CoverSingles 11/9/04 9:03 AM Page 1

Favorite recipes using Costco products

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Hass Avocado and Blueberry Fruit Salad can be found on page 41.
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Favorite recipes using Costco products

Tim Talevich
Editorial Director

With a foreword by
Kathy Casey

Issaquah, Washington
p004-005_TOC_R3 10/28/04 9:02 AM Page 4

Publisher: David W. Fuller

Editorial Director: Tim Talevich
Art Director: Doris Winters
Associate Editor: Judy Gouldthorpe
Contributing Editor: Pat Volchok
Graphic Designers: Dawna Tessier
Brenda Tradii
Photographers: Darren Emmens
Tom Clements
Chris McArthur
Norman Hersom
Devin Seferos
Food Stylists: Amy Muzyka-McGuire
Jane Morimoto
Chris Jackson
Joanne Naganawa
Kitchen Manager: Linda Carey
Studio Assistant: Rozarri Lynch

118
Business Manager: Jane Klein-Shucklin
Advertising Manager: Steve Trump
Advertising Assistant: Aliw Moral
Production Manager: Pam Sather
Assistant Production
Manager: Antolin Matsuda
Color Specialist: MaryAnne Robbers
Proofreader: Shana McNally
Distribution: Rossie Cruz
All photographs by Iridio Photography,
with the following exceptions:
© 2003 E. Jane Armstrong, 7
Heinz, 81 (top left)
Heinz, 101 (top right)
Chicken of the Sea, 126 (top left)
Sunkist, 140 (top left)
Nonni’s, 156 (top left)
Masterfood, 168 (top right)
Kozyshack, 173 (top right)
Starbuck’s, 187
91
Easy Cooking the Costco Way. Copyright ©2004 by
Costco Wholesale Corporation. All rights reserved.
Printed in the U.S. No part of this book may be
used or reproduced in any manner whatsoever
without written permission except in the case
of brief quotations embodied in critical articles
and reviews. For information, contact Publishing
Department, Costco Wholesale Corporation,
999 Lake Drive, Issaquah, Washington 98027.
FIRST EDITION
Photography by Iridio Photography, Seattle
Printed and bound in the United States of America
by Quebecor World at Kingsport Press
ISBN 0-9722164-3-X
Library of Congress Control Number: 2004113770 182 174
p004-005_TOC_R1 10/7/04 3:58 PM Page 5

Contents
Letter from Ginnie Roeglin 6

Foreword by Kathy Casey 7

About This Book 8

37 43 I Breakfast 10

I Appetizers 22

I Salads and Soups 40

I Side Dishes 60

I Entrées 70

I Desserts 154

13 I Beverages 180

Index 188

68
p006-007_Ginnie+Forward_R1 10/7/04 4:01 PM Page 6

To Our Valued Members I

W e are delighted to offer you our new book, Easy Cooking the Costco Way, as
a token of our appreciation for your loyal membership in Costco Wholesale.
As you might expect from Costco, Easy Cooking the Costco Way has a heavy
emphasis on quality and value—whether it is what you buy or what you serve.
Just as in our warehouses, the emphasis here is on the basics—meat, potatoes
and some great salmon.
But, just as in our warehouses, there is always an unexpected treasure to be
discovered—like our special section on page 88 with recipes from member
Rhonda Barranco that feature our famous Costco rotisserie chicken in a variety
of dishes, our special collection of salmon recipes from members on page 128
or our quick-fix smoothies recipes beginning on page 181.
We’ve also included recipes for appetizers, beverages, desserts and more, with
the common themes being easy preparation and a great result.
This book has been made possible through the support of Costco’s many
suppliers. These are the same vendors who work so closely with our Costco
buyers to constantly improve the quality and value of the food products we
sell. At our request, they have come up with some great ways to prepare their
specialties, all with an emphasis on simplicity and ease in the kitchen.
Costco has a long tradition as an innovator in food retailing, and we hope you
will enjoy these recipes using some of our favorite products.
Bon appétite!

Ginnie Roeglin,
Senior Vice President,
E-commerce and Publishing

6 Easy Cooking The Costco Way

p006-007_Ginnie+Forward 10/5/04 10:27 AM Page 7

I Foreword

W ow! Costco’s third cookbook! With more than 250 recipes from 200
suppliers, Easy Cooking the Costco Way features Costco products, so you
can easily find the ingredients you need at a great price. And since the theme
is “easy cooking,” this book is sure to get a lot of use. The recipes cover the
gastronomic gamut from quickly assembled, everyday meals to dinner-party
appetizers—and even breakfast. You will be inspired to cook.
Everyone is crunched for time these days, so easy recipes have big appeal. While
there’s nothing better than cooking up some homemade goodness from scratch,
more often than not there just aren’t enough hours in the day to make everything
yourself. But with Costco’s huge variety of products, you can pull together a quickie
meal or go all out and spend the day cooking.
Being able to purchase great products makes cooking meals easy and delicious.
The wonderful practicality of prewashed spinach or mesclun, for example, is a
cook’s blessing. Then there are already-cleaned mushrooms, stir-fry veggies, and
fresh orange and grapefruit sections. Many recipes in this volume take advantage
of the ready-to-use produce available at various times of the year at Costco.
And with so many cool prepared sauces, salsas and toppings available, looking
like a gourmet chef is easy. Then there’s the Costco rotisserie chicken—a busy-
schedule dinner essential! There are so many ways to use it, and Easy Cooking the
Costco Way illustrates a few of them well.
Almost everyone I know has bought the five-pound bags of meatballs in the
freezer section. Pop them in a baker, douse them with tomato herb sauce, dollop
on a little pesto and feta cheese, then bake them up. Voila! Serve them with
Italian-style focaccia warm from the oven—reheated, of course!
You’ll also find great recipes for spreads, breads, cheeses and more. It’s super
simple to wrap a luscious Brie in a pastry crust—made with refrigerated crescent
rolls—and then bake till warm and oozy.
And scope out some yummy sweet endings. Easy Cooking the Costco Way features
some fun ideas using premade cheesecake and brownies. Frozen cream puffs
topped with fudge and/or caramel sauce are the perfect luscious nibble.
This is an excellent opportunity to try new products, and these easy recipes from
Costco suppliers show you what to do with them. Easy Cooking the Costco Way
will introduce you to new flavors and new ways to cook when your time is at a
premium. And you’ll have more time to sit back, relax and enjoy.
Costco member and chef Kathy Casey is a food, beverage and restaurant-concept consultant and food writer. She owns Kathy Casey Food Studios and
Dish D’Lish. See more at her Web site, www.kathycasey.com.

Easy Cooking The Costco Way 7

p008-009_AboutThisBook 10/5/04 10:32 AM Page 8

About This Book I

S ince publishing our first Costco cookbook two years ago, we have had many
positive comments from members who have enjoyed the recipes and tips in
Entertaining the Costco Way and Cooking the Costco Way. We are excited this
year to be able to offer a third cookbook that is just as full of fantastic ways to
prepare the wide range of food we sell. In fact, we are so excited about this
book that we are offering it as a gift to those members who visit our warehouses
the weekend after Thanksgiving (as long as the supply lasts!) Unlike the previous
two books, Easy Cooking the Costco Way will not be sold in our warehouses or
on costco.com.

As the name implies, Easy Cooking the Costco Way emphasizes recipes that take
a minimal amount of preparation time. It can be used as a companion to the
two earlier books, fitting nicely on the kitchen bookshelf as part of a set, or it
will work just as well as a stand-alone. It is as easy to use as its recipes are to
prepare, with sections on breakfast, appetizers, salads and soups, side dishes,
entrées, desserts and beverages.

As before, our vendors have supplied recipes that show off their products in the
most tantalizing ways. Please note that each recipe has been identified with the
vendor’s corporate name and logo. Some branded products may not be sold in
your part of the country. In such cases, you should substitute a similar product.

I hope you enjoy this token of our appreciation for your membership in
Costco and that you derive many hours of dining pleasure from Easy Cooking
the Costco Way.

David W. Fuller
Publisher

Note on Brands
Many of the recipes in this book were submitted by companies that hold copyrights to the recipes and/or
trademark applications/registrations on the brands listed in the recipes. Each of the companies represented
in this book asserts its ownership of the trademarks, applications/registrations and copyrights it holds on its
company name, brands or recipes. Trademark, application/registration and copyright symbols have been
eliminated from the titles and text of the recipes by the publishers for design and readability purposes only.

8 Easy Cooking The Costco Way

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p010-011_Breakfast Intro_R2 10/19/04 9:30 AM Page 10

Breakfast
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I Breakfast

KELLOGG’S EGGO
Western Waffles

12 Kellogg’s Eggo Homestyle Waffles, toasted
2 cups shredded low-fat Swiss cheese
1 cup diced smoked turkey breast
1 cup low-fat sour cream
1 cup egg substitute
1/ 2 teaspoon salt
1/ 2 teaspoon garlic powder
1/ 2 teaspoon black pepper

1. Preheat oven to 350°F. MICHAEL FOODS

2. Place waffles on a foil-lined 18-by-26-by-1-inch sheet pan coated Asparagus and Parmesan Frittata 
with cooking spray. Evenly top each waffle with cheese and turkey. 12 ounces trimmed asparagus
3. Combine sour cream, egg substitute, salt, garlic powder and pepper 2 tablespoons olive oil
in a bowl and spread evenly over the waffles. 1 garlic clove, minced
4. Bake for 25 minutes, or until set and lightly browned. Serve hot. Salt and black pepper
Makes 12 servings. 16 ounces Kirkland Signature™ Egg Starts
1/ 2 cup grated Parmigiano-Reggiano cheese

1 tablespoon fresh thyme leaves

Parmigiano-Reggiano shavings
Fresh thyme sprigs
1. Cut asparagus stems into 1/ 4-inch slices; leave tips whole.
2. Heat oil in a large skillet over medium heat. Add asparagus; cook for
3 minutes, or until crisp-tender. Add garlic and cook for 30 seconds.
Season to taste with salt and pepper.
3. In a bowl, combine Egg Starts and grated cheese; add to the skillet. Reduce
heat and cook until eggs are set on the bottom and around the edges.Sprinkle
thyme leaves over eggs. Lift the sides, allowing the mixture to flow under the
edges until no longer runny. Sprinkle with cheese shavings to taste.
4. Cover and cook over low heat for 10 minutes, or until set. Loosen edges,
slide onto a serving plate and garnish with thyme sprigs. Serve warm or at
room temperature. Makes 4 servings.

Easy Cooking The Costco Way 11

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Breakfast I

HORMEL LAND O’ LAKES

Scrambled Bacon Burritos
Cottage Cheese Muffins

1 tablespoon oil 1/ 4 cup granulated sugar

1 cup sliced green bell pepper 1 3/ 4 teaspoons ground cinnamon, divided

1 cup sliced fresh mushrooms 1 cup Land O Lakes* Cottage Cheese
1/ 2 cup sliced red onion 1/ 2 cup firmly packed brown sugar

1 teaspoon minced garlic 1/ 3 cup Land O Lakes* Fresh Buttery Taste Spread

6 eggs, beaten 2 eggs

6 8-inch flour tortillas 1 1/ 2 cups all-purpose flour
1 1/ 2 cups shredded Colby and Monterey Jack cheese 1 teaspoon baking soda
3 1/ 2 ounces (1/ 2 cup) Hormel* Premium Crumbled Bacon or 1/ 2 cup raisins
Kirkland Signature/Hormel fully cooked bacon, crumbled
Chi-Chi’s* salsa 1. Preheat oven to 375°F.
Sour cream 2. Combine granulated sugar and 1/ 2 teaspoon cinnamon in a small bowl.
Set aside.
1. Preheat oven to 350°F. 3. Combine cottage cheese, brown sugar, Fresh Buttery Taste Spread
2. Heat oil in a large skillet over medium heat. Add bell pepper, and eggs in a large bowl. Beat at medium speed until creamy. Add flour,
mushrooms, onion and garlic and cook until tender; remove from pan. 1 1/ 4 teaspoons cinnamon and baking soda; stir just until moistened.
3. Add eggs to pan and cook until lightly scrambled. Stir in vegetables. Stir in raisins.
4. Spoon eggs down center of each tortilla. Sprinkle with cheese and 4. Spoon batter into 12 paper-lined muffin pan cups. Sprinkle each with
bacon. Roll up tortillas and place seam side down in a 9-by-13-inch pan. 1 teaspoon of the topping. Bake for 20-25 minutes, or until lightly browned.
Bake for 5-8 minutes, or until heated through. Serve with salsa and sour Serve warm muffins with Fresh Buttery Taste Spread. Makes 12 muffins.
cream. Makes 6 servings. * Brands may vary by region; substitute a similar product.
* Brands may vary by region; substitute a similar product.

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I Breakfast

SUNSET 1. Preheat oven to 350°F.

Summer Quiche by Mastronardi Produce
2. Cut asparagus into bite-size pieces and blanch in boiling water
until tender. Drain, chill in cold water and drain.
1 bunch of asparagus
1 loaf day-old French bread, cut in 1-inch slices 3. Place bread slices in a greased 9-by-13-inch baking dish. Spread
1 small onion, finely chopped asparagus, onion, peppers, basil and cheese evenly over the bread.
1/4 each Sunset red and yellow bell peppers, finely chopped 4. In a bowl, whisk together eggs, milk, salt, pepper and mustard;
2 tablespoons chopped fresh basil pour over the vegetables. Arrange tomatoes evenly on top, covering
1/2 cup shredded Colby cheese the entire area.
1/2 cup shredded Monterey Jack cheese 5. Bake for 70 minutes, or until lightly browned.This dish can be
1/2 cup shredded Cheddar cheese refrigerated overnight and baked in the morning. Makes 10 servings.
8 large eggs
2 cups skim milk
1/2 teaspoon salt
1/2 teaspoon black pepper

1 teaspoon Dijon mustard

10 Sunset Campari tomatoes, sliced

Easy Cooking The Costco Way 13

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Breakfast I

TARANTINO’S 4. On a lightly floured work surface, roll out each sheet of pastry to
Breakfast Turnovers
measure 14 by 14 inches. Cut each sheet of pastry into 4 equal squares.
Divide the filling and shredded cheese evenly among the 8 pastry
1 pound Tarantino’s* breakfast sausage links, casings removed
1 small red onion, julienned squares. Fold in half to form a triangle and crimp the edges with a fork.
1 medium apple, peeled and diced Brush with beaten egg.
1 1/2 cups halved red seedless grapes 5. Bake the turnovers on a parchment-lined baking sheet for 20 minutes,
1 pound puff pastry (2 sheets) or until golden brown. Serve warm. Makes 8 servings.
8 ounces Cheddar cheese, shredded Recipe provided by Chef Katherine Emmenegger, CCC.
*Brands may vary by region; substitute a similar product.
1 egg, beaten
1. Preheat oven to 375°F.
2. In a large sauté pan over medium heat, sauté sausage, breaking up
the meat to brown evenly. Remove from the pan to a large bowl.
3. In the same pan, sauté onions until softened. Add apples and sauté
for 2 minutes. Add grapes and heat through. Combine sautéed onions
and fruit with the sausage. Set aside to cool.

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I Breakfast

GEORGE WESTON BAKERIES KRUSTEAZ

Shrimp Louis Muffins
Crêpes

1 cup mayonnaise 1/ 2 cup Krusteaz Buttermilk Pancake Mix
1/ 2 cup chili sauce 1/ 2 cup all-purpose flour

1 tablespoon minced parsley 1 cup water

1 teaspoon lemon juice 2 eggs, beaten
1 teaspoon horseradish 1 tablespoon butter, melted
1/ 4 cup finely chopped onion 1 tablespoon sugar
1/ 8 teaspoon salt
1/ 8 teaspoon pepper
1. In a small bowl, stir together pancake mix and flour; add water gradually.
Add eggs and stir to blend. Stir butter and sugar together and mix into the
4 Thomas’ Original Flavor English Muffins, split, toasted
and buttered batter. Let stand for 20-30 minutes.
Lettuce leaves 2. Preheat a lightly greased 5- to 6-inch frying pan or crêpe pan over medium-
4 hard-boiled eggs, sliced high heat. Spoon about 1 tablespoon batter in the center of the pan, tilting to
3/ 4 pound medium shrimp, shelled, deveined and cooked coat the pan evenly. Just a thin layer of batter should cover the pan. Cook until
delicately browned; turn and cook lightly on the other side.Makes 18-24 crêpes.
1. In a small bowl, combine mayonnaise, chili sauce, parsley, lemon juice,
For breakfast: Fill crêpes with fresh or frozen (thawed and drained) berries.
horseradish, onion, salt and pepper; stir until blended. Cover and chill.
Roll up and sprinkle with confectioners’ sugar.
2. Top each muffin half with lettuce, egg slices, shrimp and dressing.
For brunch: Fill crêpes with chopped cooked spinach and ricotta cheese.
Makes 4 servings.
Roll up and top with marinara sauce, if desired. Sprinkle with grated mozzarella
cheese and place under broiler until bubbling hot.

Easy Cooking The Costco Way 15

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Breakfast I

KIRKLAND SIGNATURE/MULTIFOODS 1. Combine eggs and milk. Dip each muffin slice in egg mixture. Heat a
Blueberry Muffin French Toast
skillet coated with nonstick cooking spray over medium-high heat; cook
2 eggs, beaten muffin slices until golden brown on each side.
1/ 3 cup milk 2. Arrange 3 slices on each plate and sprinkle with confectioners’sugar.
3 fresh Kirkland Signature blueberry muffins, cut in 4 equal slices Serve with fruit and syrup. Makes 4 servings.
1 cup confectioners’ sugar
4 large fresh strawberries, hulled and sliced
1 11-ounce can mandarin oranges
1 1/2 cups fresh or frozen blueberries
1 cup blueberry-flavored syrup

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I Breakfast

PROFOOD 1. Place dried mangoes in a bowl.Heat mango juice to a boil and pour over
Spicy Mango Breakfast Jam
the dried mangoes.Let soak until tender and most of the liquid is absorbed
(1 hour or longer).Strain, retaining leftover juices.
2 cups chopped Philippine Brand dried mangoes
2. Quickly blend mangoes, onion, cilantro, chile, lime peel, lime juice and
3 cups Philippine Brand mango juice
1/2 cup chopped mild onion cumin in a food processor to make a spicy jam. Drizzle reserved mango juice
2 tablespoons chopped cilantro on the toasted bread and top with jam. Makes about 3 cups.
1-2 tablespoons seeded, minced serrano or other small chile, optional
1 teaspoon grated lime peel
2 teaspoons lime juice
1/4 teaspoon ground cumin

Peasant bread, thickly sliced and toasted

Easy Cooking The Costco Way 17

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I Breakfast

DELANO FARMS
Breakfast Compote

2 cups halved assorted Delano Farms* grapes
(Crimson, Princess, Globes and Flames)
2 cups sliced strawberries
1 cup cubed melon
3 peaches or nectarines, cubed
1 pint blueberries
3 tablespoons honey
1/ 4 cup fresh orange juice

1 teaspoon cinnamon
KIRSCHENMAN
Chocolate-Dipped Brunch Grapes 
2-3 tablespoons sour cream
1. Place fruit in a large bowl and toss gently. 8 ounces dark chocolate
2. Whisk together honey, orange juice and cinnamon in a small bowl; 8 ounces white chocolate
stir into the fruit mixture. Refrigerate for 30 minutes. 4 pounds Kirschenman individual large seedless grapes or
3. Serve with a dollop of sour cream. Makes 6-8 servings. smaller seedless grape bunches
* Brands may vary by region; substitute a similar product.
1. Line cookie sheets with either waxed paper or parchment paper.
2. Melt dark chocolate over simmering water in a double boiler.
Stir until chocolate is melted and smooth. Do not overheat. Repeat with
white chocolate.
3. Reserve half of the grapes (2 pounds). Dry the remaining grapes
thoroughly. Immerse larger grapes entirely in either dark or white
chocolate. Remove with a fork and place on a lined cookie sheet.If using
grape bunches, dip bottom of bunches in either dark or white chocolate.
(If using green, black and red grapes, dip green grapes in dark chocolate
and black and red grapes in white chocolate.)
4. Let all dipped fruit set up in the refrigerator until chocolate is no
longer soft to the touch and fruit peels off the lined cookie sheet easily.
5. To serve, arrange the chocolate-coated grapes with the reserved
grapes. Dipped fruit, refrigerated, will keep for 2 days. Do not freeze.
Makes 12 servings.

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Breakfast I

S AM S ON S FOUR STAR FRUIT

Fruit Breakfast Teacups
Breakfast Drink

1/4 cup sugar 1/ 2 cup Four Star seedless grapes

2 teaspoons cornstarch 1/ 2 banana

1/ 2 cup orange juice 1/4 cup milk

2 tablespoons butter 1/ 2 cup plain yogurt

2 each: Fowler Packing nectarines, peaches, plums and apricots, sliced 1-2 tablespoons honey
1/ 2 pound red seedless grapes, halved 1/4 teaspoon fresh lemon juice

3 tablespoons apricot preserves 2-3 ice cubes

8 teacups
Combine grapes, banana, milk, yogurt, honey, lemon juice and ice in
1. Combine sugar and cornstarch in a small saucepan. Stir in orange juice. a blender. Process on high speed for 15 seconds. Serve immediately.
Cook over medium heat, stirring frequently, until it comes to a full boil. Makes 1 serving.
Boil for 2 minutes; remove from heat and stir in butter. Cool.
2. Meanwhile, toss fruit together in a bowl and then place in teacups.
3. Drizzle orange sauce over the fruit and add a dollop of apricot
preserves. Makes 8 servings.

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I Breakfast

ALPINE FRESH KIRKLAND SIGNATURE/SILK

Mango-Banana Fruit Drink
Straw-Nana Smoothie

2 ripe Alpine Fresh* mangoes, peeled, pitted and coarsely chopped 1 cup Kirkland Signature/Silk Vanilla Soymilk
1 ripe banana, peeled 1/ 2 cup diced frozen strawberries

1 cup low-fat yogurt 1 frozen banana, sliced

4-6 ice cubes 2 tablespoons sweetener of choice (optional)
Sprigs of fresh mint 1/ 8 teaspoon vanilla extract (optional)

1. Combine mangoes, banana, yogurt and ice in a blender. Process until In a blender, combine Silk Vanilla Soymilk, strawberries, banana, sweetener
smooth. Pour into glasses and garnish with a mint sprig. (Strain first and vanilla. Blend until smooth and creamy. Makes 2 servings.
if desired.)
2. Add a little milk if the drink is too thick. Add 1-2 tablespoons brown
sugar for more sweetness. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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p022-023_Appetizer Intro 9/28/04 12:11 PM Page 22

Appetizers
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I Appetizers

EINSTEIN BROS. BAGELS

Grilled Bagel and
Three-Pepper Bruschetta

1 each yellow, red and green bell pepper
2 cups vine-ripe tomatoes cut in 1/ 2-inch cubes
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh garlic
1 teaspoon balsamic vinegar
1/ 4 cup chopped fresh basil

Salt and pepper

4 Kirkland Signature by Noah’s New York* plain bagels BC HOT HOUSE
Olive oil Tricolor Tomato Bruschetta 
Asiago cheese
2 1/ 2 cups chopped seeded BC Hot House* tricolor
1. Preheat grill. (red, yellow, orange) tomatoes
2. Grill, peel and dice peppers in 1/ 2-inch cubes. Combine peppers, 8-10 sun-dried tomatoes, chopped
1/ 2 cup chopped green onion
tomatoes, extra-virgin olive oil, garlic, vinegar, basil, and salt and
1/ 2 cup chopped fresh basil
pepper to taste in a mixing bowl.
3. Split bagels in half. Lightly brush oil on cut side of bagels. Grill to 2 garlic cloves, minced
desired crispness. 1 tablespoon balsamic vinegar
4. Slice the grilled bagel halves in half again so that you have 4 grilled 2 tablespoons olive oil
1 cup grated Parmesan cheese
pieces per bagel. Spread evenly with the topping. Garnish with shaved
Salt and pepper
Asiago cheese and serve on a platter. Makes 12-16 servings.
1 baguette loaf
* Brands may vary by region; substitute a similar product.
Olive oil cooking spray
1. Place tomatoes in a sieve and let drain. In a bowl, combine tomatoes,
sun-dried tomatoes, green onion, basil, garlic, vinegar, oil, Parmesan, and
salt and pepper to taste. Let stand at room temperature for several hours.
2. Preheat broiler. Cut 16 half-inch slices from the baguette and place on
a baking sheet. Spray both sides of slices with olive oil spray.Toast on both
sides under the broiler.
3. To serve,top each slice of baguette toast with a heaping mound of topping.
Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.

Easy Cooking The Costco Way 23

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Appetizers I

KIRKLAND SIGNATURE HIDDEN VALLEY THE ORIGINAL RANCH

Flatbread Mozzarella Bruschetta
Provolone Melt

6 tablespoons chopped roasted red peppers 1 piece focaccia bread (approx. 10 by 7 by 3/4 inches)
1/4 cup chopped black olives 2 cups shredded rotisserie chicken (option: ham or cooked turkey)
1 loaf Kirkland Signature Garlic Butter Flatbread 1/ 2 cup Hidden Valley The Original Ranch Dressing

2 cups fresh mozzarella broken in small pieces 1/4 cup diagonally sliced green onions

2 medium tomatoes, thinly sliced

1. Preheat oven to 375°F.
4 ounces provolone cheese, sliced (option: Cheddar or Swiss cheese)
2. Spread red peppers and olives evenly over each half of bread. Spread
2 tablespoons grated Parmesan cheese
evenly with mozzarella.
3. Place on a baking sheet and bake for 20 minutes, or until lightly browned. 1. Preheat broiler. Place focaccia on a baking sheet.
Remove from the oven and let cool for 5 minutes on a wire rack.Slice each 2. Stir together chicken, dressing and green onions in a bowl. Arrange mixture
half into 10 pieces and serve immediately. Makes 10 servings. evenly on top of focaccia.
Pesto Bruschetta variation: Bake bread butter side up for 10 minutes. 3. Add a layer of sliced tomatoes and a layer of provolone cheese.Sprinkle
Remove from the oven and spread with 2/3 cup prepared pesto.Top with with Parmesan.
6 tablespoons chopped sun-dried tomatoes and 1/4 cup chopped black 4. Broil for 2 minutes, or until cheese is melted and bubbly. Makes 4 servings.
olives. Bake 10 minutes longer.

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I Appetizers

SANTA SWEETS 1. Combine tomatoes, celery, olives, parsley, garlic, carrot, onion, oil, vinegar,
Italian Bruschetta
and salt and pepper in a large bowl.Taste and correct seasoning if needed.
1 pint Santa Sweets* grape 1 large carrot, julienned Let stand at room temperature for about 30 minutes.
tomatoes, halved 1/3 sweet onion, finely minced 2. Grill or broil bread slices. Spoon topping onto toast. Makes 6 servings.
2 celery ribs, diced *Brands may vary by region; substitute a similar product.
1 tablespoon virgin olive oil
1/4 cup pitted black olives, sliced 1/2 tablespoon balsamic vinegar
1/3 cup stuffed green
Salt and freshly ground pepper
olives, sliced to taste
1/4 cup minced parsley
12 slices Italian or French bread,
1 small garlic clove, minced 3/4 inch thick

Easy Cooking The Costco Way 25

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Appetizers I

WINDSET FARMS 2. Combine 4 tablespoons olive oil, tomatoes, garlic, jalapeños, basil, and salt
Spicy Tomato Bruschetta
and pepper to taste in a medium bowl.
1 baguette 2 small jalapeño peppers, 3. Spread goat cheese over toast; arrange in a single layer on a baking sheet.
6 tablespoons extra-virgin seeded and minced Mound tomato mixture on toast. Bake on the center oven rack until heated
olive oil, divided 1/2 cup chopped fresh basil through, 5-8 minutes.Transfer bruschetta to a platter and serve immediately.
12 Windset Farms* tomatoes-on- Generous pinches of salt and Makes 12 servings.
the-vine, 6 red and 6 yellow, freshly ground black pepper Tip: Toast and tomatoes can be prepared 1 hour ahead. Cover and store
seeded and finely diced 6 ounces soft, mild goat cheese separately at room temperature.
4 garlic cloves, finely minced
* Brands may vary by region; substitute a similar product.
1. Preheat oven to 325°F. Cut baguette diagonally into 24 slices; arrange on a
baking sheet. Brush both sides of bread slices with 2 tablespoons of the olive
oil. Bake until toasted and golden, about 6 minutes per side.

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I Appetizers

DARE FOODS EMERIL’S

Stuffed Gouda Cheese
Con Queso

1 14-ounce (approx.) whole Gouda cheese in wax 2 tablespoons vegetable oil
1 teaspoon prepared yellow mustard 1 cup chopped yellow onion
2 1/ 2 teaspoons red wine (or Worcestershire sauce) 1 teaspoon Emeril’s Original Essence*
1 tablespoon chopped fresh tarragon, 1 cup chopped seeded tomato
or 1 teaspoon dried tarragon, crushed 1 teaspoon minced garlic
Green onion, sliced 8 ounces white Cheddar cheese, shredded
Breton, Cabaret or other Dare* crackers 8 ounces Monterey Jack cheese, shredded
1. Slice approximately 1 inch off the top of the cheese, cutting right 1 cup chopped canned mild green chiles
3 tablespoons sour cream
through the plastic wrap and wax. Using a sharp paring knife or
1 teaspoon ground white pepper
melon baller, hollow out the cheese, leaving a 1/ 2-inch shell. Remove 1/ 4 teaspoon salt
the plastic wrap but not the wax.
Tortilla chips
2. Shred the scooped-out cheese on the smallest shredder blade of a food
processor. Place shredded cheese, mustard, wine and tarragon in a large 1. Heat vegetable oil in a medium saucepan over medium heat until hot,
bowl and toss lightly with a fork. Spoon the mixture into the Gouda shell. about 1 minute.
There should be enough to fill the shell twice. 2. Add onion and Emeril’s Original Essence and cook, stirring, until soft,
3. Sprinkle with green onions. Serve with a selection of Dare crackers. about 5 minutes.
Makes 12-15 servings. 3. Stir in tomato and garlic and cook, stirring, for another 2 minutes.
* Brands may vary by region; substitute a similar product. 4. Reduce heat to medium-low and add cheeses and chiles. Cook, stirring
constantly, until cheese melts, about 2 minutes.
5. Stir in sour cream, white pepper and salt. Serve immediately with
tortilla chips. Makes 6-8 servings.
* Brands may vary by region; substitute a similar product.

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Appetizers I

HEINZ MEXI DIP

Big Game Party Platter
1 16-ounce can refried beans
1 cup Heinz Tomato Ketchup
Poppers* Cream Cheese Jalapeños
1 cup shredded Cheddar cheese
Delimex* Beef and Cheese Taquitos
2 tablespoons diced canned green chiles
Ore-Ida* Bagel Bites Deluxe Pepperoni & Cheese
1 teaspoon hot pepper sauce
1. Preheat oven to 450°F. Place 7 poppers on an unlined, ungreased 1 cup dairy sour cream
cookie sheet, spaced well apart.Bake for 7 minutes on the middle rack. 1. In a medium saucepan, combine beans, ketchup, cheese, chiles and
2. Remove from the oven and add 7 Taquitos and 7 Bagel Bites. hot pepper sauce.Cook on medium heat until cheese is melted, about
Bake 7 minutes longer. 3 minutes, stirring occasionally.
3. Remove from the oven and let sit 1 minute before serving. 2. Stir in sour cream;heat gently until warmed. Do not boil.
Makes 4 servings. Makes 4 cups.
* Brands may vary by region; substitute a similar product.

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I Appetizers

EL MONTEREY DON MIGUEL MEXICAN FOODS

Fiesta Platter with Avocado and Garlic Dip

Sun-Dried Tomato Dip
1 ripe avocado, chopped
To create your fiesta, we recommend the following El Monterey Taquitos: 1 tablespoon sour cream
El Monterey* Shredded Chicken Corn Taquitos 1 garlic clove, crushed and mashed to a paste
El Monterey* Shredded Steak Corn Taquitos Juice of 1/ 2 lime
El Monterey* Chicken and Cheese Flour Taquitos 2 green onions, chopped
El Monterey* Steak and Cheese Flour Taquitos Salt and pepper to taste
1/ 4 teaspoon red pepper flakes
Mexican Grill* Chicken and Cheese Flour Taquitos
SUN-DRIED TOMATO DIP Place all ingredients in a bowl and stir to blend. Serve with your favorite
1/4 cup sun-dried tomatoes Don Miguel Mexican Foods item. Makes 2-4 servings.
Balsamic vinegar Tip: Try this delicious dip with any of our Don Miguel Mexican Foods*
1/3 cup sour cream such as Beef, Chicken Chipotle or Garlic Chicken Flautas; Chicken or Beef
1/3 cup mayonnaise
Mini Tacos or Taquitos; Lean Ole Variety Pack Burritos; and Fiesta Appetizer
1/3 cup plain yogurt
Platter. It can be served with hot or cold items, which makes it perfect for
2 garlic cloves, finely minced any kind of gathering.
1 tablespoon chopped fresh basil, or 1 teaspoon dried * Brands may vary by region; substitute a similar product.
1/4 cup green olives, chopped

1. Place tomatoes in a small bowl and add vinegar to just cover.

Let soak for about 1 hour.
2. Remove tomatoes from vinegar and drain well. Chop fine and
mix with sour cream, mayonnaise, yogurt, garlic, basil and olives.
3. Refrigerate until ready to serve. Makes 16 servings.
* Brands may vary by region; substitute a similar product.

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GENERAL MILLS 3. Place remaining square on top of cheese round. Press dough evenly
Crescent-Wrapped Brie
around cheese; fold bottom edges over top edges. Gently stretch dough
evenly around cheese; press to seal completely. Brush with beaten egg.
1 8-ounce can Pillsbury* refrigerated crescent dinner rolls
Top with cutouts; brush again with beaten egg.
1 8-ounce round natural Brie cheese
1 egg, beaten 4. Bake for 20-24 minutes, or until golden brown. Cool for 15 minutes before
serving. Makes 12 servings.
1. Preheat oven to 350°F. Unroll dough. Separate crosswise into 2 sections. Pat * Brands may vary by region; substitute a similar product.
dough and firmly press perforations to seal, forming 2 squares. Place 1 square
on an ungreased cookie sheet. Place cheese round on center of dough.
2. With a small cookie or canapé cutter, cut 1 shape from each corner of
remaining square of dough; set cutouts aside.

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SUNSET 1. Heat oven to 350°F.

Hot Cucumber and Artichoke Dip 2. Mix mayonnaise and cheese in a small bowl. Stir in green onion,
by Mastronardi Produce
artichoke hearts, cucumber and garlic. Spoon into a 1-quart casserole.
1/2 cup mayonnaise 3. Cover and bake for 20-25 minutes, or until hot. Serve warm with crackers.
1/2 cup grated Parmesan cheese Makes 8 servings.
1/4 cup chopped green onion

1 14-ounce can artichoke hearts, drained and chopped

1 Sunset seedless cucumber, chopped
1 garlic clove, crushed, optional
Crackers or rye bread

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Appetizers I

MARINE HARVEST MARINE HARVEST

Salmon Salad
Deviled Eggs with Smoked Salmon

1 7-ounce can Kirkland Signature salmon, drained 8 hard-boiled large eggs, peeled and cut in half lengthwise
2 tablespoons mayonnaise, or according to taste 3 tablespoons mayonnaise
2 tablespoons finely chopped celery 1 tablespoon sour cream
1 tablespoon finely chopped onion 2 teaspoons Dijon mustard
1 tablespoon finely chopped red bell pepper, optional 1/ 2 teaspoon fresh lemon juice

2 teaspoons finely chopped fresh dill 2 teaspoons finely chopped fresh dill
Crackers or toast points 4 packed tablespoons finely minced Kirkland Signature
smoked salmon
1. Flake salmon into a bowl; mix with mayonnaise, celery, onion, Salt and pepper
bell pepper and dill. Dill sprigs
2. Serve salad on fine crackers or toast points. Makes 6 servings.
1. Remove yolks from eggs and mash with mayonnaise, sour cream,
mustard and lemon juice. Stir in dill and smoked salmon. Add salt and
pepper to taste.
2. Spoon the mixture into the egg whites. Garnish each deviled egg with
a fresh dill sprig. Chill for at least 1 hour before serving. Makes 8 servings.

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I Appetizers

MAZZETTA 1. Cut 1 lemon in half and place in a large pot with the water, salt and
Shrimp Cocktail
bay leaves.Bring to a steady boil.
2. Add shrimp and cook for 2-3 minutes. Shrimp is done when the meat is
2 lemons
opaque and firm to the touch.
4 quarts water
3. Drain shrimp and run under cold water. Peel and devein. Rinse and store
2 tablespoons kosher salt
shrimp in a covered dish in the refrigerator until ready to serve. Shrimp can
4 bay leaves
1 pound Seamazz U-15 thawed raw shell-on shrimp be prepared 24 hours in advance.
Prepared cocktail sauce 4. Cut the remaining lemon in wedges.Serve the shrimp with your favorite
Mint leaves, for garnish cocktail sauce.Garnish with lemon wedges and mint leaves.Makes 4 servings.

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Appetizers I

OKAMI
Sushi Dipping Sauces

Use these dipping sauces with Okami* Sushi, available in your local Costco deli:

OKAMI GARI SAUCE OKAMI WASABI SAUCE OKAMI PONZU SAUCE

1/ 2 cup sake 1/ 2 cup wasabi powder 2 tablespoons lime juice
1/ 2 cup soy sauce 1 tablespoon mirin 2 tablespoons soy sauce
1/ 4 cup sugar 1 teaspoon sugar 2 tablespoons water
1/ 4 cup grated white radish 1/ 2 cup water 1 tablespoon rice vinegar
1 teaspoon grated fresh ginger 1/ 2 cup peanut oil 1 teaspoon minced ginger
1. In a small saucepan, combine sake, 2 teaspoons sugar
1. In a bowl, whisk together wasabi,
soy and sugar. mirin and sugar. Combine ingredients in a blender and puree.
2. Simmer over low heat for 3-5 minutes, 2. Add water until a loose puree forms. Makes 4 servings.
or until sugar dissolves.Transfer to a bowl Whisk in oil. Makes 8 servings.
and chill.
3. Stir in radish and ginger. Makes 8 servings.
*Brands may vary by region; substitute a similar product.

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I Appetizers

FOXY FOODS TANIMURA & ANTLE

Southwestern Shrimp Dip in Romaine BBQ Teasers

Lettuce Bowl with Crudités
1 cup diced cooked chicken (approximately one 8-ounce
1 head Foxy* iceberg lettuce boneless chicken breast)
1/ 2 pound cooked bay shrimp, rinsed and well drained 1/ 2 cup diced sharp Cheddar cheese

1/ 2 cup finely chopped red bell pepper 1/ 2 cup chopped red onion

1/ 2 cup prepared salsa (medium heat) 3-4 tablespoons barbecue sauce

1/ 2 cup canned niblet corn, drained Salt
1/ 2 cup chopped green onions 1 head Tanimura & Antle* romaine hearts
2 tablespoons chopped fresh parsley 1. Combine chicken, cheese, onion and barbecue sauce in a small bowl;
1/ 2 cup mayonnaise
season to taste with salt.
1/ 3 cup dairy sour cream
1/ 2 teaspoon lemon juice
2. Remove large leaves from romaine heart; reserve for other uses.
Arrange inner leaves on a large platter and fill centers with chicken
Vegetable crudités: celery sticks, broccoli and
cauliflower florets, carrot sticks, etc. mixture. Cut leaves in half crosswise, if necessary. Makes 4-6 servings.
Crackers Creative ideas: Try leftover rotisserie chicken or tuna salad in romaine
hearts for a convenient change of pace.
1. Trim a 1-inch slice from core end of lettuce head. Stand lettuce head on For vegetarian Mediterranean Teasers, combine 1 1/ 2 cups diced tomatoes
a flat surface.With a paring knife, cut out the center, leaving a 1/ 2-inch-thick with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar and 1/ 2 teaspoon
shell. Remove lettuce from the center; reserve for another use.Wrap lettuce dried basil (or 1 tablespoon chopped fresh basil). Season to taste with
“bowl” in moist paper toweling and chill. salt and pepper.
2. In a bowl, combine shrimp, bell pepper, salsa, corn, green onions, parsley, * Brands may vary by region; substitute a similar product.
mayonnaise, sour cream and lemon juice. Cover and chill for at least 1 hour.
3. Place the lettuce bowl on a platter. Spoon dip into lettuce bowl. Arrange
crudités and crackers around lettuce bowl. Makes 12 servings.
* Brands may vary by region; substitute a similar product.

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Appetizers I

NEW YORK STYLE SAUSAGE GRACE BAKING

Polenta Pie with Sausage, Spinach Smoked Turkey Paté Gondola

and Sun-Dried Tomatoes
1 loaf Grace Baking* Pugliese artisan bread
POLENTA CRUST 4 garlic cloves, chopped 1 pound precooked smoked turkey
3 cups water 1/ 4 teaspoon salt 6 ounces cream cheese, softened
1 teaspoon salt 1 1/ 2 ounces (1/ 2 bag) Sonoma 2 tablespoons mayonnaise
1 cup yellow cornmeal dried tomato halves, blanched 2 tablespoons chopped fresh dill
1 cup shredded sharp and thinly sliced 1 cup chopped red onion
Cheddar cheese 1 10-ounce package frozen 2 tablespoons capers
chopped spinach, thawed,
FILLING squeezed dry
1 teaspoon hot pepper sauce
8 ounces New York Style Sausage* 2 cups finely chopped Belgian endive
1 cup shredded mozzarella cheese
Italian sausage
Italian parsley, chopped, 1. Cut off the top of the bread loaf. Hollow out the loaf. Cut the top into
2 green onions, chopped for garnish slices for serving.
1. To prepare crust, bring water and salt to a boil in a large saucepan. 2. Cut smoked turkey into chunks. Place in a food processor and pulse
Reduce heat to medium-low. Sprinkle in cornmeal, whisking constantly until finely chopped.
with a wooden spoon to prevent lumps. Boil gently for 10-15 minutes, 3. Place turkey in a large bowl; fold in cream cheese, mayonnaise, dill,
stirring often, until thick but pourable. Stir in Cheddar and cook until onion, capers, hot pepper sauce and Belgian endive.
cheese melts. Pour into a 10-inch pie plate. Set aside. 4. Fill the hollowed-out loaf with the mixture. Serve with reserved
2. Preheat oven to 400°F. slices of bread. Makes 16 servings.
3. Prepare filling by spraying a large skillet with nonstick spray. Remove * Brands may vary by region; substitute a similar product.
sausages from casing and sauté with onions, garlic, salt and dried tomatoes
for 10-12 minutes, or until sausage is browned.
4. Assemble pie by spreading spinach evenly over polenta.Top with filling;
sprinkle with mozzarella. Bake for 15-20 minutes, or until heated thoroughly.
Garnish with parsley. Serve hot. Makes 6-8 servings.
* Brands may vary by region; substitute a similar product.

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I Appetizers

CARDILE BROTHERS 3. Clean mushrooms. Remove, chop and reserve the stems.
Famous Sausage-Stuffed Mushrooms
4. In a medium bowl, gently mix the chopped mushroom stems, cream
12 ounces breakfast sausage cheese and bread crumbs. Stir in the sausage and 1/4 cup red wine. For a
18 Cardile Brothers* large white mushrooms different taste, add bacon bits.
2 8-ounce packages cream cheese, softened 5. Spoon the sausage mixture into the mushroom caps.Transfer to a large
3/4 cup dry bread crumbs baking dish and cover with the remaining red wine.
3/4 cup red wine 6. Bake for 25-30 minutes, or until lightly browned. Makes 6 servings.
Bacon bits, optional * Brands may vary by region; substitute a similar product.

1. Preheat oven to 325°F.

2. Cook sausage in a large, deep skillet over medium-high heat, stirring and
breaking up sausage with a fork, until evenly browned.Drain and set aside.

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Appetizers I

ORIGINAL NUT HOUSE/ 1. Preheat oven to 250°F.

ANN’S HOUSE OF NUTS 2. In a medium bowl, whisk egg white with water until foamy. Add cashews
Kathy Casey’s Chili-Roasted Cashews
and toss to coat.Transfer the nuts to a strainer, shake, and let drain for at least
2 minutes.
1 egg white
3. In a large bowl, mix together sugar, chili powder, cumin, salt and cayenne.
1 tablespoon water
Add the nuts and toss to coat thoroughly.
1 pound (about 3 1/2 cups) Kirkland Signature Whole
Fancy Indian Cashews 4. On a large baking sheet with sides, spread the nuts out in a single layer.
1/3 cup sugar Bake for 40 minutes. Stir the nuts with a spatula and spread them out again.
1 tablespoon mild chili powder Bake 20-30 minutes longer, or until dry.
2 teaspoons ground cumin 5. Loosen the nuts from the baking sheet but do not remove them. Cool to
2 teaspoons kosher salt room temperature. Be sure to let the nuts cool completely and become crisp.
1/2 teaspoon cayenne pepper Store in an airtight container at room temperature for up to 2 weeks.
Makes 3 1/2 cups.
Recipe provided by Kathy Casey Food Studios.

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I Appetizers

KEYSTONE C ON A GRA
Skewered Sweet Onions with Shrimp
TexMexiMix

3 pounds shrimp (21/25 or 26/30 count) 12 cups popped ACT II Microwave Popcorn, butter flavor
2 pineapples (about 3 bags)
20 skewers 4 cups slightly crushed tortilla chips
3 Keystone* sweet onions, cut in chunks 2 2.8-ounce cans french-fried onions
1/4 cup butter
2 red bell peppers, cut in chunks
3 tablespoons extra-virgin olive oil, divided 1 1 1/4-ounce package dry taco seasoning mix
1/ 4 cup Chesapeake Bay-style seafood seasoning
1. Preheat oven to 350°F.
1/ 2 pound butter
2. Combine popcorn with tortilla chips and onions in a large bowl.
2 lemons
3. Melt butter with half of the taco seasoning mix in a medium saucepan
2 limes
over low heat. Pour over the popcorn mixture, tossing gently to coat.
2 garlic cloves, minced
1/ 2 cup chopped fresh parsley 4. Spread on a large baking sheet. Bake for 3-5 minutes. Pour into a large
1/ 2 cup chopped fresh basil serving bowl. Sprinkle remaining taco seasoning mix over the popcorn,
1 tablespoon fresh thyme tossing to coat evenly. Serve immediately or store in an airtight container.
Makes 16 cups.
1. Steam 1 pound shrimp. Peel 1 pineapple and cut into chunks.
2. Peel remaining 2 pounds shrimp; thread on skewers with pineapple
chunks, onions and peppers; thread any remaining vegetables on skewers.
3. Brush with 2 tablespoons oil and sprinkle with seafood seasoning.
Grill skewers, basting with remaining oil; keep warm.
4. Melt butter in a saucepan over low heat. Add the juice and grated peel
of 1 lemon and 1 lime, garlic and herbs; keep warm.
5. Brush warm sauce on the cooked skewers and pierce the whole pineapple
with the skewers. Place remaining vegetables and steamed shrimp around
the pineapple.Top with sauce, lemon juice and lime juice.Makes 10 servings.
* Brands may vary by region; substitute a similar product.

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Salads and Soups

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I Salads and Soups

Hass Avocado and

Blueberry Fruit Salad

DRESSING
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1/2 teaspoon ground cinnamon
1/4 cup apple cider vinegar
1/2 cup walnut oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

1 large, ripe Hass avocado, pitted, peeled and sliced DNE WORLD FRUIT
1 cup fresh blueberries, rinsed, picked over and well drained Citrus Tossed Salad 
1 cup diced fresh apple 3/4 cup frozen Florida orange juice concentrate, thawed
1 cup diced fresh mango 1/4 cup vinegar
8 cups mixed baby greens 1/4 cup olive oil
1/4 cup chopped chives or green onion
1/4 cup water
1/4 cup walnuts, toasted, coarsely chopped
1/4 teaspoon pepper

1. To make the dressing, mix honey, mustard and cinnamon in a medium 6 cups torn mixed salad greens
bowl to make a smooth paste.Whisk in vinegar. Add oil in a thin stream, 3 Florida oranges or 2 Florida grapefruits, peeled, sectioned and seeded
whisking constantly until dressing is creamy. Stir in salt and pepper; taste 1 1/ 2 cups julienne strips of peeled jicama
and adjust seasoning. Makes about 3/4 cup. 1 medium red onion, sliced and separated into rings
2. Place avocado, blueberries, apple and mango in a medium bowl and 1. In a jar, combine orange juice concentrate, vinegar, olive oil, water and
toss with 4 tablespoons dressing; set aside. pepper; cover and shake well. Chill for up to 1 week. Before using, let stand
3. Place salad greens in a large bowl and toss with 1/4 cup dressing; at room temperature for 15 minutes, then shake well.
distribute evenly on 8 salad plates.Top with dressed avocado/fruit 2. In a large salad bowl, combine salad greens, orange or grapefruit sections,
mixture. Sprinkle with chives and toasted walnuts. Remainder of salad jicama and onion rings. Drizzle with 1/ 3 cup of the vinaigrette; toss. Serve at
dressing can be refrigerated for later use. Makes 8 servings. once. Makes 6 servings.
Presented by the California Avocado Commission, Chilean Avocado Importers Association,
Calavo Growers, Index Fresh,West Pak Avocado, Mission Produce, Giumarra and Del Rey Avocado.

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N EW S TAR VINTAGE PRESS RESTAURANTE

Savory Young & Tender Apple Grape Salad with Pecans
Spinach Salad
and Roquefort Cheese

1 pound NewStar* Young & Tender Spinach, chopped 3/4 cup Kirkland Signature Salt and freshly ground pepper
2 large or 3 small apples, cored and diced Pecan Halves 6 cups assorted baby greens
1/3 cup chopped walnuts, toasted 1 egg white, beaten 2 cups Stevco* seedless grapes
1/4 cup brown sugar
1/3 cup thinly sliced red onion 4 ounces Roquefort cheese,
1 tablespoon Dijon mustard 1 shallot, diced crumbled
1/2 cup balsamic vinegar 1/2 cup sliced sun-dried tomatoes
2 teaspoons lemon juice
1/2 teaspoon sugar 3/4 cup olive oil 6 thin slices prosciutto
2/ 3 cup olive oil 1/4 cup chopped fresh basil

Salt and pepper

1. Preheat oven to 350°F. Coat pecans with beaten egg white; toss with
1. In a large bowl, combine spinach, apples, walnuts and onion. brown sugar. Place on a baking sheet and bake for 10 minutes, or until
2. In a small bowl, whisk together mustard, lemon juice and sugar. golden. Remove from oven and let cool.
Slowly whisk in olive oil. Season to taste with salt and pepper. 2. Whisk together shallots and vinegar. Slowly whisk in olive oil. Add basil
3. Add dressing to taste to the salad and toss well. Makes 6 servings. and season to taste with salt and pepper.
* Brands may vary by region; substitute a similar product. 3. Combine greens, grapes, Roquefort and tomatoes in a salad bowl.
Add dressing to lightly coat the greens. Place on chilled plates; top each
serving with a slice of prosciutto and pecans. Makes 6 servings.
Recipe created by Chef David Vartanian of the Vintage Press Restaurante,Visalia, California.
*Brands may vary by region; substitute a similar product.

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BOSKOVICH FARMS 1. Toss spinach and strawberries in a salad bowl.

Spinach Salad with Strawberries
2. In a blender, combine sugar, sesame seeds, poppy seeds, onion,
6 cups Boskovich Farms* Fresh ’N’ Quick Spinach Worcestershire sauce and paprika. Add oil and vinegar slowly,
1 pint fresh strawberries, stems removed, halved blending until smooth and thickened.
1/ 2 cup sugar 3. Pour dressing over salad and serve immediately. Makes 4 servings.
2 tablespoons toasted sesame seeds * Brands may vary by region; substitute a similar product.

1 tablespoon poppy seeds

2 teaspoons finely chopped sweet onion
1/ 2 teaspoon white wine Worcestershire sauce
1/ 4 teaspoon paprika
1/ 2 cup vegetable oil
1/ 4 cup balsamic vinegar

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Salads and Soups I

TANIMURA & ANTLE 2. Drizzle 1/4 cup dressing over each wedge.Top with fruit, cheese and nuts. Add
Blue Cheese Iceberg Wedges
more dressing if desired. Makes 6 servings.
Creative ideas:
1 head Tanimura & Antle* iceberg lettuce
1 1/2 cups blue cheese or Roquefort salad dressing 1. For Creamy Ranch Iceberg Wedges, top with slices of cucumber, matchstick or
1 large red apple or red pear, cored and cubed shredded carrots and cherry tomato halves. Drizzle with Creamy Ranch dressing.
1/3 cup diced sharp Cheddar cheese 2. For Thousand Island Iceberg Wedges,top with cherry tomato halves,sliced green
1/4 cup toasted walnut pieces or slivered almonds or black olives and sliced green onions.Drizzle with Thousand Island dressing.
*Brands may vary by region; substitute a similar product.
1. Remove core and outer leaf from lettuce. Cut head into
6 wedges and place 1 wedge on each salad plate.

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YAKIMA-ROCHE FRUIT METZ FRESH

Apple and Pear Salad
Spinach, Avocado and Orange Salad

3 heads Belgian endive 4-5 cups Metz Fresh* spinach leaves
3 cups assorted torn salad greens 6-8 tiny red potatoes, cooked and cooled
2 cups julienned apples 4 radishes, trimmed and thinly sliced
2 cups julienned pears 2 tablespoons balsamic vinegar
1 cup crumbled Gorgonzola cheese 5 tablespoons extra-virgin olive oil
1 cup pecan halves, toasted 1 1/ 2 teaspoons sugar
1/ 2 cup olive oil 1/ 4 teaspoon minced garlic
1/ 2 cup walnut oil 1 1/ 2 teaspoons grated orange peel
1/ 2 cup tarragon vinegar Salt and pepper
1 tablespoon frozen orange juice concentrate, thawed 2 oranges, peeled, sliced and sectioned
Salt and freshly ground pepper 2 avocados, peeled and sliced
1. Place 3-4 spears of Belgian endive in a sunburst pattern on each 1. In a large bowl, combine spinach, potatoes and radishes.
of 6-8 chilled salad plates. Place salad greens on the endive. Casually 2. In a glass measuring cup, whisk together vinegar and oil; add sugar,
arrange apples and pears on the greens. Sprinkle lightly with garlic, grated orange peel, and salt and pepper to taste.
Gorgonzola and pecans. 3. Pour the dressing over the salad and gently toss.Top with orange
2. In a bowl, whisk together olive oil, walnut oil, vinegar, orange juice and avocado slices. Makes 4-5 servings.
concentrate, and salt and pepper to taste. Spoon the dressing over the * Brands may vary by region; substitute a similar product.
salad to taste. Makes 6-8 servings.
Tip: Add sliced smoked chicken breast for a substantial main course.

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Salads and Soups I

DOMEX BOUNTY FRESH/LEGEND PRODUCE

Crunchy Three-Apple Salad
Cantaloupe, Pineapple and
1 cup canned pineapple tidbits in juice Mango Salad

2 medium Washington Gala apples, cored and diced 1 large ripe mango, finely diced
1 medium Washington Red Delicious apple, cored and diced 1/ 2 small red onion, finely diced

1 medium Washington Granny Smith apple, cored and diced 1 medium jalapeño pepper, minced
2-3 tablespoons lemon juice 1/ 2 cup minced cantaloupe

4 ounces cream cheese, softened 3 tablespoons chopped fresh cilantro

1 cup whipped topping 2 tablespoons chopped fresh parsley
1/ 2 cup coarsely chopped pecans 2 tablespoons lemon juice
1 cup miniature marshmallows 1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1. Drain pineapple in a small colander, reserving the juice. Sprinkle
1 teaspoon honey
apples with lemon juice to preserve color.
1 teaspoon kosher salt
2. Place cream cheese in a bowl and whisk in reserved pineapple juice
1 large pineapple, peeled, cored and cut in thin rings
until smooth. Stir in whipped topping. Gently mix in pineapple, apples, 1 cup watercress
pecans and marshmallows. Cover and refrigerate until ready to serve.
Makes 12 servings. 1. In a medium stainless-steel bowl, combine mango, onion, jalapeño,
cantaloupe, cilantro, parsley, lemon juice, olive oil, garlic, honey and salt.
Mix well and cover. Set aside for 1 hour to let the flavors blend.
2. Arrange 3 pineapple rings on each plate.Top with watercress and
fruit salsa. Makes 4 servings.
Chef’s tip: To make this salad a little more dynamic, grill the pineapple
and serve it warm with chilled salsa.
Recipe created by Chef Allen Susser.

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DOLE 1. In a salad bowl, combine salad greens, pineapple, grapes, bananas,

Tropical Fruit and Walnut Salad
feta and walnuts.
6 cups Dole* Classic Iceberg Salad 2. Add dressing and toss salad. Serve immediately. Makes 6-8 servings.
1 20-ounce can Dole* Pineapple Chunks, drained, Tip: To serve as a main-dish salad, add 2 cups cubed cooked chicken to
or 1 1/2 cups Dole* Fresh Pineapple Chunks the mixture.
1 cup Dole* red grapes, cut in half * Brands may vary by region; substitute a similar product.
2 Dole* bananas, sliced
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup coarsely chopped walnuts, toasted
2/3 cup ranch dressing or balsamic vinaigrette

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Salads and Soups I

EARTHBOUND FARM 1. To prepare vinaigrette, combine shallot, mustard, vinegar, oil, salt
Mixed Baby Greens with Apples, and pepper in a jar and shake vigorously.
Bacon and Stilton
2. Place mixed baby greens in a large bowl, add vinaigrette to taste
1 teaspoon finely 8 ounces Earthbound Farm* and toss. Refrigerate any unused vinaigrette.
minced shallot Organic Mixed Baby Greens 3. Divide salad among 8 plates and sprinkle each serving with toasted
1 teaspoon Dijon mustard 1 cup walnut halves, toasted walnuts, crumbled bacon and Stilton. Garnish salads with apple slices
1/ 4 cup balsamic vinegar 8 strips crispy cooked bacon, crumbled and serve immediately. Makes 8 servings.
3/ 4 cup extra-virgin olive oil 4 ounces Stilton cheese * Brands may vary by region; substitute a similar product.
1/ 2 teaspoon salt (or other bleu cheese), crumbled
1/ 4 teaspoon freshly ground 2 small Gala or Fuji apples, cored and
black pepper thinly sliced

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ANDY BOY 1. Rinse romaine hearts and dry.Wrap in paper towels and refrigerate
Ultimate Caesar Salad
for several hours to crisp leaves.
2 Andy Boy* romaine hearts, leaves separated and torn 2. Whisk the raw egg, garlic, lemon juice, Dijon, anchovies and oil
1 egg, lightly beaten together and pour into the bottom of a salad bowl.
2 garlic cloves, crushed 3. Add the lettuce and hard-boiled eggs and toss thoroughly with the
3 tablespoons fresh lemon juice dressing. Add Parmesan and toss again. Sprinkle with croutons and a
2 teaspoons Dijon mustard generous sweep of freshly ground pepper. Makes 4 servings.
1 2 1/ 2- to 3-ounce can finely minced anchovy fillets, drained * Brands may vary by region; substitute a similar product.
1/ 2 cup olive oil

2 hard-boiled eggs, peeled and quartered

1/ 2 cup freshly grated Parmesan cheese
3/ 4 cup pumpernickel croutons

Freshly ground pepper

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Salads and Soups I

BC HOT HOUSE POCKET MEALS

Marinated Tomatoes and Cucumbers
Creamy Italian Vinaigrette

2 pounds BC Hot House* Campari tomatoes 1/4 cup fresh lemon juice or cider vinegar

2 BC Hot House* long English cucumbers 3/4 teaspoon salt

1 BC Hot House* yellow sweet bell pepper 1/4 teaspoon black pepper
3/4 cup oil 3/4 cup olive oil
1/ 2 cup red wine vinegar 1 egg white
1 teaspoon chopped fresh oregano Salad greens
1/ 2 teaspoon fresh thyme leaves Pocket Meals Pepperoni Pizza
1/ 2 teaspoon sugar
1. Combine lemon juice or vinegar, salt and pepper in a blender or
1 teaspoon salt
1/4 teaspoon garlic powder food processor.
2 teaspoons chopped fresh parsley 2. With the machine running, add olive oil 1 tablespoon at a time.
3. Beat egg white with a whisk until frothy.Whisk into the vinaigrette.
1. Coarsely chop tomatoes, cucumbers and yellow pepper. Makes 1 cup.
Arrange alternately in a shallow dish. 4. Toss vinaigrette with your favorite salad greens. Serve with Pocket
2. Combine oil, vinegar, oregano, thyme, sugar, salt and garlic Meals Pepperoni Pizza (flavor may vary by region).
powder in a jar. Shake until well mixed; pour over vegetables.
3. Marinate for 3-4 hours, basting occasionally. Drain vegetables;
sprinkle with parsley. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.

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OSO SWEET SEA WATCH

Hot and Sweet Coleslaw
Amazing Clam and Crab Salad
3/ 4 cup cider vinegar Stuffed Avocados

3/ 4 cup olive oil 1/ 2 cup finely diced red bell pepper
1/ 2 cup sugar 1/ 2 cup finely diced green bell pepper

1 garlic clove, minced 1/ 2 cup quartered and thinly sliced red onion

Salt 1/ 2 cup finely diced celery

1 medium head red cabbage (about 2 pounds), 1/ 2 cup peeled and shredded carrot
cored and finely shredded 1/4 cup fresh lime juice
1 OSO Sweet onion, halved and thinly sliced 2 teaspoons ground cumin
2 serrano chiles, finely chopped 1/4 cup finely chopped fresh cilantro
Freshly ground pepper 1 cup mayonnaise
1. In a large bowl, whisk together vinegar, oil, sugar, garlic and 1 teaspoon 1 51-ounce can Sea Watch* Chopped Sea Clams, well drained
salt. Set aside until sugar dissolves. 1 pound jumbo lump crabmeat, well drained
6 ripe avocados, pitted and halved
2. Add cabbage, onion and chiles; toss gently to mix.Taste, adding salt and
3 limes, quartered, for garnish
pepper as needed. Serve at once, or refrigerate, covered, for up to 24 hours.
Makes 6-8 servings. 1. In a large bowl, combine bell peppers, onion, celery, carrot,
lime juice, cumin, cilantro and mayonnaise; mix well. Gently
fold in chopped clams and crabmeat. Cover and refrigerate for
at least 1 hour to chill and allow flavors to develop.
2. Scoop 1/ 2 cup of clam and crab salad into each avocado half.
Serve with lime wedges. Makes 12 servings.
* Brands may vary by region; substitute a similar product.

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Salads and Soups I

B EL G IOIOSO C HEESE 1. Preheat oven to 425°F.

Fresh Mozzarella Salad
2. Cut mozzarella into eight 1/ 2-inch-thick slices. Marinate in olive oil for
1-2 minutes.
1 pound BelGioioso Fresh Mozzarella
2 tablespoons extra-virgin olive oil 3. Combine bread crumbs and ground nuts. Dredge marinated cheese slices
1 cup bread crumbs in bread crumb/nut mixture; place on a baking sheet. Bake for 3-4 minutes,
1/4 cup ground nuts or until warm.
3 cups mixed fresh salad greens 4. Put salad greens in a bowl and toss with vinegar. Place salad greens on
1 tablespoon balsamic vinegar plates.Top with warm mozzarella and garnish with prosciutto, olives and
3 slices prosciutto, chopped tomatoes. Makes 4 servings.
1/2 cup kalamata olives
1/2 cup chopped fresh tomato

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TOP BRASS L&M

Grilled Red Potato Salad
Nature’s Delight Baked Potato Salad

4 pounds California Fresh Top Brass* red potatoes, 8 L&M* Nature’s Delight baking potatoes, cooked, peeled and diced
scrubbed and cooked until tender, drained and halved 1 pound Velveeta or similar cheese, cubed (light works fine)
1/ 2 cup olive oil, divided
1 cup real mayonnaise
Salt and pepper 1/ 2 cup chopped onions
3/ 4 pound bacon
Salt and pepper
1 large red onion, thinly sliced 1/ 2 pound bacon, fried and crumbled
1/ 4 cup white wine vinegar

1 tablespoon sugar 1. Preheat oven to 325°F.

1/ 4 cup chopped fresh parsley 2. In a large bowl, combine potatoes, cheese, mayonnaise, onions, and
1 cup crumbled blue cheese salt and pepper to taste. Place in a 9-by-13-inch glass baking dish.Top
with crumbled bacon.
1. Preheat grill.
3. Bake, uncovered, for 1 hour. Do not overbake, as it tends to separate.
2. Toss potatoes in a bowl with 1/ 4 cup olive oil and salt and pepper to
Makes 12 servings.
taste. Grill potatoes for 3 minutes on each side; set aside. This recipe was submitted by the Baskett family of L&M Companies in Raleigh,North Carolina.
3. Cook bacon in a skillet until browned and crisp. Remove from the pan, * Brands may vary by region; substitute a similar product.
cool and then crumble.
4. Remove all but 2 tablespoons of bacon fat from the pan. Add onions
and cook over medium heat until soft, 5-6 minutes. Stir in 1/ 4 cup olive
oil, vinegar and sugar; cook until sugar is dissolved.
5. Place potatoes in a large bowl. Pour onions over potatoes; add bacon,
parsley, and salt and pepper to taste.Toss to mix. Sprinkle with crumbled
blue cheese. Makes 8 servings.
* Brands may vary by region; substitute a similar product.

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Salads and Soups I

CELLO SUN-MAID RAISIN

New Wave Salad with Shredded Broccoli Pasta Toss

Italian Parmesan, Grana Padano
1 cup small broccoli florets
2 cups fresh basil leaves 1 1/ 4 cups cooked shell pasta
1 tablespoon olive oil 1/ 2 cup Sun-Maid Natural Raisins

8 ounces fettuccine 1/ 3 cup chopped red onion

1 1/ 2 cups vinaigrette 1/ 4 cup chopped red bell pepper

1 pound green beans, trimmed 1/ 3 cup reduced-calorie mayonnaise

6 ripe plum tomatoes, each cut into 8 pieces 1 tablespoon cider vinegar
2 cups kalamata or other black olives 1/ 2 teaspoon sugar

2 tablespoons chopped fresh parsley Salt and pepper

4 ounces shredded Cello Italian Parmesan, Grana Padano
1. In a salad bowl, combine broccoli, pasta, raisins, onion and bell pepper.
1. Arrange basil leaves in a small stack and roll up lengthwise; 2. Whisk together mayonnaise, vinegar and sugar in a small bowl. Pour
slice diagonally into slivers. the dressing over the salad. Add salt and pepper to taste. Gently toss.
2. Bring a large pot of water to a boil. Add oil and fettuccine and cook Makes 4 servings.
at a rolling boil until just tender. Drain, rinse under cold water, drain, and
place in a large bowl. Add 1/ 2 cup vinaigrette and toss.
3. Bring a large saucepan of water to a boil; add beans. Simmer until just
tender, 5-8 minutes. Drain, rinse under cold water, and drain.
4. Place pasta in a serving bowl. Cover with tomatoes and green beans,
then olives, slivered basil and parsley. Pour the remaining vinaigrette over
the salad. Sprinkle with Grana Padano and toss well. Makes 8 servings.

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I Salads and Soups

AQUA FARMS of 140°F. (It will be slightly translucent in the thickest part.) Remember that
Salmon and Clam Soup
salmon continues to cook after it is removed from the heat source. Remove
salmon to a warming platter.
2 pounds Kirkland Signature salmon fillets,
divided into 6 equal pieces 3. Peel roasted garlic and cut in thin slices. Heat remaining 1 tablespoon olive
10 garlic cloves, unpeeled oil in a large, heavy saucepan. Add garlic and cook over medium heat, stirring
2 tablespoons olive oil frequently, until lightly browned but not burned.
7 cups rich chicken stock 4. Add stock,turn heat to high and bring to a boil.Add clams,cover and check
60 small fresh clams in the shell, scrubbed in about 4 minutes.Remove any clams that do not open after 6-8 minutes.
6 cups loosely packed fresh spinach leaves, cut in 1-inch-wide strips Add spinach and cook briefly until it wilts,about 2 minutes.Add lemon juice,
2 teaspoons (or more) fresh lemon juice red pepper flakes,and salt and pepper to taste.
1/8 teaspoon red pepper flakes
5. Ladle broth,clams and spinach into soup bowls.(Be watchful for sand.)
Salt and pepper Nestle a warm piece of salmon in the center of each bowl.Top with a spoonful
1 cup chopped fresh tomatoes of chopped tomatoes and serve with French bread.Makes 6 servings.
1. Preheat oven to 400°F.
2. Wash salmon and pat dry. Arrange salmon, skin side down, and garlic cloves
in a single layer in a baking pan. Drizzle with 1 tablespoon of olive oil. Bake,
uncovered, for 15-20 minutes, or until salmon has an internal temperature
TM

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Salads and Soups I

BEAR CREEK SUNNY COVE CITRUS

Skillet Sausage Noodles
Orange and Carrot Soup

8 cups water 4 tablespoons butter
2 2/ 3 cups Bear Creek Country Kitchens Chunky Potato Soup Mix 2 cups chopped yellow onions
1 pound sliced Italian link sausage 2 pounds carrots, peeled and chopped
1 large onion, chopped 4 cups chicken stock
1 stick (1/ 2 cup) butter 1 cup freshly squeezed Sunny Cove orange juice
1 teaspoon dried basil Salt and pepper
1 cup chopped canned tomatoes 1 tablespoon freshly grated Sunny Cove orange peel
Salt and pepper 4 tablespoons sour cream
Egg noodles, cooked and drained 1 teaspoon grated nutmeg
Grated Cheddar cheese, optional
1. Melt butter in a pot, add onions, cover and cook over low heat for
1. In a large soup pot, bring water to a rolling boil.Whisk in soup mix, 25 minutes, or until tender. Add carrots and stock. Bring to a boil, reduce
reduce heat to medium and simmer for 15 minutes. heat, cover and simmer until carrots are very tender, about 30 minutes.
2. Brown sausage in a large sauté pan.Once sausage is cooked, add onions, 2. Cool slightly and strain, retaining stock. Pour solids into a food processor
butter and basil. Cook on medium heat until onions are tender; add and purée. Add 1 cup of the reserved stock and process until smooth.
tomatoes and pour into soup mix. Heat thoroughly, stirring occasionally 3. Return the purée to the pot; add orange juice and additional stock
(approximately 10-15 minutes). Season to taste with salt and pepper. (2-3 cups) if needed to reach desired consistency.
3. Serve over egg noodles. Sprinkle with grated Cheddar cheese if desired. 4. Season with salt and pepper to taste and grated orange peel. Serve hot
Makes 10-12 servings. or at room temperature. Garnish each serving with a dollop of sour cream
and a sprinkle of nutmeg. Makes 4-6 servings.

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I Salads and Soups

ALPINE FRESH TRAPPER’S CREEK

Roasted Asparagus and Smoked Kippered King Salmon Chowder

Grape Tomato Soup
10 strips uncooked bacon,chopped 6 cups chicken stock
1 1/ 2 pounds Alpine Fresh* 4 cups chicken broth 2 onions, minced 8 red potatoes, diced
asparagus, cut in 2-inch slices, 1/4 teaspoon salt 4 stalks celery, minced 4 tablespoons butter
plus 12 asparagus tips 1/4 teaspoon pepper 3 carrots, finely chopped 1 cup flour
2 medium onions, peeled and 1/ 2 cup half-and-half 5 green onions, finely chopped 5 cups milk
cut in quarters 3/ 4 bunch fresh parsley, chopped 1/ 4 cup lemon juice
6 fresh dill sprigs
40 Alpine Fresh* grape tomatoes
1 teaspoon pepper 1 15 1/ 4-ounce can corn kernels
2 tablespoons olive oil
1 1/ 2 tablespoons chopped 1 pound Trapper’s Creek* smoked
1. Preheat oven to 450°F. dill weed kippered king salmon, flaked
2. Place sliced asparagus, fanned-out onion wedges and grape tomatoes 1. Sauté bacon in a large pot with onions, celery, carrots, green onions and
in an even layer in a large, shallow roasting pan. Drizzle with olive oil. parsley. Add pepper, dill, stock and potatoes; simmer until tender.
Roast, uncovered, for 15-20 minutes, or until the vegetables are tender 2. In a small saucepan, melt butter until bubbly. Stir in flour and cook over
and slightly charred. Remove the tomatoes, chop and set aside. low heat for 1-2 minutes. Stir into the soup and simmer for 5 minutes.
3. Place half of the other roasted vegetables in a food processor.Add 3. Slowly add milk, stirring constantly; cook over medium heat until slightly
1 cup of broth and process until smooth. Strain if desired.Transfer to a thickened. Add lemon juice, corn and salmon. Cook, stirring, at a gentle boil
large saucepan. Repeat with the remaining vegetables. Add as much to desired consistency. Makes 8 servings.
of the remaining broth to the pan as needed for good consistency, * Brands may vary by region; substitute a similar product.
plus salt and pepper.
4. Heat until soup is hot; add half-and-half and heat for another
2 minutes. Ladle into bowls and top each with a spoonful of roasted
chopped tomatoes, 2 fresh asparagus tips and a sprig of dill.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.

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Salads and Soups I

GIORGIO FOODS MERCER RANCH

New Low-Fat Mushroom Soup
Carrot Ginger Soup

2 4-ounce cans Brandywine, Giorgio or Pennsylvania Dutch* 7 tablespoons butter, divided
mushrooms, pieces and stems 3/ 4 cup chopped onions
4 baby carrots, sliced 1/ 3 cup peeled and minced fresh ginger
1 medium rib celery, diced 6 cups chicken broth
1 cube chicken or beef bouillon 2 pounds Mercer Ranch* carrots
1/4 teaspoon granulated garlic
1 teaspoon sugar
1/4 teaspoon onion powder
1 1/ 2 cups half-and-half
1/8 teaspoon finely ground black pepper 1/ 4 cup all-purpose flour
1/4 teaspoon light soy sauce 1/ 2 teaspoon ground cinnamon, optional
1 tablespoon cornstarch Salt and pepper
1 cup 2% milk Cream for garnish
1/2 tablespoon chopped fresh parsley
1. Melt 4 tablespoons of the butter in a large saucepan over medium heat.
1. Drain brine from the mushrooms into a measuring cup. Add enough Add onions and ginger; cook for 5-7 minutes, or until onions soften. Add
water to equal 1 1/2 cups. Pour into a saucepan. Add mushrooms, carrots and broth, carrots and sugar. Lower heat, cover and simmer for 40 minutes.
celery and bring to a boil. Simmer until vegetables are tender, 5-8 minutes. 2. Purée in a blender or food processor (strain if desired). Return to the pan
2. Stir in bouillon cube, granulated garlic, onion powder, pepper and stir in half-and-half. Cook over low heat for 5 minutes.
and soy sauce. 3. In a large saucepan, melt the remaining butter and stir in flour; cook over
3. Mix cornstarch with milk; stir into the soup and bring to a boil. medium heat until bubbly. Slowly add the carrot mixture, stirring constantly
Stir in parsley. Makes 3 servings. until well blended. Season with cinnamon and salt and pepper to taste.
* Brands may vary by region; substitute a similar product. 4. Garnish each serving with a swirl of cream. Makes 6 servings.
* Brands may vary by region; substitute a similar product.

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SWANSON 1. Spray a large saucepan with cooking spray and heat over
Sausage and Spinach Soup
medium-high for 1 minute. Add sausage and cook until browned,
stirring often. Pour off fat.
Vegetable cooking spray
1/ 2 pound sweet Italian pork sausage, cut in 3/ 4-inch pieces 2. Add broth, oregano, onion and carrot. Bring to a boil. Cover and
1 32-ounce box Swanson* Chicken Broth or cook over low heat for 10 minutes, or until vegetables are tender.
Natural Goodness* Chicken Broth (4 cups) 3. Stir in spinach and cook for 1 minute. Makes 5 servings.
1/ 2 teaspoon dried oregano leaves, crushed Preparation time: 5 minutes. Cooking time: 20 minutes.
1 medium onion, chopped * Brands may vary by region; substitute a similar product.
1 medium carrot, sliced
2 cups coarsely chopped fresh spinach leaves

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Side Dishes
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WISCONSIN POTATO GROWERS

Parmesan Potato Wedges

4 large Healthy Grown* russet potatoes, washed and drained
1/ 4 cup vegetable oil
2/ 3 cup grated Parmesan cheese
1/ 2 teaspoon salt
1/ 2 teaspoon freshly ground black pepper

4 teaspoons garlic powder

2 teaspoons dried thyme, crushed
1. Preheat oven to 375°F.
2. Cut each potato lengthwise into 6 wedges. Place in a large MACK FARMS/SOUTH FLORIDA
bowl, add oil and stir until potatoes are well coated. POTATO GROWERS EXCHANGE
3. In a small bowl, combine Parmesan, salt, pepper, garlic powder Florida Fresh Potato Bake 
and thyme.Sprinkle mixture on potatoes and stir until potatoes 6-8 medium new-crop red potatoes
are well coated. 1 large sweet onion
4. Spread potatoes on a greased baking sheet and bake for 2 garlic cloves, minced
35-40 minutes, or until tender and golden brown.Turn potatoes 2 tablespoons virgin olive oil
once during baking. Makes 4-6 servings. 1 tablespoon salt
* Brands may vary by region; substitute a similar product. 1 teaspoon black pepper
1. Preheat oven to 425°F.
2. Wash and thinly slice potatoes, leaving skin on. Peel and slice onion.
3. Place potatoes, onions and garlic in a covered casserole dish. Drizzle
with olive oil; sprinkle with salt and pepper. Lightly toss together to
coat potatoes and onions.
4. Cover casserole and bake for 45-60 minutes, or until potatoes are
fork tender. Makes 4 servings.
Tip: For variety, add chopped rosemary, tarragon or parsley.

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Side Dishes I

BASIN GOLD KING PAK

Potato Pancakes
Potato Casserole

2 pounds Basin Gold* russet potatoes, peeled and boiled 6 medium King Pak* white potatoes
Juice of 1 lemon 6 slices bacon
1 tablespoon olive oil 1 stick (1/ 2 cup) butter, divided
2 garlic cloves, minced 1 pint sour cream
4 eggs 1 cup shredded Cheddar cheese
1/ 2 cup biscuit mix 1 cup chopped green onions
1 1/ 2 teaspoons salt 1/ 2 cup seasoned bread crumbs
1/ 2 teaspoon pepper
1. Preheat oven to 350°F.
1 medium onion, chopped
2. Boil potatoes in their skins; peel and grate. Fry and crumble bacon.
Garnishes: caviar, finely chopped red onion,
chopped yolks of hard-boiled eggs, sour cream Melt half of butter.
3. In a large bowl, combine potatoes, bacon, melted butter, sour cream,
1. Grate potatoes into a bowl. Stir in lemon juice, olive oil and garlic.
cheese and green onions. Place in a buttered 9-by-13-inch pan.Top with
2. Beat eggs in a large bowl; stir in biscuit mix, salt and pepper.
bread crumbs and dot with remaining butter.
Add onions and the potatoes. Purée in a food processor.
4. Bake for 30 minutes, or until it is heated through and the top is
3. Heat a nonstick frying pan on medium-high. Spoon pancake
browned. Makes 12 servings.
mixture into the hot skillet in 2-inch rounds. Cook until golden brown; * Brands may vary by region; substitute a similar product.
turn pancakes, press with the spatula, and cook until golden brown.
Serve with garnishes. Makes 48 pancakes.
Serving suggestion: As an alternative for brunch, serve the potato
pancakes with applesauce.
* Brands may vary by region; substitute a similar product.

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CABOT CREAMERY STAR FINE FOODS

Macaroni and Cheese
Olive and Ricotta Torte

2 cups small elbow macaroni 4 tablespoons extra-virgin olive oil, divided
3 tablespoons butter 3 tablespoons plain bread crumbs
3 tablespoons all-purpose flour 2 15-ounce cartons ricotta cheese
1/ 4 teaspoon dry mustard 1/ 2 cup shredded Parmesan cheese

Pinch of ground red pepper (cayenne) 4 eggs

1 dash Worcestershire sauce 5 ounces Star* Spanish green olives, drained and sliced
2 cups whole milk, heated 1 14 1/ 2-ounce can diced tomatoes with herbs
4 cups grated Cabot* Vintage Choice or Private Stock Cheddar, divided 3 tablespoons balsamic vinegar
1/ 2 cup buttered bread crumbs 1 tablespoon Star* capers, drained
1. Preheat oven to 350°F. Cook and drain macaroni according to 1. Preheat oven to 350°F.
package directions. 2. Coat an 8-inch round cake pan with 1 tablespoon olive oil.
2. Butter a 2 1/2-quart baking dish or coat with nonstick cooking spray. Coat with bread crumbs.
3. Melt butter in a large saucepan over medium heat. Sprinkle flour into 3. In a bowl, mix cheese, eggs and olives. Spread evenly in the
butter and whisk constantly until you have a thick, smooth paste with a prepared pan. Bake for 1 1/ 4 hours. Cool to room temperature.
nutty aroma, about 5 minutes. 4. For the sauce, combine tomatoes, 3 tablespoons olive oil,
4. Add mustard, red pepper and Worcestershire. Gradually whisk in milk, vinegar and capers.
stirring until sauce thickens and returns to a simmer. 5. Invert the baked torte onto a plate. Cut into wedges and top
5. Reduce heat to low. Add 3 cups of cheese; stir until melted. Stir in with sauce. Serve with greens, if desired. Makes 6-8 servings.
macaroni. Pour into baking dish. Sprinkle with remaining cheese and * Brands may vary by region; substitute a similar product.
then crumbs. Bake for 20 minutes, or until golden on top and bubbling
throughout. Makes 8 servings.
* Brands may vary by region; substitute a similar product.

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Side Dishes I

LINDSAY MONTEREY MUSHROOMS

Spicy Pinto Beans with Olives
Rosemary Chicken and
2 garlic cloves, minced Mushroom Kabobs

2 teaspoons olive oil 1 garlic clove, minced
2 16-ounce cans pinto beans, rinsed and drained 2 tablespoons olive oil
1/ 2 cup chunky salsa 2 tablespoons finely chopped onion
1 teaspoon ground cumin 3 tablespoons finely chopped rosemary
1 6-ounce can Lindsay* Pitted Ripe Olives 2 whole boneless, skinless chicken breasts, cut in 1/ 2-inch strips
1/ 4 cup shredded Monterey Jack or Mexican-blend cheese 12 large Monterey* Clean N Ready White Mushrooms
2 tablespoons chopped cilantro 12 cherry tomatoes
12 asparagus spears, cut in half
1. Cook garlic in oil in a medium saucepan over medium heat for 1 minute.
6 metal kabob skewers
Add beans, salsa and cumin; cook for 3 minutes, or until heated through.
2. Drain olives; cut crosswise in halves and stir into bean mixture. Simmer 1. Combine garlic, olive oil, onion and rosemary in a bowl. Stir in chicken
for 2 minutes, or until heated through. strips and marinate for 1 hour.
3. Transfer to a serving dish; top with cheese and cilantro. Makes 6 servings. 2. Preheat grill.
* Brands may vary by region; substitute a similar product. 3. Remove chicken from the marinade and save the juices.Thread chicken
strips, mushrooms, tomatoes and asparagus onto the skewers.
4. Place skewers on the top rack of the grill; cook, brushing occasionally
with the reserved marinade, for 10-15 minutes, or until the chicken is
cooked. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.

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I Side Dishes

HANNAH INTERNATIONAL 1. Boil ziti in salted water until al dente; drain pasta and place in a bowl.
Bruschetta Italiano
2. Open Bruschetta and pour over warm pasta, stirring to blend.
1 pound ziti 3. Sprinkle with Parmesan. Makes 4-6 servings.
1/ 2 teaspoon salt Tip: Use Bruschetta to spice up pizza, pasta, burgers,
1 39-ounce jar Hannah* Bruschetta chicken or fish.
1/ 2 cup grated Parmesan cheese * Brands may vary by region; substitute a similar product.

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Side Dishes I

WALLACE FARMS, SKAGIT VALLEY’S HANSEN’S BEVERAGE

BEST PRODUCE AND VALLEY PRIDE Thai-Style Couscous

Pacific Rim Potato and Veggie Stew
1 can Hansen’s* Mandarin Lime Soda
12-14 small Washington 1 small red onion, 1 14 1/ 2-ounce can diced tomatoes, undrained
red potatoes cut in 1/4-inch strips 1/ 2 teaspoon red pepper flakes
(2-2 1/ 2 pounds), halved 1 tablespoon chopped garlic 1/ 2 teaspoon dried mint flakes
1 14-ounce can chicken broth 2 tablespoons cornstarch 1large garlic clove, crushed
1 14-ounce can coconut milk 2 tablespoons soy sauce 10 ounces quick-cooking couscous
(unsweetened) 1 cup 1/4-inch-sliced celery 1 tablespoon toasted sesame oil
2-inch piece ginger, with skin, cut 1 cup 1/4-inch-sliced carrots 1 tablespoon lime juice
in 1/4-inch slices
1 red bell pepper, diced 1 tablespoon soy sauce
1 teaspoon Thai yellow
curry paste, optional 1 1/ 2 cups sugar snap or 2 green onions, minced
1/4 teaspoon red pepper flakes
snow peas 1/ 2 cup cilantro, snipped
Garnishes:chopped cilantro,sliced
1 stalk lemongrass, green onions, lime wedges, 1. Combine soda, diced tomatoes, red pepper flakes, mint and garlic in a
split and cut in 2-inch pieces soy sauce, Asian hot sauce large saucepan. Bring to a boil, remove from heat and stir in couscous.
1. In a large pot,combine the first 9 ingredients. Cover and let stand 10 minutes.
Bring to a simmer, cover tightly, and simmer 2. In a small bowl, combine sesame oil, lime juice, soy sauce, green onions
until potatoes are three-quarters done, about and cilantro; set aside.
10 minutes. 3. Uncover couscous, fluff with a fork and stir in contents of the bowl.
2. Whisk cornstarch into soy sauce and stir into the Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
stew.Add celery,carrots and bell pepper.Return to
a simmer,cover and cook until vegetables are
almost tender,5-6 minutes,adding
Chef and culinary diva Kathy Casey
peas during the last 2 minutes. is the owner of Kathy Casey Food
3. Sprinkle with cilantro and Studios and Dish D’ Lish at the Pike
green onions. Pass remaining Place Market.Casey pens the monthly
column “Dishing” for the Seattle
garnishes. Makes 6-8 servings. Times and is the author of Dishing
Kathy Casey Food Studios. with Kathy Casey.For more informa-
tion, visit www.KathyCasey.com.

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PREMIO 1. In a large skillet, sauté sausage, onions and celery, breaking up sausage
Sausage Stuffing
with a fork as it cooks.
6 links Premio* Mild Italian Sausage, casing removed 2. When sausage is done, add stuffing mix and enough of the chicken broth
2 medium onions, chopped for the desired consistency. (Do not pour off drippings.) Blend thoroughly.
2 stalks celery, diced or chopped 3. Stuff bird loosely and follow cooking instructions for the bird. Makes
1 16-ounce package stuffing mix enough to stuff a 14- to 16-pound bird.
2 cups chicken broth or hot water *Brands may vary by region; substitute a similar product.

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Side Dishes I

MANN’S GRIMMWAY FARMS

Stringless Sugar Snap Pea Jubilee
Roasted Carrots

2 cups Mann’s* Stringless Sugar Snap Peas 2 pounds Grimmway Farms* baby carrots
1/ 2 cup peeled orange slices 1/4 cup olive oil
1/ 2 cup sliced strawberries 1 1/4 teaspoons salt
1/ 4 cup poppy seed dressing, your favorite brand 1/ 2 teaspoon freshly ground black pepper
1/ 4 cup slivered almonds 2 tablespoons minced fresh dill or parsley
1. Bring 2 quarts of water to a boil. Plunge sugar snap peas into boiling 1. Preheat oven to 400°F.
water; cook for 45 seconds. Drain and immediately plunge into ice water 2. Toss carrots in a bowl with olive oil, salt and pepper.Transfer to a sheet
for 2 minutes. Drain. pan in 1 layer and roast for 30 minutes, or until browned and tender.
2. Place snap peas in a bowl. Add orange slices and strawberries. 3. Toss carrots with minced dill or parsley. Makes 6-8 servings.
3. Add poppy seed dressing and toss gently. Sprinkle almonds on top. * Brands may vary by region; substitute a similar product.
Makes 4 servings.
Tip: This dish is perfect for bridal or baby showers, Easter or Mother’s Day
brunch, or a barbecue.
* Brands may vary by region; substitute a similar product.

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WEST COAST VEGETABLE/ W ILSON B ATIZ

BLAND FARMS Tomato Gratin

Whole Sweet Onions with 6 tablespoons olive oil
Sweet Pea Dressing
2 onions, sliced
4 medium to large Bland Farms/West Coast Vegetable* 2 red or green bell peppers, seeded and sliced into rounds
Vidalia or Panoche sweet onions, peeled and cored 2 eggplants, thinly sliced
1 10-ounce box frozen sweet peas 1 garlic clove, crushed
1/ 2 -1 cup sour cream Salt and freshly ground pepper
1/ 2 -1 teaspoon sugar 2 pounds small zucchini, sliced into rounds
Fresh herbs for garnish 2 pounds WilsonBatiz* tomatoes, sliced
4 pinches of dried savory and thyme, mixed
1. Drop onions into boiling water for 5 minutes, or until as tender 1/ 2 cup freshly grated Parmesan cheese or fine bread crumbs
as desired. Lift onions from water and arrange on a platter. (or mixture of both)
2. Drop peas into the same water and cook until brightly colored
and as tender as desired. Drain well. 1. Preheat oven to 350°F. Heat 3 tablespoons olive oil in a large frying
3. In a bowl, mix sour cream with sugar to taste. Gently fold in peas. pan over medium heat. Add onions and brown slightly. Add peppers,
4. Fill onions with sweet pea dressing and garnish with fresh herbs eggplant, garlic, and salt and pepper to taste; cook gently, stirring
of your choice. Makes 4 servings. occasionally, until softened.
* Brands may vary by region; substitute a similar product.
2. Place the cooked vegetables in a 9-by-13-inch baking dish. Arrange
zucchini and tomato slices on top in overlapping rows. Sprinkle with
savory and thyme, salt and pepper to taste, and 2 tablespoons olive oil.
Bake for 30 minutes.
3. Sprinkle with Parmesan and remaining olive oil. Bake for 15 minutes.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.

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Entrées
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TYSON
Beef Tenderloin Steaks with
Blue Cheese Topping

2 tablespoons cream cheese, softened
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash of ground white pepper
4 Tyson* beef tenderloin steaks, cut 1 inch thick (about 1 pound)
1 large garlic clove, halved
1/2 teaspoon salt
MARIANI
2 teaspoons chopped fresh parsley Black Magic Beef Steaks with
1. Preheat broiler. Balsamic Dried Plum Sauce 
2. Combine cream cheese, blue cheese, yogurt, minced onion and white 4 beef tenderloin steaks, cut 1 inch thick
pepper in a small bowl. Set aside. Rub steaks with garlic.Wash hands. 1 teaspoon coarsely ground black pepper
3. Place steaks on a rack in a broiler pan so the surface of the beef is 2-3 1 cup (about 6 ounces) coarsely chopped
inches from the heat. Broil, turning once, 13-15 minutes for medium-rare Mariani/Kirkland Signature dried plums
2/ 3 cup beef broth, divided
to medium (internal temperature 150°F to 160°F). About 1-2 minutes 1/ 2 cup finely chopped green onions, white part only
before steaks are done, spoon cheese mixture evenly over steaks. 1/ 3 cup balsamic vinegar
Broil until cheese is bubbling.
1 teaspoon cornstarch
Serving suggestion: Season with salt and sprinkle with parsley. 1/ 4 cup finely chopped green onion tops
Serve with a crisp green salad and crusty bread. Refrigerate leftovers.
Makes 4 servings. 1. Season steaks with pepper. Grill, uncovered, over medium (ash-covered)
* Brands may vary by region; substitute a similar product. coals 13-15 minutes for medium-rare to medium, turning occasionally.
2. In a medium saucepan, combine dried plums, 1/ 3 cup beef broth, green
onions (white part) and vinegar. Bring to a boil, reduce heat and simmer
for 5 minutes.
3. In a small bowl, combine remaining beef broth and cornstarch,
stirring to dissolve; stir into the sauce. Cook until thickened and bubbly,
stirring occasionally.
4. Place the steaks on a serving platter. Spoon the sauce over the steaks;
sprinkle with green onion tops. Makes 4 servings.

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Entrées I

EXCEL BEEF EMMBER CLASSIC

Bistro-Style New York Strip Steaks
Sliced Roast Beef Tex-Mex
2 teaspoons chopped fresh rosemary Fajita Skillet

2 teaspoons chopped fresh thyme 3/4 cup prepared fajita sauce

2 teaspoons salt 3 ounces sliced mushrooms, grilled

2 teaspoons pepper 3 ounces sliced onion, grilled
4 Excel Beef* 10-ounce New York strip steaks 20 ounces Emmber Classic* Sliced Roast Beef Top Round
4 ounces shallots 2 ounces deep-fried tortilla strips
4 ounces prepared demi-glace 1 cup diced avocado
16 ounces frites (French fries) 4 teaspoons chopped cilantro
4 ounces salad greens
1. Combine fajita sauce, mushrooms and onions in a bowl.
2 tablespoons prepared vinaigrette
2. Cut sliced roast beef into 1-inch strips. Heat on a flat grill until warm.
1. Combine rosemary, thyme, salt and pepper. Sprinkle half of herb 3. Heat a cast-iron skillet until smoking. Place the vegetable mixture in
mixture on steaks; reserve remaining mixture. the skillet, top with roast beef, and garnish with crispy tortilla strips,
2. Grill or sauté steaks until cooked to desired doneness. avocado and cilantro. Serve immediately. Makes 4 servings.
3. For sautéed steaks, slice shallots and cook in the pan drippings until * Brands may vary by region; substitute a similar product.
golden brown and soft. Stir in demi-glace, bring to a simmer and adjust
seasoning. For grilled steaks, cut shallots in thicker slices and grill. Place
demi-glace in a saucepan, bring to a simmer and stir in grilled shallots.
4. To make frites, deep-fry potato strips in 360°F oil until golden brown.
Toss with the reserved herb mixture.
5. Place salad greens in a bowl and toss with vinaigrette.
6. Top each steak with sauce and seasoned frites. Serve with salad.
Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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SWIFT 2. Meanwhile, place butter, sun-dried tomatoes and pesto in a food processor
Grilled Strip Steaks with or blender. Cover and process until almost smooth.
Tomato-Pesto Glaze
3. Remove steaks from the grill; season to taste with salt and pepper. Spread
the glaze over the hot steaks. Makes 6 servings.
6 Swift Premium Beef Top Loin (New York) Steaks, 1 inch thick
1/4 cup butter, softened
Swift tip: To broil, place steaks on a rack in a broiler pan so the surface of
the beef is 3-4 inches from the heat. Broil 13-17 minutes for medium-rare to
2 tablespoons coarsely chopped oil-packed sun-dried tomatoes
medium doneness, turning once.
2 tablespoons prepared basil pesto
Salt and pepper
1. Place steaks on a grid over medium, ash-covered coals.Grill, uncovered,
for 15-18 minutes for medium-rare to medium doneness, turning once.

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BRAWLEY BEEF 1. Preheat oven to 350°F.

Bacon-Wrapped Tenderloin
2. Clean tenderloin by removing all silver skin. Combine oil and mustard and
spread evenly over tenderloin. Stir together shallots, garlic and thyme in a
1 choice Brawley Beef * tenderloin
1 tablespoon vegetable oil small bowl; rub onto tenderloin. Season to taste with salt and pepper.Wrap
2 tablespoons whole-grain mustard bacon around tenderloin and tie with butcher’s twine.
2 tablespoons chopped shallots 3. Sear the roast in a large pan over medium heat, turning often to ensure
1 tablespoon chopped garlic even browning. After the bacon has been rendered, place the meat on a rack
1 tablespoon chopped fresh thyme and roast for 15-20 minutes, or until the internal temperature is 130°F.
Kosher salt 4. Remove roast from the oven and let rest for 5-10 minutes. Remove string,
Freshly ground black pepper slice meat and serve. Makes 6 servings.
15 thick slices bacon This recipe was created at the Park Hyatt Carmel, Highlands Inn.
* Brands may vary by region; substitute a similar product.

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AUSTRALIAN LAMB 2. To make orzo salad, cook pasta according to package directions and drain
Honey and Garlic Lamb Rack well. Let cool slightly, then transfer to a large bowl and add the remaining
with Orzo Salad
ingredients.Toss well and season to taste.
3. Take the meat from the marinade and pat dry. Place the marinade in a
2 Frenched racks of Australian lamb
small pan and bring to a boil. Reduce heat and simmer until liquid is starting
MARINADE Juice and grated peel of 1 lemon
to thicken to a glaze. Keep warm.
1 1/2 cups red wine 2 tablespoons extra-virgin olive oil
4. Heat a barbecue or grill to medium-high and cook the lamb until internal
2 tablespoons honey 1/4 cup chopped black olives

3 garlic cloves, crushed Kernels cut from 2 ears fresh corn temperature is 135-140°F (about 10-12 minutes each side).Let rest for 5 minutes.
1 tablespoon fresh thyme leaves 1/4 cup chopped cilantro 5. Spoon orzo salad onto a large platter and place the whole racks on top; or
1/4 cup chopped parsley separate the lamb into chops and serve on individual plates.Spoon the glaze over
ORZO SALAD
Salt and freshly ground pepper the chops and serve with a green salad.Makes 4-6 servings.
1 pound orzo pasta
to taste Tip: Salad can be made 2-3 hours ahead and served cold with the lamb.
1. Make 4 shallow slashes,about 1/2 inch deep,down the meat side of each rack.
Combine the marinade ingredients and mix well.Pour marinade into a large,flat
glass or ceramic dish.Add the lamb,turning to coat all sides and brushing into the
slashes.Marinate,meat side down,for 2-3 hours or overnight in the refrigerator.

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Entrées I

AUSTRALIAN LAMB 1. Place lamb in a shallow ceramic or glass casserole dish.Combine the marinade
Barbecued Lamb Leg with Grilled ingredients and pour over the lamb.Cover and refrigerate for 2-3 hours or overnight,
Vegetables and Pesto Dressing
turning over once or twice during that time.Discard marinade.
2. Preheat a hooded barbecue to medium-high.Place the lamb on the grill and
1 whole boneless leg of Australian lamb, butterflied* and trimmed
sear on all sides for 1-2 minutes to brown. Reduce heat to medium, pull down
MARINADE PESTO DRESSING the hood and cook lamb, turning once or twice, about 10-15 minutes on each
1 cup red wine 1/3 cup dry-roasted or
side, or until internal temperature is 135-140°F in the thickest part of the leg.
1/4 cup olive oil blanched almonds
1 cup chopped Italian parsley Remove from the grill and transfer to a plate. Cover loosely with foil and let
2 garlic cloves, crushed
1/2 cup chopped fresh basil rest for 10 minutes before slicing.
2 teaspoons dried oregano
2 teaspoons dried basil 1/4 cup extra-virgin olive oil 3. While the lamb is resting,brush the vegetables with oil and grill until lightly
Freshly ground black pepper 1 tablespoon lemon juice browned and tender.Arrange on a large platter with the sliced lamb.
2 tablespoons soft goat or 4. To make the pesto dressing, place almonds, parsley, basil, oil and lemon juice
GRILLED VEGETABLES feta cheese in a food processor and process to a coarse paste. Add cheese and process just
Halved red bell peppers,sliced
eggplant and zucchini, to combine. Makes 6-8 servings.
portobello mushrooms * To butterfly the lamb,remove netting and open out the leg to make as flat as pos-
and asparagus sible.With a meat mallet or rolling pin,gently pound to an even,desired thickness.
Olive oil

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AUSTRALIAN LAMB 1. Place the crust ingredients in a small blender (or coffee grinder in small
Herb-Crusted Lamb Loin Chops batches) and process to combine.Cover the chops with Dijon mustard.Tip crust
with Tomato Mint Salad
ingredients onto a plate and press chops firmly onto mixture to coat both
sides.Cover with plastic and refrigerate for 10 minutes to set crust.
8 Australian lamb loin chops TOMATO MINT SALAD
2. Combine salad ingredients and set aside.
1-2 tablespoons Dijon or 1 pint cherry tomatoes, halved
coarse-grain mustard 3. Heat a nonstick or cast-iron pan to medium and add enough oil to coat.
8-10 pitted green olives, sliced
Olive oil 1/4 cup sliced fresh mint leaves
Add chops and cook for 3-4 minutes on each side,or until cooked as desired
Lemon wedges (suggested internal temperature of 145°F) and the crust is crisp and browned.
1 tablespoon wine vinegar
Serve with the salad and lemon wedges.A green salad and the rest of the
HERB CRUST Salt and freshly ground pepper
1/2 cup fresh bread crumbs or to taste baguette are the perfect match for this dish.Makes 4 servings.
diced baguette
4 large leaves fresh basil
1 tablespoon grated
Parmesan cheese
1 tablespoon pine nuts, optional

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Entrées I

PLUME DE VEAU PLUME DE VEAU

Veal and Peppers
Veal Marsala

1 large red bell pepper, seeded and sliced 2 tablespoons butter
1 large green bell pepper, seeded and sliced 2 tablespoons olive oil
1 onion, minced 1-1 1/ 2 pounds Plume De Veau* veal scaloppine
1 tablespoon minced garlic All-purpose flour
1 5 1/ 2-ounce can low-sodium V8 juice Salt and pepper
1/4 cup red wine Dash of ground ginger
Pinch of dried thyme 1/ 2 cup Marsala wine

Pinch of red pepper flakes 1/4 cup chicken broth

Pinch of Italian seasoning 3 tablespoons chopped fresh parsley

Salt and pepper to taste
1. Heat butter and oil in a skillet over medium heat. Dredge veal in flour
1 pound Plume De Veau* veal cut for stew
and brown quickly in the skillet. Season to taste with salt, pepper and
1. In a soup pot,combine bell peppers,onion,garlic,V8,wine and seasonings. ground ginger.
Place veal on top. 2. Pour Marsala over veal and continue cooking until wine is reduced by
2. Bring to a boil, reduce heat, cover and simmer for 7 hours, or until veal half. Turn scaloppine once during this time.When the wine is reduced
is tender. Makes 4 servings. and the meat is tender, remove the scaloppine to a hot platter.
* Brands may vary by region; substitute a similar product. 3. Add chicken broth to the pan. Bring to a boil and add parsley.
Pour juices over the meat. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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I Entrées

PLUME DE VEAU RICHMOND NEW ZEALAND

Grilled Veal Chops with Tarragon
FARM FRESH
4 Plume De Veau* veal loin or rib chops, cut 3/ 4 inch thick Beef Disks

1/ 2 cup chicken broth
1 pound Kirkland Signature ground beef
3 teaspoons chopped fresh tarragon, divided 1 teaspoon salt
1 teaspoon kosher salt 3 tablespoons water
1/4 teaspoon pepper
1. Place all ingredients in a food processor and chop until a coarse, sticky
1. Place veal chops in a shallow dish with the chicken broth. Cover and paste forms, about 1 minute.
refrigerate for 30 minutes. Drain chops, discarding broth. 2. Spread the mixture on a sheet of plastic wrap and shape into a cylinder
2. Preheat grill to medium. Combine 1 1/ 2 teaspoons of the tarragon, 1 1/ 2 inches in diameter.Twist ends of plastic wrap to seal. Freeze for about
salt and pepper. Rub veal with the tarragon mixture. 10 minutes.
3. Grill chops, turning once, for 10-12 minutes, or until cooked to taste. 3. Unwrap and carefully slice into 1/ 2-inch disks; immediately sear in a hot
Serve chops garnished with the remaining 1 1/ 2 teaspoons tarragon. oiled frying pan. Remove to a plate.
Makes 4 servings. 4. The disks will now be quite resilient.You can add them to any kind of
* Brands may vary by region; substitute a similar product. simmer sauce—they make an excellent curry. Heat for 5 minutes in the
sauce and serve over rice. Or brush with your favorite glaze and cook for
1 minute on the grill. Makes about 20 disks.

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Entrées I

TYSON thermometer in the thickest part.Wash hands. Roast pork for 1-1 1/2 hours,
Pork Roast Tangerine
or until done (internal temperature 155°F).
3. Meanwhile, rinse tangerine; remove and reserve peel.Section tangerine;
1 tablespoon dry mustard
set aside.Remove white membrane from peel and cut about 2 tablespoons
1 teaspoon salt
1/4 teaspoon pepper
julienne strips.Combine julienned peel and 1 cup water in a small saucepan.
Bring to a boil; reduce heat and simmer for about 15 minutes.Drain.
1 Tyson Fresh Boneless Pork Loin Roast, about 3 pounds
1 tangerine or orange 4. Combine tangerine juice and honey in a small saucepan. Mix together
1 cup tangerine juice or orange juice cornstarch and 1 tablespoon water, and stir into juice-honey mixture. Cook
1/4 cup honey over medium heat until thickened and bubbly, stirring constantly. Add butter
1 tablespoon cornstarch and cooked peel; cook until butter melts, stirring constantly.
2 tablespoons butter Serving suggestion: Slice the pork roast and arrange on a serving platter.
Garnish with tangerine sections and spoon sauce over all.Serve with sour cream
1. Preheat oven to 325°F.
mashed potatoes and glazed baby carrots.Refrigerate leftovers.Makes 12 servings.
2. Combine mustard, salt and pepper in a small bowl. Rub roast with the
mixture. Place roast on a rack in a shallow roasting pan; insert a meat

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I Entrées

CLASSICO HEINZ
Pork Medallions Arrabbiata
Hot and Sweet Barbecue Sauce

8 ounces penne rigate pasta 1 1/3 cups Heinz Tomato Ketchup
2 tablespoons olive oil 1/4 cup Heinz* Apple Cider Vinegar

1 onion, cut in wedges 2 tablespoons Heinz* 57 Sauce or Worcestershire Sauce

1/ 2 green bell pepper, cut in strips 1 10- to 12-ounce jar orange marmalade
1/ 2 red bell pepper, cut in strips 1-2 teaspoons chili powder
1 pound pork tenderloin, cut in 1/ 2-inch slices
1. Combine all ingredients in a small saucepan and mix well.Cook over low
2 garlic cloves, finely chopped
heat until heated through and blended.
1 32-ounce jar Classico* Tomato Basil Pasta Sauce
1/4 teaspoon dried thyme 2. Brush the sauce on chicken, pork or beef during the last 5-10 minutes
1 teaspoon red pepper flakes of grilling time. Bring any remaining sauce to a boil to serve with the
meat. Makes 2 2/3 cups.
1. Cook pasta according to package directions;drain.Set aside and keep warm. * Brands may vary by region; substitute a similar product.
2. Heat olive oil in a skillet over medium heat.Cook onion and bell peppers
until tender, stirring frequently. Remove vegetables from the skillet and
set aside.
3. Add pork and garlic to the pan. Cook until the pork is browned on both
sides. Add pasta sauce, thyme and red pepper flakes. Bring to a simmer.
Simmer for 10 minutes, or until the pork is tender, stirring occasionally.
4. Add the vegetables. Cook until heated through. Serve with the hot
pasta. Makes 8 servings.
* Brands may vary by region; substitute a similar product.

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Entrées I

PREMIO Salt and freshly ground black pepper

Italian Sausage with Fusilli, 1 pound fusilli, cooked until al dente and drained
White Beans and Escarole
3/4 cup grated Romano cheese

1/4 cup olive oil 1. Heat oil in a large heavy-bottomed sauce pot. Add onions and sauté until
1 1/2 cups onions cut in 1/2-inch dice soft, 5-8 minutes. Add garlic and cook gently for 2-3 minutes. Add bay leaves.
10 garlic cloves, thinly sliced 2. Raise heat to high. Add escarole and stir until wilted. Stir in chicken broth
2 bay leaves and cook, uncovered, until reduced by a third. Add sausage and beans; season
1 large head escarole, trimmed of tough parts, to taste with salt and pepper.
washed and torn in 2-inch squares 3. Simmer for 15-20 minutes, loosely covered. Combine with cooked pasta.
2 cups chicken broth
Serve with grated cheese and ground black pepper. Makes 6-8 servings.
8 links Premio* Mild Italian Sausage,
*Brands may vary by region; substitute a similar product.
cooked according to package directions and quartered
1 1/2 cups cooked cannellini beans

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I Entrées

KIRKLAND SIGNATURE/CARANDO P RAIRIE F RESH

Spiral-Sliced Ham with Warm Pork Roast with Applesauce Salsa

Maple-Apple Salsa
APPLESAUCE SALSA
1 Kirkland Signature/Carando* Hickory-Smoked Spiral-Sliced Ham 2 cups applesauce
1/ 2 cup butter 1 cup tomato-based hot salsa
4 medium cooking apples, cored and chopped 2 Granny Smith apples, chopped
1 cup walnut pieces, toasted 1 tablespoon cider vinegar
1/ 2 cup pure maple syrup 1 tablespoon ground cinnamon
1/ 2 teaspoon ground cloves
1. Heat ham according to package directions. 1/ 2 cup raisins
2. Melt butter in a large skillet. Add apples and stir-fry over high heat
3- to 4-pound Natural PrairieFresh Premium Boneless Pork Loin
until tender-crisp. Stir in walnuts and syrup; heat through. Ladle over ham
2 tablespoons brown sugar
slices to serve. Makes about 10 servings.
2 tablespoons red wine vinegar
* Brands may vary by region; substitute a similar product.
1 teaspoon ground nutmeg
1/ 4 teaspoon salt

1. Combine the salsa ingredients and blend well. Refrigerate overnight.

2. Preheat oven to 350°F. Score the top of the pork loin and place in a
shallow pan.
3. Mix brown sugar, vinegar, nutmeg and salt. Rub mixture over pork loin.
4. Roast for 1 1/ 2 hours, or until internal temperature is 160°F. Let loin rest
for 10 minutes before slicing. Serve with Applesauce Salsa.
Makes 6-8 servings.

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Entrées I

SWIFT peel the thin sheet off.Cut each rack in half crosswise.Season to taste with salt
Chinese Sesame Pork Back Ribs
and pepper.
2. Combine hoisin sauce, brown sugar, lemon juice, ginger, sesame oil and
3 slabs Swift Natural Pork Back Ribs (about 7 pounds)
garlic in a small bowl; reserve.
Salt and pepper
2 7- to 8-ounce jars hoisin sauce 3. Prepare grill for indirect grilling.Place ribs on a grid over a drip pan
1/3 cup packed brown sugar (or over unused burners for gas grills).Grill,covered,for 1 1/2 hours,or until
1/3 cup fresh lemon juice tender,brushing with the reserved sauce during the last 5-10 minutes.Garnish
2 tablespoons minced fresh ginger with cilantro and sesame seeds.Makes 6 servings.
1 1/2 tablespoons toasted sesame oil Swift tip:Preheat oven to 325°F. Place seasoned ribs in 1 large or 2 small roasting
1 tablespoon minced garlic pans; cover tightly.Roast for 1 1/4-1 1/2 hours, or until fork tender.Remove ribs
Chopped cilantro, optional from oven.Increase oven temperature to 375°F. Pour off drippings.Brush ribs
Toasted sesame seeds, optional with sauce; return to oven and cook until glazed, about 10-15 minutes.
1. Remove the thin,papery membrane from the back side of each pork back-rib
rack.Slide the tip of a small knife under at the third rib and loosen until you can

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SMITHFIELD 1. With heel of hand, gently press each pork medallion to 1-inch thickness;
Pork Tenderloin Medallions with lightly sprinkle both sides with cayenne to taste. Heat butter in a nonstick
Raspberry Sauce
skillet over medium-high heat; add pork medallions and cook for 3-4 minutes
on each side.
1 Smithfield* whole pork 2 tablespoons red wine vinegar 2. Meanwhile,in a small saucepan stir together preserves,vinegar,horseradish,
tenderloin, about 1 pound, 1/ 2 teaspoon prepared horseradish
cut in 8 crosswise pieces garlic,ketchup and soy sauce; simmer over low heat for 2 minutes,stirring
1 garlic clove, minced
Cayenne pepper occasionally; keep warm.
1 tablespoon ketchup
2 teaspoons butter 1/ 2 teaspoon soy sauce
3. Place medallions on a serving plate. Spoon sauce over medallions and top
5 tablespoons with some kiwi slices. Garnish serving plate with remaining kiwi slices and
2 kiwi fruit, peeled and thinly sliced
red raspberry preserves 1/ 2 pint fresh raspberries raspberries. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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REYNOLDS 1. Preheat oven to 425°F. Line a 10-by-15-by-1-inch pan with foil.

Apple-Stuffed Pork Chops
2. Prepare stuffing mix according to package directions. Stir in apple
and cranberries.
Reynolds Wrap Heavy Duty Aluminum Foil
1 6-ounce package stuffing mix for pork 3. Cut a pocket in each pork chop with a sharp knife. Place chops in the
1/ 2 cup chopped apple foil-lined pan; season with salt and pepper. Stuff each chop with 1/ 2 cup
1/ 4 cup sweetened dried cranberries of stuffing; press to flatten.
4 boneless center-cut pork chops, 1 1/ 4 inches thick 4. Bake for 18-20 minutes; remove from oven. Preheat broiler. Mix brown
1/ 2 teaspoon seasoned salt sugar and melted butter; brush onto chops. Broil 3-4 inches from the heat
1/ 4 teaspoon pepper for 5-8 minutes, or until browned. Makes 4 servings.
2 tablespoons packed brown sugar
1 tablespoon butter, melted

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KRAFT KRAFT
BBQ Pork Chops and Stuffing Dinner
Quick Chicken and Asparagus Risotto

1 small onion, sliced 1pound boneless, skinless chicken breast halves
1 small green bell pepper, sliced 1tablespoon oil
2tablespoons oil, divided 1 10 3/ 4-ounce can condensed cream of chicken soup
4 bone-in or boneless pork chops, 1/ 2 inch thick 1 1/ 3 cups milk
1 6-ounce package Stove Top* Stuffing Mix for Pork 2cups Minute White Rice, uncooked
3/ 4 cup Kraft* Thick ’N Spicy or Bull’s-Eye* Original Barbecue Sauce 1pound thin asparagus spears, cut in 2-inch pieces
Kraft 100% Grated Parmesan Cheese
1. Cook onion and pepper in 1 tablespoon oil in a medium skillet
on medium-high heat until tender-crisp; remove from skillet. 1. Cook chicken in oil in a large skillet on medium heat for 3 minutes a side,
2. Add remaining oil and chops to the skillet. Cook for 8-10 minutes, or until cooked through. Remove from skillet and set aside.
or until cooked through. Meanwhile, prepare stuffing according to 2. Add soup and milk to the skillet; bring to a boil.
package directions. 3. Stir in rice and asparagus.Top with chicken; cover. Cook on low heat for
3. Spoon onion mixture over chops.Top with barbecue sauce; cover. 5 minutes. Sprinkle with Parmesan before serving. Makes 4 servings.
Reduce heat to low and cook until sauce is thoroughly heated. Serve Kraft Kitchens tip: Asparagus spears should be bright green and free of
with stuffing. Makes 4 servings. blemishes. Choose stalks that are straight, uniformly sized (either all thick
Kraft Kitchens tip: Substitute Stove Top Cornbread Stuffing for or all thin) and firm.
Stuffing Mix for Pork.
* Brands may vary by region; substitute a similar product. ®

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Chicken
The Costco Way
The
versatile
One of Costco’s most popular food items is
its succulent rotisserie chicken, roasted fresh

rotisserie
daily in the warehouses. Costco member
Rhonda Barranco of Kahului, Hawaii, has
perfected the art of using this exceptional

chicken
chicken in a variety of recipes. For more
Costco rotisserie chicken recipes, see her
Web site, www.rhondas-recipes.com.

Sesame Chicken Salad Southwestern Chicken Salad

1 cup mayonnaise with Chipotle Caesar Dressing
1 tablespoon Asian sesame oil 1 cup mayonnaise 2 cups diced or shredded breast
1 tablespoon sugar or Splenda 1 tablespoon soy sauce meat from Kirkland Signature
1/ 8 teaspoon ground ginger, or 2 tablespoons minced fresh ginger
1 tablespoon brown sugar or Splenda rotisserie chicken
2 cups cubed breast meat from Kirkland Signature rotisserie chicken 1 tablespoon chicken broth 2 tomatoes, sliced
1/ 2 small head Napa cabbage, thinly sliced
2 teaspoons diced chipotle peppers 1/ 2 cup grated Parmesan cheese
2 green onions, chopped in adobo sauce (or just the sauce) 1 small (7- to 8 3/ 4-ounce) can
1 tablespoon sesame seeds, toasted 1 tablespoon lemon or lime juice corn, drained
1 large carrot, shredded 1 large head romaine lettuce, torn 1 cup black beans, optional
in bite-size pieces
1. Combine mayonnaise, sesame oil, sugar and ginger. Cover and
refrigerate for several hours. 1. Combine mayonnaise, soy sauce, brown sugar, chicken broth, chipotle
2. Place cabbage, carrots and green onion in a large bowl, and toss.Sprinkle peppers and lemon juice. Cover and refrigerate for up to 24 hours.
the chicken and sesame seeds on top of the salad. Serve with the dressing 2. Place lettuce, chicken, tomatoes and cheese in a large bowl.
right away. Makes 4 servings. Add dressing and toss.
Tip: Sprinkle the salad with fried noodles for added crunch. 3. Serve the corn and black beans in bowls on the table so you can add
them to the salad as you like. Makes 4 servings.
Curry Chicken Quiche
CRUST FILLING Chicken Enchiladas Verde
1/ 2 cup chopped onions 3-4 eggs 12 corn tortillas
1/ 4 cup butter 1 1/ 2 cups cream or half-and-half 4 cups shredded Kirkland Signature rotisserie chicken
2 1/ 2 cups crushed saltine crackers 2 cups shredded Monterey Jack 4 cups shredded Monterey Jack and Cheddar cheese
(1 package) and Cheddar cheese 4 7-ounce cans green (tomatillo) enchilada sauce
1/ 2 cup olive oil 2 cups cubed Kirkland Signature Sour cream
1 tablespoon curry powder rotisserie chicken
1-2 teaspoons curry powder 1. Preheat oven to 350°F.
2. Put tortillas in a zipper-lock bag (do not zip) and warm for about 1 minute
1. Preheat oven to 350°F. in the microwave.
2. To make the crust, crumble crackers in an 8 1/ 2-by-10-inch glass baking dish. 3. In a large glass baking dish, fill each tortilla with chicken and cheese; pour
Sauté onions in butter until softened. Add crackers, onion and curry mixing to about 1/ 4 cup of green sauce over the filling and roll up. Pour remaining sauce
the olive oil and toss gently . over the enchiladas and sprinkle with cheese.
3. Line the baking dish with cracker mix.Try to get the mix to stay on the sides. 4. Bake for 20 minutes, or until bubbling. Add a dollop of sour
4. To make the filling,beat eggs in a medium bowl.Add cream and combine well. cream to each serving. Makes 6 servings.
Stir in cheese, chicken and curry powder to taste. Pour over the cracker crumbs. Tip: Garnish with cilantro for company!
5. Bake for 30 minutes, or longer to brown. Makes 4-6 servings.
Tip: This can also be made without a crust.Just coat the pan with cooking spray.
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GOLD KIST FARMS

Chicken Cakes with
Chipotle Mayonnaise

1 1/ 2 pounds Gold Kist Farms* CHICKEN CAKES
boneless, skinless split 1/ 2 cup panko (Japanese
chicken breasts bread crumbs)
1/ 4 cup all-purpose flour 1/ 2 cup minced shallot
1 egg, lightly beaten 1 egg, lightly beaten
1/ 2 cup panko
2 tablespoons jalapeño
2 tablespoons olive oil pepper jelly, melted, cooled
CHIPOTLE MAYONNAISE 2 tablespoons minced
fresh cilantro
1 cup mayonnaise
Salt and pepper to taste BEE SWEET CITRUS
1 tablespoon lime juice
2 teaspoons minced shallot Chicken with Citrus Sauce 
1 teaspoon minced garlic 4 chicken breast halves with skin
1 teaspoon Chipotle 5 teaspoons ground cumin, divided
Chile Pepper** Salt and pepper
Salt 4 tablespoons olive oil, divided
3 garlic cloves, pressed
1. Place chicken in a single layer in a saucepan. Barely cover
1/ 2 cup chicken broth
with water; bring to a boil. Reduce heat, cover and simmer for 1/ 2 cup fresh Bee Sweet Citrus* orange juice
12-15 minutes, or until chicken is no longer pink inside. Drain, 1/ 2 cup fresh Bee Sweet Citrus* lemon juice
cool and finely chop (about 3 cups).
2 teaspoons grated Bee Sweet Citrus orange peel
2. Combine ingredients for Chipotle Mayonnaise in a small bowl. 2 teaspoons grated Bee Sweet Citrus lemon peel
Reserve 6 tablespoons for preparing chicken cakes. Refrigerate Bee Sweet Citrus fruit, sliced
remainder to serve with cakes. 1/ 2 cup fresh cilantro leaves
3. Mix chicken cake ingredients, including the reserved chicken
and Chipotle Mayonnaise. Divide into twelve 1/ 4-cup portions 1. Preheat oven to 425°F.
(or 1-2 rounded tablespoons per cake for appetizers). 2. Sprinkle each breast with 1 teaspoon cumin and salt and pepper to
4. Place flour, egg and panko in separate shallow dishes. Lightly taste; rub seasoning into skin.Heat 2 tablespoons oil in an ovenproof skillet.
coat both sides of each cake with flour, egg and then panko. Cover Brown chicken, skin side down, over medium-high heat.Turn chicken and
and refrigerate until ready to cook.The cakes can also be frozen place skillet in oven. Bake for 20 minutes, or until cooked through.
at this point and then thawed in the refrigerator before frying. 3. Remove chicken to a plate. Add remaining oil to drippings in skillet. Add
5. Heat oil in a nonstick skillet until very hot but not smoking. garlic and sauté briefly. Stir in broth, orange and lemon juice, orange and
Cook cakes, without crowding, until golden brown, about 3 minutes lemon peel, and remaining cumin. Cook to reduce to 1 cup.
per side; drain. Serve with Chipotle Mayonnaise. Makes 6 entrée 4. Pour sauce over chicken. Garnish with sliced citrus fruit and cilantro.
servings or 24-36 appetizers. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
*Brands may vary by region; substitute a similar product.
**Find Chipotle Chile Pepper in the spice section of a supermarket.
Or substitute 1 teaspoon adobo sauce from canned chipotle chiles.

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TARANTINO’S 1. Preheat oven to 350°F. Slice into the side of each chicken breast to
Italian Stuffed Chicken
create a pocket.
2. Sauté garlic and mushrooms in 1 tablespoon oil. Add Marsala and
6 boneless, skinless chicken breast halves
simmer until mushrooms have absorbed the wine. Set aside to cool.
1 tablespoon chopped garlic
1/2 cup sliced mushrooms 3. Add bread crumbs,spinach,green onions,basil,Parmesan,salt and pepper
1 tablespoon oil to the cooled mushrooms.Mix in sausage until everything is incorporated.
1/4 cup Marsala wine 4. Open the chicken breast pockets and fill with the stuffing. Dredge in
1/2 cup Italian seasoned bread crumbs seasoned flour and sauté in olive oil over medium heat until lightly browned.
1/2 cup blanched chopped spinach, squeezed dry Finish cooking in the oven for 15 minutes, or until chicken is firm to the touch
3 green onions, sliced and has an internal temperature of 160°F.
1/4 cup chopped fresh basil 5. Serve with a Marsala sauce or tomato sauce.This is also good
1 tablespoon grated Parmesan cheese served without a sauce if you so desire. Makes 6 servings.
1/4 teaspoon salt Recipe provided by Chef David Chenelle.
1/4 teaspoon pepper *Brands may vary by region; substitute a similar product.

8 ounces Tarantino’s* mild Italian sausage, casings removed

1/4 cup seasoned flour
1/4 cup light olive oil

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AMERICA’S KITCHEN MRS. DASH AND MOLLY McBUTTER

Chicken Pot Pie with Chicken and Rice Dinner Bundles

Tarragon Cream Sauce
4 sheets (12 by 18 inches) heavy-duty aluminum foil
1 tablespoon butter 4 4-ounce boneless chicken breasts
1 tablespoon flour 1 1/3 cups instant rice
1 cup half-and-half 12 thin slices red onion, diced
1 teaspoon dried tarragon or 2 teaspoons chopped fresh tarragon 12 thin slices red bell pepper, diced
1 chicken bouillon cube 1 small zucchini, cubed
3/4 teaspoon salt 4 teaspoons Molly McButter Natural Butter Sprinkles*
1/8 teaspoon pepper 4 teaspoons Mrs. Dash Original Seasoning Blend*
1 tablespoon sour cream 1 1/3 cups low-sodium chicken broth
America’s Kitchen Chicken Pot Pie, prepared according
to package directions 1. Preheat grill to medium-high.
2. Place foil sheets on a flat surface; turn up edges to form a lip.
1. Melt butter in a saucepan over low heat.Whisk in flour to make a roux. For each serving, place 1 chicken breast on a sheet of foil; arrange
2. Gradually add half-and-half, whisking thoroughly. Stir in tarragon, 1/3 cup rice around chicken.Top with 3 slices onion,3 slices bell pepper
bouillon cube, salt and pepper. Cook until smooth. Remove from heat and and 1/4 of the zucchini. Sprinkle with 1 teaspoon Molly McButter.
whisk in sour cream. 3. Double-fold top and one end of foil. Stir Mrs. Dash into chicken
3. Serve with chicken pot pie. Makes 6 servings. broth and pour 1/3 cup into each package. Fold end tightly, leaving
room for heat to circulate and rice to expand.
4. Place packets on the grill and cook for 12 minutes.
5. Open packets carefully and remove chicken to serving plates.
Stir rice and vegetables together and place on plates with chicken.
Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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TYSON 1. Sprinkle both sides of chicken with salt and pepper.Wash hands.
Chicken with Raspberry Sauce
2. Melt butter in a large nonstick skillet over medium-high heat.
Add chicken and cook for 3 minutes per side, or until browned.Transfer
4 Tyson Fresh Boneless, Skinless Chicken Breasts,
or 4 Tyson Individually Fresh Frozen Boneless, Skinless Chicken chicken to a plate; cover and keep warm.
Breasts without Rib Meat (see note) 3. Reduce heat to medium. Add onions to the skillet; cook, stirring, for
1/2 teaspoon salt 2-3 minutes, or until tender. Whisk in broth, jam and vinegar.
1/4 teaspoon pepper 4. Return chicken to the skillet. Cook 4 more minutes per side, or until
1 tablespoon butter done (internal temperature 170°F).
1/2 cup finely chopped onion
Serving suggestion: Serve chicken and sauce with cucumber slices
1/2 cup Tyson Chicken Broth
and long-grain and wild rice. Refrigerate leftovers. Makes 4 servings.
1/4 cup seedless raspberry jam
Note: To substitute Tyson Individually Fresh Frozen Boneless, Skinless
2 tablespoons raspberry vinegar Chicken Breasts, simply increase the cooking time by about one-third.

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I Entrées

YOSHIDA JENNIE-O TURKEY STORE

Gourmet Chicken
Sesame Turkey Stir-Fry

Nonstick cooking spray 3 tablespoons toasted sesame oil
1 1/2 pounds boneless, skinless chicken breasts 1/4 cup sesame seeds
3/4 cup Mr.Yoshida’s Original Gourmet Sauce 3 ounces (2/3 cup) cashews, halved or whole
2 large red bell peppers, cut in 1/ 2-by-2-inch strips
1. Coat a medium skillet with cooking spray and heat over medium heat.
2 large yellow bell peppers, cut in 1/ 2-by-2-inch strips
Add chicken,cover and reduce heat.Cook,turning several times,until nearly
2 large green bell peppers, cut in 1/ 2-by-2-inch strips
cooked through. 3 large leeks, diced
2. Drain liquid from the pan and return to the heat. Add Gourmet Sauce 1 1/ 2 pounds Jennie-O Turkey Store* Golden Roast Turkey Breast,
and turn chicken to coat evenly. Cook, covered, for 10 minutes, turning cut in 1/ 2-by-3-inch strips
chicken often to coat evenly. Salt and pepper
3. Remove cover and cook for 5 minutes to reduce sauce to a glaze. 8 cups cooked rice
Makes 4 servings.
1. Heat oil over medium heat in a large skillet or wok. Add sesame
seeds and cashews; stir-fry for 2-4 minutes, or until toasted.
2. Add peppers and leeks; stir-fry for 2-5 minutes. Stir in turkey and
cook for 3-6 minutes, or until vegetables are crisp-tender. Season to
taste with salt and pepper.
3. Serve over warm rice. Makes 8-10 servings.
Note: Jennie-O Turkey Store VIP Turkey Breast or Premium Seasoned
Turkey Breast can also be used.
* Brands may vary by region; substitute a similar product.

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Entrées I

KIRKLAND SIGNATURE 1. If using meat or poultry, cut in bite-size pieces.If using shrimp, cut in half
Ginger Stir-Fry
lengthwise.Place in a bowl with marinade; mix well.
2. Heat oil in a wok or large skillet over high heat. Add ginger and garlic and
8 ounces beef, pork, chicken, turkey or shrimp
1/4 cup oil
cook for 30 seconds. Add vegetables and meat, poultry or shrimp; cook for
2 minutes. Stir in nuts, remove from heat, and season with salt and pepper
2 tablespoons chopped fresh ginger
2 garlic cloves, cut in half to taste.
2 pounds Kirkland Signature Stir Fry Vegetables 3. Discard garlic and serve immediately. Serve over rice or noodles if desired.
1/4 cup roasted nuts (cashews, peanuts or almonds), optional Makes 4-6 servings.
Salt and pepper
MARINADE
Beef or pork – 1/4 cup dry red wine, 3 tablespoons soy sauce
Chicken, turkey or shrimp – 1/4 cup dry white wine,
3 tablespoons soy sauce

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I Entrées

FOSTER FARMS FOSTER FARMS

Thai Chicken with Basil
Crispy Chicken

4 Foster Farms* Boneless, Skinless Chicken Breast Fillets 6 cups cornflakes
1 teaspoon oil 1 tablespoon salt
1 1/4 cups chopped shiitake mushrooms 1 tablespoon pepper
1 large garlic clove, minced 8-10 pieces Foster Farms* bone-in chicken
1/ 8 teaspoon red pepper flakes (split breasts, drumsticks or thighs)
2 teaspoons grated lime peel 1 cup butter, melted
3 1/ 2 tablespoons oyster sauce 2 eggs, beaten
1/ 2 cup chopped basil
1. Preheat oven to 400°F.
1 cup jasmine rice, cooked according to package directions
2. Place cornflakes in a large zipper-lock bag and seal. Crush cornflakes
Basil leaves
with a rolling pin. Add salt and pepper to cornflakes and shake.Set aside.
1. Slice chicken into strips. 3. Roll chicken pieces in melted butter, then egg. Coat chicken pieces with
2. Heat oil in a large nonstick frying pan over medium heat. crushed cornflakes. Place in a nonstick baking dish.
Add mushrooms, garlic and red pepper flakes; cook for 3 minutes, 4. Bake for 45 minutes, or until chicken reaches an internal temperature
stirring frequently; remove from pan. of 170°F and is no longer pink inside. Makes 4-6 servings.
3. Add chicken strips to the pan and cook for 3-5 minutes, or until * Brands may vary by region; substitute a similar product.
nearly done.
4. Return mushroom mixture to the pan; add grated lime peel,oyster
sauce and chopped basil. Heat through, about 3 minutes more.
5. Place cooked rice on a serving platter, top with chicken mixture
and garnish with basil leaves. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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DEL MONTE 1. Drain peaches, reserving liquid; set aside.

Chicken and Peaches Picante
2. Season chicken with salt and pepper to taste. Heat oil in a large nonstick
skillet over medium-high heat.Add chicken and cook for 9-10 minutes, turning
1 15-ounce can S&W* Natural Style Sliced Peaches
4 boneless, skinless chicken breast halves once, or until no longer pink in the center. Remove to a platter.
Salt and pepper 3. Add bell pepper to the skillet; reduce heat and stir-fry for 2 minutes, or until
1 tablespoon olive oil tender-crisp. Add reserved peach liquid, salsa and orange juice concentrate.
1/2 cup diced red bell pepper Bring to a boil, scraping up browned bits from the pan. Add peaches and
1/2 cup thick and chunky salsa cilantro; cook and stir for 3 minutes, or until hot.
1 tablespoon frozen orange juice concentrate 4. Spoon sauce and peaches over chicken and serve. Makes 4 servings.
2 tablespoons chopped fresh cilantro or parsley *Brands may vary by region; substitute a similar product.

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I Entrées

McCORMICK 1. Combine all ingredients except chicken in a large self-closing plastic bag.
Mediterranean Marinated Chicken
Add chicken,seal the bag and turn gently to coat with marinade.
1/3 cup oil
Refrigerate for 30 minutes,or longer for extra flavor.
3 tablespoons vinegar 2. Preheat grill. Remove chicken from marinade and discard the marinade.
1 teaspoon McCormick* Italian Seasoning Grill chicken over medium heat for 6-7 minutes per side, or until done.
1 teaspoon McCormick Garlic Powder Makes 4 servings.
1/4 teaspoon McCormick Ground Black Pepper * Brands may vary by region; substitute a similar product.

1 teaspoon McCormick* Lemon & Pepper Seasoning Salt

1 tablespoon chopped sun-dried tomatoes
Dash of salt
1 pound boneless, skinless chicken breasts

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FOSTER FARMS occasionally. Add wine; cook until absorbed. Add tomatoes and bring to
Ground Turkey Lasagna
a boil. Reduce heat to keep sauce at a steady simmer; cook, uncovered,
for 45 minutes, stirring occasionally. Remove from heat; stir in basil, green
3 tablespoons olive oil 1 28-ounce can crushed tomatoes
1 package (1 1/ 4 pounds) Foster 1 14-ounce can diced tomatoes onions, parsley and remaining oil. Add salt to taste.
Farms* Ground Turkey 1bunch fresh basil, chopped 2. Preheat oven to 400°F.Cook lasagna noodles according to package directions.
3/ 4 teaspoon salt
2 medium green onions, sliced 3. Spoon 1 cup sauce into a 9-by-13-inch baking pan. Arrange 4 cooked
1/ 4 teaspoon ground pepper 1/ 2 cup Italian parsley, chopped noodles side by side lengthwise in the pan; place 1 noodle crosswise at
1/ 4 teaspoon red pepper flakes end of pan (trim as needed).Top with 2 cups sauce, 1/ 3 of mozzarella and
15 2-inch-wide lasagna noodles
1 yellow onion, chopped 4 cups shredded mozzarella cheese 1/ 3 of Parmesan. Make 2 more layers, ending with cheese.
8 garlic cloves, minced 1 cup shredded Parmesan cheese 4. Bake until the top begins to brown and lasagna is hot,about 40 minutes.
3/ 4 cup dry red wine
Let stand for 10 minutes before cutting.Makes 8 servings.
1. In a 6-quart saucepan, heat 2 tablespoons oil over medium heat. Add * Brands may vary by region; substitute a similar product.

ground turkey, salt, ground pepper and red pepper flakes.When turkey is no
longer pink, stir in yellow onion and garlic. Cook until onion is tender, stirring

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I Entrées

BISQUICK CLASSICO
Chicken Salsa Fiesta
Classic Two-Sauce Lasagna

2/ 3 cup Original Bisquick mix 1 pound bulk Italian sausage or ground beef
2 tablespoons water 1 15-ounce container ricotta cheese
1 egg 1 10-ounce package frozen chopped spinach, thawed and drained
1 1/2 cups shredded Cheddar cheese, divided 2 cups (8 ounces) shredded mozzarella cheese
3 boneless, skinless chicken breast halves, cut in 1/2-inch pieces 4 tablespoons grated Parmesan cheese, divided
2 teaspoons vegetable oil 2 eggs
1 1/4 cups Old El Paso* Thick ’n Chunky Salsa 1 32-ounce jar Classico* Tomato Basil Pasta Sauce
12 no-bake lasagna noodles
1. Preheat oven to 400°F. Coat an 8- or 9-inch square pan with nonstick
1 16-ounce jar Classico* Alfredo Pasta Sauce
cooking spray.
2. In a small bowl, stir together Bisquick, water and egg. Spread in the 1. Preheat oven to 350°F. Brown sausage in a skillet, stirring until crumbly;
pan; sprinkle with 1 1/4 cups of the cheese. drain. Combine ricotta, spinach, mozzarella, 2 tablespoons Parmesan and
3. Cook and stir chicken in oil over medium-high heat until outsides turn eggs in a bowl and mix well.
white; drain. Stir in salsa; heat until hot. Spoon over batter in the pan to 2. Spread 1 cup of the tomato sauce evenly over the bottom of a 9-by-
within 1/2 inch of edges. 13-inch baking dish. Layer 4 lasagna noodles, half of the cheese mixture,
4. Bake 22-25 minutes, or until edges are dark golden brown. Sprinkle 1 cup tomato sauce and half of the cooked sausage over the tomato
with remaining cheese. Bake for 1-3 minutes, or until the cheese melts; sauce. Continue layering with 4 lasagna noodles, the remaining cheese
loosen from sides of pan. Makes 6 servings. mixture, 1 cup tomato sauce, the remaining cooked sausage and the
High altitude: Increase first bake time to 25-30 minutes. remaining 4 lasagna noodles. Spread Alfredo sauce evenly over the top.
* Brands may vary by region; substitute a similar product. Sprinkle with 2 tablespoons Parmesan.
3. Bake,covered,for 40 minutes.Remove the cover and bake for 15 minutes,
or until bubbly. Let stand for 10 minutes. Makes 10-12 servings.
* Brands may vary by region; substitute a similar product.

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Entrées I

CIBO NATURALS/MONTEREY PASTA 4. Repeat step 3, being sure to get even coverage for each layer.
Quick and Easy Spinach Pesto Lasagna
5. Repeat the process one more time, using all of the remaining sauce
and mozzarella to provide a thicker final topping.This will give the
1 22-ounce jar Kirkland Signature by Cibo Naturals Pesto Sauce
lasagna a nicely browned, bubbly appearance.
1 cup whipping cream
6. Bake the lasagna, uncovered, for 20-30 minutes, or until the top is
1 36-ounce package Monterey Pasta Spinach and Cheese Ravioli
lightly browned. Let stand for 5 minutes before cutting. Makes 6-8 servings.
1 pound mozzarella cheese, shredded
Tip: For variety, add 1/2 cup each sliced zucchini and carrots in each layer.
1. Preheat oven to 350°F. Vegetables should be sliced 1/8 to 1/4 inch thick.
2. In a mixing bowl, blend pesto sauce with cream. Place a small amount
of sauce in a 9-by-13-inch baking pan and spread evenly. TM

3. Place a single layer of ravioli evenly over the sauce. Spread 3/4 to 1 cup
sauce evenly over ravioli and smooth with a rubber spatula. Sprinkle a
quarter of the mozzarella evenly over the surface.

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KIRKLAND SIGNATURE Serve Kirkland Signature Meat Lasagna

Meat Lasagna with Fresh Tossed Salad
with fresh rolls or a baguette from the Costco
DIJON VINAIGRET TE Bakery and a refreshing salad. Combine
1 cup extra-virgin olive oil mixed salad greens, sliced tomatoes, whole
1/2 cup balsamic vinegar black olives, sliced red onions, shredded
1/4 cup Dijon mustard Romano cheese and croutons in a large
1/4 teaspoon salt bowl. Toss with Dijon Vinaigrette.
1/2 teaspoon cracked black pepper
1/4 teaspoon sugar

Using a food processor or whisk, combine all ingredients and mix

until blended. Keep refrigerated. Blend dressing together before
each use. Makes about 1 3/4 cups of dressing, or 12 servings.

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Entrées I

VALLEY FINE FOODS DENICE & FILICE

Ravioli Antipasto Salad
Penne Pasta with Peppers

2 dozen Pasta Prima Spinach & DRESSING 1 pound penne pasta
Mozzarella Ravioli 2 tablespoons Italian Herb Cheese 2 tablespoons Kirkland Signature olive oil
1/ 2 cup salami or pepperoni Mix (included) 2 Denice & Filice red onions, cut in strips
cut in 1/ 2-inch cubes 2 1/ 2 teaspoons Dijon mustard 3 green bell peppers, seeded and chopped
1 green bell pepper, julienned 2 1/ 2 tablespoons 2 yellow bell peppers, seeded and chopped
1 cup cherry tomatoes, halved balsamic vinegar 2 red bell peppers, seeded and chopped
1 cup sliced mushrooms 1/ 4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/ 3 cup sliced olives 2 garlic cloves, minced
1/ 4 red onion, slivered 1 tablespoon thinly sliced 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook
1/ 4 cup sliced pepperoncini fresh basil for 8-10 minutes, or until al dente. Drain water from pasta and set aside.
1 6 1/ 2-ounce jar marinated Juice of 1/ 2 lemon 2. Heat oil in a large skillet over medium heat. Add onions, bell peppers
quartered artichoke hearts, 1/ 2 teaspoon salt
and garlic, and sauté until tender, approximately 10 minutes.
drained 1/ 2 teaspoon pepper
1/ 2 cup provolone or mozzarella
3. Pour vegetable mixture over pasta and serve. Makes 4-6 servings.
cheese cut in 1/ 2-inch cubes
1. Cook ravioli according to package directions. Remove ravioli from
boiling water and cool in cold water for 1 minute. Drain.
2. Whisk together dressing ingredients until well blended.
3. In a large bowl, toss ravioli, salami, vegetables, cheese and dressing.
Top with 2 tablespoons Italian Herb Cheese Mix. Makes 5 servings.

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NEW YORK STYLE SAUSAGE 1. Remove sausages from casing and cook in olive oil in a skillet over medium
Fettuccine Neapolitan
heat until crumbled and browned.
2. Drain off the oil and add butter, garlic, shallots and mushrooms.Cook until
1 pound New York Style Sausage* Italian sausage
1/4 cup olive oil tender and lightly browned.
4 ounces butter 3. Add wine and cook until reduced. Stir in heavy cream.
1 teaspoon chopped fresh garlic 4. Add diced tomatoes, marinara sauce and basil; cook for 5 minutes on
1 tablespoon chopped shallots medium heat, stirring occasionally.
10 mushrooms, sliced 5. Pour over cooked fettuccine and garnish with grated Parmesan.
1/4 cup white wine Makes 4-6 servings.
3/4 cup heavy cream * Brands may vary by region; substitute a similar product.
1/2 cup diced fresh tomatoes

1 cup marinara sauce

1 tablespoon chopped fresh basil
1 pound fettuccine, cooked until al dente and drained
Grated Parmesan cheese

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TARANTINO’S 1. In a large sauce pot over medium-high heat, sauté pancetta to brown
Pasta Tarantino
and render the fat. Add onion and sauté to soften. Add garlic and sausage;
cook for about 10 minutes, stirring constantly to break up the meat and
4 ounces pancetta or your favorite bacon, diced
brown evenly.
1 medium yellow onion, finely diced
2. Stir in wine, tomatoes and tomato paste; simmer for 20 minutes.
4 garlic cloves, minced
1 1/2 pounds Tarantino’s* Italian sausage, casings removed Add parsley and adjust the seasonings.
1 cup dry red wine 3. Combine the sauce with the pasta. Serve in pasta bowls topped with
3 cups diced plum tomatoes, fresh or canned Parmesan. Makes 6-8 servings.
1/4 cup tomato paste Recipe provided by Chef Urs Emmenegger, CE.C.
*Brands may vary by region; substitute a similar product.
1 cup minced flat-leaf parsley
1 pound dry penne pasta, cooked and drained according
to package directions
1 cup shredded Parmesan cheese

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EAT SMART 1. Heat oil in a large frying pan over high heat.Add sausage,onion and carrots;
Quick and Easy Pasta Toss
cook, stirring often, for 5 minutes.
2. Lower heat; add snap peas and broccoli. Cook until crisp-tender, making
2 tablespoons olive oil
1/2 pound Italian sausage, cut in 1-inch pieces sure vegetables do not lose their color. Add tomatoes, mixing well, and cook
1/2 cup chopped red onion just until warm.
1 cup Eat Smart* Garden Vegetables carrots, cut in half lengthwise 3. Place hot pasta in a large bowl. Pour sauce over pasta, then add mozzarella
1 cup Eat Smart* Garden Vegetables snap peas and olives; toss to coat.
1 cup Eat Smart* Garden Vegetables broccoli, cut in small florets 4. Serve immediately or let cool to room temperature. Just before serving,
2 14 1/2-ounce cans diced tomatoes with basil, garlic and oregano sprinkle with Parmesan cheese. Makes 4 servings.
8 ounces penne pasta, prepared according to package directions Tip: This is an easy, quick dinner to put together. Eliminate the cheese and
1/2 cup 1/2-inch cubes mozzarella cheese sausage if you’d prefer a lighter dish.
1/3 cup pitted kalamata olives *Brands may vary by region; substitute a similar product.
1/4 cup shredded Parmesan cheese

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Entrées I

WILCOX FARMS MOZZARELLA FRESCA

Harvest Frittata
Mozzarella al Polenta

1 1/ 2 cups sliced zucchini 1 tablespoon olive oil Salt and pepper
1 cup fresh corn kernels, or 1 tablespoon minced shallots 1/ 4 cup vegetable oil
1 cup canned whole-kernel corn, well drained 1 garlic clove, minced 8-16 ounces prepared polenta
1/ 2 cup chopped red bell pepper
1 tablespoon chopped 1/ 4 cup flour
1/ 4 cup chopped onion fresh thyme 1 8-ounce Mozzarella Fresca*
1/ 4 teaspoon dried oregano leaves, crushed 1/ 2 tablespoon chopped fresh mozzarella cheese, sliced
1 tablespoon water fresh oregano 4 leaves fresh basil, slivered
4 Wilcox* eggs 2 tomatoes, diced
1/ 4 cup Kirkland Signature skim milk
1. Preheat broiler.
1/ 4 cup (1 ounce) shredded low-fat Cheddar cheese
2. Heat olive oil in a saucepan and sauté shallots over medium heat
1. Preheat broiler. for 3 minutes. Add garlic and sauté for 30 seconds. Stir in thyme,
2. In a 10-inch nonstick ovenproof skillet, combine zucchini, corn, bell oregano, tomatoes, and salt and pepper to taste; heat completely.
pepper, onion, oregano and water. Cover and cook over medium heat, Adjust seasonings and set aside.
stirring occasionally, until crisp-tender. 3. Heat vegetable oil in a sauté pan. Slice polenta into 8 pieces.
3. Thoroughly blend eggs and milk in a bowl. Pour over vegetables. Cook Dredge only top and bottom sides of polenta pieces in flour; pan-fry
over low heat until eggs are almost set. Sprinkle with cheese. Broil about on medium-high heat until a golden crust forms.
6 inches from the heat until cheese is melted. Makes 2-4 servings. 4. Place polenta on a cookie sheet; top with tomato sauce and then
Recipe contributed by American Egg Board. mozzarella. Broil until cheese begins to melt but not brown. Garnish
* Brands may vary by region; substitute a similar product.
with basil. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.

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I Entrées

PETERSON’S 1. Preheat oven to 425°F.

Easy Four-Cheese Pizza
2. Cut ciabatta in half lengthwise. Rub garlic on each ciabatta half. Brush
1 loaf ciabatta bread 2 ounces Frico Holland Gouda, with olive oil, spread on tomato sauce, and add onions and half of olives.
1 garlic clove shredded Season to taste with salt and pepper.
2-3 tablespoons olive oil 2 ounces Denmark’s Finest 3. Cover with slices of Emmental.Then sprinkle evenly with shredded Gouda
6 tablespoons tomato sauce Creamy Havarti, shredded and Havarti.Top off with chunks of blue cheese. Sprinkle with pine nuts and
1 small red onion, sliced thin 2 ounces Rosenborg Blue, the remaining olives.
cut in 1/2-inch cubes
2 tablespoons chopped
A few pine nuts 4. Bake for 10-12 minutes, or until bubbling and golden brown. Cut into
pitted olives serving portions and garnish with basil or rosemary. Makes 2-3 servings.
Salt A few basil leaves or
sprigs of rosemary
Coarsely ground pepper
2 ounces Emmi Emmental,
sliced in thin 2-inch strips

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Entrées I

CATTLEMEN’S C ON A GRA
Barbecue Chicken Pizza
Turkey Club Pizza

2 cups diced cooked chicken breast 1 13.8-ounce package refrigerated pizza crust dough
1 1/ 2 cups Cattlemen’s* Barbecue Sauce Pam No-Stick Cooking Spray
1 tablespoon dried oregano leaves 1/4 cup Hunt’s Tomato Paste

2 12-inch unbaked pizza crusts 1/4 cup mayonnaise

1/ 2 cup diced green bell peppers 1/4 cup prepared pesto
1/ 2 cup sliced black olives 1 cup (4 ounces) shredded Monterey Jack cheese
1 cup shredded mozzarella cheese 1 14 1/ 2-ounce can whole peeled tomatoes, drained, sliced
1 cup shredded Cheddar cheese 10 slices Armour* Ready Crisp Bacon, coarsely chopped
4 slices Butterball Hearty Thick Sliced Turkey Breast (4 ounces),
1. Preheat oven to 400°F. cut in 1/ 2-inch-wide strips
2. Combine chicken, barbecue sauce and oregano in a large bowl; mix well. 1 cup (4 ounces) shredded Swiss cheese
3. Spread 1 1/4 cups barbecue chicken mixture over each pizza crust. Layer
1/4 cup peppers and 1/ 4 cup olives over chicken. Sprinkle 1/2 cup mozzarella 1. Preheat oven to 400°F.
and 1/2 cup Cheddar on top. 2. Unroll pizza crust dough on a baking sheet sprayed with cooking spray.
4. Bake for 15-18 minutes, or until crust is browned. Slice into wedges and Spread dough to edges of sheet to form a rectangular-shaped crust.
serve immediately. Makes 8 servings. 3. Combine tomato paste and mayonnaise in a small bowl. Spread evenly over
* Brands may vary by region; substitute a similar product. the dough to within 1/ 2 inch of the edges.Top with pesto and spread evenly.
Top with remaining ingredients.
4. Bake for 15-18 minutes, or until the crust is golden brown and the cheese is
melted. Makes 6 servings.
* Brands may vary by region; substitute a similar product.

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I Entrées

TILLAMOOK 1. Heat oil at low to medium heat in a pan large enough to fit a flat tortilla.
Vegetarian Quesadillas
2. Spread avocado, artichoke hearts and chiles evenly on tortilla. Sprinkle
with cheese.
1 teaspoon oil
6-8 small flour tortillas 3. Place another tortilla on top and brown as cheese melts. Flip tortilla
1/4 cup mashed ripe avocado over using a large spatula; repeat heating process.
1 cup chopped cooked artichoke hearts 4. Cut quesadilla into 4 to 6 pie-shaped pieces.Top each slice with a dab
1/4 cup sliced green chiles of sour cream and salsa. Makes 4 servings.
8 ounces Tillamook* Medium Cheddar Cheese, shredded * Brands may vary by region; substitute a similar product.
1/2 cup sour cream

1 1/2 cups salsa

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Entrées I

HEBREW NATIONAL CARANDO

Three-Bean and Franks Bake
Smoked Sausage Skillet

1 tablespoon vegetable oil 1 tablespoon oil
1 medium onion, chopped 1 large onion, thinly sliced
2 garlic cloves, minced 2 garlic cloves, minced
1 red bell pepper, seeded and coarsely chopped 1 medium apple, cored and chopped
1 green bell pepper, seeded and coarsely chopped 1 teaspoon dried rosemary
1 16-ounce can vegetarian baked beans 1 teaspoon dried sage
1 16-ounce can butter or lima beans, drained 1 14 1/ 2-ounce can diced tomatoes
1 16-ounce can red or kidney beans, drained 1 15-ounce can great northern beans, drained and rinsed
1/ 2 cup ketchup 1 10-ounce package frozen lima beans, thawed
1/ 2 cup packed light brown sugar 1 cup chicken broth
2 tablespoons cider vinegar 2 tablespoons tomato paste
1 tablespoon deli mustard 1 pound Carando* Polska Kielbasa, cut into 6 pieces
1 12-ounce package Hebrew National* Beef Franks or Reduced Fat 1 1/ 2 cups seasoned croutons
Beef Franks, cut in 1-inch pieces 1/ 3 cup fresh parsley, chopped

1. Preheat oven to 350°F. 1. Heat oil in a large, heavy skillet. Add onion and garlic; sauté over
2. Heat oil in a large saucepan over medium heat; add onion and garlic medium-high heat. Add apple, herbs, tomatoes, beans, chicken broth
and cook for 8 minutes, stirring occasionally. Add bell peppers and cook and tomato paste, stirring to blend well.
for 5 minutes, stirring occasionally. Stir in beans, ketchup, brown sugar, 2. Add sausage. Bring to a boil, cover, reduce heat and simmer for
vinegar and mustard; bring to a boil. Stir in franks. 20-30 minutes, or until thoroughly heated.
3. Transfer to a 2-quart casserole or 9-inch square baking dish. Bake 3. Serve topped with croutons and chopped parsley. Makes 6 servings.
for 40-45 minutes, or until hot and bubbly. Makes 6 main-dish or * Brands may vary by region; substitute a similar product.
10 side-dish servings.
* Brands may vary by region; substitute a similar product.

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HILLSHIRE FARM 1. Melt butter in a heavy saucepan over high heat. Add onion, bell pepper,
Jambalaya
celery and garlic; sauté for 5 minutes.
2 tablespoons butter or margarine 2. Add kielbasa, chicken broth, tomatoes, rice and Cajun seasoning; mix well
1 medium onion, chopped and bring to a boil. Lower heat, cover and simmer for 25 minutes, or until the
1/3 cup chopped green bell pepper rice is cooked.
1/3 cup chopped celery 3. Remove from the heat and let sit, covered, for 5 minutes before fluffing
1 tablespoon minced garlic with a fork. Makes 4-5 servings.
1 pound Hillshire Farm* Polska Kielbasa, cut in 1-inch slices * Brands may vary by region; substitute a similar product.
(or 1 pound Hillshire Farm* Lit’l Smokies)
2 cups chicken broth
1 14 1/2-ounce can tomatoes, diced, drained
1 cup converted rice
1 tablespoon Cajun seasoning

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Entrées I

SWIFT EVERGOOD FINE FOODS

BBQ Pork Sandwiches for a Crowd
Louisiana Hot Link Sausage Sandwich

6-7 pounds Swift Natural Pork Shoulder Blade (Boston) Roast 1 pound (4 links) Evergood* Louisiana Brand Hot Link Sausage
1 large onion, quartered 1/ 4 cup thinly sliced red bell pepper

3 garlic cloves, halved 1/ 4 cup thinly sliced yellow bell pepper

1 teaspoon salt 1/ 4 cup thinly sliced orange bell pepper

1/ 2 teaspoon pepper 4 of your favorite French or sourdough rolls
2 cups water 4 tablespoons cole slaw
2 18-ounce bottles hickory-smoked barbecue sauce 4 tablespoons barbecue sauce
24 sandwich rolls 4 tablespoons gourmet corn relish
1. Cut pork into 3-inch chunks.Place pork,onion,garlic,salt,pepper and 1. Preheat grill.
water in a large pot.Cover tightly,bring to a boil and cook slowly for 2 1/ 2- 2. Grill sausages and peppers over medium-high heat for 10 minutes,
2 3/ 4 hours,or until pork is fork tender.Let cool in juices.Shred with 2 forks. turning occasionally.
2. Heat shredded pork and barbecue sauce in a large pan over medium 3. Warm or toast rolls.
heat, stirring occasionally, until heated through. Serve in sandwich rolls. 4. Place each sausage in a roll and top with mixed peppers, 1 tablespoon
Makes about 24 sandwiches. cole slaw, 1 tablespoon barbecue sauce and 1 tablespoon corn relish.
Swift tip: BBQ Pork can be made ahead and frozen for up to 1 month for Makes 4 servings.
later use. Defrost in the refrigerator and gently reheat. * Brands may vary by region; substitute a similar product.

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I Entrées

VIE DE FRANCE LA BREA BAKERY

French Cheesesteak
Black Forest Ham and Gruyère
1 tablespoon butter on Ciabatta Sandwich Roll

1 small yellow onion, sliced 1 large red onion, thinly sliced
Salt and pepper 3 tablespoons extra-virgin olive oil
1 large Vie de France* butter croissant 5 tablespoons balsamic vinegar
Mayonnaise 1/4 teaspoon kosher salt

4 ounces sliced roast beef Freshly ground pepper

1 ounce roasted red bell peppers, sliced 1/4 cup Dijon mustard

2 ounces Brie cheese 1/ 2 cup mayonnaise

4 La Brea Bakery* Ciabatta Sandwich Rolls

1. Melt butter in a sauté pan; add onions and salt and pepper to taste.
12-16 slices (1 pound) Black Forest ham
Cook over low heat until onions begin to caramelize; remove from the heat.
8 slices Gruyère cheese (or Swiss or Emmentaler)
2. Using a serrated knife, slice the croissant three-quarters of the way
1 cup arugula
through, making sure to leave a spine.Spread mayonnaise over the bottom
half of the croissant. 1. Place onions in a medium bowl. Pour oil and vinegar over onions;
3. Place roast beef on a plate or pan and top with onions, roasted red bell sprinkle with salt and pepper to taste.Toss to coat. Let marinate for at
peppers and Brie. Place in a microwave for 45 seconds or under a broiler least 1/ 2 hour and up to 24 hours.
until cheese melts. Carefully transfer the roast beef/cheese assembly to 2. Preheat oven to 350°F. Spread onions in a thin layer on a baking sheet;
the bottom half of the croissant.Serve with a pickle spear and French fries. pour remaining liquid over the onions. Bake for 10 minutes. Let cool.
Makes 1 serving. 3. Mix mustard and mayonnaise in a small bowl. Set aside.
* Brands may vary by region; substitute a similar product. 4. Slice rolls in half and spread 2 tablespoons of dressing on each side.
Layer ham, cheese, arugula and 3 tablespoons of onions on bottom half
of rolls; cover with top half. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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Entrées I

SHADY BROOK FARMS MILTON’S

Zesty Rotisserie-Style Turkey Breast and Chicken Salad Sandwich

Grilled Vegetable Panini Sandwich
20 ounces diced cooked chicken
4 slices ciabatta Italian bread 1/ 3 cup diced celery

1 tablespoon extra-virgin olive oil 1/ 3 cup diced onion

8 ounces Shady Brook Farms* Zesty Rotisserie-Style 1/ 3 cup diced red bell pepper

Turkey Breast, sliced 1 cup mayonnaise

1 cup grilled zucchini slices 1/4 teaspoon white pepper

1 cup sliced grilled red and yellow bell peppers 1/4 teaspoon onion powder

2 tablespoons roasted garlic mayonnaise or plain mayonnaise 1/4 teaspoon garlic powder
1/ 2 cup chopped pistachios
1. Halve the ciabatta slices; brush the outside of each slice lightly with 1/ 2 cup diced seedless grapes
olive oil.
8 slices Milton’s Healthy Multi-Grain Bread
2. Fill each sandwich with 2 ounces sliced turkey breast and 1/ 4 of the
grilled vegetables. Drizzle mayonnaise over the vegetables. Place the 1. In a bowl, combine chicken, celery, onion, bell pepper, mayonnaise,
top on each sandwich. white pepper, onion powder, garlic powder, pistachios and grapes.
3. Preheat a skillet or griddle on medium-high. Grill sandwiches for 2. Spread salad on the bread. Serve as whole sandwiches or cut into
1 1/ 2 minutes per side with a weight on top. Makes 4 servings. quarters for easy entertaining. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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I Entrées

MAPLE LEAF COSTCO DELI AND BAKERY

Bacon Club Croissant
Turkey and Jarlsberg Flatbread Rollers

6 strips Maple Leaf bacon Convenience and quality all wrapped into one—Costco Deli’s ready-made
2 tablespoons mayonnaise Turkey and Jarlsberg Lahvash Flatbread Rollers give you a gourmet sandwich
2 croissants, sliced in half shop experience. Jarlsberg cheese is all natural, with a distinctive mellow,
4 thin slices red onion nutty flavor and creamy texture that is delicious in sandwiches made with
2 lettuce leaves Damascus Bakeries Fat Free Lahvash Flatbread.
4 slices tomato, 1/4 inch thick
The possibilities are endless. Slice thinly into pinwheels for the perfect-size
Salt and pepper
hors d’oeuvres. Accompany with sliced fresh fruit for a light, healthy lunch.
1 avocado, pitted, peeled and sliced
Or for heartier fare, serve with potato, pasta or macaroni salad and coleslaw.
6 slices roast turkey
Whatever the occasion—a trip to the beach, a backyard barbecue, lunch
1. Cook bacon in a heavy skillet over medium-high heat until crisp, at the office, any festive event—Turkey and Jarlsberg Lahvash Flatbread
about 8 minutes.Transfer to paper towels. Rollers make it special.
2. Spread mayonnaise on croissants.Top the bottom half of each
Look for Jarlsberg wedges and sliced Jarlsberg Lite in the Costco Deli section.
croissant with onion, lettuce and tomato.
Look for Damascus Bakeries Lahvash Flatbreads—now available in reduced
3. Sprinkle tomato with salt and pepper to taste.Top with avocado,
carbs, too—in select Costco Bakery sections.
turkey and bacon. Makes 2 servings.

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Entrées I

BC HOT HOUSE 1. Place vinegar, chopped basil and garlic in a mixing bowl. Drizzle in oil,
Beefsteak Tomato, Bocconcini whisking constantly, until smooth and thick. Season to taste with salt and
and Balsamic Stuffed Pita
pepper. Add tomatoes and bocconcini and toss well to coat. Let rest for at
1 tablespoon balsamic vinegar least 5 minutes. Add lettuce and toss to coat.
1 tablespoon chopped fresh basil 2. Cut pitas in half. Open each half to form a pocket. Fill with 1/4 of the salad
1 teaspoon minced garlic mixture,garnish with a sprig of basil and place in the middle of a folded napkin.
2 tablespoons olive oil Repeat with the remaining mixture and serve immediately. Makes 4 servings.
Salt and pepper *Brands may vary by region; substitute a similar product.
3 large BC Hot House* beefsteak tomatoes, chopped
4 bocconcini (bite-size mozzarella balls), sliced
2 cups chopped head lettuce
2 large pita breads
Basil sprigs

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I Entrées

BUMBLE BEE JIF

Caesar Bistro Wraps
Peanut Vegetable Curry Wraps

6 10- to 12-inch tortillas 2 tablespoons Crisco* Vegetable or Canola Oil
1 cup herbed spreadable cheese 3-4 garlic cloves, minced
4 cups shredded romaine lettuce 1 cup chopped onions
2 6-ounce cans Bumble Bee* Solid White 1 tablespoon curry powder
Albacore Tuna in water, drained 3/ 4 cup chopped cauliflower
2 cups seeded and diced tomatoes 3/ 4 cup chopped broccoli
1/ 2 cup bottled Caesar salad dressing 1/ 2 cup shredded carrots
1/ 2 cup shredded Parmesan cheese
Salt and pepper
1/ 2 cup chopped ripe tomatoes
1. Spread each tortilla with spreadable cheese to within 2 inches of
1/ 2 cup Jif * Creamy Peanut Butter
edges. Sprinkle romaine evenly over the lower half of each tortilla.
6-8 flour tortillas or chapatis
2. In a bowl, toss together tuna, tomatoes and dressing. Spoon over
Plain yogurt or sour cream
the lettuce on each tortilla. Sprinkle with Parmesan.
2-3 green onions, chopped
3. Roll the tortillas burrito-style by folding over the sides toward the
filling and then rolling from bottom to top to seal. Cut in half to serve. 1. Heat Crisco oil in a large skillet over medium heat. Add garlic and
Makes 6 servings. onions and cook, stirring often, until just tender but not browned.
* Brands may vary by region; substitute a similar product. Stir in curry powder and cook for 1 minute.
2. Add cauliflower, broccoli, carrots, and salt and pepper to taste. Cover
and cook for 4-5 minutes, or until the vegetables are just tender. Stir in
tomatoes and Jif peanut butter. Cook, uncovered, for about 1 minute.
3. To serve, put filling in tortillas and roll up. Garnish with yogurt and
green onions. Makes 3-4 servings.
* Brands may vary by region; substitute a similar product.

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Entrées I

TANIMURA & ANTLE 3. To make wrap, place tortilla on plate and spoon Caesar salad along the
Romaine Caesar Wraps
center. Drizzle with additional dressing if desired. Roll tortilla from one side,
burrito style, folding the bottom up and in to hold in the salad.
2 heads Tanimura & Antle* romaine hearts
2 cups cubed cooked chicken (approx. 2 8-ounce 4. Repeat for remaining tortillas. Makes 4 servings.
boneless chicken breasts) Creative ideas:
1 cup shredded Parmesan cheese 1. Try leftover rotisserie, barbecued or fried chicken for a convenient change
1/2 small red onion, thinly sliced of pace.
1 cup creamy Caesar dressing 2. Use your favorite ranch or honey mustard dressing in place of Caesar.
8 9-inch flour tortillas, plain or flavored *Brands may vary by region; substitute a similar product.

1. Chop romaine hearts into bite-size pieces; place in a large bowl.

Add chicken, cheese, onion and dressing; toss well to coat.
2. Soften tortillas in microwave oven (about 20 seconds on high).

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I Entrées

KIRKLAND SIGNATURE NEW YORK APPLE/RICE FRUIT

Classic Chicken Caesar Salad Wraps
Tuna Apple Tortilla Wraps

Kirkland Signature* Chicken Caesar Salad, croutons removed 2 flour tortillas
8 10-inch flour tortillas 2 tablespoons herbed cream cheese, puréed roasted peppers
16 pieces crisp cooked bacon or hummus
1 large Empire or fresh Eastern Apple,* cored and thinly sliced
1. Preheat oven to 325°F. 1 6-ounce can tuna in water, drained
2. Place salad in a bowl, squeeze lemons over the salad and toss with half 1 tablespoon reduced-fat mayonnaise or sour cream
of the provided dressing. Ground pepper, to taste
3. Divide tortillas into groups of 4 and seal in foil packages. Place packets Mild curry powder, optional
in the oven for about 20 minutes. (For a real treat, heat the tortillas for 2 green onions, cut in half, sliced lengthwise
about 20 seconds on each side over medium coals on the barbecue.)
1. Spread each tortilla with 1 tablespoon of spread. Arrange apple slices
4. Spread some of the reserved dressing on each warm tortilla, add the
down the center of the tortillas to within 1 inch of the edges.
salad, tuck in the sides and roll up like a cigar. For an added treat, place
2. Flake the tuna into a small bowl and combine with mayonnaise and
2 pieces of bacon in each tortilla before rolling up. Cut in half diagonally.
pepper. Spoon tuna mixture over the apple slices. Sprinkle with mild curry
Makes 8 tortilla wraps.
powder, if desired.Top with green onions.
* Brands may vary by region; substitute a similar product.
3. Roll the wraps from front to back. Makes 2 wraps.
Recipe provided by Olwen Woodier, from The Apple Cookbook (Storey Books, 2001).
* Brands may vary by region; substitute a similar product.

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Entrées I

FOSTER FARMS 1. Prepare Tangy Raspberry-Orange Dressing: In a medium bowl, whisk

Chicken Salad with Fennel, together all ingredients.
Orange and Raspberries
2. In a large frying pan over medium-high heat, spoon 2 tablespoons of
Tangy Raspberry-Orange Dressing.Place chicken in the pan and sauté until
TANGY RASPBERRY- SALAD
ORANGE DRESSING golden brown.Turn breasts over and add orange juice; bring to a simmer
4 Foster Farms* boneless, skinless and reduce heat to low. Cover and cook for 20 minutes, or until chicken is
3 tablespoons olive oil chicken breast fillets
3 tablespoons grainy mustard 1/2 cup orange juice no longer pink inside or internal temperature is 160°F.
3 tablespoons honey 3 large navel oranges 3. Peel oranges and slice into rounds. Place fennel and mixed greens in a
2 tablespoons raspberry vinegar 1 fennel bulb, trimmed and large bowl. Reserve 2 tablespoons of the dressing and toss the remainder
Grated peel and juice of 1 large coarsely diced with the greens. Arrange on 4 chilled dinner plates.
navel orange 8 cups mixed greens 4. Slice chicken into thin strips and place with orange slices and onions on
1/2 teaspoon salt
1 small red onion, thinly sliced top of greens.Drizzle with reserved dressing and sprinkle raspberries on top.
1/4 teaspoon freshly
1/4 cup raspberries
ground pepper Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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I Entrées

CHELAN FRESH SEALD SWEET

Crunchy Apple-Chicken Salad
Orange Pepper Salad

3 1/ 2 cups diced Chelan Fresh* Granny Smith apples 2 medium bell peppers, thinly sliced
2 tablespoons lemon juice 4 cups shredded cabbage
2 cups grapes 2/ 3 cup ranch dressing

1 celery stalk, diced 1/ 4 cup frozen Florida orange juice concentrate, thawed

1 large carrot, shredded 12 ounces cooked beef or poultry

3 cups chopped romaine lettuce 4 cups Seald Sweet* fresh Florida orange sections
12 ounces canned chicken breast 1 bag salad greens
1/ 3 cup walnut pieces
1/ 2 cup nonfat mayonnaise
1. In a salad bowl, combine peppers and cabbage.
2. In a small bowl, stir together ranch dressing and thawed juice
2 tablespoons nonfat sour cream
concentrate; toss with the peppers and cabbage.
1. In a large bowl, mix apples with lemon juice. Stir in grapes, celery, 3. Cut or shred beef or poultry into thin bite-size strips. Fold meat
carrot, romaine, chicken and walnuts. and orange sections into the peppers and cabbage. Serve on a bed
2. In a small bowl, combine mayonnaise and sour cream. Add to the of salad greens. Makes 4-6 servings.
salad, stirring to mix well. Makes 6-8 servings. * Brands may vary by region; substitute a similar product.
* Brands may vary by region; substitute a similar product.

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Entrées I

KIRKLAND SIGNATURE SHIITAKE-YA

Chicken Noodle Salad with Ramen Salad

Spicy Peanut Butter
3 cups dried Shiitake-Ya 1/ 4 cup white wine vinegar

1 12 1/ 2-ounce can Kirkland 1/ 2 teaspoon cayenne pepper mushroom slices 2 tablespoons sugar
Signature Chunk Chicken Breast 8 ounces linguine 1 cup shredded carrots 2 tablespoons vegetable oil
6 tablespoons creamy 1 large orange bell pepper, cut in 1 cucumber, thinly sliced 1 tablespoon soy sauce
peanut butter matchstick-size strips 3 green onions, thinly sliced 1 1/ 2 teaspoons Asian sesame oil
3 tablespoons rice vinegar 1/ 2 cup chopped green onions 2 cups cubed cooked chicken 1/ 2 teaspoon salt
3 tablespoons soy sauce 5 large lettuce leaves 1 11-ounce can mandarin 1/ 4 teaspoon cayenne pepper
1 1/ 2 tablespoons sugar 1/ 4 cup fresh cilantro, chopped oranges, drained 3/ 4 cup coarsely chopped
1 tablespoon Asian sesame oil 1/ 4 cup salted peanuts, chopped 3 packages ramen noodles salted peanuts
1 tablespoon minced peeled
fresh ginger 1. Pour boiling water over shiitake mushroom slices and cover for
30 minutes to rehydrate. Drain and squeeze out any excess water.
1. Drain chicken, reserving broth. 2. Place shiitake mushroom slices, carrots, cucumber, green onions,
2. Combine 1/ 4 cup of the reserved broth, peanut butter, vinegar, soy sauce, chicken and oranges in a large bowl.
sugar, sesame oil, ginger and cayenne in a small bowl; whisk to blend. 3. Cook ramen according to package directions; rinse with cold water,
3. Cook linguine in a large pot of boiling salted water until tender. Drain pasta, drain and add to the bowl.
rinse with cold water and drain again. 4. In a small bowl,whisk together vinegar,sugar,vegetable oil,soy sauce,
4. Transfer pasta to a medium bowl. Add chicken, bell pepper and green sesame oil, salt and cayenne.
onions. Pour dressing over; toss to coat. 5. Sprinkle peanuts over the salad, add dressing and toss.
5. Line a serving bowl with lettuce leaves.Transfer salad to the prepared Makes 4-6 servings.
bowl. Sprinkle with cilantro and peanuts. Makes 4 servings.

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I Entrées

TANIMURA & ANTLE 2. Remove core and outer leaf from iceberg lettuce. Carefully peel off
Fiesta Lettuce Bowls
4 whole leaves. Place leaves on serving plates to form lettuce bowls.
3. Chop remaining iceberg head into bite-size pieces and place in a large
1 pound lean ground beef or ground turkey
2 tablespoons chili powder bowl. Add 1/ 2 cup salsa, meat mixture and tortilla chips; toss well. Spoon
1 24-ounce jar salsa salad into lettuce bowls and serve immediately with additional salsa,
1 16-ounce can pinto beans, drained guacamole and shredded cheese, if desired. Makes 4 servings.
Salt and pepper Creative ideas:
1 head Tanimura & Antle* iceberg lettuce 1. Garnish Fiesta Lettuce Bowls with cilantro sprigs, sliced green onions,
2 cups broken tortilla chips tomato wedges, ripe olives or a dollop of sour cream.
Guacamole, optional 2. For vegetarian Fiesta Lettuce Bowls, use 1 cup diced Cheddar
Cheddar cheese, shredded, optional cheese and 2 cans vegetarian chili beans in place of meat
mixture.Toss with iceberg lettuce and remaining ingredients.
1. Brown meat with chili powder over medium heat in a large skillet.
*Brands may vary by region; substitute a similar product.
When almost done, stir in 1/2 cup salsa and beans; cook for 2 minutes.
Season to taste with salt and pepper.Remove from heat and cool slightly.

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Entrées I

CHICKEN OF THE SEA READY PAC

Italian Caprese Bread Salad
Grand Parisian Salad with
1 baguette, sliced 1/4 inch thick (about 24 slices), Grilled Beef Sirloin

toasted with olive oil and garlic 1/4 cup minced shallots
1 7-ounce bag European-style salad greens 3 tablespoons soy sauce
3/ 4 cup red wine vinaigrette or other dressing of choice
1 cup olive oil
2 6-ounce cans Chicken of the Sea Chunk Light Tuna 1 tablespoon red wine vinegar
in spring water, drained 1 tablespoon chopped fresh thyme
1/ 2 cup chopped Italian parsley
Juice of 1 lemon
3 tablespoons capers, drained 1 pinch salt and pepper
1 cup diced plum tomatoes 1 pound beef sirloin steak
1 cup cubed fresh mozzarella cheese 1 16-ounce bag Ready Pac* Grand Parisian Salad
1 cup halved ripe olives
1/ 2 cup chopped fresh basil 1. Combine shallots, soy sauce, oil, vinegar, thyme, lemon juice, salt
and pepper in a bowl or zipper-lock bag. Add sirloin and marinate
1. Line each plate with 6 baguette slices.
in the refrigerator for 2-3 hours.
2. Toss salad greens in a bowl with vinaigrette; divide evenly over
2. Grill sirloin to desired doneness.
baguette slices.
3. Place salad ingredients in a bowl and toss.
3. Gently flake tuna into a bowl and toss with parsley and capers;
4. Cut sirloin into thin slices and serve over the salad. Makes 4 servings.
set aside.
Tip: Ready Pac Grand Parisian Salad can also be served with your
4. Sprinkle tomatoes and mozzarella over salad greens.Top with
favorite grilled fish or poultry.
tuna and olives; garnish with basil. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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I Entrées

BABÉ FARMS SALAD

Spring Mix and Grilled Chicken 8 cups Babé Farms* Spring Mix 1 large ripe avocado,
Salad with Salsa Vinaigrette
1 1/ 2 pounds grilled boneless peeled and sliced
chicken, cut in julienne strips
SALSA VINAIGRET TE 2 teaspoons Dijon mustard
3 medium plum tomatoes, chopped 1/ 2 cup olive oil 1. To make the Salsa Vinaigrette, place all ingredients in a small bowl
3/ 4 cup chopped 3 tablespoons chopped and stir to combine.
green bell pepper fresh cilantro 2. Place Spring Mix and chicken in a salad bowl and stir to combine.
1/ 3 cup chopped red onion 3/ 4 teaspoon ground cumin
Pour dressing over the salad and toss. Arrange avocado slices
1 fresh jalapeño pepper, chopped 1/ 2 teaspoon salt
in a decorative spiral over the salad. Makes 4 servings.
3 tablespoons red wine vinegar 1/ 2 teaspoon black pepper
* Brands may vary by region; substitute a similar product.

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Entrées I

Salmon
Celebrating The Costco Way
The legendary salmon is delicious, versatile,

the
nutritious—and easy to prepare. Try these

sensational
recipes, submitted by Costco members, for
your next special meal.

salmon
Dennis Anderson Suzanne Huening
Dennis Anderson of Danville, California, cooks salmon the Pacific way. Suzanne Huening of Royal Oak, Michigan, has streamlined salmon preparation!
1 salmon fillet “I wanted to submit one of my favorite recipe tips—so easy and so gourmet!
1/4 cup chopped fresh dill, or 2 tablespoons dried dill We serve Vidalia onion vinaigrette as a sauce on salmon—either fresh or
1/2 stick butter, melted frozen. It enhances the flavor of the salmon and tastes like I fussed making a
1 each lemon, lime and red onion, thinly sliced homemade sauce.”
Preheat a covered gas grill or use a pot grill with soaked wood chips for
smoky flavor. Sprinkle salmon with dill. Drizzle with butter and cover
Ronnie Sklarin
with alternating slices of lemon, lime and red onion. Cook on covered Ronnie Sklarin of Albuquerque wanted to share this longtime family favorite.
grill for about 20 minutes; do not turn and do not overcook. 2 pounds salmon fillet
16 ounces plain nonfat yogurt
Donna Holt 2 tablespoons low-fat mayonnaise
1 pound green seedless grapes, thinly sliced
Donna Holt of Chowchilla, California, remembers her mom’s salmon patties,
2 cucumbers, peeled and shredded
which were made from canned salmon. Now she makes them using Costco’s
frozen salmon. Grill or bake salmon. Combine yogurt and mayonnaise well. Add grapes and
Crumble up grilled salmon to equal 2 cups. Add 1/4 cup bread crumbs, 1 or 2 cucumber. Pour over salmon. Makes 4-6 servings.
eggs, 1/2 onion, chopped, and salt and pepper. Mix together into a rolled ball
Imelda Trinidad
and smush into patties. Fry in about 6 tablespoons hot oil. Drain on paper
Imelda Trinidad of Los Angeles has created a perfect pesto and
towel. Drizzle with olive oil and seasonings to taste. Makes 6 patties.
salmon combination.
Michaelene Hearn Salmon fillet
Michaelene Hearn of Clarkston, Michigan, reports,“I love Costco salmon!” Just Salt and pepper
cook the salmon fillet and add this sauce at the end and for dipping. 8-10 ounces pesto sauce
Pine nuts, chopped (optional)
1 cup butter
6 tablespoons soy sauce Preheat oven to 350°F.Wash the salmon in running water and pat dry.
4 tablespoons ketchup Place in a rectangular glass baking dish. Season salmon with a dash of salt
2 tablespoons Worcestershire sauce and pepper. Spread the pesto sauce generously over both sides of the fish.
4 garlic cloves, crushed Add pine nuts if desired. Bake 20 minutes, or until salmon is barely opaque
2 tablespoons Dijon mustard in the center. Makes 8 servings.
Combine all ingredients in a small saucepan. Heat gently but thoroughly.
Do not burn.

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Plank Cooking
Plank cooking is part of the Pacific Northwest’s heritage
from Native Americans, who discovered that the flavor
of salmon was enhanced by cooking the fish on wood
planks from alder and cedar trees. Cooking over certain
woods imbues a desirable smoky spice inside and outside
food, as contemporary barbecue enthusiasts will attest.
It’s seasoning made simple.
The traditional art is revived with modern cedar and alder
planks that are kiln dried and ready for use in the oven
or on an outdoor grill, gas or charcoal.Soak the planks in
water for 1 hour before use. No extra oil is required to
prevent sticking.Planks designed for ovens last for several
years; grill planks are intended for one use only.
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MARINE HARVEST
Grilled Salmon

4 salmon portions, 6-8 ounces each
1. Marinate salmon portions for 1/ 2 hour on the counter or 1 hour in
the refrigerator (see accompanying recipes).
2. Preheat the grill.
3. When grilling,it helps to use an oiled fish and vegetable grill topper,
with smaller holes, to prevent the fish from falling through. Place
marinated fish on the hot grill and cook for approximately 5 minutes
on each side. Make sure the fish flakes apart easily before removing.
4. Serve with fresh salsa (see recipe) or thoroughly heated
leftover marinade.

MARINE HARVEST
Fresh Cucumber Salsa 
1 cucumber, peeled and diced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped scallion greens
1 teaspoon finely chopped fresh jalapeño pepper (no seeds)
1 teaspoon natural sugar
1 tablespoon fresh lime juice
Mix all ingredients thoroughly in a nonreactive bowl.

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MARINE HARVEST
Kentucky-Style Marinade

1/ 2 cup bourbon whiskey
1/ 3 cup soy sauce
1/ 4 cup brown sugar

2 tablespoons red wine vinegar

3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
Mix all ingredients thoroughly in a nonreactive bowl.

MARINE HARVEST
New England-Style Marinade 
1/ 3 cup fresh orange juice
1/ 3 cup pure maple syrup

3 tablespoons balsamic vinegar

3 garlic cloves, minced
1 tablespoon light oil
1 tablespoon honey
Mix all ingredients thoroughly in a nonreactive bowl.

MARINE HARVEST
Florida-Style Marinade 
1/ 3 cup orange juice

2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons fresh lemon juice
1 teaspoon minced fresh ginger, or 1/ 2 teaspoon ground ginger
1 teaspoon chopped garlic
Mix all ingredients thoroughly in a nonreactive bowl.

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Entrées I

FRESH FARMED ATLANTIC SALMON A QUA C HILE

Tuscan Salmon
Salmon with Pistachio-Basil Butter

1 teaspoon each salt, dry mustard and dried thyme, crushed 1/ 4 cup pistachios
1/ 2 teaspoon ground pepper 10 large fresh basil leaves
4 6-ounce Fresh Farmed Atlantic Salmon* fillets 1 garlic clove
2 teaspoons honey 1/ 2 cup butter, softened

3 teaspoons olive oil, divided 1 teaspoon lime juice

2 quarts (8 cups) spinach leaves, with large stems removed Salt and pepper
1/ 2 teaspoon minced garlic Hot pepper sauce, optional
2 cups halved red California seedless grapes 6 6-ounce portions fresh skinless salmon fillets
1/ 2 cup dry red wine 1/ 2 cup dry white wine, optional

Basil leaves, for garnish

1. Preheat oven to 300°F.
2. Combine salt, mustard, thyme and pepper in a small bowl. Rub 1. Blend pistachios, basil leaves and garlic clove in a food processor until
salmon with honey and sprinkle with some of the seasoning mixture. finely chopped. Add butter and lime juice; blend until incorporated into
Heat 2 teaspoons olive oil in a nonstick skillet. Brown both sides of mixture. Season to taste with salt, pepper and hot sauce. Chill.
salmon over medium-high heat. 2. Preheat oven to 400°F.
3. Toss spinach and garlic with 1 teaspoon oil in a 9-by-13-inch baking 3. Place salmon fillets in a buttered 9-by-13-inch baking dish in a single
dish. Place salmon on spinach, cover loosely with foil and bake for layer. Season to taste with salt and pepper. Bake until fillet tips are
10 minutes, or until salmon has an internal temperature of 130°F. opaque, about 10 minutes.
4. Sauté grapes briefly in the skillet. Add wine, bring to a boil and 4. Place 2 tablespoons pistachio-basil butter on each fillet. Pour wine
season to taste with remaining seasoning mixture and salt; continue into the pan. Continue baking until fillets are opaque in the center, about
cooking to reduce by half. 5 minutes. Garnish with additional basil leaves and serve immediately.
5. Serve salmon on spinach; top with grape sauce. Makes 4 servings. Makes 6 servings.
Recipe provided by the California Table Grape Commission.
* Brands may vary by region; substitute a similar product.

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I Entrées

CAMANCHACA 1. Preheat broiler.

Sensational Ginger/Honey Salmon
2. Mix together sake,soy sauce,ginger and cracked pepper; pour into a shallow
casserole dish.
3 ounces sake (Japanese rice wine)
2 tablespoons soy sauce 3. Pierce salmon portions with a fork and place in the casserole. Baste salmon
1 tablespoon finely chopped or julienned fresh ginger with the marinade; drizzle generously with honey.
Cracked pepper to taste 4. Place the casserole under the broiler on the top oven rack.Watch closely
4 6-ounce fresh skinless, boneless Camanchaca* salmon portions until the salmon begins to brown, approximately 3-5 minutes. Remove from
Honey to taste the oven and turn the salmon. Baste with marinade and generously drizzle
Lemon or lime, optional with honey. Continue broiling for 3-5 minutes, or until browned.
Lemon slices and parsley sprigs for garnish 5. Squeeze a lemon or lime over the salmon if desired. Garnish with lemon
slices and parsley sprigs. Serve with your favorite vegetables or rice.
Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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Entrées I

FISH HOUSE FOODS 3. Season salmon with salt and pepper to taste. Broil salmon, taking care not
Stuffed Salmon with Garlic-Tomato Confit to blacken or burn.
and Asparagus Tips
4. Cook garlic in olive oil in a medium saucepan over moderate heat just until
garlic begins to brown. Remove from heat and stir in diced tomatoes, basil,
1 bunch medium asparagus 2 large tomatoes, peeled, seeded
and diced and salt and pepper to taste. Stir in asparagus tips.
2 portions Kirkland Signature
stuffed salmon entrée 1 tablespoon julienned fresh 5. Place salmon and vegetables on plates and garnish with lemon slices and
Kosher salt basil leaves chives. Makes 2 servings.
Freshly ground black pepper 1 lemon, thinly sliced
3 garlic cloves, slivered 1 tablespoon thinly sliced
1/ 4 cup extra-virgin olive oil fresh chives

1. Preheat broiler.
2. Cut 2-inch tips off the asparagus and blanch until tender; cool and reserve.

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I Entrées

TRIDENT SEAFOODS FJORD SEAFOOD USA

Salmon Benedict with Dill Havarti
Skewered Salmon Slivers

4 4-ounce Trident Seafoods Alaskan Salmon Burgers 1 tablespoon chopped 1/ 4 teaspoon cayenne pepper

Prepared Hollandaise sauce fresh rosemary 2 1/ 2 pounds fresh Kirkland

1/4 teaspoon dried dill 2 tablespoons olive oil Signature* skinless
2 plain English muffins, split 1/ 2 cup lemon juice salmon fillets
4 large eggs 1 garlic clove, crushed 12 bamboo skewers
4 slices dill Havarti cheese 1/ 4 cup dry sherry 12 small green and red bell
1/ 4 teaspoon salt pepper wedges
1. Prepare ingredients simultaneously so that everything stays hot. 1/ 4 teaspoon freshly cracked 12 small onion wedges
2. In a greased pan, cook salmon burgers from frozen over medium black pepper
heat for 4-5 minutes on each side, or until cooked through.
1. In a bowl combine rosemary, olive oil, lemon juice, garlic, sherry, salt,
3. Prepare Hollandaise sauce (fresh, premade or from a dry packet);
pepper and cayenne.
stir in dill.
4. Lightly toast 4 halves of English muffins. 2. Cutting from head to tail, slice salmon fillets into 1-by-4-inch strips.Place
5. Prepare eggs by poaching or frying over easy. salmon strips in the marinade and refrigerate for 1 hour,turning several times.
6. Assemble in this order: English muffin half, salmon burger, cheese 3. Preheat grill.
and egg; spoon Hollandaise sauce on top. Serve immediately. 4. Remove salmon from the marinade and shake dry; reserve marinade.
Makes 4 servings. Thread each salmon sliver lengthwise on a skewer, piercing it 2 or 3 times.
Tip: To cut cooking time in half (4-5 minutes), cook frozen salmon Alternate with peppers and onions.
burgers in a George Foreman grill. 5. Brush the grill rack quickly with cooking oil. Arrange skewers in parallel
lines 6 inches above the heat.Cook for 5 minutes; turn,brush with marinade
and grill until salmon is just cooked through.Serve over rice. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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Entrées I

MAZZETTA 3. Sprinkle lobster meat with lemon juice, salt and pepper; place 1 pat
Grilled Lobster Tails
of butter on each tail. Refrigerate until ready to cook.
4. Melt remaining butter in a small saucepan; add crushed garlic and
4 Seamazz lobster tails
3 lemons simmer. Reserve half for basting and half for dipping.
Salt and pepper to taste 5. Cook lobster tails on the grill over indirect heat, with the cover closed.
1 pound butter Baste frequently with garlic butter. Lobster tails are done when the meat
3 garlic cloves, crushed is opaque and firm to the touch, about 15-18 minutes.
6. Serve with lemon wedges and remaining garlic butter for dipping.
1. Place lobster tails in a pan of cold water to thaw.Preheat grill. Makes 4 servings.
2. Cut open the top of each lobster tail. Pull meat away from the shell,
leaving meat attached at the tail end. Rinse lobster tail and place meat
on top of the shell.

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I Entrées

MAZZETTA 1. Thaw shrimp according to package directions.Rinse shrimp and

Mediterranean Shrimp
refrigerate until ready to use.
2. Heat olive oil and lemon juice in a heavy-duty Dutch oven. Add shrimp,
1 pound Seamazz raw 21/25-count tail-on shrimp
salt, garlic and red pepper flakes. Bring to a boil, stirring occasionally, and
1 1/2 cups extra-virgin light olive oil
Juice of 1 lemon cook for 3-4 minutes. Shrimp is done when meat is opaque and firm to the
1 teaspoon coarse sea salt touch. Garlic slices will be browned.
8 garlic cloves, sliced 3. Sprinkle shrimp with parsley and serve immediately. Makes 4 servings.
1/2 teaspoon red pepper flakes

1 teaspoon chopped fresh parsley

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Entrées I

C ON A GRA MARGARITAVILLE SHRIMP

Shrimp and King Crab Fettuccine Shrimp in Cilantro Tomato
with Olives and Artichokes
Blush Sauce

4 tablespoons butter 1 package (1 1/ 2 pounds) frozen Margaritaville Island Lime Shrimp
3 garlic cloves, crushed through a press, 1 garlic clove, chopped
or 1 1/ 2 teaspoons minced garlic 1 cup chopped tomatoes, fresh or canned
1 tablespoon minced shallot or onion 1 14 1/ 2-ounce can chicken broth
1 pound ConAgra* raw U-15 headless shrimp, 1/ 2 cup chopped cilantro, divided
peeled and deveined 1/ 2 cup light cream
1 teaspoon dried oregano 1 teaspoon cornstarch
1 teaspoon garlic powder 1 pound angel hair pasta or thin spaghetti, cooked and drained
1/ 4 cup chicken broth

8 ounces ConAgra* king crab meat, chopped 1. In a large skillet over medium heat, sauté shrimp and garlic for
1 14-ounce can artichoke hearts, drained 8-10 minutes, turning shrimp to cook evenly.
1/ 4 cup sliced green olives, drained 2. Add tomatoes, chicken broth and 1/ 4 cup cilantro. Bring to a boil,
1 2 1/ 4-ounce can sliced black olives, drained then reduce heat. In a bowl, blend cream with cornstarch; stir into
8 ounces fettuccine, cooked and drained shrimp and heat gently until sauce is slightly thickened.
1/ 4 cup grated Parmesan cheese
3. Spoon shrimp and sauce over pasta.Sprinkle with remaining cilantro.
3 tablespoons chopped fresh parsley Makes 8 servings.
* Brands may vary by region; substitute a similar product.
1. Melt butter in a medium skillet over medium heat; add garlic,
shallot, shrimp, oregano and garlic powder. Sauté for 1 minute.
2. Add chicken broth and bring to a boil. Stir in crab, artichokes
and olives and heat through.
3. Toss with fettuccine. Garnish with Parmesan and parsley.
Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.

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I Entrées

PACIFIC SEAFOOD 1. In a large,heavy stockpot,combine olive oil,shallots,garlic,celery and

Northwest Cioppino
onion.Sauté over medium heat,stirring frequently,until onion is transluce
1/4 cup extra-virgin olive oil nt and tender,5-6 minutes.Do not brown.
1 28-ounce can tomatoes,chopped
1 cup chopped shallots with juice 2. Add bell peppers and sauté for 5-6 minutes, stirring frequently.
6 garlic cloves,minced 1/2 cup chopped fresh parsley 3. Add all remaining ingredients except seafood.Bring to a boil.Reduce
3 celery ribs,chopped 1 teaspoon dried basil heat to a light simmer and cook for 20 minutes,stirring occasionally.
1 large yellow onion,chopped 1 teaspoon dried oregano 4. Add clams and mussels.Simmer for 4 minutes.
1 green bell pepper,sliced in 1 teaspoon dried thyme 5. Add prawns, crabs and halibut. Simmer for 5-6 minutes, or until prawns
2-inch julienne strips 1 teaspoon crumbled saffron threads are opaque.
2 red bell peppers,sliced in 1 bay leaf 6. Divide seafood equally into 6 large soup bowls.Top with broth and serve
2-inch julienne strips 2 pounds golden clams,well washed with French/sourdough bread and butter.Makes 6 servings.
1 medium orange,both grated peel 2 pounds black mussels,well washed
and juice 1 pound prawns (U/15),peeled,
1 teaspoon red pepper flakes deveined,with tails left on
(or more to taste) 3 Dungeness crabs, cooked, cleaned
1 cup white dry vermouth and broken in half
2 cups fish or chicken stock 2 pounds halibut fillet (or cod), cut
1 6-ounce can tomato paste in 1 1/2-inch cubes

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I Entrées

SUNKIST
Citrus Scampi

20 large raw shrimp (about 1 pound), peeled,
deveined, tails on
4 tablespoons butter
4 tablespoons olive oil
2 teaspoons minced garlic
12 Sunkist* fresh orange segments
12 Sunkist* fresh lemon segments
12 Sunkist* fresh grapefruit segments
8 cups baby spinach leaves
JOHNNY’S
1. Butterfly the shrimp, slicing down the back and almost in half. Sautéed Garlic Prawns 
This will make the shrimp curl when cooking. 1-2 pounds prawns, peeled and deveined
2. Melt butter with the olive oil in a large skillet over medium heat. 1 1/ 2 tablespoons Johnny’s* Great Caesar Garlic Spread and Seasoning
Stir in garlic and shrimp. Cook shrimp for 4-5 minutes, or until they 1 tablespoon lemon juice
turn pink and their tails curl; remove from pan. 1/ 2 teaspoon black pepper, optional

3. Add orange, lemon and grapefruit segments to the pan; 1 tablespoon white wine, optional
stir gently to heat through. 1/ 2 cup butter or margarine

4. Place 2 cups baby spinach leaves on each serving plate. Arrange

1. Combine prawns with Johnny’s Garlic Spread, lemon juice, pepper and
the shrimp on top of the spinach. Pour the citrus segments over
wine in a glass bowl. Cover and refrigerate for 1 hour.
the shrimp. Serve immediately. Makes 4 servings.
2. Melt butter in a large nonstick pan over medium-high heat.Transfer the
Tip: This can also be served over rice.
prawns to the hot pan and cook for 2 minutes on each side, or until bright
* Brands may vary by region; substitute a similar product.
pink and opaque.
3. Serve prawns over rice or pasta. Makes 2-4 servings.
* Brands may vary by region; substitute a similar product.

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Entrées I

S EA P AK
Fresh Artichokes Farci with
Shrimp and Sherry

4 large fresh artichokes
8 ounces unsalted butter
12 ounces SeaPak Shrimp Scampi
1 teaspoon finely chopped garlic
1/4 cup pitted, chopped black olives

1 teaspoon chopped Italian parsley

1 1/ 2 cups bread crumbs, unseasoned
1/4 cup dry sherry

Salt, pepper and red pepper flakes

1/4 cup grated Parmesan cheese

Lemon wedges or garlic oil

1. Preheat oven to 325°F.
2. Steam artichokes in salted water until centers are tender; rinse under
cold water, drain and let cool.
3. Melt butter in a large sauté pan over medium heat.Add shrimp, garlic,
olives, parsley, bread crumbs, sherry, and salt, pepper and red pepper flakes
to taste.Cook until shrimp are tender; remove pan from heat and let cool.
4. Clean artichokes by removing the choke and trimming the leaves.
Fill each artichoke to the top with the shrimp filling.
5. Top with grated Parmesan and bake until heated through.Serve hot with
lemon wedges or garlic oil.Makes 4 servings.

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ATLANTIC CAPES
Scallop and Leek Stir-Fry
with Pine Nuts

1 1/ 2 pounds U/10 Atlantic Capes* sea scallops
2 tablespoons vegetable oil
4 leeks (white part only),
cleaned and cut in thin strips or rings
2 teaspoons grated fresh ginger
3 garlic cloves, minced
1/ 4 cup sherry
1/ 4 cup tamari or soy sauce

1 teaspoon toasted sesame oil

3 tablespoons toasted pine nuts
Red pepper flakes, optional
1. If scallops are frozen, thaw in the refrigerator for
3 hours or overnight.
2. Heat oil in a large sauté pan over medium-high heat.Sauté leeks
until soft.Add ginger and garlic and cook
for another 2 minutes, taking care to not burn the garlic.
Add scallops and sauté until opaque.
3. Add sherry and tamari to the pan and bring to a boil. Lower the
heat and cook for 1 minute.
4. Remove the pan from the heat and stir in sesame oil, pine nuts
and red pepper flakes to taste. Serve over rice
or pasta. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.

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Entrées I

KIRKLAND SIGNATURE KIRKLAND SIGNATURE

Pan-Seared Scallops and Citrus Saffron Scallops with Red Peppers
Beurre Blanc
and Snow Peas

1 pound Kirkland Signature scallops, defrosted 8 ounces linguine
Salt and pepper 1 tablespoon olive oil
1 tablespoon olive oil 3 garlic cloves
CITRUS SAFFRON BEURRE BLANC 1 tablespoon cornstarch
1 cup Chardonnay 2 tablespoons cold water
1/ 2 cup dry white wine
2 tablespoons minced garlic
2 tablespoons lemon juice 1 teaspoon black pepper
Pinch of saffron 1 pound Kirkland Signature scallops, defrosted
1/4 cup grated Parmesan cheese
6 ounces heavy cream
1/ 2 cup julienned red bell pepper
4 ounces unsalted butter, cut into small pieces
1/ 2 cup snow peas
1. To make Beurre Blanc, combine wine, garlic, lemon juice and saffron 1/4 cup chopped parsley

in a stainless-steel saucepan. Bring to a simmer and reduce by half.

1. Cook linguine according to package directions, without adding oil
Add cream and reduce by half. Turn the heat to high and whisk in cut-up
or salt. Drain.
butter, 2-3 pieces at a time, until all butter is well incorporated. Finish with a
2. Meanwhile, in a large skillet or wok, heat olive oil over medium heat.
handheld mixer.
Sauté garlic until golden, but do not burn.
2. Season scallops to taste with salt and pepper. Heat olive oil in a sauté pan
3. In a small bowl, mix cornstarch and cold water until smooth. Add
over medium-high heat. Brown scallops until opaque in the center.
cornstarch mixture, wine and black pepper to the skillet; bring to a boil.
3. Place scallops on plates and top with sauce. Makes 4 servings.
4. Add scallops and Parmesan; simmer for 1-2 minutes. Add pepper strips
and snow peas; simmer 1-2 minutes, stirring gently. Remove garlic.
5. Toss linguine with hot scallops. Sprinkle with parsley. Makes 4 servings.

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I Entrées

AMERICAN PRIDE SEAFOODS 1. Thaw scallops overnight in the refrigerator.

Garlic Rosemary Scallop Kabobs
2. Marinate scallops and peppers in olive oil, rosemary, garlic, salt and
black pepper to taste for 30 minutes.
2 pounds American Pride* U/10 frozen scallops
2 red bell peppers, cut in 1-inch squares 3. Preheat grill.
1/ 2 cup olive oil 4. Thread peppers and scallops alternately onto skewers, using 4 scallops
1 tablespoon rosemary, crushed with a spoon to per skewer.
bring out flavor and make smaller pieces 5. Cook on a very hot grill for 2 1/ 2 minutes per side, or until scallops are
3 garlic cloves, finely minced, or 1 tablespoon garlic powder done. Makes 5 servings.
1 teaspoon kosher salt * Brands may vary by region; substitute a similar product.
Black pepper

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Entrées I

N ATURE S WEET PHILLIPS

Grape Tomatoes with Lemon Caper Crab Cakes

Penne and Scallops
4 tablespoons butter, divided
12 ounces penne pasta 2 tablespoons minced yellow onion
2 tablespoons olive oil 2 large eggs
3 cups thinly sliced mushrooms 2 tablespoons lemon juice
2 garlic cloves, minced 1 tablespoon capers, drained
1 pound NatureSweet* grape tomatoes 2 tablespoons mayonnaise
1 pound bay scallops 1/4 teaspoon garlic powder

1 teaspoon salt 1/ 2 teaspoon lemon pepper seasoning

1/ 2 teaspoon ground pepper 1 teaspoon Worcestershire sauce

1/4 teaspoon red pepper flakes 1/4 teaspoon salt

1/4 cup coarsely chopped fresh basil 2/3 cup plain bread crumbs, lightly toasted

Parsley sprigs 1 pound Phillips* Crab Meat

1. Cook pasta until al dente in a large pot of boiling water, stirring 1. Melt 2 tablespoons butter in a medium sauté pan over medium heat.
occasionally. Drain. Cook onion until soft; set aside to cool.
2. Heat oil in a skillet over medium heat. Add mushrooms, garlic and 2. In a medium bowl, beat eggs until frothy. Stir in cooked onion, lemon
12 ounces tomatoes. Sauté for 5 minutes. juice, capers, mayonnaise, garlic powder, lemon pepper seasoning,
3. Add scallops and sauté for another 2 minutes, or until just cooked Worcestershire sauce and salt until well blended. Fold in bread crumbs,
through. Season with salt and pepper. then crab.
4. Remove from heat; add red pepper flakes, basil and pasta to the 3. Form 8 round cakes, using approximately 1/ 2 cup of mixture for each.
skillet and toss. 4. Heat remaining butter in a sauté pan over medium-low heat.
5. Cut remaining tomatoes in half.Garnish each serving with tomatoes Cook crab cakes until golden brown, about 2-3 minutes per side.
and parsley sprigs. Makes 4-6 servings. Makes 4 servings.
* Brands may vary by region; substitute a similar product. * Brands may vary by region; substitute a similar product.

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DELTA PRIDE 1. Preheat oven to 400°F. Pour melted margarine into a large baking pan.
Parmesan Catfish
2. Combine Parmesan, cornmeal, flour, pepper and paprika in a paper bag
or zipper-lock bag. Place catfish in the bag and shake to coat each fillet.
2 tablespoons margarine, melted
1/2 cup grated Parmesan cheese 3. Place fish in the pan,turning once to coat with margarine.Sprinkle remaining
1/4 cup yellow cornmeal cheese/cornmeal mixture over fish.
1/4 cup flour 4. Bake for 10-15 minutes,or until golden brown and fish flakes when tested
1/2 teaspoon pepper with a fork. Makes 8 servings.
1 teaspoon paprika
2 pounds Delta Pride catfish fillets

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Entrées I

CLEAR SPRINGS WESTERN UNITED FISH COMPANY

Rainbow Trout in Parchment
Seared Ahi Tuna Steaks

2 tablespoons chopped parsley 5 garlic cloves, finely chopped
1 tablespoon olive oil 1/ 2 cup soy sauce
1/ 2 tablespoon minced garlic Juice of 2 lemons
1/ 2 tablespoon minced orange peel 1/ 2 teaspoon freshly ground black pepper
1/ 8 teaspoon salt Pinch of salt
1/ 8 teaspoon black pepper Dash of sesame oil
2 pieces parchment paper, 15 by 15 inches 2 fresh Western United Fish Company ahi tuna steaks,
2 1-pound dressed Clear Springs* rainbow trout 1 1/ 2 inches thick
Canola oil
1. Preheat oven to 375°F. Combine parsley, olive oil, garlic, orange peel,
salt and pepper in a small bowl. 1. Preheat grill.
2. Fold each piece of parchment in half. Open and place each trout, skin 2. In a bowl, whisk together garlic, soy sauce, lemon juice, pepper, salt
side down, with the back close to the fold. Evenly spread 2 teaspoons and sesame oil. Place ahi steaks in a glass dish. Pour marinade over steaks,
of filling on the flesh side of the bottom half of trout. Fold trout closed. turn to coat, cover and refrigerate for 10 minutes.
Bring top half of parchment over trout and fold edges together to form 3. Brush grill with canola oil. Grill ahi steaks over direct high heat for
a tight seal. 2 minutes per side, or until cooked to your taste. Serve immediately with
3. Place parchment packages on a baking sheet; bake for 12-15 minutes. steamed vegetables and rice. Makes 2 servings.
Makes 2 servings.
Tip: Packets can be prepared ahead and refrigerated, tightly covered,
for up to 4 hours.
* Brands may vary by region; substitute a similar product.

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GOLD-N-SOFT 1. Preheat oven to 450°F.

Halibut with Hazelnut Crust
2. Combine hazelnuts, bread crumbs, margarine and savory in a bowl;
mix until well blended. Roll and press halibut into hazelnut mixture.
2 cups ground hazelnuts
1 cup dried bread crumbs 3. Place fillets on a greased broiling pan and bake for 8-10 minutes,
1/ 4 cup Gold-N-Soft* Margarine, melted or until just cooked through.
2 tablespoons dried savory 4. Meanwhile,pour cream into a nonreactive saucepan and cook over medium-
4 5-ounce halibut fillets (or other lean white fish fillets) high heat to reduce volume by half. Add Parmesan to cream; mix well.
2 cups heavy cream 5. Place fish on a serving platter and top with sauce. Serve with lemon
1/ 2 cup freshly grated Parmesan cheese wedges. Makes 4 servings.
1 lemon, cut in wedges * Brands may vary by region; substitute a similar product.

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W ILSON B ATIZ ORCA BAY

Fillets of Sole with Grilled Mahi Mahi with
Grapes and Walnuts
Tangy Cilantro Sauce

1/ 2 cup veal stock 1/ 2 cup honey

8 fillets of sole 1/ 2 cup water

Salt and pepper 1/4 cup rice vinegar

Vegetable oil 1/4 cup white wine

24 WilsonBatiz* grapes (white muscat, red globe 1 tablespoon cornstarch

or other variety), peeled and seeded 1 teaspoon granulated garlic
16 walnut halves 1/ 2 teaspoon grated lemon peel
Juice of 1 lemon 2 tablespoons chopped fresh cilantro,
1 teaspoon chopped parsley plus more for garnish
2 pounds Orca Bay* frozen
1. Heat veal stock in a small saucepan and keep warm. mahi mahi fillets, thawed
2. Season fillets with salt and pepper to taste. Sauté in oil over medium-
high heat for 2-3 minutes per side; remove from the pan and keep warm. 1. Preheat grill.
3. Add grapes and walnuts to the pan and sauté briefly. 2. Combine honey, water, vinegar, wine, cornstarch, garlic and lemon peel
4. Arrange sole on a serving dish. Cover with grapes and walnuts. in a small saucepan. Cook, stirring, over medium heat until mixture boils
5. Stir lemon juice into the hot veal stock and warm briefly; pour around and thickens; lower heat and simmer for 2 minutes. Stir in cilantro.
the sole. Garnish with parsley. Makes 8 servings. Remove sauce from heat and keep warm.
* Brands may vary by region; substitute a similar product. 3. Grill fish 4-6 inches from the heat for 10 minutes per inch of thickness,
or until it turns opaque and flakes easily with a fork. (Mahi mahi can also
be baked in a 300°F oven for 20 minutes.)
4. Spoon sauce over fish and garnish with cilantro. Makes 4 servings.
Tip: Thaw mahi mahi in the refrigerator for 6-8 hours or overnight, or in
the microwave on low for up to 2 minutes, checking every 30 seconds.
* Brands may vary by region; substitute a similar product.

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MOUNTAIN STREAM TILAPIA RIO MAR

Tilapia in Lemon Sauce with Capers
Tilapia Fillets en Papillote

2 tablespoons oil 2 carrots, peeled and julienned
Flour for coating 2 zucchini, julienned
4 6-ounce Mountain Stream* tilapia fillets 4 teaspoons minced fresh ginger
1/ 4 cup diced onions 2 tablespoons minced fresh basil
1/ 2 cup unsalted butter 4 tablespoons olive oil
1 1/ 2 tablespoons capers 4 tablespoons lime juice
1/ 2 cup white wine 4 tablespoons white wine
1/ 2 cup lemon juice Salt and pepper to taste
Salt and pepper 1 pound fresh Rio Mar* tilapia fillets
1/ 2 bunch parsley, finely chopped
1. Preheat oven to 400°F.
1. Heat oil in a very large pan over high heat (or cook in 2 batches). 2. Layer ingredients in the order listed on 4 separate 6-by-10-inch pieces
Lightly flour tilapia fillets and sear until golden brown, 3-4 minutes. of aluminum foil. Close the foil to make 4 sealed “pouches.”
2. Turn fillets and add onions. Cook briefly until onions are translucent; 3. Bake until fish is tender, 15-20 minutes. Open the pouches and serve
add butter, capers, wine, lemon juice, and salt and pepper to taste. tilapia on a bed of steamed vegetables. (Caution: when pouches are
3. Reduce heat to medium and simmer for about 5 minutes.When the opened, escaping steam can cause burns.) Makes 4 servings.
sauce has a silky consistency, add parsley. * Brands may vary by region; substitute a similar product.
4. Serve with baked potatoes. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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RAIN FOREST AQUACULTURE REGAL SPRINGS

Rollatini of Tilapia Surprise
Tilapia in White Vermouth Sauce

2 fresh Rain Forest* tilapia fillets 3/ 4 cup dry vermouth

4 large shrimp 3/ 4 cup water

1 ounce fresh snow crab meat 4 thin strips lemon peel

1/ 2 ounce sun-dried tomatoes, chopped 2 teaspoons small capers with juice
Salt and pepper 1 tablespoon finely chopped shallots
1 cup flour 1/ 2 teaspoon minced garlic

4 eggs, beaten 4 Regal Springs* tilapia fillets

2 cups bread crumbs Lemon wedges
2 teaspoons butter
1. In a large sauté pan, combine vermouth and water; heat until it just
2 small shallots, diced
begins to bubble. Stir in lemon peel, capers with juice, shallots and garlic.
1 pint whipping cream
1 cup finely chopped tomatoes 2. Add tilapia to the pan and cook over medium heat for 3-4 minutes;
Madeira turn fillets with a large spatula and cook 3-4 minutes, or until just cooked
through.Turn the fillets again and warm for 30 seconds; remove to plates
1. Preheat oven to 325°F. and top with sauce.
2. Pound tilapia fillets until flat. Layer the shrimp, crab and sun-dried 3. Serve with lemon wedges and spicy rice or fettuccine Alfredo.
tomatoes on the fillets. Season to taste with salt and pepper. Roll up Makes 4 servings.
the fillets and secure with toothpicks. Dip in flour, dip in eggs and then * Brands may vary by region; substitute a similar product.
roll in bread crumbs.
3. Deep-fry until golden brown.Transfer to the oven and bake for
10 minutes.
4. Melt butter in a sauté pan and sweat shallots until tender. Stir in
cream and tomatoes; heat gently, then add a splash of Madeira.
5. Slice rollatini and serve with sauce. Makes 2 servings.
* Brands may vary by region; substitute a similar product.

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HIGH LINER 1. Pour lime juice over tilapia,cover and refrigerate.Combine flour and spices.
Pan-Fried Tilapia with Toasted Head 2. To make the salsa, place a nonstick skillet over medium-high heat; add
Roasted Pineapple-Avocado Salsa
pineapple and fresh jalapeño. Cook for 4 minutes, stirring to brown evenly.
Add wine and cook for 1 minute;transfer to a bowl.Add remaining ingredients
1/ 2 cup lime juice TOASTED HEAD
ROASTED PINEAPPLE- and toss gently; cover and refrigerate.
4 High Liner* tilapia
loins, thawed AVOCADO SALSA 3. Dip tilapia in egg, then in seasoned flour. Heat oil in a large nonstick
1/ 2 cup flour 1 cup diced fresh pineapple skillet over medium-high heat. Add tilapia and cook about 4 1/ 2 minutes;
1/ 2 jalapeño pepper, minced
1 1/ 2 teaspoons chili powder turn and cook 4 1/ 2 minutes. Remove and top with salsa. Makes 4 servings.
1/ 3 cup Toasted Head Chardonnay
1 teaspoon ground cumin Recipe created by Rachael Levine, Executive Winery Chef, R. H. Phillips Winery.
1 tomato, cut in small dice * Brands may vary by region; substitute a similar product.
1 teaspoon sea salt
1/ 2 teaspoon black pepper 1/ 2 small red onion, cut in small dice
1/ 4 cup cilantro, chopped
Pinch of cayenne pepper
2 eggs, beaten 1 pickled jalapeño pepper, minced
1/4 cup cooking oil Juice of 1/ 2 lemon
1 1/ 2 teaspoons salt
1 avocado, cut in small dice

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COLUMBIA MARKETING INTERNATIONAL

Caramel-Glazed Apple Cake

CAKE CARAMEL GLAZE
1 cup packed light brown sugar 4 tablespoons butter
1 cup granulated sugar 1/4 cup granulated sugar

1 1/ 2 cups vegetable oil 1/4 cup light brown sugar

3 eggs Pinch of salt

3 cups all-purpose flour 1/ 2 cup heavy cream

1 teaspoon baking soda

2 teaspoons cinnamon
1/ 2 teaspoon nutmeg
CHELAN FRUIT
1/ 2 teaspoon salt
Apple Cake 
5 Washington Granny Smith
or Golden Delicious apples, 2 teaspoons vanilla extract 1/ 2 teaspoon salt

cored, peeled and cut in 2 cups sugar 1/ 2 teaspoon nutmeg

1/ 2-inch pieces 1/ 2 cup butter, softened 4 cups peeled, chopped Trout*
1 1/4 cups chopped pecans 2 eggs Crisp Granny Smith apples
or walnuts 2 cups flour 1 cup chopped nuts
2 1/4 teaspoons vanilla extract 2 teaspoons baking soda 1 cup raisins
1. Preheat oven to 325°F. Butter and flour a 9-by-13-inch pan. 2 teaspoons cinnamon
2. To prepare the cake, beat both sugars and oil in a mixing bowl until very 1. Preheat oven to 350°F.
well blended. Add eggs one at a time, beating well after each addition. Sift 2. Cream together vanilla, sugar, butter and eggs in a large bowl.
together flour,baking soda,cinnamon,nutmeg and salt;gradually add to eggs, 3. Sift together flour, baking soda, cinnamon, salt and nutmeg in
mixing just until blended. Stir in apples, pecans and vanilla; pour into pan. a medium bowl; add to butter mixture.
3. Bake for 50-75 minutes, or until a toothpick inserted in the center 4. Stir in apples, nuts and raisins. Pour mixture into an ungreased
comes out clean. Let cool in the pan while preparing the glaze. 9-by-13-inch pan.
4. To prepare the glaze, melt butter in a saucepan over low heat. Stir in 5. Bake for 45-50 minutes, or until a toothpick inserted in the center
both sugars and salt; cook over medium-low heat for 2 minutes.Add cream comes out clean. Makes 12 servings.
and boil for 2 minutes, stirring constantly. * Brands may vary by region; substitute a similar product.
5. Poke holes in the cake with a skewer or toothpick. Pour on the glaze.
Serve warm or at room temperature.Top with whipped cream
or ice cream if desired. Makes 12 servings.

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Desserts I

NONNI’S L&M
Upside-Down Peach Cioccolati Cake
Grandma Mary’s Apple Cake

2 tablespoons butter, melted 1 4.6-ounce box French vanilla 1 1/ 2 cups sugar
1/ 4 cup brown sugar instant pudding 1/ 2 cup vegetable oil

3-4 fresh, firm peaches, 2 eggs 2 large eggs

thinly sliced 1/ 4 cup real sour cream
2 cups unbleached white flour
2 Nonni’s* Cioccolati Biscotti, 1/ 2 cup canned sweetened
1 teaspoon baking soda
chopped in large chunks, condensed milk 1 teaspoon baking powder
plus 1 cup ground Nonni’s 1/ 2 teaspoon vanilla extract
1/ 2 teaspoon salt
Cioccolati Biscotti (use food
processor or blender) 1 teaspoon ground cinnamon
1/ 2 teaspoon ground nutmeg
1. Preheat oven to 350°F. Mix butter and brown sugar; spread in a 1/ 2 teaspoon ground cloves
greased 6-inch round baking pan. 3 cups peeled, sliced Washington apples (any combination of
2. Arrange peaches on the butter/sugar mixture. Sprinkle biscotti L&M* Braeburn, Fuji, Gala or Red Delicious)
chunks over peaches. 1 cup chopped pecans or walnuts
3. On medium-low speed, blend pudding, eggs, sour cream, condensed 1. Preheat oven to 350°F.
milk, vanilla and ground biscotti until thoroughly mixed (1-2 minutes). 2. Combine all ingredients in a large bowl. Mix with a wooden spoon until
Batter may be gritty. Pour over the crumbled biscotti. Batter may reach combined; dough will be very stiff. Spread in a buttered 9-by-13-inch pan.
the top of the pan. 3. Bake for 35 minutes, or until a toothpick inserted in the center comes
4. Bake, attentively, for 40-50 minutes, or until center is golden brown. out clean.This is excellent for picnics; it keeps well and stays moist.
Cake may rise above the top of the pan during baking. Let cool, then Makes 12 servings.
invert pan onto a serving dish. Makes 4-6 servings. This recipe was submitted by Stephanie LaFollette,an L&M sales-support specialist in Selah,Washington.
Tip: Recipe can be doubled, using a 9-by-13-inch pan or a 12-inch * Brands may vary by region; substitute a similar product.
round pan.
* Brands may vary by region; substitute a similar product.

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HELLMANN’S/BEST FOODS DOVEX MARKETING

Super Moist Chocolate Mayo Cake
Chocolate Pear Delight

1 box (18 1/4 ounces) chocolate cake mix 1 tablespoon butter
1 cup Hellmann’s or Best Foods Real Mayonnaise 1 tablespoon flour
1 cup water 1/ 2 cup milk

3 eggs 3 tablespoons cocoa

1 teaspoon ground cinnamon, optional 2 1/ 2 tablespoons sugar
2 eggs, separated
1. Preheat oven to 350°F. Spray and lightly flour two 9-inch round
1 fresh Dovex Marketing* Northwest Anjou or Bosc pear,
cake pans; set aside. peeled and sliced
2. In a large bowl, with a mixer at low speed, blend cake mix,
mayonnaise, water, eggs and cinnamon for 30 seconds. Beat at 1. Preheat oven to 350°F.
medium speed for 2 minutes. Pour into the prepared pans. 2. Melt butter over medium-low heat in a small saucepan; blend in flour.
3. Bake for 30 minutes, or until the cake springs back when touched In a separate pan, combine milk, cocoa and sugar and heat until hot but
lightly in the center. Cool on a wire rack for 10 minutes; remove not boiling; add immediately to flour mixture, stirring constantly.
the cake from the pans and cool completely. Sprinkle, if desired, with 3. Beat egg yolks in a bowl until light. Blend a small amount of the hot
confectioners’ sugar or fill and frost. Makes 12 servings. sauce into the yolks; stir yolks into the sauce. Cook, stirring, over low heat
until slightly thickened. Cover and cool.
4. Beat egg whites until stiff but not dry; fold into cooled chocolate mixture.
5. Lay sliced pears in a buttered 4-cup baking dish; pour chocolate
mixture over pears. Bake for 30 minutes, or until set. Serve immediately.
Makes 2 servings.
Tip: This recipe can be doubled for 4 servings.
* Brands may vary by region; substitute a similar product.

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STEMILT GROWERS 1. Preheat oven to 375°F. Lightly coat a 9-by-9-inch pan with nonstick
Apple Crisp
cooking spray.
1/3 cup sifted all-purpose flour 2. In a medium bowl, combine flour, brown sugar, 1 teaspoon cinnamon,
1/2 cup packed brown sugar butter, rolled oats, salt and nutmeg.
2 teaspoons ground cinnamon, divided 3. In a large bowl, combine apples, granulated sugar and 1 teaspoon
1/2 cup butter, melted cinnamon; pour into the baking pan. Cover evenly with topping, pressing
1 cup rolled oats or unsweetened granola it firmly onto apples.
1/2 teaspoon salt 4. Bake for 35 minutes, or until lightly browned. Serve warm with whipped
1/2 teaspoon ground nutmeg topping or ice cream. Makes 6-8 servings.
6 large Stemilt* Pink Lady or Braeburn apples, * Brands may vary by region; substitute a similar product.
peeled and chopped
1/2 cup granulated sugar

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MOUNTAIN VIEW FRUIT SALES KINGSBURG APPLE

Peach Cobbler
Phyllo Cups with Asian Pears
1 stick (1/ 2 cup) butter or margarine and Pluots

8 cups peeled and sliced I.M. Ripe label 4 Kingsburg Apple pluots
California peaches 2 Kingsburg Apple Asian pears
2 cups sugar, divided 1-1 1/4 cups sugar (to taste)
1/ 2 cup water
1 1/ 2 teaspoons ground cinnamon
1 cup flour 1/ 2 teaspoon ground ginger
2 teaspoons baking powder 1/ 2 cup chopped walnuts
3/ 4 cup milk
1 pound prepared phyllo dough
Cinnamon 4 ounces butter (1/ 2 cup), melted
1. Preheat oven to 350°F. Melt butter in a 9-by-13-inch pan in the oven. Whipped cream or ice cream
2. Combine peaches, 1 cup sugar and water in a large saucepan; heat just 1. Preheat oven to 375°F. Butter 8-10 cups of a muffin tin.
to a boil. 2. Cut pluots and Asian pears in 1/ 2-inch cubes; place in a bowl.
3. Combine flour, 1 cup sugar and baking powder in a medium bowl; Toss with 1/ 2 cup sugar, cinnamon, ginger and walnuts. Set aside.
stir in milk. 3. Layer 8 sheets of phyllo, brushing each layer with melted butter
4. Pour batter over melted butter in the baking pan. Spoon fruit and juice and sprinkling with about 2 teaspoons sugar. Cut layered phyllo
over the batter. Sprinkle lightly with cinnamon. Bake for 35-40 minutes, dough into 6-inch rounds. Place the phyllo rounds in the muffin
or until golden brown. Makes 12 servings. cups and press to fit. Fill with the fruit mixture.
4. Bake for 20-25 minutes, or until golden brown. Serve immediately,
topped with whipped cream or ice cream. Makes 8-10 servings.

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Desserts I

EQUAL WESTERN SWEET CHERRY

Country Peach Tart
Handmade Stem-Free
Pastry dough for single-crust 9-inch pie Cherry Almond Pie

4 cups peeled, sliced fresh peaches or Pastry dough for 2-crust 9-inch pie
frozen peaches, thawed 1/ 2 cup finely chopped almonds, divided
12 packets Equal sweetener 1 egg, beaten
(or 1/ 2 cup Equal Spoonful or Equal Sugar Lite) 4 cups pitted stem-free Northwest*
1 tablespoon all-purpose flour fresh sweet cherries
1/ 2 teaspoon ground cinnamon 1/ 3 cup sugar
1/ 4 teaspoon almond extract
3 tablespoons cornstarch
1. Preheat oven to 425°F. 1 teaspoon ground cinnamon
1/ 4 teaspoon salt
2. Roll out pastry dough on a floured surface into a 12-inch circle;
2 tablespoons red wine
transfer to an ungreased baking sheet. In a bowl, combine peaches, Equal,
flour, cinnamon and almond extract; toss until peaches are coated. 1. Preheat oven to 375°F.
3. Arrange peaches on pastry, leaving a 2-inch border around the edges. 2. Roll dough into a 16-inch circle and sprinkle with 1/ 4 cup almonds;
Bring pastry edges toward the center, overlapping as necessary. roll gently to embed nuts in dough. Gently transfer to a lightly greased
4. Bake for 25-30 minutes, or until the crust is golden brown and the baking sheet lined with parchment paper. Brush with beaten egg.
peaches are tender.Serve warm or at room temperature.Makes 8 servings. 3. Mix cherries, sugar, cornstarch, cinnamon, salt and wine in a bowl; spoon
onto dough, leaving a 4-inch border. Lift edges of dough up and over fruit,
leaving a 5-inch circle of cherries showing in the center.
Fold in edges of pastry to form a circle. Brush pastry with egg; sprinkle with
remaining almonds.
4. Bake for 30 minutes, or until pastry browns and filling bubbles.
Let stand 15 minutes before cutting. Makes 8 servings.
* Brands may vary by region; substitute a similar product.

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GROWER DIRECT/PRIMAVERA/M&R GROWER DIRECT/PRIMAVERA/M&R

Cherry Crème Cheese Pie
Michael’s Killer Cobbler

3 cups pitted Bing cherries, about 2 pounds 1 1/ 4 cups Grower Direct* blueberries
1 1/ 2 cups sugar, divided 1 1/ 4 cups Bing cherries, halved and pitted
1 1/ 2-2 tablespoons cornstarch 1 3/ 4 cups sugar, divided
1 package graham crackers, crushed 3/ 4 cup warm water
1/ 4 cup margarine, melted 6 tablespoons butter
1 3-ounce package cream cheese, softened 1 cup all-purpose flour
1/ 2 cup confectioners’ sugar 1 teaspoon baking powder
1/ 2 teaspoon vanilla extract 1 cup milk
1/ 2 pint whipping cream
1. Preheat oven to 350°F.
1. Combine cherries and 1 cup sugar in a saucepan; cook over low heat until 2. Place blueberries, cherries, 3/ 4 cup sugar and water in a bowl and stir
cherries are soft, 20-30 minutes. Mix cornstarch with 1/ 4 cup sugar in a small to combine.
bowl; stir in 1/ 2 cup of cooled cooking juice. Stir into cherries and cook until 3. Melt butter in a large ovenproof baking dish, swirling to coat
thickened. Let cool. the bottom.
2. Combine graham cracker crumbs, margarine and 1/ 4 cup sugar; pat into a 4. In a separate bowl, combine flour, 1 cup sugar, baking powder and
9-inch pie pan. Put in the freezer while making the filling. milk; mix well. Pour into the baking dish. Spread fruit mixture with liquid
3. Place cream cheese, confectioners’ sugar and vanilla in a mixing bowl and evenly over the batter.
beat until smooth. In another bowl, whip the cream until soft peaks form; 5. Bake for 1 hour, or until crust is done. Serve warm with vanilla ice cream.
fold into cream cheese mixture. Pour into the crust. Makes 6-8 servings.
4. Top with the cooled cherries and refrigerate for 5 hours or overnight before * Brands may vary by region; substitute a similar product.
serving. Makes 6-8 servings.

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Desserts I

QUAKER 1. Preheat oven to 375°F. Lightly coat an 8- or 9-inch glass pie pan with
Easy Apple-Berry Crumble Pie
nonstick cooking spray.
1 1/2 cups Quaker Oats (quick or old-fashioned), uncooked 2. In a medium bowl,combine oats,flour,brown sugar and baking soda.
1 cup all-purpose flour Add melted butter;mix well.Set aside 3/4 cup of the oat mixture for topping.
1/2 cup firmly packed brown sugar Press the remaining oat mixture firmly onto the bottom and sides of the pie pan.
1/2 teaspoon baking soda Bake for 10-12 minutes,or until light golden brown.Cool slightly on a wire rack.
10 tablespoons butter or margarine, melted 3. Using the same bowl, stir together pie filling, cranberries, lemon juice and
1 21-ounce can apple pie filling cinnamon. Spoon the filling over the hot crust, spreading evenly.Sprinkle evenly
3/4 cup sweetened dried cranberries with the reserved oat topping.
1 1/2 teaspoons lemon juice 4. Bake for 18-22 minutes, or until the topping is golden brown. Serve warm or
1/2 teaspoon ground cinnamon
at room temperature. Makes 8 servings.

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ALL STATE PACKERS/ SAGE FRUIT COMPANY

ASSOCIATED FRUIT Julie’s Jonagold Apple Pie

Pear Praline Pie
Pastry dough for 2-crust 9-inch pie
PRALINE TOPPING 5-7 medium to large Sage Fruit Company* Jonagold apples,
1/ 2 cup packed brown sugar peeled, cored and sliced
3/4 cup sugar
1/ 2 cup chopped pecans
1/ 3 cup flour
1/ 3 cup flour
1/ 2 teaspoon cinnamon
1/ 4 cup butter
(careful—too much will overpower the apples!)
5 fresh ripe Green Bartlett or Bosc pears
2/ 3 cup sugar 1. Preheat oven to 425°F. Roll out half of pastry dough and place in a
1/ 4 cup flour 9-inch pie pan.
1/ 2 teaspoon grated lemon peel 2. In a large bowl, combine apples, sugar, flour and cinnamon; pour into
1/ 2 teaspoon ground ginger the pie shell. Moisten outer edge of crust with water. Roll out remaining
Dash of salt dough and place on top of pie; crimp the edges to seal. Make several slits
1 unbaked 9-inch pie shell in the top crust.
3. Bake on the lowest oven rack for 40-45 minutes, or until the crust is
1. Preheat oven to 400°F.
brown and the juices are bubbly. If necessary, cover the edges with strips
2. Prepare Praline Topping: In a medium bowl, combine brown sugar,
of foil to prevent the crust from getting too dark. Serve cold or warm
pecans and flour. Cut in butter.
with vanilla ice cream. Makes 6-8 servings.
3. Peel, core and slice pears. Place in a large bowl and toss with sugar,
* Brands may vary by region; substitute a similar product.
flour, lemon peel, ginger and salt.
4. Sprinkle 1/ 4 of topping in pie shell. Add pears. Sprinkle with remaining
topping. Bake for 40 minutes, or until golden brown. Serve warm or cold.
Top with whipped cream or ice cream, if desired. Makes 6-8 servings.
Tip: Always be sure to use ripe pears.

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W ES P AK JON DONAIRE
Tree-Ripe Plum Pie
Bananas Foster Cheesecake

2 cups all-purpose flour 1 tablespoon chopped pecans
1 1/4 teaspoons salt, divided 5 ounces Jon Donaire* Baked New York Cheesecake (1 precut slice)
2/ 3 cup + 2 tablespoons shortening 1/ 2 ripe banana, peeled and cut in 1/4-inch slices
1/4 cup cold water 2 tablespoons purchased caramel sauce, warmed
5 cups unpeeled sliced WesPak Friar plums Whipped cream
1/4 cup tapioca Cinnamon
1 cup sugar
1. Preheat oven to 350°F.Toast pecans on a baking sheet for 5-10 minutes,
1 teaspoon almond extract
or until fragrant.
1. Preheat oven to 425°F. 2. Place cheesecake slice on a dessert plate.Top with banana slices,
2. Combine flour and 1 teaspoon salt in a bowl. Cut in shortening until letting them cascade down the sides.
particles are the size of small peas. Mix in cold water with a fork. Roll out 3. Spoon warm caramel sauce carefully over cheesecake and banana
half of dough and line a 9-inch pie pan. slices. Sprinkle with toasted pecans.
3. Place plums in a bowl and stir in tapioca, sugar, almond extract and 4. Pipe a dollop of whipped cream onto back end of cake, then lightly
1/4 teaspoon salt. Pour into the pie shell.
sprinkle cake and plate with cinnamon. Makes 1 serving.
4. Roll out remaining dough and place on top of filling. Crimp edges, * Brands may vary by region; substitute a similar product.
slit top and sprinkle with sugar.
5. Bake for 15 minutes. Reduce heat to 325°F and bake for 40-50 minutes,
or until crust is golden brown and filling is bubbling. Makes 6-8 servings.
Tips: Use any variety of ripe, flavorful plums.To enjoy year-round,
slice plums and freeze for later use.

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RASKAS THE CHEESECAKE FACTORY

Classic New York-Style Cheesecake
Original Cheesecake
8 zwieback toast slices, crushed with Strawberries

1 tablespoon butter, melted 1 slice The Cheesecake Factory* Original Cheesecake
1 tablespoon plus 1 1/ 3 cups sugar 3 whole fresh strawberries
4 eggs 1 ounce prepared strawberry glaze
2 teaspoons vanilla extract 4 ounces whipped cream
4 8-ounce packages Raskas* cream cheese, softened
16 ounces sour cream 1. Place cheesecake on a dessert plate.
1/ 2 cup raisins, optional 2. Clean and remove stems from strawberries. Roll strawberries in
strawberry glaze until lightly coated.
1. Preheat oven to 325°F. 3. Garnish the cheesecake with the glazed strawberries.
2. Mix zwieback crumbs, butter and 1 tablespoon sugar. Press into the 4. Place whipped cream decoratively on the cheesecake and plate.
bottom of a 10-inch springform pan. Makes 1 serving.
3. Beat eggs in a medium bowl until thick and lemon colored, about *Brands may vary by region; substitute a similar product.
5 minutes. Add 1 1/ 3 cups sugar and vanilla. Set aside.
4. Beat cream cheese in a large bowl until smooth. Blend in egg mixture
and sour cream. Pour into the pan. Sprinkle raisins over the top.
5. Bake for 1 hour.Turn the oven off and leave cake in the oven with the
door ajar for 1 hour. Remove cake from the oven and let cool for 1 hour at
room temperature. Chill. Makes 12-16 servings.
* Brands may vary by region; substitute a similar product.

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SMUCKER’S GENERAL MILLS BAKERIES

Raspberry Twists
& FOODSERVICE
2 cups all-purpose flour Triple-Berry Cheesecake
1 tablespoon baking powder Croissant Sandwiches

1/ 2 teaspoon salt
12 Kirkland Signature Butter 1 cup cold milk
2 tablespoons sugar Croissants 1 package (4-serving size) instant
1/ 2 cup Crisco* shortening
2 16-ounce packages fresh or cheesecake pudding
1/ 2 cup milk thawed mixed berries 1 8-ounce tub whipped topping,
1/ 2 cup Smucker’s* Red Raspberry Preserves (e.g., strawberries, blueberries, thawed
(or Strawberry or Apricot Preserves) raspberries) Confectioners’ sugar
1/ 4 cup flaked coconut 1 tablespoon sugar Fresh strawberries, optional
1. Preheat oven to 450°F. 1. Preheat oven to 350°F.
2. In a mixing bowl, combine flour, baking powder, salt and sugar. 2. Split croissants in half horizontally with a serrated knife and keep
Cut in Crisco shortening with a pastry blender or a fork until mixture together. Place on a cookie sheet and bake for 8-10 minutes, or until
resembles coarse crumbs. Make a well in the center of the dry ingredients; crust is flaky.
add milk all at once. Stir with a fork until the dough clings together. 3. Mix berries with sugar in a medium bowl.
Turn the dough onto a lightly floured surface; knead for 10-12 strokes. 4. Pour milk into a medium bowl and add pudding mix. Beat with a
Roll dough into an 8-by-15-inch rectangle. wire whisk for 2 minutes. Gently stir in whipped topping.
3. Spread Smucker’s preserves over the dough. Sprinkle with coconut. 5. To assemble, spread 1/ 2 cup of cheesecake filling on bottom croissant
4. Fold dough in half to make a 4-by-15-inch rectangle. Cut in 1-inch slice. Layer on 1/ 2 cup of berry mixture and then the croissant top.
strips. Holding strips at both ends, twist twice. Place on a lightly Dust with confectioners’ sugar and garnish with fresh strawberries.
greased baking sheet. Serve with a dollop of cheesecake filling on the side. Makes 12 servings.
5. Bake for 10-12 minutes, or until golden brown. Makes 15 twists. Tip: Berry mixture and cheesecake filling can be made in advance
* Brands may vary by region; substitute a similar product. and refrigerated until ready to serve.

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J&J SNACK FOODS 1. Place butter in a mixing bowl and beat until creamy. Gradually beat in
Brownie Bugs
confectioners’ sugar. Mix in vanilla extract and milk until smooth.
2. Add desired food coloring to small batches of frosting. Spoon frosting into
Kids “bugging” you for homemade brownies? Using Kirkland Signature Brownie
zip-top plastic bags with a tiny corner cut off the bag to allow frosting to flow
Cookies as a base, add colored frosting and candy decorations to create critters
your kids will love to make and eat! out. Create a lovely ladybug, a buzzy bee or a wacky bug of your own. Let the
kids go crazy! Makes 6 servings.
6 Kirkland Signature Brownie cookies
Ladybug: Spread red frosting over the cookie, leaving a semicircle of cookie
Licorice whips, gumdrops, mini marshmallows, chocolate chips,
white chocolate chips and Kirkland Signature Doublenut cookies, unfrosted for the ladybug’s head. Lay a licorice whip down the center of the
for decoration cookie and press into the frosting. For the eyes, make 2 small dabs of frosting
Cookie Frosting and apply 2 mini marshmallows. Create eye detail and the ladybug’s spots
COOKIE FROSTING using chocolate chips.
1 stick (4 ounces) butter, softened Buzzy Bee: Make stripes with yellow frosting piped from a zip-top bag.
3 cups confectioners’ sugar For the eyes,slice a yellow gumdrop in half and press a chocolate chip into the
1 teaspoon vanilla extract cut surface of each half;adhere to the cookie with a dab of frosting.Cut a Kirkland
3 tablespoons milk Signature Doublenut cookie in half and attach to the cookie with frosting to create
Food coloring wings.Add licorice whips for antennae.

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Desserts I

MOTT’S M&M’S
Apple Sauce Brownies
Colorful Caramel Bites

1 cup firmly packed brown sugar 1 cup plus 6 tablespoons all-purpose flour, divided
1/ 2 cup margarine or butter, softened 1 cup quick-cooking or old-fashioned oats, uncooked
2 eggs 3/4 cup firmly packed light brown sugar

1 cup Mott’s* Regular or Cinnamon Apple Sauce 1/ 2 teaspoon baking soda

1 teaspoon vanilla extract 1/4 teaspoon salt

1 cup all-purpose flour 3/4 cup butter or margarine, melted

1/4 cup unsweetened cocoa 1 3/4 cups M&M’S Milk Chocolate Candies, divided
1 teaspoon cinnamon 1 1/ 2 cups chopped pecans, divided
1/ 2 teaspoon baking powder 1 12-ounce jar caramel ice cream topping
1/ 2 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350°F.
1/ 2 cup chopped nuts 2. Combine 1 cup flour, oats, brown sugar, baking soda and salt in a
bowl. Blend in melted butter to form a crumbly mixture. Press half
1. Preheat oven to 350°F. Grease a 9-inch square pan. of the crumb mixture onto the bottom of a 9-by-9-inch baking pan;
2. In a large bowl,combine brown sugar,margarine and eggs; mix well. bake for 10 minutes.
3. Stir in apple sauce and vanilla; blend thoroughly. Stir in flour, cocoa, 3. Sprinkle with 1 cup M&M’S Candies and 1 cup pecans. Blend
cinnamon, baking powder, baking soda and salt; mix well. Stir in nuts. remaining 6 tablespoons flour with caramel topping; pour over top.
Pour into prepared pan. Combine remaining crumb mixture, remaining 3/4 cup M&M’S
4. Bake for 25-35 minutes, or until a toothpick inserted in the center Candies and remaining 1/2 cup pecans; sprinkle over caramel layer.
comes out clean. Cool on a rack; cut into squares. Makes 16 servings. 4. Bake for 20-25 minutes, or until golden brown. Makes 36 bars.
* Brands may vary by region; substitute a similar product.

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SARA LEE 1. Preheat oven to 350°F. Line 2 mini loaf pans (7 1/2 by 3 3/4 inches) with
Bread Pudding with aluminum foil; coat lightly with nonstick cooking spray.
White Chocolate Sauce
2. In a large bowl, combine bread, apples, 1 1/2 cups cream, sugar, eggs,
6 cups cubed Sara Lee* Honey Wheat Bread apricots, cranberries, coconut, butter, cinnamon and vanilla. Stir until bread
2 cups peeled, cored and chopped tart apples is moistened. Pour into the prepared pans.
2 1/4 cups whipping cream, divided 3. Bake for 40-45 minutes, or until a knife inserted in the center comes out
3/4 cup sugar clean. Cool on a wire rack. Lift pudding out of pan, remove foil and slice.
2 eggs, beaten 4. To prepare sauce,microwave 3/4 cup cream on high for 1 minute,or until it
1/3 cup each: chopped dried apricots, starts to simmer.Add white chocolate and whisk until smooth.
sweetened dried cranberries and coconut 5. Serve warm sauce with the bread pudding.Garnish with toasted coconut.
1 tablespoon butter, melted Makes 6 servings.
1 1/2 teaspoons ground cinnamon * Brands may vary by region; substitute a similar product.
1 teaspoon vanilla extract
6 ounces white chocolate, chopped
Toasted coconut for garnish

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KIRKLAND SIGNATURE/PURATOS 1. Preheat oven to 350°F.

Danish Pudding
2. For a soft custard use 2 eggs; for a firm, sliceable Danish pudding use
3 eggs. In a medium bowl, beat eggs with a whisk; add sugar and milk.
2 or 3 large eggs
1/ 4 cup sugar 3. Cut fresh or day-old Danish into 1/ 2-inch cubes; place in a greased
2 cups whole milk 8-by-8-inch square pan, 8-inch glass baking dish or 6 individual custard cups.
2-3 whole Kirkland Signature/Puratos Danish Sprinkle with ginger, chocolate chips, nuts or dried cranberries.
(fruited or crumb topped) 4. Pour custard mix over Danish cubes, pressing down with a spoon to ensure
Optional: that they are evenly soaked.
3-4 pieces crystallized ginger, chopped, or 5. Place pan or cups in a larger pan containing 1/ 2 inch of warm water. Bake
3 tablespoons mini chocolate chips or 45 minutes for the pan or baking dish, or 30-35 minutes for the cups, or until
3 tablespoons chopped walnuts and/or the custard is set. Serve warm or cold. Makes 6-8 servings.
3 tablespoons sweetened dried cranberries Serving suggestion: Spoon some berry sauce onto a dessert plate. Arrange
thin slices of chilled pudding across the top and drizzle with chocolate sauce.

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RAINIER FRUIT EAGLE FAMILY FOODS

Caramel Apple Bars
Magic Cookie Bars

1 1/4 cups all-purpose flour, divided 1/ 2 cup (1 stick) margarine or butter
3/4 cup firmly packed brown sugar, divided 1 1/ 2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine 1 14-ounce can Eagle Brand* Sweetened Condensed Milk
2 large eggs (NOT evaporated milk)
1 teaspoon vanilla extract 2 cups (12 ounces) semisweet chocolate chips
2 Rainier Fruit* Golden Delicious apples, cored and chopped 1 1/ 3 cups flaked coconut
1 cup caramel candies, each cut in quarters 1 cup chopped walnuts
1/2 cup chopped walnuts or pecans
1. Preheat oven to 350°F (325°F for glass dish). Place margarine in a
1. Heat oven to 350°F. Lightly grease a 9-inch square baking pan. 9-by-13-inch pan and melt in the oven.
2. In a medium-size bowl, combine 1 cup flour and 1/4 cup brown sugar. 2. Sprinkle graham cracker crumbs over margarine; pour condensed
Cut in butter until mixture resembles coarse crumbs.Transfer mixture to milk evenly over crumbs. Layer remaining ingredients evenly in the
the pan and press down in an even layer. Bake for 10 minutes. order listed; press down firmly.
3. In the same mixing bowl, beat eggs. Stir in vanilla, 1/2 cup brown sugar 3. Bake for 25 minutes, or until lightly browned. Cool and cut into bars.
and 1/4 cup flour. Stir in apples, caramels and nuts. Pour over the bottom Store loosely covered at room temperature. Makes 24-36 bars.
crust. Bake 30-35 minutes, or until golden. Cool slightly; cut into quarters 7-Layer Magic Cookie Bars: Substitute 1 cup butterscotch-flavored
lengthwise and crosswise. Cool completely. Makes 16 servings. chips, peanut-butter-flavored chips or white chocolate chips for 1 cup of
* Brands may vary by region; substitute a similar product. the semisweet chocolate chips and proceed as directed above.
Courtesy of Washington Apple Commission.
Peanut Magic Cookie Bars: Substitute 1 1/ 2 cups crushed vanilla wafers
for the graham cracker crumbs, one 12-ounce package of semisweet
chocolate chunks for the chocolate chips and 1 cup chopped peanuts for
the walnuts.
Rainbow Magic Cookie Bars: Substitute 2 cups plain candy-coated
chocolate candies for the chocolate chips.
Magnolia Sweetened Condensed Milk is an acceptable substitute.
* Brands may vary by region; substitute a similar product.

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Desserts I

SUGAR BOWL BAKERY COUNTRYSIDE BAKING

Petite Palmier Napoleon
Black and White Rugala

3/4 cup heavy cream 1 6-ounce package semisweet chocolate chips
3 tablespoons sugar 1 6-ounce package white chocolate chips
3 1/2 ounces (about 1/2 cup) mascarpone cheese 12 pieces Countryside* Rugala
1 teaspoon vanilla extract
1. Melt semisweet chocolate chips and white chocolate chips in separate
3 Sugar Bowl Bakery* Petite Palmiers
bowls, according to package directions.
2 ounces bittersweet chocolate
Sliced strawberries 2. Dip each piece of rugala halfway into the melted semisweet chocolate.
Mixed berries, optional Set aside and let chocolate harden.
3. Dip uncoated half of the rugala into the melted white chocolate.
1. In a medium bowl, whip cream and sugar until medium peaks Set aside and let harden. Makes 12 servings.
form. Add mascarpone and vanilla and whip until firm. Variation: Drizzle melted semisweet chocolate and white chocolate onto
2. Toast Petite Palmiers for 1 minute, or until crispy. the rugala with a spoon, making your own design.
3. Melt chocolate in a bowl set over a pan of simmering water. * Brands may vary by region; substitute a similar product.
4. Drizzle the melted chocolate on a white plate.Lay 1 palmier on
the chocolate; spread with half of mascarpone cream.Add a layer of
sliced strawberries.Repeat for a second layer and top with a palmier.
Drizzle with melted chocolate.Garnish with strawberries and mixed
berries (if desired).Makes 2 servings.
* Brands may vary by region; substitute a similar product.

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DANNON KOZY SHACK

Dreamy Peach Parfait
Apple Crumble Rice Pudding

2 cups Dannon* Light ’n Fit Strawberry Nonfat Yogurt 1/ 2 cup butter, softened

2 fresh peaches, pitted and diced, or one 15-ounce can 1 cup crisp rice cereal
cling peaches in their own juice, drained and diced 1 cup dark brown sugar
1/ 2 cup granola
1 cup apple pie filling
1. Place 1/ 4 cup yogurt in each of four 6-ounce glasses or plastic cups. 3 cups Kozy Shack* Original Rice Pudding
(6 individual 4-ounce containers)
2. Top with 1/ 4 cup diced peaches, followed by 1 tablespoon granola.
6 ramekins or small ovenproof dishes
3. Repeat this layering process in each glass. Makes 4 servings.
Variation: Also try using other Dannon yogurt varieties, including Plain, 1. Preheat oven to 350°F.
Natural Flavors Vanilla, Light ’n Fit Vanilla and Light ’n Fit Cherry Vanilla. 2. Combine butter, cereal and brown sugar in a bowl.
* Brands may vary by region; substitute a similar product. 3. Spoon 3 tablespoons of apple pie filling into each ramekin.
Add 1/2 cup (1 individual 4-ounce container) rice pudding to each
ramekin. Sprinkle each with 1 tablespoon of topping mixture.
4. Bake for 15 minutes, or until heated through. Serve warm.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.

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KIRKLAND SIGNATURE/MULTIFOODS 1. Use an ice cream scoop for both the pie and ice cream. Place a small scoop
Apple Pie on the Run
of pie in the bottom of a waffle cone. Layer 1 small scoop of ice cream, 1 small
1 Kirkland Signature fresh-baked apple pie from Costco Bakery scoop of pie, 1 scoop of ice cream, 1 scoop of pie, and finish with a nicely
Waffle ice cream cones rounded scoop of ice cream.
Kirkland Signature vanilla ice cream 2. Top with caramel syrup and sprinkle with nuts. Makes 20-24 servings.
Caramel sundae syrup Variation: Multifoods Apple Pie Parfait
Chopped nuts (pecans, walnuts or your choice) If you have time to sit and enjoy your pie but are tired of the traditional wedge,
follow instructions for Apple Pie on the Run but serve in a tulip parfait glass
instead of a waffle cone.

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KIRKLAND SIGNATURE/MULTIFOODS DIAMOND FRUIT GROWERS

Lemon-Blueberry Trifle
Pear-Strawberry Trifle

1 12-ounce tub whipped dessert topping, thawed, divided 2 Diamond Fruit Growers* winter pears, peeled,
1 10-ounce jar lemon curd cored and thinly sliced
3 Kirkland Signature blueberry muffins, cut in 3/ 4-inch chunks 2 tablespoons lemon juice
1 21-ounce can wild blueberry pie filling 2 cups coarsely chopped strawberries
1 pint fresh blueberries (reserve a few for garnish) 2 tablespoons almond-flavored liqueur,
Grated fresh lemon peel or 1/ 2 teaspoon almond extract
2 tablespoons orange juice
1. Reserve 2 cups of the dessert topping. Remove lid from lemon curd 2 tablespoons honey
and microwave the jar for about 1 minute to soften; stir.This makes it 1/ 2 9-inch angel food cake, cut in 1-inch cubes

easier to spread. 3 cups vanilla- or lemon-flavored yogurt

2. In a 2-quart glass bowl, layer lemon curd, remaining dessert topping, 1 cup diced fresh or drained canned pineapple
muffin chunks, blueberry pie filling and fresh blueberries, in that order. Pear slices and mint sprigs for garnish
Continue layering until all ingredients are used, approximately 3 layers, 1. Toss pears in lemon juice and strawberries in liqueur. Combine orange
ending with lemon curd.Top with the reserved dessert topping. juice and honey; mix well.
3. Garnish with lemon peel and reserved fresh blueberries. 2. In a deep 2- to 2 1/ 2-quart glass bowl, layer ingredients in the following
Makes 10-12 servings. order: 1/ 3 of cake sprinkled with 1 tablespoon orange juice mixture, 1 cup
Variation: Use Kirkland Signature lemon poppy seed muffins. yogurt, 1 cup pears, 1 cup strawberries and 1/ 2 cup pineapple; repeat.
3. Top with remaining cake, sprinkle with remaining orange juice mixture,
and spread 1 cup yogurt over top. Cover with plastic wrap and refrigerate
1-4 hours. Garnish with pear slices and mint just before serving.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.

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Desserts I

CAFFE D’VITA LINDOR TRUFFLES

Mocha Cappuccino Crème Brûlée
Chocolate Mousse

6 egg yolks 9 Dark Lindor Truffles GARNISH
1/ 4 cup plus 6 tablespoons sugar 5 Milk Lindor Truffles Lindor Truffles
1/ 2 cup Caffe D’Vita* Cappuccino mix 3 large eggs, separated Whipped cream
3/ 4 cup hot water 1 tablespoon granulated sugar
1 1/ 2 cups whipping cream 1 1/ 4 cups whipping cream
1/ 2 cup half-and-half 2 tablespoons
1 teaspoon vanilla extract confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat oven to 325°F.
2. Blend egg yolks and 1/ 4 cup sugar in a bowl. Mix Caffe D’Vita with the 1. Unwrap dark and milk truffles and melt in a double boiler over medium
hot water; stir into the egg yolks. Add cream, half-and-half and vanilla heat. Remove from heat.
extract, stirring until thoroughly combined. 2. Whisk egg yolks in a bowl until foamy. Add a small amount of the
3. Pour mixture into six 1/ 2-cup ramekins and place in a baking pan. melted chocolate to the eggs and whisk in.Whisk in remaining chocolate.
Add enough boiling water to the pan to reach halfway up the sides of the 3. In a bowl, beat egg whites and granulated sugar until stiff peaks form.
ramekins. Bake for 40 minutes, or until custard is set. Remove the custards Fold into the chocolate/egg mixture.
from the pan. Let cool, then refrigerate until well chilled. 4. Whip cream, confectioners’ sugar and vanilla until fluffy. Fold into the
4. When ready to serve, preheat broiler. Sprinkle the top of each custard chocolate mixture.
with 1 tablespoon sugar. Place ramekins under a very hot broiler until the 5. Pour mousse into serving dishes and chill for 8 hours or overnight.
sugar caramelizes. Serve immediately. Makes 6 servings. Garnish each serving with a truffle and whipped cream, if desired.
* Brands may vary by region; substitute a similar product. Makes 6-8 servings.
Tip: For White Chocolate Mousse, replace Milk and Dark Lindor Truffles
with 14 White Lindor Truffles.

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TRINITY FRUIT PRIMAVERA

Fresh Fruit Compote
Cherries Jubilee

1/ 2 pound each peaches, plums and nectarines, halved and pitted 1 16-ounce can Bing cherries
1 cup sugar 1 teaspoon arrowroot
Juice of 1 lemon 1 teaspoon freshly squeezed lemon juice
1/ 4 cup apple juice 1 cup sugar, plus more for flaming
1 teaspoon vanilla extract 40 fresh pitted California Bing cherries
3 cinnamon sticks 1/4 cup kirsch (cherry brandy)

2 cloves 3 tablespoons Cognac

1/ 2 pound Asian pears, quartered or sliced, depending on size Vanilla ice cream
1/ 4 pound cherries, halved and pitted
1/ 2 cup amaretto, optional
1. Pour juice from the can of cherries into a large, shallow saucepan.
Vanilla ice cream In a small bowl, stir together arrowroot and lemon juice; add to the
Whipped cream saucepan and mix well. Stir in 1 cup sugar; cook over high heat, stirring
constantly, until it is the consistency of a thick syrup. Lower heat and
1. Blanch peaches, plums and nectarines in hot water to cover; remove peel. simmer for 10 minutes.
2. Place sugar, lemon juice and apple juice in a large saucepan and bring 2. Add fresh cherries to the syrup and simmer for 5 minutes. Heat the
to a boil; simmer for 2 minutes. Add vanilla, cinnamon and cloves. kirsch and Cognac; add to the sauce. Remove the pan from the heat.
Adjust heat to just below boiling and add peaches, plums, nectarines, 3. Sprinkle the surface with sugar (don’t stir in). Stand back and ignite.
Asian pears and cherries. Simmer for 5-8 minutes, or until soft. Serve hot over your favorite vanilla ice cream. Makes 6-8 servings.
3. Remove from heat; pour amaretto over fruit and let cool. Remove fruit
and cook liquid to reduce to a syrupy consistency; let cool.
4. Return fruit to syrup, gently stirring. Serve warm or cold over ice cream
and finish with a dollop of whipped cream. Makes 6 servings.
Recipe provided by Erna’s Elderberry House.

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JELLY BELLY 3. In the clean, dry bowl of an electric mixer, beat egg whites, salt and cream
Meringue Nests with Jelly Beans
of tartar until soft peaks form.With the beater running, add almond extract
6 egg whites and then gradually add sugar; beat until stiff and glossy.
Pinch of salt 4. Spoon about 3/4 cup meringue onto the parchment-lined baking sheet,
1 1/2 teaspoons cream of tartar using the tracing lines as a guide for size.With a large spoon, make an
1/2 teaspoon almond extract indentation in each meringue mound to form a nest.
1 1/2 cups sugar 5. Gently press jelly beans into sides of meringues. Bake for 2 1/2 hours,
4 ounces assorted Jelly Belly jelly beans (Cotton Candy, Berry Blue, or until hard.
Lemon Drop, Island Punch and Lemon Lime flavors) 6. Fill meringues with jelly beans or other assorted candies. For an elegant
Candies or sherbet to fill nests dessert, fill meringue nests with small scoops of pastel sherbets. Serve
1. Preheat oven to 170°F. immediately. Makes 10 nests.
2. Line a baking sheet with parchment paper. Using a round cookie cutter Tip: Nests can be made 2 days ahead and stored in an airtight container.
or a small can, trace ten 31/2- to 4-inch circles. Set aside.

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S UN W EST MARTINELLI’S
Summer Fruit Granita
Sparkling Cider à la Mode

1 pound fresh ripe SunWest* California peaches, plums or nectarines 8 ounces Martinelli’s* Sparkling Cider (well chilled)
1/ 2 cup sugar 1 scoop vanilla ice cream
1/ 2 cup fresh or frozen raspberries (only if using nectarines) Cinnamon
1/ 4 cup fresh orange juice Whipped cream
2 tablespoons fresh lemon juice Nutmeg
Apple wedge
1. Cut fruit into a large saucepan, discarding the pits. Add sugar and 1 cup
water; bring to a boil. Reduce heat, cover and let simmer for 10 minutes, 1. Put sparkling cider and ice cream in a blender and mix thoroughly.
or until fruit is tender. Let fruit cool; add raspberries if using nectarines. 2. Add cinnamon to taste. Pour into a glass and garnish with whipped
2. Pour fruit into a blender and purée. Strain through a sieve; discard any cream, a sprinkle of nutmeg and an apple wedge. Makes 1 superb
pulp. Stir in orange and lemon juice; taste for sweetness, adding sugar after-dinner drink.
as needed. * Brands may vary by region; substitute a similar product.
3. Pour into a 9-inch square nonreactive metal or glass pan. Cover and
freeze until ice crystals form around the edges, about 30 minutes.With a
fork, stir the ice crystals toward the center. Repeat process once or twice
before it is completely frozen to create a granular texture.
4. Break up the frozen mixture with a fork or chop with a chef’s knife.
Serve in stemmed glasses. Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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Beverages
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HOLTZINGER FRUIT
Cherry-Berry Smoothie

3 cups Holtzinger Fruit * fresh pitted
dark sweet cherries
3 cups frozen whole strawberries (unsweetened)
3 cups cran-cherry juice
1. In a blender, purée half the fresh pitted dark sweet cherries,
half the frozen strawberries and half the cran-cherry juice,
stirring as needed, until smooth.
2. Pour into 2 serving glasses. Repeat with the remaining
ingredients for 2 more servings. Makes four 12-ounce servings. SPLENDA
Variation: When out of season, replace fresh cherries with two Strawberry Orange Smash 
15-ounce cans pitted dark sweet cherries,well drained,and 6 ice cubes. 2 1/ 2 cups unsweetened frozen strawberries
* Brands may vary by region; substitute a similar product. 1/ 2 cup Splenda No Calorie Sweetener, Granular

1 cup calcium-fortified orange juice

3/4 cup plain fat-free yogurt
1/ 2 teaspoon vanilla extract
1/4 cup crushed ice

Process all ingredients in a blender until smooth, stopping

to scrape down sides. Serve immediately. Makes 4 servings.

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Beverages I

LIPTON OREGON CHAI

Beat-the-Heat Tea Shake
Banana Smoothie

6 Lipton “Brisk” Cup-Size Tea Bags 4 ounces Oregon Chai* Original Chai concentrate
1 quart boiling water 4 ounces yogurt, whole milk or dairy base
1 pint any flavor sherbet or ice cream 1 medium banana (4 ounces), peeled
Strawberries for garnish 2 ounces crushed ice (2 cubes)
1. Place tea bags in a teapot; pour boiling water over the tea bags. Place chai concentrate, yogurt, banana and ice in a blender.
Cover and brew for 3-5 minutes. Remove tea bags; chill. Purée and serve immediately. Makes 1 serving.
2. In a 5-cup blender, combine 2 1/2 cups tea with sherbet or ice cream; Tip: Use this mixture as a base and toss in raspberries, blackberries,
process at high speed until blended. Garnish, if desired, with whole pears, kiwis or mangoes.
strawberries. Makes 4 servings. * Brands may vary by region; substitute a similar product.

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I Beverages

APPLE & EVE KIRKLAND SIGNATURE

Ruby Fruit Smoothie
Tangy Berry Smoothie

2 cups frozen sliced peaches 2 cups Kirkland Signature cranberry juice
6 ounces canned mandarin oranges, drained 1 cup vanilla yogurt
8 ounces Apple & Eve* Ruby Red Grapefruit Juice Cocktail 1 pint fresh strawberries, hulled, or 16 ounces frozen strawberries
4 ounces pineapple juice 1 banana
1 large scoop frozen vanilla yogurt
Combine all ingredients in a blender and purée. Makes 5-6 servings.
All ingredients should be chilled before use. Combine all ingredients Variation: Pour into ice pop molds and enjoy as a healthy frozen treat.
in a blender. Cover and blend until smooth. Pour into tall glasses and
garnish with sliced peaches. Makes 4-6 servings.
Tip: For a thicker smoothie, add more frozen peaches.
* Brands may vary by region; substitute a similar product.

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Beverages I

SUGAR FOODS MARTINELLI’S

Lemonade with Ginger
Sparkler

4 1/ 2 cups water, divided 8 ounces Martinelli’s* Sparkling Cider (well chilled)
1/ 4 cup sugar 2 splashes of grenadine
4 thin slices fresh ginger 1 splash of Rose’s Lime Juice
1/ 4 cup plus 2 tablespoons fresh lemon juice Maraschino cherry, for garnish
1 packet Sweet’N Low* granulated sugar substitute Lemon wedge, for garnish
Lime slices
Fill a tall highball glass with ice. Add sparkling cider, grenadine and
1. In a medium saucepan over medium-high heat, bring 3 1/ 2 cups water, lime juice. Garnish with a maraschino cherry and a lemon wedge.
sugar and ginger to a boil. Remove from heat and cool for 10 minutes. Makes 1 great cocktail without the alcohol.
2. Stir in lemon juice, Sweet’N Low and enough water to equal 4 cups. * Brands may vary by region; substitute a similar product.
Refrigerate until well chilled.
3. Remove ginger and serve over ice; garnish with lime slices.
Makes 4 servings.
* Brands may vary by region; substitute a similar product.

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I Beverages

DOMEX TREE TOP

Cherry-Lemon Cooler
Hot Apple Cinnamon Fluffs

3 cups water 4 cups Tree Top* Apple Juice or Apple Cider
1 cup sugar 1 cup marshmallow creme or fluff
1 cup Northwest fresh sweet cherries, halved and pitted 1 teaspoon vanilla extract
Crushed ice 1 teaspoon ground cinnamon
1 cup chilled fresh lemon juice 1/ 2 teaspoon ground nutmeg

1 1-liter bottle club soda or seltzer

1. Heat apple juice and pour into 4 mugs.
Northwest fresh sweet cherries with stems
2. Place marshmallow creme in a bowl and stir in vanilla, cinnamon
4 long stems of fresh mint
and nutmeg.
1. Combine water and sugar in a small saucepan; add cherries. Bring 3. Spoon the marshmallow mixture on top of the warm juice and serve.
to a boil, reduce heat and simmer for 5 minutes. Remove from heat Yum! Makes 4 servings.
and let cool to room temperature. Strain syrup into a container with * Brands may vary by region; substitute a similar product.
a tight-fitting lid; discard cherries. Refrigerate syrup until cold.
2. Fill a tall 12- to 16-ounce glass with ice. Pour 1/ 4 cup lemon juice
and 1/ 3 cup syrup over ice; top with club soda. Garnish with cherries
and mint. Makes 4 servings.
Tip: Leftover syrup can be stored, refrigerated, for up to 1 week.
Recipe courtesy of Northwest Cherry Growers.

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Beverages I

SAN FRANCISCO BAY KIRKLAND SIGNATURE

Iced Coffee
Iced Café Mocha

Ingredients: Use fresh cold or bottled water and San Francisco Bay* 4 cups chilled Kirkland Signature coffee
Gourmet Coffee—top quality, custom roasted and absolutely fresh. 1 1/ 2 cups milk
1/4 cup instant chocolate milk powder
Grinding: Grind coffee beans just before using. Espresso should be
1 1/ 2 cups plus 1/4 cup whipping cream
almost powdery, drip filter should look about like sand, and the grind
4 scoops vanilla ice cream
for slower methods should be a little coarser.
Nutmeg
Method: You will be diluting the coffee over ice, so you should make
Cinnamon
it twice as strong as usual.You can do this by using either half the
amount of water you usually use or twice the amount of coffee. 1. Pour chilled coffee, milk and instant chocolate milk powder into a
After brewing, cool the coffee for at least 10 minutes. For something blender; mix together. Add 1 1/ 2 cups whipping cream and ice cream;
different, try adding 1/ 4 teaspoon vanilla extract or 2 ounces chocolate blend well.
syrup per 6-cup pot. Once the coffee is cool, pour it directly over ice. 2. Pour the remaining 1/ 4 cup cream into a small bowl and beat until
Tips: Add milk or cream if desired, and sweetener to taste. stiff peaks form.
Try whipping it in a blender for a delicious coffee frappe. 3. Pour the coffee drink into tall glasses. Garnish with whipped cream,
* Brands may vary by region; substitute a similar product. nutmeg and cinnamon to taste. Makes 8 servings.

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ENJOY THE PERFECT CUP OF COFFEE AT HOME.

How you store, grind and brew your coffee is just as important as which coffee you
choose. To ensure a consistent, delicious cup, Starbucks offers some coffee brewing wisdom.

1. Proper storage will help maintain the 5. Boiling causes bitterness, so never
freshness and flavor of your coffee. boil coffee.
Starbucks FlavorLock bag protects the coffee from It should be brewed between 195º F and 205º F
air, light and moisture. Once the bag is opened, coffee (90º C and 96º C) to extract the coffee’s full
should be used within seven days. Store beans in an range of flavors.
airtight container in a cool, dry place.
6. Coffee can be kept warm over a burner
2. Use fresh, cold water. for only about 20 minutes before the
Water is 98% of every cup; for best results, consider flavor becomes unpleasant.
using filtered water or bottled water. A thermal carafe will keep coffee hot and
delicious for much longer periods of time.
3. We recommend using 2 tbsp (10 g) of
ground coffee for each 6 fl oz (180 mL) 7. Do not reheat coffee.
of water. Make it fresh each time you serve it, and make
Keep these proportions consistent, regardless of the only as much as you plan to drink. Coffee holds
quantity you make. To moderate your coffee’s strength, its flavor best at 186º F (86º C).
simply add hot water after brewing.

4. Use the correct grind for your coffeemaker. WITH THE RIGHT COFFEE
Too fine a grind will cause bitter tasting coffee or clog AND THE PROPER TECHNIQUES,
your brewer. Too coarse a grind will cause watery coffee. YOU’RE ON YOUR WAY TO
For drip brewers, the appropriate grind should allow BREWING THE PERFECT CUP.
the coffee to finish dripping in several minutes.
Coffee presses require a coarse grind; espresso machines
require a very fine grind.

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Index I

I A smoothie, chai, 182

smoothie, strawberry, 21
Broccoli
in quick and easy pasta toss, 107
Ahi tuna steaks, seared, 148
Barbecue sauce, prepared raisin, pasta toss, 54
America’s Kitchen Chicken Pot Pie
in chicken pizza, 110 Brownies, apple sauce, 168
(ingredient), 93
in pork chops and stuffing, 87 Bruschetta
Apples
Beans grilled bagel and three-pepper, 23
bars, caramel, 171
pinto, spicy, with olives, 64 Italian, 25
cake, 155
three-bean and franks bake, 112 mozzarella, 24
cake, caramel-glazed, 155
Bear Creek soup mix (ingredient),in skillet tomato, spicy, 26
cake, Grandma Mary’s, 156
sausage noodles, 56 tomato, tricolor, 23
crisp, 158
Beef Burritos, scrambled bacon, 12
juice, hot, cinnamon fluffs, 185
disks, 79
pie, 163
salad, chicken, 123
ground, in lettuce bowls, 125 I C
roast, in French cheesesteak, 115 Cakes
salad, and pear, 45
roast, in Tex-Mex fajita skillet, 72 apple, 155
salad, three, 46
sirloin, grilled, in salad, 126 apple, caramel-glazed, 155
salsa, maple, with ham, 83
in stir-fry, ginger, 96 apple, Grandma Mary’s, 156
wraps, tuna, tortilla, 121
strip steaks, bistro-style, 72 chocolate mayo, 157
Applesauce
strip steaks, peach cioccolati, upside down, 156
brownies, 168
with tomato-pesto glaze, 73 Cantaloupe, pineapple and mango salad, 46
salsa, 83
tenderloin, bacon-wrapped, 74 Cappuccino mix (ingredient),
Apricots, in fruit breakfast teacups, 20
tenderloin steaks, with balsamic dried in crème brûlée, 176
Artichokes fresh
plum sauce, 71 Carrots
farci, with shrimp and sherry, 142
tenderloin steaks, in quick and easy pasta toss, 107
Asparagus
with blue cheese topping, 71 roasted, 68
frittata, and Parmesan, 11
Beverages soup, ginger, 58
in quiche, 13
apple, hot, cinnamon fluffs, 185 soup, orange, 56
risotto, chicken and, 87
apple, sparkler, 184 Cashews, chili-roasted, 38
soup, roasted, and grape tomato, 57
apple, sparkling cider à la mode, 179 Catfish, Parmesan, 147
Avocados
café mocha, iced, 186 Chai, smoothie, banana, 182
dip, garlic, 29
cherry lemon cooler, 185 Cheese
salad, and blueberry, 41
coffee, 186, 187 blue, in pizza, 109
salad, spinach, and orange, 45
coffee, iced, 186 Brie, crescent-wrapped, 30
stuffed, with clam and crab salad, 51
grape breakfast drink, 20 Cheddar, in quesadillas, 111

I B lemonade, with ginger, 184

mango banana fruit drink, 21
con queso, Emeril’s, 27
cottage, muffins, 12
Bacon
strawberry orange smash, 181 Emmental, in pizza, 109
burritos, with scrambled eggs, 12
tea shake, 182 Gouda, in pizza, 109
club croissant, 117
Biscotti, prepared, in upside-down Gouda, stuffed, 27
in pizza, turkey club, 110
peach cioccolati cake, 156 Gruyère, and Black Forest ham,
Bagel Bites (ingredient), with Mexi dip, 28
Blueberries on ciabatta roll, 115
Bagels, prepared,
cobbler, cherry, 161 Havarti, in pizza, 109
in three-pepper bruschetta, 23
in compote, 19 Jarlsberg, in flatbread rollers, 117
Bananas
in salad, avocado, 41 macaroni and, 63
drink, mango, 21
trifle, lemon, 175 Parmesan, in new wave salad, 54
in grape breakfast drink, 20
Brie, crescent-wrapped, 30 in pizza, four-cheese, 109
in salad, tropical fruit and walnut, 47

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I Index

ricotta, torte, olive and, 63 in salad, southwestern, with chipotle bars, caramel apple, 171
Cheesecake, classic New York-style, 165 Caesar dressing, ?? bars, magic cookie, 171
Cheesecake, prepared Ciabatta rolls, prepared, in ham and bread pudding with white
in bananas Foster cheesecake, 164 Gruyère sandwiches, 115 chocolate sauce, 169
in cheesecake with strawberries, 165 Cioppino, Northwest, 139 brownie bugs, 167
Cherries Clams, canned brownies, apple sauce, 168
cobbler, blueberry, 161 clam and crab salad stuffed avocados, 51 caramel bites, colorful, 168
in compote, 177 Clams, fresh cheesecake, bananas Foster, 164
cooler, lemon, 185 in cioppino, 139 cheesecake, classic New York-style, 165
jubilee, 177 soup, salmon and, 55 cheesecake, with strawberries, 165
pie, almond, 160 Cobbler, cherries jubilee, 177
pie, crème cheese, 161 blueberry and cherry, 161 chocolate pear delight, 157
smoothie, strawberry, 181 peach, 159 cobbler, blueberry and cherry, 161
Chicken Coffee cobbler, peach, 159
cakes, with chipotle mayonnaise, 91 how to brew, 187 compote, fresh fruit, 177
canned, in noodle salad with spicy iced, 186 crème brûlée, mocha cappuccino, 176
peanut butter, 124 mocha, iced, 186 crisp, apple, 158
with citrus sauce, 91 Coleslaw, hot and sweet, 51 croissant sandwiches, triple berry
crispy, 97 Compote cheesecake, 166
gourmet, Yoshida, 95 breakfast, 19 granita, summer fruit, 179
kabobs, rosemary, and mushroom, 64 fresh fruit, 177 meringue nests with jelly beans, 178
Mediterranean marinated, 99 Cottage cheese muffins, 12 mousse, chocolate, 176
and peaches picante, 98 Couscous, Thai-style, 66 Napoleon, Petite Palmier, 172
pizza, barbecue, 110 Crab parfait, peach, 173
in provolone melt, 24 cakes, lemon caper, 146 pear, chocolate, delight, 157
in ramen salad, 124 in cioppino, 139 phyllo cups with Asian pears
with raspberry sauce, 94 clam and, salad stuffed avocados, 51 and pluots, 159
and rice dinner bundles, 93 fettuccine, shrimp and, pudding, apple crumble rice, 173
risotto, and asparagus, 87 with olives and artichokes, 138 pudding, Danish, 170
in romaine BBQ teasers, 35 Cranberry juice, in smoothie, 183 raspberry twists, 166
in romaine Caesar wraps, 120 Crème brûlée, 176 rugala, black and white, 172
salad, apple-chicken, 123 Crêpes, 15 tart, peach, 160
salad, with fennel, orange and Crescent dinner rolls, refrigerated, trifle, lemon blueberry, 175
rasberries, 122 in crescent-wrapped Brie, 30 trifle, pear-strawberry, 175
salad, spring mix, with salsa Crisp, apple, 158 Dipping sauces, for sushi, 34
vinaigrette, 127 Croissants, prepared, Dips
salsa fiesta, 101 in French cheesesteak, 115 avocado and garlic, 29
in stir-fry, ginger, 96 Cucumbers con queso, Emeril’s, 27
stuffed, Italian sausage, 92 dip, artichoke, hot, 31 cucumber and artichoke, hot, 31
Thai, with basil, 97 marinated, tomatoes and, 50 Mexi, 28
wraps, romaine Caesar, 120 salsa, 130 shrimp, southwestern, 35
Chicken, rotisserie sun-dried tomato, 29
in enchiladas verde, 89 I D Don Miguel Mexican Foods (ingredient),
in provolone melt, 24 Delimex Taquitos (ingredient), with Mexi dip, 28 with avocado and garlic dip, 29
in quiche, curry, 89 Desserts. See also Cakes; Pies
in salad, sesame, 89 apple pie on the run, 174

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Index I

I E Ham
and Gruyère on ciabatta roll, 115
I M
Egg Starts (ingredient), in asparagus M&M’S, in colorful caramel bites, 168
sliced, with warm maple-apple salsa, 83
and Parmesan frittata, 11 Mahi mahi, grilled,
Hansen’s soda, in Thai-style couscous, 66
Eggplant, in tomato gratin, 69 with tangy cilantro sauce, 150
Heinz 57 Sauce (ingredient), in hot and sweet
Eggs Mangoes
barbecue sauce, 81
deviled, with smoked salmon, 32 dried, in spicy jam, 17
frittata, harvest, 108
quiche, curry chicken, 89
I J drink, banana, 21
jam, spicy, 17
Jam, mango, spicy, 17
quiche, summer, 13 juice, in spicy jam, 17
Jambalaya, 113
in scrambled bacon burritos, 12 salad, cantaloupe, pineapple and, 46
Jelly beans, in meringue nests, 178
El Monterey Taquitos (ingredient), Mayonnaise, chipotle, 91
Johnny’s Great Caesar Garlic Spread and
with sun-dried tomato dip, 29 McCormick seasoning blends (ingredients),
Seasoning (ingredient), in sautéed
Emeril’s Original Essence (ingredient), in Mediterranean marinated
garlic prawns, 141
in con queso, 27 chicken, 99
English muffins, shrimp Louis, 15
I K Melon
cantaloupe, pineapple
I F Kielbasa
in jambalaya, 113
and mango salad, 46
Franks, three-bean bake, 112 in compote, 19
in smoked sausage skillet, 112
French toast, blueberry muffin, 16 Molly McButter (ingredient), in chicken and
Frittata
asparagus and Parmesan, 11
I L rice dinner bundles, 93
Lahvash, in prepared flatbread rollers, Mousse, chocolate, 176
harvest, 108 Mozzarella, fresh
turkey and Jarlsberg, 117
Fruit breakfast teacups, 20 bruschetta, 24
Lamb
with polenta, 108
I G leg, barbecued, with grilled vegetables
and pesto dressing, 76 salad, 52
Gouda cheese, stuffed, 27 Mr. Yoshida’s Original Gourmet Sauce
loin chops, herb-crusted,
Granita, summer fruit, 179 (ingredient), in gourmet chicken, 95
with tomato mint salad, 77
Grapefruit Mrs. Dash Original Blend (ingredient),
marinade for, 75
juice, in smoothie, 183 in chicken and rice dinner bundles, 93
rack, honey and garlic,
in salad, citrus tossed, 41 Muffins
with orzo salad, 75
in scampi, 141 cottage cheese, 12
Leek, scallop and, stir-fry with pine nuts, 143
Grapes
Lemons English, shrimp Louis, 15
breakfast drink, 20 in French toast, 16
in chicken with citrus sauce, 91
chocolate-dipped, 19 in trifle, 175
lemonade with ginger, 184
in compote, 19 Mushrooms
in scampi, 141
in fruit breakfast teacups, 20 dried, in ramen salad, 124
Lettuce
salad, with pecans and Roquefort, 42 kabobs, chicken and, 64
iceberg wedges, blue cheese , 44
in salad, tropical fruit and walnut, 47 sausage-stuffed, 37
iceberg, bowl with crudités,
in salmon, Tuscan, 132 soup, low-fat, 58
shrimp dip, 35
sole, fillets, with walnuts, 150 Mushrooms, canned, in new low-fat soup, 58
iceberg, bowls,
Mussels, in cioppino, 139
I H with seasoned ground beef, 125
romaine, BBQ teasers, 35
Halibut
romaine, in Caesar salad, 49 I N
in cioppino, 139 Nectarines
romaine, wraps, Caesar, 120
with hazelnut crust, 149 in compote, 177, 19
Lobster tails, grilled, 33
in fruit breakfast teacups, 20
in granita, 179

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I Index

I O ravioli, prepared,
in spinach pesto lasagna, 102
Pineapple
salad, cantaloupe, mango, 46
Oatmeal, in pie crust, 162
ziti, Italiano, 65 in salad, tropical fruit and walnut, 47
Okami sushi, for dipping sauces, 34
Pasta sauce, prepared salsa, roasted, 153
Olives, green, in ricotta torte, 63
in lasagna, 101 Pizza
Olives, ripe, in spicy pinto beans, 64
in pork medallions arrabbiata, 81 chicken, barbecue, 110
Onions
Peaches four-cheese, 109
red, in penne pasta with peppers, 104
cake, upside down, cioccolati, 156 turkey club, 110
sweet, in hot and sweet coleslaw, 51
cobbler, 159 Plums
sweet, skewered, with shrimp, 39
in compote, 177, 19 in compote, 177
sweet, whole, with sweet pea dressing, 69
in fruit breakfast teacups, 20 dried, sauce, with beef steaks, 71
Oranges
in granita, 179 in fruit breakfast teacups, 20
in chicken with citrus sauce, 91
in smoothie (frozen), 183 in granita, 179
in salad, citrus tossed, 41
tart, 160 pie, 164
salad, pepper, 123
Peaches, canned, Pluots, phyllo cups, with Asian pears, 159
salad, spinach, avocado and, 45
in chicken and peaches picante, 98 Pocket Meals Pepperoni Pizza (ingredient),
in scampi, 141
Peanut butter, in vegetable curry wraps, 119 with salad, 50
soup, carrot, 56
Pears Polenta
Orzo salad, 75
Asian, in compote, 177 with fresh mozzarella, 108

I P Asian, phyllo cups, with pluots, 159

chocolate, delight, 157
pie with sausage,
spinach and sun-dried tomatoes, 36
Pancake mix, in crêpes, 15
pie, praline, 163 Popcorn, in TexMexiMix, 39
Pancakes, potato, 62
salad, apple and, 45 Poppers, Heinz (ingredient), with Mexi dip, 28
Parmesan cheese, in new wave salad, 54
trifle, strawberry, 175 Pork
Pasta dishes
Peas back ribs, Chinese sesame, 84
angel hair, with shrimp in cilantro
snap, in quick and easy pasta toss, 107 chops, apple-stuffed, 86
tomato blush sauce, 138
sugar snap, jubilee, 68 chops, BBQ, and stuffing, 87
fettuccine, sausage, 105
Peppers, bell roast, with applesauce salsa, 83
fettuccine, shrimp and king crab,
bruschetta, grilled bagel roast, tangerine, 80
with olives and artichokes, 138
and three-pepper, 23 sandwiches, BBQ, 114
fusilli, with sausage, white beans
penne pasta with, 104 shoulder blade roast, in sandwiches, 114
and escarole, 82
in quiche, 13 in stir-fry, ginger, 96
lasagna, ground turkey, 100
salad, orange, 123 tenderloin, medallions, arrabbiata, 81
lasagna, spinach pesto, 102
in stir-fry, sesame turkey, 95 tenderloin medallions with
lasagna, two-sauce, 101
in tomato gratin, 69 raspberry sauce, 85
linguine, scallops with red peppers
in tomatoes and cucumbers, Potatoes
and snow peas, 144
marinated, 50 bake, 61
macaroni and cheese, 63
Pesto sauce, prepared, casserole, 62
noodles, skillet sausage, 56
in spinach pesto lasagna, 102 pancakes, 62
penne, with grape tomatoes
Pies salad, baked, 53
and scallops, 146
apple, 163 salad, grilled, 53
penne, with peppers, 104
apple-berry crumble, 162 stew, veggie, 66
penne, in quick and easy pasta toss, 107
cherry almond, 160 wedges, Parmesan, 61
penne, with sausage, 106
cherry crème cheese, 161 Prawns
penne rigate, in pork medallions
pear praline, 163 in cioppino, 139
arrabbiata, 81
plum, 164 sautéed garlic, 141
ravioli, prepared, in antipasto salad, 104

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Index I

Preserves, in raspberry twists, 166 noodle, with spicy peanut butter, 124 ham and Gruyère on ciabatta roll, 115
Pugliese bread, prepared, orange pepper, 123 pork, BBQ, for a crowd, 114
in smoked turkey paté gondola, 36 orzo, 75 sausage, hot link, 114
potato, grilled red, 53 tomato, bocconcini and balsamic
I Q raisin broccoli pasta toss, 54 stuffed pita, 118
Quesadillas, vegetarian, 111 ravioli antipasto, 104 turkey breast and grilled
Quiche salmon, 32 vegetable panini, 116
chicken, curry, 89 spinach, apple, 42 Sauces
summer, 13 spinach, avocado and orange, 45 barbecue, 81
spinach, with strawberries, 43 tarragon cream, for chicken pot pie, 93
I R spring mix and grilled chicken, 127 Sausage
Raisins, in broccoli pasta toss, 54 tomato mint, 77 in chicken, Italian stuffed, 92
Ramen and mushroom salad, 124 tomatoes and cucumbers, marinated, 50 fettuccine, Neapolitan, 105
Ranch dressing, prepared, tossed, 103 with fusilli, white beans and escarole, 82
in provolone melt, 124 tuna, Italian caprese bread salad, 126 hot link, in sandwich, 114
Rice, in chicken and asparagus risotto, 87 Salad greens, prepackaged kielbasa, in jambalaya, 113
Rice pudding, prepared , in apple crumble Babé Farms Spring Mix, 127 in lasagna, 101
rice pudding, 173 Dole Classic Iceberg Salad, 47 mushrooms, stuffed, 37
Ricotta, torte, olive and, 63 Earthbound Farm Organic in pasta, 106
Mixed Baby Greens, 48 polenta pie, with spinach and
I S Ready Pac Grand Parisian Salad, 126 sun-dried tomatoes, 36
Salad Salmon in quick and easy pasta toss, 107
apple-chicken, 123 Benedict, with dill Havarti, 135 sandwich, hot link, 114
apple and pear, 45 with cucumber salsa, 130 skillet, noodles, 56
apple, three, 46 ginger/honey, 133 smoked, skillet, 112
avocado and blueberry, 41 grilled, 130 soup, and spinach, 59
baby greens, mixed, with apples, marinades for, 131 stuffing, 67
bacon and Stilton, 48 with pistachio-basil butter, 132 turnovers, breakfast, 14
with beef sirloin, grilled, 126 plank, 129 Scallops
bread, Italian caprese, 126 skewered slivers, 135 grape tomatoes with penne and, 146
Caesar, 49 soup, and clam, 55 kabobs, garlic rosemary, 145
cantaloupe, pineapple and mango, 46 stuffed, with garlic-tomato confit pan-seared, and citrus saffron
chicken, with fennel, orange and asparagus tips, 134 beurre blanc, 144
and raspberries, 122 Tuscan, 132 with red peppers and snow peas, 144
chicken, sesame, 89 Salmon burgers (ingredient), in salmon stir-fry, leek, with pine nuts, 143
chicken, southwestern, with chipotle Benedict with dill Havarti, 135 Scampi, prepared, in fresh artichokes farci, 142
Caesar dressing, 89 Salmon, canned Shrimp
citrus tossed, 41 salad, 32 artichokes stuffed with scampi, 142
coleslaw, hot and sweet, 51 Salmon, member recipes, 128 in cilantro tomato blush sauce, 138
fruit, tropical, and walnut, 47 Salmon, smoked cocktail, 136
grape, with greens, pecans chowder, 57 dip, southwestern, in lettuce bowl
and Roquefort, 42 deviled eggs, 32 with crudités, 35
iceberg wedges, blue cheese, 44 Sandwiches fettuccine, and king crab, with olives
mozzarella, 52 bacon club croissant, 117 and artichokes, 138
mushroom, ramen, 124 cheesesteak, French, 115 Louis muffins, 15
new wave, with Italian Parmesan, chicken salad, 116 Mediterranean, 137
Grana Padano, 54

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I Index

scampi, citrus, 141 Sugar Bowl Bakery Petite Palmiers, Turkey

skewered, with sweet onions, 39 in Napoleon, 172 lasagna, 100
in stir-fry, ginger, 96 Sugar substitutes pizza, 110
Smoothies Equal, in peach tart, 160 sandwich, panini, and grilled
chai banana, 182 Splenda No Calorie Sweetener, in vegetable, 116
cherry strawberry, 181 strawberry orange smash, 181 smoked, paté gondola, 36
cranberry strawberry, 183 Sweet’N Low, in lemonade with smoked, in western waffles, 11
ruby fruit, 183 ginger, 184 in stir-fry, ginger, 96
strawberry banana, 21 Sushi, for dipping sauces, 34 stir-fry, sesame, 95
Snack mix, 39 Sweetened condensed milk, Turnovers, breakfast, sausage, 14
Sole, fillets, with grapes and walnuts, 150 in magic cookie bars, 171
Soups I V
asparagus, roasted, and grape tomato, 57 I T Veal
carrot ginger, 58 Tea, in shake, 182 chops, with tarragon, 79
mushroom, low-fat, 58 Tilapia Marsala, 78
orange and carrot, 56 fillets en papillote, 151 and peppers, 78
potato and veggie stew, 66 in lemon sauce with capers, 151 Vegetables
salmon and clam, 55 pan-fried, with roasted assorted, in quick and easy pasta toss, 107
salmon, smoked kippered, chowder, 57 pineapple-avocado salsa, 153 in frittata, 108
sausage and spinach, 59 rollatini, 152 grilled, 76
Soymilk, in smoothie, 21 in white vermouth sauce, 152 stir-fry, ginger, 96
Sparkling cider (ingredient) Tomatoes wraps, peanut curry, 119
à la mode, 179 bruschetta, spicy, 26 Vinaigrette
sparkler, 184 bruschetta, tricolor, 23 creamy Italian, 50
Spinach grape, with bruschetta, 25 Dijon, 103
salad, apple, 42 grape, with penne and scallops, 146 salsa, 127
salad, avocado and orange, 45 gratin, 69
salad, with strawberries, 43 marinated, and cucumbers, 50 I W
soup, sausage and, 59 mint salad, 77 Waffles, frozen, in Eggo western waffles, 11
Stir-fry pita, stuffed, with bocconcini Wraps
ginger, 96 and balsamic, 118 chicken Caesar salad, 121
scallop and leek, with pine nuts, 143 in quiche, 13 peanut vegetable curry, 119
turkey, sesame, 95 soup, roasted asparagus romaine Caesar, 120
Stove Top stuffing mix (ingredient), 87 and grape tomato, 57 tuna apple tortilla, 121
Strawberries Trifle tuna Caesar, 119
in compote, 19 lemon blueberry, 175
salad, spinach, 43 pear-strawberry, 175 I Y
in smash (frozen), 181 Trout, rainbow, in parchment, 148 Yogurt, in parfait, 173
smoothie, banana, 21 Truffles (ingredient), in chocolate mousse, 176
smoothie, cherry, 181 Tuna, ahi steaks, seared, 148 I Z
smoothie, cranberry, 183 Tuna, canned Zucchini, in tomato gratin, 69
trifle, pear, 175 salad, Italian caprese bread, 126
Stuffing mix, prepared, in pork chops wraps, apple tortilla, 121
and stuffing dinner, 87 wraps, Caesar, 119
Stuffing, sausage, 67

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Vendor Listing I

All State Packers, 163 Damascus, 117 Hannah International, 65

Alpine Fresh, 21, 57 Dannon, 173 Hansen’s Beverage, 66
America’s Kitchen, 93 Dare Foods, 27 Hebrew National, 112
American Pride Seafoods, 145 Del Monte, 98 Heinz, 28, 81, 95, 101
Andy Boy, 49 Del Rey Avocado, 40, 41 Hellmann’s/Best Foods, 157
Ann’s House of Nuts, 38 Delano Farms, 18, 19 Hidden Valley Original Ranch, 24
Apple & Eve, 183 Delta Pride, 147 High Liner, 153
AquaChile, 132 Denice & Filice, 104 Hillshire Farm, 113
Aquafarms, 55 Diamond Fruit Growers, 175 Holtzinger Fruit, 180, 181
Arthur Schuman, 54 DNE World Fruit, 41 Hormel, 12
Associated Fruit, 163 Dole, 47
Atlantic Capes, 143 Domex, 46, 185 Index Fresh, 40, 41
Australian Lamb, 75, 76, 77 Don Miguel Mexican Foods, 29
Dovex Marketing, 157 J & J Snack Foods, 167
B & G Foods, 27 Jarlsberg, 117
Babé Farms, 127 Eagle Family Foods, 171 Jelly Belly, 178
Basin Gold, 62 Earthbound Farm, 48 Jennie-O Turkey Store, 95
BC Hot House, 23, 50, 118 Eat Smart, 107 Jif, 119
Bear Creek, 56 Einstein Bros. Bagels, 22, 23 Johnny’s, 141
Bee Sweet, 91 El Monterey, 29 Jon Donaire, 164
Belgioioso Cheese, 52 Emmber Classic, 72
Bland Farms, 69 Equal, 160 Kellogg’s Eggo, 11
Boskovich Farms, 43 Evergood Fine Foods, 114 Keystone, 39
Bounty Fresh, 46 Excel Beef, 72 King Pak, 62
Brawley Beef, 74 Kingsburg Apple, 159
Bumble Bee, 119 Fish House Foods, 134 Kirkland Signature Chicken Caesar Salad, 121
Fjord Seafood USA, 135 Kirkland Signature Chunk Chicken Breast, 124
Cabot Creamery, 63 Foster Farms, 97, 100, 122 Kirkland Signature Garlic Butter Flatbread, 24
Caffe D’Vita, 176 Four Star Fruit, 20 Kirkland Signature Meat Lasagna, 103
Calavo Growers, 40, 41 Foxy Foods, 35 Kirkland Signature Scallops, 144
California Avocado Commission, 40, 41 Fresh Farmed Atlantic Salmon, 132 Kirkland Signature Stir Fry Vegetables, 96
Camanchaca, 133 Kirkland Signature/Carando, 83
Carando, 112 General Mills, 30, 101 Kirkland Signature/Cliffstar Corporation, 183
Cardile Brothers, 37 General Mills Bakeries and Foodservice, 166 Kirkland Signature/Multifoods, 16, 174, 175
Cattlemen’s, 110 George Weston Bakeries, 15 Kirkland Signature/Puratos, 170
Chelan Fresh, 123 Giorgio Foods, 58 Kirkland Signature/Sara Lee Coffee & Tea, 186
Chelan Fruit, 155 Giumarra, 40, 41 Kirkland Signature/Silk, 21
Chicken of the Sea, 126 Gold Kist Farms, 90, 91 Kirschenman, 19
Chilean Avocado Importers Association, 40, 41 Gold-N-Soft, 149 Kozy Shack, 173
Cibo Naturals, 102 Grace Baking, 36 Kraft, 87
Clear Springs, 148 Grimmway Farms, 68 Krusteaz, 15
Columbia Marketing International, 155 Grower Direct, 161
ConAgra Foods, 39, 110, 138
Countryside Baking, 172
Crisco, 119, 166

194 Easy Cooking The Costco Way

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I Vendor Listing

L & M, 53, 156 Pacific Seafood, 139 Sunny Cove Citrus, 56

La Brea Bakery, 115 Peterson’s, 109 Sunset/Mastronardi Produce, 13, 31
Land O’Lakes, 12 Phillips, 146 Sunwest, 179
Legend Produce, 46 Plume De Veau, 78, 79 Swanson, 59
Lindor Truffles, 176 Pocket Meals, 50 Swift, 73, 84, 114
Lindsay, 64 PrairieFresh, 83
Lipton, 182 Premio, 67, 82 Tanimura & Antle, 35, 44, 120, 125
Primavera, 161, 177 Tarantino’s, 14, 92, 106
M & M’S, 168 Profood, 17 The Cheesecake Factory, 165
M & R, 161 Tillamook, 111
Mack Farms, 61 Quaker, 162 Top Brass, 53
Mann’s, 68 Trapper’s Creek, 57
Maple Leaf, 117 Rain Forest Aquaculture, 152 Tree Top, 185
Margaritaville Shrimp, 138 Rainier Fruit, 171 Trident Seafoods, 135
Mariani, 71 Raskas, 165 Trinity Fruit, 177
Marine Harvest, 32, 130, 131 Ready Pac, 126 Tyson, 70, 71, 80, 94
Martinelli’s, 179, 184 Regal Springs, 152
Mazzetta, 33, 136, 137 Reynolds, 86 Valley Fine Foods, 104
McCormick, 99 Rice Fruit, 121 Valley Pride, 66
Mercer Ranch, 58 Richmond New Zealand Farm Fresh, 79 Vie de France, 115
Metz Fresh, 45 Rio Mar, 151
Michael Foods, 11 Wallace Farms, 66
Milton’s, 116 Sage Fruit Company, 163 WesPak, 164
Mission Produce, 40, 41 Samsons, 20 West Coast Vegetable, 69
Monterey Mushrooms, 64 San Francisco Bay, 186 West Pak Avocado, 40, 41
Monterey Pasta, 102 Santa Sweets, 25 Western Sweet Cherry, 160
Mott’s, 168 Sara Lee Bakery, 169 Western United Fish Company, 148
Mountain Stream Tilapia, 151 Sea Watch, 51 Wilcox Farms, 108
Mountain View Fruit Sales, 159 Seald Sweet, 123 WilsonBatiz, 69, 150
Mozzarella Fresca, 108 SeaPak, 142 Windset Farms, 26
Mrs. Dash & Molly McButter, 93 Shady Brook Farms, 116 Wisconsin Potato Growers, 60, 61
Shiitake-Ya, 124
NatureSweet, 146 Skagit Valley, 66 Yakima-Roche Fruit, 45
New Star, 42 Smithfield, 85
New York Apple, 121 Smucker’s, 166
New York Style Sausage, 36, 105 South Florida Potato Growers Exchange, 61
Nonni’s, 156 Splenda, 181
Star Fine Foods, 63
Okami, 34 Starbucks, 187
Orca Bay, 150 Stemilt Growers, 158
Oregon Chai, 182 Stevco, 42
Original Nut House, 38 Sugar Bowl Bakery, 172
OSO Sweet Onions, 51 Sugar Foods, 184
Sunkist, 140, 141
Sun-Maid Raisin, 54

Easy Cooking The Costco Way 195

CoverSingles 11/9/04 9:03 AM Page 2

Easy Cooking the Costco Way

More than 250 easy-to-make recipes crafted with products featured at Costco

Breakfast Entrées
Start the day in a special way with wonderful waffles, For a special meal with guests, or for an everyday meal
incredible quiches, tantalizing turnovers and more! with the family, consider black magic beef steaks with
balsamic dried plum sauce, bacon-wrapped tenderloin,
Appetizers
honey and garlic lamb rack, pork roast tangerine, sesame
Get ready for the big game with veggie bruschetta,
Mexican dips, deviled eggs, stuffed mushrooms and turkey stir-fry and classic lasagna. For a great quick meal,
roasted cashews. try Costco’s rotisserie chicken and salmon fillets in a
variety of recipes!
Salads and Soups
Tantalizing combinations include avocado and blueberry Desserts
fruit salad, grilled red potato salad and spinach salad with Finish with a flourish: peach cobbler, apple crisp, cherry
strawberries; chase the winter chills with salmon and clam crème cheese pie, country peach tart, apple sauce
soup, sausage and spinach soup and much more. brownies and petite palmier Napoleon, among many.

Side Dishes Beverages

The perfect complement to a good meal: rosemary chicken Smoothies in a half-dozen flavors, iced and hot
and mushroom kabobs, Thai-style couscous, roasted carrots teas, sparklers and coolers, and, of course, coffee
and tomato gratin, to name just a few. in creative ways!