TM
Midwest’s Top Processor of Fresh, Pre-cut Fruits & Vegetables
Hawaiian Salmon Burger — Ideal for a quick lunch
A sweet way to prepare salmon with
a bit of zip. Even diners who are
often disappointed with fish will
enjoy this unique flavor combination.
Ingredients:
Atlantic salmon, skinless 4 oz portion
G.O. Fresh Tropical Fruit Salsa
Pepper jack slice of cheese
Freshly out of the oven, parbaked multigrain roll
Chipotle sandwich sauce
G.O. Fresh pre-cut lettuce, onion and tomato slices and
¾ pineapple chunks
Directions:
Char-grill, grill, bake or broil the salmon filet
Toast the halved roll and spread chipotle sauce on each half
Place filet on the roll and top with pepper jack cheese slice
Generously spoon G.O. Fresh fruit salsa over the salmon
Serve open faced with G.O. Fresh lettuce, onion and tomato
Garnish with G.O. Fresh pineapple chunks
Bruschetta Burger — A luncheon favorite
Here’s a quick way to add flavor and generate new interest in
a standard menu item
Ingredients:
Fresh ground chuck steak
G.O. Fresh bruschetta
Kaiser onion roll
Provolone cheese slice
Garlic butter
G.O. Fresh pre-cut lettuce, onion and tomato slices
Directions:
Mix ground beef with G.O Fresh bruschetta
Without over-packing, form into patties
Char-grill, grill or pan-fry the burger
Toast a kaiser roll that’s been lightly spread with garlic butter
Place the burger on the roll and add a spoon of bruschetta
Top with slice of provolone
Serve with G.O. Fresh pre-cut lettuce, onion and sliced tomato
Carrot Saute with Ginger & Orange
Ingredients:
2 Teaspoons canola oil
3 Cups shredded carrots (#6517999)
2 Teaspoons chopped fresh ginger (#3148012)
½ Cup orange juice
¼ Teaspoon salt, to taste
Freshly ground pepper to taste
Heat oil in large non-stick skillet over medium-high heat. Add carrots and ginger, cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until carrots are tender and most of the liquid has evaporated, 1 to 2 minutes. Season with pepper and serve.
Spiked with fresh ginger and orange juice, sautéed shredded carrots make an appealing, textural side dish.
MAKES 4 SERVINGS, ½ CUP EACH
PREPARATION & COOK TIME 10 minutes
Skewered Poached Salmon
Ingredients:
4 Cups of water
½ Cup white wine
6 ¼” lemon slices (#7735780)
15 Whole black peppercorns
3 Bay leaves
2 Cups of onion, carrot,& celery diced (#8140022)
4 Tablespoons of fresh dill roughly chopped
4 - 6 oz. Salmon filets
2 Teaspoons. salt
Pepper fresh-cracked to taste
Place all the ingredients except salmon, dill , salt and pepper in a saucepan & cover. Bring to a boil, reduce heat simmer for 30 minutes. Season salmon filets with dill, salt, and pepper. Cut into cubes and place on skewers, about 3 pieces on each skewer. Reduce heat to low, place skewers in pot. Cover and cook 2 minutes. Remove from liquid and serve.
Makes 4 Servings.
Vegetable & Sesame Noodle Stir-Fry
Ingredients:
4 cups fresh linguine noodles
2 tablespoons canola oil
5 pounds of Stir Fry #7 (#4680583)
½ cup sliced shallots
2 tablespoons minced garlic
2 teaspoons minced ginger (#3148012)
6 tablespoons teriyaki sauce
3 tablespoons toasted sesame oil
1. Place the noodles in a large bowl and cover with boiling water. Set aside.
2. Heat the canola oil in a nonstick wok or large skillet over low heat. Increase the heat and add the vegetables (stir fry #7), shallots, garlic and ginger. Stir fry for 6 minutes.
3. Thoroughly drain the noodles and add to the wok. Drizzle on the teriyaki sauce and sesame oil. Season to taste with salt. Toss well. Stir fry for 3 more minutes.
PREPARATION & COOK TIME 15 minutes
MAKES 10 SERVINGS 1 ½ cups each
This is a good source of beneficial omega-3 fatty acids!
173 calories per serving