Original Recipes

Zucchini Noodles with Walnut Pesto Sauce

Monday, August 15th, 2016

At our 2016 Tropical Foods National Sales Meeting, our team got the chance to learn more from Chef Jenny Brulé about the raw food trend. Chef Jenny also did a demo and tasting of some raw recipes, with this zoodles with pesto sauce being a huge favorite. Enjoy!


4 large zucchinis
3 fat garlic cloves
1/2 -3/4 cup raw walnuts
4-6 cups fresh basil leaves
3/4 cup grated Parmigiano Reggiano cheese (or 1/2 cup nutritional yeast flakes)
Juice of 1/2 lemon
1+ cups cold pressed extra virgin olive oil
Salt to taste

Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with salt until coated. Place colander in a shallow bowl for 20 – 30 minutes while zoodles release their moisture, then pat dry with paper towels.
Turn on the food processor and drop the garlic down the feeder tube, to mince. Stop the motor and add in all other ingredients. Purée until relatively smooth. Thin with water and taste– season with salt if desired.
Store in refrigerator until ready to use on zoodles. You could also mix the pesto sauce with quinoa or rice, as a sandwich spread or to top cooked chicken. Never cook pesto, it is used to finish dishes.


Pre-Order Free Recipe Book

Sunday, August 16th, 2015

Tropical Foods Carnival Fare Recipe Book Preorder

Pre-Order your Tropical Foods Recipe Book The first 100 people to SIGN UP HERE will receive a free copy of the 2015 Carnival Fare Recipe Book. It features the original recipes from the Tropical Foods recipe competition at the Art Institute of Charlotte’s culinary school. See the finalists’ recipes with full ingredients and cooking directions, along with other selected recipes from the competition.  The recipe book will be ready for shipping in the next month.

Tropical Foods Carnival Fare Recipe Book video

PLAY the video from the 2015 Carnival Fare for a closer look at the competition and winners.


Burgers with…dried fruit? YES!

Monday, August 3rd, 2015

fruit burger png

Burgers with…dried fruit? YES!

Summer time means grilling; grilling with your co-workers, grilling with your family, or even going to your favorite local restaurant for a good burger! However, sometimes the everyday burger recipe can grow dull over time…So why not try to revamp the normal burger recipe and include an ingredient a bit out of the ordinary…like DRIED FRUIT! Here are a few ideas that can be a great jumping off point to start experimenting:

  1. Dried Cherry Turkey Burgers: http://www.perchancetocook.com/2014/03/19/dried-cherry-turkey-burgers-paleo/
  2. Turkey Burgers with Brie, Cranberries, and Fresh Rosemary: http://allrecipes.com/recipe/turkey-burgers-with-brie-cranberries-and-fresh-rosemary/
  3. Blueberry-Beef Burgers (Note the recipe says to use frozen blueberries, but using blueberries you get an added texture and burst of blueberry flavor when you grill the burgers): http://www.eatingwell.com/recipes/blueberry_beef_burgers.html
  4. Apricot Turkey Burgers: http://www.myrecipes.com/recipe/apricot-turkey-burgers
  5. Coconut and Lime Beef Burgers: http://allrecipes.com/recipe/crunchy-coconut-and-lime-burgers/
  6. Quinoa & Goji Berry Beef Burgers: http://littleandloved.blogspot.gr/2014/01/quinoa-goji-beef-burgers-recipe.html

Experiment this summer with traditional burgers, dried fruit incorporated in burgers, topping them in a salsa or chutney or even a side dish to compliment the burger …. however they are mixed in get all dried fruits needed from Tropical Foods & have fun grilling this summer!


Cranberry Peanut Butter Ball Recipe

Friday, July 10th, 2015

Cranberry Peanut Butter Ball

Dip & Devour Peanut Butter Melts and ReCharge® Super Charged Cranberry Blend

The Art Institute of Charlotte Junior Nivit Tipvaree

5 minutes

10-15 minutes

6 oz. Dip & Devour Peanut Butter Melts
1 cup ReCharge® Super Charged Cranberry Blend
4 oz. milk chocolate
1 oz. white chocolate


Firecracker Mahi Tacos

Friday, July 10th, 2015


Firecracker Mahi Tacos (Winning recipe of the 2015 Tropical Foods Recipe Challenge)

Firecracker Hot & Spicy®

The Art Institute of Charlotte Freshman Aaron Ailes

45 minutes

10 Minutes

Pineapple Mango Salsa
1/2 cup pineapple, diced
1/2 cup mango, diced
1/2 cup cucumbers, diced
1/2 cup red onions, diced
1 tbsp. cilantro, chopped
2 tsp. pineapple juice