2015 Gordon Food Service Calendar Featured Recipes

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Healthy Cuisine, Bold Flavors

The theme for this year’s calendar centers around the trend in using fresh ingredients to make colorful dishes that dining consumers are craving. Each dish is crafted with ingredients that provide additional nutritional value.

Chef Gerry Ludwig, CEC, Corporate Consulting Chef, of the Culinary R&D team, talks about the macro trend of healthy cuisine as an emerging foodservice opportunity. 

 

 

kitchen-tested recipesGordon Food Service Kitchen-Tested Recipes are created using the latest proprietary trend research executed by our Culinary R&D team. Fresh ideas combined with strict standards for measurement, preparation and standardization result in sales-building recipes that offer clear menu differentiation.

Talk with your Gordon Food Service Customer Development Specialist about Recipe Manager.

January - Grilled Vegetable Grain Bowl

Red quinoa, white quinoa, and yellow saffron rice create a great texture to complement a variety of colorful grilled vegetables. A feast for the eyes, nourishment for the body.

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February - Quinoa Buttermilk Pancakes

Whole-grain white quinoa replaces processed wheat flour in this breakfast classic. The result is light, fluffy pancakes that please your inner child and bring comfort to the soul.

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March - Turkey and Wheatberry Stuffed Pepper Cup

Farro is the featured grain in this classic dish, combined with honey-smoked turkey and whipped ricotta cheese inside of a roasted sweet bell pepper. Grilled tomatoes and vegetables are combined to make an intensely flavorful sauce.

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April - Chicken and Vegetable Tartine

Open-faced sandwiches are versatile for individual consumption, or they can be sliced for sharing. This colorful dish is made with a savory grilled chicken breast, whipped ricotta cheese spread, and delicious fresh vegetables and herbs.

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May - Garden Vegetable Club

Roasted and grilled vegetables are the heroes of this indulgent sandwich. Complemented by dilled cream cheese and white balsamic vinaigrette, this sandwich is hearty enough to satisfy any appetite.

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June - Hummus Trio

A hummus medley provides an opportunity for creativity. The flavor combinations are endless. Featured are a few inspired variations: chickpeas with roasted red peppers and garlic, lentil beans with lemon and spices, and edamame with yogurt and spices.

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July - Upside Down Quinoa Burger

Looking for a meat alternative to the traditional burger? Red quinoa patties create a “bun” that can be filled with fresh vegetables, feta cheese, hummus, and creamy tzatziki sauce.

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August - Grilled Artichoke

Halved artichokes, grilled to perfection, are an ideal sharing dish. They provide a stunning plate presentation when served with fresh tomato cucumber relish and roasted red pepper aioli.

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September - Root Vegetable Guacamole

A rich and earthy dip made with parsnips, rutabaga, turnips, aromatics, and fresh citrus, all paired with a roasted salsa verde. This is a unique twist on traditional avocado guacamole dip.

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October - Butternut Squash and Avocado Carpaccio

Roasted butternut squash exudes a bold, bright, eye-pleasing color. It can be thinly sliced into circles or ribbons to make a stunning arrangement on the plate, complemented by fresh avocado and a delicate arugula salad.

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November - Chia Seed Breakfast Pudding

Creamy chia-seed pudding is a fresh morning treat packed with protein and fiber. Top it with your favorite flavor of granola or fresh seasonal fruit for a nutritious start to the day.

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December - Shrimp & Vegetable Biryani

Aromatic Indian spices accent this dish, along with variegated white basmati and yellow turmeric rices. Shrimp provide lean protein for this dish, along with traditional vegetables cooked in a mouthwatering curry sauce.

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2014 gordon food service calendar

Videos

February - Power Packed Grains

Nancy Geik, RD, of the Non-Commercial Business Solutions team, discusses the nutritional value of grains to enhance nutrition on menus across segments.

 

 

May - Meatless and Matchless

 

Bill Barker, Grocery Bakery Product Specialist, demonstrates how to construct a meatless sandwich, laying in flavors and colors that create a craveable creation.

 

 

July - A New Sandwich Carrier

Chef Ed Westerlund, CEC, shows the technique for making this uniquely delicious sandwich carrier.

 

 

August - Gluten-Free in Foodservice

Sara Kwiatkowski, RD, talks about what gluten-free means in foodservice today.

 

 

September - Healthy Cuisine Opportunity

Rob McMillion highlights the opportunity healthy cuisine presents for the commercial operator.

 

 

Look for more videos to be added throughout the year.