Gatherings Spring 2023

spring into

delightful recipes

Ready to tantalize your taste buds? This edition of Gatherings has an array of new and exciting recipes and ideas that are sure to make your meals easier, healthier and more delicious than ever. Whether you're looking for seasonal inspiration, quick and easy meals, steak-cooking tips, irresistible treats, refreshing cocktails or kid-friendly ideas, we've got you covered. So, sit back, relax and get ready to explore all the culinary possibilities we have in store for you!

Inside this issue of Gatherings

4 Seasonal Harvest

Scrumptious suggestions for using the freshest ingredients of the season!

10 5-Ingredient Favorites

Effortless dinner ideas that can help you serve the whole family using just five ingredients.

20 Seaside Sensations

Get hooked on these easy seafood recipes packed with flavor and health benefits.

28 Spring Cocktails

Sip on fresh, fruity and flavorful cocktails that will help you welcome spring.

36 Sweet Spring Treats

Sweeten the season with these delicious spring treats that are easy to prep and even easier to devour.

46 Raise the Steaks

Gain the confidence you crave with our mouthwatering steak recipes and expert tips.

55 Kids' Corner

Get the kids excited for breakfast with a pizza that’s as healthy as it is fun to make.

harvest seasonal

Vegetable-Stuffed Pork Tenderloin

Prep: 30 minutes plus standing

Roast: 30 minutes • Serves: 4

2 Tbsp. olive oil

1/4 cup carrots

1/4 cup chopped leeks

1 garlic clove, minced

1/4 cup chopped asparagus

1/4 cup chopped cremini mushrooms

1 cup loosely packed baby spinach

2 Tbsp. seasoned breadcrumbs

1/2 tsp. chopped fresh thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

1 pork tenderloin (about 1 1/4 pounds)

1. Preheat oven to 375°. In large skillet, heat 1 tablespoon oil over medium heat. Add carrots and leeks; cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add asparagus and mushrooms; cook 3 minutes or until mushrooms release their moisture, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in breadcrumbs, thyme and 1/8 teaspoon each salt and pepper. Makes about 1/2 cup.

2. To butterfly pork, cut pork lengthwise down center, leaving 1/2 inch uncut. Lay pork flat between plastic wrap on cutting board; pound to 1/2 -inch thick with flat end of meat mallet. Remove plastic wrap; place vegetable mixture lengthwise down center of pork in 2-inch row. From long side, tightly roll pork around filling; secure with 3 wooden skewers.

3. Sprinkle pork with remaining 1/8 teaspoon each salt and pepper. In large skillet, heat remaining 1 tablespoon oil over mediumhigh heat; add pork and cook 4 minutes or until browned, turning once. Transfer pork to rimmed baking pan and roast 30 minutes or until internal temperature reaches 145°; let stand 10 minutes before slicing.

Approximate nutritional values per serving: 235 Calories, 11g Fat (2g Saturated), 76mg Cholesterol, 292mg Sodium, 5g Carbohydrates, 1g Fiber, 29g Protein

Using in-season ingredients not only supports local farmers and the environment but also ensures the most fresh and flavorful meals. Whether you're looking to impress guests with a show-stopping, veggie-stuffed pork tenderloin or level up your salads with the freshest fruits and veggies, we’ve got the recipes and ideas to maximize the season’s finest ingredients.

Strawberry, Arugula & Quinoa

Salad with Asparagus & Feta

Prep: 15 minutes • Cook: 1 1/2 minutes • Serves: 8

1/2 bunch asparagus, ends trimmed, cut into 2-inch pieces

1/4 cup fresh lemon juice

2 Tbsp. honey

1 tsp. salt

1 1/2 tsp. fresh ground black pepper

1/4 cup extra virgin olive oil

1 package (8.8 ounces) ready to serve white & red quinoa

2 cups loosely packed arugula

2 cups halved fresh strawberries

1 cup crumbled feta cheese

1. Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1 1/2 minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.

2. In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 8 cups.

Approximate nutritional values per serving (1 cup): 185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium, 18g Carbohydrates, 3g Fiber, 7g Sugars, 0g Added Sugars, 5g Protein

Seasonal Produce Spotlight

The spring and summer months bring more sunshine and longer days, as well as a wealth of bright produce. Research has found that seasonality affects the nutritional profile of fruits and veggies. Incorporate your favorite seasonal selections into recipes for meals that burst with freshness, flavor and health-promoting nutrients. Don’t be afraid to experiment with unfamiliar varieties, too!

Arugula

Arugula is tender leafy green with a tangy, peppery flavor. It supplies vitamins C and K, folate and calcium, supports bone health and may reduce the risk of heart disease and cancer. Use it to punch up the flavor of salads, pizza and pasta dishes, as well as soups and sandwiches. It’s also a delicious substitute for basil in pesto.

Pineapple

Pineapple not only offers a sweet-tart profile but also supplies significant amounts of vitamin C, potassium, fiber and manganese. This tropical fruit makes a refreshing snack and also adds sweetness to salsa, fruit salad, and a variety of luscious desserts. Its firm texture helps it stand up to grilling, which is a special treat on its own or when paired with your favorites.

Vidalia Onions

Known for their mild, yet sweet flavor, Vidalia onions are excellent to include in everyday meals. They supply vitamins B6 and C and prebiotic, gut-nourishing fiber. Incredibly versatile, Vidalia onions make a tasty addition to a variety of recipes and are great on the grill. Their natural sugars caramelize, yielding an irresistible sweet and smoky flavor that’s fabulous when paired with burgers, pizza or steak. To grill, simply brush both sides of ½-inch-thick onion slices with your favorite marinade or olive oil and seasonings. Then place directly on the grill grates and grill until lightly charred and tender.

Strawberries

Late spring is the perfect time to celebrate the sweet goodness and nutritional value that these juicy gems provide. A one-cup serving of strawberries supplies more vitamin C than an orange, plus it includes folate, potassium and fiber. Eating just eight a day provides a combination of essential nutrients that benefits the entire body. Use strawberries to boost the flavor of salads, smoothies and dessert.

5-ingredient Favorites

Cooking meals in parchment paper helps prevent the ingredients from drying out and allows the flavors to fuse together. Our two parchment packet chicken recipes feature five simple, nutrient-rich ingredients and are perfect for easy and delicious dinners or for prepping in advance and taking for lunch throughout the week. Not into parchment cooking? Try our veggiepacked chicken alfredo bake that the whole family will love.

Parchment Packet Ricotta & Sun-Dried Tomato Pesto Chicken

Prep: 15 minutes • Bake: 40 minutes

Serves: 4

1 can (15.5 ounces) reduced sodium cannellini beans, drained and rinsed

2 cups chopped kale

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 cup part-skim ricotta cheese

1/4 cup sun-dried tomato pesto

4 boneless, skinless chicken breasts (about 6 ounces each)

1/2 tsp. crushed red pepper (optional)

1. Preheat oven to 375°. In medium bowl, toss beans, kale, salt and black pepper. In small bowl, stir cheese and pesto.

2. Cut 4 (18 x 12-inch) sheets parchment paper. Place 1 parchment sheet lengthwise on work surface; on right side of sheet, layer 1/4 of the bean mixture and 1 chicken breast. Spread chicken with 1/4 of the cheese mixture; sprinkle with crushed red pepper, if desired. Fold left side of parchment sheet over chicken and bean mixture; fold edges several times to seal tightly. Repeat to make 3 more packets.

3. Place packets on rimmed baking pan; bake 40 minutes or until internal temperature of chicken reaches 165°. With kitchen shears, cut an “X” in top of packets, then carefully pull back parchment to let steam escape.

Approximate nutritional values per serving (1 packet): 331 Calories, 8g Fat (2g Saturated), 99mg Cholesterol, 598mg Sodium, 21g Carbohydrates, 6g Fiber, 1g Sugars, 0g Added Sugars, 43g Protein

Chef Tip

Serve packets with zucchini spirals.

Chef Tip

Serve chicken and vegetables over frozen steam-in-bag brown rice or cauliflower rice pilaf.

Parchment Packet Asian Chicken & Vegetables

Prep: 15 minutes • Bake: 40 minutes

Serves: 4

2 cups baby carrots

2 cups broccoli florets

3/4 cup thawed frozen shelled edamame

1/2 cup less-sodium teriyaki marinade & sauce

4 boneless, skinless chicken breasts (about 6 ounces each)

1/2 tsp. ground red pepper (optional)

1. Preheat oven to 375°. In large bowl, toss carrots, broccoli, edamame and 1/4 cup marinade.

2. Cut 4 (18 x 12-inch) sheets parchment paper. Place 1 parchment sheet lengthwise on work surface; on right side of sheet, layer 1/4 of the vegetable mixture and 1 chicken breast. Brush chicken with 1 tablespoon marinade; sprinkle with ground red pepper, if desired. Fold left side of parchment sheet over chicken and vegetable mixture; fold edges several times to seal tightly. Repeat to make 3 more packets.

3. Place packets on rimmed baking pan; bake 40 minutes or until internal temperature of chicken reaches 165°. With kitchen shears, cut an “X” in top of packets, then carefully pull back parchment to let steam escape.

Approximate nutritional values per serving (1 packet): 286 Calories, 5g Fat (1g Saturated), 94mg Cholesterol, 782mg Sodium, 16g Carbohydrates, 5g Fiber, 10g Sugars, 4g Added Sugars, 42g Protein

5-ingredient Favorites

Chicken Alfredo Pasta

Bake

Prep: 25 minutes • Bake: 30 minutes

Serves: 6

Nonstick cooking spray

1/2 (16-ounce) box cavatappi pasta

1 pound boneless, skinless chicken breasts, cubed

1 package (10.8 ounces) frozen steam-in-bag broccoli, cauliflower and carrots

1 jar (15 ounces) Alfredo sauce

1 cup shredded mozzarella cheese

Chopped fresh parsley for garnish (optional)

1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Heat large covered saucepot of salted water to a boil over high heat; add pasta and cook as label directs. Reserve 2 tablespoons cooking water; drain and transfer to large bowl.

2. Spray large skillet with cooking spray. Add chicken; cook over medium heat 5 minutes or until browned and internal temperature reaches 165°, stirring occasionally. With slotted spoon, transfer chicken to bowl with pasta.

3. In same skillet, cook vegetables and reserved cooking water over medium-high heat 3 minutes or until defrosted, stirring occasionally; transfer to bowl with pasta. Add sauce to bowl; toss. Spread pasta mixture in prepared dish; sprinkle with cheese and bake 30 minutes or until top is golden brown and bubbly. Makes about 6 cups.

4. Serve pasta bake garnished with parsley, if desired.

Approximate nutritional values per serving (1 cup): 420 Calories, 19g Fat (9g Saturated), 105mg Cholesterol, 644mg Sodium, 34g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 26g Protein

EASY PEASY, CROWD PLEASING.

Air-Fryer Chicken Avocado Empanadas

GREAT SANDWICHES DESERVE

100% REAL, NATURAL CHEESE

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

POMPEIAN HELPS YOU EAT AND LIVE WELL THIS EASTER

BAKED COD WITH OLIVES AND CAPERS

PREP TIME: 5 MIN | COOK TIME: 15 MIN

TOTAL TIME: 20 MIN

4 SERVINGS

INGREDIENTS

1 ½ pounds cod filets

4 tablespoons Pompeian Robust Extra Virgin Olive Oil

½ teaspoon salt

½ teaspoon pepper

1 teaspoon fresh thyme

2 lemons, sliced

1 cup green olives, pitted

2 tablespoons capers

PREPARATION

1. Preheat the oven to 375°.

2. Line a baking sheet with parchment paper.

3. Place cod filets in the middle, drizzle with olive oil and season with salt, pepper and thyme. Top with slices of lemon, olives and capers.

4. Bake for 12 - 15 minutes depending on thickness of fish.

sensations

Grilled Fish with

Pineapple-Jalapeño Salsa

Prep: 20 minutes • Grill: 8 minutes • Serves: 4

1 Tbsp. fresh lime juice

1 Tbsp. honey

1/8 tsp. ground cayenne pepper

1/2 jalapeño pepper, seeded, if desired, and finely chopped

1/2 small red onion, finely chopped

2 cups finely chopped fresh pineapple

1/4 cup chopped fresh cilantro

1/2 tsp. ground coriander

1/2 tsp. paprika

1/2 tsp. kosher salt

1/2 tsp. fresh ground black pepper

4 cod or tilapia fillets (about 6 ounces each)

Nonstick cooking spray

Looking to add variety to your seafood rotation? Our simple seafood recipes are full of fresh flavors and loads of nutrients. Bring a touch of sweetness to white fish with a pineapple-jalapeño salsa, then try fish dippers paired with a citrus-herb sauce for easy cooking and even easier cleanup! Discover more tips and tricks for cooking seafood and its vast benefits in our article!

1. Line outdoor grill rack with aluminum foil; prepare grill for direct grilling over medium-high heat. In medium bowl, stir lime juice, honey and cayenne pepper until combined. Add jalapeño, onion, pineapple and cilantro; toss to combine. Makes about 2 1/2 cups.

2. In small bowl, stir coriander, paprika, salt and pepper; sprinkle over both sides of fish and spray with cooking spray. Place fish on prepared grill rack; cover and cook 8 minutes or until internal temperature reaches 145°.

3. Serve fish with salsa.

Approximate nutritional values per serving (1 fillet, 2/3 cup salsa): 202 Calories, 3g Fat (0g Saturated), 65mg Cholesterol, 338mg Sodium, 18g Carbohydrates, 2g Fiber, 13g Sugars, 4g Added Sugars, 28g Protein

Fish Dippers

with Lemon-Chive Dipping Sauce

Prep: 25 minutes

Bake: 20 minutes • Serves: 4

Fish Dippers

Nonstick cooking spray

1 pound fresh cod fillets (or other white fish such as tilapia, catfish or haddock)

2 large eggs, lightly beaten

1 cup all-purpose flour

1 cup panko breadcrumbs

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. salt

1 tsp. ground black pepper

Lemon-Chive Dipping Sauce

1/2 cup plain nonfat Greek yogurt

1/3 cup light olive oil mayo

1 Tbsp. chopped fresh chives

1 Tbsp. fresh lemon juice

1. Fish Dippers: Preheat oven to 425°; spray rimmed baking pan with cooking spray. Cut fillets into 4 x 1-inch sticks.

Simple Seafood Solutions

Seafood is a nutritious, simple meal solution that supports brain function, promotes heart health, improves sleep quality and can boost your mood. Aim to eat at least two servings of fish and shellfish per week to meet the latest recommendation. Only one in 10 Americans meets this goal.

If you need help incorporating more seafood into your diet, use these satisfying ideas to boost your seafood intake.

• Use white fish, salmon, shrimp, lobster or scallops as the protein for tacos.

• Salmon and eggs are a tasty pair perfect for breakfast, lunch or dinner.

• Add shrimp, scallops, mussels or clams to pasta dishes.

• Trade chicken for tuna in salads, stir-fries or casseroles.

• Replace pizza’s traditional meat toppings with shrimp and pesto, clams and garlic, or tilapia and Cajun spices.

2. In wide, shallow dish, whisk eggs; place flour in separate wide, shallow dish. In third wide, shallow dish, stir breadcrumbs, garlic powder, paprika, salt and pepper.

3. Dip fish sticks in flour, shaking off excess, then in eggs, then in breadcrumb mixture, patting lightly so mixture adheres; place on prepared pan. Bake fish sticks 15 minutes or until lightly browned and crisp and internal temperature reaches 145°, turning once. Makes about 16 fish dippers.

4. Lemon-Chive Dipping Sauce: In small bowl, stir all ingredients. Makes about 1 cup.

5. Serve Fish Dippers with LemonChive Dipping Sauce.

Approximate nutritional values per serving (4 fish dippers, 1/4 cup sauce): 380 Calories, 10g Fat (2g Saturated), 100mg Cholesterol, 570mg Sodium, 40g Carbohydrates, 2g Fiber, 27g Protein

Thawing Tips

Frozen seafood retains its quality, nutrition and flavor. Thawing at room temperature or in warm water promotes bacteria growth. For safe thawing, refrigerate for 10 to 12 hours or thaw submerged in cold water, changing every 20 minutes until fully thawed. To cook from frozen, remove ice, pat dry, and adjust the cooking time. Check frequently until fish reaches 145°, loses its translucent appearance and flakes easily with a fork.

Mouthwatering Cooking Methods

• The thicker the fish, the better for baking. Bake large fillets or fish steaks such as tilapia, haddock, cod or snapper.

• Sauté, broil or pan-fry delicate white fish and shellfish.

• Grill firm fish that retain their structure, such as mahi-mahi, swordfish and tuna. Delicate fish like tilapia, cod or shellfish are best grilled wrapped in foil.

Best Seafood Seasonings

• Smoked Paprika: Imparts a smoky, sweet and cool undertone to seafood.

• Cajun Seasoning: Spices up any seafood with southern pizzazz.

• Rosemary: Adds sweet, fragrant notes and complements any citrus-flavored seafood.

• Thyme: Adds a lemon aroma to various fish – it intensifies as it cooks, so a little goes a long way!

Fresh-squeezed taste. Simply delicious.

Spring cocktails

Spring has sprung, and what better way to celebrate than with refreshing cocktails made with fresh fruits? From classic cocktails with a spring twist to unique creations you won't find anywhere else, we've got you covered. So grab your shaker and some fresh fruits, and let's get mixing!

Chef Tips

To make Simple Syrup: Stir a 1:1 ratio of sugar to water in a small saucepan (i.e., 1 cup sugar to 1 cup water). Heat the sugar mixture just to a boil, then reduce heat and let it simmer until the mixture is clear, about 5 minutes; do not stir.

To muddle the drinks, use a muddler—a long stick similar to a pestle used to mash fruits, herbs and spices in the bottom of a cocktail shaker or glass.

BB Collins Garden 2 Glass

BB Collins (Blueberry & Basil)

Prep: 10 minutes • Serves: 1

8 fresh blueberries plus additional for garnish

3 basil leaves plus sprig for garnish

1 Tbsp. simple syrup (see Chef Tips) Ice

1/4 cup vodka

1 1/2 Tbsp. fresh lemon juice

1/3 cup club soda

In cocktail shaker or glass, muddle blueberries, basil and simple syrup. Add ice, vodka and lemon juice; shake and strain into Collins or tall, narrow glass filled with ice. Top off with club soda; garnish with basil sprig and blueberries.

Approximate nutritional values per serving (1 collins): 167 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 18mg Sodium, 10g Carbohydrates, 0g Fiber, 9g Sugars, 7g Added Sugars, 0g Protein

Garden 2 Glass

Prep: 10 minutes • Serves: 1

3 fresh strawberries plus additional for garnish

2 sprigs tarragon plus sprig for garnish

1 Tbsp. simple syrup (see Chef Tips) Ice

1/4 cup gin such as Hendrick’s®

1 1/2 Tbsp. fresh lime juice

In cocktail shaker or glass, muddle strawberries, tarragon and simple syrup. Add ice, gin and lime juice; shake and strain into coupe or sparkling wine glass. Garnish with tarragon sprig and strawberries.

Approximate nutritional values per serving (1 glass): 176 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 2mg Sodium, 12g Carbohydrates, 1g Fiber, 9g Sugars, 7g Added Sugars, 1g Protein

Raspberry Mint Julep

Prep: 5 minutes • Serves: 1

5 fresh raspberries plus additional for garnish

5 small mint leaves plus sprig for garnish

1 1/2 tsp. simple syrup (see Chef Tips)

1/4 cup bourbon whiskey such as Woodford Reserve® Ice

In cocktail shaker or glass, muddle raspberries, mint leaves and simple syrup. Add bourbon; stir well and strain into a julep or cocktail glass filled with ice. Garnish with mint sprig and raspberries. Approximate nutritional values per serving (1 julep): 147 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 1mg Sodium, 5g Carbohydrates, 1g Fiber, 4g Sugars, 3g Added Sugars, 0g Protein

FEED YOUR CROWD FEED YOUR CROWD

FEED

YOUR CROWD FEED YOUR CROWD

Save with 3 LB Salads Save with 3 LB Salads

Save with 3 LB Salads Save with 3 LB Salads

The Best Almonds

Strawberry Banana Smoothie

Ingredients:

Ingredients:

1½ CUPS fresh or frozen strawberries

1½ CUPS fresh or frozen strawberries

1 SMALL ripe banana

1 SMALL ripe banana

1 CUP Almond Breeze® Original Almondmilk

1 CUP Almond Breeze® Original Almondmilk

½ CUP fresh or juice packed pineapple

½ CUP fresh or juice packed pineapple

1 TBSP slivered or sliced almonds (optional)

1 TBSP slivered or sliced almonds (optional)

1 TSP ground ax or chia seeds (optional)

1 TSP ground ax or chia seeds (optional)

Instructions:

Instructions:

Purée all ingredients in a blender until smooth.

Purée all ingredients in a blender until smooth.

Your Secret Ingredient Your Secret In gredient

Belfonte Sour Cream is for more than just topping tacos – try it in your baked goods for a little extra decadence.

Pink Lemonade Cookies

INGREDIENTS:

For Cookies:

1 cup of butter (2 sticks, softened)

1/4 cup of Belfonte Sour Cream

1 cup of sugar

2 tablespoons of brown sugar

2 eggs

1 teaspoon of vanilla extract

2 3/4 cup of our

2 tablespoons of cornstarch

1 tablespoon of baking soda

1 teaspoon of salt

3 tablespoons of lemon juice

1 tablespoon of lemon zest (About 2 lemons)

1/4 cup sugar for rolling

For Frosting:

1/2 cup of butter (1 stick, softened)

pinch of salt

1 teaspoon of vanilla extract

1/3 cup of strawberry purée

2 tablespoons of lemon juice

4-5 cups of powdered sugar

DIRECTIONS:

Preheat your oven to 350° and line your baking sheets with parchment paper. In a large bowl, mix your butter, sour cream, sugar, and brown sugar until well combined. Add your eggs and vanilla extract and mix again.

Add your our, cornstarch, baking soda, and salt and mix until the dough forms. Add your lemon juice and lemon zest and mix once more. Scoop your cookies and roll in the extra sugar (this gives a nice texture, but it’s optional) and place them onto your baking sheet. Bake at 350° for 10-12 minutes until golden.

While your cookies are baking, make the frosting. In a large bowl beat your butter, salt, and vanilla until light and uffy. Add your strawberry purée and beat again. Then gradually add your powdered sugar until you reach your desired consistency.

Remove cookies from the oven and let cool. Frost them with an offset spatula and top with a small lemon wedge. Serve chilled, share & ENJOY.

for more recipes!

Sweet Spring Treat s

Indulge your sweet tooth with an array of satisfyingly sweet treats! From zesty shortbread dippers paired with homemade blueberry sauce and citrusy strawberry scones to crowd-pleasing cannoli dip, these delicious desserts make an elegant addition to a brunch spread or spring soirée.

Lemon-Pistachio Shortbread Dippers

with Blueberry Sauce

Prep: 15 minutes plus freezing and cooling

Bake: 20 minutes • Serves: 12

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1/2 tsp. kosher salt

1 cup raw cane sugar

1 cup unsalted butter (2 sticks), softened

1 Tbsp. fresh lemon juice

1 tsp. vanilla extract

1/2 tsp. lemon zest

1/2 cup chopped lightly salted roasted pistachios

2 cups powdered sugar plus additional for garnish (optional)

2/3 cup blueberries

1. Line 13 x 9-inch baking dish with parchment paper so that paper extends about 2 inches over sides of dish. In medium bowl, whisk flours and salt.

2. In large bowl, with mixer on medium speed, beat cane sugar and butter 2 minutes or until light and fluffy, scraping down bowl occasionally. Add 1 teaspoon lemon juice, vanilla extract and lemon zest; beat 1 minute or until incorporated. With mixer on low speed, beat in flour mixture in 2 additions until incorporated, scraping down bowl between additions. Add pistachios; beat 30 seconds or until incorporated. Press dough into bottom of prepared dish; freeze 30 minutes.

3. Preheat oven to 350°; line 2 rimmed baking pans with parchment paper. Using overhanging sides of paper in dish, transfer dough to cutting board; remove paper and cut into 36 (3 x 1-inch) rectangles. Place rectangles 2 inches apart on prepared pans; bake 20 minutes or until edges are lightly browned, rotating pans once halfway through baking. Cool dippers 5 minutes on pans; transfer to wire rack to cool completely. Makes 36 dippers.

4. In blender, purée powdered sugar, blueberries and remaining 2 teaspoons lemon juice on high until smooth, scraping down blender occasionally. Makes about 1 cup.

5. Dust dippers with powdered sugar, if desired; serve with Blueberry Sauce.

Approximate nutritional values per serving (3 dippers, 1 tablespoon plus 1 teaspoon sauce): 387 Calories, 17g Fat (10g Saturated), 41mg Cholesterol, 88mg Sodium, 57g Carbohydrates, 1g Fiber, 41g Sugars, 40g Added Sugars, 3g Protein

Strawberry Scones with Citrus Glaze

Prep: 15 minutes • Bake: 15 minutes • Serves: 8 Nonstick cooking spray

2 cups Best Choice ® all-purpose flour plus additional for dusting

1/4 cup Best Choice ® granulated sugar

1 Tbsp. Best Choice ® baking powder

1/2 cup cold Best Choice ® unsalted butter (1 stick), cut into small pieces

1 cup plus 1 Tbsp. whole milk

2/3 cup chopped strawberries

1 cup Best Choice ® powdered sugar

1 Tbsp. fresh orange juice

1/4 tsp. lemon zest

1. Preheat oven to 425°; spray 8-inch round cake pan with cooking spray. Line rimmed baking pan with parchment paper; spray with cooking spray.

2. In food processor, pulse flour, granulated sugar and baking powder until combined; add butter and pulse until small crumbs remain. Add 1 cup milk; pulse until incorporated. Transfer dough to floured work surface; add strawberries and knead until dough just comes together, sprinkling with more flour as needed. Press dough into prepared cake pan; invert on cutting board and cut into 8 wedges. Place wedges on prepared baking pan.

3. Brush scones with remaining 1 tablespoon milk; bake 15 minutes or until golden brown. Makes 8 scones.

4. In small bowl, whisk powdered sugar, orange juice and lemon zest; drizzle over scones.

Approximate nutritional values per serving (1 scone): 324 Calories, 13g Fat (8g Saturated), 34mg Cholesterol, 199mg Sodium, 48g Carbohydrates, 1g Fiber, 23g Sugars, 21g Added Sugars, 4g Protein

Scan code to watch how-to video.

Spring Treats

Cannoli Dip

Prep: 10 minutes • Serves: 4

1/2 cup Neufchâtel cheese, softened

1/2 cup part-skim ricotta cheese

3 Tbsp. powdered sugar

2 tsp. vanilla extract

2 Tbsp. semisweet mini chocolate chips

5 whole sheets graham crackers, separated

1. In medium bowl, beat Neufchâtel cheese, ricotta cheese, sugar and vanilla extract with mixer on high speed 3 minutes or until very light and fluffy, scraping bowl occasionally with rubber spatula. Makes about 11/4 cups.

2. Serve dip sprinkled with chocolate chips along with graham crackers.

Approximate nutritional values per serving (5 tablespoons dip, 5 graham crackers): 235 Calories, 10g Fat (5g Saturated), 25mg Cholesterol, 238mg Sodium, 29g Carbohydrates, 1g Fiber, 15g Sugars, 13g Added Sugars, 7g Protein

Fruit-Filled Desserts

Warm weather brings cravings for light, refreshing desserts. Seasonal fruits – like berries, melons and stone fruits – make it incredibly easy to create treats that are fresh, sweet and craveable. Celebrate the season with quick and easy fruit-filled desserts that offer peak flavors, require minimal ingredients and satisfy your sweet tooth.

Greek Yogurt Berry Pops

In the hot summer sun, what’s more refreshing than an ice pop? Blend raspberries, blueberries or blackberries. Stir in honey, then mix the berry-honey mixture with vanilla yogurt. Pour into ice pop molds, add sticks about two hours after freezing, then freeze until solid. Run molds under warm water to easily remove, then enjoy these frozen, kid-friendly fruity treats any time of day!

Dessert Pizza

You can enjoy pizza with more than just savory toppings! Use summer fruits to accent pizza with sweet, colorful freshness. Spread traditional pizza dough with ricotta, yogurt, cream cheese or whipped topping, then add a colorful variety of fruits like strawberries, bananas and blueberries, or peaches, pineapple and kiwi. Add your favorite dessert toppers like candies or nuts and drizzle with chocolate sauce, caramel or honey. You can also use watermelon rounds as the base of your dessert pizza for vibrant colors, juicy tastes and more nutrients!

Simple Summer Bark

Perfect for summer gatherings, bark is a fun and easy recipe to make with the kids. Chocolate and dark chocolate are perfect bark options, but using vanilla yogurt creates a gorgeous backdrop to emphasize the bright colors of fresh fruit. Add chopped pistachios or almonds, pretzels or marshmallows for added texture. Freeze the bark until it’s solid, then break into pieces for a delicious handheld, satisfying snack.

steaks! raise the

Cooking the perfect steak can be daunting, but with our expert tips and delicious recipes, you'll be grilling like a pro in no time. We're here to help you achieve that perfect balance of flavor and tenderness while making the process easy and enjoyable. Use our guide and easy-to-follow recipes to learn how to choose the right cuts and seasonings, plus get the low-down on grilling techniques to prep satisfying sizzlin’ steaks.

Chipotle-Rubbed Flank Steak with Garlic-Lime Butter

Prep: 15 minutes plus standing • Grill: 6 minutes • Serves: 4

1/4 cup unsalted butter, softened

1 Tbsp. chopped fresh cilantro

1 Tbsp. fresh lime juice

1 tsp. garlic powder

3/4 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. lime zest

2 Tbsp. chipotle powder

1 tsp. brown sugar

1/2 tsp. onion powder

1 KC Pride flank steak (about 1 1/2 pounds)

1 Tbsp. extra virgin olive oil

1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir butter, cilantro, lime juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, pepper and lime zest. Makes about 1/4 cup.

2. In small bowl, whisk chipotle powder, sugar, onion powder, and remaining 1/2 teaspoon each garlic powder and salt. Brush steak with oil; rub with chipotle powder mixture.

3. Place steak on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Slice steak across the grain; serve topped with Garlic-Lime Butter.

Approximate nutritional values per serving (4 1/2 ounces steak, 1 tablespoon butter): 381 Calories, 25g Fat (12g Saturated), 128mg Cholesterol, 470mg Sodium, 3g Carbohydrates, 1g Fiber, 1g Sugars, 1g Added Sugars, 34g Protein

Pepper-Crusted Steak with Red Wine-Shallot Sauce

Prep: 13 minutes • Cook: 17 minutes • Serves: 4

1 1/2 pounds KC Pride boneless ribeye or top sirloin steaks (about 1-inch thick)

3 Tbsp. unsalted butter, softened

1 Tbsp. cracked black pepper

1 tsp. kosher salt

2 Tbsp. olive oil

1 cup thinly sliced shallots

2 cups dry red wine such as Cabernet Sauvignon

1 tsp. Dijon mustard

1. Pat steaks dry with paper towels. In small bowl, stir 2 tablespoons butter and pepper; evenly coat both sides of steaks with butter mixture and sprinkle with salt.

2. In large skillet, heat oil over medium-high heat 3 minutes or until shimmering, but not smoking. Add steaks; cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)

3. Drain all but 1 1/2 tablespoons drippings from skillet. In same skillet with drippings, cook shallots 1 minute, stirring frequently. Add wine, stirring to scrape browned bits from bottom of skillet with wooden spoon; boil 5 minutes or until sauce is slightly thickened. Remove skillet from heat; whisk in mustard and remaining 1 tablespoon butter. Makes about 1 cup sauce.

4. Thinly slice steaks across the grain; serve with Red Wine-Shallot Sauce. Approximate nutritional values per serving (4 1/2 ounces steak, 1/4 cup sauce): 478 Calories, 25g Fat (9g Saturated), 123mg Cholesterol, 620mg Sodium, 7g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 37g Protein

Pan-Roasted Strip Steaks

with Gouda Smashed Red Skins & Asparagus

Prep: 15 minutes plus standing • Cook/Roast: 20 minutes • Serves: 4

1 1/2 pounds red new potatoes, halved

1/2 cup heavy cream

1/2 cup shredded Gouda cheese

1 1/2 tsp. kosher salt

1 tsp. fresh ground black pepper

4 KC Pride boneless strip steaks (about 8 ounces each)

1/4 tsp. garlic powder

2 Tbsp. extra virgin olive oil

1 Tbsp. unsalted butter

1 medium red onion, halved and thinly sliced

3 fresh thyme sprigs

16 asparagus spears, trimmed

1. Preheat oven to 400°. Heat large covered saucepot of salted cold water and potatoes to a boil over high heat. Reduce heat to low; simmer, uncovered, 20 minutes or just until potatoes are fork-tender. Drain potatoes; transfer to large bowl. Add cream, cheese, and 1/2 teaspoon each salt and pepper. With potato masher, gently smash potatoes until slightly chunky; transfer to saucepot and cover to keep warm. Makes about 3 cups.

Steak Prep 101

Get to Know the Best Beef Cuts for the Grill

Grilling starts with the perfect cut of meat. Beef is the quintessential choice for most, and knowing your options is important as you step up to the grates.

Ribeye: Ribeye is distinctive for its marbling, the highest amount among the cuts, and its rich beef flavor. It’s also deliciously juicy!

T-bone: Best grilled or broiled, T-bones are prized for their hearty, beefy flavor and tenderness.

New York Sirloin: Known for its superior flavor, this cut is tender and lean. Keep a close eye because it can be overcooked if you aren’t careful.

Strip: This fave is also called New York or Kansas City Strip. A true steak lover’s steak, it features lots of hearty beef flavor.

No matter the cut, the hallmarks of a well-cooked steak are the crusty exterior and the juicy, tender interior. Use these helpful tips for cooking your perfect steak.

Steak Fundamentals:

• Season steak with salt, pepper, rubs or marinades a few hours before cooking. Thinner cuts stand for 30 minutes, thicker for one hour. Before cooking, pat dry with paper towels or lightly dust with flour to reduce moisture.

• Oil the grates with tongs and paper towels when grilling, then avoid moving the steaks. Rotate the steaks for grill marks. Check for hot and cold spots by placing your hands over the grill.

• For desired doneness, use a meat thermometer. Cook steaks to an internal temperature of 130 to 145° for medium-rare to medium, then let the meat rest for a few minutes to redistribute the juices.

2. Pat steaks dry with paper towel. In small bowl, stir garlic powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper; sprinkle on both sides of steaks.

3. In large oven-safe skillet, heat oil and butter over medium-high heat 3 minutes or until shimmering, but not smoking. Add steaks; cook 4 minutes or until seared. Turn steaks; sprinkle with onion and thyme. Add asparagus; transfer skillet to oven and roast 6 minutes or until internal temperature of steaks reaches 135° for medium-rare. Transfer steaks to cutting board and loosely tent with aluminum foil; let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)

4. Serve steaks with potatoes, onions and asparagus.

Approximate nutritional values per serving (1 steak, 3/4 cup potatoes, 4 asparagus spears): 689 Calories, 37g Fat (17g Saturated), 182mg Cholesterol, 957mg Sodium, 36g Carbohydrates, 5g Fiber, 5g Sugars, 0g Added Sugars, 53g Protein

Shop our exclusive selection of expertly hand-cut KC Pride Beef. We’re so sure that your family will love our fresh steaks, ground beef and roasts, that we back our beef with a 200% guarantee.

Stop by your local Price Chopper meat department, where our meat cutters make sure you get the perfect cut – every time.

Steak & Veggie Rolls

Prep: 15 minutes plus marinating

Cook: 5 minutes • Serves: 4

1/2 cup less-sodium teriyaki marinade

3 Tbsp. avocado oil

1 Tbsp. chopped fresh cilantro

1 1/2 pounds KC Pride flank steak

4 asparagus spears, trimmed and cut crosswise into 3-inch pieces

3 green onions, trimmed and cut crosswise into 3-inch pieces

1/2 medium red bell pepper, thinly sliced

1/2 cup matchstick-cut carrots

2 tsp. sesame seeds

1. In large zip-top plastic bag, combine marinade, 2 tablespoons oil and cilantro. On cutting board, place steak between 2 pieces of plastic wrap; with flat end of meat mallet, pound steak to flatten to 1/4-inch thick. Remove plastic wrap; cut steak into 12 pieces (about 3 x 5 inches each). Transfer steak to plastic bag; seal bag, pressing out excess air, and refrigerate 1 hour.

2. Remove steak from marinade; reserve marinade. On cutting board, lay steak pieces flat with short ends towards you; place asparagus, onions, pepper and carrots horizontally over center of steak pieces.

Shop in-store or online today at mypricechopper.com

Starting from short end, tightly roll steak around vegetables to enclose; secure with toothpicks.

3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add steak rolls and cook 4 minutes, turning 1/4 turn every minute. Add reserved marinade; cook 1 minute, turning rolls to coat. Remove rolls from skillet; carefully remove toothpicks. Sprinkle rolls with sesame seeds; serve with marinade in skillet.

Approximate nutritional values per serving: 387 Calories, 24g Fat (7g Saturated), 72mg Cholesterol, 730mg Sodium, 10g Carbohydrates, 1g Fiber, 8g Sugars, 6g Added Sugars, 31g Protein

has a way of making a baby potato feel ALL grown up

With Alexia®, even small potatoes won’t feel like small potatoes. Ready in minutes, our baby golden potatoes are lightly seasoned with Himalayan salt and roasted to delectable perfection. No GMOs, no superfluous additives. Just fresh, simple ingredients that elevate your entire meal all the way to the Himalayas.

AlexiaFoods.com

SPRING

Kids ' Corner

Put a tasty spin on a bowl of oatmeal by transforming it into a handheld treat. The little ones will love this Oatmeal Breakfast Pizza that they can customize with their favorite fruits.

Chef Tip

Customize the pizza with other toppings such as kiwi, raspberries, mango, walnuts, pecans and/or chia seeds, or garnish with mint leaves and/or ground cinnamon.

Oatmeal Breakfast Pizza

Prep: 10 minutes plus cooling • Bake: 25 minutes • Serves: 4

Nonstick cooking spray

1 cup quick oats

2 Tbsp. all-purpose flour

2 Tbsp. flaxseed

2 Tbsp. unsalted butter, softened

2 Tbsp. unsweetened coconut flakes

1/2 cup lite whipped topping, thawed if necessary

1/2 cup plain nonfat Greek yogurt

1/2 cup sliced bananas, blueberries and/or strawberries

1 Tbsp. honey

2 Tbsp. unsalted roasted sliced almonds

1. Preheat oven to 400°. Line rimmed baking pan with parchment paper; spray with cooking spray. In food processor, process oats, flour, flaxseed, butter, coconut and 1/4 cup water on high 1 minute or until a sticky dough forms. On prepared pan, press dough into 9-inch circle; bake 25 minutes or until edges are golden brown. Cool crust slightly; transfer to cutting board.

2. In medium bowl, stir whipped topping and yogurt; spread over crust and top with fruit. Drizzle pizza with honey; sprinkle with almonds and cut into 8 slices.

Approximate nutritional values per serving (2 slices): 266 Calories, 12g Fat (6g Saturated), 17mg Cholesterol, 14g Sodium, 33g Carbohydrates, 5g Fiber, 9g Sugars, 6g Added Sugars, 8g Protein

High quality, fresh produce. Only from Price Chopper