Winter Warmers

Butternut Squash BisqueServes: 20

6 Lbs. 9127168 4/5 LB SYS IMP SQUASH BUTTERNUT DICE 3/44 Oz. 5926928 36/1 LB WHLFCLS BUTTER SOLID SALTED NON USDA3 Oz. 4361432 6/5 LB SYS CLS HONEY PURE CLOVER GR A JUG1 Oz. 7997208 12/17 OZ HUYFONG SAUCE CHILI SRIRACHA3 Oz. 5807185 12/25FL OZ MAEPLOY SAUCE CHILI SWEET THAI1 Tbl. Kosher salt1 Tbl. Black pepper

1 Ea. 3653938 1/25 LB SYS IMP ONION YELLOW JBO CRTN2 Ea. 6363820 1/30 CT PACKER CELERY FRESH2 Oz. 4944450 6/1 LB SYS IMP SOUP BASE CHICKEN REAL1 Qt. 6935464 12/32 OZ WHLFARM CREAM HEAVY 40% ESL STABILIZED1 Tsp. 5229067 6/1 LB IMP/MCC SPICE NUTMEG GROUND1 Tsp. 5228606 6/15 OZ IMP/MCC SPICE CINNAMON GROUND BAKER

Cooking Directions1. Preheat oven to 350°F. Over medium heat in a 5 quart sauce pan melt butter, honey, Sriracha and sweet chili sauce.

2. In a large stainless bowl, toss the squash and butter mixture. Season with salt and pepper. Divide squash between 2 sheet pans and bake for 30 minutes.

3. After 10 minutes, stir the squash as needed, return to the oven. After 30 minutes the squash should be fork tender and have a shiny glazed appearance. Reserve.

4. Over medium heat, sauté diced onion for 3 minutes. Add the diced celery, season with salt and pepper and sauté until the vegetables are very soft.

5. Over high heat, dissolve chicken base in one gallon of water. Next, add the squash, onion and celery to the chicken stock and bring to a boil.

6. Purée the vegetable using an immersion blender.

7. Add the cream and season mixture with nutmeg and cinnamon. Return the soup to a simmer and adjust the seasoning to your liking.

Ingredients

Cooking Directions1. In a sauce pot, heat 1 Tbsp. of butter and oil over medium heat.

2. Add the diced carrots, onion and celery and cook 5 minutes, stirring frequently.

3. Add the whole tomatoes, diced tomatoes, tomato juice, thyme, sugar, salt and pepper.

4. Heat to boiling over medium-high heat; reduce heat to a simmer. Partially cover and cook for 30 minutes or until reduced, stirring occasionally.

5. Stir in half and half; hold or cool, cover and refrigerate for up to 5 days.

*To serve, spread 1 slice of bread with some remaining butter and sprinkle with some cheese; broil until lightly browned. Top soup with crouton and garnish with thyme leaves.

Tomato Bisque with Parmesan Croutons

½ Tsp. kosher salt

¼ Tsp. ground black pepper

¼ Cup 6935464 12/32 OZ WHLFARM CREAM HEAVY 40% ESL STABILIZED

1 ea. 4427860 12/16 OZ BKRSIMP BREAD BAGUETTE FRCH RUSTIC

¼ Cup 2389278 6/5 LB AREZZIO CHEESE PARMESAN DRY GRATED

¼ Cup fresh thyme leaves for garnish

2 Tsp. 0255941 1/10 LTR CORTO OIL OLIVE EXTRA VIRGIN BIB

1 ea. 1167253 1/25 PACKER CARROT FRESH JUMBO (diced)

1 ea. 6363820 1/30 CT PACKER CELERY FRESH (diced)

½ ea. 8313918 1/50 LB SYS IMP ONION YELLOW JMBO FRSH BOX (diced)

28 Oz. 4113767 6/#10 SYS REL TOMATO WHL PLD IN JUICE

1 Cup 3896446 6/#10 ANG MIA TOMATO DICED IN JUICE NO SALT

1 Tsp. 5913538 3/27.5OZ IMP/MCC SPICE THYME LEAVES WHL

1 Tsp. 2926727 10/4 LB SYS CLS SUGAR GRANULATED XFINE CANE

4 Tbl. 3031438 36/1LB WHLFARM BUTTER SOLID UNSLTD USDA AA

Ingredients

29 Oz. 5486709 12/14.5OZ SYS IMP SAUCE MIX CHEESE CHDR QUICK

32 Oz. cold water

2 Oz. 4119061 6/1 GAL SYS CLS OIL VEGETABLE PURE

3 Cup 8313918 1/50 LB SYS IMP ONION YELLOW JMBO FRSH BOX (chopped fine)

2 Cup 1167253 1/25 PACKER CARROT FRESH JUMBO (chopped fine)

2 Cup 6363820 1/30 CT PACKER CELERY FRESH (chopped fine)

5 Cup 1008168 1/12 CT PACKER LEEK BUNCH FRESH (rinsed and chopped fine)

1 Ea. 5158502 3/8 OZ. IMP/MCC SPICE BAY LEAVES WHL

1 Tsp. 5913538 3/27.5OZ IMP/MCC SPICE THYME LEAVES WHL

3 Qt. hot water

To Taste:Salt and Pepperfresh chopped parsley for garnishcroutons for garnish

Cheese and Leek SoupServes: 32

Ingredients

Cooking Directions1. Combine 1 quart of cold water with Cheddar Cheese Sauce mix to form a slurry. Set aside.

2. Heat vegetable oil in a large frying pan. Cook onions, carrots, celery, and leeks over low heat until soft but not browned, about 15 minutes. Add bay leaf, thyme, and 3 quarts of hot water. Bring to boil.

3. Add the cheese sauce slurry and return to a boil. Reduce to low heat and simmer for 30 minutes. Season with salt and pepper to desired taste. Thin with additional water if necessary.

4. Garnish with fresh chopped parsley and croutons.

Cooking Directions

Cinnamon Chipotle Rubbed Pork Steak with Honey Glaze

1 Cup 1854694 1/25 LB BKRSCLS SUGAR BROWN LIGHT CANE

4 Tbl. 5228564 6/18 OZ IMP/MCC SPICE CHILI POWDER LT

3 Tsp. 3630425 6/16 OZ MC CORM SEASONING CHIPOTLE CRSHED

4 Tsp. 5228606 6/15 OZ IMP/MCC SPICE CINNAMON GROUND BAKER

2 Tsp. 9806449 6/21 OZ IMP/MCC SPICE GARLIC PWDR

4 Ea. 0376000 16/8 OZ BCH PRM PORK STEAK TOP STRIPS

6 Ea. potatoes, peeled ½ inch, diced 1008499 1/50 LB SYS IMP POTATO BAKING IDAHO 50CT FRSH

3 Cup 3617549 6/2.5LB SYS SUP VEG BLEND RSTD WHT CORN,PEPPERS

2 Qt. pork stock (demi or chicken are also options)

1 Tbl. 4484408 6/32 OZ AREZZIO GARLIC CHOPPED IN WATER NAT

½ Cup 5905013 4/5 LB SYS NAT ONION DICED 3/8 YEL

¼ Cup each kosher salt and black pepper

1 Cup 8826893 12/12 OZ HSE REC HONEY PURE CLOVER GR A BEAR

¼ Cup 1854694 1/25 LB BKRSCLS SUGAR BROWN LIGHT CANE

Ingredients

1. Preheat oven to 325° F.

2. Mix the first 5 ingredients and set aside.

3. Pat the pork butt steaks dry, dust with the rub, and heat on medium-high heat. Sear the steaks in a light amount of oil on all sides and remove.

4. Add the onion and garlic; saute 2 to 3 minutes until translucent. Add the stock or demi, then add the remaining rub to the stock to taste, simmer.

5. Add the pork steaks, cover with foil and place them in the oven for 2 to 3 hours.

6. Par fry the potatoes in a fryer for 2 to 3 minutes until golden brown, cool and set aside.

7. Remove the steaks and hold hot. Skim the fat off the liquid and strain into a sauce pot, reduce to sauce consistency, reserve and hold hot.

8. Make the glaze by mixing the sugar and honey, drizzle over a pork steak and place in the oven for 2 to 3 minutes.

9. Heat a sauté pan over medium-high heat; sauté 1 cup of potatoes and¼ cup of the corn mixture. Season and heat 3 to 5 minutes; then finish with 3 to 4 oz. of the reduced braising liquid. Place mixture in a bowl and top with the liquid, then place glazed steak atop.

1. Place roasting pan over medium-high heat. Sprinkle pork with ½ tsp. salt and pepper. Add 1 tsp. of oil and pork to the pan, and cook to brown both sides, turning once.

2. Place the pan with the pork in the oven and roast at 400°F. until the internal temperature reaches 135°F. Place pork on a cutting board and loosely cover with aluminum foil. Let stand 15 minutes (internal temperature will rise to 145° upon standing): slice and hold.

3. In a food processor, puree the garlic, onion, broth, pumpkin seeds, cilantro, cumin, remaining ½ tsp. of oil and ¼ tsp. of salt. Transfer pesto to a small sauce pot; heat through and hold.

4. Serve pork with pesto.

Pork Tenderloin with Pumpkin Seed Pesto

1½ Tsp. 0255941 1/10 LTR CORTO OIL OLIVE EXTRA VIRGIN BIB

2 Ea. 6418966 4/5 LB PACKER GARLIC PEELED WHL

¼ Ea. 8877748 1/25 LB SYS IMP ONION RED MED FRSH CTN small onion, coarsely chopped

½ Cup 2906028 12/49 OZ SYS CLS BROTH CHICKEN

¼ Cup 9500265 1/5# D’ALLAS PUMPKIN SEED PEPITAS RSTD

3 Tbl. 2219095 4/1 LB SYS NAT CILANTRO CLEAN WASH FRESH HERB

½ Tsp. 5228713 6/14 OZ IMP/MCC SPICE CUMIN GRND

2 Lbs. 2590347 12/1.25 A WTMRBLS PORK TENDERLOIN TRIMMED

¾ Tsp. kosher salt

¼ Tsp. ground black pepper

Ingredients

Cooking Directions

5 lbs. 7074402 2/5.8#AV BHB/NPM BEEF CHUCK FLAP MEAT CH

Salt and Pepper, as needed

Oil, as needed

8 oz. 8313918 1/50 LB SYS IMP ONION YELLOW JMBO FRSH BOX

4 oz. 1167253 1/25 PACKER CARROT FRESH JUMBO

4 oz. 6363820 1/30 CT PACKER CELERY FRESH

1 Cup Red Wine

1 Sachet- garlic, bay, peppercorns, thyme

2 qts. 3038661 4/1.75LB KNORR SAUCE MIX DEMI GLACE KNORR® Demi-Glace Sauce Mix, prepared

Crispy Fried Onions, for garnish 4030730 6/24 OZ FRENCHS ONION PIECES FRENCH FRIED

Short RibsYield: 10 Servings

1. Cut beef into preferred size and season ribs with salt and pepper.

2. Heat oil in braising pan.

3. Sear ribs in hot oil to a deep brown color – remove and reserve.

4. In same oil, caramelize diced onions, carrots, and celery.

5. Deglaze with red wine and reduce dry.

6. Add ribs back to pan. Add KNORR® Demi-Glace Sauce to cover ribs, ¾ of the way up.

7. Add sachet and bring to a simmer.

8. Cover and place into a 325°F oven. Braise for 1½ hours or until fork tender.

9. Strain sauce and reserve.

10. Place ribs on plate. Cover with sauce and garnish with fried onions. Serve with your favorite sides.

Ingredients

Cooking Directions

Pumpkin Cream Cheese MousseServes: 20

3 Lbs. 3722576 6/3 LB PHILA CHEESE CREAM WHPD TUB

1 ½ Cup 4111498 6/#10 SYS IMP PUMPKIN SOLID FANCY

3 Tsp. 5230040 6/16 OZ IMP/MCC EXTRACT VANILLA PURE

3 Tsp. 5228606 6/15 OZ IMP/MCC SPICE CINNAMON GROUND BAKER

1 Tsp. 5228887 6/1 LB IMP/MCC SPICE GINGER GROUND

½ Tsp. 5229067 6/1 LB IMP/MCC SPICE NUTMEG GROUND

4 Cup 5593900 12/2 LB BKRSCLS SUGAR CONFECTIONER 10X CANE

3 Cup 1060375 12/32 OZ WHLFCLS TOPPING WHPD RDY-TO-WP

garnish 7977176 6/16 OZ NABISCO COOKIE GINGER SNAP

Ingredients

Cooking DirectionsPrep Time: Less than 30 mins

1. In a mixer, beat together cream cheese and powdered sugar until well combined.

2. Add pumpkin, vanilla, cinnamon, ginger and nutmeg. Beat mixture on high until well incorporated. Slowly mix in Cool Whip.

3. Spoon mixture in wine or martini glasses and garnish with ginger snaps.