Recipe Ideas from the Kitchens of RC Fine Foods Golden and Red Beet Salad with Blood Orange Vinaigrette

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1 Golden and Red Beet Salad with Blood Orange Vinaigrette Orange Vinaigrette 12 each golden beet 6 each red beet 1½ lbs. goat cheese 8 oz. RC Cucumber and Dill Dressing, prepared ¼ tsp. RC Umami Sensations Mirepoix and Kombu Powders 24 fresh blood orange or navel orange segments 12 fresh grapefruit segments microgreens and fresh herbs for garnish Blood 1 package RC Sienna Vinaigrette Dressing Mix 2 cups sugar 1 pint water 1 quart champagne vinegar 1 quart prepared RC Blood Orange Coulis 1 tsp. RC Umami Sensations Mirepoix Powder 2½ quarts vegetable oil Trim tops off beets and wash well removing all sand. Place trimmed beets in steamer and cook until fork tender. Cool completely and trim ends and peel keeping as round as possible. Slice cooked beets horizontally in ¼ inch thick slices stacking in rows of 3, keep refrigerated. In a mixer bowl, combine goat cheese and prepared RC Cucumber and Dill Dressing. Whip at low speed until dressing is mixed with goat cheese, then whip at high speed. Place whipped goat cheese mix in piping bag and portion 2 oz. on bottom 2 slices of beets and top with last beet slice Pipe a small rosette on center of each top. To prepare Blood Orange Vinaigrette Combine RC Siena Vinaigrette Dressing Mix and sugar together in a mixer bowl. Add water and whip at medium speed for 5 minutes. Stop, scrape the bowl and add vinegar, prepared RC Blood Orange Coulis, RC Umami Sensations Mirepoix Powder, then whip for 3 minutes at medium speed. Slowly add salad oil while whipping at slow speed. When all oil is incorporated, whip for 6 minutes at high speed. To Plate: Arrange 2 golden beet stacks and one red beet stack on a rectangle plate. Drizzle with prepared Blood Orange Vinaigrette and arrange several blood orange and grapefruit

2 segments and some assorted microgreens and fresh herbs on plate. Keep refrigerated or serve immediately. Yield: 6 portions

3 Grilled Vegetable and Chicken Cheesesteak Sandwich 2 oz. grilled red bell pepper 1 each carrot 3 oz. grilled eggplant slices 2 each medium size portabella mushrooms 1 each zucchini 2-3 oz. Canola Oil 2 Tbsp. RC Hearty Foundations Smart Sodium 400 Reduced Sodium Vegetable Base, dry 1 14 inch long crusty hoagie or sub roll 3 oz. cooked Steak Style chicken breast 3 slices American cheese leaf lettuce 4 oz. RC Red Pepper Basil Sandwich Sauce, prepared to label instructions 2 oz. Pickled Red Onions RC Fine Foods value added recipe Trim ends off carrots, mushrooms and zucchini and wash well. Cut vegetables ¼ inch thick and toss together with canola oil and dry RC Hearty Foundations Smart Sodium 400 Reduced Sodium Vegetable Base. Grill until soft and keep warm. Build the sandwich by placing cooked Steak Style chicken breast on bottom of roll, then top with American cheese and layer grilled vegetables on top. Spread 1-2 oz. prepared RC Red Pepper Basil Sandwich Sauce on top of roll and then add leaf lettuce. Keep sandwich closed with frill picks or bamboo skewers and serve with additional RC Red Pepper Basil Sandwich Sauce on the side and Pickled Red Onions. Yield: 1 14 inch sandwich

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5 Pickled Red Onions 2½ lbs. thinly sliced red onions 2 oz. RC Siena Dressing Mix dry 1 cup sugar 1 cup water 2 cups vinegar white, cider or champagne ¼ tsp. dry Mexican oregano leaf 1½ tsp. dry mustard ¼ tsp. dry basil leaf ¼ tsp. RC Roasted Garlic Base 1 tsp. RC Umami Sensations Mirepoix Powder Remove skin, root and stem end of red onion and slice as thin as possible. Combine RC Siena Dressing Mix, sugar, water, vinegar, herbs, RC Roasted Garlic Base and RC Umami Sensations Mirepoix Powder blend until sugar is completely dissolved. Pour mixture over sliced onions, blend well and marinate for 24 hours for best results. Yield: 3 lbs. Value Added Suggestions: Grilled Sandwiches, Tacos, Your Favorite Burger, Great in a Wrap, Panini Sandwiches, Pizza/Flat Bread Topping, Salad Topping 05/23/16 Exclusive Manufacturers of

6 Thai Coconut Curry Chicken Salad 6 oz. RC Thai Coconut Curry Yellow Curry Stir-Fry Sauce, prepared 1½ oz. currants 1 ⅓ lbs. cooked boneless & skinless chicken meat 5 oz. zucchini diced 4 oz. yellow squash diced 4 oz. red pepper diced 1½ oz. scallions cut on a bias 8 oz. mayonnaise 1 tsp. RC Coconut Flavor 2 oz. honey 4 oz. RC Mango Coulis Mix, prepared 1 tsp. each Umami sensations Red Miso and Kombu Powders Plump currants in prepared RC Thai Coconut Curry Yellow Curry Sauce then cool to 40 F and reserve. Dice chicken meat and blend with rest of ingredients. Refrigerate for several hours before use. Keep composed salad refrigerated at 40 F until ready to use. Yield: 3.4 lbs. Value Added Suggestions: 02/01/17 Exclusive Manufacturers of