Ingredients For Success by Sysco Connecticut

Sysco Connecticut

Spring Showcase April 30, 2014 10am- 5pm

At Our House: Sysco Connecticut 100 Inwood Road Rocky Hill, CT 06067 Great Products Food Variety

Simple Tools

Industry Trends

*ProďŹ ts Quoted are Approximate

Profitable Solutions 1

INGREDIENTS FOR SUCCESS ..........

MORE PROFIT

elcome and thank you for attending our Ingredients for Success Open House. We have designed this show for you, our most valued customer. We are excited with this event as we have been listening to your feedback and we keep evolving our showcases to help our customers make more money and be even more successful. Hopefully you will notice that this show is like none other as it is unique to our industry. We focused our energies not only creating new ideas and trends but in giving you a platform to implement these opportunities quickly. With the many changes in culinary trends we found it necessary to construct an interactive show for your beneﬁt. Please take the time to engage in our 170 new and exciting menu options. We tried to create something for everyone in our industry to experience.

ow here is how this works. We are offering you a very valuable tool to quickly feature the selected solutions at your own location. As you tour the show, please review our 65 page Recipe/Profitability booklet, for your favorite recipe ideas. Locate these recipes which are numbered in the show and discuss the profit options with each representative. There will be a lot of other new and interesting trends at the Showcase as well. For the numbered recipes in our book we have enclosed a worksheet for you to build your own features/specials from the many menu ideas we are showcasing. Tell us what you want and we will produce 50 copies of a personalized Slugger/Special sheet for you at no cost to you! This will help show you the power of this valuable marketing tool, as we will design it to meet and exceed your expectations! We will furnish profitable menu solutions and give you a fantastic vehicle to deliver those solutions to your customers. Truly unique to our industry! Again, we are excited to present to you our spring 2014 Signature Solutions Show. We hope you enjoy the experience and as always we appreciate your business! Thank you for joining us.

Your Friends at Sysco Connecticut

*Proﬁts Quoted are Approximate

Table of Contents Breakfast

4 -6

Appetizers/Small Plates

7 -12 13 -20

Salads

Romancing the Greens 21 -24 Sandwiches

25 -36

Pizza

37-39

Pasta

40 -45

Entrees

46 -60

Desserts

61 -65

*ProďŹ ts Quoted are Approximate

Breakfast PROFIT $6.47

Egg Basket Delight

Toasted Hash Browns With Egg, Maple Sausage & Cheese

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

0.50

POTATO HASHBROWN SHRD NSTR

SYS NAT

4377677

1.00

*BUTTER SOLID USDA AA SALTED

WHLFARM

5925987

1.00

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

1.00

*CHEESE CHDR JACK SHRD FCY

CASASOL

2406189

5.00

EGG LIQUID NO CHOL NONFAT OPT

WHLFCLS

2580728

0.50

PEPPER RED BELL LARGE FRESH

SYS IMP

1079250

1.00

*BACON PIZZA TOPPING CKD 3/4"

AREZZIO

2548162

2.00

SAUSAGE PORK LNK MAPLE

SYS CLS

2140556

Recipe Instructions: 1.In a bowl mix hasbrown, butter, pepper 2.Press onto bottom and sides of greasedmuffin cups 3.In another bowl mix eggs red bell pepper 4.pre-bake bacon 15 min 5.Pinch sausage out of casing and mix in crumbled bacon and sausage into egg mixture 6.Fill hashbrown cups with egg mixture and top with cheese/ Bake 375 degrees for 20 minutes

Suggested Sell 8.99 Raw Cost

2.52

PROFIT $11.77

Tender Fillet Mignon MedallionsServed Benedict Style With Poached Eggs And Creamy Horseradish Hollandaise Sauce

Recipe

Suggested Sell 15.99 Raw Cost

4.22

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

STEAK FILET MEDALLION SEL

BHB/NPM

8684664

0.50

SPICE PEPPER SUPREME

IMP/MCC

1057983

2.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

1.00

BREAD BUN CHALLAH SLIDER

TRIOVEN

1428980

1.00

SPREAD GARLIC

AREZZIO

5975016

1.00

CHIVE FRESH

PACKER

1287341

1.00

HORSERADISH WHITE PRPD

AREZZIO

5974951

1.00

SAUCE MIX HOLLANDAISE

KNORR

5527908

Recipe Instructions: 1. Combine hollandaise mix, horseradish, diced chives, and garlic butter to make sauce 2. season filet medallions with salt and pepper supreme and sautee to desired temp 3. poach 2 eggs 4. Slice challah slider in half and toast until golden brown 5. assemble plate with toasted challah on bottom, topped with filet, then poached eggs, then drizzle with hollandaise

Steak Cutlet & Eggs Poached Eggs & Steak With A Cherry Tomato Compote

Recipe

Suggested Sell 12.00 Raw Cost

3.90

PROFIT $8.10

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

STEAK STRIP VEIN CH

BHB/NPM

3303195

2.00

BREAD CRUMB ITAL

MIGLIOR

8282758

3.00

*EGG SHELL LARGE WHITE USDA AA

WHLFCLS

2105773

2.00

*OIL OLIVE CANOLA EVO 90/10

AREZZIO

5655618

4.00

TOMATO CHERRY ITAL

LAVALLE

4842980

1.00

BASIL FRESH

PACKER

1794882

0.50

SPICE PEPPER RED CRSHD

AREZZIO

5935697

2.00

WINE COOKING SAUTERNE

SYS CLS

4345542

0.50

SPICE PEPPER SUPREME

IMP/MCC

1057983

2.00

ONION DICED 3/8" YEL

SYS NAT

5905013

Recipe Instructions: 1. Saute tomato, chopped onion, pepper supreme and crushed pepper together and deglaze with white wine 2. let simmer until alcohol cooks out and you recieve desired consistancy. (chunky and thick) 3. slice steak length wise into 2 sepperate pieces and pound into cutletts 4. use standard breading procedure with steak (flour, eggwash, breading) 5. pan fry breaded cutletts for 2-3 min on eash side (until golden brown) 6. in a seperate pan, cook remaining 2 eggs over easy

*ProďŹ ts Quoted are Approximate

Breakfast PROFIT $6.47

Mini Croissants With Citrus Spread

Warm Mini Croissants with Orange and Honey butter

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

DOUGH CROISSANT MINI VARIETY

BLPSTRY

2083518

2.00

*BUTTER SOLID SALTED NON USDA

WHLFCLS

5926928

12.00

HONEY PURE LIGHT AMBER JUG

SYS REL

3374097

0.25

CINNAMON

IMP/MCC

5228630

0.25

ORANGE FANCY FRSH

SYS IMP

7651910

Recipe Instructions:

Suggested Sell 4.99 Raw Cos

.95

“1. 1 Place Croissants on parchment covered sheet pan 2. 2 Bake 350 degree convection oven (375 convention oven) for 18-20 minutes 3. 3 make the butter spread whil croissants are baking 4. 4 zest the oranges and juice the pulp 5. 5 Whip the butter, add the honey, ciinamon, the orang juice and zest 6. 6 portion the spreead into 2oz ramekins and refrigerate until needed 7. pretzel croisants come out best if you spray the parchment paper with cooking spray before baking 8. Serving instructions 9. Warm the croissants in an oven for 2 minutes before serving in a basket or on a plate 10. Place 1 pretzel Croissants, whole grain croissant and one butter croissant in a serving basket 11. Garnish with and orange wedge if desired”

Look For These Recipes And Much More On Chef Ref.sysco.com Cor

nbre

ad P

anc

ake

The Great Gluten Free Pumpkin Pancakes

Scan the QR code to go to Chef Ref

*Proﬁts Quoted are Approximate

Breakfast Blueberry Parfait

PROFIT $3.78

Yogurt, Granola & Fresh Bluberries

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

YOGURT BLUEBERRY LOW FAT

CROWLEY

5961117

1.00

BLUEBERRY FRESH

PACKER

6359673

2.00

CEREAL GRANOLA OATS N HNY

NAT VLY

6690675

4.00

BLACKBERRY FRESH

PACKER

1007871

1.00

CUP PAPER CLD POLY 5OZ

SYSTRNZ

1992934

Recipe Instructions: 1. 2. 3. 4.

Suggested Sell

Raw Cost

Spoon 3 oz of blueberry yogurt into bottom of cup Drop 8 blueberries onto 1st layer of yogurt Spoon 3 oz of blueberry yogurt on top of the fresh blueberries Sprinkle granola on top

5.99 2.21

Chocolate Parfait

PROFIT $2.04

Low Fat Granola Layered With Vanilla Yogurt And Chocolate Pudding

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

CEREAL GRANOLA L/FAT NO RSN

KELLOGG

2973188

2.00

YOGURT VANILLA LIGHT & FIT

DANNON

2328391

4.00

CHOCOLATE CHIP MINI SEMISWT 4M

HERSHEY

4144697

0.25

PUDDING MIX CHOC RED CAL

SYS CLS

7742811

4.00

MILK 2% RDUC FAT

WHLFARM

4907648

Recipe Instructions: 1. Before you start, gather all your supplies like clear 12oz cups w. lids, low fat vanilla yogurt and Kellogg’s low fat Granola 2. Start at the bottom with a healthy protion of Granola

Suggested Sell 3.99 Raw Cost

1.95

PROFIT $2.23

Strawberry Parfait

Low Fat Granola Wiith Fresh Straawberries And Light yogur

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

CEREAL GRANOLA L/FAT NO RSN

KELLOGG

2973188

2.00

STRAWBERRY FRESH

PACKER

0773150

1.00

*SUGAR BROWN LIGHT

BKRSCLS

1854926

6.00

YOGURT VANILLA LIGHT & FIT

DANNON

2328391

Recipe Instructions: 1. Before you start, gather all your supplies. 2. Start at bottom w/ Granola, add layers of yogurt and pudding and top with strawberries.”

Suggested Sell 3.99 Raw Cost

1.76

*Proﬁts Quoted are Approximate

Appetizers/Small Plates Ginger Marinated Shrimp Satay

PROFIT $9.84

With Spicy Thai Peanut Dip

Recipe

Suggested Sell 12.99 Raw Cost

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

*SHRIMP WHT P&D TLON 26/30

PORTBTY

6731515

6.00

SKEWER BAMBOO 8" 100 CT

ROFSON

4943619

2.00

SAUCE ORIENTAL PONZU

MYRONS

5303573

1.00

GINGER ROOT FRESH

SYS IMP

1185545

1.00

ONION GREEN ICELS

SYS NAT

7350788

2.00

SAUCE PEANUT BNGKOK

TSANG

8230971

1.00

*PEANUT DRY RSTD UNSLTD

SYS CLS

9541772

Recipe Instructions: 1. Marinate shrimp in ponzu, ginger and scallion for 15-30 minutes 2. Skewer the shrimp and grill until cooked(1-2 min)

3.15

Local Cheese Board

PROFIT $7.81

A New England Selection

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

STRAWBERRY FRESH

PACKER

0773150

0.50

RASPBERRY RED FRESH

PACKER

1182336

0.25

BLACKBERRY FRESH

PACKER

1007871

6.00

CHEESE ASST LOCAL NEW ENGLAND

SEA CST

8284329

Cheese Box Includes: Berkshire Blue (Ma), Smiths Smoked Gouda (MA), Pineland Farms Cheddar (Maine), Pineland Farms Salsa Jack Blythedale Farms Brie/Cambert (Vt) Vermont Creamery Goat (Vt) Recipe Instructions:

Suggested Sell 12.99 Raw Cost

1 Cut cheese into desired piecies (approx) 1oz each type

5.18

PROFIT $6.25

Mediterranean Soup Board

Served with Flatbread and 600 Day Proscuitto

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

8.00

SOUP VEG MEDIT GRLD

KTLCUSN

2213460

5.00

CRACKER FLATBREAD SUPREME

SYS IMP

5855739

2.00

FIG BLACK MISSION

LVOFARE

4146874

1.00

HAM PROSCIUTTO 600 DAYS PARMA

ILNUMRO

0477402

2.00

OLIVE ITALIAN MIX IN OIL

AREZZIO

5012091

1.00

CHEESE BLEND CAESAR SHAVED

BELGIO

7071216

CHICKEN BREAST

COLMAN

Recipe Instructions:

Suggested Sell 10.99 Raw Cost

1 .Skewer a 4 oz chicken breast and grill 2. Heat up soup 3. Slice 1 oz of proscuitto 4. Serve with the flatbread and cheese

4.74

*ProямБts Quoted are Approximate

Appetizers/Small Plates PROFIT $8.17

Yankee Soup Board

New England Clam Chowder with Turkey Brioche and Mini Babycake

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

8.00

SOUP CHOWDER CLAM N.E. FRESH

KTLCUSN

1625110

1.00

ROLL PRETZEL MINI COBURG

BAV BAK

2233415

1.00

ROLL BREAD MINI BRIOCHE

TRADBRD

6259186

1.00

*BUTTER WHIPPED SLTD USDA AA

WHLFARM

5426937

1.00

SYRUP MAPLE PURE

MCLURES

7822381

2.00

CHEESE CHDR X SHRP WHT PRNT VT

CABOT

2534535

2.00

CHEESE PEPPER JACK

CABOT

2175578

3.00

CRACKER OYSTER BULK

WSTMNST

7208762

5.00

POTATO PANCAKE MINI BABYCAKE

MCCAIN

7383482

2.00

TURKEY BRST OVN RST ARTISN ABF

COLEMAN

2025530

Recipe Instructions: 1. Heat soup 2. Serve with a roasted turkey sandwich and mini babycake potatoes

Suggested Sell 12.99 Raw Cost

4.82

PROFIT $6.33

Bahian Spiced Wings

Flavorful Jumbo wings with cumin & red pepper

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

SPICE OREGANO LEAF

IMP/MCC

5264320

0.50

SPICE PEPPER WHITE GROUND

IMP/MCC

5229463

0.25

SPICE PEPPER RED CRUSHED

IMP/MCC

5913454

8.00

CHICKEN WING CKD MARN IQF JMB0

PERDUE

7230030

0.10

*SALT KOSHER

SYS CLS

6040760

0.10

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

1.00

SPICE CUMIN GRND

IMP/MCC

5913439

Recipe Instructions: 1. Mix spices together and rub wings. Refridgerate for 1 hour to asorb spice blend 2. Roast in oven until done or deep fry

Suggested Sell 9.99 Raw Cost

3.60

PROFIT $9.52

Lobster Shooter Trio with Margarita Salsa

Hard Shelled Lobster Claw served with peppers, onions & cilantro

Recipe

Suggested Sell 13.99 Raw Cost

4.47

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

*LOBSTER MEAT CK-CKL BLEND 38%

PORTPRM

1488739

3.00

TOMATO DICED FRESH

PACKER

1371012

1.00

PEPPER GREEN BELL MEDIUM FRESH

PACKER

1000397

1.00

ONION RED FRESH MEDIUM

PACKER

1275007

2.00

JUICE TOMATO FCY

SCRMNTO

0963793

1.00

VINEGAR RED WINE

REGINA

4042479

1.00

PEPPER JALAPENO FRESH

SYS IMP

1185156

1.00

CILANTRO FRESH

PACKER

1679950

1.00

OIL OLIVE EXTRA VIRGIN

PRIMIO

7909825

1.00

Tequilla

1.00

SQUASH ZUCCHINI MEDIUM

PACKER

6368856

Recipe Instructions: 1. 1/4 “” dice peppers, onions, squash and cilantro 2. Mix all ingredients together and season to taste 3. Serve ina chilled shot glass, topped with lobster

*Proﬁts Quoted are Approximate

Appetizers/Small Plates PROFIT $11.16

Korean Beef Tacos

Tender Skirt Steak Wrapped In Jicama With Asian Pear And Sesame Dressing Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

BEEF SKIRT INSIDE FAJ SEAS FZ

CABBHNP

0271821

2.00

SAUCE BBQ MILD TRDTNL

SYS IMP

2728335

1.00

GARLIC WHL PLD

SYS NAT

6651020

3.00

JICAMA ROOT FRESH

PACKER

1079193

2.00

PEAR ASIAN FRSH

PACKER

7103922

0.50

SALAD BLEND ASIAN

SYS IMP

6941599

1.00

*DRESSING ASIAN SESAME

MARZETI

3630324

1.00

HONEY PURE CLOVER GR A

SYS CLS

4361432

1.00

OIL SESAME SEED TOASTED PURE

INTLSUP

5967492

Recipe Instructions: 1.Blend together bbq sauce, ginger, honey, garlic, sesame oil and warm to a simmer and let cool 2.Peel jicama and slice on slices 1/16th”” slices in large rounds 3.Shred asian pears on a mandolin with the skin on and mix with salad blend and sesame dressing 4.Grill the skirt steak to desired temp medium is best for the application 5.Slice thing and lay on jicama rounds top with slaw and fold over jicama (hold with toothpick

Suggested Sell 13.99 Raw Cost

2.83

PROFIT $9.26

Grilled Filet Tostada

Quick Grilled Filet With Cilantro, Corn Relish, Avocado & Lime

Recipe

Suggested Sell 12.99 Raw Cost

3.73

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

STEAK FILET TIPS FRZ

BHB/NPM

3012606

1.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

1.00

SEASONING RUB SMKY CHILE CUMIN

LAWRYS

8487698

2.00

*TORTILLA CORN YEL 6" FRSH

CASASOL

2284101

1.00

*CORN COB GR A

SYS CLS

1025196

1.00

AVOCADO HASS FRSH HLV INDW HPP

CASASOL

6297594

1.00

*OIL OLIVE BLEND 90/10

AREZZIO

5934294

1.00

TOMATO DICED FRESH

PACKER

1371012

1.00

ONION RED FRESH JUMBO

SYS IMP

1094663

0.50

LIME FRESH 200CT

PACKER

1048313

Recipe Instructions: 1.Fry corn tortillas whole. Until crispy 2.Grill corn until charred and cut kernals off cob 3. Combine corn, diced avocado. Tomato, diced red onion, lime juice and olive oil into a large bowl and mix together to make relish 4. Season steak with salt and chili cumin. Grill to desired temp 5. Slice steak on bias and spread accross tortillas 6. Top with relish

Poor Man’s Surf and Turf

PROFIT $7.95

Sunday Sauced Meatballs With Grilled Swordﬁsh And Green Beans

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

*MEATBALL ALL PURP ITAL STY 1O

AREZZIO

7673700

1.00

SWORDFISH PRTN 1/2RND SKON 4OZ

PORTSIM

1609460

6.00

JUICE TOMATO FCY

SCRMNTO

0963793

0.05

LEMON CH FRESH

PACKER

1007558

2.00

BEAN GREEN FDSVC TRIMMED FRSH

SYS IMP

1810910

2.00

CELERY FRESH

SYS IMP

1120625

1.00

*SALT KOSHER

SYS CLS

6040760

1.00

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

2.00

Vodka

Recipe Instructions:

Suggested Sell 10.99 Raw Cost

1.Cut swordfish into quarters and grill, sear off meatball and kabob on metal skewer 2.Mix tomato juice and vodka 3.Pour bloody mary over ice in large glass, garnish with beans, lemon and grilled kabob

3.04 *Proﬁts Quoted are Approximate

Appetizers/Small Plates PROFIT $9.45

Tempura Lobster Canapé

Served Over Butternut, Kale & Quinoa Cake With Tarragon Aiol

Recipe

Suggested Sell 13.99 Raw Cost 4.54

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

*LOBSTER MEAT CLW/KNKL VAC

PORTPRM

5841648

2.00

BATTER MIX TEMPURA GLDN FLAVOR

SYS CLS

4979027

1.00

OIL SESAME PURE 100%

ROLAND

5438536

4.00

SQUASH BUTTERNUT CKD BOIL/BAG

SYS IMP

0570481

1.00

KALE FRESH GRN SHRD 1/8 SEPCLR

SYS NAT

1894387

2.00

GRAIN SPECIALTY QUINOA

ROLAND

6157739

0.50

*SALT GRANULATED PLAIN ROUND

SYS CLS

4222444

0.25

SPICE PEPPER BLACK GROUND

AREZZIO

5935689

1.00

*MAYONNAISE CULINARY XHV DTY

SYS IMP

4002416

1.00

JUICE LEMON

REALEMN

4011482

1.00

TARRAGON FRESH

PACKER

1680032

Recipe Instructions: 1.In a food processor, combine mayo, lemon juice and tarragon to make aiol sauce 2.In a bowl, combine Sesame oil,cooked quinoi, salt, pepper shredded Kale and cooked butternut squash 3. to create patty. Make patty and pan sear in a hot pan until golden brown on EACH side. 4. Put the lobster meat into tempura batter and fry for 2-3 minutes

PROFIT $8.91

Fajita Nachos

Tri Color Chips Piled High With Jack And Cheddar Cheese and Onions Peppers And Beef Fajita Meat

Recipe

Suggested Sell 11.99 Raw Cost

3.08

Black Bean & Butternut Squash Chili

Roasted Butternut Squash With Swiss Chard And Black Beans

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

STEAK FAJITA MEAT FRZN

BHB/NPM

0760205

2.00

PEPPER ASSORTED TRI-COLOR

PACKER

1121474

1.00

ONION RED FRESH JUMBO

SYS IMP

1094663

1.00

CILANTRO FRESH

PACKER

1679950

0.50

AVOCADO HASS FRSH HLV INDW HPP

CASASOL

6297594

2.00

SALSA JALAPENO FIRE RSTD

CASASOL

2724607

1.00

*CREAM SOUR CULTRD GRADE A

WHLFARM

5020193

5.00

*TORTILLA CORN YEL 6" FRSH

CASASOL

2284101

Recipe Instructions: 1. Marinate steak overnight with chili cumin 2. Quarter the corn tortillas and fry until crispy 3. Grill peppers and onions until soft and charred slightly on outside. Remove stem and seeds from peppers 4. Chop onions and peppers into a small dice 5. Put tortillas on bottom of an oven safe platter and top with the onions, peppers, steak, and cheese 6. Place in oven until cheese is melted and bubbling

SERVES 10

PROFIT $5.33

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

SOUP BASE VEGETABLE LIQ CONC

KNORR

0188183

2.00

*OIL OLIVE BLEND 75/25

AREZZIO

7264361

3.00

ONION SLIVERED 1/4" YEL

SYS NAT

4160784

1.00

GARLIC WHL PLD

SYS NAT

6651020

1.00

SQUASH BUTTERNUT FRSH

REGGRWN

6036483

1.00

*BEAN BLACK

CASASOL

5844220

1.00

TOMATO DICED IN JUICE XSTD

AREZZIO

5902291

2.00

CHARD SWISS GREEN

PACKER

3102183

10.00

CROUTON SEASONED HMSTY ZTF

SYS CLS

7762329

4.00

SPICE CHILI POWDER LT

IMP/MCC

5228564

2.00

SPICE CUMIN GRND

IMP/MCC

5228713

Recipe Instructions:

Suggested Sell 5.99 Raw Cost

0.66

1. Heat oil in heavy large pot over med to high heat. Add onions and garlic sautee until tender and golden 2. Add squash then chili powder and cumin 3. Stir in beans, prepared veg base and tomato with juice; bring to a boil. Reduce heat and simmer uncovered until tender 4. Squash is tender. Stir in swiss chard simmer until chard is tender but still bright green. Season to taste with salt and pepper.

*Proﬁts Quoted are Approximate

Appetizers/Small Plates PROFIT $6.35

Lamb Meatballs

Roasted Lamb Meatballs With A Dill Yogurt Sauce

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

*BREAD PULLMAN WHEAT 28SLI

SYS CLS

8386815

1.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

1.00

SPICE THYME LEAVES WHL

IMP/MCC

5913504

0.25

LAMB GROUND BULK 1296

PACKER

1197227

0.25

YOGURT PLAIN ORIGINAL FTFR

YOPLAIT

1612092

0.25

DILL BABY FRSH

PACKER

3451606

0.50

LEMON CH FRESH

SYS CLS

2252039

Recipe Instructions:

Suggested Sell 8.99 Raw Cost

2.64

1.Pulse bread in electric blender until 1/4 cup is yeilded 2.Combine lamb egg bread crumbs and thyme together until well blended 3.Form mixture into small balls about 3/4 oz each 4.Place meatballs in an oiled shallow baking pan 5.Bake at 375 for 10-12 min 6.Mix yogurt dill weed and lemon peel together place in a serving bowl and top with fresh dil

Italian Antipasto Martini

PROFIT $8.48

A Yummy Bite To Go With Your Martini

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

*APTZR ARTICHOKE ANTIPASTO SKW

NO FORK

5324456

2.00

OLIVE MIX PROVENCAL

LIFPROV

8651590

1.00

Vodka of Choice 3 oz.

Recipe Instructions: 1. Use one antipasta skewer and a few Provencal olives for this classic martini

Suggested Sell 10.00 Raw Cost

1.52

PROFIT $7.07

Trufﬂe-Parm Calamari Fries

Deep Fried Calamari sticks with a spicy tomato sauce and trufﬂe spray Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

10.00

CALAMARI STRIP BRD FRY

SEAWNGS

2479427

3.00

*SAUCE TOMATO

SYS CLS

4001921

0.25

SPICE PEPPER RED CRSHD

AREZZIO

5935697

2.00

CHEESE PARM IMP/DOM BLEND GRTD

AREZZIO

2039964

1.00

OIL TRUFFLE WHT FRCH SPRAY

DALASOG

8829796

Recipe Instructions:

Suggested Sell 8.99 Raw Cost

1. Deep fry calamari fries until golden brown 2. Plate the calamari and spritz with truffle oil, serve with spicy marinara

1.92

*Proﬁts Quoted are Approximate

Appetizers/Small Plates Scallop 1/2 Shell w/ Duck PROFIT $7.86

Shell on scallop with duck bacon, sage & buttermilk croûton

Recipe

Suggested Sell 10.99 Raw Cost

3.13

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

SCALLOP SHELL HALF N/ROE 30-40

PRFND

2675912

1.00

BACON DUCK APPLEWOOD SMKD

MAPLELF

1599376

1.00

SAGE FRESH

PACKER

1680016

1.00

*BREAD WHITE CNTRY BTRMILK 14S

BBRLCLS

6279426

1.00

GARLIC WHL CLOVE PLD FRESH

PACKER

1396746

3.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

1.00

GLAZE BALSAMIC

AREZZIO

0651828

0.10

SALT KOSHER

DIACRYS

6305346

0.10

SPICE PEPPER BLACK SHAKER GRND

IMP/MCC

5661442

Recipe Instructions: 1. Saute garlic w/ butter, chopp duck bacon, fresh sage, and white bread to create a stuffing 2. Remove scallop from shell and add stuffing to botton of the shell 3. Put scallop back in shell on top of stuffing and season with salt and pepper 4. Cook under salamander until scallop and stuffing are glolden brown 5. Garnish with balsamic glaze

PROFIT $6.08

Phyllo & Grilled Vegetable Crisps

Thin Phyllo crisps topped with vegetables, argula & Gorgonzola

Recipe

Suggested Sell 8.99 Raw Cost

2.91

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

DOUGH PHYLLO

ATHENS

1170596

2.00

SQUASH ZUCCHINI FCY FRSH

SYS IMP

8677932

2.00

ONION SWEET FRSH

PACKER

3812807

2.00

PEPPER ASSORTED TRI-COLOR

PACKER

1121474

1.00

TOMATO RSTD SLOW MARNTD RED

SEVILLO

7601463

1.00

GARLIC CHOPPED IN OIL

AREZZIO

5975271

0.50

ARUGULA BABY WILD FRSH

B&W

7975374

2.00

CHEESE GORGONZOLA CRUMBLE

AREZZIO

8495412

1.00

OIL OLIVE BIB BLEND 51/49

CORTO

0217428

1.00

GLAZE BALSAMIC TRUFFLE

CUCIN V

7123310

Recipe Instructions: “1. Preheat oven to 350 2. Saute and caramelize all the vegetables together with garlic and olive oil slightly 3. Brush phyllo with butter in between each of the 5 layers 4. Bake the phyllo for 12-15 minutes until golden and flaky 5. Spread all the vegetables over phyllo, top with chopped arugula and gorgonzola

Assorted Cheese & Charcuterie Offering

PROFIT $8.06

600 day Parma, Coppa, dry salami with red dragon cheddar, goat cheese & Irish blue. Served with ﬁg jam and croustini.

Recipe

Suggested Sell 12.99 Raw Cost

4.93

AMOUNT

DESCRIPTION

BRAND

CODE

0.50

HAM CURED HOT COPPA

MOLINAR

6713954

0.50

HAM PROSCIUTTO 600 DAYS PARMA

ILNUMRO

0477402

1.00

SALAMI DRY CALABRESE

OLLI

1440109

1.50

CHEESE CHEDDAR RED DRAGON

ABRGRNY

1841272

1.50

CHEESE BLUE CASHEL IRSH

CASHEL

9943135

1.50

CHEESE GOAT MILD GOUDA

CHSLAND

2008134

12.00

TOAST COCKTAIL PARTY

LIFPROV

0666180

1.00

JAM FRUIT FIG

LIFPROV

6353833

Recipe Instructions: 1.Thinly shave meats on slicer and arrange on a wooden serving board 2.Slice and or chunk cheeses and arrange on the board 3.Scatter party toasts around the board 4.Place fig jam in a small ramekin on the board”

*Proﬁts Quoted are Approximate

Salads PROFIT $6.13

Roast Beef & Pear & Blue Salad Certiﬁed Angus Roast Beef thinly sliced with Arcadian Lettuce, Pears and Blue Cheese

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

BEEF ROAST TOP RND C/OFF RARE

CAB

8412623

0.50

PEAR FRESH PER 12CT CRTN

SYS IMP

6242671

1.00

CHEESE BLUE CRUMBLES

SYS IMP

8495389

2.00

LETTUCE FRESH ARCADN HVST CLS

SYS NAT

1132050

0.50

*SALT KOSHER

SYS CLS

6040760

0.25

PEPPER BLACK FINE GRND

D'ALLAS

4590873

2.00

*DRESSING RANCH BUTTERMILK

SYS IMP

1404755

Recipe Instructions:

Suggested Sell 9.99 Raw Cost

3.86

1. 2. 3. 4. 5. 6.

Slice 6 oz CAB Roast Beef Core and Silce Pear Place greens on plate Fan the sliced CAB Roast Beef over center of greens Drizzle with Blue Cheese dressing and sprinkle with crumbles Position pear slices and seaon gently with salt and pepper

PROFIT $6.27

Fresh Mozzarella & Grilled Watermelon Served with Thai Basil Salad

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

CHEESE MOZZ FRSH PEARLS 2.5 GR

BELGIO

5508084

4.00

MELON WATERMELON WHLSDLS FRSH

PACKER

1572353

1.00

BASIL FRESH

PACKER

1794882

2.00

ONION GREEN ICELS

SYS NAT

7350788

1.00

VINEGAR BLSMIC WHITE

ROLAND

6278022

1.00

HONEY PURE CLOVER GR A

SYS CLS

4361432

1.00

OIL OLIVE EXTRA VIRGIN

PRIMIO

7909825

0.25

*SALT KOSHER

SYS CLS

6040760

0.50

SPICE PEPPER BLACK SHAKER GRND

IMP/MCC

5661442

Recipe Instructions:

Suggested Sell 7.99 Raw Cost

1.72

1. Prepare honey balsamic glaze by mixing white balsamic vinegar, honey and olive oil. 2. Mix in chopped basil and chopped green onions and add salt and pepper. 3. Add and mix fresh mozzarella until well coated. 4. Grill watermelon wedge and place on plate. 5. Arrange fresh mozzarella honey balsmic glaze mixture on top of watermelon wedge.

PROFIT $7.09

Pecan Wood BLT Salad

With Fresh Mozzarella And Arcadian Lettuce

Recipe

Suggested Sell 9.99 Raw Cost

2.90

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

BACON SLICED PECAN SMOKE 13/17

HORMEL

0373090

3.00

TOMATO CHERRY FRESH

SYS IMP

2203024

3.00

CHEESE MOZZ CILIEGENE FRSH

AREZZIO

2491751

2.00

*OIL OLIVE EXTRA VIRGIN ITALY

SUPREMA

4497301

1.00

VINEGAR BALSAMIC ITALY

AREZZIO

5889654

1.00

*DRESSING GARLIC FTFR BALSAMIC

SYS IMP

6703797

2.00

LETTUCE FRESH ARCADN HVST CLS

SYS NAT

1132050

Recipe Instructions: 1. Toss chopped bacon, tomatos, and fresh mozzerella with olive oil and balsamic vinegar. 2. Add salt and pepper to taste. 3. Place on top of plated arcadian greens 4. Finish with Garlic Dressing placed on top of bacon mixture. Recipe Instructions:

*Proﬁts Quoted are Approximate

Salads Scallop & Kale Caesar

PROFIT $8.05

Baby Kale Tossed With Crutons, Chaved Caesar And Scallops

Recipe

Suggested Sell 12.99 Raw Cost

4.94

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

SCALLOP IQF 20-30CT CHEM FREE

GRT AM

2412221

4.00

KALE BABY

PACKER

1600258

2.00

CROUTON GARLIC DELI STY ZTF

SYS CLS

7765656

2.00

CHEESE BLEND CAESAR SHAVED

BELGIO

7071216

2.00

*DRESSING CAESAR ORIG CARDINI

CARDINI

5098009

3.00

BUTTERMILK REG

HP HOOD

1844737

2.00

BREAD CRUMB ITALIAN

PROGRSO

4914644

Recipe Instructions: 1. Defrost 5oz of 20/30 scallops(approximately 7-9 each) 2. Dip scallops in buttermilk and then roll in the bread crumbs 3. Drop them in a 350 degree fryer for 1-2 minutes or until golden brown 4. In a bowl, combine fresh kale, croutons, caesar dressing and toss gently 5. Mix in cooked scallops to the salad 6. Add shredded parm for garnish

PROFIT $6.74

Spicy Thai Peanut Noodles

Thin Pasta With Cucumbers, Carrots And Sesamee Dressing

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

*DRESSING THAI PEANUT SPICY

MARZETI

2586871

4.00

*PASTA SPAGHETTI 10 IN

LABELLA

4862983

3.00

CUCUMBER FRESH

SYS IMP

7413040

0.50

CARROT MATCHSTICK SHRED

SYS NAT

1675750

2.00

ONION GREEN ICELS

SYS NAT

7350788

2.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

1.00

SPICE SESAME SEED WHL WHITE

IMP/MCC

2473132

Recipe Instructions: 1.Cook pasta to al dente, drain and cool 2.Combine pasta and dressing in large mixing bowl 3.Add remainder of ingredients and toss gently

Suggested Sell 7.99 Raw Cost

1.25

PROFIT $8.81

Salmon Nicoise Salad

Atlantic Salmon baked with green beans, eggs, tomatoes & potatoes

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

*SALMON ATL PRTN SKLS 6 OZ NOR

PORTSIM

8496341

4.00

BEAN FRENCH WASHED/TRIMMED

PACKER

6853263

1.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

2.00

TOMATO BULK 5X6 FRESH

SYS IMP

1763432

3.00

POTATO FINGERLING ASST

PACKER

8431353

2.00

*DRESSING CHAMPAGNE VINAIGRETT

MARZETI

2460057

Recipe Instructions:

Suggested Sell 14.99 Raw Cost

1. Bake Salmon in oven till done( 10 min) 2. Blanch green beans. Cook Eggs. Roast potatoes until soft 3. Toss salad with champagne dressing and top with salmon

6.18

*ProямБts Quoted are Approximate

Salads PROFIT $9.42

Champagne Scallop Salad

Buttermilk Breaded Scallops Tossed With Peppers, Oranges, Tomatoes And Cilantro

Recipe

Suggested Sell 14.99 Raw Cost

5.57

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

*DRESSING CHAMPAGNE VINAIGRETT

MARZETI

2460057

1.00

ONION GREEN ICELS

SYS NAT

7350788

1.00

PEPPER JALAPENO FRESH

SYS IMP

1185156

1.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

1.00

PEPPER YELLOW BELL FRSH

PACKER

8439143

0.50

ORANGE FANCY FRSH

SYS IMP

7651910

1.00

TOMATO CHERRY FRESH

SYS IMP

2203024

0.50

AVOCADO HASS FRSH HLV INDW HPP

CASASOL

6297594

0.50

LETTUCE BIBB HYDRO FRESH

PACKER

1505361

6.00

SCALLOP IQF 30-40CT CHEM FREE

GRT AM

2412258

1.00

BUTTERMILK REG

HP HOOD

1844737

1.00

BREAD CRUMB ITALIAN

PROGRSO

4914644

Recipe Instructions: 1. 2. 3. 4. 5. 6.

Defrost 1#of 30/40 scallops Dip into buttermilk then into bread crumbs Place in fryer for 1-2 minutes or until they are golden brown Combine ll ingrediants(except boston lettuce) in a large bowl Gently toss salad Arrange lettuce leaves in bowl and top with mixture of vegetables and scallops

PROFIT $5.68

Moody Blue Green Bean Salad

Smoked Blue Cheese With Fresh Green Beans, Tomato And Red Onion

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

CHEESE BLUE MOODY

ROTHKAS

7777630

5.00

BEAN GREEN FDSVC TRIMMED FRSH

SYS IMP

1810910

3.00

TOMATO GRAPE FRSH

SYS IMP

6017263

2.00

ONION RED JMBO FRSH

SYS IMP

8399925

2.00

DRESSING VINAIGRETTE LITE RED

Recipe Instructions: 1.Cut vegetables to desired size and place in a medium size bowl 2.Crumble cheese and add to bowl

Suggested Sell 8.99 Raw Cost

3.31

Quinoa with Ham

PROFIT $7.89

Quiona Tossed With Diced Ham, Peppers, Feta & Greek Dressing Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

HAM BONELESS UNCURED ABF

COLEMAN

2024943

3.00

TOMATO BULK 5X6 FRESH

SYS IMP

1763432

2.00

ONION RED FRESH MEDIUM

PACKER

1275007

2.00

PEPPER ORANGE BELL IMP FRESH

PACKER

1595503

3.00

CHEESE FETA PAIL

MKZ IMP

9768342

3.00

*DRESSING GREEK FETA CHEESE

SYS IMP

6475719

3.00

QUINOA GRAIN RED

WDLAND

1870320

2.00

OLIVE KALAMATA PITTED

INTLIMP

5429766

Recipe Instructions:

Suggested Sell 12.99 Raw Cost

1.Toss all ingredients and garnish with fresh basil

5.10

*ProямБts Quoted are Approximate

Salads PROFIT $5.83

Fresh Mozzarella Pasta Salad With Orzo And A Light Olive Oil & Tomato

Recipe

Suggested Sell 8.99 Raw Cost

3.16

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

GRAIN SPCLTY ORZO TRI-COLORED

INTLIMP

3746849

3.00

CHEESE MOZZ FRSH OVALINI 4 OZ

AREZZIO

2389252

3.00

TOMATO ROMA FRESH

PACKER

2283844

1.00

BASIL FRESH

PACKER

1794882

0.50

SPICE PEPPER RED CRSHD

AREZZIO

5935697

1.00

*OIL OLIVE EXTRA VIRGIN FRUTAT

SUPREMA

5534151

Recipe Instructions: 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. 2. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. 3. Drain well, and let cool. 4. Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. 5. Gently mix in the orzo pasta and toss lightly to coat the igredients with oil.

PROFIT $3.77

Asian Broccoli Slaw

Shredded Broccoli With Cranberry, Chow Mein Noodles And Sesame Dressing

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

BROCCOLI FRESH SLAW MIX W/COLR

SYS IMP

8749087

1.00

CRANBERRY DRIED

SYS IMP

7102403

1.00

NOODLE CHOW MEIN

LA CHOY

4004438

0.50

NUT PISTACHIO SHELLED NAT

FSHRNUT

4858080

1.00

*DRESSING SESAME TOASTED

SYS IMP

8112336

Recipe Instructions: 1. Place broccoli slaw in bowl 2. Top with cranberries, pistachio and noodle 3. Toss with sesame dressing

Suggested Sell 5.99 Raw Cost

2.22

PROFIT $6.80

Chopped Buffalo Salad

Spicy Chicken Bites With Romaine, Blue Cheese And Ranch Dressing

Recipe

Suggested Sell 8.99

Raw Cost

2.19

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

LETTUCE ROMAINE SHREDDED 3/8"

SYS IMP

8599702

4.00

CHICKEN BITE BRD W/SRIRACHA SA

BRKBUSH

1981287

1.00

CHEESE BLUE CRUMBLES

SYS IMP

8495389

1.00

*DRESSING RANCH BUTTERMILK

SYS IMP

1404755

2.00

CELERY FRESH

SYS IMP

1120625

1.00

CARROT MATCHSTICK SHRED

SYS NAT

1675750

Recipe Instructions: 1.Plate Salad 2.Top with chicken bites, blue cheese 3.Drizzle with ranch dressing

*ProямБts Quoted are Approximate

Salads PROFIT $9.21

Citrus Grilled Calamari Salad

Grilled calamari sliced thin with fresh vegetables and champagne dressing

Recipe

Suggested Sell 12.99 Raw Cost

3.78

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

*CALAMARI STEAK TNDRZD 4-6 ASI

PORTBTY

1535364

2.00

LETTUCE FRESH TUSCAN ITAL

PACKER

1949728

1.00

SQUASH ZUCCHINI FCY FRSH

SYS IMP

8677932

1.00

BEET FRESH GOLD W/O TOP FRSH

PACKER

5161930

1.00

FENNEL ANISE FRESH

SYS IMP

9027814

2.00

VINEGAR CHAMPAGNE

VILUX

7682008

1.00

PEPPER ASSORTED TRI-COLOR

PACKER

1121474

Recipe Instructions: 1. Marinade calamari steak in lemon juice/herbs and oil for 15-30 min. 2. Cut vegetables to desired shape 3. Grill calamari steak for 2 min. on each side 4. Let calamari cool down and chill in refrigerator 5. Cut calamari into 1/4”” ribbons 6. Toss ingredients in dressing

PROFIT $7.05

Farmstead Salad

Apples & strawberries tossed with leaf lettuce, pecans & raspberry vinegrette

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

LETTUCE BLEND ROM GRNLF RAD

SYS IMP

2330199

1.00

ONION RED FRESH JUMBO

SYS IMP

1094663

0.50

*PECAN HALF FCY

SYS IMP

4645362

1.00

*DRESSING RASPBERRY VINGT FTFR

SYS IMP

6475321

1.00

APPLE GLDN XFCY FRSH

SYS IMP

8928582

1.50

STRAWBERRY FRESH

PACKER

0773150

Recipe Instructions: 1.Plate salad 2.Top with diced apple, sliced strawberry, sliced red onion and pecan 3.Drizzle with sesame dressing

Suggested Sell 8.99 Raw Cost

1.94

PROFIT $6.53

Heirloom Spinach Salad

Baby spinach tossed with egg, potato & cucumber and tossed with white balsamic dressing

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

SPINACH BABY BLND RED/GRN

PACKER

1606943

1.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

3.00

POTATO ROASTED BABY BAKERS WHL

SIMPRST

8461089

2.00

CUCUMBER ENGLISH FRESH

PACKER

1184910

1.00

ONION YELLOW JMBO FRSH CRTN

SYS IMP

5430202

1.00

VINEGAR BALSAMIC STYLE WHITE

AREZZIO

7013162

Recipe Instructions: 1.Quarter the eggs/halve the potatoes/julienne the onions and cucumbers 2.Toss spinach in dressing and place

Suggested Sell 8.99 Raw Cost

2.46

*Proﬁts Quoted are Approximate

Salads PROFIT $6.21

Italian B.L.T. Salad

Bacon, lettuce & tomato with croutons and blue cheese dressing

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

LETTUCE ROMAINE ITAL BLEND

SYS IMP

8949083

0.50

ONION RED FRESH JUMBO

SYS IMP

1094663

6.00

TOMATO GRAPE FRSH

SYS IMP

6017263

1.00

*BACON PIZZA TOPPING CKD 3/4"

AREZZIO

2548162

0.50

CROUTON GARLIC DELI STY ZTF

SYS CLS

7765656

1.50

*DRESSING BLUE CHEESE CHNKY PR

SYS CLS

3609443

Recipe Instructions: 1.Plate italian blend 2.Top with red onions, grape tomatoes, bacon and croutons 3.Drizzle with bleu cheese dressing

Suggested Sell 7.99 Raw Cost

1.78

Kale & Blueberry Salad

PROFIT $7.26

Blueberries, Quiona, Sunﬂowers and fresh kale with a balsamic dressing

Recipe

Suggested Sell 10.99 Raw Cost

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

KALE FRESH GRN SHRD 1/8 SEPCLR

SYS NAT

1894387

3.00

CUCUMBER FRESH

SYS IMP

7413040

2.00

BLUEBERRY FRESH

PACKER

6359673

2.00

*SUNFLOWER KERNEL SHELLED RAW

SYS CLS

4888335

1.00

ONION RED FRESH MEDIUM

PACKER

1275007

2.00

*DRESSING VINAIGRETTE BALSAMIC

MARZETI

1987375

2.00

GRAIN SPECIALTY QUINOA

LVOFARE

2263432

Recipe Instructions: 1.Julienne cucumbers and red onion 2.Cook quinoa until tender and chill 3.Toss all ingredients together and dress

3.73

PROFIT $6.01

Oriental Noodle with Yellow Fin Tuna

Served with pan seared Yellow Fin Tuna, crusted with chopped pistachios and garnished with wasabi, sriracha, and red sage mustard.

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

0.50

SALAD ORIENTAL NDLE

BSTNSLD

8711998

1.00

TUNA YEL FIN STEAK CO 4Z THA

SEAWNGS

1255490

2.00

NUT PISTACHIO SHELLED NAT

FSHRNUT

4858080

1.00

GARNISH

Recipe Instructions:

Suggested Sell 7.99 Raw Cost

1. Pan sear tuna to desired temperature (2 min on each side) 2. Remove tuna to rest 3. Add oriental noodles to pan, sauté until warm, remove from heat 4. Roast in hot pan pistachios 5. Assemble plate with sauces, tuna, noodles, and top with crushed pistachios

1.98

*Proﬁts Quoted are Approximate

Salads PROFIT $8.68

Mediterranean Plate

Mediterranean Bowtie Pasta Salad Served With Roasted Lamb, Stuffed Grape Leaves, Roasted Peppers And Pita Chips.

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

SALAD PASTA MEDIT BOWTIE

BSTNSLD

2657363

4.00

LAMB LEG BRT USDA CH #234

SYS IMP

2220374

2.00

PEPPER ASSORTED TRI-COLOR

PACKER

1121474

3.00

DIP HUMMUS TRADITIONAL

MKZ CLS

9669151

4.00

LEAF VINE STFD 68-70 CT

ROLAND

4569430

1.00

BREAD PITA PLAIN 2 OZ 6 IN

BBRLCLS

1662139

Recipe Instructions: 1. Arrange on platter as desired

Suggested Sell 13.99 Raw Cost

5.31

PROFIT $5.42

Fire Braised Chicken Salad

Apples, Chicken, Cabbage And Lo Mein Noodles With Cilantro & Soy Dressing

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

CHICKEN THIGH BNLS FIRE BRAISD

HORMEL

1761698

3.00

CABBAGE GREEN FINE SHRD W/BAGS

SYS NAT

1276814

0.50

APPLE RED SLI FRSH

SUNRICH

0220016

1.00

*NUT CASHEW RSTD UNSLTD

SYS IMP

2391670

1.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

4.00

NOODLE LO MEIN

AMOY

9213513

1.00

SAUCE CHILI SWEET

MYRONS

0647145

1.00

SAUCE SOY AGED SHOYU

MYRONS

5271665

1.00

GINGER ROOT FRESH

SYS IMP

1185545

1.00

GARLIC WHL CLOVE PLD FRESH

PACKER

1396746

1.00

JUICE LIME PSTRZD ULTRA PREM

SYS NAT

3865730

Recipe Instructions:

Suggested Sell 11.99 Raw Cost

1.Mix Bottoms 5 Ingredients For Vinaigrette And Let Sit 2. Mix Together Firebraised Chicken, Cabbage, Apple, Cashews, And Fresh Cilantro.

3.34

PROFIT $6.09

Mango, Lobster and Crab Salad

Light And Fresh Mango Lobster & Crab Meat With Red Peppers

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

*DRESSING VINAIGRETTE BALSAMIC

HVR

1967746

2.50

LOBSTER IMIT SENSATIONS

MRS FRI

4488276

1.00

MANGO CUBED

DOLE

6677492

0.50

PEPPER RED ROASTED STRIP

ROLAND

9810763

0.50

CHIVE FRESH

PACKER

1287341

0.25

SPICE PEPPER CAYENNE GRND

IMP/MCC

5229398

1.00

LETTUCE SPRING MIX CONV PLLW

SYS CLS

3629433

2.00

*CRAB MEAT PAST SUPER LUMP ASI

SEAWNGS

8305551

Recipe Instructions:

Suggested Sell Raw Cost

9.99 3.90

1. Mix all ingrediants except lettuce together in a bowl. 2. Pour dressing over the seafood mixture, coat lightly but well 3. Portion out lettuce

*ProямБts Quoted are Approximate

Salads PROFIT $5.50

Loaded Baked Potato Salad

A Large Russet Baking Potato Cooked And Stuffed With Boston Salads’ Idaho Baked Potato Salad Then Topped With Shredded Cheddar Cheese Recipe

Suggested Sell 7.99 Raw Cost

2.49

AMOUNT

DESCRIPTION

BRAND

CODE

8.00

SALAD POTATO BKD IDAHO

BSTNSLD

8711966

1.00

POTATO BAKING RUSSET 120 CT.

PACKER

1061605

3.00

CHEESE CHDR SHRP SHRD

LOL

1461987

Recipe Instructions: 1. Preheat oven to 350°. 2. Slice Russet baking potato in half and place on baking sheet. Cook for 20 minutes. 3. Remove baking sheet from oven and let cool for 10-15 minutes 4. Using a large spoon, scoop out the middle of the baked potato. In each half place 4oz.of Idaho Baked Potato Salad 5. Top each half with shredded Cheddar Cheese and place back in oven until cheese is melted, 5-10 minutes. Let cook and serve.

New England Waldorf Salad

PROFIT $8.91

All Natural Cranberry Walnut Chicken Salad Served On A Bed Of Spring Lettuce Medley With A Side Of Roasted Pepper And Garnished With A Hard Boiled Egg And Balsamic Reduction Sauce.

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

SALAD CHICKEN CRNBRY & WLNT

BSTNSLD

7727082

3.00

LETTUCE SPRING MIX CONV PLLW

SYS CLS

3629433

2.00

PEPPER RED STRIPS RSTED

ROLAND

9959727

1.00

*EGG HARDBOILED WHL PEEL PLLW

WHLFCLS

6652214

1.00

GLAZE BALSAMIC

AREZZIO

0651828

Recipe Instructions:

Suggested Sell 11.99 Raw Cost

1. Place 8 oz. Cranberry Walnut Chicken Salad on 4 oz. spring lettuce medley 2. Place roasted red peppers on the side for garnish 3. Top with a hard boiled egg and balsamic reduction sauce

3.08

Baby Romaine Caesar Salad with Asiago Cheese Crisps

PROFIT $7.16

Crispy Asiago Chips With Honeygem Lettuce And Caesar Dressing

Recipe

Suggested Sell Raw Cost

8.99 1.83

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

CHEESE ASIAGO SHREDDED

AREZZIO

1956804

4.00

LETTUCE FRESH HONEYGEM SWT MIX

PACKER

2557967

1.50

*DRESSING CAESAR TUSCAN

SYS IMP

1200278

1.00

CROUTON ITALIAN HEARTH BKD

PARKER

6706832

1.00

PEPPER BLACK FINE GRND

D'ALLAS

4590873

1.00

TOMATO PLUM ITAL

PRIMIO

8144477

Recipe Instructions: 1. Shred cheese and place on a sheet tray in little clumps 2. Oven at 350 3. Cook crisps until cheese has melted 4. Toss salad together and serve with crisps

*Proﬁts Quoted are Approximate

Romancing the $Greens$ “I bet you did not know that salads are really made of $dough$” Salads are popular ready-to-eat dish often containing leafy vegetables, usually served chilled or at a moderate temperature and often served with a sauce or dressing. Salads may also contain ingredients such as fruit, grain, meat, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients.

Soba Noodle Salad

Classic Caesar

Crisp Romaine With Croutons And Parmesan Cheese

PROFIT $5.82

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

LETTUCE ROMAINE CHOPPED FRESH

SYS NAT

2189819

2.00

CROUTON GARLIC

PARKERS

4485397

2.00

CHEESE PARM IMP/DOM BLEND GRTD

AREZZIO

2039964

2.00

*DRESSING CAESAR

SYS IMP

4117164

Recipe Instructions: 1.Combine all ingredients together and serve

Suggested Sell 6.99 Raw Cost

1.17

Honey Gem Caesar

Honeygem sweet lettuce with tomato, proscuitto and Tuscan Caesar dressing

PROFIT $7.28

Recipe

Suggested Sell Raw Cost

9.99

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

LETTUCE FRESH HONEYGEM SWT MIX

PACKER

2557967

2.00

CROUTON GARLIC

PARKERS

4485397

2.00

TOMATO FRESH BEEF STEAK TRAY

PACKER

5343975

1.00

HAM PROSCIUTTO 600 DAYS PARMA

ILNUMRO

0477402

2.00

*DRESSING CAESAR TUSCAN

SYS IMP

1200278

Recipe Instructions: 1. Quarter the head of honey gem lettuce 2. Slice the proscuitto. Cut the tomatoes 3. Dress salad

2.71

*Proﬁts Quoted are Approximate

Romancing the $Greens$ House Salad

Iceberg Lettuce With Red Onion, Bacon And Blue Cheese Dressing

PROFIT $4.78

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

0.33

LETTUCE ICEBERG PREMIUM PLTIZD

SYS NAT

1908318 4935623

3.00

TOMATO BULK UTILITY FRESH

SYS REL

1.00

ONION RED FRESH MEDIUM

PACKER

1275007

1.00

*BACON BIT PCS CKD 3/8IN

SYS CLS

5757051

2.00

*DRESSING BLUE CHEESE CHNKY PR

SYS CLS

3609443

Recipe Instructions: 1.Combine all ingredients together and serve

Suggested Sell 5.99 Raw Cost

1.21

House Wedge

Classic Wedge Of Iceberg With Tomato, Bacon And Blue Cheese

PROFIT $6.70

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

0.33

LETTUCE ICEBERG PREMIUM PLTIZD

SYS NAT

1908318

2.00

TOMATO FRESH BEEF STEAK TRAY

PACKER

5343975

1.00

ONION RED FRESH MEDIUM

PACKER

1275007

1.00

*BACON PIZZA TOPPING CKD 3/4"

AREZZIO

2548162

1.00

CHEESE GORGONZOLA CRUMBLE

AREZZIO

8495412

1.00

*DRESSING VINAIGRETTE BALSAMIC

MARZETI

1987375

Recipe Instructions: 1. Combine all ingredients together and serve

Suggested Sell 7.99 Raw Cost

1.29

PROFIT $8.01

Baby Iceberg

A Whole Baby Wedge Of Iceberg Lettuce With Tomato, 600 Day Old Proscuitto And Smoked Blue Cheese

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

LETTUCE ICEBERG BABY

PACKER

7964034

1.00

CHEESE BLUE MOODY

ROTHKAS

7777630

2.00

TOMATO ASSORTED HEIRLOOM FRH

PACKER

7837453

1.00

ONION SWEET FRSH

PACKER

3812807

0.50

HAM PROSCIUTTO 600 DAYS PARMA

ILNUMRO

0477402

2.00

*DRESSING WHITE BALSAMIC ZNF

SYS IMP

7023666

Recipe Instructions: 1. Roll Proscuitto and slice 2. Slice red onion and cube heirloom tomatoes 3. Cut Iceberg in half 4. Sprinkle cheese, tomato, onion and proscuitto on top and dress

Suggested Sell 10.99 Raw Cost

2.98

*ProямБts Quoted are Approximate

Romancing the $Greens$ PROFIT $5.96

Southwest Style Chicken Salad Grilled chicken with tomato, olives, jack cheese and ranch dressing

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

*CHICKEN CVP BRST B/S 10ZUP MA

SYS REL

5231238

4.00

LETTUCE SAL MIX SEPARATE FRESH

SYS NAT

1675602

2.00

TOMATO DICED FRESH

PACKER

1371012

1.00

*OLIVE RIPE MED PITTED FCY

SYS IMP

5875978

1.00

ONION RED FRESH MEDIUM

PACKER

1275007

2.00

*DRESSING RANCH

SYS CLS

4003679

Recipe Instructions: 1.Grill chicken and cut into strips. Use 5 oz of chicken 2.Toss all other ingredients together and serve

Suggested Sell 7.99 Raw Cost

2.03

Roasted Corn South West Chicken Salad

PROFIT $7.29

Grilled Chicken With Roasted Corn And Peppers With Tortilla Strips And Fire Roasted Salsa

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

*CHICKEN CVP BRST B/S 5 OZ

SYS CLS

2166429

2.00

LETTUCE ROMAINE SHREDDED 3/8"

SYS IMP

8599702

2.00

LETTUCE SPRING MIX CONV PLLW

SYS CLS

3629433

2.00

TOMATO DICED FRESH

PACKER

1371012

2.00

VEGETABLE CORN AND PEPPERS

SIMPRST

8838922

1.00

*CHEESE CHDR JACK SHRD FCY

CASASOL

2406189

1.00

TORTILLA TRICOLR STRIP

FRSHGRM

5238148

1.00

SALSA JALAPENO FIRE RSTD

CASASOL

2724607

2.00

*DRESSING RANCH

SYS CLS

4003679

Recipe Instructions:

Suggested Sell 9.99 Raw Cost

2.70

1. 2. 3. 4.

Deep Fry Tortilla Strips and drain Grill chicken breast and slice Mix salsa and dressing together Toss everything together and serve

PROFIT $8.05

South of the Border Chicken Salad

All Natural Chicken Breast Grilled With Roasted Corn, Black Beans And Peppers Served With Avocado, Tortilla Strips And A Fire Roasted Salsa Dressing

Recipe

Suggested Sell 11.99 Raw Cost

3.39

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CHICKEN CVP B/S BRST 6 OZ ABF

COLEMAN

1534452

2.00

LETTUCE FRESH ARCADN HVST CLS

SYS NAT

1132050

2.00

LETTUCE ROMAINE SHREDDED 3/8"

SYS IMP

8599702

1.00

TOMATO DICED FRESH

PACKER

1371012

2.00

VEGETABLE CORN AND PEPPERS

SIMPRST

8838922

1.00

*BEAN BLACK

CASASOL

5844220

1.00

*CHEESE CHDR JACK SHRD FCY

CASASOL

2406189

1.00

TORTILLA TRICOLR STRIP

FRSHGRM

5238148

1.00

SALSA JALAPENO FIRE RSTD

CASASOL

2724607

2.00

DRESSING RANCH

KENS

6154736

0.50

AVOCADO HASS FRSH HLV INDW HPP

CASASOL

6297594

Recipe Instructions: 1. Deep Fry Tortilla Strips and drain 2. Grill chicken breast and slice 3. Mix salsa and dressing together 4. Slice Avocado 5. Toss everything together and serve

*ProямБts Quoted are Approximate

Romancing the $Greens$ PROFIT $6.06

Shredded Kale & Tomato Salad

Fresh Kale Shredded With Tomato, Red Onion And Balsamic Dressing Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

KALE FRESH GRN SHRD 1/8 SEPCLR

SYS NAT

1894387

2.00

TOMATO FRESH BEEF STEAK TRAY

PACKER

5343975

1.00

ONION RED FRESH MEDIUM

PACKER

1275007

2.00

CHEESE BLUE CRUMBLES

SYS IMP

8495389

2.00

*DRESSING VINAIGRETTE BALSAMIC

MARZETI

1987375

Recipe Instructions: 1. Combine all ingredients together and serve

Suggested Sell 7.99 Raw Cost

1.93

PROFIT $6.62

Sweet & Spicy Kale Salad

Baby Kale Shreeded With Sunﬂowers, Tomato, Orange Sections And Red Onion. Served With Our Pomegranate Dressing Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

KALE BABY

PACKER

1600258

2.00

TOMATO FRESH BEEF STEAK TRAY

PACKER

5343975

1.00

ONION RED FRESH MEDIUM

PACKER

1275007

0.50

ORANGE FANCY FRSH

SYS IMP

7651910

1.00

*SUNFLOWER KERNEL OIL RST SALT

SYS CLS

4645446

2.00

*DRESSING VINGT POMEGRANATE

MARZETI

1987704

0.50

SPICE PEPPER CAYENNE GRND

IMP/MCC

5229398

Recipe Instructions:

Suggested Sell 8.99 Raw Cost

1. Cut tomatoes in medium dice and slice red onion 2. Section an orange and add 3. Toss all ingredients together and serve

2.37

PROFIT $7.75

Tuscan Power Kale Salad

Tuscan salad blend with quinoa, blueberries, english cucumbers, sunﬂower seeds and champagne vinegrette

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

LETTUCE FRESH TUSCAN ITAL

PACKER

1949728

1.00

GRAIN SPECIALTY QUINOA

LVOFARE

2263432

1.00

BLUEBERRY FRESH

PACKER

6359673

2.00

CUCUMBER ENGLISH FRESH

PACKER

1184910

1.00

ONION SWEET FRSH

PACKER

3812807

1.00

*SUNFLOWER KERNEL OIL RST SALT

SYS CLS

4645446

2.00

*DRESSING CHAMPAGNE VINAIGRETT

MARZETI

2460057

Recipe Instructions: 1. Cook Quinoa and cool 2. Toss all ingredients together and serve.

Suggested Sell 10.99 Raw Cost

3.24

*Proﬁts Quoted are Approximate

Sandwiches PROFIT $7.30

Corned Beef Monte Cristo

Sour Dough Bread With Corned Beef Dipped In Custard And Grilled Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

BEEF CORNED BOT RND FLT ANG

CAB

8144640

1.00

BREAD SOURDOUGH 16 SLICE 3/4"

BBRLCLS

0104455

2.00

CHEESE SWISS A CUT SNDW

BBRLIMP

7899826

1.00

EGG SHELL LG WHITE PAST USDA A

WHLFARM

3602976

3.00

MILK WHL

FARMCOW

2042543

0.50

MUSTARD SPICY BROWN

GULDEN

4006805

1.00

SYRUP MAPLE PURE

MCLURES

7822381

0.50

*SUGAR CONFECTIONER 6X (CANE)

BKRSCLS

1854918

Recipe Instructions:

Suggested Sell 10.99 Raw Cost

3.69

1.Slice 6 oz CAB Corned Beef 2.Place on slice of sourdough bread, add swiis cheese 3.Whip egg and milk and dip sandwich in mixure covering all sides 4. Saute briefly and tuen sandwich. Place in 375 degree oven to finish approx. 10 min 5.Cut in half and present on plate

PROFIT $6.67

Mozzarella & Prosciutto Slider

Fres Mozzarella, Procuitto, And Tomato On A Challah Roll

Recipe

Suggested Sell

Raw Cost

9.99 3.32

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

CHEESE MOZZ LOG FRSH 16 SLI

BELGIO

5722028

1.00

HAM PROSCIUTTO COLOSSEUM BNLS

AREZZIO

2557379

3.00

BREAD BUN CHALLAH SLIDER

TRIOVEN

1428980

2.00

TOMATO BULK 5X6 FRESH

SYS IMP

1763432

1.00

TOMATO YELLOW BF-STK

PACKER

1293844

2.00

CHEESE MASCARPONE DOMESTIC

AREZZIO

2389153

1.00

OIL OLIVE EXTRA VIRGIN

PRIMIO

7909825

0.25

*SALT KOSHER

SYS CLS

6040760

0.50

SPICE PEPPER BLACK SHAKER GRND

IMP/MCC

5661442

1.00

ROSEMARY FRESH

PACKER

6238281

Recipe Instructions: 1. Prepare Mascarpone herb mixture by adding chopped Rosemary to mascarpone 2. Add extra virgin olive oil to mascarpone to thin out. Add salt and pepper 3. Spread Mascarpone herb mixture on inside of slider rolls 4. Layer slice prosciutto on bottom half of roll and then add sliced mozzarella 5. Place tomato slices on top of mozarella 6. Garnish and serve

Cornet Taquitos

Flaky White Fish Fried With Fresh Tomatillo, Green Chilis And Sour Cream

PROFIT $6.95

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

CORNETFISH FILET SKOFF 1-2OZ

SEAWNGS

2485309

4.00

*TORTILLA CORN YEL 6" FRSH

CASASOL

2284101

2.00

TOMATILLO WHL

CASASOL

6004550

1.00

TOMATO FRESH BEEF STEAK TRAY

PACKER

5343975

1.00

*PEPPER CHILE GREEN DICED

CASASOL

5882717

1.00

*CREAM SOUR CULTRD GRADE A

WHLFARM

5020193

Recipe Instructions:

Suggested Sell 8.99 Raw Cost

2.04

1.Dust cornet with flour and roll inside the corn tortillas after dipping them in fryer for 5 seconds to soften 2.Roast tomatillos and crush with tomato, green chili cilantro and olive oil 3.Top with crushed tomatillo salsa and drizzle with sour cream

*ProямБts Quoted are Approximate

Sandwiches Tuna Avacado Sliders

PROFIT $9.07

Yellow Fin Tuan Seared And Served With Avocado And Spicy Thai Dressing

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

BUN BRIOCHE SLI 2.5"

BUNBSKT

1117106

1.00

TUNA YEL FIN STEAK CO 4Z THA

SEAWNGS

1255490

2.00

*DRESSING THAI PEANUT SPICY

MARZETI

2586871

0.50

AVOCADO HASS RIPE FRESH

PACKER

1249952

3.00

CABBAGE GREEN FINE SHRD W/BAGS

SYS NAT

1276814

Recipe Instructions: 1. Take Tuna Steak and cut in half, sear both pieces in pan with olive oil and season with salt and pepper to taste for 1 min 30 2. Coat both sides of roll with acacado

Suggested Sell 10.99 Raw Cost

1.92

Fiesta Fish Sandwich

PROFIT $7.07

Tortilla Crusted Tilapia With Ancho Chili Mayonaise

Recipe

Suggested Sell 9.99 Raw Cost

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

TILAPIA FIL TRTLLA CRUSTED

FISHERY

2902021

1.00

ROLL SUBMARINE BKD 8"

BKRSCLS

5055538

1.00

LETTUCE ROMAINE SHREDDED 3/8"

SYS IMP

8599702

2.00

*MAYONNAISE EXTRA HVY LIBERTY

SYS REL

9939950

1.00

SPICE CHILI ANCHO DICED

D'ALLAS

3879392

Recipe Instructions: 1. Bake tilapia in oven at 350 degrees for 15 minutes. 2. Combine Mayonnaise and Ancho Powder and mix thouroughly. 3. Toast subroll to a golden brown. 4. Evenly spread “”Ancho Mayo”” on the top and bottom of the sub roll. 5. Place shredded lettuce on the bottom of the roll.

2.92

PROFIT $6.11

Fried Shrimp Po Boy

Deep Fried Shrimp With Lettuce, Pickle And Chipolte Dressing

Recipe

Suggested Sell 9.99 Raw Cost

3.88

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

BREAD FRENCH BAGUETTE

LA BREA

3653433

1.00

*DRESSING RANCH CHIPOTLE

MARZETI

1868708

2.00

*PICKLE DILL LENGTHWISE SNDWIC

BBRLCLS

7459506

1.00

LETTUCE ROMAINE SHREDDED 3/8"

SYS IMP

8599702

6.00

*SHRIMP BRD RND 40/50

PORTBTY

2132056

1.00

CHIP POTATO KTL SALT & VGR

DEEPRVR

8007918

1.00

SAUCE HOT SRIRACHA

LEE KUM

2002625

Recipe Instructions: 1. Slice bread 80% of the way through, leaving it hinged. 2. Be smarter than the sandwich, its easier to eat this way. 3. Spread remoulade sauce on bread. 4. Layer the pickles and lettuce on the bottom piece of the french baquette. 5. Top with fried shrimp 6. Hot sauce/cold beer optional 7. Fresh kettle chips

*Proﬁts Quoted are Approximate

Sandwiches Buffalo Dog

PROFIT $5.02

Grilled All Beef Frank Topped With Buffalo Mac & Cheese. Served On A Pretzel Bun.

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

PRETZEL SOFT HOT DOG BUN

J&J SNK

1211564

1.00

SAUCE BUFFALO WING EXTRA MILD

TEXPETE

5496393

2.00

*SAUCE CHEESE CHDR AGED SHP ZT

CASASOL

0389371

1.00

*FRANK ALL-BEEF 8X1 6 IN

BBRLIMP

1137728

4.00

*POTATO FRY STEAK XL

SYS IMP

2138380

3.00

PASTA ELBOW MACARONI

DECECCO

6667770

Recipe Instructions: 1. Grill The All Beef Hot Dog 2. Toast The Bun 3. Top With Warm Buffalo Man And Cheese 4. Load On The Fries

Suggested Sell

6.99 1.97

Raw Cost

The Spukie

Italian Cold Cuts With Vegetables And Mozzarella Cheese On Focaccia

Recipe

PROFIT $5.19

Serves 4 AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CARROT MATCHSTICK SHRED

SYS NAT

1675750

0.25

OLIVE KALAMATA PITTED

ILIADA

1652603

0.25

OLIVE GREEN PITTED

LIFPROV

4920736

0.08

PEPPER RED ROASTED WHOLE

ROLAND

6179758

1.00

GARLIC WHL CLOVE PLD FRESH

PACKER

1396746

1.50

VINEGAR RED WINE

REGINA

4042479

3.00

*OIL OLIVE EXTRA VIRGIN ITALY

SUPREMA

4497301

1.00

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

2.00

SALT SEA FINE

LABALEN

4723581

1.00

BREAD FOCACCIA QTR SHEET

LA BREA

3310109

0.25

LUNCH MEAT MORTADELLA

MOLINAR

0108146

0.08

SALAMI ITAL SOPRESSATA FRIULI

DANIELE

3350428

0.08

HAM CAPICOLA BUTT HOT

AREZZIO

7180771

0.50

CHEESE MOZZ FRSH LOAVES

AREZZIO

0521302

Recipe Instructions:

Suggested Sell 6.99 Raw Cost

1.80

1.Combine carrots, olives, peppers, garlic, vinegar and olive oil in a bowl. Season to taste with salt and pepper. 2. Open foccacia bread and place cut side up on cutting board. 3. Spread 1/3 of the mixture evenly over bottom half of bread. 4. Spread the remaining mixture evenly over the top half of the bread. 5. Arrange mortadella evenly over bottom half of bread, then layer on the salami, capicola and fresh mozzarella. 6. Drizzle with more olive oil, cut as desired and serve.

Turkey Burger Sliders

Grilled Turkey Patty With Guacamole And Tomato On A Mini Pretzel Roll

PROFIT $9.11

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

7.50

*TURKEY GROUND MECHANICALLY SE

SYS CLS

7268279

3.00

GUACAMOLE FRESH ORIG BLEND HPP

CASASOL

9420530

3.00

ROLL PRETZEL MINI COBURG

BAV BAK

2233415

3.00

TOMATO BRUSCHETTA W/OLIVE OIL

AREZZIO

6530448

Recipe Instructions:

Suggested Sell 12.99

RawShrimp Cost Dukkah Spiced

3.88

1. 2. 3. 4.

Grill or heat 3 pretzel slider rolls Grill 3 turkey slider burgers Place grilled turkey burger onto grilled roll Top with bruschetta mix and guacamole.

*ProямБts Quoted are Approximate

Sandwiches Open Pulled Pork Sandwich

PROFIT $5.53

Bbq Pulled Pork And Cheddar Jack On Corn Bread With Cole Slaw

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

BREAD CORN 1/4 SHEET RTB

BAKNJOY

6622496

4.00

PEPPER RED DICED FCY

SYS IMP

4030912

4.00

*PEPPER JALAPENO SLI

CASASOL

5882758

2.00

*CHEESE CHDR JACK SHRD FTHR

CASASOL

8919086

3.00

PORK BBQ PULLED SMK W/SAUCE

BBRLCLS

7017841

1.50

SALAD COLESLAW

BSTNSLD

7727237

Recipe Instructions: 1. 2. 3. 4.

Suggested Sell 7.99 Raw Cost

Dukkah Spiced Shrimp

2.46

Thaw quarter sheet cornbread batter for 30 minutes. Mix in red peppers, jalapeno peppers and shredded cheese. Bake for 45-50 minutes at 350 degrees. Cool and cut into 4x3 squares.

PROFIT $6.61

Red Dragon Cheddar Grilled Cheese With Arugula & Tomato On Rustic Baguette

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

CHEESE CHEDDAR RED DRAGON

ABRGRNY

1841272

0.50

ARUGULA BABY WILD FRSH

B&W

7975374

4.00

TOMATO SLICED FRSH

PACKER

6933147

1.00

BREAD FRENCH DEMI BAGUETTE

TRIOVEN

1701784

Recipe Instructions: 1.Split bread and toast with or without butter 2.Arrange sandwich with cheese,arugula and tomato.Close and bake at 350F oven for 6 minutes 3.Or press in a panini press until cheese is melted

Suggested Sell 9.99 Raw Cost

3.38

PROFIT $5.37

Triple Cheese & Pecan Wood Bacon Pressed Sourdough Panini Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.50

*CHEESE CHEDDAR MILD WHT PRINT

BBRLIMP

9418658

1.50

CHEESE SWISS A CUT SNDW

BBRLIMP

7899826

2.00

*MAYONNAISE HEAVY DUTY

SYS REL

4002432

2.00

BREAD SOURDOUGH 16 SLICE 3/4"

BBRLCLS

0104455

3.00

BACON SLICED PECAN SMOKE 13/17

HORMEL

0373090

1.00

MUSTARD DIJON W/WHT WINE TIN

INTLIMP

4064978

1.00

*CHEESE MONT JACK PRNT

BBRLIMP

2599801

2.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

Recipe Instructions:

Suggested Sell 8.99 Raw Cost

3.62

1. 2. 3. 4.

Combine first 6 ingredients on the slice of bread Spread 1 side of bread slices evenly with b utter Turn 8 slices buttered side down; spread evenly with cheese mixture Top with Smoked Pecan Bacon, and remaining bread slices, buttered side up.

*ProямБts Quoted are Approximate

Sandwiches PROFIT $6.03

Roasted Buffalo Turkey Club & Soup

Thinly Sliced Turkey On Wheatberry Bread With Cheddar Jack, Bacon. Served With Our Red Pepper Gouda Soup

Recipe

DESCRIPTION

BRAND

CODE

4.00

TURKEY BRST SKON ROAST & SERVE

BTRBALL

6642718

2.00

BREAD WHEATBERRY HIGH CROWN

BBRLCLS

4801989

2.00

DRESSING BLUE CHEESE BUFFALO

KENS

4488839

1.00

*CHEESE CHDR JACK SHRD FTHR

CASASOL

8919086

0.25

LETTUCE FRESH ARCADN HVST CLS

SYS NAT

1132050

2.00

*BACON LAYFLAT 14/18 GF APPLE

SYS CLS

5886381

6.00

SOUP BISQUE RED PPR GOUDA

INSGNIA

5079957

Recipe Instructions: 1. Cook bacon until crisp 2. Thinly slice the turkey 3. Heat up soup 4. Assemble the sandwich

Suggested Sell 9.99 Raw Cost

AMOUNT

3.96

Turkey Fuse Burger

PROFIT $5.42

Grilled Turkey Burger With Mozzarella, Tomato And Tzatziki Sauce

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

TURKEY BURGER FUSE CKD

HORMEL

2638518

0.50

CHEESE MOZZ FRSH LOAVES

AREZZIO

0521302

2.00

TOMATO SLICED FRSH

PACKER

6933147

1.00

SAUCE TZATZIKI SOUR CREAM

MKZ CLS

9669136

1.00

LETTUCE LEAF BETTER BRGR

PACKER

1591940

1.00

BUN HAMBURGER WHL WHEAT

ALPHA

2430478

Recipe Instructions: 1.Heat fuse burger until warm and slightly brown. Can be in pan, on flat top or in oven. 2.Place lettuce on roll. Top burger, mozzarella, tomato slice and sauce.

Suggested Sell 7.99 Raw Cost

2.57

PROFIT $12.14

Coco Shrimp Mini’s

Crispy Coconut Shrimp A Little Handheld Delight With Tropical Sauce

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

*SHRIMP BRD BFLY COCO 16/20

PORTBTY

8096673

2.00

*MAYONNAISE CULINARY XHV DTY

SYS IMP

4002416

1.00

MANGO CUBED

DOLE

6677492

1.00

PINEAPPLE DICED CUBED CHEF RC

DOLE

5384642

1.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

1.50

CHEESE MUENSTER RED RIND

BBRLIMP

2388205

4.00

LETTUCE GREEN LEAF WSH & TRIM

SYS NAT

7199706

3.00

BUN HAMBURGER PLAIN 4"

BKRSCLS

9756297

Recipe Instructions:

Suggested Sell 19.99 Raw Cost

3.94

1.Cook coconut shrimp according to package directions: remove tails. 2. Combine mayonaisse with mango, pineapple and chopped clams. 3Toast roll, place lettuce leaf on bottom of roll; top with cheese, shrimp and spread with tropical sauce. Secure with toothpicks.

*Proﬁts Quoted are Approximate

Sandwiches PROFIT $6.45

Korean Pork Tacos

Thin Flat Bread With Bbq Pork, Green Cabbage And Spring Mix

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

BREAD FLAT THIN OVEN FIRED

RICHS

6105298

4.00

PORK BBQ PULLED SMK W/S&P RUB

RICHS

7755572

3.00

SAUCE BBQ MILD TRDTNL

SYS IMP

2728335

1.00

SAUCE HOISIN

JADE MT

3252145

2.00

CABBAGE GREEN FINE SHRD W/BAGS

SYS NAT

1276814

1.00

RADISH RED CELLO FRSH

SYS IMP

7412794

2.00

LETTUCE SPRING MIX CONV PLLW

SYS CLS

3629433

Recipe Instructions:

Suggested Sell 9.99 Raw Cost

3.54

1. Cut The Flat Bread Into Two Equal Pieces 2. Mix The Bbq And Hoisen Sauce With A Three To One Ratio 3. Mix The Pork And Sauce Together And Heat In A Skillet Over Low To Med Heat 4. . Warm The Flat Bread Untill It Is Pliable 5. When The Pork Reaches Desired Temp, Add The Cabbage And Sliced Radishes And Toss To Coat 6. Layer The Pork Ove The Mixed Greens On Top Of The Flat Bread 7. Fold And Serve As Tacos

PROFIT $5.72

Southwest Turkey Burger

Grilled Turkey With Jack Cheese, Cajun Spice And Guacamole On A Ciabatta Bun

Recipe

DESCRIPTION

BRAND

CODE

1.00

TURKEY BURGER F/C

ADVANCE

1052295

0.25

SEASONING CAJUN

IMP/MCC

5228424

2.00

CHEESE PEPPER JACK 120 SLI

CASASOL

7238512

2.00

GUACAMOLE ORIGINAL BLN HPP FRZ

CASASOL

1619469

1.00

BREAD CIABATTA SNDW RND

RICHS

0090443

2.00

TOMATO SLICED FRSH

PACKER

6933147

Recipe Instructions: 1. Heat Char Broiler to 350F 2. Season Burger with Cajun Spice 3. Grill Turkey Burger to desired doneness 4. Place cheese on burger to melt 5. Place burger on toasted ciabatta 6. Top with Tomato slices and guacamole

Suggested Sell 8.99 Raw Cost

AMOUNT

3.27

PROFIT $8.43

600 Day Priscuito & Fig Jam Sandwich Aged Proscuitto With Fig Jam, Arugula And Manchego Cheese On A Crispy Baugutte

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

BREAD ROLL STIRATO SANDWHICH

TRIOVEN

1902632

5.00

HAM PROSCIUTTO 600 DAYS PARMA

ILNUMRO

0477402

2.00

JAM FRUIT FIG

LIFPROV

6353833

1.00

ARUGULA BABY WILD FRSH

B&W

7975374

2.00

CHEESE WHEEL MANCHEGO 12 MNTH

GRANVLL

7203631

Recipe Instructions: 1. Toast roll in oven for 5 minutes 2. Slice proscuito and cheese,place on roll and top with baby arugula 3. Slice sandwich and serve

Suggested Sell 14.99 Raw Cost

6.56

*ProямБts Quoted are Approximate

Sandwiches PROFIT $7.28

BBQ Black Bean Burger

Vegetably Patty With Bbq & Pesto on Brioche

Recipe

DESCRIPTION

BRAND

CODE

1.00

PATTY VEG BLK BEAN VEG BURGER

GRDNBRG

9349960

1.00

SAUCE BBQ HICKORY SMOKE

OPENPIT

4029468

1.00

SAUCE PESTO SUNDRIED TOMATO

DILISIO

3509528

1.00

*CHEESE CHDR MILD YEL PRNT

BBRLIMP

2599793

1.00

CHEESE PEPPER JACK 120 SLI

CASASOL

7238512

1.00

BUN BRIOCHE SLI 4.25"

BUNBSKT

1117064

0.50

ONION RING TANGLERS FLOUR BRD

MOORES

9474859

Recipe Instructions: 1. Cook Gardenburger according to package instructions ten dice. 2. Heat 1/2 oz oil in a large skillet over medilm high heat. Add ginger, carrots and cherries and saute’ for 3 minutes, then add rice vinegar, teriyaki and honey. Bring to a simmer,ten add Gardenburger

Suggested Sell 9.99 Raw Cost

AMOUNT

2.71

PROFIT $8.27

Garden Burger Wrap

Vegertian Burger With Dried Cherries, Carrots, Scallions & Onions In Teriyaki

Recipe

Suggested Sell 10.99 Raw Cost

2.72

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

PATTY VEG VEGGIE BURGER VEGAN

GRDNBRG

2400570

1.00

OIL CANOLA/OLIVE 75/25 BLEND

LVOFARE

1690779

0.50

GINGER ROOT FRESH

SYS IMP

1185545

1.00

SAUCE TERIYAKI

KIKOMAN

4005617

0.50

HONEY PURE CLOVER GR A

SYS CLS

4361432

1.00

CHERRY DRIED SUN PTD CALIFORNA

SYS SUP

8256919

1.00

CARROT MATCHSTICK SHRED

SYS NAT

1675750

1.00

ONION GREEN ICELS

SYS NAT

7350788

1.00

ALMOND SLIVERED BLACNHED

MANDLIN

1749787

2.00

LETTUCE ROMAINE FDSVC

SYS IMP

1919745

1.00

NOODLE BEAN THRD CELLOPHANE

SUN SUN

6475131

1.00

NOODLE CHOW MEIN

LA CHOY

4004438

2.00

VINEGAR RICE

MARUKAN

8933060

Recipe Instructions: 1. Cook Gardenburger Veggie Vegan Patties according to package instructions then dice. 2. Heat 1/2 oz oil in a large skillet over medium high heat. Add ginger, carrots and cherries and saute’ for 3 minutes, then add rice vinegar, terikyaki and honey. Bring to a simmer, then add Gardenburger Veggie Vegan pieces. 3. Spoon desired amount of the veggie/cherry mixture onto the center of each lettuce leaf; top with green onions almonds and rice noodles and serve.

PROFIT $8.39

Gluten Free Tender with Avocado

All Natural Chicken With Honey & Chipolte Sauce

Recipe

Suggested Sell 11.99 Raw Cost

3.60

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

CHICKEN STRIP BRST BRD GLUTENF

COLEMAN

1668005

1.00

SAUCE CHIPOTLE PPR

TABASCO

6065088

2.00

HONEY PURE GR A SQZ BEAR

HSE REC

8826893

4.00

TOMATO FRESH CLSTR

PACKER

3927522

2.00

ONION RED FRESH MEDIUM

PACKER

1275007

1.00

*OIL OLIVE CANOLA EVO 75/25

AREZZIO

6332845

2.00

VINEGAR BALSAMIC

PRIMIO

8393199

0.25

LEMON CH FRESH

PACKER

1007558

1.00

AVOCADO HASS FRSH HLV INDW HPP

CASASOL

6297594

Recipe Instructions: 1. Mix chipolte and honey 2. Cook off tenders 3. Serve with red onion, tomato and avocado

*Proﬁts Quoted are Approximate

Sandwiches PROFIT $10.09

Mesquite Pubhouse Fish Tacos

Smoky Battered Cod Wrapped In A Flour Tortilla With Cheddar, Cabbagge And Ranch Dressing

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

COD FIL BTRD RAW PUBHSE 2-3 OZ

PORTPRM

3499449

3.00

TORTILLA WHITE FLOUR 6"

AMARITA

6728451

2.00

CABBAGE RED SHRED 1/8"

SYS IMP

6517270

2.00

*CHEESE CHDR SHRD YEL FCY MILD

CASASOL

2406163

4.00

SALSA FRESH

CASASOL

6317705

2.00

SEASONING SAL SALMON GRL MAT

MC CORM

7528339

1.00

*SALT KOSHER

SYS CLS

6040760

1.00

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

1.00

*DRESSING RANCH BTRM BANQUET

SYS CLS

1344033

Recipe Instructions:

Suggested Sell 12.99 Raw Cost

2.90

1. 2. 3. 4. 5. 6.

Mix 1 Tablespoon of Salmon Seasoning with Ranch Dressing Fry off fish Add Cheese and cabbage on warmed tortillas add fish add Pico De Gallo Drizzle with Mesquite Ranch

PROFIT $8.74

Monte Cristo Slider

Ham & Turkey With Swiss Cheese & Mustard Battered And Grilled

Recipe

Suggested Sell 11.99 Raw Cost

3.25

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

HAM BONELESS UNCURED ABF

COLEMAN

2024943

3.00

TURKEY BRST OVN RST ARTISN ABF

COLEMAN

2025530

2.00

*CHEESE SWISS SLI .75 OZ

BBRLIMP

0973174

1.00

BUN BRIOCHE SLI 2.5"

BUNBSKT

1117106

1.00

MUSTARD DIJON W/WHT WINE TIN

INTLIMP

4064978

1.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

2.00

MILK WHL

FARMCOW

2042543

1.00

*SALT KOSHER

SYS CLS

6040760

1.00

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

0.25

*SUGAR CONFECTIONER 10X CANE

BKRSCLS

5593900

4.00

PRESERVE RASPBERRY RED

SYS CLS

4476321

Recipe Instructions: 1. Make a quick batter with the egg and milk 2. Shave the top off the brioche slider, build the sandwich, batter and cook on flat top 3. Dust with sugar and serve with melba sauce

PROFIT $10.71

The French Canadian Burger

Special Blend Burger With Canadian Bacon, Fried Egg And Cheddar Cheese. Served With Onion Rings

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

8 oz

BEEF GRND SMASH SEC BLEND

CAB

2169066

1.00

BUN BRIOCHE SLI 4.25"

BUNBSKT

1117064

2.00

*BACON CANADN STY NAT JUICE

SYS IMP

1005883

1.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

1.00

CHEESE CHDR MILD YEL SLI INTLF

LOL

1160779

4.00

ONION RING BLK & TAN 5/8"

BREWCTY

6204020

Recipe Instructions:

Suggested Sell 14.99 Raw Cost

4.28

1. 2. 3. 4. 5.

Smash and season burger meat, cook to temp and top with cheddar Toast brioche roll Cook egg to desired doneness Fry onion rings Sear bacon

*ProямБts Quoted are Approximate

Sandwiches PROFIT $4.86

Thanksgiving Baguette

The Ultimate Comfort Sandwich. Turkey, Ham,Stufﬁng, Cranberry On A Crunchy Baugette

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

TURKEY BRST OVN RST ARTISN ABF

COLEMAN

2025530

1.00

SAUCE CRANBERRY JELLIED

SYS IMP

7896659

0.25

STUFFING MIX CHICKEN

STOVTOP

4122727

2.00

HAM BONELESS UNCURED ABF

COLEMAN

2024943

4.00

*POTATO FRY SWEET 1/4X1/2

MCCAIN

8886596

1.00

MARSHMALLOW FLUFFY

FLUFF

4485181

3.00

APTZR BEAN GREEN BTRD CRSPY

ANCHOR

0245383

1.00

BREAD BAGUETTE FRENCH DEMI PBK

BKRSIMP

1219187

Recipe Instructions: 1.Toast off baguette and slice, add ham, turkey, stuffing, green beans and cranberry

Suggested Sell 8.99 Raw Cost

4.13

PROFIT $6.36

Salmon Blast

Flame Grilled Salmon With Avocado, Tomato And Lemon On A Ciabatta Roll

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

BREAD SANDWICH CIABATTA WH GR

COTTAGE

5212988

4.00

SALMON FIL REDI GRL 4 OZ

TRIDENT

5115540

0.10

*MAYONNAISE HEAVY DUTY

SYS REL

4002432

0.10

*JUICE LEMON PLAS RTD

SAHAR B

0475402

0.15

LEMON FRESH

SYS IMP

7412596

1.00

AVOCADO PULP POLY

CASASOL

1628601

1.00

LETTUCE GREEN LEAF FDSVC

SYS IMP

1908268

1.00

TOMATO ROMA UTILITY FRESH

SYS REL

5418132

3.00

*BACON LAYFLAT 18/22 CT

SYS CLS

1005842

Recipe Instructions:

Suggested Sell 10.99 Raw Cost

4.63

1.Bake off salmon and cook bacon 2. Cut bread in half and add mayo, salmon, sliced tomato, avocado and lettuce

Patty Melt

PROFIT $5.25

Thick N Jucy Beef Patty With Goat Cheese & Leeks On Rye

Recipe

Suggested Sell 7.99 Raw Cost

2.74

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

*MAYONNAISE REAL PLAS

HELLMAN

4069076

1.00

BEEF GRND CHUCK PTY THK N JCY

CAB

4149514

1.00

LEEK BUNCH FRESH

PACKER

1008168

1.00

CHEESE GOAT CHEVRE LOG

BBRLIMP

7795677

2.00

BREAD RYE JEWISH

BKRSCLS

9876996

0.25

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

Recipe Instructions: 1. In a small bowl. Combine hellmans real mayo and black pepper 2.Grill ground beef patty 3.Spread two slices of bread evenly with 2 tbsp of black pepper mayo. On one slice place beef patty top with 1 oz leeks 4.And 1 oz cheese

*Proﬁts Quoted are Approximate

*ProďŹ ts Quoted are Approximate

SCAN THE QR CODE TO GO TO THE SITE

*ProямБts Quoted are Approximate

Sandwiches PROFIT $8.79

Steak Mojito Wrap

Bonless Rib Eye With Mint, Lime And Shredded Lettuce Wrapped In A Flour Tortilla

Recipe

DESCRIPTION

BRAND

CODE

6.00

STEAK RIBEYE BNLS RANDOM

BHB/NPM

9444019

1.00

MINT FRESH

PACKER

1679984

1.00

JUICE LIME PSTRZD ULTRA PREM

SYS NAT

3865730

1.00

*OIL OLIVE BLEND 90/10

AREZZIO

5934294

1.00

*SUGAR TURBINADO PACKET BROWN

NAT SGR

3125531

1.00

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

1.00

*WRAP TORTILLA FLOUR 12" FRSH

BBRLCLS

2250581

1.00

LETTUCE SHREDDED 1/8" FRESH

SYS NAT

1675529

2.00

TOMATO SLICED FRSH

PACKER

6933147

4.00

*POTATO FRY SWEET 3/8

MCCAIN

3419199

Recipe Instructions: 1. Combine mint, lime juice, oil, sugar and pepper to make marinade 2. Marinate steak overnight 3. Grill steak to desired temp 4. Put unside wrap with lettuce and tomato. Wrap and cut 5. Serve with Sweet Potato Fries”

Suggested Sell 11.99 Raw Cost

AMOUNT

3.20

Italian Wedding Soup & Sandwich

PROFIT $6.74

Roasted Turkey With Mozzarella And Pesto On Focaccia With A Bowl Of Italian Wedding Soup

Recipe

DESCRIPTION

BRAND

CODE

4.00

TURKEY BRST SKON ROAST & SERVE

BTRBALL

6642718

4.00

BREAD FOCACCIA 1/2 SHEET 20"

SIGNATR

5859531

2.00

*CHEESE MOZZARELLA L/M WHL MLK

AREZIMP

2329375

1.00

SAUCE PESTO BASIL

AREZZIO

5975008

2.00

TOMATO SLICED FRSH

PACKER

6933147

0.25

LETTUCE FRESH ARCADN HVST CLS

SYS NAT

1132050

6.00

SOUP ITALIAN WEDDING CONC

SYS CLS

2582054

Recipe Instructions: 1. Warn Foccacia in oven, remove and slice 2. Slice turkey breast into 4oz. portions top with Mozzarella and melt 3. Create sandwich, present with small bowl of soup on same plate

Suggested Sell 10.99 Raw Cost

AMOUNT

4.25

PROFIT $10.89

Pulled Lamb Sandwich

Tender Lamb Pulled Andd Tossed With Red Onion, Goat Cheese And Arugula

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

LAMB HINDSHANK CH DLX

SYS IMP

2009462

0.25

BROTH CHICKEN

SYS CLS

5568241

1.50

ONION RED FRESH MEDIUM

PACKER

1275007

2.00

*OIL OLIVE BLEND 80/20

AREZZIO

5934302

1.00

BREAD ROLL RUSTIC HERO SNDWCH

TRIOVEN

1902111

1.75

CHEESE GOAT TUB

BBRLIMP

7828294

0.25

ARUGULA BABY WILD FRSH

B&W

7975374

0.50

TOMATO BULK 6X6 FRESH

SYS IMP

1763440

Recipe Instructions:

Suggested Sell 14.99 Raw Cost

4.10

1. In A Kettle: Combine Lamb Shanks, Chicken Broth, Chilli Powder And One Onion And Cover. Bring To A Boil And Simmer for two hours. 3. Remove Shanks From Broth Cool Until Warm Enough To Handle. 4. Remove Meat From Bone And Shred Into Piceces 5. Slice Remaining Onion And Gently Sautee In Oil Over Medium Heat Until Sweet And Carmelized 6. Spread Goat Cheese Onto Roll

*Proﬁts Quoted are Approximate

Sandwiches PROFIT $9.74

Hoisin BBQ Short Rib Slider

Short Rib With Cabage, Hoisin And Bbq Sauce On Brioche Bun

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

BEEF CHUCK SHORT RIB CKD BNLS

CAB

6335485

2.00

ONION RING TANGLERS FLOUR BRD

MOORES

9474859

2.00

CABBAGE RED SHRED 1/8"

SYS IMP

6517270

2.00

SAUCE HOISIN

LEE KUM

4520623

2.00

SAUCE BBQ ORIG TRDTNL

SYS IMP

2728566

1.00

BUN BRIOCHE SLI 2.5"

BUNBSKT

1117106

Recipe Instructions: 1. Cook short rib and shread 2. Toss with hoisin sauce and BBQ 3. Serve on mini brioche

Suggested Sell 13.99 Raw Cost

4.25

Pizza PROFIT $8.39

Grilled Hawaiian Bbq Pizza

Shredded Chicken With Proscuitto, Pineapple, Green Onions & Bbq Sauce With Mozzarella Cheese

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

PIZZA CRUST COOKED HAND GRILLD

TOPTHIS

8631511

3.00

*CHEESE MOZZARELLA PIZZA BLEND

AREZIMP

2331690

3.00

SAUCE BBQ REGULAR

SWTBABY

4455739

3.00

CHICKEN SHREDDED CARNITAS

HORMEL

7079819

1.00

HAM PROSCIUTTO DIPARMA STY DOM

AREZZIO

2563898

2.00

PEPPER RED RSTD WHL IMP

SYS OTT

4178042

2.00

PINEAPPLE DICED CUBED CHEF RC

DOLE

5384642

1.00

ONION GREEN ICELS

SYS NAT

7350788

Recipe Instructions:

Suggested Sell 12.99 Raw Cost

4.60

1. 2. 3. 4. 5.

Take 1 crust out of freezer and add mozzarella cheese Drizzle 3oz bbq sauceover top of the cheese Mix remaining1oz of bbq sauce with diced chicken and put on top of cheese Top with remaining topping items Place on the deck or rack of 450 degree oven for 9 minutes

*ProямБts Quoted are Approximate

Pizza PROFIT $6.81

Chix, Pesto & Mushroom Flatbread

Thin Sliced Chicken With Mushrooms, Sun Dried Tomatoes And Pesto With Mozzarella Cheese

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CHICKEN PHILLY STEAK BRKAWAY

SYS CLS

8563132

1.00

SAUCE PESTO BASIL

AREZZIO

5975008

0.50

*CHEESE MOZZARELLA SHRD WHL ML

AREZIMP

2329429

1.00

MUSHROOM SLICED 3/16" FRSH

SYS IMP

9228735

1.00

TOMATO SUNDRIED HALVES

SYS IMP

6497184

1.00

BREAD FLAT OVAL 12" X 5"

RICHS

2373987

2.00

OIL OLIVE EXTRA VIRGIN BIB

CORTO

0255941

Recipe Instructions: 1. Cook the Chicken: Flat Grill (Frozen Product): Preheat grill to 350F. Place chicken on flat grill, cook till absolutely no pink remaining completely cooked. Remove chicken from grill. 2. Brush crust with Olive Oil, and then spread pizza crust with Pesto to within 1/4 inch of the edge. Place prepared chicken and sun-dried tomoato over the pesto. Sprinkle half of the mushrooms and cover with Cheese. Sprinkle remaining Mushrooms on top of the cheese. 3. Bake at 375F until crust is golden and cheese is slightly bubbly and beginning to turn a golden color. Slice and Serve!

Suggested Sell 9.99 Raw Cost

3.18

PROFIT $6.61

Goat Cheese Flat Bread

Sweet Basil Chicken, Sundried Tomato, Mozzarella and Crisp Flatbread

Recipe

DESCRIPTION

BRAND

CODE

2.00

CHEESE GOAT CRUMBLES

MONTCHV

4838704

1.00

BREAD FLAT OVAL 12" X 5"

RICHS

2373987

1.00

*BUTTER SOLID USDA AA SALTED

WHLFARM

5925987

0.25

SALT SEA FLEUR DE SEL

INTLIMP

2177626

0.25

SPICE PEPPER BLACK WHL

IMP/MCC

5229380

1.00

BASIL FRESH

PACKER

1679919

1.00

*OIL OLIVE EXTRA VIRGIN ITALY

SUPREMA

4497301

1.00

ONION SLIVERED 1/4" YEL

SYS NAT

4160784

Recipe Instructions: 1. Carmelize onions over a med heat with butter. Cook until they turn golden brown 2. Place the flatbread on a sheet pan and brush lightly with olive oil. Top with onions and cheese 3. Cook for 10-12 minutes at 425 and remove Recipe Instructions:

Suggested Sell 9.99 Raw Cost

AMOUNT

3.38

PROFIT $7.59

Bacon Blue Fatbread

Pungent Blue Cheese, Country Bacon, Arugula, Caramelized Onions and Balsamic Glaze.

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

BREAD FLAT OVAL 12" X 5"

RICHS

2373987

1.00

ONION YELLOW JUMBO FRESH

SYS IMP

1094721

1.00

CHEESE GORGONZOLA CRUMBLE

AREZZIO

8495412

1.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

2.00

*BACON LAYFLT 14/18 GRL FRSH

SYS CLS

5886579

2.00

ARUGULA BABY WILD FRSH

B&W

7975374

1.00

GLAZE BALSAMIC

AREZZIO

0651828

1.00

*OIL OLIVE EXTRA VIRGIN ITALY

SUPREMA

4497301

Recipe Instructions:

Suggested Sell

Raw Cost

9.99 2.40

1. Preheat oven to 375 degrees 2. Place flat bread on a pany and 3. Arrange evenly over flatbread, onions, bacon and blue cheese. Place in oven till cheese starts to brown remove from oven, cut into 8 triangles

*ProďŹ ts Quoted are Approximate

Pizza PROFIT $7.95

Sausage & Mushroom Pizza

Mild Sausage With Garlic, Mushrooms & Mozzarella

Recipe

Suggested SuggestedSell Sell 14.99 10.99 Raw RawCost Cost

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

DOUGH PIZZA PRESHEETED 7"

RICHS

2181980

1.00

OIL OLIVE BASIL INFUSED

INTLSUP

9190653

1.00

SAUSAGE ITAL LNK MILD

AREZZIO

2536142

1.00

MUSHROOM FOODSERVICE FRESH

SYS CLS

1182237

1.00

GARLIC CLOVE BULK FRESH LARGE

SYS IMP

1048172

1.00

SPICE PEPPER RED CRSHD

AREZZIO

5935697

4.00

*CHEESE MOZZ WM SHRED GOLD PRE

SAPGOLD

8754814

Recipe Instructions: 1. Slack out piza dough 2. Roast sausage and then slice 3. Slice mushrooms and saute quick 4. Sread cheese and create pizza 5. Bake 475 for 10 minutes

3.99 3.04

PROFIT $7.95

White Clam and Pancetta Pizza

Baby Clams, Pancetta And Alfredo Sauce Pizza

Recipe

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

PIZZA CRUST GRLD 10" WHT

TOPTHIS

0137861

2.00

PANCETTA ITAL DICED 1/4"

AREZZIO

2567519

3.00

CLAM BABY MEAT VPAC 300/500 CT

PORTPRM

0123034

3.00

*CHEESE MOZZARELLA L/M WHL MLK

AREZIMP

2329375

2.00

SAUCE ALFREDO

AREZZIO

6525117

1.00

ARUGULA BABY WILD FRSH

B&W

7975374

Recipe Instructions: 1. 2. 3. 4. 5.

Defrost pizza crust Sprinkle mozzarella cheese over crust Drizzle alfredo sauce over cheese Add diced pancetta and clam meat to top of cheese Garnish with fresh arugala

Suggested Sell 13.99 Raw Cost

4.99

Stracciatella Pizza

PROFIT $7.62

Cherry Tomatoes, Fresh Basil And Stracciatella Cheese

Recipe

Suggested Sell

Raw Cost

9.99 2.37

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

CHEESE MOZZ FRSH STRACCIATELLA

LIUZZI

2193532

4.00

TOMATO CHERRY ITAL

LAVALLE

4842980

1.00

*OIL OLIVE CANOLA EVO 90/10

AREZZIO

5655618

1.00

GARLIC CHOPPED IN OIL

AREZZIO

5975271

1.00

BASIL FRESH

PACKER

1794882

0.50

PEPPER BLACK FINE GRND

D'ALLAS

4590873

1.00

BREAD FLAT OVAL THIN

FGF

8616957

Recipe Instructions: 1. Roast tomatoes in 350 f oven for 15 min. 2. Brush flat bread with olive oil, black pepper and garlic 3. Top flat bread with tomatoes and stracciatella cheese 4. Bake pizza in 350f for 8-10 min. Or until desired doneness 5. Sprinkle flat bread with chopped basil

*ProямБts Quoted are Approximate

Pasta

PROFIT $7.07

Thai Curry Coconut Clams

Tender Clams With Coconut Milk, Curry And Pasta

Recipe

Suggested Sell 12.99 Raw Cost

4.10

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CLAM WHL SHELL CKD VP 11-16CHN

PORTPRM

3617875

3.00

*PASTA LINGUINE 10 IN

LABELLA

4862959

2.00

MILK COCONUT UNSWEETENED

JADE MT

1425982

2.00

*CREAM HEAVY 40% ESL STABILIZE

WHLFARM

6935464

1.00

SPICE CURRY POWDER

IMP/MCC

5228747

1.00

SEASONING THAI CHILE PWDR

D'ALLAS

1536129

4.00

ONION GREEN ICELS

SYS NAT

7350788

3.00

TOMATO DICED FRESH

PACKER

1371012

1.00

PARSLEY BUNCH FDSVC

SYS IMP

1908342

Recipe Instructions: 1. Cook pasta to al dente, 2. In a sauce pan, combine coconut milk, heavy cream, curry powder and thai seasoning 3. Add the scallions, diced tomato and bring to temperature 4. Add the whole clams and stir until thoroughly heated 5. Add in the pasta pasta

PROFIT $14.49

Sundried Tomato Trottoli

Roasted Italian Sausage, Yellow Squash And Fresh Basil Finished With Cream

Recipe

100

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

SAUSAGE ITAL ROPE

SYS CLS

1660653

5.00

PASTA TROTTOLE

LABELLA

0637191

4.00

SAUCE PESTO SUNDRIED TOMATO

DILISIO

3509528

5.00

SQUASH YELLOW FRSH

SYS IMP

6686596

2.00

CHEESE PARMESAN SHAVED IMPORT

AREZZIO

9742446

1.00

BASIL FRESH

PACKER

1794882

4.00

BROCCOLINI FRESH

PACKER

8647349

Recipe Instructions:

Suggested Sell 17.99 Raw Cost

3.50

1. Cook off pasta al dente 8-9 mins 2. Cook off sausage and slice 3. Grill off squash and broccolini

PROFIT $10.87

Chicken & Penne Roasted Red Pepper alla Vodka Grilled Chicken, Red Pepper Gouda, Fresh Tomatoes & Cream

Recipe

101

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

*CHICKEN BRST IFZ BNLS SKLS ZI

SYS CLS

0749887

3.00

SOUP BISQUE RED PPR GOUDA

INSGNIA

5079957

3.00

*PASTA PENNE RIGATE HVY WALL

LABELLA

4560967

1.00

*OIL OLIVE BLEND 80/20

AREZZIO

5934302

1.00

GARLIC CHOPPED IN WATER

AREZZIO

5975289

2.00

TOMATO DICED FRESH

PACKER

1371012

0.50

SPINACH CLIPPED FRESH

SYS NAT

1675925

2.00

CREAM HEAVY 40% BUTTER FAT

FARMCOW

2042527

1.00

BASIL FRESH

PACKER

1794882

1.00

CHEESE BLEND CAESAR SHAVED

BELGIO

7071216

Recipe Instructions:

Suggested Sell 13.99 Raw Cost

3.12

1.Grill chicken breast and slice 2. Cook pasta and drain 3. Saute garlic in oil and add spinach and tomatoes 4. Finish with cream and fresh basil

*ProямБts Quoted are Approximate

Pasta

PROFIT $5.69

Spring Roll With Asian Noodles

Oriental Noodle Salad with Vegetable SpringRoll

Recipe

102

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

*APTZR VEGETABLE SPRINGROLL

SYS IMP

6986475

5.00

SALAD ORIENTAL NDLE

BSTNSLD

8711998

2.00

BROCCOLI FRESH SLAW MIX W/COLR

SYS IMP

8749087

1.00

SAUCE WING SWT TERIYAKI

SWTBABY

8902676

Recipe Instructions: 1. Mix Prepared Noodle salad with Broccoli slaw and let stand 30 minutes 2. Fry Spring Rolls until golden and crispy about 2-3 minutes 3. Arrange pasta salad on plate, top with spring rolls and garnish with drizzle on teriyaki sauce

Suggested Sell 8.99 Raw Cost

3.30

PROFIT $11.41

Ravioli Diablo

Jumbo Spinach Ravioli With Provolone

Recipe

103

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

RAVIOLI FLORENTINE GRAND-E-OLI

BERNRDI

5706504

4.00

SAUCE MARINARA

PALMIER

4639886

1.00

GARLIC CHOPPED IN OIL

AREZZIO

5975271

1.00

SPICE PEPPER RED CRSHD

AREZZIO

5935697

1.00

*CHEESE PROVOLONE NON SMK

AREZIMP

8918740

1.00

SALT AND PEPPER TO TASTE

Recipe Instructions:

Suggested Sell 14.99 Raw Cost

3.58

1. Boil ravioli until cooked al dente 2. Combine you favorite meatless sauce with diced garlic, red pepper flakes, salt and pepper to taste 3. Bring sauce to a simer and turn off heat 4. Generously ladel sauce over cooked ravioli

Stuffed Rigatoni alla Vodka

PROFIT $10.41

Classic Cheese Rigatoni With Cream, Tomato And Cheese

Recipe

104

Suggested Sell 12.99 Raw Cost

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

PASTA RIGATONI STUFFED W/CHS

AREZZIO

4321618

3.00

CREAM HEAVY 40% BUTTER FAT

FARMCOW

2042527

3.00

TOMATO DICED FRESH

PACKER

1371012

1.00

FLAVOR CONC RSTD GRLC

MINOR

8114621

1.00

SPINACH CLIPPED FRESH

SYS NAT

1675925

1.00

CHEESE BLEND CAESAR SHAVED

BELGIO

7071216

Recipe Instructions: 1. Boil rigatoni in salted water for 8-10 minutes 2. Saute in med heat fry pan, spinach, tomato & garlic 3. Deglaze with heavy cream and melt in the parmesan blend 4. Toss with pasta and serve

2.58

*ProямБts Quoted are Approximate

Pasta

PROFIT $10.05

Chicken & Ravioli Florentine

Jumbo Florentine Raviolis with Statler Chicken Breast

Recipe

105

Suggested Sell 14.99 Raw Cost

4.94

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CHICKEN BRST AIRLINE IF 8-10AV

COLEMAN

1683691

1.00

SPINACH BABY FRSH

SYS NAT

8474538

2.00

RAVIOLI FLORENTINE RND LRG

LILLY'S

2188748

1.00

WINE COOKING SAUTERNE

SYS CLS

4345542

2.00

SPREAD GARLIC

AREZZIO

5975016

Recipe Instructions: 1. Pan sear chicken breast 2. Deglaze pan with white wine, shallots,and garlic and finish with a pat of butter 3. Boil ravioli until Al Dente 4. Wilt spinach, assemble plate

PROFIT $11.54

Italian Antipasta Shrimp & Ravioli

Smoked Mozzarella Ravioli With Shrimp Skewer, Fresh Mozzarella, Artichoke Hearts, Arugula & Crostini

Recipe

106

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

PASTA RAVIOLI SMK MOZZ/RUCOLA

LILLY'S

1029375

4.00

*SHRIMP WHT P&D TLON 16/20

PORTBTY

5107525

1.00

SKEWER BAMBOO 6 IN

TBLCRFT

7842826

1.00

SAUCE PESTO BASIL

AREZZIO

2477958

2.00

CHEESE MOZZ CILIEGENE FRSH

AREZZIO

2491751

2.00

ARTICHOKE HEART QUARTER

INTLIMP

4093373

2.00

PEPPER RED RSTD

PRIMIO

8502476

0.50

ARUGULA BABY WILD FRSH

B&W

7975374

0.25

BREAD BAGUETTE FRNCH RSTIC PBK

BKRSIMP

0644286

Recipe Instructions:

Suggested Sell 17.99 Raw Cost

6.45

1. Skewer shrimp and grill 2. Cook pasta 3. Saute arugula 4. Arrange plate and serve with fresh crostini

PROFIT $9.83

Mushroom Ravioli Di Parma

Jumbo Stuffed Ravioli with Shallots, Proscuitto and Marsala Sauce

Recipe

107

Suggested Sell 15.99 Raw Cost

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

RAVIOLI MUSHROOM FILD

LILLY'S

0072571

1.00

SHALLOT WHL PEELED FRESH

SYS NAT

2415859

2.00

HAM PROSCIUTTO COLOSSEUM BNLS

AREZZIO

2557379

3.00

CREAM HEAVY 40% BUTTER FAT

FARMCOW

2042527

3.00

TOMATO CHERRY ITAL

LAVALLE

4842980

0.50

MUSHROOM PORTABELLA #2

SYS CLS

4962288

1.00

WINE COOKING SAUTERNE

SYS CLS

4345542

1.00

WINE COOKING MARSALA

ROLAND

1072263

Recipe Instructions: 1. Cook pasta 2. To make sauce- saute shallots with a little olive oil 2. Add procuitto and mushrooms. Finish with fresh tomato and cream

6.16

*ProямБts Quoted are Approximate

Pasta PROFIT $12.13

Spring Lobster Ravioli & Scallops

Lobster Ravioli With Seared Scallops, Blood Oranges And Cream

Recipe

108

Suggested Sell 18.99 Raw Cost

6.86

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

SCALLOP IQF 20-30CT CHEM FREE

GRT AM

2412221

1.00

ORANGE BLOOD FRESH

PACKER

1342856

1.00

SPINACH BABY FRSH

SYS NAT

8474538

2.00

*CREAM HEAVY 40% ESL STABILIZE

WHLFARM

6935464

1.00

ONION GREEN ICELS

SYS NAT

7350788

3.00

RAVIOLI LOBSTER 100 %

LILLY'S

0240707

Recipe Instructions: 1. Pan Sear Scallops 2. Boil Lobster ravioli until Al Dente 3. Grilled Sliced Blood Oranges 4. Make Chive cream sauce by sauteeing a pinch of chopped shallots, add heavy cream and reduce, finish with chives,wilt spinach, assemble plate

PROFIT $9.71

Grilled Vegetable Ravioli

Fresh Spinach, Capers, Tomato & olives

Recipe

109

Suggested Sell 13.99 Raw Cost

5.80

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

PASTA RAVIOLI GRL VEG OCTAGN

CARLAS

7297845

1.00

OIL OLIVE BIB BLEND 51/49

CORTO

0217428

2.00

CARROT FRESH JUMBO

PACKER

1167261

1.00

CELERY FRESH

SYS IMP

1120625

1.00

ONION SWEET FRSH

PACKER

3812807

1.00

OLIVES GREEK KALAMATA

GRECDEL

6836704

1.00

CAPER NONPAREIL IMPORTED

INTLIMP

5535687

2.00

*VINEGAR RED WINE 50 GRAIN

SYS CLS

4113056

1.00

TOMATO FILET PEELD STRIP 74-40

STANISL

4799987

1.00

SPINACH BABY FRSH

SYS NAT

8474538

2.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

0.25

LEMON CH FRESH

SYS CLS

2252039

1.00

PARSLEY CLN/WASH FRESH HERB

SYS NAT

2219111

1.00

GARLIC WHL CLOVE PLD FRESH

PACKER

1396746

Recipe Instructions: 1.Start by preparing the rattitouille 2. Peel carrots, and onions, trim and wash the celery 3. cut in to small bite sized pieces, in a sauce pot place the olive oil 4. Add the garlic, onions, carrots, celery and start to cook 5. After a few minutes add the the 74/40, kalamata olives, capers,red vine vinegar and cover and simmer for about 30 minutes 6. Vegetables should still be a little crunchy but not mushy 7. In another pot of boiling water add some salt and 6 ravioli, they will take about 2 minutes to retherrmolize 8. Start to wilt the spinach with a little butter, add salt & pepper, on the plate place the spinach around the inside of the rim,add the 6 ravioli in the middle with some of the heated rattitouille over the ravioli, top chopped parsley and shredded parm or asiago

*ProďŹ ts Quoted are Approximate

Pasta PROFIT $8.08

Creole Style Mac & Cheese

Crawﬁsh & Okra In A Creamy Gruyere Cheese Sauce

Recipe

110

Suggested Sell 12.99 Raw Cost

4.91

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

CRAWFISH TAIL MEAT 100/150CT

PACKER

6417349

2.00

*OKRA CUT IQF P

SYS IMP

1880905

1.00

*TOMATO DICED IN JCE CH CAL

SYS IMP

4113684

1.00

CELERY FRESH

SYS IMP

1120625

1.00

ONION YELLOW JMBO FRSH BOX

SYS IMP

8313918

1.00

PEPPER RED BELL LARGE FRESH

SYS IMP

1079250

3.00

*CREAM HEAVY 40% ESL STABILIZE

WHLFARM

6935464

1.00

*BUTTER SOLID USDA AA SALTED

WHLFARM

5925987

1.00

CHEESE GRUYERE KING CUTS

BBRLIMP

2393056

0.25

SPICE PEPPER WHITE GROUND

IMP/MCC

5229455

0.25

SPICE PAPRIKA GROUND ME

IMP/MCC

5229174

0.25

SPICE PEPPER CAYENNE GRND

IMP/MCC

5229398

0.25

SPICE OREGANO LEAVES

AREZZIO

7534936

0.25

SPICE GARLIC GRANULATED

IMP/MCC

6639165

1.00

BREAD CRUMB JAPNSE CRSE PANKO

SYS CLS

5495460

4.00

PASTA GOBETTI

LABELLA

0952131

Recipe Instructions: 1. Combine cream, butter, gruyere, pepper, paprika, cayane, oregano and garlic into a pot. 2. Simmer on low until cream thickens. 3. Saute chopped okra, tomato, celery onion and peppers together in a pan. 4. Cook and shock pasta. 5. Combine pasta, sauce, sauteed vegetables and crawfish in a baking dish, mix thoroughly. 6. Top with panko crumbs and bake in oven for 8-15 mins.

PROFIT $8.84

Cheddar & Chorizo Mac & Cheese

Mexican Chorizo Sausage With Jalapeno, Cheese And Cream

Recipe

111

Suggested Sell 11.99 Raw Cost

3.15

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

PASTA GOBETTI

LABELLA

0952131

4.00

SAUCE CHEESE CHDR DISP POUCH

ORTEGA

2056562

1.00

SAUSAGE MEXICAN CHORIZO 5/1 LK

ROSE

1190693

5.00

PEPPER ASSORTED TRI-COLOR

PACKER

1121474

0.25

TOMATO DICED FRESH

PACKER

1371012

4.00

PEPPER JALAPENO NACHO SLI

EMBASSA

2350361

0.50

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

0.25

*CREAM HEAVY 40% ESL STABILIZE

WHLFARM

6935464

Recipe Instructions: 1. Cook pasta, reservina a little water 2. Roast off sausage 3. Add fresh tomato to pan. Finish with diced jalapeno and cream

*Proﬁts Quoted are Approximate

Pasta PROFIT $10.66

Lobster Mac & Cheese

Succulent Lobster Sensations gently folded into a creamy cheddar and gouda sauce on top of cavatelli noodles all lightly baked with ﬁre roasted red peppers and baby portabella mushrooms

Recipe

112

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

LOBSTER IMIT SENSATIONS

MRS FRI

4488276

4.00

SAUCE ALFREDO

AREZZIO

6525117

3.00

*CHEESE CHDR YEL MILD SHRD FTH

CASASOL

2404135

1.00

CHEESE GOUDA SMOKED

BBRLCLS

2393049

2.00

PEPPER RED RSTD WHL IMP

SYS OTT

4178042

2.00

MUSHROOM PORTABELLA #1 BULK

SYS IMP

3076965

2.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

3.00

PASTA CAVATELLI PLAIN FRSH

LILLY'S

0546455

Recipe Instructions:

Suggested Sell 15.99 Raw Cost

5.33

1.In a large skillet melt the butter over medium heat and add mushrooms. 2.Sauté the mushrooms until they soften. Allow to cool. 3.In a large bowl combine the cavatelli, alfredo, Lobster Sensations, mushrooms, red peppers and half of the cheeses. 4. Mix thoroughly and place in a large baking dish. 5.Top with remaining cheese and bake at 350F for 30 minutes or until the cheese begins to brown and the edges are bubbling.

Three Cheese & Fire Braised Ham, Mac & Cheese

PROFIT $7.77

Creamy Macaroni & Cheese With Fire Braised Ham

Recipe

113

Suggested Sell 11.99 Raw Cost

4.22

AMOUNT

DESCRIPTION

BRAND

CODE

3.00

FIRE BRAISED HAM

HORMEL

2372633

3.00

*CHEESE CHDR MILD YEL PRNT

BBRLIMP

2599793

2.00

CHEESE SWISS A CUT SNDW

BBRLIMP

7899826

2.00

CHEESE GOAT LOG CHEVRE

BBRLIMP

1140427

2.00

*PEA GREEN GR A P

SYS CLS

1259530

1.00

BASIL FRESH

PACKER

1679919

2.00

BREAD CRUMB JAP PANKO TOASTED

KIKOMAN

4943296

4.00

PASTA GOBETTI

LABELLA

0952131

3.00

CREAM HEAVY 40% BUTTER FAT

FARMCOW

2042527

Recipe Instructions: 1. Toss all ingredients together minus the bread crumbs 2. Place into ovenable crock and top with bread crumbs 3. Bake 30 until bubbly.

PROFIT $10.80

Sun Dried Tomato Trottoli with Sausage

Trottoli Pasta With Broccolini, Sun Dried Tomatoes And Sausage

Recipe

114

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

SAUSAGE ITAL ROPE

SYS CLS

1660653

5.00

PASTA TROTTOLE

LABELLA

0637191

4.00

SAUCE PESTO SUNDRIED TOMATO

DILISIO

3509528

5.00

SQUASH YELLOW FRSH

SYS IMP

6686596

2.00

CHEESE PARMESAN SHAVED IMPORT

AREZZIO

9742446

1.00

BASIL FRESH

PACKER

1794882

4.00

BROCCOLINI FRESH

PACKER

8647349

Recipe Instructions:

Suggested Sell Raw Cost Suggested Sell 14.99 Raw Cost

1. Cook pasta 2. Cut up sausage and saute. Add vegetables 3. Finish with sun dried pesto and cheese

4.15

*Proﬁts Quoted are Approximate

Entrees PROFIT $12.26

Whole Split Tail Bass

Pan Seared Bass With Basmati Rice, Cilantro & Limes

Recipe

115

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

BASS WHOLE SPLIT TAIL 200-400G

SEAWNGS

2479438

1.00

PEPPER YELLOW BELL FRSH

PACKER

8439143

1.00

ONION YELLOW JMBO FRSH BOX

SYS IMP

8313918

2.00

WINE COOKING SAUTERNE

SYS CLS

4345542

1.00

LIME FLORIDA FRESH

PACKER

1061928

1.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

1.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

3.00

RICE BASMATI

DEERBRD

8898181

1.00

SEASONING CAJUN

IMP/MCC

5228424

3.00

RADISH RED CELLO FRSH

SYS IMP

7412794

Recipe Instructions:

Suggested Sell 15.99 Raw Cost

1. Season bass with cajun seasoning 2. Pan sear bass in large skillet in hot oil for 2 min each side 3. Add slice peppers and onions to pan, saute for 2 min and transfer pan to oven preheated to 350f fo 10 min 4. Remove pan and place on stove top, deglaze pan with white wine and 1/4 cup of water add lime juice and butter 5. Stir in precooked rice and cilantro to heat through

3.73

PROFIT $13.25

Seared Jumbo Sea Scallops

With A Warm Roasted Corn, Eddamamame & Black Eyed Pea Salad

Recipe

116

Suggested Sell 19.99 Raw Cost

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

SCALLOP SEA DRY 10/15 USA

PORTFSH

1036478

1.00

SPICE PEPPER SUPREME

IMP/MCC

1057983

1.00

*OIL OLIVE BLEND 90/10

AREZZIO

5934294

3.00

*PEA BLACKEYE

SYS CLS

4114088

2.00

CORN SWEET COB FRSH

PACKER

1191873

2.00

SOYBEAN WHOLE EDAMAME POD USA

SYS CLS

0412421

1.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

1.00

*OIL OLIVE EXTRA VIRGIN FRUTAT

SUPREMA

5534151

1.00

ONION RED FRESH JUMBO

SYS IMP

1094663

1.00

SEASONING RUB GNGR TERIYAKI

CHRCRST

1300690

Recipe Instructions: 1. Grill corn until charred, then remove kernals from cob 2. Combine peas, cor, eddamame, chopped cilantro, chopped onion, oil and asian ginger spice blend 3. Mix ingredients in a bowl and season to tase 4. Season and sear scallops until a nice brown sear is on top (3 min) and then flip for another minute

6.74

*ProямБts Quoted are Approximate

Entrees

PROFIT $10.33

Citrus Poached Tilapia

With Coconut Rice & Mango-Lime Salsa

Recipe

117

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

*TILAPIA FIL CO IVP 5-7OZ

PORTBTY

8024743

0.25

ORANGE FRESH

SYS IMP

7412604

2.00

MANGO FRESH

PACKER

1007848

1.00

PEPPER RED BELL LARGE FRESH

SYS IMP

1079250

1.00

CILANTRO FRESH

PACKER

1679950

1.00

JUICE LIME

REALIME

0138834

0.50

ONION RED FRESH JUMBO

SYS IMP

1094663

1.00

*DRESSING CARIBBEAN MANGO VING

SYS IMP

9590878

3.00

RICE BASMATI WHITE

PRODUCR

5364559

1.00

MILK COCONUT UNSWEETENED

JADE MT

1425982

1.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

1.00

COCONUT SHRED MED

BKRSCLS

4510863

Recipe Instructions:

Suggested Sell 14.99 Raw Cost

4.66

1.Bring white wine and orange slices up to a temp of about 180 degrees (not quite a simmer) 2. Place tilapia filet in cort bouillion and cook completely. 3. Cook white rice and add coconut milk, butter and coconut shreds. 4. Dice mangos, peppers, cilantro and onion. 5. Add mango dressing and lime juice. 6. Season to taste. 7. Serve tilapia on top of rice, garnished with salsa and chopped cilantro.”

PROFIT $10.01

Roasted Pangasius

With Grilled Peach, Wheatberry & Cilantro Salad

Recipe

118

Suggested Sell 12.99 Raw Cost

2.98

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

*PANGASIUS SWAI FIL SKLS 5-7 O

PORTBTY

8071647

3.00

*PEACH YC SLI CH LS

SYS CLS

4111589

2.00

GRAIN SPCLTY WHEATBERRIES

INTLIMP

3746831

1.00

CILANTRO FRESH

PACKER

1679950

1.00

ONION RED JMBO FRSH

SYS IMP

8399925

0.50

VINEGAR BALSAMIC STYLE WHITE

AREZZIO

7013170

0.50

VINEGAR ZINFANDEL

O OLIVE

8052314

1.00

SALAD BLEND ASIAN

SYS IMP

6941599

Recipe Instructions: 1. Slice Peaches and red onions and chop cilantro. 2. Mix peaches, cilantro, onion, wheatberries and asian salad blend together with vinaigrette. 3. Season and sear fish on hot pan. 4. Place in oven and cook to desired temp. 5. Serve fish on top of salad

PROFIT $9.49

Squid Steak Picatta

Battered Calamari Stak With Lemon, Wine And Capers

Recipe

119

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

*CALAMARI STEAK TNDRZD 4-6 ASI

PORTBTY

1535364

1.00

LEMON CH FRESH

SYS CLS

2252138

2.00

CAPER IMPORTED BERRIES

INTLIMP

4432068

2.00

WINE COOKING SAUTERNE

SYS CLS

4345542

1.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

1.00

ONION YELLOW JMBO FRSH CRTN

SYS IMP

5430202

0.50

FLOUR ALL PURP H&R BL EN MLT

SYS CLS

8379270

2.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

0.50

SPICE BLEND KEY WEST BIG & BLD

IMP/MCC

3436656

2.00

OIL VEGETABLE PURE

SYS CLS

4119061

Recipe Instructions:

Suggested Sell 12.99 Raw Cost

3.50

1. Cut calamari steaks into 4 wedges and season with salt, pepper and key west seasoning. 2. Whip egg well in a small bowl. Dredge calamari in flour, then transfer to whipped egg and coat well. 3.Heat vegetable oil in a large saute pan over med high heat. 4. Sear calamari slices in oil until brown crust forms (approx 1-2 min.) Flip calamari. 5. Once calamari is flipped, add onion and capers to the pan and cook for an additional 1-2 min. 6. Deglaze pan with white wine, squeeze lemon into pan leaving squeezed lemon halves in the pan to simmer. 7. Add 2oz ladel of water to the pan and allow to simmer for 1 min. 8. Once sauce is reduced to desired consistency, melt in butter on low heat. Plate calamari, remove lemon halves and sauce calamari pieces. Garnish plate with julienne of vegetable or parsley.

*Proﬁts Quoted are Approximate

Entrees

PROFIT $8.17

Mussels & Andoullie

Steamed blue mussels with garlic, cilantro white wine and andouille sausage

Recipe

120

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

MUSSEL WHL BLU VPK 23/29 CHL

PORTPRM

0421844

1.00

GARLIC WHL CLOVE PLD FRESH

PACKER

1396746

1.00

*OIL OLIVE EXTRA VIRGIN FRUTAT

SUPREMA

5534151

1.00

SEASONING RUB CHIPOLTE CINAMON

LAWRYS

8488150

1.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

2.00

WINE COOKING SAUTERNE

SYS CLS

4345542

1.00

*BUTTER SOLID USDA AA SALTED

WHLFARM

5925987

2.00

SAUSAGE ANDOUILLE ROPE SMKD FZ

SYS CLS

8936562

3.00

CORN SWEET COB FRSH

PACKER

1191873

Recipe Instructions:

Suggested Sell 1199 Raw Cost

3.82

1. Grill corn on the Cob until Charred. Remove kernal from the cob. 2. Saute andoullie until seared, then add sliced garlic until brown, then chipotle spice and corn 3. Add mussels and deglaze with wine. Cover until all musseles open complety 4. Add butter and cilantro at the end and reduce for one minute 5. Season to taste. Garnish with chopped Cilantro.”

PROFIT $11.43

Scallop Stir fry

Szechuan Style Scallop Stirfry With Shredded Napa Cabbage And Baby Bok Choy

Recipe

121

Suggested Sell 15.99 Raw Cost

4.56

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

*SCALLOP IQF WTR ADD 80/120 CH

PORTBTY

2398618

2.00

BROCCOLI FRESH SLAW MIX W/COLR

SYS IMP

8749087

2.00

CABBAGE NAPPA CHINESE FRESH

PACKER

1873421

2.00

BOK CHOY BABY FRSH

PACKER

7716913

2.00

PEPPER GREEN BELL MEDIUM FRESH

PACKER

1000397

2.00

ONION RED FRESH JUMBO

SYS IMP

1094663

3.00

SAUCE SZECHUAN

MINOR

3802121

Recipe Instructions: 1. Chiffonade cabbage, bok choy, peppers and onions. 2. Sautee slaw mix, cabbage, bok choy, peppers and onions until soft 3. Add Szechuan Sauce and season to taste 4. Season and sear scallops untill nice brown sear on top (3min)and flip for another min on other side

PROFIT $15.78

Stuffed Lobster Tail

Fresh Tuscan Kale Salad Topped With A Shrimp & Scalloped Stuffed Lobster Tail

Recipe

121

Suggested Sell 24.99 Raw Cost

9.21

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

*LOBSTER TAIL NATL PREM 4-5 OZ

PORTSIM

2524965

1.00

*SHRIMP WHT P&D TLOF 71/90

PORTBTY

7952310

1.00

BREAD CRUMB PLAIN FINE

SYS CLS

6884403

1.00

*BUTTER SOLID USDA AA SALTED

WHLFARM

5925987

1.00

*EGG SHELL LARGE GR AA USDA WH

WHLFCLS

2105823

1.00

ONION DICED 3/8" YEL

SYS NAT

5905013

1.00

CELERY DICED 1/4"

SYS IMP

6524078

1.00

THYME FRESH

PACKER

1794841

3.00

PEPPER ASSORTED TRI-COLOR

PACKER

1121474

3.00

LETTUCE FRESH TUSCAN ITAL

PACKER

1949728

1.00

DRESSING VINAIGRETTE LITE RED

KENS

7394387

2.00

*SCALLOP IQF DRY 80/120 IMPT

PORTSIM

2398436

Recipe Instructions: 1. Saute chopped onions, celery, thyme, shrimp and scallops together in butter until cooked through 2. let cool for 5 minutes and combine saute with bread crumbs and egg to make stuffing 7. stuff the tail with stuffing and bake in oven for 10-15 minutes or until lobster is cooked 8. stem and seed peppers and julienne 9. In a separate bowl, mix salad blend and peppers with Vinegarette

*Proﬁts Quoted are Approximate

Entrees

PROFIT $16.10

Chili & Garlic Crusted Chilean Sea Bass With Wilted Bok Choy, Pickled Asian Vegetables And Spring Peas

Recipe

122

Suggested Sell 23.99 Raw Cost

7.90

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

SEABASS FIL CHILE 6 OZ

PACKER

3936366

2.00

BOK CHOY FRESH CARTON

PACKER

1007947

1.00

OIL SESAME SEED TOASTED PURE

INTLSUP

5967492

1.00

PEPPER SUNTAN FRSH

PACKER

2947927

1.00

ONION RED FRESH JUMBO

SYS IMP

1094663

1.00

SQUASH ZUCCHINI FCY FRSH

SYS IMP

8677932

1.00

SQUASH YELLOW FRSH

SYS IMP

6686596

1.00

VINEGAR RICE WINE

ROLAND

5034350

1.00

SPICE PICKLING WHL

IMP/MCC

5229497

1.00

*SUGAR CONFECTIONER 6X (CANE)

BKRSCLS

1854918

3.00

PEA SUGAR SNAP FRSH STRINGLESS

PACKER

0356014

1.00

GARLIC WHL PLD

SYS NAT

6651020

1.00

SPICE CHILI PWDR DRK ME

IMP/MCC

9806498

1.00

SPICE CUMIN GRND

IMP/MCC

5228713

Recipe Instructions: 1. Juilenne peppers, onions and squash. 2. Toast pickling spice in a warm pot, add vinegar. Bring to boil and pour over vegetables, let cook. 3. Season Bass with chili, garlic and cumin rub and sear in hot pan. Put in oven and let cook till desired temp. 4. Halve/Seasson bok choy and sear with sesame oil. 5. Sautee sliced garlic, add snap peas and cook until soft but crisp (3 min)

PROFIT $13.15

Halibut En Papillote

With Asparagus, Spring Onions, Basil And Citrus Soy (Cous Cous)

Recipe

123

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

HALIBUT FIL 3-8 SKIN ON FRSH

PACKER

3843950

2.00

ASPARAGUS FRESH SMALL

PACKER

4290391

1.00

ONION GREEN ICELS

SYS NAT

7350788

1.00

BASIL FRESH

PACKER

1679919

1.00

SAUCE PONZU

YAKAMI

1498536

1.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

3.00

COUSCOUS GRAIN RED&PEARL SALAD

UPSIDES

6568399

1.00

*SALT KOSHER

SYS CLS

6040760

0.50

SPICE PEPPER BLACK GROUND

AREZZIO

5935689

Recipe Instructions:

Suggested Sell 22.99 Raw Cost

9.84

1. Season halibut with salt or pepper 2. Get 2 pieces parchment paper and place halibit asparagus, sliced onion, basil, ponzu, butter and cous cous 3. fold one corner diagonally to other corner 4. Starting from the closed end, start folding paper over its self to create a pouch to cook it 5. once sealed, place on a baking sheet and cook for 15-20 minutes in a 350 degree oven.

PROFIT $14.35

Sun Dried Tomato Crusted Natural Salmon

Seared With Spices And Garnished With Yucca Puree And Radish

Recipe

124

AMOUNT

DESCRIPTION

BRAND

CODE

7.00

SALMON FIL SCOTTISH SKN ON

PACKER

7882105

1.00

SEASONING RUB SUN DRY TOM&GRLC

CHRCRST

1300753

1.00

*OIL OLIVE BLEND 90/10

AREZZIO

5934294

1.00

*OIL OLIVE EXTRA VIRGIN FRUTAT

SUPREMA

5534151

1.00

RADISH RED CELLO FRSH

SYS IMP

7412794

1.00

ONION GREEN ICELS

SYS NAT

7350788

1.00

VINEGAR BALSAMIC ITALY

AREZZIO

5889654

1.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

0.50

*SALT KOSHER

SYS CLS

6040760

0.25

SPICE PEPPER WHITE GROUND

IMP/MCC

5229463

YUCCA

PACKER

Recipe Instructions:

Suggested Sell 18.99 Raw Cost

4.64

1. Skin and cut yucca into a larger dice, then boil in salted water until tender. Strain 2. In a vita mix or blender, add yucca with butter, salt and pepper into a puree 3. Juliennne the raddishes and mix with chopped green onion and balsamic vinegar. Set aside to marinade 4. Rub sundried rub onto skin and sear salmon in a hot pan 5. Put into oven and cook to desired temp. 6. Serve on top of yucca puree and garnish with radish salad

*ProямБts Quoted are Approximate

Entrees Head-on Shrimp Saltombocca

PROFIT $12.40

Whole Shrimp Sautéed With Prosciutto And sage

Recipe

125

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

*SHRIMP WHT HDON 16/20 ASIA

PORTBTY

1531278

2.00

HAM PROSCIUTTO 600 DAYS PARMA

ILNUMRO

0477402

1.00

SAGE FRESH

PACKER

6238299

2.00

WINE COOKING SAUTERNE

SYS CLS

4345542

2.00

SPREAD GARLIC

AREZZIO

5975016

Recipe Instructions:

Suggested Sell 16.99 Raw Cost

4.59

1. Dredge the shrimp in seasoned flour and saute on each side about 2 minutes. 2. Add Prosciutto and saute lightlty until it starts to crisp, add the wine and garlic butter and blend together 3. Add chopped fresh sage right before plating

Stuffed Split Tail Bass Filet

PROFIT $11.12

Whole Bass Stuffed With Crabmeat And Key West Spices

Recipe

126

Suggested Sell 16.99 Raw Cost

5.87

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

BASS SEA SPLIT TAIL BTFLY SKON

SEAWNGS

2482083 6023426

1.00

CRAB CAKE COASTAL 3 OZ

PHILFDS

1.00

SALAD TABOULE

CEDRS

7354455

1.00

SPICE BLEND KEY WEST BIG & BLD

IMP/MCC

3436656

1.00

*MAYONNAISE REAL 1756

SYS SUP

5992474

1.00

THYME FRESH

PACKER

1794841

1.00

LEMON CH FRESH

SYS CLS

2252039

Recipe Instructions: 1. 2. 3. 4.

Season bass filet and score the skin with a pairing knife Form crab cake to cover the bass filet and bake at 350 for 10-12 minutes Plate taboule salad Lay fish over the top and drizzle with lemon thyme aioli

*Proﬁts Quoted are Approximate

Entrees Sea Salt & Pepper Crusted Salmon

PROFIT $12.25

Kalamata Olive-Pesto And Sun Roasted Tomato Chutney

Recipe

127

AMOUNT

DESCRIPTION

BRAND

CODE

8.00

SALMON ATL FIL SKON DTRIM 3-4#

PORTFSH

2541769

1.00

SALT SEA PNK HAWAIIAN

INTLIMP

2177683

0.25

BASIL FRESH

PACKER

1794882

1.00

*OIL OLIVE BLEND 90/10

AREZZIO

5934294

1.00

*WALNUT HALF & PIECES

SYS CLS

4645388

2.00

TOMATO BRUSCHETTA W/OLIVE OIL

AREZZIO

6530448

1.00

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

Recipe Instructions:

Suggested Sell 17.99 Raw Cost

1. 2. 3. 4.

Saute olives, basil, oil, walnuts and tomatoes. Let simmer until thickened. Pat dry the skin on the salmon. Generously season with salt and pepper. Sear on a hot pan skin side down. Place in oven until desired temp. Serve on a plate, skin side up, garnish with tomato chutney.

5.74

PROFIT $13.16

Grilled Swordﬁsh Steak W/ Spicy Marinated Mushroom Medley Over Garlic Roasted Rapini

Recipe

128

DESCRIPTION

BRAND

CODE

7.00

SWORDFISH LOIN SKIN ON BLNLS

PACKER

2214252

3.00

MUSHROOM WHL WLDBNCH BLND CULT

PACKER

0325449

1.00

*OIL OLIVE EXTRA VIRGIN FRUTAT

SUPREMA

5534151

1.00

VINEGAR RICE UNSEASONED NO MSG

INTLSUP

5109780

1.00

SPICE PEPPER RED CRSHD

AREZZIO

5935697

1.00

GARLIC WHL PLD

SYS NAT

6651020

3.00

BROCCOLI RABE RAPINI FRSH

ANDYBOY

9223421

0.25

LEMON CH FRESH

PACKER

1007558

1.00

*SALT KOSHER

SYS CLS

6040760

1.00

SPICE PEPPER SUPREME

IMP/MCC

1057983

Recipe Instructions: 1. Saute mushrooms with olive oil, add pepper supreme. Remove from heat. Add vinegar, set aside 2. season and grill swordfish to desired temp 3. Blanch and shock broccoli rabe ahead of time in salted water 4. Sautee garlic until brown add blanched rabe, lemon, salt and crushed red pepper

Suggested Sell 18.99 Raw Cost

AMOUNT

5.83

PROFIT $12.22

Surf & Turf

Grilled Shrimp, Shrimp Ravioli, Sirloin Steak And Vegetables

Recipe

129

Suggested Sell 19.99 Raw Cost

7.77

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

PASTA RAVIOLI SHMP SCAMPI

CARLAS

6211835

3.00

*SHRIMP WHT P&D TLON 21/25

PORTBTY

6734939

2.00

SQUASH ZUCCHINI FCY FRSH

SYS IMP

8677932

2.00

SQUASH YELLOW FRSH

SYS IMP

6686596

1.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

0.25

LEMON CH FRESH

SYS CLS

2252039

1.00

SAUCE PESTO BASIL

AREZZIO

2477958

0.50

STEAK SIRLOIN CULOTTE

CABBHNP

0206656

2.00

MUSHROOM CRIMINI

SYS IMP

3758844

1.00

PARSLEY ITALIAN BUNCH FRSH

SYS IMP

3880044

1.00

CAPER NONPAREIL IMPORTED

INTLIMP

5535687

Recipe Instructions: 1.Grill Shrimp 2. Season Steak and Grill . Let Rest 3. Cook Pasta 4. Plate and garnish with vegetables and capers

*Proﬁts Quoted are Approximate

Entrees PROFIT $11.39

Applewood Salmon & Shrimp

Fire Roasted Salmon And Garlic Lime Shrimp With Exotic Grains And Lemon

Recipe

130

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

SALMON PRTN APPLEWOOD 5 OZ

FIRERST

0167514

1.00

SHRIMP RAW SKWR GRLC LIME

BIGBOBS

4921957

3.00

VEG BLEND RSTD & EXOTIC GRAINS

UPSIDES

6566968

1.00

PARSLEY BUNCH FDSVC

SYS IMP

1908342

0.25

LEMON CH FRESH

SYS CLS

2252039

Recipe Instructions:

Suggested Sell 17.99 Raw Cost

1. Bake salmon in the oven at 350 degrees for 15-17 minutes 2. Heat exotic Grains on stove and hold for service 3. Placed thawed shrimp skewers on a well oiled grill. Be sure to let tails hang off the edge so as not to burn 4. Grill shrimp for 1-2 minutes then flip and grill for additional 1-2 minutes. 5. Assemble the plate with salmon, shrimp skewer and exotic

6.60

PROFIT $12.53

Leg of Lamb Imperial

Leg Of Lamb Stuffed With Roasted Vegetables & Mustard

Recipe

131

AMOUNT

DESCRIPTION

BRAND

CODE

8.00

LAMB LEG BNLS NETD NEW ZELND

SYS IMP

4038808

2.00

OIL OLIVE EXTRA VIRGIN BIB

CORTO

0255941

1.00

PEPPER RED BELL LARGE FRESH

SYS IMP

1079250

0.50

GARLIC WHL PLD

SYS NAT

6651020

0.50

SHALLOT WHL PEELED FRESH

SYS NAT

2415859

1.00

*VINEGAR RED WINE 50 GRAIN

SYS CLS

4113056

1.00

THYME FRESH

PACKER

1680040

2.00

MUSTARD DIJON

GREY P

4006847

Recipe Instructions:

Suggested Sell 16.99 Raw Cost

4.46

1.In saute pan heat 1 tbs. olive oil. Add bell pepper, saute will soft. add garlic, shallots and saute until the garlic is gragrant and shallots are soft. 2.Add vinegar and thyme, cook for i minute. Add salt & Pepper, remove from the heat and let cool.3. Unroll lamb. Trim away any fat from teh lamb. lay flat, boned surface up. Pound lamb to an even thickness with a meat pounder.4. Spread mustard , season with salt and pepper. Top with cool veg, roll into a compact roll using kitchen twine, secure leg into a tight. Lightly brush with olive oil and grill the lambsearing lightly.5. Place in an oven at 350F 6. Remove when thermometer reads 135F. Let rest for 10 minutes.

PROFIT $12.14

Frenched Dijon Lamb Rack

Rubbed With Mustard And Fresh Herbs. Quick Roasted And Served With Broccolini

Recipe

132

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

LAMB RACK FRNCHD CAP OFF ZELND

SYS IMP

4032678

1.00

*OIL OLIVE EXTRA VIRGIN ITALY

SUPREMA

4497301

1.00

THYME FRESH

PACKER

1680040

2.00

MUSTARD DIJON W/WHT WINE TIN

INTLIMP

4064978

1.00

SEASONING RUB SMKY CHILE CUMIN

LAWRYS

8487698

0.25

SPICE PEPPER BLACK CRACKED

IMP/MCC

5229299

3.00

BROCCOLINI FRESH

PACKER

8647349

Recipe Instructions:

Suggested Sell 19.99 Raw Cost

7.85

1. Season the meat side of the rack with the spices 2. Lighty brown the racks meat side down in the olive oil over a low heat 3. Arrange the racks on a sheet pan bone side down and liberally coat meat with dijon mustard 4. Roast in a 400 degree oven untill meat reaches an internal temperature of 125 5. Once meat reaches desired temperature, slice into chops and serve with steamed broccolini

*ProďŹ ts Quoted are Approximate

Entrees PROFIT $10.26

Braised Ribs

St Louis Style Pork Ribs With Root Beer & Brown Sugar Marinade. Served With Baked Macaroni & Cheese

Recipe

133

Suggested Sell 16.99 Raw Cost

6.73

AMOUNT

DESCRIPTION

BRAND

CODE

0.50

*PORK RIB ST LOUIS 2.25.-2.5#

BCH BLK

5809276

1.00

ONION YELLOW COLSSL FRSH CTN

SYS IMP

8877540

0.25

SODA ROOT BEER

POLAR

4487468

0.25

*SUGAR BROWN LIGHT CANE

BKRSCLS

5593702

1.00

SPICE GARLIC PWDR

IMP/MCC

9806449

1.00

SPICE PEPPER CAYENNE GRND

IMP/MCC

5229398

0.25

PASTA MACARONI ELBOW BULK IMP

SYS OTT

7948680

1.00

*BACON PIZZA TOPPING CKD 3/4"

AREZZIO

2548162

1.00

MILK HOMOGENIZED ESL

WHLFARM

9164195

1.00

*CHEESE CHDR JACK SHRD FCY

CASASOL

2406189

1.00

FLOUR HI-GLUTEN ALL TRUMP

GOLDMDL

4014627

1.00

BREAD CRUMB JAP PANKO TOASTED

KIKOMAN

4943296

Recipe Instructions: 1. Apply dry rub to ribs 1 day in advance and refridgerate. 2 preheat oven to 350 3. in roasting pan put ribs-scatter onions, beer and bake 45 minutes 4.drain and brush Sweet Baby rays sauce on and grill for 5 minutes 5. Heat milk in pot. Make a roux using the butter and the flour. Cook pasta. 6. Add cheese to milk mixture and add pasta & bacon. Top with breadcrumbs

PROFIT $11.43

BBQ Pork Shank and Okra

Braised Pork With Mashed Potatoes And Breaded Okra

Recipe

134

Suggested Sell 17.99 Raw Cost

6.56

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

PORK LEG SHANK B/I HIND

WTMRBLS

0942999

5.00

POTATO MASHED CKD FRSH GRLC

SYS NAT

7691520

5.00

SAUCE BBQ SMOKEY TRDTNL

SYS IMP

2728244

1.00

OKRA BRD SOUTHERN STYLE

SYS IMP

1590934

3.00

FENNEL ANISE FRESH

SYS IMP

9027814

3.00

ONION YELLOW JMBO FRSH BOX

SYS IMP

8313918

2.00

PEPPER GREEN BELL MEDIUM FRESH

PACKER

1000397

4.00

CARROT FRESH JUMBO

SYS IMP

2227007

4.00

SEASONING RUB CHIPOLTE CINAMON

LAWRYS

8488150

0.50

GARLIC CLOVE BULK FRESH LARGE

SYS IMP

1048172

1.00

FRESH HERB BUNCH

Recipe Instructions: 1. Braise Pork Shank in fennel, Onion Peppers & Carrots 2. Glaze Pork Shank with BBQ Sauce Serve with Southern Style Breaded Okra

PROFIT $10.18

7 Pepper Porked Chop

Center Cut Pork Loin Chop Rubbed With Pepper Supreme, Grilled With Roasted Fugi Apples And Mint

Recipe

135

Suggested Sell 15.99 Raw Cost

5.81

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

SPICE PEPPER SUPREME

IMP/MCC

1057983

1.00

PORK LOIN RACK C/C 8RIB

WTMRBLS

2590032

8.00

RICE BASMATI WHITE

PRODUCR

5364559

5.00

*POTATO FRY 3/8 MILD GR A

SYS CLS

0924647

0.10

MINT FRESH

PACKER

1794833

2.00

APPLE FUJI FLM RSTD

SIMPRST

6263289

Recipe Instructions: 1. Rub Down Frenched Pork Rack with Pepper Supreme and sear,place in the oven till 135 degrees 2. Cook up Basamiti Rice 3. Blanch French Beans 4. Chop fresh apple, quick saute rice and apples with fresh mint 5. Drizzle with hot apple chutney

*ProямБts Quoted are Approximate

Entrees Korean Pork Rib Eye

PROFIT $10.42

Grilled Pork Rib Eye Chop With Ginger, Garlic & Quick Kimchi

Recipe

136

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

PORK RIB EYE

BCH PRM

0376477

1.00

ONION YELLOW JMBO FRSH BOX

SYS IMP

8313918

1.00

GARLIC CLOVE BULK FRESH LARGE

SYS IMP

1048172

1.00

GINGER ROOT FRESH

SYS IMP

1185545

1.00

*SUGAR GRANULATED EXTRA FINE

SYS CLS

4782694

1.00

CUCUMBER ENGLISH FRESH

PACKER

1184910

1.00

Wrap-season etc

Recipe Instructions:

Suggested Sell 14.99 Raw Cost

4.57

1 Mix all ingredients in bowl and marinate over ribeyes-2 hours- Grill on both sides-7 minutes total 2. Side-Dish: 3 Cut cukes lengthwise down without going through the ends and rotate and cut perpendicular 4. In bowl soak cucumbers in salt and water for 1/2 hour- Don’t rinse off when taking from bowl 5.Mix all other ingredients in bowl 6. Take cucumbers and line pan-stuff the other ingredients in cuts in cucumbers, pour 1 cup of water 7.Store 8-12 hours with a tightly sealed top in cooler

PROFIT $12.50

Chili Grilled Pork Porterhouse With Spicy Papaya And Charred Pineapple Relish

Recipe

137

Suggested Sell 21.99 Raw Cost

9.49

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

PORK CHOP B\I C\C LOIN

BHB/NPM

4641502

2.00

PINEAPPLE DICED CUBED CHEF RC

DOLE

5384642

1.00

PAPAYA CHUNK

TRAINA

1994631

1.00

ONION RED FRESH JUMBO

SYS IMP

1094663

1.00

JUICE LIME KEY WEST

NEL&JOE

7632714

1.00

PASTE CHILI GUAJILLO

D'ALLAS

0966424

1.00

CILANTRO FRESH

PACKER

1679950

Recipe Instructions: 1. Combine chopped pineapple,papaya,red onion, cilantro,lime juice,chili past to make relish 5. Season steak with chili paste and salt 6. Grill to desired temp

PROFIT $11.07

Peppered Pork Chops With Mushrooms and Sage In A Rich Cabernet Sauce With Local Apple, Grilled Leeks and Sweet Potato

Recipe

138

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

MUSHROOM WILD BUNCH SLI FRSH

PACKER

5120423

1.00

SAGE FRESH

PACKER

1680016

1.50

GLACE DEMI VEAL CLS

CULINRT

2511475

1.00

WINE COOKING BURGUNDY

SYS CLS

4181962

2.00

APPLE EMPIRE FRSH

REGGRWN

7741695

1.00

LEEK BUNCH FRESH

SYS IMP

2308161

3.00

POTATO SWEET #1 FRSH

PACKER

2644482

1.00

SPICE PEPPER SUPREME

IMP/MCC

1057983

1.00

*OIL OLIVE EXTRA VIRGIN FRUTAT

SUPREMA

5534151

1.00

PORK CHOP BNLS C\C

BHB/NPM

5220615

Recipe Instructions:

Suggested Sell 16.99 Raw Cost 5.92

1. Peel and dice sweet potato into 1inch pieces. Put on baking sheet until browning starts 2. Grill leeks until charred, chop into 1 in pieces 3. Peel and chop apples into 1 inch pieces 4. Sear chopped mushrooms and sage. deglaze with wine and demi. reduce until nape 5. salt generously--pepper pork chop and sear in a hot pan on both sides 6. Put in oven and cook to an internal temp of 135-140 degrees. remove and rest 7. Sautee apples, leeks, sweet potatoes and pepper seasoning

*Proﬁts Quoted are Approximate

Entrees

Seared Veal Strip Loin

PROFIT $13.32

Served With Heirloom Grains, Roasted Eggplant And Red Pepper

Recipe

139

Suggested Sell 21.99 Raw Cost

8.67

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

ONION RED FRESH JUMBO

SYS IMP

1094663

1.00

PEPPER RED BELL LARGE FRESH

SYS IMP

1079250

2.00

EGGPLANT WHL FRESH

SYS IMP

1222389

1.00

BASIL FRESH

PACKER

1794882

2.00

SQUASH YELLOW FRSH

SYS IMP

6686596

2.00

SQUASH ZUCCHINI FCY FRSH

SYS IMP

8677932

1.00

*OIL OLIVE BLEND 90/10

AREZZIO

5934294

2.00

BEAN SPCLTY HEIRLOOM BLEND

IND HAR

6941482

1.00

VEAL STRIPLOIN B/I KNF READY

BCH RSV

5750243

Recipe Instructions: 1. Season Veal Loin and place in over at 325 until internal temp of 135 degrees. Let rest for 15 min. 2. Grill squash, peppers, onions and eggplant 3. Dice veg into 1 inch pieces 4. Saute Bean Medley with veg until tender. Season to taste 5. Plate veg on bottom and veal on top 6. drizzle with olive oil and garnish with basil leaves

PROFIT $11.36

Veal Rollatini

Top Round Of Veal Pounded Thin & Stuffed With Goat Cheese & Herbs. Served With Spinach And Wild Rice

Recipe

140

Suggested Sell 17.99 Raw Cost

6.63

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

VEAL LEG CUTLET TOP RND POUND

ATLANTC

5665620

1.00

SAUCE PESTO PPR RED SWEET

AREZZIO

6861751

1.00

CHEESE GOAT CHEVRE LOG

BBRLIMP

7795677

1.00

BREAD CRUMB JAPNSE FINE PANKO

SYS CLS

5495478

1.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

3.00

FLOUR ALL PURP H&R BL EN MLT

SYS CLS

8379270

3.00

SPINACH CLIPPED FRESH

SYS NAT

1675925

1.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

2.00

ONION SWEET FRSH

PACKER

3812807

3.00

RICE LONG GRAIN AND WILD

SYS IMP

5848056

1.00

PARSLEY ITALIAN FRESH

PACKER

1965490

1.00

OIL OLIVE BIB BLEND 51/49

CORTO

0217428

2.00

WINE COOKING MARSALA

ROLAND

1072263

Recipe Instructions: 1. Thaw and pound out veal cutlet, thin 2. Spread with goat cheee and red pepper pesto, roll and freeze for 15 minutes 3. Bread the roalatini with bread crumbs, egg and flour 4. Roll in hot saute pan to crisp the outside and finsh in 350 oven for about 10 minutes 5. Remove from oven, hold vealon the side and degalze pan with marsala 6. Plate the dish with wilted spinach, caramelized onions, wild rice and marsala sauce finished with butter

PROFIT $11.43

Bone in Veal Chop Milanease Breaded Veal Chop With Arugula Salad

Recipe

141

Suggested Sell 19.99 Raw Cost

8.56

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

VEAL RIB CHOP 7TH RIB END

MARCHO

1771482

0.50

FLOUR ALL PURP H&R BL EN MLT

SYS CLS

8379270

1.00

*EGG SHELL LARGE GR AA USDA WH

WHLFCLS

2105823

0.50

BREAD CRUMB JAPNSE CRSE PANKO

SYS CLS

5495460

2.00

LETTUCE BABY TUSCAN #8

SYS NAT

1312166

1.00

CHEESE ASIAGO SHREDDED

AREZZIO

1956804

2.00

TOMATO RSTD BRUSCHETTA MEDITER

SEVILLO

7601251

2.00

OIL OLIVE EXTRA VIRGIN BIB

CORTO

0255941

1.00

SPICE CARAWAY SEED BROWN

D'ALLAS

3964681

1.00

ARUGULA BABY WILD FRSH

B&W

7975374

Recipe Instructions: 1. Pound out veal chop 2. Bread the chop with cheese and bread crumbs 3. Saute in oil till brown on both sides 4. Toss salad with caraways seeds

*ProямБts Quoted are Approximate

Entrees

PROFIT $13.19

Mini Veal Osso Bucco

Petit Veal Shanks Braised In Tomato & Served With Polenta & Broccoli

Recipe

142

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

VEAL OSSO BUCCO PET

ATLANTC

6943300

1.00

CARROT DICED

NONPARL

3776697

2.00

ONION SWEET FRSH

PACKER

3812807

1.00

CELERY DICED 1/4"

SYS IMP

6524078

3.00

TOMATO FILET PEELD STRIP 74-40

STANISL

4799987

1.00

PARSLEY ITALIAN FRESH

PACKER

1965490

1.00

JUICE LEMON PSTRZD ULTRA PREM

SYS NAT

3865649

1.00

GARLIC CHOPPED IN OIL

AREZZIO

5975271

4.00

POLENTA INSTANT FINE

INTLIMP

4892378

2.00

GLACE DEMI VEAL CLS

CULINRT

2511475

Recipe Instructions:

Suggested Sell 18.99 Raw Cost

5.80

2. Dredge the veal in seasoned flour and sear in large skillet until crispy 3. Add Celery, onions, carrots & Tomato product and saute for 3 minutes, then add the demi glace and stir well 4. Blend toagther the lemon juice, parsley & garlic and pour over the veal before placing in oven 5. Prepare the polents according to package instructions, 6. Roast the veal at 375 for about 90 minutes 7. Serve the veal over the prepared polenta with enough sauce to cover the polenta slightly

PROFIT $9.14

Traditional BBQ Turkey

Roast Turkey, Stufﬁng , Mashed Potatoes & BBQ Sauce

Recipe

143

Suggested Sell 12.99 Raw Cost

3.85

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

TURKEY BRST SKON ROAST & SERVE

BTRBALL

6642718

3.00

SAUCE BBQ REGULAR

SWTBABY

4455739

2.00

SAUCE CRANBERRY JELLIED

OCNSPRY

4608907

2.00

STUFFING MIX HERB W/SEAS 9.5OZ

4416251

1.00

*WALNUT NUGGET PIECES

SYS CLS

4645404

2.00

CRANBERRY DRIED & SWEETENED

OCNSPRY

7516853

1.00

GARLIC CHOPPED IN OIL

AREZZIO

5975271

3.00

BEAN GREEN FRESH

PACKER

1007897

1.00

*ALMOND BLANCHED SLICED

SYS CLS

5963848

5.00

*POTATO MASHED SEASONED

SYS IMP

7370489

1.00

ROSEMARY FRESH

PACKER

6238281

Recipe Instructions: 1. Follow Roasting instructions for Turkey, slice into thick cut 6oz. portions 2. Warm Turkey in BBQ sauce 3. saute Green beans in garlic & olive oil 4. Make stuffing, adding cranberries & walnuts for garnish 5. Serve BBQ Turkey, beans, Stuffing and mashed potatoes

PROFIT $10.21

Pan Seared Airline Chicken Breast

Honey Rubbed Colman All Natural Chicken Breast With Broccolini & Potatoes

Recipe

144

Suggested Sell 14.99 Raw Cost

4.78

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CHICKEN BRST AIRLINE IF 8-10AV

COLEMAN

1683691

2.00

HONEY PURE GR A SQZ BEAR

HSE REC

8826893

1.00

SEASONING VEGETABLE GRL MATE

MC CORM

6297166

1.00

SPICE PEPPER RED CRUSHED

IMP/MCC

5913454

1.00

BROCCOLINI FRESH

PACKER

8647349

5.00

POTATO YELLOW FINGERLING FRESH

PACKER

1388123

1.00

*OIL OLIVE BLEND 75/25

AREZZIO

7264361

0.10

*SALT GRANULATED PLAIN

SYS CLS

4552840

0.10

SPICE PEPPER BLK GRND PURE

IMP/MCC

9806415

Recipe Instructions: 1. Thaw, season, sear airline chicken and place in the oven till 165 degrees 2. Toss fingerlings with vegetable seasoning and oil and bake till soft 3. Blanch broccolini and saute quickly with oil, pepper flake, and garlic 4. Seep pepper flake into honey for at least 1 hour

*Proﬁts Quoted are Approximate

Entrees

The Recipes on this page are in Chef Ref and not at the show.

PROFIT $8.24

Chicken Lettuce Wraps

Diced Chicken, Peppers And Onions In A Sweet Sesame Sauce; Served With Nappa Cabbage And Toasted Almonds. AMOUNT

DESCRIPTION

BRAND

CODE

6.00

CHICKEN THIGH BNLS SKLS LARGE

TYSON

8932832

0.50

*OIL OLIVE POMACE ITALY

AREZZIO

5847011

1.00

PEPPER RED BELL IMP FRESH

PACKER

1595545

1.00

ONION RED FRESH MEDIUM

PACKER

1275007

1.00

*ALMOND BLANCHED SLICED

SYS CLS

5963848

0.33

LETTUCE BIBB HYDRO FRESH

PACKER

1505361

2.00

CABBAGE NAPPA CHINESE FRESH

PACKER

1873421

0.33

SAUCE SOY

JADE MT

3252400

0.33

HONEY PURE CLOVER GR A

SYS CLS

4361432

1.00

GINGER ROOT FRESH

SYS IMP

1185545

0.25

SPICE GARLIC GRANULATED

AREZZIO

5935606

Recipe Instructions:

Suggested Sell 10.99

Raw Cost

2.75

Dredge one side of chicken with Teriyaki rub. Cook chicken to proper internal temperature using a char grill, flat grill or saute. Refrigerate chicken until needed. Prepare sweet sesame sauce by placing soy sauce, honey, crushed red peppers, fresh ginger, garlic, ketchup, sesame oil and sugar in bowl. Whisk together until sugar dissolves. This recipe will make 6-8 portions. Refrigerate sauce. Shred napa cabbage, dice red pepper and red onion. Toast almonds for 2-3 minutes in 350 degree oven (this can be done ahead). For each serving: Dice up cooked chicken. Place 5 oz. chicken and oil on grill or saute pan with cooked chicken. Add diced peppers and onions. Cook about 1 minute. Add sweet sesame sauce, napa cabbage and almonds. Heat for just a minute until warm. Place in serving bowl and serve with cleaned bibb lettuce leaves.

PROFIT $10.10

Buttermilk Fried Chicken with Mac ‘n Cheese Boneless buttermilk fried chicken with mac ‘n cheese

AMOUNT

DESCRIPTION

BRAND

CODE

6.00

CHICKEN THIGH BNLS SKLS LARGE

TYSON

8932832

3.00

BUTTERMILK REG

HP HOOD

1844737

3.00

*PASTA CAVATAPPI

LABELLA

6040885

3.00

*SAUCE CHEESE CHDR AGED SHP ZT

CASASOL

0389371

1.00

CRACKER RITZ CRSHD

NABISCO

4321972

1.00

SAUCE PESTO CHIPOTLE

AREZZIO

1941251

1.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

2.00

OIL VEGETABLE PURE

SYS CLS

4119061

Recipe Instructions:

Suggested Sell 12.99 Raw Cost Suggested Sell 2.89 Raw Cost

Clean 6 oz of chicken thigh and soak in the buttermilk with Old Bay seasoning in it for up to 12 hrs (no less than 3 hrs). Heat fryer to 350 and bring two 1qt pots of water to a boil. In one pot, cook pasta until soft in texture (approx 10 min). In the other add 8 oz of the cheese mix base. Stir to combine thoroughly and set aside for later use. Saute the vegetables on medium heat until they are hot. Place in a bowl with the 3 oz. of pasta and cheese sauce. Spoon into ramekins and top with Ritz crackers that have been broken up by hand and mixed with melted butter. Dredge the chicken in the flour and shake off excess and fry for approx. 7 minutes or an internal temp of 165 degrees has been reached for 15 seconds. Drain the chicken and place on the plate with the hot mac ‘n cheese. Garnish plate with a mixture of 1 part chipotle pesto and 1 part water

*Proﬁts Quoted are Approximate

Entrees PROFIT $14.99

The Putter Steak

The Center Of The Rib Eye With Bone On Grilled With Potatoes And Green Beans

Recipe

145

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

VINEGAR BALSAMIC ITALY

AREZZIO

5889654

4.00

BEAN GREEN FDSVC TRIMMED FRSH

SYS IMP

1810910

1.00

GARLIC WHL PLD

SYS NAT

6651020

2.00

*OIL OLIVE BLEND 90/10

AREZZIO

5934294

1.00

BASIL FRESH

PACKER

1679919

4.00

POTATO FINGERLING ASST

PACKER

8431353

1.00

ROSEMARY FRESH

PACKER

1680008

1.00

SPICE PEPPERCORN GREEN

D'ALLAS

4590253

PUTTER STEAK

6786212

Recipe Instructions:

Suggested Sell 34.99 Raw Cost

20.00

1. Crush peppercorns and mix with balsamic to create a paste like substance 2. Marinade steak in balsamic/peppercorn mixture for 15 min 3. Roast ﬁngerling potatoes with rosemary, salt, peper and olive oil until soft and golden brown 4. Blanch green beans ahead of time 5. Grill steak to desired temp 6. Saute garlic and beans together until cooked. 7. Toss with fresh basil at the end and season

PROFIT $13.48

Dry Rubbed Bone-In Ribeye

Grilled To Perfection Topped With A Poblano Lime Aioli With Charred Fingerling Potato

Recipe

146

Suggested Sell 28.99 Raw Cost

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

STEAK RIBEYE B\I FRNCH SPLITBN

BUCKHD

1124296

1.00

SPICE PEPPER BLK WHL

IMP/MCC

6638878

1.00

SPICE CUMIN GRND

IMP/MCC

5228713

1.00

SPICE CINNAMON STICK

IMP/MCC

5228648

1.00

SPICE CLOVE GRND

IMP/MCC

5228655

1.00

SPICE PAPRIKA SMK

MC CORM

5806750

1.00

SPICE CHILI PWDR DRK ME

IMP/MCC

9806498

1.00

*SALT KOSHER

SYS CLS

6040760

1.00

*SUGAR GRANULATED EFG

SYS CLS

2096162

0.25

PEPPER POBLANO FRESH

PACKER

1008796

1.00

JUICE LIME

REALIME

0138834

1.00

GARLIC WHL CLOVE PLD FRESH

PACKER

1396746

1.00

CILANTRO FRESH

PACKER

1679950

2.00

*MAYONNAISE CULINARY XHV DTY

SYS IMP

4002416

4.00

POTATO FINGERLING ASST

PACKER

8431353

1.00

SPICE ALLSPICE GROUND

IMP/MCC

5228275

15.51

Recipe Instructions: 1. Combine dry rub ingrediants in a bowl thouroghly and season steak with it 2. Grill poblano pepper until soft, remove seeds and stem 3. In a robo-coup or food processor add all aioli ingrediantsand season to taste 4. par boil potatoes and cut in half 5. grill steak to desired temp 6. Sear fingerlings, flesh side downon a hot pan and put in the oven for 5-8 minutes or until skin is golden brown

*Proﬁts Quoted are Approximate

Entrees PROFIT $10.35

Grilled Sirloin Cowboy Style

Pepper Supreme Rubbed Sirloin With Baked Beans, Kale And Corn Bread

Recipe

147

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

STEAK SIRLOIN CULOTTE

CABBHNP

0206656

1.00

SPICE PEPPER SUPREME

IMP/MCC

1057983

5.00

*BEAN BAKED NEW ENG STYLE FCY

SYS IMP

5112107

1.00

HONEY PURE CLOVER GR A

SYS CLS

4361432

1.00

SEASONING RUB CHIPOLTE CINAMON

LAWRYS

8488150

2.00

BREAD CORN 1/4 SHEET RTB

BAKNJOY

6622496

1.00

SPREAD GARLIC

AREZZIO

5975016

2.00

KALE CLEAN READY TO USE

SYS NAT

1985274

Recipe Instructions: 1. Bake off corn bread 2. Combine beans, pepper supreme, honey and chipolte cinnamon into a pot and cook together 3. Season and grill steak to desired temp (MR suggested) 4. Grill cooked cornbread 5. Plate”

Suggested Sell 17.99 Raw Cost

7.64

PROFIT $10.35

Cuban Style Sirloin

Grilled Sirloin With Mango, Avocado And Cilantro

Recipe

148

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

STEAK SIRL TOP C\C SKND

CABBHNP

5083185

0.25

*JUICE ORANGE

SAHAR B

4164018

2.00

JUICE LIME PSTRZD ULTRA PREM

SYS NAT

3865730

2.00

OIL CANOLA OLIVE 90/10 BLEND

COLAVIT

6964233

1.00

MANGO HALF IQF

SYS IMP

7258155

1.00

*DRESSING CARIBBEAN MANGO VING

SYS IMP

9590878

3.00

ONION RED FRESH JUMBO

SYS IMP

1094663

0.25

AVOCADO HASS FRSH HLV INDW HPP

CASASOL

6297594

2.00

SEASONING STEAK MONTREAL

IMP/MCC

6639553

0.50

SPICE CUMIN GRND

IMP/MCC

5228713

1.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

Recipe Instructions:

Suggested Sell 17.99 Raw Cost

1. Marinade steak in oj, lme juice, oil, and cumin overnight if possible 2. Dice amngo and avocado to similart sizes and toss in a bowl with cilantro and dressing and salt to taste 3. Slice red onion into a thick patty and grill until tender i 4. Season steak with montreal steak seasoning and grill to desired temp 5. Plate steak on bottom and top with salsa and red onion”

7.64

PROFIT $10.12

Korean Ribeye with Stuffed Cucumber Kimchi Sweet & Sour Pork Rib Eye With Pickled Cucumbers

Recipe

149

Suggested Sell 14.99 Raw Cost

4.89

Recipe Instructions: 1. Mix all ingredients in bowl and marinade over rib eye for 2 hours 2. Side Dish- Cut cucumbers lengthwise down. Soak cucumbers in saltwater for 1/2 hour. Mix all other ingredients in bowl 3. Line a pan with the cucumbers and pour the ingredients over the top.. 4. Grill rib eyes and serve with pickled cucumbers

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

PORK RIB EYE

BCH PRM

0376477

1.00

ONION YELLOW JMBO FRSH BOX

SYS IMP

8313918

SOY SAUCE

CHEF MYRON

KOREAN CHILI PASTE

TSP

SESAMEE OIL

COLA

1.00

GARLIC CLOVE BULK FRESH LARGE

SYS IMP

1048172

1.00

GINGER ROOT FRESH

SYS IMP

1185545

*SUGAR GRANULATED EXTRA FINE

SYS CLS

4782694

1.00

CUCUMBER ENGLISH FRESH

PACKER

1184910

1.00

TSP

SALT

CHILI PEPPERS

FISH SAUCE

SHREDDED CARROTS

*Proﬁts Quoted are Approximate

SYS INT

Entrees

PROFIT $10.69

Jalapeno Chimichuri Pot Roast

Slow Roasted Beef Served With Red Rice & Cilantro Pesto Sauce

Recipe

150

Suggested Sell 14.99 Raw Cost

4.30

AMOUNT

DESCRIPTION

BRAND

CODE

8.00

BEEF CHUCK POT ROAST CH CKD

CAB

5664547

3.00

RICE MIX RED BEAN

UNC BEN

5755285

3.00

ONION RED FRESH MEDIUM

PACKER

1275007

3.00

FLOUR ALL PURP H&R BL EN MLT

SYS CLS

8379270

1.00

CORN STARCH

SYS CLS

4073441

3.00

WATER SELTZER PLAIN

POLAR

8353520

1.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

0.30

SAUCE GREEN PEPPER

TABASCO

5862495

1.00

SAUCE PESTO BASIL W/ PINE NUTS

DILISIO

4820247

2.00

CILANTRO CLEAN WASH FRESH HERB

SYS NAT

2219095

2.00

*SALT KOSHER

SYS CLS

6040760

1.00

SPICE PEPPER BLACK COARSE GRND

IMP/MCC

5229273

Recipe Instructions: 1. Reheat pot roast, save the juice, make the pakaged rice blend 2. Whisk cornstarch and flour together 3. In seperate bowl; whisk egg, vodka, seltzer and salt 4. Combine dry and wet batter ingredients just before frying the onions 5. Mix pesto and cilantro

PROFIT $11.11

Tender Beef And Black Eyed Peas

Stewed In A Tomato Flavored Broth Served Over Buttery Mashed Yucca

Recipe

151

Suggested Sell 14.99 Raw Cost

3.88

AMOUNT

DESCRIPTION

BRAND

CODE

10.00

BEEF STEW 85% LEAN ECONOMY

BHB/NPM

3052149

2.00

*PEA BLACKEYE DRIED

SYS CLS

4099107

3.00

*TOMATO DICED FIRE RSTD/JCE

CASASOL

8666828

2.00

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

12.00

BROTH BEEF RTU

COL INN

4215265

1.00

CILANTRO FRESH

PACKER

1679950

1.00

*SALT KOSHER

SYS CLS

6040760

0.50

SPICE CUMIN GRND

IMP/MCC

5228713

0.50

SPICE OREGANO LEAF WH

IMP/MCC

5264312

0.50

SPICE PEPPER WHITE GROUND

IMP/MCC

5229455

0.50

SPICE PEPPER CAYENNE GRND

IMP/MCC

5229398

2.00

MILK HOMOGENIZED ESL

WHLFARM

2557460

6.00

YUCCA

2.00

FLOUR ALL PURP H&R BL EN MLT

SYS CLS

8379270

Recipe Instructions: 1. Season stew meat with spice mixture and coat in flour 2. sear beef in large pot until golden brown 3. In same pot add peas, tomato, and beef broth 4. let simmer for 2-4 hours(the longer the better) 5. reduce until broth coats the back of a spoon 6. remove skin from Yucca and dice into large pieces 7. Boil yucca in salted water until tender and strain 8. in a mixer, combine yucca, butter, milk, salt, and pepper and mix until lumps are out(can also use a ricer) 9. Plate with yucca mash on bottom and top with the stew and garnish with cilantro

Pub Steak Southwest

PROFIT $9.55

Lean Sirloin Grilled To Perfection With A Black Bean And Grilled Corn Salad

Recipe

152

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

STEAK CHUCK SHLDR PUB\RANCH CH

BHB/NPM

0360370

1.00

SPICE PEPPER SUPREME

IMP/MCC

1057983

3.00

*BEAN BLACK

CASASOL

5844220

0.50

CORN SWEET COB FRSH

PACKER

1191873

1.00

SEASONING RUB CHIPOLTE CINAMON

LAWRYS

8488150

1.00

OIL OLIVE EXTRA VIRGIN

PRIMIO

7909825

2.00

SOYBEAN WHOLE SHELLED MUKIMAME

SYS CLS

9803883

Recipe Instructions:

Suggested Sell 15.99 Raw Cost

6.44

1. Shuck and grill corn until slightly charred 2. Cut corn kernals off the cob and mix with peppers, black beans, edammame and chipotle spice 3. Season and grill steak to desired temp

*ProямБts Quoted are Approximate

Desserts Mango Sundae

Frozen honey yogurt, grilled pineapple ad fresh coconut in a wafﬂe bowl

PROFIT $3.46

Recipe

153

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

YOGURT FRZN HONY VAN GREEK

HP HOOD

2165645

1.00

SAUCE DESSERT MANGO

DREIDOP

8630529

2.00

PINEAPPLE FRESH

PACKER

1454974

1.00

COCONUT SHRED MED

BKRSCLS

4510863

1.00

CONE WAFFLE MINI 2.75IN

PIDY

8036495

Recipe Instructions: 1.Grill pineapple 2.Toast coconut 3.Scoop out yogurt and add mango sauce and coconut

Suggested Sell 5.99 Raw Cost

2.53

PROFIT $3.69

Lemon Cake w/ Pistachio cream

Three Layers Of Exquisitely Moist Shortcake Filled With Fresh Whipped Cream And Tangy Lemon Preserve

Recipe

154

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CAKE SHEET LEMON & CRM SHORTCK

CAKERIE

6161640

2.00

TOPPING WHPD WITH CRM ON TOP

RICHS

0154755

1.00

NUT PISTACHIO SHELLED NAT

FSHRNUT

4858080

Recipe Instructions: 1. 2. 3. 4. 5.

Temper cake overnight in refrigerator. Cut into 32 cut square using box templates as a guide Place cut lemon & Cream shortcake on plate. Garnish with piped cream. Sprinkle topping with pistachio to garnish

Suggested Sell 5.99 Raw Cost

2.30

Tuxedo Cake w/ Choc Match

PROFIT $4.34

Decadent dark chocolate and white chocolate mousse Layered with marbled dark and white chocolate cake

Recipe

155

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

CAKE SHEET TUXEDO TRFFL MOUSSE

CAKERIE

8554990

1.00

SAUCE ASST DESSERT DESNR TOPPG LYON M

3237088

0.33

CHOCOLATE BAR SEMI SWT FINE

3963311

CALLEBT

Recipe Instructions: 1. 2. 3. 4. 5.

Temper Cake overnight in refrigerator. Cut into 48 squares using box template as a guide Place matchstick cut chocolate on plate. Top with cut tuxedo truffle mousse cake. Garnish with Chocolate Swirl.

Suggested Sell 5.99 Raw Cost

1.65

*Proﬁts Quoted are Approximate

Desserts

PROFIT $3.98

NY Cheese Cake

Home Style NY Cheese Cake with a Graham Cracker Crust

Recipe

156

AMOUNT

DESCRIPTION

BRAND

CODE

1.50

CHEESE CREAM

SYS IMP

1012566

1.75

CRACKER CRUMB GRAHAM

NABISCO

4091864

0.33

*BUTTER SOLID UNSLT USDA AA

WHLFARM

5926910

1.25

*SUGAR GRANULATED EFG

SYS CLS

2096162

3.00

*EGG SHELL LARGE GR AA USDA WH

WHLFCLS

2105823

2.00

EXTRACT VANILLA PURE

IMP/MCC

5230040

1.00

*CREAM SOUR ALL NAT GRD A

WHLFARM

1203207

20.00

*STRAWBERRY SLICED 4X1

SYS CLS

1024363

Recipe Instructions: 1. Preheat the oven to 325 2. . Mix graham cracker crumbs, 1/4 cup sugar and melted butter together in a mixing bowl 3. Pour mixture into a 9”” greased pan and pat down and half way up the sides of pan with a flat cup. 4. In a mixer beat the cream cheese well, add remaining 1 cup of sugar and beat well, remember to scrape down the side halfway through 5. Add eggs one at a time mixing completely each egg. Next add the vanilla. Finally add the sour cream and mix completely 6. Pour mixture over the graham cracker base. Place 9”” pan in a water bath in overn for one hour and 10 minutes or untill the middle has set 7. Once set, turn off oven and let the cheesecakes set and cool in the oven.

Suggested Sell 4.99 Raw Cost

1.01

PROFIT $6.09

Salted Caramel & Dark Chocolate Tart Dark Chocolate & Caramel Cream In Pastry Shell

Makes 10

Recipe

157

AMOUNT

DESCRIPTION

BRAND

CODE

32.00

CREAM HEAVY 40% BUTTER FAT

FARMCOW

2042527

28.00

CHOCOLATE DARK PIS GUAYA 64%

CACAO B

1930621

1.00

HONEY PURE CLOVER GR A

SYS CLS

4361432

10.00

PASTRY ASST SHELL SWT 3.25 STR

PIDY

1898554

3.00

SALT CRYSTAL FLK NAT

FALKSLT

0954406

16.00

PASTRY CARMEL LOAF

CALLEBT

1668112

1.00

RASPBERRY RED FRESH

PACKER

1182336

Recipe Instructions: 1. Bring heavy cream and honey to a boil, stir to combine,pour over chocolate in stainless bowl 2. Mix well with spatula,then mix with imersion blender until shiny,to set the emulsion 3. Melt carameel in a double boiler unti liquid 4. Fill tart shells with caramel and let set 5. Top caramel with dark chocolate ganache and let set 6. Sprinkle with flake salt and garnish with fresh raspberries

Suggested Sell 7.99 Raw Cost

1.90

PROFIT $3.83

Brownie Sundae

Cheesecake Brownie & Tripple Chocolate Cookie With Vanilla Ice cream

Recipe

159

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

DOUGH COOKIE TRIPLE CHOC

DAVIDS

6673982

1.00

BROWNIE CHEESECAKE PRE-CUT

DAVIDS

4883203

3.00

ICE CREAM VAN

BLU BNY

6810463

0.10

*CREAM WHIPPED ARSL XTRA CREAM

WHLFARM

1251745

0.25

*CHERRY MARA STEM LRG PLAS

SYS REL

5331301

0.15

SYRUP CHERRY RTU

SYS CLS

4127023

Recipe Instructions: 1. Bake off cookie 2. Cut brownie in half 3. Arange on plate with Ice cream and sauce

Suggested Sell 5.99 Raw Cost

2.16

*Proﬁts Quoted are Approximate

Desserts PROFIT $4.59

Chocolate Lava Bundt Cake

Warm Chocolate Cake With Vanilla Ice Cream And Jalapeno Pepper

Recipe

160

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CAKE CHOC LAVA BNDT

ALD MER

5427996

1.00

SAUCE GREEN PEPPER

TABASCO

5862495

3.00

ICE CREAM VAN

BLU BNY

6810463

1.00

*CREAM WHIPPED ARSL XTRA CREAM

WHLFARM

1251745

1.00

PEPPER JALAPENO FRESH

SYS IMP

1185156

0.50

SEASONING RUB CHIPOLTE CINAMON

LAWRYS

8488150

Recipe Instructions: 1. 2. 3. 4.

Suggested Sell 6.99 Raw Cost

Slack out bundt cake. Place in microwave for 15 seconds Put 5 dashes of green tobasco into the lava cake Top with ice cream Dust with cinnamon chipolte spice

2.40

PROFIT $4.69

Tuxedo Bombe

Chocolate And Ice Cream Delight

Recipe

161

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CAKE CHOC TUXEDO BOMBE IND

ANNIPIE

7657604

1.00

STRAWBERRY FRESH

PACKER

6235501

0.50

SAUCE ASST DESSERT DESNR TOPPG

LYON M

3237088

Recipe Instructions: 1. Plate bombe with fresh fruit and dessert sauce

Suggested Sell 6.99 Raw Cost

2.30

Danish Puddinig

Bread Pudding With Danish Dough , Raisins & Cream

Recipe

162

Suggested Sell 5.99 Raw Cost

0.79

SERVES 16

PROFIT $5.20

AMOUNT

DESCRIPTION

BRAND

CODE

16.00

DOUGH DANISH PASTRY LG MIX

BLPSTRY

0249054

1.00

*BREAD PULLMAN WHEAT 28SLI

SYS CLS

8386815

28.00

MILK HOMOGENIZED ESL

WHLFARM

2557460

8.00

*EGG SHELL LARGE WHITE USDA AA

WHLFCLS

2105773

12.00

*SUGAR GRANULATED EXTRA FINE

SYS CLS

4782694

1.00

EXTRACT VANILLA PURE

IMP/MCC

5230040

1.00

Bourbon Sauce

20.00

CREAMER HALF & HALF

FARMCOW

2042537

4.00

*SUGAR GRANULATED EXTRA FINE

SYS CLS

4782694

0.25

CORN STARCH

SYS CLS

4073441

2.00

*BUTTER SOLID SALTED NON USDA

WHLFCLS

5926928

4.00

RAISIN SEEDLESS SELECT

SYS IMP

4110565

Recipe Instructions: 1. Place croissants on parchment covered sheet pan 2 .Bake 350 degree convection oven (375 convention oven) for 18-20 minutes 3 .Make the butter spread whil croissants are baking 4.Zest the oranges and juice the pulp

*ProямБts Quoted are Approximate

Desserts

PROFIT $3.76

Red Velvet Whoopie Pie

Two Red Velvet Cookies With Marshmellow Fluff Filling

Recipe

163

AMOUNT

DESCRIPTION

BRAND

CODE

2.00

DOUGH COOKIE RED VELVET

DAVIDS

2122725

1.35

MARSHMALLOW FLUFFY

FLUFF

4485181

1.50

SHORTENING CAKE CUBE ALL VEG

QK BLND

4003786

1.00

EXTRACT VANILLA PURE

IMP/MCC

5230040

3.00

*SUGAR CONFECTIONER 10X CANE

BKRSCLS

5593900

1.00

*SALT KOSHER

SYS CLS

6040760

Recipe Instructions: 1. Bake off the cookies at 300 degrees 2. Mix the whoopie pie filling and mix in the gran manier reduction 3. Cool cookies and spread filling on one cookie and sandwich with other

Suggested Sell 6.99 Raw Cost

3.23

S’Mores Brownie Tea Sandwich

PROFIT $5.24

Peanut butter, marshmellow & cream cheese ﬁlled brownies

Recipe

164

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

*PEANUT BUTTER CREAMY

SYS CLS

4009189

1.00

MARSHMALLOW FLUFFY

FLUFF

4485181

1.00

CHEESE CREAM

SYS IMP

1012566

1.00

*CHERRY MARA STEM LG PLAS

SYS IMP

3047941

0.50

*CREAM WHIPPED ARSL XTRA CREAM

WHLFARM

1251745

1.00

S'MORES BROWNIE

Recipe Instructions: 1. Quarter and slice the brownie in half 2. Mix peanut butter, cream cheese and fluff together 3. Put little sandwiches together

Suggested Sell 5.99 Raw Cost

.75

PROFIT $3.97

Nutella/Coconut Phyllo Cups

Chocolate & Cream Cheese With Toasted Coconut

Recipe

165

AMOUNT

DESCRIPTION

BRAND

CODE

5.00

PASTRY SHELL PHYLLO 1 IN

ATHENS

2427326

3.00

CHEESE CREAM

SYS IMP

1012566

2.00

COCONUT SHRED MED

BKRSCLS

4510863

3.00

SPREAD CHOC NUTELLA JAR FDSRV

NUTELLA

2460958

Recipe Instructions:

Suggested Sell

Raw Cost

5.99 2.02

1. Preheat oven to 350 2. Combine the nutella, chream cheese & 1/2 the coconut and blend well in mixing bowl 3. Pipe or spon the mixture into the pastry shells & top with remaining coconut 4. Bake for 5-8 minutes or untill coconut is brown and pastry is flaky

*Proﬁts Quoted are Approximate

Desserts

PROFIT $3.86

Caramel Pretzel Brownie Sundae Gooey Carmel with Vanilla Ice cream and Chocolate sauce

Recipe

166

AMOUNT

DESCRIPTION

BRAND

CODE

4.00

BROWNIE CARAMEL SLT W/PRETZLCR

SARALEE

1588304

3.00

ICE CREAM VAN BEAN SPECK

EDYDREY

7611759

1.00

SYRUP CHOCOLATE RTU #457

SYS CLS

5523394

Recipe Instructions: 1. Cut brownie diagonally to form 2 triangular halves. 2. Place scoop of vanilla icecream on the center of the plate. 3. Firmly Press a brownie half into each side of the scoop. 4. Garnish with seven lines of chocolate drizzle and serve.

Suggested Sell 5.99 Raw Cost

2.13

The Perfect Ending for Two Tiramisu, Lemon & Peanut Butter Pie

PROFIT $5.74

Recipe

167

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CAKE TIRAMISU BSTRO

SARALEE

8146454

1.00

CAKE LEMON LAYR BSTRO

SARALEE

8151535

1.00

PIE PEANUT BUTR MINI BSTRO

SARALEE

7358375

0.50

MINT FRESH

PACKER

1679984

1.00

LEMON CH FRESH

SYS CLS

2252039

1.00

SYRUP CHOCOLATE SQZ BTL

SYS IMP

7514425

5.00

COFFEE BEAN

Recipe Instructions: 1. Peel wrapper of cakes while still frozen 2. Plate each dessert evenly spaced on a slim rectangle plate 3. Garnish the lemon layer cake with a lemon twist and a mint leaf. 4. Garnish the tiramisu with coffee beans around the base 5. Garnish the peanut pie with a chocolate drizzle off to the side.

Suggested Sell

Raw Cost

9.99 4.25

*ProďŹ ts Quoted are Approximate

Desserts Bread Pudding

Rich Vanilla & Banana Bread Pudding With Vanilla Gelato

Recipe

168

MAKES 15

PROFIT $4.31

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

CREAM HEAVY 40% BUTTER FAT

FARMCOW

2042527

12.00

EGG SHELL LG BRN FRSH FLAT

FARMCOW

2042671

8.00

*SUGAR GRANULATED EFG

SYS CLS

2096162

2.00

BEAN VANILLA MADAGASCAR

AUSTHAC

9093196

8.00

BANANA FRESH TIP GREEN

PACKER

1158542

4.00

TOPPING CARAMEL RTU

LYON M

4306833

8.00

BREAD BUN BRGR PLAIN CHALLAH

TRIOVEN

5410826

45.00

ICE CREAM GELATO VAN BEAN

SOCO

2238358

Recipe Instructions:

Suggested Sell

Raw Cost

5.99 1.68

1. Mix cream, eggs and sugar together. Add vanilla 2. Puree bananas and add to cream 3. Add chopped bread to custard and let soak for 30 minutes 4. Bake 350 for 40-50 minutes 5. Serve with vanilla gelato

MAKES 32

Apple Spice Cake

Apple Cinnamon Cake With Fugi Apples And Cream

Recipe

PROFIT $4.87

AMOUNT

DESCRIPTION

BRAND

CODE

1.00

BATTER MUFFIN APPLE CINNAMON

BKRSCLS

1685320

32.00

APPLE FUJI FLM RSTD

SIMPRST

6263289

32.00

BREAD CRUMB PLAIN FINE

SYS CLS

6884403

32.00

*CREAM HEAVY WHIPPING 36% ESL

WHLFARM

4828802

169

Recipe Instructions: 1. 2. 3. 4. 5.

Suggested Sell

Raw Cost

Thaw 1/7lb pail of apple cinnamon muffin batter Pour into full sheet pan and top with crumb topping Bake at 350 degrees for 45 minutes Cut into 8x4 squares Plate and top each with 1 oz warmed fuji apples and whipped cream.

5.99 1.12

*ProямБts Quoted are Approximate

ethnic

flavors are //////////////////////////////////

trending!

historia of the

jibarito

Th jibarito sandwich is rumored tohave been invented by a Puerto Rican The restaurant owner in Chicago during the â&#x20AC;&#x2DC;90s. This sandwichâ&#x20AC;&#x2122;s claim to fame is that the bread is not really bread at all but sweet, crispy, fried and smashed plantains. In between the plantains is a full-flavored meat like chicken, pork or steak, accented with fresh toppings, cheese and a mayonnaise dressing. The jibarito was not the first Latin American sandwich to be served on fried plantains, but it was certainly one of the first to hit mainstream menus in the U.S.

*Profits Quoted are Approximate

avory ecipe!

QualiTY aSSurance

Quality? Rest assured. When it comes to Quality Assurance, Sysco leads the way. Our more than 100 QA professionals represent the largest, most active department in the industry. Together, they are dedicated to one goal: to deliver products that meet the most stringent standards in terms of quality, safety and consistency. Sysco brand products are evaluated for flavor, appearance, nutrition, packaging, convenience and many other factors to make sure our customers receive the best quality and value available.

Supplier Approval All potential Sysco brand suppliers must pass strict auditing and inspection processes that exceed current government standards. Suppliers are audited for HACCP (Hazard Analysis and Critical Control Points) compliance, sanitation, pest control, foreign materials prevention and more. Suppliers of high-risk products, once approved, are audited regularly by Sysco QA staff to ensure ongoing compliance.

Temperature-Controlled Supply Chain To ensure the best in food safety, quality and freshness, our cold chain is never broken. Every Sysco product passes through numerous temperature control points, including fully insulated, multi-temperature trailers; transport temperature monitoring by specially trained Sysco Delivery Associates; chilled docks; and designated temperature zones within every warehouse.

Packaging Integrity Sysco is an industry leader in packaging criteria, transparency and labeling practices. All Sysco brand products are clearly labeled with nutritional information, ingredients, production/ use-by dates, potential allergens, and proper handling, storage and distribution information.

Recall Notification In the event of a recall, Sysco uses the industryâ&#x20AC;&#x2122;s most sophisticated and accurate notification system to investigate and react to recall notices and safety concerns immediately.

Verification and Monitoring After passing our Supplier Approval Process, we routinely monitor suppliersâ&#x20AC;&#x2122; product quality and food safety systems to ensure compliance and customer satisfaction.

Continuous Cold Chain Process

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Refrigerated transport to Sysco from suppliers

Immediate temperature verification upon receipt

Chilled docks for offloading

Dedicated temperature zones for storage

Refrigerated selection and staging for delivery

Refrigerated transport to customers via Sysco fleet

Sysco

*ProďŹ ts Quoted are Approximate