It’s a Colorful Life When You Follow The Rainbow

March is National Nutrition Month. Many of us aspire to better nutrition but somehow feel like we’re missing the mark. With the constant media fodder about what’s good and not good for us, it’s easy to get confused and frustrated. Often this frustration can mean giving up altogether.

Don’t give up!! One of the best tips out there for healthier eating is to incorporate as much color in your diet as possible. No, I don’t mean Red Velvet Cake! What I mean is that nature provides all the vitamins and minerals in the rainbow of colorful produce available year round at ShopRite.

Think green leafy vegetables for iron and vitamin C, think orange for beta carotene, think blue as in blueberries for antioxidants. The more you vary the colors of the rainbow of fruits and vegetables, the greater the chance is you will fulfill your nutritional requirements of necessary vitamins, minerals and nutrients.

So the next time you’re in a ShopRite produce department, get yourself out of your comfort zone…try a new fruit or vegetable, vary your colors. You’ll be surprised to find how many dinner options are out there that you never even considered.

If you’re not sure how to use the rainbow of fruits and vegetables we offer, register for ShopRite’s Culinary Workshop and we’ll teach you how.

Here are a couple of colorful recipes for your enjoyment.

Don’t forget, eat colorfully… LiveRight with ShopRite™!

Happy Cooking!

 

Chilled Kiwi, Beet and Jicama Salad*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 20 minutes

Cook time: 40 minutes

Makes 6 servings

Ingredients

6 to 8 small beets, unpeeled, scrubbed and washed very well
La Baleine Sea Salt
Simply Organic Black Peppercorns
2 tbsp. fresh lime juice
1 shallot, minced
1⁄2 tsp. ShopRite honey
1⁄4 cup ShopRite grapeseed oil
8 fresh mint leaves, thinly sliced
1 head butter leaf lettuce, washed well
6 kiwifruit, peeled and sliced ½-inch thick
2 small jicama, peeled and cut into medium juliennes

Directions

• Preheat oven to 425°F. Place beets in center of large sheet of aluminum foil on baking sheet. Season beets with salt and freshly ground pepper to taste; wrap in aluminum foil, sealing tightly. Bake 40 minutes or until fork-tender. Remove from oven and let beets steam in foil 10 minutes. Carefully open foil packet and let cool. Peel beets and slice 1⁄2-inch thick.
• In medium bowl whisk together lime juice, shallot and honey. Whisking continuously, drizzle in grapeseed oil until emulsified. Season with salt and freshly ground pepper to taste. Just before serving, stir in fresh mint.
• Arrange one lettuce leaf on each of 6 plates. Alternately stack 1 beet slice, 1 slice of kiwi and layer of jicama until small stack is formed on each plate. Drizzle with dressing and serve immediately.

Per Serving: 225 calories, 33g carbohydrate, 4g protein, 10g fat, 1g saturated fat, 12g fiber, 0mg cholesterol, 90mg sodium

Recipe note: To prepare this salad in advance, wrap each ingredient separately and keep chilled until serving.

A Good Idea: When peeling beets, wear disposable gloves to keep your fingers from becoming stained.

 

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Strawberry Poppy Seed Spinach Salad

Click here the full printable version of this recipe

Prep time: 15 minutes

Makes 6 servings

Ingredients

1 pt. fresh strawberries, hulled and halved
2 tbsp. Modenaceti Balsamic Vinegar from Modena
1 tbsp. granulated sugar
1 (6-oz.) pkg. fresh spinach or arugula leaves
1 (15-oz.) can mandarin oranges
2 tbsp. Modenaceti Balsamic Vinegar from Modena
2 tbsp. Simply Organic Poppy Seeds
1 tbsp. ShopRite imported Chianti wine vinegar
1⁄3 cup Filippo Berio Extra Virgin Olive Oil
1 clove garlic, minced
1 tbsp. sliced fresh basil
La Baleine Sea Salt
Simply Organic Black Pepper
1⁄4 cup pine nuts, toasted
4 oz. crumbled goat cheese

Directions

• In medium bowl combine strawberries, 2 tablespoons balsamic vinegar and sugar. Toss to coat; marinate at room temperature 15 minutes.
• Meanwhile, place spinach in large salad bowl. Drain mandarin oranges, reserving juice. Add oranges to spinach; set aside.
• For dressing, pour 1⁄3 cup reserved juice into glass measuring cup. Add 2 tablespoons balsamic vinegar, poppy seeds and wine vinegar; transfer to small bowl. Gradually whisk olive oil into juice mixture. Stir in garlic and basil. Season to taste with salt and pepper.
• Drizzle dressing over salad; toss to coat. Top salad with marinated strawberries. Sprinkle with pine nuts and goat cheese. Serve immediately.

Per Serving: 310 calories, 17g carbohydrate, 9g protein, 24g fat, 7g saturated fat, 4g fiber, 20mg cholesterol, 115mg sodium

Recipe note: Use high-quality vinegars for the best results. ShopRite’s imported vinegars are hand-selected by our
buyers from barrel tastings in Modena, Italy.

A Good Idea: Poppy seeds may cause allergic reactions in some individuals. When entertaining, serve the dressing
alongside the salad.

 

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CHICKEN AND VEGETABLE SAUTÉ OVER LINGUINE

Click here the full printable version of this recipe

Prep time: 20 minutes

Cook time: 10 minutes

Makes 6 servings

Ingredients

1 (16-oz.) pkg. linguine or 1 (12-oz.) pkg.
ShopRite artisan-cut creste de gallo pasta
1⁄4 cup all-purpose flour
1⁄4 tsp. Simply Organic Thyme
2 tbsp. ShopRite imported grapeseed oil
11⁄2 lb. boneless, skinless chicken breast, cut into strips
3 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1⁄2 cup dry white wine
3 tbsp. Maille Dijon Mustard
1 tbsp. lemon zest
2 tsp. Simply Organic Basil
2 cups grape tomatoes, halved
2 cups sugar snap peas, trimmed, strings removed
1⁄4 cup coarsely chopped fresh parsley
Parmesan cheese

Directions

• Cook pasta according to package directions. Drain and set aside.
• Place flour and thyme in large shallow dish; season with salt and black pepper to taste. Dredge chicken in flour mixture; shake off any excess.
• In large nonstick skillet heat oil over medium heat. Add chicken and cook until lightly browned on one side, about 3 minutes.
• Turn chicken and add garlic, broth and wine. Bring sauce to boiling. Reduce heat and simmer 5 minutes. Stir in mustard, lemon zest and basil. Season to taste with salt and pepper.
• Add tomatoes, sugar snap peas and parsley; cook and stir until peas are tender.
• Serve chicken and vegetables over warm pasta. Garnish with freshly grated Parmesan cheese.

Per Serving: 447 calories, 48g carbohydrate, 41g protein, 8g fat, 2g saturated fat, 4g fiber, 133mg cholesterol, 317mg sodium

Recipe Note: Before Columbus set sail, there were no oranges in Florida, no cattle in Texas and no tomatoes in Italy. Columbus Day celebrates not only the discovery of the New World, but also a widespread exchange of culinary ingredients.

 

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Fresh Spring Melon Salad With Exotic Fruit Syrup*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 20 minutes

Cook time: 5 minutes

Makes 8 servings

Ingredients

1 cup pomegranate juice
1⁄2 cup all natural white cranberry juice
1 cup Hain Raw Sugar
1 fresh cantaloupe, cut in large slices
1 Hami, honeydew, or Korean melon, cut in balls, cubes, or slices
1 small watermelon, cut in wedges
1⁄2 pt. fresh organic strawberries, hulled and quartered
1 tbsp. freshly squeezed lime juice
2 tbsp. fresh mint chiffonade
Stonyfield Farm Vanilla Yogurt (optional)

Directions

• In a medium, nonreactive saucepan combine pomegranate juice, white cranberry juice, and raw sugar. Cook over medium heat until syrupy. Remove from heat; cool.
• Divide melon pieces equally and arrange all three on individual serving plates. Layer strawberry slices over top.
• Sprinkle lightly with fresh lime juice. Drizzle with cooled fruit syrup and sprinkle with fresh mint chiffonade.

Per Serving: 190 calories, 51g carbohydrate, 1g protein, 0g fat, 2g fiber, 0mg cholesterol, 20mg sodium

Recipe Note: Chiffonade is a French term that refers to thin strips or shreds of herbs that are often used
as a garnish.

A Good Idea: Exotic fruit syrup adds a delicious sweet-tart flavor that’s great for any combination of fresh fruit. It is also a wonderful syrup for pancakes or waffles. Or, drizzle it over vanilla ice cream.

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Brined and Black Garlic Rubbed Bone-in Pork Roast

Recipe featured on the back page of our Winter Culinary Workshop brochure

Ingredients

Brine:

2 gallons of spring water
2 cups kosher salt
2 cups cider vinegar
2 fresh bay leaves
2 fresh thyme branches
2 fresh oregano branches
2 fresh sage branch
5 dried juniper berries
1 entire head of Elephant garlic, peel removed and green sprout inside clove removed, cloves split
1 onion, quartered
4 black peppercorns
2 granny smith apples, cut in half

Roast:

One (7lb.) bone in rack of Sterling Silver brand premium pork
Kosher salt & freshly ground pepper to taste
ShopRite Grapeseed oil
1 carrot, peeled and split lengthwise
2 branches celery, peeled and split lengthwise
1 red onion, quartered
2 packages Frieda’s brand Black Garlic
1 teaspoon fresh oregano leaves
1 teaspoon fresh sage leaves
1/3rd cup ShopRite Imported Extra Virgin Olive Oil

Directions

Brine:

• Place all of the brine ingredients in a large stock pot. Bring mixture to a low simmer and simmer for 5 minutes. Remove from heat and allow to cool.
• Leave brine in pot or transfer to a 5 gallon Ziploc bag. Add pork rack and immerse in brine. Cover and place in refrigerator for 24 hours. Remove from brine and discard brine. Pat pork dry with a paper towel.

Roast:

• Preheat oven to 475 degrees. Oil roasting pan rack with a bit of grapeseed oil. Place carrot, celery and red onion on the roasting pan rack.
• Rub pork roast lightly with Grapeseed oil. Season pork with kosher salt & freshly ground pepper. Place pork in a roasting pan on top of the vegetable lined rack. Place pan in the center of the preheated oven and roast for 20 minutes. Meanwhile, remove black garlic segments from the skin and place in the blender. Add olive oil and fresh herbs and puree until smooth.
• Remove roast from oven, reduce oven temperature to 275 degrees and rub the entire surface of the roast with the black garlic puree. Add ½ inch of water or chicken stock to the bottom of the pan. Return pan to oven and roast until it reaches an internal temperature of 155 degrees, about 2 ½ hours.