Mother’s Day Recipes BY EXECUTIVE CHEF TONY SCHMIDT
Grilled Lobster Flatbread
1 EA La Brea Naan 1 EA Baywinds 4OZ Lobster Tail, Shelled, Grilled, Diced 2OZ Conway Southern Gourmet Dressing 1/2OZ Arugula, Dressed Lightly with Piancone Chianti Basil Vinaigrette 1OZ Fresh Pico 1OZ Pickled Onion 1/2 EA Avocado, Sliced Thinly
1. Grill the flatbread on both sides 2. Top with diced lobster tail, dressing,, avocado, pico, and pickled onion 3. Finish with the arugula
Seared Scallops with Kale & Grains 5EA Empire’s Treasure Fresh u-10 Scallops 5OZ Simplot Kale & Grain Blend 1OZ Tru Leaf Fresh Kale Blend, Lightly Dressed with Piancone Olive Oil, Salt & Pepper A/N Piancone Olive Oil
1. Sear the scallops in olive oil until golden brown and cooked through 2. Heat the grains in olive oil over medium heat until hot 3. On rectangle plate, place the grain blend down and top with the scallops 4. Garnish with the dressed kale
Burrata & Roasted Peach Salad 1EA Belgioso Burrata Ball 2OZ Roasted Peaches 1/2OZ Arugula, Tossed Lightly in Conway Balsamic Dijon Vinaigrette A/N Salt & Pepper 5EA Divina Roasted Tomato in Oil
1. Place tossed greens in a round bowl 2. Cut the Barrata in 1/2 and place on top of the greens 3. Season the cheese with salt and pepper and top with the peaches 4. Garnish plate with the tomato
Happy Mother’s Day CHECK WITH YOUR PERFORMANCE FOODSERVICE AREA MANAGER FOR MORE INFORMATION ON OUR MOTHER’S DAY SPECIALS