Thursday, January 30, 2014

Chicken Panzanella Salad

Meet a well-bred newcomer from Tuscany: Panzanella, the bread salad that's showing up on all the right menus. Ours features crispy croutons and greens tossed in balsamic vinaigrette with slices of grilled chicken and roasted peppers and onions.


Step #1
  • Flame-Roasted Peppers & Onions 32 oz
Step #2 (Croutons)
  • Baguette Roll, 18" long 1 ea
  • Olive Oil 1 fl oz
  • Italian Spice Blend 1/4 tsp
  • Black Pepper 1/4 tsp
  • Parmesan Cheese, grated 1 oz
Step #3 (Salad)
  • Fresh Baby Mixed Greens 16 oz
  • Chicken Breast, grilled, bias sliced 28 oz
  • Balsamic Vinaigrette, prepared 8 fl oz
  • Parmesan Cheese, grated 2 oz
  • Basil Leaves, fresh 8 ea
Recipe Method

Step #1
  • Prepare Flame-Roasted Peppers & Onions according to package directions using the convection oven, then cool as rapidly as possible to a refrigerated temperature.
Step #2
  • For the croutons, halve baguette lengthwise and then into 2" cubes (should yield 32 large croutons).
  • Place croutons into stainless bowl.
  • Add olive oil, butter, spice and pepper; toss well. · Place croutons onto sheet pan lined with parchment paper.
  • Sprinkle with Parmesan cheese. Bake in 475°F convection oven until light brown but still soft, about 3 minutes.
  • Remove from oven and reserve for salad.
Step #3
  • To prepare an order: Place 2 croutons at each corner of a 10" chilled salad plate.
  • Place 2 oz greens to center of plate.
  • Place 3.5 oz chicken around greens.
  • Top with 4 oz Flame-Roasted Peppers & Onions.
  • Drizzle salad with 1 fl oz of balsamic vinaigrette.
  • Garnish with Parmesan cheese and basil leaf.
Nutrition Information: Recipe yields 8 servings of salad and ~32 croutons. 1/8th of recipe for salad + 2 croutons provides 370 calories, 32 grams protein, 13 grams fat, 3 grams saturated fat, 30 grams carbohydrate, 4 grams fiber, 63 mg cholesterol and 622 mg sodium. Salad alone (1/8th of recipe) provides 250 calories, 28 grams protein, 9 grams fat, 2.2 grams saturated fat, 14 grams carbohydrate, 3.3 grams fiber, 63 mg cholesterol and 394 mg sodium. One crouton (32 per recipe) provides 60 calories, 2 grams protein, 2 grams fat, .3 grams saturated fat, 8 grams carbohydrate, .5 grams fiber, 


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Tuesday, January 28, 2014

Vegetable & Walnut Pizza

Pepperoni may be the number one pizza topping, but pizza concepts must offer a couple of meatless topping options for the increasing numbers of vegans and vegetarians—and those who just want a lighter pizza option.  

  • 4 (6-in.) pizzas
  • Yield: 4 (6-in.) pizzas

  • 1 cup wrist-temperature water
  • 1 package (2 tsp.) active dry yeast
  • Pinch sugar
  • 1/2 tsp. salt
  • 1 tbsp. olive oil (plus extra for the bowl)
  • 3 cups unbleached white flour (1/4 cup may be whole wheat or rye)
  • Extra flour for kneading
  • Cornmeal
  • Thin slices mozzarella cheese
  • Thinly sliced red onions
  • Mushroom slices
  • Sliced bell pepper
  • Cauliflowerets
  • Broccoli florets
  • Canned artichoke hearts, drained, and sliced
  • Olives, pitted and sliced
  • Ripe tomato slices
  • Grated Parmesan or Pecorino cheese
  • Chopped walnuts

  • Place water in large bowl, sprinkle in yeast and sugar and stir to dissolve. Let stand 5 min., or until it begins to bubble.
  • Stir in salt, oil, and 1 cup flour. Beat for several minutes with a wooden spoon.
  • Add remaining flour, 1/2 cup at a time, mixing after each addition. The dough will be soft, but should not be sticky.
  • Turn out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover with plastic wrap, and let it rise until doubled in bulk. This will take about 1 hr.
  • Punch down dough; return to floured surface. Divide dough into 4 equal parts, knead each for a few minutes. Let dough rest about 10 min.
  • Stretch each ball into a 6-in. circle. Sprinkle two baking trays with cornmeal, and place two circles on each. Meanwhile, preheat oven to 500°F. Top each pizza with any combination of toppings, making sure walnuts are on top to toast.
  • Bake in lower half of oven 10 to 12 min., or until edges are crispy and brown. Serve immediately.

Photo and recipe courtesy of California Walnuts

Tuesday, January 14, 2014

We have been reviewed by Zagat!

This review came after a survey of thousands of shoppers provided feedback of where they like to shop! A heartfelt thank-you to all of our loyal customers who have helped us be recognized like this! Grazie Mille!

Wednesday, January 8, 2014

Three Cheese Pizza with Broccoli Rabe, Sausage and Chick Peas

  • 1 prepared/proofed dough or parbaked crust for 14-16-inch pizza
  • 2 tablespoons garlic-infused olive oil, divided
  • 2-3 links (6 ounces) hot Italian or fennel sausage, crumbled (or sliced) and cooked
  • 1 bunch (6-8 ounces) Broccolini™ or broccoli rabe, half of stem-lenghs removed, steamed and shocked in ice water
  • 3/4 cup (6 ounces) cooked or canned chickpeas or garbanzo beans, drained
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 1 cup (4 ounces) Wisconsin Sharp Provolone Cheese, shredded
  • 1 cup (4 ounces) Wisconsin Mozzarella Cheese, shredded
  • 1 1/2 ounces Wisconsin Parmesan Cheese, shaved

Cooking Directions:
Brush prepared dough with 1 tablespoon olive oil. Toss sausage, Broccolini/rabe and garbanzo beans in remaining garlic oil. Season with red pepper flakes, salt and pepper.

Place half the Provolone and Mozzarella on the oiled dough. Arrange sausage mixture over cheese.

Top with remaining shredded Provolone and Mozzarella.

Bake about 10 minutes (for fresh dough) or until crust is lightly browned and cheese is melted and bubbly. Remove from oven and place shaved Parmesan over.