June 21, 2017

Jersey Fresh Fridays

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Summertime in New Jersey, you can’t beat it! When you’re looking for food grown close to home, the Garden State has a lot to offer. ShopRite’s excellent relationships with local farmers means that Jersey Fresh fruits & vegetables are picked at their peak and delivered directly to local ShopRite stores, many times the very same day! Less time traveling from the farm to the store means that not only is the produce fresher but it’s also more flavorful.

For this year’s Jersey Fresh Friday series, we asked our Chefs & Dietitians to share Jersey Fresh-inspired recipes. The results, 11 delicious recipes using the local produce that’s in season and available!

Greek Salad Skewers

Serves: 4 – 6 | Total Time: 20 minutes


  • 2 tablespoons ShopRite Imported Extra Virgin Olive Oil
  • 1 tablespoon ShopRite Imported Red Wine Vinegar
  • ½ lemon, juiced
  • 1 garlic clove, pressed or minced
  • 1 teaspoon fresh oregano, minced
  • Salt and pepper, to taste
  • 24 grape tomatoes
  • 24 ShopRite Imported pitted Kalamata olives
  • 6 ounce whole block feta cheese, cut into 12 1-inch cubes
  • 6 cucumbers, cut in half length-wise, sliced ½ inch thick
  • 12 wooden skewers


  1. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano. Season with salt and pepper to taste.  Set aside.
  2. Assemble skewers in the following order: tomato, olive, feta, cucumber, olive, and tomato. Transfer to a serving platter and repeat with remaining skewers.
  3. Before serving, drizzle skewers with vinaigrette. Season with additional ground pepper as needed.

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


  1. Preheat grill to medium-high heat. Brush baguette slices with olive oil on both sides.
  2. 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.
  3. Place baguette slices on the grill and grill for 2 minutes on each side. Remove from grill and place on a serving platter.
  4. 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.

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
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Multigrain baguette bread


  1. 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. Alternatively, brush both sides of baguette with olive oil and place on heated grill. Grill 1-2 minutes per side until crispy.
  2. Dice tomatoes and put in colander for juices to drain.
  3. Mince garlic and onion and put in bowl. Finely chop basil or cut with scissors.
  4. 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.
  5. Place spoon of bruschetta on top of your crispy bread. Serve at room temperature.

Grilled Eggplant & Zucchini Foil Packet

Serves: 6 side dish servings          Total Time: 25 minutes


  • 1 small eggplant, cut into ½ inch cubes
  • 2 small zucchini, cut in half lengthwise and sliced ¼ inch thick
  • 1 pint grape tomatoes, halved
  • ¾ teaspoon ShopRite garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons thinly sliced fresh basil
  • ¼ cup goat cheese, crumbled
  • ShopRite olive oil cooking spray
  • ShopRite heavy duty aluminum foil


  1. Preheat grill to medium-high heat. Place one 18” x 18” piece of heavy duty aluminum foil on your work surface and spray with cooking spray.
  2. In a large bowl, place eggplant, zucchini, tomatoes, garlic powder, salt, and pepper and stir to combine. Place vegetable mixture in center of foil. Fold the edges of the foil up and over the vegetable mixture and seal well, leaving space inside for steam to gather.
  3. Place packet on grill and close lid. Grill for 15 minutes or until vegetables are tender. Carefully open packet and transfer vegetables to a serving dish. Sprinkle with basil and cheese and serve.

Grilled Mexican Street Corn

Serves: 4       Total Time: 40 minutes

You can also cut the grilled corn off the cob and then combine it with the remaining ingredients in a large bowl to make a great side dish or dip for your next BBQ!


  • 4 ears Jersey Fresh corn
  • 1 5.3-ounce container Wholesome Pantry Organic nonfat plain Greek yogurt
  • 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


  1. Preheat grill over medium-high heat.
  2. 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.
  3. Meanwhile, combine yogurt and cheese in a small bowl.
  4. 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.

Peach and Pecan Quinoa Salad

Salad Ingredients:

  • 1 cup uncooked quinoa
  • 1/3 cup chopped pecans (roasted or raw)
  • 1 green onion, greens only, sliced
  • 1 ½ cup diced (peeled) peaches (2 medium)
  • ¾ cup cucumber, diced
  • ¾ cup jicama diced into small cubes
  • ¾ cup blueberries
  • ¾ cup strawberries, diced

Dressing Ingredients:

  • 2 tablespoons plain yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small clove garlic, minced
  • Drizzle of honey, to taste
  • Salt and freshly ground pepper, to taste


  1. Prepare the quinoa according to the package directions. Place into bowl and let cool.
  2. Add the remaining salad ingredients to the bowl: pecans, onion, peaches, cucumber, jicama, and berries. Stir to combine.
  3. In a separate small bowl, whisk together the dressing ingredients – add a little honey at a time until you reach desired sweetness. Add the dressing to salad and stir to combine.  Serve immediately, or cover and chill until ready to serve.

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


  • 4 fresh zucchini (be careful, too large may not fit through Veggetti machine)
  • 1 tablespoon ShopRite extra-virgin olive oil


  1. 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.
  2. Create zoodles with the Veggetti and set aside in a bowl.
  3. 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 pan and 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!

Sautéed Collards with Bacon


  • 2 slices Applegate natural bacon, diced
  • 3 cloves garlic, minced
  • 3-4 cups collard greens, 1-inch wide strips, thick stems removed
  • Black pepper


  1. In a large skillet, cook bacon on medium-high heat until crispy, about 5 minutes. Add garlic and cook for about 30 seconds. Add collards greens and sauté until just wilted, about 3 minutes. Season with pepper to taste.

Summer Corn & Tomato Pasta

Serves: 4       Total Time: 30 minutes


  • 1 pound whole wheat farfalle pasta (bowtie pasta)
  • 2 tablespoons ShopRite Imported Extra Virgin Olive Oil
  • 2 fresh garlic cloves, smashed
  • 1 pint cherry tomatoes
  • 3 ears of fresh corn, kernels removed
  • ¼ cup fresh basil leaves, torn into pieces
  • Salt, to taste


  1. Bring a large pot of salted water to boil and cook pasta until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat and add garlic and tomatoes, stir occasionally. Add corn, continuing to cook for 4-5 minutes, or until tender. Season to taste with salt.
  3. Add vegetables and basil to pasta and toss. Can be served warm or chilled.

Jersey Fresh “Unstuffed” Green Pepper Skillet

Serves: 6


  • ½ cup onion, diced
  • 2 carrots, diced
  • 3 large green bell peppers, cut into chunks
  • Salt and pepper, to taste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can unsalted tomato sauce
  • 1/3 cup water
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cumin
  • 2 ½ cups brown rice, cooked
  • 1 cup reduced fat mozzarella cheese, shredded


  1. Heat large pan over medium high heat, spray with non-stick spray. Sauté onions until translucent.  Add carrots and green peppers.  Season with salt and pepper to taste.  Cook for 2-3 minutes.  You want the peppers to stay somewhat crunchy.
  2. Stir in tomato sauce, black beans, water, Italian seasoning, and cumin. Bring to a slow boil, reduce heat and simmer for 10-15 minutes.
  3. Stir in cooked rice until heated through.  Top with shredded mozzarella cheese.  Serve and enjoy

Watermelon, Feta & Mint Salad


  • 1 (5-pound) seedless watermelon
  • 2 large tomatoes, diced
  • 1 Vidalia onion, peeled and sliced into rings
  • 4 ounces feta cheese, crumbled
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh chopped mint
  • Salt and pepper to taste
  • 6 whole mint sprigs


  1. Remove the flesh from the melon and cut into bite sized pieces, set aside.
  2. In a large bowl, combine melon, tomatoes, onion and feta.
  3. In a small bowl, add vinegar and whisk in olive oil a few drops at a time. Add in chopped mint, and season with salt and pepper to taste.
  4. Pour the dressing over melon mixture and toss gently until coated and evenly mixed. Garnish with mint sprigs and enjoy!