Roche Tidbits 11Holrbtidbits.com/Tidbits/T11Hol/docs/book.pdf · Baking your favorite seasonal...

> HOLIDAY HITS!TURKEY À LA ORANGE, SIRLOIN STRIP ROAST, PLUS SUPER SIDE DISHES

creative entertaining menu pg. 10

( (SWEET THINGS

PUMPKIN CHEESECAKE ANDCARAMEL APPLE PIE

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good-for-you holiday pg. 4 twice as nice turkey pg. 94 tw c9

Roche_Tidbits_11Hol.indd 1 10/31/11 9:56:56 AM

rochebros.com

Baking your favorite seasonal treats. Celebrating with family and friends. Making the most of the holidays. With all the fun things to do this time of the year, it’s tough to fit in grocery shopping.

With Home Delivery from Roche Bros., you don’t have to. You can shop online and get delivery right at your doorstep. Pick from the same items you see in our stores and your personal shopper will take it from there. You even get the same in-store low pricing. And our delivery is something special too: temperature controlled vans and the ability to choose a delivery time that meets your needs.

Register as a home delivery customer today at rochebros.com, and start enjoying that extra time you’ll save.

Take a holidayfrom grocery shopping.

Happy holidays from our family

to yours.

Find recipe ideas online at www.stonewallkitchen.com


9

table of contents

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10 holiday selections > complete dinners and delicious

sides available from Roche Bros. and Sudbury Farms

13 holiday hits > Beef Sirloin Strip Roast with

Brandied Tarragon-Mustard Sauce, Green Beans with Parmesan-Garlic Crumbs, Roasted Maple Sweet Potatoes with Caramelized Onions and Bacon and Brussels Sprouts with Bacon & Thyme

15 a better latke > Potato Latkes with Smoked

Salmon and Sour Cream

17 sweet things > Pumpkin Cheesecake and

Caramel Apple Pie

18 elegant entertaining > Hot Crab, Spinach

and Artichoke Dip

4 good-for-you holiday > Pork Tenderloin with

Pumpkin Seed Pesto

7 giving thanks > Turkey à la Orange,

Spaghetti Squash with Gorgonzola, Walnuts & Sage and Harvest Wild Rice

9 twice as nice turkey > Aztec Turkey Tortilla

Casserole and Turkey Pot Pie

13

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© 2011 ViMax Publishing & Marketing, Inc. and Roche Bros. All rights reserved. All articles in Tidbits are written and edited by professionals. ViMax Publishing makes no representation as to the accuracy or effi cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 www.vimaxmedia.com

The holidays are a time of tradition and nostalgia, fi lled with the comforting aromas of familiar dishes wafting from the kitchen, and the memories of preparing and sharing prized family recipes around the holiday table.

This year, we’re excited to off er some new twists on old favorites, like the festive Spaghetti Squash with Gorgonzola, Walnuts & Sage and our Beef Sirloin Strip Roast with Brandied Tarragon-Mustard Sauce. Both recipes are likely to become new traditions in years to come.

For many, turkey is a menu “must” when planning a holiday feast, but our Turkey à la Orange is a welcome departure from the traditionally-fl avored bird. The oranges and herbs used in this recipe provide a contemporary fl air for the always anticipated main course.

If beef better suits your taste, you’ll love our sirloin strip roast. Paired with our savory sweet potatoes and Parmesan green beans, you have the perfect meal to share at your holiday celebration.

Of course, no meal would be complete without the perfect make-ahead dessert! This year, serve a decadent Pumpkin Cheesecake in place of the traditional pumpkin pie. Or, for an impressive fi nale to any holiday meal, try serving the Caramel Apple Pie.

We wish you and your family the happiest of holiday seasons.

Cheers!

a letter from Ed Roche

@To view our Tidbits virtual magazine, visit us

on the web www.rochebros.com

3


Visit rbtidbits.com to watch our Pork Tenderloin Video.Or, scan this Tag with your smart phone! To get the Tag Reader visit http://gettag.mobi on your mobile phone browser.

In need of a healthy recipe for the holidays? How about pork tenderloin paired with zesty pesto made from pumpkin seeds, garlic, onion, cilantro and cumin? Pumpkin seeds (sometimes called pepitas) are popular in many traditional Mexican recipes, and for good reason. The seeds add minerals, protein and fi ber, in addition to plenty of fl avor.

good-for-you holidayabout pork tenderloin

cilantro and cumin? ican

Pork Tenderloin with Pumpkin Seed PestoPrep: 15 minutes plus standingRoast: 20 minutes • Serves: 4

2 pounds pork tenderloin, fat trimmed¾ teaspoon kosher salt¼ teaspoon ground black pepper1½ teaspoons Food Club olive oil2 garlic cloves¼ small onion, coarsely chopped½ cup less-sodium chicken broth¼ cup roasted, salted shelled pumpkin seeds3 tablespoons fresh cilantro leaves½ teaspoon ground cumin

1. Preheat oven to 400°. Place large roasting pan or oven-safe skillet over medium-high heat. Sprinkle pork with ½ teaspoon salt and pepper. Add 1 teaspoon oil and pork to pan, and cook 4 to 6 minutes or until browned, turning once. 2. Place pan with pork in oven and roast 20 to 25 minutes or until internal temperature of pork reaches 145°. Place pork on cutting board and loosely cover with foil. Let stand 15 minutes before slicing.3. Meanwhile, in food processor with knife blade attached, purée garlic, onion, broth, pumpkin seeds, cilantro, cumin, remaining ½ teaspoon oil and ¼ teaspoon salt. To serve, slice pork and serve with pesto.

Approximate nutritional values per serving: 283 Calories, 11g Fat (3g Saturated), 118mg Cholesterol, 426mg Sodium, 3g Carbohydrates, 1g Fiber, 41g Protein

Roche_Tidbits_11Hol.indd 4 10/31/11 4:32:39 PM

Celebrate the fall harvest with a colorful and creative holiday table. Our Turkey à la Orange, infused with fresh herbs and citrus, makes for an aromatic meal. And a touch of cognac adds rich and subtle sophistication, while still stirring your nostalgic sensibilities.

Our Harvest Wild Rice, studded with ruby red dried cranberries, and Spaghetti Squash with Gorgonzola, Walnuts & Sage will complement your Thanksgiving spread.

giving thanks

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Turkey à la OrangePrep: 45 minutes Roast/Cook: 4 hours • Serves: 10

1 (10- to 12-pound) turkey3 tablespoons plus 1 teaspoon Food Club salt1 tablespoon ground black pepper2 tablespoons fi nely chopped

fresh rosemary leaves2 tablespoons fi nely chopped

fresh thyme leaves1 teaspoon garlic powder2 medium oranges, each cut in half3 tablespoons Food Club unsalted butter, softened3 cans (14 ounces each) less-sodium

chicken broth¼ cup cognac1 cup frozen orange juice concentrate¼ cup cold water¼ cup cornstarch

1. Preheat oven to 450°. Remove neck, giblets and liver from turkey. Place neck and giblets in large roasting pan; discard liver. Tuck wing tips under turkey to hold in place. 2. In small bowl, combine 3 tablespoons salt, pepper, 1 tablespoon rosemary, 1 tablespoon thyme and garlic powder. Sprinkle 2 teaspoons seasoning mixture inside turkey cavity. Squeeze juice from oranges inside turkey cavity; place orange halves inside turkey cavity. Rub turkey skin with butter; sprinkle remaining seasoning over butter. Place turkey in roasting pan on top of neck and giblets. 3. Roast turkey 30 minutes or until outside is browned. Reduce heat to 225°. Roast 3 hours longer or until thermometer inserted into thickest part of thigh reads 165°, rotating turkey halfway through roasting time. Transfer turkey from roasting pan to cutting board and let stand 20 minutes before carving.4. While turkey stands, skim fat from roasting pan. Place roasting pan with drippings over medium heat. Add broth and cognac, and heat to simmering. Cook 15 minutes. Strain sauce through fi ne-mesh strainer andreturn sauce to roasting pan. Heat sauce to simmering and stir in orange juice concentrate and remaining 1 teaspoon salt, 1 tablespoon rosemary and 1 tablespoon thyme. In small bowl, whisk together water and cornstarch; whisk into sauce, heat to boiling and boil 1 minute. Remove roasting pan from heat. Remove and discard oranges from turkey cavity. Slice turkey and serve with sauce.

Approximate nutritional values per serving:447 Calories, 20g Fat (7g Saturated), 165mg Cholesterol, 2044mg Sodium, 16g Carbohydrates, 1g Fiber, 46g Protein

Spaghetti Squash with Gorgonzola, Walnuts & SagePrep: 15 minutes plus coolingBake: 40 minutes • Serves: 12

1 spaghetti squash (about 4 pounds), cut lengthwise in half and seeds removed

6 tablespoons Food Club unsalted butter1½ cups chopped Full Circle

organic walnuts1½ tablespoons fi nely chopped

fresh sage leaves¾ cup crumbled Gorgonzola cheese½ teaspoon Food Club salt½ teaspoon ground black pepper

1. Preheat oven to 350°. Place squash, cut side down, on rimmed baking pan. Add enough water to pan to come ¼ inch up sides of squash. Bake 40 to 45 minutes or until squash is tender. Let stand 10 minutes or until cool enough to handle. 2. Meanwhile, in large skillet, melt 4 tablespoons butter over low heat. Add walnuts and cook 4 to 5 minutes or until walnuts are toasted and butter beginsto brown. Add sage and cook 1 minute. 3. With fork, scrape inside cavity of squash into spaghetti-like strands; discard skin. In large microwave-safe bowl, heat squash and remaining 2 tablespoons butter in microwave oven on high 3 minutes or until hot, stirring once. Add cheese, salt, pepper and walnut mixture to squash and toss to combine.


Harvest Wild RicePrep: 15 minutesCook: 50 minutes • Serves: 12

3 cups wild rice blend Less-sodium chicken broth

(48 to 72 ounces)4 medium Bosc pears and/or Fuji, Golden

Delicious or Granny Smith apples, cored and diced

2 teaspoons lemon zest6 medium leeks, each cut lengthwise

in half, then cut crosswise into ½-inch pieces

1 tablespoon Food Club extra virgin olive oil2 cups slivered almonds1¾ cups sweetened dried cranberries2 teaspoons dried sage1½ teaspoons Food Club salt

1. In large saucepot, prepare rice with broth as label directs, adding pears andlemon zest during last 10 minutes of cooking. 2. Meanwhile, in large nonstick skillet, cook leeks in oil over medium heat 5 minutes or until soft. Stir in almonds, cranberries, sage and salt, and cook 1 minute. Fold leek mixture into rice.

Approximate nutritional values per serving: 419 Calories, 15g Fat (1g Saturated),0mg Cholesterol, 554mg Sodium, 64g Carbohydrates, 8g Fiber, 13g Protein


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twice as nice turkey

Aztec Turkey Tortilla Casserole Prep: 20 minutes Bake: 30 minutes • Serves: 6

Nonstick cooking spray12 (6-inch) corn tortillas2 cans (10 ounces each) enchilada sauce2 cans (4 ounces each) diced green

chiles, drained4 cups chopped leftover or pre-cooked

turkey meat3 cups Food Club sour cream2½ cups shredded sharp Cheddar cheese1 cup thawed Food Club frozen whole kernel corn3 teaspoons taco seasoning1w cups diced tomatoes or 1 can

(14.5 ounces) Full Circle organic diced tomatoes, drained

1 tablespoon chopped fresh cilantro leaves

1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cut tortillas in half; place half the tortillas on bottom of prepared baking dish. 2. In medium bowl, combine enchilada sauce, chiles, turkey, 2 cups sour cream, 2 cups cheese, corn and 2 teaspoons taco seasoning. Spoon half the turkey mixture over tortillas in baking dish, and layer remaining tortillas over the top; top with remaining turkey mixture. Sprinkle remaining ½ cup cheese over casserole and bake, uncovered, 30 minutes. Sprinkle with ½ cup tomatoes. 3. For topping, combine remaining 1 cup sour cream, 1 teaspoon taco seasoning, 1¼ cups tomatoes and cilantro. Serve casserole hot with sour cream topping.


Healthy SubstituteReplace regular sour cream with light sour cream and regular cheese with reduced fat cheese

Turkey Pot PiePrep: 30 minutes plus standingBake: 30 minutes • Serves: 8

6 tablespoons Food Club unsalted butter2 medium carrots, each cut into

½-inch pieces1 medium onion, diced½ cup Food Club all-purpose fl our1 teaspoon fresh thyme leaves1 can (14 ounces) less-sodium

chicken broth1 cup heavy cream4 cups chopped leftover or pre-cooked

turkey meat1 cup Food Club frozen whole kernel corn1 cup Food Club frozen green peas1 teaspoon Food Club salt2 boxes (8 ounces each) buttermilk

biscuit mix

1. Preheat oven to 375°. In large saucepot, melt butter over medium-high heat. Add carrots and onion, and cook 4 to 5 minutes or until onion is soft, stirring frequently. Reserve 1 tablespoon fl our; add remaining fl our and thyme. Cook 1 minute, stirring frequently. Add broth and stir until well combined. Reserve 1 tablespoon cream; add remaining cream and heat to simmering over high heat. Cook 5 minutes. 2. Remove saucepot from heat. Fold in turkey, corn, peas and salt. Transfer turkey mixture to 3½- to 4-inch deep, 2½-quart casserole dish. 3. Prepare biscuit dough with biscuit mix according to package directions. Lightly fl our cutting board with remaining 1 tablespoon fl our. Flatten biscuit dough to diameter of casserole dish, and place dough over turkey mixture, pressing dough

onto edges of dish. With sharp knife, make 3 slits in top center of dough. Brush dough with remaining 1 tablespoon cream. 4. Bake pie 30 to 35 minutes or until top is lightly browned. Let stand 10 minutes before serving.


Leftovers are a treasured holiday tradition, with many diff erent ways to put a twist on the original meal. Spice things up with our Aztec Turkey Tortilla Casserole. Taking less than one hour to prepare and bake, it’s the perfect way to enjoy another meal without spending a lot of time in the kitchen.

If something more conventional is what you crave, be sure to try this Turkey Pot Pie. The convenience of using biscuit mix for the crust makes this recipe an easy leftover solution.


C A T E R I N G

our thanksgiving

& christmas menuOur Roche Bros. holiday meals are cooked to perfection. No matter how you slice it, our kitchen-made meals are irresistible and ready to serve and enjoy. You can be assured these gourmet meals are all natural and prepared the way Mom used to make ‘em! Our meals serve up to 10 guests. You don’t have to worry... we’ve got it all taken care of – because at Roche Bros., we wouldn’t have it any other way!

Oven-Roasted Turkey DinnerServes up to 10

10-12 lb. Turkey (cooked weight) – $110.00 14-16 lb. Turkey (cooked weight) – $125.00

Meal Includes: Oven-roasted Plainville Farms turkey,Butternut Squash (4 lbs.), Mashed Potatoes (4 lbs.), Herb Stuffi ng (4 lbs.), Turkey Gravy (1 qt.), Whole Berry Cranberry Sauce (1 pt.), White House Cluster Rolls and 9-inch Country Cinnamon Apple Pie

Fully cooked turkey raised by Plainville Farms, our premier turkey grower. All natural, antibiotic free, and totally delicious. There’s no better turkey than Plainville Farms turkey.

Prime Rib Dinner – $160.00Serves up to 10

Meal Includes: Fully-cooked USDA Choice Prime Rib (6 lb. avg.), with Au Jus (1 qt.), Horseradish Yukon Gold Potatoes or Mashed Potatoes with Gorgonzola Cheese, Fresh Broccolini with Caramelized Onions or Three Pepper Beans and Ciabatta Rolls (1 dozen). One Each: Chocolate Fudge Bar Cake, Raspberry/White Chocolate Mousse Bar Cake.

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Roasted Boneless Lamb Leg Dinner – $135.00Serves up to 10

Meal includes: Fresh-roasted Boneless Leg of Lamb (5 lb. avg.) with Minted Demi Glaze (1 qt.), Fresh Sautéed Snow Peas and Carrots or Fresh-roasted Spring Vegetable Medley, Lemon Orzo Verde or Mashed Red Potatoes with Roasted Garlic and Rosemary, and Fresh-baked Biscuits (1 dozen). One Each: Chocolate Fudge Bar Cake, Raspberry/White Chocolate Mousse Bar Cake.

Boneless Turkey Breast Dinner – $65.00Serves 4 to 6

Plainville Farms, All Natural, Boneless Roast Turkey Breast (3 lbs.), The Kitchen’s Butternut Squash, Fresh Homemade Mashed Potatoes and Homemade Savory Herb Stuffi ng (2 lbs. each), Turkey Gravy, Cranberry Sauce, White House Cluster Rolls and Country Cinnamon Apple Pie.

Spiral Sliced Ham Dinner – $80.00*Serves up to 10

Meal Includes: Roche Bros. Glazed Half Spiral Sliced Ham, Potatoes Au Gratin and Green Beans Almondine or Fresh Mashed Potatoes and Butternut Squash, White House Cluster Rolls and 9-inch Lemon Meringue Pie.

* Substitute Dietz & Watson Natural Boneless Ham (6 lb. avg.) $85.00Substitute Roche Bros. Honey Crunch Spiral Ham $95

For your convenience this holiday season, place your orders for Thanksgiving dinner by noon on Saturday, November 19th and pick up at a time suited to your schedule on Wednesday, November 23th. Christmas

dinners need to be ordered by noon on Saturday, December 17th and picked up on Saturday, December 24th. Roche Bros. & Sudbury Farms are closed on Thanksgiving Day and Christmas Day. Relax and enjoy the holidays!

* holiday dinner deadlines *


holiday side dish menuThe Kitchen’s Famous Butternut Squash – $5.99/lb.With Butter, Brown Sugar, Salt and Pepper.2 and 4 lb. Selections Available.

The Kitchen’s Famous Mashed Potatoes – $5.99/lb.Lightly Seasoned and Fluff y.2 and 4 lb. Selections Available.

Green Beans Almondine – $10.99/1.5 lbs.A Classic Side Dish Selection.

Green Beans with Sherried Mushrooms – $5.99/lb.Our Kitchen’s Homemade.

Baked Acorn Squash – $5.99/lb.Oven Roasted with Butter & Brown Sugar.

Mashed Sweet Potatoes – $5.99/lb.With Caramelized Sweet Onions,Butter & Seasonings.

Butternut Squash Praline Casserole (2 lbs.) – $9.99A Festive Seasonal Dish!

Yukon Gold Horseradish Potatoes – $7.99/lb.Sliced, Layered Potatoes with Horseradish,Cream & Parmesan Cheese.

Freshly Prepared Carrots – $5.99/lb.Your Choice of Three Styles – Maple Glazed, Fresh Dill or Ginger.

Steamed Broccolini – $8.99/lb.With Caramelized Onions & Roasted Peppers.

Cranberry Walnut Relish – $7.99/lb.Our Chef’s Own Recipe, with Dried Cranberries & Walnuts.

Roasted Maple Butternut Squash – $5.99/lb.Roasted with Dried Cranberries & Spices.

Roasted Root Vegetables– $5.99/lb.Seasoned with Cardamom & Brown Sugar.

Sweet Candied Yams – $5.99/lb.Baked with Pecans & Seasonings, and Topped with Mini-Marshmallows.

Roasted Parmesan Caulifl ower – $5.99/lb.Whole Roasted with Olive Oil, Garlic & Parmesan cheese.

Rosemary Apple Cider Brined Pork Chops

Serves 4-6 people

Ingredients for the Brine 4 cups cold water2 cups apple cider½ cup pure maple syrup4 cup table salt2 tablespoons fresh chopped rosemary1 teaspoon cinnamon2 pounds bone-in pork chops, about ¾-inch thick

Ingredients for the Rubolive oilsaltpepperfresh chopped rosemary

1. For the brine, pour cold water, apple cider, fresh chopped rosemary, cinnamon and syrup into a 2-gallon resealable plastic bag. Stir in salt until dissolved. Place pork chops in brine to cover. Seal the bag. 2. Refrigerate the chops for at least 4 hours, but would be better to sit overnight (12-24 hours). 3. Remove pork chops from brine. Discard remaining brine. Rinse pork chops under cool running water. Pat dry. 4. Rub the chops with the olive oil, salt, pepper and rosemary. 5. Grill the chops for 5 to 6 minutes on each side or until preferred doneness. 6. This recipe is all Dunn!

Note: This dish could also be done with bone-in chicken breasts.

Roasted Sweet Potatoes with Apples Casserole

Serves 4-6 people

3 large apples (Granny Smith or Gala)4 cup orange juice 6 medium oven roasted sweet

potatoes, peeled and sliced in 4 to 2-inch slices

½ cup butter (melted)½ cup brown sugar, packed8 teaspoon nutmeg4 teaspoon cinnamon½ cup of walnuts or pecans (if desired)

1. Peel and slice apples into a bowl and then add the orange juice. 2. Butter a 1½ to 2-quart casserole dish. 3. Alternate sliced roasted sweet potatoes and sliced apples until dish is full. 4. Mix the brown sugar, butter, nutmeg and cinnamon together (add walnuts or pecans to the sugar mix if desired). 5. Sprinkle brown sugar mixture evenly over the apples and sweet potatoes. 6. Bake at 400° for 30 to 40 minutes, or until browned. 7. This recipe is all Dunn!

@To view our online Creative Entertaining Catering eZine, visit us rbtidbits.com

11

Chef Brian Dunn – Roche Bros. in-house culinary expert.


If beef is on your wish list this year, our sirloin strip roast is a rich alternative to turkey. Easy to prepare and foolproof to roast (using an instant-read thermometer), this is the perfect solution for an impressive meal without all of the fuss.

The mustard, tarragon and brandy sauce served with the roast complements our Roasted Maple Sweet Potatoes with Caramelized Onions and Bacon. Green Beans with Parmesan-Garlic Crumbs and Brussels sprouts both add a crispy texture to balance out the meal.

If beef is on your wish list this year, our sirloin strip roast is a rich alternative to turkey. Easy to prepare and foolproof to roast (using an

holiday hits

to

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Beef Sirloin Strip Roast with BrandiedTarragon-Mustard SaucePrep: 30 minutes plus standingCook: 1 hour • Serves: 12

3 garlic cloves, minced1 tablespoon Food Club olive oil2 teaspoons Food Club salt 2 teaspoons ground black pepper1 boneless beef sirloin strip roast (about 5 pounds)2 large shallots, fi nely chopped (about ½ cup)¾ cup brandy1 can (14 ounces) less-sodium beef broth (1¾ cups)½ cup heavy cream1½ tablespoons cold water1½ tablespoons cornstarche cup country Dijon or coarse ground mustard1½ tablespoons chopped fresh tarragon leaves

1. Preheat oven to 450°. In small bowl, combine garlic, oil, salt and pepper. In large shallow roasting pan, place roast fat side up. Rub all sides of beef with garlic mixture. Roast beef 30 minutes. Reduce temperature to 350° and roast 30 to 35 minutes longer or until internal temperature reaches 130° for medium-rare. Transfer roast to cutting board and loosely cover with foil. Let stand 20 minutes before slicing. 2. Meanwhile, remove and discard excess fat from roasting pan. Add shallots to drippings in roasting pan and cook over medium-low heat 2 minutes, stirring frequently. Add brandy and heat to boiling. Cook 3 to 4 minutes or until most liquid has evaporated, stirring to loosen browned bits from bottom of pan. Add broth and cream, and heat to boiling. Reduce heat to medium and simmer 8 minutes. In small bowl, combine water and cornstarch. Add cornstarch mixture to simmering liquid; heat to boiling and remove from heat. Whisk in mustard and tarragon. Slice beef across the grain and serve with sauce.


Green Beans with Parmesan-Garlic CrumbsPrep: 15 minutes plus coolingCook: 13 minutes • Serves: 10

1 garlic clove2½ cups packed cubed French baguette

(about 5 ounces)5 tablespoons Food Club unsalted butter2 tablespoons Food Club grated

Parmesan cheese¾ teaspoon Food Club salt2½ pounds fresh green beans, trimmed1 tablespoon plus 1 teaspoon

Dijon mustard1 tablespoon plus 1 teaspoon fresh

lemon juice½ teaspoon ground black pepper

1. Heat large covered saucepot of salted water to boiling over high heat. In food processor with knife blade attached, pulse garlic until chopped. Add bread and process 15 seconds or just until coarse crumbs form. In large skillet,

melt 2½ tablespoons butter over medium heat. Add breadcrumb mixture and cook 12 to 14 minutes or until crisp and golden brown, stirring frequently. Remove skillet from heat and cool 5 minutes; stir in cheese and ¼ teaspoon salt. 2. Meanwhile, add green beans to boiling salted water and return water to boiling. Reduce heat to medium and cook 5 minutes or until crisp-tender; drain beans. 3. In same saucepot, melt remaining 2½ tablespoons butter over medium heat. Stir in mustard, lemon juice, remaining ½ teaspoon salt and pepper. Add green beans and toss to coat. Add breadcrumb mixture and toss until well combined.


> Facts. Finds. Flavors.Breadcrumb mixture can be prepared and stored in zip-top plastic bag up to 2 days in advance. Green beans can be trimmed and stored in zip-top plastic bag up to 1 day in advance.

85m85mg Cg Cholholestesteroerol, l, 669669mg mg SodSodiumium, , 3g3g3g3g g CarCarCarCarbohbohbohbohydrydrydrydry ateateateatesss,s, 1g1g1g1g g FibFibFibFibererer,er, 353535 35g Pg Pg Pg Pg rotorotrototototrotteineineinein

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Roasted Maple Sweet Potatoes with Caramelized Onions and BaconPrep: 30 minutes Cook/Roast: 40 minutes • Serves: 12

5 pounds sweet potatoes, peeled and cut into 1-inch pieces

2 tablespoons Food Club olive oil½ teaspoon Food Club salt½ teaspoon ground black pepper¼ teaspoon ground cinnamon8 slices smoked bacon (about ½ pound),

cut crosswise into ½-inch pieces2 medium onions, each cut in half and

thinly sliced ¾ cup Full Circle organic 100% maple syrup1½ tablespoons fresh lemon juice1 tablespoon chopped fresh thyme leaves

1. Preheat oven to 425°. In large bowl, toss sweet potatoes, oil, salt, pepper and cinnamon until well combined. Evenly spread potato mixture on 2 rimmed baking pans. Roast 40 to 45 minutes or until potatoes are browned, stirring once halfway through cooking. 2. Meanwhile, in large skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate.

3. Drain all but 3 tablespoons bacondrippings from skillet. Add onions and cook over medium heat 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Reduce heat to medium-low and cook 15 to 20 minutes longer or until onions are very soft and evenly browned, stirring frequently. Stir in maple syrup, lemon juice and thyme, and cook 5 to 7 minutes or until syrup is reduced by half and slightly thickened. 4. In large bowl, toss potatoes, bacon and onion mixture until well combined.


Brussels Sprouts with Bacon & ThymePrep: 20 minutesCook: 40 minutes • Serves: 12

4 pounds fresh Brussels sprouts, trimmed and each cut lengthwise in half

2 packages (2.25 ounces each) slivered almonds (1 cup)

8 slices hardwood smoked bacon, cut into ¼-inch pieces

2 medium onions, diced6 garlic cloves, minced2 teaspoons fresh thyme leaves

2 cup Food Club apple cider vinegar4 cup Food Club brown sugar2 teaspoons Food Club salt1 teaspoon ground black pepper

1. Heat large covered saucepot of salted water to boiling over high heat. Add half the sprouts; heat to boiling. Cook sprouts 5 to 6 minutes or until tender-crisp; drain. Return water to boiling, repeat process with remaining sprouts.Meanwhile, in large skillet, cook almonds over medium heat 7 to 8 minutes or until golden brown, stirring frequently; transfer almonds to plate. 2. In large saucepot, cook bacon over medium heat 7 minutes, stirring occasionally. Add onions and cook 6 to 7 minutes or until tender, stirring frequently. Stir in garlic and thyme, and cook 1 minute. Stir in vinegar, brown sugar, salt and pepper; heat until mixture simmers. Stir in sprouts; heat through. Transfer sprouts to serving bowl; sprinkle with almonds.


> Facts. Finds. Flavors.Brussels sprouts can be boiled 1 day ahead; drain in colander, then rinse with cold water to stop the cooking process. Drain well, then transfer to large zip-top plastic bags.


Potato Latkes with Smoked Salmon and Sour CreamPrep: 15 minutesCook: 35 minutes • Serves: 10

2 bags (1 pound 4 ounces each) refrigerated shredded hash browns

½ cup fi nely chopped green onions, white part only

3 tablespoons all-purpose flour2 teaspoons kosher salt1 teaspoon fresh lemon juice¼ teaspoon ground white pepper3 Full Circle organic large eggs,

lightly beaten10 tablespoons vegetable oilw cup Food Club sour cream12 ounces thinly sliced smoked salmon, cut into pieces Fresh dill sprigs for garnish

1. In large bowl, combine hash browns, onions, fl our, salt, lemon juice and pepper. Add eggs and toss gently to combine. 2. With hands, form about ¼-cup potato mixture into fl at patties and place on rimmed baking pan. In batches, in large nonstick skillet, heat 2 tablespoons oil over medium-high heat until very hot but not smoking. With spatula, transfer patties to skillet. Cook latkes about 3 minutes per side or until edges are golden brown. Transfer latkes to paper towels to

drain; keep warm. 3. To serve, evenly top latkes with sour cream and smoked salmon; garnish with dill.

Approximate nutritional values per serving: 381 Calories, 20g Fat (5g Saturated), 79mg Cholesterol, 640mg Sodium, 38g Carbohydrates, 5g Fiber, 11g Protein38g Carbohydrates, 5g Fiber, 11g Protein

a better latkeWe’ve added a healthy twist to a classic with smoked salmon. Considered a superfood, smoked salmon contains protein, an abundance of vitamins and heart-healthy omega-3 and 6 fatty acids. The American Heart Association recommends having at least two meals rich in omega-3s each week.

Another way to infuse some health and fl avor into your latke is with your choice of oil. Consider frying with extra virgin olive oil, which is lower in saturated fat than many oils and imparts a nice olive fl avor. Heat your oil thoroughly before adding the latke mixture; this allows the potatoes to cook faster and absorb less grease.

If you’re short on time, try frying latkes the night before and absorbing any excess oil with paper towels; simply heat them in the oven when your guests arrive.

15


sweet thingsNo holiday meal would be complete without a delectable dessert. This year, instead of pumpkin pie, try a slice of Pumpkin Cheesecake. With its creamy texture and subtle spice, we’re sure your guests will rave, and the best part – it can be made in advance!

If caramel apples are what you crave, our Caramel Apple Pie is abundant with tart apples, dried cherries and walnuts, and fi nished with a drizzle of rich caramel. Serve with whipped cream or a scoop of vanilla bean ice cream for the ultimate show-stopping dessert.

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Pumpkin CheesecakePrep: 35 minutes plus chilling and coolingBake: 1 hour 35 minutes • Serves: 12

Graham Cracker Crust1¼ cups graham cracker crumbs4 tablespoons Food Club unsalted butter

(½ stick), melted2 tablespoons Food Club sugar½ teaspoon ground ginger

Pumpkin Filling1 cup packed Food Club light brown sugar3 tablespoons cornstarch¾ teaspoon ground cinnamon½ teaspoon Food Club salt3 packages (8 ounces each) cream cheese,

room temperature6 Full Circle organic large eggs,

room temperature1½ cups 100% pure pumpkin¾ cup Food Club sour cream,

room temperature1½ teaspoons Food Club vanilla extract Food Club whipped topping for

garnish (optional)

1. Wrap exterior of 9-inch springform pan, including base, in double layer of aluminum foil. Place 17 x 12-inch rimmed baking pan on middle oven rack. Place springform pan inside rimmed baking pan. Fill rimmed baking pan halfway with hot water. Remove springform pan. Preheat oven to 325°. 2. Prepare Graham Cracker Crust: In springform pan, combine graham cracker crumbs, butter, sugar and ginger. Press crust mixture fi rmly onto bottom of springform pan. Refrigerate until ready to fi ll. 3. Meanwhile, prepare Pumpkin Filling: In small bowl, combine brown sugar, cornstarch, cinnamon and salt. In large bowl, with mixer

on low speed, beat cream cheese 2 minutes or until smooth. Scrape bowl with rubber spatula. Gradually add brown sugar mixture and beat 2 minutes or until smooth; scrape bowl. Add eggs, 1 at a time, beating after each addition 30 seconds or until combined; scrape bowl. Add pumpkin, sour cream and vanilla extract, and beat 1 minute or untilcombined. 4. Pour batter into springform pan over graham cracker crust. Carefully place springform pan in center of water-fi lled rimmed baking pan. Bake 1 hour 35 minutes to 1 hour 40 minutes or until edges of cheesecake are set and center jiggles, rotating cheesecake halfway through baking time. Run a small, sharp knife around edge of cheesecake to loosen. Remove foil and cool on wire rack 1 hour then refrigerate 3 hours or until cold. Cover and refrigerate overnight. Remove outer ring of springform pan. Cut cheesecake into slices and serve topped with whipped topping, if desired.


> Facts. Finds. Flavors.Baking cheesecake in a shallow pan fi lled with water, also known as a water bath, ensures moist, constant, insulated heat and prevents the cheesecake from burning, drying out or cracking.

Caramel Apple PiePrep: 35 minutes plus cooling Bake: 35 minutes • Serves: 8

1 package (15 ounces) Food Club rolled pie crusts

¾ cup Food Club granulated sugar¼ cup unbleached all-purpose flour¼ teaspoon ground cinnamon¼ teaspoon Food Club salt

8 teaspoon ground nutmeg2½ pounds Fuji, Gala or Granny Smith

apples (about 7 medium)1 tablespoon fresh lemon juice¼ cup chopped Full Circle organic walnuts¼ cup dried cherries2 tablespoons Food Club unsalted butter,

cut into small chunks½ cup caramel topping Powdered sugar, strawberries and

sweetened whipped cream (optional)

1. Let pie crusts stand at room temperature as label directs to soften slightly. Meanwhile, in small bowl, mix sugar, fl our, cinnamon, saltand nutmeg. Peel, core and cut apples into ¼-inch-thick slices. In large bowl, toss apples with lemon juice to prevent browning. Add sugar mixture and walnuts to apples and toss to combine. 2. Adjust oven rack to lowest position in oven. Line heavy rimmed baking pan with foil; place on lowest oven rack. Preheat oven to 425°. Unroll 1 pie crust and place in 9-inch glass pie plate. Sprinkle cherries over pie crust, then top with apple mixture and dot with butter. Place second crust over fi lling, folding overhang under and pinching edges together to seal. Flute crust to make desired decorative edge. Cut several slits in top of crust. 3. Place pie on prepared baking pan in oven. Bake 35 to 40 minutes, covering edge of crust with foil during last 15 minutes of baking to prevent overbrowning. Cool pie on wire rack. 4. Just before serving, heat topping as label directs. Pour topping over apple pie, then cut into wedges. If desired, dust pie with powdered sugar and top with strawberries and whipped cream.


17


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Hot Crab, Spinach and Artichoke DipPrep: 15 minutes Cook: 8 minutes • Serves: 8

1 package (8 ounces) cream cheese, softened

1 garlic clove, crushed with press½ cup Garelick Farms heavy cream1 can (about 14 ounces)

quartered artichoke hearts, drained and coarsely chopped

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 roasted red pepper, chopped¼ cup BelGioioso shredded Parmesan

and/or Asiago cheese2 teaspoons fresh lemon juice½ teaspoon Food Club salt8 teaspoon ground black pepper 12 ounces refrigerated or canned white

and/or lump crabmeat, drained and picked through (1 cup packed)

Assorted crackers, toasted baguette slices, tortilla chips and/or vegetables

1. In medium saucepot, cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly with whisk. Stir in artichoke hearts, spinach, red pepper, shredded cheese, lemon juice, salt and black pepper, and cook 4 to 5 minutes or until mixture simmers; fold in crabmeat. 2. If desired, transfer dip to fondue pot or small slow cooker; keep warm, stirring occasionally. Serve dip with assorted crackers, toasted baguette slices, tortilla chips and/or vegetables.


> Facts. Finds. Flavors.To prepare dip up to 2 days in advance: Cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly. Remove saucepot from heat; stir in artichoke hearts, spinach, red pepper, grated cheese, lemon juice, salt and black pepper. Fold in crabmeat. Transfer dip to 1- to 2-quart baking dish. Cover and refrigerate until ready to bake. Bake, uncovered, at 375° for 35 to 40 minutes or until top is lightly browned and internal temperature reaches 165°.

elegant entertainingComplete your lineup with this hot crab dip, chipotle salsa, lamb sliders, fresh mozzarella appetizer plate and more! Perfect for your New Year’s Eve spread, game time or anytime!


Arugula, Roasted Tomatoes & Goat Cheese SaladServes 4

1 cup Roasted Tomatoes, drained (3 Tbsp marinade reserved for dressing)2 Tbsp raspberry red wine vinegar1 Tbsp Dijon mustard1 bag or clam-shell of baby arugula (about 5 oz.)¼ cup red onion, thinly sliced¼ cup walnuts, chopped¼ cup goat cheese crumbles

1. Prepare dressing by combining reserved tomato marinade, vinegar, and mustard in a small container with lid. Close lid and shake until dressing comes together. Alternatively, whisk vinegar and mustard in a small bowl, then slowly drizzle in reserved marinade while continuing to whisk until dressing comes together. 2. Combine arugula, onion, and walnuts in a large bowl and toss with dressing. 3. Sprinkle goat cheese and tomatoes over top.

Roasted Tomato Chipotle SalsaMakes 1 cup

1 cup Roasted Tomatoes, drained2 chipotle peppers in adobo sauce, seeded and chopped (along with 1 Tbsp adobo sauce)1 Tbsp shallot, diced1 lime, juiced1 Tbsp fresh cilantro, chopped Salt and freshly ground pepper

1. Add tomatoes to bowl along with chipotle peppers and adobo sauce (to taste), shallot, lime juice, and cilan-tro. 2. Mix well and season to taste.

Lamb Sliders w/Roasted Tomato & TzazikiServes 4 (3 sliders per person)

1 lb. lamb, ground1 tsp kosher salt1 tsp freshly ground pepper½ tsp paprika¼ tsp cumin, ground¼ tsp coriander, ground1 garlic clove, pressed or chopped½ cup fresh parsley, chopped2 Tbsp fresh oregano, chopped1 cup Roasted Tomatoes, drained (3 Tbsp marinade reserved)1 small red onion, cut into rounds (careful to keep rings together)12 mini rolls Tzaziki

1. In a large bowl, combine lamb, salt, pepper, paprika, cumin, coriander, garlic, parsley, and oregano. Form into 12 small patties and refrigerate covered for 30 minutes. 2. Heat a grill pan over high heat. 3. Brush tomato marinade over both sides of lamb patties and grill until browned on each side and cooked through, about 4 minutes per side. Remove patties to rest. 4. Brush onion with marinade, season with salt and pepper, and grill until browned on each side and softened, about 5 minutes per side. Set aside. 5. Lightly toast cut sides of rolls in grill pan. Spread tzaziki on bottom half of roll and top with lamb burger. Garnish with grilled onion, a couple of roasted tomatoes, and follow with top of bun. 6. Skewer olives with toothpicks and push through burgers to hold everything together.

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DIVINA’S REPUTATION for superb

quality is unrivaled in the marketplace. Our

award-winning Roasted Red and Yellow

Tomatoes are tender and luscious, delicately

marinated in oil and herbs. Other Divina

favorites such as Greek Olive Mix, Sicilian

Castelvetrano Olives and Gigandes Beans

represent the work of true artisans who

draw upon generations of experience to

create a complete meze-tapas experience.

RoRoRoRoRoRRoasasasasastetteddd d ToTTomamatoto C Chihipopotltlee SaSalsl aMakM kes 1 c1 up

)))))))))

---

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Lamb STomatoServes 4 (3

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some people throw tomatoes after

a bad performance around here, that’s grounds

for termination.

Tomato-ad_rev.indd 1 10/25/11 3:40:26 PM

19


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


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