Gatherings Summer 2020

GATHERINGS

backyard

GRILLING page 26

Farm Fresh Produce page 9 Summer Sammies page 43

Summer 2020

SHRIMP TACOS

BRING HOME RESTAURANT FLAVOR

©2020 Unilever AWG 20015

A new perspective on gathering...

The meaning and reality of gatherings has changed over the last several months. As many of us begin to cautiously open our

homes for small gatherings of close friends, it’s hard not to feel overwhelming thankfulness for the simple ability to come together around a meal. For those of us not yet ready or able to invite outsiders in, we continue to do the important work of coming

together with our immediate family for homemade meal after homemade meal. And for those of us who have struggled with

loneliness or hunger, we hope you’ve experienced the support and strength of our community here in Kansas City. Through Price Chopper’s #KCtogether campaign, we were able to collect nearly $45,000 in Chopper Shopper donations to Harvesters, on top

of the $250,000 donated by Price Chopper. That’s equal to a grand total of almost 885,000 meals for those in need right here in the metro.

It feels as though it’s never been more important to seek out fresh, homemade foods that nurture our bodies and help to keep

us healthy. This Summer edition of Gatherings celebrates the wonderful Farm Fresh Produce we’re so lucky to be able to enjoy here in the Midwest. Be on the lookout throughout the season as we feature fruits and veggies from local farms, then try out

these recipes that highlight those fresh crops. It just wouldn’t be summer without a little Backyard Grilling. Get outside, soak

up the Vitamin D, and enjoy one of these flavor-packed recipes – we predict you might find our Red & Blue Burger cover feature

somewhat life-changing (find it on page 30). Sometimes, especially these days, simplicity is king. Try one of our Summer Sammies for a quick but flavorful dinner. This season’s Kids Club recipe is for Fruity Tostadas. They’re easy to make and just require a bit of grilling help from an adult. Kids can assemble their tostada with their favorite fruits or veggies.

CONTENTS 9

Farm Fresh

Grilled Ciabatta Panzanella

Zoodle, Chickpea & Avocado Salad

Zucchini & Summer Squash Ribbon Salad

Grilled Corn with Parmesan Spread & Basil

26

Caprese Salad

Mini BLT Tomato Cups

Grilled Peach, Arugula, Pickled Red Onion & Gorgonzola Crostini

43

Grilled Steak & Avocado Summer Salad

Portobello Caprese Burgers

Fresh Corn, Cherry Tomato & Avocado Salad

Watermelon Pico de Gallo

Cool Melon Salad

Grilled Green Beans with Peppers & Onions

Red & Blue Burger Chicago-Style with Cherry Dogs Chutney

Backyard Grilling

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Lemon-Thyme Grilled Pork Chops

Summer Sammies

Sheet-Pan Balsamic Steak, Onion & Swiss Sandwich

Grilled Watermelon-Basil Watermelon Salad Lemonade

BLT with SrirachaBasil Mayo

52

Grilled Tilapia Sandwich with Lemon-Dill Spread

Chicken Caesar Salad Sandwiches

Smoky Turkey Burger with Smashed Avocado & Black Bean Salsa

Kids Club

Fruity Tostadas

We want to see what you create! Tag us on instagram using #mypricechopper and let us know which recipes you tried.

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MEMORABLE

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Date Night

e m i T e M

©2020 Unilever AWG 20011

Make sure to stock up on Margarita's Amigos salsas to perfectly complement your end-of-summer gathering meals and easy weeknight dinners. Available in mild, medium, hot, chunky and restaurant style, there is a Margarita's Amigos salsa for everyone!

Find our full line of restaurant and chunky style salsas, flavorful spice packs and fresh cheese dips at your local store.

FIND OUR NEW LOOK IN THE VITAMIN AISLE

*Based on a survey of pharmacists who recommend branded vitamins and supplements. Amounts shown are on per serving basis.

USP has tested and verified ingredients, potency and manufacturing process. USP sets official standards for dietary supplements. www.uspverified.org †These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

SUMMER 2020 SUMMER | farm2020 fresh| produce farm fresh| XX |9

Throughout the summer season, Price Chopper is proud to offer many local produce items. These fruits and veggies – like tomatoes, cucumber, zucchini, corn, watermelon, cantaloupe, and more – are at their peak freshness, and since they don’t have to be transported far, you get to enjoy them at their justpicked best!

GRILLED CIABATTA PANZANELLA INGREDIENTS • • • • • • • • • • • •

2 large beefsteak tomatoes, chopped 1 medium English cucumber, chopped ½ cup chopped fresh basil ¼ cup chopped fresh parsley ¾ tsp kosher salt 2 medium shallots, finely chopped ½ cup plus 2 tbsp extra virgin olive oil ¼ cup plus 2 tbsp red wine vinegar ½ tsp freshly ground black pepper 1 loaf (16 ounces) ciabatta bread, halved lengthwise 1 garlic clove, halved 2 packages (8 ounces each) fresh mozzarella pearls, drained

DIRECTIONS 1.

2.

Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss tomatoes, cucumber, basil, parsley, and ¼ teaspoon salt. In large bowl, whisk shallots, ½ cup oil, vinegar, pepper, and ¼ teaspoon salt.

Brush cut sides of bread with remaining 2 tablespoons oil; sprinkle with remaining ¼ teaspoon salt. Place bread, cut sides down, on hot grill rack; cover and cook 10 minutes or until lightly toasted and grill marks appear, turning once. Rub cut sides of bread with garlic; tear into bite-size pieces. Add mozzarella, tomato mixture, and bread to oil mixture; toss to combine.

10 | farm fresh | SUMMER 2020

ZOODLE, CHICKPEA & AVOCADO SALAD INGREDIENTS • • • • • • • • • • • •

3 medium zucchini 3 Roma tomatoes, chopped ½ small white onion, finely chopped 2 cans (16 ounces each) reduced sodium garbanzo beans (chickpeas), drained and rinsed 1½ tbsp chopped fresh mint leaves 1½ tbsp extra virgin olive oil 1 tbsp fresh lemon juice ¾ tsp ground cumin ½ tsp kosher salt ¾ tsp freshly ground black pepper 1 ripe avocado, peeled, pitted and diced 1 cup reduced-fat crumbled feta cheese

DIRECTIONS 1.

2.

Holding box grater with largest holes facing up, run zucchini along holes to create long strands or zoodles.

In large bowl, toss zoodles, tomatoes, onion, beans, mint, oil, lemon juice, cumin, salt, and pepper; fold in avocado and cheese.

NOTES A mandolin-style grater or spiralizing tool can also be used to create the zoodles.

If not serving immediately, cover and refrigerate up to 2 hours. Fold in avocado and cheese just before serving.

ZUCCHINI & SUMMER SQUASH RIBBON SALAD INGREDIENTS • • • • • • • • • •

2 tbsp fresh lemon juice 2 tsp chopped fresh chives ½ tsp honey ¼ tsp kosher salt 1/ 8 tsp freshly ground black pepper 1 pinch ground red pepper 3 tbsp extra virgin olive oil 2 small yellow squash and/or zucchini, thinly shaved with vegetable peeler ½ cup halved grape tomatoes ½ cup whole milk ricotta cheese

DIRECTIONS 1.

2.

In medium bowl, whisk lemon juice, chives, honey, salt, black pepper, and red pepper; whisking constantly, drizzle in oil until emulsified. Add squash and tomatoes; toss to combine.

Serve salad dolloped with cheese.

R E M M U S R U O Y S T I H G E W E H N O T TAKE

© 2020 Campbell Soup Company

12 | farm fresh | SUMMER 2020

GRILLED CORN WITH PARMESAN SPREAD & BASIL INGREDIENTS • • • • • • • • •

3 garlic cloves, grated or minced 1 tbsp olive oil ½ cup mayonnaise ¼ cup grated Parmesan cheese plus additional for sprinkling (optional) 2 tsp fresh lemon juice ½ tsp crushed red pepper flakes 6 ears of corn, silks and husks removed, cut crosswise in half Nonstick cooking spray ¼ cup coarsely chopped fresh basil leaves

DIRECTIONS 1.

2.

3.

4.

Prepare outdoor grill for direct grilling over medium-high heat. In small skillet, cook garlic in oil over medium heat 1 to 2 minutes or until golden brown, stirring frequently; cool.

In small bowl, stir mayonnaise, cheese, lemon juice, pepper flakes, and garlic mixture.

Spray corn with cooking spray. Place corn on hot grill rack; cover and cook 10 to 12 minutes or until golden brown, turning frequently.

To serve, brush corn with mayonnaise mixture; sprinkle with additional cheese, if desired, and basil.

FRESH CORN, CHERRY TOMATO & AVOCADO SALAD INGREDIENTS • • • • • • • • • • • •

6 medium ears of corn, silks and husks removed ¼ cup extra virgin olive oil 2 tbsp fresh lemon juice 1 tsp Dijon mustard ¼ tsp ground red pepper ¼ tsp kosher salt ¼ tsp freshly ground black pepper 2 cups halved cherry tomatoes ½ cup finely chopped red onion 2 tbsp chopped fresh chives 1 large avocado, cut into ½-inch pieces 1/ 3 cup small whole basil leaves

DIRECTIONS 1.

2.

Heat large covered saucepot of salted water to boiling over high heat. Add corn and cook 3 minutes or until corn is crisptender. Rinse corn with cold water; drain and cut kernels from cobs.

In large bowl, whisk together oil, lemon juice, mustard, red pepper, salt, and black pepper; stir in tomatoes, onion, chives, and corn. Fold in avocado and basil.

14 | farm fresh | SUMMER 2020

WATERMELON PICO DE GALLO INGREDIENTS • • • • • • • • •

1 jalapeño pepper, minced 2 cups finely chopped seedless watermelon ½ cup finely chopped kiwi ½ cup finely chopped yellow bell pepper ¼ cup finely chopped red onion 2 tbsp chopped fresh cilantro 2 tbsp fresh lime juice ¼ tsp kosher salt 1 (9-ounce) bag tortilla chips

DIRECTIONS 1.

In large bowl, toss jalapeño, watermelon, kiwi, bell pepper, red onion, cilantro, lime juice, and salt until combined. Serve with tortilla chips.

COOL MELON SALAD INGREDIENTS • • • • •

6 cups assorted melon balls 3 tbsp chopped fresh mint leaves 3 tbsp fresh lime juice 3 tbsp honey 2 tsp lime zest

DIRECTIONS 1.

Place melon balls in serving bowl. In small bowl, whisk remaining ingredients until well combined. Pour mint mixture over melon; toss until well combined.

NOTES Melon varieties to try in this salad include cantaloupe, casaba, honeydew, and watermelon.

TOOLS NEEDED

A melon baller works best for this, but rounded measuring spoons work well also. For a larger melon ball, you could even use an ice cream or cookie dough scoop.

HOW TO MAKE MELON BALLS 1.

2.

3.

Cut the melon in half and remove the seeds.

Holding the melon baller flat against the melon or at a slight angle, push down until the melon baller has fully sunk into the flesh.

Rotate the melon baller 180°.

16 | farm fresh | SUMMER 2020

GRILLED WATERMELON SALAD INGREDIENTS

DIRECTIONS

• •

2.

•

• • • • •

1 large red onion, cut into ½-inch-thick rounds 3 tbsp canola oil 1 seedless watermelon (about 3 to 4 pounds), rind removed, cut into 2-inchthick half moons 1 cup crumbled feta cheese 2 tbsp balsamic vinegar 1 tsp kosher salt ½ tsp freshly ground black pepper 2 cups arugula or baby spinach for garnish, optional

1.

3.

Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of onion rounds with 1 tablespoon oil.

Place watermelon and onion on hot grill rack; cook 10 to 12 minutes or until watermelon and onion are charred, turning once halfway through cooking. Remove from grill; let stand 5 minutes.

Cut watermelon into about 1½-inch chunks and chop the onion. In large bowl, toss cheese, vinegar, salt, pepper, watermelon, onion, and remaining 2 tablespoons oil. Serve immediately over arugula, if desired.

SUMMER 2020 | farm fresh | 17

WATERMELONBASIL LEMONADE INGREDIENTS • • • • • •

Approximately 12-15 leaves fresh basil, stems removed 1½ cups water ¾ cup granulated sugar 2 tbsp lemon zest 1 (7- to 8-pound) seedless watermelon, rind removed, cut into large chunks (about 12 cups) 1½ cups fresh lemon juice (from about 6 large lemons)

DIRECTIONS 1.

2.

3.

Roughly chop half the basil leaves. (You should have about ¼ cup.) In small saucepot, heat water and sugar over medium heat 3 to 5 minutes or until sugar dissolves, stirring frequently. Remove saucepot from heat; stir in lemon zest and chopped basil. Let stand 10 minutes.

Meanwhile, in blender or food processor with knife blade attached, in batches if necessary, purée watermelon until smooth. Into large pitcher, strain watermelon purée through fine-mesh strainer; discard solids. Into same pitcher, strain sugar mixture; discard solids.

Stir in lemon juice. Refrigerate at least 2 hours or up to 3 days. Stir in remaining basil leaves just before serving.

18 | farm fresh | SUMMER 2020

CAPRESE SALAD INGREDIENTS • • • • • •

2 fresh tomatoes 8 ounces fresh mozzarella cheese ¼ cup coarsely chopped fresh basil leaves plus additional leaves for garnish 3 tbsp balsamic vinaigrette ¾ tsp kosher salt ¾ tsp freshly ground black pepper

DIRECTIONS 1.

2.

3.

Slice tomatoes and mozzarella into equal thickness.

On 2 salad plates, alternately stack tomato and cheese slices.

Liberally sprinkle chopped basil on top and drizzle each with 1½ tablespoons vinaigrette in and around tomato-cheese stacks. Season with salt and pepper to taste.

MINI BLT TOMATO CUPS INGREDIENTS • • • • • •

2 slices thick-cut smoked bacon 24 cherry tomatoes 2 ounces cream cheese, softened 2 tbsp mayonnaise 1/ 8 tsp fresh ground black pepper ¼ cup packed baby arugula

DIRECTIONS 1.

2.

3.

In large skillet, cook bacon over medium heat 8 minutes or until crispy, stirring occasionally. Transfer to paper towel-lined plate; cool. Crumble into bite-size pieces.

With sharp knife, trim off about 1/ 8-inch-thick slice from stem end of tomatoes. With ¼ teaspoon measuring spoon, carefully scoop out pulp and seeds from tomatoes making sure bottom and side of tomatoes are intact. Place tomatoes, cut side down, on paper towel-lined cookie sheet; let stand 10 minutes to drain.

In small bowl, combine cheese, mayonnaise and black pepper until smooth. Transfer to small zip-top plastic bag; snip off bottom corner. Place 1 arugula leaf in each tomato; fill with cheese mixture. Top with bacon pieces.

SUMMER 2020 | farm fresh | 19

GRILLED PEACH, ARUGULA,PICKLED RED ONION & GORGONZOLA CROSTINI INGREDIENTS

DIRECTIONS

• • • • •

1.

Pickled Red Onion

2 cups cold water ¼ cup apple cider vinegar ¼ cup granulated sugar 2 tbsp kosher salt 1 small red onion, halved and thinly sliced

Crostini and Grilled Peaches •

•

1 loaf (16 ounces) French baguette, sliced diagonally ½-inch thick (about 12 slices) 3 tbsp extra virgin olive oil ½ tsp kosher salt ¼ tsp freshly ground black pepper 3 medium ripe peaches, halved and pitted ½ cup crumbled Gorgonzola cheese

• • • •

2 tbsp extra virgin olive oil 2 cups lightly packed arugula ¼ cup sliced almonds, toasted ¼ cup balsamic glaze

• • • •

Toppings

Pickled Red Onion

In small saucepot, heat water, vinegar, sugar, and salt to a boil over high heat; remove from heat and cool 8 minutes. Add onion; let stand at room temperature at least 2 or up to 6 hours.

Crostini and Grilled Peaches 2.

3.

4.

Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of baguette slices with 2 tablespoons oil; sprinkle with salt and pepper. Place baguette slices on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.

Brush cut sides of peaches with remaining 1 tablespoon oil. Place peaches, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear.

Place crostini in single layer on rimmed baking pan; top with cheese. Place pan directly on hot grill rack; cover and cook 2 minutes or until cheese melts.

Toppings 5.

6.

Drain onion, reserving 2 tablespoons pickling liquid in medium bowl. Whisk oil into reserved liquid; add arugula and toss to coat. Cut peaches into wedges.

Top crostini with arugula mixture, onion, peaches, and almonds; drizzle with balsamic glaze.

NOTES Crostini and peaches can also be grilled on a grill pan over medium-high heat.

To toast almonds: In large skillet, cook almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

American Flag OREO Cookie Balls

Visit

pinterest.com/nabisco for this recipe and more!

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Hebrew National ® Beef Franks 10.3 oz.

Gulden’s ® Spicy Brown Mustard 12 oz.

Hunt’s ® Ketchup 20 oz.

97

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Van Camp’s ® Pork and Beans 15 oz.

Berry Banana Split ½ banana, peeled and cut in half lengthwise 1 ⁄3 cup sliced fresh strawberries ¼ cup Reddi-wip® Original Dairy Whipped Topping 1 ⁄8 teaspoon unsweetened cocoa powder

Snack Pack® Pudding 4-pack

1. Place banana pieces in bottom of serving dish; place half of sliced strawberries around banana.

2. Top fruit with two servings (¼ cup) Reddi-wip® and remaining strawberries.

3. Garnish by dusting cocoa powder through a fine sieve onto banana split. Serve immediately.

©2020 Conagra Brands, Inc. All Rights Reserved.

Reddi-wip ® 6.5 oz.

26 | backyard grilling | SUMMER 2020

SUMMER 2020 | backyard grilling | 27

backyard

GRILLING KC

BBQ

GRILLED KANSAS CITY STRIP STEAKS with Tomato, Olive & Feta Relish INGREDIENTS • • • • • • • • • • • • •

4 boneless Kansas City strip steaks (about 6 ounces each) 1 tbsp crushed garlic ½ cup red wine 2½ tbsp olive oil 1 tbsp chopped fresh flat-leaf parsley ½ tsp kosher salt ¾ tsp freshly ground black pepper 1 medium shallot, finely chopped 3 medium vine-ripened tomatoes, diced 1/ 3 cup drained and quartered Kalamata olives 1 tbsp drained capers 1 tbsp red wine vinegar ½ cup crumbled feta cheese

DIRECTIONS 1.

2.

3.

4.

Cut slits in fat on sides of steaks; place steaks in single layer in glass dish. In small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.

Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.

Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.

Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

NOTES Cutting slits in the fat sides of the steaks prevents them from curling during cooking.

To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Safe Minimum COOKING TEMPERATURES

145° 160°

165°

145°

145°

steaks, roasts, chops ground

Source: foodsafety.gov

DINNER TASTES BETTER FROM THE GRILL.

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SUMMER 2020 | backyard grilling | 29

LEMON-THYME GRILLED PORK CHOPS INGREDIENTS • • • • • • • • •

1½ tbsp light brown sugar 2 tsp ground coriander 1 tsp chopped fresh thyme leaves 1 tsp garlic powder 1 tsp ground ginger 1 tsp kosher salt 1 tsp freshly ground black pepper 4 bone-in pork loin chops (about 2 pounds) 2 small lemons, cut in half

DIRECTIONS 1.

2.

3.

Prepare outdoor grill for direct grilling over medium-high heat.

In small bowl, stir brown sugar, coriander, thyme, garlic powder, ginger, salt, and pepper until well combined. Evenly coat both sides of pork chops with spice mixture.

Place pork chops and lemons, cut side down, on hot grill rack.

Cook pork chops 10 minutes or until internal temperature reaches 145°, turning once halfway through cooking; cook lemons 5 to 6 minutes or until light grill marks appear.

Transfer pork chops and lemons to serving platter. Loosely cover with aluminum foil and let stand 5 minutes. Serve pork chops with lemons for squeezing over pork.

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GRILLED GREEN BEANS with Peppers and Onions INGREDIENTS • • • • • •

2 red bell peppers, cut lengthwise in half and seeds removed 1 medium red onion, cut crosswise into ¼-inch-thick slices 2 tbsp plus 1 teaspoon olive oil 1¼ tsp kosher salt 1½ tsp coarsely ground black pepper 2 pounds fresh green beans, trimmed

DIRECTIONS 1.

2.

3.

4.

Prepare outdoor grill for direct grilling over medium heat. Brush both sides of peppers and onion slices with 1 teaspoon oil, and sprinkle with ¼ teaspoon salt and ½ teaspoon black pepper. In large bowl, toss beans with remaining 2 tablespoons oil until well coated.

Place peppers and onion slices on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking. Transfer vegetables to cutting board.

Meanwhile, preheat grill basket or grid on hot grill rack 1 minute.

Add beans to basket, in batches if necessary, and cook 3 to 5 minutes (6 to 8 minutes for green beans), or until charred in spots and tender, stirring occasionally. Transfer beans to large bowl.

Cut bell peppers into ¼-inch-thick slices and separate onion into rings. Add peppers, onion, and remaining 1 teaspoon each salt and black pepper to bowl with beans; toss until well combined.

30 | backyard grilling | SUMMER 2020

RED & BLUE BURGER with Cherry Chutney INGREDIENTS Cherry Chutney • • • •

1¼ cups frozen sweet cherries ½ cup apple cider vinegar ¼ cup packed brown sugar ¼ tsp kosher salt

• •

¼ cup mayonnaise 2 tbsp stone ground spicy mustard

• • • • • • • •

1¾ pounds ground chuck 1 tsp kosher salt 1 tsp freshly ground black pepper 4 brioche buns 1 cup arugula 12 slices cooked applewood smoked bacon 8 slices red onion ¾ cup crumbled blue cheese

Flavored Mayo Burgers

DIRECTIONS Cherry Chutney 1.

In medium saucepot, heat cherries, vinegar, brown sugar, and salt to a simmer over medium heat; reduce heat to medium-low and simmer 18 minutes or until most of the liquid has cooked out.

Flavored Mayo 2.

In small bowl, stir mayonnaise and mustard until well combined.

Burgers 3.

4.

5.

Prepare outdoor grill for direct grilling over medium heat.

In large bowl, gently mix ground chuck, salt, and pepper until well blended but not overmixed. Form mixture into four patties.

Place burgers on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 160°, turning once.

About 2 minutes before burgers are done, place buns, cut side down, on hot grill rack; cook 2 minutes or until buns are toasted.

Spread bottom buns with Flavored Mayo. Evenly top with arugula, burger, half the bacon, Cherry Chutney, onion, cheese, remaining bacon and top bun.

SUMMER 2020 | backyard grilling | 31

32 | backyard grilling | SUMMER 2020

CHICAGO-STYLE DOGS INGREDIENTS • • • • • • • • •

8 beef hot dogs 8 hot dog buns 8 slices tomato, cut in half ½ cup finely chopped white onion 16 small kosher dill pickle spears ¾ cup sweet pickle relish ½ cup yellow mustard 1 tsp celery salt 16 small pepperoncini

DIRECTIONS 1.

2.

Prepare outdoor grill for direct grilling over medium heat. Place hot dogs on hot grill rack; cook 10 minutes or until grill marks appear and internal temperature reaches 165°, turning frequently.

Place hot dogs in buns; evenly top with tomato, onion, pickle spears, pickle relish, and mustard; sprinkle with celery salt and serve with pepperoncini.

SUMMER 2020 | backyard grilling | 33

SMOKY TURKEY BURGER with Smashed Avocado & Black Bean Salsa INGREDIENTS • • • • • • • • • •

1¼ pounds ground turkey 1 tbsp garlic powder 2 tsp ground cumin 2 tsp smoked paprika 1 large avocado 2 tsp fresh lime juice 4 slices Monterey Jack cheese 4 hamburger buns 4 bibb lettuce leaves ¾ cup jarred black bean & corn salsa

DIRECTIONS 1.

2.

3.

Prepare outdoor grill for direct grilling over medium heat. In large bowl, gently mix turkey, garlic powder, cumin, and paprika until blended; do not overmix. Form mixture into four ½-inch-thick patties.

In small bowl, with fork, mash avocado and lime juice.

Place burgers on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. About 2 minutes before burgers are done, top burgers with cheese and place buns, cut side down, on hot grill rack; cook 2 minutes or until buns are toasted and cheese melts. Spread smashed avocado on bottom burger buns; serve burgers in buns topped with lettuce and salsa.

SUMMER 2020 | backyard grilling | 35

GRILLED STEAK & AVOCADO SUMMER SALAD INGREDIENTS • • • • • • • • • • •

1 pound boneless petite sirloin steak 3 tbsp olive oil ½ tsp kosher salt ½ tsp freshly ground black pepper 1 large red onion, sliced into ½-inch-thick slices 1 tbsp red wine vinegar 1 package (5 ounces) spring mix 2 medium heirloom tomatoes, chopped 2 medium ripe avocados, peeled, pitted, and chopped ¼ cup fresh cilantro leaves ¼ cup sliced almonds

DIRECTIONS 1.

2.

3.

Prepare outdoor grill for direct grilling over medium-high heat.

Rub steaks with 1½ teaspoons oil; sprinkle with ¼ teaspoon each salt and pepper. Brush onion with 1½ teaspoons oil.

Place steaks and onion on hot grill rack; cover. Cook onion 4 minutes or until lightly charred, turning once; cook steaks 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer onion and steaks to cutting board; cover steaks loosely with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Slice steaks against the grain; cool onion and chop.

In large bowl, whisk vinegar and remaining ¼ teaspoon each salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil. Fold in spring mix, tomatoes, avocados, and onion; serve topped with cilantro, almonds, and steak.

PORTOBELLO CAPRESE BURGERS INGREDIENTS • • • • • • • •

1/ 3 cup olive oil 2½ tbsp balsamic vinegar 1 tbsp favorite hamburger seasoning 4 large portobello mushrooms, stems removed 4 slices mozzarella cheese 4 burger or sandwich buns 8 slices tomato 4 large fresh basil sprigs

DIRECTIONS 1.

2.

3.

4.

Prepare outdoor grill for direct grilling over medium-high heat.

In small bowl, whisk oil, vinegar, and hamburger seasoning until combined.

Wipe tops of mushrooms with damp paper towel. Place mushrooms in large zip-top plastic bag; pour oil mixture into bag. Seal bag, pressing out excess air. Massage mushrooms in bag to coat with marinade; let stand at room temperature 15 minutes.

Remove mushrooms from marinade. Place mushrooms gill side up on hot grill rack; cook, uncovered, 13 minutes. Turn mushrooms; cook 5 minutes. Top each mushroom with 1 slice mozzarella; cover and cook 2 minutes longer or until cheese melts.

Place mushrooms on bottom buns; evenly top with tomato slices, basil sprigs, and top buns.

TASTE SUMMER IN EVERY BITE OF OUR

FAMILY MADE PRODUCTS

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Ketchup not available in all stores.

Black Bea

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n Salsa

Recipe Ingredients

2 (15 ounce) ca 1 (14.5 ounc ns BUSH’S ® Black B ea e) 2 (10 ounce) can whole kernel corn ns, drained and rinsed , drained cans Red G ® old Origin Diced Tomat al Tex-Mex oe Petite 1 (14.5 ounc s & Green Chilies e) can Red Gold ® Diced 1/2 cup chop Tomatoes, dr pe 2 tablespoon d green onions ained s chopped fr esh cilantro Salt and blac k pepper to taste

Directions

In a large bo w Refrigerate l combine all ingredient for several ho s, stir to com flavors. Ser ve with chip urs or overnight to blen bine. d the s or crackers .

The leading low carb lifestyle

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Spicy Garlic & Herb Shrimp

Kick off the summer season with Aqua Star’s Peeled Jumbo Shrimp.

Use in your favorite recipes!

Freshly Flash Frozen • Invidually Hand Peeled & Deveined • Responsibly Sourced

Ingredients: 1 lb Aqua Star 26/30 Peeled, Tail-On Shrimp, thawed 5 Cloves Garlic 2 Tbsp Olive Oil

Marinade: In a large bowl, combine garlic, olive oil, parsley, crushed red pepper flakes, salt, and pepper. Add in Shrimp and marinate for 30 minutes.

Cook: Heat a sautÊ pan over medium-high heat. Add shrimp and all the marinade and cook for 3—4 minutes on each side.

Serve: Serve shrimp over rice or pasta for a complete meal or, for an appetizer, skewer the shrimp prior to cooking and cook for 3-4 minutes per side. Enjoy!

IF YOU COULD PUT SUMMER ON A SKEWER,

it would taste like this.

Summer in the South. Not only is it hot outside, it’s sizzling on the grill. So, grab a cold beverage and get going with our Chicken & Pineapple Kabobs – the perfect dish to celebrate the season.

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1 tsp Dried Parsley Âź tsp Crushed Red Pepper Flakes Salt & Pepper to taste

SUMMER 2020 | summer sammies | XX

SUMMER

perfect for a picnic at the Park

al fresco dinner at home

busy summer evenings

SAMMIES

SHEET-PAN BALSAMIC STEAK, ONION & SWISS SANDWICH INGREDIENTS

DIRECTIONS

• • • • • • •

2.

•

• •

1¼ pounds boneless Kansas City strip steak ½ cup balsamic vinaigrette ½ medium white onion, thinly sliced 2 tsp olive oil 4 ciabatta rolls, halved lengthwise ¼ cup garlic aioli mayo 2 tbsp shredded Parmesan cheese ½ cup drained sliced roasted red peppers 4 slices Swiss cheese 1 cup loosely packed baby arugula

1.

3.

4.

Place steak in large zip-top plastic bag; pour vinaigrette over steak. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.

Preheat broiler on high. Place steak on rimmed baking pan; pour remaining vinaigrette in bag over steak and broil 4 minutes. In small bowl, toss onion and oil. Turn and move steak to 1 side of pan; spread onion on opposite side. Broil 4 minutes or until internal temperature of steak reaches 140° for medium-rare. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Preheat oven to 400°. Place rolls, cut side up, on second rimmed baking pan; bake 8 minutes or until toasted. In small bowl, stir mayo and Parmesan cheese.

Slice steak against the grain. Spread bottom halves of rolls with mayo mixture; top with steak, onion, peppers, Swiss cheese, arugula, and top halves of rolls.

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SUMMER 2020 | summer sammies | 45

GRILLED TILAPIA SANDWICH with Lemon-Dill Spread INGREDIENTS • • • • • • • • • • •

½ cup light mayonnaise 2 tbsp Dijon mustard 1 tbsp fresh lemon juice 2 tsp chopped fresh dill fronds 1½ tsp Creole or Cajun seasoning 1 tsp lemon zest 4 tilapia fillets (about 1¼ pounds) Nonstick cooking spray 4 onion buns or mini sub buns 1 cup baby spinach leaves or baby arugula 2 medium Roma tomatoes, thinly sliced

DIRECTIONS 1.

2.

3.

Prepare outdoor grill for direct grilling over medium heat. In small bowl, stir mayonnaise, mustard, lemon juice, dill, ½ teaspoon Creole seasoning, and lemon zest until well combined; cover and refrigerate until ready to serve.

Sprinkle both sides of tilapia with remaining 1 teaspoon Creole seasoning and spray with nonstick cooking spray. Place tilapia on hot grill rack and cook 6 to 8 minutes or until tilapia turns opaque throughout and internal temperature reaches 145°, turning once halfway through cooking. Place buns, cut side down, on grill and cook 1 minute or until toasted.

Spread about 2 tablespoons mayonnaise mixture on cut sides of each bun. Fill buns with tilapia, spinach, and tomato slices to serve.

BLT

with Sriracha-Basil Mayo INGREDIENTS • • • • • • • • • •

12 slices smoked bacon, cut crosswise in half 3 tbsp mayonnaise 1½ tsp chopped fresh basil leaves 1½ tsp sriracha chili sauce 8 slices favorite bread, toasted 8 thick slices tomatoes ¼ tsp kosher salt ½ tsp freshly ground black pepper 8 slices pepper Jack cheese 4 large lettuce leaves

DIRECTIONS 1.

2.

3.

Preheat oven to 400°; line rimmed baking pan with parchment paper. Place bacon slices on the parchment paper; bake 20 minutes or until browned and crispy.

In small bowl, stir mayonnaise, basil, and chili sauce.

Evenly spread 4 slices of toast with Sriracha-Basil Mayo; evenly top with tomatoes and sprinkle with salt and pepper. Evenly top with bacon, cheese, and lettuce; close sandwiches and cut in half.

NOTES Try this sandwich with Lemon-Thyme Mayonnaise by stirring together 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest and ½ teaspoon chopped fresh thyme leaves.

Carefully curated flavors crafted to delight with

Want more info? Call 1-800-MY DAIRY or visit www.turkeyhill.com/new/triopolitan

©2018 TURKEY HILL DAIRY 02240DE18IP

every bite!

SUMMER 2020 | summer sammies | 47

CHICKEN CAESAR SALAD SANDWICHES INGREDIENTS • • • • • • • • •

4 boneless, skinless chicken breasts (about 6 ounces each) ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper Nonstick cooking spray 1 romaine lettuce heart, cut lengthwise in half 4 large rolls of your choice, cut lengthwise in half ½ medium tomato, chopped ½ cup creamy Caesar salad dressing 1/ 3 cup shredded Parmesan cheese

DIRECTIONS 1.

2.

3.

Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle chicken with ¼ teaspoon each salt and pepper; spray both sides with cooking spray. Place chicken on hot grill rack; cover and cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning 2 or 3 times during cooking. Transfer chicken to cutting board and loosely cover with aluminum foil; let stand 5 minutes.

Meanwhile, spray all sides of lettuce and cut sides of rolls with cooking spray. Place lettuce and rolls, cut side down, on hot grill rack. Cover and cook lettuce 5 to 7 minutes or until lightly charred and tender-crisp, turning once during cooking; cook rolls 1 to 2 minutes or until lightly browned. Chop lettuce into 1-inch pieces.

In large bowl, toss tomato, dressing, cheese, lettuce, and remaining ¼ teaspoon each salt and pepper. Place chicken on bottom halves of rolls; evenly top with salad and close sandwiches to serve.

DID YOU

know?

Mushrooms are a superfood packed with more than 12 vitamins and minerals.

Try blending chopped mushrooms with ground meat to reduce the fat up to 25% and add nutrition to some of your favorite dishes; like burgers, meatballs, meatloaf, tacos, lasagna, pasta sauce and more.

Find healthy recipe ideas and more at: highlinemushrooms.com

SUMMERS HERE. and so is plant-based grilling.

GRILLED CAULIFLOWER FLATBREAD (Serves 2)

INGREDIENTS • 1 head of cauliflower • ¼ cup vegan BBQ sauce • 1 vegan flatbread or naan • ½ cup Sabra® Roasted Red Pepper Hummus • ½ cup sliced white button mushrooms

DIRECTIONS 1. Preheat grill on high heat for 10 minutes.

2. Slice cauliflower into 1-inch-thick steaks.

Brush with 2 Tbsp BBQ sauce.

3. Grill on high heat, 4 minutes per side.

Remove from grill; chop into bite-sized pieces.

4. Lower grill to medium heat.

5. Spread Sabra® Roasted Red Pepper Hummus on flatbread or naan, then top with cauliflower and mushrooms.

6. Place flatbread directly on grill, over medium heat; grill covered for 6–8 minutes.

7. Cut and garnish with 2 Tbsp BBQ sauce.

Serve immediately. Refrigerate any leftovers.

Wonderful Taste and Enticing Aroma make this the rice for a Perfect Summer Salad.

Authentic and natural MahatmaÂŽ Thai Jasmine Rice and Mahatma Basmati Rice complement your meal with gourmet flavor and exotic scent. mahatmarice.com

Š 2018 Riviana Foods, Inc.

52 | kids club: fruity tostadas | SUMMER 2020

FRUITY TOSTADAS INGREDIENTS • • • • • • • • • • •

1½ tbsp brown sugar 1 tsp ground cinnamon 8 (4-inch) street taco flour tortillas Nonstick cooking spray 1/ 3 cup part skim ricotta cheese 1 kiwi, peeled and chopped 1 small banana, sliced 1 small ripe peach, pitted and chopped ¼ cup blueberries ¼ cup raspberries 1 tsp chopped fresh cilantro

DIRECTIONS 1.

2.

3.

Prepare outdoor grill for direct grilling over medium heat. In small bowl, stir 1 tablespoon sugar and cinnamon. Place tortillas on rimmed baking pan; lightly spray with cooking spray and sprinkle with cinnamonsugar mixture.

Place tortillas, cinnamon-sugar side up, on hot grill rack; cover and cook 1 minute. Turn off burners on 1 side of grill; transfer tortillas to unlit side of grill. Cover and cook 8 minutes or until tortillas are crisp.

In small bowl, stir cheese and remaining ½ tablespoon sugar.

In medium bowl, toss remaining ingredients. Spread grilled side of tortillas with ricotta mixture; top with fruit mixture.

KIDS!

Ask a grown-up to help with the grilling portion of this recipe.

We have suggested some fruit options, but mix and match with all your favorites – you can’t go wrong!

Ricotta cheese is often used in lasagna, so it can pair well with sweet or savory toppings. If you leave the sugar and cinnamon out it tastes great with veggies. If you’re not a fan of fruits, ask your parents to grill some of your favorite veggies for toppings instead.

Delicious on-the-go Solutions for day-long fun.

KC Pride Beef and the freshest produce around.

It’s going to be a flavorful summer.