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Snow Peas and Tofu Salad

  • Serves 4
  • Prep
  • Ready-In
  • 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.

Snow Peas and Tofu Salad

Ingredients

½ (16 ounce) package extra-firm tofu, drained and diced
¾ cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded red cabbage
2 tbsp chopped peanuts  
1 cup baby corn
¼ cup Litehouse Litehouse® Zesty Italian Vinaigrette or Balsamic

Directions

In a large bowl, place the tofu in Litehouse Zesty Italian dressing and marinate 1 hour in the refrigerator. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a bowl of cold water. Drain and set aside. Toss the peas, carrots, cabbage, baby corn, and peanuts with the tofu and Zesty Italian to serve.

Spinach, Chicken & Wild Rice Salad

  • Serves
  • Prep
  • Ready-In

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, Chicken & Wild Rice Salad

This is a wonderful salad that is a meal in itself. It is easy to assemble ahead of time. For extra flavor, marinate the chicken breast in Litehouse Organic Raspberry Lime Vinaigrette before cooking.

Ingredients

1 16 oz bag fresh spinach, torn into bit-sized pieces
1 lb boneless, skinless chicken breast, grilled and sliced
2 cups cooked wild rice (1/2 cup raw),
chilled apple, unpeeled, cut into large chunks or 1 pint strawberries, cut in half
1/2 -3/4 cup Litehouse Organic Raspberry Lime Vinaigrette or Raspberry Walnut Vinaigrette

 

 

 

Directions

Place wild rice in bottom of large serving bowl. Layer chicken, spinach, apples or strawberries and walnuts. Just before serving, drizzle Litehouse Organic Raspberry Lime Vinaigrette over salad and toss.

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Raspberry Baby Backs

Watch this recipe
  • Serves 2-3
  • Prep 15 minutes
  • Ready-In 2 1/2 hours (12-24 hours to brine - optional)
  • 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.

Raspberry Baby Backs

Ingredients

For the brine:
1 cup kosher salt
1 gallon water
¼ cup liquid smoke (unless smoking ribs)
1 cup Litehouse® Raspberry Walnut Vinaigrette 
 
1 rack baby back ribs
 
For the sauce:
 
½ cup raspberry vinaigrette
2/3 cup ketchup
2 Tb. seasoned rice vinegar
1 Tb. red wine vinegar
1 ½ tsp liquid smoke
2 Tb. Litehouse® Instantly Fresh Red Onion

Directions

If brining ribs, combine brine ingredients and soak ribs 12-24 hours.
To make sauce, combine all ingredients and let sit 1-2 hours.
 
To prepare, grill ribs over indirect heat 1 ½ - 2 hours to desired tenderness.  In the last 15 minutes, baste regularly with sauce.  Brush and serve with remaining sauce.

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Watch this recipe
  • Serves 4
  • Prep 20 minutes
  • Ready-In 2 hours 35 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.

Turkey Agrodolce

Ingredients

4 turkey legs, skin and silver skin removed
1 carrot, chopped
1 celery rib, chopped
1 medium onion, chopped
12 oz. chicken stock
4 oz. Litehouse® Raspberry Walnut Vinaigrette 
1 bay leaf
1 Tbsp. capers
1 Tbsp. balsamic vinegar
1 Tbsp. raspberry vinaigrette
2 Tbsp. dried cranberries
2 Tbsp. chopped green olives
2 Tbsp. sliced almonds
2 Tbsp. butter
3 Tbsp. olive oil

Directions

Pre-heat oven to 325°.  In a Dutch oven, heat oil until shimmering.  Add turkey legs and sauté 5 minutes each side until golden brown.  Remove to a plate.  To the pot, add carrot, celery and onion.  Sauté 5-7 minutes until golden.  Add turkey back to pot with the sautéed vegetables.  Add stock and scrape bottom of pan.  Add dressing, bay leaf.  Cover pot and place in over for 2 hours. 
 
Place cranberries in bowl with balsamic vinegar and Litehouse Raspberry Walnut Vinaigrette and let sit until turkey is done.  Remove pot from oven.  Remove turkey legs from pot.  Stir butter into pot.  When melted, add olives, almonds, capers and cranberries.  Serve turkey legs with sauce spooned over meat.

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Prosciutto and Pear-wrapped Salmon

Watch this recipe
  • Serves 1
  • Prep 10 minutes
  • Ready-In 20 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.

Prosciutto and Pear-wrapped Salmon

Ingredients

16 oz. center-cut salmon fillet
3 thin slices of pear
1 ½ oz. prosciutto
2 Tbsp. Litehouse® Pear Gorgonzola 
2 Tbsp. olive oil
Salt and pepper
 
Sauce:
¼ cup Litehouse® Pear Gorgonzola 
1 Tbsp. butter
½ tsp. fresh sage leaf, julienned

 

 

 

Directions

Pre-heat oven to 350°.  Overlap prosciutto pieces on cutting board.  Arrange pear slices on top of prosciutto in a shingle pattern.  Brush salmon with dressing and place on top of pear slices.  Sprinkle with salt and pepper.  Fold prosciutto slices over the fish to create a package. 
 
Heat oil in skillet until shimmering.  Place salmon in salmon with folded side facing up.  Sauté for 1 ½ - 2 minutes.  Turn and immediately place pan in the oven to cook for 6-8 minutes.  Remove skillet from oven.  Remove salmon from pan and set aside in a warm location.
 
Place skillet on low heat and add dressing.  Bring to a simmer.  Turn off heat and add butter and sage.  Swirl until butter is melted.
 
To serve, spoon sauce onto plate and top with salmon.

Spinach-Pear Salad with Warm Vinaigrette

  • Serves 2
  • Prep 10 minutes
  • Ready-In 15 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.

Spinach-Pear Salad with Warm Vinaigrette

What a wonderful combination bleu cheese and pears make. It brings to mind crisp autumn harvest days.

Ingredients

1 16 oz. bag fresh spinach leaves
1/4 red onion, thinly sliced
2 Tbsp Litehouse® Blue Cheese Crumbles 
1 large ripe fresh pear, diced
1/4 cup Litehouse® White Balsamic or,
Litehouse® Pear Gorgonzola 

Directions

Wash spinach leaves and dry thoroughly. Transfer to large bowl; sprinkle with onion and cheese. Add pear slices. In small saucepan, heat dressing to just warm, but not to a boil. Immediately pour over salad and toss until evenly dressed. Season with salt and pepper. Serve immediately.

Balsamic Pot Roast

  • Serves 4
  • Prep 10 minutes
  • Ready-In 6 hours

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.

Balsamic Pot Roast

Adding the light flavor of Litehouse White Balsamic Dressing to your slow cooker pot roast offers a fresh take this classic comfort food.

Ingredients

6-8 pounds beef chuck roast
1 Tbsp. olive oil
½ cup Litehouse® White Balsamic 
4 cups beef broth
1 Tbsp. garlic
2 cups sliced carrots
1 large onion quartered
Fresh sprigs of thyme
Salt & Pepper

Directions

Season the chuck roast generously with salt and pepper. Heat the olive oil in a large skillet and place the chuck roast into the pan. Cook both sides of the meat for 2-3 minutes and then remove the pan from the heat.
Place the chuck roast into the base of the slow cooker. Add in the Litehouse White Balsamic dressing, beef broth, garlic, carrots, onions and thyme. Place the slow cooker temperature to low and cook for 6 hours. Serve the roast with mashed potatoes, if desired.

Chicken, Red Potato, and Green Bean Salad

  • Serves 4
  • Prep 10 mins
  • Ready-In 25 mins
  • 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.

Chicken, Red Potato, and Green Bean Salad

A wonderful summer side for any occasion!

Ingredients

1 lb. small red potatoes steamed
½ lb. diagonally cut green beans
8 oz. cubed cooked chicken 
10 oz. salad greens 
Tomato slices, garnish
1 Tbsp. Red Onion, chopped
½ cup Litehouse® Lite Honey Dijon Vinaigrette, or Litehouse® Zesty Italian Vinaigrette

 

Directions

Quarter potatoes and steam over water 10-15 minutes. Add beans, and cook an additional 5-7 minutes or until beans are crisp-tender. Drain. Place the potatoes, beans, chicken, red onion, and greens in a large bowl. Drizzle with dressing, toss gently to coat. Season with salt and pepper. Garnish with tomato slices.

Grilled Honey Mustard Salmon

  • Serves 4
  • Prep 10 minutes
  • Ready-In 40 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.

Grilled Honey Mustard Salmon

The tangy lime flavor combined with the sweetness of the honey mustard make this an excellent enhancement to fresh salmon.

Ingredients

4 salmon filets (about 6 oz. each)
1 Tbsp. Litehouse® Instantly Fresh Dill 
1 fresh lime, cut in half
Salt & pepper to taste
1/2 cup Litehouse® Honey Mustard or,
Litehouse® Lite Honey Dijon Vinaigrette  

Directions

Rinse the salmon filets under cold water and pat dry. Squeeze the juice from l/2 lime over the filets; season with salt and pepper. Preheat grill or broiler. Grill the salmon on high heat to desired doneness, but do not over cook.
Whisk dressing and dill in a small bowl. Add the juice from the other 1/2 of lime, mixing well. Spoon the sauce over the cooked filets and serve. Serves 4.

Watercress & Endive Salad

  • Serves 4
  • Prep 5 minutes
  • Ready-In 15 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.

Watercress & Endive Salad

The toasted walnuts elevate this salad, as they bring out the flavors of each ingredient in this easy to make salad.

Ingredients

1/3 cup walnuts
2 Belgian endives, leaves separated
3 bunches watercress, rinsed and dried
1/3 cup Litehouse® Lite Honey Dijon Vinaigrette or,
Litehouse® Honey Mustard

Directions

Heat oven to 350F. Place the walnuts on a pie plate and toast until lightly browned, about 5-7 minutes, stirring occasionally. Remove and let cool.
In a large salad bowl add the endives, watercress and toasted walnuts. Toss with dressing; mix well.