Gone are the days of winter citrus and other chilly-season produce, and on to the days of fresh greens and tropical fruits. The freshest produce in May may seem like a strange combination, but it’s the best time to blend the sweet and tart flavors of more tropical fruits with home-style items like snap peas and squash. Try your hand at combining these fresh-as-can-be produce items in your weekday meals.
True-to-fruit-form, dried, or juiced, pineapples are a great source for magnesium and potassium. According to a variety of research, pineapple contributes to fantastic hair and increased energy.
Mangoes are a great fruit to add to nearly any fish-based dish. The acidity brings out the buttery goodness inside. Mangoes also decrease obesity and heart disease. It’s a #winwin. Check out our mango sticky rice recipe.
Snap peas are an excellent source of fiber, not to mention they are free of gluten, cholesterol and fat. Add these delicious peas to a stir fry or salad for all of these added benefits.
Full of magnesium and fiber, summer squash is a great addition to any meal. Whether it is simply steamed and salted or baked with cheese, it’s the perfect addition to any summer meal.
You can now choose to save on groceries or fuel with Perks Fuel Rewards and Holiday. Every $100 equals a 10 discount at any of the 60 Holiday operated Chevron or Sinclair stations.
It’s easy to start earning money towards savings on fuel. Every dollar spent at any Macey’s, Fresh Market, Dan’s, or Dick’s Market location earns 1 Perks point towards a fuel discount. For every $100 spent, you’ll earn a .10 discount per gallon, good for one fill-up of up to 35 gallons.
To earn points, provide your phone number at checkout every time you shop. To track your points, log into your account. Perks Fuel Rewards cannot be combined with grocery Perks, points can only be earned to spend on either grocery or fuel.
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
Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
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.
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.
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
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.
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.
It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?
Food Club® Pretzels
Food Club® White Chocolate Chips
Pink Food Coloring
Start by grabbing a baking sheet and lining it with wax/parchment paper. Layout desired amounts of pretzels and place marshmallows on top.
Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
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.
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.
Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
Plate your cottontails and enjoy your adorable treat!
From shiny floors to spotless dishes, we’ve got the brands you trust to bring you the peace of mind you deserve this Spring. Text ‘SPRING’ to 80160 for a chance to win a year of P&G cleaning products*.
For Official Rules, prize descriptions, odds disclosure, and to enter without using your cell phone visit https://campaign.rtm.com/PGAFSSpringCleaningProdSweeps/. *terms apply
In large bowl, mix together cake mix, eggs, oil, water, orange juice, and zest until just combined. Scoop mixture into prepared muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
In small bowl, whisk frosting with food coloring until the desired color is achieved. Frost cooled cupcakes and decorate with cocoa rice cereal and mini chocolate eggs.