Featured Recipes

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FEATURED Bring Signature Flavor to the Table with Recipes Made from 3 of Our Exclusive New Items — Crafted for Unforgettable Taste and Exceptional Quality

Grilled Chicken Sandwich w/ Artichokes

Ingredients

Directions

2 cheese slice(s), Monterey Jack 2 slices Brickfire Bakery® Bread, thick cut 2 oz. Piancone® Dressing, Roasted Red Pepper and Garlic 2 oz. Roma® Artichoke Hearts 6 oz. West Creek® Chicken, Breast(s), Boneless

1. Grill chicken breast and place quartered artichokes on the grill to warm through.

2. Place 2 oz. of Piancone Roasted Red Pepper and Garlic Dressing on both sides of bread slices. Place bread on flat top or in panini grill place cheese on the bread.

3. Place grilled chicken and artichokes on the bread and grill or press until warmed through.

4. Serve with pickle, chips, French fries or pasta salad or your choice.

featuring

Piancone • Roasted Red Pepper & Garlic Dressing #FC230 • 2/1 gal

A creamy dressing loaded with garlic, herbs and spices - enhanced with the robust flavor of roasted red peppers and horseradish.

MARSHALL DIVISION

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• 1-800-756-5256

© 2025 PERFORMANCE FOODSERVICE

recipes

FEATURED Braveheart® Moonshine Burger

featuring

West Creek • Moonshine Barbecue Sauce • #JV872 • 4/1 gal Ingredients 4 ea Braveheart® 5.33 oz. patty 1/4 tsp Culinary Secrets® sea salt 1/4 tsp Culinary Secrets® Black Pepper, ground 4 ea Brickfire Bakery® Bun(s), Brioche, toasted 8 ea Prairie Creek® Bacon, cooked crispy 4 tbsp West Creek Moonshine BBQ sauce 4 ea Fair Meadow® cheese cheddar

Directions 1.Flavor burgers with pepper. Cook on grill turning once to desired degree of doneness.

2.Season burgers with salt then melt cheese on top.

3.Add BBQ sauce to bottom of each bun. Top with burger then bacon. Now have a taste.

Jerk Ribs

featuring

West Creek Jala-Mango Barbecue Sauce #JV868 • 4/1 gal

Ingredients 1 ea Prairie Creek® St. Louis Rib Racks, membrane removed 2 cups Culinary Secrets® jerk seasoning 1 cup pork rub 2 cups West Creek Jala Mango BBQ Sauce 1/2 cup rum, spiced, dark

Directions 1.In a sauté pan over medium heat reduce the rum by half. Whisk in BBQ sauce then remove form heat and cool for service.

2.Whisk pork rub and jerk seasoning together in a bowl. Coat the ribs with the run, wrap and refrigerate overnight. Remove ribs from refrigerator and unwrap.

3.Heat smoker to 225°. Place ribs on rack meat side down and cook for 3 hours. Remove ribs from smoker, brush with BBQ sauce and wrap in foil.

Place back in smoker and cook for additional 2 hours.

4.Remove ribs from smoker unwrap and brush with more sauce then place back in smoker for one hour.

MARSHALL DIVISION

• 1-800-756-5256

© 2025 PERFORMANCE FOODSERVICE