Gatherings Summer 2022

GATHERINGS summer

VEGGIES

Melons Sweet Summertime Treats Weeknight Dinners

Summer 2022

Freezer pleasers.

Fresh eats in season!

Celebrate the summer season with fresh, in-season fruits and vegetables! There’s no better time of year to pile your

plate high with richly flavored, colorful produce. We’ve included special sections on Melons and Summer Veggies, but our Weeknight Dinners section is also jam-packed with some of our favorite recipes that highlight fresh ingredients.

Of course, it’s not all fruits and veggies all the time. We’ve also included a few Sweet Summer Treats we are positive you will love. Adults will enjoy these, but kids will be especially interested – make sure you try our Lucky Charms

Frozen Yogurt Pie, possibly the most perfect cool treat for a sunny afternoon. Speaking of kid-friendly favorites – as the evenings start to cool off, s’mores season will be back in full effect. Enjoy the flavors of our S’mores Truffle Pops, our Kids Club feature this season, without the need to build a fire.

The short, cool days of fall will be here soon enough. Soak up all the flavors of summer while it lasts!

CONTENTS 9 • Melons

Watermelon Bites

18 • Summer Veggies

Grilled Fruit Salad with Balsamic Drizzle

Melon Sangria

Grilled Summer Veggie & Mozzarella Panini

Cajun Fried Corn on the Cob

31 • Sweet Summertime Treats

Whole-Grain Linguine with Carrot Top Pesto, Chicken & Grilled Vegetables

Quinoa-Crusted Salmon Over Kale Pesto Zoodles

Star-Spangled Berries and Whipped Yogurt Cream

Grilled EverythingSpiced Stuffed Chicken

No-Bake StrawberryLime Bars

Lemon-Basil Strawberry Icebox Cake

Grilled Strawberry Skewers with PistachioQuinoa Salad

Grilled Veggie & Quinoa Bowls

42 • Weeknight Dinners

Lucky Charms Frozen Yogurt Pie

56 • Kids Club

Grilled Summer Veggie Pesto Salad

Grilled Prosciutto & Tomato Ricotta Toast

S’mores Truffle Pops

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

Marinated Jerk Chicken with Peach-Mango Salsa

Red Potato Salad with Creamy Dill Dressing

BUY4 EARN 4

EARN 4 BONUS BOX TOPS WHEN YOU BUY 4 PARTICIPATING PRODUCTS IN ONE TRANSACTION 7/27/2022-9/14/2022.

RECEIPT

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CASH FOR SCHOOLS

For every 4 participating Box Tops for Education (BTFE) products purchased in a single transaction between 7/27/22 and 09/14/22, you can earn 4 Bonus Box Tops for your BTFE-eligible enrolled school. This offer excludes single serve yogurt cups, Nestle, Paper Mate and Lysol products.

To redeem, your eligible receipt must be scanned in the App within 14 DAYS of your BTFE product purchase. Limit 1 claim per receipt. Limit 1 claim per user per 7 days. See www.BTFE.comfor App Terms of Service, Official Program Rules, and Privacy Policy. Standard data rates may apply.

TM

Easy Skillet Lasagna

IT’S NOT PASTA NIGHT. ® IT’S PREGO NIGHT. ©2022 Campbell Soup Company. All rights reserved.

Quick Spaghetti & Meatballs

Find these recipes and more at Campbells.com/prego

Discover why

ONLY DAISY

®

Cottage Cheese will do.

Elevate your eating experience with America’s number one cottage cheese brand.* Learn more at daisybrand.com. ©2022 Daisy Brand, LLC. *Source IRI, Volume 52 week ending 4/17/2022.

Consider lunch done

with back-to-school faves. © 2022 Kraft Foods

SUMMER 2022 | melons | 9

MELONS

We can’t name a more refreshing summer snack.

Not only are melons sweet and tasty, their water content means they’re also super hydrating – perfect for a hot day.

WATERMELON BITES

INGREDIENTS • • • • • • •

½ cup crumbled feta cheese ¼ (8-ounce) package cream cheese, softened 2½ tsp chopped fresh basil 12 (3 x 1½ x ½-inch) pieces watermelon 4 strawberries, hulled and thinly sliced lengthwise ¼ cup blueberries 2 tbsp balsamic glaze

DIRECTIONS 1.

2.

In food processor, pulse cheeses and 2 teaspoons basil until combined.

Transfer cheese mixture to small zip-top plastic bag; snip bottom corner with kitchen scissors.

Top watermelon pieces with cheese mixture, strawberries, and blueberries; drizzle with balsamic glaze and sprinkle with remaining ½ teaspoon basil.

10 | melons | SUMMER 2022

WHY WATERMELON? Watermelon is perhaps the most iconic symbol of summer found on a picnic table. This refreshing and succulent summer fruit is a mainstay of summer snacking, but it has several health benefits, too.

It’s low in calories, at about only 80 per two cups.

And because 90% of a watermelon’s weight is water, it’s an especially good snack while trying to lose weight, as it can help replenish electrolytes post-workout.

Nutritionally, watermelon is a powerhouse, containing many essential vitamins and minerals, including vitamins A, B6, and C, potassium, magnesium, thiamin, and phosphorus. A ripe, red watermelon is also one of the few foods containing lycopene, a powerful antioxidant that can fight free radicals in the body.

One little known fact about watermelon is that it’s a type of berry; another is that both the rinds and seeds are edible. For example, the seeds can be eaten plain or roasted, and the rind can be pickled or used in stir-fries.

Here are a few tips for choosing a watermelon.

A yellow underside indicates ripeness—not to be confused with a yellow watermelon. Also, you’ll hear a hollow sound when you rap on the outside of the melon if it’s ripe.

Many people prefer eating watermelon as is, in slices or cubes—or as part of a nourishing summer fruit salad. But watermelon is a pretty multifunctional fruit and can absorb many flavors.

Try sprinkling some salt on it or heating it up with some spicy pepper.

Watermelon can also be the basis for a delicious smoothie, parfait or ice cream float. Try infusing some water with cut-up watermelon or concoct a refreshing watermelon spritzer cocktail. Toss some watermelon in a poke bowl, grain salad, or give it a starring role in homemade salsa or a fruit pizza dessert. And there’s nothing like eating frozen watermelon balls on a hot summer day.

No matter how you slice it, watermelon is a nutrient dense, heart-healthy specimen of summer deliciousness that’s as delectable as it is versatile.

GRILLED FRUIT SALAD

WITH BALSAMIC DRIZZLE INGREDIENTS • • • • • • •

8 large strawberries, hulled 1 cantaloupe, rind removed, halved crosswise, seeded and cut into 1-inch-thick half-moons 1 seedless watermelon, rind removed, halved crosswise and cut into 1-inch-thick half-moons Nonstick cooking spray 1 cup crumbled feta cheese 2 tbsp balsamic glaze 2 tbsp chopped fresh basil

DIRECTIONS 1.

2.

3.

Prepare outdoor grill for direct grilling over medium-high heat. Spray strawberries, cantaloupe, and watermelon with cooking spray. Place fruit on hot grill rack; cook strawberries 3 minutes, and cantaloupe and watermelon 6 minutes or until grill marks appear, turning once.

Transfer fruit to cutting board and cool; cut 4 strawberries, cantaloupe, and watermelon into 1-inch pieces.

In large bowl, toss cut fruit and cheese.

Serve 8 cups fruit salad drizzled with balsamic glaze and sprinkled with basil; cover and refrigerate remaining fruit salad and 4 whole strawberries up to 1 day.

SUMMER 2022 | melons | 11

MELON SANGRIA

INGREDIENTS • • • • • • • • •

1 bottle (1.5 liters) or 2 bottles (750 ml each) white wine such as Riesling or Moscato ½ cup orange-flavored liqueur such as Grand Marnier™ or Triple Sec ½ cup granulated sugar 1/ 3 cup fresh lime juice 2 small lemons, thinly sliced, seeds removed 3 cups cantaloupe melon balls 3 cups honeydew melon balls 1 (1-liter) bottle ginger ale, chilled Fresh mint sprigs for garnish, optional

DIRECTIONS 1.

2.

In large pitcher, stir wine, liqueur, sugar, and lime juice until sugar dissolves. Add lemon slices and melon balls; refrigerate at least 4 hours or up to overnight.

To serve, stir in ginger ale; pour into glasses and garnish with mint sprigs, if desired.

NOTES Vary the size of the melon balls for visual appeal.

Soft , Sweet and SALTY.

©2022 King’s Hawaiian Bakery West, Inc.

FIND ® KING’S HAWAIIAN BREAD IN THE BAKERY

Celebrate Summer From simple summer meals to desserts for your sweet tooth, quality brands make better summer moments.

Find more quick, simple treats at ReadySetEat.com.

PAM ® No-Stick Cooking Spray 5–6 oz.

Hebrew National ® Beef Franks 10.3 oz.

Gulden’s ® Spicy Brown Mustard 12 oz.

Hunt’s ® Ketchup 20 oz.

97

calories

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.

©2021 Conagra Brands, Inc. All Rights Reserved.

Reddi-wip ® 6.5 oz.

t Dog o H n erica m A l l A

© Mondelēz International group

get your sweat on.

$100k of summer prizes

NO PURCHASE NECESSARY TO ENTER OR WIN. Begins at 12:00 a.m. ET on 05/23/22 & ends 11:59 p.m. ET on 08/31/22. Open to legal U.S. residents who are 18 years of age or older as of the date of entry. Void where prohibited by law. For complete Official Rules visit www.vitacoco.com/sweaty.

summer

VEGGIES The time is now to take advantage of the very best corn on the cob, tomato, and squash of the entire year. Plus, try some other peak-season produce you might not normally reach for, like eggplant.

SUMMER 2022 | summer veggies | 19

GRILLED SUMMER VEGGIE & MOZZARELLA PANINI INGREDIENTS • • • • • • • • • • •

1 large eggplant, sliced into ¾-inch-thick rounds 1 large zucchini, cut lengthwise into ¾-inch-thick slices 1 medium red onion, sliced into ½-inch-thick rounds 1 tbsp olive oil 1 tsp garlic powder 1/ 3 cup prepared pesto 8 slices whole-grain bread 1/ 3 cup drained and sliced jarred roasted red peppers 2 tbsp balsamic vinegar 4 ounces fresh mozzarella, sliced 8 large fresh basil leaves

CAJUN FRIED CORN ON THE COB INGREDIENTS • • • • • • • • • • •

6 cups vegetable oil 12 (6-inch) wooden skewers 6 ears fresh corn, husks and silks removed, cut crosswise in half 1 large egg ½ cup whole milk 1 tsp salt ¼ tsp ground black pepper 2/ 3 cups all-purpose flour 1 tbsp Cajun seasoning 1/ 3 cup buttermilk ranch dressing 2 green onions, thinly sliced

DIRECTIONS 1.

2.

3.

4.

Attach deep fryer thermometer to side of large saucepan; add oil and heat over medium heat 10 minutes or until oil temperature reaches 325°. Insert skewers halfway into 1 end of each piece of corn.

In wide, shallow dish, whisk egg, milk, salt, and pepper. In separate wide, shallow dish, whisk flour and Cajun seasoning.

In 4 batches, roll corn in egg mixture, then in flour mixture to coat, shaking off excess; carefully add to hot oil and cook 5 minutes or until golden brown, turning once. Transfer corn to paper towel-lined rimmed baking pan; cool 5 minutes.

Serve corn drizzled with dressing and sprinkled with onions.

DIRECTIONS 1.

2.

Prepare outdoor grill for grilling over medium-high heat. Brush both sides of eggplant, zucchini, and onion with oil; sprinkle with garlic powder. Place vegetables on hot grill rack; cover and cook 10 minutes or until grill marks appear, turning once.

Spread pesto over 4 slices bread; top with eggplant, zucchini, onion, and peppers. Drizzle peppers with balsamic vinegar; top with cheese, basil, and remaining 4 slices bread. Place sandwiches on hot grill rack; cover and cook 5 minutes or until cheese is slightly melted, turning once and pressing down occasionally with spatula.

GRILLED PROSCIUTTO & TOMATO RICOTTA TOAST INGREDIENTS • • • • • • •

1 (3-ounce) package sliced prosciutto, torn into 2-inch pieces ½ (10-ounce) package cherry tomatoes, halved ½ cup packed baby arugula 4 (3/4-inch-thick) slices ciabatta bread Nonstick cooking spray ½ cup ricotta cheese Cracked black pepper for garnish, optional

DIRECTIONS 1.

2.

3.

4.

Prepare outdoor grill for indirect grilling over medium-high heat. In medium bowl, toss prosciutto, tomatoes, and arugula.

Spray both sides of bread with cooking spray. Place bread on hot grill rack over lit side of grill; cover and cook 3 minutes or until grill marks appear, turning once. Turn off 1 side of grill.

Spread toasts with cheese; top with prosciutto mixture. Place toasts on hot grill rack over unlit side of grill; cover and cook 7 minutes or until heated through and top is lightly browned.

Makes 4 toasts.

Serve toasts garnished with pepper, if desired.

Superior Burgers Start with Wisconsin Cheese

LOADED CHORIZO PATTY MELT Servings 6

Ingredients 1 can (15 ounces) black beans, rinsed and drained 3/4 teaspoon ground cumin 1/2 teaspoon ground chipotle chili pepper 1 1/2 pounds lean ground beef (80% lean) 1/2 pound uncooked bulk chorizo sausage Salt and pepper 6 ounces Wisconsin Cheddar cheese, cut into six slices (1 ounce each) 6 ounces Wisconsin Queso Quesadilla cheese, cut into six slices (1 ounce each) 6 whole wheat buns, split 1 cup refried beans 1 cup guacamole 1 1/2 cups pico de gallo, drained

Instructions Grease grill grate. Heat grill to medium. Combine the black beans, cumin and chipotle chili pepper in a large bowl. Crumble ground beef and chorizo over mixture; mix just until combined.

Form into six patties, about 1/3 pound each. Season with salt and pepper. Grill burgers, covered, over medium heat for 5-8 minutes on each side or until a thermometer inserted in patties reads 160°F. Top with cheddar and queso quesadilla slices. Cover and cook for 1-3 minutes longer or until cheese is melted.

Spread bun bottoms with refried beans and guacamole; top with burgers and pico de gallo. Replace bun tops.

WISCONSINCHEESE.COM © 2021 Dairy Farmers of Wisconsin

SUMMER 2022 | summer veggies | 21

WHOLE-GRAIN LINGUINE WITH CARROT TOP PESTO, CHICKEN & GRILLED VEGETABLES INGREDIENTS • • • • • • • • • • • • • •

8 baby potatoes ½ (16-ounce) package whole-grain linguine pasta 1 bunch carrots, carrots halved lengthwise, green leaves removed and reserved 1 garlic clove ¼ cup fresh basil leaves ¼ cup shredded Parmesan cheese ¼ cup pine nuts 2 tbsp fresh lemon juice ½ cup olive oil 1 pound boneless, skinless antibiotic-free chicken breasts ¾ tsp kosher salt ½ tsp ground black pepper 1 medium zucchini, cut on bias into 1/2-inch-thick slices ¼ cup crumbled feta cheese

DIRECTIONS 1.

GRILLED VEGGIE & QUINOA BOWLS INGREDIENTS • • • • • • • • • •

3 green onions, ends trimmed 2 Roma tomatoes, halved lengthwise 1 ear fresh corn 1 medium red pepper, halved lengthwise and seeded 2 cups halved radishes 1 ¼ cups Mexican flavored marinade 1 small avocado, peeled and pitted 2 tbsp plain nonfat Greek yogurt 2 (8.8-ounce) packages ready to serve organic red & white quinoa ¼ cup roasted salted sunflower seeds

DIRECTIONS 1.

2.

3.

4.

Place onions, tomatoes, corn, pepper, and radishes in large ziptop plastic bag; pour 1 cup marinade over vegetables. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 1 hour.

In medium bowl, mash avocado with back of fork. Whisk in yogurt and remaining 1/4 cup marinade; cover and refrigerate.

Prepare outdoor grill for direct grilling over medium-high heat. Remove vegetables from marinade; discard marinade.

Place vegetables on hot grill rack; cover and cook onions and tomatoes 5 minutes, and corn, pepper, and radishes 10 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board. Cut onions, tomatoes, and pepper into 1-inch pieces; cut corn kernels from cob.

Prepare quinoa as label directs; divide into 4 bowls. Top quinoa with vegetables and avocado mixture; sprinkle with sunflower seeds.

2.

3.

4.

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

Heat large covered saucepot of salted water to a boil over high heat. Add potatoes and cook 10 minutes, adding pasta when necessary and cooking as label directs; drain. Cool potatoes and cut in half; return pasta to saucepot and cover to keep warm.

Coarsely chop carrot leaves (you should have about 11/2 cups).

In food processor, purée carrot leaves, garlic, basil, Parmesan cheese, pine nuts and lemon juice, scraping down bowl with rubber spatula occasionally; with processor running, slowly add 6 tablespoons oil.

Coat chicken with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In large bowl, toss zucchini, potatoes, carrots, remaining 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Place chicken and vegetables on hot grill rack; cover and cook chicken, potatoes, and carrots 10 minutes, and zucchini 8 minutes or until internal temperature of chicken reaches 165° and vegetables are tender, turning once.

Add 1/2 cup pesto to pasta; toss. Cut carrots crosswise into thirds; slice chicken. Serve chicken and vegetables over pasta sprinkled with feta cheese.

SUMMER 2022 | summer veggies | 23

QUINOA-CRUSTED SALMON OVER KALE PESTO ZOODLES INGREDIENTS Kale Pesto • • • • • •

1 garlic clove, coarsely chopped 2 cups packed torn kale leaves 1 cup packed fresh basil leaves ½ cup coarsely chopped hazelnuts ½ cup extra virgin olive oil ¼ cup grated Parmesan cheese plus additional for garnish, optional

Quinoa-Crusted Salmon • • • • •

Nonstick cooking spray 4 skinless salmon fillets (about 4 ounces each) ¼ tsp salt ¼ tsp ground black pepper ¾ cup cooked quinoa

• •

1 tbsp extra virgin olive oil ½ medium eggplant, cut into ½-inch pieces (about 1½ cups) ¼ tsp salt ¼ tsp ground black pepper 2 medium yellow squash and/or zucchini, spiralized (about 1 pound) ¼ cup drained oil-packed julienne cut sun-dried tomatoes

Zoodles • • • •

DIRECTIONS Kale Pesto 1.

In food processor, pulse garlic, kale, basil, and hazelnuts until finely chopped. With processor running, slowly add oil and process until combined.

Add cheese and pulse until combined.

Quinoa-Crusted Salmon 2.

Place oven rack 4 to 5 inches from broiler. Preheat broiler to high. Spray rimmed baking pan with cooking spray. Sprinkle salmon with salt and pepper; place on prepared pan. Broil 5 minutes; turn salmon and spray with cooking spray. Evenly press quinoa onto salmon; broil 7 minutes or until internal temperature reaches 145°.

Zoodles 3.

4.

5.

In large skillet, heat 1 teaspoon oil over mediumhigh heat; add eggplant, salt, and pepper. Cook 1 minute, undisturbed; cook 5 minutes or until golden brown, stirring occasionally. Transfer egg-plant to bowl.

In same large skillet, heat remaining 2 teaspoons oil over medium-high heat; add squash and/or zucchini and cook 5 minutes or until tender-crisp.

Stir in tomatoes, ½ cup pesto, and eggplant.

Serve zoodle mixture topped with salmon; sprinkle with cheese and serve with additional pesto, if desired.

Close with Confidence! ©2022 Reynolds Consumer Products LLC

Enjoy delicious Simply Orange®

Honestly Simple® ©2018 Simply Orange Juice Company.

MAKE DELICIOUS SNACKS A PART OF YOUR DAY.

® ©SARGENTO FOODS INC. All Rights Reserved. RITZ is a registered trademark of Mondelez International group, used under license.

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!

Fruit and Nut Yogurt Bark Prep Time 10 mins + 3 hrs (for freezing)

Cook Time N/A

Serves 12

Serving Size 1 piece

Ingredients

Instructions

4 (5.3-oz) containers Chobani® Zero Sugar* Vanilla 1 cup thinly sliced strawberries ½ cup blueberries ½ cup chopped kiwi ¼ cup chopped toasted walnuts ½ teaspoon flaky sea salt

1. Line a large sheet pan with parchment paper.

2. Stir the yogurt in each container until smooth, then spread on the parchment paper into a 14x11" rectangle.

3. Arrange the berries, kiwi, and walnuts evenly over the yogurt.

Sprinkle salt evenly over top.

4. Place the pan in the freezer until the bark is completely frozen, about 3 hours.

5. Break or cut the yogurt bark into 12 equal pieces and carefully peel off the parchment paper. Let stand at room temperature for 5 to 10 minutes to soften before eating. *Not a low calorie food. ©2022 Chobani, LLC

SUMMER 2022 | sweet summertime treats | 31

SWEET

summertime These dessert recipes are instant keepers! Not only are they quick and easy to put together, they’re super refreshing for enjoying on a hot summer day. Which one will you try first?

T R E AT S

N O - B A K E S T R A W B E R R Y- L I M E B A R S INGREDIENTS

DIRECTIONS

• • • •

Nonstick cooking spray 6 tbsp unsalted butter 1½ cups graham cracker crumbs 2 tbsp brown sugar

1.

•

½ cup coarsely chopped strawberries plus additional slices for garnish, optional ½ cup sweetened condensed milk 1 (8-ounce) package cream cheese, cut into small pieces, room temperature ¼ cup granulated sugar 1 tbsp fresh lime juice 1 tbsp fresh lime zest plus additional for garnish, optional ½ tsp vanilla extract ½ cup whipped creamer

Crust

Filling • • • • • • •

Crust

Spray 8-inch square baking dish with cooking spray. In large microwave-safe bowl, heat butter in microwave oven on high 45 seconds or until melted; stir in graham cracker crumbs and brown sugar. Press graham cracker mixture into bottom of prepared dish; refrigerate 30 minutes or until firm.

Filling 2.

3.

Place oven rack 6 inches from source of heat; turn broiler to high. Spray rimmed baking pan In large bowl, with mixer on medium-low speed, beat strawberries and condensed milk 1 minute or until strawberries are slightly mashed. Add cream cheese, granulated sugar, lime juice, lime zest, and vanilla extract; beat 2 minutes or until smooth. Spread filling over crust; cover and freeze at least 4 hours or overnight.

Run knife around edges of dish to loosen bar; cut into 16 squares. Serve bars dolloped with whipped topping garnished with strawberry slices and lime zest, if desired.

Mad

prot

e w ith

ein-

Gre

pack

ek Y ogur t

ed

Bake ‘em, freeze ‘em, grab ‘em when you need ‘em!

INGREDIENTS 1 cup plain Greek Yogurt 2 medium ripe bananas 2 large eggs 2 cups oats (quick or old fashioned) 3 tbsp honey 1 ½ tsp baking powder ½ tsp baking soda ½ tsp vanilla extract Optional mix ins (½ cup each): chocolate chips, walnuts, blueberries

DIRECTIONS 1. Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.

2. Place Greek yogurt, bananas, eggs, oats, honey, baking powder, baking soda, and vanilla extract in a blender. Blend on high until smooth and oats well incorporated (~ 3 minutes).

3. Pour batter directly into prepared muffin tins.

Fill each cup no more than ¾ full.

4. Bake for 15 minutes until tops are golden.

Place pan on wire rack, let cool, and enjoy!

5. Freeze and store! Keep in an airtight container for 1-2 weeks.

Recipe by Ariel Johnston, RD. LD. The Tasty Balance

Explore the benefits of Greek yogurt and find more recipes at USDAIRY.COM

SUMMER 2022 | sweet summertime treats | 33

LEMON-BASIL STRAWBERRY ICEBOX CAKE INGREDIENTS • • • • • • • • • •

3 (14-ounce) packages frozen sliced strawberries 1 cup plus 2 tablespoons granulated sugar 1 tbsp plus 1 tsp fresh lemon juice 1 tbsp lemon zest 3 tbsp fresh minced basil ½ tsp ground black pepper 3 cups packed vanilla ice cream 2 (8-ounce) containers frozen whipped topping, slightly thawed 1½ (10.1-ounce) packages lemonflavored thin sandwich cookies 2 cups lemon curd

DIRECTIONS 1.

2.

3.

4.

5.

6.

7.

For strawberry filling, in medium saucepot, cook 5 cups strawberries, 1 cup sugar, 1 tablespoon lemon juice, lemon zest, basil, and pepper over medium heat 30 minutes or until slightly thickened, stirring occasionally; let cool.

For strawberry topping, in medium bowl, toss remaining strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice; let stand at room temperature 15 minutes.

Refrigerate ice cream 15 minutes to soften. In large bowl, stir together softened ice cream and whipped topping; place in freezer.

On bottom of 9-inch springform pan, cover bottom with single layer of cookies; fill gaps with broken cookie pieces. Evenly spread 2 cups ice cream mixture over cookies; freeze cake and ice cream mixture in bowl 15 minutes.

Evenly top ice cream layer with 1¼ cups strawberry filling; freeze 15 minutes. Evenly spread 1 cup lemon curd over strawberry layer; top with single layer of cookies and 2 cups ice cream mixture. Freeze cake and ice cream mixture in bowl 15 minutes.

Evenly spread remaining strawberry filling over ice cream layer; freeze 15 minutes. Evenly spread with remaining 1 cup lemon curd, single layer of cookies, and remaining ice cream mixture over strawberry filling. Freeze 30 minutes. Wrap with plastic wrap; freeze at least 2 hours or overnight.

To serve, run knife along inside edge of pan to loosen sides of cake, remove from pan. Cut cake with serrated knife; serve topped with strawberry topping.

SUMMER 2022 | sweet summertime treats | 35

LUCKY CHARMS FROZEN YOGURT PIE INGREDIENTS • • • • •

Nonstick cooking spray 1½ cups Lucky Charms® cereal 1 quart vanilla frozen yogurt, softened 2½ cups hulled strawberries, quartered and slightly mashed 1 cup blueberries and/or sliced bananas

DIRECTIONS 1.

2.

Spray 8-inch square dish with cooking spray; evenly spread cereal in dish. Evenly spoon yogurt over cereal; spread strawberries over top. Cover with plastic wrap; freeze at least 8 hours or until firm.

Let pie stand at room temperature 10 minutes before cutting into 9 squares; evenly top with blueberries and/or banana slices.

Fridge full of ‘nothing’?

m o e s t h T I e i n m l l e a k H n n h ’s a wit g m

MAKE TASTE, NOT WASTE. WE’RE ON THE SIDE OF FOOD

POMPEIAN HELPS YOU EAT AND LIVE WELL THIS HOLIDAY SEASON BEEF TENDERLOIN WITH DEMI GLACE AND CRISP VEGETABLES 8 SERVINGS

INGREDIENTS 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil 2 teaspoons kosher salt 2 teaspoons freshly cracked black pepper 1 lbs. peeled pearl onions 4 lbs. haricots verts 2 Tablespoons Pompeian Organic Extra Virgin Olive Oil 1/2 cup walnuts 1/2 cup watercress

PREPARATION 1. Preheat oven to 350 °F. 2. Bring a cast iron skillet to medium-high heat and lightly brush tenderloin with Pompeian Robust Extra Virgin Olive Oil. Season with kosher salt and pepper, then sear the tenderloin until evenly browned all over. You may have to keep turning to ensure that the meat is browned on all sides.

3. Remove tenderloin from heat and place directly into the oven with pearl onions. Roast for 15 minutes per pound for a perfect medium-rare (approximately 1 hour), remove from oven and allow to rest for 10 minutes before slicing.

4. Steam haricots verts for 5-8 minutes and arrange around sliced tenderloin and pearl onions on a platter. Drizzle with Pompeian Organic Extra Virgin Olive Oil, walnuts, watercress and serve.

VISIT POMPEIAN.COM/RECIPES FOR MORE DELICIOUS DISHES! MARINADES

EASY SUMMER VEGETABLE PASTA INGREDIENTS • • • • • • •

1 jar of Luigi Bonura’s Sicilian-Style Pasta Sauce 2 tablespoons olive oil, divided 1 medium zucchini, cut into 3/4-inch pieces 1 medium yellow summer squash, cut into 3/4-inch pieces 1 medium onion, chopped 1 medium eggplant, peeled and cut into 3/4-inch pieces 2 cups fresh mushrooms, sliced

• • • • • •

2 garlic cloves, minced 3/4 teaspoon crushed red pepper flakes 1/2 teaspoon salt, 1/2 teaspoon pepper 1 teaspoon dried oregano 1 tablespoon fresh parsley 1 package (14-1/2 ounces) uncooked shell pasta

INSTRUCTIONS 1. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pot.

2. In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add Luigi Bonura’s Sicilian-Style Pasta Sauce, salt and pepper. Stir in oregano; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

3. Meanwhile, cook pasta according to package directions. Drain; add pasta and squash to vegetable mixture. Top with parsley.

TALK ABOUT THE PERFECT

GET-TOGETHER

BUSHBEANS.COM | REDGOLDTOMATOES.COM

SPICY TOMATO BURGER PREP TIME: 10 MINUTES | COOK TIME: 10 MINUTES | SERVES: 4

INGREDIENTS:

COOKING DIRECTIONS:

1 lb

1. Combine the ground beef and diced tomatoes in a bowl.

Form into patties and season with salt and black pepper.

lean ground beef Salt and black pepper to taste

1 can

(14.5 oz) Red Gold® Petite Diced Tomatoes with Green Chilies, drained

1 can

(28 oz) Bush’s® Baked Beans

2. Place on grill and cook to the desired temperature, 160º for completely cooked burgers.

3. Serve with a can of Bush’s Baked Beans and top the burger with Red Gold Ketchup.

OPTION: For an added kick put a slice of pepper jack cheese into the center of each patty.

©2022 Bush Brothers & Company. Red Gold is a registered trademark of Red Gold, LLC. Elwood IN.

WEEKNIGHT DINNERS Many families are go, go, go this time of year with very little extra time for lengthy meal prep. These recipes are quick and perfect for enjoying at a backyard cookout.

Marinated Jerk Chicken with Peach-Mango Salsa

Star-Spangled Berries and Whipped Yogurt Cream

Red Potato Salad with Creamy Dill Dressing

the kind of good that brightens up your summer

Jamaican Ground Turkey Lettuce Wraps Ingredients: 1-1/2 c chopped fresh pineapple 4 tbsps diced red onion, divided 1 tbsp chopped green onion 1 tbsp chopped fresh mint 1 tsp lime peel 1 tbsp fresh lime juice 1 tsp honey 3/4 tsp salt, divided 1 package (16 ounces) Butterball® Fresh Ground Turkey 1-1/2 tbsps Caribbean jerk seasoning 1 tbsp garlic paste 1 tbsp ginger paste 1 tsp ground black pepper 2 tsps olive oil 2 heads Bibb lettuce Lime wedges (optional)

Directions: 1.

2.

3.

4.

Combine pineapple, 1 tbsp red onion, green onion, mint, lime peel and juice, honey and 1/4 tsp salt in medium bowl. Let stand until ready to serve.

Combine Butterball® ground turkey, jerk seasoning, garlic paste, ginger paste, pepper and remaining 1/2 tsp salt in medium bowl. Let stand 5 min.

Heat oil over med-high heat in medium skillet. Add remaining 3 tbsp red onion; cook 3 to 5 minutes. Add turkey mixture; cook, stirring occasionally, 8 to 10 min until turkey is brown.

Spoon turkey mixture into lettuce leaves. Top with pineapple mixture. Garnish with lime wedges.

Prep Time

Total Time

Servings

Calories

<15 minutes

4

<15 minutes

262 Per Serving

for turkey tips and more recipes visit Butterball.com

SUMMER 2022 | weeknight dinners | 45

MARINATED JERK CHICKEN WITH PEACH-MANGO SALSA PREP 25 min GRILL 10 min

INGREDIENTS • • • • • • • • • •

3 tbsp lower sodium jerk seasoning ¼ cup canola oil ¼ cup fresh lime juice 6 boneless, skinless chicken breasts 2 medium ripe peaches, pitted and chopped 1 medium ripe mango, peeled, pitted and chopped 3 tbsp finely chopped shallot 2 tbsp chopped fresh cilantro 2 tbsp finely chopped jalapeño pepper 1/ 8 tsp salt

DIRECTIONS 1.

2.

3.

4.

5.

In small bowl, whisk jerk seasoning, oil, 2 tablespoons lime juice, and 2 tablespoons water.

Place chicken in large zip-top plastic bag.

Pour marinade over chicken; seal bag, pressing out excess air. Massage chicken in bag to coat; refrigerate at least 1 or up to 8 hours.

Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss peaches, mango, shallot, cilantro, jalapeño, salt, and remaining 2 tablespoons lime juice.

Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°.

Serve chicken topped with salsa.

RED POTATO SALAD

WITH CREAMY DILL DRESSING PREP 20 min COOK 15 min

INGREDIENTS • • • • • • • •

3 pounds red new potatoes, cut into 3/4inch pieces ½ cup plain nonfat Greek yogurt ½ cup olive oil mayonnaise ¼ cup chopped fresh dill 3 tbsp stone ground mustard 2 tbsp apple cider vinegar 2 tbsp finely chopped shallot 1/ 8 tsp ground black pepper

DIRECTIONS 1.

2.

3.

In large saucepot, add potatoes and enough water to cover potatoes by about 2 inches; heat to a boil over high heat. Reduce heat to medium-low; simmer 15 minutes or until fork tender.

Drain potatoes; cool slightly and transfer to large bowl.

In small bowl, stir yogurt, mayonnaise, dill, mustard, vinegar, shallot, and pepper.

Add yogurt mixture to potatoes and toss; cover and refrigerate at least 1 hour.

STAR-SPANGLED BERRIES AND WHIPPED YOGURT CREAM PREP 35 min

INGREDIENTS • • • • • • • • •

1½ cups chopped strawberries ¾ cup blueberries ¾ cup raspberries 1 tbsp plus 1 tsp honey 1½ tsp fresh lemon juice 2/ 3 cup cold heavy cream 1 tsp vanilla extract 1 cup cold vanilla nonfat Greek yogurt 1 tsp finely grated lemon zest plus additional for garnish, optional

DIRECTIONS 1.

2.

3.

In small bowl, gently stir berries, 2 teaspoons honey, and lemon juice; let stand 30 minutes.

In medium bowl, with mixer on medium speed, beat cream, vanilla extract, and remaining 2 teaspoons honey 11/2 minutes or until stiff peaks form; fold in yogurt and lemon zest.

Divide berries into 6 small dessert dishes; top with yogurt cream and garnish with lemon zest, if desired. Serve immediately.

Grilled Everything-Spiced Stuffed Chicken

Grilled Strawberry Skewers with Pistachio-Quinoa Salad

Grilled Summer Veggie Pesto Salad

48 | weeknight dinners | SUMMER 2022

GRILLED EVERYTHINGSPICED STUFFED CHICKEN

GRILLED SUMMER VEGGIE PESTO SALAD

PREP 15 min GRILL 15 min

PREP 10 min GRILL 15 min

INGREDIENTS

INGREDIENTS

• • • • • • •

2 green onions, thinly sliced 1 cup thawed and squeezed dry frozen chopped spinach ½ cup Neufchâtel cheese, softened ¼ tsp salt ¼ cup everything seasoning 4 boneless, skinless chicken breasts (about 6 ounces each) 2 tbsp olive oil

DIRECTIONS 1.

2.

3.

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

In medium bowl, stir green onions, spinach, cheese, and salt.

With sharp knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4 inch uncut; open chicken breasts and lay flat. Rub both sides of chicken with oil and sprinkle with seasoning; leaving about 1/2-inch border, divide spinach mixture over bottom halves. Fold chicken breasts to enclose spinach mixture.

Place chicken on hot grill rack; cover and cook 15 minutes or until internal temperature of chicken and spinach mixture reaches 165°, turning once.

• • • • •

2 medium ears fresh corn, silks and husks removed 2 medium zucchini, halved lengthwise 1 large beefsteak tomato, quartered lengthwise 3 tbsp refrigerated pesto 2 tbsp unsalted vegetable stock

DIRECTIONS 1.

2.

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

Place corn, zucchini, and tomato on hot grill rack; cover and cook corn and zucchini 15 minutes and tomatoes 8 minutes or until grill marks appear, turning corn frequently and zucchini and tomato once. Transfer vegetables to cutting board and cool 5 minutes; cut corn kernels from cob and coarsely chop zucchini and tomato.

In large bowl, stir pesto and stock; add vegetables and toss.

SUMMER 2022 | weeknight dinners | 49

FAMILY MEAL PLANNING You already know that there are benefits to eating together as a family, such as spending quality time together and saving money on food, but did you know that the benefits go far deeper? Studies show that eating together has positive health benefits for the entire family, especially children, including: • • • • •

Increased happiness and decreased likelihood of depression and stress Better communication skills and relationships with others Improved overall nutrition and health Increased academic achievements and selfconfidence Decreased likelihood of engaging in drug use/ harmful activities, etc.

We know that this time of year can be busy, so we have compiled a list of our favorite family meal planning tips to help you get meals on the table with ease.

GRILLED STRAWBERRY SKEWERS WITH PISTACHIO-QUINOA SALAD PREP 10 min COOK/GRILL 15 min

INGREDIENTS • • • • • • • • • •

4 (6-inch) wooden skewers 12 medium strawberries 3 tbsp olive oil ½ cup quinoa 2 cups tightly packed coarsely chopped baby spinach ½ cup crumbled reduced fat feta cheese plus additional for garnish (optional) 1/ 3 cup roasted and salted pistachios, chopped 1 tbsp fresh lemon juice ½ tsp salt ¼ tsp black pepper

DIRECTIONS 1.

2.

3.

4.

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

Soak skewers in water 20 minutes. Prepare quinoa as label directs; transfer to large bowl and let stand 10 minutes.

Thread strawberries onto skewers; brush with 1 tablespoon oil.

Place on hot grill rack; cover and cook 5 minutes, turning once.

Stir spinach, cheese, pistachios, lemon juice, salt, pepper, and remaining 2 tablespoons oil into quinoa.

Serve skewers with quinoa salad garnished with cheese, if desired.

1. Review your family’s schedule for the week ahead and determine when it will be feasible to eat meals together. Some weeks may only include one or two family meals, and that’s ok! You don’t need to eat together every night to reap the benefits listed above. The goal is to make it happen as often as your schedule permits.

2. Build meals around themes to make planning a bit easier. For example, meatless Monday; taco Tuesday; Italian Wednesday or chicken on Monday; vegetarian on Tuesday, fish on Wednesday, etc.

3. Create your shopping list. Assess your fridge, freezer, and pantry to see identify what you have and what you need to purchase.

4. Make a meal prep game-plan. Wash and prep veggies, cook whole grains, or marinate meats in advance. The more prep you do ahead of time, the less time it will take during the week.

And remember to enlist your little helper.

Getting kids involved in meal prep and cooking can better prepare them for the future and is a great way to spend quality time together.

5. Double or triple batches to yield leftovers that can be eaten later in the week or frozen.

Try reinventing leftovers too! For example, transform leftover cooked rice into a simple rice bowl, taco meat into a taco salad or cooked pasta into a casserole.

Flavor and cleanup that deserves an A+ Shop back-to-school essentials today

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For occasional sleeplessness. †Compared to single strain probiotics Source: IRI Total US-Multi Outlet: Latest completed 52 weeks ending 11/28/21.

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Add a little extra love to mealtime by mixing high-quality, meat-first recipes from Blue Buffalo.

Love them like family. Feed them like family.

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SERVE UP FLAVOR THIS SUMMER. Check out SandersonFarms.com/recipes or scan for the full Yakitori Chicken recipe.

Get great recipes at SandersonFarms.com or find us on social media.

56 | kids club | SUMMER 2022

S’MORES TRUFFLE POPS INGREDIENTS

DIRECTIONS

• • • • • • •

2.

• •

¾ cup heavy cream 1 (12-ounce) package semisweet chocolate chips ½ tsp vanilla extract 2/ 3 cup graham cracker crumbs 18 (6-inch) lollipop sticks 3 tbsp marshmallow cream 1 (12 x 18-inch) block Styrofoam™ Nonstick cooking spray 72 mini marshmallows

1.

3.

4.

Line 2 rimmed baking pans with parchment paper. In small saucepan, heat cream to a simmer over low heat. In large heatproof bowl, combine chocolate chips; pour warm cream over chocolate. Add vanilla extract and stir until smooth; refrigerate 45 minutes or until firm.

Using small ice cream scoop or 1-tablespoon measuring spoon, scoop chocolate mixture onto 1 prepared pan; roll each scoop into a ball, then roll in graham cracker crumbs to coat. Insert 1 lollipop stick about ¾ of the way into center of each ball and place on second prepared pan; refrigerate 45 minutes or until firm.

Working with 1 pop at a time, hold pop upright and spread top with ½ teaspoon marshmallow cream; insert pops into 12 x 18-inch block of Styrofoam to stand upright.

Place oven rack 6 inches from source of heat; turn broiler to high. Spray rimmed baking pan with cooking spray; arrange 18 clusters of 4 mini marshmallows each on prepared pan. Broil marsh-mallows 45 seconds or until golden brown, watching carefully for burning. With small spatula, carefully transfer marshmallow clusters onto pops over marshmallow cream.

NOTES You can use an upside-down cardboard egg carton punched with holes to hold the truffle pops upright.

If you have a kitchen torch, you can stick 4 mini marshmallows onto the marshmallow cream and toast them with the torch.

DIRECTIONS 1.

Alternately thread half the ingredients, except the egg on the chicken kabobs, onto each skewer in the order listed; end with the egg on chicken kabobs. Serve kabobs with dipping sauces.

KC Pride Steaks

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KC Pride Steaks...Perfect for KC grills!

KC Pride Steaks...Perfect for KC grills!