Fresh Peach Cake

Ingredients

• 1 & 1/2 cups  all-purpose flour (spooned & leveled)

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 cup vegetable oil

• 2/3 cup granulated sugar, plus 1 tbs for the peaches

• 2 large eggs, at room temperature

• 3/4 cup plain Greek yogurt, at room temperature

• 1 tsp pure vanilla extract

• 1/2 tsp almond extract

• 1 tbs lemon juice

• 1 tsp lemon zest

• 2 cups sliced fresh peaches 

• 1/2 tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.

2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.

3. In a medium bowl, whisk the oil, 2/3 cup sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined. Batter is creamy and slightly thick. You will have just over 3 cups of batter.

4. In a medium bowl, toss the peach slices with 1 tbs of sugar to coat. Divide in half, moving half of the peaches to another bowl. Add cinnamon to one half of the peaches and gently stir to coat. The cinnamon is optional. You could also toss ALL of the peaches in the cinnamon; I like to toss only half so the center of the cake has plenty of cinnamon swirls.

5. Pour and spread half the batter  into the prepared pan. Place the cinnamon-sugared peaches in an even layer on top. Spread the remaining batter on top of the cinnamon peach layer. Place remaining sugared peaches on top.

6. Bake for 50–55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Around the 25-minute mark, loosely tent with aluminum foil to prevent over-browning.

7. Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before slicing, or cool completely. 

*In flyer July 28 - August 3, 2024
Recipe and photo credit: Sally’s Baking Addiction

Vietnamese Garlic Prawn Noodle Salad

Ingredients

Garlic Shrimp (Prawns)

• 12 - 15 medium shrimp (prawns), shelled and deveined 

• 1 tbs olive oil

• 2 garlic cloves, minced

• Pinch of salt and pepper 

Dressing

• 1/4 cup lime juice

• 1/4 cup fish sauce

• 2 tbs rice vinegar

• 1 tbs caster sugar

• 2 large garlic cloves, finely chopped

• 1 tsp very finely chopped red chili, adjust to taste 

• 2.5 oz dried rice vermicelli noodles 

• 3 cups iceberg lettuce, shredded

• 1 cup carrot, cut into fine matchsticks

• 1 1/2 cups cucumber, cut into matchsticks

• 1 1/2 cups beansprouts

• 1/4 cup coriander leaves, lightly packed

• 1/4 cup mint leaves, lightly packed

Instructions

1. Combine the Garlic Shrimp ingredients in a small bowl and set aside for 15 minutes.

2. Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.

3. Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 3 minutes, or until browned and the shrimp is just cooked through. 

4. Remove the prawns from the skillet onto a plate.

5. Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don’t overcook. Then drain the noodles.

6. Arrange the noodles and remaining Salad ingredients on a large plate or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing, or you can serve the Dressing on the side.

7. Serve immediately.

*In flyer July 28 - August 3, 2024
Recipe and photo credit: Recipe Tin Eats

Fresh Spring Rolls

Ingredients

• 1 package spring roll rice wrappers 

• 1 package vermicelli rice noodles 

• 2 mangos, peeled and sliced into thin strips

• 1 large carrot, peeled and shredded or sliced into thin strips

• 1 large English cucumber, peeled and thinly sliced

• 1 pound small, cooked shrimp, deveined, tails removed, or substitute chicken

• 1 bunch fresh mint leaves

• 1 bunch fresh basil leaves

• 1 bunch fresh cilantro

• For the peanut sauce:

• 3/4 cup sweet chili sauce

• 1/3 cup peanut butter 

• 1/2 teaspoon low-sodium soy sauce

• 1/2 teaspoon hoisin sauce

Instructions

1. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.

2. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.

3. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 12-16 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. 

4. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)

5. Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the ⅓ of the spring roll that is closest to you.

6. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

For the peanut sauce:

1. Add all ingredients to a food processor or blender and pulse until smooth. 

*In flyer July 21 - 27, 2024
Recipe and photo credit: Tastes Better from Scratch

Pan-Seared Cod in White Wine Tomato Basil Sauce

Ingredients

For the White Wine Sauce

• 2 tbs olive oil

• 1/4 tsp crushed red pepper flakes

• 4 large cloves of garlic finely minced

• 1 pint cherry tomatoes sliced in half

• 1/4 cup  dry white wine

• 1/2 cup fresh basil finely chopped

• 2 tbs fresh lemon juice

• 1/2 tsp fresh lemon zest

• 1/2 tsp salt

• 1 tsp granulated sugar

• 1/2 teaspoon fresh ground black pepper 

For the Cod

• 2 tbs (28ml) olive oil

• 1 and 1/2 pounds fresh cod cut into 4 fillets

• Salt and pepper

Instructions

For the White Wine Sauce

1. In a large sauté pan over medium heat, warm the oil. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant but not browned. 

2. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, about 8 to 12 minutes. 

3. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Taste and adjust seasoning as needed. 

4. Transfer the sauce into a bowl and set aside until needed.

For the Cod

1. Heat oil in a large nonstick pan or skillet over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt & pepper.

2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking until it’s cooked through.

3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and serve with mashed potatoes, rice or pasta.

*In flyer July 21 - 27, 2024
Recipe and photo credit: Baker by Nature

The best creamy salmon pasta

Ingredients

• Nonstick cooking spray

• 2 salmon fillets (about 3/4 Lb, one large fillet is also fine)

• 1 tsp kosher salt, divided, plus more for pasta water

• 1 tsp ground black pepper, divided

• 12 ounces linguine

• 2 tbs unsalted butter

• 5 garlic cloves, minced

• 1-1/4 cups heavy cream

• 1/2 cup dry white wine

• 1.5 tsp grated lemon zest

• 5 ounces baby spinach

• 2 tbs capers

• Lemon wedges, for garnish (optional)

Instructions

1. Preheat oven to 350° F and heat large pot of water to boiling on stove. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to oven and bake 14-16 minutes or until salmon is almost opaque throughout and internal temperature reaches 145° F.

2. Meanwhile, add large pinch of salt to pot of boiling water and cook linguine according to package instructions.

3. While pasta is cooking, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5-6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

4. Add spinach and capers to skillet. Drain pasta and add to skillet on top of spinach. Cook over low heat 1-2 minutes, tossing frequently, or until spinach is just wilted.

5. Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; discard skin and break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.

*In flyer July 14 - 20, 2024
Recipe and photo credit: Foxes Love Lemons

Blueberry cucumber salad

Ingredients

For the Salad

• ⅔ cup sliced almonds

• 3 tbs sugar

• 8 cups spring greens, baby spinach or greens

• salt and pepper

• 4 baby seedless cucumbers, thinly sliced

• 4 green onions, thinly sliced

• 1 cup blueberries

• ¼ cup finely grated parmesan cheese

Creamy Balsamic Vinaigrette

• ¼ cup balsamic vinegar

• 2 garlic cloves, minced

• 2 tbs heavy cream

• 2 tsp Dijon mustard

• 2 tsp honey

• pinch of salt and pepper

• ½ cup extra virgin olive oil

• 2 tbs fresh chives

Instructions

For the Salad

1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

2. In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!

Creamy Balsamic Vinaigrette

1. Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

*In flyer July 14 - 20, 2024
Recipe and photo credit: How Sweet Eats

Grilled radicchio & kale salad with orange & hazelnuts

Ingredients

• 3½ tbs balsamic vinegar

• 3 tbs molasses

• 4 tsp runny honey

• 1 shallot, very finely chopped 

• ½ red chilli, finely chopped 

• 60 ml olive oil

• 1 head radicchio, trimmed and cut into 8 wedges

• 150g kale, woody stems removed and leaves roughly shredded 

• 1 orange, skin and pith removed and flesh cut into half-moons

• 40g blanched hazelnuts, toasted and roughly chopped

• 1 ½ tsp toasted sesame oil

• fine sea salt and black pepper
  

Instructions

1. In a small mixing bowl, whisk the first 5 ingredients together with 1/8th teaspoon of salt and a good grind of pepper. Slowly drizzle in the olive oil, whisking continuously to emulsify.

2. Place the radicchio and kale in a large bowl and add half of the dressing, ¼ teaspoon of salt and a good grind of pepper and toss gently to combine.

3. Place a well-oiled griddle pan on a high heat and, once smoking, add the radicchio and kale in batches, cooking until charred in places but not completely wilted, about 1- 1 1/2 minutes. Transfer to a tray while you continue with the rest.

4. Toss the orange in the remaining dressing until well coated.

5. To serve, arrange the radicchio, kale and oranges onto a serving platter and spoon over some of the dressing. Sprinkle with the hazelnuts, drizzle with the sesame oil and serve.

*In flyer July 7 - 13, 2024
Recipe and photo credit: Ottolenghi

Baked Pork Tenderloin

Ingredients

• 1 or 2 half-pound pork tenderloins 

• 1 tbs oil

• 2-3 tbs fresh lemon, or orange juice - or 1 tbs of each

• 2 tsp Italian seasoning

• 2 tsp garlic powder

• 1 tsp cumin

• 1 tsp salt

• 1 tsp chili powder

• 1 tsp smoked paprika 

• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.

2. Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.

3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).

4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

*In flyer July 7 - 13, 2024
Recipe and photo credit: Le Creme de la Crumb

Cherry Clafoutis

Ingredients

• 3 eggs

• 1 cup whole milk

• ½ cup whole milk Greek yogurt

• ⅓ cup granulated sugar

• ½ cup all-purpose flour

• ½ teaspoon sea salt

• 1/2 tsp vanilla extract

• 1/4 tsp almond extract

• 1/4 cup melted butter

• Zest of ½ lemon

• 1 cup pitted cherries*

• powdered sugar, for dusting

• Toasted sliced raw almonds, for serving

Instructions

1. In a medium bowl, combine the eggs, milk, yogurt, granulated sugar, flour, salt, vanilla, and almond extract. Whisk until just mixed. Add the melted butter and lemon zest and stir until fully combined. Cover with plastic wrap and let sit for 30 minutes.

2. Preheat the oven to 350°F and grease eight 6-ounce ramekins.

3. Divide the batter among the ramekins. Spread a layer of cherries on top of the batter.

4. Bake for 30 to 36 minutes until lightly golden brown and barely set in the middle. Let sit for 12 minutes before serving.

5. To serve, dust with powdered sugar and sprinkle with almonds.

*In flyer June 30 - July 6, 2024
Recipe and photo credit: Love and Lemons

Fiesta Chicken

Ingredients

• 2 tsp extra-virgin olive oil

• 1 pound boneless skinless chicken breasts cut into bite-size pieces

• ½ medium yellow onion or red onion, chopped (about 1 cup)

• 1 tbs garlic powder

• 2 tsp onion powder

• 1 ½ tsp paprika

• 1 ½ tsp dried dillweed

• ½ tsp cumin

• ½ tsp kosher salt

• 1/4 tsp cayenne pepper 

• 1 medium red bell pepper cored and chopped

• 1 medium green bell pepper cored and chopped

• 1 can reduced-sodium black beans (15 ounces) rinsed and drained

• 1 can fire-roasted diced tomatoes in their juices (15 ounces)

• 1 ½ cups instant brown rice (do not use white minute rice or regular rice as these will cook differently)

• 1 cup low-sodium chicken stock

• ¾ cup freshly grated cheddar cheese

• Optional for serving: chopped fresh cilantro, diced avocado, plain nonfat Greek yogurt (or sour cream)

Instructions

1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken begins to brown on the outside.

2. Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock. 

3. Bring to a boil, and then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender. Let stand, covered, for 5 minutes, until the liquid is absorbed. 

4. Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.

*In flyer June 30 - July 6, 2024
Recipe and photo credit: Well Plated

Strawberry Spinach Salad with Avocado

Ingredients

For the Salad

• 1 package (5 ounces) organic spinach

• 8 ounces strawberries, halved

• 1 large avocado, sliced

• ½ small red onion, thinly sliced

• ½ cup feta crumbles

• ⅓ cup raw sliced almonds

• ¼ cup chopped shelled roasted pistachios

Garlic Strawberry Vinaigrette

• 3 tbs balsamic vinegar

• 1/4 cup olive oil

• 2 garlic cloves, grated or finely minced

• ½ teaspoon Dijon mustard

• 1/2 tbs strawberry jam 

• Freshly ground salt and pepper, to taste

Instructions

1. In a mason jar or small bowl, add all of the dressing ingredients. Shake to combine. Taste and add additional salt/pepper, if necessary.

2. Toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-4 minutes until almonds are slightly golden brown. Remove from heat and allow to cool.

3. Add spinach to a large bowl, layer on the strawberries, avocado slices, red onion, feta, toasted almonds, and chopped pistachios. Feel free to add dressing now or set it out for individual servings. Top salad bowls with extra toasted almonds and drizzle each bowl with 1/4 of the dressing.

*In flyer June 23 - 29, 2024
Recipe and photo credit: Ambitious Kitchen

Grilled Salmon

Ingredients

• 1 1/2 pound side of salmon skin off or on

• 1 small bunch of fresh dill divided

• 1 medium lemon plus additional for serving

• 2 tbss melted unsalted butter

• 4 cloves minced garlic

• 3/4 tsp kosher salt

• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat an outdoor grill to medium (about 375°F). Line a rimmed baking sheet  with a large piece of aluminum foil. 

2. Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.

3. Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.

4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. 

5. Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. 

6. Open the grill, and carefully open the foil so that the top of the fish is completely uncovered. Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill.

7. To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

*In flyer June 23 - 29, 2024
Recipe and photo credit: Well Plated

Sun-dried tomato ricotta pesto penne

Ingredients

• 7 ounces pasta like rigatoni, or penne

• 6 ounces pancetta or bacon, cut into cubes

• 4 garlic cloves minced

• 1 tbs olive oil

•  3 tbs pine nuts

• fresh thyme for serving
  

Instructions

1. Cook the pasta in salted water until al dente. Drain, reserving 1/2 cup of the cooking water.

2. Make the pesto. Add sun-dried tomatoes, ricotta, pine nuts, lemon juice, miso, chili flakes, smoked paprika and black pepper to your food processor. Purée until finely chopped. Add oil and process until smooth.

3. Heat olive oil in a large skillet over medium high heat. Add pancetta and cook, 3 minutes. Discard any excess fat from pancetta, if needed. Add pine nuts, cook, tossing often, until pancetta is browned and crisp, about 5 minutes. Add garlic and sauté until soft over low heat, 1-2 minutes.

4. Add pesto and bring to a simmer over low heat, about 1 minute. Just until warmth through and well combined with pancetta, then immediately turn off the heat. Add pasta and 1/4 pasta water, toss while adding more cooking liquid until pasta is glossy and well coated with sauce. Taste and add more black pepper if needed. (If you’re not using pancetta, taste and add salt).

5. Divide pasta among bowls. Sprinkle with extra freshly ground black pepper and garnish with thyme, eat!

*In flyer June 16 - 22, 2024
Recipe and photo credit: Serving Dumplings

Garlic Butter Sirloin Steak

Ingredients

For the Steak

• 4 sirloin steaks - about 1 1/4 pounds

• 1 tbs olive oil

• salt and pepper - to taste

• 2 tsp mesquite seasoning - see note

Garlic Herb Butter

• ½ cup butter - softened

• 1 teaspoon garlic powder

• 2 tsp minced garlic

• 1 tbs finely chopped fresh parsley - see note

• 2 tsp fresh thyme - see note

Instructions

1. Stir together butter, garlic powder, garlic, and herbs. Set aside. 

2. Pat steaks dry with a paper towel. 

3. Rub steaks all over with olive oil. 

4. Season steaks with salt and pepper to taste, and mesquite seasoning. 

5. Cook steaks 5-8 minutes on each side (or until cooked to desired doneness – I like mine medium-well at about 145 degrees internal temperature) in a skillet over medium heat OR on a grill over medium heat. (See note for oven instructions) 

6. Allow steaks to rest at least 5 minutes. 

7. Top with garlic herb butter and serve. 

*In flyer June 16 - 22, 2024
Recipe and photo credit: Le Creme de la Crumb

Cobb salad

Ingredients

For the Vinaigrette

• 3 tbs finely chopped shallots 

• ¼ cup red wine vinegar

• ½ cup vegetable oil

• 1 tbs Dijon mustard

• ¾ tsp salt

• ½ tsp freshly ground black pepper

• ¾ tsp sugar

For the Salad

• 6 slices thick-cut bacon,
  cut into ½-inch pieces 

• 1 lb chicken (or boneless skinless chicken breasts),
  cut into ¾-inch pieces

• ½ tsp salt

• 3 romaine hearts, roughly chopped

Instructions

1. Make the Vinaigrette: Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. 

2. Make the salad: In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 7 to 9 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool. 

3. Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary. Arrange the salad mixture on a serving platter or plates.

4. Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table.

*In flyer June 9 - 15, 2024
Recipe and photo credit: Once Upon a Chef

Creamy asparagus Soup

Ingredients

For the Soup

• 2 tbs olive oil more for drizzling

• 4 scallions, chopped

• 2 small Yukon gold potatoes, 1½ cups diced

• 4 garlic cloves, minced

• Heaping ½ tsp sea salt, more to taste

• ½ tsp freshly ground black pepper

• 3 cups water

• 2 cups chopped asparagus

• 1 cup frozen peas

• 1 heaping tsp Dijon mustard*

• 3 tbs lemon juice

• ½ tbs lemon zest

• 1 packed cup basil

• Fresh mint sprigs, optional

Mint & Pine Nut Topping

• ¼ cup toasted pine nuts, chopped

• ¼ cup fresh mint, minced

• Pinch of red pepper flakes

• Pinch of salt

Instructions

1. Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.

2. Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are tender.

3. Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.

*In flyer June 9 - 15, 2024
Recipe and photo credit: Love & Lemons

Rhubarb Coffee Cake

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup almond flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup unsalted butter softened to room temperature

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 1 tsp grated nutmeg

• 1/2 cup buttermilk

• 3/4 lb fresh rhubarb trimmed, halved lengthwise & cut diagonally into 2-inch segments

• 1 tsp unsalted butter, melted (for brushing)

• 1 tbs turbinado sugar (for sprinkling)

Instructions

1. Preheat your oven to 350 degrees F. Generously grease a 9-inch springform pan and set aside.

2. In a medium bowl, whisk together the flour, almond flour, nutmeg, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, 2-3 minutes.

4. Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the vanilla and almond extracts and beat briefly to combine.

5. Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the buttermilk, and end with the last third of the flour mixture. Beat on low speed until the batter is smooth, but do not overmix.

6. Scrape batter into the prepared springform pan and smooth it out with a spatula. Arrange the sliced rhubarb over the top in any pattern you desire – I liked a chevron pattern. Brush the rhubarb evenly with the melted butter, then sprinkle with remaining 1 tbsp sugar. 

7. Bake for 45-50 minutes, or until edges of cake are browned and a toothpick inserted in the center of the cake comes out clean. Cool completely before serving.

*In flyer June 2 - 8, 2024
Recipe and photo credit: Katie Bird Bakes

One pot Chickpea Curry

Ingredients

For 4 Servings

• 1 onion, diced

• 4 cloves garlic, crushed

• 2 tsp coriander powder

• 1 tsp cumin

• 1 tsp turmeric

• 1 pinch chili flakes

• 1 pinch salt

• 1 ginger, 11/2 inch piece, chopped

• 4 tomatoes, chopped

• 4 tbs lentils

• 4 tbs coconut cream

• 1 ⅓ cups broccoli, florets

• 1 can chickpeas, drained
  and rinsed

• ½ cup spinach

• ½ lemon, juiced

To Serve

• low-fat natural yogurt, optional

• 1 handful fresh coriander, chopped, optional

Instructions

1. Fry the onion and garlic in a little oil for 3 minutes.

2. Add all of the spices, the salt, the ginger and cook for a further 2 minutes.

3. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.

4. Stir in the broccoli and cook for a further 4 minutes.

5. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.

6. Serve with natural yogurt and some chopped coriander.

7. Enjoy!

*In flyer June 2 - 8, 2024
Recipe credit: Tasty.co / Image generated by Adobe

Butter Lettuce Salad

Ingredients

For the Dressing:

• 1/3 cup olive oil

• 2 tbs lemon juice

• 2 tbs golden balsamic vinegar 

• 2 tsp honey

• 2 garlic cloves, minced

• 1 tsp Dijon mustard

• Kosher salt and black pepper, to taste

For the Salad:

• 2 heads butter lettuce, roughly chopped

• 6 radishes, thinly sliced

• 2 Persian cucumbers, sliced

• 1 large avocado, sliced

• 1/3 cup freshly grated Parmesan cheese

• 2 tbs chopped fresh chives

Instructions

1. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, and Dijon. Season with salt and pepper, to taste.

2. In a large bowl, combine the lettuce, radishes, cucumbers, avocado, Parmesan cheese, and chives. Drizzle dressing over the salad and toss. Serve immediately.

*In flyer May 26 - June 1, 2024
Recipe and photo credit: Two Peas and their Pod

Roast chicken with dates, olives & capers

Ingredients

• 8 chicken legs, drumstick and thigh attached, skin on 

• 6 garlic cloves, crushed

• 15g fresh oregano, torn, plus extra for garnish

• 3 tbs red wine vinegar 

• 3 tbs olive oil 

• 100g pitted green olives

• 60g capers, plus 2 tbsp of their juices

• 70g, pitted and quartered lengthways  dates 

• 2 bay leaves

• 120ml dry white wine

• 1 tbs treacle

• Salt and black pepper

Instructions

1. Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ tsp of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.

2. Preheat the oven to 180C.

3. Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.

4. Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.

*In flyer May 26 - June 1, 2024
Recipe and photo credit: Otto Lenghi

Korean BBQ Pork Ribs

Ingredients

For each marinade:

• 2 slabs baby back ribs (5-7 Lb)

Sweet and Savory Marinade:

• 1/2 cup soy sauce

• 1/2 cup water

• 1/4 cup rice wine

• 2 tbs sesame oil

• 4 tbs honey

• 2 tbs brown sugar 

• 3 tbs minced garlic 

• 2 tbs finely grated ginger

• 1/2 medium onion, grated 

• 1/2 medium sweet apple, grated

• 1 tsp black pepper

Spicy Marinade:

• ⅔ cup Korean red pepper paste, gochujang

• 1-3 tsp Korean red chili pepper flakes 

• 1/4 cup soy sauce

• 1/4 cup rice wine or white wine

• 2 tbs sesame oil

• 4 tbs honey

• 2 tbs brown sugar 

• 3 tbs minced garlic 

• 2 tbs grated ginger 

• 1/2 medium onion, grated 

• 1/2 medium sweet apple, grated 

• 1/2 teaspoon black pepper

Instructions

For the marinade:

1. Prepare the ingredients for the marinade of your choice. Mix all of the ingredients well.

Preparing the ribs:

1. Trim membrane from the ribs. Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade, and marinate for 8 to 24 hours. Turn them over once after 1/2 time has passed. 

Cooking the ribs:

1. Preheat the oven to 325°F - 300°F . Line a baking sheet with aluminum foil. I used 2 baking dishes. Arrange the ribs, meat side down. If using the mild marinade, pour some marinade into the baking sheet or dish. Cover the baking dish tightly with aluminum foil. Bake them for 1.5 hour to 2 hours. Remove the foil cover.

2. If used the mild marinade, you will have a lot of liquid in the baking sheet/dish. Pour it out into a sauce pan along with any reserved marinade, and bring the liquid to a boil and reduce by about half or until it turns into a thick consistency.  Brush the sauce onto the ribs.

Finishing the ribs:

• Option 1: Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.

• Option 2: Preheat the grill and grill the ribs over medium heat until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce while grilling.

*In flyer May 19 - 25, 2024
Recipe and photo credit: Korean Bapsang

Creamy Orzo with Charred Scallions

Ingredients

Creamy Orzo

• 1 tbs olive oil

• 2 garlic cloves minced

• 1 tbs chopped thyme leaves more for serving

• 1 cup orzo pasta

• ¼ tsp salt

• 1 tsp black pepper

• 2 ½ cups vegetable broth

• 1 cups mascarpone

Charred Scallions

• ½ cup roughly chopped hazelnuts

• 3 tbs olive oil

• 12 scallions cut into large pieces

• 2 garlic cloves minced

• 1 tsp maple syrup

• ¼ tsp salt

• ¼ tsp chili flakes

• 1 tbs lemon juice

Instructions

1. Get your prep done before you start cooking. Roughly chop the hazelnuts, chop the scallions into 1 inch/2,5 cm parts. Chop the thyme leaves and mince the garlic.

2. Heat a large skillet over high, add hazelnuts and toast until they start to brown. Remove from skillet.

3. Reduce heat to medium high and add 3 tablespoons oil. Add the scallions and cook while stirring occasionally, until softened and charred, about 5 minutes. Turn off the heat and stir in garlic. Followed by maple syrup, salt, chili flakes and lemon juice. Remove from skillet and combine the scallions with hazelnuts.

4. In the same skillet, heat 1 tbs oil over medium. Add garlic and thyme, cook for 1 minute. Stir in orzo, salt and pepper. Cook for an additional minute. Pour in vegetable broth and bring to a boil then simmer. Cook uncovered until almost al dente about 8 minutes. Stir frequently to keep the orzo from sticking.

5. Next, stir in mascarpone and simmer for 2 minutes more.  Finish off with charred scallion-hazelnut mixture. Garnish with fresh thyme and black pepper. Serve!

*In flyer May 19 - 24, 2024
Recipe and photo credit: Serving Dumplings

Asparagus Salad

Ingredients

• 1 bunch asparagus

• 1 large leek (or white onion, diced)

• 4 tbs olive oil, divided

• 6 garlic cloves, rough chopped

• 1 cup arborio rice

• 1/4 cup white wine, optional- or skip it

• 3 1/2– 4 cups hot vegetable broth

• 1/2 cup basil leaves 

• 1 lemon, zest and juice to taste

• 1/2 tsp salt, more to taste

• 1/4 tsp pepper

• Optional Garnish: lemon zest, basil ribbons, pecorino cheese, optional toasted pine nuts.

Instructions

1. Bring a small pot of salted water to boil on the stove to blanch asparagus.

2. Prep the asparagus: Cut the fibrous ends off the asparagus and discard.   Cut the pretty tips off (1 1/2 inches) and set them aside.  Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set aside which we will stir into the risotto at the end to give it it’s beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips pile and keep these set-aside. So you’ll have two piles of asparagus, 1 1/2 cups of the “middles”  and one with the tips and leftover middles. Ha!

3. Make the asparagus puree: In the small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles” (without the tips) until tender and vibrant, about 5 minutes. Drain, and reserve 1 cup of the cooking liquid.  Place both in the blender.  Add 2 tablespoons olive oil and basil leaves and blend until silky smooth.  Set this aside to add to the risotto at the end.

4. Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help prevent them form scorching.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium-low heat. Add leeks and garlic and saute until softened and fragrant.

5. Add arborio rice and stir to coat, one minute. Deglaze with white wine  and cook the wine  off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth. 

6. Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. *At the same time that you add the last cup of broth, add the fresh asparagus tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.

7. Combine: Stir in blended asparagus “puree”, add the salt, pepper, a squeeze of lemon juice and taste.  Adjust salt, pepper and lemon to taste. Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you’ll lose the vibrant color.

8. Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

*In flyer May 12 - 18, 2024
Recipe and photo credit: Feasting at Home

The Best Grilled Chicken

Ingredients

• 1¾ lbs boneless, skinless chicken breasts

• 6 tbs extra virgin olive oil

• 5 large garlic cloves, minced

• 1 tsp dried thyme

• ½ tsp dried oregano

• 1¼ tsp salt

• 1 tsp freshly ground black pepper

• 1½ tsp lemon zest, from one lemon

Instructions

1. One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.

2. Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag . Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator let the chicken marinate for at least 5 hours or overnight.

3. Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.

*In flyer May 12 - 18, 2024
Recipe and photo credit: Once Upon a Chef

Asparagus Salad

Ingredients

Salad

• 2 bunches asparagus, tender parts, chopped into 1-inch pieces

• 1 tbs extra-virgin olive oil

• 1 tbs fresh lemon juice

• 1 garlic clove, grated

• ½ tsp sea salt

• Freshly ground black pepper

• 1 cup frozen peas, thawed

• 1/2 cup crumbled feta

• 3 radishes, thinly sliced

• ¼ cup pine nuts

• Avocado dressing*

• Mint or basil leaves, for garnish

Avocado Dressing

• 1 ripe avocado, pitted

• ¾ cup water

• ¼ cup extra-virgin olive oil

• 3 tbs lemon juice

• 1 tbs fresh dill

• 1 garlic clove

• ½ tsp sea salt

• Freshly ground black pepper

Instructions

Salad 

1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.

2. At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.

Avocado Dressing 

1. Combine the avocado, water, olive oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar.

*In flyer May 5 - 11, 2024
Recipe and photo credit: Love and Lemons

One Pot Salmon with Rice

Ingredients

• 4 salmon fillets

• 1 tsp seasoning salt

• 3 tbs olive oil (divided)

• 1 large onion (finely diced)

• 1 medium green bell pepper (finely diced)

• 1 medium red bell pepper (finely diced)

• 4 cloves garlic (minced)

• 1 cube chicken bouillon

• 1 tsp paprika

• 1 tsp turmeric

• salt and pepper (to taste)

• 1½ cups long grain rice (rinsed)

• 3 cups chicken broth 

• 1 lemon (zest and juice)

• 1 tbs fresh parsley (for garnish)

Instructions

1. Start by seasoning the salmon fillets with seasoning salt.

2. In a large skillet, heat 1 tbs of olive oil over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and sear for about 2-3 minutes per side, just to get a nice color. Remove the salmon from the skillet and set aside.

3. In the same skillet, reduce the heat to medium and add an additional 2 tbs of olive oil. Add the chopped onion, bell peppers and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the rinsed rice, chicken bouillon, paprika, turmeric, salt and pepper to the skillet and stir for a couple of minutes to lightly toast it.

5. Pour in the chicken or vegetable broth, and add lemon zest. Bring the mixture to a simmer.

6. Gently place the seared salmon fillets on top of the rice. Cover the skillet with a lid and let it cook over low heat for about 18-20 minutes, or until the rice is cooked through and the salmon is flaky.

7. Once everything is cooked, drizzle lemon juice over the salmon and rice. Sprinkle chopped parsley and lemon wedges over the dish and serve warm.

*In flyer May 5 - 11, 2024
Recipe and photo credit: Jo Cooks

Green Bean Salad

Ingredients

Salad

• 1 lb fresh green beans, rinsed, trimmed & cut in ½

• 10 ounces grape tomatoes, whole

• 2 cups fresh Baby Spinach, whole leaves 

• 1 red onion, halved and thinly sliced

• 2 (14 ounce) marinated hearts of palm, sliced into 1/2-inch slices

Dressing

• 1/4 cup lemon juice

• 1⁄4 cup balsamic vinegar

• 1⁄4 cup olive oil

• 1⁄2 tsp salt

• 1⁄4 tsp black pepper

• 2 tbs fresh oregano, minced

• 3 garlic cloves, minced

• 1 cup feta cheese, to top (optional)

Instructions

1. Mix salad ingredients together.

2. Mix dressing ingredients together (except the feta).

3. Toss everything together.

4. Best if it stands for at least an hour at room temperature.

5. To serve top each serving with crumbled feta.

*In flyer April 28 - May 4, 2024
Recipe and photo credit: Food.com

One Pan Pork Chops with Potatoes

Ingredients

• 2 tsp smoked paprika

• 1 tbs onion powder

• 1 tbs garlic powder

• 1 tbs Italian seasoning

• 1 tsp salt or to taste

• 1 tsp pepper or to taste

• 2 lbs baby potatoes halved

• 2 tbs olive oil

• 4 pork chops I used bone-in

Instructions

1. Preheat oven to 425F. In a small bowl, mix the smoked paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper together.

2. Toss the potatoes with 1 tbs olive oil and half the prepared spice mixture. Arrange the potatoes, cut side down, on half of a large baking sheet lined with parchment paper. Transfer to the oven and roast for 10 minutes.

3. Brush the remaining olive oil over the pork chops on both sides. Coat the pork chops with the remaining spice mixture. Place the pork chops onto the baking sheet with the potatoes, and transfer it back into the oven. Roast for another 21-26 minutes, or until the pork chops are cooked through.

*In flyer April 28 - May 4, 2024
Recipe and photo credit: Mess in the Kitchen

Vietnamese Chicken Curry

Ingredients

• 4 chicken legs with thighs halved at the joint

• 1 tbs Vietnamese curry powder 

• 3 tsp onion powder

• 1/2 tsp ground turmeric

• 1/4 cup coconut oil

• 1 onion, cut into wedges

• 3 garlic cloves crushed

• 3 lemongrass stalks white part only

• 3 bay leaves

• 1 tbs finely grated ginger

• 1 tsp caster sugar

• 400ml can coconut cream

• 2 cups chicken stock

• 3 medium carrots, halved lengthways 

• 1 lb potatoes peeled, halved

• 2 tbs fish sauce

• 1 cup Thai basil leaves, plus extra sprigs to serve

• 1 cup coriander leaves

• Steamed rice and lime wedges, to serve

Instructions

1. Place chicken in a large bowl with curry and onion powders, turmeric and 1 tsp salt flakes. Toss to coat and chill for 30 minutes.

2. Heat 2 tsp coconut oil in a large saucepan over medium heat. Brown chicken, in batches, for 10 minutes, turning constantly to brown on all sides. Transfer to a bowl and set aside.

3. Heat remaining coconut oil in same pan over medium heat and cook onion and garlic, stirring occasionally, for 5 minutes or until softened. Return chicken to pan with lemongrass, bay leaves, ginger and sugar. Stir to combine and cook for 4-6 minutes. Add coconut cream and stock. Bring to the boil, then simmer, uncovered, for 20 minutes.

4. Add carrot and potato and simmer, partially covered, for 15 minutes or until chicken is cooked and potato is just tender. Add fish sauce and season. Stir through coriander and Thai basil leaves.

5. Top curry with extra coriander and Thai basil, and serve with steamed rice and lime wedges alongside.

*In flyer April 21 - 27, 2024
Recipe and photo credit: Delicious

Avocado LETTUCE SALAD

Ingredients

For the Dressing

• 2 tbs extra virgin olive oil *

• 2 tbs lemon juice  

• salt and pepper to taste 

For the Salad

• 1 large lettuce chopped

• ½ lb tomatoes 

• 1 avocado cubed

• ½ medium red onion sliced 

Instructions

1. Mix together all ingredients needed for the dressing. Set aside. 

2. Add all ingredients needed for the salad to a large bowl. Pour in dressing and mix until everything is well incorporated. 

3. Give it a taste, adding more salt and pepper if needed. Serve and enjoy!

*In flyer April 21 - 27, 2024
Recipe and photo credit: My Plantiful Cooking

Après-Ski Lasagna

Ingredients

• 1 1/4 lb ground beef

• 1 lb fresh mushrooms

• 6 garlic cloves, minced

• 2 large onions chopped

• 1 (28-ounce) can crushed tomatoes

• 1 cup water

• 2 (6-ounce) cans tomato paste

• 3/4 cup lightly packed fresh basil leaves, divided

• 2 tsp salt, divided

• 1 tsp ground black pepper, divided

• 1 lb ricotta cheese

• 12 ounces Parmigiano-Reggiano cheese, finely grated divided, plus more for serving

• 1 box dry lasagna noodles

• 1 lb mozzarella cheese, sliced

• Cooking spray

Instructions

1. Preheat the oven to 200°C fan.

2. Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1½ teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 40 minutes. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.

3. Meanwhile, put 2 tablespoons of oil into a large sauté pan, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and ¾ teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside.

4. When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1½ teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.

*In flyer April 14 - 20, 2024
Recipe and photo credit: Food and Wine

OTTOLENGHI’S PERFECT LETTUCE SALAD

Ingredients

Salad

• 1 head butter lettuce, torn, washed, and spun dry 

• 1/2 head  lettuce, torn, washed, and spun dry 

• 1 small head radicchio, core removed and thinly sliced 

• 3 green onions, thinly sliced on an angle 

• 1 bunch radishes, cleaned and cut into slices 

• 1 cup (or more) cherry tomatoes, cut in half 

• 2-3 tbs capers 

Dressing

• 2 garlic cloves, crushed 

• 11/2 tbs fresh-squeezed lemon juice 

• 1/2 tsp. caper brine 

• 1 1/2 tbs olive oil 

• 1 1/2 tbs grapeseed oil 

• salt and fresh ground black pepper to taste

Instructions

1. Tear the lettuces, wash and spin dry or dry with paper towels.

2. Slice the radicchio, green onions, and radishes, and cut tomatoes in half.

3. Put all salad vegetables into a bowl big enough to toss the salad in.

4. Measure out capers into a small bowl.  

5. Stir together the crushed garlic, lemon juice, and caper brine, then whisk in the olive oil and grapeseed oil a little at a time until the dressing is well-emulsified.

6. Add salt and fresh ground black pepper to taste.

7. Toss the salad with the dressing so all ingredients are lightly coated with dressing.

8. Serve with some capers.

*In flyer April 14 - 20, 2024
Recipe and photo credit: Kalyn’s Kitchen