Fall's Fabulous Bounty

Fall is about experiencing life with all your senses. It’s that first, tart bite of a crisp apple; the smell of cinnamon wafting from a warm oven; the sight of a tree laden with ripe, late-season figs; the rustle of leaves underfoot. It’s the golden hues of falling leaves, shimmering in the autumn sunlight. It’s the chill of the autumn air, encouraging you to unpack your favorite fall sweaters and cook up a pot of soup. Join us in ShopRite’s Culinary Workshop™ this fall for your share of autumn’s fresh and delicious abundance. We bring you special recipes from around the world and around the corner, just like the premium quality, affordable foods that ShopRite searches for both globally and locally.

In addition to our exciting fall lineup of hands-on cooking classes, ShopRite will be out and about at some of the season’s best food events. We'll be the taste of the town at Pier 54 at ShopRite's Grand Tasting, part of the second annual Food Network New York City Wine & Food Festival this October 8 -11. Just one week later, on Monday, October 19, ShopRite wows local foodies once again at the food and football event of the season: A Taste of the NFL with the New York Giants at Giants Stadium.

Both the NYC Wine & Food Festival and Taste of the NFL help raise money to fight hunger in the communities we serve, a cause we are very passionate about at ShopRite.

Happy fall and Buon appetito!

 

Golden Garlic Soup with Saffron "Tea" Leaves

Click here the full printable version of this recipe

Prep time: 20 minutes**

Cook time: 51 hour

Makes 6 servings

Ingredients

2 whole large heads elephant garlic
5 cloves purple-skinned
(Mexican or Italian) garlic
3 tbsp. Filippo Berio Olive Oil
13⁄4 cups Kikkoman Panko Bread Crumbs
6 cups chicken stock
1⁄4 tsp. La Baleine Coarse Sea Salt
1⁄4 tsp. Simply Organic Ground White Pepper
1⁄4 tsp. saffron threads
Finely chopped fresh flat-leaf parsley

Directions

• Preheat oven to 375°F. Place 1 whole elephant garlic head on baking sheet lined with parchment paper. Bake 35 minutes. Remove from oven and set aside.
• Peel remaining elephant garlic head into cloves, removing green core if present; set aside. Peel the 5 small cloves purple-skinned garlic, removing any green core from the center of each clove. Coarsely chop the 5 small cloves.
• In large stockpot, heat olive oil over low heat and add chopped garlic. Cook garlic without browning until translucent, about 3 minutes. Add breadcrumbs to pot. Increase heat to medium and toast crumbs until golden. Remove from heat; transfer breadcrumb mixture to bowl.
• Place chicken stock in pot and add peeled, uncooked elephant garlic cloves. Bring to low boil over medium-high heat. Cook until the garlic is soft, about 15 minutes. Meanwhile, remove skin from roasted garlic cloves and add pulp to soup pot. Purée soup with immersion blender. Add toasted breadcrumb mixture to pot; purée again. Season with sea salt and white pepper.
• To prepare saffron tea, place saffron threads in heatproof cup and pour 3 tablespoons boiling water on top. Cover with a saucer and steep 10 minutes. Use immediately, or refrigerate in sealed jar.
• When serving hot soup, drizzle a little saffron tea into each bowl. Garnish with
  chopped parsley.
  

Per Serving: 331 calories, 51g carbohydrate, 3g protein, 8g fat, 1g fiber, 1mg cholesterol, 835mg sodium

Recipe Note: This recipe is a fanciful take on a classic soup from Spain made with water, garlic, bread and saffron. Saffron is the world’s priciest spice. The threads can be stored  airtight in a cool, dark place for 6 months.

A Good Idea: This soup can easily be made into a vegetarian recipe by substituting vegetable stock for chicken stock.

 

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Exotic Vegetable Chip-Crusted South American Sea Trout Fillet over Wilted Lemon Hazelnut Spinach*

*Exclusive Chef Faith Alahverdian recipe.

Ingredients

4 boneless, skinless South American sea trout fillets
4 egg whites, beaten
2 tbsp. minced fresh dill
1 (7.5-oz.) bag Terra Exotic Harvest Vegetable Chips, crushed
5 tbsp. toasted hazelnut oil, divided
2 cloves elephant garlic, peeled and sliced
8 cups baby spinach leaves, packed
1⁄3 cup chopped, toasted hazelnuts
1 tsp. fresh lemon zest
1 tsp. freshly squeezed lemon juice
Terra Exotic Harvest Vegetable Chips, for garnish
Fresh dill sprigs
Lemon slices, for garnish

Directions

• Preheat oven to 400°F. Rinse and thoroughly dry sea trout fillets.
• In a large shallow dish, combine egg whites and dill.
• Pour crushed chips into another large shallow dish.
• Dip each fish fillet in the egg mixture and then the crushed chips. Place finished fillets on baking sheet
  lined with parchment. Drizzle fillets evenly with 2 tablespoons of the hazelnut oil and bake 8 minutes or until fish flakes with a fork and exterior is crispy.
• Meanwhile, heat 3 tablespoons of the hazelnut oil in large sauté pan over low heat. Add garlic slices. Sauté garlic until fragrant and transparent. Do not brown. Add baby spinach and continue stirring over medium heat until wilted. Remove from heat and stir in hazelnuts, lemon zest, lemon juice, and salt and pepper to taste.
• To serve, place baked fish fillet on top of bed of spinach. Garnish each fish fillet with additional chips, fresh dill sprigs and lemon slices.

Recipe note: This recipe features Terra Exotic Vegetable Chips, a blend of kabocha, carrots, and blue potatos with sweet onion flavor.

 

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Autumn Root Vegetable Medley*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 15 minutes

Cook time: 35 minutes

Makes 6 servings

Ingredients

1 large fresh sweet onion, cut into 6 wedges
1 fresh elephant garlic clove, sliced
2 fresh fennel bulbs, rough-cut into large pieces
2 fresh parsnips, peeled and bias cut into 3 - inch chunks
3 fresh carrots, bias cut into 3 - inch chunks
3 tbsp. Filippo Berio Extra Virgin Olive Oil
1⁄4 tsp. Simply Organic Ground Paprika
1⁄4 tsp. Simply Organic Ground Cumin
1⁄4 tsp. Simply Organic Ground Coriander
1 tbsp. Kikkoman Takumi Teriyaki Sauce
1 tbsp. Pompeian Sherry Cooking Wine
La Baleine Sea Salt to taste
Simply Organic Ground Paprika to taste
Chopped fresh flat-leaf parsley (optional)

Directions

• Preheat oven to 375°F. Line large baking sheet with parchment paper.
• Place all ingredients except parsley in large bowl and toss. Spread on prepared baking sheet.
• Bake 35 to 40 minutes or until carrots are crisp-tender. Serve garnished with freshly
  chopped parsley, if desired.
  

Per Serving: 141 calories, 18g carbohydrate, 2g protein, 7g fat, 4g fiber, 0mg cholesterol, 259mg sodium

Recipe Note: Elephant garlic isn’t true garlic. It’s actually related to the leek, a scallionlike vegetable that is milder in flavor and aroma than either garlic or onions.

A Good Idea: You can substitute sweet potatoes or yams for the carrots in this recipe.

 

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Crunchy Cranberry Granola Apple Crisp*

*Exclusive Chef Faith Alahverdian recipe.

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

• Preheat oven to 375°F. In a food processor, pulse all of the crunch topping ingredients to a coarse texture, about 1 minute.
• 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.
• 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.