June Monthly Inspirations - Springfield, MA

Monthly Inspirations

PINEAPPLE

CENTER OF THE PLATE

Grilled Peach Tartlet with Minted Yogurt

Ingredients:

2 T natures Best Butter #157189

1 tsp Woodland Ras Al Hanout #445057

4 T West Creek Clover Honey #273152

2 ea Fresh Peaches #76659

4 ea Stonefire Naan Bread Mini #454765

4 T Chobani Plain Greek Yogurt #311723

1 T Peak Mint #855539

1 T Arcade Pistachio, chopped #272374

1 T Pomegranate Seed #485331

Instructions:

1. Wash, cut, and remove pit from peaches.

2. In microwave safe small bowl, melt butter, reserve a small amount on side. Mix remaining with 3 T honey and ras al hanout spice. Microwave and stir to combine.

3. Brush peach halves and naan bread with small amount melted butter.

4. Place peaches on grill and cook until they start to brown, turn as needed to brown both sides but do not cook through, remove and brush with honey mixture. Allow to cool slightly and cut halves into three slices each.

5. Place naan bread on grill and cook to mark both sides and heat through, remove and brush with honey butter mixture.

6. Mix yogurt with chopped mint and remaining 1 T honey.

7. Spread yogurt evenly on all four naan breads, arrange peach slices, sprinkle with pistachio, pomegranate seeds, and remaining honey mixture.

8. Additional mint leaves can be fried, dusted with sugar and used as an edible garnish.

9. Serve warm.

Peach Bellini Cocktail

Ingredients:

Mionetto Prosecco

Peach Schnapps

Peach Puree

Instructions:

- Fill Champagne flute 3/4 full with prosecco and a splash of peach schnapps & peach puree

- Garnish with fresh peach slice (PFG #76659)

Watermelon Soda Spritz Mocktail:

Instructions:

Ingredients:

Fresh Limes

Seedless watermelon #606031

Fresh mint

Polar seltzer water

-Muddle pineapple, mint and pineapple wedge in the glass

-Add seltzer water and then ice cubes.

-Garnish with watermelon wedge (PFG # 606031) and a mint sprig!

BARBEQUED SHRIMP WITH AVOCADO SALAD

Barbequed Shrimp

Black pepper, to taste #264697

2 tbsp Nature’s Best Dairy® Butter, Unsalted #157189

3 tbsp oil, canola #289242

1/2 cup chicken (broth) stock #873948

1 Peak Fresh Produce® Garlic, Clove(s), finely chopped #283987

24 Empire’s Treasure® Shrimp, Jumbo, peeled, deveined #264250

Kosher salt, to taste #56281

Peak Fresh Produce® Scallion(s), sliced for garnish #247091

1 (Packer) Peak Fresh Produce® Shallot(s), finely chopped #994214

1/2 tsp Peak Fresh Produce® Thyme, Fresh, chopped #855511

1/4 cup wine, dry white #949945

3/4 cup Worcestershire sauce #246964

1. In a medium saucepan, heat 1 tablespoon of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the Worcestershire sauce and broth and cook until reduced to ½ cup.

2. In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt.

3. Transfer the shrimp to a platter and garnish with scallions.

2 avocado(s), pitted, peeled, and cut into wedges

1 fennel, bulb, trimmed and thinly sliced

3 tbsp lemon(s), juiced, fresh

2 chopped lettuce, romaine heart(s), 10 oz

1/4 cup Piancone® Oil, Olive, Extra Virgin

3 Peak Fresh Produce® Radish(es), thinly sliced

1. In a large bowl, whisk the olive oil with the lemon juice.

Shrimp Salad

2. Add the avocados, romaine, fennel and radishes, season with salt and toss to coat. Serve the salad with the shrimp.

SHRIMP WHI 8/12 RPDT/ON

SHRIMP WHI 13/15 RPDT/ON

SWORDFISH LOIN C/C

TUNA LOIN SKINLESS # 1 FRESH

HALIBUT FILLET ATLANTIC FRESH BNLS SKIN-ON

SEA BASS SPLIT RAW T/ON FZ

SNOW CRAB CLUSTER 5-8OZ FZ

SALMON BURGER KOSHER 5OZ FZ

SCALLOP SEA U10 DRY

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”

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

4.5” SEEDED SLCD HAMBURGER BUN

6” SLCD HOT DOG BUN TFF

4” SLCD BRIOCHE BUN

6” NEW ENGLAND HOT DOG BUN FZ

2” PANINI BREAD ROLL

KETCHUP DSPNSR PACK TFF

KETCHUP 33% SOLID FCY

KETCHUP PACKET FCY FOIL

KETCHUP 33% FCY POUCH TFF

KETCHUP 114 OZ JUG W/PUMP

KETCHUP FCY BNB TFF

MUSTARD PACKET

RELISH PACKET TFF

MAYO PACKET TFF

SAUCE TARTAR PACKET

SEA SALT KETTLE POTATO CHIP

JALAPENO KETTLE POTATO CHIP

ONION SWEET KETTLE POTATO CHIP

BBQ HONEY KETTLE POTATO CHIP

SALT & VINEGAR POTATO CHIP

20/8

30/5.33OZ 2/5

1 cup Sprite

Pineapple Sunrise Mocktail

1/2 cup Ascend Pineapple Juice

PFG #154017

2

WATER

WATER

JUICE

JUICE

BEV

Instructions:

-Pour Sprite over ice, then add pineapple juice. Add grenadine last to get the sunrise color effect.

-Garnish with cherry and pineapple wedge (PFG # 951908)

SEASONING MONTREAL STK

SEASONING STK

SALT GARLIC

SEASONING LEMON & PEPPER

PEPPER BLK GRND FINE GRIND

PEPPER BLK GRND FINE GRIND

SEASONING CHICKEN RUB

SEASONING BBQ RUB

OIL OLIVE EXTRA VIRGIN

PAN COATING SPRAY SOY BASED

PAN COATING CANOLA BASED TFF

VINEGAR BALSAMIC

GLAZE BALSAMIC

VINEGAR MALT TFF

VINEGAR MALT PACKET TFF

SALSA MILD THICK & CHNKY

SALSA MED THICK & CHNKY

CHIP TORTILLA CORN YLW RND

CHIP TORTILLA

WEST

DAIRY

CHEESE BOARD KIT WHEEL VAR

CHEESE PUB STYLE WEDGE VAR

CHEESE WISCONSIN WEDGE VAR

CHEESE BURRATA BALL 4 OZ CUP

CHEESE MOZZ FRSH THIN SLCD LOG

CHEESE MOZZ OVOLINI FRSH 4 OZ

CHEESE MOZZ LOG FRSH CRYVC

CHEESE MOZZ CILIEGINE .3 OZ

WHI AMER CHEESE 120 SL

CHEESE AMER YLW AMER CHEESE 120 SL

WEST

WHI AMER CHEESE 160 SL

YLW SLCD AMER CHEESE 160

5% VANILLA MIX ICE CREAM

5% CHOC MIX ICE CREAM

10% VANILLA MIX ICE CREAM

10% CHOC MIX ICE CREAM

5% VANILLA MIX ICE CREAM UHT

5% CHOC MIX ICE CREAM UHT

10% VANILLA MIX ICE CREAM UHT

10% CHOC MIX ICE CREAM UHT

TO-GO CONTAINERS

CUP PLAS 12 OZ CLR P.E.T

CUP PLAS 16 OZ CLR P.E.T

CUP PLAS 5 OZ TRNSLCNT RIBBED

CUP PLAS 9 OZ TRNSLCNT RIBBED

CUP PLAS 12 OZ TRNSLCNT RIBBED

CUP PLAS 16 OZ TRNSLCNT RIBBED

CUP PORTN PAPER 4 OZ NO TREE

LID PAPER FOR PORTN CUP 4OZ

CUP PAPER PORTN 2 OZ NO TREE

LID PAPER PORTN CUP 2 OZ

STRAW 9IN COLOSSAL TEAL UNWRPD

STRAW 7.75” JUMBO TEAL IW

STRAW 10.25” GIANT BLUE IW

STRAW CKTL 5” TEAL

MEAL KIT F-K-S-N WHI

PAN ALUM 9” RND COMBO ALUM LID

PAN ALUM 7” RND COMBO ALUM LID

MARK

FIRST MARK

FIRST MARK

FIRST MARK

FIRST MARK

WORLD CENTRIC

WORLD CENTRIC

WORLD CENTRIC

WESTROCK

WORLD CENTRIC

CONT PLAS 1C 9X9X3 HNGD CLR PP

CONT PLAS 3C 9X9X3 HNGD CLR PP

CONT PLAS 1C 8X8X3 HNGD CLR PP

CONT PLAS 3C 8X8X3 HNGD CLR PP

CONT PLAS 6X6X3 HNGD CLR PP

CONT TAKE OUT #3 PAPER W/WINDOW

CONT TAKE OUT #1 PAPER W/WINDOW

CONT HNGD 9X9X3 1C PLANT FIBER

BOX PIZZA 12”X17” B FLTD W/W

CONT FRNCH FRY SCOOP LG 7.5OZ