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Memorial Day To-Go!

Memorial Day To-Go!

Memorial Day is a great opportunity for your operation to offer Family Meal Packs to-go for your patrons.  Our Chef has put together some great ideas to make it easy for you to get started.  This is an excellent additional source of revenue for your restaurant, so don’t miss out on the trend! 
Use these delicious recipes and any other family meal packs you’ve created, and start pushing them to customers via social media and other digital marketing outlets now!

Each meal serves 4-6

Grilled Marinated Turkey Breast  
Grilled Butterflied Whole Greek Chicken 
Grilled Chicken with Lemon & Thyme 
Chicken Spiedie Skewers with Italian Dressing 

SALAD OPTIONS (Choice of One)
House Salad - field greens, tomato, shredded cheese, cucumbers, red onion & choice of dressing
Caprese Salad - fresh mozzarella cheese, Roma tomatoes, shaved basil, olive oil & balsamic dressing

SIDE OPTIONS (Choice of Two)
Mashed Potatoes with Gravy- SGC# 195980, Gravy- SGC# 100206
Macaroni and Cheese- SGC# 219532
Roasted Broccoli with Garlic & Lemon
Classic Green Beans – SGC# 204057

DESSERT (Choice of One)
Apple Pie- SGC#210749
Carrot Cake- SGC# 210749
Chocolate Cream Pie- SGC# 263459

BAKERY TO GO (Sold a La Carte)
Apple Pie SGC# 208927
Carrot Cake SGC# 210749
Chocolate Cream Pie SGC# 263459
Chocolate Chip Cookies (per dozen)- SGC# 301812
Dinner Rolls (per dozen)- SGC# 216736

2 gloves garlic, peeled and minced #192922 
1 tbsp finely chopped fresh basil #193458 
½ tsp ground black pepper #487249 
1 ea Jennie-O foil wrapped turkey #222076 
6 whole cloves #170142 
¼ c vegetable oil #054346 
¼ c soy sauce #087841 
2 tbsp lemon juice #082214 
1 tbsp brown sugar #051912 

In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center. 
In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours. 
Preheat grill for high heat. 
Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 165 degrees F  

#911333- 1 whole chicken (3 1/2 to 4 pounds) butterflied  
#065312- 1 cup extra-virgin olive oil 
#192676- Juice of 2 lemons and zest of 1 
#192922- 3 garlic cloves, finely grated 
#170761- 2 tablespoons chopped fresh oregano 
Kosher salt and freshly ground black pepper 
#192014- 2 scallions, sliced 
#196220- 1/4 cup roughly chopped fresh dill

Butterfly the chicken. Whisk olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken and half of the marinade in a plastic bag. Refrigerate for 1 hour. 
Remove the chicken from the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes. 
Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh reads 150 to 160 degrees F (almost cooked through), about 50 minutes. Remove from the grill; let rest 10 minutes before carving. 
Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side. 

#065312- 3 Tbsp. plus ½ cup extra-virgin olive oil, divided, plus more for grill 
#211453- skin-on, chicken breasts  
Kosher salt, freshly ground pepper 
#192676- 2 lemons 
#192922- 4 garlic cloves, crushed 
#193482- 3 large sprigs thyme 
#127936- 1 cup pitted olives 

Lightly oil grill grate. Pat chicken breasts dry; season generously with salt and pepper. Let sit for 30 minutes to an hour. 
Thinly slice 1 lemon into rounds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Slice remaining lemon in half and squeeze juice into another small bowl. Set aside. 
Pat chicken dry and rub with 2 Tbsp. oil. Grill oiled lemon slices for 3 minutes, turning once. Grill chicken skin side down, until skin is browned and starting to crisp, 15–20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°, 8–10 minutes longer. Transfer to a cutting board and let rest 10–15 minutes. 
Dress with grilled lemon slices, reserved lemon juice and remaining ½ cup oil.  

#192992- 1 garlic clove, finely grated 
#124919- 5 tablespoons white wine vinegar 
#127840- 2 tablespoons chopped Peppadew peppers in brine 
#123525- 1 tablespoon mayonnaise 
#051805- 1 tablespoon sugar 
#170761- 1 ½ teaspoons dried oregano 
#065312- ½ cup olive oil, plus more 
Kosher salt, freshly ground pepper 
#211453- 1½ pounds skinless, boneless chicken breast (about 6) 
#191966- 1 large sweet onion, sliced ½ inch thick 
#191932- 2 tomatoes (about 1 pound), sliced ¼ inch thick 
lemon wedges (for serving) 
8-inch metal skewers, or soaked wooden 

Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and ½ cup oil in a medium bowl; salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve. 
Cut chicken lengthwise into long strips, about 1"–1½" wide. Combine chicken and remaining dressing in a large resealable plastic bag and seal Turn to coat and chill at least 20 minutes and up to 1 day. 
Preheat grill to medium-high heat and oil grate. Thread 2 pieces of chicken onto each skewer. Grill, turning occasionally, until golden brown and cooked through, 8–10 minutes. 
Drizzle onion with oil & salt. Grill for 6 minutes until browned on both sides, turning once. Transfer to a large bowl and add tomatoes and a couple ounces of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.