• 1 Cup Rejuv Cranberry Juice Cocktail RFS Item # 14738
• 2 Teaspoons sugar
• 1 Teaspoon cornstarch
• 1/4 Cup raspberry vinegar
• 1 Cup frozen raspberries in syrup

1. Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool. Add raspberry vinegar and frozen raspberries. Cover and hold for service.

• 1/2 Cup hazelnuts
• 4 Cups spinach leaves, cleaned, dried, and stemmed

1. In a preheated 375-degrees F oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop. Cover and reserve for service.
2. Prepare spinach by tearing into bite sized pieces. Cover and refrigerate for service.

Parmesan Shells

• EverLight Gold Food Release Spray RFS Item # 14708
• 1-1/3 Cups Parmesan cheese, coarsely grated
• 1 Cup Parmesan cheese, finely grated

1. Prepare Parmesan shell by spraying an 8-inch nonstick sauté pan with EverLight Gold. Heat pan over medium heat.
2. For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the sauté pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4-cup of finely grated Parmesan.
3. When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Allow to cool.

• 1 Pound Cobblestone Market Smoked Turkey Breast RFS Item # 42758 cut into 1/2-inch cubes 

1. Toss spinach, turkey and hazelnuts in a bowl.
2. Divide salad among the cooled Parmesan shells. Serve the dressing on the side. Serve immediately.

 Cajun Scallops with Lemon Herb Sauce

• 1 c. Cornmeal
• 2/3 c. Culinary Secrets Cajun Seasoning RFS Item 28622
• 1-1/2 lb. Hidden Bay 10-20 Sea Scallops RFS Item 53200
• 2 Tbsp. cooking oil

Lemon Herb Sauce:

• 1 c. Plain yogurt
• 1 c. Sour cream
• 2 Tbsp. Katy’s Kitchen Lemon Juice - RFS Item 12790
• 2 Tbsp. Culinary Secrets Salt & MSG-Free All-Purpose Herb     Seasoning RFS Item 13722
• 1/2 tsp. Culinary Secrets Granulated Garlic - RFS Item 24210
• 8 oz. Cucumber: cut into 2-inch sticks

 Directions

1. Combine cornmeal and Culinary Secrets Cajun Seasoning.
2. Dredge scallops in cornmeal.
3. Heat oil in sauté pan.
4. Add scallops and cook 5 minutes until browned and cooked through.
5. Combine yogurt, sour cream, lemon juice, Culinary Secrets Salt & MSG-Free All-Purpose Herb Seasoning and Culinary Secrets Granulated Garlic.
6. Serve scallops with Lemon Herb Sauce and cucumber sticks.

Ingredients

• 1/2 cup Cornstarch
• 1 tsp. Culinary Secrets® Cayenne Pepper: RFS Item # 10508
• 3/4 tsp. Salt
• 1/2 tsp. Culinary Secrets® Ground White Pepper: RFS Item # 24120
• 1/2 tsp. Culinary Secrets® Regular Ground Black Pepper: RFS Item # 24108
• 3 Large Eggs – whites only
• 2 cups Coconut, shredded, sweetened
• 1-1/2 lbs. SilverBrook Clipped Chicken tenders: RFS Item # 20814
• 1 cup Spicy Apricot Dipping Sauce
• EverFry Clear Oil: RFS Item # 16198

1. Spicy Apricot Dipping Sauce
Combine 1 cup Apricot preserves, 1 tsp. Culinary Secrets® Crushed Red Pepper and 1 Tbsp. of Red wine in saucepan; heat through.
2. Mix cornstarch, Culinary Secrets® Cayenne Pepper, salt, Culinary Secrets® Ground White Pepper and Regular Grind Black Pepper in a shallow bowl; set aside.
3. Beat egg whites in medium size mixing bowl until frothy.
4. Place coconut in a shallow bowl.
5. Dredge SilverBrook chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.
6. Deep fry chicken at 350°F until cooked through, about 2 to 3 minutes.
7. Drain. Serve hot with Spicy Apricot Dipping Sauce.

Chicken Salad Wraps with Dried Cherries

Ingredients

24 cups SilverBrook Fully Cooked 1/2" Diced White Meat Chicken 
            RFS Item 61972
8 cups celery, diced
4 cups almonds, silvered
16 cups dried tart cherries
4 cups Culinary Secrets Real Mayonnaise
          RFS Item 17480
4 cups plain, non-fat yogurt
8 tsp. Culinary Secrets Whole Tarragon Leaves, crumbled
         RFS Item 24172
5 tsp. salt
Culinary Secrets Ground Black Pepper, to taste
    RFS Item 24116 (Cafe Grind, 20 Mesh)
48 Markon Ready Set Serve Clean & Trim Romaine Lettuce Leaves
    RFS Item 76205
48 San Pablo 10-inch Flour Tortillas
    RFS Item 67728

Directions

1. Combine chicken, dried cherries, celery and almonds; mix well. Whisk together mayonnaise and yogurt, pour over chicken. Add tarragon, salt and pepper. Mix well. Cover and let chill 2 to 3 hours to blend flavors.
2. Place one romaine lettuce leaf on top of each tortilla. Top with 3/4 cup chicken salad. Roll tightly and wrap in deli paper. Sandwich can be wrapped and chilled 2 hours before serving.

Yield: 36 cups chicken salad; 48 servings

• 1 lb. Villa Frizzoni Beef Pizza Topping, thawed RFS Item 53050
• 1 lb. Villa Frizzoni Pork Pizza Topping w/ Chorizo Seasonings, thawed RFS Item E6062
• 56 oz Tomatoes, canned, diced, do not drain
• 48 oz. Tomato juice
• 32 oz. Dark red kidney beans, drained and rinsed
• 2 Onions, chopped
• 1 Bell Pepper, red, chopped
• 1 tsp. Culinary Secrets Garlic, minced RFS Item 25116
• 1 tsp. Culinary Secrets Oregano, flaked RFS Item 24618
• 1/2 tsp. Culinary Secrets cayenne pepper RFS Item 10508
• 1 lb CobbleStone Market Monterey Jack cheese, shredded RFS Item70122
• 2-4 Lime slices

• Blue cheese, crumbled 8 oz. (2 cups)
• Butter, softened 4 oz. (1/2 cup)
• Culinary Secrets Northwoods Steak Seasoning 2 Tsp. RFS Item # 28758
• Walnuts, chopped and toasted 2 oz. (1/2 cup)
• Steaks, New York strip, 8 oz. 8 each
• Culinary Secrets Northwoods Steak Seasoning 2 Tbsp. RFS Item # 28758

Pork Loin with Calypso Cherry Sauce

8 Servings

Ingredients

4 lbs.     -Pork tenderloins

ASIAGO ANTIPASTO LINGUINE

This fun dish combines classic antipasto platter ingredients with pasta. If you're in a hurry, omit the sautéed mushrooms.

Ingredients

12-oz. Villa Frizzoni Linguine: RFS item # 25034.
3 tbsp. Villa Frizzoni 75/25 Blend Canola / Extra Virgin Olive Oil: RFS item #10112.
4 large (5-inch-diameter) Portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick.
6-oz. 1/8-inch-thick slices Genoa salami, cut into thin strips.
1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives.
2 cups shredded Trifoglio Asiago cheese, divided: RFS item #76786.
2 cups chopped fresh Markon Fresh Basil, divided: RFS item # 77800.
 

Preparation:

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Drain, reserving 1/2-cup pasta cooking liquid.
3. Heat oil in same pot over medium-high heat.
4. Add mushrooms; sauté until tender and brown, about 6 minutes.
5. Add salami; toss 30 seconds.
6. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes.
7. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl.
8. Sprinkle with 1/2-cup basil; serve with 1/2-cup cheese.

Market tip: Asiago is an Italian cow's-milk cheese with a rich, nutty flavor.

Makes 4 main-course servings.