INGREDIENTS:
(Burgers and House-made BBQ Sauce)

• 4 Impossible Beef patties (or 12oz ground, portioned to 3oz patties)
• 4 Potato Burger Buns
• Frozen onion rings, prepared according to directions
• 1 Cup bread and butter pickles
• 4 Slices cheddar cheese or plant based cheddar cheese
• 1/2 Cup Yellow Onion, Roughly Chopped
• 1 Jalapeño, De-Stemmed & Roughly Chopped
• 4 Cloves Garlic, Roughly Chopped
• 2 Teaspoons Vegetable Oil
• 2 Tablespoons Tomato Paste
• 1 1/2 Teaspoons Chili Powder
• 1 1/2 Teaspoons Dry Mustard
• 1 Cup Ketchup
• 1/4 Cup Molasses
• 1/4 Cup Pineapple Juice
• 1/2 Cup Apple Cider Vinegar
• 2 Tablespoons Hot Sauce
• 3 Cups Brown Sugar
• 1/2 Teaspoon Kosher Salt, plus additional to taste
• 1/2 Teaspoon Black Pepper, plus additional to taste
• 1 Cup Concord Grape Jelly

DIRECTIONS

1. Make the BBQ Sauce

   Place roughly chopped onion, jalapeño, and garlic in a food processor. Pulse until a paste is formed. In a 3 quart pot over medium heat, heat vegetable oil. Once heated, cook onion, jalapeño & garlic until soft and translucent, about 3 minutes. Whisk in chili powder, dry mustard, and tomato paste, cook for 1 minute. Whisk in other ingredients: ketchup, molasses, pineapple juice, apple cider vinegar, and hot sauce, and bring to simmer. Add in brown sugar. Simmer for approximately 10 more minutes. Whisk in Concord grape jelly and season with salt & pepper. Sounds wild but it’s delicious!

2. Cook the Impossible Burgers

   Separate patties or portion Impossible Beef into 4 equal burger patties. Over medium-high heat, sear your burgers in a pan or on the grill to desired temperature (approximately 2 minutes per side). Season with salt and pepper as desired. Once you flip from the first side, top with cheese to melt and toast buns in the pan or on the grill while the cheese is melting.

3. Build Your Burgers

   Once burgers are done, place on the bottom buns. Top with 3 to 4 tablespoons of BBQ sauce, add bread and butter pickles, stack high with onion rings or fried onions. Top with burger bun, and serve some additional BBQ sauce on the side if you like to dip. Enjoy this burger masterpiece.

This delicious vegan burger starts with a versatile plant-based patty made with natural and nutritious ingredients that you can see and identify.

Servings: 1

INGREDIENTS:

• 1 Veggie Life Quinoa Burger Patty
• Tomato Slices
• Red Onion Slices
• Iceberg lettuce leaf
• 1 burger bun
• 1 tablespoon vegan mayo

DIRECTIONS

1. Heat the Quinoa Burger patty per your preferred preparation method.
2. Grill burger bun and spread on mayo. Dress the bun with lettuce, tomato, and onion.
3. Top with Quinoa Burger patty and additional lettuce.
4. Optional: Serve with side of vegan mayo.

Cook’s Tip: Veggie Life Quiona burgers can be cooked a wide variety of ways, including grill, baking, fryer, and airfryer; experiment to see which method you like best.

This vegetarian bowl is downright delicious and packed with flavor. With roasted cauliflower, Kale & Quinoa Blend, Corn & Black Bean Fiesta Blend, fresh cucumbers, pickled red onions pico de gallo, Extreme Supreme Guacamole, and topped with a creamy dressing, Cotija cheese, and fresh cilantro.

Yield: 5 Servings

INGREDIENTS

Simplot Harvest Frest Avocados Extreme Supreme Guacamole, Frozen	1 pouch
Red Onions, halved and thinly sliced	1 each
Red Wine Vinegar	1 1/2 cups
Sugar	2 Tbsp
Kosher Salt, divided	2 Tbsp
Greek Yogurt, plain	15 oz
Mexican Crema	15 oz
Simplot Simple Goodness: Cauliflower, IQF 12/2 lb	1 bag
Olive Oil	1/4 cup
Black Pepper, coarse grind	1 1/2 tsp
Simplot RoastWorks® Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5 lb	1/2 bag
Simplot Good Grains: Ancient Grains and Kale Blend 6/2.5 lb	1 bag
Cucumber, shaved or thinly sliced	10 oz
Cojita Cheese, crumbled	5 oz
Cilantro Leaves	1/4 cup

Directions:

From Gourmet Table, we added Turbinado Cane Sugar Packets. Made from 100% cane and crafted in small batches to retain the pure taste of sugarcane. Unrefined Island Crystals Turbinado acquires its distinct caramel color from molasses and adds rich taste and flavor to beverages, cereals, fruit, and baked goods. Also from Gourmet Table, we added Non-Dairy Creamer Packets. Delivering the full flavor and texture of milk, half & half, or cream at a fraction of the cost. These portion-control packets are shelf stable and come 2000 to a case.

From McCain®, we added fresh-style, skin-on pub fries, and three of McCain’s new V’DGZ appetizers. McCain’s® skin-on Fresh-Style Pub Fries delivers an authentic hand-cut fry taste without the hassle. On trend and in demand, McCain’s new V’DGZ are deliciously craveable plant and vegetable shareable that bring a playful crispy take to menu favorites. The V’DGZ Corn R’BZ are crispy battered corn-on-the-cob ribs, perfect for saucing. Crispy sweet corn on the cob curls in a light hickory-smoked batter. Your guest will ask for these again and again. The V’DGZ Cauli W’NGZ are a crispy crunch of lightly pickled cauliflower, perfect as is or tossed with your favorite sauce. Large pickled cauliflower florets with a clear, crispy coating. The V’DGZ Bruss’lz are lightly seasoned Brussels sprout halves with a crispy crust. A playful, crispy take on Brussels sprouts! Let your guests and your menus V’DGE OUT with these new endlessly customizable, on-trend appetizers.

Finally, a new fresh produce item we’ve added are Cremini mushrooms (sometimes spelled crimini). Cremini mushrooms are actually a smaller, less mature version of the portabella mushroom. These mushrooms are favored by chefs for their mild taste and versatility in a variety of culinary dishes. Cremini mushrooms are best suited for both raw and cooked applications such as baking, roasting, sautéing, or stewing. They come pre-sliced and are perfect to be mixed into green or grain salads or added into sauces, gravies, stir-fries, soups, stews, baked into tarts, or a topping on pizza.

Item #	Description	Pack/CT	Brand
28032	TURBINADO CANE SUGAR 4.5 GRM	1/1200 CT	GOURMET TABLE
28033	NON-DAIRY ORIGINAL CREAMER PACKET	2000/2 GRAM	GOURMET TABLE
28039	FRESH-STYLE PUB FRIES 3/8″ SKIN ON	6/4.5 LBS	MCCAIN
28040	V’DGZ CORN R’BZ	4/4 LB	MCCAIN
28041	V’DGZ CAULI W’NGS	4/3 LB	MCCAIN
28042	V’DGZ BRUSSL’Z	4/3 LB	MCCAIN
28043	CREMINI MUSHROOMS SLICED	1/5 LB	FRESH

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.

We’re getting colorful with the items we added this week. From Original Bagel, try their plain rainbow bagels. A swirl of multi-colored doughs with pastel & vibrant colors come together to bring you a unique item has the classic New York-style plain bagel taste, combined with all the colors of the rainbow. This is a breakfast menu item that is sure to stand out and that your customers are going to want to try. From Winco, we have shiny stainless steel silverware including knives, teaspoons, and dinner forks. This silverware has a smooth texture and contour design with a vibro finish to help elevate your table setup or rolled silverware.

Season your steaks right with the Grill Mates® Montreal Steak Seasoning we received from McCormick. This seasoning is made from a blend of McCormick spices, including garlic, paprika and coarsely ground pepper, and adds delicious, bold flavor to any protein used in the kitchen. From ES Foods, we added a variety breakfast kit consisting of Apple Jacks® cereal, mini whole-grain Cinnamon Grahams, 100% apple juice, and a spoon, napkin and straw. This is a great all-in-one breakfast option for K-12 food operations. It makes distribution easy, labor minimal, and gives a hearty serving of fruits and whole grain. A staple in kitchens across America, we have Morton’s plain all purpose salt. This particular salt is great for cooking and baking, as well as a seasoning for the table. The crystals are uniform in size, making this table salt the best choice for baking, where accurate measurements are important.

For operations that are looking for more meatless options, try the meatless sausage patty and chicken nuggets we added from Impossible Foods. Impossible Sausage Patties are made from plants, savory, and pre-seasoned with herbs and has a peppery bite. These sausage patties are fully cooked and can cook from frozen, making them easy to prepare, and packaged in a resealable pouch ideal for freezer storage. Impossible Chicken Nuggets have a golden brown crispy breading on the outside and tender and juicy on the inside. These nuggets have 13g of protein per 95g serving and no cholesterol for a healthy, nutritious dish that tastes great, too. From Father Sam’s, we added white gluten-free tortillas from Father Sam’s. Choose from 10-inch or 12-inch for wraps that are made from only the finest, natural gluten-free ingredients, as well as no artificial flavors or colors to produce delicious burritos, quesadilla, breakfast wraps and more. Lastly, we have spicy coated potato wedges. These golden crispy wedges are made with a blend of spices for a bold, spicy bite.

Take a look at our full list below:

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.

First a boneless Pork Sirloin from IBP. IBP offers consistently high-quality products that exceed the expectations. Next from ES Foods, we have three new ‘Meal BREAK’ kits for classrooms. Serve up hot Lasagna with meat sauce, Macaroni & Cheese with Carrots and Veggie Chili with Rice. All are K12 compliant and each meets 1 grain, 2 meat/meat alternative and 1/2 cup vegetables. From Smithfield’s Silver Medal line a fully-cooked Sausage Link made with fresh pork trimmings, never any fillers or binders. Flavored with a proprietary spice blend to ensure a superior flavor and texture combination. Next from Jimmy Dean, a Turkey Sausage wrapped in a whole grain Blueberry Pancake on a stick, fully-cooked and individually wrapped for an easy to-go breakfast item. Lastly from Rosina Jumbo Shells stuffed with Ricotta Cheese. Consistent sizes for portion control, using quality ingredients that have the Rosina guarantee.

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 10/7/20.

First a Stouffer’s Tuscan-style Vegetable Lasagna that consists of layers of delicious hand-placed noodles, layered with spinach, kale, artichoke and a blend of cheeses. Next from the Nestle Vitality line, three new drink concentrates. Hibiscus Passion Black Tea, a passionfruit and tea flavor flavor with a subtle hibiscus tone. Next a Hibiscus Watermelon Lemonade, a once seasonal drink, now being enjoyed all year round with a splash of watermelon and a hint of hibiscus. And a Wild Berry Lemonade, a smooth blend of wild berries mixed in with a classic lemon flavor. Next from Dial, a hand sanitizer pump that is fragrance free and kills 99.999% of pathogenic germs in as little as 15 seconds. From Fabuloso a Lavender scented disinfecting multi-purpose cleaner wipe, with a formula that provides a powerful clean. It kills 99% of viruses & bacteria and can disinfect any surface area. Next from Amoy, an Asian vegetarian staple, these spring rolls are filled with large pieces of vegetables, vegan, vegetarian, fully-cooked, hand-made. Good for party reception, appetizers, salad or buffet applications. From Portion Pac a Hot Sauce packets, perfectly portion for your consumers who are looking to add a burst of heat on the go. From Kraft, two more packets. A Honey Mustard Dressing pouch, delivers great flavor without the hassle of large or messy containers. And a BBQ Sauce packet, both available 200/12gr. Next from Costanzo’s a new Everything Flavored Tuscan Hoagie Roll 8″. With everything seasoned baked into the roll, not topped. From Klondike a new Choco Taco Ice Cream. Vanilla ice cream with fudgy swirls wrapped in a crunchy sugar cone taco, then drenched in a thick, chocolatey coating and sprinkled with peanuts, the perfect warm weather treat! Lastly from Georgia Pacific, a Hand Sanitizer Pump. Kills 99.99% of many common bacteria without water, infused with aloe and glycerin to help keep hands moist.

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 3/12/20.

This gluten free rendition of lasagna was inspired by the Greek dish Moussaka. Moussaka, much like lasagna, is a Greek dish comprised of layers of potato, ground meats, eggplant and tomatoes. With global inspiration fresh in mind we went to work on creating a recipe which would utilize caribou russets in a creative gluten free entree, one that would speak to your customers in a classically familiar way. Yields 1 ea. 2″ half hotel pan. 9 cut for a larger portion or 12 cut for a smaller lasagna & salad combo offering.

Ingredients:

• 1st the potato layer: 4lbs caribou russets, pealed and cut into 1/4″-1/3″ thick slices. Coat with oil, season with S&P, lay on a sheet tray in a single layer, roast @ 350 for 20 minutes and chill.
• 2nd the tomato sauce layer: 2 cup pizza sauce, 1 oz chiffonade of fresh basil leaf, 1 cup roasted yellow tomatoes drained of oil, 2 oz. tomato oil, S&P to taste
• 3rd the spinach layer: 1.5lbs fresh spinach wilted, strain excess moisture, season with S&P
• 4th the cheese layer: 12 oz. shredded 50/50 mix mozzarella/provolone
• 5th the saffron ricotta layer: 1.25lbs ricotta, 3 eggs, 3 oz. tomato oil (oil that roasted tomatoes are packed in…waste not want not), .25lb 50/50 mix mozzarella/provolone, 1pinch saffron (#23192), S&P to taste

Directions:

1. Lightly oil a 2″ half hotel pan, layer as numbered above then repeat for a second tier. for the top add a third layer of potato and sprinkle with remaining 50/50 mix.
2. Bake @ 325 for 45 minutes, cover if using high convection so not to over caramelize cheese
3. Allow time for resting before cutting which will allow layers to stabilize

Notes:

• All items can be made in advance and made part of your production/prep list. If saffron ricotta is allowed to rest for at least 24 hours the color will blossom and bloom into a beautiful yellow/orange color.
• Alternatives to Caribou Russets (21966) include: Russet 50ct (16011) 60ct (16009) 70ct (16006) 80ct (16006) 90ct (16000)

More About Caribou Russets Recipe: Caribou Shrimp Recipe: Caribou Spaghetti

INGREDIENTS
Serves: 100

• 12 lbs sausage crumble or sausage alternative
• 9.4 lbs cooked, shelled edamame
• 100 cups cooked whole grain spaghetti
• 10.3 lbs raw broccoli florets
• 7.5 lbs chopped, raw green onions
• 3.5 lbs sliced, raw bell peppers
• 8 cups prepared sweet chili sauce
• crispy wonton strips

DIRECTIONS

1. 1. Cook noodles until al dente and drain. Set aside.
   2. Steam broccoli and peppers until crisp and tender.
   3. Mix steamed broccoli, peppers and edamame with raw green onions and sweet chili sauce. Set aside.
   4. Bring sausage crumbles to temperature.
   5. Layer one cup of pasta at the bottom of the bowl.
   6. Scoop 3/4 cup vegetable mixture on top of pasta.
   7. Scoop 2/3 heated crumbles and place on top.
   8. Garnish with crispy wonton strips.
   9. Instruct students to “be the chef” and mix their own bowl.

1 serving provides: 2 oz meat/ meat alternative, 2 oz grain, and 1/4 cup GV, 1/8 cup OV, 1/8 cup RV. 

Blue Mango Veggie Burgers are Maine-made and amazing. In their own words…

“The Blue Mango way of making veggie burgers is simple to explain. We use products that everyone can recognize and nothing artificial. Veggie burgers should not only be good for you, they also should taste good…really, really good. We make them by hand and in small batches to ensure quality.”

This is a statement they can be proud to stand behind. Blue Mango Veggie Burgers are easy to use, they hold their form while cooking and they form a fantastic crust when seared. Plus, their dedication to quality shows in solid product consistency. Above all though, they taste great.

With a little imagination and creativity there can be more to this veggie burger than just a traditional patty…

Try Blue Mango in many forms:

• As a burger
• Browned in pieces to use in nacos & tacos
• form into a square, cut into fries and fry for frites
• Roll into small meatless-balls and serve with spaghetti squash and marinara
• Cut into cubes, sear in a pan to create a crust and serve on salads as a crouton

Visit the Blue Mango website: