FreshPoint

A ramen noodle bowl is a fantastic, flexible, menu option. Why flexible? Well, once all the components are made, it comes together quickly, which gets diners fed fast, particularly if there is a large crowd (think: great lunch rush item).

This mushroom and pork ramen bowl is warm and comforting, and also packs in a lot of flavor.

Ingredients

From FreshPoint:

• FreshCuts Chopped Scallions
• Fresh Shiitake mushrooms
• Fresh ginger
• Fresh garlic

From Buckhead Meat & Seafood:

• Pork loin

From European Imports:

• Ramen broth
• Ramen noodles
• Sesame seeds
• Sesame oil
• Soy sauce
• Salt & pepper

Instructions

Lightly season Pork loin with salt and pepper. In a skillet, heat a small amount of oil and sear pork until golden on both sides and cooked through. Slice thinly and set aside, keeping warm. In a large pot, heat sesame oil over medium heat. Add ginger and garlic, sauté until fragrant. Add Shiitake mushrooms and cook until softened and aromatic. Pour in the ramen broth. Stir in soy sauce. Bring it to a gentle simmer and let it cook to allow the flavors to meld. In a separate pot, cook the ramen noodles according to package directions. Drain and divide into four serving bowls. Ladle hot broth and mushrooms over the noodles. Top each bowl with slices of pork loin. Garnish with FreshCuts chopped scallions and sesame seeds. 

Who doesn’t love a potato? From fries to mashed and everything in between, a potato gratin is another crowd-pleasing way to serve potatoes, and this dish takes it next level as a homage to the Hasselback potato. This is a true winner of a way to eat potatoes.

What’s a Hasselback potato? It is a potato that is cut vertically into thin slices alllllmost all the way through, but not quite, and the slices stay intact at the bottom of the potato. One trick is to use wooden spoons or chopsticks to guard your knife from accidentally going all the way through the potato.

When fanned slightly you expose more surface area where the oven can work its magic, allowing the potato to get that delicious, crunchy texture on top, but also keep a tender interior.

But Hasselback potatoes may be a challenge to do for a crowd or for a fast-paced kitchen, so if that is the case, we can do the prep for you. Our sliced potatoes can easily be stacked vertically in the dish to resemble the Hasselback potato, but without that labor-intensive prep. This is also perfect as an individual single-serve casserole size for steakhouses or for plated dinners.

Paired with fragrant herbs, the richness of cream, and the salty, nuttiness of cheese, you have a winning side dish.

Go ahead and give this one a try, you won’t be disappointed.

Ingredients

From FreshPoint:

• FreshCuts ⅛″-Sliced Russet Potatoes (Skin-On)
• Fresh thyme leaves
• Fresh sage leaves
• Chopped shallots
• Minced garlic
• Heavy cream
• Butter

From European Imports:

• Gruyère cheese
• Parmigiano Reggiano
• Salt & pepper

Instructions

In a large baking dish, arrange the sliced FreshCuts Russet potatoes vertically and slightly fanned so each slice spreads a bit to allow the cream sauce to comingle. In a saucepan, melt butter and add chopped shallots and minced garlic, sauté until fragrant. Add heavy cream and bring to a gentle simmer. Season with salt, black pepper, thyme, and sage. Pour the warm cream mixture over the arranged potatoes, ensuring it seeps between the slices. Sprinkle grated Gruyère and Parmigiano Reggiano over the top. Cover the dish with foil and bake. Remove foil partway through to allow the top to brown and crisp. Let it rest for a few minutes before serving. Garnish with extra thyme or sage leaves if desired.

Light and crisp, coleslaw can really cut the richness of a dish, depending on if you go with an acidic base or a creamy mayonnaise base. In this case, the freshness of the citrus juice creates a fresh and crisp bed for the flavorful grilled chicken.

This is another simple menu idea teeming with flavor, comes together quickly, and serves a wide audience, from the no-carb crowd to Paleo diets, or for those who just prefer flavorful, refreshing menu options.

You can dress the coleslaw to order and serve it crisp as described below, or dress it ahead of time and let the citrus “wilt” the cabbage slightly for another texture option. This is a great spring and summer menu option.

Ingredients

From FreshPoint:

• FreshCuts Coleslaw Blend
• Fresh cilantro (or parsley)
• Lime juice, lemon juice, and orange juice
• Garlic
• Diced Jalapeño

From Buckhead Meat & Seafood:

• Boneless skinless chicken breasts

From European Imports:

• Olive oil
• White wine vinegar
• Salt & pepper

Instructions

Season boneless skinless chicken breasts with salt and pepper and a drizzle of olive oil. Grill over medium-high heat until cooked through and grill marks appear. Let rest, then slice. Whisk together fresh lime juice, lemon juice, orange juice, diced garlic, diced Jalapeño, olive oil and white wine vinegar until emulsified. Stir in chopped cilantro (or parsley) and season with salt & pepper. Add FreshCuts Coleslaw Blend and dressing to a large bowl, toss until evenly coated. Plate the dressed slaw alongside or under slices of grilled chicken breast. Garnish with cilantro (or parsley) and a wedge of citrus. Serve immediately for best texture and color.

Steak Fajitas are on many a menu, and for good reason—they appeal to a broad audience with just a few simple ingredients. Fajitas in general can feature a wide range of sliced veggies, from the classic pepper and onion recipe below, all the way to including summer squash, tomatoes, mushrooms, and even broccoli!

Expand your vegetable offerings with no worry, we can take care of the prep for practically any vegetable you can think of, cut just how you need it and in the volume that works for you.

Check out this simple recipe idea which features our FreshCuts Pepper Fajita Mix, Buckhead’s succulent flank steak, and some delicious seasoning from European Imports.

Ingredients

From FreshPoint

• FreshCuts Fajita Mix (Red/Green/Yellow Peppers)
• FreshCuts Fajita-Cut Onions
• FreshCuts Quartered Lemons

From Buckhead Meat & Seafood

• Flank steak

From European Imports

• Olive oil
• Spiceology® Guac & Roll Seasoning
• Salt & pepper

Instructions

Season the flank steak with a drizzle of olive oil, a sprinkle of salt and black pepper, and a generous coating of the Spiceology Guac & Roll seasoning. Let the steak rest at room temperature for 30 minutes. Heat a large skillet or grill over high heat. Add a bit of olive oil. Sear the flank steak about 3–5 minutes per side (depending on thickness) until it reaches your preferred doneness. Remove and let rest for ~5 minutes before slicing thinly against the grain. In the same skillet or on a separate pan, add a little more olive oil if needed. Sauté the FreshCuts fajita-cut onions and the FreshCuts fajita mix peppers (red/green/yellow) until they’re crisp-tender, seasoning with salt and pepper. Arrange sliced flank steak and sautéed peppers/onions on a platter. Serve with warmed tortillas or as a plated entrée. Finish with an extra drizzle of olive oil or a squeeze from the lemon quarters for freshness. 

A strawberry pie checks all the boxes for color, flavor, and summer freshness. After a rich meal, something light is a perfect ending.

Whether you need a lot or a little, strawberries are a perfect FreshCuts item since we take care of the washing, topping, and slicing for you.

Ingredients

From FreshPoint:

• FreshCuts Topped & Halved Strawberries
• Fresh mint leaves
• Lemon zest
• Milk or cream

From European Imports:

• Pidy fluted pie shell (9”)
• Gelatin
• Tapioca starch (in place of cornstarch)
• Crown Maple Sugar
• Salt & pepper

Instructions

Take the Pidy fluted sweet shell (9″) and if required, lightly bake per manufacturer instructions until golden. Let it cool completely. In a small bowl, sprinkle the gelatin over a few tablespoons of cold water and allow to bloom. In a saucepan over medium heat, combine a portion of the whole milk (or cream) and Crown Maple Sugar until sugar dissolves. Stir in the bloomed gelatin, then whisk in a small amount of tapioca starch to thicken slightly, ensuring the mixture just begins to coat the back of a spoon. Remove from heat. Pour the filling mixture into the cooled crust shell, smoothing the top.  Chill in the refrigerator until set.  Add the strawberries. You can also place the strawberries either concentrically or in a pattern for visual impact. Sprinkle fresh mint leaves over the top and add lemon zest for brightness and garnish. Serve chilled or slightly chilled.

Zucchini had a glow up with the spiralization trend…which makes sense since zucchini is a fantastic plant-based center-of-the-plate item, as described here in our other blog.

Appreciated by those who either didn’t want to, or couldn’t eat carbs or wheat, the zucchini, along with a variety of other veggies, took the reins as another way to eat noodle-like menu items. Spiralized veggies can also be used raw as an addition to salad, or as a “raw” plant-based “noodle” dish.

To maintain the texture of the thinly spiralized zucchini, cook them briefly; otherwise, they will break down and become mushy, which can be unpleasant.

This is another light, refreshing dish, and a great way to get more veggies into an otherwise, vegetable-absent dish. The addition of basil, pine nuts, garlic, and cheese add a boost of unctuous flavor to the zucchini and spaghetti, both of which are blank canvases for all sorts of culinary creativity.

Check out this recipe idea below and let us know what you think.

Ingredients

From FreshPoint:

• FreshCuts Spiral-cut Zucchini
• Fresh basil leaves
• Lemon zest
• Garlic cloves

From European Imports:

• Parmigiano Reggiano
• Pine nuts
• Olive oil
• Spaghetti
• Salt & pepper

Instructions

Cook the pasta according to package instructions until al dente. Reserve ~½ cup of pasta cooking water, then drain the pasta and set aside. In a skillet, lightly sauté the FreshCuts Spiral-cut Zucchini in a drizzle of olive oil until just tender. Remove and set aside. In a food processor or blender, combine fresh basil leaves, pine nuts, garlic cloves, lemon zest, a pinch of salt and pepper. Pulse while gradually streaming in the olive oil until you reach a smooth but slightly textured pesto. Return the cooked pasta to the pot. Add the sautéed zucchini and the pesto mixture. Toss thoroughly, adding small amounts of reserved pasta water as needed to loosen the sauce so it evenly coats the pasta and zucchini. Plate the pasta. Grate Parmigiano Reggiano over and add a final drizzle of olive oil. Season with fresh cracked pepper and more lemon zest as desired. Serve immediately. 

Just about any sweet and sour pork recipe calls for the addition of pineapple. Why? Pineapple offers both an equal amount of sweetness and a whole lot of tang…which make up the backbone of sweet & sour recipies. Coupled with herbaceous veggies, such as peppers and onions and the brightness of ginger, this is a match made in heaven when combined with the rich flavor of pork butt.

Pineapples are known to have a lot of waste, there’s the core, the skin or shell, and the leaves, all of which you pay for, and depending on who on your team is doing the prep, there can be some significant waste left behind. That is money down the drain.

So, instead of trying to find uses or an outlet for this waste, we can cut pineapple for you exactly how you prefer, whether that is cubed, or any other cut you need.

Ingredients

From FreshPoint:

• FreshCuts ¾” Cubed Pineapple
• FreshCuts ¾” Diced Yellow Onions
• FreshCuts ¾” Diced Mixed Peppers (Red & Green)
• Garlic cloves
• Fresh ginger

From Buckhead Meat & Seafood:

• ¾” Cubed Pork Butt

From European Imports:

• Sweet & Sour sauce
• Salt & pepper

Instructions

Season cubed pork butt lightly with salt and pepper. In a large skillet or wok, heat vegetable oil over medium-high heat. Fry the pork in small batches until browned and cooked through. Remove and set aside. In the same pan, add a small drizzle of oil. Sauté minced garlic and fresh ginger until fragrant. Add FreshCuts Diced Onions and Mixed Peppers. Stir-fry until vegetables are slightly tender but still crisp. Add FreshCuts Cubed Pineapple and toss gently to combine. Pour in Sweet & Sour sauce. Stir to coat the vegetables evenly, then bring to a gentle simmer. Return the cooked pork to the pan and toss to coat everything in the sauce. Simmer to let the flavors meld and the sauce thickens slightly. Serve immediately over steamed rice or noodles. 

The sweetness of mangos combined with the pepperiness of arugula, and the pop of cherry tomatoes are a match made in heaven. Add in the creaminess of avocado along with the ocean-y flavor of the shrimp, and you have a crisp, bright, salad that can attract a wide variety of tastes.

Mangos can be a tricky item to work with, you need to allow them to ripen fully to maximize their texture and flavor, and they can be a challenge to cut efficiently to get the most yield and least waste. Depending on variety, that area that surrounds (or, dare we say, guards?) the pit can get pretty fibrous, and you don’t want to include that into your cuts, since it is unpalatable.

There also can be a LOT of waste generated. That pit area can be large and trimming the sides (or “cheeks”) as much as you can away from the skin…prep time is not the only thing that can slip by. The flesh is slippery and can considered a potential hazard as well.

Mangos are one of our more popular FreshCuts items, probably due to the facts listed above.

Cherry tomatoes are another item that you might consider outsourcing instead of having your staff cut all these little tomatoes one-by-one. It can be tedious depending on how much you need.

So, take these prep items off your plate and let us handle the cutting for you. How much do you need, how would you like them cut, and when do you need them delivered?

Check out this bright salad recipe idea below:

Ingredients

From FreshPoint:

• FreshCuts Sliced Mangos
• FreshCuts Quartered Cherry Tomatoes
• Fresh avocado, diced
• Fresh arugula
• Fresh Spring mix
• Fresh lemon juice
• Fresh basil
• Fresh Italian parsley
• Fresh chervil

From Buckhead Meat & Seafood:

• Cooked Shrimp, peeled and deveined

From European Imports:

• Champagne Vinegar
• Olive oil
• Salt & pepper

Instructions

In a small bowl, whisk together the champagne vinegar, olive oil, and a splash of lemon juice. Season with salt and pepper to taste. In a large bowl, combine arugula, spring mix, and fresh herbs (basil, parsley, and chervil). Gently toss with a small amount of the dressing to lightly coat the greens. Add FreshCuts sliced mangos, FreshCuts quartered cherry tomatoes, and fresh avocado to the salad mix. Top with chilled cooked shrimp. Toss gently to combine, ensuring the mango and avocado remain intact. Drizzle the remaining dressing over the top just before serving. Serve immediately for best texture and color. 

There is something to be said for a simple, but delicious, Tomato & Basil Margherita pizza. Since this dish has few ingredients, each one has to count.

The addition of the fresh tomato slices and bright, fresh basil take what can be an ordinary pizza and move it to the next level.

Consistancy is important, and that’s where we can help. While there is nothing wrong with hand-slicing tomatoes, when you get a case of FreshCut sliced tomatoes, every one is sliced to a specific size, allowing for all your pizzas to come out the same every time.

Consistancy is also a food cost consideration, too thick of a slice, and you are sending money out the door, too thin, and your guests may feel “cheated”. Even out your food cost considerations, your waste, and your inventory management and let us take care of the sliced tomatoes for you.

With the addition of European Imports pizza shells and pizza sauce, this dish could become one of your lower prep, higher volume menu items.

Serves: 1 large (or 2 smaller) pizza

Ingredients

From FreshPoint:

• FreshCuts ¼″ Sliced Tomatoes
• Fresh basil leaves

From European Imports:

• Pizza shell
• Pizza sauce
• Fresh mozzarella
• Parmigiano Reggiano
• Olive oil
• Salt & pepper

Instructions

Place the pizza shell on a baking sheet or pizza stone. Spread a thin, even layer of pizza sauce over the crust, leaving a small rim around the edge. Arrange FreshPoint ¼″ sliced tomatoes on the sauce. Distribute fresh mozzarella evenly over the tomatoes. Drizzle a small amount of olive oil over the top. Bake in the oven until the crust is golden and the cheese is melted and bubbling (depending on shell instructions). Remove from oven. Immediately sprinkle grated Parmigiano Reggiano on top. Finish with fresh basil leaves. Slice and serve hot. 

Butternut squash is an absolutely perfect item to outsource to FreshCuts. Why? Because butternut needs to be peeled, seeded, and cut, all of which just makes sense to have pre-cut for you, especially if you need a large amount for a high-volume kitchen. Just dump them in the roasting pan and this dish practically comes together by itself as most of the prep is already done.

The addition of the five-spice powder and Parmigiano Reggiano cheese along with the classic power-couple combo of sage leaves and butter all work well together in this recipe idea, which is sure to be a new favorite.

Here we have a quick side dish idea that takes minimal prep but is packed with a whole lot of autumnal flavor.

Ingredients

From FreshPoint:

• FreshCuts ½″ Diced Butternut Squash
• Fresh Sage Leaves
• Fresh Thyme
• Fresh Italian Parsley
• Butter

From European Imports:

• Five Spice Powder
• Olive Oil
• Parmigiano Reggiano, freshly grated
• Salt & Pepper

Instructions

On a baking sheet, place the FreshCuts diced butternut squash. Drizzle with olive oil and add a bit of butter. Sprinkle with Spiceology Five Spice powder and toss to coat evenly. Add fresh thyme leaves and sage leaves over the top. Roast the squash until tender and lightly caramelized. About halfway through, you can stir once so the pieces brown evenly. Once roasted, remove from oven and transfer squash to a large serving bowl or onto a bed of mixed greens if using. While still warm, sprinkle chopped Italian parsley and freshly grated Parmigiano Reggiano. Drizzle a little more olive oil if desired and gently toss to combine. Finish with a few additional whole sage leaves or a light grind of pepper. Serve immediately for best flavor and texture. 

What is better than broccoli and cauliflower nestled in a cream sauce? Not much!

When it comes to prepping broccoli and cauliflower, there can be a lot of waste from the stems and individual curds generated with each pass of the knife. Our FreshCuts broccoli and cauliflower floret mix can pick up the slack when it comes to your prep time management—we can cut as much as you need, when you need it, and only use what you need.

Here is our take on this classic, comforting, dish. We’ve added cauliflower to add a bit more character and bite.

Ingredients

From FreshPoint:

• FreshCuts Broccoli & Cauliflower Florets
• Whole milk
• Butter

From Buckhead Meat & Seafood:

• Chicken breast chunks

From European Imports:

• Proper Stock White Chicken Stock
• Garlic Powder
• Onion Powder
• Farm Direct AP Flour
• Salt & pepper

Instructions

In a skillet, heat a small amount of butter or oil over medium heat. Add the chicken breast chunks and cook until lightly browned and fully cooked through. Season lightly with salt and pepper, then set aside. In a large saucepan, melt a generous knob of butter. Add the butter and then stir in flour to create a roux. Cook slightly to remove the raw flour taste. Gradually whisk in milk and chicken stock, stirring until the mixture is smooth and begins to thicken. Season the sauce with garlic powder, onion powder, and salt/black pepper to taste. In a baking dish, arrange the FreshCuts Broccoli & Cauliflower Florets and the cooked chicken chunks. Pour the creamy sauce over the vegetables in the dish, ensuring they are well-coated. Bake in the until the sauce is bubbly and the top is lightly golden. Remove from the oven and let rest for a few minutes before serving. 

Brussels Sprouts are one of those produce items that just works as a welcome menu addition for all seasons, from spring and summer to winter and fall. They are not seasonal specific per se, but if you were to only pick one season to feature them, the colder months are an ideal fit as their growing season comes to a peak. In this recipe idea, we have added the tangy zip of dried cranberries and the buttery crunch of cashews to give it that autumnal vibe. The bright herbaceous flavor of the herbs adds an elegant touch. Bacon is also a flavor addition that always delivers.

But with these guys, they may fall under the labor intensive category as the outer leaves need to be cleaned or peeled away along with trimming the stems and  halving them…and since they are small and numerous depending on how much you need to prep, this can become a tedious task. Need Brussels sprouts prepped? We can do it.

Ingredients

From FreshPoint:

• FreshCuts Brussels Sprouts Halved
• Fresh thyme leaves
• Fresh sage leaves
• Dried cranberries

From European Imports:

• Olive oil
• Bacon
• Cashew nuts
• Salt & pepper

Instructions

On a baking sheet, spread the FreshCuts halved Brussels Sprouts in a single layer, cut side down. Drizzle with olive oil and season with salt and black pepper. Scatter over fresh thyme and sage leaves. Roast until the sprouts are tender and golden-browned on the edges. At the same time, cook small, bite-sized pieces of bacon and set aside. In the last minutes of roasting, sprinkle the cashew nuts over the sprouts so they toast lightly. Remove from oven and transfer to a serving dish. Sprinkle the bacon and dried cranberries over top for a sweet-tart-salty contrast.