Category Archives: Clearwater Valley Market

watermelon and blueberry star shaped skewers

Fruit Sparklers

watermelon and blueberry star shaped skewers

These fruit sparklers are sure to be the star of your 4th of July festivities. They’re easy to make, and even easier to enjoy!

Ingredients:

1 whole watermelon

16 oz fresh blueberries

Skewers

Instructions:

Slice watermelon into 1 inch thick, vertical slices. Then use a small star shaped cookie cutter to make your shapes. This is possible to achieve from making a star out of a knife, which we wish you luck on this endeavor!

Add about 10 blueberries onto your skewers, and leave a bit of room at the bottom for room to hold.

Add your watermelon star to the top of the skewer and your fruit sparklers are ready to go. Cover and refrigerate for a later snack. Enjoy!

Strawberry Lime Ice Cream

No-Churn Strawberry Ice Cream

If you’re screaming for ice cream, satisfy your cravings with this simple no-churn strawberry ice cream recipe.

Ingredients

  • 1 gallon-size Simply Done® Plastic Bag
  • 1 quart-size Simply Done® Plastic Bag
  • 1 cup heavy whipping cream
  • 1 tbs sugar
  • 1 tbs lime juice
  • 1/4 cup strawberries, mashed
  • 1 gallon-sized bag full of ice
  • 4 tbs rock salt

Instructions

  1. Add whipping cream, sugar, lime juice, and strawberries to quart size bag.
  2. Add rock salt to gallon size bag.
  3. Put quart-sized bag into gallon-sized bag and shake for 7-10 minutes until thick and creamy. Enjoy!
Strawberry Topping

Food Club® Strawberry Topping

Make this strawberry topping your jam. This recipe goes perfectly on everything from homemade ice cream to your favorite cheesecake.

Ingredients

  • 1 lb. strawberries
  • 1/4 cup sugar
  • 1 tbs lemon juice

Instructions

  1. Roughly chop and hull the strawberries and add them to a medium saucepan. Add sugar and lemon juice.
  2. Over medium-high heat, bring the mixture to a simmer and let simmer for 30 minutes until thickened.
  3. Serve immediately, or store in the fridge for up to 30 days.
strawberry lime red onion cilantro and jalapeno salsa

Strawberry Salsa

strawberry lime red onion cilantro and jalapeno salsa

Put a little zest in your step with this delicious and flavorful strawberry salsa. A sweet and spicy recipe that really packs a punch!

Ingredients

  • Strawberries
  • Lime
  • Red onion
  • Jalapeno
  • Cilantro
  • Salt and pepper to taste

Instructions

  1. Slice and hull strawberries to desired size. Slice remaining ingredients to help release flavor.
  2. Add all sliced ingredients into a mixing bowl and gently stir together. Top with fresh squeezed lime. Salt and pepper to taste.
  3. Keep refrigerated covered for up to 2 days.
  4. Enjoy!

Red, White, and Bleu Burger

Show your Patriotism with this delicious Red, White, and Bleu Burger!

Ingredients

  • 1 lb. ground beef
  • 1 tbs olive oil
  • t tsp salt
  • 1 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp dried basil

For serving

  • 8 slices bacon
  • 8 ounces bleu cheese
  • 2 cups arugula or lettuce
  • 4 toasted buns
  • Dijon mustard

Directions

  1. Combine first six ingredients and separate into four equal sized patties approximately 3/4 inches thick.
  2. Grill the burgers on medium high heat until golden brown and slightly charred on the first side, about 4-6 minutes (depending on how you like your meat.) Flip over the burgers and repeat.
  3. While burger is cooking, cook bacon on a skillet, drain excess grease.
  4. Add bleu cheese to burger 1 minute before finished cooking. Toast buns on grill.
  5. Toss arugula with 2 tsp. of olive oil. Top burger with arugula, bacon, Dijon mustard and any other toppings of choice (tomato, onion, etc.).

Food Club Grilled Honey Lime Chicken

Honey lime chicken is a delicious way to serve up a delicious chicken meal! Marinate in this delicious mixture of flavors and then grill to perfection.

INGREDIENTS

  • 1 ½ -2 pounds boneless skinless chicken breasts
  • For the Marinade:
  • 1 cup canned coconut milk
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons soy sauce
  • For the Sauce:
  • ¼ cup rice wine vinegar
  • ¼ cup fresh squeezed lime juice
  • ½ cup brown sugar
  • ¼ cup honey
  • 3 tablespoons soy sauce

DIRECTIONS

  1. Combine the coconut milk, garlic powder, salt, pepper, and soy sauce in a
    shallow casserole dish or zip top bag. Add the chicken and allow to
    marinade in the refrigerator for 3-12 hours.
  2. When ready to cook, make the sauce by whisking together the vinegar,
    lime juice, brown sugar, honey and soy sauce in a small saucepan. Bring
    to a simmer over medium heat and cook until thickened and sauce coats
    the back of a spoon, about 8-10 minutes. Remove from the heat and set
    aside.
  3. Preheat the grill on medium heat and oil the grill grates if needed. Remove
    the chicken from the marinade and place on the grill using tongs.
  4. Cook the chicken over medium heat for 4-5 minutes per side or until the
    internal temperature reads 165 degrees F.
  5. During the last few minutes of cooking, brush the sauce over the chicken,
    repeating as desired for a thicker coating and remove from the heat.
  6. Serve the chicken with the remaining sauce and sprinkle with chopped
    fresh cilantro if desired.

Chocolate Covered Strawberry Mini Icebox Cake

Chocolate Covered Strawberry Icebox Cake with layer upon layer of chocolate cookies, whipped cream, chocolate pudding and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake.

Prep time: 5 minutes – Total time: 5 minutes (plus chilling time) – Serves: 6

Ingredients:

  • 1 (3.9-ounce) package Food Club Chocolate Instant Pudding & Pie Filling
  • 18 chocolate sandwich cookies
  • 2 cups chopped strawberries, plus more for garnish
  • 2 cups Food Club Extra Creamy Whipped Topping
  • 1/2 cup mini chocolate chips
  • Fresh mint for garnishI

Directions:
Strawberry Icebox Cake with layer upon layer of cookies, cream, and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake. The fabulous vanilla whipped cream frosting will certainly knock your socks off. If you’ve never tried a no-bake strawberry shortcake cake, you are in for a real treat.

  1. Prepare pudding according to package directions. Place a cookie in the bottom of a small, glass jar. Top with a layer of pudding. Follow with a layer of thinly sliced strawberries and a layer of whipped topping. Repeat layers two more times, ending with whipped topping. Repeat with 5 remaining jars.
  2. Cover jars with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
  3. When ready to serve, garnish with mini chocolate chips, strawberries and fresh mint

Culinary Tours® Miso Soup

Enjoy this simple and healthy Japanese Miso Soup with the ease of Culinary Tours® Miso Broth.

Ingredients

  • 1 Carton (32 oz.) Culinary Tours Miso Broth
  • 1 Cup baby spinach leaves
  • 1/2 cup carrot, shredded
  • 6 oz. extra-firm tofu, cut into 1/2 inch cubes

Directions

  1. In a medium saucepan, bring broth to boil over high heat. Reduce heat to medium-low, add carrots.
  2. Cook 2 to 3 minutes. Add spinach and tofu; continue cooking just until spinach is wilted and tofu is heated through, about 1 to 2 minutes. Serve immediately. Makes 4 servings.

Mixed Vegetable Gratin

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

Ingredients

  • 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

Method

  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

Ingredients:

  • 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

Method:

  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.