Category Archives: Peterson’s

Peach dumplings

Food Club® Peach Dumplings

Peach dumplings

These dumplings have got a peach of our hearts. With 3 simple ingredients, treat yourself to these pastries filled with fresh peaches.


1 can Food Club® crescent rolls

3 ripe and peeled peaches

1 tbs. honey


Preheat the oven according to package instructions.

Slice the peaches into large segments and roll into crescent rolls.

Bake according to package.

While still hot, drizzle with honey and enjoy!

Oven fried peppers

Oven-Baked Pepper Rings

These Oven-Baked Pepper Rings are a healthier and delicious twist on the classic onion rings!

-2 bell peppers, sliced into 1/2″ rounds, seeds removed

-2 large eggs, beaten with 1 tbsp water

-1 c. flour

-1 1/2 c. Food Club® breadcrumbs

-1 tsp. paprika

-1 tsp. garlic powder

-1 tsp. kosher salt

  1. Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium shallow bowl, combine Food Club® breadcrumbs with the paprika, garlic powder, and salt.
  2. Have 3 separate bowls prepared with flour, egg, and the breadcrumb mixture.
  3. Dip first in flour, then egg, then the breadcrumb mixture
  4. Bake the pepper rings for 20 minutes, flipping halfway through, till tender. Let stand 10 minutes and enjoy!

Hasselback Apples

We know you will find this recipe very ap”peel”ing! These Hasselback Apples are delicious and perfect to satisfy your sweet tooth.

You will need:

  • 2 large firm apples, peeled, cored, and halved vertically
  • Cooking spray
  • 4 tablespoons brown sugar, divided
  • 2 1/2 tablespoons butter, melted and divided
  • 3/4 teaspoon ground cinnamon, divided
  • 2 tablespoons old-fashioned rolled oats
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups vanilla ice cream

  1. Preheat oven to 400°.
  2. Peel, core, and cut apples in half. Cut most of the way through each apple at 1/8-inch intervals. Don’t cut all the way through! Coat a square glass or ceramic baking dish with cooking spray place apple halves cut side down. Combine 1 tablespoon sugar, 1 tablespoon butter, and 1/2 teaspoon cinnamon; brush mixture evenly over apple.
  3. Cover pan with foil; bake at 400° for 30 minutes, removing foil after 20 minutes, until apples are tender.
  4. Combine remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons butter, remaining 1/4 teaspoon cinnamon, oats, flour, and salt. Cover apples in oat mixture. Bake at 400° for 10 more minutes. Then turn broiler on for 2 minutes. Enjoy!

August Produce Guide

basket full of peaches, apples, swiss chard, and garlic

Produce doesn’t get much sweeter than this. Our seasonal produce picks below are oh-so flavorful and pack a nutritional punch to boot. Read on to find out why you’re going to want to include these fruits and vegetables in your next meal, snack, or bored doodle (yeah they’re that awesome!).

Swiss Chard

One of the greenest and leafiest of the leafy greens, one leaf (it is a big leaf) provides half your daily vitamin A, a quarter of your vitamin C, five times your vitamin K, and is a good source of vitamin E, iron, magnesium, potassium, and manganese. Swiss chard is so nutritious, we’re providing a dedicated social media post this week to highlight how to use it. To get you by until then, try replacing the greens in your next salad with Swiss chard. Just remove the fibrous stem in the middle (save it to cook up later because it’s still very nutritious) and wash, chop, and toss the remainder of the leaf as you would other greens.

Bell Peppers

Green, yellow, orange, and red bell peppers…did you know they’re all from the same plant? Yep, there is no red bell pepper plant or green bell pepper plant. Green is just the unripe pepper and red is fully ripe, with yellow and orange at intermediate stages. Since they’re not ripe, green peppers have an earthier and slightly spicier flavor compared with red, orange, and yellow, which are comparatively sweeter. Less time on the vine also means lower cost but also fewer nutrients. Red peppers have eight times the vitamin A and twice the vitamin C of green peppers. In fact, red peppers have as roughly the same vitamin A content as a carrot and vitamin C as an orange.


Garlic has a more subtle approach to health than Swiss chard or bell peppers (though its flavor is anything but). You won’t find a boast-worthy amount of essential vitamins and minerals in garlic but you will find sulfur (the reason for its pungent flavor and odor). While not essential nutrients, the sulfur compounds in garlic (allicin being the most well-known) have been associated with a host of benefits from cardiovascular health to improved attractiveness (it’s true!). There are so many benefits from garlic we couldn’t fit them all here so we’re dedicating an entire social post to this vampire-killing vegetable later this week. Stay tuned!


On to the sweeter fare. While transitioning from garlic to peaches may send your mouth into a confused downward spiral, don’t pigeonhole this fruit. Peaches can pair wonderfully with garlic as a savory chutney served over pork chops or even marinated in a garlic marinade and grilled. Venture outside your cobbler and pie comfort zone and experiment with this versatile fruit while it lasts. Why eat peaches? Peaches contain a modest amount of vitamin A and C as well as potassium but most importantly they’re a rich source of antioxidant flavonoid which may help protect against cancer and cardiovascular disease as well as support brain health. Plus, they’re soft, juicy, and delicious!


Like peaches, it’s the antioxidants that likely provide the most benefit, rather than the vitamins and minerals. Apples are a good source of fiber and vitamin C, but the health benefits of apples are attributed primarily to polyphenols. Benefits of eating apples include a reduced risk of cancer (esophageal, lung, larynx, and colorectal especially) as well as the cardio-protective and even cognitive benefits (there’s promising evidence that apples might help reduce the risk of neurodegenerative disorders like Alzheimer’s). Most of the polyphenols are in the skin so include the skin and opt for the whole fruit (raw or cooked) rather than juice (cloudy juice may still offer benefits, though less than the whole fruit).

Perfectly Grilled Filet Mignon

Filet mignon is arguably the finest cut of steak you can make. Follow our tips below to perfectly grill a tender, juicy and flavorful filet mignon.

  1. Don’t over season a filet mignon. It has plenty of natural flavor that will come out with a simple salt and pepper.
  2. Preheat the grill for 15-20 minutes and set up a high heat side and a low heat side so that you can get an excellent crust, but make sure the meat is cooked perfectly through.
  3. Bring your meat to nearly room temperature before grilling. This will allow for a more even cook.
  4. Sear your meat for 2-4 minutes on both sides on the high-heat side of the grill and then move immediately to the low heat side.
  5. Once you have seared your filet and moved it to the low heat side, cook until it reaches your desired doneness or temperature and enjoy!

Frozen Mocktails

Coconut, pineapple and lime frozen mocktails

Summer is in full swing and it’s time to cool down with these summer fruit-inspired mocktails. Follow the recipes below for a coconut, pineapple and lime flavored recipe.


1 can coconut cream
2 tbs. sugar
2 cups ice



2 cups lime juice
2 tbs. sugar
2 cups ice



2 cups pineapple juice
2 tbs. sugar
2 cups ice


S’mores Bars

Want more S’mores, but don’t want to deal with the mess? Simply take all of the classic ingredients to the oven and make yourself a mess-free treat.


2 packages graham crackers

5 chocolate bars

1 package large marshmallows


Heat the oven to 350 degrees and line a 9×13 inch dish with foil.

Line the bottom of the dish with graham crackers, cover the entirety of the graham crackers with chocolate, and top with 1 marshmallow per square. To complete the dish, top the marshmallows with graham crackers so that you have lined up as many s’mores as possible in the dish.

Bake for 3-5 minutes until the marshmallows are toasted and the chocolate has melted.

Watermelon Fries

Twist up your average watermelon by adding a little heat and cool down with a tasty dip treat.


1 whole watermleon

1 package cream cheese

1 cup powedered sugar

1 lime juice and zest

A Pinch of Chili Powder


Deconstruct your watermelon into fry shapes and sprinkle with a small amount of chili powder.

With an electric mixer, whip cream cheese and powdered sugar together until the mixture is smooth. Add lime juice and zest, dip and enjoy!

Smoked Bacon

Sick of getting grease spatter all over your kitchen while making your favorite breakfast item? Skip the oven and head out to your smoker for some delicious bacon.


1 lb. thick cut bacon


Set your smoker to 400 degrees. Place bacon strips directly on grate or on a tin-lined baking sheet. Smoke for 15-25 minutes and enjoy!

Grilled Steak

Polycyclic Aromatic Hydrocarbons and Your Smoker Grill

You head to your patio, spatula and tongs in one hand, a plate of meat in the other, then it hits, that passing thought about the health risks of grilling meats. For years our BBQ bliss has been tainted with talks of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) and their association with various types of cancer. HCAs are produced when meat is exposed to high temperatures like the heat from grill flames and PAHs are found in the smoke from burning meat drippings and subsequently deposited on your meat.

Then along came the smoker grill with promises of reducing the risk of HCAs by sheltering meat from direct flames and protecting us from PAHs by collecting meat drippings. Unfortunately, burning wood (or wood pellets) also produce PAHs, meaning smoked foods may in fact contain more PAHs than grilled food and our hearts were broken once again. While the internet is filled with articles about how to reduce the risk from grill cooking, there is little info about PAHs and smoking food to help with our new beloved smoker.

Is there really a reason to get worked up about PAHs or even HCAs for that matter? We don’t know. Studies have shown that exposure to large doses can increase the risk of certain cancers among animals, but observational human studies have been mixed with some finding increased risk and others with no increased risk. A 2015 report from the International Agency for Research on Cancer (IARC) determined there was not enough data to reach a conclusion about whether the way meat is cooked affects the risk of cancer. Further complicating the matter, PAHs or HCAs aren’t the hazards, rather it’s the byproducts produced when they are metabolized that cause the risk. Certain genotypes have been shown to produce more of these PAH and HCA byproducts than others meaning the health hazards could be greater for some than others.

Back to your plate of meat:
Humans have been grilling since the dawn of man and smoking for centuries with no obvious harm. Any health risk from these cooking methods is likely very small. Steady your shaking hands so you can use the tongs to load up the smoker grill and follow these tips for reducing PAHs (just to be safe):

  1. Use low PAH producing woods. One study found apple and alder produced significantly lower amounts of PAHs compared with juniper, spruce, maple, hazel, plum, aspen, and bird-cherry.
  2. Keep smoking time under 5 hours. The less time your meat is exposed to smoke the fewer PAHs it will pick up. Keep in mind, however, that food poisoning is a far greater risk thank PAHs so ensure your meat is cooked thoroughly.
  3. Buy a grill with a separate combustion chamber. When the fuel is burned in a separate chamber from the food, PAHs are reduced.
  4. Watch your portions. A serving of meat is typically 3 oz or about the size of your palm. Try to limit your intake to one serving.
  5. Save the smoker for special occasions. Smoking meats a few times a month isn’t likely anything to worry about. If it becomes a nightly ritual, however, it may be time to look into some other cooking techniques.