Dish! - 2021 Issue 2 - Senior Living Edition

5 Trends for 2021 & Beyond p2 | Unfreezing of the Five-Star Rating p2 | Everything Bagel Bake p4

senior living edition Foodservice Solutions Magazine | Issue two 2021 | martinbros.com

orange ginger salmon p18

Flavors of the Month

MARCH Coffee Ice Cream (990840 – 1/3 gal) Smooth coffee ice cream.

APRIL

Peanut Butter & Fudge Ice Cream (990250 – 1/3 gal) Peanut butter ice cream with thick swirls of fudge and peanut butter cup pieces.

MAY Vanilla Bean Ice Cream (990210 – 1/3 gal) Rich, creamy vanilla bean ice cream.

Peanut Butter Swirl Shake

Peanut butter fudge ice cream blended smooth and poured into a chocolate and peanut butter swirled glass then topped with whipped cream. Garnished with chopped peanut butter cups. Great for takeout, delivery, drive thru and curbside service!

Click here for the recipe!

ISSUE TWO 2021

recipes

restaurant edition EXECUTIVE VICE PRESIDENT

Foodservice Solutions Magazine | 2021 Issue two | martinbros.com

4

Diane Chandler

VICE PRESIDENT OF MERCHANDISING

Everything Bagel Bake

Jennifer Meinders

DIRECTOR OF MARKETING & COMMUNICATION Angie Dark

SENIOR EDITOR & VENDOR MARKETING SPECIALIST Krystle Kettman

senior living edition

6

Very Berry Chicken Salad

CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen

8

DIETITIANS

Pear & Caramelized Walnut Chicken Salad

Julie Halfpop, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow

SENIOR LIVING SPECIALISTS Erika Kramer, Ryan Young

MEDICAL SUPPLIES SPECIALIST Becky Miller

10

Grain & Chicken Salad

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Dustin Rider, Rick Moser, Mario Mery

CULINARY

12

Scott Fadden, Steve Tiezzi

Thai Peanut Chicken Pasta

GRAPHIC DESIGNERS

Rob Swiatly, Trevor Holman, Beth Keeney Bill Pendry, C. Allyn Slack

PHOTOGRAPHY & QUICK TIP VIDEOS Rob Swiatly

VIDEOGRAPHY C. Allyn Slack

MARKETING BRAND STRATEGIST

14

Chicken Ranch Pasta

Beth Keeney

INTERACTIVE DESIGN SPECIALIST Bill Pendry

16

*Potential profits are based on average prices and serving sizes.

Martin Bros. reserves the right to correct all printing errors.

Pasta Pleaser Kit

Watch informative Martin Bros. videos Click for more Martin Bros. recipes Click for additional rebate information

18

Orange Ginger Salmon

Senior Living

Post-Pandemic: 5 Trends for 2021 & Beyond While 2020 has delivered unprecedented times, we will get through this and come out stronger. We can use our experiences and our knowledge to adapt, improving quality of care while also keeping everyone safe.

Here are five ways we can pivot our focus to be more successful as we continue to forge ahead in the years to come.

1. Being Transparent with Residents, Families & Staff 2. Applying Protective & Proactive Practices 3. Engaging Staff for the Best Care 4. Using Data to Diagnose, Correct & Improve Outcomes 5. Implementing Technology to Stay Ahead

Erika Kramer Martin Bros. Senior Living Engagement Advisor

To find out more about these trends, click here to view this e-book.

Senior Living

Unfreezing of the Five-Star Rating In April 2020, the Centers for Medicare & Medicaid Services (CMS) announced a rare display of empathy with the freezing of the FiveStar Quality Rating Health Inspection Domain. As the healthcare system started working to distribute vaccines and move forward from this pandemic, we knew this action would not last forever.

Starting in January 2021, CMS began updating survey and quality sections of the five-star rating, therefore unfreezing data. While annual surveys were also put on hold in 2020, we will see these return as communities’ positivity rates decline.

To find out more about this issue, click here to view this blog.

2 | ISSUE ONE 2021 | dish!

Erika Kramer Martin Bros. Senior Living Engagement Advisor

BUFFALO & NACHO CHEESE DIPPERS WILD ALASKA POLLOCK

(800840 - 1/10 lb)

Recipe Inspirations

Everything Bagel Bake a E r o f t c e f r Pe

M r o st e r

! h c n u r B y a D s ’ to her

with Your partnership s lso provide a s u n e M r e w o Mp l menu you with digita ur promotion for yo ts. residents & gues

4 | ISSUE ONE 2021 | dish!

Recipe Inspirations

EVERYTHING BAGEL BAKE Portion: 1 sq Category: Egg Recipe #: 5073 Ingredients

15 Servings

30 Servings

60 Servings

90 Servings

Pan Size:

1-Half Pan 2in 1-Full Pan 2in 2-Full Pan 2in

3-Full Pan 2in

944840 - BAGELS, CUT IN CUBES

7 1/2 each

15 each

30 each

45 each

900861 - SHREDDED CHEDDAR CHEESE

1 1/2 cup

3 cup

1 qt + 2 cup

2 qt + 1 cup

903711 - CREAM CHEESE, CUT IN CUBES

8 oz

1 lb

2 lb

3 lb

975098 - LIQUID WHOLE EGGS, PASTEURIZED

1 1/2 cup

3 cup

1 qt + 2 cup

2 qt + 1 cup

347210 - MILK

2 1/2 cup

1 qt + 1 cup

2 qt + 2 cup

3 qt + 3 cup

361013 - GREEN ONIONS

1 1/2 each

3 each

6 each

9 each

475841 - ***EVERYTHING BAGEL SEASONING (RTU OR SCRATCH BELOW)***

1 1/2 tbsp

3 tbsp

1/4 cup + 2 tbsp 1/2 cup + 1 tbsp

2233 - SESAME SEEDS

1 1/2 tsp

1 tbsp

2 tbsp

3 tbsp

2233 - POPPY SEEDS

1 1/2 tsp

1 tbsp

2 tbsp

3 tbsp

2233 - DEHYDRATED ONIONS

1/2 tsp

1 tsp

2 tsp

1 tbsp

2233 - GARLIC POWDER

1/2 tsp

1 tsp

2 tsp

1 tbsp

2233 - KOSHER SALT

1/2 tsp

1 tsp

2 tsp

1 tbsp

METHOD: CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS. CCP: RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED. 1. Cut bagels into bite size pieces.

2. Spray baking pan(s) with non-stick spray. Line bottom of pan(s) with half of the bagels.

3. Sprinkle half of the shredded cheese and half of the cream cheese cubes over bagels.

4. Add one more layer of bagel cubes. Top with remaining shredded cheese and cream cheese cubes.

5 Whisk together eggs, milk, green onions and Everything Bagel seasoning (Scratch option: combine sesame seeds, poppy seeds, dried onion, garlic powder and kosher salt ). Pour over bagels, making sure to coat each piece.

6. Cover with foil.

Bake: 350°F for 45 minutes. Remove foil and bake an additional 25 minutes, or until bagels are golden and eggs cooked through.

CCP: COOK UNTIL INTERNAL TEMPERATURE REACHES 155ºF FOR 15 SECONDS. Cut each 12X20X2 pan 6x5 to yield 30 squares.

CCP: HOLD FOR SERVICE AT 135ºF OR ABOVE.

ANALYSIS: Calories 248.02 Carbohydrate 22.29 Protein 11.44 Fat 12.24 Sodium 412.03 Potassium 128.58 Iron 1.79 Calcium 203.6 Dietary Fiber 0.52 Sugar 4.56 Vitamin A 717.98 Vitamin E 0.54 Thiamin 0.19 Riboflavin 0.32 Niacin 1.58 Vitamin C 0.49 ALLERGENS: Eggs,Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.

dish! | martinbros.com | 5

Recipe Inspirations

Very

d a l a S n e k c i h C y r r e B

Who’s 6 | ISSUE ONE 2021 | dish!

ready for Spring?

VERY BERRY CHICKEN SALAD Portion: 1 serv

Category: Entree Salad Recipe #: 5477

Ingredients

4 Servings

48 Servings

72 Servings

96 Servings

FRESH STRAWBERRIES, OR OTHER SEASONAL BERRIES OR COMBO: RASPBERRIES, BLUEBERRIES

2 cup

1 1/2 gal

2 1/4 gal

3 gal

SPRING MIX LETTUCE BLEND

4 oz

3 lb

4 lb + 8 oz

6 lb

ROMAINE LETTUCE, CHOPPED

8 oz

6 lb

9 lb

12 lb

CHICKEN FAJITA STRIPS, FULLY COOKED, ROUGH CHOP IF DESIRED

1 lb

12 lb

18 lb

24 lb

RASPBERRY VINAIGRETTE DRESSING

4 fl oz

48 fl oz

72 fl oz

96 fl oz

TORTILLA STRIPS

2 oz

1 lb + 8 oz

2 lb + 4 oz

3 lb

METHOD: CCP: AVOID TOUCHING READY-TO-EAT FOOD WITH BARE HANDS. WEAR GLOVES IF TOUCHING READY TO EAT FOODS WITH YOUR HANDS. CCP: WASH HANDS BEFORE HANDLING FOODS, AFTER HANDLING RAW FOODS OR INTERRUPTIONS THAT MAY CONTAMINATE HANDS. CCP: USE WARM RUNNING WATER, SOAP, AND A MEANS TO DRY HANDS.

1. Rinse, drain and chop berries as needed.

2. Toss spring mix and romaine together. Plate 4 ounces of lettuce on each plate.

3. Top lettuce with 4 ounces chicken, 1/2 cup fresh berries, 1 1/2 fluid ounces of dressing and 1/2 ounce of tortilla strips.

CCP: HOLD COLD FOODS FOR SERVICE AT 41ºF OR LOWER.

FILES:

ANALYSIS: Calories 380.36 CAL Carbohydrate 18.93 G Protein 25.55 G Fat 19.9 G Sodium 1281.26 MG Potassium 604.58 MG Iron 4.44 MG Calcium 83.25 MG Dietary Fiber 4.87 G Sugar 12.07 G Vitamin A 2957.22 IU Vitamin E 0.56 MG Thiamin 0.17 MG Riboflavin 0.3 MG Niacin 5.91 MG Vitamin C 46.29 MG ALLERGENS: Soy ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.

dish! | martinbros.com | 7

Recipe Inspirations

8 | ISSUE ONE 2021 | dish!

d a l a S t u n l a W d e z i l e m a r a C & r Pea n e k c i h C d e l l i r G h t i W

Recipe Inspirations

PEAR & CARAMELIZED WALNUT SALAD W/ GRILLED CHICKEN Portion: 1 serv Category: Entree Salad Recipe #: 5031 Ingredients

4 Servings

24 Servings

48 Servings

60 Servings

461181 - WALNUTS, CHOPPED

1/2 cup

3 cup

1 qt + 2 cup

1 qt + 3 1/2 cup

621008 - MARGARINE OR BUTTER

1 tbsp

1/4 cup + 2 tbsp

3/4 cup

3/4 cup + 3 tbsp

474090 - GRANULATED WHITE SUGAR

2 tbsp

3/4 cup

1 1/2 cup

1 3/4 cup + 2 tbsp

380378 - ROMAINE LETTUCE, TORN INTO PIECES

1 qt

1 1/2 gal

3 gal

3 3/4 gal

361045 - FRESH RED OR YELLOW ONION, SLICED

1/2 each

3 each

6 each

7 1/2 each

752700 - CANNED DICED PEARS, DRAINED WELL

1/2 cup

3 cup

1 qt + 2 cup

1 qt + 3 1/2 cup

906260 - CRAISINS

1/4 cup

1 1/2 cup

3 cup

3 3/4 cup

975910 - FC GRILLED CHICKEN BREAST, SLICED

4 each

24 each

48 each

60 each

Pan Size: 2233 - ***CANDIED WALNUTS***

2233 - ***SALAD***

METHOD: CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS. CCP: RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED. CCP: WASH VEGETABLES IN CLEAN AND SANITIZED SINK. CCP: WEAR GLOVES WHEN WORKING WITH INGREDIENTS - THIS IS A READY TO EAT FOOD. Candied walnuts: 1. In a sauce pan or skillet, combine the chopped walnuts, sugar and butter. Heat over medium heat for 5 minutes, stirring frequently so mixture doesn't burn. Stir constantly once sugar is melted.

2. Immediately transfer coated walnuts to parchment lined sheet pan(s). Separate the nuts using 2 spatulas or 2 spoons. Allow nuts to cool.

Salad preparation: 3. Assemble salad: 1 cup greens, 1 TBS chopped onion, 2 TBS of diced pears, 1 TBS of craisins and 2 TBS of candied walnuts.

4. Slice chicken breasts into strips. Lay chicken strips over top of salad.

5. Serve with dressing of choice per therapeutic diet spreadsheet.

CCP: HOLD FOR SERVICE AT 41° F OR BELOW

PREP: NOTES: Days Ahead: 2 REFRIGERATE THAW CHICKEN BREASTS ANALYSIS: Calories 370.32 Carbohydrate 24.18 Protein 33.33 Fat 16.15 Sodium 459.62 Potassium 556.27 Iron 2.11 Calcium 54.48 Dietary Fiber 3.34 Sugar 17.04 Vitamin A 2152.51 Vitamin E 2.03 Thiamin 0.17 Riboflavin 0.18 Niacin 13.64 Vitamin C 3.82 ALLERGENS: Tree Nuts,Soy,Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.

dish! | martinbros.com | 9

Recipe Inspirations

10 | ISSUE ONE 2021 | dish!

d a l a S n e k c i h C & n i Gra

GRAIN & CHICKEN SALAD Portion: 1 serv

Category: Entree Salad Recipe #: 5457

Ingredients

4 Servings

48 Servings

72 Servings

96 Servings

461290 - GOLDEN JEWEL PASTA BLEND

5 oz

3 lb + 12 oz

5 lb + 10 oz

7 lb + 8 oz

6821 - WATER OR STOCK

1 1/8 cup

3 qt + 1 1/2 cup

1 1/4 gal + 1/3 cup

1 1/2 gal + 3 cup + 1 tbsp + 3 tsp

959400 - CHICKEN BREAST, BONLESS, SKINLESS, 4 OZ

4 each

48 each

72 each

96 each

473148 - SALT, AS NEEDED (1)

1/4 tsp

1 1/2 tsp

2 1/4 tsp

1 tbsp

472521 - BLACK PEPPER, AS NEEDED (1)

1/4 tsp

1 1/2 tsp

2 1/4 tsp

1 tbsp

620391 - OLIVE OIL (1)

1/2 cup

1 qt + 2 cup

2 qt + 1 cup

3 qt

600880 - BALSAMIC VINEGAR

1/2 cup

1 qt + 2 cup

2 qt + 1 cup

3 qt

391021 - MINCED GARLIC

1 tbsp

3/4 cup

1 cup + 2 tbsp

1 1/2 cup

473148 - SALT, AS NEEDED (2)

1/4 tsp

1 1/2 tsp

2 1/4 tsp

1 tbsp

472521 - BLACK PEPPER, AS NEEDED (2)

1/4 tsp

1 1/2 tsp

2 1/4 tsp

1 tbsp

360050 - FRESH ASPARAGUS, WASH, TRIM & CUT TO 2 INCH

8 oz

6 lb

9 lb

12 lb

360666 - SPRING MIX LETTUCE

4 oz

3 lb

4 lb + 8 oz

6 lb

380378 - ROMAINE LETTUCE, CHOPPED

4 oz

3 lb

4 lb + 8 oz

6 lb

361035 - RED ONION, THINLY SLICED

1/2 each

6 each

9 each

12 each

361251 - RED BELL PEPPER, JULIENNE CUT

1 each

12 each

18 each

24 each

582280 - ASIAGO CHEESE CRISPS

4 oz

3 lb

4 lb + 8 oz

6 lb

METHOD: CCP: AVOID TOUCHING READY-TO-EAT FOOD WITH BARE HANDS. WEAR GLOVES IF TOUCHING READY TO EAT FOODS WITH YOUR HANDS. CCP: WASH HANDS BEFORE HANDLING FOODS, AFTER HANDLING RAW FOODS OR INTERRUPTIONS THAT MAY CONTAMINATE HANDS. CCP: USE WARM RUNNING WATER, SOAP, AND A MEANS TO DRY HANDS.

1. Preapre Golden Jewel Blend. Bring water or stock to a boil. Stir in Golden Jewel Blend®, reduce heat and simmer covered for 10 minutes Cool.

2. Season chicken breasts with salt & pepper. Grill until done.

CCP: COOK HOT FOODS TO MINIMUM END-POINT TEMPERATURES OR HIGHER. AVOID OVER-COOKING. USE A CALIBRATED THERMOMETER TO CHECK PRODUCT TEMPERATURE IN THICKEST PART OF THE ITEM. POULTRY: 165°F FOR 1 SECOND.

3. Let cooked chicken rest for a few minutes. Julienne cut.

4. Mix together olive oil, balsamic vinegar, minced garlic and salt and pepper.

5. Blanch the asparagus. Place into a bowl of cold water. Drain.

6. Toss together the spring mix, romaine, chicken, prepared golden jewel blend, asparagus, red onion rings, red pepper and oil mixture.

7. Divide onto plates, top each plate with 4 ounces asiago cheese crisps.

CCP: HOLD COLD FOODS FOR SERVICE AT 41ºF OR LOWER.

FILES:

dish! | martinbros.com | 11

Recipe Inspirations

a t s a P n e k c i h C t u n a e Thai P

12 | ISSUE ONE 2021 | dish!

THAI PEANUT CHICKEN PASTA Portion: 1 serv

Category: Poultry Recipe #: 5476

Ingredients

4 Servings

48 Servings

72 Servings

96 Servings

480770 - DRY SPAGHETTI NOODLES

4 oz

3 lb

4 lb + 8 oz

6 lb

959400 - CHICKEN BREAST, BONELESS, SKINLESS, 4 OZ

4 each

48 each

72 each

96 each

473148 - SALT, TO TASTE

1/4 tsp

1 1/2 tsp

2 1/4 tsp

1 tbsp

472521 - BLACK PEPPER, TO TASTE

1/4 tsp

1 1/2 tsp

2 1/4 tsp

1 tbsp

472361 - GARLIC SALT, TO TASTE

1/8 #8 scp

1 1/2 #8 scp

2 1/3 #8 scp

3 1/8 #8 scp

562040 - PEANUT SAUCE

8 oz

6 lb

9 lb

12 lb

380260 - SHREDDED CABBAGE

8 oz

6 lb

9 lb

12 lb

360251 - SHREDDED CARROTS

2 oz

1 lb + 8 oz

2 lb + 4 oz

3 lb

361013 - GREEN ONIONS

1/4 cup

3 cup

1 qt + 1/2 cup

1 qt + 2 cup

360491 - FRESH CILANTRO, CHOPPED

2 tbsp

1 1/2 cup

2 1/4 cup

3 cup

461201 - PEANUTS, ROUGH CHOPPED

4 oz

3 lb

4 lb + 8 oz

6 lb

376210 - LIMES, CUT IN WEDGES

1 each

12 each

18 each

24 each

METHOD: CCP: AVOID TOUCHING READY-TO-EAT FOOD WITH BARE HANDS. WEAR GLOVES IF TOUCHING READY TO EAT FOODS WITH YOUR HANDS. CCP: WASH HANDS BEFORE HANDLING FOODS, AFTER HANDLING RAW FOODS OR INTERRUPTIONS THAT MAY CONTAMINATE HANDS. CCP: USE WARM RUNNING WATER, SOAP, AND A MEANS TO DRY HANDS.

1. Cook spaghetti in boiling water.

2. Season chicken breasts with salt, pepper and garlic salt. Grill until done.

CCP: COOK HOT FOODS TO MINIMUM END-POINT TEMPERATURES OR HIGHER. AVOID OVER-COOKING. USE A CALIBRATED THERMOMETER TO CHECK PRODUCT TEMPERATURE IN THICKEST PART OF THE ITEM. POULTRY: 165°F FOR 1 SECOND.

. Place chicken breasts onto a cutting board and let rest for 3-4 minutes.

4. Toss the cooked spaghetti (hot) with the peanut sauce and shredded cabbage.

5. Divide pasta into pasta bowls or plates.

6. Julienne cut the chicken, and place 4 ounces of chicken on top of the pasta. Finish each plate topping with 2 ounces of carrots, 4 Tbsp green onions, 2 Tbsp cilantro and 4 ounces of chopped peanuts. Serve with lime wedges.

CCP: HOLD HOT FOODS FOR SERVICE AT 135ºF OR HIGHER.

FILES:

dish! | martinbros.com | 13

Recipe Inspirations

a t s a P h c n a R n e k c i h

C

14 | ISSUE ONE 2021 | dish!

CHICKEN RANCH PASTA Portion: 1 serv

Category: Entree Salad Recipe #: 5478

Ingredients

6 Servings

48 Servings

72 Servings

96 Servings

959400 - CHICKEN BREAST, BONELESS, SKINLESS, 4 OZ

3 each

24 each

36 each

48 each

480710 - GEMELLI PASTA, DRY

6 oz

3 lb

4 lb + 8 oz

6 lb

924600 - BACON, COOKED, DRAINED, CHOPPED

8 oz

4 lb

6 lb

8 lb

901038 - CHEDDAR CHEESE, CUBED

12 oz

6 lb

9 lb

12 lb

380506 - CELERY, CHOPPED

1 cup

2 qt

3 qt

1 gal

360251 - CARROTS, SHREDDED

1 cup

2 qt

3 qt

1 gal

630180 - RANCH DRESSING, PREPARED

1 1/2 cup

3 qt

1 gal + 2 cup

1 1/2 gal

361013 - GREEN ONIONS, DICED

1/4 cup

2 cup

3 cup

1 qt

360481 - CUCUMBERS, PEELED & DICED

2 cup

1 gal

1 1/2 gal

2 gal

METHOD: CCP: AVOID TOUCHING READY-TO-EAT FOOD WITH BARE HANDS. WEAR GLOVES IF TOUCHING READY TO EAT FOODS WITH YOUR HANDS. CCP: WASH HANDS BEFORE HANDLING FOODS, AFTER HANDLING RAW FOODS OR INTERRUPTIONS THAT MAY CONTAMINATE HANDS. CCP: USE WARM RUNNING WATER, SOAP, AND A MEANS TO DRY HANDS. 1. Grill chicken breasts until done.

CCP: COOK HOT FOODS TO MINIMUM END-POINT TEMPERATURES OR HIGHER. AVOID OVER-COOKING. USE A CALIBRATED THERMOMETER TO CHECK PRODUCT TEMPERATURE IN THICKEST PART OF THE ITEM. POULTRY: 165°F FOR 1 SECOND. 2. Set chicken breasts aside to cool. Once cooled, dice.

3. Cook pasta in boiling water as directed. Drain and flush with cold water.

4. Combine all ingredients together. Chill for one hour.

CCP: HOLD COLD FOODS FOR SERVICE AT 41ºF OR LOWER.

FILES:

ANALYSIS: Calories 873.17 CAL Carbohydrate 29.39 G Protein 40.58 G Fat 66.94 G Sodium 1683.29 MG Potassium 357.71 MG Iron 2.26 MG Calcium 424.12 MG Dietary Fiber 1.79 G Sugar 5.64 G Vitamin A 3876.31 IU Vitamin E 1.94 MG Thiamin 0.36 MG Riboflavin 0.43 MG Niacin 2.17 MG Vitamin C 2.5 MG ALLERGENS: Gluten,Wheat,Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.

dish! | martinbros.com | 15

Recipe Inspirations

t i K r e s a e l P a t Pas

SPAGHETTI SAUCE (550280 – 6/#10) A slightly sweet tomato-based sauce with a blend of spices.

ALFREDO SAUCE (943480 – 6/4 lb) A rich, creamy sauce made with Parmesan and Romano cheese.

16 | ISSUE ONE 2021 | dish!

FAJITA CHICKEN (970780 – 4/2.5 lb) • Fully cooked for easy preparation and safe handling • Strips vary in size based on the natural proportion of the chicken breast • Authentic fajita seasoned flavor

FONTANINI® SWEET ITALIAN ROPE SAUSAGE (381980 – 1/10 lb) 100% sweet pork Italian sausage rope made in natural hog casing with a special blend of seasoning with pepper and whole fennel.

HIDDEN VALLEY® SINGLE SERVE DRESSING POUCHES French (581690) Thousand Island (581710) Honey Mustard (560190) Ranch (581700) Blue Cheese (581680) Creamy Caesar (630810) Italian (581720) Light Italian (581840) Fat Free French (581740) Fat Free Ranch (581730)

PASTA PLEASER W/ MEATS, SAUCES, SALAD & BREAD (MEAL KIT) Portion: 1 serv Category: Entree Recipe #: 5480 Ingredients

4 Servings

Pan Size: PENNE PASTA, FROZEN

1 lb + 8 oz

SPAGHETTI SAUCE

1 lb

ALFREDO SAUCE, PREPARED

1 lb

FAJITA CHICKEN, FULLY COOKED

8 oz

ITALIAN SAUSAGE, COOKED & SLICED

8 oz

PARMESAN CHEESE, SHREDDED

2 oz

SPRING LETTUCE MIX

4 oz

TOMATOES, DICED

1 each

CUCUMBERS, SLICED

1/2 each

RED ONIONS, SLICED

1/4 each

ASIAGO CHEESE CRISPS

2 oz

SALAD DRESSING PACKS

4 each

FRENCH BREAD LOAF

1/2 each

METHOD: CCP: AVOID TOUCHING READY-TO-EAT FOOD WITH BARE HANDS. WEAR GLOVES IF TOUCHING READY TO EAT FOODS WITH YOUR HANDS. CCP: WASH HANDS BEFORE HANDLING FOODS, AFTER HANDLING RAW FOODS OR INTERRUPTIONS THAT MAY CONTAMINATE HANDS. CCP: USE WARM RUNNING WATER, SOAP, AND A MEANS TO DRY HANDS. 1. Package items in separate containers. Include heating instructions for the customer.

CCP: HOLD COLD FOODS FOR SERVICE AT 41ºF OR LOWER.

ANALYSIS: Calories 1083.13 Carbohydrate 90.18 Protein 49.89 Fat 59.49 Sodium 2874.41 Potassium 953.62 Iron 7.84 Calcium 406.51 Dietary Fiber 7.38 Sugar 21.64 Vitamin A 1903.69 Vitamin E 5.22 Thiamin 0.16 Riboflavin 0.31 Niacin 7.72 Vitamin C 26.26 ALLERGENS: MSG,Soy,Gluten,Wheat,Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.

dish! | martinbros.com | 17

Recipe Inspirations

n o m l a S r e g n i G Orange

t n e L r o F Perfect 18 | ISSUE ONE 2021 | dish!

Recipe Inspirations

ORANGE GINGER SALMON Portion: 3 ozep Category: Fish Recipe #: 4471 Ingredients

4 Servings

24 Servings

48 Servings

60 Servings

730308 - ORANGE JUICE BASE

2 oz

12 oz

1 lb + 8 oz

1 lb + 14 oz

6821 - COLD WATER

6 fl oz

36 fl oz

72 fl oz

90 fl oz

474420 - BROWN SUGAR

2 tbsp

3/4 cup

1 1/2 cup

1 3/4 cup + 2 tbsp

560890 - LITE SOY SAUCE

1 tsp

2 tbsp

1/4 cup

1/4 cup + 1 tbsp

470050 - GROUND GINGER

1/2 tsp

1 tbsp

2 tbsp

2 tbsp + 1 1/2 tsp

391021 - MINCED GARLIC

1 tsp

2 tbsp

1/4 cup

1/4 cup + 1 tbsp

925730 - SALMON FILLETS, 4 OZ EACH

4 each

24 each

48 each

60 each

472751 - SALT OR SALT FREE SEASONING

1/2 tsp

1 tbsp

2 tbsp

2 tbsp + 1 1/2 tsp

472521 - BLACK PEPPER

1/4 tsp

1 tsp

2 1/4 tsp

2 3/4 tsp

361013 - CHOPPED GREEN ONIONS, FOR GARNISH

1/2 each

3 each

6 each

7 1/2 each

Pan Size:

METHOD: CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS. CCP: RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED. 1. Prepare orange juice by whisking together orange juice base and cold water (or use RTU orange juice).

2. In a saucepan, combine orange juice, brown sugar, lite soy sauce, ginger and garlic.

3. Once hot add in the salmon skin side down.

4. Bring to a boil over medium high heat. Reduce heat and simmer until mixture is reduced by two thirds, about 10 minutes.

5. Place salmon on prepared baking pan(s). Season salmon with salt/salt free seasoning and pepper.

6. Spoon glaze over salmon.

Bake: Conventional Oven: 400ºF for 15 minutes, or until salmon is booked through.

CCP: COOK TO AN INTERNAL TEMPERATURE OF 145ºF FOR 15 SECONDS. CCP: HOLD FOR SERVICE AT 135ºF OR ABOVE. 7. Garnish salmon with chopped green onions.

PREP: NOTES: Days Ahead: 2 REFRIGERATE THAW SALMON ANALYSIS: Calories 213.21 Carbohydrate 12.61 Protein 22.79 Fat 7.14 Sodium 222.47 Potassium 149.88 Iron 0.19 Calcium 14.58 Dietary Fiber 0.23 Sugar 11.91 Vitamin A 112.15 Vitamin E 0.1 Thiamin 0.04 Riboflavin 0.01 Niacin 0.15 Vitamin C 27.41 ALLERGENS: Peanuts,Crustacean,Fish,Tree Nuts,Soy,Gluten,Wheat,Eggs,Milk,Sesame ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.

dish! | martinbros.com | 19

AiroDoctor INDOOR AIR PURIFICATION SYSTEM

As we all know, many viruses are spread through the air as well as on surfaces. We are all very well-schooled on how to properly clean and disinfect a surface, but what about the air?

Martin Bros. has been approached by several companies offering air purifiers, and we found this one to be at the top of our list!

This system has a four-stage filtration that will eliminate >99% of all tested viruses, bacteria and odors in the air.

One unit covers a 2,150 square foot area and runs quiet at 55 decibels.

The 4 stages of filtration are: 1. Prefilter – catches the larger particles such as hair, fibers and dust 2. Activated Carbon Filter – removes smoke, chemicals, odors and other pollutants 3. HEPA Filter – medical grade filter capable of removing pollutants, fungal spores, viruses and bacteria up to .3 microns in size.

This is where a lot of the competition stops. But some viruses are smaller than .3 microns and can get past the HEPA filter. So, AiroDoctor has a final fourth filtration stage that utilizes UV technology.

4. UVA LED Photocatalysis – kills >99% of all tested viruses, bacteria and germs that make it to that filter stage All you have to do is plug the AiroDoctor in, let it run continuously, vacuum the filters monthly and replace the carbon and HEPA filter annually.

CHECK OUT THIS VIDEO TO SEE HOW IT WORKS!

#019520

Purify-One UV Solutions • One-time upfront cost, with the potential for significant Return on Investment (ROI) for almost every application

• Clinically proven to disinfect and eliminate up to 99.9% of germs, bacteria, and viruses

• Industry-leading disinfecting times and coverage utilizing proprietary medical-grade technology Best-in-class useful life (50,000 continuous hours or ~10 years)

To disinfect surfaces, hold wand 3-4 inches above and move approximately 6 inches per second.

• Doctor designed and developed – over 30 years of R&D in light technology • Rigorous safety protocols and testing • Significantly enhanced patient, resident, and consumer confidence (enormous ROI potential)

• Truly a green solution

Other Wands & Other UV Light Solutions • Poor build quality so they are less effective (disinfecting times often range from 2-10x longer due to lower strength and significantly narrower coverage area)

• Folding devices or related mechanical components do not hold up to wear and tear • “Plug-in” models are limited to the area they can clean without an extension cord • Significant degradation in the strength and coverage of the device over a very short interval (short useful life)

• Often utilize mercury-based bulbs, which can be extremely dangerous if the device is dropped and/or damaged

• Often not tested in a laboratory to prove the efficacy of the device • No built-in safety protocols (lack of auto-shutoff when wand is turned upside down and no override button to allow for sterilization underneath objects or above user’s head)

UV DISINFECTING WAND (019510 – 1/14 inch) • Doctor designed and developed • Proprietary medical-grade technology • Best-in-class components and performance • Portable and easy to use • Effective for 50,000 hours of use • Clinically proven to disinfect and eliminate

• Often not a green solution • In almost all cases, devices are made overseas

germs, bacteria and viruses up to 99.9% in under 6 seconds using no chemicals!

HURRY! Limited Time Offer

REOPEN SUCCESSFULLY with Lysol

®

End-User Facility Rebate Offer

INTERLOCKING LID HELPS TO PREVENT WIPE DRY OUT

EARN UP TO

500

$

per end-user facility

1

(011940 - 6/80 ct)

On case rebates from February 22, 2021 through March 31, 2021 $5 rebate per case Minimum $20 redemption

EVENTS, EDUCATION & More WEBINARS Mar

10

Prioritizing Resident Satisfaction in Dining Resident Satisfaction remains a priority in senior living no matter if you are able to provide communal dining or in-room dining. Learn to how to survey your residents, family members and staff and use those results to improve your dining program.

Audience: Senior Living

Apr

14

Food Safety Gamification Using game elements provides a hands-on experience for adult learners to understand and retain food safety concepts. Play along with our team as we explore important food safety principles for your foodservice staff.

Audience: Everyone

Register and find more info at martinbros.com/events

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

Featured Lenten rebates Download our new

LENT KICKSTART TOOLKIT

Consumer interest in meatless options during Lent is high, and when it comes to capitalizing on opportunities to engage with your audience and grow sales…

Martin Bros. has you covered!

CLICK HERE

Surprise Them With Seafood Rebate Up to $500! $5 per case.

Minimum total cases 5.

Offer valid 1/1/2021 - 4/15/2021.

Best of America Rebate Save up to $750!

Offer valid 1/1/2021 - 4/30/2021.

Craft Beer Battered Popcorn Shrimp Rebate $5 off per case! Maximum total rebate $300. Minimum total rebate $10.

Offer valid 1/1/2021 - 12/31/2021.

Crunch Time Rebate Save up to $300! $5 per case.

Offer valid 1/1/2021 - 6/30/2021.