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for Thought
Dear Reader,
Welcome to our twelfth issue! Meal
Inspirations is a seasonal publication giving you delicious recipes, product highlights, and seasonal produce suggestions.
In this special summer issue, we invite you to turn the grill on, dress up your salads and sides by varying your vinegars all while keeping your food safe.
Enjoy the following pages of recipes to delight you and yours during the warmer weather months.
FromOurFamilyto Yours, Sue,Claudia,andHaley Your NutritionTeam
Have some fun...
with the nutrition team
Our summer recipe book features produce that is in season all summer long!
We’ve hidden watermelons throughout these pages.
Have some fun as you are reading along and see how many watermelons in sunglasses you can find! Be sure to count this one!
through the summer through the summer a taste of what's in season
Peppers
Bell peppers, come in many colors. The red bell peppers stay on the vine the longest & have the sweetest flavors. Crisp, beautiful & nourishing too, enjoy them in a salad, roasted with onion & eggplant, or as part of a colorful stir fry. Want, fast, crunchy and sweet? Try the mini tri - color sweet varieties.
Tomatoes
The state vegetable of New Jersey & the best tasting tomato around! Enjoy chopped up in a fresh salsa or cooked with onion, peppers and cilantro for a twist on your pasta sauce. Store tomatoes at room temperature Once cut, store in the refrigerator.
Basil
A fragrant fresh herb that can enhance dishes to mocktails. Try blending with extra virgin olive oil, garlic & walnuts for a pesto, top a tomato or cut into ribbon strips & stir into cucumber infused water.
Eggplant
Did you know New Jersey is a top producer of eggplant? Eggplant pairs perfectly with tomatoes, zucchini, & bell peppers to make a flavorful ratatouille or delicious vegetable kabobs! Try rinsing or salting your eggplant to decrease the bitterness and quantity of oil it absorbs while cooking.
Watermelon
Filled with water & rich in the antioxidant, lycopene, watermelon can help keep you hydrated & protect your cells from oxidative damage. Did you know watermelon comes in yellow & orange varieties ? Try topping with feta, honey & pistachios for a satisfying slice.
Cantaloupe
Naturally sweet & juicy, try grilled cantaloupe with prosciutto & balsamic glaze, pair with cottage cheese for breakfast, or blend with raspberries & lime juice for a refreshing drink. Choose a cantaloupe with a sweet aroma & a rind that yields slightly when pressed.
Culinary Staple Vinegars
Vinegar is a staple ingredient that's budget friendly, can balance recipes and add pizzazz to cuisines of all cultures. It’s low in calories and rich in flavors, making it a superstar condiment.
Food for Thought
Fresh, sweet, sour to zesty, this recipe enhancer adds an aroma and punch that excites the flavor of your favorite dishes leaving you inspired to experiment more.
Vinaigrettes with a 3:1 ratio of extra virgin olive oil to vinegar can be added to salads, vegetables, mixed into beans and drizzled on chicken and fish.
Vinegar should be tightly sealed and stored in a cool, dark place.
Why not explore some new varieties today. Check out the vinegars below and the recipes on the following pages for your next culinary adventure.
Try a cool soup or salad!
Super Easy Salad
Serves: 2 Prep Time: 10 minutes
Ingredients:
1 or 2 avocados
3 5 oz mixed salad leaves handful of walnuts balsamic reduction
Enjoy our Wholesome Pantry salad blends all summer long.
1. Toss the mixed leaves and walnuts together in a bowl, then divide onto 2 serving plates.
2. As pictured, fill one avocado half with the balsamic reduction and the other with olive oil. Decorate the avocado bowls with seeds, walnuts, chili flakes
3. If using, add soft goat cheese and serve with fresh bread or as a side dish.
Cantaloupe Cucumber Gazpacho
Serves: 5 Cook Time: 15 minutes
Ingredients:
1 small cucumber (coarsely chopped)
1/2 cup plain, fat-free Greek yogurt
1/2 teaspoon fresh ginger (grated) or
1/4 teaspoon ground ginger
2 tablespoons fresh basil (coarsely chopped)
2 teaspoons fresh mint (coarsely chopped) or
1 teaspoon dried mint
1 small fresh jalapeño pepper (coarsely chopped)
2 teaspoons extra virgin olive oil
1/4 tsp champagne vinegar or white wine vinegar
1 pinch cayenne pepper
Directions:
Product Highlight
Explore our Bowl & Basket
Specialty white wine vinegar to enhance and deepen recipe flavors!
blender, add oil, vinegar, honey, and mustard. Whisk d. Pour over quinoa and r salad tongs to toss,
cover bowl and chill for at e serving to allow flavors
y Family Project
Summer Riced Cauliflower Salad
PrepTime20Minutes
Cook Time 20 Minutes
Directions
Servings 8
Ingredients
1 (10-ounce) Package of Riced Cauliflower, cooked per package directions & cooled
1 (11-ounce) Can of Corn, cooked per package directions & cooled
1 cup Quartered Grape Tomatoes
1 Medium Zucchini, chopped
1/4 cup Chopped Red Onion
1/4 cup Chopped Fresh Basil
2 cloves Garlic, chopped
2 tablespoons Extra Virgin Olive Oil
2 tablespoons White Balsamic Vinegar
1. Combine Riced Cauliflower, Corn, tomatoes, zucchini & red onion in a large bowl.
2. Stir in remaining ingredients & season to taste with salt and cracked black pepper.
3. Serve immediately or chill until ready to eat.
Farro & Grilled Vegetable Salad with Smokey Tahini
Prep Time 25 Minutes
Cook Time 5 Minutes
Directions
Servings 4
Ingredients
1 cup pearled farro
2 medium carrots, halved lengthwise
2 Roma tomatoes, halved lengthwise
1 large zucchini, cut lengthwise into
1/4" thick slices
2 (1/2" thick) slices red onion
1/4 cup olive oil
1 garlic clove, minced
1/4 cup tahini
2 tbs fresh lemon juice
1 tsp chopped fresh mint
1/2 tsp smoked paprika
1. Cook farro per label. Prepare grill for direct grilling over medium-high heat.
2. Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil.
3 Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.
4. Make dressing. Mix remaining olive oil with minced garlic, tahini, lemon juice, mint and smoked paprika.
5. Mix cooked & cooled vegetables with farro and dressing. Enjoy!
Creamy Herbed Dip
Directions
Ingredients
1 1/3 cups plain yogurt
1/4 cup finely chopped fresh chives
2 Tbs finely chopped fresh parsley leaves
2 Tbs chopped fresh basil leaves
1 clove garlic, finely chopped
1 tsp lemon juice
1/4 tsp salt
1.In medium bowl, mix all ingredients. Cover and refrigerate until ready to serve. Serve with crudités and crackers or spoon over grilled meats and vegetables.
Tip: Dip will keep, covered and refrigerated, up to 4 days.
1 can (18.5 ounces) Southwest style black bean soup
1 1/2 cups low-fat cottage cheese
2 teaspoons taco seasoning
3/4 cup chunky medium salsa
3/4 cup shredded medium cheddar cheese
3/4 cup shredded lettuce
3/4 cup diced Roma tomatoes
1/2 cup drained sliced pickled jalapeños
1/4 cup thinly sliced green onions
1/2 cup plain nonfat Greek yogurt
Directions
1.In blender, purée beans and soup.
2 In blender, purée cottage cheese, yogurt and seasoning
3.In 8-inch square or 2-quart serving dish, layer bean mixture, cottage cheese mixture, salsa, Cheddar cheese, lettuce, tomatoes, jalapeños and onions. Makes about 8 cups dip.
4.Serve dip with mini bell peppers.
Tropical Chicken Mango Wrap
Prep Time 15 Minutes
Ingredients
Servings 4
1 small ripe, slightly soft mango, peeled and pitted
1 cup Greek yogurt
1/4 tsp cumin
Pinch cayenne pepper
1/2 tsp garlic powder
Directions
9 tbsp prepared fresh chili garlic sauce
2 tbsp olive oil
2 cups large chicken breasts, pre-cooked and sliced
1 cup shredded romaine lettuce
1 tbsp freshly chopped cilantro
4 large whole wheat tortillas
1. For the sauce: Place the mango, yogurt, cumin and cayenne in a blender and blend well. Add 1 tbsp water to thin the mixture if necessary. Refrigerate until ready to use.
2. To prepare the wrap filling: In a small bowl whisk together the garlic, lime juice and olive oil.
3. Place chicken and lettuce in a large bowl and add dressing Fold in the cilantro and mango.
4. To finish the wrap: Place the tortilla on a clear workspace. Spread 1 tbsp sauce over the wrap.
5 Next scoop 1/2 to 3/4 cup of the mango chicken salad in the center, fold up both sides and roll up. Repeat with remaining tortillas.
6. Serve with remaining sauce on the side.
7. Serving Suggestions: Serve with your favorite garden salad. Turn leftovers into a quesadilla by adding your favorite cheese and melting, or serve as a simple salad without tortillas.
Eggplant & Tomato Sandwiches
Directions
1.Cut eggplant into half-inch slices.
Ingredients
1 medium Italian eggplant cut into 1/2 inch slices
1 1/2Tbsp. olive oil
2 cloves garlic, crushed
3 Tbsp. finely minced fresh basil
8 (1/2 inch) slices, crusty bread
4 medium ripe tomatoes
fresh ground black pepper
1/2cup crumbled Feta cheese (optional)
2.Combine olive oil and garlic and lightly brush each slice. Grill over medium high heat on grill or broil under broiler. When soft, remove and sprinkle with basil.
3.Slice tomatoes into 1/4 inch slices and season with black pepper. Arrange tomatoes and eggplant on 4 slices of bread. Season with pepper and add crumbled Feta cheese, if desired. Top with second slice of bread and serve immediately.
Recipe source: fruitsandveggies.org
Tuscan Tuna White Bean Salad
Directions
Ingredients
1 can (12 ounces) solid white albacore tuna
1/2 diced red onion
1 cup chopped fresh basil leaves
1 Tbs chopped fresh chives
1 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1 Tbs red wine vinegar
1/2 tsp ground black pepper
1 cup rinsed and drained cannellini beans
1/2 cup diced tomato
4 cups spring mix salad greens
2 medium avocados
1. In medium bowl, flake tuna with fork. Stir in onion, basil, chives, oil, lemon juice, vinegar, and pepper. Fold in beans and tomato.
2. Divide greens over 4 individual plates. Cut avocados in half; remove pits and remove avocado flesh from skin using a large spoon. Place 1 avocado half over greens on each plate.
3. Spoon tuna mixture into avocado halves on each plate and serve with baguette toasts, if desired.
Eggplant Mini Pizzas
Directions
Ingredients
1 1/2 cup tomato & basil sauce
2 medium eggplants ( 1/2 inch thick slices)
2 tbs olive oil (divided)
1 small zucchini (diced)
1/4 small onion (diced)
2 garlic cloves (minced)
3/4 cup cherry or grape tomatoes (halved)
3/4 cup shredded part skim mozzarella cheese
1 tsp fresh oregano (chopped)
6 basil leaves (julienned)
1/2 tsp red pepper flakes (optional)
1 Preheat oven to 450 ° F Line rimmed baking sheet with parchment paper
2. Arrange eggplant slices in one layer on baking sheet. Brush each slice with 1 1/2 tablespoons olive oil. Sprinkle with 1/2 teaspoon black pepper. Bake 10 minutes.
3. In large skillet, heat remaining oil over medium heat. Add onions. Cook and stir 2 minutes. Add garlic, zucchini and oregano. Stir and sauté for 2 minutes. Add tomato sauce and cook 1 minute
4. Remove eggplants from oven. Top each with equal amounts of red sauce vegetable mixture, cherry tomatoes and mozzarella. Return to oven and bake 5 minutes or until cheese is melted and bubbly.
5. Serve eggplant pizzas sprinkled with fresh basil and red pepper flakes (optional)
Grilled Summer Peppers
Directions
1. Heat grill to medium-high heat.
Ingredients
1 each yellow, orange and red pepper
18 fresh basil leaves, divided 18 cherry or grape tomatoes
1 cup shredded low-moisture part-skim mozzarella cheese
1/4 cup balsamic vinaigrette dressing, divided
2. Cut each pepper lengthwise in half. Remove and discard seeds.
3. Fill each half with 1 basil leaf and 3 tomatoes; top with cheese.
4. Drizzle evenly with 2 Tbsp. dressing.
5. Grill 8 to 10 min. or until peppers are crisp-tender.
6 Place peppers on platter; top with remaining basil leaves and dressing
Tofu Skewers
Prep Time 20 Minutes Cook Time 5 Minutes
Servings 4
Ingredients
1 package (14 ounces) extra firm tofu, drained
1 large orange, zested (about 1 tbs), orange reserved
1 avocado, peeled, pitted and sliced 1/4 cup chopped roasted unsalted cashews
1. Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; drain, then cut into 1" pieces.
2. Segment the orange and save juice into a large bowl. Whisk in 1 tbs each vinegar and oil, 1 & 1/2 tsp honey, and orange zest. Add tofu and toss gently; let stand 30 minutes. Soak skewers in water 20 minutes.
3. Prepare grill for direct grilling over medium-high heat. Remove tofu from marinade with slotted spoon; whisk in mustard, 1/4 tsp pepper, and remaining 2 tbsp vinegar, 1 tbsp oil and 1 & 1/2 tsp honey. Add fennel, fennel fronds and orange segments; toss.
4. Thread tofu onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until grill marks appear and tofu is crisp, turning 1/4 turn every 2 & 1/2" mins.
5. Serve fennel mixture topped with avocado, cashews and tofu skewers.
Chef Tip: Tofu skewers can also be grilled on the stovetop on a nonstick grill pan over medium-high heat.
Roasted Cauliflower Taco with Black Bean Salsa
Ingredients
2 garlic cloves, minced
1 medium head cauliflower, cut into small florets
2 Tbs olive oil
1 3/4 tsp ground chipotle pepper
1/2 tsp pepper
1 large tomato, diced
1 1/2 cups rinsed and drained canned black beans
1/4 cup chopped fresh cilantro leaves
2 tbs fresh lime juice
1 avocado, peeled, pitted and chopped
12 (5- to 6-inch) whole wheat tortillas, warmed
1/4 cup reduced fat sour cream
Directions
1. Place large rimmed baking pan in oven; preheat oven to 475°.
2. In large bowl, toss garlic, cauliflower, oil, 1 3/4 teaspoons chipotle pepper, and 1/2 tsp pepper. Spread in single layer on hot pan; roast 15 minutes or until charred, turning once during last 2 minutes of cooking.
3. In medium bowl, toss tomato, beans, cilantro, lime juice, and remaining 1/2 tsp chipotle powder, and pepper; fold in avocado.
4. Evenly fill tortillas with cauliflower mixture and avocado mixture; evenly top with sour cream.
2. Fill the mushrooms evenly with tomato mix and sprinkle with a generous amount of vegan mozzarella.
3. Throw on a preheated barbecue and grill for 10 minutes with a closed lid, until shreds have melted.
Garnish with thyme leaves and serve!
Mediterranean Steak Hummus
Prep Time 15 Minutes
Ingredients
1 cup quinoa
1 1/2 cups cubed eggplant
1/2 tsp chopped fresh oregano
1 lb sirloin steak
1 Tbs olive oil
1 tomato, chopped
2/3 cup hummus
1/4 cup crumbled feta cheese
1 Tbs chopped fresh parsley
Directions
1.Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.
2.Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.
3. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned. Push eggplant to 1 side of pan; place steak on opposite side.
4. Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145°. Transfer steak to cutting board; cover loosely with foil. Let stand 10 minutes; slice steak against the grain.
5.Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, and parsley.
Pesto Pork Skewers
Directions
Ingredients
1/2 jar basil pesto, divided
2 pounds pork tenderloin, cubed
1 red pepper, large dice
1 orange pepper, large dice
1 yellow pepper, large dice
1 yellow onion, large dice
Black pepper to taste
1 Place pork in a bowl with pepper, and 1/2 of the pesto Toss to incorporate
2. Place peppers and onions in a bowl with 1/2 of the remaining pesto. Toss to incorporate.
3. Place pork, peppers, and onions on a skewer. Place skewers on a grill, rotating them until done, about 10-12 min.
4 Place skewers on a platter and drizzle with extra pesto if desired
Protein Rigatoni Zucchini Red Bell Pepper and Mint
Ingredients
1 box protein rigatoni pasta
2 medium size red bell peppers, cleaned, seeded and diced 1/2 inch
1 medium red onion, diced
2 small zucchini, diced
4 tablespoons extra virgin olive oil, divided
10 leaves fresh mint
1/2 cup Romano cheese, grated (optional)
To taste black pepper
Directions
1. In a non-stick skillet, sauté zucchini with half the olive oil and season with a little pepper. Set aside.
2. In the same skillet, slightly brown onions in the remaining olive oil then add peppers. Sauté gently for a few minutes until thoroughly cooked. Season with pepper.
3. Cook pasta according to package directions and drain.
4. Mix pasta with mint leaves and sautéed red peppers and onions. Add the sautéed zucchini, then sprinkle with cheese and serve.
Watermelon – Chicken
Servings 4-6
Ingredients
For the Chicken
2 pounds chicken breasts or thighs, skinless
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon salt
Juice of 1 lime
Directions
For the Glaze
2 cups diced seedless watermelon
Juice of 1 lime
1 tablespoon balsamic vinegar
1 tablespoon cornstarch
1 tablespoon honey
1/4 teaspoon salt
1. Combine chicken, olive oil, lime juice, red pepper flakes, cumin, and salt in a bowl or plastic bag. Massage to coat the chicken. Allow to marinate for up to 1 hour.
2. While the chicken is marinating, preheat a grill to medium-high heat and prepare the glaze
3. Combine all glaze ingredients in a blender and blend until smooth.
4 Pour into a saucepan and bring to a boil over high heat. Reduce to medium heat and simmer until slightly thickened, about 5-7 minutes. It should be the consistency of maple syrup or melted honey.
5. Place chicken on the preheated grill. Cover and cook for 5-7 minutes
6. Flip the chicken and brush generously with the glaze. Cover and cook for 2-3 minutes. Brush with more glaze, then continue cooking until the chicken is fully cooked and reaches 165 degrees, about 2-3 more minutes depending on size.
7. Remove chicken from the grill and let sit for about 5 minutes before serving. Brush with additional glaze or serve extra on the side for dipping.
Sweet &
Tangy!
Shrimp and Watermelon Poke Bowl
Ingredients
Sauce
1/4 cup low sodium soy sauce
1/4 cup sugar
3 tablespoons ginger, minced
3 tablespoons mirin or rice wine
2 tablespoons toasted sesame seeds
Salad
1 1/2 cups brown or white rice, cooked
3 cups spring mix lettuces
1/2 cup pineapple, cut into 1/2" cubes
1/2 each avocado, cut into 1/2" cubes
1/3 cup edamame or peas (frozen, cooked)
1/2 each jalapeño, cut into this 1/8" slices
1/4 cup mint and/ or basil leaves and cilantro, cut into thirds
Directions
Sauce & Bowl
1. For the sauce: Combine the ingredients. Set sauce aside.
2. In a bowl combine shrimp with half of the sauce and allow to marinate. In another bowl, combine watermelon with remaining sauce. Set both aside to marinate for 20 minutes.
3.Heat oil in saucepan over high heat. Add onions and stir until fragrant, about 2 minutes. Add shrimp with the marinade and cook just until done, about 2-3 minutes. Remove and set aside.
Salad
1. For the salad: Place rice and spring mix in a shallow bowl. Working in a circular pattern, top with shrimp along with onions and juice, pineapple, marinated watermelon, avocado, edamame, jalapeño, and herbs.
2. Garnish with drizzle of Sriracha Aioli, onions, and a lime wedge.
Quick Siracha Aioli
1. Combine all ingredients and stir well to blend.
2. Set aside for 20 minutes to allow flavors to meld.
Bowl Ingredients
10 each shrimp, 31/40 count
2 cups watermelon, red mini seedless, cut into 2/3" cubes
2 tablespoons canola oil
1/2 cup red onions, cut lengthwise into 1/8" slices
Garnish
1/4 cup Quick Sriracha Aioli
1/4 cup onions
2 each lime wedges
Quick Siracha Aioli
1/3 cup light mayonnaise
1 teaspoon garlic, finely minced
1 tablespoons sriracha sauce
1 tablespoon white vinegar
1/2 teaspoon paprika
1/2 teaspoon cayenne (optional)
Salmon Skewers
Servings 4 Cook Time 12 Minutes
Ingredients
1 avocado, pit and skin removed
14 oz fresh (skinless) salmon fillets sprouts( optional )
1 tbs Italian herbs
1 tsp smoked paprika powder
1 tsp chili flakes
1 tsp brown sugar pinch of salt
4 kebab or barbecue skewers
Directions
1. Combine Italian herbs, smoked paprika powder, chili flakes, brown sugar, and salt for the Italian rub. Cut the salmon into 4 pieces and coat all sides in the rub. Thread each piece of salmon onto a skewer so you have 4 skewers in total.
2. Cut the avocado in half and remove the pit and skin, then thinly cut the avocados into slices ensuring to keep them in one piece. Put the avocado halves on a nice plate that you’ll use to serve the dish. Press down slowly on the avocado halves to create an accordion effect and set them in the shape of the plate.
3. Grill the salmon skewers on a BBQ or in a hot grill pan until cooked, 10–12 minutes should be enough but check the salmon is cooked to your preference. Using a thermometer, check the internal temperature has reached 145F for the salmon.
4 Serve the salmon skewers on top of the avocado. Decorate the plate with the beansprouts, cress, mixed greens if using.
Let’s Spicethings up!
Halibut Jalapeno Peach Relish
Ingredients
2 medium peaches, halved and pitted
1 medium jalapeño, seeded and stemmed
2 tbs olive oil, divided
4 skin-on halibut fillets (about 1 1/2 pounds)
2 tbs fresh lime juice
1 tbs honey
1 tsp grated fresh ginger
1 medium red rell pepper, chopped
1/4 cup chopped red onion
1 tbs chopped fresh basil
Directions
1 Prepare outdoor grill for direct grilling over medium high heat Grill the halibut until it reaches an internal temperature of 145F.
2. In medium bowl, toss peaches, jalapeño and 1 tablespoon oil. Place peaches and jalapeño, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Transfer peaches and jalapeño to cutting board; chop.
3. In medium bowl, toss peaches, jalapeño and 1 tablespoon oil. Place peaches and jalapeño, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Transfer peaches and jalapeño to cutting board; chop.
4. In large bowl, whisk lime juice, honey, ginger, and 1/4 teaspoon and black pepper. Add bell pepper, onion, basil, peaches and jalapeño to lime mixture; toss. Makes about 3 cups. 5. Serve halibut topped with relish. .
Chef Tips: To prevent halibut from sticking to the grill, make sure the grill grates are well oiled and hot before placing it on the grill.
VeggieRainbowHummusPlate
Directions
Ingredients
1/2 bunch thin asparagus
1 garlic clove, coarsely chopped
1 cup cannellini beans, drained and rinsed
3 medium carrots, cut into ⅛” thick slices
1 each, green, yellow & orange bell peppers
1 1/2 cups cherry tomatoes
1 container bowl & basket hummus
1. Cook asparagus just until tender-crisp. Transfer asparagus to bowl filled with ice water; once chilled, drain and pat dry.
2. Slice 1/2" off top of green bell pepper; fill with hummus and place in center of serving plate.
3. Arrange tomatoes, orange and yellow bell peppers, and asparagus on plate in rows above green pepper resembling a rainbow; arrange carrot coins on plate below rainbow.
Spray 12” pizza pan with non-stick spray. Place crust on pizza pan and bake at 350°F for 8-10 minutes. Allow crust to cool completely. Blend cream cheese, sugar, and vanilla. Spread mixture over cooled crust
Arrange banana slices in layer over cream cheese mixture. Arrange remaining fruit slices in circles on bananas, varying colors and shapes. Sprinkle with raisins and pistachios. Cut into 8 wedges.
Kids
Charcuterie Snack Board
Ingredients
Watermelon, cubed, balled, wedges, sticks, cutouts, and /or skewers
Peanut butter and jelly sandwiches, halved
Ham and cheese pinwheels
Sliced veggies of choice: cucumbers, carrots, sweet peppers and celery
Sliced fruit of choice
Pretzels, crackers, etc.
Directions
1. Prepare all ingredients, chop veggies, cut out watermelon, slice fruit, make sandwiches
2. Arrange all ingredients on a large board or platter.
3. Serve and enjoy!
Image & recipe courtesy of Watermelon.org
Red White Blue Sparkling Lemonade
Directions
Ingredients
1 bottle Bowl & Basket lemon lime seltzer
1/2 cup blueberries
1/2 cup diced strawberries
1 pineapple, peeled and cored
1. Slice the pineapple into thin slices and use a star cookie cutter to cut out stars.
2. Fill glasses with ice and a handful of fruit. Fill glasses with lemon lime seltzer, stir and serve.
Watermelon Margarita Mocktail
Ingredients
2 cups cubed watermelon, plus wedges for garnish (optional)
1 ounce agave
1 ounce lime juice, plus wedges for garnish (optional)
1 tablespoon salt
1. Place salt on a small plate. Run lime wedge around outer rim of rocks glass and dip into salt to coat. Refrigerate until ready to fill.
2. Combine cubed watermelon, lime juice and agave in cocktail shaker and muddle thoroughly.
3. Double strain, using a fine mesh strainer into prepared glass filled halfway with ice. Garnish with lime and watermelon wedges. Serve.
Image & recipe courtesy of Watermelonorg
Frozen – Yogurt Bark
Directions
Ingredients
1 1/2 cups low-fat plain Greek yogurt
2 tablespoons honey or pure maple syrup
2 tablespoons chopped unsalted almonds
1/2 cup finely chopped mango
1/2 cup blueberries
1/4 cup blackberries or raspberries, chopped if large
1. In a medium bowl, whisk together the yogurt and honey until combined.
2. Line a 13 x 9 x 2-inch baking dish with parchment paper. Spread the yogurt mixture over the paper as thinly as possible.
3. Sprinkle the almonds over the yogurt mixture. Using your fingertips, gently press the almonds into the yogurt mixture.
4. Sprinkle the mango, blueberries, and raspberries over all. Using your fingertips, gently press the fruit into the yogurt mixture.
5. Cover the dish with plastic wrap or aluminum foil. Freeze overnight.
6. At serving time, gently lift the parchment paper from the dish and transfer to a cutting board. Using your hands, break the bark into pieces (or you may need to hit it lightly on the surface of the cutting board). It's best to eat the bark immediately. It begins to melt 15 minutes after being removed from the freezer.
Recipe source: American Heart Association
Fruit Salad
Directions
Ingredients
6 cups assorted grillable fruit, such as watermelon cubes, canteloupe cubes, mango chunks, chopped pineapple, strawberry halves etc
1/2 cup blueberries
1/2 cup blackberries
2 tbs Wholesome Pantry honey
1 tsp vanilla extract
1 pinch of salt
Heat grill or grill pan to medium high heat. Grill all fruit (except blueberries and blackberries) in batches, approximately 1 minute per side or until char marks form Let fruit cool slightly, then toss with remaining ingredients. Serve and enjoy!
Nutrition Team
Claudia Shore, RDN
ShopRite of Clinton
Claudia.Shore@wakefern.com
ShopRite of Bethlehem
Susan Lang-Saponara, RDN
ShopRite of Flemington
Susan.Langsaponara@wakefern.com
ShopRite of Greenwich
Haley Bencivengo, MS, RDE
ShopRite of Yardley
Haley.Bencivengo@wakefern.com
Check it out!
your group with dietitians for a tour, nutrition educational er you have a ok 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!
