CREAMY SPICY OLIVE
Sale $3.99
FROZEN READY TO BAKE DELI PINWHEELS
Sale $16 99
BUNS
Sale $8.99 MINI MANDLEBREAD Sale $6.99
AVOCADO ROLL Sale $5.99
KJ DARK CHICKEN CUTLETS
Sale $6.99Ib
KJ CHICKEN LEGS
Sale $3 79Ib
BREADED
CHICKEN CUTLETS
S ale $7.99lb
KJ CHICKEN STEW S ale $7.49Ib
Turn simple ingredients into a beautiful dish with this layered eggplant and rice bake. With crispy eggplant, soft rice, and hearty flavors, it's an easy weeknight dinner that’s sure to impress!
Ingredients:
2- 16 oz. packages breaded eggplant cutlets
½ cup Jasmine/white rice, cooked according to package instructions
½ jar Tuscanini marinara sauce
Mozzarella cheese, shredded or sliced
Grated Parmesan cheese, for sprinkling
Dried basil or oregano, for sprinkling
Directions:
1. Bake or fry the breaded eggplant according to package instructions. Set aside.
2. Preheat your oven to 350° and line a baking sheet with parchment paper.
3. Assembly: Place 1-2 tablespoons of cooked rice on top of an eggplant cutlet. Top with about 1 tablespoon marinara sauce, some Mozzarella cheese, parmesan cheese, and sprinkle of basil or oregano. Add an additional (matching size) cutlet on top to form a sandwich. Repeat with the rest of the cutlets. You can choose to stack two ‘sandwiches’ or keep them with just two cutlets each.
4. Bake for about 15-20 minutes, until the cheese has fully melted. Serve.
These cheesy peppers are a fun new way to make them eat their veggies. You can choose to include the rice for some extra texture and nutrition, or omit it for an equally delicious side.
Ingredients
24 mini peppers (about 2 bags)
1 cup frozen spinach, drained
½ cup white rice, cooked and cooled (optional)
½ cup cottage cheese
2 tablespoons cream cheese
1 cup shredded mozzarella cheese
1 clove crushed garlic
3/4 teaspoon salt
¼ teaspoon black pepper
Cooking oil spray
Directions:
1. Preheat your oven to 375°.
2. Cut off the tops of each pepper, wash, and deseed. Arrange on a lined baking sheet.
3. In a colander, rinse the spinach under hot water and drain well.
4. In a medium bowl, combine the drained spinach, cooked rice (optional), cottage cheese, cream cheese, mozzarella cheese, garlic, salt, and pepper.
5. Spoon the filling into a large ziplock bag. Snip the corner of the bag and carefully pipe the filling into each pepper (Don’t overfill). You might stay with some leftover filling.
6. Spray the peppers with cooking oil spray. Bake for about 25 minutes until the cheese is melted and bubbly. You can broil for a couple of minutes if you prefer a more roasted, browned exterior, Serve.
Tender, spiced salmon, fluffy rice, and a medley of crunchy fresh veggies make these power bowls a healthy and delicious lunch or dinner.
Mexican Salmon Ingredients:
4-5 salmon filets
Oil or cooking oil spray
1 tablespoon freshly-squeezed lime or lemon juice
2 teaspoons cumin
2 teaspoons salt
2 teaspoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon freshly cracked black pepper
¼ teaspoon cayenne pepper, or more if you like real spicy
½ teaspoon dried parsley flakes
Mexican Salmon Directions:
1. Preheat the oven to 450° and line a 9x13 pan with parchment paper.
2. Wash the salmon filets and pat dry.
3. Drizzle with some lemon or lime juice. Generously brush or spray oil on top.
4. Combine the spices in a small bowl. Evenly sprinkle over the salmon (you might stay with some leftover spice rub). Spray with cooking spray or drizzle with oil.
5. Bake for 12-14 minutes, until flaky.
Bowls Components:
Mexican Salmon - see recipe
1 cup Jasmine/white rice, cooked according to package instructions
1 box cherry tomatoes, finely chopped
2-3 English cucumbers, finely chopped
Pea shoots, to taste
1-2 ripe avocados, thinly sliced or cubed
2-3 scallions, thinly sliced
1- 12 oz., can corn, drained
1 can black beans, optional
Tortilla chips, for serving
Fresh lime wedges or your favorite dressing, for serving
Bowls Assembly:
Divide the white rice into separate bowls. Top with a Mexican salmon filet. Add the veggies around the salmon. Drizzle with your favorite dressing or fresh lime juice and serve with some tortilla chips on the side. Enjoy!
BY ZELDY FELDMAN
1 pack romaine lettuce
1 pineapple – cut into wedges and broiled on the top shelf of the oven for 10 minutes until beautifully scorched
2 cans sliced Passion Root hearts of palm, drained
3 bags Passion Root Apple Chips – for an irresistible crisp
4 Persian cucumbers, washed and sliced
1 container of colorful grape tomatoes, sliced into thirds
Seeds from 1 pomegranate
Arrange artfully on a board or platter for a stunning display, or toss together for a more casual vibe.
1 jar Passion Root 100% Fruit Cherry Jam
1/4 cup olive oil
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Blend until smooth for a sweet-tangy finish. Feel free to explore and add your favorite fruits or veggies to complement this refined dressing.
For hearts of palm lovers, the choice between slicing your own or going pre-sliced can make or break your dish. I’ve always opted for whole hearts of palm to avoid toughness—until I discovered Passion Root Company’s sliced hearts of palm. They’re delightfully tender and perfectly flavored. Bonus points for their convenient glass jars, which make storing leftovers a breeze.
Enjoy this vibrant, refreshing salad that’s as visually delightful as it is delicious!
