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Shop the Sale: Potato Stacks with Chives


Potato Stacks with ChivesPrep Time: 30 mins
Cook Time: 60 mins
Serves: 10-12

This has to be one of the easiest, tastiest potato sides ever created. Requiring only potatoes, olive oil and a few spices, our potato stacks are simple to make and delicious to eat. They’re also a healthy option with 0g of saturated fat, plus, they look amazing on your plate! Give them a go yourself this week with our on-sale Brookshire’s baking potatoes.

Ingredients
2 Tbs extra virgin olive oil, plus more for brushing
3 cloves garlic, minced
1/2 tsp onion powder
1/4 tsp black pepper
1 1/2 lbs red potatoes
Flaky salt, to sprinkle on top
Sour cream, for garnish (optional)
Fresh chives, for garnish (optional)

Instructions
Preheat oven to 375° F. In a large bowl, whisk together oil, garlic, onion powder and black pepper. Thinly slice potatoes; add to bowl. Toss to coat evenly.

Brush inside of muffin pan with olive oil. Layer potato slices into stacks in muffin pan, filling each to one-third full. Sprinkle top of each stack with flaky salt. Bake until edges and tops are golden-brown and centers are tender, about 45 to 55 minutes. Let potato stacks cool for a few minutes. Lift them out of pan with a fork. Top with sour cream and chives, if desired.

Per Serving:
Calories: 74, Fat: 3g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 4 mg, Carbohydrates: 11g, Fiber: 1 g, Protein: 1 g.

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Chef Tips

How to Store Potatoes
The biggest mistake most people make when storing potatoes is keeping them in them in the plastic bag they bought them in. Plastic doesn’t allow ventilation, which is imperative for a longer shelf life. The best way to store potatoes is either loose or in a well-ventilated container, cardboard box or mesh bag in a dry location away from sunlight. Potatoes also do better at cooler temperatures (around 50 degrees Fahrenheit) so if you have a basement, this is the ideal place for your potatoes. If not, store them in the coolest cupboard in your kitchen or even the garage. Just don’t put them in the fridge. Refrigerator temperatures cause the starch in potatoes to convert into sugar, affecting the taste and texture (and not in a good way!).

Say Yes to the Potato
In our carb-obsessed times, the humble potato often gets a bad rap, with many people substituting them with other vegetables like sweet potatoes. And while sweet potatoes are delicious in their own right, there’s no reason you should shun regular potatoes entirely. For a start, potatoes are fat and cholesterol free and naturally low in sodium. They’re a good source of vitamin B6, vitamin C and potassium, and they’re only around a hundred calories per serve. What you do need to watch out for is how they’re cooked. Deep frying or piling high calorie toppings like cheese and sour cream on top of them will of course quickly multiply that calorie load. Keep it simple, like our potato stacks recipe though, and you can enjoy potatoes regularly as part of a healthy diet.



Shop the Sale: Steak & Potato Grilled Cheese


Steak & Potato Grilled Cheese SandwichPrep Time: 45 mins
Cook Time:  45 mins
Serves: 2

What do you do when you love steak, potato and grilled cheese? You make a sandwich! Although to be honest, “sandwich” doesn’t quite do justice to this gourmet meal wrapped in French bread. Loaded with steak and potato and topped with onion, bell pepper and melted Provolone cheese, this is not your momma’s grilled cheese. Try it for yourself and enjoy sale prices on Boneless Top Sirloin Steak all this week.

Ingredients
1 yellow onion, sliced
1 green bell pepper, sliced
Salt and pepper, to taste
1 potato, sliced 1/4-inch thick
1 Tbs olive oil
1 (6 oz) sirloin steak, room temperature
Butter
1 loaf French bread
Garlic salt, to taste
4 slices Wisconsin Provolone Cheese

Instruction
Sauté onions and bell peppers over medium heat until softened. Add salt and pepper, to taste. Transfer to bowl or plate. Toss potatoes with oil; sauté over medium heat until cooked through.

Heat sauté pan on high for a few minutes. Once heated, reduce to medium-high heat. Cook steak for about 3 to 4 minutes per side, so it is rare to medium-rare. It will cook more once you griddle your sandwich. Once steak is done, put it on a plate to rest for 10 to 15 minutes. Thinly slice steak against the grain.

Portion out enough bread for 2 sandwiches; slice open bread portions. Butter each side of bread when everything is done cooking. Sprinkle some garlic salt on inside of bread slices; put 1 provolone slice on inside of each bread slice. Spoon some sautéed onions and bell peppers on each bottom slice. Layer potatoes and steak slices on each bottom slice. Add remaining onions and bell peppers divided between bottom slices; finish with the top bread slice for each sandwich.

In large sauté pan over medium heat, cook sandwiches until bread is toasted and cheese has melted, about 3 to 4 minutes per side.

Per Serving:
Calories: 1117, Fat: 37 g (15 g Saturated Fat), Cholesterol: 257 mg, Sodium: 1285 mg, Carbohydrates: 89 g, Fiber: 7 g, Protein: 105 g. 

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Chef Tips

More Fancy Grilled Cheese Ideas
In case steak and potatoes isn’t quite your thing (who are you?!), there are plenty of other combinations just waiting for you to assemble them. You can build your perfect sandwich from practically anything that strikes your fancy, although the truly great arrangements do have a few things in common:

  • Flavor combination is key. Think salty and sweet (like bacon and cranberry), spicy and salty (feta cheese and jalapeños) or sweet and spicy (hot pepper jelly).
  • It’s all about the cheese. Not only is the gooey, melty goodness of cheese what defines your sandwich, it’s also the glue that keeps it together. Top choices for melting include Gruyere, Asiago, Havarti, Provolone, Fontina, Gouda, and soft cheeses like Brie and Camembert
  • Choose artisan bread. What makes the difference between a regular grilled cheese and a gourmet creation is the bread. Forget your standard sliced white and go for options like crusty French bread or baguettes, ciabatta, focaccia, sourdough or a hearty rye or whole grain loaf.

Lighter-Style Grilled Cheese Variations
As good as gourmet sandwiches taste, we all know they’re not so good for the waistline. If you’re watching your weight or you’re focused on healthier eating, there are plenty of good options for getting the grilled cheese you crave without loading up on calories and fat. Try Havarti, pepper jelly and pear; sweet potato, kale and Monterrey Jack or opt for a Hawaiian style ham, cheese and pineapple. Other great tips include stuffing your sandwich with mixed lettuce, spinach or arugula, adding tomatoes, cucumbers or other high water/low calorie vegetables, or going with a half sandwich serve and pairing with soup or a salad.

 



Shop the Sale: Crawfish Etouffee


Crawfish EtouffeeCrawfish Etouffee

Prep Time: 15 min
Cook Time:  45 min
Serves: 4

Enjoy the tantalizing flavor of The South in your own kitchen with a Mardi Gras favorite! Our Crawfish Etouffee recipe keeps things simple so you can spend more time celebrating and less time cooking. Grab your ingredients today including on-sale Bell Peppers, get cooking, and Laissez les bons temps rouler!

Ingredients:
2 Tbs unsalted butter
2 Tbs all purpose flour
1 cup yellow onions, finely diced
1/2 cup celery, finely diced
1/2 cup green bell peppers, finely diced
1/4 cup green onions, finely sliced
3 cloves garlic, minced
2 bay leaves
1 tsp salt
1/4 tsp cayenne pepper
2 Tbs dry sherry
1 1/2 cups seafood stock, chicken stock or water
1 lb crawfish tails
2 tsp fresh lemon juice
3 Tbs fresh parsley leaves, chopped (plus more for garnish)
Long-grain white rice, cooked

Directions:
In a large pot or Dutch oven, melt butter over medium-high heat. Add flour. Cook to make a light roux, stirring often. Add onions, celery, bell peppers, green onions, garlic, bay leaves, salt and cayenne. Cook, stirring often, until vegetables are soft (about 10 to 15 minutes).
Add sherry; cook for 2 to 3 minutes. Add stock and crawfish tails; bring to a boil. Reduce heat; simmer until thickened, about 5 minutes. Add lemon juice. Stir in parsley; remove from heat. Adjust seasoning to taste. Serve over rice, garnished with additional parsley.

Nutritional Information Calories: 182, Fat: 6 g (4 g Saturated Fat), Cholesterol: 105 mg, Sodium: 660 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 19 g.

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Chef Tips

It All Starts With the Roux
The secret behind many of your favorite Cajun and Creole dishes is starting with a good roux. While not a difficult process, making roux does require patience and attention to detail because it’s easy to mess it up. Start out heating your butter or oil in a heavy skillet or Dutch oven over medium heat. Once it’s hot, add flour gradually, sprinkling evenly into the pan. Reduce heat and cook, stirring continuously until the roux has darkened. Depending on the recipe, this can be anywhere from the color of a penny to milk chocolate. The main thing is to keep the heat low and don’t stop stirring – if you don’t consistently stir the roux, the flour will burn. Note: if you find black flecks in your roux, it’s ruined and you’ll have to start over.

Mardi Gras Themed Meals
With so many traditional dishes to choose from, it’s easy to go overboard with meals and party planning during Mardi Gras. For a well-rounded menu go for Shrimp Dip, Po Boy Sliders and Crab Cakes for appetizers followed by Etouffee, Jambalaya or Gumbo, and finish with New Orleans Bread Pudding and King Cake for dessert. Or you can toss the menu out the window and simply throw down a home style Crawfish Boil.



Shop the Sale: Mustard-Glazed Pork Chops


Prep Time: 10 mins
Cook Time: 20 mins
Serves: 2

Pork chops are a simple, tasty option for healthy weeknight meals for two or as part of a big weekend cookout. The secret to the juiciest, flavorful chops is taking the time to marinate them. Our mustard glaze is an easy recipe that packs a huge flavor punch, making for delicious eating with minimal effort. Pro tip: they’re perfect served with Creamed Brussels Sprouts. And with Assorted Pork Chops on sale, there’s even more reason to give it a try this week – or weekend!

Ingredients
1/2 cup Dijon mustard
1/2 cup red wine vinegar
1/4 cup brown sugar, packed
1 tsp salt
1/2 tsp sugar
1/2 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/8 tsp cayenne pepper
2 thick-cut pork chops

Instruction
Whisk the first 9 ingredients together in bowl. Place pork chops in a storage bag; add glaze. Place in refrigerator for at least 1 hour before cooking. When ready to cook, remove chops from storage bag. Place glaze in bowl. Grill for 20 minutes or cook over medium-high heat in cast-iron skillet for 8 minutes per side (or until cooked through). Spoon glaze over pork while cooking. For best results, frequently baste chops with glaze while cooking.

Per Serving:
Calories: 537, Fat: 31 g (11 g Saturated Fat), Cholesterol: 98 mg, Sodium: 1964 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 29 g.

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

Chef Tips

The Benefits of Marinade
If you have a great cut of meat, some basic seasonings and a perfected grilling technique, that’s generally all you need for a terrific cook out. But, if you’re looking to expand the flavor profile of your next barbeque or you’re not exactly a grill master yet, marinating is your secret weapon for fabulous eating. Marinades add flavor and juiciness to any grill meat, and you can keep it simple or get as creative as you like. Easy options include store-bought Italian Dressing or Balsamic Vinaigrettes, or you can try recipes and experiment with your own concoctions. Generally all you need is an oil, an acid (fruit juice, vinegar, beer or white wine) and some herbs and spice, although you can also play around with condiments like soy sauce, honey, mustard and BBQ sauce.

Dinner for Two
Most recipes you find are for four or more, which is fine in most cases because it’s easy enough to halve the recipe or make too much and save the remainder for leftovers. But sometimes, you just want a recipe made for two. If you’re looking for some dinner for two inspiration check out eatingwell.com, bbcgoodfood.com and of course brookshires.com.



Shop the Sale: Baked Pork Chops with Swiss Chard


Baked Pork Chops with Swiss ChardBAKED PORK CHOPS WITH SWISS CHARD

Prep Time: 15 min
Cook Time: 18 min
Serves: 4

For an easy and healthy weeknight dinner for the family, look no further than the old faithful pork chop. These juicy chops baked to perfection with melted parmesan and fontina cheese are melt in your mouth delicious, and with everything going in one pan into the oven, it’s the easiest dinner you’ll make all week. Try it yourself with Assorted Pork Chops on sale now.

Ingredients:
1 1/2 lbs Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
3 Tbs olive oil, divided
1/2 tsp salt, divided
1/4 tsp plus 1/8 tsp freshly ground black pepper, divided
4 pork chops, about 1-inch thick
1 1/2 Tbs parmesan, grated
4 oz fontina cheese, shredded

Directions:
Heat oven to 450° F. Oil a large baking dish. In a medium bowl, toss Swiss chard with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chard in baking dish.

Rub pork chops with 1 tablespoon oil, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put pork chops on top of Swiss chard. Drizzle remaining 1 tablespoon oil over chard and around pork chops. Sprinkle parmesan and fontina over chard and around pork chops. Bake until chops are just done, about 18 minutes. Let stand for 5 minutes before serving.

Nutritional Information: Calories: 498, Fat: 40 g (15 g Saturated Fat), Cholesterol: 104 mg, Sodium: 963 mg, Carbohydrates: 7 g, Fiber: 3 g, Protein: 29 g

Chef Tips 

Did You Know?
There are an estimated one billion pigs on earth at any given time. That’s a lot of pigs! The pig is one of the oldest forms of domesticated livestock, and also happens to be the world’s most popular meat. More than 80 billion tons are produced annually, arriving on our plates as pork and processed meats like sausages, ham and bacon. Pork is a high protein meat and it is a good source of many B vitamins, but our guess is that most people eat it for other reasons!

Know Your Pork Cuts
From chops to different types of loin, hocks and more, choosing the right cut of pork can be confusing. Here’ a quick rundown on the most common types. 

Chops: These are the meatiest cuts from the center of the loin, and can be bone-in or boneless. Choose cuts that are at least an inch thick to ensure the chops are juicy. These are great for baking, grilling or pan frying.

Loin: The loin is a large cut of back meat. It is boneless and perfect for roasting or slicing into chops. A thrifty option is to buy loin on sale, use half for a roast and freeze the remainder as chops for a second or third meal. 

Tenderloin: This cut is from the end of the loin, and as the name suggests, is a tender, juicy cut. It is much smaller than a loin cut, making it more appropriate for a single dinner. Tenderloin is best roasted or grilled.

Ribs: Baby-Back Ribs are small slabs that come from the part of the ribs closest to the backbone. Spare Ribs come from the lower ribcage, making them a fattier cut. Both cuts are delicious barbecued, smoked or oven baked.

Shoulder or Butt Roast: This is a large roasting cut that can be sold bone in or boneless. Its best slow cooked either in the oven or crockpot and is the perfect cut for dishes like pulled pork and carnitas.

Hocks: Front and rear hocks usually come cured and smoked, although they can be purchased raw as well. Hocks are most commonly used for flavoring dishes like slow cooked beans, but can be used as a meat cut for stews or braised dishes.



Shop the Sale: Turkey Taco Soup


Turkey Taco SoupTurkey Taco Soup
Prep Time: 10 min
Cook Time:  50 min
Serves: 4

“Taco bout” the perfect winter meal: taco soup is easy, hearty and filled with protein. This simple recipe is made with canned beans and premade seasonings so all you have to do is drop everything in the pot. Chef tip: this dish can also be made with dry beans, just be sure to soak them overnight beforehand. And with Jennie-O Ground Turkey on sale this week at Brookshire’s, now is the perfect time to give it a go!

Ingredients:
1 large egg
1 lb ground turkey
1/2 onion, diced
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2 cups chicken broth
10 oz frozen corn
1 bell pepper, chopped
1 packet low-sodium taco seasoning
1 packet ranch salad dressing & seasoning mix

Directions:
Spray large pot or Dutch oven with cooking spray. Add ground turkey; cook until browned. Add onions; cook until fragrant, about 2 to 3 minutes. Add tomatoes, beans, broth, corn, bell pepper and seasonings. Simmer for 20 to 30 minutes. Serve with your favorite toppings, such as avocado, shredded cheese, sour cream and tortilla chips.

Nutritional Information: Calories: 661, Fat: 16 g (3 g Saturated Fat), Cholesterol: 124 mg, Sodium: 2251 mg, Carbohydrates: 77 g, Fiber: 21 g, Protein: 52 g.

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

Chef Tips

Ground Turkey Done Right!
If you want to get the best nutrition out of your ground meat, here are a few simple tips:

  • Ground turkey is on par with beef when it comes to cholesterol, so simply choosing turkey instead of beef isn’t going to reduce the amount of cholesterol you’re eating. Look for a fat-free version if you goal is less cholesterol.
  • When it comes to saturated fat, ground turkey does perform better than beef, however, to significantly reduce the fat content of regular turkey, you can drain the fat from the skillet after browning, blot it with a paper towel or rinse the ground meat in hot water before completing your dish.
  • Use portion control. It’s easy to get carried away with the size of the burgers you make or that second helping of self-serve style tacos, so pay attention to how much you’re eating to make sure you don’t go overboard.

More Ground Turkey Recipes
Can’t get enough ground turkey? We understand! While our Turkey Taco Soup is pretty great, we know you want variety in your turkey eating. Other delicious ground turkey options include burgers, meatballs, sloppy joes, meatloaves, and turkey skillets. For something a little less meat focused, you can try turkey stuffed peppers (bell or poblano are great options), a turkey ragu over fresh pasta or other Mexican style dishes like nachos, enchiladas or empanadas. There are a ton of different variations on many of these dishes to try, so start experimenting!



Shop the Sale: Mini Cheesy Meatloaves


Prep Time: 40 mins
Cook Time:  45 mins
Serves: 6

Mini Cheesy Meatloaves
Why make meatloaf when you can make meatloaves? With this delicious recipe, everyone gets their own mini meatloaf roll with a decadent cheesy filling that tastes amazing, but won’t hurt your waistline. Made with quick-cooking oats, this recipe is low carb and low sugar, which means it’s great for those watching their carb count. And best of all? We have Fresh Premium Ground Beef on sale, so there’s even more to love about our Mini Cheesy Meatloaves.

Ingredients
1 large egg
3/4 cup milk
1/2 cup quick-cooking oats
1/2 tsp Italian seasoning
1 tsp kosher salt
1/4 tsp black pepper
1/2 medium onion, diced
1 lb lean ground beef
1/2 lb ground pork
3 string cheeses, cut in half crosswise
2/3 cup ketchup
1/2 tsp Splenda Brown Sugar Blend
1 tsp yellow mustard 

Instructions
Preheat oven to 350° F. Line large baking sheet with aluminum foil; spray with nonstick cooking spray.

In large bowl, combine egg, milk, oats, Italian seasoning, salt and pepper; stir until well combined. Let sit for 5 minutes to allow oats to absorb liquid. Add onions, ground beef and ground pork; mix well. Grabbing baseball-sized portions, form mixture into 6 small meatloaves. (The loaves will shrink slightly as they bake.). Stuff each portion with a string cheese half, forming meat mixture around cheese. Place onto prepared baking sheet.

In a small bowl, stir together ketchup, brown sugar and mustard. Spoon evenly over each loaf. Bake uncovered for 45 minutes.

Per Serving:
Calories: 320, Fat: 11 g (5 g Saturated Fat), Cholesterol: 136 mg, Sodium: 897 mg, Carbohydrates: 15 g, Sugar: 8 g, Fiber: 1 g, Protein: 40 g.

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

Chef Tips

Know Your Oats
Not everyone is an oatmeal fan, which means many people may be unfamiliar with the differences between quick-cooking, rolled and steel-cut oats. Essentially it all comes down to processing. Steel-cut oats are the least processed. The oat groat is basically chopped into pieces instead of being rolled like the other types and it takes the longest time to cook.

Rolled oats, which are also called old-fashioned oats, are steamed and then pressed to create flat, round oats. They are quicker to cook than steel-cut oats and are often used in cereals, granola bars and muffins.

Quick-cooking oats (also known as quick oats and instant oats) are the most processed type. They are pre-cooked rolled oats that cook in 1-2 minutes. You can use rolled oats in place of quick-cooking oats, and vice versa, but the cooking times will differ.

Low Carb Eating
With healthy eating and weight loss plans in full swing for the New Year, a lot of people are looking to cut down on their carbs. According to the Mayo Clinic, a low carb diet is supposed to reduce insulin levels, which causes the body to burn more fat stores for energy and therefore create weight loss.

This kind of diet is embraced by many people, but it can be a hard one for bread, pasta and rice lovers! If you’re already sick of meat and vegetables and looking for a way to satisfy your carb cravings without the carb count, here are some creative substitutions:

  • Instead of pasta, try zucchini noodles or spaghetti squash pasta
  • For a pizza fix, go for a pizza base made from cauliflower
  • Butternut squash is a great substitute for rice in risotto
  • You can still enjoy a burger with Portobello mushrooms in place of the bun


Shop the Sale: Crawfish Dip


Crawfish DipPrep Time: 15 mins
Cook Time:  40 mins
Serves: 10

When you’re craving crawfish but there are still months to go until fresh crawfish season, don’t despair! We have Boudreaux Crawfish Tail Meat on sale now, so you can make all of your favorite crawfish dishes. One our favorites is Crawfish Dip. Add some creamy, spicy, crawfish goodness to your next get together with our fabulous Crawfish Dip recipe.

Ingredients
2 Tbs salted butter
1/2 cup green bell pepper, diced
1 small yellow onion, diced (about 1 cup)
1/2 cup celery, diced
3 cloves garlic, minced
1 jalapeño, diced
1 tsp kosher salt
1/2 tsp black pepper
2 tsp paprika
1/2 tsp cayenne pepper
1 lb frozen peeled crawfish tails, thawed per package directions
8 oz cream cheese, softened
2 cups extra-sharp cheddar cheese, grated
1/2 cup heavy whipping cream
2 Tbs creole mustard
1 Tbs Worcestershire sauce
2 tsp hot sauce
2 Tbs fresh lemon juice
2 Tbs fresh flat-leaf parsley, chopped
1 French baguette, sliced and toasted (for serving)

Instructions
Melt butter in a large heavy pot over medium heat. Add bell pepper, onion, celery, garlic, jalapeño, salt and black pepper. Cook for 15 to 20 minutes. Add paprika and cayenne; cook for 1 more minute. Decrease heat to low. Add crawfish, cream cheese, cheddar cheese and whipping cream.

Mix to combine. Stir in creole mustard, Worcestershire sauce and hot sauce. Cover and cook on medium-low heat until fully melted and combined, about 15 minutes. Reduce heat to warm. Stir in lemon juice and parsley. Serve with toasted baguette slices.

Calories per Serving: 281, Fat: 21 g (13 g Saturated Fat), Cholesterol: 144 mg, Sodium: 627 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 19 g.

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

Chef Tips

Perfect the Dice
Yes, there is a right way to do it. Start by rinsing and removing any stems, and peeling vegetables if desired. When dealing with round vegetables, it’s a good idea to cut a thin slice from one side to create a flat surface, then using a sharp knife, cut the vegetable lengthwise into slices. Next, stack the slices and cut them lengthwise into strips, then line the sticks up and cut crosswise to produce neat little cubes. For small dice, aim for ¼ inch squares, ½ inch for medium and ¾ inch for large.

Crawfish Deliciousness
Looking for more crawfish recipes? With the risk of sounding like Bubba Gump rattling off shrimp recipes, here are some of our top picks: Crawfish Bisque, Crawfish Fettucine, Crawfish Stuffed Potatoes and Bell Pepper, Crawfish Jambalaya, Crawfish Etouffee, Crawfish Gumbo, and last but not least, Crawfish Mac N Cheese.



Shop the Sale: Avocado, Strawberry & Mango Salad


Avocado, Strawberry & Mango Salad.Winter may be here, but you can still enjoy a taste of summer. Bring a fresh burst to your next brunch or party with this simple, refreshing fruit-based salad. It pairs well with poultry or red meat dishes, making it a versatile dish for any occasion – even an impromptu cook out. And with Large Hass Avocadoes on sale, you can make enough to feed even the hungriest crowds.

Ingredients
1 avocado, diced
1 cup strawberries, husked and diced
1 mango, peeled and diced
1/4 cup cilantro, finely chopped
1/2 lime, juiced
Salt and pepper, to taste

Instructions
In medium bowl, combine avocado, strawberries, mango, cilantro and lime juice. Mix together gently. Add salt and pepper to taste. Serve cold.

Calories per Serving: 167, Fat: 10 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrates: 21 g, Fiber: 6 g, Protein: 2 g.

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

Chef Tips

How to Pick the Best Avocadoes
Chances are you pick your avocadoes by squeezing them to check for ripeness. Guess what? So does everybody else, which means all of the near ripe avocadoes at the supermarket have been poked and prodded by countless shoppers before you. To avoid buying bruised avocadoes, the best thing to do is buy them green and allow them to ripen at home. It can take anywhere from a couple of days to a week, but it’s so worth it. Need it sooner? Store your avocado with ripe bananas. The ethylene released by the banana will speed up the ripening process.

Cilantro
A little cilantro goes a long way, so you’re often left with no plans for the rest of the bunch you bought at the store. Don’t let that cilantro go to waste! There are actually loads of ways to use cilantro in your everyday cooking. Of course it’s the perfect addition to most Mexican dishes, but it’s also great in stir fries, noodle dishes and curries, or chopped and added to salads and smoothies.



Shop the Sale: Roasted Butternut Squash & Cranberries


Roasted Butternut Squash & CranberriesPrep Time: 15 mins
Cook Time: 1 hour 30 mins
Serves: 4

Nothing says wintertime better than crisp apples, cranberries and butternut squash, except perhaps for cinnamon and cloves. The good news is all of these and more can be found in our Roasted Butternut Squash & Cranberries recipe. Roasted to perfection with a sweet spiced glaze, your house will smell as delicious as this dish tastes. Be sure to grab some Honey Crisp Apples; they’re perfect for this recipe and on sale now.

Ingredients
1 lb butternut squash, peeled and large-diced
1 large apple, peeled, cored and cubed
8 oz fresh cranberries
1 Tbs olive oil
1/4 cup maple syrup
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cloves
Kosher salt and freshly ground black pepper, to taste

Instructions
Preheat oven to 350° F. In a large mixing bowl, combine all ingredients; mix well. Pour into 9 x 13 baking dish. Bake for about 1 to 1 1/2 hours. Serve hot.

Calories per Serving: 198, Fat: 4 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 8 mg, Carbohydrates: 41 g, Fiber: 7 g, Protein: 1 g.

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

Chef Tips

Pick a Vegetable, Any Vegetable
When it comes to roasting veggies, most people think of potatoes, sweet potatoes and carrots – your typical root vegetables. While these old favorites are solid options, you have a whole crisper full of vegetables just waiting for the oven. Bell pepper, celery and zucchini all make fabulous roasting options. So does pretty much anything in the cruciferous family, so feel free to go crazy with cauliflower, broccoli or everyone’s favorite, Brussels sprouts. And don’t forget onion and garlic for big flavor.

Roasted To Perfection
Roasting is hands down the easiest way to make tasty vegetables that even fussy eaters will enjoy. There are just a few simple rules to roasting perfection:

  1. Coat the vegetables well with a tablespoon or two of good quality olive, vegetable or coconut oil.
  2. Toss lightly with some salt, pepper and any favorite herbs and spices.
  3. Give them room in the baking dish. A crowded pan will result in vegetables that are more steamed than scorched.
  4. Roast until you see some charring.


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