Category Archives: Fresh Market

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing

Grill: 10 minutes • Serves: 4

4          boneless New York strip steaks (about 6 ounces each)

1          tablespoon crushed garlic

½         cup red wine

2½       tablespoons olive oil

1          tablespoon chopped fresh flat-leaf parsley

½         teaspoon salt

¾         teaspoon ground black pepper

1          medium shallot, finely chopped

3          medium vine-ripened tomatoes, diced

1/3       cup drained and quartered kalamata olives

1          tablespoon drained capers

1          tablespoon red wine vinegar

½         cup crumbled feta cheese

1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.

2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.

3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.

4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

hot chocolate cookies

Hot Chocolate Cookies

Hot Chocolate Cookies

These Hot Cocoa Cookies are sure to become some of your new favorite cookies! They’re chewy, chocolaty, and perfect for any holiday gathering.

Check out the video recipe here and our weekly ad here.

Prep: 20 minutes plus chilling and cooling   Bake: 12 minutes   Makes: 12 cookies

1½ cups Food Club® All-Purpose Flour

⅓ cup cornstarch

⅓ cup Food Club® Confectioners Sugar

¼ cup Food Club® Unsweetened Baking Cocoa

¾ cup Food Club® Sweet Cream Unsalted Butter, softened

3 tablespoons Food Club® Vitamin D Whole Milk

1½ teaspoons Food Club® Pure Vanilla Extract

¾ cup Food Club® Semi-Sweet Chocolate Chips

½ cup Food Club® Mini Marshmallows

3 tablespoons coarsely chopped candy canes or peppermint candies

  1. Preheat oven to 350°. Line rimmed baking pan with parchment paper. In large bowl, whisk flour, cornstarch, sugar and cocoa powder. With mixer on medium speed, beat butter, milk and vanilla extract 3 minutes or until light and fluffy; add flour mixture and beat just until combined. Cover; refrigerate 30 minutes.
  • Roll dough into 12 (1½-inch) balls; place 2 inches apart on prepared pan. Firmly press each ball with palm of hand to flatten to ¾-inch thick. Bake cookies 12 minutes or until sides crack slightly; cool on pan on wire rack 15 minutes.
  • In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute or until melted, stirring every 20 seconds. Spread cookies with chocolate; immediately top with marshmallows and candy. Makes 12 cookies.

Approximate nutritional values per serving (1 cookie): 232 Calories, 15g Fat (9g Saturated), 31mg Cholesterol, 7mg Sodium, 25g Carbohydrates, 2g Fiber, 11g Sugars, 2g Protein

Bacon-Sage Stuffing Muffins

bacon-sage stuffing muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Rosemary Garlic Prime Rib Roast Horradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein

Food Club® Thanksgiving Leftover Pie

Don’t fear, we’ve got your Thanksgiving leftover solution right here! Use up all of your favorite Thanksgiving leftovers in one perfect pie. If you don’t have leftovers, but you still want to enjoy this pie, pick up Food Club® stuffing and cranberry sauce.


Leftover stuffing

Leftover turkey

Leftover cranberry sauce

Leftover mashed potatoes


Preheat the oven to 350 degrees and grease a pie tin.

Layer Stuffing, turkey, cranberry sauce evenly in the pie tin.

Top with mashed potatoes (we prefer piping the potatoes in a swirl pattern).

Bake for 20-25 minutes until golden brown and warmed through.

Turkey, Cranberry and Brie Grilled Cheese

Don’t settle for an average grilled cheese. Add brie to your favorite Thanksgiving leftovers for a gooey and delicious grilled cheese.


Leftover turkey

Leftover cranberry sauce


Preferred bread



Heat a medium pan over medium heat with 1 tbs. butter in the bottom.

Lay one piece of bread flat in the pan and top with brie, turkey and cranberry sauce to your liking. Top with a second piece of bread.

Cook for 5-7 minutes until golden brown and slightly melty. Flip and cook for 3-5 minutes more.

Thanksgiving Leftover Quesadilla

Mix two of your favorite things, quesadillas and Thanksgiving leftovers, for an delicious meal.


Leftover stuffing

Leftover turkey

Leftover cranberry sauce

10 flour tortillas

2 1/2 cups Food Club® shredded cheese


Over medium high heat, lay a tortilla flat in a large pan. Top with cheese, stuffing, turkey and cranberry sauce. Cover with as second tortilla.

Cook for 3-5 minutes until golden brown. Flip and cook for 2 more minutes.

Cut into triangles and enjoy.

P.S. we like to add extra cranberry sauce for dipping.

Brie and cranberry puff pastry bites

Food Club® Brie and Cranberry Bites

Create the perfect appetizer with 3 simple ingredients. The sweet cranberry mixed with the sharpness of the brie is the perfect filling for a flaky and buttery puff pastry.


1 package frozen puff pastry, thawed

1 round brie

1 can Food Club® cranberry sauce


Heat the oven to 350 degrees and line a baking sheet with tin foil.

Roll out the puff pastry and cut into quarters.

Dollop brie and cranberry sauce in the center and fold in the corners.

Bake for 5-10 minutes until golden brown (be sure to watch carefully. Puff pastry is very quick to burn).

Let cool for 1-2 minutes and serve.