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recipe index

A -CHANGE I THINK -

BREADS/MUFFINS Maple Pumpkin Cornbread Muffins*

DESSERTS Browned Butter Cinnamon Spiced Apples* Maple Pumpkin Butter Oat Bars......11 Pumpkin Orange Cake with Spiced Cream Cheese Frosting.................. 10 Spicy Pear Coffee Cake* Toasted Waffle Cones*

for the better!

ENTRÉES Beanie Weenies* Browned Butter Tortellini with Sage and Sautéed Bratwurst....................13 Cheeseburger Egg Rolls....................12 Plum-Glazed Asian Lettuce Wraps......................................................13 Provençal Short Ribs............................ 4 Sweet Pepper Braised Chicken and Mushrooms.................................... 5 Walking Harvest Veggie Chili..........15

MISCELLANEOUS Pumpkin Pie Spice............................... 10 Pumpkin Spiced Nuts with Candied Ginger.................................................... 10

As a lifelong St. Louisan, I love the change of seasons. And for me, there is no transition more exciting than the arrival of fall. Having grown up and now making a career in the supermarket business, I’m well aware of those changes as our stores transform with wonderful fall colors and flavors, both familiar and unique. From pumpkins on our patios and loads of pumpkin flavors throughout the store to reintroducing comfort foods in our Deli, there are surprises in every aisle.

FAMILIAR. SURPRISING. MOTIVATING.

And always a welcome change.

SALADS/SIDES/SOUPS Buffalo Cauliflower over White Cheddar Parmesan Grits.................. 7 Mediterranean Meatball Soup..........13 Pumpkin Sage Bisque with Gruyère Croutons.................................................11 Tuscan Roasted Cauliflower.............. 6 White Cheddar Parmesan Grits....... 7 *Recipe located at Dierbergs.com/EBC

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recipes? cipes re Fall re w for mo g! lo in e k b o n o a Sc hool of C c S r u o from

These pages of Everybody Cooks are intended to reflect a fall trip to our stores. Our goal is to give you tasty reasons to be excited about fall flavors (pumpkin and cinnamon anyone?) and to inspire you to try a new seasonal dish or two. I personally recommend the Roasted Tuscan Cauliflower (recipe page 6). Or try our culinary team’s new recipe for Sweet Pepper Braised Chicken and Mushrooms (recipe page 5). Then step outside and enjoy the crisp fall air while your Sunday comfort food slowly simmers inside. Cheers,

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basics of

BRAISING

Learn the basics

OF THIS EASY TECHNIQUE TO SERVE UP THE ULTIMATE COMFORT FOOD IN 6 EASY STEPS

What is braising? The process of cooking something in a small amount of simmering liquid in a closed pot with low heat for an extended period. Its mantra is “low and slow.”

PROVENÇAL SHORT RIBS RECIPE ON PAGE 4

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BRAISE LIKE A PRO

We promise! Braising is key to stepping up your kitchen game. Our The Basics of Braising cooking class demonstrates the simple steps to restaurant-quality results guaranteed to wow your family and friends.

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BRAISING RECIPES

Provençal Short Ribs Photo on page 3

3 to 4 pounds bone-in beef short ribs Coarse salt and freshly ground black pepper 2 tablespoons Dierbergs olive oil 11/2 cups coarsely chopped onion 11/2 cups coarsely chopped celery 11/2 cups coarsely chopped carrots 6 cloves garlic, minced 1 cup dry vermouth 1 carton (32 ounces) beef broth 1/2 cup pitted kalamata olives 5 sprigs fresh thyme, OR 1 teaspoon dried 5 sprigs fresh rosemary, OR 1 teaspoon dried 1 bay leaf 1/4 cup Dierbergs flour, dissolved in 1/3 cup water 1 cup whole pitted green olives Season short ribs with salt and pepper. In Dutch oven, heat olive oil over medium-high heat; cook short ribs in batches until browned on all sides, about 10 minutes. Place ribs on platter; set aside. Add onion, celery, carrots, and garlic to drippings in Dutch oven; cook stirring to scrape browned bits from bottom of pot until vegetables are tender, about 6 minutes. Stir in vermouth; cook until reduced by half, about 10 minutes. Return short ribs along with any accumulated juices to pot. Pour broth over top. Stir in kalamata olives, thyme, rosemary, and bay leaf, cover, and bake in 325°F. oven until meat is very tender, about 3 to 31/2 hours.

Braising Basics: What to cook in?

What to braise?

Dutch oven or oval casserole dish for large cuts of meat, or heavy oven-proof skillet with tight-fitting lid for shallower items. The food should take up most of the dish so the steam can work its magic.

Less tender cuts of meat like beef chuck roasts, short ribs and chicken thighs actually yield the best flavor with this technique. Also try pork shoulder butt roast, chicken drumsticks, or even hearty root vegetables and cabbage.

Braising Step-by-Step:

Helpful hints for our Provençal Short Ribs recipe as well as a general guide to braising at home.

1

Season meat and sear until well browned on all sides.

2

Add veggies and cook stirring to scrape browned bits from bottom of pan until tender.

3

Deglaze pot with broth or liquor.

4

Return meat along with any accumulated juices to pot.

5

Pour broth over top.

6

Add herbs, cover, and cook low and slow.

Place meat on serving platter. Skim fat from pan drippings; remove and discard bay leaf. Gradually stir flour mixture into pan drippings. Add green olives; cook over medium heat stirring frequently until thickened, about 5 minutes. Serve short ribs with gravy. Makes 6 servings Per serving: Calories 366 • Fat 21g Saturated Fat 5g • Sodium 1195mg Carbohydrate 15g • Fiber 4g • Protein 21g

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Sweet Pepper Braised Chicken and Mushrooms

1/2

cup Dierbergs flour 1 tablespoon Italian herb seasoning Coarse salt and freshly ground black pepper 2 to 21/2 pounds boneless, skinless chicken thighs 4 tablespoons Dierbergs olive oil (divided) 2 tablespoons Dierbergs butter 3 cups thinly sliced onion 1 tablespoon Dierbergs brown sugar 1 carton (10 ounces) baby bella mushrooms, quartered 1 bag (8 ounces) mini sweet peppers, stems and seeds removed 1/2 of 3-ounce bag julienne-cut sun-dried tomatoes 2 tablespoons rinsed and drained capers 1 tablespoon balsamic glaze 2 cartons (8.25 ounces each) chicken stock Hot cooked noodles On sheet of waxed paper, combine flour and seasonings. Reserve 3 tablespoons of the flour mixture for gravy. Dredge chicken in remaining flour mixture, shaking off excess. Discard remaining seasoned flour. In Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Cook chicken in batches, adding additional olive oil as needed, until lightly browned, about 4 minutes per side. Transfer chicken to plate; set aside. In same pot, melt butter over mediumhigh heat. Add onion and brown sugar, and season with salt and pepper; cook stirring frequently until onion is browned, about 15 minutes. Stir in mushrooms, sweet peppers, sun-dried tomatoes, capers, and balsamic glaze. Return chicken along with any accumulated juices to pot; pour stock over top. Cover and bake in 325°F. oven until chicken is tender, about 1 1/2 hours. Transfer chicken to plate; bring mushroom mixture to a boil. Whisk the reserved 3 tablespoons flour mixture into 1/3 cup water until smooth. Slowly whisk into mushroom mixture until thickened. Return chicken to pan and coat with sauce. Serve over hot cooked noodles. Makes 6 servings

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Per serving: Calories 320 • Fat 13g Saturated Fat 4g • Sodium 319mg Carbohydrate 23g • Fiber 2g • Protein 29g

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YOU'VE NEVER HAD

R E W O L F I L U CA LIKE THIS TUSCAN ROASTED CAULIFLOWER

Cauliflower is the star of the veggie aisle this year thanks to its magical power as a lower-carb substitute. It’s one of the most versatile ingredients to cook with. Packed with nutrition and flavor and tons of texture, this superfood is capable of improving any meal.

1 medium head cauliflower 2 tablespoons Dierbergs butter, melted 2 tablespoons Dierbergs extra virgin olive oil 2 cloves garlic, minced 1 teaspoon Italian herb seasoning Coarse salt and freshly ground black pepper 1/4 cup grated parmesan cheese 2 tablespoons minced fresh parsley Remove and discard all leaves from cauliflower head. Using small sharp knife, cut off bottom of cauliflower stem so cauliflower sits level. Place head stem-side down on foil-lined jellyroll pan. In small bowl, stir together butter, olive oil, garlic, Italian seasoning, and salt and pepper; brush over cauliflower, reserving about 1 tablespoon. Cover loosely with foil and roast in 375°F. oven 30 minutes. Remove foil, brush with reserved butter mixture, and continue roasting an additional 30 minutes. Sprinkle parmesan over top; roast until golden brown and cauliflower is tender, about 10 minutes. Sprinkle parsley over top. Slice cauliflower into wedges and place on serving plates. Makes 8 servings Per serving: Calories 85 • Fat 7g Saturated Fat 3g • Sodium 68mg Carbohydrate 4g • Fiber 2g • Protein 2g D I E R B E R G S

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BUFFALO CAULIFLOWER OVER WHITE CHEDDAR PARMESAN GRITS

WHITE CHEDDAR PARMESAN GRITS

BLUE CHEESE DRESSING 1/2 cup Dierbergs dairy sour cream 1/2 cup buttermilk 1 container (4 ounces) crumbled blue cheese (divided) 2 tablespoons minced shallot 1 tablespoon apple cider vinegar

2 cartons (8.25 ounces each) chicken stock 2 cups half-and-half 2 tablespoons honey Dash cayenne pepper Freshly grated nutmeg Coarse salt and freshly ground black pepper 1 cup polenta corn grits (Bob’s Red Mill) 4 ounces (1 cup) shredded white cheddar cheese 1/2 cup shredded parmesan cheese 3 tablespoons heavy whipping cream (optional)

BUFFALO CAULIFLOWER 8 cups cauliflower florets 2 tablespoons Dierbergs extra virgin olive oil 2 tablespoons Dierbergs butter, melted 2 tablespoons bourbon 2 tablespoons apple cider vinegar 2 tablespoons hot pepper sauce 1 tablespoon smoked paprika Coarse salt and freshly ground black pepper 4 green onions, thinly sliced White Cheddar Parmesan Grits (recipe follows) FOR DRESSING In small bowl, whisk together sour cream, buttermilk, half of the blue cheese, shallot, and vinegar until well mixed. Cover and chill at least 1 hour to develop flavors.

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FOR BUFFALO CAULIFLOWER Place cauliflower on foil-lined jellyroll pan. Drizzle olive oil over top; toss until well mixed. Roast in 475°F. oven 10 minutes. In 1-cup glass measure, whisk together butter, bourbon, vinegar, hot pepper sauce, smoked paprika, and salt and pepper. Drizzle over cauliflower; toss until well mixed. Spread cauliflower into single layer; roast stirring twice until cauliflower is browned, about 30 to 35 minutes. Spoon White Cheddar Parmesan Grits into serving bowls and top with roasted cauliflower, green onions, and remaining blue cheese. Serve Blue Cheese Dressing on the side as dip or drizzled over top. Makes 8 servings Per serving: Calories 406 • Fat 26g Saturated Fat 15g • Sodium 638mg Carbohydrate 27g • Fiber 2g Protein 15g

In large saucepan, bring stock, half-and-half, honey, cayenne, nutmeg, and salt and pepper to a boil over medium-high heat. Slowly whisk in grits; reduce heat, cover, and cook stirring often until liquid is absorbed and mixture is thick, about 15 minutes. Remove from heat; stir in cheeses until melted and well mixed. Stir in cream. Spoon into serving bowls. Makes 8 servings Per serving: Calories 236 • Fat 13g Saturated Fat 8g • Sodium 343mg Carbohydrate 21g • Fiber 1g • Protein 10g

HOT NEW ITEM IN STORES NOW!


PUMPKIN SPICE Fall ' s favorite flavor!

MAPLE PUMPKIN CORNBREAD MUFFINS

WEB RECIPE Visit Dierbergs.com/EBC

This quintessential

SPICE OF THE SEASON

MAPLE PUMPKIN BUTTER OAT BARS

isn’t just for lattes and pies. Explore fall's favorite flavors in these sweet treats and savory dishes.

BROWNED BUTTER CINNAMON SPICED APPLES

WEB RECIPE Visit Dierbergs.com/EBC

PUMPKIN SPICED NUTS WITH CANDIED GINGER

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SPICY PEAR COFFEE CAKE

WEB RECIPE Visit Dierbergs.com/EBC

PUMPKIN SPICE is the perfect way to start the fall season off right.

PUMPKIN ORANGE CAKE WITH SPICED CREAM CHEESE FROSTING

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FIND THESE RECIPES ON PAGE 11

WEB RECIPE - Visit Dierbergs.com/EBC


PUMPKIN SPICE RECIPES

PUMPKIN ORANGE CAKE WITH SPICED CREAM CHEESE FROSTING Photo on page 9

CAKE 1 can (15 ounces) pure pumpkin 1/4 cup water 3 large Dierbergs eggs 1 box (15.25 ounces) yellow cake mix 2 teaspoons pumpkin pie spice 2 teaspoons grated orange peel

FROSTING 1 package (8 ounces) cream cheese (not reduced-fat), softened 4 tablespoons Dierbergs butter, softened 1 box (16 ounces) Dierbergs powdered sugar (about 31/4 cups) 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract

Pumpkin Spiced Nuts with Candied Ginger (recipe follows) FOR CAKE In large mixer bowl, combine pumpkin, water, and eggs; beat at low speed until well combined. Add cake mix, pie spice, and orange peel; beat at medium speed 2 minutes. Pour into 9 x 13-inch baking pan that has been lightly coated with no-stick cooking spray. Bake in 350°F. oven until wooden pick inserted in center comes out clean, about 28 to 33 minutes. Cool cake in pan on wire rack.

Make your own

PUMPKIN PIE

SPICE 1/4

cup ground cinnamon 4 teaspoons ground nutmeg 4 teaspoons ground ginger 3 teaspoons ground allspice 1/4 teaspoon ground cloves In small bowl, stir together all ingredients. Store in airtight container. Makes about 1/2 cup

K i tacchken H Save time with pre-mixed pumpkin pie spice located in our baking aisle.

FOR FROSTING In large mixer bowl, beat cream cheese and butter until light and fluffy, about 3 minutes. Add powdered sugar, pie spice, and vanilla; beat just until smooth. Spread over cooled cake. Sprinkle Pumpkin Spiced Nuts with Candied Ginger over top of cake. Makes 12 servings Per serving: Calories 451 • Fat 19g • Saturated Fat 8g • Sodium 322mg Carbohydrate 67g • Fiber 2g • Protein 6g

PUMPKIN SPICED NUTS WITH CANDIED GINGER Photo on page 8

2 tablespoons Dierbergs butter 3 cups Dierbergs pecan halves 1 cup roasted and salted pepitas (Dierbergs Bulk Foods) 1/4 cup firmly packed Dierbergs brown sugar

1 teaspoon pumpkin pie spice 1 cup sweetened dried cranberries 1/4 cup chopped crystallized ginger

In medium skillet, melt butter over medium-low heat. Add pecans and pepitas; cook stirring often until golden brown, about 8 to 10 minutes. In small bowl, stir together brown sugar and pie spice until well mixed. Stir in dried cranberries and crystallized ginger. Sprinkle over nuts; stir until well coated and sugar is just beginning to melt. Place mixture on parchment paper; cool completely. Makes about 5 cups Per 1/4 cup: Calories 213 • Fat 18g • Saturated Fat 3g • Sodium 31mg Carbohydrate 13g • Fiber 3g • Protein 5g

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MAPLE PUMPKIN BUTTER OAT BARS Photo on page 8

2 cups Dierbergs flour 2 cups old-fashioned rolled oats 1 cup firmly packed dark brown sugar 1/2 cup Dierbergs chopped walnuts 1 teaspoon coarse salt 2 teaspoons pumpkin pie spice (divided) 3/4 teaspoon baking soda 11/4 cups Dierbergs butter, softened 3 packages (8 ounces each) cream cheese, softened 1 cup canned pure pumpkin 3/4 cup Dierbergs granulated sugar 1 teaspoon vanilla extract 3 large Dierbergs eggs 1 jar (9 ounces) pumpkin butter 3 tablespoons pure maple syrup Line 9 x 13-inch baking pan with heavy-duty foil extending about 1 inch above sides of pan; lightly coat with no-stick cooking spray; set aside.

PUMPKIN SAGE BISQUE WITH GRUYÈRE CROUTONS

In large mixer bowl, beat flour, oats, brown sugar, walnuts, salt, 1 teaspoon of the pie spice, and baking soda at low speed until well mixed. Add butter; beat at low speed until crumbly. Reserve 11/2 cups oat mixture. Spread remaining oat mixture in bottom of prepared pan. Bake in 350°F. oven until lightly browned, about 20 minutes.

2 tablespoons Dierbergs olive oil 1 cup chopped, peeled Yukon Gold potato 1/2 cup finely chopped onion 2 cloves garlic, minced 1/2 cup dry white wine 12 fresh sage leaves 1 can (14.5 ounces) reduced sodium chicken broth 1 teaspoon pumpkin pie spice

In same large mixer bowl, beat cream cheese, pumpkin, granulated sugar, remaining 1 teaspoon pie spice, and vanilla at medium speed until well mixed. Beat in eggs 1 at a time until well mixed. Pour batter over partially baked crust. In small bowl, stir together pumpkin butter and syrup until mixture is smooth and spreadable consistency. Dollop over cream cheese layer; use tip of knife to swirl pumpkin butter into cream cheese mixture. Sprinkle reserved oat mixture over top. Bake until center is set, about 35 to 40 minutes. Cool in pan on wire rack to room temperature. Chill several hours before cutting into squares. Makes 24 squares Per serving: Calories 354 • Fat 21g Saturated Fat 12g • Sodium 237mg Carbohydrate 37g • Fiber 1g • Protein 5g PAGE

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8 ounces (2 cups) grated gruyère cheese (divided) 1 cup canned pure pumpkin 1 cup half-and-half Coarse salt and freshly ground black pepper 4 slices rustic bread, cut into 1-inch cubes Freshly grated nutmeg Chopped fresh sage

In medium saucepan, heat olive oil over medium-high heat. Add potato, onion, and garlic; cook stirring frequently 3 minutes. Add wine and sage leaves; cook stirring often until wine evaporates, about 5 minutes. Add broth and pie spice; reduce heat and simmer until potato is tender, about 12 to 15 minutes. Remove and discard sage leaves. Stir in 1 cup of the cheese until melted. Use immersion blender to purée bisque until smooth. Stir in pumpkin, half-and-half, and salt and pepper; simmer stirring often until heated through. Arrange bread cubes on baking sheet; broil 6 inches from heat source until toasted on each side. Divide remaining cheese among bread cubes; broil until cheese melts and is golden brown, about 2 minutes. Ladle bisque into serving bowls. Top with grated nutmeg and sage. Serve bisque with croutons. Makes 4 servings Per serving: Calories 534 • Fat 33g • Saturated Fat 16g • Sodium 852mg Carbohydrate 32g • Fiber 4g • Protein 24g

Fun COOKING

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PUMPKIN SPICE EVERYTHING It's that time again – pumpkin spice everything! Whether used in sweet or savory dishes, there's nothing better than a whiff of pumpkin spice during the fall months. Each person will take home a jar of homemade pumpkin pie spice.

To register for classes, go to

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The WEEKNIGHT

E L B M SCRA …it’s not always easy to get dinner on the table when you’re busy with all the things that fall brings… school, work, sports, homework, raking leaves, etc. Who has time to be creative with dinner? These recipes are easy, delicious, and great new ways to add variety and flavor to your weeknights.

Prep 15 mins Cook 20 mins CHEESEBURGER EGG ROLLS 1 pound lean ground beef 1/2 cup Dierbergs Fresh Cut Chopped Onion 1/2 cup deli style dill pickle relish (Mt. Olive), drained reserving 2 teaspoons juice 1 tablespoon Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon seasoned salt 1 package (8 ounces) Dierbergs shredded cheddar cheese 10 egg roll wrappers Dierbergs olive oil 1/2 cup Dierbergs ketchup 2 teaspoons Dierbergs yellow mustard Heat large skillet over medium-high heat. Crumble ground beef into skillet; add onion and cook stirring occasionally until browned, about 5 to 6 minutes. Drain any excess fat. Add pickle relish, Worcestershire sauce, garlic powder, and seasoned salt; cook stirring occasionally until heated through, about 2 minutes. Cool slightly. Stir in cheese. Place egg roll wrapper on work surface with a point facing you. Add 1/3 cup filling, placing about 1/3 of the way from top of wrapper. Dab each point of wrapper with water using your finger or silicone brush; fold top point down and over filling. Fold in sides and roll up. Place seam-side down while making remaining egg rolls. Brush egg rolls with olive oil. Place 5 in single layer in air fryer basket; cook at 400°F. 6 to 7 minutes. Repeat with remaining egg rolls.

PerfectFfroyrer! your Air

In small bowl, stir together ketchup, mustard, and reserved 2 teaspoons pickle relish juice. Serve with egg rolls. Makes 10 egg rolls Per serving: Calories 294 • Fat 14g Saturated Fat 6g • Sodium 751mg Carbohydrate 24g • Fiber 1g • Protein 17g

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Prep 5 mins Cook 25 mins

Prep 15 mins Cook 15 mins

MEDITERRANEAN MEATBALL SOUP 2 tablespoons Dierbergs extra virgin olive oil 1 package (5 ounces) Dierbergs Fresh Cut Diced Onion and Celery 2 cloves garlic, minced 1 teaspoon coarse salt 1 teaspoon Italian herb seasoning 1 carton (32 ounces) beef stock 1 can (15.5 ounces) Dierbergs petite diced tomatoes, undrained 1 can (14.5 ounces) cannellini beans, rinsed and drained 1 bag (14 ounces) frozen meatballs 4 cups baby kale 1 tablespoon fresh lemon juice Shaved parmesan cheese In large saucepan, heat olive oil over medium-high heat. Add veggies, garlic, salt, and Italian seasoning; cook stirring occasionally until veggies are tender, about 5 minutes. Add stock, tomatoes with their juice, beans, and meatballs; bring to a boil. Reduce heat and simmer stirring occasionally until meatballs are heated through, about 10 to 15 minutes. Stir in kale and lemon juice. Ladle into serving bowls. Sprinkle cheese over tops. Makes 6 servings Per serving: Calories 304 • Fat 19g Saturated Fat 6g • Sodium 1300mg Carbohydrate 19g • Fiber 5g • Protein 15g

BROWNED BUTTER TORTELLINI WITH SAGE AND SAUTÉED BRATWURST 1/4

cup Dierbergs butter 4 Dierbergs Signature Traditional Bratwurst links, casing removed 3 cloves garlic, minced 2 tablespoons chopped fresh sage leaves Freshly ground black pepper 1 package (16 ounces) Dierbergs frozen tri-color cheese tortellini, cooked according to package directions and drained 2 tablespoons fresh lemon juice 1 cup frozen baby peas, thawed Pinch crushed red pepper flakes 1 package (2 ounces) pine nuts, toasted 1/2 cup grated parmesan cheese In large skillet, melt butter over medium-low heat; cook stirring often until butter just starts to brown, about 5 minutes. (Watch carefully so butter does not burn.) Crumble bratwurst into skillet with browned butter. Add garlic and sage; cook stirring occasionally until meat is browned, about 6 to 8 minutes. Season with pepper. Stir in tortellini and lemon juice; cook until heated through. Stir in peas and red pepper flakes. Sprinkle pine nuts and parmesan over top. Makes 4 servings Per serving: Calories 759 • Fat 51g Saturated Fat 19g • Sodium 1647mg Carbohydrate 47g • Fiber 4g • Protein 30g

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Prep 25 mins Cook 10 mins

PLUM-GLAZED ASIAN LETTUCE WRAPS 1 pound ground pork (not sausage) 1 to 2 tablespoons minced fresh ginger root 2 cloves garlic, minced 1/2 cup plum sauce or sweet and sour sauce (Kikkoman) 2 tablespoons reduced-sodium soy sauce 1 can (8 ounces) chopped water chestnuts, drained 1/4 cup Dierbergs Fresh Cut Diced Red Bell Pepper 1/4 cup Dierbergs Fresh Cut Sliced Green Onion Butter lettuce or iceberg lettuce leaves Diced cucumber, radishes, or sugar snap peas (optional) Shredded carrot (optional) 1 can (3 ounces) crispy rice noodles (La Choy) Heat wok or large skillet over medium-high heat. Add pork, ginger root, and garlic; stir-fry until pork is no longer pink, about 7 minutes. Drain any excess fat. Add plum sauce, soy sauce, water chestnuts, bell pepper, and green onion; cook stirring often until pork is evenly coated with sauce and mixture is heated through, about 1 to 2 minutes. To serve, spoon warm pork mixture into lettuce leaves. Top with diced or shredded veggies of your choice; sprinkle rice noodles over top. Wrap to enclose filling. Serve immediately. Makes 4 servings Per serving: Calories 458 • Fat 26g Saturated Fat 9g • Sodium 736mg Carbohydrate 35g • Fiber 1g • Protein 21g

THE WEEKNIGHT SCRAMBLE Are you tired of the nightly scramble to get a meal on the table? These dinner recipes provide simple, healthy, delicious meals to keep the whole family happy any night of the week.

To register for classes, go to Dierbergs.com/Recipes-Classes


K L A W ay a w s I th K i tchen Hack Find pre-cut toppings ready made at Dierbergs for easy set up and cleanup.

d i K friendly I deas

Pile Beanie Weanies into your favorite bag of chips. And for a fun dessert, fire up Toasted Waffle Cones. WEB RECIPE Visit Dierbergs.com/EBC

Great for tailgating, game night, or impromptu fire pit gatherings, portable foods are real crowd pleasers.


A variety of toppings lets your crew customize their own creations.

WALKING HARVEST VEGGIE CHILI 2 cans (11.5 ounces each) V-8 juice 1 can (16 ounces) red beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes and green chiles, undrained 1 cup chopped zucchini 1 cup chopped yellow squash 1/2 cup Dierbergs Fresh Cut Chopped Onion 1/2 teaspoon ground cumin 14 bags (1-ounce each) chips of your choice OPTIONAL TOPPINGS 1 container (1 pound) Bob’s BBQ Smoked Pulled pork, warmed 1 bag (8 ounces) Dierbergs shredded sharp cheddar cheese 1 container (8 ounces) Dierbergs Fresh Cut Pico de Gallo 1 container (8 ounces) Dierbergs Fresh Cut Guacamole 1 container (12 ounces) Dierbergs Fresh Cut Black Bean Salsa Dierbergs dairy sour cream In large saucepan, combine juice, beans, tomatoes, zucchini, squash, onion, and cumin; bring to a boil. Reduce heat and cook stirring occasionally 20 minutes. Open bags of chips. Carefully ladle some of the chili over chips in bags; top with pulled pork. Add toppings as desired. Makes 14 servings Per 1/2 cup (without chips and toppings): Calories 119 • Fat 2g • Saturated Fat 1g Sodium 424mg • Carbohydrate 16g Fiber 3g • Protein 9g

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Profile for Dierbergs Markets

Dierbergs Everybody Cooks® Fall 2019 Edition  

From pumpkins on our patios and loads of pumpkin flavors throughout Dierbergs stores to reintroducing comfort foods in our Deli, there are s...

Dierbergs Everybody Cooks® Fall 2019 Edition  

From pumpkins on our patios and loads of pumpkin flavors throughout Dierbergs stores to reintroducing comfort foods in our Deli, there are s...