Wednesday, November 5, 2014

Weekly Ad 11/5/14 - 11/11/14

Click on image to view better. Happy shopping!

Easy Tuscan Cardone Soup

  • 1 ½  pounds of cleaned, rinsed and diced Cardone
  • 1 medium Onion, chopped
  • 2 tablespoons butter
  • 4 cups prepared vegetable or chicken broth
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 6 slices toasted country style bread
  • Optional: crumbled bacon for garnish

  1. Blanch Cardone in lightly salted boiling water for 3 minutes
  2. Drain and cool
  3. Heat olive oil & butter in frying pan and sauté onion until tender
  4. Coat Cardone with flour and add to sautéed Onions
  5. Braise for a few minutes then add broth, salt and pepper
  6. Simmer for 30 minutes
  7. Remove from heat and puree soup with hand blender
  8. At the bottom of each soup bowl, place a slice of toasted bread and pour boiling soup over bread to soften
  9. Garnish with bacon if desired

Recipe Via:

Classic Italian Cardone

Cardone/Cardoon...artichoke’s cousin is a tasty delicacy.

For a vegetable that is truly unique and flavorful, Cardone (pronounced car-doan-ee), should be a lot better known. Actually, its reputation is beginning to grow, as cooks who try Cardone once are usually hooked. This cousin of the Artichoke, also known as Cardoon (pronounced car-dune), is grown for its edible stalks, much like Celery. However, Cardone/Cardoon is not eaten raw. Traditionally cultivated and served in the Mediterranean regions of Europe, it is deep fried (often as part of a Christmas feast), sautéed, or steamed for salads. This delightful vegetable is a member of the thistle family and is also a close relative of the Globe Artichoke. Many consider Cardone/Cardoon a delicacy, including the Italians and French, who have revered the plant for more than 300 years. Cooked Cardone/Cardoon is an Italian favorite.

Recipe: Classic Italian Cardone
  • 1 Stalk of fresh Cardone
  • 1 Egg
  • Flour
  • Preferred Italian Seasonings
  • Optional: Grated Parmesan Cheese

  1. Rinse and trim ends of fresh Cardone
  2. Tip from the Cardone Pros: “Devein” the Cardone stalk after rinsing will make it more tender once cooked. (Remove/Pull fibrous strings from stalk of Cardone)
  3. Slice Cardone in preferred bite size or longer smaller pieces-similar to photo
  4. On a flat plate for easier “rolling,” blend Flour with your preferred seasoning such as oregano, basil or a generic “Italian seasoning mix.” (Optional Seasoning: Grated parmesan cheese)
  5. Beat egg in separate bowl
  6. Dip pieces of Cardone into raw egg and then role the Cardone in then seasoned flour.
  7. Place on cookie sheet pre-sprayed with cooking spray, Bake in a 350 oven until tender and golden brown OR Fry in pan with olive oil until tender and golden brown.
Recipe via

Tuesday, September 23, 2014

Win a Saeco Via Venezia Espresso Machine

Do you want a chance to win a Saeco Via Venezia Espresso Machine ($300 value) from Doris Italian Market? Just post a photo of your daily cup of coffee on Twitter or Instagram and use #DailyDorisCoffee! The winner will be picked at random and announced on Tuesday, September 30th!

**Privacy settings must be set to public in order for your submission to be visible. Last day to enter is 9/29. Winner must pick up prize from their nearest store location.

Wednesday, August 20, 2014

Roasted Red Onion Panzanella

Left over bread can be recycled into an authentic bread salad with just a few vegetables and seasonings. Here’s a fresh take on a Tuscan favorite that feeds 24

  • 9 med. red onions
  • 4  cups extra-virgin olive oil, divided
  • 1 1/2 cups balsamic vinegar
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup sherry wine vinegar
  • 1 tbsp. minced shallots
  • 6 loaves Italian bread
  • 1 1/2 cups hot poultry stock
  • 2 tbsp. chopped fresh thyme
  • 9 oz. dandelion greens or arugula leaves
  • 1/2 cup pine nuts
  • 2 cups cherry tomatoes, halved

  • Prepare roasted red onions: Cut unskinned onions lengthwise, through the roots, into sixths. Toss onions with 1 cup olive oil, balsamic vinegar, salt and pepper.
  • Spread onions on sheet pan and roast at 350 F for 25 min. Turn onions over and roast an additional 20 to 25 min., or until lightly browned on the outside and soft inside. Cool.
  • When onions are cool, discard outer skin and cut off roots, allowing onion sections to fall apart into individual petals. In large bowl, combine cooked onions with any residual pan juices and set aside.
  • Prepare sherry vinaigrette: In med. bowl, combine sherry vinegar and shallots; allow to soak for 10 min. Whisk in 1 1/2 cups olive oil until emulsified.
  • Cut crusts off bread. Tear bread into 1-in. pieces. In large bowl, toss bread with remaining 1 1/2 cups olive oil. Spread on sheet pans and bake in 350°F. oven about 10 min. or until lightly browned.
  • Per serving, place 1 1/2 cups bread in large bowl. Season with salt and pepper. Add about 1 1/2 tbsp. sherry vinaigrette and 1 tbsp. hot stock; toss until bread absorbs liquids. Add ¼ tsp. thyme, ½ cup greens, 1 tsp. pine nuts and 3 cherry tomato halves. Top with ½ cup roasted onions. Serve immediately.

Weekly Ad 8/20/14 - 8/26/14

Click on image to view better.
Happy Shopping!

Friday, June 13, 2014

Father's Day Recipes

Give dad the best Father's Day Dinner! Check out these recipes for Grilled Lobster Tails & Racks of Lamb!

Grilled Lobster Tails w/ Herb Butter
We have whole live lobster on sale for $7.99/lb. Pair this meal with a bottle of Chardonnay (on sale for $19.98 this week)

Image & Recipe via:

We have racks of lamb on sale for $11.99/lb. Serve with roasted potatoes & steamed green beans. Enjoy this meal with Merlot (on sale for 3 for $15.99 or $5.99 ea)

Image & Recipe via:

Saturday, May 17, 2014

Memorial Day

Let Doris take care of your Memorial Day Party food! Choose from 2 different packages! Visit our meat department today!

Thursday, May 8, 2014

Surf n Turf

Cook a delicious Surf n Turf for mom this weekend! We have Filet Mignon & Lobster Tails on sale this week! #DorisMothersDay

Weekly Ad 5/8/14 - 5/14/14

Click on image to view better.
Happy Shopping!

Tuesday, May 6, 2014

Cento Fine Foods Recipe of the Month: Mista Corta with Lentils

This months recipe from Cento Fine Foods is for Mista Corta with Lentils!
Pick up these recipe cards at any Doris location & start your own collection! You can find all of the ingredients at your local Doris Market.

Monday, April 28, 2014

Pasta Pairing

Whatever your pasta cravings are, there is always a perfect match! Take a look:

**Right click on image & open in new tab to view better.

Recipe: Caponata - Sicilian Style

Ingredients for 4 people
  • 8.8oz.(250g)  Sliced Eggplants in Oil 
  • 5.3 oz. (150g) Sliced Peppers 
  • 3 oz. (80g) Italian Green Olives (Cerignola)
  • 1 stalk of celery
  • 1 onion
  • 1oz. (30g) of salted capers
  • 2 tablespoons of raisins
  • 1 tablespoon of pine nuts (pignoli nuts)
  • 7oz. (200g) Tomato and Basil Sauce 

Use the following ingredients in amounts to satisfy your desired taste:
  • Extra Virgin Olive Oil
  • Vinegar
  • Sugar
  • Salt
  • Pepper
  • Bread Crumbs

  • In a pan heat two tablespoons Extra Virgin Olive Oil and fry gently the onion and celery cut into slices, add capers, Green Olives (Cerignola), raisins soaked and pine nuts. Mix everything together and after two minutes add Tomato and Basil Sauce vinegar, sugar, salt and pepper. 
  • Add the Eggplants and Peppers Fillets Fillets Spagni & Spagni, and cook 10 minutes, so that the vinegar evaporates
  • Serve with bread crumbs and dress with toasted breadcrumbs and a drizzle of Extra Virgin Olive Oil 
Visit any Doris Italian Market location for the ingredients to this delicious recipe. If you do not live near us, visit your local trusted grocer/market and enjoy your work of culinary art! Buon appetito!

Sunday, April 27, 2014

Recipe: Strawberry Risotto

This time of year, strawberries are in abundance making it an easy and beneficial component to your daily diet.  In addition to great taste, strawberries offer high levels of vitamin C and Fiber. They are also a good source of potassium, folate, and manganese; a trace mineral essential for maintaining healthy bones and absorbing calcium.  Here is a recipe by Chef Ramon Navarro of Homestead Hospital.


  • 3 cups chicken stock
  • 1 cup strawberries, washed and hulled
  • 2 tablespoons butter
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 3/4 cup freshly grated parmigiano reggiano cheese
  • 1 cup diced onion
  • 1 tablespoon garlic (fresh or powdered)
  • 1/4 cup light cream
  • salt & freshly ground pepper
  • Bring chicken stock to a boil over high heat
  • Add strawberries and blanch for 30 seconds
  • Remove berries, purée in a food processor and set aside
  • Turn off heat and cover stock
  • Melt butter in a heavy pan over low heat
  • Add rice and stir constantly for 1 minute with garlic and onion
  • Add wine, cooking until absorbed
  • Add stock, 1/2 cup at a time, stirring constantly; allow rice to absorb each 1/2 cup before adding more
  • Rice should cook about 25 minutes; add light cream, cook another minute
  • Remove from heat
  • Stir in berries and parmigiano reggiano
  • Season with salt & pepper as desired
Makes 6 - 1/3 cup servings

Thursday, April 17, 2014

Rosemary & Garlic Leg of Lamb

Prep time: 10 minutes
Cook time: Approximately 2 hours
Serves: 8-10

  • 1 whole leg of lamb
  • ¼ cup lemon juice
  • 1 tbsp. salt
  • 2 cups chicken stock
  • 8 cloves of garlic, minced
  • 2 cups diced onions
  • 3 tbsps. chopped fresh rosemary leaves
  • 2 tsps. coarsely ground black pepper
  • ½  cup Doris’ extra virgin olive oil
  • 1 cup chopped fresh herbs (rosemary, chives, parsley)
  • 1 cup Doris’ Montepulciano (red wine)

  1. Preheat oven to 400 °F
  2. Mix minced garlic, olive oil, fresh rosemary, salt & pepper all together
  3. Rub (by hand) the lemon juice over the lamb
  4. Rub (by hand) the garlic, oil and spice mixture evenly over the surface of the meat
  5. Place in a roasting pan and place in oven for 30 minutes
  6. Reduce temp to 350 °F and continue to cook for one more hour for medium rare or until pop-up timer (exclusively provided free of charge by Doris Markets) pops up, indicating roast is done
  7. Remove lamb from pan and allow to rest for 10-15 minutes before carving
  8. Use drippings in pan. Position the pan over your stove burners (medium heat).
  9. Add mixed herbs and onions to pan and stir to mix with pan drippings
  10. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release anything stuck on the bottom
  11. Reduce heat & simmer sauce until it has reached your preferred thickness
  12. Strain before serving
  13. Slice lamb and serve with sauce lightly drizzled over the top

Weekly Ad 4/17/14 - 4/23/14

Click on image to view better.
Happy Shopping!