Dish! - 2024 Issue 4 - Mother's Day Edition

Salmon Salad

2 oz Taylor Farms Spring Mix (360666)

2 oz King & Prince Sushi Style Smoked Salmon Fillet (360447) thinly sliced

5-6 slices Capital City Seedless English Cucumber (360483) sliced

5 each Capital City Grape Tomatoes (362070) halved

1 slice Red Onion (361110) divided

2 oz Capital City Red Bell Pepper (361251) strips

1 1/2 oz IPAP Feta Cheese Crumbles (905848)

1 1/2 oz Ventura Hidden Valley Balsamic Vinaigrette (630620)

PREP | Build salad starting with spring mix and topping with remaining ingredients. Serve with Kraft Heinz True Soups Premium Seafood Bisque (946010) topped with an optional shrimp garnish, fresh parsley and oyster crackers.

YIELD | 1

SUSHI STYLE SMOKED SALMON FILLETS (360447 – 1/22 lb)

These ready-to-eat Coho salmon fillets offer a premium salmon experience with none of the hassle. Skin-off, fully trimmed and ready for

menu application. Savor the delicate

salmon

salmon salad salmon salad

salad salad Served with Seafood Bisque

PREMIUM SEAFOOD BISQUE

(946010 – 4/4 lb)

Tender morsels of langostino are simmered in a rich seafood velouté with onion, shallot, carrot, celery and spices embellished with sherry, sweet cream and snipped chives.

HIDDEN VALLEY BALSAMIC VINAIGRETTE

(630620 – 4/1 gal)

Pourable, non-separating, Italian-spiced dressing that has a traditional dark amber color and a classic Italian flavor.

Beef Tenderloin Medallions

1 each Copper Creek Premium Black Angus Beef Tenderloin PSMO Angus Choice Upper 2/3 (324190)

As needed Salt

As needed Pepper

PREP | Trim beef tenderloin. Cut into 3-4 oz medallions. Season with salt and pepper. Cook to customer request.

YIELD | varies

Kentucky-Style Bourbon Mushroom Sauce

1 lb Custom Culinary KentuckyStyle Bourbon Sauce (90619479)

2 lb Thin Sliced Mushrooms (380680)

As needed Salt

As needed Pepper

As needed Rema Cortona Olive Oil (657476)

PREP | Sauté mushrooms in olive oil. Lightly season with salt and pepper. When mushrooms are tender, add bourbon sauce. Continue to cook until heated. Spoon over medallions.

YIELD | varies

Roasted Rosemary Bacon Swiss Potatoes

2.5 lb Simplot RoastWorks Roasted Rosemary Redskin Potatoes (962840)

1 cup+ Kemps Heavy Whipping Cream (347225)

8 strips Smithfield Rangeline Hickory Smoked Sliced Layout Bacon - 14-18 ct (802380 ) chopped

1 1/2 cups IPAP Great Lakes Feather Shredded Swiss Cheese (903768)

PREP | In sauté pan over medium-high heat, cook chopped bacon until starts to become crisp. Add potatoes. Cook additional 2-3 minutes. Add heavy cream. Bring to a simmer. Use more heavy cream if desired. Add cheese. Place into an oven-proof dish/plate and heat in an oven or under a salamander before serving.

YIELD | 8

Vegetable Blend

As needed Flav-R-Pac Pacific Blend Vegetables (962700)

PREP | Cook as directed. Serve on the side.

YIELD | Varies

HICKORY SMOKED SLICED LAYOUT BACON - 14-18 CT (802380 – 1/15 lb)

Rangeline always works for taste and budget with excellent flavor, quality and consistency you can trust.

FLAV-R-PAC PACIFIC BLEND VEGETABLES (962700 – 6/4 lb)

Sugar snap peas, bias-cut yellow carrots, bias-cut carrots and broccoli florets.

twoGrea

beef tenderloin beef tenderloin

Served with Kentucky-Style Bourbon Mushroom Sauce, Roasted Rosemary Bacon Swiss Potatoes and a Vegetable Blend.

eat Speed Scratch Recipes – Potatoes&Sauce!

PREMIUM BLACK ANGUS BEEF TENDERLOIN PSMO ANGUS CHOICE UPPER 2/3

(324190 – 12/1 piece)

Copper Creek Cattle Company’s unwavering approach to sustainability, genetics and product handling allows them to consistently produce the nation’s best Premium Black Angus Beef.

KENTUCKY-STYLE BOURBON SAUCE

(90619479 – 4/4 lb)

Ready To Use. Frozen. Kentucky-style bourbon glaze with a great balance of brown sugar, cider vinegar, molasses, authentic Kentucky whiskey and a hint of garlic, onion and pepper.

ROASTED ROSEMARY REDSKIN POTATOES

(962840 – 6/2.5 lb)

Skin-on chunks of premium redskin potatoes expertly seasoned with rosemary, olive oil and spices, creating a savory side or ingredient in a wide range of dishes. Ready to serve in as little as 12 minutes. Consistently roasted, consistently seasoned, 100% yield.

Spinach & Cheese Ravioli with

Creamy Sundried Tomato Sauce

8-10 each Louisa Spinach & Cheese Mezzaluna/Ravioli with Black Pepper (907620)

1 Tbsp Rema Cortona Olive Oil (657476)

2 Tbsp Unsalted Butter (995090)

3 cups Taylor Farms Spinach (361170) divided

1/3 cup Roland Sun-Dried Tomato Strips (561010)

1 tsp Wholesale Minced Garlic (391021)

1/2 cup +/- Kemps Heavy Whipping Cream (347225)

3 Tbsp IPAP Grated Parmesan Cheese (430211)

As needed Wholesale Basil (391000) chopped

As needed Salt

As needed Pepper

PREP | Heat olive oil in skillet over mediumhigh heat. Add 2 cups spinach. Sauté. Season with salt and pepper.

Cook ravioli in pot of boiling water for 2-3 minutes – do not overcook. Drain.

In a skillet over medium-high heat, melt butter. Add tomatoes. Sauté for a minute. Add garlic and remaining spinach. Continue to sauté another minute. Add cream, parmesan cheese and basil. Season with salt and pepper. Toss in ravioli.

Serve ravioli over sautéed spinach.

YIELD | 1

SPINACH & CHEESE MEZZALUNA/ RAVIOLI WITH BLACK PEPPER (907620 – 1/155 ct)

Black pepper pasta filled with fresh baby spinach, a hint of garlic and a blend of mozzarella, ricotta and cream cheese. This ravioli was created to be either fried (fritti) or blanched.

Tip: Ravioli Can Be Boiled for Pasta or Fried for Appetizer!

SUN-DRIED TOMATO STRIPS (561010 – 2/2.5 lb)

Sun-dried tomato strips have a sweet and rich flavor and chewy texture. They are ready-to-use and add the perfect punch of umami – savory – to salads, grain bowls, pastas and more.

Caramel Ginger Chicken

4 each Perdue Harvestland Boneless Skinless Marinated Chicken Breast (968270)

1/2 cup Water

1/2 cup Brown Sugar

1/4 cup Rema Cortona Olive Oil (657476)

1/2 cup Wholesale Ginger (391014) peeled, minced

2 Tbsp Wholesale Minced Garlic (391021)

2 Tbsp Wholesale Shallots (360565) minced

1 Tbsp McCormick Crushed Red Pepper (475721)

1 tsp Salt

1 tsp Black pepper

2 Tbsp Corn Starch + 1/4 cup Water

PREP | Mix all ingredients together except corn starch and water. Marinate chicken for 8-12 hours. Remove chicken from marinade. Reserve marinade.

Pour reserved marinade into a sauce pan. Bring to a boil. Continue to boil for 2 minutes, whisking in the corn starch and water mixture. Continue to simmer for an additional 2-3 minutes.

Grill chicken until internal temperature reaches 165°F.

Serve chicken on prepared rice with sauce overtop.

YIELD | 4

Asian Style Slaw

12 oz Chopped Cabbage (380218)

6 oz Shredded Carrots (360250)

1/4 cup Taylor Farms Cilantro (360490) chopped

1 Cup Ventura Hidden Valley Asian Sesame Dressing (630851)

PREP | Toss all ingredients together. Serve on the side.

YIELD | 4

Global Flavors

caramel ginger chicken caramel ginger chicken

Served over White Rice with Asian Style Slaw.

HARVESTLAND BONELESS SKINLESS MARINATED CHICKEN BREAST (968270 – 26/6 oz)

Made with only all-natural chicken raised on a 100% vegetarian diet with No Antibiotics Ever. Sourced from small bird program to deliver texture and tenderness others can’t match. Marinated to deliver a moist tender bite every time. Individually frozen for ease of use. Perdue Harvestland chickens are hatched, raised and harvested in the USA with high standards of animal care on independent family farms.

CRUSHED RED PEPPER (475721 – 1/13 oz)

McCormick Culinary Crushed Red Pepper brings an impressive heat and noticeable, attractive texture to recipes.

HIDDEN VALLEY ASIAN SESAME DRESSING (630851 – 1/1 gal)

A distinctive salad oil dressing blended with whole sesame seed, ginger, soy sauce and apricot and orange puree for a balanced sweet flavor.

Seared Sea Scallops

5 each Beaver Street Ocean Horizons Premier Scallops –10/20 ct (806130)

1 Tbsp Rema Cortona Olive Oil (657476)

PREP | Thaw and pat dry scallops. Season with salt and pepper. Sear in a pan with olive oil heated to medium-high heat on one side until nicely browned. Flip onto other side. Sear for a minute or two on that side. Serve over Simplot Good Grains Ancient Grains & Kale Blend (383780).

YIELD | 1

Lemon Butter Caper Sauce

2 Tbsp Unsalted Butter (995090)

1 oz Lemon Juice, fresh squeezed

1/4 cup White Wine

2 tsp Rema Harvest of Eden Capers (601151)

1 Tbsp Taylor Farms Green Onion (361010) chopped

PREP | Melt butter in a sauce pan. Add lemon juice and wine. Continue to simmer. Add capers. Spoon over scallops. Top with chopped green onion.

YIELD | varies

Roasted Balsamic Maple

Brussels Sprouts

2 lb Brussels Sprouts (346278)

1/4 cup Rema Cortona Olive Oil (657476)

1/4 cup ConAgra Log Cabin Syrup (770500)

1/4 cup Roland Balsamic Vinegar (641131)

As needed Salt

As needed Pepper

PREP | Preheat oven to 400°F. Toss all ingredients together in a bowl. Spread onto a baking pan. Roast for 20 -25 minutes. Stir or toss halfway through.

YIELD | 8

sea scallops sea scallops Seared

Balsamic Maple BrusSels Sprouts for Mother’s day

Martin Bros. Culinary

CHEF SCOTT FADDEN

Served with Lemon Butter Caper Sauce, Ancient Grains & Kale Blend and Roasted Balsamic Maple Brussels Sprouts.

OCEAN HORIZONS PREMIER SCALLOPS (806130 – 2/5 lb)

Ocean Horizons® Premier Scallops 10/20 count. Savor the mouthwatering delight of our responsibly sourced sea and bay scallops. Known for premium quality, sweet flavor and exceptional taste, Ocean Horizons scallops are a menu favorite.

GOOD GRAINS ANCIENT GRAINS & KALE BLEND (383780 – 6/2.5 lb)

Red and brown rices, red quinoa, black barley and kale. An on-trend, complex grain and vegetable dish made easy. Consistent results – just heat and serve. Serve hot or chill after cooking for cold applications. Individually quick frozen for easy portioning.

Mexican Spiced Pork Loin TortA

4 lb Smithfield Pork Loin (928410)

As needed Rema Cortona Olive Oil (657476)

1/4 cup Brown Sugar

2 Tbsp McCormick Dark Chili Powder (472211)

1 Tbsp McCormick Ground Cumin (472291)

2 tsp McCormick Mediterranean Style Oregano Leaves (472461)

1 tsp McCormick Garlic Powder (472341)

1/2 tsp McCormick Ground Cayenne Pepper (472571)

1 tsp Salt

1 tsp Pepper

8 oz Taylor Farms Shredded Lettuce (360700)

16-24 each Tomato Slices (348109)

8 oz ConAgra Rosarita Sliced Jalapeño Peppers (520320)

As needed Red Onion (361110) sliced

8 each Vie de France French Mini Alpine Loaves (992590)

PREP | Mexican Spiced Pork Loin – Mix brown sugar, chili powder, ground cumin, oregano, garlic powder, cayenne pepper, salt and pepper. Rub pork loin with olive oil and brown sugar seasoning mix. Wrap tightly. Place in refrigerator for 4-8 hours. Roast in 450°F preheated oven for 15 minutes. Reduce heat to 300°F. Continue to roast until internal temperature reaches 145°F. Remove from oven. Let rest for 10-15 minutes before slicing thin.

Torta – Toast loaves in 350°F oven until lightly browned. Slice lengthways. Build sandwiches with lettuce, tomatoes, jalapenos, onion and spicy aioli.

Southwest Vegetable Black Bean Soup

– Serve with Kraft Heinz Chef Francisco Southwest Vegetable Black Bean Soup (921670) garnished with toppings of choice, such as sour cream and tortilla strips.

YIELD | 8

Spicy Aioli

2 cups Ventura Highland Market Premier Real Mayonnaise (630048)

1/2 cup Lola’s Lola Racha Sriracha Sauce (360439)

PREP | Mix ingredients together.

YIELD | 8

PORK LOIN (928410 – 6/6-9 lb)

Fresh strap off pork loin

CHEF FRANCISCO SOUTHWEST VEGETABLE BLACK BEAN SOUP (921670 – 4/4 lb)

Hearty blend of black beans, tomatoes, grilled onions and jalapeno peppers simmered in a dark, full-bodied broth infused with a custom blend of spices including cilantro and finished with a splash of lemon juice.

RACHA SRIRACHA SAUCE (360439 – 12/12 oz)

A delightful twist on the classic Srirachastyle sauce! Vibrant blend of red jalapeños, fresh peppers and garlic perfectly complements any dish. Whether you’re grilling, dipping or drizzling, this sauce will give meals the spicy kick they deserve.

Global Flavors Served with Southwest Vegetable Black Bean Soup

youtube.com/martinbrosdist

CHEF SCOTT FADDEN

VENTURA HIGHLAND MARKET PREMIER

REAL MAYONNAISE (630048 – 4/1 gal)

FRENCH MINI ALPINE LOAVES (992590 – 52/4.8

DARK CHILI POWDER (472211 – 1/20 oz)

Made of chili pepper, cumin, salt, oregano and garlic for moderate heat, slightly sweet and earthy flavor. Versatile enough to use on a wide variety of dishes beyond your famous chili.

GROUND CUMIN (472291 – 1/14 oz)

A pure, aromatic spice with a distinctive, bitter flavor. Popular in Middle Eastern, Asian, Mediterranean and Mexican cuisines.

MEDITERRANEAN STYLE

OREGANO LEAVES (472461 – 1/1.5 lb)

Sourced from the hot, dry Mediterranean climate to produce robust, full flavor with a slightly bitter and peppery kick.

torta spiced pork loin torta

spiced pork loin

GARLIC POWDER (472341 – 1/21 oz)

Gives the purest garlic flavor in this culinary-grade powder.

GROUND CAYENNE PEPPER (472571 – 1/14 oz)

youtube.com/martinbrosdist

When you need a flavorful, fiery heat use ground cayenne pepper. The deep red color ensures that only the highest-quality cayenne peppers are ground to deliver the pure, hot taste.

oz)

A Blissful Taste of Heaven!

• Introducing a delectable new flavor: Strawberry Angel Food Cake, a delightful twist on a nostalgic classic.

• Ring-shaped cake with golden brown crust and a soft, spongy, interior is ideal plain or with berries and/or whipped cream.

• Simply thaw and serve as-is or use as a base to customize new dessert options.

•A delicious, lower-calorie, fat free and cholesterol free alternative for those with special dietary considerations.

Survey

Dining Survey Readiness

Presenter: Julie Halfpop, RDN, LD, Director of Nutrition & Dining Strategies

Audience: Senior Living

January 10

Critical Food Safety: Allergens and Your Role

February 7 Documentation Do’s & Don’ts

March 13 Interpersonal Skills & Motivation Tendencies in Leadership

April 10 Dining Survey Readiness

May 8 Hands-on Hygiene: Elevating Food Safety

June 5

July 17

Through Glove Use & Handwashing Practices

Putting the Person in Person-Centered Care Plans

Customer Service: Foundations to Senior Living Dining Programs

August 21 Bolstering Nutrition Status with Fortified Foods & Supplements

September 11 Love ‘Em or Lose ‘Em: Engaging, Motivating & Retaining Key Employees

October 16 Delicious Short-Cuts

November 13

December 18

Back to Basics: Diabetes Review & Update

Getting to the Nitty Gritty: Identifying Best Practices for Cleaning Kitchen Equipment

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