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  • 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.

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.
 

Chipotle ranch mushroom pizza

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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.

Chipotle ranch mushroom pizza

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 2 tsp Instantly Fresh garlic
  • 10 oz prepared pizza dough
  • 1 cup Chipotle Ranch
  • 1/4 cup roasted red pepper
  • 1 cup grated mozzarella
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup Instantly Fresh Basil

Directions

  • Preheat the oven to 450 degrees F.
  • Heat the oil in a skillet over a medium heat. Add the mushrooms and cook until tender and most of the liquid evaporates, about 5 minutes. Stir in the garlic and remove from the heat.
  • Place the pizza crust on a baking sheet. Spread the Ranch over the crust leaving a 1-inch border. Top with the mushroom mixture, basil and roasted red peppers.. Sprinkle with the mozzarella and Parmesan cheeses. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Cut into 8 slices and serve.

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Thai Chicken Noodle Brown Bag Lunch

  • Serves 4-6
  • Prep 10 minutes
  • Ready-In 25 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.

Thai Chicken Noodle Brown Bag Lunch

Make this Thai Chicken Noodle dish for supper and bring the leftovers to work the next day! Eaten hot or cold- this is the perfect way to get out of that sandwich rut!

Ingredients

2 cups rotisserie chicken, diced
1 package of Japanese ramen (found in Asian aisle)
1 small zucchini, sliced
2 cups of broccoli
½ cup of cashews or peanuts
¼ cup of diced green onions
½ cup of Litehouse® Thai Peanut Dressing
1 ½ Tbls. Litehouse® Instantly Fresh Cilantro 
1 Tbls. Extra virgin olive oil
Salt and pepper

Directions

Prepare the ramen noodles as directed on the package. Meanwhile, slice zucchini and broccoli and sauté over medium heat with the olive oil until cooked, but still slightly crunchy.
Drain the ramen noodles once they are cooked and place into a large bowl. Add the sautéed veggies and the rest of the ingredients. Toss together and serve.

Baja Chicken Tacos

  • Serves 4-6
  • Prep 15 minutes
  • Ready-In 1 hour 15 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.

Baja Chicken Tacos

Marinated chicken is browned and stuffed into a charred corn tortilla with a Rainbow Slaw. Tacos are topped with Litehouse Jalapeno Ranch Dressing.

Ingredients

2 lbs. chicken breast, sliced into 1/4 inch strips
1/4 c. lime juice  from 2 limes
1/4 c. pineapple juice
1/4 c. olive oil
2 Tbsp. sweetener (honey, agave nectar, or sugar)
1 Tbsp. Litehouse® Instantly Fresh Cilantro
1 Tbsp. Litehouse® Instantly Fresh Garlic
1 Red Onion
1 tsp. ground All Spice
1/2 tsp. salt
1/4 tsp. black pepper
2 c. shredded green cabbage
2 c. shredded purple cabbage
1 red bell pepper thinly sliced
1 carrot grated
1 mango thinly sliced
12 corn tortillas
Litehouse® Jalapeno Ranch
 

Directions

Stir to combine Instantly fresh Cilantro, Instantly Fresh Garlic, Instantly Fresh Red Onion, all spice, salt and pepper.
2.     Reserve 1/4 c. of mixture in a separate bowl and set aside.
3.     Add chicken breast to remaining marinade. Allow to marinate for 1 hour.
4.     Meanwhile make the Rainbow Slaw. In a large bowl combine cabbages, bell pepper, carrot, mango, and the 1/4 c. reserved marinade. Toss to coat and set aside.
5.     Cook the chicken. Heat a skillet over medium high heat and spray with non stick cooking spray. Remove chicken from the marinade and allow excess liquid to drip off. Cook chicken in skillet until browned and no longer pink.
6.     Char or toast the tortillas. To char place tortillas over the open flame of a gas stove for 30-45 seconds on each side. To toast place tortillas in a pan over medium heat flipping every 30 seconds until golden brown.
7.     Spread 2 Tbsp. of Litehouse Creamy Cilantro Dressing onto each charred tortilla. Fill with the cooked chicken and a healthy serving of the Rainbow Slaw.

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Easy Poached Salmon with Cucumber Salad

Watch this recipe
  • Serves 4
  • Prep 15 Minutes
  • Ready-In 45 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.

Easy Poached Salmon with Cucumber Salad

A light, flavorful meal made with only a few ingredients.  Easy to make and elegant on the plate.

Ingredients

Poaching Liquid:

4 cups water

2 Tb. Kosher Salt

2 Tb. White wine vinegar

1 Tb. Litehouse Instantly Fresh Garlic

1 Tb. Red onion, chopped

1 Tb. Litehouse Instantly FreshGarlic

1 Tb. Litehouse Instantly FreshOregano

1 Tb. Litehouse Instantly Fresh Dill

 

4- 6-8oz. Salmon filets

 

Cucumber Salad:

2 cucumbers peeled

¾  tsp Kosher Salt

1Tb. Red onion, chopped

½ cup OPA by Litehouse Feta Greek Yogurt Dressing

1 tsp. Litehouse Instantly Fresh Dill

Directions

Using a mandolin, or box grater, thinly slice the cucumber.  Mix with kosher salt.  Place in a colander and let drain for 30 minutes. Meanwhile, combine all poaching liquid ingredients.  Bring to a simmer and let simmer for 15 minutes. 

 

Add Salmon, and poach for 6-8 minutes to desired doneness.  Drain cucumbers and combine with salad ingredients.  Remove salmon from poaching liquid place on plate and top with cucumber salad.  Can also be served cold.

Mandarin Orange Salad with Cranberry Vinaigrette

  • Serves 6
  • Prep 10 minutes
  • Ready-In 35 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.

Mandarin Orange Salad with Cranberry Vinaigrette

Looking for a delicious and healthy meal to serve for dinner tonight? Give this Mandarin Orange Salad a go!

Ingredients

1 Head Bibb Lettuce
1 Head Romaine Lettuce
4oz. Almonds, slivered
6 slices fried bacon
1 Small can mandarin oranges (drained)
1-cup Croutons
1/2 cup Litehouse Cranberry Vinaigrette

Directions

Shred romaine and bib lettuce into a large bowl.  Add almonds, crumbled bacon and mandarin oranges.  Add croutons and toss with dressing. Serve.

Roasted Pork Tenderloin In Cranberry Vinaigrette

  • Serves 6
  • Prep 1 hour
  • Ready-In Cooking + 1 hour
  • 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.

Roasted Pork Tenderloin In Cranberry Vinaigrette

If you're looking for a classic way to spice up your holiday table, try this delicious roasted pork tenderloin in our Litehouse Cranberry Vinaigrette!

Ingredients

1.                     Pork tenderloin
12oz.               Litehouse Cranberry Vinaigrette Dressing

Directions

Marinate tenderloin in vinaigrette 1-hour before roasting.  Place tenderloin on rack in roasting pan.  Pour marinade over and roast according to package instructions.  To
serve, pour juices over tenderloin and garnish with cranberry sauce.

  • 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.

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Blooming Onion Sauce Shrimp Roll

  • Serves 8
  • Prep 2 hours
  • Ready-In 2 hours 5 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.

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.