In Prepared Salads, Variety Salads, Salad & Meal Kits

Chili Sesame Cucumber Salad

Chili Sesame Cucumber Salad

Yield: 16 each salad servings

Ingredients:

  • 8 lbs Reser’s Cucumber & Onion Vegetable Salad (71117.14283)
  • 2 tsp Gochugaru (Korean chile flakes)
  • 1 Tbsp Ginger, peeled and grated on microplane
  • ¾ cup Green onions, thinly sliced
  • Toasted sesame seeds, as needed for garnish

Directions:

  1. In a colander set over a large bowl, drain the juice from Reser’s Cucumber & Onion Vegetable Salad.
  2. Set cucumber mixture aside.
  3. In the liquid bowl, whisk in the gochugaru, ginger, and green onions.
  4. Fold in the strained cucumber mixture and refrigerate for two hours prior to serving.
  5. Portion the salad into a bowl using a slotted spoon and garnish with toasted sesame seeds.
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In Potato Salad, Prepared Salads

The Hive Potato Salad

The Hive Potato Salad

Yield: 25 each 6 oz side serving

Ingredients:

  • 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
  • 3 cups Roasted sweet potatoes, diced and cooled
  • 2 cups Roasted red onion, diced and cooled
  • 3 Tbsp Chives, sliced
  • Hot honey

Directions:

  1. In a large bowl, fold the roasted sweet potatoes, roasted red onion, and chives into Reser’s Diced Redskin Potato Salad.
  2. Refrigerate overnight prior to serving to allow flavors to blend.
  3. Portion 6 oz of the potato salad into a bowl, along with a small ramekin of hot honey.
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In Cole Slaw, Prepared Salads

Jicama-Citrus Slaw with Grilled Hot Honey Chicken

Jicama-Citrus Slaw with Grilled Hot Honey Chicken

20 each entree servings

Ingredients:

  • 7 lbs Reser’s Shredded Cole Slaw (71117.15126)
  • 2 cups Jicama, peeled and julienned
  • 3 each Oranges, zested and cut into supremes
  • 1 cup Red onion, julienned
  • 9 lbs Chicken thighs, trimmed and marinated in soy sauce marinade of choice overnight
  • ¼ cup Avocado or canola oil 
  • Hot honey to drizzle over chicken 
  • Green onions, thinly sliced for garnish

Directions:

  1. Marinate the chicken thighs in soy-brown sugar marinade overnight.
  2. Two hours prior to serving, mix the Reser’s Shredded Cole Slaw with the jicama, orange zest, orange segments, and red onion. 
  3. Refrigerate the slaw until ready to serve.
  4. Drain the marinade from the chicken and heat a grill.
  5. Lightly cover the marinated chicken with oil before grilling.
  6. Grill the chicken and set aside to keep warm.
  7. To serve, place 6 oz of jicama slaw into a bowl.
  8. Top with 5 oz sliced chicken thigh, drizzle hot honey over sliced chicken.
  9. Garnish with sliced green onions.
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In Beans, Side Dishes

Hot Honey BBQ Beans

Hot Honey BBQ Beans

28 each side 5 oz servings

Ingredients:

Directions:

  1. In an 8-quart pot, sauté the onions in oil until golden brown.
  2. Add the Dijon mustard and kosher salt to the onions and stir to combine.
  3. Add Reser’s American Harvest BBQ Beans Medley to the pot and heat through, stirring to keep from scorching.
  4. Keep warm until ready to serve.
  5. To serve, portion the beans into cups and drizzle with hot honey.
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In Cole Slaw, Prepared Salads

Sour Cream and Onion Slaw

Sour Cream and Onion Slaw

24 each side salad servings

Ingredients:

  • 7 lbs Reser’s® Chopped Cole Slaw (71117.115125)
  • 1 cup Sour cream
  • 2 tsp Onion powder
  • 2 tsp Granulated garlic
  • 3 Tbsp Minced dried onion
  • ½ cup Chives, minced, half reserved for garnish
  • Crispy onions for garnish

Directions:

  1. In a large bowl, whisk together the sour cream, dry spices, and ¼ cup chives.
  2. Fold in the Reser’s Chopped Cole Slaw and mix to combine.
  3. Place into a serving container and refrigerate for 2 hours prior to serving.
  4. Portion into cups and garnish with remaining chives and crispy onion
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In Mashed Potatoes, Side Dishes

Yukon Gold Potato Pancakes with Spiced Maple Syrup

Yukon Gold Potato Pancakes with Spiced Maple Syrup

15 each breakfast servings

Ingredients:

Spiced Maple Syrup

  • 1 ½ cups Maple syrup
  • 1 tsp Kosher salt
  • 1 tsp Ancho chile powder
  • ½ tsp Paprika
  • ½ tsp Cinnamon, ground

Directions:

  1. In a large bowl, whisk together the eggs and rice flour to create a paste.
  2. Whisk in the Reser’s Yukon Gold Mashed Potatoes.
  3. Refrigerate the potato pancake batter for an hour before cooking.
  4. For the Spiced Maple Syrup, whisk maple syrup, salt, and spices together in a pan and heat to simmer.
  5. Remove from heat and keep warm.
  6. Heat a griddle to 350°F.
  7. Heat oil on griddle and scoop a 2 oz disher of the potato pancake batter, flattened out slightly to cook evenly. 
  8. Grill for 2-3 minutes per side until golden brown and cooked through.
  9. Serve 3 pancakes per order with caramelized pears and a side of spiced maple syrup.
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In Cut Potatoes

Russet Potato Hash with Spicy Bacon Maple Glaze

Russet Potato Hash with Spicy Bacon Maple Glaze

16 each entree servings

Ingredients:

Spicy Bacon Maple Glaze

  • ½ cup Bacon, cooked and roughly chopped
  • 1 ½ cups Maple syrup
  • ¼ tsp Paprika
  • ¼ tsp Cayenne pepper
  • 2 Tbsp Dijon

Hash Base

  • 10 lbs Reser’s® ⅝-inch Diced Potatoes (71117.14430)
  • 4 cups Yellow onions, diced, sauteed, and cooled 
  • 4 cups Red bell pepper, diced, sauteed, and cooled
  • 4 cups Heavy cream
  • ½ cup Seasoning salt
  • 2 Tbsp Paprika
  • 32 each Eggs, cooked sunny side up
  • Chives, minced for garnish

Directions:

  1. For the Hash Bash, mix the Reser’s ⅝-inch Diced Potatoes, sauteed onions, sauteed peppers, heavy cream and seasonings in a large bowl.
  2. Refrigerate and allow to sit at least 8 hours or overnight in a covered Lexan container. 
  3. For the Spicy Bacon Maple Glaze, heat cooked bacon to render fat, add maple syrup, spices, and Dijon and bring to a simmer.
  4. Remove from heat and allow it to steep for 10 minutes.
  5. Blend the bacon maple glaze until roughly chopped and keep warm to serve.
  6. To finish the Hash Base, portion 1 ½ cups of the potato/pepper mixture onto an oiled 350°F griddle.
  7. Grill until golden brown on both sides, 4-5 minutes each.
  8. Mound the hash onto a warmed plate, top with 2 fried eggs, chopped chives and a 1 oz. drizzle of the spicy bacon maple glaze.
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In Potato Salad, Prepared Salads

Honey Dijon Miso Potato Salad

Honey Dijon Miso Potato Salad

25 each 5 oz servings

Ingredients:

  • 8 lbs. tub Reser’s® Regular Potato Salad (71117.00215)
  • 2 Tbsp White miso paste 
  • ¼ cup Honey 
  • 2 Tbsp Rice wine vinegar, unseasoned  
  • 2 Tbsp Dijon mustard 
  • 1 cup Green onion, thinly sliced (½ cup to mix in, ½ cup reserved for garnish) 

Directions:

  1. In a small bowl, whisk together the miso, honey, rice wine vinegar and Dijon mustard to combine. 
  2. In a medium bowl, fold together the Reser’s Regular Potato Salad with the miso/honey mixture. 
  3. Fold in ½ cup sliced green onions to combine. 
  4. Refrigerate for at least one hour prior to serving. 
  5. To serve, portion 5 ounces of salad into a cup and garnish with reserved green onions. 
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In Other Products

Yellow Curry Coconut Corn Soup

Yellow Curry Coconut Corn Soup

Yield: 14 each 8 oz appetizer soup servings

Ingredients:

  • 1/3rd cup Coconut oil
  • 2 cups Yellow onion, peeled and diced
  • 1 Tbsp Ginger, peeled and minced
  • 2 tsp Yellow curry powder
  • ½ tsp Turmeric powder
  • 1 14 oz can Coconut milk, full fat
  • 1 quart Vegetable stock
  • 4 lbs Reser’s® Sweet Corn in Butter Sauce (71117.56013)
  • 2 tsp Kosher salt
  • 1 cup Green onions, thinly sliced, as garnish
  • 1 cup Crispy fried shallots, as garnish

Directions:

  1. In an 8-quart stock pot, heat the coconut oil over medium heat.
  2. Sauté the onions and ginger until soft, but not browned, 5-7 minutes.
  3. Add the curry powder and turmeric and stir until fragrant, 60-90 seconds.
  4. Add the coconut milk and vegetable stock and bring to a simmer over medium-high heat.
  5. Add the entire Reser’s Sweet Corn in Butter Sauce and the kosher salt.
  6. Cook for 10-12 minutes on low simmer, stirring often so as not to scorch.
  7. Remove 2 cups of the corn with a slotted spoon and set aside.
  8. Blend with an immersion blender until mostly smooth.
  9. Add the reserved corn back to the soup and check for seasoning.
  10. Keep in warmer or cool to use later.
  11. To serve, place 8 oz of the soup into a warmed bowl and garnish with sliced green onions and crispy shallots.
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In Tortillas & Mexican

Chile Relleno Breakfast Burrito

Chile Relleno Breakfast Burrito

Yield: 10 each burritos

Ingredients:

  • 10 each 13” Don Pancho® White Flour Tortilla (79341.02013)
  • 10 each large Poblano peppers, roasted, peeled, sliced lengthwise and seeds removed
  • 30 oz. Oaxaca cheese
  • 3 cups AP Flour (1 cup reserved for dredging peppers)
  • 2 each Eggs, whisked
  • 2 cup Whole milk
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Kosher salt

Burrito

  • 4 lbs Reser’s® Shredded Potatoes (71117.14433), grilled on griddle until golden brown 
  • 20 each Eggs, whisked
  • ½ cup Butter 
  • 3 cups Refried beans, warmed
  • 3 cups Salsa verde

Directions:

  1. Heat a deep fryer to 350°F.
  2. In a small bowl, whisk together 1 cup AP flour, egg, milk, baking soda, baking powder and kosher salt. Set aside for breading.
  3. Place 3 oz of Oaxaca cheese inside each roasted Poblano pepper and use skewers to close the peppers for frying.
  4. Dredge one Poblano pepper in the AP flour, shaking off excess.
  5. Coat the flour-dredged pepper in the batter and fry until golden brown. Remove pepper from fryer when done, remove skewers, and place on a rack to keep warm.
  6. Continue with the other peppers until all are battered and fried.
  7. Heat a flattop grill to 375°F to heat the tortilla on both sides until pliable.
  8. For each burrito add
    • 1 13” Don Pancho White Flour Tortilla (79341.02013)
    • 2 oz Refried beans, warmed and spread across the tortilla
    • 5 oz Reser’s Shredded Potatoes, grilled
    • 2 each Eggs, scrambled 
    • 1 each Chile Relleno, fried
  9. Fold in the edges and roll the burrito tightly.
  10. Cut the burrito in half and secure with picks.
  11. Place the halves on a plate and serve with 2 oz Salsa verde.
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