From Veggie Life, we added Power Pesto. Macronutrient and antioxidant-packed fresh basil, combines with vitamin and mineral-rich pumpkin seeds, along with the power-boosting and immunity-supporting benefits of nutritional yeast, to bring you this healthy and delicious snack! Use as a tasty dip with crackers or veggies, or as a sauce tossed with your house pasta.

From Idahoan®, we added very low sodium, Dairy-Free Mashed Potatoes. A healthier alternative to traditional mashed potatoes – made to deliver delicious taste, with only 20 mg of sodium per serving. Made with real, Idaho-grown potatoes and enriched with vitamin C for added health benefits, these mashed potatoes are perfect for healthcare, K-12 schools, or wherever low-sodium or dairy-free options are required.  Serve as a hearty side to your beef, pork, or chicken entree, use them to make mashed potato bakes and casseroles, or use them to create loaded mashed potatoes or mashed potato bowl stations, complete with all the fixings!

From Ken’s®, we added their signature Dill Pickle Aioli. A unique and delicious sauce that combines the tangy taste of chopped dill pickles, pickle juice, and dill weed with the creamy texture of aioli, this versatile sauce will elevate your sandwiches, burgers, and fries. Creating a one-of-a-kind flavor, your customers can’t resist.

And finally, from Pacific Foods, we added two new Barista Series Plant-Based Beverages. First is Coconut. Coconut is growing fast, and we are hearing that more and more customers are asking for it. Coconut milk pairs well with all coffee and espresso and is perfect in darker roasts or summer beverages. This coconut beverage creates a smooth, glossy microfoam that’s perfect for latte art. Test it in one of your specialty drinks and let us know how your customers like it. The second plant-based beverage is Soy Original. Made from soybean sourced in the U.S. from trusted growers, this Barista Series flavor is the most neutral flavor and pairs well with all coffee.

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.

First from Major Bases, a Mirepoix soup base from the elite line. Mirepoix is a combination of onion, carrot and celery. Great for soups and stews to stay cozy in the colder weather ahead. Next from Heartland, a Fresh Beef Ribeye, bone-in. Heartland provides hand selected fresh beef products and a great value. From Bake N’ Joy a White Whoopie Pie filling, a light, airy creme with snow white color and light vanilla flavor; readily accepts colorings and works well as cake decorating icing too. Next from Clover a hinged clear container, a great economical alternatives for food packaging. The unique design of CloverT lends itself perfectly to take-out and delivery applications as well as for leftovers and the lid offers a great space for custom branding. Lastly from San Benito a new Heavy Pizza Sauce with Basil, with vine-ripened fresh California pear tomatoes, salt, basil, and may contain citric acid.

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 11/18/20.

First from Capra an authentic, quality Goat Cheese Log made made from traditional French techniques. Next a Basil Pesto Sauce with Pinenuts from Armanino. Ligurian Basil Pesto is made the traditional way: with basil, olive oil, Romano cheese, pine nuts, water, garlic and salt, frozen for your convenience. From Butterball, a Skin-On Fresh Turkey Breast that is Low Sodium, and has a perfect handcrafted roast. Next from Adrmore, Glacier Valley Water. Perfectly packaged in 4oz cups, this meets water requirements for all meals K12. Can never go wrong with french fries, this fry is 3/8″ with Skin-On from Field Fry. Lastly from Fabrikal’s Greenware line, a Plastic Clear Corn Cup with matching lid. Cup available in 12oz.

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 8/5/20.

Whoever said summer is not soup season has clearly never experienced Gazpacho. This vibrant refreshing soup is well known in Spain, parts of the Mediterranean and other areas of the world that boast a subtropic/tropical climate. Chalked full of fresh vegetables this chilled soup acts as a refreshing internal air-conditioner, delivering the healthy nourishment needed to keep you moving in the hot summer months. This recipe was broadcast live on Facebook.

INGREDIENTS

For the Gazpacho:

• 2 cup tomato juice
• 2 oz balsamic vinegar
• 2 oz oil blend
• 1 oz Worcestershire
• 1 oz Frank’s Redhot sauce
• 3 ea cloves garlic, chopped
• 2 cup mixed color grape tomato, halved
• 1/2 cup roasted yellow and or red tomatoes packed in oil; measured with the oil
• 1 cup cucumber, seeded & diced
• 1/2 cup red onion, diced
• 1/2 cup fresh corn, grilled, chilled & cut from the cob
• 1 ea Poblano pepper, diced
• 1 cup mixed color bell peppers, diced
• S&P to taste

Mix together all ingredients, store in refrigerator for service

For the cilantro avocado sour cream:

• 2 cup sour cream
• 1 ea ripe avocado
• 1/2 bunch fresh cilantro, rough cut, stems are edible
• 1tblsp ground sumac
• S&P to taste

Place all ingredients in a food processor & mix until a smooth. Finished product should be pale green from the cilantro & avocado

SERVING DIRECTIONS & POINTS OF INTEREST

1. Serve 6-8 oz in a wide-mouth glass, top with a healthy dollop of cilantro avocado sour cream.
2. Trim flour tortilla into rectangles, grill tortilla rectangles for use as an edible under-liner to keep your glass from sliding. Cut remaining tortilla trim into thin strips and fry; this to will be used as a garnish and adds a crisp dimension to the dish. For a gluten free alternative serve with corn tortilla chips.
3. Garnish with Calabrian chili peppers or by-colored piquante peppers
4. Serve as an entree by topping with protein; grilled shrimp, fresh lobster and salmon would all work well
5. Serve as a rustic “Mediterranean salsa” by increasing the amount of vegetables added to the recipe
6. Create a new twist on a cypress salad by plating in a shallow rectangular vessel & topping with sliced mozzarella medallions and finishing with truffle salt & truffle oil

One of our favorite summer salads is the panzanella; an Italian bread salad created to utilize stale breads not suitable for other culinary applications; waste not want not. The bread is brought back to life once given the chance to absorb the balsamic based dressing. The addition of fresh tomatoes, cucumbers, onions, mozzarella and basil make this salad a great shareable summer classic. Amp it up with the addition of lobster, grilled fish, sliced beef, chicken or pork; cubed watermelon or grilled corn are also nice additions to a panzanella.

This recipe was broadcast LIVE on Facebook, Twitter & Instagram.

INGREDIENTS

For the Dressing:

• 1 cup balsamic vinegar
• 1 Tblsp whole grain mustard
• 2 Tblsp ground sumac
• 12 crushed cloves roasted garlic
• 1 cup olive oil, blend oil or canola oil
• S&P to taste

In the Salad:

• 4 cup torn stale bread. Crusty bread such as a baguette will work great. I used pizza dough bread and grilled naan
• 1 cup seedless cucumbers, sliced
• 2 cup tomatoes, feel free to mix it up
• 4 oz shaved red onion
• 1 cup cubed mozzarella cheese, feta or shaved parmesan work well
• 12-16 leaves hand torn basil

DIRECTIONS

1. Whisk together all items for dressing except for oil, Slowly add oil to make a rough vinaigrette..not to worry about separation. Season with S&P
2. Add torn bread to dressing and toss to allow bread a chance to absorb some of the dressing. Add remaining ingredients, lightly toss to incorporate dressing.
3. Plate family style & garnish with a sprinkle of smoked salt, Calabrian chili peppers and garlic chips
4. Transform the salad into a meal by adding protein of choice

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!

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

This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell ocean clams from Island Made, which give you a taste of the deep Atlantic waters from which they came. Serves 2

INGREDIENTS

• 2 oz Blend oil
• ¼ ea shaved yellow onion
• 4 cloves garlic crushed
• 1 cup cream
• 1 Tblsp Grain Mustard
• 1 Tblsp Prepared Horseradish
• 4 oz Island Made Clams
• 6 oz linguine cooked al dente
• 2 Tblsp capers, rinsed of excess brine
• 6 ea cherry tomato, cut in ½
• 5 leaves fresh Basil, Torn or Chiffonade

DIRECTIONS

1. Heat oil in sauté pan
2. Cook onions and crushed garlic until lightly browned
3. Add cream, grain mustard and horseradish and simmer for 2 minutes, just to start the reduction process
4. Add clams, capers and tomatoes, cook for about a minute
5. Add pasta, cook until sauce is thick enough to coat linguine, finish by tossing with fresh basil,
6. Season with fresh cracked pepper
7. Cheese is not necessary but optional

Note:  This should be a quick process and its important to not cook your clams for a prolonged period of time as they will shrink and toughen up when overcooked.  Great with Garlic bread!

INGREDIENTS
Serves: 100

• 3lbs diced onion
• 6oz minced garlic
• 1 tablespoon, 1 teaspoon canola oil
• 12lbs 8oz canned, low-sodium diced tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 128 whole-wheat lasagna sheets 3 1/2″ x 7″
• 18lbs 8oz peeled, sliced butternut squash
• 2lbs sliced spinach
• 3lbs 2oz low-fat mozzarella, part-skim cheese

DIRECTIONS

1. 1. To make tomato sauce, sauté onions and garlic in oil for 2-3 minutes. Add tomatoes, oregano, thyme, and basil. Simmer over low heat, uncovered for 30 minutes, stirring occasionally.
   2. Place pasta sheets in hot water for 7-10 minutes. Remove sheets as dish is assembled.
   3. Lightly coat steam table pan (12″x20″x2 1/2″) with pan release spray (about 4 pans).
   4. First Layer: 16 lasagna sheets, slightly overlapping. 2 1/2 cups tomato sauce. About 2 1/2 cups spinach. 2lbs 5oz squash slightly overlapping.
   5. Second Layer: Repeat first layer.
   6. Third Layer: 2 1/2 cups tomato sauce.
   7. Cover with foil and bake until squash is fork tender. Convection oven: 350˚F for 40-55 minutes.
   8. Remove from oven. Sprinkle 3 1/8 cups cheese evenly over each pan of lasagna.
   9. Bake uncovered until cheese starts to brown slightly. Convection oven: 350˚F for 10 minutes.
   10. Remove from oven and allow to set for 15 minutes before serving. Cut each pan 5×5 (25 pieces per pan).

Serving: 1 piece proves 1/2oz equivalent meat alternate. 5/8 cup red/orange vegetable. 1/8 cup other vegetable, and 3/4oz equivalent grains. 

INGREDIENTS
Serves: 100

• 3gal 1qu of water
• 11lbs 4oz brown, long grain rice
• 1 tablespoon, 2 teaspoons of salt
• 48 liquid, or fresh large beaten eggs
• 1 1/4 cups vegetable oil
• 3lbs extra-lean turkey ham, diced 1/4″
• 1lbs 4oz fresh, diced green onion
• 6lbs fresh, chopped spinach
• 1/3 cup sesame oil
• 1/4 cup low-sodium soy sauce

DIRECTIONS

1. 1. Boil water.
   2. Place 2lbs 13oz brown rice in each steam table pan (12″x20″x2 1/2″) about 4 pans.
   3. Pour boiling water over brown rice, stir, cover pans tightly.
   4. Add salt to brown rice, mix well, set aside.
   5. Whisk eggs and 1 cup water.
   6. Lightly coat pan with pan release spray. Cook half of egg mixture. Chop and set aside for later. Reserve other half of egg mixture.
   7. Sauté ham in vegetable oil over high heat for 2 minutes or until ham beings to brown.
   8. Reduce heat to medium. Mix in brown rice.
   9. Add remaining egg mixture. Stir frequently for about 5 minutes, or until cooked.
   10. Mix in onions, spinach, chopped egg, sesame oil and soy sauce.
   11. Portion into 1 cup, and serve!

Serving: 1 cup provides 1oz equivalent meat/meat alternate and 1 1/2oz equivalent grains.