Faith Alahverdian, chef and culinary educator, directs ShopRite’s Culinary WorkshopTM program. She believes that it’s the perfect forum to introduce customers to new ingredients and flavors and to help enhance their cooking skills.

Culinary Workshop

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our new Interactive Magazine

To learn additional food and cooking tips, register for one of our fun, interactive Culinary Workshops in select ShopRite stores

ShopRite Culinary Workshop is a hands-on cooking class program taught by a select team of professional chefs from top restaurants, caterers and hotels.

These friendly chef instructors share their professional skills and knowledge in a hands–on class offered most weeks in select stores.

These enjoyable and affordable classes (only $20-$35!) are offered in a number of ShopRite Supermarket locations in Pennsylvania, New Jersey, New York and Connecticut.

Click here for details

Savoring Summer

After many rainy days of spring, summer has finally arrived. One of the best things about summer is the stress-free style of dining that is so popular this time of year. Fire up the grill, set up those comfy patio chairs, bring on the easy and delicious summer recipes and bright cheery outdoor dinnerware!

Here are a bunch of recipes that will get you in the summer swing of things in no time. Enjoy!

Summer Melon and Fresh Berry Sampler with Ginger-Blackberry Reduction*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 20 minutes

Makes 8 servings

Ingredients

1 pint fresh blackberries or Cascadian Farm Frozen Blackberries, thawed
3⁄4 cup ShopRite sugar
1 tsp. minced fresh gingerroot
1 cup crème de cassis liqueur
1 small seedless watermelon, cut in half
1 cantaloupe, cut in half and seeded
1 honeydew, cut in half and seeded
Juice of 1⁄2 fresh lime
3 tbsp. ShopRite sugar
1⁄2 pint blackberries
1⁄2 pint raspberries
Fresh mint sprigs for garnish

Directions

1. In a medium saucepan, combine 1 pint of the blackberries, 3⁄4 cup of the sugar, ginger and crème de cassis liqueur. Place over medium-low heat and simmer until thick, about 20 minutes. Move mixture to a bowl; cover and cool completely in refrigerator. Reduction may be made up to 48 hours in advance.
2. Meanwhile, prepare fruit. Using a melon baller, scoop out rounds of watermelon, cantaloupe and honeydew and place in a bowl. Add fresh lime juice and remaining 3 tablespoons sugar. Toss gently.
3. Place 2 tablespoons of blackberry reduction in the bottom of each of 8 decorative glasses and top with a large spoonful of melon ball mixture. Sprinkle with blackberries and raspberries and top with additional melon. Garnish with a mint sprig and serve immediately.

Per Serving: 248 calories, 55g carbohydrate, 8g protein, 3g fat, 0g saturated fat, 31g fiber,
0mg cholesterol, 6mg sodium

Recipe note: Kir is a classic apéritif made with white wine and crème de cassis, a
French blackberry liqueur.

A good idea: For an Asian-inspired kir, instead of crème de cassis, substitute
2 tablespoons of the Ginger-Blackberry reduction. Just stir the reduction into a
glass of chilled, dry white wine and serve.

Creste di Gallo Artisan-Cut Pasta with Heirloom Tomato Sauté and Fresh Mozzarella Bocconcini*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 7 minutes

Makes 6 servings

Ingredients

1 (17.6-oz.) pkg. ShopRite creste di gallo artisancut pasta from Italy
1⁄4 cup Filippo Berio Extra Virgin Olive Oil, divided
1 to 2 cloves fresh garlic, crushed
4 medium, red summer or vine-ripened
tomatoes, cored and quartered
Assorted mini heirloom tomatoes, if available, halved and whole
1⁄4 cup Pinot Grigio wine
La Baleine Sea Salt
Simply Organic Whole Peppercorns
8 to 12 leaves fresh basil, halved
8 oz. small fresh mozzarella balls, bocconcini, pearlini or ciliegini

Directions

1. Cook pasta according to manufacturers instructions; drain in colander, reserving
   1⁄4 cup of the pasta water.
2. Meanwhile, heat olive oil in a large, deep sauté pan over medium heat. Add garlic and
   sauté, without browning, until fragrant.
3. Add the tomatoes and sauté very quickly over medium-high heat 1 minute. Add wine
   and stir gently over heat another minute. Remove from heat and add pasta, season
   with salt and freshly ground pepper to taste; toss with basil and mozzarella. Drizzle with a couple drops of extra virgin olive oil and add reserved pasta water for extra moisture if necessary. Scatter a couple basil leaves on top.

Per Serving: 532 calories, 65g carbohydrate, 19g protein, 19g fat, 4g fiber, 5g saturated fat, 19mg cholesterol, 630mg sodium

Recipe note: Fresh mozzarella is packed in water and comes in various sizes. Pearlini,
literally the size of a pearl, is the most unique and modern form of the cheese. Most recognizable are the 1-lb. balls. Bocconcini, Italian for “mouthful,” are 4-oz. balls.

A good idea: Always reserve a little of the pasta cooking water to add additional flavor
and nutrients to your various pasta sauces.

Chargrilled Porterhouse Steak with Citrus-Verde Sauce*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 10 minutes**

Cook time: 20 minutes

Makes 6 servings

Ingredients

Marinade
2 tbsp. Filippo Berio Extra Virgin Olive Oil
2 cloves fresh garlic, crushed
2 whole stems fresh oregano
1⁄2 tsp. lemon zest
6 (9-oz.) porterhouse steaks

Citrus Verde Sauce
1 cup fresh flat leaf parsley leaves
1 tbsp. fresh oregano leaves
2 tbsp. capers
2 cloves fresh garlic
1⁄4 cup fresh lemon juice
1⁄4 cup Filippo Berio Extra Virgin Olive Oil
1⁄4 cup freshly chopped chives
La Baleine Sea Salt
Simply Organic Freshly Ground Black Pepper

Directions

1. To make marinade, in a shallow dish combine 2 tablespoons of the olive oil, crushed garlic cloves, whole oregano stems and lemon zest. Add steaks, turning to coat well. Cover and refrigerate for 30 minutes or as long as overnight. Remove from marinade 30 minutes before cooking; discard marinade. Pat dry with paper towels and season with salt and freshly ground pepper to taste.
2. Meanwhile, prepare sauce. In the bowl of a food processor, place parsley, oregano, capers, garlic, lemon juice,remaining 1⁄4 cup olive oil, salt and pepper; pureé 1 minute. Transfer to a glass bowl and chill.
3. Preheat outdoor grill to medium-high heat or indoor grill pan over high heat. (Cast iron grill pans are the best.) Grill steaks to desired doneness. Stir chives into sauce just before serving and drizzle over steaks.

Per Serving: 529 calories, 3g carbohydrate, 55g protein, 32g fat, 9g saturated fat, 1g fiber,
143mg cholesterol, 239mg sodium

**Marinate time extra

Recipe note: The porterhouse steak is a thicker version of the T-bone steak and includes
more of the tenderloin.

A good idea: For indoor grilling, steaks can be cooked in a well-seasoned cast iron grill pan.
Heat grill pan over high heat and place steak in pan for 5 minutes per side. Turn heat to low and cover to cook 10 to 15 minutes more, turning halfway through.

Summer Green Bean and Roasted Red Pepper Salad*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 12 minutes

Cook time: 3 minutes

Makes 4 servings

Ingredients

1 lb. fresh green beans or haricot verts, stem
end trimmed
1 jar of ShopRite roasted red peppers, drained well
1⁄2 tsp. lemon zest
3 tbsp. freshly squeezed lemon juice
1⁄4 cup Filippo Berio Light Olive Oil
1 tbsp. Crosse & Blackwell Seafood Classics Rich and Garlicky Scampi Sauce
1 tsp. fresh thyme leaves
1⁄2 tsp. Simply Organic Oregano
1⁄4 tsp. Simply Organic Granulated Garlic
La Baleine Sea Salt
Simply Organic Black Pepper

Directions

1. Bring large pot of salted water to a rolling boil. In a large bowl, prepare an ice bath
   with ice cubes and very cold water. Blanch the green beans until crisp-tender, about
   2-3 minutes. Drain beans and plunge immediately into ice bath to stop cooking. When beans are cool, place in a colander to drain well.
2. Julienne the roasted peppers; set aside. In a medium bowl, combine lemon zest and
   juice; whisk in oil. Add scampi sauce, thyme, oregano, garlic, and salt and freshly ground pepper to taste; whisk to combine. Add green beans and toss well. Add roasted peppers and toss gently. Serve on your favorite picnic plates with Vanity Fair
   Napkins.

Per Serving: 178 calories, 13g carbohydrate, 2g protein, 14g fat, 2g saturated fat, 4g fiber,
0mg cholesterol, 231mg sodium

Recipe note: Haricot verts, also known as the French Filet Bean, are slender and more
flavorful than stringless green beans.

A good idea: When preparing in advance, store vinaigrette separately and toss with chilled
vegetable mixture just before serving.

Natural and Organic Frozen Fruit Pops

Click here for printable version of this recipe

Prep time: 5 minutes

Freeze time: 2 hours

Makes 4 servings

Ingredients

1 (10-oz.) bag Cascadian Farm Frozen Fruit (strawberries, blueberries, peaches), thawed
1 tbsp. lemon juice

Directions

1. Purée fruit in blender, adding water if necessary to make smooth purée. Add lemon juice and blend.
2. Pour mixture into ice-pop molds or small cups and insert sticks. Freeze until solid,
   about 10 to 12 hours or overnight.

Per Serving: 71 calories, 18g carbohydrate, 1g protein, 0g fat, 0g saturated fat, 1g fiber,
0mg cholesterol, 2mg sodium

Recipe note: For an extra boost of flavor, use complementary fruit juices instead of
water to thin the purée.

A good idea: When using Cascadian Farm frozen raspberries or blackberries, strain
purée before pouring mixture into bar molds to get rid of the seeds.

Frozen White and Golden Peach Bellini Parfait*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 12 minutes**

**chill time extra

Makes 6 servings

Ingredients

3 golden peaches, cut in half and pitted
1 cup peach schnapps
3 golden peaches, pitted and diced
3 white peaches, pitted and diced
1 pint peach sorbet, softened
2 tsp. lemon zest
1 bottle sparkling wine Champagne or Prosecco
ShopRite imported ladyfingers

Directions

1. Place peach halves in bowl, add peach schnapps and allow to macerate 30 minutes. Using slotted spoon, transfer peach halves from bowl to shallow dish and freeze until solid.
2. Meanwhile, in a medium bowl, combine diced peaches, sorbet and lemon zest.
   Place in freezer 1 hour to chill.
3. Place a frozen peach half, cut side up, in a martini glass or other decorative glass. Fill
   peach half with sorbet mixture. Carefully pour sparkling wine around the outside of the peach until the wine reaches halfway up the sides of the peach. Repeat with other peach halves. Serve with a single ladyfinger.

Per Serving: 354 calories, 42g carbohydrate, 2g protein, 1g fat, 0g saturated fat, 2g fiber,
40mg cholesterol, 17mg sodium

Recipe note: This dessert is a take on the famous Bellini of Harry’s Bar in Venice, Italy.
Traditionally, this apéritif is a mixture of peach nectar and Champagne.

A good idea: For a variation that makes a great brunch dessert, prepare this with
orange schnapps and orange sorbet for a frozen mimosa.

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