Mediterranean Mashed Bowl

Menu Part: 
Side Dish
Cuisine Type: 
Mediterranean
Serves: 
19

Basil-infused Potato Pearls® EXCEL® Mashed Potatoes with Italian sausage, grilled tomato and mozzarella salad and drizzled with Balsamic vinegar.

Ingredients

1 pkg Potato Pearls® EXCEL® Original Recipe Mashed Potatoes
1 Tbsp Garlic, crushed
3 ½ lb Italian sausage links
10 ea Tomato, diced
1 c Buttermilk
2 lb Mozzarella, diced
1 c Basil, fresh, loosely packed
8 oz Olive oil
1 each Onion, finely diced
4 oz Balsamic vinegar
20 ea Basil sprigs (optional garnish)

Steps

  1. Prepare Potato Pearls® EXCEL® Original Recipe Mashed Potatoes according to package directions.
  2. Heat 1 ounce of olive oil in a skillet over low heat. Add diced onions and cook until onion is translucent, stirring constantly. Let cool.
  3. Add garlic, basil and buttermilk to a blender and blend until smooth. Fold garlic mixture and onions into prepared Potato Pearls® Mashed Potatoes.
  4. Toss tomatoes in a large bowl with 4-ounces of olive oil and season with salt and pepper. Grill tomatoes over high heat until browned about two minutes on each side or roast on a full size sheet pan in a 400°F oven for 10 minutes.
  5. Season sausages with salt and pepper and grill until fully cooked to an internal temperature of 165°F or roast on a full size sheet pan in a 350°F oven until fully cooked to an internal temperature of 165°F, about 20 minutes.  Let rest for five minutes and slice.
  6. Chop mozzarella and tomatoes into a cubed salad style. Sprinkle with olive oil and season with pepper.
  7. Bowl Assembly: In an individual serving bowl place 1 cup Potato Pearls® Mashed Potatoes and top with 5 sausage slices and ¾ cup mozzarella salad. Drizzle with balsamic vinegar and garnish with a basil sprig.

More From FoodService Director

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources