When you’re looking for food grown close to home, the Garden State has a lot to offer. Our relationships with local farmers means that Jersey Fresh fruits & vegetables are picked at their peak and delivered directly to your neighborhood ShopRite! Read on for easy recipes that highlight your favorite Jersey fresh fruits and veggies.
Jersey Tomato Bruschetta
4 large tomatoes
¼ red onion, finely chopped
¼ cup fresh basil
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Cut bread into ½ inch thick slices. Lay bread slices on a baking sheet and broil until crisp on top.
Flip bread over and broil until crisp so both sides are crispy OR Brush both sides of baguette with olive oil and place on heated grill. Grill 1-2 minutes per side until crispy.
Dice tomatoes and put in colander for juices to drain.
Mince garlic and onion and put in bowl. Finely chop basil or cut with scissors. Add basil and tomatoes to bowl with garlic and onion. Add salt, pepper, olive oil and balsamic vinegar. Toss until oil and vinegar are dispersed throughout vegetable blend.
Place spoon of bruschetta on top of your crispy bread. Serve at room temperature.
Caramelized Blueberry & Basil Ricotta Crostini
Serves: 6 Total Time: 20 minutes
12 slices French baguette, cut ¼ inch thick
ShopRite Imported Extra Virgin Olive Oil
4 ounces ShopRite part-skim ricotta cheese, at room temperature
1 cup fresh blueberries
2 tablespoons ShopRite Organic Honey
6 large basil leaves, sliced thinly
Coarse salt, to taste
Preheat grill to medium-high heat. Brush baguette slices with olive oil on both sides.
In a medium pan over medium heat, add the blueberries and honey and cook, stirring constantly, for 4-5 minutes or until berries have begun to burst. Add basil and stir gently to combine. Drain off excess liquid and set aside.
Place baguette slices on the grill and grill for 2 minutes on each side. Remove from grill and place on a serving platter.
To assemble, top each baguette slice with 1-2 tablespoons of ricotta cheese. Top with 2 tablespoons of caramelized berries. Season lightly with salt and serve immediately.
Chilled Red Pepper Soup with Basil & Croutons
Serves 4 : Total Time: 20 minutes
4 large red bell peppers
3 tablespoons olive oil
1 onion, cut into 3/4-inch pieces
3 cups (or more) chicken stock
1/8 teaspoon dried crushed red pepper
1 ½ cups French bread cubes, cut into ½-inch cubes
Fresh basil leaves, torn into pieces
Char pepper over gas flame or in broiler until blackened on all sides. Place peppers in a paper bag and let stand for 10 minutes. This will help steam the skins and make them easier to peel.
Peel and remove the seeds from the peppers. Dice peppers into cubes. Set aside.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups of stock. Simmer until vegetables are tender, about 5 minutes. Using a slotted spoon, transfer the peppers and onion to a food processor. Puree.
With machine still running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead).
Heat 1 tablespoon of oil in a medium skillet over medium heat. Add bread. Stir until brown.
Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.
Collard Wraps with Avocado Chickpea Salad
Makes 3-4 wraps Total Time: 10 minutes
1 ripe avocado
1, 15-ounce can (1 ½ cups) chickpeas, drained and rinsed
1 medium stalk celery, diced
½ large bell pepper, diced
1 medium carrot, diced
1 lemon, juiced
¼ cup cilantro, finely chopped
½ teaspoon salt
¼ teaspoon pepper
3-4 collard leaves
Dressing for dipping, like Bolthouse Farms Cilantro Avocado
In a small bowl, mash the avocado.
In a large bowl, add the chickpeas; with a potato masher or fork, mash the
chickpeas well. Add celery, bell pepper, and carrot. Stir. Add lemon juice, cilantro, mashed avocado, salt, and pepper. Stir until all ingredients are combined.
Lay a collard leaf flat on a cutting board with top dark green side down. Using your knife parallel to the leaf, slice through the stem in a lengthwise fashion to remove the top portion of the stem (this will make the leaf easier to bend without breaking). Then, chop off the part of the stem that is below the leaf and discard stem. Repeat with each leaf.
Scoop about ¾ cup of the chickpea salad onto the center of the leaf. Fold the edges in, then roll the leaf like a burrito. Repeat until all of the chickpea salad is used.
Serve with a yogurt dressing like Bolthouse Farms Cilantro Avocado yogurt dressing.
Spiralized Cucumber Asian Salad
Total Time: 6 minutes
½ teaspoon sesame oil
1 tablespoon coconut aminos
1 teaspoon honey
¼ teaspoon red chili flakes
3 cucumbers, spiralized
2 carrots, spiralized
Sliced green onions (optional for garnish)
Toasted Sesame seeds (optional for garnish)
Whisk together sesame oil, coconut aminos, honey, and red chili flakes in a medium bowl.
Add prepared cucumbers and carrots; toss to coat.
Top with sesame seeds and green onions. Enjoy!
Jersey Fresh Eggplant “Meatballs”
Total Time: 35-40 minutes | Makes 20 meatballs
Nonstick olive oil cooking spray
2 unpeeled eggplant, ends cut and sliced in half
Salt and Pepper to taste
1 garlic clove
2 tablespoon fresh basil, roughly chopped
2 tablespoon fresh parsley, roughly chopped
1 cup whole wheat panko crumbs (unseasoned)
1 large egg, beaten
¼ cup grated Pecorino Romano cheese
½ tablespoon onion powder
Your choice of marinara sauce, on the side for dipping
Heat the oven to 375F. Line a baking sheet with parchment paper.
Place eggplant skin side up onto parchment paper and spray with cooking spray, sprinkle skins with salt and pepper to taste.Place in oven for about 15 minutes, or until eggplant inside has softened.
Remove eggplants from the oven, peel off skin and discard. Do this carefully as eggplants will be hot.
Dice up the eggplant and place in food processor. Add garlic clove, basil, and parsley and process until smooth consistency.
Transfer eggplant to a medium size bowl and add in panko crumbs, egg, cheese, onion powder, and salt and pepper to taste. Mix well until evenly combined.
Form eggplant mixture into about 20 balls, about 1 inch in diameter, rolling tightly and transferring to another baking sheet lined with parchment paper.
Spray eggplant meatballs with cooking spray and bake in oven for 15 minutes, or until meatballs are firm when touched and crispy on top.
While eggplants are baking, heat marinara in sauce pan. Serve on the side and enjoy!
Serves: Makes 3 cups salsa | Total Time: 10 minutes
2 cups ripe peaches, diced
1 cup red bell pepper, diced
¼ cup red onion, diced
½ jalapeno pepper, seeded and finely diced (taste and add additional 1/2 if desired)
2 tablespoons fresh lime juice
1 tablespoon cilantro, finely chopped
Salt to taste
Combine all ingredients in a large bowl and stir togetheruntil well combined.
2 ounces Mexican cotija cheese, crumbled (or you can substitute crumbled feta cheese)
¼ teaspoon ShopRite chili powder
Salt and pepper, to taste
2 tablespoons cilantro, finely minced
2 limes, cut in wedges
Preheat grill over medium-high heat.
Pull back husks on corn and remove silks, leaving the husks attached to make a nice handle. Grill for about 30 minutes, turning every 10 minutes or so until corn is cooked through and blackened in spots.
Meanwhile, combine yogurt and cheese in a small bowl.
Spread an even coating of yogurt mixture on each ear of corn. Season with chili powder, salt, pepper, cilantro, and the juice from one lime wedge. Serve immediately with extra lime wedges.
Jersey Fresh Watermelon Refresher
Serves: 4, 8 oz servings | Total Time: 5 minutes
3 cups chopped seedless watermelon
1 cup frozen strawberries
1/2 cup coconut water
1 tablespoon fresh lime juice (from approximately 1 small lime)
In a blender, combine the watermelon, frozen strawberries, coconut water, and lime juice.
Blend the mixture on high until completely smooth, about 1 minute.
Enjoy juice immediately, over ice if you wish.
Jersey Fresh Zoodles with Homemade Basil Pesto
1 cup fresh basil
3 cloves garlic, peeled and sliced
3 tablespoons pine nuts
1/3 cup freshly grated parmesan cheese
Salt and pepper to taste
1/3 cup ShopRite extra-virgin olive oil
To make pesto: Add basil, garlic, pine nuts, and Parmesan cheese in a food processor. Season with salt and
pepper, to taste. Add olive oil slowly until the mixture starts to thicken and become mixed, then set aside.
Create zoodles with the Veggetti and set aside in a bowl.
Heat a pan over medium heat and add 1 Tablespoon olive oil. Add zoodles to pan, breaking large strands up with a spatula or by hand. Cook for about 4 minutes or until slightly softened. Add desired amount of pesto to panand heat through, then remove and enjoy!
Note: Remaining pesto can be stored for up to a week in the fridge. It’s also great as a sandwich spread or as a topping for chicken or fish!