17395

(Same Day Service — HACCP Process #2)

BEST (Bacon, Egg, Spinach & Tomato) Sandwich

BEST (Bacon, Egg, Spinach & Tomato) Sandwich

(Same Day Service — HACCP Process #2)

Yield:100 servings (1 sandwich, 4.7 oz., 134 g)

tips

17392

(Same Day Service — HACCP Process #2)

Bacon & Cheese Breakfast Frittata

Bacon & Cheese Breakfast Frittata

(Same Day Service — HACCP Process #2)

Yield:96 servings (1 piece, 3.1 oz., 92 g)

tips

24680

Create a quick salad by tossing together pulled rotisserie chicken, chopped hard-boiled eggs, grated cheddar cheese, chopped celery, green onion and mayo fortified with garlic and black pepper. Put some lettuce, maybe a slice of tomato or pickles on bread, add a large spoon of salad to each, and you’re ready for service.

Yield: 34 oz. / 1000 gm = 10 sandwiches (3.5 oz. / 100 gm portions)

Rotisserie Chicken & Cheddar Egg Salad Sandwich

Rotisserie Chicken & Cheddar Egg Salad Sandwich

Create a quick salad by tossing together pulled rotisserie chicken, chopped hard-boiled eggs, grated cheddar cheese, chopped celery, green onion and mayo fortified with garlic and black pepper. Put some lettuce, maybe a slice of tomato or pickles on bread, add a large spoon of salad to each, and you’re ready for service.

Yield: 34 oz. / 1000 gm = 10 sandwiches (3.5 oz. / 100 gm portions)

Yield:

tips

24674

The Greek food community has been making an egg-enriched soup for hundreds, if not thousands of years. In this version, the traditional lemon soup is fortified with roasted kabocha squash, kale and brown rice to make it a heartier version that can make it a meal.  A final sprinkle of toasted pumpkin seeds adds some welcome crunchy texture. The squash can be added to each bowl to retain its texture or added to the soup itself and stirred in.

Yield: 10 portions

Greek Avgolemono Egg Soup

Greek Avgolemono Egg Soup

The Greek food community has been making an egg-enriched soup for hundreds, if not thousands of years. In this version, the traditional lemon soup is fortified with roasted kabocha squash, kale and brown rice to make it a heartier version that can make it a meal.  A final sprinkle of toasted pumpkin seeds adds some welcome crunchy texture. The squash can be added to each bowl to retain its texture or added to the soup itself and stirred in.

Yield: 10 portions

Yield:

tips