Celebrating Spring

April heralds the arrival of spring and brings with it holiday celebrations that not only offer everyone the chance for memorable moments with family but also another chance to return to the kitchen & cook. Somehow takeout or dining at a restaurant just don´t fit the bill for important family holidays. Part of the pleasure of any special holiday is the time leading up to the big day…preparation of the guest list, planning the menu, shopping at ShopRite during the several days before, preparing the delicious food and serving it to appreciative family members.

Here at ShopRite, we realize that we are an important part of your holiday schedule and we value your time in our store and in your kitchen. Many home cooks I speak with have cherished memories of their parent´s pre-holiday shopping at ShopRite to gather all of the necessary ingredients for the traditional family favorites. The more time we can save you in the store and in the kitchen means more time for you to enjoy and savor those precious moments with your loved ones. Now we have a new time-saving holiday tradition for you and your family. ShopRite Chefs On Call returns the week of April 6th, each day through Easter Sunday during select hours at 1-800-ShopRite. Our talented ShopRite Culinary Workshop Chef Instructors will be manning the phones to answer your cooking and baking questions so your holiday favorites come out just right without the stress and fuss!

So, call us up with your cooking challenges. Usually, you have to attend a ShopRite Culinary Workshop to tap into our instructors´professional knowledge of cooking. Now, it´s just a phone call away!

If you miss us, register soon for a ShopRite Culinary Workshop. Our professional chef instructors will show you how to use the vast variety of fresh, quality ingredients we carry to prepare more natural meals for you and your family. You´ll be dicing, searing, braising and steaming with the rest of the group under the watchful eye of your friendly instructor. The result ? Less preservatives and additives in your family´s diet and more money in your pocket at the end of the week. All that for only $20? Now, that´s a bargain!

In the meantime, here are some great spring holiday recipes you might enjoy.
Bon Appetit !

Chef Faith

 

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Herb Mini Muffins

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 30 minutes

Makes 12 muffins

Ingredients

21⁄4 cups ShopRite all-purpose flour
2 tsp. baking powder
11⁄2 tsp. La Baleine Sea Salt
1⁄2 tsp. baking soda
1 cup buttermilk
2 large ShopRite eggs, beaten
1⁄4 cup sour cream
2 tbsp. ShopRite Grapeseed Oil
1⁄4 cup chopped fresh chives
2 tsp. Simply Organic Savory
1⁄2 tsp. freshly grated lemon zest
1⁄4 cup ShopRite butter, melted

Directions

1. Preheat oven to 350°F. Spray 12 (2 1⁄2-inches in diameter) muffin cups with nonstick
   cooking spray or place cupcake papers in each muffin cup. Set aside.

2. Stir together flour, baking powder, sea salt and baking soda in large bowl to blend well. Set aside. Mix buttermilk, eggs, sour cream and grapeseed oil in medium bowl to blend; add chives, savory and lemon zest. Stir buttermilk mixture into flour mixture; do
   not overmix.

3. Fill prepared muffin cups three-quarter full. Brush tops lightly with half of the melted
   butter. Bake muffins 15 minutes, brush tops again with butter. Continue baking until
   golden on top and wooden toothpick comes out clean, about 10 to 12 minutes
   more. Turn muffins out onto wire rack. Cool slightly; serve warm.

Per Serving: 162 calories, 18g carbohydrate, 4g protein, 8g fat, 1g fiber, 48mg cholesterol,
465mg sodium

Recipe note: As a substitute for buttermilk, use 1 tablespoon white vinegar plus milk to
equal 1 cup. Let the mixture thicken slightly for a minute before using.

A good idea: When using eggs in baked goods, use a baker’s secret for best results: Don’t use eggs right out of the refrigerator — let them stand at room temperature for a few minutes before using.

 

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Brie and Pistachio Crescents

Click here for printable version of this recipe

Prep time: 10 minutes

Cook time: 20 minutes

Makes 16 servings

Ingredients

1 (8-oz.) round ripe Black Bear Brie Cheese, crust removed
2 tbsp. whole milk
1⁄2 cup shelled salted pistachios, coarsely chopped
1⁄4 cup coarsely chopped dried cherries
2 tbsp. Lyle’s Golden Syrup
2 tsp. Simply Organic Ground Cinnamon
1⁄2 (15-oz.) pkg. refrigerated piecrust (1 crust), at room temperature
1 large ShopRite egg, lightly beaten with 1 tbsp. water

Directions

1. Preheat oven to 400°F. Cut cheese into bite-size chunks and place in large bowl; add milk and beat with electric mixer at medium speed until mixture is blended and finely chopped. Stir in pistachios, cherries, golden syrup and cinnamon by hand.

2. Place piecrust on work surface. Spread cheese mixture in thin layer over crust, leaving 1 inch around outer edge without mixture.

3. Cut piecrust into 16 wedges. Roll up each wedge from center point to wide outer edge.
   Place roll, seam side down, on ungreased baking sheet. Gently form rolls into crescent shapes. Brush each crescent with lightly beaten egg mixture.

4. Bake 17 to 20 minutes or until crust is golden. Remove crescents to wire rack.

Per Serving: 150 calories, 11g carbohydrate, 39g protein, 10g fat, 4g saturated fat, 1g fiber,
30mg cholesterol, 170mg sodium

Recipe note: These quick appetizers boast creamy, tart, salty and sweet flavors.

A good idea: Soft cheeses such as Brie should be stored loosely wrapped and enclosed in an airtight container.

 

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Strawberry Poppy Seed Spinach Salad

Click here for 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

1. In medium bowl combine strawberries, 2 tablespoons balsamic vinegar and sugar. Toss to coat; marinate at room temperature 15 minutes.

2. Meanwhile, place spinach in large salad bowl. Drain mandarin oranges, reserving juice. Add oranges to spinach; set aside.

3. 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.

4. 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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Herb-Crusted Rack of Lamb*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 25 minutes*

Cook time: 45 minutes

*stand time extra

Makes 8 to 10 servings

Ingredients

3 small racks of lamb, frenched
1 3⁄4 cups Kikkoman Panko Bread Crumbs
2 tsp. Simply OrganicThyme
2 tbsp. chopped fresh flat-leaf parsley
1 tsp. chopped fresh mint leaves
1⁄4 cup ShopRite butter, softened
1 tsp. fresh lemon zest
La Baleine Sea Salt
Simply Organic Whole Black Peppercorns
3 tbsp. ShopRite Grapeseed Oil
2 medium onions, cut into large chunks
3 carrots, peeled and cut into large chunks
1 stalk celery, cut into large chunks
2 stems fresh rosemary
3 tbsp. Maille French Whole-Grain Mustard

Directions

1. Trim rack of lamb of excessive fat, leaving only a thin layer. Set aside.

2. Combine breadcrumbs, thyme, parsley, mint, softened butter and lemon zest in medium bowl. Set aside.

3. Preheat oven to 375°F. Sprinkle lamb with sea salt and freshly ground black pepper. Heat large sauté pan or roasting pan over medium heat 2 minutes. Add Enova Oil and sear each rack, one at a time, until each side is mahogany brown, about 2 to 3 minutes on each side. Place onions, carrots, celery and rosemary in roasting pan and place lamb fat side up on top.

4. Spread mustard on fatty surface of each rack of lamb. Place breadcrumb mixture on fatty side, packing it on the surface so it sticks and forms a layer about 1⁄2 inch thick.
   

5. Place in oven. For medium-rare, roast until meat thermometer registers 140°F, about 35 minutes. Cover completely with foil and let stand 15 minutes; the temperature of the meat will rise to 145°F. Slice into chops and serve.

Per Serving: 903 calories, 10g carbohydrate, 50g protein, 72g fat, 30g saturated fat, 1g fiber,
227mg cholesterol, 292mg sodium

Recipe note: With meat, the term Frenched means to cut meat away from the end of a rib or
chop to expose part of the bone.

A good idea: When purchasing lamb, use color as a guide to the age. Baby lamb will be
pale pink, while aged lamb is more pinkish-red in color.

 

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Farmhouse Aged White Cheddar Mashed Potatoes

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 20 minutes

Makes 6 servings

Ingredients

3 lb. russet baking potatoes, peeled and quartered
1⁄4 cup ShopRite butter, softened
2 cloves garlic, minced
1⁄2 tsp. salt
1⁄4 tsp. Simply Organic Black Pepper
1⁄2 cup whole milk
3⁄4 lb. aged farmhouse white Cheddar cheese, grated
2 tbsp. cream cheese
Chopped chives

Directions

1. Place fresh potatoes in large pot. Add enough cold water to cover. Cook potatoes, covered, 20 to 25 minutes or until tender. Drain.

2. Return potatoes to warm pot to evaporate excess moisture. Mash potatoes with butter, garlic, salt and pepper. Keep warm.

3. In large saucepan, heat milk over medium heat. Add grated Cheddar and reduce heat to low. Stir until cheese melts. Stir in cream cheese until melted. Gradually mash cheese mixture into potato mixture until combined. Garnish with freshly chopped chives. Serve hot.

Per Serving: 490 calories, 40g carbohydrate, 20g protein, 28g fat, 18g saturated fat, 4 fiber, 85mg cholesterol, 620mg sodium

Recipe note: Aged white Cheddar adds a rich, tangy flavor to everyday creamy mashed
potatoes.

A good idea: The preferred tool for mashing potatoes is a potato masher or potato ricer. Mash potatoes only until they are light; overworking makes them sticky and starchy.

 

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Spring Baby-Vegetable Toss*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 12 minutes

Makes 6 servings

Ingredients

4 fresh baby zucchini, quartered
6 yellow pattypan squash, halved
12 baby carrots
1 small head purple cauliflower, cut into florets
1 cup halved grape tomatoes
1 cup halved yellow pear tomatoes
3 tbsp. ShopRite Grapeseed Oil
2 shallots, minced
2 tbsp. chopped fresh flat-leaf parsley
La Baleine Sea Salt
Freshly ground Simply Organic Whole Black Peppercorns

Directions

1. Bring water to boiling in large saucepan. Blanch zucchini, pattypan squash, carrots
   and cauliflower, each in individual batches. Place batch in the pot of boiling water 1 to 2 minutes. Plunge immediately into ice water. Either continue with recipe or place blanched vegetable in refrigerator up to 24 hours.

2. Heat grapeseed oil in large sauté pan over medium heat 1 minute. Add shallots, cook and stir until translucent, about 3 minutes. Add all blanched vegetables, except tomatoes. Sauté until hot, about 2 to 3 minutes, adding tomatoes during last minute of cooking.

3. Sprinkle with chopped parsley. Season with sea salt and freshly ground pepper
   to taste. Serve immediately.

Per Serving: 91 calories, 5g carbohydrate, 2g protein, 7g fat, 0g saturated fat, 2g fiber,
0mg cholesterol, 20mg sodium

Recipe note: Shallots look like garlic, but they are favored for their mild onion flavor in
recipes.

A good idea: Fresh shallots are available in the spring. But, like garlic and onions,
dry-skinned shallots are available year-round.

 

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Toasted Almond Chutney Glazed Ham

Click here for printable version of this recipe

Prep time: 10 minutes

Cook time: 1 hour, 30 minutes

Makes 16 servings

Ingredients

1 (6-lb.) spiral-sliced baked ham
1 (12-oz.) jar chutney (such as mango or apricot)
1 cup coarsely chopped fresh or frozen cranberries (optional)
1 cup crushed pineapple, drained
2 tsp. Simply Organic Ground Cinnamon
3 Simply Organic Whole Cloves
1⁄2 cup finely chopped toasted almonds
1 tbsp. grated orange zest
3 tbsp. fresh orange juice
Fresh apricots, pear wedges, tarragon (optional)

Directions

1. Preheat oven to 325°F. Line large roasting pan with heavy-duty aluminum foil, and spray foil with nonstick cooking spray. Place ham in roasting pan. Cover loosely with foil. Bake 1 hour.

2. Meanwhile, in medium saucepan combine chutney, cranberries (if available), pineapple, cinnamon, cloves, almonds, orange zest and juice; blend well. Place over medium-low heat and heat through to melt chutney and infuse flavors. Spread evenly over ham. Bake 30 minutes more or until meat thermometer registers 135°F.

3. Place ham on serving platter. Let ham stand 15 minutes before serving. Garnish with fresh apricots, pear wedges and tarragon, if desired.

Per Serving: 330 calories, 16g carbohydrate, 39g protein, 13g fat, 3g saturated fat, 1g fiber,
110mg cholesterol, 1890mg sodium

Recipe note: Add 1⁄2 cup water to the roasting pan before covering the ham with foil. The
water will create steam as the ham bakes, resulting in moist slices of ham.

A good idea: Glazing a spiral ham not only adds a layer of flavor, but helps keep the ham moist and tender.

 

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Hummingbird Cake with Lemon Glaze

Click here for printable version of this recipe

Prep time: 25 minutes*

Cook time: 65 minutes
Makes 16 servings

Ingredients

2 cups sifted powdered sugar
2 tbsp. freshly squeezed lemon juice
3 cups ShopRite all-purpose flour
2 cups ShopRite granulated sugar
2 tsp. freshly grated lemon zest
1 tsp. baking soda
1 tsp. Simply Organic Ground Cinnamon
1⁄2 tsp. La Baleine Sea Salt
3 eggs, beaten
2 cups chopped ripe peeled bananas
1 (8-oz.) can crushed pineapple in its own juice,
undrained
3⁄4 cup ShopRite Grapeseed Oil
1 1⁄2 tsp. Simply Organic Vanilla Extract
1⁄2 cup chopped ShopRite pecans

Lemon Glaze (recipe follows)

Lemon Glaze: In small bowl stir together powdered sugar and lemon juice. Add water, 1 teaspoon at a time, until glaze is of drizzling consistency.

Directions

1. Preheat oven to 325°F. Grease and flour 10-inch fluted tube pan. Set aside.

2. In large mixing bowl stir together flour, granulated sugar, lemon zest, baking soda,
   cinnamon and sea salt. Set aside.

3. In small bowl stir together eggs, bananas, pineapple and its juice, Enova Oil and vanilla. Stir into flour mixture until combined; fold in pecans.

4. Pour batter into prepared pan and spread evenly. Bake 65 to 70 minutes or until wooden toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake from pan onto wire rack; cool completely. Drizzle with Lemon Glaze.

Per Serving: 357 calories, 57g carbohydrate, 4g protein, 14g fat, 2g fiber, 40mg cholesterol, 182mg sodium

Recipe note: Bananas develop the best flavor when ripened off the vine, thus they are often
sold green. To speed ripening, place at room temperature in a brown paper bag with small holes for up to two days.

A good idea: Store ripened bananas, with peels intact, in the refrigerator for several days. Don’t worry about the darkened peels because the flesh will remain unchanged.

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