Golden Crusts and Creamy Centers, are perfect for starting your day on a high note.

A delightful fusion of textures and flavors that will leave everyone craving more. A quiche with a crispy hash brown crust filled with a luscious mixture of eggs, cheese, and other flavorful ingredients!

Serves 12

Ingredients

• 8 oz. Simply Potatoes® Refrigerated Shredded Hash Browns 3⁄16
• 16 oz. Papetti’s® Liquid Whole Egg
• 1 Tbsp. Olive Oil
• 1 1/2 oz Red Peppers, diced
• 1 1/2 oz Green Peppers, diced
• 1 oz. diced Onions
• 3 oz. Bacon, cooked and chopped
• 4 oz. Cheddar Cheese, shredded
• 1 tsp. Kosher Salt
• 1 tsp. Black Pepper

1. Preheat oven to 450°F.
2. Spray muffin tins with cooking spray.
3. Press Simply Potatoes® Shredded Hash Browns into a pan in a thin layer.
4. Spray Simply Potatoes® Shredded Hash Browns with cooking spray (this will help crisp them).
5. Bake for 15-20 minutes until lightly browned and crisp.
6. In a pan over medium-high heat, 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 Papetti’s® Eggs to top 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.

Enjoy!

From Savor® we added French Fried Onions: Your new secret ingredient for elevating any dish to culinary perfection. Crispy, flavorful, and versatile, these golden gems add a delightful crunch to your favorite recipes. Whether sprinkled atop casserole, mixed into rice dishes, or enhancing soups and salads, Savor Imports French Fried Onions are the must-have ingredient for every kitchen.

From Cavendish Farms® we added Golden Ovenable Hash Brown Nuggets. Satisfy your craving for a profitable side dish with these nuggets that boast a superior flavor that keeps customers coming back for more. Ideal for delivery and takeout menus, these crowd-pleasing nuggets are a must-have addition to your culinary offerings. Whether served alongside breakfast favorites or as a savory snack, they elevate any menu to new heights of satisfaction.

And from Valay® we added Hardwound Roll Towels, the pinnacle of premium towel systems that consistently surpass customer expectations. Engineered to deliver unparalleled performance, these 800-foot Kraft towels are meticulously crafted for optimal strength and absorbency, making them the ultimate solution for high-traffic washrooms in educational institutions and office buildings. Designed specifically for use with the VT1008 Hardwound Towel Dispenser (Item #23138), these towels offer seamless compatibility and hassle-free dispensing. The superior quality ensures they withstand rigorous use, providing a reliable and efficient hand-drying solution for your patrons. Committed to sustainability, the Valay® Hardwound Roll Towels are crafted from 100% recycled materials, meeting EPA guidelines for post-consumer content. Upgrade your washroom with Valay® Hardwound Roll Towels and experience quality, performance, and environmental responsibility.

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Beans are a super cost-effective way to add both value and diversity to your menu as a side dish offering.  The addition of pickled beets adds a pop of vibrant color, a sweet and sour sass, and a hint of earthy flavor to balance things out.  A major perk of this dish is it fits in regardless of the season; refreshing in the summer and hearty enough for the winter.

We’ve even added some “Waste Not, Want Not” value and a secret weapon thickener to this dish…but you gotta watch to see for yourself.

Do you take the time, or have the time, to pull every single herb leaf from its stem? Now, it may not seem like a big deal, as fresh herbs when bought in bulk are fragments of a penny per leaf. When comparing herbs to labor it becomes an equation of whether you want to exude the additional labor costs, or dismiss a few herb leafs.

Can you have the best of both worlds?

By simply submerging your herb stems (thyme, oregano and rosemary work best) in a container of vinegar, after a resting period of a few days, you will soon have an herbal infused vinegar. Personally I like to use either an inexpensive cider or rice wine vinegar as they both have a great base flavor with a color suitable for many applications without risking discoloration of neighboring ingredients. Balsamic vinegar is another option, whichever you decide to use, this solely depends on your choice of application. Keep in mind that the herb flavors will intensify if you allow at least a week to steep. To further elevate the flavor balance and layers, simply add a few slivers of onion and a bay leaf, or even a couple toasted peppercorns…YUM.

My personal favorite uses:

• Use in Vinaigrette.
• In Marinades.
• In a quick style BBQ sauce.
• Use for a mignonette in raw bar presentations.
• I love to roast chicken thighs in about 1/4″ of infused vinegar. By the time the chicken thighs are cooked, the vinegar should be reduced to a vinegar glaze consistency; add sea salt = sea salt & vinegar chicken.
• A splash splash here, a splash splash there, here a splash, there a splash, everywhere a splash splash. Point being, use in all applications that could use a bit of citric brightness.

More often than not mussels are generally served with a couple of thick planks of toasted bread used for sopping up the juices from the cooking process… also known as broth diving.

So, it would only make sense to serve mussels in a toasted bread bowl; a reversed presentation if you will.

A Bread Bowl Full of Mussels 

Ingredients:

• 1 toasted bread bowl, seasoned with EVOO, S&P
• 1 oz cooking oil
• 3 cloves crushed garlic
• 2 ounce diced yellow onions
• 2 oz chorizo
• 8 oz mussels
• 3 oz. white wine
• 3 oz lobster stock
• 1/2 ounce pat of cold unsalted butter

1. Heat oil, sauce garlic and onions with chorizo. Cook until onions are translucent and  fragrant.
2. Add mussels to the pan, continue to sauté, deglaze with wine, add lobster stock and cover to create a steam environment with will allow the mussels to cook at a rapid pace.
3. Once mussels are open transfer mussels to bowl, swirl butter into pan liquid until desired into your broth. Pour enriched broth over mussels.

Optional: Top with fresh herbs, drizzle with truffle oil or sprinkle with toasted & chopped almonds.

May your life & stomach always be full!

Dressing Up Soups in Bread Bowls Caesar in a Bread Bowl

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