Elevate your salsa game with a tantalizing twist of heat and flavor.

This Mexican-style Spicy Shrimp salsa combines fresh ingredients like onions, tomatoes, avocados, and jalapeno peppers, all harmonized with zesty lime and clam juice to create a tantalizing dance of flavors on your taste buds.

Serves 2-4

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.

Featured for February in our 2023 UniPro calendar.

This pizza baguette recipe is stuffed with tomato sauce, Gardein® Italian Saus’age and lots of gooey mozzarealla cheese. Brush with Earth Balance® and garlic salt for a flavorful brown crust!

Total Time: 30 Minutes         Yield: 12 Servings

INGREDIENTS

Directions:

First from Kings Command Foods, a fully cooked old fashioned style beef meatloaf slices. Meatloaf is the perfect comfort food, a simple and versatile dinner staple wholesome, hearty and always satisfying. Next from International a new Paper Cup, coated on the inside and outside using a polyethylene plastic and a moisture barrier lining. From Cuisine, an array of mini cakes filled with creamy icing. Carrot cake, red velvet cake, double chocolate and truffle bon-bons make up this sweet assortment. Next a Fully-Cooked Bacon, pre sliced from Hormel. Naturally hardwood smoked with a blend of distinctive smokes including applewood. Offers the same performance and thickness as an 20/24 slice count raw bacon. Aji Rocoto Pepper Puree, this smooth, bright scarlet chili pepper paste is made from aji rocoto peppers, a traditional ingredient of Peruvian cuisine. The purée has a strong, complex heat enhanced by slightly bitter and herbal notes. Our last three new items are all from Old California, A Tomato Puree Pouch, Tomato Paste Pouch and Diced Petite Tomato in Juice. Their very first can of premium quality San Benito tomatoes, fresh from the field, rolled off the line in 1915. Keeping quality tomatoes and product for their customers has been the main priority ever since.

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 10/9/19.

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 in the fresh produce category, we have a new kale cabbage blend. An eye catching mixture of of green cabbage, broccoli, shaved brussel sprouts, kale and radicchio. This blend is as versatile as it is delicious. Next from Van’s, a Gluten Free Natural Waffle. Light and cripsy without the gluten, dairy or eggs! Sweetened with real fruit juice, these waffle’s are packed with 23g of nutrient dense grains. Chef Tim has many favorite spices, but here are two of his favorites from Roland – Sumac Spice Powder, and the first ever Chef’s Spice rack feature – Za’atar Spice Blend. Sumac is purple in color, citrus in flavor and excellently paired with fish and/or pork! Za’atar, also know as “zaatar” and “zahtar” this Middle Eastern herb blend is comprised of a mixture of dry basil, thyme, oregano, sumac and sesame seeds. Learn more about how Chef uses Za’atar HERE. More from Roland, we have Oven Roasted Red Tomatoes, slowly roasted for a fresh, vine ripened flavor and marinated in oil, garlic and oregano. Next, Red Sweety Drop Peppers, tear-shaped delicacies from Peru. Sweet and tangy with a whisper of heat and contain small crunchy seeds. Still with Roland, Amarena Cherries in syrup, have an intense dark red color and luscious sweet & sour taste. A new fun and unique item, Sushi Ginger, also known as shoga or gari, is an essential addition to any sushi plate. The ginger is meant to be eaten in between each piece of sushi as a palate cleaner. From Hunts an inverted red ketchup squeeze bottle. Next, from Lipton, Herbal Tea Variety pack. Hot tea helps your employees and customers manage the rhythm of a hectic working day. Inside you’ll find chamomile, apple cinnamon, mint and orange. Just in time for the busy ice cream season ahead, new Oringer products. First a Premium Fudge Topping, a delicious classic. Next a Graham Cracker Base, followed by a fun Orange Pineapple base. A perfect transition into fall is the new Pumpkin base! The flavor of Fall, with the weather of Summer, perfect combination. Lastly, two new Sauce Streaks, a Caramel and Peanut Butter, also from Oringer.

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 6/5/19

Tim showed the attendees some fun ways to get creative with flatbread! Versatile and delicious, here are four easy recipes utilizing flatbread; follow the instructions or add your own unique touch!

WOW BANANA WRAP
INGREDIENTS

• Rectangle WG Flatbread item #10487
• WOW Butter item #10391
• Dates
• Banana item #26105
• Granola item #7031

DIRECTIONS

1. Bring flatbread to room temperature and roll out once with a rolling pin*
   *rolling out flatbread makes it less brittle
2. Spread a layer of WOW Butter on flatbread.
3. Lay banana on flatbread, and line one side with dates. Sprinkle with granola and roll up. Cut into bite size pieces and serve!

MEDITERRANEAN WRAP
INGREDIENTS

• Rectangle WG Flatbread item #10487
• Hummus item #15052
• Feta Cheese item #3795
• Arugula, or Spring mix item #26455
• Cucumbers item #26114
• Apple Cider Vinegar
• Sugar
• Salt & Peper

DIRECTIONS

1. Bring flatbread to room temperature and roll out once with a rolling pin.
2. Spread a layer of hummus on flatbread.
3. Sprinkle feta cheese, or shredded cheese of choice, on flatbread.
4. Layer arugula, or mixed greens of choice, on top of feta.
5. Take marinated cucumbers* and place on top of arugula.
   *salt, pepper, apple cider vinegar and sugar, mix together. Set cucumbers in mixture and let sit in fridge
6. Roll up, and cut into bite size pieces.

BRUSCHETTA SANDWICH
INGREDIENTS

• Circle WG Flatbread item #19403
• Mozzarella, fresh or shredded
• Tomato (or salsa) item #87467
• Basil (fresh or dried) item #7806
• Balsamic item #7242
• Honey

DIRECTIONS

1. Layout flatbread.
2. Place mozzarella on flatbread, spoon salsa or place sliced tomato on top of cheese.
3. Lastly lay basil down on the top.
4. Drizzle balsamic honey* on top of basil.
   *mix equal parts balsamic and honey in a bowl. 
5. Place other piece of flatbread on top, cut in half and serve!

GOOD MORNING FLATBREAD TACO
INGREDIENTS

• Circle WG Flatbread item #19403
• Scallions *optional
• Cheese curds or shredded cheddar item #6003
• Tomato or salsa item #87467
• Guacamole
• Dried sriracha seasoning item #18328
• Greek yogurt item #8500

DIRECTIONS

1. Warm flatbread in a pan, and layout flat.
2. Add scallions to scrambled eggs, and place on top of flatbread.
3. Lay tomato, or salsa on top of eggs, and top with cheese curds or shredded cheese and guacamole.
4. Next finish off with sriracha yogurt*
   *mix greek yogurt, salt, pepper and dried sriracha seasoning to taste. 
5. Fold up like a taco and serve!

INGREDIENTS
Serves: 100

• 6.25 lbs 99% lean ground turkey, cooked
• 2 cups powdered, reduced sodium taco seasoning
• 150 oz bulk, whole grain cheez-it crackers
• 100 oz low sodium, shredded cheddar cheese
• 25 cup diced tomato
• 13 lbs chopped romaine

DIRECTIONS

1. 1. Heat ground turkey as directed, add taco seasoning and cook two additional minutes.
   2. Place the romaine, turkey mix, and cheese on plate, top with tomatoes and 2/3 cup whole grain cheez-it crackers.

Optional Tip: Serve with low fat ranch dressing.

INGREDIENTS

• 1 ea sesame seed bun, toasted
• 2 tablespoon serrano chili mustard
• 1 ea grilled, beef patty
• 2 ea slices, cheddar cheese
• 2 oz cooked, chopped, jalapeno sausage
• 2 ea marinated, cooked, kalbi smoked bacon
• 4 ea slices, grilled onion
• 4 ea slices, house-made pickle
• 2 ea slices, tomato
• 1 ea fresh lettuce leaves

SERRANO CHILI MUSTARD

• 8 fl-oz Kogi serrano chili sauce
• 8 fl-oz brewpub style mustard

DIRECTIONS

1. Spread crown of toasted bun and heel with serrano chili mustard.
2. Top with grilled beef burger, cheddar cheese, jalapeno sausage, kalbi marinated bacon, grilled onion, house-made pickles, tomato and lettuce.
3. Place crown on top, and serve with your choice of sides.

SERRANO CHILI MUSTARD

1. Place ingredients in small mixing bowl and blend well. Label, date and refrigerate.

Kogi Serrano Chili Sauce
Item #20903

Kogi Kalbi Marinade 
Item #20905

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.