In Cut Potatoes

Red Skin Brunch Potatoes

Red Skin Brunch Potatoes

Yield: 12 each 10 oz potato sides

Ingredients:

  • 10 lbs Reser’s® Red Skin Wedge Potatoes (71117.14571)
  • 1 cup Avocado oil
  • Seasoning salt, as needed
  • 1 Tbsp Thyme leaves, finely chopped
  • 16 oz Rosemary browned butter
  • Italian parsley leaves, chopped, to garnish

Directions:

  1. Preheat oven to 400°F.
  2. Toss Reser’s Red Skin Wedge Potatoes with avocado oil, seasoning salt, and thyme leaves and place onto prepared sheet pans with potatoes spread out as much as possible.
  3. Roast the potatoes until they are browned all over 15-20 minutes, flipping potatoes halfway through the cooking process.
  4. Remove from oven and keep warm.
  5. Place 10 oz serving back in the oven on a sheet pan for 2-3 minutes to warm for service.
  6. Place into a warmed bowl, and drizzle with 1 oz rosemary browned butter and chopped Italian parsley.
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In Cut Potatoes, Tortillas & Mexican

Tex Mex Potato Breakfast Tacos

Tex Mex Potato Breakfast Tacos

Yield: 50 breakfast tacos

Ingredients:

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order, place 1 Tbsp of oil on grill and top with 2/3rd cup Reser’s Shredded Potatoes, spread into a 5-inch disk.
  3. Cook for 2-3 minutes until lightly browned, and top with 1/3rd cup shredded sharp Cheddar.
  4. Cook for another 1-2 minutes until the cheese is melted and brown and then flip over.
  5. Cook for another 2 minutes until golden brown on both sides and place onto warmed Don Pancho Golden Blend Tortilla.
  6. Top the potato-cheese disk with a fried egg and serve with 1 oz. salsa roja, lime wedge, and cilantro leaf garnish.
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In Prepared Salads, Protein Salad

Korean-Style Chicken Salad

Korean-Style Chicken Salad

Yield: 15 each entree servings

Ingredients:

  • 5 lbs Reser’s Simply Chicken Salad (71117.11357)
  • 1 Tbsp Toasted sesame oil
  • 2 tsp Soy sauce
  • 1 cup Yellow bell pepper, julienned
  • 1 cup Red bell pepper, julienned
  • 1 each English cucumber, seeded and cut thinly on bias
  • 1 cup Red onion, julienned
  • Butter lettuce leaves for serving 
  • Pickled, sliced cucumbers for garnish
  • Gala apples, julienned for garnish

Directions:

  1. In a large bowl, add the sesame oil and soy sauce to Reser’s Simply Chicken Salad, and mix to combine.
  2. Add the bell peppers, cucumber, red onion and fold to combine.
  3. Refrigerate at least one hour prior to serving.
  4. For service, portion 6 oz of the Korean-Style Chicken Salad into a bowl, top with julienne apples.
  5. Serve with butter lettuce leaves and pickled, sliced cucumbers.
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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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