OVEN-ROASTED PABLANO PEPPERS AND HATCH CHILIS 1-1/4 lbs. fresh pablano chilies, or 4 X-lg., washed and drained 1-1/3 lbs. fresh hatch chilies, or 10 lg.
TWICE COOKED SKILLET POTATOES If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don’t serve breakfast, you
AFC Coral Horseradish Sauce BROCCOLI BAKED BEAN POT This dish does not require much cooking time. Serve as a stew or as a topper for baked
Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use.
SOFT-FRI SAFFRON POTATOES AND CORN – two way For restaurants with leftover baked potatoes – or home chefs who want to uptick your skillet potatoes
TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious! Grape leaves, a surprising addition. A soup designed for restaurants!
PICKLED ROASTED YELLOW PEPPERS Sweet yellow peppers roasted with extra virgin olive oil, then packed in jars with apple cider vinegar, fresh sprigs of rosemary,
TOP SHELF STUFFED PEPPERS Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato