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.

The Hassle Free Holiday Buffet

One of the major stresses of the holiday season is the attempt by many home cooks to have the perfect sit down dinner. One of the most frequent questions our professional chef instructors get at ShopRite’s Culinary Workshop Program is this, “How do I serve a moderate to large group of guests at a sit down meal and have everything hot at the same time?

 

In a restaurant this is easy with multiple ovens, “hot boxes”, a staff of many chefs and cooks and all of the tools and tricks of the trade.

At home, it’s another story. Sure, if you have the dream kitchen with a double door oven, a warming drawer, two dishwashers as well as an extra pair of hands or two, the sit down holiday dinner for 10-30 people should be no problem. Even the most experienced home cook can become stressed and harried trying to serve a sit down dinner for over 10 guests.

 

My suggestion? Try a holiday buffet for your family and friends. A party buffet offers the following benefits:

 

1. Easy to plan for in advance.
2. Less pressure on the host/hostess and the guests.
3. Guests serve themselves when they want and how much they want.
4. Perfect opportunity for guests to mingle.
5. Host/hostess gets to relax and enjoy the party.
6. Creates an opportunity to answer the perennial guest question of, “What should I bring” with something specific that will enhance the buffet. (Think potluck)
7. No need to switch courses. All courses may be placed on the buffet.

 

So, how do you begin the buffet planning process?  First, think about whom the guests are and the mood of the get together. Is it casual or elegant or somewhere in between?

Do you have a theme or a certain type of cuisine that will be the focus? What type of floral arrangement would be appropriate for your buffet? Will your guests serve themselves using real dishes or paper? Do you have enough real dishes or will you need to rent some? (The great thing about renting dishes and glassware is no dishwashing, just scrape and crate – the rental company takes care of the rest.) Will you be using real platters and chafing dishes or disposable trays? What type of alcoholic or non alcoholic beverages will you serve? Will you offer a signature cocktail? Don’t forget ShopRite Sparkling Cider for a festive addition to the beverage options.

 Establish categories that you want and then fill those in with your planned dishes. Here are some categories and options to consider. I will give you homemade options as well as easy ways out.

  

Appetizers: Stationary on the buffet or set around the house? Hot or cold?

ShopRite has a lot of buffet appetizer options that are available. They include crunchy, fresh cut vegetable trays that you can feature a hummus or dip with. Shrimp cocktail trays are a perfect party option as well. ShopRite also carries frozen, peel on & deveined shrimp in the frozen seafood section that can be defrosted and made into a platter at home. Frozen, precooked chicken wings can be tossed with one of the delicious Asian marinades or gourmet barbeque sauces and baked at 375 until golden. An antipasto is an easy to assemble, buffet friendly appetizer option – check out our deli and our condiment aisle for lots of ideas there. Don’t forget other options including smoked salmon and other seafood ideas, pâtés, cheeses, crackers, toasts, pita chips, nuts, chips & dip.

 

Salad: I suggest dressings on the side. Dressings may be placed in gravy boats, small pitchers, bowls or left in their original container if store bought. If using store bought, try some of our more upscale salad dressings found in the condiment aisle or in the Live Right Section. Prewashed, prebagged salads save a lot of time and can be mixed for more texture, color and variety. Top with interesting and visually attractive ingredients including citrus segments, sliced or diced fresh or dried fruit, diced or shredded cheese. Or, you can place all of the add ins in separate bowls which would allow you to offer items such as nuts.

 

Soup: Not a buffet standard but a nice touch if you have a crock pot. Try the soups available on the soup bar at ShopRite for an easy option. Don’t forget hot drink cups or mugs and soup spoons.

Entrée: How many? Will they be in chafing dishes or Pyrex? Beef, chicken, veal, lamb, pork, seafood, vegetarian or pasta? A spiral sliced ham heated with a glaze of whole berry cranberry sauce and some orange juice is fantastic and easy. A classic rib roast placed on a wood cutting board that has the ridges around the outside with a slicing knife can encourage guests to serve themselves. ShopRite’s deli department has pasta dishes that you could transfer to your own casserole for that homemade look for an easy way out, even a couple rotisserie chickens could be sliced down and placed on a platter in a pinch. If you are serving white meat chicken or seafood, be very careful not to over cook if placing in chafing dishes.

 

Sides: I try to feature at least 3-4 vegetable options. These may be cold or hot or both. Remember, if the side is cold, that will free up needed oven space. An example would be a hearts of palm & tomato salad or a marinated green bean salad. Roasted Vegetables are an easy to make side dish that is affordable and delicious at room temperature, cold or hot. Grain salads are both healthy and delicious. Look through the Chef’s Corner archives for some great side dish ideas.

Dessert: A dessert buffet is a great way to treat your guests to something special. Use pretty platters and line with doilies. Cut larger cakes onto slices and arrange decoratively.

Feature a fresh cut fruit platter for a healthy option. Add-ons like chocolate covered pretzels, truffles and other confections lend an elegant touch. Cupcakes are a popular option as well with assorted decorations.

 

Last but not least, don’t forget food safety and keeping food at the proper temperatures. The danger zone for food is 35-140 degrees Fahrenheit. That means keeping hot food hot and cold food cold, most especially those dishes that contain protein, seafood, eggs or mayonnaise. For more information on this subject, feel free to call 1800-ShopRite.

Think about clean up in advance. Do you have well placed trash cans so folks can toss their disposable plate easily? Have you considered hiring a local teen to wash dishes?

Do you have plenty of foil, plastic wrap, storage containers and bags for leftovers?

A well planned buffet will give you the best holiday gift – a relaxed party environment where you can enjoy your friends and family. Plus, you get great leftovers too!

Here are some buffet-worthy recipes for you to try this season. Happy Holidays!

Enjoy!

Chef Faith

 

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 bitesize 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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Herbed Shrimp Dip

Click here for printable version of this recipe

Prep time: 10 minutes*
Cook time: 3 minutes
*chill time extra
Makes 8 servings

Ingredients

1 lb. fresh shrimp, peeled and deveined
2 fresh green onions, chopped
1 fresh shallot, peeled and chopped
2 tbsp. chopped fresh tarragon
1 cup ShopRite mayonnaise
1 cup sour cream
1⁄2 tsp. Worcestershire sauce
seafood seasoning
sea salt
Morton & Bassett Whole Black Peppercorns
crudité, crackers, or chips

Directions

1. Bring medium saucepan of water to boil. Add shrimp and cook just until opaque in center and bright pink on outside, about 3 minutes. Drain and cool.
2. Transfer to bowl of food processor; add green onions, shallot, and tarragon. Cover and pulse until shrimp are finely chopped.
3. Transfer mixture to a medium bowl; mix in mayonnaise, sour cream, and Worcestershire sauce. Season to taste with seafood seasoning, salt, and freshly ground Morton & Bassett Whole Black Peppercorns. Cover and chill at least 2 hours. Serve with crudité, crackers, or chips.

Per Serving: 360 calories, 2g carbohydrate, 10g protein, 29g fat, 0g fiber, 125mg cholesterol, 260mg sodium

Recipe note: To peel and devein shrimp, use a sharp paring knife or small pointed scissors to cut a slit through the shell and down the center of the back. Remove the peel and tail. Lift
out the vein with point of knife or scissors. Rinse shrimp under running water to remove any grit.

A good idea: For a spicier dip, add hot sauce to taste. Make this dip a day in advance.

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Shrimp Cocktail Scoops with Guacamole and Sour Cream

Click here for printable version of this recipe

Prep time: 15 minutes
Makes 48 (3-piece) servings

Ingredients

Guacamole (recipe follows)
1 (16-oz.) jar Santa Fe Packing Company
Mild Salsa, minus 1 tbsp. for Guacamole
11⁄2 cups frozen small salad shrimp,
thawed and drained well
Juice of 1 fresh lime
1 cup ShopRite sour cream (1⁄2 pint)
1 bag scoop-style tortilla chips

Directions

1. Prepare Guacamole; set aside and refrigerate. In medium mixing bowl, stir together salsa, thawed shrimp and freshly squeezed lime juice. Mix well.
2. Remove the tortilla chips from bag and place on flat serving platter. Fill as many
   scoops as desired with 1 teaspoon of shrimp mixture each; top each with small
   dollop of sour cream and guacamole.

Guacamole

2 ripe avocados, peeled, pits removed and sliced
Juice of 1 fresh lime
2 tbsp. chopped fresh cilantro
1 tbsp. Santa Fe Packing Company Mild Salsa
Pinch La Baleine Sea Salt
Morton & Bassett Whole Black Peppercorns, freshly ground

Directions

1. Mash avocados in bowl with potato masher. Add lime juice, cilantro, salsa,
   sea salt and black pepper to taste. Combine well. Cover and refrigerate
   until ready to use.

Per Serving: 61 calories, 6g carbohydrate, 2g protein, 3g fat, 1g saturated fat, 1g fiber, 15mg cholesterol, 116mg sodium

Recipe note: Fat-free sour cream works equally well in this recipe.

A good idea: You can turn this appetizer into a salad by adding greens and breaking up the tortilla chips so they can be sprinkled in with the shrimp. Serve the sour cream and guacamole as salad toppings.

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French Mediterranean Warm Ratatouille Garlic Appetizer Toasts

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 50 minutes
Makes 6 servings

Ingredients

2 tsp. Filippo Berio Extra Virgin Olive Oil
2 cloves garlic, minced
1 medium onion, chopped
2 tbsp. Francesco Rinaldi Traditional Marinara Sauce
1 medium eggplant, peeled and cut into 1⁄2 -inch cubes (about 1 lb.)
2 medium tomatoes, cored and chopped
1 tbsp. chopped fresh basil
1 tsp. Simply Organic Oregano
La Baleine Sea Salt
Simply Organic Black Pepper
1 oz. freshly grated Parmesan cheese
1 tbsp. Italian breadcrumbs
1 pkg. garlic crostini

Directions

1. Heat oven to 400°F. Coat 1 1⁄2 - quart casserole with nonstick cooking spray; set aside.
2. Heat oil in small skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato sauce.
3. In large bowl combine onion mixture and sauce, eggplant, tomatoes, basil and oregano; mix well. Season to taste with salt and pepper. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes longer; stir. Top with Parmesan cheese and breadcrumbs. Reduce heat to 375°F. Bake uncovered 10
   minutes or until eggplant is tender.
4. Transfer to serving dish and serve with crostini
   for dipping.

Per Serving: 250 calories, 35g carbohydrate, 9g protein, 4g fiber, 9g fat, 2g saturated fat,
5mg cholesterol, 420mg sodium

Recipe note: Ratatouille is a popular dish from the French region of Provence that combines a variety of vegetables and herbs simmered in olive oil.

A good idea: This dish can be served right out of the oven, or prepared ahead of time and served as a room-temperature appetizer.

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Mango Soy Tofu Skewers

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

Prep time: 10 minutes

Cook time: 30 minutes

*chill time extra
Makes 6 servings

Ingredients

2 (1-lb.) pkg. organic extra firm tofu
1⁄2 cup mango chutney
1⁄2 cup organic mango nectar
1⁄2 cup Kikkoman Organic Soy Sauce
1⁄2 cup Lyle’s Golden Syrup or
3⁄4 cup Hain Raw Sugar
1 tsp. toasted sesame oil
Finely sliced fresh scallions for garnish

Directions

1. Place tofu blocks in colander; weigh down with plate and heavy can to drain off excess liquid. Place colander on another plate lined with several paper towels. Place in refrigerator for as little as 1 hour, but ideally overnight, to drain.
2. Remove drained tofu from colander and pat dry with additional paper towels. Cut tofu into strips that are 2 inches wide by 5 inches long. Place in shallow baking pan lined with parchment paper; pierce with wooden skewers. (Paper towels may be placed temporarily under tofu to absorb any remaining moisture.)
3. Preheat oven to 375°F. Meanwhile, to prepare glaze place chutney, nectar, soy sauce, syrup and sesame oil in small saucepan over medium-low heat. Simmer, stirring occasionally until thick, about 15 minutes.
4. Remove paper towels from under tofu. Spoon glaze over tofu skewers. Bake until golden brown and caramelized, about 15 minutes. Skewers can be served with extra reserved glaze if desired. Place skewers on serving tray and garnish with scallions.

Per Serving: 271 calories, 28g carbohydrate, 20g protein, 10g fat, 2g fiber, 0mg cholesterol,
1274mg sodium

Recipe note: Tofu, or soybean curd, is an ideal low-calorie, high-protein and cholesterol-free
health food.

A good idea: This appetizer recipe would also work well as a main dish with steamed vegetables and brown rice.

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Winter Grapefruit Salad

Click here for printable version of this recipe

Prep time: 25 minutes
Makes 4 servings

Ingredients

1⁄4 cup ShopRite grapefruit juice
2 tbsp. ShopRite Imported Balsamic Vinegar
2 tbsp. Filippo Berio Extra Virgin Olive Oil
1 tbsp. ShopRite sugar
4 cups fresh mixed greens
3 fresh pink grapefruit, peeled, seeded, and sectioned
2 fresh pears, thinly sliced
1⁄4 cup dried cranberries
1⁄3 cup ShopRite pecans, toasted
1⁄4 cup bleu cheese or goat cheese, crumbled

Directions

1. Whisk together grapefruit juice, vinegar, oil, sugar, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper; set aside.
   2. Combine salad greens, grapefruit, pears, cranberries, and pecans; top with cheese. Add dressing; toss gently. Serve immediately.

Per Serving: 346 calories, 42g carbohydrate, 8g protein, 17g fat, 9g fiber, 6mg cholesterol,
721mg sodium

Recipe note: Toasting the pecans helps them stay crisp and brings out their full flavor. To toast, bake at 375°F in single layer on a shallow baking tray, or cook in a dry skillet over medium heat for a few minutes.

A good idea: Serve this salad with pork, seafood, chicken, or beef. Or add chopped cooked chicken, turkey, or shrimp for a meal.

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Pickled Beet and Sweet Onion Salad

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

Prep time: 20 minutes

Cook time: 30 minutes
Makes 6 to 8 servings

Ingredients

2 lb. fresh beets, roots removed, scrubbed and washed well
Enova Oil
La Baleine Sea Salt
Simply Organic Whole Black Peppercorns, freshly ground
1⁄4 cup Hengstenberg German White Wine Vinegar
1 tsp. Hengstenberg German Whole Grain or Spicy Mustard
1⁄2 tsp. Maggi Sauce
2 tbsp. walnut oil
2 tbsp. Enova Oil
1⁄4 tsp. ground Simply Organic Dill Seeds
(use pepper or spice grinder)
1 tbsp. snipped fresh chives
1 large, sweet onion, thinly sliced
2 cups salad greens of your choice

Directions

1. Preheat oven to 375°F. Place dry, clean whole beets on sheet pan lined with parchment paper. Brush with Enova Oil; season to taste with sea salt and pepper. Place in oven; roast until cooked, but firm. Remove from oven; cool.
2. Meanwhile, prepare dressing. Place vinegar in small bowl; whisk in mustard and Maggi Sauce. Slowly drizzle in walnut oil and Enova Oil, whisking constantly to incorporate. Season to taste with sea salt and pepper. Gently stir in dill seeds and chives.
3. Peel cooled beets and cut in quarters. Place in large bowl with onions and add a liberal amount of the dressing. Chill for 1 hour or as long as overnight.
4. Reserve remaining dressing in refrigerator until serving time. Before serving, toss greens with desired amount of dressing and place on individual plates. Top with pickled beets and serve.

Per Serving: 172 calories, 20g carbohydrate, 3g protein, 10g fat, 1g saturated fat, 4g fiber, 0mg cholesterol, 140mg sodium

Recipe note: Small and medium beets are usually more tender than large ones. Try to
get beets of the same size so they’ll cook in the same length of time.

A good idea: You can warm any leftover beets and serve them as a side dish.

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Sautéed Escarole with Lemon, Toasted Panko Bread Crumbs and Pine Nuts

Click here for printable version of this recipe

Prep time: 5 minutes

Cook time: 5 minutes
Makes 4 servings

Ingredients

1 cup Kikkoman Panko Bread Crumbs
4 oz. freshly grated Parmigiano-Reggiano (1⁄2 cup)
2 tbsp. ShopRite butter, melted
2 tbsp. ShopRite organic olive oil
4 garlic cloves, minced
1⁄4 cup pine nuts
1⁄2 tsp. Simply Organic Crushed Red Pepper Flakes
1⁄2 cup vegetable broth
1 tbsp. lemon juice
1 lb. escarole, coarsely chopped (about 2 heads)
1⁄2 tsp. kosher salt
Lemon slices (optional)

Directions

1. Preheat oven to 350°F. Combine panko, Parmigiano-Reggiano and melted butter in small bowl. Spread evenly onto baking sheet lined with parchment paper. Bake 10 minutes or until golden brown. Remove; set aside.
2. Heat oil in large sauté pan over medium-high heat. Add garlic, pine nuts and red pepper flakes; sauté 2 minutes or until nuts and garlic are golden brown, stirring constantly.
3. Increase the heat to high and add broth, lemon juice and escarole; cook 3 minutes or until wilted; stir in salt. Using tongs, transfer escarole to serving platter and top with panko-cheese topping. Serve with lemon slices, if desired.

Per Serving: 360 calories, 18g carbohydrate, 15g protein, 26g fat, 10g saturated fat, 5g fiber,
35mg cholesterol, 800mg sodium

Recipe note: Be sure to wash and completely dry the escarole leaves before sautéing them in the infused olive oil.

A good idea: Sautéing escarole in a mix of olive oil and vegetable broth softens the slightly
bitter flavor of this green.

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Vegetables Provençal

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 7 minutes
Makes 8 servings

Ingredients

1⁄4 cup ShopRite imported extra virgin olive oil
1 clove elephant garlic, halved and sliced
1 zucchini, sliced and cut into half-moon shapes
1 yellow squash, sliced and cut into half-moon shapes
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
3 carrots, cut into bias-cut slices (or use waffle cut carrots)
1 small eggplant, cut into 2-inch chunks
1⁄4 tsp. Simply Organic Thyme
Juice of 1⁄2 lemon
10 fresh basil leaves, chiffonade
La Baleine Sea Salt
Simply Organic Whole Black Peppercorns, freshly ground

Directions

1. Place large sauté pan on medium-low heat and add olive oil. Stir in garlic and sauté until fragrant, but not golden. Remove from pan and set aside.
2. Add zucchini, yellow squash, red and yellow bell peppers, carrots, eggplant and thyme; increase heat to medium-high. Quickly sauté vegetables until al dente. Remove pan from heat.
3. Add garlic back into pan along with fresh lemon juice and basil. Add sea salt and black pepper to taste. Stir to combine and serve.

Per Serving: 448 calories, 10g carbohydrate, 2g protein, 7g fat, 1g saturated fat, 3g fiber,
0mg cholesterol, 17mg sodium

Recipe note: Chiffonade is a French term that refers to herbs or other leafy greens that have been cut into long, thin strips. Start by stacking 10 to 15 leaves at a time. Roll them into
a tight bundle. Then slice the roll into very thin slices.

A good idea: Substitute baby vegetables for a dramatic look that’s great for a special occasion.

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Baked Vegetable Lasagna

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

Prep time: 25 minutes

Cook time: 50 minutes
Makes 9 servings

*chill and stand time extra

Ingredients

12 lasagna noodles, cooked just before assembly
1 cup crisscross cut carrots
1 cup fresh broccoli florets
2 cups fresh baby spinach leaves
3 scallions, chopped
3 tbsp. ShopRite imported extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (8-oz.) pkg. sliced portobello mushrooms, large dice
La Baleine Sea Salt
Whole Black Peppercorns, freshly ground
4 plum tomatoes, large dice
1⁄2 cup Plugrá European Style Butter
1⁄2 cup flour
3 cups 2% milk
Pinch Simply Organic Nutmeg to taste
3 cups ShopRite lowfat ricotta cheese
1 cup grated fresh Romano cheese
3 tbsp. chopped fresh flat-leaf parsley
1 tsp.Simply Organic Oregano
1 cup Italian-style breadcrumbs
2 eggs
12 oz. shredded part-skim mozzarella cheese

Directions

1. Cook lasagna according to package directions; drain and set aside. Meanwhile, blanch carrots and broccoli by plunging into boiling water until crisp-tender; immediately cool in ice water. Steam spinach; cool and drain. Toss cooled vegetables with chopped scallions into medium bowl and set aside.
2. Place 3 tablespoons olive oil in sauté pan over medium heat; add onion and garlic. Sauté until translucent; add mushrooms. Increase heat to medium-high; cook until
   golden. Spoon into separate bowl; season with sea salt and pepper to taste. Add in tomatoes; set aside.
3. Using the same pan, melt butter over medium heat; whisk in flour until roux is formed. Cook until lightly golden. Whisk in milk slowly, whisking constantly. Reduce heat to low; simmer 6 to 8 minutes, whisking constantly. Season with sea salt, pepper and nutmeg to taste. Remove from heat.
4. Combine ricotta and Romano cheeses, parsley, oregano, breadcrumbs and eggs. Cover; refrigerate until ready for assembly.
5. Preheat oven to 375°F. Oil lasagna baking dish with additional olive oil; spoon layer of white sauce in the bottom. Place layer of noodles on sauce; spread with layer of ricotta mixture. Add layer of vegetables with thin layer of white sauce; sprinkle with liberal amount of mozzarella. Repeat layering until the pan is full. Top with additional mozzarella.
6. Bake until golden brown and bubbly, about 30 minutes. Allow to stand 20 minutes before cutting and serving.

Per Serving: 652 calories, 56g carbohydrate, 35g protein, 34g fat, 18g saturated fat, 4g fiber, 135mg cholesterol, 1063mg sodium

Recipe note: Based on seasonal availability, feel free to vary the vegetables in your vegetable lasagna.

A good idea: Lasagna cuts much better when it has been cooled overnight and reheated.

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Orchard Fruit-Glazed Pork Loin

*Exclusive Chef Steve Sundberg recipe

Click here for printable version of this recipe

Prep time: 10 minutes*

Cook time: 20 minutes
Makes 8 servings

*marinate time extra

Ingredients

2 lb. pork tenderloin
1 cup apple cider
1⁄2 cup cider vinegar
1 tbsp. Filippo Berio Extra Light Tasting Olive Oil
1 tbsp. Simply Organic Whole Cloves
1 tbsp. Simply Organic Whole Allspice
1 tbsp. Simply Organic Star Anise
1 tbsp. kosher salt
1 tsp. Simply Organic Coarse Ground Black Pepper
1 pkg. prepared demi-glace or
1 tbsp. 100% all-natural beef base

Directions

1. Place pork tenderloin in a shallow dish or large resealable plastic bag. In a small bowl, combine apple cider, vinegar, olive oil, cloves, allspice, anise, salt and pepper. Pour marinade over pork and cover or seal bag. Turn to coat and refrigerate 1 hour.
2. Preheat oven to 400°F. Meanwhile, heat grill pan or large heavy skillet over medium-high heat. Remove pork tenderloin from marinade, reserving marinade. Grill pork until golden brown on all sides. Carefully move pan from stovetop to oven and bake 15 minutes. Remove and allow to rest.
3. Meanwhile, place reserved marinade in a small saucepan. Bring to boiling and reduce to 1⁄2 cup. Whisk in demi-glace and simmer 15 minutes over low heat until sauce thickens. Serve reduced sauce with sliced pork tenderloin.

Per Serving: 356 calories, 11g carbohydrate, 48g protein, 0g fiber, 12g fat, 4g saturated fat, 148mg cholesterol, 203mg sodium

Recipe note: When the roast feels firm all over to the touch, it is done. You can also use a
meat thermometer to register desired temperature.

A good idea: For a more flavorful roast, buy a bone-in pork roast. The bones help to hold
in the pork loin's juices while it is roasting.

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High-Heat Roasted Prime Rib with Porcini Red Wine Jus

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

Prep time: 25 minutes

Cook time: 1 hour, 5 minutes
Makes 15 servings

Ingredients

1⁄2 bottle Syrah red wine
3 cloves elephant garlic, halved
1⁄2 bottle Syrah red wine
1 small pkg. dried porcini mushrooms
4 cups beef or veal stock
1 fresh thyme branch
1 Simply Organic Bay Leaf
1 clove elephant garlic, halved
1 tsp. Simply Organic Tailgate Rub
1 tsp. La Baleine Coarse Sea Salt
1⁄2 tsp. cracked Simply Organic Whole Black Peppercorns

Directions

1. Place roast, half bottle of wine and 3 split cloves of garlic in a large dish. Cover, refrigerate and marinate as little as 1 hour or up to 24 hours.
2. Meanwhile, combine remaining half bottle of wine, dried mushrooms, beef stock, thyme, bay leaf and 1 clove garlic in saucepan and simmer until reduced by three-quarters. Strain 2 times through a very fine sieve or cheesecloth and reserve.
3. Preheat oven to 475°F. Remove roast from marinade and allow to return to room
   temperature, about 20 minutes. Discard marinade. Pat roast dry and crust with
   tailgate rub, coarse salt and cracked peppercorns.
4. Place fat side up in large roasting pan. Roast 45 minutes. Cover roast loosely with foil and allow to cook until it reaches 115°F. Remove from oven and allow to rest covered until it reaches medium-rare while standing.
5. Meanwhile, degrease roasting pan and add in reserved wine reduction. Place pan on
   top of stove over medium heat, scaping off caramelized meat bits from pan. Cook for
   5 minutes and strain into a serving dish. Serve roast sliced with sauce on the side.

Per Serving: 487 calories, 2g carbohydrate, 26g protein, 41g fat, 17g saturated fat, 0g fiber,
98mg cholesterol, 303mg sodium

Recipe note: This recipe can be the perfect self-serve entrée for a buffet. Have an extra large
cutting board on hand and the proper tools. Let your guests carve their own servings.

A good idea: Serve chilled leftovers with La Brea Bread and a horseradish mayonnaise
for delicious gourmet sandwiches.

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Kamut Vegetable Spiral Pasta Salad with Artichokes,
Red Onion and Garbanzo Beans over Bibb Lettuce

Click here for printable version of this recipe

Prep time: 15 minutes*

Cook time: 10 minutes
Makes 8 servings

*chill time extra

Ingredients

3 cups cooked Eden Organic Kamut Vegetable Spirals
2⁄3 cup chopped ShopRite imported artichoke hearts
1⁄2 cup light red kidney beans
1⁄2 cup chickpeas
1⁄2 cup diced ShopRite imported roasted red peppers
1⁄2 cup diced green bell pepper
1⁄2 cup chopped sun-dried tomatoes
4 oz. part-skim mozzarella cheese, cubed
1 tbsp. Simply Organic Italian Seasoning
1⁄2 cup ShopRite red wine vinegar
2 tbsp. Filippo Berio Extra Virgin Olive Oil
Chopped fresh basil
Bibb lettuce leaves

Directions

1. Cook pasta according to package directions, about 10 minutes; let cool. In large bowl, toss pasta with artichoke hearts, kidney beans, chickpeas, bell pepper, sun-dried tomatoes, cheese and Italian seasoning.
2. Drizzle pasta mixture with vinegar and olive oil; sprinkle with salt and pepper to taste; toss to mix well. Cover and chill at least 30 minutes. Garnish with fresh basil and serve over fresh Bibb lettuce leaves.

Per Serving: 405 calories, 56g carbohydrate, 18g protein, 13g fat, 5g saturated fat, 6g fiber,
15mg cholesterol, 964mg sodium

Recipe note: Kamut is often called the “grandfather of grains.” It has a delicious nutty flavor
and a higher nutritional value than other types of wheat.

A good idea: Make this pasta salad a day ahead so all the flavors can meld.

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Roasted Sweet Potato Rounds with Smoked Bacon

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

 

Prep time: 15 minutes

Cook time: 20 minutes
Makes 4 servings

Ingredients

1 to 2 tbsp. Enova Oil
4 large sweet potatoes, peeled and cut into 3⁄4-inch rounds
Kikkoman Takumi Teriyaki Sauce
1⁄2 tsp. Simply Organic Granulated Garlic
1⁄4 tsp. Simply Organic Paprika
Simply Organic Whole Black Peppercorns, freshly ground
4 slices smoked slab bacon, cut into 1-inch strips
2 tbsp. maple syrup

Directions

1. Preheat oven to 375°F. Line baking sheet with parchment paper and brush parchment with Enova Oil.
2. Place sweet potato slices on baking sheet and season by drizzling Kikkoman Takumi
   Teriyaki Sauce on each round. Sprinkle evenly with granulated garlic, paprika and a bit of pepper.
3. Top each slice with small strip of bacon and drizzle with a little maple syrup.
4. Bake 20 minutes or until golden brown and soft.

Per Serving: 253 calories, 40g carbohydrate, 5g protein, 8g fat, 2g saturated fat, 5g fiber,
10mg cholesterol, 302mg sodium

Recipe note: Slab bacon is bacon that has not been sliced yet. It is usually available in
the deli at ShopRite.

A good idea: A wedge of tart apple could be placed between the bacon and the sweet potato for extra flavor.