Category Archives: Fresh

A Cherry of a Barbecue Sauce to Heat Things Up

Chipotlecherrybbqsauce

ChipotlecherrybbqsauceWith the holiday weekend coming up, you may have a barbecue planned. Instead of going with an off-the-shelf barbecue sauce, why not create something that’s customized for your taste buds? In 30 minutes you can have a sweet, spicy and savory sauce that’s delicious with ribs, burgers and sweet potato fries! Plus, it’s fresh and made with ingredients you know.

Start with one canned chipotle pepper and test the sauce for the level of heat you prefer.

Chipotle Cherry Barbecue Sauce

Ingredients
3 cups fresh cherries, pitted
1/2 cup lime juice
1/3 cup ketchup
1/4 to 1/3 cup brown sugar (depending on sweetness of cherries)
1 to 2 canned chipotle peppers plus 1 tbsp. adobo sauce from can
Salt to taste

Directions
Prep: 25 minutes, Cook: 30 minutes, Makes: about 2 cups

1. Stir together all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

2. Remove cover and increase heat slightly; cook for 20 minutes more, stirring occasionally. Let cool, then puree in a blender or food processor.*

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Nutritional Information
(based on 1/4-cup serving): 70 calories, 1 g protein, 0 g total fat (0 g sat., 0 g trans), 19 g carbohydrate, 1g fiber, 13 g sugar, 0 mg cholesterol, 150 mg sodium, 1 point

Give Your Salad Some Fresh Flavor and Color

StrawberrySalad

StrawberrySalad

Today is Pick Strawberries Day, a great reason to stop by our stores and pick up a container of the red gems! Since fresh strawberries are juicy and sweet for only a short time after they’re picked, you’ll want to enjoy them right away. Wash and eat them one by one, or find a fresh dish to toss them into.

Here’s a spring salad with the tanginess of homemade vinaigrette, the crunch of roasted almonds and the sweetness of fresh strawberries.

Strawberry Balsamic Salad

Ingredients
3 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. honey
1/4 tsp. salt
Freshly ground black pepper
8 cups lightly packed Earthbound Farm Organic Spring Mix Salad
1/3 cup chopped dry roasted almonds
2 green onions, sliced
2 cups sliced strawberries

Directions
Prep: 10 minutes, Serves: 6

Whisk together oil, vinegar, honey, salt and pepper in a large bowl until blended. Add spring mix, almonds and green onions; toss well to coat. Add strawberries and toss again lightly.

Nutritional Information
150 calories, 3 g protein, 11 g total fat (1.5 g sat., 0 g trans), 12 g carbohydrate, 4 g fiber, 6 g sugar, 0 mg cholesterol, 120 mg sodium, 3 points

Eat Like You Live On a Mediterranean Island

GrilledSwordfishSalsaVerde

Grilled Swordfish with Italian Salsa Verde

Screen Shot 2016-04-07 at 11.27.40 AMMay is National Mediterranean Diet Month, so we’re celebrating foods of the Mediterranean in our Spring 2016 issue of Something Extra magazine, now in our stores.

What is the Mediterranean diet? It’s not actually pasta and tomato sauce – it’s a fresh food diet that originated on islands in the Mediterranean Sea. Residents of small islands don’t have access to all the convenience foods we usually enjoy; instead, they make the most of what’s available to them. In the Mediterranean, it’s locally-grown grains, vegetables and fruits, seafood and very little red meat.

So what’s the big deal about the Mediterranean diet? Researchers have found that residents of the sun-splashed islands live longer and healthier lives overall than Americans, and they believe some of the longevity can be attributed to their diet.

In this Mediterranean-inspired dish, the Italian “salsa” is similar to pesto but it gets its bright fresh flavor from parsley and lemon. You can add an anchovy for more pungent flavor.

Grilled Swordfish with Italian Salsa Verde

Ingredients

Salsa Verde:
2 cloves garlic
1½ cups lightly packed fresh Italian parsley leaves
3 tbsp. packed fresh basil leaves
2 tbsp. capers
2 tsp. lemon juice
1½ tsp. finely grated lemon zest
6 tbsp. extra virgin olive oil
Freshly ground sea salt and pepper to taste

4 swordfish steaks (about 1½ lbs.)
8 oz. DeCecco Spaghetti No. 12 with Spinach, cooked according to package directions
Chicken stock (optional)
Lemon wedges (optional)

Directions
Prep: 20 minutes Cook: 10 minutes Serves: 4

1. Chop garlic in a small food processor. Add parsley, basil, capers, juice and zest and pulse to finely chop herbs and capers. With the motor running, slowly drizzle in oil, mixing just until blended. Season with salt and pepper.

2. Season swordfish with salt and pepper and grill over medium-high heat for 3 minutes on each side or until nicely charred. Brush lightly with salsa mixture and grill until cooked through. Spread about 2 tsp. of salsa over the top of each steak.

3. Toss remaining salsa with hot cooked pasta, thinning with a little chicken stock if desired. Place on 4 plates and top each with a swordfish steak and lemon wedges.

Nutritional Information
617 calories, 37 g protein, 32 g total fat (5 g sat., 0 g trans), 44 g carbohydrate, 3 g fiber, 2 g sugar, 97 mg cholesterol, 292 mg sodium, 18 points

Get These Blushing Beauties Before They’re Gone

Don’t blink or you might miss apricot season! From now until early July you can find fresh, juicy Blossom Hill apricots in our stores. Grown near Modesto, they’re picked, packed and shipped the same day so you get the best-tasting local apricots. Their flavor is sweet and slightly tart and they have a tender consistency that melts in your mouth. Because they have a delicate skin, you can easily eat them without peeling.

How do I choose the freshest apricots?
Look for pale to deep orange-colored fruits with a lovely scent and a little “give” when you apply gentle pressure. Avoid bruises or overly soft fruits. If they’re slightly firm, you can put them in a paper bag for a day or two and they’ll ripen quickly.

Have too many ripe apricots at home? Refrigerate them for a few days or cut them in half, remove the seed and freeze them for future use.

You can find dried and canned apricots year-round, so use this opportunity to enjoy the fruit when it’s freshest. Here are just a few delicious ideas:

  • Sprinkle chopped fresh apricot, sliced almonds and chunks of goat cheese over green salad and serve alongside grilled chicken breast.
  • Seed a few apricots and drop them into a blender with your favorite milk or yogurt for a summery smoothie.
  • Toss chopped apricot with cooked quinoa, chopped cucumber, a splash of olive oil and apple cider vinegar to taste.
  • Create a cheese-tasting board with slices of apricot and d’Affinois or Gruyère for a sophisticated gathering.

Enjoy!

A Plate of Irish-Inspired Tacos Has Gone Missing…


It’s Taco Tuesday! Let’s mix it up with something different. You might not think “tacos” when you see potatoes, bacon, leeks and Irish cheese on a corn tortilla, but your taste buds won’t complain! These tacos might be magical, too – we left a plate of them in the Something Extra office and they disappeared without a trace…

Screen Shot 2016-04-07 at 11.27.40 AMFor more out-of-the ordinary tacos, check out the Spring 2016 issue of Something Extra, now in our stores.

Dubliner Potato Leek Tacos

Ingredients
12 oz. Yukon gold potatoes
6 strips thick cut bacon, coarsely chopped
1 large or 2 small leeks, sliced (pale green and white parts only)
1/4 tsp. dried dill
8 small handmade-style yellow corn tortillas
4 oz. Kerrygold Dubliner Cheese (in our Deli)
Thinly sliced cabbage or Raley’s Tri Color Slaw
Thinly sliced red onion
Diced tomato

Directions
Add more bacon and cheese for extra indulgent tacos.

Prep: 10 minutes, Cook: 20 minutes, Serves: 4

1. Pierce potatoes with a fork and place on a microwave-safe plate; microwave on HIGH for 5 minutes or until almost cooked through. When cool enough to handle, cut into 1/2-inch cubes.

2. Cook bacon in a large skillet over medium heat until crisp. Remove and drain on paper towels.
3. Add potatoes to skillet and cook over medium-high heat for 5 minutes or until browned, stirring occasionally. Add leeks and dill and cook for 5 minutes more. Add bacon back to skillet.

4. While vegetables are cooking, place equal amounts of cheese in the center of each tortilla. Cook in a large skillet over medium heat until cheese is melted, or cook on a lightly oiled baking sheet at 400°F for 5 minutes. Top with vegetable mixture, cabbage or slaw, onion and tomatoes.

Nutritional Information:
533 calories, 18 g protein, 33 g total fat (8 g sat., 0 g trans), 41 g carbohydrate, 5 g fiber, 4 g sugar, 63 mg cholesterol, 628 mg sodium, 17 points

Keepin’ It Short and Sweet With Balsamic & Berries

4713445a

4713445a

Did you know May is both National Strawberry Month and National Vinegar Month? We’re celebrating with a scrumptious recipe that features both!

You might not associate vinegar with dessert, but balsamic vinegar in particular makes a lovely accompaniment for sweet dishes. When you reduce balsamic vinegar with a little sugar, you get a tangy-sweet syrup that balances the citrus flavor of the shortcakes and the sweetness of the fresh fruit. It’s delightful!

Balsamic Citrus Shortcakes with Mixed Berries

Ingredients
1 cup balsamic vinegar
4 tbsp. sugar, divided
2-1/3 cups Bisquick
1/2 cup milk
3 tbsp unsalted butter
1 tsp. lemon zest
1 tsp. orange zest
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh strawberries
1 cup fresh blackberries
Whipped cream

Directions
Prep: 20 minutes, Cook: 35 minutes, Serves: 6

1. Preheat oven to 400°F. Place balsamic vinegar and 1 tbsp. sugar in a small pan. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally. Remove from heat and let cool.

2. Stir together Bisquick, milk, 3 tbsp. sugar, unsalted butter, lemon zest and orange zest in a large mixing bowl until a soft dough forms.

3. Drop 6 spoonfuls of dough onto an ungreased baking sheet and bake for 10 to 12 minutes.

4. Place berries in a medium bowl. Cut shortcakes in half and spoon berries on bottom half. Drizzle with balsamic reduction and top with remaining shortcake. Garnish with whipped cream and additional balsamic reduction, if you like.

Nutritional Information:
366 calories, 5 g protein, 14 g total fat (6 g sat., 0 g trans), 58 g carbohydrate, 4 g fiber, 23 g sugar, 17 mg cholesterol, 597 mg sodium, 15 points

Life is a Bowl of Cherry, Almond and Brie Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

Fresh local cherries are at their best and brightest right now, so enjoy them in your favorite dish, dessert or drink. We have a delicious suggestion – toss them with a sophisticated combination of indulgently creamy Brie, toasted almonds, mild butter lettuce and honey Dijon vinaigrette, then serve on the side with juicy grilled pork chops.

Most cheeses taste best at room temperature, so let the Brie sit outside the fridge for about an hour before serving this salad.

Cherry, Almond and Brie Salad

Ingredients
6 slices pancetta (in our Deli)
1 large head butter lettuce, washed and torn
1/2 cup fresh cherries, pitted and halved
1/4 cup sliced almonds, toasted
4 oz. Marin French Triple Cream Brie Cheese (in our Deli), cut into bite-size slices
3 tbsp. extra virgin olive oil
3 tbsp. white balsamic vinegar
1/2 tbsp. Dijon mustard
1 tsp. honey or 1 tsp. sugar
Freshly ground sea salt and pepper to taste

Directions
Prep: 15 minutes, Cook: 4 minutes, Serves: 4

Place pancetta slices on a single layer on a microwave-safe plate and cover with 2 layers of paper towels. Microwave on HIGH for 4 minutes; remove from plate and drain on paper towels. Whisk together dressing ingredients in a large bowl. Add lettuce and toss well to coat. Place on 4 salad plates and top with pancetta, cherries, almonds and Brie.

Nutritional Information
200 calories, 8 g protein, 30 g total fat (9 g sat., 4 g trans), 15 g carbohydrate, 2 g fiber, 10 g sugar, 40 mg cholesterol, 630 mg sodium, 10 points

Let’s Have Fun with Fruit!

Screen Shot 2016-04-20 at 2.47.21 PM

Need a creative way to keep kids busy and enjoying more fruit? Have them cut fun shapes from your favorite fruits and arrange them on skewers. It makes a lovely spring centerpiece that doubles as a snack bowl!

For more fun food and crafting how-to’s, visit Raley’s Pinterest page.

FruitArrangement

At First Blush, Rhubarb Makes a Tangy-Sweet Treat

Rhubarb

Rhubarb

It’s rhubarb season! Wait – what’s rhubarb? Called “pie plant” in the 19th century because it was most often used in baked goods, it’s a leafy member of the buckwheat family with blushing pink ribs that are chopped and added to desserts and jams. It’s crunchy and bitter when raw, but cook it slowly with sweet ingredients and it becomes tender and tangy-sweet. Rhubarb complements most berry dishes beautifully, like in this easy, delicious berry crisp filled with chunks of fresh rhubarb.

Rhubarb Berry CrispRhubarbCrisp

Ingredients
5 cups fresh rhubarb (about 10 stalks),
cut into 1-inch slices
1 cup fresh blueberries
3/4 cup Smucker’s Red Raspberry Preserves
1/4 cup sugar
1½ tbsp. cornstarch
1 tsp. grated lemon peel
1/4 tsp. cinnamon
1 tbsp. butter
1 cup coconut
1/2 cup oats
1/2 cup brown sugar
1/2 cup chopped walnuts
2 tbsp. butter, softened
1 egg

Directions
Prep time: 15 minutes, Cook time: 30 minutes, Serves: 9

Preheat oven to 375°F. Spray a 9-inch baking dish with nonstick cooking spray. Place rhubarb, blueberries, preserves, sugar, cornstarch, lemon peel and cinnamon in prepared dish. Stir well and dot with butter; bake for 15 minutes. Meanwhile, prepare streusel topping. Stir rhubarb mixture once more, then sprinkle streusel evenly over the top; bake for 15 minutes more. Serve warm with vanilla ice cream or whipped cream, if desired.

Streusel Topping: Measure 1 cup coconut, 1/2 cup oats, 1/2 cup brown sugar, 1/2 cup chopped walnuts, 2 tbsp. softened butter and 1 egg into a medium bowl; stir with a fork or your fingers until mixture resembles coarse crumbs.

Nutritional Information
260 calories, 4 g protein, 12 g total fat (5 g sat.), 35 g carbohydrate, 5 g fiber, 23 g sugar, 35 mg cholesterol, 45 mg sodium, 5 points

Mom Always Said You Should Eat Your Greens

DandelionGreenAndouille

DandelionGreens

Screen Shot 2016-04-07 at 11.27.40 AMShe was right! We’re celebrating leafy greens in the Spring 2016 issue of Something Extra magazine, so every week this month on raleysseasons.com we’ll highlight a nutritious green and the best ways for you to enjoy it. You might learn something interesting and discover a delicious new dish!

Dandelion Greens
Those annoying weeds in your yard are actually tasty sautéed with sausage and pasta! (Unless you’re certain your homegrown dandelions are free of harmful contaminants, we recommend you purchase your greens from our Produce Dept.) Dandelions are remarkable because they’re loaded with bone-strengthening vitamin K, calcium and vitamin A, which benefits the eyes and immune function.

You can mix raw dandelion greens with milder greens like baby spinach and dress them with a sweet vinaigrette and mandarin orange slices for a lovely salad. Or sauté dandelion greens for a couple of minutes (just until wilted) with olive oil and minced garlic for a mellow flavor. For a meal, try our Andouille and Dandelion Greens Pasta recipe below – your family will probably never guess they’re eating dandelion leaves!

Andouille and Dandelion Greens PastaDandelionGreenAndouille

Ingredients
8 oz. dry pasta
2 Silva Hot Links, thinly sliced
2 tbsp. butter
1 large shallot, thinly sliced
1/2 cup halved tiny grape tomatoes
1/2 cup Raley’s Tri Pepper Dice (in our Produce Dept.)
1/2 cup chicken broth
1/2 cup white wine
1/2 tsp. Morton & Bassett Cajun Spice Blend
3 cloves garlic, minced
3 cups 1/2-inch slices dandelion greens (about 1 large bunch)
Sea salt to taste

Directions
Prep: 20 minutes, Cook: 25 minutes, Serves: 4

1. Cook pasta in boiling salted water according to package directions; drain well.

2. While pasta is cooking, cook hot links in a very large skillet over medium-high heat to brown; remove from skillet. Melt butter in same skillet over medium heat. Add shallots and cook for 5 minutes. Add tomatoes, peppers, broth, wine, spices and garlic; cook for a few minutes more.

3. Add hot links and cooked pasta to skillet and cook until hot. Stir in dandelion greens and season with salt.