Paloma Margarita

SERVES 1

INGREDIENTS:

2    oz. mezcal or tequila

3    oz. fresh grapefruit juice

1    oz. Sysco Classic margarita mix

1    oz. club soda
 
GARNISH

Sysco Imperial McCormick chipotle cinnamon rub

1 grapefruit slice, cut into quarters

1  fresh cilantro sprig

1  jalapeño chile slice

DIRECTIONS:

Rim a glass with the spice rub. In a cocktail shaker, combine mezcal or tequila, grapefruit juice, margarita mix and ice, and shake. Strain into the prepared glass over fresh ice. Top up with the club soda. Garnish with a grapefruit quarter slice, cilantro sprig and jalapeno round.

Salsas

VERDE SAUCE

INGREDIENTS:

6 cloves Imperial Fresh garlic, peeled

2½ cups Imperial Fresh cilantro

½ Casa Solana Imperial avocado

2 Imperial Fresh jalapeno chiles, deep fried

½ cup Imperial Fresh spinach

¼ cup Sysco Classic salad oil

1 cup water

DIRECTIONS:

Salt and freshly ground black pepper to taste In a food processor, combine all the ingredients and blend until smooth.

SPICY TABLE SALSA

INGREDIENTS:

3 Imperial Fresh tomatoes (5x6), quartered

5 dried chiles de árbol

4 dried cascabel chiles

1 clove Imperial Fresh garlic, peeled

1/3 cup roughly chopped Imperial Fresh white onion

¼ cup Imperial Fresh cilantro, chopped

Salt to taste

DIRECTIONS:

In a medium saucepan over medium-high heat, combine the tomatoes, chiles and garlic. Add cold water to cover and bring to a boil until the dried chiles are softened. Strain and reserve cooking liquid.

Place the solid ingredients into a blender along with 2 cups of the cooking liquid, adding more until the desired consistency is reached. Remove from the blender, pour into a bowl and fold in white onion and chopped cilantro. Season with salt.

SALSA ROJA

INGREDIENTS:

6 Imperial Fresh Roma tomatoes, quartered

1 dried chile de árbol, quartered

1 clove Imperial Fresh garlic

1 Imperial Fresh jalapeno chile, seeded

½ cup roughly chopped Imperial Fresh white onion

1 cup Sysco Classic chicken broth, heated

¼ cup chopped Imperial Fresh cilantro, stems included

Salt and freshly ground black pepper to taste

DIRECTIONS:

Place the tomatoes, chile de árbol, garlic, jalapeno and onion on a sheet pan and roast in a 350-degree oven until the tomatoes start to blister and are heated all the way through. Put the roasted ingredients into a blender along with the hot chicken broth and pulse, being careful not to overprocess. The salsa should remain slightly chunky. Pulse in the cilantro and season with salt and pepper.

PINEAPPLE PICO DE GALLO

INGREDIENTS:

3 cups finely diced Imperial fresh pineapple

2 Tbsp. diced Imperial Fresh serrano chiles

¼ cup finely diced Imperial Fresh red onion, rinsed in warm water to remove acid

¼ cup packed Imperial Fresh cilantro

¼ cup Sysco Classic salad oil Juice of 2 Sysco Natural limes

½ cup finely diced red bell pepper Salt and Imperial Fresh ground black pepper

DIRECTIONS:

In a medium bowl, combine all the ingredients and season with the salt and pepper to taste. The salsa will stay good for up to 3 days when refrigerated.

TOMATILLO SALSA

INGREDIENTS:

24 Casa Solana Classic tomatillos or green tomatoes

5 cloves Imperial Fresh garlic

15 chiles de árbol (can use Imperial Fresh serrano or jalapeno as alternatives)

1  cup warm water

1 tsp. Sysco Imperial McCormick dried oregano

1 Tbsp. Sysco Imperial chicken base

1 Tbsp. kosher salt

½ cup finely chopped Imperial Fresh cilantro

¾ cup finely diced Imperial Fresh white onion Juice of 1 lime

DIRECTIONS:

Roast tomatillos and garlic on a well-oiled grill or by placing on a sheet pan in a 500-degree oven until cooked through. If they begin to char, lower the heat. If using a chile de árbol, roast in the oven. If using jalapeno or serrano, cook on a grill. Combine roasted tomatillos and peppers with the water, oregano and chicken base in a blender and process. Season with salt, remove from the blender and fold in cilantro and diced onion. Finish with fresh lime juice.

Beef Fajita Tacos

SERVES 2

INGREDIENTS:

8 oz. Casa Solana Certified Angus Beef fajita meat

1    tsp. Arrezzio Imperial olive oil

¼ Imperial Fresh red bell pepper, julienned

¼ Imperial Fresh yellow bell pepper, julienned

¼ Imperial Fresh yellow onion, julienned

2    6-in. Casa Solana flour tortillas

1    tsp. Spicy Table Salsa (see recipe)

¼ Casa Solana Imperial avocado, sliced in half

2    oz. pickled red onion

4 Imperial Fresh cilantro leaves

2 Tbsp. Pica y Salpica crema, in a squeeze bottle

1 Tbsp. Casa Solana Imperial Cotija cheese

DIRECTIONS:

Preheat a charbroiler to high heat and oil it well. Grill the fajita meat on the charbroiler until it reaches desired doneness. Remove the meat and let it rest for 5 minutes. Slice the meat against the grain into ¼-inch slices.

In a sauté pan, heat the olive oil over medium-high heat and sauté the peppers and onion until they are al dente.

To build the tacos, take two tortillas and heat them on a flat-top grill or pan, about 30 seconds per side. Divide the Spicy Table Salsa between the tortillas, followed by the sautéed peppers and onion and fajita beef. Top with sliced avocado, pickled red onion and cilantro leaves. Squeeze some crema over each taco and top with the Cotija cheese.

Nopalitos Tacos

SERVES 1

INGREDIENTS:

1 roughly 8-oz. nopal paddle (cactus leaf)

1 Tbsp. plus 1 tsp. Arrezzio Impe- rial olive oil, divided Salt and freshly ground black pepper to taste

¼ Imperial Fresh red bell pepper, julienned

¼ Imperial Fresh yellow bell pepper, julienned

¼ Imperial Fresh yellow onion, julienned

4 Casa Solana Classic corn tortillas

2 Tbsp. Tomatillo Salsa (see recipe)

4 Tbsp. Pineapple Pico de Gallo (see recipe)

2 Tbsp. Sysco Classic chickpeas, fried

2 Tbsp. radish alfalfa sprouts or microgreens

1 Imperial Fresh jalapeno chile, thinly sliced

DIRECTIONS:

Using a paring knife, remove any remaining thorns from the nopal paddle. Once it’s fully cleaned of thorns, rub the paddle with 1 tablespoon of the olive oil and salt and pepper. Preheat a charbroiler to high heat. Place the cactus paddle on the grill and cook, turning every 2 minutes, for 4 minutes total per side, to achieve a crosshatch design.

Slice into ½-inch-by-2-inch slices. In a sauté pan, heat the remaining teaspoon of oil over medium-high heat and sauté the pepper and the onion until they become al dente. Heat the corn tortillas on a flattop or pan.

To build the tacos, layer two corn tortillas together and spread 1 tablespoon of Tomatillo Salsa on the bottom. Next, divide the peppers and onion and place on top of the salsa. Place 4 ounces of grilled cactus next, followed by the pineapple salsa. Garnish with the fried chickpeas, sprouts and jalapeno slices.

Shrimp Gumbo

• 

  Total Time

  Prep: 30 min. Cook: 1 hour
• 

  Makes

  11 servings 

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup canola oil
• 3 celery ribs, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 carton (32 ounces) chicken broth
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 pounds uncooked large shrimp, peeled and deveined
• 1 package (16 ounces) frozen sliced okra
• 4 green onions, sliced
• 1 medium tomato, chopped
• 1-1/2 teaspoons gumbo file powder
• Hot cooked rice

Directions

• In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice.

Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 159 calories, 7g fat (1g saturated fat), 102mg cholesterol, 681mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat. 

Cheezy Cauliflower Soup

Mmm… “cheezy!” Try this dairy-free Cheezy Cauliflower Soup recipe to warm yourself (and some friends) up this winter!

Directions

1. In a large saucepan, heat the oil over medium heat and sauté the onion, garlic, and 1/4 teaspoon of the salt for 3 to 5 minutes, until the onions are soft and translucent.
2. Add the cauliflower, vegetable broth, and remaining salt, and bring the soup to a boil.
3. Reduce the heat to medium, and simmer uncovered for about 20 minutes until the cauliflower is completely tender.
4. Remove the saucepan from the heat, and allow the soup to cool for 5 minutes.
5. Stir in the nutritional yeast, lemon juice, smoked paprika, and cayenne.
6. Pour the soup into your blender in batches, and blast on high for 30 to 60 seconds, until smooth and creamy.
7. Return the blended soup to the saucepan, stir in the milk, warm it over low heat, and season to taste.
8. Ladle the soup into bowls, and garnish with the chives.
9. Enjoy!!

Ingredients

1/4 Cup So Delicious Dairy Free Unsweetened Organic Almondmilk with Cashew
2 TBSP olive oil or grape seed oil
1 large yellow onion, diced
2 cloves garlic, minced
1 1/2 TSP sea salt
1 large head cauliflower, florets chopped
5 Cups vegetable broth
3 TBSP nutritional yeast
2 TSP fresh lemon juice
1/8 TSP smoked paprika
Pinch of cayenne pepper
1/4 Cup finely chopped chives

Sparkling Watermelon-Mojito Punch

 

1 Review(s)

10 Min(s)

10 Min(s) Prep

Live it up with our Sparkling Watermelon-Mojito Punch. This Sparkling Watermelon-Mojito Punch gets its great flavor from fresh lime juice and mint.

What You Need

 

Select All

 

8 Servings

 

1 bottle (2 L) seltzer, chilled

 

 

1 cup sugar

 

1 env. (0.15 oz.) KOOL-AID Watermelon Flavor Unsweetened Drink Mix

 

 

1 lime, cut into 8 wedges

 

8 sprigs fresh mint

 

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Let's Make It

1

Add seltzer to combined sugar and drink mix in 2-1/2-qt. glass or plastic pitcher; stir until mix is dissolved.

2

Pour into ice-filled glasses. Squeeze lime wedge into prepared drink in each glass. Garnish with mint.

3

Serve immediately.

Kitchen Tips

Tip 1

Special Extra

Freeze extra mint leaves in ice cube trays with water. Serve with prepared punch.

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Nutrition

Calories

100

Calories From Fat

0

% Daily Value*

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 10mg

Total Carbohydrates 26g

9%

Dietary Fibers 0g

Sugars 25g

50%

Protein 0g

Vitamin A

2%

Vitamin C

2%

Calcium

0%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings, 1 cup each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingre