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

Ideas and Innovation
nuts

We decided through focus group feedback that our freshmen struggled with the allergy-friendly options or options for students with diabetes on campus. In response, we decided to have a dinner the first few weeks of classes to let some of these students know what was available and let them network with their peers and others with allergies or diabetes. NC State Dining chefs prepared menu items based on foods from cultures around the world. ... From delicious sliced sweet potatoes to savory Ikarian-style roasted chicken, students were able to sample global dishes free of allergens.

Ideas and Innovation
coffee cups

We started a monthly Coffee Hour with just the department director. The goal is to gather 
staff feedback about their jobs and answer individual questions. After the first event, 
several staff members emailed stating they just wanted to meet with the director without 
their supervisors. Now, the meetings offer an opportunity for more of a one-on-one conversation without the presence of the supervisor they 
deal with day in and day out.

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

FSD Resources