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My recipe guru Sheila Kern offers up some recipes that match what's on sale this week. Think gala apples (88-cents a pound at Safeway),; bell peppers ($1.69 a pound (red) at Safeway and green bells 2/$1 at SaveMart) and raspberries (raspberries are still reasonable at $2.49 a carton at Safeway and 2/$6 at Raley's/Belair. Enjoy!
Bon Appetit | September 2008 by The Bon Appétit Test Kitchen
Prep: 15 minutes; Total: 15 minutes
Servings: Makes 4 servings
Ingredients
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon honey
1/2 cup (generous) dried tart cherries (one 3-ounce package)
1 large head of frisée, torn into bite-size pieces (about 6 cups)
1 medium Gala apple, cored, thinly sliced
1/2 cup coarsely chopped toasted walnuts
Preparation
Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.
Test-kitchen tip: The recipe says to season the dressing to taste, but how do you know when you've added enough salt and pepper? It's easy: Just dip a small piece of lettuce (in this case, frisée) into the dressing and try it out.
Nutritional Information
Nutritional analysis per serving: Calories (kcal) 284.77; %Calorie from Fat 62.5; Fat (g) 19.78; Saturated Fat (g) 2.01; Cholesterol (mg) 0; Carbohydrates (g) 24.75; Dietary Fiber (g) 6.09; Total Sugars (g) 14.37; Net Carbs (g) 18.66; Protein (g) 4.51
STUFFED BELL PEPPERS From COOKS.COM
1 lb. ground chuck
1 c. chopped onion
1 clove garlic, crushed
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
8 oz. tomato soup
8 oz. tomato sauce
8 lg. bell peppers, cut in halves and seeded
1 1/2 c. cooked rice
1 tsp. sugar
Cook meat, onion and garlic until done. Drain. Add seasonings, tomato soup and tomato sauce. Simmer covered for 10 minutes. Stir in rice. Cool. Cook peppers in boiling, salted water and 1 tsp. sugar until they are tender. Drain, stuff and bake just until bubbly in 350 degree oven. These are great to freeze. Just drain, stuff and freeze; then bake when needed. Can add drained corn to mixture and top with grated cheese before baking.
Here's a good, healthy recipe for the kids' back-to-school lunches
Carrot-Apple Salad 1 cup shredded carrots
3 medium Golden Delicious or Gala apples, unpared and diced
1 Tbsp. lemon juice
1/2 cup raisins
1/3 cup cholesterol free, reduced calorie mayonnaise
Salad greens
From http://www.virginiaapples.o...
Combine all ingredients except salad greens. Chill thoroughly. Serve on salad greens. Makes 6 (2/3 cup) servings.
Nutritional Analysis Per Serving: Calories, 126; Fat, 4 g; Cholesterol, 3 mg; Fiber, 2 g; Sodium, 89 mg; Percent calories from fat, 30%.
From www.epicurious.com
Raspberry sour cream tart Bon Appetit | July 2001
The graham cracker crust provides a crunchy base for the rich, creamy filling.
Servings: Makes 8 servings.
Ingredients
For crust
8 whole graham crackers, coarsely broken
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling and topping
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam
Preparation
Make crust:
Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
Make filling and topping:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.
These look yummy - especially the stuffed bell peppers!