NEW RECIPE IDEAS

SYSCO EASTERN MARYLAND– CHEF DUSTIN JOHNSON –

SAMPLER

ORANGEHARISSA

wings

ingredients

procedure

0255941 2 Tbsp Extra Virgin Olive Oil2176941 1⁄4 Cup Harissa Dry Spice Blend8216699 1⁄2 Cup fresh Orange Juice1298850 1 Tbsp Orange Zest1090077 1⁄4 Cup Light Agave Nectar6040760 1⁄4 tsp Salt5229281 1⁄4 tsp ground Black Pepper 7799059 Pre-Roasted Chicken Wings

1. In a medium saute ́ pan, heat 2 Tbsp. of olive oil over medium heat.

2. Add the dry Harissa seasoning to the oil and stir until seasoningis wet. Add agave nectar, orange juice, half of the orange zest, salt andpepper. Stir.

3. Heat on medium for 6-7 minutes, letting the glaze reduce a little. The glaze will be loose when hot, but will thicken as it cools.

4. Fry 10 wings according to package instructions. Measure about 2 oz. of Harissa orange sauce out and pour on top of wings in a largemixing bowl.

5. Toss wings until fully coated and plate. Garnish with an orange slice and finish with a crumble of orange zest.

BERRYAMERICAN

pie

very

1572353 Sysco Seedless Watermelon1182336 Fresh Raspberries1007871 Fresh Blackberries6235501 Fresh Strawberry1972793 Mint Leaf

For Icing:3722576 1 Cup Whipped Cream Cheese4904223 1 Cup Marshmallow Creme Topping4828802 1/4 Cup Heavy Cream

1. Cut watermelon in half. Cut ring out of the middle about 1” thick, thencut triangles out of that round piece.

2. Remove rind from triangle and slice into three 1/4” thick pieces and set aside.

3. Using one thin triangle slice as a base, pipe icing in a single layer. Gently push blueberries down into the icing until they touch the watermelon. Add another melon slice, then another icing layer, then raspberries.

4. Add third watermelon slice and pipe icing neatly. Slice blackberries and place in between piped icing. Garnish with mint leaf. Plate with fancy sliced strawberry and serve immediately.

ingredients

procedure

This sweet treat is best when made fresh and served right away.

The berries make it a festive and patriotic red, white and blue, but any kindof fresh fruit can be used.

BBQingredients

procedure

8975898 1 Cup Pulled Pork3369388 1/4 Cup Barbecue Sauce7997208 1 Tbsp Sriracha Chili Sauce1908367 1 Cup fresh, finely shredded Cabbage (green or Napa)2219095 1/4 Cup roughly chopped fresh Cilantro

- and a few cilantro leaves set aside for garnish6484018 1/4 Cup fresh Salsa6371652 2 Limes3295096 2 Tbsp Queso Fresco8803262 4 Four-inch Soft Taco Shells

These flavors work great for Fish Tacos, too! Use the Poblano Avocado Ranch Dip (3887852) as a sauce for the base of the taco, under the fish.

SRIRACHA

TACOSpulled pork

1. Mix the cabbage, chopped cilantro and juice from one lime together in a bowl.

2. Heat pulled pork in a sauté pan on medium heat. Add BBQ sauce and Srirachasauce and cook on low for about 5 minutes, allowing flavors to mingle.

3. Heat taco shells until warm and place in Taco Holder. (Available from Supplieson the Fly – product ID AMM-TSH5)

4. To build taco: Place pork mixture on bottom, add fresh salsa, then cabbage andcilantro mix, then queso fresco. Top with a little line of Sriracha sauce and garnishwith a lime quarter and pinch of cilantro leaves.

* This recipe also makes great Baja Pork Nachos or one large burrito.

KOREAN BBQcrispy

PORKbelly

2811487 4 oz. Smoked Pork Belly, cubed3036466 2 oz. Korean BBQ Sauce1221031 1 Leaf of Lettuce1007848 1/4 of a fresh Mango0255941 2 Tbsp Olive Oil2102509 5 small Bamboo Skewers

1. Over medium-high heat, add 2 oz. of olive oil to sauté pan. Sauté smoked pork cubes until all sides are crispy. Remove frompan and set aside.

2. Slide two pieces of pork onto each skewer. Stack neatly on plate atop lettuce leaf or similar greens.

3. Pour Korean BBQ sauce into 2 oz. ramekin and serve with two wedges of grilled mango.

ingredients

procedure

This pork belly is very versatile – perfect for signature apps and entrées.

Try sautéeing a handful of Power Blend Veggies (3817901) in olive oil and add the Crispy Pork Belly and Korean BBQ Sauce, then toss with soba noodles (5222668) and serve:Korean BBQ Crispy Pork Belly Power Veggie Noodle Bowl! What an outrageous flavor combination!

POBLANOmelt

pastrami

ingredients

procedure

3955685 6 oz. Certified Angus Beef® Pastrami Point1048230 1 fresh Jalapeño Pepper4671178 1 small Yellow Onion6040760 Pinch of Salt5229281 Pinch of Pepper7063399 4 slices Provolone cheese3887852 2 oz. Sysco Poblano Avocado Ranch Dressing & Dip2493742 2 slices deli thick bread (such as Marbled Rye)0255941 1 Tbsp Olive Oil

1. Cut jalapeño in half and remove the seeds and ribbing. (The more seedsand ribbing you leave, the hotter it will be.)

2. Julienne cut the jalapeño and yellow onion, then sauté over medium-highheat with the olive oil. Add salt and pepper to season the onions andjalapeño. When onions are caramelized, turn off heat and set pan aside.

3. Lightly butter bread. Spread half of the Poblano dressing on one piece of bread, half on the other. Place two slices of Provolone on each side andplace both pieces on the flat grill.

4. Heat pastrami on the flat grill. *Watch the grill temperature.* Be careful not to overcook the pastrami and dry it out. Add heated meat to one side of the bread and top with pepper and onion mixture.Place other piece of bread on top and cook until browned. Cut into four pieces, plate and serve hot.

For an explosion of flavor (and the perfect side for the Poblano Melt) add Garlic Parmesan Intensifries(4075747) to our new Carrot andParsnip Fries (4114290)

They look great and taste even better!

bruschetta

GREENBEAN

1810910 6 oz. fresh clipped Green Beans8825192 1 Cup sliced Heirloom Cherry Tomatoes4073342 1 tsp Garlic, chopped in oil6040760 1/2 tsp Kosher Salt5229281 1/2 tsp fresh ground Black Pepper0255941 Olive Oil2095366 Fresh local Basil6160154 Fresh Parmesan Cheese

1. Wash green beans, set aside to dry.

2. Slice tomatoes and put in mixing bowl with garlic, 1/4 tsp salt, 1/4 tsp pepper and thinly sliced basil. Add olive oil until it just barely covers the tomato mixture. Set aside.

3. Over medium heat, add 2 Tbsp olive oil to sauté pan. Add dry greenbeans to pan and saute until slightly limp and browned. Remove from heat and use tongs to remove beans from pan to a bowl or plate.

4. Top beans with 2 spoonfuls of tomato mixture and fresh grated Parmesan cheese. Garnish with basil leaf. Serve immediately.

ingredients

procedure

Try these great variations:Swap the green beans for fresh asparagus. (6277859)

For a satisfying and deliciously healthy entrée, sear a piece of fish andplace on the green beans, then top the fish with the tomato mixture.

LOCALwatermelon

salad

ingredients

procedure

1572353 1 Cup of 1/2” cubed Seedless Watermelon0135632 1 oz crumbled Feta Cheese8825192 1/4 Cup chopped Heirloom Cherry Tomatoes0255941 1 oz. Extra Virgin Olive Oil6040760 Pinch Kosher Salt5229281 Pinch Black Pepper2095366 Thinly sliced fresh local Basil7059268 3 oz. fresh local Arugula9209891 1 sliced Watermelon Radish

1. Mix tomatoes, olive oil, salt and pepper together and set aside.

2. Place Arugula on serving platter or in bowl. Add chunks of watermelon and sprinkle crumbled Feta over salad.

3. Evenly distribute tomato mixture, then fresh basil, over the salad.

4. Finish with drizzle of aged balsamic vinegar for extra flavor.

Supporting local farms and farm families makes this dish even more delicious!

We stock locally grown produce throughout the year, and local watermelon is available throughout the summer months.

BLEUBERRY

2482630 2 oz. Emerald Arcadian Lettuce Mix6235501 2-3 fresh chopped Strawberries1007392 1/4 Cup Blueberries0671677 1/2 oz. Bleu Cheese2182376 1 oz. Frosted Pecans9590878 1 oz. Caribbean Mango Vinaigrette

1. Toss spring mix with Mango dressing and place in serving dish.

2. Spread toppings around salad, spacing evenly. Serve.

Fresh summer fruit also tastes great with the Champagne Vinaigrettedressing. (2460057)

ingredients

procedure

MANGOsummer salad

If bleu cheese is too strong, Feta cheese (0135632) is a great substitute for this salad. The sharp saltinessof the bleu cheese or Feta makes a great contrast tothe natural sweetness of the berries and dressing.

ITALIANpasta

SUNRISE

ingredients

procedure

1 Cup pasta of your choice, cooked according to the package2477958 1 Cup Arrezzio Basil Pesto Sauce3609450 1/4 Cup Sysco Buttermilk Ranch Dressing7412596 1 Lemon0255941 1 Tbsp Olive Oil8825192 1/4 Cup Halved Heirloom Cherry Tomatoes4073342 1 tsp Garlic, chopped in oil6040760 Pinch of Kosher Salt5229281 Pinch of Ground Black Pepper2095366 Fresh Local Basil for garnish

1. In a mixing bowl, blend together pesto, ranch, garlic, salt and pepper, olive oil, juice of one lemon and tomatoes.

2. In a second bowl, add pesto mix to pre-cooked pasta until generously coated.

3. Serve cold, garnished with a half piece of lemon and basil.

This pasta dish can be served as a side or paired with a protein to make a great seasonal entrée.

It has a light, refreshing taste that keeps them coming back for more.

Feeling brave? Add a little Summer heat with some fresh jalapeño!

STRAWBER-NANA

2309104 1 package frozen Strawberry Banana Yogurt Smoothie5 oz. water

2389534 1 oz. Whipped Topping1972793 Mint leaves for garnish (optional)

Fruit, sliced, to garnish glass

1. Open package and pour into blender. Add 5 oz. cold water and blenduntil smooth. Pour into 12 oz glass (or larger.)

2. Pipe on about 1 oz. of whipped topping and garnish edge of glass withfruit. Add mint leaves to top of whipped cream and serve immediately.

ingredients

procedure

YOGURTsmoothie

There are two other great flavors available in this easy to prepare,delicious smoothie mix. Mango Burst (2752063) - 100% Fat FreeCaribbean Sorbet (2330993) - All-natural mango, pineapple and pear flavors

Each packet makes a 16 oz. smoothie. All three flavors are light and refreshing (and gluten-free) with all-natural ingredients.These drinks are cold enough to cool you off on even the hottest summer days!

Want more delicious seasonal recipe ideas? Visit www.syscofoodie.com