Exploring Latin and Asian Cuisine
Two of the more popular international cuisines are Latin and Asian! Both offer an exciting variety of flavors and dishes. We love these cuisines not only for their wonderful tastes but for the inspiration and rich tradition they bring to our tables. We’ve highlighted some recipes that we love – and if you’re interested in exploring these cuisines further we’ve included our full collection of recipes for each!
Latin
Chorizo & Egg Chilaquiles: Chilaquiles is a traditional Mexican breakfast dish, where corn tortillas are lightly fried and simmered in a brothy sauce. In this version, chorizo and egg work together to create a delicious morning meal.
Empanadas: Empanadas are discs of pastry packed with meat. This recipe features a delicious tomato, onion, and garlic and beef mixture.
Grilled Chicken Mole: Mole is a traditional sauce and marinade used in Mexican cuisine. It’s full of flavor and elevates every dish its featured in, much like this Grilled Chicken recipe.
Instant Pot® Mexican Pork Pozole Rojo: This Mexican Pork Pozole Rojo is a delicious winter comfort food. Full of flavor and warmth to help you through the rest of winter.
Chocolate Pepita Bark: Pepita is a pumpkin seed, which is a common ingredient in Mexican cuisine. In this dish, the chocolate, pepitas, and added chili powder make for a delicious dessert or late night snack.
Check out our full collection of Latin recipes: http://bit.ly/3EtSszt
Asian
Chicken Banh Mi Bowl: In Vietnamese cuisine, banh mi is a baguette with a thin and crisp texture, typically served as a sandwich with meats, vegetables, herbs & spices. In this recipe, we take these common ingredients and feature them in the increasingly popular bowl form.
Instant Pot® Korean Country Ribs: These Korean Country Ribs are coated and cooked in a mouth-watering broth mixture for a tasty twist. Use the Instant Pot® to make things easy!
Orange-Soy Baked Salmon: If you’re looking for a refreshing meal that hits the spot every time, this Orange-Soy Baked Salmon is the way to go. Your tastebuds will jump for your joy after enjoying this dish.
Thai Red Curry Shrimp & Green Beans: Thai Red Curry is perfect to warm you up in the cold winter. Shrimp and green beans are a natural complement to an already palette-pleasing taste.
Grilled Orange-Teriyaki Steaks with Grilled Scallions & Bell Peppers: Try out this recipe for a flavorful twist on steak. If you’re already a big fan of steak, this recipe is a perfect addition to your repertoire.
Check out our full collection of Asian recipes: http://bit.ly/3SpMRA8
National Chili Day
Chili is one of our favorites when it comes to winter comfort food, so we’re fired up about National Chili Day. The best part about chili is its versatility, you can get creative in making the perfect bowl for your own taste. However, we thought we would get you started by sharing a delicious chili lineup of our own. Dig in!
Super Chili: Let’s start things off in a BIG way with our recipe for Super Chili. This recipe features beef chuck shoulder roast, thick-cut bacon, and other hearty ingredients to really tackle your hunger. Cozy up with a bowl (or two) and settle in for a long winter’s nap afterwards.
Slow Cooker Carne Asada Cubed Steak Chili: For a bowl of chili with some flare, try our Slow Cooker Carne Asada Cubed Steak Chili. Featuring cubed steak, carne asada seasoning, green chilis, jalapenos, and more, this recipe makes for a flavorful, super tasty winter meal. The extra kick is perfect for warming up on cold winter nights!
White Chicken Chili: Market 32 boneless chicken breasts are featured in this White Chicken Chili recipe. A little different than your prototypical bowl of chili, but the chicken breast combined with PICS cannellini beans works perfectly. Add in an all-star lineup of Full Circle products and you might just have yourself a new favorite.
Hearty & Healthy Turkey Chili: If you haven’t tried turkey chili, we highly recommend giving our Hearty & Healthy Turkey Chili a shot. Lean ground turkey combined with some of your favorite chili ingredients gives a whole new perspective on the chili game.
Harvest Chili: Our recipe for Harvest Chili features sweet potato and pumpkin pie spice, allowing it to live up to its title and your expectations. Harvest Chili is an awesome alternative chili recipe that specializes in keeping you warm and cozy through the cold weather.
Whether you are giving any of these recipes a try or building your own chili bowl we have everything you need in your local store and online. PICS Kidney Beans, Mutti Tomato Polpa, Cabout Sour Cream, McCormick Chili Seasoning, and more of your favorite ingredients. Check out our collection below for more!
Happy National Chili Day!
Celebrate National Chili Day!
Written by our friends at Green Mountain Energy
Composting is a great, easy way to green up your daily routine. Green Mountain Energy has what you need to know to get started on your composting journey.
When you throw away food scraps and yard waste, there’s a good chance it will end up in a landfill, creating more methane gas. But did you know there’s a way to turn 28% of that waste into something useful for our environment? That’s the kind of impact the average household could have, just by incorporating composting into their daily lives.
If you’ve never considered composting before, don’t sweat. Green Mountain Energy is here to show you how with some simple tips for beginners who are ready to do some good for the planet.
What can you compost?
Compost is used to nourish plants and fortify the soil, so anything you put into your compost bin should be natural — think fruit and vegetable peels, coffee grounds, eggshells, paper, yard trimmings and even tea bags. You can also include things like fireplace ashes, dryer lint and even the contents of your vacuum cleaner. Have four-legged family members? Good news: You can compost all that hair they generously leave behind.
Don’t include things like dairy, meat, bones, oils and fats, charcoal ash, diseased plant clippings or anything that has been treated with pesticides.
A quick tip here: If you buy conventional bananas and oranges, the peels usually contain pesticides. You may want to skip those, or switch to organic. Also avoid pet waste like cat litter and puppy “presents.” Those materials could contaminate the compost and harm plants or soil.
What do you need?
At Green Mountain Energy, we’re working to show the world how easy it can be to make a green impact. That’s why we think composting is a great addition to any household: It works just about anywhere, and you don’t need many supplies to get started.
You can compost indoors or outdoors, so even if you don’t have a backyard, you can still start a small compost pile in your kitchen or on an apartment patio. For indoor or patio composting, you’ll need a special indoor composting bin, available online or from home improvement stores. And here’s the best part — you don’t need earthworms indoors!
Backyard composting is a little more flexible. You can use a composting bin, or you can start a compost pile in a shady area. If you go the DIY route, the compost needs to sit on bare dirt to attract worms and beneficial bacteria, so be mindful as you choose a spot.
Once you’ve decided on a bin or an outdoor spot, you’ll need a bucket for collecting scraps from the kitchen. It can be anything from an old plastic ice cream container to a fancy stainless-steel compost bucket with carbon filters. Try to choose one with a lid to keep odors contained. Consider storing it under the kitchen sink, so it’s out of the way but still easy for everyone in the family to access.
How to start composting
Once you’re set with a location and collection pail, it’s time to start layering and aerating. Composting is all about layering materials, getting a good mix of different things to create a nutrient-rich conditioner for your soil and keeping your material oxygenated.
The scraps and waste you include will either be carbon-based “brown materials,” such as leaves, brown paper bags, coffee grounds and eggshells, or nitrogen-based “green materials,” including fruit and vegetable scraps and lawn clippings.
Try to include a mix of one-third green and two-thirds brown materials for the best compost nutrient profile. If odor is ever a problem, add more carbon-based, brown materials. They can absorb odors caused by nitrogen-rich green waste.
To keep compost from getting moldy, and to help speed up the breakdown of materials, you’ll need to mix the compost to keep air moving throughout the pile.
Many indoor and outdoor bins have a tumbler feature to make this process a breeze. You just crank a handle to spin the container or move paddles through the compost, and aeration is done. You can also use a shovel, rake or hoe to move an outdoor compost pile around every week. Just be sure to get air circulation all the way through the pile to the bottom.
Depending on the size of your pile and how often you aerate, it may take six months to a year before outdoor compost is ready to use in the garden. Smaller indoor composters and tumblers are generally faster, producing usable compost in as little as a few weeks. Whether fast or slow, that’s a lot of kitchen and yard waste that won’t end up in a landfill.
More tips for green living
Composting is just the beginning when it comes to living more sustainably. We’ve gathered up more simple tips for cultivating an Earth-friendly lifestyle on our blog here.
Of course, the Green Mountain Energy mission was built around one of the easiest ways to do good for the environment: Choosing electricity that comes from clean, renewable sources like the wind or the sun to power your home — no equipment or installation required.
We’ve teamed up with Price Chopper & Market 32 to make living greener even more rewarding with special clean energy offers, including a 100% renewable energy plan and an invitation to join the Green Mountain Community Solar Program. Learn more here.
It's Paczki Time!
Want to hear something sweet? Paczki are back! We love these Polish treats and they’re one of our main sources of happiness following the holiday season, after we’ve taken our decorations down. Lots of folks enjoy this pastry, but do you know the history behind it?
Fat Tuesday, also known as Shrove Tuesday or Mardi Gras, marks the last opportunity to indulge in tasty sweets and treats before Ash Wednesday, the first day of Lent. It is the final feast before those delicious desserts are given up for Lent. Fat Tuesday is the much-anticipated precursor to Easter, falling 47 days before the holiday each year.
Back in the day, meat and meat byproducts could not be eaten during Lent. Therefore, cooks would use up all their dairy and eggs during Fat Week, from Shrove Thursday to Shrove Tuesday. They made crepe-like pancakes known as nalysnyky in Ukraine, doughnuts called spurgos in Lithuania, krofne in Serbia, and pączki in Poland.
In Poland, Fat Thursday is known as Tłusty Czwartek. The final six days of Carnival season (karnawal) from Tłusty Czwartek to Shrove Tuesday are known as Zapusty. In 16th Century Poland, Paczki were made with bread dough, filled with pork fat and fried in lard. Later, they evolved into a sweet pastry. These sweet treats used to be only available for a short 24-hours once a year on Fat Tuesday, but luckily today most bakeries in the United States and Poland offer these chubby fry cakes the entire Carnival, and even during Lent (shhh!).
In Poland, some bakers fill a few Paczki with almond paste instead of the traditional marmalade, and the person who gets one of these is said to have good luck for the coming year! On the contrary, an old Polish proverb says that those who fail to eat at least one doughnut on Shrove Thursday, will no longer be successful in life…quite the consequence!
Stop by your local store to pick up a Paczki 4 pack, 2 for $7 with AdvantEdge Card in our ad this week! We cherish the opportunity to have a part in this long-valued tradition and we hope you love these sweet pastries as much as we do.
Happy Paczki Season!
Shop Paczki!
Cherishing Cherries
February is National Cherry Month! In our opinion, one of the more underrated fruits out there is the cherry. They are sweet, snackable, and refreshing for any time of year. They are great alone or an important ingredient in endless tasty recipes. That’s why we cherish this awesome stone fruit.
To start, there are two different types of cherries: tart and sweet. Tart cherries are good for cooking and baking, while sweet cherries are the type you buy to eat as a snack. When purchasing these sweet snacks, look for the firm and plump ones that appear bright and glossy. Sweet cherries are mainly grown in California, Washington, and Oregon, while tart cherries can commonly be found in Michigan and Wisconsin. Some popular types of sweet cherries are Bing, Lambert, and Rainier. The most common type of tart cherry is the Montgomery, best when used in baking as they hold their shape better than their more snackable relatives.
At Price Chopper & Market 32, we love using cherries in our recipes. And not just the classic cherry pie. Check out some of these delectable recipes!
Mia Teal
E-Commerce Marketing Department
For some, baking is one of the simple pleasures of life. There are so many different recipes out there, but often, we find ourselves circling back to our favorites. Of course there is nothing wrong with that, but if you or someone you love has a dietary restriction, you may need to make some adjustments. Today, we are focusing on applesauce. Applesauce can be used as a substitute for eggs, butter, oil, and sugar. Interesting, right? At Price Chopper and Market 32, we have a variety of different applesauce. Some include unsweetened, cinnamon, and strawberry applesauce. However, the most common type of applesauce used in baking is unsweetened. If you are new to using applesauce as an alternative, take a look at how to swap out those ingredients!
Eggs:
For every one egg called for in a recipe, use ¼ cup of applesauce instead.
Butter & Oil:
Substitute applesauce in equal quantities of butter and oil. For example, if the recipe requires ½ cup of oil, replace it with ½ cup of applesauce. Similarly, if the recipe calls for 1 cup of butter, use 1 cup of applesauce.
Sugar:
While you can substitute applesauce in place of granulated sugar, there are some things to be cautious of. Like butter and oil, you can substitute applesauce and sugar in a 1:1 ratio. However, sugar is a dry ingredient and applesauce is a wet ingredient, so you will have to cut back on other wet ingredients. For example, if there is water in the recipe, use slightly less than what is called for.
If you are still on the fence about baking with applesauce, try using half of that ingredient and half applesauce. For example, if the recipe requires 1 cup of butter, try using ½ cup butter and ½ cup applesauce. The possibilities are endless when baking with substitutes like applesauce!
Ellie Wilson
MS, RDN, CDN
The Big Game is here once again! Each year, this football game brings fans, family, and friends together to cheer on their team and enjoy festive foods that score big on flavor and tradition. Did you know? U.S. households will eat an estimated 1.4 billion chicken wings on Sunday! Even if you are only there for the half-time show, you are bound to find something to crunch and munch. The surprise play you don’t want to watch? Any issues with food safety that can knock your event off the go-to list. Keep bacteria on the bench with some fresh tips and resources to ensure your party is positioned to win!
Ordering food?
Make sure someone (adult) is home to get the delivery*, check temperatures (danger zone is 40 – 140 degrees/2 hours) and packaging to be sure nothing is tampered with or left at an unsafe temperature for any length of time.
*Notify the company if you suspect tampering or that perishable food was left out too long. Don’t eat the food, or even taste it to see if it is safe.
Cook, Serve or Save
Time your order and serve delivered prepared foods when you receive it. If you are not serving right away, follow storage directions and refrigerate or freeze items until you are ready to cook them.
Pre-Game Prep
Keeping best practices for winning at food safety every day in mind as you plan and set up your event. Check your food thermometer to be sure it is working or purchase a new one. Wash hands, counters, cutting boards and serving utensils. Repeat washing hands as different foods are handled or prepared. Have plastic bags and storage containers ready to use so putting foods away is easy and quick.
- Clean— When handling raw meat and poultry, wash your hands for at least 20 seconds and clean and sanitize surfaces often with soap, water and a sanitizer.
- Separate— Don’t cross-contaminate. Use separate cutting boards, plates and utensils to avoid cross-contamination between raw meat or poultry and foods that are ready-to-eat.
- Cook— Cook to proper internal temperatures, checking with a food thermometer.
- Chill— Refrigerate promptly and do not leave food out at room temperature for over two hours.
Buffet Play
Set up the buffet so hot foods, like wings, can be kept hot, and cold foods, like deli wraps and salads, can be kept cold. Slow cookers and chafing dishes are good choices for the range of snacks and appetizers that may require heat to maintain enjoyment and safety. A tray with ice or ice packs is good for cool foods, unless your location is very warm. Consider keeping perishable foods out for two hours or less – then get them properly stored to minimize food waste.
End Zone
The game is over, leftovers are packed away, and the kitchen/buffet is clean and ready for the next meal. Leftovers can be kept refrigerated for 3 to 4 days or frozen up to 3 months. To serve safely, reheat to an internal temperature of 165 F.
Post-Game
Odds are you will share happy pictures (or sad, depending on which team won) of your party with friends and family via text and social media. Should anyone that attended let you know that they became ill after the event, next steps would be to ensure they get medical attention immediately and get some guidance from your local health agency. It can happen to anyone, even when best practices are strictly managed. You cannot see, taste, or smell harmful bacteria. Some guests, especially young children and those older than 65, may be more vulnerable to exposure. Reporting foodborne illness is critical to keeping food safe for everyone.
If you or a family member experience symptoms of a serious foodborne illness, seek medical attention and contact your local health agency.
The CDC public health gateway can help you locate your local health agency.
Questions? Try these toll-free federal food safety hotlines. For meat, poultry, or pasteurized egg products, call the USDA Meat & Poultry Hotline at 1-888-MPHotline (1-888-674-6854). For all other food products, call FDA’s Food and Cosmetic Information Center at 1-888-SAFEFOOD (1-888-723-3366).
Homemade Soup Contest Favorites!
National Homemade Soup Day is here, and we are celebrating with the entries from our Homemade Soup Recipe Facebook Contest. We received a number of mouthwatering recipes, and dwindling down the list was certainly challenging. Thanks to all who participated…we’re off to enjoy some new soup recipes!
Check out our winnning recipe Douglas’ Tomato Soup as well as more of our favorites below!
Tomato Soup from Douglas in Binghamton, NY
One can of undiluted condensed Tomato Soup.
One can of un-drained diced Tomatoes.
1/4 Tsp Dried Basil
Dash of hot sauce or more to taste.
Stir together while heating just to the point of boiling.
Enjoy.
Chicken Noodle Soup from Laura in Syracuse, NY
Fill 4 QT pot 2/3 of way with water.
Add 4 chicken drumsticks and bring to boil.
Skim fat as it appears until it is cooked out.
Add 2 stalks of celery, a tomato that has been skinned, 2 potatoes, cubed, a small onion, baby carrots to taste and 2 tsp of salt.
Cook an hour.
Serve with soup pasta of choice.
Homemade Potato Soup from Kimberly in Selkirk, NY
Take 1 lb bacon — slice into 1 inch pieces fry good and brown; put bacon in 5 qt kettle
Take 4 large white potatoes, peel and dice into 1/2 inch cubes put in pot
Take 6 to 8 1 inch boiling onions left whole — put in pot
Add a tablespoon of left over bacon grease
Fill pot 2/3s full with water
Add salt and pepper to taste
Boil until onions are fully cooked(approximately 45 minutes)
To finish add a tablespoon of butter, and 1 large can of evaporated milk to the soup.
To serve break up day old white bread place in your bowl and add soup, grab a spoon and Enjoy!
Very Easy Lentil Soup from Dawn in Poughkeepsie, NY
Sauté 1/2 minced onion and 1 clove garlic minced in olive oil
Add 8 oz tomato sauce and 8 oz chicken broth
1/4 tsp. Salt
1/8 tsp. Pepper
1/2 tsp. Oregano
Add one can Progresso Lentil soup
Heat through
Spoon into bowls add cooked rice or cooked ditalini pasta
Pepper Soup from Cinzia in Winsted, CT
3 bell peppers of any color (or mixed colors), diced
1 large onion, diced
2 tablespoons olive oil
8 cups water
1 cup vegetable or beef broth
1 large can (28 oz.) crushed tomatoes
Salt and ground black pepper to taste
Optional: Cayenne pepper to taste
In a large soup pot, sauté peppers and onions in oil. Add water, broth, and crushed tomatoes. Add seasonings. Bring to a boil and reduce heat. Cover and simmer for 1 hour. Serves 4.
Optional: Serve topped with shredded cheddar cheese.
Beef Cabbage Soup from George in Binghamton, NY
3/4 ground beef (can use left over steak,or burger)
1 diced large onion,
2-3 cups diced cabbage
2-3 diced fresh carrot
2-3 minced garlic
If beef is uncooked sauté in large pot ,when pink is gone , pour off most of grease, add the vegetables and sauté for 5 minutes (can skip but adds some flavor)
Add remaining
1 box beef broth
1 can 280z diced tomatoes
1-2 tbs Worcestershire sauce
Bring to boil and let simmer until veggies tender.
Enjoy over cold noodles or rice (helps cool it down)
Ellie Wilson
MS, RDN
Nothing is good for you if you don’t eat it – one of my favorite sayings, especially when there are debates about which foods are best for heart health. The basic tenets of a heart smart meal include lots of produce, lean proteins, healthy fats, and whole grains. The big opportunity? Making sure flavor is the reason everyone wants to eat these delicious, nutritious foods that bring heart healthful benefits to the table.
Flavor and taste are big factors in how we determine what we want to eat – we are drawn to foods that are described by their flavors, and often inspired to try new things when they are paired with foods and flavors we are already familiar with. Pairing familiar foods and flavors with something new or different is a great way to explore foods through flavors. Breakfast pizza, fish tacos, and avocado toast are all great examples of culinary and nutrition innovations. Seasoning and spices, as well as our inherent 5 tastes (sweet, salty, umami, bitter, sour) can inform food shopping and cooking routines into wonderful meals that are easy and affordable.
For heart health, salt and sodium are most important seasonings to understand and manage. It is easier than you think – once you have a few tips and hacks, you will be able to nudge flavor up and sodium down for almost any recipe.
Flavor Makers
There are so many ways to build flavor in food. Sodium is important, but Americans are overexposed. No other cuisine relies as heavily on salt and fat – internationally, spices, herbs, fermentation, and other methods are preferred. Sodium has many roles – it is a flavor enhancer and reduces the perception of bitterness. Sodium also tenderizes and retains moisture and is important to food safety and preservation. Slowly, food companies are lowering sodium levels in foods. On food labels, low sodium in a single item is 140 mg or less; in a meal or soup item, per the American Heart Association, aim for 600 mg per serving or less. Public health goals range from 1500 mg to 2300 mg over the entire day. Perspective: most Americans get over 3400 mg sodium in a day; a teaspoon of salt equals 2300 mg of sodium.
Important Label Terms – from The American Heart Association https://bit.ly/3WlioDH
- Salt/Sodium-Free – Less than 5 milligrams of sodium per serving
- Very Low Sodium – 35 milligrams or less per serving
- Low Sodium – 140 milligrams or less per serving
- Reduced Sodium – At least 25 percent less sodium per serving than the usual sodium level
- Light in Sodium or Lightly Salted– At least 50 percent less sodium than the regular product
No-Salt-Added or Unsalted – No salt is added during processing – but these products may not be salt/sodium-free unless stated.
Remember: Sodium levels vary in the same foods depending on the brand or restaurant.
Learn About Salt and Sodium
There are differences between salt and sodium, and a few myths about specific types of salt. Table salt is a combination of sodium and chloride, and the quantity of each may be higher or lower depending on the formulation.
Sea salt, Himalayan (pink) salt and other finishing salts all contain about 2300 mg per teaspoon. The different colors come from trace minerals (like copper in pink salt), but those minerals are not in any quantity that benefit health.
Some kosher salts, such as Diamond Crystal brand, are lower in sodium – the “fluffy” crystal shape allows the sodium flavor to remain high even though the actual content is lower, at 1120 mg per teaspoon.
Monosodium glutamate (MSG) is also returning to the plate as science is getting ahead of the myth that it is not a good choice. MSG meets 2 flavor-forward needs – it lowers sodium content (by up to 40%) and enhances savory flavors with its glutamate component. Glutamate is naturally found in protein foods like cheese, meat, and vegetables like mushrooms, and is made by the human body for critical brain and metabolic functions.
Salt Substitutes – These are used when sodium management is critical to health conditions. Please check with your health care providers before using, as they contain potassium, which may be restricted.
Build Flavor
Cooking methods such as grilling, sautéing, or roasting have their own impact on flavors, through caramelization. Those methods also help manage fat type/content if a rack is used while roasting meat or seafood.
Citrus flavors can substitute for sodium in many foods. Citrus makes our mouth water and brightens flavors when added just before eating. Add a squeeze of lemon or lime, or some orange zest instead of salt to freshen savory foods and leftovers. Fresh is great, but you can also try 100% juice items like orange juice (Dairy case), lemon or lime juice (found in our Produce section).
In the international aisle, lower sodium sauces, jarred and pickled vegetables and jarred (no added sugar) fruit spreads can also be used to create big flavor in small quantities. The secret is to use them near the end of cooking. A teaspoon of chopped roasted red pepper on a grilled protein, vegetable or fruit is a quick, colorful, and savory add that takes just a minute to prep. How about a cherry + thyme combo on a roast pork tenderloin, orange + chopped green olive on white fish, or bright apricot + cayenne on chicken? Jarred sofrito, usually in the international section, is a cooking sauce popular in many cuisines, and brings tomato, onion, peppers, and garlic together as a savory base – check labels for low sodium versions.
Savory/Umami flavors can be enhanced using low sodium concentrated tomato paste, a sprinkle of good parmigiana or Romano cheese, ground dried mushrooms (there are new spice products that include mushrooms, check sodium content/serving size and adjust as needed) and nutritional yeast, which has a parmigiana-like flavor, but a low sodium content for the 2 Tbsp serving size. Experiment with timing – like fresh herbs, these flavors are more robust when added near the end of preparation/cooking.
Sun dried tomatoes – jarred and bagged, in the international aisle and the Produce department. Check sodium, often they are very low.
Fresh and jarred salsas – in the Produce dept. and Dairy case (cheese section)
Flavored teas – experiment with poaching seafood, chicken, pork, and fruit (e.g., poached pears).
Herbs and Spices
Herbs and spices come in many forms, and their flavors take us around the world. Products that make it easy to boost flavor abound – here are a few options in our stores to try:
Fresh Herbs – Organic fresh herbs are the go-to at Price Chopper and Market 32. Find individual herbs and some blends already assembled for your culinary needs in the Produce section of the store.
The Gourmet Garden – squeeze garlic, spices, herbs, and blends are in the Produce department – find them by the fresh greens. Add them to recipes, or use them to finish dishes, like adding Italian herbs to a cooked chicken breast, or a rice dish before serving. Use the garlic as a base rub on roasted meat or vegetables – you can add other spices (like dried herbs) and they will adhere nicely to the dish while it cooks.
Salt-free dried herb blends are quick and easy – brand names include PICS, Mrs. Dash, and McCormick Salt-free Perfect Pinch, Weber Salt-Free Hamburger, Chicken and Steak seasoning.
Tip – Look for small plastic packages of new flavors – easy to buy and try for just $1 or $2.
Tip – Dried herbs should be replaced after 1 year – they do not “go bad”, but they lose flavor and quality over time. Purchasing smaller quantities more often ensures the best flavor profile.
Fresh ginger, garlic, turmeric, scallions, cilantro, and a variety of organic, fresh packaged herbs including rosemary, chives, and basil are easy to find in many food stores.
Tip – Fresh herbs lend their flavors best to dishes when they are added at the end of cooking, for 10 minutes or less. If recipes call for herbs to be added before cooking, dried are the better and more economic choice.
Tip – Freeze leftover roots as is, chop herbs and freeze in ice cube trays. No salt added tomato paste leftovers can be placed into a plastic bag, (shape into a cylinder), frozen, then sliced and used to enhance flavors of soups and sauces.
Kitchen Tools and Gadgets
When creating richer flavors is easy, it happens more often. The right kitchen tools can help you take your taste buds to new heights with little effort. Check out the list below and find many in the kitchenware section of the store!
Coffee grinder, good knives, knife sharpener, garlic press, small manual spring chopper, 4-sided grater, digital kitchen scale, measuring cups (liquid and dry ingredient)/spoons, microplane/zester, citrus press, multi-blade manual chopper, mortar and pestle, herb grinder, apple/pear/mango slicers, veggie storage containers (e.g. avocado or onion keepers), cruet or small jars with covers for salad dressings, veggie chopper or mandolin, spiralizer, food processor, bullet-blender. Snap top plastic/glass tempered glass containers – different sizes, freezer to oven. Instant pot, rice cooker, large and small roasting pans, sheet pans (great for roasting vegetables), colander, salad spinner, microwave/stove stop steamers.
Shopping and Recipe resources – look for Know Your Colors tags/nutrition label info/options
https://www.pricechopper.com/know-your-colors/ – available on store shelf tags and our https://shop.pricechopper.com/shop E-commerce shopping pages, make shopping better easier when you have the right products already on your list!
American Heart Association website – https://recipes.heart.org/
Price Chopper/Market 32 website – Healthy Eating/Vegetarian/Low Sodium www.pricechopper.com
Eatright.org – Academy of Nutrition recipes and nutrition resources
Allrecipes.com – Scalable recipe adjuster, nutrition facts/videos/and a leftovers recipe resource.
Pinterest – Food hacks – so much fun to check out! BUT – beware nutrition info there unless the author is a Registered Dietitian.
Mia Teal
E-Commerce Marketing Department
What seemed like a mild winter has turned into many inches of snow…all at once. It’s times like these where we don’t feel like budging, and we just cannot seem to get warm no matter what! At Price Chopper and Market 32, we have some delicious ways for you to get warm! Take a look below at some of our warm beverages.
Hot chocolate:
Warm chocolate with marshmallows and whip cream hit the spot! Some of our hot chocolate options include:
- PICS Hot Cocoa Single Serve Cup
- PICS Hot Chocolate Packets with Marshmallows
- PICS Sugar Free Hot Chocolate Packets
- PICS Hot Cocoa Mix
Recipe Alert! Mexican Hot Chocolate
Not feeling the traditional hot chocolate today? We understand. Try out this delicious Mexican Hot Chocolate made with PICS whole milk, cinnamon, cayenne peppers, and chocolate morsels.
Tea:
There are so many ways to make tea to your liking. Try adding in PICS honey, PICS sugar packets, or even a splash of PICS milk! Some of our flavors include:
- PICS Chai Tea K-Cups
- PICS Black Tea Bags
- PICS Decaffeinated Black Tea Bags
- PICS Green Tea Bags
- PICS Decaffeinated Green Tea Bags
Recipe Alert! Warm Berry, Tea, & Cider Punch
Coffee:
If we listed out all of our PICS coffee, the entire page would be filled! Here are just a few of our coffee options:
- PICS Ground French Vanilla Light Roast Coffee
- PICS House Blend Medium Roast Single Serve Cup Coffee
- PICS French Vanilla Cappuccino Single Serve Cup
- PICS 100% Colombian Ground Coffee
- PICS Half Caffeine Medium Roast Single Serve Cup Coffee
Recipe Alert! Viennese Coffee | LavAzza
Remember – Warm weather is coming, but for now, a cup of Joe will have to suffice!