With its straightforward preparation that offers rich warmth and comfort, Potato & Lentil Soup stands out as a perfect menu option for chilly autumn days.

Indulge in the warm comfort of the creamy lentil and potato soup. Red lentils, tender carrot, and fragrant garlic simmer to perfection in a chicken stock base, seasoned with a touch of salt and pepper. Velvety mashed potatoes add richness, while a blend creates a smooth texture. Finished with a dollop of crème fraîche, a sprinkle of fresh chives, and delicate ribbons of shaved carrot. Savor a balanced and satisfying dish that warms both heart and soul.

Yield: 4 Servings

INGREDIENTS

Directions:

This burger is dressed up with olive tapenade, grilled zucchini and onions, and fresh spinach. It’s chockfull of vegetables and flavor!

Servings: 4

INGREDIENTS:

• 1 pound Ground Beef (95% lean)
• 1/4 cup low-fat or regular plain Greek-style yogurt
• 1/2 cup olive tapenade, divided
• 1 small sweet onion, thinly sliced
• 1 small zucchini, thinly sliced
• 1/4 cup crumbled feta cheese
• 4 whole-grain hamburger buns, split, toasted
• Fresh spinach leaves

DIRECTIONS

1. Combine yogurt and 1/4 cup tapenade in small bowl. Cover and refrigerate until ready to use.
2. Combine Ground Beef and remaining 1/4 cup tapenade in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3. Heat grill pan over medium heat until hot. Place patties in pan; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with pepper, as desired. Remove; keep warm.
4. Add onion and zucchini to grill pan over medium heat; season with salt and pepper, as desired. Cook 5 to 6 minutes or until lightly browned and crisp-tender, turning occasionally.
5. Spread 1 tablespoon yogurt mixture on the cut side of each bun, then add spinach to bottom bun. Place burger on top of spinach and add 1 tablespoon cheese; top evenly onion, and zucchini. Close sandwiches.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

Source: beefitswhatsfordinner.com

From McCormick®, we added Frank’s RedHot® Nashville Hot Seasoning. Franks’s RedHot®, the #1 hot sauce in America, brings the Nashville hot chicken trend to your menu with a convenient pre-blended seasoning. This Nashville Hot Seasoning delivers a HOT kick and a bit of sweetness with an expert blend of cayenne peppers, brown sugar, and garlic. Use this versatile seasoning to make Nashville Hot Chicken or simply shake on fries, chicken tenders, popcorn, tortilla chips, and much more. Add excitement to your menu with appetizers, sandwiches, sides, and main dishes with the on-trend super spicy Nashville Hot flavor.

From Joseph’s Gourmet Pasta, we added Striped Maine Lobster & Cheese Ravioli. Prepared with Maine lobster meat, blended with ricotta and mozzarella cheeses and leeks and all wrapped in par-cooked striped black squid ink and egg pasta, this Lobster Ravioli will make a delicious seafood dish to add to your menu.

From The Dough Co., we added an 8 oz garlic pizza dough ball. This all-natural frozen pizza dough is easy to use and delicious for many recipes. Formulated with unbleached flour and natural relaxers to achieve a perfect bake and fresh flavor each and every time, this dough has no preservatives and is perfect for school cafeterias.

From LouAna®, we added Classic Blend popping oil. This golden yellow popping oil has a clean, buttery flavor and aroma, and can be used in place of butter, shortening, or other cooking oils. This versatile ingredient has excellent performance and is ideal for making popcorn.  It is low in saturated fat and stays liquid at room temperature. Each case comes with four, 1-gallon containers which are easy to use and store in your kitchen or concession area. Stock up on LouAna’s Classic Blend popping oil and discover the many uses for your establishment.

And finally, we added carrot sticks to our fresh produce selection. Ready-to-serve carrot sticks are a perfect, healthy snack that can be enjoyed by kids and adults alike. Ideal in sack lunches, on trays, or in salad bars. Offer carrot sticks in your school cafeteria for a quick, healthy option.

New Item Details:

Dennis Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

From Ocean Horizons we’ve added a new pack size of their popular haddock fillets. These 10-12oz fillets are boneless and skinless and come individually quick frozen, in a 10/lb pack size. Also in proteins we’re stocking Carolina Deluxe Oil Browned Turkey Breast. This classic turkey breast is skinless, browned in oil, multi-piece product with a traditional shape from formed breast meat; a top choice for sandwiches and salads.

From Shaker Pond Ice Cream we’re now stocking their delectable Raspberry Sorbet. This fruity, dairy-free treat is not only a great addition to ice cream boards and dessert menus, it’s also a fun ingredient for frozen beverages and creative summer cocktails. In non-food inventory we’ve added 12″ jumbo toilet tissue rolls from Alliance. Each pack contains 6, 1860 foot (that’s more than a 1/3 of a mile!) of 2-ply tissue on a 3.3″ core.

Lastly, in school foodservice items we’ve added fresh, 2oz packs of red and green pepper strips, and 2oz packs of celery and carrot sticks. Each case contains 50, 2 oz packs.

Take a look at our full list below:

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

These conversations have reignited the need for healthful eating because it is one of the most important ways to improve our overall health and well-being.

According to Datassential’s COVID-19 Health at Home report, 78% of consumers agree that diet has a major impact on how your body fights/protects against illness, and 44% of consumers say they have been eating healthier in response to COVID-19.

The foundation to any healthful eating pattern is consuming an ample amount of plants, specifically fruits, and vegetables. Restaurants have a unique and important opportunity to provide consumers with a variety of plants to support healthful eating and their overall wellness.

Restaurants have been instrumental in exposing people to fruits and vegetables and providing consumers with a delightful, delicious plant-forward experience,” says Wendy Reinhardt Kapsak, president and CEO of the Produce for Better Health Foundation. “Restaurants are often the first exposure, or point of entry, to trying — continuing to try — new fruit and vegetable consumption behaviors,” says Reinhardt Kapsak.

Popular fast-casual chain restaurants Roti Modern Mediterranean, Panera Bread, Noodles and Company, and Chipotle Mexican Grill have put fruits and vegetables at the core of their healthful menu development.

• The majority of Roti’s entrée toppings are colorful nutrient-dense vegetables such as red cabbage slaw, cucumber, and tomato, and fresh seasonal vegetables roasted in-house.
• Panera Bread added plant-based grain bowls with a variety of produce such as corn, tomatoes, avocado, arugula, and cucumbers. These new bowls are a warm complement to Panera’s produce-centric salad menu that features strawberries, edamame, and blueberries.
• Noodle’s and Co. introduced “Zoodles,” zucchini cut into noodle shape, that boost its entrée’s vegetable quotient.
• Chipotle has a long history of offering vegetarian entrées with guacamole and introduced plant-forward lifestyle entrées that introduced supergreens to its menu. According to Chipotle’s VP of Marketing Stephanie Perdue, “Chipotle has the opportunity to bring more vegetables to the center of the plate. Chipotle customers are looking for simple, plant-based food now more than ever, especially as people look for convenient ways to eat healthier at home,” she says.

As consumers gain more exposure to fruits and vegetables from popular fast-casual chain restaurants, they will look to all types of restaurants to offer and innovate with more fruits and vegetables. Here are a few ways to incorporate fruits and vegetables into the menu.

• Let the vegetable be a flavor carrier: Kale, cauliflower, and Brussels sprouts rose to popularity because they were paired with a variety of unique, familiar, and slightly indulgent flavors such as parmesan, balsamic, curry, and bacon.
• Allow fruits to be the star flavor: The natural, vibrant flavors of fruit can enhance any part of the menu. Fruit salsas made from mango, pineapple, peaches, and watermelon can top chicken, pork, beef, or seafood. Purée fresh or frozen fruits into dressings or sauces, add fresh fruit to salads and bowls and add to trendy pizza, flatbreads, or tacos.
• Add simple fruits and vegetables to family meals: As families continue to stay-at-home and prioritize healthy eating, ensure newly developed family meals are well-rounded with fruits and vegetables. These can be everyday items like salads, mixed veggies, and fresh fruit.

Source: National Restaurant Association

Jerk cooking (also known as jerking) is native to the island of Jamaica. Whether it be dry rubbing or wet marinating – proteins are slow smoked, roasted or grilled in a specific blend of spices. Jerk spice refers to this traditional mixture. Typical Jamaican Jerk Spice is a mixture of All Spice, Garlic, Onion, Sugar and Chili Peppers; together they create a distinct fragrant flavor with a chili pepper after punch.

Jamaican Jerk Seasoning #22145

A few suggestions…

• Perfect addition to dry rubs, wet rubs, brines & marinades
• Makes a great glaze for lamb
• Coat your duck legs with Jamaican Jerk Spice before roasting
• Mix with honey, white wine and scallions for a sweet and sassy “island style” chicken wing
• Great seasoning for a black bean salad
• Add a healthy pinch to your onion/vegetable brine
• Create a unique Aioli for a pulled pork sandwich, or use as a taco dressing

More Spice Rack Posts Browse Spices

The first two items are very popular when it comes to seafood. From Red E Made we’ve added a 5lb size of their Deluxe Clam Fry breader. From Tampa Maid we’ve added a 3lb pack size of their breaded Popcorn Shrimp. We’ve also added 3 fantastic labor savers from Simplot; Roasted Red Peppers, Roasted Sweet Potatoes and a 9 grain Orzo & Kale Blend – this blend features nutritious whole grains and colorful vegetables in delicious combinations designed to appeal to the palates of today s health-conscious consumers with whole grain orzo pasta made from whole wheat, amaranth, quinoa and teff, mixed with garbanzo beans and kale.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 7/15/20.

Create, supplement, or simplify BBQ takeout with premium, prepared products that are designed to reduce labor while delivering authentic customizable flavors. For example, a simple pulled pork sandwich can easily add trendy appeal to any menu. You could choose the convenience of pre-sauced or go plain and add your own. Easily customize prepared products to create a few menu items or an elaborate BBQ lineup.

Here are a few popular items perfect for summer menus. Be sure to visit our Barbecue Season page for information, recipes, and products, and to ask your Account Executive for more ingredient suggestions.

POULTRY

BEEF 

PORK

SIDES

Need more inspiration? Check out our selection of BBQ Recipes.

When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Thus, spaghetti squash. Yes, this is to say it can be used in the same fashion as its traditional semolina-based counterpart; making it an ideal gluten free vegan spaghetti.

To prepare, simply cut in half, scoop the seeds out, season the inside and roast until tender but still al dente… as all spaghetti should be served. Roasting with the bowl side facing down on a sheet tray will create more of a steaming environment created by the heat from the oven in conjunction with natural moisture from the squash. By reversing and cooking with the bowl side up a deeper roasted flavor will be achieved. Ultimately the choice is yours, steaming vs. roasting depends solely on your preference and the flavor profile you wish to achieve. Either way, spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.

Use for spaghetti Squash:

• As a vegetable side
• Baked in a frittata
• Roasted and served in the shell, finished with cheese and herds
• Use in place of pasta for spaghetti and meatballs (blue mango burger meatless-balls), or any favorite spaghetti (pasta) dish
• Try spaghetti bread as an alternative to zucchini bread
• Add chilled to slaws
• Use on salads
• Make spaghetti fritters and serve with marinara for dipping