HearnKirkwood

Recipes

Barramundi and Lemon Butter	Parmesan Broccoli

This barramundi recipe is even more delicious served over mashed potatoes or greens. Ingredients: • 16 Barramundi Fillets • 8 tsp. olive or canola oil • 4 cloves garlic, minced • 8 Tbsp. butter • 12 Tbsp. fresh or bottled lemon juice • 20 leaves minced fresh basil (or 3/4 tsp. dry) • Salt to taste Preparation Gently sauté the garlic in butter for about 2 minutes. Stir in lemon juice and basil. Add salt to taste. Remove from heat. Coat fillets with olive or canola oil. Pan fry one side on high heat for 3 minutes. Flip and cook other side 1-2 more minutes or until fish is cooked through. Transfer to serving dish. Spoon sauce over fillets. Yield ~ 16 Servings	This zingy side dish is the perfect accomplishment to many grilled foods. Ingredients • 8 to 10 pounds broccoli • 8 garlic cloves, peeled and thinly sliced • Good olive oil • 3 teaspoons kosher salt • 1 teaspoon freshly ground black pepper • 4 teaspoons grated lemon zest • 4 tablespoons freshly squeezed lemon juice • 6 tablespoons pine nuts, toasted (optional) • 2/3 cup freshly grated Parmesan cheese • 4 tablespoons julienned fresh basil leaves (about 24 leaves) Preparation (for 4 to 5 lbs.) Preheat the oven to 425 degrees F. Put the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 ½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Yield ~ 12 Servings

Barramundi and Lemon Butter

Parmesan Broccoli

This barramundi recipe is even more delicious served over mashed potatoes or greens.

Ingredients:
• 16 Barramundi Fillets
• 8 tsp. olive or canola oil
• 4 cloves garlic, minced
• 8 Tbsp. butter
• 12 Tbsp. fresh or bottled lemon juice
• 20 leaves minced fresh basil (or 3/4 tsp. dry)
• Salt to taste

Preparation

Gently sauté the garlic in butter for about 2 minutes.

Stir in lemon juice and basil. Add salt to taste. Remove from heat.

Coat fillets with olive or canola oil. Pan fry one side on high heat for 3 minutes. Flip and cook other side 1-2 more minutes or until fish is cooked through.

Transfer to serving dish. Spoon sauce over fillets.

Yield ~ 16 Servings

This zingy side dish is the perfect accomplishment to many grilled foods.

Ingredients

• 8 to 10 pounds broccoli
• 8 garlic cloves, peeled and thinly sliced
• Good olive oil
• 3 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 teaspoons grated lemon zest
• 4 tablespoons freshly squeezed lemon juice
• 6 tablespoons pine nuts, toasted (optional)
• 2/3 cup freshly grated Parmesan cheese
• 4 tablespoons julienned fresh basil leaves (about 24 leaves)

Preparation (for 4 to 5 lbs.)
Preheat the oven to 425 degrees F.

Put the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 ½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Yield ~ 12 Servings

Monthly Outlook

Market Alerts

Honeydews & Cantaloupes: Honeydews, “demand exceeds supply,” nothing new there. Supplies are still lagging behind demand and relief doesn’t look close at hand. Being cooperative with your sizing requirements will be a good path in getting through this month. We are expecting product for delivering Friday and the weekend. Pricing is high. Cantaloupes: due to the shortage of Honeydews allot of pressure is on the Cantaloupe volume. Although available, pricing is moving upwards with good demand.

Strawberries, East & West: West Coast Strawberries are extremely tight due to cooler temperatures and rain. Mexico is also experiencing the same weather patterns the West is. In fact most Berry sheds have stopped production at this point until the fields dry out. Florida Straws, on the other hand are plentiful with a warming trend this week. Quality has been good but expect to see rising prices as Western buyers begin pulling product out of the East. Blueberries: market is much higher and supplies are lighter this week going into next. There will be enough supply to go around but costs will be at higher levels. Blackberries: product is short and there are some prorates going on. Market is higher. Raspberries: ample supplies.

West Coast Vegetables: Good weather and good supplies is the norm for this week and also looking into next. This is a good time to promote western veggies and lettuces.

Mexico: It’s almost a mantra now. Good growing conditions has resulted in a bountiful of good reasonable Mexican vegetables. Green and Yellow Squash, Cucumbers, Peppers, Red Peppers and Tomatoes. Eggplants are the only commodity moving up and on the short side.

Tomatoes Florida Small sizes are short and that reflected in a three dollar jump in the market. Early next week will tell if this market will keep climbing. Cherry Tomatoes although still reasonable are showing some signs of strengthening. Roma’s and grapes are still a buy.

Local and Regional Markets: eastern apple inventories are down below last year’s averages and it is questionable just how far local Apples will go into June and July. Quality is still good and supplies are adequate. Market is higher. Pennsylvania Bosc Pears are moving well and their supply is good.

Recipes

Monthly Outlook

Market Alerts

A privately held Food Service Distributor specializing in produce, meat, poultry, dairy, and seafood. Our fleet of refrigerated delivery trucks delivers daily to customers in Maryland, Washington, DC, Virginia, Delaware, Philadelphia and New Jersey.