• 8 oz Shamrock Farms Cream Cheese, Whipped or Softened
• ½ cup Shamrock Farms Sour Cream
• ½ cup Katy’s Kitchen Mayonnaise
• ¾ cup Villa Frizzoni Shredded Mozzarella
• ¾ cup Stella® Shredded Parmesan
• 2 cloves Markon Ready-Set-Serve Garlic, minced or grated
• ½ tsp Dijon Mustard
• 12 oz Bountiful Harvest Frozen Spinach, defrosted and drained
• 14 oz Brined Artichoke Hearts, drained and rough chop
DIRECTIONS
Preheat oven to 425°F.
Combine the cream cheese, sour cream, and mayonnaise in a large bowl until no lumps remain. Add the Saputo Gold® mozzarella and ½ cup of Stella® parmesan and the other ingredients and mix thoroughly.
Place in an ovenproof baking dish, top with the remaining Stella® parmesan cheese and bake 20 minutes or until golden and bubbly.
BACON BLUE CHEESE SPINACH DIP
By Saputo
INGREDIENTS
• 2 tbsp Trifoglio Superiore Extra Virgin Olive Oil
• 1 Markon Ready-Set-Serve Onion, small dice
• 3 cloves Markon Ready-Set-Serve Garlic, minced or grated
• 12 oz Bountiful Harvest Frozen Spinach, defrosted and drained
• 12 oz Shamrock Farms Cream Cheese, softened
• 3/4 cup Katy’s Kitchen Mayonnaise
• 2/3 cup Shamrock Farms Sour Cream
• 1 tsp Dijon Mustard
• 2/3 cup Prairie Creek Bacon Bits
• 2/3 cup Villa Frizzoni Shredded Mozzarella
• 1 cup Cobblestreet Mkt. Blue Cheese
• 3 Markon Ready-Set-Serve Scallions, sliced thin
• 2 tbsp Katy’s Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
DIRECTIONS
Preheat oven to 400°F.Add olive oil to a medium sauté pan and cook onions and garlic until soft, about 5 minutes. Set aside to cool.
Combine softened cream cheese, sour cream, Dijon mustard, and mayo.
Add remaining ingredients including the sautéed onions and garlic to the cream cheese mix until well combined. Place in an oven safe, bakeable dish and bake for 20 minutes or until hot and bubbly.
SIMPLE BEER CHEESE DIP/SAUCE
By Schreiber Foods
INGREDIENTS
• 5lbs of Vista Verde Melt Loaf
• 5 cups of Pale Ale or Pilsner
• Soft Pretzel, Tortilla Chips, or Fries
WALNUT
By Azar Nuts
DIRECTIONS
Add cheese and beer into saucepan. Stir and melt over medium heat. As sauce thickens through the day add more beer or water as needed. May keep warm in steam table
& BLUE CHEESE CROSTINI
INGREDIENTS
• 1 Brickfire Bakery Baguette
• Trifoglio Superiore Extra Virgin Olive Oil
• 8oz Belgioioso Creamy Blue Cheese
• 4oz Katy’s Kitchen Walnut Halves and Pieces
• 3 tbsp Katy’s Kitchen Honey
• 1 tbsp Markon First Crop Fresh Thyme
DIRECTIONS
Slice 12 pieces of baguette on the bias then lightly brush with olive oil and toast until golden brown Spread a layer of Belgioioso creamy blue cheese on crostini and top with chopped walnuts
Drizzle with honey and garnish with fresh thyme for a simple yet elegant appetizer.
COOPER® SOUTHWEST BAKED MAC & CHEESE
By Schreiber Foods
INGREDIENTS
• 1 tbsp Trifoglio Superiore Extra Virgin Olive Oil
• 1/2 cup Markon Ready-Set-Serve Onion, diced
• 1 cup Diced Fully Cooked Ham
• 4 cups Villa Frizzoni Elbow Macaroni, cooked
• 1 pint Shamrock Farms Heavy Cream
• 1 tbsp Chipotle in Adobo, minced
• 2 1/2 cups Cooper® Sharp White Cheese, cubed
• 1 cup Markon First Crop Roma Tomatoes, diced
• 1/4 cup Markon Ready-Set-Serve Cilantro, chopped
DIRECTIONS
Heat a large sauté pan on medium. Place onions and ham into the pan and heat for 1 minute. Add the pasta and combine. Add the whipping cream and chipotle peppers and combine. Add the diced cheese.
Bring the dish to a low boil to reduce the sauce until it is slightly thickened. Add the tomatoes and cilantro, combine, and serve.
ROASTED MARKON READY-SET-SERVE CAULIFLOWER
GRATIN
By Markon
INGREDIENTS
• 6 cups Markon Ready-Set-Serve Cauliflower
• Trifoglio Superiore Extra Virgin Olive Oil
• Katy’s Kitchen Sea Salt
• Katy’s Kitchen Black Peppercorns
• 2 cups Shamrock Farms Whole Milk
• 2 cloves Markon Ready-Set-Serve Garlic, minced
• 1 Markon First Crop Rosemary
• 1/2 cup Villa Frizzoni Mascarpone Cheese
• 1/4 cup Grande Cheese Blend
• Kikkoman Panko to coat
• Roland Foods Chili Crisp
• Markon Micro Basil
DIRECTIONS
Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the cauliflower florets in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast the cauliflower in the preheated oven for 20-25 minutes, or until it is tender and golden brown, tossing halfway through to ensure even cooking.
While the cauliflower is roasting, heat the milk over medium heat in a saucepan. Add the minced garlic, rosemary sprig, and chopped cauliflower core. Season with salt and pepper to taste. Let the mixture simmer gently for 5-7 minutes to infuse the flavors into the milk. Remove from heat and discard the rosemary sprig.
Remove about 1/2 cup of the infused milk mixture and set it aside. In the saucepan with the remaining infused milk, whisk in the mascarpone cheese until smooth and fully incorporated. In a large mixing bowl, gently combine the roasted cauliflower with the creamy sauce and grated cheese blend, stirring to coat each floret evenly. Transfer the cauliflower mixture to a baking dish or gratin dish, spreading it out evenly and sprinkle Seasoned Panko on top.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cauliflower is tender and the top is golden brown and bubbly. Once baked, remove from the oven, and let it cool slightly. Top with chili Crisp and Micro Basil
• 4 slices Cobblestreet Mkt. White American Cheese
• 1 large Markon Ready-Set-Serve Heirloom Tomato, sliced
• Markon First Crop Iceberg Lettuce,
• 1 Markon Ready-Set-Serve Onion, sliced and grilled
• Aspen Gold Canola Oil
Special Sauce
• 1/2 cup Katy’s Kitchen Mayonnaise
• 2 tbsp Katy’s Kitchen Ketchup
• 1 tbsp Dijon Mustard
• 1 tbsp Divina Cornichons, finely chopped
• 1 tsp Worcestershire Sauce
• 1 tsp White Wine Vinegar
• 1/2 tsp Katy’s Kitchen Smoked Paprika
• Katy’s Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
DIRECTIONS
In a small bowl, mix mayonnaise, ketchup, Dijon mustard, chopped cornichons, Worcestershire sauce, white wine vinegar, smoked paprika, salt, and pepper. Set aside in the refrigerator.
Heat a large skillet or grill pan over high heat. Add a bit of oil to coat the surface. Generously season quarterpound burger patties with salt and pepper. Cook for about 3-4 minutes on each side for medium-rare, or until the desired doneness is reached. Place a slice of cheese on each patty during the last minute of cooking, allowing it to melt. Assemble & serve.
GOLD CANYON PREMIUM VEAL STRIPLOIN WITH STONE
FRUIT PAN
SAUCE
INGREDIENTS
• Gold Canyon Premium Veal Striploin
• Katy's Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
• 3 tbsp Aspen Gold Canola Oil
• 2 tbsp Shamrock Farms Unsalted Butter
• 2 cloves Markon Ready-Set-Serve Garlic, smashed
• Markon First Crop Fresh Thyme
• 3 Ripe Plums, pitted and diced
• 1 cup Veal Demi
• 1 tbsp Katy’s Kitchen Honey
• 1 tsp Dijon Mustard
• Katy's Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
• 1 tbsp Shamrock Farms Unsalted Butter, optional
DIRECTIONS
Season the veal striploin with salt and freshly ground black pepper.
Heat 2 tbsp oil in a large skillet over medium-high heat. Sear the veal striploin for 3-4 minutes on each side until nicely browned and reach your desired level of doneness (for medium-rare, aim for an internal temperature of 130°F). In the last minute of cooking, add the butter, smashed garlic, and 2 thyme sprigs to the skillet. Baste the steaks with the melted butter and aromatics. Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes.
For the Plum Pan Sauce, In the same skillet used for the veal, add 1 tbsp oil and heat over medium heat. Add the diced plums and cook for another 3-4 minutes until they begin to soften and release their juices. Add the veal demi, honey, 1 tsp fresh thyme leaves, and Dijon mustard. Simmer the sauce until it reduces and thickens, about 10 minutes. Season the sauce with salt and pepper to taste.
Preheat oven to 400*F. Line a baking sheet with parchment paper and arrange the chicken on the pan
Mix butter, minced garlic, and ranch dressing mix in a small bowl Brush the chicken with the butter mixture Sprinkle the chicken with cheddar and parmesan cheese Bake for 25 minutes Top with Katy’s Kitchen Ranch Dressing (prepared from packet).
Turf & Turf by Chef Michael Voltaggio
“TURF & TURF” GOLD CANYON PREMIUM SKIRT
STEAK
CHURRASCO
WITH BROCCOLINI
CHIMICHURRI, LIONS MANE “CRAB CAKE”
By Chef Michael Voltaggio
INGREDIENTS
• 1 Gold Canyon Premium Skirt Steak, trimmed
• 10 cloves Markon Ready-Set-Serve Garlic
• 2 tbsp Katy’s Kitchen Dried Oregano
• 1tsp Katy’s Kitchen Crushed Red Pepper Flakes
• 1 tbsp Katy’s Kitchen Café Grind Black Pepper
• 3 tbsp Katy’s Kitchen Kosher Salt
• 1 cup Blood Orange Juice
• 4 Markon Essentials Limes, juiced
• 1 Markon Ready-Set-Serve Onion, minced
• 1 cup Trifoglio Superiore Extra Virgin Olive Oil
Broccoli Chimi
• 600 g Markon Ready-Set-Serve Broccolini
• 3 cloves Markon Ready-Set-Serve Garlic
• 30 g Markon Ready-Set-Serve Cilantro
• 30 g Markon Ready-Set-Serve Parsley, chopped
• 100 g Trifoglio Superiore Extra Virgin Olive Oil
• 50 g Katy’s Kitchen Red Wine Vinegar
• 10 g Katy’s Kitchen Kosher Salt Lion Mane “Crab Cake”
• 1 Lions Mane Mushroom, shredded
• ¼ cup Katy’s Kitchen Mayonnaise
• 2 tbsp Dijon Mustard
• ½ cup Kikkoman Panko
• 1 Fair Meadow Egg
• 2 tsp Old Bay Seasoning
• 3 tbsp Markon First Crop Chives
• 1 Markon First Crop Lemon
DIRECTIONS
Using a mortar and pestle, grind oregano, garlic, salt, black and red pepper into a paste. Add minced onion. Add blood orange juice, lime juice, olive oil. Marinate the steak for 4 hours. Remove from marinate. Sear in a hot cast iron pan until desired doneness. (Alt. Cook Sous vide at 56*c for 1 hour) then char in pan or on a grill.
Blanch broccolini in boiling, salted water. Save half for plating. Use the remaining half for chimichurri. Blend 300 g of the blanched broccolini with the remaining ingredients.
Blanch shredded lions mane in boiling salted water until tender (2 min). Remove and allow to cool on a paper towel lined tray. Squeeze out any remaining water. Mix mustard, mayo, egg, old bay, chives in a bowl. Add shredded lions mane. Mix well. Add panko until well mixed and binds together. Can add more panko if needed to bind into a cake. Form into 4 oz “crab cakes” . Shallow fry in 50/50 oil for 3 minutes on each side. Move to a paper towel lined tray to drain off residual oil. Season with lemon cheek.
Plate seared skirt steak, Broccolini and “Crab Cakes, and a drizzle with chimichurri to serve.
REVERSE-SEARED PREMIUM ANGUS STRIPLOIN WITH RED
WINE FIG DEMI-GLACE
INGREDIENTS
• 1, 12 oz Premium Angus Strip Loin
• 2 tbsp Aspen Gold Canola Oil
• 4 tbsp Cobblestreet Mkt. Minced Garlic
• 2 tbsp Markon First Crop Rosemary, chopped
• 2 tsp Katy's Kitchen Kosher Salt
• 1 tsp Katy’s Kitchen Café Grind Black Pepper
• 2 cups Gold Canyon Veal Demi-Glace
• 1 cup Red Wine
• 1/4 cup Divina Fig Spread
• 1 tbsp Villa Frizzoni Balsamic Vinegar
• 2 tbsp Markon First Crop Fresh Thyme, chopped
• 2 Katy’s Kitchen Bay Leaves
DIRECTIONS
Preheat your oven to 250°F.
Pat the striploin dry with paper towels. Rub the roast all over with oil, minced garlic, rosemary, thyme, salt, and pepper. Roast in the preheated oven until the internal temperature reaches 120°F for medium-rare, which should take about 1.5 to 2 hours.
Heat a large skillet over high heat. Sear the roast on all sides until a deep brown crust forms, about 2-3 minutes per side. Remove the roast from the skillet and let it rest, tented with foil, for 15-20 minutes before slicing.
For the Demi-glace, reduce wine by half and add the demi-glace and bring to a simmer Add the fig spread, balsamic, thyme and bay leaf to the pan and stir to combine. Strain the sauce through a fine-mesh sieve to remove thyme, and bay leaf. Press down on the solids to extract as much liquid as possible.
Serve with Blue Cheese Smashed Potatoes
BLUE CHEESE SMASHED POTATOES
INGREDIENTS
• Bountiful Harvest Red Skin Mashed Potatoes
• 4 oz Cobblestreet Mkt. Blue Cheese
• 2 tbsp Cobblestreet Mkt. Minced Garlic
• Katy's Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
• Markon First Crop Chives, chopped
DIRECTIONS
Heat mashed potatoes according to package directions. Fold in the crumbled blue cheese and mix until melted and well incorporated. Season with salt and pepper to taste. Garnish with chopped chives.
ROASTED PREMIUM RIBEYE WITH THREE-ONION RELISH & COMPOUND BUTTER
INGREDIENTS
Ribeye
• 1 Gold Canyon Premium Boneless Ribeye, 15 lbs.
• Katy's Kitchen Kosher Salt, to taste
• Katy’s Kitchen Café Grind Black Pepper
• Aspen Gold Canola Oil
Three-Onion Relish:
• 2 large Markon Ready-Set-Serve Red Onions, thinly sliced
• 2 large Markon Ready-Set-Serve Slivered Yellow Onions
• 2 large Markon Ready-Set-Serve Shallots, thinly sliced
• 1/4 cup Trifoglio Superiore Extra Virgin Olive Oil
• 1/4 cup Katy’s Kitchen Red Wine Vinegar
• 2 tbsp Katy’s Kitchen Honey
• Katy's Kitchen Kosher Salt, to taste
• Katy’s Kitchen Café Grind Black Pepper
• 2 tbsp Markon First Crop Fresh Thyme, chopped
Compound Butter:
• 1 cup Shamrock Farms Unsalted Butter, softened
• 4 tbsp Cobblestreet Mkt. Minced Garlic in Oil
• 1/4 cup Markon Ready-Set-Serve Parsley, chopped
• Katy's Kitchen Kosher Salt, to taste
• Katy’s Kitchen Café Grind Black Pepper
DIRECTIONS
Preheat your oven to 400°F.Pat the ribeye dry with paper towels and season generously with salt and freshly ground black pepper. Heat a large oven-safe skillet or roasting pan over medium-high heat and add a generous drizzle of olive oil. Sear the ribeye on all sides until nicely browned, about 3-4 minutes per side. Transfer the skillet or roasting pan to the preheated oven and roast the ribeye until it reaches your desired doneness (about 20-25 minutes per pound for medium-rare, depending on thickness). Use a meat thermometer for accuracy (internal temperature of 135°F). Once done, remove from the oven and let the ribeye rest for at least 20-30 minutes before slicing.
To make the Three-Onion Relish, Heat the olive oil in a large skillet over medium heat. Add the sliced red onions, yellow onions, and shallots to the skillet. Cook, stirring occasionally, until the onions and shallots are softened and starting to caramelize, about 15-20 minutes. Add the red wine vinegar and honey to the skillet, stirring to combine. Cook for another 5-10 minutes until the mixture thickens slightly. Season with salt and pepper to taste. Remove from heat and set aside.
For the Compound Butter, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Transfer to a piece of plastic wrap, roll into a log shape, and refrigerate until firm.
Slice the Ribeye and top with relish and compound butter. Serve with Cracked Pepper Mashed Potatoes
CRACKED PEPPER MASHED POTATOES
INGREDIENTS
• Lamb Weston Yukon Gold Mashed Potatoes
• 8oz of Shamrock Farms Cream Cheese
• Katy’s Kitchen Cracked Black Pepper to taste
DIRECTIONS
Heat mashed potatoes according to package directions. Fold in cream cheese and a liberal amount of cracked black pepper.
EVERYTHING FRITTERS
by Chef Michael Voltaggio
INGREDIENTS
• 50 g Katy’s Kitchen Onion Powder
• 50 g Katy’s Kitchen Garlic Powder
• 50 g Cracked Caraway Seed
• 100 g Poppy Seed
• 100 g Katy’s Kitchen Sesame Seeds, toasted
• 5 g Katy’s Kitchen Café Grind Black Pepper
• 15 g Katy’s Kitchen Kosher Salt
• Xtreme High Oleic Fry Oil
• 225 g Shamrock Farms Cream Cheese
• 10 g Katy’s Kitchen Sugar
• 125 g Katy’s Kitchen All-Purpose Flour, sifted
• 5 g baking powder
• 2 Fair Meadow Eggs
DIRECTIONS
Combine onion powder, garlic powder, caraway seed, poppy seed, Sesame seeds black pepper and 3 g of salt to create Everything Bagel Spice.
In a stand mixer, whip cream cheese like creaming butter for pie dough. Turn mixer to low speed. Mix flour, sugar, baking powder, and 12 g salt. Add the dry mix to the cream cheese mixture. Add eggs one at a time until well mixed.
Add 25 g of Everything Bagel Spice to half of the batter. Fry at 330°F for 5-6 minutes rotating in oil using a spider.
BLUE FOODS:
Blackened Pier 22 Premium Icelandic Salmon with Dill Pickle Leeks Vinaigrette and Everything Fritters
• 1 tsp Katy’s Kitchen Black Peppercorns, freshly ground
• 1/4 cup Trifoglio Premio Olive Oil Blend
• 1/4 cup Shamrock Farms Unsalted Butter, diced
• Juice of 1 Markon First Crop Lemon
Dill Pickle Leeks Vinaigrette
• 2 Bulbs Trimmed Markon Leeks
• 50 g Dijon Mustard
• 175 g Champagne Vinegar
• 375 g Trifoglio Premio Olive Oil Blend
• 3 tbsp Markon Dill, chopped
• 5 g Katy’s Kitchen Kosher Salt
DIRECTIONS
Mix all spices. Coat each salmon portion in blackening spice. Heat a pan, add 50/50 oil. Place seasoned salmon in pan. Sear on both sides (2 minutes each side) add butter, baste until desired doneness. Squeeze lemon over the salmon
Julienne the leeks. Blanch in boiling water for 4 minutes. Shock in ice bath until cool. Drain a squeeze out water.
Combine mustard and vinegar. Add salt. Emulsify in the oil. Add the chopped dill.
Dress the leeks with desired amount of vinaigrette or just enough to coat. Season with salt and pepper.
Serve with Everything Fritters .
SEARED PIER 22 PREMIUM SALMON WITH ARTICHOKE & OLIVE
• 2 tbsp Trifoglio Premio Olive Oil Blend, divided
• 1 cup Bountiful Harvest Corn Kernels
• 1 Markon First Crop Red Bell Pepper, diced
• 2 tbsp Markon Ready-Set-Serve Cilantro, plus more for garnish
• 1 Markon Essentials Lime, juiced
• 1 Markon Ready-Set-Serve Avocado, sliced
DIRECTIONS
Combine artichokes, olives and all the herbs in a mixing bowl and mix thoroughly. Season with sea salt and black pepper.
Sear salmon on medium heat for 3 minutes per side. Remove salmon from pan and pat dry with a paper towel. Plate and top with artichoke and olive mix. Drizzle with remaining olive oil to serve.
DIRECTIONS
Toss shrimp with cumin, paprika, garlic powder, onion powder, and season with salt and pepper. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add shrimp and cook until opaque and charred.
In a medium bowl combine corn, pepper, and cilantro. Add 1 tbsp olive oil, juice of half a lime, and season with salt and pepper. Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime and serve.
SMOKED SALMON MINI BAGUETTES WITH SHAMROCK
FARMS CREAM CHEESE
INGREDIENTS
• 1 Brickfire Bakery Baguette, cut into 1/2 inch slices
• 1 tbsp Trifoglio Superiore Extra Virgin Olive Oil
• 8 ounces Whipped Chive Cream Cheese
• 4 ounces Nova Lox Salmon
• ¼ Markon Ready-Set-Serve Red Onions, thinly sliced
• 1 tbsp Everything but the Bagel seasoning
• 1 tbsp Markon First Crop Chives, finely chopped
DIRECTIONS
Preheat the oven to 350ºF. Arrange baguette slices on a baking sheet and brush with olive oil. Bake for 8-10 minutes, or until lightly golden brown on the edges, then let cool slightly.
Spread cream cheese on each crostini, then top with smoked salmon, a couple of onion slices, a shake of Everything but the Bagel seasoning, and a pinch of chives or scallions.
PIER 22 SIGNATURE SMOKED SALMON CITRUS ARUGULA
SALAD
INGREDIENTS
• 3 oz Pier 22 Signature Smoked Salmon
• 1 oz Markon Ready-Set-Serve Arugula
• ¼ oz Markon Ready-Set-Serve Shallots
• ½ oz Villa Frizzoni Capers, drained
• 1 tbsp Trifoglio Premio Olive Oil Blend
• ½ tsp Markon First Crop Flat Leaf Parsley, chopped
• 1 tbsp Markon Ready-Set-Serve Lemon Juice
• 1 pinch Maldon Salt
DIRECTIONS
Mix arugula and lemon juice and plate. Lay smoked salmon sliced on top of the arugula. Sprinkle minced shallots and capers and drizzle olive oil on top of the salmon. Sprinkle with chopped parsley and a pinch of Maldon salt.
MEDITERRANEAN TUNA SALAD
By Rema Foods
INGREDIENTS
• 43 oz Pierport Albacore Tuna in Water
• ¼ cup Trifoglio Superiore Extra Virgin Olive Oil
• 4 tbsp Villa Frizzoni Capers, drained
• 3 cups Villa Frizzoni Kalamata Olives, pitted and halved
• 1 cup Villa Frizzoni Whole Red Roasted Peppers, diced
• ¼ cup White Italian Vinegar Dressing
• ½ cup Dijon Mustard
• 1 ½ tbsp Katy’s Kitchen Italian Seasoning
• 1 tsp Katy’s Kitchen Crushed Red Pepper Flakes
DIRECTIONS
To make the zesty mustard vinaigrette, in a small bowl, whisk the Dijon mustard and the White Italian Vinegar Dressing. Add the extra virgin olive oil, Italian Seasoning and crushed pepper flakes and whisk again until well-blended.
To make the tuna salad, in a large salad bowl, combine the tuna with the roasted red peppers (diced ¼” pieces), Kalamata olives and capers. Mix gently with a wooden spoon.
Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
DRY PACK PIER 22 PREMIUM SCALLOPS WITH CORN
PUREE & WILTED SPINACH
INGREDIENTS
• 3 each Pier 22 Premium Scallop
• 1 cup Bountiful Harvest Corn
• ¼ cup Shamrock Farms Heavy Cream
• 1 tbsp Katy’s Kitchen Sugar
• 1 cup Markon Ready-Set-Serve Baby Spinach
• 1 tsp Cobblestreet Mkt. Chopped Garlic in Oil
• 2 tbsp Trifoglio Premio Olive Oil Blend
• Katy's Kitchen Sea Salt
• Katy’s Kitchen Café Grind Black Pepper
• 1 pinch Markon Micro Intensity Mix
DIRECTIONS
Heat sugar, cream and corn in sauce pan until corn is soft. Place in blender and puree, until smooth. Keep warm.
Season scallops with salt and pepper to taste. Heat 1 tbsp olive oil in pan and sear scallops for 2 minutes on the first side and 1 minute on the other. Remove from pan and place on paper towel. Add remaining tbsp of olive oil to sauté pan add garlic and spinach and cook until wilted.
Plate and garnish with micro intensity mix.
PIER 22 PREMIUM BAY SCALLOP CEVICHE
INGREDIENTS
• 4 oz Pier 22 Peruvian Bay Scallops
• 1 cup + 2 tbsp Markon Essentials Lime, juiced 3
oz Markon Ready-Set-Serve Pico De Gallo
• 1 oz Markon First Crop Cucumber, diced
• ½ cup Markon Ready-Set-Serve Bloody Mary Mix
• 1 tsp Tajin
• 1 tbsp Markon Micro Cilantro
DIRECTIONS
Rough chop bay scallops and mix with 1 cup of lime juice and refrigerate for 4 hours.
Peel, seed and dice cucumbers and combine with Pico de Gallo and Bloody Mary mix. Add scallops from lime juice. Serve topped with Tajin and cilantro.
• ¼ cup Kikkoman Soy Sauce (or Tamari for Gluten-free)
• 2 tbsp Katy’s Kitchen Cornstarch
• 3 oz Markon Watermelon, diced
• Katy’s Kitchen Kosher Salt
• 4 oz Pier 22 Premium Tuna
• Xtreme High Oleic Fry Oil
DIRECTIONS
Mix the coriander and cumin and set aside.
Mix the wasabi powder and ¼ cup water thoroughly to make a paste, set in refrigerator
Heat the soy sauce to just boiling. While heating, mix cornstarch and ¼ cup water to slurry. Add the slurry to boiling soy sauce to thicken. Remove from heat pour into container and refrigerate.
Dice watermelon and season with salt, cover with plastic wrap and place a plate on top of it to compress. Put in the refrigerator for 1 hour.
Season the tuna with cumin and coriander. In a hot pan, sear tuna on all sides with 1.5 tbsp of oil. Sear tuna to medium Rare, remove and place on a paper towel.
To plate, slice tuna in ¼ inch thick slices and place on top of the compressed melon. Drizzle tuna with soy glaze and wasabi to taste.
MEXICAN & LATIN
RED TAQUERIA SALSA
INGREDIENTS
• 4 lb. Markon First Crop Roma Tomatoes
• 4 oz Chili de Arbol
• 1 oz Habanero Powder
• 1 White Onion
• 4 oz Katy’s Kitchen Kosher Salt
• 64 oz Water
• 6 oz Trifoglio Superiore Extra Virgin Olive Oil
• Pinch of Black Pepper
SALSA MOLCAJETE ROJA
INGREDIENTS
• 4 lbs Tomatoes
• 1 lb Markon Jalapeño
• 1 lb Ancho Poblano Peppers
• 1 lb Roasted Serrano Peppers
• 1 lb White Onion
• 4 oz Katy's Kitchen Sea Salt
• 4 oz Roasted Garlic
• 6 oz Chili de Arbol
• 3 Bunches Markon Ready-Set-Serve Cilantro
• 48 oz Water
DIRECTIONS
Bring a large pot of water to a boil. Add tomatoes, chili de arbol, and onion. Cook for 10-15 minutes, or until softened. Remove from heat and let cool slightly.
Once cooled, combine the cooked tomatoes, onion, chili de arbol, habanero powder, sea salt, and water in a blender. Blend until smooth, adding more water as needed to reach desired consistency.
Stir in olive oil for added richness. Taste and adjust seasonings as needed.
DIRECTIONS
On a hot iron skillet, roast the tomatoes, jalapeños, and onion. Sautee until softened and slightly charred.
Once cooled, combine the roasted vegetables, poblano peppers, garlic, cilantro, water, salt, and chili de arbol in a blender. Blend until smooth, adding more water as needed to reach desired consistency.
Taste the salsa and adjust seasonings as needed.
SHAMROCK FARMS CILANTRO LIME CREMA
INGREDIENTS
• 40 Markon Jalapeño, seeded, halved and deseeded
• 15 cups Markon Ready-Set-Serve Cilantro
• 5 cups Shamrock Farms Crema Mexicana
• 20 cloves Markon Ready-Set-Serve Garlic
• 2 ½ tsp Katy’s Kitchen Kosher Salt
• 1 tbsp Katy’s Kitchen Smoked Paprika
• 10 Markon Essentials Lime, juiced
• Katy’s Kitchen Café Grind Black Pepper to taste
DIRECTIONS
Make the Shamrock Farms Cilantro Lime Crema by pureeing all ingredients until smooth and the crema is green. If the mixture is too thick, add EVOO to thin it out.
SPICY SRIRACHA MICHELADA
by Roland Foods
INGREDIENTS
• Roland® Harissa Spice Blend, rim, and garnish
• 1 tsp Roland® Sriracha Chili Sauce
• ¼ oz Roland® Soy Sauce
• 2 Markon First Crop Limes, quartered
• ¼ oz Roland® Clam Juice
• 1 ½ oz Rejuv Tomato Juice
• 6 oz Mexican lager
• Roland® Pitted Manzanilla Olives, to garnish
• Roland® Extra Fine Cornichons, to garnish
• Grilled Pierport Shrimp, to garnish
• Roland® Jalapeno Slices, for garnish
DIRECTIONS
Rim the cocktail glass with half a lime and dip the rim into a plate with the harissa spice.
In a large cocktail glass, combine sriracha, soy sauce, ½ oz lime juice, clam juice, and tomato juice. Mix to combine.
Add ice and finish with a lager beer of your choice. Garnish with a lime wheel, shrimp, more harissa spice, and a cornichon and manzanilla olive skewer
CHOLULA® HUEVOS RANCHEROS
McCormick for Chefs
INGREDIENTS
• 1 2/3 cups Refried Beans
• 1/3 cup Katy’s Kitchen Chicken Broth
• 1/4 cup + 1 tbsp Cholula Original Hot Sauce
• 1/4 cup Aspen Gold Canola Oil
• 4 Vista Verde 6” White Corn Tortillas
• 8 Fair Meadow Eggs
• 1/2 cup Cotija Cheese, crumbled
• 1/4 cup Markon Ready-Set-Serve Cilantro, chopped
• 1 Markon Ready-Set-Serve Avocado, sliced
• 1/2 cup Markon First Crop Tomato, 1/4" dice
• 4 Markon First Crop Lime Wedges
DIRECTIONS
In a heavy-bottom saucepan combine refried beans and stock. Heat and whisk to combine. Simmer and hold hot for service.
Heat 1 tbsp oil in sauté pan over medium-high heat. Press 1 tortilla flat into oil and sear until crisp on both sides. Drain and place on desired plate.
Reduce heat and cook 2 eggs as desired.
Top tortilla with 1/3 cup refried bean mixture, eggs, 2 tbsp cheese, and 1 1/2 tbsp Cholula Original Hot Sauce.
Garnish with 1 tbsp cilantro, 3 slices of avocado, and 2 tbsp of tomato.
Chef’s Tip! Try it with Cholula® Chipotle, Chili Lime, or Chili Garlic
Blanche shrimp and strain when cooled. Cut shrimp into 1-inch pieces and add to bowl.
Add citrus juice and marinate for 2 hours. Add red onion, tomatoes, chilies, and cilantro, marinate for 2 more hours.
Add avocados and cucumber before serving
Chef’s Tip: This recipe can be easily divided into individual, plated servings, and paired with warm tortillas and sides,
DIRECTIONS
In a bowl, add shrimp, chipotle puree, garlic, salt, pepper, lime juice and oil. Mix thoroughly, then place in the fridge for 15 minutes to quickly marinate.
Add a cast iron skillet or large sauté pan over the flame about 2 minutes before cooking with 2 tbsp of oil.
Pull the shrimp out of the fridge and let them come to room temperature (about 5 minutes). Discard the excess marinade and place the shrimp in the hot pan. Cook for about 1.5-2 minutes per side or until they are no longer translucent but opaque white
When the shrimp are done, pull them off and place them directly onto the serving plate(s) for garnishing.
Drizzle with Shamrock Farms Cilantro Line Crema over top of the shrimp and garnish with cotija, cilantro, lime wedges and a dusting of Smoked Chipotle Mezcal or Chile con Limon. Serve and enjoy!
ESQUITES
McCormick for Chefs
INGREDIENTS
• 1/3 cup McCormick® Mayonesa (Mayonnaise)
• 3 tbsp Markon Essentials Lime, juiced
• 1/4 tsp Katy’s Kitchen Salt
• 1 tbsp Vegetable Oil
• 1 small Markon Jalapeño, seeded and finely chopped
• 1/2 cup Markon Ready-Set-Serve Cilantro, chopped
• 1/4 tsp McCormick Culinary® Paprika
• Markon First Crop Lime Wedges
CARNE ASADA TACOS
INGREDIENTS
• 1.5 lbs Sirloin Flap Meat, Thinly Sliced
• 1/4 cup Markon Lime Juice
• 1/4 cup Markon Orange Juice
• 2 tbsp Kikkoman Soy Sauce
• 1 tbsp Trifoglio Superiore Extra Virgin Olive Oil
• 2 Cloves Garlic, Minced
• 1 tsp Chili Powder
• 1 tsp Katy’s Kitchen Ground Cumin
• 1/2 tsp Katy’s Kitchen Dried Oregano
• 1/4 tsp Katy’s Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
• 1 tsp Katy’s Kitchen Smoked Paprika
• 1/4 tsp Chipotle Chili Powder
DIRECTIONS
Mix mayonnaise, lime juice and salt in large bowl; set aside.
Heat oil in large nonstick skillet on high heat. Add jalapeno; cook 2 minutes or until softened. Stir in corn and spread mixture into an even layer in skillet.
Cover and cook, without stirring, for about 2 minutes. Stir, cover, and cook 1 minute longer. Add garlic powder, onion powder and chipotle chili pepper; cook, uncovered, 30 seconds, stirring constantly.
Transfer corn mixture to bowl with mayonnaise mixture; toss gently to coat. Stir in Cotija and cilantro until evenly mixed. Sprinkle with paprika. Serve warm with lime wedges.
DIRECTIONS
In a large bowl, combine lime juice, orange juice, soy sauce, olive oil, garlic, chili powder, cumin, oregano, sea salt, black pepper, paprika and chipotle chili powder.
Add the butterflied flap meat to the marinade and stir to coat evenly. Cover and refrigerate for up to 2 hours.
Grill or sear the marinated flap meat for 2-3 minutes per side, or until desired level of doneness is reached. Serve immediately in warm tortillas with your favorite toppings, such as chopped onions, cilantro, lime wedges, and salsa.
CHICKEN TINGA LOADED WAFFLE FRIES
By Simplot
INGREDIENTS
• 4.5 lbs. Bountiful Harvest Lattice Fries
• 8 lbs. Regal Crest Premium Chicken Thighs
• 20 oz Roasted Corn and Black Bean
• 16 oz Markon Ready-Set-Serve Pico De Gallo
• 16 oz Cotija Cheese, crumbled
• 4 oz Katy’s Kitchen Taco Seasoning
DIRECTIONS
Season chicken thighs with taco seasoning until internal temperature reaches 195°F-200°F internal temperature. Place chicken thighs into bowl and cover, let rest 5-10 minutes. After chicken and rested and cooled shred and keep warm.
Roast corn and black bean mixture to 165°F and cool. Mix cooled corn and black bean mixture with Pico de Gallo and keep cold.
For each serving prepare 10 oz of lattice fries according to the package instructions. Top with 5 oz of shredded chicken, 3-4 oz of corn and black bean salsa, and 1-2 oz of Cotija cheese. Garnish with lime wedges and cilantro if desired.
COCHINITA PIBIL
INGREDIENTS
• 1 tbsp Achiote Paste
• 1 large Markon Yellow Onion
• 2 tbsp (30ml) lard or vegetable oil
• 6 cloves Markon Garlic, minced
• ½ cup Markon Ready-Set-Serve Orange Juice
• ¼ cup Markon First Crop Lime, juiced
• 2 tbsp White Vinegar
• 2 tbsp Kikkoman Soy Sauce
• 1 tsp Katy’s Kitchen Dried Oregano
• 2 tsp Katy’s Kitchen Ground Cumin
• 1 tsp Katy’s Kitchen Ground Black Pepper
• 1 tbsp Allspice Berries
• ½ tsp Katy’s Kitchen Cinnamon
• 1/4 tsp Anise Seeds
• 1 tsp Katy’s Kitchen Kosher Salt
• 4-5 lbs. Gold Canyon Premium Pork Butt
• 10-12 10 Banana Leaves
• 2 Roma tomatoes, sliced
• 1 Markon First Crop Red Bell Pepper, chopped
• 1 White onion, sliced
• 12 Katy’s Kitchen Bay Leaves
DIRECTIONS
Combine achiote paste, orange juice, lime juice, vinegar, soy sauce, garlic, onion, oregano, cumin, cinnamon, black peppercorn, allspice berries, and sea salt in a blender or food processor. Blend until you form a paste.
Dice pork butt into 2-inch cubes. Place banana leaves in large cooking pan and place pork on banana leaves. Pour the marinade over the pork butt. Preheat oven to 320°F. Place the marinated pork butt on the banana leaves. Layer with sliced onions, tomatoes, and bell peppers. Add bay leaves.
Cover the pork tightly with additional banana leaves. Secure with kitchen twine. Cook in the oven slowly for 6 hours, or until the pork is incredibly tender. Shred the pork. Serve with tortillas, salsa, pickled red onions, chiles and your favorite toppings
SEARED PIER 22 SIGNATURE ALASKAN HALIBUT WITH CILANTRO
LIME CREMA & ROASTED POBLANO SALSA
INGREDIENTS
• 6 oz Pier 22 Signature Alaskan Halibut
• Katy's Kitchen Sea Salt
• Katy’s Kitchen Café Grind Black Pepper
• 3 oz Shamrock Farms Crema Mexicana Sour Cream
• 2 tbsp Markon Ready-Set-Serve Cilantro
• 1 Markon Jalapeño, seeded
• 3 tbsp Markon Essentials Lime, juiced
• 2 tbsp Markon Ready-Set-Serve Pico De Gallo
• 1 tbsp Roasted Poblano, diced
DIRECTIONS
Season salt halibut with salt and pepper. Sear halibut over medium heat each side for 3 minutes or until done. Remove and pat dry with a paper towel.
Combine sour cream, 2 tbsp cup lime juice, cilantro, and jalapeno in a blender. Blend until smooth and refrigerate.
Combine Pico de Gallo with roasted poblano, and 1 tbsp lime juice and mix well. Refrigerate.
Ladle 3 oz of cilantro crema on bottom of plate, place halibut in the center, and top with roasted poblano Pico de Gallo.
MARKON OYSTER MUSHROOMS IN MOLE ROJO SAUCE
INGREDIENTS
• 1 lb Markon First Crop Oyster mushrooms, cleaned and sliced
• 4 oz Dona Maria Mole Rojo
• 16 oz Katy’s Kitchen Chicken Broth
• 0.25 oz Don Juan Sheep’s Milk Black Garlic Manchego Cheese, grated
• Shamrock Farms Crema Mexicana, for garnish
• 1 tsp Katy’s Kitchen Kosher Salt
• ½ tsp Katy’s Kitchen Café Grind Black Pepper
• Katy’s Kitchen Sesame Seeds, for garnish
• Markon Micro Cilantro for garnish
DIRECTIONS
Sauté the sliced oyster mushrooms until they are tender and lightly browned. Season with salt and pepper to taste.
Lower the heat and add the Dona Maria Mole Rojo paste to the skillet. Stir and cook for about 1-2 minutes to toast the mole paste slightly. Gradually pour in the chicken stock, stirring constantly to incorporate the mole paste Allow the sauce to simmer gently for about 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld
To serve, spoon the oyster mushrooms and mole sauce onto a serving dish. Drizzle with Shamrock Farms Crema Mexicana and sprinkle with sesame seeds, grated Sheep’s Milk Black Garlic Manchego cheese, and micro cilantro for garnish.
Chef’s Tip: Add Sauteed Chicken Thighs for even more flavor!
BIRRIA GOLD CANYON PREMIUM PORK RAMEN
INGREDIENTS
Birria Pork
• 4-5 lbs Gold Canyon Premium Pork Butt, cut into large chunks
In a dry skillet over medium heat, toast the dried chiles for about 1-2 minutes on each side, until they become fragrant. Be careful not to burn them.
In a saucepan, combine the toasted chiles and 4 cups of beef or chicken broth. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the chiles are softened. Transfer the softened chiles and broth to a blender. Add the quartered onion, garlic, oregano, cumin, coriander, black pepper, cloves, cinnamon, apple cider vinegar, tomato paste, and salt. Blend until smooth.
Place the pork butt in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 325°F. In a large Dutch oven or oven-safe pot, heat some oil over medium-high heat. Add the marinated pork butt and sear on all sides until browned. Add beef or chicken broth to just cover the pork. Bring to a simmer, then cover and transfer the pot to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shredded.
Remove the pot from the oven and shred the pork using two forks. Keep warm.
To Prepare the Ramen, simmer 8 cups of Hondashi broth. Heat the udon noodles according to the package directions, then drain and set aside. Divide the cooked noodles among bowls. Top each bowl with a generous portion of shredded birria pork and broth. Garnish with sliced green onion, fresh cilantro, and sweet corn.
VILLA FRIZZONI ITALIAN BEEF MEATBALL CRANBERRY & PROSCIUTTO TOAST
Preheat oven to 350°F. Place frozen meatballs on baking sheet and cook 20-25 minutes, set aside.
In a sauté pan over medium high heat cook the prosciutto until crispy 2-3 minutes, flip, and repeat. Remove from pan placed on tray lined with paper towel. Set aside.
Season the ricotta cheese with salt and black pepper to taste.
On the plate divide ricotta cheese onto each toast, top with meatballs, spoon cranberry overtops of meatballs, crumble prosciutto across the top, garnish with lemon zest and flat leaf parsley
• 3 tbsp Trifoglio Superiore Extra Virgin Olive Oil
• 4 oz Cobblestreet Mkt. Crumbled Gorgonzola Cheese
• 2 tbsp Grated Parmesan
• ½ cup Villa Frizzoni Shredded Mozzarella
• 1 tsp Markon First Crop Chives, chopped
• 1 bushel Markon Ready-Set-Serve Parsley
• 1 clove Markon Ready-Set-Serve Garlic, minced
• Katy’s Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
• 1 loaf French or Italian bread
DIRECTIONS
Combine butter, oil, cheese, garlic, herbs, and seasonings. Spread the mixture over bread and bake at 400°F.wrapped in foil for 10 minutes. Flip the oven to Broil and then open the bread up and broil until the blue cheese gets hot and bubbly.
CAESAR CHICKEN CIABATTA CLUB
Grande Cheese Company
INGREDIENTS
• 1 Brickfire Bakery Ciabatta Roll, sliced
• 1 oz (2 tbsp) Katy’s Kitchen Caesar Dressing
• 4 oz Regal Crest Signature Chicken Breast grilled, sliced diagonally
• 1 1/2 oz Grande Cepponelli Fresh Mozzarella
• 1 1/2 oz Grande Cepponelli Fresh Mozzarella
• 1/4 oz Pancetta, sliced, cooked
• 1 leaf Markon First Crop Green Leaf Lettuce
• 1 oz Villa Frizzoni Julienne Sun-Dried Tomatoes, drained
DIRECTIONS
Place 1 ciabatta roll, cut sides up, on flat work surface. Spread 1 tbsp Caesar dressing on each half.
Arrange 3 oz sliced chicken on bottom half of roll; top with 2 slices Grande Cepponelli Fresh Mozzarella. Arrange 1 slice Grande Cepponelli Fresh Mozzarella on top half of roll.
Bake open face in an impingement oven at 450°F for 1 to 1 1/2 minutes, in a deck oven at 450°F for 2 to 2 1/2 minutes, or until cheese is melted.
Layer 3 pancetta slices, 1 lettuce leaf and 1 oz sundried tomatoes on bottom half of roll. Close sandwich, slice in half. Serve.
RICOTTA & LETTUCE MARGHERITA PIZZA
Grande Cheese Company
INGREDIENTS
• 48 oz (6 cups) Grande Ricotta, whipped
• 3/4 cup Markon First Choice Basil, chiffonade
• 1/2 tbsp Trifoglio Superiore Olive Oil
• 1/8 tsp Katy’s Kitchen Kosher Salt
• 8 oz Villa Frizzoni Pizza Dough Ball
• 3 oz (6 tbsp) Pizza Sauce, prepared
• 3 oz (1 cup) Grande Low-Moisture, Whole Milk Shredded Mozzarella cheese
• 2 oz (1/2 cup) Markon First Crop Grape Tomatoes, halved
• 1/2 oz (1 cup) Markon Ready-Set-Serve Lettuce Blend
• 1 oz (2 tbsp) Villa Frizzoni Balsamic Vinegar
DIRECTIONS
Combine ricotta, basil, olive oil and salt. Cover and chill to hold.
Stretch the pizza dough to form a 12-inch thin crust. Spread 3 oz pizza sauce evenly over dough; top with 3 oz Grande Shredded Mozzarella. Dollop 4 oz Whipped Basil Ricotta evenly over pizza.
Bake at 500°F for 6 to 7 minutes in a deck oven or 3 to 4 minutes in an impingement oven or until cheese is melted and crust is golden.
Combine 2 oz grape tomatoes, 1/2 oz lettuce blend and 2 tbsp balsamic vinaigrette in small bowl and toss to blend. Portion over pizza.
THE BELLA BELLO PIZZA
INGREDIENTS
• 1 parbaked Roman crust
• 16 oz Stanislaus Tomato Magic
• 16 oz Latteria Sorrentina Fior di Latti Del Monti
• 10 slices Parmacotto Calabrese Salami Spianata
• 2 tbsp Divina Chopped Calabrian Chilis
• Mike’s Hot Honey
• Corto 100% California Extra Virgin Olive Oil
THE VILLA FIZZONI PIZZA
INGREDIENTS
• 1 Villa Frizzoni Pizza Dough Balls
• 16 oz Villa Frizzoni Pear Puree Tomato Sauce
• 16 oz Villa Frizzoni Shredded Feather Whole Milk Mozzarella Cheese
• Villa Frizzoni Italian Sausage Crumble
• Villa Frizzoni Pork & Beef Pepperoni
DIRECTIONS
Spread the Stanislaus Tomato Magic evenly over the parbaked Roman crust.
Tear and distribute the Latteria Sorrentina Fior di Latte cheese evenly over the sauce. Arrange the Parmacotto Calabrese Salami Spianata slices on top of the cheese. Sprinkle with Divina chopped Calabrian chilis.
Bake until crust is golden brown and cheese is melted and bubbly. Drizzle with Mike’s Hot Honey and a finish of Corto EVOO. Serve immediately.
DIRECTIONS
Spread the Villa Frizzoni Tomato Sauce evenly over the dough. Cover the entire crust with the Villa Frizzoni shredded mozzarella, pressing it into the edges. Add Villa Frizzoni toppings.
Bake until the crust is golden brown and the cheese is bubbly and caramelized. Let cool for a few minutes before slicing and serving
VILLA FRIZZONI MEATBALL SLIDERS
By Chef Brian Muscarella, Rosina Food Products
INGREDIENTS
• 8, 2 oz. Villa Frizzoni Beef & Pork Meatballs
• 24 oz. Marinara Sauce
• 8 Slider Rolls
• Slices of Villa Frizzoni Mozzarella Cheese, cut in half
DIRECTIONS
Heat meatballs in sauce at 160°F. Place meatballs on bottom half of roll and top with cheese. Cover meatball with top half of roll and serve
MOZZARELLA & PROVOLONE STUFFED PORTOBELLOS
From Saputo
INGREDIENTS
• 12 Markon Large Portobello Mushrooms, stemmed and gills removed
• 1 cup Saputo Gold® Mozzarella
• 1 cup Stella Provolone
• 6 tbsp Villa Frizzoni Balsamic Vinegar
• ½ cup Trifoglio Superiore Extra Virgin Olive Oil
• 1 cup Kikkoman Panko
• 1 cup Stella® Shredded Parmesan
• 1 clove Markon Ready-Set-Serve Garlic, minced
• 4 tbsp Markon Ready-Set-Serve Parsley, chopped
• 4 tbsp Markon First Choice Basil, chopped
• 2 tbsp Katy’s Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
DIRECTIONS
Preheat oven to 425°F.
Toss the portobello mushrooms in the balsamic vinegar, 1/4 cup of olive oil, and salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
In a large bowl, toss the remaining olive oil, garlic, and herbs. Toss with the Stella® parmesan and breadcrumbs. Season this mix with salt and pepper to taste, as well.
Mix the Saputo Gold® mozzarella and Stella® provolone and distribute evenly in the cupped side of each mushroom.
Next, distribute the breadcrumbs and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the cheese is molten and the bread and herb topping is a nice golden brown.
SICILIAN TOMATO REGAL CREST NAE PREMIUM CHICKEN WITH
• 1 medium Markon Ready-Set-Serve Red Onion, finely chopped
• 3 cloves Markon Ready-Set-Serve Garlic
• 1 Markon First Crop Red Bell Pepper, chopped
• 1 Markon First Crop Yellow Bell Pepper, chopped
• 1 can (14.5 oz) Villa Frizzoni Diced Tomatoes
• 1/4 cup Villa Frizzoni Tomato Paste
• 1/2 cup Katy’s Kitchen Chicken Broth
• 1/4 cup Dry White Wine, optional
• 1/4 cup Villa Frizzoni Kalamata Olives, pitted and halved
• 2 tbsp Villa Frizzoni Capers, Drained
• 1 tsp Katy’s Kitchen Dried Oregano
• 1 tsp Katy’s Kitchen Dried Basil
• 1/2 tsp Katy’s Kitchen Crushed Red Pepper Flakes
• 1/4 cup Markon First Choice Basil, chopped
• Markon First Crop Flat Leaf Parsley Polenta
• 1 cup Yellow Cornmeal (Polenta)
• 2 tbsp Shamrock Farms Unsalted Butter
• 1/2 cup Belgioioso Shredded Asiago Cheese
• 1 tsp Katy’s Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
DIRECTIONS
Season the chicken thighs with salt and pepper. Sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the red and yellow bell peppers and cook for another 5 minutes until softened. Stir in the diced tomatoes, tomato paste, chicken broth, and white wine (if using). Bring to a simmer. Add the Kalamata olives, capers, dried oregano, dried basil, and crushed red pepper flakes. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the tomato mixture. Cover and simmer for 20-25 minutes Stir in the fresh basil leaves and adjust seasoning with salt and pepper as needed.
Cook the polenta, stirring frequently, until the polenta thickens and pulls away from the sides of the saucepan, about 20-25 minutes. Add the butter and grated Asiago cheese until melted and well combined. Season with freshly ground black pepper.
Assemble & serve with a garnish of chopped fresh parsley.
SOUS VIDE PORCINI CRUSTED GOLD CANYON PREMIUM
WAGYU SIRLOIN CHATEAU
INGREDIENTS
Wagyu Sirloin Chateau
• Gold Canyon Premium Wagyu Sirloin
• Katy’s Kitchen Sea Salt
• Katy’s Kitchen Café Grind Black Pepper
• 2 tbsp Aspen Gold Canola Oil
• 2 tbsp Shamrock Farms Unsalted Butter
• 4 sprigs Markon First Crop Fresh Thyme
• 4 cloves Markon Ready-Set-Serve Garlic, smashed
Porcini Dust
• 1/4 cup Dried Porcini Mushrooms Powder
• 1 tbsp Katy’s Kitchen Kosher Salt
• 1 tsp Katy’s Kitchen Café Grind Black Pepper
• 1 tsp Katy’s Kitchen Garlic Powder
Sage Clarified Butter
• 1 cup Clarified Shamrock Farms Butter
• 6-8 Markon First Crop Sage Leaves
DIRECTIONS
Preheat the sous vide water bath to 130°F for mediumrare doneness.
Season the Wagyu sirloin steaks generously with salt and pepper. Vacuum-seal each individually or place them in zip-top bags using the water displacement method. Cook the striploin in the sous vide bath for 2 hours. Once cooked, remove from the sous vide bath and carefully pat dry with paper towels.
Mix all kosher salt, black pepper, porcini dust, and garlic powder.
Melt Clarified butter with fresh sage leaves.
Heat oil in a large skillet over high heat. Crust the sous vide sirloin with the Porcini Dust. Add the sous vide cooked Wagyu sirloin to the hot skillet and sear for 1-2 minutes on each side until a golden crust forms. Add butter, fresh thyme sprigs, and smashed garlic cloves to the skillet. Baste the steaks with the foaming butter and aromatics for additional flavor. Brush with Sage Clarified Butter to serve.
LEMON GARLIC SHRIMP SCAMPI
By Sugar Foods
INGREDIENTS
• 1 lb large Pierport Shrimp, peeled and deveined
• 8 oz Villa Frizzoni Penne Rigate
• 4 tbsp Shamrock Farms Unsalted Butter
• 4 cloves Markon Ready-Set-Serve Garlic, minced
• 1 Markon First Crop Lemon, Juice and zest
• 1 tsp Katy’s Kitchen Sea Salt
• 1/2 tsp Katy’s Kitchen Café Grind Black Pepper
• Markon First Crop Flat Leaf Parsley, chopped
DIRECTIONS
Cook penne according to package instructions. Drain and set aside.
In a skillet, melt butter over medium-high heat. Add minced garlic and cook until fragrant. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink. Stir in lemon juice and zest, Katy’s Kitchen Sea Salt, and black pepper. Toss the cooked pasta with the shrimp and sauce. Garnish with chopped fresh parsley before serving.
VILLA FRIZZONI BEEF & PORK MEATBALL WITH RICOTTA
CHEESE & MARINARA
By Chef Brian Muscarella, Rosina Food Products
INGREDIENTS
• Villa Frizzoni Beef & Pork Meatball
• Ricotta Cheese
• Marinara Sauce
• ¼ tsp Katy’s Kitchen Onion Powder
• 1/4 tsp Katy’s Kitchen Garlic Powder
• 1/4 Markon First Crop Flat Leaf Parsley, chopped
DIRECTIONS
Preheat oven to 350°F and arrange meatballs on a baking sheet. Bake meatballs in a 350°F oven for 2025 minutes. Set it aside. In a medium size saucepan, warm up your favorite marinara sauce over low heat; stirring to heat evenly. In a small bowl using a rubber spatula, combine the ricotta cheese, onion powder, garlic powder, and fresh
Pour a 1/2 cup of the warmed marinara sauce onto the bottom of a plate. Scoop a packed 1/2 cup of the ricotta mixture onto the center of the plate atop the marinara sauce and lightly flatten the ricotta mixture. Top with an additional 1/4 cup of marinara sauce and place a meatball on top. Serve with additional parsley for garnish.
GLOBAL INSPIRED DISHES
DOLMA STUFFED ROASTED TOMATOES
by FOODMatch
INGREDIENTS
• 12 Markon First Crop Tomato, about 4-5 lbs.
• 6 Divina Dolmas
• 2 tbsp Trifoglio Superiore Extra Virgin Olive Oil
• 1/2 tsp Katy’s Kitchen Sea Salt
• 1/4 tsp Katy’s Kitchen Café Grind Black Pepper
DIRECTIONS
Preheat oven to 400°F. Coat a 9" x 13" baking dish with cooking spray.
Cut the tops off the tomatoes and scoop out the inner flesh of all tomatoes with a spoon. Set the hollowedout tomatoes aside and place the Inner flesh in a blender. Add oil, 1/4 tsp each of salt and pepper and puree until smooth. Spread the puree in baking dish.
Lightly sprinkle the hollowed-out tomatoes with 1/4 tsp salt. Chop Dolmas thoroughly and stuff inside tomatoes with. Replace the tomato tops. Place stuffed tomatoes in the prepared baking dish and cover with foil. Bake for 15 minutes.
Remove foil and continue baking until the tomatoes are browned and the sauce has thickened, about 30 to 35 minutes more.
SHAMROCK FARMS MEDITERRANEAN COTTAGE CHEESE
TOASTINIS
INGREDIENTS
• 1 lb. Markon First Crop Cucumber, diced
• 1 lb. Markon First Crop Roma Tomatoes, diced
• ½ lb. Villa Frizzoni Kalamata Olives, pitted and halved
• ¼ cup Trifoglio Superiore Extra Virgin Olive Oil
• ¼ cup Katy’s Kitchen Red Wine Vinegar
• 2 tbsp Katy’s Kitchen Dried Oregano
• Katy’s Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
• 1 lb. Shamrock Farms Cottage Cheese
• Mini toast
• Markon Micro Basil
DIRECTIONS
Combine cucumber, tomato, and rough chopped olives in large bowl. Add oil, vinegar, and oregano and mix well.
Whip cottage cheese in food processor and put in piping bag. To serve, put a small scoop of the tomato mixture on a baguette slice and top with a dollop of whipped cottage cheese. Top with micro greens.
KIMCHI CHICKEN POTSTICKER SRIRACHA CRISPY SKIRT
By Ajinomoto
INGREDIENTS
• 6 Golden Tiger Chicken Kimchi Potstickers
• 1 tbsp Xtreme High Oleic Fry Oil
• 1 tsp Katy’s Kitchen All-Purpose Flour,
• ½ tsp Gochugaru
• ½ tsp Katy’s Kitchen Sriracha Sauce
• Markon Ready-Set-Serve Scallions for garnish
DIRECTIONS
Fry 6 Kimchi Potstickers on medium high heat in 1 tbsp of oil.
In a small bowl mix flour, Gochugaru, Sriracha.and a ¼ cup of water. Pour mixture in between potstickers and cover pan for approximately 5 minutes. Remove cover and allow remaining liquid to crisp.
Remove from pan and garnish with scallions and serve
CHOPPED THAI SALAD
INGREDIENTS
• 1 head Markon Napa Cabbage, chopped
• 1/2 cup Markon Ready-Set-Serve Shredded Carrots
• 1/2 Markon First Crop Cucumber, diced
• 1 Markon Watermelon Radish, thinly sliced
• 2 Markon First Crop Roma Tomatoes, diced
• 2 cups Markon First Crop Snap Peas, stringless
• 6 large Pierport Shrimp
• 1/2 tsp Katy’s Kitchen Sea Salt
• 1/4 tsp Katy’s Kitchen Café Grind Black Pepper
• Ken’s Mandarin Orange Sesame Dressing
• Optional garnish: sesame seeds, chopped cilantro or parsley
DIRECTIONS
Season the shrimp with salt, pepper, and a drizzle of olive oil. Grill the shrimp on medium-high heat for 2-3 minutes per side, or until they are pink and opaque. Set aside to cool slightly.
In a large mixing bowl, combine the chopped Napa cabbage, shredded carrot, diced cucumber, sliced watermelon radish, diced Roma tomatoes, and snap peas Toss with the dressing to lightly coat the ingredients. Place the grilled shrimp on top of the assembled salad. Sprinkle sesame seeds and chopped cilantro or parsley on top for extra flavor and presentation
ASIAN SALAD WITH SPICY POKE & PEPITAS
By Azar Nuts
INGREDIENTS
• 8 oz Pierport Poke Tuna Cubes
• 1 tsp Sesame Oil
• 2 tbsp Kikkoman Soy Sauce
• 1 tsp Nakano Rice Vinegar
• 1 tsp Cobblestreet Mkt. Minced Garlic
• Boston Bib Lettuce
• Katy’s Kitchen Raw Pepitas, lightly toasted
• ½ Markon Ready-Set-Serve Avocado, sliced
• 1 Markon English Cucumber, sliced
• Katy’s Kitchen Sesame Seeds, toasted
• Katy’s Kitchen Toasted Sesame Vinaigrette
• Katy’s Kitchen Kosher Salt
• Katy’s Kitchen Café Grind Black Pepper
• 3 tbsp Markon Ready-Set-Serve Cilantro, chopped
• Katy’s Kitchen Sriracha Sauce
DIRECTIONS
Toss tuna in sesame oil, rice wine vinegar, soy sauce & chopped garlic. Top Boston leaf lettuce with all remaining ingredients, and drizzle with toasted sesame dressing and sriracha & sprinkle w/ toasted pepitas.
PIER 22 PREMIUM TUNA SASHIMI
INGREDIENTS
• 2 oz Pier 22 Signature Tuna, block cut
• ½ cup Kikkoman Soy Sauce (or Tamari for Gluten-free)
• 1/8 cup Plum Wine
• ¼ cup Katy’s Kitchen Sugar
• 2 tbsp Katy’s Kitchen Cornstarch
• 2 tbsp Wasabi Powder
• ½ tsp Markon First Crop Chives, chopped
DIRECTIONS
Mix soy sauce sugar and plum wine and heat to bring to a boil. Make a cornstarch slurry and add to the plum wine and soy to thicken. Remove from heat place in container and refrigerate.
Mix Wasabi Powder with water to make a paste set aside and refrigerate
Slice Raw Tuna at an angle ¼ inch thick. Place sliced tuna on a plate drizzle with plum wine and soy. Dot with Wasabi to taste and sprinkle chopped chives over tuna.
• 1 tbsp Trifoglio Superiore Extra Virgin Olive Oil
• 1 cup Bountiful Harvest Dried Apricots, halved
• 1/2 cup Villa Frizzoni Pitted Green Olives, halved
• 1/4 cup Markon Ready-Set-Serve Cilantro, chopped (plus extra for garnish)
• 1/4 cup Markon Ready-Set-Serve Parsley, chopped (plus extra for garnish)
DIRECTIONS
Heat the 2 tbsp oil in a large Dutch oven or heavybottomed pot over medium-high heat. Add the lamb stew meat in batches, browning on all sides. Remove the browned lamb to a plate and set aside.
In the same pot, add the chopped onion and sauté until softened and golden, about 5 minutes. Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant. Stir in the ground cumin, coriander, cinnamon, turmeric, paprika, allspice, black pepper, cloves, and cayenne pepper (if using). Cook the spices for 1-2 minutes to toast them and release their flavors. Add the tomato paste to the pot and cook, stirring frequently, for 2-3 minutes.
Return the browned lamb to the pot, along with any accumulated juices. Pour in the diced tomatoes and beef or lamb broth. Stir to combine. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the lamb is tender.
About 30 minutes, add the dried apricots and green olives to the pot. Stir in the chopped cilantro and parsley. Season with salt to taste.
In a medium saucepan, bring the water, olive oil, and salt to a boil. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff the couscous with a fork and stir in the chopped cilantro, parsley, toasted slivered almonds, and raisins or currants
To serve, place a generous portion of couscous on each plate. Spoon the Moroccan lamb stew over the couscous. Garnish with additional chopped cilantro and parsley.
GOLD CANYON SIGNATURE ST. LOUIS DRY RUBBED RIBS WITH
Combine brown sugar, paprika, black pepper, kosher salt, chili powder, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano. Mix well to ensure an even distribution of spices.
Remove the membrane from the back of the ribs if not already done. This can be done by using a knife to lift the edge of the membrane and then pulling it off with a paper towel for better grip.
Chef’s Tip: Lightly coat the ribs with yellow mustard so the dry rub adheres to the meat
Generously apply the dry rub to both sides of the ribs, pressing it into the meat to ensure it sticks well. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.
Preheat your smoker or grill to 225°F (107°C) for indirect cooking. If using a charcoal grill, set it up for indirect heat with coals on one side and a drip pan filled with water on the other. Soak the wood chips or chunks in water for at least 30 minutes, then drain. This helps create smoke.
Place the ribs on the smoker or grill, bone side down, over indirect heat. Add the soaked wood chips or chunks to the heat source to begin smoking. Maintain a consistent temperature of 225°F (107°C) and smoke the ribs for 5-6 hours, or until the meat is tender and pulls away from the bones easily. During smoking, you can add more wood chips as needed to keep the smoke going.
In a medium saucepan, combine Asian BBQ, Plum sauce, and cracked lemongrass stalks. Bring the mixture to a simmer over medium heat, stirring occasionally for 10 minutes. Remove from heat. Let the sauce cool to room temperature. Remove the ribs from the smoker or grill and let them rest for about 10 minutes before slicing.
GOLD CANYON PREMIUM GROUND BISON FIRECRACKER
BOWL
INGREDIENTS
• 1 lb Gold Canyon Premium Ground Bison
• 1 tbsp Aspen Gold Canola Oil
• 3 tbsp Cobblestreet Mkt. Minced Garlic
• 1 Markon Ready Set Serve Diced Onion
• 1 Markon Essentials Bell Pepper, finely chopped
• 1 tbsp Kikkoman Soy Sauce (or Tamari for Gluten-free)
• 1 tbsp Katy’s Kitchen Sriracha Sauce
• 1 tsp Katy’s Kitchen Smoked Paprika
• 1 tsp Katy’s Kitchen Ground Cumin
• 1 tsp Katy’s Kitchen Chili Powder
• Katy’s Kitchen Kosher Salt, to taste
• Katy’s Kitchen Café Grind Black Pepper
• 2 cups Bountiful Harvest Quinoa, cooked
• 1 cup Markon Ready-Set-Serve Shredded Carrots
• 1/4 cup Markon Ready-Set-Serve Green Onions, chopped
Firecracker Sauce
• 1/4 cup Katy’s Kitchen Mayonnaise
• 1 tbsp Katy’s Kitchen Sriracha Sauce
• 1 tbsp Nakano Rice Vinegar
• 1 tsp Katy’s Kitchen Honey or agave nectar
• 1 tsp Sesame Oil
• 1 tsp Kikkoman Soy Sauce (or Tamari for Glutenfree)
• 1/2 tsp Katy’s Kitchen Garlic Powder
• 1/2 tsp Katy’s Kitchen Ginger Powder
DIRECTIONS
To prepare the Bison, heat oil in a large skillet over medium-high heat. Add the minced garlic and chopped onion, and sauté until they become translucent. Add the bell pepper and cook for another 2-3 minutes until softened. Add the ground bison to the skillet, breaking it up with a spoon as it cooks. Cook until browned and fully cooked through. Stir in the soy sauce, sriracha, smoked paprika, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until well combined and heated through.
For the Firecracker Sauce, whisk the mayonnaise, sriracha, rice vinegar, honey, sesame oil, soy sauce, garlic powder, and ginger powder until smooth. Adjust the spice level to your preference.
Divide the cooked quinoa evenly among four bowls. Top with the cooked ground bison mixture, shredded carrots, and firecracker sauce over the top. Garnish with chopped green onions, sesame seeds
GOLD CANYON PREMIUM DUROC PORK BELLY BURNT ENDS WITH
• 1/4 cup Kikkoman Soy Sauce (or Tamari for Gluten-free)
• 1 tbsp Markon First Crop Ginger, grated
• 2 tbsp Cobblestreet Mkt. Minced Garlic
• 1 tsp Katy’s Kitchen Crushed Red Pepper Flakes, optional
• 1 tbsp Katy’s Kitchen Cornstarch mixed with 2 tbsp water slurry)
DIRECTIONS
Preheat your smoker or grill to 250°F.
In a bowl, mix the brown sugar, paprika, kosher salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper. Coat the pork belly with oil and then evenly rub the spice mixture over the pork belly cubes. Smoke the pork belly at 250°F for about 2.5 to 3 hours, or until it is tender and develops a nice bark.
While the pork belly is smoking, prepare the plum glaze. In a saucepan over medium heat plum sauce, soy sauce, grated ginger, minced garlic, and red pepper flakes. Bring to a simmer, stirring occasionally for about 15-20 minutes. Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the glaze thickens further. Remove from heat and set aside.
Once the pork belly is smoked and tender, transfer to a large bowl. Pour the plum glaze over the pork belly cubes and gently toss to coat evenly.
Increase the smoker or grill temperature to 300-325°F. Return the glazed pork belly cubes to the smoker or grill and cook for an additional 30-45 minutes, or until the glaze caramelizes and the burnt ends are sticky and caramelized.
KOREAN-STYLE GLAZED PORK WINGS
By Smithfield Culinary
INGREDIENTS
• 8 Smithfield Smoke’nfast Boneless Pork Wings
• 3 tbsp Korean Red Chile Paste (Gochujang)
• ¼ cup Maple Syrup
• ½ cup + 1 tbsp Light Soy Sauce, divided
• 1 cup Makon Shredded Napa Cabbage
• 2 cups Markon First Crop Hearts Of Romaine Lettuce
• 1 tbsp Toasted Katy’s Kitchen Sesame seeds
• 1 bunch Markon Ready-Set-Serve Green Onions
• 1 tbsp + 2 Tsp Toasted Sesame Seed Oil, divided
• ¼ cup + 1 tbsp Nakano Rice Vinegar, divided
DIRECTIONS
Combine gochujang paste, maple syrup, ½ cup light soy sauce, ¼ cup rice wine vinegar, and 1 tbsp toasted sesame seed oil, and mix well. Place pork wings in same bowl, and mix, coating well.
Place in preheated 350°F oven, and cook thoroughly, rotating pork wings to keep a consistent texture.
Shred napa cabbage and romaine hearts, and add 2 tsp toasted sesame seed oil, 1 tbsp rice wine vinegar and 1 tbsp light soy sauce.
Assemble salad on plate, and place pork wings over it. Garnish with julienned green onions.
MISO-MARINATED GOLD CANYON PREMIUM PORK
TENDERLOIN
INGREDIENTS
• 1, 1.5 lb Gold Canyon Premium Pork Tenderloin
• 3 tbsp White Miso paste
• 2 tbsp Kikkoman Soy Sauce (or Tamari for Gluten-free)
• 2 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Katy’s Kitchen Honey
• 2 tbsp Cobblestreet Mkt. Minced Garlic
• 1 tsp Markon First Crop Ginger
• 1 tbsp Sesame Oil
DIRECTIONS
In a bowl, combine the white miso paste, soy sauce, mirin, sake, honey, minced garlic, grated ginger, and sesame oil. Mix well to form a marinade. Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Preheat your oven to 375°F (190°C). Remove the pork tenderloin from the marinade and pat it dry with paper towels. Heat a large ovenproof skillet over mediumhigh heat. Add a bit of oil to the skillet. Sear the pork tenderloin on all sides until it is browned, about 2-3 minutes per side. Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 5-10 minutes before slicing into medallions to serve. Top with Pickled Chayote Squash.
PICKLED CHAYOTE SQUASH
INGREDIENTS
• 2 Markon Chayote Squash, thinly sliced
• 1 cup Nakano Rice Vinegar
• 1/2 cup Katy’s Kitchen Sugar
• 1 tbsp Katy’s Kitchen Sea Salt
• 1 tsp Katy’s Kitchen Mustard Seed
• 1 tsp Katy’s Kitchen Black Peppercorns
• 2 Katy’s Kitchen Bay Leaves
• 1 Markon Red Chili, thinly sliced, optional
DIRECTIONS
In a small saucepan, combine the rice vinegar, 1/2 cup water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Add the mustard seeds, black peppercorns, bay leaves, and sliced red chili (if using). Stir to combine and remove from heat. Place the thinly sliced chayote squash in a heatproof bowl or jar. Pour the hot pickling liquid over the chayote, ensuring it is fully submerged. Let the chayote cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight for best results.
In a large bowl, whisk the toasted sesame marinade and red pepper flakes. Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Preheat a cast iron skillet over high heat until it is smoking hot. Remove the flank steak from the marinade and pat it dry with paper towels. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing against the grain.
Serve with Asian Slaw on the side or as a garnish on top of the steak.
ASIAN SLAW
INGREDIENTS
• 3 cups Markon Ready-Set-Serve Super Slaw Mix
• 3 tbsp Markon Ready-Set-Serve Cilantro, chopped
• 3 tbsp Markon First Crop Mint, chopped
• 3 tbsp Markon First Choice Basil, chopped
• 1/4 cup Roland Foods Sweet Chili Sauce
• 2 tbsp Nakano Rice Vinegar
DIRECTIONS
Combine the Super Slaw mix and chopped cilantro, mint, and basil.
Whisk the sweet chili sauce with rice vinegar. Pour the dressing over the slaw and toss to coat evenly.
DESSERTS &
STRAWBERRY SHORTCAKE DOUGHNUTS, MEXICAN CREMA
SEMI FREDDO, SHISO SUGAR
by Chef Michael Voltaggio
INGREDIENTS
Semi Freddo
• 250 g Shamrock Farms Crema Mexicana Sour Cream
• 500 g Shamrock Farms Heavy Cream
• 125g Katy’s Kitchen Sugar
• 4 sheets Gelatin
• 1 can Red Velvet Cocoa Butter Spray
Strawberry Blood Orange Coulis
• 1 lb. Markon Strawberries, quartered + extra for plating
• 1 cup Katy’s Kitchen Sugar
• ½ cup Blood Orange Juice
Shiso Sugar
• 10 shiso leaves + extra for plating
• ¼ cup Katy’s Kitchen Sugar
• 1 Markon Essentials Lime, zested
Donuts
• Xtreme High Oleic Fry Oil
• 225 g Shamrock Farms Cream Cheese
• 10 g Katy’s Kitchen Sugar
• 2.5 g Katy’s Kitchen Sea Salt
• 125 g Katy’s Kitchen All-Purpose Flour, sifted
• 5 g Baking Powder
• 2 Fair Meadow Eggs
DIRECTIONS
Heat cream and sugar in a small pot. Add bloomed gelatin leaves. Stir in the Crema. Pour into molds. Once frozen, remove from molds. Spray with red velvet spray and store in freezer until ready to serve.
For the coulis, simmer 1lb strawberries, sugar, and blood orange juice until tender. Blend until smooth. Cool until ready to serve. Store in squeeze bottle.
Mince the shiso. Place in mortar/pestle add lime zest. Add sugar. Grind until well mixed.
In a stand mixer, whip cream cheese to a smooth, buttery consistency. Turn mixer to low speed. Mix flour, sugar, baking powder, and salt and add to cream cheese mixture. Add eggs one at a time until well mixed.
Fry doughnuts at 330°F for 5-6 minutes Inject with strawberry coulis using the squeeze bottle. Place doughnuts around the strawberries. Season with shiso sugar.
To plate, cut remaining strawberries in half. Place 3 halves in each bowl. Drizzle coulis over the berries. Place three crema semi Freddo around each strawberry alternating real and “fake” berries. Put a shiso leaf on each semi Freddo to create the effect of a strawberry stem.
Defrost Cannoli Cream. Fill Cannoli Shells immediately prior to service. Top with powdered sugar and serve.
BRICKFIRE BAKERY COOKIE BARS
INGREDIENTS
• 6, 1.5 oz Brickfire Bakery Double Chocolate
Cookie Dough
• 6, 1.5 oz Brickfire Bakery Chocolate Chunk
Cookie Dough
DIRECTIONS
Pre-heat oven to 330°F.
Take six pre-portioned cookie dough units each of Chocolate Chunk and Double Chocolate and place alternating flavors 3 across and 4 down in a parchment lined or greased 9x9 pan.
Bake for 36 minutes; or until the edges of the Chocolate Chunk are golden brown
Take out pan and let it cool for a minimum of 20 minutes.
Chef’s Tip: Adjust baking times to personal preference of consistency. For a crispier texture, add 1-2 minutes to bake time.
NOT-SO-SIMPLE SYRUPS
by FOODMatch
INGREDIENTS
• 1 cup Katy’s Kitchen Sugar
• 1 cup Water
• 1/4 cup Divina Fig Spread (or Sour Cherry Spread)
DIRECTIONS
Heat ingredients in a saucepan over medium-low, whisking until sugar dissolves Allow the syrup to cool. Use immediately or store covered and refrigerated.
LA PIÑA DIABLA
by Four Leaf Roasters
INGREDIENTS
• 0.375 oz Monin Lavender Syrup
• 0.375 oz Monin Vanilla Syrup
• 4 oz Four Leaf Cold Brew Concentrate
• 1 oz Rejuv Pineapple Juice
• 1.25 oz Shamrock Farms Half & Half
• 1 dash Katy’s Kitchen Cayenne Pepper
DIRECTIONS
Mix Cold Brew Concentrate, syrups, and pineapple juice.
Stir constantly while slowly adding the Half & Half. Add Cayenne Pepper to taste, whisking until well incorporated. Pour over ice and serve.
Chef’s Tip: The spice intensity of Cayenne Pepper may vary. Test periodically while adding cayenne for larger batches
MARKON LEMON-GINGER BERRY SMASH
INGREDIENTS
• Markon Blackberries
• Markon Strawberries
• 0.5 oz Markon Ready-Set-Serve Fresh Lemon Juice
• 1 tbsp Katy’s Kitchen Honey
• 1 oz Shasta Ginger Ale
• 1 sprig Markon First Crop Rosemary
DIRECTIONS
Mix equal parts honey and water (e.g., 1 tbsp honey and 1 tbsp water) until well combined.
In a shaker, muddle 2 oz of mixed berries with the rosemary sprig. Add the lemon juice and .5 oz honey syrup to the shaker. Fill the shaker with ice and shake well. Strain the mixture over ice in a glass. Top with the ginger beer and give it a gentle stir. Garnish with a light sprig of rosemary
Chefs Tip: Torch the rosemary for effect!
SHAMROCK FARMS SALTED CARAMEL WHITE RUSSIAN
INGREDIENTS
• 2 ounces Shamrock Farms Heavy Cream
• 1 ounce Salted Caramel Monin Syrup
• 1 ounce Four Leaf Cold Brew
• Katy's Kitchen Carmel Sauce
DIRECTIONS
Shake heavy cream, salted caramel syrup and cold brew with ice. Strain into glass and top with caramel sauce.
TARRAGON PALOMA MOCKTAIL
INGREDIENTS
• 2 cups Monin Agave Syrup
• 1/4 cup Water
• 2-3 sprigs Markon First Crop Tarragon
• 2 oz Markon Grapefruit Juice
• 0.5 oz Markon Ready-Set-Serve Fresh Lime Juice
• 1 oz Jarritos Club Soda
• Katy’s Kitchen Salt for rimming the glass
• Dehydrated grapefruit wheel for garnish
DIRECTIONS
In a small saucepan, combine the agave syrup and water and tarragon to make the syrup. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Reduce the heat to low and let it simmer for about 5-7 minutes, allowing the tarragon to infuse the syrup. Remove the saucepan from heat and let the syrup cool to room temperature. Once cooled, strain the syrup through a fine mesh strainer to remove the tarragon sprigs. Pour the tarragon agave syrup into a clean bottle or jar. Store in the refrigerator and use as needed.
In a shaker, combine the grapefruit juice, lime juice, andt0.5 oz tarragon agave syrup. Shake well to mix the ingredients thoroughly.
Rim a glass with salt Fill the prepared glass with ice. Strain the shaken mixture into the glass. Top off with the club soda and give it a gentle stir. Garnish with a dehydrated grapefruit wheel.
MARKON CUCUMBER-MINT “MOJITO”
INGREDIENTS
• 2 oz Markon Limeade
• 1/4 Markon First Crop Cucumber, peeled and chopped
• 4-5 Markon First Crop Mint
• 2 oz Perrier Sparkling Water
• Markon Mint crystals (for rimming the glass)
• Garniche Lime Wheel
DIRECTIONS
Rim a glass with mint crystals. To do this, run a lime wedge around the rim of the glass, then dip the rim in mint crystals.
In a blender, combine the limeade, chopped cucumber, and mint leaves. Blend until smooth. Strain the mixture into a glass to remove any pulp or solid pieces. Add the sparkling water to the glass and gently stir to combine. Garnish with a lime wheel.
