Welcome to the Chef's Corner, part of our e-newsletter, Your ShopRite Connection! The Chef's Corner includes culinary tips and delicious product picks, written by our very own Chef Faith Alahverdian, Executive Chef for the ShopRite Culinary Workshop.

Autumn leaves are in their glory and folks everywhere are starting to think about what they will have around this year's Thanksgiving table. Everything you need to prepare a glorious, memorable meal is available at ShopRite.

Here at ShopRite, we are all about family. This is a central part of who we are as a company, your locally owned ShopRite helping you feed your family with panache and style while saving a bundle along the way. Our family spirit also extends to the thousands of turkeys we donate each holiday season to the less fortunate in our communities.

Are you still wondering how to prepare a more delicious Thanksgiving dinner? Register for our ShopRite Culinary Workshops this season and you'll learn some practical time and money saving tips that will lessen the stress of the holiday food prep. Looking for straight talk on turkey ? Register specifically for our class the week of November 17th. You'll cook hands-on with our professional chef instructor and learn all the ins and outs of a stress free Thanksgiving feast.

This year for the first time, ShopRite is making the professional expertise and culinary wisdom of our top ShopRite Culinary Workshop instructors available to all of ShopRite's valued customers via 1-800-ShopRite. Please call with any of your holiday meal preparation questions !

• Sunday, November 23, 2008 - 9:30 am – 2:30 pm
  
• Monday, November 24, 2008  - 9:30 am – 2:30 pm
  
• Tuesday, November 25, 2008 - 12:00 noon – 6:00 pm
  
• Wednesday, November 26, 2008  - 12:00 noon – 6:00 pm
  
• Thanksgiving, November 27, 2008 - 8:00 am – 2:00 pm

Below are some of my favorite Thanksgiving recipes from ShopRite's Culinary Workshop Program:

• Mushroom Brie, Dried Cranberry and Walnut-Stuffed Tartlets
• Arugula, Blood Orange and Fennel Salad
• Stuffed Turkey Breast Roulade with Wild Mushroom and Fall Fruit Stuffing
• Pan-Roasted Fingerling Potatoes with Fresh Herbs
• Maple Pear Glazed Turkey
• Prosciutto, Pear and Celery Root Stuffing
• Frenched Green Beans with Macadamia Nuts
• Pumpkin Mousse Parfaits with Balsamic-Glazed Pecans
• Crunchy Cranberry Granola Apple Crisp
• Reduced-Calorie, Lowfat Sweet Potato Pecan Crunch Pie

There are recipes here for beginners as well as seasoned home cooks. Just remember, you can always lighten up the holiday recipes by substituting low sodium stock for butter in the stuffing and vegetable recipes and lowfat, strained yogurt for cream in the dessert recipes below. Olive oil or even simply water can also be substituted when preparing holiday vegetables.

Please enjoy them ! From our family to yours,

Chef Faith

Mushroom Brie, Dried Cranberry and Walnut-Stuffed Tartlets

Click here the full printable version of this recipe

Prep time: 20 minutes
Cook time: 7 minutes
Makes: 24 tartlets

Ingredients

2 pkg. frozen phyllo dough tartlet shells
1 cup Kirsch
1 cup dried cranberries
1⁄2 cup dried cherries
8-oz. Champignon Mushroom Brie from Germany
1 cup very coarsely chopped ShopRite walnuts, toasted
Pinch of ground nutmeg
Finely chopped fresh chives

Directions

1. Preheat oven to 350°F. Place phyllo tart shells on sheet pan lined with parchment.
2. Heat Kirsch in small saucepan over medium heat until hot. Remove from heat; stir in cranberries and cherries.
3. Remove all rind from mushroom brie while still cold; cut into 1⁄2-inch cubes. Place in medium bowl; stir in walnuts.
4. Drain cranberries and cherries, reserving Kirsch for later use, if desired. Drain well in colander; add to cheese, nutmeg and nuts. Gently stir mixture with wooden spoon. Place 1⁄2 teaspoon mixture in each tartlet shell. Bake 5 to 7 minutes or until golden brown on the outside and bubbly on the inside. Serve garnished with freshly chopped chives.

Per Serving: 107 calories, 8g carbohydrate, 2g protein, 6g fat, 1g fiber, 9mg cholesterol,
58mg sodium

Recipe Note: Kirsch, pronounced KEERSH, is brandy made from cherry juice and pits. It’s best known for its starring role in cherries jubilee.

A Good Idea: This cheese mixture also can be processed in the food processor with 8 ounces of cream cheese and served as a molded cheese spread.

Arugula, Blood Orange, and Fennel Salad with Basil Orange Vinaigrette

by Chef Faith Alahverdian - Click here the full printable version of this recipe

Prep time: 15 minutes

Ingredients

2 bunches fresh fennel, fronds and base removed and washed
1 bunch fresh arugula
3 fresh blood oranges, cut into round segments
2⁄3 cup freshly squeezed orange juice
1⁄3 cup Spectrum Oil
2 tbsp. chopped fresh basil
sea salt
freshly ground Simply Organic Whole Black Peppercorns
baby basil leaves or basil chiffonade (optional)

Directions

1. Slice fennel very thinly and place in ice water until ready to dress salad. Cut stems off of arugula and tear gently into large pieces. Peel and cut blood oranges into slices; set aside.
2. To prepare vinaigrette, in small bowl whisk together orange juice, Spectrum Oil, chopped basil, and sea salt and freshly ground black pepper to taste.
3. In a medium bowl, gently toss drained fennel and arugula pieces with most of the vinaigrette; arrange on individual plates. Gently toss orange slices with remaining vinaigrette and place on each plate. Garnish with baby basil leaves or basil chiffonade, if desired.

Recipe Note: Three or four Valencia oranges will yield approximately 1 cup of freshly
squeezed juice.

A Good Idea: Toasted baguette rounds spread with herbed goat cheese make a great accompaniment to this salad.

Stuffed Turkey Breast Roulade with Wild Mushroom and Fall Fruit Stuffing

by Chef Faith Alahverdian - Click here the full printable version of this recipe

Prep time: 40 minutes
Cook time: 1 hour, 45 minutes
Makes: 10 - 12 servings

Ingredients

Stuffing:
1⁄4 cup ShopRite grapeseed oil
4 (12-oz.) pkg. sliced wild mushroom medley
1⁄2 cup ShopRite butter
1 celery stalk, chopped
2 cups chopped sweet onion
1 cup chopped California dried figs
1⁄2 cup dried cranberries
2 loaves day-old La Brea Bakery Pain Rustique, cubed
2 tbsp. freshly chopped flat-leaf parsley
1⁄4 tsp. Simply Organic Thyme
1⁄4 tsp. Simply Organic Sage
La Baleine Sea Salt
Simply Organic Whole Black Peppercorns

Turkey:
1 (5 lb.) turkey breast, boned into two halves,
butterflied and pounded to 1⁄2 inch thick
(skin reserved if desired) (see Recipe Note)
8 oz. bacon
2 tbsp. Lyle’s Golden Syrup

Directions

1. Preheat oven to 350°F. Place large sauté pan over high heat. Add grapeseed oil and heat 1 minute. Add mushrooms a few at a time to sear and not sauté. Do not stir. Allow mushrooms to crisp in hot pan and remove to paper towels. Continue until done. Melt butter in same pan and place over medium heat. Add celery, onion, dried figs and dried cranberries; sauté 10 minutes or until vegetables are tender. Remove from heat. Place celery-onion mixture in a large bowl. Stir in bread cubes, mushrooms, herbs and spices.
2. Season butterflied turkey breast halves with salt and freshly ground pepper. Spoon half of stuffing onto first butterflied turkey breast half. Roll turkey breast as tightly as possible. If desired, place turkey skin over roulade. Wrap turkey breast with bacon slices until completely covered. Tie rolled breast crosswise at 1-inch intervals with kitchen string to secure. Place metal roasting rack inside a roasting pan and set turkey roulades on rack. Fill bottom of pan with 1 cup of water. Roast for 45 minutes. Reduce heat to 300°F, brush with golden syrup and continue to cook until meat thermometer inserted in center registers 165°F. Remove from oven and allow to stand before slicing.

Per Serving: 628 calories, 54g carbohydrate, 59g protein, 19g fat, 8g saturated fat, 3g fiber,
157mg cholesterol, 806mg sodium

Recipe Note: Stuffing and tying the two turkey breast halves results in two beautiful roulades that will impress your guests.

A Good Idea: Use a fat separator for the juices that run off the roulades while roasting. Drizzle these juices on sliced roulade before serving.

Pan-Roasted Fingerling Potatoes with Fresh Herbs

by Chef Peter Day, ShopRite Culinary Workshop Instructor

Click here the full printable version of this recipe

Prep time: 10 minutes

Cook time: 15 minutes

Makes: 12 servings

Ingredients

25 to 30 baby fingerling potatoes or other baby potatoes
1⁄2 cup ShopRite imported extra virgin olive oil
2 tbsp. chopped fresh rosemary
2 tbsp. chopped fresh flat-leaf parsley
La Baleine Sea Salt
Simply Organic Whole White Peppercorns

Directions

1. Rinse potatoes, lightly scrubbing with vegetable brush. Place potatoes in large saucepan; cover with cold water.
2. Place pan over medium-high heat; bring to boiling. Immediately reduce heat to low. Simmer, not allowing the starch to come out of the potato. When crisp-tender, drain potatoes.
3. Heat large skillet over medium heat, adding olive oil to cover bottom of pan. When oil is hot, carefully toss drained potatoes, a few at a time, into skillet. Stir and sear potatoes until brown; place in serving bowl.
4. Repeat until all potatoes are browned. Toss with chopped rosemary and parsley. Season to taste with sea salt and freshly ground white pepper.

Per Serving: 132 calories, 10g carbohydrate, 1g protein, 9g fat, 1g saturated fat, 1g fiber,
0mg cholesterol, 4mg sodium

Recipe Note: Fingerling potatoes are actually thumb-sized, baby long white potatoes, which are similar in shape to russets. Long whites are sometimes called white rose or California long whites.

A Good Idea: Store potatoes in a cool, dark, well-ventilated place for up to 2 weeks. Storage temperatures that are too warm cause shriveling or sprouting.

Maple Pear-Glazed Turkey

Click here the full printable version of this recipe

Prep time: 25 minutes**
Cook time: 2 hours, 56 minutes

**stand time extra
Serves: 12

Ingredients

Prosciutto, Pear and Celery Root Stuffing
(prepared from recipe in this menu)
1 (8-lb.) ShopRite turkey, thawed
1 whole lemon, cut in half
1 tbsp. La Baleine Coarse Sea Salt
1⁄2 tsp. La Baleine Fine Sea Salt
1⁄2 tsp. Simply Organic Ground White Pepper
1 1⁄2 tsp. Simply Organic Paprika
1⁄2 tsp. Simply Organic Ground Sage
1⁄2 tsp. Simply Organic Ground Coriander
1⁄4 tsp. Simply Organic Ground Thyme
3 cups chicken broth
2 sticks ShopRite butter, melted

Glaze:
2 fresh pears, cored, peeled and diced
1⁄4 cup pear or apple juice
1⁄2 cup maple syrup
1⁄2 cup Lyle’s Golden Syrup
1 cup pear nectar
1⁄4 tsp. freshly squeezed lemon juice
Pinch Simply Organic Ground Cinnamon
Pinch Simply Organic Ground Coriander

Directions

1. Remove giblets from turkey; discard. Place turkey in sink; with lemon halves, squeeze juice over outside and inside. Rub with coarse salt inside and out; rinse well with cold water. Pat dry; place on large cutting board. Tuck wings under; cover ends of legs with foil.
2. Preheat oven to 325°F. Prepare seasoning blend with fine salt, white pepper, paprika, sage, coriander and thyme. Season turkey inside and out with some of seasoning blend. Spoon stuffing loosely into turkey cavity. Place breast side up on rack in large roasting pan; pour half of chicken broth into bottom of pan. Add remaining seasoning blend to melted butter. Brush turkey with butter mixture; sprinkle with additional paprika. Place pan in the lower part of oven; roast, basting every 20 minutes with butter and adding chicken broth when needed, about 2 3⁄4 hours, until thermometer in thigh registers 180°F and in stuffing registers 165°F.
3. Meanwhile, prepare glaze by placing pears in small saucepan; add pear juice. Cover; place over medium heat to steam 6 to 8 minutes or until pears are very soft. Remove from heat; add syrups, nectar and lemon juice. Purée with immersion blender. Place saucepan back on medium heat; simmer 5 minutes. Remove from heat; stir in cinnamon and coriander. Set aside. During last 30 minutes of turkey roasting, pour on glaze. Tent turkey with foil during last 10 minutes of roasting if too brown. Remove  turkey from oven to rest 15 minutes before carving.
   

Per Serving: 750 calories, 40g carbohydrate, 66g protein, 36g fat, 3g fiber, 214mg cholesterol, 1127mg sodium

Recipe Note: A turkey’s giblets consist of the heart, liver, gizzard and neck. You can save
them to make giblet gravy or to flavor soup stock, or discard them.

A Good Idea: Save juices from bottom of roasting pan; defat them immediately. Prepare a slurry of cornstarch and water; add to pan juices, cooking and whisking constantly to make great gravy.

Prosciutto, Pear and Celery Root Stuffing

by Chef Faith Alahverdian - Click here the full printable version of this recipe

Prep time: 20 minutes
Cook time: 1 hour, 5 minutes
Serves: 6

Ingredients

1 bag all-natural egg bread cubes or potato bread cubes
3 cups chopped fresh yellow onion
2 cups ( 1⁄2-inch cubes) peeled fresh celery root
(about 4-5 medium)
1⁄2 cup chopped fresh celery
1 lb. firm, fresh ripe Anjou pears, peeled, cored
and cut into 1-inch cubes
1 cup chopped dried cranberries
2 tsp. chopped fresh sage
1⁄4 tsp. Simply Organic Dried Thyme
La Baleine Sea Salt and Morton & Bassett
Ground White Pepper to taste
Enova Oil
2 tbsp. chopped fresh flat-leaf parsley
1 cup Abraham Diced Prosciutto from Germany
1 stick ShopRite unsalted butter, melted
1 cup chicken broth

Directions

1. Preheat oven to 375°F. Place bread cubes on baking sheet. Toast in oven until golden, about 5 minutes. Remove from oven; keep oven on. Set bread cubes aside in large bowl to cool.
2. Place onion, celery root, celery, pears and dried cranberries in another large bowl;  toss with sage, thyme and salt and pepper to taste. Stir in enough Enova Oil to coat. Spread mixture on 2 large parchment-lined shallow baking pans; place in hot oven.
3. Roast 20 minutes or until golden brown. Transfer to bowl containing bread cubes; add parsley, prosciutto and salt and pepper to taste, mixing gently. Add chicken broth and melted butter and combine.
4. If using to stuff turkey, cover and refrigerate until ready to use. Or, to bake separately, butter 13x9x2-inch glass baking dish; place stuffing into baking dish. Cover with nonstick foil. Bake stuffing at 325°F until hot, about 30 minutes. Remove foil and bake until top is golden, about 10 minutes. Check stuffing for moisture and add additional melted butter or broth if needed.
   

Per Serving: 538 calories, 70g carbohydrate, 12g protein, 25g fat, 7g fiber, 56mg cholesterol, 987mg sodium

Recipe Note: If you’re baking the stuffing in a turkey, additional broth and butter may
not be necessary.

A Good Idea: This stuffing would be delicious served year-round with Cornish hens or bone-in
chicken breasts.

Frenched Green Beans with Macadamia Nuts

by Chef Faith Alahverdian - Click here the full printable version of this recipe

Prep time: 15 minutes
Cook time: 15 minutes
Makes: 4 servings

Ingredients

4 tbsp. ( 1⁄2 stick) ShopRite butter
2 shallots, minced
1 lb. fresh green beans, cleaned and cut into quarters lengthwise
3⁄4 cup coarsely chopped ShopRite macadamia nuts, toasted
1 tbsp. chopped fresh flat leaf parsley

Directions

1. In a large sauté pan, cook butter until it turns a nutty brown color. Add shallots. Cook over low heat until soft. Set aside.
2. Bring a large pot of salted water to a boil over high heat. Meanwhile, prepare a large bowl of ice and cold water; set aside. Add beans to boiling water and cook until crisp-tender. Immediately remove from hot water and plunge into ice water; drain well.
3. Add beans back into sauté pan. Season with kosher salt and freshly ground pepper to taste. Toss with shallots and nuts over medium heat until warm. Before serving, add in the parsley.

Per Serving: 320 calories, 13g carbohydrate, 4g protein, 31g fat, 6g fiber, 30mg cholesterol,
0mg sodium

Recipe Note: Plunging the green beans in ice water stops the cooking process and preserves the beans’ bright color and crisp-tender texture.

A Good Idea: This recipe works equally well with toasted chopped walnuts, pecans, almonds, or pine nuts.

Pumpkin Mousse Parfaits with Balsamic-Glazed Pecans

by Chef Faith Alahverdian - Click here the full printable version of this recipe

Prep time: 20 minutes**
Cook time: 25 minutes

**cool and chill time extra
Serves: 12

Ingredients

Balsamic-Glazed Pecans (recipe follows)
1 (29-oz.) can ShopRite 100%-pure pumpkin purée
1⁄2 cup Lyle’s Golden Syrup
1 tsp. Simply Organic Pure Vanilla Extract
1 1⁄2 tsp. Simply Organic Ground Cinnamon
1⁄2 tsp. Simply Organic Ground Coriander
1⁄4 tsp. Simply Organic Ground Nutmeg
Pinch Simply Organic Ground Cloves
2 cups heavy cream, well chilled
2 tbsp. Lyle’s Golden Syrup

Directions

1. Prepare Balsamic-Glazed Pecans. Store until ready to serve.
2. Purée pumpkin with 1⁄2 cup of the syrup in food processor until combined. Transfer to large bowl. Stir in vanilla, cinnamon, coriander, nutmeg and cloves; mix well.
3. Whip heavy cream with remaining 2 tablespoons syrup in medium bowl until soft peaks form. Fold whipped cream mixture into pumpkin mixture.
4. Place in dessert or champagne glasses, or in hollowed-out baby pumpkins. Cover and chill at least 1 hour or up to 24 hours. Serve topped with Balsamic-Glazed Pecans.

Balsamic Glazed Pecans

Ingredients

2 cups Modenaceti Gold Balsamic Vinegar
1⁄2 stick ShopRite butter
1 cup Lyle’s Golden Syrup
3 (6-oz.) pkg. ShopRite shelled pecan halves

Directions

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Place vinegar, butter and syrup in heavy medium saucepan; bring to boiling. Insert
   candy thermometer in mixture and boil until thermometer registers 270°F, the soft crack stage. While still over medium heat stir in pecans. Cook 1 minute and remove from heat.
3. Spread pecan mixture on prepared baking sheet. Bake 3 to 5 minutes or until bubbly
   and mahogany in color.
4. Allow to cool; break into pieces. Store in tightly sealed container.

Per Serving: 349 calories, 24g carbohydrate, 3g protein, 29g fat, 3g fiber, 58mg cholesterol, 32mg sodium

Recipe Note: Puréed fresh pumpkin also may be used.

A Good Idea: These rich, candied pecans would be delicious on a salad.

Crunchy Cranberry Granola Apple Crisp

by Chef Faith Alahverdian - Click here the full printable version of this recipe

Prep time: 20 minutes
Cook time: 35 minutes
Makes: 16 (1/2 cup) servings

Ingredients

Crunch Topping:
1 1⁄2 cups all-purpose flour
1 cup deluxe granola
1 1⁄2 cups packed light brown sugar
1 cup chopped dried cranberries
1⁄2 cup coarsely chopped ShopRite walnuts
(optional)
1⁄4 tsp. Simply Organic Ground Cinnamon
1⁄4 tsp. iodized salt
1 cup (2 sticks) cold ShopRite butter, cut in pieces

Filling:
2 1⁄2 lb. Braeburn or McIntosh crisp baking apples,
cored and sliced
1 cup granulated sugar
1 1⁄2 tsp. Simply Organic Ground Cinnamon
1⁄4 tsp.Simply Organic Ground Cloves
1⁄4 tsp. Simply Organic Ground Nutmeg
juice of 2 fresh lemons
1⁄4 cup plus 1 tsp. cornstarch

Directions

1. Preheat oven to 375°F. In a food processor, pulse all of the crunch topping ingredients to a coarse texture, about 1 minute.
2. Butter a large earthenware or glass baking dish. Place the filling ingredients in the dish; stir to combine. Sprinkle half of the topping over the filling; press down gently with a spatula.
3. Bake 20 minutes. Top with remaining crunch topping; bake 15 minutes more or until bubbly. Serve warm with vanilla ice cream.

Per Serving: 337 calories, 58g carbohydrate, 2g protein, 13g fat, 2g fiber, 31mg cholesterol,
53mg sodium

Recipe Note: For a different flavor, substitute dried cherries, blueberries, or dark or golden raisins for dried cranberries in this recipe.

A Good Idea: Spice up your ice cream; gently stir 2 teaspoons ground cinnamon or apple
pie spice into a gallon of softened vanilla ice cream and refreeze.

Reduced-Calorie, Lowfat Sweet Potato Pecan Crunch Pie

by Chef Faith Alahverdian - Click here for the full printable version of this recipe

Prep time: 15 minutes
Cook time: 1 hour, 25 minutes
Serves: 10

Ingredients

Filling
3 medium sweet potatoes, roasted
1⁄4 cup butter alternative, cholesterol-free spread
(2 ounces)
3⁄4 cup brown sugar substitute blend
1⁄4 cup sugar substitute blend for baking
6 oz. fat free evaporated milk
1⁄4 cup Stonyfield Farm Fat Free Plain Yogurt
(2 ounces)
1⁄2 tsp. Simply Organic Vanilla Extract
3⁄4 tsp. Simply Organic Cinnamon
1⁄2 tsp. Simply Organic Nutmeg
2 Organic Valley Pasteurized Egg Whites
pinch cream of tartar
1 (9-inch) granola pie shell or
whole-wheat pie shell

Topping
1⁄2 cup Kashi Go Lean Crunch! Cereal
3 tbsp. Arrowhead Mills Raw Wheat Germ
1⁄4 cup brown sugar substitute blend
1⁄2 cup chopped Planter’s Brand Pecans
1 oz. Spectrum Almond Oil

Directions

1. Preheat oven to 375°F. Place sweet potatoes on sheet pan lined with parchment. Roast sweet potatoes in oven 30 minutes or until fork tender. Remove from oven and cool slightly. Remove skin and place in bowl. Purée with electric hand mixer 1 to 2 minutes. Reduce oven temperature to 350°F.
2. Add spread, brown sugar and sugar substitute blend; mix 1 minute. Add evaporated milk, yogurt, vanilla, cinnamon and nutmeg; mix 1 minute more.
3. In another bowl, whip egg whites and cream of tartar using electric hand mixer. Whip until egg whites hold stiff peaks.
4. Gently fold stiff egg whites into sweet potato mixture until combined. Do not over mix. Pour mixture into pie shell.
5. For topping, place Kashi cereal, wheat germ and brown sugar in bowl with pecans. Pour almond oil over mixture. Mix gently and place on top of pie. Place pie on baking sheet lined with parchment to bake 45 minutes or until crust is golden.

Per Serving: 399 calories, 46g carbohydrate, 5g protein, 19g fat, 3g saturated fat, 3g fiber,
1mg cholesterol, 184mg sodium

Recipe Note: No need to feel guilty when enjoying this healthy version of the classic Southern sweet potato pie.

A Good Idea: For a quicker preparation, microwave the sweet potatoes. Pierce potatoes with
a fork and place on paper towel in microwave. Microwave three sweet potatoes 8 to 12 minutes on HIGH.

For additional holiday/fall recipes, click here to view last month's article. Or click on our Article Archives button (top left of this page) to view all previous articles and recipes. Have a wonderful Thanksgiving!