Reinventing the Deli: New Flavors for Lunch Classics

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FALAFEL WITH SPICY SCHUG YOGURT & SUMAC ONIONS INGREDIENTS:

• 2 Tbsp. Roland® Schug Spice Blend • 4 Tbsp. fresh squeezed lemon juice • 1 cup greek yogurt • 1 white onion, sliced thin • 2 Tbsp. Roland® Sumac

• 2 Tbsp. parsley, chopped • ½ cup feta cheese, crumbled • 6 pita breads • 1 cup Roland® Falafel Mix

DIRECTIONS:

1. Prepare falafel mix according to directions on bag.

2. In a medium bowl, whisk together schug, 2 Tbsp. lemon juice and greek yogurt, set aside.

3. Place onions in a bowl of hot water and let sit for 5 minutes. Drain onions and pat dry. Toss with remaining lemon juice, sumac and parsley. Preheat oven to 350ºF. Toast pitas for 5 minutes to make them more pliable.

4. Cut a slit in the end of the pita, spread the inside with yogurt sauce, sumac onions, feta cheese and 3-4 prepared falafel balls.

SOUTHWEST QUINOA BOWL INGREDIENTS:

• 1 cup Roland® Quinoa • 2 cups water • 1 cup corn (canned or frozen) • ½ cup black beans • ½ cup Roland® Diced Roasted Red Peppers • ¼ cup Roland® Mango, small dice (optional) • 2 green onions, chopped small or 2 Tbsp. chopped cilantro

• ¼ tsp. cumin • ¼ tsp. Roland® Chili Powder • ½ tsp. Roland® Fine Sea Salt • ¼ cup lime juice • ¼ cup Roland® Olive Oil • 1 Tbsp. Roland® Honey • freshly-ground pepper

DIRECTIONS:

1. Add the quinoa to 2 cups salted water and bring to a boil. Turn down to a simmer and cover until cooked, around 15-20 minutes or water is absorbed.

2. Cool the quinoa down to room temperature and place in a bowl.

3. Add the corn, black beans, mango, diced red pepper and green onion to the bowl and mix.

4. In a separate bowl whisk together the lime juice, olive oil, honey, cumin, chili powder and salt and pepper. Pour dressing into quinoa salad and mix. *White, red, black or tri-color quinoa can be used. You can also sub out quinoa for bulgur, couscous, or farro.

KOREAN BBQ BAHN MI INGREDIENTS:

• ¼ cup Roland® Barrel Aged Apple Cider Vinegar • 2 Tbsp. sugar • Pinch of Roland® Fine Sea Salt • 1 carrot cut into match sticks • 4 radishes sliced thinly • ¾ cup mayonnaise • ½ cup Roland® Original Gochujang BBQ Sauce • ½ lb pork tenderloin, thinly sliced

• ½ lb deli roasted chicken, thinly sliced • ½ lb bologna, thinly sliced • 1 large French baguette cut into

4 even pieces • ¼ cup Roland® Sliced Tri Color Jalapeño and Aji Peppers • 1 bunch cilantro sprigs • limes cut into wedges • Optional: 4 oz. pork pate

DIRECTIONS:

1. In a medium bowl combine first 3 ingredients and wisk until dissolved.

2. Place carrots and radishes in bowl and let sit in fridge for at least

2 hours or overnight.

3. Mix mayonnaise and Gochujang BBQ sauce in a mixing bowl and let sit.

4. Preheat oven to 350ºF. 5. To assemble sandwich spread mayonnaise mixture over both sides of bread, layer pork, chicken and bologna. Garnish with pickled radishes and carrots, sliced jalapenos and aji peppers, and cilantro. Serve with lime wedge.

VEGGIE LO MEIN COLD NOODLE BOWL INGREDIENTS:

• 12.8 oz. Roland® Lo Mein Noodles • 1 cup shredded red cabbage • 1 cup shredded or julienne carrot • ½ cup edamame beans • ½ cup broccoli florets, cut small • 1 Tbsp. Roland® Black Sesame Seeds • 3 green onions cut thin • ¼ cup Roland® Rice Wine Vinegar • ¼ cup Roland® Soy Sauce

• 1 clove garlic, grated or minced • 2 Tbsp. Roland® Sesame Oil • 2 Tbsp. brown sugar • 1 Tbsp. lime juice or juice of ½ lime • ½ cup vegetable oil • ¾ tsp. Roland® Fine Sea Salt • Freshly-ground pepper

DIRECTIONS:

1. Bring salted water to a boil and cook noodles for 3-5 minutes or until tender.

2. Drain noodles and run under cold water until room temperature.

3. Place noodles in a large bowl and add the cabbage, carrots, edamame beans, broccoli, sesame seeds, and green onion.

4. In a separate bowl add the vinegar, soy sauce, garlic, sesame oil, brown sugar and lime juice. Whisk to combine. Slowly drizzle the vegetable oil in while whisking until combined. Add salt and pepper.

5. Mix the salad thoroughly and serve.

MUFFALETTA SANDWICH INGREDIENTS:

• 1 round focaccia or muffaletta bread • 8 oz. mortadella • 8 oz. salami • 8 oz. ham • 8 oz. soppresetta or cappicola • 8 oz. provolone cheese • 8 oz. Roland® Mild or Hot Muffaletta Mix

• 2 Tbsp. Roland® Red Wine Vinegar • 2 Tbsp. Roland® Extra Virgin Olive Oil • 1 tsp. dried basil • 1 tsp. dried oregano • ½ tsp. celery seed

DIRECTIONS:

1. In a medium bowl, whisk together red wine vinegar, extra virgin olive oil, dried basil, dried oregano and celery seed, set aside.

2. Cut focaccia or muffaletta bread in half. Optional: toast bread lightly so inside is crisp.

3. Layer meats in a circular motion on bottom half of bread, repeat with cheese.

4. Evenly spread muffaletta mix on top of cheese and drizzle with oil mixture.

5. Press top of bread firmly on sandwich. Can be wrapped tightly and held up to 2 hours before serving. Unwrap sandwich and cut in quarters.

5-GRAIN KALE SALAD INGREDIENTS:

• 1 cup Roland® Turanicum, cooked • 1 cup Roland® Orzotto, cooked • 1 cup Roland® Einkorn Wheat, cooked • 1 cup Roland® Farro, cooked • 2 cups Roland® Golden Bulgur, cooked • 15.5 ounce Roland® Chick Peas, drained • ½ red onion, sliced thin • 2 cups baby kale • 1 cup dried cranberries • 1 bunch green onions, minced • ¼ cup roasted sunflower seeds

• 2 Tbsp. basil chiffonade • ½ cup Roland® Olive Oil • ¼ cup Roland® Rosé

Wine Vinegar • 3 lemons, juice and zest • 2 Tbsp. Roland® Honey • 1 Tbsp. garlic, minced • Roland® Fine Sea Salt, to taste • freshly-ground black pepper, to taste

DIRECTIONS:

1. Combine cooked turanicum, orzotto, einkorn, farro, and golden bulgur in a large bowl. Add the chick peas, red onion, baby kale, dried cranberries green onions, roasted sunflower seeds and basil and mix.

2. In a separate bowl combine the olive oil, rose balsamic vinegar, lemon juice, lemon zest, honey and garlic. Whisk together until combined.

Pour over the grain salad and mix thoroughly.

3. Season to taste with salt and pepper.

FARRO FRUIT BOWL INGREDIENTS:

• 2 cups Roland® Farro • 1 15 oz. can of Roland® Whole Mandarins in syrup • 1 cup strawberries, chopped • ½ cup blueberries • ½ cup raspberries • ½ cup Roland® Maple Syrup, or more, to taste • ¼ cup fresh mint, torn or chopped

DIRECTIONS:

1. Cook Farro according to package directions and cool. Add all the fruit including the syrup from the Mandarins, and the Maple Syrup, toss. Taste and add more maple syrup if needed. Toss in the mint right before serving. *Any fresh berry can be used in this salad.

CAPRESE PANINI INGREDIENTS:

• Italian boule • fresh mozzarella, cut into ¼ thick slices • Roland® Pesto • Roland® Sliced Oven Roasted Tomatoes • Roland® Balsamic Glaze, original • salt & pepper, to taste

DIRECTIONS:

1. Drain tomatoes and save oil for later use.

2. To assemble Panini, layer bread, fresh mozzarella, pesto, tomatoes, balsamic glaze, additional mozzarella, more pesto and top with bread.

3. Place in a Panini grill and press until cheese begins to melt and remove promptly.

4. Slice on the bias and enjoy.

CURRY COUSCOUS BOWL INGREDIENTS: • 2 cups Roland® Couscous • 2 cups water • 2 Tbsp. Roland® Curry Powder • 1 tsp. Roland® Sea Salt • 1 ½ cups Roland® Chick Peas, drained • ¾ cup raisins

• ¾ cup feta, crumbled or small dice • 3 green onions, sliced thin • ¼ cup lemon juice and zest of 1 lemon • ½ cup Roland® Roasted Red Pepper, Diced • ½ tsp. Roland® Sea Salt • freshly-ground pepper

DIRECTIONS:

1. Place couscous in a bowl.

2. Bring water to a boil with curry powder and 1 tsp. salt. Pour the boiling water over the couscous in the bowl and cover with plastic wrap for 10 minutes. Uncover the bowl and fluff couscous with a fork. Cool down to room temperature.

3. Add chick peas, raisins, feta cheese, green onions, lemon juice and zest, diced roasted red peppers and salt and pepper to the couscous and mix thoroughly.

HARISSA CHICKEN SALAD SANDWICH INGREDIENTS:

• ¼ cup slivered almonds or pine nuts • 1 Tbsp. Roland® Harissa Spice, more to taste • 2-3 Tbsp. fresh parsley, lightly chopped • juice of half a lemon desired consistency • salt & pepper, to taste • 1 cup green apple, diced • leaf lettuce • 1 cup red grapes, sliced in half • ¾ cup Roland® Red & Yellow Diced Peppers • 2 tsp. Roland® Preserved Lemon, • croissants • rotisserie chicken, skin removed and diced • 1 cup greek yogurt, adjust amount to

Marinated with Cardamom, drained

• 1/3 cup green onions, sliced thin

minced (optional)

DIRECTIONS:

1. Gently mix all ingredients, except the lettuce in a bowl until incorporated.

2. Place leaf lettuce on the bottom half of the croissant, then top with chicken salad.

Place another piece of leaf lettuce over the chicken salad and close with the top half of the croissant.

Global Experts in Specialty Foods ®

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