Dish! - 2018 Issue 6 by Martin Bros.

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2018 Issue Six | June - July | martinbros.com

Trendy Summer Recipes

Salmon Slaw SliderS Now say that 3 times fast!

Summer Specials & Rebates page 10

Gut-Healthy Tips page 12

Bariatric Care in Senior Living page 13

#MBMustHaves PAGE 2

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Smithfield Farmland Pulled Pork (910370)

McCormick Perfect Pinch® Garlic & Herb Salt Free Seasoning (475751)

Custom Culinary Passport Global Flavors™ Beef Pho Broth (956650)

Lamb Weston Lamb’s Supreme® Gold Mashed Potatoes (961460)

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Tyson Fajita Flavored Chicken Strips

Trident Alaskan Salmon Burgers

(973760)

(922250)

General Mills Gold Medal™ White Cake Mix (402150)

Blue Bunny Chilly Cow™ Brown Butter Salted Caramel (956710)

Blue Bunny Chilly Cow™ Vanilla Graham Swirl (956720)

Basic American Lentil Penne (481330)

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Blue Bunny Chilly Cow™ Chocolate Chip Cookie Dough (956350)

Blue Bunny Chilly Cow™ Chocolate Brownie Batter (956700)

START WITH PURE FLAVOR SO YOU CAN MAKE EVERY DISH YOUR BEST.

We’re super excited about this special summer edition of Dish!! Not only are we featuring recipes that put the summer spin on top trends…but also these recipes come to you straight from our very talented vendor chefs! We hope these recipes give you some summer vibes that make their way straight onto your menu this summer!

Krystle Kettman Managing Editor | kkettman@martinbros.com

EXECUTIVE VICE PRESIDENT Diane Chandler

HEALTHCARE SPECIALISTS Erika Kramer, Ryan Young, Scott Lynam

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

MEDICAL SUPPLIES SPECIALIST Becky Miller EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

MARKETING MANAGER Angie Dark VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Rob Swiatly, Jeff Sadler, Bill Pendry, C. Allyn Slack PHOTOGRAPHY Rob Swiatly

DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS 8 Trendy Summer Recipes

HOT DISH!

HEALTH & WELLNESS

SENIOR LIVING

Summer Specials & Rebates

Ratatouille Lentil Penne

Gut-Healthy Tips

Bariatric Care

Double Strawberry Shortcake Mini Shots

Porky’s Potato Canoes

Gut-Healthy Tips

Bariatric Care in Senior Living

EIGHT Trendy Summer Recipes

1 PULLED PORK (910370 – 4/2.5 LB) SMOKEHOUSE 220™ SWEET & SPICY BARBECUE SAUCE (631800 – 4/1 GAL) POTATO SKINS (960880 – 1/15 LB)

THE TREND: BBQ One of Martin Bros.’ 2018 Trends, BBQ isn’t going away anytime soon! You’ll just continue to see more and more variations of this all-American food favorite!

PORKY’S “SWEET & SPICY” POTATO CANOES 8 oz � McCain Potato Skins (960880) 3 oz � Smithfield Farmland Pulled Pork (910370) 1-1/2 oz � Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800) 1/2 oz � Shredded Cheese PREP | Prepare potato skins as directed. Combine pulled pork and barbecue sauce; heat through. Spoon mixture into potato skin “canoes,” sprinkle with cheese and broil until cheese is melted.

CULINARY CONCEPTS

GARLIC & HERB CHICKPEA SALAD YIELD | 4 2 Tbsp � Roland Pomace Olive Oil (620390) 2 Tbsp � B&G Regina® Fine White Wine Vinegar (341563) 2 tsp � McCormick Perfect Pinch® Garlic & Herb Salt Free Seasoning (475751) 1 can � Bush’s Low Sodium Garbanzos/ Chickpeas (601060), drained, rinsed 1/2 cup � Capital City Cucumber (360460), diced 1/4 cup � Capital City Red Bell Pepper (361251), diced 1/2 cup � Capital City Zucchini (361451), diced 1/4 cup � Wholesale Red Onion (361112), diced

PERFECT PINCH® GARLIC & HERB SALT FREE SEASONING (475751 – 1/20 OZ) Garlic is balanced by mild orange peel and herbs like oregano, basil, thyme and rosemary – all without the salt. Excellent on fish, seafood, chicken and pork as well as in marinades.

PREP | Mix oil, vinegar and seasoning in large bowl with wire whisk until well blended. Add chickpeas, cucumber, bell pepper, zucchini and onion; toss to coat well. CHEF’S TIP! Rinsing chickpeas helps keep sodium down.

THE TREND: HEAL THY SEASONING Another trend that’s here for the long haul is healthy eating. People will continually look for new methods of cooking and flavoring their food to bring new, exciting options to their diets!

2018 ISSUE SIX

CULINARY CONCEPTS

THE TREND: NOODLE BOWLS Bowls are a big trend, and noodle bowls combine the element of simplicity with the complexity of rich flavors. Aromatic broths, fresh herbs and vegetables, well-seasoned proteins and of course – the noodles – deliver the textures, colors and tastes that create a feast for the senses!

VIETNAMESE STYLE PHO BROTH BOWL 3 oz � Roland Hsinchu Rice Noodles (560790), prepared 10 oz � Custom Culinary Passport Global Flavors™ Beef Pho Broth (956650), prepared 2 Tbsp � Green Onion (361010), sliced 2 Tbsp � ConAgra La Choy® Fancy Bean Sprouts (602900) 1 Tbsp � Capital City Serrano Chili Pepper (361150), thinly sliced 1 oz � Greater Omaha Choice Beef Flank Steak (930720), thinly sliced 1 Tbsp � Cilantro (360490) PREP | Layer noodles, broth, vegetables and toppings in a bowl.

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PASSPORT GLOBAL FLAVORS™ BEEF PHO BROTH (956650 – 4/6 LB) Authentic Asian noodle bowls – including Vietnamese pho, Japanese ramen and Thai curries – are changing the way patrons look at comfort food. These savory dishes feature fresh ingredients and bold flavors. With Passport Global Flavors™ Asian Broths, you can bring these on-trend dishes to your menu with ease. Made from slow-cooked meats, vegetables and seasonings to deliver an authentic meal experience without the time or labor required to make complex broths from scratch. Easy to prepare – boil or steam in bag – and the frozen, ready-to-use format has superior freeze-thaw stability. Also Available: Tonkotsu Ramen Pork Broth (956660) 4/6 lb Thai Style Vegetable Broth (956670) 4/6 lb

Chef Tip: Substitute the beef flank steak for shrimp, fish, chicken, tofu or grilled or roasted vegetables. Optional condiments include sriracha or hoisin sauce.

CULINARY CONCEPTS

GRILLED CHICKEN SRIRACHA CHEDDAR MASHED BOWL

LAMB’S SUPREME® GOLD MASHED POTATOES (961460 – 6/4 LB)

YIELD | 2

The appetizing golden color is accented by rich and buttery flavor.

Made with premium gold flesh potatoes peeled and whipped to a velvetysmooth consistency along with a blend of cream cheese, milk and butter.

8 oz � Lamb Weston Lamb’s Supreme® Gold Mashed Potatoes (961460) 6 oz � Wayne Farms Platinum Harvest® Chicken Breast (977470), grilled, sliced 1/4 cup � Smithfield Farmland Diced Bacon (933750), cooked 1/2 cup � Shredded Sriracha Cheese (toss 1/2 cup shredded cheese with 1 Tbsp sriracha) 1/4 cup � Sriracha Ranch (see recipe) 1 Tbsp � Green Onion (361010), sliced As needed � Wholesale Lime (376212), wedges (optional) As needed � Smoked Pimento (optional) PREP | Prepare mashed potatoes as directed; place in oven-proof serving bowl. Place grilled, sliced chicken breast on top of mashed potatoes. Place cooked diced bacon on top of chicken breast. Sprinkle shredded sriracha cheese on top of bacon. Melt cheese under a salamander. Drizzle with sriracha ranch. Top with sliced green onion. Serve with lime wedges and smoked pimento if desired.

SRIRACHA RANCH YIELD | 2 GAL 8 qt � Ventura Hidden Valley® Ranch Dressing (630180) 2-2/3 cups � Roland Sriracha Chili Sauce (561310) 2/3 cup � Wholesale Lime (376212), zest PREP | Mix all ingredients in a blender until smooth. Allow to sit 30 minutes before serving.

THE TREND: COMFORT FOOD WITH A KICK Year after year, we come back to comfort food as a trend. We just keep putting a new spin on it! This comfort food idea combines an ultimate comfort food – mashed potatoes – with another more recent trend – bowls – as well as the trend of spice to create the ultimate item for your summer menu!

2018 ISSUE SIX

CULINARY CONCEPTS

THE TREND: PLANT-BASED FOODS With more consumers opting for plant-forward menu choices, we’re going to continually see new products developed to meet this trend as well as new recipes created to turn it into success for foodservice operators!

RATATOUILLE LENTIL PENNE YIELD | 38 5 lb � Basic American Lentil Penne (481330) 5 Tbsp � Vegetable Oil 1/2 cup � Extra Virgin Olive Oil 1 qt � Carrot (360280), small diced 1 qt � Capital City Yellow Onion (361077), small diced 1-1/2 qt � Capital City Zucchini (361451), medium diced 1 qt � Capital City Yellow Squash (361456), medium diced 2 Tbsp � Wholesale Minced Garlic (391020) 66 oz � ConAgra Angela Mia® Diced Tomatoes – No Salt Added (551480) 1/4 cup � McCormick Lawry’s® SaltFree 17 Seasoning (473451) 1 Tbsp � McCormick Crushed Red Pepper (475721) 2 Tbsp � McCormick Table Grind Black Pepper (472538) 2 Tbsp � Kosher Salt PREP | Prepare penne as directed; toss with vegetable oil. Heat olive oil until simmering, about 2 minutes. Stir in carrot and onion; cook 5-8 min. Add zucchini and squash; cook 3 minutes. Add garlic; cook 15 seconds. Add remaining ingredients; simmer 15 minutes. Combine sauce with warm penne.

LENTIL PENNE (481330 – 2/5 LB) A delicious, versatile way to bring more plant-based protein to menus. With more consumers opting for plantforward menu choices, Lentil Penne is an easy way to bring legumes to the center of the plate.

3 Simple Ingredients • Red Lentil Flour, White Rice and Pea Protein (all sourced from US or Canada) • No artificial flavors, colors or preservatives Packed with Nutrition • Complete protein � 21g protein* • 6g fiber* *per 100 gram serving

Meets Nearly All Dietary Restrictions • Vegan • Vegetarian • Gluten Free • Free of Big-8 Allergens • Heart-healthy: low sodium, fat and cholesterol • Kosher Pareve OU

CULINARY CONCEPTS

CHICKEN CARBONARA SLAMMERS YIELD | 12 24 each � Vie de France French Rolls (994870) 2-1/4 lb � Tyson Fajita Flavored Chicken Strips (973760) 1-1/2 cups � Kraft Heinz Alfredo Sauce (943480), warmed 6 oz � Stella Shredded Asiago Cheese (904910) 6 oz � Tyson Bacon Pieces – Fully Cooked (916890) As needed � Spring Mix Lettuce (360666) As needed � Bix Diced Tomatoes (380248)

FAJITA FLAVORED CHICKEN STRIPS (973760 – 2/5 LB) • Controlled marination and seasoning process ensures consistent flavor. • Savory grill flavor complemented with lots of zesty black pepper. • Fully cooked strips are simple to prepare.

PREP | Preheat oven to 400°F. Top bottom half of each roll with 1-1/2 ounces chicken and 1 tablespoon each Alfredo sauce, asiago cheese and bacon pieces. Partially close with top half of each roll and place on baking sheet. Heat in oven for 45 to 50 seconds or until cheese is melted and bacon is crisp. Garnish each sandwich with lettuce and tomatoes.

THE TREND: STREET FOODS Food trucks, fair foods and ballpark favorites continue to be popular! Think unique, fun foods that you’d get at a street cart, festival or stadium with some added possibilities like plate presentation! 2018 ISSUE SIX

CULINARY CONCEPTS

ALASKAN SALMON BURGERS (922250 – 1/10 LB) For a great-tasting, healthy burger alternative, serve up a delicious Alaskan Salmon Burger made from lean, healthy, wild Alaskan Salmon. All salmon with no fillers. Pre-seasoned with a delightful smoky flavor. Cook up fast right from frozen. The result is a flavorful burger that’s high in protein, rich in Omega-3s and full of great taste.

ALASKAN SALMON RAINBOW SLAW SLIDERS YIELD | 6 3 each � Trident Alaskan Salmon Burgers (922250), prepared 3/4 cup � Bix Green Cabbage (360111), thinly sliced 3/4 cup � Bix Red Cabbage (360132), thinly sliced 1/2 cup � Shredded Carrot (360250) 2 Tbsp � Capital City Yellow Onion (361077), chopped 1/3 cup � Ventura Classic Gourmet® Select Tartar Sauce (630060) 1/2 tsp � Roland Grained Dijon Mustard (562101) 12 each � Rotella’s Mini Hawaiian Buns (966470) PREP | Prepare salmon burgers as directed; cut into quarters. Combine green and red cabbage, carrot and onion in small bowl; add tartar sauce and mustard; toss to mix well. Cut buns in half if necessary; place salmon burger quarters into buns and top with about 2 tablespoons cabbage mixture. Replace top of buns.

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THE TREND: COLORFUL FOOD Thanks to the continuing rise of social media as a way to share food pics, creating dishes with lots of color or just unique colors and color combinations is huge! Color on the plate is even a big focus for senior living establishments as they look for ways to entice their residents to enjoy every bite of their meals!

CULINARY CONCEPTS

THE TREND: BITE-SIZE DESSERTS As comfort food continues to trend, we can’t skip dessert! Even when trying to eat healthy, many people still like to indulge…especially on something sweet to provide some comfort to end their meal! Here, though, we provide an idea that will allow customers to indulge with just a shot of sweet…and without all the guilt!

GOLD MEDAL™ WHITE CAKE MIX (402150 – 6/5 LB) White cake mix in an easy-to-use, just-add-water format. Traditional vanilla flavor. High ratio formula means cakes are tender and moist.

DOUBLE STRAWBERRY SHORTCAKE MINI SHOTS YIELD | 288 2 lb 8 oz � General Mills Gold Medal™ White Cake Mix (402150) 1 cup � Strawberry Gelatin Mix 9 lb � Vanilla Pudding, prepared 4 lb 8 oz � Whipped Topping, prepared PREP | Prepare cake as directed, adding strawberry gelatin mix to batter. Cool and then freeze prepared cake. Cut frozen cake into 1/4 inch cubes. Place 1/3 oz (approximately six 1/4 inch cubes) diced strawberry cake cubes into bottom of shot glass. Place or pipe 1/2 oz prepared vanilla pudding onto cake cubes. Place 1/3 oz (approximately six 1/4 inch cubes) diced strawberry cake cubes onto pudding. Pipe a rosette (approximately 1/4 oz) of whipped topping onto cake cubes. If desired, can also garnish with a halved strawberry. 2018 ISSUE SIX

SU M M E R

S P E C I A L S & R E B AT E S Pricing valid through August 3, 2018

SPECIALS The perfect pair… even if they are upside down!

St. Louis Pork Rib

(911310 - 12/2.5 lb) $2.99/lb

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UniPro® Ranch Salad Dressing Mix (581190 – 18/3.2 oz) $29.35 Ketchup (550790 – 16/14 oz) $25.59 Mustard (560078 – 16/13 oz) $20.59

Gold Medal All Meat Hot Dogs – 4x1 (917110 – 1/10 lb) $29.99

Chef Pierre® Pre-Cut Northern Style Cornbread (956760 – 4/64 oz) $45.95

Chilly Cow™ Light Ice Cream with a Good Source of Protein 1/24 ct

$32.95

Musso’s™ Asiago Cheese Crisps (582280 – 6/200 gr) $57.59

Kosher Pickle Spears (610110 – 6/#10) $37.59

Curly’s® Smoked Beef Brisket (939280 – 2/8 lb) $5.99/lb

Ball Park® All Meat Hot Dogs – 6x1 (918850 – 1/60 ct) $33.00

Chocolate Chip Cookie Dough (956350)

Chocolate Brownie Batter (956700)

Brown Butter Salted Caramel (956710)

Lay’s® Classic Potato Chips (603940 – 6/16 oz) $15.59

Smoked Sliced Beef Brisket (927680 – 2/5 lb ave) $6.59/lb

Austin Blues® Carolina-Style Smoked Pulled Pork (919510 – 2/5 lb) $48.99 Fully cooked pork shoulder meat. Naturally hardwood smoked for up to six hours then lightly pulled and finished off with a clear Carolina-style vinegar sauce.

Vanilla Graham Swirl (956720)

HOT DISH!

REBATES UP TO $100!

UP TO $50!

UP TO $500!

UP TO $800!

Redstone Canyon® Fries Rebate

Extra Crispy Coated Fries (907240) Offer valid through 6/30/2018.

New Items (967880)

Offer valid through 6/30/2018.

J. Hungerford Smith® Toppings Rebate

Offer valid through 6/30/2018.

$10/CASE!

UP TO $250!

UP TO $120!

UP TO $10/CASE!

Minis (Featuring NEW Mini Apple Fritter

Thickened Sugar Free Peach Mango Drink

Offer valid through 6/30/2018.

Café H® New Items

Buns Rebate

(955900, 955910)

Offer valid through 6/30/2018.

$2/CASE!

UP TO $500!

Jacqueline’s Gourmet Cookies

On Top® Whipped Toppings

Offer valid through 6/30/2018.

(967720, 967740, 967730)

(738440, 738460, 738450, 738470)

Bite Dough – 967990 – 525/.5 oz)

Offer valid through 6/30/2018.

(988060, 965380, 954570)

Offer valid through 8/15/2018.

UP TO $600!

$5/CASE!

Biscuits (341556)

New Products (967670, 967660)

Offer valid through 6/30/2018.

$6/CASE!

$5/CASE!

UP TO $2.80/CASE!

Biscuits (955230)

Soups, Vegetables & Fruit Toppings Rebates

BBQ Means The World Rebates

$3/CASE!

UP TO $250!

UP TO $1,000!

Cinco de Mayo Churros® Rebate

Summer Savings Rebate

Offer valid through 7/27/2018.

Offers valid through 7/31/2018.

Offer valid through 6/30/2018.

Offers valid through 8/12/2018.

Food Bases Rebate

Offer valid through 9/30/2018.

FREE CASE REBATES FREE CASES! Seasoned Tots (955970, 955980, 955990)

Offer valid through 6/30/2018.

BOGO!

FREE CASE!

BOGO!

Craft Beer Battered Cod (955940)

Golden Dipt ® Buttery Cracker Breadcrumb (416460)

Posada® Cinco de Mayo

Offer valid through 12/31/2018.

(946020, 950690)

Offer valid through 12/31/2018.

Ask your Martin Bros. representative for more information about these rebates. 2018 ISSUE SIX

H E A LT H A N DW E L L N E S S

Gut-Healthy Tips Christine Link, MBA, RD, LD Martin Bros. Minnesota Marketing Dietitian

We are learning more and more about the importance of our gut and gastrointestinal tract in maintaining health and immunity. By now, many of us have heard about good bacteria and its benefits for our gut. But, where can you find these good bacteria and what can we do to maintain or improve our health? Here are some tips from the National Institute of Health for improving our gut health:

As for good bacteria, one trendy type of food that has some good bacteria in it is fermented food. The research on fermented food is promising. It may help improve digestion and boost immunity. Here are a few fermented foods – some you may know and love and some you may want to check out! TEMPEH: Made from soybeans that are fermented and formed into a patty. It’s high in protein and fiber and is sometimes used as a meat alternative. MISO: Basically a fermented condiment. It’s a paste used in Japanese cooking and delivers an umami flavor. SAUERKRAUT: A familiar fermented cabbage dish. It has a long shelf life and distinctive sour flavor.

• Eat slower

KIMCHI: A staple in Korean cuisine. It’s sauerkraut’s spicy cousin!

• Enjoy smaller meals

YOGURT: Look for products labeled with the “live and active cultures” seal.

• Set a bedtime for your gut • Manage stress

KEFIR: A fermented milk drink that tastes like drinkable yogurt. Great for smoothies!

• Create a routine

KOMBUCHA: Gaining in popularity, it is a fermented sweetened tea.

• Consider probiotics

(https://newsinhealth.nih.gov/2017/05/keeping-your-gut-check)

Gut-Friendly Menu Items

DIETITIANPICK OF THE MONTH

Yoplait ® ParfaitPro® Low Fat Yogurt Minimize labor time and product waste when making on-trend yogurt parfaits! Making parfaits takes half the time, and clean up in no time. No utensils to wash – simply dispose of the bag. Pouch designed to easily squeeze out every bit of yogurt. Flow of yogurt easily controlled so yogurt goes where it’s supposed to. Excellent source of calcium. No colors or flavors from artificial sources. Kosher certified. Gluten-Free. Vanilla (904760) | Strawberry (904750)

6/64 oz

Yoplait ® SmoothiePro® Now 25% less sugar. The faster, one-step solution to serve creamy yogurt smoothies. No blender needed – just open and pour! Good sources of protein and calcium. No colors or flavors from artificial sources. Kosher certified. Gluten-Free. Mixed Berry (907850) Tropical (907860) 6/60 oz

LIFEWAY® KEFIR Plain (90527968) Strawberry (90527969) Blueberry (90528185) 6/32 oz

Julie Halfpop, RDN, LD, Martin Bros. Director of Nutrition Services HEALTHY SHOT® PROTEIN SUPPLEMENT BEVERAGES “Featuring a new formulation with an improved flavor profile that tastes like Jolly Rancher candies!” For individuals who require extra protein without all the calories and fluid volume. Ideal for individuals during surgical recovery, trauma, wounds, cancer treatment and dialysis. Fruit flavored, clear, clean and refreshing. Supplies 100 calories and either 12 or 24 grams of high quality protein. Fortified with a select nutrient blend that includes Vitamins A, C, D, E and folic acid. Double Protein Grape Black Cherry (571790) Double Protein Peach (571420) Tropical (571340)

24/2.5 oz

Bariatric care

SENIOR LIVING

Kyndra Hamblin, RD, LD

Martin Bros. Missouri Marketing Dietitian

According to the United States Census Bureau, the number of people over 65 years of age is expected to increase from approximately 35 million in 2000 to an estimated 71 million in 2030. Signs suggest that of those baby boomers, those born in the later years tend to have a higher BMI (Body Mass Index) on average at younger ages and exhibit a more rapid increase in BMI over the years as compared to those born in earlier years. Therefore, due to the sheer number of the baby boomer generation, not only are we going to see an increase in the number of elderly entering senior living facilities but also we will see a rise in those considered bariatric. As bariatric residents enter our senior living facilities, here are some of the difficulties that we may experience and need to be prepared for: STAFFING ISSUES: Additional education for staff and additional care provided to bariatric residents. EQUIPMENT ISSUES: Specialized equipment (from beds to lifts and commodes) are required.

For foodservice staff, how do we care for bariatric residents’ dining preferences? Here are some suggestions that focus on providing resident-centered care: • Educate on healthy eating practices and place the control back into their own hands. • Focus on fruits, vegetables and healthy whole grains as meal and snack choices. Encourage patients to choose these items when they are feeling hungry. • Focus on the dietary guidelines for healthy eating and encourage the following healthy daily eating guide: 5-8 ounces of grains (at least 3 should be whole grain)

POTENTIAL LOSS OF REVENUE: Medicaid does not cover equipment needed for bariatric patients. INCREASED RESIDENT HEALTH PROBLEMS: Those who are obese have a plethora of co-morbidities and health concerns, including heart disease, stroke, high cholesterol and blood pressure, gallbladder disease and type II diabetes.

At least 2-3 cups of vegetables, focusing on a variety of colors At least 1 ½ -2 cups of fruits

At least 3 cups of milk or milk products (cottage cheese, yogurt, cheese, etc.) At least 5-7 ounces of meat or meat alternative, focusing on lean cuts of meat, fish, skinless poultry, eggs, beans, nuts and seeds

Following these general guidelines along with education and encouragement can keep your residents both happy and healthy.

Colorful Vegetable Casserole Recipe #2465 | Portion: #8 scoop | Servings: 90

3-3/4 cups 1-7/8 cups 3-3/4 cups 1-7/8 cups 1 Tbsp + 3/4 tsp 1 Tbsp + 3/4 tsp 22 lb + 8 oz 1 qt + 3-1/2 cups 2 qt + 3-1/4 cups

Onions, Chopped Margarine, Melted Salad Dressing Sour Cream Garlic Powder Black Pepper Vegetables (963770) , Thawed Ritz Crackers (410578) , Crushed Shredded Cheddar Cheese

Preheat oven to 400°F. Combine chopped onions, melted margarine, salad dressing, sour cream, garlic powder and black pepper. Add thawed vegetables. Mix until well coated. Fold in crushed crackers and shredded cheese. Pour mixture into greased baking pan(s). Bake for 30-40 minutes.

Italian Vegetables (963770 – 1/20 lb)

A blend of green beans, cauliflower, carrots, zucchini, red peppers and lima beans.

Ritz Crackers (410578 – 20/3.8 oz) These buttery crackers can help make your menu pop! Use them to create savory, crunchy toppings for some awesome new dishes!

2018 ISSUE SIX

WEBINARS & EVENTS Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded key to see if they pertain to you.

Restaurant

Healthcare

C-Store

School

Nursing

WEBINARS June

Clue: Solving the Case of High Food Costs Julie Halfpop, RDN, LD & Martin Bros. Team

Controlling food costs is a work of art. Gain insight into creating a budgetary masterpiece considering the many mediums dining directors in senior living communities must balance. July

Social Media Opportunties & Faux Pas

Erika Kramer, LNHA & Angela Dark, Martin Bros. Marketing Manager

Do you question how social media can be used as a marketing tool to generate business without being an expert, taking up all your time or jeopardizing the privacy of those you serve? Join us as we learn more about this changing topic!

EVENTS June

A Day With Teepa Snow Chesterfield, Missouri

Learn how to provide better care for those living with dementia. Teepa is an enlightening, witty, entertaining and energetic speaker. Her care techniques and training are used by professionals working with dementia patients throughout the world. Teepa integrates what is known about brain function and introduces best practices to foster positive outcomes for people living with some form of brain change. Watch Teepa Snow in action! Visit: www.teepasnow.com

Sept

ServSafe Course Iowa City, Iowa

• How to minimize the risk of foodborne illness • How to comply with state codes • Easy systems for setting up the flow of food and developing a workable cleaning schedule • Techniques to lower food and labor costs through food safety

Most Martin Bros. webinars and events are FREE and can earn you CEUs.