Written by our friends at the American Dairy Association
June is National Dairy Month and there is no better way to celebrate than with Real Smoothies made with Real Dairy. A smoothie made with wholesome milk or yogurt is a delicious way to get high-quality protein and other essential nutrients that your body needs to help fuel your day. Making smoothies with real dairy is a great way to honor the hardworking dairy farmers behind the milk and dairy products making it to your table every day.
A refreshing smoothie is a simple and easy way to pack a lot of nutrients into one glass. To get the most nutrition from your smoothie, make it with real milk or yogurt.
Milk makes an excellent base for any smoothie. Milk is a go-to source of protein as well as a powerful package of 13 essential nutrients, including calcium, phosphorus, and several B vitamins. Milk also has immunity-boosting nutrients like Vitamin A, Vitamin D, Zinc, and protein. Add more or less milk, depending on how thick you like your smoothie.
Yogurt also makes a great addition to a smoothie. Yogurt is another excellent source of protein and 9 essential nutrients. All yogurts are made with live and active cultures, and some also provide probiotics – or good bacteria – that may help maintain digestive health, boost immunity, fight infection and protect against diseases. Greek yogurt is thicker and creamier in texture because it is strained during processing to remove liquid whey, which is also why Greek yogurt is higher in protein and lower in lactose and calcium.
Check out these delicious smoothie recipes that can be made with real milk and Greek yogurt!
Peanut Butter Smoothie
Ingredients:
- 1 cup milk
- 1 cup vanilla yogurt
- 1 banana, frozen
- 2 tablespoons smooth peanut butter
- Garnish: mini chocolate chips
Preparation:
- In a blender, combine milk, yogurt, banana, and peanut butter. Pour into glasses and top with chocolate chips. Serve immediately.
Spinach Orange Smoothie
Ingredients:
- 2 mandarins, peeled
- 1 medium banana, peeled
- ½ cup raw spinach
- 2 cups milk
- 1 cup vanilla yogurt
Preparation:
- In a blender, combine Mandarin oranges, banana, Spinach, milk, and vanilla yogurt. Blend on high until smooth and creamy. Serve immediately.
Click here find these amazing recipes and more!
Hotter deals for warmer days! We have 3 meals for this week’s value plan adventure and hope to make your evenings easier and keep your kitchen cool. Let’s take a look at this week’s delicious trio!
3 lbs. (Buy 1.5 lb. get 1.5 lb. FREE) Market 32 Hand Trimmed Fat Free Chicken Breasts, Cutlets, or Tenders
1 pack Cappiello Mozzarella Cheese (Buy one get one FREE)
1 container Market 32 Vine Ripe Tomatoes
1 pack Market 32 Sub Rolls 6 pk
1 package Market 32 Basil
1 pack Market 32 Refrigerated Pizza Dough
1 bottle (Buy one get one FREE) Sweet Baby Ray’s BBQ Sauce (Mix & Match with Ken’s Dressing)
1 bottle (Buy one get one FREE) Ken’s Caesar Dressing (Mix & Match with Sweet Baby Ray’s)
1 bag Romaine Lettuce
1 pack PICS Flour Tortillas
Meal 1: Chicken Caprese Sandwiches
Nothing beats a delicious caprese sandwich on a warm summer day!
Essentials: Grill or slow cooker; bread knife, cutting boards, meat thermometer, two large or dinner forks for shredding.
Wash tomatoes and basil and allow to dry on a paper towel. Slice the tomatoes into thin rounds, and remove basil leaves from the stems. Set in place where you will assemble the sandwiches.
Slice 4 Market 32 Bakery Sub Rolls in half. (Tip – consider toasting, especially if you are grilling the chicken.)
Prep 1 – Oftentimes, restaurants will make this wonderful sandwich with a thin chicken cutlet, quick-grilled to juicy perfection and topped with the signature fresh mozzarella, tomato and basil that defines the Caprese combo. If you decide to grill the chicken, consider a quick brining, and cook all 3 pounds at the same time. Use the meat thermometer to keep an eye on the temperature, getting the chicken off the grill as soon as it hits about 160 degrees F, (measured in the center of the thickest part of the cutlet or tender) and wrap in clean foil/rest (off the grill) for about 5 more minutes, to finish cooking and reabsorb juices. Check the temperature again when you unwrap the foil, to be sure it is 165 degrees, recommended for food safety. Place the grilled cutlet on the sliced roll, and layer on the tomato, basil, and sliced mozzarella. The remaining chicken can be stored in a container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Prep 2 – Another way to keep the kitchen cool is to cook all the chicken with a cup of water or low sodium chicken broth in the slow cooker (about 4 hours on low, or when it reaches 165 degrees), then shred and divide it for use in each of these recipes. Hack – use two large forks to shred the chicken in the slow cooker with the cooking juices, or in a flat-bottomed bowl. The shredded chicken can be used for the Caprese sandwich warm or cold. The tender shredded chicken will make it easier to enjoy the sandwich and keep it together for a flavor-full, easy clean up meal. It will also make the other two meals quick and easy!
1.5 lbs. Market 32 Hand Trimmed Fat Free Chicken Breasts, Cutlets, or Tenders
1 pack Cappiello Mozzarella Cheese (Buy one get one FREE)
1 container Market 32 Vine Ripe Tomatoes
1 pack Market 32 Sub Rolls 6 pk
1 package Market 32 Basil
Shop for Chicken Caprese Sandwiches here!
Meal 2: BBQ Chicken Pizza
Take your pizza to a whole other level with this BBQ Chicken Pizza recipe!
Preheat oven to 450 degrees.
Essentials: Pizza pan, stone or baking sheet, pizza slicer. Optional – cutting board, grater or chef knife, large spatula or pizza peel.
Pantry: PICS Olive Oil, optional apple and/or red or sweet onion.
Food safety tip – Use cooked/leftover chicken only – do not use raw chicken for the topping.
Defrost the pizza dough, if needed, in the refrigerator overnight, then allow it to come to room temperature. It may rise slightly. Use a lightly oiled metal pizza pan, sheet pan or pizza stone, and stretch the dough to fit to the rim of whatever you choose. First-time pizza makers, check this out for dough-licious skill building! Check out this article on Steps to Strecthing Pizza Dough.
Slather a generous amount of Sweet Baby Ray’s BBQ sauce on the dough (start with ¾ cup and add more as needed) and top with shredded chicken. Tip – up the flavor and nutrition of this meal with some grated red onion and/or thin-sliced fresh apples! Top with rounds of fresh Capiello Mozzarella slices. Hack – for thicker crust, pre-bake the dough for about 6 minutes before adding sauce and toppings. Food safety tip – do not use raw chicken for the topping. Cook for about 15 minutes, until dough edges are a rich brown and the mozzarella is melted and bubbling on top.
1.5 lbs. Market 32 Hand Trimmed Fat Free Chicken Breasts, Cutlets, or Tenders
1 pack Cappiello Mozzarella Cheese (Buy one get one FREE)
1 pack Market 32 Refrigerated Pizza Dough
1 bottle (Buy one get one FREE) Sweet Baby Ray’s BBQ Sauce (Mix & Match with Ken’s Dressing)
Shop for BBQ Chicken Pizzas here!
Meal 3: Chicken Caesar Wraps
If you like chicken caesar salads, then you are sure to LOVE this wrap!
Essentials: Salad spinner, medium-sized mixing bowl, cutting board, serrated knife, ¾ cup measure, large mixing spoon or spatula.
Pantry: Optional, fresh grated or shredded Market 32 Parmesan.
Wash romaine lettuce, at least 2 large leaves per wrap. Use a salad spinner to dry it so the flour tortilla wrap doesn’t get soggy. Chop the lettuce as you like – about 1-inch sized pieces makes it easy to enjoy.
Place shredded chicken in a bowl and add a generous amount of Ken’s Ceasar Dressing (3/4 cup to start, then add more to taste if needed.)
Add the lettuce to the chicken mixture and toss lightly. Place a flour tortilla on each plate and spoon out even servings down the middle of the wrap. Sprinkle fresh Parmesan on the mixture to taste. Roll the filling in the tortilla and fold in the ends to secure.
Enjoy!
1.5 lbs. Market 32 Hand Trimmed Fat Free Chicken Breasts, Cutlets, or Tenders
1 bottle (Buy one get one FREE) Ken’s Caesar Dressing (Mix & Match with Sweet Baby Ray’s)
1 bag Romaine Lettuce
1 pack PICS Flour Tortillas
Shop for Chicken Caesar Wraps here!
Ellie Wilson
MS, RDN, CDN
June is National Dairy Month, and we have a lot of delicious and nutritious ways to celebrate with you all month long! As a registered dietitian-nutritionist, and a dairy lover, I am very sure dairy is the real deal – wholesome, versatile and a culinary champion used in an amazing variety of foods and recipes. To kick off this celebration, we have some great smoothie recipes to share! They are the perfect way to pack the benefits of Real Dairy into an easy-to-enjoy treat!
Fueling up with the full package of 13 nutrients milk adds to your glass is a great way to honor the hard work of the farmers that ensure it is available to you and your family every day. Those nutrients include calcium, phosphorous and B vitamins, which support bone strength and energy metabolism. Milk is a good source of high-quality protein, and contains Vitamin A, Vitamin D, and zinc. Together they help build immunity, support healing, and help grow and protect muscles. Traditional and Greek yogurt are made with live cultures and contain some probiotics, which improve gut health. So many benefits!
Greek yogurt is thick and creamy, its satisfying texture delivered by straining some of the liquid whey, resulting in higher protein content and lower lactose and calcium. You can use milk and Greek yogurt in your Real Dairy Smoothie, and change the recipe amounts to taste if you like!
We celebrate throughout National Dairy Month – add these ideas to your calendar and join in the fun all month long!
June 1 – World Milk Day – Lift your Glass!
June 4th – Cheese Day
June 7th – Choc Ice Cream Day
June 14th – Strawberry Shortcake Day
June 20th – Milkshake Day
June 20th – Ice Cream Soda Day
June 21 – Smoothie Day
June 25th – Strawberry Parfait Day – (could be a yogurt and strawberry parfait)
June 27th Ice Cream Cake Day
National Fruits and Vegetables Day
This week features #NationalFruitsandVegetablesDay and we’re celebrating with a variety of produce-centric recipes to try this season. Each with a unique variety of flavors and tastes for your summer fun. Whether it’s a main dish, side, or a treat to stay cool – we’ve got you covered with a summer’s worth of new dishes. Check them out below!
Grilled Vegetable Pasta Salad: Add a twist to your pasta salad with grilled veggies. They add a tasty crunch to a classic summer side.
Greek Stuffed Eggplant: Eggplant stuffed with delicious and refreshing ingredients.
Grilled Corn with Parmesan Spread and Basil: Corn is a summertime favorite, and ours is made locally. Throw it on the grill and add this flavorful parmesan.
Grilled Lemon Garlic Chicken Salad: A refreshing salad is perfect for the summer heat, and the lemony, garlicky aroma this recipe brings is a wonderful take.
Indian Spiced Cauliflower with Garbanzo Beans and Tomatoes: This recipe is packed with flavor, and it takes cauliflower, tomatoes, and garbanzo beans to a place you may not have tried before.
Grilled Veggie Quinoa Bowls: Quinoa bowls are super refreshing, and grilled veggies are a summer hit. Add them together for the perfect meal.
Hummus Stuffed Cherry Tomatoes: A delicious and light recipe. Perfect for an appetizer at your next cookout.
Watermelon Blueberry Pops: Cool down with these DIY Watermelon Blueberry Pops to complement your summer fun.
Campfire Skillet Strawberry-Peach Cobbler: Nights by the fire make for some of the best summer relaxation. This cobbler makes them even better.
Watermelon Bites: A tasty and refreshing appetizer or snack option.
Watermelon Pico De Gallo: Throw a summery twist into your dip by adding watermelon to your pico de gallo.
Crunchy Slaw with Creamy Lime Dressing: Coleslaw is another refreshing summer side dish. This tasty take might become a favorite.
Composting Tips & Tricks
Reduce waste through composting! Compost is organic material that can be added to soil to help plants grow. Food scraps and yard waste are examples of compost, but usually these items are thrown away, rather than being composted. Making compost keeps these items out of landfills where they release methane and take up space.
All composting requires three ingredients: browns, greens, and water. Browns being dead leaves, branches, twigs. Greens being grass clippings, vegetable waste, fruit scraps, coffee grounds. And the right amount of water.
Any time is a good time to start composting, but spring is particularly advantageous. In spring, you can use the warmer weather to your advantage along with the increased activity of microorganisms and creatures. By composting, you will enrich your soil by retaining moisture and suppressing plant diseases and pests. You will also reduce your need for chemical fertilizers and methane emissions from landfills, lowering your carbon footprint.
For backyard composting, select a dry, shady spot near a water source for your compost pile. Add even amounts of browns and greens, making sure the larger pieces are shredded or chopped. For dry materials, make sure they are moistened as they are added to the pile. Once you have built your compost pile, mix grass clippings and green waste in and bury fruit and vegetable waste under 10 inches of material.
If you don’t have a proper space for outdoor composting, you can do so indoors with a specialized composting bin. When properly managed, an indoor bin will not attract pests or give off an unwanted scent.
Check out some more composting tricks:
- Fats, pet droppings, or animal dropping should not be compost. They will attract pests and can spread disease.
- Shredded newspaper or plain white paper works great as compost!
- Plants that have been treated with pesticides should not be used.
- Straw is an excellent source of carbon for your compost pile.
- Kitchen waste such as vegetable peels, fruit rinds, coffee grounds, tea bags, and egg shells can be fed to worms. Meat and dairy products should be avoided.
- Woody stalks or corn cobs usually decompose slower, smash with a hammer to make it easier for the microorganisms in your pile to break them down.
- Too many browns will make your pile hard to break-down. Too many greens will make your pile too smelly. Try layering each evenly.
- The more you add at once the quicker your pile will heat up. One big meal is better than several small snacks.
- When finished your pile should look, feel, and smell like rich, dark soil. The items you added should be unrecognizable.
- Relax, and stick to the process. Eventually you will make a great compost!
Sources: https://www.planetnatural.com/composting-101/tips/ – http://www.carryoncomposting.com/416920199 – https://www.epa.gov/recycle/composting-home
Grilling days are on the menu! We have some ideas you and your family will love, while you are loving eating more meals with your family. Warmer days also mean grilling outside can keep inside cool and comfortable.
Let’s check out this week’s meal planning items.
Sausage & Peppers:
1 pack Market 32 Sweet or Hot Italian Sausage
1 bag Mini Peppers
1 bag (2lbs.) Sweet Vidalia Onions
1 pack PICS Hotdog Buns
1 container Market 32 Deli Salads (Buy one get one FREE)
Shop for Sausage & Peppers here!
Meal 1: Sausage & Peppers
Sausage and Peppers is a versatile meal that can be prepped and cooked in different ways. Check out these hacks and tips!
Essentials:
2 clean cutting boards
1 Chef Knife
BBQ grill skillet or BBQ grill sheet
Pantry:
PICS Olive Oil or PICS Vegetable Oil Spray
Grill the sweet or hot Market 32 Italian Sausage on the grill, and sizzle colorful mini peppers sliced into strips, and sweet Vidalia onions sliced in whole, thin rings in a grill-friendly pan with some PICS Olive Oil (in the seasonal and grilling displays in the store!). The sausage, topped with sizzled peppers and onions, fits perfectly on a PICS Hot Dog Bun, with the fresh Market 32 Deli Pasta Salad rounding out your plate!
Try our these Sausage & Pepper Kabobs!
Essentials:
Good Cook Bamboo Skewers
Simply Done Napkins
Meat thermometer
BBQ corn holders
Measuring cups
TBSP measure
Tongs
Good Cook basting brushes
Pantry:
PICS Vegetable Oil Spray
PICS Sugar
PICS Kosher Salt
Accent seasoning
PICS White Vinegar
PICS Unsalted Butter
Soak skewers in water for 15 minutes while you prep the sausage and veggies. Slice each sausage into 3 pieces. Slice the mini peppers into two halves and the Vidalia onion into chunks. Thread the veggies on the skewers with a pepper half on each side of the chunk of onion and on each side of the piece of sausage. Grill on low, turning to ensure the sausage and vegetables cook through. Serve the kabob in PICS Hot Dog Bun, and remove the skewer, leaving the sausage and vegetables on the bun.
Meal 2: Finger-Licking Good Grilled Chicken Drumsticks, Sweet Corn, and Market 32 Potato Salad
This meal is a breeze and sure to please! Almost no prep and easy clean up – everything cooks on the grill, making it the summer version of a “1-pan” meal.
Hack – Soak corn in 3 cups cool water with a dash of salt and tsp of sugar for about 10 minutes. This helps the kernels stay tender while you grill them up. Brining the chicken legs ensures they are moist and juicy – see the recipe for that here:
Light sodium brine: for 12 – 18 chicken drumsticks.
10 cups water
¼ cup PICS sugar
¼ cup PICS White Vinegar
2 TBSP Accent + 1 TBSP Kosher Salt OR 3 TBSP Kosher Salt
Place brine in a large pot or container. Add the chicken drumsticks, move the pot to the refrigerator and allow to soak for about 20 minutes. When ready to cook, remove from the pot and shake to remove excess brine. Discard the used brine. Place chicken in a foil tray or platter to transport to the grill, and set up a clean platter for the cooked chicken and corn.
A quick spray of PICS Vegetable Oil on the chicken legs and the corn will minimize food sticking to the hot grill.
Cook the chicken over a medium hot fire, turning every few minutes to brown evenly and cook to internal temperature of 165 degrees. The corn and chicken are well-matched for the grill – both will take about 20 minutes to cook. Corn will gradually caramelize, lightly browning. Consider using separate tongs. At the 15 -minute mark, brush on the Sweet Baby Rays Hot Sauce for the adventurous eaters in your family! Turn the chicken legs one more time to caramelize the sauce. Serve with Market 32 Potato Salad, and a pile of Simply Done Napkins!
Family Meals Movement burst
Did you know – more family meals help children learn social skills and support better mental health? A fun conversation starter for May – who has the most flowers in their yard on your street? Did you see any birds or bunnies today?
Mia Teal
Marketing Coordinator, Paid Media
We’re proud to partner with some of the best hot dog and sausage makers that call our region home. Many of our local partners are family businesses that have been open for decades, some even over a century! These fine meats, made only with the best ingredients, give our customers tasteful options year-round.
White Eagle: Schenectady, NY
White Eagle is a long-time local partner hailing from our hometown Schenectady! Caroline Bardwell launched this storefront in 2019 and eventually created an e-commerce website. Bardwell continues to connect the producer with the consumer all while supporting the local economy.
Sindoni’s Sausage: Altamont, NY
The Sindoni family opened their Italian Sausage business in 1920 in Schenectady, NY. In 2015, 95 years later, the business relocated to Altamont, NY. The new building is eight times larger than the previous one, which is much needed considering the business produces 5,000 to 9,000 pounds of sausage per week! With the fifth generation of Sindonis now working for the family business, Sindoni’s Sausage is due to keep expanding. They are open for business Monday through Thursday until noon.
Hofmann Sausage Co: Syracuse, NY
Hofmann Sausage Co. originated in Germany before making its way to Syracuse, New York. Now on its 143rd year of business, this company proudly serves high quality products including hot dogs, sausages, beef jerky, hunter sticks, and condiments year round!
Bilinski Sausage: Cohoes, NY
Stacie Waters is the CEO and Owner of Bilinski Sausage. After Waters graduated from Cornell University with a Bachelor of Science Degree, she came back to the Capital Region to advance the family business which specializes in chicken sausage. With Waters’ leadership, the business developed into only using chickens without antibiotics as well as non-GMO ingredients. Waters visits with all the chicken suppliers to ensure that the chickens are being raised properly. The way animals are treated and what her customers are consuming are extremely important to her!
McKenzie’s Country Classics: Burlington, VT
John and Nellie McKenzie immigrated to Vermont in 1898 and developed their own farm. When Nellie began giving country hams as holiday gifts, word got out about the heavenly taste. The McKenzies never turned back. Today, McKenzie’s belief is, “Be good, do good, and bring good to as many people as we can.” This is why you will find only the finest meats and cheeses at McKenzie’s with no antibiotics or added growth hormones. They take pride in producing healthy, wholesome goods.
Martin Rosol’s: New Britain, CT
Martin Rosol opened his business in 1928 which took place in a converted garage with eight employees. The number of employees expanded as the business advanced with some working here for over 50 years! In addition to their store front, Martin Rosol’s also has an online store where you can find delicious kielbasa, sausage, frankfurters, and cold cuts. Martin Rosol’s manufacturers are famous for their “foot long” frankfurters! Check them out!
Chicopee Provision Co, Inc: MA
Chicopee Provision Co, Inc. has been open for almost 100 years! Not only have they been credited with manufacturing the world’s largest kielbasa, which was 600 pounds, they also take pride in their other delicious products. These include hot dogs, hot and sweet sausages, baked loaves, and more. There is quite a history with this business. The founders faced severe setbacks throughout the years. Flooding from the Connecticut River caused incredible damage to the plant and inventory in 1936, 1938, and 1955. During World War II, the plant almost closed due to the lack of beef and pork. While the war lasted five years, the company withstood these challenges and continued to be a favorite many years later.
Dino’s Sausage: Utica, NY
Originating in 1969, Dino’s Sausage began as an Italian deli before developing into a wholesale provider. Dino’s has gained a reputation over the years for providing superior meats as well as having a delivery service you can count on! Some of their products include Italian sausage, ground port, stick or sliced pepperoni, boneless chicken breast, portioned steak, and much more!
Dietz & Watson: Philadelphia, PA
Dietz and Watson a family-owned business, began in 1939. Their mission is, “To provide the best meat and cheese products on the market by adhering to our guiding principles: choice, quality, transparency, and family.” In addition to fine meats and cheeses, Dietz & Watson has a variety of snacks and condiments that are the perfect pairing for any meal. You can also find recipes on their website that fit all different needs. These include: gluten free, low sodium, keto, game day, vegetarian, and more.
Mia Teal
Marketing Coordinator, Paid Media
Who doesn’t love pizza? It’s the ultimate comfort food, the versatile canvas of flavors, and the centerpiece of gatherings and celebrations. And what better way to honor this beloved culinary creation than by dedicating a whole day to it? That’s right, National Pizza Party Day is here to remind us to indulge in cheesy, saucy goodness with friends and family.
Corner to Corner Pizza
Our crispy pan pizzas are covered with the finest, freshest toppings from corner to corner, generously layered on top of our 100% natural whole milk mozzarella cheese, and pizza sauce, made from vine ripened tomatoes. Our pizza is baked fresh in 500° ovens for an authentic old world taste with our signature crispy bottom. Our pizza is thicker than a New York style, yet thinner than a Chicago style pizza. We use 100% natural whole milk mozzarella and only the freshest toppings. Choose from one of our regular or specialty pizzas, or create your own. Made fresh to order.
Our specialty Corner to Corner Pizzas options are:
- Italian Supreme
- Gourmet Chicken Supreme
- Meat Lovers
- Margherita
- Buffalo Chicken
- Hawaiian Islander
If you are looking for a fun pizza-night with the family, try making some of our favorite homemade pizzas below!
This week’s meal ideas are very exciting, and something much different than previous weeks. Today, we will dive into two delightful dishes that will transform your mealtime routine. Whether you’re seeking the comforting warmth of a classic dish with a twist or the vibrant zest of Mexican-inspired flavors, we’ve got you covered. Let’s check out this week’s meal ingredients, shall we?
Mediterranean Tomato and Scallop Cobbler
Two Full Circle Organic Grape Tomatoes
1 bag Market 32 Bay Scallops
1 Onion
1 Container PICS Biscuits (found in the dairy & eggs section)
1 can (24oz) PICS Diced Tomatoes
Shop for Mediterranean Tomato and Scallop Cobbler here!
Chicken Fajita Pasta
1 box PICS Pasta
1 lb. Market 32 Marinated Chicken Breasts
1 package Fajita Seasoning
1 bag PICS Frozen Fajita Peppers and Onions
1 bag PICS Shredded Cheese
Shop for Chicken Fajita Pasta here!
Meal 1: Mediterranean Tomato and Scallop Cobbler
This veggie-forward skillet bake brings the flavors of the Mediterranean together in one pan for a savory, satisfying casserole with a comfort food twist.
Essentials:
Chef knife
Cutting board OR food processor
Large oven-safe skillet (not cast iron)
Can opener
Wooden spoon
Small bowl
TBSP and TSP measure
Pantry:
1-2 TBSP chopped fresh thyme, or, 2 – 3 TBSP dried thyme;
3 – 5 TBSP unsalted butter, (olive oil can be used to replace some or all the butter in the casserole, but not on the biscuits.)
1 – 2 TBSP chopped fresh or dried garlic
¼ tsp cayenne pepper
1 TSP brown sugar, packed;
2 TSP whole grain mustard
Wash grape tomatoes and allow them to dry on a clean towel. They can be sliced in half or whole for this dish.
Note – M32 Faroe Islands Bay Scallops can be added frozen or defrosted in the refrigerator overnight and drained before adding to the cobbler.
Preheat oven to 350 degrees.
Melt 2 TBSP butter in the small bowl and combine with the 2 tsp whole grain mustard. Set aside
Chop 1 medium onion. Open can of PICS Italian Seasoned Diced Canned Tomatoes
Place skillet on the stovetop and add 1-2 TBSP butter or olive oil. When oil is warm, add onion and sauté for several minutes. Add garlic and 1 TBSP of fresh thyme, or 1.5 TBSP dried thyme. Simmer on low and stir occasionally for about 1 minute, until onion is lightly browned.
Add grape tomatoes and stir, allowing them to soften for 2-3 minutes. Add canned tomatoes, stirring to combine. Allow some of the liquid to cook off to concentrate flavors. Open the PICS Biscuits container.
Add the brown sugar and stir to combine.
If defrosted, drain the bag of M32 Bay Scallops, then spoon them into the tomato mixture in the skillet.
Top the tomato and scallop mixture with the PICS Biscuits. Brush the tops of the biscuits with the butter- mustard mix, and sprinkle remaining thyme on top of them.
Place the skillet in the oven, following the cooking directions for the biscuits, approximately 25 minutes, or until the biscuits are a golden brown. Remove the skillet from the oven and serve the cobbler with a fresh salad side. A Dole Chopped Salad or Ceasar would add complementary crunchy texture and flavor to this easy Mediterranean meal!
Adapted from:
Tomato Cobbler – ‘Garden to Table’ – Saving Room for Dessert (savingdessert.com), accessed 5/2/2024
Meal 2: Chicken Fajita Pasta
This is a true one pot meal, with a magic milk and cheese hack that will bring everyone to the table.
Essentials:
5 Cups PICS Milk
Large 4 – 6-quart saucepan (pasta pot)
Chef knife and cutting board
Wooden spoon
Tongs
Pantry:
PICS Olive or Vegetable Oil
Place 2-3 TBSP oil in the saucepan, and heat on high. Carefully place the sliced chicken pieces in the pot and sauté until done. Remove from the pot and keep warm on a plate.
Place 1 TBSP oil in the saucepan, and add the frozen peppers and onions, stirring until they are cooked and lightly browned. Turn the heat down to medium.
Place 4 cups of PICS Pasta (we like penne, gemelli or shells for this meal) into the pot with the vegetables, add the 5 cups of milk, and Fajita seasoning package. Bring the milk to a simmer. As the pasta cooks, the sauce becomes creamy. Add the cup of cheese and cooked fajita chicken to the pot and combine with the rest of the ingredients. Serve it up and enjoy!
Adapted from:
One-Pot Chicken Fajita Pasta Recipe by Tasty, accessed 5/2/2024
Haleigh Eustis
Intern, Digital Marketing
May is here, which means nice weather is on its way! What’s better than an iced cold margarita in the summer? What about tequila and lime . . . in cheese form? I know what you’re thinking, tequila and cheddar cheese? But trust me, this delectable combo is equally delicious as it is unique! Henning’s Tequila Lime Cheddar Cheese is a creamy cheese with the bite and tang of a zesty lime, finished with the warmth of tequila.
Henning’s Tequila Lime Cheddar Cheese is the perfect cheese on its own or paired with crackers for a midday snack. Enjoy this cheese with a tangy flavor burst of pomegranate seeds, or with an assortment of cured meats. If you’re looking to sip something with this uniquely flavored cheese, try out a Belgian ale or Chardonnay and enjoy!
