Welcome to the Chef's Corner, part of our e-newsletter, Your ShopRite Connection! The Chef's Corner includes culinary tips and delicious product picks, written by our very own Chef Faith Alahverdian, Executive Chef for the ShopRite Culinary Workshop.

It’s officially fall and I’m thinking about my favorite flavors of the season…crisp, tart apples, fragrant pears and tender, slow braised short ribs that fill the house with the smell of home cooked food. Here are a couple of my favorite fall recipes. I hope your family enjoys them as much as mine does! For more autumn culinary delights, register for a ShopRite Culinary Workshop today. Our fun and informative hands on cooking classes are taught by real chefs who live and work in the communities we serve. They share their insider budget stretching tips, professional time saving techniques and best kitchen secrets with you as you learn how to prepare an entire meal for only $20! After preparing the meal together, you get to sample the meal as well. Hope to see you in class!

So, slow down for a minute, forget about your troubles and stress and take the time to savor nature’s fall bounty…available right now at ShopRite. Bon Appetit!

Chef Faith Alahverdian
ShopRite's Culinary Workshop Program

Are you a foodie? Don’t forget to purchase your ticket to the NYC Wine and Food Festival: ShopRite Grand Tasting Pavilion. All monies go to help the hungry and you’ll get to wine and dine on some of the very best food with other die hard foodies non stop for three hours.

Golden Garlic Soup with Saffron Tea

Click here the full printable version of this recipe

Prep time: 20 minutes**
Cook time: 1 hour
**steep/stand time extra
Serves: 6

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

1. 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.
2. 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.
   3. 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.
3. 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.
4. 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.
5. 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.

Savory Braised Short Ribs over Wide Noodles

by Chef Faith Alahverdian - Click here the full printable version of this recipe

Prep time: 20 minutes
Cook time: 1 hour, 33 minutes
Serves: 6

Ingredients

1⁄2 cup ShopRite flour
1⁄4 tsp. Simply Organic Ground Cinnamon
Pinch Simply Organic Ground Allspice
1⁄2 tsp. La Baleine Sea Salt
1⁄2 tsp. Simply Organic Ground Black Pepper
5 lb. beef bone-in short ribs, trimmed
3 tbsp. Enova Oil
2 large sweet onions, cut in large dice
1 1⁄2 cups baby carrots
3 celery ribs, large dice
2 elephant garlic cloves, chopped
1 bay leaf
1 1⁄2 cups canned whole plum tomatoes (without basil)
4 cups beef broth
2 cups Cabernet red wine
2 tbsp. cornstarch mixed with 2 tbsp. Cabernet
Chopped fresh flat-leaf parsley (optional)
Hot cooked wide fluffy egg noodles (optional)

Directions

1. Place flour, cinnamon, allspice, sea salt and black pepper in extra-large resealable plastic bag; seal and shake to combine. Add short ribs; seal and shake to coat.
2. Place large Dutch oven over medium heat; add 1 tablespoon of the Enova Oil. Heat oil 1 minute; add enough short ribs to cover bottom. Allow ribs to brown on one side; turn to brown on other side. When completely browned, remove from pot and set aside. Repeat, if necessary, with remaining ribs.
3. Add remaining 2 tablespoons Enova Oil to pot; add onions, carrots and celery. Sauté over medium heat 5 minutes or until onion is translucent. Add garlic; sauté another 2 minutes. Add bay leaf, tomatoes, broth, 2 cups Cabernet and short ribs to pot; bring to boiling. Cover; reduce heat to low. Simmer, degreasing every 20 minutes by skimming fat off top, until short ribs are fork tender, about 1 1⁄2 hours. Remove ribs; keep warm.
4. Remove lid; degrease one last time. Combine cornstarch with 2 tablespoons Cabernet; pour into sauce. Bring to boiling again, whisking constantly; simmer until glossy, about 20 minutes. Serve ribs and sauce over hot cooked wide egg noodles and garnished with chopped parsley, if desired.
   

Per Serving: 544 calories, 27g carbohydrate, 35g protein, 25g fat, 4g fiber, 91mg cholesterol, 1058mg sodium

Recipe Note: This dish is even better reheated the next day.

A Good Idea: Freeze leftover gravy from this dish for a delicious addition to a quickly cooked steak.

Autumn Root Vegetable Medley

by Chef Faith Alahverdian - Click here the full printable version of this recipe

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

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

1. Preheat oven to 375°F. Line large baking sheet with parchment paper.
2. Place all ingredients except parsley in large bowl and toss. Spread on prepared baking sheet.
3. 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.

Cabernet Baked Pears

Click here the full printable version of this recipe

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

4 fresh pears, bottom 1⁄4-inch removed, peeled and cored
2 cups red Cabernet wine
1 Simply Organic Whole Black Peppercorn
1 Simply Organic Cinnamon Stick
1 cup ShopRite sugar
2 tbsp. Modenaceti Platinum Balsamic Vinegar
1⁄2 cup heavy cream
1 pt. all-natural vanilla bean ice cream, softened
Fresh mint sprigs (optional)

Directions

1. Preheat oven to 375°F. Place pears cut side down in shallow baking dish. For poaching liquid, bring wine, cinnamon stick, peppercorn and sugar to boiling over
   high heat in a saucepan; boil 3 minutes.
2. Pour mixture over pears and cover. Bake 15 minutes or until pears are tender. Discard
   cinnamon stick and peppercorn. Spoon juice over pears to coat. Add vinegar to poaching liquid and reduce until syrupy. Set aside Cabernet syrup.
3. For vanilla sauce, whip cream until soft peaks are formed. Fold in softened ice cream. Set aside.
4. Remove pears from poaching liquid with slotted spoon. Place 1 pear onto each of 4 plates. Carefully fill cores with vanilla sauce. Drizzle outside with Cabernet syrup. Serve immediately, garnished with mint sprigs, if desired.

Per Serving: 592 calories, 90g carbohydrate, 3g protein, 19g fat, 6g fiber, 71mg cholesterol, 55mg sodium

Recipe Note: Pears are available in a delicious variety of spicy, sweet and sweet-tart flavors. They improve in texture and flavor after being picked.

A Good Idea: You can substitute half of a 3.5-oz. carton of vanilla pudding for the ice cream.

Organic Apple Crunch Pie

Click here the full printable version of this recipe

Prep time: 40 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

3 cups Back to Nature Energy Start Cereal or Heart Basics Cereal
1⁄4 cup organic butter or Benecol, melted
3⁄4 cup Back to Nature Organic Apple Cinnamon Harvest Cereal
1⁄2 cup plus 3 tbsp. whole-wheat flour
1⁄3 cup packed Hain Organic Brown Sugar
3 tbsp. Hain Raw Sugar
1⁄2 tsp. Simply Organic Ground Cinnamon
1⁄4 tsp. Hain Sea Salt
1⁄2 cup cold organic butter or Benecol, cut into pieces
3 lb. Granny Smith apples, peeled, cored and thinly sliced (about 6 cups)

Directions

1. Preheat oven to 375°F. Place Energy Start cereal in food processor; process until finely chopped. With processor running, add melted butter. Process until well mixed. Press mixture into 9-inch pie plate, pressing up sides and across bottom of dish. Bake 5 to 8 minutes to set. Remove from oven; set aside to cool slightly.
2. Place Apple Cinnamon Harvest cereal, 1⁄2 cup of the flour, brown and raw sugars, cinnamon and salt in food processor. Pulse until well mixed. Add 1⁄2 cup cold butter; pulsing until well mixed. Set aside 1 cup for topping.
3. In large bowl combine apples, 1 cup crumble mixture and 1 tablespoon flour; toss to mix. Pile apple mixture into pie plate, arranging and pressing slightly to fill pie plate evenly. Combine remaining crumble mixture and remaining 2 tablespoons flour in small bowl; mix well. Sprinkle over pie. Cover outer edge of crust with strips of aluminum foil to prevent overbrowning.
4. Bake 30 minutes. Remove foil; bake 15 to 25 minutes more or until golden and apples are tender (knife inserted in center gets little or no resistance). Cool completely.

Per Serving: 582 calories, 70g carbohydrate, 13g protein, 31g fat, 6g fiber, 76mg cholesterol, 257mg sodium

Recipe Note: You can substitute pears for the apples in this recipe.

A Good Idea: Keep a container of Back to Nature cereal on the kitchen counter for a high-fiber, healthy snack your family can enjoy anytime of day.