Tag Archives: Recipes

Food Club® Blueberry Yogurt Bites

Have a protein packed super snack ready to eat at any time. These blueberry yogurt bites are perfect for a healthy snack on-the-go.

Ingredients:

32 oz. Food Club® vanilla yogurt

1 pkg. fresh blueberries

Instructions:

Line a baking sheet with wax paper and spread out blueberries evenly.

Dollop one spoonful of yogurt on top of each blueberry and freeze.

After one hour, remove from freezer and enjoy!

Food Club® Blueberry Jam

Jam out with this fresh blueberry jam. See our weekly ad for specials on fresh blueberries and blueberry items here.

Ingredients:

4 cups fresh blueberries

1 cup sugar

1 tsp. lemon juice

Instructions:

In a small sauce pan, add all ingredients over medium-high heat.

Stir for 20-30 minutes until mixture thickens.

Let cool and enjoy!

Food Club® Clam Chowder

Warm up with a steaming bowl of homemade New England Clam Chowder.

Ingredients:

2 cans minced clams

1 cup onion, chopped

1 cup celery, diced

2 cups potatoes, diced

1 cup carrots, diced

3/4 cup Food Club® butter

3/4 cup Food Club® flour

1 cup Food Club® half-and-half cream

salt and pepper

Instructions:

In a large saucepan, over medium-high heat, butter, onion, celery and carrot. Cook until vegetables have softened (5-7 minutes). Add flour and sir continuously for 3 minutes until mixture has thickened. Slowly add half-and-half, mix continuously. Add salt and pepper.

Add potatoes and clams. Bring mixture to a simmer, but do not let boil.

Serve and enjoy!

Oven Baked Scallops

Dreaming of a buttery seafood dish? Try these simple baked scallops.

Ingredients:

1 bag frozen bay scallops

1/2 cup butter

1 tbs. fresh parsley

1 lemon segment

salt and pepper

Instructions:

Preheat the oven to 400 degrees.

On a lined baking sheet, add melted butter and scallops and top with salt and pepper to taste. Bake for 10 minutes until firm.

Remove from oven and top with parsley and lemon juice.

Shrimp Packets

This easy meal is shrimply the best. Have individualized shrimp packets done and on the table in 30 minutes or less.

Ingredients:

1 lb. raw, peeled tail-on shrimp

8 mini corn on the cobs

3 lemons, segmented

4 tbs. parsley, chopped

2 cups butter

Instructions:

Preheat oven to 350 degrees.

Line a sheet pan with 4 individual squares of tin foil. Place even amounts of shrimp, corn parsley and butter in on each tin foil square. Wrap the foil to cover the contents fully and cook for 15-20 minutes until shrimp are done.

Add lemon segments and top with lemon juice.

Food Club® Baked Halibut

Make this easy baked fish just for the halibut. Halibut is an excellent mild fish that takes on the flavors of dill, capers and lemon perfectly.

Ingredients:

1 tbs. Food Club® Olive Oil

2 halibut steaks

1 tsp. garlic, pureed

1 tsp. dill, chopped

1 1 tbs. capers

1 lemon, segmented

Salt and pepper

Directions:

Preheat the oven to 400 degrees.

On a large non-stick sheet pan, place the fish on top and top with salt and pepper.

Mix garlic, dill, capers and olive oil and place evenly on top of halibut.

Bake for 15-20 minutes until cooked all of the way through. Serve with lemon on the side and enjoy!

Culinary Tours® Teriyaki Salmon and Rice

Simplify your weeknight with Culinary Tours® Sesame Teriyaki Sauce to create a quick teriyaki salmon. To see savings on your favorite Culinary Tours® products, click here.

Ingredients:

4 (5-6 oz.) salmon filets

1/2 cup Culinary Tours Sesame Teriyaki Sauce

1 cup long grain white rice

2 cups water

salt and pepper

1 lb. broccoli or broccolini trimmed

olive oil

1 green onion, chopped

sesame seeds (optional)

Directions:

Heat oven to 450 degrees.

On a sheet pan lined with foil, add broccoli to one side. Toss broccoli with olive oil, salt and pepper. To the other side, add salmon fillets. Season salmon with salt and pepper and top with 1/2 of the teriyaki sauce.

Roast for 15-17 minutes. Meanwhile, rinse rice until water runs clear. bring rice to a boil with 2 cups water in a small pot over medium-high heat. Sprinkle with salt. Cover and reduce heat to simmer. Cook 15 minutes until water is absorbed. Fluff rice with a fork and keep warm with the heat off. Drizzle with remaining teriyaki sauce before serving. Garnish with green onions and sesame seed.

Sweet Potato Waffle

Skip breakfast and head straight to dinner with sweet potato waffles.

Ingredients:

1 bag frozen sweet potato tots

2 tbs butter

1 tsp. fresh sage

Non-stick spray

Instructions:

Preheat waffle iron and coat with non-stick spray.

Lay sweet potato tots side-by-side to cover the entire waffle plate. Press the plate down and cook for 5-7 minutes until crispy and brown.

Top with butter and fresh sage.

Food Club® Eggnog Pie

Turn your favorite beverage into a dessert in a few simple steps!

Ingredients:

3 pouches Food Club® graham crackers

6 tbs. Food Club® butter

1 package Food Club® vanilla instant pudding

1 1/3 cup eggnog

1 tsp. nutmeg

1 cup Food Club® whipped topping

Instructions:

Add graham crackers and melted butter to large plastic bag and smash or crumble until it starts to come together. Press graham mixture into pie dish until it evenly covers the bottom and sides.

In a large mixing bowl, mix pudding, eggnog, nutmeg together until smooth. Fold in whipped topping and pour into crust.

Let the pie refrigerate for 2 hours before serving.

Food Club® Maraschino Mice

If you are looking for a simple edible party favor or table decor, try these adorable maraschino mice.

Ingredients:

1 jar Food Club® maraschino cherries with stems

1 bag Food Club® slivered almonds

1 bag Food Club® milk chocolate chips

1 bag triangular chocolates

Instructions:

Drain and dry the maraschino cherries.

Melt the bag of milk chocolate chips in the microwaves in increments of 30 seconds.

Dip the maraschino cherries in the milk chocolate and lay on parchment paper. Quickly add a triangle chocolate and slivered almonds to look like faces and ears.

Let dry and enjoy!