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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First from Bob’s Red Mill a beautiful vibrant Red Whole Grain Quinoa, so simple to prepare and versatile. Use it as a side dish, in soups, salads, pilafs, or homemade granola bars. Quinoa is a complete protein, offering the amino acids essential to life. New from Fox Family Farms, a Sour Cream & Onion Chip! What started out as a small business has now grown into a 1,700 acre operation that grows four different varieties of potatoes as well as a rotating grain crop. Fox Family Farms strives to grow the best potatoes they can to meet the demand of a high quality potato chip. Next from Luigi, a Variety Popsicle Sticks pack. Featuring everyone’s favorite flavors, Cherry, Orange and Lemon. These are a gluten free, dairy free, peanut free and Kosher friendly snack that everyone can enjoy! Lastly we’ve brought in a new soup from Blount, their frozen Cheddar Cheese & Broccoli Soup. A crowd favorite made with generous pieces of broccoli, creamy cheddar cheese and a touch of spice.

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 6/26/19.

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. 

“It’s as if stalks are a poisonous part of a plant, and not to be used…”

For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice. It would seem that the stalks and leaves of these produce-staples is subpar, not an actual usable item, with no flavor to be had. This is far from the truth as both cauliflower and broccoli stalks have all the flavor of their floret siblings. What they lack is the visual appeal and tender tooth found in florets.

Don’t let this be an obstacle, rather a challenge of your culinary creativity. Try using new techniques and equipment to transfer these flavors while transforming their visual appeal. Using tools such as super-high RPM blenders, food processors that allow for shredding and granting, meat grinders and sous vide equipment will all aid you on the path to 100% produce utilization.

Let 2019 be the year of the stalk!

Stockpile of ideas:

• Grate and use in stir fries, in pizza crust, in savory scones
• Shred and use in slaws or on salads
• Peal and cut into scallop like medallions and sous vide with butter and seasonings
• Roast and use for a soups or purees
• Grind together with Garbanzo Beans when making Felafel mix
• Use in rice dishes or in risotto
• Pickle grated cauliflower in a turmeric based brine to add a vibrant color to relishes
• Grate, mix with herbs & olive oil and use as a creative crust for chicken or fish