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P U L P, H A LV E S, G UAC AM O L E | R E F R I G E R AT E D & F R O Z E N | R E C I P E CO L L E C T I O N

AVOCADOS ALL ACROSS THE MENU

PULP. GUACAMOLE. HALVES. READY FOR ANY RECIPE.

BREAKFAST - FROM SMOOTHIES TO BREAKFAST SANDWICHES

APPETIZERS - DEEP FRIED OR THE BASE FOR A DIP

LUNCHES - SANDWICHES, SLIDERS, TACOS AND MORE

DINNERS - IN SAUCES, DIPS, BOWLS AND SALADS

DESSERTS - USE AS A BASE IN BAKED GOODS LIKE COOKIES

PERFECTLY RIPE. MENU READY.

From morning to night, Casa Solana® avocado halves, pulp and guacamole are ready to

use throughout your menu. With avocado now on nearly 45% of all menus*, Casa Solana

avocado products provide endless opportunities to capitalize on the popularity. From

cookies and smoothies to sliders and salads, patrons will love the fresh appeal and rich

flavor of 100% Mexican Hass Avocados and you will love how easy it is to add appeal

and value to any dish.

AVOCADOS ALL YEAR LONG. Save on labor and waste with Casa Solana avocado products, available year-round with

100% useable and consistent fruit in both refrigerated and frozen options.

*Datassential SNAP 2018

TABLE OF CONTENTS

PULPCASA SOLANA CHUNKY AVOCADO TRAY Avocado Pistachio Truffles . . . . . . . . . . . . . . . . . . . . 4 Green Goddess Smoothie . . . . . . . . . . . . . . . . . . . . . 5 Avocado Horseradish Sauce . . . . . . . . . . . . . . . . . . . 5CASA SOLANA AVOCADO PULP Avocado, Fruit & Oatmeal Cookies . . . . . . . . . . . . . 6 Middle Eastern Avocado Dip . . . . . . . . . . . . . . . . . . 7 Avocado, Honey, Lime & Jalapeño Frosting . . . . . . 7CASA SOLANA PLAIN BLEND PULP Green Deviled Eggs and Ham . . . . . . . . . . . . . . . . . 8 Avocado and Edamame Hummus . . . . . . . . . . . . . . 9

GUACAMOLECASA SOLANA CALIFORNIA BLEND GUACAMOLE Turkey Avocado Sliders on Waffle Fries . . . . . . . . 10CASA SOLANA ORIGINAL BLEND GUACAMOLE Roasted Carrot and Fennel Salad

with Shrimp and Guacamole . . . . . . . . . . . . . . . . . 11CASA SOLANA SOUTHWESTERN BLEND GUACAMOLE Southwest Breakfast Sandwich . . . . . . . . . . . . . . 12CASA SOLANA LIME BLEND GUACAMOLE Pineapple Lime Guacamole . . . . . . . . . . . . . . . . . . 13CASA SOLANA MILD BLEND GUACAMOLE Avocado Corn Muffins . . . . . . . . . . . . . . . . . . . . . . 14 Build-Your-Own Lettuce Cups . . . . . . . . . . . . . . . . 15 Chicken and Wasabi Guacamole Sliders . . . . . . . . 16

HALVESCASA SOLANA AVOCADO HALVES Avocado and Watermelon Salad . . . . . . . . . . . . . . 17 California Style Bi Bim Bap . . . . . . . . . . . . . . . . . . 18 Crispy Avocado with Sriracha Dip . . . . . . . . . . . . . 19

PRODUCT SPECSCasa Solana Full Avocado Product Line . . . . . . . . . . . . . . . . . 20

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AVOCADO PISTACHIO TRUFFLES INGREDIENTS | YIELDS ABOUT 150 1-INCH TRUFFLES1 1-lb. tray Casa Solana Chunky Avocado,

Refrigerated (SUPC 4897290)20 oz. Bittersweet Dark Chocolate, 60% Cacao1 cup Dark Brown Sugar2 Tbsp. Almond Extract4 cups Unsweetened Cocoa Powder2 cups Pistachios, chopped PREPARATION

1. Purée chunky avocado in food processor or blender until smooth. Place into a large bowl.

2. Melt dark chocolate.

3. Add brown sugar to melted chocolate and blend in avocado puree, almond extract and cocoa. Mix until well combined. Place the chocolate mixture into the refrigerator until it hardens.

4. Remove from refrigerator. Line a sheet pan with parchment paper. Roll the chocolate into small balls, about 1-inch diameter.

5. Roll truffles in chopped pistachios and place onto sheet pan; refrigerate until firm. Store in a covered container in the refrigerator until ready to serve.

Tip: May be rolled in unsweetened cocoa powder or powdered sugar in place of pistachios.

CHUNKY

Casa Solana Chunky Avocado

GREEN GODDESS SMOOTHIE INGREDIENTS | YIELDS 2 SERVINGS4 oz. of 1-lb. tray Casa Solana Chunky Avocado, Refrigerated (SUPC 4897290)1 each Banana1 cup Greek Yogurt1/4 cup Honey1 1/2 cups Orange Juice2 cups Ice PREPARATION1. Combine all in blender; puree until smooth. Thin with water or more juice if needed. Serve immediately.

AVOCADO HORSERADISH SAUCE INGREDIENTS | YIELDS 34, 1 OZ. SERVINGS1 2-lb. tray Casa Solana Chunky Avocado, Refrigerated (SUPC 8337503)1/2 cup Medium Red Onion, finely diced1/2 cup Lemon Juice1/2 cup Prepared Horseradish Sauce1/2 cup WaterTo taste Salt and Pepper PREPARATION1. Combine chunky avocado, diced onion, lemon juice, prepared horseradish and water in mixing bowl.

2. Taste and season with salt and pepper.

3. Reserve sauce and use with roasted meats, or as a sandwich spread.

Tip: Adjust horseradish sauce to taste depending on heat of sauce. 5

CHUNKY

AVOCADO, FRUIT AND OATMEAL COOKIES INGREDIENTS | YIELDS 64, 2 OZ. SOFT COOKIES1 cup Raisins1 cup Craisins® dried cranberries1 cup Golden Raisins1 cup Currants66 oz. Prepared Sugar Cookie Dough,

dry mix2 tsp. Cinnamon2 1/2 cups of 2-lb. bag Casa Solana Avocado Pulp,

Refrigerated (SUPC 9006883)12 cups Oatmeal, old fashioned PREPARATION

1. Combine raisins, Craisins, golden raisins and currants in a pot and cover with hot water. Let fruit steep for 15-30 minutes or until rehydrated, soft and plump. Drain and cool.

2. Prepare sugar cookie dough according to package directions.

3. Combine sugar cookie dough with cinnamon, avocado and oatmeal. Blend well.

4. Trying not to crush the fruit, fold all fruit into dough until well incorporated. Let mixture sit for 5 minutes or until firmed up.

5. Heat convection oven to 350°F. Place cookies onto a parchment-lined sheet tray. Form cookies using a 2 oz. scoop; flatten out to about 1/2 inch thickness. Shape will change very little during baking.

6. Bake for about 8-10 minutes. Remove from oven and cool.

Tip: When using a conventional oven, bake cookies at 375°F for 12-14 minutes.

PULP

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MIDDLE EASTERN AVOCADO DIP INGREDIENTS | YIELDS 14, 4 OZ. SERVINGS1 2-lb. bag Casa Solana Avocado Pulp,

Refrigerated (SUPC 9006883)1 each Medium Red Onion,

fine diced2 each, Juice and Zest Lemon1 cup Roasted Red Pepper,

diced1/2 cup, chopped Parsley

1/2 cup, chopped Cilantro1/2 cup, chopped small Kalamata Olives3/4 cup, crumbled Feta Cheese3 Tbsp. GarlicTo taste Salt and Pepper1/4 cup or more Dukkah Spice

AVOCADO, HONEY, LIME AND JALAPEÑO FROSTING

PREPARATION1. Combine avocado pulp, cream cheese, honey, jalapeño puree and lime zest/juice into a mixing bowl. Mix on low

until mixture is well-incorporated, light and fluffy.

2. Slowly pour whipping cream into mixture; beat until incorporated. Turn mixer to low and add powdered sugar. Once incorporated, turn mixer to high and whip until light and fluffy.

3. Reserve frosting and use to top Casa Solana Avocado Corn Muffins (pg. 14), cupcakes or cookies, or as a dip with fruit.

PREPARATION1. In a medium bowl, combine all ingredients except salt, pepper

and Dukkah spice. Adjust flavor with salt and pepper.2. When ready to serve, top the dip with the Dukkah spice and serve

with toasted flatbread.

INGREDIENTS | YIELDS ABOUT 1/2 GALLON FROSTING 1 lb. of 2-lb. bag Casa Solana Avocado Pulp,

Refrigerated (SUPC 9006883)48 oz. Cream Cheese4 oz. Honey6 each Jalapeños, Pureed

2 each, Juice and Zest Lime12 oz. Heavy Cream10 1/2 cups Powdered Sugar

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Casa Solana Avocado Pulp

PULP

GREEN DEVILED EGGS AND HAM INGREDIENTS | YIELDS 12 DOZEN DEVILED EGGS6 dozen Eggs, Hard Boiled1/2 cup Mayonnaise2/3 cup Dijon Mustard3 Tbsp. Vinegar1 lb. bag Casa Solana Plain Blend Pulp, Frozen (SUPC 2754218)1 lb. Prosciutto, cooked until crispy and crumbledTo taste Salt and Pepper3-4 each Jalapeños, thinly sliced

PREPARATION

1. Split boiled eggs in half lengthwise.

2. Remove and reserve the yolks in a medium bowl. Combine egg yolks, mayo, Dijon, vinegar, pulp and half the prosciutto and mix well. Season with salt and pepper.

3. Transfer mixture to a pastry bag. Fill the egg white halves with mixture.

4. Top each half with crumbled prosciutto. Serve chilled with jalapeño-slice garnish.

PULP

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Casa Solana Plain Blend Pulp

AVOCADO AND EDAMAME HUMMUS INGREDIENTS | YIELDS 24, 4 OZ. SERVINGS64 oz. Shelled Edamame, thawed1 lb. bag Casa Solana Plain Blend Pulp, Frozen (SUPC 2754218)4 cloves Garlic, minced1/2 cup Olive Oil1/2 cup Lime JuiceTo taste Salt & Pepper PREPARATION

1. Bring a pot of salted water to a boil; add edamame and cook for 5 minutes. Drain.

2. Place into ice bath or cold water to stop cooking. Drain.

3. Combine edamame, pulp, garlic, olive oil and lime juice in a food processor or blender and pulse until smooth.

4. Adjust seasoning with salt and pepper.

PULP

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TURKEY AVOCADO SLIDERS ON WAFFLE FRIES INGREDIENTS | YIELDS 16 SLIDERS16 each, 2 oz. per Turkey Slider Burgers32 each Sysco Imperial® Waffle Fries 16 each Roma Tomato Slices1 lb. bag Casa Solana California Blend Guacamole,

Frozen (SUPC 0189318)16 each Basil Leaves PREPARATION

1. Grill the turkey sliders until they reach 165°F.

2. While the burgers are grilling, fry the 32 waffle fries.

3. When fries and burgers are done, assemble the sliders: waffle fry on bottom as the “bun”, basil leaf, turkey burger, tomato and guacamole. Top with the second waffle fry “bun.” Serve hot.

Casa Solana California Blend Guacamole, featuring red and green peppers, jalapeño and cilantro

GUACAMOLE

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ROASTED CARROT AND FENNEL SALAD WITH SHRIMP AND GUACAMOLE INGREDIENTS | YIELDS 8 SALADS10 each Carrots, peeled and cut

into pencil-thin sections3 Tbsp. Olive Oil3 Tbsp. Fresh Thyme2 Tbsp. Cumin SeedTo taste Salt and Pepper2 heads, shaved thin Fennel24 each 16-20 Shrimp, cooked4 each Oranges, cut in half and grilled1 lb. bag Casa Solana Original Blend Guacamole,

Frozen (SUPC 1619469) PREPARATION

1. Preheat convection oven to 375°F.

2. Toss carrots in oil, fresh thyme, cumin seeds and salt and pepper. Roast for 15 minutes or until tender. Remove from oven and chill.

3. Toss chilled carrots with shaved fennel. Season with salt and pepper.

4. On 8 chilled white plates, place 1/4 cup guacamole. Next to the guacamole, add 1/8 of the carrot and fennel blend. Arrange three shrimp in the guacamole and garnish with an orange half. Serve chilled.

Casa Solana Original Blend Guacamole, featuring jalapeño and onion

GUACAMOLE

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SOUTHWEST BREAKFAST SANDWICH INGREDIENTS | YIELDS 16 SANDWICHES16 slices 8 Grain Sliced Bread32 slices 10/12 Bacon, cooked1 lb. bag Casa Solana Southwestern Blend Guacamole, Frozen (SUPC 1626605)16 each Roma Tomato Slices16 each Poached Eggs4 oz. Shaved Red OnionTo taste Salt and Pepper PREPARATION

1. Toast bread and reheat bacon.

2. To assemble – spread 1 oz. of guacamole on toasted bread. Top with bacon, tomato, poached egg and shaved red onions. Season with salt and pepper.

Tip: This sandwich is a great option for high-protein buffet sandwiches.

GUACAMOLE

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Casa Solana Southwestern Blend Guacamole, featuring tomatillos, onion, jalapeño, red peppers and cilantro

PINEAPPLE LIME GUACAMOLE INGREDIENTS | YIELDS 14, 4 OZ. SERVINGS2 Tbsp. Butter2 cups Pineapple, diced1 cup Cilantro, choppedTo taste Fresh Lemon Juice3 lb. bag Casa Solana Lime Blend Guacamole, Frozen (SUPC 2754267) To taste Salt and Pepper

PREPARATION

1. Melt butter in a medium-sized skillet. When the butter is hot and almost brown, add pineapple dices.

2. Cook on medium heat until the dices are brown and most of the juice has reabsorbed.

3. Chill pineapple. When cold, combine pineapple, cilantro, lemon juice and guacamole. Mix and adjust flavor to taste with lemon, salt and pepper.

Tip: This guacamole is a great way to freshen up fish tacos or a traditional chips and guacamole appetizer.

GUACAMOLE

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Casa Solana Lime Blend Guacamole, featuring lime, tomato, onion, jalapeño and cilantro

AVOCADO CORN MUFFINS INGREDIENTS | YIELDS 4 1/2 DOZEN, 2 OZ. MUFFINS5 lb. Corn Muffin Mix2 lb. bag Casa Solana Mild Guacamole, Tip Top, Frozen (SUPC 2753520)18 oz. Water PREPARATION

1. Combine all ingredients in large bowl.

2. Bake according to corn muffin package instructions.

Tip: Serve as a side to chili or top with Avocado, Honey, Lime and Jalapeño Frosting (recipe on page 7).

GUACAMOLE

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Casa Solana Mild Guacamole Tip Top, featuring onion, red peppers, jalapeño and cilantro

BUILD-YOUR-OWN LETTUCE CUPS INGREDIENTS | YIELDS 8 SERVINGS1 lb. of 2 lb. bag Casa Solana Mild Guacamole, Tip Top, Frozen (SUPC 2753520)4 Tbsp. Mint Leaves, minced4 Tbsp. Cilantro, minced2 lb. Salmon, skinned and cut into 32 finger-sized strips2 cups Flour4 each Eggs, whipped2 cups Black & White Sesame Seeds3 cups Oil32 leaves Lettuce Leaves15 oz. Mandarin Oranges1 small Red Onion, thinly sliced4 oz. Ponzu Sauce PREPARATION

1. Place 2 oz. of guacamole each into 8 portion cups and set aside.

2. Mince mint and cilantro, then place into a bowl and set aside.

3. Dredge salmon in flour, dip in egg wash, then toss lightly in sesame seeds until fully coated.

4. Place oil into sauté pan; heat until hot. Cook fish until lightly brown and fully cooked. Drain.

ASSEMBLY DIRECTIONS

For each serving, arrange on a large platter: 4 lettuce leaves, 1 2-oz. container of guacamole, 1 Tbsp. of mint & cilantro mixture, about 12 segments of mandarin orange, 16 red onion slices, 4 cooked salmon strips and 1/2 ounce of Ponzu Sauce for drizzling.

GUACAMOLE

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CHICKEN AND WASABI GUACAMOLE SLIDERS INGREDIENTS | YIELDS 16 SLIDERS1 lb. of 2 lb. bag Casa Solana Mild Guacamole, Tip Top, Frozen (SUPC 2753520)1/2 cup Wasabi16 each Slider Buns, toasted2 each Nori Sheets, cut into 16 2-inch squares16 pieces Chicken Strips – 1.5 oz. each, cooked, cut in half1 cup Pickled Onions PREPARATION

1. Mix wasabi with guacamole. Reserve.

2. To assemble the sliders, top the bottom bun with a slice of nori, then 1 oz. wasabi guacamole, then halved cooked chicken strip, then pickled onions. Top with other bun half and serve hot.

GUACAMOLE

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CHICKEN AND WASABI GUACAMOLE SLIDERS INGREDIENTS | YIELDS 16 SLIDERS1 lb. of 2 lb. bag Casa Solana Mild Guacamole, Tip Top, Frozen (SUPC 2753520)1/2 cup Wasabi16 each Slider Buns, toasted2 each Nori Sheets, cut into 16 2-inch squares16 pieces Chicken Strips – 1.5 oz. each, cooked, cut in half1 cup Pickled Onions PREPARATION

1. Mix wasabi with guacamole. Reserve.

2. To assemble the sliders, top the bottom bun with a slice of nori, then 1 oz. wasabi guacamole, then halved cooked chicken strip, then pickled onions. Top with other bun half and serve hot.

HALVES

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AVOCADO AND WATERMELON SALAD INGREDIENTS | YIELDS 36 SERVINGS6 1/2 to 7 lb. Watermelon, seedless, cubed1 lb. Strawberries, quartered6 oz. Blueberries6 oz. Raspberries6 halves, cubed Casa Solana Avocado Halves, Refrigerated (SUPC 6297594)8 oz. Feta, crumbled36 oz. Arugula PREPARATION

1. Combine all fruit, avocado and feta cheese. Fold together gently.

2. Place one ounce of arugula onto a plate; scoop one cup or 6.75 oz. of fruit salad onto arugula.

3. Top with 1 oz. of Creamy Avocado Citrus Vinaigrette. Serve chilled.

Tip: To make Creamy Avocado Citrus Vinaigrette, blend 1/2 cup of Casa Solana Chunky Avocado, Referigerated (SUPC 4897290) with 3 cups of a citrus vinaigrette in an immersion blender. Chill in refrigerator before serving.

Casa Solana Avocado Halves

CALIFORNIA STYLE BI BIM BAP INGREDIENTS | YIELDS 1 SERVING1 1/2 cups Steamed White Rice2 slices 10/12 Bacon, cooked and chopped1 each Egg, sunny side up1/2 cup Bell Peppers, fine diced, sautéed1/2 cup Wilted Kale Greens1 half each, sliced Casa Solana Avocado Halves, Refrigerated (SUPC 6297594)Accompany with Assorted toppings such as Green Onion, Sriracha, Dashi, Sesame Seeds PREPARATION

1. Heat a stone bowl or other serving bowl in the oven. When hot, remove from oven and add white rice.

2. Top rice with bacon, egg, bell peppers, kale greens and avocado. Serve with an assortment of sauces and herbs.

HALVES

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CRISPY AVOCADO WITH SRIRACHA DIP CRISPY AVOCADOINGREDIENTS | YIELDS 24 SERVINGS48 halves Casa Solana Avocado Halves,

Refrigerated (SUPC 6297594)2 1/2 cups Tempura Batter Mix2 cups Water PREPARATION

1. Slice avocados lengthwise into three sections and reserve.

2. In a medium bowl, add tempura batter mix and enough water to make a wet batter. (See manufacturer’s packaging for exact instructions.) Dredge avocado slices in batter and transfer to 350°F deep fryer for 1 1/2 minutes. Reserve on a paper towel-lined hotel pan. Serve hot.

SRIRACHA DIPINGREDIENTS | YIELDS 24 SERVINGS1 cup Sriracha4 cups Mayonnaise1 each Lime, juiced and zestedTo taste Salt and pepperTo taste Chili Powder PREPARATION

For dipping sauce, combine Sriracha, mayonnaise, lime juice and zest in a medium bowl. Season to taste with salt, pepper and chili powder. Refrigerate until needed.

HALVES

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Product Description Sysco Description SUPC SKU Pack Size Pack Type

PULPAvocado Pulp 100% Mexican Hass Avocado, smooth pulp Avocado Hass 100% Frs Pulp HPP 8337842 10074865816684 4/4 lb. bag

Avocado Hass 100% Frs Pulp HPP 9006883 10074865818909 8/2 lb. bagChunky Avocado 100% Mexican Hass Avocado, chunky Avocado Hass Chunky Fresh HPP 8337503 10074865816677 8/2 lb. tray

Avocado Hass Chunky Fresh HPP 4897290 10734730095339 8/1 lb. tray

GUACAMOLEOriginal Blend Guacamole 100% Mexican Hass Avocado guacamole with a blend of jalapeño puree, onion, garlic and salt Guacamole Fresh Orig Blend HPP 9420530 10074865862896 4/2 lb. bag

Guacamole Original TipTop HPP 5146812 10734730110209 4/2 lb. bagGuacamole Fresh Orig Blend HPP 2748719 00734730467597 36/2 oz. cup

Pico de Gallo Blend Guacamole 100% Mexican Hass Avocado guacamole with tomatoes, onion, jalapeño and serrano peppers, cilantro, garlic and salt

Guacamole Fresh Pico Blend HPP 2752642 00734730467757 6/2 lb. bag

HALVESAvocado Halves 100% Mexican Hass Avocado halves, 2 halves/sleeve Avocado Hass Frsh Hlv Indw HPP 6297594 10734730162826 48/1.5 oz. IW

Product Description Sysco Description SUPC SKU Pack Size Pack Type

PULPPlain Blend Pulp 100% Mexican Hass Avocado pulp, seasoned with salt Avocado Hass Plain Blend Pulp HPP Frz 2754218 00734730467795 12/1 lb. bag

Avocado Hass Plain Blend Pulp HPP Frz 2754226 00734730467801 6/3 lb. bag

GUACAMOLEMild Guacamole 100% Mexican Hass Avocado guacamole with onion, red peppers, jalapeño puree, cilantro and salt Guacamole Mild Tip Top HPP Fzn 2753520 00734730467788 8/2 lb. bagOriginal Blend Guacamole 100% Mexican Hass Avocado guacamole with a blend of jalapeño puree, onion, garlic and salt Guacamole Original Bln HPP Frz 1619469 10074865985878 12/1 lb. bag

Guacamole Original Bln HPP Frz 1626530 10074865985908 6/3 lb. bagLime Blend Guacamole 100% Mexican Hass Avocado guacamole with lime juice, tomatoes, onion, jalapeño puree, cilantro,

garlic and saltGuacamole Lime Blend HPP Frz 2754267 00734730467825 4/3 lb. bag

Guacamole Lime Blend HPP Frz 2754277 00734730467832 12/1 lb. bag

Chunky Tomato Blend Guacamole 100% Mexican Hass Avocado chunky guacamole with tomatoes, onion, cilantro, garlic, jalapeño powder and salt

Guacamole Chunky Tmto HPP Frz 2754291 00734730467849 6/3 lb. bag

California Blend Guacamole 100% Mexican Hass Avocado chunky guacamole with red and green peppers, jalapeño puree, onion, cilantro and salt

Guacamole California HPP Frz 0189318 00734730297392 12/1 lb. bag

Southwestern Blend Guacamole 100% Mexican Hass Avocado chunky guacamole with tomatillos, onion, jalapeño puree, red peppers, cilantro, garlic and salt

Guacamole Southwestern HPP Frz 1626605 10074865985915 12/1 lb. bag

Guacamole Southwestern HPP Frz 1627256 10074865985922 6/3 lb. bag

HALVESAvocado Halves 100% Mexican Hass Avocado halves, 2 halves/sleeve Avocado Half Indwrp HPP Frz 2752679 00734730467764 64/1.5 oz. IW

REFRIGERATED AVOCADO PRODUCTS

For more information, contact your Sysco MA.

FROZEN AVOCADO PRODUCTS

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