This unique flatbread takes inspiration from Mexican al pastor tacos, featuring traditional marinated pork and Del Monte® Pineapple Tidbits in Light Syrup for that perfect golden caramelization.
Yield 10 Serving (2 slices)
A hearty quiche that leverages America’s love of the bacon, cheddar and tomato flavor combination. The oven roasted Contadina Tomatoes have an elevated flavor that delivers well in this quiche.
Yield 6 Portions
A bowl inspired by the widely popular Birria taco, featuring tender braised beef, a rich tomato and chili sauce, and cilantro rice, all topped with a generous sprinkle of horseradish white cheddar for a comforting and flavorful meal.
Yield 10 servings
A savory and spicy Bloody Mary that is vegetable-forward with the addition of College Inn® Garden Vegetable Broth.
Yield 10 Servings (9 oz each)
A beef patty seasoned with bold jerk spices, topped with tropical grilled pineapple, mango, and melted white cheddar, all layered between a toasted brioche bun with a tangy pineapple BBQ sauce.
Yield 10 Servings
Try this new twist on a chicken salad that uses a combination of riced cauliflower and napa cabbage (not listed), peas, almonds, carrots, mandarin orange segments and a honey ginger dressing.
Yield 10 Servings (7.5 oz each)
College Inn® Chicken Broth and spices create a wonderful marinade which results in moist and flavorful grilled chicken breasts for this Italian-style sandwich.
Yield 12 Servings (6.25 oz each)
A bold, global twist on the sweet and spicy flavor profile, this pizza combines smoky chipotle sauce with juicy steak, crumbled bacon, pineapple chunks, green peppers, and red onions, finished with a sprinkle of fresh cilantro.
Yield 4 pizzas (3 servings each)
This vegetarian flatbread features naan as the base, topped with a rich tomato and curry sauce, melted mozzarella, mushrooms, curried pineapple tidbits, green peppers, and onions, creating a unique fusion of Indian flavors that’s perfect for sharing.
Yield 12 servings (each naan serves 2)
Crisp fresh greens topped with red bell pepper, creamy feta, toasted pine nuts, and sweet sliced pears, finished with grilled lemon pepper chicken and a light speed-scratch Mediterranean pear feta vinaigrette.
Yield 12 servings