Grapefruit & Pomegranate Salad

Grapefruit & Pomegranate Salad

Ingredients

  • 1 Package of Mixed Baby Spinach
  • 1 Package Arugula Salad Greens
  • 1 Avoacado, sliced
  • ½ Cup Crumbled Blue Cheese or Feta Cheese
  • ½ Cup Sliced Almonds
  • ½ Cup Pomegranate Seeds
  • ½ Cup Raspberry Vinaigrette

Instructions

  1. Toss salad greens together and place in large bowl.
  2. Top with remaining ingredients and toss together.
  3. Drizzle with vinaigrette just before serving.
http://celebratemore.com/home/grapefruit-pomegranate-salad/

Caprese Salad

Caprese Salad

Yield: 2-4

Ingredients

  • 2 Fresh Tomatoes
  • 8 Oz. Smoked Belgioioso Mozzarella Ball
  • 15 Leaves Fresh Basil
  • Beano's Sub Dressing
  • Coarse Salt
  • Pepper

Instructions

  1. Slice tomatoes and mozzarella into 1/4 inch thick slices.
  2. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each on a platter.
  3. Drizzle with dressing and season with salt and pepper to taste.
  4. Serve chilled.
http://celebratemore.com/home/caprese-salad/

Quinoa Salad with Apples, Baby Spinach and Chick Peas

Quinoa Salad with Apples, Baby Spinach and Chick Peas in Maple Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

  • 1 Cup Quinoa, dry
  • 2 Handfuls Baby Spinach Leaves, washed and drained
  • 1 Large Apple, diced
  • 1/2 Cup Chick Peas, drained and rinsed
  • 2 Tbsp Fresh Chopped Parsley
  • Salt & Pepper To Taste
    Vinaigrette
  • 4 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Balsamic Vinegar
  • 2 Tbsp Pure Maple Syrup

Instructions

  1. In sauce pan or rice cooker, add quinoa and 2 cups of water. Cover and cook on low simmer until all water is absorbed or evaporated and quinoa is tender. (approximately 20 min.)
  2. Dump cooked quinoa into large bowl.
  3. Mix in spinach, apples chick peas and parsley.
  4. In separate, small bowl, combine ingredients for vinaigrette, mix well.
  5. Pour vinaigrette over quinoa salad and toss gently to coat. Season with Salt and Pepper if desired.
http://celebratemore.com/home/quinoa-salad-with-apples-baby-spinach-and-chick-peas/

Watermelon Feta Salad

Watermelon Feta Salad

Yield: 6-10

Ingredients

  • 1 seedless watermelon, chilled
  • 1/2 Cup extra virgin olive oil
  • 3 limes, juiced
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 Cup fresh mint leaves, chopped
  • 1 1/2 Cups crumbled feta cheese

Instructions

  1. Cut rind from watermelon, then chop into 1 inch chunks. Place them in a colander to drain extra fluid.
  2. In a small bowl, whisk together extra virgin olive oil, lime, salt and pepper to create a dressing.
  3. Place watermelon in large salad bowl. Pour dressing and chopped mint over watermelon and toss gently to coat.
  4. Pour crumbled feta into salad bowl and stir gently.
http://celebratemore.com/home/watermelon-feta-salad/

Whole Grain Pasta Salad

Whole Grain Pasta Salad

Ingredients

  • 2 Cups 100% Whole Wheat Pasta
  • 1 1/2 Cups Fresh Broccoli Florets
  • 3/4 Cup Frozen Peas, thawed
  • 2-3 Cup Cherry Tomatoes, halved
  • 1 Cup Italian Vinaigrette Dressing
  • 1 Tbsp. Fresh Basil, chopped (or 1 tsp dried)
  • 8 Oz. Mozzarella Cheese, cubed
  • 3/4 Cup Shredded Parmesan Cheese

Instructions

  1. In a medium pot, add in about 6 Cups of water and bring to a boil. Once water is boiling, add in pasta and cook until al dente. In the last 5 minutes of cooking time, add in the broccoli.
  2. Drain and rinse pasta and broccoli with cold water until completely cook.
  3. In a large bowl, combine pasta, broccoli, peas, tomatoes, Italian dressing, basil, mozzarella cheese and Parmesan cheese. Stir together well.
  4. Chill for 1 hour before serving.

Notes

Dietitian's Tips: Don't be afraid to add in more vegetables! Try sliced peppers, black or green olives, or even sliced cucumbers. Add an extra boost of protein with garbanzo beans, black beans, or grilled chicken.

Recipe provided by Reach Up Head Start Early Head Start Get more recipes here.

http://celebratemore.com/home/whole-grain-pasta-salad/

Strawberry and Spinach Salad

Strawberry and Spinach Salad

Ingredients

    Salad
  • 1 Lb. Fresh Baby Spinach
  • 2 Cups Strawberries, sliced
  • 3/4 Cup red onion, sliced
  • 2 Tbsp. Walnuts (optional)
    Dressing
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tbsp. Vinegar
  • 2 Tbsp. Sugar
  • 2 tsp Poppy Seeds

Instructions

  1. Wash and dry the baby spinach.
  2. In a large bowl, blend together the spinach, sliced strawberries, and red onion.
  3. In a small bowl, whisk together the olive oil, vinegar, sugar and poppy seeds.
  4. Pour the dressing over the spinach blend just before serving. Toss gently to coat evenly. Top with walnuts if desired.

Notes

Dietitian's Tip: If you are looking to add protein, try adding garbanzo beans or grilled chicken! Feel free to add other fruits such as blueberries, blackberries, or fresh raspberries for a refreshing summer salad!

Recipe provided by Reach Up Head Start Early Head Start. Get more recipes here.

http://celebratemore.com/home/strawberry-and-spinach-salad/

Father’s Day

Happy Father’s Day everyone! It’s hard to believe Father’s Day is right around the corner and I need to start planning the menu and I know that so many dad’s just love a great steak on the grill along with an outdoor party that includes the entire family.

I have some exciting news!  We now have 1881 Certified Hereford Steaks.  These steaks are so delicious and they are aged to perfection, great marbling with great quality and consistency. The best way to grill them is to sear them on both sides on high heat. Then slide the steaks to a part of the grill that is not so hot or over indirect heat and finish cooking them safely. Always make sure to watch your steaks to prevent flair-ups. Although the internal temp will vary depending on how you like your steak, I heat mine to an internal temperature of 145 degrees.  

Let’s not forget to serve some bread with your steak and we have a new bread in our Bakery Departments called Firecracker Bread and it is perfect with steak and salad. It has a hint of Siracha flavoring in it and it’s fantastic!!! We also have a new item that pairs with this bread perfectly and it is Garlic Expressions and it can be used several ways. It’s great for marinades, salad and dipping bread in the oil. 

Speaking of salads let’s not forget a great fresh salad with these two items to tie it all together. Here is a recipe of one of my favorites: 

Raspberry Poppy Seed Salad

Ingredients: 

  • 9 oz. Romaine
  • 2 cups Raspberries
  • 2 Kiwi, sliced and cut in half
  • ½ cup thinly sliced onions
  • ½ cup Poppy Seed Dressing

Directions:  

  1. Carefully mix romaine, raspberries, kiwis and onions together in large bowl.
  2.  Pour dressing over the top and lightly toss.

Now Father’s Day is not complete until you serve dessert, right? Not only does Dad love it but so does the entire family. It’s called Sweet Me Creamery Ice Cream and it is out of this world with flavor! Speaking of all those flavors… there is so many to choose from that the hardest part is making up your mind!  

Enjoy and Happy Father’s Day!!!

Jayne, 
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Chicken and Cashew Salad

Chicken and Cashew Salad

Ingredients: 

  • 2 Cups Rotini Pasta, al dente
  • 1 Cup Fresh Peapods, cut into 1 inch pieces
  • 3-4 5 Oz. Cans Hormel Chunk Chicken, drained and flaked
  • 1/2 Red Onion, chopped
  • 1/2 Cup Shredded Carrots
  • 1 Cup Salted Cashews
  • 1 Cup Mayonnaise
  • 1/2 Cup Packed Brown Sugar

Directions: 

  1. Cook rotini according to package directions, drain & cool. 
  2. In large bowl, toss together rotini, peas, carrots, onion, cashews and chicken. 
  3. In separate bowl, combine mayo and brown sugar; mix well. 
  4. Pour dressing into other bowl and stir to coat evenly. 

Tip – If prepping ahead of time, wait to add cashews until ready to serve to keep them crunchy! 

*Adapted From Hormel

Memorial Day Weekend

Wow! I didn’t think Memorial Day Weekend would ever get here with all the snow that we had this spring. It’s the official week to summer kickoff and that means, fishing, camping, graduation parties and family reunions. I usually entertain that weekend and I am always looking for easy quick ideas because I want to be outside in the fresh air by the lake and enjoying my company. So, I have a recipe that I want to share with you that you can make ahead of time and it’s so quick and easy you to will be able to enjoy your company outdoors instead of working in the kitchen! 

Creamy Pesto Pasta Salad

  • 7 oz. Classico Traditional Basil Pesto Sauce
  • ¼-cup Mayonnaise
  • 2-1/2 cups Rotini Pasta, cooked
  • ½-cup Ripe Olives, sliced
  • 3-Tablespoons Oil Packed Chopped Sundried Tomatoes, drained
  • ½-teaspoon black pepper
  • ¼-cup Shredded Parmesan Cheese, Optional
  1. Mix pesto and mayonnaise in large bowl. 
  2. Add remaining ingredients. Mix lightly. 
  3. Chill for 1 hour and serve. 
  4. Optional:  Sprinkle shredded Parmesan cheese on top. Serves 6

Now to top that great salad off make sure to pick up Simply Lemonade out of our Dairy Department. Exciting news they now have Peach Lemonade and it is awesome and so refreshing. I promise you will want to serve this all summer long!

Have a great and safe holiday weekend!!
Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Greek Tortellini Pasta Salad

Greek Tortellini Pasta Salad

Ingredients:

  • 16 Oz. Cheese Tortellini Pasta, cooked and cooled
  • 1 Cup Cherry Tomatoes, halved
  • ½ Red Onion, diced
  • 1 Large Cucumber, peeled and chopped
  • ½ Cup Canned Artichoke Hearts, roughly chopped
  • ½ Cup Kalamata Olives (whole or sliced)
  • ½ Cup Crumbled Feta Cheese 
  • ⅓ Cup Packed Fresh Basil Leaves, finely chopped
  • 1 Bottle Greek Dressing (use as much as desired)

Directions:

  1. Combine all prepared ingredients into large bowl. 
  2. Mix in dressing until well combined. 
  3. Eat right away or let chill for 3-4 hours for best results. 

Easter Side Dishes

www.cobornsblog.com - Family, Friends & Food with Jayne

Jayne

Wow Spring is here and so is Easter!

I know most of us are planning our Easter dinner already which most likely means the traditional ham as well as all the favorite side dishes that our family and friends love. Once in a while, it’s nice to mix things up and try some new recipes too! Continue reading

Layered Beef Salad

Layered Beef Salad

Ingredients
  • 3 Oz. Cooked Lean Beef (Top Sirloin Steak, Strip Steak, Tenderloin Steak or Flank Steak), cut into slices
  • 3 Cups Mixed Salad Greens or Chopped Romaine Lettuce
  • 1/2 Cup Assorted Vegetables (Shredded Carrots, Sliced Cucumber, Grape Tomatoes, Sliced Radish, Sugar Snap Peas)
  • 1/4 Cup Cooked Small Pasta, Rinsed Drained Chickpeas or Great Northern Beans
  • Dressing
  • 1/4 Cup Greek or Plain Nonfat Yogurt
  • 1 tsp Honey
  • 1/8-1/4 tsp Chipotle Pepper Sauce
  • 1/8 tsp Ground Cumin
  • 2 tsp Orange Juice
  • 1/8 tsp Salt
Instructions
  1. Combine dressing ingredients in bottom of medium container or small bowl with lid.
  2. Layer salad greens, vegetables, pasta or beans and beef on top of dressing. Close lid securely or cover bowl tightly with plastic wrap; refrigerate until ready to use.
  3. Before serving, shake covered container to coat salad well.