Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!
#MenuMonday
Ingredients:
1 pound medium Pan-Seared Citrus Shrimp
8 cups greens (such as arugula, spinach, or spring mix)
Fruity or lemon-flavored extra virgin olive oil
Juice of 1/2 lemon or 1/2 orange
1 avocado, sliced or diced
1 shallot, minced
4 ounces sliced almonds, toasted
Kosher salt and freshly ground black pepper for taste
Directions:
1. Prepare the recipe for the Pan0Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
2. Toss the shrimp with the salad greens in a large bowl.
3. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
4. Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground pepper and serve.
Ingredients:
1/4 cup of sugar
6 cubes of Baker’s White Chocolate
2 pinches of salt
1/4 cup hot water
3/4 quart of strawberry milk
1 tsp of vanilla
5 drops of pink food coloring
whip cream for topping
sprinkles for topping
Directions:
1.Start by adding sugar, chocolate, salt, and water to a sauce pan.
2.Stir on medium heat until melted and combined well.
3.Add strawberry milk and vanilla.
4.Bring to a boil and then remove from heat.
5.Add in food coloring and stir well.
………………………………………………………………………………………………………………..6.Top with whip cream and sprinkles.
………………………………………………………………………………………………………………..7. Serve and enjoy!
Ingredients:
1 medium red onion, diced
8 cloves of garlic, minced
1 red bell pepper, diced
1 cup frozen corn kernels
8oz enchilada sauce
14oz diced fire roasted tomatoes
juice of 1 lime
2 tbsp cream cheese
4 cups cooked white rice
1 can black beans, drained
1 tsp chili powder
3 tsp cumin
1/4 tsp cayenne
1 tsp salt
1/2 cup Mexican cheese + more for topping
sour cream, for serving
tortilla chips, for serving
Directions:
1.Cook rice according to instructions (the amount of uncooked rice varies based on your brand.) You will need 4 cups of cooked rice to add to the recipe.
2. While the rice is cooking, heat a large heavy bottomed pan over medium high heat. Add 1 tbsp of olive oil, and saute the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent.
3. Add the corn and fire roasted tomatoes and stir an additional 3 minutes.
4. Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of Mexican cheese.
5. Add salt to taste. Serve topped with additional Mexican cheese, sour cream, and tortilla chips.
Enjoy!
Ingredients:
32oz boneless and skinless chicken breasts (4 pieces)
1/4 cup honey (raw, unfiltered preferred)
1 tbsp tomato paste
2 tbsp apple cider vinegar
1 tsp chipotle chili powder
1 garlic clove (very finely chopped)
1/2 teaspoon salt (optional)
Directions:
1. Slice chicken into very thin strips with a very sharp knife. Thread accordion-style onto wooden skewers.
2. In a small bowl, whisk together honey, tomato paste, apple cider vinegar, chipotle chili, optional salt, and chopped garlic. Spoon sauce over skewers.
.
3. Cook skewers on a hot grill and cook for 10-12 minutes or until chicken is fully cooked, basting with sauce and turning every 2-3 minutes to evenly cook the entire skewer of chicken.
4.Alternately, the skewers can be baked in an oven preheated to 400 degrees for 16-18 minutes, or until fully cooked.
Food and Supply Source is dedicated to helping our members reduce their expenses on food and supplies.
We have helped over 3,000 organizations save 10-35% on their spend! Let us start your free cost analysis today and see how much you can save!
