Well Everyday: Dining Al Fresco

FrenchStylePotatoSalad SpinachDipRoll-Ups

CaesarPitaSandwiches Pomegranate,Mango& BlackBeanSalsa

FreshCorn,Basil,Bell PepperSalad

ZestTurk'yPitaWrap

HoisinGlazedTofu

Avocado-ChickenSaladSandwiches GrilledHasselbackChicken

AppleCrunchSnackMix

MangoPineappleCooler

GreekGrilledZucchiniSalad

GrilledSteakSummerSalad

KoreanInspiredTunaSandwich

GrilledAlaskaSalmon

Locations

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&Editor: KayshaQuiles,RDN

MorganLaugier-Neiser,RD,LDN

ContentContributors:

MorganLaugier-Neiser,RD,LDN SusanLang-Saponara,RDN ClaudiaShore,RDN KayshaQuiles,RDN

JenieMussallem,MS,CNS

GinaDiRenzo,dieteticintern,CedarCrest College

Questions?Contactusat: NutritionTeam@ServeUpNutrition com

Dear Reader,

Welcome to our sixth issue of Well Everyday, a seasonal publication giving you delicious recipes, meal inspiration, and evidence–based nutrition guidance.

In this special Al Fresco issue, we invite you to enjoy the great outdoors while dining with family and friends. We share some personal stories where outdoor spaces inspire our meals and recipes to enjoy during the warmer weather.

Iou’ll read about global spices, their flavor profiles, and uses in rubs, marinades and salad dressings. We’ll also explore new varieties of olive oils that will take you on a culinary adventure.

We love to hear from our customers. Email us your food & nutrition questions or share pictures of your culinary creations at Our nutrition team is here to help you eat well, be happy and healthy, no matter the season.

NutritionTeam@ ServeUpNutrition.com

From Our Family to Yours, Your Nutrition Team

with the nutrition team take a class

Each month, your Nutrition Team offers a variety of nutrition and culinary classes.

From support groups to meal inspiration, and everything in between, we've got you covered.

Scan the QR code to explore our upcoming classes. Do you have a request for a class topic? Reach out to the team by emailing NutritionTeam@ServeUpNutrition.com.

through the summer through the summer a taste of what's in season

blueberries

Slightly sweet and filled with juicy goodness, blueberries are a wonderful summertime fruit. Enjoy them in a smoothie, as a sweet treat on your charcuterie board, or paired with mint to make ice cubes.

herbs

These leaves add life to your salads, sides, entrees, soups, or smoothies. Why not try basil with your peaches, chives with your eggs, basil with your corn, mint with your grain dish, or parsley with your smoothies? You'll enjoy great new tastes.

peaches

Eaten for thousands of years, this delightful stone fruit is perfect from appetizer to dessert. Enjoy as a salsa and bean dip, cooked down with chicken, pork or vegan ribs, or surprise folks with a finish of cut peaches and basil.

string beans

Listen for the snap of summer with this lean, green garden favorite. Try them roasted with garlic and olive oil, sautéed with almonds, or steamed and seasoned with fresh herbs and a drizzle of olive oil.

corn

Try this season's corn as a relish for your tacos, mixed with beans, veggies, and salad dressing for a quick side dish, or added to your coleslaw or potato salad for a pop of sweetness. Of course, boiled, grilled, or roasted is wonderful too!

cucumber

More than just water, these cool, crisp, and refreshing cucumbers are good in every part of your meal. And that's a good thing, as a single plant can produce up to 125 cucumbers!

Culinary Staple Olive Oil

From ancient times to modern day, olive oil has been enjoyed by many near and far. Rich in flavor, texture and nutrients, this golden liquid enhances the flavor and experience of your favorite dishes, leaving you well-nourished and satisfied.

Olive oil is loaded with nutrients like polyphenols, which help protect our cells and keep our body working. You can preserve the concentration in your olive oils by proper storage and not cooking it beyond its smoke point (the temperature at which the oil will start to smoke).

Why not explore some new varieties today? We think olive oil goes great with practically everything, from salads and veggie side dishes, to marinades, sauces and more. Check out our reference chart for your next culinary adventure.

TypeofOil StorageandUse

Wholesome Pantry

Organic Extra Virgin Olive Oil

Store in a cool, dry place. Keep away from light. Drizzle. Ideal for dressings and marinades.

Bowl & Basket Italian

Extra Virgin Olive Oil

Shake well Store in a cool, dry place Keep away from light Drizzle Ideal for dressings and marinades

Bowl & Basket Extra Virgin Olive Oil

Infused with Chili Pepper

Bowl & Basket Greek

Extra Virgin Olive Oil

Store in a cool, dry place. Keep away from light. Drizzle. Ideal for dressings and marinades.

Shake well Store in a cool, dry place Keep away from light Drizzle Ideal for dressings and marinades

Bowl & Basket

Tunisian Extra Virgin Olive Oil

Shake well. Store in a cool, dry place. Keep away from light. Drizzle. Ideal for dressings and marinades.

FlavorProfile& Origin Recipe Inspiration

Robust flavor with fruity overtones and peppery finish.

Originates from Spain.

Robust flavor with fruity overtones and peppery finish

Originates from Italy

Robust flavor with fruity overtones and peppery finish.

Originates from Italy.

Robust flavor with fruity overtones and peppery finish

Originates from Greece

Slightly woody, robust flavor with fruity overtones and peppery finish.

Originates from Tunisia.

Bowl & Basket

Avocado Oil & Extra Virgin Olive Oil

Bowl & Basket Walnut

Oil & Extra Virgin Olive Oil

Store in a cool, dry place Keep away from light Sauté, stir fry, dressings or marinades

Store in a cool, dry place Keep away from light

Drizzle Ideal for dressings and marinades

Delicate, mild, smooth, nutty flavor

Originates from Mexico, Italy, Greece, and Spain

Smooth, buttery walnut flavor

Originates from Italy, Greece, and Spain

One-Pot Shrimp w/ White Beans

Pesto Arctic Char w/ Asparagus Couscous

Mushroom Trio Grilled Flatbread

Easy Greek Salad

Mediterranean Snack Box

Shrimp & Asparagus Pea Salad with Pesto

Grilled Peach, Corn, and Zucchini Salad

Ingredients

1 whole wheat pita bread round

1 pint cherry tomatoes, halved

1 medium English cucumber, chopped

1/4 cup finely chopped red onion

2 tbs chopped parsley

Mediterranean Snack Box

1 tbs fresh lemon juice

1 1/2 tsp extra virgin olive oil

Crumbled feta cheese (optional)

4 (3-compartment) food storage containers

1/2 cup original hummus

Directions

Preheat oven to 375° Split pita round into 2 rounds; cut each round into 8 wedges. Place pita wedges, cut side up, in single layer on rimmed baking pan; spray with cooking spray; bake 5 minutes or until golden brown and crisp Cool crisps; place 4 crisps each into 4 small zip-top plastic bags and seal.

In medium bowl, toss tomatoes, cucumber, onion, parsley, lemon juice, oil, pepper to taste, and cheese, if desired. Makes about 3 cups.

Fill containers by dividing hummus and tomato mixture into 2 compartments; seal with lids and refrigerate up to 1 day. Store crisps at room temperature up to 1 day; place 1 bag of crisps into remaining compartment and reseal container before packing to go.

One-Pot Shrimp with White Beans and

Tomatoes

Ingredients

2 tbs olive oil

1 lb raw 31-40 count peeled and deveined shrimp

1 medium shallot, chopped

2 minced garlic cloves

2 cans diced tomatoes

2 tbs chopped fresh basil

Directions

1 can ( 15 oz ) no salt added Wholesome Pantry cannellini beans, drained and rinsed

3 cups loosely packed Bowl & Basket

baby spinach

2 tbs fresh lemon juice

1/4 tsp crushed red pepper

In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes or until opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.

In the same pot, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook and stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add tomatoes with their juice and beans; reduce heat to medium. Cook 10 minutes or until slightly thickened.

Stir in spinach, lemon juice, crushed red pepper, salt, and black pepper to taste; cook 5 minutes. Return shrimp to pot; reduce heat to low and cook 4 minutes. Serve sprinkled with basil.

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Global Flavors Spice Blends

Spices have been used throughout recorded history in all regions of the world. Their roles have varied from rituals to medicines, to trade and taste, and beyond. Cooking with spices transforms an everyday food into a culinary adventure.

Through our palette and our nose, we really do travel the globe or back into time! Why not stroll down the aisle and choose a new destination to explore? How about food from the Caribbean, Europe, Africa, the far East, or the Bayou of the United States?

Are you and your taste buds ready? Journey through our chart. Questions about how to start? We’ve got you covered with delicious recipes, and as your meal inspiration resource in the store. Stop by to see your in-store dietitian or call your local ShopRite to schedule a time to plan away.

Together, we can go places through our palates. Bon Voyage!

Bowl & Basket Spices & Seasonings

SpiceBlend

Bowl & Basket

Jamaican Jerk Rub

Bowl & Basket

Elote

Bowl & Basket

Moroccan Ras El Hanout

Bowl & Basket

Korean BBQ Rub

Bowl & Basket

Louisian Cajun

Bowl & Basket

Portugese Peri Peri

InformationSourcedfrom:

Origin&FlavorProfile

Jerk refers not only to the spicy seasoning blend used in Jamaican cuisine, but also the process of spicing and grilling meat, fish, and poultry at a low-heat.

RecipeInspiration

Elote, the Spanish word for “corn”, refers to Mexican street corn that is grilled and flavored with mayonnaise, cheese, chili powder, and cilantro

A staple in Moroccan cuisine, Ras el Hanout is a blend of spices that can be described as floral and sweet. Each blend varies, as it may contain anywhere from 10-80 spices. Ras el Hanout is often used in Moroccan tagine dishes, on meats, and can also flavor roasted vegetables

Korean BBQ dates back to the Goguryeo era (37 B C to 668 A D ) with a dish called bulgogi Typically, this seasoning is a blend of garlic, green onion, soy sauce, sesame oil, and pear The pear helps to tenderize the meat and provides a sweet flavor!

Originally considered a “peasant-style” cuisine, Cajun dishes were traditionally made with ngredients found in the swamps and bayous, such as wild game, seafood, vegetables and herbs. Cajun seasoning is known for being hearty and spicy, with ingredients like black pepper, bell pepper, cayenne, onion, and celery.

While the word “Peri” comes from an African word for chile, Peri-Peri chicken is a specialty of Portuguese cuisine Peri-Peri is a name used to describe a style of small, intensely hot chiles

Edelstein,S (2011) Food,cuisine,andculturalcompetencyforculinary,hospitality,andnutritionprofessionals JonesandBartlett Publishers Wilson,Christy (2022) Tasteofculinarynutrition:Mexico [Presentationslides] https://tasteofmaroccom/ras-el-hanout-fez-variation/ https://wwwthespruceeatscom/easy-ras-el-hanout-simplified-version-2394676 https://adhclibuaedu/globalfoodways/history-of-the-cajun-people-and-their-cuisine/ https://wwwsmithsonianmagcom/arts-culture/brief-history-bulgogi-koreas-most-delicious-export-180968132/[smithsonianmagcom] https://nyspiceshopcom/products/portuguese-piri-piri-blend

Jamaican Jerk Street Tacos

Elote Corn Salad

Chickpea and Squash Tagine

Korean Spice Rubbed Steak

Grilled Cajun Pork Tenderloin

Mahi Mahi with Roasted Veggies

Chickpea and Squash

Tagine

Ingredients

1 can (14 5 ounces) fire roasted no salt added diced tomatoes

1 can (14.5 ounces) reduced sodium chickpeas, drained and rinsed

3 tbs golden raisins

1/2 cup chopped dry roasted

unsalted cashews

Directions

In Dutch oven, heat oil over medium-high heat. Add onion; c and stir 2 minutes. Add garlic; c 30 seconds, stirring frequently Add squash and cauliflower; co and stir 2 minutes. Stir in seasoning; cook 1 minute. Add tomatoes and 1/2 cup water; he to a simmer. Reduce heat to medium-low; cover and cook 15 minutes. Add chickpeas and raisins; cover and cook 5 minut stirring occasionally. Stir in salt taste. Makes about 6 cups. Divide into 4 bowls; sprinkle wit cashews.

2 medium red onions, diced

2 garlic cloves, minced

1 package (16 ounces) fresh green zucchini coins and yellow squash

1 1/2 cups small cauliflower florets

2 tsp Moroccan blend seasoning

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Directions

Elote Corn Salad

Ingredients

4 cups fresh or frozen corn

Wholesome Pantry olive oil spray

1 red onion, diced

2 jalapenos, seeded and chopped

1/2 cup fresh cilantro chopped

1/4 cup fresh lime juice

1 1/2 tsp Bowl and Basket Elote Seasoning

1/4 cup Bowl and Basket plain yogurt

1/2 cup crumbled cotija cheese

Spray a large skillet with olive oil spray and heat over high heat. Add corn and cook for 5-7 minutes, stirring occasionally, but letting the corn char. Remove from heat and set aside to cool slightly.

Once cooled, add to a large bowl and combine with the remaining ingredients. Stir until well combined.

Top with additional cilantro and cotija cheese before serving, if desired.

Jamaican Jerk Street Tacos

Ingredients

1 lb Jamaican jerk boneless, skinless chicken thighs

1 can (15 5 ounces) Wholesome Pantry™ organic black beans, drained and rinsed

3/4 cup Wholesome Pantry™ organic mild thick and chunky salsa, divided Yellow corn tortillas

Directions

1/2 cup sour cream

Heat large skillet over medium-high heat; spray with cooking spray. Add chicken; cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer to cutting board; cool slightly and shred with 2 forks.

Wipe out skillet; spray with cooking spray. Add beans, 2 tablespoons salsa, 1/4 teaspoon salt and 1/2 teaspoon pepper; cook and stir over medium-high heat for 2 minutes or until heated through. Transfer to large bowl; add chicken and toss. Makes 3 cups.

In batches, on griddle or in large skillet, heat tortillas over medium-high heat for 3 minutes or until lightly browned, turning once. Serve chicken mixture in tortillas, topped with remaining salsa and sour cream.

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Join us in eating Al Fresco

With the Summer season upon us, we’re all looking for recipes that are fresh, colorful, and easy to prepare. We’re looking for nourishing meals that will keep us satisfied so we can relax and enjoy whatever we choose to do during the fun-filled months ahead.

There is no better way to enjoy the flavors of summer than dining al fresco. This season, let your nutrition team share their al fresco stories and recipes in hopes to inspire you. Whether it be sitting on a patio or porch, walking on a trail or a beach, picnicking in a park, or bringing a scrumptious dish to a neighbor’s pool party, we’ve got you covered.

Let’s enjoy soaking up the vast array of landscapes that are within reach in the company of others! For inspiration, try these delicious recipes, hand-picked especially for you, from our family to yours.

Recipes

French Style Potato Salad

Spinach Dip Roll-Ups

Caesar Pita Sandwiches

Pomegranate, Mango & Black Bean Salsa

Fresh Corn, Basil, and Bell Pepper Salad

Grilled Alaska Salmon

Zest Turk'y Pita Wrap

Korean Inspired Tuna Sandwich

Hoisin Glazed Tofu

Avocado-Chicken Salad Sandwiches

Grilled Hasselback Chicken

Apple Crunch Snack Mix

Mango Pineapple Cooler

Greek Grilled Zucchini Salad

Grilled Steak Summer Salad

Enjoying the outdoors has always been one of life’s simple pleasures for me. Whether that meant going on a hike, tailgating at a concert, sitting on my porch with my morning coffee, or studying under the trees There’s something about enjoying the fresh air. One of my favorite memories of eating al fresco was in middle school when my best friend and I packed a picnic and walked across town to a “beach” on the Delaware River. We sat on a blanket covering the gravel and snacked while enjoying the view of the water, trees, and the bridge connecting Pennsylvania and New Jersey. Fast forward several years, and I still enjoy eating al fresco just as much. Now, I get to create outdoor memories with my husband and toddler!

French-style Potato Salad

Serves: 4 Cook Time: 8 minutes

Ingredients:

2 pkg Bowl & Basket baby red potatoes

1⁄4 cup freshly chopped dill

1⁄4 cup freshly chopped parsley

1 pkg Bowl & Basket shallots, peeled and chopped

1/4 cup olive oil

1/4 cup red wine vinegar

1 tbsp Dijon mustard

1 tbsp whole-grain mustard salt, to taste pepper, to taste

Directions:

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ProductHighlight

Try our Bowl & Basket™ steamer potatoes to cut down on prep time!

Microwave baby potatoes according to package directions. Carefully transfer from packaging to a large colander and run cool water over the potatoes so that they cool, but are still slightly warm While potatoes are cooking, make the dressing. Whisk together herbs, shallots, olive oil, red wine vinegar, and mustards together in a large bowl. Add salt and pepper to taste. While potatoes are still warm, gently cut into halves or quarters, then add to the bowl with the dressing and toss gently to combine. Serve warm or chilled.

Spinach Dip Roll-Ups

Serves: 6 Cook Time: 15 minutes

Ingredients:

1/2 small red bell pepper, chopped

1/2 cup frozen spinach, thawed, dried & chopped

1/4 cup parmesan cheese

1/3 cup plain nonfat Greek yogurt

2 tbs Neufchatel cheese, softened

1 tbs fresh lemon juice

1/2 tbs garlic powder

3 (8-inch) whole wheat tortillas

Directions:

ProductHighlight

Try our Bowl & Basket™ non-fat plain Greek yogurt for added protein!

In medium bowl, stir bell pepper, spinach, Parmesan cheese, yogurt, Neufchâtel cheese, lemon juice, garlic powder, ⅛ teaspoon salt, and black pepper Makes about 1 5 cups Spread tortillas with bell pepper mixture; roll up tightly around filling, and tightly wrap with plastic wrap. Refrigerate at least 1 hour or up to 1 day. Remove plastic wrap from tortilla rolls; slice each crosswise into 8 (3/4-inch-thick) slices. Makes about 24 roll-ups.

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Caesar Pita Sandwiches

with Roasted Red Peppers

4 servings 10 minutes

INGREDIENTS

4 cups tightly packed torn romaine lettuce

6 oz smoked turkey breast, cut into strips

1/4 cup drained, roasted red pepper strips

3 tbs grated parmesan cheese

1/4 cup classic Caesar dressing

4 pita breads, warmed, cut in half

DIRECTIONS

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Combine all ingredients except pitas Spoon into pita pockets.

Kitchen Tips:

Prepare using classic ranch dressing. Use flour tortillas in place of pita bread. Spread each tortilla with 1 tbs softened cream cheese; top with salad. Fold 2 sides of each tortilla toward center, then roll up, using the cream cheese to seal the edges.

Warm up pitas by using your microwave, toaster or toaster oven.

Substitute with Caesar vinaigrette dressing.

Nutrition (per serving): Calories: 240, Total fat: 35g, Saturated fat: 1g, Cholesterol: 251mg, Sodium: 850mg, Carbohydrates: 36g, Fiber: 2g, Protein: 15g

Eating Al Fresco

As soon as the warm weather arrives, I’m ready for dining al fresco. I think all foods taste better outdoors, and I love keeping the mess outside too! Cooking on the grill, lighter fare, easy breezy meals, and enjoying whatever type of view or surroundings you have with your family and friends is what it’s all about to me I can remember our children eating breakfast in their play set and running around chasing fireflies at night after dinner. Now that our family is grown, we’re lingering longer at the table under the string lights, you can hear the water flowing in the fountain, and my husband and I enjoy walking after dinner as our dog runs around (the fireflies can’t catch her!). Some things certainly change over the years, but enjoying colorful, flavor-packed meals under the same star-filled sky never seems to get old Talking about colorful meals, the following recipes are nutrient dense, filled with antioxidants, which help protect our cells from damage, and are sure to please your taste buds. Here are a few recipes I hope you’ll enjoy as you dine al fresco!

Pomegranate Mango & Black Bean Salsa

Serves: 4 Cook Time: 30 minutes

Ingredients:

1 can black beans, drained & rinsed

1 jalapeno, seeded & chopped

1/2 mango, peeled, pitted & chopped

3/4 cup pomegranate seeds

1/4 cup cilantro, finely chopped

1/4 cup red onion, finely chopped

2 tbs lime juice

Directions:

ProductHighlight

Try our Wholesome Pantry™ black beans for a boost of protein and fiber!

In large bowl, toss all ingredients and ⅛ teaspoon salt. Makes about 4 cups. 1.

Fresh Corn, Basil, Bell Pepper Salad

Serves: 4 Cook Time: 20 minutes

Ingredients:

3 tbs olive oil

2 tbs apple cider vinegar

1/2 tsp salt

1/2 tsp fresh ground black pepper

5 ears fresh sweet corn, husks and silks removed, kernels cut from cobs (about 3 cups)

1/2 cup diced red bell pepper

1/3 cup thinly sliced fresh basil

2 tbs finely chopped red onion

Directions:

ProductHighlight

TryourWholesomePantry™rawapple cidervinegarfortheperfectadditionto yoursalad.

In medium bowl, whisk oil, vinegar, salt and black pepper; fold in corn, bell pepper, basil and onion. Makes about 3 1/2 cups.

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Grilled Alaska Salmon with

Sweet Potatoes

4 servings 30 minutes

INGREDIENTS

4 Alaska salmon fillets (4 to 6 oz. each), fresh, thawed or frozen

Olive oil spray

1 tbs fresh dill ( or preferred herb such as thyme, rosemary, etc.)

freshly cracked pepper, to taste

Salt, to taste

4 large sweet potatoes, sliced lengthwise into wedges

1/2 tbs ground cumin

DIRECTIONS

This recipe will require a Cedar plank (available in our seafood department ) with enough surface area for salmon Soak cedar planks for 1 to 2 hours (or overnight) submerged in water. Remove and pat dry. Heat grill to medium heat (400°F). Rinse any ice glaze from frozen Alaska Salmon under cold running water; pat dry with a paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herbs, salt and pepper Place sweet potatoes in a bowl; spray with cooking spray. Sprinkle with cumin, salt, and pepper, to taste. Toss to coat

Place cedar planks and potato wedges onto grill. Cover and cook about 3 to 4 minutes; turn wedges over, and continue cooking until potatoes are soft and cooked. Keep warm. Cook salmon 12 to 15 minutes, just until fish is opaque throughout.

Nutrition (per serving): Calories: 350, Total fat: 105g, Saturated fat: 15g, Cholesterol: 91mg, Sodium: 277mg, Carbohydrates: 33g, Fiber: 4g, Protein: 33g

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Eating Al Fresco

Outside, surrounded by trees, is a magical place for me Their architecture, bark textures, and tenacity to grow in inhospitable places are just a few of the things that make trees so impressive They are a source of welcomed shade on a hot day, over-all beautiful, emit antioxidants for us, filter our air, and help to nurture each other and future generations. Trees help us live healthier lives just by existing! The fact that trees provide shelter and food for forest inhabitants, enrich the soil, give food to support a massive and amazing underground network of mycelium that enables carbon to be stored at even greater magnitudes, further improving the air we breathe, is just amazing. With every step, I marvel at these magnificent structures that spring from the ground, that I am so fortunate to walk upon And so, while spending time in these marvelous woods, I need to pack sustenance. Below are some of my favorites.

Zest Turk'y Pita Wrap

Serves: 2 Cook Time: 25 minutes

Ingredients:

1 box vegan turkey burgers

1⁄4 cup red onion, thinly sliced

1⁄4 cup red wine vinegar

1⁄2 tsp. sea salt

2 pita pockets

1⁄4 cup hummus, any flavor

Directions:

4 leaves romaine or green leafy lettuce

1⁄4 cup microgreens

1 small heirloom tomato, sliced

1⁄4 cup pitted olives

1⁄4 cup crumbled vegan feta cheese

Product Highlight

Try our Bowl and Basket Specialty™ jalapeno stuffed olives for a kick of added spice!

Cook vegan turkey burgers according to package instructions. Meanwhile, combine the sliced onions, vinegar, and sea salt. Stir to combine. Set aside.

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Once the vegan turkey burgers are cooked, set aside to cool slightly. Divide the hummus, burgers, lettuce, microgreens, sliced tomato, olives, and vegan feta among each of the two pita pockets. Drizzle with lemon juice, if desired.

Korean Inspired Tuna Sandwich

Serves: 4 Cook Time: 15 minutes

Ingredients:

1/3 cup mayonnaise

1 1/2 tbs less-sodium soy sauce

2 tsp gochujang sauce

4 cans (5 ounces each) solid white albacore tuna in water, drained

2 green onions, thinly sliced

2 tsp black sesame seeds

4 multigrain sandwich thin rolls, separated

1/2 English cucumber, thinly sliced crosswise

1 cup shredded carrots

Directions:

In large bowl, whisk mayonnaise, soy sauce, and gochujang sauce; fold in tuna, onions and sesame seeds.

Makes about 2 1/2 cups.

Toast sandwich thins; top bottom halves with tuna mixture, cucumber, carrots and top halves of thins.

Product Highlight

Bowl and Basket™ olive oil mayonnaise is a great swap using a heart healthy oil.

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Hoisin Glazed Tofu with

Jasmine Rice

4 servings 33 minutes

INGREDIENTS

1 package (16 ounces) extra firm tofu

3 tablespoons hoisin sauce, divided

3 tablespoons sesame oil, divided

1 large red bell pepper, cut into

1-inch pieces

1 1/2 cups broccoli florets

2 packages (8.8 ounces each)

microwaveable jasmine rice

Our Bowl and Basket Specialty™ jasmine rice is perfect for your Asian inspired dish!

DIRECTIONS

Wrap tofu in paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; cut into 1-inch cubes

In a large nonstick skillet, heat 2 tablespoons sauce and 1 tablespoon oil over medium-high heat. Add bell pepper; cook and stir 3 minutes Add broccoli and 2 tablespoons water; cover and cook 5 minutes or until broccoli is tender-crisp. Transfer broccoli mixture to a plate. In same skillet, heat remaining 2 tablespoons oil over medium heat; add tofu and cook 8 minutes or until golden brown, turning to brown all sides. Add remaining 1 tablespoon sauce; cook 1 minute, stirring gently to coat Add broccoli mixture and toss; cook 1 minute or until heated through. Makes about 4 cups.

Prepare rice as label directs Makes about 4 cups Serve tofu mixture over rice, garnished with chili garlic sauce, green onions, soy sauce and/or sesame seeds, if desired.

Nutrition (per serving): Calories: 464, Total fat: 19g, Saturated fat: 2g, Sodium: 215mg, Carbohydrates: 57g, Fiber: 4g, Protein: 33g

There is no perfect definition for how some may enjoy al fresco, but my perfect definition? The beach! The grainy sand between my toes, the hot sun warming my skin with its powerful rays, the salty ocean water cooling me down from those rays, and the cool summer breeze that seems to sweep all my worries away What’s better than being able to enjoy 2 different parts of the earth while being in one location? The outside where we get to enjoy all the things mentioned above, but the ocean itself, exploring the underwater world and seeing everything it has to offer Visiting such a special place in which there is so much to see and learn about. Whether I spend my day soaking up the rays on the sand or I spend my day exploring the sea, I need hearty, nutritious foods to keep my energy levels up Try some of favorites just the way they are or tweak them to your liking and enjoy!

Avocado-Chicken Salad Sandwiches

Serves: 4 Total Time: 20 minutes

Ingredients:

1 large avocado, peeled and pitted

1 tbs fresh lemon juice

2 tsp chopped fresh parsley

2 cups chopped skinless rotisserie chicken

breast meat

1/2 cup halved red grapes

1/4 cup chopped celery

8 slices thin-sliced 21 whole grains & seeds

bread

Directions:

In large bowl, smash avocado, lemon juice, parsley, and 1/4 teaspoon each salt and black pepper; fold in chicken, grapes and celery. Makes about 3 cups. Top 4 slices bread with chicken mixture and remaining 4 slices bread.

Apple Crunch Snack Mix

Serves: 10 Cook Time: 1 hour 30 minutes

Ingredients:

2 medium apples

1 1/2 tsp ground cinnamon

1 cup chocolate-flavored rice cereal squares

1 cup unsalted whole almonds

1 cup mini pretzels

1/2 cup yogurt-covered raisins

1/4 cup dried cranberries

Directions:

ProductHighlight

TryourBowl&Basket™multigraintoasted oats,lowerinsugarandpackedwithfiber!

Preheat oven to 225°F. Line a baking sheet with foil; coat foil with nonstick cooking spray. Using a mandoline or a sharp knife, cut apples crosswise into slices 1/8-inch thick. Remove any seeds. Place in a medium bowl; add cinnamon, and toss gently to coat.

Arrange apple slices in a single layer on baking sheet; bake 1 1/2 to 2 hours or until lightly browned and crisp, turning every 30 minutes. Let cool completely. In a large bowl combine cereal squares, almonds, pretzels, raisins, cranberries and apple slices; toss gently to combine. Store in an airtight container at room temperature up to 2 weeks.

Mango Pineapple Cooler

with Fresh Basil

INGREDIENTS

1 oz fresh mango purée

3 oz pineapple juice

2 basil leaves ( 1 for blended mix and 1 for garnish)

Top with lemon/lime soda

Fresh pineapple, optional

garnish

DIRECTIONS

Combine mango purée, pineapple juice and basil leaf with ice.

Shake for about 3-4 seconds and strain into glass with ice.

Top off with sparkling beverage of choice.

Garnish with mango, pineapple, and basil leaf.

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Dining al fresco is something that I look forward to all year long. For me, May through September means one thing – plenty of meals with food from the garden! I remember being a young child with my Grandparents picking fresh fruit and vegetables from the garden to inspire our dinner for the night. Working with my Grandparents in their garden helped me learn so much about the benefits of eating fresh fruits and veggies, and I couldn’t wait to have one of my own some day! I loved being able to get creative with our meals based on what we harvested that week. Sitting outside on a big blanket and snacking on the fruits of our labor is a memory that I will cherish forever. No garden? No worries! Here are some fresh recipes for the summer inspired by my childhood gardening memories.

Grilled Steak Summer Salad

Serves: 4 Cook Time: 10 minutes

Ingredients:

1 lb boneless petite sirloin steaks

3 tbs olive oil, divided

1 large red onion, sliced into 1-inch-thick slices

1 tbs red wine vinegar

1 package spring mix

2 medium tomatoes, chopped

2 medium ripe avocados, peeled, pitted and choppe

1/4 cup fresh cilantro leaves

1/4 cup sliced almonds

Directions:

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Prepare outdoor grill for direct grilling over medium-high heat Season steaks with salt, pepper, and olive oil.

Place steaks and onion on hot grill rack; cover and cook onion 4 minutes or until lightly charred, turning once; cook steaks 10 minutes or until desired doneness

In large bowl, whisk together vinegar and 1 teaspoon each salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil.

Add spring mix, tomatoes, avocados and onion; toss. Serve salad topped with cilantro, almonds and steak.

Greek Grilled Zucchini Salad

Serves: 4 Cook Time: 25 minutes

Ingredients:

1 large red bell pepper, halved through stem & seeded

1 medium zucchini, halved lengthwise

1 package quinoa & brown rice mix

1/3 cup chopped Greek feta salad

1 bag Caesar salad kit

Directions:

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Prepare outdoor grill for direct grilling over medium-high heat Place pepper and zucchini on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once. Transfer pepper and zucchini to cutting board; let stand 5 minutes.

Prepare quinoa & rice in microwave oven as label directs; spread on large plate and let stand 5 minutes. Coarsely chop pepper and zucchini.

In large bowl, toss Greek feta salad, salad kit, pepper, zucchini and quinoa & rice. Makes about 6 cups.

Bowl & Basket™ sliced almonds the perfect heart healthy crunch.

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Grilled Hasselback Chicken with Summer Vegetables

4 servings 45 minutes

INGREDIENTS

4 boneless, skinless chicken breasts (about 6oz each)

1/2 small red bell pepper, thinly sliced

1/4 medium yellow squash, halved

lengthwise and thinly sliced

1/4 medium zucchini, halved

lengthwise and thinly sliced

1/4 small red onion, thinly sliced

2 tablespoons olive oil

1/2 cup shredded low-moisture, partskim mozzarella cheese

2 tablespoons chopped, fresh basil

DIRECTIONS

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Prepare outdoor grill for direct grilling over medium heat. Cut chicken crosswise into 1/2inch-thick slices, but do not cut all the way through, leaving about 1/2-inch intact on bottom of chicken breasts; place vegetables between chicken slices Brush chicken with oil; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Place chicken, cut side up, on hot grill rack; cover and cook 20 minutes or until internal temperature of chicken and vegetables reaches 165° Top chicken with cheese; cover and cook 2 minutes or until golden brown and cheese melts.

Serve chicken sprinkled with basil.

Nutrition (per serving): Calories: 292, Total fat: 14g, Saturated fat: 4g, Cholesterol: 103mg, Sodium: 148mg, Carbohydrates: 3g, Fiber: 1g, Protein: 38g

Nutrition Team Book your group with our

Claudia Shore, RDN ShopRite of Clinton

Claudia.Shore@wakefern.com

Morgan Laugier-Neiser, RD, LDN

ShopRite of Bethlehem

Morgan Laugier@wakefern com

Susan Lang-Saponara, RDN ShopRite of Flemington

Susan.Langsaponara@wakefern.com

Kaysha Quiles, RDN ShopRite of Greenwich

Kaysha Quiles@wakefern com

Jenie Mussallem, MS, CNS ShopRite of Yardley

Jenie Mussallem@wakefern com

Check it out!

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!

Summer Catering

Forget fussing over the feast and spend more time with your favorite people. Your local ShopRite offers a variety of catering options, from individual platters to full meal bundles. Our catering coordinators can meet with you 1:1 to help you plan your special gathering. No order is too big or too small. Next time you are in the store, look for our summer catering menu and let ShopRite help you provide easy entertaining down to the finishing touch.