Dish! - 2026 Issue 2 - Easter & Mother's Day Edition

BIG FLAVOR.

Introducing Diced Pepperoni

Margherita Diced Pepperoni delivers the authentic perfectly portioned ¼” dice that’s ready to take your menu to the next level. From topping pizzas to this pepperoni is the ultimate kitchen workhorse.

AUTHENTICITY IN EVERY BITE

Made with select cuts of pork and beef, seasoned, blended, and dried to perfection for a rich, savory bite in every piece.

VERSATILE MENU STAR

Perfect for pizzas, pastas, salads, strombolis, appetizers, and more anywhere you want

To Request a Sample Visit us at SmithfieldCulinary.com/Margherit a or scan the QR code!

The same time-honored recipe and handcrafted taste that’s been delighting patrons for generations. BOLD,

OPERATIONAL EASE

Pre-diced for speed and consistency, helping you keep prep time down and menu quality up.

Apple Pork Loin

1 each Smithfield Fresh Strap Off Pork Loin (928410)

1/2 cup Kraft Heinz Yellow Mustard (561250)

As needed Salt

As needed Pepper

1-1/2 cups Knouse Musselman’s Apple Butter (570580)

As needed Granny Smith Apples (370750), roasted or grilled

PREP | Preheat oven to 450°F. Rub pork loin with mustard. Season with salt and pepper. Place on baking rack in a shallow pan. Bake for 20 minutes. Reduce oven to 325°F. Brush with half of apple butter. Cook until internal temperature reaches 120-130°F. Brush with remaining apple butter. Continue to cook until internal temperature reaches 145°F. Let rest for 15 minutes. Slice and serve.

YIELD | Varies

Cheddar & Herb Bread Pudding

2 cups Basciani Thick Sliced Mushrooms (360940)

2 cups Diced Yellow Onions (380718)

1/4 cup Butter

8 each Eggs

1-1/4 cup Heavy Cream

2 Tbsp Minced Garlic (391021)

2 Tbsp McCormick Italian Seasoning (472721)

2 tsp Black Pepper

3 cups Shredded Cheddar Cheese

5 cups Rotella’s Sliced French Bread Loaf (986500), cubed, dried for 6 hours or overnight

PREP | Preheat oven to 350°F. Prepare half hotel pan with food release. Sauté mushrooms and onions with butter. In a bowl, mix eggs and heavy cream. Add mushrooms, onions, garlic, seasoning, pepper and cheddar. Place dried bread in bottom of pan. Pour mixture on top. Bake until firm. Serve with a vegetable side, such as asparagus, as well.

YIELD | 6-8

FRESH STRAP OFF PORK LOIN (928410 – 6/6-9 lb)

pork loin

Cheddar & Herb Bread Pudding

YELLOW MUSTARD (561250 – 6/104 oz)

MUSSELMAN’S APPLE BUTTER (570580 – 3/120 oz)

SLICED FRENCH BREAD LOAF (986500 – 1/8 ct)

ITALIAN SEASONING (472721 – 1/6.25 oz)

Aromatic and flowery tones come from the rosemary and savory while sage smoothes it out with an earthy base. Italian Seasoning is a blend of marjoram, thyme, rosemary, savory, sage, oregano and basil.

Honey Dijon Pecan Crusted Ribeye

1 each Copper Creek Choice Upper 2/3 Light Angus Lip-On Beef Ribeye (324210), cut into steaks

1 cup Kraft Heinz Grey Poupon Dijon Mustard (560212)

1/4 cup Butter

1/2 cup Highland Market Merit 100% Honey (757301)

1/2 cup Kerry Golden Dipt Panko (415090)

2 cups Azar Pecan Pieces (462068), finely chopped

2 tsp McCormick Granulated Garlic (472321)

As needed Salt

As needed Pepper

PREP | Cut and trim steaks to desired portion sizes. Mix Dijon mustard, butter, honey, panko, pecan pieces and granulated garlic together; set aside. Season steaks with salt and pepper. Grill steaks until almost done to ordered temperature. Top with crusting mixture. Finish under broiler, salamander or in a hot oven.

YIELD | 6

Cheesy Bacon Potatoes

6 cups Basic American Golden Grill Russet Hashbrowns (603050), rehydrated

2 Tbsp Butter, melted

1-1/2 cups Cloverdale Applewood Smoked Bacon – 14/18 (939330), cooked, chopped, bacon grease reserved

As needed Salt

As needed Pepper

2 cups Shredded Cheese Blend

As needed Green Onions (361010), chopped

PREP | Preheat oven to 400°F. Prepare half hotel pan with food release. Toss hashbrowns with butter, bacon grease, salt and pepper. Put mixture into sprayed pan. Bake for approximately 20 minutes. Pull and top with cheese and chopped bacon. Return to oven until cheese is melted. Top with green onions.

YIELD | 6

Honey Dijon Pecan

Crusted Ribeye with Cheesy Bacon Potatoes & Green Bean Salad

Green Bean Salad

1-1/2 lb WPS Trimmed & Washed Green Beans (380560)

As needed Salt

1 cup Ventura Classic Gourmet Select Italian Dressing (630130)

2 cups Grape Tomatoes (362070), halved

1/2 cup Diced Red Onion (380381)

1/2 cup Pitted Ripe Olives

1 cup Feta Cheese

1 cup Azar Walnut Halves & Pieces (462091), toasted, chopped

PREP | Blanch green beans in boiling water and salt. Drain, rinse and chill. Toss with remaining ingredients except for walnuts. Top with walnuts when serving.

YIELD | 6

Spicy Prime Rib French Dip

48 oz Copper Creek Choice Upper 2/3 Light Angus Lip-On Beef Ribeye (324210), thin sliced

24 oz Spicy Au Jus (see recipe)

8 oz Frank’s Spicy Butter (see recipe)

8 each Baker Boy Sliced Philly Hoagie (939780)

16 oz McCain Moore’s Onion Tanglers (964130), prepared 16 slices Swiss Cheese

40 oz Lamb Weston Crispy on Delivery Fries (968800), prepared

PREP | Heat sliced beef in au jus. Spread spicy butter on inside of hoagie. Build sandwich with sliced beef, onion tanglers and Swiss cheese. Serve with fries.

YIELD | 8

Franks Spicy Butter

8 oz Butter, room temperature

2 Tbsp McCormick Frank’s RedHot Sauce (560770)

PREP | Blend ingredients together.

YIELD | 8

Spicy Au Jus

24 oz Water, boiling

1 Tbsp Custom Culinary Master’s Touch Au Jus Base (501508)

1/2 cup McCormick Frank’s RedHot Sauce (560770)

1/4 cup Water

2 Tbsp Cornstarch

PREP | Dissolve au jus base in boiling water. Add sauce. Boil for one minute. Make slurry with water and cornstarch. Whisk slurry into au jus mix. Continue to boil for an additional minute. Reduce heat to a simmer. Simmer for 3-4 minutes.

YIELD | 8

Prime Rib French Spicy Dip ways

2

A

splash of Frank’s turns up the heat.

MOORE’S ONION TANGLERS (964130 – 6/2 lb)

Sweet 1/8-inch onion silvers covered in a light, made-from-scratch-style breading. Great as an appetizer, side, snack and more! Fry or oven.

CRISPY ON DELIVERY FRIES (968800 – 6/5 lb)

Crispy up to 30 minutes, with a smooth batter…for a tender crispiness on the outside and fluffy potato inside. Deliciously crispy whether eaten in or through takeout and delivery. Enjoy this leading foodservice cut that provides the perfect balance of crispiness on the outside and a fluffy baked potato texture on the inside. Fry or oven.

FRANK’S REDHOT SAUCE (560770 – 4/1 gal)

Crafted from five simple ingredients, starring a premium blend of select aged cayenne peppers.

MASTER’S TOUCH AU JUS BASE (501508 – 12/1 lb)

A rich base that delivers roasted beef flavor to any recipe.

chickenOscar

Chicken Oscar

1 qt Water

2-1/3 cups Custom Culinary Chef’s Own Hollandaise Sauce Mix (501800)

8 each Wayne Farms Par-Fried Breaded Buttermilk Chicken Breast (900938)

As needed Salt As needed Pepper

24-40 each Wholesale Asparagus (360050), trimmed

16 oz Fortune Lump Crab Meat (371760), lightly heated

8 cups Schwan’s Minh Vegetable Fried Rice – Whole Grain (968970), heated

PREP | Heat water to a boil. Turn off heat and immediately add hollandaise sauce mix. Whisk vigorously until sauce is thick and smooth. Let stand. Stir just before service. Salt and pepper then cook chicken to internal temperature of 165°F. Steam, grill or sauté asparagus until tender but firm. Build plate with a bed of rice, chicken, crab, asparagus and hollandaise sauce.

YIELD | 8

CHEF’S OWN HOLLANDAISE SAUCE MIX (501800 – 4/38 oz)

Delivers the scratch-made flavor of emulsified egg yolk, clarified butter and lemon.

PLATINUM HARVEST BONELESS SKINLESS MARINATED CHICKEN BREAST (977420 – 26/6 oz)

ASPARAGUS (360050 – 1/11 lb)

LUMP CRAB MEAT (371760 – 1/1 lb)

RICE – WHOLE GRAIN (968970 – 6/5 lb)

Made with brown rice, carrots, peas, corn and authentic Asian seasonings.

BBQ Salmon

4 each High Liner Faroe Island Atlantic Salmon (925210)

As needed Salt

As needed Pepper

As needed Ventura Sauce Craft Smokehouse Sweet & Spicy Barbecue Sauce (631800)

PREP | Salt and pepper the salmon. Cook until internal temperature reaches 110°F. Brush with barbecue sauce. Continue to cook until temperature reaches 140°F. Brush with barbecue sauce one more time. Finish to 145°F.

YIELD | 4

BBQ salmon

Elote Corn

2 lb Cut Corn

1/2 cup Highland Market Premier Real Mayonnaise (630048)

1/2 cup Sour Cream

1/4 cup Sugar

2 Tbsp McCormick Frank’s RedHot Sauce (560770)

2 Tbsp Lime Juice

2 tsp Salt

1/4 cup Cilantro (360490), chopped

As needed Queso Fresco (909690), crumbled

As needed McCormick Dark Chili Powder (472211)

8 each Capital City Limes (376210), wedges

PREP | Sauté corn or roast at 400°F until lightly browned. Drain if needed. Add mayonnaise, sour cream, sugar, RedHot sauce, lime juice, salt and cilantro. Toss together. Top with queso fresco, chili powder and lime wedges.

YIELD | 8

FAROE ISLAND ATLANTIC SALMON (925210 – 20/8 oz)

Truly a step up in quality. Farmed in the pristine North Atlantic, this salmon’s antibiotic-free diet consists of fish with a higher content of oil, which produces a distinctive, buttery, rich flavor and higher Omega-3 content. Individually vacuum packed to make it easy to add a higher level of this top consumption species to your menu.

Served with Elote Corn and Wedge Cut Potatoes

CRAFT SMOKEHOUSE SWEET & SPICY BARBECUE SAUCE (631800 – 4/1 gal)

A blend of tangy tomatoes, black pepper, premium quality vinegar, natural spices, pineapple juice concentrate and tamarind extract.

FRANK’S REDHOT SAUCE (560770 – 4/1 gal)

Crafted from five simple ingredients, starring a premium blend of select aged cayenne peppers.

DARK CHILI POWDER (472211 – 1/20 oz)

Featuring dried ground chile peppers, Cayenne pepper, cumin, garlic, oregano and paprika.

SEASONED JUNIOR WEDGE CUT ORIGINAL RECIPE POTATOES (960050 – 6/5 lb)

Featuring a seasoned batter that keeps fries crispy and craveable. This hearty wedge cut provides a flavorful baked potato experience in every bite while maintaining heat and great potato texture for extended hold times. Perfect for dine-in, drive-through and takeout. Fry or bake.

Saut

e ed Chicken & Shrimp

with Fettuccine & Parmesan Garlic Sauce

1/2 gallon Water, warm

10 oz Custom Culinary Chef’s Own Cream Soup & Sauce Starter (500830)

3 Tbsp Custom Culinary Master’s Touch Chicken Base (501610)

2 cups Grated Parmesan Cheese

2 Tbsp McCormick Basil Leaves (472151)

2 tsp McCormick Crushed Red Pepper (475721)

2 cups Diced Tomatoes (380248)

As needed Olive Oil

3 lb Aqua Star Raw Tail-On Peeled & Deveined Shrimp – 13/15 (924428), tails removed

1/4 cup Minced Garlic (391021)

6 each Wayne Farms Platinum Harvest Marinated Boneless Skinless Chicken Breasts (977420), grilled, sliced

72 oz Fettuccine, prepared

As needed Shredded Parmesan Cheese

As needed Parsley (361163), chopped

PREP | Pour warm water into saucepan. Gradually add cream soup and sauce starter, whisking thoroughly until thick and smooth. Heat water to 180°F. (Do not boil.) Add chicken base, grated parmesan cheese, basil leaves and crushed red pepper. Whisk. Let sit. In large sauté pan over medium-high heat, sauté tomatoes with olive oil for two minutes. Add shrimp. Continue to cook until shrimp start to turn opaque. Add garlic. Continue to cook an additional minute. Add shrimp mixture and sliced grilled chicken to sauce. Serve over prepared fettuccine. Garnish with shredded parmesan cheese and chopped parsley.

YIELD | 8

CHEF’S OWN CREAM SOUP & SAUCE STARTER (500830 – 6/20 oz)

Provides a rich, creamy taste and texture without the hassle and cost of using real cream.

Sautéed Chicken & Shrimp with Fettuccine & Parmesan Garlic Sauce

Chocolate Dipped Cheesecake with

Seasonal Berries

1 cake Sara Lee New York Style Hi-Rise Pre-Cut Cheesecake – 10 in (981490)

1 lb Chocolate Chips

2 cups Heavy Cream

As needed Seasonal Berries

As needed Rich’s On Top Whipped Topping (988060)

PREP | Keep cheesecake frozen until ready to dip. Place chocolate chips in heat-proof bowl. Heat heavy cream to a low simmer in saucepan. (Do not boil.) Pour heated heavy cream over chocolate chips. Let sit approximately 2-5 minutes. Stir until smooth. Dip, drizzle or spoon chocolate over cheesecake. Serve with berries and whipped topping.

YIELD | 16

NEW YORK STYLE HI-RISE CHEESECAKE – 10 (981490 – 2/16 slices)

ON TOP ORIGINAL WHIPPED TOPPING (988060 – 12/16 oz)

Pre-whipped topping with a light, creamy texture. Top, fill or layer hot and cold applications. Packaged in pastry bags with decorator tips and easy-open seals.

Strawberries start in the spring, with peak season starting in late May. Blackberries can start in late May or early June.

CYRUS O’LEARY’S PYBRID CHOCOLATE CHIP COOKIE DOUGH PIE – 10 IN (966355 – 6/8 cut)

A unique on-trend mashup of delicious, gooey chocolate chip cookie batter on top of a flaky pastry pie crust. Made with Hershey’s.

ON TOP ORIGINAL WHIPPED TOPPING (988060 – 12/16 oz)

Pre-whipped topping with a light, creamy texture. Top, fill or layer hot and cold applications. Packaged in pastry bags with decorator tips and easy-open seals.

ICE

(990050 – 1/3 gal)

TOPPING (770420 – 12/24 oz)

Cookie Dough Pie a la Mode

1 pie Sara Lee Cyrus O’Leary’s Pybrid Chocolate Chip Cookie Dough Pre-Sliced Pie – 10 in (966355)

8 scoops Blue Bunny Vanilla Ice Cream (990050)

As needed Rich’s On Top Whipped Topping (988060)

As needed Lyons Hot Fudge Topping (770420)

As needed Lyons Caramel Topping (770430)

As needed Chocolate Almond Bark

PREP | Plate slices of pie. Top with ice cream, whipped topping, fudge, caramel and shaved chocolate almond bark.

YIELD | 8

CARAMEL TOPPING (770430 – 12/25 oz)

Squeeze bottle toppings that heat easily in a water bath or microwave and handle easily. Great for sundaes and other dessert creations.

Avocado Brunch Bowl

BACON 1™

Perfectly Cooked Bacon served over cooked quinoa, scrambled eggs with fresh spinach and diced avocado.

Garnished with pickled red onions and charred corn salsa.

Hormel BACON 1™

Fully Cooked Bacon that looks, tastes and performs like bacon cooked from raw.

PRODUCTS THAT WORK WITH THIS IDEA:

BACON 1™ 13/17 – FULLY COOKED (999960 – 2/144 slice) BACON 1™ 20/24 – FULLY COOKED (959760 – 2/144 slice)

BACON 1™ fully cooked bacon is naturally hardwood smoke with a blend of distinctive smokes including Applewood. Offers the same performance and thickness as a 13/17 and 20/24 slice count raw bacon.

Apple Cinnamon Pork French Toast

3 slices French Toast, Hot

2 (2-Oz.) Slices Pork Loin, heated

2 Oz A pple Pie Filling, warmed

1 Tbsp Pecan Pieces

PREP | Arrange hot French toast in wagon-wheel pattern on dinner plate. Place heated pork loin in center. Spoon warmed apple pie filling over top. Sprinkle with pecan pieces.

Recipe! FRESH STRAP OFF PORK LOIN (928410 – 6/6-9 lb) With mouthwatering flavor and no artificial ingredients, our Fresh Pork is quite simply the finest pork money can buy. Our ribs are hand trimmed, and squared off at the ends, with the brisket bone, skirt meat and excess fat removed.

Register and find more info at martinbros.com/events

Most Martin Bros. webinars and events are FREE and can earn you CEUs.

Personal Excellence: Powering Up Your Impact

Step into a session designed to elevate how you show up, lead, and influence every day. Personal Excellence is about owning your strengths, sharpening your mindset and activating the behaviors that create meaningful, lasting impact. Through reflection, practical tools and energizing conversation, participants will discover how to bring their best self to every interaction — more intentional, more confident and more effective. Get ready to power up your impact and set a new standard for who you are at work and in life.

• Identify and strengthen personal excellence habits that enhance daily performance, mindset and influence.

• Apply practical strategies to communicate, collaborate, and lead with greater clarity, confidence and impact.

• Create an individualized action plan that elevates personal accountability, intentional behaviors and sustained growth in their role.

Presenter: Heather L. Woody, MCC & President of Heather Woody Unlimited

Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM and SNAI (School Nutrition Association Iowa).

Mar 04 Apr 8

Audience: Everyone

Ethics on the Menu: Making the Right Call When There’s No Recipe

Navigate the complex world of foodservice ethics with confidence in this essential professional development webinar designed for Certified Dietary Managers and Certified Food Protection Professionals (CDM, CFPP). When policies don’t provide clear answers and regulations leave room for interpretation, how do you make the right decision? This webinar will equip you with the tools and frameworks needed to tackle ethical dilemmas head-on in both foodservice and healthcare environments.

• Recognize ethical principles and professional responsibilities relevant to Certified Dietary Managers, Certified Food Protection Professionals (CDM, CFPP), in alignment with ANFP Standards of Practice and Code of Ethics.

• Analyze ethical dilemmas commonly encountered in foodservice and healthcare settings by applying structured ethical decisionmaking processes when policies, regulations, or procedures do not clearly define the appropriate course of action.

• Apply ethical leadership strategies to support compliance, person-centered care, and effective communication with staff and interdisciplinary teams while maintaining professional integrity.

Presenter: Kristen Klinefelter, MS, RDN, LD

Eligible for one general hour.

Audience: Senior Living