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Summer Succotash Summer with with

Mashed Potato Stuffed Poblano Stuffed Potato Mashed

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Lemon Bacon Mashed Seasonal Sells! Prep 10 min. • Cook 5 min. Consumers say seeing “seasonal” on the menu enhances their opinion of flavor Yield 40, half-cup servings before they ever try the dish. Add freshness to your menu this season with Potato Pearls® Premium Gold sensational seasonal recipes from Basic American Foods. These easy-to-execute 1 pch Mashed Potatoes * menu additions need only a few, simple mix-in ingredients and no additional 2 Tbsp Lemon zest labor. Add value and variety to your menu, season after season. 4 qt Hot water (170°-190°F) 1 ⁄4 cup Chives, very thinly sliced 1 ⁄2 lb Bacon, cooked, diced

Sides Matter! 1. Combine Potato Pearls® Premium Gold According to consumers, sides influence menu selection and value perception. Mashed Potatoes, lemon, bacon, and chives in a 4-inch deep, half-steamtable • 68% are willing to pay a premium for signature sides* pan. • 36% OFTEN choose entrées based on the accompanying side* 2. Add water and stir until potatoes begin • 46% are less likely to order an entrée if it comes with a side they do not enjoy* to thicken, about 30 sec. Allow potatoes to rest in steamtable until fully refreshed, about 7 min.

Make your sides work harder with these seasonal side recipes. ™ 3. Stir and serve.

® * Can substitute any Potato Pearls® Mashed *Technomic, Sides 2013

Mashed Potato Stuffed Poblano Refried Bean Hummus 1 Yield 12, 8 ⁄2-oz servings with Summer Succotash 3 Ways Yield 20, 3-oz. servings

Potato Pearls® EXCEL® Original 2. Heat vegetable oil in a sauté pan. Sauté Santiago® Smart Servings™ 3 lb Recipe Mashed Potatoes, corn and onion until lightly browned 12 oz Low Sodium Vegetarian prepared on the edges. Add the tomatoes and Refried Beans, prepared* Fire roasted jalapeño flavor the Santiago® Seasoned Vegetarian 6 Tbsp 1 Tbsp Peanut butter concentrate (like Minor’s®) Black Beans. Heat briefly until warmed 1 Tbsp Lime juice, fresh 1 ⁄2 cup Cilantro, chopped through. Season with salt and pepper. 1 tsp Garlic, minced ® Reserve. Santiago Seasoned Vegetarian 1 4 oz ⁄2 tsp Salt Black Beans, refreshed 3. Roast Poblano peppers over an open 1 ⁄8 tsp Hot pepper sauce (like Tabasco®) 1 Tbsp Vegetable oil flame until blackened on all sides. Red chili adobo flavor 6 oz Corn kernels, frozen Allow to cool, then rub peels off. Cut an 1 Tbsp opening down the center of each pepper concentrate (like Minor’s®) 2 oz Red onion, diced Cilantro lime flavor and remove the seeds. Using piping bag, 1 Tbsp 2 oz Tomatoes, seeded and diced fill each pepper with 4 oz. of potato concentrate (like Minor’s®) 12 each Poblano peppers, whole mixture. Add 1 Tbsp of Summer 4 oz Cotija cheese, crumbled Succotash. Place peppers in a 2-inch 1. In a medium sized bowl, blend Santiago® Smart Servings™ Low Sodium Vegetarian 4 Tbsp Cilantro, chopped deep, steamtable pan and warm in a 325˚F oven until heated through. Refried Beans and remaining ingredients Garnish with Cotija cheese and chopped together thoroughly until smooth. 1. Mix Potato Pearls® EXCEL® Original cilantro. 2. Blend the Red chili adobo flavor concen- Recipe Mashed Potatoes and remaining trate into the base hummus for variation #2. ingredients together until well combined. ™ Place in a piping bag and set aside. 3. Blend the Cilantro lime flavor concentrate into the base hummus for variation #3. ®

* Can substitute any Santiago® Refried Beans ™ ™ ® ® Yield 20, 3-oz. servings Sweet Potato &Bean Taquitos Prep 20min.•Cook 45min.•Yield 50, half-cupservings BLT Scalloped Potatoes

Q Q 4. Bake 45min.covered at 300˚F inaconvection oven or400˚F inaconventional 2. Inafull-size, steamtable pan,addhalfoftheClassic Casserole 3. Inalarge mixingbowl, addwater, two sauce packets andbutter. Stir well to 1. Inalarge rondeau over mediumhighheat addtheoilandleeks,cook untilsoft, 4. Combine allingredients for salsatogether thoroughly. Seasonwithsaltandpepper. 3. Spoon1oz. ofthemixture down thecenter ofeachcorn tortilla. Roll eachtortilla 2. Combine Santiago * Can substitute any Santiago 1. Prepare Santiago

TAQUITO Q half ofClassic Casserole Top potatoes withleekandsundriedtomato mixture andthenaddtheremaining oven. Sitfor 10min.andserve. combine. Carefully pourliquidover potato mixture. from heat. 8-10 min.Add sundriedtomatoes andchoppedbacon, mixthoroughly. Remove Pearls Serve asacondiment to the taquitos. up tightlyanddeep fryuntilcrispy. shallot, jalapeñoandgarlictogether. Beans according to package directions, setaside. Measure outspecifiedamounts. 3 Tbsp 2 Tbsp 2 Tbsp 1 1 Tbsp ⁄ 1 crtn 2 Q 2 tsp cup 8 oz 8 oz 2 oz ®

EXCEL Q Potatoes Sour cream prepared Sweet Potato Mashed, Shallot, minced w/Whole Beans,prepared* Vegetarian Refried Beans Garlic, mincedGarlic, Jalapeño, seeded and minced Water Butter, unsalted Corn tortillas, steam softened Classic Casserole Potato Pearls Santiago Q ®

Sweet Potato MashedandSantiago Q ® SeasonedVegetarian Refried Beansw/Whole Beans,Potato ® ® Refried Beans, Potato Pearls Q Seasoned Seasoned ® Refried Beans.

® Q ® EXCEL Potatoes.

Q ® Scalloped Scalloped

Q ®

SALSA Q 1 3 Tbsp 1 1 1 1 1 Tbsp ⁄ ⁄ ⁄ ⁄ 1 2 cup ⁄ 4 4 1 cup 2 2 2 tsp 4 cup cup cup cup

Q tsp ® Sweet Potatoes, sourcream,

® Q SeasonedVegetarian Black Black Beans,prepared Santiago Cilantro, chopped Corn kernels Lime juice Shallot, minced Olive oil Leeks, cleanedsliced thinly Q Olive oil Sundried tomato, chopped Bacon, cooked, chopped Q ® ScallopedPotatoes. ®

SeasonedVegetarian Q

Q Q

Q Q Q Q Q Q Q Q Q Q Q 4. Carefully slidemixture into casserole dish.Serve at once. 3. Stir insauce andcrack eggincenter ofpan,seasonwithsaltandpepper. Cover 3. To serve- spread beansonto an oven proof 12-inchplatter. Top withthe mozzarella 2. Stir allingedientstogether for thesalsa. Seasonwithsaltandpepper. 1. Combine Santiago 1. 1. Refresh GoldenGrill 2. Heat sautépan over mediumheat, addoil.Add hashbrowns and cook until SALSA BEANS Q pan andcook untileggisjust set,about4min. hashbrowns beginto brown, about3min. tortilla chipsonthe side. about 15-20 min.Remove from oven andtop with prepared salsa.Serve hotwith cheese, thequesofresco andthechorizo. Bake ina350˚F oven untilhotand bubbly, ingredients. Setaside. 1 Tbsp 1 Tbsp 3 Tbsp 1 1 ⁄ ⁄ 1 1 cup 1 cup 2 cup 2 cup ⁄ 4 2 2 tsp 2 oz 2 oz 4

cup cup Q tsp Q Tomato, diced Fire roasted poblano (like Tabasco flavor concentrate prepared Vegetarian BlackBeans, Cumin, ground Hot pepper sauce, Hot peppersauce, Onion, diced Poblano pepper, chopped Golden Grill Canola oil Canola oil Potatoes, refreshed Santiago Q Roasted tomato sauce Q ® SeasonedVegetarian BlackBeans withtheremaining bean ®

Q ® Seasoned Seasoned Hashbrown Potatoes according to package instructions. ® ) ®

Q Hashbrown Q (like Minor’s

Q Q ®

) Q TOPPING

1 Q 3 Tbsp 1 each 1 each 1 1 1 1 1 1 Tbsp ⁄ ⁄ ⁄ ⁄ ⁄ 4 4 4 1 cup 2 2 2 tsp cup cup cup tsp tsp tsp 8 oz Q Q drained Chorizo, cooked, crumbled, or shredded shredded Cilantro, chopped Queso fresco, crumbled Mozzarella cheese, Freshly ground pepper Freshly ground pepper Salt, kosher Lime juice mincedGarlic, Tortilla chips Egg Red pepper, diced Q Q Q Q Q

Prep 5min.•Cook 8min.•Yield 1serving Potatoes, Tomatoes &Eggs Queso Fundido Queso Yield 20, 3-oz. servings ™ ® ® ™

Classic Casserole Classic Santiago, are registered trademarks of Basic American Foods. American Basic of trademarks registered are EXCEL and

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® ®

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