Amazing AFFORDABLE MEALS Save Money and Time As You Get Back to Busy Routines with Budget-Friendly Breakfasts, Lunches, and Dinners

SAVORYONLINE.COM SEPTEMBER 2020

ALL THE PASTABILITIES! P. 06 AMAZING

JOY BAUER AFFORDABLE P. 76 meals

COOK ONCE, EAT TWICE | RAINBOW LUNCH BOXES CONTENTS SEPTEMBER 2020 Amazing AFFORDABLE MEALS Save money and time as you get back to busy routines with budget-friendly breakfasts, lunches, and dinners.

74 GRILLED SWEET POTATOES WITH SALSA

94 SHEET PAN GRILLED CHEESE WITH APPLE AND DIJON 14 ROTINI WITH BUTTERNUT SQUASH AND PLANT-BASED SAUSAGE

02 SEPTEMBER 2020 SAVORYONLINE.COM 41 SLOW COOKER 78 “MISSISSIPPI ROAST” IN SEASON NOW: ZUCCHINI

BACK TO ROUTINE 97 06 ALL THE PUMPKIN PASTABILITIES SPICE WAFFLES Enjoy affordable, crowd- pleasing pasta dinners in every noodle, sauce, and style. SAVORY EVERY DAY 22 10 WAYS TO SAVE MONEY IN THE KITCHEN 58 SUPER FAST Find big savings at the store Busy weeknights are a breeze 96 GLUTEN-FREE LIVING and in the kitchen with smart with fast dinners like takeout- Pumpkin-spiced waffles ways to plan, shop, and prep. inspired stir-fry and sweet- are the perfect dish for fall and-sour chicken. weekend mornings. 28 NEW FAMILY FAVORITES 66 TAKE 5 98 PRODUCT SPOTLIGHT Latin American classics like Kid-friendly dishes keep it Frozen snacks are microwave- slow-roasted pork and cheesy simple with just 5 ingredients. ready for when hungry kids corn cakes will be a hit at your Plus, a sweet treat for are done with school. family table. Rosh Hashanah. 100 TIPS FROM OUR 36 COOK ONCE, 76 JOY BAUER NUTRITION PARTNERS EAT TWICE Joy shares 4 recipes using Stop & Shop Dietitians offer Get ahead during the week surprising superfoods for fall. tips and product picks to get with dishes that make enough wholesome meals on the table. for two different meals. 78 IN SEASON NOW: ZUCCHINI 104 HOW TO UP YOUR 44 MAKE-AHEAD Raw or cooked, savory or KITCHEN GAME BREAKFASTS sweet, zucchini is delicious Our test kitchen pros Busy mornings are a breeze on the grill, in salads, and share tips and how-tos from with good-for-you breakfasts even in desserts. this issue. This month: a grated you can make in advance. cheese hack, how to cook 88 SNACK MEALS with fish sauce, and more. 52 RAINBOW Protein-packed mini meals will LUNCH BOXES give you an energy boost to 113 NEXT ISSUE FOLLOW US Choose foods in every get you through the day Fall is the season of sharing, Find more inspiration and color of the rainbow for from Halloween treats to share your favorites nutrient-packed lunches 90 PLANT-POWERED Thanksgiving classics. Plus, @savoryonline. kids will love. Give grilled cheese a grown- slow cooker meals and time- up twist with combos like saving holiday shortcuts. Gruyère and spinach or apple and sharp Cheddar.

SAVORYONLINE.COM SEPTEMBER 2020 03 DISCOVER New atItems

Say good morning Taste the difference to new flavors family makes Eggo Waffles are so crispy, fluffy and delicious... you won’t Family owned for four generations. Community know whether to share them or keep them for yourself. Try Coffee is made from only 100% select Arabica coffee our newest flavors: Apple-Cinnamon and Thick & Fluffy beans roasted to perfection. Try single serve cups Salted Caramel. available in Signature Blend Dark Roast, Breakfast Blend and American Classic.

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04 SEPTEMBER 2020 SAVORYONLINE.COM FAVORITESINSPIRED CREATIONS

Bring ome te arest ailale in stores starting Setemer 4 wile sulies last

Exclusively at AMAZING AFFORDABLE MEALS

All the PASTABILITIES Affordable, quick, and family- friendly, there’s nothing pasta can’t do. From easy stuffed shells to gluten-free spaghetti and meatballs, the pastabilities really are endless!

R t ead star y to y to try pla eat wa nt-based sausage? Pasta is a gr

06 SEPTEMBER 2020 SAVORYONLINE.COM ROTINI WITH BUTTERNUT SQUASH AND PLANT-BASED SAUSAGE RECIPE PAGE 14

R t ead star y to y to try pla eat wa nt-based sausage? Pasta is a gr

SAVORYONLINE.COM SEPTEMBER 2020 07 $ MONEY- SAVING MEAL

Pasta is inexpensive and is often on sale, so you can keep your pantry well stocked. It’s a great way to make meat or seafood go further or to use up veggies at the end of the week.

This bake gives you lasagna-like layers in half the time

08 SEPTEMBER 2020 SAVORYONLINE.COM RAVIOLI BAKE WITH PEPPERS PREP TIME 10 MIN. – COOK TIME 55 MIN. READY IN 1 HOUR 5 MIN. + STANDING TIME SERVINGS 8

Cooking spray 1 (25 oz) bag 2 cups part-skim frozen beef ricotta cheese ravioli, divided 1 large egg 1 (16 oz) bag frozen 1 tbsp minced garlic mixed pepper 1 (26 oz) jar Nature’s strips, thawed, Promise Organic drained, and Tomato Basil Pasta divided Sauce, divided 1½ cups part-skim shredded mozzarella, divided

STEP 1 Preheat oven to 400°F. Coat a 3-qt baking dish with the cooking spray. In a medium bowl, combine the ricotta, egg, and garlic. Season with salt and pepper. STEP 2 Into baking dish, spread ¾ cup pasta sauce. Top with a single layer of the ravioli, half of the ricotta mixture, half of the peppers, 1 cup sauce, and half of the mozzarella. Repeat the layers again with remaining ravioli, ricotta, peppers, sauce, and mozzarella. STEP 3 Cover baking dish tightly with foil. Bake 45 min., until ravioli is hot and cheese is melted. Remove foil and bake another 10 min. Remove from oven and let sit 10 min. before serving.

SIMPLE SWAP To make this bake vegetarian, use frozen cheese ravioli instead of beef.

PER SERVING: 364 CALORIES, 15G FAT, 7G SATURATED FAT, 84MG CHOLESTEROL, 850MG SODIUM, 38G CARBOHYDRATE, 4G FIBER, 7G SUGAR, 21G PROTEIN

SAVORYONLINE.COM SEPTEMBER 2020 09 FRESH FETTUCCINE ALFREDO RECIPE PAGE 14

Alfred reamy o uses ju C st fo ur ing re di en ts

CHOOSE YOUR PASTA SHAPE

Short tubes or spirals (penne or rotini) will hold on to chunky sauces or lots of veggies. Choose long noodles (spaghetti) for marinara or pesto and flat noodles (linguine or fettuccine) for cream or butter sauces.

10 SEPTEMBER 2020 SAVORYONLINE.COM BAKED TURKEY MEATBALLS WITH PESTO RECIPE PAGE 18 Alfred reamy o uses ju C st fo ur SHOP ing THE re RECIPE di en ts

GLUTEN-FREE PANKO Light-as-air bread crumbs are made with rice flour instead of wheat.

EDAMAME NOODLES Soybean flour makes these green noodles protein-packed and gluten-free.

ITALIAN SEASONING A zesty blend of sage, oregano, and basil works well in red sauces, soups, or in a breading for chicken.

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SAVORYONLINE.COM SEPTEMBER 2020 11 YOUR PASTA SHOPPING GUIDE You can now find noodles in every part of the store, from the freezer aisle to the produce section. Use this guide to shop your favorites or discover something new.

PASTA WHY WE WHERE TO WHAT TRY IT AT TYPE LOVE IT FIND IT TO BUY HOME

This inexpensive pantry staple can turn any Combine with Classic dried ingredient combo into In the pasta vegetables and pasta a last-minute meal. aisle sausage, shrimp, Gluten-free versions or chicken are also available. Whole-grain penne

These gluten-free noodles are made Use in place from ingredients like In the specialty of regular Bean & lentil red lentils, chickpeas, and organic short pasta in pasta and edamame, making aisle a vegetarian them high in fiber pasta toss and protein.

Red lentil pasta

It’s ready in under five Toss with minutes and makes a In the Alfredo sauce Fresh pasta simple pasta toss feel refrigerated or garlic butter restaurant-worthy section and seafood

Fresh pasta

A low-carb option and Sauté for a couple Vegetable a great way to add In the prepared minutes or cook noodles more veggies to meals produce section right in the sauce

Squash noodles

Almost a meal on its Bake like a lasagna Frozen own, with the option to In the frozen with layers of stuffed pasta either bake or boil foods aisle sauce and cheese Stuffed shells

12 SEPTEMBER 2020 SAVORYONLINE.COM SECRET IN THE SAUCE

Sugar and butter might not seem like they belong in marinara, but they make this sauce even better. A little sugar balances the canned tomatoes’ acidity while butter PASTA WHY WE WHERE TO WHAT TRY IT AT gives it richness. TYPE LOVE IT FIND IT TO BUY HOME

Red lentil pasta

It’s ready in under five Toss with minutes and makes a In the Alfredo sauce Fresh pasta simple pasta toss feel refrigerated or garlic butter restaurant-worthy section and seafood

Fresh pasta

A low-carb option and Sauté for a couple Vegetable a great way to add In the prepared minutes or cook noodles more veggies to meals produce section right in the sauce

Squash noodles

Almost a meal on its Bake like a lasagna CHECK OUT Frozen own, with the option to In the frozen with layers of THE VIDEO stuffed pasta either bake or boil foods aisle sauce and cheese ONLINE ALL-PURPOSE CHUNKY Stuffed shells MARINARA SAUCE RECIPE PAGE 18

SAVORYONLINE.COM SEPTEMBER 2020 13 FRESH FETTUCCINE ALFREDO PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 6 2 (9 oz) pkgs 3 tbsp butter WHAT IS fresh fettuccine ¾ cup grated VODKA SAUCE? 1¾ cups half & half Parmesan cheese, divided Traditionally, vodka is added to this red sauce to bring out STEP 1 Heat a large pot of salted water its tomato flavor (the alcohol to a boil on high. Cook the fettuccine cooks off before it goes in the according to package directions for al jar). The addition of cream dente. Drain fettuccine. gives the sauce its classic pink STEP 2 Meanwhile, in a 12-inch skillet, heat color and adds richness. the half & half on medium. Add the butter and ¼ cup Parmesan. Whisk gently until ROTINI WITH BUTTERNUT melted and smooth. Season with salt and SQUASH AND PLANT- generously with black pepper. BASED SAUSAGE STEP 3 Remove skillet from heat and add fettuccine. Toss until well combined. PREP TIME 10 MIN. – COOK TIME 20 MIN. STUFFED SHELLS ALLA READY IN 30 MIN. – SERVINGS 4 Divide among bowls and top with VODKA WITH SPINACH remaining ½ cup Parmesan. PREP TIME 10 MIN. – COOK TIME 55 MIN. 1 (8.8 oz) box 3 sage leaves, PER SERVING: 495 CALORIES, 17G FAT, 10G SATURATED FAT, READY IN 1 HOUR 5 MIN. – SERVINGS 4 red lentil rotini finely chopped 48MG CHOLESTEROL, 229MG SODIUM, 68G CARBOHYDRATE, 1 (20 oz) pkg cubed 2 links plant-based 3G FIBER, 5G SUGAR, 16G PROTEIN ½ (24 oz) jar vodka ½ cup shredded butternut squash Italian sausage, sauce, divided part-skim 2 tbsp olive oil sliced ½-inch thick 1 (16 oz) pkg frozen mozzarella ½ cup diced onion ¼ cup cut spinach, ¼ cup loosely grated Parmesan divided packed basil 1 (17 oz) bag leaves, chopped STEP 1 Heat a large pot of salted water to frozen Nature’s a boil on high. Cook the rotini according Promise Organic to package directions. Cut the squash into Stuffed Shells ½-inch chunks. Reserve ½ cup cooking liquid before draining pasta. STEP 2 Meanwhile, in a 12-inch skillet, heat the oil on medium. Add the onion and STEP 1 Preheat oven to 425°F. Into bottom sage. Cook 4–5 min., until golden, stirring of an 8x8-inch or 2-qt baking dish, spread often. Add the sausage to skillet, breaking half of the vodka sauce. Scatter half of up into smaller chunks. Cook 5–7 min., the spinach on top. until browned, stirring occasionally. STEP 2 Arrange the stuffed shells over STEP 3 Add squash to skillet along with spinach in a single layer, open-sides ¼ cup water. Season with salt. Cover down. Scatter remaining spinach on skillet and cook 6–7 min., until squash top. Spoon remaining vodka sauce over is tender, stirring and scraping up any spinach. Sprinkle with the mozzarella. browned bits occasionally, and adding STEP 3 Cover dish with foil and bake 1–2 tbsp more water, if needed. 50–55 min., until shells are hot in centers. STEP 4 To serve, toss cooked rotini with Garnish with the basil. the squash mixture, adding reserved PER SERVING: 338 CALORIES, 12G FAT, 7G SATURATED FAT, 55MG CHOLESTEROL, 639MG SODIUM, 38G CARBOHYDRATE, cooking liquid as needed, 2 tbsp at a 6G FIBER, 6G SUGAR, 20G PROTEIN time. Garnish with the Parmesan.

SIMPLE SWAP For a vegan dish, leave out the Parmesan or substitute a shredded vegan cheese.

PER SERVING: 428 CALORIES, 14G FAT, 2G SATURATED FAT, 4MG CHOLESTEROL, 237MG SODIUM, 61G CARBOHYDRATE, 11G FIBER, 6G SUGAR, 26G PROTEIN

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14 SEPTEMBER 2020 SAVORYONLINE.COM Stuffed shells go from freezer to oven—no need to thaw

SAVORYONLINE.COM SEPTEMBER 2020 15 LEMONY SPAGHETTI CARBONARA WITH PEAS PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 4

12 oz gluten-free 2 egg yolks spaghetti ¼ cup grated 1 cup frozen peas Parmesan, plus 2 tbsp olive oil more for serving 2 slices bacon, 1 lemon chopped 3 tbsp finely 1 medium onion, chopped parsley finely chopped (optional) 2 large eggs

STEP 1 Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions. To pot, add peas and cook another 30 sec. Reserve ½ cup cooking liquid before draining. STEP 2 Meanwhile, in a 10-inch skillet, combine the oil and bacon. Cook 6 min. on medium, until browned, stirring occasionally. With slotted spoon, transfer to a large bowl. To skillet, add the onion and season with salt. Cook 5–6 min., until caramelized, stirring occasionally. Remove skillet from heat. STEP 3 To bowl with bacon, add the whole eggs, egg yolks, and Parmesan. Whisk until smooth. Season generously with pepper. From lemon, grate 2 tsp zest into bowl. Squeeze 2 tbsp juice into skillet with onions, scraping up any browned bits. STEP 4 Add cooked spaghetti and peas to bowl with eggs. Toss to coat spaghetti. Add onion mixture from skillet, as well as the parsley, if using. Toss to combine, adding some reserved cooking liquid if needed. Season with salt and pepper to taste.

PER SERVING: 503 CALORIES, 17G FAT, 4G SATURATED FAT, 193MG CHOLESTEROL, 222MG SODIUM, 76G CARBOHYDRATE, 5G FIBER, 3G SUGAR, 15G PROTEIN

16 SEPTEMBER 2020 SAVORYONLINE.COM PASTA WATER HACK

Pasta releases lots of starch into the water as it boils. Save about a cup before draining, then add a little at a time as you toss the pasta with the sauce. The starchy water will help the sauce thicken and cling to the noodles.

SAVORYONLINE.COM SEPTEMBER 2020 17 ALL-PURPOSE CHUNKY MARINARA SAUCE PREP TIME 8 MIN. – COOK TIME 42 MIN. READY IN 50 MIN. – SERVINGS 8 WHAT IS 3 tbsp olive oil 1 (28 oz) can Nature’s AL DENTE? 1 medium onion, Promise Organic finely chopped Diced Tomatoes Boil your pasta until al dente, 2 tbsp 2 bay leaves Italian for “to the tooth,” or minced garlic 1 tsp dried oregano until just slightly firm when 1 (28 oz) can Nature’s ¼ tsp sugar you bite into it. The pasta will Promise Organic 2 tbsp butter, finish cooking in the sauce Crushed Tomatoes cut up and absorb more flavor. with Basil

STEP 1 In a Dutch oven or large pot, BAKED TURKEY heat the oil on medium. Add the MEATBALLS WITH PESTO onion and cook 8–10 min., until golden, stirring occasionally. Add garlic and PREP TIME 15 MIN. – COOK TIME 15 MIN. cook 1 min., stirring often. READY IN 30 MIN. – SERVINGS 6 WHOLE-GRAIN PENNE STEP 2 To pot, add the tomatoes, along WITH SPICY SHRIMP 1 tbsp minced garlic 94% Lean with the bay leaves, oregano, and sugar. AND BROCCOLI 2 tsp Italian Ground Turkey Season with salt and pepper. STEP 3 Heat to a boil on high. Reduce PREP TIME 5 MIN. – COOK TIME 10 MIN. seasoning Cooking spray READY IN 15 MIN. – SERVINGS 4 ½ cup gluten-free 1 (8 oz) pkg heat to simmer. Partially cover and panko bread crumbs edamame cook 25–30 min., stirring occasionally. 1 (13.2 oz) box 12 oz peeled, 1 large egg spaghetti Stir in the butter until melted. Season whole-grain penne deveined shrimp ½ cup grated 1 (16 oz) pkg with salt and pepper to taste. Remove 3 cups small 4 cloves garlic, Parmesan, divided squash noodles bay leaves before serving. broccoli florets finely chopped 1 (16 oz) pkg ½ cup pesto ¼ cup olive oil 1 tsp crushed Nature’s Promise TIP Refrigerate for up to 1 week or 1 bunch green red pepper freeze for 3 months. onions, thinly sliced STEP 1 Preheat oven to 450°F. In a large PER SERVING: 130 CALORIES, 8G FAT, 3G SATURATED FAT, 8MG CHOLESTEROL, 274MG SODIUM, 14G CARBOHYDRATE, bowl, combine the garlic, Italian seasoning, 3G FIBER, 7G SUGAR, 3G PROTEIN STEP 1 Heat a large pot of salted water to bread crumbs, egg, and ¼ cup Parmesan. a boil on high. Add the penne and cook Add the turkey and season with salt and according to package directions. Add pepper. Mix until combined. Form into the broccoli to pot 2 min. before pasta is 1½-inch meatballs and place on cooked. Before draining, reserve ½ cup parchment-lined baking sheet, spacing cooking liquid. 1 inch apart. Coat meatball tops with STEP 2 Meanwhile, in a 12-inch nonstick the cooking spray. Bake 12–15 min., until skillet, heat the oil on medium. Add the browned and cooked through. green onions and cook 2 min., stirring STEP 2 Meanwhile, heat large pot of salted often. Add the shrimp, garlic, and crushed water to boil on high. Add the spaghetti red pepper. Cook 4–5 min., until shrimp and cook 3 min. To pot, add the squash are cooked through, stirring occasionally. noodles and cook another 2 min., until Remove from heat. squash noodles and spaghetti are al dente. STEP 3 In a large bowl, toss cooked penne Reserve ½ cup cooking liquid. Drain and broccoli with shrimp mixture, adding noodles well and toss with the pesto, some cooking liquid if needed. Season adding cooking liquid as needed, 2 tbsp with salt to taste. at a time. Season with salt and pepper. PER SERVING: 536 CALORIES, 17G FAT, 3G SATURATED FAT, STEP 3 Divide the spaghetti mixture among 107MG CHOLESTEROL, 505MG SODIUM, 75G CARBOHYDRATE, 6 bowls. Top with turkey meatballs. 11G FIBER, 4G SUGAR, 27G PROTEIN Garnish with remaining ¼ cup Parmesan.

PER SERVING: 457 CALORIES, 21G FAT, 5G SATURATED FAT, 92MG CHOLESTEROL, 479MG SODIUM, 35G CARBOHYDRATE, 10G FIBER, 5G SUGAR, 38G PROTEIN

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18 SEPTEMBER 2020 SAVORYONLINE.COM Save time by boiling the pasta and broccoli together

SAVORYONLINE.COM SEPTEMBER 2020 19 ELEVATE THE EVERYDAY. DON’T JUST GRILL. GRILL THE BEST.

Enjoy the premium quality of our NEW Taste of Inspirations® Black Angus beef. It’s graded USDA Choice and available in cuts like ribeye and strip steaks, tenderloins and top sirloin. All of our Black Angus beef is abundantly marbled for rich, buttery flavor that will make every meal one to remember.

Grilled Ribeye with Chimichurri Sauce

INGREDIENTS STEPS

1 lb. ribeye steaks 1. Sprinkle the steaks with salt and pepper. Leave at room temperature 1 tsp crushed red pepper while you light the barbecue. 1 cup coarsely chopped 2. fresh parsley (about 1 oz.) Combine the crushed red pepper, parsley, oregano, garlic, shallot, oil and vinegar in a food processor and pulse until you get the desired ¼ cup fresh oregano, coarsely chopped consistency (chimichurri should have a little texture—don’t puree it). 2 cloves garlic, peeled Season to taste with salt and pepper. Adjust oil and vinegar if necessary. and chopped 3. Grill the steak over medium high heat until done, about 4 minutes per 1 shallot, peeled and chopped side for medium rare. Let the steaks “rest” on a serving platter loosely ¼ cup olive oil covered with aluminum foil for 10 minutes before serving with the ¼ cup red wine vinegar chimichurri sauce. > Serves 4 > Ready in 28 mins > Prep time 10 mins Tip: You can prepare the chimichurri 1 day in advance. Exclusively at > Cooking time 8 mins Store covered in refrigerator. ELEVATE THE EVERYDAY. DON’T JUST GRILL. GRILL THE BEST.

Grilled Ribeye with Chimichurri Sauce

INGREDIENTS STEPS

1 lb. ribeye steaks 1. Sprinkle the steaks with salt and pepper. Leave at room temperature 1 tsp crushed red pepper while you light the barbecue. 1 cup coarsely chopped 2. fresh parsley (about 1 oz.) Combine the crushed red pepper, parsley, oregano, garlic, shallot, oil and vinegar in a food processor and pulse until you get the desired ¼ cup fresh oregano, coarsely chopped consistency (chimichurri should have a little texture—don’t puree it). 2 cloves garlic, peeled Season to taste with salt and pepper. Adjust oil and vinegar if necessary. and chopped 3. Grill the steak over medium high heat until done, about 4 minutes per 1 shallot, peeled and chopped side for medium rare. Let the steaks “rest” on a serving platter loosely ¼ cup olive oil covered with aluminum foil for 10 minutes before serving with the ¼ cup red wine vinegar chimichurri sauce. > Serves 4 > Ready in 28 mins > Prep time 10 mins Tip: You can prepare the chimichurri 1 day in advance. Exclusively at > Cooking time 8 mins Store covered in refrigerator. AMAZING AFFORDABLE MEALS 10 toWays save money in the kitchen Save big at every meal with tips for shopping on a budget, stocking your pantry, and more.

MAKE YOUR OWN SINGLE- 1SERVE SNACK FOODS Portion chips, pretzels, and popcorn from larger bags into snack-sized bags or containers. Slice carrots, celery, and bell peppers. Place in containers, cover with cold water, and refrigerate to keep crisp all week. Use cupcake liners to portion snacks in lunch boxes, especially sticky foods like dried fruit.

22 SEPTEMBER 2020 SAVORYONLINE.COM O’S CEREAL PASTA SAUCE ORGANIC 2WRITE A Save about $1.80 Save about $1.10 MILK SHOPPING LIST over name-brand over name-brand Save about $1.80 oat cereal plain pasta sauce over name-brand as you meal plan, organic milk using your app or circular to find coupons. Check your fridge and Look for savings pantry as you make with store brands your list so you don’t buy what These items are often you already have. less expensive than name- brand items.* Be sure to check your store app or 3 circular first to get the best discounts on what USE YOUR STORE COUPONS Sign up for an account you buy most. on your store’s * Cost savings are estimates; website to access prices may vary by store. coupons and receive email exclusives. Download your store’s app to select coupons (these will be applied at checkout 4 with your card). Find this week’s Stock circular online or your at your store. pantry and freezer 5with all-purpose staples to use in quick meals. If you have room to store them, USE YOUR buy extra when items SLOW COOKER like pasta, canned OR INSTANT POT beans and tomatoes, to turn inexpensive frozen vegetables, and proteins into fantastic chicken go on sale. meals with little effort. Try using your slow cooker to make fork-tender beef brisket or pork shoulder, and your Instant Pot to cook bone- in chicken thighs or chuck roast. 6

SAVORYONLINE.COM SEPTEMBER 2020 23 Look for savings with value packs. These larger packages are often a better value by volume than smaller packages that cost less. Take out what you need for the week, then store the rest in 7 your freezer or pantry. 8 RE-CREATE TAKEOUT FAVORITES AT HOME with store-bought shortcuts. On pizza night, top frozen cheese pizzas with your favorite toppings before baking. Use frozen egg rolls and pot stickers and bottled sauces to re-create more takeout dishes. Go to savoryonline.com for meal inspiration. $ 9

FIND NEW USES FOR10 FOODS YOU’D USUALLY THROW AWAY Chicken bones: Simmer in a large pot with water, a carrot, a couple celery stalks, and a halved onion for Store smart to 2–3 hours to make chicken stock. Strain and freeze. Stale bread: Pulse in your food processor to make keep produce fresh. bread crumbs. Freeze in a resealable freezer bag. Add a paper towel to plastic bags of lettuce or Slightly wilted greens: Blend with walnuts, olive oil, a herbs to absorb excess moisture. Refrigerate fruits little lemon juice, and Parmesan for a simple pesto. and vegetables in separate crisper drawers (keep potatoes, onions, and garlic on your counter).

24 SEPTEMBER 2020 SAVORYONLINE.COM etter experience. ore savings.

rder grocery delivery or pickup on our new app or at stopandshop.com.

on’t have our app ownload it for free and you could save 1 or more. Fres look Ready set sae arn 1 point for edeem points on njoy personalized every $1 you spend groceries (instore o�ers and save Een more instore and online and online) and gas 1 or more saings

lready ae a Sto So ard Dont ae a ard ntroducing our enhanced rewards program. ownload our app to access your Sign up today at new bene�ts and you could save stopandshop.com. 1 or more. 26 SEPTEMBER 2020 SAVORYONLINE.COM Fres look Ready set sae arn 1 point for edeem points on njoy personalized every $1 you spend groceries (instore o�ers and save Een more instore and online and online) and gas 1 or more saings

lready ae a Sto So ard Dont ae a ard ntroducing our enhanced rewards program. ownload our app to access your Sign up today at new bene�ts and you could save stopandshop.com. 1 or more. SAVORYONLINE.COM SEPTEMBER 2020 27 New family favorites Celebrate Hispanic Heritage Month by bringing Latin American dishes like fried plantains and marinated roast pork to your family table.

FRIED SWEET PLANTAINS (MADUROS) RECIPE PAGE 34

28 SEPTEMBER 2020 SAVORYONLINE.COM SHOP THE RECIPE

COTIJA CHEESE Crumble this mild, salty cheese over salads, corn on the cob, or nachos. Find it in the deli.

ZUCCHINI WITH CORN AND CHEESE (CALABACITAS CON ELOTE) RECIPE PAGE 34

SAVORYONLINE.COM SEPTEMBER 2020 29 SALVADORAN-STYLE CABBAGE SLAW (CURTIDO) READY IN 12 MIN. + CHILLING TIME – SERVINGS 8 Core and very thinly slice 1 small head green cabbage. Coarsely shred 1 large carrot on a box grater. Very thinly slice 1 very small onion and ½ jalapeño (optional). Add all vegetables to a large bowl. In a small bowl, stir together ½ cup apple cider vinegar, 2 tsp kosher salt, 1 tsp dried oregano, and ¼ cup water until salt dissolves. Pour vinegar mixture over vegetables. With hands, toss and massage to combine. Divide vegetables and liquid among 3 quart-size jars. Seal and refrigerate at least 1 day before serving.

PER SERVING: 34 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 611MG SODIUM, 7G CARBOHYDRATE, 3G FIBER, 2G SUGAR, 1G PROTEIN

WHAT IS MASA HARINA?

This corn flour is made from kernels that have been soaked in an alkaline solution for a distinct flavor and texture. It is traditionally used to make tamales and tortillas. Find it in the international aisle.

30 SEPTEMBER 2020 SAVORYONLINE.COM PUPUSAS PREP TIME 10 MIN. – COOK TIME 12 MIN. READY IN 22 MIN. + STANDING TIME – SERVINGS 8

3 cups masa harina 1 cup freshly grated (corn flour) low-moisture ¾ tsp salt mozzarella cheese 1½–1¾ cups (about 4 oz) warm water 1 tbsp vegetable oil or lard

STEP 1 In a medium bowl, stir together the masa harina and salt. Stir in 1½ cups warm water until just combined. With hands, knead the dough 1 min., until well combined. Dough should be smooth and moist but not sticky. If dough feels crumbly or dry, knead in more water, 1 tbsp at a time, until incorporated and smooth. If dough is sticky, sprinkle with flour and knead until smooth. Cover dough with damp paper towel and let stand 15 min. STEP 2 Divide dough into 8 equal-size pieces. Working with 1 piece of dough at a time, with wet hands, roll each piece into a smooth ball, keeping remaining dough covered with damp towel. STEP 3 With thumb, make indentation in center of ball. Fill with 2 tbsp cheese. Pinch edges of dough around cheese to seal. With palms of hands, flatten dough into ¼-inch-thick patty. Place on a baking sheet and cover with another damp towel. Repeat rolling and filling with remaining dough and cheese. STEP 4 Heat a large cast-iron skillet or griddle on medium-high. Brush surface with the oil. In batches, add patties and cook 6 min., flipping occasionally, until browned in spots on both sides. Serve pupusas warm.

TIP Serve the pupusas with a bright, crunchy cabbage slaw called curtido. The pupusas can be made ahead and frozen.

PER SERVING: 207 CALORIES, 6G FAT, 2G SATURATED FAT, 9MG CHOLESTEROL, 314MG SODIUM, 32G CARBOHYDRATE, 3G FIBER, 0G SUGAR, 8G PROTEIN

SAVORYONLINE.COM SEPTEMBER 2020 31 HOW TO BUY PORK SHOULDER Look for a picnic shoulder (also called a picnic half or ham) with the ham bone and skin—a cut that’s often on sale. The bone will help keep the meat juicy as it roasts and the skin will get extra crisp.

PUERTO RICAN ROAST PORK SHOULDER (PERNIL) RECIPE PAGE 34

32 SEPTEMBER 2020 SAVORYONLINE.COM DOMINICAN CORN PUDDING PREP TIME 25 MIN. – COOK TIME 12 MIN. READY IN 37 MIN. + COOLING TIME – SERVINGS 6

5 ears corn 2½ cups 1 (13.5 oz) can whole milk, divided coconut milk ¾ cup sugar 2 cinnamon sticks 1/8 tsp salt ¼ cup cornstarch Ground cinnamon, for garnish

STEP 1 Cut the corn kernels from cobs (for 3¾ cups kernels). Reserve 3 cobs. STEP 2 In a large pot, combine corn kernels, reserved cobs, coconut milk, and cinnamon sticks. Heat to a boil on medium-high. Reduce heat to simmer and cook 5 min., until corn is tender. Remove from heat. Cover and let stand, covered, 15 min. Remove and discard cobs and cinnamon sticks. Reserve pot. STEP 3 In a blender, purée corn mixture until very smooth. Through a fine-mesh sieve, strain mixture into same pot, pressing on solids to extract as much liquid as possible. Discard solids. STEP 4 In a medium bowl, stir together the cornstarch and 1 cup milk until cornstarch is dissolved. Stir cornstarch mixture, sugar, salt, and remaining 1½ cups milk into pot with corn liquid until well combined. Heat to a boil on medium-high, stirring often. Reduce heat to simmer and cook 5 min., until mixture coats the back of a wooden spoon, stirring and scraping bottom of pot often. STEP 5 Pour mixture into a large bowl. Let pudding sit, stirring occasionally, until cool. Cover with plastic, pressing directly onto surface of pudding. Refrigerate until cold. To serve, spoon into serving bowls and garnish with the ground cinnamon. PER SERVING: 397 CALORIES, 18G FAT, 14G SATURATED FAT, CHECK OUT 10MG CHOLESTEROL, 119MG SODIUM, 57G CARBOHYDRATE, THE VIDEO 3G FIBER, 37G SUGAR, 8G PROTEIN ONLINE

SAVORYONLINE.COM SEPTEMBER 2020 33 PUERTO RICAN ROAST ZUCCHINI WITH PORK SHOULDER (PERNIL) CORN AND CHEESE PREP TIME 15 MIN. – COOK TIME 4 HOURS (CALABACITAS CON ELOTE) READY IN 4 HOURS 15 MIN. + MARINATING TIME – PREP TIME 12 MIN. – COOK TIME 13 MIN. SERVINGS 6 READY IN 25 MIN. – SERVINGS 4

2 oranges Seasoning 2 small zucchini, 2 cups fresh corn 1 lime with Pepper seeded kernels (from ¼ cup olive oil 1 (4–5 lb) bone-in, 2 tbsp olive oil about 3 ears) 10 cloves garlic skin-on fresh 1 cup diced onion 2 tsp minced garlic 1 tsp dried oregano pork shoulder 3 plum tomatoes, ¼ cup crumbled 2 tbsp Adobo (picnic half) seeded and cored cotija or All-Purpose 1 tsp salt feta cheese

STEP 1 Into a blender, squeeze the juice STEP 1 Dice the zucchini. In a 12-inch from the oranges. Grate the zest from the skillet, heat the oil on medium-high. lime into blender and squeeze the juice. FRIED SWEET PLANTAINS Add zucchini and onion. Cook 6–8 Add the oil, garlic, oregano, and Adobo (MADUROS) min., stirring occasionally, until tender. seasoning. Blend until smooth. Meanwhile, dice the tomatoes. PREP TIME 12 MIN. – COOK TIME 18 MIN. STEP 2 Starting at wider end of pork READY IN 30 MIN. – SERVINGS 4 STEP 2 To skillet, add the corn, tomatoes, shoulder, with a sharp knife, cut the skin and garlic. Season with salt and pepper. from the meat, leaving skin attached at 3 large very 1 cup canola oil Cook 5 min., stirring occasionally, until narrower end. With skin folded back, ripe, blackened tomatoes have released liquid and corn make ½-inch-deep cuts all over meat. plantains is tender. Remove from heat. To serve, Transfer pork to a baking dish, skin- (about 1½ lbs) top with the cheese. side up. Keeping skin pulled back, pour PER SERVING: 183 CALORIES, 10G FAT, 3G SATURATED FAT, marinade on meat and rub all over, STEP 1 Trim ends of the plantains. With 8MG CHOLESTEROL, 106MG SODIUM, 22G CARBOHYDRATE, pushing marinade into cuts. Fold skin tip of paring knife, make 2 shallow cuts 3G FIBER, 9G SUGAR, 5G PROTEIN back over meat. Wipe skin dry with paper in the peel along entire length. Remove towels and rub with the salt. Cover pan peel and cut plantains on an angle into with plastic and refrigerate 1–2 days. ½-inch-thick slices. STEP 3 Preheat oven to 325°F. With paper STEP 2 In a 12-inch skillet, heat the oil on towels, wipe pork skin dry. Transfer pork medium-high until hot but not smoking. and marinade to a roasting pan. Add In batches, cook plantains 2–3 min. per enough water to pan to come up ½ inch. side, until golden brown. Cover pan with 2 layers of foil, tenting STEP 3 Transfer to a paper towel–lined slightly over pork. Cook 3–3½ hours, plate. Season with salt to taste. Repeat until meat is very tender. with remaining plantains. STEP 4 Uncover pan. Increase oven to PER SERVING: 331 CALORIES, 15G FAT, 1G SATURATED FAT, 500°F. Cook another 20–30 min., until 0MG CHOLESTEROL, 7MG SODIUM, 54G CARBOHYDRATE, skin is browned and crispy, adding ¼ cup 4G FIBER, 26G SUGAR, 2G PROTEIN water if pan becomes dry. STEP 5 Transfer pork to a cutting board. Let cool slightly. Remove skin from pork and chop or cut with kitchen shears. Set aside. Pour pan juices into a gravy separator and discard fat. Remove bone and any excess fat from pork and roughly chop meat. Serve pork with reserved crispy skin and pan juices.

SIMPLE SWAP For a leaner cut, use pork tenderloin. After marinating, roast according to package directions.

PER SERVING: 590 CALORIES, 45G FAT, 14G SATURATED FAT, 151MG CHOLESTEROL, 1048MG SODIUM, 7G CARBOHYDRATE, 2G FIBER, 0G SUGAR, 37G PROTEIN

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34 SEPTEMBER 2020 SAVORYONLINE.COM

COOK ONCE

EATtwice Save time and money with meals that make just enough leftovers for turning into other meals later in the week.

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36 SEPTEMBER 2020 SAVORYONLINE.COM Set aside some of the fried rice for a speedy soup later

MEAL FOR NOW GROUND TURKEY FRIED RICE RECIPE PAGE 38

SAVORYONLINE.COM SEPTEMBER 2020 37 GROUND TURKEY AND RICE SOUP WITH VEGETABLES

To serve as a second meal for 4, reserve 3 cups fried rice mixture. In a medium pot, heat 1 (32 oz) container low- sodium chicken broth to a boil on high. Stir in reserved fried rice, 1 (8 oz) bag fresh spinach, and 1 tbsp lemon juice. Season with salt and pepper to taste. Simmer 5 min. and serve.

NOW GROUND TURKEY FRIED RICE PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. – SERVINGS 8

1½ cups 1 (16 oz) pkg frozen jasmine rice mixed vegetables, 2 tbsp canola oil thawed 1 cup chopped 3 tbsp reduced- onion sodium soy sauce 2 tbsp 1 tbsp toasted minced garlic sesame oil 1 (20 oz) pkg ½ tsp ground ground turkey ginger 2 green onions, thinly sliced LATER STEP 1 Cook the jasmine rice according to package directions. Meanwhile, in a wide- bottomed Dutch oven or pot, heat the oil on medium-high. Add the onion and cook 5–6 min., until golden, stirring often. Stir in the garlic and cook 1 min. STEP 2 Add the turkey and cook 6–8 min., until cooked, breaking up meat with back of a spatula. Season with salt and pepper. Stir in the mixed vegetables and cook 2–4 min., until warm. Remove from heat. STEP 3 When rice is cooked, heat Dutch oven on medium-high. To turkey mixture, add the soy sauce, sesame oil, and ginger. Add rice and cook 2 min., stirring often. Season with salt to taste. Garnish with the green onions. PER SERVING: 329 CALORIES, 11G FAT, 2G SATURATED FAT, Broth and spinach 49MG CHOLESTEROL, 227MG SODIUM, 39G CARBOHYDRATE, 3G FIBER, 3G SUGAR, 19G PROTEIN turn fried rice into a quick second meal

38 SEPTEMBER 2020 SAVORYONLINE.COM CHECK OUT THE VIDEO ONLINE

MEAL FOR LATER GROUND TURKEY AND RICE SOUP WITH VEGETABLES

SAVORYONLINE.COM SEPTEMBER 2020 39 MEAL FOR NOW SLOW COOKER “MISSISSIPPI ROAST”

s CHECK OUT THE VIDEO ONLINE

40 SEPTEMBER 2020 SAVORYONLINE.COM MEAL FOR LATER $ ROAST BEEF AND SWISS SANDWICHES COOK MORE, SAVE BIG

Cooking a little extra with one meal lets you make the most of value-sized packages of meat and other store sales. With leftovers already planned for the week, you won’t need to order takeout on busy weeknights.

SLOW COOKER “MISSISSIPPI ROAST” PREP TIME 10 MIN. – COOK TIME 9 HOURS READY IN 9 HOURS 10 MIN. – SERVINGS 8

1 (3 lb) boneless 2 tsp garlic powder beef chuck roast, ½ tsp dried thyme excess fat trimmed 2 tbsp butter, 10 jarred cut up pepperoncini 1 (32 oz) container ½ cup brine from homestyle pepperoncini mashed potatoes 1 (1 oz) envelope 2 tbsp dry onion mayonnaise soup mix

STEP 1 Season the roast all over with salt CHECK OUT and pepper. Place in a large slow cooker, THE VIDEO along with the pepperoncini and brine. ONLINE In a small bowl, stir together the soup mix, garlic powder, thyme, and ½ cup water. Pour over roast. Dot the top of roast with the butter. Cover and cook on low 8–9 hours, until tender. STEP 2 Heat the mashed potatoes ROAST BEEF AND according to package directions. To SWISS SANDWICHES serve, transfer beef to a large bowl and s shred, discarding any excess fat. Whisk To serve as a second meal for 4, reserve Save some pot roast the mayonnaise into the cooking liquid. ¹⁄³ of cooked beef, 2 pepperoncini, and Serve beef over mashed potatoes with 1 cup cooking liquid. Finely chop the and cooking liquid for pepperoncini and some cooking liquid. pepperoncini and combine with the beef. Reheat both in the cooking liquid. Serve sandwiches PER SERVING: 520 CALORIES, 31G FAT, 11G SATURATED FAT, 150 MG CHOLESTEROL, 1030MG SODIUM, 23G CARBOHYDRATE, on 4 toasted buns, topped with 4 slices 3G FIBER, 2G SUGAR, 35G PROTEIN Swiss cheese, melted.

SAVORYONLINE.COM SEPTEMBER 2020 41 CHECK OUT THE VIDEO MEAL FOR NOW ONLINE INSTANT POT BLACK BEAN CHILI

INSTANT POT peppers, onion, garlic, chili powder, BLACK BEAN BLACK BEAN CHILI cumin, and salt. Pour the tomatoes on TOSTADA PIZZAS top (do not stir). PREP TIME 5 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 5 MIN. – SERVINGS 8 STEP 2 Seal and set to high pressure. To serve as a second meal for 4, use a Cook 30 min. Let natural release for 20 slotted spoon to reserve 2 cups bean 1 (16 oz) pkg dried 2 tbsp minced garlic min. Stir in the corn, cover with lid, and mixture, leaving liquid behind. When black beans, 1 tbsp chili powder let sit 10 min. Season with salt to taste. ready to serve, mash mixture in a bowl picked over 2 tsp ground cumin with a fork. Coat a lined baking sheet with PER SERVING: 267 CALORIES, 1G FAT, 0G SATURATED FAT, 1 (32 oz) pkg 1 tsp salt, plus more 0MG CHOLESTEROL, 502MG SODIUM, 51G CARBOHYDRATE, cooking spray. Arrange 4 pitas in a single low-sodium for seasoning 12G FIBER, 6G SUGAR, 15G PROTEIN layer on pan. Spread bean mixture on vegetable broth 1 (14.5 oz) can pitas. Divide 1½ cups shredded Cheddar 1 cup water fire-roasted cheese among pitas. Bake in 450°F oven 1 (9 oz) pkg tricolor tomatoes 8–10 min., until edges are browned. diced peppers 2 cups frozen Mash beans from Serve with salsa and sour cream. 1 cup diced onion corn, thawed the chili for a STEP 1 To an Instant Pot, add the black beans, vegetable broth, water, bell tostada topper

42 SEPTEMBER 2020 SAVORYONLINE.COM CHECK OUT THE VIDEO ONLINE

MEAL FOR LATER BLACK BEAN TOSTADA PIZZAS

SAVORYONLINE.COM SEPTEMBER 2020 43 AMAZING AFFORDABLE MEALS Make-ahead BREAKFASTS Busy mornings don’t have to mean skipped breakfasts. These recipes will fuel you and the kids and are easy to grab as you start your day.

SHOP THE RECIPE

ALMOND FLOUR This gluten-free flour is high in protein (about 6g per ounce) and fiber, two nutrients that will give you a morning boost and help you feel satisfied. Find it in the specialty and organic aisle.

44 SEPTEMBER 2020 SAVORYONLINE.COM GLUTEN-FREE PISTACHIO-CRANBERRY BREAKFAST COOKIES PREP TIME 5 MIN. – COOK TIME 15 MIN. READY IN 20 MIN. – SERVINGS 8

2 cups Nature’s ⁄¹ ³ cup Promise unsweetened Almond Flour applesauce ¼ cup packed 1 large egg, beaten dark brown sugar ½¹ cup shelled ½ tsp baking soda pistachios, 2 tsp pumpkin coarsely chopped pie spice ⁄¹ ³ cup dried 1/8 tsp salt cranberries

STEP 1 Preheat oven to 350°F. Line a baking sheet with parchment. STEP 2 In a large bowl, stir together the almond flour, brown sugar, baking soda, pumpkin pie spice, and salt. Stir in the applesauce and egg. Fold in the pistachios and cranberries. STEP 3 Using wet hands, scoop and roll dough into 2-inch balls. Arrange on lined baking sheet. Press down to flatten and smooth tops. Bake 12–15 min., until cookie bottoms are golden brown. Cool completely on wire rack.

SIMPLE SWAP If you have a nut allergy, use pumpkin seeds or old-fashioned oats instead of pistachios.

PER SERVING: 239 CALORIES, 16G FAT, 2G SATURATED FAT, 23MG CHOLESTEROL, 127MG SODIUM, 20G CARBOHYDRATE, 4G FIBER, 13G SUGAR, 8G PROTEIN

Less sweet, protein- packed cookies are br eakf ast-approved

SAVORYONLINE.COM SEPTEMBER 2020 45

Serve mess-free tortilla roll–ups for breakfast or lunch

TURKEY AND VEGGIE CREAM CHEESE ROLL-UPS PREP TIME 5 MIN. – COOK TIME 0 MIN. READY IN 5 MIN. – SERVINGS 4

½¹ seedless 4 (8-inch) whole cucumber wheat flour ¾ cup vegetable tortillas cream cheese, ⁄¹ ³ lb thinly sliced softened lower-sodium deli turkey

STEP 1 Halve the cucumber lengthwise. Cut cucumber into 2-inch sticks. STEP 2 Spread the cream cheese all over the tortillas, leaving a ½-inch border. Top with the turkey, then cucumber. Roll up each tortilla. STEP 3 Serve immediately or wrap individually in plastic and refrigerate up to 1 day. PER SERVING: 372 CALORIES, 19G FAT, 11G SATURATED FAT, 42MG CHOLESTEROL, 931MG SODIUM, 26G CARBOHYDRATE, 5G FIBER, 3G SUGAR, 23G PROTEIN

46 SEPTEMBER 2020 SAVORYONLINE.COM SAVORYONLINE.COM SEPTEMBER 2020 47 SPICED OATMEAL AND APPLE BARS PREP TIME 20 MIN. – COOK TIME 35 MIN. READY IN 55 MIN. – SERVINGS 16

Cooking spray 2 large apples, 2½ cups peeled, cored, and old-fashioned oats finely chopped ½ cup 1 cup apple cider all-purpose flour ½ cup packed 1 tsp dark brown sugar baking powder 1 large egg, beaten 1½ tsp ground 3 tbsp butter, cinnamon melted ¼ tsp salt 2 tsp vanilla extract

STEP 1 Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and coat paper with the cooking spray. STEP 2 In a medium bowl, combine the oats, flour, baking powder, cinnamon, and salt. Add the apples to a large bowl with the apple cider, brown sugar, egg, butter, and vanilla. Stir to combine. To large bowl, slowly stir in dry ingredients until incorporated. STEP 3 Transfer mixture to baking pan. Place another sheet of parchment on top of mixture and press down firmly into an even layer and into corners. Remove top piece of parchment. STEP 4 Bake 30–35 min., until golden brown. Let cool and use parchment paper to lift from the pan. Cut into 16 bars and store in a sealed container.

PER SERVING: 183 CALORIES, 4G FAT, 2G SATURATED FAT, 17MG CHOLESTEROL, 68MG SODIUM, 32G CARBOHYDRATE, 3G FIBER, 11G SUGAR, 5G PROTEIN

48 SEPTEMBER 2020 SAVORYONLINE.COM Kids can help mix the oat mixture and spread it in the pan SHOP THE RECIPE

ROLLED OATS These inexpensive oats won’t overcook as they bake and will get extra toasty in the oven.

APPLE CIDER Cider amplifies the apple flavor in the bars and is less sweet than juice. Find it in the produce section.

DARK BROWN SUGAR This sugar has a little more molasses than light brown sugar—it’s what makes the bars deliciously chewy.

SAVORYONLINE.COM SEPTEMBER 2020 49 STARBUCKS® COLD BREW CONCENTRATES

FIND IT IN THE COFFEE AISLE

TARBUCK

IMAGES/ILLUSTRATION RECORD RIGHTS purchased pending approval supplied created in studio RIGHTS FILENAMES DPI GENP08338119_BLK_ColdBrew_6ct_Carton_3Q_SI.psd 300+ GENP08338119_CB_BTLE_BLCK_FRNT_SI.psd 300+ GENP08338119_GLASS_HERO_2_SI_FULL.psd 300+ Starbucks_Siren_CMYK_whitereg.ai vector No time for an omelet? Bake these muffins ahead

SPINACH AND PEPPER OMELET MUFFINS PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 12

Cooking spray 1 cup frozen cut 10 large eggs spinach, thawed 1 red bell and squeezed dry pepper, seeded 2 green onions, and finely chopped finely chopped ¼ tsp salt

STEP 1 Preheat oven to 325°F. Coat a 12-cup muffin tin liberally with the cooking spray. STEP 2 In a large bowl, beat the eggs together. To bowl, add the bell pepper, spinach, green onions, salt, and ¼ cup water. Season with pepper. STEP 3 Divide egg mixture among muffin cups. Bake 20–25 min., until eggs are set. Let stand 5 min. before removing from muffin tin.

TIP Wrap omelets individually in plastic wrap and refrigerate up to 4–5 days. Remove from plastic wrap and microwave 1–2 min., until warm.

PER SERVING: 70 CALORIES, 4G FAT, 1G SATURATED FAT, 155MG CHOLESTEROL, 118MG SODIUM, 2G CARBOHYDRATE, 1G FIBER, 1G SUGAR, 6G PROTEIN

SAVORYONLINE.COM SEPTEMBER 2020 51 AMAZING AFFORDABLE MEALS Rainbow LUNCH BOXES Choose from a rainbow of foods for fun, nutritious lunches that are easy to pack and eat.

52 SEPTEMBER 2020 SAVORYONLINE.COM Why the rainbow? In fruits and veggies, eating more colors gives kids access to more nutrients and health benefits. Add yellow and orange produce (high in vitamins A and C) to lunches for eye and immune health, and green produce (high in vitamins B and K) to help kids grow strong.

SAVORYONLINE.COM SEPTEMBER 2020 53 How to build your lunch box

LET KIDS PICK THE COLORS to theme their lunch box for the day or pick foods in each color of the rainbow. Be sure to include a protein, 1vegetable, fruit, and starch. Divide the lunch box in sections so all the colors are visible. You can keep foods separate by portioning into cupcake liners or using a 2lunch container that’s made up of small compartments.

Make foods easy to eat by hand to make lunch more fun. Peel mandarin oranges, cube cheese, and cut veggies 3into 2-inch pieces. Pack smaller servings of each item (half a sandwich instead of a whole, a small handful of baby carrots) for kids who’d rather try a little 4of everything.

LUNCHBLOX FOR KIDS These small, colorful containers can hold a variety of foods at once. Each one snaps onto a flat ice pack to keep foods cold. Find this lunch kit with the plastic and paper goods at your store.

54 SEPTEMBER 2020 SAVORYONLINE.COM ✔ MIX AND MATCH YOUR COLORS

l l RED l PINK ✔ grape tomatoes ✔ pepperoni or strawberries salami slices dried cranberries watermelon cubes red bell pepper strips deli-sliced ham pomegranate seeds raspberries apples l l l YELLOW l ORANGE ✔ ✔ Nature’s Promise sharp Cheddar hummus snack cups cut into cubes pineapple chunks dried apricots yellow bell pepper strips cantaloupe mango carrot sticks golden raisins mandarin oranges l

l BROWN l l WHITE ✔ baked wheat snack crackers ✔ yogurt-covered raisins multigrain oats and O’s cereal rice crackers granola bars string cheese dried apple chips mini cheese rounds pretzels hard-boiled eggs l l l l BLUE/PURPLE GREEN ✔ ✔ Nature’s Promise blueberry kiwi slices pomegranate fruit twists green grapes blue corn tortilla chips cucumber slices b lueberries celery sticks grapes blanched sugar snap peas blackberries broccoli or green beans plums honeydew l

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MANUFACTURER’S COUPON - DO NOT DOUBLE COUPON EXPIRES: FEB 21, 2021

58 SEPTEMBER 2020 SAVORYONLINE.COM 13 MIN. BASIL BEEF STIR-FRY RECIPE PAGE 64

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SAVORYONLINE.COM SEPTEMBER 2020 59 10 MIN. SWEET-AND-SOUR CHICKEN LETTUCE WRAPS RECIPE PAGE 64

60 SEPTEMBER 2020 SAVORYONLINE.COM SHOP THE RECIPE

ROTISSERIE CHICKEN Use two forks to shred the white and dark meat for the wraps. Save the rest for salads or tacos.

BASMATI RICE This fragrant, long-grain rice is precooked. Just reheat in the microwave for wraps, stir-fries, and soups.

SWEET-AND- SOUR SAUCE A blend of soy sauce, vinegar, and pineapple juice tastes just like takeout. Find it in the international aisle.

SAVORYONLINE.COM SEPTEMBER 2020 61 15 MIN. LEMONY PORK CHOPS OVER COUSCOUS RECIPE PAGE 64

62 SEPTEMBER 2020 SAVORYONLINE.COM 20 MIN. GRILLED BRATS WITH HONEY-MUSTARD ONIONS PREP TIME 5 MIN. – COOK TIME 15 MIN. READY IN 20 MIN. – SERVINGS 4

4 bratwursts 1 large onion 4 hot dog buns 2 tbsp 2 tbsp olive oil honey mustard

STEP 1 Set grill or grill pan to medium. Grill the bratwursts 10–15 min., covered, until cooked through, turning occasionally. Lightly grill the buns. STEP 2 Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Thinly slice the onion and add to skillet, along with 2 tbsp water. Season with salt and pepper. Cover and cook 5 min., stirring once halfway through. Uncover and cook another 3–5 min., until golden, stirring occasionally. Remove from heat and stir in the honey mustard. STEP 3 Serve brats in buns topped with honey-mustard onions.

SIMPLE SWAP Make this main vegetarian with plant-based sausages.

PER SERVING: 503 CALORIES, 35G FAT, 10G SATURATED FAT, 67MG CHOLESTEROL, 1045MG SODIUM, 28G CARBOHYDRATE, 2G FIBER, 5G SUGAR, 17G PROTEIN

SAVORYONLINE.COM SEPTEMBER 2020 63 LEMONY PORK CHOPS OVER COUSCOUS PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 4

1¼ cups water 1 (16 oz) pkg 1 cup Nature’s uncooked couscous Promise Boneless 1½ cups frozen Pork Chops peas, thawed 2 tbsp butter 1 tbsp olive oil 1 tbsp minced garlic 2 tbsp lemon juice 1 tbsp chopped 13 MIN. chives 10 MIN. STEP 1 Add the water to a medium pot and BASIL BEEF STIR-FRY heat to a boil on high. Stir in the couscous SWEET-AND-SOUR and peas. Season with salt. Cover pot and PREP TIME 2 MIN. – COOK TIME 11 MIN. CHICKEN LETTUCE WRAPS remove from heat. Let sit 5 min. READY IN 13 MIN. – SERVINGS 4 PREP TIME 5 MIN. – COOK TIME 5 MIN. STEP 2 Meanwhile, in a 12-inch skillet, heat READY IN 10 MIN. – SERVINGS 4 2 tbsp canola oil 1 (15.9 oz) pkg the oil on medium-high. Season the pork 1 tbsp minced garlic precooked Nature’s chops with salt and pepper. Cook pork ½ Nature’s ½ cup sweet-and- 1 cup diced onion Promise Whole chops 2–3 min. per side, until fully cooked Promise Whole sour sauce 2 cups shredded Grain Brown Rice (145°F on a meat thermometer). Rotisserie Chicken Boston or butter (matchstick) 3 tbsp fish sauce STEP 3 Transfer pork chops to a plate. 1 (8.8 oz) pkg lettuce leaves carrots ½ cup packed fresh Reduce skillet heat to medium-low. To precooked Lime wedges and 1 lb 90% lean basil leaves skillet, add the butter and stir in the garlic. Nature’s Promise sriracha, ground beef 2 tbsp lime juice Cook 1 min., until garlic is golden and Basmati Rice for serving butter is melted. Stir in the lemon juice. ½ (12 oz) pkg fresh (optional) STEP 1 In a 12-inch skillet, combine the Remove from heat and pour sauce over mixed pepper oil, garlic, onion, and carrots. Cook on pork chops. Serve over couscous and strips medium-high 5 min., until garlic is golden, garnish with the chives. stirring occasionally. STEP 1 Remove skin and bones from the STEP 2 To skillet, add the beef. Cook 5–6 SIMPLE SWAP For a gluten-free dish, rotisserie chicken meat and shred. Heat min., until browned, stirring and breaking use precooked quinoa or rice, heated the rice according to package directions. up meat with a spatula. Meanwhile, heat according to package directions. STEP 2 In a medium pot, combine chicken, the rice according to package directions. pepper strips, and sweet-and-sour sauce. PER SERVING: 480 CALORIES, 20G FAT, 8G SATURATED FAT, STEP 3 To beef, add the fish sauce and 79MG CHOLESTEROL, 139MG SODIUM, 42G CARBOHYDRATE, Heat on medium 5 min., until warm, cook 1 min. Remove from heat and stir in 5G FIBER, 3G SUGAR, 31G PROTEIN stirring occasionally. Season with salt and the basil and lime juice. Serve over rice. pepper to taste. STEP 3 Meanwhile, separate the lettuce PER SERVING: 526 CALORIES, 21G FAT, 5G SATURATED FAT, 15 MIN. 74MG CHOLESTEROL, 1308MG SODIUM, 58G CARBOHYDRATE, leaves. To eat, spoon rice into lettuce cup, 5G FIBER, 5G SUGAR, 29G PROTEIN then top with chicken mixture. Serve with the limes and sriracha, if desired.

PER SERVING: 345 CALORIES, 8G FAT, 2G SATURATED FAT, 88MG CHOLESTEROL, 405MG SODIUM, 40G CARBOHYDRATE, 3G FIBER, 10G SUGAR, 25G PROTEIN

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66 SEPTEMBER 2020 SAVORYONLINE.COM SHEET PAN SALMON WITH CRISPY KALE

1 BABY KALE Preheat oven to 425°F. Line large sheet pan with parchment. Earn 400 bonus400 GO Points when you Place 1 (5 oz) pkg baby kale purchase all ingredients in this recipe. in a large bowl.

2 OLIVE OIL Massage 2 tbsp olive oil into kale. Season with salt and pepper. Arrange in an even layer on prepared sheet pan.

3SALMON FILLETS Add 4 (6 oz) salmon fillets and 1 tbsp olive oil to same bowl used for kale. Turn salmon pieces over to coat evenly.

4CHILI POWDER Arrange salmon fillets in single layer on top of kale. Rub salmon with 1 tbsp chili powder. Season with salt and pepper.

5 ORANGE Roast 12–15 min., until salmon is cooked and kale is crispy. To serve, squeeze juice from 1 small orange on top. Find the full recipe on your store’s website SAVORYONLINE.COM SEPTEMBER 2020 67 GRILLED CHICKEN CAPRESE

1CHICKEN BREASTS Set grill to medium. Lay 2 large boneless, skinless chicken breasts (about 1 lb) flat and cut horizontally with knife parallel to cutting board to form 4 thinner cutlets. 400 Earn 400 bonus GO Points when you purchase all ingredients in this recipe.

2 OLIVE OIL Brush chicken with 2 tbsp olive oil and season all over with salt and pepper. Grill chicken 4 min. per side.

3 MOZZARELLA Meanwhile, very thinly slice 2 oz fresh salted mozzarella.

4PLUM TOMATOES Thinly slice 2 plum tomatoes. Arrange tomato slices on chicken. Top with mozzarella. Cover and cook another 2–3 min., until cheese melts and chicken is cooked through.

5 BASIL Meanwhile, thinly slice ¼ cup fresh basil. To serve, season with pepper and garnish with basil. Find the full recipe on your store’s website

68 SEPTEMBER 2020 SAVORYONLINE.COM CHECK OUT THE VIDEO ONLINE

SAVORYONLINE.COM SEPTEMBER 2020 69 70 SEPTEMBER 2020 SAVORYONLINE.COM APPLE AND HONEY RUGELACH

1 PIE CRUST Preheat oven to 350°F. Line large 300 baking sheet with parchment. Unroll Earn 400 bonus GO Points when you purchase all ingredients in this recipe. 1 pie crust from ½ (15 oz) pkg ready-to-unroll 9-inch pie crust.

2BROWN SUGAR Top crust with even layer of 3 tbsp packed light brown sugar, leaving ½-inch rim.

3 APPLE On largest holes of box grater, coarsely grate 1 large peeled Golden Delicious apple and add to a medium bowl.

4 HONEY To bowl with apple, add 2 tbsp honey and stir to combine. Spread mixture on crust, leaving 1-inch rim.

5 CINNAMON Sprinkle 1 tsp ground cinnamon over apple. Cut into 16 wedges. Starting from widest end, roll each wedge Find the full recipe on your store’s website up, tucking filling inside. Arrange on pan. Bake 30 min. Cool on wire rack.

SAVORYONLINE.COM SEPTEMBER 2020 71 PRETZEL-CRUSTED CHICKEN STRIPS

1PRETZEL STICKS Preheat oven to 425°F. To a food processor, add ¹⁄ (16 oz) bag pretzel sticks, Earn 400 bonus300 GO Points when you ³ broken up. Pulse until finely purchase all ingredients in this recipe. crushed. Transfer to shallow dish.

2 FLOUR Add ½ cup all-purpose flour to another shallow dish. Season with salt and pepper.

3 CHICKEN TENDERS Cut 1 (1 lb) pkg Nature’s Promise Chicken Breast Tenders into strips lengthwise. Add to flour, tossing to coat.

4 EGGS In small baking dish, whisk 2 large eggs. Add chicken to egg mixture, tossing to coat. Dredge each chicken strip in pretzel crumbs, pressing to adhere.

5COOKING SPRAY Place wire rack inside baking sheet. Coat rack with cooking spray. Arrange chicken in single layer on rack. Coat chicken with cooking spray. Bake 15-20 min., until golden and cooked Find the full recipe on your store’s website through. Season with salt.

72 SEPTEMBER 2020 SAVORYONLINE.COM Dip in hon ey- mustard sauce

SAVORYONLINE.COM SEPTEMBER 2020 73 GRILLED SWEET POTATOES WITH SALSA

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Earn 400 bonus200 GO Points when you purchase all ingredients in this recipe.

1 CILANTRO 2 SWEET 3OLIVE OIL 4 SALSA 5 LIME Set grill to medium-high. POTATOES Cover dish with vented plastic Grill 4–6 min. per side, until Cut 1 lime in half and squeeze Finely chop ¹⁄³ cup fresh Cut 2 large sweet potatoes, and microwave 1 min. Uncover tender and grill marks appear. juice over sweet potatoes. cilantro. Add 2 tbsp water to scrubbed, into ½-inch-thick potatoes and drain. Brush Transfer sweet potatoes to Garnish with more lime a microwave-safe dish. slices lengthwise. Arrange in potatoes on both sides with platter and top with ½ cup wedges, if desired. microwave-safe dish. 3 tbsp olive oil. Season with salt. fresh salsa and cilantro.

Find the full recipe on your store’s website

74 SEPTEMBER 2020 SAVORYONLINE.COM SUPERFOOD! wave speeeds micro up gr for a the illlin in g m ea super you st ck ui q A

NEW from #1 New York Times bestselling author

Joy BauerMS, RDN, CDN

Joy Bauer, celebrity chef, and NBC’s TODAY show health expert, shows us how to boost our immune system and live longer and stronger while eating delicious foods. Using gold-standard studies and research from areas where people live the longest, healthiest lives, Joy identifies the most nutrient-rich foods and incorporates them into her signature recipes to enhance overall health.

ORDER YOUR COPY TODAY! SAVORYONLINE.COM SEPTEMBER 2020 75 superfoodssurprising for fall

So often, blueberries, kale, spinach and broccoli grab the big, important nutrition headlines. Without a doubt, they are certified superstars that help keep your body running on all cylinders. But there are so many fantastic finds out there, bursting with vibrant color, interesting textures and wonderful flavors that can add fun to your recipes. As the season changes, it’s the perfect time to experiment and welcome some different picks to your plate, including these tried and true (and sometimes forgotten) favorites.

Photo Credit: Lucy Schaeffer 76 SEPTEMBER 2020 SAVORYONLINE.COM BLACKBERRY MARGARITA SERVINGS 1

- ¾ cup fresh - ½ cup ice cubes blackberries, divided - ¼ cup - 1-2 tsp honey sparkling wine - 1 tbsp lime juice or champagne - 1 oz tequila

STEP 1 In a glass, lightly muddle ½ cup of the blackberries with the honey and lime juice using a wooden spoon. Add the tequila, ice cubes, and the remaining ¼ cup blackberries (leave them whole) and gently stir. Top with the sparkling wine or Schaeffer Lucy Credit: Photo champagne. For an extra-special touch, line your glass rims with salt or LOADED BELL PEPPER BRUSSELS IN BLANKETS sugar before making your cocktails. NACHOS MAKES ABOUT 48 PIECES SERVINGS 6 PER SERVING: 190 CALORIES, .5G FAT (.5G UNSATURATED FAT, - 1 pkg (about 10oz) - 12 strips turkey 0G SATURATED FAT), 0MG CHOLESTEROL, 0MG SODIUM, 19G CARBOHYDRATE, 5G FIBER, 12G SUGAR (6G NATURAL, - 6 large red, yellow - ¼ cup sliced fresh Brussels bacon, cut in half 6G ADDED), 2G PROTEIN or orange jalapénos (optional) sprouts, ends lengthwise and bell peppers - ½ to 1 cup trimmed, cut in half then cut again - 1 lb 90-93% lean reduced-fat or quartered horizontally ground turkey shredded Mexican - 1 tbsp olive oil for a total of - 1 pkg taco seasoning cheese blend - ¼ tsp kosher salt 48 small pieces of 1 - ¾ cup canned - Optional Toppers: - /8 tsp black pepper turkey bacon black beans, Salsa, light sour rinsed and drained cream or Greek STEP 1 Preheat the oven to 400˚F. - ¾ cup canned yogurt, chopped STEP 2 In a large bowl, toss the Brussels sweet corn, drained scallions (or frozen, thawed) sprouts with the oil, salt and pepper. STEP 3 One at a time, pick up each STEP 1 Preheat the oven to 375°F. Coat a Brussels sprout, wrap it with a piece of large baking sheet (or 2 standard sheets) turkey bacon and place on a baking sheet with nonstick oil spray and set aside. with the cut-site down so it doesn’t ZUCCHINI BIKINI CHIPS unravel. Bake for 22 to 25 minutes, until STEP 2 Remove the stems and seeds the bacon is crispy. SERVINGS 6 from the bell pepper and cut each into quarters. Lay the bell pepper “chips” on PER SERVING (6 pieces): 80 CALORIES, 6G FAT (5G Preheat convection oven to 275˚F. Line UNSATURATED FAT, 1G SATURATED FAT), 10MG CHOLESTEROL, the prepared baking sheet(s) in a single 270MG SODIUM, 3G CARBOHYDRATE, 0G FIBER, 1G SUGAR (1G multiple baking sheets with parchment layer with their insides facing up. NATURAL, 0G ADDED), 4G PROTEIN paper and set aside. Cut 3 large zucchinis into thin slices using a knife STEP 3 In a large heated skillet, stir the or a mandolin. Lay zucchini slices in a ground turkey until it’s cooked through single layer on the lined baking sheets. and crumbled. Add the taco seasoning 2 Do not let them overlap, but the ends along with about /3 cup water and stir. can touch. Then, take a batch of layered Add the black beans, corn, and jalapeños, paper towels and press the tops of the if using. Mix until well combined and slices to drain off some of the moisture MS, RDN, is the nutrition/health heated through. expert for NBC’s TODAY show (this will help them to crisp up in the and host of Health + Happiness. oven). Mist the tops with oil spray and STEP 4 Spoon the turkey-bean mixture She’s also a #1 New York Times lightly sprinkle on salt. Add additional over the bell pepper pieces. Sprinkle bestselling author. Her new on the cheese and bake for about 10 book, Joy Bauer’s Superfood! seasonings, if preferred. I love adding 150 Recipes for Eternal Youth, grated Parmesan cheese… or a combo minutes, until the cheese is melted. features mouthwatering dishes of smoky paprika and cumin. Place in Remove the baking sheet from the oven that boost immunity and warm oven for about 1 hour, 15 minutes and, if desired, top with the salsa, pipe on promote longevity. until they’re browned and crispy. (If some swirls of the yogurt or sour cream, and FOLLOW: stragglers are still soft, place them back in garnish with scallions. JoyLBauer @joybauer @joybauer the oven until they brown and crisp up). PER SERVING: 220 CALORIES, 7G FAT (6G UNSATURATED FAT, PER SERVING: 15 CALORIES, 0G FAT, 0MG CHOLESTEROL, 1G SATURATED FAT), 50MG CHOLESTEROL, 310MG SODIUM, 10MG SODIUM, 3G CARBOHYDRATE, 1G FIBER, 2G SUGAR 19G CARBOHYDRATE, 5G FIBER, 6G SUGAR (6G NATURAL, 0G (2G NATURAL, 0G ADDED), 1G PROTEIN ADDED), 20G PROTEIN

SAVORYONLINE.COM SEPTEMBER 2020 77 IN SEASON NOW ZUCCHINI Zucchini is one inexpensive, versatile veggie: It’s delicious raw or cooked in both savory and sweet dishes. Try it in salads, sautés, and even brownies.

CAN I EAT THE BLOSSOM? Yes! In Italy, the delicate yellow 25calories in 1 medium zucchini. If you’re trying 95of a zucchini’s makeup% is to cut calories or carbs, try squash noodles in water. Grated zucchini will flowers are place of pasta or stuffed roasted zucchini in lose lots of volume (just like place of stuffed baked potatoes. spinach) when sautéed, and stuffed and deep- should be wrung out with fried or added paper towels before adding Zucchini noodles are a great to a pancake or fritter batter. to frittatas. way to add more veggies to your meal. Sauté them In Mexico, you’ll for just a couple minutes or keep raw for salads and find them in slaws. Find them with the prepared produce. BUMPER soups, tacos, and CROP quesadillas. In late summer, zucchini often yields a bumper crop, or a harvest that’s much bigger than expected, usually leading to lower prices in stores. In addition to these recipes, try them pickled, breaded and baked like fries, or grated into a pasta sauce.

F MG r esh The500 amount of potassium em s in one medium zucchini— qu th more than the potassium in a ash er s sweet side HOW TO SHOP banana! This mineral helps you ri ov Zucchini’ Small to medium zucchini have stay hydrated and is great for bbo ned Grated zucchini keeps baked goods moist a better texture and flavor than muscle and heart health. ns w rai and sneaks in extra veggies without adding a larger squash since they contain less illl so is d noticeable flavor. Try it in quick breads, cakes, water. Look for firm zucchini with ften whe the pasta muffins, and brownies. shiny skins and no soft spots. n

78 SEPTEMBER 2020 SAVORYONLINE.COM ORZO SALAD WITH ZUCCHINI AND TOMATOES RECIPE PAGE 84

Fr esh s em qu th ash er ri ov bbon ined s will s dra l soften when the pasta i

SAVORYONLINE.COM SEPTEMBER 2020 79 CHECK OUT THE VIDEO ONLINE

80 SEPTEMBER 2020 SAVORYONLINE.COM CHEESY ZUCCHINI TOTS PREP TIME 20 MIN. – COOK TIME 15 MIN. READY IN 35 MIN. + STANDING TIME – SERVINGS 4

Cooking spray ¼ cup grated 2 medium zucchini Parmesan cheese (about 12 oz) 1 cup Italian- ¾ tsp salt seasoned 2 large eggs, beaten bread crumbs 1 cup grated Ketchup, for mozzarella cheese serving

STEP 1 Preheat oven to 425°F. Line a sheet pan with parchment. Coat parchment with cooking spray. STEP 2 Coarsely grate the zucchini on a box grater to get 4 cups and add to a medium bowl with the salt. Toss to combine and let stand 20 min. for zucchini to release juices. Transfer zucchini to a clean dish towel or cheesecloth and squeeze out excess liquid. STEP 3 To a large bowl, add grated zucchini along with the eggs, mozzarella cheese, Parmesan cheese, and bread crumbs. Season with pepper and mix to combine. STEP 4 By the tablespoon, scoop and form mixture into small nuggets and place on prepared pan. Freeze 10 min. STEP 5 Coat tops of tots with cooking spray. Bake 15 min., until well browned and crisp. Serve immediately with the ketchup.

TIP Make these ahead through Step 4 and keep in the freezer for up to 2 months. Without thawing, bake as directed in Step 5.

PER SERVING: 254 CALORIES, 10G FAT, 5G SATURATED FAT, 102MG CHOLESTEROL, 711MG SODIUM, 26G CARBOHYDRATE, 2G FIBER, 5G SUGAR, 16G PROTEIN

SAVORYONLINE.COM SEPTEMBER 2020 81 slices instead squash the auté S illl? gr o N

SAUTÉED ZUCCHINI WITH GARLIC BUTTER RECIPE PAGE 84

82 SEPTEMBER 2020 SAVORYONLINE.COM GRILLED ZUCCHINI WITH BLUE CHEESE AND LEMON slices instead RECIPE PAGE 84 squash the auté S illl? gr o N

SAVORYONLINE.COM SEPTEMBER 2020 83 ORZO SALAD WITH GRILLED ZUCCHINI ZUCCHINI AND TOMATOES WITH BLUE CHEESE PREP TIME 15 MIN. – COOK TIME 15 MIN. AND LEMON READY IN 30 MIN. – SERVINGS 10 PREP TIME 7 MIN. – COOK TIME 6 MIN. READY IN 13 MIN. – SERVINGS 4 1 lb orzo 1 pint grape 2 large zucchini tomatoes, halved 2 tbsp olive oil 3 tbsp pine nuts 1 cup pitted ¼ cup chopped dill ½ tsp dried 2 medium zucchini kalamata olives, ¼ cup chopped rosemary 2 oz blue cheese drained and red onion 1 lemon chopped 3 tbsp olive oil 2 tbsp red STEP 1 Set grill to medium-high. In a wine vinegar large bowl, combine the oil and rosemary. Zest the entire lemon into oil mixture. STEP 1 Bring a large pot of salted water Squeeze 2 tbsp juice into oil. Season to a boil. Cook the orzo according to with salt and pepper to taste. package directions. SAUTÉED ZUCCHINI STEP 2 Meanwhile, in a small nonstick STEP 2 Meanwhile, trim ends off the WITH GARLIC BUTTER skillet, toast the pine nuts on low, stirring zucchini. With vegetable peeler, shave constantly, until golden brown in spots. PREP TIME 5 MIN. – COOK TIME 10 MIN. zucchini lengthwise to form ribbons. READY IN 15 MIN. – SERVINGS 4 Remove from heat and let cool. Place zucchini in a colander in the sink. STEP 3 Cut the zucchini into ¼-inch-thick Drain cooked orzo over zucchini to wilt. 2 medium zucchini 2 tbsp slices. Season with salt and pepper. Rinse with cold water and drain again. 2 tbsp butter minced parsley Grill zucchini 2–3 min. per side, until STEP 3 In a large bowl, combine the 2 cloves garlic, tender. Add to bowl with oil mixture olives, tomatoes, dill, onion, oil, and thinly sliced and toss to coat. vinegar. To bowl, add orzo and zucchini. STEP 4 Transfer zucchini to a platter. Toss to combine. Season with salt and STEP 1 Halve each zucchini lengthwise Crumble the blue cheese over zucchini pepper to taste. Serve immediately or and then thinly slice into half-moons. and top with pine nuts. cover and refrigerate overnight. In a 12-inch skillet, melt the butter on PER SERVING: 172 CALORIES, 16G FAT, 4G SATURATED FAT, medium. Add the garlic and cook 2 min., 11MG CHOLESTEROL, 171MG SODIUM, 5G CARBOHYDRATE, PER SERVING: 259 CALORIES, 9G FAT, 1G SATURATED FAT, 1G FIBER, 3G SUGAR, 5G PROTEIN 0MG CHOLESTEROL, 225MG SODIUM, 38G CARBOHYDRATE, stirring often, until golden. 2G FIBER, 4G SUGAR, 7G PROTEIN STEP 2 To skillet, add zucchini. Increase heat to medium-high. Cook 6–8 min., stirring often, until just tender. Season with salt and pepper to taste. Garnish with the parsley.

PER SERVING: 69 CALORIES, 6G FAT, 4G SATURATED FAT, 15MG CHOLESTEROL, 9MG SODIUM, 3G CARBOHYDRATE, 1G FIBER, 2G SUGAR, 1G PROTEIN

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84 SEPTEMBER 2020 SAVORYONLINE.COM ALL ACCESS anytime, anywhere

EVERY ISSUE RECIPES ARTICLES VIDEOS

STOPANDSHOP.COM/SAVORY Select Magazine at the top of the page and then click Access Savory Magazine. B:2.25” T:2” S:1.5”

SHOP THE RECIPE Taste Real Keebler® COCONUT FLOUR Magic This gluten-free flour is high in fiber and protein. It acts differently than all-purpose flour, so be sure to use a recipe that calls for it. Find it in the specialty and organic aisle. B:10.75” T:10.5” S:10”

Made with Magic, Loved by Families.™

VER> FILE NAME FARCOO20008_KeeblerBH2020_Ahold_PrintAd_F.indd PHASE Final Mechanical TIER None JOB # FARCOO.20008 ELEMENT: Print Ad Cyan LINKS APPROVALS Unilever 1.5” x 10” Magenta Keebler logo.ai (92.93%), 00071082100698_CF_A1N1_JPEG_3[2].psd (CMYK; 421 ppi; ACT CLIENT LIVE 71.14%), CMP_KB_FudgeStripes_Original_Clean[4].psd (CMYK; 1539 ppi; 19.48%), BRAND Multiple TRIM 2” x 10.5” Yellow 00030100100263_CF_A1N1_PNG[3].psd (CMYK; 350 ppi; 20.54%), AHOLD_Ingredi- CRE (CMYK; 326 ppi; 45.88%), (CMYK; 1762 Black ents_vertical.psd K401766556D_Flexo_01432.psd Ahold 2.25” x 10.75” ppi, -1763 ppi; 17.02%, -17.02%) CUSTOMER BLEED CW K900 CREATED 6-29-2020 3:53 PM TEMPLATE: None PM OPERATOR todd mueller DIE: None MODIFIED 6-29-2020 3:52 PM FOLD None FONTS PRD Intro (Bold), Lobster 1.4 (Regular) OPERATOR Todd Mueller BUILT % 100% QC ROUND F PRINT % None

ST 350 N Orleans St, #1212 Chicago, IL 60654

Declaration of Font Licensing: As an agency, we secure our own font licensing to produce various assets for our clients. These assets may ultimately fall out of our possession. Font foundry licensing terms and conditions prohibit us from sharing our fonts and licensing with our clients, partners and vendors. Clients, partners and vendors are responsible to have secured their own font licensing for any intended use of these assets. GLUTEN-FREE STEP 2 To a large bowl, add the eggs, oil, ZUCCHINI BROWNIES sugar, and vanilla. Whisk to combine. PREP TIME 10 MIN. – COOK TIME 45 MIN. Stir in grated zucchini. To bowl, add READY IN 55 MIN. + COOLING TIME – SERVINGS 16 both flours, cocoa powder, baking soda, and salt. Stir mixture until just CHECK OUT 1 large zucchini ¼ cup Nature’s combined. THE VIDEO 2 large eggs Promise Organic Stir in ¼ cup chocolate chips. ONLINE ½ cup canola oil Coconut Flour STEP 3 Pour the batter into prepared ¾ cup sugar ¹⁄ ³ cup pan. Top evenly with remaining ¼ cup 1 tsp vanilla extract unsweetened chocolate chips. Bake brownies for ½ cup Nature’s cocoa powder 40–45 min., until toothpick inserted Promise ½ tsp baking soda into center comes out mostly clean. Almond Flour ¼ tsp salt Using parchment paper, remove ½ cup semisweet brownies from baking pan. Let cool chocolate fully before cutting. chips, divided PER SERVING: 160 CALORIES, 11G FAT, 2G SATURATED FAT, 20MG CHOLESTEROL, 90MG SODIUM, 16G CARBOHYDRATE, STEP 1 Preheat oven to 350°F. Line an 2G FIBER, 13G SUGAR, 2G PROTEIN 8x8-inch metal baking pan with parchment. Using a box grater, grate enough zucchini for 1½ packed cups.

SAVORYONLINE.COM SEPTEMBER 2020 87 More than a snack, but not quite a meal SNACK MEALS These simple snacks will give you and your kids a mid-morning or afternoon boost during the week.

COOL-DOWN TREAT

FROZEN BANANA-MANGO YOGURT BITES In a blender, purée 1 cup Greek nonfat yogurt + 1 banana, peeled + 1 cup fresh mango chunks

+ 1 tbsp honey + CHECK OUT Spoon yogurt THE VIDEO mixture into 12 cupcake liners. ONLINE Top with 1 cup chopped fresh strawberries. Freeze 2–3 hours, until solid.

88 SEPTEMBER 2020 SAVORYONLINE.COM PROTEIN BOOST HOW TO HARD- BOIL EGGS HARD-BOILED EGG Place eggs in a large pot WITH HAM and add water to cover by 2 inches. Heat to a boil. Cover and remove from heat. Let stand 12 min. Cut 1 hard- boiled egg in This gradually cooks the half lengthwise. yolks so they won’t have a chalky texture. + Spread 1 tsp Dijon mustard on cut sides of both egg halves. + Tear 1 slice lower-sodium deli ham in half. Wrap each egg half with a piece of ham. + Serve with 8 wheat crackers.

Smart snacking What makes a snack meal? Our combinations are always:

BETWEEN 200-300 CALORIES so you won’t ruin your dinner LOADED WITH PROTEIN and fiber to fill you up CONVENIENT to take on the go or store until needed

SAVORYONLINE.COM SEPTEMBER 2020 89 PLANT-POWERED GROWN-UP GRILLED CHEESE Not just for kids! Try new twists like spicy pepper Jack and tomato or sharp Cheddar with apple and Dijon.

Upgrade your sandwich with nutty, melty Gruyère

SPINACH AND GRUYÈRE GRILLED CHEESE SANDWICHES 90 SEPTEMBER 2020 SAVORYONLINE.COM RECIPE PAGE 94 What is Quesadillas inspire this plant- pepper Jack grilled cheese powered? Plant-powered meals make vegetables a bigger part of the plate and occasionally swap meat for a plant-based protein like beans or tofu.

Our plant-powered recipes are always:

LOADED WITH VEGETABLES, though not strictly vegetarian or vegan. Meat is used in smaller amounts or swapped for a plant-based protein.

IN SEASON to take advantage of affordable produce at its freshest and tastiest. We round out these ingredients with pantry staples like grains, beans, and pasta.

SATISFYING AND CROWD- PLEASING so you can get the whole family on board. Hearty meals and veggie- centered twists on familiar dishes keep everyone at the table happy.

SPICY TOMATO GRILLED CHEESE RECIPE PAGE 94

SAVORYONLINE.COM SEPTEMBER 2020 91 These sandwiches cook together on one sheet pan

CHECK OUT THE VIDEO ONLINE

92 SEPTEMBER 2020 SAVORYONLINE.COM SHEET PAN GRILLED CHEESE WITH APPLE AND DIJON RECIPE PAGE 94

SAVORYONLINE.COM SEPTEMBER 2020 93 SPINACH AND GRUYÈRE GRILLED CHEESE SANDWICHES SKIP PREP TIME 8 MIN. – COOK TIME 10 MIN. THE SLICES READY IN 18 MIN. – SERVINGS 2 Instead of sliced cheese, 1 tbsp olive oil 3 tbsp light these sandwiches use 2 tsp minced garlic mayonnaise cheese grated from the ½ (6 oz) bag 4 slices seedless block for faster, more even baby spinach rye bread melting. Remove any fallen 3 oz Gruyère cheese from the pan as cheese, grated the sandwiches cook so it doesn’t burn. STEP 1 In a nonstick 12-inch skillet, heat the oil on medium. Add the garlic and cook 1 min., stirring often, until golden. SHEET PAN GRILLED CHEESE Stir in the spinach until just wilted. WITH APPLE AND DIJON Remove from heat. Season with salt and pepper to taste. Transfer mixture to a PREP TIME 10 MIN. – COOK TIME 12 MIN. READY IN 22 MIN. – SERVINGS 4 bowl and wipe out skillet. STEP 2 Spread the mayonnaise on 6 oz sharp 8 slices 1 side of each bread slice. Arrange bread Cheddar cheese, sourdough bread mayonnaise-sides down. Divide half of divided 8 tsp grainy Dijon the cheese between 2 slices of bread. 4 tbsp butter, mustard, divided Top cheese with the spinach mixture. softened 1 small Gala or Fuji Sprinkle remaining cheese on top of apple, cored and spinach. Top with remaining 2 slices of very thinly sliced bread, mayonnaise-sides up. STEP 3 Add sandwiches to skillet. Cook STEP 1 Preheat oven to 425°F, placing 3–4 min. per side on medium, until bread SPICY TOMATO top rack in upper third of oven. is golden brown and cheese is melted. GRILLED CHEESE Coarsely grate the Cheddar. PREP TIME 5 MIN. – COOK TIME 10 MIN. STEP 2 Line a sheet pan with parchment. TIP If the outside of your grilled cheese READY IN 15 MIN. – SERVINGS 2 Spread the butter on 1 side of each is browning faster than the cheese is bread slice. Arrange 4 slices of bread melting, cover your skillet for a minute 3 tbsp drained and butter-sides down on prepared sheet to melt the cheese more quickly. light mayonnaise finely chopped pan. Spread bread with the mustard, The outside will remain crispy while 4 slices whole- 3 oz pepper then top with apple slices, Cheddar, the center gets nice and gooey. grain bread Jack cheese, and remaining 4 slices of bread, butter- ¼ cup prepared coarsely grated PER SERVING: 466 CALORIES, 28G FAT, 10G SATURATED FAT, sides up. Press down gently. 50MG CHOLESTEROL, 721MG SODIUM, 35G CARBOHYDRATE, guacamole 1 medium tomato, STEP 3 Bake the sandwiches 10–12 min., 4G FIBER, 4G SUGAR, 19G PROTEIN 3 tbsp pickled thinly sliced until cheese is melted and bread is jalapeño slices, golden brown, turning over once halfway through. STEP 1 Spread the mayonnaise on 1 side of each bread slice. Arrange bread PER SERVING: 537 CALORIES, 27G FAT, 17G SATURATED FAT, 75MG CHOLESTEROL, 916MG SODIUM, 51G CARBOHYDRATE, mayonnaise-sides down. 3G FIBER, 6G SUGAR, 20G PROTEIN STEP 2 Spread the guacamole onto 2 pieces of bread. Top guacamole with the jalapeño, cheese, tomato, and other 2 slices of bread, mayonnaise-sides up. STEP 3 Heat a nonstick 12-inch skillet on medium. Add the sandwiches to pan and cook 3–4 min. per side, until bread is golden brown and cheese is melted.

PER SERVING: 463 CALORIES, 28G FAT, 11G SATURATED FAT, 49MG CHOLESTEROL, 930MG SODIUM, 39G CARBOHYDRATE, 7G FIBER, 9G SUGAR, 18G PROTEIN

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94 SEPTEMBER 2020 SAVORYONLINE.COM Redeem at GLUTEN-FREE LIVING PUMPKIN SPICE WAFFLES Celebrate the start of fall with golden pumpkin spice waffles, perfect for lazy weekend mornings.

WHAT IS GROUND FLAXSEED? Flaxseed is high in fiber and omega-3s—great for brain and heart health. Be sure to use ground flaxseed, which is easier to digest than whole flaxseeds. Find it in the specialty and organic aisle.

96 SEPTEMBER 2020 SAVORYONLINE.COM GLUTEN-FREE PUMPKIN SPICE WAFFLES PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. – SERVINGS 6

1½ cups gluten-free all-purpose flour ¼ cup ground flaxseed 2 tbsp sugar 1 tbsp pumpkin pie spice 2 tsp baking powder ½ tsp baking soda ¼ tsp salt 3 large eggs, separated 3 tbsp canola oil 1 cup low-fat milk

STEP 1 Preheat a greased waffle iron on medium. In a large bowl, combine the flour, flaxseed, sugar, pumpkin pie spice, baking powder, baking soda, and salt. STEP 2 To bowl with flour, add the egg yolks, oil, and milk. Stir until just combined. Add egg whites to separate medium bowl. Using a handheld mixer, whip egg whites until stiff peaks form. Gently fold egg whites into batter. STEP 3 Spoon some batter into waffle iron. Cook 4–5 min., until golden brown and crisp. Repeat with remaining batter. Serve immediately.

PER SERVING: 280 CALORIES, 12G FAT, 2G SATURATED FAT, 95MG CHOLESTEROL, 378MG SODIUM, 34G CARBOHYDRATE, 5G FIBER, 7G SUGAR, 8G PROTEIN CHECK OUT THE VIDEO ONLINE

SAVORYONLINE.COM SEPTEMBER 2020 97 PRODUCT SPOTLIGHT FROZEN AFTER- SCHOOL SNACKS Head to the freezer aisle for satisfying afternoon snacks your kids will love. Just heat and serve!

98 SEPTEMBER 2020 SAVORYONLINE.COM 1 CHICKEN NUGGETS Cauliflower purée gives these nuggets a veggie boost. The crispy coating is also made with whole- grain flour for extra fiber.

2 SOFT PRETZELS These soft, chewy pretzels bring the ballpark snack home. Warm in the oven or microwave, then dip in honey mustard or cheese dip.

4 PIZZA SNACKERS Cheese and pepperoni pizza goes mini in these mess-free bites. They can be cooked in the oven, toaster oven, or microwave.

3 VEGGIE TOTS Potato tot fans will love these all-veggie tots, especially in cheesy broccoli and Cheddar. Serve with 1 tbsp ketchup for dipping.

6 MAC & CHEESE BITES Cheesy elbow macaroni is covered in a crispy coating for a classic dish turned handheld snack. Microwave or bake in the oven.

5 FROZEN 7 FRUIT CUPS EDAMAME For a sweet treat that won’t spoil Kids can have fun popping the dinner, try these single-serve fruit green soybeans out of their pods. cups—a combo of frozen berries Microwave the package to steam and blended banana or yogurt. the edamame or boil on the stove.

SAVORYONLINE.COM SEPTEMBER 2020 99 Helpful information from your Stop & Shop registered dietitians ake ersonalsie ias for everyone. Our dietitians’

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September kicks o� atures roise otisserie hicken atures roise ssorte a busierthanever season. ranic ia auce veie toins hole atures roise rain And � nding nutritious options that ranic ricolor uinoa lace each naan on a baking sheet, add sauce, versatile whole grain ideal � t both your family’s busy schedule cheese and veggies. Bake at 375⁰F until the for batch cooking. and food budget can seem like a lot cheese bubbles, about minutes. to tackle. Here are some tips and atures roise to ho ree ro Bron ice reen Beans o product picks to help you quickly ake a rocery ae lan for better oiu to ho get wholesome meals on the (and more a� ordable) nutrition o oiu Microwave each based on instructions, divide hicken tock table—or packed up as you head up and serve. Bonus cleanup is uick and easy ee froen or canne fruit an veetables immer with grains or dried out the door. on han. roduce is picked in its prime, beans for added � avor. then quickly preserved to maintain � avor and nutrients. o eatless an full of flavor. uick voi ae suars. Choose fruit canned in to ho tea Easy water or its own uices and skip froen fruit eay eetables packed in syrupthe fruit should be the only andy to have in your ingredient listed on the label. freeer for a uick dinner after a long day. iit soiu an saturate fat. Choose resh eet o oiu resh o otatoes anne Broccoli canned vegetables labeled no added salt e hickeas or low sodium and opt for plain froen uar to ho vegetables over those covered in sauce, lice eaches in ice sweet potatoes and broccoli, drain and cheese or seasoning. ear uice rinse chickpeas, then spread on a sheet pan. noy this nosugaradded rile with olive oil and your favorite o eatless for soe eals. ried or canned summer favorite all year. seasonings and bake at 425⁰F for 30 minutes. beans and lentils are inepensive, high-� ber protein alternatives to meat. 100 SEPTEMBER 2020 SAVORYONLINE.COM Helpful information from your Stop & Shop registered dietitians ake ersonalsie ias for everyone. Our dietitians’

September kicks o� atures roise otisserie hicken atures roise ssorte a busierthanever season. ranic ia auce veie toins hole atures roise rain And � nding nutritious options that ranic ricolor uinoa lace each naan on a baking sheet, add sauce, versatile whole grain ideal � t both your family’s busy schedule cheese and veggies. Bake at 375⁰F until the for batch cooking. and food budget can seem like a lot cheese bubbles, about minutes. to tackle. Here are some tips and atures roise to ho ree ro Bron ice reen Beans o product picks to help you quickly ake a rocery ae lan for better oiu to ho get wholesome meals on the (and more a� ordable) nutrition o oiu Microwave each based on instructions, divide hicken tock table—or packed up as you head up and serve. Bonus cleanup is uick and easy ee froen or canne fruit an veetables immer with grains or dried out the door. on han. roduce is picked in its prime, beans for added � avor. then quickly preserved to maintain � avor and nutrients. o eatless an full of flavor. uick voi ae suars. Choose fruit canned in to ho tea Easy water or its own uices and skip froen fruit eay eetables packed in syrupthe fruit should be the only andy to have in your ingredient listed on the label. freeer for a uick dinner after a long day. iit soiu an saturate fat. Choose resh eet o oiu resh o otatoes anne Broccoli canned vegetables labeled no added salt e hickeas or low sodium and opt for plain froen uar to ho vegetables over those covered in sauce, lice eaches in ice sweet potatoes and broccoli, drain and cheese or seasoning. ear uice rinse chickpeas, then spread on a sheet pan. noy this nosugaradded rile with olive oil and your favorite o eatless for soe eals. ried or canned summer favorite all year. seasonings and bake at 425⁰F for 30 minutes. beans and lentils are inepensive, high-� ber protein alternatives to meat. SAVORYONLINE.COM SEPTEMBER 2020 101 ere your artner in health ellness.

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Coupon live: 8/24 - 8/31 Load this offer at stopandshop.com Expiration date: 9/6 or in the Stop & Shop app. *Not a low calorie food. ©2020 Chobani, LLC HOW TO... UP YOUR KITCHEN GAME Our test kitchen pros share hacks, tips, and how-tos from the recipes in this issue to make your cooking even better.

104 SEPTEMBER 2020 SAVORYONLINE.COM STEP BY STEP: Q & A Q: HOW DO I KEEP MY SALAD Chopping CRISP UNTIL LUNCHTIME? A: Add your dressing to the container or jar an onion first, then your toppers, then your greens so the greens stay dry and won’t wilt. Transfer to a bowl or shake the container to toss.

1Cut the onion in half through the root end, remove the peel, and place cut-side down. With your palm on top of the onion, make several cuts horizontally from bottom to top, keeping the root end intact.

Working2 from left to right, make several vertical cuts on the onion, cutting up to but not through the root end. HACK FOR GRATING CHEESE If your cheese tends to fall apart or clog the holes of your box grater, try freezing the whole block for about 10 minutes first. This trick works especially well for the pepper Jack in the Spicy Tomato Grilled Cheese, page 94.

3With your knife parallel to the onion, cut across in thin slices to chop the onion into small pieces. Keep the fingers of the hand holding the onion curled back as you slice.

SAVORYONLINE.COM SEPTEMBER 2020 105 BREAKFAST 3 DIY zucchini noodles FOOD FINDS In addition to the make- ahead recipes on page 44, keep these breakfast foods on hand for busy mornings.

Pappardelle: Shave the zucchini into Linguine: Make pappardelle, then BREAKFAST BOWL wide ribbons with a vegetable peeler, stack ribbons and cut lengthwise Microwave this hearty bowl in turning the zucchini as you go. Use into long, thin noodles. less time than it takes to fry this technique for the Orzo Salad with an egg. Find it in the frozen Zucchini and Tomatoes on page 84. food aisle.

Lasagna: Slice zucchini lengthwise APPLE & OAT BAR into thin planks that are slightly This gluten-free bar has thicker and wider than pappardelle. added probiotics to help with digestion. Find it in the cereal aisle. 5 WAYS to use up fish sauce A little fish sauce adds a satisfying, savory flavor called umami to the Basil Beef Stir-Fry on page 64. You can also try it in these dishes: SMOOTHIE BOWL No need to refrigerate these Burgers and Dressings and Roasted Chicken Marinades: fruit and granola bowls; just meat loaf: vinaigrettes: broccoli: soup: Stir a Add to a add water and stir. Each bowl Add to your Just a splash Toss the teaspoon into pork or steak contains 10g-11g protein. ground beef helps to florets with store-bought marinade mixture balance a a little fish broth to make before searing before creamy ranch sauce before any chicken or grilling to shaping to dressing roasting for soup taste like infuse the amp up the or a tangy well-seasoned it’s simmered meat with meaty flavor. white wine broccoli. for hours. umami. vinaigrette.

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Try all 5 tasty combinations MANUFACTURER COUPON EXPIRES ON 08/30/21 DO NOT DOUBLE RETAILER: R.C. BIGELOW, INC.© will reimburse you for the face value of this coupon plus 8¢ handling provided you complete a real sale of any Bigelow product and if submitted in accordance with our coupon redemption policy, available upon request. Any other use constitutes fraud. Invoices showing your purchase of suucient stock to cover all coupons redeemed must be shown upon request. Void if brought, transferred, taxed, restricted, sold, reproduced or auctioned or where prohibited by law. Consumer pays sales tax, Cash value 1/20 of 1¢. Redeem by mailing to: R.C. Bigelow Inc., 910 NCH Marketing Services, P.O. Box 880001, El Paso, TX 88588-0001. LIMIT ONE COUPON PER PURCHASE. © Bigelow Tea 2020 Redeem at Create your own Light & Refreshing Infused Water zero calories no artificial anything frieda’sf crunchync jicamaica and crisp wwatermelonat radish combine to make the perfect sweet and smoky summer salad that's almost too pretty to eat

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HOW TO PICK YOUR PASTA SHAPE There’s a sauce for every pasta shape, whether it’s short or long, flat or round, tube or spiral. Head to savoryonline.com to learn how to match each shape with the perfect sauce and stir-ins.

COOK ONCE, EAT TWICE, SAVE BIG Give your busy schedule and your wallet a break by turning one meal’s leftovers into a quick meal for later in the week. We’ll show you how at savoryonline.com. PINTEREST TIPS AND INSPIRATION HOW TO BUILD We’ve got everything A BALANCED you need to LUNCH get inspired MORE WAYS for fall! Satisfying, easy-to-assemble lunches TO PREP ZUCCHINI will give everyone a midday boost. Follow along with our video Follow savoryonline at savoryonline.com to make on Pinterest for fall Preparing a lunch your family will love that also provides them your own zucchini noodles. favorites, slow cooker with the nutrients they need can be a challenge, especially on You’ll also find easy ways meal solutions, busy days. At savoryonline.com, you’ll find tips and recipes for to transform the squash Halloween treats building balanced lunches that are good for you, fun to eat, again and again in mains, and more! and budget-friendly. sides, and baked goods.

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IS MADE BY SLOW COOKER MEALS RETAIL BUSINESS Comforting recipes SERVICES Nancy Appleby for chilly days Shirley Axe SHARE THE Megan Myers HALLOWEEN Trisha Herrick FUN Anne Spangle SEASON Sweet and savory Kamm Klein snacks kids and MPG AMSTERDAM adults will love AREA/ MPG CONCEPTS INC. NY A CLASSIC Irpa Allard Ragnhild Bajema THANKSGIVING Victoria von Biel A traditional menu Marieken van den Braak with some wow- Sylvia Meijer worthy twists Sherry Rujikarn Hannah Klinger Andrea Lynn Lesley Savage Myra Muller Marijn Aardoom Marijke Kodden Eline Knobbout

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BREAKFAST MAIN FISH 84 Grilled zucchini with blue 45 Gluten-free pistachio-cranberry 67 Sheet pan salmon with crispy kale cheese and lemon breakfast cookies 18 Whole-grain penne with spicy 84 Orzo salad with zucchini 97 Gluten-free pumpkin shrimp and broccoli and tomatoes spice waffles 31 Pupusas 48 Spiced oatmeal and apple bars MAIN POULTRY 84 Sautéed zucchini with garlic butter 51 Spinach and pepper 18 Baked turkey meatballs 34 Zucchini with corn and cheese omelet muffins with pesto (calabacitas con elote) 46 Turkey and veggie cream 68 Grilled chicken Caprese cheese roll-ups 38 Ground turkey and rice soup DESSERT with vegetables 71 Apple and honey rugelach LUNCH 38 Ground turkey fried rice 33 Dominican corn pudding 94 Sheet pan grilled cheese with 72 Pretzel-crusted chicken strips 87 Gluten-free zucchini brownies apple and Dijon 64 Sweet-and-sour chicken 94 Spicy tomato grilled cheese lettuce wraps SNACKS AND DRINKS 94 Spinach and Gruyère grilled 88 Frozen banana-mango cheese sandwiches MAIN VEGETARIAN yogurt bites 18 All-purpose chunky marinara sauce 89 Hard-boiled egg with ham MAIN MEAT 42 Black bean tostada pizzas 30 Salvadoran-style cabbage slaw (curtido) 64 Basil beef stir-fry 14 Fresh fettuccine Alfredo 63 Grilled brats with 42 Instant pot black bean chili A NOTE ON RECIPE TIMES: honey-mustard onions 14 Rotini with butternut squash In order to make recipes as fast and easy 64 Lemony pork chops over couscous and plant-based sausage as possible, we often suggest that you prep 16 Lemony spaghetti 14 Stuffed shells alla vodka some ingredients while others are cooking. Carbonara with peas with spinach If you prefer to prep all ingredients before 34 Puerto Rican roast pork you start cooking, the total recipe time shoulder (Pernil) SIDES may be longer than stated. 09 Ravioli bake with peppers 81 Cheesy zucchini tots 41 Roast beef and Swiss sandwiches 34 Fried sweet plantains (maduros) NOT ALL PRODUCTS ARE 41 Slow cooker “Mississippi roast” 74 Grilled sweet potatoes with salsa AVAILABLE IN ALL STORES OUR FAVORITE RECIPES THIS MONTH Here are a few recipes from this issue that our staff PXX PXX can’t wait to enjoy again.

Find more favorite recipes online: @savoryonline @savory.online BAKED SALMON GRILLED CHICKEN INSTANT POT @savoryonline WITH CRISPY KALE CAPRESE BLACK BEAN CHILI Savory Online This dish feels so healthful, I love the fresh, simple It’s a perfect hearty Happy cooking! and it uses just one pan! ingredients in this recipe. vegetarian meal. - Megan - Trisha - Anne

SAVORYONLINE.COM SEPTEMBER 2020 115 Leave the dinner prep to us. September is National Family Meals Month, and we’ve got exciting new items in-store and online that make it easier—and more affordable—to make one more family meal each week. Try our new marinated chicken from Nature’s Promise® and steak from Tastes of Inspiration®, and put something delicious on the table in no time.

Nature’s Promise® marinated chicken

Taste of Inspirations® marinated beef

Exclusively at