Korean BBQ Burnt Ends
Ingredients:
6oz- Smoked CAB Brisket
3oz- Korean BBQ Quinoa
3oz- Power Slaw Blend
4oz- (3oz for Brisket, 1oz for Salad) Korean BBQ Sauce
2oz- Sriracha Cheddar
Pinch- Micro Cilantro
Directions:
1. Large dice brisket, and roast in 400 oven until caramelized (about 7 minutes). Add 3oz of Korean BBQ sauce, put back in oven for another 2 mins.
2. Mix together quinoa and power blend with 1oz of BBQ sauce
3. Plate accordingly. Garnish with micro cilantro and cheese.
Energy Bites
To boost to-go sales throughout the day, use the right packaging to wrap up savory, protein-rich snacks and sweet treats that customers can purchase on the fly like these nutrient-rich Energy Bites.
Yield: 36 bites
Ingredients:
2 tablespoons sliced almonds
Pan spray
1¾ cups quick oats
⅔ cup finely chopped dried apples and/or apricots
1/3 cup dried blueberries, cherries and/or cranberries
2 tablespoons roasted, salted sunflower seeds
2 tablespoons coconut flakes
½ teaspoon ground cinnamon
½ cup peanut, soynut, almond or sunflower butter
¼ cup honey
½ teaspoon vanilla or almond extract
Pan spray
1¾ cups quick oats
⅔ cup finely chopped dried apples and/or apricots
1/3 cup dried blueberries, cherries and/or cranberries
2 tablespoons roasted, salted sunflower seeds
2 tablespoons coconut flakes
½ teaspoon ground cinnamon
½ cup peanut, soynut, almond or sunflower butter
¼ cup honey
½ teaspoon vanilla or almond extract
Directions:
1. In small skillet, toast almonds over medium heat 5 minutes or until lightly browned, stirring frequently.
2. Spray sheet tray with pan spray. Process ¼ cup oats and almonds in food processor 15 seconds or to fine crumbs; transfer to bowl.
3. In separate bowl, stir dried fruits, sunflower seeds, coconut, cinnamon and remaining 1½ cups oats; stir in peanut butter, honey and extract until well combined and mixture begins to stick together.
4. With gloves or moist hands, form mixture into 1-inch balls, then coat lightly with almond-oat crumbs. Place on prepared sheet tray; cover with plastic wrap and refrigerate at least 4 hours or overnight to allow oats to absorb moisture. Transfer to 6 (12-ounce) cups with lids; cover and refrigerate.
Spa Salad
SERVES 1
INGREDIENTS:
½ cup Path of Life 5-Grain Blend
¼ cup Sysco Classic canned chickpeas, drained and rinsed
4 Sysco Natural asparagus spears, trimmed of woody ends
2 Tbsp. Arrezzio Imperial olive oil Kosher salt and freshly ground
black pepper to taste
1 cup Imperial Fresh spring mix
1 cup Imperial Fresh kale
3 oz. Sysco Imperial blackberries
3 oz. Imperial Fresh strawberries, quartered
¼ cup Casa Solana Imperial diced avocado
2 oz. Sysco Imperial Blood Orange Shallot Vinaigrette
DIRECTIONS:
Bring a pot of salted water to a boil. Blanch the 5-Grain Blend in the boiling water for 2 minutes; then shock in ice water.
Spread the chickpeas on a sheet pan in the refrigerator to dry out. Once dry, deep-fry them at 350 degrees until browned and crunchy, about 3 minutes. Drain them on paper towels and season with salt to taste.
Preheat a charbroiler. Blanch and shock the asparagus using the same technique. Once shocked and dried, brush with oil, season with salt and pepper and place on the charbroiler. Grill for 2 minutes, turn the asparagus and grill for 1 minute longer. Remove and slice into pieces.
In a large bowl, combine the spring mix and kale. Arrange the berries, asparagus pieces, cooked grains and diced avocado on top of the salad greens. Drizzle with the vinaigrette and serve.
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