Locally Grown

August is truly the best time of the entire year for eating locally. Tomatoes, blueberries and corn are at their peak. Not to mention other summer fruits and vegetables that are just outstanding this time of the year ... summer berries and melons, cucumbers, peppers, and squash. I could go on and on. ShopRite’s produce buyers are hard at work visiting area farmers to source the tastiest of the locally grown crops. After they choose the select crops that will be sent to ShopRite stores, no time is wasted. Our complex food delivery system gets that tasty fresh, locally grown goodness to your table at lightning speed so you can revel in the best flavors of summer.

Don’t miss our annual corn and lobster fest Culinary Workshop which highlights some of the best that summer dining has to offer. Register early! Classes sell out so reserve your spot today at your favorite ShopRite. See our ShopRite Culinary Workshop brochure for a schedule and list of select stores offering Culinary Workshops.

Here are some of my Culinary Workshop favorites that will have you enjoying ShopRite’s best without the fuss!

Happy cooking and happy eating!

 

Cornbread Toasts with Corn, Lobster and Black Bean Salsa*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 5 minutes

Makes 4 servings

Ingredients

1 loaf ShopRite freshly baked cornbread, sliced
2 jars Santa Fe Packing Co. Corn & Black Bean Salsa
2 ears fresh corn, grilled or roasted and cut off the cob
1 cup diced cooked lobster tail
2 scallions, chopped
Fresh cilantro, coarsely chopped
Fresh tomato, chopped

Directions

1. Preheat oven to 425°F. Cut cornbread slices in half and place on baking sheet. Bake until golden, 5 to 7 minutes.

2. Meanwhile, combine salsa, fresh corn kernels and lobster chunks in a medium bowl.

3. Place toasts on platter and top with corn salsa mixture. Garnish with scallions, cilantro and tomatoes.

Per Serving: 320 calories, 52g carbohydrate, 18g protein, 5g fat, 1g saturated fat, 4g fiber,
52mg cholesterol, 1422mg sodium

Recipe note: Fresh corn is certainly not necessary for this recipe, but a nice addition.

A good idea: Use this tasty salsa to top grilled salmon.

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Cherry Tomato and Mozzarella di Bufala Salad over Bibb Lettuce*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes

Makes 6 servings

Ingredients

1 tbsp. Regina Red Wine Vinegar with Garlic
¾ cup ShopRite D.O.P extra virgin olive oil
La Baleine Sea Salt
Simply Organic Black Peppercorns
20 baby basil leaves, stems removed
1 head Bibb lettuce, washed and separated into single whole leaves
12 oz. mozzarella di bufala, drained and cut into½-inch thick slices
3 cups cherry tomatoes, halved
garlic and herb crostini, for garnish

Directions

1. In medium bowl whisk together vinegar and olive oil. Season with salt and freshly ground pepper to taste. Gently stir in baby basil leaves.

2. Arrange two Bibb lettuce leaves on each serving plate. Decoratively layer slices of
   mozzarella and halved cherry tomatoes. Drizzle lightly with vinaigrette. Garnish with
   crostini and serve.

Per Serving: 339 calories, 6g carbohydrate, 13g protein, 31g fat, 11g saturated fat, 1g fiber,
40mg cholesterol, 410mg sodium

Recipe note: This recipe is a nice spin on the classic caprese salad, and is the perfect
summertime dish.

A good idea: Because this salad is so simple, always use high quality ingredients.

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Grilled Fish Tacos with Avocado Tomatillo Salsa*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes**

Cook time: 12 minutes

Makes 6 to 8 servings

Ingredients

12 oz. firm white fish fillets, patted dry on paper towels
1 tsp. Simply Organic Ground Cumin
1 tsp. Simply Organic Granulated Garlic
1 tsp. lime zest
1⁄4 cup Filippo Berio Light Olive Oil
La Baleine Sea Salt
Simply Organic Black Peppercorns
5 fresh tomatillos, papery skin removed
2 avocados, cut in half and pittted
Juice of 1 lime
1⁄2 cup Santa Fe Packing Co. Mild Salsa
2 tbsp. chopped fresh cilantro leaves
1⁄2 fresh jalapeño pepper, seeded and minced (optional)
1 pkg. ShopRite corn tortillas
Red leaf lettuce, washed and dried

 

Directions

1. Place fish fillets in a shallow glass dish. To prepare marinade, in a small bowl whisk together cumin, garlic, lime zest, olive oil and salt and freshly ground pepper to taste. Pour marinade over fish, turning fish to coat well; cover and chill 15 to 30 minutes.
   

2. Meanwhile, to prepare Avocado Tomatillo Salsa, quarter the tomatillos and place in a medium saucepan. Barely cover with water; cover saucepan with lid and bring to a simmer. Simmer 2 minutes and remove from heat. Allow to cool.

3. Using a slotted spoon, put cooled tomatillos in blender container and purée, adding small amounts of the reserved cooking water as needed to thin mixture. Scoop avocado pulp into blender container and add lime juice; purée for 10 to 20 seconds until chunky. Spoon into medium bowl and stir in salsa. Stir in jalapeño pepper, if desired. Add salt and freshly ground pepper to taste. 4. Remove fish from marinade; discard marinade. Place fish on a paper-towel-lined plate. Lightly oil grill pan and heat over medium-high heat 1 minute. Sear fish fillets until golden, about 4 minutes on each side. Transfer to cutting board and cut fillets into strips.

4. Wipe grill pan clean and warm tortillas quickly in pan. Place a lettuce leaf on each warm tortilla. Add several strips of grilled fish and desired amount of Avocado Tomatillo Salsa.

Per Serving: 255 calories, 17g carbohydrate, 11g protein, 17g fat, 3g saturated fat, 50g fiber,
23mg cholesterol, 132mg sodium

**Marinate time extra

Recipe note: Tomatillos are the small, green tomatoes with a papery husk used often in Mexican cooking.

A good idea: Leftover tomatillo salsa may be used as a simmer sauce for chicken fillets, pork chops or turkey cutlets.

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Warm Summer-Grilled Vegetable and Potato Torta*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 20 minutes

Cook time: 50 minutes

Makes 12 servings

Ingredients

2 tbsp. Filippo Berio Olive Oil, plus additional for oiling pans
1 fennel bulb, fronds removed, cored and sliced into long slices
1 red pepper, cut into 4 panels and seeds removed
1 yellow pepper, cut into 4 panels and seeds removed
1 leek, bottom half only, split and thoroughly cleaned
1 yellow squash, cut into 1⁄2-inch slices lengthwise
1 1⁄4 cups freshly grated Parmigiano-Reggiano cheese (7 oz.)
1⁄2 cup ShopRite all-purpose flour
1 egg, slightly beaten
2 tbsp. chopped fresh flat-leaf parsley
La Baleine Sea Salt
Simply Organic Black Pepper
1 1⁄2 lb. potatoes, shredded
1 egg, slightly beaten

Directions

1. Preheat outdoor grill to medium-high heat. Prepare grilling basket by brushing with olive oil. (If using indoor grill pan, preheat grill pan over medium heat.)

2. Place fennel, red bell pepper, yellow bell pepper, leek and squash in grill basket. Grill 3 to 4 minutes on each side. Remove from grill; allow to cool slightly. Transfer vegetables to a clean towel and pat dry. Chop vegetables coarsely.

3. Place vegetable mixture in medium bowl. Add cheese, 1⁄4 cup of the flour and 1 of the eggs; toss gently to combine. Add parsley and season with salt and freshly ground pepper to taste.

4. In a separate bowl, place potatoes, remaining egg and remaining 1⁄4 cup flour; toss to combine.

5. Preheat oven to 450°F. Oil 2 (9" x 2") round cake pans with olive oil and line the bottom of each pan with parchment paper; lightly coat again with olive oil. Arrange one layer of potato mixture in bottom of both pans. Season with salt and freshly ground pepper and drizzle very lightly with olive oil. Spoon 1⁄4 cup of the vegetable mixture over top of each potato layer; repeat until all is used.

6. Using a metal spatula, press down gently on mixture until well compressed. Cover with aluminum foil and bake 30 minutes. Remove foil, press mixture down again with spatula and bake uncovered 20 minutes more until golden. Remove from oven, allow to cool slightly and cut each into 6 wedges. Sprinkle with additional chopped parsley.

Per Serving: 175 calories, 18g carbohydrate, 9g protein, 7g fat, 3g saturated fat, 2g fiber, 42mg cholesterol, 291mg sodium

Recipe note: Fennel is a member of the parsley family. It is unique as it has leaves that
look like dill, a base that resembles celery and the aroma and taste of licorice.

A good idea: Make mini tortas by using the same ingredients in individual ramekins.

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Surprise-Package Roasted Salmon with Tomato-Leek Vinaigrette

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 20 minutes

Cook time: 20 minutes

Makes 4 servings

Ingredients

4 (6-oz.) salmon fillets, skin removed
1 tsp. Simply Organic Garlic n Herb
La Baleine Sea Salt
Simply Organic Black Peppercorns
4 (4x5-inch) pieces green part of leek
4 tsp. Filippo Berio Extra Virgin Olive Oil
1⁄3 cup dry white wine
4 sprigs fresh rosemary
1 cup Filippo Berio Extra Virgin Olive Oil
2 leeks, white and pale green parts only, washed well and finely diced
2 tbsp. Regina Balsamic Vinegar
1 tbsp. Regina Garlic Red Wine Vinegar
4 tomatoes, peeled and coarsely chopped
2 yellow bell peppers, seeded and finely diced
4 sprigs fresh rosemary, for garnish
If You Care Parchment Paper

Directions

1. Preheat oven to 400°F. In large bowl whisk together milk, oil, egg, ginger and vanilla.

2. Sift flour, 1⁄2 cup sugar, baking powder and salt together into medium bowl. Add flour
   mixture into milk mixture and stir just until combined; batter will still be lumpy. Gently
   fold in blueberries.

3. Pour into 8-inch square baking pan coated with nonstick cooking spray. Bake 15 to
   20 minutes or until golden brown. Cool in pan. Slice and serve with fresh blueberries.

Per Serving: 156 calories, 26g carbohydrate, 3g protein, 5g fat, 0g saturated fat, 1g fiber,
18mg cholesterol, 158mg sodium

Recipe note: Ripe blueberries are a wonderful natural source of antioxidants.

A good idea: Feel free to substitute other fresh summer berries, also rich in nutrients, into this simple and quick recipe.

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Light Blueberry Buckle*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 15 minutes

Makes 12 servings

Ingredients

1⁄2 cup Stonyfield Farm Nonfat Milk
1⁄4 cup Spectrum Canola Oil
1 large Organic Valley Egg
1 tbsp. peeled and freshly grated gingerroot
1⁄2 tsp. Simply Organic Vanilla
1 1⁄2 cups Arrowhead Mills Organic Baking Flour
Blend with Whole Grain Flour
1⁄2 cup raw sugar
2 tsp. aluminum-free baking powder
1⁄2 tsp. salt
1 cup fresh blueberries

 

Directions

1. Preheat oven to 400°F. In large bowl whisk together milk, oil, egg, ginger and vanilla.
   

2. Sift flour, 1⁄2 cup sugar, baking powder and salt together into medium bowl. Add flour mixture into milk mixture and stir just until combined; batter will still be lumpy. Gently fold in blueberries.

3. Pour into 8-inch square baking pan coated with nonstick cooking spray. Bake 15 to
   20 minutes or until golden brown. Cool in pan. Slice and serve with fresh blueberries.

Per Serving: 156 calories, 26g carbohydrate, 3g protein, 5g fat, 0g saturated fat, 1g fiber,
18mg cholesterol, 158mg sodium

Recipe note: Ripe blueberries are a wonderful natural source of antioxidants.

A good idea: Feel free to substitute other fresh summer berries, also rich in nutrients, into this simple and quick recipe.