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Ventura Foods, LLC
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Recipe Yield: 

Ingredients:
 
20  Pieces  Chicken breast - boneless skinless breast, 5 oz wt portion
40  slices  Zucchini - 1/4" lengthwise slices
40  pieces  Eggplant - 1/4" lengthwise slices
2  lbs.  Mushrooms - medium, whole
4  pieces  Cherry tomato - halved
3 3/4  lb.  Mixed salad greens - 1" pieces
1 1/4  lb.  Roasted red bell pepper - julienne cut
1  quart  Hidden Valley Special Recipe Parmesan Peppercorn
   Mel-Fry Free High Performance Zero Trans Fat Multi Purpose Oil
 as needed  Salt
 as needed  Black Pepper, ground
Instructions:
  • Lightly coat the eggplant, zucchini and mushrooms with salad oil and season with salt and pepper
  • Grill the zucchini, eggplant and mushrooms until tender and marked. Chill and reserve
  • For one order, season 5 oz wt of chicken with salt and pepper and grill until it reaches an internal temperature of 165°F. Chill, slice and reserve
  • Shingle the reserved chicken on another third of the plate
  • On the remaining third of the plate shingle 2 pieces each of zucchini and eggplant with 1 oz wt of roasted red pepper
  • Place 1 1/2 oz wt of the grilled mushrooms in the center of the plate and 2 halves each of cherry tomatoes to the left and the right of the mixed greens
  • Finish by drizzling the plate with 1 1/2 fl oz of Parmesan Peppercream dressing
 
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