This week we’ve added pre-portioned baby carrots Fresh Valley Foods.
This week we’ve added breaded chicken tenders, pancake sausage corn dogs and popcorn oil.
In this recipe, we’re bringing out flavors by grilling our rainbow carrots, then we’re topping them with simple yet mouthwatering ingredients, transforming them into a deliciously unique side or farm-fresh appetizer.
This week we’ve added 16 items to our inventory including gloves and hand sanitizer, hummus cups, cut vegetables, Apple Cider bacon, breakfast burritos, and more…
This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal.
There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch…
These beef spring rolls are a favorite appetizer at many restaurants. Tender beef stir-fried and rolled with crunchy carrots and cilantro!
This week we’ve added 8 new items to our inventory including garlic parmesan sauce, shaved turkey steak, three new muffin batters and more…
This week we’ve added 21 new products to inventory including peanut butter cheesecake, bamboo leaf plates, triple chocolate cake, white rolls and more…
Chicken soup, the ultimate comfort food, simmers deliciously with fresh ingredients and hearty biscuit dumplings.
An awesome pie with international appeal. Featuring Sweet Red Chili sauce and topped with Thai satay sauce, grilled chicken, carrots, onions, mozzarella cheese, toasted pine nuts, basil and black sesame seeds and chopped cilantro.
This classic combination of sweet pineapple, and salty ham is a great way to mix up the traditional fried rice.
A fresh and fiery side with a hint of garlic! This upscale vegetable medley pleases with a kick of Sriracha glaze. Featuring a trendy ingredient, it’s quickly prepared fresh and reads great on menus or specials board. Perfect as a side or in a spicy vegetarian dish with mixed rice or quinoa blend.
These ribeyes bring savory heat and pair perfectly with the bright flavor of seared and seasoned carrots.