Gatherings Spring 2021 by pricechopper

GATHERINGS Spring 2021

page 18

Backyard Brunch page 8 Weeknight Meals page 40

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Spring has sprung! Back yards and driveways across the Kansas City metro beckon! After the longest winter ever, it’s finally time to get out, soak up the warming sun, and enjoy some tasty food.

If you’re looking for ways to gather with friends and family to enjoy the great outdoors, we suggest starting the day off right

with a Backyard Brunch. We’ve included sweet and savory ideas that are quick and easy to put together. Still mingling when

dinnertime rolls around? It’s time to Get Out & Grill. Lots of options in this section to change things up from the basic hot dogs and hamburgers. Make sure you try the Grilled Balsamic Steak & Gorgonzola Pizza from our cover – YUM! Or keep it simple

with some Grilled Cola Chicken Wings and a few sides from the Deli at your local Price Chopper. While you’re soaking up those

rays, make sure you’re staying hydrated! If you’re bored by plain water, try Infused Water. We’ve noted some of our favorite flavor blends to get you started.

Considering the increase in home cooking in the past year, you might be feeling a bit burnt out. Try one of our Weeknight Meals to change it up. Each meal takes less than 45 minutes to prep and cook.

As we head into patriotic spring and summer holidays, kids will love creating bright and festive Stained Glass Stars and Cherry Bombs. Many kids will be able to handle these recipes on their own with just a little supervision!

In some ways, spring feels like the true beginning of this year. We hope it’s a good one for you and yours.

CONTENTS 8

Backyard Brunch

Broccoli & Cheddar TwiceBaked Breakfast Potatoes

Roasted Veggie & Bacon Sheet-Pan Frittata

CranberryOrange & Pecan Skillet Granola

Ham & Avocado Toasts with Crispy Parmesan Eggs

Asian Grilled Pork Tenderloin with Grilled Peaches and Slaw

Grilled Portobello Bruschetta

Grilled Cola Chicken Wings

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

Tortellini Skillet Dinner

Blackened Salmon Tacos

Infused Water

Fruit & Baby Kale Smoothie

Get Out & Grill

Grilled Vidalia Grilled ItalianOnion & Heirloom Marinated Tomato Burgers Chicken Grain Salad

Sweet & Spicy Grilled Balsamic Salmon with Steak & Grilled Pineapple Gorgonzola Pizza and Poblano Salsa

Weeknight Meals

Sausage, Fresh Mozzarella & Roasted Red Pepper Naan Pizza

Mini Bell Pepper Nachos

Grilled Cod, White Bean & Tomato Packets

Thai Beef Cabbage Wraps

Chicken & AppleKale Slaw Wrap

Kids Club

Stained Glass Stars

Cherry Bombs

We want to see what you create! Tag us on Instagram using #mypricechopper and let us know which recipes you tried.

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backyard brunch

8 | backyard brunch | SPRING 2021

Whether you go all in or keep it small and simple, these brunch ideas are perfect for patios.

BROCCOLI & CHEDDAR TWICE-BAKED BREAKFAST POTATOES page 10

SPRING 2021 | backyard brunch | 9

CRANBERRY-ORANGE & PECAN SKILLET GRANOLA page 10

ROASTED VEGGIE & BACON SHEET-PAN FRITTATA page 10

10 | backyard brunch | SPRING 2021

BROCCOLI & CHEDDAR CRANBERRY-ORANGE TWICE-BAKED & PECAN SKILLET BREAKFAST POTATOES GRANOLA

ROASTED VEGGIE & BACON SHEET-PAN FRITTATA

INGREDIENTS

• • • • • • • • • • •

4 medium russet potatoes 4 cups broccoli florets 1½ tbsp olive oil 1½ tsp garlic powder 1 tsp salt ¼ tsp fresh ground black pepper ½ cup low fat plain Greek yogurt 4 large eggs ¼ cup low-fat milk ¼ tsp ground cayenne pepper ½ cup shredded extra sharp Cheddar cheese

DIRECTIONS 1. 2.

Preheat oven to 450°. Pierce potatoes all over with fork; place on rimmed baking pan and bake 25 minutes. In large bowl, toss broccoli, ½ tablespoon oil, ½ teaspoon garlic powder, and ¼ teaspoon salt. In small bowl, whisk black pepper, remaining 1 tablespoon oil, ½ teaspoon garlic powder, and ¼ teaspoon salt; brush over potatoes. Move potatoes to 1 side of pan; spread broccoli on opposite side. Roast potatoes and broccoli 20 minutes, stirring broccoli once halfway through roasting. Reduce oven temperature to 375°. Cool potatoes slightly; cut lengthwise in half. With spoon, leaving about ¼-inch wall, scoop out inside portion of potatoes into same large bowl; with fork, mash until small lumps remain. Stir yogurt into potatoes; in medium bowl, beat eggs. Stir eggs, milk, cayenne pepper, and remaining ½ teaspoon each garlic powder and salt into potato mixture; fold in ¼ cup cheese and broccoli. Spoon potato mixture into potato shells; sprinkle with remaining ¼ cup cheese. Bake potatoes 20 minutes or until temperature reaches at least 145°.

INGREDIENTS • • • • • • • • • • • •

1 cup old-fashioned oats ¾ cup chopped pecans 2 tbsp unsalted butter ¼ cup pure honey 1 tsp orange zest 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp salt ¼ tsp ground ginger 1/ 3 cup chopped dried apricots ¼ cup whole flaxseeds 3 tbsp finely chopped sweetened dried cranberries

DIRECTIONS 1.

In large skillet, cook oats and pecans over medium heat 10 minutes or until lightly browned and fragrant, stirring frequently; remove skillet from heat. In small microwave-safe bowl, heat butter in microwave oven on high 30 seconds or until melted; whisk in honey, orange zest, vanilla extract, cinnamon, salt, and ginger. Pour butter mixture over oat mixture; stir to coat. Stir in apricots, flaxseeds, and cranberries; cool. Store at room temperature in an airtight container up to 1 week. Makes about 2 cups.

• • • • • • • • • • • • • • • •

Nonstick olive oil cooking spray 1 large red or orange bell pepper, chopped 1 small onion, chopped 3 cups torn kale leaves 1½ cups cherry tomatoes 1 tbsp olive oil ¼ tsp salt ½ tsp ground black pepper 5 slices thick-cut bacon 12 large eggs ½ cup reduced fat milk 2 tbsp stone ground Dijon mustard 1 tsp dried oregano ½ tsp crushed red pepper flakes, optional ½ tsp garlic powder 1/ 3 cup finely crumbled feta cheese

DIRECTIONS 1.

NOTE To reduce the amount of sugar in the granola, use reduced-sugar or unsweetened dried cranberries. 3.

Preheat oven to 400°; spray large rimmed baking pan with cooking spray. In large bowl, toss bell pepper, onion, kale, tomatoes, oil, salt, and ¼ teaspoon black pepper; spread on prepared pan and roast 15 minutes or until tender-crisp and browned. Reduce oven temperature to 350°. On large, paper towel-lined microwavesafe plate, place bacon in single layer; cover with paper towel and cook in microwave on high 4 minutes or until crisp. Blot bacon with paper towel; coarsely chop. In large bowl, whisk eggs, milk, mustard, oregano, crushed red pepper, garlic powder, and remaining ¼ teaspoon black pepper; stir in cheese, roasted vegetables, and bacon. Pour egg mixture onto prepared pan; bake 20 minutes or until eggs are set and lightly browned on top. Cut frittata into 12 squares.

NOTE Try frittata served on whole-grain toast, an English muffin or a croissant.

SPRING 2021 | backyard brunch | 11

HAM & AVOCADO TOASTS WITH CRISPY PARMESAN EGGS INGREDIENTS • • • • • • • •

2 avocados, peeled and pitted 1 tbsp fresh lemon juice 1 tsp olive oil ½ cup shredded Parmesan cheese 4 large eggs 4 slices sourdough bread 4 slices deli-sliced smoked ham 1 cup baby arugula or mixed greens

DIRECTIONS 1. 2.

In medium bowl, mash avocados and lemon juice with fork. Makes about 1½ cups. Brush large, nonstick skillet with oil; heat over medium-low heat. Sprinkle skillet with cheese; cook 1 minute or until slightly melted. Add eggs over cheese; cover and cook 3 minutes or until egg whites are set. Uncover and cook 1 minute or until yolks are slightly soft; with spatula, cut eggs into 4 portions. Toast bread; top with avocado mixture, ham, arugula, and Parmesan eggs.

FRUIT & BABY KALE SMOOTHIE INGREDIENTS • • • • • • • • • • •

¾ cup frozen blueberries ¾ cup frozen sliced peaches ½ cup frozen pitted sweet cherries ½ cup frozen strawberries 2 cups unsweetened almond milk 1 cup packed baby kale 2 tbsp maple syrup 2 tbsp oat flour 1½ tsp vanilla extract 1 tsp ground cinnamon ¾ tsp ground ginger

DIRECTIONS 1.

Place all ingredients in a blender and purée until smooth, scraping down sides of blender once or twice. Makes about 4 cups.

NOTE To make oat flour, grind rolled oats in a coffee grinder to the consistency of flour.

Find these

New Items from General Mills at

Three grams of soluble ﬁber daily from whole grain oat foods, like Cheerios™ cereal, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Cheerios cereal provides 1 gram per serving. Other ﬂavors provide .75 grams per serving.

BRING THE

SPRING Spring feeling. Spring flavors. Celebrate what you love about the season with new Starbucks® coffees for a limited time.

Keurig, Keurig Hot, K-Cup and the K logo are trademarks of Keurig Green Mountain, Inc., used with permission. STARBUCKS and the Starbucks logo are used under license by Nestlé.

Everything’s coming up

Yummy. Celebrate Spring with the granola bar that tastes bakery-fresh.

•No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows •Our cheese is made from milk that does not contain antibiotics

GREAT SANDWICHES DESERVE

100% REAL, NATURAL CHEESE

Sargento® 100% real, natural cheese slices are the perfect touch for your favorite sandwich.

Stock up on spring essentials.

Get all you need from patios to pet care. Use as directed.

18 | get out & grill | SPRING 2021

GRILLED ITALIANMARINATED CHICKEN GRAIN SALAD page 21

GRILLED VIDALIA ONION & HEIRLOOM TOMATO BURGERS page 21

& GRILL

SPRING 2021 | get out & grill | 19

get out

We predict early-season grilling this year. By the time summer rolls around, you’ll have mastered these flavorful new dishes.

SWEET & SPICY SALMON WITH GRILLED PINEAPPLE AND POBLANO SALSA page 21

20 | get out & grill | SPRING 2021

MASTERING THE GRILL

You don’t need to be an expert to practice great grilling. The type of grill, cooking method, and how the grill is maintained can all affect the flavor of the food. Whether you’re far into your grilling journey or it’s your first time stepping up to the grates, here’s some basic knowledge that can help you become a grilling guru.

GAS GRILL • Heats up in about 10 to 15 minutes and usually •

•

GRILL IT RIGHT!

No matter what type of grill you use, ensure your meats are thoroughly cooked and reach the proper internal temperature every time. Once the proper temperature is reached, transfer the meat to a cutting board and tent under a piece of foil, allowing the internal temperature to rise 5 to 10°. Final cooking temperatures should be 145° for fish, 145° for beef and pork (steaks, chops, and roasts), 160° for ground beef, pork, veal, and lamb, 165° for ground chicken and turkey, and 165° for poultry. Your choice of grill depends on what you value most. Do you want to impart that smoky, charbroil flavor into the food or do you want a grilling experience without the need for charcoal? Here is an overview of commonly used grills and their distinct attributes.

•

CHARCOAL GRILL • Gives food an impressive charbroiled flavor, but •

DIRECT AND INDIRECT GRILLING

Cooking the food directly over the fire retains natural juices and develops flavor, texture, and delicious caramelization. Direct grilling is best for quickcooking foods (less than 25 minutes) such as steak, pork, chicken breasts or burgers. Indirect grilling traps the heat inside the grill so the heat accumulates then circulates and cooks the food on all sides. Position the food away from the heat source, cover the grill and resist the urge to peek. Indirect grilling is best for larger cuts of meats or delicate pieces of fish, as it helps them to cook through without burning. When using this method, you can place a drip pan under the food to collect drippings and use them to enhance sauces.

CLEANING

Taking care of and maintaining your grill regularly before and after each use is important to make sure it’s always ready to fire up another sizzlin’ meal. Allowing the grill to reach high temperatures will help burn off any food remaining on the grates. Then, use a stiff-bristled brush and a little elbow grease to take care of the rest. Once the grill is cool, do a final wipe down of the grates and dispose of any ashes. Once or twice per grilling season, scrub the interior walls of the grill and the lid with warm, soapy water.

contains a temperature gauge Features a metal box with a propane tank underneath the grill with burners and a grill grate on top. Accessories can be used to distribute heat and reduce fuel consumption such as lava rocks or ceramic briquettes The propane tanks allow gas grills to burn longer – one 20-pound tank burns 12 to 14 hours. Always make sure the lid is open before lighting and never leave unattended Requires maintenance on the gas connections; check them each time you connect and disconnect the tank for leaks, cracks, or holes Requires regular emptying of the grease pan to prevent fires

•

can be more time-consuming than gas grills – they take about 25 to 30 minutes to reach cooking temperature and can reach up to 700° The type of charcoal used can affect the temperature. Lump charcoal, made from hardwoods such as maple or oak, burn at high temperatures, light quickly, and produce minimal ashes. Briquettes, made from pulverized lump charcoal, burn consistently and longer than lump charcoal and maintain a consistent temperature Requires emptying the ash catcher every time you grill

SMOKER • Contains two horizontal chambers: a cooking • • • •

chamber and a firebox that fuels the smoker with coals, briquettes, or wood chips to maintain the temperature Requires about 15 minutes to reach desired temperature after lighting; keep the firebox and cooking chamber lids closed while preheating Most prefer to smoke food low and slow between 225° and 275° Make sure to rotate the food in the smoker every hour to ensure even cooking Imparts a distinct smoked flavor into your food using flavored wood chips such as oak, hickory, maple, or apple

SPRING 2021 | get out & grill | 21

GRILLED VIDALIA ONION & HEIRLOOM TOMATO BURGERS

GRILLED ITALIANMARINATED CHICKEN GRAIN SALAD

• • • • • • • • • •

• • • •

INGREDIENTS

1 pound ground beef ¼ tsp salt ¼ tsp ground black pepper Nonstick cooking spray 4 slices baby Swiss cheese 4 (½-inch-thick) heirloom tomato slices 4 (¼-inch-thick) Vidalia onion slices 4 whole wheat hamburger buns 1 cup packed baby sweet lettuce blend ¼ cup avocado cilantro Greek yogurt dressing

DIRECTIONS 1.

Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, gently mix beef, salt, and pepper; do not over mix. Form beef mixture into 4 (½-inch-thick) patties; spray with cooking spray. Place patties on hot grill rack; cover and cook 10 minutes or until internal temperature of burgers reaches 160°, turning once. About 2 minutes before burgers are done, top burgers with cheese; transfer burgers to cutting board and loosely cover with aluminum foil. Spray both sides of tomatoes and onions, and cut sides of buns with cooking spray; place onions on hot grill rack, cover and cook 2 minutes. Place tomatoes and buns, cut side down, on hot grill rack and turn onions; cover and cook 3 minutes or until grill marks appear on vegetables and buns are lightly toasted. Serve burgers in buns topped with onions, lettuce, tomatoes, and dressing.

INGREDIENTS

• • • • • • •

2 cloves garlic, minced ½ cup red wine vinegar 1/ 3 cup olive oil ¼ cup loosely packed chopped fresh basil 1 tbsp chopped fresh oregano 4 boneless, skinless chicken breasts 1 cup tricolor quinoa 2 Roma tomatoes, diced ¼ small red onion, thinly sliced 2 cups packed baby arugula 3 cup shaved Parmesan cheese

DIRECTIONS 1. 2.

4. 5.

Cook quinoa according to package directions. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, whisk garlic, vinegar, oil, basil, and oregano. Makes about 1 cup. Place chicken in large zip-top plastic bag; add ½ cup marinade. Seal bag, pressing out excess air; massage chicken in bag to coat and let stand 10 minutes. In large bowl, toss quinoa, tomatoes, onion, arugula, cheese, and ¼ cup marinade. Makes about 6 cups. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once and brushing with remaining ¼ cup of marinade every 2½ minutes. Transfer chicken to cutting board and slice; serve over grain salad.

SWEET & SPICY SALMON

WITH GRILLED PINEAPPLE AND POBLANO SALSA INGREDIENTS • • • • • • • • • • • • •

4 rings fresh pineapple ½ small red onion 3 tbsp olive oil 1 poblano pepper ¼ cup loosely packed fresh cilantro sprigs 1 tbsp fresh lime juice ¼ tsp kosher salt ¼ tsp black pepper 2 tbsp honey 2 tsp chili powder 2 tsp garlic powder ½ tsp ground cayenne pepper 4 (6-ounce) fresh salmon fillets

DIRECTIONS 1.

Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of pineapple and onion with 1 tablespoon oil; place on hot grill rack. Add poblano to hot grill rack; cover and cook 7 minutes or until grill marks appear, turning once and removing pineapple after 5 minutes. Transfer pineapple, onion, and poblano pepper to cutting board; cool and remove stem and seeds from poblano pepper. Coarsely chop pineapple, onion, and poblano pepper; transfer to food processor. Add cilantro, lime juice, and 1/ 8 teaspoon each salt and black pepper to food processor; pulse until slightly chunky. Makes about 1½ cups. In small bowl, stir honey, chili powder, garlic powder, cayenne pepper, remaining 2 tablespoons oil, and 1/ 8 teaspoon each salt and black pepper; brush over salmon. Place salmon on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Serve salmon topped with salsa.

22 | get out & grill | SPRING 2021

GRILLED BALSAMIC STEAK & GORGONZOLA PIZZA INGREDIENTS

DIRECTIONS

• • • •

• • • • • •

• • •

3 medium shallots, peeled 1 boneless top sirloin steak 1 tbsp olive oil ½ tsp kosher salt ½ tsp ground black pepper 1 (16-ounce) pizza dough ball, thawed if necessary Yellow cornmeal ¼ cup balsamic vinegar ¼ cup tomato paste ½ (8-ounce) package fresh mozzarella cheese, sliced 1 cup baby spinach 1/ 3 cup crumbled Gorgonzola cheese ½ cup halved red and/or yellow cherry tomatoes

Prepare outdoor grill for direct grilling over medium-high heat. Rub shallots and steak with oil; sprinkle with salt and pepper. Place shallots and steak on hot grill rack; cover and cook 12 minutes or until internal temperature of steak reaches 140°, turning once, and shallots are lightly charred and tender, turning occasionally. Transfer steak and shallots to cutting board; tent steak with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10˚ upon standing for medium-rare.) Thinly slice steak against the grain; chop shallots into ½-inch pieces. Reduce heat to medium-low. Roll dough into a 14-inch circle. Sprinkle bottom of rimmed baking pan with cornmeal; transfer dough onto prepared pan. With fork, poke dough several times to vent. Carefully slide dough onto hot grill rack; cook, uncovered, 5 minutes or until bottom is golden brown, rotating once. With large spatula, turn crust; cook 2 minutes longer or until bottom is slightly crispy. Transfer crust back to baking pan. In small bowl, whisk vinegar and tomato paste until smooth; leaving ½-inch border, spread over crust. Top with mozzarella cheese, spinach, Gorgonzola cheese, steak, and shallots. Carefully slide pizza onto hot grill rack; cover and cook 5 minutes or until bottom of crust is golden brown and cheese melts, rotating pizza once. Cut pizza into 8 slices; serve topped with tomatoes.

ASIAN GRILLED PORK TENDERLOIN WITH GRILLED PEACHES AND SLAW INGREDIENTS Slaw • • • • • • •

2 tbsp honey 2 tbsp less-sodium soy sauce 2 tbsp rice vinegar 1 tbsp sesame oil 2 tsp chili garlic sauce 1 (16-ounce) bag precut coleslaw mix with carrots 2 green onions, thinly sliced

• • • • • • •

1/ 3 cup hoisin 1 tbsp brown sugar ½ tsp grated fresh ginger 1 pork tenderloin (about 1¼ pounds) 3 tbsp coconut oil, melted 1 tbsp Chinese five spice blend 2 ripe peaches, halved, pitted and sliced

Asian Grilled Pork and Peaches

DIRECTIONS 1.

3. 4.

SPRING 2021 | get out & grill | 23

Prepare outdoor grill for direct grilling over medium heat. In large bowl, whisk honey, soy sauce, vinegar, sesame oil, and chili garlic sauce; add slaw mix and onions and toss to combine. Cover and refrigerate. Makes about 4 cups. In small bowl, whisk hoisin, sugar, and ginger. Rub all sides of pork with 2 tablespoons coconut oil and five spice. Place pork on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140°, turning ¼ turn every 5 minutes and brushing with hoisin mixture during last 10 minutes of cooking. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes. In small bowl, toss peaches and remaining 1 tablespoon coconut oil. Place peaches on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once. Slice pork; serve with slaw and grilled peaches.

24 | get out & grill | SPRING 2021

GRILLED PORTOBELLO BRUSCHETTA INGREDIENTS • • • • • • • • •

GRILLED COLA CHICKEN WINGS

DIRECTIONS 1.

INGREDIENTS • • • • • • • • • •

4 pounds chicken wings, patted dry 2 tbsp olive oil 1 tsp kosher salt ½ tsp ground black pepper 1 (12-ounce) can cola 2 garlic cloves, minced ¼ cup packed brown sugar ¼ cup tomato paste 2 tbsp cayenne hot pepper sauce 1 tsp smoked paprika

DIRECTIONS 1. 2. 3. 4.

Prepare outdoor grill for direct grilling over low heat. With kitchen scissors, snip off wing tips; discard. With sharp knife, split wings at the joint into the middle section and drumette. In large bowl, toss wings, oil, salt, and pepper. Place wings on hot grill rack; cover and cook 25 minutes or until internal temperature reaches 165°, turning once. In medium saucepan, heat cola, garlic, brown sugar, tomato paste, hot pepper sauce, and paprika to a boil over medium-high heat. Reduce heat to low; cook 10 minutes or until sauce thickens. In large bowl, toss wings and ½ the sauce. Serve with remaining sauce for dipping.

NOTES Serve with a mixture of sour cream, mayonnaise, lime zest, and juice and minced garlic for dipping.

½ cup unsalted butter, melted 1 tbsp plus 1 tsp Montreal chicken seasoning 1 (10.5-ounce) loaf French baguette, cut diagonally into ¾-inch-thick slices 4 large portobello mushroom caps, stems removed, cut into ¼-inch-thick slices 2 tsp chopped fresh thyme 2 tsp balsamic vinegar 1 cup halved grape tomatoes 1 tsp olive oil ¼ cup shredded Parmesan cheese

Prepare outdoor grill for direct grilling over medium heat. In small bowl, whisk 2 tablespoons butter and ½ teaspoon seasoning; brush both sides of baguette slices with butter mixture. Place baguette slices on hot grill rack; cook 2 minutes or until grill marks appear, turning once. Place large cast-iron or oven-safe skillet on hot grill rack; cover and preheat 5 minutes. In large bowl, toss mushrooms, 1½ teaspoons thyme, remaining 6 tablespoons butter, and 1 tablespoon seasoning. Add mushroom mixture to preheated skillet; cover and cook 15 minutes or until tender, stirring occasionally. Transfer mushroom mixture to medium bowl; stir in vinegar and cover to keep warm. In small bowl, toss tomatoes, oil, and remaining ½ teaspoon each seasoning and thyme. Add tomato mixture to same skillet; cover and cook 5 minutes or until tomatoes have softened. Top baguette slices with mushroom and tomato mixtures; sprinkle with cheese.

NOTE If you have two large cast-iron or oven-safe skillets, preheat the skillets, and cook the mushrooms and tomatoes at the same time.

SPRING 2021 | get out & grill | 25

Antipasto Pasta Salad • • • • • • • • • • •

1 lb (16oz) Cervasi Fusili pasta, cooked 2 (14.5oz) cans Cervasi Quartered Artichoke Hearts 2 c. cherry tomatoes, halved 1 c. Cervasi Greek Kalamata Olives, drained and sliced 2 (8oz) packages smoked mozzarella balls, diced 3/4 c. Cervasi Extra Virgin Olive Oil 1/4 c. Cervasi Balsamic Vinegar 3 Tbsp. oregano 2 Tbsp. parsley 3 Tbsp. Cervasi Parmigiano Reggiano cheese, grated Salt and fresh ground black pepper, to taste

Cook pasta as directed and drain. Stir cherry tomatoes into pasta while still warm. Combine with remaining ingredients. Tastes great warm or chilled.

now

Did you ®

has

11g OF PROTEIN

with 6g from milk and 5g from cereal

has

HIGH FIBER

*After eating one bowl of Frosted Mini-Wheats with 2% milk at least half of adults had a lower desire to eat than before breakfast for 3 ½ hours

has

5g OF SUGAR or less

32 | infused water | SPRING 2021

INFUSED WATER

SPRING 2021 | infused water | 33

WATER

is essential for every cell in the body, impacting brain, heart, and kidney function and more. When hydrated, your memory and concentration are sharp, your heart can efficiently pump enough blood to cells, and your kidneys can filter out your body’s toxins. Whether playing sports, going for a walk, or simply sitting in the sun, it’s important to stay hydrated in the spring and summer months. Water makes up about 60% of the human body, and for every pound of sweat you lose, that’s one pint of water you need to replenish. The amount of water required to stay healthy depends on age, weight, and activity levels; however, the standard recommendation is to drink at least eight 8-ounce glasses of water every day. A great way to make sure you drink the suggested eight glasses a day is by infusing your water! It allows you to flavor your water naturally and reap the benefits of the added fruits, vegetables, and herbs. You’ll get a boost of antioxidants, vitamins and minerals, potassium, and phytochemicals, all while enjoying bursts of natural flavors. Many ready-to-drink “flavored” waters include a variety of preservatives, artificial sweeteners, refined sugars, and other additives. There’s no reason to consume all of these “extras” when you can create fresh, flavor-infused water at home.

How to Prep HOMEMADE INFUSED WATER Wash fruits and vegetables well and thinly slice to extract more flavor. For herbs, use the leaves whole or tear them slightly. Mix flavor combinations in a pitcher or individual container, and then add water. The amount of add-ins used depends on the intensity of flavor desired. Let your water infuse for at least 1-2 hours or overnight.

Ingredient Options

Fruit citrus, berries, tropical fruit, melons, apples, grapes, peaches Vegetable cucumber, carrots, celery, peppers Herb thyme, mint, cilantro, basil, lavender Spice cinnamon, ginger, turmeric, black pepper Water filtered, sparkling plain water, coconut water

Our Favorite Infusions

strawberry + cucumber + thyme (pictured here) grapefruit + jalapeño blueberry + basil apricot + raspberry + mint cucumber + lemon + celery

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Can spring get any better? Actually, yes. ADD CHICKEN TO IT. For delicious chicken recipes to get you ready for spring, check out SandersonFarms.com/recipes or scan for the full Lemon Honey Chicken recipe.

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Do you know where your vegetables come from?

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40 | weeknight dinners | SPRING 2021

WEEKNIGHT DINNERS

These meals are quick, easy, and don’t require a ton of clean up. We hope they make it into your regular rotation!

SAUSAGE, FRESH MOZZARELLA & ROASTED RED PEPPER NAAN PIZZA PREP 15 min BAKE 30 min

INGREDIENTS • • • • • • • • • • • •

4 fresh sweet or hot Italian sausage links ½ cup olive oil 2 garlic cloves, minced 1 tsp dried oregano ¼ tsp crushed red pepper flakes 4 plain naan flatbread rounds 8 ounces fresh mozzarella cheese, sliced and torn into pieces 1 roasted red pepper, drained and sliced ¼ tsp salt ½ cup shredded Parmesan cheese ½ cup thinly sliced baby spinach 2 sprigs fresh basil, chopped

DIRECTIONS 1.

Preheat oven to 350°; line rimmed baking pan with aluminum foil. Place sausage on prepared pan; bake 20 minutes or until browned, turning once. Cool and slice. In small sauce pot, heat oil and garlic over medium-low heat 5 minutes being careful not to let it brown, stirring occasionally. Remove from heat; stir in oregano and crushed red pepper. Brush top of each naan with oil mixture; evenly top each with mozzarella cheese, roasted red pepper, and sausage. Evenly sprinkle each naan with salt and ¼ cup Parmesan cheese. Place pizzas directly on oven rack; bake 10 minutes. Sprinkle pizzas with spinach, basil, and remaining ¼ cup Parmesan cheese.

NOTE To grill sausage and pizza, prepare an outdoor grill for direct grilling over mediumlow heat. Grill sausage, covered, 15 minutes or until cooked through and browned. Increase heat to medium-high; grill pizzas, covered, 5 minutes or until bottoms are browned, rotating pizzas occasionally.

SPRING 2021 | weeknight dinners | 41

MINI BELL PEPPER NACHOS PREP 20 min BAKE 20 min

INGREDIENTS • • • • • • • • • • •

Nonstick cooking spray 1 pound 93% lean ground beef 1 (1-ounce) packet taco seasoning 1 pound mini sweet peppers, tops trimmed and halved lengthwise 1 cup black beans, drained and rinsed ½ cup fresh or frozen corn kernels, thawed if necessary 1 cup shredded Cheddar cheese 1 avocado, peeled, pitted and chopped 1 Roma tomato, chopped 1½ cups shredded romaine lettuce ½ cup plain nonfat Greek yogurt

DIRECTIONS 1.

2. 3.

Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and 2/3 cup water; heat to a boil. Reduce heat to medium-low; cook 3 minutes or until thickened; stirring occasionally. Makes about 3 cups. Place peppers, cut side up, on prepared pan; top with beef mixture, beans, corn, and cheese. Bake 20 minutes or until golden brown and cheese melts. Serve nachos topped with avocado, tomato, lettuce, and yogurt.

NOTE For customizing nachos, serve with an assortment of toppings, such as black olives, cilantro, green onions, hot sauce, jalapeño, limes, radish, red onion, and/or salsa.

GRILLED COD, WHITE BEAN & TOMATO PACKETS PREP 20 min GRILL 15 min

INGREDIENTS • • • • • • • • • • • •

Nonstick cooking spray 2 (15-ounce) cans great Northern white beans, rinsed and drained 1 (1-pint) package cherry or grape tomatoes, halved 3 garlic cloves, crushed with press 2 leeks, thinly sliced crosswise 4 (6-ounce) cod fillets 1 small lemon, quartered lengthwise ¼ cup butter 1 tsp fresh thyme leaves ½ cup white wine or chicken broth ½ tsp salt ½ tsp freshly ground black pepper

DIRECTIONS 1.

Prepare outdoor grill for direct grilling over medium heat. Tear four 12 x 24inch sheets heavy-duty aluminum foil. Arrange sheets horizontally; spray with cooking spray. On right, center of each sheet, evenly divide beans, tomatoes, garlic, and leeks; top each with 1 cod fillet. Evenly divide lemon, butter, and thyme over cod. Cupping foil slightly, evenly pour wine over butter; evenly sprinkle with salt and pepper. For each packet, fold left side of foil over filling; crimp edges of foil to seal tightly. Place packets on hot grill rack; cover and cook 15 minutes or until internal temperature of cod reaches 145°. With scissors or knife, cut an “X” in center of packet; carefully pull back foil to open.

42 | weeknight dinners | SPRING 2021

THAI BEEF CABBAGE WRAPS PREP 15 min COOK 15 min

INGREDIENTS • • • • • • • • • • • •

1 pound ribeye or sirloin steak ½ tsp kosher salt ¼ tsp ground black pepper 1 tbsp canola oil 1 cup thinly sliced red onion 1/ 3 cup hoisin sauce 2 tbsp sweet Thai chili sauce 8 napa cabbage leaves 1 cup cooked brown rice, warmed 1 green onion, thinly sliced 1 cup chopped cucumber ½ cup matchstick-cut carrots

DIRECTIONS 1.

2. 3.

Heat large cast iron skillet over medium-high heat. Sprinkle steak with salt and pepper; add oil to skillet. Cook steak 8 minutes or until internal temperature reaches 135° for medium-rare, turning once; transfer to cutting board. Loosely cover with aluminum foil; let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Add red onion to same skillet with drippings; cook 3 minutes, stirring frequently. In small bowl, stir hoisin sauce, 21/2 tablespoons water, and chili sauce. Thinly slice steak across the grain. Evenly top cabbage leaves with rice, steak, red onion, green onion, cucumber, and carrots; serve with sauce.

NOTES Serve sprinkled with dry roasted peanuts or cashews garnished with cilantro sprigs.

CHICKEN & APPLE-KALE SLAW WRAP PREP 15 min

INGREDIENTS • • • • • • • • • • • •

3 tbsp plain nonfat Greek yogurt 1 tbsp fresh lemon juice 2 tsp honey ¼ tsp salt ¼ tsp ground black pepper 1¼ cups broccoli coleslaw ½ cup chopped McIntosh apple ½ cup packed baby kale ¼ cup thinly sliced red onion 4 whole-grain sandwich wraps 2 cups chopped whole roasted chicken meat ¼ cup crumbled blue cheese

DIRECTIONS 1.

In medium bowl, whisk yogurt, lemon juice, honey, salt, and pepper; add coleslaw, apple, kale, and onion and toss to combine. Fill wraps with chicken, cheese, and coleslaw mixture.

SPRING 2021 | weeknight dinners | 43

GRILLED CHICKEN PRIMAVERA PENNE WITH SPICY PARMESAN BREADCRUMBS PREP 25 min GRILL/COOK 15 min

INGREDIENTS • • • • • • • • • • • • • •

½ cup breadcrumbs ¼ cup plus 1 tablespoon olive oil 1 tsp crushed red pepper ½ tsp ground black pepper ¼ cup grated Parmesan cheese 1 tsp lemon zest ½ (14-ounce) package gluten-free penne pasta ½ pound green beans, ends trimmed and cut crosswise in half 2 cups packed baby spinach 1 cup halved cherry tomatoes ½ cup frozen sweet peas, thawed 1¼ pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices 1 medium yellow squash, thinly sliced ½ tsp kosher salt

DIRECTIONS 1.

2. 3.

4. 5.

Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper, and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest. Heat large covered sauce pot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to sauce pot. Add spinach, tomatoes, peas, and 2 tablespoons oil; toss and cover to keep warm. In large bowl toss chicken, squash, salt, 2 tablespoons oil, and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165° and squash 4 minutes or until tender and lightly charred, turning once. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash, and any juices remaining on cutting board to sauce pot with pasta mixture; toss gently. Makes about 9 cups. Serve pasta topped with breadcrumb mixture.

44 | weeknight dinners | SPRING 2021

TORTELLINI SKILLET DINNER PREP 10 min COOK/BROIL 13 min

INGREDIENTS • • • • •

1 (16-ounce) bag frozen cheese tortellini 1 (24-ounce) jar creamy vodka pasta sauce 3 cups frozen broccoli 1½ cups shredded Chopper Chicken rotisserie chicken breast ½ cup shredded Parmesan cheese

DIRECTIONS 1. 2. 3. 4. 5.

In large, oven-safe skillet, heat 1 cup water to a boil over medium-high heat. Add tortellini; reduce heat to medium, cover and cook 4 minutes or until tortellini is thawed, stirring occasionally. Stir pasta sauce into skillet; increase heat to medium-high and heat to a boil. Add broccoli to skillet; cook 3 minutes or until broccoli is thawed, stirring occasionally. Add chicken to skillet; cook 2 minutes or until chicken is heated through, stirring frequently. Place oven rack 6 inches from source of heat; preheat broiler to high. Sprinkle tortellini mixture with Parmesan cheese; broil 2 minutes or until cheese is golden brown and bubbly. Makes about 8 cups.

SPRING 2021 | weeknight dinners | 45

BLACKENED SALMON TACOS PREP 10 min COOK 8 min

INGREDIENTS • • • • • • • • • •

1 pound skinless salmon fillets, cut lengthwise in half then crosswise in half 2 tbsp blackened seasoning 1 tbsp olive oil 8 (6-inch) extra thin yellow corn tortillas 1 large avocado, pitted and chopped ½ cup drained and rinsed canned black beans ½ cup frozen corn, thawed ½ cup shredded red cabbage ¼ cup chopped green onion ½ cup plain nonfat Greek yogurt

DIRECTIONS 1.

Sprinkle salmon with seasoning. In large skillet, heat oil over medium-high heat; add salmon and cook 8 minutes or until internal temperature reaches 145° and outside is “blackened,” turning once. Heat tortillas between 2 damp paper towels in microwave oven 30 seconds. Fill tortillas with salmon, avocado, beans, corn, cabbage, and onion; drizzle with yogurt.

NOTE Serve with a mango, radish, cilantro, and toasted pepita salad with a citrus dressing.

Find our full line of restaurant and chunky style salsas, spice packs and fresh cheese dips at your local store.

Find Your Favorite Flavors Faster

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Choose Silver.

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Go for the Gold.

Our new color-coded lids are all you need to spot the Belfonte avor you’re craving. After all, when you’re craving delicious ice cream from the heart of Kansas City, there’s no time to waste!

BelfonteDairy.com/Flavor

Look for Blue.

SUPER CRISPY CHILI-CHEESE FRIES An all-American classic. Super Crispy Crinkle Cut Fries smothered in canned or homemade chili and melting cheddar. An easy and filling center-of-plate option.

INGREDIENTS 28 oz Bag Grown In Idaho Super Crispy Crinkle Cut Fries 1 Can Chili With Beans, 15 oz 3-4 oz Cheddar Cheese, shredded ¼ C Green Onions, sliced ¼ C Red Bell Pepper, chopped DIRECTIONS

100% GROWN IN IDAHO

CRISPY Amazingly crispy on the outside, soft and tender on the inside. GrownInIdaho.com Find in the freezer section.

OVEN: Preheat oven to 425°F. Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 25-30 minutes or until crispy. Stir halfway through cooking time to ensure even baking. AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake. Heat chili according to package directions. Top fries with desired amount of chili, cheese, red bell pepper and onions. Serve and devour.

Carefully curated flavors crafted to delight with

Want more info? Call 1-800-MY DAIRY or visit www.turkeyhill.com/new/triopolitan

every bite!

Enjoy Spring without the sniffles, sneezes and allergies

Put a in your step with Clearly Brand

Eat to a better you with For more recipes & healthy living tips, visit:

52 | kids club | SPRING 2021

Stained Glass Stars INGREDIENTS • • • •

1 (6-ounce) box or 2 (3-ounce) boxes cherry gelatin dessert 1 (6-ounce) box or 2 (3-ounce) boxes berry blue gelatin dessert 2 (1/4-ounce) envelopes unflavored gelatin 1 (14-ounce) can sweetened condensed milk

DIRECTIONS 1.

Cherry Bombs INGREDIENTS • • •

Sweet cherries with stems intact White chocolate Blue sprinkles

DIRECTIONS 1. 2. 3. 4. 5.

Wash and dry cherries. Melt chocolate as label directs. Dip bottom two-thirds of a sweet cherry into melted white chocolate. Immediately dip bottom onethird of the cherry into blue sprinkles. Let dry on cookie sheet lined with parchment paper.

Prepare cherry and berry blue gelatin desserts as labels direct in 2 (8-inch) square baking dishes. Refrigerate at least 4 hours or overnight. Cut each flavor of gelatin into 1- to 1½-inch cubes. Carefully combine gelatin cubes in 13 x 9-inch baking dish; refrigerate. In medium bowl, add ½ cup cold water; sprinkle unflavored gelatin dessert over water and let stand 2 minutes. Stir in 1½ cups boiling water until gelatin dissolves; stir in condensed milk and let cool 25 minutes, stirring occasionally. Pour unflavored gelatin mixture over flavored gelatin cubes; refrigerate at least 3 hours or overnight. Cut gelatin with star cutter.

Get out and grill with KC Pride Beef and the freshest produce around.