The Perfect Brunch Strata
Yield: 25 4”x 6” pieces. * 1 lb. sourdough bread slices, dry or slightly toasted, cut into 1” pieces * 1 Chicken of the Sea® Premium Pink Salmon (40 oz. pouch), flaked * 2 lb. fresh asparagus, woody ends removed, blanched and cut into 1” pieces * 1 1⁄2 cups green onions, chopped ...
Poached Eggs with Artichokes Barigoule
Basic Idaho Potato Tot Recipe with Variations
Fruit Parfait with Ginger-Marinated Grapes and Melon
Cherry Bacon Hash with Sunnyside Up Egg and Sweet Cherry Hollandaise
Blueberry Stuffed French Toast
Chicago Soft Scramble
Cranberry Scones
Cinnamon, Pear & Pecan Sticky Buns
Creamy Polenta with Poached Egg and Crispy Pancetta
Croissant Bread Pudding with Fig Compote and Tart Cherry Glaze
Monterey Prawn Frittata
Roasted Mushroom Hummus
The Mushroom Council From: Chef/proprietor Bryan Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 10- 12 servings. Roasted Mushrooms: 8 oz. medium white...
Roasted Specialty Potatoes with Herbs
United States Potato Board From: Chef William Wesner, The Blue Sea Grill, Baltimore, MD. Yield: 24 servings. 4 lb., 8 oz. small Red Bliss potatoes 4 lb.,...
Salad of Artichoke and Fava Beans with Arugula and Ricotta Dura
From: Executive Chef Robbie Lewis, Bacar, San Francisco. Yield: 6 servings. 4 fennel bulbs 6 baby artichokes, trimmed 3 shallots, peeled 2 cups fava beans,...
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