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.


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


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


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


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


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.



Skewered Poached Salmon


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


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.


MAKES 10 SERVINGS 1 ½ cups each

This is a good source of beneficial omega-3 fatty acids!

173 calories per serving

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