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Brighten and Awaken Summer Flavors

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Summer provides an abundance of delicious, fresh-picked flavors, giving home chefs plenty of opportunities to use them in both classic recipes and newfound favorites. From sides to salads to smoothies and everything in between, summer is all about creating dishes that taste tempting, bright and balanced.

Using seasonal ingredients, like peaches and other sun-ripened fruits, can help play up the bounty of summer for all types of eating occasions. However, with a wide variety of available choices, it can be a dizzying task to select recipes you’ll want to make again and again.

This summer, Nature’s Intent Organic Apple Cider Vinegar and celebrity chef Candice Kumai – also known as the “Golden Girl of Wellness” – recommend these make-at-home recipes to help brighten and awaken the best flavors at your table.

“Apple cider vinegar is my favorite natural way to cook, look and feel my very best for all of summer,” Kumai said. “These recipes feature its powerful benefits and bright taste, which awaken summertime cooking.”

Kumai recommends her Carrot Beauty Noodles as a show-stopping side dish to accompany main courses throughout the summer, while a light and savory Miso Kale Caesar Salad can curb and satisfy appetites before dinner. Meanwhile, the fresh-and-fruity versatility of this Peach Smoothie means you can enjoy it at breakfast, as a nutritious midday snack or even for dessert.

All three recipes feature Nature’s Intent Organic Apple Cider Vinegar, which is raw, unfiltered, made with the mother and can be a chef’s secret ingredient to brighten and awaken taste buds to the true flavors of food by enhancing your favorite recipes during the summer or any time of year. Because it’s crafted with care, the clean, crisp flavors provide a difference you can see and taste while helping add a perfect sweet-and-sour balance to traditional meals as well as new favorites.

With so many fresh, delicious choices, summer is the perfect opportunity to make the most of flavors in almost anything you’re making, but selecting the right recipes and ingredients can be the first step toward truly soaking up the brightness of the season.

Find more tips and recipes for enjoying summer flavors at NaturesIntentVinegars.com, and find Nature’s Intent on Facebook, Instagram and Pinterest.

Carrot Beauty Noodles

Recipe courtesy of Candice Kumai

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 2

2          cups cooked brown rice or quinoa

3          tablespoons organic red miso paste

3          tablespoons Nature’s Intent Organic Apple Cider Vinegar

1/4       cup rice vinegar

2          tablespoons roasted sesame oil

2          teaspoons honey

2          teaspoons freshly grated ginger

2          tablespoons reduced-sodium tamari or soy sauce

9          cups spiralized carrots

2          cups shelled organic edamame

1          avocado, cubed

2          tablespoons fresh mint (leaves removed from stems)

2          tablespoons ground sesame seeds

 

Cook rice or quinoa according to package directions.

In medium mixing bowl, add red miso paste, apple cider vinegar, rice vinegar, roasted sesame oil, honey, ginger and tamari or soy sauce. Whisk well to combine. Add spiralized carrots, edamame and cooked rice or quinoa. Toss well to coat.

Garnish with avocado cubes, fresh mint leaves and ground sesame seeds.

Peach Smoothie

Recipe courtesy of Candice Kumai

Prep time: 5 minutes

Servings: 2

2 1/2    cups unsweetened almond milk

1/2       frozen banana

3/4       cup sweet-potato puree

3          cups frozen organic peaches

1/4       teaspoon freshly ground ginger

1/4       teaspoon cinnamon

1          scoop collagen powder

1-2       tablespoons Nature’s Intent Organic Apple Cider Vinegar

 

In blender, combine almond milk, banana, sweet-potato puree, peaches, ginger, cinnamon, collagen powder and apple cider vinegar; blend until smooth. Serve immediately.

Miso Kale Caesar Salad

Recipe courtesy of Candice Kumai

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 2

Dressing:

1/4       cup tahini paste (ground sesame seed paste)

1/4       cup organic red or white miso paste

1/4       cup rice vinegar

1          teaspoon honey or maple syrup

3          tablespoons Nature’s Intent Organic Apple Cider Vinegar

Salad:

1          large bunch finely chopped curly kale, destemmed

1/2       cup (about 1 ear) raw white corn, shaved off cob

2          cups daikon radish (about 1/2 radish), peeled, halved and thinly sliced into half-moons

2          ripe avocados, halved, pitted, peeled and cut into 3/4-inch cubes

2          tablespoons baked hemp seeds

Optional toppings:

8          ounces wild salmon, grilled

8          ounces organic tofu, grilled and cubed

To make dressing: In medium mixing bowl, whisk tahini paste, organic miso paste, rice vinegar, honey and apple cider vinegar.

Add kale, corn and daikon radish. Toss well to coat with dressing.

Serve topped with cubed avocado, hemp seeds and salmon or tofu, if desired.

 

 

August 15, 2018 |

Ingredients Matter

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In Good Taste

 

 

 

 

 

 

 

Add nutritious, natural ingredients for a healthier you

(Family Features) When it comes to making tasty meals for your family, you probably know that ingredients matter. From vitamins and nutrients to sugar and acidity, it’s important to know what you’re using in your recipes at every meal and how each ingredient can impact all parts of the body.

To help understand how ingredients matter and how quality ingredients can keep your body healthy, consider these tips from registered dietitian, celebrity nutritionist and healthy cooking expert Keri Glassman, MS, RDN.

  1. Mind your veggies. Nearly everyone knows veggies are a vital part of any healthy diet. They are high in antioxidants, vitamins and minerals, and pack loads of fiber, but not everyone knows what health benefits you get from specific vegetables. For example, Brussels sprouts are packed with vitamin C to support your immune health and dried figs are known for lowering blood pressure and optimizing digestion.
  2. Just add lemon. Water with lemon can aid in digestion and boost your immune system due to its high vitamin C content, so adding it to water is one way to reap these benefits. While including lemons in your diet has its perks, it’s also important to know they are acidic in nature and eating highly acidic foods can impact your oral health.
  3. Be mindful of acid attacks. Every day, everyone’s mouths go through hundreds of “acid attacks,” mainly due to eating and drinking. While a variety of foods can have positive health benefits, they also carry acids that can weaken tooth enamel. To help combat this, take advantage of the acid-neutralizing power of baking soda, an ingredient found in Arm & Hammer Toothpastes. Baking soda helps neutralize acids, while gently cleaning and removing plaque, so your teeth and gums stay healthy and strong. Find more information at ArmandHammer.com.
  4. Say hello to healthy fats. Nuts carry healthy unsaturated fats and omega-3 fatty acids, which are good for cardiovascular health, mental health and cholesterol, so they can be a natural component for a healthy diet. Fat can be your friend, but stay mindful about not going overboard, as the calories can add up fast.
  5. Avoid added sugar. Sugar can cause inflammation in people’s bodies and is known to potentially impact cardiovascular health and weight, and can have a negative effect on our teeth. Sugar is often a sneaky ingredient that can be found in condiments and salad dressings. Avoid added sugar by making homemade dressings using lemon juice, oil and herbs, or checking labels to make sure you avoid added sugar whenever possible.

 

Shaved Brussels Sprout Salad with Pecorino and Hazelnuts

Recipe courtesy of Keri Glassman, MS, RDN

Lemon Dressing:

1/2       cup olive oil

1/4       cup fresh lemon juice

1/2       teaspoon salt

1/4       teaspoon freshly ground black pepper

Salad:

1/2       cup hazelnuts, lightly crushed

olive oil, to taste

rosemary, to taste

salt, to taste

pepper, to taste

4          cups shaved Brussels sprouts

1/2       cup dried figs, chopped

1/3       cup finely sliced red onion

4          tablespoons Lemon Dressing

1          grapefruit, segmented

1/3       cup shredded pecorino cheese

Heat oven to 375 F.

To make Lemon Dressing: mix olive oil, lemon juice, salt and pepper.

On lined baking sheet, toss hazelnuts with olive oil, rosemary, salt and pepper, to taste.

Roast 10-15 minutes, or until lightly brown; let cool.

In large mixing bowl, toss roasted hazelnuts, Brussels sprouts, figs, red onion and dressing until combined.

Plate about 1/4 of mixed salad, top with a few grapefruit segments and sprinkle with

cheese.

 

August 8, 2018 |

Add Sizzle to Summer Salads

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In Good Taste

 

 

 

 

 

 

 

(Family Features) During the warm summer months, salad makes for a refreshing lunch or convenient dinner option that can be delicious and nutritious. With a variety of salad options available, they don’t have to be boring or monotonous.

For example, greens can instantly transform into a unique meal when you add creative options like duck breast to help elevate the dish. Because it’s a red meat, duck breast provides a hearty taste, similar to steak, while being leaner and lower in saturated fat than other red meats.

In this Cherry-Glazed Duck Breast Salad, homemade cherry vinaigrette glazes duck breast and dresses baby spinach while blue cheese and slivered almonds add texture and flavor. As a bonus, you can save the duck breast skin to make cracklins for a quick snack or crunchy salad topping.

Find more salad recipes and tips for cooking with duck at mapleleaffarms.com.

Cherry-Glazed Duck Breast Salad
Recipe courtesy of Chef Ted Cizma on behalf of Maple Leaf Farms
Prep time: 40 minutes
Cook time: 20 minutes
Servings: 4

 

Cherry Vinaigrette:
2          cups dried cherries, divided
3          cups hot water
1/3       cup raspberry vinegar
1          cup extra-virgin olive oil
            salt, to taste

freshly ground black pepper, to taste

 

2          Maple Leaf Farms Boneless Duck Breasts

6          cups loosely packed baby spinach leaves, washed and trimmed

2          cups blue cheese
2          cups slivered almonds

To make Cherry Vinaigrette: In small saucepan over low heat, cover 1 cup cherries with water. Bring to simmer, cover pan and remove from heat. Let cherries soak in hot water 15-20 minutes. Strain cherries and reserve liquid.

In food processor or blender, puree cherries until smooth, adding reserved liquid as necessary. Add raspberry vinegar to cherry mixture. With blender or food processor on low, slowly add olive oil, reserving about 2 tablespoons. Season mixture, to taste, with salt and pepper. Set aside Cherry Vinaigrette.

Heat grill to medium heat. Remove skin from duck breasts. Rub with remaining olive oil and season liberally with salt and pepper. Pour some Cherry Vinaigrette into separate container to use as glaze; reserve remaining for dressing. Using pastry brush, coat duck breasts with Cherry Vinaigrette.

Cook duck until crisp and dark brown (about 5-6 minutes), turn over and recoat with Cherry Vinaigrette. Continue cooking until second side is crisp and brown, brushing with vinaigrette as needed, about 4 minutes, or until internal temperature reaches 155 F. Remove to cutting board and let rest at least 5 minutes.

Place spinach in mixing bowl. Toss spinach with enough dressing to coat leaves. Add blue cheese, almonds and most of remaining dried cherries, reserving some of each for garnish. Season with salt and pepper.

Divide spinach mixture among four bowls.

Slice duck breast thinly on bias, starting at one end of each breast with knife at 45-degree angle.

Fan slices of duck on top of each salad. Sprinkle each salad with crumbled blue cheese, almonds and dried cherries.

August 1, 2018 |

Authentic Italian Cuisine

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In Good Taste

 

 

 

 

 

 

Savory dishes featuring pesto

 

(Family Features) One of the best times of each day is gathering with family members to enjoy home-cooked meals. Using fresh and versatile ingredients, adults can be at ease that everyone is eating right with a nutritious dinner and kids are eating something delicious and relaxing each evening.

Pesto can be used as an ingredient in many recipes and brings a punch of flavor to each dish on the table. For example, it can be served mixed in potatoes, as a spread on sandwiches, dolloped on soups or dips and as a sauce on pasta.

With authentic Italian taste capturing the recipes of the region, Filippo Berio Pestos are made to suit any taste. The versatile flavors include Classic Basil, Sun Dried Tomato, Tomato & Ricotta and Hot Chili and Olive. Each variety is vegetarian, gluten-free and GMO-free, making it the perfect addition to any dinner.

Pesto can be served hot or cold, so it is easy to cook with or add to dishes featuring fresh vegetables, like this recipe for Chicken Caprese Stuffed Spaghetti Squash. Add Savory Zucchini and Fontina Muffins to the meal for a fun twist on muffins.

For a more traditional meal the whole family can enjoy, try this Tomato and Tortellini Soup made with Tomato & Ricotta Pesto. This pesto is based on an age-old Sicilian recipe, combining the sweetness of tomatoes with the smoothness of ricotta cheese and the rich taste of Filippo Berio Extra Virgin Olive Oil.

For more flavorful recipes and ways to cook with pesto, visit FilippoBerio.com.

Savory Zucchini and Fontina Muffins

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Serves: 12

2         cups all-purpose flour

1          tablespoon baking powder

1/2       teaspoon salt

1/4       teaspoon freshly ground pepper

1/2        cup Filippo Berio Sun Dried Tomato Pesto, divided

1/3        cup Filippo Berio Extra Virgin Olive Oil

3/4        cup milk

1/4         cup granulated sugar

1             egg

1             cup shredded zucchini

2            green onions, finely chopped

12           cubes (1/2 inch each) fontina cheese

Heat oven to 400 F. Line 12-cup muffin pan with large paper liners.

In large bowl, whisk flour, baking powder, salt and pepper. In separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture until moistened. Fold in zucchini and green onions.

Divide half the batter evenly among muffin cups; place cube of fontina on top of batter. Top each with 1 teaspoon remaining pesto; top with remaining batter.

Bake 15-20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.

Tip: To make extra savory, add 1/2 cup cooked and crumbled bacon.

Chicken Caprese Stuffed Spaghetti Squash

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

Serves: 4

 

2           small spaghetti squash

2           tablespoons Filippo Berio Robusto Extra Virgin Olive Oil, divided

3/4        teaspoons salt, divided

3/4        teaspoon pepper, divided

12           ounces boneless, skinless chicken breast, cut into 1/2-inch cubes

1              small onion, finely chopped

1/3          cup Filippo Berio Classic Pesto

1 1/2       cups halved cherry tomatoes

8              ounces fresh mozzarella cheese, sliced

2             tablespoons chopped fresh basil

Heat oven to 400 F. Halve spaghetti squash lengthwise and scrape out seeds; drizzle cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon each salt and pepper. Bake, cut sides down, on parchment paper-lined baking sheet 45-50 minutes, or until tender. Let cool slightly. Using fork, scrape strands of squash into bowl; reserve squash shells.

In skillet, heat remaining oil over medium-high heat; cook chicken, onion and remaining salt and pepper about 5 minutes, or until chicken is browned. Stir in pesto; bring to simmer. Cook about 5 minutes, or until chicken is cooked through. Stir in cherry tomatoes; cook about 1 minute, or until slightly softened.

Toss spaghetti squash with chicken mixture; divide among reserved squash shells. Top with mozzarella cheese; broil 1-2 minutes, or until cheese melts. Sprinkle with chopped basil.

Tip: For a more savory dish, add chopped black olives or jarred artichokes, if desired.

Tomato and Tortellini Soup

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Serves: 4-6

 

2          tablespoons Filippo Berio Olive Oil

1           onion, finely chopped

2           cloves garlic, minced

1            carrot, diced

1            stalk celery, diced

1/2        cup Filippo Berio Tomato & Ricotta Pesto

1            teaspoon dried basil

1            teaspoon oregano

pinch of chili pepper flakes

1             can (28 ounces) whole Italian-style tomatoes

4             cups reduced sodium chicken broth

3/4        teaspoon salt

1/2         teaspoon pepper

1             package (12 ounces) fresh cheese tortellini

2             tablespoons chopped fresh parsley

grated Parmesan cheese, for serving

In large saucepan over medium heat, heat oil; cook onion, garlic, carrot and celery about 5 minutes, or until softened. Add pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer about 20 minutes, or until slightly thickened.

In blender or using immersion blender, puree tomato mixture; return to pan and bring to simmer. Add tortellini; cook 8-10 minutes, or until tender. Sprinkle with parsley and Parmesan.

Tip: Dried basil can be substituted for 1 tablespoon chopped fresh basil, if desired.

 

 

July 25, 2018 |

Be the Hero of Your Grill This Summer

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.

This summer, you can be the hero of your grill with a few simple tips and tricks:

  • A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.
  • Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
  • Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.

Find more summer grilling tips and pitmaster-perfected recipes at SmithfieldGetGrilling.com.

St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub

Recipe courtesy of pitmaster Chris Lilly

Prep time: 10 minutes

Cook time: 3 1/2 hours

Servings: 4-6

7          teaspoons salt

2          tablespoons dark brown sugar

4          teaspoons chili powder

1          tablespoon ground coffee

2 1/2    teaspoons unsweetened dark cocoa powder

2          teaspoons black pepper

1          teaspoon garlic powder

1          teaspoon onion powder

3/4       teaspoon ancho chile pepper

1/8       teaspoon coriander

1/8       teaspoon turmeric

2          racks Smithfield St. Louis Style Pork Spareribs, membrane removed

Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250 F.

To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.

Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.

Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.

Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.

Pineapple Pork Kebabs

Recipe courtesy of pitmaster Sterling Ball

Prep time: 10 minutes

Cook time: 1 hour

Servings: 3-4

1/2       Smithfield Prime Boneless Fresh Pork Loin

1          sweet onion, cut into 1-1 1/2-inch square pieces

1          red bell pepper, cut into 1-1 1/2-inch square pieces

2          cups pineapple chunks

3-4       tablespoons barbecue rub

2 1/2    cups teriyaki marinade

3-4       flexible skewers

Heat grill or smoker to 250 F. Cut pork loin into 2-inch cubes.

Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.

Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.

Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.

Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.

Increase grill temperature to 400 F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145 F.

 

July 18, 2018 |

Fresh, Family-Friendly Flavors

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) One of the best parts of warmer weather for many families is the availability of fresh ingredients for meals at home. The unique tastes provide a variety of recipes that can be prepared with everyone in mind, including crisp flavors to help satisfy adults and kids alike.

For example, Michigan asparagus is hand-harvested at more than 120 family farms, meaning each spear is snapped at its optimal point to produce an all-edible product with no woody ends.

To help keep that fresh-picked flavor, the Michigan Asparagus Advisory Board recommends storing asparagus upright in about an inch of water after trimming the ends. Loosely cover the container with plastic and keep it refrigerated.

Whether you’re enjoying it blanched, roasted or on the grill, it’s a perfect complement for warmer weather. This Asparagus Crust White Chicken Pizza from author Gina Ferwerda is a creative take on the seasonal vegetable. Find more inspiration in Ferwerda’s cookbook, “Meals from the Mitten.”

For more information and recipes, visit michiganasparagus.org.

Asparagus Crust White Chicken Pizza
Recipe courtesy of Gina Ferwerda on behalf of the Michigan Asparagus Advisory Board

Servings: 4
Asparagus Crust:

2          cups cut-up fresh or frozen Michigan asparagus, blanched

1          egg

2/3       cup grated Parmesan cheese

2/3       cup shredded mozzarella cheese

1          tablespoon lemon pepper seasoning
White Sauce:

2          tablespoons butter

1/4       cup chopped leeks

1          clove garlic, minced

1          tablespoon flour

3/4       cup milk

1/4       cup grated Parmesan cheese

1          cup cubed rotisserie chicken

1          cup shredded mozzarella cheese

1/2       cup frozen green peas, thawed

1/2       cup cut-up fresh or frozen Michigan asparagus, blanched and seasoned with avocado oil and lemon pepper seasoning

1/4       cup chopped prosciutto

fresh chives, for garnish

fresh basil, for garnish

 

Heat oven to 375 F.
To make Asparagus Crust: In food processor, puree blanched asparagus until smooth. In large bowl, mix asparagus puree, egg, Parmesan, mozzarella and lemon pepper seasoning until thoroughly combined.

Press asparagus mixture into circular shape on parchment paper-lined pizza stone or baking sheet. Place layer of paper towel over crust and gently press down to remove excess moisture. Repeat until paper towel is no longer absorbing moisture. Discard wet paper towels.

Bake 12-13 minutes.
To make White Sauce: In saucepan over medium heat, cook butter, leeks and garlic 3-4 minutes. Slowly whisk in flour and cook 1-2 minutes. Slowly add in milk, continue whisking and cook until thickened. Add Parmesan then remove from heat and set aside.
Pour white sauce over partially baked asparagus crust and top with chicken and mozzarella. Add peas, asparagus and prosciutto. Bake 5-8 minutes, or until cheese is thoroughly melted. Garnish with fresh chives or basil.

 

Photo courtesy of Getty Images (Asparagus on the grill)

July 11, 2018 |

Must-Have Recipes for Your Summer Soirees

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Summer is all about enjoying the warm weather with family and friends, but even with the longer summer days, the season can feel short for many. That’s why it’s important to make the most of summer by maximizing your fun in the sun with some of the best memories being made while entertaining al fresco.

For a fun-filled, yet relaxing summer, it’s important to keep the essentials on-hand for easy entertaining. From bright decor to refreshing drinks and fresh ingredients, party prep ensures you save time and money, and are always ready to wine and dine your guests.

No matter the occasion, a store like ALDI can be your guide to summer entertaining with everything you need to celebrate the season, including high-quality and affordable ingredients for this summer’s must-have recipes.

A fresh and easy recipe to try this summer is Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa. This entree pairs perfectly with a crisp, fruit-forward wine like Exquisite Collection Sauvignon Blanc or Trestoria Rosé from ALDI. When there’s a crowd to serve, consider mixing up a pitcher of Citrus Ginger Rosé Punch.

Find more seasonal recipe ideas to celebrate summer at ALDI.us.

Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

8          skewers

1          pineapple

2          tablespoons Carlini Vegetable Oil

1/2       teaspoon Stonemill Iodized Salt

1          teaspoon Stonemill Ground Black Pepper

1 3/4    pounds Never Any! Fresh Boneless Skinless Chicken Breasts, diced into 1-inch pieces

Lemon-Cucumber Salsa:

1          lemon, supremed

1          cucumber, diced

1/2       red onion, diced

1          tablespoon SimplyNature Organic Wildflower Honey

1          teaspoon Stonemill Ground Black Pepper

Soak wooden skewers for 15 minutes prior to grilling.

Heat grill to medium-high heat.

Remove rind from pineapple and dice into 1-inch pieces.

In small bowl, combine oil, salt and pepper. Add chicken and pineapple; toss to coat.

Alternating chicken and pineapple, pierce onto skewers.

Grill skewers 8 minutes each side, or until chicken is cooked thoroughly.

To make Lemon-Cucumber Salsa: In medium bowl, combine lemon, cucumber, onion, honey and pepper.

Serve lemon-cucumber salsa over cooked chicken skewers.

Tip: Supreme citrus fruit by cutting off top and bottom of fruit then cut away peel and pith, leaving no white on outside of fruit. Slice each segment into wedges by cutting toward center of fruit along membrane.

 

Citrus Ginger Rosé Punch

Recipe courtesy of Chef Leigh An, ALDI Test Kitchen

1/2       cup minced ginger

1          cup Baker’s Corner Granulated Sugar

1          cup water

2          bottles (750 milliliters each) Trestoria Rosé, chilled

5          cans (12 ounces each) PurAqua Belle Vie Grapefruit Sparkling Water, chilled

2          cans (12 ounces each) PurAqua Belle Vie Lemon Sparkling Water, chilled

 

In small pot, combine ginger, sugar and water to make simple syrup. Bring to boil. Remove from heat and allow to cool completely in refrigerator.

Strain simple syrup and discard ginger.

In large punch bowl or pitcher, combine rosé, grapefruit sparkling water and lemon sparkling water. Add simple syrup.

Serve in chilled glasses.

Tip: Freeze lemon slices in ice cube trays or silicone muffin trays and add them to punch for pop of color.

 

July 3, 2018 |
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