The Dish | Refresh with Healthy Helpings by Performance & Reinhart Foodservice Publications

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Refresh with Healthy Helpings

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Smart Selections FarmSmart®

Next Level Fresh Peak® PRODUCE

Go Green

Green Origin®

from the foodies at

Make a Resolution

to cook up nutritious offerings for healthier revenue With new beginnings come new opportunities – that’s New Year’s in a nutshell, right? Flipping over the calendar is a chance to start fresh, particularly after months of seasonal culinary indulgence. And as consumers begin pursuing healthier habits, restaurants are able take a beat to streamline menus, add more sustainable, plantbased items, and ultimately bolster a healthy bottom line. Research suggests that healthforward food trends will continue to grow, and that reality, along with the start of the new year, provides a unique opening for restaurants to combine demand and innovation, while still offering comfort.

Performance Foodservice chefs have been ahead of the curve when it comes to healthy creativity, working closely with exclusive brands like Peak® Fresh Produce, FarmSmart® Protein, Bay Winds® Seafood, and Braveheart® Beef to craft recipes that consistently perform, regardless of your concept. Our industry-leading plant-based portfolio, Green Origin®, includes products that run the gamut from burgers and breaded nuggets, to a variety of protein grinds, to pepperoni and breakfast sausages, with more to come. This December installment of the Dish showcases healthy, cleanlabel items that fit any menu, taste great, and look even better. Start with Green Origin Vegan Ground

Beef-stuffed Portobello Mushrooms before feasting your eyes on hearthealthy FarmSmart Chicken Salad and Turkey Chili. A colorful, comfortfilled Tomato and Zucchini Tarte satisfies cravings for baked goods, while Chick’n Nugget BLT sliders and grilled Jerk Chicken with Roasted Pineapple are ideal for your healthy, center-of-plate needs. Change is coming in the new year, and Performance Foodservice has what you need to develop a menu for all tastes. With cost-effective, sustainable products, and healthy recipes, you can meet rising consumer demand – and watch your revenue continue to grow.

Look for these callouts:

Chef Talk Get inside our chefs’ brains and find out what inspired their dishes.

Check out our library of recipes and articles online. PerformanceFoodservice.com/theDish

Strut Your

Stuff

There’s a lot of stuff during the holidays – turkey with stuffing, stocking stuffers, generally getting stuffed at glorious family meals. But in the new year, there’s a healthier way to stuff. Try these stuffed mushrooms, featuring Peak® portobellos. With rich, umami flavors, fresh mushrooms provide a protein alternative, as well as an excellent source of natural vitamins and energy. And plant-based seeking guests will be thrilled by the vegan ground beef stuffing from Green Origin®. Toss in baby spinach, grape tomatoes, shredded Bacio® cheese, and Roma® Kalamata olives for a touch of the Mediterranean. These stuffed portobellos will work as apps, entrées, or shareables, and the dark, earthy colors absolutely pop on social media.

ROMA® KALAMATA OLIVES Contain monounsaturated fats that help reduce cholesterol

PEAK® PORTOBELLO MUSHROOM Deep, protein-style texture and flavor

Peak® Stuffed Portobello Mushrooms

GREEN ORIGIN PLANT-BASED VEGAN GROUND BEEF

Servings: 6 Ingredients

Pea-based plant protein, 100% soy-free

BACIO LMWM SHREDDED CHEESE Rich, smooth, and creamy, with traditional dairy notes

6 ea.

Peak Portobello Mushroom, Med Bulk

1 ½ c.

Green Origin® Plant Based Ground Beef, Vegan

½ c.

Peak Baby Spinach

2 T.

Peak Peeled Garlic, Minced

¼ c.

Peak Yellow Onions, Small Diced

¼ c.

Peak Grape Tomatoes, Cut in Half

1 c.

Bacio® LMWM Shredded Cheese

¼ c.

Roma Kalamata Olives, Cut in Half

4 T.

Assoluti® Extra Virgin Olive Oil, Divided

6 tsp.

Roma Seasoned Breadcrumbs Salt and Pepper to Taste Shredded Parmesan to Taste

preparation

Preheat oven to 375°F. Clean mushrooms, remove gills, and reserve for topping. Prep all other vegetables for filling.

Chef Talk When preparing stuffed portobello mushrooms, it is necessary to clean your caps and remove the gills — this ensures excess moisture is removed prior to stuffing. Cook your ingredients in steps: the caramelization of the onions should be done after the browning of garlic. If cooked together, the onions will create an environment too moist for garlic to become golden-brown. If you take your time to develop depth of flavor, your final product will tell a story.

In a large sauté pan, add 2 tablestpoons of extra virgin olive oil and bring to temperature. Sauté garlic until caramelized, then add in diced onions and cook until they become translucent. Once onions are translucent, add plant-based meat, mix to crumble, and cook until browned. Fold in the spinach, grape tomatoes, and Kalamata olives. Season with salt, pepper and mix thoroughly. Toss mixture while warm with shredded mozzarella to bind, then reserve in a bowl. Place cleaned mushrooms on sheet pan, drizzle with remaining extra virgin olive oil and season with salt and pepper. Equally add filling to each mushroom then finish each with 1 teaspoon seasoned breadcrumbs. Place in oven for 15 minutes or until cheese melts and breadcrumbs brown. Sprinkle with Parmesan and serve.

Super Sliders

HERITAGE OVENS® SLIDER BUNS Consistently deliver home-baked taste and freshness

GREEN ORIGIN® PLANTBASED CHICK’N NUGGETS Battered, par-fried coating that performs like a traditional nugget

PEAK FRESH PRODUCE® ARCADIAN BLEND LETTUCE 30% more yield than spring mix with a superior shelf life

No Ordinary

Nugget

As guests slide into the first of the year seeking healthier choices, it’s important to balance taste, creativity, and presentation. Mini sandwiches are an excellent delivery system for a number of protein ingredients, but they are rarely plant-based focused. Plant the seed for what’s possible on your menu with crowd-pleasing nuggets from Green Origin®. Tender on the inside and golden fried on the outside, they taste just like the real thing. Top these unique sliders with thin, crispy slices of eggplant bacon, sure to wow both meat and veggie connoisseurs. Vegan mayo and sun-dried tomato pesto are mixed for a truly special sauce on these mini-BLTs unlike any other.

Plant Based Chicken Nugget “BLT” Sliders with Eggplant Bacon Ingredients

Serves: 4

preparation

16 ea.

Green Origin Plant Based Chick’n Nuggets

Combine vegenaise and sun-dried tomato pesto in mixing bowl, whisk to combine and set aside.

8 ea.

Heritage Ovens® Slider Buns

4 oz.

Peak® Arcadian Harvest Lettuce Blend

Deep fry plant-based chick’n nuggets per package instructions.

2 ea.

Peak Tomato, sliced

¼ c.

Vegenaise Vegan Mayo

1 tsp.

Roma® Sun-Dried Tomato Pesto

8 Eggplant Bacon (recipe online)

Toast slider buns if desired. To build sandwich, place Arcadian Harvest lettuce on bottom bun, add 2-3 chicken tenders, add ½-1 slice of eggplant bacon, sliced tomato, spread sun-dried tomato mayo on top bun, place on sandwich. Serve with your favorites side.

Spice

World

FARMSMART® CHICKEN TENDERS Third-party auditors verify animal wellness and minimal processing

MAGELLAN® JERK SEASONING Lip-smacking blend of salt, spices, red pepper, and chives

PEAK® PINEAPPLE Sourced from Costa Rica and preservative-free

Clean

and Jerk It’s never too early in the new year to start thinking about a getaway. Give patrons a taste of vacay with tender, grilled jerk chicken garnished with pineapple. Roast the fruit with a blend of chili sauce and brown sugar to really play up the sweet and spicy notes of the dish. Sliced jalapenos and chopped cilantro add touches of colorful, green citrusy heat. The clean, island simplicity offers a dash of light in the middle of winter, and guests will appreciate that the FarmSmart® Chicken is all about getting back to basics: no antibiotics, no GMOs, and no artificial pesticides used.

Looking to save time and labor on healthy menu items?

FIND THIS RECIPE ONLINE!

Adding dishes that are creative, healthy, and high-quality doesn’t mean you have to go to the farmer’s market and buy produce that will expire in a few days. Frozen products not only save money on labor but also ensure consistency of quality. Simplot’s new Ready-to-Eat collection of Simple Goodness™ and Roastworks® products don’t require any additional cooking—just thaw and serve. RTE products are terrific for cold applications like salads and grab-n-go items.

JERK CHICKEN WITH CRANBERRY COCONUT SAUCE OVER A CHILI AND BROWN SUGAR ROASTED PINEAPPLE

Heart-y

FARMSMART® COARSE GROUND TURKEY

Healthy

Clean-label protein, vegetarian-fed with no added hormones

CORAZO® REDUCED FAT CHEDDAR JACK Reduced fat and superior melt for a higher yield

RIDGECREST® CHICKEN BASE

PEAK® AVOCADOS A fresh, healthy alternative to dairy

Low-sodium and gluten-free with no GMOs and zero grams of trans fat

Bean

Dream

Chili lovers are a competitive bunch. They are always searching for the tastiest, bestlooking version with the highest-quality ingredients. Make sure your chili is a standout on their feed in the new year.

FIND THIS RECIPE ONLINE! FARM SMART® TURKEY CHILI

When the calendar flips, it’s still important to provide comfort and warmth to guests seeking healthier alternatives. Fire up their taste buds with this rich, heart-healthy chili that trades in turkey for beef. FarmSmart® Turkey is sourced using the premium dark meat from farm-raised birds, with no antibiotics ever (NAE). It’s an excellent source of protein that’s gluten and trans-fat free for added value on any menu. Mix in the authentic taste of Contigo® Beans and Fire-Roasted Salsa, and top with chili classics like green onions, sour cream, Corazo® Cheddar Jack Cheese, and avocados.

Is it possible to add healthy offerings to menus without sacrificing flavor? Yes! Crafting healthy menus starts with healthy ingredients. Whether rich in fiber, antioxidants, or other nutrients, Custom Culinary® PanRoast® Low Sodium Gravy Mixes offer authentic, flavorful speed scratch recipes. Choose from country, chickenflavored, or brown gravy mixes that are gluten-free. With only 140 mg of sodium per serving and simple one-step prep, these gravy mixes offer convenience across all segments of foodservice.

PEAK® ROMA TOMATOES

A Matter

of Crust Even as the holidays come to a close, the season of baked goods never really ends. Let your guests feel better about their decadent choices in the new year with a crumbly crust in the French tradition – showcasing colorful tomatoes, zucchini, and cheesy Gorgonzola. The red and green look of this 10-inch tarte will help ease the transition from a celebratory season to a time of healthy renewal and it fits on everything from brunch menus to family takeout.

PEAK® ZUCCHINI

Perfect for slicing and dicing with a long shelf life

Consistent in freshness and size for easier menu planning

What are some non-food ways to reduce waste and focus on sustainability? Restaurant hygienic systems continue to push the envelope. An innovative item like the Tork PeakServe® Continuous™ Hand Towel System reduces waste by using compressed bundles. 50% compressed towels enable you to store more towels, save storage space, increase the number of towels per truck, and reduce the transportation environmental impact. The PeakServe system offers the highest capacity available, protecting restaurants against run-outs during peak hours.

ROMA® GORGONZOLA CHEESE Slightly firmer than blue cheese with a creamier center

Peak® Tomato and Zucchini Tarte Servings: 10" tart Ingredients TARTE DOUGH: Recipe online

Chef Talk

After sliced, let the tomatoes and zucchini sit uncovered on a sheet pan single layer overnight under refrigeration. This removes some of the water, helping to produce a better tarte that will slice easily and not be runny. Always remember to not overwork the dough when rolling out or pressing by hand. Overworking the dough will cause it to be tough and chewy in texture.

FILLING: ¼ c. ¼ c. 3 T. 1 tsp. ¼ tsp. ¼ tsp. 1 ½ lbs. 1 ½ lbs. ½ c.

Piancone® Extra Virgin Olive Oil, unfiltered Peak® Fresh Basil, chiffonade Peak Fresh Oregano, chopped Roma® Garlic, minced Sea Salt Roma Ground Black Pepper Peak Zucchini, ends discarded and sliced ¼ inch thick Peak Roma Tomatoes, ends discarded sliced ¼ inch thick Roma® Gorgonzola Cheese Crumbles

preparation TARTE DOUGH: Recipe online

FILLING: In a bowl place tomatoes basil, half the salt, half the pepper, and half the olive oil then toss and reserve.

PEAK® BASIL & OREGANO Adds a range of fresh flavors, including hints of sweet and savory

In a separate bowl add zucchini, remaining salt, remaining pepper, and remaining olive oil then toss and reserve. Starting on the edge of the tarte crust layer a slice of tomato then zucchini until tarte crust is filled. Sprinkle the top with Gorgonzola. Heat oven to 400°F. Bake tarte for 30 minutes then remove from oven and tarte pan. Rest for 10 minutes and enjoy.

Salad Days

DELANCEY STREET DELI® MAYONNAISE Made with whole eggs and egg yolks, no artificial flavors used

FARMSMART® COOKED CHICKEN BREAST USDA-approved, pre-cut, and recipe-ready

PEAK® ARCADIAN HARVEST LETTUCE BLEND Sweet and crisp, stands up to heavier dressings

Farm

Fresh VILLAGE GARDEN® HONEY MUSTARD DRESSING Premium dressing with a fresh and sweet homemade taste

FIND THIS RECIPE ONLINE! FARMSMART CHICKEN SALAD

Kick off the year with a smarter salad. Chicken salad recipes tend to be fairly similar, so using a Greek twist is sure to attract attention. All-natural, fully cooked, no antibiotics ever (NAE) FarmSmart® Chicken Breast is sustainably farm-sourced using cutting-edge methods. The tender meat is full of flavor and easyto-prep. Delancey Street® Mayo, nonfat Greek yogurt, and Village Garden® Honey Mustard combine for a fresh, creamy, and delicious dressing that perfectly complements the juicy red and green grapes from Peak Produce®. Serve over a bed of greens and garnish with toasted almonds or honey-roasted walnuts for added texture and crunch.

Chef Talk Chicken salad comes together very quickly when you have all of your ingredients ready-to-go and it functions as a “mix & sit” hit for any menu application. Simply combine the ingredients and allow the flavors to develop, especially the crunch of the celery, the sweetness of the grapes, and the zip from the curry, alongside the tenderness of the chicken.

WE WERE ACTUALLY TRYING TO MAKE BREADSTICKS OUT OF OUR PIZZA DOUGH.

Icing

on Pop Finally, bring out yourCHEF guests’ inner kid with these seasonal THOMASsweets. GARNICK Peppermint Brownie Cake Pops are FIGURED OUT everything the holidays should be: fun, TO TURN festive, colorful, HOW and sweet.

AN ACCIDENT INTO A

Fudgy chocolate brownies from ® STAR ATTRACTION. Sweet Encore are crumbled and rolled into balls, then coated in decadent white chocolate. But the icing on the cake is the crumble of West Creek® Mint Candies. You can give these sticky sweets a slight adult kick by mixing in peppermint Schnapps or stick with Monin® Peppermint Syrup for the kiddos.

BUT IT STUCK TOGETHER AND LOOKED LIKE A STAR. SO WE SAID...LET’S GO WITH THAT!

Fudgy and chewy – just like homemade

WEST CREEK STARLIGHT MINT CANDIES

FIND THIS RECIPE ONLINE:

PEPPERMINT-CHOCOLATE BROWNIE CAKE POPS performancefoodservice.com/thedish

Th e Fo nd uta Ch ee se Sta r

Festive, simple, delicious, and irresistible

SWEET

WE FILL THE ENCORE POINTS WITH CALIFORNIA CHOCOLATE MOZZARELLA AND POUR A BROWNIE GOOEY CALIFORNIA FONTINA FONDUE IN THE CENTER FOR DIPPING.