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Make Every Meal Celebration Worthy
Make Apple Pecan Granola a Seasonal Specialty FAMILY FEATURES Family reunions, birthday celebrations and holiday gatherings all bring loved ones together for special occasions that call for delicious meals and snacks. To help elevate entertaining in your household, make hosting a cinch with quick, shareable recipes.
PHOTOS COURTESY GETTY IMAGES
Olive oil flour 1 container (16 ounces) store-bought pizza dough 1/4 cup tomato sauce 4 ounces fresh mozzarella, cubed 5 slices Prosciutto di Parma 6 fresh basil leaves
Pizza, for example, is a nearly universally beloved dish ideal for sharing. This version is simple, fresh and perfect for entertaining guests or just for a night in with fresh mozzarella, Prosciutto di Parma and fresh basil. For savory seasonal flavor, look no further than Sweet Potato Rounds topped with fried sage leaves, goat cheese and prosciutto. When guests arrive, greet them with easy hors d’oeuvres that balance wellness with indulgence like this Crudites Platter or Fresh Snack Board.
Remove dough from refrigerator and let sit at room temperature at least 30 minutes. Preheat oven to 500 F. Grease baking sheet with olive oil.
teaspoons butter. In small food processor, combine goat cheese and reserved butter; whirl until smooth. To make rounds, remove goat cheese to plastic zip-top bag. Cut off one corner and pipe small dollops of cheese onto each round. Top with half slice prosciutto and one crispy sage leaf. Crudites Platter
Roll out pizza dough onto floured work surface to form oblong shape about 16 inches long and 12 inches wide. Remove to oiled baking sheet and stretch out edges to fill length of baking sheet. Bake 4 minutes. Remove from oven and evenly spread tomato sauce over surface, leaving 1/2 inch from edges bare. Dot with mozzarella. Bake until edges are golden and mozzarella is bubbling, about 12 minutes.
To help ensure the freshest of ingredients in these tasty appetizers, look for the “Parma Crown” on packages of Prosciutto di Parma, which you can find prepackaged or available for slicing at Drape prosciutto over many gourmet deli counters and mozzarella. Garnish with fresh specialty food stores. Containing basil. no additives, preservatives or hormones, Parma ham contains Sweet Potato Rounds no additives, preservatives or Yield: 16-20 rounds hormones and is 100% natural. Aged twice as long as many other 2 medium sweet potatoes options, it creates a depth of 2 teaspoons olive oil salt, to flavor that’s delicate and sweettaste savory with a buttery texture. 2 tablespoons butter 1 bunch fresh sage, stems Find more easy appetizers removed perfect for entertaining at 4 ounces goat cheese parmacrown.com. 8 slices Prosciutto di Parma, halved Fresh Snack Board Preheat oven to 425 F. Line 1/3 pound Prosciutto di baking sheet with foil or Parma parchment paper. Peel and slice 1 apple, sliced sweet potatoes into 1/2-inch 1 handful pecans, walnuts rounds. In medium bowl, toss or almonds sweet potatoes with oil and lightly 1/2 cup pomegranate seeds season with salt, to taste. Arrange 1/2 cup fig jam rounds in single layer on prepared 1/2 pound sharp cheddar pan; bake until sweet potatoes are cheese, sliced crackers lightly browned and tender, about 20 minutes, flipping halfway On charcuterie board or through. platter, arrange prosciutto, apple slices, nuts, pomegranate seeds, In small skillet over medium fig jam and cheddar cheese slices. heat, bring butter to simmer. Add Serve with crackers. half the sage leaves. Cook until crispy, 2-3 minutes. Remove to Prosciutto Pizza paper towel and season lightly Yield: 8 slices with salt, to taste. Repeat with remaining sage leaves. Reserve 2
Platter: 8 asparagus water 2 soft-boiled eggs 5 baby carrots, halved lengthwise 4 radishes with tops, halved lengthwise 1 head little gem lettuce, quartered 6-8 slices Prosciutto di Parma Dip: 2 teaspoons white miso 1 tablespoon lemon juice 1 teaspoon water 1/2 cup full-fat Greek yogurt 2 tablespoons chopped herbs (dill, tarragon or parsley) 1/4 teaspoon salt fresh black pepper, to taste To make platter: Trim asparagus. To blanch, bring pot of water to boil and place asparagus in pot 2-3 minutes. While asparagus is cooking, fill large bowl with ice water. After 3 minutes, plunge asparagus in ice bath and let cool. To soft-boil eggs, bring pot of water to boil. Gently place room temperature eggs in water and simmer 3-4 minutes. Remove eggs with slotted spoon and cool under running water. Serve asparagus and eggs alongside baby carrots, radishes and little gem lettuce. Drape prosciutto slices over some vegetables and between others. To make dip: In small bowl, whisk miso, lemon juice and water until smooth. Add yogurt, herbs and salt. Season generously with cracked pepper, to taste; mix and serve with platter.
BY DONNA ERICKSON As waves of autumn color highlight neighborhoods, parks and hillsides, I find my tastes shifting with the season. Although my taste buds aren’t necessarily craving a popular pumpkin spice latte at local coffee shops, I’m eager to prepare traditional harvest foods, like roasted acorn squash soup or a loaf of pumpkin bread. Wherever the spirit and tastes of fall take your family as you reboot for the season -- whether it’s an apple orchard, pumpkin patch or nature center -check out this granola recipe when you get back home. Packed with dried apples, pecans, pumpkin seeds, cinnamon and lots of healthy oats, it captures the tastes and crisp feel of the season. Prepare it with your kids and store in a big, clear jar with a scoop inside for easy access on school days. Combined with milk and yogurt, it makes a convenient and healthy breakfast staple to keep life easy during the morning rush out the door. Make shopping for healthy ingredients part of the cooking adventure with your kids. Discover how you can economize by purchasing most of the ingredients in bulk. APPLE PECAN GRANOLA Makes about 7 cups • 4 cups rolled oats (not quick cooking) • 1 cup coarsely chopped pecans • 1 cup hulled, raw pumpkin seeds • 1 cup hulled, raw sunflower seeds • 1/3 cup brown sugar • 1 teaspoon cinnamon • 1/2 teaspoon salt • 1/3 cup olive or melted coconut oil • 1/4 cup pure maple syrup • 2 egg whites, slightly beaten • 1/2 teaspoon vanilla extract • 1 cup dried apples, chopped into bite-size pieces Preheat the oven to 350 F. Line a large rimmed baking sheet with parchment paper or spray with nonstick spray. Combine the oats, pecans, pumpkin seeds, sunflower seeds, brown sugar, cinnamon and salt in a large mixing bowl. Stir together the oil, syrup, egg whites and vanilla in a small bowl. Add to dry ingredients and toss well until fully coated. Spread the mixture evenly on the baking sheet. Bake, stirring every 10 minutes until lightly golden and toasted -- about 25-30 minutes. Stir in the apples during the last 10 minutes. Cool completely before serving. Store in an airtight container for up to a week. Cook’s Note: Substitute brown sugar with honey or agave syrup and combine with liquid ingredients before tossing with dry ingredients. Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. © 2023 Donna Erickson Distributed by King Features Synd.
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