Monthly Archives: February 2016

Pantry ready for case lot?

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Get your pantry ready for Case Lot

Spring is coming and it’s time to get organized. Maybe it was a New Year’s resolution that fell to the wayside, but there is still time to rearrange and clean up before Case Lot is over. Here are three steps to get your pantry clean and organized for spring:

  1. Clean it Out!

First thing you will want to do is get everything out of your pantry. Take every last can out so you can see what you have and then you can start sorting your items. Separate your items into four categories: things you use every day, things you use occasionally, things you want to donate and things you need to trash.

  1. Clean Up!

Now that your pantry is empty, take advantage of it and wipe down all your shelves. Getting rid of the crumbs and dust will make your pantry feel ten times more organized. Take a damp cloth over all your shelves and then let them dry completely before you begin restocking.

  1. Stock It!

Visit Macey’s and purchase everything you need from our Case Lot sale. See our ad [add link here] for all our great savings. Now that you have your food, let the organization begin. Separate your pantry in zones; this is the best way to make sure you won’t be dealing with unorganized chaos in a few months. Start by putting all your baking items in one section, breakfast items in another, lunch items in another, ect. Organizing by meals will A) make meal prep more simple and B) keep your pantry organized. Another zone you may want to include is a snack zone. Make your snack zone easy to access so your smaller family members will be able to reach and they won’t need to go ripping through your organized shelves searching for their favorite snack.

We hope these steps help you get your pantry in perfect order for Case Lot.

Refine Your Rump Roasting Repertoire

Rump roast, or bottom round roast, is a lean cut of beef. This means rump roast is naturally tough, but can become a tender masterpiece when cooked properly. It’s also a fairly inexpensive roast compared to other types of beef, so your wallet won’t feel the cut.

There are a couple of methods that are best for preparing a rump roast. Oven roasting and braising tips and recipes are featured below to help you master your way around the kitchen.

Three Steps to the Perfect Oven Roast

  1. Heat oven to 325 degrees F for a 2 to 4 pound roast.
  2. Season roast, if desired. Place roast (straight from the refrigerator), fat side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Don’t add water or cover.
  3. Rump roast should cook for 30-35 minutes per pound. Remove roast from oven when the meat thermometer registers 145 degrees F for medium rare (it is recommended to cook it to medium rare only). Transfer roast to carving board. Tent loosely with aluminum foil. Let roast stand 15 to 20 minutes. The temperature of the roast will continue to rise 5 to 10 degrees F to reach desired doneness. Carve into very thin slices.

Pair it with cooked vegetables like carrots, onions, or potatoes, and your dinner guests are sure to be impressed!

Recipe to Try: Italian Spiced Braised Pot Roast

roast

Ingredients

  • 1 3-pound boneless rump roast, patted dry
  • 1 tablespoon fennel seeds, crushed*
  • 1 tablespoon dried basil
  • 2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 1 cup red wine, of drinkable quality
  • 1 8-ounce can tomato sauce
  • 1 cup roasted red bell peppers, coarsely chopped
  • 2 tablespoons chopped fresh Italian parsley

*Crush fennel seeds with a mortar and pestle, spice grinder or in plastic bag with flat side of meat mallet.

Directions

  1. Heat oven to 325°F. Combine fennel seeds, basil, oregano, salt and pepper in small bowl; rub over the beef (for more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight). Heat large nonreactive Dutch oven over medium-high heat until hot. Add oil, heat until hot. Brown beef 5 to 6 minutes, turning to brown on all sides; remove from pan.
  2. Add onions to Dutch oven and cook over medium heat 3 to 4 minutes or until slightly softened, stirring occasionally. Increase heat to high; add red wine. Bring to a boil, stirring to scrape up any browned bits from bottom of pan. Boil 1 minute; stir in tomato sauce. Return beef and any accumulated juices to pan; stir in bell peppers. Place round of parchment paper directly on beef and wine mixture. Cover and bring to a boil.
  3. Bake 2 ½ to 3 hours or until beef is tender. Remove beef; cover loosely with foil. Let stand 10 minutes before slicing. Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid. To thicken pan juices, bring to a boil over high heat; boil 3 to 5 minutes or until slightly thickened, stirring occasionally. Serve beef with pan juices; sprinkle with parsley.

Braising: A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.

 

 

Recall: WF Macadamia Nuts

We are issuing a voluntary recall of Western Family and/or Shurfine branded Diced Macadamia Nuts as a precaution. Our supplier has informed us that they may be contaminated with Salmonella. If you have purchased these nuts with the Best By dates listed below, please return them to our store for a full refund.

Best By Dates affected:
3 Aug 2016
4 Aug 2016
2 Sep 2016

Healthy and Sweet: Oranges are Nature’s Treat

Juicy and delicious, oranges are renowned for their concentration of vitamin C. Oranges make the perfect snack and add a special tang to many recipes; it’s no wonder they are one of the most popular fruits in the world.

Oranges are an excellent source of vitamin C. One orange supplies 116.2 per cent of the daily value for vitamin C. Good intake of vitamin C is associated with a reduced risk of colon cancer as it helps remove free radicals that cause damage to our DNA. Vitamin C, which is also vital for the proper function of a healthy immune system, is good for preventing colds and preventing recurrent ear infections. Here are some additional health benefits from oranges:

  • Oranges are rich in antioxidants that help maintain brain function and keep bones and joints in tip top shape as we age.
  • Oranges are the richest fruit source of the antioxidant hesperidin, which protect cells as we age.
  • They may reduce the damaging effects of cholesterol and heart disease by protecting the inside of artery walls.
  • Studies show oranges reduce the risk of developing a range of cancers.
  • The super fruit boosts the immune system with the entire daily recommended vitamin C intake in just one serving.
  • Oranges are high in folic acid and ideal for pregnant women with one orange providing 18 percent of the recommended daily intake.
  • They are high in dietary fiber and help prevent bowel problems, improve cholesterol levels and reduce risk of heart disease.

Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes

Makes 4 Servings

1/4 cup mayonnaise

1 teaspoon wasabi paste (Japanese horseradish paste)

1 tablespoon fresh ginger, peeled and finely minced

3 large garlic cloves, finely minced

4 6-ounce skinless salmon fillets

Sea salt and freshly ground pepper

1 pound baby bok choy, halved

2 cups (packed) green cabbage, finely shredded (about 5 ounces)

4 ounces shiitake mushrooms, stemmed, and sliced – if large

2 tablespoons extra virgin olive oil

2 tablespoons soy sauce

Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes

Meanwhile, mix mayonnaise and wasabi in a small bowl.  Stir in half of the ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok chop, cabbage, and mushrooms in a large bowl. Drizzle with oil and soy sauce and add remaining ginger and garlic. Toss to coat; season with salt and pepper.

Scatter vegetables across one side of baking sheet. Arrange salmon on the other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.

Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes

Makes 4 Servings

1/4 cup mayonnaise

1 teaspoon wasabi paste (Japanese horseradish paste)

1 tablespoon fresh ginger, peeled and finely minced

3 large garlic cloves, finely minced

4 6-ounce skinless salmon fillets

Sea salt and freshly ground pepper

1 pound baby bok choy, halved

2 cups (packed) green cabbage, finely shredded (about 5 ounces)

4 ounces shiitake mushrooms, stemmed, and sliced – if large

2 tablespoons extra virgin olive oil

2 tablespoons soy sauce

Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes

Meanwhile, mix mayonnaise and wasabi in a small bowl.  Stir in half of the ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok chop, cabbage, and mushrooms in a large bowl. Drizzle with oil and soy sauce and add remaining ginger and garlic. Toss to coat; season with salt and pepper.

Scatter vegetables across one side of baking sheet. Arrange salmon on the other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.

The Perfect Job Could Be Yours

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The Perfect Job Could Be Yours

Skip the long interview process. If you are a customer service master, or interested in becoming one, we want to meet you! We will be conducting open interviews for our grocery, in-store Dairy Queen and Starbucks teams at the St. George Hampton Inn on February 17 and 18 from 10 a.m. – 6 p.m. You can make the process even faster by finding a position on our grocery, in-store Dairy Queen and Starbucks your interested in and submitting an application before the event.

Lin’s offers team members great benefits including team rewards (including a store discount), paid time off, and health benefits*. We also offer on-the-job training and promotion opportunities. If you or someone you know is looking for their next great career, send them our way.

*benefits depend on position and hours worked.

Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes

Makes 4 Servings

1/4 cup mayonnaise

1 teaspoon wasabi paste (Japanese horseradish paste)

1 tablespoon fresh ginger, peeled and finely minced

3 large garlic cloves, finely minced

4 6-ounce skinless salmon fillets

Sea salt and freshly ground pepper

1 pound baby bok choy, halved

2 cups (packed) green cabbage, finely shredded (about 5 ounces)

4 ounces shiitake mushrooms, stemmed, and sliced – if large

2 tablespoons extra virgin olive oil

2 tablespoons soy sauce

Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes

Meanwhile, mix mayonnaise and wasabi in a small bowl.  Stir in half of the ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok chop, cabbage, and mushrooms in a large bowl. Drizzle with oil and soy sauce and add remaining ginger and garlic. Toss to coat; season with salt and pepper.

Scatter vegetables across one side of baking sheet. Arrange salmon on the other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.