Experience the essence of Autumn with this Au Gratin creation. This comforting dish features layers of fresh spinach (or kale), rich ricotta, and a velvety pumpkin Parmesan sauce. The combination of these fall-inspired ingredients delivers a cozy and flavorful experience that perfectly complements the season’s warmth and richness. Serves: 8-10

Ingredients

• 2 packages Idahoan® Au Gratin Homestyle Casserole (Item #15987)
• 2 cups firmly packed fresh spinach or kale, washed, stemmed, and chopped
• 1 Ib container of ricotta
• 2 egg
•  Pumpkin Parmesan sauce, prepared (recipe below)
• 1 cup Parmesan cheese, shredded

Directions

1. Preheat oven to 350°F.

2. Prepare Idahoan® Au Gratin Homestyle Casserole following the “stove top” directions on the package

3. In a 9 x 13″ casserole dish, layer half of the potatoes on the bottom of the dish. Sprinkle 1 cup of the spinach or kale over potatoes. Blend the ricotta and eggs together and use half of this mixture to layer on top of the spinach. Layer next with 1½ cups of pumpkin sauce.

4. Repeat layers one more time, garnishing with Parmesan cheese.

5. Bake for 25-30 minutes, let rest for 5-10 minutes before cutting.

Pumpkin-Parmesan Pasta Sauce

Ingredients 

• 1 Tbsp olive oil
• 1 small shallot, chopped
• ½ cup onion, chopped
• 1 tsp minced garlic
• 1-15 oz-can pumpkin puree
• 1 cup chicken broth
• 1 cup half-and-half
• 2 Tbsp balsamic vinegar
• ¼ tsp ground sage
• ½ tsp freshly ground nutmeg
• 1½ tsp salt
• ½ tsp pepper
• 1 cup Parmesan cheese, grated
• 2 Tbsp fresh sage, chopped

Directions

1. In a large saucepan over medium-high heat, add olive oil. Add shallots and onion and sauté until translucent.
2. Add garlic and sauté one minute more. Add pumpkin, broth, cream, vinegar, and spices to the onion, shallots, and garlic mixture.
3. Stir to blend and simmer on low for 5 minutes. Gradually stir in 1/3 of the cheese to the sauce until blended.
4. Repeat with another 1/3 of the cheese. When cheese is melted add remaining cheese. Stir in chopped fresh sage

This burger is dressed up with olive tapenade, grilled zucchini and onions, and fresh spinach. It’s chockfull of vegetables and flavor!

Servings: 4

INGREDIENTS:

• 1 pound Ground Beef (95% lean)
• 1/4 cup low-fat or regular plain Greek-style yogurt
• 1/2 cup olive tapenade, divided
• 1 small sweet onion, thinly sliced
• 1 small zucchini, thinly sliced
• 1/4 cup crumbled feta cheese
• 4 whole-grain hamburger buns, split, toasted
• Fresh spinach leaves

DIRECTIONS

1. Combine yogurt and 1/4 cup tapenade in small bowl. Cover and refrigerate until ready to use.
2. Combine Ground Beef and remaining 1/4 cup tapenade in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3. Heat grill pan over medium heat until hot. Place patties in pan; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with pepper, as desired. Remove; keep warm.
4. Add onion and zucchini to grill pan over medium heat; season with salt and pepper, as desired. Cook 5 to 6 minutes or until lightly browned and crisp-tender, turning occasionally.
5. Spread 1 tablespoon yogurt mixture on the cut side of each bun, then add spinach to bottom bun. Place burger on top of spinach and add 1 tablespoon cheese; top evenly onion, and zucchini. Close sandwiches.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

Source: beefitswhatsfordinner.com

Quiche is one of the easiest ways to transform culinary byproduct (deli meat ends, cheese pieces & tasty vegetable tidbits) into a palatable, profitable work of art. This savory egg-based, custardesque tart (or pie) is easy to accomplish. Quiche can be presented either warm or cold, which allows you the flexibility of baking in advance and offering as a menu item or as a special “quiche of the day”. Pair with a simple salad and you’ve just created a highly profitable use of your culinary ends, pieces and tidbits. When the decision is to quiche or not to quiche. Say yes to quiche!

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INGREDIENTS

• 8 thick slices artisan bread
• Olive oil (for brushing)
• 2 thickly sliced red onions
• 15 ounces seasoned and shredded pork in bbq sauce, heated
• 2 cups shredded white cheddar cheese
• Baby spinach or arugula leaves, and balsamic vinegar to serve
• Ground pepper to taste

DIRECTIONS

1. 1. Heat grill to high. Line baking sheet with parchment paper.
   2. Brush bread slices with oil. Brush onion slices with oil. Cook on hot grill 1-2 minutes per side for bread and 3-4 minutes per side for onions.
   3. Place grilled bread slices on baking sheet. Top each bread slice with pork. Separate onion slices into individual rings. Place on pork.
   4. Sprinkle with cheese. Place under hot broiler, 6 inches from heat for 2 minutes or until cheese is melted and golden.
   5. Top with spinach or arugula leaves. Drizzle with a little balsamic, pepper and serve!

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 12 

• 3 lbs rough cut chicken
• 1/4 cup cooking oil
• 1 lbs chopped and rendered bacon
• 2 lbs shredded cheddar cheese
• 1 cup halved cherry tomatoes
• 1 pinch chopped flat leaf parsley
• 12 cups sliced, chiffonade fresh baby spinach
• 2 ounce garlic oil
• 3 lbs prepared pizza flatbread dough

DIRECTIONS

1. 1. Portion the dough out to 12 4oz pieces; flatten each piece to a 1/4 inch-thickness onto a greased shallow rimmed pan.
   2. Heat oven to 450˚F-500˚F
   3. Brush flatbread with garlic oil, reserving the remainder of oil for the spinach.
   4. Portion chicken onto prepared dough; top with cheese, bacon and tomatoes.
   5. Transfer into hot oven and bake until bottom of the crust is browned, about 10-15 minutes.
   6. Remove flatbread from oven.
   7. Toss fresh baby spinach with the reserved garlic oil, salt and pepper arrange onto each flatbread, and serve!

INGREDIENTS
Serves: 2

• 1 whole grain round 6″
• 1.5 oz shredded cheddar cheese
• 1.5 oz cooked chicken breast, sliced
• 2 tsp mild taco sauce
• 1 cup fresh spinach
• 1 oz shredded mozzarella cheese
• 1 tsp melted butter

DIRECTIONS

1. 1. Thaw flatbreads at room temperature.
   2. Place thawed flatbread on a lined sheet pan.
   3. Place 1.5 oz shredded cheddar over the blistered side of a round flatbread.
   4. Top cheese with 1.5 oz sliced cooked chicken breast and 2 tsp mild taco sauce.
   5. Top the chicken and sauce with 1 cup fresh spinach and 1 oz shredded mozzarella cheese.
   6. Top flatbread with another flatbread with the grilled side up. Brush the top flat with 1 tsp melted butter.
   7. Bake filled flatbreads at 350˚F for 8-10 minutes for until cheese is melted, bread is browned and center of sandwich reaches 140˚F.
   8. Use a serrated knife and cut each sandwich into 4 wedges.
   9. Serve 2 wedges.

1 serving provides: 2 oz eq whole grain and 3 oz M/MA, 1/8 cup vegetable serving. 

INGREDIENTS

• 5 ea dry pack, jumbo sea scallops
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 1.5 fl-oz Kogi secret weapon sauce
• 1 cup sauteed, garlic spinach

DIRECTIONS

1. Sprinkle sea scallops with salt and pepper. Heat oil in saute pan on medium high heat.
2. Pan sear both sides of scallops until well browned, about 1-2 minutes per side. Cook to a recommended medium rare.
3. Deglaze with Kogi secret weapon sauce and reduce sauce for about 30-60 seconds. Serve scallops and sauce on a bed of garlic spinach.

Kogi Secret Weapon Sauce
Item #20907

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

Serves: 2

2 beef tenderloin steaks, cut 1 1/2 inches think (about 5 to 6 ounces)
3 cups fresh baby spinach, divided
2 tablespoons toasted sliced almonds
2 tablespoons shredded Parmesan cheese
1 coarsely chopped garlic clove
1 cup plus 2 tablespoons water, divided
1 tablespoon olive oil
1/2 cup uncooked brown rice
1/2 teaspoon salt
2 tablespoons chopped dried cherries
toasted sliced almonds (optional)

DIRECTIONS

1. Place 2 cups spinach, almonds, cheese and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add 2 tablespoons water and oil until smooth. Season with salt, as desired, set aside.
2. Preheat oven to 350˚F. Heat ovenproof, non-stick skillet over medium heat. Place beef steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare to medium doneness, turning once.
3. Meanwhile, combine rice, remaining 1 cup water and salt, if desired, in medium saucepan; cook according to package directions. Chop remaining 1 cup spinach.. During last 5 minutes of cooking, add chopped spinach to pan and continue to cook. Remove from heat, add cherries and 1 tablespoon pesto to rice; stir to combine.
4. Remove steaks from oven when internal temperature reaches 135˚F for medium rare; 150˚F for medium doneness. Remove steaks from pan; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 10˚F to reach 145˚F for medium rare; 160˚F for medium doneness.
5. Serve steaks over brown rice with remaining pesto. Garnish rice with additional almonds, if desired.

INGREDIENTS

1 1/2 cups penne pasta item #12559
9 oz fresh spinach
1 lb boneless, skinless chicken breasts – cut into bite size pieces item #30680
1 teaspoon dried basil item #7806
8 oz can tomato sauce
14.5 oz drained, diced tomatoes
2 oz cream cheese item #76050
1 cup shredded mozzarella cheese item #5999
2 tablespoons grated Parmesan cheese item #5140

DIRECTIONS

1. Preheat oven to 375˚F. Cook pasta as directed, add spinach during last minute of cooking, and drain.
2. Cook and stir chicken and basil in a large skillet, sprayed with cooking spray, on medium-high heat for 3 minutes. Stir in tomato sauce and diced tomatoes; bring to boil. Simmer on low for 3 minutes or until chicken is done.
3. Stir in cream cheese, pasta mixture and 1/2 cup mozzarella cheese. Spoon into a greased 2 quart dish, bake for 20 minutes and then top with remaining mozzarella and parmesan cheese. Bake additional 3 minutes or until cheeses are melted.

Serves 4