Gatherings Spring 2024 by pricechopper

Fire up the grill! More Mediterranean, Please! Inside Fire up the grill! page 46 Easy Weeknight Dinners Halftime Heroes More Mediterranean, Please! Inside Spring 2024

FROM YOUR AIR FRYER TO

faraway destinations

NEW GLOBALLY INSPIRED, SEASONED, ROASTED POTATOES

FIND US IN THE FREEZER AISLE

Spring into Fresh Flavors

This season promises warmer days just right for breaking out the grills, opening the windows, and exploring ﬂavors from around the world without leaving your kitchen.

In this edition of Gatherings, we’ll help make your weeknights easier with quick dinner recipes the whole family can enjoy. Craving something smoky? Our grilling section has recipes that bring something new and delicious to the barbeque. If you’re seeking a little escapism through food, transport your tastebuds with fresh spins on classic comforts – think pizza and potato salad made with bright veggies and Mediterranean-inspired ingredients. And to get your next friendly gathering o on the right foot, turn to our Halftime Heroes section for crowd-pleasing bites like dips, sliders and next-level nachos. Wishing you a season ﬁlled with delicious meals shared with the people you love! Dig in!

Inside this issue of

Gatherings

4 Easy Weeknight Dinners

Is dinner prep stressing you out? Get dinner on the table fast with our collection of one-pot wonders and more e ortless recipes.

14 Spring Into Seafood

Dive into the season’s freshest catches with light, vibrant seafood recipes perfect for any spring occasion.

24 Halftime Heroes

Score big with crowd-pleasing dips, sliders, and more to fuel the perfect game day.

Score big with crowd-pleasing dips, sliders, and more to fuel the perfect game day.

36 More Mediterranean, Please!

Transport your taste buds to the sunny shores of the Mediterranean with recipes featuring fresh, zesty ﬂavors.

Sizzle up some smoky ﬂavor with juicy steaks, tender seafood and more hoto -the-grill recipes.

58 Kids Club

Sizzle up some smoky ﬂavor with juicy steaks, tender seafood and more hoto -the-grill recipes.

58 Kids Club

Looking for family-friendly fun? Flip to this section for interactive recipes and entertaining activities!

© 2024 Price Chopper and Vimax Media. All rights reserved. All articles in this magazine are written and edited by professionals. Vimax Media makes no representation as to the accuracy or e cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher.

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Gatherings

are written and edited by

makes no representation as to the accuracy or e cacy of information provided. Reproduction in whole or part is prohibited without permission of the

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reserved. All articles in this magazine

professionals. Vimax Media

publisher.

weeknight dinners

Ever found yourself staring blankly into the fridge, stressed about what to make for dinner during the week? We’ve been there, too. That’s why we’ve selected a variety of dinner recipes to simplify your busy weeknights without sacriﬁcing ﬂavor. Plus, there’s minimal cleanup. No matter how jampacked your schedule is, these satisfying dishes are easy to prep and guaranteed to have the whole family asking for seconds.

Sheet-Pan LemonParmesan Chicken with Broccoli, Tomatoes & Onions

Sheet-Pan LemonParmesan Chicken with

Broccoli, Tomatoes & Onions

Prep: 30 minutes • Roast: 35 minutes

Serves: 4

Prep: 30 minutes • Roast: 35 minutes

Serves: 4

Nonstick cooking spray

1 medium yellow onion, cut into 8 wedges

2 Tbsp. Dijon mustard

2 Tbsp. fresh lemon juice

2 Tbsp. unsalted butter

1 cup panko breadcrumbs

2 Tbsp. grated Parmesan cheese

¼ tsp. ground black pepper

1 ¼ pounds boneless, skinless chicken tenders or breasts, breast cut into 1-inch strips

1 ¾ cups broccoli florets

1 cup grape tomatoes

Fresh thyme sprigs and/or lemon wedges for garnish (optional)

1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Spread onion on prepared pan and spray with cooking spray; roast 10 minutes.

2. In wide, shallow dish, stir mustard, lemon juice and butter. In large zip-top plastic bag, combine breadcrumbs, cheese and pepper.

3. In batches, dip chicken in mustard mixture to coat; add to bag with breadcrumbs and toss to coat.

4. Push onion to 1 side of pan; spray onion and pan with cooking spray. Stir broccoli and tomatoes into onion; place chicken on opposite side of pan. Spray chicken and vegetables with cooking spray.

5. Roast 10 minutes or until bottom of chicken is browned; turn chicken and stir vegetables. Roast 15 minutes or until internal temperature of chicken reaches 165° and vegetables are tendercrisp. Makes about 16 pieces chicken and 3 cups vegetables.

6. Serve chicken and vegetables garnished with fresh thyme sprigs and lemon wedges, if desired. Approximate nutritional values per serving (4 pieces chicken, ¾ cup vegetables): 331 Calories, 14g Fat (5g Saturated), 95mg Cholesterol, 330mg Sodium, 25g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 29g Protein

easy weeknight dinners

Sheet-Pan Shrimp with

Mango-Pepper Sauce & Jasmine Rice

Prep: 20 minutes plus standing • Broil: 12 minutes

Serves: 4

1large yellow bell pepper

½ripe mango, peeled and coarsely chopped

1Tbsp. rice vinegar

2½ Tbsp. packed fresh cilantro plus additional sprigs for garnish (optional)

1 pound raw 21-25 count peeled and deveined shrimp, tails removed and thawed, if necessary

2garlic cloves, minced 1large jalapeño pepper, sliced crosswise 1 ½Tbsp. extra virgin olive oil

¼tsp. ground black pepper

2 packages (8.8 ounces each) ready to serve jasmine rice

1. Position oven rack 4 to 5 inches from broiler; preheat broiler on high. Place bell pepper on rimmed baking pan; broil 8 minutes or until skin is blackened and blistered, turning occasionally. Transfer bell pepper to large bowl; cover with plastic wrap and let stand 10 minutes.

2. Remove skin and stem from bell pepper; remove seeds and coarsely chop. In blender, purée mango, vinegar and bell pepper until slightly chunky. Add cilantro; blend 30 seconds or until cilantro is chopped. Makes about 1 cup.

3. On rimmed baking pan, toss shrimp, garlic, jalapeño, oil and black pepper; spread in single layer and broil 4 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°. Makes about 3 ½ cups.

4. Prepare rice as label directs. Serve shrimp topped with sauce along with rice; garnish with cilantro sprigs, if desired.

Approximate nutritional values per serving (⅔ cup shrimp mixture, ¼ cup sauce, 1 cup rice): 439 Calories, 11g Fat (1g Saturated), 195mg Cholesterol, 495mg Sodium, 58g Carbohydrates, 2g Fiber, 6g Sugars, 0g Added Sugars, 30g Protein

cont'd 6

BIGS® SUNFLOWER SEEDS DAVID® SUNFLOWER SEEDS HEBREW NATIONAL® BEEF FRANKS GULDEN'S® SPICY MUSTARD FRONTERA® SALSA

HUNT'S® KETCHUP BIGS® SUNFLOWER SEEDS DAVID® SUNFLOWER SEEDS HEBREW NATIONAL® BEEF FRANKS GULDEN'S® SPICY MUSTARD FRONTERA® SALSA

HUNT'S® KETCHUP

easy weeknight dinners

One-Pot Pasta

Primavera with Chicken

Prep: 10 minutes • Cook: 20 minutes

Serves: 4

Prep: 10 minutes • Cook: 20 minutes

Serves: 4

1 ½Tbsp. Pompeian® Olive Oil

½ pound boneless, skinless chicken breast, cut into 1 ½-inch pieces ¼tsp. salt

½ pound boneless, skinless chicken breast, cut into 1 ½-inch pieces

¼tsp. salt

¼tsp. ground black pepper

1large carrot, thinly sliced crosswise 1medium red bell pepper, chopped 1garlic clove, crushed with press ½ (16-ounce) package Barilla® Whole Grain Rotini

1large carrot, thinly sliced crosswise

1medium red bell pepper, chopped 1garlic clove, crushed with press

½ (16-ounce) package Barilla® Whole Grain

Rotini

2cups Swanson® Low Sodium Chicken Broth ¼cup frozen peas

1Tbsp. fresh lemon juice

2Tbsp. Kraft® Grated Parmesan Cheese

1. In high-sided, large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken, salt and black pepper; cook 2 minutes or until browned, stirring occasionally. Transfer chicken to bowl.

2. In same skillet, heat remaining ½ tablespoon oil over medium heat. Add carrot and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally.

3. Add rotini and broth; heat to a boil. Reduce heat to low; cover and cook 5 minutes. Add peas and chicken; cover and cook 5 minutes or until rotini is al dente, broth is reduced to a sauce and internal temperature of chicken reaches 165°. Stir in lemon juice. Makes about 5 cups.

4. Serve pasta sprinkled with cheese.

Approximate nutritional values per serving (1 ¼ cups): 330 Calories, 9g Fat (1g Saturated), 36mg Cholesterol, 269mg Sodium, 45g Carbohydrates, 8g Fiber, 3g Sugars, 0g Added Sugars, 23g Protein

4. Serve pasta sprinkled with cheese. Approximate nutritional values per serving (1 ¼ cups): 330 Calories, 9g Fat (1g Saturated), 36mg Cholesterol, 269mg Sodium, 45g Carbohydrates, 8g Fiber, 3g Sugars, 0g Added Sugars, 23g Protein

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cont'd

1 cup whole milk, at room temperature

One-Pot Lemony Brocc i-

Parmesan Pasta

One-Pot Lemony Brocc iParmesan Pasta

15 minutes • Cook: 22 minutes

⅔ cup grated Parmesan cheese

2 Tbsp. fresh lemon juice

1 tsp. lemon zest

½ tsp. kosher salt

2 Tbsp. chopped fresh basil

½ tsp. crushed red pepper flakes

4 minutes or until sauce is thickened, stirring occasionally. Stir in lemon juice, lemon zest and salt; cook, uncovered, 1 minute or until heated through, stirring occasionally. Makes about 5 cups.

2. Serve pasta sprinkled with basil and crushed red pepper.

Prep: 15 minutes • Cook: 22 minutes

Serves: 4

Serves: 4 Tbsp. olive oil medium shallots, thinly sliced crosswise cups small broccoli florets garlic cloves, minced (16-ounce) box cellentani pasta cups vegetable broth

2 Tbsp. olive oil

2 medium shallots, thinly sliced crosswise

2 cups small broccoli florets

3 garlic cloves, minced

½ (16-ounce) box cellentani pasta

2 cups vegetable broth

1. In large high-sided skillet, heat oil over medium-high heat. Add shallots and broccoli; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Stir in pasta, broth and milk; heat to a simmer. Reduce heat to low; cover and cook 12 minutes or until pasta is al dente and liquid is reduced by half, stirring occasionally. Stir in cheese; cover and cook

Chef Tip

Try adding your favorite cooked protein to this dish.

Approximate nutritional values per serving (1 ¼ cups): 417 Calories, 17g Fat (5g Saturated), 18mg Cholesterol, 874mg Sodium, 54g Carbohydrates, 5g Fiber, 7g Sugars, 0g Added Sugars, 15g Protein

Make the most out of every meal.

Scan for recipes.

Seafood into Spring

Spring is the perfect time to indulge in seafood, from succulent shrimp to ﬂaky ﬁsh. Find your favorite fresh catches at your local Price Chopper. Elevate your springtime celebrations and savor seafood all season long with savory salads, seasonal seafood entrées, hearty kabobs and more.

Shrimp & Avocado Salad

Prep: 20 minutes plus cooling

Cook: 6 minutes •

¼cup chopped red onion

1Tbsp. chopped fresh cilantro

1 large avocado, peeled, pitted and chopped 1cup packed baby arugula

Cook: 6 minutes • Serves: 4

Serves: 4

1 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary

2 tsp. salt-free lemon pepper seasoning

1Tbsp. unsalted butter

2Tbsp. fresh lemon juice

2Tbsp. olive oil

¼tsp. salt

2Tbsp. olive oil

¼tsp. salt

¼tsp. ground black pepper

1cup halved cherry tomatoes

1. In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat. Add shrimp; cook 6 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to small bowl; cool slightly.

2. In large bowl, whisk lemon juice, oil, salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.

Approximate nutritional values per serving (1 ½ cups): 306 Calories, 19g Fat (4g Saturated), 203mg Cholesterol, 428mg Sodium, 9g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 27g Protein

5-Ingredient Sheet-Pan Garlic

Bu er Tilapia

Prep: 15 minutes • Roast: 35 minutes

Serves: 4

Nonstick cooking spray

1 ½ pounds red-skinned potatoes, quartered

4 medium carrots, cut into 1-inch pieces

¼ cup refrigerated prepared garlic & herb butter, softened (see Chef Tip) 1 pound fresh green beans, trimmed 4 tilapia fillets (about 1 ¼ pounds)

¼ tsp. fine sea salt

¼ tsp. fresh ground black pepper

1. Preheat oven to 400°; line rimmed baking pan with nonstick aluminum foil and spray with cooking spray. In large bowl, toss potatoes, carrots and 1 tablespoon butter; spread on prepared pan and roast 15 minutes.

2. In medium bowl, toss beans and 1 tablespoon butter. Push potato mixture to 1 side of pan; spread bean mixture on opposite side of pan and roast 10 minutes.

3. Push vegetables to 1 side of pan; place tilapia on opposite side. Top tilapia with remaining 2 tablespoons butter; roast 10 minutes or until internal temperature of tilapia reaches 145°, and vegetables are golden brown and tender. Makes about 8 cups vegetables.

4. Serve tilapia and vegetables sprinkled with salt and pepper.

Chef Tip

To prepare your own garlic & herb butter, stir 2 minced garlic cloves, 4 tablespoons softened unsalted butter, 11⁄2 teaspoons each chopped fresh basil and Italian parsley, and 1⁄4 teaspoon each salt and ground black pepper.

Approximate nutritional values per serving (1 fillet, 2 cups vegetables): 403 Calories, 12g Fat (7g Saturated), 95mg Cholesterol, 499mg Sodium, 42g Carbohydrates, 7g Fiber, 8g Sugars, 0g Added Sugars, 34g Protein

A Perfect Picnic Partner 16 A Perfect Picnic Partner 16

Seafood Spring

Seafood into Spring

Oven-Roasted Salmon with Orange-Avocado

Oven-Roasted Salmon with Orange-Avocado Sauce

Prep: 15 minutes • Roast: 13 minutes

Serves: 4

4salmon fillets (about 5 ounces each)

1 ½tsp. olive oil

½tsp. salt

¼tsp. black pepper

large avocado, peeled, pitted and chopped ¼cup fresh orange juice

1 large avocado, peeled, pitted and chopped ¼cup fresh orange juice

1Tbsp. chopped fresh cilantro ¼tsp. garlic powder packages (8.8 ounces each) ready to serve

1Tbsp. chopped fresh cilantro ¼tsp. garlic powder

2 packages (8.8 ounces each) ready to serve brown rice

1Tbsp. orange zest

tsp. black sesame seeds plus additional for

2 tsp. black sesame seeds plus additional for garnish (optional)

Preheat oven to 375°; line rimmed baking pan with parchment paper. Place salmon on prepared pan and brush with oil; sprinkle with teaspoon salt and ⅛ teaspoon pepper. Roast salmon 13 minutes or until internal temperature reaches 145°.

Preheat oven to 375°; line rimmed baking pan with parchment paper. Place salmon on prepared pan and brush with oil; sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Roast salmon 13 minutes or until internal temperature reaches 145°.

In medium bowl, avocado until almost smooth; stir in orange juice, cilantro, garlic powder, and remaining teaspoon salt and ⅛ teaspoon pepper. Makes about 1 cup sauce.

2. In medium bowl, with back of fork, mash avocado until almost smooth; stir in orange juice, cilantro, garlic powder, and remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Makes about 1 cup sauce.

Prepare rice as label directs; transfer to medium bowl, and stir in zest and sesame seeds. Makes about 3 cups rice mixture.

3. Prepare rice as label directs; transfer to medium bowl, and stir in zest and sesame seeds. Makes about 3 cups rice mixture.

Serve salmon over rice mixture topped with sauce garnished with sesame seeds, if desired. Approximate nutritional values per serving (1 salmon fillet, ¾ cup rice mixture, ¼ cup sauce): 569 Calories, 24g Fat (3g Saturated), 90mg Cholesterol, 481mg Sodium, 50g Carbohydrates, 9g Fiber, 3g Sugars, Added Sugars, 39g Protein

4. Serve salmon over rice mixture topped with sauce garnished with sesame seeds, if desired. Approximate nutritional values per serving (1 salmon fillet, ¾ cup rice mixture, ¼ cup sauce): 569 Calories, 24g Fat (3g Saturated), 90mg Cholesterol, 481mg Sodium, 50g Carbohydrates, 9g Fiber, 3g Sugars, 0g Added Sugars, 39g Protein

cont'd

Chef Tip

Serve along with an heirloom tomato, avocado and couscous salad with a citrus vinaigrette.

Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto

Prep: 20 minutes • Grill: 6 minutes • Serves: 4

8 (10-inch) wooden skewers

½ cup shelled walnuts

1 garlic clove, coarsely chopped

½ cup packed baby arugula

¼ cup extra virgin olive oil

1 ½ Tbsp. fresh lemon juice

1 Tbsp. nutritional yeast

1 ¼ pounds fresh large sea scallops, patted dry

2 medium oranges, quartered, then cut into ½-inch-thick wedges

1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes.

2. In large skillet, toast walnuts over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.

2. In large skillet, toast walnuts over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.

3. In food processor, purée garlic, arugula, oil, lemon juice, nutritional yeast and walnuts. Makes about ½ cup pesto.

2 medium oranges, quartered, then cut into ½-inch-thick wedges

1 bulb fennel, cut into 1-inch pieces

Nonstick cooking spray

½ tsp. salt

Nonstick cooking spray

½ tsp. salt

½ tsp. ground black pepper

3. In food processor, purée garlic, arugula, oil, lemon juice, nutritional yeast and walnuts. Makes about ½ cup pesto.

4. Alternately thread scallops, oranges and fennel onto skewers; spray with cooking spray, and sprinkle with salt and pepper. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature of scallops reaches 145°, turning once. Makes 8 skewers.

5. Serve skewers with pesto.

Approximate nutritional values per serving (2 skewers, 2 tablespoons pesto): 349 Calories, 24g Fat (3g Saturated), 29mg Cholesterol, 797mg Sodium, 19g Carbohydrates, 5g Fiber, 9g Sugars, 0g Added Sugars, 18g Protein

cont'd Seafood into Spring

20 20

Prep: 20 minutes • Cook: 20 minutes • Serves: 6

1 package Hillshire Farm® Smoked Sausage

1 tablespoon butter or margarine

1 package Hillshire Farm® Smoked Sausage

1 tablespoon butter or margarine

1 onion, chopped

1 red bell pepper, seeded, chopped

1 green bell pepper, seeded, chopped

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

Cut sausage into ½” slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.

½ teaspoon Tabasco® Red Pepper Sauce

Tabasco® Red Pepper Sauce

½ teaspoon ground black pepper

¼ teaspoon crushed red pepper akes

½ pound large raw shrimp, peeled, deveined BEN’S ORIGINAL™

6 cups hot cooked BEN’S ORIGINAL™

Salt to taste

Long Grain White Rice Salt to taste

1. Cut sausage into ½” slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.

Stir in tomatoes, pepper sauce, black pepper, crushed red pepper akes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.

½ pound large raw shrimp, peeled, deveined

2. Stir in tomatoes, pepper sauce, black pepper, crushed red pepper akes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.

Gently stir in hot rice and cook 3-5 minutes or until heated through.

3. Gently stir in hot rice and cook 3-5 minutes or until heated through.

Hillshire Farm® Smoked Sausage is the savory secret to mastering this classic Cajun, quick jambalaya recipe.

22 22

THE BEST DAYS START AT

BREAKFAST

BREAKFAST

HEROES HALFTIME HEROES HALFTIME

featured products

Feeling the pressure of planning the ultimate gameday menu? Don’t worry; we’re here to make it easy-peasy. Get ready to score big with our lineup of mouthwatering fan favorites. From irresistible dips to savory sliders and elevated nachos, wow your hungry crowd with ease.

Candied Bacon and Roasted Tomato BLT Basketball Sliders

Candied Bacon and Roasted Tomato

BLT Basketball Sliders

Prep: 25 minutes • Roast: 32 minutes

Serves: 6

featured products

Prep: 25 minutes • Roast: 32 minutes

Serves: 6

⅓cup light brown sugar

1tsp. ground black pepper

1tsp. ground black pepper

12slices Sugardale® Thick Sliced Bacon

4Roma tomatoes, sliced ¼-inch thick crosswise

1Tbsp. olive oil

12 King’s Hawaiian® Slider Buns

Nonstick cooking spray

Betty Crocker® Black Writing Gel

⅓cup garlic aioli

Betty Crocker® Black Writing Gel ⅓cup garlic aioli

12small bibb lettuce leaves

1. Preheat oven to 400°; line 2 rimmed baking pans with parchment paper. In small bowl, whisk sugar and pepper. Place bacon in single layer on 1 prepared pan; rub both sides with sugar mixture.

12slices Sugardale® Thick Sliced Bacon 4Roma tomatoes, sliced ¼-inch thick crosswise

1. Preheat oven to 400°; line 2 rimmed baking pans with parchment paper. In small bowl, whisk sugar and pepper. Place bacon in single layer on 1 prepared pan; rub both sides with sugar mixture.

2. In medium bowl, gently toss tomatoes and oil; place in single layer on second prepared pan. Roast bacon 25 minutes or until crisp; roast tomatoes 18 minutes or until tender. Transfer bacon to paper towel-lined plate; cool slightly and cut each slice crosswise in half.

3. Place buns, cut side up, on rimmed baking pan; spray with cooking spray. Bake buns 7 minutes or until lightly browned; cool slightly. Lightly brush writing gel on top halves of buns to create the “black groove lines” of a “basketball.”

4. Spread top halves of buns with aioli; top bottom buns with lettuce, bacon, tomatoes and top halves of buns. Makes 12 sliders.

Chef Tip

Chef Tip

Serve sliders with your favorite barbeque sauce for dipping.

Approximate nutritional values per serving (2 sliders): 370 Calories, 15g Fat (1g Saturated), 16mg Cholesterol, 587mg Sodium, 52g Carbohydrates, 3g Fiber, 20g Sugars, 18g Added Sugars, 13g Protein

4. Spread top halves of buns with aioli; top bottom buns with lettuce, bacon, tomatoes and top halves of buns. Makes 12 sliders.

Approximate nutritional values per serving (2 sliders): 370 Calories, 15g Fat (1g Saturated), 16mg Cholesterol, 587mg Sodium, 52g Carbohydrates, 3g Fiber, 20g Sugars, 18g Added Sugars, 13g Protein

Tight on time? Whether you’re craving rotisserie, tenders or fried goodness, our Chopper Chicken is ready to eat and enjoy!

Grilled Shredded Chicken Tot-Chos

Prep: 15 minutes • Grill: 21 minutes • Serves: 8

Nonstick cooking spray

4slices thick-cut applewood smoked bacon

1bag (32 ounces) frozen potato tots

1 ½cups shredded skinless Chopper Chicken meat

1 ½cups shredded Mexican blend cheese

2small Roma tomatoes, chopped

½cup drained pickled jalapeño pepper slices

½cup sour cream

¼cup chopped green onions

1. Prepare outdoor grill for direct grilling over medium-high heat; spray rimmed baking pan with cooking spray. Cut 12-inch square sheet aluminum foil; fold up edges to create 1-inch rim, crimping corners to secure. Place bacon on foil and place on hot grill rack; cover and cook 6 minutes or until crisp, turning once. Transfer bacon to cutting board; coarsely chop.

2. Spread tots on prepared pan and place pan on hot grill rack; cover and cook 10 minutes or until golden brown, stirring once halfway through cooking. Top tots with chicken, cheese, tomatoes, jalapeños and bacon; cover and cook 5 minutes or until cheese is melted.

3. Serve tots topped with sour cream and green onions. Makes about 8 cups.

Approximate nutritional values per serving (1 cup): 446 Calories, 28g Fat (9g Saturated), 64mg Cholesterol, 1011mg Sodium, 28g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 21g Protein

featured products

BaconCheddar Dip

Prep: 20 minutes • Bake: 25 minutes • Serves: Nonstick cooking spray

6slices Oscar Mayer® Thick Cut Bacon, chopped 1package (16 ounces) Daisy® Sour Cream

1 block (8 ounces) Kraft® Sharp Cheddar Cheese , shredded (about 2 cups) 1 package (8 ounces) Philadelphia® Cream Cheese, softened

1 cup sliced green onions plus additional for garnish (optional)

2tsp. garlic powder

2tsp. onion powder

1 ½tsp. paprika

1. Preheat oven to 400°; spray 1-quart baking with cooking spray. In large skillet, cook bacon medium-high heat 6 minutes or until crisp, stirring occasionally; with slotted spoon, transfer bacon paper towel-lined plate.

2. In large bowl, stir sour cream, Cheddar cheese, cream cheese, onions, garlic powder, onion powder, paprika and bacon; spread in prepared dish. Bake dip 25 minutes or until edges are bubbly and top is golden brown. Makes about 4 cups.

3. Serve dip garnished with green onions, if desired.

Chef Tip

Serve dip with tortilla chips, bell pepper strips, celery sticks, cherry tomatoes and/or crackers. Approximate nutritional values per serving (½ cup): 358 Calories, 32g Fat (18g Saturated), 98mg Cholesterol, 396mg Sodium, 6g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 13g Protein

cont'd

HEROES HEROES HALFTIME HALFTIME

cont'd HEROES HEROES HALFTIME HALFTIME

TRY REAL, NATURAL CHEESE

WITH DELICIOUS PAIRINGS

HEROES HEROES HALFTIME HALFTIME

HEROES HEROES HALFTIME HALFTIME

Olé Philly Cheesesteak Sliders

Prep: 30 minutes plus standing

Bake: 12 minutes • Serves: 12

4tsp. vegetable oil

12mini sweet peppers, halved lengthwise

2medium jalapeño peppers, sliced

1small white onion, halved and sliced ¼tsp. salt

¼tsp. ground black pepper

1¼pounds deli sliced roast beef, chopped

2 packages (12 rolls each) favorite Hawaiian rolls, split lengthwise

2. In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Add beef; cook 10 minutes, stirring frequently. Drain any liquid from skillet.

3. Place bottom halves of rolls on prepared pan; layer with beef and sweet pepper-onion mixture. Pour queso over sweet pepper-onion mixture; top with top halves of rolls. Dot tops of sliders with butter; loosely cover with aluminum foil.

2 packages (12 rolls each) favorite Hawaiian rolls, split lengthwise

1cup salsa con queso

3Tbsp. unsalted butter, softened

1. Preheat oven to 350°; line rimmed baking pan with aluminum foil. In large skillet, heat 2 teaspoons oil over medium-high heat. Add sweet peppers, jalapeño peppers, onion, salt and black pepper; cook 10 minutes or until tender, stirring occasionally; transfer to bowl.

4. Bake sliders 10 minutes, rotating pan once; uncover and bake 2 minutes or until tops of sliders are lightly browned. Let stand 5 minutes; cut into sliders. Makes 24 sliders.

Approximate nutritional values per serving (2 sliders): 301 Calories, 11g Fat (5g Saturated), 65mg Cholesterol, 1051mg Sodium, 37g Carbohydrates, 1g Fiber, 12g Sugars, 10g Added Sugars, 15g Protein

cont'd

©2024 Daisy Brand, LLC. *Source IRI, Volume 52 week ending 12/31/2023. America’s favorite Cottage Cheese, in single serve, plain and paired with real fruit compote. ONLY DAISY ® Cottage Cheese will do. Discover why DaisyBrand.com 30 ©2024 Daisy Brand, LLC. *Source IRI, Volume 52 week ending America’s favorite Cottage Cheese, in single serve, plain and paired with real fruit compote. ONLY DAISY ® Cottage Cheese will do. Discover why DaisyBrand.com 30

31 31

Grilling Outdoors?

Gotta Have S’mores! Grilling Outdoors?

Gotta Have S’mores!

100% GRADE A MILK AND CREAM

35 35

mediterranean,more please!

mediterranean,more please!

From reducing the risk of cardiovascular disease to enhancing cognitive function, the Mediterranean diet has been shown to have a powerful impact on the mind and body. If you want to start reaping its beneﬁts, we’re providing tasty recipes to make embracing this eating style a breeze.

Mini Mediterranean Cauliﬂower Crust Pizzas

Mini Mediterranean

Cauliﬂower Crust Pizzas

Prep: 20 minutes • Bake: 30 minutes • Serves: 4 4large eggs

Prep: 20 minutes • Bake: 30 minutes • Serves: 4large eggs

1 package (12 ounces) refrigerated riced cauliflower

2garlic cloves, minced

1 ¼cups almond flour

2 Tbsp. chopped fresh basil plus additional for garnish (optional)

2 Tbsp. chopped fresh basil plus additional garnish (optional)

½pint cherry tomatoes, halved

¼small red onion, thinly sliced

⅓ cup chopped, drained quartered artichoke hearts in water

½pint cherry tomatoes, halved ¼small red onion, thinly sliced ⅓ cup chopped, drained quartered artichoke hearts in water

¼cup drained chopped roasted red peppers

¼cup crumbled reduced fat feta cheese

1. Preheat oven to 400°; line 2 rimmed baking pans with parchment paper. In large bowl, whisk eggs; stir in cauliflower, garlic, flour and basil. Divide cauliflower mixture into 4 balls; with hands, shape each into 6-inch circle (about ½-inch thick) on prepared pans. Bake crusts 20 minutes or until golden brown.

2. Top crusts with tomatoes, onion, artichokes, peppers and cheese; bake 10 minutes or until edges are crisp and vegetables are lightly browned. Makes 4 pizzas.

2. Top crusts with tomatoes, onion, artichokes, peppers and cheese; bake 10 minutes or until edges are crisp and vegetables are lightly browned. Makes 4 pizzas.

3. Cut each pizza into 4 pieces; serve garnished with basil, if desired.

Approximate nutritional values per serving (1 pizza): 367 Calories, 24g Fat (4g Saturated), 192mg Cholesterol, 474mg Sodium, 18g Carbohydrates, 6g Fiber, 5g Sugars, 0g Added Sugars, 19g Protein

Fresh & Flavorful Ways to Eat More Veggies

Are you feeling bored with the same old vegetables on your plate? Want to add some excitement to your meals while boosting your health? Look no further than the Mediterranean diet! This delicious and nutritious way of eating is based on the traditional cuisine of Greece, Italy and Spain. And at the heart of it

all are vegetables. The Mediterranean diet focuses on a plant-based approach to eating, with an abundance of fresh veggies, fruits, whole grains, legumes, nuts and seeds. These foods are brimming with essential vitamins, minerals, fiber and antioxidants that support good health and can help prevent chronic diseases.

If you’re wondering how to start incorporating more veggies into your diet the Mediterranean way, here are some ideas to get you going:

Make them the star of your plate

Lean on the power of herbs and spices

Roast a variety of colorful vegetables like bell peppers, eggplant, zucchini and sweet potatoes. Drizzle them with olive oil, sprinkle with herbs like oregano and thyme, and top with a crumble of feta cheese for a burst of Mediterranean flavor.

Experiment with new ﬂavors

Experiment with new ﬂavors and textures

Add a variety of fresh veggies to meals for a rainbow of colors and textures. Try making a salad with arugula, shaved fennel and oranges for a refreshing, bright taste. Or mix up a batch of ratatouille with eggplant, zucchini, tomato and onion for a hearty and satisfying meal.

The Mediterranean diet uses a variety of flavorful herbs like basil, mint, parsley and rosemary, as well as spices like cumin, coriander and paprika. These can add depth and complexity to any vegetable dish, making them more exciting and delicious.

Snack on veggie-based dips

Use veggies as the base of meals

Consider swapping out carbs like pasta or rice for roasted vegetables, adding leafy greens to smoothies or using zucchini or spaghetti squash as a noodle substitute. Get creative and experiment with di erent veggie combinations to discover new and exciting ﬂavors.

Snack on veggie-based dips

- style, ve gg ie-based gh anous h an d s nacking. y d peppers

kp ea s, b s n d , a hips, d

Several Mediterranean-style, veggie-based dips like hummus, baba ghanoush and tzatziki are perfect for snacking. You can create your own by blending veggies like roasted red peppers and eggplant with chickpeas, garlic and flavorful herbs and spices like cumin and parsley. Use them as a spread for sandwiches, a dip for veggies or pita chips, or a topping for roasted meats or fish.

- style, ve gg ie-based gh anous h an d s nacking. y blending d peppers kp ea s, b s n d , a hips, d

PESTO PASTA PERFECTED

MADE WITH HIGH QUALITY INGREDIENTS

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mediterranean,more please!

Mediterranean Potato Salad

Prep: 15 minutes plus cooling

Cook: 10 minutes • Serves: 8

1 ½ pounds red potatoes (about 10 potatoes), cut into ¾-inch pieces

3Tbsp. extra virgin olive oil

3Tbsp. fresh lemon juice

1 tsp. chopped fresh dill plus additional for garnish (optional)

1. In large covered saucepot, heat potatoes and enough water to cover by 1 inch to a boil over high heat; reduce heat to medium and simmer, uncovered, 10 minutes or until potatoes are easily pierced with a knife. Drain potatoes; cool completely.

1 tsp. chopped fresh dill plus additional for garnish (optional)

1tsp. kosher salt

½tsp. ground black pepper

½small red onion, thinly sliced

1cup loosely packed baby spinach

½cup crumbled feta cheese

⅓ cup drained chopped roasted red peppers

2. In large bowl, whisk oil, lemon juice, dill, salt and black pepper. Add onion, spinach, cheese, roasted red peppers and potatoes; toss. Makes about 6 cups.

3. Serve potato salad sprinkled with dill, if desired. Approximate nutritional values per serving (¾ cup): 145 Calories, 7g Fat (2g Saturated), 8mg Cholesterol, 390mg Sodium, 17g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 3g Protein

cont'd 40

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 Fajita Chicken Tacos recipe.

more please!

mediterranean,

cont'd

Almond-Crusted Pork Tenderloin with Potatoes and Broccoli (Day 1)

Prep: 20 minutes • Roast: 20 minutes • Serves: 4

Potatoes and Broccoli

Pork Tenderloin

Nonstick cooking spray

½cup sliced almonds

1 pound baby red skin potatoes, quartered

⅓cup panko breadcrumbs

1tsp. dried Italian seasoning

2 garlic cloves, minced

2Tbsp. olive oil

1 Tbsp. finely chopped fresh parsley

½tsp. salt

½tsp. onion powder

1tsp. dried Italian seasoning ½tsp. onion powder

½tsp. smoked paprika

1 Tbsp. finely chopped fresh parsley

½tsp. ground black pepper

½tsp. salt

½tsp. ground black pepper

2 small Smithfield® Pork Tenderloins (about 1 pound each)

6cups broccoli florets

2Tbsp. Dijon mustard

1Tbsp. fresh lemon juice

1Tbsp. lemon zest

1. Preheat oven to 400°; line 2 rimmed baking pans with aluminum foil and spray with cooking spray.

Potatoes and Broccoli

2. On half of 1 prepared pan, toss potatoes, garlic, 1 tablespoon oil, parsley, salt and pepper; on opposite side, toss broccoli, lemon juice, lemon zest and remaining 1 tablespoon oil.

Pork Tenderloin

3. In food processor, pulse ¼ cup almonds until finely ground; add remaining almonds and pulse until small pieces remain. Transfer almonds to medium bowl; stir in breadcrumbs, Italian seasoning, onion powder, paprika and pepper. Makes about ¾ cup plus 2 tablespoons.

4. Place pork on second prepared pan; brush all sides with mustard, then coat with almond mixture. Roast pork and vegetables 20 minutes or until internal temperature of pork reaches 145° and vegetables are tender.

5. Cut 1 pork tenderloin into 8 slices; serve with potatoes and 2 cups broccoli. Slightly cool remaining pork tenderloin and broccoli; wrap with aluminum foil and refrigerate up to 2 days. Use leftover pork and broccoli in the Mediterranean Grain Bowl with Almond-Crusted Pork Tenderloin recipe.

Day 1 cont'd

Approximate nutritional values per serving (2 slices pork, about 3.5 ounces potatoes, ½ cup broccoli florets ): 328 Calories, 11g Fat, 2g Saturated Fat, 61mg Cholesterol, 476mg Sodium, 30g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 28g Protein

Day 1

Mediterranean Grain Bowl with

Day 2 Mediterranean Grain Bowl with Almond-

AlmondCrusted Pork Tenderloin (Day 2)

Crusted Pork Tenderloin (Day 2)

Prep: 10 minutes • Roast: 8 minutes

Serves: 4

1 leftover Almond-Crusted Pork Tenderloin Almond-Crusted Pork Tenderloin with Potatoes and Broccoli recipe), cut into ½-inch pieces

1 leftover Almond-Crusted Pork Tenderloin (from Almond-Crusted Pork Tenderloin with Potatoes and Broccoli recipe), cut into ½-inch pieces

4cups cooked brown rice

2cups coarsely chopped baby spinach

2cups leftover roasted broccoli florets

¼cup Italian dressing

¼ cup drained and coarsely chopped roasted red peppers

¼cup reduced fat crumbled feta cheese

Preheat oven to 400°. Wrap pork in aluminum foil; roast 8 minutes or until heated through.

1. Preheat oven to 400°. Wrap pork in aluminum foil; roast 8 minutes or until heated through.

In large bowl, toss rice, spinach, broccoli and dressing. Makes about 4 ½ cups.

2. In large bowl, toss rice, spinach, broccoli and dressing. Makes about 4 ½ cups.

Divide rice mixture into 4 bowls; top with pork, peppers and cheese.

3. Divide rice mixture into 4 bowls; top with pork, peppers and cheese.

Approximate nutritional values per serving (1 bowl):

495 Calories, 2g Fat (3g Saturated), 64mg Cholesterol, 595mg Sodium, 52g Carbohydrates, 8g Fiber, 3g Sugars, 1g Added Sugars, 31g Protein

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Fire UpThe Grill!

Fire up the grill and surprise your taste buds with some of our favorite grilled recipes! Whether it’s mouthwatering surf and turf featuring inventive compound butters or easy smash burger tacos, we’ve got something for everyone. The best part? These grilled recipes take less than 35 minutes to make and satisfy your craving for something fresh and delicious.

Chef Tip

Butter can be prepared, covered refrigerated up to 5 days

advance. Let stand at room temperature 1 hour before grilling.

Grilled Filet & Shrimp

with Chili-Garlic-Basil Butter or Bacon-Jalapeño Butter

Grilled Filet & Shrimp with Chili-Garlic-Basil

Butter or Bacon-Jalapeño Butter

Chili-Garlic-Basil Butter Prep: 10 minutes

Bacon-Jalapeño Butter Prep: 10 minutes • Cook: 6 minutes

Butter can be prepared, covered and refrigerated up to 5 days in advance. Let stand at room temperature 1 hour before grilling.

Bacon-Jalapeño Butter Prep: 10 minutes • Cook: 6 minutes

Filet & Shrimp Prep: 10 minutes plus soaking and standing

Grill: 16 minutes Serves: 4

Chili-Garlic-Basil Butter

2garlic cloves, minced

½ cup unsalted butter (1 stick), softened

¼tsp. black pepper

½ cup unsalted butter (1 stick), softened

3Tbsp. chopped fresh basil

¼tsp. black pepper

1Tbsp. chopped fresh cilantro

1Tbsp. chopped jalapeño pepper

3Tbsp. chopped fresh basil

1Tbsp. fresh lime zest

¼tsp. ground cayenne pepper

¼tsp. salt

Filet & Shrimp

1Tbsp. chopped jalapeño pepper

Filet & Shrimp

4(8-inch) wooden skewers

¼tsp. ground cayenne pepper

¾tsp. salt

¼tsp. salt

¼tsp. black pepper

Bacon-Jalapeño Butter

3slices Smithfield Bacon

4(8-inch) wooden skewers

¾tsp. salt

½tsp. black pepper

¼tsp. garlic powder

4 petite Certified Angus Beef®

3slices Smithfield Bacon

1garlic clove, minced

¼ cup plus 2 Tbsp. unsalted butter, softened

Filet Mignon (about 4 ounces each)

4 petite Certified Angus Beef® Filet Mignon (about 4 ounces each)

2Tbsp. Bertolli® Extra Virgin Olive Oil

¼ cup plus 2 Tbsp. unsalted butter, softened

½Tbsp. fresh lemon juice

¼tsp. salt

½Tbsp. fresh lemon juice

¼tsp. salt

Chili-Garlic-Basil Butter

2Tbsp. Bertolli® Extra Virgin Olive Oil

16 Sea Best® 16-20 Count Tail-On Peeled and Deveined Raw Shrimp , thawed if necessary

In small bowl, stir garlic, butter, basil, lime zest, cayenne pepper, salt and black pepper; transfer 2 tablespoons to small bowl. Makes about ½ cup.

1. In small bowl, stir garlic, butter, basil, lime zest, cayenne pepper, salt and black pepper; transfer 2 tablespoons to small bowl. Makes about ½ cup.

Bacon-Jalapeño Butter

In large skillet, cook bacon over medium heat 6 minutes or until crisp, turning once; transfer to paper towel-lined plate. Break bacon into pieces. Makes about 3 tablespoons.

2. In large skillet, cook bacon over medium heat 6 minutes or until crisp, turning once; transfer to paper towel-lined plate. Break bacon into pieces. Makes about 3 tablespoons.

In food processor, process garlic, butter, lemon juice, salt and black pepper until smooth, scraping bowl occasionally. Add cilantro, jalapeño pepper and bacon; process until just combined and transfer 2 tablespoons to small bowl. Makes about ½ cup.

Filet & Shrimp

3. In food processor, process garlic, butter, lemon juice, salt and black pepper until smooth, scraping bowl occasionally. Add cilantro, jalapeño pepper and bacon; process until just combined and transfer 2 tablespoons to small bowl. Makes about ½ cup.

Filet & Shrimp

Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 20 minutes.

4. Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 20 minutes.

In small bowl, stir ½ teaspoon salt, ¼ teaspoon black pepper and garlic powder. Rub both sides of steaks with 1 tablespoon oil; sprinkle with garlic powder mixture. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

5. In small bowl, stir ½ teaspoon salt, ¼ teaspoon black pepper and garlic powder. Rub both sides of steaks with 1 tablespoon oil; sprinkle with garlic powder mixture. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

In large bowl, toss shrimp, and remaining ¼ teaspoon each salt and black pepper and 1 tablespoon oil; thread onto skewers. Place skewers on hot grill rack; cook, uncovered, 6 minutes or until shrimp turn opaque throughout, brushing occasionally with either reserved 2 tablespoons butter mixture and turning once.

6. In large bowl, toss shrimp, and remaining ¼ teaspoon each salt and black pepper and 1 tablespoon oil; thread onto skewers. Place skewers on hot grill rack; cook, uncovered, 6 minutes or until shrimp turn opaque throughout, brushing occasionally with either reserved 2 tablespoons butter mixture and turning once.

Serve steaks and skewers with remaining 6 tablespoons butter mixture.

7. Serve steaks and skewers with remaining 6 tablespoons butter mixture.

Grilled Filet & Shrimp with Chili-Garlic-Basil Butter: Approximate nutritional values per serving (1 steak, 1 skewer, 1 ½ tablespoons butter): 644 Calories, 53g Fat (24g Saturated), 290mg Cholesterol, 853mg Sodium, 1g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 40g Protein

Grilled Filet & Shrimp with Bacon-Jalapeño Butter: Approximate nutritional values per serving (1 steak, 1 skewer, 1 ½ tablespoons butter): 612 Calories, 49g Fat (21g Saturated), 280mg Cholesterol, 932mg Sodium, 1g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 41g Protein

Fire UpThe Grill!

Fire UpThe Grill! cont'd

Grilled Lemon-Garlic Chicken Salad

Prep: 15 minutes plus marinating and standing • Grill: 16 minutes • Serves: 4

1 large garlic clove, minced

2 Tbsp. fresh lemon juice

1 ½ Tbsp. dried oregano

2 tsp. lemon zest

2 tsp. stone ground mustard

¼ tsp. salt

2 tsp. stone ground mustard

¼ tsp. salt

¼ tsp. ground black pepper

½ cup olive or canola oil

1 ¼ pounds boneless, skinless chicken breasts, pounded to ½-inch thickness

8 cups chopped romaine lettuce

2 Roma tomatoes, chopped

1 small seedless cucumber, chopped

¼ cup crumbled feta cheese

¼ cup pitted Kalamata olives, sliced

1. In small bowl, whisk garlic, lemon juice, oregano, lemon zest, mustard, salt and pepper; whisking constantly, slowly drizzle in oil to emulsify. Makes about ⅔ cup marinade.

2. Place chicken in large zip-top bag; pour ½ cup marinade over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate at least 1 or up to 8 hours.

3. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 16 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken into ½-inch slices.

4. Divide lettuce, tomatoes, cucumber, cheese, olives and chicken over 4 plates; drizzle with remaining marinade. Approximate nutritional values per serving (1 salad): 390 Calories, 24g Fat (5g Saturated), 110mg Cholesterol, 435mg Sodium, 8g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 35g Protein

Ground Turkey

Pad Thai

Scan here for recipe inspo!

Today, we come together for something special

Scan here for recipe inspo! 49

Today, we come together for something special

A Guide to GREAT GRILLING

Whether you’re a rookie or a seasoned BBQ master, use these tips to grill your favorite meats and plant-based proteins like a pro all summer long.

Whether you’re rookie or a seasoned BBQ master, use these tips to grill your favorite meats and plant-based proteins like a pro all summer long.

Tips & Tricks

Fresh & Clean: To keep food tender and prevent sticking, preheat the grill with the lid closed for at least 10 minutes before adding the food. It’s easier to remove food debris when the grill is hot, so clean grates thoroughly with a sturdy, long-handled wire brush after preheating or immediately after use.

Grill More than Meat!

Tame the Flames: To reduce flare-ups and prevent charring, select lean cuts of meat, trim excess fat and remove poultry skin. Keep a spray bottle of water nearby to douse any unexpected flare-ups in a snap.

Grill More than Meat!

Experiment with these center-of-the-plate options that are pescatarian and veg-friendly.

Fish: Firm fish such as salmon, halibut, mahi-mahi, swordfish and tuna will retain their structure during grilling. Wrap delicate fish like tilapia, cod or shellfish in foil before grilling.

Check the Temp: Don’t rely on a food’s appearance to tell when it’s done! Invest in an instant-read thermometer to ensure foods are cooked to a safe internal temperature.

Give it a Rest: Rest finished meats on a clean platter, tented with foil, for about 10 minutes before serving so juices can redistribute evenly.

Fish: Firm fish such as salmon, halibut, mahi-mahi, swordfish and will retain their structure during grilling. Wrap delicate fish like tilapia, cod or shellfish in foil before grilling.

Tofu: Paired with a delicious marinade, tofu is great for grilling. Press firm or extra firm tofu completely and marinate before grilling. Keep the pieces relatively big, and use a flat spatula to handle tofu on the grill. Grill tofu for 6 to 7 minutes on each side. Unlike meat, tofu can’t be undercooked – it’s ready when the outside is golden and crisped.

Give it a Rest: Rest finished meats on a clean platter, tented with foil, for about 10 minutes before serving so juices can redistribute evenly.

Save the Sauce for Last: Many sauces contain sugar, which can burn quickly, so add them towards the end of grilling.

Tofu: Paired with a delicious marinade, tofu is great for grilling. Press firm or extra firm tofu completely and marinate before grilling. Keep the pieces relatively big, and use a flat spatula to handle tofu on the Grill tofu for 6 to 7 minutes on each side. Unlike meat, tofu can’t be undercooked – it’s ready when the outside is golden and crisped.

Portobello Mushrooms: Meaty and savory yet meatless, portobellos are a delicious, versatile, veg-friendly grilling option. Twist out the stems (discard or save for another use!) and use a damp cloth to wipe the mushrooms clean. Grill portobello mushrooms for 3 to 4 minutes on each side.

Portobello Mushrooms: Meaty and savory yet meatless, portobellos are a delicious, versatile, veg-friendly grilling option. Twist out the (discard or save for another use!) and use a damp cloth to wipe the mushrooms clean. Grill portobello mushrooms for 3 to 4 minutes each side.

Take the guesswork out of grilling with this handy chart!

MEATTYPE COOKING TEMPCOOK TIME

Beef Steak (boneless)

Beef

Medium-high5-6 minutes per side

Steak (bone-in) High 16 minutes

Tenderloin

Pork Boneless chops

Boneless chops

Pork

Bone-in chops

Tenderloin

Bone-in chops

Tenderloin

Medium-high5 minutes per side

Medium-high4 minutes per side

Medium6 minutes per side

Medium-high25 minutes

Chicken Boneless, skinless chicken breastMedium5 minutes per side

Chicken

Boneless, skinless chicken breastMedium5 minutes per side

Drumsticks & wings

Thighs

Fish Fillets

Fish

Shrimp

Drumsticks & wings

Thighs

Fillets

Shrimp

Medium-high20 minutes

Medium-high4 minutes per side

Medium-high3-5 minutes per side

Medium-high3-5 minutes per

Medium-high3 minutes per side

the guesswork out of grilling with this handy chart!

Take

MEATTYPE COOKING TEMPCOOK TIME

Steak (boneless) Medium-high5-6 minutes per

Steak (bone-in) High 16 minutes

Enjoy without the sniffles, sneezes and allergies

Enjoy without the sniffles, sneezes and allergies

BAKE SPRING LEGENDARY

RHUBARB AND COUNTRY CROCK ®

BAKE SPRING LEGENDARY

RHUBARB AND COUNTRY CROCK

PLANT CREAM TART

INGREDIENTS

PLANT CREAM TART

INGREDIENTS

Tart Crust

•10 tablespoons Country Crock® Plant Butter with Olive Oil, melted cups + 2 tablespoons all-purpose ﬂour cup brown sugar, packed •½ teaspoon salt

•10 tablespoons Country Crock® Plant Butter with Olive Oil, melted

•2 cups + 2 tablespoons all-purpose ﬂour

INSTRUCTIONS

PREP TIME: 30 MIN

INSTRUCTIONS

•1 cup brown sugar, packed

•½ teaspoon salt

•¾ cup sugar

PREP TIME: 30 MIN

COOKING TIME: 45 MIN PORTIONS: 4

COOKING TIME: 45 MIN

PORTIONS: 4

1.Preheat the oven to 350°F. Adjust oven rack to the middle position in the oven.

5.Scrape the rhubarb into a bowl and allow it to cool to room temperature before assembling the tart.

cups chopped thin rhubarb stalks (thinner stalks are sweeter)

•8 cups chopped thin rhubarb stalks (thinner stalks are sweeter)

•¾ cup sugar

•1½ teaspoons orange zest tablespoons water

•½ vanilla bean

Crust Rhubarb Filling Plant Cream Filling Garnish

•1½ teaspoons orange zest

•3 tablespoons water

Rhubarb Filling Plant Cream Filling

•½ cup Country Crock® Plant Cream, chilled cup your favorite vegan cream cheese, cold tablespoons honey (or substitute brown corn syrup)

2. Make Tart Crust: In a medium bowl, whisk together the ﬂour, brown sugar, and salt. Add the melted Country Crock® Plant Butter and stir with a spatula or wooden spoon until a dough forms. Using your hands, press 2⁄3 of the dough into a 9-inch tart pan with a removable bottom. Press the remaining dough into the sides of the pan. Press and smooth the dough with your hands to even thickness.

•½ cup Country Crock® Plant Cream, chilled

•1 cup your favorite vegan cream cheese, cold

•3 tablespoons honey (or substitute brown corn syrup)

•½ vanilla bean

Garnish

•1½ cups Country Crock® Plant Cream, chilled and whipped

3.Place the tart pan on a wire rack set in a rimmed baking sheet and bake until the top edges of the crust are golden brown, 30 to 35 minutes, rotating the pan halfway through baking. Remove the tart from the oven and let it cool to room temperature.

•1½ cups Country Crock® Plant Cream, chilled and whipped

•½ cup pistachios, chopped and toasted

6. Make the Plant Cream Filling: Place the vegan cream cheese and the honey (or substitute) in a large bowl. Scrape the seeds from the vanilla bean and add it to the bowl. Beat with a hand mixer until the mixture is smooth and well combined.

7.With the mixer on low speed, slowly pour in the cold Country Crock® Plant Cream. Once added, increase the speed to medium-high and beat until soft peaks form. Be careful not to overmix.

4. Make Rhubarb Filling: Place the rhubarb, sugar, orange zest, and water in a medium saucepan and bring it to a boil, stirring only enough to dissolve the sugar. Reduce the heat to mediumlow and cook, stirring continuously until the rhubarb is broken down and soft. The ﬁnal mixture should resemble a puree. Add more sugar to taste until the desired sweetness is reached.

7.With the mixer on low speed, slowly pour in the cold Country Crock® Plant Cream. Once added, increase the speed to medium-high and beat until soft peaks form. Be careful not to overmix.

8. Assemble the Tart: Spread roughly ¼ cup of the rhubarb filling across the tart crust. Cover the rhubarb evenly with the whipped plant cream filling, spreading slowly so as not to disturb the rhubarb filling. Top with the remaining rhubarb filling.

9.Garnish the tart with toasted pistachios and a dollop of whipped Country Crock® Plant Cream to serve.

Note: Leftover tart should be covered, refrigerated, and consumed within 2 days.

Fire UpThe Grill!

cont'd 52

Smash Burger Tacos

Prep: 15 minutes • Grill: 5 minutes • Serves: 6 ¼cup Hellmann’s® Mayonnaise

¼cup chopped Mt. Olive® Kosher Dill Spears

1Tbsp. Heinz® Ketchup

1pound KC Pride Ground Chuck

1tsp. hamburger seasoning

1pound KC Pride Ground Chuck 1tsp. hamburger seasoning

6(6-inch) flour tortillas

6 slices Sargento® Medium Cheddar Cheese

1 cup shredded iceberg lettuce

½cup chopped tomatoes ¼cup chopped white onion

1. Preheat outdoor flat-top grill over medium-high heat. In small bowl, stir mayonnaise, 2 tablespoons pickles and ketchup; cover and refrigerate. Makes about ⅓ cup.

2. In medium bowl, gently mix ground chuck and seasoning until combined (do not overmix); form into 6 (½-inch-thick) loose patties. Place patties on hot grill top; cook 2 minutes or until patties are browned, smashing with burger press or spatula. Press 1 tortilla on top of each patty; cook 1 minute. Flip patties with tortillas; top with cheese, cover and cook 2 minutes or until internal temperature of burgers reaches 160° and cheese is melted. Transfer to paper towel-lined plate.

3. Top tacos with lettuce, tomatoes, onion, mayonnaise mixture and remaining 2 tablespoons pickles; fold in half. Makes 6 tacos.

Approximate nutritional values per se rving (1 taco): 43 1 Calories, 26g Fat (10g Saturated), 69mg Cholesterol, 704mg Sodium, 27g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 22g Protein

featured products

Fire UpThe Grill! cont'd

featured products

Grilled Flank Steak with Mango-Habanero Corn Salad

Prep: 15 minutes plus cooling and standing

Grill: 10 minutes • Serves: 4

2 medium ears fresh corn, husks and silks removed

3Tbsp. Pompeian® Olive Oil

1 Certified Angus Beef® Flank Steak (about 1 ¼ pounds)

2Tbsp. McCormick® Taco Seasoning Mix

1large ripe avocado, pitted, peeled and chopped

sprinkle with seasoning. Place corn and steak on hot grill rack; cover and cook 10 minutes or until grill marks appear on corn and internal temperature of steak reaches 135° for medium-rare, turning once. Transfer corn and steak to cutting board. Cool corn completely; cut corn kernels from cob. Tent steak with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

1large ripe avocado, pitted, peeled and chopped

1large ripe mango, peeled, pitted and chopped

½cup crumbled queso fresco

½cup roasted habanero salsa

2 Tbsp. chopped fresh cilantro plus additional for garnish (optional)

2. In large bowl, toss corn, avocado, mango, queso, salsa and cilantro. Makes about 2 ½ cups corn salad.

3. Slice steak across the grain; serve with corn salad garnished with cilantro, if desired.

2 Tbsp. chopped fresh cilantro plus additional for garnish (optional)

1. Prepare outdoor grill for direct grilling over mediumhigh heat. Brush corn with 2 tablespoons oil; brush both sides of steak with remaining 1 tablespoon oil and

3. Slice steak across the grain; serve with corn salad garnished with cilantro, if desired.

Approximate nutritional values per serving (about 4 ounces steak, ⅔ cup corn salad): 518 Calories, 33g Fat (9g Saturated), 71mg Cholesterol, 504mg Sodium, 29g Carbohydrates, 6g Fiber, 15g Sugars, 0g Added Sugars, 30g Protein

55 55

DAY 7

Y2DA8

57 57

Kids Club

Home Run Baseball Dip

Prep: 15 minutes plus chilling • Serves: 16

1package (8 ounces) Neufchâtel cheese, softened

1package (1 ounce) Hidden Valley® Ranch Seasoning Mix

1bag (3 ounces) Oscar Mayer® Real Bacon Bits

1cup Borden® Sharp Cheddar Shredded Cheese

½cup sliced green onions

1container (8 ounces) Philadelphia® Whipped Cream Cheese 2(½-inch) slices red bell pepper, cut crosswise into ⅛-inch slices

1. In medium bowl, stir Neufchâtel cheese and seasoning mix; fold in bacon bits, Cheddar cheese and onions. Roll cheese mixture into a ball; place in center of serving plate and refrigerate 20 minutes.

2. Spread whipped cream cheese over outside of ball to completely cover; gently press pepper slices into cheese ball to create “laces.” Makes about 4 cups.

Approximate nutritional values per serving (¼ cup): 138 Calories, 11g Fat (5g Saturated), 35mg Cholesterol, 367mg Sodium, 3g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 6g Protein

Ready to hit it out of the park with a snack that’ll have your little ones cheering? Our Home Run Baseball Dip is a deliciously fun recipe that’s perfect for making with kids or serving for the whole family to enjoy during game day or any day! Invite the kids to help create the baseball design, then dig in with your favorite dippers for a guaranteed crowd-pleaser.

Ready to hit it out of the park with a snack that’ll have your

Home Run Baseball Dip is a deliciously fun recipe that’s perfect for making with kids or serving for the whole family to enjoy during game day or any day! Invite the kids to help create the baseball design, then dig in with your favorite

Serve with crackers, pretzel rods and/or vegetables.

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Serve with crackers, pretzel rods and/or vegetables.

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Chef Tip Chef Tip

Help the boy mow the Chomper’s lawn! Trace a line, color the pictures, and write how many of each plant shape are in the lawn.

EXPLORE FLAVOR Find great recipes and cooking tips! w h the Best Beef EXPLORE FLAVOR Find great recipes and cooking tips! ® N.Y. Strip Grilled Caesar w h the Best Beef