Bella Vista-Whole Peeled Tomatoes in Juice
Crafted for Mexican cuisine, these #10 cans are packed with whole tomatoes submerged in rich tomato juice. Ideal for creating authentic Mexican sauces, soups, stews, and salsas. Each can provides a versatile base for a variety of dishes.

Tomato Magic-Ground Tomatoes
A versatile tomato product perfect for Italian and Mexican dishes. Made from vine-ripened tomatoes and seasoned with natural ingredients, these ground tomatoes enhance the flavor of pasta sauces, pizzas, enchilada sauces, and salsas. Unmatched quality and taste in every dish.

Rosarita-Taco Sauce
Add zest to your tex-Mex favorites with this flavorful condiment. Available in convenient 1-gallon containers, Rosarita Taco Sauce offers a balanced blend of spices and ingredients. Perfect for tacos, burritos, nachos, and more.

TERRA®-Sweet Potato Crinkle Cut Chips with Sea Salt
Enjoy the delightful crunch of crinkle-cut sweet potato chips seasoned with sea salt. Made from real sweet potatoes, these chips are a wholesome and delicious snack option. Ideal for pairing with dips or enjoying on their own.

Colvard & Co.-Hot Italian Bulk Sausage
Spice up your recipes with these premium frozen sausage packs. Crafted with local, quality ingredients and traditional Italian spices, these hot Italian sausage s add depth and authenticity to past dishes, pizzas, sandwiches and stews.

Veggie Life-Garlic Pesto Veggie Burgers
Locally made vegan patties bursting with flavor. Each case contains 36 patties crafted with a blend of onions, green peppers, rice flour breadcrumbs, basil, nutritional yeast, pumpkin seeds, and garlic powder. Seasoned with garlic pesto for a savory twist.

Campbell’s® Culinary Reserve New England Clam Chowder
A creamy chowder featuring fresh cream, tender clams, diced potatoes, onion, and celery. Available in convenient 4-pound pouches, this chowder is easy to prepare without compromising on quality. Serve as a standalone dish or pair with sandwiches and salads.

Empress Clear Hinged Micro Safe Containers
Durable and leak-resistant containers designed for showcasing hot or cold foods. Vented to maintain food freshness and prevent condensation, Empress Clear Hinged Micro Safe Containers are ideal for a variety of Culinary Uses.

Winco® 10″ Seamless Aluminum Pizza Screens
Achieve the perfect crispy curst with these seamless aluminum pizza screens. Designed for optimal heat transfer and durability, each case includes 12 screens-ideal for commercial kitchens and pizzerias.

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

Sun Dried Tomatoes are item #1424

INGREDIENTS

• 1 French bread 2oz
• 1 teaspoon ranch dressing
• 1 1/2 oz sliced turkey deli meat
• 1/2 oz sliced cheddar cheese
• 1 slice fully cooked turkey bacon
• 1/2 cup shredded romaine lettuce
• 1/4 cup sliced fresh tomatoes
• 2 ea pretzel sticks

DIRECTIONS

1. 1. Press thawed French bread open and spread ranch dressing across surface.
   2. Layer lettuce, tomatoes, turkey, bacon then cheese on bottom half.
   3. Close bun and cut in half diagonally; press pretzel stick through middle of each half gently and serve.

INGREDIENTS (4 Servings)

• 6oz Near East® Rice Pilaf Mix
• 1-3/4 cups reduced-sodium chicken broth
• 2 tablespoons pitted kalamata olives, sliced
• 1 tablespoon chopped flat leaf parsley
• 2 tablespoons chopped green onion
• 1 tablespoon pine nuts, toasted
• 1/2 cup chopped cherry tomatoes
• 1/3 cup crumbled feta cheese

DIRECTIONS

1. Prepare Original Rice Pilaf according to package directions using broth instead of water. While pilaf cooks, prepare vinaigrette (recipe below); set aside.
2. Remove cooked pilaf from heat. Stir in vinaigrette.
3. Stir olives, parsley, green onion and pine nuts into pilaf. Gently stir in feta and tomatoes.
4. Serve warm or at room temperature. If desired, refrigerate and serve slightly chilled.

Variations
Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.

Cooking Notes
Vinaigrette: Combine 1 tablespoon each olive oil and Dijon mustard, 1/2 tablespoon each red wine vinegar and lemon juice, and 1/4 teaspoon ground cumin in small bowl. Whisk to blend completely.

See More Recipes   Learn More: Near East® Rice Pilaf

Not all peelings need to be rendered useless; be thinking flavor, added color and texture!

There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch. Meaning many of our products start from the raw basics, a flat of tomatoes, a case of citrus or a bag of potatoes that will all be transformed and utilized in recipes that will make there way to your menu as components of a composed dish. Many of these products have peelings that will soon make there way to your trash cans.

Although many peelings are not palatable; winter squash, celery root & turnips to name a few. There are still many that deserve of a second thought; such as the fore-mentioned tomatoes, citrus fruits and potatoes. Tomato peelings can be used to add sweetness and color to a pureed sauce, potato skins can be fried and used as a textural element when served on mashed potatoes and citrus skin (zest) can be candied or turned into a simple syrup for use in desserts, sauces or cocktails/mocktails.

NOTE: Although It is important to thoroughly was your fruits and vegetables, it becomes extremely important to thoroughly wash your products when the peelings are being used for consumption.

Giving New Life to Peelings:

• Use tomato skins in sauces to add color and sweetness
• Try peeling potatoes with a box grater; shredded peeling can be used as hash potatoes for brunch, while the pealed portion can be used for your mashed potatoes.
• Fry potato peelings and add a heap on your mashed potatoes as a textural element. This will allow your guests to see first hand your steps taken to 100% utilization.
• Peelings from beets can be boiled in a brine solution, adding vibrant color to the brine
• Zest your citrus and use for candied zest, simple syrups, for sorbets and cocktails
• Fine chop carrot and parsnip peelings, par-dry in a food dehydrator and make a root vegetable gremolata

First from Unilever a Septic Safe Toilet Cleaner. This Seventh Generation Toilet Bowl Cleaner has a plant-based formula that attacks stubborn stains in toilet bowls in a flash. This toilet bowl cleaner will freshen your toilet without creating harsh fumes. Next from CF Sauer, this Cinnamon Stick have a warm cinnamon aroma with a subtly sweet flavor. Each stick is approximately 2.5″ – 3.25″ in length. We’ve added 8 new items from the brand Roland. Starting us off is a Truffle Sea Salt, this fine sea salt from France, flecked with small pieces of summer truffles, is a simple way to elevate your dishes. A light sprinkle is all you need to infuse your meal with the unmistakable, earthy flavor of truffles. Next a Red Petite Sweet Pepper and a Yellow Petite Sweet Pepper, these peppers both have a tangy and mildy sweet flavor. They are lightly marinated and ideal when served stuffed with rich cheese or chopped and folded in omelettes and shakshukas. Looking to add something unique to your dish? Try the new Aji Amarillo Pepper Puree, a smooth yellow paste is made from aji amarillo peppers, a typical ingredient of Peruvian cuisine. It features a medium heat level tempered by a distinct fruitiness. Next a Spanish Saffron Spice, saffron is a fragrant spice made from the dried stigmas of crocus flowers. A mere pinch is all that is necessary to infuse dishes with a heady aroma and vivid gold color. Oven Roasted Yellow Tomatoes are next, these tomatoes are slowly roasted for a fresh, vine-ripened flavor and marinated in oil, garlic and oregano. They have a beautiful golden yellow hue, a moist texture and intense tomato flavor. Aji Panca Pepper Puree, this smooth, dark red pepper purée is made from Aji Pancas, a traditional ingredient of Peruvian cuisine. The puree has a strong and balanced heat enhanced by smoky and acidic undertones. And lastly, a White Truffle Oil, this oil has a pale golden color and a subtle yet heady truffle flavor. Only a few drops are necessary to infuse dishes with a tantalizing truffle aroma.

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 5/29/19.

We all grew up with tomato soup firmly established as comfort food item, a cold day offering, or as an easily prepared dish to serve when life was too busy for cooking, usually from a can… add water and serve.

Tomato soup is a staple offering that can be easily morphed from old-school ordinary to a crown jewel in your soup arsenal. And it can be used in all outlets, from the dinning room to buffets. The key to elevating the flavor profile of tomato soup is to properly roast your tomatoes, garlic, and onions… thus adding a richness of flavor not found in the canned version.

INGREDIENTS

• 5 lbs of tomatoes, washed and cut in 1/4s
• 1 cup whole garlic cloves
• 2 lbs yellow onions or shallots, rough cut
• 1 cup oil blend, to coat vegetables
• 1/2 gal of vegetable stock
• 1 cup red cooking
• 16 oz tomato paste
• 1/2 oz of fresh oregano
• 1/2 oz of thyme
• 1/2 oz fresh basil
• salt & pepper to taste

VISUAL DIRECTIONS

INGREDIENTS

1/2 cup artisan smoked chicken item #10468
1 cup steamed broccoli
1 1/2 cup cooked ziti pasta item #12047
1/3 cup garlic spread
1 tablespoon parmesan cheese item #5140
1 tablespoon diced tomatoes

DIRECTIONS

• In a large sautè pan on medium heat, cook the chicken, broccoli, ziti and garlic spread until it reaches 165˚F.
• Place the contents into a bowl.
• Garnish with diced tomato and parmesan cheese.

Serves 1

INGREDIENTS

1 cup artisan smoked chicken item #10468
2 tablespoons diced onion
1 tablespoon minced garlic
1 oz red wine
1 cup marinara sauce item #74621
1 1/2 cup cooked ziti pasta item #12047
1 tablespoon fresh julienne basil
1 tablespoon shredded parmesan cheese item #76093
1 tablespoon olive oil

DIRECTIONS

• In a large sauté pan, heat the olive oil. Add the diced onion and minced garlic and cook until translucent.
• Deglaze with red wine and reduce. Add the chicken, marinara sauce and the fresh basil.
• Place the cooked pasta in a large bowl and add the bolognese sauce. Garnish with parmesan cheese.

Serves 1

INGREDIENTS
Serves: 100

25 cups fresh or canned chopped tomato
25 cups low-sodium cheese sauce
192 oz Morning Star Farms sausage-style crumbles
100 oz tortilla chips
25 cups chili beans (2- #10 cans)

DIRECTIONS

1. Line nacho boast with 1 oz of tortilla chips.
2. Combine sausage-style crumbles and chili beans in a pot and bring to 165˚F.
3. Ladle crumble/bean mixture over tortilla chips.
4. Top with tomatoes and cheese sauce.