easter lamb pg. 4 passover brisket pg. 7 all things avocado pg. 9 mother’s day pg. 11

TM Spring ’15 complimentary m p l i m e n t

cinco de a r mayo fi esta y

inside > spring out the grill! MediterraneanMediterranean & IItaliantalian kkabobs,abobs, bakedbaked bbeanseans aandnd more!more!

RT_15Spr.indd 1 3/10/15 11:07 AM Three New Grille

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Our very own Honey Crunch Ham

Uniquely delicious because of its special fl avor and extra special preparation. Glazed in a crunchy-sweet blend of honey and brown sugar, our hams are fully cooked, easy to heat, and because they’re spiral sliced, easy to serve.

See a meat associate for details or to place an order!

RT_15Spr.indd 2 2/26/15 2:59 PM table of contents a letter from Ed Roche 4 easter roast > Simply Roasted Lamb With the snow fi nally melting away after a winter for the with Mint Gremolata record books, we are beyond ready for the tastes and > Pineapple-Rum Glazed Ham celebrations of spring! This edition of Tidbits brings you fresh and fl avorful takes on seasonal and holiday favorites > Lemon Surprise Cake from Roche Bros. 7 passover plate 4 For your Easter spread, we off er an elegant roasted leg of lamb – a great addition to your holiday table alongside our > Coff ee-Rubbed Beef Brisket famous Honey Crunch Ham. For dessert, satisfy everyone’s 7 8 cinco de mayo fi esta sweet tooth with Lemon Surprise Cake. > Sheet Tray The Passover seder would not be the same without brisket on the menu. For a twist on the traditional entrée, we > Chicken Enchilada Soup rub the meat with a sweet and savory mix that includes dark roast ground coff ee. It makes the meat tender and tastes delicious. If you want to serve the traditional meal without waiting for the meat to braise, Roche Bros. Kitchen is cooking up our own slowly roasted brisket, olive & herb roast chicken and more! Starting on page 8, we give you all sorts of new ideas for a festive Cinco de Mayo dinner for the whole family, with nachos fi lling enough to make for dinner, a spicy chicken enchilada soup and suggestions for using an avocado. You know spring is really here when it’s sunny enough to host your fi rst Backyard BBQ of the season. Dust off the grill with our suggestions for creative kabobs from around 8 the world. 11 mother’s day special Wishing you a wonderful spring, from our family to yours. 12 > Veracruz Shrimp en Papillote

12 spring out the grill > Italian Sausage Kabobs > Mediterranean To view our Tidbits virtual magazine, visit us Chicken Kabobs on the web www.rochebros.com > Bacon-Swiss @ Chicken Sandwich > Cowboy Beans © 2015 ViMax Publishing & Marketing, Inc. and Roche Bros. All rights reserved. All articles in Tidbits are written and edited by professionals. ViMax Publishing makes no representation as to the accuracy or effi cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 vimaxmedia.com 3

RT_15Spr.indd 3 3/16/15 11:51 AM easter roast EasterEt didinner iis a tiftime for jjoyous celebration around your dining room table with family and friends. Along with your traditional ham entrée, add a roasted leg of lamb, and give it a fresh, springy edge with our recipe for Mint Gremolata on the side. This easy-to-make, chopped herb features mint, parsley, lemon zest and garlic. It’s the ideal complement to a tender, juicy lamb roast!

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RT_15Spr.indd 4 2/27/15 3:14 PM Simply Roasted Lamb ingredients. Makes about ½ cup. 4. Slice lamb oven; set aside aluminum foil to use later. with Mint Gremolata and serve with gremolata. Spoon some glaze over ham, then return ham to oven. Bake 45 to 55 minutes longer or until Approximate nutritional values per serving: Prep: 15 minutes plus standing 445 Calories, 26g Fat (12g Saturated), 141mg Cholesterol, internal temperature reaches 120°, brushing Broil/Roast: 1 hour 20 minutes • Serves: 8 468mg Sodium, 2g Carbohydrates, 1g Fiber, 43g Protein ham every 15 minutes with additional glaze. Remove ham from oven. Carefully place > Facts. Finds. Flavors. Lamb ham on serving platter. Cover ham loosely 1 boneless half leg of lamb For faster, more even cooking, let lamb stand at room temperature 1 hour before preparing. with reserved foil and let stand 15 minutes (about 3½ to 4 pounds) Broiling the lamb prior to roasting creates a nice, before serving. Internal temperature will rise 3 tablespoons Filippo Berio golden brown sear on the outside. to 140° upon standing. 4. Meanwhile, pour 1½ teaspoons kosher salt any drippings from 13 x 9-inch pan into same 1½ teaspoons freshly ground black pepper saucepan with remaining glaze; heat to boiling 6 garlic cloves, minced Pineapple-Rum Glazed Ham over medium-high heat. Boil 8 to 10 minutes 2 tablespoons chopped fresh Italian or until glaze is thickened and reduced to fl at-leaf parsley leaves Prep: 25 minutes Bake: 1 hour 45 minutes • Serves: 12 about 1e cups. Serve ham with glaze. Mint Gremolata 1 spiral sliced ham (7 to 8 pounds) Approximate nutritional values per serving: 3 garlic cloves, minced 388 Calories, 7g Fat (2g Saturated), ¼ cup fi nely chopped fresh mint leaves 2 jars (12 ounces each) pineapple 108mg Cholesterol, 2430mg Sodium, 2 tablespoons fi nely chopped fresh preserves 37g Carbohydrates, 0g Fiber, 39g Protein parsley leaves ½ cup spiced rum 2 tablespoons lemon zest (such as Captain Morgan®) 5 teaspoons Food Club Dijon 1. Prepare Lamb: Position oven rack 4 to 5 1½ teaspoons grated peeled fresh ginger tips inches from source of heat; preheat broiler. ¾ teaspoon Food Club salt Place rack in large roasting pan; place lamb ¼ teaspoon Food Club pure ground from WISE WORDS from our on rack. Rub all sides of lamb with oil; evenly black pepper sprinkle with . Broil lamb 4 to familyRoche Bros. Associates 5 minutes or until top is browned; turn lamb 1. Preheat oven to 325°. Remove ham from and broil 4 to 5 minutes longer or until top is packaging. Place ham, cut side down, in browned. Remove lamb from oven. 2. Preheat 13 x 9-inch metal, glass or ceramic baking oven to 325°; position oven rack to middle pan; cover loosely with aluminum foil. Bake 1 position. Turn lamb; rub top with garlic and hour. 2. Meanwhile, in small saucepan, heat parsley. Loosely tent lamb with aluminum foil; preserves and rum over medium heat until roast lamb 1 hour 15 minutes or until internal mixture begins to simmer; simmer 10 to 12 temperature reaches 135° for medium-rare. minutes or until glaze thickens and is reduced TransferT lamb to cutting board; cover loosely to about 2 cups. Remove saucepan from heat; with aluminum foil and let stand 15 minutess stir in mustard, ginger, salt and pepper. Makes before slicing. Internal temperature wwillill ririsese to about 2¼ cups glaze. 3. Remove ham from 145° upon standing. 3. Meanwhile,while, prepreparepare Mint Gremolata: In smallll bbowl,oowl, stir totogetherogether all From Our Kitchen to Yours!

Lamb Tip Always purchase your lamb from a reputable and reliable source. It is a more costly cut of meat, so you want to get it from a trusted butcher. When selecting a cut, I always recommend bone-in for extra fl avor. Marinating before cooking is always a goodg idea. Lamb is very tender so only mamarinate two hours at most! OnceOnce cooked, let your lamb sit for 10 to 15 mimminutesnute before carving to allow the meat too take up all the delicious juices. Enjoy!

~ NicholasNicho Patterson MeatMeat ManManager,a Burlington Roche Bros.

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RT_15Spr.indd 5 3/17/15 3:31 PM Lemon Surprise Cake Prep: 15 minutes plus cooling and chilling Bake: 35 minutes • Serves: 16 Nonstick cooking spray 1 package (15.25 ounces) butter recipe yellow cake mix 1 package (3.4 ounces) lemon instant pudding and pie fi lling 4 Roche Bros. large eggs ½ cup Food Club vegetable oil ¾ cup water 2 teaspoons lemon zest 1 jar (10 ounces) Stonewall Kitchen lemon curd ¼ cup water 1 container (8 ounces) Food Club whipped topping, thawed

1. Preheat oven to 350°. Lightly spray 13 x 9-inch metal baking pan with cooking spray. 2. In medium bowl, with mixer on low speed, beat cake mix, pudding mix, eggs, oil, water and lemon zest until moistened. Increase speed to medium; beat 2 minutes longer, scraping bowl occasionally with rubber spatula. 3. Pour batter into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean; cool cake in pan on wire rack 5 minutes. 4. Meanwhile, in medium microwave-safe bowl, stir lemon curd and water. Heat in microwave oven on high 1 minute or until melted; stir until smooth. With end of wooden spoon, poke 24 evenly spaced holes in cake. With rubber spatula, evenly spread lemon curd mixture over cake. Refrigerate cake 20 minutes. Evenly spread whipped topping over cake. Cover and refrigerate up to 3 days.

Approximate nutritional values per serving: 288 Calories, 12g Fat (4g Saturated), 60mg Cholesterol, 311mg Sodium, 42g Carbohydrates, 0g Fiber, 3g Protein

EXPIRES 06/30/2015

©2015 Dean Foods

RT_15Spr.indd 6 3/16/15 7:32 PM passover plate A traditional star of the Passover seder, brisket is a meat that becomes melt-in-your-mouth tender when you cook it slowly in liquid. There are as many popular ingredients to include in your recipe as cooks in the kitchen, from tomatoes, carrots and red wine to and onion soup mix. This year, fi nd a new favorite preparation with our Coff ee-Rubbed Beef Brisket recipe. Dark roast ground coff ee enhances the fl avor and tenderizes the meat, yielding a brisket that is savory, satisfying and a little surprising all at once!

PASSOVER

Coff ee-Rubbed Beef Brisket 2 cups less-sodium beef broth wrap pan with aluminum foil. Roast brisket ¼ cup Food Club pure granulated sugar 20 minutes; reduce oven temperature to 300°. Prep: 25 minutes plus standing 3 tablespoons Food Club Roast 3½ to 4 hours longer or until brisket is Cook/Roast: 4 hours 15 minutes 1½ teaspoons Kitchen Bouquet® fork-tender. Wrap brisket halves in aluminum Serves: 12 ¼ cup potato starch foil; let stand 30 minutes. 4. Meanwhile, pour pan drippings into medium saucepot. Whisk ¼ cup plus 1 tablespoon Food Club 1. Preheat oven to 425°. Place roasting rack in all but ¼ cup broth, sugar, mustard and canola oil in large roasting pan. 2. In wide-bottomed Kitchen Bouquet; heat to simmering over 1 fresh fl at cut beef brisket skillet or sauté pan, heat 2 tablespoons oil medium heat and cook 8 to 10 minutes or (6 to 7 pounds), trimmed, cut over medium-high heat. Add 1 brisket half, until slightly reduced; stirring occasionally. crosswise in half fat side down; cook 5 to 7 minutes or until In small bowl, whisk potato starch and 3 garlic cloves, minced browned, turning once halfway through reserved ¼ cup broth; stir into simmering (about 1 tablespoon) cooking. Transfer brisket to rack in roasting and cook 2 minutes, stirring constantly. 1 small onion, fi nely chopped pan. Wipe skillet with paper towel; repeat 5. Thinly slice brisket across the grain and (about ½ cup) with 2 tablespoons oil and remaining brisket serve with sauce. ½ cup apple butter half. 3. In medium bowl, combine garlic, 3 tablespoons dark roast ground coff ee onion, apple butter, coff ee, pepper, paprika Approximate nutritional values per serving: 1½ teaspoons Food Club pure ground and remaining 1 tablespoon oil. Rub outside 615 Calories, 41g Fat (17g Saturated), black pepper 169mg Cholesterol, 273mg Sodium, of brisket halves with apple butter mixture; 13g Carbohydrates, 0g Fiber, 34g Protein ½ teaspoon smoked paprika place, fat side up, on roasting rack. Tightly

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RT_15Spr.indd 8 2/27/15 4:05 PM cinco de mayo fi esta Turn mealtime into a fun and fl avorful Mexican fi esta this Cinco de Mayo with nachos and all things avocado! Kids and grownups alike will fl ock to the table when there’s fi nger food for dinner. For the nachos, try ground beef, turkey or chicken – or leave it out for a vegetarian version. For extra topping excitement, off er chopped tomatoes, sour cream and on the side. And if you don’t have time to make your own , stop by and take some home from our Roche Bros. Kitchen. Sheet Tray Nachos Avocado fi ve ways Prep: 15 minutes Bake: 5 minutes • Serves: 6 A fruit that many confuse with a vegetable, one avocado boasts twice the potassium as a banana, a high dose of good fats and nearly 20 vitamins and minerals. ¾ pound lean ground beef, turkey or chicken Here are fi ve favorite ways to enjoy its smooth, creamy texture: ¼ cup taco seasoning (from 1 package) 1) 1 cup rinsed and drained canned pinto or Make guacamole: The quintessential avocado creation, guacamole can be Food Club black beans customized to suit all tastes. Dice avocado and add chopped onions, fresh lime 10 cups Full Circle tortilla chips (about 9 ounces) juice, cilantro and salt. For a twist, spice it up with jalapeños or give it tang with 1½ cups Food Club shredded Cheddar pomegranate seeds. Spread it on sandwiches and add it to eggs! and/or Monterey Jack cheese 2) Fill it: Serve a dish with a half of an avocado as the cup! Stuff it with salsa, 1 large jalapeño chile pepper, thinly sliced shrimp , or quinoa as a side or lunch entrée. Or, bake it with eggs, spices (about ¼ cup) and crusty breadcrumbs on top. Toppings: diced avocado, chopped tomatoes, chopped green and/or red 3) Shake it up: It’s an ideal base for shakes and smoothies. Blend an avocado onions, sliced black olives, sour cream or with ice cubes, almond milk, melted chocolate, vanilla extract and honey for a Greek yogurt, salsa and/or chopped fresh decadent shake. Combine frozen berries or other fruits, avocado, and milk or cilantro leaves (optional) yogurt for a balanced breakfast smoothie.

1. Preheat oven to 325°. In large skillet, cook beef 4) Satisfy your sweet tooth: Disguise avocado in chocolate pudding or key with taco seasoning as label directs; fold in beans. lime pie and no one will know how nutritious that dessert really is! Substitute 2. On large rimmed baking pan, evenly spread avocado for butter to make vegan cookies or muffi ns. Remember, it’s a bit chips. Over chips, evenly layer beef mixture, cheese thicker so you might need another liquid to thin out the batter. and jalapeño. Bake 5 to 7 minutes or until cheese melts. Evenly sprinkle with toppings, if desired, and 5) Feed your skin: As good for your skin as your body, avocado blended with a serve immediately. little honey and hot water makes a moisturizing, nutrient-fi lled face mask that Approximate nutritional values per serving: turns your home into a spa! 423 Calories, 22g Fat (8g Saturated), 55mg Cholesterol, 672mg Sodium, 37g Carbohydrates, 4g Fiber, 22g Protein rbtidbits.com How To > Facts. Finds. Flavors. Visit to watch our It’s best to use sturdier tortilla chips to hold up to all Slice an Avocado video. Or, scan this Tag the toppings. Switch things up by using scoop-style with your smart phone! corn chips instead of tortilla chips.

RT_15Spr.indd 9 3/16/15 11:57 AM Chicken Enchilada Soup 2 tablespoons fresh lime juice 2 teaspoons Prep: 20 minutes Sliced avocado, crushed tortilla Cook: 25 minutes • Serves: 8 chips or strips, sliced black olives, sliced green onions, sliced jalapeño and fresh 2 tablespoons Food Club vegetable oil cilantro sprigs for garnish (optional) ½ medium yellow onion, diced 1 garlic clove, minced 1. In large saucepot, heat oil over medium- 1 teaspoon ground cumin high heat. Add onion and garlic; cook 3 ¾ teaspoon ground coriander to 4 minutes or until onion is soft, stirring ¼ teaspoon Food Club salt occasionally. Stir in cumin, coriander and salt; 1 container (32 ounces) Food Club cook 2 minutes, stirring occasionally. 2. Add less-sodium chicken broth broth, tomatoes, enchilada sauce and green 1 can (14.5 ounces) Food Club diced chiles; heat to boiling. Reduce heat to medium- tomatoes, drained low; add beans and tortillas and cook, covered, 1 can (10 ounces) enchilada sauce 8 to 10 minutes or until tortillas begin to soften 1 can (4 ounces) diced mild green chiles and soup thickens, stirring occasionally. Add 1 can (15 ounces) Food Club black beans, chicken and cook, uncovered, 4 to 5 minutes drained or until heated through, stirring occasionally. 8 (6-inch) corn tortillas, cut into ½-inch Remove from heat; stir in cheese, lime juice pieces, pieces separated and hot sauce. Makes about 10 cups. 3. Serve 3½ cups shredded boneless, skinless soup topped with garnishes, if desired. cooked chicken or rotisserie Approximate nutritional values per serving: chicken meat 370 Calories, 15g Fat (6g Saturated), 1½ cups Food Club shredded 80mg Cholesterol, 1280mg Sodium, Cheddar cheese 29g Carbohydrates, 4g Fiber, 28g Protein

Visit rbtidbits.com to watch our Chicken Enchilada Soup video. Or, scan this Tag with your smart phone!

©2015 SALOV©2015 North America Corp. filippoberio.com

on any MARINATED SHRIMP AND CANNELLINI BEANS ® $ 00 Filippo Berio Ingredients: Directions: . Olive Oil • ¾ cup Filippo Berio® Robusto Extra Virgin Olive Oil 1. Combine ¼ cup olive oil, lemon juice, zest, salt, capers, SAVE 1 • Juice of one large lemon, plus the zest parsley and celery salt in a bowl. Add the shrimp and toss CONSUMER: This coupon good only for purchase of product indicated. Any other use constitutes fraud. Limit one coupon per item purchased. Coupon may not be transferred or reproduced. You must pay any sales tax. Void where prohibited. RETAILER: Your redemption of this coupon • 1¼ teaspoons fine sea salt well. Cover and marinate at room temperature for 1 hour certifies agreement and compliance with SALOV North America Corporation Redemption Policy, available upon request at www.nchmarketing.com. Any other use constitutes fraud. Coupons not properly redeemed will be voided. SALOV North America Corporation will reimburse you for the face value • 2 tablespoons capers in salt, well-rinsed or prepare the day before and refrigerate. of the coupon plus 17¢ handling. Cash value 1/100 of 1¢. For redemption, mail to: FILIPPO BERIO, P.O. BOX 880225, EL PASO, TX 88588-0225. • 2 tablespoons chopped parsley Expiration Date 6/30/2015. Not subject to doubling. • ½ teaspoon celery salt 2. In a separate bowl, combine the cannellini beans with 0041736-020354 • 2 pounds cooked and shelled, medium-size shrimp the remaining olive oil, tomatoes and shallots or spring (20 to 40 per pound) onions. Cover and allow to stand for 30 minutes. • 1 cup cherry tomatoes, halved • 1 14-oz. can cannellini beans, drained and rinsed well 3. When ready to serve, combine the cannellini bean mixture • 2 tablespoons minced shallot or spring onions with the shrimp and transfer to a shallow platter. Serve • 8 slices crusty bread, grilled or toasted with slices of grilled bread.

5 41736 15276 7 Recipe provided by: Chef Mary Ann Esposito

RT_15Spr.indd 10 3/10/15 12:49 PM mother’s day special A meal in a package at the center of your plate feels like a gift. This Mother’s Day, give mom the royal treatment with Veracruz Shrimp en Papillote, which means “in parchment” in French. It’s a cooking method in which the food is wrapped into a folded pouch and baked, blending and sealing in the fl avors and juices. This fantastic preparation also makes cleanup a breeze so mom can sit back and relax!

Veracruz Shrimp en Papillote 2 teaspoons lime zest 4. Place parchment packets on rimmed 1¼ pounds Full Circle Organic raw 21-25 baking pan. Bake 10 minutes or until shrimp Prep: 20 minutes count peeled and deveined shrimp, reaches an internal temperature of 145° Bake: 10 minutes • Serves: 4 thawed if necessary and turns opaque throughout. With kitchen shears, cut an X in top of parchment packets, 1 cup Full Circle Organic basmati rice 1. Preheat oven to 400°. Prepare rice as then carefully pull back parchment to open. 4 large Roma tomatoes (about 1 pound), label directs. 2. Meanwhile, in medium 5. To serve, evenly divide rice over 4 dinner chopped (about 2 cups) bowl, toss tomatoes, garlic, onion, olives, plates, then pour 1 over rice. 2 garlic cloves, minced jalapeños, capers, oregano, lime juice, oil and ½ small yellow onion, thinly sliced lime zest until well combined. 3. Cut four Approximate nutritional values per serving: (about ½ cup) 15 x 18-inch sheets parchment paper. Place 386 Calories, 11g Fat (1g Saturated), ½ cup drained sliced salad olives 183mg Cholesterol, 717mg Sodium, 1 sheet parchment on work surface. Arrange 41g Carbohydrates, 2g Fiber, 29g Protein 3 cup drained and chopped pickled about 1 cup of tomato mixture on half of jalapeño slices parchment sheet; place ¼ of shrimp (about > Facts. Finds. Flavors. Packets can also be prepared with foil instead of 2 tablespoons rinsed and drained capers 7 shrimp) over tomato mixture. Fold parchment paper. If prepared with foil, pockets 1 tablespoon fi nely chopped fresh parchment over to cover shrimp and tomato can be grilled, covered, over medium heat for oregano leaves mixture. Fold edges several times to seal 10 minutes. 1 tablespoon fresh lime juice tightly. Repeat with remaining parchment 4 teaspoons Filippo Berio Olive Oil sheets, tomato mixture and shrimp. 11

RT_15Spr.indd 11 2/27/15 4:23 PM spring out the grill After such a chilly and snowy winter, all of us at Roche Bros. are more eager than ever to fi re up the grill! As the snow banks melt, kick off grilling season with kabobs from around the world. Beautiful to serve and fun to eat, these skewers will delight everyone at your Backyard BBQ. Try our Italian spin on this Middle-Eastern specialty or check out our tips for fl avors from across the globe.

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RT_15Spr.indd 12 3/16/15 11:58 AM Italian Sausage Kabobs Mediterranean Kabobs From Chicken Kabobs Prep: 35 minutes around the world Grill: 20 minutes • Serves: 6 Prep: 40 minutes plus marinating Grill: 12 minutes • Serves: 6 2 pounds Roche Bros. Italian sausage For eaters of all ages, there’s something fun and exciting about food on a links, cut into 2-inch pieces 6 garlic cloves, crushed with press skewer, cooked easily on the grill. 1 package (16 ounces) whole white (about 2 tablespoons) mushrooms, stems removed 3 cup plus 1 tablespoon Filippo Berio Kabobs originated in the Middle East 2 green bell peppers, each cut into Extra Virgin Olive Oil and have been adapted by nearly every 1½-inch pieces 6 tablespoons fresh lemon juice country you can think of. Make them 1 large onion, cut into 1½-inch pieces 3 tablespoons fi nely chopped fresh unique with your choice of protein and 1½ cups Food Club basil leaves vegetables, plus a host of fl avors from 12 (10-inch) metal or bamboo skewers 1 tablespoon across the globe. ¾ cup Food Club ½ teaspoon Food Club salt Middle Eastern Chicken: Marinate 3 cup refrigerated basil 1 teaspoon Food Club pure ground chicken in plain Greek-style yogurt, ½ teaspoon Food Club salt black pepper lemon, garlic, chiles and spices, ½ teaspoon Food Club pure ground 2 pounds boneless, skinless chicken including paprika, cumin and black pepper breasts, cut into 1½-inch chunks cinnamon. Thread chicken pieces onto 3 Roma tomatoes, chopped 1. Prepare outdoor grill with half for direct skewers with red onion and any other (about 1½ cups) grilling over medium-high heat and half for vegetables you choose. Serve on a bed ½ cup drained and coarsely chopped indirect grilling. Place sausage in large zip-top of rice. kalamata olives plastic bag. Place mushrooms, bell peppers 3 tablespoons drained capers Greek Shrimp: Toss shrimp with lemon and onion in separate large zip-top plastic 3 tablespoons minced red onion juice, olive oil, salt and pepper. Place bag. Pour ½ cup dressing into each bag; seal 12 (10-inch) metal or bamboo skewers them on a skewer, alternating with bags, pressing out excess air. Refrigerate 15 5 medium zucchini, each cut diagonally cherry tomatoes. Sprinkle with parsley minutes. 2. Meanwhile, soak skewers (if using into 1-inch-thick slices (about 6 cups) and feta cheese after grilling. Wrap it bamboo) in water 15 minutes. In small bowl, in a pita to savor it the traditional whisk mayonnaise and pesto until combined. 1. In medium bowl, whisk garlic, 3 cup Greek way. Just don’t forget to Cover and refrigerate until ready to serve. oil, lemon juice, basil, anchovy paste, salt remove the stick! Makes about 1 cup. 3. Remove sausage and and ¾ teaspoon pepper. Place chicken in Jamaican Jerk Beef: Pineapple and vegetables from marinade; discard marinade. large zip-top plastic bag; pour oil mixture jerk beef on a stick is a match made in Alternately thread sausage, mushrooms, bell into bag. Seal bag, pressing out excess air; heaven. Sweet and hot jerk seasoning peppers and onion onto skewers. Sprinkle refrigerate at least 1 hour or up to 4 hours, is a blend of allspice, thyme, black kabobs with salt and pepper. Place kabobs on turning occasionally. 2. Meanwhile, in peppercorns, nutmeg and cinnamon hot grill rack over direct heat; cook, uncovered, medium bowl, toss tomatoes, olives, capers, that’s popular in Jamaica and other 8 minutes, rotating kabobs a quarter turn every onion, and remaining 1 tablespoon oil Caribbean countries. Add onions and 2 minutes. 4. Transfer kabobs to indirect heat; and ¼ teaspoon pepper. If desired, cover peppers too! cook, covered, 12 to 16 minutes longer or until and refrigerate tomato up to 1 day internal temperature of sausage reaches 160°, in advance; let stand at room temperature North African Lamb: Boneless lamb leg basting occasionally with remaining ½ cup 15 minutes before serving. Makes about 2 takes on the herbs and spices of North dressing and rotating kabobs cups. 3. Soak skewers (if using bamboo) in African cuisine with two teaspoons a quarter turn every 3 to 4 water 15 minutes. Prepare outdoor grill for each of allspice, cumin, coriander, minutes. Serve kabobs with direct grilling over medium heat. Remove ginger and one teaspoon of cayenne. mayonnaise mixture. chicken from marinade; discard marinade. Combine the blend with lemon juice, lemon zest and olive oil for a marinade. Approximate nutritional values Alternately thread chicken and zucchini onto per serving: 768 Calories, skewers. 4. Place kabobs on hot grill rack; Add the lamb to the skewer on its 73g Fat (33g Saturated), cook 12 to 16 minutes or until chicken loses own or with veggies. 95mg Cholesterol, 1718mg Sodium, its pink color throughout and reaches an 23g Carbohydrates, 2g Fiber, 22g Protein internal temperature of 165°, rotating kabobs Our Kitchen’s Skewers a quarter turn every 3 to 4 minutes. Serve > kabobs with Tomato-Olive Relish. If yyou’re too busy to fi re up the Approximate nutritional values per serving: grill,gr pick up our new heat and 330 Calories, 18g Fat (3g Saturated), make it servesese skewers from Our Kitchen. 79mg Cholesterol, 760mg Sodium, ~or~ TheyT come in three fl avors: 11g Carbohydrates, 3g Fiber, 29g Protein Beef, Korean BBQ take it and Parmesan & Herb.

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RT_15Spr.indd 14 2/11/15 11:48 AM Bacon-Swiss Chicken Sandwich Prep: 15 minutes plus marinating Cook: 8 minutes • Serves: 4 4 boneless, skinless chicken breasts, tenders removed (about 6 ounces each) ½ cup Food Club red wine 3 cup Filippo Berio olive oil 1 tablespoon dried Italian seasoning ½ teaspoon Food Club salt ¼ teaspoon Food Club pure ground black pepper ½ cup Food Club mayonnaise 2 teaspoons Dijon mustard 1. Preheat oven to 350°. Spray 3-quart glass 1 teaspoon chopped fresh Cowboy Beans or ceramic baking dish with cooking spray. rosemary leaves Prep: 10 minutes 2. In large saucepot, cook bacon over medium 4 slices Food Club fully cooked bacon, Cook/Bake: 1 hour 40 minutes • Serves: 8 heat 7 to 9 minutes or until crisp, stirring cut crosswise in half occasionally; with slotted spoon, transfer to 4 slices Finlandia Swiss cheese Nonstick cooking spray paper towel-lined plate to drain. To same 4 sandwich rolls, split 8 slices Roche Bros. bacon, saucepot with drippings, add ground chuck 1 cup shredded lettuce coarsely chopped and cook 8 to 10 minutes or until browned, 2 large red onion slices, separated 1 pound ground chuck breaking up meat with side of spoon; with into rings 1 large onion, chopped slotted spoon, transfer to bowl. 3. To same 1 can (16 ounces) baked beans saucepot with drippings, add onion; cook 5 to 1. Place chicken breasts between plastic 1 can (16 ounces) chili beans 6 minutes or until tender, stirring occasionally. wrap on work surface. With fl at end of meat 1 can (15 to 16 ounces) butter beans, Stir in beans, barbeque sauce, sugar, ground mallet, pound chicken to fl atten slightly; rinsed and drained mustard, salt and pepper. Cover and cook 20 remove plastic wrap. In large bowl, whisk 1 can (15 ounces) pinto beans, rinsed minutes, stirring occasionally; stir in bacon and together vinegar, oil, Italian seasoning, salt and drained ground chuck. 4. Transfer bean mixture to and pepper. Add chicken to bowl, turning 1 cup smoky barbeque sauce prepared dish. Bake 1 hour. to evenly coat. Cover with plastic wrap and ½ cup packed Food Club brown sugar refrigerate 30 minutes. 2. Meanwhile, in small 1 teaspoon ground mustard Approximate nutritional values per serving: bowl, stir mayonnaise, mustard and rosemary. 1 teaspoon Food Club salt 532 Calories, 12g Fat (5g Saturated), 3. Prepare outdoor grill for direct grilling ½ teaspoon Food Club pure ground 48mg Cholesterol, 1619mg Sodium, 77g Carbohydrates, 14g Fiber, 25g Protein over medium heat (or preheat grill pan black pepper over medium heat). Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 4 to 5 minutes or until grill marks appear. Turn chicken; top Our all-natural deliver full each with 2 pieces bacon and 1 slice cheese. premium fl avor that only 100 years of Cover and cook 4 to 5 minutes longer or master cheesemaking can. until chicken loses its pink color throughout and internal temperature reaches 165°. 4. To serve, toast rolls. Evenly spread mayonnaise mixture over bottom half of rolls; top each with 1 chicken breast. Evenly layer lettuce and onions over chicken; close sandwiches.

Approximate nutritional values per serving: 758 Calories, 56g Fat (29g Saturated), 115mg Cholesterol, 1366mg Sodium, 44g Carbohydrates, 4g Fiber, 44g Protein

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RT_15Spr.indd 15 3/16/15 12:02 PM See page 6 for a money-saving coupon.

RT_15Spr.indd 16 3/10/15 12:56 PM