Monthly Archives: March 2019

crescent roll wrapped asparagus on a black slate sitting on a marble counter

Wrapped Asparagus

puff pastry wrapped asparagus with butter on a black slate and marble counter

Sneak some greens into dinner tonight with these delicious asparagus wraps. Food Club® Crescent Rolls make the perfect blanket for your all of your favorite fresh produce.

Ingredients:

1 bunch of fresh asparagus

1 tube Food Club® Crescent Roll

Add butter, parsley, or other garnishing of your liking

Instructions:

Read the directions on the Food Club® Crescent Roll packaging. Preheat oven to directed degree. Then prep a baking sheet with parchment paper or grease with oil/butter to avoid sticking.

Wash and trim asparagus. Then wrap desired amount of spears with a crescent roll.

Set your prepped and wrapped asparagus on the baking sheet and bake for directed amount of time. Once golden and flaky, remove from oven. The heat from the crescent rolls will continue to cook the asparagus.

Top with garnish and serve with butter for a true crescent roll bite.

Spring green salad with radishes, slivered almonds, and mushrooms.

Spring Green Salad

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Make your table look radishing with this fresh spring green salad. All of the ingredients used are perfectly in season. Check out our produce guide to add even more freshness to your life.

Ingredients:

3 cups spring green mix

2 tbs. slivered almonds

2 tbs. feta

1/4 cup sliced radishes

1/4 cup sliced mushrooms

1/4 cup balsamic and oil mixture

Instructions:

Wash, dry, and slice any fresh veggies. Toss spring green mix, almonds, feta, radishes, mushrooms and drizzle with balsamic and oil mixture. Enjoy!

Basket of produce

March Produce Guide

Shopping in-season produce not only saves you money but also gives you the freshest options! It’s starting to get warmer outside and with the warmer weather comes all the Spring time produce. We compiled a list of some of March’s best produce along with some tips and recipes!

Artichoke heart

Artichokes – 

Artichokes are actually flowers that have not bloomed yet, and they are extremely healthy for you! But how does one tackle this vegetable? First, make sure you buy a good one. You want the leaves of the vegetable to be closed, and when squeezed, they should squeak- both of these indicate a fresh artichoke. Once you have your artichoke, start by cutting off the tops of the leaves, then slice off about an inch from the top. Thoroughly rinse the artichoke. You can steam, grill, stuff, bake, you name it – whatever you want, just make sure to add this tasty and fun vegetable into your life!

Asparagus

Asparagus – 

Asparagus get a lot of talk – some of it good and some of it bad. For those of us who love asparagus, we know that Spring time means fresh asparagus time! You want to choose firm, bright green stalks. There are different stalk thicknesses you need to choose from – thin/pencil size works best for sautéing and steaming, while the thicker stalks are easier to handle when grilling, roasting and baking. Asparagus can be added to almost anything! Click here for some of our asparagus recipes! Sautéed, roasted, baked, steamed or left raw and added to a salad there are many ways to love asparagus.

Broccoli

Broccoli –

Broccoli, the vegetable we all used to pretend were little trees when we were younger. Now we start to appreciate how good for our bodies broccoli is! Choose broccoli with bright green, tightly packed florets. In addition to eating raw alone or in salads, broccoli is also really yummy when cooked! Coat your broccoli with olive oil and your favorite seasonings, sprinkle with some lemon juice and Parmesan cheese and then bake.

Radish

Radishes – 

Radishes are a very healthy root vegetable. When choosing your radishes from the store start with the leaves, you want them to look fresh and be bright green. You want the radish bulb to be hard and smooth. Before we talk about the bulb of the radish, let’s talk about the radish leaves. The greens are really tasty sautéed in olive oil with garlic and salt and pepper. They can also be added to soups or they can be eaten raw too! The radish bulb can also be eaten raw or cooked too! Butter and salt are a yummy way to enjoy raw radishes. Roasted radishes is also a great way to enjoy them – cut them in half, add onions, and other seasonings and cook until a fork goes in easily.

Mushrooms

Mushrooms – 

Mushrooms definitely have a place on many people’s favorite pizzas, they can also be used in many different ways. When picking mushrooms from the store you want large, firm mushrooms. Slice the mushrooms in half and sautée them with some olive oil, garlic and parsley! Make sure you don’t overcrowd the mushrooms, they should be in a single layer. Try this Butternut Noodles with Creamy Bacon Sauce recipe with mushrooms on top!

Broccoli and bread crumb tater-tots in a fast food basket with ketchup

Broccoli Tater Tots

Broccoli and bread crumb tater-tots in a fast food basket with ketchup

Brock n’ roll with this healthy tater-tot recipe. Crisp and delicious flavor will leave your kids happy and healthy after chowing down on this delightful snack!

Ingredients:

2 cups (12oz) uncooked or frozen broccoli

1 large egg

1/4 cup diced onion

1/3 cup cheddar cheese

1/3 cup panko breadcrumbs

1/3 cup Italian breadcrumbs

2 tbsp parsley (or cilantro and rosemary)

1/2 tsp salt

1/2 tsp pepper

Instructions:

Preheat the oven to 400 degrees.

Grab a baking sheet and cover with parchment paper or grease with oil to avoid sticking.

Bring water to a boil in a medium sauce pot and blanch the broccoli for 1 minute. After, run cold tap water over the broccoli to halt the cooking process. Then drain out all excess water.

Finely chop the broccoli and place into a large mixing bowl. Mix in egg, onions, cheese, breadcrumbs, and seasoning. Use an ice-cream scoop or your hands to form your mix into a compact ball. Then mold into a tater-top shape. Place your formed tots onto the baking sheet.

Bake for 18-20 minutes, or until golden brown. Be sure to turn them over around the 10 minute mark. Remove from oven and cool for a few minutes before serving.

Pick and serve with your favorite dipping sauce. Ketchup, ranch, fry-sauce or sriracha should do the trick. Enjoy!

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

½ cup quinoa

4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half

1 pound Italian sausage, casings removed if necessary

1 small onion, chopped

1 package (8 ounces) finely shredded mozzarella cheese (2 cups)

½ cup julienne cut sun-dried tomatoes with Italian herbs, drained

½ cup panko breadcrumbs

2 tablespoons fresh lemon juice

1½ tablespoons chopped fresh oregano leaves

2 teaspoons lemon zest

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Instructions:

In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.

Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.

Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.

Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.

Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

½ cup quinoa

4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half

1 pound Italian sausage, casings removed if necessary

1 small onion, chopped

1 package (8 ounces) finely shredded mozzarella cheese (2 cups)

½ cup julienne cut sun-dried tomatoes with Italian herbs, drained

½ cup panko breadcrumbs

2 tablespoons fresh lemon juice

1½ tablespoons chopped fresh oregano leaves

2 teaspoons lemon zest

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Instructions:

In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.

Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.

Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.

Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.

Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

½ cup quinoa

4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half

1 pound Italian sausage, casings removed if necessary

1 small onion, chopped

1 package (8 ounces) finely shredded mozzarella cheese (2 cups)

½ cup julienne cut sun-dried tomatoes with Italian herbs, drained

½ cup panko breadcrumbs

2 tablespoons fresh lemon juice

1½ tablespoons chopped fresh oregano leaves

2 teaspoons lemon zest

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Instructions:

In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.

Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.

Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.

Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.

Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

½ cup quinoa

4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half

1 pound Italian sausage, casings removed if necessary

1 small onion, chopped

1 package (8 ounces) finely shredded mozzarella cheese (2 cups)

½ cup julienne cut sun-dried tomatoes with Italian herbs, drained

½ cup panko breadcrumbs

2 tablespoons fresh lemon juice

1½ tablespoons chopped fresh oregano leaves

2 teaspoons lemon zest

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Instructions:

In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.

Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.

Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.

Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.

Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

½ cup quinoa

4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half

1 pound Italian sausage, casings removed if necessary

1 small onion, chopped

1 package (8 ounces) finely shredded mozzarella cheese (2 cups)

½ cup julienne cut sun-dried tomatoes with Italian herbs, drained

½ cup panko breadcrumbs

2 tablespoons fresh lemon juice

1½ tablespoons chopped fresh oregano leaves

2 teaspoons lemon zest

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Instructions:

In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.

Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.

Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.

Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.

Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein

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Rising Crust Three Meat Pizza

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