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Need fresh ideas for foodservice or industrial formulation? Gilroy Foods' vegetable innovations are perfect platforms for culinary creativity. And our ingredients don't just spark innovation—they deliver functional and reliable performance, too. Whether that expedites staging on your busiest night of the week or sees your product through processing, frozen storage and onto the consumer's table intact, it's why Gilroy Foods is the place for inspiration. The recipes below are just a start.
Gilroy Foods Recipes
 Egg, Smoked Sausage and Pasta Scramble with Roasted Red Pepper Cream Sauce
| INGREDIENTS | MEASURE | WEIGHT (lb.) | TOTAL % |
| Whole Eggs | 25 | 3.125 | 31.2% |
| Tomato Basil Pastadoro Sauce | 3 ¾ cups | 2.000 | 20.0% |
| Spicetec™ Black Pepper | 1 ¼ tsp | 0.001 | 0.0% |
| Olive Oil | 3 tbsp | 0.109 | 1.1% |
| Smoked Sausage, 3/16" dice (very small) | 2 cups | 0.625 | 6.2% |
| Cooked Ditalini Pasta | 5 cups | 2.500 | 24.9% |
| Mozzarella loaf 2.0%, ¼" dice | 1 cup | 0.313 | 3.1% |
| Scallions (green portion only), thinly sliced | 1 ¼ cups | 0.100 | 1.0% |
| Roasted Red Pepper Cream Sauce (sub-recipe) | 2 cups | 1.250 | 12.5% |
| TOTALS | | 10.023 | 100.0% |
PREPARATION
Whisk together eggs, pastadoro sauce and pepper; set aside. Heat oil in large skillet over medium heat; add sausage. Cook until sausage is golden brown. Blend in cooked pasta. Add egg mixture slowly to pan. Cook, stirring occasionally, and add cheese and scallions as eggs set. Remove from heat; continue to stir until cheese melts. Portion egg mixture into portion spoons; drizzle with cream sauce.
Yield: 35 portions
Portion size: 1 fluid oz.
Roasted Red Pepper Cream Sauce
| INGREDIENTS | MEASURE | WEIGHT (lb.) | TOTAL % |
| Olive Oil | 1 tsp | 0.010 | 0.8% |
| Gilroy Foods™ GardenFrost® Garlic Purée | 1 tsp | 0.016 | 1.3% |
| Gilroy Foods™ Controlled Moisture™ Fire-Roasted Grilled Red Bell Peppers, 3/8" strips | 1 cup | 0.406 | 32.4% |
| Heavy Cream | 1 ½ cups | 0.750 | 59.9% |
| Gilroy Foods™ GardenFrost® Roasted Red Pepper Purée | 1 tbsp | 0.023 | 1.8% |
| Fresh Parmesan Cheese, shredded | ¼ cup | 0.047 | 3.8% |
| TOTALS | | 1.252 | 100.0% |
PREPARATION
Heat oil in small pan over medium-high heat. Add garlic; sauté for 20 seconds. Stir in bell pepper; sauté for 2 minutes or until cooked. Blend in heavy cream and red pepper puree; combine well. Bring to a boil; reduce heat. Simmer 5 minutes, stirring occasionally to prevent sticking. Fold in parmesan cheese. Pour into blender; blend until smooth. Hold warm for service.
Yield: 20 portions
Portion size: 1 oz. each
Mini California-Style Smoked Salmon Panini
| INGREDIENTS | MEASURE | WEIGHT (lb.) | TOTAL % |
| Cream Cheese, softened | 1 ¼ cup | 0.625 | 19.0% |
| Gilroy Foods™ Controlled Moisture™ Fire-Roasted Grilled Red Onions, 3/8" diced | 2/3 cup | 0.271 | 8.2% |
| Gilroy Foods™ Controlled Moisture™ Roma Tomatoes, ¼" diced | 1/3 cup | 0.146 | 4.4% |
| Dill Weed (dry) | 1 ¼ tsp | 0.001 | 0.0% |
| Sourdough Bread Slices | 18 | 1.125 | 34.2% |
| Cucumber Slices, bias cut thickness of a nickel | 36 slices | 0.563 | 17.1% |
| Smoked Salmon | | 0.563 | 17.1% |
| TOTALS | | 3.294 | 100.0% |
PREPARATION
Combine cream cheese, red onion, tomato and dill; mix well. Set aside. Build sandwich: place 2 slices of bread on flat surface; spread each with 1 tbsp. cream cheese mixture. Place about 4 cucumber slices evenly on 1 slice and 1 oz. salmon evenly on the other slice. Press together. Place on sheet pan. Repeat with remaining components. Cover; refrigerate until ready to prepare. Preheat panini grill to high. Brush both sides of bread with olive oil. Grill 3-4 minutes, or until golden brown. Cut into quarters to serve.
Yield: 36 portions
Portion size: 1 quarter each
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For more information
GardenFrost Foodservice Recipes PDF
GardenFrost Food Manufacturing Formulations PDF
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