Ever wish you could prepare a gourmet meal?
Well, now you can! At Brookshire’s, we want you to let your inner chef loose and get courageous in the kitchen!
Your efforts and taste buds will be rewarded with chef-worthy cuisine that easily rates five stars!
Jicama Melon Salsa
Prep Time: 20 minutes
1 cup cantaloupe, diced
1 cup honeydew melon, diced
1/2 cup jicama, peeled and diced
2 Tbs red onions, sliced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 Tbs cilantro, chopped
1 lime, juiced
1 jalapeño, minced
salt, to taste
Combine all ingredients; refrigerate until serving time. Place salsa on top of your favorite meat.
Nutritional Information: Calories per Serving: 45, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 56 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 1 g
Prep Time: 20 minutes
Cook Time: 20 minutes
2 cups Food Club Sugar
1/2 cup water
1/4 cup corn syrup
1 1/2 cup almonds, toasted and chopped
Combine the sugar, water, and corn syrup in a heavy-bottomed pan. Stir together with a spoon, making sure there are no lumps of dry sugar left. Cover the pan and place it on medium heat for 4 minutes. Remove the lid, increase the heat to high, and bring it to a boil. Do not stir, but if sugar crystals appear on the side of the pan; use a wet pastry brush to clean the sides.
Cook the sugar until it starts to change color, 300° F. At this point lower the heat and cook the sugar until golden brown or 325° F. Remove from heat quickly and throw in the almonds and pour on a cookie sheet lined with wax paper, distributing it evenly. Let cool completely and break in chunks.
Nutritional Information: Calories Per Serving: 323, Fat: 9 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 61 g, Fiber: 2 g, Protein: 4 g
Prep Time: 2 hours
1/2 cup bulgur, fine or medium grain, rinsed under running water and drained
2 lemons, juiced
1/3 cup Food Club Extra Virgin Olive Oil
1 tsp salt
1/8 tsp cayenne pepper
2 cups minced fresh parsley leaves
2 medium tomatoes, halved, seeded and cut into very small dice
4 medium scallions, green and white parts, minced
2 Tbs minced fresh mint leaves (or 1 rounded tsp dried mint)
Mix bulgur wheat with juice from one lemon in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.
Mix remaining lemon juice, olive oil, salt and cayenne pepper. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours.
Nutritional Information: Calories Per Serving: 251, Fat: 19 g (3 g Saturated Fat), Cholesterol: 0 mg, Sodium: 608 mg, Carbohydrates: 20 g, Fiber: 6 g, Protein: 4 g
Celery Salad with Dijon & Pecans
Prep Time: 30 minutes + chilling
Creamy Dijon Dressing:
1 lemon, juiced
1 1/2 Tbs Dijon mustard
1 tsp honey
1/2 tsp salt
3 Tbs Food Club Extra Virgin Olive Oil
3 Tbs Food Club Fat-Free Sour Cream
1/4 cup Food Club Pecans
3 celery ribs, chopped
1/2 pear, ripe but firm, grated
2 Tbs chopped green onions
2 Tbs parsley leaves, fresh chopped
2 Tbs tarragon leaves, fresh chopped
In medium bowl, whisk together lemon juice, mustard, honey and salt. In a steady stream, slowly whisk in oil. Add sour cream; whisk to combine. Set aside.
Toast the pecans in a small dry skillet over medium-high heat until fragrant, about 5 minutes and then rough chop.
Combine chopped celery, chopped pear and dressing. Stir in green onions, parsley, tarragon and pecans. Adjust seasonings with salt and pepper. Refrigerate until chilled, about 30 minutes. Serve.
Nutritional Information: Calories Per Serving: 175, Fat: 16 g (2 g Saturated Fat), Cholesterol: 1 mg, Sodium: 379 mg, Carbohydrates: 9 g, Fiber: 2 g, Protein: 2 g
Bulgur can be used as a main entree or side dish with seasonings, vegetables, nuts or small amounts of meats or fish. ~foodreference.com
© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.