2009 Cookbook-Dl PDF

Home Cooking
Fantastic recipes using Costco products
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Home Cooking
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Pasta with Broccoli Rabe

can be found on page 89.
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Home Cooking
Fantastic recipes using Costco products
Tim Talevich
Editorial Director
With a foreword by
Mary M. Ostyn
Issaquah, Washington
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Senior Vice President

E-commerce and Publishing:
Publisher:
Editorial Director:
Art Director:
Associate Editorial Director:
Associate Art Director:
Associate Editor:
Senior Designer:
Photographers:
Food Stylists:
Kitchen Manager:
Studio Assistant:
Business Manager:
Advertising Manager:
Assistant
Advertising Manager:
Advertising Assistants:
Advertising Copywriter:
Online Editor:
Production Manager:
Assistant
Production Manager:
Prepress Supervisor/
Color Specialist:
Print Management:
Distribution:
Ginnie Roeglin
David W. Fuller
Tim Talevich
Doris Winters
Anita Thompson
Lory Williams
Judy Gouldthorpe
Dawna Tessier
Darren Emmens
Devin Seferos
Kate Baldwin
Amy Muzyka-McGuire
Christine Jackson
Linda Carey
Melissa Fraser
Jane Klein-Shucklin
Steve Trump
Kathi Tipper
Melanie Woods
Toni Pinto
Bill Urlevich
David Wight
Pam Sather
Antolin Matsuda
27
MaryAnne Robbers
James Letzel and
Ayako Chang, GSSI
Rossie Cruz
Dorothy Strakele
All food photographs by Iridio Photography,

Seattle, Washington, with the following exceptions:
Anna Allen, 7
Ed Oulette/ Sandra Lee Semi-Homemade, 10, 11
Mark Bennington, 12 (authors photo)
Keller & Keller, 13 (Kimball photo)
California Pear Advisory Board, 27 (top right)
Citterio, 61
Evan Sung, 89 (chef photo)
Lis Parsons, 99 (chef photo)
McCormick, 147 (top right)
Folgers, 179 (top right)
Home Cooking The Costco Way. Copyright 2009 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 Daehan Printing & Publishing, (Mirae N Culture Co., Ltd.),
Seoul, South Korea
ISBN-13: 978-0-9819003-1-5
ISBN-10: 0-9819003-1-3
Library of Congress Control Number: 2009932546
94
Cover photo recipe page 85
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Contents
Letter from Ginnie Roeglin
Foreword by Mary M. Ostyn
6
7
Appetizers
Salads and Soups
Costco member and author of

Family Feasts for $75 a Week
About This Book

by David W. Fuller
Stretching Your Food Dollar
Side Dishes
Chefs Choice
Recipes created by some of

Americas outstanding chefs
using Costco products
10
Smart tips on managing your kitchen

on a budget, featuring:
Q Sandras Top 15 money-saving tips
by Sandra Lee
Q Fix, freeze and feast by Kati Neville
and Lindsay Tkacsik
Q Storing food right from Cooks Illustrated
Q Food-smart tips from Costco members
Breakfasts
Entres
Desserts
Beverages
Index
Supplier Listing
16
110
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24
48
72
84
110
176
216
222
228
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To Our Valued Members
e are delighted to offer this gift in time for the holidaysour eighth
annual cookbook in our series of Costco Way cookbooksto thank you
for your business and loyal membership. This book has been made possible
through the support of Costcos many food suppliers.
As in past years, weve asked our suppliers to develop recipes that showcase
their products that we sell at Costco. We have also included recipes from
many of our favorite celebrity chefs such as Nigella Lawson, Rocco DiSpirito
and Mark Bittman in the Chefs Choice section in the center of the book.
These top chefs have worked their magic to develop recipes and tips using
their favorite ingredients from Costco. Most of the recipes throughout the
book have a short list of affordable, readily available ingredients and are quick
and easy to prepare.
This year, youll find a new chapter, Stretching Your Food Dollar, in the
beginning of the book. We have asked leading experts, including Sandra Lee
and Christopher Kimball of Cooks Illustrated magazine, to share tips on
creating a food budget, buying in bulk, stretching meals, storing food and
making the most of the leftoversall relevant topics in these economic times.
This chapter also includes advice from authors Kati Neville and Lindsay Tkacsik
on their fix, freeze and feast method, and concludes with a couple dozen
great ideas from Costco members, which I think youll find particularly clever.
Again this year, some of the recipes have nutritional information listed
with them. This is helpful for anybody watching calories and following a
controlled, healthful diet.
Above everything else, the secret to all the great dishes featured in this book
is top-quality ingredients. When you purchase your ingredients from Costco,
you know that you are getting the bestand at a great price.
We hope you enjoy Home Cooking The Costco Way and 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!
Ginnie Roeglin,
Senior Vice President,
E-commerce and Publishing
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Foreword
e all know the drill. You walk into the grocery store with a long list and
a finite budget. The last thing you want to do is spend two weeks
worth of grocery money on one week of food. But prices these days make it
ever more challenging to stay within a budget.
As the mother of 10 kidsmost of them hungry teens and preteensI believe
in the power of a good grocery list. But saving money goes beyond list-making.
And it doesnt doom you to endless beans and rice.
Think in terms of meals, not just ingredients. Before I head to the store, I
sit down with a notebook and a heap of cookbooks and plan two weeks of
dinners. Half the meals are family favorites. Pasta, Thai food and pizza are
regulars at our house. Then I thumb through cookbooks and fill the rest of
the two-week menu with new and interesting-sounding recipes.
When trying new recipes, I focus on taste, cost and ease of cooking. Dont
overlook ethnic food. Ive found Chinese, Mexican and Ethiopian food to be
both affordable and delicious. Once I have each days dinner figured out, I
write down needed ingredients for each recipe. I then fill out the grocery list
with pantry staples and easy breakfast and lunch items.
Shopping with a complete list means fewer trips to the store, which cuts back
on impulse buying, a real budget-breaker. Where you shop is important too.
Ive been a Costco member almost as long as Ive been a tightwad. Familysized items make pantry-stocking a cinch. Affordable prices and unbeatable
quality lets you buy with confidence.
If you are looking to expand your cooking repertoire, this years Costco
cookbook, Home Cooking The Costco Way, is a great place to start. All of these
recipes can be made with products available at Costco. I think youll love the
convenience and the taste, and of course, the value.
Wishing you all the best on your own cooking adventure!
Mary Ostyn is the author of Family Feasts for $75 a Week (available at Costco.com).
She blogs at http://owlhaven.net.
Mary M. Ostyn
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About This Book
his is the eighth year we have created a cookbook designed to showcase

the exciting array of foods sold at Costco. As with the last five books,
Home Cooking The Costco Way will be handed out to members on a first-come,
first-served basis the weekend after Thanksgiving as a token of our appreciation for their membership.
As with Costco itself, the format of the book is simple and direct. In keeping
with the tenor of the times, this year we have focused our special features at
the front of the book on ways to get the best value out of dollars that may
be more stretched than they have been in the past. We thank Food Network
star Sandra Lee, authors Kati Neville and Lindsay Tkacsik, and Cooks Illustrated
editor Chris Kimball for their articles in that section. And we thank the many
members who sent us budget-stretching tips.
Our popular Chefs Choice chapter offers 26 pages of recipes developed
by some of the countrys most accomplished chefs. All of these chefs have
achieved national or international renown with cookbooks of their own,
television shows and/or exceptional restaurants. Thanks to all of them for helping
to make this another exciting addition to The Costco Way cookbook series.
The rest of the book is arranged in a basic manner with sections for breakfasts,
appetizers, salads and soups, side dishes, entres, desserts and beverages.
The index at the back of the book contains listings by recipe and food item.
We also have included a Supplier Listing section with contact information for
all of the participating food suppliers.
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. (Please note that some
branded products may not be sold in your part of the country. In such cases, you
should substitute a similar product.)
I hope you will enjoy this offering of culinary delights and that some of these
dishes become your own home cooking favorites.
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.
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Home Cooking
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Stretching Your
Food Dollar
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n these economic times, people are looking at stretching their dollars everywhere, and that includes their
food budget. I have good news: Its not that hard to do! I firmly believe that you can save a little money here
and there in your kitchenand that when it all adds up, it means extra money for other needs in your life.
This chapter of Home Cooking The Costco Way provides a variety of smart tips to help stretch your food
dollar, from making meals in bulk in advance to smart storage ideas. I especially like the clever tidbits provided
by Costco members. Ill start things off with my Top 15 money-saving tips. Remember, eating together at home
is a beautiful way of sharing. And it makes sense in terms of the budget, too.Sandra Lee
Sandras Top 15 money-saving tips

Sandra Lee
Costco member Sandra Lee is editor-in-chief
of Sandra Lee Semi-Homemade magazine,
the host of two highly rated Food Network
television shows (the multi-Emmy-nominated
Semi-Homemade Cooking and Sandras
Money Saving Meals), and a New York Times
bestselling author. For more about Sandra, see
her Web site, www.SandraLee.com.
Invest in a slow cooker.

Slow cookers use just 100 watts of electricity, which means that if
you use it once a week for eight hours at a time, itll only cost you about
20 cents a month in electricity!
Be clever with cookware.

Some products do double-duty as cooking and serving pieces, and
more. For example, a three-in-one cake server can serve as a cake stand,
chip and dip platter, and punch bowl.
If its out of season, go frozen.

Plan your meals out for the week and make a list that you stick to.
This prevents impulse purchases.
The frozen section is where you can get an item that is out of season
at a reasonable price. In season, four ears of corn will run you $1; out of
season, one ear will cost you $1. You can get a bag of corn, frozen at the
peak of freshness, for around $1.99, equaling about four ears.
Measure ingredients accurately.
Do the prep work yourself.
Dont go with your gut.

Plan, make a list and stick to it.
Be careful when measuring ingredients. For example, Pumpkin

Pie Spice is one of my pantry items because it brings so much flavor to
a dish. One teaspoon of an average brand costs about 71 cents. If you
make that a heaping teaspoon, you are at a dollar.
Buy staples in bulk.

Buying items in bulk, such as a 5-pound bag of onions, will save
you money. Buying a whole chicken and cutting it yourself will save
more than 50 percent. You can also save money with family packs of
chicken and 3-pound bags of ground meat.
Think about sensible substitutes.

Can you substitute a less expensive ingredient? For example, for my
Slow Cooker Cheesecake I used ricotta, costing me $1.67, compared to
cream cheese at $3.75. I save $2.08, or 55 percent.
Eat your veggies.

Feel-good meals with healthy bases, such as black bean burgers,
cost about 67 cents per person to make.
Stock your pantry well.

Keeping a few key items on hand, such as seasonings, baking mix,
condiments and lean protein, will ensure that a tasty meal is just a
mixing spoon away.
One medium onion that you chop yourself will cost you 28 cents;
the same amount of frozen prechopped onion will cost you double that,
56 cents. At the salad bar, it would cost $4.99 per pound. I now chop my
own garlic, a bulb at a time. I pay 75 cents for the bulb; pre-chopped, it
would be about $1.99.
Be creative.
Inexpensive condiments such as mustard, hot sauce or soy sauce
can make a meal sing.
Encore, encore.
Still have meat on a main dish such as ham? It only takes 2 cups
of ham to star in a Ham and Potato Casserole, Ham and Rice Casserole
or Ham and Spinach Bake.
Bottle it up.
A teaspoon of lemon juice from the bottle costs 15 cents versus
fresh lemons at 25 centsthats a 40 percent savings.
Waste not, want not.

Freeze food in individual or meal-size portions.
Eat, drink light, and be merry.

A cup of milk costs 24 cents, compared to 96 cents for a cup of
light cream. And heavy cream costs $1.52 per cup.
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Fix, freeze and feast
To pour sauce into a

freezer bag, put the bag
in a large plastic sour
cream or cottage cheese
tub. Fold the top of the
bag over the rim of
the container.
Kati Neville and

Lindsay Tkacsik
Kati Neville and Lindsay Tkacsik are
Costco members, enthusiastic makeahead cooks and founders of meal
assembly businesses. Their mission:
help busy parents put delicious meals
on the table, at a low cost, and with
minimal effort.
One smart way to prepare food is through the fix, freeze, feast
method, advise Costco members Kati Neville and Lindsay Tkacsik. In
fact, they wrote a cookbook with that name (Storey Publishing, 2007,
www.fixfreezefeast.com). This approach is smart, they say, because it:
Q Saves money by using large, economical package sizes, like
the ones found at Costco;
Q Saves time by having you prepare several meals in about
the same time it takes to make a single one;
Q Helps you serve healthy meals rather than last-minute
make-dos or fast food.
The method calls for setting up an assembly line of sorts to make

several meals, freezing them, then pulling them out when the time is
right. For example, you might make a large batch of Chicken Cordon
Bleu using one package (about 7 pounds) of boneless, skinless chicken
breasts from Costco. This recipe would yield three entres, each serving
four people. Heres a look at how it works.
Fix
Preparation is key. Keep your pantry and fridge stocked with the
essentials such as honey, soy sauce, olive oil, balsamic vinegar, onions,
brown sugar, garlic, eggs, dry bread crumbs, oregano, ketchup, black
pepper and butter. Its also important to start with a tidy kitchen with
the sink empty and the countertops clear.
Doing the prep work is the next step. That means mincing and
chopping all ingredients as instructed, and having it all ready
before assembly.
Theres one last step: Make labels for your meals. Get the freezer
bags youll need for your meals and label themits a lot easier to do
this when theyre flat. Including cooking directions on the labels is a
smart idea.
Freeze
After the meals are prepared, carefully packaging and freezing them
help ensure quality. Follow these tips:
Q When making marinades, use a large, clear liquid measuring cup
instead of a bowl. This will take the guesswork out of evenly dividing up
the liquid among bags.
Q Use heavy-duty freezer bags. Quality storage containers also work
well, but freezer bags can save space. Remove as much air as possible
from any container you use to prevent ice crystals.
Q If youre packing meat with bones, double-bag the meal to help
avoid leaks.
Q Keep a freezer inventory to know what you
have stored.
Feast
All the hard work is done. For safety, always thaw
frozen meals in the fridge, not on the counter. Once
an entre has been thawed, you must cook it. Follow
directions given in the original recipe.
One last tip: Consider swapping your frozen meals
with friends. This adds variety to your meals and helps
you expand your cooking repertoire.
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Storing food right

Christopher Kimball
Christopher Kimball is the founder of
Americas Test Kitchen, home to Cooks
Illustrated and Cooks Country magazines
and the companys growing book publishing
program. He is also the host of the hit public
TV shows Americas Test Kitchen and Cooks
Country. He lives in Boston and Vermont
with his wife and four children.
Buying food in large quantities can save you money, but not if the
food goes bad. So whats the best way to store common kitchen staples
and how long will they really last? Cooks Illustrated offers these tips:
Eggs
Do not store eggs in the egg tray in your refrigerator. The paper
carton protects eggs from picking up odors. Keep the eggs on a shelf
in the fridge, not on the door. Keeping eggs in their carton also lets
you track their expiration or sell-by date.
Flour
Humidity is the biggest enemy for flour. Transfer flour to an airtight
container. Make sure to use a container thats wide enough to dip a dry
measure into.
The natural oils in whole-wheat flour and cornmeal go rancid
after just a few months. If you go through whole-grain flours slowly, slip
packages into large zipper-lock bags and store them in the freezer.
Nuts
Keep all nuts in the freezer; theyll stay fresh for at least 1 year.
Butter
Oils
When stored in the refrigerator, butter (even when wrapped) can

pick up odors and turn rancid within a few weeks. Keep butter in the
freezer and transfer it, one stick at a time, to the fridge.
Avoid light and heat. Even when stored in a cool pantry, flavorful
oils (like olive and toasted sesame) will become rancid after several
months. Keep toasted sesame oil in the fridge. Keep olive oil in the
pantry; dont buy more than you can use in a few months.
Dont keep neutral-tasting oils, such as canola and vegetable,
for longer than 6 months. If in doubt, heat a little oil in a skillet. If the
oil has an off smell, throw out the bottle. Also, over-the-hill oils become
viscous with time and sticky under the cap.
Chocolate
Never put chocolate in the fridge or freezer. Wrap opened bars of
chocolate tightly in plastic and store in a cool pantry. Milk and white
chocolates will keep for up to six months; semisweet, bittersweet and
unsweetened chocolate are fine for one year.
Coffee
Ground coffee belongs in the freezer. If you have an extra 10
minutes, measure frozen ground coffee into the filter and let it warm
to room temperature. It will make better-tasting coffee than supercold grounds.
Spices and dried herbs

Whole spices will last about twice as long as ground spices. The
flavor of ground spices will go downhill after a year, as will the flavor
of dried herbs. Write the purchase date on stick-on dots to track the age
of spices and herbs. To maximize the flavor from any dried herb, push
the herb through a mesh sieve (or crush the herb between your fingers)
to release flavorful oils.
Sweeteners
Granulated sugar will keep indefinitely if stored in an airtight
container. Brown sugar can become rock-hard after a few months. An airtight container slows down moisture loss, but once brown sugar gets hard, use
this trick to revive it: Place the hardened sugar in a bowl, add a slice of sandwich bread, cover the bowl and microwave for 10 to 20 seconds.
Honey and molasses will last indefinitely. Keep honey out of the fridge,
where it will crystallize. The biggest issue over time with these sweeteners is that
the lids become stuck in place. Dip a paper towel in vegetable oil and wipe the
threads of the jar with the oil. This keeps the lid from sticking.
Once opened, keep maple syrup in the fridge for up to 1 year.
Unopened bottles are fine in the pantry for a few years.
Reprinted with permission from Cooks Illustrated
magazine. Selected articles and recipes are available
online at www.cooksillustrated.com.
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Food-smart tips from

Costco members
or smart tips on stretching your food dollar at

Costco, some of the best experts are Costco
members themselves. We asked Costco
members to submit their money-stretching tips
and received hundreds of clever ideas. While some
were a little extreme (were not sure if reusing dental
floss is a good idea), a selection of the best tips is
included here.
How about you? If you have a great tip, submit it
to [email protected]. Well try to share it with other
members, either in next years cookbook or in The Costco
Connection, our magazine that can be found online each
month at Costco.com.
What a Costco rotisserie chicken is worth:

Q Three enchiladas
Q 23 English Cornish pasties (chicken-vegetable pies)
Q 4 cups of chicken broth made from the bones
Would you say Im stretching it?
Diana Sabel, Gig Harbor, Washington
Save the mesh bags that produce comes in and reuse them. The big
bags work great for sifting compost to sort out the large chunks. The small
coarse bags can be turned into kitchen scrubbers. Cut off all metal bits,
tie a knot in one end and fill it full of other mesh bags until its a comfortable size for your hand. Scrunch it in and tie a knot to close. Last, use the
bags for bath scrubs.
The large burlap rice bags work great for storing flower bulbs in the
winter; they even have a handle already.
Rebecca Thelen, Saint Louis Park, Minnesota
To use all the lemons in a large bag, squeeze some

and freeze the juice in ice cube trays. (You can
transfer the cubes to a freezer bag.)
Use one cube in each glass of
ice tea or lemonade for extra
flavor without diluting the
drink as ice cubes do.
Carol C. Godwin,
Brighton, Michigan
My family loves slices
of fresh lemon in our drinks. To
keep the lemons as fresh as possible,
slice them and lay them on a small tray in
the freezer for about 30 minutes. Then store the loose, frozen
slices in a freezer bag in the freezer. Whenever you want some lemon
for drinks, juicing or grating, pull out as many slices as needed.
Meredith Hilt, Bluemont, Virginia
Save time and energy by using the clear plastic apple
containers to store your holiday ornaments. The clear
containers make items easy to see, and the shape keeps
the items separated and safe.
Sandi Hill, Kirkland, Washington
The wooden boxes that clementines come in have so
many uses! At home, they are the perfect fit to hold the largesize seasonings and spices that Costco sells. One clementine
box holds about 8 different spice containers, lots of gravy and
mix packets, as well as many other small items in the pantry.
Patti Pitkin, Plainville, Connecticut
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Love Costco coffee both hot and cold? When you

find you have extra coffee left over, instead of tossing it down
the drain, freeze it in ice cube trays and store the
cubes in a freezer bag. Next time you blend up
Costcos Mocha Frappe Freeze, add some of your
frozen coffee cubes to keep it cold without watering it
down. You may love it so much you will find yourself
making extra coffee on purpose.
Denise Skyba, Snohomish, Washington
Strawberries ... too many. Freeze
them this easy way: Take a plastic
deviled egg platter; place the largest
strawberries in the oval sections;
place the smaller strawberries
in the center section of the
platter; place the platter in the
freezer; repeat when frozen
solid; then place the berries in
freezer bags (purchased at Costco),
ready for berry recipes!
Ann Holmberg, Post Falls, Idaho
Shopping in bulk at Costco is possible even for a family of two!
Our regular purchases are:
Almonds: I grind up the entire bag in my food processor, then freeze
in 2-cup plastic containers and use to sprinkle on oatmeal for breakfast,
on vegetables and in baked goods.
Oatmeal: I place the entire 144-ounce package of Old-Fashioned
Quaker Oats in the freezer until needed.
Mozzarella: I divide the bag into 2-cup containers, freeze and use
as neededin salads and open-faced broiled sandwiches, and on burgers
and pizza.
Deborah Sullivan, Chapel Hill, North Carolina
When I buy the 5 pounds of spinach and large fresh mushrooms, I rinse
them, put them into small zip-top bags and add a little olive oil and some
garlic powder to each. I place each bag in the microwave for 1-2 minutes. They freeze beautifully and when I want spinach or
mushrooms, I just defrost and they are as fresh as when I first
bought them. I saut them with fresh garlic and olive oil.
Toni Jacobus, Naples, Florida
For those Costco customers in the rare situation of
having leftover wine, small amounts can be frozen in ice
cube trays; once frozen transferred to zip-top freezer
bags; and used in soups, stews, etc., for enhancing flavor
as needed/wanted.
Karen Verdura, Farmington Hills, Michigan
I use ice cube trays to freeze onions, green
peppers, green chilis, extra 505 green chile sauce, etc.
Chop the veggies in a blender, pour into ice cube trays
and freeze. Pop into gallon zip-top bags when frozen
and return to the freezer.
Debbie Vernell, Gypsum, Colorado
My 2- and 4-year-old sons love drinking yogurt. I buy plain yogurt at
Costco and mix it with fresh fruit or juice to make drinking yogurt. They love
the idea of making their own drinks and in the process they learn how colors
when mixed together become some other color.
Clara Yang, Placerville, California
When purchasing Costco-size quantities of yogurt cups, freeze
several of them with a popsicle stick inserted into the top foil for a
summer or anytime treat. Kids and adults alike love them.
Linda Carey, Seattle, Washington
Even when there are only two people in the family, shopping
at Costco works so well and saves money! When I cook I plan for at
least two meals.
Q Roasted chicken appears the next day as Chinese chicken salad.
Q Ground beef makes meat loaf and also spaghetti sauce.
Q Fresh fruits and vegetables (remember, five a day!) are
the most time consuming, so plan for at least two meals
and also keep a batch ready for healthy snacks. Wash,
peel and prep enough for an encore appearance.
Store in an airtight container and do not
add dressing until it is served.
Gail Covitt,
Encinitas, California
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Breakfasts
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Sausage and Rosemary Strata

Pann Provincio
Cooking spray
1 pound breakfast sausage
8 large eggs
1 cup water
6 cups cubed (1/2 inch)
Pann Provincio
Roasted Garlic Bread
1 tablespoon chopped
fresh rosemary
1 cup shredded
Cheddar cheese
Breakfasts
p016.017_BreakfastIntro.indd 17
Preheat oven to 350F. Coat 8 individual ramekins or

an 8-by-8-inch baking dish with cooking spray.
Saut sausage over medium heat until cooked
through, breaking into small pieces; set aside.
In a large bowl, combine eggs and water and whisk
until well blended. Add bread cubes, cooked sausage,
rosemary and shredded cheese and mix well. Let the
mixture stand for 10 minutes.
Pour into the prepared dishes and set in the oven.
Bake individual ramekins for 25 minutes or the baking
dish for 40 minutes, or until the mixture is completely
set and the internal temperature is at least 165F.
Let cool for 5 minutes and then serve warm or turn
out onto a plate and serve family-style. Makes 8 servings.
Tips: Top with chopped green onions to add color
and flavor. Ham can be substituted for the sausage.
Sprinkle with extra cheese after baking for a more
indulgent option.
Croissant Scramble
Vie de France
1 Vie de France butter
croissant
Vegetable oil
2 tablespoons chopped
green bell pepper
red bell pepper
1 tablespoon
chopped onion
3 large eggs
1 tablespoon heavy cream
mushrooms
Salt and pepper
1 1/2 slices tomato
3 slices avocado
Prepared hollandaise
sauce (optional)
Using a 3-inch round cookie cutter, cut a hole in the

middle of the croissant. Set aside.
Heat a medium saut pan over medium heat. Add
enough oil to coat the pan. Add peppers and onion
and cook until slightly tender, about 5 minutes.
Whisk eggs and cream until fully blended. Add eggs
to the pan and cook, stirring often, until no longer
runny. Just before the eggs are finished, add mushrooms and salt and pepper to taste.
Place the 3 half-moon slices of tomato, standing up,
along the back of the hole in the croissant.
Place the 3 slices of avocado, standing up, in front of
the tomato.
Fill the hole with the eggs. Drizzle with hollandaise
sauce, if desired. Makes 1 serving.
17
8/11/09 8:49:50 AM
Vegetarian Frittata with Feta

The Oppenheimer Group/Michael Cutler Co.
3 eggs
6 egg whites
1/4 teaspoon ground
black pepper
1 tablespoon minced
fresh basil
2 teaspoons olive oil
1 garlic clove, minced
1/ 2 Cutler jumbo yellow
onion, diced
1 Oppenheimer red,
yellow or orange
bell pepper, seeded
and chopped
1 zucchini, sliced
2 cups spinach, torn into
1-inch pieces
1 ounce feta cheese,
crumbled
1 cup chopped fresh
tomatoes
18
p018.019_Breakfast.indd 18
Whisk eggs, egg whites, black pepper and basil in a

medium bowl until frothy; set aside.
Preheat the oven broiler.
Heat olive oil in a medium ovenproof skillet over
medium-high heat. Add garlic and onion and saut
until softened. Add bell pepper and zucchini and
saut until softened. Add spinach and fold until wilted.
Pour the eggs over the saut and fold to combine.
Cook over medium-low heat, without stirring, until
the eggs are mostly set.
Sprinkle feta over the frittata and broil until
the cheese melts. Garnish with tomatoes.
Makes 4 servings.
Smoked Salmon, Goat Cheese

and Potato Frittata
Kirkland Signature/Michael Foods
2 cups (16 ounces)
Kirkland Signature*
Real Egg Product
fresh basil
1/4 teaspoon salt
1/ 8 teaspoon
ground pepper
2 tablespoons canola oil
1 20-ounce package
refrigerated homestyle
sliced potatoes, or
3 cups frozen shredded
hash browns
1 cup thinly sliced
red onion
1 cup chopped red
bell pepper
3 ounces sliced
smoked salmon
3 ounces goat cheese
Stir together Real Egg Product, basil, salt and pepper;

set aside.
Heat oil over medium-high heat in a 12-inch nonstick
skillet. Place potatoes and onions in a single layer in
the skillet. Cook for 5-6 minutes, or until potatoes are
golden brown on the bottom. Flip potatoes; add bell
pepper and continue cooking for 4-5 minutes, or until
potatoes are tender.
Reduce heat to medium-low. Top potatoes with
salmon and crumbled goat cheese. Spread into a thin
layer. Pour egg mixture evenly over the potatoes.
Cook for 10-12 minutes, or until almost set.
Preheat the broiler.
Wrap the skillet handle with aluminum foil. Broil the
frittata 4-6 inches from the heat for about 2 minutes,
or until the egg mixture is set. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
8/11/09 8:50:10 AM
Egg, Bacon and Arugula

Open-Faced Sandwiches
La Brea Bakery
12 ounces bacon
4 slices La Brea Bakery* Whole
Grain Loaf
7 large eggs
1/4 cup heavy cream
Salt and pepper

2 tablespoons unsalted butter
1 large tomato, sliced
12 arugula leaves, stems discarded
Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to
paper towels to drain. Keep warm, covered. Pour off fat from the skillet and wipe
clean with paper towels.
Lightly toast the bread.
Whisk together eggs and cream; season to taste with salt and pepper. Heat butter
in the skillet over medium-low heat. Add the eggs and cook, stirring slowly, until
just cooked through.
Place tomato slices on the toasted bread, followed by arugula and bacon. Top with
the scrambled eggs and a few grindings of pepper. Makes 4 servings.
Breakfasts
19
8/11/09 8:50:12 AM
Nook and Cranny Souffl

Thomas
1 3-ounce package cream
cheese, softened
6 Thomas* Original Flavor
English Muffins, split
2 cups (8 ounces)
shredded Cheddar or
Colby cheese, divided
6 eggs
2 cups milk
green onions
1 teaspoon Worcestershire
sauce
1/ 2 teaspoon dry mustard
1/ 2 teaspoon salt
1/ 8 teaspoon pepper
20
Spread cream cheese on each muffin half. Cut into

1/ 2-inch cubes. Place half the cubes in a greased
11 3/4-by-7 1/ 2-by-1 3/4-inch baking dish. Top
with 1 1/ 2 cups shredded cheese. Repeat with the
remaining muffin cubes and 1/ 2 cup cheese.
In a large bowl, beat eggs until light and fluffy. Stir in
the remaining ingredients. Pour over the muffins. Let
stand for 15 minutes.
Preheat oven to 300F.
Bake for 45 minutes, or until puffed and browned. Let
stand for 10 minutes before serving. Makes 6 servings.
Breakfast Wraps with

Mango and Tomato Salsa
El Monterey
El Monterey* Breakfast
Wraps (10 per box)
SALSA
2 ripe, firm mangoes,
peeled, pitted
and cubed
3 cups peeled and
finely chopped
plum tomatoes
2 small white onions,
finely chopped
4 garlic cloves, crushed
2-3 red chiles,
finely chopped
10 tablespoons
lemon juice
Grated peel of 1 lemon
2-3 teaspoons sugar
Salt to taste
Mix all salsa ingredients in a bowl. Cover and chill

well before serving.
Prepare breakfast wraps according to package
directions for the microwave. Top with the salsa.
Makes 10 servings.
8/11/09 8:50:28 AM
Hearty Egg Casserole

Moark LLC/Nucal Foods/
Cal-Maine Foods/Zephyr Egg/Wilcox
Farms/Hillandale Farms/Oakdell Egg
Farms/Hickmans Family Farms
Cooking spray
1 28-ounce package frozen
Southern-style hash brown
potatoes (about 6 cups)
1 8-ounce package shredded sharp
Cheddar cheese (2 cups)
10 eggs, well beaten
1 cup reduced-fat sour cream
Breakfasts
1 cup skim or low-fat milk

2 tablespoons honey Dijon mustard
(optional)
1 teaspoon salt
1/4 teaspoon ground pepper
Sliced red onion (optional)
Parsley sprig (optional)
Mixed greens (optional)
Preheat oven to 350F. Evenly coat a 13-by-9-inch (3 quart) glass baking

dish with cooking spray.
Evenly spread potatoes in the baking dish. Sprinkle with cheese.
In a large bowl, beat together eggs, sour cream, milk, mustard, salt and
pepper until thoroughly blended. Pour over the potatoes.
Bake until puffed and browned and no visible liquid egg remains, about
45 minutes.
Garnish with onion and parsley. Serve with mixed greens. Makes 8 servings.
21
8/11/09 8:50:30 AM
Breakfast Burritos
Kirkland Signature/Orleans International
1 pound Kirkland Signature
ground beef
1 sweet onion, chopped, divided
2-3 garlic cloves, chopped, divided
1 packet taco seasoning mix
2 tablespoons butter
2 4-ounce cans diced green chiles,
or to taste
22
12 eggs
3-6 tablespoons milk
25 cherry tomatoes, cut into
small pieces
Salt and pepper
12 large flour tortillas
Shredded cheese

Cook ground beef and half of the onions and garlic in a skillet over medium
heat, stirring to crumble. When the beef is browned, stir in taco seasoning mix.
Drain liquid from the pan.
Melt butter over medium heat in a large skillet. Add chiles and remaining onions
and garlic and saut until the onion is translucent.
Beat eggs with milk in a bowl.
Add eggs to the large skillet, then the seasoned ground beef mixture, tomatoes,
and salt and pepper to taste. Cook, stirring, until the eggs are done.
Spoon the egg mixture into tortillas. Top with shredded cheese and roll into burritos.
Wrap each burrito in foil. Keep warm in the oven until ready to serve.
Makes 8-12 servings.
8/11/09 8:50:47 AM
Peach Potato Pancakes
Homemade Oatmeal
Trinity Fruit
Oregon Chai
3 russet potatoes
2 eggs
1 teaspoon seasoning salt
1/ 2 teaspoon baking
powder
1/ 2 cup vegetable oil
8 Trinity peaches, divided
1 teaspoon brown sugar
1/ 2 teaspoon flour
Peel and grate potatoes; place in a bowl.

In another bowl, mix eggs, seasoning salt and baking
powder. Blend half of the mixture into the potatoes,
then pour back into the bowl and mix.
Heat oil in a saut pan over medium-high heat. Pour
in 1/ 2 cup of batter and cook until golden brown on
both sides. Repeat with remaining batter. Put prepared
pancakes in a warm oven.
Peel and slice 6 peaches. Melt butter in a large saucepan
over medium heat. Add peaches. Stir in sugar and
flour and cook until the sugar is dissolved and the
peaches soften. Puree the mixture.
Slice the remaining 2 peaches.
To serve, put a dollop of peach puree on each pancake,
then place several peach slices on top.
Makes 4 servings.
1 1/2 cups of your

favorite Oregon Chai*
concentrate Organic
2/3 cup organic rolled oats
1 tablespoon oat bran
1/4 cup oven-toasted
thinly sliced almonds
1/4 cup dried cranberries
or other dried fruit
Organic milk
Place chai, rolled oats and oat bran in a saucepan

and bring to a boil. The chai concentrate can be
diluted with water for individual taste preference.
Once the mixture is boiling, stir and turn off the
burner. Cover and let it sit for at least 5 minutes in
the saucepan.
Stir the oatmeal and spoon into bowls. Sprinkle
with toasted almonds and dried fruit. Add a splash
of milk. Makes 2-3 servings.
Recipe developed by Lisa White.
Breakfasts
23
8/11/09 8:50:48 AM
Appetizers
p024.025_AppetizerIntro.indd 24
8/11/09 8:51:08 AM
Peach Salsa
I.M. Ripe
6 I.M. Ripe peaches, peeled
and chopped
4 Roma tomatoes, chopped
2 serrano chiles,
finely chopped
3 green onions, chopped
1 avocado, chopped
4 tablespoons extra-virgin
olive oil
2 tablespoons sherry vinegar
fresh cilantro
Juice of 1 lemon
Juice of 1 lime
Salt
Tortilla chips, for serving
In a bowl, combine peaches, tomatoes, chiles,

onions and avocado. Stir to blend.
In a small bowl, whisk together olive oil, vinegar,
cilantro, and lemon and lime juice. Pour over the
peach mixture and stir to blend. Add salt to taste.
Serve with tortilla chips. Makes 10-12 servings.
Tip: This also goes well with pork and shrimp.
Fruit Salsa and Cinnamon Chips

Sage Fruit
FRUIT SALSA
2 tablespoons
granulated sugar
3 tablespoons brown sugar
3 tablespoons jam,
any flavor
2 Sage Fruit* Fuji apples,
peeled, cored and diced
1/ 2-3/4 pound Sage Fruit*
Rainier or dark sweet
cherries, pitted
and diced
8-12 ounces frozen
raspberries, thawed
12-16 ounces frozen
strawberries
(unsweetened),
thawed and sliced
2 kiwis, peeled and diced
To prepare the fruit salsa, combine the sugars in a

large bowl, then add the jam and mix. Add remaining
salsa ingredients and stir to blend. Add more sugar if
desired. Cover and chill for at least 15 minutes.
To prepare the chips, place sugar and cinnamon in a
gallon-size resealable plastic bag. Shake to mix.
Coat both sides of a tortilla with cooking spray. Cut
into 8 wedges. Place wedges in the bag and shake
until coated. Arrange in a single layer on a baking
sheet. Repeat with the remaining tortillas.
Bake for 15 minutes, turning the wedges over
halfway through baking. The chips should be slightly
crispy; they will crisp more as they cool. Let cool for
about 15 minutes.
Serve the chips with the fruit salsa. Makes 4-6 servings.
CHIPS
2 cups granulated sugar
1 tablespoon ground
cinnamon
10 10-inch flour tortillas
Cooking spray
Appetizers
p024.025_AppetizerIntro.indd 25
25
8/11/09 8:51:09 AM
Gingered Cream Cheese Grapes
Melon-Teasers
Unifrutti of America
Dulcinea
6 ounces cream
cheese, softened
2 tablespoons
finely chopped
crystallized ginger
30 green seedless grapes
1 cup pecans, toasted
lightly, cooled
completely and
chopped fine
30-40 2-inch squares

(about 1 inch thick)
Dulcinea PureHeart
mini watermelon
1 cup Tuscan-Style
cantaloupe cut in
1/4-inch dice
1 tablespoon white
balsamic vinegar
4 strips of prosciutto
2 tablespoons thinly
sliced fresh basil
26
p026.027_Appetizer.indd 26
In a bowl, cream together cream cheese and ginger.

Put 1 teaspoon of the cream cheese mixture in the
palm of your hand and roll it around a grape, using
both palms to coat the grape completely. Place the
coated grapes on a tray lined with waxed paper and
chill for 15 minutes.
Roll the cheese-coated grapes in the pecans, coating
completely. Chill until the coating is firm.
Makes 30 grapes.
Place watermelon squares on a serving platter.

Scoop out a space in the center of each square
(a melon baller works well for this).
In a bowl, toss together diced cantaloupe and vinegar.
Spoon into the center of the watermelon squares.
Place prosciutto between double layers of paper towels
and microwave on high for 3 minutes, or until crisp.
Let cool slightly, then crumble and sprinkle over the
watermelon.
Top with basil. Makes 8-10 servings.
Tip: Use small cookie cutters to make the watermelon shapes.
8/11/09 8:51:27 AM
Apple Cranberry Wonton Cups

Rainier Fruit Company
Nonstick cooking spray
1 package small wonton
wrappers (refrigerated)
1/4 cup butter or
margarine, melted
Confectioners sugar
(optional)
FILLING
4 medium Rainier Fruit*
Cameo or Fuji apples
1 tablespoon lemon juice
(optional)
3/4 cup sugar
1/ 2 teaspoon ground
cinnamon
1/ 8 teaspoon grated
nutmeg
1/ 2 cup dried cranberries
1 tablespoon water
2 tablespoons flour
Preheat oven to 350F. Lightly coat a mini muffin pan

with cooking spray.
Brush one side of the wonton wrappers with melted
butter and fit them into the muffin cups, butter side
up. Bake for 10 minutes, or until lightly browned.
Remove from the pan and let cool on a rack. Place the
cooled wontons back in the pan.
Peel and core apples, cut into quarters and dice into
1/ 2-inch cubes. Place in a sturdy pan and mix in
lemon juice, sugar, cinnamon and nutmeg. Bring
slowly to a boil, stirring occasionally. Add cranberries
and boil for about 5 minutes.
Make a thin paste by stirring water into the flour.
Add this mixture slowly to the apples and cranberries;
cook, stirring constantly, until the mixture has
thickened.
Carefully pour the boiling mixture evenly into the
wonton cups. Return to the oven for 15 minutes, or
until the filling is bubbling.
Remove from the oven, let cool slightly and serve,
sprinkled with confectioners sugar if desired.
Makes about 30 cups.
Fresh Herb Yogurt Dip

with Sliced Pears
California Pear Advisory Board
3 cups plain
regular yogurt
fresh tarragon
fresh chives
fresh dill
1 tablespoon
sherry vinegar
Freshly ground pepper
Dash of allspice
6 fresh California* pears,
any variety or a
mix, sliced
Honey (optional)
Line a sieve with a coffee filter or double thickness of

cheesecloth. Suspend the sieve over a deep bowl.
Spoon the yogurt into the filter, cover with plastic
wrap, place in the refrigerator and let stand to allow
the whey to drip out. When the yogurt has the
consistency of soft, velvety, spreadable cheese, about
6 hours, scrape into a bowl.
Add herbs, vinegar, pepper to taste and allspice to
the yogurt cheese. Stir. Cover and refrigerate for
2 hours or up to 24 hours.
Serve with sliced pears and a dollop of honey.
Makes 6-9 servings.
Nutritional information: Each serving (1 large
pear, 5 tablespoons dip) has 182 calories, 7 g protein,
40 g carbohydrates, 1 g fat, trace saturated fat, 2 mg
cholesterol, 5 g fiber, 58 mg sodium.
Appetizers
27
8/11/09 8:51:29 AM
Balsamic-Herb Marinated
Strawberries with Peppered
Mascarpone and Crisp Bacon
Naturipe Farms
1/ 2 pound bacon
8 ounces mascarpone cheese

2 teaspoons coarsely
ground black pepper
15 Naturipe Farms*
fresh strawberries
1 teaspoon balsamic vinegar
1 teaspoon chopped
fresh basil
1 teaspoon chopped
flat-leaf parsley
Cut bacon across the shorter width into strips about

1/4 inch wide. Saut over medium heat, stirring
occasionally, until deep brown. Drain well. Transfer
to absorbent paper to remove excess fat and let cool.
Place mascarpone and pepper in a bowl and gently
mix with a spatula or beater to incorporate the pepper
evenly. Transfer the mixture to a pastry bag with a
plain tip (see tip below). Keep refrigerated.
Trim strawberries and cut in half lengthwise.
Keep refrigerated.
To serve, gently toss strawberries with vinegar, basil
and parsley. Arrange cut-side up on a tray. Pipe a
small amount of cheese onto each berry. Garnish with
bacon. Makes 30 appetizers.
Tips: A good pastry bag to use is an Ateco with a
# 807 tip. If you dont have one, a small zip-top
plastic bag does the trick. Just snip off a lower corner
of the bag to pipe the cheese out. Also, freezing the
bacon makes it easier to cut. Freeze it, cut it, then
cook it.
Blueberry Mini-Satays with Yogurt

Dip and Spicy Pine Nut Topping
Naturipe Farms
1 cup yogurt, full-fat
1 teaspoon ground cumin
1 tablespoon sugar
2 teaspoons minced chives
1/ 2 cup toasted pine
nuts, chopped
roasted chiles (or
1/ 8 teaspoon crushed
red pepper)
1 teaspoon ground
sesame seeds
1/4 teaspoon kosher salt
6 ounces (about 150)
Naturipe Farms*
fresh blueberries
30 small decorative
skewers
In a shallow bowl, combine yogurt, cumin, sugar and

chives. Whisk together until the sugar dissolves.
In another shallow bowl, combine pine nuts, ground
chiles, sesame seeds and salt. Whisk until well blended.
Thread 5 blueberries onto each skewer.
Dip one side of each blueberry satay in the yogurt
mixture. Then push that same side into the pine nut
mixture to adhere. Makes 30 satays.
28
8/11/09 8:52:20 AM
Grilled Shrimp Cocktail Skewers

Mastronardi Produce/Sunset
6 metal skewers or 10-inch
heavy wood skewers,
soaked in water
1/ 2 medium sweet onion,
cut into 1-inch
chunks (or 18 pickled
cocktail onions)
1 pint Sunset Splendido*
grape tomatoes
12 medium raw shrimp,
peeled and deveined
Oil for brushing
Salt and pepper
1/ 2 cup purchased cocktail
sauce, plus more for
serving if desired
2-3 cups lettuce or
spinach leaves
Lemon wedges, for serving
Thread ingredients onto each skewer in the following

order: onion, grape tomato, shrimp. Repeat. Finish
with a piece of onion and a tomato.
Lightly brush skewers on each side with oil and
season to taste with salt and pepper.
Preheat grill to medium-high.
Grill the skewers, turning and basting regularly with
cocktail sauce, until the shrimp is cooked through,
about 5-6 minutes.
Arrange the skewers on a platter of lettuce or
spinach. Serve with lemon wedges and additional
cocktail sauce if desired. Makes 6 skewers.
Crispy Wontons with Crab

Salad, Melted Cheddar and
Avocado Crme
Tillamook
Vegetable oil for frying
30 3-inch round
wonton wrappers
20 ounces crab meat,
well drained
3/4 cup minced celery
3 tablespoons minced
chives, plus more
for garnish
4 teaspoons grated
lemon peel
3/4 cup mayonnaise
2 tablespoons lemon juice
1/4 teaspoon ground
black pepper
8 ounces (2 cups)
Tillamook* medium
Cheddar, shredded
AVOCADO CRME
1/ 2 cup avocado pulp
1/4 teaspoon salt
1/4 cup heavy cream
Appetizers
Pour enough oil into a pan to cover the wontons;

heat to 350F. Working in batches, lay wonton
wrappers in the oil and fry until light golden brown.
Drain on paper towels; set aside.
In a medium bowl, combine crab, celery, chives and
grated lemon peel. Stir in mayonnaise, lemon juice
and pepper.
To prepare the Avocado Crme, place avocado pulp,
salt, lemon juice and cream in a small bowl and stir
until well blended. Refrigerate until ready to use.
Top the wontons with crab salad. Sprinkle each
wonton with 1 tablespoon shredded cheese. Place
on a baking sheet in the oven and heat just until the
cheese is melted.
Arrange 3 wontons on each plate with a spoonful
of Avocado Crme. Garnish with chives.
Makes 10 servings.
29
8/11/09 8:52:22 AM
Salmon Carpaccio
Tilapia Ceviche
Kirkland Signature/Foppen
Rain Forest Aquaculture
3 1/2 ounces Kirkland
7 ounces Rain Forest* fresh

tilapia (1 large fillet)
2 tablespoons minced leek
(green part only)
red onion
1 1/2 ounces boiled
potato, cut in cubes
2 teaspoons chopped
toasted hazelnuts
1 3/4 ounces lemon juice
A pinch of Chilean merken
(smoked chile powder)
Salt and freshly
ground pepper
Signature Imported
Norwegian Smoked
Salmon
1/4 lemon
1/4 key lime, halved
1 tablespoon oil
Small handful of arugula
Cucumber, sliced into
4-6 thin ribbons
Capers, for garnish
30
Arrange salmon slices in a thin layer on a plate.

Squeeze the juice from the lemon and 1 piece of key
lime into a small cup. Add oil and stir to blend.
Toss arugula and cucumber with some of the dressing
and set in the center of the salmon.
Drizzle the remaining dressing over the salmon. Place
capers in a circle around the salad. Cut the remaining
piece of key lime into wedges and use as a garnish.
Makes 1 serving.
Tip: Serve with toast and butter.
Cut tilapia into small square pieces. Place in a bowl,

then add leek, onion, potato and hazelnuts.
Pour lemon juice over the ingredients. Add merken
and salt and pepper to taste. Gently mix to blend.
Serve immediately. Makes 2 servings.
8/11/09 8:52:43 AM
Seared Scallop Ceviche

with Clementine Dressing
Aconex
2 tablespoons extra-virgin olive oil,
plus more for searing
12 bay scallops
1 cup clementine juice
1/4-1/ 2 teaspoon grated
clementine peel
1/4-1/ 2 teaspoon grated lemon peel
1 tablespoon minced Hungarian or
banana pepper (or a few drops
of hot pepper sauce)
Appetizers
Salt
Freshly ground black pepper
1 cup thinly sliced red onions
3 tablespoons chopped chives
8-12 clementine wedges,
for garnish
Heat a nonstick saut pan over high heat. Add enough olive oil to coat the pan.
Add scallops and sear for just a few seconds on each side, until you get a nice
golden coat. Do not overcook. Set aside and let cool. Cut the seared scallops
into cubes about 1/4 by 1/4 inch.
In a bowl, combine clementine juice, lemon juice, 2 tablespoons olive oil, grated
clementine and lemon peel, Hungarian pepper, and salt and pepper to taste.
Mix well. Stir in the scallops, onions and chives. Chill in the refrigerator.
Serve in clear glass bowls over crushed ice and garnish with clementine wedges.
Makes 4 servings.
31
8/11/09 8:52:45 AM
Spiced California Walnuts

Diamond Foods
1 egg white
1 tablespoon water
2 cups Kirkland Signature
California walnut
halves and pieces
1/ 2 cup sugar
1 tablespoon ground
cinnamon
allspice
32
Preheat oven to 225F. Line a large shallow baking

pan with foil.
In a bowl, combine egg white and water; beat
until foamy. Add walnuts and toss to coat. Pour the
mixture into a strainer and let drain for 2-3 minutes.
Combine sugar, cinnamon and allspice in a plastic or
paper bag; shake to mix. Add the walnuts; hold the
bag shut and shake vigorously to coat the nuts.
Spread the nuts in one layer in the baking pan.
Bake for 1 hour, stirring every 15 minutes.
Remove from the oven and let cool completely,
stirring occasionally and breaking the nuts apart if
they are stuck together. Dont worry if they stick to
the foilits easy to peel them off. Store in a tightly
capped jar. Makes 2 cups.
Italian Meat Skewers with

Mozzarella and Tomatoes
Daniele
8 bamboo skewers
16 cherry tomatoes
16 basil leaves
1 16-ounce package
Daniele* Gourmet
Variety Pack thinsliced Italian meats
(Capocollo, Calabrese
and Peppered Genoa)
1 16-ounce ball fresh
mozzarella, cut into
32 1/2-inch cubes
Olive oil
Cracked black pepper
Soak skewers in water for 45 minutes.

Preheat broiler on low.
Wrap each tomato in a basil leaf.
On each skewer, thread slices of assorted meats,
interspersed with 2 cherry tomatoes wrapped in basil
leaves and 4 mozzarella cubes. Fit 8 meat slices onto
each skewer.
Place on a nonstick baking sheet and set on the
middle oven rack. Broil for about 1-2 minutes, being
careful that the cheese does not melt.
Arrange on a serving platter. Drizzle with olive oil and
sprinkle with cracked black pepper. Makes 8 servings.
8/11/09 8:53:00 AM
Hummus Chicken Salad

Sabra Go Mediterranean
1/ 2 cup Sabra* Hummus
2 tablespoons finely diced celery

1 tablespoon finely chopped
green onions
1 tablespoon finely chopped red
bell pepper
1/4 teaspoon salt
Appetizers

1 cup cubed (1/2 inch) grilled
chicken breast (about 2 boneless
breast halves)
1 tablespoon water
1 teaspoon finely chopped fresh
parsley, for garnish
Bread or salad greens, for serving
In a large bowl, stir hummus, celery, green onions, bell pepper, salt and a
sprinkling of pepper.
Add chicken and water and stir until mixed thoroughly.
Sprinkle with parsley. Serve with bread or atop your favorite salad greens.
Makes 4 servings.
Tip: To grill chicken breasts, season with salt and pepper and cook on a
grill or in a grill pan for about 4 minutes on each side.
Recipe developed by Chef Colombe Jacobsen.
33
8/11/09 8:53:02 AM
8/11/09 8:53:19 AM
Nuts and Cream Stuffed Mushrooms

Cardile Brothers/Giorgio Fresh/
Monterey Mushrooms
1 pound Cardile Brothers*
large white mushrooms
1 cup finely chopped pecans
fresh parsley
1/4 teaspoon chopped
fresh thyme
Pinch of salt
Dash of pepper
1/4 cup softened
cream cheese
to a paste
1/ 2 cup heavy cream

Rinse mushrooms and pat dry. Remove stems from
mushrooms and chop enough to make 1 cup.
Arrange the caps in a shallow baking dish.
Mix the chopped stems, pecans, parsley, thyme, salt,
pepper, cream cheese and garlic together. Spoon
into the mushroom caps.
Pour cream over the mushrooms and bake for 20-25
minutes, basting with the cream once or twice.
Serve warm. Makes 4-6 servings.
Kirkland Signature
Crimini Mushrooms in Tarragon

Cream Sauce on Toasted Brioche
4 tablespoons
unsalted butter
2 shallots, chopped
1 pound Monterey* crimini
mushrooms, sliced
2/3 cup heavy cream
fresh tarragon
4 slices brioche, toasted
Melt butter in a saut pan over medium heat.

Add shallots and cook slowly until translucent;
do not brown.
Add mushrooms and cook until tender.
Add cream and tarragon. Lower the heat and
cook until thick and creamy.
Serve over toasted brioche. Makes 4 servings.
Mushroom Quesadillas
3 tablespoons olive
oil, divided
1 cup thinly sliced red
bell pepper
1 cup thinly sliced red onion
2 cups sliced fresh
Giorgio* white or baby
bella mushrooms
1 cup thinly sliced jalapeo
pepper (optional)
8 8-inch flour tortillas
2 cups shredded Cheddar
and Jack cheese
Appetizers
Stuffed Portobello Mushrooms
Heat 2 tablespoons olive oil in a skillet over medium

heat. Add peppers, onions and mushrooms (and optional
jalapeos) and saut until tender. Set aside on a plate.
Add remaining olive oil to the pan. Place a tortilla in the
pan. Top with mushroom mixture and sprinkle with
cheese. Place another tortilla on top. Cook until the
bottom tortilla has browned, then flip and cook until
the other side is browned and the cheese has melted.
Cut into quarters and serve. Makes 4-6 servings.
2 tablespoons olive oil

1 pound tomatoes, diced
3 tablespoons
Kirkland Signature
dried chopped onion
2 teaspoons
Kirkland Signature
granulated garlic
1 cup vegetable broth
1 pound 4 ounce focaccia
bread, cut into
1-inch cubes
5 ounces fresh
baby spinach
8 ounces mozzarella
cheese, shredded
2 large eggs, beaten
12 portobello mushrooms,
stems removed

Heat olive oil in a saut pan over medium heat.
Add tomatoes, onion, garlic and vegetable broth.
Cook until heated through.
In a bowl, combine bread cubes, spinach, mozzarella,
eggs and the tomato mixture. Mix until well blended.
Place mushrooms on a parchment-lined sheet pan.
Form the stuffing mixture into round balls and place
in the mushroom caps, spreading to cover.
Bake for about 20 minutes, or until internal temperature
is 160F. Serve immediately. Makes 12 servings.
35
8/11/09 8:53:21 AM
Party Cheese Log

Raskas
16 ounces Raskas* cream
cheese, softened
1 10-ounce package sharp Cheddar
cheese, shredded
1 tablespoon chopped red bell
pepper or pimiento
1 tablespoon finely chopped onion
36
2 teaspoons Worcestershire sauce

4 teaspoons lemon juice
Dash of ground red pepper
Dash of salt
Chopped pecans, for garnish
Chopped fresh parsley, for garnish
In a large mixing bowl, beat cream cheese and Cheddar cheese with an
electric mixer at medium speed until well blended. Add bell pepper, onion,
Worcestershire sauce, lemon juice, red pepper and salt; mix well. Chill for
several hours or overnight.
Shape the cream cheese mixture into a log. Garnish with pecans and parsley.
Serve with crackers. Makes 6 servings.
Tip: To soften cream cheese, microwave in a bowl on medium (50%) for
2 minutes.
8/11/09 8:53:42 AM
Mediterranean Flatbread
Classic Bruschetta
Pann Provincio
Pann Provincio
2 Pann Provincio
ciabatta rolls
4 tablespoons
prepared hummus
1/ 2 cup peeled, seeded
and diced cucumber
1/ 3 cup plain yogurt
fresh mint
Salt and pepper
6 ounces roasted lamb,
thinly sliced
1/ 2 cup thinly sliced
red onion
1/ 3 cup crumbled
feta cheese
2 tablespoons finely diced
fresh tomato

Slice each ciabatta in half and place on a cookie sheet.
Spread each of the 4 halves with hummus. Bake for
4-6 minutes, or until the crust has crisped.
In a bowl, combine cucumber, yogurt, mint, and salt
and pepper to taste. Set aside.
To assemble, top ciabatta halves with sliced lamb,
red onion and feta. Top with cucumber yogurt sauce
and diced tomato. Cut each sandwich into halves or
quarters. Makes 2 servings.
Tips: Steak or chicken can be used instead of lamb.
For a vegetarian version, use goat cheese instead of
hummus and grilled or roasted vegetables.
3 Pann Provincio
ciabatta rolls
Kosher salt
Freshly ground
black pepper
TOMATO TOPPING
1 cup diced fresh
tomatoes
2 tablespoons extravirgin olive oil
1 tablespoon
balsamic vinegar
fresh basil
WHITE BEAN PUREE
1 cup canned white
beans, drained
1 teaspoon fresh rosemary

Using a bread knife, slice each ciabatta roll vertically
into eight 1/8-inch slices and place on a cookie sheet.
Toast for 6-8 minutes, or until golden brown.
To prepare the tomato topping, combine tomatoes,
olive oil, vinegar and basil. Season to taste with salt
and pepper.
To prepare the white bean puree, combine beans,
rosemary and olive oil in a food processor and blend
for 30 seconds, or until smooth. Season to taste with
salt and pepper.
To prepare the artichoke topping, combine artichokes
and green onions. Season to taste with salt and pepper.
Add toppings to the toasted slices and serve.
Makes 4 servings.
ARTICHOKE TOPPING
1 cup marinated
artichokes, chopped
2 tablespoons thinly sliced
green onions
Appetizers
37
8/11/09 8:53:44 AM
Feta and Goat Cheese Spread

with Apricot Honey Marmalade
Kirkland Signature
8 ounces cream
cheese, softened
3 1/2 ounces feta
cheese, crumbled
3 1/2-4 ounces goat
cheese, crumbled
Bruschetta, for serving
APRICOT HONEY
MARMALADE
1 tablespoon honey
3 tablespoons apricot
preserves
1 tablespoon
balsamic vinegar
2 tablespoons Kirkland
Signature dried
chopped onion
fresh thyme
38
p038.039_Appetizer_R1.indd 38
Place cream cheese in a bowl and beat until creamy.

Add feta and goat cheese and beat on low speed until
well blended. Set aside.
To prepare the marmalade, combine honey, apricot
preserves, vinegar, onion and thyme in a saucepan.
Cook over medium heat until thickened. Let cool to
room temperature.
Add marmalade mixture to the cheese mixture and
whip on low speed until well blended. Cover and chill
for up to 1 hour, or until stiff.
Serve on bruschetta. Makes 24 (1 tablespoon) servings.
Tip: This can also be used on grilled chicken
sandwiches.
Ahi Bruschetta
Norpac Fisheries Export
8 ounces fresh bigeye
ahi tuna (with good
red color)
green onions
3 tablespoons mayonnaise
(homemade is best)
1 tablespoon seasoning:
equal parts black
and white pepper,
red pepper and
garlic powder
1 tablespoon toasted
sesame oil
1 tablespoon sesame
seeds, toasted
1 tablespoon Chinese
mustard
Dill sprigs, for garnish
Baguette sliced into
1/ 2-inch slices,
lightly toasted
Young pickled ginger,
for garnish
Mince tuna with a sharp knife into 1/4-by-1/4-inch

cubes (or as uniform in size as possible).
Place the tuna in a bowl and add green onions,
mayonnaise, seasoning, sesame oil, sesame seeds
and mustard. Stir to blend.
Mold the tuna into a small cup and garnish with dill
sprigs. Serve with toasted baguette slices and pickled
ginger on the side. Makes 8-10 servings.
Recipe courtesy of Wild Ginger restaurant, Seattle.
8/11/09 2:21:57 PM
Bruschetta with
Gorgonzola and Apples
Holtzinger Fruit
1/ 3 cup (about 1 1/ 2 ounces)
crumbled Gorgonzola cheese

2 tablespoons butter, softened
1 tablespoon brandy or cognac
1/ 8 teaspoon ground black pepper
Cooking spray
Appetizers
12 slices (12 ounces) diagonally cut

French bread, about 1 inch thick
6 garlic cloves, halved
3 Holtzinger Fruit* Granny Smith
apples, each cut into 8 wedges
(about 18 ounces)
Combine cheese, butter, brandy and pepper in a small bowl, stirring until blended.
Heat the grill to medium and coat with cooking spray. Add the bread slices and
cook for 2 minutes on each side, or until lightly browned.
Remove the bread from the grill and rub one side of each slice with the cut side of
a garlic clove. Spread 2 teaspoonfuls of the cheese mixture over each bread slice.
Serve with apple wedges. Makes 12 servings.
39
8/11/09 8:54:03 AM
Veal Meatballs
Zesty Fiesta Sausage Dip
Plume De Veau
Jimmy Dean
1 pound Plume De Veau*

ground veal
2 eggs, lightly beaten
1 cup Italian seasoned
bread crumbs
8 garlic cloves,
finely chopped
1 cup grated Pecorino
Romano cheese
1/ 2 cup chopped
fresh parsley
Salt and pepper
1 1/2 cups vegetable oil,
for frying
40
In a bowl, combine ground veal, eggs, bread crumbs,

garlic, grated cheese, parsley, and salt and pepper to
taste. Mix until well blended and shape into balls.
In a frying pan, heat oil to 350F. Add the meatballs
and cook until evenly browned. Remove with a
slotted spoon and place on paper towels to absorb
excess oil.
Serve plain or with tomato sauce. Makes 8 servings.
Tip: This recipe makes about 50 meatballs, perfect
for appetizers. Try a marinara sauce as a dip.
16 ounces Jimmy Dean*

Regular or All Natural
Regular Roll Pork
Sausage
1 large onion, chopped
(about 1 cup)
1 large red bell pepper,
chopped (about 1 cup)
1-2 jalapeo peppers,
seeded and chopped
2 8-ounce packages
cream cheese, cubed
1 large tomato, seeded
and chopped (about
1 cup), plus more
for garnish
1/ 2 cup sweet or hot yellow
banana peppers (from
a jar), drained, seeded
and chopped
1/4 cup chopped fresh
cilantro, plus more
for garnish
Tortilla chips or crackers,
for serving
In a large skillet, cook sausage, onion, bell pepper

and jalapeo over medium-high heat, stirring frequently, until the meat is thoroughly cooked and no
longer pink and the vegetables are tender. Drain.
Reduce the heat to medium and stir in cream cheese.
Cook and stir until the cream cheese is smooth and
completely melted.
Stir in tomato, banana peppers and cilantro; cook
until heated through.
Serve warm in a chafing dish, with chips or crackers
for dipping. Garnish with additional diced tomato
and cilantro, if desired. Makes 20 servings.
Variation: Substitute 1/4 cup chopped pickled
jalapeo peppers for the fresh jalapeo.
8/11/09 8:54:24 AM
Reuben Dip
Shenson/Moseys
8 ounces cooked corned beef,
coarsely chopped
1 cup sauerkraut, coarsely chopped,
rinsed and drained
8 ounces cream cheese, softened
Appetizers
2 cups shredded Swiss cheese

1/ 2 cup Thousand Island dressing
Toasted cocktail rye bread slices

and/or thick pretzel sticks,
for serving

Mix corned beef, sauerkraut, cream cheese, Swiss cheese and dressing together
in an ovenproof dish.
Bake for 30-40 minutes, or until the internal temperature is 165F.
Serve with cocktail rye bread and/or pretzels. Makes 8 servings.
41
8/11/09 8:54:27 AM
Organic Corn and Black Bean Salsa

Bybee Foods
2 cups Bybee Foods* Organic
Supersweet White
Cut Corn Organic
1 15-ounce can black
beans, drained
1 large ripe avocado,
diced, plus extra slices
for garnish
2 Roma tomatoes, diced
3/4 cup chopped
green onions
1/ 2 cup chopped
fresh cilantro
White, blue and red corn
tortilla chips,
for serving
DRESSING
1/4 cup Kirkland Signature
extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon lime juice
Salt and pepper to taste
42
In a bowl, combine corn, beans, diced avocado,

tomatoes, green onions and cilantro. Cover and chill
for 1 hour.
To prepare the dressing, combine all ingredients and
whisk to blend. Stir into the vegetable mixture.
Garnish the salsa with avocado slices. Serve with
tortilla chips. Makes 24 servings.
Easy Avocado Wreath

Chilean Hass Avocados
5 Chilean* Hass avocados
1/4 cup lime or lemon juice
Salt and pepper
Chopped red bell pepper,
for garnish
Crackers, for serving
Rinse avocados. Cut each avocado in half. Spoon out

the pits.
Spoon out the avocado flesh into a large resealable
plastic bag. Add lime or lemon juice and salt and
pepper to taste. Squeeze to press out the air. Seal
the bag.
Mash the bag with your hands until the avocado is
smooth but still has a few chunks.
With scissors, snip just the corner off one end of
the bag. Pipe the avocado mixture into a wreath
shape on a large serving plate. Garnish with chopped
bell pepper.
Serve with crackers. Makes about 24 servings.
Nutritional information: Each serving has 53
calories, 1 g protein, 3.3 g carbohydrates, 4.7 g fat,
0.5 g saturated fat, 0 mg cholesterol, 1 g fiber, 48.5
mg sodium.
8/11/09 8:54:49 AM
Ancient Sweets Roasted

Pepper Spread
6 Sunset* Ancient Sweets
red peppers
1/ 2 cup (1 1/ 2-1 3/4 ounces)
sliced almonds
1/ 2 cup sun-dried tomatoes in oil,
drained, and oil reserved
1/4-1/ 2 teaspoon crushed red pepper
1 teaspoon minced fresh garlic

Extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh orange juice
1/4 teaspoon salt

Place peppers on a baking sheet and roast for 30-35 minutes, or until just
starting to char on the outside. Immediately transfer peppers to a bowl and
cover tightly with plastic wrap. Let sit, covered, until cool.
Meanwhile, spread almonds on a rimmed baking sheet and bake for about
4 minutes, or until golden and lightly toasted. Let cool.
Appetizers
Once the peppers are cool, the skin should slip off easily. Remove skin, seeds
and stem, and discard. Coarsely chop the peppers.
In a food processor, combine the drained tomatoes, crushed red pepper, garlic
and cooled almonds. Process until smooth, about 1 minute.
Meanwhile, measure the oil drained from the tomatoes, and add enough olive
oil to make 1/4 cup total. Add to the processor along with the roasted peppers,
vinegar, orange juice and salt, and continue processing until smooth.
The spread can be made up to 5 days in advance, covered and refrigerated until
needed. Serve with bread, crackers or breadsticks or as a dip with veggies.
Makes about 1 1/ 2 cups.
Tips: This recipe is easily doubled. It is also fantastic served on grilled chicken,
veggies or lamb, as a sandwich spread or tossed with pasta.
43
8/11/09 8:54:50 AM
Taco Casserole
Queso Blanco Dip
McCormick
Don Miguel Mexican Foods
1 1/2 pounds lean ground
3/4 cup half-and-half
beef or turkey
1/4 cup McCormick Taco
Seasoning Mix
1 15- to 16-ounce can
pinto beans, drained
and rinsed
1 15-ounce can
tomato sauce
1 11-ounce can Mexicanstyle corn or whole
kernel corn, drained
1 cup shredded
Cheddar cheese
1 cup coarsely crushed
tortilla chips
Assorted toppings: sour
cream, sliced green
onions, shredded
lettuce and chopped
tomatoes (optional)
44

Brown meat in a large skillet over medium-high heat.
Drain off the fat.
Stir in seasoning mix, beans, tomato sauce and corn.
Bring to a boil. Reduce heat to low; simmer for
5 minutes.
Spoon the mixture into a 2-quart baking dish.
Sprinkle with cheese and tortilla chips.
Bake for 5-10 minutes, or until the cheese is melted.
Serve with assorted toppings, if desired.
Makes 12 servings.
1/ 3 cup finely chopped
onion (the finer

the better)
2 tablespoons
ground cumin
1 teaspoon salt
2 serrano or jalapeo
peppers, finely diced
(adjust for your heat
preference)
12 ounces Manchego
cheese, finely grated
6 ounces cream
cheese, cubed
1/4 cup finely chopped
fresh cilantro (optional)
In a small saucepan, combine half-and-half, onion,

cumin, salt and peppers. Heat over low to mediumlow heat until hot, but do not bring to a boil.
Add a small amount of Manchego and stir until it is
melted. Gradually add the remaining cheese, stirring
after each addition until thoroughly blended.
Add cream cheese and continue stirring until the
mixture is smooth.
Remove from the heat, stir in cilantro and serve
immediately. This dip is delicious with any of your
favorite Don Miguel* products. Makes 4 servings.
8/11/09 8:58:57 AM
Rib Meat Nachos
Toss tortilla chips with barbecue spice.

Spread the chips on a serving plate. Top with rib meat, cheese sauce, barbecue
sauce and sliced jalapeos. Makes 8 servings.
Curlys
1 12-ounce bag tortilla chips
1 tablespoon barbecue grilling spice
8 ounces chopped meat from Curlys
baby back ribs
Appetizers
1/ 2 cup nacho cheese sauce

1/ 2 cup barbecue sauce
1 4-ounce can sliced

jalapeos, drained
45
8/11/09 8:58:59 AM
Pineapple-Ham Roll Ups

Alpine Fresh
6 burrito-size tortillas,
warmed
12 tablespoons pineappleflavored cream cheese
2 cups or 1 pound diced
Alpine Fresh* fresh
cut pineapple,
well drained
6 tablespoons dry-roasted
sunflower kernels
12 slices deli ham
Toothpicks (optional)
Lay tortillas on a flat work surface. Spread 2 tablespoons cream cheese over each tortilla. Divide diced
pineapple evenly among the tortillas. Sprinkle each
tortilla with 1 tablespoon sunflower kernels.
Place 2 slices of ham 1 1/ 2 inches from the top of each
tortilla. Begin rolling from the bottom and secure
with toothpicks, if desired. Slice in half.
Recipe developed by Kati Neville.
Turkey Sliders with

Mango Poblano Relish
Kirkland Signature
2 pounds ground turkey
1 egg
1 tablespoon Kirkland
Signature dried
chopped onion
1 teaspoon Kirkland
Signature California
garlic salt
1/ 8 teaspoon Kirkland
Signature coarse
ground pepper
1 tablespoon grated
Pecorino Romano
cheese
15 small dinner rolls,
sliced in half
15 pieces green leaf lettuce
In a bowl, combine ground turkey, egg, chopped

onion, garlic salt, pepper and Pecorino. Mix to blend
well. Form into 15 round patties. Place in the freezer
for 1 hour, or until frozen.
To prepare the relish, combine all ingredients in a
bowl and mix until well blended. Place a third of the
mixture in a blender and puree. Add to the remaining
relish and blend well. Cover and chill.
Preheat the grill.
Place the burgers on the grill and cook over medium
heat until the internal temperature is 165F. Remove
and place on the rolls.
Top each slider with a piece of lettuce and 1 tablespoon
of relish. Close the rolls and serve immediately.
Makes 15 servings.
MANGO POBLANO
RELISH
2 ripe mangoes, cut in
1/ 8-inch dice
1/ 2 cup diced red onion
3 tablespoons diced
grilled poblano chile
Juice of 1 lime
3/4 teaspoon Kirkland
Signature garlic salt
1 tablespoon honey
46
8/11/09 8:59:20 AM
Tilapia Sliders
Regal Springs
1/ 2 cup milk
2 eggs
1 cup flour
1/4 cup yellow cornmeal
1/ 2 cup grated Parmesan cheese
fresh parsley
Salt and pepper
4 Regal Springs tilapia fillets,
cut into 16 equal pieces
1 package Parker House or

Hawaiian rolls (16 rolls)
4 leaves romaine lettuce,
cut into quarters
1/ 2 tomato, sliced
4 slices Cheddar cheese,
cut into quarters
TANGY TARTAR SAUCE
1/ 2 cup mayonnaise
2 tablespoons pickle relish
Dunk fillets in the milk mixture and then dredge in the cornmeal mixture,
coating both sides evenly.
In a large saut pan, immediately heat olive oil over medium-high heat. When
it is hot but not smoking, add the fillets to the pan. Cook on one side until the
coating is light golden brown, about 4 minutes. Carefully turn the fillets and cook
for 2-3 minutes more. Remove from the pan with a slotted spatula and drain on
paper towels.
Meanwhile, whisk together the tartar sauce ingredients.
Slice the rolls and place a fillet on each bottom half, then top with lettuce, tomato,
cheese and tartar sauce. Makes 8 servings.
Tips: A fun activity is to let your kids use mini spreaders to apply their own
condiments. This recipe also works well with honey mustard, ketchup or
barbecue sauce for condiments.
In a medium bowl, whisk together milk and eggs.

In another medium bowl, mix together flour, cornmeal, Parmesan, parsley,
and salt and pepper to taste.
Appetizers
47
8/11/09 8:59:21 AM
Salads and Soups
p048.049_SaladsAndSoupsIntro.indd 48
8/11/09 8:59:43 AM
Pasta Fruit Salad

Anthony Vineyards/Sun Date
1 1/2 cups dry rotini pasta
1/ 2 cup pitted and chopped
Medjool dates
1 cup halved red
seedless grapes
2-3 peaches, peeled and
chopped (or nectarines)
1/ 2 cup sliced celery
1/4 cup chopped
toasted walnuts
4 ounces soft cream cheese
1/4 cup low-fat vanilla yogurt
2-3 tablespoons honey
lemon peel
2 tablespoons
whipping cream
Cook pasta according to package directions; drain

and let cool.
In a large bowl, combine dates, grapes, peaches, celery,
walnuts and pasta.
In a separate bowl, combine cream cheese, yogurt,
honey, grated lemon peel and lemon juice. Beat
with an electric mixer until smooth. Add whipping
cream and beat until blended.
Pour the dressing over the fruit and pasta. Stir to
blend. Cover and chill for 2-6 hours. Moisten with a
little milk if necessary before serving. Makes 8 servings.
Citrus Salad with Ginger Yogurt

Diversified Citrus Marketing/
Noble Worldwide
1 red Florida grapefruit,
peeled
2 large tangerines, peeled
2 tablespoons honey
1/4 teaspoon ground
cinnamon
1 16- or 17.6-ounce
container Greek yogurt
2/3 cup minced
crystallized ginger
Break grapefruit and tangerines into sections. Cut

grapefruit sections into thirds. Cut tangerine sections
in half. Transfer grapefruit, tangerines and all juices
to a deep serving bowl.
Mix dried cranberries, honey and cinnamon into the
fruit. Cover and refrigerate for at least 1 hour.
Mix yogurt and ginger in a bowl. (Fruit and yogurt
can be prepared 1 day ahead. Store separately,
covered, in the refrigerator.)
To serve, add ginger yogurt to the fruit mixture and
stir to blend. Makes 6 servings.
Recipe developed by Chef Brad Moore.
Salads and Soups
p048.049_SaladsAndSoupsIntro.indd 49
49
8/11/09 8:59:45 AM
Festive Blackberry Waldorf

Salad with Blackberry
Vinaigrette Drizzle
Sun Belle
1 1/2 cups shelled walnuts
3/4 cup vanilla yogurt
Preheat oven to 350F. Toast walnuts for 10 minutes.

In a large bowl, combine yogurt, honey and half
2 tablespoons honey
each of the grated lemon peel, lemon juice, salt
Grated peel and juice of
and pepper.
1 small lemon, divided Chop celery into 1/4-inch pieces.
1/ 2 teaspoon salt, divided
1
1/4 teaspoon ground white Core apples and chop into / 2-inch cubes, leaving the
skin
on.
pepper, divided
Fold apples, celery, raisins and 3 cups of blackberries
2 stalks celery
into the yogurt dressing. Stir in the walnuts.
1 Granny Smith apple
To make the vinaigrette, puree in a blender 1 cup
2 Gala apples
blackberries, mustard, vinegar, tarragon and the
1 cup golden raisins
remaining grated lemon peel, lemon juice, salt and
18 ounces Sun Belle
blackberries (4 cups),
pepper. Add olive oil slowly, blending until emulsified.
divided
To serve, scoop the salad onto individual plates.
1 tablespoon Dijon mustard Drizzle vinaigrette around and over each serving.
1 tablespoon wine vinegar Makes 8-10 servings.
1 teaspoon dried tarragon
1/4 cup olive oil
50
p050.051_SaladsAndSoups.indd 50
Fruit Salad
Top Ramen
1 head iceberg lettuce
10 strawberries
1 teaspoon
balsamic vinegar
1 teaspoon sugar
2 cups cold water
1 teaspoon lemon juice
1 pear
1 apple
1 11-ounce can
mandarin oranges
Prepared raspberry
salad dressing
3-ounce package Top
Ramen* Oriental Flavor
Break lettuce into bite-size pieces in a large bowl.

Trim and slice strawberries. Place in a small bowl and
mix with vinegar and sugar.
Combine water and lemon juice in another bowl. Cut
pear and apple into bite-size pieces and quickly place
in the lemon water to prevent browning.
To assemble the salad, add pear and apple pieces,
strawberries and mandarin oranges (with juice) to
the lettuce. Mix in raspberry dressing to taste.
Crumble the ramen over the salad. Add half the
seasoning packet. Mix everything together. Let sit for
5 minutes to allow the noodles to soften slightly.
Makes 4 servings.
8/11/09 9:00:09 AM
Grape and Quinoa Salad

Divine Flavor
3 cups cooked quinoa, cooled
1 1/2 cups Divine Flavor* red and
green seedless grapes, cut
into quarters
1/ 2 cup dry-roasted hazelnuts,
coarsely chopped
Salads and Soups
1/4 cup chopped green onion

1/4 cup canola oil
2 tablespoons fresh lemon juice

1 tablespoon sugar
1/4 teaspoon salt
Mix quinoa, grapes, hazelnuts and green onion in a medium bowl; set aside.
In a small bowl, whisk canola oil, lemon juice, sugar and salt. Pour dressing
over the quinoa mixture and stir to combine.
Cover and refrigerate for 30 minutes before serving. Makes 6 servings.
51
8/11/09 9:00:12 AM
Summer Oasis Salad
Cara Cara and Asparagus Salad
Richard Bagdasarian/Bard Valley

Medjool Date Growers
Cecelia Packing/Kings River Packing
5 cups spring salad mix

1/ 2 cup sliced red
seedless grapes
1/4 cup chopped
Medjool dates
1/3 cup crumbled
blue cheese
3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
1 teaspoon pepper
C ANDIED PEC ANS
1/4 cup pecans
2 tablespoons
butter, melted
3 tablespoons
brown sugar
52
To prepare the candied pecans, mix ingredients

together and spread on a shallow pan covered
with foil. Bake at 350F until toasted. Let cool and
then chop.
Toss salad mix, grapes, dates, pecans and cheese in
a large salad bowl.
In a separate bowl, whisk together olive oil, vinegar,
salt and pepper. Pour over the salad and toss.
Makes 4 servings.
3 Cecelia Packing* or
Kings River* Cara Cara
oranges, divided
1 pound asparagus
1 avocado, peeled, pitted
and diced
2 tablespoons finely
minced red onion
3 tablespoons orange
juice (from one of
the oranges)
1 tablespoon extra-virgin
olive oil
2 teaspoons honey mustard
or Dijon mustard
1/ 8 teaspoon salt
Ground black pepper
1 head Bibb lettuce, torn
into bite-size pieces
Gather zest from the peel of 1 orange. Peel and

section 2 of the oranges. Cut the sections in half and
place them in a large bowl. Squeeze and save the
juice from the remaining orange.
Snap off and discard woody bases from asparagus,
then cut the spears into 2-inch-long pieces. In a small
saucepan, bring 1 cup of water to a boil. Place asparagus
in boiling water for 1 minute, then drain and transfer
immediately to a bowl of ice water. Drain.
Add avocado, red onion and the cooled, drained
asparagus to the bowl of oranges.
In another bowl, whisk together the reserved orange
juice, olive oil, mustard, salt and pepper to taste. Pour
over the salad ingredients and gently toss.
Arrange lettuce on plates and top with the salad.
Garnish with the reserved orange zest.
Makes 4 servings.
Recipe developed by Christine W. Jackson, food stylist.
8/11/09 9:00:31 AM
Fresh Cara Cara Orange

Mozzarella Towers
Sunkist Growers
4 Sunkist Cara Cara oranges
12 baby lettuce leaves
12 1/4-inch slices fresh mozzarella
12 fresh basil leaves
2 teaspoons chopped Sunkist fresh
orange zest
Salads and Soups
ORANGE BALSAMIC
VINAIGRETTE
1/4 cup freshly squeezed Sunkist
orange juice
1 tablespoon balsamic vinegar
Salt and pepper
Peel oranges and cut three 1/4-inch horizontal slices from the center of each
orange. Lightly sear the slices in a hot pan or on a grill.
To prepare the vinaigrette, combine orange juice, vinegar, olive oil, and salt and
pepper to taste in a small bowl and whisk together.
For each serving, arrange 3 lettuce leaves on a salad plate. Place 1 mozzarella
slice on the lettuce, and top with 1 orange slice and 1 basil leaf. Repeat with
2 more layers of mozzarella, orange and basil leaf.
Drizzle each serving with 1 tablespoon vinaigrette. Sprinkle with black pepper
to taste and 1/2 teaspoon orange zest. Makes 4 servings.
53
8/11/09 9:00:33 AM
Fruit Salad and Baby Greens

with Poppy Seed Dressing
Del Monte Fresh Produce
3 Del Monte bananas, sliced
1 1/2 teaspoons lemon juice
1 cup Del Monte Gold Extra Sweet
fresh-cut pineapple chunks
1 cup Del Monte fresh-cut cantaloupe chunks, cut into bite-size
pieces
2 kiwi fruit, peeled and sliced
1 cup blueberries
About 12 cups mixed baby greens
1/ 2 cup salted shelled pistachios
54
POPPY SEED DRESSING

1 cup vegetable oil
3/4 cup sugar
1/ 3 cup white vinegar
2 tablespoons minced onion
1/ 2 teaspoon salt
1/ 2 teaspoon dry mustard
1 1/2 teaspoons poppy seeds
To prepare the dressing, combine oil, sugar, vinegar, onion, salt and mustard
in a blender. Mix until blended. Stir in poppy seeds. Chill.
In a mixing bowl, sprinkle banana slices with lemon juice. Add the remaining
fruit and stir.
Place mixed greens in a large serving bowl or on a platter. Pour the fruit
mixture on top, distributing it evenly. Sprinkle with pistachios.
Serve with the dressing on the side. Makes 6 servings.
8/11/09 9:00:52 AM
Fuji Apple and Cucumber Salad

with Sesame-Ginger Dressing
Domex Superfresh Growers
1 tablespoon sesame seeds
3 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon finely grated
fresh ginger
Salads and Soups
Salt
2 Superfresh Growers Fuji apples
1 large cucumber, peeled, seeded
and thinly sliced
Put sesame seeds in a small dry skillet and lightly toast over medium heat, stirring
often, for 3-5 minutes; set aside.
Combine vegetable oil, vinegar, sesame oil and ginger in a large bowl and whisk to
blend. Season to taste with salt.
Quarter and core apples and cut into thin slices. Add them to the dressing with the
cucumber slices. Toss gently to evenly mix. Cover with plastic and refrigerate for at
least 30 minutes and up to 2 hours before serving, stirring once or twice.
To serve, arrange the salad on individual plates, drizzling a bit of the dressing over
each. Sprinkle with toasted sesame seeds. Makes 4 servings.
55
8/11/09 9:00:54 AM
Low-Fat Apple Waldorf Salad
Asian Pear Chicken Salad
Pennsylvania Apple/New York Apple
Trinity Fruit
1/ 3 cup low-fat
3 boneless, skinless chicken

breast halves
Salt and pepper
1 cup walnuts
1 tablespoon butter
1 head green leaf lettuce
2 cups chopped radicchio
1/ 2 cup chopped celery
1/ 2 cup chopped
fresh cilantro
1 cup chopped Trinity
Asian pear
1/ 2 cup shaved
Parmesan cheese
3 Trinity Asian pears,
cored and sliced,
for garnish
mayonnaise
1/ 3 cup fat-free yogurt
2 medium Eastern* Fuji
apples, cored and cut
into bite-size chunks
1/ 2 fresh pineapple,
peeled and cut into
bite-size chunks, or one
20-ounce can pineapple
chunks packed in
juice, drained
2 celery stalks, sliced
(7- to 8-inch stalks)
3/4 cup coarsely chopped
walnuts, toasted
1/ 3 cup golden raisins
Mix mayonnaise and yogurt in a bowl until blended.

Add apples, pineapple, celery, walnuts and raisins to
the bowl. Stir until well mixed. Makes 6 servings.
Tip: Other Eastern apple varieties such as Red
Delicious, Empire, Jonagold or Ginger Gold are also
great choices.
Nutritional information: Each serving has
204 calories, 3 g protein, 31 g carbohydrates, 9 g fat,
4 mg cholesterol, 4 g fiber, 117 mg sodium.
DRESSING
1/ 2 cup olive oil
4 tablespoons citrus
champagne vinegar
(see note)
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon honey
1/ 2 teaspoon fresh
lemon juice
2 tablespoons sugar
56
Preheat the grill.

Season chicken to taste with salt and pepper. Grill the
chicken. Set aside and let cool.
Combine walnuts, butter and brown sugar in a saut
pan and cook over medium heat, stirring, until the
walnuts are coated. Remove from the pan and let
cool. Break walnuts apart and set aside.
In a large bowl, combine lettuce, radicchio, celery,
cilantro, chopped Asian pear and Parmesan.
Whisk together all the dressing ingredients. Add to
the salad and toss.
Arrange the salad on plates. Slice the chicken and
place on top of the salad. Place Asian pear slices and
some walnuts on the side of each serving.
Makes 6-8 servings.
Note: Citrus champagne vinegar is champagne
vinegar made with a twist of lemon. For a substitute,
use rice vinegar.
Recipe developed by Lisa White.
8/11/09 9:01:11 AM
Baby Mixed Greens with

Apple Pear, Pecans and Feta
Kingsburg Orchards
DRESSING
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons orange juice
3 tablespoons finely chopped pecans
2 tablespoons honey
Salt and freshly cracked black pepper
Salads and Soups
6 cups loosely packed baby

mixed greens
1 Kingsburg Orchards apple pear,
halved, cored and sliced into
thin wedges
1/ 3 cup pomegranate seeds or
dried cranberries
1/ 3 cup feta cheese
To prepare the dressing, combine olive oil, vinegar, orange juice, pecans,
honey, and salt and pepper to taste in a salad bowl. Mix until well blended.
Add greens and toss to coat with the dressing.
Divide the salad among 4 plates. Top with apple pear slices. Sprinkle with
pomegranate seeds or dried cranberries and feta. Makes 4 servings.
57
8/11/09 9:01:13 AM
Shrimp and Cherry

Almond Bleu Salad
Dole
1 package Dole Cherry
Almond Bleu Salad Kit
1 pound cooked and
deveined shrimp
1/ 2 pound Dole asparagus,
cooked, drained and
cut into 2-inch pieces
1 1/2-2 cups sliced Dole
strawberries
58
Combine salad greens, shrimp, asparagus and

strawberries in a large bowl.
Toss with the dressing from the kit.
Arrange on 5 large plates. Top with cherries, bleu
cheese and almonds from the kit. Makes 5 servings.
Shrimp Salad with Clementines

Duda Farm Fresh Foods, Inc.
5 Dandy* sweet
clementines
1 pound cooked medium
(30-35 count) shrimp
1 on-the-vine tomato,
seeded and chopped
1/ 3 cup thinly sliced
Dandy* celery
Dandy* red onion
1 teaspoon lemon juice,
squeezed fresh from a
Dandy* lemon
1 teaspoon salt
black pepper
1 tablespoon extra-virgin
olive oil
16 Bibb/Boston
lettuce leaves
4 teaspoons
chopped chives
Peel and section 4 of the clementines and place in

a medium-size mixing bowl. Add shrimp, tomato,
celery and onion to the bowl.
Cut the remaining clementine in half horizontally
and squeeze the juice into a small bowl; there will
be about 3 tablespoons. Add lemon juice, salt and
pepper, and whisk until the salt dissolves. Whisk in
olive oil.
Pour the dressing over the salad and toss with a fork
until it looks moist.
Arrange lettuce leaves on 4 plates, placing the stem
ends toward the center. Mound the salad in the center
of each plate. Sprinkle 1 teaspoon of chives over each
serving. Serve immediately. Makes 4 servings.
8/11/09 9:01:36 AM
Living Lettuce with

Citrus Grilled Shrimp
Tanimura & Antle
CITRUS DRESSING
Finely grated peel of 1
Cara Cara* orange
1/ 3 cup fresh Cara Cara* orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/ 2 teaspoon salt
1/4 teaspoon freshly ground
black pepper
2/3 cup extra-virgin olive oil
Salads and Soups
10 large (21-25 count) raw

peeled and deveined shrimp
1 head Tanimura & Antle*
Living Lettuce
1 Cara Cara* orange, peeled
and sectioned
1 avocado, peeled and thinly sliced
4 ounces feta cheese, crumbled
1/ 3 cup dried cherries
1/4 cup thinly sliced Tanimura &
Antle* Artisan Red onions
1/4 cup toasted slivered almonds
To prepare the dressing, combine grated orange peel, orange and lime juices,
honey, mustard, salt and pepper in a bowl. Slowly whisk in olive oil until blended.
This can be stored in the refrigerator for up to a week. Shake or blend before use.
Thaw shrimp and pat dry. Place in a small bowl, add 1/4 cup of dressing and toss
to combine. Let stand for 30 minutes.
Gently remove each lettuce leaf from the root, rinse and drain.
In a large bowl, combine lettuce, orange, avocado, feta, dried cherries, red onions
and almonds. Add dressing to taste and toss gently to coat.
Heat a nonstick frying pan over medium heat. Add shrimp and cook until pink,
about 3 minutes. Remove from the pan with a slotted spoon and place on top of
the salad. Makes 2 servings.
59
8/11/09 9:01:38 AM
Spinach Prawn Orange Salad

River Ranch Fresh Foods
6 cups River Ranch
Cello spinach
2 oranges, peeled and
sectioned
12 precooked giant
prawns or shrimp
1/4 cup dried cranberries
1 tablespoon honey
1/4 teaspoon poppy seeds
1/ 2 teaspoon garlic powder
1/4 cup toasted slivered
almonds (optional)
Salt and freshly ground
pepper (optional)
60
Place spinach in a large bowl. Add oranges, prawns

and cranberries. Toss lightly to mix.
For the dressing, in a screw-top jar combine olive oil,
lemon juice, honey, poppy seeds and garlic powder.
Cover and shake well. Pour the dressing over the
salad. Toss lightly to coat.
Sprinkle the salad with toasted almonds. Season to
taste with salt and pepper if needed.
Makes 6-8 servings.
Shrimp and Spring Mix Salad

with Jalapeo Dressing
Taylor Fresh
1/ 2 cup fresh lime juice
1/ 2 cup extra-virgin
olive oil
chopped jalapeo
fresh cilantro
1/ 2 tablespoon honey
1 teaspoon minced garlic
black pepper
4 cups Taylor Fresh
Organic Spring
Mix Organic
1/ 3 cup minced red onion
2 large heirloom tomatoes,
cut into eight 1/2-inchthick slices
2 avocados, peeled
and diced
1 pound cooked shrimp
Lime wedges, for serving
To make the dressing, combine lime juice, olive oil,

jalapeo, cilantro, honey and garlic in a bowl. Add
salt and pepper to taste.
Gently toss spring mix and red onion with 4 tablespoons
of the dressing.
Place 2 tomato slices in the center of each plate and
top with spring mix. Arrange avocado and shrimp on
top and drizzle with the remaining dressing.
Serve with lime wedges. Makes 4 servings.
8/11/09 9:02:00 AM
Go-with-the-Grain Salad
Kirkland Signature/Citterio/
Arthur Schuman/Zanetti
1 cup barley or brown rice
12 ounces Citterio Prosciutto di Parma
6 cherry tomatoes, quartered
3/4 cup diced red bell pepper
1/ 2 cup chopped green onions,
including some of the
green portion
1/ 3 cup chopped fresh basil
Salads and Soups
1 1/2 cups thinly shaved or coarsely

grated Kirkland Signature
Parmigiano Reggiano
cheese, divided
1/ 2 teaspoon salt
1/4 teaspoon ground black pepper
Basil sprigs, for garnish (optional)
Cook barley or brown rice according to package directions until tender.

Transfer to a large bowl and let cool.
Meanwhile, cut enough prosciutto in 1-inch-wide strips to make 1/ 2 cup.
Reserve the remaining slices.
In a large bowl, combine prosciutto strips, tomatoes, bell pepper, green onions,
basil, 1/ 2 cup of the Parmigiano Reggiano, olive oil, lemon juice, salt and pepper.
Add the cooled barley and toss to blend.
To serve, arrange the reserved prosciutto slices in a fan shape on 6 plates.
Spoon some salad onto the center of each plate. Scatter the remaining 1 cup
of Parmigiano Reggiano shavings over the salads. Garnish with basil sprigs.
Makes 6 servings.
61
8/11/09 9:02:02 AM
Summer Salad
Royal Flavor
1/ 2 cup diced Royal Flavor*
mixed bell peppers

(red, yellow and orange)
mini sweet peppers
(red, yellow and
orange) [or 1 cup of
either mix]
long English cucumber
1 cup diced Royal Flavor*
tomato (1 large
beefsteak)
1/ 3 cup sliced green onion
1/4 cup sliced white onion
1/ 3 cup sliced olives
olive oil
2 tablespoons white or
balsamic vinegar
1 teaspoon dried basil or
1 tablespoon minced
fresh basil
1 teaspoon dried oregano
1/ 2 cup mini (1/ 2 inch)
fresh mozzarella balls
Salt and pepper
1 head romaine, butter or
Bibb lettuce
62
In a salad bowl, mix diced peppers, cucumber, tomato,

onions and olives.
basil and oregano.
Add mozzarella balls to the veggies. Add the dressing
and toss to blend. Season to taste with salt and pepper.
To serve, arrange lettuce leaves on plates. Top with
the salad. Makes 4 servings.
Tip: Serve with toasted thinly sliced baguette that
has been brushed with garlic olive oil.
Yucatan-Style Salad with Tomato,

Avocado and Zesty Lime Dressing
Earth Source Trading
Juice of 4 Earth Source
Trading* limes, plus lime
slices for garnish
1/4 cup each red, yellow and
orange bell peppers cut
into medium dice
1/4 cup thinly sliced red onion
Kernels from 1 ear of
fresh corn
1/4 cup sliced black olives
1/ 2 poblano chile, seeded,
cut into small dice
2 large yellow tomatoes,
cut into 1-inch cubes
1 pint grape tomatoes, halved
3 mini seedless cucumbers
(or 1 large seedless
cucumber), sliced
2 Hass avocados, cut into
1-inch cubes
2 teaspoons kosher or sea salt
1/4 teaspoon freshly ground
black pepper
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh cilantro,
plus a few additional
sprigs for garnish
1 head butter or Boston
lettuce, leaves separated
2 plum tomatoes, quartered
Place lime juice in a large mixing bowl. Add each of

the ingredients up to and including the chopped
cilantro, tossing gently after each addition. The lime
juice will pull flavor out of each addition and result in
a creamy yet vibrant vinaigrette.
Line a serving bowl with lettuce leaves and spoon in
the salad. Garnish with tomato wedges, lime slices
and cilantro sprigs. Makes 6-8 servings.
8/11/09 9:02:16 AM
Tomato and Bagel Salad

Einstein Brothers Bagels/Noahs Bagels
3 Kirkland Signature plain bagels
2 medium tomatoes
1 bunch asparagus, blanched and
cut into 2-inch pieces
12 ounces small fresh mozzarella
balls, drained
1/ 2 red onion, thinly sliced
6 leaves fresh basil, cut in thin strips
Salads and Soups
DRESSING
2 medium tomatoes, halved
1 tablespoon chopped shallots
2 tablespoons chopped garlic
1/4 cup red wine vinegar
1/ 2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground
black pepper
1/ 2 teaspoon crushed red pepper

Cut bagels in half, then cut each half into 6 wedges. Spread in a pan and bake
for 8-10 minutes, or until lightly toasted. Remove from the oven and let cool
for 5-10 minutes.
To prepare the dressing, combine all ingredients in a blender and puree.
For the salad, cut tomatoes in half, then cut each half into 8 wedges. In a large
bowl, combine tomato wedges, asparagus, mozzarella, onion, basil and bagel
wedges. Add the dressing and stir to blend. Makes 8-10 servings.
63
8/11/09 9:02:18 AM
Italian Bread Salad
Cheesy Garlic Croutons
Alpine Fresh
Kirkland Signature
16 ounces Alpine Fresh*

French green beans,
trimmed and cut into
1-inch pieces
3 cups Alpine Fresh* grape
tomatoes, sliced in half
2 cups seeded, chopped
cucumber
1 cup diced red onion
1/ 2 cup chopped
fresh basil
1/ 2 cup olive oil, divided
1/4 cup balsamic vinegar
1/ 2 teaspoon salt
1/ 2 teaspoon sugar
1 loaf roasted garlic
bread, cut into
1-inch cubes
64
Set out 3 large mixing bowls. Divide green beans,

tomatoes, cucumber, onion and basil evenly between
two of the bowls.
In a small bowl, whisk together 1/4 cup olive oil,
vinegar, salt, pepper and sugar. Pour over the vegetables
and stir to combine. Set aside.
Toss bread cubes with 1/4 cup olive oil in the remaining
bowl. Add bread to the vegetables and mix gently.
Cover and refrigerate for 30 minutes before serving.
Makes 14 servings.
4 ounces butter
Signature pure sea salt
Signature coarse
ground pepper
1 teaspoon Kirkland
granulated garlic
1/4 cup grated Pecorino
Romano cheese
1/ 2 teaspoon dried
oregano, crushed
1/ 2 teaspoon dried
parsley, crushed
1/ 2 teaspoon dried
basil, crushed
1 baguette, cut into
1-inch cubes

Melt butter in a saucepan over medium heat. Add
salt, pepper, garlic, cheese, oregano, parsley and
basil. Blend well.
Place bread cubes in a bowl. Drizzle the melted butter
mixture over the bread cubes. Mix until well blended.
Spread the bread cubes evenly on a parchment-lined
sheet pan. Bake for about 10 minutes, or until crisp and
browned. Let cool. Store in a dry uncovered container.
Serve with salad or as a snack. Makes 12 servings.
8/11/09 9:02:34 AM
Grilled Hearts of Romaine

Andy Boy
2 Andy Boy* romaine hearts
Extra-virgin olive oil
Kosher salt
Freshly grated
Parmesan cheese
Slice romaine hearts in half lengthwise. Brush each

cut side with olive oil. Sprinkle with salt and pepper
to taste. Set aside.
Heat an outdoor grill to medium heat. If cooking
indoors, heat a grill pan over medium heat.
Set romaine hearts, cut side down, on the grill and
cook for 3 minutes. Flip to the other side and cook
for another 2 minutes, or until slightly charred and
beginning to wilt.
Sprinkle with grated Parmesan and serve.
Makes 4 servings.
Tips: Serve as a light entre, or as a side with grilled
meat, fish, chicken or tofu. Or add your favorite salad
dressingtry balsamic vinaigrette, Italian or even
green goddess. For an extra-healthy twist, sprinkle
with fresh lemon juice.
Dilly Mini Cucumber

and Red Onion Salad
1 small red onion,
thinly sliced
1/ 2 cup cider vinegar
3 tablespoons sugar
1/ 2 teaspoon celery seed
fresh dill, or 3/4
teaspoon dried
dill weed
1/ 2 teaspoon salt
1/ 2 teaspoon fresh-cracked
black pepper
12 Sunset* minicucumbers, sliced
Rinse onion in a strainer under cold water for

3 minutes to remove any harshness. Drain well.
Meanwhile, in a large bowl, whisk vinegar, sugar,
celery seed, dill, salt and pepper until the sugar is
dissolved. Toss in mini-cucumbers and onion.
Let marinate, refrigerated, for at least 15 minutes
before serving. Makes 1 quart.
Salads and Soups
65
8/11/09 9:02:36 AM
8/11/09 9:02:52 AM
Kung Pao Tuna

Chicken of the Sea
1 tablespoon soy sauce
2 tablespoons seasoned
rice vinegar
2 teaspoons sake (Japanese
rice wine) (optional)
1 teaspoon crushed
red pepper
2 teaspoons chopped
unsalted peanuts
2 teaspoons chopped
green bell pepper
2 teaspoons chopped
red bell pepper
green onion
1 7-ounce can Chicken of
the Sea* chunk light
tuna in water
Lettuce cups, for serving
(optional)
Salads and Soups
In a bowl, whisk together soy sauce, vinegar,

sake and crushed red pepper until well blended.
Stir in peanuts, bell peppers and onion.
Drain tuna, gently flake and add to the bowl. Mix
until all ingredients are blended. Chill until ready
to serve.
Serve in lettuce cups. Makes 3 servings.
Tip: This can also be heated and served with rice.
calories, 16 g protein, 4 g carbohydrates, 2 g fat,
0 g saturated fat, 35 mg cholesterol, <1 g fiber,
740 mg sodium.
Mandarin Orange
Dijon Chicken Salad
Crazy Cuizine
16 ounces Crazy Cuizine*
Mandarin Orange
Chicken
8 ounces Crazy Cuizine*
Mandarin Orange Sauce
2 tablespoons Dijon
mustard
6 ounces spring mix salad
(or fresh spinach)
8 medium-sized fresh
mushrooms, sliced
1/4 medium-sized red
onion, thinly sliced
12 small cherry
tomatoes, halved
1 avocado, peeled
and sliced
1 cup mandarin oranges
(approx. 1 11-ounce can)
1/ 2 red bell pepper, sliced
Crispy chow mein noodles
Heat chicken according to package directions.

Let cool. Cut into pieces and set aside.
Thaw mandarin orange sauce under warm water.
Combine with mustard and set aside.
In a large bowl, combine chicken, salad mix,
mushrooms, onion, tomatoes, avocado, oranges
and bell pepper. Add the dressing and toss to coat.
Top with chow mein noodles. Makes 4-6 servings.
67
8/11/09 9:02:54 AM
Summer Tomato Salad with

Chicken Salad Rollers
Kirkland Signature
4 medium tomatoes,
chopped into 1/2-inch
pieces (or 2 pints
small tomatoes)
1 medium seedless
cucumber, chopped
into 1/2-inch pieces
1/ 2 medium red onion,
chopped into
1/ 2-inch pieces
1 tablespoon grated
lemon peel
1/ 2 teaspoon table salt
1/4 teaspoon ground
black pepper
68
Toss all ingredients together in a large bowl; let stand

for at least 20 minutes.
Serve with Kirkland Signature Chicken Salad Rollers
from your Costco deli. Makes 6 servings.
Nutritional information: Each serving of salad
has 45 calories, 2 g protein, 9 g carbohydrates, 0 g fat,
0 mg cholesterol, 2 g fiber, 180 mg sodium.
White Bean Turkey Chili

ConAgra Foods
Pam Original No-Stick
Cooking Spray
20 ounces lean
ground turkey
1 cup chopped onion
(about 1 large)
1 cup chopped green
bell pepper (about
1 medium)
1 14 1/2-ounce can Hunts*
diced tomatoes,
undrained
2 15-ounce cans Great
Northern beans,
drained, rinsed
2 11 1/2-ounce cans
tomato-vegetable juice
1 tablespoon Gebhardt*
chili powder
1/ 2 teaspoon ground cumin
Spray a large saucepan with cooking spray. Add

ground turkey, onion and bell pepper. Cook and stir
over medium heat for about 8 minutes, or until the
turkey is crumbled and no longer pink.
Stir in undrained tomatoes, beans, vegetable juice,
chili powder and cumin. Bring to a boil, stirring
occasionally. Reduce the heat to low; cover. Simmer
for 15 minutes, stirring occasionally. Makes 8 servings.
196 calories, 18 g protein, 18 g carbohydrates, 5 g fat,
1 g saturated fat, 43 mg cholesterol, 5 g fiber,
633 mg sodium.
8/11/09 9:03:10 AM
Lentil Chili
Southwestern Turkey Chili
Tasty Bite
Del Monte Foods
1 tablespoon cooking oil

1/4 cup chopped onion
1/ 2 cup chopped green
bell pepper
2 10-ounce packs Tasty
Bite* Madras Lentils
(3 for vegetarian version)
1/ 2 pound ground turkey,
cooked and crumbled
1 cup canned or fresh
diced tomatoes
Dash of hot sauce, crushed
red pepper or cayenne
pepper (optional)
3/4 pound ground turkey
Salads and Soups
Heat oil in a saucepan over medium-high heat.

Add onion and cook until soft and translucent.
Add bell pepper and continue cooking until soft.
Add lentils, turkey, tomatoes and hot sauce, mixing
until well blended. Simmer for 5-10 minutes.
Serve with taco chips or over rice. Or add shredded
cheese and eat as is. Makes 4 servings.
Tip: For a vegetarian version, omit the turkey and
use 3 packs of lentils.
1/ 2 cup chopped onion
1 14 1/2-ounce can
Del Monte, S&W
or Contadina
diced tomatoes
1 8-ounce can Del Monte,
S&W or Contadina
tomato sauce
1 tablespoon chili powder
1 15 1/4-ounce can
Del Monte or S&W
whole kernel corn,
drained (optional)
1 15-ounce can low-salt
kidney beans, drained
Lime wedges, light sour
cream and chopped
fresh cilantro, for
serving (optional)
In a large skillet over medium heat, cook turkey with

onion for 5 minutes.
Add tomatoes, tomato sauce, chili powder, corn and
beans. Cover and simmer for 10-15 minutes.
Serve with lime wedges and top with light sour
cream and cilantro, if desired. Makes 4-6 servings.
0 g saturated fat, 90 mg cholesterol, 662 mg sodium.
69
8/11/09 9:03:11 AM
Roasted Red Pepper

and Artichoke Bisque
Kirkland Signature/Request Foods
When serving Kirkland Signature frozen lasagna, start the meal with this soup.
1/ 2 large onion, minced
2 stalks celery, minced (1/2 cup)
1 large carrot, minced (1/2 cup)
3 garlic cloves, minced
1 tablespoon salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
1 teaspoon cayenne pepper
1 stick (4 ounces) butter
1 cup flour
70
3 14-ounce cans chicken broth

1 16-ounce jar roasted red
peppers, pureed
2 cups water
2 tablespoons chicken-flavor
instant bouillon
1 cup heavy cream
1 cup dry sherry
8 ounces marinated
artichokes, minced
Shredded Parmesan or
Asiago cheese
In a large saucepan, combine olive oil, onion, celery, carrots and garlic (you
can mince garlic and vegetables in a food processor). Cook over low heat until
soft. Season with salt, pepper, thyme and cayenne pepper.
Increase the heat to medium, add butter and melt. Stir in flour and cook, stirring,
for 3-4 minutes.
Add chicken broth, roasted red pepper puree, water and chicken bouillon and
stir until thickened.
Simmer, uncovered, for 20-30 minutes, adding water or broth as needed.
Stir in cream, sherry and artichokes and heat for 5-10 minutes.
Garnish with shredded Parmesan or Asiago. Makes 8-10 servings.
8/11/09 9:03:25 AM
Sweet Sausage and

Shrimp Chowder
Premio
1 slice hickory-smoked bacon, minced
1 cup minced onion
4 medium garlic cloves, minced
1 pound Premio* sweet Italian
sausage, removed from casings
2 tablespoons all-purpose flour
Salt and pepper

1 pound small raw shrimp, peeled
and deveined
2 cups chicken broth
2 cups half-and-half
2 medium potatoes, boiled, peeled
and diced
In a heavy-bottomed soup kettle over low heat, saut bacon, butter, onion
and garlic for 5 minutes. Do not brown.
Raise the heat to medium, add sausage meat and stir to break up. Cook for
5-7 minutes, or until almost cooked through.
Reduce the heat to low and stir in flour. Cook for 2 minutes; do not brown.
Season to taste with salt and pepper.
Raise the heat to medium-high and add shrimp and chicken broth. Bring to a
simmer, stirring. Add half-and-half.
Add potatoes. Return to a simmer and cook just until the shrimp are done. Do
not boil or overcook. Makes 4 servings.
Tips: Hot sausage can be substituted for a spicier dish. Bay scallops can be used
in place of shrimp.
Salads and Soups
71
8/11/09 9:03:27 AM
Side Dishes
p072.073_SideDishesIntro.indd 72
8/11/09 9:03:45 AM
Broccoli Casserole
Eat Smart
1 10 3/4-ounce can
condensed cream of
mushroom soup
1/ 2 cup fat-free milk
1 teaspoon soy sauce
black pepper
4 cups Eat Smart*
bite-sized broccoli
florets, lightly steamed
1 1/ 3 cups Frenchs French
Fried Onions, divided
3/4 cup shredded Cheddar
cheese, divided
Pinch of grated nutmeg

Mix soup, milk, soy sauce, pepper, broccoli,
2/3 cup onions, 1/ 2 cup cheese and nutmeg in a
1 1/ 2-quart casserole.
Bake for 25 minutes, or until heated through.
Remove from the oven and sprinkle with the
remaining onions and cheese. Bake for 5 minutes,
or until the cheese has melted. Makes 8 servings.
Tip: This is a great substitute for the famous green
bean casserole.
Balsamic Grilled Vegetables

Alpine Fresh
1 pound Alpine Fresh*
asparagus, trimmed
and cut into
1-inch pieces
2 cups Alpine Fresh*
snap peas
2 cups sliced carrots
2 cups broccoli florets
4 garlic cloves, sliced thin
1/ 2 cup extra-virgin
olive oil
1/ 3 cup balsamic vinegar
1 teaspoon dried basil
1/ 2 teaspoon salt
Cooked rice, for serving
(optional)
Side Dishes
p072.073_SideDishesIntro.indd 73
Place asparagus, snap peas, carrots, broccoli and

garlic in a large rectangular baking dish or bowl.
basil, oregano, salt and pepper. Pour over the
vegetables and stir to coat. Cover with plastic wrap
and marinate for 30 minutes, stirring occasionally.
Heat a gas or charcoal grill to medium, then place a
grill wok over the fire.
Carefully spoon the vegetables into the wok, to avoid
flare-ups. Cook, stirring, until the vegetables are
crisp-tender, about 15 minutes.
Serve over rice. Makes 6 servings.
73
8/11/09 9:03:46 AM
Easy Baked Artichoke
Green Beans and Shallots
Ocean Mist Farms
Bybee Foods
1 whole large Ocean Mist

artichoke, rinsed
and trimmed
3 tablespoons balsamic
vinegar (optional)
1/ 2 teaspoon sea salt
(or preferred dry
seasoning)
2 fresh garlic cloves,
quartered
2 squares aluminum foil
1 pound Bybee Foods*

Organic Petite Whole
Green Beans Organic
1/3 cup water
2 tablespoons
chopped shallots
2 tablespoons
chopped garlic
1/4 cup olive oil
74
p074.075_SideDishes.indd 74

Spread artichoke petals open to season. Between the
petals, drizzle olive oil and vinegar, sprinkle salt and
stuff garlic pieces.
Tightly double wrap and seal the seasoned artichoke
with foil.
Place the foil-wrapped artichoke in the oven and
bake for 1 hour and 15 minutes.
Remove from the oven and let cool before unwrapping
the artichoke. Makes 1-2 servings.
Note: You can easily bake more than one artichoke
at a time for larger crowds. Increase the ingredients
as needed.
Tips: Enjoy as is, or scoop out the fuzzy choke center
and use as an edible bowl filled with chili or your
favorite dip. Cooked artichokes can be cut in half and
placed directly on the grill and charred for added
flavor. Artichokes can be cooked ahead of time and
stored in a ziplock bag for up to 3 days in the fridge.
Place beans in a saucepan with water. Heat to a boil,

then stir, reduce heat and cook, covered, for 3-5
minutes, or until heated through. Drain and place in
a serving bowl.
In a small bowl, combine shallots, garlic and olive oil,
stirring to blend.
Pour the dressing over the cooked beans. Toss and
serve. Makes 4 servings.
Variation: After draining the cooked beans,
immerse in ice water until cold. Drain well. Add 1/4
cup balsamic vinegar to the olive oil mixture. Pour
over the chilled green beans, toss and chill for 1 hour.
Serve cold.
8/11/09 9:04:03 AM
Orange Honey-Glazed Carrots

Paramount Citrus
1 pound carrots
4 Paramount Citrus*
oranges, divided
1/4 cup honey
2 tablespoons
unsalted butter
Salt and pepper
Peel carrots and slice crosswise into coins.

Grate the zest of 2 oranges. Peel and cut the 2 oranges
into segments. Set aside.
Juice the remaining 2 oranges, to make 3/4 cup
of juice.
In a large saut pan, combine the carrots and orange
juice. Bring to a boil, then lower the heat and simmer
until the carrots are fork-tender. Add honey, orange
segments and the grated zest.
Remove from the heat and stir in the cold butter.
Season to taste with salt and pepper. Serve immediately.
Makes 6 servings.
Side Dishes
p074.075_SideDishes_R1.indd 75
Organic Baby Carrots with

Ginger-Soy Vinaigrette
Grimmway Farms
6 cups Grimmway Farms*
Bunny-Luv Organic
Baby Carrots Organic
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons light
brown sugar
chopped green onions
4 tablespoons sesame oil
2 tablespoons peeled,
minced ginger
Salt to taste
Steam carrots for about 6-8 minutes, or to desired

tenderness. Remove and run under cold water to stop
the cooking process.
Meanwhile, in a small bowl, whisk together vinegar,
soy sauce and brown sugar. Add green onions and
slowly whisk in sesame oil and ginger. Season to
taste with salt.
Gently toss the baby carrots in the vinaigrette and
serve at room temperature or chilled. Makes 8 servings.
75
8/12/09 9:03:50 AM
Montana Avenues
Fresh Tomato Sauce
Eurofresh Farms
3 pounds Eurofresh* Roma tomatoes
1/4 cup olive oil
3 ounces Spanish onion, cut into
small dice
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil

Pinch of chopped fresh thyme
1 1/2 teaspoons kosher salt
3 grinds of fresh black pepper
1 teaspoon sugar
Prepare a pot of boiling salted water and a bowl of ice water.

With a paring knife, remove the stem from each tomato and score the opposite
end. Drop tomatoes into the boiling water just long enough for the skin to crack;
then remove and place immediately in ice water.
Peel the tomatoes and roughly chop.
Heat olive oil in a saucepot over medium heat. Add onions and cook until translucent.
Add garlic and tomatoes. Reduce heat to a simmer and cook, uncovered, for 1 hour,
stirring occasionally.
When the sauce has cooked down to the desired consistency, add herbs and season
to taste with salt, pepper and sugar. Makes 4-6 servings.
TM
76
8/11/09 9:04:21 AM
Roasted Roma Tomatoes

Houwelings Hot House
1/ 2 cup olive oil
1/4 cup chopped fresh basil
red pepper
1/ 2 teaspoon salt
1/4 teaspoon freshly
ground black pepper
2 pounds Houwelings Hot
House* Roma on the
Vine tomatoes

Line a baking sheet with foil, and coat lightly
with some of the olive oil.
In a small bowl, combine the remaining olive oil,
garlic, basil, crushed red pepper, salt and black
pepper.
Cut tomatoes in half lengthwise and place them
cut-side up on the baking sheet. Brush with the
olive oil mixture.
Bake for 25-30 minutes, or until the tomatoes have
softened and are sizzling, with the edges slightly
charred. Serve while hot. Makes 6 servings.
Spinach, Artichoke and

Parm-Stuffed Roasted
Sunset Campari Tomatoes
Cooking spray
10-12 Sunset* Campari
tomatoes (1-pound
package)
1/4 cup purchased
spinach, artichoke and
Parmesan dip (see tip)
1 tablespoon Italian-style
dry bread crumbs
Preheat oven to 475F. Lightly coat a baking sheet

with cooking spray.
Cut 1/4 inch off the top of each tomato. Lightly
squeeze the tomatoes to remove some of the seeds.
With a sharp knife, shave a tiny bit off the bottom of
the tomatoes so they stand up. (Eat the removed tops
and bottoms of the tomatoes!)
Top each tomato with 1 teaspoon of dip, then sprinkle
with 1/4 teaspoon of bread crumbs.
Place tomatoes, spaced apart, on the baking sheet.
Bake for 3-5 minutes, or until the bread crumbs are
lightly golden and the tomatoes are warmed
through. Makes 4-6 servings.
Tip: Choose a thick spinach dip, the kind that is
usually served warm and is thick with cheese. It is
sold refrigerated. We used Stonemill Kitchens
Spinach & Artichoke Parmesan Dip.
Side Dishes
77
8/11/09 9:04:22 AM
8/11/09 9:04:38 AM
Cherry and Nectarine Pilaf

Stemilt Growers
1 14 1/2-ounce can
chicken broth
1/ 2 cup water
1 cup brown rice (uncooked)
2 tablespoons butter,
divided
1/ 3 cup chopped walnuts
(including green tops)
1 teaspoon freshly minced
garlic (about 1 clove)
10 fresh Stemilt* cherries
1 large ripe Stemilt*
nectarine
Place chicken broth and water in a 1- or 2-quart

saucepan with a lid that has a tight seal. (If the pan
is too big, the rice wont steam properly.) Bring to a
boil, add rice and reduce heat immediately to a
simmer. Cover and leave the lid on until the liquid
is absorbed, 45-60 minutes.
About 10 minutes before the rice is done, melt
1 tablespoon butter in a large skillet over mediumhigh heat. When the butter is foaming, add walnuts
and saut until toasted. Remove from the skillet.
With the heat still on medium-high, add the remaining
tablespoon of butter to the skillet and let it melt.
Add onions and garlic and saut until both are softened and golden brown.
Pit and chop cherries. Peel and chop nectarine.
Toss the steamed rice with the walnuts, garlic and
onion mixture, and cherries and nectarines. Serve
warm. Makes 4 servings.
Citrus Shrimp and Couscous Toss

alli
2 large oranges
1 large red grapefruit
1 pound peeled and
deveined large shrimp
1/ 2 cup uncooked wholewheat couscous
2 cups chopped fennel
1/4 cup chopped red onion
1/ 2 cup pitted, chopped
Kalamata olives
1/ 2 cup slivered almonds
1/ 3 cup fat-free balsamic
vinaigrette
1/ 2 large head Boston
lettuce, separated
into leaves
8 7-inch breadsticks,
for serving
Grate enough orange peel to measure 2 1/ 2 teaspoons.

Squeeze the juice from the oranges and grapefruit.
Place shrimp in a resealable plastic bag. Add 2
tablespoons orange and grapefruit juice mixture
and 1 teaspoon grated peel.
Prepare couscous according to package directions,
replacing 6 tablespoons of water with 6 tablespoons
of orange and grapefruit juice mixture. Place couscous
in a large bowl with fennel, onion, olives and almonds.
In a large nonstick skillet lightly coated with cooking
spray, cook and stir shrimp over medium-high heat
for 5 minutes, or until opaque. Add shrimp to the
couscous mixture.
In a small bowl, stir remaining 1 1/ 2 teaspoons grated
orange peel into the vinaigrette. Pour over the couscous
mixture and toss to coat.
Arrange lettuce on 4 plates. Top with the couscous
mixture. Serve with breadsticks. Makes 4 servings.
Nutritional information: Each serving
(2 breadsticks per serving) has 518 calories, 30 g
protein, 70 g carbohydrates, 15 g fat, 168 mg
Alli is the only FDA-approved, over-the-counter weight loss aid.
It is proven to help boost your weight loss by 50% more than
dieting alone.
Side Dishes
79
8/11/09 9:04:39 AM
Asparagus Barley Risotto

Gourmet Trading/Jacobs Malcolm & Burtt /
NewStar Fresh Foods/Victoria Island Farms
olive oil, divided
2 large Vidalia onions,
finely chopped
8 garlic cloves, finely chopped
3 cups barley
2 1/2 cups dry white wine

2 1/4 pounds asparagus, cut on
diagonal into 2-inch pieces
Sea salt and freshly ground pepper
1 1/2 cups freshly grated
Parmesan cheese
Add barley and cook, stirring constantly, for about 2-3 minutes. Add wine and
cook until the liquid is absorbed.
Add the warmed broth 1/ 2 cup at a time, stirring occasionally after each addition,
and waiting until it is absorbed before adding more.
Meanwhile, in another saut pan, heat 2 tablespoons olive oil over medium heat.
Saut asparagus until bright green and slightly tender, about 3-4 minutes.
Once the broth is completely absorbed into the risotto, add the asparagus, season
to taste with salt and pepper, and stir in Parmesan. Serve immediately.
Makes 6-8 servings.
Warm chicken broth in a saucepan over low heat.

In a large saut pan, heat 2 tablespoons olive oil over medium-high heat.
Add onions and cook until translucent, about 5 minutes. Add garlic and cook
for another 1-2 minutes.
80
8/11/09 9:04:54 AM
Roasted Washington Red

Potatoes and Vegetables
Potatoes au Gratin with

Mushroom Crumb Topping
Skagit Valleys Best Produce/

Wallace Farms/Valley Pride
Kirkland Signature
8 Washington*
red potatoes
fresh parsley
fresh thyme
fresh basil
12 asparagus spears,
trimmed
3 medium shallots,
peeled and quartered
1 medium sweet onion,
peeled and cut into
1/ 2-inch squares
Kosher salt and ground
black pepper

Scrub potatoes under cold running water and cut into
2-inch pieces.
In a small bowl, combine parsley, thyme, basil and
garlic. Set aside.
In a large bowl, toss potatoes and vegetables with
olive oil. Arrange in a single layer on a baking sheet.
Roast for 15 minutes. Turn the vegetables. Return to
the oven and roast until tender and golden, about
5 minutes longer.
Transfer the vegetables to a heated serving platter.
Sprinkle with the herb mixture and season to taste
with salt and pepper.
calories, 7 g protein, 71 g carbohydrates, 5 g fat, 1 g
saturated fat, 0 mg cholesterol, 6 g fiber, 69 mg sodium.
Side Dishes
5 cups heavy cream

1 tablespoon Kirkland
garlic salt
Signature coarse
ground pepper
1 cup grated Pecorino
Romano cheese
5 1/2 pounds baking
potatoes, peeled
and sliced thin
TOPPING
4 cups panko
bread crumbs
8 ounces butter, melted
2 ounces shiitake
mushrooms, cut in
1/4-inch slices
8 ounces domestic
mushrooms, cut in
1/4-inch slices
3/4 cup sliced (1/4 inch)
green onions
1 teaspoon Kirkland
garlic salt

In a bowl, combine cream, garlic salt, pepper and
cheese. Whisk until well blended. Add potatoes and
mix until well blended.
Spread potato mixture evenly in a buttered 15-by-12inch baking pan. Cover with parchment and foil. Bake
for about 1 hour, or until the potatoes are tender.
In a bowl, combine all the topping ingredients and
mix until well blended.
Remove covering from the potatoes and evenly
distribute the topping over them. Return to the oven,
uncovered, and bake for about 5 minutes, or until the
topping is browned. Makes 28 servings.
Tip: This recipe can be halved.
81
8/11/09 9:04:56 AM
Pomme Souffl au Fromage
Mediterranean Potatoes
Resers Fine Foods
Alsum Produce/Russet Potato Exchange
4 tablespoons (1/2 stick)

butter, melted
2 24-ounce packages Main
St. Bistro* Restaurant
Style Mashed Potatoes
3 large eggs, lightly beaten
8 ounces Camembert (or
other soft ripe cheese,
e.g., Gorgonzola, Brie),
cut into 12 pieces
1/ 4 cup olive oil
Preheat oven to 400F. Position rack in center

of oven.
Brush twelve 4-ounce ramekins with melted butter
and set aside.
Place mashed potatoes in a large mixing bowl.
With a rubber spatula, fold eggs into the potatoes
to combine.
Fill the ramekins with the mashed potato mixture.
Place a square of cheese in the center of each
ramekin. Smooth the potato over the cheese with
a rubber spatula. Brush the tops with the remaining
melted butter.
Place the ramekins on a sheet pan. Bake for 30
minutes, or until golden brown. Makes 12 servings.
Casserole variation: Place the potato and egg
mixture in a buttered 2 1/ 2-quart casserole. Insert
pieces of cheese evenly into the potato mixture.
Smooth the top with a spatula and brush with the
remaining melted butter. Bake for 45 minutes, or
until golden brown.
3/ 4 pound onions, cut into

1/4-inch slices
2 1/4 pounds medium

russet potatoes, cut
into 1/4-inch slices
1
1 /2 pounds zucchini, cut
into 1/2-inch rounds
2 tablespoons
minced garlic
red pepper
Salt and black pepper
3 cups tomato puree
fresh mint
In a large braising pan, heat oil over medium-low

heat; add onions. Spread potatoes over onions,
cover and cook for 5 minutes.
Add zucchini, garlic and red pepper; season to taste
with salt and pepper. Cook, uncovered, for about
5 minutes, stirring occasionally.
Add tomato puree, cover and cook for 8-10 minutes,
or until the potatoes and zucchini are tender. Stir in
basil and mint; adjust seasoning with salt and pepper.
Makes 12 servings.
calories, 4 g protein, 27 g carbohydrates, 5 g fat, 0 mg
82
8/11/09 9:05:37 AM
Santa Fe Olive Toss

Lindsay Olives
1 1/2 cups drained and
coarsely chopped
Lindsay olives (combine
2 or 3 types of olives for
flavor and color)
1 ear of corn, cooked,
cooled and kernels cut
off the cob, or 4 ounces
canned sweet corn
1 small red bell pepper,
seeded and diced
1 small yellow bell pepper,
seeded and diced
5 green onions,
thinly sliced
3/4 cup canned black
beans, rinsed
and drained
2 tablespoons freshly
squeezed lime juice
olive oil
1 teaspoon chili powder
1/4 cup chopped
fresh cilantro
black pepper
Side Dishes
Combine olives, corn, bell peppers, green onions

and black beans in a bowl.
In a small bowl, whisk together lime juice and olive
oil. Stir into the olive mixture.
Add cumin, chili powder and cilantro to the olive
mixture; mix well. Taste and season with salt and
pepper as needed. Makes 10 servings.
Serving suggestion: The olive toss goes great
with beef or chicken. For a completely vegetarian
version, serve it with salad or coleslaw.
Tip: This can be made up to 2 days in advance. Place
in a covered container and refrigerate. Remove from
the refrigerator 30 minutes before serving.
Nutritional information: Each 1/ 2-cup serving
has 115 calories, 2 g protein, 8 g carbohydrates, 9 g
fat, 3 g saturated fat, 0 mg cholesterol, 2 g fiber,
153 mg sodium.
Honey Cornbread Muffins

Pacific Natural Foods
2/3 cup heavy cream
2/3 cup Pacific Natural
Foods* Organic Free
Range Chicken
Broth Organic
1 cup corn kernels
1/4 cup butter, melted
1/ 3 cup honey
6 ounces canned green
chiles, chopped
1 egg
1 tablespoon vanilla extract
1 cup all-purpose flour
3/4 cup cornmeal
1/ 3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
Dash of salt

In a bowl, combine cream, chicken broth, corn
kernels, butter, honey, chiles, egg and vanilla.
Stir until well blended.
In a separate bowl, combine flour, cornmeal, sugar,
baking powder, baking soda and salt.
Gently incorporate the wet ingredients into the dry
until you have a smooth and moist batter. Be careful
not to overmix. Spoon the batter into 12 greased or
paper-lined muffin cups.
Bake for 25-30 minutes, or until a tester inserted in
the center comes out clean. Makes 12 muffins.
83
8/11/09 9:05:38 AM
Chef s
Choice
The worlds best chefs have the special
ability to infuse dishes with their unique
personalities.We asked several top chefs
to do their magic with the products
supplied by these great companies:
JBS Swift
85
Garofalo
88
Foster Farms
91
Earthbound Farm
94
Australian Lamb
96
Tarantino
99
The Neelys
Mark Bittman
Karine Bakhoum
Myra Goodman
Vefa Alexiadou
Nigella Lawson
Delano Farms
102
Pilgrims Pride/
Gold Kist Farms
105
SeaMazz
108
Devin Alexander
Rocco DiSpirito
Tony Mantuano
p084.085_Chef'sChoiceTOC.indd 84
94
98
100
108
8/11/09 9:10:13 AM
The Neelys
As co-owners of Neelys Bar-B-Que, Patrick and Gina Neely have turned their
family restaurant into one of the most successful barbecue operations in the
South and delighted viewers of their hit Food Network show, Down Home with
the Neelys. Patrick and his three brothers opened their first restaurant in downtown Memphis with just a few tables and chairs, one barbecue pit and $20,000
borrowed from their grandmother. The Neelys now have two locations in
Memphis and one in Nashville. Patrick and Gina are authors of the cookbook
Down Home with the Neelys (Knopf, 2009).
Chefs Choice
p084.085_Chef'sChoiceTOC_R1.indd 85
Memphis-Style
Steaks with Beer and
Molasses Sauce
85
8/28/09 10:07:14 AM
Memphis-Style Steaks with

Beer and Molasses Sauce
JBS Swift
Recipes developed by Patrick and Gina Neely

4 beef tenderloin steaks,
1 1/2 inches thick
3 tablespoons
vegetable oil
Kosher salt
Freshly ground
black pepper
BEER AND MOLASSES
SAUCE
2 teaspoons butter
2 strips thick-sliced bacon,
cut into 1/2 -inch pieces
1/ 2 medium onion,
finely diced
1 cup ketchup
1/4 cup molasses
1/4 cup apple cider
1/4 cup lager-style beer
1 tablespoon honey
1 tablespoon prepared
yellow mustard
1 tablespoon fresh
lemon juice
1 1/2 teaspoons
Worcestershire sauce
1/ 2 teaspoon
cayenne pepper
1/ 2 teaspoon paprika
86
p086.087_Chef'sChoice_R1.indd 86
Rub steaks with oil and season generously with salt

and pepper.
To prepare the sauce, melt butter in a medium saucepan over medium heat. Add bacon, onion and garlic,
and saut for 3 minutes, or until softened. Add
remaining ingredients, bring to a boil, then reduce
the heat to low and simmer until the sauce is reduced
and thickened, 15-20 minutes.
Preheat the grill or a grill pan to medium-high.
Grill the steaks for about 7-8 minutes per side for
medium-rare, brushing with some of the sauce
during the last 2 minutes of cooking time.
Let the steaks rest for 10 minutes, then slice on the
diagonal and serve with the remaining sauce on the
side. Makes 4 servings.
Sweet and Tangy Pork Chops

JBS Swift
The secret behind many of the Neelys recipes is the special Barbecue Seasoning and
Barbecue Sauce. You can use them in a variety of savory dishes.
NEELYS BARBECUE
SEASONING
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons
onion powder
4 boneless pork chops,
1 inch thick
Kosher salt
1/ 2 cup Neelys
Barbecue Seasoning
2 cups Neelys
Barbecue Sauce
(see page 87)
For Neelys Barbecue Seasoning: Stir together

the ingredients in a small bowl.
Season pork chops with salt and Barbecue Seasoning
and refrigerate for at least 1 hour. About 30 minutes
before you are ready to cook the chops, take them out
of the fridge and let them come to room temperature.
Preheat the grill to 250F, preferably over hickory
wood and charcoal.
Place the chops on the grill away from the flame,
using indirect heat, and cook for about 30-35 minutes,
turning once. Wrap the chops in a foil packet and
return to the grill or place them in a 180F oven, and
cook until the meat is done, about 40 minutes more.
Brush the chops with a generous amount of sauce
during the last 10 minutes of cooking.
Serve the chops with additional sauce.
Makes 4 servings.
Note: Wrapping the chops in foil is a low and slow
finish that allows the sauce to baste the chops and
ensures moist meat.
8/12/09 9:03:22 AM
Memphis-Style
Barbecued Pork Ribs
JBS Swift
NEELYS BARBECUE SAUCE
4 cups ketchup
2 cups water
1/2 cup light brown sugar
1/2 cup granulated sugar
3 teaspoons freshly ground
black pepper
3 teaspoons onion powder
3 teaspoons dry
mustard powder
4 tablespoons Worcestershire sauce

1 cup apple cider vinegar
4 tablespoons light corn syrup
2 tablespoons Neelys
Barbecue Seasoning (see page 86)
3 pork loin back ribs, about
2 1/2 pounds each
Kosher salt
2 cups Neelys Barbecue Seasoning,
plus more, as desired
4 cups Neelys Barbecue Sauce
For Neelys Barbecue Sauce: Combine all ingredients in a large pot or a Dutch
oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the
heat to very low and simmer, uncovered, for at least 2 hours, stirring occasionally.
Chefs Choice
p086.087_Chef'sChoice.indd 87
Remove from the heat and let cool. This will make about 4 cups of sauce.
Rinse the rib slabs in cold water and pat dry with paper towels. Season both sides of
the slabs liberally with salt and Neelys Barbecue Seasoning. Refrigerate for at least
1 hour or up to 24 hours.
Preheat the grill to 250F, preferably using a combination of hickory wood and charcoal.
Place the rib slabs on the grill away from (not directly over) the flame, using
indirect heat.
Cook the slabs curl-side up for about 2 hours. Flip the slabs over and cook for about
1 more hour, until you get the bend in the slab (see tip below).
Pull the ribs off the grill. For dry ribs, sprinkle with more Neelys Barbecue Seasoning.
For wet ribs, pour Neelys Barbecue Sauce over the slabs. Slice between the bones and
serve. Makes 4 servings.
Tip: When barbecuing ribs, try this tenderness test for doneness. When youre ready
to pull the first slab off the grill, grab the ribs with tongs about halfway down. As
you lift, the slab should be flexible, easily bending downward to a 45-degree angle.
Thats a good indication that the ribs are ready. The meat should pull away easily
from the bones.
87
8/11/09 9:10:57 AM
88
8/11/09 9:11:52 AM
Mark Bittman
Mark Bittman is the bestselling author of Mark
Bittmans Kitchen Express, Food Matters and How
to Cook Everything, among others. He writes the
popular weekly New York Times column The
Minimalist, his work has appeared in countless
newspapers and magazines, and he is a regular
on the Today show. Bittman has hosted two
public television series and is currently appearing
in a third.
Pasta with Broccoli Rabe, My Style

Garofalo
Recipes developed by Mark Bittman

Ive turned the way I cook pasta upside down: Instead of making 1 pound of pasta
with 1 or 2 cups of sauce, I double the sauce and cut the noodles in half. The benefit?
More vegetables, maybe a little meat or seafood for flavor and fewer refined
carbohydrates. This may go against everything youve learned about cooking pasta,
but it tastes wonderful, and it works with just about any recipe, except those with
heavy cheese or meat sauces.
Salt
1 pound broccoli rabe,
trimmed and cut
into pieces
1/4 cup olive oil, or more
as needed
1/4-1/ 2 pound sweet or spicy
Italian sausage (if using
link sausage, squeeze it
from the casing or cut it
up a bit)
1 tablespoon chopped garlic,
or more to taste
1/4 teaspoon red pepper
flakes, or to taste
1 teaspoon fennel seeds
(optional)
1/ 2 cup white wine or water
1/ 2 pound Garofalo*
organic penne ziti rigate
pasta, Organic
or any pasta from
Garofalos variety pack
1/ 2 cup freshly grated
Parmesan cheese
(optional)
Bring a large pot of water to a boil and salt it. Add

broccoli rabe and boil until its crisp-tender, 3-5 minutes,
depending on the size of your pieces. Scoop the broccoli
rabe out of the water with a slotted spoon or small
strainer and set it aside.
Heat oil in a large skillet over medium heat. Crumble
sausage into the pan and cook, stirring occasionally to
break the meat into relatively small bits and brown it,
about 5 minutes. Add garlic, red pepper flakes and
fennel seeds if youre using them, and sprinkle with
salt and pepper.
Continue cooking and stirring for another minute or so.
Add broccoli rabe and wine and cook, mashing and
stirring, until the broccoli rabe is quite soft, 2-3 minutes
more. Turn the heat to low to keep the sauce warm.
Cook pasta in the boiling water for about 5 minutes
before checking the first time. When the pasta is just
tender but not quite done, drain it, reserving about a
cup of the cooking water. Toss the pasta with the sauce,
along with some of the pasta water to keep the mixture
from drying out. Taste and adjust the seasoning and
serve immediately, with Parmesan if you like.
Makes 4 servings.
Tip: For a pure vegetarian version, skip the sausage and
add about 2 cups of chickpeas to the garlic along with
the red pepper flakes. Or if youd like to add a bright
flavor and a bit more moisture, replace the wine with a
couple of fresh chopped tomatoes.
Spaghetti with Butter and Parmesan

Garofalo
Salt
4-6 tablespoons
(1/2-3/4 stick) butter
1 pound Garofalo*
organic whole wheat
spaghetti, Organic
or any other pasta
1 cup freshly grated
Parmesan cheese,
or more to taste
Freshly ground
black pepper
Bring a large pot of water to a boil and salt it.

Bring butter to room temperature. (You can soften it in
a microwave, but dont melt it.) Put it in a warm bowl.
Cook pasta until tender but not mushy; drain it, reserving
some of the cooking water. Toss the pasta with the
butter, adding a little of the cooking water if necessary
to thin the sauce.
Toss with Parmesan, sprinkle with salt and pepper,
and serve immediately, passing additional Parmesan
at the table. Makes 4 servings.
Tip: For a twist, try Pasta with Butter, Sage and
Parmesan. Heat butter with 20-30 fresh sage leaves
over medium heat for about 3 minutes; the butter
should brown and the sage sizzle. Toss the cooked
pasta with the butter, sage and Parmesan, thinning
the sauce with pasta-cooking liquid if necessary.
Chefs Choice
89
8/11/09 9:11:54 AM
Noodles with Mushrooms

Garofalo
Salt
1/4-1/ 2 cup dried porcini mushrooms
(optional)
1 cup hot water (optional)
1 pound fresh mushrooms
(see note)
1/4 cup plus 1 tablespoon olive oil

2 tablespoons minced shallot, or
1 tablespoon minced garlic
1 pound Garofalo* organic
casarecce pasta, or any pasta
from Garofalos variety pack
1/ 2 cup chopped fresh parsley
leaves, plus more for garnish
Bring a large pot of water to a boil and salt it. If youre using porcini, put them in a
small bowl, cover with the hot water and set aside to soak for about 15 minutes.
Rinse the fresh mushrooms and trim off any hard, tough spots; cut into small chunks
or slices. If youre using porcini, lift them out of the soaking water; save the water,
undisturbed, so that the sediment settles on the bottom of the bowl.
90
Put 1/4 cup olive oil in a medium to large skillet over medium heat. When hot, add all
of the mushrooms and sprinkle with salt and pepper. Raise the heat to medium-high
and cook, stirring occasionally, until the mushrooms begin to brown, at least 10 minutes.
Add shallot or garlic and stir until the mushrooms are tender, another minute or two.
Turn off the heat.
Cook pasta until tender but not mushy. When its almost done, add about 1/ 2 cup of
the pasta cooking water to the mushrooms (or use the porcini soaking liquid, being
careful to leave the sediment in the bowl), turn the heat to low and reheat gently.
Drain the pasta, reserving a little more of the cooking water.
Toss the pasta and the mushrooms together with the remaining tablespoon of olive
oil; add a little of the pasta cooking water (or porcini liquid) if the dish seems dry.
Taste and adjust the seasoning. Stir in parsley and serve garnished with more parsley.
Makes 4 servings.
Note: Shiitakes are nice here; remove the stems and save them for another use.
8/11/09 9:12:21 AM
Karine Bakhoum
Karine Bakhoum is a visionary of hospitality consulting, public relations
and networking who has had a passion for cooking since childhood. She is
the founder of KB Network News, a leading food consulting and PR firm.
A frequent judge on Iron Chef America, Bakhoum has entertained many
luminaries of the food world with her own cooking over her 20-year career.
In 2007, she became the only person to have her palate insured by Lloyds of
London. A New York resident, she is also an avid Costco shopper!
Chefs Choice
Broccoli Rabe
and Olive Stuffed
Chicken Breasts
91
8/11/09 9:12:25 AM
Broccoli Rabe and

Olive Stuffed Chicken Breasts
Foster Farms
Recipes developed by Karine Bakhoum,

the Iron Palate
4-6 Foster Farms*
boneless, skinless
chicken breast halves
3-4 tablespoons Kirkland
Signature extra-virgin
olive oil, divided
coarsely chopped
1 bunch broccoli rabe,
rinsed and chopped
to top of stems
(discard stems)
Kosher salt
Freshly ground
black pepper
1 tablespoon Italian
seasoning (basil,
thyme, rosemary,
oregano)
1/ 2 cup pitted
Kalamata olives,
coarsely chopped
1/ 2 cup golden raisins
1/4 cup flour
1/4 cup organic
chicken broth
1/ 2 cup white wine
(Chardonnay or
Pinot Grigio)
1 tablespoon
unsalted butter
Rinse chicken and pat dry with paper towels. Discard

paper towels. Place chicken breasts on a cutting board
and slice into the middle to create a large pocket, but
do not cut through.
In a saut pan, heat 1-2 tablespoons olive oil over
medium to low heat. Add garlic and cook for 1 minute,
then add broccoli rabe, stirring constantly. Cover and
cook, stirring occasionally, for 2-3 minutes, or until the
broccoli is soft and dark green. Season to taste with
salt and pepper and a little bit of the Italian seasoning.
Add olives and raisins and continue to simmer for
1 minute over medium heat. Transfer to a bowl and
set aside.
Dredge chicken lightly in flour. Stuff each chicken
breast with approximately 2 tablespoons of the
broccoli rabe mixture and close the fold carefully.
Season both sides of chicken with salt and pepper
and Italian seasoning.
Add more olive oil to the saut pan. Place breasts
carefully in the pan and cook over medium-low to
medium heat until golden, then carefully turn and
cook the other side until golden.
Cover the pan and cook for about 4 minutes over low
heat, or until the internal temperature of the chicken
reaches 170F. Remove carefully from the pan and
place on a serving platter.
Add chicken broth to the pan, stirring and scraping
the pan over medium heat. Add wine and continue to
stir or whisk. Add butter and stir until blended.
Pour the sauce over the chicken and serve with sauted
potatoes or side of your choice. Makes 4-6 servings.
92
Cumin and Clementine Chicken

Foster Farms
1-2 tablespoons Kirkland
Signature extra-virgin
olive oil
1 large Vidalia
onion, chopped
1 tablespoon Italian
seasoning (basil,
thyme, rosemary,
oregano)
coarsely chopped
6-8 Foster Farms*
boneless, skinless
chicken thighs
1/4 cup flour
1 1/2 tablespoons
ground cumin
Kosher salt
Freshly ground
black pepper
1/4 cup Spanish sherry
(medium sweetness)
6 fresh clementines, cut
in half, skin on
1 cup organic
chicken broth
2 bay leaves
Heat olive oil in a nonstick pot over medium-high

heat. Add onion, sprinkle with Italian seasoning and
cook until translucent. Add garlic and cook for 1 minute,
stirring frequently.
Cut chicken thighs into 1-inch pieces with kitchen
shears (its easier). Lightly dredge chicken in flour and
add to the pot. Add cumin, stirring to coat. Season to
taste with salt and pepper. Cook and stir for several
minutes, until the chicken is browned.
Reduce heat to medium-low. Add sherry and mix
thoroughly so all the chicken absorbs the flavor.
Squeeze clementines over the chicken and stir. Cook
for a few minutes, until the liquid is absorbed a bit,
then add chicken broth and bay leaves. Cover and
simmer for 40 minutes, or until the chicken reaches
165F and the sauce has a nice unctuous consistency.
If it is too thick, add more broth and gently stir until it
is the desired consistency.
Serve with rice, couscous, pasta or mashed potatoes or
any side of your choice. Makes 4-6 servings.
8/11/09 9:27:56 AM
Grilled Chicken, Mango, Pecan

and Asparagus Chopped Salad
Foster Farms
2 pounds fresh asparagus, steamed
and chilled, then cut into
1-inch pieces
6 pieces fresh mango, sliced in
horizontal strips
1 red onion, thinly sliced
2 ripe but firm avocados, sliced and
cut into 1/2-inch cubes
1 pint cherry tomatoes, cut in half
1/ 2 pound bacon (optional), cut
into 1/2-inch pieces, cooked
until crisp and drained on
a paper towel
Chefs Choice
1/ 2 cup pitted Kalamata olives
(optional)
Kosher salt
1/ 2 package (about 1 1/ 2 pounds)
Foster Farms* Frozen Grilled
Chicken Breast Strips, thawed
4 tablespoons Kirkland Signature
balsamic vinegar
1/ 3 cup Kirkland Signature
1 cup whole pecans, broken up
by hand
Select a large salad bowl (I like to use a wooden bowl about 4 inches deep). Place
asparagus pieces in the bowl. Add mango, red onion, avocado, cherry tomatoes,
bacon and olives. Season to taste with salt and pepper and mix with your hands
(or a wooden spoon, being careful not to smash the avocado).
Add grilled chicken strips.
Pour vinegar and olive oil evenly over the salad. Mix well, using your hands or a
wooden spoon. Sprinkle pecans over the salad and serve. Makes 4-6 servings.
93
8/11/09 9:27:59 AM
8/11/09 9:28:54 AM
Myra Goodman
Myra Goodman and her husband, Drew,
founded Earthbound Farm in their Carmel
Valley, California, backyard 25 years ago.
Myras cooking is inspired by the fresh,
flavorful and healthy harvest of their organic
farm, which led her to establish one of the
countrys first certified organic kitchens.
She is the author of Food to Live By:
The Earthbound Farm Organic Cookbook
(Workman Publishing, 2006). Her second
cookbook will be published in spring 2010.
Mixed Baby Greens with

Ruby Grapefruit, Avocado and
Champagne-Shallot Vinaigrette
Earthbound Farm
Recipes developed by Myra Goodman

6 cups (tightly packed,
approx. 5 ounces)
Earthbound Farm*
Organic Mixed Baby
Greens Organic
1 grapefruit, peeled
and segmented,
juice reserved
1 avocado, seeded, cut into
small pieces
1/ 2 cup walnut
pieces, toasted
VINAIGRETTE
1 tablespoon minced shallot (approx. 1 small
shallot)
3 tablespoons
grapefruit juice
3 tablespoons
champagne vinegar
1/4 cup toasted walnut oil
1/ 3 cup olive oil
1/ 2 teaspoon salt
1/4 teaspoon pepper
Chefs Choice
Place salad greens in a large bowl.

To prepare the vinaigrette, combine shallot,
grapefruit juice and vinegar in a small bowl. Add
the oils in a steady stream, whisking ingredients
together until well blended. Season with salt
and pepper.
Add the vinaigrette to the salad greens a little at a
time and toss lightly.
Top with grapefruit sections, avocado and
walnuts. Serve immediately. Makes 4 servings.
Spinach Yogurt Dip

Earthbound Farm
1 cup (tightly packed)
Earthbound Farm*
Organic Baby
Spinach Organic
1 tablespoon minced
fresh parsley
1 teaspoon chopped
garlic
1/ 2 teaspoon salt
Grated zest of 1/2 lemon
1 1/2 teaspoons lemon
juice
3/4 cup plain yogurt
Cayenne pepper
Place spinach, parsley, garlic, salt, lemon zest and

lemon juice in a food processor and pure, stopping
the machine to scrape down the sides of the bowl
once or twice.
Transfer the mixture to a bowl and whisk in yogurt
and olive oil.
Season to taste with a dash or two of cayenne
pepper. Cover and refrigerate for at least 4 hours.
Serve cold with fresh vegetables, such as
Earthbound Farm* Organic Mini Peeled Carrots.
95
8/13/09 9:29:17 AM
8/11/09 9:31:36 AM
Vefa Alexiadou
Vefa Alexiadou is the leading authority on Greek
cookery. Since 1980 she has published dozens of
bestselling cookbooks in Greece, many of which
won awards and have been published in other
languages. She has her own TV series, regularly
writes articles for magazines and gives lectures
and demonstrations on Greek recipes and
gastronomic traditions. Her latest book,
Vefas Kitchen, was published in English by
Phaidon Press in June 2009.
Roast Rack of Lamb with Vegetables

Australian Lamb
Recipes developed by Vefa Alexiadou

1 teaspoon dried thyme
Salt and pepper
2 frenched Australian
racks of lamb
(8 ribs each)
1/ 3 cup olive oil
1/ 2 cup dry white wine
1/ 2 pound Brussels sprouts
1/ 2 pound baby carrots
1/ 2 pound pearl
onions (frozen)
1 pound fresh
mushrooms, quartered
1 tablespoon sugar
Chefs Choice

Mix thyme and salt and pepper to taste and rub the
racks all over. Brush with some of the olive oil and
place them, meat side up, in an ovenproof dish big
enough to hold them. Pour over the remaining olive
oil and the wine.
Roast for about 10 minutes to brown the meat. Lower
the temperature to 350F and continue roasting the
racks, basting occasionally with the pan juices, for
15-20 minutes, or until the internal temperature is
135F for medium-rare.
Meanwhile, blanch Brussels sprouts, carrots
and onions in boiling water for about 5 minutes.
Strain and place in a large saut pan along with
the mushrooms.
When the lamb is done, remove from the oven, transfer to a large serving dish, rib bones up, and loosely
cover with foil. Let rest for 5-8 minutes.
Pour the pan juices over the vegetables. Cook on the
stovetop over medium heat until tender, about 10
minutes. At the last minute, stir in butter and sugar to
caramelize the vegetables. Surround the lamb racks
with the vegetables, trim the rib bones with frills and
serve immediately. Makes 6 servings.
Lamb Loin Chops

Australian Lamb
1/ 3 cup olive oil
8 Australian lamb
loin chops
Salt and pepper
1/ 3 cup cooking sherry
1/4 cup lemon juice
1 teaspoon prepared
mustard
1 tablespoon finely
chopped fresh dill,
for garnish
Lemon wedges,
for garnish

Heat olive oil in a heavy-bottomed frying pan and
saut lamb chops over high heat for 3 minutes on
each side.
Remove the pan from the heat and sprinkle each side
of the chops with salt and pepper to taste and thyme.
Transfer the chops to an ovenproof dish or pan.
Deglaze the saut pan by pouring sherry into it and
returning it to the burner. (Caution: To avoid a fire
hazard, never pour alcohol into a pan near an open
flame. And always stand back when returning a pan
with alcohol to the heat.) With a spoon or spatula,
work the sherry around the pan to loosen any
browned bitsthis will add flavor as well as cook
off the alcohol in the sherry. Add lemon juice and
mustard to the pan and stir to combine.
Spoon the mixture over the chops and roast in the
oven for approximately 8-10 minutes.
Transfer the chops onto a hot serving dish and spoon
any pan juices over the chops. Serve immediately,
garnished with chopped dill and lemon wedges.
Accompany with fried potatoes and buttered vegetables.
Makes 4 servings.
97
8/11/09 9:31:39 AM
Lamb Kebabs (Souvlakia)

Australian Lamb
1 cup olive oil, plus more
for grilling
2 tablespoons dried oregano, plus
more for grilling
1/4 cup fresh lemon juice, plus
grated peel of 1 lemon
1 1/2 teaspoons salt (kosher or
sea salt is best), plus more
for grilling
1 tablespoon ground black pepper,
plus more for grilling
1 Australian boneless leg of lamb,
cut into 1 1/2-inch cubes
10 large wooden skewers, soaked
in water for 1 hour
2 onions, cut into 1-inch squares
2 green bell peppers, cut into
1-inch squares
98
2 firm tomatoes, cut into 1-inch

squares, or small cherry tomatoes
Pita bread, for serving
Lemon wedges, for serving
TZATZIKI SAUCE
1 cucumber, peeled, seeded
and grated
16 ounces Greek yogurt
1 tablespoon minced fresh garlic
1 tablespoon olive oil
1 teaspoon kosher salt
1 tablespoon chopped fresh dill
(optional)
1 tablespoon chopped fresh parsley
(optional)
To prepare the tzatziki sauce, spread out a clean dish towel on a counter, place
grated cucumber in the center, fold up the sides of the towel and squeeze cucumber
over the sink to remove the liquid.
Transfer the cucumber to a medium mixing bowl and stir in yogurt, garlic, olive oil,
lemon juice, salt and optional herbs. Cover and refrigerate for 2 hours before serving
to allow flavors to develop.
In a large mixing bowl, combine olive oil, oregano, lemon juice and grated peel, salt
and pepper. Add lamb cubes and toss to coat. Cover and marinate in the refrigerator
for 6 hours or overnight, turning the cubes of meat from time to time to keep them
well moistened. (Note: If marinating overnight, omit the salt until the next morning.)
Thread the skewers, beginning with a lamb cube and then alternating with vegetables.
End each skewer with a lamb cube.
Brush the souvlakia with olive oil and lightly season with a little more oregano,
salt and pepper.
Prepare and heat the grill to medium-hot.
Grill the skewers for about 8-10 minutes, or until the meat is done to your taste,
turning every 2 minutes to cook evenly.
Serve immediately with warm pita bread, Tzatziki Sauce and lemon wedges.
Tip: Prepared tzatziki sauce can be purchased at some Costco warehouses.
8/11/09 9:32:22 AM
Nigella Lawson
Nigella Lawson is the author of How to Eat, How to Be a Domestic Goddess,
Nigella Bites, Forever Summer, Feast and Nigella Express, which have more
than 5 million combined copies in print worldwide. These books, along
with several successful TV series, have made her a household name around
the world. Her latest cookbook, Nigella Christmas: Food, Family, Friends,
Festivities, will be published by Hyperion in November 2009. She lives in
London with her family.
Chefs Choice
Italian Sausages
with Lentils
99
8/11/09 9:32:25 AM
Italian Sausages with Lentils

Tarantino
Recipes developed by Nigella Lawson

This is what Italians serve traditionally on New Years Day. The coin-shaped lentils
symbolize the prosperity that is hoped for over the coming year.
3-4 tablespoons olive oil
(not extra virgin), divided
1 onion, finely chopped
Sprinkling of salt
2 3/4 cups (18 ounces) dried
Puy lentils (see note)
1 fat garlic clove, squished
and skin removed
8 Tarantino* mild
Italian sausages
1/ 3 cup plus 1 tablespoon
red wine
1/4 cup water
Chopped fresh flat-leaf
parsley, for sprinkling
To cook the lentils, put 2-3 tablespoons of the oil into a

good-sized saucepan (with a lid that fits) over medium
heat. Add the chopped onion, sprinkle with salt and
cook till soft, about 5 minutes. Add the lentils, stir well
and cover generously with cold water. Bring to a boil,
cover and let simmer gently for half an hour, until
cooked and most, if not all, of the liquid is absorbed.
Coat a heavy-based frying pan with oil, add the garlic
and cook for a few minutes over medium heat. Add and
brown the sausages. When they are brown on both
sides, about 5 minutes, add the wine and water and let
it bubble. Cover the pan and cook for about 15 minutes.
Using a fork, mash the garlic into the sauce and taste for
seasoning (adding more water if its too strong).
Remove the lentils to a shallow bowl or dish and cover
them with the sausages and the gravy. Sprinkle with
parsley. Makes 4 servings.
Note: Puy lentils were originally grown in the volcanic
soils of Puy, in France. Now theyre grown in Italy and
North America. Theyre prized because they remain firm
after cooking and have a rich flavor.
Recipe from Nigella Bites (Hyperion, 2002).
Bacon-Wrapped Chipolatas
Tarantino
25 Tarantino* breakfast
sausage links
25 thin slices bacon, or
50 very thin slices
of pancetta
3 tablespoons
vegetable oil

Twist each sausage in the center to form 2 cocktailsize sausages and snip with scissors on the twist to
separate them.
Cut each slice of bacon in half vertically. Wrap each
half-slice of bacon round each cocktail sausage. The
bacon, when thin, seems to get sticky and adheres to the
sausage.
Spoon the oil into a roasting pan and arrange the
sausages, each with the end bit of bacon facing down
(though they may roll), and roast for 30 minutes or so,
until the bacon is crisp and the sausages are cooked.
Take the pan out of the oven and wrap it in aluminum
foil. If youve let the sausages burn a little, however, it
may be better to remove them to a large piece of aluminum foil and wrap them up, forming a loose but
tightly sealed package; otherwise the sausages will
continue to fry a little in the pan.
When you are almost ready to eat, reheat the sausages
by placing the foil-wrapped pan, or parcel, in a hot
oven for about 10 minutes. Or cook them from scratch
about 45 minutes before you need them. Makes 10-16
servings as part of the Christmas feast, or 8-10 if not.
Tip: To make ahead of time, roll the sausages in
bacon, as directed, cover and keep in the refrigerator
for up to 2 days. Cook in the oven as directed.
Recipe from Nigella Christmas (Hyperion, 2009).
100
8/11/09 9:32:48 AM
Panettone and
Italian Sausage Stuffing
Tarantino
1 pound panettone, cut into
1-inch cubes
1/4 cup olive oil, divided
2 onions, finely chopped
3 stalks celery, finely chopped
8 Tarantino* mild Italian sausages

4 eggs
Salt to taste
Handful of chopped parsley

Lay out the panettone cubes on a large baking sheet, and toast them in the oven for
10 minutes, till they are crisp and golden at the edges. Allow to cool. (This step can be
done in advance.)
Put 2 tablespoons of the oil into a saut pan and, when warm, add onion and celery.
Cook gently, stirring every now and again, for 10-15 minutes, or until softened.
Chefs Choice
Add the remaining oil to the pan, then squeeze the sausages out of their casings into
the pan and squish and turn with a wooden spoon to break the pieces up as much as
possible. Mix with the celery and onion. Cook the sausage meat for about 10 minutes,
or until the pinkness has left it, stirring regularly.
Grease an ovenproof pan (9 by 12 inches), pretty enough to serve from, put in the
toasted panettone cubes and add the sausage, celery and onion. I use my hands to
blend everything together well.
In a bowl, whisk the eggs with the broth (adding salt if it isnt already salty, so taste
the broth first) and pour this over the stuffing, leaving it to soak in for about 5 minutes
before baking, uncovered, in the oven for 45 minutes. It will be dark golden and crisp
on top, a bit softbut utterly firmunderneath.
Sprinkle with chopped parsley and use a large spoon to serve. Makes 10-16 servings
as part of the Christmas feast, or 8-10 if not.
Recipe from Nigella Christmas (Hyperion, 2009).
101
8/11/09 9:32:52 AM
8/11/09 9:33:44 AM
Devin Alexander
Costco member Devin Alexander has maintained
a 55-pound weight loss for more than 15 years
and is committed to helping others find 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 and The Biggest Loser
Family Cookbook. For more from Devin, see her
Web site, www.devinalexander.com.
Great Grape Baby Green Salad

Delano Farms
Recipes developed by Devin Alexander

12 cups mixed
baby greens
2 cups Delano Farms red,
green or black seedless
grapes, cut in half
1/4 cup walnut pieces
3 ounces (about 3/4 cup)
crumbled reduced-fat
blue cheese
6 tablespoons light
balsamic vinaigrette
or light honey
mustard dressing
(I used Newmans Own
light balsamic)
1 pound grilled boneless,
skinless chicken breast
strips or shredded
rotisserie chicken
Chefs Choice
Place greens, grapes, walnuts and cheese in a

large glass or plastic mixing bowl. Add dressing
and toss well.
Divide the salad among 4 serving plates and top each
with equal portions of chicken. Serve immediately.
Makes 4 entre-sized servings.
738 mg sodium.
Prosciutto-Wrapped Grapes
Delano Farms
4 1/2 ounces very thinly
sliced prosciutto, cut
into 36 strips (about
1 1/2 inches wide
by 3 inches long,
if possible)
36 Delano Farms black
seedless grapes
36 decorative toothpicks
Wrap a strip of prosciutto around each grape.

Arrange on a large plate or platter and place a toothpick in the center of each grape. Serve immediately.
Makes 6 servings.
Nutritional information: Each (6-grape) serving

has 66 calories, 6 g protein, 6 g carbohydrates, 2 g fat,
<1 g saturated fat, 17 mg cholesterol, trace fiber,
570 mg sodium.
103
8/11/09 9:33:46 AM
Grape Skewers with

Cheesecake Dip
Delano Farms
96 Delano Farms red
seedless grapes
16 6- to 8-inch skewers
104
CHEESECAKE DIP
8 ounces reduced-fat cream cheese,
at room temperature
1/4 cup sugar
1 tablespoon fat-free vanilla yogurt
1/ 2 teaspoon vanilla extract
Skewer 6 grapes lengthwise onto each of the skewers so they touch.

To prepare the Cheesecake Dip, place cream cheese and sugar in a medium mixing
bowl. Beat with an electric mixer until well combined. Add yogurt and vanilla and
beat on low until just blended.
Spoon the dip into a medium decorative bowl. Place the bowl in the center of a large
serving plate or platter.
Arrange the skewers around the bowl pointing outward. Serve immediately.
Makes 16 servings.
Nutritional information: Each serving (1 skewer plus 1 1/ 2 tablespoons dip) has
66 calories, 2 g protein, 10 g carbohydrates, 3 g fat, 2 g saturated fat, 8 mg cholesterol,
trace fiber, 43 mg sodium.
8/11/09 9:34:25 AM
Rocco DiSpirito
Rocco DiSpiritos passion for cooking began at the very young age of 11, and
he has never looked back. At 16 he entered the Culinary Institute of America,
and at 18 began working for legendary chefs worldwide. He has opened two
popular New York restaurants, authored five cookbooks and starred in the hit
series The Restaurant on NBC. In 2008, the cooking series Rocco Gets Real! was
launched on A&E. He is a regular contributor on The Biggest Loser and judge
on Top Chef, and recently was seen on ABCs Dancing with the Stars. His latest
book is Rocco Gets Real (Wiley).
Chefs Choice
Grilled Chicken with

Avocado Relish
105
8/11/09 9:34:28 AM
Grilled Chicken with Avocado Relish

Pilgrims Pride/Gold Kist Farms
Recipes developed by Rocco DiSpirito

4 Gold Kist Farms*
boneless, skinless
olive oil, divided
Salt and freshly
ground pepper
3 large avocados, diced
1 large tomato, diced
1 medium red onion, diced
1 jalapeo, finely chopped
Juice of 1 lime
1/ 2 cup fresh cilantro,
roughly chopped
Preheat a grill/grill pan/broiler on high.

Take each chicken breast and cut in half lengthwise to
make cutlets. Youll end up with 8 cutlets.
Coat chicken with 2 tablespoons of the olive oil and
season generously with salt and pepper. Grill chicken
until it is cooked throughout, about 3 1/ 2 minutes per
side (total time depends on thickness).
While the chicken is grilling, make the relish: In a
medium-size bowl, combine avocado, tomato, onion,
jalapeo, lime juice and remaining olive oil. Season to
taste with salt and pepper. Gently fold in cilantro.
Serve chicken alongside a mound of the relish.
Makes 4 servings.
Recipe from Roccos Real Life Recipes (Wiley).
Broiled Chicken Thighs with Stew

of Mushrooms, Corn and Cabbage
5 tablespoons vegetable
oil, divided
3 tablespoons garlic
paste, or 9 garlic
cloves, chopped
2 pounds Gold Kist
Farms* boneless, skinless chicken thighs
Salt and freshly
ground pepper
1 8-ounce package sliced
cremini
mushrooms
1 bunch scallions, sliced
thin on a bias
1 16-ounce package
coleslaw mix
1 1/2 cups frozen
corn kernels
1 12.5-ounce jar
House of Tsang
General Tsao Sauce**
1/4 cup water
Combine 2 tablespoons of vegetable oil with garlic

paste. Rub the mixture over chicken thighs to coat.
(If desired, put thighs in a resealable plastic bag in
the refrigerator and marinate overnight.)
Preheat broiler on high.
Season chicken generously with salt and pepper. Place
chicken on a roasting rack set on a foil-lined rimmed
baking sheet. Broil for about 10 minutes. Turn and
continue to broil until chicken is just cooked through,
5-6 minutes more.
Meanwhile, heat remaining 3 tablespoons oil over
high heat in a large saut pan. When oil is hot, add
mushrooms and cook, stirring occasionally, until
golden brown, about 6 minutes. Stir in scallions,
coleslaw mix and corn, and season to taste with salt
and pepper. Cover and cook until cabbage is tender,
about 4 minutes.
Add General Tsao Sauce and water to the vegetable
mixture. Season to taste with salt and pepper, if
necessary. Serve vegetable mixture with chicken
thighs. Makes 4 servings.
Recipe from Rocco Gets Real (Wiley).
** Your favorite bottled or jarred Asian sauce works here.
106
8/13/09 11:08:44 AM
Broiled Chicken Legs with

Onions, Apples and Chunky
Lemon-Pepper Sauce
2 1/2 pounds Gold Kist Farms*
chicken drumsticks
Salt and freshly ground pepper
2 large Vidalia onions, peeled
2 Granny Smith apples, peeled,
cored and cut in wedges

1 10-ounce jar Tabasco Spicy
Pepper Jelly
3 lemons
Coarsely ground black pepper
Preheat broiler on low. Line a rimmed baking sheet with foil.

Season chicken generously with salt and pepper. Place chicken in center of pan.
Cut each onion into 12 thin wedges. Scatter onions and apples around chicken.
Drizzle everything with olive oil and season with salt and pepper. Broil for 10 minutes.
Turn chicken over and stir apples and onions to expose uncooked surfaces.
Turn broiler to high. Broil until chicken is charred and cooked through, about another
10 minutes.
Meanwhile, heat pepper jelly in a small saucepan over medium heat until melted.
Peel lemons and remove the pith. Dice the lemons, reserving the juice. Remove jelly
from the heat; add diced lemon and juice. Stir to combine and season to taste with
salt and pepper.
To serve, spoon sauce on top of chicken, onions and apples and top with fresh coarsely
ground pepper. Makes 4 servings.
Recipe from Rocco Gets Real (Wiley).
Chefs Choice
107
8/13/09 11:08:46 AM
8/11/09 10:36:13 AM
Tony Mantuano
Chef Tony Mantuano operates the highly
acclaimed Spiaggia, Cafe Spiaggia and Terzo
Piano restaurants in Chicago. He is the James
Beard 2005 Best Chef: Midwest winner. Chef
Mantuano and his wife, Cathy, are authors of
The Spiaggia Cookbook: Eleganza Italiana in
Cucina and Wine Bar Food. Tony has been seen
on national TV networks and shows, including
The Early Show on CBS, PBS, CNN, Travel
Channel, Fox and The Food Network.
Chef Tony Mantuanos

Flaming Ouzo Shrimp
SeaMazz
Recipe developed by Tony Mantuano

1/4 cup plus 1 tablespoon
extra-virgin olive oil,

divided
1 russet potato, very
thinly sliced
1 jalapeo pepper,
thinly sliced
2 garlic cloves, thinly sliced
1 1/4 pounds SeaMazz easypeel U-15 shrimp, thawed
Sea salt and freshly ground
black pepper
6 ounces ouzo
1/ 2 lemon
Crusty bread, for serving

Heat a large skillet in the oven for 5 minutes.
Remove the pan from the oven and add cup olive
oil. Carefully layer potato slices in the pan, slightly
overlapping them. Top with sliced jalapeo, garlic
and finally the shrimp. Season to taste with salt and
pepper. Drizzle with the remaining tablespoon of
olive oil.
Return the pan to the oven and bake until the
shrimp are opaque throughout, 5-7 minutes.
Remove the pan from the oven and add ouzo. Stand
back and carefully hold a lit match to the juices to
flame the dish. As the flame begins to die down,
squeeze the lemon over the shrimp. Serve immediately with crusty bread to mop up the juices.
Makes 6 appetizer servings or 4 entre servings.
Tip: Make sure that the ouzo goes on while the
dish is very hot, or it will not light. And remember
to stand back when flaming the shrimp.
Recipe by Tony Mantuano and Cathy Mantuano from
Wine Bar Food.
Chefs Choice
Grilled Oregano Shrimp with

Mediterranean Salad
SeaMazz
2 pounds SeaMazz large
(U-8 or U-6) shrimp,
thawed and peeled
(tails left on)
Juice of 1 large lemon
(about 1/ 3 cup juice)
2/3 cup Kirkland Signature
1/ 2 teaspoon paprika
1/ 2 teaspoon sea salt
SALAD
4 cups coarsely chopped
romaine lettuce
4 cups total of any
combination of the
following: grape
tomatoes, cucumber or
avocado chunks, pitted
Kalamata olives, sliced
celery or fennel, marinated artichoke hearts,
thinly sliced red onion
1/ 2 cup crumbled feta or
Gorgonzola cheese
3/4 cup bottled balsamic
or vinaigrette
salad dressing
Place shrimp in a gallon-size zip-top bag (or

medium bowl).
In a small bowl, combine lemon juice, olive oil,
garlic, oregano, thyme, paprika and salt; pour
over the shrimp. Close the bag and turn to coat
the shrimp. Marinate for 15-30 minutes.
Preheat the grill or broiler to medium-high.
Remove the shrimp from the marinade and grill
or broil, turning once, until opaque throughout.
Combine romaine and the 4 cups of other salad
ingredients; toss to blend. Arrange in the center
of 4 plates.
Place the shrimp on top of the salads. Sprinkle with
cheese and drizzle with dressing. Makes 4 servings.
Recipe developed by Amy Muzyka-McGuire, dietitian/
Certified Culinary Professional.
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8/11/09 10:36:16 AM
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8/11/09 10:37:10 AM
Pork Chops with Fresh Cherry

Reduction Sauce
Trinity Fruit
6 bone-in pork chops,
approximately
1-1 1/2 inches thick
Kosher salt
Fresh cracked black pepper
1 pound fresh large
Trinity Fruit Sales
California cherries
1 cup ruby port or
oloroso sherry
1/ 2 cup sugar
2 tablespoons balsamic
vinegar
1 tablespoon orange
blossom honey
6 fresh mint leaves,
for garnish
Fresh cherry leaves or
blossoms, for
garnish (optional)
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p110.111_EntreesIntro.indd 111
Preheat the grill.

Lightly season pork chops on both sides with salt
and pepper. Place on the grill and sear on high direct
heat for 4 minutes on each side, making a grill-mark
pattern. Finish cooking the chops for an additional
6-10 minutes on indirect medium heat, or until the
internal temperature is 160F.
Stem and pit cherries with a cherry or olive pitter.
Place the cherries in a large saucepan and add port,
sugar, vinegar and honey. Cook over high heat,
stirring slowly, until the sugar dissolves. Bring to a
boil, reduce heat and simmer for approximately
12-15 minutes, or until the cherries are soft but still
retain their shape.
To serve, spoon the cherry mixture on top of the
chops. Garnish with mint and cherry leaves or
blossoms if available. Makes 6 servings.
Recipe developed by Maurice Cameron.
Caramel Apple Pork Chops

Borton & Sons
4 boneless pork loin chops,
3/4 inch thick
Vegetable oil
1/4 cup packed light
brown sugar
1/4 teaspoon ground
cinnamon
1/4 teaspoon grated
nutmeg
Salt and pepper
2 tart Borton apples
(Granny Smith, Pink
Lady or Braeburn)
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 1/ 2-inch wedges.
Add butter to the skillet and stir in the apples and
brown-sugar mixture. Cover and cook over mediumhigh 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.
111
8/11/09 10:37:11 AM
Marinated Pork Chops

and Roasted Grapes
Aconex
1 cup red wine
5 black peppercorns
1 clove
1 bay leaf
1 tablespoon dried oregano
2 garlic cloves, 1 minced and
1 whole
7 tablespoons olive oil, divided
Salt
4 pork chops
8 ounces Flame seedless grapes,
separated into small bunches
12 new potatoes
Sea salt
Fresh black pepper
In a nonreactive container, combine wine, peppercorns, clove, bay leaf,

oregano, minced garlic, 2 tablespoons olive oil and salt to taste. Mix well
and add pork chops. Marinate in the refrigerator overnight.
112
p112.113_Entrees.indd 112
In a nonstick pan, heat 2 tablespoons olive oil over medium heat. Add garlic clove
and grapes and cook until the grapes are seared. Transfer to the oven and roast
until the grapes start to release their juices, about 8-10 minutes. Remove from
the oven and set aside.
Cook potatoes in water until nearly tender, then slice and sear them in 1 tablespoon
olive oil in a hot pan for a couple of minutes. Sprinkle with sea salt and black pepper.
Set aside.
Heat a saut pan over medium heat; add 2 tablespoons olive oil. Add the pork
chops and cook for about 4 minutes on each side, or until they have a nice golden
color and are pale pink in the center. Remove from the pan and let rest for about
1 minute.
Serve the pork chops with the grapes and grape juices on top and the potatoes
alongside. Makes 4 servings.
8/11/09 10:37:48 AM
Sweet Onions and Apricot

with Grilled Espresso Pork
Pork Tenderloin with

Mushroom Sauce
Keystone
Mr. Yoshidas
2 Keystone Certified
Sweet Onions
1 teaspoon olive oil,
plus more for brushing
Salt and pepper
4 tablespoons apricot
preserves
1 jalapeo pepper,
seeded and minced
2 1-pound pork
tenderloins
1 tablespoon espresso
powder or freshground beans
1 teaspoon ground thyme
Fresh or dried apricot
slices, for garnish
(optional)
Entres
Preheat the grill.

Peel and cut each onion into 3 thick slices. Brush with
olive oil and season with salt and pepper. Grill over
high heat for 4 minutes per side; remove from the
heat and cut into quarters.
In a saucepan, combine preserves, 1 teaspoon olive
oil, mustard and jalapeo. Cook for 2 minutes over
medium-high heat. Add onions and cook for 1 minute.
Cut pork into 1 1/ 2-inch-thick slices.
In a small bowl, combine espresso powder, thyme,
and salt and pepper to taste. Apply the rub generously
to cut sides of pork.
Grill the pork over high heat for 3 minutes on each
side. Transfer to the oven for 3 minutes for medium,
or until cooked to taste. Remove from the oven and
let rest for 5 minutes.
Place the onion mixture on plates and top with pork.
Garnish with sliced apricots. Makes 5-6 servings.
1 pork tenderloin
1 1/2 cups Mr. Yoshidas
Original Gourmet Sauce
MUSHROOM SAUCE
1 teaspoon toasted
sesame oil
3/4 cup sliced fresh
mushrooms
1/4 cup white wine
2 tablespoons Mr.
Yoshidas Original
Gourmet Sauce
Marinate pork in Gourmet Sauce in the refrigerator

for 6 hours.
Place pork on a baking sheet (discard the marinade).
Set on the center oven rack and roast for 1-1 1/ 2
hours, or until the internal temperature is 160F.
Remove pork from the oven and let stand.
To prepare the mushroom sauce, melt butter and oil
in a hot skillet over medium heat. Add garlic and
mushrooms and saut until tender. Pour in wine and
cook for 1 minute.
Add Gourmet Sauce and cook for another 2-3 minutes.
To serve, place the pork on a platter and pour the
sauce over and around it. Makes 6 servings.
113
8/11/09 10:37:50 AM
Cornbread-Stuffed
Bacon-Wrapped Pork Tenderloin
Farmland Foods
7 slices Kirkland Signature hickorysmoked bacon, divided
3 tablespoons butter or margarine
1/ 3 cup chopped red cooking apple
(e.g., Rome, Jonathan)
1/4 cup chopped celery
1 garlic clove, finely chopped
1/ 2 teaspoon poultry seasoning

1/4 teaspoon salt
1/ 8 teaspoon ground pepper
3/4 cup cornbread stuffing mix
Apple cider (approximately 1/ 3 cup)
1 1 1/2- to 2-pound Farmland pork
tenderloin
Carefully pour all but 1 tablespoon bacon grease from the pan; add butter and
melt. Add onion, apple, celery, garlic, poultry seasoning, salt and pepper; cook
over medium heat until the onions are tender. Stir in crumbled bacon and
cornbread stuffing. Stir in enough cider to moisten the stuffing.
Place 4 remaining slices of bacon about 2 inches apart across the center of a
15-by-10-by-1-inch baking pan.
Make a lengthwise cut down the center of the tenderloin but not all the way
through. Lay flat on top of the bacon slices.
Spoon the stuffing over the tenderloin. Wrap the bacon slices around the tenderloin,
overlapping on top, but leaving the tenderloin open.
Bake for 40-45 minutes, or until the internal temperature of the stuffing is 160F.
Let stand 10 minutes before slicing. Makes 4 servings.

Cook 3 slices bacon in a large skillet according to package directions; drain. Crumble.
114
8/11/09 10:38:32 AM
Crown Roast of Pork with

Cranberry Stuffing
Mazola Oils
SPICE RUB
1 tablespoon garlic salt
1 tablespoon poultry seasoning
1 tablespoon dried thyme leaves
2 teaspoons ground cinnamon
2 teaspoons medium-grind
black pepper
1 1/2 teaspoons paprika
1/4 teaspoon ground cloves
Entres
STUFFING AND PORK

1/4 cup Mazola corn oil
1/4 cup butter or margarine
1 1/2 cups chopped celery
1 cup chopped onion
1/ 2 cup chopped dried apricots
6 cups cubed firm white bread,
dried (about 6 slices)
1 cup reduced-sodium chicken broth
12- to 16-bone tied crown pork
roast (about 8 pounds)

Combine the spice rub ingredients in a small bowl. Set aside.
Heat corn oil and butter in a large skillet over medium heat. Add celery,
onions and 2 tablespoons of spice rub. Cook for 5-7 minutes, or until the
vegetables are tender but not browned. Add cranberries and apricots; cook
for 1-2 minutes, or until heated through. Transfer to a large bowl.
Add bread cubes to the cranberry-and-onion mixture and toss. Stir in
chicken broth.
Rub remaining spice rub on the exterior and interior of the roast; transfer
to a roasting pan. Fill cavity of roast with stuffing. Cover the stuffing and rib
tips with foil. Place on lower oven rack and bake for 3 1/ 2-4 hours, or until the
roast is well browned and internal temperature is at least 155F. Remove from
the oven and let rest for at least 10 minutes.
Slice the roast between the bones and serve with stuffing. Makes 8-10 servings.
115
8/11/09 10:38:34 AM
Ol Grammas Stone Fruit Marinade

SunWest
3 SunWest* nectarines,
peaches or plums
1/ 2 cup packed light
brown sugar
1/4 cup seasoned
rice vinegar
1/ 2 teaspoon
2 tablespoons crushed red
pepper (or to taste)
black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 3- to 4-pound
boneless pork loin
116
Remove pits from fruit, cut the fruit into chunks and
place in a blender.
Add brown sugar, olive oil, vinegar, Worcestershire
sauce, red pepper, black pepper, garlic powder and
onion powder. Blend until pureed.
Pour the mixture over the pork and marinate in the
refrigerator for 12-24 hours. Discard the marinade.
Barbecue pork over low heat until the internal
temperature is 155F. Makes 4-6 servings.
Tip: This can also be used to marinate one
whole chicken.
Pulled Pork and

Coleslaw Sandwiches
Best Brands Corp.
1 package (1 dozen)
Kirkland Signature
fresh bakery
sweet rolls
Butter or margarine,
softened
36 ounces barbecued
pulled pork, warmed
12 ounces deli
coleslaw, chilled
Preheat the oven broiler.

Cut individual rolls in half horizontally. Spread cut
sides of rolls with butter or margarine. Toast under
the broiler.
Fill each roll with 3 ounces pulled pork and top pork
with 1 ounce coleslaw.
Serve immediately. Makes 12 sandwiches.
8/11/09 10:38:55 AM
Ham with Apple-Cranberry Salsa

Farmland Foods
1 Kirkland Signature/Carando
spiral-sliced hickory-smoked
ham
4 medium cooking apples
1/ 2 cup butter
Entres
1 cup walnut pieces

1 cup dried cranberries
1/ 2 cup pure maple syrup
1 Kirkland Signature Spiral Ham
Glaze Mix Packet

Remove all packaging materials from ham, including the clear button on the
bone. Place the ham flat, face-side down, in a shallow roasting pan. Cover
tightly with foil.
Bake for approximately 2 hours, or until heated through. Do not overcook. Remove
the ham from the oven and let stand, covered, for 20-30 minutes before serving.
To prepare the salsa, core and chop apples. Toss with lemon juice to keep
from browning.
Melt butter in a large skillet over medium-high heat. Add walnuts and cook,
stirring, until walnuts smell toasted. Stir in apples, dried cranberries, maple
syrup and ham glaze mix, stirring well to dissolve the glaze mix. Bring to a boil.
To serve, spoon salsa over ham slices. Makes 12-16 servings.
117
8/11/09 10:38:57 AM
Sweet and Hot

Prune-Chipotle Ribs
Kirkland Signature/Sunsweet
1 large slab pork ribs
(about 4 pounds)
1 cup Sunsweet* pitted dried plums
1 cup chicken or vegetable stock
1 cup chopped onion
3 tablespoons honey
2 tablespoons lime juice

1 8-ounce can tomato sauce
2-3 canned chipotle peppers in
adobo sauce
2 teaspoons adobo sauce
Chopped fresh cilantro (optional)

Place ribs in a large shallow baking pan. Add 1 inch of water to the pan and
cover tightly with foil; bake for 1 hour.
Meanwhile, combine dried plums, stock, onion, honey, lime juice, tomato sauce,
chipotles and adobo sauce in a medium saucepan. Bring to a boil, then reduce
heat and simmer, uncovered, for 15 minutes. Let cool slightly, then puree in a
blender or food processor. Return to the saucepan and cook until fairly thick.
Remove foil from the ribs and drain off the water. Bake, uncovered, for another
30 minutes, basting liberally with the sauce several times.
Serve the ribs with extra sauce, and sprinkle with cilantro, if desired.
Makes 4-6 servings.
118
8/11/09 10:39:42 AM
Barbecued Ribs with California

Avocado-Mango Relish
California Avocado Commission
RIBS
1 1/2 tablespoons cumin seeds
1 tablespoon yellow mustard seeds
1 tablespoon coriander seeds
1 tablespoon anise seeds
18 green cardamom pods, husked
1 tablespoon smoked paprika
4 pounds pork spareribs
1 tablespoon brown sugar
Salt to taste
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p118.119_Entrees_R1.indd 119
AVOCADO-MANGO RELISH
2 fresh, ripe California avocados,
divided
1 cup plain yogurt
1 garlic clove
1 green onion, halved lengthwise
and thinly sliced
1 jalapeo, seeded and minced
1 1/2 tablespoons minced
fresh cilantro
1 1/2 tablespoons minced fresh basil
1 tablespoon minced fresh chives
2 cucumbers, peeled and diced
1 mango, peeled and diced
Salt to taste
To prepare the ribs, toast cumin, mustard, coriander, anise and cardamom in
a skillet over medium heat, stirring frequently; cool. Grind in a spice grinder.
Transfer to a bowl. Stir in paprika.
Arrange spareribs on a baking sheet. Massage with some of the spice rub, cover
and refrigerate overnight. Remove 1 hour before cooking.
To prepare the relish, peel and chop 1 avocado and place in a food processor. Add
yogurt and garlic; puree. Transfer to a bowl and stir in onion, jalapeo and herbs.
Place in refrigerator; remove 1 hour before serving. Peel and dice second avocado;
add to mixture with cucumber, mango and salt.
Preheat oven to 350F. In a bowl, combine yogurt and brown sugar. Place foil on a
baking sheet and arrange ribs on foil. Brush ribs with yogurt mixture, then wrap
tightly in foil. Bake for 1 1/4 hours. Unwrap ribs; cool.
Preheat the grill. Grill ribs over medium heat until browned. Carve into individual
ribs and sprinkle with spice rub and salt. Serve with relish. Makes 4 servings.
Recipe provided by the California Avocado Commission.
119
8/13/09 9:34:36 AM
8/11/09 10:40:14 AM
Fettuccine Calabrese
New York Style Sausage
1 pound New York Style*
Italian sausage (hot
or mild), removed
from casings
1/4 cup butter
2 teaspoons crushed
fresh garlic
chopped shallots
3 cups sliced white mushrooms (10-15 medium)
1/4 cup white wine
1 cup half-and-half
1 cup diced fresh tomatoes
1 1/4 cups prepared
marinara sauce
Salt and pepper
1 pound fettuccine,
cooked until al dente
and drained
Grated Parmesan cheese
Cook sausage in olive oil in a skillet over medium

heat until crumbled and browned. Drain oil and
remove sausage to a dish.
Add butter, garlic, shallots and mushrooms to the
skillet. Cook over medium heat until tender and
lightly browned.
Add wine and cook until reduced. Stir in halfand-half.
Add cooked sausage, diced tomatoes and marinara
sauce to the pan and cook for about 5-7 minutes
over medium heat, stirring occasionally. Add basil
and salt and pepper to taste.
Pour over cooked fettuccine and toss. Garnish with
grated Parmesan. Makes 4-6 servings.
Sweet Sausage, Peppers, Onions

and Potatoes with Mixed Greens
Premio
1 pound Premio* sweet
Italian sausage, cut
into 1/2-inch chunks
1 large white onion,
thinly sliced
1 large red bell pepper,
seeded and sliced
1 pound small yellow
potatoes, parboiled for
5-7 minutes, skin on
crushed
Salt and pepper
5 cups arugula and
watercress or mixed
salad greens

Combine the first 5 ingredients in a large bowl. Toss
with salt and pepper to taste and olive oil. Spread on
a baking pan or sheet and roast for 15-20 minutes, or
until the sausage is cooked and veggies are tender.
Set aside and let cool to room temperature.
To prepare the dressing, combine all ingredients
and whisk.
In a salad bowl, combine salad greens and the roasted
sausage and vegetables. Add just enough dressing to
coat and toss to blend. Season to taste with salt and
pepper. Makes 4-6 servings.
DRESSING
1/ 2 cup olive oil
3 tablespoons Dijon
mustard
1 tablespoon light brown
sugar
2 tablespoons red
wine vinegar
Entres
121
8/11/09 10:40:15 AM
Broccoli Rabe and Sausage Frittata

Premio
1/ 2 cup finely diced onion
1/ 2 cup jarred or canned
pimientos, diced
1 cup diced cooked potatoes
2 cups chopped cooked broccoli rabe
1 pound Premio* sweet Italian
sausage, cooked and diced
(follow package directions
to precook)
1/4 cup chopped fresh basil, divided

1/4 cup chopped fresh chives, divided
Salt and pepper

8 large eggs, whisked
1 1/2 cups shredded cheese:
fontina, Cheddar, mozzarella or
a mixture, divided
1/4 cup grated Romano cheese
2 cups marinara sauce, heated,
for serving
Add pimientos, potatoes, broccoli rabe and sausage; cook, stirring, until
heated through.
Add half of the basil, half of the chives, and salt and pepper to taste; stir well.
Increase the heat to medium-high. Add eggs and 1 cup of shredded cheese;
stir to combine.
Sprinkle the remaining shredded cheese and the Romano on top.
Bake for 8-10 minutes, or until set. Remove from the oven and let cool for
10 minutes, or until the sides come away from the pan.
Slide onto a cookie sheet or platter, slice into wedges and sprinkle with the
remaining herbs.
Serve at room temperature with warm marinara sauce. Makes 4-6 servings.

On the stovetop, heat a large ovenproof casserole or skillet over medium heat.
Add olive oil and then onions and saut until soft.
122
8/11/09 10:41:05 AM
Home-Style Mexican Lasagna
Spambalaya Jambalaya
Kirkland Signature
Hormel
Cooking spray
8 ounces smoked or
fresh hot chorizo
sausage, diced
Vegetable oil
2 pounds organic lean
ground beef
2 tablespoons chili powder
Salt
2 organic red onions, sliced
2 organic red bell peppers,
seeded and sliced
1/ 2 cup chopped
organic cilantro
organic salsa Organic
16 6-inch soft corn
tortilla shells (or
soft flour tortillas)
1 cup organic sour cream
2 cups grated organic
Cheddar cheese
1 12-ounce can Spam*

Less Sodium, cubed
1 cup chopped onion
2/3 cup chopped green
bell pepper
1/ 2 cup chopped celery
2 garlic cloves, chopped
1 14 1/2-ounce can
tomatoes, cut up
1 10 1/2-ounce can
reduced-sodium
chicken broth
1/ 2 teaspoon dried
leaf thyme
6 drops hot pepper sauce
1 bay leaf
1 cup long-grain rice
fresh parsley
Entres
Preheat oven to 375F. Lightly coat a 12-by-9-by-2inch baking pan with cooking spray.
Saut chorizo in a little oil over medium heat. Add
beef and chili powder and cook thoroughly. Drain and
let cool. Add salt to taste.
Saut onions and peppers in a little oil over medium
heat until softened. Let cool, then mix in cilantro.
To assemble, spread 1/3 of the meat mixture in the
prepared pan. Top with 1 cup of salsa. Add a layer of
4 tortillas. Spread with 1/3 of the onion/pepper mix,
1/ 3 cup sour cream and a thin layer of grated cheese.
Repeat with 2 more layers. Top with the remaining
4 tortillas and grated cheese. Bake for 35-45 minutes,
or until heated through. Makes 9 servings.
Recipe created by Chef Brad Rombough.
In a large nonstick skillet or 3-quart nonstick saucepan,

saut Spam, onion, bell pepper, celery and garlic over
medium to medium-high heat until the vegetables
are tender.
Add tomatoes, chicken broth, thyme, hot pepper
sauce and bay leaf. Bring to a boil; stir in rice. Cover.
Reduce heat and simmer for 20 minutes, or until the
rice is tender.
Discard the bay leaf. Sprinkle with parsley.
Makes 6 servings.
123
8/11/09 10:41:06 AM
Italian Sandwiches
La Brea Bakery
4 La Brea Bakery* French
Demi Baguettes
8 slices mortadella
12 slices capicola
8 slices salami
8 pepperoncini, sliced
1 cup shredded iceberg lettuce
4 slices provolone cheese
124
VINAIGRETTE
(about 1 1/2 lemons)
1/ 2 tablespoon finely
chopped shallot
1/ 2 teaspoon kosher salt
Freshly cracked black pepper,
to taste
To prepare the vinaigrette, combine lemon juice and shallot in a small bowl and
let sit for about 10 minutes. Whisk in olive oil, salt and pepper. Adjust the lemon
juice and salt to taste.
Slice baguettes in half lengthwise. On the bottom half of each baguette, place a
layer of mortadella, followed by a layer of capicola and a layer of salami. Scatter
pepperoncini evenly over the meats.
In a small bowl, toss lettuce with 4 tablespoons of vinaigrette. Place the lettuce on
top of the pepperoncini. Top with provolone and close the sandwich. Makes 4 servings.
8/11/09 10:41:29 AM
South Beach Brisket

Horizon International
8- to 10-pound beef brisket
2 cups orange juice
2 cups applesauce
2 cups red wine
1 cup ketchup
2 packets Lipton onion
soup mix
2 tablespoons cornstarch

Place brisket in a Dutch oven. Stir together orange
juice, applesauce, wine, ketchup and soup mix;
add to the pot.
Set in the oven and cook 1 1/ 2 hours for every
5 pounds of meat, or until the brisket is tender.
Remove the brisket from the oven; let rest for 5 minutes
before cutting.
To make a gravy, remove 2 cups of the cooking liquid
to a small saucepan. Thicken with cornstarch mixed
with 1/ 4 cup cold water. Heat and stir gravy until
thickened, about 2 minutes. Makes 12-14 servings.
Grilled Spice-Rubbed
Loin Tip Steaks
Mortons of Omaha
3 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
2 teaspoons ground fennel
2 teaspoons ground
black pepper
1 tablespoon kosher salt
2 1/2 pounds loin
tip steaks
Flour tortillas, shredded
cheese, sour cream and
salsa, for serving
Combine the spices and salt and rub all over the
meat. Store for 24 hours in the refrigerator.
Preheat grill to medium-high.
Let the meat sit at room temperature for 30 minutes
while the grill is heating up.
Place the meat on the grill and cook for about 10
minutes per side for medium-rare (135F). When the
meat is done, remove it from the grill and let it rest
for 10 minutes before slicing.
Slice the meat thin across the grain. Serve with flour
tortillas, shredded cheese, sour cream and salsa.
Makes 6-8 servings.
Entres
125
8/11/09 10:41:30 AM
Beer-Lime Grilled Steaks

Market Source
Juice of 2 Market Source* limes
2 teaspoons honey
1 12-ounce bottle of your favorite
beer, dark or light
126
fresh cilantro
1 teaspoon salt
1 teaspoon ground black pepper
4 8-ounce steak fillets, butterflied
In a bowl, combine lime juice, honey, beer, garlic, cilantro, salt and pepper.
Mix until well blended.
Put steaks in a flat pan and pour the beer-lime mixture over the steaks.
Marinate for 45 minutes on each side.
Preheat the grill to medium.
Remove the steaks from the marinade, letting excess marinade run off. Place
the steaks on the grill and cook to desired temperature. Makes 4 servings.
8/11/09 10:42:14 AM
Fiery Bacon-Wrapped Filet Mignon

with Roasted Corn Ragout
Salisbury Steaks
Kirkland Signature/Tyson
1 1/2 pounds Natures

Premium* Organic
Ground Beef Organic
1 medium onion,
finely chopped
1/ 3 cup fresh
bread crumbs
1 egg, beaten
2 8-ounce jars beef gravy
(Boston Market or
Heinz), divided
1/4 cup finely chopped
fresh parsley
2 ears of corn, husked

2 ounces chipotle peppers
in adobo sauce
1/ 2 cup honey
4 8-ounce filets cut from
Kirkland Signature
beef tenderloin
12 slices Kirkland
Signature hickorysmoked bacon, divided
Salt and pepper
oil, divided
4 green onions, sliced
1 jalapeo pepper,
seeded and diced
2 cups shredded
green cabbage
Juice of 2 limes
Entres

Roast corn in the oven for 30 minutes. Cut off kernels
and reserve.
In a blender, puree chipotles in adobo sauce and honey.
Reserve half of the sauce.
Wrap each filet with 2 slices bacon, securing with
toothpicks. Season with salt and pepper. Heat 1
tablespoon oil in a saut pan over medium-high heat.
Add filets and sear for 3 minutes on each side. Sear
bacon for 1 minute. Brush with chipotle glaze, using
about half the sauce. Place filets in an ovenproof pan,
bake for 10 minutes and check internal temperature
for doneness: 145F for medium rare, 160F for
medium or 170F for well done.
To make the ragout, cut 4 slices bacon into 1/ 2-inch
pieces. Saut over medium-high heat until it starts to
crisp. Add 1 tablespoon oil, green onions and jalapeo; cook for 1-2 minutes. Add corn and cabbage and
cook for 3-5 minutes, or until cabbage starts to wilt.
Season with salt and pepper, cumin and lime juice.
Serve ragout with the filets and the reserved sauce.
Makes 4 servings.
Natures Premium
In a bowl, combine beef, onions, bread crumbs, egg,
1/ 2 jar of gravy and parsley. Mix well. Form into 4-6
oval patties and place in a baking dish. Pour the
remaining gravy over the meat.
Cover the pan with foil and bake for 45 minutes.
Remove the foil and bake for 15 minutes longer.
Makes 4-6 servings.
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8/11/09 10:42:15 AM
California Garlic Roast
Family Favorite Pot Roast
Christopher Ranch
Heinz/Lea & Perrins
5 pounds boneless
chuck roast
20 cloves Christopher
Ranch California
Garlic, peeled
1 12-ounce bottle beer
4 cups beef stock
1/ 2 cup cilantro leaves
2 sprigs fresh thyme
Leaves from 1 rosemary
sprig, chopped
1 bay leaf
Pinch of cinnamon
and nutmeg
1 teaspoon crushed
red pepper
10 small cipolline*
onions, peeled
8 carrots, peeled and cut
into 1-inch chunks
Salt and pepper
Rice, for serving

3 pounds boneless beef tip
or chuck roast
1 Wylers beef
bouillon cube
1 cup hot water
1/ 2 cup Lea & Perrins
1 cup Heinz ketchup
2 tablespoons Heinz apple
cider vinegar
128
In a Dutch oven, brown roast in olive oil over medium

heat. Add garlic and saut lightly (do not burn!).
Use beer to deglaze the pan, scraping bits from
the bottom.
Add stock and all the seasonings and bring to a boil.
Reduce the heat, cover and simmer for 90 minutes,
turning the meat every 20 minutes.
Add onions and carrots and simmer for 60 more
minutes, turning the meat every 20 minutes. If the
liquid reduces too much, add more stock. Season to
taste with salt and pepper.
Serve over rice. Makes 6 servings.
Coat a large saucepan with cooking spray.

Brown beef roast in the pan over medium-high heat
for 4-5 minutes.
Add bouillon and hot water to the pan; bring to a
boil. Reduce the heat to low, cover and simmer
for 1 hour.
Stir in Worcestershire sauce, ketchup, vinegar and
sugar. Continue to simmer, covered, for an additional
1 1/ 2-2 hours, turning occasionally, until the meat is
tender. Makes 8 servings.
* Cipolline are traditional Italian onions with a flat, oval shape,

ranging from 1 to 3 inches in diameter.
8/11/09 10:42:36 AM
Pot Roast Shepherds Pie

Mortons of Omaha
1 Mortons of Omaha All
Natural Beef Pot Roast
1/ 2 cup frozen peas
1/ 2 cup frozen
sliced carrots
1/ 2 cup frozen corn
1 cup prepared beef gravy
16 ounces prepared
mashed potatoes
Top Brass/Farm Fresh Direct

Remove pot roast from the bag. Save the gravy
from the bag and also wipe off any of the gravy on
the meat and set aside. Dice the meat into small
(1/4 inch) pieces.
In a bowl, mix together the diced meat, peas, carrots,
corn, 1 cup gravy and the reserved gravy. Transfer to
a baking dish. Spread mashed potatoes over the
meat mixture.
Bake for about 45 minutes, or until the meat mixture
starts to bubble. Makes 4-6 servings.
Entres
Potato Lasagna
Cooking spray
2 medium russet,
white or yellow-flesh
potatoes, or 3-4 small
red potatoes
1 15-ounce can
pizza sauce
1 pound 85% lean
ground beef
1/ 2 teaspoon salt
1/ 2 teaspoon black pepper
1 1/2 cups shredded
mozzarella cheese
1/4 cup grated
Parmesan cheese
Coat a 1-quart microwave-safe dish with cooking spray.

Cut potatoes into 1/4-inch-thick slices.
Spread 2 tablespoons pizza sauce in the bottom of
the prepared dish. Arrange half the potatoes in a
single layer on top of the sauce. Crumble half the beef
evenly over the potatoes. Season with half the salt
and pepper. Sprinkle with half the mozzarella and
half the remaining pizza sauce.
Repeat layers with the remaining potatoes, beef, salt,
pepper, mozzarella and pizza sauce. Sprinkle
Parmesan over the top.
Cover tightly with a lid or plastic wrap. Microwave on
high for 20 minutes (cooking time may vary depending
on your microwave), or until the potatoes and beef
are done. Let sit for 2 minutes in the microwave. Use
oven mitts or tongs to remove from the microwave.
Remove plastic wrap carefully to prevent burns from
steam. Makes 4 servings.
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8/11/09 10:42:38 AM
Veal Meat Loaf

Plume De Veau
Cooking spray
ground veal
2 eggs
1/4 cup ketchup
3/4 cup Italian seasoned
bread crumbs
1 packet onion soup mix
5 slices Swiss cheese
5 slices bacon (optional)
Preheat oven to 325F. Coat a baking pan with cooking spray.

In a bowl, combine ground veal, eggs, ketchup, bread crumbs and onion soup
mix; blend well.
Flatten the mixture to about 3/4 of an inch. Place cheese slices in the middle.
Fold the ends over first and then the left and right sides so that the cheese is
completely covered.
Place the meat loaf in the center of the prepared pan. Lay bacon slices over the top.
Bake for 45 minutes, or until the internal temperature is 160F. Makes 4 servings.
130
8/11/09 10:43:21 AM
Connies Veal Cutlets

Plume De Veau
2 eggs
1 cup grated Pecorino Romano
cheese, divided
Italian seasoned bread crumbs
veal cutlets
Vegetable oil
2 hard-boiled eggs, chopped
1/2 cup pine nuts

1/2 cup chopped parsley
Salt and pepper
1 head of garlic, peeled and sliced
1 cup sliced green onions
1 28-ounce can plum
tomatoes, crushed
Beat eggs in a shallow bowl; stir in cup grated cheese.

Place bread crumbs in another shallow bowl.
Dip veal cutlets in the egg mixture and then coat with bread crumbs.
Heat a frying pan over medium-high heat with enough oil to coat the pan.
Entres
Fry the veal cutlets for 2 minutes on each side. Remove from the pan and
drain on paper towels.
In the center of each cutlet, place some chopped egg, pine nuts, chopped
parsley, grated cheese, and salt and pepper to taste. Roll up the cutlets and
secure with toothpicks.
Coat the frying pan with oil, add garlic and green onions, and saut over mediumhigh heat for about 2 minutes. Add tomatoes and cook over low heat for 20 minutes.
Place the rolled veal cutlets in a roasting pan, pour the tomato sauce over all and
bake for 15 minutes, or until heated through.
Sprinkle with chopped parsley to serve. Makes 4 servings.
Recipe developed by Connie Slater.
131
8/11/09 10:43:22 AM
Stuffed Rib Veal Chops

Plume De Veau
1 cup balsamic vinegar
4 Plume De Veau*
veal rib chops
8 slices prosciutto
4 slices mozzarella cheese
Cooking spray
3 mushrooms, sliced
1 head of garlic, peeled
and sliced
1/ 2 teaspoon salt

Pour balsamic vinegar into a saucepan and simmer
until reduced by half.
Cut a pocket in the side of each veal chop. Stuff with
2 slices of prosciutto and 1 slice of mozzarella; secure
with a toothpick.
Coat a frying pan with cooking spray and sear the
chops over medium-high heat on both sides.
Brush the chops generously on both sides with half of
the reduced balsamic vinegar.
Coat a baking pan with cooking spray. Place the 4
stuffed veal chops, mushrooms and garlic in the pan.
Add salt and pepper. Pour the remaining reduced
balsamic vinegar over all.
Bake for 25 minutes, or until the internal temperature is 145F, basting frequently. Makes 4 servings.
Pesto Chicken with

Sun-Dried Tomatoes
Kirkland Signature/Perdue
4 ounces oil-packed sundried tomato halves
1 container (about
7 ounces) prepared
basil pesto
4 Kirkland Signature/
Perdue* Individually
Wrapped Frozen
Boneless, Skinless
Chicken Breasts
1/ 3 cup chicken broth
8 ounces linguine, cooked
according to package
directions, and
kept warm
Grated Parmesan cheese
(optional)
Drain and chop sun-dried tomatoes. Combine tomatoes

with pesto in a small bowl.
Cook chicken in a large skillet according to package
directions. Remove to a platter, cover and keep warm.
Wipe the skillet with a paper towel. Reduce the heat
to low. Add the pesto mixture and chicken broth;
cook, stirring, just until softened and heated through.
Combine half of the pesto mixture with the hot
cooked linguine and toss to coat.
Serve the chicken with the linguine, spooning the
remaining pesto mixture over the chicken. Sprinkle
with grated Parmesan. Makes 4 servings.
132
8/11/09 10:43:46 AM
Rosemary-Scented
Grilled Chicken
Kirkland Signature/Filippo Berio
1 large chicken, at least 3 1/2
pounds, cut into quarters
1/ 3 cup Kirkland Signature Filippo
Berio Organic Extra Virgin Olive
Oil, plus more for brushing
the grill Organic
3 tablespoons fresh lime juice
3 tablespoons minced green onion
1/ 2 tablespoon chopped
fresh oregano
Entres
1 tablespoon chopped fresh

rosemary leaves
1/ 2 teaspoon kosher salt
1/ 2 teaspoon freshly ground
black pepper
4 rosemary sprigs
1 lime, cut into 4 wedges
Place chicken in a gallon-size resealable bag.

Combine 1/3 cup olive oil, lime juice, green onion, oregano, chopped rosemary,
salt and pepper. Pour over the chicken. Shake the bag to coat chicken, and press
out the air as you seal it. Refrigerate for 3-5 hours.
Soak rosemary sprigs in water for at least 30 minutes.
Lightly oil the grill grate with olive oil. Preheat the grill. When the grill is ready,
place rosemary sprigs on the grate.
Place chicken bone-side down on the grill (near rosemary sprigs) about 4 inches
above the coals, and cook for 12 minutes, basting frequently with the marinade.
Turn and grill for 12 minutes more. Do not baste during the last 5-6 minutes of
grilling. The chicken is done when juices no longer run pink.
Serve with lime wedges. Makes 4 servings.
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8/11/09 10:43:47 AM
Smoky Tomato Chicken Breasts

with Mediterranean Couscous
Kirkland Signature/Tyson
1 1/2 tablespoons
smoked paprika
1 teaspoon salt
3/4 teaspoon
ground pepper
4 Kirkland Signature/
Tyson boneless, skinless
chicken breasts
1 teaspoon vegetable oil
1/ 2 medium onion, cut
in small dice
1 14 1/2-ounce can
diced tomatoes
COUSCOUS
5 tablespoons dried currants
5 tablespoons
golden raisins
1/4 teaspoon
ground cinnamon
1/ 8 teaspoon turmeric
1/ 2 teaspoon salt
1 cup couscous
1/4 cup pistachios
1/ 2 tablespoon chopped
fresh mint
134
Blend paprika, salt and pepper; season the chicken.

Heat oil in a large saut pan over medium-high heat.
Add chicken and sear for 3 minutes on one side. Turn
chicken over, add onions to the pan and cook for
3 minutes. Add garlic and cook for 30 seconds.
Reduce heat to medium-low; add tomatoes and
chicken broth. Simmer until the sauce thickens and
the chicken is cooked (165F).
To prepare the couscous, combine chicken broth,
currants, raisins, cinnamon, turmeric and salt in a
saucepan and bring to a boil. Stir in couscous and
pistachios. Remove from heat, cover and let sit for 5
minutes, or until the broth is absorbed. Add mint and
fluff with a fork.
Serve the couscous with the chicken. Makes 4 servings.
Cherry Olive Moroccan-Style Chicken

Grant J. Hunt Company
1 large onion, halved and
thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon grated
fresh ginger
2 teaspoons paprika
1 1/2 teaspoons
ground cumin
1 teaspoon ground
cinnamon
1 14-ounce can low-fat
chicken broth
2 (about 1 1/2 pounds)
chicken breast halves,
cut in half
2 (about 12 ounces)
chicken drumsticks
2 (about 12 ounces)
chicken thighs
1 lemon, cut into 8 wedges
1 1/2 cups pitted
Northwest*
cherries, divided
3/4 cup pitted green olives
Heat oil in a large skillet over medium-high heat.

Add onions and sprinkle with salt and pepper. Saut
for 6-8 minutes, or until golden brown. Add garlic,
ginger, paprika, cumin and cinnamon; cook, stirring,
for 1 minute. Add chicken broth and bring to a boil.
Season chicken with salt and pepper. Add chicken
and lemon wedges to the pan; return to a boil. Cover,
reduce heat and simmer for 20-30 minutes, or until
chicken is cooked. Remove chicken from the pan;
keep warm.
Add 1/ 2 cup cherries, olives and lemon juice to the
pan. Increase heat to high and cook, uncovered, for
5-10 minutes, or until slightly thickened. Add 1 cup
cherries and simmer for 1 minute. Pour sauce over
the chicken. Makes 4-6 servings.
Tip: When cherries arent available, substitute Blue
Goose* Italian prune plums. Pit and cut into wedges
to measure 1 1/ 2 cups.
8/11/09 11:25:04 AM
Chicken Breasts with

Citrus-Basil Pan Sauce
Sunkist Growers
2 Sunkist grapefruits*
1/4 cup plus 1 teaspoon
flour, divided
1/ 2 teaspoon salt
1/ 2 teaspoon ground white pepper
4 boneless, skinless chicken breast
halves (about 1 pound)
3 tablespoons vegetable oil

1 shallot, diced
1/ 2 cup freshly squeezed Sunkist
orange** juice
6 fresh basil leaves, torn into bits
Fresh basil leaves, for garnish
Juice 1 grapefruit. Peel the other grapefruit and cut the segments away from
the membrane. Set aside.
Mix 1/4 cup flour with salt and pepper. Coat chicken in the flour mixture, shaking
off excess.
Heat oil in a large skillet over medium heat. Add shallot and cook for 1 minute, until
soft. Add chicken and cook for about 3-4 minutes on each side, browning evenly.
In a small bowl, combine grapefruit juice and orange juice, then whisk in 1 teaspoon
flour until there are no lumps. Pour into the pan, stir well and reduce the heat to
low. Cover and simmer for 5-10 minutes, or until the chicken is cooked through
and the sauce is slightly thickened.
Gently stir in basil and grapefruit segments.
Serve the chicken with the sauce and garnish with basil leaves. Makes 4 servings.
* Use Sunkist grapefruit, Pummelo, Oro Blanco or Melo Gold.
** Use Sunkist Navel, Valencia or Cara Cara oranges.
Entres
135
8/11/09 11:25:05 AM
Jerk Chicken with

Spicy Mango Topper
Freska Produce
2 ripe Freska mangoes,
peeled, pitted and cut
into 1/4-inch dice
1/4 cup lime juice
2 tablespoons
brown sugar
red pepper
1/4 teaspoon garlic
powder
1/4 teaspoon ground
cinnamon
1/4 teaspoon ground
allspice
4 boneless, skinless
chicken breast halves,
flattened slightly
(about 1 1/2 pounds)
2 tablespoons Jamaican
jerk seasoning blend
1 lime, cut in half
136
In a medium bowl, stir together mangoes, lime juice,

brown sugar, red pepper, garlic powder, cinnamon
and allspice. Set aside.
Preheat the grill.
Rinse chicken and pat dry. Sprinkle on both sides with
jerk seasoning and let stand for 10 minutes.
Cook chicken on a well-oiled grill over medium heat
for about 5-7 minutes on each side, or until cooked
through.
Remove from the grill and squeeze lime halves over
the chicken. Serve with mango topper.
Makes 4 servings.
Mango Barbecued Chicken

Profood
25-30 strips Philippine
Brand* dried mango
3 tablespoons apple
cider vinegar
2 tablespoons dark
brown sugar
1/4 cup ketchup
breast halves
Preheat the grill.

Soak dried mango in hot water for about 5 minutes,
or until tender.
Combine mango, vinegar, brown sugar, garlic and
ketchup in a food processor and blend until smooth.
Brush chicken with some of the sauce and grill over
medium-high heat, basting with the sauce, until it is
fully cooked. Makes 6 servings.
Tip: To cook in the oven, cover the chicken with
sauce and bake at 350F for 30 minutes. Or cook in a
slow cooker on low for 6-8 hours.
8/11/09 11:25:59 AM
Chipotle Honey
Tangerine Glazed Chicken
Seald Sweet
1 cup fresh tangerine juice
(about 3 Seald Sweet*
tangerines)
1/ 3 cup chopped fresh parsley
1/ 3 cup chopped fresh cilantro
fresh thyme
peeled fresh ginger
3 tablespoons unseasoned
rice vinegar
2 tablespoons finely grated
tangerine peel
1 tablespoon coarse kosher salt
breast halves
Salt
Whisk the first 9 ingredients together. Place chicken

in a dish and add the marinade, turning to coat.
Cover and chill for 4 hours, turning occasionally.
To prepare the glaze, boil juice, honey and soy sauce
in a medium saucepan until reduced to 2/3 cup,
about 20 minutes. Mix in grated tangerine peel
and chipotles.
Preheat the grill.
Remove chicken from the dish and discard the
marinade. Sprinkle the chicken with salt to taste
and grill over medium-low heat until nearly cooked
through, turning for even cooking, about 20 minutes.
Brush the chicken with glaze and grill for 2 minutes
on each side. Makes 6 servings.
Thai Chicken Fettuccine

Campbells
1 tablespoon vegetable oil
1 pound boneless, skinless
chicken breast, cut
into strips
1 cup Pace* picante sauce
1/4 cup chunky
peanut butter
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon soy sauce
ginger
3 cups hot cooked
fettuccine (16 ounces)
Chopped fresh cilantro
(optional)
Heat oil in a skillet over medium-high heat. Add

chicken and cook for 5 minutes, until its lightly
browned, stirring often.
Stir in picante sauce, peanut butter, honey, orange
juice, soy sauce and ginger. Cook and stir until the
chicken is cooked through.
Add fettuccine. Toss the mixture until evenly coated.
Top with cilantro if desired. Makes 4 servings.
GLAZE
2 cups fresh tangerine juice
(about 6 Seald Sweet*
tangerines)
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated
tangerine peel
2 teaspoons minced canned
chipotle peppers in
adobo sauce
Entres
137
8/11/09 11:26:01 AM
Walnut Pesto Penne with

Grilled Chicken
California Walnuts
3 cups packed fresh basil leaves
3 large garlic cloves
2/3 cup Kirkland Signature walnuts,
lightly toasted, divided
1/ 3 cup extra-virgin olive oil
1/ 3 cup freshly grated Parmesan
cheese, plus more for topping
Salt and pepper

Cooking spray
breast halves
1 pound penne pasta
1/ 2 cup chopped sun-dried tomatoes
(optional)
smooth paste, transfer to a bowl and stir in Parmesan. Season to taste

with salt and pepper.
Chop the remaining 1/3 cup walnuts; set aside.
Preheat grill to medium. Coat the grill rack with cooking spray.
Sprinkle chicken with salt and pepper to taste. Grill for 10 minutes, or
until done, turning once. Cut into bite-size pieces and keep warm.
Cook pasta according to package directions. Drain.
In a large bowl, combine pasta, pesto, chicken and sun-dried tomatoes.
Stir until evenly coated.
Top each serving with Parmesan and chopped walnuts. Makes 6 servings.
To make the walnut pesto, place basil leaves and garlic in a food processor or
blender and mix well. Add 1/3 cup walnuts and continue to blend until the nuts are
finely ground. With the machine running, drizzle in olive oil. When you have a
138
8/11/09 11:26:48 AM
Chicken and Mushroom Manicotti
Chicken Cacciatore
Kirkland Signature
Classico
4 tablespoons olive
oil, divided
4 ounces shiitake
mushrooms, cut in
1/4-inch dice (2 cups)
4 ounces domestic
mushrooms, cut in
1/4-inch dice (2 cups)
2 tablespoons
Kirkland Signature
dried, chopped onion
1 tablespoon
Kirkland Signature
California granulated
garlic
fresh thyme
fresh oregano
2 teaspoons Kirkland
Signature pure sea salt
2 cups heavy cream
6 cups Alfredo
sauce, divided
2 tablespoons
grated Pecorino
Romano cheese
2 pounds ground chicken
24 manicotti or cannelloni
shells, cooked per
package directions
2 1/2 tablespoons flour

1 1/2 teaspoons Italianstyle seasoning
(about 1 1/ 3 pounds)
2 cups sliced fresh
mushrooms
1 32-ounce jar Classico
Tomato & Basil
Pasta Sauce
1 1/ 3 cups shredded
mozzarella or
provolone cheese
8 ounces fettuccine,
cooked according to
package directions
Entres
Heat 2 tablespoons olive oil in a saut pan over

medium-high heat. Add mushrooms and chopped
onion; saut until mushrooms are soft. Add garlic,
thyme, oregano, salt and cream. Simmer until the
cream is reduced by half. Add 3 cups Alfredo sauce
and grated cheese; whisk until well blended.
Set aside.
Heat 2 tablespoons olive oil in a saut pan over
medium-high heat. Add ground chicken and cook,
stirring to break up into small crumbles. Add 3 cups
Alfredo sauce.
Place chicken mixture in a piping bag. Pipe the mixture
into the cooked pasta, being careful not to split the
shells. Place evenly in a buttered baking dish.
Top evenly with the mushroom sauce. Cover with
parchment and foil. Bake for about 20 minutes, or
until the internal temperature is 165F.
Makes 12 servings.
In a shallow dish, combine flour and Italian-style

seasoning. Coat chicken with the mixture.
Heat olive oil in a large skillet over medium-high
heat. Add chicken and cook until browned. Remove
chicken from the skillet.
Add mushrooms and onion to the skillet; cook, stirring,
until tender.
Add pasta sauce and chicken to the skillet; cover
and simmer for 15 minutes, or until the chicken is
fully cooked.
Top each chicken breast with cheese. Serve with hot
pasta. Makes 4 servings.
139
8/11/09 11:26:49 AM
Sweet Pepper Fajitas

BC Hot House
oil, divided
chicken breast, cut
into thin strips
1 garlic clove, crushed
1 teaspoon finely chopped
fresh ginger
2 teaspoons sesame seeds,
white or black
1 tablespoon soy sauce
1/4 white onion, cut into
long strips
1 each BC Hot House*
sweet red, yellow and
orange pepper, cut into
long strips
Heat 1 tablespoon oil in a wok over high heat. Add

chicken and cook, stirring often, for 30 seconds. Add
garlic, ginger and sesame seeds; cook for 1 minute.
Add soy sauce and cook for 1 minute. Transfer the
mixture to a bowl.
Wipe out the wok and return to high heat. Add 1
tablespoon oil. When oil is hot, add onions and cook
for 1 minute, stirring often. Add peppers and cook,
stirring often, until they begin to soften, about
3 minutes. Return chicken to the pan and cook for
30 seconds. Pour the mixture into a serving bowl.
Serve immediately with accompaniments.
Makes 2 servings.
Whole Grain Santa Fe

Chicken Quesadillas
Mars Foods
1 8 1/2-ounce pouch Uncle
Bens* Ready Whole
Grain Medley Santa Fe
4 whole wheat tortillas,
burrito size
1 cup shredded
Monterey Jack
6 ounces packaged
precooked chicken
breast strips
Cilantro, for garnish
Prepared guacamole,
for serving
Heat rice in the microwave according to package

directions.
Making 1 quesadilla at a time, heat a tortilla in a
large skillet over medium-high heat. Sprinkle with a
quarter of the cheese, 4 chicken strips and a quarter
of the rice.
Fold the tortilla in half and continue to heat on both
sides until the cheese has melted.
Garnish with cilantro and serve with guacamole.
Makes 4 servings.
ACCOMPANIMENTS
Soft tortilla shells
Red tomato salsa
Sour cream
Guacamole
Mixed shredded
Monterey Jack and
Cheddar cheese
140
8/11/09 11:28:13 AM
Turkey, Spinach and Apple Wraps

Boskovich Farms/Fresh Innovations
of California
1 tablespoon mayonnaise
(for a healthier option, use
reduced-fat mayonnaise)
2 teaspoons mustard
2 whole wheat tortillas or
lavash* wraps
Entres
2 cups Fresh n Quick spinach leaves

4 slices turkey breast
(approx. 4 ounces)
8 slices Prize Slice** organic sliced
apples, Organic
sliced very thin
Combine mayonnaise and mustard. Spread on the wraps.

Top with a layer of spinach leaves and turkey. Lay apple slices lengthwise
across the turkey.
Fold over one end of each wrap, then the two sides. Roll as tightly as possible
toward the opposite side. Cover each wrap tightly in plastic wrap and refrigerate
for up to 4 hours before serving.
To serve, cut each wrap in half. Makes 2 servings.
* Lavash is a thin, soft flatbread popular in Middle Eastern countries.
** Brands may vary by region; substitute a similar product.
141
8/11/09 11:28:15 AM
8/11/09 11:49:48 AM
Sweet Curry Chicken Salad

Four Star Fruit
1/ 2 cup plain low-fat yogurt
1/4 cup sour cream
2 tablespoons honey
1/ 2 teaspoon mild
curry powder
1/4 teaspoon salt
2 cups cubed cooked chicken
1 cup Four Star Fruit
crimson seedless grapes,
cut into quarters
1/4 cup diced celery
1 small apple, peeled,
cored and shredded
Pita bread or wraps,
for serving
Whisk yogurt, sour cream, honey, curry powder and

salt in a small bowl until smooth; set aside.
Mix chicken, grapes, celery and shredded apple in a
medium bowl.
Pour the sauce over the chicken mixture and stir
to combine.
Use as a filling for pita bread or wraps, or as a
luncheon salad. Makes 6 servings.
Pesto-Rubbed Turkey Breast

Willow Brook
1 Willow Brook Kettle
Fried Turkey Breast
6 ounces prepared basil
pesto, divided

Remove turkey from the wrapper. Place in a baking
dish. Using a knife, score the top of the breast in a
diamond pattern 1/8 inch deep.
Spread half of the pesto over the top of the breast.
Loosely cover the turkey with foil.
Bake for 35 minutes. Remove the foil and spread on
the rest of the pesto. Return to the oven for 10-15
minutes, or until the turkey is hot. Remove from the
oven and let rest for 10 minutes before slicing.
Tip: Serve with roasted potatoes and tomato salad.
Entres
143
8/11/09 11:49:49 AM
Asian Mushroom Lettuce Wraps

Foxy Vegetables
2 tablespoons
vegetable oil
1 pound ground chicken or
diced boneless, skinless
chicken thigh meat
3 cups finely chopped
white mushrooms
1/ 2 teaspoon
ground ginger
1 1/2 tablespoons
crushed garlic
1/ 3 cup soy sauce
1/ 3 cup hoisin sauce
1/ 3 cup rice vinegar
1 Foxy romaine heart or
1 head Foxy iceberg
lettuce, leaves
separated
GARNISHES
Grated carrots
Diced cucumbers
Chopped peanuts
Chopped fresh mint
Peanut sauce
Hot chili oil
144
Heat vegetable oil in a large skillet over medium-high

heat. Add chicken and stir, breaking ground chicken
into small pieces. Stir in mushrooms, ginger and
garlic. Continue to stir and cook for about 4-5 minutes,
or until the mushroom liquid has evaporated.
Stir in soy sauce, hoisin sauce and vinegar. Reduce
the heat and simmer for about 4-5 minutes to blend
flavors. Transfer to a serving bowl.
Arrange lettuce leaves on a platter. Spoon the filling
into the lettuce leaves and garnish as desired.
Makes 6 servings.
Chicken Satay with

Spicy Peanut Sauce
Skippy
1 cup Wish-Bone* Italian
Dressing, divided
1 tablespoon firmly
packed brown sugar
1 tablespoon finely
chopped cilantro
1 tablespoon finely
chopped fresh ginger
(about 1 1/4 pounds),
pounded thin and cut
into thin strips
1/ 2 cup Skippy* Creamy
Peanut Butter
1/4 teaspoon curry powder
1/4 teaspoon ground
red pepper
CUCUMBER RELISH
1 large cucumber, peeled,
seeded and diced
red onion
1/4 cup Wish-Bone*
Italian Dressing
1 tablespoon finely
chopped cilantro
To make a marinade, combine 1/ 2 cup Italian

dressing, brown sugar, cilantro and ginger.
Place chicken in a large, shallow nonaluminum baking
dish. Pour 1/4 cup marinade over the chicken; turn to
coat. Cover and marinate in the refrigerator, turning
occasionally, for 30 minutes to 3 hours. Refrigerate
the remaining marinade.
Blend peanut butter, 1/ 2 cup Italian dressing, curry
powder and red pepper; refrigerate until ready to serve.
To prepare the relish, combine all ingredients;
refrigerate until ready to serve.
Preheat the grill or broiler.
Remove chicken from the marinade, discarding marinade. Thread chicken onto skewers. Grill or broil chicken,
turning once and brushing frequently with refrigerated
marinade, until chicken is thoroughly cooked.
Serve with peanut sauce and Cucumber Relish.
Makes 4 servings.
Nutritional information: Each serving (not
including relish) has 360 calories, 35 g protein, 9 g
carbohydrates, 20 g fat, 0 g saturated fat, 85 mg
8/11/09 11:50:10 AM
Grilled Salmon with

Blueberry-Cabernet Coulis
Meduri Farms
6 salmon fillet portions
Salt and pepper
1 3/4 cups Kirkland Signature
dried blueberries
2 cups Cabernet Sauvignon or
other dry red wine
2 tablespoons minced shallots

2 tablespoons minced fresh ginger
1 1/2 tablespoons sugar
1 tablespoon butter
Julienne-sliced fresh ginger and
parsley sprigs, for garnish
To prepare the coulis, place blueberries in a food processor or blender and chop
into small pieces. Add wine and blend until pureed.
Pour the puree into a saut pan and add shallots, ginger and sugar. Bring to a boil
over medium-high heat and cook, stirring constantly, until reduced to about 1 cup
(approx. 7 minutes). Remove from the heat and stir in the butter until melted.
Remove the salmon from the grill, spoon the coulis over the top, and garnish with
ginger and parsley. Serve immediately. Makes 6 servings.
Preheat the grill.

Season salmon with salt and pepper to taste. Grill skin side down over direct
medium heat (350-450F) for about 10 minutes, then turn and grill for about
2 minutes longer, or until cooked to taste.
Entres
145
8/11/09 11:50:12 AM
Henriettes Salmon
with Tomato Sauce
Kirkland Signature/Marine Harvest
4 Kirkland Signature frozen salmon
portions, thawed
4 tablespoons bread crumbs
4 tablespoons chopped fresh chives
4 tablespoons butter, melted
Salt and pepper
TOMATO SAUCE
chopped shallots
146
1 red or green chili pepper, minced

1 1/2 cups peeled and chopped
fresh tomatoes
1 teaspoon honey
1 teaspoon vinegar
Salt
2 teaspoons chopped fresh
basil leaves

Place thawed salmon in a greased baking pan.
In a small bowl, mix bread crumbs, chives, melted butter, and salt and pepper
to taste. Spread evenly over the salmon.
Bake the salmon for about 10 minutes, or until cooked to taste.
To prepare the tomato sauce, heat olive oil in a medium skillet over medium heat.
Add shallots, chili pepper and garlic and saut until the shallot is just soft.
Add tomatoes, honey, vinegar and salt to taste. Cook, uncovered, for 10 minutes,
or until most of the liquid has evaporated. Stir in basil.
To serve, garnish salmon with the tomato sauce. Makes 4 servings.
8/11/09 11:51:49 AM
Salmon in Citrus Emulsion

AquaChile
1/ 4 cup orange juice
1/ 4 cup grapefruit juice
1 1/2 tablespoons
lemon juice
3 tablespoons
Dijon mustard
2 fresh AquaChile*
salmon portions,
6 ounces each
Salt
3 tablespoons heavy cream
McCormick
Pour orange juice, grapefruit juice and lemon juice
into a saucepan large enough to hold the salmon in
one layer. Add butter and mustard, and then simmer
until reduced by half.
Sprinkle each salmon portion with a pinch of salt.
Place salmon in the saucepan and cook over low to
medium heat for 5 minutes, turning halfway
through. Remove and set aside.
Add cream to the pan and simmer over medium
heat until the sauce has the desired consistency.
Return salmon to the pan and heat for 1 minute.
Makes 2 servings.
Entres
Citrus Salmon with Orange Relish

1/4 cup orange juice

1 1/2 teaspoons
McCormick* Gourmet
Collection thyme
leaves, divided
4 salmon fillets
(about 1 pound)
1 tablespoon brown sugar
1 teaspoon McCormick*
Gourmet Collection
paprika
1/ 2 teaspoon salt
ORANGE RELISH
orange peel
2 seedless oranges,
peeled, sectioned and
cut into 1/2-inch pieces
red bell pepper
1 tablespoon honey
red onion
fresh parsley
1/ 2 teaspoon McCormick*
Gourmet Collection
ground ginger
Mix orange juice, olive oil and 1 teaspoon of the

thyme in a large glass dish. Add salmon; turn to coat
well. Refrigerate for 30 minutes. Remove from the
marinade. Discard any remaining marinade.
To prepare the orange relish, combine all ingredients
and stir to blend.
Mix brown sugar, paprika, remaining 1/ 2 teaspoon
thyme and salt. Rub salmon evenly with the paprika
mixture. Place on a foil-lined baking pan.
Bake for 10-15 minutes, or until cooked to taste.
Serve with relish. Makes 4 servings.
354 mg sodium.
147
8/11/09 11:51:50 AM
In a Heartbeat Sauted
Orange Ginger Salmon
Camanchaca
1/ 2 teaspoon freshly
ground black pepper
1 tablespoon peeled and
chopped fresh ginger
4 6-ounce boneless,
skinless Camanchaca*
Atlantic salmon portions
3 tablespoons ponzu sauce
(see note)
1 orange, peeled and
sliced, with each
slice cut in half (or
substitute 1/2 cup fresh
orange juice with pulp)
Heat olive oil in a nonstick pan over medium-high

heat. Add pepper and ginger and saut for about
2 minutes.
Add salmon and sear for about 1 minute on each side.
Add ponzu sauce, lower the heat to medium and
cook for 2 minutes.
Add orange slices and cook over medium-high heat
for 2 minutes, or until the salmon is cooked to taste.
Transfer the salmon to plates and garnish with
orange slices. Makes 4 servings.
Note: Ponzu sauce, common in Japanese cuisine,
is known for its distinctive sweet, sour and slightly
salty flavor.
Grilled Fish and Peppers

JC Seafood/Sal Mar
4 6-ounce portions
Norwegian
Atlantic salmon
6 tablespoons white wine
6 tablespoons Mr.
Yoshidas Original
Gourmet Sauce
black pepper
3-4 sweet mini peppers,
sliced into strips
Preheat the grill.

Place each fillet on an individual 8-by-10-inch piece
of aluminum foil skin-side down.
Mix wine, olive oil and Mr. Yoshidas sauce in a bowl.
Brush over the top of each fillet.
Season with salt and pepper to taste.
Lay pepper slices over the fish. Fold the sides of the
foil to enclose the fish, sealing the packets.
Place on the grill over medium heat for 6 minutes, or
until cooked to taste. Remove from the foil and serve
with a salad or pasta. Makes 4 servings.
148
8/11/09 11:52:16 AM
Captain Johns Salmon

with Maple Mustard Sauce
Icicle Seafoods
4 6-ounce Atlantic or sockeye
salmon portions, skin removed
Salt
Pepper
3 tablespoons water
Entres
2 tablespoons pure maple syrup

2 tablespoons Dijon mustard
2 garlic cloves, finely chopped
2 teaspoons mustard seed
1/4 cup chopped scallion greens
Pat salmon dry and season to taste with salt and pepper.
In a large nonstick skillet, heat oil over medium-high heat until hot but not
smoking. Place salmon in the pan and saut, turning once, until just cooked
through, 3-4 minutes per side. If necessary, cook in 2 batches. Transfer to a
platter, cover and keep warm.
Remove the skillet from the heat and let cool for about 1 minute. Add water,
maple syrup, mustard, garlic, mustard seed and scallions to the pan and whisk
together. Add salt and pepper to taste.
Pour the sauce over the salmon and serve. Makes 4 servings.
149
8/11/09 11:52:18 AM
Wild Alaskan Sockeye Salmon

and Alaskan King Crab with
Wilted Spinach Oscar-Style
Trident Seafoods
4 tablespoons
butter, divided
4 sockeye or coho salmon
fillet portions
Salt and black pepper
1 tablespoon fresh
lemon juice
2 tablespoons
whipping cream
1 cup king crab meat
olive oil
4 garlic cloves, sliced
1 pound clean spinach,
stems removed
Coarse salt
150
In a skillet, heat 2 tablespoons butter over medium

heat. Season salmon with salt and pepper to taste.
Place the fish in the skillet skin side down and cook
for 4-5 minutes, or until the skin is crispy. Turn off the
heat, turn fillets over and let sit in the pan for 2-3
minutes to finish cooking. Remove to a serving plate.
Add lemon juice, 2 tablespoons butter and cream
to the pan. Cook over medium heat, stirring, for
1 minute. Stir in crab and turn off the heat.
Meanwhile, add olive oil and garlic to a large skillet.
Cook over medium heat until the garlic is cooked
through. Remove garlic.
Add spinach to the pan, turning to wilt. Season to
taste with coarse salt and pepper.
Immediately place the spinach on the salmon fillets.
Top with the crab and drizzle with the rest of the
sauce. Makes 4 servings.
Potato-Wrapped Stuffed Salmon

Orval Kent Foods
2 large russet potatoes,
peeled
Parchment paper
Salt and pepper
1 package Kirkland
Signature stuffed
salmon entre
(4 portions)
Arugula tossed with lemon
vinaigrette, for serving
Using a mandoline slicer, cut potatoes lengthwise

into paper-thin slices. Place 4 slices lengthwise on a
piece of parchment paper in a row, overlapping the
long sides slightly. Make another row parallel to the
first one, overlapping the short ends of the slices in
the first row and forming approximately a 6-by-7inch rectangle. Season to taste with salt and pepper.
Cut one of the salmon portions in half lengthwise,
making sure the stuffing is evenly distributed. Place
one of the halves on the center of the potatoes. Fold
the potatoes up over the fish, forming a packet and
pressing to make the potato slices adhere. Season
again with salt and pepper. Repeat for as many
portions as needed.
Heat olive oil in a skillet over medium heat. Gently
lift the salmon packets from the parchment paper,
place them seam-side down in the pan and cook
until the potatoes are tender and golden brown,
about 3 minutes. Carefully flip over and cook for an
additional 2-3 minutes. Remove from the pan and
cut in half diagonally before serving.
Serve on a bed of dressed arugula. Makes 4-6 servings.
8/11/09 11:53:18 AM
Zesty Atlantic Salmon Pasta

True North Salmon
2 cups light sour cream
2 teaspoons grated
lemon peel
2 teaspoons dried
dill weed
4 cups penne pasta
1 pound True North
Salmon* fillet, skinned,
cut into 1-inch cubes
1 leek, rinsed and sliced
1 red bell pepper, seeded
and chopped
2 cups sugar snap peas
Salt and pepper
In a bowl, combine sour cream, lemon peel and dill

weed. Mix well and set aside.
Cook pasta according to package directions until al
dente, then drain.
Heat olive oil in a large skillet over medium-high
heat. Add salmon, and cook and stir until the salmons
color lightens, about 4 minutes. Remove from
the skillet.
Add leeks to the skillet and cook, stirring, for 1 minute.
Add bell pepper and peas and cook for 3 minutes
longer, stirring constantly.
Reduce the heat to medium-low and add the cooked
and drained pasta, salmon and sour cream mixture.
Add salt and pepper to taste. Stir gently to coat and
heat through. Makes 4 servings.
Entres
Seasoned Grill Salmon

with Spaghetti
Moreys
4 6-ounce portions
Moreys* Seasoned Grill
Marinated Salmon
8 ounces whole
wheat spaghetti
1 cup seasonal vegetables
(such as sun-dried
tomatoes, snow peas
or broccoli) cut in
bite-size pieces
olive oil
1 1/2 teaspoons
minced garlic
green onions
1/ 2 cup shredded
Parmesan cheese
Salt and pepper
Cook salmon according to package directions. Break

into flakes.
Bring a large pot of water to a boil. Add spaghetti and
cook for 5 minutes. Add vegetables to the pot and
continue cooking for 4-5 minutes, or until the pasta is
tender and the vegetables are hot. Drain.
Return the pasta and vegetables to the pot. Stir in
olive oil, garlic, green onions and flaked salmon. Add
Parmesan cheese and toss to coat. Season to taste
with salt and pepper. Makes 6 servings.
Variations: Slice the salmon and fan out on top
of the pasta. Use linguine or angel hair pasta. Try
shredded Romano, Asiago or a combination of
shredded cheeses.
151
8/11/09 11:53:20 AM
Crusted Salmon with

Onion Apple Compote
Kirkland Signature/Puratos
2 Kirkland Signature
croissants
1/ 2 cup hazelnuts,
coarsely chopped
1 tablespoon sugar
Grated peel of 1 lemon
1/ 2 teaspoon salt
1/ 2 teaspoon ground pepper
SALMON
4 Atlantic salmon fillet
portions, bones and
skin removed
Salt and pepper
Chopped flat-leaf parsley,
for garnish
ONION APPLE COMPOTE
2 Granny Smith apples,
cut in small dice
1 medium red onion,
cut in small dice
5 celery stalks, cut in
small dice
1/ 2 cup white vinegar
1/ 2 cup sugar
152

Cut croissants into 1/4- to 3/8-inch pieces. Spread in
an even layer on a sheet pan and bake until crisp,
about 10 minutes. Let cool. Combine with hazelnuts,
olive oil, sugar, lemon peel, salt and pepper in a bowl
and blend with fingertips until well coated.
To prepare the salmon, heat a nonstick saut pan
over medium-high heat, then add olive oil. Sprinkle
salmon with salt and pepper to taste, place in the pan
and sear for 1 minute on each side. Transfer to a baking
dish and add a thick layer of croissant crust. Place in
the oven and bake for approximately 5-6 minutes.
To prepare the compote, place all ingredients in a
saucepan and bring to a quick simmer. Then turn off
the heat, cover and let sit for 2 minutes to blend the
flavors and soften the ingredients.
To serve, place the salmon on plates, then liberally
spoon the compote around the dish and garnish with
parsley. Makes 4 servings.
Apple-Pear Fish Tacos

Oneonta Starr Ranch Growers
1 orange
2 pounds halibut or other
white fish
Sea salt and pepper
12-16 corn tortillas
Squeeze orange over the fish; add salt and pepper to

taste. Marinate in the refrigerator for about 1 hour.
To prepare the salsa, in a medium bowl combine
cilantro, cabbage, tomatoes, serrano pepper, apple,
pear, onion and garlic. Sprinkle with lime juice and
season to taste with salt and pepper. Toss well, cover
APPLE-PEAR SALSA
1/ 2 bunch cilantro, chopped and chill.
1 cup chopped
To prepare the chipotle sauce, mix all ingredients in a
green cabbage
blender. Cover and chill.
5 Roma tomatoes, chopped Preheat the grill. Preheat oven to 350F.
1 serrano pepper (2 if you
Grill the fish until cooked to taste (or bake in
like it hot), chopped
the marinade).
*
1 Starr Ranch Growers
Wrap tortillas in foil and heat in the oven.
Granny Smith apple,
cored and chopped
To serve, fill warm tortillas with flaked fish and salsa.
1 Diamond Starr Growers* Serve with sauce. Makes 4 servings.
Red DAnjou pear,
cored and chopped
1/4-1/ 2 cup chopped
red onion
1 garlic clove, chopped
Juice of 2 limes
Sea salt and pepper
CHIPOTLE SAUCE
1 garlic clove
1 chipotle pepper in
adobo sauce
1 teaspoon adobo sauce
2 6-ounce containers
plain yogurt
8/11/09 11:54:16 AM
Spicy Grilled Catfish
Salsa Catfish
Consolidated Catfish Producers
Heartland Catfish

1/4 cup lime juice
1 cup dry white wine
2 tablespoons dry mustard
2 tablespoons chili powder
2 teaspoons ground
pepper
1/ 2 cup chopped fresh
cilantro or parsley
1/ 2 teaspoon salt
(optional)
1 pound fresh U.S. FarmRaised Catfish fillets
6 Heartland Catfish* U.S.

farm-raised catfish
fillets, 6-8 ounces each
ground white pepper
3/4 teaspoon garlic salt
2 cups Fresh Garden Relish
or prepared salsa
Entres
Prepare grill or preheat broiler.

Mix olive oil, lime juice, wine, mustard, chili powder,
pepper, cilantro and salt in a medium bowl. Transfer
half of the marinade mixture to another bowl and
reserve for basting the catfish.
Add catfish to the first bowl and marinate for at least
15 minutes. If marinating longer than 15 minutes,
cover and refrigerate.
Drain fillets and discard marinade. Place fillets on a
lightly oiled grill rack or broiler pan rack. Grill or broil
4 inches from the heat source, basting with the
reserved marinade, for about 4 minutes on each side,
or until the fish flakes easily when tested with a fork.
Makes 4 servings.
FRESH GARDEN RELISH

4 medium ripe tomatoes,
chopped
1 green bell pepper,
seeded and chopped
1 yellow bell pepper,
seeded and chopped
1/4 cup snipped fresh chives
1/ 2 cup minced red onions
1 jalapeo, seeded
and minced
1 1/2 teaspoons sea salt
ground black pepper
Sprinkle catfish with pepper and garlic salt.

Prepare a hot fire.
To prepare the relish, combine all ingredients and
mix to blend. Cover and chill until ready to serve.
Place catfish on an oiled perforated grill rack over
the fire. Grill until the fish is opaque and just beginning to flake when tested with a fork, about 10
minutes per inch of thickness, turning once halfway
through cooking.
Serve the fish topped with relish or salsa.
Makes 6 servings.
calories, 26 g protein, 10 g carbohydrates, 2 g fiber,
13 g fat, 75 mg cholesterol, 683 mg sodium.
Source: Fish & Shellfish, Grilled & Smoked, by Karen Adler
and Judith M. Fertig.
153
8/11/09 11:54:17 AM
Halibut with Chunky Tomato

and Pepper Compote
Windset Farms
1/ 2 small red onion, thinly sliced
1/ 2 Windset Farms* Fresco
Juice of 2 limes
1/ 2 jalapeo pepper, seeded and
finely chopped
12 Windset Farms* Concerto grape
tomatoes, halved
4 Windset Farms* Dolce Super
Sweet baby bell peppers,
seeded and chopped
cucumber, seeded and diced

fresh cilantro
1 teaspoon kosher salt, divided
1/4 cup canola oil
4 6-ounce fresh halibut fillets
154
In a small bowl, marinate red onion in lime juice for at least an hour. Add jalapeo,
tomatoes, bell peppers, cucumber, cilantro and 1/ 2 teaspoon salt. Set aside.
Heat a large nonstick ovenproof skillet over medium-high heat. Add canola oil.
Season halibut fillets with teaspoon salt and place in the hot skillet. Cook until
the flesh is nicely browned, about 2 minutes. Turn the fish over and place in the
oven for 3 minutes, or until cooked through.
Remove the fish from the pan and serve with the salsa. Makes 4 servings.
Tip: This compote also works nicely with salmon, sablefish or chicken.
Recipe developed by executive chef Dana Reinhardt.
8/11/09 11:54:45 AM
Roasted Halibut on a
Bed of Vegetables
American Fish/S.M. Products
8-12 small new potatoes
1/ 2 cup plus 2 tablespoons
extra-virgin olive oil,
divided
Salt and pepper
6-10 ripe plum tomatoes,
or 1 14 1/2-ounce can
diced tomatoes
3-4 leeks, washed,
trimmed and sliced
lengthwise
1 large fennel bulb, diced
fresh parsley
fresh basil
1 tablespoon grated
lemon peel
2 garlic cloves, peeled
4 fresh halibut portions
(approx. 6-8
ounces each)
Entres

Steam potatoes until just tender, about 10 minutes.
Let cool, then cut in quarters and place in a large bowl.
Add 2 tablespoons olive oil, toss to coat and sprinkle
with salt and pepper to taste. Set aside.
Cut tomatoes in half lengthwise.
Arrange leeks, fennel, potatoes and tomatoes in a
roasting pan. Roast for 10 minutes.
Blend 1/ 2 cup olive oil, parsley, basil, lemon peel and
garlic in a food processor.
Brush halibut with the olive oil mixture. Set fish on
top of the vegetables and bake until the fish is
opaque, about 10-12 minutes. Makes 4 servings.
Our Favorite Halibut Tacos

Alaska Glacier Seafoods
2 pounds Alaska Glacier
Seafoods* wild-caught
halibut fillets, cut into
8 equal pieces
8 flour or corn tortillas
1 cup very thinly sliced
green cabbage
1/ 2 cup diagonally sliced
green onions
1/ 2 cup fresh cilantro
leaves, chopped
1 lime, cut into wedges
MARINADE
1 1/4 cups white wine
1/4 cup fresh lemon juice
1/ 2 cup olive oil
3 tablespoons crushed garlic
Juice and grated peel of 1 lime
1 green onion, thinly sliced
1/4 teaspoon salt
Mix marinade ingredients. Add halibut and marinate

in the refrigerator for 1-3 hours, turning several times.
Combine all salsa ingredients in a bowl and chill.
Preheat the grill.
Remove fish from marinade and grill over medium
heat for several minutes per side, or until it is no
longer translucent in the center and starts to flake.
Crumble fish into a bowl and keep warm.
Fill tortillas with halibut, cabbage, onions, cilantro
and salsa. Add a squeeze of lime. Makes 8 servings.
SALSA
4-5 ripe tomatoes, diced
1 avocado, diced
1/4 cup fresh lime juice
1/4 cup fresh cilantro leaves,
chopped
1-2 jalapeos, minced
1/ 2 cup finely chopped red onion
155
8/11/09 11:54:47 AM
Fruit Salsa over

Walnut-Crusted Fish
Primavera
1 cup Prima Noce* shelled
walnut pieces
4 tablespoons firmly packed light
brown sugar
1 tablespoon grated orange peel
1 teaspoon coarsely ground
black pepper
1 teaspoon sea salt
4 8-ounce fillets of any fresh
white fish
156
1 ripe mango, peeled and chopped

1 Crystal Market* Granny Smith
apple, peeled and chopped into
1/4-inch pieces
1 cup fresh Primavera* cherries,
pitted and halved
2 tablespoons chopped fresh cilantro
1/4 teaspoon crushed red pepper

Place walnuts, brown sugar, orange peel, pepper and salt in a food processor.
Pulse until coarsely chopped.
Place fish in a shallow baking dish. Press the walnut mixture onto the top of the
fish. Bake for 20-25 minutes, or until the fish flakes easily. Do not turn the fish.
Meanwhile, combine mango, apple, cherries, cilantro, vinegar and red pepper
in a bowl and toss to blend.
Remove the fish from the pan and place on a serving platter. Spoon the fruit salsa
over the warm fish. Serve immediately. Makes 4 servings.
8/11/09 11:55:29 AM
Dijonnaise-Crusted Cod
Trident Seafoods
4 Trident Seafoods* frozen
cod fillet portions
olive oil, divided
black pepper
A few sprigs of
fresh thyme
3 tablespoons
Dijon mustard
1 cup fresh bread crumbs
2 tablespoons
minced chives
Thaw cod portions according to package directions,

then remove from the bag and pat dry on paper towels.
Heat 1 tablespoon olive oil in a saut pan over medium-high heat. Season the fillets with salt and pepper
to taste and slip them into the pan, along with the
garlic and thyme. Sear the fillets for 3 minutes,
then turn them over and cook for 3 minutes more.
Reduce the heat to medium and cook for another
3-4 minutes, or until the fish is opaque but still moist
and flakes apart lightly when pressed with a fork.
Place the seared cod in an oven pan. Spread mustard
evenly over the portions. Mix together bread crumbs,
chives and 1 tablespoon olive oil and pat evenly over
the fish. Broil just until the crumbs are golden brown.
Makes 4 servings.
Tip: Serve with garlic wilted spinach and basmati
brown rice.
Wild Pacific Cod with Hunan

Sauce and Green Beans
Copper River Seafoods
2 tablespoons
vegetable oil
2-3 garlic cloves, minced
1 cup chopped onions
2 pounds Copper River
Seafoods wild Pacific
cod portions, thawed
2 pounds green beans
(frozen or fresh)
6 tablespoons
oyster sauce
2 tablespoons dark
sweet soy sauce
1/ 2 cup water
1 teaspoon cornstarch
Heat a saut pan over medium heat. Add oil, garlic

and onions and cook, stirring occasionally, until
slightly browned.
Raise the heat to high, add cod and cook for 2 minutes
on each side. Remove from the pan.
Add green beans, oyster sauce and soy sauce to the
onion and garlic mixture.
In a small bowl, mix water and cornstarch. Stir into
the green bean mixture.
Place the cod back in the pan and baste with the
sauce. Simmer for 5 minutes over medium heat.
Makes 5-6 servings.
Entres
157
8/11/09 11:55:30 AM
Dover Sole with Coconut Curry

Sauce, Shiitakes and Green Beans
Pacific Seafood Group
1 teaspoon plus 1 tablespoon
vegetable oil, divided
1/4 cup finely chopped onion
1 tablespoon minced fresh ginger
2 tablespoons curry powder
1/ 2 teaspoon crushed red pepper
1 cup chicken stock
1 14-ounce can coconut milk
2 tablespoons flour
1 tablespoon sesame seeds
158
Salt and pepper

1 pound Dover sole or
flounder fillets
1 cup sliced shiitake mushrooms
1 pound fresh green beans, trimmed
4 cups cooked jasmine rice
1/4 cup chopped green onions,
for garnish
1 tablespoon chopped fresh basil,
for garnish
Black sesame seeds, for garnish
In a saucepan, heat 1 teaspoon oil over medium heat. Add onion and ginger and
saut until translucent. Add curry powder and red pepper and cook for another
2 minutes. Add stock and cook until reduced by half. Add coconut milk and cook
until thickened. Keep warm.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.
In a shallow bowl, mix flour, cornstarch, sesame seeds, and salt and pepper to
taste. Dredge sole in the flour mixture and place in the heated skillet. Brown the
fillets on each side, flipping only once. Drain on paper towels.
Add mushrooms and green beans to the skillet and saut until tender.
Divide the rice and the mushroom/bean saut among 4 plates, place the fish on
the rice and pour the sauce over the fish. Garnish with green onions, basil and
sesame seeds. Makes 4 servings.
8/11/09 11:55:52 AM
New England Pine Nut

Crusted Haddock with
Clams Puttanesca Style
North Coast Seafoods
1/ 2 cup toasted pine nuts
1/ 2 cup fresh bread crumbs
1/ 2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper
Entres
1/ 2 cup flour
2 eggs, beaten
4 8-ounce North Coast Seafoods*
skinless haddock fillets
In a food processor, combine pine nuts, bread crumbs, Parmesan, parsley, garlic,
and salt and pepper to taste. Pulse until the nuts are roughly chopped.
Set up 3 bowls, with flour in the first, eggs in the second and pine nut mixture
in the third.
Dredge each haddock fillet in the flour, shake off excess and then dip in the egg.
Place in the pine nut mixture and turn to coat.
Heat a saut pan over medium-high heat. Add olive oil. Carefully place haddock in
the hot pan and cook until golden brown, then turn and brown on the other side,
about 3-4 minutes per side.
Serve with Clams Puttanesca Style (recipe page 167). Makes 4 servings.
159
8/11/09 11:55:54 AM
Toasted Crumb Tilapia Tacos
Spicy Lime Tilapia
Slade Gorton
Aquamericas
1 cup sour cream

1/ 2 tablespoon canned
chipotle in adobo
sauce, pureed
1 teaspoon lemon juice
4 fillets Slade Gorton*
Toasted Crumb Tilapia
Cooking spray
8 flour tortillas (8-10 inch)
1/ 2 cup salsa
1/ 2 cup sliced green
onions
SL AW
2 cups shredded
Savoy cabbage
2 teaspoons lime juice
1 tablespoon orange juice
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon freshly
ground black pepper
2 teaspoons sugar
Dash of Cholula hot sauce
or Tabasco sauce
160
To prepare the slaw, mix cabbage, citrus juices, garlic,

salt, pepper, sugar and hot sauce. Refrigerate for at
least 2 hours and up to 1 day before serving.
Combine sour cream, chipotle, lemon juice and a
pinch of salt. Set aside.
Lightly coat tilapia fillets with cooking spray. Bake
tilapia until flaky and opaque. Flake each portion into
bite-size chunks.
Place tortillas between damp paper towels and heat
in the microwave for 30-60 seconds, or until lightly
warmed and softened.
Place some flaked tilapia on each tortilla. Top with
1/4 cup of slaw, 1 tablespoon of salsa, 1 tablespoon
of green onions and about a teaspoon of chipotle
sour cream. Makes 4 servings.
4 Mountain Stream*
tilapia fillets
Juice of 1 lime, plus lime
slices for garnish
4 tablespoons spicy
dry rub seasoning
(Emerils Essence or
other Cajun blend)
Prepared pineapple
mango salsa (optional)
Oil and heat a grill pan over medium-high heat.

Brush tilapia fillets with olive oil and lime juice.
Season liberally with dry rub.
Grill the fillets for 3-4 minutes on each side, or until
tender and flaky.
Garnish with salsa and lime slices. Makes 4 servings.
8/11/09 11:56:42 AM
Tilapia with Pistachio Pesto

Tropical Aquaculture Products, Inc.
4 fresh Tropical Brand* tilapia fillets
Kosher salt
3 tablespoons shelled pistachios
2 cups packed chopped fresh
basil leaves
1 garlic clove, peeled

1/ 2 cup plus 1-2 tablespoons
extra-virgin olive oil, divided

1/4 cup freshly grated
Parmigiano-Reggiano
Remove fresh tilapia fillets from the refrigerator and let sit for 8-10 minutes, bringing them to room temperature. Season both sides with a pinch of salt.
Combine pistachios, basil, garlic and 2 pinches of salt in a stone mortar. Grind with
the pestle until fine. Drizzle in cup olive oil. Continuously grind while adding
Entres
Parmigiano-Reggiano 1 tablespoon at a time. (This can also be done in a food

processor or blender.)
Heat a large nonstick skillet over medium-high heat. Place 1-2 tablespoons of olive
oil in the hot pan, enough to coat it. Carefully place tilapia in the pan. Shake the
pan slightly to make sure the fillets do not stick. Let cook undisturbed for 2-3 minutes.
Flip fillets and cook for another 3 minutes, or until golden brown. Make sure they
are cooked through by testing the thickest section with a fork.
Place tilapia on plates and top with pesto. Makes 4 servings.
Tip: Pesto will keep for 7-10 days in the refrigerator. Store in a jar topped with a
thin layer of extra-virgin olive oil.
161
8/11/09 11:56:44 AM
Southwest Chile Lime Albacore Pasta
Seared Ahi Tuna with Mixed Greens
Kirkland Signature
Western United Fish Company
8 ounces dry gemelli pasta

1/4 cup chopped fresh
cilantro, plus more
for garnish
olive oil, divided
2 tablespoons tequila
(optional)
1/4 cup lime juice
1 tablespoon taco seasoning
or chili seasoning
1 1/2 cups half-and-half
1 tablespoon grated
Parmesan cheese, plus
more for garnish
1 cup canned corn, drained
1/ 2 medium red bell
pepper, julienne sliced
1/ 2 medium red
onion, sliced
1 large Anaheim green chile,
seeded and chopped
2 7-ounce cans Kirkland
Signature solid white
albacore tuna, drained
and flaked
Salt and pepper
Crushed red pepper,
for garnish
2 Western United* ahi

tuna steaks
Canola oil
Fresh mixed salad greens
162
Prepare pasta according to package directions.

In a saucepan, saut cilantro and garlic in 1 tablespoon olive oil over medium heat for 2-3 minutes.
Add broth, tequila and lime juice; bring to a boil
and cook until reduced, 8-10 minutes. Stir in taco
seasoning, half-and-half, Parmesan and corn. Bring
to a boil, then simmer for 2-3 minutes, or until
slightly thickened.
In a large saucepan, saut bell pepper, onion and
chile in 2 tablespoons olive oil over medium heat
until softened, 3-4 minutes. Add tuna and sauce.
Cook, stirring gently, until heated through. Add
pasta and toss gently. Add salt and pepper to taste.
Garnish with cilantro, Parmesan and crushed red
pepper. Makes 4 servings.
690 mg sodium.
In a bowl, mix all the marinade ingredients. Reserve

half the marinade and set aside.
Place ahi steaks in the remaining marinade and
refrigerate for up to 45 minutes.
MARINADE
Preheat the grill to high and brush with canola oil.
2/3 cup soy sauce
Grill ahi for 2 minutes per side, or until seared.
2/3 cup water
Slice the ahi into 1/4-inch strips and arrange over the
1 cup mirin (see note)
mixed greens.
Drizzle the reserved marinade over the ahi and mixed
to taste
2 large knobs fresh ginger, greens, or use it as a dipping sauce. Serve immediately.
Makes 4 servings.
thinly sliced
2 teaspoons sugar
Note: Mirin is a popular Japanese sweet cooking
4 teaspoons wasabi paste wine, often referred to as rice wine.
Juice of 1 lemon
fresh cilantro leaves
8/11/09 11:57:02 AM
Seared Ahi Tuna Salad with

Pomegranate Vinaigrette
Ready Pac Foods, Inc.
1 16-ounce bag Ready Pac* Grand
Parisian Complete Salad
1/4 cup pomegranate juice
1/ 2 cup canola oil
5 wonton wrappers, cut into
1/ 8-inch strips (optional)
4 6-ounce fresh tuna steaks

3/4 teaspoon salt
1/ 2 teaspoon ground white pepper
1/4 cup black sesame seeds
1/4 cup white sesame seeds
Remove the dressing packet from the salad bag. In a small bowl, combine dressing
and pomegranate juice; mix well and set aside.
Reserve frosted almonds, dried cranberries and feta cheese from the salad bag.
Chill the salad greens.
Entres
Heat canola oil in a saut pan to 325F. Fry wonton strips for 3-4 seconds, or until
golden brown. Remove and drain on paper towels; set aside.
Preheat the grill or a saut pan over high heat.
Brush tuna steaks with olive oil. Sprinkle with salt and pepper. Coat the steaks with
black and white sesame seeds. Sear for 2-3 minutes (for medium-rare) on each
side. Remove from the heat and let rest for several minutes before slicing.
Toss half the pomegranate vinaigrette with the chilled salad greens. Mound equal
portions of tossed salad greens on plates. Sprinkle with almonds, cranberries, feta
and wonton strips.
Cut the tuna into diagonal slices and arrange on top of the salads. Drizzle with the
remaining vinaigrette. Makes 4-6 servings.
163
8/11/09 11:57:04 AM
Trout with Pecan Rice Stuffing

Clear Springs
3/4 cup black and mahogany
rice or gourmet
wild rice blend
1/ 2 cup diced crimini
mushrooms
toasted pecans
1 tablespoon half-and-half
Sea salt
4 Clear Springs*
dressed trout
2 medium vine-ripened
tomatoes, sliced
1/ 2 cup shredded
Asiago cheese
Prepare rice according to package directions. Stir in

mushrooms, pecans, half-and-half and salt to taste.
Stuff trout with the rice mixture and place in an oiled
baking pan.
Top with lightly salted sliced tomatoes and
shredded cheese.
Bake for 20-25 minutes, or until the internal
temperature is 140F. Makes 4 servings.
Tip: Serve with asparagus.
Zesty Italian-Marinated
Baked Rainbow Trout
Idaho Trout Company
4 Idaho Trout* whole
dressed rainbow trout
Zesty Italian salad dressing
Salt and pepper
Lemon pepper
Italian seasoning salt
(optional)
Garlic salt (optional)
1 medium yellow or white
onion, sliced (optional)
2 tablespoons butter or
margarine, melted
Marinate trout in Italian dressing in the refrigerator

overnight.
Place trout in a well-greased shallow baking dish;
discard the marinade. Season trout cavities with salt,
pepper, lemon pepper, Italian seasoning salt and
garlic salt to taste. Fill the cavities partially with onions.
Drizzle melted butter over the fish.
Cover the dish with aluminum foil and bake for 20
minutes. Remove the foil and bake until the fish
flakes easily with a fork. Allow 5-6 minutes for each
half inch of thickness. Makes 4 servings.
164
8/11/09 11:58:00 AM
Grilled Sea Scallops with

Mango and Tomato Salad
American Pride Seafoods
Olive oil
8 American Pride all-natural, dry,
Grade A sea scallops
1 tablespoon kosher salt
1 tablespoon ground black pepper
SALAD
4 mangoes, cut into small dice
2 yellow tomatoes, cut into wedges
2 roasted red tomatoes, drained
and chopped
1 red onion, cut into thin strips
Entres
DRESSING
1/ 2 cup red wine vinegar
Juice of 1 lime
fresh cilantro
2 teaspoons sugar
1 cup Spanish extra-virgin olive oil
Preheat grill to medium-high. Clean the grill with a brush and oil it to
prevent sticking.
To prepare the salad, combine mangoes, tomatoes and onion in a bowl.
To prepare the dressing, combine vinegar, lime juice, garlic, cilantro and
sugar in a bowl. Whisk until the sugar is dissolved. Slowly drizzle olive oil
into the vinegar, whisking continuously.
Toss half of the dressing with the salad and refrigerate. Set aside the
remaining dressing.
Toss scallops in olive oil to coat and sprinkle with salt and pepper. Grill for
3-4 minutes per side, or until cooked to taste.
To serve, add half of the remaining dressing to the salad and toss to mix.
Arrange the grilled scallops on top and drizzle with dressing. Makes 4 servings.
165
8/11/09 11:58:01 AM
Sauted Sea Scallops with

Kalamata Olive and Asiago Salsa
Atlantic Capes Fisheries
1 large red onion
1 red or yellow bell pepper
1 cup plus 1 tablespoon olive oil,
plus more for coating vegetables
Salt
1 cup Kalamata olives, pitted
and cut in half
6 ounces (3/4 cup) grated
Asiago cheese (or Manchego
or Parmesan)
1/ 2 cup sherry vinegar

1 teaspoon honey
1 tablespoon chopped fresh thyme
1 1/2 pounds Atlantic Capes sea
scallops, thawed
minutes, or until browned and tender. Transfer the pepper to a bag and seal until
it cools; peel off the skin, remove the seeds and slice. Slice the roasted onion.
Place the sliced onions and peppers in a bowl and mix with olives and cheese.
In another bowl, whisk together 1 cup olive oil, vinegar, mustard, honey, thyme,
and salt and pepper to taste. Pour dressing to taste over the onion mixture, stirring
to blend. Set aside.
Season scallops with salt and pepper to taste. Heat a saut pan over high heat.
Add 1 tablespoon olive oil and scallops, and cook until they begin to brown on
one side. Flip the scallops over and cook until browned but still translucent in the
center (dont overcook).
Place the scallops on a serving plate and cover with the salsa. Makes 4-5 servings.
Tip: Serve with crusty bread and grilled asparagus or other green vegetable.

Remove the skin from the onion. Place onion and bell pepper on a cookie sheet;
coat with olive oil and sprinkle with salt to taste. Roast in the oven for 30-40
166
8/11/09 11:58:24 AM
Roasted Littleneck Clams

Puttanesca Style
Olive oil
1 onion, diced
1 28-ounce can whole
peeled tomatoes,
roughly chopped
with liquid
4 tablespoons
tomato paste
12 Kalamata olives, pitted
and chopped
2 anchovy fillets, minced
1 teaspoon dried basil
24 North Coast Seafoods*
littleneck clams,
washed
1 lemon
Kosher salt and pepper
fresh Italian parsley
Entres

Heat a 12-inch cast iron skillet over medium heat.
Add about 2 tablespoons of olive oil and saut the
onion and garlic until soft. Add tomatoes, tomato
paste, olives, anchovies and basil. Simmer for
10 minutes.
Arrange clams in the skillet and place in the oven for
about 10 minutes, or until the clams open.
Remove from the oven, drizzle with olive oil, squeeze
the lemon over the clams, and season to taste with
salt and pepper. Garnish with parsley.
Bring to the table in the pan and serve with crusty
bread. Makes 2-3 servings.
Clams Marinara
Cedar Key Aquaculture Farms
1 large onion, chopped
fine
2 large tomatoes, peeled
and chopped
48 Cedar Key Sweets*
farm-raised clams,
scrubbed
1/ 2 cup chopped
fresh parsley
Cooked pasta, for serving
In a large pan, saut onion in olive oil over medium

heat until golden.
Add tomatoes and cook, stirring, until slightly thickened.
Stir in wine, and then clams. Cover and cook until the
clams have opened, about 5-10 minutes.
Add parsley, salt and pepper.
Serve over pasta. Makes 4 servings.
167
8/11/09 11:58:25 AM
Wok-Fried Clams
Quality Ocean International
5 pounds New Zealand
cockles (littleneck clams)
1 green or red bell
pepper, thinly sliced
About 2 cups thinly
sliced broccoli or
French green beans
2 teaspoons soy sauce
or verjuice*
1 small red chile, seeded
and finely sliced
1 teaspoon grated
fresh ginger
Freshly ground
black pepper
1 teaspoon cornstarch,
dissolved in a little
cold water
Rice or pasta, for serving
168
Scrub clams thoroughly.

Heat oil in a wok over high heat. Stir-fry clams until
the shells spring open. Remove from the wok, saving
4 tablespoons of juices from the wok.
Add vegetables to the wok and stir-fry until crisptender. Add soy sauce, wine, chile, ginger, garlic and
pepper. Return the reserved juices to the pan. Bring
to a boil and thicken with the cornstarch mixture.
Add the clams and stir to blend.
Serve on a bed of rice or pasta. Clams are naturally
salty, so there is no need to add salt. Makes 4 servings.
* Verjuice is a sour juice made from unripe fruit such as grapes or
crab apples.
Steamed Prince Edward Island

Mussels in Garlic and Wine
Vegetable or olive oil
2 tablespoons
minced garlic
2 pounds North Coast
Seafoods* PEI mussels
1 cup Chardonnay
Juice of 1 lemon
fresh parsley
1 tablespoon sliced
green onion
Salt and pepper
1/4 pound butter
In a large saut pan, heat enough oil over medium

heat to cover the bottom of the pan. Add garlic and
cook for about 3 minutes. Do not let it burn.
Increase the heat to high. Add mussels and wine
and cover the pan. Cook for 3-4 minutes, or until the
mussels have opened.
Add lemon juice, parsley, green onion, and salt
and pepper to taste. Cut butter into pieces, add to
the pan and toss until blended. Transfer to a
serving bowl.
Serve with crusty bread. Makes 2 servings.
Tip: This dish will serve 4 as an appetizer.
8/11/09 11:59:13 AM
Dungeness Crab Cake Salad

with Berry Sweet Onion Salsa
Pacific Seafood Group
1 pound Dungeness crab meat
2 teaspoons chopped green onions
1 tablespoon mayonnaise
1 egg, beaten
1/4 teaspoon crushed red pepper
1 tablespoon chopped fresh parsley
1 cup panko bread crumbs
Salt and pepper
1 pound spring greens
4 Walla Walla spring onions, grilled
and chilled
Entres
1 pound asparagus, grilled and

chilled
BERRY SWEET ONION SALSA
2 tablespoons chopped Walla Walla
sweet onion
1 cup mixed fresh blackberries,
raspberries, blueberries and
sliced strawberries
1 teaspoon sugar
1 tablespoon chopped fresh mint
In a bowl, combine crab, green onions, mayonnaise, egg, red pepper, parsley,
panko, and salt and pepper to taste, mixing until blended. Shape into 4 cakes.
Heat oil in a saut pan over medium heat. Add the crab cakes and saut until
browned on both sides.
To prepare the salsa, combine all ingredients in a bowl and stir gently to blend;
set aside.
Arrange spring greens, grilled onions and asparagus on 4 plates. Place a crab
cake on the greens and garnish with the berry salsa. Makes 4 servings.
169
8/11/09 11:59:14 AM
Sauted King Crab

with Wine and Garlic
Shrimp and Tropical Fruit

Summer Rolls
Harbor Seafood
Chestnut Hill Farms/Legend Produce
3 1/2 pounds frozen king

crab legs, thawed
5 tablespoons unsalted
butter
1/ 8 teaspoon
cayenne pepper
fresh parsley
Salt
Lemon or lime wedges
170
Remove crab meat from the shells. Rinse in cold

water to remove glaze and brine.
Melt butter in a skillet over medium heat. Add garlic
and saut for about 1 minute, or until golden brown.
Add wine, cayenne and parsley. Raise the heat to
high and cook until reduced by half, about 1 minute.
Reduce the heat to medium and add the crab meat.
Cook for 2-3 minutes, stirring occasionally, until
heated through. Add salt to taste.
Serve with lemon or lime wedges. Makes 4 servings.
1 small mango, peeled,

pitted and cut into
julienne strips
1 small pineapple, peeled,
cored and cut into
julienne strips
1 cup julienned
cantaloupe
1/4 cup golden raisins
1/4 cup shaved coconut
2 tablespoons orange
blossom honey
3 sprigs fresh mint, torn
2 tablespoons
tangerine juice
1 pinch sea salt
12 12-inch rice paper
rounds, softened in
warm water
24 jumbo cooked shrimp
In a bowl, combine mango, pineapple, cantaloupe,

raisins, coconut, honey, mint, tangerine juice and sea
salt. Mix lightly, cover and refrigerate for 30 minutes.
For each roll, lay out a piece of softened rice paper.
Place 2 shrimp and some of the fruit mixture at the
bottom center. Roll the bottom toward the middle,
fold in both sides and continue to roll. Makes 6 servings.
Recipe courtesy of Chef Allen Susser.
8/11/09 11:59:45 AM
Shrimp and Cashew Curry

Anns House of Nuts/Harvest Manor Farms
3 tablespoons curry powder
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped red or
green bell pepper
1/4 teaspoon grated nutmeg
Entres
1 cup white wine

1 cup papaya nectar
1 pound raw shrimp, peeled
and deveined
1 pound Kirkland Signature
Whole Fancy Cashews
Melt butter in a 2-quart saut pan over medium heat. Add curry powder and saut
for 1 minute. Add onion, celery, bell pepper and nutmeg and cook until tender.
Add wine, papaya nectar and shrimp. Simmer over low heat for 20 minutes, or
until the mixture thickens. Note: Cornstarch can be added for additional thickening.
Gently stir in cashews.
171
8/11/09 11:59:47 AM
Spinach Ravioli Lasagna with

Pesto Panko Bread Crumbs
Monterey Pasta Company/Cibo Naturals
1 23-ounce package Cibo Naturals
Alfredo Sauce, divided
1 38-ounce package Monterey
Pasta Co. Spinach & Cheese
Ravioli, cooked according to
package directions
1/4 cup Kirkland Signature by
Cibo Naturals Basil Pesto
1 cup roasted red peppers
(jarred or canned), sliced into
1/ 2-inch strips
PESTO PANKO BREAD CRUMBS

1 cup panko bread crumbs
1/ 2 cup Kirkland Signature by
Cibo Naturals Basil Pesto
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Smooth 1 1/ 2 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 1/ 2 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 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.
Tip: Pesto Panko Bread Crumbs can also be used as a topping for baked chicken
or fish.
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.
172
8/11/09 12:00:23 PM
Spinach Ricotta Gnocchi

Campbells
1 16-ounce package
frozen dumplingshaped pasta (gnocchi)
2 cups thawed and
well-drained frozen
cut leaf spinach
1 1/2 cups Prego* Heart
Smart Traditional
Italian Sauce
1/4 cup grated Parmesan
Romano cheese
1/ 2 cup ricotta cheese
1 cup shredded mozzarella
cheese (about 4 ounces)
Entres
Prepare pasta according to package directions in a

6-quart saucepot. Add spinach during the last 3 minutes
of cooking. Drain the pasta mixture well in a colander.
Return to the saucepot.
Stir Italian sauce, Parmesan Romano and ricotta into
the pasta. Cook over medium heat until the mixture
is hot and bubbling, stirring occasionally.
Top with mozzarella. Makes 6 servings.
Four-Cheese Ravioli with Fresh

Tomato Basil Cream Sauce
Kirkland Signature/Seviroli Foods
1 small yellow onion, diced
1 tablespoon thinly
sliced garlic
Salt and pepper
6 fresh Roma (plum)
tomatoes
1/4-1/ 2 cup heavy cream
1/4 cup coarsely chopped
fresh basil
1 tablespoon butter
Four-Cheese Ravioli
Freshly grated Parmesan
cheese (optional)
Heat olive oil in a 10- to 12-inch saut pan over medium

heat. Add onion and saut until soft and translucent.
Stir in garlic. Sprinkle with salt and pepper to taste.
Roughly chop tomatoes and add to the onions. Cook
for about 5 minutes, then add 1/4 cup cream or more
to lighten the sauce to taste. Turn up the heat to
bring to a boil, then lower the heat and simmer until
the sauce is reduced by about a third. When the sauce
is nearly at your desired consistency, add basil and
cook for a couple minutes longer. Add butter and stir
until blended into the sauce.
Meanwhile, prepare ravioli according to package
directions. Transfer to a serving bowl. Add 1/ 2-3/4 cup
of the sauce and mix gently.
Add more sauce to each portion when serving. Top
with grated Parmesan. Makes 4 servings.
173
8/11/09 12:00:25 PM
Polenta Pizza with

Fontina and Red Grapes
Kirschenman
2 teaspoons active
dry yeast
1 teaspoon kosher salt
1 1/2 cups all-purpose
flour, plus more
for dusting
3/4 cup fine-ground
polenta
2 teaspoons unsalted
butter, melted
4 ounces Fontina cheese,
cut into thin slices
1 cup Kirschenman* red
flame grapes (or other
seedless red grapes),
sliced in half
1/4 cup walnut
pieces, toasted
2 teaspoons turbinado**
sugar
174
Combine yeast with 1/4 cup warm water in a medium

mixing bowl and let sit for 10 minutes. Stir in 5/8 cup
warm water, olive oil and salt. Mix in flour and polenta.
Knead for 7 minutes on a floured work surface.
Place dough in a large oiled bowl, cover and let rise in
a warm place until doubled in size, about 1 1/ 2 hours.
Punch down and pat or roll into a 10-inch circle; place
on a pizza paddle, cover and let rise for 1 hour.
Preheat oven with a baking stone to 450F.
Brush dough with melted butter and top with
Fontina. Add grapes and walnuts, then sprinkle
with sugar.
Bake for 12-15 minutes on the baking stone, or until
the edges begin to turn golden.
Let cool for 5 minutes. Cut into 8 slices.
Makes 8 servings.
Croissant Welsh Rarebit

croissants
1 tablespoon butter
1 tablespoon flour
1 cup dark beer such
as Guinness
3 dashes Worcestershire sauce
Salt
Pepper
1 cup grated Gruyre
cheese, plus
4 tablespoons
for topping
1 cup heavy cream
Chopped flat-leaf parsley,
for garnish
Slice croissants in half lengthwise. Toast until crisp;

set aside.
Melt butter in a saucepan over medium-low heat.
Whisk in flour and cook until lightly browned. Add
beer and whisk until smooth. Bring to a boil, then
reduce to a simmer. Season with mustard,
Worcestershire sauce and a pinch of salt and pepper.
Remove from the heat and add 1 cup cheese, then
the cream. Let sit for 1 minute, then stir until smooth
over low heat. Do not boil.
In a baking dish, arrange croissant halves in a single
layer. Pour the cheese sauce over the croissants and
sprinkle with the remaining cheese. Broil until the
cheese is melted and golden brown, about 3 minutes.
Garnish with parsley. Makes 4-6 servings.
Tip: Serve with Guinness or a porter-style beer.

** Turbinado sugar, commonly referred to as raw sugar, is coarser
than granulated sugar.
8/11/09 12:01:06 PM
Santa Fe Southwest Tostada Salad

Kelloggs
3 MorningStar Farms* Chipotle
Black Bean Burgers, Garden
Veggie Patties or Gardenburger
The Original, cooked and
thinly sliced
2 cups shredded romaine lettuce
1 avocado, peeled and sliced
1/ 3 cup corn kernels
1 Roma tomato, cut in 1/4-inch dice
1/4 cup shredded pepper jack cheese
1/4 cup shredded Cheddar cheese
3 corn tostada shells
Entres
1 tablespoon roasted tomato salsa

1 tablespoon bias-cut green onions
CILANTRO LIME SOUR
CREAM DRESSING
4 ounces sour cream
1 1/2 tablespoons freshly squeezed
lime juice
2 tablespoons minced fresh cilantro
1/ 2 teaspoon each ground cumin,
chili powder, cayenne pepper,
salt and black pepper
In a bowl, combine veggie burgers, romaine, avocado, corn, tomato and cheeses.
Toss gently to mix.
Layer a tostada with a third of the veggie burger mixture. Repeat with 2 remaining shells.
Garnish with salsa and green onions.
To prepare the dressing, combine all ingredients and mix well. Serve with the salad
to taste. Makes 3 servings.
175
8/11/09 12:01:07 PM
Desserts
p176.177_DessertsIntro.indd 176
8/12/09 8:48:38 AM
Apple Harvest Bread

L&M Companies
2 cups flour
brown sugar
1/ 2 teaspoon salt
1 teaspoon baking soda
1/ 2 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/ 2 teaspoon ground cloves
1 1/2 cups sugar
3/4 cup butter, softened
2 eggs
1 pound pumpkin,
cooked and mashed
(or 15-ounce can)
1 teaspoon vanilla extract
3-4 First Fruits* Granny
Smith apples, peeled and
diced (or shredded)
1/ 2 cup raisins (optional)
1/ 2 cup walnuts (optional)
TOPPING
2 teaspoons white sugar
2 teaspoons light
brown sugar
Desserts
p176.177_DessertsIntro.indd 177
Preheat oven to 350F. Grease 3 small loaf pans.

Combine flour, brown sugar, salt, baking soda,
baking powder and spices in a bowl.
In another bowl, cream sugar and butter. Beat in
eggs, pumpkin and vanilla. Add the flour mixture,
stirring until just moistened. Stir in apples, raisins and
walnuts. Spoon the batter into the prepared pans.
Bake the loaves for 45-50 minutes, or until a toothpick
inserted in the center comes out clean.
Meanwhile, place all the topping ingredients in a
small bowl and stir to blend. Set aside.
When the bread comes out of the oven, sprinkle
with the topping.
Let sit for 15 minutes, then remove from the pans
and let cool on a wire rack. Makes 12 servings.
Tip: This recipe will also make 24 muffins. Bake for
20-25 minutes.
Lemon Bread
AMC Direct
1 1/2 cups all-purpose
flour
1/ 2 teaspoon salt
softened
1 cup sugar
2 eggs
1/ 2 cup milk
Grated peel and juice
of 1 lemon
1/ 4 cup poppy seeds
(or chopped walnuts)
1/ 2 cup confectioners
sugar
Preheat oven to 350F. Grease and flour a 9-by-5inch loaf pan.

Whisk together flour, salt and baking powder.
In a large bowl, cream butter, sugar and eggs together until light and fluffy. Add milk alternately with the
flour 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 first will make it absorb more of the glaze).
Makes 10 servings.
177
8/12/09 8:48:39 AM
All-American Chocolate
Cake with Strawberry Whipped
Cream and Strawberries
Best Brands Corp.
1 Kirkland Signature fresh bakery
All-American chocolate cake
1 cup seedless strawberry jam
(not jelly)
1 quart whipping cream

2 quarts fresh strawberries
In a mixing bowl, combine jam and cream. With an electric mixer, whip ingredients
until very stiff. This can be made 4 hours in advance. (If youre not serving the
entire cake, the ratio is 1 cup whipping cream to 1/4 cup jam.)
Rinse strawberries and pat dry. Trim and cut vertically into halves or quarters.
To serve, place a piece of chocolate cake on each plate. Top with strawberry
whipped cream and fresh strawberries. Makes 16 servings.
Tip: After making a downward cut through the cake, slide one end of floss out
through the side instead of pulling upward so that the frosting is minimally
disturbed (think cut, slide).
Cut cake into serving pieces. It is easier to cut the cake accurately and without
distorting the frosting by using dental floss. Using taut floss (about 24 inches
with ends wrapped around fingers), cut the cake in half, then each half in half
again. Repeat cuts in the opposite direction. This will yield 16 wedges.
178
p178.179_Desserts.indd 178
8/12/09 8:49:13 AM
Chocolate Cake with Berries

Kirkland Signature
Kirkland Signature
filled chocolate cake
with buttercream icing
2 tablespoons raspberry
dessert sauce
11 fresh blueberries
Whipped cream
Cut a 2-by-6-inch wedge from the cake.

Garnish with raspberry sauce, blueberries and a
dollop of whipped cream. Makes 1 serving.
Mocha Chocolate Cake

with Butter Mocha Frosting
Folgers
Crisco Original No-Stick
Cooking Spray
1 18.25-ounce package
Pillsbury Devils
Food Cake mix
1 1/4 cups strong brewed
Folgers Classic Roast
Coffee, cooled to room
temperature
1/ 2 cup Crisco Pure
Vegetable Oil
3 large eggs
BUTTER MOCHA
FROSTING
1 1-pound package
confectioners sugar
(about 3 3/4 cups)
1/4 cup unsweetened
cocoa powder
1/4 teaspoon salt
1/4 cup strong brewed
Folgers Classic Roast
Coffee, cooled to room
temperature
3-4 teaspoons milk
Desserts
p178.179_Desserts_R1.indd 179
Preheat oven to 350F. Coat two 9-inch round cake

pans with cooking spray.
Combine cake mix, 1 1/4 cups brewed coffee, oil and
eggs in a large bowl with an electric mixer until
moistened. Beat for 2 minutes on medium speed.
Pour into the prepared pans.
Bake for 29-33 minutes, or until a toothpick inserted
in the center comes out clean. Let cool for 10 minutes.
Remove from the pans and place on a rack to
cool completely.
To prepare the frosting, combine confectioners
sugar, cocoa and salt in a large bowl. Beat in butter
with an electric mixer on low speed. Gradually add
coffee, vanilla and enough milk to make a smooth
and spreadable frosting.
Spread the frosting between the cake layers and on
the top and sides. Makes 12 servings.
179
8/13/09 9:28:00 AM
Fuyu Persimmon Bundt Cake

Regatta Tropicals Ltd.
2 teaspoons baking soda
3 cups chopped firm
Regatta Tropicals*
Fuyu persimmons
1/ 2 cup butter, softened
1 2/3 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground
cinnamon
nutmeg
1 cup chopped walnuts
3/4 cup raisins
180
Preheat oven to 350F. Grease and flour a 10-inch

Bundt pan.
Blend baking soda into chopped persimmons.
Set aside.
In a large bowl, beat butter with sugar. Add eggs,
lemon juice and vanilla and beat until fluffy. Stir
in persimmons.
Sift together flour, baking powder, salt and spices.
Stir into the persimmon mixture just until blended.
Add walnuts and raisins.
Pour into the prepared pan. Bake for 55-60 minutes,
or until a toothpick inserted in the center tests clean.
Let cool in the pan for 15 minutes, then turn onto a
rack. Makes 8 servings.
Oatmeal Apple Sauce Cake

with Cream Cheese Frosting
Tree Top
1 1/2 cups allpurpose flour
1 1/2 cups oatmeal
(uncooked)
1/ 2 teaspoon salt
1 1/2 teaspoons
ground cinnamon
3/4 teaspoon
ground cloves
1 1/2 cups sugar
4 eggs
1 cup Tree Top*
apple sauce
3/4 cup milk
1 1/2 cups raisins
CREAM CHEESE
FROSTING
1/ 2 cup butter, softened
8 ounces cream cheese,
softened
2 pounds confectioners
sugar
Preheat oven to 350F. Grease and flour two 9-inch

round cake pans.
In a bowl, mix together flour, oatmeal, salt, cinnamon,
cloves and baking powder.
In a large bowl, cream butter with sugar. Add eggs,
apple sauce and milk; beat until well blended. Add
the dry ingredients and mix well. Stir in raisins. Pour
into the prepared pans.
Bake for 30-35 minutes, or until a cake tester inserted
in the center comes out clean. Let sit for 5 minutes,
then remove from the pans and cool on wire racks.
To prepare the frosting, place butter and cream
cheese in a mixing bowl and beat until smooth.
Gradually add confectioners sugar, beating until
smooth. Add vanilla and blend well.
Frost the cake when it is completely cool. Store in the
refrigerator. Makes 8-10 servings.
8/12/09 8:51:11 AM
Applesauce Cake
Chelan Fresh
1 1/2 cups golden raisins
3/4 cup shortening
2 cups sugar
3 eggs
2 1/2 cups sifted flour
3 tablespoons cocoa
2 teaspoons baking soda
3/4 teaspoon grated nutmeg
1/ 2 teaspoon salt
2 cups applesauce (recipe below)

1 cup chopped walnuts
Confectioners sugar
APPLESAUCE
3 pounds mixed Chelan Fresh*
apples (Golden Delicious, Gala,
Fuji or Jonagold), quartered
and cored
1/ 2 cup water
Cover raisins with boiling water. Soak for 20 minutes; drain.

Preheat oven to 350F. Grease and flour a 12-cup Bundt pan.
Cream shortening with sugar. Add eggs and beat well.
Sift together dry ingredients; add alternately with applesauce to the creamed
mixture. Fold in drained raisins and walnuts.
Spoon batter into the prepared pan and bake for 55-60 minutes, or until a skewer
comes out clean. Let cool in the pan for 10-15 minutes, then turn out on a wire
rack or serving plate. When cool, dust lightly with confectioners sugar or frost with
your favorite white icing. Makes 10-12 servings.
To prepare the applesauce, combine apples and water in a large saucepan, bring to
a boil and simmer for about 20 minutes, stirring occasionally. When the apples are
tender and have the consistency of a chunky puree, pass through a food mill and
return to the saucepan. Simmer for 5-10 minutes, or until slightly thickened. Let
cool to room temperature.
Desserts
181
8/12/09 8:51:12 AM
Cutie Pie
Zesty Citrus Cake
Sun Pacific
Bravante Produce
4-5 Cuties California

clementines
(about 1 pound)
6 eggs
1 cup plus 2 tablespoons
sugar
2 1/ 3 cups ground almonds
1 heaping teaspoon
baking powder
182
Put clementines in a pot with cold water to cover and

bring to a boil. Cover, lower the heat and simmer for
2 hours. Drain and let cool. Cut each clementine in
half. Then finely chop the skins, pith and fruit in a
food processor (or by hand).
Butter an 8-inch springform pan and line the bottom
with parchment paper.
In a bowl, beat eggs. Add sugar, almonds and baking
powder. Add the chopped clementines, mixing well
by hand.
Pour the cake mixture into the prepared pan and
bake for 1 hour, or until a skewer inserted in the
center comes out dry. Cover the cake with foil after
about 40 minutes to prevent overbrowning. Remove
from the oven and let cool in the pan on a rack.
When the cake is cold, remove it from the pan and
serve. Makes 4-6 servings.
Tip: Serve with a dollop of crme frache and orange
slices for a special presentation.
2 1/2 cups unbleached flour

1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups granulated
sugar
1 tablespoon grated
lemon peel
1 tablespoon grated
orange peel
5 tablespoons fresh
lemon juice
1 teaspoon pure
vanilla extract
5 large eggs
1/ 2 cup sliced red
seedless grapes
1/ 2 cup sliced green
seedless grapes
1 cup sliced strawberries
Preheat oven to 325F. Lightly grease a 9-by-5-inch pan.

Sift flour and salt into a small dish 3 times.
In a mixing bowl, blend butter and sugar on low speed
until fluffy. Add grated peel, lemon juice and vanilla to
the butter and beat until well blended. On low speed,
add eggs and flour mixture alternately, blending after
each addition until smooth. Pour into the prepared pan.
Bake for 1 hour, or until a toothpick inserted in the
center comes out clean.
To prepare the topping, combine cream, yogurt, sugar,
grated peel and lemon juice in a mixing bowl. Beat on
medium speed until soft peaks form.
Serve slices of cake with the topping, grapes and
strawberries. Makes 6-8 servings.
Recipe developed by Fresh Start Caf, Reedley, California.
TOPPING
2 cups heavy cream
1 cup plain yogurt
2 tablespoons
confectioners sugar
1 tablespoon grated
lemon peel
1 tablespoon grated
orange peel
4 tablespoons fresh
lemon juice
8/12/09 8:51:34 AM
Orange Polenta Almond Cake
Mini Upside-Down Pineapple Cakes
Booth Ranches/Fisher Capespan
Dole
1 1/2 quarts water
Nonstick vegetable
cooking spray
2 20-ounce cans Dole
pineapple chunks
1/ 3 cup butter or
margarine, melted
brown sugar
12-13 maraschino
cherries, cut in half
1 18 1/4-ounce package
yellow or pineappleflavored cake mix
2 oranges
1 cup flour
1 cup polenta
1 1/2 cups toasted
blanched almonds
1 1/2 cups butter, softened
2 cups sugar
6 eggs
MASCARPONE GRAND
MARNIER CREAM
16 ounces mascarpone
cheese
4 tablespoons Grand Marnier
4 tablespoons
confectioners sugar
1 teaspoon grated
orange peel
Desserts
Preheat oven to 325F. Butter two 8-inch cake pans.

Bring water to a boil in a large saucepan. Add whole
oranges and simmer for 30 minutes. Drain and let cool.
In a mixing bowl, combine flour, cornstarch and polenta.
Grind almonds in a food processor until finely ground.
Stir into the dry ingredients and set aside.
Puree the oranges in a food processor.
Cream together butter and sugar. With the mixer
running, add eggs one at a time. Add orange puree
and vanilla. Add dry ingredients and mix until combined.
Pour into the prepared cake pans and bake for about
40 minutes, or until a toothpick inserted in the center
comes out clean.
To prepare the Mascarpone Grand Marnier Cream,
combine all ingredients and blend until smooth.
Serve with the cake. Makes 12 servings.
Preheat oven to 350F. Coat 24-26 muffin cups with

cooking spray.
Drain pineapple; reserve the juice.
Stir together melted butter and brown sugar. Evenly
divide the mixture among the muffin cups. In each
cup, arrange 3 drained pineapple chunks over the
sugar mixture and place a cherry in the center, sliced
side up.
Prepare cake mix according to package directions,
replacing the water with an equal amount of
reserved pineapple juice. Pour the batter evenly into
the muffin cups, about 1/4 cup in each.
Bake for 20-25 minutes, or until a toothpick inserted
in the center comes out clean.
Let cool for 5 minutes. Loosen the edges and invert
onto cookie sheets. Makes 24-26 servings.
183
8/12/09 8:51:35 AM
Lynettes Favorite
Cherry-Almond Cake
Morada Produce
1 cup blanched almonds
1/4 teaspoon kosher salt
1/ 2 cup (1 stick) butter,
softened
3/4 cup sugar, plus 1
teaspoon for topping
3 eggs
1/4 teaspoon almond
extract
1/ 2 teaspoon vanilla
extract
1 pound fresh Morada
Produce Bing
cherries, pitted
Confectioners sugar,
for dusting
184
Preheat oven to 350F. Butter a 9-inch springform

pan and line the bottom with parchment. Dust the
sides with flour.
Coarsely chop almonds. Reserve 1/4 cup almonds.
Place the remaining almonds in a food processor.
Add flour, baking powder and salt. Process until the
almonds are finely ground.
In a mixing bowl, cream butter with 3/4 cup sugar.
Then beat in eggs one at a time. Add almond and
vanilla extracts.
Add the flour mixture gradually, mixing until smooth.
Scrape into the prepared pan. Place cherries on top in
a single layer.
Mix the reserved 1/4 cup almonds with 1 teaspoon
sugar and sprinkle around the cakes edges. Bake for
45 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then unmold and
let cool completely on a wire rack. Transfer to a cake
plate. Dust the top edges with confectioners sugar.
Makes 4-6 servings.
Berry Crumb Cake

Kirkland Signature/Rader Farms
1/ 2 stick butter, softened
Preheat oven to 350F. Grease a 9-by-9-inch

square pan.
1 egg
In a large mixing bowl, blend softened butter and
1 teaspoon vanilla extract sugar with a spoon. Add egg, vanilla, 2 cups flour,
2 cups plus 1 teaspoon
baking powder and milk. Mix until blended.
flour, divided
In a separate bowl, mix together frozen berries and
1 teaspoon baking powder 1 teaspoon flour. Add berries to the batter and mix
1/ 2 cup milk
gently. Pour into the prepared pan.
2 cups Kirkland Signature/
Combine the topping ingredients in a bowl and blend
Rader Farms Natures
until crumbly. Spread evenly over the batter.
Three Berries (frozen
raspberries, blueberries Bake on the middle oven rack for 50-55 minutes, or
and blackberries)
until a toothpick inserted in the center comes out
clean. Makes 6 servings.
TOPPING
1/ 2 cup sugar
Recipe developed by Lynn Alimo, pastry chef.
1/ 2 stick cold butter, cut
into small pieces
1/ 2 cup flour
3/4 cup sugar
8/12/09 8:52:22 AM
Peach Refrigerator Cake
Roses Are Red Cupcake Bouquet
Kingsburg Orchards
Kirkland Signature/Jelly Belly
1/ 2 pound marshmallows,
1 1/4 cups vanilla frosting

4 standard vanilla
cupcakes, unfrosted
1/4 cup Raspberry Kirkland
Signature Jelly Belly
beans
1 cup Very Cherry Kirkland
Signature Jelly Belly
beans
1/ 2 cup Kiwi Kirkland
Signature Jelly
Belly beans
8 mini vanilla cupcakes,
unfrosted
cut in quarters
1/ 2 cup orange juice
1/ 2 cup ginger ale
1 cup heavy cream,
whipped
8 Kingsburg Orchards
yellow peaches, divided
1 16- to 20-ounce package
Vienna Fingers
sandwich cookies, or
ladyfingers
1/ 2 cup chopped
crystallized ginger
Desserts
Place marshmallows and orange juice in the top of

a double boiler. Set over hot water and stir until
marshmallows are almost melted. Let cool slightly
and stir in ginger ale. When slightly thickened, fold
in 3/4 cup of the whipped cream. Refrigerate the
remaining whipped cream.
Peel and slice 7 of the peaches.
Line the bottom of a springform pan with waxed
paper. Arrange a layer of cookies in the pan. Top with
a layer of half the sliced peaches, then a layer of half
the marshmallow mixture. Repeat with another layer
of cookies, peaches and marshmallow mixture. Top
with a final layer of cookies. Chill in the refrigerator
overnight.
Unmold the cake. Peel and slice the remaining peach.
Top the cake with peach slices, whipped cream and
crystallized ginger. Makes 8-10 servings.
Spread frosting on the standard cupcakes. In the center

of each cupcake place a raspberry jelly bean. Place 2
raspberry beans above and 2 cherry beans below the
center bean.
Continue with another circle of beans, cherry above
and raspberry below. Arrange a row of cherry beans,
side by side, below the circle. Continue with another
partial circle of beans, varying cherry and raspberry.
Add kiwi beans for the base of the rose.
Spread frosting on the mini cupcakes.
Place the rose cupcakes on a serving platter and use
the mini cupcakes for the stems. Use kiwi jelly beans
to make rose stems and leaves.
Add a love note and serve. Makes 8 servings.
185
8/12/09 8:52:23 AM
Strawberry Cheesecake
Parfait Goblets
BakeMark USA
Strawberry Cheesecake
1 15-ounce can real
whipped cream
STRAWBERRY GLAZE
1 cup fresh strawberries,
washed, hulled
and diced
1 cup fresh strawberries,
washed, hulled and
mashed or blended in
a food processor
1 cup sugar
1/4 cup cornstarch
1/4 cup orangeflavored liqueur
186
Impossibly Easy Cheesecake

General Mills
3/4 cup milk
To prepare the glaze, combine diced and mashed

strawberries, sugar and cornstarch in a saucepan. Cook
over medium heat until thickened, stirring constantly.
Remove from the heat and stir in liqueur. Cover
and chill.
Cut cheesecake into squares.
In the bottom of each goblet, place 2 tablespoons
glaze. Place a cheesecake square on top of the
glaze, add a layer of whipped cream, and top with
2 tablespoons glaze. Makes 8 servings.
2 teaspoons
vanilla extract
2 eggs
1 cup sugar
1/ 2 cup Original
Bisquick mix
2 8-ounce packages
cream cheese, cut
into 1/2-inch
cubes, softened
TOPPING (optional)
1 cup sour cream
2 tablespoons sugar
2 teaspoons
vanilla extract
Fresh fruit
Preheat oven to 350F. Grease a 9-inch glass pie plate

with shortening or cooking spray.
Combine milk, vanilla, eggs, sugar and Bisquick in a
blender. Cover and blend on high speed for 15 seconds.
Add cream cheese, cover and blend for 2 minutes longer,
or until smooth. Pour into the pie plate.
Bake for 40-45 minutes, or until a knife inserted in
the center comes out clean. Cool at room temperature
for 1 hour. Refrigerate until chilled, at least 2 hours.
To prepare the topping, combine sour cream, sugar
and vanilla in a small bowl and stir until blended.
Spread on top of the completely cooled cheesecake.
Serve with fruit, if desired. Store, covered, in the
refrigerator. Makes 8 servings.
8/12/09 8:52:46 AM
Lemon Lime Cheesecake
Pistachio Tart
Bee Sweet Citrus/Market Source
Kirkland Signature/Paramount Farms
CRUST
1 cup graham
cracker crumbs
3 tablespoons sugar
cinnamon
melted
1 refrigerated readymade piecrust

pistachio kernels, divided
1 cup sliced almonds
3/4 cup light or dark
brown sugar
1/ 3 cup dark corn syrup
2 tablespoons
half-and-half
1/ 2 teaspoon vanilla extract
1/4 cup chocolate
chips, melted
To prepare the crust, grease a 9-inch springform pan.

Mix graham cracker crumbs, sugar, cinnamon and
butter. Press onto the bottom and about 2 inches up
the sides of the pan.
Grate 1 teaspoon of lemon peel. Grate 1 teaspoon of
lime peel. Place in a bowl with cream cheese and
beat at medium speed until creamy. Add 1 1/8 cups
1 large fresh lemon
sugar, eggs and salt. Beat at medium speed for 10
2 fresh limes
minutes. Pour batter into the pan and bake for 45
3 8-ounce packages cream minutes, or until set. Let cool in the pan for 20 minutes.
cheese, softened
Beat sour cream with 2 tablespoons sugar and vanilla
1 1/8 cups plus
for 1 minute, or until sugar is dissolved. Pour over the
2 tablespoons
cheesecake and spread evenly over the top. Bake for
sugar, divided
an additional 15 minutes.
5 large eggs
1/4 teaspoon salt
Let cool in the pan for 30 minutes, then refrigerate
until chilled.
1 1/2 cups sour cream
1/ 2 teaspoon
Remove cake from the pan and top with fruit and
vanilla extract
whipped cream, if desired. Makes 10 servings.
Desserts
Preheat oven according to piecrust package directions.

Line a 9-inch tart shell with piecrust. Bake as instructed
for a single-crust pie until golden.
Pour 2 cups pistachio kernels and the sliced almonds
over the crust in a single layer. Chop the remaining
cup of pistachios; set aside.
In a heavy saucepan over medium heat, melt butter
with brown sugar, corn syrup, half-and-half and
vanilla. Bring to a boil, stirring constantly. Pour the
hot mixture over the pistachios and almonds.
Bake for 10 minutes, or until bubbly and golden. Let
cool on a rack.
When cool, drizzle with melted chocolate and garnish
with chopped pistachios. Makes 12 servings.
187
8/12/09 8:52:47 AM
Triple Berry Cheesecake Tart

Kraft
1 1/4 cups finely crushed Nilla
Wafers* (about 45 wafers)
1/4 cup (1/ 2 stick) butter, melted
1 8-ounce package Philadelphia
cream cheese, softened
1/4 cup sugar
1 cup thawed Cool Whip
whipped topping
2 cups mixed fresh berries

(raspberries, sliced strawberries
and blueberries)
1 package (4-serving size) Jell-O
lemon-flavor gelatin
3/4 cup boiling water
1 cup ice cubes
Mix wafer crumbs and butter in a small bowl until well blended. Press onto the
bottom and up the sides of a 9-inch tart pan. Place in the freezer while preparing
the filling.
Beat cream cheese and sugar in a large bowl with an electric mixer on medium
speed until well blended. Gently stir in whipped topping. Spoon into the crust.
Arrange berries over the cream cheese filling. Cover and refrigerate.
Place dry gelatin mix in a medium bowl, add boiling water and stir for 2 minutes,
until completely dissolved. Add ice cubes and stir until completely melted.
Refrigerate for about 15 minutes, or until slightly thickened (consistency of
unbeaten egg whites). Spoon gelatin over the berries in the pan. Refrigerate
for 3 hours. Makes 10 servings.
188
8/12/09 8:53:24 AM
Dulce de Leche Layered

Brownies with Crme
Frache and Berry Caviar
Sugar Bowl Bakery
16 Sugar Bowl Bakery*
brownie bites
1 cup dulce de leche
1 cup crme frache
1 pint fresh raspberries,
crushed lightly to
resemble caviar
Place each brownie bite upside down on a plate.

Use a thin knife to slice in half horizontally.
Carefully lift off the top layer. Spread with about
1 tablespoon dulce de leche. Replace the top layer.
Top each brownie bite with a dollop of crme
frache and garnish with crushed raspberries.
Makes 16 servings.
Desserts
Summertime Shortcake
Pride Packing Co./Blossom Hill Packing Co.
1 cup firmly packed light
brown sugar
1/ 2 cup water
2 tablespoons almondor orange-flavored
liqueur
4 large fresh, ripe Marys
Pride* peaches
4 fresh, ripe Marys
Pride* nectarines
4 fresh, ripe Blossom
Hill* apricots
2 cups cold heavy
whipping cream
1/ 2 cup orange blossom
or clover honey
8 shortcake biscuits,
purchased or homemade
Combine sugar and water in a saucepan and bring to

a boil over medium-high heat. Boil for 1 minute, then
remove from heat. Once cool, add liqueur. Cover
tightly and refrigerate.
Remove skins from fruit by peeling or blanching. Slice
fruit. To prevent browning, drop cut fruit into a bowl
containing 1 quart ice-cold water and 1 tablespoon
lemon juice for 3 minutes. Drain fruit and place in a
clean bowl. Pour the chilled syrup over the fruit, cover
tightly and marinate for 30 minutes.
Prechill a large mixing bowl and beaters. Whip cream
on medium speed until it begins to thicken. With the
mixer running, pour honey in a thin stream into the
cream. Beat until soft peaks form. Cover and refrigerate until ready to serve.
Slice shortcakes in half horizontally, layer with fruit
and top with whipped cream. Makes 8 servings.
189
8/12/09 8:53:26 AM
Blueberry Shortcakes with

Blueberry Sauce
Townsend Farms
BLUEBERRY SAUCE
1/3 cup water
2/3 cup sugar
8 teaspoons cornstarch
Pinch of salt
Pinch of ground cinnamon
5 cups Townsend Farms* frozen
blueberries, slightly thawed
(or fresh)
190
BISCUITS
4 cups flour
4 tablespoons sugar
2 tablespoons baking powder
1-2 teaspoons salt
1 1/2 cups milk or buttermilk
1 cup Townsend Farms* frozen or
fresh blueberries
Whipped cream, for serving
For the sauce, combine 1/3 cup water (1 cup with fresh berries), sugar, cornstarch,
vanilla, salt and cinnamon in a saucepan. Bring to a boil over medium-high heat,
stirring constantly; boil for 1 minute. Stir in berries and cook until glazed, 30 seconds.
Transfer to a bowl and let cool. Cover and refrigerate for 1 hour or overnight.
For the biscuits, combine flour, sugar, baking powder and salt in a bowl. Cut butter
into the flour mixture until it resembles small peas. Stir in milk, then berries.
On a lightly floured surface, pat or roll dough to 1/ 2-inch thickness. Cut out 8
biscuits with a 2 1/ 2-inch round biscuit cutter. Place on an ungreased cookie sheet
1 inch apart. Bake until golden, 12-15 minutes. Let cool on a wire rack.
Pour the sauce over sliced biscuits and top with whipped cream. Makes 8 servings.
8/12/09 8:54:10 AM
Triple Berry Shortcake
Nonnis Cherry Crisp
Dawn Food Products
Delta Packing
2 tablespoons blueberries
2 tablespoons raspberries
blueberry muffin
Sweetened whipped cream
2 fresh strawberries, sliced
Confectioners sugar
Desserts
In a small bowl, combine blueberries and raspberries.

Stir gently to mix.
Slice muffin horizontally into 3 sections.
Pipe whipped cream onto the bottom muffin
layer. Add half of the berry mixture. Repeat with
another layer.
Add the muffin top, a dollop of whipped cream and
strawberries. Dust with confectioners sugar.
Makes 2 servings.
2 cups pitted Delta

Fresh* cherries
1/ 2-1 cup sugar
Ground cinnamon to taste
TOPPING
2 eggs, well beaten
3/4 cup sugar
1 cup flour
1/ 2 cup shortening
softened

Combine cherries and sugar to taste. Spread evenly
in an 8-inch square baking dish. Sprinkle with
cinnamon and dot with butter.
To prepare the topping, combine and mix all
ingredients. Pour over the cherries.
Bake for 1 hour, or until the top is golden brown.
Serve warm. Makes 8-10 servings.
191
8/12/09 8:54:11 AM
Peach Blueberry Crisp with

Pumpkin Flax Granola Topping
Natures Path Organic Foods
1 pound (3 cups) fresh
or frozen sliced
peeled peaches
12 ounces (2 1/2 cups)
fresh or frozen
blueberries
1 cup Millet Rice Flakes
1 1/2 cups Natures Path
Pumpkin Flax Plus
Granola* Organic
1/ 2 cup chopped walnuts
2 tablespoons cold butter,
cut into bits
Coconut sorbet, for serving
(optional)
192
Position rack in the middle of the oven and preheat

to 375F.
Place peaches and blueberries in a 9-inch square
baking pan. Crush Millet Rice Flakes with your fingers
and toss with the fruit.
Cover the pan tightly with foil. Bake until the fruit is
soft, 20-30 minutes.
Remove the foil. Distribute granola, walnuts, butter
and brown sugar evenly over the top. Bake, uncovered,
until the top is browned and the fruit is bubbly, about
10 minutes.
Serve warm, with a scoop of coconut sorbet on top, if
desired. Makes 6 servings.
* Brands may vary by region; substitute a similar product
Double Berry Cobbler

Alpine Fresh
2 1/2 cups Alpine Fresh*
blackberries, divided
2 1/2 cups Alpine Fresh*
blueberries, divided
1/ 3 cup flour
1 1/2 cups sugar, divided
3 cups biscuit mix
1/4 teaspoon
ground nutmeg
cardamom
1/4 cup melted butter
or margarine
3/4 cup milk (or for
richer dessert, use
1 cup cream)
2 large eggs,
slightly beaten
Whipped cream or vanilla
ice cream, for serving
1/ 2 cup chopped pecans or
hazelnuts (optional)

Rinse and drain 2 cups of each of the berries and
place in a large bowl. Combine flour and 1 cup sugar.
Add to the berries and toss to coat.
In a separate bowl, combine biscuit mix, remaining
1/ 2 cup sugar and spices. Add melted butter, milk and
beaten eggs. Stir until evenly moistened.
Place the coated berries in a greased 9-by-13-inch
baking dish. Spread the batter evenly over the top.
Bake for 45-55 minutes, or until the crust is
lightly browned.
To serve, top with whipped cream or ice cream, the
chopped nuts and the reserved fresh berries. Makes
10-12 servings.
8/12/09 8:54:36 AM
Black Velvet Apricot Cobbler

Kingsburg Orchards
1 stick (1/2 cup) butter
3-4 cups quartered Kingsburg
Orchards Black Velvet apricots
and their juices
1 cup sugar, plus more for
sprinkling over apricots
Desserts
2 teaspoons baking powder

1 cup unbleached all-purpose flour
1 cup milk
Vanilla ice cream, for serving
(optional)
Put the stick of butter in a deep casserole dish at least 9 by 9 inches in diameter
and place in a cold oven. Heat the oven to 350F.
Place apricots and their juices in a bowl and sprinkle lightly with sugar; set aside.
In another bowl, whisk together baking powder, flour and 1 cup sugar. Add milk
and mix well. The mixture will be thin.
When the butter has melted and the oven is at 350F, pour the batter all at once
into the casserole, then pour the fruit and its juices into the center of the batter.
Bake for 50-60 minutes, or until the batter is cooked and the top is golden brown.
Serve hot, warm or at room temperature. Great with ice cream.
Makes 8 servings.
193
8/12/09 8:54:37 AM
Mini Cherry Empanadas

M&R Company
1 egg
2 tablespoons milk
2 ready-made piecrusts
Sugar
FILLING
1 1/2 cups M&R* cherries,
pitted and halved
(1/2 pound)
1/ 3 cup sugar, plus more
to sprinkle on dough
Dash of cinnamon
1/ 3 cup water, plus
1/ 4 cup water
1/4 teaspoon almond
extract (optional)

Whisk egg with milk until frothy to make an egg
wash; set aside.
To prepare the filling, mix cherries, sugar and cinnamon with 1/3 cup water in a small saucepan. Stir and
bring to a boil. Mix cornstarch with 1/4 cup cold water
in a small bowl. Stir into the hot cherry mixture. Cook
until it thickens. Stir in almond extract. Let cool.
Unroll/unfold the piecrusts and cut out 4-inch-diameter rounds. Roll out the scraps and cut out additional
circles. Brush the outside edges of the circles with the
egg wash.
Place a spoonful of filling in the center of each round.
Fold the dough in half over the filling. Crimp the
edges with a fork to seal. Cut small slits in the top.
Brush with egg wash. Sprinkle with sugar.
Place the empanadas on a greased or parchmentlined baking sheet and bake for 20-35 minutes, or
until lightly browned. Makes 8-12 empanadas.
Tip: You can add 1/ 2 cup chopped hazelnuts or
chocolate chips to the cooled cherry filling.
194
Blueberry and White

Chocolate Mascarpone Strata
croissants
Butter, softened
7 large eggs
1 cup heavy whipping
cream
1/ 2 cup whole milk
3/4 cup sugar, divided
Pinch of ground cinnamon
Pinch of ground cardamom
Pinch of grated nutmeg
1 teaspoon salt
12 ounces fresh or frozen
wild Maine blueberries
8 ounces white chocolate
chips or chunks
4 ounces mascarpone
cheese
Ice cream or gelato,
for serving

Cut croissants into cubes. Spread in an even layer on a
sheet pan. Bake for about 10 minutes, or until lightly
toasted and crisp.
Generously butter a 13-by-9-by-2-inch pan. Spread
the croissant cubes in the pan.
In a bowl, combine eggs, cream, milk, 1/4 cup sugar,
vanilla, cinnamon, cardamom, nutmeg and salt.
Whisk until smooth.
Pour the egg mixture over the croissant cubes in the
pan. Press lightly on the croissants to cover thoroughly
with the custard.
Sprinkle blueberries and chocolate evenly over the
strata. Distribute mascarpone in small pinches.
Sprinkle the remaining 1/ 2 cup sugar over all.
Let soak for at least 30 minutes in the refrigerator
before baking.
Bake for about 1 hour, or until the center is set but
still jiggles slightly when moved. Serve warm with ice
cream or gelato. Makes 6-8 servings.
8/12/09 8:55:19 AM
Macarooned Fruit
Cantaloupe Fruit Bowls
Fowler Packing
Natures Partner
1 bunch table grapes

4 plums
4 nectarines
4 peaches
1 cup water
12-18 6-inch bamboo
skewers
1/ 2 cup Natures Partner*
Rinse and separate grapes. Wash, pit and cut plums

and nectarines into chunks. Scald and peel peaches.
Remove pits and cut into chunks. Combine lemon
juice with water. Dip the peaches and nectarines in
the lemon water to prevent browning.
Thread the fruit onto the skewers.
To prepare the fruit dip, place cookies in a food
processor and pulse until crumbled (or crumble in a
MACAROON FRUIT DIP
zip-top bag with a rolling pin). Add the other ingredients
6 coconut macaroon cookies in order and mix until well blended.
8 ounces mascarpone
Serve the fruit and dip together. Makes 6-8 servings.
(Italian soft
cream cheese)
8 ounces sour cream
3-4 tablespoons
brown sugar
2 teaspoons vanilla extract
Desserts
red or green seedless

grapes, washed and
sliced into halves
blueberries, washed
kiwifruit, peeled and
chopped
1 Natures Partner* peach,
washed and chopped
1 Natures Partner* apple,
washed and chopped
1 Natures Partner*
cantaloupe, sliced
in half, with seeds
scooped out
Mint, for garnish (optional)
To prepare the custard sauce, heat milk in a double

boiler over medium-low heat until it is simmering. In
the meantime, whisk sugar and cornstarch together
in a bowl. Add egg and whisk until there are no
lumps. Stir in vanilla. Gradually stir the hot milk into
the egg mixture, making sure there are no lumps.
Return the mixture to the double boiler. Cook over
medium heat, stirring constantly, until thickened.
Let cool to room temperature.
In a bowl, combine grapes, blueberries, kiwifruit,
peach and apple; toss gently to blend. Ladle into the
cantaloupe bowls.
Garnish the melon bowls as desired with custard
sauce and mint. Makes 2 servings.
LOW-FAT CUSTARD
SAUCE
2 cups fat-free milk
1/4 cup sugar substitute
(such as Splenda)
1 tablespoon cornstarch
1 large egg
195
8/12/09 8:55:20 AM
Vanilla Bean Poached Pears
Fig Rolls with Honeydew Glaze
Kirkland Signature/Rodelle Vanilla
Stellar Distributing/Mas Melons & Grapes
6 cups water
2 cups sugar
2-3 strips lemon peel
Rodelle vanilla bean,
split lengthwise
1 whole star anise
4 Bartlett or Anjou pears,
ripe but firm
1 pint vanilla ice cream
2/3 cup chopped fresh figs
196
In a deep straight-sided, nonreactive saucepan,

combine water, sugar, lemon peel, vanilla bean pod
and seeds, and star anise. Bring to a boil over high
heat, stirring until the sugar is completely dissolved.
Meanwhile, peel pears, leaving the stem intact. Cut
just enough off the bottom of each pear to make it
flat, creating a stable base.
Reduce the heat under the poaching liquid to a
simmer and add the pears. It is okay to lay them on
their sides. Cook the pears, gently turning occasionally,
until just tender when pierced with a knife, about
6-9 minutes.
Let pears cool completely in the poaching liquid.
Remove from the pan and stand each pear upright
in a dessert glass.
Return the poaching liquid to the stovetop, bring to
a boil and reduce until it coats the back of a spoon.
Strain the sauce and set aside.
Add a scoop of ice cream to each pear and
drizzle the sauce over the top. Serve immediately.
Makes 4 servings.
1/ 2 cup chopped pecans
2 tablespoons
brown sugar
butter, softened
12 sheets frozen phyllo
dough, thawed
butter, melted
1 cup water
1/4 cup sugar
1 cup finely chopped
honeydew melon

In a bowl, combine figs, pecans, brown sugar and
softened butter.
Cut phyllo sheets into thirds. For each roll, take one
third of each phyllo sheet, brush with melted butter,
place another on top, brush with butter, and place
another on top and brush with butter. Place about
1 tablespoon of filling on one side, fold in the edges
and roll. Brush with melted butter.
Place on a greased baking sheet and bake for about
20 minutes, or until golden brown.
In a saucepan, combine water, sugar and honeydew.
Bring to a boil, then simmer until the melon has
softened and the mixture has thickened. Lightly
brush the warm glaze on the rolls and spoon on top.
Makes 4 servings.
8/18/09 9:28:59 AM
Quick Apple Dumplings

Yakima Fresh
2 medium Yakima Fresh* Granny
Smith apples
1 (8 count) package refrigerated
crescent roll dough
1/ 2-1 teaspoon ground cinnamon
1/ 2 cup butter
1 cup sugar
1 cup orange juice
1/ 2 cup very finely chopped pecans
Ice cream or whipped cream,
for serving
Preheat oven to 350F. Butter an 8-inch square baking dish.

Peel and core apples. Cut each apple into quarters.
Unroll and separate crescent roll dough.
Desserts
Wrap each apple section in a crescent roll. Place in the pan and sprinkle
with cinnamon.
Combine butter, sugar and orange juice in a medium saucepan. Bring to
a boil. Remove from the heat and stir in vanilla. Pour over the dumplings.
Sprinkle pecans over the top.
Bake for 30 minutes, or until the crust is golden and beginning to bubble
and the apples are just tender when pierced with a fork.
To serve, spoon some of the syrup from the baking dish over the dumplings.
Serve with ice cream or whipped cream. Makes 8 servings.
197
8/12/09 11:31:55 AM
Tropical Mandarin Trifle
Strawberries and Cream Trifle
Festival
Eagle Brand/Smuckers
1 cup sweetened coconut

1 pint whipping cream
4 11-ounce cans Festival*
mandarin oranges in
light syrup, drained,
syrup reserved
cinnamon
1/4 cup plus 2 tablespoons
granulated sugar
2 20-ounce cans
Festival* golden pineapple chunks in syrup,
drained, syrup reserved
1 tablespoon light rum
(optional)
1 loaf Kirkland Signature
pound cake, cut into
1/ 2-inch cubes
1/ 3 cup coarsely chopped
macadamia nuts
1/ 3 cup coarsely chopped
Kirkland Signature salted
Marcona almonds
198
Preheat oven to 400F. Spread coconut in a pan and

toast for about 3-5 minutes; let cool.
Place cream, 1 2/3 cups mandarin syrup, vanilla,
cinnamon and sugar in a mixing bowl. Beat until stiff
peaks form.
In a separate bowl, stir together 1/ 2 cup mandarin
syrup, 1/ 2 cup pineapple syrup and rum.
Layer a third of the cake cubes in a 3-quart dish and
moisten with a third of the fruit syrup mixture. Lay a
third of the fruit over the cake. Spread with a third of
the whipped cream. Sprinkle with a third of the nuts
and a third of the coconut. Repeat with 2 more layers.
Chill for at least 1 hour. Makes 12 servings.
Recipe developed by Chef Tyler Hefford-Anderson.
1 14-ounce can Eagle

Brand* sweetened
condensed milk
1 1/2 cups cold water
1 4-serving size package
instant vanilla-flavor
pudding and pie
filling 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 3/4-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 trifle 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.
8/12/09 11:32:25 AM
Nostalgic Apple Pie
Margarets Special Grape Pie
Splenda
Stevco
Pastry dough for 2-crust

9-inch pie
7 cups cored, peeled,
thinly sliced
baking apples
1 cup Splenda No Calorie
Sweetener, granulated
3/4 teaspoon ground
cinnamon
1/4 teaspoon grated
nutmeg
1/ 8 teaspoon salt
Desserts

Place 1 crust in a 9-inch pie pan.
Place sliced apples in a large mixing bowl and
set aside.
Combine Splenda, cornstarch, cinnamon, nutmeg
and salt in a small bowl. Sprinkle over the apples and
toss. Spoon the apple mixture into the piecrust.
Place the second crust over the filling. Seal the edges,
trim and flute. Cut small openings in the top crust.
Bake until the top crust is light brown, about 15
minutes. Reduce heat to 375F and finish baking
for 30-40 minutes. Serve warm or chilled.
Makes 8 servings.
300 calories, 3 g protein, 40 g carbohydrates,
15 g fat, 4 g saturated fat, 0 mg cholesterol,
5 g fiber, 270 mg sodium, 14 g sugar.
Pastry dough for 2-crust

9-inch pie
5 cups halved Stevco*
black seedless grapes
1/ 2 cup sugar
cinnamon
1/ 2 teaspoon salt
1 tablespoon fresh
lemon juice

Roll out half of pastry dough and line a 9-inch
pie pan.
In a medium bowl, stir together grapes, sugar,
cornstarch, cinnamon and salt. Pour into the pie
shell. Sprinkle with lemon juice and dot with butter.
Roll out the remaining pastry and place over the
filling. Press to seal and flute the edges. Cut vents in
the top of the pie.
Bake for 10 minutes, then reduce the heat to 350F
and cook for 30-35 minutes longer, or until the filling
in the center is bubbly. Makes 8 servings.
199
8/12/09 11:32:26 AM
8/12/09 11:33:09 AM
Rustic Apple and

Dried Cherry Galette
Columbia Marketing International
PASTRY DOUGH
1 1/2 cups flour
1/ 2 teaspoon salt
1/ 2 cup unsalted butter,
chilled and cut into
1/ 2-inch pieces
4 tablespoons ice water
To prepare the pastry dough, mix flour and salt in a

food processor. Add butter and pulse until crumbly.
Add 2 tablespoons ice water and process until moist
clumps form, adding more ice water as needed.
Form the dough into a ball and pat into a disk shape.
Wrap in plastic wrap and refrigerate.
Peel and core apples and cut each into 8 pieces.
1 1/2 pounds CMI* Granny
Melt butter in a skillet over medium heat. Add
Smith apples
apples and sprinkle with 3 tablespoons sugar. Saut,
1 tablespoon unsalted butter stirring, for 5-10 minutes, or until the apples begin
4 tablespoons sugar, divided to soften. Add cherries and cinnamon and stir to
1/ 3 cup dried cherries
blend. Remove from the heat and let cool.
1/4 teaspoon ground
cinnamon
On a floured surface, roll out the pastry dough
into a 12-inch circle and place on a baking sheet.
Arrange the filling on top of the dough, leaving
about an inch of dough exposed at the edges. Pinch
up the dough edges to form a shallow rim. Sprinkle
the filling and dough with the remaining 1 tablespoon of sugar.
Bake for 15 minutes. Increase the temperature to
375F and bake for an additional 30 minutes, or
until the crust is golden. Remove from the oven
and let cool for about 15 minutes. Makes 6 servings.
Tip: Serve with warm caramel sauce and fresh
whipped cream, if desired.
Recipe courtesy of Chef David Toal of Ravenous Catering,
Wenatchee, Washington.
Desserts
Spiced Mango Galette

Alpine Fresh
1 refrigerated piecrust,
softened
3 Alpine Fresh* whole
mangoes, peeled and
cut into small cubes,
or 2 cups Alpine Fresh*
fresh cut mangoes, cut
into small cubes
1 tablespoon butter
2 tablespoons
brown sugar
2 teaspoons light rum
1/4 teaspoon ground
cinnamon
1/4 teaspoon grated
nutmeg
1/4 cup Alpine Fresh*
blueberries

Unroll softened piecrust onto a greased rimmed
baking sheet. Set aside.
Combine mango and cornstarch in a medium bowl.
Toss to coat evenly.
Melt butter in a small saucepan over low heat. Add
brown sugar, rum, vanilla, cinnamon and nutmeg.
Cook and stir for 1 minute. Pour over the mango and
mix well.
Pour the filling onto the center of the piecrust, leaving
a 2-inch border. Sprinkle blueberries over the filling.
Fold the piecrust edges over the fruit. Bake for 30-35
minutes, or until lightly browned. Let cool for 15
minutes before cutting.
Serve warm. Makes 6 servings.
201
8/13/09 3:07:32 PM
Chocolate Almond Brownie Pie

Kirkland Signature/Kerry
3 eggs
1 cup light corn syrup
1 cup packed brown sugar
1/ 2 cup butter, melted
3 cups Kirkland Signature chocolatecovered almonds, finely ground
202
1 9-inch deep-dish unbaked piecrust

(store bought or homemade)
Whipped cream, for serving
(optional)
1 cup Kirkland Signature chocolatecovered almonds, chopped into
thirds, for garnish (optional)

In a bowl, combine eggs, corn syrup, brown sugar and melted butter. Add ground
chocolate-covered almonds and mix by hand until blended.
Bake piecrust for about 5 minutes. Pour the filling into the hot crust. Bake for
about 60-70 minutes, or until the filling quivers just a little in the center when
the pan is gently shaken. Cover the edges with foil if they start to get too brown.
Let the pie cool completely. Serve with whipped cream and chopped almonds.
Makes 8 servings.
8/12/09 11:33:34 AM
Caramel Chocolate Chunk

Brioche Bread Pudding
Barry Callebaut
1 pound brioche bread, cut
into 1-inch cubes
2 ounces butter, melted
1 1/ 3 cups heavy
whipping cream
4 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons dark rum
3 1/2 ounces Callebaut
Dark Chocolate Chunks
3 1/2 ounces prepared
caramel sauce
Desserts
Preheat oven to 350F. Butter a 9-by-5-inch loaf pan.

In a mixing bowl, combine brioche and melted butter.
Spread cubes on a baking sheet and place in the oven
until toasted, about 6-10 minutes. Remove from the
oven and let cool.
In a mixing bowl, combine cream, eggs, egg yolks,
sugar, rum and vanilla. Mix until well blended. Stir in
the bread cubes and let soak for 5 minutes. Fold in
the chocolate chunks.
Layer the bread and caramel sauce in the prepared
pan. Bake until the custard is set, about 20-30 minutes.
Makes 6-8 servings.
Rugala Crme Brle

Countryside Baking
8 pieces Kirkland
Signature Rugala
4 egg yolks
1 whole egg
1/4 cup sugar
cinnamon
2 1/2 cups heavy cream,
scalded
2 tablespoons light
brown sugar

Cut each rugala into 6 pieces. Divide the pieces evenly
among 6 ramekins.
In a bowl, mix egg yolks, whole egg, sugar and
cinnamon.
Gradually pour the hot cream into the egg mixture,
stirring to combine. Pour into the ramekins.
Set the ramekins in a baking pan. Pour in hot water
to come halfway up the sides of the ramekins. Bake
for 45 minutes, or until a knife inserted near the
center comes out clean. Remove from the water
bath and let cool. Chill.
Sprinkle the brown sugar evenly over the chilled
ramekins. Broil approximately 6 inches from the
heat until the topping is bubbly and browned.
Makes 6 servings.
203
8/12/09 11:33:35 AM
Grape Juice Pudding

Kirkland Signature/Newmans Own
4 tablespoons sugar
3 tablespoons water
2 cups Kirkland Signature/
Newmans Own 100%
Grape Juice
Whipped cream,
for serving
Combine sugar, cornstarch and water in a bowl and

stir until a smooth paste forms.
Heat grape juice in a saucepan over low heat until it
simmers. Stirring constantly, slowly add the cornstarch paste. When the mixture is clear and thickened, remove from the heat.
Pour into individual bowls and chill.
Serve with whipped cream. Makes 4-6 servings.
Tip: Cubed fresh fruit can be stirred into the pudding
after it is removed from the heat, or served on top of
the chilled pudding.
Crepes with Mascarpone Cream

and Roasted Blueberries/Cherries
Grower Direct/Western Sweet Cherry Group
CREPES
1 egg
1 1/2 cups whole milk
1/4 cup sugar
Pinch of salt
Butter
MASCARPONE CREAM
8 ounces heavy
whipping cream
8 ounces mascarpone
cheese
5 tablespoons sugar
TOPPING
2 cups Grower Direct
Marketing* blueberries
2 cups Grower Direct
Marketing* or Western
Sweet Cherry Group*
cherries, halved
and pitted
3/4 cup sugar
204
To prepare the crepes, combine flour, egg, milk,

sugar and salt in a bowl; mix until well blended.
Melt a dab of butter in a 7-inch crepe pan over
medium heat. Add 1/4 cup batter and cook for about
2 minutes on each side. Remove from the pan and
stack between sheets of waxed paper. Let the crepes
cool before filling. Otherwise the filling will melt
too quickly.
To prepare the mascarpone cream, combine all
ingredients and beat until well blended.
To prepare the topping, preheat oven to 400F.
Combine blueberries, cherries and sugar in a bowl
and mix gently to blend. Spread on a rimmed sheet
pan and roast for 10 minutes.
To assemble, lay the crepes flat. Put 1/4 cup of
mascarpone cream on each one and fold in half.
Top with the hot roasted fruit. Makes 8 servings.
8/12/09 11:34:11 AM
Sauted Pineapple and

Bananas with Honey
Del Monte Fresh Produce
Vanilla low-fat frozen yogurt
1/4 cup butter (1/ 2 stick)
1/4 cup honey
Desserts
4 cups Del Monte Gold Extra Sweet

fresh-cut pineapple chunks
2 Del Monte bananas, cut in half
lengthwise and then cut
into quarters
Spoon frozen yogurt into individual serving bowls and keep in the freezer until
the fruit mixture is ready.
Melt butter in a large saucepan over medium heat. Mix in honey, vanilla and
cinnamon. Add pineapple and simmer for 2 minutes, stirring occasionally. Add
bananas and stir until evenly coated and bananas are cooked through and soft.
Serve immediately over frozen yogurt. Makes 8 servings.
205
8/12/09 11:34:13 AM
Tropical Fruit Saronno
Nectarine Ice Cream
Dole
WesPak
3 small, firm Dole

bananas, peeled
brown sugar
1/4 cup butter or
margarine
1 cup fresh Dole Tropical
Gold Pineapple cut
into chunks
cinnamon
2 tablespoons
amaretto liqueur
2 tablespoons brandy
Vanilla ice cream,
for serving
Slivered almonds,
for garnish
Fresh mint sprigs,
for garnish
206
Cut bananas in half lengthwise, then crosswise into

quarters. Drizzle with lemon juice.
Heat brown sugar and butter in a 10-inch nonstick
skillet over medium heat until the sugar is melted
and caramelized. Add bananas and pineapple chunks;
cook slowly for 1-2 minutes, until heated and glazed,
stirring gently. Sprinkle with cinnamon.
In a large metal spoon or ladle, carefully ignite the
liqueur and brandy. Pour over the fruit mixture in the
skillet and heat for a few minutes.
Serve warm over ice cream. Garnish with almonds
and fresh mint, if desired. Makes 4 servings.
6-8 WesPak nectarines

(7 cups pureed)
Juice of 1 lemon
3 cups sugar, divided
1/ 3 cup light corn syrup
4 eggs
1/4 teaspoon salt
1 tablespoon peach
brandy (optional)
3 cups whipping cream
2 tablespoons
vanilla extract
1/4 teaspoon
almond extract
1-2 cups whole milk
Peel nectarines and cut into chunks. Puree with

lemon juice in a food processor.
Pour into a large bowl and stir in 1 cup sugar and
corn syrup. Refrigerate.
Place eggs in a mixing bowl and beat until thick
(5 minutes). Gradually add 2 cups sugar, salt, peach
brandy and cream. Beat well.
Transfer the mixture to a saucepan and cook over low
heat, stirring constantly, for about 10-12 minutes,
until slightly thickened (190F). Add vanilla and
almond extracts. Strain into a clean bowl.
Add nectarine puree to the egg mixture, beating
(with clean beaters) on low until blended. Pour into
the container of an ice cream machine. Add enough
milk to fill to the suggested level. Chill overnight.
Freeze according to ice cream maker instructions.
Makes 1 gallon.
8/13/09 11:09:19 AM
Strawberry-Blueberry
Buttermilk Ice Cream
Andrew & Williamson/SunnyRidge/
Curry & Company
FRUIT PUREE
3 cups sliced fresh strawberries
3 cups fresh blueberries
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
Desserts
ICE CREAM
2 1/4 cups heavy cream, divided
1 1/2 cups buttermilk
1 1/2 cups sugar
6 large egg yolks
3/4 cup sour cream
1/ 8 teaspoon salt
To prepare the fruit puree, combine all ingredients in a medium saucepan. Bring
to a boil, then simmer for 7-9 minutes, or until the mixture begins to thicken,
skimming off any scum that rises to the surface. Remove from the heat and let
cool. In a blender, puree the mixture in 2 batches. If desired, strain through a
fine-meshed sieve. Let cool.
To prepare the ice cream, whisk together 1 1/ 2 cups cream, buttermilk, sugar and
egg yolks in a heavy 4-quart saucepan. Cook over low heat, whisking constantly,
for 12-15 minutes, or until the custard coats a metal spoon. Remove from the
heat and let cool.
In a small bowl, whisk together 3/4 cup cream, sour cream and salt. Stir into the custard.
Pour into a large bowl and set in a bowl of ice to cool. Blend in the fruit puree.
Freeze the mixture in an ice-cream maker according to the manufacturers directions.
Makes 10-12 servings (2 quarts).
207
8/12/09 12:11:47 PM
Grape and Caramel Parfait
Red Grapefruit Baskets
Pandol Bros., Inc.
Greene River Marketing/Tropicana
4 Lorna Doone (or similar

shortbread) cookies
2-4 scoops vanilla
ice cream
1/ 2 cup Pandol red
and green seedless
grapes, sliced
Dollop of whipped cream
1 tablespoon
sliced almonds
Caramel syrup
6 Tropicana* red
grapefruits
Vanilla ice cream or
frozen yogurt
4 teaspoons finely
chopped peeled ginger
1/ 3 cup firmly packed light
brown sugar
Fresh mint leaves, for
garnish (optional)
Break 2 cookies into small pieces and line the bottom

of a parfait dish.
Add layers of ice cream, sliced grapes and the
remaining cookies, broken into small pieces. Top
with whipped cream.
Sprinkle sliced almonds on top and drizzle with
caramel syrup to taste. Makes 1 serving.
Recipe developed by Patricia Davis, employee of Pandol Bros., Inc.
Cut grapefruits in half horizontally. Cut all around the

inside edges and between the membranes to release
the segments. Place the segments in a bowl and cut
into bite-size pieces.
Remove all the membrane from 6 of the grapefruit
halves; discard the remaining halves.
Place a large scoop of ice cream in each hollowed-out
grapefruit half. Cover and set in the freezer until
ready to use.
Add ginger and sugar to the grapefruit in the bowl
and toss gently. Cover and refrigerate.
To serve, spoon some grapefruit mixture over the ice
cream in each grapefruit basket. Garnish with mint.
Makes 6 servings.
208
8/12/09 12:12:10 PM
Chocolate Croissant Shell

Vie de France
1/ 2 cup chocolate chips
1 Vie de France butter croissant
3/4 cup raspberry ice cream
Desserts
OPTIONAL GARNISH
1/4 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 firm.
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.
209
8/12/09 12:12:11 PM
Caf Ladyfinger Dessert

Starbucks Coffee
2 3-ounce packages ladyfingers,
split
1 cup strong brewed Starbucks
coffee (any variety),
cooled, divided
1 8-ounce package Philadelphia
cream cheese, softened
210
2 cups cold milk

2 1.5-ounce packages Jell-O
vanilla-flavor instant pudding
1 8-ounce tub Cool Whip whipped
topping, thawed, divided
Brush the cut-sides of ladyfingers evenly with cup coffee. Arrange on the
bottom and up the sides of a 2-quart serving bowl.
Place cream cheese and remaining coffee in a large bowl and beat with a whisk
until blended. Gradually beat in milk until smooth. Add dry pudding mixes and beat
for 2 minutes. Stir in half of Cool Whip. Spoon the mixture into the prepared bowl.
Refrigerate for 1 hour. Top with the remaining Cool Whip just before serving.
Makes 12 servings.
8/13/09 9:27:10 AM
Chocolate Peanut Butter

Passion Bars
Ghirardelli
2 eggs
1 pouch Ghirardelli* Triple
Chocolate Brownie Mix
1 cup peanuts, chopped
PEANUT BUTTER FILLING

1 1/4 cups (14-ounce
can) sweetened
condensed milk
1/ 2 cup peanut butter
Preheat oven to 350F. Lightly grease a 13-by-9-by-2-inch pan.

In a medium bowl, stir together oil and eggs. Add brownie mix and peanuts;
stir until moistened. Press half of the brownie mixture into the pan, reserving
the remainder for topping.
To make the filling, stir sweetened condensed milk and peanut butter in a medium
bowl until smooth. Spread evenly over the brownie layer in the pan.
Drop rounded teaspoonfuls of the reserved brownie mixture over the peanut
butter layer.
Bake for 25-30 minutes, or until the top is set. Cool thoroughly before cutting.
Makes 24 bars.
Desserts
211
8/12/09 12:12:55 PM
Chocolate Chip Paisley Blondies
Classic Raisin Oatmeal Cookies
The Hershey Company
Sun-Maid Growers
3/4 cup (1 1/ 2
3/4 cup butter or margarine,
sticks) butter
or margarine, softened
3/4 cup granulated sugar
brown sugar
3 eggs
2 cups all-purpose flour
2 teaspoons baking
powder
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1/ 2 cup chopped nuts
1/ 2 cup Hersheys Syrup*
Preheat oven to 350F. Grease a 13-by-9-by-2-inch

baking pan.
Beat butter, granulated sugar and brown sugar until
well blended. Add eggs one at a time, beating well
after each addition. Stir in vanilla.
Stir together flour, baking powder and salt; beat into
the butter mixture. Stir in chocolate chips and nuts.
Spread half of the batter (about 2 1/ 2 cups) in the
prepared pan. Spoon syrup over the top; evenly
spread over the surface to within 1/ 2 inch of the
edges. Drop teaspoonfuls of the remaining batter over
the syrup so the surface is almost completely covered.
(As the blondies bake, the syrup showing in the
spaces between the batter will form a paisley effect.)
Bake for 35-40 minutes, or until lightly browned. Cool
completely in the pan on a wire rack. Cut into bars.
Makes about 36 bars.
softened
1 cup brown sugar, packed
1/ 2 cup sugar
1/4 cup milk
1 large egg
1 teaspoon ground
cinnamon
1/ 2 teaspoon baking soda
1/4 teaspoon salt
3 cups quick or oldfashioned oats
1 cup Sun-Maid raisins
1 cup coarsely chopped
nuts (optional)

Beat butter, sugars, milk, egg and vanilla in a large
bowl until light and fluffy.
In a separate bowl, combine flour, cinnamon, baking
soda and salt. Gradually add to the butter mixture,
mixing well.
Stir in oats, raisins and nuts.
Drop the dough by tablespoonfuls onto ungreased
cookie sheets. Bake for 12-15 minutes. For a softer
cookie, bake until the edges are golden brown and
the tops just set. For a crisper cookie, bake until
the tops are golden brown.
Remove from the cookie sheets and let cool on wire
racks. Makes 3 dozen cookies.
212
8/12/09 12:13:21 PM
Banana Nut Cookie Sandwich

J&J Snack Foods
oatmeal cookies
1/ 2 cup marshmallow fluff and/or
chocolate-hazelnut spread
Desserts
1/ 2 banana, diced into

1/4-inch pieces
1/ 2 cup of your favorite
Place 1 cookie flat side up on a dessert plate.

Spread half of the marshmallow fluff or chocolate-hazelnut spread on the cookie.
Top with diced banana and sprinkle with chopped nuts.
Spread remaining marshmallow fluff or chocolate-hazelnut spread on the second
cookie and place on top. Makes 1 serving.
chopped nuts
213
8/12/09 12:13:23 PM
Holiday Caramel Chex Mix

General Mills
4 cups popped popcorn
2 cups each of Corn Chex
and Rice Chex (these
are found in Triple Chex
cereal)
1 cup Kirkland Signature
mixed nuts
1/ 2 cup butter or margarine,
cut up
3/4 cup packed
brown sugar
1/4 cup light corn syrup
1/ 2 cup white vanilla
baking chips
1/ 2 cup sweetened
dried cranberries
214

Remove and discard any unpopped kernels from the
popped popcorn.
In an ungreased large roasting pan, mix popcorn,
cereal and nuts; set aside.
In a 1 1/ 2-quart saucepan, heat butter, brown sugar
and corn syrup to boiling over medium heat, stirring
frequently. Pour over the cereal mixture, stirring until
evenly coated.
Bake for 1 hour, stirring every 15 minutes. Spread on
waxed paper or foil to cool, about 15 minutes, stirring
occasionally to break up.
In a 1-quart saucepan, heat baking chips over low
heat, stirring frequently, until melted and smooth.
Add 3 cups of the cooled cereal mixture to the melted
chips; toss gently until evenly coated. Spread on
waxed paper or foil. Cool for about 30 minutes, or
until set.
In a serving bowl, mix both cereal mixtures and
cranberries. Store in an airtight container.
Makes 18 servings (1/ 2 cup each).
140 mg sodium.
Pumpkin Pecan Spice

Streusel Muffins
Kirkland Signature/Kerry
1 15-ounce can pumpkin
1/ 2 cup applesauce
1 cup water
1 16-ounce box angel
food cake mix (addwater-only variety)
2 tablespoons pumpkin
pie spice
Spiced Pecan cereal
STREUSEL
1 cup Kirkland Signature
Pecan Spice cereal
1 cup flour
1 cup granulated sugar
2 teaspoons pumpkin
pie spice
1/ 2 cup melted butter

Combine all streusel ingredients in a bowl and mix
until blended; set aside.
Place pumpkin, applesauce and water in a bowl and
stir until blended.
In another bowl, combine cake mix, pumpkin pie
spice and cereal. Stir into the pumpkin mixture.
Scoop the muffin batter into 24 greased muffin cups.
Sprinkle the top of each muffin with streusel mix.
Bake for 35-45 minutes, or until the tops spring back
when touched with gentle pressure. Makes 24 muffins.
8/12/09 12:14:04 PM
Churros Spanish-Style
(Churros con Chocolate)
J&J Snack Foods
Take home some delicious Double Twisted Churros from Costcos Food Court, or
prepare J&J Snack Foods Gourmet Double Twisted Churros (available in the
freezer case at some Costcos) following the directions on the package. To serve in
the traditional Spanish style, roll churros in granulated sugar. (For a flavorful twist,
mix some cinnamon in with the sugar.*) While the churros are warming, prepare
this delicious authentic chocolate dip to dunk them in.
CHOCOLATE DIP
4 ounces dark chocolate
2 cups milk, divided
Desserts
Place chocolate and 1 cup milk in a saucepan over medium heat. Stir until
the chocolate melts.
Dissolve cornstarch in the remaining milk. Using a whisk, slowly add to the
melted chocolate mixture.
Whisk in sugar.
Reduce the heat to low and cook, whisking constantly, until it thickens, about
5 minutes. Remove from the heat and continue to whisk until smooth.
Serve the warm chocolate dip in a coffee cup. Dunk the churros into the chocolate
dip to enjoy as the Spanish do! Makes 2 servings.
* Cinnamon sugar mix is included in the Gourmet Double Twisted Churro package.
4 tablespoons sugar
215
8/13/09 9:28:36 AM
Beverages
p216.217_BeveragesIntro.indd 216
8/12/09 12:14:30 PM
Iced Coffee
Kirkland Signature
4 ounces Kirkland Signature
coffee, brewed
double strength
Sugar or sweetener to taste
(optional)
1-2 ounces half-and-half or
milk (optional)
Ice
Let coffee cool for at least 5 minutes. Then pour into

a tall glass, or into a blender if blending with ice.
Add sugar and half-and-half.
Add ice to the glass or blend with ice. Makes 1 serving.
Note: For iced coffee, make the coffee double
strength, unless you are using espresso, which is
strong enough. You will be pouring it over ice, which
will dilute it.
Coffee: Start with fresh Kirkland Signature or
San Francisco Bay* gourmet whole-bean coffee,
available in 3-pound bags.
Grind: Make sure the coffee is ground properly for
your chosen coffeemaker. Drip filter coffee should be
ground to the rough consistency of sand. Percolator
should be coarser, espresso much finer. Use a burr
grinder with the proper setting for your coffeemaker.
You can also use a blade grinder for 8-15 seconds.
Water: It is important to use fresh, cold water. If
the tap water in your area is not very good, use
bottled water. Never use distilled or soft water.
Never use hot tap water, which has gone through
your hot-water heater.
Amount: Use approximately 3 rounded tablespoons
of ground coffee for every 4 ounces of water (twice
the normal strength). Adjust to taste. If making
espresso, you do not need to make the coffee
double strength.
Method: Best methods are drip filter, vacuum,
French press and espresso.
Beverages
p216.217_BeveragesIntro.indd 217
Chocolate and ChocolateRaspberry Iced Coffee

Kirkland Signature
CHOCOLATE
ICED COFFEE
4 ounces Kirkland
Signature coffee,
brewed double strength
Sugar or sweetener to
taste (optional)
1-2 ounces half-and-half
or milk (optional)
1-2 tablespoons
chocolate syrup
Ice
Let coffee cool for at least 5 minutes. Then pour

into a tall glass or blender.
Add sugar, half-and-half and chocolate syrup
and stir well.
Add ice to the glass or blend with ice.
Makes 1 serving.
CHOCOLATE-RASPBERRY
ICED COFFEE
1 pint fresh or frozen
raspberries
2 tablespoons sugar
2 tablespoons water
Chocolate Iced Coffee
Combine raspberries, sugar and water in a saucepan

and cook over low heat until the raspberries break
down, about 10 minutes. Continue cooking for a
few minutes to thicken, if necessary. Let cool. Strain
through cheesecloth to remove the seeds. Store,
covered, in the refrigerator.
To make the iced coffee, add 1-2 tablespoons
raspberry syrup to Chocolate Iced Coffee and stir
well before adding ice. Makes 1 serving.
Tip: Experiment! Only you know how you like
your coffee.
217
8/12/09 12:14:32 PM
Brazilian Berry Smoothie
Tropical Fruit Smoothie
Kirkland Signature/Bolthouse Farms
Ready Pac Foods, Inc.
1 1/4 cups Kirkland
1 4-pound Ready Pac*

Gourmet Fruit Bowl
2 tablespoons honey
2-3 tablespoons
orange juice
1 tablespoon flax seeds
1/ 2 teaspoon
vanilla extract
2-4 bamboo skewers
Fresh mint sprigs
(optional)
Signature Bom Dia

Aa Berry with
Blueberry Juice
1/ 2 cup vanilla yogurt
1 banana, sliced
4 strawberries, trimmed
1 cup ice
218
p218.219_Beverages.indd 218
Combine all ingredients in a blender and blend until

smooth. Makes 2 servings.
Place 3 cups of chilled fruit in a heavy-duty blender

jar. Add yogurt, honey, orange juice, flax seeds and
vanilla. Secure the lid and blend until smooth, about
2-3 minutes.
Pour into two 16-ounce or four 8-ounce glasses.
Place 3 chunks of fruit on each bamboo skewer.
Reserve the remaining fruit, covered, in the refrigerator
for another use.
Garnish the smoothies with fruit kabobs and mint
sprigs. Makes 2-4 servings.
8/12/09 12:16:38 PM
Ruby Red Tropical Smoothie
Grape and Kiwi Smoothie
Apple & Eve
Trucco/Castle Rock Vineyards
2 cups sliced bananas

1 cup trimmed strawberries,
fresh or frozen
1 cup Apple & Eve* Ruby
Red Grapefruit Juice
Cocktail, chilled
1 cup pineapple juice,
chilled
1 cup crushed ice
Fresh fruit, for garnish
(optional)
Beverages
In a blender, combine bananas, strawberries, juices

and ice. Blend until smooth.
Pour into glasses and garnish with fresh fruit.
Makes 4 servings.
3/4 cup sugar-free
lemonade
1/ 2 cup whole milk
3 Trucco Italian kiwis,
peeled and diced
1/ 2 cup Castle Rock
Vineyards red or green
seedless grapes
Combine lemonade, milk and kiwis in a blender.

Blend on high speed until the mixture is smooth.
Add grapes and blend on high speed again until
smooth. Serve immediately. Makes 2 servings.
Tip: Substitute any sugar-free drink for lemonade
in this recipe.
219
8/12/09 12:16:39 PM
Berry Chocolate Smoothie
Citrus Berry Cooler
Kirkland Signature/Cliffstar
Tropicana

Cranberry Juice
Cocktail, chilled
2 1/2 cups frozen
strawberries
1 cup strawberry yogurt
2 tablespoons confectioners
sugar
1/4 cup chocolate chips
1 1/2 cups Tropicana Pure

Premium Orange Juice
1 1/2 cups lemon sorbet
1/ 2 cup raspberry sorbet
Raspberries, for garnish
Mint leaves, for garnish
220
Put juice, strawberries, yogurt and sugar in a

food processor and spin on the highest setting
until smooth.
Add chocolate chips and pulse until the desired
consistency is reached.
Pour into glasses. Serve immediately.
Makes 3-4 servings.
Place juice and lemon sorbet in a blender. Cover and

blend until smooth.
Drop 2 small spoonfuls of raspberry sorbet into each
glass. Top each serving with a quarter of the orange
juice mixture. Divide spoonfuls of the remaining
sorbet evenly between the glasses. Top with the
remaining orange juice mixture.
Garnish with raspberries and mint. Serve immediately.
Makes 2 servings.
calories, 1 g protein, 86 g carbohydrates, 0 g fat, 0 mg
Tips: Chill the glasses in the freezer for up to 2 hours
before using. Substitute strawberry, peach or mango
sorbet for the raspberry sorbet, if desired.
8/12/09 12:17:34 PM
Index
A
Aai berry with blueberry juice, in smoothie, 218
Ahi
bruschetta, 38
seared, with mixed greens, 162
seared, salad with pomegranate
vinaigrette, 163
Alfredo sauce, prepared, in spinach ravioli lasagna, 172
Almonds
chocolate-covered, in brownie pie, 202
Marcona, in trifle, 198
Apple pear, in baby mixed greens salad, 57
Apple sauce cake, oatmeal, 180
Apples
bread, 177
bruschetta with Gorgonzola, 39
cake, applesauce, 181
in cantaloupe fruit bowls, 195
compote, onion, 152
dumplings, 197
galette, dried cherry, 201
pie, 199
in pork chops, caramel, 111
salad, cucumber, 55
salad, Waldorf, 56
in salsa, 25, 156
salsa, pear, 152
wonton cups, 27
wraps, turkey, spinach, 141
Applesauce cake, 180, 181
Apricots
cobbler, 193
in shortcake, 189
Artichoke, baked, 74
Asian pear chicken salad, 56
Asparagus
in balsamic grilled vegetables, 73
barley risotto, 80
salad, Cara Cara, 52
in shrimp and cherry almond bleu salad, 58
Avocado
relish, mango, 119
wreath, 42
B
Bacon
-wrapped filet mignon, 127
-wrapped pork tenderloin, 114
Bagel salad, tomato, 63
222
p222-232_IndexSupplierListing_R1.indd 222
Bananas
in fruit and baby greens salad, 54
and pineapple, sauted, 205
in tropical fruit Saronno, 206
Barbecue
sauce, 87
seasoning, 86
Bars
chocolate chip blondies, 212
chocolate peanut butter, 211
Beans, green
in Italian bread salad, 64
and shallots, 74
Beef
brisket, South Beach, 125
corned, in Reuben dip, 41
filet mignon with roasted corn ragout, 127
ground, in breakfast burritos, 22
ground, in Mexican lasagna, 123
ground, in potato lasagna, 129
ground, in Salisbury steaks, 127
ground, in taco casserole, 44
pot roast, 128
pot roast, garlic, 128
pot roast, prepared, in shepherds pie, 129
steaks, beer-lime grilled, 126
steaks, grilled spice-rubbed, 125
tenderloin steaks with beer and molasses
sauce, 86
Beef bouillon, in pot roast, 128
Berries, frozen, in crumb cake, 184
Bisque, roasted red pepper and artichoke, 70
Bisquick, in cheesecake, 186
Blackberries
cobbler, 192
in Waldorf salad, 50
Blueberries
cobbler, 192
crepes with mascarpone, cherries, 204
crisp, peach, 192
dried, in grilled salmon with coulis, 145
in galette, spiced mango, 201
ice cream, strawberry, 207
mini-satays, 28
sauce, 190
shortcakes, 190
and white chocolate mascarpone strata, 194
Bread
apple, 177
lemon, 177
Bread, prepared
ciabatta rolls, in bruschetta, 37
ciabatta rolls, in Mediterranean flatbread, 37
demi baguettes, in Italian sandwiches, 124
garlic, in strata, 17
whole grain, in egg, bacon, arugula sandwiches, 19
Breakfast wraps, prepared, with mango and
tomato salsa, 20
Broccoli casserole, 73
Broccoli rabe, pasta with, 89
Brownie bites, dulce de leche layered, 189
Brownie mix, in chocolate peanut butter bars, 211
Bruschetta
ahi, 38
artichoke, 37
with Gorgonzola and apples, 39
tomato, 37
white bean, 37
Burritos, breakfast, 22
C
Cabbage slaw, 160
Cakes
applesauce, 181
berry crumb, 184
cherry-almond, 184
chocolate, prepared, with berries, 179
chocolate, prepared, with strawberry whipped
cream, 178
citrus, 182
mocha chocolate, 179
oatmeal apple sauce, 180
orange polenta almond, 183
peach refrigerator, 185
persimmon, 180
pineapple, mini upside-down, 183
Cantaloupe
fruit bowls, 195
in melon-teasers, 26
in summer rolls, shrimp and tropical fruit, 170
Carpaccio, salmon, 30
Carrots
with ginger-soy vinaigrette, 75
orange honey-glazed, 75
with spinach yogurt dip, 95
Cashew curry, shrimp, 171
Catfish
grilled, spicy, 153
8/26/09 2:51:35 PM
salsa, 153
Celery, in shrimp salad, 58
Cereal
Chex, in holiday caramel mix, 214
pecan spice, in muffins, 214
pumpkin flax granola, in peach blueberry
crisp, 192
Ceviche
scallop, 31
tilapia, 30
Chai concentrate, in oatmeal, 23
Cheese
Cheddar, in crispy wontons with crab salad, 29
feta and goat cheese spread, 38
Gruyre, in Welsh rarebit, 174
log, 36
Parmigiano Reggiano, in go-with-the-grain
salad, 61
Cheesecake
impossibly easy, 186
lemon lime, 187
prepared, in parfait goblets, 186
tart, triple berry, 188
Cherries
cake, almond, 184
crepes with mascarpone, blueberries, 204
crisp, 191
empanadas, 194
in Moroccan-style chicken, 134
pilaf, nectarine, 79
with pork chops, 111
in salsa, 25, 156
Chex cereal, in holiday caramel mix, 214
Chicken
barbecued, mango, 136
breast strips, prepared, in quesadillas, 140
breast strips, prepared, in salad, 93
breasts, broccoli rabe and olive stuffed, 92
breasts, cacciatore, 139
breasts, chipotle honey tangerine glazed, 137
breasts with citrus-basil pan sauce, 135
breasts, grilled, with avocado relish, 106
breasts, grilled, with walnut pesto penne, 138
breasts, jerk, with spicy mango topper, 136
breasts, mango barbecued, 136
breasts, pesto, with sun-dried tomatoes, 132
breasts, satay, 144
breasts, smoky tomato, with couscous, 134
cacciatore, 139
cherry olive Moroccan-style, 134
Index
fajitas, sweet pepper, 140

fettuccine, Thai, 137
grilled, rosemary-scented, 133
grilled, with walnut pesto penne, 138
ground, in lettuce wraps, 144
jerk, with spicy mango topper, 136
legs, broiled, with onions, apples, lemonpepper sauce, 107
manicotti, mushroom, 139
pesto, with sun-dried tomatoes, 132
prepared, in salad, mandarin orange, 67
quesadillas, 140
salad, Asian pear, 56
salad, grape curry, 143
salad, hummus, 33
salad, mango, pecan, asparagus, 93
satay, 144
thighs, broiled, with mushroom, corn,
cabbage stew, 106
thighs, cumin and Clementine, 92
wraps, lettuce, 144
Chicken broth, in cornbread muffins, 83
Chili
lentil, 69
turkey, 69
white bean turkey, 68
Chocolate chunk brioche bread pudding, 203
Chocolate-covered almonds, in brownie pie, 202
Chocolate syrup, prepared, in blondies, 212
Chowder, sausage and shrimp, 71
Churros, prepared, with chocolate dip, 215
Cinnamon chips, 25
Citrus berry cooler, 220
Clams
marinara, 167
roasted, puttanesca style, 167
wok-fried, 168
Clementines
dressing, with scallop ceviche, 31
pie, 182
shrimp salad with, 58
Cobbler
apricot, 193
blackberry and blueberry, 192
Cod
Dijonnaise-crusted, 157
with Hunan sauce and green beans, 157
Coffee
to brew, 217
in cake, mocha chocolate, 179
iced, 217
iced, chocolate, 217
iced, chocolate-raspberry, 217
ladyfinger dessert, 210
Compote
onion apple, 152
tomato and pepper, 154
Condensed milk, in trifle, 198
Cookies
oatmeal, prepared, in banana nut cookie
sandwich, 213
raisin oatmeal, 212
Cool Whip, in cheesecake tart, 188
Corn
canned, in turkey chili, 69
roasted, ragout, 127
salsa, black bean, 42
Corn oil, in crown roast of pork, 115
Couscous
citrus shrimp, 79
Mediterranean, 134
Crab
king, sauted, 170
salad, crispy wontons with, 29
salad, Dungeness crab cake, 169
Cranberry juice, in smoothie, 220
Cream cheese
in cheese log, 36
in cheesecake tart, 188
in ladyfinger dessert, 210
Crme brle, rugala, 203
Crepes with mascarpone cream, roasted
blueberries/cherries, 204
Crisp
cherry, 191
peach blueberry, 192
Croissants, prepared
chocolate shell, 209
in crusted salmon with compote, 152
scramble, 17
in strata, blueberry and white chocolate
mascarpone, 194
Welsh rarebit, 174
Croutons, cheesy garlic, 64
Cucumber
in halibut with tomato and pepper compote, 154
relish, 144
salad, red onion, 65
in salad, summer, 62
223
8/26/09 2:51:35 PM
Cupcake bouquet, 185

Custard sauce, low-fat, 195
Empanadas, cherry, 194

English muffins, in souffl, 20
Dates
in pasta fruit salad, 49
in salad, summer oasis, 52
Desserts
apple bread, 177
apple dumplings, 197
banana nut cookie sandwich, 213
caf ladyfinger dessert, 210
cherry empanadas, 194
chocolate croissant shell, 209
churros with chocolate dip, 215
Cutie pie, 182
dulce de leche layered brownies, 189
fig rolls with honeydew glaze, 196
fruit, macarooned, 194
grape skewers with cheesecake dip, 104
grapefruit baskets, 208
lemon bread, 177
pineapple and bananas, sauted, 205
strata, blueberry and white chocolate
mascarpone, 195
strawberry cheesecake parfait goblets, 186
triple berry shortcake, 191
tropical fruit Saronno, 206
Dips
herb yogurt, with sliced pears, 27
macaroon, 195
queso blanco, 44
Reuben, 41
sausage, 40
spinach yogurt, 95
Don Miguel Mexican appetizers, with dip, 44
Dressing, Italian, prepared, in chicken satay, 144
Dumplings, apple, 197
Fajitas, sweet pepper, 140

Fig rolls with honeydew glaze, 196
Fish
grilled, with peppers, 148
tacos, apple-pear, 152
walnut-crusted, with fruit salsa, 156
Flatbread, Mediterranean, 37
Frittata
broccoli rabe and sausage, 122
smoked salmon, goat cheese and potato, 18
vegetarian, with feta, 18
Frosting
butter mocha, 179
cream cheese, 180
Fruit smoothie, tropical, 218
E
Egg Starts, in smoked salmon, goat cheese and
potato frittata, 18
Eggs
casserole, 21
croissant scramble, 17
in English muffin souffl, 20
frittata, broccoli rabe and sausage, 122
frittata, vegetarian, 18
sandwiches, bacon and arugula, 19
strata, sausage and rosemary, 17
224
G
Galette
apple and dried cherry, 201
spiced mango, 201
Garlic, granulated
in chicken and mushroom manicotti, 139
in croutons, 64
in stuffed portobello mushrooms, 35
Garlic roast beef, 128
Garlic salt
in potatoes au gratin with mushroom
crumb topping, 81
in turkey sliders with mango poblano relish, 46
Gnocchi, spinach ricotta, 173
Granola, prepared, in peach blueberry crisp, 192
Grape juice pudding, 204
Grapefruit
baskets, 208
in chicken breasts with citrus-basil pan sauce, 135
in citrus salad with ginger yogurt, 49
juice, in smoothie, 219
Grapes
gingered cream cheese, 26
with macaroon dip, 195
parfait, caramel, 208
pie, 199
pizza with Fontina, 174
prosciutto-wrapped, 103
roasted, and marinated pork chops, 112

salad, baby green, 103
salad, chicken curry, 143
salad, quinoa, 51
in salad, summer oasis, 52
skewers with cheesecake dip, 104
smoothie, kiwi, 219
H
Haddock, pine nut crusted, 159
Halibut
in apple-pear tacos, 152
roasted, on bed of vegetables, 155
tacos, 155
with tomato and pepper compote, 154
Ham
with apple-cranberry salsa, 117
roll ups, pineapple, 46
Honeydew glaze, fig rolls with, 196
Hummus, prepared, in chicken salad, 33
I
Ice cream
nectarine, 206
strawberry-blueberry, 207
Italian meat skewers with mozzarella
and tomatoes, 32
J
Jambalaya, Spam, 123
Jell-O, in cheesecake tart, 188
Jelly beans, on cupcakes, 185
K
Ketchup, in pot roast, 128
Kiwi
smoothie, grape, 219
L
Ladyfinger dessert, caf, 210
Lamb
chops, 97
kebabs, 98
in Mediterranean flatbread, 37
rack, roast, with vegetables, 97
Lasagna
Mexican, 123
spinach ravioli, 172
8/26/09 2:51:35 PM
Lemon
bread, 177
in cake, 182
cheesecake, lime, 187
Lentil chili, 69
Lettuce
living, with citrus grilled shrimp, 59
romaine hearts, grilled, 65
wraps, Asian mushroom, 144
Limes
cheesecake, lemon, 187
dressing, in Yucatan-style salad, 62
in grilled steaks, 126
M
Mangoes
dried, in barbecued chicken, 136
galette, 201
relish, avocado, 119
relish, poblano, 46
salad, tomato, 165
salsa, tomato, 20
spicy, with jerk chicken, 136
Marinade, stone fruit, 116
McCormick spices, 44, 147
Meat loaf, veal, 130
Meatballs, veal, 40
Meats, sliced deli, skewers with mozzarella and
tomatoes, 32
Mr. Yoshidas Original Gourmet Sauce, in pork
tenderloin with mushroom sauce, 113
Muffins
honey cornbread, 83
prepared, in triple berry shortcake, 191
pumpkin pecan spice, 214
Mushrooms
quesadillas, 35
stuffed, nuts and cream, 35
stuffed portobello, 35
in tarragon cream sauce on toasted brioche, 35
Mussels, steamed, 168
N
Nachos, rib meat, 45
Nectarines
ice cream, 206
in marinade, 116
pilaf, cherry, 79
Index
in shortcake, 189
Nilla Wafers, in cheesecake tart, 188
Noodles with mushrooms, 90
Nuts, mixed, in caramel Chex mix, 214
O
Oatmeal
cake, apple sauce, 180
chai, 23
cookies, 212
Olive oil, in rosemary-scented grilled chicken, 133
Olive toss, 83
Onion, dried
in chicken and mushroom manicotti, 139
in feta and goat cheese spread with apricot
honey marmalade, 38
in stuffed portobello mushrooms, 35
in turkey sliders with mango poblano relish, 46
Onions
in frittata, 18
red, in citrus shrimp salad, 59
red, in shrimp salad, 58
sweet, with grilled pork, 113
Vidalia, in asparagus barley risotto, 80
Orange juice
in citrus berry cooler, 220
in chicken breasts with citrus-basil pan sauce, 135
Oranges
in zesty citrus cake, 182
cake, polenta almond, 183
in carrots, honey-glazed, 75
in citrus grilled shrimp salad, 59
mandarin, in trifle, 198
mozzarella towers, 53
relish, 147
salad, asparagus, 52
P
Pancakes, peach potato, 23
Parfait, grape and caramel, 208
Pasta
fettuccine Calabrese, 121
fettuccine, Thai chicken, 137
gemelli, in chile lime albacore pasta, 162
manicotti, chicken and mushroom, 139
noodles with mushrooms, 90
penne with broccoli rabe, 89
penne, walnut pesto, with grilled chicken, 138
penne, zesty salmon, 151
ravioli, prepared, in lasagna, 172
ravioli, prepared, with tomato basil

cream sauce, 173
spaghetti with butter and Parmesan, 89
Pasta sauce, prepared
in chicken cacciatore, 139
in spinach ricotta gnocchi, 173
Peaches
cake, refrigerator, 185
crisp, blueberry, 192
in marinade, 116
with potato pancakes, 23
salsa, 25
in shortcake, 189
Peanut butter, in chicken satay, 144
Pears
in apple-pear salsa, 152
poached, vanilla bean, 196
with yogurt dip, 27
Peas, snap, in balsamic grilled vegetables, 73
Pecans, candied, 52
Peppers
bell, in frittata, 18
bell, in summer salad, 62
bell, in tomato compote, with halibut, 154
sweet, fajitas, 140
sweet, roasted, in spread, 43
sweet, in summer salad, 62
Persimmon cake, 180
Pesto
pistachio, 161
prepared, in spinach ravioli lasagna, 172
walnut, 138
Picante sauce, prepared, in Thai chicken fettuccine, 137
Pies
apple, 199
chocolate almond brownie, 202
clementine, 182
grape, 199
Pilaf, cherry and nectarine, 79
Pineapple
and bananas, sauted, 205
cakes, mini upside-down, 183
canned, in trifle, 198
roll ups, ham, 46
in tropical fruit Saronno, 206
225
8/26/09 2:51:35 PM
Pistachio tart, 187

Pizza, polenta, with Fontina and grapes, 174
Plums
dried, in sweet and hot ribs, 118
in marinade, 116
Pork
chops, caramel apple, 111
chops, with cherry sauce, 111
chops, marinated, and roasted grapes, 112
chops, sweet and tangy, 86
crown roast, 115
ham with apple-cranberry salsa, 117
loin, in stone fruit marinade, 116
rib meat nachos, 45
ribs with avocado-mango relish, 119
ribs, barbecued, 87
ribs, prune-chipotle, 118
sandwiches, 116
tenderloin, cornbread-stuffed, 114
tenderloin with mushroom sauce, 113
tenderloin, with sweet onions and apricot, 113
Potatoes
au gratin with mushroom crumb topping, 81
lasagna, 129
mashed, prepared, in souffl au fromage, 82
Mediterranean, 82
pancakes, peach, 23
roasted, and vegetables, 81
Pound cake, prepared, in trifle, 198
Prawn, spinach, orange salad, 60
Prosciutto, in go-with-the-grain salad, 61
Prune-chipotle ribs, 118
Pudding
bread, caramel chocolate brioche, 203
crme brle, rugala, 203
grape juice, 204
Q
Quesadillas
mushroom, 35
whole grain chicken, 140
Quinoa salad, grape, 51
R
Raisin oatmeal cookies, 212
Ready Pac Gourmet Fruit Bowl, in smoothie, 218
Risotto, asparagus barley, 80
Rollers, prepared, with tomato salad, 68
226
Rolls, prepared, in pulled pork and

coleslaw sandwiches, 116
Romaine, grilled, 65
Rub, for pork, 115
Rugala crme brle, 203
S
Salad dressing, poppy seed, 54
Salad mixes, packaged
Dole Cherry Almond Bleu Salad Kit, 58
Earthbound Farm Organic Mixed Baby Greens, 95
Ready Pac Grand Parisian, 163
Taylor Fresh Organic Spring Mix, 60
Salads
ahi tuna with pomegranate vinaigrette, 163
apple and cucumber, 55
Asian pear chicken, 56
baby mixed greens, apple pear, pecans, feta, 57
blackberry Waldorf, 50
bread, 64
chicken grape curry, 143
chicken, mango, pecan, asparagus, 93
citrus with ginger yogurt, 49
crab cake, 169
cucumber and red onion, 65
fruit and baby greens, 54
fruit, Top Ramen, 50
grain, 61
grape, baby green, chicken, 103
grape and quinoa, 51
hummus chicken, 33
lettuce with citrus grilled shrimp, 59
mandarin orange chicken, 67
mango and tomato, 165
mixed baby greens with grapefruit, avocado, 95
orange (Cara Cara) and asparagus, 52
orange mozzarella towers, 53
pasta fruit, 49
shrimp and cherry almond bleu, 58
shrimp, with clementines, 58
shrimp, grilled oregano, 109
spinach prawn orange, 60
shrimp and spring mix, jalapeo dressing, 60
summer (bell peppers, cucumber, tomato), 62
summer oasis (grapes, dates), 52
tomato, 68
tomato and bagel, 63
tostada, 175
tuna, 67
Waldorf, blackberry, 50
Waldorf, low-fat, 56
Yucatan-style, 62
Salmon
carpaccio, 30
in citrus emulsion, 147
citrus, with orange relish, 147
crusted, with compote, 152
grilled, with blueberry-Cabernet coulis, 145
grilled, with peppers, 148
with maple mustard sauce, 149
orange ginger, 148
pasta, zesty, 151
prepared, with spaghetti, 151
sockeye, and king crab with wilted spinach, 150
stuffed, prepared, potato-wrapped, 150
with tomato sauce, 146
Salsa
apple-cranberry, 117
apple-pear, 152
berry sweet onion, 169
corn and black bean, 42
fruit, with cinnamon chips, 25
fruit, with fish, 156
mango and tomato, 20
peach, 25
prepared, in Mexican lasagna, 123
prepared, in Thai chicken fettuccine, 137
Sandwiches
croissant scramble, 17
egg, bacon, arugula, 19
Italian, 124
pineapple-ham roll ups, 46
pulled pork and coleslaw, 116
Sausage
bacon-wrapped chipolatas, 100
Italian, in chowder, shrimp, 71
Italian, in fettuccine Calabrese, 121
Italian, in frittata, broccoli rabe, 122
Italian, with lentils, 100
Italian, peppers, onions and potatoes with
mixed greens, 121
Italian, stuffing, 101
pork, in dip, 40
strata, rosemary, 17
Scallops
bay, ceviche with clementine dressing, 31
sea, grilled, with mango and tomato salad, 165
sea, sauted, with olive and Asiago salsa, 166
Shepherds pie, pot roast, 129
8/26/09 2:51:35 PM
Shortcake
blueberry, 190
peach, nectarine, apricot, 189
Shrimp
citrus grilled, with lettuce salad, 59
and couscous, citrus, 79
curry, cashew, 171
grilled oregano, with Mediterranean salad, 109
ouzo, 109
salad with clementines, 58
salad, spring mix, 60
skewers, 29
in summer rolls, tropical fruit, 170
Sliders
tilapia, 47
turkey, 46
Smoothies
aai berry with blueberry, 218
berry chocolate, 220
grape and kiwi, 219
grapefruit juice, 219
tropical fruit, 218
Snack mix, holiday caramel, 214
Sole, Dover, with coconut curry sauce, 158
Soup
bisque, roasted red pepper and artichoke, 70
chowder, sausage and shrimp, 71
Souvlakia, 98
Spam jambalaya, 123
Spinach
salad, prawn orange, 60
wraps, turkey, apple, 141
yogurt dip, 95
Spreads
feta and goat cheese, 38
roasted pepper, 43
Steelhead, grilled, with peppers, 148
Strata
blueberry and white chocolate mascarpone, 194
sausage and rosemary, 17
Strawberries
balsamic marinated, with mascarpone and
bacon, 28
glaze, 186
ice cream, blueberry, 207
preserves, in trifle, 198
in salad, shrimp and cherry almond bleu, 58
in smoothie, 220
trifle, 198
Index
Stuffing
cranberry, 115
panettone and sausage, 101
Sugar substitute
Splenda, in apple pie, 199
Splenda, in custard sauce, 195
T
Taco casserole, 44
Taco seasoning mix, in casserole, 44
Tacos
apple-pear fish, 152
halibut, 155
tilapia, 160
Tangerine
chipotle honey glazed chicken, 137
in citrus salad with ginger yogurt, 49
Tartar sauce, 47
Tarts
apple and dried cherry galette, 201
pistachio, 187
spiced mango galette, 201
triple berry cheesecake, 188
Tilapia
ceviche, 30
with pistachio pesto, 161
sliders, 47
spicy lime, 160
tacos, 160
Tomatoes
canned, in turkey chili, 68, 69
compote, pepper, with halibut, 154
grape, in shrimp skewers, 29
in Italian bread salad, 64
roasted, 77
salad, cucumber, 68
salad, mango, 165
in salad, summer, 62
sauce, 76
stuffed, 77
Top Ramen, in fruit salad, 50
Trifle
strawberries and cream, 198
tropical mandarin, 198
Trout
Italian-marinated, 164
with pecan rice stuffing, 164
Tuna
ahi bruschetta, 38
ahi, seared, with mixed greens, 162
ahi, seared, salad, 163

canned, in chile lime pasta, 162
canned, Kung Pao, 67
Turkey
breast, prepared, pesto-rubbed, 143
chili, 68, 69
sliders with mango poblano relish, 46
wraps, spinach and apple, 141
Tzatziki sauce, 98
U
Uncle Bens Ready Whole Grain Medley,
in quesadillas, 140
V
Vanilla bean poached pears, 196
Veal
chops, stuffed, 132
cutlets, 131
meat loaf, 130
meatballs, 40
Vegetables, grilled, 73
Veggie burgers, in tostada salad, 175
Vinaigrette
champagne-shallot, 95
orange balsamic, 53
poppy seed, 54
Vinegar, in pot roast, 128
W
Walnuts
-crusted fish, 156
pesto penne with grilled chicken, 138
spiced, 32
Watermelon, in melon-teasers, 26
Welsh rarebit, croissant, 174
Wontons
crispy, with crab salad, 29
cups, apple cranberry, 27
Worcestershire sauce, in pot roast, 128
Wraps
lettuce, Asian mushroom, 144
pineapple-ham roll ups, 46
prepared, with mango and tomato salsa, 20
shrimp and tropical fruit summer rolls, 170
turkey, spinach, apple, 141
227
8/26/09 2:51:35 PM
Supplier Listing
ACH Foods, Inc /Mazola Oils, 115
www.mazola.com
1-866-4MAZOLA
Acme Food Sales, 198
www.acmefood.com
206-762-5150
Aconex, 31, 112
www.aconex.cl
011-56-2-9413312
AJ Trucco, Inc., 219
www.truccodirect.com
866-AJTRUCC
Alaska Glacier Seafoods, 155
www.alaskaglacierseafoods.com
907-790-3590
Alpine Fresh, Inc., 46, 64, 73, 192, 201
www.alpinefresh.com
800-292-8777
Alsum Produce, 82
www.alsum.com
800-236-5127
AMC Direct Inc., 177
www.amcdirect.net
American Fish & Seafood Co., 155
www.americanfish.com
213-612-0350
American Pride Seafoods, 165
www.americanprideseafoods.com
508-997-0031
Atlantic Veal & Lamb, Inc, 40, 130, 131, 132

800-222-VEAL
Australian Lamb Company, 96, 97, 98
www.australianlamb.com
Bakemark USA, 186
www.yourbakemark.com
866-232-8575
Bard Valley Medjool Date Growers, 52
www.bardmedjool.com
928-726-9191
Barry Callebaut, 203
www.barry-callebaut.com
802-524-9711
BC Hot House Foods, Inc., 140
www.bchothouse.com
800-663-1889
Bee Stweet Citrus, 187
www.beecitrus.com
559-834-5345
Best Brands Corp., 116, 178
www.bestbrandscorp.com
800-866-3300
Bimbo Bakeries USA, 20
wwwBimbobakeriesusa.com
877-224-7374
Blossom Hill, 189
www.blossomhillapricots.com
209-892-6500
Cal-Maine Foods, 21
www.calmainefoods.com
601-948-6813
Camanchaca Inc., 148
www.camanchacainc.com
800-335-7553
Campbells, 137, 173
www.campbellsoup.com
800-257-8443
Cardile Bros. Mushroom, Inc., 34, 35
www.cardilebrothersmushrooms.com
610-268-2470
Castlerock Vineyards, 219
www.castlerockvineyards.com
661-721-8717
Cecelia Packing Corporation, 52
www.ceceliapack.com
559-626-5000
Cedar Key Aquaculture Farm, 167
www.cedarkeyclams.com
Chelan Fresh, 181
www.chelanfresh.com
509-682-3854
Chestnut Hill Farms, 170
www.chfusa.com
305-592-6969
Chicken of the Sea, 66, 67
www.chickenofthesea.com
Booth Ranches, LLC., 183

www.boothranches.com
559-626-7653
Chilean Avocado Importers Assoc., 42

www.chileanavocado.org
831-689-0962
Anns House of Nuts, 171

800-466-2667
Borton & Sons, Inc., 111

www.bortonfruit.com
509-966-3905
Christopher Ranch, 128

www.christopherranch.com
408-847-1100
Anthony Vineyards, Inc., 48, 49

www.anthonyvineyards.com
661-858-6211
Boskovich Farms, Inc., 141

www.boskovichfarms.com
805-487-2299
Citterio USA, 61
www.citterio.com
800-435-8888
Apio, Inc., 73
www.apioinc.com
800-454-1355
Bravante Produce, 182

www.bravanteproduce.com
Clear Springs Foods, 164

www.clearsprings.com
800-635-8211
Andrew & Williamson Fresh Produce, 207

www.andrew-williamson.com
619-661-6000
Apple & Eve, 219

www.appleandeve.com
800-969-8018
Aquachile, 147
www aquachile.com
877-522-8420
Aquamericas/Fresh Tilapia Fillets, 160
www.aquamericas.com
800-569-8323
Atlantic Cape Fisheries, 166
www.atlanticcapes.com
508-990-9040
228
Bybee Foods, LLC., 42, 74

www.bybeefoods.com
509-542-0018
Calavo Growers, 119
www.calavo.com
805-525-1245
California Avocado Commission, 119
www.californiaavocado.com
California Pear Advisory Board, 27
www.calpear.com
916-441-0432
California Walnut Board, 138
www.walnuts.org
916-932-7070
CM Holtzinger Fruit Co., 39

www.holtzingerfruit.com
509-249-4232
Columbia Marketing International, 200, 201
www.cmiapples.com
509-663-1955
ConAgra Foods, 68
www.conagrafoods.com
813-241-1500
Consolidated Catfish Products, 153
800-CAT-FISH
8/20/09 7:53:25 AM
Copper River Seafood, 157

www.copperriverseafood.com
907-522-7806
Duda Farm Fresh Foods, Inc, 58

www.duda.com
559-627-1337
Freska Produce International, LLC., 136

www.freskaproduce.com
805-650-1040
Countryside Baking, 203

www.dawnfoods.com
800-478-4252
Dulcinea Farms, 26
www.dulcinea.com
949-429-1200
Garofalo Pasta/P&L Imports, 88, 89, 90

www.pandlimports.com
866-327-2782
Crazy Cuisine/Day-Lee Foods, 67

www.crazycuizine.com
800-375-8431
Eagle Brand, 198

www.eaglebrand.com
888-656-3245
General Mills/Bisquick, 186

www.generalmills.com
763-764-8044
Curry & Company, Inc., 207

www.curryandco.com
503-393-6033
Earth Source Trading, Inc., 62

www.earthsourcetrading.com
877-321-8200
General Mills/Chex, 214

www.chex.com
800-328-1144
Custom Blending, Inc., 196

www.rodellevanilla.com
970-482-8845
Earthbound Farm, 94, 95

www.ebfarm.com
800-690-3200
Ghirardelli, 211
www.ghiradellimixes.com
866-645-8080
Daniele International, 32
www.danielefoods.com
800-451-2535
Einstein Noah Restaurant Group, 63

www.einsteinnoah.com
1-800-BAGEL-ME
Giorgio Fresh, 34, 35

www.giorgiofoods.com
610-926-2139
DArrigo Bros. Co. of California, 65

www.andyboy.com
800-995-5939
El Monterey/ Ruiz Foods, 20

www.elmonterey.com
800-477-6474
Giumarra, 119, 195

www.giumarra.com
213-627-2900
Dawn Food Products, 191

www.dawnfoods.com
Eurofresh Farms, 76
www.eurofresh.com
866-890-0192
Glaxo Smith Kline, 79

www.gsk.com
412-200-4000
Farm Fresh Direct, LLC., 129

www.farmfreshdirect.net
719-852-2600
Gourmet Trading Company, 80

www.gourmettrading.net
310-216-7575
Farmland Foods, Inc., 114, 117

www.farmlandfoods.com
888-327-6526
Grant J. Hunt Company, 134

www.grantjhunt.com
509-575-8770
Filippo Berio Olive Oil, 133

www.filippoberio.com
201-525-2900
Greene River Marketing, 208

772-778-8403
Del Monte Foods, 69

www.delmonte.com
Del Monte Fresh Produce Company, 54, 205
www.freshdelmonte.com
800-950-3683
Del Rey Avocado, 119
760-728-8325
Delano Farms, 102, 103, 104
www.delanofarmsco.com
661-721-1485
Delta Packing Co., 191
www.deltapacking.com
209-334-1023
Fisher Capespan, 183

www.fishercapespan.com
800-388-3074
Diamond Foods, Inc., 32

www.diamondfoods.com
Folgers, 179
www.folgers.com
800-937-9745
Diversified Citrus Marketing, 49

www.diversifiedcitrus.com
866-801-3863
Foster Farms, 91, 92, 93

www.fosterfarms.com
800-255-7227
Divine Flavor, LLC., 50

www.divineflavor.com
619-710-2020
Four Star Fruit, 142, 143

www.fourstarfruit.com
661-725-9621
Dole Food Company, 58, 183, 206

www.dole.com
800-232-8888
Fowler Packing, 195

www.fowlerpacking.com
559-834-5911
Domex Superfresh Growers, 55

www.superfreshgrowers.com
509-966-1814
Foxy Vegetables (Nunes Co.), 144

www.foxy.com
800-695-5012
Don Miguel Mexican Foods, Inc., 44

www.donmiguel.com
877-364-4835
Fresh Innovations of California, 141

www.fresh-innovations.com
888-755-9015 x202
Supplier Listing
Grimmway Farms, 75
www.grimmway.com
800-301-3101
Grower Direct Marketing/
Western Sweet Cherry, 204
www.growerdirect.net
209-931-7900
H.J. Heinz Company, 113, 128, 139
www.mryoshidas.com, www.leaperrins.com,
www.classico.com
800-255-5750
Harbor Seafood, 170
www.harborseafood.com
800-645-2211
Harvest Manor Farms, 171
www.hoodynuts.com
888-395-6887
Heartland Catfish, 153
www.heartlandcatfish.com
662-254-7100
Hickmans Family Farms, 21
www.hickmanseggs.com
229
8/26/09 2:51:35 PM
Hillandale Farms, 21
www.hillandalefarms.com
717-229-0601
Kirkland Signature/Bay Valley Foods, 123

www.bayvalleyfoods.com
800-236-1119
Horizon International, 125

651-209-6770
Kirkland Signature/Bolthouse Farms, 218

www.bolthouse.com
800-467-4683
Hormel Foods, 123

www.hormel.com
800-523-4635
Houwelings, 77
www.houwelings.com
Icicle Seafoods, 149
www.icicleseafoods.com
206-282-0988
Idaho Trout Company, 164
www.idahotrout.com
866-878-7688
Index Fresh, 119
www.indexfresh.com
909-877-1577
J&J Snack Foods, 213, 215
www.jjsnack.com
Jacob, Malcolm & Burtt, 80
415-285-0400
JBS Swift & Company, 85, 86, 87
www.jbsswift.com
800-727-2333
JC Seafood/Sal Mar, 148
305-477-4545
Jelly Belly Candy Company, 185
www.jellybelly.com
800-522-3267
Jimmy Dean, 40
www.jimmydean.com
800-925-DEAN
Kelloggs, 175
www.kelloggs.com
800-962-0052
Keystone Fruit Marketing, 113
www.keystonefruit.com
717-597-2112
Kings River Packing, 52
www.kingorange.com
559-787-2056
Kingsburg Orchards, 57, 185, 193
www.kingsburgorchards.com
559-897-2986
Kirkland Signature/Albacore, 162
800-800-8572
Kirkland Signature/Arthur Schuman Inc., 61
www.arthurschuman.com
973-227-0030
Kirkland Signature/Cliffstar Corporation, 220

www.cliffstar.com
800-777-2389
Kirkland Signature/Damascus Bakery, Inc., 68
www.damascusbakery.com
800-367-7482
Kirkland Signature/Foppen, 30
www.foppensalmon.com
Kirkland Signature/Goodheart Brand
Specialty Meats, 68
www.goodheart.com
210-637-1963
Kirkland Signature/ Kerry, 202, 214
www.kerry.com
800-325-3383
Kirkland Signature/Newmans Own, 204
www.newmansown.com
Kirkland Signature/
Olde Thompson, 35, 38, 46, 64, 81, 139
www.oldethompson.com
Kirkland Signature/
Orleans International, Inc., 22
www.orleansintl.com
248-855-5556
Kirkland Signature/Paramount Farms, 187
www.paramountfarms.com
800-528-6887
Kirkland Signature/Perdue Farms, Inc., 132
www.perdue.com
1-800-4PERDUE
Kirkland Signature/Puratos, 152, 174, 194
www.puratos.us
856-428-4300
Kirkland Signature/Request Foods, 70
www.requestfoods.com
800-748-0378
Kirkland Signature/Rich Products, 179
www.richs.com
800-45-RICHS
Kirkland Signature/Seviroli Foods, 173
www.seviroli.com
516-222-6220
Kirkland Signature/
Sunsweet Growers, Inc., 118
www.sunsweet.com
800-417-2253
Kraft Foods, 188

www.kraftfoods.com
L & M, 176, 177
www.lmcompanies.com
La Brea Bakery, 19, 124
www.labreabakery.com
Legend Produce, 170
www.legendproduce.com
623-298-3782
Lindsay Olives/Bell-Carter Foods, Inc., 83
www.lindsayolives.com
800-252-3557
M & R, 194
www.mrpackingco.com
209-369-2725
Marine Harvest, 146
www.marineharvest.com
305-591-8550
Market Source, 126, 187
www.maglioproduce.com
866-906-8808
Mars Food US/Uncle Bens, 140
www.unclebens.com
522-616-7336
MAS Melons & Grapes, 196
520-377-2372
Mastronardi Produce/Sunset, 29, 43, 65, 77
www.sunsetproduce.com
519-326-1491
Mazzetta, 108, 109
www.mazzetta.com
MCC of Wenatchee, 18
www.welovethepressure.com
800-843-5149
McCormick & Co., Inc, 44, 147
www.mccormick.com
800-632-5847
McDaniel Fruit Company, 119
www.mcdanielavocado.com
760-728-8438
McNeil Nutritionals, 199
www.splendidlife.com
Meduri Farms, Inc., 145
www.medurifarms.com
503-623-0308
Michael Foods, Inc., 18
www.michaelfoods.com
800-328-5474
Mission Produce, 119
www.missionpro.com
805-981-3655
Kirschenman Enterprises, 174

559-741-7030
230
8/26/09 2:51:35 PM
Moark LLC, 21
www.norcoeggs.com
800-373-1692
Oakdell Egg Farms, Inc, 21

www.oakdell.com
801-298-4556
Rain Forest Aquaculture, 30

www.tilapia.com
877-522-8420
Monterey Mushrooms, Inc, 34, 35

www.montmush.com
800-333-MUSH
Ocean Mist Farms, 74

www.oceanmist.com
800-962-3738
Rainier Fruit Company, 27

www.rainierfruit.com
Monterey Pasta Company/Cibo Naturals, 172

www.montereygourmetfoods.com
800-588-7782
Oneonta Starr Ranch Growers, 152

www.starranch.com
888-ONE-ONTA
Morada Produce Co., LP, 184

www.moradaproduce.com
209-546-0426
Oregon Chai, 23
www.oregonchai.com
888-874-2424
Moreys Seafood Intl., 151

www.moreys.com
800-808-3474
Orval Kent Foods, 150

www.orvalkent.com
760-597-5523
Mortons of Omaha, 125, 129

www.cargillmeatsolutions.com
Pacific Natural Foods, 83

www.pacificfoods.com
503-692-9666
Resers Fine Foods, Inc., 82

www.resers.com
Pacific Seafood Group, 158, 169

www.pacseafood.com
Richard Bagdasarian, Inc., 52

www.mrgrape.com
760-396-2167
Mountain View Fruit, 24, 25

www.summeripe.com
559-637-9933
Natures Path Organic Foods, Inc., 192
www.naturespath.com
888-808-9505
Pandol Bros., Inc., 208

www.pandol.com
661-725-3755
Natures Premium, 127

www.naturespremiumbrand.com
888--485-2032
Paramount Citrus, 75
www.paramountcitrus.com
Naturipe Farms, 28
www.naturipefarms.com
239-591-1664
New York Apple Sales, Inc., 56
www.newyorkapplesales.com
518-477-7200
New York Style Sausage, 120, 121
www.newyorkstylesausage.com
408-745-7675
NewStar Fresh Foods, 80
www.newstarfresh.com
831-758-7800
Nissin Foods, 50
www.nissinfoods.com
310-527-5713
Noble Wordwide Citrus, 49
www.nobletangerines.com
888-289-6625
Norpac Fisheries Export, 38
www.norpacexport.com
877-855-7238
North Coast Seafoods, 158, 167, 168
www.northcoastseafoods.com
617-345-4400
NuCal Foods, 21
www.nucalfoods.com
209-254-2200
Supplier Listing
Pennsylvania Apple Marketing Board, 56

www.pennsyapples.org
717-783-5418
Pepsico Chicago/Tropicana, 220
www.tropicana.com
800-237-7799
Pilgrims Pride Corp./
Gold Kist Farms, 104, 105, 106, 107
www.pilgrimspride.com
Preferred Brands Intl./Tasty Bite, 69
www.tastybite.com
203-348-0030
Premio Foods, Inc, 71, 121, 122
www.premiofoods.com
973-427-1106
Pride Packing Co., 189
www.pridepacking.com
800-828-4106
Primavera Marketing, 156
www.primafrutta.com
209-931-9420
Profood USA, 136
www.profoodcorp.com
Quality Ocean International, LTD, 168
Rader Farms, Inc., 184
www.raderfarms.com
360-354-6574 x13
Ralcorp Frozen, 16, 17, 37

www.ralcorpfrozen.com
Ready Pac Produce, 163, 218
www.readypac.com
800-800-7822
Regal Springs Tilapia, 47
www.regalsprings.com
941-747-9161
Regatta Tropicals, LTD., 180
805-473-1320
River Ranch Fresh Foods, LLC., 60

www.riverranchfreshfoods.com
866-767-3931
Rogers Family Coffee Company, 216, 217
(JBR GOURMET)
www.rogersfamilyco.com
800-829-1300
Royal Flavor, LLC., 62
www.royalflavor.com
619-710-2020
Russet Potato Exchange, 82
www.rpespud.com
800-678-2789
Sabra (Blue and White), 33
www.sabra.com
631-753-5370
Sage Fruit, 25
www.sagefruit.com
509-248-5828
Schreiber Foods, Inc., 36
www.schreiberfoods.com
800-344-0333
Seald Sweet International, 137
www.sealdsweet.com
800-237-7525
Skagit Valleys Best Produce, Inc., 81
www.svbest.com
360-848-0777
Slade Gorton & Co., Inc., 160
www.sladegorton.com
800-225-1573
Smithfield Foods, Inc., 41, 45
www.smithfieldfoods.com
877-286-5515
231
8/26/09 2:51:35 PM
Taylor Fresh, Inc., 60

www.taylorfarms.com
877-323-7374
Unilever, 144
www.unileverusa.com
800-782-8301
The Hershey Company, 212

www.hersheys.com
Valley Pride Sales, Inc., 81

360-428-2717
Stemilt Growers, 79
www.stemilt.com
509-662-9667
The J.M. Smucker Company, 198

www.smuckers.com
888-550-9555
Victoria Island Farms, 80

www.victoriaislandfarms.com
209-465-5600
Stevco, 199
www.grapeman.com
661-392-1719
The Oppenheimer Group, 18

www.oppyproduce.com
206-284-1705
Vie de France Yamazaki, 17, 209

www.vdfy.com
800-446-4404
Sugar Bowl Bakery, 189

www.sugarbowlbakery.com
510-782-2118
Tillamook County Creamery Assoc., 29

www.tillamookcheese.com
503-842-4481
Wallace Farms, 81
www.wallacespuds.com
360-757-0981
Sun Belle, Inc., 50

www.sun-belle.com
708-343-4545
Top Brass, 129

www.topbrassmarketing.com
661-746-2148
Wespak, 206
www.wespak.com
559-897-4800
Sun Date, LLC., 48, 49

www.sundateusa.com
760-398-6123
Townsend Farms, Inc., 190

www.townsendfarms.com
503-666-1780
West Pak, 119

www.westpakavocado.com
951-296-5757
Sun Pacific, 182

www.sunpacific.com
213-612-9957
Tree Top, 180

www.treetop.com
800-542-4055
Western United Fish Co, 162

www.westernunitedfish.com
206-763-1227
Sunkist Growers, Inc., 53, 135

www.sunkist.com
Trident Seafoods, 150, 157

www.tridentseafoods.com
866-413-4749
Wilcox Farms, 21
www.wilcoxfarms.com
360-458-7774
Trinity Fruit Sales Co., 23, 56, 110, 111

www.trinityfruit.com
559-433-3777
Willow Brook, 143

www.cargillmeatsolutions.com
Starbucks, 210
www.starbucks.com
Stellar Distributing/Catania Worldwide, 196
www.stellardistributing.com
559-664-8400
Sun-Maid Growers of California, 212

www.sunmaid.com
800-786-6243 x205
Tropical Aquaculture Products, 161

www.eattilapia.com
Windset Farms, 154

www.windsetfarms.com
604-940-7700
Sunwest Fruit Co., Inc., 116

www.sunwestfruit.com
559-646-4400
True North Salmon, 151

www.truenorthsalmon.com
506-456-6600
Yakima Fresh, LLC., 197

www.yakimafresh.com
509-453-9081
Tanimura & Antle, Inc., 59

www.taproduce.com
800-772-4542
Tyson Foods, Inc., 127, 134

800-643-3410
Zephyr Egg Company, 21

800-488-6543
SunnyRidge Farm, Inc., 207

www.sunnyridge.com
863-299-1894
Tarantino, 99, 100, 101

619-232-7585
232
p222-232_IndexSupplierListing.indd 232
Unifrutti of America, Inc., 26

215-425-2777
8/18/09 9:28:15 AM

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.
Stretching Your
Food Dollar
Breakfasts
Appetizers
Salads and Soups
Cover_singles_forweb.indd 2
Side Dishes
Chefs Choice
Entres
Desserts
Beverages
10/16/09 1:50:31 PM

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What are some of the sections included in the book?

What are some of the sections included in the book?

What tips are provided for stretching your food dollar?

What tips are provided for stretching your food dollar?

Home Cooking

Fantastic recipes using Costco products

Pasta with Broccoli Rabe

Senior Vice President

All food photographs by Iridio Photography,

Cover photo recipe page 85

Costco member and author of

About This Book

Recipes created by some of

Smart tips on managing your kitchen

To Our Valued Members

Home Cooking The Costco Way

Home Cooking The Costco Way

About This Book

his is the eighth year we have created a cookbook designed to showcase

Home Cooking The Costco Way

Home Cooking The Costco Way

Sandras Top 15 money-saving tips

Invest in a slow cooker.

Be clever with cookware.

If its out of season, go frozen.

Measure ingredients accurately.

Do the prep work yourself.

Dont go with your gut.

Be careful when measuring ingredients. For example, Pumpkin

Buy staples in bulk.

Think about sensible substitutes.

Eat your veggies.

Stock your pantry well.

Waste not, want not.

Eat, drink light, and be merry.

Fix, freeze and feast

To pour sauce into a

Kati Neville and

The method calls for setting up an assembly line of sorts to make

Home Cooking The Costco Way

Storing food right

When stored in the refrigerator, butter (even when wrapped) can

Spices and dried herbs

Stretching Your Food Dollar

Food-smart tips from

or smart tips on stretching your food dollar at

What a Costco rotisserie chicken is worth:

To use all the lemons in a large bag, squeeze some

Home Cooking The Costco Way

Love Costco coffee both hot and cold? When you

Sausage and Rosemary Strata

Preheat oven to 350F. Coat 8 individual ramekins or

Using a 3-inch round cookie cutter, cut a hole in the

Vegetarian Frittata with Feta

Whisk eggs, egg whites, black pepper and basil in a

Smoked Salmon, Goat Cheese

Stir together Real Egg Product, basil, salt and pepper;

Home Cooking The Costco Way

Egg, Bacon and Arugula