Dish! - 2020 Issue 1

Ideas for Lent p2 | Pork Brisket 2 Ways p10 | College & University Trend p23

Foodservice Solutions Magazine | Issue One 2020 | martinbros.com

r a e Y New k! o o L w Ne

NEW!

Egg Bake Bites TAKE A BRUNCH FAVORITE WHEREVER YOU GO

Make your operation a grab-n-go destination with our spin on an egg bake dish. Perfect for breakfast, brunch, or lunch!

Supreme with Cheddar Cheese,

Ultimate Grab-n-Go: HIGH PROTEIN • GLUTEN FREE HEAT-N-SERVE • HANDHELD

Ham, Bacon, Spinach & Red Pepper (969520 - 200/2 oz)

Grab-n-go has grown 33% in the last 4 years

79% of consumers view C-stores as a grab-n-go destination

Grab-n-go interest is highest in the morning and lunchtime

59% of consumers feel good about food labeled high protein

For more information, visit us at sunnyfresh.com or call 1-800-872-3447.

Order today by contacting your Cargill Representative.

Source: Datassential CPP 2017/2018 Grab-n-Go.

©2019 Cargill, Incorporated | Printed in U.S.A. | 09.2019

Happy New Year!

It’s 2020! Seems like a good time to kick off something new! We’ve got a new look and some new content coming your way this year! You’ll notice some new sections, new product highlights and much more!

Foodservice Solutions Magazine | 2020 Issue One | martinbros.com Foodservice Solutions Magazine | 2020 Issue One |

EXECUTIVE VICE PRESIDENT Diane Chandler

In this issue, you’ll find ideas for the upcoming holidays and other fun features like recipes to cute up carrots and info on Indian cuisine and plant-forward trends.

What do you think? Feel free to email me! I’d love to hear from you!

Best wishes for a great 2020!

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

KRYSTLE KETTMAN

Managing Editor | kkettman@martinbros.com

MARKETING MANAGER Angie Dark

VENDOR MARKETING COORDINATOR Krystle Kettman

CATEGORY MARKETING MANAGERS

this issue

Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet

DIETITIANS

Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin, Julie Miller

SENIOR LIVING SPECIALISTS Erika Kramer, Ryan Young

2

Getting Hooked

Ideas for Lent

10

One Ingredient Two Ways Pork Brisket

SENIOR LIVING DINING CONCEPTS SPECIALIST Denise Funk

MEDICAL SUPPLIES SPECIALIST Becky Miller

EQUIPMENT & SUPPLY SPECIALISTS

14

St. Patrick’s Day

Feature Recipe

Mary Schott, Dustin Rider, Rick Moser, Mario Mery, Kam Miller

CULINARY

Scott Fadden, Steve Tiezzi, Doug Voss, John Smith, Don Wallace

GRAPHIC DESIGNERS

16

20

CULINARY CONCEPTS

Inspired by Indian Cuisine

22

SENIOR LIVING

Rethinking the Renal Diet

23

COLLEGE & UNIVERSITY

Plant-Forward Trends

trend spotlight

Cute Up Carrots

4 Unique Ways

Rob Swiatly, Jeff Sadler, Trevor Holman, Bill Pendry, C. Allyn Slack, Beth Keeney

PHOTOGRAPHY Rob Swiatly

VIDEOGRAPHY C. Allyn Slack

18

Valentine’s Day

Special Idea

Alternative Proteins Pages 6-13

MARKETING BRAND STRATEGIST Beth Keeney

INTERACTIVE DESIGN SPECIALIST Bill Pendry

*Potential profits are based on average prices and serving sizes.

Martin Bros. reserves the right to correct all printing errors.

Coming up Next issue spring ideas & more

dish! | martinbros.com | 1

Recipe Inspirations

Getting Hooked

Ideas for Lent – February 26 through April 9

SPICY CRAB DIP 1 lb 1 lb 1/2 cup

1/4 cup 1 Tbsp 1 tsp As needed

As needed As needed

Fortune Meribelle™ Super Lump Crab Meat (371760) Kraft Heinz Philadelphia® Cream Cheese (903718) Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (630040) Milk Paris Brothers Cervasi® Lemon Juice (733120) McCormick Garlic Powder (472341) McCormick Frank’s RedHot® Original Cayenne Pepper Sauce (560771) Salt Pepper

PREP | Pour crab into a strainer and check for shells. Mix all ingredients together, except crab, until well blended. Fold in crab.

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Fish & Gourmet The Seafood & Gourmet Specialists

MERIBELLE™ SUPER LUMP CRAB MEAT (371760 – 1/1 lb) Features sweet white meat pieces of jumbo lump, broken lump and body meat.

Best used for crab cocktails, crab cakes, salads, dips and garnishes.

KEEBLER® CRACKER MEDLEY (410870 – 1/25 sleeve) Toasteds® Wheat (3), Toasteds® Sesame (3), Toasteds® Buttercrisp (3), Club® Original (4), Club® Multigrain (4), Town House® Original (8)

Keep it social.

Promote your Lent specials on all of your social media outlets for added visibility. ~30K social media posts featuring seafood, peaking at the start of Lent.

Source: Technomic, 2017 King & Prince Seafood

Food trucks continue to be popular, and so does bringing them inside to a sit-down or grab-and-go setting with a little extra flair.

Think unique, fun foods that you’d get at a street cart, fair or festival…with unique plate presentations.

This recipe uses the Spicy Crab Dip as an ingredient!

Recipe Inspirations

CRAB TOSTADAS 1 batch 12 each 3 cups 10-16 each 8-12 oz 6 oz As needed As needed

Spicy Crab Dip (see recipe) Catallia White Corn Tortillas (953230) Capital City Avocados (375060), diced Capital City Tomato Medley (362155), halved Bix Diced Red Onions (380381) Capital City JalapeĂąos (365150), diced Cilantro (360491) Wholesale Limes (376212), wedges

PREP | Fry tortillas at 350°F until crisp, approximately 1-2 minutes. Tips: Watch for bubbles. You can pop the bubbles while the tortillas are cooking. Make sure to keep tortillas as flat as possible.

Drain. Spread Spicy Crab Dip on top. Top with remaining ingredients. Serve with lime wedges.

YIELD | 4 (3 tostadas each)

Cost $9.93 | Sell $21.99 Potential Profit $12.06

A colorful mix ! for plate appeal

CAPITAL CITY TOMATO MEDLEY (362155 - 12/16.5oz)

WHITE CORN TORTILLAS (953230 - 12/40 ct) With a thick and sturdy texture, these tortillas are perfect, even for rolling for enchiladas. They are pliable but will not break when bent.

dish! | martinbros.com | 3

Recipe Inspirations

BLOODY MARY SHRIMP PASTA 12 oz 12 each

1-1/2 cup

1 cup 2 Tbsp 1/2 cup As needed As needed As needed

Marzetti Rotini (984190), thawed Aqua Star Aqua Gold™ Phosphate Free Peeled & Deveined Shrimp – 16/20 ct (959860), tail removed Madame Mary Bloody Mary Mix (575700 or 575710) or Morning Wood Bloody Mary Mix (450130 or 450120) Capital City Tomato Medley (362155), halved Capital City Jalapeños (365150), diced Anchor Chef’s Heavy Cream (929770) Shullsburg Italia™ Shredded Parmesan Cheese (900190) Bix Basil (391000) Fresh Garlic, roasted

PREP | Place shrimp in a non-reactive bowl, pour 1/2 cup bloody Mary mix overtop and let sit for 15-30 minutes. Sauté tomatoes and jalapeños for 1-2 minutes. Add shrimp, continuing to sauté while tossing shrimp to cook on both sides. Add remaining bloody Mary mix and cream. Bring to a simmer. Add rotini.

Cook until hot. Serve topped with parmesan cheese. Decorate with basil and garlic.

YIELD | 2

Cost $5.73 | Sell $17.99 Potential Profit $12.26

Clean Label AQUA GOLD™ PHOSPHATE FREE PEELED & DEVEINED SHRIMP – 16/20 CT (959860 – 5/2 lb) • For those customers looking to remove phosphates from their accepted ingredients.

• This shrimp’s natural moisture is preserved with salt, sodium carbonate and sodium citrate.

Pre -Cooked ROTINI (984190 – 6/3 lb) Convenient precooked noodles that save time and labor with little or no waste and consistently al dente results every time.

Remove just the amount you need from the freezer, drop in boiling water to thaw for approximately 30 seconds and it’s ready to serve.

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Tip:

Phosphate-free shrimp performs similarly to all-natural shrimp – a sweet, clean taste and firm texture.

Recipe Inspirations

Local!

Use Blo

o dy M ar

x to y Mi Give it a Special Kick!

MADAME MARY BLOODY MARY MIX TEMPLETON, IOWA Original Recipe (575700 – 6/64 oz) Spicy Recipe (575710 – 6/64 oz)

MORNING WOOD BLOODY MARY MIX WEST DES MOINES, IOWA The Original (450130 – 12/32 oz) Thrill of Dill (450120 – 12/32 oz)

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Recipe Inspirations

MONTEREY SUNRISE SHRIMP WITH ZUCCHINI & TOMATOES 5 each 1 oz 1-1/2 each As needed As needed As needed As needed 1 cup 4 each 1/4 each

Aqua Star EZ Peel White Shrimp – 16/20 ct (959850) Roland Pomace Olive Oil (620390) Wholesale Lemon (376111), juice Salt Pepper McCormick Garlic Powder (472341) Roland Pomace Olive Oil (620390) Monterey Sunrise Blend (see recipe) Capital City Tomato Medley (362155), halved Capital City Zucchini (361451), halved, quartered

PREP | Combine shrimp, olive oil, lemon juice, salt, pepper and garlic powder. Let sit for 15-30 minutes. Remove shrimp from marinade. Grill until cooked through. Brush zucchini with olive oil, season with salt and pepper and grill until starts to soften and there are nice grill marks.

Serve shrimp on top of Monterey Sunrise Blend along with tomatoes and zucchini.

MONTEREY SUNRISE BLEND 2 lb 1-1/2 qt 2 Tbsp

InHarvest Sunrise Blend with Quinoa Flakes® (387720) Custom Culinary Gold Label True Foundations™ Chicken Base (500081), prepared McCormick Lawry’s® Roasted Garlic & Red Bell Pepper Monterey Style Seasoning (473241)

PREP | Bring prepared chicken base to a boil.

Add sunrise blend and seasoning. Cover and let sit 20 minutes.

YIELD | 16

Cost $5.73 | Sell $17.99 Potential Profit $12.26

o t m e h t e Tak LAWRYS® ROASTED GARLIC & RED BELL PEPPER MONTEREY STYLE SEASONING (473241 – 1/21 oz) This blend brings the mellow aroma and taste of slowly roasted garlic accented by colorful red bell peppers to any dish!.

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! y e r e t n Mo

Recipe Inspirations When It Comes To Nutrition, The Best Whole Grains Come Whole

Fact:

Intact grains have three original parts (the bran, endosperm and germ), but one or two of these parts are often removed during processing. The result is a less-nutritious grain.

Leaving grains intact let’s everyone from cafés to K12 enjoy great nourishment from great dishes.

e v i t a n r e Alt d n e r T n i e t o Pr

SUNRISE BLEND WITH QUINOA FLAKES® (387720 – 6/2 lb) A blend of wheat bulgur, buckwheat groats, Colusari Red Rice, 100% whole-grain quinoa flakes and whole brown flax seed.

Easy & Versatile

EZ PEEL WHITE SHRIMP – 16/20 CT (959850 – 10/2 lb) • Split and deveined shell-on shrimp.

• Can be served with the shell on or off.

• Leaving the shell on makes it a great shrimp to grill.

dish! | martinbros.com | 7

Recipe Inspirations

Housemade Multigrain Burger Aztec Blend™ Features/Benefits

Whole-Grain Blends — Exceptional nutrition and holding c

Ancient amaranth grains combined with InHarvest’s Colusari™ Red Rice, whole-grain brown rice and mul come together to complement any presentation.

• A great way to offer a plant-based option at a reasonable price.

Features & Benefits:

• Gluten-free • Can use the multigrain ingredient for other recipes, too, so you can • Made with whole grains spread the alternative protein trend across your menu.

• Heirloom ingredients (Colusari™ Red Rice is an heirloom seed and an InHarvest exclusive)

• Health and marketing benefits of housemade recipes – cleaner, • Complete protein thanks to the inclusion of split peas, making i great for vegetarian dishes more unique product.

• Holds well

• Amaranth has seven essential amino acids; considered a “super g • Textural and colorful • Kosher

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Recipe Inspirations

AZTEC MULTIGRAIN BURGER 2 lb 2-1/2 qt 2 cups 1 cup 1 cup 1 Tbsp 4 each 1 each 2 cups 1 tsp 1 Tbsp 2 Tbsp As needed As needed

InHarvest Aztec Blend™ (461310) Water Monterey Thin Sliced Mushrooms (360970), diced Capital City Red Peppers (361251), diced Bix Diced Yellow Onions (380718) Wholesale Minced Garlic (391021) Eggs, whites Egg Sugar Foods Bread Crumbs (415638) McCormick Ground Rosemary (470080) McCormick Ground Cumin (472291) Parsley (361163), chopped Salt Pepper

PREP | In a large pot, combine water and Aztec blend. Bring to a boil. Cover. Reduce heat to a simmer. Cook for 40 minutes or until water is absorbed. Remove from heat. Transfer to a bowl. Let cool to room temperature. Sauté mushrooms, peppers and onions for 3-4 minutes. Add garlic. Continue to sauté for an additional minute. Stir in cooled Aztec blend.

Add eggs, bread crumbs, rosemary, cumin and parsley. Add salt and pepper as needed.

Work until it all holds together. Chill for an hour. Form into patties. Griddle or pan fry for approximately 4 minutes on each side. Serve on a toasted bun with lettuce, tomato, avocado and onion.

YIELD | 48

AZTEC BLEND™

Did You Know?

Cost $1.79 | Sell $6.99 Potential Profit $5.20

You can promote this blend on your menu as Kosher and non-GMO.

capacity

own exclusive lti-color split peas

AZTEC BLEND™ (461310 – 6/2 lb) A blend of Colusari Red Rice, long-grain brown rice, multi-color peas and amaranth, which has seven of the nine essential amino acids…making it a “super grain”.

it

grain”

Ingredients: Colusari™ Red Rice, long grain parboiled brown rice, multi-color peas, amaranth

dish! | martinbros.com | 9

Recipe Inspirations

SANTA FE PORK BRISKET BURNT ENDS 1 each As needed As needed 1-2 cups As needed 1 lb

Seaboard Boneless Picnic Pork Brisket (319510) Roland Pomace Olive Oil (620390) McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231) Custom Culinary Gold Label Beef Base (908028), prepared Sweet BBQ Sauce (see recipe) Bix Sliced Yellow Onion (380715), sautéed

PREP | Preheat oven to 275°F oven. Rub brisket with olive oil and season with Santa Fe style seasoning. Sear all sides in a hot skillet until well browned. Heat prepared beef base to a boil and remove from heat. Add brisket. Roast until internal temperature reaches 170-180°F, then remove and let rest for at least 15-30 minutes. Get oven up to 350°F. Cut brisket into bite-size cubes. Toss with BBQ Sauce. Pour into shallow pan in one layer. Roast until sauce becomes caramelized and tacky. Serve topped with sautéed onion.

YIELD | Varies

SWEET BBQ SAUCE 1 cup 1/2 cup

Ken’s Sweet Baby Ray’s® Barbecue Sauce (560510) Brown Sugar

PREP | Mix ingredients together.

YIELD | Varies

APPLE HARVEST SALAD 2 lb 1-1/2 qt 3 cups 4 cups 2 cups 2 cups 2 cups

InHarvest Sunrise Blend with Quinoa Flakes® (387720) Water Ken’s Apple Cider Vinaigrette (562000) Granny Smith Apples (370750), peeled, medium diced Sugar Foods Fresh Gourmet® Dried Cranberries (581750) Bix Diced Celery (380506) Azar Pecans (462068)

PREP | Bring water to a boil. Add sunrise blend. Remove from heat. Cover and let sit for 20 minutes. Once cooled, toss together with remaining ingredients.

YIELD | 40

Cost $2.97 | Sell $9.99 Potential Profit $7.02

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t n e i d e r g n I e n O s y a W Two

Recipe Inspirations

The

Pork brisket is simply a substantial part of a boned-out picnic shoulder.

Ingredient

BONELESS PICNIC PORK BRISKET (319510 – 4/2 piece) • Cut from the front of the shoulder – the picnic pectoral muscle.

• Features the intramuscular infusion of a precise blend of lean pork protein and fat for the highest degree of flavor, tenderness and juiciness.

• Basted with up to a 16 percent added solution to ensure moist and tender meat.

• Highly tolerant to cooking abuse and extended holding times.

dish! | martinbros.com | 11

Recipe Inspirations

BLUEBERRY BOURBON PECAN PORK BRISKET 1 each As needed As needed As needed As needed 1 cup

Seaboard Boneless Picnic Pork Brisket (319510) Roland Pomace Olive Oil (620390) Salt Pepper Paris Brothers Terrapin Ridge Farms™ Blueberry Bourbon Pecan Jam (733140) Azar Pecans (462068), chopped

PREP | Preheat oven to 300°F oven. Rub brisket with olive oil and season with salt and pepper. Sear all sides in a hot skillet until well browned. Mix jam and pecans together. In a pan, add 1/4-1/2 inch of water. Add brisket.

Pour jam mixture over top. Roast until internal temperature reaches 170-180°F, then remove and let rest for at least 15-30 minutes. Reserve juice/jam. Slice brisket.

Plate, drizzling with reserved juice/jam.

YIELD | Varies

Kick

Up The

Jam!!!

TERRAPIN RIDGE FARMS™ BLUEBERRY BOURBON PECAN JAM (733140 – 6/11 oz) Blueberries bursting with flavor are married with pecans, raisins, cinnamon and a splash of bourbon. Not only is this jam a wonderful treat for breakfast on toast, pancakes and waffles but it is also great as an ice cream topper and as a finishing sauce for pork and poultry.

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a t e k s Bri ! y a W d n o Sec

Recipe Inspirations

GOLDEN JEWEL MULTIGRAIN GRATIN 2 lb 12 oz 1/4 cup 3 cups 2 cups 16 oz 3/4 cup As needed As needed

InHarvest Golden Jewel Blend® (461290), prepared, chilled Monterey Thin Sliced Mushrooms (360970) Wholesale Whole Peeled Shallots (360565), chopped Capital City Roma Tomatoes (362025), diced Wholesale Asparagus (360050), cut into 1-2 inch pieces Anchor Chef’s Heavy Cream (929770) Tulkoff Basil Pesto Genovese (347385) Foremost Cortona Shredded Mozzarella Cheese (900990) Feta Cheese Crumbles (905848)

PREP | Preheat oven to 375°F oven.

Sauté mushrooms, shallots, tomatoes and asparagus. Toss with golden jewel blend, cream and pesto. Place into ramekins or steamtable pan. Top with cheeses. Bake until hot and mozzarella cheese is melted YIELD | 34

SAUTEED ZUCCHINI & TOMATOES 4 cups 4 cups 2 cups 3 Tbsp As needed As needed

This blend should be treated like a pasta when holding.

Capital City Tomato Medley (362155), halved Capital City Zucchini (361451), cut into 1/4 inch coins Wholesale Red Onion (361112), large diced Wholesale Minced Garlic (391021) Salt Pepper

PREP | Sauté onion for 2-3 minutes. Add tomatoes and zucchini. Continue to sauté until tender. Add garlic. Adjust flavor with salt and pepper.

YIELD | 6-8

Cost $3.25 | Sell $11.99 Potential Profit $8.24

GOLDEN JEWEL BLEND® (461290 – 6/2 lb) A blend of pearled couscous, tri-colored orzo pasta, split baby garbanzo beans and red quinoa.

dish! | martinbros.com | 13

Recipe Inspirations

CORNED BEEF WRAP 4 oz 1 oz 3 oz 1 each

Tyson Hillshire Farm® Corned Beef Brisket – Fully Cooked (926040), heated, sliced thin IPAP Great Lakes Shredded Swiss Cheese (903768) Cider Apple Slaw (see recipe) Catallia Spinach Wrap (948538)

PREP | Place everything on wrap, fold and roll.

APPLE CIDER SLAW 2 lb 2 cups

Shredded Green Rainbow Cabbage (380260) Ken’s Apple Cider Vinaigrette (562000)

PREP | Mix ingredients together. Place in cooler. Let sit 1 hour before serving.

YIELD | 10-14

FRESH COTTAGE FRIES 1-1/2 lb As needed As needed

Wholesale Red Potatoes (361975) Salt Pepper

PREP | Clean and slice potatoes into 1/4 inch thick coins. Place into a bowl of water for 10-20 minutes. Drain well before frying.

Cook in 350°F fryer until crisp on the outside but still tender on the inside, approximately 3-5 minutes. Pour into a bowl or pan. Season immediately with salt and pepper.

YIELD | 4-5

SWEET & SOUR CABBAGE 1/2 cup 1/2 cup 8 cups 1-1/2 cups 1 cup 1/4-1/2 cup As needed As needed

Ken’s Apple Cider Vinaigrette (562000) Brown Sugar Bix Shredded Red Cabbage (380253) Granny Smith Apples (370750), peeled, chopped Bix Diced Yellow Onions (380718) Water Salt Pepper

PREP | Sauté apples and onions until tender.

Add remaining ingredients. Reduce to a simmer. Continue to cook until cabbage is tender, approximately 20-30 minutes. Adjust water as needed.

YIELD | 4-5

HILLSHIRE FARM® CORNED BEEF BRISKET – FULLY COOKED (926040 – 2/9 lb ave) • Fully cooked for quick and easy preparation.

• Made from USDA choice boneless brisket trimmed to 1/4 inch average fat cover.

• Seasoned with special curing and pickling spices.

• Great for traditional center-of-the-plate entrées or sandwiches.

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y a D ’s k c i r t St. Pa

Recipe Inspirations

e r u t a Fe

RUSSIAN DRESSING 1 cup 1/4 cup 3-4 Tbsp 1 Tbsp 1 tsp 1 tsp As needed As needed

Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (630040) Kraft Heinz Ketchup (551140) Wholesale Shallots (360565), chopped Horseradish (909010) Kraft Heinz Lea & Perrins® Worcestershire Sauce (520250) McCormick Fancy Spanish Paprika (472481) Salt Pepper

PREP | Mix ingredients together YIELD | 4-6

Cost $3.83 | Sell $11.99 Potential Profit $8.16

Chef’s Corner: A Note About Dressing for St. Pat’s Scott Fadden, Martin Bros. Operations Consultant & Corporate Chef “The debate is on. What was the original sauce on a Reuben? Thousand Island? Well, my first job was working in a Jewish deli for a wonderful Jewish family from the Old Country. We used Russian in all their 17 restaurants. Russian dressing looks a lot like Thousand Island dressing in color. Thus, since most restaurants already had Thousand Island in their kitchens, it became a standard.

As far as the difference – Thousand Island is sweeter, and Russian is savory. I hope you enjoy my recipe for Russian Dressing. If you’re looking for something to set your St. Pat’s menu apart, give it a try!” dish! | martinbros.com | 15

Recipe Inspirations

The Line Up MULTI-COLORED BABY CARROTS (348315 – 1/5 lb)

p U e t Cu s t o r r Ca Glazed

HONEY GARLIC GLAZED CARROTS 1 lb 2 Tbsp 2-3 Tbsp As needed As needed 2 Tbsp

Bix Multi-Colored Baby Carrots (348315) Butter, melted Honey (757300) Salt Pepper Wholesale Minced Garlic (391021)

PREP | Preheat oven to 375-400°F. Combine all ingredients except carrots. Toss mixture with carrots. Roast for 20-25 minutes or until carrots are tender.

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Take your vegGie side up a notch with these charming carrots!

Italian Style

Recipe Inspirations

PARMESAN GARLIC CARROTS 1 lb 2 Tbsp As needed As needed 1 Tbsp 1/3 cup

Bix Multi-Colored Baby Carrots (348315) Roland Pomace Olive Oil (620390) Salt Pepper Wholesale Minced Garlic (391021) Schreiber Grated Parmesan Cheese (430201)

PREP | Preheat oven to 375-400°F. Combine olive oil, salt, pepper and garlic. Toss with carrots. Roast for 15 minutes. Top with parmesan. Continue to cook for 5-10 minutes or until cheese melts and carrots are tender.

HERB ROASTED CARROTS 1 lb 2 Tbsp

Roasted

1 tsp 1 tsp 1 tsp 1/2 tsp 1/2 tsp 1/2 tsp

Bix Multi-Colored Baby Carrots (348315) Roland Pomace Olive Oil (620390) McCormick Grill Mates® Montreal Steak® Seasoning (471181) McCormick Basil Leaves (472151) McCormick Parsley Flakes (472501) McCormick Garlic Powder (472341) Salt Pepper

PREP | Preheat oven to 375-400°F. Combine all ingredients except carrots. Toss mixture with carrots. Roast for 20 minutes or until carrots are tender.

Sweet Heat

SWEET CHILI CARROTS 1 lb 2 Tbsp As needed As needed 1/3-1/2 cup

Bix Multi-Colored Baby Carrots (348315) Roland Pomace Olive Oil (620390) Salt Pepper McCormick Frank’s® RedHot® Sweet Chili Sauce (561090)

PREP | Preheat oven to 375-400°F. Combine olive oil, salt and pepper. Toss with carrots.

Roast for 15 minutes. Top with sauce. Continue to cook for 5-10 minutes or until carrots are tender.

dish! | martinbros.com | 17

Won’t last long!

RASPBERRY FUDGE CAKE HEARTS 6 lb 48-72 oz As needed As needed As needed As needed As needed

General Mills Gold Medal® Chocolate Brownie Mix (400020) General Mills Gold Medal® Chocolate Fudge Icing (401740) Raspberry Cream Cheese Filling (see recipe) Lyons Raspberry Designer Dessert Sauce™ (771380) Rich’s On Top® Original Whipped Topping (988060) Wholesale Raspberries (377230) Chocolate, shavings

PREP | Bake brownies as directed. Cool on a rack, then place in freezer for approximately 30 minutes. You’ll want to have them start to freeze but not fully frozen. Pull from freezer. Using a heart shaped cookie cutter, cut brownies. Set aside the hearts. Take two of the heart brownies. Spread Raspberry Cream Cheese Filling on one of the hearts. Top with second heart.

Lightly press together. Chill for 1 hour before glazing with icing. To glaze, heat icing just until it runs off a spoon. Place hearts onto a cooling rack or screen. Spoon icing over hearts. Let set up. Chill until ready to serve. Hold up to 4 days in cooler. Garnish with dessert sauce, whipped topping, raspberries and/or chocolate shavings.

YIELD | Approx. 24

RASPBERRY CREAM CHEESE FILLING 1 lb 1/2 cup 1/2 cup

Kraft Heinz Philadelphia® Cream Cheese (903718) Lawrence EZ Squeeze Raspberry Fruit Filling (754460) Powdered Sugar

PREP | Mix all ingredients together until smooth. Chill until starts to stiffen.

YIELD | 8-10

Cost $2.10 | Sell $6.99 Potential Profit $4.89

SAVE UP TO $8 PER CASE! Gold Medal® Mixes Rebate

Maximum total rebate $160.

Offer valid through 3/31/2020.

Ask your Martin Bros. representative for more information.

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Valentine’s Day Special

Recipe Inspirations

Recipe Inspirations

Marketing Corner: A Note About Upselling with a Theme Rob Swiatly, Martin Bros. Photographer & Graphic Designer “This cake heart idea is a great example of how you can use a theme to upsell! The heart shape and thoughtful garnishing in this recipe, for example, is a great way to make customers really want to buy dessert for Valentine’s Day!”

Ask your Martin Bros. representative how you can get these exclusive table tents! dish! | martinbros.com | 19

Inspired Culinary Concepts

by Indian Cuisine

Indian cuisine, although famously When it comes to fresh ingredients known for its use of curries and spices, such as fruits and vegetables, there is can be very versatile. It can provide a room for creativity and a “fusion” with complete vegetarian meal, or meats can what is locally sourced and available.

The top fruits and vegetables used in be incorporated if desired. With a variety Indian cooking include coconut, mango, of flavor profiles, chefs can use spices at papaya, banana, lemon, lime, eggplant, their discretion to create a palatable corn, okra, ethnic dish for peppers, onions any audience. and spinach.

The aroma of Proteins the herbs and are truly at the spices used in discretion of the Indian food is diner or the cook. very distinct and If preparing a pungent, which vegetarian dish, sets it apart from beans, peas, other cuisines. green lentils, Indian dishes are chickpeas and forever balancing InHarvest Basmati Rice (461330) split peas are hot and cool used. Chicken as well as dry and lamb are the most common meatand moist with a large emphasis on forward proteins used, vegetables, curries and yogurts. as there is very little consumption of beef or pork in Indian culture.

First Principles Herbs such as cilantro, mint and Indian cooking utilizes two different fenugreek are added after plating, spice groups. The first provides taste, serving as a flavorful garnish. Nuts such texture and color, and it includes as cashews and peanuts are also often coriander, cumin, turmeric and masala. added as a garnish to create texture and These spices are all used in their ground visual appeal. forms and are added to the dish at Lamb Chops with Red Wine Sauce & Curried Couscous Find this recipe at martinbros.com/recipes

20 | ISSUE ONE 2020 | dish!

the beginning. The second spice group provides aroma, and it includes cloves, cardamom pods, cinnamon sticks and bay leaves. These spices are all added whole but removed before plating, making them the silent heroes in any Indian dish!

A Little Bit More Here are some ingredients used in Indian cooking that are truly unique to the cuisine: • Paneer – Indian cheese made from cow’s milk. Has a tofu-like texture

when prepared but can also serve as a creamy addition to any dish.

• Tamarind – A brown fruit pod that provides a bitter souring agent.

• Basmati Rice – An aromatic rice that has a cooling effect on spicy curries.

• Naan bread – A bread made with yogurt to create a light, fluffy texture and soft crust.

• Poppadoms – Large, cracker-like discs that are made from dried beans and deep fried.

Delivers an authentic flatbread experience using no artificial preservatives, colors or flavors.

A clean-ingredient recipe handstretched before baking in a patented tandoor tunnel oven.

Naan Rounds 4 in (381760 – 192/1.1 oz) 8 in (903370 – 48/3.5 oz) 10 in (358578 – 50/5.1 oz) Naan Teardrop (903480 – 48/4.4 oz)

Overall, Indian cuisine is amazingly aromatic, flavorful and packed with nutrition.

Julie Miller RDN, LD Martin Bros. Missouri Marketing Dietitian

Source: Baljekar, M. (2014).

Best ever Indian cookbook: 325 famous step-by-step recipes for the greatest spicy and aromatic dishes.

New York: Metro Books.

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of

If you’re unsure what menu items to start with, five common Indian dishes include: • Saag Paneer (spinach and cheese) • Tikka Masala (yogurt, tomato and heavy cream) • Korma Curry (peanut base, tomato and heavy cream) • Tandoori Chicken (marinated, grilled heese chicken with yogurt and spices) C • Samosas (vegetable-stuffed fritters with curry seasoning) t th e on Overall, Indian cuisine is amazingly M aromatic, flavorful and packed with nutrition. Adding it to your menu can make all the difference to customers looking for new ethnic cuisines.

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Café H® Chicken Tikka Masala (959750 – 2/5 lb) Fully cooked chicken thigh meat marinated in a creamy tomato sauce accented by classic Indian flavors, including turmeric, garam masala, ginger, paprika and garlic.

! e s e e h C y Sa

Fish & Gourmet The Seafood & Gourmet Specialists

Scott Fadden,

Martin Bros. Operations Consultant & Corporate Chef

Every month, Martin Bros. likes to feature a unique cheese that will bring your menu to the next level and make you stand out from your competition.

This year, we’re going to feature these unique cheeses in every issue of Dish!. (By the way, you can order these cheeses throughout the year, not just during the month they are featured!)

Just think how unique a Burger with Aged Goat Gouda or a Spicy Chicken Sandwich with Rattlesnake Cheese would be on your menu!

These are just two examples of how the Martin Bros. Cheese of the Month can be incorporated on your menu to increase sales.

So, keep looking through Dish! throughout the year for some great new cheese features and some amazing recipes to help you incorporate them on your menu.

389279 | 1/5 Lb | Hooks Cheese Cheddar White 2 Year

dish! | martinbros.com | 21

Senior Living

Rethinking the Renal Diet

An official update of the nutrition guidelines for kidney disease patients (Kidney Disease Outcomes Quality Initiative [K/DOQI] by the National Kidney Foundation) is expected in 2020, and it is anticipated that the traditional approach will be changing.

Traditionally, we have thought of the chronic kidney disease (CKD) and end-stage kidney disease renal diet characterized by the reduction of dietary sodium, potassium and phosphorus.

This diet is prescribed to prevent the buildup of these micronutrients in the blood and reduce complications.

However, this diet is hard to follow and prescribe. Patients on the diet have also been known to reduce the consumption of some good nutrient-dense foods, such as fruits, vegetables, whole grains, legumes and nuts, which can be unhealthy.

Some recent studies are looking at trendy plant-based diets for chronic kidney disease patients. The Mediterranean diet – emphasizing vegetables, fruits, whole grains, beans, nuts, seeds and olive oil – and the DASH diet – emphasizing vegetables, fruits and low-fat dairy foods as well as moderate amounts of whole grains, fish, poultry and nuts – are mentioned in the submitted recommendations for K/DOQI.

Both these diets have been associated with reduced cardiovascular disease and mortality in the general population. In addition, the naturally occurring phosphorus in these diets (meat, dairy, nuts, seeds, beans, fresh vegetables, whole grains) is not absorbed by the body as readily as phosphorus from highly processed foods. Moreover, plant-based diets have been shown to improve several of the complications of CKD, such as hypertension, metabolic acidosis and hyperphosphatemia. Plant-based diets are rich in fiber, antioxidants, phytonutrients, vitamins and minerals that contribute to improved overall health.

While we wait for the new guidelines to come out, remember that by planning meals carefully with a registered dietitian, you can make sure your residents are Christy Edwards getting the right RDN, CD nutrients in safe Martin Bros. Wisconsin amounts for their Marketing Dietitian overall kidney health.

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Some recent studies are looking at trendy plant-based diets for chronic kidney disease patients.

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Plant Protein For All

• Carefully blended spices, savory flavors, vegetables and grains • Perfect for applications across the menu • Real food with real, recognizable ingredients

Vegan Chik’n Nuggets (958700 – 1/10 lb) Vegan Signature Protein Blend™ Spicy Red Bean (958320 – 5/2 lb) Vegan Chorizo Crumbles™ (959220 – 6/10 oz; 969510 – 1/160 oz) Vegan Meat Lovers Burger (958730 – 48/4 oz) Garden Veggie Patties™ (914520 – 48/3.5 oz) Chipotle Black Bean Burger (914548 – 48/4.25 oz) Veggie Breakfast Sausage Patties (939370 – 112/1.34 oz)

Plant-Based & Gluten-Free Pizza Crusts Make Pizza THE Favorite

Vegetarian. Flexitarian.

Gluten intolerant.

These crusts meet the evolving demands of your consumers while delivering food safety, ease of use, premium value…and of course deliciousness!

Broccoli & Cheddar Pizza Crust – 10 in (956860 – 24/5.2 oz)

Seasoned Cauliflower Pizza Crust – 10 in (956850 – 24/5.2 oz)

Gluten Free Par Baked Pizza Crust – 7.5 in (999380 – 24/4.85 oz)

Gluten Free Par Baked Pizza Crust – 10 in (999620 – 24/7.75 oz)

Ratatouille Lentil Penne

College & University

Find this recipe at martinbros.com/recipes

PLANT-FORWARD TRENDS

Plant-based foods have taken center stage as one of the hottest food trends this year, especially with younger generations like college and university students, who are becoming more independent and are making more conscious choices as consumers.

Plant-based food sales grew 20% in 2018 1 Half of millennials eat plant-forward meals at least once a week 2 The dietitian in me thinks it’s great that people are interested in fruits, veggies and grains. But if our mission is to help our enduser customers be the best, healthiest versions of themselves as possible, we need to be on the lookout when evaluating plant-based foods and meat alternatives.

Here are a couple things to keep in mind: • Sodium: Many of the meatless protein options are made to imitate their animal-based counterparts. To do this, the products may be processed and may contain higher amounts of sodium per serving.

• Protein: Sometimes, the amount of protein in a meatless option is significantly less than its animal-based counterpart.

As a comparison point, animal proteins generally contain 7 grams of protein per ounce. And, for example, 1 cup of milk contains about 8 grams of protein, whereas one cup of almond milk only contains 1 gram.

• Clean Label: You would think that plant-based foods would have a cleaner ingredient label, right? Not necessarily. Be sure to be on the lookout for ingredient names that are difficult to pronounce. If you see them, the product probably isn’t one that your students would want to be eating.

• Saturated Fat: You would also think a meat alternative would have less saturated fat, right? Not necessarily. Be sure to check the label.

• Fiber: This is one area that plant-based foods generally win out over animal proteins. Plant-based foods generally have a good amount of fiber in them.

The plant-forward trend is going to continue to grow. More and more restaurant chains are even implementing options for meat alternatives. This means that it’s a trend you would likely benefit from getting on board with. Just be sure to continually evaluate where the trend is headed and the product options to make sure you’re meeting the wants and needs of your student diners. ■

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1

52 weeks dollar sales ending June 2018, PBFA-commissioned data from Nielsen

2

Technomic Healthy Eating Report, 2017

Christine Link MBA, RD, LD Martin Bros. Minnesota Marketing Dietitian

January Flavor Flavor January of the Month of the Month Rocky Road (990320 – 1/3 gal)

Rocky Road

Creamy marshmallow ribbon and crunchy (990320 – 1/3 gal) Creamy marshmallow ribbon and mixed nuts blended in chocolatecrunchy ice cream. mixed nuts blended in chocolate ice cream.

$33.89 $33.89

Did Know?

This combination was first invented inhow the late 1920’s AskYou your Martin Bros. representative you then named Rocky Road during the Great Depression.

can get these exclusive table tents!

PANPALS® HIGH HEAT PAN LINERS AND BAGS Our high heat liners and bags are incredibly versatile – cook in the oven, microwave, or slow cooker up to 400ºF, or store in the freezer to -70ºF. They’re easy to use and offer several benefits for your operation!

PanPals®

1/3-1/4 Pan Size (095942 – 100/14x19 in)

1/2 Pan Size – Deep (859720 – 100/14x23 in)

E:

PL S EXAM SAVING ® LABOR LS PANPA 3 mins.

Full Pan Size – Shallow

Fits standard size pans,

slow cookers, and roasters

(859730 – 100/12x34 in) Freeze, cook, boil, and

microwave in the same PanPal®

n time/pa s. in. leaning 60 min / 0 .5 26¢/m labor c 2 $1 ____ y wage nefit) _ _ rl _ u _ o _ (h _ e __ x labor b _______ 78¢ + 25% _______ _______ _ _ _ _ _ _ 50 ___ per pan r day savings pe s n a p f ___ er o _______ x numb _______ s 5 _ y 3 _ a _ d ,2 _ 4 _ 5 _ 1 $ x 36 _____ _______ r _______ vings per yea labor sa

Full Pan Size – Deep

(859710 – 50/18x34 in)

Turkey Size

(859740 – 50/26x34 in)

Kosher

certification

Sheet Pans 1/4 Size (230120) 1/2 Size (230125) Full Size (230135)

Reduces risk of surface

Saves labor costs, and can

to improve food

electricity, and chemicals used

contamination safety

reduce use of hot water,

for cleaning - Food won’t burn, scorch, or bake onto surfaces

Allows foods to cook more evenly at standard temperatures while retaining moisture to enhance flavor and increase yeild

Food Pans Improves HACCP Compliance

by reducing plumbing problems from grease in drains

More sizes available. Ask your Martin Bros. representative for more information.

1/2 Size Deep (287351) Full Size Deep (287311) Full Size (287301)

EVENTS, EDUCATION & More WEBINARS Team Approach to Supporting Your Infection Preventionist

Jan

22

CMS now requires nursing communities to appoint an infection preventionist who is specially trained and in charge of the community’s infection control program. Join us as we share an overview of this role and identify ways that you can impact this new regulation in a positive way.

Presenters: Erika Kramer, LNHA & Rob Fiori, Solutions Sales Manager Audience: Senior Living

Feb

5

PDPM for Prevention & Management of Malnutrition Audience: Senior Living

Mar

11

Trendwatch: Focusing on Foods & Flavors Audience: Everyone

Register and find more info at martinbros.com/events

Most Martin Bros. webinars and events are FREE and can earn you CEUs.

NEW FROM MARTIN BROS. CURRENT EPISODES INCLUDE:

• What Business Are You In? • Conversation with a Coach • Raising Leaders

Subscribe…and stay tuned!

More to come!

Hosted by Erika Kramer, LNHA, Martin Bros. Senior Living Engagement Advisor

The time you invest in self-development not only increases the trajectory of your success but also the success of those you lead. Listen as we share ways to help you and your business succeed.

26 | ISSUE ONE 2020 | dish!

martinbros.com/podcast