June is about happy occasions - graduations, weddings, engagements and birthdays. How many ways do we celebrate? As a chef and a good eater, I can think of one big way to celebrate and that’s with good friends and good food. Some folks think they need to spend all day in the kitchen to bring a dish that’s interesting and praiseworthy to one of these June get togethers. That’s not always the case. In our hands-on cooking classes, ShopRite’s Culinary Workshop Program, we teach many buffet worthy recipes that you can whip up in a jiffy. Of course, we also offer some more complicated delicacies when that is what you’re looking for.

Salads and desserts are my top two favorite dishes to bring to a spring celebration. They are easy to transport and may be garnished or dressed after you arrive.

Here are a couple easy and delicious buffet-type recipes that are guaranteed to please for Spring & Summer get-togethers. I’ve included some of my best salads, a couple desserts as well as a pasta dish that’s fantastic and food safe at any temperature.

Bon Appetit!

 

Easy Cobb Salad

Click here for printable version of this recipe

Prep time: 23 minutes

Cook time: 7 minutes

Makes 4 servings

Ingredients

2 hard-cooked eggs*
1⁄3 cup Filippo Berio Olive Oil
2 tbsp. ShopRite white wine vinegar
1 clove garlic, minced (optional)
1⁄2 tsp. Morton & Bassett Italian Seasoning
1⁄4 tsp. ShopRite salt
1⁄8 tsp. Morton & Bassett Fine Ground Black Pepper
1⁄8 tsp. dry mustard
1 cup chicken broth
2 boneless, skinless chicken breast halves
6 cups torn leaf or iceberg lettuce
3⁄4 cup loosely packed watercress (optional)
1⁄2 cup (1⁄4 - inch cubes) Cheddar cheese
1 fresh medium tomato, coarsely chopped
2 fresh medium green onions, sliced
3 strips precooked bacon, or 3 strips crisp-cooked and crumbled
3 oz. crumbled blue cheese

 

Directions

1. Hard-cook eggs, cut in quarters; set aside. Meanwhile, in small bowl, whisk together olive oil, vinegar, garlic, Italian seasoning, salt, pepper, and mustard; set aside.
2. Pour chicken broth in medium skillet. Sprinkle chicken lightly with salt and pepper to taste; place in skillet. Heat broth to a simmer; turn chicken over. Cover; simmer 7 to 9 minutes or until tender and no longer pink (170°F). Drain; shred or chop chicken. Set aside to cool.
3. Meanwhile, combine lettuce, watercress, if desired, Cheddar cheese, tomato, green onion, chicken, and bacon in large bowl; toss to mix.
4. Drizzle dressing over salad; toss to coat. Sprinkle with blue cheese.

Per Serving: 420 calories, 9g carbohydrate, 26g protein, 32g fat, 2g fiber, 155mg cholesterol, 740mg sodium

Recipe note: *For perfect hard-cooked eggs, place eggs in a pan and cover with at least an inch of water. Bring to a boil. Take pan off heat; let stand tightly covered for 15 to 17 minutes. Drain; cover with ice water. Cool eggs completely before peeling.

A good idea: To save time, buy whole hard-cooked eggs or pieces at the ShopRite salad bar.

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Authentic Greek Salad

Click here for printable version of this recipe

Prep time: 15 minutes

Makes 4 servings

Ingredients

1 large cucumber, peeled, halved lengthwise and
sliced 1⁄2 inch thick
3 Roma tomatoes, cut into 1-inch chunks
1 green bell pepper, seeded and chopped
1⁄2 medium sweet onion, chopped
1⁄4 cup Filippo Berio Extra Virgin Olive Oil
Juice of 1 lemon
1 tbsp. chopped fresh oregano
1 tsp. Simply Organic Granulated Garlic
La Baleine Sea Salt
Simply Organic Black Pepper
6 oz. cubed feta cheese
12 ShopRite pitted kalamata olives

Directions

1. Combine cucumber, tomatoes, bell pepper and onion in large mixing bowl; toss.
2. For dressing, in small bowl whisk together olive oil, lemon juice, oregano, garlic, and salt and pepper to taste. Drizzle over salad and toss to coat. Add cheese and olives. If desired, serve on bed of Bibb lettuce or Italian salad greens and garnish with additional cubed feta and olives.

Per Serving: 300 calories, 10g carbohydrate, 8g protein, 2g fiber, 26g fat, 9g saturated fat, 0mg cholesterol, 660mg sodium

Recipe note: When you order a Greek salad in Greece, this is the one you get. No iceberg lettuce or jarred pickled
peppers—just a fresh, flavorful dish.

A good idea: Use good feta cheese, a great extra virgin olive oil and fresh lemon juice for the best results.

 

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Fresh Berry Salad

Click here for printable version of this recipe

Prep time: 10 minutes

Makes 4 servings

Ingredients

2 tbsp. Regina Raspberry Balsamic Vinegar
2 tbsp. chopped shallots
1 tsp. Maille Traditional Dijon Mustard
1⁄3 cup Filippo Berio Light Olive Oil
8 cups mixed greens
11⁄2 cups sliced strawberries
11⁄4 cups raspberries
2 tbsp. almonds, toasted and chopped
2 oz. crumbled blue cheese
1⁄4 tsp. freshly ground Simply Organic Black Peppercorns

Directions

1. In medium bowl combine vinegar, shallots and mustard. While whisking constantly, slowly add olive oil in thin stream and blend until smooth.
2. Arrange greens in large salad bowl or platter. Top mixed greens with strawberries, raspberries, toasted almonds and blue cheese.
3. Drizzle dressing over greens and toss until lightly coated. Top with freshly cracked pepper. Serve salad on individual salad plates.

Per Serving: 288 calories, 16g carbohydrate, 6g protein, 25g fat, 5g saturated fat, 5g fiber, 11mg cholesterol, 245mg sodium

Recipe note: This salad features good contrast and a nice balance of textures, colors and flavors.

A good idea: Chilling the salad plates or serving bowl will keep salads crisp longer.

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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 artisan-cut 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
Morton & Bassett 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.

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Swaying Palms Grilled Pineapple

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Prep time: 10 minutes

Cook time: 8 minutes

Makes 4 servings

Ingredients

1 pineapple, peeled, cored and sliced
1⁄4 cup granulated sugar
1 tbsp. Simply Organic Cinnamon
1⁄2 (14-oz.) can coconut milk
1⁄2 cup shredded coconut, toasted

Directions

1. Preheat grill to medium or preheat broiler. In shallow dish combine sugar and cinnamon. Dip pineapple slices into coconut milk and dredge in cinnamon-sugar mixture, coating both sides.
2. Grill on clean grill rack over medium heat or broil 6 to 8 minutes, turning once halfway through grilling time. Top with toasted coconut.

Per Serving: 166 calories, 27g carbohydrate, 2g protein, 7g fat, 5g saturated fat, 3g fiber, 0mg cholesterol, 37mg sodium

Recipe note: Choose pineapples that are heavy for their size and slightly soft to the touch.

A good idea: To core the pineapple rounds to form rings, use a small paring knife or small cookie cutter.

 

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Chocolate Macaroon Pie*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 10 minutes

Cook time: 50 minutes

Makes 8 servings

Ingredients

1 (14-oz.) can sweetened condensed milk (not evaporated)
4 ShopRite eggs, beaten with a hand mixer until frothy, about 5 minutes
1 (14-oz.) bag ShopRite shredded coconut
3 tbsp. flour
3 tbsp. Kerrygold Pure Irish Butter, melted
1⁄2 tsp. Morton & Bassett Pure Vanilla Extract
1 cup semi-sweet chocolate chunks
1 (6-oz.) premade chocolate crumb crust

Directions

1. Preheat oven to 350°F. Heat condensed milk in a medium saucepan over medium heat, stirring constantly until it comes to low boil. Temper mixture by adding 3 tablespoons warm condensed milk to beaten eggs; mix gently. Repeat 3 times.
2. Return egg/milk mixture to the saucepan. Bring to a low boil and remove from heat.
3. Add coconut and flour; stir to combine well. Stir in melted butter and vanilla to combine.
4. Line cookie crust with chocolate chunks; top with coconut/egg/milk mixture. Place pie on a baking sheet lined with foil. Bake on the center oven rack for 30 to 35 minutes until toasted brown in color and slightly firm in the center. Cool on wire rack at least 1 hour or preferably overnight before cutting.

Per Serving: 780 calories, 87g carbohydrate, 12g protein, 45g fat, 4g fiber, 145mg cholesterol, 440mg sodium

Recipe note: To make this pie even more special, top it with a dollop of crème chantilly – lightly sweetened
whipped cream flavored with vanilla, or chocolate or coconut liqueur.

A good idea: For a truly decadent version of this pie, substitute a high-quality dark chocolate for the semi-sweet
chocolate called for in the recipe.