Fast & Fresh: Caprese White Corn Salad

CapreseCornSalad

CapreseCornSaladHow about a no-cook salad you can toss together quickly using the fresh flavors of summer? It’s perfect as a healthy, low-calorie side dish for steak or burgers, or make it a part of your Meatless Monday dinner.

Caprese White Corn Salad

Ingredients
1 (8-oz.) container ciliegine (small fresh mozzarella balls, in our Deli), drained
1/2 cup fresh white corn kernels cut from the cob
1/2 cup very coarsely chopped pitted Mezzetta Bistro Blend Olives
1/4 cup snipped fresh basil
1/4 cup minced red onion
12 halved grape tomatoes
1/4 cup Girard’s White Balsamic Vinaigrette

Directions
Prep: 15 minutes, Serves: 6

Place drained ciliegine in a medium bowl. Top with corn kernels, olives, basil, red onion and grape tomatoes. Drizzle with vinaigrette and toss well to coat.

Quick and Easy Hazelnut Iced Coffee

HazelnutSpread

HazelnutSpreadSome mornings there’s coffee left in the pot. You could pour it down the drain… or set it aside for a sweet afternoon pick-me-up. Save your leftover brewed coffee in a jar with a tightly sealed lid for up to five days in the fridge.

Raley’s Something Extra Try-It member thelodi5 suggested a great way to make iced coffee even better with Raley’s Hazelnut Spread:

My favorite way to eat Raley’s Hazelnut Spread is to mix it in my iced coffee. Take your favorite coffee, add in a teaspoon of the hazelnut spread, add a scoop of ice and a splash of milk. Voila!! A gourmet Hazelnut Iced Coffee!   – thelodi5

We think it’s so yummy and more economical than a visit to a coffee house!

More Natural and Organic Choices

Check out our expert Koen Vermeylen talk about Raley’s efforts to offer you more natural and organic meat and seafood choices.

Get Your BBQs Grilling with Koen

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Check out our Meat and Seafood Expert Koen Vermeylen on Good Day Sacramento, showing what Raley’s has to offer for your grilling needs.

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Tropical Cherry S’mores

TropicalCherrySmores

TropicalCherrySmoresWhat a delicious way to enjoy fresh cherries at the peak of the season! These s’mores come together quickly, making them a fun and easy finale to a grilled dinner. Crunchy or soft cookies both work well in this recipe.

Ingredients
16 to 20 fresh cherries, pitted
1 (1/2-inch thick) slice fresh pineapple
4 marshmallows
8 white chocolate macadamia nut cookies
4 tsp. shredded coconut

Directions
Prep: 15 minutes, Cook: 5 to 10 minutes, Makes: 4

1. Thread cherries onto skewers or place in a grill basket. Grill cherries and pineapple over medium heat for 5 minutes or until nicely charred, turning occasionally. Remove rind and core from pineapple and cut pineapple into 1/4-inch pieces and cut cherries in half.

2. Toast marshmallows until golden on the outside and soft on the inside. Place on 4 cookies and top with equal amounts of grilled fruit and coconut. Top with remaining cookies. Serve immediately.

Protein Packed Treats

PBYogurtDIp

Your body needs protein to grow hair and nails and to repair muscle. Some of the healthiest protein you can find is in nuts and dairy, so here are some of our favorite higher protein recipes that are perfect for the afternoon munchies. They’re so yummy that you might forget they’re good for you!

Apple and Peanut Butter Yogurt DipPBYogurtDIp

Ingredients:
1 cup Sunnyside Farms Vanilla Yogurt
3 tbsp. Raley’s Creamy Peanut Butter
3 tbsp. thawed, undiluted apple juice concentrate
1/4 tsp. Raley’s Ground Cinnamon
3 lb. bag of apples

Directions:
Prep: 5 minutes, Serves: 4

Whisk together yogurt, peanut butter, apple juice concentrate and cinnamon in a small bowl. Cover and refrigerate until ready to serve. Pack in small containers with apple slices for dipping.

Nutritional Information:
Serving size: 1/4 cup, calories: 150, protein: 4 g, fat: 7 g, saturated fat: 2 g, cholesterol: 3 mg, carbohydrates: 19 g, fiber: 1 g, sugar: 15 g, sodium: 86 mg, 4 points

Peanut Butter Granola

PBGranolaIngredients:
2/3 cup peanut butter
2/3 cup honey
1 tsp. vanilla
1/2 tsp. cinnamon
4 cups rolled oats
1 cup shelled peanuts
1 cup raisins

Directions:
Prep: 10 minutes, Cook: 35 minutes,
Stand: several hours, Makes: 7 cups

1. Preheat oven to 300°F. Heat peanut butter, honey, vanilla and cinnamon in a small saucepan. Add oats and peanuts; mix well.
2. Spread in a single layer on a large baking sheet and bake for 35 minutes. Turn off oven. Stir in raisins; let stand in warm oven for several hours to crisp.

Nutritional Information:
Serving size: 1 cup, 580 calories, 17 g protein, 21 g total fat (3 g sat., 0 gtrans), 86 g carbohydrate, 10 g fiber, 41 g sugar, 0 mg cholesterol, 310 mg sodium, 12.5 points

Savory Spiced Nuts

SavorySpicedNutsIngredients:
2 tbsp. butter
1 tbsp. Worcestershire sauce
1/2 tsp. each: garlic powder, seasoned salt
and celery salt
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1½ cups mixed, unsalted toasted nuts

Directions:
Prep: 5 minutes, Cook: 15 to 20 minutes,
Makes: 1½ cups

1. Preheat oven to 325°F. Melt 2 tbsp. butter in a medium saucepan over low heat. Stir in 1 tbsp. Worcestershire sauce, 1/2 tsp. each: garlic powder, seasoned salt and celery salt, 1/4 tsp. ground cumin and 1/8 tsp. cayenne pepper. Simmer for a minute or two, then stir in 1½ cups mixed, unsalted toasted nuts.
2. Spread on a baking sheet and bake for 15 to 20 minutes, stirring occasionally. Let cool, then transfer to an airtight container.

Nutritional Information:
Serving size: 3 tablespoons, 160 calories, 4 g protein, 14 g total fat (3 g sat.), 6 g carbohydrate, 2 g fiber, 0 g sugar, 5 mg cholesterol, 170 mg sodium, 4 points

Garlic Herb Spread
Recipe courtesy of Aisle7.com
A yummy spread, easy to make and full of flavor. Great on crackers, bagels or with vegetables.

Ingredients:
1 clove garlic
1/4 cup basil leaves, or 1 tsp (0.5g) dried basil
1/3 cup green onions, chopped
1 cup cottage cheese, lowfat
1/2 cup feta cheese, crumbled (2 ounces)

Directions:
Prep: 5 minutes, Makes: 2 cups

In food processor, add garlic, basil and green onion; process until finely chopped. Add cheeses; pulse until blended but still chunky.

Chill before serving.

Nutritional Information:
Serving size: 2 tablespoons, 42 calories, 4 g protein, 2 g total fat (1 g sat., 0 g trans), 2 g carbohydrate, 0 g fiber, 0 g sugar, 8 mg cholesterol, 176 mg sodium

Grilling Challenge: Meatless Meals

PotatoKalePizza

MegBurritt

 

 

 

Meg Burritt, Director of Wellness and Sustainability
Learn more about what makes Meg an expert.

The weather already feels summery in Sacramento, giving us extra time on the patio. While you’re planning your next outdoor culinary adventure, we have a challenge for you: Bring those fruits and veggies to the center of the plate!

PotatoKalePizzaLast year we gave you a few great ideas for how to incorporate more veggies and plant-based proteins into your grilling routine. Now we’re upping the ante. Can you meet the challenge? This year, try grilling your whole meal – appetizer, entrée AND dessert – and keep it meatless.

Why should you skip the meat every now and then? It’s lighter, for one – you’ll finish dinner full, satisfied but not weighed down. It’s also great for the environment: Meatless proteins use a lot less water during cultivation, which is great as we head into our fourth year of this historic drought.GrilledSpicedEggplant

Going meatless for a meal seems like a worthwhile culinary experiment. Take a look at our suggestions and let us know what you come up with in the comments below!

Kick off your meal with these delicious Grilled Garlic and Rosemary Breadsticks – the rosemary branches as skewers add a creative and aromatic touch.

GrilledPeachesReplace the London broil in this recipe for Meat and Potato Kebabs with smoked tofu cubes and baby portabella mushrooms. Or delight your family with delicious Grilled Potato and Kale Pizzas.

Easy Grilled Spiced Eggplant as a side dish will convince even the biggest eggplant doubter.

Finally, finish the meal with simple but amazing Grilled Sweet Plantains or with some fantastic Grilled Honey Almond Peaches & Ice Cream.

Frozen Cherry Cheesecake Mousse

CherryCheesecakeMousse2

CherryCheesecakeMousse2As the weather starts to heat up, cool it down with this decadent dessert from the Spring 2015 issue of Something Extra. Pick up a copy at your neighborhood Raley’s, Bel Air or Nob Hill Foods for more yummy cherry recipes and to learn about the growers who provide us with their best cherries. Hurry – cherries are at their peak only through June!

Frozen Cherry Cheesecake Mousse

Ingredients
1/2 cup sugar
1 tsp. vanilla extract
1 (8-oz.) block cream cheese, softened
1 cup whipping cream
2 cups pitted fresh cherries, divided
1 (4-oz.) package Keebler Ready Crust Mini Graham Cracker Pie Crusts, divided

Directions
Prep: 20 minutes, Freeze: Several hours, Serves: 8

1. Line a 9×5-inch loaf pan with a double layer of plastic wrap, keeping it as smooth as possible on the bottom.

2. Beat sugar, vanilla and cream cheese together in a medium bowl until light and fluffy.

3. Beat cream in a large bowl until stiff peaks form. Carefully fold into cream cheese mixture and divide into 2 equal portions.

4. Chop half the cherries and fold into half the cream cheese mixture. Spread evenly in prepared pan. Crumble half the graham cracker crusts over the top. Cut remaining cherries in half and place evenly over crumbs.

5. Spread remaining cream cheese mixture over cherries and crumble remaining graham cracker crumbs over the top. Carefully fold over plastic wrap to cover and freeze for several hours or until firm.

6. To serve, pull up sides of plastic wrap and place frozen mousse on a cutting board. Cut into 8 equal slices and serve immediately.

Recipe tip: Dip a long knife into very hot water to make slicing easier.

Nutritional Information:
358 calories, 4 g protein, 25 g total fat (14 g sat.), 31 g carbohydrate, 1 g fiber, 23 g sugar, 71 mg cholesterol, 184 mg sodium, 10 points

Artisanal Suds: It’s American Craft Beer Week!

AnchorBottle

AnchorBottleCalifornia is an epicenter for craft beer brewing. There are more than 500 craft breweries in the state producing $6.5 billion in revenues each year, and the business continues to grow steadily. This week we’re celebrating American Craft Beer Week and taking a quick look at the many flavors of smaller-production brews.

CapSierraNevadaSome of the most famous craft beers were born here in California: Anchor Brewing Company in San Francisco, considered the first craft brewery in the state, was saved from bankruptcy in 1965 when it was bought by Fritz Maytag, who developed the brewery’s flagship Steam beer. In 1980 Ken Grossman launched Sierra Nevada Brewing Company in Chico and created the first American-style Pale Ale. Mendocino Brewing Company, now in Ukiah, opened the first brewpub in California in 1983 and is best known for its Red Tail Ale.CapSpeakeasy

Of course craft brews are often enjoyed without a meal, but certain foods can enhance a good beer. With nearly 30 different varieties of craft beers to choose from, how do you make a successful pairing? We’re here to help.

Versatile American pale ales get along well with many different foods – when in doubt, order a pizza and open a Sierra Nevada Pale Ale.CapNorthCoast

India pale ales, or IPAs, are all the rage right now, with some containing two or even three times as much hops as other beers. Because IPAs can be bitter from all the hops, pair them with foods that have strong or spicy flavors, or with sweet treats like apple pie à la mode.

CapCoronadoAmber ales have enough personality to stand up to spicy foods as well, and they’re a natural with burgers and chili.

Dark porters are excellent with smoked or grilled foods. And you’d be surprised at how good a porter tastes with peanut butter cookies.

American wheat ales, blond and mellow, are best with salads, veggies, and mild fish with a squeeze of lemon.CapLostCoast

No need to feel intimidated the next time you pair beer and food. Give these suggestions a try and you’ll quickly get a feel for what flavors go well together.

Check out some of our favorite Golden State brews!

Hawaiian Pineapple Dogs

HawaiianPineappleDog

HawaiianPineappleDogFun and fresh! If you’re looking for something to make your grilled hot dogs unique, try adding grilled pineapple, red onion and bacon as a topper. Then drizzle with Raley’s Honey Mustard jazzed up with pina colada concentrate.

Grill tip: Bacon on the grill? You bet! To keep it from flaring, cook halfway in the microwave first. Place bacon between paper towels and microwave 30 seconds for each slice. Place directly on the grill and cook, turning frequently, for 1 minute more or until crisp.

Hawaiian Pineapple Dogs

Ingredients
2 (1/2-inch thick) slices fresh pineapple peeled
2 (1/2-inch thick) slices red onion
1 (12 oz.) pkg. Full Circle All Natural Hot Dogs
Hot dog buns
4 slices Raley’s Peppered Thick Cut Bacon
1/4 cup Raley’s Honey Mustard
2 tbsp. pina colada concentrate

Directions
Prep: 5 minutes, Cook: 10 minutes, Serves: 8

Grill fresh pineapple slices, red onion and hot dogs over medium heat for 5 minutes or until lightly charred on both sides and cooked through. Coarsely chop pineapple and onion. Place hot dogs in buns and top with pineapple-onion mixture and grilled and crumbled slices of bacon (see note above about grilling bacon).

Serve with Pina Colada Mustard: Stir together honey mustard and thawed pina colada concentrate.