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In Potato Salad, Prepared Salads

Tapatio Style Potato Salad

Tapatio Style Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

  • 8 lbs Reser’s® Diced Red Skin Potato Salad (71117.14102)
  • ¾ cup Radish, topped and diced into ½-inch pieces
  • 2 cups Yellow corn, grilled and cut off of cob
  • 25 each Lime wedges
  • Tajin to sprinkle on top
  • Radish slices for garnish

Directions:

  1. In a large bowl, mix the Reser’s Diced Red Skin Salad with the diced radish and grilled corn.
  2. Refrigerate for 1-2 hours before serving.
  3. Scoop into bowl for serving, garnish with a lime wedge, sprinkle of Tajin, and 3 radish slices.
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In Potato Salad, Prepared Salads

North African Potato Salad

North African Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

  • 8 lbs Reser’s® Mustard Potato Salad (71117.00212)
  • ½ cup Preserved lemon, divided in half (¼ cup and ¼ cup)
  • 12 leaves Mint, chiffonaded
  • 2 oz Baby arugula
  • Mint leaves, small for garnish

Directions:

  1. In a large bowl, add the Reser’s Mustard Potato Salad, and fold in 1/4 cup of preserved lemon, mint chiffonade, and baby arugula.
  2. Allow the flavors to meld for one hour before serving.
  3. Portion into 5 oz cups and garnish with reserved preserved lemon and 3-4 small mint leaves.
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In Variety Salads, Salad & Meal Kits

Black-Eyed Pea & Cucumber Salad

Black-Eyed Pea & Cucumber Salad

Yield: 16 each entrée salad servings

Ingredients:

Directions:

  1. In a large bowl, mix the black-eyed peas, cumin, cilantro, and cherry tomatoes with a spatula to combine.
  2. Add the Reser’s Cucumber & Onion Vegetable Salad and mix to combine.
  3. Let the salad marinate for at least one hour before serving.
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In Fruit

Spicy Thai Pineapple-Cucumber Salad

Spicy Thai Pineapple-Cucumber Salad

Yield: 6 each appetizer salads

Ingredients:

  • 4 lbs Reser’s® Pineapple Chunks, syrup drained and reserved for dressing (79453.77957)
  • 3 English cucumber, halved, seeded, cut in half, and sliced into ½-inch slices
  • 2 Tbsp Fish sauce
  • ¼ cup Lime juice
  • ¼ cup Rice vinegar, unseasoned
  • ¼ cup Pineapple syrup
  • ¼ cup Coconut sugar 
  • 2 each Thai bird chili, finely chopped
  • ½ cup Canola oil
  • ½ cup Cilantro leaves
  • ½ cup Mint leaves
  • ½ cup Peanuts, roasted and lightly salted, chopped

Directions:

  1. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, pineapple syrup, coconut sugar and Thai chilies.
  2. Slowly drizzle in the canola oil to emulsify.
  3. Check for seasoning and set aside.
  4. Per order, toss together the following:
    • 1 cup Reser’s Pineapple Chunks
    • 1 cup English cucumber, diced
    • 4 each Mint leaves, torn
    • 4 cilantro leaves, torn
    • 2 Tbsp Fish sauce vinaigrette
  5. Place onto plate and garnish with 4 mint leaves.
  6. Drizzle the salad with 1 Tbsp of dressing and top with 1 Tbsp chopped peanuts.
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In Fruit

Citrus Agave Liquado

Citrus Agave Liquado

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Orange Slices (79453.74028), drained
  • 1 cup + 2 Tbsp Lime juice
  • 6 cups Whole milk Greek yogurt
  • 6 cups Water, cold
  • 12 each Lime wedges

Directions:

  1. To start, chill two pint glasses until cold.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Orange Slices
    • 2 Tbsp Agave syrup
    • 3 Tbsp Lime juice, fresh
    • 1 cup Whole milk Greek yogurt
    • 1 cup Water, cold
  3. Place the smoothie base into the refrigerator for 30 minutes before serving.
  4. Divide between two glasses and serve with a lime wedge.
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In Fruit

Mangonada Smoothie

Mangonada Smoothie

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Mango Chunks (79453.73928), drained and set aside. 
  • 1 cup Mango syrup, drained from Reser’s Mango Chunks
  • 6 cups Coconut water, ice cold
  • 2/3rd cup Lime juice, fresh
  • 12 cups Ice
  • Chamoy for rimming glass
  • Tajin for rimming glass
  • 12 each Tamarind candy sticks

Directions:

  1. To start, rim one half of two shaker pint glasses with chamoy, followed by the Tajin seasoning.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Mango Chunks
    • 2 Tbsp Mango syrup
    • 1 cup Coconut water
    • 1 Tbsp Lime juice, fresh
    • 2 cups Ice
  3. Divide the smoothie between the two glasses and serve with tamarind candy sticks.
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In Prepared Salads, Variety Salads, Salad & Meal Kits

Ginger Ponzu Slaw

Ginger Ponzu Slaw

Yield: 20 each 5 oz side servings

Ingredients:

  • 7 lbs Reser’s® Chopped Coleslaw, syrup drained and reserved for dressing (71117.15125) 
  • 3 Tbsp Ginger, peeled and finely minced
  • 3 Tbsp Ponzu sauce
  • 1 ½ cup Green onions, thinly sliced, ½ cup reserved for garnish
  • Black sesame seeds for garnish

Directions:

  1. In a large bowl, mix the Reser’s Chopped Cole Slaw with ginger, ponzu, and 1 cup green onions.
  2. Refrigerate base for at least 2 hours before serving to allow flavors to blend.
  3. To serve, place 5 oz of the coleslaw base in a bowl and garnish with black sesame seeds and green onions.
  4. Pairs well with Huli huli chicken or Kalbi rib.
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In Pasta & Macaroni Salad, Prepared Salads

Sesame Mushroom Korean Noodle Salad

Sesame Mushroom Korean Noodle Salad

Yield: 8 each entrée salad servings

Ingredients:

  • 5 lbs Stonemill Kitchens® Korean Noodle Salad (71117.18503)
  • 1 lb King Oyster mushrooms, halved lengthwise
  • 1 Tbsp Ginger, peeled and finely minced
  • ¼ cup Canola oil
  • ¼ cup Soy sauce
  • ¼ cup Sesame oil
  • Toasted sesame seeds for garnish
  • ½ cup Green onions, thinly sliced

Directions:

  1. For the Mushroom Marinade, whisk together the ginger, canola oil, soy sauce, and sesame oil.
  2. Place the halved King Oyster mushrooms in a ½ pan and toss with soy/sesame marinade.
  3. Let the mushrooms marinate at room temperature for 30-40 minutes.
  4. Drain and discard the marinade.
  5. Heat a grill or grill pan until hot.
  6. Grill the mushrooms on both sides, 1-2 minutes. Set aside at room temperature.
  7. Reserve 8 grilled mushroom halves, and cut each in half to garnish salads.
  8. Dice the remaining mushrooms and combine with the Stonemill Kitchens Korean Noodle Salad, refrigerate for 30 minutes before serving.
  9. To serve, place 9 oz of the Korean noodle salad in a salad bowl, and top with two grilled mushroom pieces. Garnish with toasted sesame seeds and 1 Tbsp green onion.
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In Prepared Salads, Variety Salads, Salad & Meal Kits

Edamame Caesar Pasta Salad

Edamame Caesar Pasta Salad

Yield: 10 each entrée salad servings

Ingredients:

  • 4.5 lbs Reser’s® Caesar Bow Tie Pasta Base (71117.14771)
  • 2 tsp Soy sauce
  • 2 cups Edamame, shelled IQF (soybeans), blanched for 1 minute, shocked and drained
  • 2 cups Snap peas, blanched and shocked, cut in half
  • 10 each Eggs (Ramen style eggs or shoyu eggs), steamed for 7 minutes and shocked

Egg Marinade

  • 1 cup water
  • ½ cup+ 1 Tbsp Soy sauce
  • ½ cup Mirin
  • 2 Tbsp Dark soy sauce

Directions:

  1. Start by whisking together the water, soy, mirin, and dark soy sauce for the egg marinade.
  2. Steam, shock, and peel the eggs and submerge in the marinade for 12-24 hours.
  3. After the marination of the eggs is complete, drain and discard the marinade and refrigerate the eggs until ready to serve.
  4. In a large bowl, mix the Reser’s Caesar Bow Tie Base with the soy sauce, edamame, and snap peas. Refrigerate 30 minutes before serving.
  5. To serve, place 10 oz of the pasta/pea base into a chilled serving bowl and top with one ramen egg, cut in half.
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In Tortillas & Mexican

Tacos Al Pastor

Tacos Al Pastor

Yield: 10 each entrée servings (3 tacos each)

Ingredients:

  • 30 each Don Pancho® 4” White Corn Tortillas (79341.01227)
  • 8 Guajillo chiles, cleaned, seeded, and rehydrated in hot water for 15 minutes
  • 2 oz Achiote paste
  • ½ cup Pineapple syrup, drained from Reser’s Bite-Sized Pineapple Chunks
  • ½ cup Apple cider vinegar
  • 6 Garlic cloves, crushed
  • 2 tsp Mexican oregano
  • 1 tsp Cumin, ground
  • ½ tsp Black pepper, 28 mesh
  • ¼ tsp Cloves, ground
  • 4 tsp Kosher salt (2 tsp for marinade and 2 tsp to season meat before searing)
  • 6 lbs. Pork shoulder, cut into ½-inch steaks
  • ½ cup Avocado oil
  • 3 cups Reser’s® Bite-Sized Pineapple Chunks Bite Size (79453.75415), juice used for marinade, and 1 cup saved for garnish
  • 2 each Yellow onion, julienned
  • 2 cups Yellow onion, finely diced
  • 1 cup Cilantro, stemmed and finely chopped
  • Salsa of choice 
  • 30 each Lime wedges

Directions:

  1. In a high-speed blender, blend rehydrated chiles, achiote paste, pineapple syrup, cider vinegar, garlic, Mexican oregano, cumin, black pepper, cloves, and 2 tsp kosher salt.
  2. Mix the marinade with the sliced pork shoulder and refrigerate for 12-24 hours.
  3. After marinating, drain the meat well and slice into ¼” strips.
  4. In a large braising pan, heat the avocado oil over high heat, and add the pork strips.
  5. Cook the pork until golden brown, then add sliced onion and Reser’s Bite-Sized Pineapple Chunks, and cook until all softened and browned thoroughly.
  6. Once cooked, transfer to a pan and keep warm.
  7. Warm the Don Pancho 4″ White Corn Tortillas on a griddle, and top each with 2 oz grilled pork/pineapple/onion mixture and garnish with diced onion, cilantro, and pineapple.
  8. Serve with lime wedges.
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