Costco Cookbook 2011

Celebrating recipes using Costco products
Tim Talevich
Editorial Director With a foreword by
Tim Rose and Jeff Lyons
Issaquah, Washington
Ginnie Roeglin David W. Fuller Tim Talevich Doris Winters Anita Thompson Lory Williams Judy Gouldthorpe Brenda Shecter Tradii Darren Emmens Chris McArthur Devin Seferos Food Stylists: Amy Muzyka-McGuire Christine Jackson Cover Stylist: Kim Holderman Kitchen Manager: Linda Carey Studio Assistant: Melissa Fraser Business Manager: Jane Klein-Shucklin Advertising Manager: Melanie Woods Assistant Advertising Manager: Kathi Tipper Advertising Assistants: Steve Trump Toni Pinto Clementine Trujillo Production Manager: Pam Sather Prepress Supervisor/Color Specialist: MaryAnne Robbers Assistant Production Manager: Antolin Matsuda Online Editor: David Wight Print Management: James Letzel and Ayako Chang, GSSI Distribution: Rossie Cruz Cover photo: the Kirkland Signature All American Chocolate Cake, available at your local Costco warehouse. See related recipe on page 121. Photographs of members for Member Favorites section: Jennifer Blakely: Steve Fujimoto, page 17 Julie Coolidge: Len Wood, page 16 Melissa Culp: Ryan Lavine, page 12 Dian Duyck & Karen Stevenson: Vern Uyetake, pages 10 & 15 Jesse Fitzgerald & Vivienne Tart: Rob Sumner, pages 15 & 11 Pam Hauck: Jesse Valley, www.jessevalley.com, page 16 Ellen Hennecke & Denise Snakard: Joe Cyganowski, pages 14 & 17 Cheryl Shaw: Deb Hellman, page 13 Peggy Temple: Chad Harder, page 12 Gin Wadkins: Tim Berger, page 11 A Decade of Cooking The Costco Way. Copyright 2011 by Costco Wholesale Corporation. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. For information, contact Publishing Department, Costco Wholesale Corporation, 999 Lake Drive, Issaquah, Washington 98027. FIRST EDITION Printed by Toppan Leefung Printing (Shanghai) Co., Ltd, Shanghai, China ISBN-13: 978-0-9819003-3-9 ISBN-10: 0-9819003-3-x Library of Congress Control Number: 2011912914
Senior Vice President E-commerce and Publishing: Publisher: Editorial Director: Art Director: Associate Editorial Director: Associate Art Director: Associate Editor: Senior Designer: Photographers:
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Contents
Letter from Ginnie Roeglin ................................... 6 Foreword by Tim Rose and Jeff Lyons ................... 7 About This Book by David W. Fuller .................. 8 Member Favorites ......................................... 10 n Breakfasts .................................................. 18 n Appetizers & Beverages ........................... 30 n Soups & Sides ............................................ 52 n Salads ......................................................... 64 n Chefs Choice ............................................. 86
The worlds best chefs have the ability to infuse dishes with their unique personalities. We asked several top chefs to do their magic with products from these great companies: Earthbound Farm: Myra Goodman ..............................86 Tarantino: Jamie Purviance ...........................................88 Delano Farms: Connie Guttersen ..................................91 Coleman Natural Foods: Jamie Oliver .........................94 Rainier Fruit Company: Ellie Krieger...........................96 Pilgrims/Gold Kist Farms: Tony Seta ..........................98 SeaMazz: Lidia Matticchio Bastianich .........................100 Garofalo: Matt Scialabba & Melissa Pellegrino ...........103 Premio: Mary Ann Esposito .........................................106 JBS Swift: Aaron McCargo, Jr. ......................................108 Foster Farms: Alexandria Boswell .............................. 110 The Lamb Cooperative: Michael Psilakis .................. 112 Puratos: Marcy Goldman ............................................. 115 First Fruits Marketing: Devin Alexander ................... 118 CSM Bakery Products: Lara Starr ..............................120
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n Entres ..................................................... 122 n Desserts.................................................... 192 Index............................................................. 230 Supplier Listing ........................................... 236
All food photographs by Iridio Photography, Seattle, Washington, with the following exceptions: California Pear Advisory Board: page 208 (right) David Loftus for Jamie Oliver: pages 94-95 Ferrero: page 25 (right) Foster Farms: page 110 Getty Images: pages 2 & 14 Ingram Publishing: page 16 Media Bakery: pages 10, 11, 13, 17 Shutterstock: page 12
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To Our Valued Members
e are delighted to offer this gift in time for the holidaysthe tenth annual book in The Costco Way cookbook seriesto thank you for your business and loyal membership. This book has been made possible through the support of Costcos many food suppliers. To help mark this 10-year milestone weve featured a special cakein this case Costcos famous Kirkland Signature All American Chocolate Cake on our cover. Although you wont find the recipe included here (its a trade secret), you can purchase this cake in the bakery section of our warehouses. And you can use this delicious cake in a recipe for Chocolate Almond Bonbons on page 121. The first thing youll see as you start leafing through this years book is a selection of members favorite recipes from the past nine cookbooks in The Costco Way series. What better way to celebrate a tenth anniversary than to take a look back at highlights from years past? I hope you enjoy seeing these member favorites as much as I did. The best recipes truly are timeless. Returning again in this anniversary edition is our special Chefs Choice section in the middle of the book. It features recipes from many of our favorite celebrity chefs such as Jamie Oliver, Aaron McCargo, Jr., and Lidia Matticchio Bastianich. These top chefs have worked their magic to develop recipes using their favorite ingredients from Costco. Old or new, the secret to all the great dishes featured in this book is topquality ingredients. When you purchase your ingredients from Costco, you know that you are getting the bestand at a great price. We hope you enjoy A Decade of Cooking The Costco Way and that you try out our recipes with your family and friends. You can also find our past years cookbooks online at Costco.com. Just type Costco Cookbooks in the search window on our home page. Bon apptit from all of us at Costco. And heres to the next 10 years!
Ginnie Roeglin, Senior Vice President, E-commerce and Publishing
A Decade of Cooking The Costco Way
Foreword
decade ago we had an idea: How about a cookbook that highlights all the great food products available at Costco? The result was our first cookbook, Entertaining The Costco Way, published in 2002. Ten years later, here we are celebrating our tenth edition, A Decade of Cooking The Costco Way. In that time, The Costco Way series has featured some 2,500 recipes, along with countless serving tips, menu suggestions and other helpful informationall focusing on Costcos wonderful food. Looking back, its amazing to see how quickly a decade can pass. But its equally interesting to take note of all the changes in the world of food that have taken place since we published our first cookbook. For starters, food is a hot topic in our daily lives. The Food Network is popular, celebrity chefs are all over TV and book covers, and people are much more sophisticated about everything related to food. The food industry itself has undergone significant changes. Were able to bring in foods to Costco warehouses from all corners of the worldand quickly. Organic foods have become mainstream. More attention is paid to safetyand we continue working on more improvements. People today want to know what theyre eating and where its from. And theyre willing to try new recipes and foods. We think these are all good developments. At Costco, our goal is to offer our members the very best in quality at the best possible price in all our products. In our food departments, this means the best cuts, highest grades, freshest products and varietyat a great value. And the next decade? Well work to continue improving food quality, develop healthy new products and make feeding your family as affordable as possible. This will be a huge challenge: We expect our business to double over the next decade. Meeting our goals will require us to find new, sustainable sources of top-quality foods around the world and to support effective new growing and harvesting techniques. It should be an exciting 10 years. Stay tuned!
Tim Rose
Je Lyons
Tim Rose, Senior Vice President, Foods and Sundries
Jeff Lyons, Senior Vice President, Fresh Foods
About This Book
ime ies even when were in the kitchen! Welcome to the tenth annual book in our The Costco Way cookbook series. In keeping with our tradition, this book is to be handed out to members on a rst-come, rstserved basis the weekend after Thanksgiving as a token of our appreciation. We have several special features in A Decade of Cooking The Costco Way:
We have been asking readers of our monthly magazine, The Costco
Connection, to let us know which were their favorite recipes from past editions. These are showcased in a section beginning on page 10. from among the many they have provided through the years. These have been noted with a special Supplier Favorite logo throughout the book.
We also asked our fabulous food suppliers to choose their favorite recipes And we have specially designated in our Supplier Listing at the back of the
book those suppliers who have been participating in the cookbooks from the first book in the series, Entertaining The Costco Way, published in 2002. Once again you will find our popular Chefs Choice chapter with recipes developed by some of the countrys most accomplished chefs. All of these chefs have achieved national renown with cookbooks of their own, television shows and/or exceptional restaurants. Thanks to all of them for helping with this years benchmark edition. Please note that every recipe has been identified with the suppliers name and logo. We want to thank each of these suppliers for their support of this book. (Note additionally that some branded products may not be sold in your part of the country. In such cases you should substitute a similar product.) As of this November, we will have distributed just under 15 million The Costco Way cookbooks, containing more than 2,500 recipes. I hope you enjoy this years celebration of recipes past, even as you find new joys here for your upcoming repasts!
David W. Fuller, Publisher
Note on brands Many of the recipes in this book were submitted by companies that hold copyrights on the recipes and/or trademark applications/registrations on the brands listed in the recipes. Each of the companies represented in this book asserts its ownership of the trademarks, applications/registrations and copyrights it holds on its company name, brands or recipes. Trademark, application/registration and copyright symbols have been eliminated from the titles and text of the recipes by the publishers for design and readability purposes only.
8 A Decade of Cooking The Costco Way
Celebrating a decade of your favorite recipes

ITS NOT EASY choosing a favorite recipe, but heres a trick offered by Costco member Julie Coolidge: Just look in your cookbook for the page with the most food smears. As we prepared our 10th annual cookbook, we asked members to send us their favorite recipes from the rst nine books in The Costco Way series. Judging by the enthusiastic response, its clear there are a lot of smeared pages in beloved cookbooks across the country. We are featuring a few of those favorite recipes here. Enjoy! You can nd all recipes from this book and past years online at Costco.com. Just type Costco Cookbooks in the search window on our home page.
Cranberry Almond Spinach Salad

1 tablespoon butter cup blanched, slivered almonds 1 pound Boskovich Farms Fresh N Quick Spinach 1 cup sweetened dried cranberries 4 ounces feta cheese, crumbled 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds cup sugar 2 teaspoons minced onion teaspoon paprika cup white wine vinegar cup cider vinegar cup vegetable oil
Cornelius, Oregon
DIAN DUYCK
Our family loves this salad! It is so versatile. We can vary the nuts, use dried or fresh fruit (fresh pineapple is awesome), add different cheeses and different meats. It is also a great way to use leftovers.
Melt butter in a small pan over medium heat. Add almonds and cook until lightly toasted. Remove from heat and set aside to cool. Chop or tear spinach into bite-size pieces and place in a large salad bowl. Add toasted almonds, cranberries and feta. To make dressing, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegars and vegetable oil. Add dressing to taste and gently toss the salad. Makes 8 servings.
Recipe from 2005, Creative Cooking The Costco Way, page 38.
10
German Apple Pancake

APPLE TOPPING cup butter or margarine 2 cups peeled, thinly sliced apples cup sugar teaspoon ground cinnamon PANCAKE BATTER 1 cup Krusteaz Buttermilk Complete Pancake Mix cup water teaspoon vanilla extract teaspoon ground cinnamon
Recipe from 2008, In The Kitchen The Costco Way, page 34.
If I feel like making a special breakfast for my family or have house guests, I can whip this up in no time. My son says its like having apple pie for breakfast!
Good Morning Apple Cake
1 18.25-ounce package yellow cake mix 3 large eggs 1 cups milk teaspoon ground cinnamon 2 medium-sized Borton apples, the variety of your choice STREUSEL TOPPING cup old-fashioned oats cup chopped pecans or walnuts cup packed dark brown sugar teaspoon ground cinnamon cup melted butter
Santa Clarita, Califor
GIN WADKINS nia
To prepare the topping, place butter in a 9-inch microwavesafe pie pan. Microwave on high for 45-60 seconds, or until butter is melted. Stir in apples, sugar and cinnamon. Cover and microwave on high for 3-4 minutes, or until apples are tender. To prepare the batter, place pancake mix, water, vanilla and cinnamon in a medium bowl and blend with a wire whisk. Pour evenly over the cooked apples. Microwave, uncovered, on high for 3-5 minutes, or until a toothpick inserted in the center comes out clean. Let stand for 3-5 minutes, then invert onto a serving plate. Optional serving suggestion: Sprinkle with additional cinnamon and confectioners sugar. Makes 6-8 servings. Tip: To use a conventional oven, preheat to 350F. Prepare apple topping as directed. Bake, uncovered, for 10 minutes, or until apples are tender. Prepare pancake batter and pour evenly over the cooked apples. Bake, uncovered, for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
Preheat oven to 350F. Grease and our a 13-by-9-inch baking pan. To prepare the streusel topping, combine all ingredients in a medium bowl and mix well. Set aside. Beat cake mix, eggs, milk and cinnamon in a large mixer bowl until just moistened. Beat for 2 minutes at medium speed. Core and slice apples; fold into the batter. Pour half of the batter into the prepared pan. Sprinkle with half of the streusel topping. Top with the remaining batter. Sprinkle with the remaining topping. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Makes 8-10 servings.
I just love it and serve it up with whip cream. It is so moist and the little crunch or texture of the apple makes the difference.
Recipe from 2010, Smart Cooking The Costco Way, page 17.
Seattle, Washington
VIVIENNE TART
Member Favorites
11
Cranberry-Orange Mix
3 cups Corn Chex cereal 3 cups Rice Chex cereal 3 cups Wheat Chex cereal 1 cup sliced almonds cup butter or margarine, melted
cup packed brown sugar cup frozen orange juice

concentrate, thawed cup sweetened dried cranberries
Preheat oven to 300F. In an ungreased large roasting pan, mix cereals and almonds; set aside. Place butter, brown sugar and juice concentrate in a microwavable measuring cup. Microwave, uncovered, on high for 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Bake for 30 minutes, stirring after 15 minutes. Stir in cranberries. Spread on waxed paper or foil to cool. Store in an airtight container. Makes 20 servings.
This is a wonderful party treat that surprises many people with the orange, tangy, sweet avor. I also add pistachios and pecans from Costco!
Recipe from 2006, Cooking in Style The Costco Way, page 39.
LE PEGGY TEMP ntana

Superior, Mo
Sausage-Stuffed Mushrooms
12 ounces breakfast sausage 18 Cardile Brothers large white mushrooms 2 8-ounce packages cream cheese, softened cup dry bread crumbs cup red wine, divided Bacon bits (optional)
Preheat oven to 325F. Cook sausage in a large deep skillet over medium-high heat, stirring and breaking up with a fork, until evenly browned. Drain and set aside. Clean mushrooms with a damp cloth. Remove, chop and reserve stems. In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Stir in the sausage and cup wine. For a di erent taste, add bacon bits. Spoon the sausage mixture into the mushroom caps. Transfer to a large baking dish and cover with remaining red wine. Bake for 25-30 minutes, or until lightly browned. Makes 6 servings.
Recipe from 2007, Favorite Recipes The Costco Way, page 35.
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North Wales, Pennsylvania
MELISSA CULP
This is my signature appetizer that I take to cocktail parties and serve at my own.
Italian Sausage with Roasted Tomatoes and Polenta

2 pounds Premio sweet Italian sausages 2 tablespoons olive oil 18 ripe plum (Roma) tomatoes, split lengthwise 12 garlic cloves, crushed 1 cup chicken broth 4 tablespoons balsamic vinegar 1 teaspoon dried oregano 1 18-ounce tube precooked polenta cup grated Romano cheese
Preheat oven to 350F. Split sausages in half lengthwise, place in a lightly oiled roasting pan or casserole, and roast for 15-20 minutes. Remove sausages from the pan and reserve. Raise oven temperature to 400F. Add tomatoes to the pan and roast until they start to soften, 10-15 minutes. Stir in garlic. Remove pan from the oven and place on a stovetop burner over medium heat. Add broth and vinegar. Simmer, scraping the bottom, until it starts to thicken. Add oregano, sausages and juices from the sausages. Meanwhile, cut polenta into -inch slices and heat according to package directions. Arrange polenta on an ovenproof platter. Sprinkle with half of the cheese. Check seasoning of sausage mixture and then spoon over polenta. Top with remaining cheese and bake for 5-10 minutes, or until cheese has melted. Makes 12-16 servings.
Talk about waking up your tastebuds! The balsamic really adds rich avor. It is listed as an appetizer, but I also make it as a main dish. When I serve it as an appetizer, I cut the sausage and polenta in smaller pieces. Rave compliments every time!
San Diego, California
CHERYL SHAW
Recipe from 2006, Cooking in Style The Costco Way, page 33.
Member Favorites
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Parmesan Potato-Crusted Halibut with Heirloom Tomato and Zucchini
The specialty of my house and my nomination for one of the best recipes ever. This makes a wonderful summer dish with halibut and fresh vegetables being plentiful then. The dish looks and presents beautifully and pairs nicely with white wine for a special meal.
2 tablespoons grated Parmesan cheese 4 tablespoons instant mashed potatoes 1 teaspoon dried thyme Salt and pepper 4 tablespoons extra-virgin olive oil, divided 4 6-ounce portions halibut llet
Preheat oven to 350F. In a shallow bowl, combine Parmesan, potatoes, thyme, and salt and pepper to taste. Heat a nonstick ovenproof saut pan over medium heat. Add 2 tablespoons olive oil. Coat 1 side of halibut with the potato mixture, pressing to adhere. Place llets potato side down in the heated saut pan. Meanwhile, combine the remaining ingredients in a bowl. Season with salt and pepper to taste. Set aside. When the potato is golden brown (about 5 minutes), carefully turn the llets over and place the pan in the oven. Cook until almost done, about 5 minutes. Add the tomato-zucchini mixture to the pan, being careful not to cover the halibut. Continue cooking for 2 minutes, or until the halibut is just cooked. Makes 4 servings.
8 large heirloom tomatoes, chopped, or 2 pints organic cherry tomatoes, halved cup chopped green onion 2 cups diced zucchini 1 bunch fresh basil, chopped 2 teaspoons sherry vinegar
ECKE ELLEN HENN Illinois

Mokena,
Recipe from 2007, Favorite Recipes The Costco Way, page 168.
14
With Costcos quality food products and my desire to cook healthy food that actually tastes good, this recipe was a real winner...
1-2 tablespoons salt teaspoon each ground black pepper, dried thyme and garlic powder cup fresh parsley, chopped 1 cup chopped Kirkland Signature/Sunsweet pitted dried plums cup fresh bread crumbs 3 pounds ground turkey
Maple Valley, Washington
JESSE FITZGERALD
Turkey Meatloaf with Prune Glaze

2 tablespoons olive oil 1 yellow onion, nely chopped 2 celery stalks, nely chopped 2 carrots, nely chopped 3 garlic cloves, minced 3 slices white bread, crusts removed cup low-fat milk 2 eggs GLAZE Signature/Sunsweet pitted dried plums cup Sunsweet prune juice 2 tablespoons Dijon mustard 2 tablespoons packed light brown sugar cup chicken broth
cup Kirkland
Recipe from 2009, Home Cooking The Costco Way, page 172.
Spinach Ravioli Lasagna with Pesto Panko Bread Crumbs

Nonstick cooking spray 1 23-ounce package Cibo Naturals Alfredo Sauce, divided 1 38-ounce package Monterey Pasta Co. Spinach & Cheese Ravioli, cooked according to package directions cup Kirkland Signature by Cibo Naturals Basil Pesto 1 cup roasted red peppers (jarred or canned), sliced into -inch strips PESTO PANKO BREAD CRUMBS 1 cup panko bread crumbs cup Kirkland Signature by Cibo Naturals Basil Pesto 1 cup shredded mozzarella cheese cup grated Parmesan cheese
KAREN STEVENSON
Lake Oswego, Oregon
Preheat oven to 350F. Coat a 13-by-9-inch baking pan with cooking spray. To prepare the bread crumbs, mix all ingredients in a small bowl until thoroughly combined. Set aside. Smooth 1 cups of Alfredo sauce over the bottom of the prepared pan. Layer 18 of the ravioli in slightly overlapping rows3 across and 6 lengthwise. Smooth cup Alfredo sauce over the ravioli. Dot with pesto. Layer the remaining ravioli in slightly overlapping rows3 across and 6 lengthwise. Tuck any extra ravioli into this layer. Smooth cup Alfredo sauce over the ravioli. Place the red pepper strips evenly across the top. Sprinkle with Pesto Panko Bread Crumbs. Cover with foil and bake until the sauce is bubbling, about 35 minutes. Remove the foil and broil until the bread crumbs are lightly browned. Let the lasagna rest for about 5 minutes. Serve with a large spoon. Makes 12 servings.
Preheat oven to 350F. Heat oil in a skillet over medium-high heat. Add onions, celery, carrots and garlic; cook for 5 minutes, or until softened. Remove from the heat and let cool. Soak bread slices in milk until both sides are moist, about 15 seconds. In a large bowl, whisk eggs with salt, pepper, thyme, garlic powder and parsley. Add soaked bread, cooled vegetables, dried plums, bread crumbs and ground turkey. Fold all the ingredients together until well combined. Put the meatloaf in a 9-by-5-inch loaf pan. To prepare the glaze, combine all ingredients in a saucepan and cook over medium heat for 10 minutes. Let cool and then puree. Set aside. Bake the meatloaf for 45 minutes. Baste with glaze and bake for another 45 minutes, or until the internal temperature is 170F, basting with glaze every 10 minutes. Makes 6-8 servings.
This is a wonderful variation on traditional lasagna, easy to prepare, and everyone loves the pesto panko breadcrumb topping.
Recipe from 2010, Smart Cooking The Costco Way, page 149.
Member Favorites
15
Caramel Apple Pork Chops

4 boneless pork loin chops, inch thick Vegetable oil cup packed light brown sugar teaspoon ground cinnamon teaspoon grated nutmeg Salt and pepper 2 tart Borton apples (Granny Smith, Pink Lady or Braeburn) 4 tablespoons butter 4 tablespoons chopped pecans
Heat a skillet over medium-high heat. Brush pork chops lightly with oil and cook for 5-6 minutes on each side, or until evenly browned. Remove from the pan and keep warm. In a small mixing bowl, combine brown sugar, cinnamon, nutmeg, and salt and pepper to taste. Core apples and slice into -inch wedges. Add butter to the skillet and stir in the apples and brown-sugar mixture. Cover and cook over medium-high heat for 3-4 minutes, just until the apples are tender. Remove the apples with a slotted spoon and arrange on top of the chops; keep warm. Continue cooking the mixture in the skillet, uncovered, until the sauce thickens slightly. Spoon the sauce over the apples and chops. Sprinkle with pecans. Makes 4 servings.
It is delicious as well as quick and easy to make. This is a regular at our table and my husband often asks for it.
Ramsey, Minnesota
PAM HAUCK
Strawberries and Cream Tri e

1 14-ounce can Eagle Brand sweetened condensed milk 1 cups cold water 1 4-serving size package instant vanillaavor pudding and pie lling mix 1 8-ounce container frozen whipped topping, thawed 4 cups sliced fresh strawberries, plus more for garnish 1 cup Smuckers Special Recipe Strawberry Preserves 1 large (9-inch) prepared angel food cake, cut into -inch cubes (about 8 cups) 2 tablespoons sliced almonds, for garnish (optional)
Whisk sweetened condensed milk and water in a large bowl. Add pudding mix and whisk for 2 minutes, until well blended. Refrigerate for 5 minutes. Fold in whipped topping. Stir together sliced strawberries and strawberry preserves. Spoon 2 cups of the pudding mixture into the bottom of a 4-quart clear glass tri e bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat the layers, ending with pudding. Refrigerate for 3-4 hours, or until set. Garnish with sliced strawberries and almonds just before serving. Makes 10-12 servings.
My 14-year-old daughter asked me how I could narrow down my selection of favorite recipes from the Costco cookbooks I have. I told her it was easy nd the page with the most food smears!
E JULIE COOLIDG nia

Orcutt, Califor
16
Chocolate Croissant Shell

cup chocolate chips 1 Vie de France butter croissant cup raspberry ice cream
OPTIONAL GARNISH cup whipped cream Raspberries
Melt chocolate chips in the microwave or over low heat in a saucepan. Meanwhile, place a cooling rack on top of a cookie sheet. Slice croissant in half and place the halves side by side on the rack. Pour the melted chocolate over the croissant halves, coating the entire surface. Let sit for about 15 minutes, or until the chocolate is rm. Fill the bottom half of the croissant with ice cream and place the other half on top. If desired, serve with whipped cream and raspberries. Makes 1 serving.
My guests love this dessert at Christmas time! The presentation is so pure and simple looking and everyone forgets the calories. I use peppermint ice cream for the lling and top with crushed candy canes.
DENISE SNAKARD
Winnetka, Illinois
I love this recipe!!! It has a perfect balance of avors between the tangy lemon and the sweet glaze poured on top. The glaze oozes down into the bread, making it so moist and delicious.
Lemon Bread
1 cups all-purpose our Grated peel and juice of 1 lemon teaspoon salt cup poppy seeds 1 teaspoon baking powder (or chopped 6 tablespoons butter, walnuts) softened cup confectioners 1 cup sugar sugar 2 eggs cup milk
JENNIFER BLAKELY
Visalia, California
Preheat oven to 350F. Grease and our a 9-by-5-inch loaf pan. Whisk together our, salt and baking powder. In a large bowl, cream butter, sugar and eggs together until light and u y. Add milk alternately with the our mixture in 2 parts; mix well. Stir in grated lemon peel and poppy seeds. Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 minutes. Mix together lemon juice and confectioners sugar to make a glaze. Remove the bread from the pan. Pour the glaze over the warm bread (poking holes in the bread rst will make it absorb more of the glaze). Makes 10 servings.
Member Favorites 17
18
Breakfasts
Potato and Onion Frittata

Basin Gold Cooperative
4 tablespoons extra-virgin olive oil 1 Basin Gold* baker russet potato, diced into -inch cubes Basin Gold* jumbo yellow onion, chopped 2 garlic cloves, minced 1 cup fresh spinach leaves, washed and patted dry Salt and freshly ground pepper 8 large eggs (or 12 large egg whites) teaspoon crushed red pepper cup grated Parmesan cheese, divided Salsa, for garnish (optional)
Heat oil in an 11-inch ovenproof skillet over medium-low heat. Add potatoes and saut until golden and tender in the center, about 8 minutes. Add onion and garlic; cook for another 2-3 minutes. Add spinach and cook for another minute, or until wilted. Season to taste with salt and pepper. Preheat the broiler. In a bowl, whisk together eggs, red pepper and cup Parmesan. Add to the skillet. Cook, stirring, until the mixture begins to set but the eggs still have some give, about 3-4 minutes. Sprinkle with the remaining Parmesan and place under the broiler. Broil until the top is set and the cheese and egg mixture are golden brown, about 3-4 minutes. Remove from the broiler, let cool for a few minutes, and slice into wedges. Garnish with salsa and serve. Makes 6-8 servings.
* Brands may vary by region; substitute a similar product.
Sausage and Zucchini Frittata

Jimmy Dean
8 large eggs 1 teaspoon dried basil 2 packages (12 links) Jimmy Dean Fully Cooked Turkey Sausage, coarsely chopped 1 cup chopped zucchini cup sliced mushrooms cup chopped fresh tomato cup (2 ounces) shredded reduced-fat Italian cheese blend
Preheat oven to 350F. In a medium bowl, beat eggs and basil with a wire whisk until well blended. In a large ovenproof skillet, cook and stir sausage, zucchini and mushrooms over medium heat for 5-6 minutes, or until the vegetables are tender. Add the eggs, but do not stir. Bake for 22-27 minutes, or until a knife inserted near the center comes out clean. Remove from the oven. Top with tomato and cheese. Let stand for 5 minutes, or until the cheese has melted. Cut into wedges to serve. Makes 6 servings.
Breakfasts
19
Croque Madame
La Brea Bakery
Butter, softened 8 -inch-thick slices La Brea Bakery* Sourdough Loaf 8 ounces Gruyre cheese, sliced 12 ounces smoked ham, such as Black Forest, sliced 4 extra-large eggs 3 tablespoons unsalted butter Fleur de sel or kosher salt Freshly cracked black pepper
Butter 1 side of each slice of bread. Set 4 of the bread slices buttered side down and cover with cheese slices, folding the cheese back in toward the middle if it extends past the edges of the bread. Place 3-4 slices of ham on each sandwich in an even layer over the cheese. Place the top slice of bread over the ham, buttered side up. Grill the sandwiches in a moderately hot skillet until the bread is golden brown and the cheese has melted, about 3-3 minutes per side.
Crack 2 eggs into 2 separate bowls to check that the yolks arent broken. In two 6-inch nonstick skillets, melt half of the butter over medium-high heat, until it starts to bubble. Pour 1 egg into each pan, being careful not to break the yolk. Add a teaspoon of water to each pan, sprinkle the eggs with salt to taste, and cover the pans. Cook the eggs for about 3 minutes for a soft-cooked egg or 5-6 minutes if you like your eggs rm. Wipe out the skillets, and fry the other 2 eggs in the remaining butter. Center a fried egg over each of the grilled sandwiches and sprinkle with pepper to taste. Makes 4 servings.
20
Potato-Cheddar Gnocchi with Bacon and Eggs

Alsum Farms & Produce, Inc./RPE, Inc.
russet potatoes, peeled and quartered 2 eggs, beaten cup half-and-half 4 ounces grated Cheddar 2 teaspoons salt 12 ounces (about 2 cups) all-purpose our 2 pounds plum tomatoes 2 tablespoons olive oil 2 teaspoons salt teaspoon black pepper 1 cup chopped basil 12 eggs, poached 24 bacon strips, cooked 3 pounds Wisconsin*
Bulgur Wheat with Pineapple, Pecans and Basil

Dole
2 cups water 1 cup bulgur 1 20-ounce can Dole Tropical Gold* pineapple chunks or Dole* pineapple chunks, drained cup chopped pecans 2 tablespoons chopped fresh basil 2 tablespoons chopped Italian parsley 1 teaspoons olive oil
Steam potatoes over boiling water, covered, for 15 minutes, or until tender. Transfer to a bowl and mash. Cool slightly, then gently mix in eggs, half-and-half, cheese and salt. Add our gradually, mixing gently. If dough is sticky, add our. Divide into 8 pieces. Roll each piece into a 1-inch-diameter rope; atten slightly and cut into 24 gnocchi. Transfer to a pan lined with a lightly oured towel; cover with another towel. Refrigerate. Preheat oven to 475F. Quarter tomatoes and halve each quarter. Toss with oil, salt and pepper. Spread on a sheet pan. Roast for 20 minutes, or until soft and slightly browned. Bring a large pot of lightly salted water to a boil. Add 16 gnocchi; boil 5 minutes, or until cooked through. Transfer to a bowl; add 8 tomato pieces and 4 teaspoons basil. Toss gently. Top with 1 warm poached egg and 2 bacon strips. Makes 12 servings.
Combine water and bulgur in a large saucepan. Heat to boiling, then reduce the heat, cover, and simmer for 35-40 minutes, or until the bulgur is tender but not mushy. Transfer the bulgur to a large bowl; let cool to room temperature. Stir pineapple chunks, pecans, basil, parsley and oil into the bulgur. Serve at room temperature. Makes 4 servings. Nutritional information: Each serving has 309 calories, 6 g protein, 46 g carbohydrates, 13 g fat, 1 g saturated fat, 0 mg cholesterol, 9 g ber, 21 mg sodium, 16 g sugar.
Breakfasts
21
Ham and Scalloped Potato Wellingtons

Resers Fine Foods
Parchment paper 1 egg, slightly beaten 1 tablespoon water 2 sheets frozen pu pastry, thawed 40-ounce tray Resers* Top Baked Scalloped Potatoes, unheated, divided into 8 even portions 8 ounces Swiss cheese slices, cut into 2-inch squares 8 teaspoons Dijon mustard 8 1-ounce ham slices, cut into 2-inch squares
Wild Alaskan Salmon Benedict with Citrus Cheese Sauce

Moreys
2 portions Moreys* Seasoned Grill Salmon 4 large eggs 2 English mu ns 1 tablespoon sliced green onions CITRUS CHEESE SAUCE 1 cup heavy cream 2 tablespoons butter cup shredded Cheddar/Jack cheese 2 teaspoons lime juice teaspoon smoked paprika teaspoon sea salt teaspoon ground black pepper
Preheat oven to 400F. Line a sheet pan with parchment paper. Mix egg and water in a small cup. Set aside. On a lightly oured cutting board, roll out each sheet of pastry into a 14-by-14-inch square; cut into four 7-inch squares. In the middle of each pastry square, place a portion of scalloped potatoes with the browned cheese side down. Top with cheese, mustard and then ham. Pull the edges of each square toward the center and press together to seal (you can use a little bit of water to seal). Carefully ip the packets over and place seam-side down on the prepared pan. Lightly brush the tops with the egg and water mixture. Bake for 30 minutes, or until golden brown. Makes 8 servings.
Prepare salmon according to package directions. While the salmon is cooking, prepare the cheese sauce. In a saucepan, combine cream and butter. Cook over medium heat, stirring frequently, until the butter has melted and the mixture is near boiling. Add cheese and whisk until it has melted and the mixture is thoroughly blended. Stir in lime juice, paprika, salt and pepper. Reduce the heat to low and keep warm. Whisk before serving. Remove and discard the skin from the cooked salmon and cut the llets in half. Poach the eggs. Split and toast the English mu ns. Place a mu n half on each serving plate. Layer each mu n half with salmon and poached egg, top with a generous ladleful of cheese sauce, and sprinkle with green onions. Serve immediately. Makes 4 servings.
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Cheesy Veggie Sausage Breakfast Casserole

MorningStar Farms
Cooking spray 8 large eggs, lightly beaten (see note) 1 cup cottage cheese cup milk 1 teaspoon dried oregano leaves teaspoon garlic powder teaspoon salt teaspoon ground pepper 1 10-ounce package frozen chopped spinach, thawed and well drained 1 cups (6 ounces) shredded Cheddar or mozzarella cheese 6 MorningStar Farms* Veggie Sausage Breakfast Patties, thawed and crumbled cup sliced green onions 8 cherry tomatoes, for garnish (optional) 8 fresh parsley sprigs, for garnish (optional)
Preheat oven to 325F. Coat a 13-by-9-by-2-inch baking dish with cooking spray. In a large bowl, beat together eggs, cottage cheese, milk, oregano, garlic powder, salt and pepper. Squeeze excess moisture out of spinach. Add spinach, cheese, breakfast patties and green onions to the egg mixture and stir to blend. Pour into the prepared pan. Bake for 35-40 minutes, or until set. Let stand for 10 minutes before serving. Cut into squares to serve. Garnish with tomatoes and parsley. Makes 8 servings. Note: For a low-cholesterol version, replace the 8 eggs with 2 cups of refrigerated egg substitute.
Breakfasts
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Mediterranean Quiche with Hash-Brown Crust

3 cups frozen shredded hash brown potatoes Cooking spray 1 tablespoon butter 1 cup chopped onion 1 large garlic clove, minced 1 small zucchini, quartered, thinly sliced (2 cups) 1 cup diced red bell pepper 1 cup chopped drained oil-packed artichoke hearts 4 eggs cup milk cup shredded part-skim mozzarella cheese (2 ounces) teaspoon dried basil leaves teaspoon dried oregano leaves 2 cups marinara sauce, warmed
Cal-Maine Foods/Hickmans Family Farms/Hillandale Farms/Norco/NuCal Foods/Oakdell Egg Farms/Wilcox Farms

Heat butter in a large nonstick skillet over medium heat. Add onions and garlic; saut until tender, 3-4 minutes. Add zucchini, bell pepper and artichokes; saut until crisp-tender. In a large bowl, beat eggs, milk, cheese, basil and oregano until blended. Add the zucchini mixture and mix well. Pour into the potato crust. Bake in the center of the oven until a knife inserted near the center comes out clean, about 45 minutes. Let stand for 5 minutes. Cut into wedges. Serve with marinara sauce. Makes 4 servings. Nutritional information: Each serving has 452 calories, 19 g protein, 57 g carbohydrates, 17 g fat, 206 mg cholesterol, 8 g ber, 845 mg sodium.
Preheat oven to 425F. Press potatoes evenly onto the bottom and sides of a greased 10-inch quiche dish or pie plate. Coat lightly with cooking spray. Bake until the potatoes are lightly browned and crisp, about 30 minutes. Reduce oven setting to 375F.
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Grilled Egg and Cheese Sandwiches

Kirkland Signature/Michael Foods
2 ounces sliced pancetta Nonstick cooking spray 1 cup (8 ounces) Kirkland Signature Real Egg 2 tablespoons butter 8 slices sourdough bread 8 slices deli-style provolone cheese 4 slices tomato 1 cup loosely packed arugula
Hazelnut Spread Swirl Ring

Nutella
dry yeast 2 tablespoons sugar, divided teaspoon salt 1 cups all-purpose our, divided cup unsalted butter, softened Cooking spray cup Nutella hazelnut spread 1 tablespoon water, for brushing
Heat a large nonstick skillet over medium-high heat. Cook pancetta until crisp. Drain pancetta on paper towels; discard grease. Coat four 6-ounce custard cups with cooking spray. Add cup Real Egg to each cup. Cook in the microwave on high for 1-2 minutes, or until the eggs are set but still moist. Melt butter in a large skillet over medium-low heat. Add 4 bread slices. Top each slice with 1 slice cheese, 1 slice tomato, a quarter of the pancetta, 1 cooked egg, a quarter of the arugula, 1 slice cheese and the remaining bread slice. Cook the sandwiches for 2 minutes. Carefully ip the sandwiches and continue to cook until the bread is browned. Makes 4 servings.
cup warm water package active
Using an electric mixer, stir together warm water, yeast, 1 tablespoon sugar and salt. Add cup our and butter; mix until blended. Add remaining our and mix for 2 minutes. Grease a large bowl with cooking spray and place the dough in it, turning once. Cover with plastic and let stand for 1 hour in a warm place, until doubled in volume. Preheat oven to 375F. Line a baking sheet with foil or parchment paper. When the dough has fully risen, punch it down. On a oured surface, roll out to a 12-by-16-inch rectangle. Spread evenly with Nutella, leaving a 1-inch band around the edges. Tightly roll into a 16-inch-long log. Brush the ends with a little water, then bring together to form a ring. Transfer to the baking sheet. Slice into 12 buns, cutting only partially through so the buns are still connected. Gently separate the buns. Brush with 1 tablespoon water and sprinkle with 1 tablespoon sugar. Bake for 35-45 minutes, or until golden brown. Serve with fruit. Makes 12 servings.
Breakfasts
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Pound Cake French Toast

Dawn Food Products
Butter or cooking spray 2 large eggs 1 cup milk teaspoon ground cinnamon teaspoon vanilla extract 1 Kirkland Signature pound cake, cut into 12 slices Parchment paper -1 cup chocolate-hazelnut spread such as Nutella 2 bananas, sliced Maple syrup
Form a cone out of parchment paper and cut a -inch opening in the tip. Put Nutella in the cone and squeeze over the French toast. Alternatively, warm the Nutella and drizzle over the French toast with a spoon. Top the French toast with banana slices and drizzle with maple syrup. Serve hot. Makes 6 servings. Tip: Sliced banana nut mu ns can be substituted for the pound cake.
Heat a griddle to medium-high. Lightly coat with butter or cooking spray. In a shallow bowl, beat eggs. Add milk, cinnamon and vanilla; stir until well blended. Dip pound cake slices in the egg mixture. Cook on the hot griddle until golden brown.
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Cheddar Bacon Waf es

Tillamook
2 large eggs 1 cup milk 3 tablespoons vegetable oil 1 cups all-purpose our 1 tablespoon baking powder 2 teaspoons sugar teaspoon salt 1 cup (4 ounces) shredded Tillamook Medium Cheddar Cheese 8 pieces cooked bacon Tillamook salted butter and real maple syrup, for serving
Mediterranean Bread Pudding

Houweling Nurseries
Butter (8 ounces) multi-grain bread loaf, cut into -inch cubes 3 tablespoons olive oil 2 shallots, thinly sliced 2 garlic cloves, minced 16 ounces Houwelings* grape tomatoes, halved 1 cup sliced green olives Salt and pepper 1 packed cup chopped fresh basil leaves 1 cups shredded Parmesan 7 large eggs, at room temperature 1 cups whole milk 1 teaspoon salt teaspoon pepper
While the wa e iron is heating, make the batter. Place eggs in a bowl and beat well. Whisk in milk and oil. In a separate bowl, blend our, baking powder, sugar and salt. Add to the egg mixture and stir until the batter is smooth. Stir in cheese. When the wa e iron is hot, pour in enough batter to ll, then lay a piece of cooked bacon across the batter before closing the iron. Cook according to the manufacturers instructions. Serve with butter and maple syrup. Makes 8 servings.
Recipe provided by Heidi Gibson of The American Grilled Cheese Kitchen.
Preheat oven to 375F. Butter a 13-by-9-inch glass baking dish. Add bread cubes and set aside. In a skillet, heat oil over medium-high heat. Add shallots and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, olives, and salt and pepper to taste. Cook until slightly soft, about 2 minutes. Remove from the heat and stir in basil. Pour the tomato mixture and Parmesan over the bread cubes and stir to combine. In a bowl, beat eggs, milk, salt and pepper until smooth. Pour over the bread mixture and toss to coat. Bake until pu ed and golden, about 25 minutes. Remove and let cool for 5 minutes. Cut into squares and serve. Makes 6-8 servings.
Breakfasts
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Savory Bread Pudding

Vie de France
2 tablespoons plus 2 teaspoons unsalted butter, divided 1 cup diced onions cup diced green bell pepper cup diced red bell pepper teaspoon salt, divided teaspoon ground black pepper, divided 2 teaspoons minced garlic 1 tablespoon chopped fresh parsley 6 ounces diced Canadian bacon or ham 8 large eggs 3 cups milk cup heavy cream 1 teaspoons Creole seasoning, divided 8 day-old Vie de France butter croissants, cubed 8 ounces Gouda or Fontina cheese, grated cup ne dry bread crumbs cup freshly grated Parmesan cheese 2 tablespoons unsalted butter, melted
In another medium skillet, melt 1 tablespoon butter over medium-high heat. Add meat and cook for 3 minutes. Drain on paper towels. In a large bowl, beat eggs. Whisk in milk, cream, 1 teaspoon Creole seasoning, teaspoon salt and teaspoon pepper. Add croissants and let stand for 5 minutes. Stir in meat, onion mixture and Gouda or Fontina. Pour into the baking dish, cover with foil, and bake for 50-55 minutes. Combine bread crumbs, Parmesan, melted butter and teaspoon Creole seasoning. Sprinkle over the pudding. Return to the oven, increase heat to 375F, and bake until set in the center and golden brown on top, about 20 minutes. Let stand for 15 minutes before serving. Makes 8-10 servings.
Preheat oven to 350F. Grease a 13-by-9-inch baking dish with 1 tablespoon butter. In a medium skillet, melt 2 teaspoons butter over medium-high heat. Add onions, bell peppers, teaspoon salt and teaspoon pepper and cook until soft, about 3 minutes. Add garlic and cook for 30 seconds. Stir in parsley and remove from the heat.
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Bagel Pudding
3 Kirkland Signature plain bagels 3 large eggs 1 cups 2% or whole milk cup half-and-half cup sugar
Einstein Brothers Bagels/Noahs Bagels

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Cut bagels into - to 1-inch cubes. Spread out onO aRcookie I T E sheet and let dry overnight. Place eggs, milk, half-and-half, sugar, cinnamon, vanilla and pecans in a large bowl and blend thoroughly. Add bagel cubes and mix gently by hand. Liberally butter the bottom and sides of an 8-inch round cake pan. Pour the contents
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of the bowl into the pan and spread evenly. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight. Preheat oven to 350F. Remove the plastic wrap and bake the pudding for 20-25 minutes, or until golden brown and rm to the touch. Makes 6 servings. Tips: To serve 12, double the amount of all ingredients, place in a 13-by-9-inch pan, and bake for 25-30 minutes. Garnish with berries if desired.
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Appetizers & Beverages
Peach Bruschetta
I.M. Ripe
4 tablespoons white or dark balsamic vinegar 2 I.M. Ripe* peaches, pitted and diced 2 tablespoons olive oil 2 large shallots, thinly sliced 8 sage leaves 4-6 ounces goat cheese 8 -inch-thick diagonal slices of baguette, lightly toasted
In a small saucepan, cook vinegar over low heat until reduced to 2 tablespoons. Place diced peaches in a medium bowl. Heat oil in a skillet over medium-high heat. Add shallots and saut until crisp. Add the shallots to the peaches and toss gently. Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate. To assemble the bruschetta, spread goat cheese on toasted baguette slices. Spoon the peach mixture on top of the goat cheese. Drizzle with balsamic reduction and place a whole crisp sage leaf on top. Makes 8 servings. Tips: A combination of peaches and nectarines can be used. Theres no need to skin the fruit.
Recipe created by Peggy Thurlow. * Brands may vary by region; substitute a similar product.
Date Citrus Flatbreads

Bard Valley Medjool Date Growers/ Rio Blanco/Sunkist Growers
1 tablespoon olive oil 1 large onion, sliced into thin rings teaspoon salt 2 cups shredded mozzarella cheese 2 medium-large premade pizza crusts, cut into 4 atbreads (or use atbread dough) 2 Sunkist* Minneola tangelos, navels or clementines, peeled, segmented and cut into bite-size pieces cup pitted and chopped Bard Valley* Medjool dates 1 teaspoon dried rosemary 2 tablespoons crumbled feta cheese
Heat oil in a nonstick saut pan over medium heat. Add onions and saut for 10 minutes. Reduce the heat, sprinkle salt over the onions, and cook for 20 minutes, stirring occasionally, until the onions are a rich brown color. Preheat the oven broiler. Sprinkle mozzarella over atbreads. Place under the broiler until the cheese starts to melt, about 2 minutes. Remove from the oven and top with the caramelized onions, citrus pieces, dates and rosemary. Sprinkle with feta. Place back under the broiler for another minute, or until the toppings are hot and the bread browns slightly. Cut lengthwise into 8 pieces. Makes 8 servings.
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Walnut-Crusted Brie on Toasts with Apple-Cherry Chutney

Stemilt Growers
1 5-ounce wedge of Brie (skin on) 1 cup walnuts, roughly chopped (in food processor) 1 egg 1 teaspoon 2% milk (or heavy cream) Sliced baguette APPLE-CHERRY CHUTNEY 3 tablespoons unsalted butter 1 tablespoons minced shallot cup rmly packed light brown sugar 2 tablespoons fresh lemon juice (Meyer lemon, if available) 1 teaspoon freshly grated orange zest 1 Stemilt* Fuji apple, peeled and nely diced 1 cup halved Stemilt* fresh cherries 2 tablespoons minced dried apricots 3 tablespoons golden raisins teaspoon ground allspice 1 teaspoon apple cider vinegar Pinch of white pepper
Preheat oven to 350F. Place Brie wedge in the freezer for 15 minutes. To prepare the chutney, melt butter in a large saucepan over medium heat. Add shallots and cook until softened, about 2 minutes. Add brown sugar, lemon juice and orange zest. Continue cooking until the sugar has completely dissolved, about 2 minutes.
Add other chutney ingredients. Bring the mixture to a low boil and simmer, stirring intermittently, until the liquid is reduced by about half and the sauce has thickened, about 15 minutes. Remove from the heat, cover, and set aside. Place chopped nuts in a shallow dish. Crack egg into a separate shallow dish. Add milk and whisk until well combined. Remove Brie from the freezer and dip in the egg wash, coating on all surfaces. Transfer to the walnut dish and turn to coat with nuts, gently pressing to ensure coverage. Place the cheese on a baking sheet. Bake for about 15 minutes. Transfer to a serving tray. Toast baguette slices and arrange on a tray with the cheese. Transfer the chutney to a serving bowl and set beside the cheese and toasts. Serve immediately. Makes 4-6 servings.
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Seared Fresh Brown Turkey Figs

Stellar Distributing
4 fresh California Brown Turkey gs, cut in half lengthwise Fine granulated sugar Olive oil 8 toasted baguette slices or crackers 4 ounces Brie, sliced 4 slices crisp fried bacon, cut in half
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Grapes with Goat Cheese and Walnuts

Divine Flavor
8 ounces cream cheese 8 ounces goat cheese Salt (optional) 1 pound Divine Flavor red or green seedless grapes 8 ounces walnuts, nely chopped
Sprinkle g halves very lightly with sugar. Lightly coat a cast iron skillet with oil; heat to very hot. Arrange the g halves, cut side down, in the pan and sear for about 2 minutes. Remove from the pan and let cool. Top toasted baguette slices with cheese and bacon. Arrange the gs, cut side up, on top. Makes 4 servings. Nutritional information: Each serving has 350 calories, 11 g protein, 35 g carbohydrates, 19 g fat, 35 mg cholesterol, 4 g ber, 470 mg sodium, 11 g sugar.
Combine cream cheese and goat cheese; mix until well blended. If desired, add a pinch of salt. Thoroughly wash grapes and dry them well. Coat each grape with the cheese mixture. Roll in chopped walnuts to coat. Makes 4 servings. Tip: These can be prepared one day ahead and stored, covered, in the refrigerator. They are very easy to make and delicious.
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Persimmon Wedges with Toasted Hazelnuts

Regatta Tropicals
Fuyu persimmons Hazelnut oil 1 cups warm toasted hazelnuts 2 large Regatta Tropicals*
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Spinach Potato Patties

River Ranch Fresh Foods
1 pound boiling potatoes, peeled and diced cup hot milk 4 ounces butter, divided 2 cups olive oil, divided 1 pound River Ranch* fresh spinach 1 garlic clove, chopped 6 green onions, white parts nely diced and green parts chopped, divided 1 teaspoon lemon juice Grated zest of 2 lemons, divided Salt and pepper, to taste 3 large eggs, divided cup soda water 2 cups panko bread crumbs, divided 3 cups white rice our
Cut persimmons into -inch-thick wedges. Arrange on a plate. Drizzle with hazelnut oil. Place warm hazelnuts in a bowl. Serve persimmons with hazelnuts. Makes 8 servings.
Recipe courtesy of Tori Ritchie, www.tuesdayrecipe.com. * Brands may vary by region; substitute a similar product.
Boil potatoes, drain, and press through a ricer. Whisk in milk and 1 tablespoon butter until u y. Cool. Heat 1 teaspoon butter and 2 tablespoons oil in a skillet over medium heat. Add spinach, garlic and white onion tops; cook until limp. Remove spinach mixture and drain, reserving juice. Finely chop the spinach. Return the spinach juice to the skillet and continue cooking until reduced by half. Stir in lemon juice, half of zest, salt and pepper. Cool. Combine potatoes, spinach mixture and spinach juice. Stir in 1 beaten egg, soda water, then 1 cups bread crumbs. Shape into patties. In 3 separate bowls, place 2 beaten eggs, cup bread crumbs and our. In that order, dip each patty into each bowl. Working in batches, fry in oil and butter over green onion tops and lemon zest until golden brown. Makes 24 servings.
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Loaded Baked Potato Dip

Sensible Portions
3-4 slices turkey bacon cup low-fat Greek yogurt cup fat-free sour cream teaspoon garlic salt 1-2 teaspoons hot sauce
cup shredded Cheddar cheese 1 tablespoon sliced fresh chives, plus more for garnish Freshly cracked pepper 1 20-ounce bag Sensible Portions Veggie Straws, Lightly Salted
cheese and chives. Crumble the cooled bacon and add a portion to the mixture. Transfer to a serving bowl. Garnish with extra bacon, chives and cracked pepper to taste. Cover and chill for 1 hour or to desired temperature. Serve with Veggie Straws. Makes 4 servings.
Bake or pan-fry bacon until crisp. Set aside on a paper towel to cool. In a medium bowl, combine yogurt, sour cream and garlic salt. Add 1 teaspoon of hot sauce for enhanced avor or 2 teaspoons for an added kick. Stir in shredded
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Granny Smith Apple Salsa

Domex Superfresh Growers
1 large tomato, cored and nely chopped cup nely chopped sweet onion 3 tablespoons freshly squeezed lime juice 1 large jalapeo chile, cored, seeded and nely chopped
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2 Superfresh Growers* Granny Smith apples 2 tablespoons minced fresh cilantro 1 tablespoon honey Salt and freshly ground black pepper Corn chips, for serving
In a medium bowl, stir together tomato, onion, lime juice and jalapeo. Quarter and core apples and cut into ne dice. Stir apples into the tomato
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mixture with cilantro, honey, and salt and pepper to taste. Refrigerate for up to 6 hours before serving. To serve, spoon the salsa into a serving bowl and place a bowl of corn chips alongside. Makes 6-8 servings.
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Garlic Shrimp-Stuffed Sweet Mini Peppers au Gratin

Royal Flavor
cup butter 5 garlic cloves, nely diced white onion, diced 2 fresh serrano peppers, nely diced pound raw shrimp, peeled and diced Salt and pepper cup olive oil, as needed 15-20 Royal Flavor* mini bell peppers pound Monterey Jack cheese, grated Preheat oven to 350F. Melt butter over medium heat in a large skillet. Add garlic, onions and serrano peppers; saut until the onions are translucent. Add diced shrimp to the skillet and cook until the shrimp is opaque. Season to taste with salt and pepper. Remove from the heat. Heat oil slowly in a frying pan to 300F (keep the temperature below 350F to prevent bitterness). Add salt and pepper to taste. Fry the peppers until tender and then place on paper towels to absorb the excess oil. Make a small cut along the side of each pepper and remove the seeds. Stu with the shrimp mixture. Place the stu ed peppers in a lightly oiled pan. Top with grated cheese. Bake for 10 minutes, or until the cheese is lightly browned. Let stand for a few minutes and serve warm. Makes 10-12 servings.
Lavash Party Bites

grain bulgur wheat 2-3 cups fresh parsley leaves (about 2 bunches), minced 4 medium green onions, thinly sliced 2 medium tomatoes (about 12 ounces), cored, seeded and cut in medium dice 1 teaspoon olive oil cup fresh lemon juice (2-3 lemons) Salt Prepared hummus, for serving Kirkland Signature lavash chips, for serving
Kirkland Signature/Lavash Flatbread Chips

cup ne- or mediumSoak bulgur in 2 cups warm water for 1-1 hours. If you do not have much time, heat it in the microwave for 2 minutes. Squeeze out excess water from the bulgur, rinse in cold water to chill, and transfer to a medium bowl. Add parsley, green onions and tomatoes. Sprinkle with oil and lemon juice. Add salt to taste and mix all the ingredients together with a spoon to make tabbouleh. Spread a small amount of hummus on each lavash chip, then top with a small amount of tabbouleh. Makes 6-8 servings.
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Mediterranean Nachos
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2 tablespoons chopped 4 cups pita chips Greek olives 2 tablespoons Sabra* Roasted Garlic Hummus 2 tablespoons Sabra* Roasted Red Pepper Hummus 2 tablespoons chopped pepperoncini 8-10 grape tomatoes, cut in half lengthwise 1 cups shredded mozzarella cup chopped zucchini (about -inch chunks)
Preheat oven to 375F. Lay pita chips in a 9- to 10-inch ovenproof skillet or other pan or baking dish of a similar size. Top each with small spoonfuls of hummus, evenly distributed.
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Sprinkle tomatoes, zucchini, olives and pepperoncini over the chips. Top with shredded mozzarella. Bake for 15-20 minutes, or until the cheese has melted and the edges are beginning to brown. Serve warm. Makes 4 servings.
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Spicy Roasted Red Pepper Hummus with Baked Pita Chips

Kirkland Signature/Olde Thompson
1 15-ounce can garbanzo beans, drained and rinsed 1 12-ounce jar roasted red peppers, drained 2 tablespoons olive oil teaspoon Kirkland Signature granulated garlic teaspoon Kirkland Signature sea salt, plus more to taste
teaspoon Kirkland Signature crushed

red pepper, plus more to taste PITA CHIPS 6 pita breads cup olive oil 1 teaspoon Kirkland Signature sea salt teaspoon Kirkland Signature Malabar ground pepper
and crushed red pepper and blend to combine. Transfer the hummus to a bowl, cover and refrigerate for at least 30 minutes. Meanwhile, preheat oven to 350F. To prepare the pita chips, brush both sides of the pitas with oil and sprinkle with salt and pepper. Cut each pita into 8 wedges and place the wedges on a large baking sheet in a single layer. Bake until the chips begin to brown, about 6 minutes. Flip the chips and return to the oven until they begin to brown on the second side, about 6 minutes. Remove from the oven and let cool. Serve the pita chips with chilled hummus. Makes 8 servings.
Combine garbanzo beans, peppers, oil, garlic, salt and crushed red pepper in a food processor. Blend until smooth, about 1 minute. Season to taste with additional salt
Appetizers & Beverages 39
Grilled Portabella Mushrooms with Montreal-Style Steak Seasoning

Cardile Brothers/Giorgio Fresh/Monterey Mushrooms
4 large Portabella caps, 4-6 inches in diameter (see tips) MARINADE cup canola oil cup red (or white) wine vinegar
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Remove the mushrooms from the marinade and place on the hot grill. Grill on each side for 5 minutes, or until tender. Remove the mushrooms from the grill, slice, and serve immediately. Makes 4 servings. Tips: You can also use baby Portabellas for this recipe. Use a grill pan and adjust cooking times accordingly. Also, you can bake the large mushrooms in a 350F oven for 5-7 minutes; less time for the smaller mushrooms.
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4 tablespoons Montreal-style steak seasoning blend
In a bowl, combine marinade ingredients and blend well with a whisk. Place mushrooms in a shallow nonmetallic dish or pan and pour the marinade over the mushrooms. Marinate in the refrigerator for 2 hours, turning occasionally to ensure uniform coating. Preheat the grill to medium-high.
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Disappearing Buffalo Chicken Dip

Unilever
2 cups diced or shredded cooked chicken cup cayenne pepper sauce 1 cup Hellmanns* or Best Foods* Real or Light Mayonnaise 1 cup shredded Cheddar cheese (about 4 ounces) 2 tablespoons nely chopped green onions (optional) 1 teaspoon lemon juice cup crumbled blue cheese Celery sticks or other dippers, for serving
Preheat oven to 375F. In a bowl, toss chicken with pepper sauce. Stir in mayonnaise, Cheddar, green onions and lemon juice. Turn into a shallow 1-quart casserole. Sprinkle with blue cheese. Bake, uncovered, for 20 minutes, or until bubbling. Serve hot with celery and/or your favorite dippers. Makes 3 cups.
Sticky Raspberry Chipotle Ham Rolls

Farmland Foods
cup butter cup minced sweet
yellow onion 1 6-ounce package Kirkland Signature spiral-ham glaze mix cup raspberry jam 1 teaspoon plus 1 tablespoon prepared yellow mustard, divided -1 teaspoon chipotle chile powder 1 8-ounce container honey-nut cream cheese 24 small Hawaiian dinner rolls 24 2-by-2-inch slices Kirkland Signature spiral-sliced ham 24 slices Havarti or Muenster cheese
Melt butter in a saucepan over medium-high heat. Add onion and cook until tender. Add glaze mix, jam, 1 teaspoon mustard and chipotle powder. Bring to a boil; remove from the heat and let cool. In a small bowl, combine cream cheese and 1 tablespoon mustard; mix until smooth. Set aside. Slice dinner rolls in half. Spread cream cheese mixture on each bottom half. Top with 1 slice of ham and 1 slice of cheese (folded into quarters). Add top half of bun. Place the sandwiches in 2 buttered 13-by-9-by-2inch pans. Pour the raspberry sauce mixture evenly over the ham rolls. Cover tightly with aluminum foil; refrigerate overnight. Preheat oven to 350F. Bake the ham rolls, covered, for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until heated through. Serve warm. Makes 24 appetizer servings.
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Zesty Guacamole
Don Miguel Mexican Foods
3-4 avocados 2 tablespoons lemon juice (or to taste) cup diced red bell pepper 1 small jalapeos, nely chopped or minced 1 cup chopped green onions 1 cup chopped cilantro Salt, pepper, garlic powder and cayenne pepper 1 small tomato, diced
Cut avocados in half, remove the pit, and scoop out the esh into a bowl. Gently mash with a fork until semi-smooth in texture. Add lemon juice to prevent browning and for added avor. Stir in bell pepper and jalapeo. Stir in green onions and cilantro. Season to taste with salt, pepper, garlic powder and cayenne pepper, stirring until well blended.
Cover tightly and refrigerate for 30 minutes. (Placing the pits on top will help to preserve the color of the guacamole. Remove before serving.) When ready to serve, add diced tomato and stir. This dip is delicious with any of your favorite Don Miguel products, especially empanadas. Makes 6-8 servings. Tip: Set aside a small amount of red bell pepper and cilantro and sprinkle on top of the guacamole as a garnish.
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Ham and Brie Quesadillas with Cranberry Salsa

Farmland Foods
9 ounces Brie cheese, diced 6 burrito-size our tortillas 3 Kirkland Signature spiral-sliced ham slices, cut in half 3 tablespoons butter CRANBERRY SALSA 1 cup whole berry cranberry sauce 1 cup diced apple 3 tablespoons pecan pieces 1 tablespoon horseradish 1 teaspoon grated orange zest
Bacon-Wrapped SPAM Bites

Hormel Foods/Kirkland Signature
16 strips Hormel/ Kirkland Signature fully cooked bacon 1 12-ounce can SPAM Less Sodium, cut into 32 cubes 32 wooden toothpicks cup honey mustard cup rmly packed brown sugar 2 tablespoons apple juice
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To prepare the salsa, combine cranberry sauce, apple, pecans, horseradish and orange zest. Set aside. Sprinkle diced Brie (about cup) on one half of each tortilla. Top with a ham slice. Fold the tortilla in half, forming a half-moon shape. Melt 1 tablespoon butter in a large skillet over medium heat. Place 2 lled tortillas in the skillet and cook for about 1 minute on each side, or until browned and crisp. Repeat with the remaining butter and lled tortillas. Cut each quesadilla into 4 wedges. Serve topped with cranberry salsa. Makes 24 appetizer servings.
Preheat oven to 400F. Cut each bacon slice in half. Wrap bacon around each cube of SPAM; secure with a toothpick. Place in a 13-by-9-inch baking dish. In a bowl, combine mustard, brown sugar and apple juice; mix well. Drizzle over the baconwrapped SPAM. Bake for 15-20 minutes, or until the bacon is crisp. Makes 16 servings.
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Coconut and Lime Grilled Shrimp

Market Source
Grated zest and juice of 1 Market Source* lime 2 garlic cloves cup chopped yellow onion cup fresh cilantro, chopped cup shredded sweetened coconut cup olive oil cup soy sauce 1 pound raw medium shrimp, peeled and deveined Metal or wood skewers
Spicy Southwestern Mussels

Penn Cove Shell sh
4 pounds Penn Cove* mussels or Mediterranean mussels cup extra-virgin olive oil cup chopped Roma tomatoes cup chopped green onions 2 tablespoons chopped garlic 1 tablespoon crushed red pepper akes 2 tablespoons chopped fresh cilantro Juice of lemon 1 12-ounce bottle of beer (your choice) Crusty bread, for serving
In a blender, combine lime zest, lime juice, garlic, onion, cilantro, coconut, oil and soy sauce. Blend until smooth. Combine the sauce with shrimp in a resealable bag and toss to coat. Marinate in the refrigerator for at least 2 hours but not more than 4 hours. Preheat an outdoor grill to medium-high. Make sure there are no ames, just glowing charcoal. If you are using wood skewers, soak them in water for at least 20 minutes so they dont catch re. Thread the shrimp onto skewers. Grill the shrimp for 2-3 minutes, until nicely browned, and then turn over to brown the other side for 2-3 minutes. Makes 6 servings.
Rinse mussels under cold running water. Discard any mussels that do not try to stay closed after the shell is squeezed shut, have broken shells, or have an o odor. Heat oil in a large skillet over medium heat. Add tomatoes, green onions, garlic and red pepper; saut brie y. Add mussels, cilantro, lemon juice and beer. Cover and turn the heat to high. Steam for 5-7 minutes, or until the mussels are all open and the meats are no longer translucent. Discard any that do not open. Spoon the mussels into serving bowls and ladle the sauce over the top. Serve immediately. Accompany with bread and cold ale. Makes 8-16 appetizer servings or 4-6 entre servings. Tip: Store uncooked mussels in the refrigerator, covered with ice or a damp cloth. Drain any liquid from the container daily.
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Mussels with Diced Fresh Tomatoes and Chardonnay

North Coast Seafoods
cup diced fresh tomatoes
2 tablespoons minced garlic 2 pounds North Coast Seafoods* PEI mussels 1 cup Chardonnay Juice of 1 lemon 1 tablespoon chopped fresh parsley 1 tablespoon sliced green onion Salt and pepper pound butter Crusty bread, for serving
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In a large saut pan, cook tomatoes and garlic over medium heat for about 3 minutes. Increase the heat to high. Add mussels and wine. Cover the pan and cook for 3-4 minutes, or until the mussels have opened.
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Sweet and Spicy Mixed Nuts

Anns House of Nuts/Harvest Manor Farms
Silicon baking mat (Silpat) and/or parchment paper 4 tablespoons corn syrup 4 tablespoons sugar teaspoon Worcestershire sauce teaspoon cayenne pepper
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teaspoon Chinese ve-spice powder teaspoon ground cumin

Up to 1 tablespoon freshly squeezed orange juice 2 cups Kirkland Signature Extra Fancy Mixed Nuts
Preheat oven to 35OF. Line a cookie sheet with Silpat or greased parchment paper. In a bowl, combine corn syrup, sugar, Worcestershire sauce, cayenne, ve-spice powder, cumin and enough orange juice to blend; the mixture will be thick. Add nuts, mixing gently to coat.
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Spread the nuts on the prepared cookie sheet. Bake for 5 minutes, then stir to coat. Bake 10 minutes longer, or until bubbly. lmmediateIy turn the nuts onto a sheet of parchment paper, as the coating hardens quickly. Keep turning and separating until the nuts no longer stick to the parchment or each other. The nuts should be cooled individually, not clumped together. Makes 6-8 servings.
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Crunchy CranberryCinnamon Snack

General Mills
cup sugar 1 teaspoon ground cinnamon cup butter or margarine 1 cups Corn Chex* cereal 1 cups Rice Chex* cereal 1 cups Wheat Chex* cereal cup dried cranberries, dried cherries or raisins
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Making the Best Coffee with a French Press

Kirkland Signature
Fresh cold tap or bottled water, about 6 ounces per cup San Francisco Bay or Kirkland Signature premium whole bean co ee Co ee grinder French press Cream, sugar or other preferred condiments
In a small bowl, mix sugar and cinnamon. In a large microwavable bowl, microwave butter, uncovered, on high for about 40 seconds, or until melted. Stir in cereals until evenly coated. Microwave for 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over the cereal and stir. Sprinkle with the remaining sugar mixture and stir. Microwave for 1 minute. Stir in cranberries. Spread on paper towels to cool. Store in an airtight container. Makes 8 servings. Nutritional information: Each -cup serving has 190 calories, 2 g protein, 31 g carbohydrates, 6 g fat, 15 mg cholesterol, 2 g ber, 240 mg sodium, 14 g sugar.
Put water on to boil. Grind co ee coarser than for dripit should look like coarse sand. Remove the French press plunger and add the ground co ee, about 1 rounded tablespoon per cup; adjust to taste. Remove the boiling water from the heat and let cool slightly, 10 seconds or so. Add enough of the water to wet all the grounds. Wait a few seconds. Add the remaining water, and briskly stir. Wait 2 minutes, then stir briskly again. Wait 2 more minutes, then very slowly insert the plunger and press down as far as it will go. You will feel the right speed. DO NOT remove the plunger; leave it pushed down. Pour and add your favorite condiments. Notes: There will be more solids in French press co ee. If you have di culty getting the plunger down, the co ee was ground too ne. If the co ee tastes too strong, try grinding coarser, using less, or brewing for a shorter time. If its too weak, try grinding ner, using more, or brewing longer.
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Cucumber Mojito with Vodka

Mastronardi Produce/SUNSET
4-5 slices SUNSET* cucumber 4-5 sprigs fresh mint, leaves removed Ice 2 ounces Kirkland Signature vodka 1 tablespoons fresh lime juice 1 tablespoons simple syrup (see note) 1 ounces soda water Cucumber wheel and fresh mint sprig, for garnish
Pour into a large glass. Garnish with a cucumber wheel on the rim of the glass and a mint sprig. Makes 1 serving. Note: Simple syrup is available at bar supply stores. You can make it by combining 2 cups sugar with 2 cups water. Bring to a quick boil. Cool. Store, covered, in the refrigerator for up to 1 month.
Drop cucumber slices and mint leaves into a cocktail shaker. With a muddler, press the cucumber and mint to release their avors. Fill the shaker with ice. Add vodka, lime juice and simple syrup. Cap and shake vigorously. Add soda water.
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Cranberry Limeade
Kirkland Signature/Cott
3 cups Kirkland Signature cranberry juice cocktail 2 6-ounce cans frozen limeade concentrate, thawed 2 20-ounce bottles sparkling water, chilled Lime wedges and cranberries, for garnish
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Sunkist Sangria Blanca

Sunkist Growers
Sunkist* orange juice cup freshly squeezed Sunkist* lemon juice cup sugar 1 bottle (750 ml) Chablis or other dry white wine, chilled 1 bottle (10 ounces) club soda, chilled Ice cubes cup Curaao or other orange- avored liqueur 1 Sunkist* lemon and orange, cut into cartwheel slices
Mix cranberry juice cocktail and limeade concentrate in a large plastic or glass pitcher. Refrigerate for about 1 hour, or until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime wedges and cranberries. Makes 4-6 servings.
cup freshly squeezed
In a large pitcher, combine orange juice, lemon juice and sugar; stir to dissolve the sugar. Add the remaining ingredients and stir well. Makes 6 servings. Nutritional information: Each serving has 210 calories, 0.3 g protein, 28 g carbohydrates, 0 g fat, 0 mg cholesterol, 0.1 g ber, 13 mg sodium.
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Tropical Citrus Spritzer

Apple & Eve
3 (6.75-ounce) Apple & Eve* Fruitables Tropical Orange juice boxes, chilled 3 cups Apple & Eve* Ruby Red Grapefruit Juice Cocktail, chilled 3 cups lemon/lime carbonated beverage (or seltzer), chilled Ice cubes 2 cups assorted cut fresh fruit (such as orange and kiwi slices, pineapple wedges and halved strawberries) Fresh mint sprigs, for garnish
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In a large bowl or pitcher, stir together the juices. Add lemon/lime beverage or seltzer and stir gently. Fill 8 decorative tall glasses about two-thirds full of ice. Divide fruit among the glasses. Pour the juice mixture into the glasses. Garnish with mint sprigs. Makes 8 servings.
Ultimate Lemon and Lime Soda

Paramount Citrus
2 tablespoons freshsqueezed Paramount Citrus* lime juice 1 tablespoon freshsqueezed Paramount Citrus* lemon juice 3 ounces chilled soda water Long fresh lemon and lime zest twists, for garnish ZESTY LIME SYRUP 3 tablespoons nely minced lime zest (with no white pith) 2 cups sugar 2 cups water
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To prepare the syrup, combine zest, sugar and water in a small saucepan. Bring to a boil over high heat. Boil for 1 minute, then remove from the heat and let cool. (You can store the syrup in the refrigerator for up to 3 weeks.) Makes 2 cups. Fill a large tall glass with ice. Add lime juice, lemon juice and cup of the syrup. Add soda water and stir. Garnish with lemon and lime zests twisted together. Makes 1 serving.
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Strawberry Banana Smoothie

Campbells
1 cup V8 V-Fusion Strawberry Banana Juice* 1 cup vanilla low-fat yogurt
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cup frozen strawberries cup sliced banana
Place juice, yogurt, strawberries and banana in a blender. Cover and blend until the mixture is smooth. Serve immediately. Makes 2 servings.
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Cheddar Soup with Granny Smith Apples

Domex Superfresh Growers
3 tablespoons unsalted butter 1 large onion, diced cup all-purpose our 2 teaspoons dry mustard 4 cups chicken broth 2 Superfresh Growers* Granny Smith apples 1 cup apple cider or apple juice 10 ounces sharp Cheddar cheese, grated (about 3 cups) Hot pepper sauce Salt and freshly ground black pepper
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008 over medium heat. Melt butter in a large saucepan V R I T Etender and aromatic, Add onions and sautOuntil 5-7 minutes. Sprinkle our and dry mustard over the onions and stir to evenly coat. Continue cooking, stirring often, for 1-2 minutes. Add broth, stirring until well blended. Peel, quarter and core 1 of the apples and nely chop it. Add apple to the soup, cover, reduce the heat to low, and simmer until the soup is thickened and the apple is tender, about 10 minutes. Stir in cider and grated cheese and cook a few minutes longer, stirring constantly, until the cheese is fully melted. Puree the soup in a blender. Stir in a few drops of hot pepper sauce and salt and pepper to taste. Quarter and core the remaining apple and cut in -inch dice. Ladle the soup into warmed bowls, sprinkle with diced apple and serve immediately. Makes 4-6 servings.
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Smoky Apple and Butternut Squash Soup

Pennsylvania Apple/New York Apple
1 tablespoon butter 1 tablespoon olive oil 3 large onions, nely chopped (about 4 cups) 1 teaspoon chipotle chile powder 2 pounds butternut squash, peeled and cut into chunks (about 6 cups) 1 pound sweet Eastern* apples, peeled and cut into chunks (about 3 cups) 1 cup apple juice (more if necessary) 1 cup chicken broth teaspoon salt teaspoon ground black pepper Toasted pecans, sour cream and thin apple slices, for garnish (optional)
Heat butter and oil in a large saucepan over medium heat. Add onions and chipotle powder; cook, stirring, until the onions are tender, about 10 minutes. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to a boil. Cover and cook over low heat until the apples and squash are very soft, about 30 minutes. Cool. Puree with an immersion blender or a food processor. Return to the saucepan and bring to a simmer, adding more apple juice or broth if needed. Garnish with toasted pecans, sour cream swirls and apple slices, if desired. Makes 7 servings. Nutritional information: Each serving (1 cup) has 130 calories, 2 g protein, 23 g carbohydrates, 4 g fat, 1.5 g saturated fat, 5 mg cholesterol, 3 g ber and 290 mg sodium.
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Fall Harvest Soup Puree

Kirkland Signature/Bolthouse Farms
cup butter 2 sweet potatoes, peeled and chopped 1 apple, peeled, cored and chopped 1 onion, chopped cup lentils teaspoon ground ginger teaspoon ground black pepper 1 teaspoon salt teaspoon ground cumin teaspoon chili powder teaspoon paprika 1 cups Kirkland Signature* 100% Organic Carrot Juice Organic 2 cups vegetable broth Feta cheese crumbles Shredded carrots Melt butter in a large pot over medium-high heat. Add sweet potatoes, apple and onion to the pot and cook, stirring, for 10 minutes. Stir in lentils, ginger, pepper, salt, cumin, chili powder, paprika, carrot juice and vegetable broth. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 30 minutes, or until tender. Use an immersion blender to puree the soup in the cooking pot. (Or puree in small batches in a blender.) Bring the pureed soup to a simmer over mediumhigh heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. To serve, sprinkle with feta and carrots. Makes 6 servings.
Thai Tom Yum Soup

Westhaven
Dry white wine (optional) 5 pounds Westhaven* whole live littleneck clams 4 cups water or seafood stock (unsalted) 1 15-ounce can whole peeled plum tomatoes, chopped 3 ounces button mushrooms or shiitake mushrooms, halved or sliced Lime or lemon juice, soy sauce and sh sauce, for seasoning Fresh cilantro leaves, for garnish TOM YUM PASTE 1 tablespoon sh sauce 1 tablespoon palm sugar 1 tablespoon chili paste 1 teaspoon lime juice
To prepare the tom yum paste, combine all ingredients in a bowl. Set aside. Cover the bottom of a large pot with 1 inch of water or a slosh of white wine. Bring to a rapid boil over high heat. Add clams to the pan, cover, and cook for 4-5 minutes, shaking the pan to evenly distribute the heat. Remove the clams as they open, so they dont overcook. Shuck the clams. In a saucepan, bring water or seafood stock to a boil. Stir in tom yum paste and tomatoes. Add clams and mushrooms. Bring back to a boil. Just before serving, season to taste with lime or lemon juice, soy sauce and sh sauce. Garnish with cilantro and serve hot. Makes 6 servings.
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Sunset Chilled Gazpacho Soup with Crab

Mastronardi Produce/SUNSET
1 teaspoons minced fresh garlic cup diced white onion 1 cup peeled, seeded and diced SUNSET* cucumber cup diced SUNSET* red, yellow or orange pepper cup coarsely chopped fresh cilantro cup coarsely chopped Italian parsley 1 cups diced rustic bread (crusts removed) 1 pound SUNSET* Campari tomatoes, diced (about 2 cups)
cup thinly sliced celery cup extra-virgin olive oil

2 tablespoons sherry vinegar 1 teaspoons sugar 1 teaspoon salt teaspoon ground black pepper teaspoon crushed red pepper 1 cup water GARNISHES cup fresh crabmeat Cilantro leaves
In a large bowl, combine all ingredients. In 2 or 3 batches, process the ingredients in a food processor or large blender until almost pureed. The gazpacho should still have some texture. Mix all the processed batches together and refrigerate, covered, in a nonreactive (plastic, glass or stainless steel) container for at least 4 hours or overnight. Serve cold in chilled bowls. Garnish each bowl with a small mound of crab in the center and cilantro if desired. Makes 4-6 appetizer servings.
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Steelhead, Roasted Pepper and Corn Chowder

AquaGold Seafood/Michael Cutler
3 red bell peppers Olive oil 1 steelhead llet (2-2 pounds) Salt and pepper pound pancetta, cut in -inch dice 1 jumbo yellow onion, nely diced
cup dry sherry 1 15-ounce can cream-style corn 16 ounces frozen corn kernels 32 ounces fat-free half-and-half teaspoon cayenne pepper 2 medium red potatoes, cut in medium dice
Preheat oven to 450F. Coat bell peppers with oil; place on a baking sheet. Place steelhead, skin side down, on a separate baking sheet; season with salt and pepper. Bake steelhead for 15 minutes. Roast peppers for 30 minutes, or until the skins are blackened and split. Set both aside to cool.
Add pancetta to a 5-quart pot and brown over medium heat; set aside. Add onion, lightly salt and cook until tender, about 3 minutes. Add sherry and cook until completely evaporated. Add corn, half-and-half, cayenne and potatoes. Remove skin, core and seeds from the peppers; cut in -inch dice and add to the pot. Simmer until the potatoes are tender, about 30 minutes. Do not boil. Remove skin and dark meat from the steelhead. Break sh into bite-size pieces. Add steelhead and pancetta to the pot and heat through. Season with salt and pepper. Serve immediately. Makes 6 servings.
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White Bean Chicken Chili

Kirkland Signature/Kerry
3 tablespoons vegetable oil 2 cups diced yellow onion 3 cups boneless, skinless chicken breast cut in bite-size pieces (about 4 breasts) 1 tablespoon nely minced fresh garlic 1 quart Kirkland Signature Organic or Natural Chicken Stock 2 15-ounce cans white beans, drained and rinsed 1 cup frozen corn 2 4-ounce cans diced green chiles 2 teaspoons dried oregano leaves 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons freshly squeezed lime juice Chopped fresh cilantro, shredded Monterey Jack, sour cream and crushed tortilla chips, for serving
Creamy Chicken Tortilla Soup

ConAgra Foods
2 10-ounce cans Ro*Tel* Original Diced Tomatoes & Green Chilies, undrained 2 14-ounce cans reducedsodium chicken broth 1 16-ounce can Rosarita No Fat Traditional Refried Beans cup frozen whole kernel corn 2 cups shredded cooked chicken Fried corn tortilla strips or chips (optional) Shredded Monterey Jack cheese (optional)
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Heat oil in a 4-quart pot over medium heat. Add onions and saut just until soft and translucent. Add chicken and saut until no longer pink. Stir in garlic and saut until fragrant, about 30 seconds. Add chicken stock, beans, corn, chiles, oregano, cumin and coriander. Turn the heat to low and simmer for 20 minutes. Stir in lime juice. Remove from the heat. Serve in bowls, garnished with cilantro, shredded cheese, sour cream and/or crushed tortilla chips. Makes 8 servings. Tip: Shredded or diced Kirkland Signature rotisserie chicken can be substituted for the chicken breast.
Combine undrained tomatoes and chicken broth in a medium saucepan. Stir in beans and corn. Bring to a boil, then reduce the heat to low and simmer for 5 minutes, stirring frequently. Add chicken and heat through. Serve topped with tortilla strips and cheese, if desired. Makes 4 servings.
Soups & Sides
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Frozen Plum Souf s with Chilled Plum Basil Soup

Farms Co S.A.
SOUFFLS 2 cups chopped pitted Fruit Stand by Farms Co* Angeleno plums cup sugar, divided 4 large egg yolks cup light corn syrup 3 tablespoons unsalted butter, softened 1 cup chilled whipping cream 1 teaspoon vanilla extract SOUP 2 cups chopped pitted Fruit Stand by Farms Co* Angeleno plums (about 1 pound) cup sugar 6 tablespoons water 2 plums, halved, pitted and sliced 2 tablespoons thinly sliced basil leaves
To prepare the sou s, combine chopped plums and cup sugar in a heavy medium saucepan. Simmer over medium heat until the mixture is reduced to 1 cups, stirring often, about 8 minutes. Using a hand blender, puree until smooth. Chill until cold. In a medium metal bowl, whisk yolks, corn syrup, butter and cup sugar. Set the bowl over a saucepan of simmering water. Whisk constantly for about 5 minutes, or until the
mixture thickens. Remove from the heat and beat until cool and thick, about 5 minutes. Beat cream, vanilla and cup sugar in a large bowl until sti peaks form. Fold in the plum puree and then the egg mixture. Spoon the mixture into 6 to 8 individual (6-ounce) sou dishes. Cover with plastic and freeze overnight or up to 1 week. To prepare the soup, combine chopped plums, sugar and water in a heavy medium saucepan. Simmer over medium heat for about 3 minutes, or until the sugar has dissolved. Transfer to a food processor and puree. Cover and chill until cold. To serve, place the sou s in warm water for 30 seconds one at a time. Unmold each in a bowl. Pour soup around the sou , add plum slices, and garnish with basil. Serve immediately. Makes 6-8 servings.
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Aromatic Fresh Pea Soup with a Hint of Spice

New World Farms
2-3 ounces pancetta or bacon 1 pounds New World Farms* fresh shelled English peas 5-6 ounces fresh trimmed French beans 4 cups chicken stock (regular or low sodium) 1 bay leaf Salt and pepper SPICE BLEND 2 teaspoons sugar 4 teaspoons curry powder 1 teaspoon garam masala 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 teaspoon ground turmeric teaspoon garlic powder
Jalapeo Cornbread
Rupari Foods
This dish is a delicious complement to Tony Romas ribs.
To prepare the spice blend, combine all ingredients and mix well. Set aside. Heat a medium-size pot over medium heat. Add pancetta or bacon and cook, stirring, for 5 minutes. Add peas, beans and 2 tablespoons spice blend. Cook over medium heat, stirring, for 2-3 minutes. Add chicken stock and bay leaf. Cook, covered, until the peas and beans are tender, about 7-8 minutes. Remove the pot from the stove and let cool for about 1 hour. Discard the bay leaf. Transfer the mixture to a blender and puree. Pour the soup back into the pot and heat until warm. Season to taste with salt and pepper. Add more spice blend if desired. If you prefer a thinner soup, add more chicken stock. Makes 6 servings.
4 tablespoons honey 2 sticks (8 ounces) butter 1 cup all-purpose our 1 cup corn our 1 cup cornmeal 2 tablespoons baking powder 1 teaspoon sugar 3 large eggs 1 cup canned creamed corn 1 cup milk cup sour cream 4 jalapeos, seeded and chopped 1 cup shredded pepper jack cheese Pinch of salt 8- to 10-inch cast iron frying pan
Warm honey and butter in a small saucepan over medium heat until the butter is melted. In a bowl, combine our, corn our, cornmeal, baking powder and sugar. In another bowl, whisk together half of the honey butter mixture with eggs, corn, milk and sour cream. Slowly add to the dry ingredients, stirring continuously. Stir in jalapeos, cheese and salt. Lightly spray the frying pan, then place it on the middle shelf of the oven. Preheat oven to 425F. Pour the batter into the hot pan and bake for 25-30 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10-15 minutes. Brush with the remaining honey butter. Serve with Tony Romas ribs. Makes 4-6 servings.
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Mediterranean Piprade
1 tablespoon extra-virgin olive oil or butter 1 medium onion, chopped 2 plump garlic cloves, minced 3 greenhouse-grown sweet bell peppers (a combination of red, yellow and orange peppers), coarsely chopped
BC Hot House Foods, Inc./ The Oppenheimer Group

4 large hothouse tomatoes, coarsely chopped 1 teaspoon fresh thyme leaves or teaspoon dried thyme Hot sauce Salt and freshly ground pepper
Add tomatoes and thyme. Season to taste with hot sauce, salt and pepper. Simmer for about 10 minutes. Cover, reduce the heat, and simmer for another 15 minutes. Serve as the perfect accompaniment for eggs or as a topping for pizza, pasta, bruschetta or toast. Makes 5-6 servings.
Heat oil or butter in a large nonstick skillet or heavy casserole over medium heat. Add onion and cook until tender. Add garlic and peppers and cook for 10 minutes, stirring often.
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Stuffed and Roasted Sweet Bell Peppers

Village Farms
1 cup quinoa 7 red, yellow and orange Village Farms* sweet bell peppers 1 tablespoon olive oil 1 red onion, chopped pound sliced mushrooms 1 cup chopped carrots cup chopped fresh parsley pound baby spinach 1 teaspoons ground cinnamon teaspoon ground cumin Salt and pepper to taste cup roasted salted cashews
All-Season Green Bean and Corn Casserole

Bybee Foods
4 tablespoons butter, divided 5 tablespoons extra-virgin olive oil 4 cups sliced fresh mushrooms 1 medium white or yellow onion, chopped 1 tablespoon unbleached our 1 cup half-and-half 1 cup grated Jarlsberg cheese (or white Cheddar cheese) teaspoon dried thyme or 2 tablespoons chopped fresh thyme 4 tablespoons chopped fresh chives, divided 2 cups Bybee Foods* Organic Petite Green Beans, thawed Organic 1 cup Bybee Foods* Organic Supersweet Corn, thawed Organic Sea salt and freshly ground pepper 1 cup dry bread crumbs 2 tablespoons freshly grated Parmesan cheese
Cook quinoa according to package directions. Core, seed and chop 1 bell pepper. Slice the tops o the other 6 peppers and remove cores and seeds. Heat oil in a large skillet over medium heat. Cook onion, stirring occasionally, until transparent, 8-10 minutes. Add mushrooms and cook until soft, 4-5 minutes. Add carrots and chopped pepper; cook until soft. Stir in parsley and spinach. As the spinach wilts, stir in cinnamon, cumin and cooked quinoa, tossing gently to combine. Add salt, pepper and cashews; cook for 1-2 minutes. Set aside until just warm. Preheat oven to 350F. Oil a 13-by-9-inch baking pan. Pack the lling evenly into the 6 bell peppers. Replace the top of each pepper and arrange upright in the prepared pan. Cover snugly with foil and bake until the peppers are tender and juicy and the lling is hot throughout, about 1 hour. Makes 6 servings.
Preheat oven to 375F. In a large skillet over medium heat, combine 2 tablespoons butter, oil, mushrooms and onions. Cook, stirring occasionally, for 8-10 minutes, or until they begin to sweat. Stir in our. Stir in half-and-half, Jarlsberg, thyme and 2 tablespoons chives; cook for an additional 5 minutes. Add green beans, corn, and salt and pepper to taste. Stir well and transfer to a greased 13-by9-inch baking dish. Melt remaining butter and combine with bread crumbs, Parmesan and remaining chives. Sprinkle over the casserole. Bake, uncovered, for 30 minutes, or until the casserole is hot and bubbling. Let rest for 10 minutes before serving. Makes 5-6 servings.
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Sweet and Spicy Coleslaw

Trinity Fruit
6 cups shredded green cabbage 2 cups shredded red or purple cabbage 2 cups shredded carrots cup thinly sliced green onions 3 fresh California white- esh nectarines, diced into -inch cubes 3 jalapeos, diced, with seeds removed 1 cup mayonnaise 2 tablespoons vinegar 1 tablespoon white sugar 1 teaspoon dried celery seeds teaspoon salt teaspoon pepper
In a large bowl, combine cabbages, carrots, green onions, nectarines and jalapeos. In a small bowl, stir together mayonnaise, vinegar, sugar, celery seeds, salt and pepper. Pour over the cabbage mixture. Toss lightly to coat. Cover and chill for 2-4 hours. Makes 10-12 servings.
Recipe created by Travis Jones.
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Natural Herb-Roasted Potatoes

MountainKing Potatoes
Butter Gold potatoes, cut into 1-inch pieces 3 garlic cloves, minced 3-4 tablespoons olive oil Coarse salt and freshly ground pepper 1 sprig fresh rosemary, leaves removed 1 pounds MountainKing*
Healthy, Simple Au Gratin Potatoes

Top Brass/Farm Fresh Direct
2 pounds of your favorite potatoes 3 tablespoons sea salt 1 tablespoon granulated garlic Pepper, to taste Dried minced onions or minced fresh onions, to taste 3-4 cups shredded cheese (Cheddar or marble) 1 quart low-fat milk
Preheat oven to 350F. Place potatoes and garlic on a rimmed baking sheet. Drizzle with oil and season to taste with salt and pepper. Toss to coat. Roast until dark golden brown and tender, 30-45 minutes. During the last 5 minutes of roasting, increase the temperature to 500F and sprinkle with rosemary leaves. Remove from the oven and serve. Makes 4-6 servings.
Preheat oven to 350F. Grease a 12-by-9-inch baking dish. Peel (or scrub) potatoes and slice thin. Layer of the potatoes in the prepared pan. Sprinkle with of salt, garlic, pepper, onions, cheese and milk. Repeat with 2 more layers. Bake until the potatoes are tender, 60-90 minutes. Makes 6-8 servings. Tip: For a creamier dish, add a can of low-fat cream of mushroom soup to the milk.
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Salads
Mediterranean Chicken Salad

Ready Pac
4 6-ounce boneless, skinless chicken breasts cup fresh lemon juice 2 garlic cloves, crushed 1 teaspoon salt teaspoon freshly ground black pepper 1 16-ounce bag Ready Pac* Grand Parisian Complete Salad cup thinly sliced red onion, cut in half cup pitted Kalamata olives, drained and cut in half 2 teaspoons capers, drained 1 tablespoon Italian herb seasoning 2 tablespoons olive oil
Arrange chicken in a shallow glass baking dish. In a small bowl, whisk together lemon juice, garlic, salt and pepper. Pour over the chicken. Let stand for 1 hour at room temperature, turning once. Meanwhile, remove the feta cheese, cranberries, frosted almonds and dressing from the salad bag and set aside. Place the salad greens in a salad bowl and add onion slices, olives and capers. Toss lightly with salad forks. Chill. Remove the chicken from the marinade; drain well. Generously coat the chicken with Italian herbs. Heat oil in a skillet over medium heat. Add the chicken and saut for 3-4 minutes on each side, or until cooked through. Transfer to a platter and let rest for 1-2 minutes. Remove the chilled salad greens mixture from the refrigerator. Add feta cheese, cranberries, frosted almonds and dressing. Toss. Serve the salad topped with diagonally sliced chicken breast strips. Makes 4 servings.
California Grilled Chicken Salad

Taylor Fresh
4 medium boneless, skinless chicken breasts 2 tablespoons canola oil Salt, pepper and garlic powder 6 cups Taylor Fresh* baby spring mix Organic 3 Roma tomatoes, cut into wedges 2 ripe avocados, cut into bite-size pieces red onion, thinly sliced cup shaved Parmesan cheese 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar
Preheat the grill to medium-high. Rub chicken with canola oil and sprinkle with salt, pepper and garlic powder to taste. Grill until thoroughly cooked, 5-7 minutes per side. Divide spring mix, tomatoes, avocados, onion and Parmesan among serving dishes. In a small bowl, whisk together olive oil, vinegar, teaspoon salt and teaspoon pepper. Slice the chicken and place on top of the salads. Drizzle the dressing over the salads. Makes 4 servings.
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Cherry Walnut Chicken Salad

GoodHeart Brand Specialty/Ventura Foods
2 cups Kirkland Signature rotisserie chicken salad cup dried cherries cup roasted chopped walnuts cup blue cheese crumbles
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Curried Chicken and Grape Salad

Kirschenman
1 roasted chicken 1 cup Kirschenman* red or green seedless grapes cup diced dried apricots cup thinly sliced red onion cup golden raisins cup toasted pine nuts cup diced celery cup thinly sliced green onions Butter lettuce leaves, for serving DRESSING cup mayonnaise 2 teaspoons curry powder 2 teaspoons honey 2 teaspoons lemon juice 2 teaspoons lime juice
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Sweet Apple Pear Pecan Salad

Kingsburg Orchards
8 cups mixed loose-leaf garden lettuce 1 large Kingsburg Orchards* apple pear, cored and thinly sliced cup dried cranberries cup thinly sliced red onion cup candied pecans DRESSING cup vegetable oil cup packed light brown sugar cup white vinegar Pinch of salt, pepper and garlic powder 1 seasoning packet from chicken- avor Top Ramen teaspoon honey
To prepare the dressing, combine all ingredients in a salad dressing bottle and shake until evenly mixed. In a large serving bowl, combine lettuce, apple pear, dried cranberries, onion and pecans. Toss the salad until evenly mixed. Add dressing to taste. Makes 4 servings. Tip: Refrigerate any remaining dressing.
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Cuties Salad with Fennel, Feta and Honey Citrus Dressing

Sun Paci c
1 large or 2 small fennel bulbs, trimmed 6 Cuties* clementines 6 cups mixed spring greens (about 5 ounces) cup crumbled feta cheese HONEY CITRUS DRESSING 2 Cuties* clementines, peeled and segmented cup cider vinegar 2 tablespoons minced shallots 1 teaspoons Dijon mustard 1 teaspoons kosher salt 2 tablespoons honey Freshly ground black pepper 1 cup olive oil
Winter Fruit Salad with Mustard-Lime Vinaigrette

8 cups torn salad greens 2 Cara Cara navel oranges, peeled and sectioned 1 cup Scarlotta Seedless grapes 1 pear, cored and thinly sliced cup chopped walnuts MUSTARD-LIME VINAIGRETTE 4 teaspoons fresh lime juice 2 teaspoons Dijon mustard 2 teaspoons white wine vinegar 1 teaspoon honey cup water teaspoon sea salt teaspoon freshly ground black pepper 4 tablespoons olive oil
Cecelia Packing/Earth Source Trading/Sun World

To prepare the vinaigrette, combine lime juice, mustard, vinegar, honey, water, salt and pepper in a small bowl. Slowly pour in oil, whisking constantly until blended. In a large salad bowl, toss salad greens, fruit and walnuts. Drizzle the vinaigrette over the salad and gently toss to coat. Serve immediately. Makes 8 servings.
To prepare the dressing, combine all ingredients in a blender and process until smooth. Keep refrigerated for up to 1 week. Finely shave fennel with a sharp knife or mandoline. Crisp in ice water for 10 minutes. Spin dry before using. Remove peel from the clementines and cut the fruit into -inch-thick slices. Set aside. In a large bowl, toss greens and fennel with cup of dressing to coat nicely. Serve on a large platter or divide among individual plates. Top the salad with the sliced clementines and sprinkle with feta. Drizzle with a little extra dressing if desired. Makes 8 servings.
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Orange Sesame Chicken Salad

Sunkist Growers
20 square wonton wrappers 2 cups vegetable oil, divided 1 head romaine lettuce, cut into bite-size pieces (about 8 cups) cup soy sauce cup Sunkist* freshly squeezed lemon juice 2 tablespoons sugar 1 tablespoon distilled white vinegar 1 teaspoon salt
teaspoon ground black pepper 1 tablespoon toasted sesame oil 3-4 cups coarsely shredded cooked chicken (from a Costco rotisserie chicken) cup chopped green onions 2 Sunkist* navel, Cara Cara or Valencia oranges, peeled and segmented cup sliced almonds, toasted 2 tablespoons sesame seeds, toasted
strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until golden, 10-15 seconds per batch. Transfer to paper towels to drain. Put romaine in a large salad bowl. In a separate mixing bowl, whisk together soy sauce, lemon juice, sugar, vinegar, salt and pepper. Add sesame oil and remaining cup vegetable oil in a slow stream, whisking until the sugar is dissolved and the dressing is well blended. In a third bowl, combine chicken, green onions, orange segments, almonds and sesame seeds. Add / cup of dressing and toss to coat. Toss romaine with enough dressing to lightly coat. Add the chicken mixture and toss lightly. Top with fried wonton strips and serve. Makes 4 servings.
Cut wonton wrappers into -inch-wide strips and separate on paper towels. Heat 2 cups vegetable oil in a large, wide saucepan over medium heat. Fry the wonton
Salads
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Endive, Apple and Walnut Trio

Diamond Foods
1 cup Kirkland Signature walnuts cup olive oil cup balsamic vinegar 1 teaspoon Dijon mustard teaspoon kosher salt teaspoon freshly ground black pepper 4 Belgian endives, halved lengthwise and cut into 1-inch chunks 1 large apple, cut into 1-inch cubes (Braeburns work well) 1 cup crumbled blue cheese, divided Butter lettuce leaves or arugula, for serving
Preheat oven to 350F. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7-10 minutes. Set aside. In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add endive, apple, walnuts and half the blue cheese; toss well. Arrange lettuce leaves or arugula on 4-6 chilled plates. Pile the endive mixture on top. Garnish with the remaining blue cheese. Serve immediately. Makes 4-6 servings.
Strawberry, Jicama and Arugula Salad with Miso Dressing

Naturipe
16 ounces Naturipe* strawberries, trimmed and quartered 1 cup julienned jicama 4 cups arugula 1 teaspoon toasted sesame seeds, for garnish MISO DRESSING 3 tablespoons white miso paste (shiro) 2 tablespoons rice vinegar 1 tablespoon mirin (Japanese sweet rice wine) 2 teaspoons sugar 2 tablespoons orange juice teaspoon coarsely ground black pepper 2 tablespoons extra-virgin olive oil
To prepare the dressing, combine miso, vinegar, mirin and sugar in a small bowl and whisk until smooth. Add orange juice, pepper and oil; whisk until well incorporated. In a large bowl, gently toss strawberries, jicama and arugula. Drizzle the dressing over the strawberry mixture and toss to coat evenly. Transfer to plates and garnish with toasted sesame seeds. Makes 6 servings.
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Grapefruit and Tangerine Salad

Greene River Marketing
cup orange juice In a jar or bowl, combine orange juice, oil, water, honey, pepper and salt; shake or stir 3 tablespoons olive oil well. Refrigerate for 1 hour. 2 tablespoons water Line a platter with lettuce. Arrange fruit over 1-2 tablespoons honey teaspoon ground pepper the lettuce. Drizzle with the dressing. Serve immediately. Makes 6 servings. teaspoon salt
Red leaf and green leaf lettuce 2 Tropicana* grapefruit, peeled and sectioned 1 Tropicana* navel orange, peeled and sectioned 2 Tropicana* tangerines, peeled and sectioned 2 pears, cored and sliced 1 cup seedless grapes
Cranberry-Pecan Spinach Salad

Boskovich Farms
1 pound Boskovich Farms* Fresh n Quick spinach, rinsed and torn into bite-size pieces 1 cup pecan pieces cup blue cheese crumbles (optional) 1 cup dried sweetened cranberries DRESSING cup white wine vinegar cup cider vinegar cup vegetable oil cup white sugar 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 2 teaspoons minced onion teaspoon paprika
In a large bowl, combine spinach, pecans, blue cheese and cranberries. Set aside. To prepare the dressing, combine all ingredients in a medium bowl and whisk together. Just before serving, pour the dressing over the spinach mixture and toss well. Makes 6-8 servings. Tip: Toasted slivered almonds can be substituted for the pecans.
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Artisan Lettuce Celebration Salad

Tanimura & Antle
6-count clamshell of Tanimura & Antle* Artisan Lettuce (use Petite Gem or Petite Oak variety for wedges, Petite Tango as plate dcor) cup capers cup diced Tanimura & Antle* Artisan Red Onion cup croutons (see note) cup shaved Parmesan cheese CHAMPAGNE VINAIGRETTE 2 teaspoons Dijon mustard cup champagne or white wine vinegar 1 teaspoon honey teaspoon ground black pepper 1 tablespoons water cup extra-virgin olive oil 1 large shallot, nely chopped
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Holiday Green Salad

Foxy Vegetables
6 cups torn Foxy* iceberg lettuce (about 1 head) 6 cups torn Foxy* romaine hearts (about 2 heads) 2 green onions, thinly sliced 1 cup thinly sliced Foxy* celery (about 3 ribs) cup dried cranberries cup sliced almonds, toasted DRESSING cup extra-virgin olive oil cup white wine vinegar cup white sugar 1 tablespoon minced fresh parsley 1 teaspoon hot pepper sauce Pinch of salt and black pepper
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Cut core end of lettuces to release the leaves; cut the heads in half lengthwise. Rinse and drain well. To prepare the vinaigrette, whisk together mustard, vinegar, honey, pepper and water in a small bowl. Whisking constantly, slowly add oil. Stir in shallot. Arrange the lettuce wedges on a serving platter. Top with capers, onions, croutons and Parmesan. Drizzle with vinaigrette to taste. Makes 4-8 servings. Note: Make your own croutons with bread, butter and seasoningjust slice and bake at 350F for 10-15 minutes, or until golden brown.
In a large bowl, combine all lettuce greens, onions and celery. To prepare the dressing, combine all ingredients in a small bowl and mix well. Pour the dressing over the salad and toss gently until well coated. Add cranberries and almonds. Serve immediately. Makes 10 servings.
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Green and White Asparagus Salad

NewStar Fresh Foods/Gourmet Trading/Jacobs Malcolm & Burtt
1 bunch (2 pounds) green asparagus, trimmed 1 bunch (1 pounds) white asparagus, trimmed and peeled 6 tablespoons champagne vinegar 2 tablespoons wholegrain mustard 2 tablespoons honey cup olive oil Sea salt and freshly ground pepper 2 small heads frise lettuce, cleaned and trimmed Parmesan cheese shavings, for serving
Dijon-Balsamic Asparagus Salad

Altar Produce
Olive oil 1 pound fresh Altar Produce* green asparagus, cut diagonally into -inch pieces 8 celery stalks, cut diagonally into -inch pieces 2 carrots, shredded cup nely chopped fresh Italian parsley cup nely chopped fresh cilantro 1 jalapeo, seeded and nely chopped DRESSING 4 teaspoons Dijon mustard 2 teaspoons soy sauce 1 teaspoon balsamic vinegar teaspoon dried oregano teaspoon dried tarragon teaspoon dried basil Freshly ground pepper to taste Juice of 1 lemon 3 tablespoons extra-virgin olive oil
In a pot of boiling salted water, blanch asparagus for 5-8 minutes, until just tender. Transfer to a cold-water bath. In a small bowl, mix vinegar, mustard and honey. Slowly add oil and mix until blended. Depending on your preference, you can add more vinegar. Season to taste with salt and pepper. To serve, arrange asparagus on each plate, add some frise and shaved Parmesan, and drizzle with vinaigrette. Makes 12 servings. Tips: The asparagus can also be grilled over medium heat for 2 minutes on each side, or until just tender. If white asparagus is not available, use all green.
Heat a small amount of oil in a saut pan over medium-high heat. Add asparagus and pan-grill until tender and slightly browned. In a large bowl, combine asparagus, celery, carrots, parsley, cilantro and jalapeo. In a small bowl, combine all dressing ingredients, stirring to blend. Pour the dressing over the salad and toss lightly until evenly coated. Refrigerate for 30 minutes before serving, or serve at room temperature. Makes 6-8 servings.
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Greek-Style Fruit Salad

watermelon 8 fresh Mulholland Citrus* clementine mandarins, sectioned Mas Melons* cantaloupe, cubed 2 large fresh Fillmore Citrus* blood oranges, cubed 1 pound fresh Mas Melons* table grapes (red or green)
Blossom Hill/Fillmore-Piru Citrus/Mas Melons & Grapes/Mulholland Citrus/Western Fresh Marketing

5 fresh Blossom Hill* apricots, quartered 5 Western Fresh* black mission gs, quartered 4 cups plain Greek-style yogurt 4 tablespoons honey cup light brown sugar cup chopped fresh mint cup candied pecans, chopped
Scoop the esh out of the watermelon, preserving the shell to use as a bowl. Cut the watermelon into bite-size pieces and set aside in the refrigerator. In a large bowl, combine clementines, cantaloupe, oranges, grapes, apricots, gs, yogurt, honey and brown sugar. Toss gently to coat. Transfer to the watermelon bowl. Garnish with mint and candied pecans. Chill for 30 minutes before serving. Place the watermelon pieces around the base of the bowl for serving. Makes 6 servings.
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Blueberry Watermelon Feta Salad

Naturipe
4 cups seedless watermelon chunks 2 cups Naturipe* blueberries, washed and drained cup chopped red onion 1 cup feta cheese crumbles 2 tablespoons lime juice 1 tablespoon minced fresh cilantro
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Watermelon Feta Bowls

Dulcinea
1 tablespoon white balsamic vinegar Pinch of sea salt 2 tablespoons olive oil 2 Dulcinea PureHeart mini-seedless watermelons, halved cup pistachios cup cubed feta cheese
Combine all ingredients in a large bowl. Toss gently to blend. Makes 6 servings.
In a small bowl, whisk together vinegar, salt and oil. Set aside. Carefully cut the esh from each watermelon half to create a bowl. Cut the watermelon esh into -inch cubes. Cut the rim of each watermelon half into a decorative V-shape pattern. Place the watermelon cubes inside the watermelon halves. Top with pistachios and feta. Drizzle with dressing and serve. Makes 4 servings.
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Composed Berry Salad

2 cups sliced fresh strawberries 2 cups fresh blueberries 2 cups fresh blackberries cup cranberry-raspberry juice
Andrew & Williamson/Curry & Company/SunnyRidge

1 tablespoon lemon juice 1 tablespoon sugar Pinch of salt
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small bowl, mix cranberry-raspberry juice, lemon juice, sugar and salt. Transfer to a sauce dish. Serve the berries with the dressing on the side. Makes 6 servings.
Recipe developed by Kati Neville.
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Arrange strawberries lengthwise along the center of a medium platter. Group blueberries and blackberries, separately, on each side of the strawberries. In a
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Picnic Rice Salad with Fresh Fruit

The Oppenheimer Group/Sunny Valley International
cup plain yogurt 2 tablespoons lemon or lime juice 2 tablespoons honey 3 cups cold cooked white rice 1 Eastern ripe peach, peeled and diced
1 navel orange, peeled and diced 1 cup black or red seedless grapes, halved Salt cup roasted sliced almonds cup chopped fresh mint (optional)
In a large bowl, combine yogurt, lemon or lime juice and honey; mix well. Stir in rice. Gently fold in peaches, oranges and grapes. Add salt to taste. Cover and refrigerate until ready to serve. Garnish with almonds and mint just before serving. Makes 5-6 servings.
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Costco Buyer Tip

Mark DeCosta, Produce
Im a fan of super foods, and these recipes are packed with them. The term was made popular by Dr. Steven Pratt in a series of books, and many other experts have come up with their own lists. These foods are nutrientrich, smart in terms of calories, and delicious. The blueberries and blackberries in the fruit salad are among the top super foods you can nd. Also, the asparagus, snap peas, tomatoes and French green beans in the quinoa salad are great sources of vitamin A, B and C. For good health, keep super foods in your daily diet.
FRANCE FREEMAN
Fresh Garden Quinoa Salad

Alpine Fresh
1 pound Alpine Fresh* asparagus, stems trimmed pound Alpine Fresh* French green beans, trimmed pound Alpine Fresh* sugar snap peas 1 cups quinoa, rinsed and drained cup extra-virgin olive oil 2 tablespoons fresh lemon juice Salt and freshly ground pepper 1-2 teaspoons grated lemon zest 2 tablespoons chopped fresh Italian parsley 1 cup Alpine Fresh* grape tomatoes, halved cup salted roasted pepitas/ pumpkin seeds, for garnish
Cut green vegetables on the diagonal into 1-inch pieces. In a saucepan of boiling salted water, simmer the vegetables until bright green but crisp-tender, about 3-4 minutes. Drain, then place in a bowl of cold water for 1-2 minutes. Drain again and spread on a tray to cool. Pat dry. Toast quinoa in a dry skillet over medium heat, stirring constantly, for about 4 minutes. Put toasted quinoa into a medium pot and add 3 cups water. Bring to a simmer, then reduce the heat to low, cover, and cook for 30-35 minutes. Remove from the heat and let sit, covered, for an additional 5 minutes, or until all the water is absorbed and the quinoa is tender. Set aside, uncovered, to let cool to room temperature. Flu with a fork. In a small bowl, whisk together oil, lemon juice, and salt and pepper to taste. Add lemon zest and parsley. In a large bowl, combine tomatoes, asparagus, beans and peas with the quinoa. Add the dressing and toss. Serve at room temperature or lightly chilled. Garnish with pepitas/pumpkin seeds. Makes 8-10 servings.
Fruit & Panna Cotta Salad

Alpine Fresh
2 tablespoons honey 2 tablespoons lemon juice 1 tablespoon grated lemon zest, divided 2 teaspoons poppy seeds 1 cups Alpine Fresh* fresh-cut or whole mangoes diced into -inch pieces 3 cups Alpine Fresh* fresh-cut pineapples diced into -inch pieces 2 cups Alpine Fresh* blueberries, rinsed and drained 2 cups Alpine Fresh* blackberries, rinsed and drained PANNA COTTA cup skim milk 1 (.25 ounce) envelope un avored gelatin 2 cups heavy cream cup sugar 1 teaspoons vanilla extract
To prepare the panna cotta, pour milk and gelatin into the cream in a saucepan, stirring until completely dissolved. Cook for 1 minute on medium heat, stirring constantly. Remove from the heat, stir in sugar and vanilla, and pour into a bowl. Cool, uncovered, to room temperature. When cool, cover with plastic wrap and refrigerate until set (about 2 hours). Whisk together honey, lemon juice, 1 teaspoon zest and poppy seeds. Combine the fruit in a large bowl and drizzle with honey-lemon dressing, gently tossing to coat. Spoon about cup panna cotta into individual bowls or glasses. Top with fruit. Sprinkle with lemon zest. Makes 8-10 servings.
Recipes developed by Christine W. Jackson, food stylist. * Brands may vary by region; substitute a similar product.
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Three-Grape Sweet Pasta Salad

Four Star Fruit
16 ounces acini di pepe pasta, or 2 cups pearl couscous 6 ounces pineapple juice 1 20-ounce can crushed pineapple cup sugar 2 tablespoons our 2 large eggs, beaten 4 teaspoons lemon juice cup chopped toasted pecans 8 ounces lite whipped dessert topping 4 cups Four Star Fruit* red, green and black grapes (or any combination) Mint leaves, for garnish
Cook pasta or couscous according to package directions, yielding 3-4 cups. Drain and rinse in cold water. Place the pineapple juice in a saucepan. Drain the juice from the can of pineapple into the saucepan; reserve the pineapple. Add sugar, our and beaten eggs to the saucepan and whisk to blend. Cook over medium heat, stirring, until thickened. Remove from the heat and add lemon juice. Add the pasta to the sauce and stir to blend. Refrigerate for at least 6 hours. Add drained pineapple, pecans, whipped topping and grapes to the pasta. Fold to incorporate all ingredients. Transfer to a large serving bowl. Garnish with mint. Makes 10-12 servings.
Recipe developed by Christine W. Jackson, food stylist. * Brands may vary by region; substitute a similar product.
Quinoa Salad with Pomegranate

Windset Farms
1 cup quinoa 1 cups vegetable or chicken stock 2 Fresco* mini cucumbers, diced pound Concerto* grape tomatoes, halved 1 pomegranate, seeds only 1 tablespoon chopped fresh Italian parsley 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro DRESSING 1 shallot, minced 1 garlic clove, minced cup fresh lemon juice (about 2 lemons) cup extra-virgin olive oil teaspoon kosher salt 1 teaspoon sugar teaspoon chili powder teaspoon ground cumin teaspoon ground coriander
Heat a medium skillet over medium heat. Add quinoa and toast for 5 minutes, or until the quinoa starts to pop and turn light brown. Meanwhile, heat stock to boiling in a medium saucepan. Add quinoa and simmer for 15 minutes, or until all the liquid is absorbed. To prepare the dressing, whisk together all the ingredients in a small bowl. In a large bowl, combine warm quinoa with cucumbers, tomatoes, pomegranate seeds, chopped herbs and the dressing. Serve at room temperature. Makes 4-8 servings.
Recipe developed by Executive Chef Dana Reinhardt. * Brands may vary by region; substitute a similar product.
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Black Bean and Pineapple Salad Ol

Del Monte Fresh Produce
3 tablespoons fresh squeezed lime juice 3 tablespoons apricot preserves 1 tablespoon light olive oil 2 15-ounce cans black beans, rinsed and drained 2 cups Gold Extra Sweet Del Monte* pineapple chunks 2 medium ears of corn, cooked and kernels cut from cobs (about 1 cups) cup sliced roasted red bell pepper cup diagonally sliced green onions cup chopped fresh cilantro 1-2 teaspoons minced jalapeo pepper (optional)
To make the dressing, in a small bowl whisk together lime juice, preserves and oil. In a large bowl, combine the remaining ingredients. Add the dressing and toss well. Chill for 2-3 hours to blend avors before serving. Makes 6-8 servings.
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Potato and Avocado Salad with Bacon Dressing

Chilean Hass Avocados
6 bacon slices, nely chopped 2 teaspoons oil cup chopped onions 2 tablespoons our 1 tablespoon sugar or honey Salt 1 teaspoon celery seeds cup white vinegar 1 pinch ground black pepper 2 pounds potatoes, cooked and diced 4 Chilean* Hass avocados, cut into small cubes 2 tablespoons chopped fresh chives (optional)
Southwest Roasted Many-Potato Salad

Cooking spray 2 pounds red, Yukon Gold and purple Washington* potatoes 2 tablespoons extra-virgin olive oil, divided 4 slices bacon, chopped 1 cup chopped white onion 1 medium red bell pepper, chopped 1 medium green bell pepper, chopped 1 jalapeo, chopped 1 teaspoon ground cumin cup chopped green onions 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice teaspoon salt
Wallace Farms/Skagit Valleys Best Produce/Valley Pride

Preheat oven to 450F. Coat a baking sheet with cooking spray. Scrub and rinse potatoes; cut into quarters. Toss potatoes with 1 tablespoon oil. Arrange in a single layer on the prepared baking sheet. Roast until browned and tender, about 18-20 minutes. Transfer to a bowl. While the potatoes are roasting, heat a large nonstick skillet over medium-high heat. Add bacon and cook, stirring occasionally, until starting to brown, about 5 minutes. Stir in onion and cook for 2 minutes. Add bell peppers, jalapeo and cumin. Cook, stirring occasionally, until the peppers are crisp-tender, about 5 minutes. Add to the bowl with the potatoes. Add 1 tablespoon oil, green onions, cilantro, lime juice and salt to the bowl. Toss and serve warm or at room temperature. Makes 8 servings.
In a large pan, cook bacon over medium heat until crisp. Remove from the pan and set aside. Add oil to the same pan. Add onions and cook until they begin to brown. Sprinkle our over the onions, stir to blend, and cook for 1 minute. Add sugar, salt, celery seeds and vinegar. Simmer for 6-7 minutes, or until the vinegar evaporates. Add pepper. Add potatoes and crumbled bacon to the pan. Stir and heat for 1-2 minutes, or until the potatoes are heated through. Transfer to a bowl and let marinate until lukewarm. Fold in avocados. Sprinkle with chives. Makes 6-8 servings.
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Tuna and Mango Sashimi Salad

Freska Produce
16 ounces sashimi-quality tuna steak 2 tablespoons nely chopped green onion, including some of the green 2 tablespoons minced fresh cilantro 3 tablespoons soy sauce 1 tablespoon minced Thai chile 1 teaspoon minced garlic 2 tablespoons minced fresh ginger 2 tablespoons Asian sesame oil 1 tablespoon sesame seeds 1 large ripe Freska* mango, peeled and cut into 1-inch cubes
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Citrus Ahi Tuna Tiradito

Seald Sweet
2 ounces ahi tuna, sliced thin 2 tablespoons Key lime juice 2 tablespoons Seald Sweet* fresh-squeezed Indian River grapefruit juice 1 tablespoon Seald Sweet* fresh-squeezed orange juice 1 teaspoon soy sauce 1 teaspoon wasabi oil 6 leaves fresh cilantro, nely chopped 1 tablespoon sliced shallot 1 small or large avocado, peeled and sliced 1 peeled and sectioned Seald Sweet* clementine or mandarin orange
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Cut tuna into 1-inch cubes and place in a medium UPPLI 2chile. bowl. Add green onion, cilantro, soy sauce and 008 In a small bowl, combine garlic and ginger. V O R I T E In a small saucepan, heat sesame oil until it starts to smoke. Pour over the garlic and ginger. Combine the ginger and tuna mixtures and toss. Cover and refrigerate for 2 hours. Meanwhile, place sesame seeds in a heavy pan over medium heat. Slowly toast the seeds, shaking the pan, until they are golden brown; set aside to cool. Fold mango into the tuna mixture. Serve on salad plates, sprinkled with sesame seeds. Makes 4 servings.
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Place tuna on a serving plate, spreading out. In a small bowl, mix lime, grapefruit, and orange juices, soy sauce and wasabi oil. Pour evenly over the tuna. Sprinkle the tuna with cilantro and shallots. Top with sliced avocado and clementine or mandarin sections. Chill for about 10 minutes. Makes 2-4 servings.
Recipe courtesy of Chef Raymond Mumford, Costa dEste resort. * Brands may vary by region; substitute a similar product.
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Recipe courtesy of Chef Allan Susser, The Great Mango Book. * Brands may vary by region; substitute a similar product.
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Orange, Shrimp and Jicama Salad

Booth Ranches/Sequoia Orange
1 pounds jicama, peeled and cut into thin strips 6-8 navel oranges, zested, peeled and sliced into -inch rounds 20 large shrimp, peeled, cooked and chilled 12 red onion rings, sliced inch thick Grated zest and juice of 4 limes 2 tablespoons chopped fresh cilantro BELL PEPPER OIL red bell pepper, seeded and chopped cup olive oil Salt to taste CILANTRO OIL 1 cup coarsely chopped cilantro cup olive oil Salt to taste
Little Italy Tuna Pizza Salad

Kirkland Signature
2 7-ounce cans Kirkland Signature solid white albacore tuna, drained and aked 2 tablespoons Dijon mustard 4 large (9-inch) pita breads 4 teaspoons Kirkland Signature extra virgin olive oil 3 tablespoons Kirkland Signature shredded Parmigiano Reggiano, divided 6 cups baby arugula or spring salad mix medium red bell pepper, diced medium yellow bell pepper, diced 20 small grape tomatoes (5 ounces) cup prepared balsamic vinaigrette or Italian dressing
To prepare the bell pepper oil, place all ingredients in a blender and blend until smooth; strain. To prepare the cilantro oil, place all ingredients in a blender and blend until smooth; strain. Arrange jicama, orange slices, shrimp and onion rings on 4 dinner plates or large, at pasta bowls. Drizzle with lime juice, cilantro oil and bell pepper oil. Top with cilantro, orange zest and lime zest. Makes 4 entre servings. Tip: The jicama can be replaced with 1 pound of lightly blanched sugar snap peas.
Recipe created by Chef Bill Hassett, Booth Ranches, LLC.
In a small bowl, gently combine tuna and mustard. Set aside. Lightly coat the entire surface of each pita with oil and sprinkle the top side with 1 teaspoon Parmigiano Reggiano. Heat a skillet over medium-high heat. Grill each pita, cheese side up, for about 1-2 minutes, then ip and grill the other side for about 1-2 minutes, or until the edges are toasted and crisp. Remove from the pan and place on a plate. Top each pizza crust with arugula or salad mix, the tuna mixture, bell peppers and tomatoes. Drizzle with dressing and sprinkle with the remaining Parmigiano Reggiano. Makes 4 servings.
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Chefs Choice
Myra Goodman
Myra Goodman and her husband, Drew, founded Earthbound Farm in their Carmel Valley, California, backyard 27 years ago. Myras cooking is inspired by the fresh, avorful and healthy harvest of their organic farm, which led her to establish one of the countrys rst certi ed organic kitchens. Her latest cookbook is The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet (Workman Publishing, 2010).
Heirloom Lettuce Salad with Apples, Pecans and Gorgonzola

Earthbound Farm
Recipes developed by Myra Goodman 6 cups Earthbound Farm* organic heirloom lettuce leaves, torn into bite-size pieces, carefully rinsed and dried (or substitute Earthbound Farm organic spring mix or washed butter lettuce) 1 large or 2 small Earthbound Farm* organic apples, peeled, quartered, cored and thinly sliced cup pecan pieces, toasted cup crumbled Gorgonzola cheese LIGHT BALSAMIC VINAIGRETTE
cup extra-virgin olive oil 2 tablespoons balsamic vinegar

2 teaspoons minced shallot 2 teaspoons Dijon mustard teaspoon salt Freshly ground black pepper, to taste
Orecchiette with Broccolette

Earthbound Farm
Coarse sea salt or kosher salt 4 cups (12 ounces) orecchiette pasta 10 ounces Earthbound Farm* organic broccolette, ends trimmed, stalks cut into 1-inch pieces (4 cups), or substitute baby broccoli or broccolini cup olive oil 5 canned anchovies, mashed to a paste with a fork 4 fresh garlic cloves, peeled and minced Pinch of dried red pepper akes, or more to taste Grated zest of 2 lemons, preferably Meyer lemons 1 cups freshly grated Parmesan or Pecorino Romano cheese, divided
To prepare the vinaigrette, place all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. (The dressing can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.) Place lettuce in a large bowl and toss with half of the vinaigrette. Divide the lettuce among 4 salad plates. Place apples in the same bowl, drizzle with a small amount of dressing, and toss to coat. Divide the apples among the salad plates. Sprinkle pecans and cheese over the salads. Drizzle with additional dressing, if desired, and serve immediately. Serves 4 as a side salad.
Both recipes from The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet, 2010, Myra Goodman. * Brands may vary by region; substitute a similar product.
Bring 4 quarts water to a boil in a large covered pot over high heat. Add 2 tablespoons coarse sea salt and stir in orecchiette. Cook, stirring once or twice, for 6 minutes. Then add broccolette and cook until the pasta is al dente and the broccolette is tender, 6 more minutes. A few minutes before the pasta and broccolette are cooked, pour olive oil into a large skillet (at least 12 inches in diameter) and heat over medium heat. When the oil is hot, add anchovies, garlic cloves and red pepper akes. Cook, stirring frequently, until the anchovies dissolve and the mixture is hot, about 2 minutes. Reserve 1 cup of the cooking liquid, then drain the pasta broccolette mixture into a colander. Transfer the mixture to the skillet and cook for 2-3 minutes, stirring frequently, adding some of the hot pasta cooking water to the skillet if the mixture seems dry. Add lemon zest and 1 cup of the cheese, stirring to coat. Transfer the pasta to a warmed platter and sprinkle with the remaining cup cheese. Serve hot. Makes 4 servings.
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Jamie Purviance
Costco member Jamie Purviance is a national grilling expert, a 2010 James Beard Award nominee, and author of the recently released Webers Time to Grill and several bestselling companion books. He has been a guest chef at the James Beard House in New York City, and has been featured on many TV shows, including NBCs Today, CBSs Early Show and The Oprah Winfrey Show.
Grilled Pizzas with Sausage and Black Olives

Tarantino
Recipes developed by Jamie Purviance 2 links ( pound) Tarantino* mild Italian sausage 1 pounds premade pizza dough Olive oil Salt 1 package (12 ounces) grape tomatoes 1 small eggplant, cut crosswise into -inch slices 2 cups grated mozzarella cheese 24 Kalamata olives
Tomato and Sausage Strata

Tarantino
9 links Tarantino* breakfast sausage tablespoon unsalted butter 8 cups cubed (-inch) Italian bread (or other crusty bread) 1 pint small grape tomatoes 1 roasted red pepper, peeled and cut lengthwise into -inch slices 6 ounces mozzarella cheese, cut in - to -inch cubes 8 large eggs 1 cups whole milk 2 teaspoons nely chopped fresh rosemary 2 teaspoons nely chopped fresh oregano teaspoon kosher salt teaspoon ground black pepper cup grated Parmesan cheese
Remove the sausage meat from the casings and break the meat into -inch chunks. In a small skillet, saut the sausage over medium heat until the meat is cooked through. Remove the sausage with a slotted spoon and set aside. Prepare the grill for direct cooking over medium heat (350F-450F). Divide the pizza dough into 4 equal pieces. Lightly brush four 9-inch squares of parchment paper on one side with oil. Flatten each piece of dough on a sheet of parchment paper. Each round should be about inch thick and 8 inches in diameter. Lightly brush the tops with oil and sprinkle with salt. Let the rounds sit at room temperature for 5-10 minutes. Grill the tomatoes and eggplant over direct medium heat, with the lid closed as much as possible, until the tomato skins burst and the esh becomes very soft and the eggplant is tender, turning once or twice. The tomatoes will take about 5 minutes, and the eggplant will take 8-10 minutes. Put the tomatoes in a bowl and crush with a spoon or fork. Cut the eggplant into a medium dice. Place the dough on the cooking grate with the paper sides facing up. Grill over direct medium heat until the dough is well marked and rm on the underside, 2-5 minutes, rotating as needed for even cooking. Discard the parchment paper. Transfer the crusts to a work surface with the grilled sides facing up. Evenly divide the tomatoes, cheese, eggplant, sausage and olives over the crusts. Return the pizzas to the grill and cook over direct medium heat, with the lid closed as much as possible, until the cheese is melted and the bottoms of the crusts are crisp, 2-5 minutes, rotating the pizzas occasionally for even cooking. Transfer to a cutting board and cut into wedges. Serve warm. Makes 4 servings.
All recipes adapted from Webers Time To Grill, by Jamie Purviance. Used with permission. 2011 Weber-Stephen Products LLC. * Brands may vary by region; substitute a similar product.
Prepare the grill for direct cooking over medium heat. Grill the sausages over direct medium heat until they are cooked through, about 8-10 minutes, turning occasionally. Set the sausages aside. Grease a 12-inch cast iron skillet with the butter and add the bread cubes. Halve the cooked sausages lengthwise and then cut them crosswise into thin slices. Scatter the sausages, tomatoes, roasted pepper and mozzarella evenly over the bread. In a large mixing bowl, whisk the eggs, milk, rosemary, oregano, salt, and pepper. Drizzle the egg mixture into the skillet and mix thoroughly. Top with the Parmesan cheese, cover with foil, and refrigerate overnight. Prepare the grill for direct cooking over medium-low heat. Remove the foil from the skillet and grill until the bread is toasted and the center of the strata is rm, 30-40 minutes (any liquid will re-absorb upon resting, but a knife inserted into the center of the strata should come out free of uncooked egg). Let cool for 10 minutes, then slice and serve warm. Makes 8 servings.
Chefs Choice
89
Sausage-Stuffed Zucchini with Roasted Pepper Sauce

Tarantino
SAUCE 4 large plum tomatoes, about 1 pound total 1 small yellow onion, cut crosswise into -inch slices 2 small bell peppers, 1 red and 1 yellow 2 tablespoons each nely chopped fresh basil leaves and nely chopped fresh oregano leaves 2 garlic cloves 2 tablespoons red wine vinegar 1 teaspoon kosher salt
teaspoon ground black pepper cup extra-virgin olive oil

4 medium zucchini, about 2 pounds total, each cut in half lengthwise 4 links (1 pound) Tarantino* mild Italian sausage, casings removed 1 cup shredded Romano cheese cup panko bread crumbs
Prepare the grill for direct cooking over medium heat (350F-450F). Grill the tomatoes, onions and peppers until the tomatoes are blistered and the skins are split, the onions are soft, and the peppers are blackened and blistered, turning every few minutes. The tomatoes and onions will take 8-10 minutes; the peppers 10-15 minutes. Place the peppers in a bowl and cover tightly with plastic wrap to allow the skins to steam and loosen for about 10 minutes. When cool enough to handle, pull the skins from the tomatoes and cut out the stem ends. Remove and discard the outermost rings from the onion slices if they
are dried and charred. Peel, core and seed the peppers. Pulse the tomatoes, onions, peppers, basil, oregano, garlic, vinegar, salt and pepper in a food processor until a semi-smooth sauce is created. With the motor running, slowly add the oil. Transfer the sauce to a medium saucepan and heat over low heat to warm through and thicken for a few minutes, stirring occasionally. With the cut sides of the zucchini facing up, lightly score the esh to inch in from the edges all the way around. Using a small spoon or melon baller, and using the scored edges as guides, carefully scoop out and discard the esh and seeds, leaving what looks like a boat with uniformly thick walls. In a medium bowl gently combine the sausage meat, cheese, bread crumbs and cup of the tomato and pepper puree. Divide the mixture evenly among the zucchini boats, spreading it and lightly pressing it to ll the shells completely. Grill the stu ed zucchini over direct medium heat until the sausage is cooked through and no longer pink, about 15 minutes. Using a wide spatula, carefully remove them from the grill. Serve on a bed of rice or pasta, if desired, and top each with some of the warm sauce. Pass any remaining sauce. Makes 4-6 servings.
90
Connie Guttersen
Dr. Connie Guttersen, R.D., Ph.D., is a renowned registered dietitian and culinary professional, New York Times bestselling author of The Sonoma Diet and a nutrition instructor at the Culinary Institute of America. Dr. Guttersen has spent her career focusing on developing avorful and nutritious approaches to healthy eating and weight reduction. Her latest book is The New Sonoma Cookbook (Sterling, 2011).
FAITH ECHTERMEYER
Grilled Moroccan Pork Tenderloin Kabobs recipe on page 92

Chefs Choice 91
Grilled Moroccan Pork Tenderloin Kabobs

Delano Farms
Recipes developed by Connie Guttersen 2 tablespoons chopped fresh at-leaf parsley 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 8 cloves garlic, minced (4 teaspoons minced) 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed 1 teaspoons coriander seeds, ground, or 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon grated fresh ginger
teaspoon freshly ground

black pepper
teaspoon kosher salt teaspoon cayenne pepper

or crushed red pepper
teaspoon ground turmeric

1 1-pound pork tenderloin, cut into 1-inch cubes 2 cups Delano Farms* red, black or green seedless grapes (or some of each)
For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper and turmeric until combined. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinate in the refrigerator for 1-2 hours. On eight 12-inch skewers, alternately thread pork and grapes, leaving a -inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10-12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Makes 4 servings. Tips: If using wooden skewers, soak in enough water to cover for at least 1 hour before using. Also, you may substitute 1 pound skinless, boneless chicken breast halves for the pork. And try a variety of grapes for a colorful kabob.
Recipe courtesy of NewSonomaDiet.com. * Brands may vary by region; substitute a similar product.
Grape & Arugula Salad

Delano Farms
2 cups arugula 2 cups romaine leaves, shredded 1 cup Delano Farms* red, green or black seedless grapes, cut in half 1 teaspoon lemon zest Salt and pepper to taste 3 tablespoons Concord Grape Balsamic Vinaigrette (recipe at right)
cup slivered almonds, toasted 2 tablespoons blue cheese, crumbled

GRAPE BALSAMIC VINAIGRETTE cup unsweetened Concord grape juice 1 tablespoon balsamic vinegar 2 tablespoons extra-virgin olive oil Salt and pepper to taste
Grilled Moroccan Pork Tenderloin Kabobs photo on page 91
To make the vinaigrette, place grape juice in a small saucepan. Reduce by half. Remove from heat and cool. (Note: Keep an eye on the reducing grape juice. It will burn if it reduces too far.) Stir in balsamic vinegar and whisk in extra-virgin olive oil. Season with salt and pepper. Place the arugula and romaine in a bowl. Add grapes and lemon zest. Season with salt and pepper, then dress with vinaigrette. Divide between 4 plates. Top with almonds and blue cheese. Makes 4 servings. Tips: Cutting the grapes in half makes them easier to eat. Seasoning the greens before dressing allows them to take on the avor of the salt and pepper more readily than after they are coated with vinaigrette. For variations, replace arugula with watercress, endive or red leaf lettuce.
Recipe courtesy of The New Sonoma Cookbook (Sterling, 2011). * Brands may vary by region; substitute a similar product.
92
California Chicken Salad

Delano Farms
1 pound cooked chicken breast, cubed 2 Granny Smith apples, cored and chopped 1 cup celery, peeled and chopped (2 stalks) cup scallions, chopped 2 tablespoons fresh at-leaf parsley, chopped cup light dairy sour cream cup red wine vinegar 3 tablespoons mayonnaise or salad dressing teaspoon kosher salt teaspoon freshly ground black pepper cup chopped walnuts, toasted 1 cup Delano Farms* red globe grapes, halved and seeded 6 cups mixed salad greens, torn
In a large bowl combine chicken, apples, celery, scallions and parsley. In a small bowl, combine sour cream, red wine vinegar, mayonnaise, kosher salt and pepper. Add to chicken mixture. Stir in walnuts and grapes. Divide greens among 6 serving plates; top with chicken mixture. Makes 6 servings. Tip: Replace the sour cream with yogurt for a di erent taste.
Recipe courtesy of The New Sonoma Cookbook (Sterling, 2011). * Brands may vary by region; substitute a similar product.
Chefs Choice
93
94
Jamie Oliver
Jamie Oliver is one of the worlds best-loved television personalities and one of Britains most famous exports. He has starred in seven television series, including ABC-TVs Emmy Award-winning Jamie Olivers Food Revolution. His latest cookbook project is Jamie Olivers Meals in Minutes. Oliver lives in London with his wife and four children. Visit www.jamieoliver.com for news, recipes, tips and more.
DAVID LOFTUS
Chicken Fajitas
Coleman Natural Foods
1 red bell pepper 1 medium red onion 2 Coleman Organic* skinless, boneless chicken breasts 1 teaspoon smoked paprika Small pinch of ground cumin 1 lime Recipes developed by Jamie Oliver Olive oil Sea salt and freshly ground black pepper 4 our tortillas cup sour cream or natural yogurt 1 cup guacamole 4 ounces Cheddar cheese SALSA 1 fresh red or green chile, to your taste 15 ripe grape or cherry tomatoes Small bunch fresh cilantro Sea salt and freshly ground black pepper 1 lime Extra virgin olive oil
Perfect Roast Chicken

Coleman Natural Foods
1 Coleman Organic* fresh whole chicken (from 3 to 5 pounds) 2 medium onions 2 carrots 2 stalks celery 1 bulb of garlic Olive oil Sea salt and freshly ground black pepper 1 lemon 1 small bunch of fresh thyme, rosemary, bay, or sage, or a mixture
Put the grill pan on a high heat. Halve and seed the bell pepper and cut it into thin strips. Peel, halve and nely slice the onion. Slice the chicken lengthways into long strips roughly the same size as the bell pepper strips. Put the bell peppers, onion and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of salt and pepper, and mix well. Set aside to marinate. To make the salsa, nely chop the chile and roughly chop the tomatoes and cilantro. Put the chile and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add a lug of olive oil; stir in cilantro. Use a pair of tongs to put all the pieces of bell pepper, onion and chicken into the preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they dont burnjust lightly chargrill. Warm the tortillas in a microwave or a warm dry frying pan. Divide the warmed tortillas among your serving plates. At the table, carefully serve the chicken and vegetables straight from the hot grill pan. Be sure to put it down on top of something that wont burn, like a chopping board. Before placing everything on plates, halve the remaining lime and squeeze the juices over the sizzling pan. Serve with bowls of sour cream and guacamole alongside Cheddar, a grater and the fresh salsa. Makes 2 servings.
Take the chicken out of the refrigerator 30 minutes before it goes into the oven. Preheat the oven to 475F. Wash and roughly chop the vegetables (no need to peel them). Break the garlic bulb into cloves, leaving them unpeeled. Pile all the vegetables and garlic into the middle of a large roasting pan and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chickens cavity, with the bunch of herbs. Place the chicken on top of the vegetables in the roasting pan and put it into the preheated oven. Turn the heat down immediately to 400F and cook the chicken for 1 hour 20 minutes, or until the internal temperature is 165F. Note: Cooking time varies depending on the size of the chicken. Baste the chicken with pan juices halfway through cooking. When cooked, take the pan out and transfer the chicken to a board to rest for 15 minutes or so. Cover with aluminum foil and a kitchen towel until serving. Makes 4-6 servings.
From Jamies Food Revolution by Jamie Oliver 2008, 2009. Photographs David Loftus and Chris Terry 2008, 2009. Published by Hyperion. All Rights Reserved.
Chefs Choice
95
96
Ellie Krieger
Ellie Krieger is the host of Healthy Appetite and the author of the bestsellers The Food You Crave and So Easy and the brand-new Comfort Food Fix. A registered dietitian, she has a masters degree in nutrition from Columbia University. Krieger is a regular columnist for Fine Cooking and Food Network magazines and lives in New York City. Get more recipes and healthy living tips at www.EllieKrieger.com.
Apple and Spinach-Stuffed Pork Chops with Mustard Wine Sauce

Rainier Fruit Company
Recipes developed by Ellie Krieger 2 tablespoons olive oil 1 small red onion, chopped 1 Rainier Fruit* Fuji apple, unpeeled, cored and cut into -inch pieces 1 large clove garlic, minced 3 cups lightly packed fresh baby spinach leaves (about 3 ounces) cup prepared sauerkraut, drained Four -inch-thick center cut, bone-in pork loin chops (about 8 ounces each)
black pepper 2 teaspoons all-purpose our 1 teaspoons ground turmeric 1 teaspoon caraway seeds 1 tablespoon Dijon mustard cup fruity white wine, such as Riesling 1 cups low-sodium chicken broth
teaspoon salt teaspoon freshly ground
Phyllo Cherry Turnovers

Rainier Fruit Company
3 tablespoons cornstarch 3 tablespoons fresh lemon juice 1 cup water cup granulated sugar 1 pound Rainier Fruit* sweet cherries, pitted and halved (about 3 cups) 8 sheets frozen phyllo dough, thawed 3 tablespoons canola oil
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the apple and cook, stirring, until tender, about 4 minutes. Add the garlic and spinach and continue to cook until the spinach is just wilted, about 2 minutes. Stir in the sauerkraut until well combined. Transfer to a bowl and allow to cool. Slice each pork chop horizontally to the bone, making a pocket for the stu ng. Stu the spinach-apple mixture into the pockets, skewering to close with toothpicks, if necessary. Season the outside of the chops with salt and black pepper. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the pork chops and cook until just cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the our to the skillet and cook, stirring constantly, until a shade darker, about 1 minute. Add the turmeric and caraway and cook, stirring, 1 minute more. Whisk in the mustard, wine, and broth and simmer, whisking occasionally, until reduced and thickened, about 5 minutes. Pour the mustard sauce over the pork and serve. Makes 4 servings. Nutritional information: Each serving has 430 calories, 16 g total fat, 53 g protein, 13 g carbohydrates, 3 g ber, 155 mg cholesterol, 530 mg sodium.
Both recipes from Comfort Food Fix by Ellie Krieger ( John Wiley & Sons, 2011). * Brands may vary by region; substitute a similar product.
Preheat the oven to 375F. Place the cornstarch, lemon juice, water and sugar in a saucepan and whisk until the cornstarch is dissolved. Add the cherries, turn the heat to medium-high, and, stirring, bring to a boil. Reduce the heat to mediumlow and simmer until the cherries have softened and the mixture has thickened, 10 to 12 minutes. Remove from the heat and let cool completely. Place 1 sheet of the phyllo on a clean, dry work surface and brush lightly with some of the oil. Layer another sheet on top. Cut the phyllo stack in half lengthwise. Spoon about cup of the cherry lling onto one of the phyllo stacks about 2 inches from the top. Fold the top corner of the phyllo stack over the lling to form a triangle-shaped pocket. Continue to fold the pocket down the strip of phyllo in a way that maintains the triangle shape. Repeat with another cup of lling and the second stack of phyllo, then brush the outside of each triangle lightly with oil. Repeat with the remaining phyllo, lling and oil. Place the turnovers on a baking sheet. Bake until crisped and browned, about 20 minutes. Serve warm or at room temperature. Makes 8 servings. Tips: You can substitute Rainier Fruit* blueberries for the cherries in this recipe. Or, for a colorful and tasty option, use a mixture of blueberries and cherries. Nutritional information: Each serving has 180 calories, 7 g total fat, 2 g protein, 31 g carbohydrates, 2 g ber, 0 mg cholesterol, 95 mg sodium.
Chefs Choice
97
98
Tony Seta
Master Chef Tony Seta is the creative force behind menus at numerous leading restaurants and food manufacturers across the country. He has worked closely with Gold Kist Farms in product development. Setas passion is creating innovative signature dishes that thrill his clients and their consumers alike.
Fire Beer Marinade

Pilgrims/Gold Kist Farms
Recipes developed by Tony Seta
The blend of chipotle in adobo, vinegar, onions and beer with pineapple res up this dish!
6 slices pineapple (rings) 6 Gold Kist Farms* boneless, skinless chicken thighs (about 5 ounces each) 12 ounces prepared salsa, for serving
MARINADE peppers in adobo sauce 12 ounces beer 1 cup onions cut in small dice 2 tablespoons molasses 1 tablespoon kosher salt cup balsamic vinegar cup cider vinegar cup salad oil
cup chopped canned chipotle
Grilled Chicken Breasts San Antonio

Pilgrims/Gold Kist Farms
4 8-ounce Gold Kist Farms* boneless, skinless chicken breasts Canola oil 2 tablespoons barbecue spice 6 tablespoons Sweet Baby Rays or other barbecue sauce 4 slices smoked Gouda cheese
To prepare the marinade, combine all ingredients in a bowl; blend well. Place the pineapple rings and cup of the marinade in a 1-quart resealable bag and seal. Place chicken thighs in a 1-gallon resealable bag and cover with all but cup of the remaining marinade. Marinate the chicken and the pineapple rings in the refrigerator for 3-4 hours. Preheat the grill to 375F. Grill the chicken until it is golden brown on both sides and the internal temperature is 165F, basting with the reserved marinade. While the chicken is grilling, grill the pineapple on both sides to a golden brown. Place the chicken thighs on a platter with the grilled pineapple on top of or under the thighs. Serve with your favorite salsa. Makes 6 servings.
Preheat the grill to 375F. Brush each chicken breast with oil on both sides, then season with barbecue spice. Place the chicken breasts on a clean grill and cook to a golden brown on one side. Then turn over and cook for 2 minutes. Brush the cooked side with barbecue sauce and cook for 2 minutes, then brush again with barbecue sauce and place a slice of cheese on each sauced chicken breast. Grill the chicken breasts until the internal temperature is 165F and the cheese has melted. Makes 4 servings. Tip: Serve these chicken breasts on a bed of red onion cilantro coleslaw.
Chefs Choice
99
Lidia Matticchio Bastianich

Lidia Matticchio Bastianich is the author of the recently published Lidias Italy in America. She has written six other books, ve of which have been accompanied by nationally syndicated public television series. She owns several award-winning restaurants and gives lectures on Italian cuisine throughout the country. For more, see www.lidiasitaly.com.
CHRISTOPHER HIRSHEIMER
Salmon with Mustard Sauce

SeaMazz
Recipes developed by Lidia Matticchio Bastianich 4 pieces SeaMazz frozen skinless salmon llets, thawed Flour for dredging 2 tablespoons vegetable oil 3 tablespoons unsalted butter cup dry white wine Salt and freshly ground pepper, to taste 2 tablespoons Dijon mustard cup sh stock (see tips) Juice of lemon cup heavy cream
Lightly our the salmon. In a large, non-reactive skillet, heat the oil, add the salmon and saut over moderate heat until golden, turning once, about 3 minutes per side. Set the salmon aside and discard the oil from the pan. Add the butter, wine and salt and pepper to the pan, and bring to a simmer. Add the mustard, sh stock and lemon juice. Simmer over moderately high heat for 5 minutes. Gradually add the cream, stirring constantly, and simmer until slightly thickened, about 5 minutes. Add the salmon to the sauce and simmer until the sh is well coated and the sauce is reduced to cup, about 3 minutes longer. With a spatula, carefully transfer the llets to serving plates. Strain the sauce, spoon a little over each llet and serve the remainder in a sauceboat. Makes 4 servings. Tips: If you dont make your own sh stock, you can nd a packaged brand in some stores; or, a vegetable stock can be substituted in most sh recipes. This is a dish that could stand up to a light red wine. Otherwise, a lightly acidic white such as Pinot Grigio would be my choice.
Recipe adapted from La Cucina di Lidia, by Lidia Matticchio Bastianich and Jay Jacobs (Doubleday, 1990).
Roast Lobster with Bread Crumb Topping

SeaMazz
6 SeaMazz frozen lobster tails, thawed 1 cup dry bread crumbs 2 tablespoons chopped fresh Italian parsley teaspoon kosher salt extra-virgin olive oil 2 cups dry white wine Lemon wedges for garnishing
cup plus 3 tablespoons
Arrange a rack in the center of the oven, and heat it to 400F. Cut the shells of the lobster tails lengthwise, pry the shells slightly open and loosen the meat. Arrange the lobster tails on a rimmed baking sheet, cut sides up. Toss together the bread crumbs, chopped parsley and teaspoon of the salt in a bowl; drizzle in cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir. Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (dont let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 10-12 minutes, until the lobster tails are cooked through and the crumbs are crisp and golden. Serve the lobster tails immediately, placing one on each dinner plate, or all on a big platter to share family-style. Spoon any juices in the pan over the tails; place lemon wedges on the plates or platter. Makes 6 servings.
Recipe adapted from Lidia Cooks from the Heart of Italy, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Alfred A. Knopf, 2009).
Chefs Choice 101
Spaghetti with Breaded Shrimp

SeaMazz
1 pound spaghetti 1 cup all-purpose our 2 large eggs Kosher salt 2 cups ne dry bread crumbs 1 pound SeaMazz easy-peel U-15 or larger shrimp, thawed and peeled, tails left on 4 tablespoons unsalted butter 3 tablespoons olive oil 2 garlic cloves, sliced 2 cups small broccoli orets 2 cups sliced cremini mushrooms 1 cup 1-inch pieces asparagus 1 teaspoon kosher salt Pinch peperoncino akes Vegetable oil, for frying 1 bunch scallions, nely chopped 1 cup grated Grana Padano or Parmigiano-Reggiano 1 lemon, cut in 6 wedges
Bring a large pot of salted water to boil for pasta. Slip the spaghetti into the pot and cook until al dente. Reserve 1 cups of the pasta water. Pour the our into one shallow bowl, beat the eggs with a pinch of salt in another and spread the bread crumbs in a third. Season the shrimp with salt, then dredge them in the our, tapping o the excess. Dip the shrimp in the egg, letting excess drip back into the bowl, then dredge them in the bread crumbs. Set the breaded shrimp aside.
To make the pasta sauce, melt 2 tablespoons of the butter in the olive oil in a large skillet over medium heat. Add the garlic and let sizzle for a minute until fragrant. Add the broccoli, mushrooms and asparagus and season with the salt and peperoncino. Saut the vegetables, tossing occasionally, until they begin to wilt, about 3 minutes. Ladle in cup pasta water, cover the skillet and let cook until the vegetables are almost tender, about 5 minutes. Heat inch vegetable oil in another skillet over medium heat. Fry the shrimp in batches until crispy and golden, about 3 minutes per side. Drain on paper towels and season with salt. Keep the shrimp warm while you nish the pasta. Once the vegetables in the sauce are almost tender, uncover and add the scallions and 1 cup pasta water. Bring the sauce to a simmer and cook until reduced and the vegetables are tender, about 8-10 minutes. Plop the pasta directly into the sauce. Add the remaining 2 tablespoons butter and toss to melt. Remove from heat and toss with the grated cheese. Serve the pasta in bowls, topping each serving with 3 or 4 breaded shrimp. Serve with lemon wedges to squeeze over the shrimp. Makes 4-6 servings.
Recipe adapted from Lidias Italy in America, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Alfred A. Knopf, 2011).
Matt Scialabba and Melissa Pellegrino

Matt Scialabba and Melissa Pellegrino are a husband-and-wife cooking and writing team who met while studying in Italy, where they learned the secrets of authentic regional cuisine. They are authors of The Italian Farmers Table (ThreeForks/Globe Pequot Press, 2010; www.theitalianfarmerstable.com). They are working on a sequel to be published in spring 2012.
Gemelli with Braised Fennel, Raisins and Pine Nuts recipe on page 104
Chefs Choice 103
Gemelli with Braised Fennel, Raisins and Pine Nuts

Garofalo
Recipes developed by Matt Scialabba and Melissa Pellegrino 1 large fennel bulb with fronds attached 1 tablespoon extra-virgin olive oil 2 ounces pancetta, cut into -inch dice 1 leek, white and light green parts, trimmed, cleaned and thinly sliced Kosher salt
cup low-sodium chicken broth cup golden raisins cup pine nuts, toasted
12 ounces Garofalo* organic gemelli (see note) Freshly ground black pepper Grated Parmigiano-Reggiano, for serving
Reserve cup chopped fennel fronds. Cut the fennel bulb in half, core it, and then thinly slice; set aside in a bowl. Heat oil in a 12-inch straight-sided skillet over medium heat. Add pancetta and cook until it has rendered its fat and is starting to crisp, 5-8 minutes. With a slotted spoon transfer to a plate lined with paper towels. Pour o all but a thin layer of fat. Add the fennel and leeks and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned, 3-4 minutes. Add chicken broth and bring to a simmer. Reduce the heat and cover with a lid. Cook the vegetables until they are meltingly tender, about 20 minutes. Remove the cover and add the pancetta to the pan along with the raisins and pine nuts. Cook until the avors meld and the fennel mixture darkens slightly, 8-10 minutes. Bring a large pot of well-salted water to a boil over high heat. Drop in gemelli and cook according to package directions. Reserve cup of the cooking water. Drain the pasta well. Toss the pasta with the fennel sauce, adding the reserved pasta water as needed. Toss in the reserved fennel fronds and season to taste with salt and pepper. Serve with grated Parmigiano-Reggiano on the side. Makes 4 servings. Note: You can try other Garofalo cut pastas in this recipe.
Mushroom, Rosemary and Walnut Pesto with Spaghetti

Garofalo
cup walnuts 1 garlic clove cup parsley leaves 1 tablespoons chopped fresh rosemary 1 pounds crimini mushrooms, stemmed and quartered
3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound Garofalo* spaghetti Grated Parmigiano-Reggiano, for serving
Gemelli with Braised Fennel, Raisins and Pine Nuts photo on page 103
In a food processor tted with a blade attachment, pulse walnuts, garlic, parsley and rosemary until coarsely chopped. Add mushrooms and pulse until very nely chopped, but not a paste. Heat oil in a 12-inch skillet over medium-low heat. Add the mushroom mixture, 1 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the mushrooms darken and become fragrant, 5-7 minutes. Set aside in the pan. Bring a large pot of well-salted water to a boil. Drop spaghetti into the water and cook according to package directions. Reserve 1 cup of pasta water and then drain the pasta. Put the mushrooms over medium heat. Add cup of the reserved pasta water and scrape up any browned bits with a wooden spoon from the bottom of the pan. Add the spaghetti and toss to coat, adding pasta water, 1 tablespoon at a time, if the sauce seems dry. Serve with grated cheese on the side. Makes 6 servings.
Baked Penne with Eggplant

Garofalo
Kosher salt 8 ounces Garofalo* organic penne 3 tablespoons extra-virgin olive oil 1 garlic clove, smashed 1 medium-sized eggplant (about 12 ounces), cut into -inch pieces 1 cups shredded scamorza cheese or mozzarella, divided (see note) 1 cup ricotta cup grated Parmigiano-Reggiano 1 28-ounce can whole plum tomatoes, crushed in a bowl with their juices cup sliced basil leaves
Bring a large pot of well-salted water to a boil over high heat. Drop in pasta and cook until just tender, 6 minutes. Drain the pasta and set aside. Heat oil in a 12-inch skillet over medium heat. Add garlic and cook until lightly golden and the oil is fragrant, 1-2 minutes. Discard the garlic. Add eggplant and
a pinch of salt and cook until just tender and lightly browned, 4-6 minutes. Position a rack in the center of the oven and preheat the oven to 425F. In a large bowl mix together the eggplant, 1 cup shredded scamorza (or mozzarella), ricotta, Parmigiano and tomatoes. Add the pasta, basil and a pinch of salt and mix until combined. Spread the mixture out into a 13-by-9-inch baking dish. Top with the remaining cup scamorza. Bake until the cheese is melted and browned, 25-30 minutes. Let cool for about 10 minutes before serving. Makes 6-8 servings. Note: Scamorza is a rm Italian cows-milk cheese.
Chefs Choice 105
Mary Ann Esposito

Mary Ann Esposito is the host of the long-running PBS series Ciao Italia. She is the author of 11 Italian cookbooks, including Ciao Italia Pronto!, Ciao Italia Five-Ingredient Favorites, Ciao Italia Slow and Easy and her latest, Ciao Italia Family Classics. She lives in Durham, New Hampshire, with her husband, Guy.
BEN FINK
Risotto with Pork Sausage and Greens

Premio
Recipes developed by Mary Ann Esposito
In my kitchen, a risotto made with beet greens and pork sausage is a requested favorite. I serve this as a main dish and team it with a salad and fresh fruit for a healthy and balanced meal.
Swiss chard, stemmed and washed 3 tablespoons extra-virgin olive oil, divided 1 garlic clove, minced 1 small onion, peeled and diced teaspoon hot red pepper akes or hot red pepper paste
pound beet greens, spinach, or
sausages, casings removed 1 cups Arborio rice cup dry white wine 2 cups hot tomato juice 2 to 3 cups hot chicken broth cup grated ParmigianoReggiano cheese Salt and black pepper
pound Premio* mild or hot Italian
Sausage and Barley Soup

Premio
cup pearled barley 1 tablespoon extra-virgin olive oil 1 pound Premio* mild or hot Italian sausages 1 medium onion, chopped 2 celery stalks, thinly sliced 2 large carrots, thinly sliced 1 small fennel bulb (white part only), chopped
1 sweet red bell pepper, cored, seeded, and chopped 1 28-ounce can diced plum tomatoes 1 medium zucchini, cut in half lengthwise, then cut into thin half-moons cup minced at-leaf parsley teaspoon hot red pepper akes Salt and black pepper
Drop the greens into a pot of boiling water and cook them just until wilted. Drain, cool, squeeze dry, and coarsely chop them. Set aside. Heat 1 tablespoons of the oil in a medium saut pan and add the garlic and the greens. Cook for 2 minutes over medium heat. Transfer the mixture to a bowl and set aside. In a heavy-bottomed, 2-quart saucepan, heat the remaining 1 tablespoons olive oil over medium heat. When it is hot, stir in the onion, red pepper akes, and sausage. Cook, breaking up the sausage, until the onion softens and the meat begins to brown slightly. Stir in the rice and mix to coat the rice well. Pour in the wine and stir until it evaporates. Begin adding the tomato juice in -cup increments. Cook and stir, allowing the rice mixture to absorb each addition before adding more. Add the broth in -cup increments, continuing to cook and stir until the rice mixture is creamy and the rice is still rm but cooked through. You may not need all the broth. Stir in the greens and grated cheese. Season with salt and pepper to taste and serve immediately. Makes 6 servings.
Both recipes adapted from Ciao Italia Family Classics, to be published by St. Martins Press in October 2012. * Brands may vary by region; substitute a similar product.
Put the barley in a large saucepan and cover it with 2 cups of cold water. Bring to a boil, lower the heat, and cook until the barley is tender. Drain it in a colander and transfer to a bowl. Heat the olive oil in a saut pan over medium heat. Add the sausages and cook until browned. Transfer the sausages to a cutting board and allow them to cool for 5 minutes. Slice into -inch-thick rounds and refrigerate until needed. Put the onion, celery, carrots, fennel and bell pepper in a soup pot. Cover the ingredients with water by 2 inches. Bring to a boil then lower the heat to medium, cover, and allow the vegetables to cook until they soften. Stir in the tomatoes and their juice and 2 cups of water. Bring to a boil, lower the heat to medium, and cook for 5 minutes. Stir in the zucchini, parsley and red pepper akes and cook 2 minutes longer. Add the sausage and barley, cover, and cook about 5 minutes longer, just until everything is hot. Season with salt and pepper to taste and ladle into bowls. Makes 8 servings.
Chefs Choice 107
Aaron McCargo, Jr.

Aaron McCargo, Jr., competed on and won The Next Food Network Star in 2008, beating out thousands of culinary hopefuls for the ultimate dream jobhis own Food Network show. On Big Daddys House, McCargo shares his passion for big, bold avors and fun, family cooking. Born and raised in Camden, New Jersey, he regularly speaks to youths at schools and community events, illustrating that they too can succeed despite the odds.
LUCY SCHAEFFER
Stuffed Pork Chops with Bacon

JBS Swift
Recipes developed by Aaron McCargo, Jr. 6 ounces smoked Gouda cheese, 1 cup orange marmalade cut into small cubes cup chopped scallions, 1 tablespoon chopped chipotle white and green parts chile peppers in adobo sauce cup soy sauce 1 5-pound rack of pork (8 ribs) cup spicy chile oil Kosher salt and freshly ground 9 ounces fresh baby spinach black pepper 6 slices hickory bacon, cooked and 2 tablespoons canola oil coarsely chopped (about cup)
Easy Sauted Pork and Pasta Dish

JBS Swift
2 cups canola oil 2 pounds boneless pork loin or pork tenderloin (see note) 2 tablespoons seasoned salt (such as McCargos Seasoning Salt) cup all-purpose our 2 pounds fresh asparagus, trimmed, blanched for a minute in boiling water, and cut into 1-inch pieces 1 pound crabmeat, picked clean of any shells cup chopped crispy bacon 3 cups heavy cream cup freshly squeezed lemon juice 3 tablespoons cold butter cup chopped fresh parsley 1 pound angel hair pasta, cooked according to package directions
In a small bowl, stir together the marmalade, scallions, soy sauce and chile oil. Set half the marmalade sauce aside for cooking and the other half for serving. Prepare a hot re in a charcoal or gas grill and oil the grill grates. Steam the spinach in a steaming basket until wilted (or wilt it in a microwave oven). Transfer the spinach to a large bowl and add the bacon, cheese and chipotle chiles. Mix well. Prepare the rack of pork by slicing it into 4 equal 2-bone chops. With a small, sharp knife, slit the side of each chop to create a pocket that goes nearly but not all the way through the chop. Wiggle the knife to open the pocket. Stu each chop with the spinach lling. Secure the openings with toothpicks; season the chops with salt and pepper. Brush both sides of the chops with the canola oil. Grill the chops 15 minutes with the grill covered, turning 3 times. Preheat oven to 350F. Transfer the chops from the grill to a foil-lined shallow pan and loosely tent the chops with another piece of foil over the top. Place the chops in the preheated oven and cook approximately 35 minutes or until the juices run clear and the internal temperature reaches 145F. During the last 5 minutes of cooking, remove the foil and brush the chops with the marmalade sauce for cooking. Remove the chops from the oven and let rest for 3 minutes before serving with the reserved sauce. Makes 4 servings.
Recipe adapted from Simply Done, Well Done, by Aaron McCargo, Jr. ( John Wiley & Sons, 2011).
In a large nonstick saut pan over medium-high heat, preheat half the oil. Season the pork slices with 1 tablespoon of the seasoned salt. On a large plate, mix together the our with 1 tablespoon of the seasoned salt. Coat the pork slices with the seasoned our. Start to cook the coated pork slices in the oil without overcrowding for 2-3 minutes per side. Place the cooked pork on a rack-lined baking sheet. Cook the remaining pork slices, adding more of the oil to the pan as needed. Pour the oil out of the pan and add the asparagus, crab and bacon. Cook, stirring with a rubber spatula if possible and being careful not to break up crabmeat, for 2-3 minutes. Add the cream and lemon juice and stir gently. Heat for 4-6 minutes, turn o the heat, and stir in the butter until melted. Stir in parsley. Portion out the pasta between 4 plates, then top each with the pork and sauce. Makes 4 servings. Note: If youre using pork loin, cut into 12 slices and pound each slice. If youre using pork tenderloin, cut it into 24 slices and pound each slice.
Chefs Choice 109
Alexandria Boswell
Longtime Costco member Alexandria Boswell of La Jolla, California, entered her Spinach-Stu ed Chicken Breasts recipea dish she perfected using Foster Farms fresh chicken from Costcoin Foster Farms inaugural Fresh Chicken Cooking Contest. She won the $10,000 grand prize. Boswell has since opened a successful catering business. For more about Foster Farms Fresh Chicken Cooking Contest, visit www.fosterfarms.com/cookingcontest.
Spinach-Stuffed Chicken Breasts

Foster Farms
Recipes developed by Alexandria Boswell 1 tablespoon olive oil Salt cup nely diced onions Ground black pepper 10 ounces fresh spinach leaves 4 Foster Farms* fresh boneless, skinless chicken breasts cup chopped fresh dill 2 large eggs, beaten cup feta cheese crumbles 1 cup panko (Japanese bread crumbs) cup grated Monterey Jack Olive oil cooking spray
Preheat oven to 375F. Warm oil in a large skillet over medium-high heat. Add onions and saut until translucent, about 4 minutes. Add spinach, cover, reduce the heat to medium, and cook until the spinach is wilted. Transfer the onions and spinach to a large bowl. Add dill, cheeses, teaspoon salt and teaspoon pepper; mix well to combine. Sprinkle chicken with salt and pepper to taste. Place eggs and panko in separate bowls or plates. Coat a baking sheet with cooking spray and set aside. Using a sharp knife, slit each chicken breast along the long side, cutting about of the way through. Stu the breasts with equal amounts of the spinach mixture. Dip the breasts rst in eggs and then in panko to coat. Place the chicken on the prepared sheet and lightly coat with cooking spray. Bake for 45 minutes, or until the internal temperature is 165F. Makes 4 servings.
Foster Farms
Mediterranean Turkey Pockets

CUCUMBER CARROT SLAW 1 cucumber, peeled 1 carrot, peeled 1 tablespoon red wine vinegar tablespoon extra-virgin olive oil teaspoon kosher salt teaspoon freshly ground black pepper
ground black pepper 1 package (about 1 pounds) Foster Farms* OLIVE TAPENADE Fresh Ground Turkey 3 tablespoons extra6 thick whole-wheat virgin olive oil pita pockets 2 tablespoons lemon juice FETA CHEESE SPREAD 1 garlic clove, minced 4 ounces feta cheese 4 basil leaves, chopped cup Greek yogurt 1 tablespoons capers or sour cream 1 cups pitted olives 5 pepperoncini, diced (Nioise, picholine, teaspoon freshly Kalamata)
To prepare the cheese spread, combine feta and yogurt in a blender. Blend together, adding a few tablespoons of water to loosen the mixture. Blend in pepperoncini and pepper. To prepare the tapenade, combine all ingredients in a food processor. Process for several seconds, until blended. To prepare the slaw, use a mandoline or a knife to cut the cucumber and carrot in half and then into thin strips. Transfer to a bowl and add the remaining ingredients, stirring to coat. Crumble and saut the ground turkey in a pan over medium heat until well done. Warm the pitas in a microwave or oven, wrapped in a wet paper towel. Cut an opening in each pita and place some slaw on the bottom. Spoon ground turkey, cheese spread, then tapenade into each pita and serve. Makes 6 servings. Tip: Serve with a tomato, olive and mozzarella salad.
Chefs Choice 111
Michael Psilakis
Chef Michael Psilakis has been lauded for both his traditional and reinterpreted Greek menus and is responsible for putting Modern Greek cuisine on the culinary map. Psilakis has accrued many of the food worlds highest honors, including Chef of the Year from Bon Apptit and Esquire. His rst cookbook, How to Roast a Lamb, was published by Little, Brown in 2009.
MICHAEL HARLAN TURKELL
Sun-Dried-Tomato-Crusted Lamb Chops with Wilted Arugula and Tsatziki

The Lamb Cooperative
8 Australian loin lamb chops Kosher salt and cracked black pepper 3 tablespoons extra-virgin olive oil, divided 2 shallots, nely chopped 6 cups (about 6 ounces) baby arugula leaves / to cup tsatziki sauce (see note) Recipes developed by Michael Psilakis CRUST roughly chopped 2 tablespoons oil-cured black olives, pitted teaspoon minced rosemary 1 small sprig thyme, leaves only teaspoon dry oregano, preferably Greek 1 teaspoons Dijon mustard 1 tablespoons extra-virgin olive oil 2 teaspoons red wine vinegar About teaspoon cracked black pepper
cup large, plump sun-dried tomatoes,
Grilled Lamb Chops

I like to serve these chops as an appetizer, straight off the grill, while everyone is hanging out and chatting. Or, serve as an entre with a Greek salad.
For the crust, in a food processor, combine all the ingredients and puree to a very smooth, thick paste, about 45 to 60 seconds. Reserve. For the lamb, preheat the oven to 400F. Season the lamb liberally on all sides with kosher salt and pepper. Preheat a saut pan over medium high heat, add 1 tablespoon olive oil and brown the chops well on all sides. Discard the oil in the pan. Transfer the chops to an oven-safe dish and place it in oven. Roast the chops for 5-6 minutes. Remove the chops from the oven and smear the sun-dried tomato crust over the top. Allow to rest for 5 minutes before serving. Meanwhile, reheat the saut pan over medium-high heat and add 1 tablespoon of olive oil. Add the shallots and saut for about 1 minutes. Add the arugula and wilt brie y, about 30 seconds. Divide the arugula among 4 plates and top with a spoonful of tsatziki sauce. Serve the lamb next to the arugula and tsatziki. Finish with a drizzle of 1 tablespoon olive oil. Makes 4 servings. Note: Tsatziki is a delicious sauce made from yogurt, cucumbers and other spices. You can make your own or nd commercial brands in some stores.
1 frenched Australian rack of lamb (8 ribs) Kosher salt and cracked black pepper 2 lemons Extra-virgin olive oil 1 tablespoon dry Greek oregano
SOUVLAKI MARINADE 1 cup extra-virgin olive oil 3 cloves garlic, smashed and chopped 3-4 sprigs thyme 1 fresh bay leaf or 2 dried leaves 2 sprigs rosemary 2 shallots, sliced Kosher salt and cracked black pepper
Prepare the Souvlaki Marinade by combining all ingredients in a bowl; set aside. Using a sharp knife, slice the rack of lamb between the bones to make 8 equal chops. Pat them dry with a paper towel. Marinate the chops in the Souvlaki Marinade, refrigerated, for 24 hours. Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until hot. Lift the chops from the marinade, letting all of it drain away. Season liberally with kosher salt and pepper. Grill the chops until rm and char-marked, about 3 minutes on each side, depending on how you like the meat done. Rest the meat for a minute or two. Arrange the chops on a serving platter. Squeeze fresh lemons over the top, drizzle with extra-virgin olive oil, and nish with a sprinkle of oregano. Makes 4 servings.
Recipes adapted from How to Roast a Lamb, by Michael Psilakis (Little, Brown and Company, 2009).
Chefs Choice 113
Roasted Leg of Lamb

1 Australian boneless leg of lamb (about 5 pounds), netting removed and butter ied to atten Kosher salt and cracked black pepper Extra-virgin olive oil 1 cups water 1 tablespoon Dijon mustard 3 large sprigs rosemary 3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive) STUFFING 1 cups large, plump sun-dried tomatoes, roughly chopped cup oil-cured black olives, pitted 1 teaspoon minced rosemary Leaves only from 3 small sprigs thyme 1 teaspoon dry oregano, preferably Greek 1 tablespoon Dijon mustard 3 tablespoons extra-virgin olive oil 1 tablespoons red wine vinegar About 1 teaspoon cracked black pepper
In a food processor, combine all of the stu ng ingredients and puree to a smooth, thick paste, about 45 to 60 seconds. Reserve about 2 tablespoons. Lay the lamb out on a work surface with the fattier side down. Season generously with kosher salt and pepper and spread an even layer of stu ng over it, pressing
the stu ng down into the crevices. Drizzle with a little olive oil and roll the lamb up in a tight spiral, seasoning the fatty side with salt and pepper as you roll. Tie in 3 or 4 places crosswise and 1 or 2 places lengthwise (twist the string around itself 3 times before you pull it tight, so it wont loosen as soon as you let go). Preheat the oven to 375F. In a small roasting pan, whisk the reserved stu ng with the water and mustard. Add the rosemary sprigs. Place a rack in the pan; the grills of the rack should not touch the liquid. Season the lamb on all sides very generously with kosher salt and pepper. In a large, heavy skillet, warm the oil over medium-high heat. Sear the lamb well on all sides, using tongs and leaning the meat up against the sides of the pan to sear the thinner sides and cut ends. Transfer the lamb to the rack seam-side up and roast for about 1 hour, basting every 15 minutes with the pan liquid. To determine doneness, insert a meat thermometer into the thickest part of the lamb: 132F is medium rare, 137F is medium. Remove the lamb and let it rest for about 10 minutes. Slice -inch-thick pieces, drizzle with the pan sauce, and nish with a little extra-virgin olive oil. Makes 6-8 servings.
Marcy Goldman
Marcy Goldman is a pastry chef and cookbook author, and the host of BetterBaking.com. Shes written four cookbooks: The Bakers Four Seasons (HarperCollins), A Passion for Baking (Oxmoor House), A Treasury of Jewish Holiday Baking and The Best of Better Baking.com (both Whitecap Books). At the helm of BetterBaking.com, Goldman elds home bakers questions and tests mouthwatering recipes that are worth breaking your diet for.
RYAN SZULC
Chocolate Chunk Cookies n Cream Cheesecake recipe on page 116

Chefs Choice 115
Chocolate Chunk Cookies n Cream Cheesecake

Kirkland Signature/Puratos
CRUST 8 Kirkland Signature chocolate chunk cookies cup unsalted butter, melted CHEESECAKE FILLING 2 pounds cream cheese, softened cup sugar 1 14-ounce can sweetened condensed milk Recipes developed by Marcy Goldman 2 tablespoons all-purpose our 1 tablespoon pure vanilla extract 5 large eggs cup chocolate chips 10 Kirkland Signature chocolate chunk cookies, coarsely broken cup chocolate syrup TOPPING Melted chocolate, for drizzling (optional)
Preheat oven to 350F. Line a baking sheet with parchment paper. Lightly spray a 9- or 10-inch cheesecake or springform pan with nonstick cooking spray. Line the bottom with a circle of parchment paper (this makes it easier later to remove the cake for serving). Place the pan on the baking sheet. To prepare the crust, place cookies in a food processor and pulse to grind into ne crumbs (but not too muchtoo long and the crumbs will clump). Turn out into the springform pan and drizzle on the melted butter to mix. Pat the crumbs evenly and rmly into the pan bottom. To prepare the lling, in a large mixer bowl (or food processor), blend cream cheese and sugar until smooth. Add condensed milk, our and vanilla, and then eggs, one at a time, to make a smooth batter. Scrape the bottom of the bowl often. Pour half the batter into the pan. Top with half the chocolate chips and half the cookie chunks, and swirl on half the syrup. Top with the remaining batter and chocolate chips, cookie chunks and chocolate syrup. Swirl lightly to immerse the cookie pieces and chocolate chips. Bake for about 55 minutes. The cake is ready when it is just rm to the touch but not cracked or browning. If it seems wet in the center or too jiggly, lower the oven temperature to 325F and bake for 10-15 more minutes. Turn o the oven, leave the oven door ajar, and let the cake cool in the oven for 1 hour. Then refrigerate overnight. Drizzle on melted chocolate, if desired, before serving. Makes 14-16 servings.
Apple Spice Bread Pudding

6 Kirkland Signature apple spice crumb mu ns 6 large eggs 1 cups evaporated milk or whipping cream 2 teaspoons pure vanilla extract Pinch of salt 1 cup sugar
cup unsalted butter, melted 2 tablespoons all-purpose our 2 teaspoons baking powder 1 cups small-dice apples (peeled if desired) 1 large red apple, cut in thin slices Caramel sundae topping, warmed
Chocolate Chunk Cookies n Cream Cheesecake photo on page 115
Preheat oven to 350F. Generously spray a 3- to 4-quart ovenproof casserole/ serving dish with nonstick cooking spray. Prepare the mu ns by cutting into coarse pieces, about 1 inch square. Set aside. In a large bowl, whisk eggs, milk, vanilla, salt, sugar, butter, our and baking powder. Add the mu n chunks and diced apples and blend well but gently, taking care to not break apart the mu n chunks. Let stand for 10 minutes. Spoon into the casserole. Place apple slices decoratively on top. Bake for 45-55 minutes, or until the mu n- lling (which becomes a custard) just begins to brown and appears lightly set. Remove from the oven and drizzle on warm caramel sauce. Cut into squares and serve warm, chilled or at room temperature with cream or crme anglaise. Makes 6-8 servings. Tip: You can also prepare this one to two days ahead and refrigerate until youre ready to bake it.
Quiche Muf ns
cup all-purpose our 1 tablespoon baking powder 3 tablespoons white wine 1 cup milk cup half-and-half cup olive oil 8 large eggs 1 teaspoons salt, or to taste teaspoon black pepper teaspoon garlic powder teaspoon onion powder 1 tablespoon minced fresh parsley
2 cups shredded sharp white or orange Cheddar cheese 1 cup crumbled Kirkland Signature goat cheese cup nely minced scallions or onion cup minced sun-dried tomatoes 6 Kirkland Signature croissants, chopped (6-8 cups) GARNISH Shredded Cheddar cheese Minced fresh parsley Paprika Olive oil or melted butter
Coat 12 large mu n cups with nonstick cooking spray and then line with paper mu n liners. Place on a large baking sheet lined with parchment paper. Preheat oven to 350F. In a large bowl, whisk together our, baking powder, wine, milk, halfand-half, oil, eggs, salt, pepper, garlic powder, onion powder and parsley. Then fold in the cheeses, scallions and sun-dried tomatoes. Fold in croissants. Let stand for 30 minutes. Mix again brie y. Using an ice-cream scoop, deposit batter into prepared mu n cups. Garnish the tops with shredded cheese, parsley, paprika and a small drizzle of olive oil. Bake until rm to the touch, 30-35 minutes. Makes 12 large or 14-16 medium mu ns.
Chefs Choice 117
Devin Alexander
Costco member Devin Alexander has maintained a weight loss of more than 55 pounds for close to 20 years and is committed to helping others nd healthy comfort foods through her TV shows, bestselling cookbooks, foods and culinary products. She is the author of The Most Decadent Diet Ever!, The Biggest Loser Cookbook series to accompany the hit NBC show, Fast Food Fix, and more. For more from Alexander, visit her website, www.devinalexander.com.
DEBORAH FEINGOLD
Naked Apple Tart

FirstFruits
Recipes developed by Devin Alexander
In culinary school, I used to make a tart very similar to this one, only it had a crust with tons of butter. Now, I enjoy it nakedwithout a crust, that is. Note that the tart cooks for quite a while, allowing the apples to transform into layers of soft, sweet deliciousness.
Butter- avored cooking spray 2 large FirstFruits* Granny Smith apples, peeled cup 100% apple juice (not from concentrate)
2 tablespoons coconut sugar (see note) 2 teaspoons unsalted butter, melted 1 teaspoon ground cinnamon
Cherry-Vanilla Almond Parfait

FirstFruits
This parfait looks beautiful and impressive in a parfait glass, but its also a great on-the-go snack if you construct it in a resealable plastic container.
Preheat the oven to 425F. Lightly mist a 10-inch ceramic or glass tart dish with cooking spray. Cut the apples in half lengthwise and remove the cores. Slice each half lengthwise into very thin slices. Starting from the outer edges of the dish, arrange the apple slices, laying them horizontally, in tightly overlapping circles in the bottom of the dish, until all of the apple slices are used (they will make a rose or ower blossom pattern). In a small mixing bowl, whisk together the apple juice, sugar, butter, and cinnamon until well combined (the sugar and cinnamon will not dissolve completely). Pour half of the apple juice mixture evenly over the apples. Reserve the remaining half. Bake for 30 minutes. Pour the reserved mixture evenly over the apples. Bake for 25 to 30 minutes longer, or until the apples are very tender and the glaze has caramelized on the top and around the edges of the tart (it should look almost burntdark brown, but not blackened). Cool for 5 minutes, then divide among 4 serving plates or dishes and serve. Makes 4 servings. Note: Coconut sugar comes from coconut palm blossoms and has a lower glycemic index than cane sugar. Nutritional information: Each serving has 120 calories, trace protein, 27 g carbohydrates (21 g sugar), 2 g fat, 1 g saturated fat, 5 mg cholesterol, 3 g ber, 20 mg sodium.
cherry vanilla or vanilla yogurt 1 tablespoon whole-grain, crunchy, high- ber, low-sugar cereal
cup fat-free, fruit juicesweetened
fresh FirstFruits* cherries 1 tablespoon nely chopped lightly salted dry-roasted almonds
cup stemmed, pitted and quartered
Spoon cup of the yogurt into the bottom of a parfait or wine glass. Top the yogurt evenly with half of the cereal, followed by cup of the cherries. Repeat with the remaining yogurt, cereal and cherries. Top with the almonds. Serve immediately or cover with plastic wrap and refrigerate for up to 1 day. Makes 1 serving. Nutritional information: Each serving has 224 calories, 11 g protein, 37 g carbohydrates (25 g sugar), 4 g fat, trace saturated fat, 0 mg cholesterol, 3 g ber, 128 mg sodium.
Both recipes adapted from The Biggest Loser Dessert Cookbook, by Devin Alexander 2010 by Universal Studios Licensing LLLP. The Biggest Loser and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. * Brands may vary by region; substitute a similar product.
Chefs Choice 119
Lara Starr
Lara Starr is a cake-decorating teacher, marketeer, radio producer, card-carrying cheapskate, wife and mom. She is the author of two cookbooks, The Party Girl Cookbook and The Frugal Foodie Cookbook. She has developed recipes for a variety of projects, including Princess Cupcakes, Fortune Cupcakes and Wookiee Pies, Clone Scones and other Galactic Goodies. See what shes cooking up at www.larastarr.com.
Chocolate Almond Bonbons

CSM Bakery Products
Recipes developed by Lara Starr
This is a terri c way to use Costco cake left over from parties and events. When cake and icing are mixed together, they make a fudgy, truf elike center for these pretty treats.
half-sheet cake 4 cups (24 ounces) chocolate chips
Kirkland Signature chocolate
1 tablespoon vegetable shortening 3 cups chopped almonds
In a large bowl, mix the cake with a wooden spoon until the cake, icing and lling are combined and uniform in color. Cover the bowl with plastic wrap and chill the mixture for at least 1 hour or overnight. Using a tablespoon, measure out the dough and roll into balls, placing each one on a baking sheet. Freeze for at least 30 minutes, or cover with plastic wrap to freeze overnight. While the cake balls are chilling, melt chocolate chips in a double boiler or in the microwave. Stir until smooth, then add shortening and stir until melted and blended with the chocolate. Place chopped almonds in a shallow bowl or plate and set aside. Remove 3 cake balls from the freezer. Drop 1 ball into the melted chocolate. Using a spoon, cover the ball completely with chocolate. With a fork, lift out the cake ball from the chocolate, tapping the fork against the bowl to remove excess chocolate. Lift the handle of the fork to let the chocolate-covered ball roll o the fork into the chopped almonds. Cover the ball completely with almonds. Set aside on a baking sheet or serving platter. Continue with the remaining cake balls, removing only 3 at a time from the freezer. Store, covered, in the refrigerator for up to a week. Makes 50 bonbons. Tip: You can also use Kirkland Signature All American Chocolate Cake from the Costco Bakery for this recipe.
Berry Baked French Toast

CSM Bakery Products
Greet your brunch guests with the welcoming smells of baking blueberry muf ns and cinnamon. You can prepare most of this easy casserole the night before, so youll be free to enjoy the company of your family and friends.
1 tablespoon butter 6 Kirkland Signature blueberry mu ns 3 large eggs
3 cups milk 1 teaspoon vanilla extract 1 tablespoon packed light brown sugar teaspoon ground cinnamon
Grease a 13-by-9-inch glass or ceramic baking pan with butter. Slice a blueberry mu n into 6 slices. Place the slices, overlapping, down the shorter side of the prepared baking pan. Continue slicing and arranging the rest of the mu ns. In a medium bowl, whisk eggs, milk and vanilla. Slowly pour the egg mixture over the mu ns, covering them evenly. Chill the prepared mu ns for at least 1 hour, or cover with plastic wrap and chill overnight. Preheat oven to 375F. Before baking, sprinkle brown sugar and cinnamon over the mu ns. Bake, uncovered, for 30-35 minutes, or until the top is golden brown. Let the pan cool on a cooling rack for 10 minutes. Serve warm. Makes 8 servings.
Chefs Choice 121
Entres
Grilled Herbed Sea Scallops on Orzo Salad with Feta

Atlantic Capes Fisheries
2 garlic cloves, nely chopped 1 tablespoon grated lemon zest 2 teaspoons fresh lemon juice cup olive oil 1 tablespoon minced fresh oregano leaves 1 tablespoon chopped fresh thyme leaves Salt and pepper 1 pounds Atlantic Capes sea scallops, thawed Chopped parsley or green onions, for garnish ORZO SALAD 2 cups orzo (rice-shaped pasta) pound sugar snap or snow peas 1 garlic clove, minced 2 tablespoons fresh lemon juice cup chopped fresh parsley, divided 2 teaspoons fresh oregano leaves Salt and pepper to taste cup olive oil 1 teaspoon Dijon mustard 1 teaspoon honey cup red wine vinegar or rice wine vinegar 1 pint cherry tomatoes, cut in half 6 green onions, thinly sliced cup feta cheese, crumbled
In a bowl, combine garlic, lemon zest and juice, oil, oregano, thyme, and salt and pepper to taste. Add scallops and toss to coat. Marinate in the refrigerator for no more than 10-12 minutes, then remove the scallops from the marinade. Preheat the grill to medium-high. To prepare the salad, cook orzo until al dente. Blanch snap peas and chill. Combine garlic, lemon juice, cup parsley, oregano, salt and pepper, oil, mustard, honey and vinegar in a blender. Whir until the dressing is emulsi ed. Put orzo and snap peas in a large bowl and stir in tomatoes, green onions, cup parsley and feta. Add half of the dressing and toss to coat. Add more dressing if needed, and salt and pepper to taste. Grill the marinated scallops for about 2-4 minutes on each side, or until lightly browned but still translucent in the center. Do not overcook. Place the orzo salad on a serving dish and top with the grilled scallops. Drizzle the scallops with the remaining dressing and garnish with chopped parsley or green onions. Makes 4-6 servings.
Seared Scallops and Sambuca Spinach Saut

American Pride Seafoods
SCALLOPS 4 tablespoons olive oil 16 American Pride Seafoods* sea scallops, thawed Salt and pepper Large pinch of sugar 2 tablespoons lemon juice SPINACH 3 tablespoons butter onion, chopped 3 garlic cloves, minced cup sambuca liqueur cup heavy cream cup coconut cream 1 pound spinach, washed and stemmed cup grated Parmesan cheese 1 pound linguine, cooked and drained, for serving
To prepare the scallops, preheat a saut pan over medium heat and add oil. Season scallops with salt and pepper to taste, sugar and lemon juice. When the pan and oil are hot, add the scallops and sear until cooked to taste, about 4-5 minutes on each side. Set aside. To prepare the spinach, preheat a saut pan over medium heat. Melt butter, then add onion and garlic. Cook until translucent. Add sambuca, heavy cream and coconut cream. Cook until reduced by half. Add spinach and saut until wilted. Sprinkle the spinach with Parmesan. Serve the scallops and spinach over the linguine. Makes 4 servings.
Entres 123
Red Hot Shrimp with Pineapple and Cantaloupe

Chestnut Hill Farms/Legend Produce
2 tablespoons unsalted butter 1 medium onion, diced 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 3 tablespoons Madras curry powder 2 teaspoons coarse salt teaspoon freshly ground black pepper 2 cups canned coconut milk 2 cups water 2 large sweet potatoes, peeled and diced 1 large ear of corn, kernels cut from cob 1 pounds raw jumbo shrimp, peeled and deveined 1 ripe pineapple, peeled and diced ripe cantaloupe, scooped with a melon baller 3 tablespoons minced green onions 3 tablespoons chopped fresh cilantro
Grilled Thai Shrimp with Ginger and Fruit Pasta Salad

Sandridge Foods/Rikki Rikki
2 pounds small (51/60) raw shrimp, peeled and deveined cup Rikkis Thai Rub,* divided 2 Fuji apples 16 wooden skewers, soaked in water for 2 hours 1 pounds Sandridge Foods Ginger and Fruit Pasta Salad* 2 tablespoons chopped fresh cilantro
In a large, heavy saucepan, melt butter over medium heat. Add onions and garlic; saut until aromatic, about 3 minutes. Stir in ginger, curry powder, salt, pepper, coconut milk and water. Add sweet potatoes and corn. Bring to a simmer, then continue to simmer, uncovered, for 15 minutes. Add shrimp, pineapple and cantaloupe. Simmer for 4-5 minutes, or until the shrimp are cooked. Pour into a large serving bowl and garnish with green onions and cilantro. Makes 6 servings.
Place shrimp in a bowl and add cup rub. Toss to coat. Refrigerate for 2 hours. Core apples and cut into -inch-thick wedges. Place in a bowl and cover with cold water. Preheat grill to medium. Thread the shrimp on skewers (about 8 shrimp per skewer). Drain the apples, pat dry and return to the bowl. Add the remaining cup rub and stir to coat; set aside. Grill the skewered shrimp for about 2 minutes on each side. Remove from the grill. Grill the apples for 3 minutes on each side. Remove from the grill. Place equal amounts of pasta salad in the center of 4-6 plates. Top each dish of pasta salad with several skewers of shrimp and the grilled apple wedges. Sprinkle with cilantro. Makes 4-6 servings.
Cajun Shrimp Boil

Kirkland Signature
1 stick (4 ounces) butter 5 garlic cloves, minced cup lemon juice 2 bay leaves, broken in half teaspoon dried rosemary teaspoon paprika teaspoon dried basil teaspoon dried oregano teaspoon cracked pepper
teaspoon sea salt teaspoon crushed red pepper

1 teaspoon Cajun seasoning or Old Bay seasoning 12 ounces warm beer 6 ounces water 2 pounds Kirkland Signature frozen easy-peel shrimp, thawed and peeled
Melt butter in a large Dutch oven over medium heat. Add garlic and saut for 3 minutes. Add lemon juice, all the herbs and spices, beer and water. Lower the heat, cover, and simmer for 20 minutes. Bring the heat back up to medium and cook for another 5 minutes. Add the shrimp and cook for another 4-5 minutes, or until the shrimp is done. Serve over rice. Makes 6 servings. Tip: For an appetizer option, skip the rice and serve with crusty French bread for dipping in the Cajun sauce. Makes 8-10 appetizer servings.
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Creamy Lemon-Shrimp Pasta

Kraft
2 cups penne pasta, uncooked 1 pounds raw, deveined, peeled medium shrimp cup chicken broth 6 ounces ( of 8-ounce package) Philadelphia* cream cheese, cubed 2 teaspoons grated lemon zest 1 tablespoon fresh lemon juice cup Kraft* grated Parmesan cheese cup Kraft* shredded mozzarella cheese 1 tablespoon chopped fresh parsley
Cook pasta in a large saucepan as directed on the package, adding shrimp to the boiling water for the last 3 minutes. Meanwhile, heat broth in a large skillet over medium heat. Add cream cheese, lemon zest and juice. Cook, stirring, for 3-4 minutes, or until the cream cheese has melted. Drain the pasta mixture. Add to the cream cheese sauce with Parmesan; mix well.
Top with mozzarella. Cover and cook for 3-4 minutes, or until the mozzarella is melted. Sprinkle with parsley. Makes 6 servings. Variation: Substitute boneless, skinless chicken breasts for the shrimp. Cut chicken into strips. Heat a large nonstick skillet over medium heat. Add chicken and cook, stirring, for 7-8 minutes or until done. Add to the sauce with the pasta and Parmesan. Nutritional information: Each serving has 360 calories, 34 g protein, 21 g carbohydrates, 15 g total fat, 8 g saturated fat, 270 mg cholesterol, 1 g ber, 590 mg sodium, 2 g sugar.
Caribbean Sunshine Lobster

Pescanova USA
6 Pescanova* frozen spiny lobster tails 3 tablespoons salt 4 tablespoons butter 2 tablespoons extra-virgin olive oil 1 tablespoon garlic powder 1 tablespoons sea salt Dried basil Lemon wedges (optional) SPICY ISLAND SAUCE 1 cup ketchup cup mayonnaise 1 teaspoon Old Bay seasoning 5 drops hot pepper sauce teaspoon white balsamic vinegar or lemon juice
Thaw lobsters in cold running water. Add 3 tablespoons salt to a large pot of water and bring to a boil. Drop lobsters into the boiling water. When the water returns to a boil, cook for 3 minutes. Transfer the lobsters to a bowl lled with iced water for 3 minutes. To prepare the sauce, combine all ingredients in a bowl and stir until blended. Preheat the broiler. Melt butter in a small pot over medium heat. Add oil, garlic powder and sea salt. Heat, stirring, for 1 minute. Set lobster tails on a cutting board, shell facing up and belly down. Slice through the shell and meat without cutting through completely. Open gently. Place the tails on a baking sheet. Baste with the melted butter mixture. Sprinkle with basil. Broil for 3 minutes. Serve with Spicy Island Sauce or lemon wedges. Makes 6 servings.
Recipe developed by Laura R. Garrido. * Brands may vary by region; substitute a similar product.
King Crab and Pasta with Bacon and Lobster Medallions

International Seafood Ventures
1 9- to 10-ounce frozen lobster tail, thawed 1 tablespoon olive oil, divided 4 servings linguine cup chopped bacon or pancetta cup chopped shallots 1 tablespoon chopped garlic Salt and pepper 1 cup plus 4 tablespoons shredded Parmesan, divided 2 tablespoons cream 1 cup blanched peas 16 ounces king crab meat (from 3-4 crab legs) 4 tablespoons seasoned dry bread crumbs 2 tablespoons chopped fresh parsley
Preheat oven to 350F. Bake lobster for 20-30 minutes, or until cooked through. Remove from the shell, slice into medallions, drizzle with olive oil, and set aside. Boil linguine, adding lobster and crab shells for avor. Strain pasta to remove the shells, reserving 1 cup pasta water. Cook bacon in a large saut pan over mediumhigh heat until crisp. Add shallots, garlic and a pinch of salt and pepper. Cook, stirring, until translucent. Turn heat to low, and stir in pasta. Add 1 cup Parmesan and -1 cup pasta water to create a thickened sauce. Add cream and turn o the heat. Stir in peas and crabmeat. Divide lobster among 4 plates. Top with pasta. Sprinkle with bread crumbs, parsley and Parmesan. Drizzle with olive oil. Add salt and pepper to taste. Makes 4 servings.
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Costco Buyer Tip

Nathan De Atley, Seafoods
Dungeness crab is a unique species, found only in Paci c waters from Alaskas Aleutian Islands to Southern California. Known for its avorful, sweet meat and texture, Dungeness crab is a long-standing favorite among Costco Seafood Roadshow shoppers. Shelling the crab is simpleand the reward is well worth the e ort. I recommend the step-by-step instructions on the Paci c Seafood website, www.pacseafood.com.
FRANCE FREEMAN
Tomato and Roasted Garlic Dungeness Crab

Paci c Seafood Group
cup olive oil 4 tablespoons roasted garlic teaspoon crushed red pepper 4 whole Dungeness crabs, cooked, cleaned and cracked
2 tablespoons chopped fresh basil, divided 2 tablespoons chopped fresh parsley, divided 4 fresh tomatoes, diced 1 tablespoon tomato paste
Preheat oven to 450F. Heat oil in a large, heavy ovenproof roasting pan over medium-high heat. Stir in garlic and red pepper. Add crabs. Sprinkle with half the herbs and the diced tomato. Stir to combine. Place the pan in the oven and roast the crabs until heated through, stirring once, about 12 minutes. Using tongs, transfer the crabs to a platter. Add tomato paste to the pan and heat through to thicken the roasting juices. Spoon the sauce over the crabs. Sprinkle with the remaining herbs and serve. Makes 4 servings.
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Seared Peppercorn Ahi Tuna Steaks

Western United Fish Company
1 tablespoon butter 2 tablespoons canola oil 1 teaspoon whole peppercorns 2 8-ounce Western United ahi tuna steaks 1 teaspoon sea salt teaspoon hot paprika 4 cups arugula 1 medium avocado, peeled and sliced
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Sesame-Crusted Ahi Tuna Steaks

Orca Bay
4 Orca Bay frozen ahi tuna portions, thawed 1 tablespoon sesame seeds 12 ounces (about 4 cups) green beans Cooked rice, for serving MARINADE 2 tablespoons lime juice (1 lime) 1 tablespoon reducedsodium soy sauce 1 tablespoon mirin 2 tablespoons packed brown sugar (light or dark) 1 teaspoon nely minced fresh ginger 1 teaspoon nely minced fresh garlic (1 clove) teaspoon cornstarch teaspoon sesame oil Pinch of crushed red pepper (optional)
In a medium skillet, melt butter with oil over medium-high heat. Add whole peppercorns to the skillet and cook for about 5 minutes, or until they soften. Season ahi tuna steaks with salt and paprika. Place the steaks in the skillet and cook for 2 minutes per side, or until cooked to taste. Place the ahi tuna steaks on a bed of arugula and garnish with avocado slices. Makes 4 servings.
Combine marinade ingredients in an ovenproof 10- to 12-inch nonstick skillet; stir to blend. Add thawed tuna, turn to coat, and refrigerate for 30 minutes. Preheat oven to 425F. Remove the tuna from the refrigerator. Turn to coat and sprinkle the tops of the steaks with sesame seeds. Bake for 10-14 minutes, or until the sh akes with a fork. Transfer the sh to plates. Set the skillet and marinade on the stove over high heat. Add green beans and cook, turning frequently, for 4-5 minutes, or until the beans are tender-crisp and the marinade is reduced to a glaze. Serve with rice. Makes 4 servings.
Grilled Albacore with Crispy Asian Slaw

Norpac Fisheries Export
1 tablespoon grated ginger 2 tablespoons sesame oil 4 tablespoons canola oil 4 tablespoons orange juice 1 tablespoon soy sauce 4 7-ounce albacore steaks VINAIGRETTE cup water cup soy sauce cup mirin cup canola oil 1 tablespoon sesame oil Juice of 1 lime 2 teaspoons cornstarch
cup crushed pineapple 1 tablespoon grated ginger 1 garlic clove, minced 1 red chile, minced
CRISPY ASIAN SLAW 4 cups canola oil 8 wonton wrappers, thinly sliced 8 ounces snow peas cup grated ginger Napa cabbage, thinly sliced purple cabbage, thinly sliced 2 carrots, julienned 2 tablespoons chopped cilantro
Whisk together ginger, oils, juice and soy sauce. Place albacore in a at baking dish, pour marinade over it, and refrigerate for 1 hour. Grill steaks until medium. To prepare the vinaigrette, mix water, soy sauce, mirin, oils, lime juice and cornstarch in a saucepan. Bring to a boil, stirring lightly. Strain. Return to the pan and add pineapple, ginger, garlic and chile. Simmer for 8 minutes. Let cool. For best results, make in advance to infuse avors. To prepare the slaw, heat oil to 350F and deep-fry wonton strips until golden brown; set aside. Blanch snow peas in boiling salted water for 30 seconds, chill in ice water, then cut into thin strips. In a large bowl, combine snow peas, ginger, cabbage, carrots, cilantro and all but cup vinaigrette; chill. Just before serving, gently mix in wonton strips. Place slaw on plates and top with albacore. Drizzle with vinaigrette. Makes 4 servings.
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Costco Buyer Tip

Scott OBrien, Freezer Foods
Tilapia is a wonderful sh for many reasons. As you can see in this recipe, it bakes beautifully, working perfectly for any number of recipes calling for a lighter sh. Its also quick and easy on the grillgreat for sh tacos. And its mild taste is ideal for those who dont like strong-tasting sh, such as kids. Healthwise, tilapia is an excellent source of protein, minerals and vitamins, yet low in calories and saturated fats. Its also helpful to know that the supplier, Regal Springs, is highly dedicated to the cleanest sh-raising practices and sustainability.
FRANCE FREEMAN
Baked Tilapia with Lemon, Garlic and Lavender

Kirkland Signature/Regal Springs
4 Kirkland Signature/Regal Springs frozen tilapia llets, thawed 4 garlic cloves, crushed to a paste 1 teaspoon curry powder 1 tablespoon freshly grated lemon zest teaspoon salt, plus more to taste Ground pepper, to taste 1 teaspoon olive oil or other oil, plus more for drizzling 1 pound mixed vegetables, chopped or sliced into bite-size pieces Lavender blossoms (optional; see note) Cooked rice, for serving
Preheat oven to 375F. Place thawed llets in a baking dish lined with parchment paper. In a bowl, combine garlic, curry powder, lemon zest, salt, pepper and oil. Rub this mixture into the llets. Arrange vegetables around the llets. Sprinkle the vegetables and llets with additional oil, lavender, and salt and pepper to taste. Bake for 15 minutes, or until the sh is just cooked through. The vegetables may still be very rm, which is a nice contrast to the softness of the sh. Serve with rice. Makes 4 servings. Note: Lavender blossoms can be found in the spice aisle at well-stocked grocers.
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Tandoori Marinated Tilapia with Mango Salsa

Tropical Aquaculture
1 cup plain yogurt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon chili powder teaspoon cayenne powder 1 teaspoon garlic powder, or 1 minced garlic clove 1 teaspoon minced fresh ginger 1 teaspoon salt 4 fresh Ecuadorian Tropical Brand* tilapia llets 1-2 tablespoons butter MANGO SALSA 3 ounces hearts of palm, diced 1 kiwi, peeled and diced 1 mango, peeled and diced 1 cucumber, peeled, seeded and diced Zest of lime Juice of 1 whole lime Salt and pepper, to taste
In a small bowl, combine yogurt, cumin, coriander, garam masala, chili powder, cayenne, garlic powder, ginger and salt; mix until well blended. Place sh in a nonreactive dish and lightly salt. Cover with the yogurt mixture and marinate in the refrigerator for at least 2 hours. Meanwhile, make the salsa. Mix all the ingredients together and let sit for 1 hour. To nish up, heat butter in a large skillet over mediumhigh heat. Shake any excess marinade o the sh and saut for 4-5 minutes per side, or until cooked through. Serve topped with the salsa. Makes 4 servings.
Recipe created by Best Moon Catering for Tropical Aquaculture Products. * Brands may vary by region; substitute a similar product.
Grilled Citrus Rosemary Cat sh

Consolidated Cat sh Producers
4 fresh U.S. farm-raised cat sh llets Juice of 2 lemons Lemon pepper seasoning CITRUS SAUCE Grated zest and juice of 1 lime Grated zest of 1 lemon Grated zest of 1 orange 6 ounces pineapple juice cup packed light brown sugar 1 tablespoon chopped fresh rosemary teaspoon salt
Preheat the grill. To prepare the sauce, combine all ingredients in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Place cat sh in a shallow dish and spoon lemon juice over each llet. Sprinkle with lemon pepper seasoning. Let sit for 5 minutes. Place cat sh llets on the well-oiled grill, skin side up, for 3-4 minutes. Carefully ip over and grill for 2-3 more minutes, or until the sh akes easily when tested with a fork. Transfer the cat sh to a serving plate and spoon warm Citrus Sauce over the llets. Makes 4 servings.
Striped Bass with Citrus Asian Marinade

PAFCO
Thoroughly rinse sh and pat dry. Cut 3 slits into the esh on each side. To prepare the marinade, combine all ingredients in a food processor and puree. Place the sh in a nonreactive baking dish and CITRUS ASIAN MARINADE coat with half of the marinade. Marinate in the Grated zest and refrigerator for about 1 hour. juice of 1 lime Grilling: Preheat grill to medium-high and grease 5 garlic cloves well. Grill the sh for 18-20 minutes, turning half1 teaspoon chopped way through cooking. fresh ginger Oven roasting: Preheat oven to 400F. Line a sheet cup oyster sauce pan with foil and grease the foil. Place the sh on cup soy sauce the pan. Roast for 15-20 minutes. 2 teaspoons The sh is done when the internal temperature is chili-garlic sauce at least 145F and it akes easily with a fork. 2 tablespoons packed light brown sugar Drizzle the sh with more marinade before serving. Garnish with grilled lime halves and cilantro. 1 tablespoon sh sauce Makes 2-4 servings. teaspoon ground black pepper 1 tablespoon chopped fresh cilantro 1 green onion, chopped
1 whole striped bass (1-4 pounds), cleaned Grilled lime halves and cilantro leaves, for serving (optional)
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Costco Buyer Tip

Annette Alvarez-Peters, Wine
Balance is the key when pairing wine and food. The weight or body, the acids and the strength of avors should be closely matched to create balance and prevent either item from overpowering the other. A refreshing Oregon Pinot Gris with delicate fruit avor or a Chablis with stone fruit and mineral notes pairs nicely with this type of sh. Both wines are high in acidity, to complement the natural oils in the hake and the creaminess of the cheese.
MICHAEL FALCO
Crispy Cheese-Topped Hake Fillets

Ocean Fresh Seafoods
1 pound frozen hake llets 1 teaspoon salt 1 teaspoon freshly ground black pepper 6 tablespoons butter 2 large leeks, thinly sliced 2 teaspoons crushed fresh garlic 2 cups fresh bread crumbs 2 cups grated Cheddar cheese, plus more for topping cup chopped fresh Italian parsley 2 teaspoons dry mustard
Preheat oven to 350F. Place hake llets in a greased glass baking dish. Season with salt and pepper. Melt butter in a large saut pan over medium-low heat. Add leeks and garlic; cook, stirring, until tender, about 5 minutes. Add the remaining ingredients and mix well. Spoon the mixture over the llets and top with extra cheese. Bake the sh for 25-30 minutes, or until the topping is golden brown. Makes 4-6 servings. Tip: Serve with potato wedges and herb salad.
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Fresh Flounder Piccata

North Coast Seafoods
8 2- to 4-ounce fresh North Coast Seafoods* ounder llets Salt and pepper 5 tablespoons all-purpose our 4 tablespoons vegetable oil 2 teaspoons freshly minced garlic 2 tablespoons drained small capers cup white wine Juice of 1 lemon 3 tablespoons butter 1 tablespoon chopped fresh parsley
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Halibut with Mustard Nut Crust

S.M. Products (BC) Ltd.
4 tablespoons butter, softened, divided cup whole-grain mustard cup hazelnuts, nely chopped 4 6-ounce halibut llets Sea salt Cayenne pepper 3 tablespoons chopped fresh thyme 1 cups dry white wine, at room temperature
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Season sh with salt andU pepper to taste and then PPLI 2 dust with our. 008 VO E Heat oil in a heavy frying pan medium heat. R I T over Shake o excess our and brown the sh, about 2 minutes on each side. Remove the sh from the pan and pour o any oil and burnt our. Add garlic and capers to the pan and cook for a minute or two. Pour wine and lemon juice into the pan, turn up the heat, and cook to reduce the liquid by half. Turn down the heat and stir in butter and parsley. Return the sh to the pan to warm. Taste the sauce and add salt and pepper if needed. Serve the sh with the sauce over the top. Makes 4 servings.
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Preheat oven to 500F. Prepare the crust mixture by combining 3 tablespoons butter with mustard and hazelnuts. Season halibut with salt and cayenne pepper to taste. Spread the crust mixture evenly over the top of each piece of halibut. Melt the remaining 1 tablespoon butter and add to an ovenproof pan large enough to hold the sh in one layer. Place the sh in the pan. Sprinkle with thyme and pour in enough wine to come halfway up the sides of the llets and not touch the crust. Bake for about 10-15 minutes, or until the sh is aky and the crust is bubbly. Serve immediately. Makes 4 servings.
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Pummelo Mojo over Grilled Halibut

Sunkist Growers
2 8-ounce halibut steaks 3 tablespoons vegetable oil Grated zest and juice of 2 fresh Sunkist* pummelos (see note) Grated zest and juice of 2 fresh Sunkist* limes 1 small red onion, thinly sliced 1 garlic clove, minced 2 tablespoons white balsamic vinegar Sea salt and freshly ground pepper
the grill. Pour the marinade into a saucepan. Grill the sh for about 7 minutes per side, or until it akes easily. Transfer to a serving platter. Bring the marinade to a boil over medium-high heat. Pour the hot marinade over the sh to serve. Season to taste with salt and pepper. Makes 4 servings. Note: Sunkist* grapefruit, Oro Blanco or Melo Gold can also be used.
Place halibut in a large nonreactive bowl or pan. Combine oil, zests, juices, onion, garlic and vinegar; pour over the sh. Marinate in the refrigerator for 20-30 minutes. Preheat the grill to medium-high. Remove the sh from the marinade and place on
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Costco Buyer Tip

Bill Mardon, Seafoods
Nutritionists advise us that we should incorporate sh regularly in our diets because of the bene ts of omega 3 fatty acids and low levels of saturated fats. Salmon and cod are both versatile and can be prepared in a variety of ways. Salmon can be grilled, baked, broiled or barbecuedtry it grilled on a cedar plank with a little brown sugar. Cod can be grilled, baked, broiled, pan fried, used in sh tacos and, of course, deep fried as sh and chips.
FRANCE FREEMAN
Ginger Steamed Salmon with Vegetables

Copper River Seafoods
4 portions Kirkland Signature* wild Alaskan sockeye salmon (about 6 ounces each), thawed 4 tablespoons soy sauce 1 teaspoon ground black pepper 4 garlic cloves, peeled
cup sliced fresh ginger 4 teaspoons sliced green onions 2-3 cups fresh vegetables cut in bite-size pieces (broccoli, green onions, carrots) 1 teaspoon toasted sesame oil
Marinate salmon in soy sauce and black pepper for 10-15 minutes. Place the salmon in a steamer. Top each portion with garlic, ginger and green onions. Steam for about 10 minutes. Add the cut vegetables and steam for 3 minutes, or until cooked to taste. Sprinkle with sesame oil and serve immediately. Makes 4 servings.
* Product available on a seasonal basis.
Fried Paci c Cod Spring Rolls

Copper River Seafoods
2 pounds Kirkland Signature* boneless, skinless Paci c cod portions, thawed 16 ounces bean thread noodles (clear noodles), soaked in water for 30 minutes, drained and cut into 1-inch pieces 2 sweet onions, chopped 2 pounds green cabbage, thinly sliced 2 carrots, thinly sliced 1 teaspoon salt teaspoon ground black pepper 3 tablespoons soy sauce 30 spring roll wrappers 1 egg yolk, lightly beaten Vegetable oil for deep-frying
Chop cod into 1-inch cubes. Place in a bowl and add noodles, onions, cabbage, carrots, salt, pepper and soy sauce; stir to blend. Fill spring roll wrappers with the cod mixture. Rub some egg yolk on the edges to seal. Working in batches, deep-fry in oil on medium-high heat until golden, about 5 minutes. Makes 6-7 servings.
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Salmon Delight
True Nature Seafood
1 tablespoon sea salt 2 tablespoons garlic pepper seasoning 2 tablespoons lemon juice cup extra-virgin olive oil, divided
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Wrap the salmon in aluminum foil coated with the remaining oil. Bake for about 15-20 minutes, or until cooked to taste, opening the foil during the last 5 minutes of cooking to brown the sh. Makes 3-4 servings.
Preheat oven to 350F or grill to 350-400F. In a small bowl, combine salt, garlic pepper, lemon juice, cup oil, sesame seeds and capers. Stir to blend. Spread over the salmon.
Glazed Salmon with California Avocado Slaw

California Avocado Commission
3 tablespoons soy sauce 1 garlic clove, peeled 1 teaspoon peeled and nely chopped fresh ginger 2 tablespoons honey 1 teaspoon toasted sesame oil cup seasoned rice vinegar cup olive oil, plus more for sauting 4 5-ounce salmon llets cut into thin strips 1 medium carrot, shredded 1 red bell pepper, thinly sliced 3 cups shredded Napa cabbage Salt and ground black pepper 1 ripe fresh California Avocado, peeled, seeded and cut into -inch cubes
cup sliced water chestnuts,
Toss with the remaining soy sauce mixture. Season to taste with salt and pepper. Add avocado and toss to combine. Set aside. Heat a small amount of olive oil in a large nonstick skillet over medium-high heat. Place the salmon skin-side up in the pan and cook until nicely browned, about 6 minutes. Turn the salmon over and cook about 6 minutes longer, or until cooked through. To serve, spoon some slaw over each llet. Makes 4 servings. Nutritional information: Each serving has 390 calories, 32 g protein, 26 g carbohydrates, 17 g fat (2.5 g saturated fat, 5 g polyunsaturated fat, 8 g monounsaturated fat), 80 mg cholesterol, 6 g ber, 380 mg sodium.
Recipe provided by the California Avocado Commission.
Place soy sauce, garlic, ginger, honey, sesame oil, vinegar and olive oil in a food processor or blender. Blend until creamy smooth. Place salmon llets in a shallow dish and pour half of the soy sauce mixture over the top, turning to coat on all sides. In a medium bowl, combine water chestnuts, carrot, bell pepper and cabbage.
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Roses Pesto Salmon Fillets in Phyllo Pastry

Marine Harvest
cup pine nuts 10 garlic cloves, peeled 2 ounces fresh basil leaves cup olive oil 2 6-ounce portions Marine Harvest fresh boneless, skinless Atlantic salmon 2 phyllo sheets cup butter, melted Preheat oven to 350F. In a food processor, combine pine nuts, garlic, basil and oil. Blend to a paste. Rub salmon llets evenly with the pesto. Place each llet on a phyllo sheet and wrap the phyllo around the salmon. Transfer to a baking pan and brush evenly with melted butter. Bake for 15 minutes, or until the pastry is browned. Makes 2 servings.
Recipe courtesy of Fred Rose, Roses Country Catering, Campbell River, British Columbia.
Salmon Burgers with Grilled Pineapple and Teriyaki Sauce

Trident Seafoods
4 Trident Seafoods* frozen salmon burgers 4 whole pineapple slices 4 tablespoons teriyaki sauce 4 sesame seed buns 4 slices red onion
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Grill salmon burgers according to package directions, along with the pineapple slices. After one side cooks, ip the burgers and pineapple and brush each with the teriyaki sauce. Place the burgers on the buns. Top with pineapple and red onion slices. Makes 4 servings.
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Captain Jacks Salmon Rub

Multiexport Foods
2-3 pounds fresh Multiexport* farmed salmon llets (skinless) RUB 2 tablespoons kosher salt 3 tablespoons lightly packed light brown sugar 2 tablespoons dried parsley 1 tablespoon garlic powder 1 tablespoon paprika 1 tablespoon fresh ground pepper 1 tablespoon ground dill weed 1 teaspoon ground coriander 1 teaspoon ground cumin
on the middle rack of the oven and bake for 15 minutes, or until the salmon is opaque and akes easily with a fork. The internal temperature should be 145F. Grilling: Preheat grill to medium-high. Place the seasoned salmon on a presoaked cedar plank and cook for 20-30 minutes, or until the salmon is opaque and akes easily with a fork. The internal temperature should be 145F. Serve on the cedar plank for a great presentation. Makes 4-6 servings.
Place salmon llets in a baking dish. Mix all the rub ingredients in a small bowl. Sprinkle the desired amount of rub onto the llets. Baking: Preheat oven to 400F. Place the seasoned salmon in the baking dish
Tuscan Chicken with Pan-Fried Penne and Triple Tomato Sauce

Kirkland Signature/Tyson
2 tablespoons minced garlic, divided Grated zest and juice of 1 lemon cup hand-torn basil, divided cup olive oil, divided 4 Kirkland Signature frozen chicken breast llets, thawed cup minced onion cup sun-dried tomato strips 2 cups cherry tomatoes 1 cups white wine 2 cups canned crushed tomatoes cup heavy cream 6 cups fully cooked penne cup thinly sliced crimini mushrooms 1 cup Brussels sprout leaves
Chicken Noodle Strudel

Top Ramen
2 3-ounce packages Chicken Flavor Top Ramen 1 egg, beaten 1 teaspoon sesame oil 2 cups sliced cooked chicken breast 1 cup chopped red bell pepper 1 cup broccoli orets 1 8-ounce can crushed pineapple in syrup 1 tablespoon sugar 1 tablespoon vinegar 2 teaspoons cornstarch Broccoli and red pepper, for garnish (optional)
In a large resealable bag, combine half the garlic, lemon zest and juice, cup basil and cup oil with chicken. Marinate in the refrigerator for 1-2 hours. In a well-oiled saucepan over medium-low heat, combine remaining garlic, onion and sun-dried tomato; cook until fragrant. Add cherry tomatoes and cook until blistered. Add wine and reduce by half. Add crushed tomatoes and cream; simmer until hot. In a large well-oiled nonstick skillet over medium heat, cook chicken, covered, for 3 minutes. Turn and cook until internal temperature is 165F. Remove from the pan. Heat remaining oil in the skillet. Add penne and mushrooms; cook, stirring, until penne is crispy and mushrooms have browned. Fold in Brussels sprouts, cup basil and warm tomato sauce. Serve penne topped with sliced chicken. Makes 4 servings.
Preheat oven to 350F. Grease a 10-inch pie plate. Cook noodles in 3 cups boiling water for 3 minutes. Drain. Mix beaten egg into the noodles. Place half of the noodles in the pie plate. Heat oil in a saut pan over medium heat. Add chicken and cook for 5 minutes. Add bell pepper and broccoli; saut for 3 additional minutes. Stir in the noodle seasoning packet, pineapple and juice, sugar, vinegar and cornstarch. Cook for 3-5 minutes, until thickened. Spread the chicken mixture evenly over the noodles in the pie plate. Top with the remaining noodles. Bake for 20 minutes. Garnish with broccoli and red pepper. Makes 6-8 servings.
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Chicken with Clementines and Olives

Duda Farm Fresh Foods
6-7 Dandy* clementines 1 28-ounce can plum tomatoes cup rice or wheat our 1 teaspoon smoked paprika Salt and ground black pepper 8 chicken thighs (skin on) 3 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 3 garlic cloves, chopped teaspoon ground cinnamon cup whole green olives Cooked rice or polenta, for serving
Peel and section 2 clementines. Juice enough of the remaining clementines to make cup juice. Set aside. Drain tomatoes, reserving 1 cup of the liquid from the can. Set aside. Place our, paprika, 1 teaspoon salt and teaspoon pepper in a paper bag and shake to blend. One at a time, add chicken thighs to the bag and shake to coat with the seasoned our. Place the coated chicken on a plate. Discard the remaining our. Heat oil in a large, heavy skillet over medium-high heat. Add the chicken in 1 layer, skinned side down, and cook until golden brown, 5 minutes. Turn and cook the thighs until the second side is browned, about 3 minutes. Transfer to a plate. Add onions and garlic to the pan. Cook until the onions are translucent, 4 minutes, stirring often. Pour in the clementine juice, reduce the heat to medium, and scrape the pan to gather up all the browned bits. Cook until the juice is reduced by half, about 3 minutes. Stir in cinnamon. Return the chicken to the pan, skinned side down. One at a time, add the tomatoes by squeezing them in your st over the pan. Pour in the reserved tomato liquid. Simmer for 10 minutes, uncovered, then turn the chicken. Add clementine sections and olives. Cook until the juices run clear when a thigh is pierced with a knife and the chicken is no longer pink near the bone, about 5 minutes. Serve with rice or polenta. Makes 4 servings. Note: You can use boneless, skinless chicken cuts with this recipe. Adjust cooking times accordingly.
Roasted Chicken Breasts with Grape, Orange and Feta Salsa

Sunkist Growers
4 boneless, skinless chicken breasts 6 tablespoons extra-virgin olive oil, divided 2 tablespoons curry powder 1 cups Sunkist* grapes, washed and halved 2 Sunkist* navel oranges, peeled and segmented red onion, sliced cup crumbled feta cheese cup thinly sliced basil leaves Freshly ground pepper
Preheat oven to 375F. Place chicken in a medium bowl. Add 2 tablespoons olive oil and curry powder; toss to coat. Place the chicken breasts on a sheet pan and roast for about 10-15 minutes, or until cooked through. In a mixing bowl, combine grapes, orange segments, onions, feta and basil. Toss with the remaining olive oil and season to taste with pepper. Remove the chicken from the oven and let it rest for about 5 minutes. Slice each breast into 4 pieces and place on a serving plate. Top with salsa and serve. Makes 4 servings.
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Chicken Dijon
Lea & Perrins
4 boneless, skinless chicken breasts, about 4 ounces each Salt and pepper cup butter cup Lea & Perrins Worcestershire sauce cup sour cream cup Dijon mustard 1 tablespoon chopped fresh chives (optional)
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Gilroys Finest Saucy Garlic Chicken

Christopher Ranch
1 4-pound chicken, cut into 8 pieces Salt and pepper Olive oil 40 cloves Christopher Ranch* garlic or peeled garlic, or 10 tablespoons Christopher Ranch* chopped garlic 1 cups dry white wine 3 tablespoons chopped fresh Italian parsley 3 sprigs fresh thyme 2 sprigs fresh tarragon Cooked rice or linguine, for serving
Season chicken lightly with salt and pepper, if desired. In a large skillet, melt butter over medium heat. Brown the chicken for 4-5 minutes on each side, pressing at with a spatula. In a small bowl, mix together Worcestershire sauce, sour cream and mustard. Spoon the sauce over the chicken and cook 2 minutes longer, or until cooked through. Sprinkle with chives and serve warm. Makes 4 servings.
Generously season chicken with salt and pepper. Heat 3 tablespoons oil in a large, heavy skillet (with lid) over medium heat. Brown the chicken pieces on all sides, working in batches if necessary. When browned, remove and set aside. Gently press garlic with the at side of a knife to slightly break the cloves; remove peel. Add a little more oil to the skillet if necessary. Add garlic and saut until golden, about 4 minutes. Do not burn. If using chopped garlic, lightly saut just until warm. Add wine and herbs; bring to a boil. Return the chicken to the pan and reduce the heat to medium-low. Cover and simmer, turning the pieces every few minutes, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a serving dish; spoon the garlic sauce over all. Serve with rice or linguine. Makes 4-6 servings.
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Grilled Chicken and Nectarine Kabobs

Trinity Fruit
MARINADE 1 cup honey cup lemon juice cup deli mustard cup olive oil cup Worcestershire sauce 1 cup teriyaki sauce 3 garlic cloves, minced 3 pounds boneless, skinless chicken thighs, cut into bite-size cubes 3 fresh yellow- esh California nectarines, sliced into -inch-thick pieces 1 zucchini, cut into -inch-thick slices 1 red bell pepper, sliced into 2-inch cubes 1 yellow bell pepper, sliced into 2-inch cubes 1 large white onion, sliced into 2-inch cubes 14 12-inch bamboo skewers, soaked in water for 30 minutes
Add chicken to the marinade, turning to coat. Cover the dish and refrigerate, turning the chicken occasionally, for at least 1 hour. Preheat a gas or charcoal grill. Thread the chicken, nectarines, zucchini, bell peppers and onions onto the skewers. Place the kabobs on the grill over medium heat. Cook for 9-11 minutes, turning occasionally and brushing with the reserved marinade, or until the chicken is no longer pink in the center. Makes 10-12 servings.
Recipe created by Casey Jones.
In a large, shallow container, mix marinade ingredients. Set aside a small amount of marinade to brush on the kabobs while cooking.
Entres 151
Corn Salsa with Peppery Chicken

Del Monte Foods
4 skinless, boneless chicken breasts teaspoon coarsely ground pepper Chopped fresh cilantro or parsley, for garnish (optional) Flour tortillas, for serving (optional) CORN SALSA 2 teaspoons olive oil cup chopped onion 1 small garlic clove, nely chopped 1 15-ounce can Kirkland Signature whole-kernel golden sweet corn, drained 1 14-ounce can Del Monte or S&W organic diced tomatoes 1 teaspoon cornstarch 1 15-ounce can black beans, rinsed and drained
Moon Gate Orange Chicken

Florida Growers/Noble Worldwide
2 Florida* tangerines 3 green onions, cut into -inch pieces cup soy sauce cup sugar 1 cup Florida* tangerine juice or juice from 3-4 fresh tangerines Vegetable oil for deepfrying, plus 2 tablespoons for stir-frying 2 pounds boned, skinned chicken breasts and thighs, cut in bite-size pieces 1 tablespoon shredded fresh ginger or 1 teaspoon ground ginger teaspoon hot pepper sauce
Preheat the broiler. Sprinkle chicken with pepper. Place on unheated rack of broiler pan. Broil 4-5 inches from the heat for 12-15 minutes, turning once, or until the chicken is no longer pink or the internal temperature is 165F. To prepare the salsa, heat oil in a medium saucepan over medium heat. Add onion and garlic; cook for 2 minutes, or until the onion is tender. Stir in corn, undrained tomatoes and cornstarch. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Stir in beans and cook until heated through. Spoon the salsa onto plates. Top with chicken. Sprinkle with chopped fresh cilantro or parsley and serve with tortillas. Makes 4 servings.
Score the peel of 1 tangerine into quarter sections; remove the peel. Remove all white membrane and cut the zest into long, thin strips. Peel the second tangerine. Separate both tangerines into segments. Set aside. In a small bowl, combine green onions, soy sauce, sugar and tangerine juice. Set aside. Pour oil to a depth of 3 inches into a large, heavy saucepan. Heat to 375F. Working in batches, fry chicken for about 4 minutes, or until no longer pink. Remove with a slotted spoon and drain on paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add ginger, hot pepper sauce and tangerine peel strips; stir-fry for 1 minutes. Add chicken pieces and stir-fry for 3 minutes. Add tangerine juice mixture and stir-fry for 3 minutes. Transfer to a heated serving dish. Garnish with tangerine segments. Makes 8 servings.
Stuffed Chicken Breasts

Kirkland Signature/Sunsweet
Nonstick cooking spray 1 cup herb-seasoned croutons cup chicken stock 1 tablespoon butter 1 cup peeled, cored and chopped Granny Smith apple cup chopped onion
cup chopped walnuts 1 tablespoon chopped fresh rosemary, plus more for topping 12 Kirkland Signature/Sunsweet pitted dried plums (prunes), chopped Salt and freshly ground pepper 4 boneless, skinless chicken breasts
Preheat oven to 375F. Coat an 11-by-7-inch baking dish with cooking spray. Place croutons in a medium bowl. Pour stock evenly over the croutons; let stand for 5 minutes.
Meanwhile, melt butter in a medium skillet over medium heat. Add apple and onion; cook for 10 minutes, stirring frequently, until very soft. Add apple mixture, walnuts, rosemary and dried plums to the croutons and mix well. Season to taste with salt and pepper. Cut a slit in each chicken breast to form a large pocket. Fill with the stu ng mixture and transfer to the prepared baking dish. Season to taste with salt, pepper and rosemary. Bake for 1 hour, or until the chicken is cooked through. Makes 4 servings.
Entres 153
154 A Decade of Cooking the Costco Way
Chicken Broccoli Divan

Eat Smart
1 pounds Eat Smart* broccoli orets, cut into bite-size pieces 1 32-ounce package chicken broth or reduced-sodium broth 1 tablespoon butter 1 tablespoon olive oil 1 pounds boneless, skinless chicken breasts, cut into bite-size pieces 1 cup chopped onion cup our cup dry sherry or dry white wine 2 teaspoons Dijon mustard 4 ounces Neufchatel ( less fat) cream cheese 1 cups shredded reduced-fat sharp Cheddar cheese, divided Salt and freshly ground pepper 2 cups plain croutons (or any avor), crushed
Preheat oven to 400F. Lightly grease a 13-by-9-inch baking dish. Cook broccoli in boiling water for 2-3 minutes. Drain well and set aside. Place chicken broth in a medium saucepan over medium-high heat; cook until reduced to 2 cups. Melt butter and oil in a large skillet over mediumhigh heat. Add chicken and onion; cook for 5 minutes, or until the chicken is nicely browned. Stir in our and cook for 1 minute. Add the reduced broth, sherry, mustard and cream cheese; cook, stirring, until the mixture is smooth. Stir in broccoli, then stir in cup shredded cheese a little at a time, cooking until the cheese is melted. Season to taste with salt and pepper. Transfer the broccoli mixture to the prepared pan and sprinkle with crushed croutons. Bake for 15 minutes. Top with the remaining cheese and cook 5 minutes longer, or until the mixture is bubbly and the topping is browned. Makes 8 servings. Tip: In a hurry? Use diced or coarsely shredded rotisserie chicken meat in place of chicken breasts; just omit that cooking step and stir into the sauce.
Tuscan Chicken Torta

General Mills
1 15- to 16-ounce can cannellini beans, rinsed and drained 1 cups Original Bisquick mix cup Italian dressing 1 cups diced cooked chicken 1 9-ounce box Green Giant frozen chopped spinach, thawed and squeezed to drain 1 cup shredded mozzarella cheese (4 ounces) 3 large eggs 1 cups milk cup slivered almonds, toasted
Preheat oven to 375F. Mash beans in a medium bowl. Stir in Bisquick mix and dressing. Spread over the bottom and 2 inches up the sides of an ungreased 9-by-3-inch springform pan. Bake for 10-12 minutes, or until set. Layer chicken, spinach and cheese over the crust. Combine eggs and milk in a bowl and mix until blended. Pour over the cheese. Sprinkle almonds evenly over the top. Bake, uncovered, for 50-55 minutes, or until golden brown and a knife inserted near the center comes out clean. Let stand for 10 minutes. Loosen the edges of the torta and remove the sides of the pan. Makes 6 servings. Nutritional information: Each serving has 465 calories, 31 g protein, 42 g carbohydrates, 22 g fat, 6 g saturated fat, 150 mg cholesterol, 6 g ber, 700 mg sodium.
Entres 155
Herb-Roasted Cornish Hens

McCormick
2 whole Cornish hens (about 1 pounds each) 2 tablespoons olive oil 2 teaspoons McCormick Gourmet Collection garlic salt 2 teaspoons McCormick Gourmet Collection paprika 2 teaspoons McCormick Gourmet Collection rosemary leaves, crushed 1 teaspoon McCormick Gourmet Collection thyme leaves teaspoon McCormick Gourmet Collection coarse grind black pepper
Preheat oven to 350F. Place hens on a rack in a shallow roasting pan. Brush with oil. Mix all of the spices and herbs in a small bowl. Rub evenly over the entire surface of the hens. Roast in the oven for 1-1 hours, or until the hens are cooked through (an internal temperature of 165F). Makes 4 servings.
Pistachio and Mustard Seared Lamb

Wonderful Pistachios
8 rosemary sprigs, leaves picked o 2 tablespoons yellow mustard seeds 1 bunch (8-10 sprigs) fresh thyme, leaves removed 12 garlic cloves, crushed and chopped cup extra-virgin olive oil, plus more for drizzling 2 tablespoons sherry wine vinegar 3 pounds lamb loins, trimmed Coarse sea salt Freshly ground black pepper cup Wonderful Pistachios kernels, crushed Cooked brown rice or ageolet beans, for serving
In a small bowl, combine rosemary leaves, mustard seeds, thyme leaves, garlic, oil and vinegar; mix to blend. Coat each lamb loin liberally with the herb oil. Season to taste with salt and pepper. Marinate in the refrigerator overnight. When you are ready to cook, preheat the oven to 350F. Remove the lamb from the marinade and brush o excess. Roll each loin in pistachios, just enough to coat. Preheat a large saut pan over high heat, add a drizzle of olive oil, and sear each loin. Finish in the oven to an internal temperature of 135F for medium-rare (150F for medium). Let the meat relax for 10-15 minutes before cutting. It will continue to cook as it stands. Serve over brown rice or ageolet beans and drizzle with olive oil. Makes 4 servings.
Onion-Crusted Rib Veal Chops with Oven-Dried Tomatoes

Plume De Veau
2 cups vegetable oil 1 large Spanish onion, sliced thin Salt, black pepper and onion powder 1 cup all-purpose our, for dredging 4 Plume De Veau* rib veal chops 2 egg whites beaten lightly with 1 tablespoon dry sherry OVEN-DRIED TOMATOES 1 large vine-ripened tomato, sliced in -inch slices (8 slices) 1 tablespoon extra-virgin olive oil 1 sprig fresh thyme, leaves removed and chopped Pinch of salt
To prepare the tomatoes, preheat oven to 200F. In a bowl, lightly toss all ingredients together. Lay out on a baking sheet and bake for 2 hours, or until the tomatoes are slightly dry to the touch. Heat vegetable oil in a saucepot to 350F. Allow enough room for the onions. Season onions to taste with salt, pepper and onion powder. Toss in our, shaking o excess. Add onions to the hot oil and fry until light golden brown. Remove from the pot and
lay on paper towels to absorb excess oil. When the onions are cool enough to handle, chop coarsely and place in a pan large enough to dredge a veal chop. Preheat oven to 350F. Lightly season veal chops with salt and pepper. Dredge in egg whites and then coat with onions. Lay the chops on a baking sheet and bake for about 20 minutes, or until cooked to desired doneness or medium. To serve, place 2 slices of tomato on each plate and top with a veal chop. Makes 4 servings. Tip: These can be served with a drizzle of reduced veal stock or red wine demi-glace.
Entres 157
Sauted Loin Veal Chops with Spicy Cauli ower

Plume De Veau
TEMPURA BATTER 1 cup all-purpose our 1 cup cornstarch 1 tablespoon baking powder 2 eggs 2 egg yolks 1 bottle light beer Vegetable oil for deep frying 1 cup cauli ower orets 4 Plume De Veau* loin veal chops Salt and pepper 2 tablespoons vegetable oil 1 tablespoon peanut oil 1 tablespoon sesame oil 1 tablespoon chopped garlic cup chopped shallots 1 tablespoon chopped fresh ginger cup chopped green onions cup roughly chopped cilantro leaves 1 teaspoon sambal oelek (red chili paste) 1 tablespoon sweet rice vinegar cup soy sauce
Heat oil for deep frying to 350F. Dip cauli ower in tempura batter. Fry until crisp and golden brown. Remove from the oil and place on paper towels to drain. Season veal chops to taste with salt and pepper on both sides. Heat 2 tablespoons vegetable oil in a large ovenproof saut pan over medium-high heat. Add the chops and saut on both sides until light brown. Transfer to the oven and cook for 15-20 minutes, or until medium-rare. Remove from the oven and keep warm. In a separate pan, heat the peanut and sesame oil over high heat. Add garlic, shallots and ginger; saut until the shallots are browned. Add green onions and cilantro; heat for 30 seconds. Add sambal oelek, vinegar, soy sauce and cauli ower. Toss brie y. Top the veal chops with the cauli ower mixture and serve. Makes 4 servings.
Preheat oven to 350F. To prepare the tempura batter, mix our, cornstarch and baking powder in a bowl. In another bowl, beat eggs and egg yolks. Stir in beer. Add the dry ingredients and stir until blended. Keep chilled until ready to use.
Osso Buco with Port, Shallots, Carrots and Orange

Plume De Veau
cup extra-virgin olive oil 4 Plume De Veau* veal osso buco (shanks) (about 4 pounds) Salt and black pepper Flour, for dredging 8 whole shallots, peeled 1 garlic clove, peeled 1 cup baby carrots 2 celery stalks, cut in pieces cup tomato paste 1 bay leaf, 1 sprig fresh thyme, 1 sprig fresh rosemary, 2 leaves fresh basil 1 cup port wine cup red wine 2 cups hot veal stock (chicken stock can be substituted) 1 teaspoon nely grated orange zest In a saucepot, heat oil over medium heat. Season veal with salt and pepper to taste and dredge in our. Add to the pan and lightly brown on all sides. Remove from the pan. Add shallots, garlic, carrots and celery to the pan, then add salt and pepper to lightly season. Saut until lightly browned. Add tomato paste and herbs; saut for 1 minute. Add port and red wine; cook until reduced by half. Add veal stock; bring to a simmer. Return the veal to the pot and cook, covered, over very low heat until the meat starts to fall away from the bone, about 2-3 hours. Remove the meat and vegetables from the pot. Cover and keep warm. Place the pot over medium heat and cook until the liquids are reduced by half. Adjust the seasoning. Serve the veal with sauce, vegetables and orange zest. Makes 4 servings.
Veal Cutlets with Applewood Bacon, Napa Cabbage and White Grapes
Plume De Veau
2 ounces applewoodsmoked bacon, chopped 6 tablespoons unsalted butter, divided 1 tablespoon chopped shallots 2 cups shredded Napa cabbage cup white wine Sauvignon Blanc or Pinot Grigio cup veal or chicken stock Salt and pepper cup halved white grapes 4 Plume De Veau* veal cutlets, pounded lightly
In a large saut pan, cook bacon over medium heat until light brown. Remove the bacon from the pan and pour o the grease. Add 1 tablespoon butter to the pan. Add shallots and saut for 1 minute. Add cabbage and saut until wilted. Add wine and stock; cook until reduced by half. Return the bacon to the pan. Season to taste with salt and pepper. Remove from the pan and keep warm. Heat 1 tablespoon butter in the pan. Add grapes and saut until hot. Remove from the pan and keep warm. Season cutlets with salt and pepper to taste. Place the pan over very high heat. Add 2 tablespoons butter and heat until light brown. Add 2 cutlets and saut for minute on each side. Remove to a plate. Add 2 tablespoons butter and cook the remaining cutlets. To serve, spoon the cabbage onto dinner plates and top with the veal cutlets and grapes. Makes 4 servings.
Entres 159
Roasted Pork with Walnuts and Grapes

California Walnuts
1 cup chopped Kirkland Signature walnuts 2 tablespoons chopped fresh rosemary 1 teaspoon salt teaspoon pepper 2 pounds pork tenderloin 6 tablespoons honey, divided 3 cups seedless grapes (red and green) cup balsamic vinegar 1 tablespoon spicy brown mustard 3 garlic cloves, minced
Prime Rib of Pork with Oven-Roasted Grapes

Pandol Bros., Inc.
3-pound pork rib roast Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1 cup red wine (Burgundy) 1 shallot, minced 1 cup veal stock 2 tablespoons butter ROASTED GRAPES 2 cups Pandol* red seedless grapes teaspoon crushed red pepper Splash of grapeseed oil Pinch of kosher salt and black pepper
Preheat oven to 375F. In a bowl, stir together walnuts, rosemary, salt and pepper. Pat pork dry and brush with 4 tablespoons honey. Place on a low-rimmed baking sheet and press the walnut mixture onto the top and sides. Surround the pork with grapes. Roast for 30 minutes, or until the internal temperature is 160F. Let stand for 5 minutes before slicing. Meanwhile, combine the remaining 2 tablespoons honey, vinegar, mustard and garlic in a small saucepan and simmer for 5 minutes. Drizzle over the sliced pork and grapes. Makes 4-6 servings.
To prepare the grapes, preheat oven to 400F. Toss grapes with red pepper, oil, salt and pepper. Place on a baking sheet and roast for 8-10 minutes. Set aside. Reduce oven temperature to 350F. Season pork with salt and pepper to taste. Heat oil in a heavy pan over medium-high heat and sear the roast on all sides. Transfer to a roasting pan and roast for about 1 hour, or until the internal temperature is 150F. Meanwhile, prepare the sauce. Discard the rendered fat left in the pan. Deglaze the pan with wine over medium heat. Add shallots and reduce by half. Add veal stock and reduce by half, until slightly thickened. Season to taste with salt and pepper. Add the roasted grapes and butter. When the roast is removed from the oven, let it rest for 15 minutes. Slice between the bones. Serve with the sauce. Makes 4-6 servings.
Roasted Raspberry Chipotle Pork Tenderloin

Fischer & Wieser
cup olive oil 2 teaspoons minced fresh rosemary leaves, plus 4-5 sprigs for garnish 1 tablespoon minced garlic 1 teaspoon sea salt
1 teaspoons freshly ground black pepper 2 1-pound pork tenderloins, trimmed 1 cups Fischer & Wiesers The Original Roasted Raspberry Chipotle Sauce cup fresh raspberries, for garnish
Preheat oven to 425F. In a small bowl, whisk together oil, rosemary, garlic, salt and pepper. Place tenderloins on a baking sheet and rub generously all over with the seasoned oil. Roast, uncovered, until the internal temperature is 155F, about
20-25 minutes. Remove the meat from the oven and set aside, loosely covered with foil, for 10 minutes, to rest and allow the internal temperature to rise to 160F. While the meat is resting, heat raspberry chipotle sauce in a small saucepan until just heated through, not to boiling. Slice the meat into - to -inch slices; fan out on a serving plate. Pour the heated sauce over the slices. Garnish with rosemary sprigs and raspberries. Serve hot. Makes 6 servings.
Entres 161
Apple-Pear Pork Tenderloin

Oneonta Starr Ranch Growers
2 pork tenderloins Salt and pepper 3 tablespoons olive oil 3 shallots, sliced 3 garlic cloves, sliced cup dry white wine (or vegetable broth) 1 cups apple cider 3 Starr Ranch Growers* Braeburn or Granny Smith apples, cored and cut into / -inch slices (with skin) 2 Diamond Starr Growers* Bosc pears, cored and cut into / -inch slices (with skin) 3 tablespoons butter
Preheat oven to 450F. Season pork with salt and pepper to taste. Heat oil in a frying pan over medium-high to high heat. Add pork and sear on all sides. Add shallots and garlic; saut until tender, about 1-2 minutes. Add wine or broth and stir until deglazed. After the browned bits have surfaced, add cider, apples and pears; stir. Transfer all ingredients to a baking dish. Cover and bake for about 45-60 minutes, or until the internal temperature is 165-170F. Remove the pork from the pan and keep warm. Remove the apple and pear pieces from the pan with a slotted spoon and place in a bowl. Pour the sauce from the baking dish back into the frying pan, bring to a boil over medium-high to high heat, and cook until reduced by half. Whisk in butter. Add the apple and pear pieces, stirring gently. Place the pork on a serving dish and slice on the bias. Top with the apple-pear sauce. Makes 6-8 servings.
Mushroom-Stuffed Pork with Mandarin Oranges

Festival
2 4-ounce cans Festival* sliced mushrooms, drained 6 tablespoons butter, divided 1 shallot, minced 2 teaspoons minced fresh sage 1 teaspoon minced fresh oregano 1 teaspoons minced fresh thyme Salt and pepper 2-pound boneless pork loin roast 3 teaspoons olive oil 1 pounds ngerling potatoes, cut in half 2 pounds sweet onions, sliced 2 small leeks, sliced cup dry white wine (or mandarin juice) 2 11-ounce cans Festival* mandarin oranges, drained 3 tablespoons chopped fresh parsley
Preheat oven to 350F. Saut mushrooms in 2 tablespoons butter over medium-high heat until golden brown. Cool, then add shallot and herbs. Chop ne. Add salt and pepper. Make a hole through center of pork lengthwise, wiggling the knife to widen. Stu with mushroom mixture. Sear in oil over medium-high heat. Boil potatoes in salted water until tender. Cool in cold water. Melt 2 tablespoons butter over low heat in the pork pan, add potatoes, and toss to coat. Transfer to a roasting pan, top with pork, and roast for 45 minutes, or until the internal temperature is 160F. Caramelize onions in 2 tablespoons butter over medium heat. Add leeks and wine; cook until the wine evaporates. Add mandarins, parsley, salt and pepper; heat to warm. Slice pork and top with the orange mixture. Makes 6 servings.
Recipe developed by Chef Tyler Hefford-Anderson. * Brands may vary by region; substitute a similar product.
Entres 163
Pork Chops with Apples and Bacon

Farmland Foods
cup walnut pieces 8 slices Kirkland Signature* bacon, cut into -inch pieces 1 cup chopped sweet yellow onion 4 Farmland* center-cut boneless pork chops (about 1 inch thick) Ground ginger
Rubbed dried sage 1 large Granny Smith apple, cored and cut into 1 -inch pieces cup dried cranberries teaspoon apple pie spice cup apple cider cup maple syrup
In a large skillet, toast walnuts over medium-high heat, stirring often. Remove from the skillet and set aside. Add bacon to the skillet and cook for about 5 minutes. Add onions and continue cooking until the bacon is done and the onions are browned and tender. Remove from the skillet, reserving the grease. Season pork chops on both sides with ginger and sage to taste. Place in the skillet
and cook in the bacon grease over medium-high heat until browned, about 2 minutes per side. Remove the chops and carefully drain the grease from the skillet. Return the chops to the skillet. Add apple, dried cranberries, bacon and onions. Sprinkle with apple pie spice. Pour cider and maple syrup over all. Cover and simmer over medium-low heat for 5 minutes. Turn the chops and cook for 5 minutes, or until the internal temperature is 155F. Serve the chops topped with the apple-bacon mixture. Garnish with toasted walnuts. Makes 4 servings.
Tri-Tip with Roasted Carrots and Potatoes

Cargill Meat Solutions
1 2- to 4-pound Mortons of Omaha Steakhouse Classic Tri-Tip Roast (premarinated) 2 pounds carrots, peeled 3 pounds ngerling potatoes, washed 1 lemon, halved 2 tablespoons olive oil, divided Kosher salt Ground black pepper
Spicy Korean Barbecue Rb-Eye Skewers with Asian Slaw

Kirkland Signature/Tyson
1 cup kimchi 1 tablespoon minced garlic cup soy sauce 2-inch piece fresh ginger 4 Kirkland Signature ribeye steaks, each cut into 6 strips lengthwise 24 skewers DIPPING SAUCE cup Korean chili paste cup honey 1 cup bulgogi sauce ASIAN SLAW cup Korean chili paste cup honey cup rice vinegar 2 tablespoons sh sauce 2 cups shredded cabbage cup shaved cucumber cup shaved radish cup shaved red onion cup shaved pear cup shaved green onion cup fresh cilantro leaves
Preheat oven to 425F. Remove tri-tip roast from the package and place on a rack in a shallow roasting pan with the fat side up. Toss carrots, potatoes and lemons in 1 tablespoon oil. Season to taste with salt and pepper. Place on a foil-covered sheet pan with the lemon halves cut side up. Set the meat pan in the center of the oven and the vegetable pan above it. Roast for about 50 minutes, or until the internal temperature of the meat is 145F and the carrots and potatoes are tender. Let the meat rest for 15 minutes before slicing across the grain into -inch slices. Serve the sliced meat with the whole carrots and ngerling potatoes. Finish the dish by squeezing lemon juice over the beef and drizzling with the remaining olive oil. Makes 6-8 servings.
In a food processor, blend kimchi, garlic, soy sauce and ginger until a paste forms. Rub the paste over the steak strips. Refrigerate for 2-3 hours. Preheat the grill to medium-high. To make the dipping sauce, combine all ingredients and stir until blended. Set aside. To make the slaw, combine chili paste, honey, vinegar and sh sauce in a large bowl. Mix until blended. Add the remaining ingredients and toss to coat. Set aside. Thread the steak strips onto the skewers and grill for 2-3 minutes on each side. Serve the skewers with the slaw and dipping sauce. Makes 4 servings.
Entres 165
Pot Roast with Cranberry Pomegranate Sauce

Mazola
cup all-purpose our 2 teaspoons Mazola Chicken Flavor Bouillon teaspoon ground black pepper 2-3 pounds boneless beef chuck roast cup Mazola corn oil 1 cups diced onions 1 cup pomegranate juice 1 cups dried cranberries, divided 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 2 teaspoons balsamic vinegar Preheat oven to 350F. In a shallow bowl, combine our, bouillon powder and pepper. Thoroughly dredge roast in the our mixture. Heat oil in a large Dutch oven over medium-high heat. Brown the meat for 3-5 minutes on each side, or until well browned; remove from the pan. Add onions to the pan juices and cook for 2 minutes. Stir in pomegranate juice and half of the cranberries; bring to a boil and cook for 1 minute. Add sugar, Worcestershire sauce and vinegar, stirring until the sugar is dissolved. Return the roast to the pan, turning to coat with sauce. Cover the pan and roast in the oven for 75 minutes. Stir well; add remaining cranberries. Cover and cook for 15-30 minutes, or until the meat is tender (check for doneness at an internal temperature of 145F). Remove from the oven and let rest for 10 minutes. Transfer the meat to a platter, slice and top with sauce. Makes 6-8 servings.
Beef Pot Roast with Noodles

1 Mortons of Omaha Beef Pot Roast with Gravy (about 2 pounds) 16 ounces egg noodles 3 tablespoons butter, divided 1 pound button mushrooms, sliced 1 yellow onion, diced 1 10 -ounce can condensed cream of mushroom soup 1 cup milk 2 cups sour cream 2 teaspoons white vinegar Ground black pepper to taste Kosher salt to taste
Remove beef pot roast from the package and shred the meat with 2 forks. Bring 2 quarts of salted water to a boil for the noodles. Heat 2 tablespoons butter in a nonstick saut pan over medium heat. Add shredded pot roast to the pan and cook until the beef becomes deep brown and slightly crispy. Then turn the meat over and repeat. Remove from the pan once both sides are browned. Cook noodles according to package directions once the beef is cooked. Melt the remaining butter in the saut pan over medium heat. Saut mushrooms and onions for 2-3 minutes. Add remaining ingredients and heat until simmering. Add the reserved crispy beef shreds. Season to taste. Serve over the egg noodles. Makes 6 servings.
Moms Organic Meatloaf

Organic Ranchers
2 eggs cup organic whole milk 1 teaspoon salt teaspoon ground pepper 4 slices bread, crust removed, torn into pieces cup grated carrots 1 onion, minced 2 tablespoons Worcestershire sauce 1 cup grated Cheddar cheese 2 pounds Organic Ranchers* 85/15 ground beef Organic TOPPING
cup organic ketchup

2 tablespoons mustard 2 tablespoons brown sugar
bread and mix until well soaked and broken down. Add carrots, onions and Worcestershire sauce; mix well. Add cheese and beef, stirring until well blended. To prepare the topping, combine ketchup, mustard and brown sugar in a small bowl and stir to blend. Set aside. Pack the beef mixture into a 9-by-5-inch loaf pan. Bake for 30 minutes, then add the topping. Bake for another 30-45 minutes, or until the internal temperature is 160F. Makes 8 servings.
Preheat oven to 350F. Combine eggs and milk in a large bowl and beat lightly. Add salt and pepper. Add
Entres 167
Rigatoni with Lamb Sauce

Kirkland Signature/Olde Thompson
1 tablespoon olive oil 1 small onion, minced 1 carrot, peeled and minced 1 celery stalk, minced 2 garlic cloves, minced cup red wine 1 pound ground lamb 1 cups whole milk 1 teaspoon plus 2 tablespoons Kirkland Signature sea salt, plus more to taste ground pepper, plus more to taste teaspoon Kirkland Signature Saigon cinnamon, plus more to taste 2 teaspoons dried oregano 2 tablespoons tomato paste 1 28-ounce can diced tomatoes 1 pound rigatoni cup grated Parmesan cheese, plus more for serving
teaspoon Kirkland Signature Malabar
Heat oil in a large skillet over medium-high heat. Add onion, carrot and celery. Cook until the vegetables have softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add wine and cook until reduced by half. Add lamb, milk, 1 teaspoon salt and pepper, stirring to break up the meat. Cook, stirring occasionally to crumble the meat, until most of the liquid has evaporated, about 20 minutes. Stir in cinnamon, oregano, tomato paste and diced tomatoes; return to a simmer. Reduce the heat to medium and cook until the sauce has thickened, about 12-15 minutes. Season to taste with additional salt, pepper and cinnamon. Meanwhile, bring 4 quarts of water to a boil. Add 2 tablespoons salt to the water. Add rigatoni and cook until al dente. Drain the pasta, reserving cup of the cooking liquid. Toss the pasta with Parmesan, reserved cooking liquid and meat sauce. Serve with additional Parmesan. Makes 4-6 servings.
Parmigiano Reggiano Risotto with Prosciutto, Mushrooms and Peas

Kirkland Signature/Arthur Schuman/Citterio
6-8 cups chicken broth 4 tablespoons butter, divided 3 tablespoons extra-virgin olive oil, divided 1 yellow onion, minced 1 garlic clove, minced 1 pound mushrooms, sliced 2 cups Arborio rice 10 ounces frozen peas, defrosted Parmigiano Reggiano, plus shavings for garnish 6 ounces Citterio* prosciutto (about 12 slices), each slice cut into 3 long pieces (reserve 6 pieces for garnish) 3 tablespoons chopped fresh parsley Salt and pepper
cup Cello rich and creamy mascarpone cup grated Kirkland Signature
In a saucepan, bring chicken broth to a boil, then reduce to a simmer. In a Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over mediumhigh heat. Add onions and garlic; saut until soft, then remove from the pan and set aside. Add 2 tablespoons butter and 1 tablespoon oil to the pan. Add
mushrooms and saut until soft and just brown. Set aside with the onions and garlic. Add rice to the pan, stirring constantly to prevent sticking. Add a large ladleful of hot chicken broth, reduce the heat to medium-low, and cook, stirring, until all the liquid is absorbed. Continue the process, adding broth one ladleful at a time. After 20 minutes, add peas, mushrooms and onions. Continue to add broth and cook until the rice is tender. Remove the pan from the heat. Stir in mascarpone, grated Parmigiano Reggiano and prosciutto. Add parsley and salt and pepper to taste. Transfer to a serving dish. Using a peeler, shave 6-8 curls from the wedge of Parmigiano Reggiano directly on top. Garnish with the reserved prosciutto slices. Serve immediately. Makes 4-6 servings.
Entres 169
Sausage and Chicken Cacciatore

New York Style Sausage
cup olive oil 4 links New York Style* Italian sausage, cut in half crosswise 8-10 ounces boneless chicken breast, cut in bite-size pieces 8-10 ounces boneless chicken thigh meat, cut in bite-size pieces 4 teaspoons thinly sliced garlic cup onions cut in 1-inch squares 1 cup halved mushrooms 1 cup green bell peppers cut in 1-inch squares 1 cup zucchini cut in -inch slices Pinch of salt Pinch of ground pepper cup dry white wine cup chicken stock 4 cups marinara sauce 1 pound spaghetti (or any other pasta) Heat oil in a large nonstick skillet over medium heat. Add sausage and cook until lightly browned all over, 2-3 minutes. Add all chicken and saut for 2-3 minutes. Add garlic, onions, mushrooms and bell peppers. Turn up the heat slightly and saut for 3-4 minutes. Add zucchini, salt and pepper. Turn the heat to high, add wine, and light with a match to burn o the alcohol. Add chicken stock and cook until slightly reduced, about 2 minutes. Add marinara sauce, reduce the heat, and simmer for about 5 minutes. Meanwhile, cook spaghetti according to package directions. Place the spaghetti in a large serving bowl and top with the sauce. Makes 4-6 servings.
Spicy Pasta Provenal

McCormick
8 ounces spaghetti cup olive oil 2 garlic cloves, nely chopped 1 pint cherry tomatoes, quartered cup pitted Kalamata olives, coarsely chopped 2 tablespoons capers 2 teaspoons McCormick Gourmet Collection Tuscan Italian Seasoning teaspoon McCormick Gourmet Collection crushed red pepper (or to taste) 2 tablespoons chopped fresh parsley cup grated Parmesan cheese
Cook pasta according to package directions. Drain well. Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir for 1 minute, or just until fragrant. Add tomatoes, olives, capers, Italian seasoning and red pepper; cook and stir for 3 minutes, or until the tomatoes begin to soften. Place the pasta in a large serving bowl. Add the tomato mixture and parsley; toss well. Sprinkle with Parmesan. Makes 4 servings.
Entres 171
Bolognese in Peppers
Organic Ranchers
cup basmati rice 2 tablespoons olive oil, divided 2 tablespoons minced carrots 2 tablespoons minced celery pound Organic Ranchers* ground beef Organic pound pancetta or lightly smoked bacon, diced
1 cups prepared marinara sauce cup dry red wine teaspoon crushed red pepper akes cup heavy cream cup grated Parmesan cheese, divided cup grated Romano cheese, divided 6 bell peppers (any color), cut in half lengthwise, seeds removed
until browned and crumbled. Drain o any excess liquid and return the pan to the heat. Add marinara sauce, wine and red pepper akes; simmer for 10 minutes. Stir in cream, half of the Parmesan and Romano, and rice. Simmer for 5 minutes, or until most of the liquid has been absorbed. Place peppers in a shallow baking dish. Fill with the beef mixture. Drizzle with the remaining oil and top with the remaining cheese. Bake, uncovered, for 30 minutes, or until the peppers are tender. Serve hot. Makes 4 servings.
Preheat oven to 375F. Cook rice according to package directions, until tender and u y. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add carrots and celery; cook, stirring, until tender. Add ground beef and pancetta; cook
Crispy Fried Spinach Cheese Ravioli with Pesto Sauce

Cibo Naturals/Monterey Gourmet Foods
cup canola oil cup ( stick) butter or margarine
1 36-ounce package fresh Monterey Pasta Spinach & Cheese Ravioli 1 22-ounce jar Kirkland Signature by Cibo Naturals Pesto Sauce
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(optional) teaspoon salt (optional) Pinch of ground black pepper or red pepper akes (optional)
Add a portion of the oil and butter to a large (12-inch) skillet and heat over medium heat. When the butter begins to foam, add about of the ravioli. Saut on one side for 2 minutes, or until they are golden brown and begin to develop bubbles on the surface. The heat should not be above a medium range, so as to brown the ravioli but not burn it.
When the rst side is browned, turn the over. When they are golden PLI UPravioli 2 brown, remove from the pan and place on a6 dry paper towel to absorb excess oil. 00 VO Repeat the above process until youve cooked R I T E enough ravioli to meet your needs. Place the ravioli on a platter and drizzle with pesto sauce or serve the UPPLI sauce in a bowl for dipping. 2 007 VO For extra avor, combine grated Parmesan, salt and pepper. Lightly toss the RI T E ravioli in the mixture before serving. Makes 10 servings.
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Entres 173
Asian Noodle Salad

Chicken of the Sea
4 cups cooked lo mein noodles or spaghettini 1 cups bottled low-fat Asian dressing, divided 1 medium head Napa or Chinese cabbage, shredded 1 cup shredded red cabbage 1 cup shredded carrots, plus more for garnish Half of an 8-ounce can sliced water chestnuts 1 cup sliced green onions 1 7-ounce can Chicken of the Sea chunk light tuna in water, drained Toasted black or white sesame seeds, for garnish (optional) Mandarin orange slices, for garnish (optional)
In a bowl, toss noodles with a third of the dressing. Evenly divide the noodles among 4 plates; set aside. In the same bowl, mix together cabbages, carrots, water chestnuts and green onions. Gently fold tuna and the remaining dressing into the mixed vegetables, blending well. Top the noodles with the tuna salad mixture. Garnish with shredded carrots, sesame seeds and mandarin orange slices, if desired. Serve immediately. Makes 4 servings.
Spinach and Cheese Stuffed Shells

Classico
12 jumbo pasta shells 1 10-ounce package frozen chopped spinach, thawed and well drained 1 cup low-fat ricotta cheese cup freshly grated Parmesan cheese 1 egg white, slightly beaten 2 tablespoons milk 1 32-ounce jar Classico* Tomato & Basil Pasta Sauce, or 4 cups cup shredded mozzarella cheese
Preheat oven to 350F. Cook pasta al dente according to package directions and drain. In a medium bowl, mix together spinach, ricotta, Parmesan, egg white and milk. Stu each shell with about 2 tablespoons of the cheese mixture. Spoon about 1 cups of pasta sauce into an 8-by8-inch baking dish and spread evenly. Arrange the stu ed shells in the baking dish and spoon the remaining pasta sauce evenly over the top. Cover tightly with aluminum foil and bake for 15 minutes. Remove the foil and sprinkle with mozzarella. Bake, uncovered, for an additional 15 minutes, or until heated through. Let rest for 5 minutes before serving. Makes 4 servings. Tip: This classic meatless dish can be prepared ahead of time. Cover and store in the refrigerator until ready to bake.
Entres 175
Alaskan Crab Melts

Alaska Glacier Seafoods
4 English mu ns, split cup mayonnaise 1 tablespoon prepared horseradish cup minced white onion cup nely diced dill pickles 1 tablespoon dill pickle juice 1 pound Alaska Glacier Seafoods* Dungeness crab meat (2 whole crabs, shelled) 8 slices Cheddar cheese
Preheat oven to 350F. Place English mu ns on a sheet pan and toast in the oven for about 10 minutes. Meanwhile, mix mayonnaise, horseradish, onion, pickles and pickle juice in a medium bowl. Add crab and stir, breaking up any large chunks. Remove the mu ns from the oven and top with the crab mixture. Place a slice of cheese on each mound of crab. Return to the oven and bake until the crab mixture is warm and the cheese is melted, about 15 minutes. Makes 4 servings.
Cod Sandwiches with Asian-Style Slaw

Trident Seafoods
8 portions Trident Seafoods* Panko Breaded Cod 4 cups shredded green and red cabbage cup diced onion 2 tablespoons chopped fresh cilantro 4 square ciabatta rolls DRESSING 4 tablespoons sesame seed oil 2 tablespoons rice vinegar 2 tablespoons white and black sesame seeds 2 tablespoons nely sliced green onions
Bake cod according to package directions. While the sh is baking, combine cabbage, onions and cilantro in a mixing bowl. To prepare the dressing, combine all ingredients and whisk to blend. Add to the salad and stir to coat. Warm the rolls in the oven. To assemble, slice the rolls in half and place 2 sh portions on the bottom half of each roll. Top with the cabbage slaw and roll tops. Makes 4 servings.
Tilapia Panini Sandwiches with Olive Caper Spread

Slade Gorton
2 portions Gourmet Bay* Sun Dried Tomato Tilapia 2 thin slices provolone cheese, cut in half Butter, softened 2 square ciabatta rolls, cut in half 2 sprigs parsley, for garnish 2 lemon twists, for garnish 1 cup prepared pasta salad, for serving OLIVE CAPER SPREAD cup cream cheese, softened cup mayonnaise cup pitted Kalamata olives, minced 1 tablespoon capers, minced 2 teaspoons chopped parsley 1 teaspoon lemon juice Salt and pepper
Preheat oven to 375F. Place tilapia on a sheet pan and bake for 10-12 minutes, or until the internal temperature is 145F. Place provolone on the sh and return to the oven for 1-2 minutes, until the cheese melts. Lightly butter the ciabatta and toast on a panini grill. Spread olive spread equally on all the sandwiches. Remove the sh from the oven and place on the bread. Close up the sandwiches and cut in half with a serrated knife. Garnish with parsley and lemon twist. Tastes great with a pasta salad. Makes 2 servings.
To prepare the spread, place cream cheese in a food processor and mix until soft. Add mayonnaise and blend. Transfer to a bowl and stir in olives, capers and parsley. Add lemon juice and salt and pepper to taste. Makes enough for 6 sandwiches.
Entres 177
Fish Sticks in Baja Tacos

Trident Seafoods
8 Trident Seafoods* All Natural Breaded Fish Sticks 4 our tortillas, warmed 4 cups shredded lettuce 1 cup shredded Cheddar cheese 4 tablespoons prepared pico de gallo 4 tablespoons chopped fresh cilantro
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Tilapia Wraps with Pico de Gallo

Rain Forest Aquaculture
1 cup plain yogurt 4 teaspoons fresh lemon juice 4 teaspoons nely chopped fresh chives Salt and freshly ground pepper 4 tablespoons butter 14 ounces fresh Rain Forest Aquaculture* tilapia llets, cut into 1-inch strips 12 small our tortillas PICO DE GALLO 3 medium tomatoes, diced mango, diced 1 red onion, nely chopped 3-4 tablespoons nely chopped fresh cilantro 3-4 tablespoons nely chopped garlic 1 teaspoon chili powder cup fresh lime juice 1 tablespoon olive oil Salt and freshly ground pepper
Bake sh sticks according to cooking instructions on the bag. Place 2 sh sticks in each tortilla. Add lettuce, cheese, pico de gallo and cilantro. Makes 4 servings.
To prepare the pico de gallo, mix tomatoes, mango, onion, cilantro and garlic in a bowl. Stir in chili powder, lime juice and oil. Add salt and pepper to taste. In a small bowl, mix yogurt with lemon juice and chives. Season to taste with salt and pepper. Melt butter in a large frying pan over medium-high heat. Add tilapia and cook for 1 minute per side, or until just cooked through. Season to taste with salt and pepper. Fill the tortillas with tilapia, pico de gallo and a spoonful of the yogurt mixture. Makes 4 servings.
Bagels with Hot-Smoked Sockeye Salmon

Trident Seafoods
4 bagels 4 tablespoons whipped cream cheese 12 cucumber slices 8 slices Trident Seafoods* peppered hot-smoked sockeye salmon 4 tablespoons diced red onions Radish sprouts, for garnish
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Chicken Romaine Heart Wraps

Andy Boy
3 chicken breasts, cooked and sliced 1 Andy Boy* romaine heart, leaves separated 1 Hass avocado, sliced 2 red Roma tomatoes, cored, seeded and cut into strips 1 green onion, sliced cup grated cheese (feta, Mexican blend or mozzarella) CILANTRO PESTO 3 garlic cloves, peeled Salt 1 bunch of cilantro cup toasted pumpkin seeds cup oil cup chicken stock (optional) Freshly ground pepper
Cut bagels in half. Spread each bottom half with cream cheese. Top each with 3 cucumber slices and 2 slices of smoked salmon. Sprinkle with onions and radish sprouts. Close with bagel top. Makes 4 servings.
First, make the cilantro pesto by placing garlic and 1 teaspoon salt in a small food processor and pulse until nely chopped. Add cilantro leaves and pumpkin seeds and continue processing until creamy. With the motor running, slowly pour in oil, blending until it has a light, smooth texture. Add chicken stock if needed to thin. Season to taste with salt and pepper. Set aside. In a bowl, combine chicken with the cilantro pesto. Place some chicken in the center of each romaine leaf. Top with avocado, tomatoes and green onions. Sprinkle with cheese. Gently fold the bottom of the leaf upward and roll the sides over to wrap. Makes 6 servings. Tip: The pesto can also be made with a mortar and pestle.
Entres 179
Grape Chicken Caesar Salad Wrap

Anthony Vineyards
1 12-inch our wrap/tortilla 1 tablespoon creamy Caesar salad dressing cup sliced grilled chicken breast 1 cup shredded romaine lettuce cup red seedless grapes, 1 tablespoon shredded Parmesan cheese stemmed and halved
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Serve whole or cut in half at an angle. Makes 1 serving. Tip: This can also be made with beef fajita meat or turkey.
Recipe provided by the California Table Grape Commission.
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Lay out wrap (heat if desired) and layer the ingredients in the order listed. Fold the lower third of the wrap up over the lling, then fold the outer edges inward. Continue rolling up to complete the roll.
Chicken Salad with Dried Blueberries

Meduri Farms
2 cups cubed roasted chicken breast cup nely chopped celery 1 tablespoon nely chopped red onion cup sliced almonds 1 cup Kirkland Signature dried blueberries, chopped or left whole
teaspoon salt 1 cup sour cream 1 tablespoon wasabi horseradish 4 large croissants Sea salt potato chips, for serving
In a bowl, combine chicken, celery, onion, almonds, blueberries, salt, sour cream and wasabi. Mix until blended. Chill for 1 hour. Slice croissants in half lengthwise and ll with the chicken salad mixture. Serve with chips. Makes 4 servings.
Entres 181
Roast Beef Sandwiches with Horseradish Mayonnaise

La Brea Bakery
4 tablespoons prepared horseradish cup mayonnaise Kosher salt Freshly ground black pepper 8 -inch-thick slices La Brea Bakery Rosemary Olive Oil Loaf Olive oil 1 pound roast beef, sliced pound Havarti cheese, sliced red onion, thinly sliced cup arugula
In a small bowl, mix together horseradish and mayonnaise. Season to taste with salt and pepper. Set aside. Lightly brush each slice of bread on both sides with oil. In a moderately hot skillet, toast the bread on both sides until lightly golden brown. Spread about 1 tablespoon of the horseradish mixture on each slice of bread. For each sandwich, place roast beef, cheese and onions on 1 slice of bread. Arrange arugula on top. Cover with another slice of bread. Makes 4 servings.
Stack-the-Deck Club Sandwiches

West Liberty Foods
Cooking spray 12 slices rm white bread, divided 1 5-pound Kirkland Signature Meat and Cheese Platter with Spicy Brown Mustard 12 stackers-style dill pickle slices 1 tablespoon ground pepper 6 slices light rye bread, toasted 2-3 tablespoons honey 1 apple, thinly sliced 1 cup prepared coleslaw
Preheat oven to 400F. Lightly coat a large baking pan with cooking spray. Place another large baking pan in the oven (not sprayed) while it is preheating. Place 6 slices white bread on the sprayed pan. Spread the tops evenly with cup mustard. Top with Swiss cheese slices and pickles. Sprinkle evenly with pepper. Top each sandwich with a toasted rye slice. Spread evenly with cup mustard and drizzle with honey. Top with Cheddar slices and ham. Arrange apples over the ham and spread evenly with coleslaw. Top with turkey slices, provolone slices and remaining white bread slices. Carefully remove the hot pan from the oven. Place the pan of sandwiches in the oven and top with the preheated pan. Place a heavy skillet on top of the pan to press. Bake for 10 minutes, or until the cheese has melted. Cut the sandwiches into halves or quarters. Makes 12 entre or 24 appetizer servings.
Southwestern Cheesesteak Sandwiches

National Beef
1 boneless beef chuck roast (about 3-4 pounds) 1 teaspoons ground cumin 1 teaspoons chipotle chile powder 2 tablespoons vegetable oil 1 large onion, sliced 1 poblano pepper, sliced 1 cup prepared thickand-chunky salsa 1-2 cups beef stock Salt and pepper 8 hoagie buns 8 ounces pepper jack cheese, shredded
Dry meat thoroughly with paper towels. Combine spices, reserving 1 teaspoon. Rub 2 teaspoons of the spices on the roast. Heat oil in a pot over medium heat. Add the roast and carefully sear. Remove from the pot. Add onion, poblano and reserved 1 teaspoon spices to the pot; saut until tender. Remove, let cool, and refrigerate. Return the roast to the pot. Add salsa and enough beef stock to halfway cover the roast. Bring just to a boil, then reduce the heat, cover, and simmer gently until fork-tender (about 3 hours). Remove the roast to a cutting board. Slice the beef and season to taste with salt and pepper. Add onions and peppers to the liquid in the pot to reheat. Preheat the broiler. Split hoagie buns, top with cheese, and toast brie y under the broiler. Assemble the sandwiches with beef, onions and peppers. Makes 8 servings.
Entres 183
Italian-Style Sirloin Sandwiches

RUB cup Italian seasoning 2 tablespoons crushed red pepper 3 tablespoons onion powder 3 tablespoons garlic powder 1 tablespoon ground black pepper 3 tablespoons kosher salt 1 13-pound whole prime top sirloin steak (top butt) cup olive oil 1 quart beef stock 2 cups dry red wine 16 12-inch hoagie rolls, split in half 1 16-ounce jar giardiniera (Italian-style pickled vegetables)
Teriyaki Burgers
Mr. Yoshidas
1 pound lean ground beef teaspoon ground black pepper cup Mr. Yoshidas Original Gourmet Marinade & Cooking Sauce,* divided 1 8-ounce can pineapple rings, drained 4 slices Cheddar or Swiss cheese 4 hamburger buns
To prepare the rub, in a small bowl, combine Italian seasoning, red pepper, onion powder, garlic powder, black pepper and salt. Rub the spices into the sirloin. Refrigerate, uncovered, overnight. Preheat oven to 450F. Rub the sirloin with oil. Place on a rack in a roasting pan. Set in the oven and roast until deep brown, about 25-30 minutes. Reduce the oven temperature to 275F. Add beef stock and wine to the pan. Cover the beef with foil and cook for 2 -3 hours, or until the internal temperature is 135F. Remove from the oven, remove the foil, and let the meat rest for 30-45 minutes. Reserve the liquid from the pan and refrigerate until needed. Slice the sirloin across the grain, the thinner the better. Heat the reserved juices to a simmer. Add the meat slices and heat for 1 minute, then drain. Place the sliced beef on the hoagies and top with giardiniera. Makes 16 servings.
Preheat the grill. In a medium bowl, combine beef, pepper and cup Original Gourmet Sauce. Shape into 4 patties. Grill the burgers and pineapple rings, basting with the remaining cup sauce during the last 1-2 minutes of grilling. Place cheese on burgers, top each with a slice of pineapple, and transfer to the buns. Makes 4 servings.
Cowboy-Style Burgers
Windset Farms
6 6-ounce beef, lamb, bison or turkey burgers (or portobello mushrooms) Smoked Cheddar cheese 6 buns Delicato* butter lettuce Grilled red onions DRY RUB 2 tablespoons each orange, red and yellow Dolce Super Sweet* baby bell peppers, dehydrated and ground (see note) 2 tablespoons garlic powder 2 tablespoons smoked garlic powder 2 tablespoons cracked black pepper 1 Gusto* hot pepper, split and seeded (optional) 2 tablespoons kosher salt ROASTED TOMATOES 26-36 Campari tomatoes
Kosher salt Black pepper Olive oil

ROASTED PEPPER MAYO 1 red, yellow or orange Maestro* bell pepper Mayonnaise, about 1 cup Black pepper
side up, and roast for 2-4 hours, or until they look like moist sun-dried tomatoes. Do NOT char. To prepare the mayo, preheat oven to 400F. Roast pepper on a baking tray until the skin blisters, 30-45 minutes. Let cool, then peel and seed. In a blender, combine equal parts pepper and mayonnaise and blend until smooth. Add black pepper to taste. Grill patties, seasoning with dry rub after ipping. Melt cheese on top. Spread pepper mayo on buns. Add roasted tomatoes, lettuce and grilled onions. Top with patties. Makes 6 servings. Note: To dehydrate peppers, remove stem and seeds, then cut into strips. Place in a dehydrator overnight.
Recipe developed by Chef Ned Bell. * Brands may vary by region; substitute a similar product.
To prepare the rub, blend all ingredients, using a mortar and pestle or co ee grinder. To prepare the roasted tomatoes, preheat oven to 225F. Halve tomatoes lengthwise. Add salt and pepper to taste. Drizzle with oil. Place on a baking sheet, cut
Entres 185
Cajun Sloppy Joes

Cooking oil 1 pound Kirkland Signature ground beef 1 onion, coarsely chopped 4 garlic cloves, minced 1 large jalapeo, halved and seeded 1 red bell pepper, coarsely chopped 1 10.75-ounce can light chicken gumbo soup, liquid drained and discarded 1 cups homemade or prepared tomato sauce 2 tablespoons tomato paste 1 tablespoon red wine vinegar 1 tablespoon molasses 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard cup prepared barbecue sauce teaspoon salt Freshly ground black pepper Cayenne pepper Hot sauce 8 whole-wheat burger buns, buttered and grilled or toasted (this helps hold the moisture) Spicy pickle chips and warm potato chips, for serving
Kirkland Signature/Orleans International

Heat a large nonstick skillet or Dutch oven over medium-high heat. Add enough oil to coat the pan. Add beef, onion, garlic, jalapeo and bell pepper. Cook, stirring to break up the meat, for 5-8 minutes, or until the meat is browned. Drain the drippings from the pan and discard. Stir in drained soup, tomato sauce, tomato paste, vinegar, molasses, Worcestershire sauce, mustard, barbecue sauce and salt. Add black pepper, cayenne pepper and hot sauce to taste. Reduce the heat to low and simmer until the liquid is reduced and the mixture has thickened. Fill the buns with the sloppy joe mixture. Serve with spicy pickle chips and warm potato chips. Makes 8 servings.
Three-Berry Pulled Pork

Kirkland Signature/Rader Farms
3-pound boneless pork shoulder Salt and pepper 1 large onion, sliced 2 cups Rader Farms/ Kirkland Signature Natures Three Berries, thawed cup hoisin sauce 2 tablespoons diced fresh ginger 3 garlic cloves, minced 6 dried mushrooms, crumbled 2 teaspoons hot sauce 3 tablespoons cider vinegar 1 large head Napa cabbage, shredded 10-12 large whole-wheat tortillas BERRY SAUCE 3 cups Rader Farms/ Kirkland Signature Natures Three Berries, thawed 1 teaspoon grated lemon zest 3 tablespoons lemon juice 2 tablespoons sugar 3 tablespoons Chambord (black raspberry liqueur)
Entres 187
Lightly season pork with salt and pepper. Layer onions in a slow cooker. Place the pork, fat side up, on the onions. In a bowl, combine berries, hoisin, ginger, garlic, mushrooms, hot sauce and vinegar. Pour over the pork. Slow-cook on low for 6-7 hours. Remove the pork and scrape o the top layer of fat. Shred the meat. Add cabbage to the slow cooker and simmer for 5-10 minutes. Stir in the shredded pork. To prepare the sauce, strain berries and discard seeds. Mix berries, lemon zest and juice, and sugar in a saucepan; simmer over low heat until sugar dissolves. Add Chambord. Bring to a boil, then remove from the heat. Spoon the sauce onto tortillas, add pork, and fold. Makes 10-12 servings.
Recipe developed by Deb Sklar.
Costco Buyer Tip

Melanie Silva, Bakery
This pulled pork sandwich is a delicious example of the great dishes you can create with any of the artisan breads at Costcoparticularly with items o ered in our deli cases. For example, toast slices of Pann Provincio French baguette and top with artichoke dip, tapenade or salsa. Or top toasted bread with marinara, a slice of fresh mozzarella and a leaf of fresh basil and bake it until the cheese begins to melt. And you can never go wrong with dipping the bread in a blend of Kirkland Signature olive oil and balsamic vinegar.
FRANCE FREEMAN
Pulled Pork Banh Mi Sandwich

Pann Provincio
VEGETABLE MLANGE 2 cups rice wine vinegar cup sugar cup salt 1 medium carrot, julienned cucumber, julienned red onion, julienned jalapeo, julienned 2 tablespoons thinly sliced fresh cilantro 1 Pann Provincio French baguette, sliced in half horizontally 2 tablespoons olive oil 4 romaine leaves, thinly shredded 24 ounces prepared pulled pork 1 lime, cut into wedges Fresh cilantro leaves, for garnish SWEET AND SPICY SAUCE 2 tablespoons Sriracha sauce (see note) cup mayonnaise 4 tablespoons Thai sweet chili sauce
To prepare the vegetable mlange, combine vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the salt and sugar have dissolved. In another bowl, combine carrot, cucumber, onion, jalapeo and cilantro. Pour the hot vinegar mixture over the vegetables and refrigerate for at least 4 hours. When ready to use, drain excess liquid from the vegetables before placing on the sandwiches. To prepare the sauce, combine all ingredients in a small bowl. Blend well and refrigerate until ready to use. Preheat oven to 350F. Drizzle baguette with oil. Toast in the oven for 5 minutes. Remove the bread from the oven and assemble the sandwich in the following order: baguette bottom half, sweet and spicy sauce, shredded romaine, pulled pork, vegetable mlange, baguette top. Cut the sandwich into slices and garnish with lime wedges and cilantro. Makes 4-6 servings. Note: Sriracha is a Thai hot sauce typically made with chili peppers, garlic, sugar, salt and other ingredients. Look for it wherever you would nd spicy sauces in your local store.
Entres 189
Greek Salad Pitas with Olive-Garlic Tapenade

Gold Coast Packing/Bab Farms
1 cups seeded and nely diced English cucumber 1 cups seeded and nely diced Roma tomatoes cup crumbled feta cup nely diced radishes 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon dried oregano Freshly ground black pepper 4 whole-wheat pitas, warmed and sliced in half 2 cups lightly packed Gold Coast* spinach 2 cups lightly packed Bab Farms* Organic Spring Mix Organic OLIVE-GARLIC TAPENADE 1 garlic clove cup pitted Kalamata olives 1 tablespoon extra-virgin olive oil 1 teaspoons red wine vinegar
BLT Pizza
5 slices bacon, cooked, cut in half 1 Kirkland Signature frozen cheese pizza 1 large vine-ripened tomato, thinly sliced 4 ounces romaine lettuce, shredded cup mayonnaise
Kirkland Signature
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Lay bacon pieces evenly over frozen pizza. Bake the pizza according to package directions. When the pizza is cooked, remove it from the oven and place on a cutting board. Evenly distribute tomato slices over the bacon. In a bowl, toss romaine with mayonnaise until evenly coated (DO NOT do this step until you are ready to eat the pizza). Evenly top the pizza with the dressed lettuce. Makes 8-10 servings.
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To prepare the tapenade, chop garlic in a food processor. Add olives, oil and vinegar. Process until spreadable but still chunky. In a large bowl, combine cucumber, tomatoes, feta and radishes. Add oil, vinegar, oregano and a few grinds of pepper; toss to combine. Divide the tapenade among the pitas, spreading it evenly inside the pocket. Stu each pita half with about cup of the combined salad greens and cup of the salad mixture. Makes 4 servings.
Cape Cod BBQ Chicken Pizza

Chairmans Foods
1 12-inch precooked pizza crust 5 tablespoons sweet barbecue sauce cup Comfort Cuisine Cape Cod Chicken Salad cup fresh baby spinach red bell pepper, cut in thin strips yellow bell pepper, cut in thin strips cup shredded mozzarella cheese 2 teaspoons coarsely chopped cilantro (optional) 2 teaspoons thinly sliced green onion (optional)
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Peach Pizza
Fowler Packing
Prepared dough for 1 pizza 1 ripe peach, thinly sliced 1 teaspoon balsamic vinegar, plus more for dressing greens red onion, thinly sliced 1 tablespoon olive oil 1 teaspoon fresh thyme leaves 1 cup grated Manchego cheese (see note) 4 slices prosciutto Fresh basil leaves and arugula, for garnish
Preheat oven to 350F. Using a pizza stone or greased cookie sheet, bake the pizza crust for 5-8 minutes, or until it starts to get crispy and rm; remove from the oven. Spread barbecue sauce evenly over the crust. Add chicken salad, evenly distributing over the crust. Next, add spinach and bell peppers. Top it o with mozzarella and return to the oven for another 8-10 minutes, or until the cheese has melted and browned a bit. Garnish with cilantro and green onions. Makes 4-6 servings.
Preheat the grill. Preheat oven to 350F. Divide the dough into quarters and roll each piece into a 6-inch round. Grill the dough over mediumhigh heat for 3-5 minutes on each side. On the stove, saut peaches with vinegar in a saut pan over high heat until they are soft. In a second saut pan, sweat onions in oil over high heat until they are translucent. Stir in thyme. Layer cheese, prosciutto, peaches and onions on the pizza rounds. Bake in the oven for 10 minutes. Toss basil and arugula lightly in balsamic vinegar and place on the pizzas. Makes 4 servings. Note: Manchego is a Spanish sheeps-milk cheese.
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Desserts
Chocolate Mousse with Wine-Soaked Cherries

Chelan Fresh Marketing
MOUSSE 6 ounces semisweet chocolate, chopped (plus extra for shaving) 4 large egg yolks cup cold water 3 tablespoons granulated sugar, divided 1 teaspoon vanilla extract 5 ounces (about cup plus 1 tablespoon) pasteurized egg whites 1 cup heavy cream
To prepare the mousse, melt chocolate in a glass bowl in a microwave oven at medium (50%) power until melted, about 2-3 minutes, stirring about halfway through the cooking time. In a small bowl, mix egg yolks and water. Pour the mixture into the top pan of a small double boiler. Cook over simmering water, whisking constantly, until the mixture bubbles at the edges. Remove top pan from heat and continue to whisk to cool, about 1 minute. Whisk in 2-3 teaspoons of melted chocolate until smooth. Whisk in 2 tablespoons sugar, then the remaining chocolate, about 1 tablespoon at a time, WINE-SOAKED CHERRIES until incorporated. Stir in vanilla; refrigerate. cup red wine In a medium bowl, beat egg whites with the (pinot or ros) remaining 1 tablespoon of sugar until sti cup granulated sugar peaks form; set aside. In a large chilled bowl, Grated zest of 1 lemon beat cream until sti peaks form. Gently fold pound Chelan Fresh* the whipped cream, then the whites mixture, sweet red cherries, pitted into the chocolate mixture. WHIPPED CREAM Spoon the mousse into individual serving bowls or 1 large bowl. Cover and refrigerate overnight. cup heavy whipping cream To prepare the cherries, combine wine, sugar and 2 teaspoons lemon zest in a large saucepan and bring to a boil granulated sugar over medium heat. Add cherries, reduce the heat 1 teaspoon vanilla extract to medium-low, and simmer until slightly reduced, about 10 minutes. Set aside and let cool. To prepare the whipped cream, combine all ingredients and whip. To serve, top the mousse with cherries, whipped cream and shaved chocolate. Makes 6 servings.
Rugala Tri e
Dawn Foods
1 3.4-ounce package vanilla pudding 12 Kirkland Signature Rugala, chocolate and raspberry cup sweet sherry 1 pint fresh raspberries Chocolate fudge syrup Whipped cream (optional)
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Prepare pudding according to package directions. Slice 2 rugala in half and set aside. Chop the remaining rugala. Place in a bowl, add sherry, and let soak for 5 minutes. Spoon the pudding into 4 clear individual serving dishes. Layer with raspberries, then the soaked rugala. Repeat. Top with the reserved sliced rugala. Drizzle with chocolate syrup. Serve with whipped cream. Makes 4 servings.
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Desserts 193
Caramelized Apple or Pear Parfaits with Macadamia Nut Crisp

Columbia Marketing International
6 large CMI* apples or pears, peeled, cored and chopped into 1-inch chunks 1 tablespoon lemon juice cup sugar 1 teaspoon grated lemon zest teaspoon salt teaspoon ground allspice Whipped cream, for serving Ground cinnamon, for garnish MACADAMIA NUT CRISP cup our cup packed light brown sugar cup granulated sugar teaspoon ground cinnamon teaspoon ground nutmeg teaspoon salt 5 tablespoons butter, slightly softened cup chopped macadamia nuts
In a medium saucepan, combine apples or pears with lemon juice and toss to coat. Add sugar, grated zest, salt and allspice. Bring to a simmer over medium heat. Cook until the fruit is soft and most of the juices have evaporated, stirring occasionally. The remaining juices should be syrupy and beginning to caramelize. Remove from the heat and keep warm. Preheat oven to 350F. To prepare the crisp, combine our, brown sugar, granulated sugar, cinnamon, nutmeg and salt in a medium bowl. Add butter and rub into the dry ingredients until crumbly. Add nuts and toss to incorporate. Break up the mixture onto a cookie sheet and bake until golden brown, about 15 minutes. Remove and set aside. In parfait or wine glasses, alternate layers of fruit, crisp and whipped cream, nishing with whipped cream on top and a dusting of cinnamon. Makes 4-6 servings.
Recipe courtesy of Chef David Toal of Ravenous Catering, Wenatchee, Washington. * Brands may vary by region; substitute a similar product.
Layered Fruit Whip Dessert

Castle Rock Vineyards/Natures Partner
1 6-ounce package lemonavored gelatin dessert 1 3.4-ounce package cheesecake- avored instant pudding mix 24 ounces low-fat cottage cheese 16 ounces frozen whipped dessert topping, thawed 3 cups Castle Rock or Natures Partner* red seedless grapes, washed 4 ripe Natures Partner* kiwifruit, peeled and diced 2 ripe Natures Partner* peaches, washed and diced 1 cup Natures Partner* blueberries, washed
In a large mixing bowl, mix together gelatin, pudding mix, cottage cheese and whipped dessert topping. Refrigerate. In a separate bowl, stir all fruit together, setting aside cup each of grapes and diced kiwifruit for garnish (optional). Using a clean glass tri e or serving bowl, layer the fruit and the gelatin mixture tri e-style, beginning with the fruit. Refrigerate overnight. Garnish with the reserved grapes and kiwifruit, if desired. Makes 10-12 servings.
Desserts 195
Sunny Fresh Delight Fruit Parfaits

Bee Sweet/HMC Farms/Premier Citrus Marketing/AJ Trucco
2 tablespoons coconut shavings cup walnut halves 1 cups vanilla yogurt 3 ripe Bee Sweet Citrus murcott tangerines, cut into mediumsized chunks 2 ripe Premier Citrus Marketing grapefruits, cut into medium-sized chunks 4 ripe Trucco kiwifruits, cut into medium-sized chunks 2 ripe HMC Farms peaches, cut into medium-sized chunks 1 teaspoon ground cinnamon
Layer 2: 1 teaspoon coconut, 1 tablespoon walnut halves, cup yogurt, several kiwi chunks and several peach chunks. Layer 3: cup yogurt, a few pieces each of tangerine, grapefruit, kiwi and peach, and a few walnut pieces. Sprinkle the top with 1 teaspoon coconut and teaspoon cinnamon. Makes 2 servings.
For each serving, in a large cup or bowl make layers in the following order: Layer 1: 1 teaspoon coconut, 1 tablespoon walnut halves, cup yogurt, several tangerine chunks and several grapefruit chunks.
Chocolate Cherry Cheesecake Tri e

Primavera
CAKE 1 cup egg whites Pinch of salt 1 teaspoon cream of tartar 1 cups sugar 1 teaspoon vanilla extract 1 cup our cup pitted and nely chopped Primavera* fresh sweet cherries, divided CHEESECAKE FILLING 16 ounces cream cheese, softened cup sugar cup half-and-half cup pureed Primavera* fresh sweet cherries 1 cups nely chopped Primavera* fresh sweet cherries 1 cups shaved chocolate 1 cup prepared whipped cream
Pour half of the batter into an ungreased 9-inch tube pan and top with half of the chopped cherries. Pour in the remaining batter and sprinkle on the remaining cherries. Bake for 50 minutes, or until a toothpick comes out clean. Let cool before removing from the pan. To prepare the lling, blend cream cheese and sugar with an electric mixer until smooth. Add half-and-half and pureed cherries. To assemble, cut the cake into 1- to 1-inch cubes. In a tri e dish, place an even layer of cake cubes and cheesecake lling. Sprinkle with chopped cherries and shaved chocolate. Repeat layers until the tri e dish is full, nishing with whipped cream and the remaining cherries and chocolate on top. Makes 6-8 servings.
Preheat oven to 325F. To prepare the cake, with an electric mixer, beat egg whites with salt and cream of tartar until they begin to foam. Add sugar and beat until sti peaks form. Mix in vanilla. Carefully fold in our.
Desserts 197
Buttery Shortbread and Cherry Parfaits

J&J Snack Foods
1 cup jarred Morello cherries, drained cup sugar, divided, plus more to taste 1 cup heavy cream teaspoon almond extract 8 ounces mascarpone cheese 4 large martini glasses 8 Kirkland Signature Chocolate Dipped All Butter Shortbread Cookies 1 4-ounce bar Ghirardelli semi-sweet chocolate, grated
In a large bowl, mash cherries with a fork until no whole ones remain. Mix in 4 teaspoons sugar, or to taste. Set aside. In a clean mixing bowl, whip cream until almost sti peaks form. Beat in cup sugar and almond extract. Fold in mascarpone.
To assemble, using half of the mascarpone mixture, put a base layer in each glass. Place 2 shortbread cookies back to back, with the icing facing out, in the center of each glass and push down into the mascarpone base. Spoon equal amounts of the mashed cherries into each glass around the cookies. Top with the remaining mascarpone mixture and garnish with grated chocolate. Makes 4 servings. Tip: The parfaits can be made up to 3 hours before serving and refrigerated.
Golden Peach Cobbler

SunWest
cup sugar, divided 1 cups our, divided
Salt 5 cups peeled, sliced ripe fresh SunWest* peaches 1 tablespoon lemon juice 4 tablespoons butter, divided 1 tablespoon ground cinnamon 1 teaspoons baking powder cup milk
Blueberry Cherry Cobbler

Grower Direct Marketing/Victoria Island Farms
1 cups Grower Direct* pitted fresh cherries 1 cups Victoria Island Farms* blueberries cup sugar cup warm water Vanilla ice cream, for serving BATTER 6 tablespoons butter 1 cup all-purpose our 1 cup sugar 1 teaspoon baking powder 1 cup milk
Preheat oven to 400F. In a small bowl, combine cup sugar, 2 tablespoons our and a dash of salt; mix well. Place peaches in a medium bowl. Sprinkle with lemon juice. Add the sugar mixture and stir to coat. Place in a buttered 9-inch baking dish, dot with 1 tablespoon butter, and sprinkle with cinnamon. In a medium bowl, combine the remaining our, 1 tablespoon sugar, baking powder and teaspoon salt. Cut 3 tablespoons butter into the our mixture until it resembles coarse cornmeal. Add milk and mix until the dry ingredients are moistened. Spoon 9 rounded mounds of dough over the peaches. Sprinkle with the remaining sugar. Bake for 30 minutes, or until the topping is golden brown. Makes 9 servings.
Preheat oven to 350F. In a bowl, mix cherries, berries, sugar and water. Set aside. To prepare the batter, melt butter and swirl in the bottom of a 12-by-9-inch baking dish. In a bowl, combine our, sugar, baking powder and milk; mix well. Pour this mixture on top of the butter. Spread the fruit mixture with its liquid evenly over the batter. Bake for about 1 hour, or until slightly browned on top. Serve warm with ice cream. Makes 6-8 servings.
Desserts 199
Sauted Bing Cherries over Chocolate Ice Cream

Morada Produce
3 cups pitted Morada Produce* Bing cherries Juice of lemon cup butter
cup packed brown sugar 3 tablespoons Triple Sec or cherry brandy Chocolate ice cream, for serving
Remove the pan from the heat. Stir in liqueur. Serve over your favorite chocolate ice cream. Makes 6 servings. Tip: You can scoop the ice cream into stemmed glasses for a beautiful presentation.
In a glass bowl, toss together cherries and lemon juice. Melt butter in a frying pan over medium heat. Add cherries and brown sugar. Saut until the cherries have softened and the brown sugar is caramelized.
Cherry Almond Tartlets

M&R Company
6 or 12 paper baking molds (2.5- or 4-inch diameter) Nonstick cooking spray 2 cups sliced almonds, divided 1 cup our cup butter 2 tablespoons honey 3 cups M&R* cherries, pitted, halved and divided cup water 2 teaspoons cornstarch teaspoon almond extract cup dark chocolate (chips or chopped bar) CREAM CHEESE FILLING 4 ounces Neufchatel cheese or cream cheese, softened 2 teaspoons honey 1 cups light whipped topping
browned around the edges. Cool on a rack. To prepare the lling, blend cream cheese and honey. Add whipped topping and stir until evenly blended. Place a spoonful of lling in each cooled crust. Refrigerate while making the topping. In a blender, puree 1 cup cherry halves, water and cornstarch. Pour into a small saucepan, set over medium heat, and bring to a boil. Cook, stirring, until it is thickened and shiny. Remove from the heat. When cool, fold in the remaining cherries and almond extract. Spoon cherries and sauce onto each tartlet. Sprinkle with almonds. Melt chocolate and drizzle over each tartlet. Makes 6-12 servings.
Preheat oven to 375F. Coat baking molds with cooking spray. In a food processor, combine 1 cups almonds, our and butter. Blend until the nuts are nely chopped. Drizzle in honey and blend until a dough forms. Fill the bottom and sides of each mold with dough, pressing it with the back of a spoon to evenly distribute (about inch thick). Bake for 10 minutes, or until lightly
Desserts 201
Red, White and Blue Banana Splits

Dole
strawberries 1 tablespoon sugar 3 medium Dole* bananas, peeled and cut in half lengthwise 1 cups fresh Dole* Tropical Gold pineapple cut into small chunks 6 small scoops vanilla sorbet, or any avor cup blueberries or raspberries Mint leaves, for garnish (optional) 1 cups sliced Dole*
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Grape Delight
Stevco
2 pounds green seedless grapes 2 pounds red seedless grapes 6 ounces fat-free vanilla Greek yogurt teaspoon ground nutmeg 2 ounces fat-free cream cheese, softened 1 teaspoon vanilla extract 2 tablespoons agave nectar or honey cup light brown sugar 1 cup pecans, nely chopped
In a medium bowl, mash strawberries with sugar. Set aside. Arrange banana halves in 3 banana split dishes. Place pineapple chunks along the center of each dish. Place 2 scoops of sorbet on top of each. Spoon mashed strawberries over the sorbet. Top with blueberries. Garnish with mint, if desired. Makes 3 servings.
Wash grapes, remove the stems, and drain. In a large bowl, whip together yogurt, nutmeg, cream cheese, vanilla and agave nectar until smooth. Fold the grapes into the mixture until coated. Pour into a serving bowl. Place brown sugar in a small bowl, breaking up any lumps. Stir in pecans. Sprinkle over the grapes to cover completely. Cover and chill overnight. Makes 10-12 servings.
My Blueberry Boys Fruit Pizza Pie

Townsend Farms
CRUST cup butter, softened cup sugar 1 large egg 1 cups our 1 teaspoon cream of tartar teaspoon baking soda teaspoon salt FILLING 1 8-ounce package cream cheese, softened cup sugar 2 teaspoons vanilla extract 4 cups Townsend Farms* fresh or frozen blueberries TOPPING cup sugar Pinch of salt 1 tablespoon cornstarch cup orange juice concentrate, thawed 2 tablespoons lemon juice cup cold water
To prepare the lling, beat together cream cheese, sugar and vanilla. Spread over the crust. Arrange blueberries on top. To prepare the topping, combine all ingredients in a saucepan. Bring to a boil over medium heat, then cook for 1-2 minutes, stirring constantly, until thickened. Let cool, but not set. Spoon over the blueberries. Chill for 1 hour. Cut into wedges. Makes 6-8 servings. Tip: Other fresh or frozen fruit can be added to the blueberries.
Preheat oven to 350F. To prepare the crust, in a large bowl, cream butter and sugar until smooth. Mix in egg. In a separate bowl, combine our, cream of tartar, baking soda and salt. Stir into the butter mixture until well blended. Press the dough into an ungreased 10- to 12-inch pizza pan. Bake for 8-10 minutes, or until light brown. Let cool.
Desserts 203
Apple Caramel Pizza

Columbia Marketing International
1 tube refrigerated sugar cookie dough 1 8-ounce package cream cheese, at room temperature cup packed light brown sugar cup creamy peanut butter 1 teaspoon vanilla extract 3 CMI* Fuji apples (or any preferred variety) cup caramel ice cream topping cup chopped pecans
Peel and slice apples. Cut the slices into bite-size chunks and arrange evenly over the pizza. Microwave caramel topping for about 45 seconds, or until warm. Drizzle evenly over the apples. Sprinkle pecans over the apples. Cut into wedges and serve immediately. Makes 8 servings.
Recipe courtesy of Chef David Toal of Ravenous Catering, Wenatchee, Washington. * Brands may vary by region; substitute a similar product.
Preheat oven to 350F. On a cookie sheet, roll out dough into a large cookie (about inch thick). Bake for about 17 minutes, or until light brown. Remove from the oven and let cool for 10 minutes. In a mixing bowl, combine cream cheese, brown sugar, peanut butter and vanilla. Beat with a speed mixer until well blended. Spread the mixture evenly over the baked cookie pizza.
Granola Pear Crisp

Natures Path Organic Foods
6 ripe pears (about 2 pounds), cored and sliced 1 tablespoon freshly squeezed lemon juice cup sugar 1 teaspoon pumpkin pie spice 2 cups Natures Path* Pumpkin Flax Plus Granola Organic 2 tablespoons unsalted butter, cut into bits Ice cream or sorbet, for serving (optional)
Mango Brown Betty

Profood
5 cups Philippine Brand* dried mangoes cut in bite-size pieces 8 tablespoons butter, melted 2 cups plain dry bread crumbs 1 cups packed light brown sugar teaspoon ground cinnamon
Position rack in the center of the oven and preheat to 375F. In an 8-inch square baking dish, toss together pears, lemon juice, sugar and pumpkin pie spice. Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove the foil and sprinkle granola evenly over the pears. Distribute butter on top. Bake, uncovered, until the pears are tender and the top is lightly browned, 15-20 minutes longer. Cool on a rack for 5-10 minutes. To serve, spoon into dessert bowls. Top with a scoop of ice cream, if you wish. Makes 6-8 servings.
Preheat oven to 350F. Grease an 8-by-8-by-2-inch pan. Place mango pieces in a bowl and cover with boiled hot water. Let stand for about 5 minutes, or until softened. Drain and set aside. In a bowl, mix melted butter with bread crumbs. In another bowl, blend brown sugar and cinnamon. Place a layer of buttered bread crumbs in the bottom of the prepared pan. Add a layer of mangoes, followed by a layer of the brown sugar/cinnamon mixture. Continue layering, ending with a layer of buttered bread crumbs on top. Bake for 25 minutes, or until the topping is medium brown. Makes 6-8 servings. Tip: White sugar can be used instead of brown sugar, for a slightly sweeter taste.
Desserts 205
Old-Fashioned Apple Dumplings

Borton & Sons
Pastry dough for double-crust pie 6 large Borton* Granny Smith apples cup butter, divided cup packed light brown sugar 1 teaspoon ground cinnamon teaspoon ground nutmeg 3 cups water 2 cups granulated sugar 1 teaspoon vanilla extract
Preheat oven to 400F. Butter a 13-by-9-inch pan. On a lightly oured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Peel and core apples, leaving the bottoms intact. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve the remaining butter for the sauce. Divide brown sugar between the apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples. With slightly wet ngertips, bring one corner of each pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the 2 remaining corners and seal. Slightly pinch the dough at the sides to completely seal in the apple. Place in the prepared pan. In a large saucepan, combine water, granulated sugar, vanilla and the reserved butter. Place over medium heat and bring to a boil. Boil for 5 minutes, or until the sugar is dissolved. Carefully pour over the dumplings. Bake for 50-60 minutes, or until golden brown. Place each dumpling in a dessert bowl and spoon some pan sauce over the top. Makes 6 servings.
Almond-Stuffed Nectarines and Peaches

Pride Packing Co./Fruit Patch
3 large Marys Pride peaches 3 large Fruit Patch nectarines 12 amaretti (almond cookies) cup sliced almonds, toasted cup sugar cup unsalted butter, cut into 8 slices cup sweet Marsala or Moscato Ice cream, for serving
Preheat oven to 350F. Bring a saucepan lled with water to a boil. Dip peaches and nectarines into the boiling water for about 20 seconds, then remove and place in ice water to cool. The skin will slip o the fruit. Cut fruit in half through the stem end and remove the pits. Place the cut halves, hollow side up, in a lightly buttered baking dish. In a food processor, combine amaretti, almonds and sugar. Pulse a few times until crumbled. Add butter and process to form a paste. Divide the paste evenly among the fruit halves, mounding it in the hollows. Bake for 20-30 minutes, basting occasionally with a little wine, until tender when pierced with a knife. Serve warm or at room temperature with ice cream. Makes 6 servings.
Desserts 207
Plum Clafoutis
WesPak
1 teaspoon plus 1 tablespoon butter, divided 1 pounds WesPak plums, thinly sliced (about 4 cups) 3 tablespoons plus cup sugar, divided 3 eggs, separated cup our 1 cup heavy cream 2 teaspoons vanilla extract 2 tablespoons plum or almond liqueur (optional) cup toasted almonds, for garnish
Hazelnut-Stuffed Pears
California Pear Advisory Board
almonds or pecans 5 tablespoons packed light brown sugar teaspoon salt 1 tablespoons hazelnut or walnut oil 1 tablespoons unsalted butter, melted 4 fresh California Bartlett or Bosc pears - cup Frangelico, Amaretto or other liqueur
Preheat oven to 375F. Grease a 9-inch baking dish with 1 teaspoon butter. Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Add plums and 3 tablespoons sugar. Cook until the plums are softened. Remove from the heat and let cool. Place the plums in the prepared baking dish. Reserve the juices in the skillet. In a blender, combine egg yolks, cup sugar, our, cream, vanilla and liqueur; blend. Add the cooled plum juices from the skillet and blend thoroughly. Beat egg whites until sti ; fold into the cream mixture. Pour over the plums. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. SAUCE To prepare the sauce, melt chocolate with cream 4 ounces white chocolate and vanilla over low heat. cup heavy cream Serve the clafoutis warm, drizzled with the sauce. 1 teaspoon vanilla extract Decorate with almonds. Makes 8 servings.
cup toasted hazelnuts,
Preheat oven to 350F. Grind nuts with sugar and salt in a food processor. Add oil and butter. Pulse until the mixture is moist. Slice each pear in half and remove the core and seeds with a paring knife, enlarging the middle of the pear for stu ng. Mound the nut mixture in the fruit. Place the fruit halves, cut side up, in a baking dish. Pour liqueur over the top of each pear. Bake until the lling is lightly browned and the fruit is soft, about 25 minutes. Serve warm, topped with pan juices and additional liqueur. Makes 4 servings. Nutritional information: Each serving has 435 calories, 3.5 g protein, 52 g carbohydrates, 24 g fat, 12 mg cholesterol, 5 g ber, 82 mg sodium, 41 g sugar.
Based on a recipe from Deborah Madisons Seasonal Fruit Desserts.
Peach Burritos
Kingsburg Orchards
2 large Kingsburg Orchards* peaches (yellow or white) 3 8-inch fresh our tortillas
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a few minutes to ensure that the tortilla is cooked, but not too crispy. Remove from the heat and sprinkle with another pinch of cinnamon. Serve immediately. Makes 3 servings.
Thinly slice peaches and place along the center of each tortilla. Sprinkle a pinch of cinnamon over the peaches and then fold the tortilla like a burrito. For each burrito, melt 1 teaspoon butter in a skillet over low heat. Place the burrito in the skillet and heat just until golden brown on each side. Heat the burrito for only
Desserts 209
Apples and Cream Cheesecake Dessert

Yakima Fresh
cup all-purpose our 1 teaspoon baking powder teaspoon salt 1 3.4-ounce package dry vanilla pudding mix (not instant) 3 tablespoons butter or margarine, softened 1 large egg cup milk
APPLES 2-3 large Yakima Fresh* Gala apples, peeled and sliced cup sugar CREAM CHEESE FILLING 1 8-ounce package cream cheese, softened cup sugar 3 tablespoons apple juice TOPPING 1 tablespoon sugar teaspoon ground cinnamon
Preheat oven to 350F. Butter a 9-inch pie pan. In a large mixer bowl, combine our, baking powder, salt, pudding mix, butter, egg and milk. Beat for 2 minutes at medium speed. Pour into the prepared pan. To prepare the apples, combine apples and sugar. Spread over the batter. To prepare the cream cheese lling, combine cream cheese, sugar and apple juice in a small mixer bowl. Beat for 2 minutes at medium speed. Spoon over the apples to within 1 inch of the edges. To prepare the topping, combine sugar and cinnamon. Sprinkle over the cream cheese lling. Bake for 30-35 minutes, or until the lling is pu y. Let cool, then refrigerate for 2-3 hours, or until chilled. Makes 8 servings. Tip: This can also be made with pitted Yakima Fresh cherries or other fresh seasonal fruit.
Vanilla Cheesecake Bites with Madeleine Pecan Crust

Sugar Bowl Bakery
CRUST cup packed light brown sugar 3 tablespoons pecan pieces 8 ounces Sugar Bowl Bakery* Madeleines 2 tablespoons butter, melted FILLING 1 pound cream cheese, at room temperature cup sour cream cup sugar 3 large eggs 1 egg yolk 1 teaspoon vanilla extract 2 tablespoons cornstarch
Preheat oven to 325F. To prepare the crust, combine brown sugar, pecans and Madeleines in a food processor. Add butter and blend until the mixture comes together. To prepare the lling, using a paddle attachment, blend cream cheese, sour cream and sugar until fully combined, scraping down the sides of the bowl several times to make sure there are no lumps. Add eggs and yolk one at a time and mix until combined. Blend in vanilla and cornstarch. To assemble, use a mu n pan with 2-inch-diameter cups. Press 1 teaspoon of the crust mixture into the bottom of each mu n cup, then top with 1 ounce (2 tablespoons) of cheesecake lling. Bake for 10 minutes, or until set. Let cool completely before unmolding. Makes 24 servings.
Desserts 211
Mini Carrot Cheesecakes

Grimmway Farms
CRUST cup graham cracker crumbs 3 tablespoons butter, melted 1 tablespoons sugar 2 tablespoons nely grated Grimmway Farms* carrots
Ginger Snap Fruit Tart

Unifrutti of America
1 cups nely ground ginger snaps teaspoon salt 7 tablespoons sugar, divided 6 tablespoons butter, melted 2 8-ounce packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream 1 tablespoon grated orange zest 1 tablespoon chopped crystallized ginger 3 ripe Grecian* kiwifruit 3 South African* oranges 10 red Californian* grapes, halved
Preheat oven to 350F. Grease 24 mini cupcake cups. To prepare the crust, combine all ingredients in a bowl and mix together with a fork. Spoon about a teaspoonful of the mixture into each cupcake cup, distributing evenly. Press with your ngers to create a crust. To prepare the lling, combine sugar, cream cheese, egg, ginger and vanilla in a large bowl. Blend with an electric hand mixer until well combined and FILLING creamy. Fold in carrots. Spoon the mixture evenly cup sugar over the crusts in the cupcake cups. 1 8-ounce package Bake for 15 minutes, or until a toothpick inserted cream cheese, softened in the center comes out clean. Let cool slightly and 1 large egg then refrigerate in the pan for at least 2 hours or teaspoon ground ginger up to 8 hours. teaspoon vanilla extract To serve, remove the cheesecakes from the pan cup shredded Grimmway with a small o set spatula. Makes 24 servings. *
Farms carrots
Preheat oven to 325F. Coat a 9-inch springform pan with cooking spray. Blend ginger snaps, salt and 1 tablespoon sugar. Stir in butter. Press onto the bottom of the pan. Bake on the center oven rack until golden, about 10 minutes. Let cool. Beat together cream cheese, 2 tablespoons sugar and vanilla with a mixer at medium-high speed until smooth, 4-5 minutes. Set aside. In a separate bowl, whip cream and 4 tablespoons sugar until soft peaks form. Stir in zest. Fold into the cream cheese mixture. Spread in the crust. Sprinkle with ginger. Chill for 2 hours. Peel kiwis, cut into thin slices, and cut slices in half. Overlap kiwi slices around the perimeter of the tart. Peel and cut oranges in thin slices; place in a circle inside the kiwi slices. Arrange grapes cut-side down in the center. Chill for 2 hours. Makes 6-8 servings.
One Color w/screens Black w/screens ( for Ad-slick tear sheets )
The Great Pumpkin Pie

Splenda
refrigerated piecrust 1 15-ounce can pumpkin cup Splenda No Calorie Sweetener, granulated cup packed light brown sugar 2 teaspoons ground cinnamon 2 teaspoons ground ginger teaspoon salt teaspoon ground cloves cup half-and-half 3 large eggs, lightly beaten 1 teaspoon vanilla extract
Orange Cream Meringue Pie

Kings River Packing
5-6 Kings River* navel oranges 1 cups sugar, divided 5 tablespoons cornstarch 1 packet (.25 ounce) un avored gelatin teaspoon salt 2 tablespoons grated orange zest, divided 4 large eggs, separated 1 cup heavy cream 1 teaspoon orange extract 1 prepared 9-inch deep-dish, single-pie crust, baked 1 Kings River* navel orange, peeled, segments cut away from membrane
15-ounce package
Preheat oven to 375F. Unfold 1 piecrust; press out the fold lines. Fit the piecrust into a 9-inch pie pan according to package directions; fold the edges under and crimp. In a bowl, stir together pumpkin and the next 7 ingredients until blended. Add eggs and vanilla, stirring until well blended. Pour the lling into the piecrust. Bake for 50-60 minutes, or until set in the center. Let cool completely on a wire rack. Makes 8 servings.
Preheat oven to 350F. Zest and juice oranges to obtain 1 cups juice. In a medium saucepan, mix 1 cup sugar with cornstarch, gelatin and salt. Whisk in orange juice and 1 tablespoon zest. Cook over medium-high heat, stirring frequently, until it comes to a boil. In a bowl, whisk together egg yolks and cream. Whisk in cup of cooked juice mixture, then whisk all of egg/cream mixture into the saucepan. Bring to a boil and cook, stirring constantly, until thick. Remove from heat, stir in orange extract, and pour into the crust. In a large metal bowl, whip egg whites until foamy. Gradually whip in cup sugar until sti peaks form. Spread over pie lling, sealing to the crust edges. Bake on the lower oven rack until golden brown, 10-15 minutes. Cool completely on a rack. Sprinkle with remaining zest and top with a pinwheel of orange slices. Makes 6-8 servings. Note: Feel free to try other orange varieties in this recipe, including Cara Cara.
Desserts 213
Apple Mini Cakes

Farms Co S.A.
CARAMEL 1 cup sugar cup water APPLES 2 Richard Delicious* apples cup sugar 3 tablespoons unsalted butter BATTER cup sugar 3 tablespoons unsalted butter, softened teaspoon ground cinnamon 2 eggs teaspoon vanilla-infused sugar cup pastry our 3 ounces pistachios, chopped
Preheat oven to 350F. To prepare the caramel, combine sugar and water in a heavy medium saucepan over medium heat. Cook, moving the saucepan gently from side to side, until the sugar has completely dissolved and the mixture is a nice golden caramel. Pour the caramel into 4 individual round cake molds (2.3 by 2.3 inches, 4 ounces). To prepare the apples, peel 1 apple and thinly slice. Place the apple slices over the
caramel and up the sides of the molds. Peel the other apple and nely dice. In a heavy medium saucepan, saut the diced apple with the sugar and the butter over medium heat for about 5 minutes. Set aside and let cool. To prepare the batter, combine sugar, butter and cinnamon in a bowl and whisk until a soft mixture forms. Add eggs and vanilla sugar; mix well. Stir in our, sauted apples and pistachios. Divide the mixture among the 4 molds. Bake for approximately 25 minutes, or until golden brown. Let cool and then chill in the fridge. Unmold and serve immediately. Makes 4 servings. Tip: This can also be served warm with vanilla or pistachio ice cream, whipped cream or crme anglaise.
Berry Good Cake with Sauce

Sun Belle
8 tablespoons unsalted butter 1 cup sugar 1 teaspoon vanilla extract 3 large eggs 1 cup sour cream Grated zest of 1 small lemon 2 cups our 1 teaspoon baking powder teaspoon baking soda teaspoon salt 2 cups (12 ounces) Sun Belle* blueberries, divided SAUCE cup packed dark brown sugar 1 cup orange juice Juice of 1 small lemon 1 teaspoon vanilla extract 3 tablespoons unsalted butter 3 cups (18 ounces) Sun Belle* blackberries 1 tablespoon cornstarch dissolved in 2 tablespoons water
Preheat oven to 350F. In a bowl, cream butter with sugar. Blend in vanilla, eggs, sour cream and zest. In another bowl, sift our, baking powder, baking soda and salt. Stir into the wet ingredients. Evenly fold in all but a handful of blueberries. Spread batter in a greased 9-by-5-inch bread pan. Press in remaining blueberries. Bake for 1 hour, or until a toothpick comes out clean. Let cool in the pan. To prepare the sauce, in a saucepan combine sugar, orange and lemon juice, vanilla and butter. Cook over medium heat until sugar has dissolved. Add blackberries and bring to a boil. Stir in cornstarch and simmer for 6-8 minutes, until thickened. Spoon sauce over slices of cake. Makes 12-15 servings.
Pound Cake with Fresh Fruit Compote

Ready Pac
berries, cracked 2 sprigs fresh thyme Cheesecloth 2 cups fresh orange juice 1 tablespoon grated orange zest cup sugar 1 teaspoon vanilla extract 2 tablespoons fresh lemon juice 1 64-ounce package Ready Pac* Fresh Mixed Fruit 1 Kirkland Signature pound cake
cinnamon stick teaspoon allspice
Place cinnamon stick, allspice and thyme in a double layer of cheesecloth. Roll into a small bundle and tie to secure. Place in a small saucepan. Add orange juice, orange zest and sugar to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, stirring occasionally. Remove from the heat and stir in vanilla and lemon juice. Let cool to room temperature. Remove the cheesecloth packet. Meanwhile, place fruit in a large bowl. Pour the orange syrup over the fruit. Chill, covered, until cold. The compote can be made up to 4 hours in advance. Serve slices of cake topped with chilled fruit compote and syrup. Makes 8-10 servings.
Desserts 215
Apple and Cherry Upside-Down Cake

Stemilt Growers
cup unsalted butter,
divided cup packed light brown sugar 1 teaspoon fresh lemon juice 2 Stemilt* Fuji apples, peeled, cored, quartered and cut into slices 15-20 Stemilt* dark sweet cherries, pitted and halved 1 cup all-purpose unbleached our teaspoon baking powder teaspoon baking soda teaspoon kosher salt cup granulated sugar 1 large egg teaspoon pure vanilla extract cup plain yogurt cup milk (2%)
Preheat oven to 350F. In a large nonstick skillet over medium heat, melt 4 tablespoons ( stick) butter and brown sugar. Add lemon juice and apples, tossing to coat; cook for 1 minute. Add cherries and cook for another minute. Remove from the heat. Beginning with the apples, arrange the fruit in the bottom of a 9-inch round nonstick baking pan. Lay the apple slices in a slightly overlapping pattern around the outermost edge of the pan interior, creating a ring of apples and leaving a circular space in the center. Spoon the cherries into the center of the pan, pressing down slightly to ll the space. Pour the remaining pan syrup ( cup maximum) over the fruit. Set aside. In a medium bowl, combine our, baking powder, baking soda and salt. Set aside. In a separate bowl, beat remaining butter (1 stick) and granulated sugar. Add egg, vanilla, yogurt and milk; mix well. Gradually add the our mixture, beating until well incorporated. Pour the batter over the fruit, gently spreading to the edges of the pan, being careful not to disturb the fruit. Bake for 45-50 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool in the pan for at least 1 hour. Invert the cake pan onto a platter and let rest for 5-10 minutes before removing the pan. Cut the cake into wedges. Serve warm or at room temperature. Makes 8 servings.
Spanish Orange and Almond Cake

AMC Direct
1 orange 1 cinnamon stick 2 whole star anise 4 whole cloves 3 large eggs 9 ounces super ne sugar (scant 1 cups) 2 ounces ( cup) ne cornmeal or rice our 1 teaspoon baking powder 7 ounces ground almonds Confectioners sugar, for dusting Toasted sliced almonds and orange slices, for garnish Whipped cream, for serving
Preheat oven to 350F. Grease and line an 8-inch round cake pan with parchment paper. Put orange (unpeeled) in a saucepan and add enough water to just cover. Add cinnamon stick, star anise and cloves. Bring to a boil, lower the heat, and simmer, uncovered, for 1 hour, adding more water if necessary. Let the orange cool in the pan, then cut in half, remove any pips, and puree in a food processor. In a large bowl, beat eggs and sugar until creamy and thick. Fold in cornmeal, baking powder, ground almonds and the orange puree. Pour into the prepared pan. Bake for 1 hour, or until a skewer inserted in the center comes out clean. Remove from the pan and let cool on a rack. Dust with confectioners sugar. Serve with sliced almonds, orange slices and whipped cream. Makes 8-10 servings.
Desserts 217
Fruit and Ice Cream Red Velvet Cake

Kirkland Signature
Kirkland Signature red velvet cake with cream cheese icing 18 blueberries 8 blackberries 1-ounce scoop of vanilla ice cream Sprig of mint
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Crispy Chocolate Ice Cream Mud Pie

The Hershey Company
cup Hersheys Syrup,
plus more for serving cup Hersheys Special Dark Chocolate Chips or Hersheys Semi-Sweet Chocolate Chips 2 cups crisp rice cereal 4 cups (1 quart) vanilla ice cream, divided 4 cups (1 quart) chocolate ice cream, divided
Cut a 2-by-5-inch wedge from the cake. Sprinkle blueberries and blackberries over the top of the cake. Place a scoop of ice cream beside the cake. Top with a sprig of mint. Makes 1 serving.
Butter a 9-inch pie plate. Place cup chocolate syrup and chocolate chips in a medium microwave-safe bowl. Microwave at medium (50%) for 45 seconds, or until hot; stir until smooth. Reserve cup of the chocolate syrup mixture; set aside. Add cereal to the remaining chocolate syrup mixture, stirring until well coated; let cool slightly. Place the cereal mixture in the prepared pie plate and press evenly, using the back of a spoon, onto the bottom and sides to form a crust. Place in the freezer for 15-20 minutes, or until rm. Spread half of the vanilla ice cream in the crust. Spoon the reserved cup chocolate syrup mixture over the layer. Spread half of the chocolate ice cream over the sauce. Top with alternating scoops of vanilla and chocolate ice cream. Cover and return to the freezer until serving time. Drizzle with additional syrup just before serving. Makes 8 servings.
Toffee Cream Cheese Bars

Raskas
2 cups graham cracker crumbs 4 tablespoons unsalted butter, melted 11 ounces Heath BitsO Brickle to ee bits 1 14-ounce can sweetened condensed milk 1 pounds Raskas* cream cheese, softened cup sour cream cup sugar 1 teaspoon vanilla extract 5 large eggs
Preheat oven to 300F. In a medium bowl, combine graham cracker crumbs with melted butter. Transfer to a 13-by-9-inch pan and pat evenly onto the bottom. Combine to ee bits and sweetened condensed milk in the top of a double boiler and heat over simmering water until melted. Remove from the heat and let cool for about 5 minutes.
In a stand mixer, combine cream cheese, sour cream, sugar and vanilla. Beat until well blended and smooth. Add the to ee/condensed milk mixture and beat until blended. Add eggs one at a time, beating until fully incorporated. Pour the mixture over the crust. Set the pan in a larger pan and add enough hot water to reach halfway up the sides. Bake for 1 hour, or until fully set to the touch. Let cool completely before slicing into bars. Makes 8-10 servings.
Desserts 219
Holiday Plum Cake

Vie de France
Nonstick cooking spray 7 Vie de France butter croissants 3 15-ounce cans plums, divided 1 cups sugar 2 teaspoons ground cinnamon 2 cups golden raisins, divided cup butter, melted, divided 7 large eggs 16 ounces heavy cream
Fruit and Nut Granola Bars

Kirkland Signature
2 cups old-fashioned oatmeal 1 cup shredded sweetened coconut, loosely packed cup toasted wheat germ 3 tablespoons unsalted butter cup honey cup packed light brown sugar 1 teaspoons pure vanilla extract teaspoon kosher salt 3 cups (half of 30-ounce pouch) Kirkland Signature Wholesome Fruit & Nuts
Coat a standard-size Bundt pan with cooking spray. Slice each croissant into 3 horizontal pieces. Drain, then halve plums and remove pits. In a small bowl, combine sugar and cinnamon. Place the 7 croissant tops in the pan, cut side up and overlapping slightly. Layer of the plums, of the raisins and of the cinnamon sugar over the croissants. Drizzle with of the melted butter. Top with a layer of croissant middles. Add 2 more layers of plums, raisins, cinnamon sugar and melted butter. Top with a layer of croissant bottoms, cut side down. Place the pan on a sheet pan. In a medium bowl, beat eggs and cream. Pour over the cake. Let stand for 30 minutes to absorb the liquid. Preheat oven to 300F. Cover the pan with foil and bake for 90 minutes, or until a knife inserted in the center comes out clean. Let cool slightly, then remove the cake from the pan. Makes 7 servings.
Preheat oven to 350F. Butter a 12-by-8-inch baking dish and line with parchment paper. Mix oatmeal and coconut together on a sheet pan and bake for 10-15 minutes, stirring every 5 minutes, until lightly browned. Transfer to a large mixing bowl and stir in wheat germ. Reduce oven temperature to 300F. In a small saucepan, combine butter, honey, brown sugar, vanilla and salt; bring to a boil over medium heat. Cook, stirring, for 1 minute, then pour over the toasted oatmeal mixture. Add fruit and nut mix. Stir until blended. Pour into the prepared pan, lightly pressing into an even layer. Bake for 25-30 minutes, or until light golden brown. Let cool completely (about 3 hours). Cut into 2-inch squares or 1-inch bites. Serve at room temperature. Makes 24 squares or 48 bites. Tip: Store in an airtight container for up to a week.
Coffee Popcorn Balls

Starbucks Co ee
cup butter cup honey cup maple syrup
1 teaspoon salt 3 packets Starbucks VIA Ready Brew 8 cups freshly popped popcorn, still warm
In a saucepan, combine butter, honey, maple syrup and salt. Bring to a boil, then reduce the heat and simmer for 3 minutes. Dissolve VIA with a spoonful or two of hot water. Add to the saucepan carefully, as the mixture is very hot. Pour the mixture over the popcorn, stirring with a wooden spoon. When the popcorn is evenly coated, turn out onto a sheet pan. Using an ice cream scoop, form popcorn balls. Makes about 12 servings.
Coffee Toffee with Milk Chocolate and Pretzels

Starbucks Co ee
2 cups sugar cup water cup (2 tablespoons) corn syrup 8 ounces unsalted butter teaspoon salt 1 cup almond slivers, untoasted 1 cup chopped pretzels, divided 2 packets Starbucks VIA Ready Brew teaspoon vanilla extract cup nely chopped milk chocolate
Grease a 13-by-9-by-2-inch pan. Combine sugar, water and corn syrup in a saucepan and bring to a boil. When the temperature reaches 280F, stir in butter. When the temperature reaches 315F, stir in salt, almonds and half of the pretzels. Cook until it reaches 320F. Remove from the heat and stir in VIA and vanilla. Immediately pour the to ee into the prepared pan. Let cool for 15 minutes, then sprinkle with chocolate and spread to evenly cover the surface. Sprinkle with the remaining pretzels, gently pressing into the chocolate. When the chocolate has hardened, break the to ee into squares. Store in an airtight container for up to 2 weeks at room temperature. Makes 8 servings.
Desserts 221
Dessert Panini with Creamy Pistachio Chocolate Filling

Kirkland Signature/Setton Pistachio/Setton Farms
1 cup Kirkland Signature roasted, salted California pistachio nuts, shelled cup maple syrup or agave syrup 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract cup soy or coconut milk creamer 2 tablespoons organic sa ower oil (or other neutral-tasting oil) 8 slices whole wheat bread 1 banana, sliced (optional) 2 tablespoons shelled pistachios, nely chopped
Heat a panini press to medium. Spread each slice of bread with 1 tablespoon of the lling. Place banana slices on 4 bread slices and press 2 slices together to make sandwiches. Grill the sandwiches until the bread is well toasted and grill marks appear, about 1 minute. Top with chopped pistachios. Makes 4 servings.
Recipe courtesy of www.sporkfoods.com, 2011.
Place pistachios in a food processor and pulse until nely chopped. Add syrup, cocoa powder, vanilla, creamer and oil; blend until smooth.
Oatmeal Dream Dates

Tropicana/Quaker Oats
1 pounds pitted dates, coarsely chopped 2 cups Tropicana Pure Premium* orange juice 2 cups all-purpose our 1 cups rmly packed dark brown sugar teaspoon salt (optional) pound (3 sticks) margarine or butter, chilled and cut into pieces 2 cups Quaker Oats (quick or old fashioned, uncooked) 1 cups shredded coconut, divided 1 cup chopped nuts
Toffee Apple Coffee-Time Bars

The J.M. Smucker Co.
CRUST 2 cups Pillsbury Best All Purpose Flour cup confectioners sugar 1 cup butter, cut in pieces FILLING 1 14-ounce can Eagle Brand Sweetened Condensed Milk 1 teaspoon vanilla extract teaspoon ground cinnamon 1 large egg 1 cup peeled, chopped apple 1 cup chopped pecans 1 cup to ee baking bits GLAZE 1 cup confectioners sugar 2-3 tablespoons strong brewed Folgers* Classic Roast Co ee, cooled to room temperature
Preheat oven to 350F. In a medium saucepan, combine dates and orange juice; bring to a boil. Reduce heat and simmer for 15-20 minutes, or until thickened, stirring occasionally. Remove from the heat and let cool slightly. In a large bowl, combine our, sugar and salt. Cut in margarine with a pastry blender or 2 knives until crumbly. Stir in oats, 1 cup coconut and nuts. Reserve 4 cups of the oat mixture for topping. Press the remaining oat mixture evenly onto the bottom of an ungreased 13-by-18-inch baking pan. Spread the date mixture evenly over the crust to within inch of the edges. Sprinkle with the reserved oat mixture. Sprinkle with cup coconut, patting gently. Bake for 35-40 minutes, or until light golden brown. Cool completely in the pan on a wire rack. Cut into bars. Store tightly covered. Makes 36 bars.
Preheat oven to 350F. To prepare the crust, combine our and sugar in a medium bowl. Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 13-by-9-inch pan. Bake for 15 minutes, or until set. To prepare the lling, combine condensed milk, vanilla, cinnamon and egg in a large bowl and blend well. Stir in the remaining ingredients. Pour over the partially baked crust. Bake for 35-40 minutes, or until the lling is set and the top is golden brown. Let cool for 10 minutes. Run a knife around the sides of the pan to loosen. Cool for 1 hour, or until completely cooled. Combine the glaze ingredients, adding enough co ee for desired drizzling consistency. Blend until smooth. Drizzle over the bars. Let stand for 10 minutes, or until the glaze is set. Cut into bars. Store in a loosely covered container. Makes 24 bars.
BLACK
Desserts 223
Dark Chocolate Super Fruit Crispy Squares

Brookside
3 tablespoons butter or margarine 1 10-ounce package regular marshmallows (about 40), or 4 cups miniature marshmallows 6 cups crispy rice cereal 1 cup Brookside* Dark Chocolate Aai with Blueberry (or Dark Chocolate Pomegranate)
Date Oatmeal Chocolate Chunk Cookies

SunDate
2 cubes ( pound) butter, at room temperature 1 cups rmly packed light brown sugar 2 large eggs, beaten 1 tablespoon vanilla extract 1 cups our teaspoon salt 1 teaspoon baking soda 1 teaspoons ground cinnamon 1 cups chopped SunDate* Medjool dates 1 12-ounce package semisweet chocolate chunks 3 cups rolled oats
In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted. Remove from the heat. To do this in the microwave, combine butter and marshmallows in a microwave-safe bowl and heat on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Add cereal and Dark Chocolate Aai to the melted marshmallows. Stir until well coated. Using a buttered spatula, press the mixture evenly into a greased 13-by-9-by-2-inch pan. Let cool. Cut into squares. Makes 12 servings. Tips: Diet, reduced-calorie or tub margarine is not recommended. Store for no more than 2 days at room temperature in an airtight container. To freeze, place in layers separated by waxed paper in an airtight container; let stand at room temperature for 15 minutes before serving.
Preheat oven to 350F. Line 2 baking sheets with parchment paper to prevent overbrowning the cookie bottoms. In a large bowl, cream together butter and sugar until smooth and u y. Add eggs and vanilla, mixing until well incorporated. In a separate bowl, mix our, salt, baking soda and cinnamon. Add to the butter mixture and stir until blended. Stir in dates and chocolate chunks. Stir in oats. Spoon the dough by -cup scoops or large spoonfuls onto the baking sheets, leaving at least 2 inches between cookies. Bake until the edges are golden brown, about 14 minutes. Let cool for 5 minutes on the baking sheets, then move the cookies to a wire rack. Makes about 2 dozen large cookies.
Chocolate Chunk Raisin Oatmeal Cookies

Sun-Maid Growers
cup butter or margarine, Preheat oven to 350F. softened In a large bowl, beat butter, sugars, milk, egg 1 cup packed light and vanilla until light and u y. brown sugar In a separate bowl, combine our, cinnamon, cup granulated sugar baking soda and salt. Add to the butter mixture cup milk and mix well. 1 large egg Stir in oats, raisins and chocolate. 1 teaspoon vanilla extract Drop by tablespoonfuls 2 inches apart onto 1 cup all-purpose our ungreased cookie sheets. Bake for 12-15 minutes, 1 teaspoon ground or until the cookies are golden brown. Remove cinnamon to wire racks to cool. Makes 3 dozen cookies. teaspoon baking soda Variation: Omit the chocolate from the dough. teaspoon salt Heat 1 cup semisweet or white chocolate chips 3 cups quick or with 1 teaspoon vegetable oil in the microwave old-fashioned oats on medium power (50%) for about 2 minutes. 1 cup Sun-Maid Stir until melted. Dip cookies halfway into the Natural Raisins chocolate. Set on waxed paper to cool or refriger1 cup coarsely chopped semisweet chocolate ate for 15 minutes.
or chocolate chips
Pumpkin Spice Cookies

Krusteaz
1 pouch Krusteaz Pumpkin Spice Quick Bread Mix cup (1 stick) butter, softened 1 large egg MAPLE FROSTING 4 ounces cream cheese, softened 3 tablespoons butter, softened 1 cup confectioners sugar 3 tablespoons maple syrup
Preheat oven to 350F. Lightly grease a cookie sheet. In a medium bowl, stir together quick bread mix, butter and egg until a dough forms. Drop the dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheet. Bake for 8-10 minutes, or until the edges are light brown and the centers are set. Remove the cookies to a rack to cool. To prepare the frosting, place cream cheese and butter in a mixing bowl. Using an electric beater, mix on medium speed until u y. Add the remaining ingredients. Mix on low speed until smooth. Frost the cooled cookies. Makes 24 cookies.
Desserts 225
Turbinado Cane-Sugar Cookies

Sugar In The Raw
Sugar In The Raw* turbinado sugar (see note), plus more for coating 1 cups unsalted butter, cold 2 cups all-purpose our cup fruit preserves (pineapple, mango, raspberry)
Peanut Butter and Jelly Cookies

The J.M. Smucker Co.
1 cup sugar, plus extra for coating dough 1 cup rmly packed light brown sugar 1 cup Crisco Butter Flavor Shortening 1 cup Jif* Creamy Peanut Butter 2 large eggs cup milk 2 teaspoons vanilla extract 3 cups Pillsbury* Best All Purpose Flour 2 teaspoons baking soda 1 teaspoon salt cup Smuckers* Strawberry Jelly, or any Smuckers* jam, jelly or preserves
cup plus 1 tablespoon
Preheat oven to 275F. Place racks in the upper and lower third of the oven. Place sugar in a bowl. Cut in butter until the mixture resembles coarse meal. Add our and mix until moist, crumbly pieces form and no dry particles remain. Press the dough together in a plastic bag, then set on a sheet of plastic wrap. Use the plastic wrap to knead the dough until it holds together. Wrap tightly and freeze for 30 minutes or refrigerate until rm. Measure 2 teaspoonfuls of dough, roll into 1-inch balls, and roll in sugar. Place on ungreased baking sheets 1 inch apart. Flatten slightly and make a round indentation in each. Bake for 45 minutes, rotating pans from top to bottom and front to back halfway through baking, until pale golden in color. Cool on a rack. Fill a resealable plastic bag with fruit preserves; remove the air and seal the bag. Snip o a -inch triangle from one corner. Squeeze about teaspoon preserves on each cookie. Makes 4 dozen cookies. Note: Turbinado is a natural, unre ned sugar made from sugar cane. To make it, juice is extracted from the sugar cane, then crystallized through evaporation.
Preheat oven to 375F. In a large mixing bowl, combine sugar, brown sugar, shortening and peanut butter. Beat with an electric mixer until creamy. Beat in eggs, milk and vanilla. In a separate bowl, stir together our, baking soda and salt. Add to the peanut butter mixture and beat until blended. Shape the dough into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 7 minutes. Remove from the oven. Using the back of a teaspoon, make a rounded indentation in the top of each cookie. Fill each with about teaspoon jelly. Bake an additional 2 minutes. Remove to a wire rack to cool. Makes 5 dozen cookies.
Easy Brandied Cherries

Delta Packing Company
Delta Fresh* cherries Sugar Brandy TOOLS Kitchen shears Cherry pitter or stoner (optional, see note) Pint jars, rings and new lids (see note) A deep pot
Trim cherry stems to about inch. Wash all cherries in cold water. Fill jars with cherries, leaving inch of headspace below the top of the jar. Add 1 tablespoon of sugar to each pint, then ll with brandy to the same -inch headspace. In a small pot of water, heat the lids to just below the boiling point to soften the rubber seal. Place the lids on the jars and adjust the rings to t snugly. Place the jars in the deep pot and cover with water. Process in boiling water for 10 minutes. For best results, wait about 3 months before enjoying. Notes: Pitted cherries will not be as crisp. Always use new lids when canningonly the rings and jars are reusable.
Bunnys Black Velvet Apricot Fruit Leather

Kingsburg Orchards
10 cups Kingsburg Orchards* Black Velvet apricots cup sugar Cheesecloth
Wash, pit, peel, and cut up apricots. Place the apricots in a blender and blend until smooth. In a saucepan, heat the pureed fruit with sugar until syrupy, keeping the heat just below boiling. Remove from the heat and let the fruit cool. Cover 2 baking sheets (with rimmed edges) with plastic wrap. Pour the cooled fruit onto the baking sheets to within inch of the edges. Cover the baking sheets with cheesecloth, not allowing cheesecloth to touch the fruit. Set the baking sheets in a 140F oven for 8-12 hours, until the fruit leather peels away easily from the plastic wrap. Let the fruit leather cool and dry. Then roll up the fruit leather with the plastic wrap still attached and cut into desired fruit roll-up lengths. Makes about 20 servings. Tip: You can also dry the fruit by using the dehydrate setting in a convection oven.
Desserts 227
Grape Gumdrops
Vegetable oil 1 cup light corn syrup 1 cup sugar, plus more for coating cup Kirkland Signature/ Newmans Own grape juice 1 1-ounce package powdered fruit pectin teaspoon baking soda 2 drops blue food color (optional)
Kirkland Signature/Newmans Own

Line a 9-by-5-by-3-inch loaf pan with aluminum foil. Brush with oil. Combine corn syrup and sugar in a 1 -quart saucepan. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. Then cook without stirring until a candy thermometer registers 300F, or a small amount dropped into very cold water separates into hard but not brittle threads. Meanwhile, combine grape juice, pectin and baking soda in a 2-quart saucepan. Cook over high heat, stirring constantly, until it boils (it will be foamy). Reduce heat and slowly add the hot sugar mixture in a thin stream, stirring constantly (1-2 minutes); remove from the heat. Stir in food color. Pour into the prepared pan. Let stand for 2 minutes, then skim o foam. Let stand uncovered at room temperature for 24 hours. Lift from the pan and remove foil. Cut into -inch pieces, dipping the knife or melon baller in sugar to prevent sticking. Roll the pieces in sugar. Let stand uncovered at room temperature for 1 hour. Store in an airtight container. Makes about 72 gumdrops, 28 calories each.
Alphabet Meringues
Kirkland Signature/Jelly Belly
Parchment paper 6 large egg whites Pinch of salt 1 teaspoons cream of tartar teaspoon almond extract 1 cups sugar Pastry bag with a large ower tip 4-6 ounces assorted Kirkland Signature/ Jelly Belly jelly beans
Preheat oven to 170F. Line a baking sheet with parchment paper. On the parchment, trace the outline of 10-12 uppercase letters of the alphabet about 4 inches high. Set aside. In a clean, dry mixing bowl, beat egg whites, salt and cream of tartar with an electric beater until soft peaks form. With the beater running, add almond extract and then gradually add sugar. Beat until sti and glossy. Spoon the meringue mixture into the pastry bag. Pipe meringue onto the letter patterns on the parchment-lined baking sheet, using the tracing lines as a guide. Select a variety of colors of jelly beans, or a single color theme, such as blue or red. Gently press the jelly beans into the sides of the meringues. Bake for 2 hours, or until hard. The meringues can be made up to 2 days ahead and stored in an airtight container. Makes 10-12 letters.
Desserts 229
Index A
Aai, dark chocolate with blueberry, 224 Ahi tuna citrus tiradito, 84 steaks, seared peppercorn, 130 steaks, sesame-crusted, 130 Albacore, grilled, with Asian slaw, 131 Alfredo sauce, prepared, in ravioli lasagna, 15 Apple(s) cake, cherry, upside-down, 217 cake, streusel, 11 cakes, mini, 214 chutney, cherry, 32 and cream cheesecake dessert, 211 dumplings, 207 in heirloom lettuce salad, with pecans and Gorgonzola, 87 pancake, 11 parfaits with macadamia nut crisp, 195 -pear pork tenderloin, 163 pizza, caramel, 204 with pork chops, 16 salsa, Granny Smith, 36 soup, Cheddar, 53 soup, smoky squash, 53 and spinach-stu ed pork chops, 97 tart, naked, 119 Apple pear salad, 67 Apricot(s) fruit leather, 227 in fruit salad, 74 Asparagus in quinoa salad, 79 salad, 73 salad, Dijon-balsamic, 73 Avocado in guacamole, 42 and potato salad with bacon dressing, 83 slaw, with glazed salmon, 143 Bars dark chocolate super fruit crispy squares, 224 fruit and nut granola, 220 oatmeal dream dates, 223 to ee apple co ee-time, 223 to ee cream cheese, 219 Bass, striped, with citrus Asian marinade, 135 Beans French green, in quinoa salad, 79 green, frozen, and corn casserole, 61 refried, in chicken tortilla soup, 57 Beef chuck, in cheesesteak sandwiches, 183 ground, in Bolognese in peppers, 172 ground, in Cajun sloppy joes, 187 ground, in meatloaf, 167 ground, in teriyaki burgers, 184 pot roast with cranberry pomegranate sauce, 166 pot roast, prepared, with noodles, 166 rib-eye skewers, spicy Korean, 165 sirloin sandwiches, 184 tri-tip roast, prepared, with roasted carrots and potatoes, 165 Bell peppers with Bolognese sauce, 172 in burgers, 185 in gazpacho, 55 mini, shrimp-stu ed, 37 in piprade, 60 stu ed and roasted, 61 Berries, frozen, in pulled pork, 187 Beverages cranberry limeade, 49 cucumber mojito with vodka, 48 lemon and lime soda, 50 sangria blanca, 49 spritzer, citrus, 50 Bisquick, in Tuscan chicken torta, 155 Blackberry(ies) in composed berry salad, 76 in fruit and panna cotta salad, 79 sauce, with blueberry cake, 215 Blueberry(ies) cake, with blackberry sauce, 215 cobbler, cherry, 199 in composed berry salad, 76 dried, in chicken salad, 181 in fruit and panna cotta salad, 79 in layered fruit whip dessert, 195 pizza pie, 203 salad, watermelon feta, 75 Bread jalapeo corn, 59 lemon, 17 Bread, prepared baguette, in pulled pork sandwich, 189 rosemary olive oil, in roast beef sandwiches, 182 sourdough, in croque madame, 20 Breakfast casserole, 23 Broccolette, orecchiette with, 87 Broccoli, chicken divan, 155 Brown betty, mango, 205 Bruschetta, peach, 31 Bulgur wheat with pineapple, 21 Burgers cowboy-style, 185 salmon, prepared, 145 teriyaki, 184 Burritos, peach, 209
C
Cakes apple and cherry upside-down, 217 apple mini, 214 apple streusel, 11 berry, with sauce, 215 chocolate, prepared, in bonbons, 121 orange and almond, 217 plum, with croissants, 220 pound, prepared, with fruit compote, 215 red velvet, prepared, with fruit and ice cream, 218 Cantaloupe in fruit salad, 74 with red hot shrimp, pineapple, 124 Carrot cheesecakes, mini, 212 Carrot juice, in fall harvest soup, 54 Cat sh, grilled citrus rosemary, 135 Celery, in green salad, 72 Cheese Brie, walnut-crusted, with apple-cherry chutney, 32 Cheddar bacon wa es, 27 mascarpone, in risotto, 169 Parmigiano Reggiano risotto, 169
B
Bacon in pork chops with apples, 164 -wrapped SPAM bites, 43 Bagels with hot-smoked salmon, 179 pudding, 29 Banana splits, 202
Cheesecake bites, vanilla, 211 chocolate chunk cookies n cream, 116 mini carrot, 212 Cherry(ies) brandied, 227 cake, apple, upside-down, 217 chutney, apple, 32 cobbler, blueberry, 199 parfait, 119 sauted, over chocolate ice cream, 200 tartlets, 201 tri e, chocolate cheesecake, 197 turnovers, phyllo, 97 wine-soaked, with chocolate mousse, 193 Chex in cranberry-cinnamon snack, 47 in cranberry-orange mix, 12 Chicken breasts, with grape, orange and feta salsa, 149 breasts, grilled, San Antonio, 99 breasts, spinach-stu ed, 111 breasts, stu ed, 153 broccoli divan, 155 chili, white bean, 57 with clementines and olives, 149 Dijon, 150 fajitas, 95 garlic, saucy, 150 grape Caesar salad wrap, 180 kabobs, nectarine, 151 noodle strudel, 147 orange, 152 peppery, with corn salsa, 152 roast, 95 salad, with apples and grapes, 93 salad with dried blueberries, 181 salad, and grape, 66 salad, grilled, 65 salad, Mediterranean, 65 salad, orange sesame, 69 salad, prepared, cherry walnut, 66 salad, prepared, pizza, 191 and sausage cacciatore, 171 thighs, in re beer marinade, 99 torta, 155 Tuscan, with pan-fried penne, 147 wraps, romaine, 179
Chicken stock, in white bean chicken chili, 57 Chili, white bean chicken, 57 Chocolate almond bonbons, 121 Chocolate chips, in ice cream mud pie, 218 Chocolate syrup, in ice cream mud pie, 218 Chowder, steelhead, 56 Chutney, apple-cherry, 32 Clafoutis, plum, 208 Clam soup, Thai, 54 Clementines with chicken and olives, 149 in citrus ahi tuna tiradito, 84 in date citrus atbreads, 31 in fruit salad, 74 salad, with fennel and feta, 68 Cobblers blueberry cherry, 199 peach, 199 Cod prepared, in sandwiches with Asian-style slaw, 176 spring rolls, 141 Co ee French press, 47 popcorn balls, 221 in to ee apple bars, 223 to ee with chocolate and pretzels, 221 Coleslaw, sweet and spicy, 62 Compote, fresh fruit, 215 Condensed milk, in to ee apple bars, 223 Cookies chocolate chunk raisin oatmeal, 225 date oatmeal chocolate chunk, 224 peanut butter and jelly, 226 pumpkin spice, 225 turbinado cane sugar, 226 Cookies, prepared chocolate chunk cookies, in cheesecake, 116 madeleines, in cheesecake bites, 211 shortbread, chocolate-dipped, and cherry parfaits, 198 Corn in black bean and pineapple salad, 82 frozen, and green bean casserole, 61 salsa, 152 Cornbread, jalapeo, 59 Cornish hens, herb-roasted, 156 Crab Dungeness, tomato and roasted garlic, 129
gazpacho with, 55 king, and pasta with bacon and lobster, 127 melts, 176 Cranberry limeade, 49 Cream cheese bars, to ee, 219 in lemon-shrimp pasta, 126 Crisp, granola pear, 205 Croissants, prepared chocolate shell, 17 in plum cake, 220 in quiche mu ns, 117 in savory bread pudding, 28 Cucumber in gazpacho, 55 mojito with vodka, 48 in quinoa salad, 81
D
Date citrus atbreads, 31 oatmeal chocolate chunk cookies, 224 Desserts apple caramel pizza, 204 apples and cream cheesecake, 211 chocolate almond bonbons, 121 chocolate croissant shell, 17 grape delight, 202 layered fruit whip, 195 mango brown betty, 205 panini with creamy pistachio chocolate lling, 222 plum clafoutis, 208 Dips baked potato, 35 Bu alo chicken, 41 Dumplings, apple, 207
E
Egg product, in grilled egg and cheese sandwiches, 25 Eggplant, baked penne with, 105 Eggs in frittata, potato and onion, 19 in frittata, sausage and zucchini, 19 in quiche, Mediterranean, 24 in strata, tomato and sausage, 89 in veggie sausage casserole, 23 Empanadas, prepared, with guacamole, 42
Index 231
F
Figs in fruit salad, 74 seared, with Brie and bacon, 33 Fish sticks, in Baja tacos, 178 Flatbreads, date citrus, 31 Flounder piccata, 138 French toast blueberry mu n, 121 pound cake, 26 Frittata potato and onion, 19 sausage and zucchini, 19 fruit and nuts mix, in granola bars, 220 fruit, fresh mixed, prepared, in compote, 215
H
Hake llets, crispy cheese-topped, 137 Halibut grilled, with pummelo mojo, 139 with mustard nut crust, 138 Parmesan potato-crusted, 14 Ham and Brie quesadillas, 43 rolls, raspberry chipotle, 41 and scalloped potato Wellington, 22 Hummus prepared, in Mediterranean nachos, 38 spicy red pepper, 39
Lime in pummelo mojo over grilled halibut, 139 shrimp, coconut grilled, 44 soda, lemon and, 50 Limeade, cranberry, 49 Lobster Caribbean, 127 in king crab and pasta, 127 roast, with bread crumb topping, 101
M
Madeleine pecan crust, in cheesecake bites, 211 Mango dried, in brown betty, 205 in fruit and panna cotta salad, 79 salad, tuna sashimi, 84 salsa, 134 Marinade, re beer, 99 Mayonnaise, in Bu alo chicken dip, 41 McCormick herbs and spices, 156, 171 Meat and cheese platter, in club sandwiches, 183 Meatloaf organic, 167 turkey, with prune glaze, 15 Meringues, jelly bean, 228 Mousse, chocolate, with wine-soaked cherries, 193 Mr. Yoshidas Marinade & Cooking Sauce, in burgers, 184 Mu ns, prepared in apple spice bread pudding, 116 in berry baked French toast, 121 Mu ns, quiche, 117 Mushrooms canned, in stu ed pork, 163 portabella with steak seasoning, 40 sausage-stu ed, 12 Mussels spicy southwestern, 44 with tomatoes and Chardonnay, 45
J
Jelly bean meringues, 228 Jelly, cookies, peanut butter and, 226
G
Garlic chicken, saucy, 150 Gemelli with fennel, raisins and pine nuts, 104 Gnocchi, potato-Cheddar, with bacon and eggs, 21 Granola pear crisp, 205 Grape juice, in gumdrops, 228 Grape(s) chicken Caesar salad wrap, 180 delight, 202 in fruit salad, 74 with goat cheese and walnuts, 33 in layered fruit whip dessert, 195 in pork kabobs, 92 in rice salad, 77 roasted, with prime rib of pork, 160 salad, arugula, 92 salad, chicken, 93 salad, curried chicken, 66 salad, sweet pasta, 81 salsa, orange and feta, with chicken, 149 in tart, ginger snap, 212 in winter fruit salad, 68 Grapefruit in citrus ahi tuna tiradito, 84 juice, in citrus spritzer, 50 in parfaits, fresh fruit, 196 salad, and tangerine, 71 Guacamole, zesty, 42 Gumdrops, grape, 228
K
Kiwifruit in layered fruit whip dessert, 195 in parfaits, fresh fruit, 196 in tart, ginger snap, 212
L
Lamb chops, grilled, 113 chops, sun-dried tomato crusted, 113 pistachio and mustard seared, 156 roast leg, 114 sauce, rigatoni with, 168 Lasagna, spinach ravioli, 15 Lavash party bites, 37 Lemon bread, 17 and lime soda, 50 in orange sesame chicken salad, 69 in sangria blanca, 49 Lettuce artisan, salad, 72 butter, in burgers, 185 heirloom, salad with apples, pecans and Gorgonzola, 87 iceberg, in green salad, 72 romaine, chicken wraps, 179 romaine, in green salad, 72
N
Nectarine(s) almond-stu ed, 207 in coleslaw, sweet and spicy, 62 kabobs, chicken and, 151 Nutella, in swirl ring, 25 Nuts, sweet and spicy mixed, 46
O
Oatmeal dream date bars, 223 Onion frittata, and potato, 19 Orange(s) blood, in fruit salad, 74 cake, almond, 217 juice, in oatmeal date bars, 223 juice, in spritzer, 50 mandarin, canned, in mushroomstu ed pork, 163 navel, in date citrus atbreads, 31 navel, in grape and feta salsa, with chicken, 149 navel, in grapefruit and tangerine salad, 71 navel, in orange cream meringue pie, 213 navel, in rice salad, 77 navel, in shrimp and jicama salad, 85 navel, in winter fruit salad, 68 salad, sesame chicken, 69 in sangria blanca, 49 in tart, ginger snap, 212 Orecchiette with broccolette, 87 Osso buco, 159
P
Pancake, apple, 11 Panini, dessert, with pistachio chocolate lling, 222 Parfaits apple or pear with macadamia nut crisp, 195 cherry-vanilla, 119 fresh fruit, 196 shortbread and cherry, 198 Pasta angel hair, with sauted pork, 109 creamy lemon-shrimp, 126 gemelli with fennel, raisins and pine nuts, 104 orecchiette with broccolette, 87 penne, baked, with eggplant, 105 penne, pan-fried, with chicken, 147 ravioli, prepared, crispy fried, with pesto sauce, 173 rigatoni with lamb sauce, 168 shells, spinach and cheese stu ed, 175 spaghetti with breaded shrimp, 102 spaghetti with mushroom, rosemary and walnut pesto, 104 spaghetti, spicy Provenal, 171
Pasta salad, prepared, with grilled Thai shrimp, 124 Pasta sauce, prepared, in spinach and cheese stu ed shells, 175 Pea(s) snap, in quinoa salad, 79 soup, fresh, with spice, 59 Peach(es) almond-stu ed, 207 bruschetta, 31 burritos, 209 cobbler, 199 in layered fruit whip dessert, 195 in parfaits, fresh fruit, 196 pizza, 191 in rice salad, 77 Peanut butter and jelly cookies, 226 Pear(s) crisp, granola, 205 hazelnut-stu ed, 208 parfaits with macadamia nut crisp, 195 pork tenderloin, apple, 163 Penne baked, with eggplant, 105 creamy lemon-shrimp, 126 pan-fried, with chicken, 147 peppers, shrimp-stu ed, 37 Persimmon wedges, with toasted hazelnuts, 34 Pesto mushroom, rosemary and walnut, 104 prepared, with crispy fried ravioli, 173 prepared, in ravioli lasagna, 15 Pico de gallo, 178 Pies blueberry pizza, 203 crispy chocolate ice cream mud, 218 orange cream meringue, 213 pumpkin, 213 Pineapple in banana splits, 202 with bulgur wheat, 21 in fruit and panna cotta salad, 79 with red hot shrimp, cantaloupe, 124 salad, black bean, 82 Piprade, 60
Pistachio in dessert panini with creamy chocolate lling, 222 and mustard seared lamb, 156 Pita chips, baked, 39 Pizza apple caramel, 204 BLT, 190 chicken salad, prepared, 191 grilled, with sausage, 89 peach, 191 Plum(s) clafoutis, 208 dried, in stu ed chicken breasts, 153 dried, in turkey meatloaf, 15 sou s, frozen, 58 Popcorn balls, co ee, 221 Pork chops, apple and spinach-stu ed, 97 chops with apples and bacon, 164 chops, caramel apple, 16 mushroom-stu ed, with mandarin oranges, 163 pulled, three-berry, 187 rack, in stu ed pork chops with bacon, 109 rib roast with roasted grapes, 160 sauted, and pasta, 109 tenderloin, apple-pear, 163 tenderloin kabobs, 92 tenderloin, roasted raspberry chipotle, 161 tenderloin, roasted, with walnuts and grapes, 160 Pot roast, 166 Potato(es) au gratin, healthy, 63 frittata, onion, 19 gnocchi, 21 herb-roasted, 63 prepared, in ham and scalloped potato Wellingtons, 22 salad, southwest roasted, 83 Pound cake, prepared in French toast, 26 with fresh fruit compote, 215 Prosciutto, in risotto, 169 Prunes in stu ed chicken breasts, 153 in turkey meatloaf, 15
Index 233
Puddings bagel, 29 bread, apple spice, 116 bread, Mediterranean, 27 bread, savory, 28 Pummelo mojo over grilled halibut, 139
Q
Quesadillas, ham and Brie, 43 Quiche, Mediterranean, with hash-brown crust, 24 Quick bread mix, in pumpkin spice cookies, 225 Quinoa salad, fresh garden, 79 salad with pomegranate, 81 in stu ed peppers, 61
R
Raisin oatmeal cookies, chocolate chunk, 225 Ramen, in chicken noodle strudel, 147 Raspberry chipotle sauce, with pork tenderloin, 161 Ravioli, prepared crispy fried, with pesto sauce, 173 lasagna, 15 Rigatoni with lamb sauce, 168 Risotto Parmigiano Reggiano, with prosciutto, mushrooms and peas, 169 with pork sausage and greens, 107 Romaine chicken wraps, 179 Rubs beef, 184 salmon, 146 Thai, prepared, in grilled shrimp, 124 Rugala, prepared, in tri e, 193
S
Salad mix, Ready Pac Grand Parisian, 65 Salads apple pear, pecan, 67 artisan lettuce, 72 Asian noodle, tuna, 175 asparagus, 73 asparagus, Dijon-balsamic, 73 berry, 76 black bean and pineapple, 82 blueberry watermelon feta, 75
chicken, with dried blueberries, 181 chicken, grape, 93 chicken, grilled, 65 chicken, Mediterranean, 65 chicken, prepared, cherry walnut, 66 clementine, with fennel and feta, 68 coleslaw, sweet and spicy, 62 curried chicken and grape, 66 endive, apple and walnut, 70 fruit, Greek-style, 74 fruit and panna cotta, 79 fruit, winter, 68 grape and arugula, 92 grapefruit and tangerine, 71 green, 72 heirloom lettuce with apples, pecans and Gorgonzola, 87 orange sesame chicken, 69 orange, shrimp and jicama, 85 orzo, 123 pasta, three-grape sweet, 81 potato and avocado with bacon dressing, 83 potato, southwest, 83 quinoa, fresh garden, 79 quinoa with pomegranate, 81 rice, with fresh fruit, 77 slaw, Asian, 131, 165 spinach, cranberry almond, 10 spinach, cranberry-pecan, 71 strawberry, jicama and arugula, 70 tuna and mango sashimi, 84 tuna pizza, 85 Salmon burgers, prepared, with grilled pineapple and teriyaki sauce, 145 delight, 142 ginger steamed, with vegetables, 141 glazed, with avocado slaw, 143 with mustard sauce, 101 pesto llets in phyllo, 145 prepared, Benedict with citrus cheese sauce, 22 rub, 146 smoked, with bagels, 179 Salsa apple, 36 corn, 152 cranberry, 43 mango, 134
Sandwiches chicken salad with dried blueberries, 181 club, 183 cod, with Asian-style slaw, 176 crab melts, 176 croque madame, 20 grilled egg and cheese, 25 pita, Greek salad with tapenade, 190 pulled pork banh mi, 189 roast beef, 182 sirloin, Italian-style, 184 sloppy joes, Cajun, 187 southwestern cheesesteak, 183 tilapia panini, 177 turkey pockets, Mediterranean, 111 Sangria blanca, 49 Sausage breakfast, in strata, 89 breakfast, in stu ed mushrooms, 12 Italian, and barley soup, 107 Italian, and chicken cacciatore, 171 Italian, in grilled pizzas, 89 Italian, in risotto with greens, 107 Italian, with roasted tomatoes and polenta, 13 Italian, in stu ed zucchini, 90 turkey, in frittata, 19 Scallops grilled, on orzo salad, 123 seared, and sambuca spinach saut, 123 Shrimp breaded, with spaghetti, 102 Cajun boil, 125 coconut and lime grilled, 44 grilled Thai, 124 pasta, creamy lemon, 126 red hot, with pineapple and cantaloupe, 124 salad, orange and jicama, 85 Slaw, Asian, 131, 165 Sloppy joes, Cajun, 187 Smoothie, strawberry banana, 51 Snack mix cranberry-cinnamon, 47 cranberry-orange, 12 Soda, lemon and lime, 50
Soup apple and squash, 53 Cheddar with apples, 53 chowder, steelhead, 56 clam, Thai, 54 creamy chicken tortilla, 57 fall harvest, 54 fresh pea, 59 gazpacho, with crab, 55 plum basil, chilled, 58 sausage and barley, 107 Spaghetti with breaded shrimp, 102 with mushroom, rosemary and walnut pesto, 104 spicy Provenal, 171 SPAM bites, bacon-wrapped, 43 Spinach frozen, in Tuscan chicken torta, 155 in Greek salad pitas, 190 potato patties, 34 salad, cranberry almond, 10 salad, cranberry-pecan, 71 Splenda, in pumpkin pie, 213 Spring mix in Greek salad pitas, 190 in grilled chicken salad, 65 Spring rolls, cod, 141 Spritzer, citrus, 50 Squash soup, smoky apple, 53 Steelhead chowder, 56 Strata, tomato and sausage, 89 Strawberries in banana splits, 202 in composed berry salad, 76 salad, jicama and arugula, 70 Sugar substitute, in pumpkin pie, 213
Tarts apple, naked, 119 ginger snap fruit, 212 Tartlets, cherry almond, 201 Tilapia baked, with lemon, garlic and lavender, 133 panini sandwiches, 177 tandoori marinated, with mango salsa, 134 wraps, with pico de gallo, 178 To ee, co ee, with chocolate and pretzels, 221 Tomatoes Campari, in burgers, 185 Campari, in gazpacho, 55 canned, in chicken tortilla soup, 57 canned, in corn salsa, 152 grape, in bread pudding, 27 grape, in quinoa salad, 79, 81 oven-dried, 157 in piprade, 60 sauce, triple, 147 Torta, Tuscan chicken, 155 Tri e chocolate cherry cheesecake, 197 rugala, 193 strawberries and cream, 16 Tuna ahi, citrus tiradito, 84 ahi steaks, peppercorn, 130 ahi steaks, sesame-crusted, 130 canned, in Asian noodle salad, 175 canned, in pizza salad, 85 salad, mango sashimi, 84 turbinado cane-sugar cookies, 226 turkey ground, in Mediterranean pockets, 111 meatloaf with prune glaze, 15 turnovers, phyllo cherry, 97
W
Wa es, Cheddar bacon, 27 Walnut(s) endive and apple salad, 70 with roasted pork and grapes, 160 Watermelon feta bowls, 75 salad, blueberry feta, 75 Worcestershire sauce, in chicken Dijon, 150 Wraps grape chicken Caesar salad, 180 romaine chicken, 179 tilapia, with pico de gallo, 178
Z
zucchini, sausage-stu ed, 90
T
Tacos, sh stick, 178 Tangelos, in date citrus atbreads, 31 Tangerine(s) in orange chicken, 152 in parfaits, fresh fruit, 196 salad, grapefruit and, 71
V
V8 V-Fusion juice, in smoothie, 51 Veal cutlets with bacon, cabbage and grapes, 159 loin chops with spicy cauli ower, 158 osso buco, 159 rib chops with oven-dried tomatoes, 157 Veggie sausage breakfast patties, in breakfast casserole, 23 Veggie straws, with baked potato dip, 35
Index 235
Supplier Listing
Has participated in all editions of The Costco Way series. Acme Food Sales, Inc., 163 www.acmefood.com 206-762-5150 AJ Trucco, Inc., 196 www.truccodirect.com 718-893-3060 Alaska Glacier Seafoods, Inc., 176 www.alaskaglacierseafoods.com 907-790-3590 Alpine Fresh, Inc., 78, 79 www.alpinefresh.com 305-594-9117 Alsum Farms & Produce, Inc., 21 www.alsum.com 920-348-5127 Altar Produce, 73 www.altarproduce.com 760-357-6762 AMC Direct, 17, 217 www.amcgrupo.eu 856-241-7977 American Pride Seafoods, 123 www.americanprideseafoods.com 508-997-0031 Andrew & Williamson Fresh Produce, 76 www.andrew-williamson.com 619-661-6004 Anns House of Nuts, Inc., 46 www.annshouse.com 410-309-6887 Anthony Vineyards, Inc., 180 www.anthonyvineyards.com Apio, Inc., 154, 155 www.apioinc.com 800-454-1355 Apple & Eve Fruitables, 50 www.appleandeve.com 800-969-8018 Aquagold Seafood Company, 56 954-888-9445 Arthur Schuman Inc., 169 www.arthurschuman.com 973-227-0030 Atlantic Capes Fisheries, Inc., 122, 123 www.atlanticcapes.com 508-990-9040 Atlantic Veal & Lamb, LLC, 157, 158, 159 www.atlanticveal.com 800-222-VEAL Bab Farms, Inc., 190 www.babefarms.com 800-648-6772 Bard Valley Medjool Dates, 31 www.bardmedjool.com 928-726-9191 Basin Gold Cooperative, 18, 19 www.basingold.com 509-545-4161 BC Hot House Foods, Inc., 60 www.bchothouse.com 604-881-4545 Bee Sweet Citrus, 196 www.beesweetcitrus.com 559-834-5345 Blossom Hill-Lucich Santos Farms, 74 www.blossomhillapricots.com 209-892-6500 Bolthouse Farms, 54 www.bolthouse.com 800-467-4683 Booth Ranches, LLC, 85 www.boothranches.com 559-626-7653 Borton & Sons, Inc., 11, 16, 206, 207 www.bortonfruit.com 509-966-3905 Boskovich Farms, 10, 71 www.boskovichfarms.com 805-487-2299 Brookside Foods LTD, 224 www.brooksidefoods.com 604-607-6650 Bybee Foods, 61 www.bybeefoods.com 509-542-0018 Cal-Maine Foods, Inc., 24 www.calmainefoods.com 601-948-6813 Calavo Growers, Inc., 143 www.calavo.com 805-525-1245 California Avocado Commission, 143 www.CaliforniaAvocado.com 949-341-1955 California Pear Advisory Board, 208 www.calpear.com 916-441-0432 California Walnuts, 160 www.walnuts.org 916-932-7070 Campbell Sales Company, 51 www.campbellsoup.com 800-257-8443 Cardile Bros Mushroom Company, 12, 40 www.cardilebrothersmushroom.com 610-268-2470 Cargill Meat Solutions, 165, 166, 184 www.cargillmeatsolutions.com Castle Rock Vineyards, 195 www.castlerockvineyards.com 661-721-8717 Cecelia Packing Corp., 68 www.ceceliapack.com 559-626-5000 Chairmans Foods, LLC, 191 www.chairmansfoods.com 615-231-4315 Chelan Fresh Marketing, 192, 193 www.chelanfresh.com 509-682-4252 Cherry Central, 220 www.cherrycentral.com 800-678-1860 Chestnut Hill Farms, 124 www.chfusa.com 305-592-6969 Chicken of the Sea International, 174, 175 858-597-4522 Chilean Avocado Importers Association, 83 www.chileanavocados.org 831-689-0962 Christopher Ranch, 150 www.christopherranch.com 800-321-9333 Citterio USA, 169 www.citterio.com 570-636-3171 Coleman Natural Foods, 94, 95 www.colemannatural.com 800-442-8666 Columbia Marketing International, 194, 195, 204 www.cmiapples.com 509-663-1955 ConAgra Foods, 57 www.conagrafoods.com 813-241-1500 Consolidated Cat sh Producers, 135 662-962-3101 Copper River Seafoods, 140, 141 www.copperriverseafoods.com 888-622-1197
CSM Bakery Products, 120, 121 www.csmbakeryproducts.com 800-241-8526 Curry & Company, 76 www.curryandco.com 503-393-6033 DArrigo Bros. Co. of California, 179 www.andyboy.com 800-995-5939 Dawn Food Products, 26, 193 www.dawnfoods.com 800-292-1362 Decas Cranberry Products, 220 www.decascranberry.com 508-866-8506 x126 Del Monte Foods, 152 www.delmonte.com 800-543-3090 Del Monte Fresh Produce N.A. Inc., 82 www.freshdelmonte.com 800-950-3683 Del Rey Avocado, 143 www.delreyavocado.com 760-728-8325 Delano Farms, 91, 92, 93 www.delanofarmsco.com 661-721-1485 Delta Packing Company, 227 www.deltapacking.com 209-334-1023 Diamond Foods, Inc., 70 www.diamondnuts.com 209-467-6000 Divine Flavor LLC, 33 www.divine avor.com 619-616-7410 Dole Food Company, 21, 202 www.dole.com Domex Superfresh Growers, 36, 52, 53 www.superfreshgrowers.com 509-966-1814 Don Miguel Mexican Foods, 42 www.donmiguel.com 972-246-3038 Duda Farm Fresh Foods, Inc., 148, 149 www.dudafresh.com 866-669-8166 Dulcinea Farms, 75 www.dulcinea.com 800-495-1561
Earth Source Trading, Inc., 68 www.earthsourcetrading.com 877-321-8200 Earthbound Farm, 86, 87 www.ebfarm.com 800-690-3200 Einstein Bros. Bagels, 29 www.einsteinbros.com 1-800-BAGEL-ME Exportadora Rio Blanco Ltda, 31 www.rioblanco.cl 56-2-4335100 Farm Fresh Direct, 63 www.farmfreshdirect.com 719-852-2600 Farms Co S.A., 58, 214 www.farmsco.cl Ferrero USA, 25 www.nutellausa.com Fillmore Piru Citrus, 74 www. llmorepirucitrus.com 800-621-8465 First Fruits Marketing of WA, 118, 119 www.broetjeorchards.com 509-853-4723 Fischer & Wieser Specialty Foods, 161 www.jelly.com 830-997-7194 Florida Classic Growers, Inc., 152 www. classic.com 863-438-2200 Folgers, 223 www.folgers.com 800-937-9745 Foster Farms, 110, 111 www.fosterfarms.com 800-255-7227 Four Star Sales, 80, 81 www.fourstarfruit.com 661-725-9621 Fowler Packing Co., 191 www.fowlerpacking.com Freska Product International, LLC, 84 www.freskaproduce.com 805-650-1040 Fruit Patch Sales LLC, 207 www.fruitpatch.net 559-591-1170 Garofalo Pasta/P&L Imports, 103, 104, 105 www.pandlimports.com 866-327-2782
General Mills, 12, 47, 155 www.bettycrocker.com 800-345-2443 Giorgio Fresh Co., 40 www.giorgiofoods.com 800-330-5711 Giumarra Agricom International, 143 www.giumarra.com 760-480-8502 Gold Coast Packing, Inc., 190 www.goldcoastpack.com 805-928-2593 GoodHeart Brand Specialty Meats, 66 www.goodheart.com 210-637-1963 Gourmet Trading Company, 73 www.gourmettrading.net Greene River Marketing, 71 772-778-8403 Grimmway Farms, 212 www.grimmwayfarms.com 800-301-3101 Grower Direct Marketing LLC, 199 209-931-7900 Hain Gourmet, Inc., 35 www.sensibleportions.com 800-913-6637 Harvest Manor Farms, 46 www.hoodysnuts.com 800-445-8338 x525 Hershey Company, The, 218 www.hersheys.com 800-468-1714 Hickmans Family Farms, 24 www.hickmanseggs.com 623-872-1120 Hillandale Farms, 24 www.hillandalefarms.com 717-229-0601 HJ Heinz Company, 150, 175, 184 www.heinz.com 800-255-5750 HMC Farms, 196 www.hmcfarms.com 559-897-1025 Hormel Foods, 43 www.hormel.com 800-523-4635 Houweling Nurseries Oxnard, Inc., 27 www.houwelings.com 604-946-0844
Supplier Listing 237
Supplier Listing
Index Fresh, 143 www.avoterra.com 909-877-1577 International Seafood Ventures, LLC, 127 www.bering sheries.com 310-475-6768 J & J Snack Foods Corp., 198 www.jjsnack.com 800-486-7622 Jacobs, Malcolm & Burtt, 73 415-285-0400 JBS/Swift, 108, 109 www.jbssa.com 800-555-2588 Jif, 226 www.jif.com 800-283-8915 Jimmy Dean, 19 www.jimmydean.com 800-925-3326 Katama Company, The, 167, 172 www.katamaco.com 425-657-2250 Kellogg Company, The, 23 www.kelloggs.com 800-962-1413 Kings River Packing, Inc., 213 www.kingorange.com 559-787-2056 Kingsburg Orchards, 67, 209, 227 www.kingsburgorchards.com 559-897-5132 Kirkland Signature Albacore, 85 800-800-8572 Kirkland Signature/Cott Corp., 49 www.cott.com 800-774-2678 Kirkland Signature/Jelly Belly Candy Company, 228 www.jellybelly.com 800-522-3267 Kirkland Signature/Kerry Inc., 57 800-235-3383 Kirkland Signature/Michael Foods, Inc., 25 www.michaelfoods.com 800-328-5474 Kirkland Signature/Olde Thompson, 39, 168 www.oldethompson.com 800-827-1565 Kirkland Signature/ Orleans International, 186, 187 www.orleansintl.com 248-855-5556 Kirkland Signature/Palermo Villa, 190 www.palermospizza.com 888-571-7181 Kirkland Signature/Puratos Corporation, 115, 116, 117 www.puratos.us 856-428-4300 Kirkland Signature/Rader Farms, Inc., 187 www.raderfarms.com 360-354-6574 x13 Kirkland Signature/Regal Springs Tilapia Group, 132, 133 www.regalsprings.com 941-747-9161 Kirkland Signature/Rich Products, 218 www.richs.com 800-822-7555 Kirkland Signature/Snak King, 37 www.snakking.com 626-363-7711 Kirkland Signature/Sunsweet Growers, 15, 153 www.sunsweet.com 800-417-2253 Kirschenman Enterprises Inc., 66 559-741-7030 Kraft Foods, 126 www.kraftfoods.com Krusteaz, 11, 225 www.krusteaz.com 800-457-7744 La Brea Bakery, 20, 182 www.labreabakery.com 866-876-5969 Lamb Co-Operative Inc., The, 112, 113, 114 www.australianlamb.com 800-865-2112 Legend Produce, 124 www.legendproduce.com 623-298-3782 M&R Company, 201 209-369-2725 Marine Harvest, 144, 145 www.marineharvest.com 800-780-3474 Market Source, 44 www.marketsource.com 414-906-8808 MAS Melons & Grapes LLC, 74 www.mas-fourstar.com 520-37-2372 Mastronardi Produce/SUNSET, 48, 55 www.sunsetproduce.com 519-326-1491 Mazola, 166 www.mazola.com 866-462-9652 Mazzetta Company, LLC, 100, 101, 102 www.mazzetta.com 847-433-1150 MCC of Wenatchee, 56 www.welovethepressure.com 800-843-5149 McCormick & Co., Inc., 156, 171 www.mccormick.com 800-632-5847 McDaniel Fruit Co., Inc., 143 www.mcdanielavocado.com 760-728-8438 Meduri Farms, Inc., 181 www.medurifarms.com 503-623-0308 Mission Produce, 143 www.missionpro.com 805-981-3650 Moark LLC, 24 www.moark.com 951-332-3300 Monterey Gourmet Foods, 15, 173 www.montereygourmetfoods.com 714-578-1464 Monterey Mushrooms, Inc., 40 www.montmush.com 800-333-MUSH Morada Produce Company, 200 www.moradaproduce.com 209-546-1816 Moreys Seafood International LLC, 22 www.moreys.com Mountain View Fruit Sales/IM Ripe, 30, 31 www.summerripe.com 559-637-9933 MountainKing Potatoes, 63 www.mtnking.com 800-395-2004 Mulholland Citrus, 74 www.mulhollandcitrus.com 559-528-2525 Multiexport Foods, 146 www.multiexportfoods.com 888-624-9773 National Beef Packing Co., LLC, 183 www.nationalbeef.com 800-449-2333 Natures Partner, 195 www.naturespartner.com 213-627-2900
Natures Path Foods, Inc., 205 www.naturespath.com 866-880-7284 Naturipe Farms, LLC, 70, 75 www.naturipefarms.com 239-591-1664 New World Farms, 59 www.newworldfarms.com 305-994-3260 New York Apple Sales, Inc., 53 www.newyorkapplesales.com 518-477-7200 New York Style Sausage, 170, 171 www.newyorkstylesausage.com 408-745-7675 Newmans Own, 228 www.newmansown.com 203-222-0136 NewStar Fresh Foods, 73 www.newstarfresh.com 888-STAR-220 Nissin Foods, 147 www.nissinfoods.com 310-527-5713 Noble Worldwide Citrus, 152 www.nobletangerines.com 888-289-6625 Norpac Fisheries Export, 131 www.norpacexport.com 808-842-3474 North Coast Seafoods, 45, 138 www.northcoastseafoods.com NuCal Foods, 24 www.nucalfoods.com 209-254-2200 Nunes Company, The, 72 www.foxy.com 800-695-5012 Oakdell Egg Farms, Inc., 24 www.oakdell.com 801-298-4556 Ocean Duke Corporation, 125 www.oceanduke.com 310-534-8878 Ocean Spray Cranberries, Inc., 220 www.oceansprayitg.com 508-923-3219 Oceanfresh Seafoods, 136, 137 www.oceanfresh.co.za 27113921888 Oneonta Starr Ranch Growers, 162, 163 www.starranch.com 800-688-2191
Oppenheimer Group, The, 60, 77 www.oppyproduce.com 604-461-6779 Orca Bay Seafoods, Inc., 130 www.orcabayseafoods.com 800-932-ORCA Paci c Seafood Group, 14, 128, 129 www.pacseafood.com 888-742-3474 Pafco, 135 www.pafco.net 332-319-1533 Pandol Bros, Inc., 160 www.pandol.com 661-725-3755 Paramount Citrus, 50 www.paramountcitrus.com 661-720-2400 Paramount Farms International LLC, 156 www.paramountfarms.com 661-797-7500 Penn Cove Shell sh, 44 www.penncoveshell sh.com 360-678-4803 Pennsylvania Apple Marketing Board, 53 www.pennsylvaniaapples.org 717-783-5418 Pescanova USA, 127 www.pescanovausa.com 305-663-4380 Pilgrims/Gold Kist, 98, 99 www.pilgrims.com 970-506-8100 Premier Citrus Marketing, 196 www.premiercitrusmarketing.com 772-794-5388 Premio Foods, Inc., 13, 106, 107 www.premiofoods.com 201-909-2370 Pride Packing Co., 207 www.pridepacking.com 800-828-4106 Primavera Marketing Inc., 197 www.primaveramarketing.com 209-931-9420 Profood USA, 205 www.profoodcorp.com Quaker Foods & Snacks, 223 www.quakeroats.com 800-367-6287 Quality Ocean International, 54
Rain Forest Aquaculture, 178 www.tilapia.com 877-522-8420 Rainier Fruit Company, 96, 97 www.rainierfruit.com Ralcorp Frozen Bakery, 188, 189 www.ralcorpfrozen.com 630-455-5200 Ready Pac Foods, 64, 65, 215 www.readypac.com 800-800-4088 Regatta Tropicals, 34 805-473-1320 Resers Fine Foods, 22 www.resers.com 800-333-6431 Rikki USA Inc., 124 www.rikkirikki.com 425-881-6881 River Ranch Fresh Foods, LLC, 34 www.riverranchfreshfoods.com 866-767-3931 Rogers Family/San Francisco Bay, 47 www.rogersfamilyco.com 800-829-1300 Royal Flavor, 37 www.royal avor.com 619-710-2020 Royal Ridge Fruit and Cold Storage, LLC, 220 www.royalridgefruits.com 509-346-1520 RPE, Inc., 21 www.RPEproduce.com 800-678-2789 Rupari Food Service, 59 800-955-RIBS Sabra Dipping Company, 38 www.sabra.com 914-372-3900 Sandridge Food Corporation, 124 www.sandridge.com 800-280-7951 Schreiber Foods, Inc., 219 www.schreiberfoods.com 800-344-0333 Seald Sweet International, 84 www.sealdsweet.com 800-237-7525 Sequoia Orange, 85 www.sequoiaorange.com 559-592-9455
Supplier Listing 239
Supplier Listing
Setton Pistachio, 222 www.settonfarms.com 800-227-4397 Shoreline Fruit, LLC, 220 www.shorelinefruit.com 800-836-3972 Skagit Valleys Best Produce, Inc., 83 www.svbest.com 360-848-0777 Slade Gorton and Co., 177 www.sladegorton.com 800-225-1573 SM Products (BC) Ltd., 138 www.halibut.ca 604-946-7665 Smith eld Foods, Inc., 41, 43, 164 www.smith eldfoods.com 888-366-6767 Splenda, 213 www.splenda.com 800-7-SPLENDA Starbucks Co ee Company, 221 www.starbucks.com Stellar Distributing, 33 www.stellardistributing.com 559-664-8400 Stemilt Growers LLC, 32, 216, 217 www.stemilt.com 509-662-9667 Stevco, 202 www.grapeman.com Sugar Bowl Bakery, 211 www.sugarbowlbakery.com 510-782-2118 Sugar in the Raw, 226 www.sugarintheraw.com 800-611-7434 Sun Belle Inc., 215 www.sun-belle.com 708-343-4545 Sun Paci c, 68 www.cutiescitrus.com 213-612-9957 Sun World International, 68 www.sun-world.com 661-631-4160 Sun-Maid Growers of California, 225 www.sunmaid.com 800-768-6243 x205 SunDate LLC, 224 www.SunDateUSA.com 760-398-6123 Sunkist Growers, Inc., 31, 49, 69, 139, 149 www.sunkist.com Sunny Valley International, 77 www.sunnyint.com 856-881-0200 SunnyRidge Farm, Inc., 76 www.sunnyridge.com 863-299-1894 Sunwest Fruit Co. Inc., 199 www.sunwestfruit.com 559-646-4400 Tanimura & Antle, Inc., 72 www.taproduce.com 800-772-4542 Tarantino Gourmet Sausage, 88, 89, 90 www.tarantinosausage.com 619-232-7585 Taylor Fresh, 65 Tillamook County Creamery Association, 27 www.Tillamook.com 503-842-4481 Top Brass Marketing, Inc., 63 www.topbrassmarketing.com 661-393-4096 Townsend Farms Inc., 203 www.townsendfarms.com 503-666-1780 Trident Seafoods, 145, 176, 178, 179 www.tridentseafoods.com 206-783-3818 Trinity Fruit Sales Co., 62, 151 www.trinityfruit.com 800-669-1600 Tropical Aquaculture Products, Inc., 134 www.eattilapia.com 800-277-3459 Tropicana, 223 www.tropicana.com 800-237-7799 True Nature Seafood, 142 www.truenatureseafood.com 305-591-8873 Tyson Foods, Inc., 147, 165 www.tyson.com 800-233-6332 Unifrutti of America, 212 215-425-2777 Unilever, 41 www.unileverusa.com 800-782-8301 Valley Pride Sales, Inc., 83 360-428-2717 Ventura Foods, 66 www.venturafoods.com 800-591-3899 Victoria Island Farms, 199 www.victoriaislandfarms.com 209-465-5600 Vie de France Yamazaki, Inc., 17, 28, 220 www.viedefrance.com 800-446-4404 Village Farms, L.P., 61 www.villagefarms.com 877-777-7718 Wallace Farms, 83 www.wallacespuds.com 360-757-0981 Wespak Sales, 208 www.wespak.com 559-897-4800 West Liberty Foods, LLC, 183 www.wlfoods.com 888-511-4500 West Pak Avocado, 143 www.westpakavocado.com 951-252-8000 Western Fresh Marketing, 74 www.westernfreshmarkting.com 559-662-0301 Western United Fish Co., 130 www.westernunited sh.com 206-763-1227 Wilcox Farms, Inc., 24 www.wilcoxfarms.com 360-458-3997 Windset Farms, 81, 185 www.windsetfarms.com 604-940-7700 Yakima Fresh LLC, 210, 211 www.yakimafresh.com 509-453-9081
With nearly 300 recipes, A Decade of Cooking The Costco Way o ers exciting and creative ways to use the quality food products available at Costco. The tenth book in The Costco Way cookbook series, this edition features member and supplier favorites, top recipes from celebrity chefs in the Chefs Choice section, and everything from breakfasts to desserts to make your meals a stunning success.

Smart Cooking Smart Cooking
Across the country and around the world

A cookbook and practical guide to the art of entertaining
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FAVORITE RECIPES THE COSTCO WAY
COOKING IN STYLE THE COSTCO WAY

TM
TM
M a z z e t t a C o m p a n y, L LC
We go to the ends of the earth just to please you!
A reputation as a purveyor of the worlds finest meats earned for more than 150 yearsand upheld with pride, every day, by Swift Brand Premium Beef and Pork.
Favorite recipes using Costco products
Delicious dishes using Costco products
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In the Kitchen
THE COSTCO WAY
IN THE KITCHEN THE COSTCO WAY
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Home Cooking
Smart Cooking The Costco Way Home Cooking
HOME COOKING THE COSTCO WAY
With nearly 300 recipes, Smart Cooking The Costco Way is a handy resource for creatively using the quality food products available at Costco. Included are preparation and nutritional tips from experts plus the Chefs Choice section, where some of todays top chefs share their favorite recipes. Delicious and economical family meals thats Smart Cooking The Costco Way.
In the Kitchen
Smart Cooking
Smart cooking the coStco way
Smart Cooking
Home Cooking The Costco Way

With nearly 300 recipes, Home Cooking The Costco Way is a handy resource for creatively using the quality food products available at Costco. Included are dollar-stretching tips plus the Chefs Choice section, where some of todays top chefs share their favorite recipes. Delicious and economical family meals thats Home Cooking The Costco Way.
Good Food. Responsibly.

The Paula Deen recipes you nd in this book are brought to you by Smitheld, a company made up of ne brands that you know well. Farmland, John Morrell and Curlys are just a few of the brands in the Smitheld family. Enjoy these recipes and nd everything you need to make them at Costco.
Stretching Your Food Dollar Breakfasts Appetizers Salads and Soups
Side Dishes Chefs Choice Entres Desserts Beverages
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Fantastic recipes p using sin Co Costco products
Fantastic recipes p using sin Co Costco products

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Delicious recipes using Costco products

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The previous nine cookbooks pictured here are all out of print, but are available as part of The Costco Connection Online Edition. Just go to Costco.com and enter Costco Cookbooks in the search window on the home page. Each cookbook can be searched and downloaded.

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Celebrating recipes using Costco products

Tim Rose and Jeff Lyons

To Our Valued Members

Ginnie Roeglin, Senior Vice President, E-commerce and Publishing

A Decade of Cooking The Costco Way

Tim Rose, Senior Vice President, Foods and Sundries

Jeff Lyons, Senior Vice President, Fresh Foods

A Decade of Cooking The Costco Way

About This Book

We have been asking readers of our monthly magazine, The Costco

David W. Fuller, Publisher

Celebrating a decade of your favorite recipes

Cranberry Almond Spinach Salad

A Decade of Cooking The Costco Way

German Apple Pancake

Santa Clarita, Califor

GIN WADKINS nia

cup packed brown sugar cup frozen orange juice

LE PEGGY TEMP ntana

North Wales, Pennsylvania

A Decade of Cooking The Costco Way

Italian Sausage with Roasted Tomatoes and Polenta

San Diego, California

Parmesan Potato-Crusted Halibut with Heirloom Tomato and Zucchini

ECKE ELLEN HENN Illinois

A Decade of Cooking The Costco Way

Maple Valley, Washington

Turkey Meatloaf with Prune Glaze

Spinach Ravioli Lasagna with Pesto Panko Bread Crumbs

Caramel Apple Pork Chops

Strawberries and Cream Tri e

E JULIE COOLIDG nia

A Decade of Cooking The Costco Way

Chocolate Croissant Shell

A Decade of Cooking The Costco Way

Potato and Onion Frittata

Sausage and Zucchini Frittata

A Decade of Cooking The Costco Way

Potato-Cheddar Gnocchi with Bacon and Eggs

Bulgur Wheat with Pineapple, Pecans and Basil

Ham and Scalloped Potato Wellingtons

Wild Alaskan Salmon Benedict with Citrus Cheese Sauce

A Decade of Cooking The Costco Way

Cheesy Veggie Sausage Breakfast Casserole

Mediterranean Quiche with Hash-Brown Crust

Cal-Maine Foods/Hickmans Family Farms/Hillandale Farms/Norco/NuCal Foods/Oakdell Egg Farms/Wilcox Farms

A Decade of Cooking The Costco Way

Grilled Egg and Cheese Sandwiches

Hazelnut Spread Swirl Ring

cup warm water package active

Pound Cake French Toast

A Decade of Cooking The Costco Way

Cheddar Bacon Waf es

Mediterranean Bread Pudding

Savory Bread Pudding

A Decade of Cooking The Costco Way

Einstein Brothers Bagels/Noahs Bagels

A Decade of Cooking The Costco Way

Appetizers & Beverages