Gatherings Spring 2022 by pricechopper

GATHERINGS Spring 2022

page 6

Mushrooms page 14 Kabobs page 25 Weeknight Dinners page 34

Make spring impossibly delicious Naturally 0g sugar* with no artificial sweeteners

Brighter days ahead! Have you ever heard the phrase “eat the rainbow”? Adding plenty of color to your plate ensures that you are eating a

variety of foods, nourishing your body with lots of different important nutrients, and getting plenty of fruits and veggies. If your plate is looking a little on the beige side, consider adding a side or salad like our Grilled Red Pepper & Chickpea Salad (page 37) for some variety.

Fortunately, you don’t have to wait until summer arrives to roll out the grill and enjoy outdoor cooking. As the days

and evenings begin to heat up, you’ll be looking for some new inspiration. Both our Kabobs and Weeknight Dinners sections are absolutely packed with new grilling favorites and fresh takes on old stand-bys. Speaking of weeknight

dinners – isn’t it wild how the spring season gets packed with activities so quickly? We’ve included several recipes that take less than 30 minutes to put together. We hope you find a new meal to put on repeat over the next few months.

As always, we’re so thankful to play a small role in bringing you and your family together at the dinner table. We hope you enjoy this season of renewal with your loved ones.

CONTENTS 6 • Brunch with Mom

Fresh Strawberry Lemonade

Whole-Grain Crêpes

14 • Mushrooms

Broccoli, Cheddar & Sausage Tater Tot Bake

Cheeseburger-Stuffed Portobello Mushrooms

Grilled Salmon & Asparagus Pasta Salad

Pizza-Stuffed Mushrooms

Chicken with LemonHerb Mushroom Sauce

34 • Weeknight Dinners

25 • Kabobs

Steak & Veggie Kabobs

Grilled Asparagus, Chèvre & Pine NutStuffed Portobellos

Shrimp, Orange, and Zucchini Kabobs with Rosemary Pesto

Grilled Shrimp Po’ Boys

Pork Tenderloin & Veggie Kabobs with Southwest Chopped Salad

Pineapple Salmon Kabobs

Grilled Red Pepper & Chickpea Salad

Sausage, Egg & Cheese Breakfast Sliders

Grilled Mahi-Mahi Sandwich with MangoCoconut Slaw

Bacon-Provolone Chicken Sandwich with Herb-Mayo

BLT Chicken Salad Cups

52 • Kids Club

Italian Meatball Sliders

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

Seafood Salad Sliders

Lunch Kabobs 3 Ways

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6 | brunch with mom | SPRING 2022

Brunch

WITH MOM

One of the best ways you can treat mom is by going the extra mile to make her day special. Try fresh-squeezed lemonade. Make homemade crêpes. Then gather around the table and share your time.

Fresh Strawberry Lemonade

Broccoli, Cheddar & Sausage Tater Tot Bake

Whole-Grain Crêpes

SPRING 2022 | brunch with mom | 9

FRESH STRAWBERRY LEMONADE INGREDIENTS

DIRECTIONS

• •

2. 3. 4.

•

1 (16-ounce) package strawberries, hulled and halved, plus additional for garnish, optional 1/ 3 cup honey ¾ cup fresh lemon juice plus lemon slices for garnish, optional

In medium saucepan, heat strawberries, honey, and 1 cup water to a boil over medium-high heat; reduce heat to medium and simmer 15 minutes, stirring occasionally. Remove from heat and cool. To blender, add cooled strawberry mixture; blend thoroughly until smooth. In large pitcher, stir strawberry purée, 3 cups cold water, and lemon juice. Makes about 6 cups. Serve lemonade over ice with garnished with strawberries and/or lemon slices, if desired.

NOTES Adjust flavor to taste with additional honey or water.

ˆ WHOLE-GRAIN CREPES INGREDIENTS

DIRECTIONS

• •

•

• • • •

3 tbsp unsalted butter, 2 tablespoons melted and cooled 1 cup white whole wheat flour 1 cup reduced fat milk, at room temperature 2 large eggs, at room temperature 1 tsp vanilla extract 1 tbsp granulated sugar 1/ 8 tsp salt

In blender, blend 2 tablespoons melted butter, remaining ingredients, and 1/3 cup room temperature water 30 seconds or until smooth; cover and refrigerate at least 30 minutes or up to overnight. Makes about 2¼ cups. In 8-inch nonstick skillet, heat ¼ teaspoon butter over medium heat; pour about 3 tablespoons egg mixture in center of skillet. Quickly swirl pan so batter forms an even, thin layer; batter should set immediately and form tiny bubbles. Cook crêpe 1½ minutes or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate and cover to keep warm. Repeat with remaining butter and batter to make 11 more crêpes. Makes about 12 crêpes.

NOTES The first crêpe is usually a tester, so don’t be discouraged if it doesn’t turn out right. Use a timer to prevent flipping the crêpe too quickly.

TRY CRÊPES WITH THESE SWEET AND SAVORY FILLINGS •

Jarred lemon curd + fresh blueberries + dusting of powdered sugar

•

Sautéed baby spinach + tomatoes + bacon

•

Chocolate hazelnut spread + fresh strawberries + dusting of powdered sugar

•

Cream cheese + smoked salmon + chives

•

Natural nut butter + banana + dusting of powdered sugar

BROCCOLI, CHEDDAR & SAUSAGE TATER TOT BAKE INGREDIENTS • • • • • • • • • • • •

Nonstick cooking spray 1 (32-ounce) package tater tots 2 tsp olive oil ½ cup finely chopped yellow onion 2 garlic cloves, minced 2 links cooked Italian-style chicken sausage, cut into ¼-inch pieces 3 cups broccoli florets 10 large eggs ¾ cup reduced-fat milk 1 tsp Italian seasoning ¼ tsp ground black pepper 1 cup shredded sharp Cheddar cheese

DIRECTIONS 1. 2.

Preheat oven to 375°. Spray 13 x 9-inch baking dish with cooking spray. Spread tots in prepared dish. In large skillet, heat oil over medium-low heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add sausage and broccoli; cook 4 minutes or until browned, stirring occasionally. Spread onion mixture over tater tots. In large bowl whisk eggs, milk, seasoning, and pepper; pour over onion mixture. Sprinkle with cheese and bake 45 minutes or until internal temperature reaches 145° and top is browned; cut into 12 pieces. Makes about 9 cups.

14 | mushrooms | SPRING 2022

SPRING 2022 | mushrooms | 15

mushrooms Packed with beneficial nutrients such as vitamins B and D, mushrooms absorb the ingredients around them for dishes that are full of flavor and texture. These powerhouse immune-boosters are known for their “umami,” a name for a savory taste that is meaty and broth-like. Here are tips on how to choose, store and prepare mushrooms, as well as a guide on three varieties to make a part of your everyday meals.

CheeseburgerStuffed Portobello Mushrooms INGREDIENTS • • • • • • • • • • •

1½ pounds ground beef 6 slices American cheese, chopped 1½ tbsp hamburger seasoning Nonstick cooking spray 6 large portobello mushrooms, stems removed 6 thin slices red onion 1 cup shredded iceberg lettuce ¼ cup dill pickle chips 3 tbsp ketchup 3 tbsp mayonnaise 3 tbsp yellow mustard

DIRECTIONS 1.

Prepare outdoor grill for indirect grilling over medium-high heat. In large bowl, gently mix beef, cheese, and seasoning until just combined; do not overmix. Spray both sides of mushrooms with cooking spray; fill with beef mixture. Place mushrooms, beef side up, on hot grill rack over unlit side of grill; cover and cook 30 minutes. Transfer mushrooms to lit side of grill; cover and cook 5 minutes or until internal temperature of filling reaches 160°. Serve mushrooms topped with tomato, onion, and lettuce along with pickle chips, ketchup, mayonnaise, and mustard.

NOTE Try topping with sliced tomatoes or a fried egg.

Selection & Storage Tips Choose mushrooms with a firm, smooth texture; avoid any with bruises or a shriveled appearance. The gills underneath the caps should be tight; gills will open as mushrooms age. Also, make sure the stems are firm and uniform in color. Store mushrooms in a paper bag up to one week in the refrigerator. Preparation Tips Don’t rinse mushrooms – once they are wet, it’s nearly impossible to get them completely dry, which is necessary for that crispy, golden texture you desire. Instead, wipe mushrooms with a slightly damp paper towel. Mushrooms are most commonly sautéed but can also be roasted, baked, grilled, stewed, and broiled. Oyster Velvety in texture and mild in flavor, oyster mushrooms cook quickly, making them a natural addition to stirfries and soups. Sauté in teriyaki sauce and serve with grilled fish or meat, or dip them in egg, coat with flour and fry for crispy tempura. Cremini Cremini mushrooms are often found in the produce section with the name “baby bellas.” Their rich flavor makes them a great addition to an omelet, quiche, or pasta dish. For a baked appetizer, stuff the caps with a blend of cheese, breadcrumbs and fresh herbs. Shiitake Smoky, meaty shiitakes are a highlight in Asian dishes. Stir-fry them with garlic, ginger, and spicy chile peppers, and add chicken or shrimp and rice for a complete meal. Save the stems to flavor stocks and sauces.

Spring Into Fresh Ideas for Cheese Boards

BRUNCH BERRY CHEESE BOARD Ingredients Wisconsin alpine style cheese Wisconsin foenegreek gouda cheese Wisconsin port wine cold pack cheese Wisconsin mascarpone cheese Ginger thins (cookies) Honey Zest of 1 medium lemon Fresh strawberries Fresh raspberries

Hot chocolate bark or chocolate bark of choice Thin breadsticks Whole almonds Dark chocolate-covered almonds BURRATA-HONEY BOWL: Wisconsin burrata cheese Honey Fresh mint leaves Toasted bread slices or crackers

Instructions Arrange the alpine style cheese, gouda and port wine cheese on a serving board. Spread mascarpone on ginger thins; drizzle with honey, and sprinkle with lemon zest. Place on the board. Fill in board with strawberries, raspberries, chocolate bark, breadsticks and almonds. BURRATA-HONEY BOWL: Place burrata into serving bowl; cut cheese to open. Drizzle with honey. Garnish with mint. Serve with bread slices.

SPRING 2022 | mushrooms | 17

Grilled Asparagus, Chèvre & Pine NutStuffed Portobellos

INGREDIENTS • • • • • • • • • •

¾ cup Italian salad dressing 4 medium portobello mushroom caps ¼ cup pine nuts 7 asparagus spears, cut into 1-inch pieces 2 (4-ounce) packages Mediterranean herb and garlic chèvre (goat cheese), crumbled 2 garlic cloves, finely chopped ¼ cup julienne cut sun-dried tomatoes in olive oil with herbs, drained ½ tsp salt ¼ tsp ground black pepper 1 (5-ounce) package spring mix salad greens

DIRECTIONS 1.

Prepare outdoor grill for direct grilling over medium heat. Reserve 2 tablespoons dressing. Place mushrooms in large ziptop plastic bag; pour remaining dressing over mushrooms. Gently massage to coat mushrooms. Let stand 15 minutes to marinate. Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 minutes or until lightly browned, stirring frequently. Transfer nuts to medium bowl; add reserved 2 tablespoons dressing. In small microwave-safe bowl, heat asparagus and ½ cup water in microwave oven on high 1 minute 30 seconds or until asparagus is tender; drain. Add asparagus, cheese, garlic, sun-dried tomatoes, salt, and pepper to pine nut mixture and toss until well combined. Remove mushrooms from marinade; reserve marinade. Place mushrooms, gill side down, on hot grill rack and cook 4 minutes. Turn mushrooms and evenly spoon filling into mushroom caps. Cover grill and cook 3 minutes longer or until mushrooms are tender and filling is heated through. To serve, toss salad greens with reserved marinade. Evenly divide salad greens over 4 salad plates; place stuffed mushrooms over greens.

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SPRING 2022 | mushrooms | 19

Pizza-Stuffed Mushrooms INGREDIENTS • • • • • • • • • • • • • •

Nonstick cooking spray 40 cremini mushrooms, caps separated from stems, stems finely chopped 2/ 3 cup low-sodium chicken broth 2 tbsp olive oil 6 slices smoked bacon, chopped 1/ 3 cup finely chopped green bell pepper 4 garlic cloves, minced 2/ 3 cup shredded mozzarella cheese 2/ 3 cup pizza sauce ¼ tsp salt ¼ tsp ground black pepper 3 tbsp grated Parmesan cheese 3 tbsp panko breadcrumbs Chopped fresh rosemary for garnish, optional

DIRECTIONS 1.

2. 3.

Preheat oven to 375°; spray rimmed baking pan with cooking spray. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Bake mushrooms 15 minutes; reserve any liquid remaining in caps. In large skillet, heat oil over medium-high heat. Add bacon; cook 5 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate. In same skillet, cook bell pepper and mushroom stems over mediumhigh heat 4 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring frequently. Add reserved liquid; cook 5 minutes or until liquid is absorbed, stirring occasionally. Remove from heat and cool slightly; stir in mozzarella cheese, pizza sauce, salt, and black pepper. Makes about 1½ cups. In small bowl, stir Parmesan cheese and breadcrumbs. Fill mushrooms with bell pepper mixture; top with bacon and breadcrumb mixture. Bake mushrooms 10 minutes or until golden brown and heated through; sprinkle with rosemary, if desired. Makes 40 mushrooms.

Chicken with Lemon-Herb Mushroom Sauce INGREDIENTS • • • • • • • • • • •

¼ cup all-purpose flour 1¼ pounds thin sliced boneless, skinless chicken breasts ¾ tsp salt ½ tsp ground black pepper 2 tbsp olive oil 1 (8-ounce) package sliced baby bella mushrooms 1 shallot, thinly sliced 1 cup low sodium chicken broth 2 tsp fresh lemon juice 2 tsp cold unsalted butter, cut into cubes 2 tsp chopped fresh thyme

DIRECTIONS 1. 2. 3.

Place flour in shallow dish. Pat chicken dry with paper towel; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Dredge chicken in flour, shaking off excess; place on large plate. In large nonstick skillet, heat oil over medium-high heat; add chicken and cook 4 minutes or until browned, turning once. Transfer to clean plate. In same skillet, cook mushrooms, shallot, 2 tablespoons broth, and remaining ¼ teaspoon each salt and pepper 7 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining broth and lemon juice; cook 5 minutes or until slightly reduced, scraping browned bits from bottom of skillet with wooden spoon. Stir in butter and thyme; add chicken and cook 3 minutes or until sauce is slightly thickened and internal temperature of chicken reaches 165°, spooning sauce over chicken to coat.

2 TRUSTE FAMILY BR D ANDS

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SPRING 2022 | kabobs | 25

KABOBS Each and every skewer is packed with flavor and perfect for families with picky eaters. Get your grill going and try these new takes on kabobs.

STEAK & VEGGIE KABOBS INGREDIENTS • • • • • • • •

8 (12-inch) wooden skewers 1 pound new potatoes (about 16 potatoes), cut in half, larger potatoes quartered 1½ pounds boneless beef sirloin or New York strip steaks, trimmed, cut into 1-inch pieces 1 tbsp favorite steak seasoning 1 (8-ounce) package white mushrooms, cut in half, larger mushrooms cut into quarters 1 bell pepper, cut into 1-inch pieces 1 medium zucchini, sliced ¼-inch thick 1 tbsp olive oil

DIRECTIONS 1.

Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium heat. In medium saucepot, add potatoes and cold water to cover by 2 inches; heat to boiling over high heat. Boil potatoes 5 minutes; drain and cool 5 minutes. In medium bowl, toss steak and 2 teaspoons steak seasoning. In second medium bowl, toss mushrooms, bell pepper, zucchini, potatoes, oil, and remaining 1 teaspoon steak seasoning. Alternately thread beef and vegetables onto skewers. Place kabobs on hot grill rack; cover and cook 10 minutes or until internal temperature of steak reaches 135°, turning kabobs occasionally. Internal temperature will rise to 145° upon standing for medium-rare. Transfer kabobs to serving plate; loosely cover with aluminum foil and let stand 5 minutes before serving.

KABOBS F

KIDS OR

Turn to page 54 to find three kid-friendly, school lunch-friendly recipes – Chicken Cobb, Pepperoni Pizza, and Turkey Burger Kabobs. These are perfect opportunities to get kids involved in the kitchen – you prepare the ingredients while the kids skewer.

SPRING 2022 | kabobs | 27

KABOB TIPS & TRICKS Incredibly versatile, easy to personalize and fun to eat, kabobs are a flavorful mix-and-match food that are perfect for any summer gathering. From proteins, fruits, and veggies, to dips and sauces, here are some tips and tricks for serving up vibrant and delicious kabobs, as well as some of our favorite combinations. Mouthwatering Marinades

SHRIMP, ORANGE, AND ZUCCHINI KABOBS WITH ROSEMARY PESTO INGREDIENTS • • • • • • • • • • • • • • • • •

½ cup plus 3 tablespoons extra virgin olive oil ¼ cup fresh orange juice 2 tbsp honey ½ tsp crushed red pepper flakes 1¾ pounds raw 16-20 count tail-on, peeled and deveined shrimp, thawed 8 (10-inch) metal or wooden skewers ½ cup pine nuts 1½ cups drained, sliced roasted red peppers 1½ tsp balsamic vinegar 1 tsp kosher salt ½ tsp fresh ground black pepper 1 garlic clove, minced (about 1 teaspoon) ¼ cup coarsely chopped fresh rosemary leaves 2 tbsp coarsely chopped fresh mint leaves ½ tsp fresh lemon juice 3 medium oranges, quartered, then cut into 1/2-inch-thick wedges ½ medium zucchini, cut lengthwise in half, then crosswise into 1/2-inch-thick slices

DIRECTIONS 1. 2.

3. 4.

In large bowl, whisk 21/2 tablespoons oil, orange juice, honey, and crushed red pepper. Add shrimp; cover and refrigerate 20 minutes. If using wooden skewers, soak in water 20 minutes. Meanwhile, prepare outdoor grill for direct grilling over medium heat. In small skillet, cook pine nuts over medium-low heat 4 minutes or until toasted and fragrant, stirring frequently; transfer to plate to cool. In small bowl, toss red peppers with vinegar, 1/4 teaspoon salt, and 11/2 teaspoons oil. In food processor with knife blade attached, purée garlic, rosemary, mint, 1/2 teaspoon salt,1/4 teaspoon black pepper, lemon juice, and pine nuts, scraping bowl with rubber spatula. With processor running, slowly add remaining 1/2 cup oil. Remove shrimp from marinade; discard marinade. Thread shrimp, orange wedges (through skin), and zucchini onto skewers. Sprinkle skewers with remaining1/4 teaspoon each salt and black pepper. Place skewers on hot grill rack and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once halfway through cooking. To serve, spoon some pesto onto each of 4 plates; top each with 2 skewers and serve with red pepper mixture and remaining pesto.

Take kabobs from average to outstanding using simple and creative marinades. Use a food processor or blender to purée ingredients like garlic, onion, or chile peppers, then drizzle in the oil to blend. Use about ½ cup of marinade per pound of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. If your marinade contains acids or citrus juice, marinate shrimp and fish 15 to 30 minutes, scallops 30 minutes to 1 hour, chicken, pork, and beef 2 to 6 hours, and vegetables 2 to 8 hours.

Prep Tips

If using wooden skewers, soak them in water for 20 minutes to prevent burning them. When prepping kabob ingredients, cut proteins and vegetables into same-sized pieces (about 1-inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Grill kabobs over medium heat, turning every few minutes to ensure even cooking.

Creative Kabob Combinations

There are nearly infinite ways to mix and match ingredients to create your picture-perfect kabob. Here are some of our favorite combinations: • • • •

Steak, potatoes, zucchini, and cherry tomatoes with chili-garlic sauce Salmon, pineapple, yellow bell peppers, and onions with harissa Shrimp, oranges, and zucchini with rosemary pesto Italian sausage, green bell peppers, and onions with mayo-basil pesto

Serve your kabobs over greens such as baby kale, baby spinach, or spring mix. Brown rice, couscous, and quinoa are excellent grain options, as is nutritious and trendy cauliflower rice.

A Perfect Picnic Partner

SPRING 2022 | kabobs | 29

PINEAPPLE SALMON KABOBS INGREDIENTS • • • • • • •

PORK TENDERLOIN & VEGGIE KABOBS WITH SOUTHWEST CHOPPED SALAD INGREDIENTS

• • • • • •

DIRECTIONS 1.

Kabobs • • • • • • • • • •

12 (8-inch) wooden skewers 2 tbsp fresh lime juice 2 tbsp olive oil 2 tsp lime zest 1½ tsp chili powder ½ tsp kosher salt ½ tsp fresh ground black pepper 2 small pork tenderloins (about 1 pound each), cut into 1½-inch pieces 2 orange and/or red bell peppers, cut into 1½-inch pieces 1 small red onion, cut into 1½-inch pieces

• • •

1 (10- to 13-ounce) bag Southwest-style chopped salad kit 1 large avocado, peeled, pitted and sliced 3 tbsp coarsely chopped fresh cilantro

Southwest Chopped Salad

DIRECTIONS Kabobs 1. 2.

Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk lime juice, oil, lime zest, chili powder, salt, and black pepper; add pork and toss. Alternately thread pork, bell peppers and onion onto skewers. Place skewers on hot grill rack; cover and cook 13 minutes or until internal temperature of pork reaches 145°, turning once.

Southwest Chopped Salad 3. 4.

In large bowl, toss salad kit, avocado, and cilantro. Makes about 5 cups. Serve 8 kabobs with salad; slightly cool remaining 4 kabobs, wrap with aluminum foil and refrigerate up to 2 days.

1 garlic clove, minced 1/2 cup pineapple juice 1/ 3 cup light coconut milk 1/4 cup fresh lime juice 2 tbsp grapeseed oil 2 tbsp honey 11/2 pounds skinless salmon fillets, cut into 11/2-inch chunks 6 (10-inch) wooden skewers 1 red bell pepper, cut into 1/2-inch pieces 1/2 medium red onion, cut into 11/2-inch wedges, separated 21/2 cups fresh pineapple, cut into 11/2-inch chunks Olive oil 2 tbsp shredded coconut, toasted

In medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, grapeseed oil, and honey. Place salmon in large zip-top plastic bag, pour marinade over salmon. Seal bag and refrigerate 30 minutes to marinate. Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over mediumhigh heat. Remove salmon from marinade; reserve 1/4 cup marinade. Alternately thread salmon, bell pepper, onion, and pineapple onto skewers. Coat grill rack with olive oil; reduce grill heat to medium. Place kabobs on hot grill rack and cook 12 minutes, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs 1/4 turn every 3 minutes. Remove kabobs from grill and place on large serving plate; keep warm. In small saucepan, heat reserved marinade over medium heat 2 minutes or until temperature reaches 165°. Drizzle marinade over kabobs and sprinkle with toasted coconut. Serve with a side of your favorite rice, if desired.

NOTES If you have a grilling basket, place skewers in the basket and grill each side for about 6 minutes.

Carefully curated flavors crafted to delight with

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every bite!

Orzo Pasta Salad Ingredients:

Directions:

• 1 - (16 oz) bag Cervasi Orzo pasta, cooked • 1/2 - (12 oz) jar Cervasi Sun-dried Tomatoes • 1/2 - (6.5 oz) jar Cervasi Greek Kalamata Olives • 1 - (4 oz) log Cervasi Original Goat Cheese • 1/4 c. Cervasi Balsamic Vinegar • 3 Tbsp. oregano • 2 Tbsp. fresh parsley • Salt and freshly ground black pepper, to taste

1. Cook pasta as directed and drain. 2. Whisk 1/2 c. of the oil from the sun-dried tomato jar with the balsamic vinegar, oregano, and salt and pepper to taste. 3. Chop sun-dried tomatoes, kalamata olives, crumbled goat cheese and add to the cooked pasta, then pour dressing over top and mix. 4. Top with fresh parsley and serve! Tastes great warm or chilled.

POMPEIAN HELPS YOU EAT AND LIVE WELL THIS HOLIDAY SEASON BEEF TENDERLOIN WITH DEMI GLACE AND CRISP VEGETABLES 8 SERVINGS

INGREDIENTS 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil 2 teaspoons kosher salt 2 teaspoons freshly cracked black pepper 1 lbs. peeled pearl onions 4 lbs. haricots verts 2 Tablespoons Pompeian Organic Extra Virgin Olive Oil 1/2 cup walnuts 1/2 cup watercress

PREPARATION 1. Preheat oven to 350 °F. 2. Bring a cast iron skillet to medium-high heat and lightly brush tenderloin with Pompeian Robust Extra Virgin Olive Oil. Season with kosher salt and pepper, then sear the tenderloin until evenly browned all over. You may have to keep turning to ensure that the meat is browned on all sides. 3. Remove tenderloin from heat and place directly into the oven with pearl onions. Roast for 15 minutes per pound for a perfect medium-rare (approximately 1 hour), remove from oven and allow to rest for 10 minutes before slicing. 4. Steam haricots verts for 5-8 minutes and arrange around sliced tenderloin and pearl onions on a platter. Drizzle with Pompeian Organic Extra Virgin Olive Oil, walnuts, watercress and serve.

VISIT POMPEIAN.COM/RECIPES FOR MORE DELICIOUS DISHES! MARINADES

34 | weeknight dinners | SPRING 2022

WEEKNIGHT DINNERS Spring is the perfect time to add some color to your life – even on those busy weeknights! Whether you incorporate a new veggie or brighten your plate with a tasty sauce, these recipes will help guide you away from blah plates.

GRILLED MAHI-MAHI SANDWICH WITH MANGO-COCONUT SLAW PREP 15 min GRILL 8 min

INGREDIENTS • • • • • • • • • •

2/ 3 cup sweetened coconut flakes 2/ 3 cup thinly sliced red cabbage ½ cup finely chopped mango 2 tbsp fresh lime juice 1 tbsp chopped fresh cilantro plus additional sprigs for serving 1 tbsp seasoned rice vinegar 4 mahi-mahi fillets (about 5 ounces each) 1 tbsp sesame oil 3 tbsp sesame ginger marinade 4 onion rolls, split

DIRECTIONS 1. 2.

Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss coconut, cabbage, mango, lime juice, cilantro, and vinegar. Makes about 11/ 3 cups. Brush mahi-mahi with oil and place on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once. During last minute of cooking, brush mahi-mahi with 1 tablespoon marinade and place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted. Serve mahi-mahi in buns topped with remaining 2 tablespoons marinade, cilantro sprigs, and slaw.

SPRING 2022 | weeknight dinners | 35

BACON-PROVOLONE CHICKEN SANDWICH WITH HERB-MAYO PREP 15 min GRILL 8 min

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

4 boneless, skinless chicken breasts, tenders removed (about 6 ounces each) ½ cup red wine vinegar 1/ 3 cup olive oil 1 tbsp dried Italian seasoning ½ tsp salt ¼ tsp ground black pepper ½ cup mayonnaise 2 tsp Dijon mustard 1 tsp chopped fresh rosemary leaves 4 slices fully cooked bacon, cut crosswise in half 4 slices provolone cheese 4 sandwich rolls, split 1 cup shredded lettuce 2 large red onion slices, separated into rings

DIRECTIONS 1. 2. 3.

Place chicken breasts between plastic wrap on work surface. With flat end of meat mallet, pound chicken to flatten slightly; remove plastic wrap. In large bowl, whisk together vinegar, oil, Italian seasoning, salt, and pepper. Add chicken to bowl, turning to evenly coat. Cover with plastic wrap and refrigerate 30 minutes. Meanwhile, in small bowl, stir mayonnaise, mustard, and rosemary. Prepare outdoor grill for direct grilling over medium heat (or preheat grill pan over medium heat). Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 4 minutes or until grill marks appear. Turn chicken; top each with 2 pieces bacon and 1 slice cheese. Cover and cook 4 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165°. To serve, toast rolls. Evenly spread mayonnaise mixture over bottom half of rolls; top each with 1 chicken breast. Evenly layer lettuce and onions over chicken; close sandwiches.

BLT CHICKEN SALAD CUPS PREP 15 min COOK 5 min

INGREDIENTS • • • • • • • • • •

5 slices uncured turkey bacon, chopped 1 large avocado, peeled and pitted 1/ 3 cup plain nonfat Greek yogurt 1 tbsp fresh lemon juice 1/ 8 tsp salt ¼ tsp ground black pepper 8 large romaine lettuce leaves 21/ 3 cups chopped skinless rotisserie chicken breast meat ½ cup halved cherry tomatoes 2 green onions, thinly sliced

DIRECTIONS 1. 2. 3.

In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate. In medium bowl, mash avocado, yogurt, lemon juice, salt, and pepper with fork. Makes about 1 1/3 cups. Spread avocado mixture onto lettuce leaves; top with chicken, tomatoes, onions, and bacon.

SPRING SPRING 2022 2022 || weeknight weeknight dinners dinners || XX 37

GRILLED SALMON & ASPARAGUS PASTA SALAD PREP 25 min GRILL 8 min

INGREDIENTS • • • • • • • • • • • •

1 (16-ounce) package penne pasta 1 pound skin-on salmon fillet 1 tbsp olive oil ½ tsp kosher salt ½ tsp ground black pepper ½ bunch asparagus, trimmed 1/ 3 cup sliced almonds 1/ 3 cup mayonnaise ¼ cup stone ground mustard 2 tbsp white vinegar 2 tsp chopped fresh dill 1/ 3 cup chopped green olives

DIRECTIONS 1.

Prepare outdoor grill for direct grilling over medium-high heat. Cook pasta as label directs; drain, rinse with cold water and cool. Brush salmon with ½ tablespoon oil; sprinkle with 1/ 8 teaspoon each salt and pepper. In medium bowl, toss asparagus, remaining ½ tablespoon oil, and 1/ 8 teaspoon each salt and pepper. Place salmon, skin side up, and asparagus on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145°, turning once, and asparagus 5 minutes or until tendercrisp, turning frequently. Transfer salmon to large plate and asparagus to cutting board; cool slightly and remove skin from salmon. Cut salmon and asparagus into 1-inch pieces; cool. In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. In large bowl, whisk mayonnaise, mustard, vinegar, dill, and remaining ¼ teaspoon each salt and pepper; fold in olives, pasta, salmon, and asparagus. Serve pasta salad sprinkled with almonds. Makes about 10 cups.

GRILLED SHRIMP PO’ BOYS PREP 10 min GRILL 6 min

INGREDIENTS • • • • • • • • •

4 (10-inch) wooden skewers 1 pound raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary 1 tbsp Cajun seasoning 1 tbsp olive oil 4 hoagie rolls, split ¼ cup remoulade 8 thin slices tomato 1 cup shredded romaine lettuce Pickle chips for serving, optional

DIRECTIONS 1.

Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 20 minutes. In large bowl, toss shrimp, seasoning, and oil; let stand 10 minutes. Thread shrimp onto skewers; place on hot grill rack, cover and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once. During last minute of cooking, place rolls, cut side down, on hot grill rack; cook 1 minute or until lightly toasted. Spread cut sides of rolls with remoulade. Remove shrimp from skewers; fill rolls with shrimp, tomatoes, and lettuce. Serve with pickle chips, if desired.

GRILLED RED PEPPER & CHICKPEA SALAD PREP 15 min GRILL 8 min

INGREDIENTS • • • • • • • • •

2 medium red bell peppers, sliced into 1-inch strips 2 tbsp olive oil 1 (15-ounce) can low sodium chickpeas, drained and rinsed 1 cup coarsely chopped fresh mint ½ cup crumbled feta cheese 1 tbsp fresh lemon juice ½ tsp kosher salt ½ tsp fresh cracked black pepper ½ tsp ground cumin

DIRECTIONS 1.

Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss bell peppers and 1 tablespoon oil; place on hot grill rack. Cover and cook bell peppers 8 minutes or until lightly charred, turning once; transfer to cutting board. Cool bell peppers slightly; cut into 1-inch squares. In medium bowl, toss chickpeas, mint, cheese, lemon juice, salt, black pepper, cumin, bell peppers, and remaining 1 tablespoon oil. Makes about 3 cups.

SPECIAL SECTION

38 | weeknight dinners | SPRING 2022

WEEKNIGHT SLIDERS! ITALIAN MEATBALL SLIDERS PREP 30 min BAKE 22 min

INGREDIENTS • • • • • • • • •

SAUSAGE, EGG & CHEESE BREAKFAST SLIDERS PREP 10 min BAKE/COOK 18 min

INGREDIENTS • • • • • • • • • •

1 (16-ounce) package pork sausage 1 tsp onion powder ½ tsp garlic powder ½ (8-ounce) package sharp Cheddar cheese, cut into 8 slices 1 tbsp unsalted butter 8 large eggs 8 Hawaiian sweet rolls, split 2 tbsp chopped fresh chives, optional ¼ teaspoon sea salt, optional ¼ teaspoon ground black pepper, optional

DIRECTIONS 1.

Preheat oven to 450°. Line rimmed baking pan with parchment paper. In large bowl, gently mix sausage, onion powder, and garlic powder; form into 8 (3-inch) patties and place on prepared pan. Bake 15 minutes or until internal temperature reaches 160°; top with cheese. Bake 2 minutes or until cheese melts. In large nonstick skillet, in 2 batches, melt ½ tablespoon butter over medium heat; add 4 eggs and cook 3 minutes or to desired doneness. Fill rolls with sausage and eggs; garnish with chives, salt, and pepper, if desired.

• • •

1 tbsp vegetable oil 1 garlic clove, crushed 1 cup chopped yellow cooking onion 1 tbsp plus ½ tsp favorite burger seasoning 1 large egg 1¾ pounds ground chuck 2 tbsp plain dried breadcrumbs 1½ tbsp chopped fresh parsley 1 (12-ounce) package Hawaiian sweet rolls, sliced lengthwise and separated 3 slices provolone cheese, cut into quarters 24 large baby spinach leaves ¼ cup chopped drained jarred roasted red peppers

DIRECTIONS 1.

Preheat oven to 425°. In large skillet, heat oil, garlic, onion, and ½ teaspoon seasoning over medium heat 15 minutes or until the onion is soft, stirring occasionally; remove from heat and let cool. In small bowl, whisk egg. In large bowl, gently mix ground chuck, breadcrumbs, remaining 1 tablespoon burger seasoning, parsley, onion mixture, and 1½ tablespoons egg (reserve remaining whisked egg for another use). Form ground chuck mixture into 12 meatballs (about 1/ 3 cup each). Place on cookie sheet. Bake 20 minutes; top each with 1 piece cheese and bake 2 minutes or until internal temperature of meatballs reaches 160°. Layer bottom halves of buns with spinach leaves, meatballs, and roasted red peppers; cover with top halves.

NOTES Be gentle when mixing the meatball ingredients. Overmixing can make the burgers dry and tough. Stuff the center of the meatballs with cheese for added flair.

SPRING 2022 | weeknight dinners | 39

SEAFOOD SALAD SLIDERS PREP 15 min BAKE 5 min

INGREDIENTS • • • • • • • • • •

1 medium celery rib, chopped 2 cups chopped imitation crab meat 1/ 3 cup mayonnaise 3 tbsp chopped red onion 1 tbsp chopped fresh dill 1 tbsp fresh lemon juice 1 tsp Old Bay® seasoning 8 slider buns 3 tbsp unsalted butter, melted ½ tsp paprika

DIRECTIONS 1. 2. 3.

Preheat oven to 375°. In large bowl, toss celery, crab meat, mayonnaise, onion, dill, lemon juice, and seasoning. Makes about 3 cups. Place buns, cut side up, on rimmed baking pan; brush with 2 tablespoons butter and bake 5 minutes or until toasted and golden brown. Fill buns with crab meat mixture; brush tops of sliders with remaining 1 tablespoon butter and sprinkle with paprika.

Make Spring and Summer

MORE DELICIOUS Prep Time: 15 mins

Cooking Time: 40-45 mins

Serving: 4-6 people

One Pot Pulled Chicken Tacos Ingredients • 2 tbsp Country Crock® Original Spread, room temperature • 1 medium yellow onion, chopped • 2 tbsp garlic, minced • 4 tsp chilli powder • 2 tsp ground cumin • 2 tsp smoked paprika • 2 tsp dried oregano • 2 cups salsa • 1 cup chicken broth • Salt as per taste • 4 chicken breasts, boneless and skinless • 4 jalapeño peppers, sliced (2 for garnish and 2 for shredded chicken) • 1 bunch cilantro, chopped • 2-4 limes, cut into wedges • 1 small red onion, diced • 16-20 6-inch corn tortillas

Method 1.

Add Country Crock® Original Spread to a pot over medium heat. Once melted, add chopped onions and cook until translucent.

Add all the spices and mix. Pour the salsa and chicken broth into the pot and heat until boiling.

Reduce heat to low and add chicken breasts, then simmer for about 40 minutes or until all chicken is cooked through.

Remove chicken from the pot and shred by hand or using forks. Place the shredded chicken back into the pot and mix well with sauce.

Add jalapeño slices, cook for 3-5 minutes and garnish with cilantro.

To assemble, top the tortilla with the shredded chicken and garnish with red onion, jalapeño and cilantro, or any other toppings of your choice.

the kind of good that makes grilling great

Grilled Chimichurri Turkey Burgers Ingredients: 1 package (16 ounces) Butterball® fresh all natural turkey burgers 4 slices Havarti cheese 1/4 cup finely chopped fresh parsley 2 tablespoons olive oil 1 teaspoon lemon peel 1 tablespoon fresh lemon juice 1 clove garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 4 slices (1/4-inch-thick) red onion 4 brioche hamburger buns, halved

Directions: 1.

Spray cold cooking grate with non-stick cooking spray. Preheat grill over medium heat.

Place patties on grill and cook 8 to 10 minutes, turning 2 or 3 times. Cook until center is well done, or until reaching 165°F as measured with a meat thermometer. Add cheese during last minute of cooking.

To make Chimichurri sauce, combine parsley, oil, lemon peel and juice, garlic, salt and red pepper flakes in small bowl.

Layer burgers, chimichurri sauce and onion on bottom half of buns. Cover with top half of buns. Serve immediately.

Prep Time

Total Time

Servings

Calories

<15 minutes

<30 minutes

650 Per Serving

for turkey tips and more recipes visit Butterball.com

TWO CHOCOLATES TWICE-DIPPED, TWICE AS INDULGENT

O CO

L E AT

DU O

INTRODUCING MAGNUM COOKIE DUET

DIPPE

LESS WORK

MORE YUM

YOU DO YOU ©

Air-Fryer Chicken Avocado Empanadas

MAKE WELLNESS A HABIT

MAKE OLÉ XTREME A HABIT!

BRING THE FLAVOR. BRING THE FUN.

SWING BY THE REFRIGERATED AISLE

& GRILL UP A “LATE SUMMER DOG”

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.

L E MO N H O N E Y C H IC KE N

- 6 thighs a Sanderson nd 6 drumsticks from Farms Dru msticks & thT e - 1 teaspoon highs Combo salt Pack - 1/2 teaspoo n ground bla ck pepper - 2/3 cup h oney - 1/3 cup le mon juice - 5 tablesp oons butter, melted - 1 teaspoon chopped fre sh rosemary - 4 to 5 sp rigs rosema ry ®

/ClearlyBrand

Stay fresh & clean for springtime.

ADD MORE FLAVOR TO MEALTIME.

YOU EITHER LOVE IT OR YOU REALLY LOVE IT.

52 | kids club | SPRING 2022

Lunch Kabobs

3 Ways

INGREDIENTS

CHICKEN COBB • 4 (1-inch) Colby cheese cubes • 4 (1-inch) cubes skinless rotisserie chicken breast • 4 (1-inch) cubes avocado • 2 cherry tomatoes, halved • 1 green leaf lettuce leaf, torn into 4 pieces • 1 slice fully cooked center cut bacon, cut crosswise into 4 pieces • 1 refrigerated hard-cooked egg, cut lengthwise in half • 2 wooden skewers, ends trimmed with kitchen scissors PEPPERONI PIZZA • 6 slices pepperoni • 6 (1-inch) cubes pepper Jack cheese cubes • 6 (1-inch) pieces pita bread • 3 cherry tomatoes, halved • 3 fresh basil leaves, cut lengthwise in half • 2 wooden skewers, ends trimmed with kitchen scissors • 3 tbsp pizza sauce, for dipping TURKEY BURGER • 4 frozen turkey meatballs, cooked according to package directions • 4 (1-inch cubes) mild Cheddar and/ or Colby cheese • 4 (1-inch) pieces iceberg lettuce • 2 cherry tomatoes • 2 (1-inch) pieces dill pickles • 2 wooden skewers, ends trimmed with kitchen scissors • 2 tbsp pesto, for dipping

DIRECTIONS 1.

Alternately thread half the ingredients, except the egg on the chicken kabobs, onto each skewer in the order listed; end with the egg on chicken kabobs. Serve kabobs with dipping sauces.

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