESH SLAW MIX W/COLR SYS IMP 8749087

1.00 OZ CRANBERRY DRIED SYS IMP 7102403

1.00 OZ NOODLE CHOW MEIN LA CHOY 4004438

0.50 OZ NUT PISTACHIO SHELLED NAT FSHRNUT 4858080

1.00 OZ *DRESSING SESAME TOASTED SYS IMP 8112336

PROFIT$3.77


1. Place broccoli slaw in bowl2. Top with cranberries, pistachio and noodle3. Toss with sesame dressing


Asian Broccoli SlawShredded Broccoli With Cranberry, Chow Mein Noodles

And Sesame Dressing


4.00 OZ LETTUCE ROMAINE SHREDDED 3/8" SYS IMP 8599702

4.00 OZ CHICKEN BITE BRD W/SRIRACHA SA BRKBUSH 1981287


1.00 OZ *DRESSING RANCH BUTTERMILK SYS IMP 1404755


1.00 OZ CARROT MATCHSTICK SHRED SYS NAT 1675750

Chopped Buffalo SaladSpicy Chicken Bites With Romaine, Blue Cheese

And Ranch Dressing


PROFIT$6.80

1.Plate Salad2.Top with chicken bites, blue cheese3.Drizzle with ranch dressing


Salads

Recipe 35

Recipe 36

Recipe 37



1.00 EA *CALAMARI STEAK TNDRZD 4-6 ASI PORTBTY 1535364

2.00 OZ LETTUCE FRESH TUSCAN ITAL PACKER 1949728


1.00 OZ BEET FRESH GOLD W/O TOP FRSH PACKER 5161930

1.00 OZ FENNEL ANISE FRESH SYS IMP 9027814

2.00 OZ VINEGAR CHAMPAGNE VILUX 7682008



PROFIT$9.21

Citrus Grilled Calamari SaladGrilled calamari sliced thin with fresh vegetables

and champagne dressing

Recipe Instructions:1. Marinade calamari steak in lemon juice/herbs and oil for 15-30 min.2. Cut vegetables to desired shape3. Grill calamari steak for 2 min. on each side4. Let calamari cool down and chill in refrigerator5. Cut calamari into 1/4”” ribbons6. Toss ingredients in dressing


4.00 OZ LETTUCE BLEND ROM GRNLF RAD SYS IMP 2330199


0.50 OZ *PECAN HALF FCY SYS IMP 4645362

1.00 OZ *DRESSING RASPBERRY VINGT FTFR SYS IMP 6475321

1.00 OZ APPLE GLDN XFCY FRSH SYS IMP 8928582


PROFIT$7.05


1.Plate salad2.Top with diced apple, sliced strawberry, sliced red onion and pecan3.Drizzle with sesame dressing


Farmstead SaladApples & strawberries tossed with leaf lettuce,

pecans & raspberry vinegrette


4.00 OZ SPINACH BABY BLND RED/GRN PACKER 1606943


3.00 OZ POTATO ROASTED BABY BAKERS WHL SIMPRST 8461089

2.00 OZ CUCUMBER ENGLISH FRESH PACKER 1184910

1.00 OZ ONION YELLOW JMBO FRSH CRTN SYS IMP 5430202

1.00 OZ VINEGAR BALSAMIC STYLE WHITE AREZZIO 7013162

Heirloom Spinach SaladBaby spinach tossed with egg, potato & cucumber and tossed

with white balsamic dressing


PROFIT$6.53

1.Quarter the eggs/halve the potatoes/julienne the onions and cucumbers2.Toss spinach in dressing and place


Salads

Recipe 38

Recipe 39

Recipe 40



4.00 OZ LETTUCE ROMAINE ITAL BLEND SYS IMP 8949083


6.00 EA TOMATO GRAPE FRSH SYS IMP 6017263


0.50 OZ CROUTON GARLIC DELI STY ZTF SYS CLS 7765656

1.50 OZ *DRESSING BLUE CHEESE CHNKY PR SYS CLS 3609443


PROFIT$6.21

Italian B.L.T. SaladBacon, lettuce & tomato with croutons and

blue cheese dressing

Recipe Instructions:1.Plate italian blend2.Top with red onions, grape tomatoes, bacon and croutons3.Drizzle with bleu cheese dressing



3.00 OZ CUCUMBER FRESH SYS IMP 7413040


2.00 TB *SUNFLOWER KERNEL SHELLED RAW SYS CLS 4888335


2.00 OZ *DRESSING VINAIGRETTE BALSAMIC MARZETI 1987375

2.00 OZ GRAIN SPECIALTY QUINOA LVOFARE 2263432

PROFIT$7.26


1.Julienne cucumbers and red onion2.Cook quinoa until tender and chill3.Toss all ingredients together and dress


Kale & Blueberry SaladBlueberries, Quiona, Sunfl owers and fresh kale

with a balsamic dressing


0.50 CP SALAD ORIENTAL NDLE BSTNSLD 8711998

1.00 EA TUNA YEL FIN STEAK CO 4Z THA SEAWNGS 1255490

2.00 TB NUT PISTACHIO SHELLED NAT FSHRNUT 4858080

1.00 EA GARNISH


PROFIT$6.01

Oriental Noodle with Yellow Fin Tuna Served with pan seared Yellow Fin Tuna, crusted with chopped

pistachios and garnished with wasabi, sriracha, and red sage mustard.

Recipe Instructions:1. Pan sear tuna to desired temperature (2 min on each side)2. Remove tuna to rest3. Add oriental noodles to pan, sauté until warm, remove from heat4. Roast in hot pan pistachios5. Assemble plate with sauces, tuna, noodles, and top with crushed pistachios

Salads

Recipe 41

Recipe 42

Recipe 43



5.00 OZ CHICKEN THIGH BNLS FIRE BRAISD HORMEL 1761698

3.00 OZ CABBAGE GREEN FINE SHRD W/BAGS SYS NAT 1276814

0.50 EA APPLE RED SLI FRSH SUNRICH 0220016

1.00 OZ *NUT CASHEW RSTD UNSLTD SYS IMP 2391670


4.00 OZ NOODLE LO MEIN AMOY 9213513

1.00 OZ SAUCE CHILI SWEET MYRONS 0647145

1.00 OZ SAUCE SOY AGED SHOYU MYRONS 5271665


1.00 TS GARLIC WHL CLOVE PLD FRESH PACKER 1396746

1.00 TB JUICE LIME PSTRZD ULTRA PREM SYS NAT 3865730

PROFIT$5.42


1.Mix Bottoms 5 Ingredients For Vinaigrette And Let Sit2. Mix Together Firebraised Chicken, Cabbage, Apple, Cashews, And Fresh Cilantro.


Fire Braised Chicken SaladApples, Chicken, Cabbage And Lo Mein Noodles With

Cilantro & Soy Dressing


1.00 OZ *DRESSING VINAIGRETTE BALSAMIC HVR 1967746

2.50 OZ LOBSTER IMIT SENSATIONS MRS FRI 4488276

1.00 OZ MANGO CUBED DOLE 6677492

0.50 OZ PEPPER RED ROASTED STRIP ROLAND 9810763

0.50 TS CHIVE FRESH PACKER 1287341

0.25 TS SPICE PEPPER CAYENNE GRND IMP/MCC 5229398

1.00 OZ LETTUCE SPRING MIX CONV PLLW SYS CLS 3629433

2.00 OZ *CRAB MEAT PAST SUPER LUMP ASI SEAWNGS 8305551


PROFIT$6.09

Mango, Lobster and Crab SaladLight And Fresh Mango Lobster & Crab Meat With Red Peppers

Recipe Instructions:1. Mix all ingrediants except lettuce together in a bowl.2. Pour dressing over the seafood mixture, coat lightly but well3. Portion out lettuce


4.00 OZ SALAD PASTA MEDIT BOWTIE BSTNSLD 2657363

4.00 OZ LAMB LEG BRT USDA CH #234 SYS IMP 2220374


3.00 OZ DIP HUMMUS TRADITIONAL MKZ CLS 9669151

4.00 EA LEAF VINE STFD 68-70 CT ROLAND 4569430

1.00 EA BREAD PITA PLAIN 2 OZ 6 IN BBRLCLS 1662139


PROFIT$8.68

Mediterranean PlateMediterranean Bowtie Pasta Salad Served With Roasted Lamb, Stuffed Grape Leaves, Roasted Peppers And Pita Chips.

Recipe Instructions:1. Arrange on platter as desired

Salads

Recipe 44

Recipe 45

Recipe 46



8.00 OZ SALAD POTATO BKD IDAHO BSTNSLD 8711966

1.00 EA POTATO BAKING RUSSET 120 CT. PACKER 1061605

3.00 OZ CHEESE CHDR SHRP SHRD LOL 1461987


PROFIT$5.50

Loaded Baked Potato SaladA Large Russet Baking Potato Cooked And Stuffed With Boston Salads’ Idaho Baked Potato Salad Then Topped

With Shredded Cheddar Cheese

Recipe Instructions:1. Preheat oven to 350°.2. Slice Russet baking potato in half and place on baking sheet. Cook for 20 minutes. 3. Remove baking sheet from oven and let cool for 10-15 minutes4. Using a large spoon, scoop out the middle of the baked potato. In each half place 4oz.of Idaho Baked Potato Salad5. Top each half with shredded Cheddar Cheese and place back in oven until cheese is melted, 5-10 minutes. Let cook and serve.


6.00 OZ SALAD CHICKEN CRNBRY & WLNT BSTNSLD 7727082


2.00 OZ PEPPER RED STRIPS RSTED ROLAND 9959727

1.00 EA *EGG HARDBOILED WHL PEEL PLLW WHLFCLS 6652214

1.00 TB GLAZE BALSAMIC AREZZIO 0651828


PROFIT$8.91

New England Waldorf Salad All Natural Cranberry Walnut Chicken Salad Served On A Bed Of Spring Lettuce Medley With A Side Of Roasted

Pepper And Garnished With A Hard Boiled Egg And Balsamic Reduction Sauce.


1. Place 8 oz. Cranberry Walnut Chicken Salad on 4 oz. spring lettuce medley2. Place roasted red peppers on the side for garnish3. Top with a hard boiled egg and balsamic reduction sauce


2.00 OZ CHEESE ASIAGO SHREDDED AREZZIO 1956804

4.00 OZ LETTUCE FRESH HONEYGEM SWT MIX PACKER 2557967

1.50 OZ *DRESSING CAESAR TUSCAN SYS IMP 1200278

1.00 OZ CROUTON ITALIAN HEARTH BKD PARKER 6706832


1.00 OZ TOMATO PLUM ITAL PRIMIO 8144477


PROFIT$7.16

Baby Romaine Caesar Salad with Asiago Cheese Crisps

Crispy Asiago Chips With Honeygem Lettuce And Caesar Dressing

Recipe Instructions:1. Shred cheese and place on a sheet tray in little clumps2. Oven at 3503. Cook crisps until cheese has melted4. Toss salad together and serve with crisps

Salads

Recipe 47

Recipe 48

Recipe 49



4.00 OZ LETTUCE ROMAINE CHOPPED FRESH SYS NAT 2189819

2.00 OZ CROUTON GARLIC PARKERS 4485397

2.00 TB CHEESE PARM IMP/DOM BLEND GRTD AREZZIO 2039964

2.00 OZ *DRESSING CAESAR SYS IMP 4117164

PROFIT$5.82



Classic CaesarCrisp Romaine With Croutons And Parmesan Cheese

1.Combine all ingredients together and serve


1.00 EA LETTUCE FRESH HONEYGEM SWT MIX PACKER 2557967

2.00 OZ CROUTON GARLIC PARKERS 4485397

2.00 OZ TOMATO FRESH BEEF STEAK TRAY PACKER 5343975


2.00 OZ *DRESSING CAESAR TUSCAN SYS IMP 1200278

PROFIT$7.28



Honey Gem CaesarHoneygem sweet lettuce with tomato, proscuitto

and Tuscan Caesar dressing

1. Quarter the head of honey gem lettuce2. Slice the proscuitto. Cut the tomatoes3. Dress salad

Romancing the $Greens$

“I bet you did not know that salads are really made of $dough$”

Recipe 50

Recipe 51

Soba Noodle Salad

Salads are popular ready-to-eat dish often containing leafy vegeta-bles, usually served chilled or at a moderate temperature and often served with a sauce or dressing. Salads may also contain ingredients such as fruit, grain, meat, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients.



0.33 EA LETTUCE ICEBERG PREMIUM PLTIZD SYS NAT 1908318

3.00 OZ TOMATO BULK UTILITY FRESH SYS REL 4935623


1.00 OZ *BACON BIT PCS CKD 3/8IN SYS CLS 5757051

2.00 OZ *DRESSING BLUE CHEESE CHNKY PR SYS CLS 3609443

House SaladIceberg Lettuce With Red Onion, Bacon And

Blue Cheese Dressing PROFIT$4.78




0.33 EA LETTUCE ICEBERG PREMIUM PLTIZD SYS NAT 1908318




1.00 OZ CHEESE GORGONZOLA CRUMBLE AREZZIO 8495412


House WedgeClassic Wedge Of Iceberg With Tomato,

Bacon And Blue Cheese PROFIT$6.70




1.00 EA LETTUCE ICEBERG BABY PACKER 7964034

1.00 OZ CHEESE BLUE MOODY ROTHKAS 7777630

2.00 OZ TOMATO ASSORTED HEIRLOOM FRH PACKER 7837453



2.00 OZ *DRESSING WHITE BALSAMIC ZNF SYS IMP 7023666

Baby IcebergA Whole Baby Wedge Of Iceberg Lettuce With Tomato, 600

Day Old Proscuitto And Smoked Blue Cheese

PROFIT$8.01



1.Combine all ingredients together and serve

1. Combine all ingredients together and serve

1. Roll Proscuitto and slice2. Slice red onion and cube heirloom tomatoes3. Cut Iceberg in half4. Sprinkle cheese, tomato, onion and proscuitto on top and dress


Recipe 52

Recipe 53

Recipe 54



5.00 OZ *CHICKEN CVP BRST B/S 10ZUP MA SYS REL 5231238

4.00 OZ LETTUCE SAL MIX SEPARATE FRESH SYS NAT 1675602


1.00 OZ *OLIVE RIPE MED PITTED FCY SYS IMP 5875978


2.00 OZ *DRESSING RANCH SYS CLS 4003679

Southwest Style Chicken SaladGrilled chicken with tomato, olives, jack cheese

and ranch dressingPROFIT$5.96




1.00 EA *CHICKEN CVP BRST B/S 5 OZ SYS CLS 2166429




2.00 OZ VEGETABLE CORN AND PEPPERS SIMPRST 8838922


1.00 TB TORTILLA TRICOLR STRIP FRSHGRM 5238148

1.00 TB SALSA JALAPENO FIRE RSTD CASASOL 2724607

2.00 OZ *DRESSING RANCH SYS CLS 4003679

Roasted Corn South West Chicken SaladGrilled Chicken With Roasted Corn And Peppers With

Tortilla Strips And Fire Roasted Salsa PROFIT$7.29




1.00 EA CHICKEN CVP B/S BRST 6 OZ ABF COLEMAN 1534452




2.00 OZ VEGETABLE CORN AND PEPPERS SIMPRST 8838922

1.00 OZ *BEAN BLACK CASASOL 5844220


1.00 TB TORTILLA TRICOLR STRIP FRSHGRM 5238148

1.00 TB SALSA JALAPENO FIRE RSTD CASASOL 2724607

2.00 OZ DRESSING RANCH KENS 6154736


South of the Border Chicken Salad All Natural Chicken Breast Grilled With Roasted Corn,

Black Beans And Peppers Served With Avocado, Tortilla Strips And A Fire Roasted Salsa Dressing

PROFIT$8.05



1.Grill chicken and cut into strips. Use 5 oz of chicken2.Toss all other ingredients together and serve

1. Deep Fry Tortilla Strips and drain2. Grill chicken breast and slice3. Mix salsa and dressing together4. Toss everything together and serve

1. Deep Fry Tortilla Strips and drain2. Grill chicken breast and slice3. Mix salsa and dressing together4. Slice Avocado5. Toss everything together and serve


Recipe 55

Recipe 56

Recipe 57








Shredded Kale & Tomato SaladFresh Kale Shredded With Tomato, Red Onion

And Balsamic DressingPROFIT$6.06




4.00 OZ KALE BABY PACKER 1600258




1.00 TB *SUNFLOWER KERNEL OIL RST SALT SYS CLS 4645446

2.00 OZ *DRESSING VINGT POMEGRANATE MARZETI 1987704


Sweet & Spicy Kale SaladBaby Kale Shreeded With Sunfl owers, Tomato, Orange Sections

And Red Onion. Served With Our Pomegranate DressingPROFIT$6.62





1.00 OZ GRAIN SPECIALTY QUINOA LVOFARE 2263432


2.00 OZ CUCUMBER ENGLISH FRESH PACKER 1184910


1.00 TB *SUNFLOWER KERNEL OIL RST SALT SYS CLS 4645446


Tuscan Power Kale SaladTuscan salad blend with quinoa, blueberries, english cucumbers,

sunfl ower seeds and champagne vinegrettePROFIT$7.75



1. Combine all ingredients together and serve

1. Cut tomatoes in medium dice and slice red onion2. Section an orange and add3. Toss all ingredients together and serve

1. Cook Quinoa and cool2. Toss all ingredients together and serve.


Recipe 58

Recipe 59

Recipe 60

25*Profi ts Quoted are Approximate*Profi ts Quoted are Approximate


3.00 OZ CHEESE MOZZ LOG FRSH 16 SLI BELGIO 5722028

1.00 OZ HAM PROSCIUTTO COLOSSEUM BNLS AREZZIO 2557379

3.00 EA BREAD BUN CHALLAH SLIDER TRIOVEN 1428980


1.00 OZ TOMATO YELLOW BF-STK PACKER 1293844

2.00 OZ CHEESE MASCARPONE DOMESTIC AREZZIO 2389153

1.00 TB OIL OLIVE EXTRA VIRGIN PRIMIO 7909825


0.50 TS SPICE PEPPER BLACK SHAKER GRND IMP/MCC 5661442

1.00 TS ROSEMARY FRESH PACKER 6238281

PROFIT$6.67


Mozzarella & Prosciutto SliderFres Mozzarella, Procuitto, And Tomato On A Challah Roll

1. Prepare Mascarpone herb mixture by adding chopped Rosemary to mascarpone2. Add extra virgin olive oil to mascarpone to thin out. Add salt and pepper3. Spread Mascarpone herb mixture on inside of slider rolls4. Layer slice prosciutto on bottom half of roll and then add sliced mozzarella5. Place tomato slices on top of mozarella6. Garnish and serve


1.Slice 6 oz CAB Corned Beef2.Place on slice of sourdough bread, add swiis cheese3.Whip egg and milk and dip sandwich in mixure covering all sides4. Saute briefly and tuen sandwich. Place in 375 degree oven to finish approx. 10 min5.Cut in half and present on plate


6.00 OZ BEEF CORNED BOT RND FLT ANG CAB 8144640

1.00 EA BREAD SOURDOUGH 16 SLICE 3/4" BBRLCLS 0104455

2.00 OZ CHEESE SWISS A CUT SNDW BBRLIMP 7899826

1.00 EA EGG SHELL LG WHITE PAST USDA A WHLFARM 3602976

3.00 OZ MILK WHL FARMCOW 2042543

0.50 OZ MUSTARD SPICY BROWN GULDEN 4006805

1.00 OZ SYRUP MAPLE PURE MCLURES 7822381

0.50 OZ *SUGAR CONFECTIONER 6X (CANE) BKRSCLS 1854918

PROFIT$7.30



Corned Beef Monte CristoSour Dough Bread With Corned Beef Dipped In

Custard And Grilled


4.00 OZ CORNETFISH FILET SKOFF 1-2OZ SEAWNGS 2485309

4.00 EA *TORTILLA CORN YEL 6" FRSH CASASOL 2284101

2.00 OZ TOMATILLO WHL CASASOL 6004550


1.00 OZ *PEPPER CHILE GREEN DICED CASASOL 5882717

1.00 OZ *CREAM SOUR CULTRD GRADE A WHLFARM 5020193

Cornet TaquitosFlaky White Fish Fried With Fresh Tomatillo,

Green Chilis And Sour Cream


PROFIT$6.95

Recipe Instructions:1.Dust cornet with flour and roll inside the corn tortillas after dipping them in fryer for 5 seconds to soften2.Roast tomatillos and crush with tomato, green chili cilantro and olive oil 3.Top with crushed tomatillo salsa and drizzle with sour cream

Sandwiches

Recipe 61

Recipe 62

Recipe 63


1. Take Tuna Steak and cut in half, sear both pieces in pan with olive oil and sea-son with salt and pepper to taste for 1 min 302. Coat both sides of roll with acacado


2.00 EA BUN BRIOCHE SLI 2.5" BUNBSKT 1117106

1.00 EA TUNA YEL FIN STEAK CO 4Z THA SEAWNGS 1255490

2.00 OZ *DRESSING THAI PEANUT SPICY MARZETI 2586871

0.50 EA AVOCADO HASS RIPE FRESH PACKER 1249952


PROFIT$9.07



Tuna Avacado SlidersYellow Fin Tuan Seared And Served With Avocado

And Spicy Thai Dressing


1.00 EA TILAPIA FIL TRTLLA CRUSTED FISHERY 2902021

1.00 EA ROLL SUBMARINE BKD 8" BKRSCLS 5055538

1.00 CP LETTUCE ROMAINE SHREDDED 3/8" SYS IMP 8599702

2.00 TB *MAYONNAISE EXTRA HVY LIBERTY SYS REL 9939950

1.00 TS SPICE CHILI ANCHO DICED D'ALLAS 3879392

PROFIT$7.07


1. Bake tilapia in oven at 350 degrees for 15 minutes.2. Combine Mayonnaise and Ancho Powder and mix thouroughly.3. Toast subroll to a golden brown.4. Evenly spread “”Ancho Mayo”” on the top and bottom of the sub roll.5. Place shredded lettuce on the bottom of the roll.


Fiesta Fish SandwichTortilla Crusted Tilapia With Ancho Chili Mayonaise


1.00 EA BREAD FRENCH BAGUETTE LA BREA 3653433

1.00 OZ *DRESSING RANCH CHIPOTLE MARZETI 1868708

2.00 EA *PICKLE DILL LENGTHWISE SNDWIC BBRLCLS 7459506


6.00 OZ *SHRIMP BRD RND 40/50 PORTBTY 2132056

1.00 EA CHIP POTATO KTL SALT & VGR DEEPRVR 8007918

1.00 OZ SAUCE HOT SRIRACHA LEE KUM 2002625

Fried Shrimp Po BoyDeep Fried Shrimp With Lettuce, Pickle And Chipolte Dressing


PROFIT$6.11

1. Slice bread 80% of the way through, leaving it hinged.2. Be smarter than the sandwich, its easier to eat this way.3. Spread remoulade sauce on bread.4. Layer the pickles and lettuce on the bottom piece of the french baquette.5. Top with fried shrimp6. Hot sauce/cold beer optional7. Fresh kettle chips


Sandwiches

Recipe 64

Recipe 65

Recipe 66



1.00 EA PRETZEL SOFT HOT DOG BUN J&J SNK 1211564

1.00 OZ SAUCE BUFFALO WING EXTRA MILD TEXPETE 5496393

2.00 OZ *SAUCE CHEESE CHDR AGED SHP ZT CASASOL 0389371

1.00 EA *FRANK ALL-BEEF 8X1 6 IN BBRLIMP 1137728

4.00 OZ *POTATO FRY STEAK XL SYS IMP 2138380

3.00 OZ PASTA ELBOW MACARONI DECECCO 6667770

PROFIT$5.02


Buffalo DogGrilled All Beef Frank Topped With Buffalo Mac &

Cheese. Served On A Pretzel Bun.

1. Grill The All Beef Hot Dog2. Toast The Bun3. Top With Warm Buffalo Man And Cheese4. Load On The Fries




1.00 CP CARROT MATCHSTICK SHRED SYS NAT 1675750

0.25 CP OLIVE KALAMATA PITTED ILIADA 1652603

0.25 CP OLIVE GREEN PITTED LIFPROV 4920736

0.08 CP PEPPER RED ROASTED WHOLE ROLAND 6179758


1.50 TB VINEGAR RED WINE REGINA 4042479



2.00 TS SALT SEA FINE LABALEN 4723581

1.00 EA BREAD FOCACCIA QTR SHEET LA BREA 3310109

0.25 LB LUNCH MEAT MORTADELLA MOLINAR 0108146

0.08 LB SALAMI ITAL SOPRESSATA FRIULI DANIELE 3350428

0.08 LB HAM CAPICOLA BUTT HOT AREZZIO 7180771

0.50 LB CHEESE MOZZ FRSH LOAVES AREZZIO 0521302

PROFIT$5.19

Recipe Instructions:1.Combine carrots, olives, peppers, garlic, vinegar and olive oil in a bowl. Season to taste with salt and pepper. 2. Open foccacia bread and place cut side up on cutting board. 3. Spread 1/3 of the mixture evenly over bottom half of bread. 4. Spread the remaining mixture evenly over the top half of the bread. 5. Arrange mortadella evenly over bottom half of bread, then layer on the salami, capicola and fresh mozzarella. 6. Drizzle with more olive oil, cut as desired and serve.

The SpukieItalian Cold Cuts With Vegetables And Mozzarella

Cheese On Focaccia

Dukkah Spiced Shrimp


7.50 OZ *TURKEY GROUND MECHANICALLY SE SYS CLS 7268279

3.00 OZ GUACAMOLE FRESH ORIG BLEND HPP CASASOL 9420530

3.00 EA ROLL PRETZEL MINI COBURG BAV BAK 2233415

3.00 OZ TOMATO BRUSCHETTA W/OLIVE OIL AREZZIO 6530448

PROFIT$9.11


1. Grill or heat 3 pretzel slider rolls2. Grill 3 turkey slider burgers3. Place grilled turkey burger onto grilled roll4. Top with bruschetta mix and guacamole.


Turkey Burger SlidersGrilled Turkey Patty With Guacamole And Tomato

On A Mini Pretzel Roll

Sandwiches

Recipe 67

Recipe 68

Recipe 69

Serves 4



1.00 EA BREAD CORN 1/4 SHEET RTB BAKNJOY 6622496

4.00 OZ PEPPER RED DICED FCY SYS IMP 4030912

4.00 OZ *PEPPER JALAPENO SLI CASASOL 5882758

2.00 OZ *CHEESE CHDR JACK SHRD FTHR CASASOL 8919086

3.00 LB PORK BBQ PULLED SMK W/SAUCE BBRLCLS 70178411.50 LB SALAD COLESLAW BSTNSLD 7727237

1. Thaw quarter sheet cornbread batter for 30 minutes.2. Mix in red peppers, jalapeno peppers and shredded cheese.3. Bake for 45-50 minutes at 350 degrees.4. Cool and cut into 4x3 squares.Dukkah Spiced Shrimp

PROFIT$5.53




3.00 OZ CHEESE CHEDDAR RED DRAGON ABRGRNY 1841272


4.00 EA TOMATO SLICED FRSH PACKER 6933147

1.00 EA BREAD FRENCH DEMI BAGUETTE TRIOVEN 1701784


PROFIT$6.61

Red Dragon Cheddar Grilled CheeseWith Arugula & Tomato On Rustic Baguette

1.Split bread and toast with or without butter2.Arrange sandwich with cheese,arugula and tomato.Close and bake at 350F oven for 6 minutes3.Or press in a panini press until cheese is melted


Open Pulled Pork SandwichBbq Pulled Pork And Cheddar Jack On Corn Bread

With Cole Slaw


1.50 OZ *CHEESE CHEDDAR MILD WHT PRINT BBRLIMP 9418658


2.00 TB *MAYONNAISE HEAVY DUTY SYS REL 4002432

2.00 EA BREAD SOURDOUGH 16 SLICE 3/4" BBRLCLS 0104455

3.00 EA BACON SLICED PECAN SMOKE 13/17 HORMEL 0373090

1.00 TB MUSTARD DIJON W/WHT WINE TIN INTLIMP 4064978

1.00 OZ *CHEESE MONT JACK PRNT BBRLIMP 2599801

2.00 TB *BUTTER SOLID UNSLT USDA AA WHLFARM 5926910

PROFIT$5.37


1. Combine first 6 ingredients on the slice of bread2. Spread 1 side of bread slices evenly with b utter3. Turn 8 slices buttered side down; spread evenly with cheese mixture4. Top with Smoked Pecan Bacon, and remaining bread slices, buttered side up.


Triple Cheese & Pecan Wood Bacon Pressed Sourdough Panini

Sandwiches

Recipe 70

Recipe 71

Recipe 72



4.00 OZ TURKEY BRST SKON ROAST & SERVE BTRBALL 6642718

2.00 EA BREAD WHEATBERRY HIGH CROWN BBRLCLS 4801989

2.00 OZ DRESSING BLUE CHEESE BUFFALO KENS 4488839

1.00 OZ *CHEESE CHDR JACK SHRD FTHR CASASOL 8919086


2.00 EA *BACON LAYFLAT 14/18 GF APPLE SYS CLS 5886381

6.00 OZ SOUP BISQUE RED PPR GOUDA INSGNIA 5079957


PROFIT$6.03

Roasted Buffalo Turkey Club & SoupThinly Sliced Turkey On Wheatberry Bread With Cheddar Jack, Bacon. Served With Our Red Pepper Gouda Soup

Recipe Instructions:1. Cook bacon until crisp2. Thinly slice the turkey3. Heat up soup4. Assemble the sandwich


1.00 EA TURKEY BURGER FUSE CKD HORMEL 2638518

0.50 EA CHEESE MOZZ FRSH LOAVES AREZZIO 0521302


1.00 OZ SAUCE TZATZIKI SOUR CREAM MKZ CLS 9669136

1.00 EA LETTUCE LEAF BETTER BRGR PACKER 1591940

1.00 EA BUN HAMBURGER WHL WHEAT ALPHA 2430478

PROFIT$5.42


1.Heat fuse burger until warm and slightly brown. Can be in pan, on flat top or in oven.2.Place lettuce on roll. Top burger, mozzarella, tomato slice and sauce.


Turkey Fuse BurgerGrilled Turkey Burger With Mozzarella, Tomato

And Tzatziki Sauce


3.00 EA *SHRIMP BRD BFLY COCO 16/20 PORTBTY 8096673

2.00 TB *MAYONNAISE CULINARY XHV DTY SYS IMP 4002416

1.00 TS MANGO CUBED DOLE 6677492

1.00 TS PINEAPPLE DICED CUBED CHEF RC DOLE 5384642


1.50 OZ CHEESE MUENSTER RED RIND BBRLIMP 2388205

4.00 OZ LETTUCE GREEN LEAF WSH & TRIM SYS NAT 7199706

3.00 EA BUN HAMBURGER PLAIN 4" BKRSCLS 9756297

PROFIT$12.14


1.Cook coconut shrimp according to package directions: remove tails.2. Combine mayonaisse with mango, pineapple and chopped clams.3Toast roll, place lettuce leaf on bottom of roll; top with cheese, shrimp and spread with tropical sauce. Secure with toothpicks.


Coco Shrimp Mini’sCrispy Coconut Shrimp A Little Handheld Delight

With Tropical Sauce

Sandwiches

Recipe 73

Recipe 74

Recipe 75



1.00 EA BREAD FLAT THIN OVEN FIRED RICHS 6105298

4.00 OZ PORK BBQ PULLED SMK W/S&P RUB RICHS 7755572

3.00 OZ SAUCE BBQ MILD TRDTNL SYS IMP 2728335

1.00 OZ SAUCE HOISIN JADE MT 3252145


1.00 TS RADISH RED CELLO FRSH SYS IMP 7412794


PROFIT$6.45


1. Cut The Flat Bread Into Two Equal Pieces2. Mix The Bbq And Hoisen Sauce With A Three To One Ratio3. Mix The Pork And Sauce Together And Heat In A Skillet Over Low To Med Heat4. . Warm The Flat Bread Untill It Is Pliable5. When The Pork Reaches Desired Temp, Add The Cabbage And Sliced Radishes And Toss To Coat6. Layer The Pork Ove The Mixed Greens On Top Of The Flat Bread7. Fold And Serve As Tacos


Korean Pork TacosThin Flat Bread With Bbq Pork, Green Cabbage

And Spring Mix


1.00 EA TURKEY BURGER F/C ADVANCE 1052295

0.25 TS SEASONING CAJUN IMP/MCC 5228424

2.00 EA CHEESE PEPPER JACK 120 SLI CASASOL 7238512

2.00 OZ GUACAMOLE ORIGINAL BLN HPP FRZ CASASOL 1619469

1.00 EA BREAD CIABATTA SNDW RND RICHS 0090443



PROFIT$5.72

Southwest Turkey BurgerGrilled Turkey With Jack Cheese, Cajun Spice And

Guacamole On A Ciabatta Bun

Recipe Instructions:1. Heat Char Broiler to 350F2. Season Burger with Cajun Spice3. Grill Turkey Burger to desired doneness4. Place cheese on burger to melt5. Place burger on toasted ciabatta6. Top with Tomato slices and guacamole


1.00 EA BREAD ROLL STIRATO SANDWHICH TRIOVEN 1902632


2.00 OZ JAM FRUIT FIG LIFPROV 6353833


2.00 OZ CHEESE WHEEL MANCHEGO 12 MNTH GRANVLL 7203631


PROFIT$8.43

600 Day Priscuito & Fig Jam SandwichAged Proscuitto With Fig Jam, Arugula And Manchego

Cheese On A Crispy Baugutte

Recipe Instructions:1. Toast roll in oven for 5 minutes2. Slice proscuito and cheese,place on roll and top with baby arugula3. Slice sandwich and serve

Sandwiches

Recipe 76

Recipe 77

Recipe 78



1.00 EA PATTY VEG BLK BEAN VEG BURGER GRDNBRG 9349960

1.00 TB SAUCE BBQ HICKORY SMOKE OPENPIT 4029468

1.00 TB SAUCE PESTO SUNDRIED TOMATO DILISIO 3509528

1.00 OZ *CHEESE CHDR MILD YEL PRNT BBRLIMP 2599793

1.00 OZ CHEESE PEPPER JACK 120 SLI CASASOL 7238512


0.50 OZ ONION RING TANGLERS FLOUR BRD MOORES 9474859


PROFIT$7.28

BBQ Black Bean BurgerVegetably Patty With Bbq & Pesto on Brioche

Recipe Instructions:1. Cook Gardenburger according to package instructions ten dice.2. Heat 1/2 oz oil in a large skillet over medilm high heat. Add ginger, carrots and cherries and saute’ for 3 minutes, then add rice vinegar, teriyaki and honey. Bring to a simmer,ten add Gardenburger


1.00 EA PATTY VEG VEGGIE BURGER VEGAN GRDNBRG 2400570

1.00 TS OIL CANOLA/OLIVE 75/25 BLEND LVOFARE 1690779


1.00 TB SAUCE TERIYAKI KIKOMAN 4005617


1.00 OZ CHERRY DRIED SUN PTD CALIFORNA SYS SUP 8256919

1.00 OZ CARROT MATCHSTICK SHRED SYS NAT 1675750


1.00 TB ALMOND SLIVERED BLACNHED MANDLIN 1749787

2.00 OZ LETTUCE ROMAINE FDSVC SYS IMP 1919745

1.00 TB NOODLE BEAN THRD CELLOPHANE SUN SUN 6475131

1.00 CP NOODLE CHOW MEIN LA CHOY 4004438

2.00 TB VINEGAR RICE MARUKAN 8933060

Garden Burger WrapVegertian Burger With Dried Cherries, Carrots, Scallions

& Onions In Teriyaki


PROFIT$8.27

1. Cook Gardenburger Veggie Vegan Patties according to package instructions then dice. 2. Heat 1/2 oz oil in a large skillet over medium high heat. Add ginger, carrots and cherries and saute’ for 3 minutes, then add rice vinegar, terikyaki and honey. Bring to a simmer, then add Gardenburger Veggie Vegan pieces.3. Spoon desired amount of the veggie/cherry mixture onto the center of each lettuce leaf; top with green onions almonds and rice noodles and serve.



6.00 OZ CHICKEN STRIP BRST BRD GLUTENF COLEMAN 1668005

1.00 TS SAUCE CHIPOTLE PPR TABASCO 6065088

2.00 TB HONEY PURE GR A SQZ BEAR HSE REC 8826893

4.00 OZ TOMATO FRESH CLSTR PACKER 3927522


1.00 TS *OIL OLIVE CANOLA EVO 75/25 AREZZIO 6332845

2.00 TB VINEGAR BALSAMIC PRIMIO 8393199

0.25 EA LEMON CH FRESH PACKER 1007558


PROFIT$8.39


1. Mix chipolte and honey2. Cook off tenders3. Serve with red onion, tomato and avocado


Gluten Free Tender with AvocadoAll Natural Chicken With Honey & Chipolte Sauce

Sandwiches

Recipe 79

Recipe 80

Recipe 81



3.00 EA COD FIL BTRD RAW PUBHSE 2-3 OZ PORTPRM 3499449

3.00 EA TORTILLA WHITE FLOUR 6" AMARITA 6728451

2.00 OZ CABBAGE RED SHRED 1/8" SYS IMP 6517270

2.00 OZ *CHEESE CHDR SHRD YEL FCY MILD CASASOL 2406163

4.00 OZ SALSA FRESH CASASOL 6317705

2.00 TS SEASONING SAL SALMON GRL MAT MC CORM 7528339



1.00 OZ *DRESSING RANCH BTRM BANQUET SYS CLS 1344033

PROFIT$10.09


1. Mix 1 Tablespoon of Salmon Seasoning with Ranch Dressing2. Fry off fish3. Add Cheese and cabbage on warmed tortillas4. add fish5. add Pico De Gallo6. Drizzle with Mesquite Ranch


Mesquite Pubhouse Fish TacosSmoky Battered Cod Wrapped In A Flour Tortilla With

Cheddar, Cabbagge And Ranch Dressing




2.00 EA *CHEESE SWISS SLI .75 OZ BBRLIMP 0973174


1.00 OZ MUSTARD DIJON W/WHT WINE TIN INTLIMP 4064978


2.00 OZ MILK WHL FARMCOW 2042543



0.25 OZ *SUGAR CONFECTIONER 10X CANE BKRSCLS 5593900

4.00 OZ PRESERVE RASPBERRY RED SYS CLS 4476321

Monte Cristo SliderHam & Turkey With Swiss Cheese & Mustard Battered And Grilled


PROFIT$8.74

1. Make a quick batter with the egg and milk2. Shave the top off the brioche slider, build the sandwich, batter and cook on flat top3. Dust with sugar and serve with melba sauce



8 oz EA BEEF GRND SMASH SEC BLEND CAB 2169066


2.00 OZ *BACON CANADN STY NAT JUICE SYS IMP 1005883


1.00 EA CHEESE CHDR MILD YEL SLI INTLF LOL 1160779

4.00 OZ ONION RING BLK & TAN 5/8" BREWCTY 6204020

PROFIT$10.71


1. Smash and season burger meat, cook to temp and top with cheddar2. Toast brioche roll3. Cook egg to desired doneness4. Fry onion rings5. Sear bacon


The French Canadian BurgerSpecial Blend Burger With Canadian Bacon, Fried

Egg And Cheddar Cheese. Served With Onion Rings

Sandwiches

Recipe 82

Recipe 83

Recipe 84




1.00 OZ SAUCE CRANBERRY JELLIED SYS IMP 7896659

0.25 CP STUFFING MIX CHICKEN STOVTOP 4122727


4.00 OZ *POTATO FRY SWEET 1/4X1/2 MCCAIN 8886596

1.00 OZ MARSHMALLOW FLUFFY FLUFF 4485181

3.00 OZ APTZR BEAN GREEN BTRD CRSPY ANCHOR 0245383

1.00 EA BREAD BAGUETTE FRENCH DEMI PBK BKRSIMP 1219187

Thanksgiving BaguetteThe Ultimate Comfort Sandwich. Turkey, Ham,Stuffi ng,

Cranberry On A Crunchy Baugette


PROFIT$4.86

1.Toast off baguette and slice, add ham, turkey, stuffing, green beans and cranberryRecipe Instructions:


1.00 EA BREAD SANDWICH CIABATTA WH GR COTTAGE 5212988

4.00 OZ SALMON FIL REDI GRL 4 OZ TRIDENT 5115540

0.10 OZ *MAYONNAISE HEAVY DUTY SYS REL 4002432

0.10 OZ *JUICE LEMON PLAS RTD SAHAR B 0475402

0.15 EA LEMON FRESH SYS IMP 7412596

1.00 OZ AVOCADO PULP POLY CASASOL 1628601

1.00 OZ LETTUCE GREEN LEAF FDSVC SYS IMP 1908268

1.00 OZ TOMATO ROMA UTILITY FRESH SYS REL 5418132

3.00 EA *BACON LAYFLAT 18/22 CT SYS CLS 1005842

PROFIT$6.36


1.Bake off salmon and cook bacon2. Cut bread in half and add mayo, salmon, sliced tomato, avocado and lettuce


Salmon BlastFlame Grilled Salmon With Avocado, Tomato

And Lemon On A Ciabatta Roll


2.00 OZ *MAYONNAISE REAL PLAS HELLMAN 4069076

1.00 EA BEEF GRND CHUCK PTY THK N JCY CAB 4149514

1.00 OZ LEEK BUNCH FRESH PACKER 1008168

1.00 OZ CHEESE GOAT CHEVRE LOG BBRLIMP 7795677

2.00 EA BREAD RYE JEWISH BKRSCLS 9876996

0.25 TB SPICE PEPPER BLACK COARSE GRND IMP/MCC 5229273


PROFIT$5.25

Patty MeltThick N Jucy Beef Patty With Goat Cheese &

Leeks On Rye

Recipe Instructions:1. In a small bowl. Combine hellmans real mayo and black pepper2.Grill ground beef patty3.Spread two slices of bread evenly with 2 tbsp of black pepper mayo. On one slice place beef patty top with 1 oz leeks4.And 1 oz cheese

Sandwiches

Recipe 85

Recipe 86

Recipe 87


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6.00 OZ STEAK RIBEYE BNLS RANDOM BHB/NPM 9444019

1.00 TB MINT FRESH PACKER 1679984


1.00 OZ *OIL OLIVE BLEND 90/10 AREZZIO 5934294

1.00 EA *SUGAR TURBINADO PACKET BROWN NAT SGR 3125531


1.00 EA *WRAP TORTILLA FLOUR 12" FRSH BBRLCLS 2250581

1.00 OZ LETTUCE SHREDDED 1/8" FRESH SYS NAT 1675529


4.00 OZ *POTATO FRY SWEET 3/8 MCCAIN 3419199

Steak Mojito WrapBonless Rib Eye With Mint, Lime And Shredded Lettuce

Wrapped In A Flour Tortilla


PROFIT$8.79

1. Combine mint, lime juice, oil, sugar and pepper to make marinade2. Marinate steak overnight3. Grill steak to desired temp4. Put unside wrap with lettuce and tomato. Wrap and cut5. Serve with Sweet Potato Fries”




4.00 OZ BREAD FOCACCIA 1/2 SHEET 20" SIGNATR 5859531

2.00 OZ *CHEESE MOZZARELLA L/M WHL MLK AREZIMP 2329375

1.00 TB SAUCE PESTO BASIL AREZZIO 5975008



6.00 OZ SOUP ITALIAN WEDDING CONC SYS CLS 2582054

Italian Wedding Soup & SandwichRoasted Turkey With Mozzarella And Pesto On Focaccia With

A Bowl Of Italian Wedding Soup


PROFIT$6.74

1. Warn Foccacia in oven, remove and slice2. Slice turkey breast into 4oz. portions top with Mozzarella and melt3. Create sandwich, present with small bowl of soup on same plate



5.00 OZ LAMB HINDSHANK CH DLX SYS IMP 2009462

0.25 QT BROTH CHICKEN SYS CLS 5568241



1.00 EA BREAD ROLL RUSTIC HERO SNDWCH TRIOVEN 1902111

1.75 OZ CHEESE GOAT TUB BBRLIMP 7828294


0.50 EA TOMATO BULK 6X6 FRESH SYS IMP 1763440

Pulled Lamb SandwichTender Lamb Pulled Andd Tossed With Red Onion,

Goat Cheese And Arugula


PROFIT$10.89

1. In A Kettle: Combine Lamb Shanks, Chicken Broth, Chilli Powder And One Onion And Cover. Bring To A Boil And Simmer for two hours.3. Remove Shanks From Broth Cool Until Warm Enough To Handle.4. Remove Meat From Bone And Shred Into Piceces5. Slice Remaining Onion And Gently Sautee In Oil Over Medium Heat Until Sweet And Carmelized 6. Spread Goat Cheese Onto Roll


Sandwiches

Recipe 88

Recipe 89

Recipe 90



1.00 EA PIZZA CRUST COOKED HAND GRILLD TOPTHIS 8631511

3.00 OZ *CHEESE MOZZARELLA PIZZA BLEND AREZIMP 2331690

3.00 OZ SAUCE BBQ REGULAR SWTBABY 4455739

3.00 OZ CHICKEN SHREDDED CARNITAS HORMEL 7079819

1.00 OZ HAM PROSCIUTTO DIPARMA STY DOM AREZZIO 2563898

2.00 OZ PEPPER RED RSTD WHL IMP SYS OTT 4178042

2.00 OZ PINEAPPLE DICED CUBED CHEF RC DOLE 5384642


PROFIT$8.39


Recipe Instructions:1. Take 1 crust out of freezer and add mozzarella cheese2. Drizzle 3oz bbq sauceover top of the cheese3. Mix remaining1oz of bbq sauce with diced chicken and put on top of cheese4. Top with remaining topping items5. Place on the deck or rack of 450 degree oven for 9 minutes


6.00 OZ BEEF CHUCK SHORT RIB CKD BNLS CAB 6335485

2.00 OZ ONION RING TANGLERS FLOUR BRD MOORES 9474859

2.00 OZ CABBAGE RED SHRED 1/8" SYS IMP 6517270

2.00 OZ SAUCE HOISIN LEE KUM 4520623

2.00 OZ SAUCE BBQ ORIG TRDTNL SYS IMP 2728566


Hoisin BBQ Short Rib SliderShort Rib With Cabage, Hoisin And Bbq Sauce On Brioche Bun


PROFIT$9.74

1. Cook short rib and shread2. Toss with hoisin sauce and BBQ3. Serve on mini brioche


Grilled Hawaiian Bbq PizzaShredded Chicken With Proscuitto, Pineapple, Green

Onions & Bbq Sauce With Mozzarella Cheese

Pizza

Sandwiches

Recipe 91

Recipe 92



1.00 EA CHICKEN PHILLY STEAK BRKAWAY SYS CLS 8563132

1.00 OZ SAUCE PESTO BASIL AREZZIO 5975008

0.50 CP *CHEESE MOZZARELLA SHRD WHL ML AREZIMP 2329429

1.00 OZ MUSHROOM SLICED 3/16" FRSH SYS IMP 9228735

1.00 OZ TOMATO SUNDRIED HALVES SYS IMP 6497184

1.00 EA BREAD FLAT OVAL 12" X 5" RICHS 2373987

2.00 TS OIL OLIVE EXTRA VIRGIN BIB CORTO 0255941

Chix, Pesto & Mushroom FlatbreadThin Sliced Chicken With Mushrooms, Sun Dried Tomatoes

And Pesto With Mozzarella Cheese


PROFIT$6.81

1. Cook the Chicken: Flat Grill (Frozen Product): Preheat grill to 350F. Place chick-en on flat grill, cook till absolutely no pink remaining completely cooked. Remove chicken from grill.2. Brush crust with Olive Oil, and then spread pizza crust with Pesto to within 1/4 inch of the edge. Place prepared chicken and sun-dried tomoato over the pesto. Sprinkle half of the mushrooms and cover with Cheese. Sprinkle remaining Mush-rooms on top of the cheese.3. Bake at 375F until crust is golden and cheese is slightly bubbly and beginning to turn a golden color. Slice and Serve!



2.00 OZ CHEESE GOAT CRUMBLES MONTCHV 4838704


1.00 OZ *BUTTER SOLID USDA AA SALTED WHLFARM 5925987

0.25 TS SALT SEA FLEUR DE SEL INTLIMP 2177626

0.25 TS SPICE PEPPER BLACK WHL IMP/MCC 5229380



1.00 OZ ONION SLIVERED 1/4" YEL SYS NAT 4160784


PROFIT$6.61


Goat Cheese Flat BreadSweet Basil Chicken, Sundried Tomato, Mozzarella and

Crisp Flatbread


1. Carmelize onions over a med heat with butter. Cook until they turn golden brown2. Place the flatbread on a sheet pan and brush lightly with olive oil. Top with onions and cheese3. Cook for 10-12 minutes at 425 and remove




1.00 OZ ONION YELLOW JUMBO FRESH SYS IMP 1094721

1.00 TB CHEESE GORGONZOLA CRUMBLE AREZZIO 8495412


2.00 TB *BACON LAYFLT 14/18 GRL FRSH SYS CLS 5886579


1.00 TB GLAZE BALSAMIC AREZZIO 0651828

1.00 TS *OIL OLIVE EXTRA VIRGIN ITALY SUPREMA 4497301

Bacon Blue FatbreadPungent Blue Cheese, Country Bacon, Arugula, Caramelized

Onions and Balsamic Glaze.


PROFIT$7.59

1. Preheat oven to 375 degrees2. Place flat bread on a pany and3. Arrange evenly over flatbread, onions, bacon and blue cheese. 4. Place in oven till cheese starts to brown remove from oven, cut into 8 triangles


Pizza

Recipe 93

Recipe 94

Recipe 95




1.00 EA DOUGH PIZZA PRESHEETED 7" RICHS 2181980

1.00 EA OIL OLIVE BASIL INFUSED INTLSUP 9190653

1.00 EA SAUSAGE ITAL LNK MILD AREZZIO 2536142

1.00 EA MUSHROOM FOODSERVICE FRESH SYS CLS 1182237

1.00 EA GARLIC CLOVE BULK FRESH LARGE SYS IMP 1048172

1.00 GM SPICE PEPPER RED CRSHD AREZZIO 5935697

4.00 OZ *CHEESE MOZZ WM SHRED GOLD PRE SAPGOLD 8754814

PROFIT$7.95

1. Slack out piza dough2. Roast sausage and then slice3. Slice mushrooms and saute quick4. Sread cheese and create pizza5. Bake 475 for 10 minutes



1.00 EA PIZZA CRUST GRLD 10" WHT TOPTHIS 0137861

2.00 OZ PANCETTA ITAL DICED 1/4" AREZZIO 2567519

3.00 OZ CLAM BABY MEAT VPAC 300/500 CT PORTPRM 0123034

3.00 OZ *CHEESE MOZZARELLA L/M WHL MLK AREZIMP 2329375

2.00 OZ SAUCE ALFREDO AREZZIO 6525117


White Clam and Pancetta PizzaBaby Clams, Pancetta And Alfredo Sauce Pizza

PROFIT$7.95



1. Defrost pizza crust2. Sprinkle mozzarella cheese over crust3. Drizzle alfredo sauce over cheese4. Add diced pancetta and clam meat to top of cheese5. Garnish with fresh arugala


Sausage & Mushroom PizzaMild Sausage With Garlic, Mushrooms & Mozzarella


2.00 OZ CHEESE MOZZ FRSH STRACCIATELLA LIUZZI 2193532


1.00 OZ *OIL OLIVE CANOLA EVO 90/10 AREZZIO 5655618

1.00 TS GARLIC CHOPPED IN OIL AREZZIO 5975271



1.00 EA BREAD FLAT OVAL THIN FGF 8616957

Stracciatella PizzaCherry Tomatoes, Fresh Basil And Stracciatella Cheese


PROFIT$7.62

1. Roast tomatoes in 350 f oven for 15 min.2. Brush flat bread with olive oil, black pepper and garlic3. Top flat bread with tomatoes and stracciatella cheese4. Bake pizza in 350f for 8-10 min. Or until desired doneness5. Sprinkle flat bread with chopped basil


Pizza

Recipe 96

Recipe 97

Recipe 98



1.00 EA CLAM WHL SHELL CKD VP 11-16CHN PORTPRM 3617875

3.00 OZ *PASTA LINGUINE 10 IN LABELLA 4862959

2.00 OZ MILK COCONUT UNSWEETENED JADE MT 1425982

2.00 OZ *CREAM HEAVY 40% ESL STABILIZE WHLFARM 6935464

1.00 GM SPICE CURRY POWDER IMP/MCC 5228747

1.00 GM SEASONING THAI CHILE PWDR D'ALLAS 1536129

4.00 GM ONION GREEN ICELS SYS NAT 7350788


1.00 GM PARSLEY BUNCH FDSVC SYS IMP 1908342

1. Cook pasta to al dente,2. In a sauce pan, combine coconut milk, heavy cream, curry powder and thai seasoning3. Add the scallions, diced tomato and bring to temperature4. Add the whole clams and stir until thoroughly heated5. Add in the pasta

PROFIT$7.07

1. Cook pasta to al dente,1. Cook pasta to al dente,2. In a sauce pan, combine coconut milk, heavy cream, curry powder and thai 2. In a sauce pan, combine coconut milk, heavy cream, curry powder and thai seasoning seasoning3. Add the scallions, diced tomato and bring to temperature3. Add the scallions, diced tomato and bring to temperature4. Add the whole clams and stir until thoroughly heated4. Add the whole clams and stir until thoroughly heated5. Add in the pas5. Add in the pastata



Thai Curry Coconut ClamsTender Clams With Coconut Milk, Curry And Pasta


6.00 OZ SAUSAGE ITAL ROPE SYS CLS 1660653

5.00 OZ PASTA TROTTOLE LABELLA 0637191

4.00 OZ SAUCE PESTO SUNDRIED TOMATO DILISIO 3509528

5.00 OZ SQUASH YELLOW FRSH SYS IMP 6686596

2.00 OZ CHEESE PARMESAN SHAVED IMPORT AREZZIO 9742446


4.00 OZ BROCCOLINI FRESH PACKER 8647349


PROFIT$14.49

Sundried Tomato TrottoliRoasted Italian Sausage, Yellow Squash And Fresh Basil

Finished With Cream

Recipe Instructions:1. Cook off pasta al dente 8-9 mins2. Cook off sausage and slice3. Grill off squash and broccolini


2.00 EA *CHICKEN BRST IFZ BNLS SKLS ZI SYS CLS 0749887

3.00 OZ SOUP BISQUE RED PPR GOUDA INSGNIA 5079957

3.00 OZ *PASTA PENNE RIGATE HVY WALL LABELLA 4560967


1.00 TS GARLIC CHOPPED IN WATER AREZZIO 5975289


0.50 OZ SPINACH CLIPPED FRESH SYS NAT 1675925

2.00 OZ CREAM HEAVY 40% BUTTER FAT FARMCOW 2042527



PROFIT$10.87


1.Grill chicken breast and slice2. Cook pasta and drain3. Saute garlic in oil and add spinach and tomatoes4. Finish with cream and fresh basil


Chicken & Penne Roasted Red Pepper alla VodkaGrilled Chicken, Red Pepper Gouda, Fresh Tomatoes & Cream

Pasta

Recipe 100

Recipe 99

Recipe 101



3.00 EA *APTZR VEGETABLE SPRINGROLL SYS IMP 6986475

5.00 OZ SALAD ORIENTAL NDLE BSTNSLD 8711998


1.00 OZ SAUCE WING SWT TERIYAKI SWTBABY 8902676

PROFIT$5.69


1. Mix Prepared Noodle salad with Broccoli slaw and let stand 30 minutes 2. Fry Spring Rolls until golden and crispy about 2-3 minutes 3. Arrange pasta salad on plate, top with spring rolls and garnish with drizzle on teriyaki sauce


Spring Roll With Asian NoodlesOriental Noodle Salad with Vegetable SpringRoll


3.00 EA RAVIOLI FLORENTINE GRAND-E-OLI BERNRDI 5706504

4.00 OZ SAUCE MARINARA PALMIER 4639886



1.00 TB *CHEESE PROVOLONE NON SMK AREZIMP 8918740

1.00 EA SALT AND PEPPER TO TASTE

Ravioli DiabloJumbo Spinach Ravioli With Provolone


PROFIT$11.41

1. Boil ravioli until cooked al dente 2. Combine you favorite meatless sauce with diced garlic, red pepper flakes, salt and pepper to taste 3. Bring sauce to a simer and turn off heat 4. Generously ladel sauce over cooked ravioli



6.00 OZ PASTA RIGATONI STUFFED W/CHS AREZZIO 4321618



1.00 TS FLAVOR CONC RSTD GRLC MINOR 8114621




PROFIT$10.41

Stuffed Rigatoni alla VodkaClassic Cheese Rigatoni With Cream, Tomato And Cheese

Recipe Instructions:1. Boil rigatoni in salted water for 8-10 minutes2. Saute in med heat fry pan, spinach, tomato & garlic3. Deglaze with heavy cream and melt in the parmesan blend4. Toss with pasta and serve

Pasta

Recipe 102

Recipe 103

Recipe 104



1.00 EA CHICKEN BRST AIRLINE IF 8-10AV COLEMAN 1683691

1.00 OZ SPINACH BABY FRSH SYS NAT 8474538

2.00 EA RAVIOLI FLORENTINE RND LRG LILLY'S 2188748


2.00 OZ SPREAD GARLIC AREZZIO 5975016


PROFIT$10.05

Chicken & Ravioli FlorentineJumbo Florentine Raviolis with Statler Chicken Breast

Recipe Instructions:1. Pan sear chicken breast2. Deglaze pan with white wine, shallots,and garlic and finish with a pat of butter3. Boil ravioli until Al Dente4. Wilt spinach, assemble plate


5.00 EA PASTA RAVIOLI SMK MOZZ/RUCOLA LILLY'S 1029375


1.00 EA SKEWER BAMBOO 6 IN TBLCRFT 7842826


2.00 OZ CHEESE MOZZ CILIEGENE FRSH AREZZIO 2491751

2.00 OZ ARTICHOKE HEART QUARTER INTLIMP 4093373

2.00 OZ PEPPER RED RSTD PRIMIO 8502476


0.25 EA BREAD BAGUETTE FRNCH RSTIC PBK BKRSIMP 0644286

PROFIT$11.54


1. Skewer shrimp and grill2. Cook pasta3. Saute arugula4. Arrange plate and serve with fresh crostini


Italian Antipasta Shrimp & RavioliSmoked Mozzarella Ravioli With Shrimp Skewer, Fresh

Mozzarella, Artichoke Hearts, Arugula & Crostini


5.00 EA RAVIOLI MUSHROOM FILD LILLY'S 0072571

1.00 OZ SHALLOT WHL PEELED FRESH SYS NAT 2415859

2.00 OZ HAM PROSCIUTTO COLOSSEUM BNLS AREZZIO 2557379



0.50 EA MUSHROOM PORTABELLA #2 SYS CLS 4962288


1.00 OZ WINE COOKING MARSALA ROLAND 1072263

Mushroom Ravioli Di ParmaJumbo Stuffed Ravioli with Shallots, Proscuitto and Marsala Sauce


PROFIT$9.83

1. Cook pasta2. To make sauce- saute shallots with a little olive oil2. Add procuitto and mushrooms. Finish with fresh tomato and cream


Pasta

Recipe 105

Recipe 106

Recipe 107




1.00 OZ ORANGE BLOOD FRESH PACKER 1342856




3.00 EA RAVIOLI LOBSTER 100 % LILLY'S 0240707


PROFIT$12.13

Spring Lobster Ravioli & ScallopsLobster Ravioli With Seared Scallops, Blood Oranges And Cream

Recipe Instructions:1. Pan Sear Scallops2. Boil Lobster ravioli until Al Dente3. Grilled Sliced Blood Oranges4. Make Chive cream sauce by sauteeing a pinch of chopped shallots, add heavy cream and reduce, finish with chives,wilt spinach, assemble plate


6.00 EA PASTA RAVIOLI GRL VEG OCTAGN CARLAS 7297845


2.00 OZ CARROT FRESH JUMBO PACKER 1167261



1.00 OZ OLIVES GREEK KALAMATA GRECDEL 6836704

1.00 TB CAPER NONPAREIL IMPORTED INTLIMP 5535687

2.00 OZ *VINEGAR RED WINE 50 GRAIN SYS CLS 4113056

1.00 CP TOMATO FILET PEELD STRIP 74-40 STANISL 4799987



0.25 EA LEMON CH FRESH SYS CLS 2252039

1.00 TB PARSLEY CLN/WASH FRESH HERB SYS NAT 2219111


PROFIT$9.71


1.Start by preparing the rattitouille 2. Peel carrots, and onions, trim and wash the celery 3. cut in to small bite sized pieces, in a sauce pot place the olive oil4. Add the garlic, onions, carrots, celery and start to cook 5. After a few minutes add the the 74/40, kalamata olives, capers,red vine vinegar and cover and simmer for about 30 minutes 6. Vegetables should still be a little crunchy but not mushy7. In another pot of boiling water add some salt and 6 ravioli, they will take about 2 minutes to retherrmolize 8. Start to wilt the spinach with a little butter, add salt & pepper, on the plate place the spinach around the inside of the rim,add the 6 ravioli in the middle with some of the heated rattitouille over the ravioli, top chopped parsley and shredded parm or asiago


Grilled Vegetable RavioliFresh Spinach, Capers, Tomato & olives

Pasta

Recipe 108

Recipe 109



3.00 OZ CRAWFISH TAIL MEAT 100/150CT PACKER 6417349

2.00 OZ *OKRA CUT IQF P SYS IMP 1880905

1.00 OZ *TOMATO DICED IN JCE CH CAL SYS IMP 4113684


1.00 OZ ONION YELLOW JMBO FRSH BOX SYS IMP 8313918



1.00 TB *BUTTER SOLID USDA AA SALTED WHLFARM 5925987

1.00 OZ CHEESE GRUYERE KING CUTS BBRLIMP 2393056

0.25 OZ SPICE PEPPER WHITE GROUND IMP/MCC 5229455

0.25 OZ SPICE PAPRIKA GROUND ME IMP/MCC 5229174

0.25 OZ SPICE PEPPER CAYENNE GRND IMP/MCC 5229398

0.25 OZ SPICE OREGANO LEAVES AREZZIO 7534936

0.25 OZ SPICE GARLIC GRANULATED IMP/MCC 6639165

1.00 OZ BREAD CRUMB JAPNSE CRSE PANKO SYS CLS 5495460

4.00 OZ PASTA GOBETTI LABELLA 0952131Suggested Sell 12.99 Raw Cost 4.91

PROFIT$8.08Creole Style Mac & Cheese

Crawfi sh & Okra In A Creamy Gruyere Cheese Sauce

Recipe Instructions:1. Combine cream, butter, gruyere, pepper, paprika, cayane, oregano and garlic into a pot. 2. Simmer on low until cream thickens.3. Saute chopped okra, tomato, celery onion and peppers together in a pan. 4. Cook and shock pasta. 5. Combine pasta, sauce, sauteed vegetables and crawfish in a baking dish, mix thoroughly. 6. Top with panko crumbs and bake in oven for 8-15 mins.


3.00 OZ PASTA GOBETTI LABELLA 0952131

4.00 CP SAUCE CHEESE CHDR DISP POUCH ORTEGA 2056562

1.00 EA SAUSAGE MEXICAN CHORIZO 5/1 LK ROSE 1190693


0.25 CP TOMATO DICED FRESH PACKER 1371012

4.00 OZ PEPPER JALAPENO NACHO SLI EMBASSA 2350361


0.25 CP *CREAM HEAVY 40% ESL STABILIZE WHLFARM 6935464


PROFIT$8.84

Cheddar & Chorizo Mac & CheeseMexican Chorizo Sausage With Jalapeno, Cheese And Cream

Recipe Instructions:1. Cook pasta, reservina a little water2. Roast off sausage3. Add fresh tomato to pan. Finish with diced jalapeno and cream

Pasta

Recipe 110

Recipe 111



3.00 OZ LOBSTER IMIT SENSATIONS MRS FRI 4488276

4.00 OZ SAUCE ALFREDO AREZZIO 6525117

3.00 OZ *CHEESE CHDR YEL MILD SHRD FTH CASASOL 2404135

1.00 OZ CHEESE GOUDA SMOKED BBRLCLS 2393049

2.00 OZ PEPPER RED RSTD WHL IMP SYS OTT 4178042

2.00 OZ MUSHROOM PORTABELLA #1 BULK SYS IMP 3076965


3.00 OZ PASTA CAVATELLI PLAIN FRSH LILLY'S 0546455


PROFIT$10.66

Lobster Mac & CheeseSucculent Lobster Sensations gently folded into a creamy cheddar and gouda sauce on top of cavatelli noodles all lightly baked with

fi re roasted red peppers and baby portabella mushrooms

Recipe Instructions:1.In a large skillet melt the butter over medium heat and add mushrooms. 2.Sauté the mushrooms until they soften. Allow to cool. 3.In a large bowl combine the cavatelli, alfredo, Lobster Sensations, mushrooms, red peppers and half of the cheeses. 4. Mix thoroughly and place in a large baking dish. 5.Top with remaining cheese and bake at 350F for 30 minutes or until the cheese begins to brown and the edges are bubbling.


3.00 OZ FIRE BRAISED HAM HORMEL 2372633

3.00 OZ *CHEESE CHDR MILD YEL PRNT BBRLIMP 2599793


2.00 OZ CHEESE GOAT LOG CHEVRE BBRLIMP 1140427

2.00 OZ *PEA GREEN GR A P SYS CLS 1259530


2.00 OZ BREAD CRUMB JAP PANKO TOASTED KIKOMAN 4943296

4.00 OZ PASTA GOBETTI LABELLA 0952131



PROFIT$7.77

Three Cheese & Fire Braised Ham,Mac & Cheese

Creamy Macaroni & Cheese With Fire Braised Ham

Recipe Instructions:1. Toss all ingredients together minus the bread crumbs2. Place into ovenable crock and top with bread crumbs3. Bake 30 until bubbly.


6.00 OZ SAUSAGE ITAL ROPE SYS CLS 1660653

5.00 OZ PASTA TROTTOLE LABELLA 0637191

4.00 OZ SAUCE PESTO SUNDRIED TOMATO DILISIO 3509528


2.00 OZ CHEESE PARMESAN SHAVED IMPORT AREZZIO 9742446



Suggested Sell Raw Cost

PROFIT$10.80

Sun Dried Tomato Trottoli with SausageTrottoli Pasta With Broccolini, Sun Dried Tomatoes And Sausage

Recipe Instructions:1. Cook pasta2. Cut up sausage and saute. Add vegetables3. Finish with sun dried pesto and cheese


Pasta

Recipe 112

Recipe 113

Recipe 114



4.00 EA SCALLOP SEA DRY 10/15 USA PORTFSH 1036478



3.00 OZ *PEA BLACKEYE SYS CLS 4114088

2.00 OZ CORN SWEET COB FRSH PACKER 1191873

2.00 OZ SOYBEAN WHOLE EDAMAME POD USA SYS CLS 0412421

1.00 TS CILANTRO CLEAN WASH FRESH HERB SYS NAT 2219095



1.00 TS SEASONING RUB GNGR TERIYAKI CHRCRST 1300690

Seared Jumbo Sea Scallops With A Warm Roasted Corn, Eddamamame & Black Eyed Pea Salad


PROFIT$13.25

1. Grill corn until charred, then remove kernals from cob2. Combine peas, cor, eddamame, chopped cilantro, chopped onion, oil and asian ginger spice blend3. Mix ingredients in a bowl and season to tase4. Season and sear scallops until a nice brown sear is on top (3 min) and then flip for another minute



1.00 EA BASS WHOLE SPLIT TAIL 200-400G SEAWNGS 2479438

1.00 OZ PEPPER YELLOW BELL FRSH PACKER 8439143



1.00 EA LIME FLORIDA FRESH PACKER 1061928

1.00 GM CILANTRO CLEAN WASH FRESH HERB SYS NAT 2219095


3.00 OZ RICE BASMATI DEERBRD 8898181

1.00 TS SEASONING CAJUN IMP/MCC 5228424

3.00 GM RADISH RED CELLO FRSH SYS IMP 7412794

Whole Split Tail BassPan Seared Bass With Basmati Rice, Cilantro & Limes

PROFIT$12.26



1. Season bass with cajun seasoning 2. Pan sear bass in large skillet in hot oil for 2 min each side 3. Add slice peppers and onions to pan, saute for 2 min and transfer pan to oven preheated to 350f fo 10 min 4. Remove pan and place on stove top, deglaze pan with white wine and 1/4 cup of water add lime juice and butter 5. Stir in precooked rice and cilantro to heat through

Entrees

Recipe 115

Recipe 116



5.00 OZ *CALAMARI STEAK TNDRZD 4-6 ASI PORTBTY 1535364


2.00 TB CAPER IMPORTED BERRIES INTLIMP 4432068



1.00 OZ ONION YELLOW JMBO FRSH CRTN SYS IMP 5430202

0.50 CP FLOUR ALL PURP H&R BL EN MLT SYS CLS 8379270


0.50 TS SPICE BLEND KEY WEST BIG & BLD IMP/MCC 3436656

2.00 TB OIL VEGETABLE PURE SYS CLS 4119061

PROFIT$9.49




1. Cut calamari steaks into 4 wedges and season with salt, pepper and key west season-ing. 2. Whip egg well in a small bowl. Dredge calamari in flour, then transfer to whipped egg and coat well. 3.Heat vegetable oil in a large saute pan over med high heat. 4. Sear calamari slices in oil until brown crust forms (approx 1-2 min.) Flip calamari. 5. Once calamari is flipped, add onion and capers to the pan and cook for an additional 1-2 min. 6. Deglaze pan with white wine, squeeze lemon into pan leaving squeezed lemon halves in the pan to simmer. 7. Add 2oz ladel of water to the pan and allow to simmer for 1 min. 8. Once sauce is reduced to desired consistency, melt in butter on low heat. Plate calamari, remove lemon halves and sauce calamari pieces. Garnish plate with julienne of vegetable or parsley.

Squid Steak PicattaBattered Calamari Stak With Lemon, Wine And Capers

Entrees


2.00 EA *TILAPIA FIL CO IVP 5-7OZ PORTBTY 8024743

0.25 EA ORANGE FRESH SYS IMP 7412604

2.00 OZ MANGO FRESH PACKER 1007848



1.00 TS JUICE LIME REALIME 0138834


1.00 OZ *DRESSING CARIBBEAN MANGO VING SYS IMP 9590878

3.00 OZ RICE BASMATI WHITE PRODUCR 5364559

1.00 OZ MILK COCONUT UNSWEETENED JADE MT 1425982


1.00 TB COCONUT SHRED MED BKRSCLS 4510863

PROFIT$10.33


1.Bring white wine and orange slices up to a temp of about 180 degrees (not quite a simmer) 2. Place tilapia filet in cort bouillion and cook completely. 3. Cook white rice and add coconut milk, butter and coconut shreds. 4. Dice mangos, peppers, cilantro and onion. 5. Add mango dressing and lime juice. 6. Season to taste.7. Serve tilapia on top of rice, garnished with salsa and chopped cilantro.”



2.00 EA *PANGASIUS SWAI FIL SKLS 5-7 O PORTBTY 8071647

3.00 OZ *PEACH YC SLI CH LS SYS CLS 4111589

2.00 OZ GRAIN SPCLTY WHEATBERRIES INTLIMP 3746831


1.00 OZ ONION RED JMBO FRSH SYS IMP 8399925

0.50 OZ VINEGAR BALSAMIC STYLE WHITE AREZZIO 7013170

0.50 OZ VINEGAR ZINFANDEL O OLIVE 8052314

1.00 OZ SALAD BLEND ASIAN SYS IMP 6941599

Roasted PangasiusWith Grilled Peach, Wheatberry & Cilantro Salad


PROFIT$10.01

1. Slice Peaches and red onions and chop cilantro.2. Mix peaches, cilantro, onion, wheatberries and asian salad blend together with vinaigrette.3. Season and sear fish on hot pan.4. Place in oven and cook to desired temp.5. Serve fish on top of salad


Citrus Poached TilapiaWith Coconut Rice & Mango-Lime Salsa

Recipe 117

Recipe 118

Recipe 119


Entrees


1.00 LB MUSSEL WHL BLU VPK 23/29 CHL PORTPRM 0421844



1.00 TS SEASONING RUB CHIPOLTE CINAMON LAWRYS 8488150




2.00 OZ SAUSAGE ANDOUILLE ROPE SMKD FZ SYS CLS 8936562

3.00 OZ CORN SWEET COB FRSH PACKER 1191873

Suggested Sell 1199Raw Cost 3.82

PROFIT$8.17

Mussels & AndoullieSteamed blue mussels with garlic, cilantro white wine

and andouille sausage

Recipe Instructions:1. Grill corn on the Cob until Charred. Remove kernal from the cob.2. Saute andoullie until seared, then add sliced garlic until brown, then chipotle spice and corn3. Add mussels and deglaze with wine. Cover until all musseles open complety4. Add butter and cilantro at the end and reduce for one minute5. Season to taste. Garnish with chopped Cilantro.”


6.00 OZ *SCALLOP IQF WTR ADD 80/120 CH PORTBTY 2398618


2.00 OZ CABBAGE NAPPA CHINESE FRESH PACKER 1873421

2.00 OZ BOK CHOY BABY FRSH PACKER 7716913



3.00 OZ SAUCE SZECHUAN MINOR 3802121

PROFIT$11.43


1. Chiffonade cabbage, bok choy, peppers and onions.2. Sautee slaw mix, cabbage, bok choy, peppers and onions until soft3. Add Szechuan Sauce and season to taste4. Season and sear scallops untill nice brown sear on top (3min)and flip for another min on other side


Scallop Stir frySzechuan Style Scallop Stirfry With Shredded Napa

Cabbage And Baby Bok Choy


1.00 EA *LOBSTER TAIL NATL PREM 4-5 OZ PORTSIM 2524965

1.00 OZ *SHRIMP WHT P&D TLOF 71/90 PORTBTY 7952310

1.00 OZ BREAD CRUMB PLAIN FINE SYS CLS 6884403


1.00 EA *EGG SHELL LARGE GR AA USDA WH WHLFCLS 2105823

1.00 OZ ONION DICED 3/8" YEL SYS NAT 5905013

1.00 OZ CELERY DICED 1/4" SYS IMP 6524078

1.00 TS THYME FRESH PACKER 1794841



1.00 OZ DRESSING VINAIGRETTE LITE RED KENS 7394387

2.00 OZ *SCALLOP IQF DRY 80/120 IMPT PORTSIM 2398436

PROFIT$15.78



1. Saute chopped onions, celery, thyme, shrimp and scallops together in butter until cooked through 2. let cool for 5 minutes and combine saute with bread crumbs and egg to make stuffing 7. stuff the tail with stuffing and bake in oven for 10-15 minutes or until lobster is cooked 8. stem and seed peppers and julienne9. In a separate bowl, mix salad blend and peppers with Vinegarette


Stuffed Lobster TailFresh Tuscan Kale Salad Topped

With A Shrimp & Scalloped Stuffed Lobster Tail

Recipe 120

Recipe 121

Recipe 121



1.00 EA SEABASS FIL CHILE 6 OZ PACKER 3936366

2.00 OZ BOK CHOY FRESH CARTON PACKER 1007947

1.00 TB OIL SESAME SEED TOASTED PURE INTLSUP 5967492

1.00 OZ PEPPER SUNTAN FRSH PACKER 2947927




1.00 TS VINEGAR RICE WINE ROLAND 5034350

1.00 TS SPICE PICKLING WHL IMP/MCC 5229497

1.00 TS *SUGAR CONFECTIONER 6X (CANE) BKRSCLS 1854918

3.00 OZ PEA SUGAR SNAP FRSH STRINGLESS PACKER 0356014


1.00 TS SPICE CHILI PWDR DRK ME IMP/MCC 9806498


PROFIT$16.10


1. Juilenne peppers, onions and squash. 2. Toast pickling spice in a warm pot, add vinegar. Bring to boil and pour over vegetables, let cook. 3. Season Bass with chili, garlic and cumin rub and sear in hot pan. Put in oven and let cook till desired temp. 4. Halve/Seasson bok choy and sear with sesame oil. 5. Sautee sliced garlic, add snap peas and cook until soft but crisp (3 min)


Chili & Garlic Crusted Chilean Sea Bass With Wilted Bok Choy, Pickled

Asian Vegetables And Spring Peas


6.00 OZ HALIBUT FIL 3-8 SKIN ON FRSH PACKER 3843950

2.00 OZ ASPARAGUS FRESH SMALL PACKER 4290391

1.00 OZ ONION GREEN ICELS SYS NAT 7350788


1.00 OZ SAUCE PONZU YAKAMI 1498536


3.00 OZ COUSCOUS GRAIN RED&PEARL SALAD UPSIDES 6568399


0.50 TS SPICE PEPPER BLACK GROUND AREZZIO 5935689


PROFIT$13.15

Halibut En Papillote With Asparagus, Spring Onions, Basil And Citrus Soy (Cous Cous)

Recipe Instructions:1. Season halibut with salt or pepper 2. Get 2 pieces parchment paper and place halibit asparagus, sliced onion, basil, ponzu, butter and cous cous 3. fold one corner diagonally to other corner 4. Starting from the closed end, start folding paper over its self to create a pouch to cook it 5. once sealed, place on a baking sheet and cook for 15-20 minutes in a 350 degree oven.


7.00 OZ SALMON FIL SCOTTISH SKN ON PACKER 7882105

1.00 TS SEASONING RUB SUN DRY TOM&GRLC CHRCRST 1300753


1.00 TB *OIL OLIVE EXTRA VIRGIN FRUTAT SUPREMA 5534151

1.00 OZ RADISH RED CELLO FRSH SYS IMP 7412794


1.00 TS VINEGAR BALSAMIC ITALY AREZZIO 5889654



0.25 TB SPICE PEPPER WHITE GROUND IMP/MCC 5229463

8 OZ YUCCA PACKER

PROFIT$14.35



1. Skin and cut yucca into a larger dice, then boil in salted water until tender. Strain 2. In a vita mix or blender, add yucca with butter, salt and pepper into a pu-ree 3. Juliennne the raddishes and mix with chopped green onion and balsamic vinegar. Set aside to marinade 4. Rub sundried rub onto skin and sear salmon in a hot pan 5. Put into oven and cook to desired temp.6. Serve on top of yucca puree and garnish with radish salad


Sun Dried Tomato Crusted Natural Salmon Seared With Spices And Garnished With Yucca Puree And Radish

Entrees

Recipe 122

Recipe 123

Recipe 124



6.00 EA *SHRIMP WHT HDON 16/20 ASIA PORTBTY 1531278


1.00 TB SAGE FRESH PACKER 6238299



Head-on Shrimp SaltomboccaWhole Shrimp Sautéed With Prosciutto And sage


PROFIT$12.40

1. Dredge the shrimp in seasoned flour and saute on each side about 2 minutes.2. Add Prosciutto and saute lightlty until it starts to crisp, add the wine and garlic butter and blend together3. Add chopped fresh sage right before plating



1.00 EA BASS SEA SPLIT TAIL BTFLY SKON SEAWNGS 2482083

1.00 EA CRAB CAKE COASTAL 3 OZ PHILFDS 6023426

1.00 OZ SALAD TABOULE CEDRS 7354455

1.00 TS SPICE BLEND KEY WEST BIG & BLD IMP/MCC 3436656

1.00 OZ *MAYONNAISE REAL 1756 SYS SUP 5992474


1.00 TS LEMON CH FRESH SYS CLS 2252039


PROFIT$11.12

Stuffed Split Tail Bass FiletWhole Bass Stuffed With Crabmeat And Key West Spices

Recipe Instructions:1. Season bass filet and score the skin with a pairing knife2. Form crab cake to cover the bass filet and bake at 350 for 10-12 minutes 3. Plate taboule salad 4. Lay fish over the top and drizzle with lemon thyme aioli

Entrees

Recipe 125

Recipe 126



5.00 EA PASTA RAVIOLI SHMP SCAMPI CARLAS 6211835







0.50 EA STEAK SIRLOIN CULOTTE CABBHNP 0206656

2.00 OZ MUSHROOM CRIMINI SYS IMP 3758844

1.00 TB PARSLEY ITALIAN BUNCH FRSH SYS IMP 3880044

1.00 TB CAPER NONPAREIL IMPORTED INTLIMP 5535687

Surf & TurfGrilled Shrimp, Shrimp Ravioli, Sirloin Steak And Vegetables


PROFIT$12.22


Recipe Instructions:1.Grill Shrimp2. Season Steak and Grill . Let Rest3. Cook Pasta4. Plate and garnish with vegetables and capers

Entrees


8.00 OZ SALMON ATL FIL SKON DTRIM 3-4# PORTFSH 2541769

1.00 TB SALT SEA PNK HAWAIIAN INTLIMP 2177683

0.25 OZ BASIL FRESH PACKER 1794882


1.00 OZ *WALNUT HALF & PIECES SYS CLS 4645388

2.00 OZ TOMATO BRUSCHETTA W/OLIVE OIL AREZZIO 6530448

1.00 TB SPICE PEPPER BLACK COARSE GRND IMP/MCC 5229273


PROFIT$12.25

Sea Salt & Pepper Crusted Salmon Kalamata Olive-Pesto And Sun Roasted Tomato Chutney

Recipe Instructions:1. Saute olives, basil, oil, walnuts and tomatoes. Let simmer until thickened.2. Pat dry the skin on the salmon. Generously season with salt and pepper.3. Sear on a hot pan skin side down. Place in oven until desired temp.4. Serve on a plate, skin side up, garnish with tomato chutney.


7.00 OZ SWORDFISH LOIN SKIN ON BLNLS PACKER 2214252

3.00 OZ MUSHROOM WHL WLDBNCH BLND CULT PACKER 0325449


1.00 TB VINEGAR RICE UNSEASONED NO MSG INTLSUP 5109780


1.00 TB GARLIC WHL PLD SYS NAT 6651020

3.00 OZ BROCCOLI RABE RAPINI FRSH ANDYBOY 9223421

0.25 EA LEMON CH FRESH PACKER 1007558




PROFIT$13.16

Grilled Swordfi sh Steak W/ Spicy Marinated Mushroom Medley Over Garlic Roasted Rapini

Recipe Instructions:1. Saute mushrooms with olive oil, add pepper supreme. Remove from heat. Add vinegar, set aside 2. season and grill swordfish to desired temp 3. Blanch and shock broccoli rabe ahead of time in salted water 4. Sautee garlic until brown add blanched rabe, lemon, salt and crushed red pepper

Recipe 127

Recipe 128

Recipe 129



4.00 EA LAMB RACK FRNCHD CAP OFF ZELND SYS IMP 4032678

1.00 OZ *OIL OLIVE EXTRA VIRGIN ITALY SUPREMA 4497301


2.00 TB MUSTARD DIJON W/WHT WINE TIN INTLIMP 4064978

1.00 TS SEASONING RUB SMKY CHILE CUMIN LAWRYS 8487698

0.25 TS SPICE PEPPER BLACK CRACKED IMP/MCC 5229299


Frenched Dijon Lamb RackRubbed With Mustard And Fresh Herbs.

Quick Roasted And Served With Broccolini


PROFIT$12.14

52

1. Season the meat side of the rack with the spices2. Lighty brown the racks meat side down in the olive oil over a low heat3. Arrange the racks on a sheet pan bone side down and liberally coat meat with dijon mustard4. Roast in a 400 degree oven untill meat reaches an internal temperature of 1255. Once meat reaches desired temperature, slice into chops and serve with steamed broccolini



8.00 OZ LAMB LEG BNLS NETD NEW ZELND SYS IMP 4038808

2.00 TB OIL OLIVE EXTRA VIRGIN BIB CORTO 0255941


0.50 OZ GARLIC WHL PLD SYS NAT 6651020

0.50 OZ SHALLOT WHL PEELED FRESH SYS NAT 2415859

1.00 TB *VINEGAR RED WINE 50 GRAIN SYS CLS 4113056


2.00 TB MUSTARD DIJON GREY P 4006847

Leg of Lamb ImperialLeg Of Lamb Stuffed With Roasted

Vegetables & Mustard


PROFIT$12.53

1.In saute pan heat 1 tbs. olive oil. Add bell pepper, saute will soft. add garlic, shallots and saute until the garlic is gragrant and shallots are soft.2.Add vinegar and thyme, cook for i minute. Add salt & Pepper, remove from the heat and let cool.3. Unroll lamb. Trim away any fat from teh lamb. lay flat, boned surface up. Pound lamb to an even thickness with a meat pounder.4. Spread mustard , season with salt and pepper. Top with cool veg, roll into a compact roll using kitchen twine, secure leg into a tight. Lightly brush with olive oil and grill the lambsearing lightly.5. Place in an oven at 350F 6. Remove when thermometer reads 135F. Let rest for 10 minutes.


Entrees


1.00 EA SALMON PRTN APPLEWOOD 5 OZ FIRERST 0167514

1.00 EA SHRIMP RAW SKWR GRLC LIME BIGBOBS 4921957

3.00 OZ VEG BLEND RSTD & EXOTIC GRAINS UPSIDES 6566968

1.00 TS PARSLEY BUNCH FDSVC SYS IMP 1908342


Applewood Salmon & ShrimpFire Roasted Salmon And Garlic Lime Shrimp With

Exotic Grains And Lemon


PROFIT$11.39

1. Bake salmon in the oven at 350 degrees for 15-17 minutes2. Heat exotic Grains on stove and hold for service3. Placed thawed shrimp skewers on a well oiled grill. Be sure to let tails hang off the edge so as not to burn4. Grill shrimp for 1-2 minutes then flip and grill for additional 1-2 minutes.5. Assemble the plate with salmon, shrimp skewer and exotic


Recipe 130

Recipe 131

Recipe 132


Entrees


1.00 EA PORK LEG SHANK B/I HIND WTMRBLS 0942999

5.00 OZ POTATO MASHED CKD FRSH GRLC SYS NAT 7691520

5.00 OZ SAUCE BBQ SMOKEY TRDTNL SYS IMP 2728244

1.00 CP OKRA BRD SOUTHERN STYLE SYS IMP 1590934

3.00 OZ FENNEL ANISE FRESH SYS IMP 9027814



4.00 OZ CARROT FRESH JUMBO SYS IMP 2227007

4.00 TB SEASONING RUB CHIPOLTE CINAMON LAWRYS 8488150

0.50 OZ GARLIC CLOVE BULK FRESH LARGE SYS IMP 1048172

1.00 EA FRESH HERB BUNCH

BBQ Pork Shank and OkraBraised Pork With Mashed Potatoes And Breaded Okra


PROFIT$11.43

Recipe Instructions:1. Braise Pork Shank in fennel, Onion Peppers & Carrots2. Glaze Pork Shank with BBQ SauceServe with Southern Style Breaded Okra


1.00 TB SPICE PEPPER SUPREME IMP/MCC 1057983

1.00 EA PORK LOIN RACK C/C 8RIB WTMRBLS 2590032

8.00 OZ RICE BASMATI WHITE PRODUCR 5364559

5.00 OZ *POTATO FRY 3/8 MILD GR A SYS CLS 0924647

0.10 TS MINT FRESH PACKER 1794833

2.00 OZ APPLE FUJI FLM RSTD SIMPRST 6263289


PROFIT$10.18

7 Pepper Porked ChopCenter Cut Pork Loin Chop Rubbed With Pepper Supreme,

Grilled With Roasted Fugi Apples And Mint

Recipe Instructions:1. Rub Down Frenched Pork Rack with Pepper Supreme and sear,place in the oven till 135 degrees2. Cook up Basamiti Rice3. Blanch French Beans4. Chop fresh apple, quick saute rice and apples with fresh mint5. Drizzle with hot apple chutney


0.50 EA *PORK RIB ST LOUIS 2.25.-2.5# BCH BLK 5809276

1.00 EA ONION YELLOW COLSSL FRSH CTN SYS IMP 8877540

0.25 EA SODA ROOT BEER POLAR 4487468

0.25 EA *SUGAR BROWN LIGHT CANE BKRSCLS 5593702

1.00 GM SPICE GARLIC PWDR IMP/MCC 9806449

1.00 GM SPICE PEPPER CAYENNE GRND IMP/MCC 5229398

0.25 EA PASTA MACARONI ELBOW BULK IMP SYS OTT 7948680


1.00 EA MILK HOMOGENIZED ESL WHLFARM 9164195


1.00 LB FLOUR HI-GLUTEN ALL TRUMP GOLDMDL 4014627

1.00 OZ BREAD CRUMB JAP PANKO TOASTED KIKOMAN 4943296

PROFIT$10.26

1. Apply dry rub to ribs 1 day in advance and refridgerate. 2 preheat oven to 3503. in roasting pan put ribs-scatter onions, beer and bake 45 minutes4.drain and brush Sweet Baby rays sauce on and grill for 5 minutes5. Heat milk in pot. Make a roux using the butter and the flour. Cook pasta.6. Add cheese to milk mixture and add pasta & bacon. Top with breadcrumbs


Braised RibsSt Louis Style Pork Ribs With Root Beer & Brown Sugar Marinade.

Served With Baked Macaroni & Cheese


Recipe 133

Recipe 134

Recipe 135


Entrees


1.00 OZ MUSHROOM WILD BUNCH SLI FRSH PACKER 5120423

1.00 TS SAGE FRESH PACKER 1680016

1.50 OZ GLACE DEMI VEAL CLS CULINRT 2511475

1.00 OZ WINE COOKING BURGUNDY SYS CLS 4181962

2.00 OZ APPLE EMPIRE FRSH REGGRWN 7741695

1.00 OZ LEEK BUNCH FRESH SYS IMP 2308161

3.00 OZ POTATO SWEET #1 FRSH PACKER 2644482



1.00 EA PORK CHOP BNLS C\C BHB/NPM 5220615

Peppered Pork Chops With Mushrooms and Sage In A Rich Cabernet Sauce With Local Apple,

Grilled Leeks and Sweet Potato


PROFIT$11.07

1. Peel and dice sweet potato into 1inch pieces. Put on baking sheet until browning starts 2. Grill leeks until charred, chop into 1 in pieces 3. Peel and chop apples into 1 inch pieces 4. Sear chopped mushrooms and sage. deglaze with wine and demi. reduce until nape 5. salt generously--pepper pork chop and sear in a hot pan on both sides 6. Put in oven and cook to an internal temp of 135-140 degrees. remove and rest 7. Sautee apples, leeks, sweet potatoes and pepper seasoning



1.00 EA PORK CHOP B\I C\C LOIN BHB/NPM 4641502

2.00 OZ PINEAPPLE DICED CUBED CHEF RC DOLE 5384642

1.00 OZ PAPAYA CHUNK TRAINA 1994631


1.00 OZ JUICE LIME KEY WEST NEL&JOE 7632714

1.00 TS PASTE CHILI GUAJILLO D'ALLAS 0966424

1.00 OZ CILANTRO FRESH PACKER 1679950


PROFIT$12.50

Chili Grilled Pork Porterhouse With Spicy Papaya And Charred Pineapple Relish

Recipe Instructions:1. Combine chopped pineapple,papaya,red onion, cilantro,lime juice,chili past to make relish5. Season steak with chili paste and salt6. Grill to desired temp


1.00 EA PORK RIB EYE BCH PRM 0376477

1.00 EA ONION YELLOW JMBO FRSH BOX SYS IMP 8313918


1.00 OZ GINGER ROOT FRESH SYS IMP 1185545

1.00 EA *SUGAR GRANULATED EXTRA FINE SYS CLS 4782694

1.00 EA CUCUMBER ENGLISH FRESH PACKER 1184910

1.00 EA Wrap-season etc


PROFIT$10.42

Korean Pork Rib EyeGrilled Pork Rib Eye Chop With Ginger, Garlic & Quick Kimchi

Recipe Instructions:1 Mix all ingredients in bowl and marinate over ribeyes-2 hours- Grill on both sides-7 minutes total 2. Side-Dish: 3 Cut cukes lengthwise down without going through the ends and rotate and cut perpendicular 4. In bowl soak cucumbers in salt and water for 1/2 hour- Don’t rinse off when taking from bowl 5.Mix all other ingredients in bowl 6. Take cucumbers and line pan-stuff the other ingredients in cuts in cucumbers, pour 1 cup of water 7.Store 8-12 hours with a tightly sealed top in cooler

Recipe 136

Recipe 137

Recipe 138


Entrees




2.00 OZ EGGPLANT WHL FRESH SYS IMP 1222389





2.00 OZ BEAN SPCLTY HEIRLOOM BLEND IND HAR 6941482

1.00 EA VEAL STRIPLOIN B/I KNF READY BCH RSV 5750243


PROFIT$13.32

Seared Veal Strip LoinServed With Heirloom Grains, Roasted Eggplant

And Red Pepper

Recipe Instructions:1. Season Veal Loin and place in over at 325 until internal temp of 135 degrees. Let rest for 15 min.2. Grill squash, peppers, onions and eggplant3. Dice veg into 1 inch pieces4. Saute Bean Medley with veg until tender. Season to taste5. Plate veg on bottom and veal on top6. drizzle with olive oil and garnish with basil leaves


1.00 EA VEAL RIB CHOP 7TH RIB END MARCHO 1771482

0.50 CP FLOUR ALL PURP H&R BL EN MLT SYS CLS 8379270


0.50 CP BREAD CRUMB JAPNSE CRSE PANKO SYS CLS 5495460

2.00 OZ LETTUCE BABY TUSCAN #8 SYS NAT 1312166

1.00 OZ CHEESE ASIAGO SHREDDED AREZZIO 1956804

2.00 OZ TOMATO RSTD BRUSCHETTA MEDITER SEVILLO 7601251

2.00 OZ OIL OLIVE EXTRA VIRGIN BIB CORTO 0255941

1.00 TS SPICE CARAWAY SEED BROWN D'ALLAS 3964681


Bone in Veal Chop MilaneaseBreaded Veal Chop With Arugula Salad


PROFIT$11.43

*Profi ts Quoted are Approximate

1. Pound out veal chop2. Bread the chop with cheese and bread crumbs3. Saute in oil till brown on both sides4. Toss salad with caraways seeds



1.00 EA VEAL LEG CUTLET TOP RND POUND ATLANTC 5665620

1.00 OZ SAUCE PESTO PPR RED SWEET AREZZIO 6861751

1.00 OZ CHEESE GOAT CHEVRE LOG BBRLIMP 7795677

1.00 OZ BREAD CRUMB JAPNSE FINE PANKO SYS CLS 5495478


3.00 OZ FLOUR ALL PURP H&R BL EN MLT SYS CLS 8379270




3.00 OZ RICE LONG GRAIN AND WILD SYS IMP 5848056

1.00 TB PARSLEY ITALIAN FRESH PACKER 1965490


2.00 OZ WINE COOKING MARSALA ROLAND 1072263


PROFIT$11.36

Veal RollatiniTop Round Of Veal Pounded Thin & Stuffed With Goat Cheese

& Herbs. Served With Spinach And Wild Rice

Recipe Instructions:1. Thaw and pound out veal cutlet, thin 2. Spread with goat cheee and red pepper pesto, roll and freeze for 15 minutes 3. Bread the roalatini with bread crumbs, egg and flour 4. Roll in hot saute pan to crisp the outside and finsh in 350 oven for about 10 minutes 5. Remove from oven, hold vealon the side and degalze pan with marsala 6. Plate the dish with wilted spinach, caramelized onions, wild rice and marsala sauce finished with butter

Recipe 139

Recipe 140

Recipe 141


Entrees


4.00 EA VEAL OSSO BUCCO PET ATLANTC 6943300

1.00 OZ CARROT DICED NONPARL 3776697


1.00 OZ CELERY DICED 1/4" SYS IMP 6524078

3.00 OZ TOMATO FILET PEELD STRIP 74-40 STANISL 4799987

1.00 TB PARSLEY ITALIAN FRESH PACKER 1965490

1.00 TS JUICE LEMON PSTRZD ULTRA PREM SYS NAT 3865649


4.00 OZ POLENTA INSTANT FINE INTLIMP 4892378

2.00 OZ GLACE DEMI VEAL CLS CULINRT 2511475

Mini Veal Osso BuccoPetit Veal Shanks Braised In Tomato & Served

With Polenta & Broccoli


PROFIT$13.19

2. Dredge the veal in seasoned flour and sear in large skillet until crispy3. Add Celery, onions, carrots & Tomato product and saute for 3 minutes, then add the demi glace and stir well 4. Blend toagther the lemon juice, parsley & garlic and pour over the veal before placing in oven 5. Prepare the polents according to package instructions, 6. Roast the veal at 375 for about 90 minutes 7. Serve the veal over the prepared polenta with enough sauce to cover the polenta slightly



1.00 EA CHICKEN BRST AIRLINE IF 8-10AV COLEMAN 1683691

2.00 CP HONEY PURE GR A SQZ BEAR HSE REC 8826893

1.00 TB SEASONING VEGETABLE GRL MATE MC CORM 6297166

1.00 TB SPICE PEPPER RED CRUSHED IMP/MCC 5913454

1.00 EA BROCCOLINI FRESH PACKER 8647349

5.00 OZ POTATO YELLOW FINGERLING FRESH PACKER 1388123


0.10 TS *SALT GRANULATED PLAIN SYS CLS 4552840

0.10 TB SPICE PEPPER BLK GRND PURE IMP/MCC 9806415


PROFIT$10.21

Pan Seared Airline Chicken Breast Honey Rubbed Colman All Natural Chicken Breast

With Broccolini & Potatoes

Recipe Instructions:1. Thaw, season, sear airline chicken and place in the oven till 165 degrees2. Toss fingerlings with vegetable seasoning and oil and bake till soft3. Blanch broccolini and saute quickly with oil, pepper flake, and garlic4. Seep pepper flake into honey for at least 1 hour



3.00 OZ SAUCE BBQ REGULAR SWTBABY 4455739

2.00 OZ SAUCE CRANBERRY JELLIED OCNSPRY 4608907

2.00 OZ STUFFING MIX HERB W/SEAS 9.5OZ GM 4416251

1.00 TS *WALNUT NUGGET PIECES SYS CLS 4645404

2.00 TB CRANBERRY DRIED & SWEETENED OCNSPRY 7516853

1.00 TS GARLIC CHOPPED IN OIL AREZZIO 5975271

3.00 OZ BEAN GREEN FRESH PACKER 1007897

1.00 TB *ALMOND BLANCHED SLICED SYS CLS 5963848

5.00 OZ *POTATO MASHED SEASONED SYS IMP 7370489

1.00 TS ROSEMARY FRESH PACKER 6238281

Traditional BBQ TurkeyRoast Turkey, Stuffi ng , Mashed Potatoes & BBQ Sauce


PROFIT$9.14

1. Follow Roasting instructions for Turkey, slice into thick cut 6oz. portions2. Warm Turkey in BBQ sauce 3. saute Green beans in garlic & olive oil 4. Make stuffing, adding cranberries & walnuts for garnish5. Serve BBQ Turkey, beans, Stuffing and mashed potatoes


Recipe 142

Recipe 143

Recipe 144



6.00 OZ CHICKEN THIGH BNLS SKLS LARGE TYSON 8932832


3.00 OZ *PASTA CAVATAPPI LABELLA 6040885

3.00 OZ *SAUCE CHEESE CHDR AGED SHP ZT CASASOL 0389371

1.00 OZ CRACKER RITZ CRSHD NABISCO 4321972

1.00 OZ SAUCE PESTO CHIPOTLE AREZZIO 1941251


2.00 OZ OIL VEGETABLE PURE SYS CLS 4119061

Suggested Sell Raw Cost

PROFIT$10.10

Clean 6 oz of chicken thigh and soak in the buttermilk with Old Bay seasoning in it for up to 12 hrs (no less than 3 hrs). Heat fryer to 350 and bring two 1qt pots of water to a boil. In one pot, cook pasta until soft in texture (approx 10 min). In the other add 8 oz of the cheese mix base. Stir to combine thoroughly and set aside for later use. Saute the vegetables on medium heat until they are hot. Place in a bowl with the 3 oz. of pasta and cheese sauce. Spoon into ramekins and top with Ritz crackers that have been broken up by hand and mixed with melted butter. Dredge the chicken in the flour and shake off excess and fry for approx. 7 minutes or an internal temp of 165 degrees has been reached for 15 seconds. Drain the chicken and place on the plate with the hot mac ‘n cheese. Garnish plate with a mixture of 1 part chipotle pesto and 1 part water


Buttermilk Fried Chicken with Mac ‘n CheeseBoneless buttermilk fried chicken with mac ‘n cheese

*Profi ts Quoted are Approximate


Entrees


6.00 OZ CHICKEN THIGH BNLS SKLS LARGE TYSON 8932832

0.50 OZ *OIL OLIVE POMACE ITALY AREZZIO 5847011

1.00 OZ PEPPER RED BELL IMP FRESH PACKER 1595545


1.00 TB *ALMOND BLANCHED SLICED SYS CLS 5963848

0.33 EA LETTUCE BIBB HYDRO FRESH PACKER 1505361

2.00 OZ CABBAGE NAPPA CHINESE FRESH PACKER 1873421

0.33 CP SAUCE SOY JADE MT 3252400

0.33 CP HONEY PURE CLOVER GR A SYS CLS 4361432

1.00 TB GINGER ROOT FRESH SYS IMP 1185545

0.25 TS SPICE GARLIC GRANULATED AREZZIO 5935606


PROFIT$8.24

Dredge one side of chicken with Teriyaki rub. Cook chicken to proper internal temperature using a char grill, flat grill or saute. Refrigerate chicken until needed. Prepare sweet sesa-me sauce by placing soy sauce, honey, crushed red peppers, fresh ginger, garlic, ketchup, sesame oil and sugar in bowl. Whisk together until sugar dissolves. This recipe will make 6-8 portions. Refrigerate sauce. Shred napa cabbage, dice red pepper and red onion. Toast almonds for 2-3 minutes in 350 degree oven (this can be done ahead). For each serving: Dice up cooked chicken. Place 5 oz. chicken and oil on grill or saute pan with cooked chick-en. Add diced peppers and onions. Cook about 1 minute. Add sweet sesame sauce, napa cabbage and almonds. Heat for just a minute until warm. Place in serving bowl and serve with cleaned bibb lettuce leaves.


Chicken Lettuce WrapsDiced Chicken, Peppers And Onions In A Sweet Sesame Sauce;

Served With Nappa Cabbage And Toasted Almonds.

The Recipes on this page are in Chef Ref and not at the show.



1.00 EA STEAK RIBEYE B\I FRNCH SPLITBN BUCKHD 1124296

1.00 TS SPICE PEPPER BLK WHL IMP/MCC 6638878


1.00 TS SPICE CINNAMON STICK IMP/MCC 5228648

1.00 TS SPICE CLOVE GRND IMP/MCC 5228655

1.00 TS SPICE PAPRIKA SMK MC CORM 5806750

1.00 TS SPICE CHILI PWDR DRK ME IMP/MCC 9806498


1.00 TS *SUGAR GRANULATED EFG SYS CLS 2096162

0.25 EA PEPPER POBLANO FRESH PACKER 1008796

1.00 TB JUICE LIME REALIME 0138834

1.00 OZ GARLIC WHL CLOVE PLD FRESH PACKER 1396746


2.00 OZ *MAYONNAISE CULINARY XHV DTY SYS IMP 4002416


1.00 TS SPICE ALLSPICE GROUND IMP/MCC 5228275

Dry Rubbed Bone-In Ribeye Grilled To Perfection Topped With A Poblano Lime Aioli With Charred

Fingerling Potato


PROFIT$13.48

1. Combine dry rub ingrediants in a bowl thouroghly and season steak with it2. Grill poblano pepper until soft, remove seeds and stem 3. In a robo-coup or food processor add all aioli ingrediantsand season to taste 4. par boil potatoes and cut in half 5. grill steak to desired temp 6. Sear fingerlings, flesh side downon a hot pan and put in the oven for 5-8 minutes or until skin is golden brown



2.00 OZ VINEGAR BALSAMIC ITALY AREZZIO 5889654


1.00 TB GARLIC WHL PLD SYS NAT 6651020




1.00 TB ROSEMARY FRESH PACKER 1680008

1.00 TB SPICE PEPPERCORN GREEN D'ALLAS 4590253

15 OZ PUTTER STEAK 6786212


PROFIT$14.99

The Putter SteakThe Center Of The Rib Eye With Bone On Grilled With

Potatoes And Green Beans

Recipe Instructions:1. Crush peppercorns and mix with balsamic to create a paste like substance2. Marinade steak in balsamic/peppercorn mixture for 15 min3. Roast fi ngerling potatoes with rosemary, salt, peper and olive oil until soft and golden brown4. Blanch green beans ahead of time5. Grill steak to desired temp6. Saute garlic and beans together until cooked.7. Toss with fresh basil at the end and season

Entrees

Recipe 145

Recipe 146



1.00 EA STEAK SIRL TOP C\C SKND CABBHNP 5083185

0.25 CP *JUICE ORANGE SAHAR B 4164018


2.00 TB OIL CANOLA OLIVE 90/10 BLEND COLAVIT 6964233

1.00 OZ MANGO HALF IQF SYS IMP 7258155

1.00 OZ *DRESSING CARIBBEAN MANGO VING SYS IMP 9590878



2.00 TB SEASONING STEAK MONTREAL IMP/MCC 6639553



PROFIT$10.35


1. Marinade steak in oj, lme juice, oil, and cumin overnight if possible2. Dice amngo and avocado to similart sizes and toss in a bowl with cilantro and dressing and salt to taste3. Slice red onion into a thick patty and grill until tender i4. Season steak with montreal steak seasoning and grill to desired temp5. Plate steak on bottom and top with salsa and red onion”


Cuban Style SirloinGrilled Sirloin With Mango, Avocado And Cilantro


1.00 EA STEAK SIRLOIN CULOTTE CABBHNP 0206656

1.00 TB SPICE PEPPER SUPREME IMP/MCC 1057983

5.00 OZ *BEAN BAKED NEW ENG STYLE FCY SYS IMP 5112107



2.00 OZ BREAD CORN 1/4 SHEET RTB BAKNJOY 6622496


2.00 OZ KALE CLEAN READY TO USE SYS NAT 1985274

PROFIT$10.35


1. Bake off corn bread 2. Combine beans, pepper supreme, honey and chipolte cinnamon into a pot and cook together 3. Season and grill steak to desired temp (MR suggested) 4. Grill cooked cornbread 5. Plate”


Grilled Sirloin Cowboy StylePepper Supreme Rubbed Sirloin With Baked Beans,

Kale And Corn Bread

Entrees


1.00 EA PORK RIB EYE BCH PRM 0376477

1.00 EA ONION YELLOW JMBO FRSH BOX SYS IMP 8313918

2 TB SOY SAUCE CHEF MYRON

1 TB KOREAN CHILI PASTE

1 TSP SESAMEE OIL SYS INT

3 OZ COLA


1.00 OZ GINGER ROOT FRESH SYS IMP 1185545

3 TB *SUGAR GRANULATED EXTRA FINE SYS CLS 4782694

1.00 EA CUCUMBER ENGLISH FRESH PACKER 1184910

1.00 TSP SALT

1 TB CHILI PEPPERS

1 TB FISH SAUCE

3 OZ SHREDDED CARROTS

PROFIT$10.12

Korean Ribeye with Stuffed Cucumber KimchiSweet & Sour Pork Rib Eye With Pickled Cucumbers


Recipe Instructions:1. Mix all ingredients in bowl and marinade over rib eye for 2 hours2. Side Dish- Cut cucumbers lengthwise down. Soak cucumbers in saltwater for 1/2 hour. Mix all other ingredients in bowl3. Line a pan with the cucumbers and pour the ingredients over the top.. 4. Grill rib eyes and serve with pickled cucumbers

Recipe 147

Recipe 148

Recipe 149


Entrees


10.00 OZ BEEF STEW 85% LEAN ECONOMY BHB/NPM 3052149

2.00 OZ *PEA BLACKEYE DRIED SYS CLS 4099107

3.00 OZ *TOMATO DICED FIRE RSTD/JCE CASASOL 8666828


12.00 OZ BROTH BEEF RTU COL INN 4215265

1.00 TB CILANTRO FRESH PACKER 1679950



0.50 TS SPICE OREGANO LEAF WH IMP/MCC 5264312

0.50 TS SPICE PEPPER WHITE GROUND IMP/MCC 5229455


2.00 OZ MILK HOMOGENIZED ESL WHLFARM 2557460

6.00 EA YUCCA

2.00 TB FLOUR ALL PURP H&R BL EN MLT SYS CLS 8379270

PROFIT$11.11

Suggested Sell 14.99Raw Cost 3.88 1. Season stew meat with spice mixture and coat in flour 2. sear beef in large pot until

golden brown 3. In same pot add peas, tomato, and beef broth4. let simmer for 2-4 hours(the longer the better) 5. reduce until broth coats the back of a spoon 6. remove skin from Yucca and dice into large pieces 7. Boil yucca in salted water until tender and strain 8. in a mixer, combine yucca, butter, milk, salt, and pepper and mix until lumps are out(can also use a ricer) 9. Plate with yucca mash on bottom and top with the stew and garnish with cilantro


Tender Beef And Black Eyed Peas Stewed In A Tomato Flavored Broth Served Over

Buttery Mashed Yucca


8.00 OZ BEEF CHUCK POT ROAST CH CKD CAB 5664547

3.00 OZ RICE MIX RED BEAN UNC BEN 5755285


3.00 OZ FLOUR ALL PURP H&R BL EN MLT SYS CLS 8379270

1.00 OZ CORN STARCH SYS CLS 4073441

3.00 OZ WATER SELTZER PLAIN POLAR 8353520


0.30 OZ SAUCE GREEN PEPPER TABASCO 5862495

1.00 OZ SAUCE PESTO BASIL W/ PINE NUTS DILISIO 4820247





PROFIT$10.69

Jalapeno Chimichuri Pot RoastSlow Roasted Beef Served With Red Rice & Cilantro Pesto Sauce

Recipe Instructions:1. Reheat pot roast, save the juice, make the pakaged rice blend2. Whisk cornstarch and flour together 3. In seperate bowl; whisk egg, vodka, seltzer and salt 4. Combine dry and wet batter ingredients just before frying the onions 5. Mix pesto and cilantro


1.00 EA STEAK CHUCK SHLDR PUB\RANCH CH BHB/NPM 0360370


3.00 OZ *BEAN BLACK CASASOL 5844220

0.50 EA CORN SWEET COB FRSH PACKER 1191873


1.00 OZ OIL OLIVE EXTRA VIRGIN PRIMIO 7909825

2.00 OZ SOYBEAN WHOLE SHELLED MUKIMAME SYS CLS 9803883


PROFIT$9.55

1. Shuck and grill corn until slightly charred2. Cut corn kernals off the cob and mix with peppers, black beans, edammame and chipotle spice3. Season and grill steak to desired temp


Pub Steak SouthwestLean Sirloin Grilled To Perfection With A Black Bean

And Grilled Corn Salad

Recipe 150

Recipe 151

Recipe 152



4.00 OZ YOGURT FRZN HONY VAN GREEK HP HOOD 2165645

1.00 OZ SAUCE DESSERT MANGO DREIDOP 8630529

2.00 OZ PINEAPPLE FRESH PACKER 1454974

1.00 OZ COCONUT SHRED MED BKRSCLS 4510863

1.00 EA CONE WAFFLE MINI 2.75IN PIDY 8036495

1.Grill pineapple2.Toast coconut3.Scoop out yogurt and add mango sauce and coconut

PROFIT$3.46

1.Grill pineapple1.Grill pineapple2.Toast coconut2.Toast coconut3.Scoop out yogurt and add mango sauce and coconut3.Scoop out yogurt and add mango sauce and coconut



Mango SundaeFrozen honey yogurt, grilled pineapple ad fresh coconut

in a waffl e bowl


1.00 EA CAKE SHEET LEMON & CRM SHORTCK CAKERIE 6161640

2.00 OZ TOPPING WHPD WITH CRM ON TOP RICHS 0154755

1.00 TB NUT PISTACHIO SHELLED NAT FSHRNUT 4858080


PROFIT$3.69

Lemon Cake w/ Pistachio creamThree Layers Of Exquisitely Moist Shortcake Filled With

Fresh Whipped Cream And Tangy Lemon Preserve

Recipe Instructions:1. Temper cake overnight in refrigerator.2. Cut into 32 cut square using box templates as a guide3. Place cut lemon & Cream shortcake on plate.4. Garnish with piped cream.5. Sprinkle topping with pistachio to garnish


4.00 OZ CAKE SHEET TUXEDO TRFFL MOUSSE CAKERIE 8554990

1.00 OZ SAUCE ASST DESSERT DESNR TOPPG LYON M 3237088

0.33 CP CHOCOLATE BAR SEMI SWT FINE CALLEBT 3963311

PROFIT$4.34


1. Temper Cake overnight in refrigerator.2. Cut into 48 squares using box template as a guide3. Place matchstick cut chocolate on plate.4. Top with cut tuxedo truffle mousse cake.5. Garnish with Chocolate Swirl.


Tuxedo Cake w/ Choc MatchDecadent dark chocolate and white chocolate mousse Layered with marbled dark and white chocolate cake

Desserts

Recipe 153

Recipe 154

Recipe 155



1.50 LB CHEESE CREAM SYS IMP 1012566

1.75 CP CRACKER CRUMB GRAHAM NABISCO 4091864

0.33 CP *BUTTER SOLID UNSLT USDA AA WHLFARM 5926910

1.25 CP *SUGAR GRANULATED EFG SYS CLS 2096162


2.00 TS EXTRACT VANILLA PURE IMP/MCC 5230040

1.00 CP *CREAM SOUR ALL NAT GRD A WHLFARM 1203207

20.00 OZ *STRAWBERRY SLICED 4X1 SYS CLS 1024363

NY Cheese CakeHome Style NY Cheese Cake with a Graham Cracker Crust


PROFIT$3.98

1. Preheat the oven to 325 2. . Mix graham cracker crumbs, 1/4 cup sugar and melted butter together in a mixing bowl 3. Pour mixture into a 9”” greased pan and pat down and half way up the sides of pan with a flat cup. 4. In a mixer beat the cream cheese well, add remaining 1 cup of sugar and beat well, remember to scrape down the side halfway through 5. Add eggs one at a time mixing completely each egg. Next add the vanilla. Finally add the sour cream and mix completely 6. Pour mixture over the graham cracker base. Place 9”” pan in a water bath in overn for one hour and 10 minutes or untill the middle has set 7. Once set, turn off oven and let the cheesecakes set and cool in the oven.




28.00 OZ CHOCOLATE DARK PIS GUAYA 64% CACAO B 1930621


10.00 EA PASTRY ASST SHELL SWT 3.25 STR PIDY 1898554

3.00 OZ SALT CRYSTAL FLK NAT FALKSLT 0954406

16.00 OZ PASTRY CARMEL LOAF CALLEBT 1668112

1.00 OZ RASPBERRY RED FRESH PACKER 1182336

Salted Caramel & Dark Chocolate TartDark Chocolate & Caramel Cream In Pastry Shell


PROFIT$6.09

1. Bring heavy cream and honey to a boil, stir to combine,pour over chocolate in stainless bowl2. Mix well with spatula,then mix with imersion blender until shiny,to set the emulsion3. Melt carameel in a double boiler unti liquid4. Fill tart shells with caramel and let set5. Top caramel with dark chocolate ganache and let set6. Sprinkle with flake salt and garnish with fresh raspberries


Makes 10


1.00 EA DOUGH COOKIE TRIPLE CHOC DAVIDS 6673982

1.00 EA BROWNIE CHEESECAKE PRE-CUT DAVIDS 4883203

3.00 OZ ICE CREAM VAN BLU BNY 6810463

0.10 OZ *CREAM WHIPPED ARSL XTRA CREAM WHLFARM 1251745

0.25 OZ *CHERRY MARA STEM LRG PLAS SYS REL 5331301

0.15 OZ SYRUP CHERRY RTU SYS CLS 4127023

Brownie SundaeCheesecake Brownie & Tripple Chocolate Cookie

With Vanilla Ice cream


PROFIT$3.83

1. Bake off cookie2. Cut brownie in half3. Arange on plate with Ice cream and sauce


Desserts

Recipe 156

Recipe 157

Recipe 159



1.00 EA CAKE CHOC LAVA BNDT ALD MER 5427996

1.00 TS SAUCE GREEN PEPPER TABASCO 5862495

3.00 OZ ICE CREAM VAN BLU BNY 6810463




Chocolate Lava Bundt CakeWarm Chocolate Cake With Vanilla Ice Cream And Jalapeno Pepper


PROFIT$4.59

1. Slack out bundt cake. Place in microwave for 15 seconds2. Put 5 dashes of green tobasco into the lava cake3. Top with ice cream4. Dust with cinnamon chipolte spice



1.00 EA CAKE CHOC TUXEDO BOMBE IND ANNIPIE 7657604


0.50 OZ SAUCE ASST DESSERT DESNR TOPPG LYON M 3237088


PROFIT$4.69

Tuxedo BombeChocolate And Ice Cream Delight

Recipe Instructions:1. Plate bombe with fresh fruit and dessert sauce


16.00 OZ DOUGH DANISH PASTRY LG MIX BLPSTRY 0249054

1.00 LB *BREAD PULLMAN WHEAT 28SLI SYS CLS 8386815

28.00 OZ MILK HOMOGENIZED ESL WHLFARM 2557460

8.00 EA *EGG SHELL LARGE WHITE USDA AA WHLFCLS 2105773

12.00 OZ *SUGAR GRANULATED EXTRA FINE SYS CLS 4782694

1.00 TB EXTRACT VANILLA PURE IMP/MCC 5230040

1.00 EA Bourbon Sauce

20.00 OZ CREAMER HALF & HALF FARMCOW 2042537

4.00 EA *SUGAR GRANULATED EXTRA FINE SYS CLS 4782694

0.25 EA CORN STARCH SYS CLS 4073441

2.00 EA *BUTTER SOLID SALTED NON USDA WHLFCLS 5926928

4.00 EA RAISIN SEEDLESS SELECT SYS IMP 4110565

Danish PuddinigBread Pudding With Danish Dough , Raisins & Cream


PROFIT$5.20

1. Place croissants on parchment covered sheet pan2 .Bake 350 degree convection oven (375 convention oven) for 18-20 minutes3 .Make the butter spread whil croissants are baking4.Zest the oranges and juice the pulp


SERVES 16

Desserts

Recipe 160

Recipe 161

Recipe 162



2.00 EA DOUGH COOKIE RED VELVET DAVIDS 2122725

1.35 CP MARSHMALLOW FLUFFY FLUFF 4485181

1.50 CP SHORTENING CAKE CUBE ALL VEG QK BLND 4003786

1.00 TS EXTRACT VANILLA PURE IMP/MCC 5230040

3.00 CP *SUGAR CONFECTIONER 10X CANE BKRSCLS 5593900


Red Velvet Whoopie PieTwo Red Velvet Cookies With Marshmellow Fluff Filling


PROFIT$3.76

1. Bake off the cookies at 300 degrees2. Mix the whoopie pie filling and mix in the gran manier reduction3. Cool cookies and spread filling on one cookie and sandwich with other



1.00 OZ *PEANUT BUTTER CREAMY SYS CLS 4009189

1.00 OZ MARSHMALLOW FLUFFY FLUFF 4485181

1.00 OZ CHEESE CREAM SYS IMP 1012566

1.00 EA *CHERRY MARA STEM LG PLAS SYS IMP 3047941


1.00 EA S'MORES BROWNIE

PROFIT$5.24

S’Mores Brownie Tea SandwichPeanut butter, marshmellow & cream cheese fi lled brownies

Recipe Instructions:1. Quarter and slice the brownie in half2. Mix peanut butter, cream cheese and fluff together3. Put little sandwiches together

Suggested Sell 5.99Raw Cost .75


5.00 EA PASTRY SHELL PHYLLO 1 IN ATHENS 2427326

3.00 OZ CHEESE CREAM SYS IMP 1012566

2.00 TB COCONUT SHRED MED BKRSCLS 4510863

3.00 OZ SPREAD CHOC NUTELLA JAR FDSRV NUTELLA 2460958

PROFIT$3.97


1. Preheat oven to 3502. Combine the nutella, chream cheese & 1/2 the coconut and blend well in mixing bowl3. Pipe or spon the mixture into the pastry shells & top with remaining coconut4. Bake for 5-8 minutes or untill coconut is brown and pastry is flaky


Nutella/Coconut Phyllo CupsChocolate & Cream Cheese With Toasted Coconut

Desserts

Recipe 163

Recipe 164

Recipe 165



4.00 OZ BROWNIE CARAMEL SLT W/PRETZLCR SARALEE 1588304

3.00 OZ ICE CREAM VAN BEAN SPECK EDYDREY 7611759

1.00 OZ SYRUP CHOCOLATE RTU #457 SYS CLS 5523394


PROFIT$3.86Caramel Pretzel Brownie Sundae

Gooey Carmel with Vanilla Ice cream and Chocolate sauce

Recipe Instructions:1. Cut brownie diagonally to form 2 triangular halves.2. Place scoop of vanilla icecream on the center of the plate.3. Firmly Press a brownie half into each side of the scoop.4. Garnish with seven lines of chocolate drizzle and serve.


1.00 EA CAKE TIRAMISU BSTRO SARALEE 8146454

1.00 EA CAKE LEMON LAYR BSTRO SARALEE 8151535

1.00 EA PIE PEANUT BUTR MINI BSTRO SARALEE 7358375

0.50 GM MINT FRESH PACKER 1679984

1.00 OZ LEMON CH FRESH SYS CLS 2252039

1.00 TB SYRUP CHOCOLATE SQZ BTL SYS IMP 7514425

5.00 EA COFFEE BEAN

PROFIT$5.74


1. Peel wrapper of cakes while still frozen2. Plate each dessert evenly spaced on a slim rectangle plate3. Garnish the lemon layer cake with a lemon twist and a mint leaf.4. Garnish the tiramisu with coffee beans around the base5. Garnish the peanut pie with a chocolate drizzle off to the side.


The Perfect Ending for TwoTiramisu, Lemon & Peanut Butter Pie

Desserts

Recipe 166

Recipe 167



1.00 EA CREAM HEAVY 40% BUTTER FAT FARMCOW 2042527


8.00 OZ *SUGAR GRANULATED EFG SYS CLS 2096162

2.00 EA BEAN VANILLA MADAGASCAR AUSTHAC 9093196

8.00 EA BANANA FRESH TIP GREEN PACKER 1158542

4.00 OZ TOPPING CARAMEL RTU LYON M 4306833

8.00 EA BREAD BUN BRGR PLAIN CHALLAH TRIOVEN 5410826

45.00 OZ ICE CREAM GELATO VAN BEAN SOCO 2238358

PROFIT$4.31


1. Mix cream, eggs and sugar together. Add vanilla2. Puree bananas and add to cream3. Add chopped bread to custard and let soak for 30 minutes4. Bake 350 for 40-50 minutes5. Serve with vanilla gelato


Bread PuddingRich Vanilla & Banana Bread Pudding With Vanilla Gelato


1.00 EA BATTER MUFFIN APPLE CINNAMON BKRSCLS 1685320

32.00 OZ APPLE FUJI FLM RSTD SIMPRST 6263289

32.00 OZ BREAD CRUMB PLAIN FINE SYS CLS 6884403

32.00 OZ *CREAM HEAVY WHIPPING 36% ESL WHLFARM 4828802

PROFIT$4.87


1. Thaw 1/7lb pail of apple cinnamon muffin batter2. Pour into full sheet pan and top with crumb topping3. Bake at 350 degrees for 45 minutes4. Cut into 8x4 squares5. Plate and top each with 1 oz warmed fuji apples and whipped cream.


Apple Spice CakeApple Cinnamon Cake With Fugi Apples And Cream

MAKES 15

MAKES 32

Desserts

Recipe 168

Recipe 169

67*Profits Quoted are Approximate

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historia of the jibaritoethnictrending!fl avors are

avory ecipe!

ThThe jibarito sandwich is rumored to have been invented by a Puerto Rican restaurant owner in Chicago during the ‘90s. This sandwich’s claim to fame is that the bread is not really bread at all but sweet, crispy, fried and smashed plantains. In between the plantains is a full-fl avored meat like chicken, pork or steak, accented with fresh toppings, cheese and a mayonnaise dressing. The jibarito was not the fi rst Latin American sandwich to be served on fried plantains, but it was certainly one of the fi rst to hit mainstream menus in the U.S.

68*Profi ts Quoted are Approximate8 Sysco

Q u a l i T Y a S S u r a n c e

When it comes to Quality Assurance, Sysco leads the way. Our more than 100 QA professionals represent the largest, most active department in the industry. Together, they are dedicated to one goal: to deliver products that meet the most stringent standards in terms of quality, safety and consistency.

Sysco brand products are evaluated for flavor, appearance, nutrition, packaging, convenience and many other factors to make sure our customers receive the best quality and value available.

Supplier ApprovalAll potential Sysco brand suppliers must pass strict auditing and inspection processes that exceed current government standards. Suppliers are audited for HACCP (Hazard Analysis and Critical Control Points) compliance, sanitation, pest control, foreign materials prevention and more. Suppliers of high-risk products, once approved, are audited regularly by Sysco QA staff to ensure ongoing compliance.

Temperature-Controlled Supply ChainTo ensure the best in food safety, quality and freshness, our cold chain is never broken. Every Sysco product passes through numerous temperature control points, including fully insulated, multi-temperature trailers; transport temperature monitoring by specially trained Sysco Delivery Associates; chilled docks; and designated temperature zones within every warehouse.

Quality? Rest assured.

Packaging IntegritySysco is an industry leader in packaging criteria, transparency and labeling practices. All Sysco brand products are clearly labeled with nutritional information, ingredients, production/use-by dates, potential allergens, and proper handling, storage and distribution information.

Recall NotificationIn the event of a recall, Sysco uses the industry’s most sophisticated and accurate notification system to investigate and react to recall notices and safety concerns immediately.

Verification and MonitoringAfter passing our Supplier Approval Process, we routinely monitor suppliers’ product quality and food safety systems to ensure compliance and customer satisfaction.

Continuous Cold Chain Process

Step 1

Refrigerated transport to Sysco from suppliers

Step 2

Immediate temperature verification upon receipt

Step 3

Chilled docks for offloading

Step 4

Dedicated temperature zones for storage

Step 5

Refrigerated selection and staging for delivery

Step 6

Refrigerated transport to customers via Sysco fleet

Ingredients For Success

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