FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING
2016 | Issue NINE | October | martinsnet.com
Slow-Smoked Balsamic, Shallot & Herb Steamship Pork P5
Bar & Grill Features P2
Fine Dining Feature P4
Pork Loin Three Ways P 11
#MBMustHaves PAGE 2
PAGE 3
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Ventura Marie’s® Blueberry Pomegranate Vinaigrette (632060)
McCain Anchor® Portabella Mushroom Artisan Cheese Bites
McCain Anchor® Chip ‘n’ Dippers™ Spinach Artichoke (965880)
McCain Anchor® Chip ‘n’ Dippers™ Loaded Nacho (965870)
PAGE 4
PAGE 5
Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700)
Farmland Steamship Leg of Pork
(965890)
PAGE 3
Heinz Bell ‘Orto™ Marinara Sauce (550690)
AdvancePierre Home Style Stuffed Chicken Cordon Bleu (979340)
PAGE 6
(910280)
PAGE 7 NE W !
Roland White Quinoa
(601400)
Fall Harvest Combo Pack™ with Bonus Napkin Bands (804978)
Keurig Green Mountain Coffee® Pumpkin Spice Coffee K-Cup® Pod
Nestle Stouffer’s® Escalloped Apples (942330)
(855430)
PAGE 7 NE W !
Farmland Bronze Medal MenuPride Flat Ham (914720)
NE W !
(954020)
PAGE 9
Sunny Fresh EggStravaganza® Eggs with Bacon & Cheese
Tyson Buffalo Style Chicken & Cheese Crispitos® (954030)
Tyson Chicken Boat™ Loaders™
(975220)
PAGE 11
PAGE 13
NE W !
NE W !
Baker Boy Sliced Cinnamon Burst Bread (938270)
Farmland Pork Loin Roast Fully Cooked (910390)
PAGE 14
PAGE 15
Basic American Potato Pearls® Smart Servings™ Low Sodium Mashed Potatoes with Vitamin C (602960)
Land O’Lakes Italian Cheese
Heinz Wisconsin Cheese Soup
(906190)
(943130)
Ventura Marie’s® White Balsamic Shallot Vinaigrette (632070)
Lamb Weston Rusettes® Mini Potato Pancakes (961570)
PAGE 16
McCain Sweet Classics® Double Chocolate Brownie Bites (981380)
EXECUTIVE VICE PRESIDENT Diane Chandler
MARTIN BROS. DISTRIBUTING It’s all about features this Fall! Featuring new and seasonal items on your menu is always a great idea…but Fall is a particularly good time of the year to add some signatures. It’s comfort food season, which often means more dining out. Take a look at our segment, seasonal and healthy feature recipes and tips in this issue to get some ideas for your menu! Krystle Kettman MANAGING EDITOR kkettman@martinsnet.com
C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace
DIRECTOR OF MERCHANDISING Jennifer Meinders
MEDICAL SUPPLIES SPECIALISTS Deb Elings, Becky Miller
MARKETING MANAGER Angie Dark VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Vince Barkhoff DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin
EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly Chase Murphy PHOTOGRAPHY Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry
Martin Bros. reserves the right to correct all printing errors.
CULINARY CONCEPTS
2
HEALTH & WELLNESS
6
HOT DISH!
7
Features – Bar & Grill, Fine Dining & Seasonal
Ancient Grains & Quinoa
Ancient Grains 5 Hygiene Tips
6
Fall Specials & New Items
ONE INGREDIENT THREE WAYS
Farmland Pork Loin Roast
SCHOOLS
14
SENIOR LIVING
16
One Ingredient Features
Pork Three Ways FoodLoin Safety Topics
11
Comfort Foods
Seasonal Feature
5
Comfort Foods in Senior Living Osso Buco
16
11
Bar & Grill Features COST $2.68 SELL AT $8.99
POTENTIAL PROFIT* $6.31
BLUEBERRY POMEGRANATE & APPLE TOSSED SALAD YIELD | 1 2 oz 1 oz 1/4 cup 1/2 each 1 oz 1 oz 2 oz
Bix Chopped Romaine (380378) C.H. Robinson Spring Mix (360666) Wholesale Blueberries (375250) Apple, seeded, diced Azar Walnut Halves & Pieces (462570, 462080), toasted Stella Crumbled Feta Cheese (905848) Ventura Marie’s® Blueberry Pomegranate Vinaigrette (632060)
Make It To Go
PREP | 1. Mix lettuces together. 2. Top with blueberries, apple, walnuts and feta. Serve with vinaigrette. 3. Add some apple slices and a couple Pretzilla Bites (953920), if desired.
2
CLEAR HINGED DELI CONTAINER (6 OZ – 858130; 8 OZ – 857218; More Sizes Available)
NE W !
MARIE’S® BLUEBERRY POMEGRANATE VINAIGRETTE (632060 – 2/1 GAL)
NE W !
CULINARY CONCEPTS
FOOTBALL FAN FAVORITES APPETIZER PLATTER ANCHOR® PORTABELLA MUSHROOM ARTISAN CHEESE BITES (965890 – 4/3 LB) ANCHOR® CHIP ‘N’ DIPPERS™ SPINACH ARTICHOKE (965880 – 10/12.1 OZ)
NE W !
NE W !
ANCHOR® CHIP ‘N’ DIPPERS™ LOADED NACHO (965870 – 10/12.1 OZ)
NE W !
HIDDEN VALLEY® GOLDEN HONEY MUSTARD (630471 – 1/1 GAL) BELL ‘ORTO™ MARINARA SAUCE (550690 – 6/#10)
COST $9.93 SELL AT $21.99
POTENTIAL PROFIT* $12.06
SOUR CREAM (900540 – 2/5 LB; 900548 – 1/30 LB)
CHICKEN CORDON BLEU SANDWICH
COST $3.75 SELL AT $10.99
POTENTIAL PROFIT* $7.24
HOME STYLE STUFFED CHICKEN CORDON BLEU (979340 – 24/5 OZ)
ANCHOR® PORTABELLA MUSHROOM ARTISAN CHEESE BITES (965890 – 4/3 LB)
NE W !
HINGE SLICED SCORED SOURDOUGH HOAGIE (987430 – 6/6 CT)
JUMBO STUFFED TATER KEGS BACON CHEDDAR (965810 – 1/10 LB) REUBEN (965820 – 1/10 LB)
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2016 ISSUE NINE
3
CULINARY CONCEPTS
Fine Dining Feature
BEEF WELLINGTON
COST $3.63 SELL AT $10.99
POTENTIAL PROFIT* $7.36
YIELD | 3 1 lb
1 Tbsp 1/2 tsp 1/4 tsp 2 sprigs 1 cup 1 each 2 lb
1 each 1 Tbsp 9 oz
Monterey Small White Button Mushrooms (360950), coarsely chopped Roland White Truffle Oil (620440) Salt Pepper Bix Thyme (391078) Red Wine Baker Boy Puff Pastry Sheet Dough – 10x15 in (991060) Greater Omaha 1920 Angus Choice Beef Tender (937200), cleaned, trimmed, grill marked Egg, yolk Whole Milk Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700), prepared
PREP | 1. For mushroom duxelle: Add mushrooms to a food processor and process until completely smooth. In a pan over medium heat, add processed mushrooms, truffle oil, salt, pepper, thyme and wine; spread mixture evenly; cook on a mediumlow heat until moisture in pan is dry. Remove from heat and let cool. 2. Lay out a clean, long piece of plastic wrap. Gently roll out pastry on top until dough is 1/4-inch thin. Place prepared beef and mushroom duxelle on one end of the puff pastry and wrap. Pinch ends closed and trim off any excess puff pastry. Use plastic wrap to tightly seal. Place in refrigerator for about 5 minutes to firm up. 3. In a bowl, mix together egg yolk and milk to create an egg wash. 4. Place sheet of parchment paper or aluminum foil on a baking sheet. Remove wellington from fridge, remove plastic wrap and lay seam-side down on prepared baking sheet. Baste top with egg wash. Bake at 400°F for approximately 25-30 minutes or until beef is done. Remove from oven and let rest for at least 10 minutes before slicing into medallions. 5. To plate: Ladle out prepared demi-glace on plate. Place wellington slice overtop. Garnish with a few sprigs of thyme. Add a side of Norpac Flav-R-Pac® American Harvest™ Cascade Blend Vegetables (964400) and a cup of Norpac Soup Supreme® Captain’s Corn Chowder (946650) topped with a couple Pretzilla Bites (953920).
4
1920 OMAHA ANGUS® UPPER 2/3 CHOICE OR HIGHER BEEF TENDER (937200 – 6/5 UP)
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CULINARY CONCEPTS STEAMSHIP LEG OF PORK (910280 – 1/30 LB) PRETZILLA BURGER BUN (953910 – 10/6 CT)
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SMOKEHOUSE 220™ BARBECUE SAUCES APPLEWOOD SMOKED BACON (631810 – 2/1 GAL) HONEY BOURBON (631820 – 2/1 GAL) SWEET & SPICY (631800 – 4/1 GAL) CLASSIC GOURMET® RESERVE COUNTRY HONEY DIJON DRESSING (630808 – 4/1 GAL)
Seasonal Feature SLOW-SMOKED BALSAMIC, SHALLOT & HERB STEAMSHIP PORK YIELD | 30-40 1 each 1 qt As needed
Farmland Steamship Leg of Pork (910280) Ventura Marie’s® White Balsamic Shallot Vinaigrette (632070) McCormick Classic Herb Seasoning (472731)
PREP | 1. Pour vinaigrette into a blender. Pulse a few times to chop shallot pieces smaller and create a marinade. 2. Pull pork out of the cooler one hour before working with it. You can leave it in the package or remove the packaging. Keeping it in the package will prevent the marinade from purging too much. 3. Fill a meat injector with marinade and inject pork in multiple areas. An average steamship will take approximately 22-28 oz of marinade. 4. After injecting pork, let it rest for 2 hours. 5. Remove pork from package if you kept it in the packaging to marinate and rub with remaining marinade and seasoning. 6. Smoke pork at 225°F until internal temperature reaches 180-190°F. Cooking time will vary depending on heat source and consistency of the temperature in the cavity of your smoker. 7. Let pork rest for at least a half hour before serving. 8. May serve sliced pork on Pretzilla Burger Buns (953910) with BBQ Sauce or Honey Mustard. One steamship will serve approximately 35 sandwiches.
2016 ISSUE NINE
5
H E A LT H A N DW E L L N E S S
Katie Wulkow, RDN, LD Martin Bros. Menu Customization Dietitian Ancient grains have been around for centuries but have been getting more attention in recent years due to the amount of nutrition and health benefits they offer. According to the U.S. Department of Agriculture’s dietary guidelines, at least half of the grains you eat daily should be whole grain. Whole grains contain the entire grain kernel and have not been refined, milled or processed. Ancient grains are a type of whole grain but are essentially unchanged from the way they were initially cultivated. Quinoa is one of the most popular ancient grains. It is a nutritional powerhouse, it is versatile and it is quick and easy to prepare!
BENEFITS OF QUINOA: • Complete protein – provides all essential amino acids • Contains more vitamins/minerals/antioxidants than any other grain – supports immune system and provides anti-inflammatory benefits • High in fiber/low glycemic index – promotes satiety, helps manage blood sugar levels and maintains healthy gut • Low in fat/cholesterol free – contains essential fatty acids such as omega-3 • Gluten free
HOW TO INCORPORATE QUINOA: • Serve at breakfast as a hot cereal choice. Add fruit or cream for a bit of sweetness. • Combine with vegetables for a quick stir fry dish. • Add to soups in place of rice or pasta or mix in with chili or stew. • Blend into a smoothie. • Add to salads. • Combine with ground beef or turkey to add texture to a burger. • Use as a binder in meatloaf. • Use as a breading for chicken breasts or pork chops.
Ancient Grain Items
Tri-Color Quinoa (601430 – 2/5 lb) White Quinoa (601400 – 1/25 lb) Quinoa was considered by the Incas to be the “mother of all grains.” It has a delicate, neutral taste.
Precooked Couscous (471011 – 1/11 lb) Made from pure semolina of wheat. Granular in appearance with a mild, nutty flavor and a fluffy, airy texture.
QUINOA RECIPE
BALSAMIC SHALLOT QUINOA Yield: 4-5 | Serving Size: 1/2 cup 1 cup
Water
1 cup
Ventura Marie’s® White Balsamic Shallot Vinaigrette (632070)
1 cup
Roland White Quinoa (601400)
Pearled Italian Farro (471010 – 12/17.6 oz) An unhybridized form of wheat with a firm, chewy texture. It is the first grain made from wheat and dates back to the ancient Egyptians.
Combine water and vinaigrette in a sauce pan. Bring to a boil. Add quinoa. Simmer 10-15 minutes. Fluff with a fork before serving. See this entire plate recipe – Pork Loin with Mushroom Demi-Glace, Balsamic Shallot Quinoa & Nantucket Roasted Vegetables – on page 13 or at www.martinsmart.com/recipes!
6
Pearled Barley (421180 – 12/1 lb) Rolled Oats (423600 – 1/50 lb)
Fall Specials & New Items Pricing valid through October 31, 2016.
SEASONAL DISPOSABLES Pumpkin Cupcake Wrapper (355836 – 5/50 ct) Harvest Cupcake Bake Cup (353687 – 5/100 ct) Orange with White Dots & Black with White Dots Cupcake Tulip Cups Combo (803142 – 2/250 ct) Autumn Loaf Pan Liner – Small (354883 – 6/50 ct) Autumn Loaf Pan Liner – Large (354837 – 6/50 ct) Fall Bounty Placemat (883028 – 1/1000 ct) Fall Bounty Ecru Dinner Napkin (355773 – 4/250 ct) Harvest Festival Placemat (354851 – 1/500 ct) Halloween Placemat (341988 – 1/1000 ct) Autumn Days Multipack® Placemats (883020 – 3/334 ct) Halloween Ghosts Combo Pack™ (804728 – 1/250 ct) Fall Harvest Combo Pack™ with Bonus Napkin Bands (804978 – 1/250 ct) Fall & Winter Seasonal Celebrations Placemats (805018 – 8/125 ct)
SPECIALS SE A SO FAVOR N A L ITE
NE W IN S T OC K
Green Mountain Coffee ® Pumpkin Spice Coffee K-Cup® Pod (855430 – 4/24 ct)
Gold Medal® Complete Buttermilk Pancake Mix (400110 – 6/5 lb)
Wisconsin Cheese Soup (943130 – 4/4 lb) $53.99
Bronze Medal MenuPride Flat Ham
Cod Loin Fillet – 4 oz
(914720 – 2/9-11 lb)
$44.99
(929390 – 1/10 lb)
$2.05/lb
(602950 – 8/34 oz)
$45.59
(402150 – 6/5 lb)
$33.99
Stouffer’s® Escalloped Apples (942330 – 4/72 oz) $43.99
Potato Pearls® Excel® Gold Mashed Potatoes
Gold Medal® White Cake Mix
NE W Chicken Boat™ Loaders™ (954020 – 2/5 lb) $36.99
PIllsbury ® Pinched Sliced Croissant (987518 – 64/2 oz)
$73.59
$36.99
Timerberline Chili
Little Smokies®
(943290 – 4/4 lb)
(915030 – 4/3 lb)
$52.99
$40.99
PanRoast ® Chicken Gravy Mix (504020 – 8/12 oz) $37.99
PanRoast ® Beef Gravy Mix (504070 – 8/12 oz) $33.59
NE W
Buffalo Style Chicken & Cheese Crispitos® (954030 – 72/2.75 oz)
$47.99
EggStravaganza® Eggs with Bacon & Cheese (975220 – 4/5 lb)
$71.99
M tr art ac $ in ke Br d os on .A CR S!
HOT DISH!
FALL REBATES UP TO $3,000!
FREE CASE!
2016 Featured Product Rewards Rebate
Boca® Burger Rebate
Offer valid through 1/31/2017.
$10/CASE!
Offer valid through 12/31/2016.
UP TO $100!
$5/CASE!
Barbeque Rebate
Fish Hacks Rebate Featuring Pollock Burger (928290)
Offer valid through 12/31/2016.
UP TO $250!
Offer valid through 12/31/2016.
UP TO $300!
$5/CASE!
Miracle Whip Rebate Offer valid through 12/31/2016.
Modern Comfort Food Rebate
Offer valid through 12/31/2016.
BUY ONE, GET ONE!
Eggo® Stacked with Possibilities Rebate
UP TO $400!
Texas Pete® Sauces Rebate
Offer valid through 12/19/2016.
Offer valid through 11/15/2016.
BUY ONE, GET ONE!
UP TO $500!
Offer valid through 12/31/2016.
Offer valid through 10/31/2016.
Offer valid through 11/12/2016.
National Pizza Month Pepperoni Promotion Featuring Margherita® Sliced Traditional (934620)
Potstickers & Noodles Rebate
Seafood Burgers Rebate
UP TO $100!
$10/CASE!
Escalon™ Rebate
Offer valid through 12/31/2016.
Make Your Year Sparkle No Antibiotics Ever Harvestland® Rebate
BUY 3, GET 1!
UP TO $350!
Lawry’s® Wings & Things Seasonings Rebate
Offer valid through 12/31/2016.
Offer valid through 11/30/2016.
Oktoberfest Sausage Rebate
Offer valid through 12/31/2016.
BOGO & MORE!
Rebate Featuring NEW Sliced Cinnamon Burst Bread (938270)
$5/CASE!
Offer valid through 11/30/2016.
Craft Toppings & Master’s Touch® Flavor Concentrates Rebate Offer valid through 12/31/2016.
Wings Rebate
Offer valid through 12/31/2016.
UP TO $500!
UP TO $500! Breakfast Bakery Rebate Offer valid through 12/31/2016.
New Products Rebate
Offer tracked through 10/31/2016.
Offer valid through 12/31/2016.
UP TO $100!
UP TO $500!
NEW Marie’s® Premium Dressings Rebate
Core Products Rebate Offer valid through 12/31/2016.
Gold Medal™ Mixes Rebate
Offer valid through 11/30/2016.
$6/CASE! Anchor® Portabella Artisan Cheese Bites (965890) Rebate
BUY ONE, GET ONE!
Offer valid through 12/31/2016.
FREE CASE!
UP TO $8/CASE!
Anchor® Chip ‘n’ Dippers™ Rebate
Offer tracked through 10/31/2016.
Pillsbury™ Frozen Baked Goods Rebate Offer valid through 11/30/2016.
UP TO $7/CASE! Pillsbury™ Biscuits Rebate
Offer valid through 11/30/2016.
Ask your Martin Bros. representative for more information about these rebates. BRANDS YOU TRUST
TECHNOLOGY YOU EXPECT
SERVICE YOU DESERVE
HOT DISH!
NEW ITEMS New Bakery Items Marie’s® Premium Dressings
Whole Grain Mini Round Flatbread (308900 – 192/1 oz)
Real, Pronounceable Ingredients Blueberry Pomegranate Vinaigrette (632060 – 2/1 gal) Sliced Biscuit Bun (938150 – 5/12 ct)
White Balsamic Shallot Vinaigrette (632070 – 2/1 gal)
Sliced Pineapple Bun (938160 – 6/8 ct)
Rebate Available
Choice Landing™ Tuna Sliced Cinnamon Burst Bread (938270 – 14/20 oz) Rebate Available
Albacore Chunk White Tuna in Water – Pouch (522110 – 6/43 oz)
Chunk Light Tuna in Water – Pouch (522140 – 6/43 oz)
XL Drumsticks
(965900 – 96/3.5 oz)
Sensational Seafood Boneless Pork Ribeye (938140 – 12/12 oz)
Popcorn Style Breaded Pollock
Ultimate Breaded Pollock Fish Sticks
(938020 – 1/10 lb)
(938060 – 6/4 lb)
Cheddar Crumb Encrusted Pollock – 5 oz
Pubhouse ® Battered Rockfish – 1-2 oz
Fish Market Fresh® Potato Crusted Tilapia 3 oz (938180 – 4/2.5 lb)
(938080 – 1/10 lb)
(938030 – 1/10 lb)
Discover the Martin Bros. difference! www.martinsnet.com
3
HOT DISH!
tips to
work the
Bugs Out of your
DRY FOOD
storage system
LEGENDARY VENDOR PARTNER: The following simple questions and tips can go a long way to making sure your food storage system is clean and tidy:
1 2 3
Camwear® Clear Rounds & Lids • Use to store ingredients or transport ready-toserve or partially-prepared foods.
Are any food items stored in open, loosely or incompletely sealed bags or containers? These storage vessels are easy targets for pests, either through the opening or being chewed through, and are best swapped out for more durable and secure storage.
• Round shape promotes proper air circulation around the container.
Is food being stored in anything but sealed, commercial-grade food storage containers? Be wary of non-NSF listed, consumer-grade storage containers that weren’t designed for heavy use and frequent commercial washing. The same applies to reused food containers. Loose lids and covers with gaps provide points of entry, leaving your food highly vulnerable.
• Withstands temperatures from -40°F to 210°F.
• Easy-to-read imprinted graduations on the outside for inventory at a glance. • Molded-in holes in the handles for quick and sanitary drying. • Snap on covers fit tightly yet can be easily removed. • Made of crystal clear, virtually unbreakable Camwear® polycarbonate. • Stain-resistant to food acids and oils.
Have any spills or remnants been left behind? Look for spills and clean them up promptly. A single crumb can attract a disproportionate number of pests. Shelving with washable, removable shelf plates makes cleaning on an ongoing basis much more efficient and hygienic.
Rounds
1 qt (208565) 2 qt (208570) 4 qt (208575) 6 qt (208580) 8 qt (208585) 12 qt (208590) 18 qt (90380028) 22 qt (208600)
Lids
1 qt (208620) 2 & 4 qt (208632) 6 & 8 qt (208640) 12, 18 & 22 qt (208650)
Camshelving®
Contact your Equipment & Smallwares Specialist for more information on shelving options.
LEGENDARY VENDOR PARTNER: CUT THE GERMS:
Proper Cough Etiquette & Respiratory Hygiene • Cover your mouth and nose with a tissue when coughing or sneezing, or sneeze into the crook of your elbow. • Throw tissues away in nearest receptacle immediately after use. • Wash your hands immediately after coughing or sneezing into your hand/tissue. • Alcohol-based hand sanitizers may be used when hands are not visibly dirty, but hand washing is still the best option.
Featured Purell® Hand Sanitizers LTX-12™ Touch-Free Dispenser
(025040 – 1/1200 mL)
Advanced Green Certified Instant Hand Sanitizer Foam for LTX-12™ Touch-Free Dispenser (025060 – 2/1200 mL) Advanced Hand Sanitizer Gel – Pump Bottle (016560 – 24/2 oz)
LTX™ or TFX™ Touch-Free Dispenser Floor Stand (099628 – 1/4 ft)
ONE THREE ingredient
ways
COST $2.75 SELL AT $8.99
POTENTIAL PROFIT* $6.24
PORK LOIN ROAST – FULLY COOKED (910390 – 2/5-7 LB)
PORK SANDWICH WITH EGMONT CHEESE & GARLIC MAYO YIELD | 1 1 each 4 oz 1 slice 2 each 1-1/2 oz 5 oz
Rotella’s Sliced Yellow Kaiser Bun (986330), toasted Farmland Pork Loin Roast (910390), heated, sliced Mainland New Zealand Egmont Cheese (929730) Bix Tomato Slices (348109) Garlic Mayo (see recipe) Lamb Weston Rusettes® Mini Potato Pancakes (961570)
GARLIC MAYO YIELD | 12 SLICED YELLOW KAISER BUN 4 IN (986330 – 6/8 CT) CLASSIC GOURMET® SELECT EXTRA HEAVY MAYONNAISE (631390 – 4/1 GAL) RUSETTES® MINI POTATO PANCAKES (961570 – 6/3 LB)
2 cups 2-3 Tbsp 1 tsp
Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) Wholesale Minced Garlic (391021) Lassonde Pappas Ruby Kist® Lemon Juice (733070)
PREP | 1. Mix Garlic Mayo ingredients together. 2. Build sandwich with pork, cheese, tomato and Garlic Mayo on bun. 3. Serve with mini potato pancakes.
2016 ISSUE NINE
11
1 I N G R E D I E N T • 3 WAYS PRECOOKED ROTINI (984190 – 6/3 LB) GOLD LABEL ALFREDO SAUCE (942200 – 4/4 LB)
COST $4.12 SELL AT $12.99
POTENTIAL PROFIT* $8.87
PASTA ALFREDO WITH VEGETABLES & SLICED PORK LOIN YIELD | 1 8 oz 6 oz
Marzetti Precooked Rotini (984190) Custom Culinary Gold Label
4 oz
Alfredo Sauce (942200) Farmland Pork Loin Roast (910390),
As needed 2 oz 1/2 cup 1 cup (packed) 1 oz 1 oz 2 each
heated, sliced Roland Pomace Olive Oil (620390) Monterey Medium White Mushrooms (360930), sliced C.H. Robinson Broccoli Florets (360065) Bix Spinach (361171) Shredded Parmesan Cheese (900901; 900190) Bix Diced Tomatoes (380248) Rotella’s Italian Breadsticks (987810)
PREP | 1. In a sauce pan over medium-high heat, sauté mushrooms and broccoli in olive oil for 2-3 minutes (longer if you are looking for a soft texture). Add spinach and continue to sauté for a few seconds. Add rotini and sauce. Heat through. 2. Plate pasta. 3. Top with pork, parmesan and tomatoes.
12
4. Serve with breadsticks.
PORK LOIN WITH MUSHROOM DEMI-GLACE, BALSAMIC SHALLOT QUINOA & NANTUCKET ROASTED VEGETABLES
1 I N G R E D I E N T • 3 WAYS
YIELD | 1 5 oz 2 oz 1/2 cup 1 cup
Farmland Pork Loin Roast (910390), heated, sliced Mushroom Demi-Glace (see recipe) Balsamic Shallot Quinoa (see recipe) Nantucket Roasted Vegetables (see recipe)
MUSHROOM DEMI-GLACE
YIELD | 16 1 qt 1-1/4 cup 1 lb As needed
Water, 190°F Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700) Monterey Medium White Mushrooms (360930), sliced Roland Pomace Olive Oil (620390)
COST $2.79 SELL AT $10.99
POTENTIAL PROFIT* $8.20
BALSAMIC SHALLOT QUINOA
YIELD | 4-5 1 cup 1 cup
1 cup
Water Ventura Marie’s® White Balsamic Shallot Vinaigrette (632070) Roland White Quinoa (601400)
NANTUCKET ROASTED VEGETABLES
YIELD | 4-5 1 cup
As needed As needed
Norpac Flav-R-Pac® Grande Classics® Nantucket Island Blend Vegetables (963020) Roland Pomace Olive Oil (620390) McCormick Grill Mates® Vegetable Seasoning (470201)
PREP | 1. For Mushroom Demi-Glace: Sauté mushrooms with olive oil in a sauté pan until tender but not overcooked; set aside. Add demi-glace sauce mix to hot water; whisk vigorously until sauce is thick and smooth. Combine mushrooms with prepared demi-glace. 2. For Balsamic Shallot Quinoa: Combine water and vinaigrette in a sauce pan. Bring to a boil. Add quinoa. Simmer 10-15 minutes. Fluff with a fork before serving. 3. For Nantucket Roasted Vegetables: Toss vegetables with olive oil and seasoning to lightly coat. Pour onto a baking sheet. Roast in a 375°F oven until done. 4. To serve: Plate Nantucket Roasted Vegetables, Balsamic Shallot Quinoa and Pork Loin. Top pork with Mushroom Demi-Glace.
WHISK & SERVE® DEMI-GLACE SAUCE MIX (501700 – 4/38 OZ) MARIE’S® WHITE BALSAMIC SHALLOT VINAIGRETTE (632070 – 2/1 GAL
NE W !
WHITE QUINOA (601400 – 1/25 LB) FLAV-R-PAC® GRANDE CLASSICS® NANTUCKET ISLAND BLEND VEGETABLES (963020 – 6/4 LB) GRILL MATES® VEGETABLE SEASONING (470201 – 1/20 OZ) 2016 ISSUE NINE
13
SCHOOLS
ONE THREE ingredient
ways
for k-12 ONE MEATLOAF SQUARES WITH MASHED POTATO FROSTING & GRAVY Servings: 25 (8 oz) 1 pouch
Potato Pearls® Smart Servings™ Mashed Potatoes (602960)
4-1/2 lb
Ground Beef
4 each
Eggs
1 cup
Milk
10.75 oz
Tomato Soup
10 oz
Breadcrumbs
3 ⁄4 cup
Onions, diced
2 Tbsp
Mustard
2 Tbsp
Worcestershire Sauce
1-1 ⁄ 2 tsp
Pepper
7 oz
Brown Gravy Mix
2 qt
Water, hot (180-190˚F)
Potato Pearls® Smart Servings™ Low Sodium Mashed Potatoes with Vitamin C
PREP | 1. Prepare potatoes according to package directions.
Healthful mashed potatoes! Just add water, hand mix and they’re ready in 5 minutes. Serve as is or add recipe ingredients for a signature menu item.
3. Frost top of meatloaf with prepared mashed potatoes.
(602960 – 12/26.5 oz)
2. Mix all ingredients except brown gravy mix and water thoroughly and pat into 2-inch steamtable pan. Bake at 325˚-350˚F for 75 minutes covered. Uncover and cook for another 30 minutes if browning on top is desired.
4. To prepare gravy, pour water into mixing bowl, add gravy mix and vigorously stir with a wire whisk or mixer on low speed. Continue stirring until mix is completely dissolved and gravy is smooth. 5. Cut meatloaf into 25 6-oz squares and top with 2-oz gravy. 6. Serve with 1/2 cup Green Beans, 1/2 cup Mandarin Oranges, 2 oz Whole Grain Dinner Roll and 8 oz 1% Milk. 2 M/MA 2 Whole Grains 0.5 cup Starchy 0.5 cup Other 0.5 cup Fruit 1 Milk
14
801 Calories 1417 mg Sodium 7.65% Sat Fat as % Cal 0 Trans Fat
SCHOOLS
TWO
THREE
GARLIC & CAULIFLOWER MASHED POTATOES
COWBOY MASHED POTATOES Servings: 80 (4.25 oz)
Servings: 80 (3.33 oz) 1 pouch
Potato Pearls® Smart Servings™ Mashed Potatoes (602960)
6 lb
Cauliflower, frozen
1 Tbsp
Garlic Powder
1 tsp
Pepper
PREP | 1. Prepare potatoes according to package directions.
2. Place cauliflower in a clean, perforated pan and steam in an oven, steam kettle or steamer until soft enough to be mashed. Mash. 3. Stir mashed cauliflower, garlic powder and pepper into prepared mashed potatoes. Serve.
1 pouch
Potato Pearls® Smart Servings™ Mashed Potatoes (602960)
1 gal + 1 qt
Carrots, sliced, canned, no salt added, drained
3 lb + 12 oz
Corn, frozen
14 oz
Jalapeño Peppers, minced
2 tsp
Garlic Powder
PREP | 1. Prepare potatoes according to package directions.
2. Cook carrots according to package directions until very soft. Mash. 3. Cook corn according to package directions. 4. Combine mashed carrots and potatoes with minced jalapeños and garlic powder. Fold in cooked corn. Serve.
ONE FOUR ingredient
ways
for k-12 Italian Cheese Sauce
(906190 – 6/106 oz) Versatile – can be used in breakfast, snacking and after-school meals. Can be used alone on pasta, for dipping and topping or as a recipe ingredient. Asepticallyproduced, preservative-free and packaged in a pouch for convenient, shelf-stable storage. Cheesy Cowboy Caviar
Buffalo Dipping Sauce
K-12 REBATES UP TO $3/CASE! Buy More Get More Rebate Maximum total rebate $1,500. Offer valid 9/1/2016 - 11/30/2016.
$3/CASE! Snack Solutions Rebate Maximum total rebate $150. Offer valid 9/1/2016 - 11/30/2016.
UP TO $4/CASE! Italian Beef Sandwich
Sunny Thai Noodles with Chicken and Vegetables
Color Your Menu School Rebate Minimum total cases 5. Offer valid 8/1/2016 - 11/30/2016.
Find these recipes and more at www.landolakesfoodservice.com!
Ask your Martin Bros. representative for more information.
SENIOR LIVING
COMFORT FOODS
Soups Wisconsin Cheese Soup (943130 – 4/4 lb) A distinctly tangy soup with the taste of sharp American and cheddar cheeses plus bacon, celery and green bell peppers with a hint of smoke flavoring. Potato with Bacon Soup (943230 – 4/4 lb) This hearty cream soup features large chunks of potatoes, carrots, celery, bacon bits and green bell peppers. Chicken & Dumplings Soup (943180 – 4/4 lb) Bite-sized dumplings and tender chicken in a creamy broth combined with chopped carrots, celery and a dash of parsley.
Kyndra Hamblin, RD, LD Martin Bros. Missouri Marketing Dietitian Comfort foods are…well…COMFORTING! It’s right in the name! “Comfort Food” was added to the dictionary in 1977 as a “food that comforts or affords solace,” a “food that is satisfying because it is prepared in a simple or traditional way” and “hence any food that is associated with childhood or home cooking”. However, what is considered a comfort food differs from one person to another. Females and the younger generation tend to prefer snack-related foods for comfort, and males and the older generation tend to steer towards meal-related foods.
Cheesy Chicken Tortilla Soup (940640 – 4/4 lb) A creamy blend of cheese and tomatoes combined with diced chicken, jalapeños, green peppers, garlic, onion and Mexican spices.
Breakfast, Snacks & Desserts
Ask your residents what their favorite comfort food meals and snacks are, and then incorporate those recipes and items into your fall and winter menus and special events. This is a great way to promote happy memories related to family and friends and provide a sense of nurturing and belonging for your residents. Take a look at these new and creative ideas for more comfort food inspiration!
Anchor ® Breaded Mini Mozzarella Cheese Sticks (944458 – 6/3 lb)
Battered French Toast Sticks (944548 – 5/2 lb)
BISCUITS & GRAVY CASSEROLE
Anchor ® Battered Mac & Cheese Wedges (961840 – 6/3 lb)
Simply Menus Recipe #: 18998 Servings: 30 2 lb 3 lb + 12 oz 2 cups 24 oz 1 cup 1 tsp 1/2 tsp 12 oz 48 oz
Pork Breakfast Sausage Biscuits Shredded Cheddar Cheese Liquid Whole Eggs Milk Salt Pepper Country Gravy Mix Water, boiling
1. Brown and crumble sausage. Drain. 2. Spray 12x20x2 baking pan with non-stick spray. 3. Cut thawed biscuits into 1 inch pieces and line bottom of sprayed pan. 4. Scatter cooked sausage over biscuits. 5. Sprinkle shredded cheese over sausage. 6. Combine eggs, milk and seasonings. Pour over biscuits and sausage. 7. Mix 8 oz country gravy mix with 32 oz boiling water. Pour over biscuits, sausage and egg mixture. 8. Bake in conventional oven at 350°F for 40 minutes or in convection oven at 325°F for 40 minutes. 9. Mix remaining 4 oz country gravy mix with remaining 16 oz boiling water. Use prepared gravy to top each square of baked casserole when serving.
16
Sweet Classics® Double Chocolate Brownie Bites (981380 – 2/4 lb)
CHERRY CHOCOLATE CAKE Simply Menus Recipe #: 7179 Servings: 60 5 lb 1 qt 2 tsp #10 can 2 cups
Chocolate Cake Mix Water Almond Extract Cherry Pie Filling Powdered Sugar
1. Combine cake mix, water and almond extract in mixer bowl. Using flat paddle, mix on low speed for 1 minute then on medium speed for 3 minutes. 2. Fold in cherry pie filling. Beat 1 additional minute on medium speed. 3. Pour batter into full sheet pan 4. Bake in conventional oven at 350°F for 30-35 minutes or in convection oven at 325°F for 25-30 minutes. 5. Cool cake completely. 6. Sprinkle with powdered sugar.
New!
E L B A W E REN . n u r e on th GreenStripe® Cold Cups (12 oz – 860590, 16 oz – 860660, 20 oz – 860670) GreenStripe® Cold Cup Insert (3 oz – 841020)
World Art™ Hot Cups
(12 oz – 860500, 16 oz – 860510, 20 oz – 860520)
World Art™ Containers
(12 oz – 860540, 16 oz – 860560, Lid – 860530)
Salad Bowls
(32 oz – 851568, 48 oz – 851578, Lid – 851588)
Sandwich Wedge Container (841040)
Webinars & Events WEbinArs Stretched Thin! Oct
12
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C
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Denise Nycz, RDN, CD, CSG, CEP | 1:30 pm - 2:30 pm
How to successfully respond to the challenges of recruiting and retaining your food service team. Approved for one general hour of continuing education for Certified Dietary Managers.
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October 19 Hot Topics - What’s Trending at DIA/HF
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November 30 Simplified Diet Manual Updates
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December 14 Panel Discussion on Revenue Generators
EvEnts People, Purpose & Passion: Creating a Team for Dementia Care Oct
12
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Fond du Lac, WI | 9:00 am - 2:30 pm
Learn new skills related to the person-centered approach to caring for people affected by dementia as facilitated by PAC trainers (teepa snow’s Positive Approach to Care).
Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded keys to see if they pertain to you.
Most Martin Bros. webinars and events can earn you CEUs.
Register at: www.martinsnet.com/events
Healthcare
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C-Store
School
Nursing