After weeks in quarantine, everyone is ready for a break from cooking, but Moms are likely at the top of the list. Now is a great time to begin promoting Mother’s Day to-go meals to your customers. Our Chef has put together some great ideas to give customers the opportunity to put together all of their mom’s favorites this year!
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!
FAMILY MEAL PACKAGES
Each meal serves 4-6 and includes dinner rolls and butter.
MAIN COURSE OPTIONS (Choice of One)
Chicken Stuffed with Bacon & Spinach with Whole Grain Mustard Sauce
Grilled Salmon with Citrus Butter
Herb Roasted Prime Rib with Horseradish Sauce
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
RECIPES
CHICKEN STUFFED WITH BACON & SPINACH AND WHOLE GRAIN MUSTARD CREAM SAUCE
INGREDIENTS
8 boneless skinless chicken breasts- SGC # 211962- Walker Farms
Kosher salt – SGC# 052100
Freshly ground black pepper – SGC# 169540
6 oz. cream cheese, softened- SGC# 055442
1/2 c. frozen spinach, defrosted and drained- SGC# 204081- Frozen Chopped Spinach
1/2 c. chopped artichoke hearts- SGC# 487425
1 c. shredded mozzarella, divided- SGC# 059361
Pinch crushed red pepper flakes – SGC# 171033
8 strips bacon, cut into 4 strips- SGC# 227346- Millstreet 13-17 platter bacon
2 tbsp. extra-virgin olive oil – SGC# 065312
DIRECTIONS
Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet.
In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil.
Bake until chicken is cooked through and bacon is crispy, 35 minutes.
FOR THE MUSTARD CREAM SAUCE
INGREDIENTS
1/2 cup dry white wine
1/4 cup chopped shallots- SGC# 193649
1 cup whipping cream SGC# 195486
2 tablespoons whole grain mustard SGC# 586398
1 tablespoon chopped fresh basil SGC# 193458
1 tablespoon chopped fresh dill SGC# 170969
DIRECTIONS
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
GRILLED SALMON WITH CITRUS BUTTER
INGREDIENTS
1 stick unsalted butter at room temperature SGC# 054004
2 tsp lemon zest SGC# 192676
2 tsp lime zest SGC# 192625
Salmon Fillet Center Cut SGC# 488488
Salt & Pepper – SGC# 052100 & 169540
DIRECTIONS
Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill.
HERB ROASTED PRIME RIB WITH HORSERADISH SAUCE
INGREDIENTS
Beef Ribeye - SGC# 216609
Kosher salt – SGC# 052100
Freshly ground pepper – SGC# 169540
1/4 cup extra-virgin olive oil- SGC# 065312
4 tablespoons unsalted butter- SGC# 054004
2 heads of garlic, halved crosswise- SGC# 192922
8 thyme sprigs - SGC# 193482
2 cups sour cream (16 ounces)- SGC# 193048
1/2 cup grated horseradish- SGC# 124669
1 tablespoon Champagne vinegar- SGC# 128561
1 tablespoon minced chives- SGC# 170209
1 tablespoon minced scallion- SGC# 192014
1 teaspoon salt – SGC# 052100
1 teaspoon cracked black pepper – SGC# 169540
1/4 teaspoon or cayenne pepper – SGC# 171389
DIRECTIONS
Preheat the oven to 325°. Using a sharp paring knife, make 1-inch-deep slits all over the surface of the meat. Rub salt and pepper all over the outside and in the slits of the roast. Heat the olive oil in a very large skillet. Add the roast, meaty side down, and cook over high heat until browned, about 10 minutes. Add the butter, garlic and thyme and cook over moderate heat, basting the roast with the butter, for 5 minutes.
Transfer the roast to a medium roasting pan, bone side down. Press the cut side of the garlic halves and the thyme sprigs onto the surface of the meat and roast, turning the pan occasionally, for about 3 1/2 hours; the meat is done when an instant-read thermometer inserted in the center registers 125°. Let rest for 15 minutes.
Meanwhile, make the sauce. Combine all of the ingredients in a bowl.
Carve the roast off the bone, then thinly slice. Serve with the horseradish sauce.
HOUSE SALAD
INGREDIENTS
Salad Mix- SGC# 196006
Cucumbers- SGC# 195732
Cherry Tomato- SGC# 191940
Croutons- SGC# 056878
Shredded Cheese- SGC# 055797
CAPRESE SALAD
INGREDIENTS
2 cups balsamic vinegar- SGC# 128521
3 ripe tomatoes- SGC# 192054
12 oz Mozzarella, thickly sliced- SGC# 056203
Large bunch of basil leaves- SGC#- 193458
Olive oil, for drizzling SGC# 065312
Large pinch of kosher salt & fresh ground black pepper – SGC# 052100 & 169540
DIRECTIONS
Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze about 15 minutes. Allow the reduction to cool to room temperature before you serve it.
When you are ready to assemble the salad, cut the tomatoes into slices.
Slice the basil into thin strip by rolling the leaves and slicing them.
Drizzle the balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle with salt and pepper.
ROASTED BROCCOLI WITH GARLIC & LEMON
INGREDIENTS
1-1/2 pounds broccoli, cut into florets of even size- SGC# 192450
3-4 tablespoons extra virgin olive oil- SGC# 065312
Juice from half a lemon, about 1 Tbsp- SGC# 192676
Kosher salt – SGC# 052100
2-3 garlic cloves, minced- SGC# 192922
Freshly ground black pepper – SGC# 169540
DIRECTIONS
Preheat oven: Preheat oven to 425°.
Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.
