Get Back on Track with STLVegGirl makes “healthy” delicious “Meatless Monday” isn’t exactly a new idea, but it’s back…this time with a more modern feel and a new audience. Our Healthy Food Ideas Whether it’s for better nutrition, more value, or to infuse your regular menus with a little fun, meatless meals are Spring is almost here and everyone’s ready to trade going mainstream in a big way. So we called Caryn Dugan, a.k.a. STLVegGirl and plant-based cooking instructor, for a those heavy comfort foods for the lighter, brighter little advice. Her mission? “A plant on every plate!” She imagines your favorite foods and turns them into tasty recipes flavors of the season. It’s a great time to get back on using fresh, seasonal ingredients. A well-fed body works better and feels better, and adding more veggies and grains to your track with eating in a more healthy and balanced way, routine is a great way to start. Don’t wait for next Monday to try one of these delicious and flavorful entrées. and enjoy doing it. Artichoke and In large skillet, heat olive oil over crisp and shreds are lightly It’s no secret that cooking and eating at home can mean medium-high heat. Add onions, garlic, browned, about 15 to 20 minutes. Let making better choices about what goes on your dinner Caramelized Onion brown sugar, salt, and thyme; cover and stand 2 to 3 minutes before cutting into table. And that’s where Dierbergs can help. You’ll find with Balsamic cook until onions wilt. Uncover and cook wedges. Just before serving, drizzle great-tasting, nutritious food wherever you look – all stirring frequently until onions are golden balsamic glaze over top. Reduction brown, about 10 minutes. Makes 4 servings throughout our stores and on the pages of this magazine. (Recipe courtesy of STLVegGirl.) Meanwhile, pat pizza dough onto 12-inch Per serving: Calories 343 ❖ Fat 10g Looking for ways to avoid the drive-through? Our recipes Skip the pepperoni! This family favorite pizza pan that has been coated with no- Cholesterol 0mg ❖ Sodium 1377mg ❖ ❖ for quick and easy weeknight entrées starting on page gets a stylish update with artichoke stick cooking spray. Using fork, pierce Carbohydrate 52g Fiber 3g Protein 13g 3 bring the flavors of the world to your table. Or maybe hearts, sweet caramelized onions, and dough all over. Bake in 400°F. oven for this is your year to try something new, like our collection a drizzle of balsamic glaze. 5 minutes. Top with half the rice shreds, caramelized onions, artichokes, and of meatless dishes with a modern touch. A great start 1 tablespoon Dierbergs olive oil would be the Lentil Quinoa Tacos shared with us by 2 medium sweet yellow onions, thinly sliced remaining rice shreds. Bake until crust is Caryn Dugan, a.k.a. STLVegGirl. They’re healthy, 3 cloves garlic, minced 2 tablespoons Dierbergs brown sugar filling, delicious, and super-easy to make. 1 teaspoon coarse salt You’ll f ind 1/2 teaspoon dried thyme Hopefully, that’s the message you’ll get as you 1 ball (9 ounces) Dierbergs Kitchen Signature great-tasting, nutritious food thumb through these pages: Healthy eating Pizza Dough, at room temperature doesn’t have to be boring or time-consuming. 4 ounces (1 cup) mozzarella-style shreds wherever you look... (Daiya), rice shreds (Galaxy Foods), or Dierbergs Culinary Professionals are known for shredded mozzarella cheese* creating great tasting, reliable recipes for all sorts of occasions. This magazine is filled with 1 can (14 ounces) artichoke hearts, drained, delicious, kitchen-tested recipes that make it easier for you to eat smart as well as some quartered, and chopped 3 tablespoons balsamic glaze (Roland) small indulgences when you’re ready for a special treat.

*Product info on pages 4 and 5

Everybody Cooks® is published quarterly and distributed free to all customers of Dierbergs Markets, Inc. · Volume 33, Number 1

RECIPE INDEX DESSERTS MISCELLANEOUS Almond Macaroons ...... 18 Taco Seasoning...... 5 APPETIZERS Blackberry Bottom Lime Meringue Pie...... 9 Baked Fresh Asparagus Dip ...... 8 Coconut Macaroons ...... 18 SIDES Spicy Baja Chicken ...... 22 Lemon Curd Macaroons ...... 18 Green Beans and Baby Carrots/Lemon Spicy Macho Hot Party Dip ...... 22 Smoked Sea Salt Chocolate Tart ...... 12 and Mint ...... 6 Salt Roasted Sweet Potatoes/Roasted BREAKFAST ENTRÉES Garlic Butter ...... 10 Breakfast Quinoa...... 5 Artichoke and Caramelized Onion Pizza/ White Truffle ...... 6 Buttermilk Pancakes/Strawberry Rhubarb Balsamic Reduction...... 3 Sauce ...... 13 Cheesy Chicken Enchiladas ...... 21 SOUP/SALAD Chicken and Savory Cornmeal Waffles/ Chicken Chile Rellenos ...... 20 Spring Spinach Salad/Orange Marmalade Milk Gravy...... 14 Chickpea Sliders/Chipotle Ketchup ...... 4 Dressing...... 8 Grilled Cheddar, Ham, and Apple Panini....15 Creamy Southwest Chicken Bake ...... 17 Stuffed Pepper Soup ...... 17 Lentil Quinoa Tacos ...... 24 Pineapple Mango Fish Fajita Sopes...... 22 Riesling Glazed Ham ...... 6 ON THE COVER: Salt and Pepper Shrimp ...... 12 Grilled Cheddar, Ham, and Apple Panini Salt Encrusted Beef ...... 11 (recipe page 14) Sesame Teriyaki Pork Stir-Fry ...... 16 Tilapia Gyros/Cucumber Sauce ...... 16

13-3402-01 EBC March 2013 RECIPES

STLVegGirl makes “healthy” delicious Meet STLVegGirl Caryn Dugan (continued from page 3) Certified Food for Life Instructor and Plant-Based Nutrition Counselor

Chickpea Sliders with In small bowl, whisk together ketchup Divide bean mixture into 12 patties. In aryn loves to eat, and over the and chipotle pepper. Let stand at least large nonstick skillet, heat remaining years she has probably tried just Chipotle Ketchup 30 minutes to develop flavors. 2 tablespoons olive oil. Place patties in about every packaged, processed, and See STLVegGirl (Recipe courtesy of STLVegGirl.) skillet and flatten slightly; cook until Cfast food you can think of. Then the need In second small bowl, stir together water browned and heated through, about to take charge of her health sparked a Caryn Dugan These flavorful mini “burgers,” complete and flaxseed meal; let stand 5 minutes. 4 minutes per side. drive to understand the role food has with a dollop of chipotle-spiked ketchup, Monday, March 4, 7:00 p.m. Heat 1 tablespoon of the olive oil on her body. She read, researched, and are a fun change of pace. For a really Serve on dollar roll with dollop of in medium skillet over medium heat. KMOV-TV Channel 4 quick dinner, shape the patties and chill Chipotle Ketchup, tomato slice, and met with authors and medical experts Add cumin; cook stirring constantly on overnight, then cook them the next day. lettuce leaf. in the field of nutrition and health. She until fragrant. Add spinach; cook Makes 12 Sliders adopted a plant-based diet that has 1/2 cup Dierbergs ketchup stirring frequently until wilted, about helped her build a strong immune system 1 /2 teaspoon ground chipotle chile pepper 2 to 3 minutes. Set aside to cool. Per 2 Sliders: Calories 462 ❖ Fat 13g and maintain a healthy lifestyle. Caryn (McCormick) ❖ Cholesterol 0mg Sodium 1079mg translates her mission to put “A Plant on 3 tablespoons water In work bowl of food processor fitted Carbohydrate 77g ❖ Fiber 13g ❖ Protein 16g 1 tablespoon ground flaxseed meal with steel knife blade, combine beans, Every Plate” into delicious recipes that (Bob’s Red Mill) lemon juice, salt, and water/flax mixture; she shares at Dierbergs School of Cooking. 3 tablespoons Dierbergs olive oil (divided) pulse until chunky. Add spinach; pulse 1 tablespoon ground cumin until coarsely chopped. Place mixture in 1 bag (6 ounces) fresh spinach medium bowl; add garbanzo flour 1 can (15 ounces) garbanzo beans and stir until well mixed. (chickpeas), rinsed and drained Breakfast Quinoa Lentil Quinoa Tacos 2 tablespoons fresh lemon juice 1 teaspoon sea salt (Recipe courtesy of STLVegGirl.) (Recipe courtesy of STLVegGirl.) 1/2 cup garbanzo and fava flour (Bob’s Red Mill) or whole wheat flour If your morning bowl of oatmeal leaves 12 Dierbergs Bakery whole wheat dollar rolls you yawning for more, swap it for fruit- Recipe Sliced tomato spiked quinoa instead. Packed with on back Lettuce leaves protein, this hearty hot cereal gets your cover. day off to a great start.

1 cup water 1/2 cup quinoa 1/2 teaspoon ground cinnamon 1/4 cup vanilla-flavored almond or soy milk 2 tablespoons dried fruit Taco Seasoning (Vegan) Quinoa (KEEN-wah) may be 1 tablespoon brown rice syrup, dark agave new to you, but it was a staple in the nectar, or Dierbergs brown sugar 2 teaspoons minced dried onion diet of the ancient Incas. While it’s classified 1 teaspoon chili powder as a “grain,” it’s actually an edible seed. In medium saucepan, combine water, 1 teaspoon garlic powder Unlike other grains, it’s a complete protein, quinoa, and cinnamon; bring to a boil 1 teaspoon dried oregano lower in carbohydrates, and gluten-free. Its over medium-high heat. Reduce heat, 1 teaspoon ground cumin tiny beads have a delicate, almost neutral cover, and simmer stirring occasionally 3/4 teaspoon arrowroot (Bob’s Red Mill flavor. Quinoa cooks quickly and expands Click. Search. Cook! until quinoa is soft and translucent and or McCormick) to four times its original volume. Try it in BONUS WEB RECIPES 1 liquid is absorbed, about 12 to 15 minutes. /4 teaspoon salt place of rice, couscous, or pasta. Look for at Pinch crushed red pepper flakes (optional) Dierbergs.com Stir in almond milk, dried fruit, and syrup. quinoa in Dierbergs Whole Life or rice aisle. Makes 2 servings In small container with tight-fitting lid, Traditional or Pearl Almost neutral Napa Slaw with combine all ingredients; shake until well flavor, light fluffy texture, and a hint Per serving: Calories 232 ❖ Fat 3g Ginger Vinaigrette combined. of crunchiness. Cholesterol 0mg ❖ Sodium 43mg Carbohydrate 45g ❖ Fiber 4g ❖ Protein 6g Makes about 2 tablespoons Red More pronounced nutty, almost earthy flavor, and a bit more firm than traditional quinoa. Black Crunchiest of all. Galaxy Mozzarella Flavor Rice Rainbow Mix of white, red, and black Daiya Mozzarella-Style Shreds Bob’s Red Mill Flaxseed Meal Bob’s Red Mill Garbanzo & Shreds (Dairy Case) Lundberg Sweet Dreams quinoa that adds a spash of color to (Dairy Case) (Whole Life Aisle) Fava Flour (Whole Life Aisle) This vegetarian cheese alternative Brown Rice Syrup your plate. This vegan alternative to dairy The mild, nutty flavor makes this a tasty This flour has a mild, nut-like flavor. adds all the flavor without the guilt. (Whole Life Aisle) cheese is free of common allergens, and nutritious addition to recipes. It For baking, substitute 7/8 cup It has no cholesterol, trans fat, This allergen-free alternative is cholesterol-free, and has a mild works well as an egg substitute to add (1 cup minus 2 tablespoons) for saturated fat, or lactose. Substitute it sweetener can be used plain flavor. It melts best when placed on body, but not leavening, in many recipes. every 1 cup whole wheat flour in for cheese in a recipe, or let it melt or for baking. Love Quinoa? top of a sauce. Just follow directions on the package. a recipe. over the top. Also try Dierbergs Signature Quinoa Tabbouleh Salad DIERBERGS MARKETS, INC. ❘ PAGE 4 PAGE 5 ❘ MARCH 2013 RECIPES Click. Search. Cook! BONUS WEB RECIPES Great recipes for your leftover ham spring-tacular easter dinner at Dierbergs.com • Pasta with Ham As winter winds down and spring rolls in, it’s time to plan your Easter gathering. Whether your tradition is a sit-down • Classic Ham Salad feast or a stylish buffet, we’ve polished up familiar favorites with exciting flavors and party-worthy touches to make your • Ham, Barley, and Split Pea Soup celebration truly special. Riesling Glazed Ham White Truffle Green Beans and Macaroni and Cheese Baby Carrots with This unbelievably simple recipe is the star of your Easter dinner. Lemon and Mint Creamy white and a splash of sherry make this everyday favorite 1 bone-in, fully-cooked half ham Serve these bright, fresh veggies at room special. And if you want to take it to (about 7 to 8 pounds) temperature for a colorful no-fuss side 1 bottle (750 ml) Riesling wine (divided) the next level, finish each serving with dish. A shower of chopped fresh mint 1 cup coarse grain mustard (divided) a drizzle of white truffle oil. makes the flavors pop. 11/2 teaspoons cornstarch, dissolved in 1/4 cup Dierbergs butter 2 tablespoons water 1 teaspoon grated lemon peel 1/2 cup chopped shallot 1/4 cup fresh lemon juice Let ham stand at room temperature 2 cloves garlic, minced 3/4 teaspoon coarse salt 3 tablespoons Dierbergs flour 30 minutes. Trim and discard skin and Freshly ground black pepper 1 teaspoon dry mustard external fat from ham. Score surface of 2 tablespoons Dierbergs extra virgin 1/2 teaspoon salt ham in diagonal crosshatch pattern. olive oil 1/4 teaspoon ground white pepper 1 pound fresh green beans, trimmed 1/3 cup dry sherry Place ham cut-side down in heavy, 1 bag (12 ounces) petite baby carrots 21/2 cups half-and-half, at room shallow roasting pan just slightly larger Coarse salt and freshly ground black pepper temperature than ham. Pour wine into roasting pan 2 tablespoons chopped fresh mint leaves 8 ounces (2 cups) shredded gruyère cheese to depth of 1/4 inch. Bake in 325°F. oven 8 ounces (2 cups) shredded sharp white In 1-cup glass measure, whisk together adding additional wine as needed to 1 lemon peel and juice, the 3/4 teaspoon maintain depth of /4 inch until internal 1 box (16 ounces) Dierbergs medium shells, temperature is 105° to 110°F., about cooked and drained according to package salt, and pepper. Slowly whisk in olive oil 15 minutes per pound (11/2 to 2 hours). directions until well mixed; set aside. Remove ham from oven; increase oven 1 cup Dierbergs grated parmesan cheese In medium saucepan, bring 4 cups water temperature to 425°F. Pour any remaining White truffle oil (La Tourangelle) to a boil. Add green beans and carrots; wine over ham. Reserve 1 tablespoon of cook until crisp-tender, about 6 minutes. the mustard for sauce; brush remaining In large saucepan, melt butter over Drain and immediately place in ice water; mustard over ham. Bake in 425°F. oven medium-high heat. Add shallot; cook let stand 4 to 5 minutes. Drain well and until top is golden brown and internal stirring frequently until shallot wilts, about pat dry with paper towels. Place in shallow temperature is 120° to 125°F., about 2 minutes. Add garlic; cook 30 seconds. serving dish; pour lemon mixture over 10 to 15 minutes. Cover and let stand Whisk in flour, dry mustard, salt, and top. Let stand 30 minutes or up to 1 hour. 20 to 30 minutes before slicing. white pepper until well mixed. Gradually whisk in sherry until smooth. Whisk in Just before serving, season with coarse Transfer pan drippings to 4-cup glass half-and-half. Reduce heat and cook salt and pepper; sprinkle mint over top. measure; let stand 10 minutes. Skim stirring often until sauce thickens, about Makes 8 servings fat from top of drippings. Transfer 3 to 4 minutes. Reduce heat to low; Per serving: Calories 68 ❖ Fat 4g drippings to small skillet; add reserved gradually stir in gruyère and white Cholesterol 0mg ❖ Sodium 232mg cheddar until melted. Stir in cooked shells. 1 tablespoon mustard. Bring to a boil Carbohydrate 9g ❖ Fiber 3g ❖ Protein 1g over medium-high heat; if needed, cook Place mixture in 2-quart baking dish that stirring occasionally until reduced to has been coated with no-stick cooking 2 cups. Whisk in cornstarch mixture; spray. Bake in 375°F. oven 20 minutes. White Truffle Oil Sprinkle parmesan over top; bake until cook stirring constantly until thickened. SIDEBAR - WHITE TRUFFLE light golden brown, about 10 minutes. Infused with the rich, Serve alongside ham. OIL Let stand 5 to 10 minutes. Drizzle earthy aroma of white Makes 12 servings info to come 1/4 teaspoon white truffle oil over truffles, a drizzle of this Per 3-ounce cooked portion: Calories 96 each serving. finishing oil over pasta, ❖ ❖ Fat 3g Cholesterol 48mg Sodium 1004mg Makes 12 servings potato, or cheese dishes Carbohydrate 1g ❖ Fiber 0g ❖ Protein 18g adds instant “glam.” Per serving: Calories 468 ❖ Fat 27g Store white truffle oil Cholesterol 79mg ❖ Sodium 481mg in the refrigerator. Carbohydrate 33g ❖ Fiber <1g ❖ Protein 21g

DIERBERGS MARKETS, INC. ❘ PAGE 6 RECIPES RECIPES spring-tacular easter dinner (continued from page 7)

Baked Fresh Blackberry Bottom FOR CRUST In medium bowl, combine FOR MERINGUE In large mixer bowl, all crust ingredients except jam until beat egg whites and cream of tartar at Asparagus Dip Lime Meringue Pie evenly moistened. Press mixture firmly medium speed until soft peaks form. (Recipe courtesy of Dierbergs Appetizers into bottom and up sides of 9-inch glass Beating constantly, slowly add sugar Cookbook.) A ribbon of blackberry jam is a sweet pie plate. Bake in 350°F. oven until light 1 tablespoon at a time until stiff and surprise between tangy lime custard and golden brown, about 8 to 10 minutes. glossy. Spoon meringue over hot filling, Welcome your guests with this rich, a buttery shortbread crust. A cloud of Cool completely on wire rack. leaving 1-inch border to expose some of creamy dip from Laura Dierberg Padousis. fluffy meringue is the crowning touch. filling; swirl with back of spoon. Bake in Add a basket of our French Bread Slices Place jam in 1-cup glass measure. CRUST 350°F. oven until set and lightly browned, and you’re all set. Microwave (high) 15 to 20 seconds to 11/2 cups shortbread cookie crumbs about 10 to 12 minutes. Cool completely soften but not melt. Carefully spread 1 pound asparagus, trimmed and sliced (about 30 cookies) on wire rack. Chill 2 to 6 hours. jam evenly over cooled crust; set aside. 1/4 inch thick 3 tablespoons Dierbergs butter, melted 1 2 tablespoons Dierbergs sugar Just before serving, cut into wedges, 1 /2 cups (5 ounces) shredded asiago, FOR FILLING In large microwave-safe parmesan, or romano cheese blend 1/3 cup seedless blackberry jam dipping knife in cold water before each bowl, whisk sugar and cornstarch until (divided) cut. Garnish with blackberries. FILLING 1 package (8 ounces) cream cheese, softened well mixed. Whisk in lime juice; add butter. Makes 8 servings 1 cup Dierbergs sugar 1/2 cup mayonnaise Microwave (high) for 5 to 6 minutes, 1 tablespoon cornstarch ❖ 1/2 teaspoon herbes de Provence stirring halfway through, until mixture Per serving: Calories 538 Fat 26g 2 teaspoons grated lime peel Freshly ground black pepper thickens and starts to bubble. In medium Cholesterol 141mg ❖ Sodium 207mg 1/2 cup fresh lime juice ❖ ❖ Dierbergs Bakery French Bread Slices or bowl, whisk eggs until well blended; Carbohydrate 72g Fiber 1g Protein 7g 1/2 cup Dierbergs butter, cut into pieces pita chips slowly whisk in some of the hot lime 4 large Dierbergs eggs TIP juice mixture. Whisk egg mixture back Pie is best served the day it’s Place asparagus in microwave-safe bowl. 1 drop green food color (optional) into hot lime juice mixture. Whisk in lime made. Tent leftovers loosely with foil Microwave (high) until tender, about 4 to MERINGUE peel. Microwave (high) until mixture and refrigerate. 5 minutes. Cool slightly; drain. 4 large Dierbergs egg whites, at room thickens and coats back of spoon, about temperature Reserve 1/2 cup shredded cheese. In 1 minute. Stir in food color. Pour into 1/4 teaspoon cream of tartar medium bowl, stir together remaining cooled crust. 1/2 cup Dierbergs sugar 1 cup shredded cheese, cream cheese, mayonnaise, herbes, and pepper. Gently Fresh blackberries stir in asparagus. Place in 9-inch glass pie plate or shallow baking dish that has been lightly coated with no-stick cooking spray. Sprinkle reserved cheese over top. Bake in 350˚F. oven until bubbly and Spring Spinach Salad Orange Marmalade Dressing lightly browned, about 20 to 25 minutes. 1/4 cup orange marmalade Serve with French Bread Slices. Meet your new “go-to” spring salad! 2 tablespoons Dierbergs olive oil Makes about 4 cups Sweet orange vinaigrette and crunchy 2 tablespoons white balsamic vinegar pistachios give fruit and greens a fun 1/2 teaspoon coarse salt Per 2 tablespoons without Bread Slices: new twist. Freshly grated nutmeg Calories 71 ❖ Fat 7g ❖ Cholesterol 14mg Sodium 92mg ❖ Carbohydrate 1g ❖ Fiber <1g 1 package (5 ounces) baby spinach, stemmed In small container with tight-fitting Protein 2g 1 cup quartered strawberries lid, combine all ingredients; shake until 1 can (11 ounces) mandarin oranges, drained well combined. 1 cup fresh blueberries Makes about 1/2 cup Orange Marmalade Dressing (recipe follows) Per tablespoon: Calories 62 ❖ Fat 3g 1/2 cup shelled pistachios, coarsely chopped Cholesterol 0mg ❖ Sodium 129mg (optional) Carbohydrate 8g ❖ Fiber <1g ❖ Protein 0g Lowest Freshly ground black pepper Price Divide spinach among 8 individual serving plates. Divide fruit among plates. Drizzle Click. Search. Order! Ever! Dierbergs Kitchen & Deli Dressing over salads; sprinkle with nuts and season with pepper. EASTER DINNER Tempting appetizers and stylish starters Makes 8 servings Complete meals, from Dierbergs School of Cooking. ❖ entrées and sides. Per serving: Calories 97 Fat 4g Visit Dierbergs.com Cholesterol 0mg ❖ Sodium 145mg Price good through Carbohydrate 17g ❖ Fiber 2g ❖ Protein 1g March 31, 2013. $7.95 DIERBERGS MARKETS, INC. ❘ PAGE 8 RECIPES RECIPES A P inch of Facts Ta b l e S a l t : This fine-grained a grain of salt everyday salt is the stuff you find in most salt shakers and Roast in 350°F. oven until internal Food lovers know that “salt appeal” is where it’s at right now! It dehydrates, rehydrates, preserves, brines, even ferments Salt-Encrusted Beef can be used in temperature is 140°F. for medium-rare, food. But mostly, it makes food taste like itself. There’s no need to travel around town in search of fleur de sel – the pricey, both savory and about 11/2 to 13/4 hours (steam may Roasting beef in a salt crust is a time- sweet dishes. It hard-to-find French sea salt – when Dierbergs has a sensational selection of salts to season any and everything. While cause salt crust to crack slightly during honored technique that seals in the may or may not roasting). Let roast stand 10 minutes they’re all sodium chloride, each variety has a unique texture and flavor to savor in different ways. meat’s juices to create the most succulent contain iodine, before removing salt crust. 2 and flavorful roast ever. an essential Salt-Roasted Spread salt in even layer in 9 x 13-inch Remove potatoes from salt, brushing off 1 beef eye of round roast nutrient, which is added to help offset Sweet Potatoes with baking dish. Nestle sweet potatoes in excess salt. Split each potato lengthwise (about 21/2 to 3 pounds) once-prevalent thyroid disorders. Some salt, leaving space between potatoes. and serve with Roasted Garlic Butter. 1/4 cup Dierbergs olive oil food lovers insist that iodine imparts a Roasted Garlic Butter Brush 1 tablespoon of the oil over Makes 4 servings 1 tablespoon salt-free garlic pepper slightly metallic flavor to the salt. potatoes; sprinkle with salt. Cut off top (McCormick Perfect Pinch) Per serving: Calories 282 ❖ Fat 13g Roasting sweet potatoes and a head of garlic to expose cloves; nestle garlic 1 box (3 pounds) coarse salt Cholesterol 31mg ❖ Sodium (not available) 1 These large crystals of garlic in a bed of salt gives them cut-side up in salt. Cover and bake in 1 /4 cups water Coarse Salt: Carbohydrate 40g ❖ Fiber 6g ❖ Protein 4g typically don’t contain additives, may be an unbelievably creamy texture. Mix 400°F. oven 1 hour and 15 minutes. Low sodium bacon salt ( J&D’s) kosher or not, and are easier to “pinch.” the mellow roasted garlic with softened Remove garlic; set aside to cool. Brush TIP Substitute russet potatoes for Trim and discard visible fat from meat. Coarse salt butter to serve alongside. potatoes with remaining 1 tablespoon sweet potatoes. Salt-roasting makes Place olive oil and garlic pepper in large oil; sprinkle with salt. Bake uncovered dissolves more them light and fluffy. freezer-weight reclosable plastic bag. 1 box (26 ounces) table salt (21/2 cups) until browned, about 10 to 15 minutes. slowly so it’s 4 medium sweet potatoes (about 2 pounds), Add roast; seal bag and turn to coat meat. easier to taste. scrubbed and dried Once garlic is cool enough to handle, Place bag on plate and marinate in Measure for 1 head garlic squeeze root end until cloves slip out refrigerator 2 hours or overnight. Remove measure, 2 2 tablespoons Dierbergs vegetable oil of their skins; place in small bowl. Add roast from bag and pat completely dry; 1 teaspoon (divided) butter and rosemary; stir until discard marinade. table salt translates to 1½ to 2 teaspoons 1/4 cup Dierbergs butter, softened well mixed. Sprinkle bacon salt over top; slice very 1/4 teaspoon crushed dried rosemary In medium bowl, add enough water coarse salt, depending on the brand. thinly across the grain. Use it for a bit of “crunch,” especially to coarse salt to make thick paste. Pat Makes 10 servings enough paste into bottom of foil-lined when salting meats before cooking. roasting pan to make 1/2-inch-thick layer, Per serving: Calories 131 ❖ Fat 4g slightly larger than roast. Place roast on Cholesterol 60mg ❖ Sodium (not available) Sourced from around ❖ ❖ Sea Salt: salt layer; pat remaining paste over roast Carbohydrate <1g Fiber 0g Protein 23g the world, this mineral-rich salt is what’s to cover meat completely. 1 left after evaporating seawater. It may be flaky, coarse- grained, or finely ground. Since sea salt’s subtle flavors tend to go unnoticed Salt and when mixed into food, use it as a “finishing salt” to Sensibility appreciate its delicate crunch. Your body requires some salt to regulate fluid Specialty Salts: You’ll find balance but like all things, Himalania Pink Salt and J&D’s Bacon Salt in moderation is the name of the spice aisle and Hawaiian Coarse Sea Salt the game. Consult your and Applewood Smoked Sea Salt in Dierbergs 1 physician about your Seafood Department, with a range of sodium intake and how to flavors, textures, find the balance that is and a rainbow right for you. of colors. Since their flavors fade when used in cooking, it makes sense to sprinkle these over very simple dishes just before serving. Try them on grilled meats or fish, ripe summer tomatoes, mixed baby salad greens, grilled vegetables, chocolate PAGE 11 ❘ MARCH 2013 chip cookies, or caramel desserts. RECIPES RECIPES a grain of salt (continued from page 11) breakfast for dinner Salt and Pepper On sheet of waxed paper, combine Smoked Sea Salt We caught you smiling, didn’t we? You may have outgrown your footed cornstarch, granulated sugar, salt, pepper, pajamas, but having breakfast for dinner is as much fun now as it was when Shrimp and spice powder. Coat shrimp with Chocolate Tart cornstarch mixture, shaking off excess. you were a kid! Whether it’s a pile of pancakes or something a little more We stir-fried our shrimp for a lighter In medium nonstick skillet, heat oil over Salt and dessert may seem an unlikely adventurous, these tasty breakfast-inspired delights really stack up! version of this traditionally deep-fried medium-high heat. Add shrimp; cook match, but the combination is divine! Chinese classic. Don’t worry – it still has A light sprinkle of smoky flaked salt turning once until shrimp are pink and In medium saucepan, stir together plenty of that salty, spicy kick! tempers the sweetness of this deep dark Buttermilk Pancakes opaque, about 1 to 2 minutes per side. strawberries, rhubarb, sugar, and water; chocolate tart. 2 tablespoons cornstarch Remove shrimp from skillet; set aside. with Strawberry bring to a boil over medium-high heat. Reduce heat and simmer until reduced 1 teaspoon Dierbergs granulated sugar In same skillet, reduce heat to medium. 1 refrigerated pie crust Rhubarb Sauce 1 teaspoon Himalania pink salt 1 to 11/2 cups, about 15 to 20 minutes. Add garlic and serrano pepper; cook ( /2 of 14.1-ounce package) (see Specialty Salts page 11) or coarse salt 1/2 teaspoon applewood smoked sea salt Remove from heat and cool slightly. stirring constantly 30 seconds. Add lime Everybody loves pancakes and when 1 teaspoon freshly ground pepper medley (divided) (see Specialty Salts page 11) made-from-scratch are so quick to fix, Use immersion blender to purée mixture, 1/4 teaspoon Chinese 5 spice powder juice, brown sugar, and vinegar; bring 2 cups heavy whipping cream (divided) who needs a mix? Top a stack with our or transfer mixture to work bowl of food 1 pound large (26 to 30 count) shrimp, to a boil. Add shrimp; cook until heated 1 package (12 ounces) dark chocolate chips Strawberry Rhubarb Sauce for a sweet, processor fitted with steel knife blade; thawed if frozen, peeled, and deveined through and glazed, about 1 minute. (Hershey’s) process until puréed. Place mixture in 2 tablespoons Dierbergs vegetable oil Sprinkle green onion over top. 1 large Dierbergs egg fruity finish. small bowl; stir in orange peel and juice. 3 large cloves garlic, minced Makes 4 servings 2 tablespoons Dierbergs powdered sugar 2 cups Dierbergs flour 3 1 medium serrano pepper, halved, seeded, Makes about 1 /4 cups 1 teaspoon vanilla extract 2 tablespoons Dierbergs sugar deveined, and finely diced Per serving: Calories 152 ❖ Fat 8g ❖ 4 teaspoons baking powder Per 1/4 cup: Calories 44 ❖ Fat 0g 1/3 cup fresh lime juice Cholesterol 69mg Sodium 646mg Place pie crust in 9-inch tart pan with 1 teaspoon salt Cholesterol 0mg ❖ Sodium 2mg 1 tablespoon Dierbergs brown sugar Carbohydrate 11g ❖ Fiber 1g ❖ Protein 10g removable bottom. Fold in excess dough 2 large Dierbergs eggs ❖ ❖ 1 tablespoon white rice or white wine vinegar Carbohydrate 12g Fiber 2g Protein <1g and press around edges and onto bottom 2 cups buttermilk 1/2 cup thinly sliced green onion 1 of pan. Sprinkle /4 teaspoon of the 1/3 cup fat-free plain or vanilla Greek yogurt smoked sea salt over crust. Bake according 1/4 cup Dierbergs vegetable oil to package directions for 1-crust pie. Strawberry Rhubarb Sauce (recipe follows)

In 2-quart batter bowl, combine 1 cup of In large bowl, whisk together flour, the cream and chocolate chips. Microwave sugar, baking powder, and salt. In small (high) 2 minutes. Let stand 1 minute; stir bowl, whisk together eggs, buttermilk, until chocolate is melted and smooth. In yogurt, and oil. Make well in center small bowl, whisk egg until well blended; of flour mixture. Pour in buttermilk slowly whisk in some of the hot chocolate mixture; stir just until moistened (batter mixture. Whisk egg mixture back into hot will be lumpy). chocolate mixture. Pour into hot crust. Lightly coat large nonstick skillet or Bake in 350°F. oven until center is just griddle pan with no-stick cooking spray. set, about 16 to 18 minutes. Sprinkle Ladle 1/3 cup batter per pancake into remaining 1/4 teaspoon smoked sea skillet. Cook over medium heat until salt over top. bubbles appear in tops and bottoms are lightly browned, about 2 minutes per In large chilled mixer bowl, beat the side. Serve immediately with Strawberry remaining 1 cup cream, powdered sugar, Rhubarb Sauce. and vanilla at low speed until well Makes about 12 pancakes blended. Beat at high speed until stiff peaks form. Per 2 Pancakes with 1/4 cup Sauce: Calories 356 ❖ Fat 12g ❖ Cholesterol 66mg Cut pie into wedges and serve warm Sodium 670mg ❖ Carbohydrate 52g ❖ Fiber 2g or at room temperature with dollop Protein 10g of whipped cream. Makes 12 servings Strawberry Rhubarb Sauce

Per serving: Calories 359 ❖ Fat 28g 2 cups frozen sliced unsweetened Cholesterol 72mg ❖ Sodium 214mg strawberries Carbohydrate 28g ❖ Fiber 2g ❖ Protein 5g 1 cup frozen cut rhubarb 3 tablespoons Dierbergs sugar 3 tablespoons water 1 teaspoon grated orange peel 1/4 cup fresh orange juice

DIERBERGS MARKETS, INC. ❘ PAGE 12 PAGE 13 ❘ MARCH 2013 RECIPES breakfast for dinner (continued from page 13)

Grilled Cheddar, Ham, Chicken and Savory Milk Gravy and Apple Panini Cornmeal Waffles 2 tablespoons Dierbergs butter 2 tablespoons Dierbergs flour In the late 1930’s, Harlem’s Wells Supper 1 to 11/2 cups cold Dierbergs milk Club first served this now-classic combo 1/4 teaspoon salt to hungry late-night patrons because it Freshly ground black pepper was “too late for dinner and too early In small saucepan, melt butter over for breakfast.” Our updated version medium heat. Whisk in flour; cook would be just right for a fun and tasty whisking constantly for 1 minute. Whisk Sunday supper. in 1 cup of the milk; cook whisking 1 large Dierbergs egg constantly until mixture begins to 1 cup buttermilk bubble. If gravy is too thick, add more 1 teaspoon baking powder (divided) milk to desired consistency. Season with 1/2 teaspoon baking soda (divided) salt and pepper. 2 cups Dierbergs flour Makes about 1-11/2 cups 1 teaspoon salt A delicious study in contrasts, this great Freshly ground black pepper Per 1/4 cup: Calories 96 ❖ Fat 7g grilled has it all – gooey melted 3 boneless, skinless chicken breast halves Cholesterol 20mg ❖ Sodium 175mg cheese, savory ham, and crisp apples (about 11/2 pounds), pounded to even Carbohydrate 6g ❖ Fiber <1g ❖ Protein 3g nestled between slices of cinnamon- thickness swirled bread. Dierbergs vegetable oil for frying Savory Cornmeal Waffles Milk Gravy (recipe follows) 1 tablespoon Dijon mustard Savory Cornmeal Waffles (recipe follows) 13/4 cups Dierbergs flour 1 tablespoon honey 6 tablespoons pure maple syrup 1/4 cup yellow cornmeal 8 slices Dierbergs Bakery Signature 1 envelope (1/4 ounce) fast-rising dry yeast Cinnamon Bread In medium bowl, whisk together egg, (21/4 teaspoons) 4 slices Dierbergs Deli sharp cheddar buttermilk, 1/2 teaspoon of the baking 1 tablespoon poultry seasoning 3 cheese, cut in half powder, and 1/4 teaspoon of the baking /4 teaspoon salt 1 4 thin slices Dierbergs Deli Signature soda until well mixed; set aside. 1 /2 cups Dierbergs milk Virginia ham (about 1/4 pound) 6 tablespoons Dierbergs butter 1/2 medium Granny Smith apple, cored In shallow dish, combine flour, the 2 large Dierbergs eggs and thinly sliced remaining 1/2 teaspoon baking powder, 1 In large bowl, whisk together flour, /4 cup Dierbergs butter, melted 1/4 teaspoon baking soda, salt, and cornmeal, yeast, seasoning, and salt. pepper. Cut each chicken breast into Combine milk and butter in 4-cup glass In small bowl, stir together Dijon and 4 strips. Dip chicken in buttermilk mixture; measure. Microwave (high) until milk is honey until smooth; spread on one side coat with flour mixture, shaking off warm (115° to 120°F.) and butter has of each bread slice. Top half of the bread excess. Dip chicken in buttermilk mixture melted, about 1 to 11/2 minutes. Whisk slices with cheese, ham, apple, and a second time; coat with flour mixture, eggs into milk mixture. Make well in center another piece of cheese. Top with shaking off excess. Place chicken pieces of flour mixture. Pour in milk mixture; remaining bread slices mustard-side on wire rack; cover with parchment paper stir until well combined. Cover and let down. Brush half of the butter on top and let stand at room temperature stand at room temperature 1 hour side of each sandwich. Place 30 minutes. buttered-side down on preheated grill (mixture will bubble and increase in pan over medium heat. Place large Pour oil into deep 12-inch skillet to depth volume). Waffles may be cooked at this heavy pan on top of sandwiches to of 1/2 inch. Heat oil over medium-high point or batter may be chilled overnight. compress. Cook until golden brown, heat to 375°F. Carefully cook chicken in Lightly coat waffle iron with no-stick about 2 minutes. Remove pan from batches turning occasionally until golden cooking spray. Cook waffles in preheated sandwiches. Brush butter on top side of brown and internal temperature is 165°F., waffle iron according to manufacturer’s each sandwich; turn and place pan back about 12 minutes. Drain on paper towel- directions. Serve immediately or keep on top of sandwiches. Cook until golden lined platter. Serve on Savory Cornmeal warm in 200°F. oven. brown, about 2 minutes. Waffles, topped with syrup and Milk Gravy. Makes 6 regular or 3 Belgian waffles Makes 4 servings Makes 6 servings Per Waffle: Calories 316 ❖ Fat 15g ❖ ❖ Per serving: Calories 691 Fat 34g Per serving: Calories 956 Fat 57g Cholesterol 97mg ❖ Sodium 347mg ❖ ❖ Cholesterol 78mg Sodium 915mg Cholesterol 173mg Sodium 1033mg Carbohydrate 36g ❖ Fiber 2g ❖ Protein 9g Carbohydrate 82g ❖ Fiber 6g ❖ Protein 19g Carbohydrate 80g ❖ Fiber 3g ❖ Protein 31g

DIERBERGS MARKETS, INC. ❘ PAGE 14 RECIPES RECIPES everyday entrées It’s a fact of life – busy weekdays mean weeknight dinners need to be fast and easy. If your regular rotation of Creamy Southwest Monday-through-Friday favorites could use a little update, you’re in luck. We’ve cooked up a batch of fresh, flavorful, Chicken Bake quick-fix entrées that are the perfect go-to recipes for the family on-the-go. Our tasters loved the layer of crispy chips and lively Mexican flavors in this creamy Divide fish, feta cheese, onion, tomato, Tilapia Gyros Sesame Teriyaki casserole. It’s a hearty and satisfying avocado, and Cucumber Sauce among supper that everyone will love. with Cucumber Sauce flatbreads; fold to enclose filling. Pork Stir-Fry Serve immediately. 1 bag (10.5 ounces) multi-grain chips Your favorite fish goes Greek! Wrap Makes 4 servings Cooking on the fly? Nothing beats a (Sun Chips), crushed seasoned tilapia in flatbread along with quick, colorful stir-fry! Cutting up meat 1 can (103/4 ounces) cheddar colorful veggies and cool, creamy Per serving: Calories 532 ❖ Fat 16g and veggies and measuring ingredients (Campbell’s Healthy Request) Cucumber Sauce. Cholesterol 73mg ❖ Sodium 848mg the night before helps you get it to the 1 can (103/4 ounces) cream of chicken soup Carbohydrate 56g ❖ Fiber 8g ❖ Protein 43g table even faster. (Campbell’s Healthy Request) 1 package (14 ounces) frozen tilapia loins, 1 can (10 ounces) diced tomatoes with thawed Cucumber Sauce 1 pork tenderloin (11/4 to 11/2 pounds) green chiles, drained (Rotel) Olive oil no-stick cooking spray 3 teaspoons dark sesame or vegetable oil 1 carton (8 ounces) light dairy sour cream 2 teaspoons Greek seasoning 1 carton (6 ounces) nonfat Greek yogurt (divided) 1 to 2 teaspoons hot pepper sauce (optional) 1 container (4 ounces) crumbled feta cheese 1/3 cup finely chopped baby cucumber 4 carrots, thinly sliced diagonally 3 cups diced, cooked chicken Thinly sliced red onion, tomato, and 1 clove garlic, minced 1 green bell pepper, quartered, seeded, and 2 cups Dierbergs frozen corn, thawed and avocado 1 teaspoon fresh lemon juice cut into bite-size pieces drained 4 multigrain flatbreads (Kontos) 3/4 teaspoon Greek seasoning 1 red bell pepper, quartered, seeded, and 1 package (8 ounces) Dierbergs finely Cucumber Sauce (recipe follows) cut into bite-size pieces shredded Mexican cheese blend (divided) In medium bowl, stir together all 1 carton (8.25 ounces) chicken stock Additional light sour cream and chopped Place fish on foil-lined jellyroll pan that ingredients until well mixed. Cover and (divided) tomatoes for garnish has been coated with no-stick cooking chill at least 2 hours to develop flavors. ½ cup reduced-sodium teriyaki sauce and spray. Lightly coat both sides of fish with Makes about 1 cup marinade Place crushed chips evenly in bottom of cooking spray; sprinkle seasoning over 2 tablespoons cornstarch 9 x 13-inch baking dish that has been both sides. Broil 4 to 6 inches from heat Per 1/4 cup: Calories 28 ❖ Fat 0g 4 teaspoons toasted sesame seed lightly coated with no-stick cooking ❖ source until fish flakes easily with fork Cholesterol 2mg Sodium 32mg (McCormick) spray; set aside. ❖ ❖ and internal temperature is 145°F., about Carbohydrate 2g Fiber 0g Protein 4g 1 bag (10 ounces) frozen whole grain brown rice, cooked according to package 3 minutes per side. In large bowl, stir together soups, directions tomatoes with green chiles, sour cream, Trim and discard fat and silver skin from and hot sauce. Add chicken, corn, and Stuffed Pepper Soup tenderloin. Cut pork into bite-size strips. 1 cup of the cheese blend; stir until well mixed. Spread mixture evenly over Full of old-fashioned flavor, this slow Heat large skillet over medium-high Heat wok or large skillet over medium- crushed chips. Sprinkle remaining 1 cup cooker recipe makes enough for two heat. Crumble ground beef into skillet. high heat. Add 1 teaspoon of the oil and cheese blend over top. Bake in 350°F. terrific dinners when you freeze the Add onion and garlic; cook stirring half of the pork; stir-fry until browned. oven until heated through and cheese extra soup for another meal. Since rice occasionally until browned, about 5 to Remove from wok; set aside. Repeat is melted, about 25 to 30 minutes. Serve isn’t very freezer-friendly, we like to 6 minutes. Drain off any fat. with 1 teaspoon of the oil and remaining with sour cream and chopped tomatoes. ladle this colorful soup over scoops of pork. Remove from wok. Add remaining Makes 10 servings rice just before serving. Place meat mixture in 6-quart slow cooker 1 teaspoon oil, carrots, and bell peppers; that has been lightly coated with no-stick 1 Per serving: Calories 426 ❖ Fat 21g stir-fry 1 minute. Add /2 cup of the stock; 11/2 pounds lean ground beef cooking spray. Stir in remaining ingredients Cholesterol 73mg ❖ Sodium 637mg cover and cook 2 minutes. 11/2 cups chopped onion except rice. Cover and cook 6 to 8 hours Carbohydrate 34g ❖ Fiber 3g ❖ Protein 24 g 2 cloves garlic, minced on low heat setting or 4 to 5 hours on In 1-cup glass measure, stir together 1 box (32 ounces) reduced-sodium beef high heat setting. Serve over cooked rice. remaining stock, teriyaki sauce, cornstarch, broth Makes 10 servings and sesame seed. Add stock mixture Click. Search. Cook! 2 cans (14.5 ounces each) Dierbergs petite and cooked pork to wok; stir-fry until BONUS WEB RECIPES diced tomatoes, undrained Per serving: Calories 211 ❖ Fat 4g thickened and heated through, about 1 can (15 ounces) Dierbergs tomato sauce Cholesterol 32mg ❖ Sodium 789mg 2 to 3 minutes. Serve over brown rice. See these everyday 1 cup water Carbohydrate 27g ❖ Fiber 2g ❖ Protein 15g Makes 6 servings entrée recipes at 2 large or 3 medium green bell peppers, Dierbergs.com quartered, seeded, and chopped ❖ 2 teaspoons ground cumin or fennel Per serving: Calories 240 Fat 6g • Weeknight Beef Stroganoff Cholesterol 43mg ❖ Sodium 765mg 1 teaspoon salt Carbohydrate 23g ❖ Fiber 3g ❖ Protein 23g • Monterey Wild Mushroom 2 bags (10 ounces each) frozen long grain Risotto white rice, cooked according to package directions

DIERBERGS MARKETS, INC. ❘ PAGE 16 PAGE 17 ❘ MARCH 2013 RECIPES marvelous macaroons Crisp on the outside and tender on the inside, macaroons are some of spring’s most dainty and delicious confections. Made with egg whites and sugar, French macaroons use almond paste for a subtle flavor and delicate texture. In North America, coconut replaces the almond paste making the cookies moist, dense, and delightfully chewy. Lemon Curd Almond Macaroons Coconut Macaroons Macaroons C’est magnifique! Team these light, Coconut lovers rejoice! These chewy crisp cookies with a cup of tea for a delights are even more delectable when Lovely, luscious, and oh-so-lemony, sweet afternoon treat. dipped in melted chocolate. these rich cookies are bursting with sunny citrus flavor. 1 can (8 ounces) almond paste 22/3 cups sweetened flaked coconut 11/4 cups Dierbergs sugar 2/3 cup Dierbergs sugar 1/2 cup lemon curd 2 large Dierbergs egg whites, at room 1/4 cup Dierbergs flour 1/4 cup Dierbergs flour temperature 1/4 teaspoon salt 2 large Dierbergs egg whites, at room Dierbergs powdered sugar 4 large Dierbergs egg whites, at room temperature temperature 1 teaspoon vanilla extract Crumble almond paste into work bowl 1 teaspoon almond extract 1 teaspoon lemon extract of food processor fitted with steel knife 2/3 cup semisweet, milk, or dark chocolate 1/4 teaspoon salt blade. Add sugar; process until well chips (optional) 1 bag (7 ounces) sweetened flaked coconut mixed. Add egg whites; process until In medium bowl, stir together coconut, smooth dough forms. In medium bowl, stir together lemon sugar, flour, and salt; set aside. curd, flour, egg whites, extracts, and Drop mixture 1 tablespoon at a time onto salt until smooth. Fold in coconut until In large mixer bowl, beat egg whites parchment-lined baking sheets, about well mixed. and extract at high speed until soft peaks 2 inches apart (do not flatten). Bake form. Gently stir in coconut mixture. Drop mixture 1 tablespoon at a time onto in 325°F. oven until light golden brown parchment-lined baking sheets, about around edges, about 16 to 18 minutes. Drop mixture 1 tablespoon at a time onto 2 inches apart (do not flatten). Bake Cool on baking sheet 10 minutes. Cool parchment-lined baking sheets, about in 325°F. oven until light golden brown completely on wire racks. Dust tops 2 inches apart (do not flatten). Bake in around edges, about 18 to 20 minutes. with powdered sugar. Store in airtight 325°F oven until light golden brown Cool on baking sheet 10 minutes. containers. around edges, about 18 to 20 minutes. Cool completely on wire racks. Store Makes about 2 dozen Cool on baking sheet 10 minutes. Cool in airtight containers. completely on wire rack. Per Macaroon: Calories 85 ❖ Fat 3g Makes about 2 dozen Cholesterol 0mg ❖ Sodium 6mg Place chocolate chips in small microwave- ❖ ❖ Per Macaroon: Calories 67 ❖ Fat 3g Carbohydrate 15g Fiber 1g Protein 1g safe bowl. Microwave (high) 1 minute; Cholesterol 5mg ❖ Sodium 129mg stir until chocolate is melted and smooth. Carbohydrate 9g ❖ Fiber 1g ❖ Protein 1g Carefully dip edge or bottom of cookies into melted chocolate; place on wire rack until chocolate sets. Makes about 21/2 dozen

Per Macaroon: Calories 73 ❖ Fat 4g Cholesterol 0mg ❖ Sodium 55mg Carbohydrate 10g ❖ Fiber 1g ❖ Protein 1g

Be A Smart Cookie Remember these helpful tips to bake the perfect batch • Line baking sheets with parchment paper, NOT waxed paper, of cookies every time. for even baking and easy cleanup. • Use a small cookie scoop to portion out dough. • For best results, bake only one sheet of cookies at a time on • Use shiny baking sheets (flat pans with no sides) so the center rack, keeping remaining dough chilled. If you must cookies bake more evenly. Dark pans can cause cookies bake on two different racks at once, rotate pans top to bottom to get too brown. and turn them front to back halfway through baking time. • Start each batch on a cold baking sheet to retain the shape • Store crisp cookies and soft cookies in separate containers of the cookies. Dough will start to spread if the pan is warm. to retain their texture.

DIERBERGS MARKETS, INC. ❘ PAGE 18 RECIPES RECIPES

If you’ve dined in a truly authentic Mexican restaurant, CHEESY CHICKEN ENCHILADAS IT’S THE you know the secret: There’s just something special about specialty 1 Dierbergs Deli rotisserie chicken, deboned and shredded REAL THING! the cheeses. Chances are the authentic Hispanic cheeses (about 1 pound) you’re savoring were created by the oldest U.S. family-run 1 container (12 ounces) Dierbergs Kitchen Signature hispanic cheeses Mexican manufacturer, V&V Supremo Foods, founded Chipotle Tex-Mex Cheese Dip Queso Chihuahua in 1964. Dierbergs Deli now carries these extraordinary 1 package (1 ounce) Old El Paso Reduced-Sodium Taco (Keh-so Chee-wah-wah) Seasoning Mix This is the King of melting go mainstream cheeses that are all-natural, contain no additives or 1 package (8.8 ounces) V&V Supremo Queso Fresco, crumbled cheeses! Its semi-soft texture preservatives and are crafted with grade “A” whole cow’s milk using time-honored methods to preserve (divided) and mild, buttery flavor are their Mexican heritage and flavor. 1 can (10 ounces) Old El Paso Enchilada Sauce perfect for recipes requiring 1 package (7.06 ounces) V&V Supremo shredded Queso a melting cheese, including Chihuahua , enchiladas, , CHICKEN CHILES RELLENOS 8 large flour tortillas (8-inch diameter) sandwiches, or even the all-American mac MEXICAN MADE EASY 6 large poblano chile peppers and cheese. 2 tablespoons Dierbergs vegetable oil The following collection of recipes featuring bold 1 Dierbergs Deli rotisserie chicken, deboned and shredded Crema Natural (Cray-mah) Mexican flavors are incredibly simple to create with a (about 1 pound) This smooth, slightly tangy combination of prepared Deli items, off-the-shelf spice 1 package (7.06 ounces) V&V Supremo shredded Queso cultured sour cream has a silky blends, recipe-ready produce and authentic Mexican Chihuahua consistency and contains no cheeses. Customize your dishes with a favorite salsa, 1 package (8.8 ounces) V&V Supremo Queso Fresco, crumbled additives or stabilizers. Pour it or a host of fresh complementary items like corn, 1 jar (24 ounces) Old El Paso Thick ’n Chunky Salsa (divided) over tacos, enchiladas, nachos, tomatoes, black olives, peppers, avocados or cilantro. 6 tablespoons V&V Supremo Crema Natural chili, and potatoes. Use it in 1/ 2 cup chopped fresh cilantro (optional) place of Crème Fraîche. Crema Natural will not curdle so it’s Brush chile peppers with oil; place on foil-lined jellyroll pan. Broil perfect for cream sauces, 6 inches from heat source until skin blisters on all sides. Remove soups, and baked items. and cover peppers tightly with foil; let stand 10 minutes. Hold peppers under running water while using sharp knife to remove Corn Sopes (So-pez) skins. Cut each pepper lengthwise; gently open and remove seeds Made from masa, a Mexican and veins. corn dough, think of sopes as mini Mexican-style pizzas 3 In medium bowl, combine chicken and cheeses. Reserve / 4 cup which can be filled with of the Salsa for topping; spread remaining Salsa in bottom of toppings limited only by your 9 x 13-inch baking dish that has been lightly coated with no-stick imagination. Fill with cheeses, cooking spray. Carefully stuff each pepper with chicken/cheese meat, beans, and top with mixture; place in baking dish. Cover and bake in 350°F. oven for Crema Natural, salsa, and 20 minutes. Uncover and bake 10 minutes. Top with reserved lettuce. Use for appetizers Salsa, Crema Natural, and cilantro. In large bowl, combine chicken, Cheese Dip, Taco Seasoning and or entrées. Makes 6 servings half of the Queso Fresco. Wrap 4 tortillas in damp paper towel; 1 ❖ ❖ microwave (high) 15 seconds. Place about /2 cup chicken Queso Fresco Per serving: Calories 530 Fat 31g Cholesterol 130mg mixture across center of each tortilla; roll up tortillas and place Sodium 1487mg ❖ Carbohydrate 19g ❖ Fiber <1g ❖ Protein 40g Known as the Mexican seam-side down in bottom of 9 x 13-inch baking dish that has been fresh “farmers’ cheese,” lightly coated with no-stick cooking spray. Repeat with remaining its creamy, lightly salted tortillas and chicken mixture. Pour Enchilada Sauce over top. flavor and crumbly texture Cover and bake in 350°F. oven for 35 minutes. Uncover; top with are ideal for soups, salads, remaining Queso Fresco and Queso Chihuahua. Bake until cheese refried beans, tacos, is melted and lightly browned, about 8 to 10 minutes. enchiladas, and chile Makes 8 Enchiladas rellenos. Use it in place Per Enchilada: Calories 584 ❖ Fat 32g ❖ Cholesterol 108mg of feta cheese, too. Sodium 1478mg ❖ Carbohydrate 34g ❖ Fiber 1g ❖ Protein 37g Queso Cotijta (Ko-Tee-Hah) For a vegetarian option, omit chicken from cheese mixture. Known as the “Parmesan of Mexico,” it’s an aged, grated cheese with a bold flavor and aroma. Sprinkle it over corn-on-the-cob, beans, soups, salads, casseroles, and stews. DIERBERGS MARKETS, INC. ❘ PAGE 20 PAGE 21 ❘ MARCH 2013 RECIPES specialty hispanic cheeses go mainstream (continued from page 21)

PINEAPPLE MANGO FISH SPICY MACHO HOT PARTY DIP FAJITA SOPES 1 Dierbergs Deli rotisserie chicken, deboned and shredded 1 tablespoon Dierbergs vegetable oil (about 1 pound) 1 package (12 ounces) Dierbergs Grill-Ready Fajita Mix 1 cup Dierbergs Kitchen Signature Chipotle Ranch Dressing (Produce Department) 1 container (16 ounces) V&V Supremo Crema Natural 1 pound tilapia, swai, or other white-fleshed fish fillets, cut 1 package (1 ounce) Old El Paso Reduced-Sodium Taco into 1/ 2-inch strips Seasoning Mix 1 package (1 ounce) Old El Paso Reduced-Sodium Taco 1 container (12 ounces) Dierbergs Fresh Black Bean Salsa Seasoning Mix (Produce Department) 8 V&V Supremo Corn Sopes 1 package (7.06 ounces) V&V Supremo shredded Queso 1 package (8.8 ounces) V&V Supremo Queso Fresco, crumbled Chihuahua (divided) 3/ 4 cup Dierbergs Kitchen Signature Fresh Pineapple Mango Dierbergs tortilla chips Salsa OVEN METHOD In large bowl, combine all ingredients except SPICY MACHO 3 / 4 cup V&V Supremo Crema Natural Queso Chihuahua and tortilla chips. Stir in 1 cup of the Queso HOT PARTY DIP In large skillet, heat oil over medium-high heat. Add Fajita Mix; Chihuahua. Place mixture in shallow 3-quart baking dish that has cook stirring occasionally until onion wilts, about 2 to 3 minutes. been lightly coated with no-stick cooking spray. Sprinkle remaining Add fish and Taco Seasoning; cook stirring gently until fish is 1 cup Queso Chihuahua over top. Bake in 375°F. oven until hot opaque throughout, about 3 to 4 minutes. Place Sopes with raised and bubbly, about 20 to 25 minutes. Let stand 5 minutes. Serve edges up on foil-lined jellyroll pan. Divide fish mixture among warm with tortilla chips. Sopes; sprinkle Queso Fresco over tops. Bake in 400°F. oven until STOVE-TOP METHOD In large saucepan, combine all heated through, about 3 to 5 minutes. Broil 6 inches from heat ingredients except tortilla chips; cook over medium heat stirring source until cheese is lightly browned, about 2 minutes. Top with frequently until cheese is melted and heated through, about 3 to Salsa and Crema Natural. Serve warm. 5 minutes. Place in serving bowl and serve warm with tortilla chips. Makes 8 Sopes Makes 6 cups ❖ ❖ Per Sope: Calories 376 Fat 17g Cholesterol 65mg Per 1/4 cup without chips: Calories 167 ❖ Fat 13g ❖ ❖ ❖ Sodium 508mg Carbohydrate 35g Fiber 3g Protein 21g Cholesterol 39mg ❖ Sodium 256mg ❖ Carbohydrate 4g Fiber 4g ❖ Protein 8g SPICY BAJA CHICKEN NACHOS 1/2 of 13.5-ounce bag Dierbergs tortilla chips 1 Dierbergs Deli rotisserie chicken, deboned and shredded (about 1 pound) 1 container (12 ounces) Dierbergs Kitchen Signature Chipotle Tex-Mex Cheese Dip 1 package (1 ounce) Old El Paso Reduced-Sodium Taco Seasoning Mix 1 package (7.06 ounces) V&V Supremo shredded Queso Chihuahua 1 cup V&V Supremo Crema Natural Additional toppings as desired

Layer tortilla chips evenly in bottom of shallow 3-quart baking dish that has been lightly coated with no-stick cooking spray. In medium bowl, combine chicken, Cheese Dip, and Taco Seasoning. Spoon chicken mixture over tortilla chips. Top with Queso Chihuahua. Bake in 375°F. oven until cheese is melted, about 6 to 8 minutes. Drizzle Crema Natural over top. Serve with additional toppings as desired. Makes 8 servings Per serving: Calories 452 ❖ Fat 29g ❖ Cholesterol 82mg Sodium 792mg ❖ Carbohydrate 23g ❖ Fiber 2g ❖ Protein 19g SPICY BAJABAJA CHICKENCHICKEN NACHOS

DIERBERGS MARKETS, INC. ❘ PAGE 22 lentil quinoa tacos Take “taco night” from tired to terrific! Seasoned just right, these protein-packed tacos were a hit with our tasters of all ages! See pages 3 to 5 for even more exciting meatless ideas from STLVegGirl.

(Recipe courtesy of STLVegGirl.) In large saucepan, combine broth and In medium skillet, heat olive oil over quinoa; bring broth to a boil over medium-high heat. Add onion and salt; 2 cartons (8.25 ounces each) vegetable broth medium-high heat. Reduce heat, cover, cover and cook until onion wilts. Uncover 1 cup quinoa 1 package (17.63 ounces) ready-to-eat and simmer stirring occasionally until and cook stirring frequently until onions lentils (Melissa’s) quinoa is soft and translucent and liquid are lightly brown, about 5 minutes. 1/4 cup water is absorbed, about 12 to 15 minutes. Place in serving bowl. 2 tablespoons Taco Seasoning Remove from heat and fluff with fork. (recipe on page 5) Place in serving bowl. Place kale and cheese shreds in serving 1 teaspoon Dierbergs olive oil bowls. Assemble tacos as desired. 1 cup chopped red onion In second large saucepan, combine Makes 12 tacos Pinch salt lentils, water, and Taco Seasoning over ❖ 1 bunch kale greens, rinsed, drained, and medium-high heat; cook stirring Per 2 Tacos: Calories 519 Fat 17g Cholesterol 0mg ❖ Sodium 1170mg coarsely chopped occasionally until most of the water is Carbohydrate 75g ❖ Fiber 14g ❖ Protein 18g 1 package (8 ounces) mozzarella-style shreds absorbed, about 5 minutes. Place in (Daiya) or shredded mozzarella cheese* serving bowl. 12 taco shells, warmed

*Product info on pages 4 and 5