Recipe Idea! Follow these visual, step-by-step instructions for an easy-to-make Pancetta bread roll. This simple culinary creation proves indulgence can be profitable. Easily customized to your liking and available ingredients, our bread roll recipe combines pesto, Parmesan, onions, grape tomatoes, and Pancetta. Layered, rolled, baked, and seared to deliver crispy succulence in every bite.

Here are the step-by-step directions on how to make the Easy Cheesy Pancetta Roll from January’s newsletter!

There you have it! The Easy Cheesy Pancetta Bread Roll. 

]]> https://dennisfoodservice.com/vegan-quinoa-burger/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-quinoa-burger Mon, 15 May 2023 16:17:18 +0000 https://dennisfoodservice.com/?p=2393745 A classic burger preparation that’ll satisfy any appetite with it’s high-quality ingredients.

This delicious vegan burger starts with a versatile plant-based patty made with natural and nutritious ingredients that you can see and identify.

Servings: 1

INGREDIENTS:

• 1 Veggie Life Quinoa Burger Patty
• Tomato Slices
• Red Onion Slices
• Iceberg lettuce leaf
• 1 burger bun
• 1 tablespoon vegan mayo

DIRECTIONS

1. Heat the Quinoa Burger patty per your preferred preparation method.
2. Grill burger bun and spread on mayo. Dress the bun with lettuce, tomato, and onion.
3. Top with Quinoa Burger patty and additional lettuce.
4. Optional: Serve with side of vegan mayo.

Cook’s Tip: Veggie Life Quiona burgers can be cooked a wide variety of ways, including grill, baking, fryer, and airfryer; experiment to see which method you like best.

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

Don’t let this tiny, open-faced crostini trick you. It is packed with flavor from caramelized onion, crispy bacon, and pub cheese by Président®. It’s a simple but satisfying appetizer that’s sure to impress everyone at the table.

Yields: 5 servings   

INGREDIENTS:

• 8 oz Cheddar Horseradish Pub Cheese by Président® (#27916)
• 1 whole French Baguette
• 12 oz Baby Bella Mushrooms sliced
• 2 whole Garlic Cloves minced
• 3-4 whole Slices of Bacon cut into pieces
• 1 whole Garlic Clove
• 1 whole Large Yellow Onion
• 4 tbsp Unsalted Butter
• 1/2 tsp Each of Salt and Pepper
• 1 pinch Fresh Thyme for garnish

DIRECTIONS

1. Peel and slice the onion into thin strips in a large skillet, add the butter and onions together. Cook over low-medium heat for about 20 minutes, string frequently until golden and caramelized.
2. While the onions are cooking, slice the French baguette into thin slices and drizzle with olive oil. Bake on broil in the oven for a few minutes on each side until toasty and golden. Rub each side with fresh garlic clove. Set aside.
3. Once the onions have caramelized, remove from the skillet and add the bacon pieces. Cook until brown and crispy. (No need to reserve the bacon grease.) Remove the bacon and add the mushrooms, minced garlic, salt and pepper. Cook over medium heat until fragrant and the edges of the mushrooms are charred.
4. Assemble the crostini with a slice of roasted baguette, spread a thin layer of Président® Pub Cheese, top with caramelized onions, mushrooms and bacon pieces. Garnish with fresh thyme.

INGREDIENTS

• 8 thick slices artisan bread
• Olive oil (for brushing)
• 2 thickly sliced red onions
• 15 ounces seasoned and shredded pork in bbq sauce, heated
• 2 cups shredded white cheddar cheese
• Baby spinach or arugula leaves, and balsamic vinegar to serve
• Ground pepper to taste

DIRECTIONS

1. 1. Heat grill to high. Line baking sheet with parchment paper.
   2. Brush bread slices with oil. Brush onion slices with oil. Cook on hot grill 1-2 minutes per side for bread and 3-4 minutes per side for onions.
   3. Place grilled bread slices on baking sheet. Top each bread slice with pork. Separate onion slices into individual rings. Place on pork.
   4. Sprinkle with cheese. Place under hot broiler, 6 inches from heat for 2 minutes or until cheese is melted and golden.
   5. Top with spinach or arugula leaves. Drizzle with a little balsamic, pepper and serve!

INGREDIENTS

• 2lbs fully-cooked sliced beef in barbecue sauce (about 2 cups)
• 8 small flour tortillas
• 1 1/2 cups shredded cheddar and monterey jack cheese
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion

DIRECTIONS

1. 1. Heat oven to 400˚F. Lightly spray 2 large baking sheets with nonstick cooking spray. Place 4 tortillas on each baking sheet. Sprinkle 3 tablespoons cheese evenly over each tortilla.
   2. Combine beef, bell pepper and onion in medium bowl. Spoon about 1/4 cup beef mixture onto each tortilla. Fold tortillas in half to close.
   3. Lightly spray tops with cooking spray. Bake in 400˚F oven 10 minutes or until tortillas are lightly browned.

INGREDIENTS

• 8 oz shredded hash browns
• 16 oz liquid whole eggs
• cooking spray, as needed
• 1 tablespoon olive oil
• 1 1/2 oz diced red peppers
• 1 1/2 oz diced green peppers
• 1 oz diced onions
• 3 oz cooked, chopped bacon
• 4 oz shredded cheddar cheese
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

DIRECTIONS

1. Prepare oven to 450˚F.
2. Spray muffin tins with cooking spray.
3. Press shredded hash browns into a pan in a thin layer.
4. Spray hash browns with cooking spray, to help crisp.
5. Bake for 15-20 minutes until lightly browned and crisp.
6. In a pan over medium-high heat olive oil and sauté red and green peppers with onions for 5 minutes. Season with salt and pepper.
7. Combine sautéed peppers and onions, bacon and cheddar cheese and divide between 12 muffin tins with cooked hash browns.
8. Pour liquid eggs to top off each muffin tin and bake at 400˚F for 20 minutes until set.
9. Serve hot, or cool completely and reheat for 7 minutes at 400˚F

To take this dish to an even stricter keto level, try substituting hash browns for shredded and browned cauliflower.

*total amount of net carbs may vary depending on ingredients used. 

This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal.  As used for this recipe; a spiral cutter gives you the ability to transform many vegetables into spiral strands that resemble pasta.

Ingredients for two servings:

• 3 oz oil blend
• 4 cloves garlic rough chop
• 2 oz onion, chopped
• 6 oz Caribou Russet potato, spiralized #
• 4 oz butternut squash, spiralized
• 4 oz carrot, spiralized
•  2 sprigs rosemary, chopped
• 3 oz garbanzo beans
• 2 oz cream sherry
• 4 oz vegetable stock
• 2 oz hummus to thicken sauce
• S&P to taste
• Optional: fold in baby arugula or spinach

1. Heat oil, sauté potato, butternut squash and carrot to wilt; about 2 minutes. Add garlic, onion, rosemary and garbanzo beans continue to cook for one minute.
2. Deglaze with cream sherry and reduce by half, add vegetable stock. Cook until vegetables are al dente. Be sure heat is not too high as you will need some remaining stock to crate sauce. Turn heat off and fold in hummus, this will cream a cream-like sauce texture without the addition of cream.
3. S&P to taste
4. Serve as you would serve pasta…Yum!

Note: As a rule of spiralization you should use proper sized non-hollow vegetables. For instance, the top solid portion of a butternut squash, the top thick portion of carrots and parsnips…etc. Golden beets and turnips would be great additions.

More About Caribou Russets Recipe: Caribou Shrimp Recipe: Caribou Lasagna

INGREDIENTS
Serves: 1

• 1 whole grain round 6″
• 2 tbsp garlic and herb sauce
• 2 tbsp dried oregano
• 3 oz seasoned beef Philly steak
• 1qt plain yogurt
• 1 cup peeled cucumber, finely diced
• 1 tbsp garlic powder
• 1/2 cup crumbled feta cheese
• vegetables for topping: sliced tomato, chopped romaine lettuce and sliced onion

DIRECTIONS

1. 1. Thaw flatbreads at room temperature.
   2. Place flatbreads on a lined sheet pan and cover with foil, warm at 350˚F for 4-5 minutes.
   3. Leave pan covered and place in a warming cabinet to hold at 140˚F until ready to make gyros.
   4. To prepare gyro beef place 5lbs of seasoned beef Philly steak in a 4″ deep full size counter pan and add 2 tbsp garlic and herb and 2 tbsp of dried oregano. Toss together to combine.
   5. Cover the pan of beef with foil and heat at 350˚F until it reaches 145˚F, hold at 140˚F cover in the warmer.
   6. To prepare Tzatziki sauce whisk together yogurt, cucumber, garlic powder and feta cheese.
   7. Portion a scoop of sauce into 1 oz souffle cups and hold in cooler at 40˚F until ready to build sandwiches.
   8. To build sandwich place a warm flatbread on a square of sandwich paper and top with 3oz of warm beef steak.
   9. Fold sandwich into a cone shape. Place in a tall tumbler to hold its shape.
   10. Students can top their sandwiches with their choice of cut vegetables or veggies can be served on the side and garnish gyro with Tzatsiki sauce.

1 serving provides: 2 oz eq whole grain and 3 oz M/MA serving

First from Bob’s Red Mill a beautiful vibrant Red Whole Grain Quinoa, so simple to prepare and versatile. Use it as a side dish, in soups, salads, pilafs, or homemade granola bars. Quinoa is a complete protein, offering the amino acids essential to life. New from Fox Family Farms, a Sour Cream & Onion Chip! What started out as a small business has now grown into a 1,700 acre operation that grows four different varieties of potatoes as well as a rotating grain crop. Fox Family Farms strives to grow the best potatoes they can to meet the demand of a high quality potato chip. Next from Luigi, a Variety Popsicle Sticks pack. Featuring everyone’s favorite flavors, Cherry, Orange and Lemon. These are a gluten free, dairy free, peanut free and Kosher friendly snack that everyone can enjoy! Lastly we’ve brought in a new soup from Blount, their frozen Cheddar Cheese & Broccoli Soup. A crowd favorite made with generous pieces of broccoli, creamy cheddar cheese and a touch of spice.

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 6/26/19.