Wednesday, July 31, 2013

Weekly Ad 8/1/13 - 8/7/13


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Happy Shopping!



Recipe: Fruit & Custard Tart

Crostata di Frutta
Fruit and Custard Tart
This is a tart to rival a patisserie bought one. Delicious with soft fruit such as raspberries.

Saturday, July 27, 2013

Free Pop-Up Timers When You Buy A Roast


The other day, I was in a store and noticed pop-up timers for sale.  Two for $2.  It made me feel good knowing our markets provide them for no-charge when you purchase a roast of any kind.  Whether you are buying a pork roast, beef roast, lamb roast, or any other kind of roast.  A pop-up timer is provided to ensure a great culinary experience.  Here are the cooking activation times for each timer:

  • Yellow (Boneless Beef Roast) 138F/59C
  •  Green (Pork Roast) 160F/71C
  • Blue (Lamb) 165F/74C
  • Red (Turkey) 180F/82C
We want your shopping experience to begin in our stores and end on your table.  That is why we have taken many measures to stay connected with you.  Whether it be via social media, in our stores, or at home, we appreciate you allowing us to be a part it.  Grazie Mille!



Monday, July 15, 2013

Get your kids away from the TV

Having some of your kids' favorite characters jump out of the TV and on to the table is a good option for fun family time and healthy eating....... Don't you think?

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Rainy Day Blues


Tuesday, July 2, 2013

Recipe: Peach-Mascarpone Tarts with Cornmeal-Rosemary Crust

The sophisticated flavors in these rustic tarts—hints of rosemary and chestnut honey—are reminiscent of Italy. By using high-quality dried peaches, your customers can enjoy them any time of year. Another enticing combination is a little fresh basil in the crust of a strawberry-rhubarb tart.

Yield: 4 (4-inch) tarts
Prep time: 45 to 50 minutes, plus unattended cooking and chilling time
Shelf life: 3 days

Ingredients

For the crust:
1 cup all-purpose flour
¹∕3 cup yellow cornmeal
½ tablespoon minced fresh rosemary leaves
¼ teaspoon salt
1 tablespoon chestnut or other flavorful honey
5 tablespoons plus 1 teaspoon (¹∕3 cup) cold unsalted butter, cut into pieces
2½ to 3 tablespoons ice water
1 egg, beaten
2 tablespoons sugar

For the filling:

8 large dried peach halves
8 ounces mascarpone cheese
¹∕3 cup sour cream
¼ cup sugar, plus extra to sprinkle on crusts
1½ teaspoons finely grated lemon zest
¼ teaspoon almond extract
¹∕8 teaspoon salt
2 tablespoons strained peach preserves
1 tablespoon chestnut or other flavorful honey
4 small rosemary sprigs, for garnish

Method

1. Prepare the crust: In a food processor, combine the flour, cornmeal, rosemary leaves and salt and pulse to blend. Add the honey and butter and pulse until the mixture resembles coarse meal. Drizzle the water evenly over the mixture and pulse until the dough just comes together. Gather into a ball, pat with flour, divide into four equal parts and roll into balls.
2. On a floured board, roll out the balls of dough into circles measuring about 6½ inches in diameter. Transfer to small tart pans, pressing the dough up the sides with floured fingers and trim the tops even with the pan. Gather the scraps, re-roll and cut out four 1-inch circles. Refrigerate for 30 minutes before baking.
3. Heat the oven to 400 F. Prick the crusts and circles with a fork. Brush with egg and sprinkle with sugar. Bake in the middle of the oven until center and edges are golden, 25 to 30 minutes. Remove and cool in the pan on a rack. Watch that the circles don’t burn; prick the crusts if they puff up.
4. Meanwhile, prepare the peach topping and filling: Partially fill a medium-size pot with water and bring to a boil. Add the peaches, reduce the heat to a simmer and cook until the peaches are tender, about 25 minutes. Drain, blot on paper towels and let cool.
5. In a small bowl, whisk the mascarpone, sour cream, sugar, lemon zest, almond extract and salt until smooth. Set aside until the tarts are cool.
6. To assemble: Spread the mascarpone filling in the tart shells. Lay one dried peach half, smooth side up, in the center. Cut remaining peaches lengthwise into thin slices and lay them slightly overlapping around the crust edges. Refrigerate until set, 30 minutes.
7. Place one pastry circle in the center of each tart. Heat the preserves and honey in a small pot or in the microwave and brush over the tarts. Add a sprig of rosemary to each and refrigerate until completely set.
NUTRITIONAL DATA (per tart): Calories: 460; Cholesterol: 105 mg; Sodium: 780 mg; Fat: 22 g; Dietary Fiber: 2 g.
Joanna Pruess is a regular contributor to Specialty Food Magazine.

Monday, July 1, 2013

Italian Foods by Region


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Check your local Italian restaurants and see what region their cuisine is from. You can visit many Italian Restaurants and experience so many different foods.  I love my Italian roots.

Source: ditalia.com


When fun with food is healthy.....

It's the beginning of our month long of recipes and we want to reiterate the importance of healthy eating for children.  Here's an image of some fun dishes to create with your kids for some healthy and fun eating...

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