Are you ready for the best low-carb pasta dish? Enjoy this pine and feta zoodle dish.
- 1 package of fresh Zoodles
- 1/2 stick of butter
- 2 cloves minced garlic
- Handful of toasted pine nuts
- Handful of crumbled feta
Melt butter in frying pan and add minced garlic. Stir until fragrant and slightly brown.
Add Zoodles and toss in butter and garlic mixture. Let sit until warmed through.
Plate and top with feta and pine nuts.
Deep. Fried. Ice Cream.
- 1/2 gallon vanilla ice cream
- 6 cups cornflakes, crushed
- 2 tbs ground cinnamon
- 2 tbs granulated sugar
- Hot fudge
- Whipped cream
Scoop 4-inch scoop of ice cream onto plastic wrap. Wrap tightly and freeze for 3 hours. Repeat as many times as possible.
Mix cornflakes, cinnamon and sugar in a shallow bowl. Take ice cream scoops out of freezer individually, roll in cornflakes mixture, re-wrap in a new sheet of plastic wrap, and freeze for 1 hour.
Heat oil in deep fryer or large stock pot to 350 degrees. Remove ice cream from freezer one at a time and deep fry for 1 minute. Serve immediately and top with hot fudge and whipped cream.
Treat yourself to this light and fluffy dessert.
- 3 packages unflavored gelatin
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ tsp kosher salt
- 1 tbs vanilla extract
- 1 cup confectioners’ sugar
Prepare an 8×12-inch nonmetal baking dish with a layer of butter and a generous dusting of confectioners’ sugar.
In a stand mixer with the whisk attachment, add gelatin and ½ cup of cold water. Allow this to sit until the gelatin dissolves.
In a saucepan, add the sugar, corn syrup, salt, and ½ cup of water. Cook over medium heat. Once the sugar has dissolved, bring the mixture to a boil until it reaches 240 degrees.
Slowly pour the hot sugar mixture into the stand mixer set on low. Once all of the sugar mixture is added, turn up the speed to high for 15 minutes. Once fluffy and thick, add the vanilla and mix in thoroughly.
Pour the marshmallow mixture into the 8×12-inch baking dish, smooth, and dust with confectioners’ sugar. Let sit uncovered for 12-24 hours.
Once set, turn the marshmallows onto a cutting board and cut them into any shape you prefer. Dust again with confectioners’ sugar and enjoy!
S’mores may seem like a camping-only food; however, you can enjoy the delicious treat all year long.
3 simple ingredients:
- 1 full graham cracker broken in half
- 4 squares of Hershey’s chocolate
- 1 large marshmallow
Tin Foil S’more
Cut a large square of tin foil and lay it on a flat surface. Build your traditional s’more on top and wrap it tightly with the tin foil. From here, you have 2 options. If you are near a fire, place the s’more tin foil package near the fire on the hot coals and let it roast for 5-7 minutes. If you are at home, pre-heat your oven to 350 degrees. Place the tin foil package on the top rack for 5-7 minutes. Unwrap the package and enjoy!
Build a traditional s’more and place on a microwave safe plate. Microwave your s’more for 30 seconds on high for an ooey-gooey marshmallow and chocolate delight.
Stove top S’more
Place the marshmallow on a long metal skewer. Turn your stove top flame to high. Roast your marshmallow over the flame while rotating for 3-5 minutes until golden brown. Be sure to not touch the flame, it will burn and potentially catch your marshmallow on fire. Place your golden-brown marshmallow on your graham cracker, top with chocolate and remaining graham cracker. Voila! You have a toasty s’more.
Enjoy this light and healthy dinner that is fit for any age.
1 package (16 oz.) Full Circle Organic Frozen Raw, Peeled, Deveined 31-40 count Shrimp.
2 tablespoons Full Circle Organic Extra Virgin Olive Oil
1/2 teaspoon Full circle Organic Paprika
1/2 teaspoon Full Circle Organic Sea Salt
1/4 teaspoon Full Circle Organic Pepper
3 cups Full Circle Organic Baby Spring Mix Lettuce
2 Persian cucumbers, very thinly diagonally sliced
1/2 cup shredded Full Circle Organic Carrot
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon rind
4 whole wheat pocket pitas, halved
Preheat broiler. Thaw shrimp in colander under cold running water; remove tails and pat dry on paper towels. Place shrimp in a medium bowl and toss with oil. Combine paprika, salt and pepper, sprinkle over shrimp and toss again to coat. Place shrimp on broiler pan and broil, 4 inches from heat source, 2 to 3 minutes, turn and continuing cooking 1 to 2 minutes or until shrimp are opaque. Place spring mix, cucumber and carrot in a large bowl and toss. Combine mayonnaise, lemon juice and lemon rind; spread 1 tablespoon inside each pita half. Fill each pita half with 1/2 cup salad and 4 to 5 shrimp.
Tell your mom you love her with this quick, delicious, and healthy breakfast casserole.
- 5 eggs
- 1 cup milk
- 1 cube butter
- 1 bag shredded hashbrowns
- 1 bag of diced ham
- 1/3 cup diced tomatoes
- 1/3 cup mushrooms
- 2 cups cheese + extra for top
- Pinch of salt and pepper
- Heat oven to 375 degrees.
- Grease 9×13 inch pan.
- Melt butter and add to milk and eggs. Combine thoroughly. Season mixture with salt and pepper.
- Add hashbrowns, ham, tomatoes, mushrooms, and cheese. Mix until well combined.
- Pour mixture into 9×13 inch pan and top with extra cheese.
- Cook for 45 minutes. Enjoy!
Full Circle’s perfect pizza solution for all your tailgating parties.
- 1 (14 to 16 oz.) package refrigerated or frozen pizza dough
- ¼ cup shredded Parmesan cheese
- 1 can (15 oz.) Full Circle Organic Black Beans, rinsed, drained
- 1 can (15 oz.) Full Circle Organic Corn, drained
- 1 large avocado, halved, peeled, diced
- 2 plum tomatoes, seeded, diced
- ½ cup chopped Full Circle Organic Red Onion
- 1/3 cup thinly sliced Full Circle Organic Green Onion
- 1/3 cup chopped, fresh Full Circle Cilantro
- 1 small jalapeno, seeded, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon Full Circle Organic Extra Virgin Olive Oil
- 1 teaspoon Full Circle Organic Cumin
- ½ teaspoon Full Circle Sea Salt
- ¼ teaspoon freshly ground Full Circle Organic Pepper
- ½ cup Full Circle Organic Ranch Dressing
1. Thaw pizza dough if necessary. Preheat oven to 425 degrees.
2.Grease a large sheet pan and pat out dough into a large ¼-inch thick rectangle. Prick dough evenly with a fork, sprinkle with cheese and bake 10 to 15 minutes or until crust is golden brown.
3.Meanwhile combine beans, corn, avocado, tomato, red onion, green onion, cilantro and jalapeno in a medium bowl.
4.Combine lime juice, oil, cumin, salt and pepper in a small bowl, drizzle over vegetables and toss gently to coat.
5.Spread desired amount of vegetables* over cooled crust and drizzle with ranch dressing.
Preparation time: 20 minutes
Cooking time: 15 minutes
*Extra vegetable mixture may be served with tortilla chips.
Stop by our produce department and pick up fresh cut produce which is cut daily and use them in one of these delicious recipes.
Butternut Noodles with Creamy Bacon Sauce
Calories: 356 Protein: 11g Carbohydrate: 22g Fiber: 3g Fat: 27g Sat Fat: 5g Sodium: 590 mg
Active Time: 15 minutes
Total Time: 15 minutes
- 1, 1lb package spiralized butternut squash
- 2 tbsp olive oil, divided
- 2 cloves garlic, coarsely chopped
- Leaves from 3 sprigs fresh sage
- 1 cup raw cashews
- ¾ cups water hot water
- ½ tsp salt
- 8 oz bacon, diced
- 4 oz baby bella mushrooms, sliced
- Heat 1 tbsp oil in frying pan over medium heat
- Add whole cloves garlic and sage to pan, cook until fragrant and the garlic starts to turn brown (about 3 minutes)
- Add garlic and sage to blender along with cashews, water, and salt; puree until smooth
- Add mushrooms and bacon to frying pan; cook until bacon is crispy and mushrooms brown (about 5 minutes)
- In a separate pan, heat remaining 1 tbsp olive oil in pan over medium-high heat; add spiralized butternut squash and cook, stirring frequently, until noodles turn golden brown (about 8 minutes)
- Plate butternut squash, drizzle with cashew sauce, and top with bacon and mushrooms; serve immediately.
Steak and Kale Soup
Active Time: 15 minutes
Total Time: 1 hour 10 minutes
- 1, 1 lb package kale soup mix*
- 3 tablespoons canola oil, divided
- 1 lb beef, cut into strips
- 3 tbsp flour
- 1 tsp salt
- ½ tsp pepper
- 2 bay leaves, whole
- 6 cups beef stock
- 1, 16 oz can whole kernel corn, drained
- 1, 6 oz can tomato paste
- ½ tsp dried oregano
*Ensure all kale, carrots, potatoes, and celery are cut into bite-sized chunks and onion is finely diced
- Mix flour, salt, and pepper in a bowl; toss steak in flour mixture to coat
- Heat oil 1 tbsp oil in soup pot over medium-high heat
- Add steak to pot and sprinkle any excess flour mixture over the top of the steak; sauté until steak is browned (about 5 minutes)
- Add beef stock and bay leaves to pot and bring to low boil; turn pot to medium-low and simmer for 45 minutes, stirring occasionally
- 10 minutes before beef is finished, heat remaining 2 tbsp oil in frying pan over medium-high heat; reserve kale but stir fry remaining vegetables 5 minutes
- Add kale to pan and cook 2 more minutes
- Pour vegetables into soup and cook until vegetables are soft (about 15 minutes)
Zoodles with Red Lentil Marinara
Active Time: 15 minutes
Total Time: 30 minutes
- 2, 1 lb packages zoodles
- 4 tbsp olive oil, divided
- 1 6 oz package chopped yellow onion
- ½ tbsp minced garlic
- 1, 28 oz can crushed tomatoes
- 1, 6 oz can tomato paste
- 2 cups vegetable stock
- 1 cup red lentils
- 1 tbsp sugar
- 1 tbsp balsamic vinegar
- 1 tbsp dried basil
- ½ tbsp. dried oregano
- 1 tsp salt
- ½ tsp pepper
- 2 bay leaves, whole
- Grated parmesan
- In a large pot or sauce pan, heat 2 tbsp olive oil over medium-high heat; add onion and garlic and cook until onion becomes translucent (about 5 minutes)
- Add remaining ingredients to pot and stir to incorporate
- Heat until sauce comes to a boil, then reduce heat to medium-low; simmer uncovered until lentils become tender and sauce thickens (about 25 minutes)
- About 5 minutes before sauce finished, heat remaining 2 tbsp olive oil in large skillet over medium heat; add zoodles and toss until tender (about 3 minutes)
- Plate zoodles and top with pasta sauce, sprinkling parmesan over sauce
Spiralized Yam Pad Thai
Active Time: 10 minutes
Total Time: 10 minutes
- 1, 1 lb package spiralized yams
- 1 tbsp peanut or canola oil
- 3 tbsp Pad Thai sauce
- 1 tbsp creamy peanut butter
- 1 cup peanuts, chopped
- Heat oil in large sauté pan over medium-high heat; add spiralized yams and cook, stirring frequently, until golden brown (about 8 minutes)
- While yam noodles cook, toast peanuts in a separate frying pan over medium heat, stirring frequently, until peanuts turn slightly brown
- Mix peanut butter and Pad Thai sauce until combined
- Pour sauce on yam noodles and toss to coat
- Plate and top with peanuts; serve immediately
Does your dinner menu need a vacation? Try one of these delicious Hawaiian inspired recipes, your taste buds will thank you and so will your wallet. Lots of the ingredients are featured as part of our Hawaiian Aisles sale.
Any one of these three glorious ham glazes will leave your guests’ mouths watering and ensure they come back next year (unless you’d prefer someone else do the cooking next time). Also, make sure to check out our ham prep tips at the end.
1 (15.25 oz.) can sliced pineapple, drained with juice reserved
1 (4 oz.) jar maraschino cherries, drained
1 cup brown sugar
- Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
- In a medium microwave-safe bowl, combine brown sugar and reserved pineapple juice. Mix together and microwave for about five minutes, until mixture is thick.
- Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.
10 to 12 lb. fully cooked bone-in ham
½ cup honey
½ cup brown sugar
1 tsp. dry mustard
1 Tbsp. orange juice
- Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, for two hours.
- With sharp knife, remove skin, if any, then score fat into a one-inch pattern; stud each with a clove.
- Combine honey, sugar, mustard and orange juice in 1-quart saucepan. Over medium heat, bring to boil while stirring.
- Brush half of honey glaze over ham; bake for 30 minutes.
- Brush with rest of glaze and bake for 30 minutes until golden and thermometer reads 130 degrees F.
- Let stand 15 to 20 minutes before carving.
Orange Marmalade Glaze
1 Tbsp. prepared mustard
¼ tsp. ground ginger
1 (10 oz.) jar orange marmalade
¼ cup orange juice
- Mix marmalade, mustard, and ginger together. About 30 minutes before ham is done, spoon half of it over the ham.
- Add orange juice to the remaining sauce and simmer for about five minutes.
- Serve with ham as a sauce.
When choosing a Ham consider which type will be best for your cooking style. Bone-in hams are traditionally seen as more elegant, and boneless hams are considered easier to serve, both have the same great taste.
Here are some important tips to help you select, prepare, and serve your ham this Easter:
- Plan on two to three servings per pound when serving bone-in ham. A boneless ham will yield four to five servings per pound.
- Bone-in hams are available whole, or as a shank or butt half. Bone-in hams are trickier to carve than boneless hams. For those who like to keep it simpler, another option is to buy a ham that is pre-sliced or spiral sliced.
- Unwrapped hams, in their original packaging, will stay fresh in the refrigerator for several weeks.
- Virtually all hams come fully cooked (just check the label). Preparation is easy – unwrap, heat to an internal temperature of 140 degrees F, and serve. (Check out our post on meat thermometers for more information.) Follow the directions on the label and heat in a moderate (325-350 degrees F) oven. Or, if you prefer, you can serve the ham cold.