BEVERAGE Kinky Peach.............................................. 7 Sweetened Peach Purée..................... 7
DESSERTS Mint Chip Ice Cream Pie....................23 Not-Fried Ice Cream...........................23
DIPS Blizzard Fruit Dip..................................21 Healthier Ranch.....................................21 Lemony Hummus..................................21
ENTRÉES Grilled Pulled Pork.................................11 Pulled Pork Tamale Pie........................11
SIDES/SALADS Avocado, Tomato, and Peach Caprese................................................... 9 Banh Mi-Style Pulled Pork Salad....12 Black-Eyed Pea Salad.........................15 Cucumber and Grilled Corn Salad.... 4 Grilled Summer Squash with Crumbled Cheese and Pecans....... 6 Lentil Salad..............................................15 Melon Caprese........................................ 8 Peach and Tomato Caprese.............. 9 Pineapple Cucumber Relish..............15 Southwest Couscous Bowl......... 18-19 Tomato Potato Salad with Olive Vinaigrette............................................. 5 Tuscan Melon Caprese Skewers...... 8
at Dierbergs is a tradition. Not a trend.
In news, ads and on social media, restaurants and retailers are all touting “Local.” It’s a buzzword that’s become a real trend. But not at Dierbergs. Here, it’s a tradition.
If it’s in season in Missouri and Southern Illinois, you’ll find it at Dierbergs. Our stores are full of beautiful produce grown by families who have been working their land for generations, and partnering with us for decades. Our summer issue is always one of my favorites as it’s full of ideas of how to get the most out of this wonderful local produce. Enjoy.
Stay in touch with Dierbergs any way you like
We Local! Delivered by
Homegrown Peaches Be Inspired with
Delivered by Dierbergs.com/shipt
Everybody Cooks® is distributed free to all customers of DierbergsMarkets, Inc. volume 41 | number 1 18-8201-07
MEYER FAMILY FARMS
Homegrown What's local to you?
Believe it or not, some retailers tout “local” as a 450-mile radius from their stores. That’s not local; that’s vacation mileage. Our definition of local is grown on Missouri and Southern Illinois farms. Most of our farmers are minutes—not hours—from our stores, for guaranteed farm to table freshness.
RELLEKE FAMILY FARMS
Picked, Packed & Delivered
RELLEKE FARMS GRANITE CITY, ILLINOIS
and MEYER FARMS
to our stores in less than 24 hours
GRANITE CITY, ILLINOIS
COUNTRY LANE PRODUCE SHOBONIER, ILLINOIS
BEN ROBERTS FARM SYRACUSE, MISSOURI
STUCKMEYER COLUMBIA, ILLINOIS
GARDELL STRITE BLUFORD, ILLINOIS
OCHS MELON COMPANY PERRYVILLE, MISSOURI
FLAMM FARMS COBDEN, ILLINOIS
BADER FAMILY FARMS
Peaches BEN ROBERTS FARM VEGETABLE GROWER
BADER FARMS CAMPBELL, MISSOURI
GARDELL STRITE COUNTRY LANE HOMEGROWN PRODUCE FRESH POTTED HEIRLOOM HERBS TOMATOES & EGGPLANT
SUMM E R
OCHS MELON COMPANY HOMEGROWN WATERMELON
FLAMM FARMS HOMEGROWN ZUCCHINI
n w o r g e H m Table The
Delicious dishes tha the most of the loc t make al bounty.
CUCUMBER AND GRILLED CORN SALAD
3 ears homegrown corn-on-the-cob, tassels and husks removed 2 homegrown cucumbers, quartered lengthwise, seeded, and coarsely chopped 1 cup diced red bell pepper 1 package (3/4 ounce) fresh dill, stemmed and chopped (about 1/2 cup) 1/3 cup Dierbergs olive oil 3 tablespoons white wine vinegar 1/2 teaspoon coarse salt 1/4 teaspoon Dierbergs sugar Freshly ground black pepper 1 container (4 ounces) Dierbergs crumbled feta cheese Place corn on grid over medium-high heat; cover and grill turning occasionally until lightly charred, about 5 minutes. Let stand until cool enough to handle. Cut kernels from corn with serrated knife.
In large bowl, combine corn, cucumbers, bell pepper, and dill until well mixed. In 1-cup container with tight-fitting lid, combine olive oil, vinegar, salt, and sugar. Shake until well blended. Pour over veggies in bowl; season with pepper. Let stand 15 minutes to develop flavors. Sprinkle feta over top. Serve immediately. Makes 8 servings Per serving: Calories 163 • Fat 12g Saturated Fat 3g • Sodium 298mg Carbohydrate 11g • Fiber 2g • Protein 5g
MEYER AND RELLEKE
our Corn Growers Granite City area farmers Bob Meyer and John Relleke have been delivering sweet corn to Dierbergs since the mid-1980s. It’s handpicked just after dawn, prepped and packed for delivery by late morning and on its way to Dierbergs that afternoon.
If it's in season
locally, you'll find it in our stores
our Tomato Grower Columbia Illinois farmer Mel Stuckmeyer is in his 28th season delivering homegrown red-ripe tomatoes to Dierbergs. Mel’s family farm has been a fixture in the St. Louis area since the early 1900s.
TOMATO POTATO SALAD WITH OLIVE VINAIGRETTE 1 bag (24 ounces) baby Dutch yellow potatoes, halved or quartered if large 1 teaspoon coarse salt 1/2 cup pitted kalamata olives, halved 1/3 cup Dierbergs extra virgin olive oil 1/4 cup white balsamic vinegar 2 tablespoons fresh lemon juice 1 teaspoon coarse salt Freshly ground black pepper 1 container (10 ounces) grape tomatoes, halved 1/2 cup diced celery 1/4 cup chopped celery leaves 1/4 cup minced Italian parsley 1/4 cup chopped fresh chives Coarse salt Place potatoes and salt in large saucepan; cover with cold water. Bring to a boil over high heat; reduce heat and simmer until tender, about 8 to 10 minutes. Drain well. Place potatoes in large bowl. In 2-cup container with tightfitting lid, combine olives, olive oil, vinegar, lemon juice, salt, and pepper. Shake until well blended. Pour over hot potatoes in bowl; toss until well mixed. Let stand at room temperature 20 minutes. Add remaining ingredients; gently toss until well mixed. Makes 8 servings
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Per serving: Calories 224 • Fat 17g Saturated Fat 2g • Sodium 644mg Carbohydrate 18g • Fiber 3g • Protein 2g
our Zucchini & Squash Grower Flamm Orchards in Cobden, Illinois, about 16 miles south of Carbondale, has been harvesting fruit and vegetables since 1888. They’ve delivered a host of vegetables to Dierbergs for more than two decades, including the zucchini and squash used in this recipe.
GRILLED SUMMER SQUASH WITH CRUMBLED CHEESE AND PECANS 1 tablespoon Dierbergs butter 1/2 cup Dierbergs chopped pecans Coarse salt and freshly ground black pepper 2 medium homegrown zucchini, halved lengthwise 1 medium homegrown yellow squash, halved lengthwise 3 tablespoons Dierbergs extra virgin olive oil 1 teaspoon freshly grated lemon peel 2 tablespoons fresh lemon juice 1 teaspoon fresh thyme leaves 1/4 cup Dierbergs crumbled cheese (goat, feta, gorgonzola, or blue)
In small skillet, melt butter over medium heat. Add pecans and season with salt and pepper; cook stirring often until fragrant, about 4 to 5 minutes. Transfer to plate; set aside to cool. Brush squash with 1 tablespoon of the olive oil. Place on grid over medium-high heat; grill, turning frequently until tender and lightly charred, about 6 to 8 minutes. Cut into bite-size pieces. Place in serving bowl.
In 1-cup glass measure, combine remaining 2 tablespoons olive oil, lemon peel and juice, and thyme. Drizzle over veggies; toss gently until well mixed. Sprinkle cheese and pecans over top. Makes 6 servings Per serving: Calories 133 • Fat 13g Saturated Fat 3g • Sodium 24mg Carbohydrate 3g • Fiber 1g • Protein 2g
More Homegrown Recipes. More homegrown Talk.
Keepin ' it fresh!
DIERBERGS.COM/HOMEGROWN D I E R B E R G S
MA R K E T S,
I N C .
Peaches our Peach Grower Bader Farms operates at the northern edge of the Missouri boot heel, in Campbell, Missouri. The Bader Family proudly grows the big, sweet peaches you find in our stores picked within the last 24 hours.
SWEETENED PEACH PURÉE This wonderfully sweet mix makes a great base for cool summer libations. 2 pounds homegrown peaches, peeled and sliced (4 cups sliced) 1/4 cup Dierbergs sugar 2 teaspoons Fruit Fresh (Dierbergs Baking Aisle) In blender container, combine peaches, sugar, and Fruit Fresh; blend until smooth. Makes 2 2/3 cups Per 1/ 3 cup: Calories 54 • Fat <1g • Saturated Fat 0g Sodium <1mg • Carbohydrate 15g • Fiber 1g • Protein 1g
THE KINKY PEACH Featuring Sweetened Peach Purée. 1/2
cup Sweetened Peach Purée (recipe above) 2 ounces Kinky Gold Liqueur Club soda, chilled In 1-cup glass measure, stir together Peach Purée and liqueur. Divide mixture between 2 ice-filled glasses. Top each with club soda. Serve immediately. Makes 2 servings
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for more peach drink recipes, visit
TUSCAN MELON CAPRESE SKEWERS
Cantaloupe + honeydew + Prosciutto + Basil + Mozzarella
e es r Capur Way yo Shake things up with our fancy yet simple twist to traditional caprese recipes. These summer substitutes will add a pop of color & flavor to your next patio party.
Cantaloupe + honeydew + watermelon + Basil + Mozzarella
homegrown Red & yellow
PEACH AND TOMATO CAPRESE
Garnish All dishes with
Balsamic Glaze, Extra Virgin Olive Oil & Ground Pepper AVOCADO, TOMATO, AND PEACH CAPRESE
tomatoes + Peaches + avocado + Mozzarella
SUMM E R
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for detailed recipes, visit
r e th e g o T g Pullin
e l p i lt Mu Meals Grilled pulled pork makes an excellent entrĂŠe,
but as a key Ingredient -!
! g n i l l i r g l a o c r a h successful c
Light large chimney filled about halfway with charcoal briquettes; let burn until covered with thin layer of gray ash. Empty hot coals onto one side of grill, piling in a mound about three briquettes high. Open bottom vents completely. Place foil pan of wood chips on top of charcoal. Place foil pan with pork on grid over cool side of grill. Open grill lid vents three quarters of the way, and cover turning lid so vents are opposite wood chips to draw smoke through grill. Grill adding about eight briquettes every hour to maintain constant temperature of 300Â°F. Proceed with grilling as directed in gas grill directions.
1 bone-in pork Boston butt (6 to 8 pounds) 4 cups wood chips (hickory, apple, cherry) 2 disposable shallow aluminum foil pans (just large enough to hold pork) 2 tablespoons coarse salt 1 tablespoon coarse ground black pepper 2 tablespoons Dierbergs olive oil About 1 hour prior to cooking, remove pork from refrigerator, unwrap, and let stand at room temperature 1 hour. Place wood chips in large bowl; cover with water and let stand 1 hour. FOR GAS GRILL Drain wood chips and place in one of the shallow disposable foil pans. Place pan on grate on one side of grill. Turn all burners to high, close lid, and preheat until chips are smoking, about 20 minutes. While grill preheats, combine salt and pepper in small bowl. Rub olive oil over all sides of pork; season with salt mixture. Place pork in second shallow disposable foil pan. Turn side of grill with wood chips down to medium; turn off other burner. Place foil pan with pork on grate opposite wood chips; close lid and cook until pork is tender and pulls away from bone, about 5 hours. (Grill temperature should be constant 300°F.) Remove pork from grill. Place pork on large sheet of heavy-duty foil; fold edges of foil up to tightly seal pork. (Reserve juices in foil pan.) Place wrapped pork on grid opposite wood chips; close lid and grill 1 hour. Remove pork from foil; place on cutting board. When cool enough to handle, pull pork into shreds. Remove and discard any fat. Place pulled pork in reserved juices. Makes 8 servings Per serving: Calories 226 • Fat 13g Saturated Fat 4g • Sodium 1040mg Carbohydrate <1g • Fiber <1g • Protein 26g
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Easy et o n e s kipilel! rec
Pulled Pork Tamale Pie
1 tablespoon Dierbergs olive oil 1 cup diced onion 1 cup diced red bell pepper 1 tablespoon chili powder 1 jar (16 ounces) salsa 1 can (6 ounces) Dierbergs tomato paste 3 cups Grilled Pulled Pork (recipe page 10) 1 can (16 ounces) pinto beans, rinsed and drained 1 package (15 ounces) Bob’s Signature Smokehouse Cornbread Mix 4 ounces (1 cup) Dierbergs shredded cheddar cheese Diced red bell pepper Crumbled queso fresco cheese Minced fresh parsley
Lightly coat sides of 12-inch cast iron skillet with no-stick cooking spray. Add 1 cup olive oil; heat over medium-high heat until skillet is hot. Add onion, 1 cup bell pepper, and
chili powder; cook stirring frequently until softened, about 5 minutes. Stir in salsa and tomato paste until well mixed. Stir in pulled pork and beans until well mixed; set aside. Prepare cornbread batter according to package directions. Pour over pork mixture in skillet. Sprinkle cheddar over top, pressing down slightly with back of spoon. Bake in 425°F. oven until wooden pick inserted in center of cornbread comes out clean, about 20 to 25 minutes. Sprinkle red bell pepper, queso fresco cheese, and parsley over top. Let stand 10 minutes before serving. Makes 8 servings Per serving: Calories 809 • Fat 16g Saturated Fat 6g • Sodium 1605mg Carbohydrate 21g • Fiber 7g • Protein 26g
Pulling Together Multiple Meals
Banh Mi-Style Pulled Pork Salad
Place Top With
4 cups shredded 2 to 3 cups Grilled napa cabbage Pulled Pork on large serving (recipe page 10) and platter. Pickled Veggies (see recipe below).
Remove Crumble Drizzle
some of the and discard Vinaigrette seasoning packet (see recipe below) from 3-ounce over veggies; toss package ramen until well mixed. noodles.
ramen noodles over salad just before serving.
remaining Vinaigrette over top; toss until well mixed.
Makes 4 servings | Per serving: Calories 475 • Fat 29g • Saturated Fat 7g • Sodium 1584mg • Carbohydrate 31g • Fiber 3g • Protein 24g
QUICK PICKLED VEGGIES 2 cups thinly sliced baby cucumber 2 cups thinly sliced radish 1 cup freshly shredded carrot 1/2 cup Nakano white rice vinegar (International Foods Aisle) 3 tablespoons Dierbergs granulated sugar 1 clove garlic, minced 1 teaspoon coarse salt In medium glass bowl, combine cucumber, radish, and carrot. In 2-cup glass measure, stir together vinegar, sugar, garlic, and salt. Microwave (high) until mixture comes to a boil; whisk until sugar and salt dissolve. Let stand 5 minutes. Pour over veggies in bowl. Let stand 30 minutes to develop flavors.
VINAIGRETTE 1 tablespoon Dierbergs brown sugar 2 tablespoons reduced-sodium soy sauce 1 teaspoon grated lime peel 2 tablespoons fresh lime juice 2 tablespoons liquid from Quick Pickled Veggies 1 clove garlic, minced Coarse salt and freshly ground black pepper 1/3 cup Dierbergs olive oil 1 tablespoon chopped fresh cilantro In 1-cup glass measure, whisk together brown sugar, soy sauce, lime peel and juice, liquid from Pickled Veggies, and garlic until sugar dissolves. Season with salt and pepper. Whisking vigorously, add olive oil in slow, steady steam until well mixed. Stir in cilantro. D I E R B E R G S
MA R K E T S,
I N C .
AV E R
rk Pulled Po ) ce Bob's BBwQ u sa ithout the (ask for it n for onal stand-i is an excepti pork recipes. these pulled
! C o n v e n ie n t & E a s y
l u P Bob's BBQ
This is a customer favorite, tossed in our Signature honey barbecue sauce.
Homemade without the hassle!
KITCHEN AV E R
Smoked and shredded barbecue beef made with premium, extra-lean Angus beef and served with our Signature sauce.
l u P B o b 's B B Q
n or turkey
n o rt o Sh DIERBERGS
Every day of the week
e s BBQ Pull
Premium fresh, never-frozen chicken or turkey, slowly smoked over apple and cherry woods.
ue , ve barbisecready! craDierbergs
It's barbecue season and our smokers are working full time.
Search for Pickles, Cornbread or Barbecue Sauce in the
My Dierbergs App to find Bobs' BBQ Grilling Companions in your Dierbergs store.
Thereâ€™s more to the mix than just the cornbread used on page 11.
Add some zing to your â€˜cue.
- DIERBERGS SEAFOOD DEPARTMENT -
& es h Relis ds a l a S For Free
WE COOK THE FISH
FOR FREE Even though we shout it from the rooftops, it remains a best-kept secret…
We'll cook your fresh seafood purchase
while you shop.
CHOOSE YOUR SEASONING
• Smokin’ Sweet Rub • Santa Fe Seasoning • Bayside • Cajun • Blackened • Lemon Herb • Garlic Salt
• Lemon Pepper
(available salt free)
• Picking Spice • Shrimp Seasoning • Mrs. Dash Original • Salt and Pepper
CHOOSE YOUR COOKING STYLE
YOUR FRESHLY COOKED SEAFOOD WILL BE READY TO ENJOY IN ABOUT 15 MINUTES
• Baked • Steamed
NO MESS, NO FUSS NO COOKING ODOR AT HOME
YOU MAKE THE
PAIRED SALAD Served under or over your favorite fish, these salad recipes offer a pop of flavor and texture to your seafood.
Seafood Entrées special
yellowfin tuna Look for the highest quality, sustainable tuna at Dierbergs. Now available, Tasteless Smoke Yellowfin Tuna from Sea Delight.
PINEAPPLE CUCUMBER RELISH 1 cup diced fresh pineapple 1 cup diced, seeded homegrown cucumber 1/4 cup finely diced red bell pepper 3 tablespoons finely diced red onion 2 tablespoons chopped fresh mint leaves 1 tablespoon finely diced fresh ginger root 2 teaspoons grated lemon peel 2 tablespoons fresh lemon juice 1 tablespoon Dierbergs olive oil Coarse salt and freshly ground black pepper
In large saucepan, combine water, lentils, and garlic; bring to a boil over medium-high heat. Reduce heat and cook stirring occasionally until lentils are tender, about 15 to 20 minutes. Drain well; place lentils in large serving bowl. Stir in celery, bell pepper, and onion until well mixed. In 1-cup container with tight-fitting lid, combine olive oil, vinegar, Dijon, and sugar. Shake until well blended. Pour over veggies in bowl; toss until well mixed. Season with salt and pepper. Let stand 15 minutes to develop flavors. Makes 6 servings
In medium bowl, stir together all ingredients. Let stand 15 minutes to develop flavors. Best served within 24 hours. Makes 2 cups
Per serving: Calories 202 • Fat 9g Saturated Fat 1g • Sodium 41mg Carbohydrate 22g • Fiber 4g • Protein 8g
BLACK-EYED PEA SALAD
Per 1/ 4 cup: Calories 32 • Fat 2g Saturated Fat <1g • Sodium 1mg Carbohydrate 4g • Fiber 1g • Protein <1g
ed na on oil Place tu edium-high m r l grid ove r and grill unti ve heat; co l temperature interna about 4 to is 145˚F., s per side. 5 minuteovercook. Do not 5 minutes d Let stan slicing. before
4 cups water 1 cup dried lentils 1 large clove garlic, minced 1 cup chopped celery 1/4 cup diced red bell pepper 1/4 cup diced red onion 1/4 cup Dierbergs extra virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon Dierbergs sugar Coarse salt and freshly ground black pepper
2 cans (15 ounces each) black-eyed peas, rinsed and drained 1 cup diced celery 1/2 cup diced red or orange bell pepper 1/3 cup thinly sliced green onion 1 tablespoon snipped fresh dill or mint 1/2 teaspoon coarse salt Freshly ground black pepper 1/4 cup Dierbergs extra virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon fresh lemon juice In medium bowl, combine black-eyed peas, celery, bell pepper, green onion, dill, salt, and pepper until well mixed. In 1-cup container with tight-fitting lid, combine olive oil, vinegar, and lemon juice. Shake until well blended. Pour over veggies in bowl; toss until well mixed. Let stand 15 minutes to develop flavors. Makes 6 servings
BLACK-EYED PEA SALAD
Suggestions from our
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Per serving: Calories 154 • Fat 10g Saturated Fat 1g • Sodium 325mg Carbohydrate 13g • Fiber 4g • Protein 4g
While you can pair any favorite fish with these salads, Dierbergs' Seafood Specialist recommends you try them with any of these fish species: Icelandic Cod Loin, Alaskan Sockeye Salmon, or Oregon Rockfish.
DIERBERGS FRESH CUT GRILLED READY VEGGIES Dierbergs pre-washed and cut veggies make grill time a breeze. Plus check out all of our recipe-ready Fresh Cut fruits and vegetables.
Well, Well, Well Look what we have here! If you’re eating healthier, these 8 products are favorites of the Dierbergs Wellness Team.
RIPPLE DAIRY-FREE MILK Made from yellow peas, Ripple Milk is a great dairy-free and nut-free alternative to traditional milk—with all the protein! Find
flavors in our Dairy Department.
CAMPOVERDE FROZEN FRUIT Dierbergs carries a huge selection of Smoothie Ready Fruits in our frozen department Like this gourmet mix from Campoverde: 100% natural, healthy, cholesterol-free, fat-free, and loaded with vitamins. TIP! Frozen fruit can thicken up your smoothie without needing to add ice.
BETTER BEAN This plant-based protein combines incredible taste with digestive aiding ingredients (including apple cider vinegar!). Nut-free, gluten-free, soy-free, non-GMO, and 1/3 the sodium of typical canned beans, they aren’t just better, they’re one of the best! Find
varieties in our Frozen Foods Department.
Hungry for more?
Check out the Dierbergs Wellness Guide!
Your GUIDE to a healthier you!
DIERBERGS BAKEHOUSE WHOLE GRAIN BREADS
• 100% Whole Wheat • Ancient Grain Each 2-ounce portion of our Bakehouse whole grain breads contains 24 to 28 grams whole grains (close to half of the recommended amount for adults).
Caryn Dugan | STLVegGirl Plant-based Culinary, Nutrition and Lifestyle Educator. Frequent Dierbergs School of Cooking Instructor.
BOOMCHICKAPOP POPCORN • Real • Simple Ingredients • Nothing Fake That’s how Angie’s BOOMCHICKAPOP describes its products. Enjoy the energizing benefits of whole grain and guilt-free snacking.
Easy ideas for
Thinking about bringing more plant-based dinners to the table? It’s a great idea, with health benefits supported by tons of research. Go ahead and Google articles about the benefits of plant-based proteins; it’ll be a valuable addition to your summer reading list.
Find varieties in our Party Center.
BUBLY SPARKLING WATER A “better-for-you drink” for those looking for a flavored carbonated beverage. No calories, no sweeteners. All natural fruit flavors!
Available locally only at Dierbergs
Try up to varieties in our Beverage Department.
7 A2 MILK • 100% Real Milk • Easy on Digestion Millions of people misdiagnose themselves as lactose intolerant when it may actually be a reaction to the A1 protein found in milk. A2 Milk contains only A2 protein, which is easier on digestion and could be a solution for those who normally can’t drink regular cow’s milk.
• RECIPES • HEALTHY COOKING CLASSES • LIFESTYLE TIPS • STORE EVENTS • FEATURED PRODUCTS • AND MORE!
SU M M E R
In the meantime, ease into a summer of more plant-based meals with “Taco Night." It’s my favorite meal of the week! Adding plant-based proteins, such as beans, helps fill you up and keep you satisfied longer! Cool off with a healthy nutritious smoothie and replace your traditional milk mixer with an almond or green pea milk. It’s a simple, healthier exchange for your smoothie with no discernable flavor difference. (And by the way, same goes for using plant-based milks in baking. I do it all the time and my muffins and cookies come out thick and fluffy!)
yn’s upcoming 't mischssoolCarclas Donking ses! Visit coo
Grain Bowl Blueprint Building a
healthy meal is easy as 1 2 3
Grab a Grain
SOUTHWEST COUSCOUS BOWL 1 can (14.5 ounces) reduced-sodium chicken broth 1 box (10 ounces) couscous (Near East) 1 clove garlic, minced 1/4 cup Dierbergs extra virgin olive oil In small saucepan, bring broth to a boil over medium-high heat. Remove from heat. Stir in couscous and garlic; cover and let stand 5 minutes. Stir in olive oil; set aside to cool to room temperature. Makes 4 servings Per serving: Calories 664 • Fat 40g • Saturated Fat 6g • Sodium 582mg Carbohydrate 67g • Fiber 7g • Protein 15g
for a no-prep meal!
? e r o m g Cravin D I E R B E R G S
Our deli can do all of the work on grain bowls with signature dishes like this Ancient Grain Power Salad, with farro, lentils and veggies in a light Balsamic Vinaigrette.
Check out Dierbergs' online Wellness Guide for more
MA R K E T S,
I N C .
P A G E
Fresh, sautĂŠed, roasted, or steamed, add some veggies for added flavor. 4 cups mixed greens, baby spinach, or baby arugula 1 container (12 ounces) Dierbergs Fresh Cut Black Bean Salsa 1 avocado, pitted, peeled, and sliced 4 tablespoons queso fresco cheese Divide greens among 4 individual serving bowls. Top each with couscous, salsa, avocado and cheese.
Drizzle with Dressing Finish up by topping with your favorite dressing or sauce. 1/3
cup fresh lime juice 1 tablespoon chopped fresh cilantro or Italian parsley 1/2 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/4 cup Dierbergs extra virgin olive oil In 2-cup glass measure, whisk together lime juice, cilantro, cumin, salt, and pepper. Whisking constantly, add olive oil in slow, steady stream until well mixed. Drizzle dressing over top.
Cut out the prep work with Fresh Cut fruits and veggies from our Produce Department. Washed, cut, and ready to eat!
Check out sauces from our Deli or a large variety of dressings in store!
LEMON CHICKEN COUSCOUS SOUP
Marzetti Fat Free Wild Harvest Raspberry or Balsamic Organic Goddess Vinaigrette Dressing
ARTICHOKE AND FENNEL FARRO BOWL
Simple Girl Organic Balsamic Vinaigrette
THAI BUTTERNUT NOODLES
Find out more today at DIERBERGS.COM/WELLNESS
Get Your Kids Kids on the path To Healthier Eating…
" f e h c kid
I’m proud of Dierbergs kid-friendly cooking classes. Research shows that teaching kids to cook at an early age promotes a lifetime direction of healthy cooking and eating. –
hint : If
make it, the y e h
will love to help with these simple , healthy recipes
No Microwave DIERBERGS
KIDS IN THE KITCHEN
Cooking Classes From grade-school chefs-to-be to teens who know their way around the kitchen, Dierbergs kids classes are an entertaining mix of learning, cooking, and eating. Class Recommendation: MEET ME IN ST. LOUIS, cook popular local favorites from toasted ravs to gooey butter.
COOKING WITH YOUR KIDS IS FUN
and a whole lot more... SHORT TERM BENEFITS * Kids will try healthier foods
* Kids are more likely to
sit down to a family meal they helped prepare
* Kids spend less time with the TV or electronics
* Kids generally aren’t eating junk food while they are cooking
LONG TERM BENEFITS * Cooking is a lifetime skill
* Kids who learn
to eat well are more likely to eat healthfully as adults
* Positive cooking
experiences help kids build self-confidence
* They become self-sufficient
Healthier Ranch Buttermilk dressing + buttermilk mix I cup
•Small colored sweet peppers
•Sliced baby cucumber
•Prepackaged fresh veggies
light mayo •Sugar snap peas
Lemony Hummus Plain hummus
lemon juice •Small colored sweet peppers
•Skinny Pop popcorn mini cakes
blizzard Fruit Dip I teaspoon
Greek sour cream + Yogurt Healthy dippers I cup
•Prepackaged Dierbergs fruit
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orange peel sugar + and juice 1/2 cup
detailed recipes and nutrition, visit
easy to make
l l i Ch t u O
b t a e r g
Beat the heat with these cool, fun-to-make ice cream treats!
l o o p the
re foricemo cream treat recipes,
like this Frosty Raspberry Lemonade Pie, visit DIERBERGS.COM/CHILLOUT
11/2 cups chocolate sandwich cookies crumbs 3 tablespoons Dierbergs butter, melted 1 cup miniature marshmallows 1 cup semisweet chocolate chips 1/3 cup Dierbergs milk 1/2 gallon mint chip ice cream
l a c o L We Dierbergs is proud to support local businesses, like
Missouri Honey and Bekemeier’s Honey.
In medium bowl, stir together cookie crumbs and butter. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Freeze at least 30 minutes. In 4-cup glass measure, combine marshmallows, chocolate chips, and milk. Microwave (high) in 30-second increments stirring until sauce is smooth. Pour half of the sauce over cookie crust; freeze 30 minutes. Place remaining sauce in microwave-safe container; cover and chill. Scoop ice cream into balls and arrange over chocolate mixture in pie plate; press and swirl with back of spoon. Cover and freeze until firm, at least 4 hours. Microwave reserved chocolate sauce (high) 45 seconds or until heated through. Let pie stand at room temperature 10 minutes before cutting into wedges. Serve with warm chocolate sauce. Makes 8 servings Per serving: Calories 582 • Fat 32g Saturated Fat 20g • Sodium 190mg Carbohydrate 73g • Fiber 3g Protein 7g
SU M M E R
Be the buzz of summer!
MINT CHIP ICE CREAM PIE
LOCAL HONEY may help you with your allergies. Local pollen found in the honey exposes you to local allergens, which can help build up your immunity.
NOT-FRIED ICE CREAM 1/4 1/3
cup Dierbergs butter cup flaked sweetened coconut (Baker's) 1/3 cup coarsely chopped Dierbergs pecans 2 tablespoons Dierbergs brown sugar 1/2 teaspoon ground cinnamon 1/2 cup Dierbergs flour 1/2 gallon vanilla ice cream 1/2 cup honey In large skillet, melt butter over medium-high heat. Add coconut, pecans, brown sugar, and cinnamon; stir to combine. Sprinkle flour over top; cook stirring constantly until golden brown, about 8 to 10 minutes. Remove from heat; cool completely.
Scoop 8 ice cream balls. Roll each ice cream ball in crumb mixture to coat. (If at any point ice cream balls become too soft, return to freezer for a few minutes before continuing.) Freeze in airtight container at least 2 hours or up to several days. To serve, place ice cream balls in individual dessert dishes and drizzle honey over tops. Makes 8 servings Per serving: Calories 451 • Fat 25g Saturated Fat 14g • Sodium 106mg Carbohydrate 55g • Fiber 1g • Protein 2g
r u o y y Tr t a d n a h
E R BE R G S
DIERBERGS SCHOOL OF COOKING
Chefs & Restaurateurs
Classes instructed by local and national award-winning chefs.
Girls' Night Out
Kids in the Kitchen
Share an experience and a meal with your sweetheart. Make it an outing with other couples.
Gather the girls for appetizers, spirits, and a meal. Schedule includes hand-on and demonstration classes.
Cooking camps and classes get kids jazzed about helping in the kitchen and provide a lifetime skill that leads to healthier eating as adults.
Class Recommendation: MODERN MEDITERRANEAN
Class Recommendation: AT HOME IN FRANCE: SUMMER IN PARIS
Class Recommendation: ANYTIME EATS (3-DAY CAMP)
BOGEY HILLS 636-669-0049
DES PERES 314-238-0440
WEST OAK 314-432-6505
2021 Zumbehl Road Saint Charles, MO 63303
6671 Edwardsville Crossing Dr. Edwardsville, IL 62025
1080 Lindemann Road Des Peres, MO 63131
12420 Tesson Ferry Road Saint Louis, MO 63128
11481 Olive Boulevard Creve Coeur, MO 63141
At Dierbergs, "local" is a tradition. If it’s in season in Missouri and Southern Illinois, you’ll find it at Dierbergs. Our stores are full...
Published on Jun 26, 2018
At Dierbergs, "local" is a tradition. If it’s in season in Missouri and Southern Illinois, you’ll find it at Dierbergs. Our stores are full...