MEDITERRANEAN CAESAR SALAD

4oz      9332230        CVF                                   chopped romaine lettuce

¼ oz    1333558        International Gold              anchovies

1oz       4382420       Roseli                                 gorgonzola cheese, crumbled

½ oz     7355092       Bellagio                              sun dried tomatoes

1oz       8112534                                                   diced green pepper

1oz       8336190        International Gold              Kalamata olives

3oz        3942638       Monarch                             pear gorgonzola dressing

Method: combine all ingredients mix well and serve.

Yield: 1 serving

MEDITERRANEAN ORZO SALAD

1#     6328728    Roseli                         orzo pasta, cooked

8oz    7463482    International Green    Kalamata style olives

8oz    2333508    International Green    salad cut artichokes

8oz    8429052    International Green    roasted red peppers, chopped

1#      3333036    CVF                           plum tomatoes, seeded and diced

1oz     7326432   CVF                           fresh parsley, chopped

16oz    3942638   Monarch                    pear gorgonzola dressing

Method: combine all ingredients mix well and chill.

Yield: 25/ 4oz servings

PACIFIC RIM TUNA SALAD

1each   3366671    Harbor Banks           red tuna steak, grilled and sliced

3oz       2326445    CVF                         spring mix

2oz       6437008    CVF                          pineapple

1oz       6450308                                     dried apricots, sliced

½ oz     8888646    Monarch                   almonds, toasted

½ oz     5331558    CVF                          red onion, sliced

3each    1329333    Monarch                   black olives

½ each  2331353    CVF                          tomatoes, wedged

1oz       3349594                                       radishes, sliced

3oz        3942372    Monarch                  Thai Satay dressing

Method: place greens on plate, top with fruit, vegetables and nuts. Place tuna over salad and finish with dressing.

Yield: 1 serving

HABACHI STEAK SALAD

3oz           4036356                                                Napa cabbage, thin shredded

2each        3349594                                                radishes, thin sliced

¼ each       8304586                                               cucumber, thin sliced

1oz            2332062              CVF                          shredded carrot

1oz            8006470                                                snow peas, blanched

5oz            5424528              Cattleman’s              choice flat iron steak

3oz             3942372             Monarch                   Thai Satay dressing

Method: Mound the cabbage in the center of a plate. Top with carrot and arrange radish, cucumber and snow peas over mound. Grill the steak to desired doneness, slice place on top of salad. Finish with dressing.

Yield: 1 serving

POLONISIAN DOG

1 ea          Patuxent              all meat 4/1 hot dog

2oz           CVF                    fresh pineapple (grilled and diced)

1oz                                       fresh bean sprouts

½ oz        Pacific Jade          sweet Thai chili sauce

1/4 ea      Hilltop Hearth      Artisan French baguette

Method: grill the hot dog, toast the roll. Place the hot dog on the roll top with the pineapple, chili sauce and bean sprouts.

Yield: 1 serving

PILLOW BURGER

2ea           Cattleman’s Selection                   2.6oz beef patty

1/2oz        CVF                                              sliced mushrooms (sautéed)

1/2oz        CVF                                              sliced onions (sautéed)

1/2oz        I/GRN                                           fire roasted red pepper (diced)

3ea           CVF                                              tomatoes (sliced)

2ea           Glenview Farms                           Sliced cheddar cheese

1T             Monarch                                      Hvy mayo

1tsp           I/Gld                                            whole grain Dijon mustard

1ea            Hilltop Hearth                             4” French round sandwich roll (unsliced)

1oz            Beyond                                        butter sub

Method: Grill beef patties, cut top off roll ½ inch thick, remove most of the bread from inside to from a well. Mix mayo and mustard together, place half in bottom of bread bowl, then one beef patty, one slice of cheese, peppers, onions, mushrooms, a beef patty, slice of cheese, sliced tomato and other half of mayo. Place bread cap on top, brush outside of roll with Beyond and place on a panni grill and grill 3-4 min. or until warmed through.

Plate: Cut sandwich in half, place on a small cutting board (like you where serving hot bread on, at the table) with a steak knife stuck in the sandwich.

PEANUT BRITTLE

4c           Monarch                       sugar

2c           Monarch                       corn syrup

1c                                                water

1tsp        Monarch                       salt

4c           Monarch                       roasted peanuts

½ c         Glenview Farms           butter (soft)

4tsp         Monarch                      baking soda

Method: grease a sheet tray and set aside.

In a heavy sauce pot bring to a boil over med heat the sugar, corn syrup, water and salt. Stir until sugar is dissolved. Mix in nuts, set candy thermometer in pot stir frequently until mixture reaches 300 degrees. Remove from heat immediately stir in butter and baking soda. Pour mixture onto the greased sheet tray with two forks pull mixture evenly out on tray. Let cool then snap into pieces.

Yields: 4#