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Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Asparagus soup

Ingredients

  • 1/4 cup olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Litehouse Instantly Fresh Cilantro
  • 4 1/2 cups chicken stock
  • 1/2 pound potatoes, peeled and diced
  • 1 teaspoon, Litehouse Instantly Fresh Thyme
  • 1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths
  • 4 ounces frozen chopped spinach
  • 1/2 cup heavy cream
  • Salt
  • 1 teaspoon white pepper
  • Toasted croutons, for garnish, if desired

Directions

Heat the oil and add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and Cilantro and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and Thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in food processor and return. Add cream, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons.

  • Serves 1
  • Prep 10
  • Ready-In 10

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Greek club

Use your favorite meat, cheese, and dressings to make this Greek Club.

Ingredients

4 slices  bread, toasted
2 Tb, OPA Feta Dill dressing
1 Swiss Cheese Slice, cut in half
2 Slices Oven Roasted Turkey Breast
2 Slices Prosciutto
2 slices  tomato
2 Slices Bacon, cooked
Butter Lettuce leaves

Directions

For each sandwich, lightly toast and butter 4 large slices of bread. On the bottom slice spread a thin layer of OPA Feta Dill dressing and add a slice of ham and a slice of Swiss cheese. Add second slice of toast and spread with a little more dressing; top with lettuce and tomato slices, then crisp cooked bacon. Add a third slice of toast with a little more dressing and top with sliced turkey, dill pickle, and lettuce. Top off with a fourth slice of toast. Skewer a kalamata olive into the sandwich, if desired.
 

Pomegranate Jicama Salad with Roasted Cilantro Shrimp

  • Serves 6
  • Prep 18 minutes
  • Ready-In 28 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Pomegranate Jicama Salad with Roasted Cilantro Shrimp

One such colorful creation is my recipe for Pomegranate Jicama Salad with Roasted Cilantro Shrimp.  So festive and flavorful, this healthy dish makes a showy (not to mention scrumptious) statement served at a holiday gathering of friends, family or coworkers. Serve this easy-to-prepare salad as a light entrée or divvy up the portions into stemmed glasses and present as an appetizer, shrimp cocktail-style!

Ingredients

For the shrimp:
2 pounds uncooked (12 to 15-count) shrimp
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Litehouse® Instantly Fresh Cilantro
For the salad:
1 lb jicama peeled and julienned
1 medium red onion thinly sliced
1 large pomegranate peeled and arils harvested
¼ cup salted roasted pepitas (pumpkin seeds)
2 Tbsp. Litehouse® Instantly Fresh Jalapeños
2 Tbsp. Litehouse® Instantly Fresh Spring Onion
2 Tbsp. Litehouse® Instantly Fresh Cilantro
2/3 cup Litehouse® Pomegranate Blueberry Vinaigrette
1 4-oz. container Litehouse® Feta Cheese Crumbles

Directions

1. Preheat the oven to 400 degrees F.
2. Peel and devein the shrimp, leaving the tails on. Place shrimp on a sheet pan with the olive oil, salt, and pepper. Stir shrimp around a little to coat them in oil and then spread in a single layer. Sprinkle with cilantro.
3. Roast for approximately 8 minutes, just until pink and firm and cooked through. Set aside to cool.
3. Meanwhile, in large bowl, add julienned jicama, sliced red onion, pomegranate arils, jalapeno, spring onion, and cilantro. Pour Pomegranate Blueberry Vinaigrette over mixture and mix gently to combine.
4. Add spring mix to serving bowl or platter. Mound jicama-pomegranate mixture in the center of lettuce; sprinkle with pepitas and feta cheese.
5. Arrange roasted shrimp around perimeter.
 

  • Serves 6
  • Prep 10 minutes
  • Ready-In 20 minutes

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Deep Fried Shrimp

This Deep Fried Shrimp with Litehouse® Blooming Onion Sauce is something you just can't live without!
 

Ingredients

4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper        
8 eggs, beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ cups vegetable oil
½  cup Litehouse®  Southwest Appetizer Sauce for dipping

Directions

In a medium size mixing bowl combine shrimp, salt and pepper; stir. Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden. Serve with Litehouse® Blooming Onion Sauce. Ready in: approx. 20 Minutes.

Other Recipes Using These Products

  • Serves 8
  • Prep 10 minutes
  • Ready-In 10 minutes + Chill Time

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Crab Salad

Looking for the perfect salad topper? Side dip for crackers? You've come to the right place with this delicious Crab Salad!

Ingredients

1/4 cup Red Onion - Chopped
1/2-3/4 cup celery, finely diced
1 ½ Cups Litehouse® Chunky Bleu Cheese Dressing & Dip
2 tsp pepper
2 pounds imitation crab meat, cut up

Directions

Dice, mix, season to taste and served chilled!

Blooming Onion Sauce Shrimp Roll

  • Serves 8
  • Prep 2 hours
  • Ready-In 2 hours 5 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Blooming Onion Sauce Shrimp Roll

Corporate Executive Chef Tony Merola™ created this delicious mouth-watering roll that will improve any formal dinner party!

Ingredients

1 ½ pounds large cooked, shelled shrimps chopped into ½  -inch pieces
2 tablespoons Litehouse® Southwest Appetizer Sauce
½  teaspoon finely chopped fresh chives
½  teaspoon finely chopped tarragon
1 teaspoon fresh lemon juice
sea salt & freshly ground pepper to taste
8 top-split hot-dog buns
1 ½  tablespoons unsalted butter,  melted, for rolls

Directions

Stir together shrimp and mayonnaise. Stir in chives and tarragon, and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2  hours.
Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about l ½ minutes per side.
Spoon about 1/2 cup shrimp mixture into each bun.  Serve immediately.

  • Serves
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Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Turkey Burgers

Ingredients

1 (ea) Brioche bun sliced in half, buttered and toasted
3 oz turkey burger
2 slices Brie cheese (2" x 1")
1 cucumber, sliced thin lengthwise
1 Cup Arugula salad
2 Tb Litehouse White Balsamic dressing

Directions

Top the bottom Brioche bun with grilled turkey burger, broil until Brie is melted. Layer cucumber and arugula salad, drizzle with Litehouse White Balsamic and top with Brioche bun.

  • Serves 4
  • Prep 1 hour 30 minutes
  • Ready-In 1 hour 40 minutes
  • Product Variation
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Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Tostada Pizza

Homemade pizza crusts will offer an extra element of ‘fresh’ in this spin on a traditional Mexican tostada.

 

Ingredients

2 cups bread flour, plus more for rolling
½ tsp sugar
1 1/8 tsp instant dry yeast
1 tsp kosher salt
¾ cups warm water
1 cup refried black beans
½ cup shredded cheddar cheese
1 cup shredded lettuce
2 tblsp Litehouse® Jalapeno Ranch
Litehouse® Instantly Fresh Cilantro
Litehouse® Instantly Fresh Jalapeños
Tortilla chips

 

Directions

In the bowl of your stand mixer, combine the flour, yeast, sugar and salt. While the mixer is running with the dough hook, add in the water and olive oil. Transfer the dough to a bowl drizzled in olive oil, cover and store in a cool, dry place for 1 hour. It should double in size.
 
Preheat the oven to 500◦F.  Place your pizza stone in the oven while it preheats.
 
Lightly flour a clean work surface and turn the dough out onto it. You can make 1 large pizza or 2 medium-sized pizzas. Roll the dough out to ½” thickness.
 
Place the dough on a baking sheet dusted with corn meal and slide it onto the pizza stone in your preheated oven. Cook for 4 minutes.
 
Remove the pizza crust from the oven with your baking sheet. Spread the refried beans evenly over the top of the crust. Sprinkle with the cheese and place the pizza back in the oven on the pizza stone for an additional 5 minutes.
 
Remove the pizza from the oven and dress with the lettuce, Litehouse Jalapeno Ranch and tortilla chips. Sprinkle the top of the pizza with Instantly Fresh Cilantro and Instantly Fresh Jalapenos to taste. Slice the pizza and serve with a side of salsa.

Spinach Salad with Strawberries

  • Serves
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Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Spinach Salad with Strawberries

This delicious combination makes a great summer salad.

Ingredients

1 pkg. pre-washed spinach
1 pint fresh strawberries, sliced
1 can mandarin oranges (or fresh oranges, sectioned and cut in half)
2 Tbsp. dry roasted pistachios, chopped
1/2-1 cup Litehouse® Raspberry Walnut or Litehouse® Cranberry Vinaigrette

Directions

Gently toss spinach, strawberries, oranges and dressing (start with 1/2 jar and add according to taste). Top with pistachios. Serve immediately.

  • Serves 4
  • Prep
  • Ready-In
  • Product Variation
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Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Won Ton Delight

Looking for a unique appetizer with lots of appeal and favorite ingredients? With Ranch dressing, sausage and cheese, these mini "quiches" fit the ticket.

Ingredients

1 lb pork sausage,
1 ½ cups sharp cheddar cheese, shredded,
1 ½ cups Monterey Jack Cheese, shredded,
½ cup sliced black olives,
½ cup red or green bell peppers, chopped,
1 cup Jalapeno Ranch Dressing,
50 count wonton wrappers

Directions

Preheat oven to 350 degrees. Cook the sausage in a skillet until brown and crumbly, stirring frequently and drain well. Combine sausage, cheese, olives, peppers and Litehouse Jalapeno Ranch Dressing in a bowl and mix well. Brush both sides of won ton wrappers with vegetable oil and fit into lightly sprayed mini muffin cups. Bake for 5 min or until light brown. Fill the cups 2/3 full with the sausage mixture. Bake for 7 minutes longer or until the cheese melts. Remove from the muffin cups immediately. Serve hot or cold. Yield: 4 dozen. Note: The cups may be baked for the first 5 minutes and removed to a baking sheet or wire rack to be filled and baked at a later time.