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Arancini
Argentinian Empanada with Chimuchurri Sauce
Avocado Breakfast Flatbreat
Baked Chicken Bruschetta
Basil Pesto and Farro Parfait
BBQ Pork & Pimento Cheese Eggrolls
Braised Artichokes with Mint Pesto
Buttenut Squash and Sweet Potato Curry
Brussel Sprouts with Shitake Mushrooms
Calamari
Cauliflower Steak
Celery Root and Pepper Slaw
Chicken Tapas with sweet potato puree and green chili salsa
Chorizo Mac & Cheese
Chorizo Stuffed Mushrooms
Coconut Shrimp with Tangy Tomato Dipping Sauce
Citrus Cranberry Sauce
Cowboy Beans
Crispy Cauliflower Tacos
Crispy Shrimp Balls
Crudités Parfait
Escarole with Chickpeas and Tomatoes
Fully Loaded Twice Baked Potatoes
Garlic Oregano Béchamel
Gluten Free Chipotle Mac & Cheese
Grilled Corn-On-The-Cob with Lime and Queso Fresco
Grilled Naan Flatbread with Smoked Salmon, Crème Fraiche and Radishes
Grilled Potato Salad
Loaded tots and rings
Mexican Street Corn & Cauliflower Bites
Mustard & Rosemary Roasted Red Potaotes
Orzo Stuffed Poblanos
Pan Fried Artichoke Hearts with Lemon Aioli
Pita Bread
Quinoa and Vegetable “Fried Rice”
Roasted Brussel Sprouts with Cranberries
Roasted Garlic and Feta Spread
Roasted Long Hot Peppers
Rosti Potaotes
Savory Crescent Rolls
Shells with Bacon Cheese Sauce
Soft Pretzel with Mac and Cheese and Pulled Pork
Spaghetti Squash Puttanesca
Sriracha Eggs & Avocado Burger
Steak Chimichurri Crostin
Sushi Bowl
Swedish Meatballs
Tandoori Turkey Samosa
Turkey Arancini with Sweet Chili Cream Sauce
Turkey Stuffed Baked Avocados
Vegetable Dumplings
Cauliflower Steak
Team Four
Why Team Four
Services
Value 4
Partnerships
Value 4 Services
Farmers Report
Foodservice E&S Catalogs
Become a Member
Recipes
Main Courses
>
Handhelds
Pasta & Rice
Soups & Sauces
Appetizers
Salads
Sides
Desserts & Snacks
Industry Links
Foodservice CEO
Foodservice Updates Newsletter
Culinary Services
Hotel Opening
Group Purchasing Organizations
Palette Foodservice Partners
Charging Station
Quarterly Newletter
Contact Us
Supply Chain Struggles