made with Sysco Produce
AVOCADO CRAB SALAD DIRECTIONS • In a clean bowl, add crab meat, corn, mayonnaise, Old Bay, mustard and mix well. • Remove avocado from the skin with a spoon, and fill each half with roughly 1 ⁄5 ounce of crab meat mixture. • Top with micro celery, and sprinkle with Old Bay. • Garnish with vegetable straws, see recipe to follow.
INGREDIENTS 3 ea. 4 oz. 2 oz. 1 oz. 1 oz. ½ tsp. 1 tsp. ½ tsp. ¼ tsp. 2 oz.
#1185511 SYS IMP AVOCADO HASS BRKNG FRESH #5658867 BOSS CRAB MEAT BACKFIN LUMP PSTRZD #3617549 SYS SUP VEG BLEND RSTD WHT CORN,PEPERS #4002416 SYS IMP MAYONNAISE CULINARY PREM #8953598 PACKER GREEN MICRO CELRY #0528729 OLD BAY SEASONING SEAFOOD #5229026 IMP/MCC SPICE MUSTARD GROUND DRY #1821537 SYS NAT GARLIC PEELED FRESH JAR #4002994 SYS CLS SALT GRANULATED IODIZE ROUND Crispy Vegetable Straws- Recipe Below
CRISPY VEGETABLE STRAWS DIRECTIONS INGREDIENTS 3 oz. 3 oz. 3 oz. 1 cup
#4802603 #4802587 #4808907 #5943089
PACKER PACKER PACKER HSAUTRY
SQUASH ZUCC SPIRAL NDLE CUT SQUASH YELLOW SPIRAL NOODLE CT POTATO SWEET SPIRAL NDLE CUT BREADER ALL PURPOSE
• Toss vegetable noodles in all purpose breader and fry until crisp. Allow vegetables to mix throughout and combine. • Transfer to serving plate and use for appetizer or garnish.
PORTOBELLO FRIES INGREDIENTS 4 oz. 1 cup 1 ea. 1 cup 1 Tbsp. ¼ cup 1 cup 1 tsp. 1 Tbsp.
#3076965 #5943089 #2105823 #5758024 #4066781 #1821537 #4002416 #4002994 #8624161
SYS IMP HSAUTRY WHLFCLS KIKOMAN AREZIMP SYS NAT SYS IMP SYS CLS REALEMN
MUSHROOM PORTABELLA #1 BULK BREADER ALL PURPOSE EGG SHELL LARGE GR AA USDA WHT BREAD CRUMB JAPANESE CHEESE PARM GRTD FRSH S.AM ZIP GARLIC PEELED FRESH JAR (roasted) MAYONNAISE CULINARY PREM SALT GRANULATED IODIZE ROUND JUICE LEMON
DIRECTIONS • Slice portobello mushrooms roughly 3⁄8 inch thick. Toss in breader to lightly dust. • Remove excess breader and toss through an egg wash. • Remove excess egg wash and toss in panko bread crumbs, place on a sheet pan until done breading desired quantity. Hold until ready to fry. • Drop in a 350° fryer and place a second basket on top to weigh down the fries. Cook for roughly 3 minutes or until golden brown. • Garnish with grated parmesan cheese and serve with roasted garlic aioli or desired sauce. Roasted Garlic Aioli can be made by combining roasted garlic, mayo, salt and lemon juice in a bowl and mixing until garlic is fully combined.
CAULIFLOWER TRUFFLE RISOTTO INGREDIENTS 1 lb. ¼ cup 1 cup 2 Tbsp. 1 tsp. 1 tsp. 1 ⁄3 cup ¼ cup drizzle
#3845106 #8313918 #7409451 #3030117 #9806415 #6040760 #1956804 #5814397 #6291850
PACKER SYS IMP SYS IMP WHLFARM IMP/MCC SYS CLS AREZZIO MINOR D'ALLAS
CAULIFLOWER FRESH DICED/CRUMB (riced) ONION YELLOW JMBO FRSH BOX (diced) CAULIFLOWER FRESH BUTTER SOLID UNSLTD 83% EUROPN SPICE PEPPER BLK GRND PURE SALT KOSHER FLAKE COARSE CHEESE ASIAGO SHRD 6MO USA SOUP BASE VGTBLE LO- SODIUM GF (see package for directions) OIL TRUFFLE WHT
DIRECTIONS • In a sauté pan, add 1 tablespoon of butter and diced onion. Sauté for 2 minutes, add riced cauliflower, salt and pepper and cook for a few minutes to get a little color on the vegetables. • Deglaze with vegetable stock, and add remaining butter and parmesan cheese and mix until fully combined. • Consistency should appear to be slightly runny and soft. • Continue to cook for another 2 minutes, or until desired thickness is achieved. • Drop cauliflower florets in the fryer for golden brown color. • Plate risotto, top with golden brown cauliflower and drizzle with truffle oil.
TEMPURA TENDER BITES INGREDIENTS 1 lb.
#4145092 #4948741
PACKER JADE MT
BEAN GREEN TENDERBITE BATTER MIX TEMPURA TRADITIONAL
DIRECTIONS • In a clean bowl, make tempura batter as directed on the bag. • Run raw tender bites through the batter and slowly drop them into a pre-heated 350° fryer to cook until golden brown. • Once golden brown and crispy, place them on desired serving vessel and garnish with dipping sauce.
BROWN BUTTER ZUCCHINI PASTA DIRECTIONS • Place shredded beets into a pre heated fryer at 350°F. Cook for 23 minutes. The beets will still be slightly soft when you remove them from the fryer. Place them onto a paper towel to cool and soak up excess oil. Once they cool they will be crisp. • In a clean sauté pan, add oil and butter and allow to slowly brown. Add shallots and cook for one minute. • Add zucchini and squash noodles and allow to soften. Toss well, should take no longer than 3 minutes. • Transfer to serving plate and stack up noodles, ganirshing with fresh tomaotes, shaved parmesan and topping the stack with crispy shredded beets.
INGREDIENTS 1 tbsp. 1 tbsp. 1 oz ½ tsp 1 oz. 3 oz. 3 oz. 1 oz. 1.5 oz
#3030117 #0217428 #1821529 #4002994 #1956804 #4802603 #4802587 #8825192 #0531539
WHLFARM CORTO SYS NAT SYS CLS AREZZIO PACKER PACKER PACKER PACKER
BUTTER SOLID UNSLTD 83% EUROPN OIL OLIVE BIB BLEND 51/49 SHALLOT PEELED FRESH SALT GRANULATED IODIZE ROUND CHEESE ASIAGO SHRD 6MO USA SQUASH ZUCC SPIRAL NDLE CUT SQUASH YELLOW SPIRAL NOODLE CT TOMATO CHERRY MIX HEIRLOOM BEET FRESH SHREDDED
SAUTEED MUSHROOM & ASPARAGUS INGREDIENTS 1 lb. 1 lb. 2 oz. 1 ea.
#3460557 #6138929 #1956804 #2252054
PACKER SYS IMP AREZZIO SYS CLS
Tarragon Mustard Vinaigrette 2 oz. #3255767 GREY P 1 tsp. #1974500 PACKER 3 oz. #3292780 SUSTAIN 3 oz. #4188645 SYS CLS 1 tsp. #1821537 SYS NAT 1 tsp. #1821529 SYS NAT 2 oz. #4361432 SYS CLS 1 ⁄2 tsp. #4002994 SYS CLS
ASPARAGUS FRESH LG MUSHROOM WILD BLEND UNSZD CHEESE ASIAGO SHRD 6MO USA LEMON CHOICE FRESH (zested)
MUSTARD DIJON PLS TARRAGON FRESH OIL SALAD SUNFLOWER NONGMO ZTF VINEGAR APPLE CIDER 50GRN PLS GARLIC PEELED FRESH JAR SHALLOT PEELED FRESH HONEY PURE CLOVER GR A JUG SALT GRANULATED IODIZE ROUND
DIRECTIONS • To make Tarragon Mustard Vinaigrette, combine dijon mustard, honey, shallot, garlic, salt and apple cider vinegar in a blender and puree until smooth. Slowly add oil to allow to fully emulsify. Once oil has been completely emulsified, add fresh tarragon and puree until fully combined. • In a clean sauté pan, add oil and heat. Hard sear mushrooms and sauté until tender. • Cut asparagus on a bias, removing the hard stems and lightly blanch. • In a sauté pan, add cooked mushrooms and asparagus and sauté until warm. • Add 2 ounces of tarragon mustard vinaigrette and toss well. • Remove to desired serving plate and garnish with asiago cheese and lemon zest.
GRILLED CHAMPAGNE CAESAR • Cut roma crunch in half and spray with pan spray. On a hot grill, place roma crunch cut side down and grill for 1 minute cross hatching the lettuce. • Slice prosciutto paper thin and drop into a fryer at 350°F to crisp up. Remove and allow to cool. • Place grilled roma crunch on plate and drizzle with Ceasar dressing. Garnish with thinly sliced mango and proscuitto.
INGREDIENTS 2 oz. 1 oz. 1 oz. 1 head
#1200278 #5568583 #3476561 #4145151
SYS IMP CITTERO PACKER PACKER
DRESSING CAESAR TUSCAN HAM PROSCIUTTO SLICE MANGO FRESH ATAULFO LETTUCE FRESH ROMACRUNCH HYBRD
GRILLED ARTICHOKE with lemon ailoi DIRECTIONS • Trim the tops from the artichokes, and cut the stem to desired length (recommended 1 inch from heart). • Bring a large pot of water to a boil. Add one lemon, juiced, and artichokes. Cook for about 15 minutes. Drain. Transfer to ice bath to stop the cooking process. • Once they are cooled, drain and allow to dry. Take a spoon and remove the choke and smaller purple leaves. • Once ready to grill, slightly spray with oil and season generously with salt and pepper. Place cut side down on a grill and cook with desired grill markings until warmed. • Artichoke should already be slightly tender, and the grill is reheating and marking. • Serve alongside lemon aioli or drawn butter.
INGREDIENTS 4 ea. 1 ea.
#1266675 #2252070
PACKER SYS CLS
ARTICHOKE FRESH LEMON CH FRESH
VEGETABLE PAD THAI
INGREDIENTS 1 oz. 1 oz. 2 oz. 1 pkg. 1 oz. 3 oz. 2 oz.
#3292780 #9115361 #3817901 #0319410 #0531539 #4808935 #4808828
SUSTAIN SYS NAT PACKER TASTHAI PACKER PACKER PACKER
OIL SALAD SUNFLOWER NONGMO ZTF ONION RED SLVRD 3/16 SALAD MIX POWER BLEND SAUCE ASIAN PAD THAI BEET FRESH SHREDDED SQUASH BUTTERNUT SPIRAL NDLE CARROT FRESH NDLE CUT
Garnish ⁄2 tsp. 1 ⁄2 oz. 1 oz. 1 ⁄2 ea.
#7350788 #2219095 #3476561 #7412570
SYS NAT SYS NAT PACKER SYS IMP
ONION GREEN ICELS CILANTRO CLEAN WASH FRESH HERB MANGO FRESH ATAULFO LIME FRESH
1
DIRECTIONS • In a clean saute pan, add oil and heat over medium heat. Add onion, power blend, beets, carrots and squash. Saute until tender-about 2 minutes. • Add pad thai sauce and mix thoroughly. • Transfer to clean plate and garnish with desired garnishes.
Sysco Eastern Maryland
33239 Costen Road • Pocomoke, MD 21851 www.syscoeasternmd.com