Simplot Good Grains feature nutritious whole grains and colorful vegetables in delicious combinations designed to appeal to palates of today’s health-conscious consumers.

Simplot Ancient Grains & Kale Blend

Ancient Grain and Kale Blend satisfies with red and brown rices, red quinoa, black barley and kale.

• Vegan
• IQF for easy portioning
• Just heat and serve or chill after cooking for cold applications
• Speed – pan to plate in 10 minutes
• Consistency – perfectly cooked and seasoned, bag after bag
• Corn free, Sulfite Free, Zero Grams Trans Fat
• Perfect bed for fish or poultry. Made with ancient grains, this complex blend can elevate the color, flavor and texture in salads, entrées, soups and sides.

Nutritional Information

Trends and Product for Latin -Influenced Dishes

Ancient Grain and Kale Blend Handling

SHELF LIFE frozen 547 days

Stovetop Heat 2 Tbsp. oil in a skillet on MED-HIGH heat. Sauté half bag of frozen product for 6 minutes, covered, stirring frequently.

Microwave Microwave half bag of frozen product, covered, on HIGH for 6 minutes. Stir halfway through cook time. Let stand for 1 minute. CAUTION: PRODUCT WILL BE HOT.

Simplot Ancient Grains & Kale Blend Recipes

Roasted Pork With Mango Mojo and Ancient Grains Kale

Gruyere Ancient Grain And Kale Egg Bites

Asian Grain Salad

View More Recipes!

Menuing Grain Bowls

3 Great Reason To Offer Grain Bowls

• According to Datassential, 25% of all entrées in commercial restaurants are bowls—up 28% over the past four years. Rice/grain bowls in particular have grown a whopping 89% over the past four years. Datassential SNAP™, 2018
• They’re customizable. Millennials and younger diners love the ability to “have it their way.” Build-your-own bowl concepts give them the freedom to mix and match their favorite flavors easily.
• They’re profitable. While bowls are popular enough to command relatively high prices, their main ingredients—grains and vegetables are low-cost items. Options for proteins and other premium toppings give you an opportunity to upcharge.

Basics of Bowl Building

RECOMMENDED PAIRINGS

PROTEINS: Smoked salmon, pan-seared chicken, grilled flank steak
SAUCES: Cucumber yogurt sauce, harissa sauce, chimichurri sauce, roasted pineapple salsa

Sabrett Franks in Blanket

All beef cocktail franks in all butter puff pastry.

• Low labor
• Cooks in 12 minutes from freezer to oven
• Great for kids meals, bar fare, catering
• Easily portioned

Nutritional Information

Pigs in Flight

Up your selling game on a traditional appetizers by encouraging customers to try flights with dipping sauces. Check out some of the sauce pairing below including some of our favorite Ken’s items. And you thought pigs couldn’t fly!

Flight #1

Ken’s Chipotle Ranch #30946
Ken’s French Deluxe #30120
Ken’s Honey Mustard Supreme #30422
Ken’s Thousand Island #31200
Ken’s Boom Boom Sauce #32566

Flight #2

SBRAY Jamaican Jerk #12953
Ghost Chili Sauce #12958
Cheese Sauce #32507
Hotdog Chili with Beef  #32795
Sriracha Chili #33109

Flight #2

Thai Chili Sauce #12920
Smoked Black Pepper BBQ #12957
Honey Sriracha #32577
Sweet Thai Chili #12921
Sweet Relish #73401

Fontanini Chicken & Beef Meatball

Fully cooked signature meatballs made with chicken and beef, and a fresh Italian spice blend. The product has an authentic meaty bite and a delicious made from scratch flavor. Each meatball average weight is 2 oz.

• Great for non-pork eaters
• Authentic Italian flavor
• Made from scratch quality
• Fully cooked for convenience
• Helps control portion costs
• All meat

Nutritional Information

Manufacturer Meatball Sell Sheet

Featured Menu Item Idea – Garlic Knot Meatball Sliders w/Garlic Parm Fries

Seviroli started out as a small pastry shop in Ozone Park, Queens in 1960. Today, they are the world’s largest tortellini manufacturer, and also offers a full line of authentic & innovative filled pasta, sauces and Italian desserts.

Stracciatella Burrata  48 ct

Filled with fresh handmade burrata cheese and ricotta for a unique and flavor taste.

Nutritional Information

Sausage & Broccoli Ravioli 70 ct

Filled with mild Italian sausage, fresh broccoli and a rich blend of parmesan and ricotta cheeses.

Nutritional Information

Pesto Cream Sauce

with oven roasted grape tomatoes over Seviroli Burrata Ravioli

Seviroli Burrata Ravioli G# 35096
2 cups Casa di Lisio Frozen pesto G#33075
1 cup Heavy cream G#24642
2 Tbsp Morton Kosher salt G#86939
2 Tbsp Highland Market Granulated Garlic G#83632
2 Tbsp Highland Market Coarse Black Pepper G#84731
2 Tbsp Highland Market Oregano G#84471
2 cups Olisur Extra- Virgin Olive Oil G#63075 (reserve 1 Tbsp)
Fresh Basil G#72290 (for garnish)

Preheat the oven to 400°F. In a hotel pan add the 12 ct. of grape tomatoes, olive oil, salt, pepper, garlic, and oregano roast for about 15 minutes until tomatoes begin to shrivel up.

While that is cooking, heat the pesto in a sauté pan on low heat, slowly adding heavy cream to create a creamy sauce. If needed, add more cream and salt to desired consistency and taste.

Prepare the ravioli, then gently toss in pesto sauce and plate. Next spoon oven roasted tomatoes in oil over top and garnish with chiffonade of fresh basil

MANGIA – CHEF DANA JOHNSON

Toasted Garlic And Oil

with Rapini over Seviroli Sausage and Broccoli Ravioli

Seviroli Sausage and Broccoli Ravioli G#35098
3 cups Olisur Extra- Virgin Olive Oil G#63075
2 cups minced fresh garlic G#71368
1 Tbsp Highland Market crushed red pepper flake G#84816
1 Tbsp Morton Kosher Salt G#86934
5 heads fresh Rapini (Broccoli Rabe) roughly chopped
1 cup water
Cucina Imported Parmesan Cheese G#24321 (to garnish)

In a deep pan on medium-high flame heat the olive oil then add fresh minced garlic and Kosher salt. Cook while stirring occasionally, until the garlic is golden brown, then remove from heat and set aside.

In another pan, add about 1 Tbsp of olive oil, rapini, a dash more pepper flake and salt. Add the water and cover. Cook until rapini is tender but still bright in color about 3 minutes. Prepare the ravioli, then toss in the garlic, oil and plate it. Top with a handful of cooked rapini and shaved Parmesan.