July & August Monthly Inspirations - Springfield, MA

LOBSTER BRUSCHETTA

by Chef Jeffrey Merry

Ingredients:

1 oz Peak Fresh Produce® Garlic, smashed

4 oz Peak Fresh Produce® Tomato(es), Cherry, slow roasted

2 oz Peak Fresh Produce® Onion(s), Red, diced

2 oz Peak Fresh Produce® Celery, Stalk(s), diced

1/4 oz Peak Fresh Produce® Shallot(s), chopped

1/2 oz Peak Fresh Produce® Basil

1 Heritage Ovens® Bread, Baguette(s), Artisan French

1 oz vinegar, white balsamic

4 oz Piancone® Oil, Olive

1/4 oz balsamic glaze

1/8 oz bulls blood micro greens

5 oz Bay Winds® Lobster Meat

Instructions:

1. Mix vinegar and olive oil and set aside.

2. In a bowl, combine lobster meat, tomatoes, celery, shallots, onion and basil. Refrigerate for 30 minutes.

3. Grill bread and rub with garlic.

4. Toss lobster mixture with olive oil and vinegar.

5. Equally divide and garnish with micro greens.

6. Drizzle with balsamic glaze.

SEAFOOD

SALMON CLD-SMOKED PASTRAMI USA FZ

SHRIMP WHI 8-12CT RPDT/ON SHRIMP TIGER 6-8CT HDLS/ON

SCALLOPS SEA U15CT USA CA FRESH

SQUID RINGS & TENTACLES USA FZ

CRAB SNOW CLUSTER 5-8OZ CAN FZ

SOFT SHELL STEAMER, PERFECTLY PURGED LIVE

LITTLENECK 200CT FARM RAISED LIVE

LOBSTER MEAT TAIL CLAW KNUCKLE FZ

CENTER OF THE PLATE

MPL LF

BRAVEHEART

BRAVEHEART

BRAVEHEART

BRAVEHEART

PERF CM

IBP

BRAVEHEART

BRAVEHEART

BRAVEHEART

BRAVEHEART

BRAVEHEART

IBP

PERF CM

PERF CM

DUCK WING DRUMETTE BRD FC FZ

BEEF ANG STRIP LOIN BNLS CH 0X1

BEEF ANG STRIP LOIN BNLS CH 0X1

BEEF ANG CHUCK GRND FINE 80/20

BEEF ANG GRND FINE ANG 80/20

BEEF TNDRLN TIPS FZ

BEEF FLAP MEAT CH

BEEF ANG BRISKET CH DECK OFF

BEEF RIB SHORT CHUCK B/I CH

BEEF ANG RIB SHORT CHUCK CH

BEEF ANG RIBEYE CH L/ON UPS

BEEF ANG RIBEYE CH L/ON UPS

BEEF RIB EXP CH UP

BEEF RIBEYE TMAHWK CH

BEEF SHAVED STK BLND FZ

BEER MARINATED RIBEYE

Ingredients:

24 oz beer of choice

2 T. black pepper, cracked

2 T. garlic, powder

1 tsp. salt, kosher

4 Braveheart Ribeye Steak (PFG #256950)

1. Mix all dry ingredients into a small mixing bowl

Instructions:

2. Thoroughly season steaks by lightly pressing the seasoning onto both sides of each

3. Pour the beer into a sealable container. Gently submerge the steaks into the beer trying not to wash off seasoning

4. Cover the container and place in the refrigerator for 2 hours

5. Pre-heat the grill to medium high heat. Cook steaks 4 to 5 minutes on each side, or until the desired doneness is reached

6. Let rest for 5 minutes off the grill and serve

LETTUCE SHRED 1/8”

LETTUCE ROMAINE CHPD TFF

LETTUCE LEAF W&T RND RTU 300CT

SALAD GREENS PURPLE POWER

SALAD MIX SEP COLOR CRISPY GRN LEAF

MEXICAN STREET CORN SALAD

Ingredients:

6 medium ears fresh corn shucked(PFG #912197)

1 1/2 Tbsp vegetable oil

1/3 cup chopped red onion (PFG #444581)

1/3 cup chopped cilantro

1/3 cup crema

1 1/2 avocados (optional)

2 garlic cloves, minced

Instructions:

1. Rub fresh corn with oil and season with a little salt

6 oz cotija cheese, crumbled

1/2 tsp ancho chili powder

½ tsp ground cumin

1 jalapeno, seeded and minced (optional)

3 Tbsp lime juice (PFG #541646)

TT Salt

2. Grill corn over medium high heat until starts to brown and toast, remove and set aside to cool

3. In mixing bowl combine, crema, cotija cheese, seasonings, and lime juice. Mix to combine

4. Once corn is cooled cut off the cob and add to crema mixture in bowl

5. Add remaining ingredients and mix to combine

6. Adjust seasoning with additional S&P and lime juice

GRILLED WATERMELON SALAD

by Chef Lonnie Varisco

Ingredients:

1 ea Peak Fresh Produce® seedless watermelon, sliced with rind off (PFG 606031)

1 cup Piancone Epicureo® unfiltered extra virgin olive oil

1/4 cup Piancone® Balsamic Glaze

1 cup Peak Fresh Produce® Basil, hand torn

1 cup Roma® Cheese, Feta, crumbled

Sea Salt & Pepper

1. Drizzle some of the olive oil over the melon slices. Place the slices on the hottest part of your grill to char and create grill lines on both sides. Should take 1 minute. Remove and plate.

2. Drizzle remaining olive oil over melon followed by crumbled feta.

3. Streak balsamic glaze over salad and finish with a sprinkle of hand torn basil.

Fruit

Fresh Squeezed Juice

Red, White, and Blue Sangria

Ingredients:

1 bottle of sauvignon blanc

1 16oz bottle of Natalie’s Strawberry Lemonade (PFG # 541646)

1 pint of blueberries (PFG #953841)

1 cup sliced strawberries (PFG #519198)

1 cup sliced apples (PFG #954868)

Instructions:

- In a large pitcher combine the sauvignon blanc, Strawberry Lemonade, and fruit. Stir to combine.

- Place in the refrigerator for 2 hours up to 6 hours.

- Serve over a glass of ice and garnish with extra fruit.

THAI STYLE BLACK ANGUS STREET DOG

Servings: 9-12 servings

Ingredients:

4 each Ridgecrest Blk Angus Beef Frank 6/1 (PFG #879938)

4 each Traditional Brioche Hot Dog Bun (PFG #251603)

½ cup Village Garden Ginger Sesame Vinaigrette (PFG #158908)

¼ cup West Creek BBQ Sauce Original (PFG #234866)

¼ cup Peak Cucumber, diced (PFG #267790)

¼ cup Peak Onion Yellow, diced (PFG #544346)

½ cup West Creek Mango Chunks IQF (PFG #619525)

1 each Jalapeno Pepper, sliced (PFG #954810)

1 T Asian Pride Rice Wine Vinegar (PFG #561119)

½ tsp Silversource Granulated Sugar (PFG #303783)

¼ cup Peak Baby Carrot (sliced into fine threads on mandolin)(PFG #544574)

2 tsp Peak Cilantro, chopped (PFG #907446)

¼ cup Magellan Peanuts Rstd Unsalted (PFG #357156)

Instructions:

1. Pre-heat char grill over medium high heat.

2. Combine BBQ sauce and ginger sesame dressing, mix well to combine.

3. In small bowl, add rice wine vinegar and sugar, whisk well until sugar has dissolved. Add threaded carrots and stir, let marinate for a few minutes in refrigerator before using.

4. Score beef franks 3-4 times across the surface, place on hot grill turning often, brush ginger-sesame BBQ sauce mixture to form a glaze. Reserve the remaining sauce for garnish.

5. If desired, toast bun on both sides in a little butter.

6. To build dogs, place glazed beef frank into buns, top onion, mango, jalapeno, drizzle with remaining ginger-sesame BBQ sauce, top with quick pickled carrots.

7. Garnish with cilantro, and peanuts.

BEEF ANG PATTY 2/1 RND 81/19

BEEF PATTY 3/1 HS 80/20 IQF

FRANKS 8/1 BEEF BLK ANG 6”

FRANKS 4/1 BEEF BLK ANG 6”

BBQ PULLED PORK CAROLINA STYLE

HORMEL AUSTIN BLUES HORMEL AUSTIN BLUES DELANCEY

BBQ BEEF BRISKET SLCD SMKD FZ

ST LOUIS BBQ PORK RIB FC FZ TFF

KSHR DILL PICKLE CHIP CC 1/4 IN

KSHR DILL PICKLE SPEAR 275-325

BREAD & BUTTER PICKLE CHIP CC

KSHR DILL PICKLE WHL 60-65

KSHR DILL PICKLE STACKER CC

COMMUNITY SNACK COMMUNITY SNACK

SEA SALT KETTLE POTATO CHIP

JALAPENO KETTLE POTATO CHIP

ONION SWEET KETTLE POTATO CHIP

BBQ HONEY KETTLE POTATO CHIP

SALT & VINEGAR POTATO CHIP

5/16” REG CUT SKN-ON FRIES XLF

WEST CREEK

FLAVOR FRESH

FLAVOR FRESH

FLAVOR FRESH

FLAVOR FRESH

KETCHUP PACKET FCY FOIL

KETCHUP 114 OZ JUG W/PUMP

KETCHUP FCY BNB TFF

MUSTARD PACKET

RELISH PACKET TFF

MAYO PACKET TFF

SAUCE TARTAR PACKET

TRIPLE CHEESE STUFFED QUESO BURGER

Servings: 4 servings

Ingredients:

4 each Braveheart Angus Ground Smash Balls #343728

1 cup Bacio White Cheddar Blend Diced #622417

½ cup Luigi Bacon Topping #379410

2 T Peak Green Onions, chopped #247091

8 oz Roma Original Block, sliced #299232

4 each Mann’s Leaf Lettuce Rnd RTU #348119

2 each Beefsteak Tomato, sliced #192457

¼ cup Delancey Street Pickle Chips #522322

4 each Heritage Oven Brioche Bun #436459

2 T Natures Best Butter #157187

12 oz Bacio PS Provolone Shred #337771

Instructions:

1. Pre-heat char grill on high heat and griddle on medium high heat.

2. In mixing bowl, combine white cheddar blend, Luigi Bacon Topping, and green onions, mix to combine. Divide into four even amounts, press cheese mixture in palm of hand to compress and form 4 balls.

3. Place Braveheart smashball in palm of hand, depress the center making a deep indentation, place cheese ball in depression and wrap burger around the cheese mixture.

4. Form burger into patty being careful not to expose the cheese center.

5. Season with salt and pepper and place on chargrill, cook 3-5 minutes per side. Top with sliced Roma Original and allow to melt.

6. While burger is cooking, put butter on griddle and place brioche buns on grill to toast. Place 3 oz Bacio provolone shred on griddle next to bun top and allow to spread and melt, turn bun top over onto melted cheese, with turner, scrape under cheese and flip so that it drapes over the top.

7. Build burger with lettuce, tomato, pickles, top with queso topped bun.

8. Serve with a knife and fork

BACIO MOZZARELLA ICE CREAM

Ingredients:

2 cups Bacio LMWM Mozzarella Shred (PFG #294204)

1 cup Natures Best Heavy Cream (PFG #199406)

½ cup Natures Best Milk 2 % (PFG #199418)

¼ cup Contigo Condensed Milk (PFG #515409)

¼ Arcade Vanilla Bean, split and scraped (PFG #233836)

Pinch West Creek Iodized Salt (PFG #333998)

¼ cup Whole Roasted Almonds, cracked (PFG #250263)

Garnish:

½ cup Peak Strawberry, sliced (PFG #259121)

1 tsp Silver Source Sugar (PFG #303783)

3 each Peak Basil Leaves, torn (PFG #855570)

Optional: Piancone Balsamic Glaze (PFG #476950)

Instructions:

1. Place cream, milk, condensed milk, and vanilla bean in non-reactive sauce pan over medium low heat.

2. When almost simmering, stir in Bacio mozzarella shreds and stir continuously until cheese is incorporated. Remove from heat and strain.

3. Allow strained mixture to cool for 5 minutes and stir in condensed milk, and pinch of salt. Cool in refrigerator until cold.

4. Place in ice cream maker and freeze until semi-firm, remove from machine and gently stir in almond pieces. Place into covered container and freeze overnight.

5. For the garnish, add sliced strawberries to a small mixing bowl, add sugar and toss to coat, allow to macerate for 20-30 minutes.

6. Stir in the basil just before serving.

7. Scoop ice cream into serving dish, add macerated berries to plate, drizzle with balsamic glaze.

PINEAPPLE UPSIDE DOWN CORN BREAD

Servings: 9-12 servings

Ingredients:

Gold Medal Cornbread Mix (PFG #30853)

As needed Water/Pineapple Juice from can

12 each Dole Pineapple Slices (PFG #409842)

4 oz Natures Best Butter, unsalted (PFG #157189)

1 cup Domino Brown Sugar (PFG #32446)

12 each Cosmos Maraschino Cherry with Stem (PFG #949708)

2 cups Natures Best Heavy Cream (PFG #199406)

1 tsp Magellan Pure Vanilla Extract (PFG #152557)

2 tsp Domino 10X Powdered Sugar (PFG #913783)

Instructions:

Pre-heat oven to 350-degrees.

Mix cornbread mix according to package instructions using ¼ pineapple juice to ¾ water.

3. In half hotel pan or baking pan, butter the bottom and edges of the pan.

4. Sprinkle brown sugar evenly on bottom of pan.

5. Arrange pineapple slices in four rows or three, place a cherry in each pineapple slice hole.

6. Pour cornbread mix over pineapple evenly.

7. Place in oven and bake for forty to forty-five minutes or until toothpick comes out clean.

8. Remove from oven and invert on serving platter or sheet tray for holding.

9. Leave pan upside down on cake so that the sauce can absorb into cake.

10. Remove after five minutes.

11. For whipped cream, chill metal mixing bowl for a few minutes in the freezer, add cream and whip until it starts to thicken, add vanilla extract and sugar and mix until peaks form.

DESSERT APPLICATIONS

CRISPY CINNAMON TACO SUNDAE

Servings: 4 servings

Ingredients:

4 each Mission Flour Tortilla 6” (PFG #989930)

¼ cup Natures Best Butter, melted (PFG #157187)

½ cup Silver Source Sugar (PFG #303783)

1 tsp Roma Cinnamon (PFG #628207)

4 cups Bliss Ice Cream Campfire S’mores (PFG #180839)

¼ cup Lyon’s Chocolate Dessert Sauce (PFG #970885)

As needed Natures Best Whipped Dairy Topping (PFG #337699)

¼ cup Lyon’s Salted Caramel Sauce (PFG #427844)

2 tsp Rainbow Sprinkles (PFG #850933)

8 each Cosmos Maraschino Cherry with Stem (PFG #949708)

Instructions:

Pre-heat fryer to 350-degrees. Mix cinnamon and sugar in bowl and stir to combine well. Drop tortillas into fryer one at a time and using a metal spatula or a bench scraper press down in the middle of the tortilla, so it folds, and the tortilla is submerged. Fry until crisp and golden brown, brush lightly with melted butter, toss gently in cinnamon sugar and allow to cool on taco stand.

5. When taco shell is fully cooled build sundae by adding the ice cream, drizzle with chocolate sauce, add whipped cream, top with drizzle of salted caramel, sprinkle with rainbow sprinkles, and add cherries.

6. Serve in taco holder.

Chef Tips:

Experiment with other ice cream and traditional ice cream toppings and sauces. Taco shells can also be dipped in coating chocolate when cooled if desired.

Bourbon Barrel Caramel

Ingredients:

Natures Best Vanilla Ice Cream 12% (PFG #654576)

Nature’s Best 2% Milk (PFG #199418)

Smucker’s Caramel Sauce (PFG #31838)

Kentucky Bourbon

Domino Brown Sugar (PFG #32446)

Nature’s Best Whipped Topping (PFG #337699)

Smucker’s Caramel Sauce (PFG #31838)

Cinnamon Stick (PFG #242836)

Prep Tips:

Rim glass with caramel sauce, coat with brown sugar, fill with milkshake, whipped cream, drizzle with caramel sauce.

Garnish Ideas:

Caramel sauce, Sweet Encore caramel apple pie blossom, David’s salted caramel cookie, chocolate brownie, Sweet Street Banana Caramel cheesecake, Sweet Encore mile high peanut butter cake, caramel popcorn, etc.

BrunchMochaBucket

Ingredients:

Nature’s Best Chocolate Ice Cream 10% (PFG #478637)

Nature’s Best 2% Milk (PFG #199418)

Espresso Shot

Vodka

Kahlua or Coffee Liquor

Lyon’s Chocolate Sauce (PFG #970885)

Post Fruity Pebbles Cereal (PFG #654588)

Nature’s Best Whipped Topping (PFG #337699)

Avieta Pearl Sugar Waffle (PFG #694891)

Rich’s Plain Jumbo Donut (PFG #36585)

Silver Source Apple Smoked Bacon (PFG #402245)

McClure Dark Amber Maple Syrup (PFG #945548)

Prep Tips:

Rim glass with white chocolate sauce and allow to drip down inside glass, cover rim with fruity pebbles cereal, pour in shake, top with whipped cream, crisp bacon slice.

Garnish Ideas:

Cake donuts, pearl sugar waffles, filled donuts, cruller, chocolate croissant, etc.

Spicy Watermelon Margarita

1 oz Natalie’s Gourmet Orange Juice (PFG #363204)

2 oz Blanco Tequila

1 oz Natalie’s Fresh Lime Juice (PFG #918112)

1 whole jalapeno

5-6 cubes of Peak Seedless Watermelon (PFG #606031) or

3 oz Island Oasis Watermelon Beverage Mix (PFG #555943)

Muddle jalapeno and watermelon in shaker. Add the rest of the ingredients with ice and shake. Rim glass with lime juice and tajin seasoning. Strain into rocks glass with ice, garnish with jalapeno and a lime wedge.

GROCERY

LEMON PEPPER MARINADE

STYLE MARINADE

SAUCE SEASONING MONTREAL STK

SEASONING LEMON & PEPPER PEPPER BLK GRND FINE GRIND

PEPPER BLK GRND FINE GRIND SEASONING CHICKEN RUB

CORN CRISPY ON THE COB CURL FZ

CHEESE BOARD KIT WHEEL VAR

CHEESE PUB STYLE WEDGE VAR

CHEESE WISCONSIN WEDGE VAR

BLUEBERRY GOAT CHEESE

GARLIC & HERB GOAT CHEESE LOG

PIMENTO

5%

5%

TO-GO CONTAINERS