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

INGREDIENTS

• 1 ea grilled salmon fillet
• 2 tbsp Serrano Chili sauce
• 4 oz baby bok choy leaves
• 1 tbsp Secret Weapon sauce
• 6 oz fiery Asian slaw

SLAW

• 4 oz Asian slaw
• 2 oz Ken’s cucumber wasabi

DIRECTIONS

1. Grilled mark salmon fillet on both sides.
2. Place on a pan and brush with garlic serrano sauce.
3. Place in 450˚F oven and bake to desired doneness.
4. Serve with baby bok choy sauteed with secret weapon sauce and fiery asian slow.

Kogi Serrano Chili
Item #20903

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.

INGREDIENTS

4 cups of spring mix baby greens
1 cup grape tomatoes
2 avocados, pitted and chopped
1 chopped english cucumber
8 ounces crumbled blue cheese
5 cups Hormel Classic Boneless Ham Item #72916
2 3/4 cup cooked and crumbled Hormel Black Label Bacon Item #1417
2 ounces buttermilk ranch dressing

DIRECTIONS

• Cut up items to desired size, compose ingredients on serving platter.

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Prep:
Total Recipe Time:  20 to 25 minutes
Marinade Time:  30 minutes to 2 hours
Makes 4 servings

Ingredients:
1 pound boneless beef Top Sirloin or Top Round Steak, cut 3/4 inch thick or Flank Steak
1/4 cup prepared Greek dressing
3 medium tomatoes, cut into 8 wedges each
2 medium cucumber
1 cup pitted Kalamata olives, cut in half
1/2 cup prepared Greek dressing
1/2 cup crumbled feta cheese

Ingredient Item Numbers:
Choice Flank Steak: Item #14658
Greek Dressing: Item #70919
Tomatoes: Item #3525
Euro Cucumber: Item #26179
Kalamata Olives: Item #5650
Crumbled Feta: #3795

Instructions:

1. Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
3. Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.

Dennis Tip:  Try using English or hothouse cucumbers in this recipe. Often sold wrapped in plastic, English cucumbers have almost no seeds and thin, edible skins.

Nutritional Information:

Nutrition information per serving, using top sirloin: 455 calories; 28 g fat (7 g saturated fat; 11 g monounsaturated fat); 66 mg cholesterol; 1463 mg sodium; 19 g carbohydrate; 3.2 g fiber; 32 g protein; 8.5 mg niacin; 0.7 mg vitamin B₆; 1.8 mcg vitamin B₁₂; 2.9 mg iron; 34.3 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium and zinc; and a good source of fiber and iron.