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THIS MONTH

Greatest Hits of 2024

The Recipes You Loved the Most This Year

Cheers to another year around the sun for our hunger-inducing, flavor-inspiring Fresh Ideas Newsletter. We couldn’t be prouder of what we cooked up together in 2024. Before we look forward to the flavors of 2025, we have to pay homage to the fan-favorite recipes from this past year. Every December, we tally up the totals to find out which recipes were most loved by you and your fellow operators, and bundle em up into our end-of-year wrap. So without further ado, here are the Fresh Ideas that won everyone over.

  • Squash Quesadilla

    Squash Quesadilla

    A 10” Pressed Flour Tortilla is topped with puréed black beans, deliciously sautéed squash seasoned with kosher salt and garlic and Oaxacan cheese. The quesadilla is then griddled over medium heat in butter until golden brown, crispy and heated through. Finally, it’s cut into 4 quarters and served with a drizzle of Charred Tomatilla Crema.

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  • Smash Burger Tacos

    Smash Burger Tacos

    Crispy and flavorful smash burgers are brought to life in a new taco format for a twist on a classic for all age groups. A burger patty is rolled out to the size of the tortilla and smashed on the griddle until ultra-thin, crispy, and maxed with flavor. Topped with cheese and layered on a crispy 6” Pressed Flour Tortilla along with chopped iceberg lettuce, diced pickles, shaved onions, and of course the secret house burger sauce. 

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  • Tostada de Hamachi

    Tostada de Hamachi

    Fresh and vibrant flavors come to life in this exquisite, globally inspired tostada featuring sushi-grade Hamachi. A crispy 6” Mazina Tortilla is topped with smashed avocados, shaved serrano peppers, grapefruit supremes and buttery sliced Hamachi. Garnished with a delicate yuzu vinaigrette and microgreens for a one-of-a-kind tostada experience showcasing flavors of Japan. 

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Spicy Three Bean and Farro Burrito

Chopped garlic, red onions and red peppers are sautéed until softened and tossed with cooked farro and a mixture of black, pinto and kidney beans. Red pepper pesto is then folded in for an evenly coated mixture, garnished with cilantro, wrapped in a 10” Whole Wheat Tortilla and served alongside freshly made salsa.

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