Delight your patrons with these exquisite lemon tartlets topped with fluffy meringue

Ingredients

• Pillsbury Pot Pie Crust (Item #6787)
• Lemon Filling (Item #33201)
• Mile-High Meringue Topping

Directions

1. Preheat oven to 350°F. Place six 3 1/4 inch tart rings on a parchment paper-lined baking sheet. Set aside.
2. Unroll the premade pie crust and use a 4 1/2 inch round biscuit cutter to cut out six circles. Fit each circle into prepared tart rings, gently pressing the crust into the bottom and against the sides. Chill until firm.
3. Line the chilled tart shells with parchment paper and fill with pie weights and parchment paper, then pierce bottom of dough with a fork. Reduce oven temperature to 325°F and continue baking until crust is golden brown, about 10-20 minutes more. Carefully remove the tart rings and transfer tart shells to wire rack to cool.
4. Once the tart shells have cooled, fill each one with lemon filling, distributing evenly.
5. Using a piping bag, pipe a generous amount of meringue on the surface of each tartlet in a decorative pattern.
6. Transfer the tartlets to the freezer until chilled. Before serving, use a kitchen torch to toast the meringue, moving the flame back and forth until evenly browned. Alternatively, you can place the tartlets under a preheated broiler for 1-2 minutes to brown the meringue.

Serve these lemon tartlets immediately for a delightful and impressive dessert experience.

From Zee Zees®, we’ve added two whole-grain breakfast bars.  The Blueberry Lemon Soft Baked Bar has a tantalizing taste of blueberries with an exquisite hint of lemon, combined with wholesome oats. The Cocoa Cherry Soft Baked Bar will take your taste buds on an adventure with delicious cocoa, sweet cherries, and tasty oats. These great-tasting, healthy alternatives to the conventional breakfast, dessert, or snack are great for breakfast in the classroom and can even be warmed in a warmer prior to serving, not recommended in the microwave. Keep students smiling with a delectable snack that tastes good, with good-for-you ingredients.

From Kellogg’s, we’ve added Rice Krispies Treats made with whole grain confetti. A sweet and crispy treat with a generous amount of colorful confetti-sprinkled goodness, marshmallow flavor, and toasted whole grain in every bite. Perfect for any time, anywhere dessert snacking.

And from General Mills, we’ve added Honey Nut Cheerios Cereal Bowls. A sweetened twist on the classic cereal, Honey Nut Cheerios^TM is a whole-grain, gluten-free cereal with real honey and natural almond flavoring. Each case comes with 96-1 oz ready-to-eat bowls for convenient, single-serve portion control and room for milk. Great for breakfast, or as a grab ‘n go snack.

New Item Details:

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.

Dinner
Teres Major, Petite Mock Tenerloin

When it comes to cost effective and profitable alternatives to beef tenderloin or strip loin; Mock Tender (Teres Major) should be your first choice. The look of a micro beef tenderloin, the chew of a strip loin and a price tag that’s hard of either fore-mentioned cuts makes the Teres Major a winner. Weather thinly sliced on a salad or cut into medallions for an upscale presentation there’s a place for this cut on any menu.

Dessert
Lemon Lime Pie with Maine Wild Blueberry Sauce

This ideal summer dessert is sweet yet tangy, tart yet balanced… the perfect little slice of sunshine. Make a statement with your pie by topping with wild blueberry sauce, Amarena cherries, chunky grilled pineapple sauce or toasted coconut whipped cream. Give your guests a welcome break from the summer heat by offering a slice of refreshing, housemade and highly profitable Lemon Lime Pie.

Sweet yet tangy, tart yet balanced… the perfect little slice of sunshine. Make a statement with your pie by topping with wild blueberry sauce, Amarena cherries, chunky grilled pineapple sauce or toasted coconut whipped cream. Give your guests a welcome break from the summer heat by offering a slice of refreshing, housemade and highly profitable Lemon Lime Pie.

Dinner & Dessert
Pair this dish with a signature entree, like a Petite Mock Tenderloin…
Teres Major, Petite Mock Tenderloin

INGREDIENTS

• 1 teaspoon olive oil
• 1 teaspoon salted butter
• 6 jumbo scallops
• 1 tablespoon fresh garlic paste
• 1 tablespoon finely diced shallots
• 2 tablespoons chopped fresh cilantro
• 3 oz lemon vinaigrette
• 1 tablespoon citrus chipotle barbecue sauce
• sea salt and pepper to taste
• 3 oz dirty rice

DIRECTIONS

1. 1. In a saute pan heat olive oil and butter on medium heat. Sear scallops on both sides then remove from the pan; keep warm.
   2. Lower heat and saute the garlic shallot and cilantro for 30 seconds.
   3. Add lemon vinaigrette and citrus chipotle barbecue sauce to the pan. Stir until sauce is reduced.
   4. Add salt and pepper to taste.
   5. Plate scallops over red beans and rice or dirty rice. Pour sauce over scallops and serve.

It’s Authentic. It’s Clean. It’s The Natalie’s Way. [See the Video]

With Natalie’s, the pure flavor of fresh ingredients shines through. That’s because they hand select and source the finest citrus available. Natalie’s pure Lemon and pure Lime juices are handcrafted in small batches to ensure authentic freshness.

	Lemon Juice Made from 100% fresh lemons. No preservatives, artificial ingredients, added sugar or GMOs. Honestly sourced, freshly handcrafted, minimally processed. Must be kept refrigerated between 32-36°F. 45 day shelf life. Nutrition Label Item #26561
	Lime Juice Made from 100% limes. No preservatives, artificial ingredients, added sugar or GMOs. Honestly sourced, freshly handcrafted, minimally processed. Must be kept refrigerated between 32-36°F. 60 day shelf life. Nutrition Label Item #26560

The Natalie’s Way

Natalie’s Orchid Island Juice Company puts great thought into their ingredients.

From handpicking the best ingredients to making conscious efforts to support local growers, they make every effort to bring forth great juices, honestly.

Honestly Sourced

As fourth-generation citrus farmers, you can say our passion for agriculture & love for Florida citrus runs deep.

We seek only the highest-quality ingredients beginning with our closest neighbors – Florida growers. Sourcing from local & regional farmers ensures we support the livelihoods of our surrounding community first. For ingredients that we cannot find in our region, we look toward fellow American growers whenever possible.

All that to say, we put great thought into how we source our ingredients. From handpicking the best ingredients to making conscious efforts to support local growers, we make every effort to bring forth great juices, honestly.

Squeezed Fresh

Authentic freshness is made by juicing hand-selected fruits & vegetables in small batches each week.

At Natalie’s, our juices are gourmet pasteurized at the minimum temperature, for the minimum amount of time, to ensure we deliver fresh, nutritious juice. We never shy away from the meticulous practice (& significant investment) of juicing fresh & often, which means that quality is never compromised.

Clean Label

The purity of wholesome ingredients & their inherent health benefits drives us to create clean, authentic juices without additives, preservatives, or GMOs.

One look at the label should tell you everything you need to know. With five ingredients or less, we offer authentically fresh juice with ingredients you know & trust. With all that freshness, our bottles do come with an expiration date, because nature’s freshness is meant for “of the moment” enjoyment. Clean practices. Clean label juice.

Environmentally Thoughtful

Supporting a clean label operation goes beyond what’s in the bottle.

Natalie’s has the smallest carbon footprint in the juice industry & works with intention to maintain its commitment to the environment. Our citrus waste heads to cattle farms where it is repurposed feed. We are also committed to supporting American jobs which is why all of our packaging is made in America & 100% recyclable.

Visit Natalie’s website at OrchidIslandJuice.com

First from the brand Royal, we’ve added a Basmati Rice. From the foothills of the Himalayan mountains, this Royal basmati rice is a staple ingredient of many popular recipes! A premium rice that is aged for a minimum of 12 months, which naturally enhances its texture and the flavor of the grain. Next from Durkee, Coriander Spice, add a sprinkle of this to guacamole, taco fillings, tamales and enchiladas, or rub Ground Coriander on pork chops, fish, chicken and roasts before cooking. Just a few ways to use this versatile spice! Looking to expand your vegan menu? Now carrying Follow Your Heart Vegenaise, a 100% Vegan Mayonnaise. It’s made fresh without preservatives or artificial colors, and blended with premium expeller-pressed, non-GMO canola oil that is extracted without harsh chemicals. Perfect for sandwiches, spreads and anywhere you would use mayo! New from Steve’s Snacks, we’re carrying two of their Classic Whoopie Pies. Available in two sizes, JR that is 3oz, and Classic that is 6oz. Both are individually wrapped with no label. Next from McCormick, a Lemon Peel Spice, typically used in preparing bread or rice puddings, meringue shells or tortes. It is perfect as a topping for you confectionary recipes. From ProView, a new 2 compartment hinged container, microwave safe, black with clear vented lid. Another Non-Foods item we’ve added is a Round Paper Plate 6″ from Berkley, biodegradable. And lastly, from Great Lakes Cheese a 6lb Mozzarella Cheese Block.

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 5/8/19.

INGREDIENTS
Serves: 4

12 ounces grilled beef steak, cut into slices
1 cup uncooked gemelli or corkscrew pasta
2 cup fresh sugar snap peas
1 cup grape or teardrop tomatoes, cut in half
salt and pepper

Dressing: 
2 teaspoons fresh grated lemon peel
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley
2 minced garlic cloves

DIRECTIONS

1. Cook pasta according to package directions. During last 2 minutes of cooking time, add sugar snap peas; drain.
2. Whisk dressing ingredients in small bowl well blended; set aside.
3. Combine pasta mixture, tomatoes and steak in large bowl. Drizzle pasta mixture with dressing; toss to coat evenly. Season with salt and pepper as desired.

INGREDIENTS

12 oz grilled chicken breast strips item #3814
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon minced garlic
1/2 tablespoon lemon zest
1/4 cup olive oil
2 tablespoons olive oil (keep separate)
1/2 lb cauliflower,  cut into florets item #26087
1 salt and pepper to taste
1 lb chopped romain lettuce
1/4 cup crumbled feta cheese item #3795
1/4 cup roasted red peppers
1/4 cup quartered artichoke hearts item #74902
1 kalamata olives, pitted item #5650
4 tablespoons toasted pine nuts

DIRECTIONS

• Combine lemon juice, dijon mustard, garlic and lemon zest in a bowl; whisk to blend. Slowly add 1/4 cup olive oil in a steady stream and whisk until combined.
• Combine cauliflower, 2 tablespoons olive oil, salt and pepper in a bowl; toss to evenly coat. Transfer to cookie sheet and roast in a preheated 450˚F oven for 10-12 minutes or until tender and golden brown.
• Combine romaine lettuce, feta and roasted red peppers in bowl. Toss with lemon vinaigrette.
• Grill chicken, and slice into thin strips after cooled.
• Arrange dressed salad with artichoke hearts, roasted cauliflower, grilled chicken and kalamata olives. Sprinkle with toasted pine nuts, and serve!