Fruit Kabobs

Fruit Skewers

Ingredients

  • Pineapple, cubed
  • Strawberries, halved
  • Kiwi, cubed
  • Grapes, green or red
  • Blueberries
  • Oranges, sliced

Instructions

  1. Using a wooden skewer or Popsicle stick, carefully place each piece of fruit onto the skewer.
  2. Enjoy right away or cover with plastic wrap and keep in the fridge for a few days.

Notes

Try serving these with our Greek Yogurt Fruit Dip!

http://celebratemore.com/home/fruit-kabobs/

 

Greek Yogurt Fruit Dip

Greek Yogurt Fruit Dip

Prep Time: 5 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-8

Ingredients

  • 1 1/2 Cups Plain Greek Yogurt
  • 1/4 Cup Honey
  • 1 tsp Cinnamon
  • 1 tsp Vanilla

Instructions

  1. Mix all ingredients in bowl and refrigerate for 1 hour so flavors combine.
  2. Serve with all your favorite fresh fruit.

Notes

Dietitian's Tips: - Look for plain greek yogurt that is fat free and has less than 10 grams sugar. - Cut up all types of fruit including melon, grapes, apples, pineapple and more. - This is a great after school snack or to have after dinner as a sweet dessert.

http://celebratemore.com/home/greek-yogurt-fruit-dip/

DIY Watermelon Bouquet

Summer is in full bloom and there are so many great flowers available this time of year. If you’ve ever wanted to try your hand at designing your own floral centerpiece, this watermelon bouquet is a great place to start! 

You’ll need:

  • 1/2 Watermelon, scooped out
  • Floral Foam, presoaked in water
  • Floral Tape or Skinny Duct Tape
  • Floral Knife or Shears 
  • Floral Greenery – I used Leather Leaf and Salal (Lemon Leaf) in my arrangement! 
  • 1 Dozen Red Roses
  • 5 Pink Carnations
  • 5 Stems Kermit Button Mums
  • 3-5 Stems Baby’s Breath

You can use any colors of the flowers that you prefer, make it your own and have fun with it! Here’s a few tips to keep in mind as you’re creating your masterpiece. 

  1. Determine where the front of your centerpiece will be. Although you’ll push the stems into the center of the foam, you’ll want to angle the leaves or flowers slightly towards the front of the design to get the best view. 
  2. When you’re putting the stems in the foam, remember it’s not very forgiving! So once you stick it in, leave it there. Be mindful of where you’re putting it beforehand. 
  3. Strip away the extra leaves on the stems of the flowers. Those tend to die off first and grow bacteria making them mushy. By removing them you’ll allow for more air flow and your design will last much longer! 
  4. If you have extra baby’s breath left over, you can put that in a vase with water and they’ll stay good for a long time so you could use them in a future arrangement as well. 
  5. You can also use any left over items by creating a second, smaller version of your bouquet!  Repeat the same process using a green pepper, just use much smaller pieces of greenery and the smallest mum buds so it’s proportional to the pepper. 

I hope these tips will help you succeed with your DIY floral projects! They’re the perfect addition to summertime parties and will get you LOTS of compliments from your friends and family! 

Ashley 
Floral Manager, Sauk Rapids

Mixed Berry Salad

Mixed Berry Salad

Ingredients: 

  • 1 Cup Blueberries
  • 1 Cup Raspberries
  • ½ Cup Strawberries, cut in half

Dressing: 

  • ¼ Cup Sour Cream
  • 1½ tsp Honey
  • 1½ tsp Orange Juice

Directions: 

  1. Mix the berries together in a large bowl.
  2. In a separate bow, mix sour cream, honey and orange juice. 
  3. Pour dressing over mixed berries and stir lightly. 
  4. Cool for 1 hour in refrigerator and serve.

Strawberry Smoothie Pops

Strawberry Smoothie Pops

Ingredients: 

  • 2 Cups frozen berries
  • 1 Cup non-fat vanilla Greek yogurt
  • Splash of milk
  • Chunks of frozen fruit
  • 1 Tbsp. Ground flax seed (optional)
  • 1 Tbsp. Chia seeds (optional)

Directions:

  1. Blend all of the ingredients (except a few chunks of frozen fruit) in a blender.
  2. Add milk as needed and blend until smooth.
  3. Add in chunks of frozen fruit and pour into popsicle molds.
  4. Let freeze overnight.

Zucchini Carrot Mini Muffins

Zucchini Carrot Mini Muffins

Yield: 16 servings

Serving Size: 3 muffins

Ingredients

  • 1 Cup Whole Wheat White Flour
  • 1/2 Cup Ground Flaxseed
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Baking Soda
  • 3 Tbsp. Butter, melted and cooled
  • 1/2 Cup Pure Maple Syrup or honey
  • 1 Large Egg, beaten
  • 1 tsp Vanilla Extract
  • 1 Cup Finely Grated Zucchini
  • 1/2 Cup Finely Grated Carrot
  • 1/2 Cup Raisins
  • 1/2 Cup Unsweetened Applesauce

Instructions

  1. Preheat oven to 350°F and place rack in the center of the oven and coat a mini muffin pan with nonstick cooking spray.
  2. Combine the flour, ground flaxseed, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
  3. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, apple sauce and vanilla extract.
  4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
  5. Add the zucchini, carrot and raisins and stir gently until just distributed.
  6. Fill each cup in the mini muffin pan approximately 3/4 full.
  7. Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Notes

Dietitian's Tips: This is a great recipe to make at the beginning of the week for an easy, grab & go breakfast for busy mornings!

Recipe adapted from Cupcakes and Kale Chips

http://celebratemore.com/home/zucchini-carrot-mini-muffins/

Jackfruit

Have you ever walked past one of those dinosaur eggs in the produce department and wondered what the heck it was? Or how on earth you would eat it? Those dinosaur eggs are actually a jackfruit!

Jackfruit is the largest tree-grown fruit and can weigh as much as 80 pounds! Most of the ones you’ll find in our stores are right around 20 pounds though, and a lot of times you can find them cut down into much more manageable slices.

Jackfruits are one of my favorite fruits to talk about because there are so many interesting things about them. A few fun facts I’ve learned about them are:

  • If you ate a whole jackfruit, you would have enough nutrition in your body to not have
    to eat for two days.
  • Other than the core and the skin, everything else is edible. (Some parts are less desirable as they can be bitter.)
  • Jackfruits with brown skins are riper. Ones with green skins have a paler fruit
    inside and have a less powerful flavor. Green ones are more commonly used in cooking since they take on the flavor of everything else.
  • A ripe jackfruit should give off a sweet smell and yield to gentle pressure.
  • They are rich in vitamins, minerals and dietary fiber. Low in calories and sodium and do not contain any cholesterol or unhealthy fats.
  • You can freeze jackfruit pods.
  • Jackfruit seeds, when cooked down, taste similar to a potato, but have more nutrients than potatoes do.

When cutting a jackfruit, I like to start by cutting it into 8 pieces. It makes it much more manageable and easier to get the core out so you can access the fruit pods and seeds. Although it takes a little time to do, it’s actually much easier than you would think. Check out the video above to see just how easy it is!

Bridget,
Farmer’s Market Manager
Isanti, MN

Gotta Love A Granny Smith

Granny Smith apples are one of the most deliciously versatile apples the world have ever known! Kids love them fresh out of hand (Not to mention covered in caramel candy) while chefs and bakers love their citrus tart flavor, which is ideal for a wide variety of recipes. They are not only tasty but they are quite the social apple. According to our research, there are more people tweeting about Granny Smiths than any other variety! Continue reading

Beer for your Valentine

Beer for your Valentine - cobornsblog.com

What's On Tap with Wade - www.cobornsblog.com

Wade

Beer for your Valentine - Sierra Nevade Sidecar Orange Pale AleCan you believe Valentine’s Day is next week? If you ask me… beer is the perfect gift for this holiday!

I have a lot of people ask me for suggestions of what brands of particular beers to buy at Coborn’s Liquor. And if you are buying for a gift you may not know what brand the gift-receiver loves but you may know what type they enjoy. So I have come up with a list of popular beer types and my suggestions for brands and flavors you should try.

Pale Ale

If your Valentine enjoys a Pale Ale, you should pick up Sierra Nevada’s new Sidecar Orange Pale Ale. It’s a Pale Ale with a twist. This hoppy Pale Ale is brewed with Cascade, Equinox and Mandarina hops with a hint of orange peel that adds a zesty pop of bright orange flavor.

Continue reading

Overnight Oats

Quaker Overnight Oats - cobornsblog.com

If you ever get time to visit Pinterest you have probably see Overnight Oats. Delicious and healthy morning breakfast ideas, made at night to enjoy in the morning. Simply layer 1/2 cup of Quaker Old Fashioned Oats and 1/2 cup of low-fat milk or juice, that will do the trick and the rest is just whatever else you want to eat with your oatmeal in the morning. Below are four delicious Overnight Oats recipes for you to try. Give ’em a shot and let us know what you think, or let us know what other combinations you have tried and enjoyed.

Continue reading

No-Bake Strawberry Blueberry Trifle

Coborn's Weekly Ad Recipe No-Bake Strawberry Blueberry Trifle www.cobornsblog.com

No-Bake Strawberry Blueberry Trifle
Serves: 10-12
Ingredients
  • 17 Oz. Angel Food Cake, cut into 1 inch cubes
  • 1 Lb. Fresh Strawberries, hulled and sliced
  • 1 Lb. Fresh Blueberries
  • 1/4 Cup Water
  • 2 T. Sugar
  • 2 T. Lemon Juice
  • 2- 8 oz. Cream Cheese,
  • pkgs. Softened
  • 3/4 Cup Sugar
  • 2 Cups Heavy Whipping Cream
  • 1/2 tsp. Vanilla
Instructions
  1. In a measuring cup, combine water, 2 T. sugar and lemon juice and stir until sugar is dissolved.
  2. Set aside.
  3. Beat together cream cheese and 3/4 cup sugar on medium speed until creamy and smooth.
  4. With mixer on, pour in heavy cream, then turn mixer to medium/high and continue beating until consistency of whipped cream.
  5. Add vanilla and beat until incorporated.
  6. Place 1/3 of angel food cake into the bottom of a trifle dish and brush with 1/3 of lemon syrup.
  7. Add 1/3 of cream and loosely spread it over cake pieces.
  8. Add 1/2 of the strawberries.
  9. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).
  10. Frost the top with last 1/3 of cream and decorate with remaining fruit.