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
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources