2015 Gordon Food Service Calendar

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Healthy Cuisine, Bold Flavours

The theme for this year’s calendar centers around the trend in using fresh ingredients to make colourful dishes that dining consumers are craving. Each dish is crafted with ingredients that provide additional nutritional value.

Chef Gerry Ludwig, CEC, Corporate Consulting Chef, of the Culinary R&D team, talks about the macro trend of healthy cuisine as an emerging foodservice opportunity. 

January - Grilled Vegetable Grain Bowl

Red quinoa, white quinoa, and yellow saffron rice create a great texture to complement a variety of colourful grilled vegetables. A feast for the eyes, nourishment for the body.

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February - Quinoa Buttermilk Pancakes

Whole-grain white quinoa replaces processed wheat flour in this breakfast classic. The result is light, fluffy pancakes that please your inner child and bring comfort to the soul.

March - Turkey and Wheatberry Stuffed Pepper Cup

Farro is the featured grain in this classic dish, combined with honey-smoked turkey and whipped ricotta cheese inside of a roasted sweet bell pepper. Grilled tomatoes and vegetables are combined to make an intensely flavourful sauce.

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April - Chicken and Vegetable Tartine

Open-faced sandwiches are versatile for individual consumption, or they can be sliced for sharing. This colourful dish is made with a savory grilled chicken breast, whipped ricotta cheese spread, and delicious fresh vegetables and herbs.

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May - Garden Vegetable Club

Roasted and grilled vegetables are the heroes of this indulgent sandwich. Complemented by dilled cream cheese and white balsamic vinaigrette, this sandwich is hearty enough to satisfy any appetite.

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June - Hummus Trio

A hummus medley provides an opportunity for creativity. The flavour combinations are endless. Featured are a few inspired variations: chickpeas with roasted red peppers and garlic, lentil beans with lemon and spices, and edamame with yogurt and spices.

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July - Upside Down Quinoa Burger

Looking for a meat alternative to the traditional burger? Red quinoa patties create a “bun” that can be filled with fresh vegetables, feta cheese, hummus, and creamy tzatziki sauce.

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August - Grilled Artichoke

Halved artichokes, grilled to perfection, are an ideal sharing dish. They provide a stunning plate presentation when served with fresh tomato cucumber relish and roasted red pepper aioli.

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September - Root Vegetable Guacamole

A rich and earthy dip made with parsnips, rutabaga, turnips, aromatics, and fresh citrus, all paired with a roasted salsa verde. This is a unique twist on traditional avocado guacamole dip.

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October - Butternut Squash and Avocado Carpaccio

Roasted butternut squash exudes a bold, bright, eye-pleasing colour. It can be thinly sliced into circles or ribbons to make a stunning arrangement on the plate, complemented by fresh avocado and a delicate arugula salad.

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November - Chia Seed Breakfast Pudding

Creamy chia-seed pudding is a fresh morning treat packed with protein and fibre. Top it with your favourite flavour of granola or fresh seasonal fruit for a nutritious start to the day.

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December - Shrimp & Vegetable Biryani

Aromatic Indian spices accent this dish, along with variegated white basmati and yellow turmeric rices. Shrimp provide lean protein for this dish, along with traditional vegetables cooked in a mouthwatering curry sauce.

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Meatless Choices
Looking for a meatless recipe hearty enough to satisfy any appetite? Watch Bill Barker, Product Marketing Specialist, demonstrate how to make our Garden Vegetable Club Sandwich.
Quinoa Goes Casual
Looking for an alternative to the traditional burger? Watch Chef Ed Westerlund demonstrate how to create an Upside Down Quinoa Burger.
Gluten-Free Recipes
Should you offer gluten-free menu items? Watch as Julie Maude Vidal, Product Specialist, explains how gluten-free recipes appeal to customers.