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April Recipe Recap 2020: Spring Delights!
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4 May 2020, by , in blog, Food, Health, Nutrition, Recipe Recap, Recipes, Restaurants, Comments off

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1 package crescent roll dough
Sliced deli meat
Shredded cheese


1.Put 2 slices of turkey in an unrolled crescent roll.
2.Spread about 1 Tbsp of shredded cheese on top.
3. Roll them up and bake according to directions on crescent package. You can sub any lunch meat of your choice!








1 head cauliflower, cut into bite-size florets
2 Tbsp extra-virgin olive oil
Salt and freshly ground black pepper

Mac and Cheese
3 Tbsp unsalted butter
1/2 sweet onion, minced
2 garlic cloves, minced
3 Tbsp all purpose flour
2 1/2 cups whole milk
1 lb dry, bite-size pasta, like gemelli
2 1/2 cups shredded white cheddar cheese
1/4 tsp ground nutmeg
Salt and freshly ground black pepper
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
……………………………………………………………………………………………………………………………………………..2 tbsp melted butter



1. MAKE THE ROASTED CAULIFLOWER: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and lightly grease a 9×13 inch casserole dish with nonstick cooking spray.
2. In a large bowl, toss the cauliflower with  the olive oil and season with salt and pepper. Pour into an even layer on the prepared baking sheet and roast until tender and golden brown, 20 to 25 minutes.
3. MAKE THE MAC AND CHEESE: In a pot, melt the butter over medium, heat. Add the onion and saute until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4. Add the flour to the pot and cook, stirring constantly for 2 to 3 minutes. Add the milk gradually, whisking to incorporate. Bring the sauce to a simmer and cook until it thickens, 2 to 3 minutes. Remove the pot from the heat.
5. Bring a large pot of salted water to a boil. Add the pasta and cook according to the packages instructions. Drain well.
6. Put the sauce back on the stove over medium-low heat. Stir in the cheese until it melts, then add the nutmeg and season with salt and pepper. Stir in the pasta and cauliflower, tossing well to coat.
7. Pour the mixture into the prepared baking dish. (The recipe can be made up to this point and refrigerated until ready to bake and serve.)
8. MAKE THE TOPPING: In a medium bowl, combine the bread crumbs with the Parmesan and melted butter. Sprinkle it in an even layer over the pasta and cauliflower.
9. Bake until the sauce is bubbly and has thickened slightly, 25 to 30 minutes (40 to 50 minutes if baking after refrigerating.) Serve immediately.

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