23 New Items
250,000 Customers
Where do we start?
Let's concentrate on just two items today.
SUPERFOOD SLAW
We had over 2500 people try this recipe at the
South Beach Wine & Food Fest last weekend
SWEET & SPICY RANCH SLAW
Thanks to Chef Brad Barnes, CIA
1 bg Cross Valley Farms Superfood Slaw
2 T Kosher Salt
1/4 c Granulated Sugar
2 c Sherry Vinegar
2 c Chef's Line Ranch Dressing
1/8 c Rykoff Sexton Key Lime Juice
1/2 c Honey
TT Sriracha
Toss the slaw mix with the salt, sugar and vinegar.
Refrigerate overnight.
Drain well.
Toss with the remainder of the ingredients.
Refrigerate until use.
BUFFALO BLUE SLAW
1 bg Cross Valley Farms Superfood Slaw
1 c Monarch Hot Sauce
1/4 c Honey
2 c Monarch Blue Cheese Dressing
TT Kosher Salt
Toss the slaw mix with the hot sauce and honey.
Refrigerate overnight.
Do not drain.
Toss with the blue cheese dressing.
Adjust seasoning with kosher salt & hot sauce.
Refrigerate until use.
&
GRIT STIX
The Molly's Kitchen Grit Stix
are the perfect bar snack or appetizer.
A twist on two Southern staples,
Grits and Pimento Cheese.
Simply serve with a dipping sauce...
ARUGULA AIOLI
(yes, arugula)
2 c Chef's Line Mayonnaise
1/2 c Arugula Puree
2 T Rykoff Sexton Meyer Lemon Juice
2 T Garlic, chopped
TT Kosher Salt
Place all ingredients in food processor bowl.
Mix until smooth and bright green.
Adjust seasoning.
I don't add any pepper as the arugula adds the pepper note desired.
Refrigerate until use.
BACON REMOULADE
2 c Monarch Bacon Aioli
2 T Red Onion, diced
2 T Red Pepper, diced
2 T Stone Ground Mustard
2 T Capers, drained and rinsed
1 T Rykoff Sexton Meyer Lemon Juice
1/4 c Patuxent Farms Pepper Encrusted Bacon, cooked, chopped
Place all ingredients except the bacon into food processor.
Blend well.
Transfer to a stainless steel bowl and fold in the bacon.
Refrigerate until use.
GOOD SELLING!!!
CHEF BILL
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