Chef Scott’s Recipes by Ingredient

SupHerb Fusions:
Blends, Pastes, Purées

• Basil Sorrel Paste

  Basil Sorrel Panko Chicken

  Bruschetta Butter

  Italian Marinated Shrimp Salad with Field Greens

  Tuscan Spicy Sausage and Chick Pea Minestrone Soup Topped with Pesto Parmesan Cheese

• Chimichurri Paste

  Argentine Steak and Cheese Sandwich

  Argentinean Sliders with Chimichurri Aioli

  South American Orzo Salad

• Roasted Red Pepper Spread


  Grilled Chicken Panini with Roasted Red Pepper Aioli

  Roast Beef Sandwich with Roasted Red Pepper Mayonnaise and Provolone Cheese

• South of the Border

  Shrimp and Crab Ceviche

• Sun-Dried Tomato Basil Paste

  Prosciutto and Mozzarella Panini with Sun-Dried Tomato Spread

  Sun-Dried Tomato Basil Cream Cheese Spread

  Sun-Dried Tomato Basil Pizza

  Sun-Dried Tomato Basil Rice Pilaf

• Tuscan Tomato Vinaigrette Paste

  Italian Farmer’s Sandwich

  Tuscan Roasted Potato Salad

  Tuscan Smoked Turkey Sandwich with Zest Tomato Mayonnaise

• Garlic Roasted Purée

  Herb and Pecan Chicken Salad

• Ginger Purée

  Cedar Plank Sockeye Salmon and Mexican Rice Topped with Fire and Smoke Mango Salsa

  Decadent Chocolate Ginger Cupcakes with Lemon Grass Butter Cream Frosting

  Ginger Margaritas

  Ginger Syrup

  Jalapeno Infused Créme Brulee with Strawberry Kiwi Salsa

  Mango Salsa

• Lemon Grass Purée

  Decadent Chocolate Ginger Cupcakes with Lemon Grass Butter Cream Frosting

• Bruschetta Blend


  Bruschetta Butter

• Salsa Blend

  Cedar Plank Sockeye Salmon and Mexican Rice Topped with Fire and Smoke Mango Salsa

  Jalapeno Infused Créme Brulee with Strawberry Kiwi Salsa

  Mango Salsa

  Shrimp and Crab Ceviche

  Southwestern Butter

  Tomatillo and Avocado Salsa