schiedadmin In Pasta & Macaroni Salad, Prepared Salads

Grilled Honey Halloumi Pasta Salad

Grilled Honey Halloumi Pasta Salad

Yield: 20 each 6 oz sides

Ingredients:

• 8 lbs Reser’s® Italian Pasta Salad (71117.14759)
• 20 each 2 oz Halloumi cheese pieces
• 2 oz Basil leaves, stems removed 
• 5 oz Baby spinach
• 1 cup Almonds, sliced and toasted
• 1 ¼ cup Honey 
• Avocado oil to brush cheese to grill

Directions:

1. In a large bowl, mix the Reser’s Italian Pasta Salad with the basil, baby spinach, and toasted almonds.
2. Let the pasta mixture marinate 4-5 hours before serving.
3. Heat a grill and brush Halloumi cheese pieces with avocado oil.
4. Grill on each side and set aside to keep warm.
5. To serve, fill the salad into a serving bowl.
6. Slice the Halloumi on the bias and place atop pasta salad.
7. Drizzle the cheese with 1 Tbsp honey per serving to finish.

schiedadmin In Pasta & Macaroni Salad, Prepared Salads

Parmesan Chili Crisp Macaroni Salad

Parmesan Chili Crisp Macaroni Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

• 8 lbs Reser’s® Signature Macaroni Salad (71117.06039)
• ¾ cup Parmesan cheese, shredded
• ¾ cup Green onions, thinly sliced
• 2 cups Chili garlic crisp, homemade or prepared

Directions:

1. In a large bowl, mix the Reser’s Signature Macaroni Salad with the shredded Parmesan and green onions.
2. To serve, place the macaroni salad onto an entrée plate, and top with 1 Tbsp of chili garlic crisp, drizzling some of the oil around the plate.
3. Pair with dry-rubbed and grilled chicken wings.

schiedadmin 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.

schiedadmin 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.

schiedadmin In Mashed Potatoes, Side Dishes

Sweet Potato Cider Bisque with Grilled Apples

Sweet Potato Cider Bisque with Grilled Apples

Yield: 15 each 12 oz soup appetizers

Ingredients:

• 5 lbs Reser’s® Special Request™ All Natural Mashed Sweet Potatoes (71117.94504)
• ¼ cup Butter, unsalted
• 1 cup Yellow onion, diced
• ¼ cup AP flour
• 3 cup Apple cider
• 1 quart Vegetable stock
• 2 cup Heavy cream
• 4 tsp Kosher salt
• Grilled Gala apples for garnish
• Thyme leaves for garnish

Directions:

1. In an 8-quart stockpot, melt butter and add onion.
2. Cook the onion until softened without browning.
3. Add AP flour to make a roux, and cook without browning for one minute.
4. Add the Reser’s Special Request All Natural Mashed Sweet Potatoes, apple cider, stock, and cream to roux and whisk to combine.
5. Cook over medium heat while stirring occasionally for 20-25 minutes to cook out flour.
6. Season bisque with kosher salt to taste.
7. Puree bisque base with immersion blender and strain with a chinois and keep warm.
8. To serve, place 12 oz of bisque and top with grilled apple slices and thyme leaves.

schiedadmin In Mashed Potatoes, Side Dishes

Canal Street Macaroni and Cheese

Canal Street Macaroni and Cheese

Yield: 9 each 12 oz entrée servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
• ¼ cup Canola oil
• 1 ½ cups Andouille sausage, diced
• 1 ½ cups Yellow onion, diced
• 1 cup Green bell pepper, diced
• 1 cup Red bell pepper, diced
• 4 tsp Cajun seasoning
• 1 cup Green onions, thinly sliced for garnish

Directions:

1. In an 8-quart stockpot, heat oil to medium-high heat and add the diced Andouille sausage.
2. Cook the sausage to brown slightly, stirring occasionally.
3. Add the onion and diced bell peppers and cook to slightly brown and soften.
4. Add the Cajun seasoning and stir.
5. Add the entire bag of Reser’s Deluxe Macaroni and Cheese, and cook over medium heat, stirring occasionally, until heated through.
6. Place into a 1/3rd pan and place into a steam table.
7. Portion into a warm bowl or gratin dish and garnish with green onions.

schiedadmin In Other Products, Prepared Salads

Roasted Poblano Scalloped Potatoes

Roasted Poblano Scalloped Potatoes

Yield: 8 each 12 oz side dish servings

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
• 1 cup Poblano peppers, roasted, peeled, seeded and diced
• ½ cup Queso Fresco
• ½ cup Queso Cotija
• ½ cup Green enchilada sauce
• 2 cups Pepperjack cheese, shredded

Directions:

1. Heat the bag of Reser’s Scalloped Potatoes in a steamer for 10 minutes.
2. Open the bag into a medium-sized bowl and mix with diced Poblanos, Queso Fresco, Queso Cotija, and green enchilada sauce.
3. For a side dish, fill 12 oz into a gratin dish, top with 1 oz shredded pepperjack cheese, and bake at 400°F for 12-15 minutes until browned.
4. For catering, spray a 200-inch pan, fill with the scalloped potato base, top with 4 oz shredded pepperjack, and bake uncovered at 400°F for 20-22 minutes until browned.

schiedadmin In Potato Salad, Prepared Salads

Creamy Harissa Potato Salad

Creamy Harissa Potato Salad

Yield: 25 each 5 oz side dish servings

Ingredients:

• 8 lbs Reser’s® Deviled Egg Potato Salad (71117.00225)
• 3 Tbsp Harissa paste
• ¼ cup Water
• 1 ½ cups Red onion, diced
• ½ cup Italian parsley, stemmed and minced

Directions:

1. In a small bowl, whisk together the harissa and water to combine.
2. Add in 1 cup diced red onion and ¼ cup Italian parsley.
3. Fold the harissa base into the Reser’s Deviled Egg Potato Salad, and refrigerate for at least 2 hours prior to serving.
4. Portion and garnish with diced red onion and minced Italian parsley.

schiedadmin In Cole Slaw, Prepared Salads

Thai Cole Slaw

Thai Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• 3 cups Red cabbage, cut into ½-inch shreds
• 3 Limes, zested and juiced
• ½ cup Coconut sugar
• ½ cup Salted peanuts, chopped
• ¼ cup Cilantro, chopped
• 5 each Thai green chiles, thinly sliced 
• ½ cup Thai basil, leaves only
• 1 cup Crispy garlic for garnish
• 25 each Lime wedges for garnish

Directions:

1. In large bowl, whisk together the lime zest and juice, coconut sugar, peanuts, cilantro and Thai green chiles.
2. Mix the red cabbage and Thai basil leaves into the lime base.
3. Mix the carton of Reser’s Regular Cole Slaw into the rest of the Thai coleslaw base.
4. Fill into a serving container and refrigerate.
5. Allow the flavors to combine for at least one hour before serving.
6. For serving, place 5 oz of the Thai coleslaw into a bowl and garnish with the crispy garlic and one lime wedge.

schiedadmin In Cole Slaw, Prepared Salads

Kimchi Cole Slaw

Kimchi Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• 1 ½ cups Kimchi, drained of liquid and finely chopped
• ½ tsp Gochugaru (Korean chili powder)
• 1 ¼ cups Green onions, thinly sliced (1/2 cup reserved for garnish)
• Toasted sesame seeds for garnish

Directions:

1. In a large metal bowl, combine Reser’s Regular Cole Slaw with chopped kimchi, gochugaru, and sliced green onions.
2. Refrigerate and let the flavors combine for at least one hour before serving.
3. For serving, place 5 oz of the kimchi coleslaw into a bowl and garnish with toasted sesame seeds and sliced green onions.