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Product Talk: Golden Beets


Golden BeetsI recently posed a query on social media: “How do you prepare beets?”

It was an innocent question. I didn’t grow up eating beets, so aside from the pickled varieties I’d tasted on salad bars, I’d never eaten this amazing root vegetable.

Well, after more than 300 responses later, I had more options for eating beets than I can probably pursue in my lifetime.

Of course, there was a generous sprinkling of “just don’t eat beets” answers, but now that I’ve done some experimenting for myself, I’ll ignore all of those.
Beets are such a wonderful, earthy fall vegetable.

You can just tell by their deep, rich colors that they’re full of flavor and packed with nutrients. In fact, beets are a veritable storehouse of B vitamins, iron, manganese, copper, magnesium and potassium. They also contain a wealth of health-boosting nutrients that aren’t common in other veggies.

They can help lower blood pressure, lower your risk of heart disease, improve your stamina, boost your brain power, detox your liver, clean your colon, and help you fight chronic disease.
Plus, they’re delicious!

The first time I tried them, I followed a suggestion a friend gave me and roasted large red beets that I rubbed with extra virgin olive oil and sprinkled with salt and pepper. They were lovely and delicious (Pro tip: peel them first, unless you want pink fingers for days on end.)

Next, I saw golden beets in Brookshire’s, and I figured they might not stain my fingers as badly (I was correct). I peeled those first, rubbed those with olive oil, sprinkled them liberally with white pepper to cut out a bit of the sweetness, and grilled them. They were amazing.

Then, I tried this recipe with golden beets, and I’m hooked.

Lemon-Herb Roasted Beets

Ingredients:
1 1/2 lbs golden beets, peeled, trimmed and cut into 1-inch pieces or wedges
4 tsp extra virgin olive oil
2 Tbs fresh rosemary, chopped
1 tsp lemon zest, freshly grated
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbs lemon juice

Directions:
Preheat oven to 450° F.

Position rack in lower-third of oven.

In a large bowl, whisk olive oil, herbs, lemon zest, salt and pepper. Add beets; toss to coat. Spread the beets on a rimmed baking sheet.

Roast, stirring once or twice, until the beets are tender and caramelized, about 25 minutes. Spritz the finished beets with fresh lemon juice and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 322, Fat: 5 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 773 mg, Carbohydrates: 64 g, Fiber: 12 g, Sugar: 52 g; Protein: 11 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Bacon Arugula Apple Bites


Prep Time: 15 mins
Serves: 2

Easy, peas-y lemon squeeze-y. Seriously, it’s that easy! Ready in just 15 minutes, this quick and tasty snack is just what you need to banish the afternoon munchies. At just over 250 calories, it will keep you going until dinner with plenty of protein and fiber to help fill you up. And with Fuji apples on sale this week, getting your apple a day is easy too!

Ingredients
1 McIntosh or Fuji apple, sliced (any apple will work)
1 lemon, cut into halves and juiced
1 pkg garlic and herb spreadable cheese
4 slices bacon, cooked and crumbled
1 handful baby arugula sprigs
Freshly cracked black pepper, to taste

Instructions
Toss apple slices in lemon juice; pat dry. Spread each with about 2 teaspoons spreadable cheese. Top with bacon, arugula and pepper.

Calories per Serving: 258, Fat: 18 g (10 g Saturated Fat), Cholesterol: 44 mg, Sodium: 477 mg, Carbohydrates: 20 g, Fiber: 4 g, Protein: 8 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Don’t Just Eat Your Greens – Enjoy Them!
If you’re getting sick of your go-to greens, let Arugula kick up the flavor of your favorite meals! At just 5 calories in an entire cup, this peppery-flavored cruciferous vegetable is not only good for your waistline, it’s good for you. Packed with vitamin A and vitamin K, it’s also a good source of vitamin C, calcium and folate. Plus, it’s high in nitrates, which have been shown to lower blood pressure. Perfect as a stand-alone salad green or in a mix, added to sandwiches, pizza, pasta or noodle dishes, this versatile green also does well in sauces and a number of vegetable sides.

An Apple A Day
The Fuji apple is a hybrid of the Red Delicious and Ralls Janet varieties. Developed by Japanese growers in the 1930’s, this crisp, sweet apple is now one of the most popular varieties. This late season favorite is ideal for desserts like apple pie and cinnamon apples, or served with pork, salads, warm brie or for adding a sweet crunch to grilled Paninis.



Product Talk: Hatch Green Chiles


If you’ve been to your local Brookshire’s lately, you’ve probably seen and smelled something amazing, especially if you’ve wandered in through the entrance closest to the produce department.

Have you noticed the big, black-iron barrel, turning, spitting and sending forth fragrant aromas of a roasted vegetable?

If so, you’ve noticed our stores roasting Hatch green chiles.

Hatch green chile season runs through the end of the month, and we’ve taken advantage of these fiery hot peppers from New Mexico in all kinds of ways in our store.

From freshly roasting them for our customers right in the store to selling them fresh from the vine, this spicy product of the Hatch Valley is known for its heat but also its subtly sweet, smoky, crisp flavor.

Hatch chiles are most commonly roasted, either in a cylindrical barrel or over an open flame. Their skin blisters, making them easier to peel. Then, you’re left with a smoky, flavorful, hot pepper to use in a variety of ways.

I love using them for a fresh, bright, spicy salsa. Use this salsa as a dip for chips, as a topping for enchiladas, as a taco sauce, or in a soup or stew. You can even mix it in with queso or sour cream for another kind of chip dip.

Hatch Green Chile Salsa

Ingredients:
4 cloves garlic, minced
1/2 white onion, chopped
1 green onion, chopped
1/2 cup cilantro
1 jalapeño
4 to 5 tomatillos, peeled
juice of 1 lime
3 fresh Hatch chiles
1 Tbs cumin
2 Tbs white vinegar
pinch of salt
ground black pepper, to taste

Directions:
Preheat oven to 450° F. Spread jalapeño, tomatillos and Hatch chiles on a baking sheet. Roast, turning a time or two, until skins blister and char. Remove from oven. Place in a brown paper bag; seal and let cool.

Remove seeds from all peppers. Roughly chop onions, pepper and tomatillos. Add all ingredients to a food processor; pulse until a salsa consistency. Refrigerate to let flavors blend.

Makes 2 cups

Nutritional Information: Calories Per Serving: 82, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 72 mg, Carbohydrates: 16 g, Fiber: 4 g, Sugar: 3 g; Protein: 3 g.

View this recipe to print or add items to My Shopping List.

Chef Tip:

You can always buy your Hatch chiles pre-roasted fresh from our store. If you don’t want to roast them in the oven, you can roast them over a gas flame on your stovetop or grill as well. Simply set the flame to high, hold your chile in a set of long grilling tongs, and rotate over the flame until your pepper achieves desired char. When the skin bubbles, place in a brown paper bag. Let cool, and then peel. You might want to consider wear food-handling gloves to peel and seed your peppers; they’re pretty hot!



Product Talk: Onions


Yellow OnionsOnions are one of those amazing products that taste great all year long, are always plentiful, are economical, are healthy, and can be used for so much more than cooking.

Did you know that you can clean your grill with an onion? It’s a great way to get stubborn cooking residue off your grill grates while also seasoning it without using harsh chemicals or too much elbow grease. Rub a halved onion, cut-side down, on a heated grill grate to remove grime and grit. (You might have to go over it a few times.) Then, let the grill sit at warm for a few minutes to let the scent of onions burn off. (It actually smells wonderful.)

While you’re burning off that onion scent, you’re also repelling mosquitoes! They hate the scent of onion, so enjoy your outdoor space while cleaning your grill. For further insect repellant protection, rub raw onion on your skin for a natural barrier from bugs.

If you have already been bitten, onion is a natural analgesic. Rub raw onion into a bug bite to help soothe the sting and itch.

You can also use it to help alleviate the pain from burns. Again, just gently rub raw onion onto the burn to help ease the pain.

Sore throat? Onion can help that, too! Boil chunks of onion (you can use the peels and all) in water on the stovetop. Strain the solids out. Let cool, and sip away.

If your kitchen knives have gotten a little rusty, revive them by plunging them into a whole onion repeatedly until they’re clean.

There are so many things to do with onions, and you can eat them, of course!



Shop the Sale: Grilled Asparagus with Garlic Butter


Prep Time: 15 mins
Cook Time: 10 mins
Serves: 4-6

Everything’s better with butter! Spruce up your next barbeque or family dinner with a healthy and delicious side of garlic-buttery grilled asparagus. Grilled to caramelized perfection, this is asparagus that will melt in your mouth. Pro tip: don’t forget to scrape your grill before cooking once it’s heated (it’s easier to do it hot). And look out for Brookshire’s Butter on sale this week for extra savings!

Ingredients
3 Tbs unsalted butter, melted
3 small cloves garlic, minced or pressed through garlic press (about 1 1/2 tsp)
1 1/2 to 2 lbs thick asparagus spears, ends trimmed
1/4 tsp table salt
Ground black pepper, to taste
Vegetable oil, for greasing grill
Parsley, for garnish
Lemon slices, for serving

Instructions
Combine butter and garlic in small bowl. Brush asparagus with butter mixture. Sprinkle with salt; season with pepper to taste.

When grill is medium-hot, scrape grill grates clean with grill brush. Brush oil on grill grates. Grill asparagus, turning once, until just tender and caramelized, about 2 to 5 minutes per side. (Move asparagus as needed to ensure even cooking.) Transfer asparagus to platter. Garnish with parsley and lemon slices.

Calories Per Serving: 107, Fat: 9 g (6 g Saturated Fat), Cholesterol: 23 mg, Sodium: 212 mg, Carbohydrates: 6 g, Fiber: 2 g, Protein: 3 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Butter Up
While butter isn’t exactly good for you (on account of all the saturated fat), it’s not all bad either. It’s actually vitamin rich for one thing. Vitamins A, D, E, B12 and K2 are found in high amounts in butter. Butter is also loaded with Butyrate, an anti-inflammatory for the digestive tract and Conjugated Linoleic Acid (CLA), a fatty acid that may reduce body fat and help with certain health conditions. But, that’s not a free pass to go out and eat all the butter. Use your butter wisely to make healthy dishes (like our grilled asparagus!) and enjoy the best of both worlds.

How to Choose the Best Asparagus
First of all, size doesn’t matter when it comes to asparagus. Thick or thin stalks are more about preference than quality. The main thing to look out for is the appearance of the stalks. They should be firm and straight, with a vibrant green color. Also, look at the tips to make sure they’re closed and not dried out. When selecting fresh white asparagus, watch for the same qualities sans the rich green hue.

Once you get them home, trim the ends and either wrap them in a damp paper towel, place the asparagus in a plastic bag and refrigerate or stand them upright in a jar with an inch of water, cover with a plastic bag and store like a bunch of fresh flowers.



Product Talk: Rhubarb


RhubarbRhubarb is often thought of as a fruit, but it is actually a vegetable. Rhubarb pairs perfectly with both sweet and savory flavors. Due to its tart flavor, it is often paired with fruits such as berries and natural sweeteners like honey or maple syrup. Rhubarb is also delicious paired with chicken, pork and lamb.

Pick rhubarb that has long, thick and bright stalks. Rhubarb leaves are toxic, so make sure to cut off all leaves and discard. Trim rhubarb ends, wash and dry. Store rhubarb in a crisper drawer up to 2 weeks. Rhubarb is very easy to freeze. Wash and trim rhubarb, and boil for 1 minute. Place boiled rhubarb in cold water; dry and place in a container that seals to freeze.

Rhubarb is a good source of fiber, vitamin C, calcium, potassium and manganese. It’s also an excellent source of vitamin K. Vitamin K can help prevent osteoporosis, and it plays a role in blood clotting.



Product Talk: Mini Colanders


When I first moved out on my own, one of the kitchen tools that I did not own was a colander. I lost many a valuable ingredient to the kitchen sink trying to drain a can without a colander, holding a sharp, crimped lid closely with my fingers over the opening and trying to let the liquid loose without letting the contents of a can escape.

Finally owning a colander was life-changing. Not only could I drain beans and other canned goods with ease, but I could also rinse and clean vegetables and fruits without much hassle.

Now, Brookshire’s offers a mini colander for sale in a variety of fun, bright colors in a small size that easily fits into your sink (even in your dorm room), and it’s safe for the top rack of your dishwasher. You can buy an assortment of colors to make kitchen tasks like rinsing leafy greens, sorting and cleaning purple hull peas, or draining a can of black beans a breeze. Cooking pasta for one? Drain your pasta in this colander as well. Then, pop it into your dishwasher for a quick cleanup.

This Three-Bean Salad, which is a great side dish for your Labor Day cookout, comes together quickly using the Mini Colanders, available now at Brookshire’s.

Three-Bean Salad

Ingredients:
8 oz shelled edamame (frozen is fine)
1/4 cup extra virgin olive oil
1 tsp ground cumin
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can black-eyed peas, drained and rinsed
1/2 cup red onion, chopped
2 cups celery, thinly sliced
2 Tbs fresh lime juice
1/2 cup fresh cilantro, chopped
1 tsp garlic, minced
1 1/2 tsp salt
1/4 tsp black pepper

Directions:
Steam edamame until cooked through, about 4 minutes. Drain in the mini colander; rinse under cold water to stop cooking process.

Heat olive oil in cast-iron skillet over medium-low heat until shimmering. Add cumin. Cook, stirring often, until fragrant (about 30 seconds). Pour into large bowl.

Add edamame to cumin oil; stir in remaining ingredients until well-coated. Refrigerate overnight to blend flavors. Bring to room temperature before serving.

Serves 6 (as a side dish)

Nutritional Information: Calories Per Serving: 253, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 891 mg, Carbohydrates: 29 g, Fiber: 8 g, Sugar: 3 g; Protein: 12 g.

View this recipe to print or add items to My Shopping List.

 



Shop the Sale: Papaya Salad


Prep Time: 30 mins
Serves: 4-6

Great as a starter for your next barbeque or Asian-inspired feast, Papaya salad is an easy dish that can also satisfy the family for an easy dinner. Ready in 30 minutes or less, this refreshing salad is perfect for summer: light, zesty and a little sweet. And it’s a great time to give it a try with Bell Pepper on sale this week at Brookshire’s.

Ingredients

Salad:
1 firm papaya
1 large carrot
1 red bell pepper

Topping:
1/2 cup roasted cashews
1/2 cup roasted peanuts
1 tsp brown cane sugar
1 tsp freshly cracked black pepper
1/2 tsp salt
1 bunch basil, chopped (about 1/4 cup)

Dressing:
1/2 cup cashew pieces
2 Tbs soy sauce
3 Tbs brown cane sugar
3 Tbs rice vinegar
1 tsp freshly cracked black pepper
1 lime, juiced

Instructions
Peel papaya with vegetable peeler. Seed papaya and shred into thin strands, or cut into thin matchsticks. (A mandolin works great for this process.) Peel and shred carrot, or cut into matchsticks. Cut bell pepper into about 2-inch-long pieces. Combine papaya, carrot and bell pepper in large bowl.

For the topping, coarsely grind roasted cashews, peanuts, brown sugar, black pepper and salt in small food processor or blender. Mix in basil. Set aside.

For the dressing, puree cashews, soy sauce, brown sugar, rice vinegar, ground black pepper and lime juice in food processor or blender until a paste forms. Pour dressing over vegetables; toss. Avoid overmixing.

Just before serving, sprinkle topping mixture on salad. Serve cold or at room temperature.

Calories Per Serving: 433, Fat: 25 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 342 mg, Carbohydrates: 47 g, Fiber: 6 g, Protein: 11 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Green VS Orange Papaya
If you’re not familiar with papaya or you’re used to eating it fully ripened, you might think green papayas are a totally different fruit. They’re actually the same fruit: green is harvested when the papaya is immature, whereas orange papaya is picked when it’s fully ripened. Green papaya has a mild flavor similar to a cucumber, and is quite crisp. Ripe papaya on the other hand, has a soft texture with a dry, sweet flavor. You can make this salad with green or orange, just make sure the papaya is firm. Papaya that is soft to the touch and a deep orange color is over-ripe or has gone bad.

Papaya Salad Pairs
Papaya Salad is fantastic all by itself, but for those who prefer a heftier meal, there are a number of ways to enjoy papaya salad as part of a grander spread. You can choose to serve it as a refreshing starter to many light, summer dishes, pair it with grilled steak or fish, or with any number of Asian style noodle, curry, satay or rice dishes. For drinks, serve with ice, cold beer or a refreshing white like a Sauvignon Blanc.



Shop the Sale: Grilled Shrimp with Mango BBQ Sauce


Grilled Shrimp with Mango BBQ SaucePrep Time: 20 mins
Cook Time: 10 mins
Serves: 2

Our Grilled Shrimp with Mango BBQ Sauce is the ultimate summertime meal. Fresh, perfectly grilled Gulf Shrimp topped with a tangy, fruity mango sauce, it pairs perfectly with a healthy salad and a cold glass of white wine. And with Gulf Shrimp on sale all this week, you can go ahead and throw another shrimp on the barbie any night of the week!

Ingredients:
1 to 2 mangos, peeled, pitted and coarsely chopped (9 to 10 oz skinned, seedless mango)
1/2 large shallot, peeled and coarsely chopped
2 Tbs fresh lime juice
1/2 tsp honey
Salt, to taste
1 lb large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 bamboo or metal skewers

Instructions:
Place mango and shallot in food processor or blender to puree. Add lime juice and honey. Season to taste with salt. Preheat grill to medium-high.

Place shrimp in medium bowl. Mix shrimp with 2 tablespoons mango sauce. Season with salt and pepper to taste. Thread shrimp onto skewers. (If using wood skewers, soak in water for 1 hour before using.)

Grill shrimp skewers until shrimp are just cooked through, about 2 to 3 minutes per side. Serve shrimp with remaining mango sauce.

Calories Per Serving: 300, Fat: 1 g (0 g Saturated Fat), Cholesterol: 324 mg, Sodium: 364 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 44 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Pick the Best Mango
You might be tempted to choose your mangoes based on color – after all, mangoes that have vibrant orange hue must be ripe, right? Wrong. While color can be a sign of ripeness, it’s not the best indicator. The two things you want to look for are texture and fragrance. Ripe mangoes give slightly when gently squeezed, similar to ripe peaches or avocado, and they have a strong, sweet smell. It will be especially fragrant near the stem, so give it the old sniff test. It should have a very fruity, sweet smell.

The Skinny on Shrimp
Many of us think of shrimp as an indulgence – something that should only be eaten on special occasions – but the truth is, there’s nothing to feel guilty about when it comes to shrimp. Here’s why:

  • They’re high in protein. Three ounces of shrimp provides 20 grams of protein with very little fat.
  • Shrimp are nutrient-rich, packed with selenium, vitamin B12, phosphorus, copper, choline, and iodine.
  • They’re low in calories. For roughly 85-100 calories, you can enjoy 3 ounces of shrimp (about a dozen). Yay for shrimp!


Shop the Sale: Avocado BLT


Avocado BLTPrep Time: 15 mins
Cook Time: 15 mins
Serves: 4

When you have a hungry horde to feed, it doesn’t get easier – or more satisfying – than an Avocado BLT. Perfect for lunches or a quick and easy dinner, these gourmet-style sandwiches are guaranteed to please even the biggest appetites. Ready in 30 minutes or less and filled with the healthy goodness of avocado, tomato and fresh basil, these toasties are so tasty you may want to cook up an extra batch. Plus, with John Morrell Bacon on sale all this week, you can stock up on your favorite bacon.

Ingredients
8 slices thick-cut bacon, halved
2 large ripe avocados, pitted
2 Tbs fresh basil, chopped
1 Tbs mayonnaise
1/2 Tbs garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
8 slices good bread
1 medium tomato, cut into 8 slices
4 romaine lettuce leaves

Instructions
Cook bacon in large skillet over medium heat until crisp, about 5 to 10 minutes. Transfer to paper towel-lined plate. Mash avocados in medium bowl. Stir in basil, mayonnaise, garlic, salt and pepper. Set aside.

Toast bread. Spread about 2 tablespoons of avocado mixture on one side of 4 toast slices. Top each with 4 bacon pieces, 2 tomato slices and 1 lettuce leaf. Top with remaining toast slices.

Calories Per Serving: 367, Fat: 27 g (6 g Saturated Fat), Cholesterol: 15 mg, Sodium: 640 mg, Carbohydrates: 30 g, Fiber: 13 g, Protein: 11 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Why You Should ‘Ave and Avo
While there are definitely fats you should avoid, the monounsaturated fat found in avocado is not one of them. Monounsaturated fat helps protect against heart disease and lowers blood pressure. Avocadoes also have more soluble fiber than any other fruit, plus they contain a host of minerals such as iron, copper, potassium and folate. They’re also a rich source of vitamin E and carotenes, however, they are high in calories, so moderation is definitely key.

Not Your Ordinary Sandwich
Everything is better with bacon. Even the most basic sandwiches become a more dressed up version with a couple slices of crispy bacon. So imagine what you can do when you take your favorite sandwich up a notch with some gourmet touches. Like mozzarella and bacon on French bread or a grilled Panini with pesto, bacon, cheese and caramelized onions. And why not turn it up for breakfast too, with a crusty baguette filled with bacon, eggs, spinach, tomato and onion for a crunchy, flavor-packed start to your day.



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The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

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