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 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 Desserts

Spiced Apple Crisp

Spiced Apple Crisp

10 each dessert crisps

Photo Credit: Affinity Group

Ingredients:

Streusel Topping (yields approximately 6 cups)

  • 1 ½ cups AP flour
  • 1 ½ cups Brown sugar
  • 1 ½ cups Rolled oats (not quick cook)
  • 1 tsp Sea salt
  • 2 Tbsp Cinnamon, ground
  • 10 oz Butter, unsalted, cold

Directions:

  1. Preheat oven to 375°F.
  2. Grate the butter on a box grater and place into the freezer on parchment until ready to make the Streusel Topping.
  3. In a medium bowl, mix the Giles Spiced Apples with lemon juice and zest, and set aside.
  4. For Streusel Topping, whisk together the flour, brown sugar, rolled oats, sea salt, and cinnamon in another medium bowl.
  5. Add the grated frozen butter, and crumble together with the dry ingredients to make the topping. Butter should be no larger than pea-sized.
  6. Spray 10 each 8 oz soup bowls with pan spray.
  7. Fill each with 1 cup of apple filling, and top with ½ cup of the streusel topping.
  8. Bake for 20-25 minutes until golden brown and streusel has crisped slightly.
  9. Serve warm with vanilla bean ice cream.
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In Other Products

Skillet Cornbread with Hot Honey Butter

Skillet Cornbread with Hot Honey Butter

Yield: 4 each 6-inch Cornbread appetizers

Ingredients:

  • 1 cup Yellow cornmeal, medium grind
  • 1 ¼ cup AP Flour
  • 1 Tbsp Baking powder
  • ½ cup Sugar
  • ¼ tsp Salt
  • 1 ½ cups Reser’s® Sweet Corn in Butter Sauce (71117.56013)
  • ½ cup Butter, unsalted, melted 
  • 2 each Eggs, whisked
  • ¾ cup Whole milk
  • Butter, unsalted for greasing skillet
  • Hot Honey Butter
    1. ½ cup Hot honey, warmed slightly in microwave
    2. 1 cup unsalted Butter, softened to room temperature

Directions:

  1. Heat an oven to 400°F.
  2. For Hot Honey Butter, heat together with a paddle in a stand mixer to combine. Divide into ramekins and keep at room temperature to serve.
  3. In a medium bowl, whisk together the yellow cornmeal, AP flour, baking powder, sugar, and salt.
  4. In a separate bowl, whisk together the Reser’s Sweet Corn in Butter Sauce, melted butter, eggs, and whole milk.
  5. Pour the wet ingredients into the dry mix and mix gently with a rubber spatula to combine.
  6. Place a 6-inch cast iron skillet into the oven for 10 minutes to preheat.
  7. Remove the skillet and add 2 Tbsp of butter and swirl to melt.
  8. Place 1 ¼ cups of batter into the pan and return to the oven.
  9. Bake for 10-12 minutes until golden brown and a toothpick comes clean in the middle of the bread.
  10. Cool slightly and serve with a ramekin of hot honey butter.
  11. Note: made in a 10-inch skillet with 2 ½ cups of batter, 3 Tbsp of butter to grease skillet, and bake for 14-16 minutes. Recipe will yield 2 10-inch skillet cornbread.
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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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