Category Archives: Peterson’s

Raspberry Yogurt Pistachio Pops

These creamy raspberry yogurt pops are so easy to make. With just five simple ingredients you’ll have these whipped up in no time! Plus, they’re healthy and delicious!

Prep: 10 minutes plus freezing • Serves: 6


  • 1          cup raspberries
  • ¾         cup vanilla nonfat Greek yogurt
  • ½         cup heavy cream
  • ¼         cup roasted and lightly salted pistachios
  • 1/4       cup white chocolate chips
  • 6          wooden craft sticks


1. In blender, purée raspberries, yogurt, cream, pistachios and chocolate chips on high until smooth. Makes about 2 cups.

2. Divide raspberry mixture into 6 (3-ounce) ice pop molds; insert sticks into molds and freeze at least 5 hours or up to overnight. Run molds under warm water for 10 seconds to release pops.

Approximate nutrition values per serving: 167 Calories, 12g Fat, 6g Saturated Fat, 25mg Cholesterol, 33mg Sodium, 12g Carbohydrates, 2g Fiber, 9g Sugars, 7g Added Sugars, 5g Protein

Bacon Cheeseburger Kabobs

Bring on warm weather and bust out the grill! Kick off grilling season with savory Bacon Cheeseburger Kabobs that are sure to have the whole family satisfied and coming back for more.

Prep: 20 minutes plus soaking • Grill: 20 minutes • Serves: 4


  • 8 (10-inch) wooden skewers
  • 1 pound 80% lean ground beef
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 8 slices bacon, halved crosswise
  • 1/2 medium red onion, cut into 1-inch pieces
  •  Nonstick cooking spray
  • 4 slices Cheddar cheese, quartered
  • 16 slices hamburger-style dill pickle chips
  • 8 cherry tomatoes, halved
  • 1/4  small head iceberg lettuce, cut into 1-inch pieces


1. Prepare outdoor grill for direct grilling over low heat; soak skewers in water 30 minutes.

2. In large bowl, gently mix beef, salt and pepper; form into 16 (1 1/4-inch) meatballs. Wrap each meatball with 1 piece bacon; alternately thread onion and meatballs onto center of skewers. Spray skewers with cooking spray; place on hot grill rack, cover and cook 18 minutes, turning frequently. Top meatballs with cheese; cover and cook 2 minutes or until internal temperature of meatballs reaches 160º, bacon is crisp and cheese melts.

3. Alternately thread pickles, tomatoes and lettuce onto each end of skewers.

Approximate nutritional values per serving: 373 Calories, 27g Fat, 11g Saturated Fat, 105mg Cholesterol, 778mg Sodium, 4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 31g Protein

April Produce Guide

April Produce Guide

April showers bring extremely delicious and fresh produce items. For the most optimal and fresh produce of the month, shop our April produce guide. Throughout the month, we recommend eating fresh or cooking with strawberries, avocado, beets and carrots.


Perfectly sweet strawberries don’t even need a chocolate drizzle (however, we certainly don’t judge if you decide to do that with your fresh strawberries). Buy these perfect berries in bulk and make and freeze jam to use for the rest of the year, make a strawberry crisp, or simply eat them as is.


The creamy avocado is the best alternative to butter you can find, especially when it’s in season. Try spreading on toast, making brownies, or tossing in an avocado salad for optimal enjoyment.


Beets- what more can we say? They are great canned, but even better fresh! You can enjoy these as hummus, in hummus, in a salad, or juiced (as well as hundreds of other amazing ways to enjoy beets). P.S. they make excellent natural dye for shirts and Easter eggs.


Carrots are ideal for nearly every meal that includes a mirepoix as well as all on their own. Hold on to the last chill of the fading winter or

Mixed Vegetable Gratin

Prep time: 5 minutes Cook time: 40 minutes Total time: 45 minutes Serves: 10


  • 2 (16-ounce) bags Food Club California Blend Vegetables, thawed
  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 3 cups milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups Food Club Shredded Cheddar Cheese
  • 1/3 cup grated Parmesan cheese
  • 1 (6-ounce) box Food Club Cornbread Stuffing Mix
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
  2. In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
  3. Add milk, whisking constantly, and bring to a boil. Add salt, pepper, mustard, cheddar and parmesan cheeses. Mix until combined and remove from heat. Fold in vegetables until thoroughly combined. Transfer to prepared baking dish.
  4. In a medium bowl, melt butter in the microwave. Add cornbread stuffing and toss to combine. Sprinkle mixture evenly over vegetable gratin and bake for 30 minutes, or until the center is hot and the top is golden-brown. Garnish with chopped parsley.

Ham-Stuffed Mushrooms

Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes Serves: 16


  • 16 large cremini mushrooms
  • 1 cup Food Club Panko Bread Crumbs
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, minced
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Food Club Italian Seasoning
  • 1 cup Food Club Shredded Mozzarella Cheese
  • 1 cup cooked ham, chopped
  • 1/4 cup chopped parsley, plus more for garnish


  1. Preheat oven to 350°F. Remove mushroom stems and use a spoon to scoop out dark mushroom gills, being careful not to break mushroom caps. Place mushrooms cup-side-up on a rimmed baking sheet and set aside
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bread crumbs and cook, stirring frequently until golden brown, about 10 minutes. Transfer to a bowl to cool and wipe out skillet. Add remaining olive oil and onion, red pepper, green pepper, salt, and Italian seasoning. Cook until vegetables have softened, about 7 minutes. Transfer mixture to a large bowl and let cool 5 minutes. Add mozzarella cheese, ham, and parsley. Stir to combine.
  3. Generously stuff each mushroom with filling mixture. Top with bread crumbs and bake for 25 minutes, or until mushrooms are tender. Garnish with fresh parsley.
Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

Cotton Tails

Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?


  • Food Club® Pretzels
  • Marshmallows
  • Food Club® White Chocolate Chips
  • Pink Food Coloring


  1. Start by grabbing a baking sheet and lining it with wax/parchment paper. Layout desired amounts of pretzels and place marshmallows on top.
  2. Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
  3. Separate 1/4 of the white chocolate chips out. Put both portions into microwave-safe bowls and heat until melted. Color the smaller portion with pink food coloring. Add your melted chocolate into a plastic baggie. Cut the corner off for piping.
  4. Layout a separate piece of wax paper and pipe the shape of the bunny feet with the white chocolate. Let it dry and then follow with the pink colored chocolate to create the pads of the feet.
  5. Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
  6. Plate your cottontails and enjoy your adorable treat!

Avocado Brownies

Sneak a little bit of healthy into a delicious chocolate treat! These avocado brownies are sure to be a hit dessert at any house.


  • 1 large avocado- peeled, pitted, and sliced
  • 2 Food Club eggs
  • 1/3 cup Food Club light brown sugar
  • 1/4 cup maple syrup
  • 3 tbs Food Club butter
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour
  • 1 tsp. baking soda
  • salt to taste


  1. Preheat the oven to 350 degrees and grease an 8×8 pan.
  2. In a food processor, blend avocado, eggs, sugar, maple syrup, butter, and vanilla until completely smooth. Scrape down the sides and add flour, cocoa powder, baking soda, and salt. Again, blend until completely smooth.
  3. Transfer mixture into greased pan and bake for 30 minutes. Enjoy by themselves or with ice cream.
Naturally dyed Easter eggs

Naturally Dyed Easter Eggs

Naturally dyed Easter eggs

Naturally dye Eater eggs for an eggcelent science experiment. We have compiled our favorite dying agents below and quick instructions to give you the best colors around. If you don’t see your favorite color, try out any type of produce and let us know the result.

To get all of the colors below, simply bring water, chopped veggie, and vinegar to a boil, strain into a container and add hard-boiled eggs. Let sit in the refrigerator for 24 hours.


2 cups water
2 roughly chopped beets
2 tbs. white vinegar


2 cups water
2 onion skins
2 tbs. white vinegar


2 cups water
2 tbs. turmeric
2 tbs. white vinegar


2 cups water
2 cups spinach
2 tbs. white vinegar

Purple Cabbage

2 cups water
2 cups purple cabbage
2 tbs. white vinegar

Ham, Asparagus & Egg Pizza

This Ham, Asparagus and Egg pizza is rich and delicious and will be the star of your spring breakfast, lunch or dinner menu.

Prep: 15 minutes   Bake: 20 minutes   Serves: 4


  • Nonstick cooking spray
  • All-purpose flour for dusting
  • 1 (16-ounce) frozen pizza dough ball, thawed if necessary
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 thin slices ham, chopped (about 5 ounces)
  • 1 cup chopped asparagus
  • 4 large eggs
  • 2 tablespoons crumbled goat cheese


  1. Preheat oven to 400°; spray underside of rimmed baking pan with cooking spray. On lightly floured work surface, roll dough into 12-inch circle; carefully transfer dough to prepared pan. With fork, poke dough several times to vent; brush with oil, and sprinkle with ⅛ teaspoon each salt and pepper. Leaving ½-inch border, top with ham and asparagus; make 4 wells in toppings to hold the eggs and bake 4 minutes.
  2. Crack eggs into wells on pizza; sprinkle with remaining ⅛ teaspoon each salt and pepper. Bake pizza 16 minutes or until egg whites are set and bottom of crust is golden brown.
  3. Cut pizza into 4 slices; top with goat cheese.

Approximate nutritional values per serving (1 slice): 465 Calories, 17g Fat (4g Saturated), 211mg Cholesterol, 939mg Sodium, 53g Carbohydrates, 3g Fiber, 4g Sugars, 24g Protein

Easter Basket

Build Your Own Easter Basket

Easter Basket

It’s time to give you a sneak peep of our favorite Easter goodies. We have put together our favorite Easter themed items to build the best Easter basket of the season for yourself or loved ones.

Begin by selecting the items you would like to build your basket with. Here we have selected

  • festive basket
  • classic green grass
  • assorted eggs
  • clip on bunny ears
  • egg dying kit

All of these items make for a great Eater basket base as well as excellent head ware for the the great egg hunt.

Next, sort through the great amount of options you have with Easter exclusive candy. Whether it be Cadbury mini eggs or Reese’s eggs, be sure to fill the basket full of Easter treats. We recommend purchasing three different types of treats:

  • Smaller filler treats that can be used to fill the bottom of the basket.
  • Box and feature items like large chocolate bunnies.
  • Tall items that give the basket height. Peeps on a stick or Pez packages make for great options.

Now that you know exactly what you need to build the best Easter basket for the hoppiest Easter.