With Mother’s Day and Memorial Day right around the corner, there’s no better time to breathe a little fresh air into your menu with bursts of spring flavors. Shamrock Foods own 40-year culinary expert, Dan Gilpatrick, shares his top five Artisanal Provisions products to jazz up your salads, top off your tacos and elevate your entrees.
Sparrow Lane California Citrus Vinegar
Combine this citrus vinegar with sunflower and sesame oils and a touch of honey to dress Ready-Set-Serve® by Markon Heritage Blend Lettuce, then top with Pier 22 Premium Icelandic Salmon. Sparrow Lane also offers wonderful “Chef Inspired” flavors like Cabernet Sauvignon, Apple Cider and Rice Ginger Pear, which beautifully brine meats and pickle toppings like Markon First Crop Yellow Onions.
Divina Tangerine and Chili Marinated Green Olives
This blend of green olives, dried tangerine and red chili peppers serves as an incredible tapenade or can be quickly chopped and topped on tacos. With tacos a popular 2021 trend, infusing flavors like this will make yours a standout success.
Laura Chenel Goat Cheese
Laura Chenel Goat Cheese is an amazing stuffing for chicken, veal or pork. For a beautiful chicken Roulade, try stuffing Regal Crest Farms® Signature Chicken Breast with this goat cheese and Ready-Set-Serve® by Markon Spinach then wrap in our convenient pre-sliced Daniele Prosciutto before roasting.
Clovis Whole Grain Mustard
Imported directly from France, Clovis Whole Grain Mustard has the classic whole grain flavor and crunch to add a little pop to your palate. Gold Canyon Premium Lamb™ with this whole grain mustard crust is a definite crowd pleaser.
Divina Sour Cherry Spread
To complement dishes like the chicken Roulade or rack of lamb, sauté Ready-Set-Serve® by Markon Whole Peeled Garlic and shallots in butter; then deglaze the pan with brandy and finish with the flavorful Divina Sour Cherry Spread.
For more information about these and more specially-selected Artisanal Provisions products, reach out to your Shamrock Foods Sales Representative.
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