Category Archives: Mike’s Foodtown

Food Club® Turkey Noodle Soup

Thanksgiving isn’t the only day you can have turkey. Incorporate it into this turkey noodle soup to enjoy it all season long.


2 tbs. Food Club® butter

1 cup carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

2 cloves garlic, minced

64 oz. Food Club® turkey or chicken broth

2 tsp. sage, chopped

1/2 tsp. oregano

1 tsp. pepper & pepper

12 oz. Food Club® egg noodles

3 cups turkey, shredded


In a medium to large pot, melt butter over medium-high heat. Add carrots, celery and onion and simmer for 8-10 minutes until softened. Add garlic and simmer for 2 more minutes.

Add broth, sage, oregano, salt and pepper and bring to a boil. Boil for 7-9 minutes and then add noodles.

Boil mixture with noodles for 10 minutes until noodles are al dente.

Reduce heat to low and add turkey. Simmer until warmed through and serve.

Minestrone Soup

This classic minestrone soup is full of flavor and completely vegetarian. Warm up any night with this soup.


2 tbs. butter

1 yellow onion, chopped

2 carrots, chopped

2 celery sticks, chopped

2 cups chopped seasonal veggies (potatoes, squash, beans, etc.)

1/4 cup Food Club® Tomato Paste

4 cloves garlic, minced

1/2 tsp. oregano

1/2 tsp. thyme

1 tsp. salt

2 Food Club® bay leaves

1 can (28 oz) Food Club® diced tomatoes

4 cups Food Club® vegetable broth

2 cups water

1 cup Food Club® shell pasta

1 can rinsed and drained beans of choice

2 cups spinach, chopped

Parmesan for garnishing


Heat a large pot over medium-high heat and melt butter. Add onions, carrots, celery and tomato paste and cook down for 7-10 minutes.

Add seasonal vegetables and all seasonings. Cook for 2 minutes.

Add diced tomatoes, vegetable broth, and water. Bring the pot to a boil a cook for 15 minutes.

After 15 minutes, add pasta, beans and spinach. Cook the entire mixture for 25 more minutes. Once done, remove bay leaves and serve.

Food Club® Pumpkin Bread

Don’t miss out on the classic dessert of the season. Make this easy pumpkin bread any day of the week and eat it on its own or make into a luxurious french toast.


1 (15 oz.) can Food Club® pumpkin puree

4 Food Club® eggs

1 cup Food Club® vegetable oil

2/3 cup water

3 cups Food Club® white sugar

3 1/2 cups Food Club® flour

2 tsp. Food Club® baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1/4 tsp. ground ginger


Heat oven to 350 degrees and grease loaf pan well.

In a large mixing bowl, mix the pumpkin puree, eggs, vegetable oil, water, and sugar. Mix until all ingredients are incorporated. In a separate medium mixing bowl, add the flour, baking soda and all seasonings. Add the dry ingredients mix to the wet ingredients in 3 parts. Mix well and evenly distribute into 2 loaf pans.

Bake for 45-50 minutes and serve.

Brussel Sprout Bake

Though brussel sprouts are commonly thought to be the grossest vegetable, this simple recipe will convince you otherwise. Simply half the brussels, season them, bake them in the oven and voila! You have the perfect vegetable side-dish to any meal.


1/2 lb. Brussel Sprouts

1 tbs. Olive oil

Pinch of Salt and Pepper


Line a baking sheet with tin fol and set oven to 350 degrees.

Wash, remove bitter outside and cut each brussel sprout in half. Add olive oil and salt and pepper- mix thoroughly.

Bake for 15-20 minutes until crisp and tender.

Beet & Apple Salad

Freshen up your meal with these beet and apple salad. The peppery arugula paired with the earthy beets and sweet apples makes for the perfect side dish or lunch!


*all of the below is to your liking

Fresh arugula, washed

Food Club® canned beets

Sliced gala apples

Balsamic dressing

Optional: slivered almonds

November Produce Guide

Bring on the comfort produce. As the chill of November sets in, I find myself craving hearty soups, casseroles, and roasts to warm me, body and soul. My produce needs to be just as hearty and comforting. Luckily, the best produce available right now at your local grocery store makes for perfect winter eating.

Pop ‘em in your oven to transform those crisp, juicy apples into tender, sweet comfort food. Perfectly caramelized apples on a warm winter salad; savory skillet pork chops with apples and cabbage; baked apples filled with crisp and gooey oats; ice cream warmed to the perfect silky consistency atop fresh-from-the-oven, crisp apple pie… I could go on and on but you get the idea. Honeycrisp, braeburn, and jonagold are traditionally the best baking apples but follow your recipe’s directions if they call for a specific apple.

Earthy and slightly bitter when raw but, properly cooked, beets become decadently rich. Due to their deep color, beets have become increasingly popular in chocolate desserts, adding to the rich taste and color of the chocolate. More traditionally, try beets in a soup like a warm borscht, atop a salad, or simply roasted and seasoned as a side. Roast beets also make a wonderful addition to cheese or charcuterie boards and pair especially well with creamy white cheeses, like feta or goat. Don’t forget, if your beet comes with a healthy set of greens on the top, sauté them for a delicious addition to any meal.

You can eat them raw, boiled, steamed, roasted, or grilled but my favorite way to prepare Brussels sprouts is stir-fried. Golden brown with that perfect crisp and just a hint of smoky flavor, stir-fried Brussels sprouts are easy to prepare. Start by trimming the stems (but not too high or the sprout will fall apart) and remove any damaged outer leaves. Next, I half my Brussels sprouts lengthwise and toss in oil, then adding salt and pepper (along with any other spices you like). To cook, heat a pan over medium or medium-high heat, placing the Brussels sprouts, cut side down, in a single layer on the pan when warm. Cook until the cut side turn golden brown and slightly charred (about five minutes). Finally, add a tablespoon of water and stir-fry until the sprouts are tender (about two minutes).

Few things nourish quite like creamy, naturally-sweet pumpkin or squash. Pumpkin is more than just an ingredient in indulgent pies and cookies or the caramelized, melt-in-your-mouth roasted variety. Pumpkin is incredibly versatile and can add seasonal flavor and nutrition to a variety of dishes. This week, we’re dedicating an entire post to prepping and cooking your pumpkin, along with creative ideas like pumpkin mac and cheese. Mac and Cheese with pumpkin? Seriously!?! Yep! For my blue box fans out there, prepare according to the instructions and stir in a half cup of puree at the end. For a more gourmet option, you can find scratch recipes that incorporate ingredients like nutmeg or sage to enhance the seasonal flavors.  

Culinary Tours® Butter Chicken

Bring the world to your kitchen with Culinary Tours®. Create the classic Indian dish, Butter Chicken, in three easy steps.


1/4 lb. chicken breast, cubed

2 cups white rice

1 jar Culinary Tours® Butter Chicken sauce


Cook rice according to package.

In a medium pan over medium heat, cook cubed chicken until browned and cooked through. Toss chicken with full jar of Culinary Tours® butter chicken sauce.

Serve chicken/sauce combo with rice and enjoy!

Food Club® Hot Dog Mummies

Roll into Halloween with these perfect appetizers- mummy inspired hot dogs.


1 package hot dogs

1 package Food Club® crescent rolls


Preheat the oven to 350 degrees and line a cookie sheet with tin foil.

Cut the crescent rolls into long strips and place them in a mummy pattern. Roll the hotdog up in the crescent roll strips and repeat until hot dogs are gone.

Bake for 12-15 minutes until golden brown and serve with favorite dipping sauces.


Pumpkin Snack Tray

Don’t settle for a sub-par snack tray this Halloween. Spook it up with a delightful jack-o-lantern inspired tray.

Top of pumpkin:

Eyes, nose, and mouth:

Cheddar Cheese

Food Club® Monster Brownies

We are creeping it real this season with these monster inspired brownies. Serve these at your next Halloween party for a spooktacular dessert.


Food Club® chocolate brownie mix

2 Food Club® eggs

1/2 cup vegetable oil

1/4 cup water

1 package Food Club® cream cheese frosting

Purple and green food coloring


Mix brownie mix, eggs, vegetable oil and water together and bake according to package.

While the brownies are baking, split the frosting into thirds. Color one-third purple and one-third green.

Once the brownies have cooled, dollop each color around the brownies and swirl with toothpick.