At theTable
brought to you by your ShopRite dietitians
ShopRiteofFlemington 272 Highway 202/31 North Flemington, NJ 08822 (908)-782-2553
ShopRiteofClinton 50 Wal-Mart Plaza Clinton, NJ 08809 (908)-730-6800
ShopRiteofGreenwich 1207 US-22 Phillipsburg, NJ 08865 (908)-454-8086
ShopRiteofBethlehem 4701 Freemansburg Ave. Bethlehem, PA 18045 (610)-865-2439
ShopRiteofYardley 1603 Big Oak Rd. Yardley, PA 19067 (215)-595-0078
ContentDesign&Editors:
Food for Thought
Dear Reader,
Welcome to our thirteenth issue, At the Table, a seasonal publication giving you delicious recipes, product highlights, and seasonal produce suggestions.
As we begin the cozy season, we offer ideas and recipes to encourage cooking and enjoying meals together. Read on to discover breakfast, appetizer, dinner, desserts, and drink ideas that help you celebrate togetherness with recipes both comforting and nourishing.
We love to hear from our customers. Email us your food & nutrition questions or share pictures of your culinary creations at
NutritionTeam@ ServeUpNutrition.com
Our nutrition team is here to help you eat well, be happy and healthy, no matter the season.
From Our Family to Yours, Sue,Claudia,Morgan,andHaley
Your Nutrition Team
with the nutrition team Have some fun...
Our recipe book features seasonal fall produce !
We’ve hidden sweet potatoes throughout these pages.
Have some fun as you read along and see how many smiling sweet potatoes you can find!
Be sure to count this one!
Total Sweet Potatoes: 11
through the fall through the fall a taste of what's in season
Figs
Get figgy with it! This flower... yup it’s a flower, grows inside of a pod. Each fig is packed with fiber, potassium, magnesium, and vitamin K. Throw them on a salad, make them into a jam, or enjoy them as a snack. These fall gems are perfect to add a little sweetness into your day.
Mushrooms
Mushrooms can add depth to meals with their umami flavor and meaty texture. Rich in b vitamins, selenium, potassium and fiber, they support heart and brain health. Add them to barley or chili, top flatbreads, or use mushroom broth in your next soup to support immune and gut health. Have you ever tried mushroom bacon? Toss with smoked paprika, olive oil & salt & roast until crisp.
Collard Greens
Sometimes called “tree cabbage” due to its tall cabbage-like leaves, this cold, hearty crop is filled with flavor, nourishment and versatility. Sauté with garlic, olive oil and a splash of vinegar, de-stem and use as a wrap, mince and use in place of parsley, or chop and enjoy mixed into salad. An excellent source of vitamins A, C, K, and high in fiber and calcium, this is a green to enjoy for flavor and health.
Apples
With over 7,500 varieties of apples grown in the United States, this fruit can can be enjoyed sweet or savory. Try adding some nut butter with your apple to make a balanced snack, or make a refreshing apple salsa. These fruits are filled with vitamin C and are an excellent source of fiber that will keep you full this fall!
Breakfast
Cottage Cheese Pancakes
Ingredients
⅔ cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1/4 cup cottage cheese
⅔ cup milk
1/2 tsp vanilla extract
fresh fruit for topping
Directions
1.Whisk flour, baking powder and salt in a small bowl. Beat egg whites in a large mixer bowl until stiff (not dry).
2.Thoroughly whisk egg yolks, cottage cheese, milk and vanilla in a large bowl until well blended. This mixture will not be smooth.
3.Add dry ingredients; gently whisk together just until blended. Fold in beaten egg whites.
4.Heat a lightly greased, large, nonstick skillet or griddle over medium heat until hot. Cook in batches, spooning 1/4 cup batter into skillet for each pancake.
5.Turn pancakes once a few bubbles form, the top starts to dry around the edges, and the bottom side is golden brown. Cook second side until it turns golden brown.
6.Serve the cottage cheese pancakes with your favorite topping or try Greek yogurt, a sprinkle of cinnamon and fresh fruit.
Did you know?
Adding cottage cheese to your recipes is a great way to increase protein and calcium! Not a fan of the texture? Toss it in the blender and blend until smooth!
Apple Cinnamon & Oat Muffins
Ingredients
1 cup unsweetened applesauce
2 eggs
1/2 cup avocado oil
1 tsp vanilla
1 3/4 cup protein pancake mix
1 1/2 tsp baking powder
1/4 cup oats
1/4 tsp cinnamon
Directions
1.Preheat the oven to 375° F. Line a muffin tin with paper liners.
2.Place the applesauce, eggs, avocado oil, and vanilla in a mixing bowl and whisk together until smooth.
3.In another bowl, whisk together the pancake mix, baking powder & cinnamon.
4.Add to the wet ingredients and whisk together to make a smooth batter. Let rest for 10 minutes.
5.Scoop the batter into the prepared muffin tins, filling each liner almost full.
6.Sprinkle each liner with 1 tsp of the oats.
7.Bake in the preheated oven for 15-16 minutes, or until puffed and golden brown on top.
8.Remove from the oven and let cool.
9.Store in an airtight container.
Recipe sourced from Kodiakcakes.com
Dietitian
Tip
Make your muffins with our Bowl and Basket protein pancake mix for a boost of protein, sure to leave you feeling full!
Meal Prep Freezer Steel Cut Oatmeal
6 cups water
Ingredients
1 1/2 cups Wholesome Pantry steel-cut oats
4 tbsp Wholesome Pantry maple syrup
Directions
Mix ins: blueberries, chopped strawberries, chopped apples, cocoa powder, nut butter, spices
1. Add water to a medium-sized pot and bring to a boil. Add in steel cut oats and cook according to the package directions, simmering for approximately 30 minutes.
2. Stir in the maple syrup and let cool for 10 minutes. Meanwhile, lightly spray 2 12-cup muffin tins with cooking spray.
3. Fill each muffin cup 3/4 way full with oatmeal, then add any desired toppings like chopped fruit or nuts. Press toppings gently to make sure they are adhering to the oatmeal.
4. Place oatmeal cups in the freezer and freeze until firm, approximately 3-4 hours.
5. Remove from freezer, let thaw for 5-10 minutes, then gently pop the oatmeal cups out of the muffin pan with a butter knife. Place them in a freezer safe container and put back into freezer.
6. To eat: place 1-2 oatmeal cups into a microwave safe bowl and microwave for 1 minute. Remove, stir, add a few tablespoons of milk or almond through.
Open-Faced Butternut Squash & Kale Omelet
Ingredients
4 slices turkey bacon, chopped
3/4 cup diced butternut squash
1/2 cup chopped onion
1 tsp chopped fresh thyme leaves plus additional sprigs for garnish (optional)
Directions
1/2 tsp ground black pepper
4 cups loosely packed kale
8 large eggs
1/3 cup fat-free half and half
1/4 cup reduced fat crumbled feta cheese
1. Preheat oven to 425°F. In a large, oven-safe skillet, cook bacon over medium heat for 3 minutes, stirring occasionally. Add squash, onion, thyme, and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally. Add kale; cover skillet and remove from heat.
2. In a medium bowl, whisk eggs and half and half. Stir squash kale mixture; add egg mixture to skillet and sprinkle with cheese.
3. Bake omelet 5 to 6 minutes or until internal temperature reaches 165°F. Garnish with thyme sprigs, if desired.
Roasted Beets & Goat
Cheese Flatbread
Ingredients
1 frozen gluten-free cauliflower pizza crust
3 refrigerated roasted beets, thinly sliced
1 tbsp olive oil
2/3 cup chopped Anjou pear
1/2 cup packed arugula mix
1/2 tbsp fresh lemon juice
1 package ( 4oz ) fresh goat cheese
Directions
1. Preheat oven to 425°F; adjust oven rack to middle position. Place pizza crust on wooden pizza paddle; top with goat cheese, beets, oil and pear. Slide pizza directly onto middle rack; roast 10 minutes or until cheese is melted and crust is heated through. Slide pizza back onto pizza paddle.
2. In small bowl, toss arugula, lemon juice, and ⅛ tsp each salt and pepper. Cut pizza into 8 pieces; top with arugula mixture.
Try our Bowl and Basket
Specialty goat cheeses in delicious flavors like blueberry-vanilla, cranberrycinnamon, or honey for the perfect touch of flavor and sweetness!
Dietitian Tip
Appetizers
Mediterranean Grilled Crostini Snacks
4servings
Ingredients
1/2 (14-ounce) French baguette, sliced 1/2-inchthick crosswise into 16 pieces
2 tbsp olive oil
1 garlic clove, halved crosswise
1/3 cup hummus
1/3 cup tzatziki sauce
16 jarred, quartered and marinated artichoke hearts in oil, drained
2 tbsp coarsely chopped and pitted Kalamata olives
1 tbsp thinly sliced fresh basil
Directions
25minutes
1. Prepare outdoor grill for direct grilling over medium heat. Brush both sides of baguette slices with oil; rub with cut sides of garlic. Place baguette slices on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.
2. Spread baguette slices with hummus; top with tzatziki sauce, artichokes, olives and basil.
Honey Baked Brie with Cranberries & Walnuts
Ingredients
8 ounce whole brie wheel
1/4 cup fresh cranberries
1/3 cup walnuts, chopped
1/4 cup honey
Directions
1. Preheat oven to 350F. Place brie into cast iron skillet or another oven-safe dish. Place fresh cranberries and walnuts on top of brie wheel and bake in oven. Bake for 10-15 minutes until brie melts. Drizzle with honey and serve. For softer, sweeter, cranberries, simmer in water with for 10 minutes before baking. Serve with your favorite cracker.
Entrées and Sides
Vegan Tuscan Stuffed Portobellos
4servings 50minutes
Ingredients
2 tbsp olive oil
2 medium shallots, chopped
1 tbsp chopped sundried tomatoes
1 package plant-based Italian sausage, chopped
3 garlic cloves, minced
2 cups packed baby spinach
3/4 cup plant-based mozzarella-style cheese shreds
4 large portobello mushrooms, stems removed
1/2 cup plant-based parmesan shreds
2 tbsp fresh chopped basil
Directions
1.Preheat oven to 425 F; line rimmed baking pan with nonstick foil. In large skillet, heat oil over medium-high heat. Add shallots and tomatoes; cook and stir 3 minutes or until tender. Add sausage; cook and stir 3 minutes or until browned. Add garlic and spinach; cook and stir 2 minutes or until garlic is fragrant and spinach is wilted.
2.Transfer sausage mixture to medium bowl; cool 5 minutes. Stir in mozzarella shreds. Makes about 3 cups.
3.Spray both sides of mushrooms with cooking spray; place mushrooms, gill side up, on prepared pan. Fill mushrooms with sausage mixture; sprinkle with Parmesan shreds.
4.Roast mushrooms 20 minutes or until tender and heated through.
5.Serve mushrooms sprinkled with basil.
Entrées and Sides
Herby Mushroom Quinoa
4servings 45minutes
Ingredients
1 cup quinoa, rinsed and cleaned
1 1/2 cups water or vegetable broth
3 tbsp olive oil
1.1 lb (500g) white button or crimini
mushrooms, sliced
1/4 cup Marsala wine (optional)
7–10.5 oz extra firm tofu, diced
5 garlic cloves, minced
Directions
1.Preheat the oven to 400 F.
1 medium onion, diced
1 celery stalk, diced
1 zucchini, diced
5–6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/2 bunch fresh parsley, chopped
2 green onions, thinly sliced
2.In a medium sauce pot, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover partially and cook for approximately 10 minutes or until the liquid is absorbed. Turn off the heat, cover fully and set aside for 10 minutes before fluffing.
3.Heat a cast iron skillet over medium heat and add the olive oil. Once hot, add the mushrooms. Allow them to cook without stirring for 2 minutes. Sauté for an additional 5-6 minutes until the mushrooms have browned and have crispy edges. Pour in the Marsala wine and cook for another 2 minutes, allowing it to reduce.
4.Push the mushrooms to one side of the pan. Add the tofu, garlic, onion, celery, zucchini, sage and rosemary. Sauté for 2 minutes, then gradually mix everything together.
5.Spread the cooked quinoa over the sautéed mixture, ensuring an even layer. Transfer the skillet to the oven and bake for 10-15 minutes, allowing the quinoa to toast slightly. Remove from the oven. Stir in the freshly chopped parsley and green onions, season to taste and serve either warm or cold. Enjoy!
Recipe sourced from the Mushroom Council
Entrées and Sides
Sheet
Pan
Honey
Mustard
Glazed Salmon with Roasted Vegetables
Ingredients
Cooking spray
2 cups sweet potato, diced
1 lb Brussels sprouts, halved & trimmed
1 1/2 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp salt
Directions
1/4 tsp ground black pepper
2 tbsp honey
2 tbsp stone ground mustard
1 tbsp less sodium soy sauce
1/4 tbsp crushed red pepper
4 5oz salmon fillets
1. Preheat oven to 400F. Spray rimmed baking pan with cooking spray.
2. In large bowl, toss brussels sprouts, sweet potato, oil, garlic powder, salt and pepper; spread on prepared pan. Roast vegetables 15 minutes, stirring once.
3. In small bowl, whisk honey, mustard, soy sauce and crushed red pepper. Makes about 1/3 cup.
4. Push vegetable mixture to 1 side of pan; place salmon on opposite side. Brush salmon with honey mixture; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 3 cups vegetables.
Pair with a large colorful salad, roasted chickpeas, or other legume you can season and roast in the oven while your sheet pan dinner is cooking.
Dial up the Spice!
Dietitian Tip
Entrées and Sides
Easy Italian-Style Sloppy Joes
Ingredients
2 lb lean ground beef or turkey
3 1/2 cups traditional Italian sauce (a little more than half of a 45-ounce jar)
1 tbsp Worcestershire sauce
2 tsp garlic powder
2 tsp onion powder
Directions
12 whole grain hamburger buns
2 cups reduced-fat shredded mozzarella (~ 8 oz) or 12 slices reduced-fat provolone cheese
1.Cook beef or turkey in a 4-quart saucepan over medium-high heat until browned, stirring often to separate meat. Pour off any fat.
2.Stir in the sauce, Worcestershire, garlic powder and onion powder and cook over mediumhigh heat for 5 minutes, stirring occasionally.
3. Divide the meat mixture among the buns. Top with the cheese and serve hot.
Dietitian Tip
Mix in cooked lentils or kidney beans to give a nice texture and fiber boost, and stretch the recipe further (now you can invite the neighbors!)
Entrées and Sides
Chicken Chili with Black Beans & Corn
Ingredients
1 tbsp olive oil
1 lb boneless skinless chicken, cut into cubes
1 cup chopped green bell pepper
1 cup chopped onion
1 tbsp paprika
1 1/2 tsp oregano leaves
1 tsp ground cumin
1 tsp garlic powder
8servings 30minutes
1/4 tsp crushed red pepper
15 oz can of black beans, drained and rinsed
15 oz can of canellini beans, drained and rinsed
14.5 oz can diced tomatoes, undrained
1 cup low sodium chicken stock
1 cup frozen corn
Directions
1. Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.
2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
Serve on top of a warm serving of farro or other whole grain, and mix in a favorite leafy green vegetable like collard greens, kale, or Swiss chard for a fiber and nutrient boost.
Dietitian Tip
Holiday Vegan Stuffed Eggplant
Entrées and Sides
6servings 55minutes
Ingredients
3 medium Italian eggplants, halved lengthwise
3 tbsp olive oil, divided
1/2 cup walnut pieces
1/4 cup pine nuts
1 cup red bulgur
1 cup diced butternut squash
1/2 tsp ground coriander
Directions
1 package (12 ounces) frozen plant-based ground, thawed
1/4 cup finely chopped fresh parsley plus additional for garnish (optional)
1/4 cup pomegranate arils plus additional for garnish (optional)
Balsamic glaze or pomegranate molasses for garnish (optional)
1.Preheat oven to 400°; adjust 2 oven racks to upper and lower positions. Line 2 rimmed baking pans with parchment paper. Brush eggplant halves with 2 tablespoons oil and sprinkle with 3/4 teaspoon salt; place, cut side down, on 1 prepared pan and roast 35 minutes or until tender, turning once. Spread walnuts and pine nuts on remaining prepared pan. During last 5 minutes of roasting, add nuts to oven; roast 5 minutes or until lightly browned and fragrant.
2.Prepare bulgur as label directs; remove from heat.
3.In large skillet, heat remaining 1 tablespoon oil over medium heat. Add squash; cook and stir 6 minutes or until lightly browned. Add plant-based ground, coriander, remaining 3/4 teaspoon salt and 1/2 teaspoon pepper; cook 6 minutes or until ground is browned and squash is tender, stirring occasionally. Fold squash mixture, parsley, pomegranate arils, walnuts and pine nuts into bulgur. Makes about 4 cups bulgur mixture.
4.With large spoon, scoop out seeds from cut sides of eggplant; discard. Stuff cut sides of eggplant with bulgur mixture; serve garnished with parsley, pomegranate arils and/or balsamic glaze, if desired. Makes 6 stuffed eggplant halves.
Entrées and Sides
Apple Cider Pressure
Cooker Turkey Breast
4servings 30minutes
Ingredients
4 lb. boneless, skinless turkey breast, thawed in refrigerator
3 tbsp olive oil
1 tsp fresh rosemary
2 tsp ground ginger
Directions
1 tsp thyme
1 tsp garlic powder
1/2 tsp black pepper
1 cup apple cider
1. Dry the turkey with paper towels, then brush with olive oil. Combine all spices (rosemary through pepper) in a small bowl and then rub this spice mixture all over the turkey.
2. Pour the apple cider into the bottom of the instant pot, then place a trivet into the bottom of pressure cooker and place the turkey breast on top of the trivet.
3. Place the lid on the pressure cooker and set the vent on the lid to “sealing/closed”. Cook the turkey on high manual pressure for 20 minutes, then let the pressure release naturally for at least 10 minutes before releasing the rest of the pressure by venting the lid.
4. Carefully remove turkey breast from the pressure cooker and let rest at least 10 minutes before slicing.
5. Remove turkey from pressure cooker and tent lightly with foil for 10 to 15 minutes before slicing.
Dietitian Tip
Wholesome Pantry apple cider adds moisture, flavor, and an excellent source of vitamin C to this holiday recipe!
and Sides
Warm Lentil & Pork Bowls
Ingredients
4 boneless pork chops (large diced)
8 oz spicy sausage
2 tbsp olive oil
1 white onion, diced
Pinch of salt and black pepper (optional)
5 garlic cloves, minced
4 celery stalks, chopped
3 carrots, peeled and diced
1 bag of dry lentils (16 oz)
2 bay leaves
2 sprigs rosemary, chopped
2 tsp smoked paprika
Directions
Did you know?
Lentils pack in 9g - 12 g protein and 5 g - 10 g fiber in just a half-cup serving!
1.In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onion; sauté for 2-3 minutes until softened. Add pork chop pieces, sausage and a pinch of salt and black pepper, if desired. Cook, stirring occasionally, until pork and sausage begin to brown.
2.Add garlic, celery and carrots; cook, stirring for another 5-7 minutes. Add lentils, bay leaves, rosemary and smoked paprika. Stir and cook for 2-3 more minutes.
3.Add 6 cups of water; stir until incorporated. Season with salt and pepper, to taste. Bring mixture to a boil then reduce heat to a simmer.
4.Cover pot with a lid and simmer lentil mixture for 30-40 minutes, stirring occasionally. Cook until lentils are tender and pork chops reach an internal temperature of 145° F, followed by a 3-minute rest, and sausage reaches 160° F.
5.Divide lentil and pork mixture evenly among 4 bowls. Serve immediately with a crusty baguette, if desired.
Recipe sourced from the National Pork Board
Dietitian Tip
Use chicken sausage as a lower-fat alternative!
Apple Cider Mocktails Mocktails
1serving 5minutes
Ingredients
4 oz Bowl & Basket apple cider
4 oz Bowl & Basket seltzer water
Splash of lemon juice
1/2 apple, cored and sliced
1 cinnamon stick, for garnish (optional)
Directions 1 Pour apple cider into a glass filled with ice
2. Top with lemon juice, seltzer water, apple slices and cinnamon stick.
Mistletoe Mule
1serving 5minutes
8 raspberries
Ingredients
1/2 oz lime juice
1 1/2 oz pomegranate juice
1/2 oz ginger juice
1/4 oz maple syrup
LaCroix berry
Pomegranate arils, rosemary, raspberries, for garnish
Directions
In a glass, add raspberries, lime juice, and muddle Add pomegranate juice, ginger juice, maple syrup, ice, and shake until chilled. Double strain into a mixture over ice, top with LaCroix Berry, and stir. Garnish with pomegranate arils, rosemary, raspberries, and enjoy!
Recipe sourced from La Croix
Pomegranate Cinnamon Spritz Mocktail
Ingredients
4 oz 100% pomegranate juice
2 oz cinnamon tea
Juice of 1/2 orange
Club soda, chilled
2 tbsp pomegranate arils for garnish
2 cinnamon sticks for garnish
Directions
In a cocktail shaker, add ice, 100% pomegranate juice, cinnamon tea, and orange juice. Shake vigorously.
Strain mixture into two cocktail glasses with ice. Garnish each glass with pomegranate arils and a cinnamon stick.
Recipe sourced from POM Wonderful
Mix it up with Mocktails!
Desserts
Pumpkin Spice Chocolate Chip Energy Bites
Ingredients
2 1/4 cups oats
1/3 cup unsweetened cocoa powder
1/4 cup mini semi-sweet chocolate chips
1/4 cup non-fat milk
2 tbsp honey
1/2 cup pumpkin puree
1 tbsp pumpkin pie spice
Directions
1.Place 1/4 cup of oats in food processor or blender; process until finely ground.
2.Place ground oats, remaining 2 cups oats, cocoa powder, pumpkin pie spice and chocolate chips in large bowl; stir to combine.
3.In small bowl, whisk together pumpkin puree, milk, and honey until well blended. Add to oats mixture; stir to combine completely. Add additional oats if consistently isn’t thick enough to form balls.
4.Shape into 24 (about 1-inch diameter) balls. Refrigerate, and cover until chilled.
DIY Sweet Potato Dessert Fries
Ingredients
5-6 sweet potatoes
2-3 tbsp olive oil
1 tsp sea salt
1/4 cup nut butter or sun butter
1/4 cup chocolate chips
1/4 cup non-fat plain Greek yogurt
1/4 cup pomegranate arils
2 tbsp roasted mixed nuts or sunflower seeds
Ground cinnamon
Directions
1.Preheat oven to 450F.
2.Slice sweet potatoes into even thin wedges.
3.Toss with olive oil and arrange fries in a single layer on baking sheet.
4.Bake for 20 minutes, then flip for even cooking. Bake for another 10-15 minutes until golden brown.
5.Remove from oven, sprinkle a little ground cinnamon and let cool for a few minutes.
6.Thin peanut butter with hot water until pourable, if needed.
7.Microwave chocolate chips in 30-second increments until melted. Or, use a double boiler to melt.
8.Arrange fries on a serving platter and drizzle with the nut butter and chocolate. Top with Greek yogurt, pomegranate arils, nuts, and/or seeds. Dust with more cinnamon. Serve immediately.
Photo source: Minimalist Baker
Desserts
Superfood Christmas Bark
Ingredients
1/4 cup chopped unsalted pistachios
1/4 cup pecan pieces
1/4 cup sliced raw almonds
12 oz package dark chocolate morsels
3 tbsp dried blueberries
3 tbsp dried cranberries
2 tsp chia seeds
1/2 tsp coarse sea salt (optional)
Directions
1. In a large skillet, toast pistachios, pecans and almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. Line 13 x 9-inch baking dish with foil extending 2 inches over opposite sides of dish.
3. In small saucepot, cook and stir chocolate, with rubber spatula, over low heat 5 minutes or until most chips are melted; remove from heat and stir until all chips are melted. Spread chocolate over foil in prepared dish; sprinkle with blueberries, cranberries, chia seeds, salt and nut mixture. Tap dish on work surface to remove any air bubbles; refrigerate 45 minutes.
4. Use foil to lift bark from dish; peel off foil and break into large pieces. Refrigerate bark in an airtight container up to 2 weeks.
Did you know?
Pistachios contain fiber, monounsaturated fats, and potassium, all important nutrients that support heart health.
10servings 20minutes
Granola-Crusted Yogurt Pear Tart
8-10servings 65minutes
Ingredients
2 cups of rolled oats⠀
1 cup of chopped pecans⠀
1/2 cup of maple syrup⠀
1 1/2 tsp of ground cinnamon⠀
2 pinches of kosher salt⠀
1/3 cup of coconut oil, melted⠀
Extra coconut oil and a handful of all-purpose flour for greasing and flouring the tart pan⠀
1 1/2 cups of plain Greek yogurt⠀
1 tbsp of maple syrup, agave nectar or other sweetener⠀
1/2 tsp of vanilla extract⠀
3 pears (preferably green or red Anjou)⠀
Chopped pistachios for garnish⠀
Drizzle of honey for garnish
Directions
1.Preheat the oven to 325F.⠀
2.Start by making the granola crust. Mix all the granola ingredients in a bowl until evenly combined. Use the bottom of the tart pan to trace a circle of parchment paper to line the bottom of the tart pan. Smear a dab of coconut oil to the bottom of the tart pan so the parchment paper stays in place. Grease the sides and top of the parchment, well then lightly flour the greased areas and tap the excess flour out.⠀
3.Fill the tart pan with the granola and using a measuring cup press the bottom layer of granola evenly and press it against the sides. You may have extra granola that you can bake up to sprinkle on top. If you do cook the extra granola make sure to remove it before the crust is ready because it will cook a lot faster than the crust.⠀
4.Place the tart on a baking sheet and bake for 20 to 25 minutes until golden brown. Allow the tart to cool enough to handle with your hands, about 15 minutes. Then, carefully, remove the side of the tart pan but keep the bottom of the tart pan under the granola shell. Allow the granola shell to cool entirely.⠀
5.Fill the shell with yogurt, sweetened with maple syrup and vanilla, and top with sliced pears, chopped pistachios and a drizzle of honey. Slice and serve!
Recipe sourced from USA Pears
Nutrition Team
Claudia Shore, RDN
ShopRite of Clinton Claudia.Shore@wakefern.com Check it out!
Morgan Laugier-Neiser, RD, LDN
ShopRite of Bethlehem Morgan.Laugier-Neiser@wakefern.com
Susan Lang-Saponara, RDN
ShopRite of Flemington
Susan.Langsaponara@wakefern.com
Haley Bencivengo, MS
ShopRite of Yardley Haley.Bencivengo@wakefern.com
You can schedule your group with one of our in-store dietitians for a customized store tour, nutrition presentation, or educational workshop. Whether you have a support group, book club, cooking club, girl/boy scout troop, or other group, we’d be happy to host you for a fun and nutritious event! Events can be held at ShopRite or at your nearby meeting location. Contact your local dietitian to schedule!
In the Loop
