ShopRite of Flemington 272 Highway 202/31 North Flemington, NJ 08822 (908) 782-2553
ShopRite of Clinton 50 Wal-Mart Plaza Clinton, NJ 08809 (908) 730-6800
ShopRite of Greenwich 1207 US-22 Phillipsburg, NJ 08865 (908) 454-8086
ShopRite of Bethlehem 4701 Freemansburg Avenue Bethlehem, PA 18045 (610) 865-2439
ShopRite of Yardley 1603 Big Oak Road Yardley, PA 19067 (215) 595-0078
Graphic Designers
Larissa Peterson
Alyssa Cole
Content Contributors
Kaysha Quiles, RDN Morgan Laugier-Neiser, RD, LDN
Susan Lang-Saponara, RDN
Claudia Shore, RDN Haley Bencivengo, MS
Welcome
Dear Reader,
Welcome to our 11th issue of Well Everyday, a seasonal publication giving you delicious recipes, meal inspiration, and evidence-based nutrition guidance.
In this special Holidays Around the World issue, we provide a passport of flavors to transport you around the globe near and far. Reignite your holiday memories with classic recipes or start new culinary traditions, globally inspired by our team of dietitians. We give you a glimpse of what others enjoy and experience around the world without leaving the comfort of your home. We hope the following recipes will inspire you to bring big world flavors to your kitchen tables. Trying a new spice or ingredient can awaken your palate and leave your tastebuds enticed to “travel” more.
Let the festivities begin! Enjoy a fun moment by testing your geographical knowledge of the world as you discover our fun activity page. We love to hear from our customers. Email us your food and 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.
Peace on Earth!
From our family to yours, Your Nutrition Team
class with
team
What’s on the Menu?
Jamaica
• Red Beans & Rice
• Eggie-Cado Sandwich
Puerto Rico
• Papas Rellenas
• Arroz con Leche
Morocco
• Harira
• Medjool Date Gift Box
Italy
• Gnocchi & Veggie Cups
• Eggplant & Tomato Bake
Poland
• Ryba be po Grecku (Polish Fish with Vegetables)
• Poppyseed Roll
Jamaica
In my home, holidays are an opportunity to travel back in time. Memories from the past come alive when my family comes together and prepares the traditional Jamaican food that I remember from my childhood. From breakfasts with eggs, sliced pear (sliced avocado) and toast, to dinners of rice and gungo peas (pigeon peas) served with ox tail stew. Dessert would often be fresh, juicy mangoes, hand-picked from my aunt’s trees, nature’s sweet treat! Below, I’ve shared recipes inspired by these cherished dishes. I hope they add warmth, flavor and fun to your celebrations.
- Susan Lang-Saponara, RDN
Eggie-Cado Sandwich
1 serving 8 minutes
Ingredients
• 1 slice whole grain bread, toasted
• 2 eggs, cooked over-easy
• 1⁄4 cup sliced tomatoes
• 1⁄2 ripe avocado, peeled, seeded and sliced
• 1⁄8 teaspoon salt and pepper
Try our Bowl and Basket Hard-Cooked Eggs
Directions
1) Layer 1 slice of toast with 2 cooked eggs, sliced tomatoes and avocado.
2) Season with salt and pepper. Omit salt to reduce sodium in this recipe.
Red Beans & Rice
8 servings 45 minutes
Ingredients
• 2 cups red beans, dry
• 8 cups water
• 1 1⁄2 cups chopped onion
• 1 cup chopped celery
• 4 bay leaves
• 3 tablespoons chopped garlic
• 2 teaspoons crushed, dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chopped red/green bell pepper
• 2 cups cooked brown rice
Directions
1) Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.
2) In a 5-quart pot, mix beans, water, onion, celery and bay leaves. Bring to boiling; reduce heat.
3) Cover and cook over low heat for about one to one and a half hours or until beans are tender. Stir and mash beans against side of pan.
4) Add garlic, parsley, thyme, salt, black pepper, and red or green peppers.
5) Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.
Try our Wholesome Pantry Red Kidney Beans
Puerto Rico
Food plays a pivotal role during the holidays, serving as a cornerstone of culture and family traditions. The recipes chosen are a celebration of heritage, family, and togetherness. The flavors and dishes evoke memories of joyful gatherings, laughter, and the warmth of loved ones. These recipes I share with you are not just sustenance, but a vital connection to my roots and an essential part of the Puerto Rican holidays. From my cocina (kitchen) to yours –Buen Provecho (Enjoy your meal)!
- Kaysha Quiles, RDN
Arroz Con Leche (Rice Custard)
4 servings 5 minutes
Ingredients
• 1 cup uncooked instant brown rice
• 1 cup fat-free milk
• 2 cups water
• 1 cup granulated zero-calorie sweetener
• 2 tablespoon 3in. strip orange peel
• 1 cinnamon stick
• 1 tablespoon whole flax seeds
• 3 whole cloves
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon ground cinnamon
Directions
1) Prepare the rice according to the package directions.
2) Combine the cooked rice, milk, water, sugar substitute, orange peel, cinnamon stick, flaxseeds, and cloves in a medium saucepan; bring to a boil. Reduce the heat to medium low and simmer, stirring often, until the rice pudding is thick and creamy, about 20 minutes.
3) Remove from the heat. Remove and discard the orange peel, cinnamon stick, and cloves. Stir in vanilla and ground cinnamon.
Air Fryer Papas Rellenas
10 servings 60 minutes
Ingredients
• 1 five pound bag of Bowl & Basket Russet Potatoes
• 1-2 cups of Bowl & Basket breadcrumbs
• 2 eggs
• 1 cup cooked, ground turkey
• Bowl & Basket Air Fryer Spray
• Salt and Pepper, to taste
Try our Bowl & Basket Plain Breadcrumbs
Directions
1) Peel and dice potatoes and place in a large stock pot. Cover with cool water and bring to a boil. Boil potatoes until tender, about 15 minutes, then drain and mash with salt and pepper. If the mixture seems too dry, you can add a little milk.
2) Let the mashed potato mixture cool until it is easy to handle. While the mixture is cooling, set up your breading station by whisking the eggs in a small bowl, and placing breadcrumbs in another bowl.
3) Once the potatoes are cool enough to handle, use an ice cream scoop to measure out the potato mixture and flatten into a patty. Add 1 tablespoon of ground turkey filling into the center, then close the potato mixture around the filling, sealing it inside as you shape it into a ball.
4) Dip potato balls into the beaten egg mixture, then coat with breadcrumbs. Place 3-4 into the insert of the air fryer and spray with air fryer spray. Cook in the air fryer at 400 degrees for 13-15 minutes. Carefully remove it from air fryer and serve.
Morocco
As the winter holidays draw near, I reflect on the importance of family. I slow down to appreciate the time I have with those who surround me, while remembering the memories I have with those who have passed. For this reason, I have chosen to highlight recipes from Morocco in memory of my late Grandfather, Emile Laugier, an artist born and raised in France, who had a love for Morocco, so much that he considered it a second home. From my family to yours, please enjoy these Moroccan-inspired recipes.
- Morgan Laugier-Neiser, RD, LDN
Medjool Date Gift Box
10 servings
Ingredients
• 20 pitted medjool dates
• 10 walnuts
• 30 almonds
• 5 teaspoons peanut butter
• 1⁄3 cup dark chocolate, melted
• 1⁄4 cup shredded coconut
• 1⁄4 cup ground pistachios
Directions
1) Stuff 10 Medjool dates with walnuts and place in individual mini patty cases.
2) Stuff 10 Medjool dates with 3 almonds and then dip 5 of them halfway in the chocolate and coat in ground pistachio. Then dip the remaining 5 Medjool dates halfway in chocolate, coat in shredded coconut and place all the Medjool dates in individual patty cases.
3) Arrange the decorated Medjool dates in a gift box of your choice and gift them to your loved ones.
1) Heat oil in 5-quart sauce pot or dutch oven on medium heat. Add onion, cinnamon, cumin, pepper, coriander and turmeric; cook and stir 3 minutes or until onion is tender. Add chicken; cook and stir 2 minutes.
2) Stir in stock, water, tomatoes and chickpeas. Bring to boil. Add lentils and rice. Reduce heat to low; cover and simmer 25 minutes or until lentils and rice are tender.
3) Stir in cilantro and parsley. Ladle into soup bowls and serve.
Try our Wholesome Pantry French Green Lentils
Italy
The holidays are upon us and that means all hands-on deck in the kitchen in my home. We enjoy an Italian spread abundant with: artichokes, mushrooms, peppers and of course pastas, meats, cheeses and an assortment of fish. Olive oil, garlic, basil and tomato sauce accompany many dishes and Italian cookies and pastries are a sweet ending to the night. A favorite holiday childhood memory of mine is coming home from midnight mass to enjoy milk and Christmas cookies. Wishing you a season full of enjoying your traditions and perhaps trying a new recipe or two.
- Claudia Shore, RDN
Gnocchi & Veggie Skewer Cups
4 servings 35 minutes
Ingredients
• 1⁄2 package gnocchi with potato
• 10 medium white mushrooms, halved
• 1 green bell pepper, cut into 20 pieces
• 1 1⁄2 tablespoons olive oil, divided
• 1⁄2 cup packed baby kale
• 3⁄4 cup marinara sauce, low sodium
• 2 tablespoons grated parmesan
• Wooden Skewers
Directions
1) Preheat oven to 400˚F. Spray rimmed baking pan with cooking spray. Prepare gnocchi as label directs, boiling only 1 minute; drain and cool slightly.
2) Thread 1 gnocchi, half mushroom, and 1 piece pepper onto each skewer; place on prepared pan and drizzle with 1 tablespoon oil. Bake skewers for 15 minutes or until gnocchi are lightly browned and vegetables are tender-crisp.
3) In small saucepan, heat remaining half tablespoon oil over medium heat. Add kale; cook and stir for 2 minutes or until wilted. Add marinara; cook and stir for 2 minutes or until heated through. Makes about 1 cup.
4) Sprinkle skewers with cheese; serve with sauce.
Eggplant & Tomato Bake
8 servings 45 minutes
Ingredients
• Cooking spray
• 1 large, sliced eggplant
• 2 medium, diced zucchini
• 1 medium, diced onion
• 2 teaspoons olive oil
• 3 cups sliced button mushrooms
• 2 tablespoons water
• 3 medium minced garlic cloves
• 1⁄4 teaspoon pepper
• 1 - 28 ounce can no salt added tomato sauce
• 8 ounce tomatoes
• 3 tablespoons chopped fresh basil
• 3⁄4 cup fat-free ricotta
• 1 cup shredded low-fat mozzarella
• 1 cup plain or whole-wheat breadcrumbs
Directions
1) Preheat the oven to 375˚F. Lightly spray a large baking sheet and a 13x9x2 baking dish with cooking spray.
2) Arrange the eggplant, zucchini, and onion in a single layer on the baking sheet. Cover with aluminum foil. Bake, covered for 10 minutes. Remove the foil. Bake for 10 minutes.
3) In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms, garlic, and pepper for 6 minutes. Stir in the tomatoes, tomato sauce, and basil. Reduce heat and simmer for 10 minutes, stirring occasionally.
4) In the baking dish, layer half the tomato, mushroom mixture; half the eggplant, zucchini, and onion; all the ricotta; half the mozzarella; the remaining tomato, mushroom mixture; and the remaining eggplant, zucchini, and onion. Sprinkle the remaining mozzarella overall. Top with breadcrumbs.
5) Bake for 30 to 45 minutes. Let cool for 10 minutes.
Try our Wholesome Pantry Organic Basil
Poland
Over the years I have spent most of my time helping my grandma cook traditional foods that have graced the table of my family for generations. Now that she is older I have taken over most of the cooking to continue our traditions. Growing up in a Polish household meant incorporating foods such as beets, mushrooms, and fish into almost every dish, while using herbs such as bay leaves and parsley. From appetizers to desserts each recipe is infused with love and nostalgia. These recipes are ideal for both seasoned cooks and those new to the Polish cuisine. These recipes are perfect for incorporating into your holiday gatherings as they will bring warmth, flavor, and joy.
- Haley Bencivengo, MS
Ryba be po Grecku (Polish Fish with Vegetables)
6 servings 40 minutes
Ingredients
• 1.3 pounds of cod, skinless, boneless, cut into large pieces
• 2 medium onions finely chopped
• 4-5 medium carrots peeled, grated
• 2 medium parsnips peeled, grated
• 2 ounces celery root, coarsely grated
• 5-6 tablespoons tomato puree
• 1 large bay leaf
• 2 allspice berries
• 1 teaspoon paprika; sea salt
• 2-3 tablespoons olive oil
• 2 tablespoons of flour
Directions
1) Start by preparing the vegetable sauce. Chop the onion and coarsely grate the other vegetables. In a pot, heat up 3 tablespoons of the oil, add the bay leaf, allspice and onions and fry gently over a medium heat for 4 minutes until golden.
2) Add the grated carrots, parsnip, celeriac, parsley, seasoning, paprika and some of the water. Stir, cover and cook for 5 minutes stirring often. Add the tomato puree, the rest of the water, if needed, and continue cooking for 6-8 more minutes or until the vegetables are tender. Remove from the heat, stir in the butter, adjust the seasoning if needed and set aside.
3) Season the fish pieces and coat in the flour. Fry in 2-3 tablespoons of oil over a fairly high heat for about 2 minutes on each side (or longer if your fish pieces are thicker). Serve immediately with the vegetable stew. Alternatively chill the fish and stew first, then place the fish in a large shallow dish, cover with the stew and serve chilled.
Poppyseed Roll
8 servings 45 minutes
Ingredients
Poppyseed Filling
• 1⁄2 pound poppyseeds
• 3⁄4 cup white sugar
• 1⁄2 cup hot 2% milk
• 1 tablespoon butter, melted
• 1 teaspoon lemon juice
Bread
• 1⁄2 cup warm water (100˚F)
• 2 tablespoon white sugar
• 1 - 0.25 ounce package active dry yeast
• 2 cups all purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 cup butter
• 1 egg, separated, white reserved
Directions
1) Make the filling: Place the poppyseeds into a food processor; process until seeds are ground, about 1 minute.
2) Mix poppyseeds, sugar, hot milk, melted butter, and lemon juice together in a bowl, cover and refrigerate while making bread.
3) Make the bread: pour warm water into a small bowl; add sugar and sprinkle yeast on top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
4) Whisk flour and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add yeast mixture and egg yolk; stir to make a soft dough.
5) Turn dough out onto a floured work surface and knead until smooth and slightly springy. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
6) Spread half of the poppyseed filling over each rectangle, leaving a 1-inch border. Fold the border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it; repeat.
7) Line a baking sheet with parchment paper; place filled loaves seam-side down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
8) Preheat the oven to 350˚F. Beat egg white in a bowl until frothy; brush loaves with beaten egg white. Bake in a preheated oven until dark golden brown on top, 30-40 minutes. Remove loaves from the oven and cool completely before slicing.
The holidays never tasted this good.
ZERO SUGAR | FULL OF FLAVOR
Peach Raspberry Mocktail with Rosemary Ingredients
2 oz. Peach Raspberry LP
.5 oz. Fresh lime juice
1.5 oz. Fresh peach puree
2 oz. Sparkling mineral water or seltzer
Directions
Add Peach Raspberry LP, fresh lime juice, and Peach puree to shaker.
Shake well.
Pour over ice.
Top with sparkling water.
Garnish with rosemary. Sprig of rosemary to garnish
THE #1 FREEZE-DRIED FRUIT SNACK IN THE U.S.
Enjoy festive cookies with the crunchy, delicious, and naturally nutritious taste of Crispy Fruit!
Chocolate Peppermint Cookies with Crispy Fruit Freeze Dried Strawberry
Ingredients
1 pasture raised egg + 1 egg yolk.
5 Tbsp unsalted grass-fed butter, (melted)
1 tsp Madagascar vanilla extract.
1 tsp peppermint extract.
3/4 cup organic coconut sugar.
1 1/2 cup almond flour.
Let’s Bake!
1/4 cup cassava flour.
1/3 cup organic cacao powder. 1/4 tsp Himalayan pink salt.
1/2 tsp baking soda.
1/2 cup Crispy Fruit freezedried strawberries, crushed
2 vegan dark chocolate bars, chopped.
Crushed candy canes for topping (optional)
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, add all the wet ingredients and mix until they are well combined.
3. Add all the dry ingredients to the bowl and mix until they are well combined.
4. Gently fold in the crushed Crispy Fruit freeze-dried Strawberries and chopped chocolate into the mixture.
5. Use a small cookie scoop to drop the dough onto the baking sheet. Flatten the dough a little with your hand and gently place more chocolate on top (optional).
6. Bake the cookies in the oven for 10-12 minutes.
7. Once the cookies are baked, remove them from the oven and allow them to cool.
8. Top the cookies with crushed candy canes.
Idaho Potatoes ®
NUTRITIONALS
6 Servings
Serving Size: 1/2 cup
Calories: 120
Total Fat: 4.5g
Saturated Fat: 0.6g
Cholesterol: 0mg
Sodium: 205mg
Total Carbohydrates: 18g
Dietary Fiber: 2g
Total Sugars: 0g
Protein: 2g
DIRECTIONS
Herb and Olive Oil Mashed Potatoes
INGREDIENTS
10 Idaho® Baby Golden potatoes, scrubbed and quartered ¼ cup lemon juice, freshly squeezed
2 Tbsp. of extra virgin olive oil
1 lemon’s zest
¼ cup cilantro, finely chopped
¼ cup dill, finely chopped
½ tsp. sea salt or kosher salt
¼ tsp. ground black pepper
1. Place potatoes in a large pot, and cover with water. Bring to a boil over high heat, reduce heat to medium, and cook, uncovered, for 10-15 minutes or until tender.
2. Drain. Add lemon juice and olive oil, and begin mashing by hand or with an electric mixer.
3. When mixture is smooth and creamy, stir in lemon zest, cilantro, dill, salt and pepper. Serve warm.
NUTRITIONALS
6 Servings
Serving Size: 2/3 cup
Calories: 160
Total Fat: 2.5g
Saturated Fat: 1.5g
Cholesterol: 5mg
Sodium: 120mg
Total Carbohydrates: 29g
Dietary Fiber: 2g
Total Sugars: 5g
Protein: 6g
DIRECTIONS
Scalloped Potatoes
INGREDIENTS
6 medium Idaho® Russet potatoes
1 cup fat-free half-and-half
1 medium yellow onion, cut into thin strips
½ cup reduced fat sharp cheddar cheese, shredded and divided
¼ tsp. salt
¼ tsp. pepper
1. Preheat oven to 400° F, peel potatoes and slice into thin rounds.
2. Coat a large nonstick skillet with cooking spray, sauté onions and potatoes over medium-high heat until the onions turn clear.
3. Spray a pie pan or 8-inch round cake pan with cooking spray. Place a thick layer (about half) of the potatoes and onions in the bottom of pan.
4. Add salt and pepper to half-and-half. Pour ½ cup of the half-and-half over the potatoes. Sprinkle ¼ cup of the cheese on top.
5. Add remaining potatoes and pour ½ cup half-and-half over the potatoes and top with remaining cheese. Bake for 40 minutes or until potatoes are soft.
Where in the
World?
Our holiday recipe book features dishes from around the world. Test your geographical knowledge by naming the countries on the map!
Book your group with our Nutrition Team
Morgan Laugier-Neiser, RD, LDN
ShopRite of Bethlehem morgan.laugier@wakefern.com
Claudia Shore, RDN
ShopRite of Clinton claudia.shore@wakefern.com
Susan Lang-Sapornara, RDN
ShopRite of Flemington susan.langsaponara@wakefern.com
Kaysha Quiles, RDN
ShopRite of Greenwich kaysha.quiles@wakefern.com
Haley Bencivengo
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. Did you
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