It's that time of the week when we offer up a few recipes to match some of the sale items at local grocery stores. This week recipe's come from Bee researcher Sheila Kern. She really knows her stuff when it comes to finding tasty and easy recipes. First up broccoli, which is on sale at Vic's and Raley's/BelAir.
Broccoli with Ginger
Gourmet | March 2007
Active time: 30 min
Start to finish: 30 min
Servings: Makes 4 to 6 servings
Ingredients:
2 lb broccoli
3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon salt
Preparation:
Cut florets into 2-inch-wide pieces. Trim stems and peel with a knife, then slice crosswise 1/4 inch thick. Cook broccoli in a large pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté ginger, stirring, until fragrant, about 15 seconds. Add broccoli and salt and sauté, stirring, until just tender, 2 to 3 minutes.
And since we are approaching Mexican Independence Day, a salsa recipe seems appropriate. Here's one that's traditional and one that includes raspberries, which are part of the Safeway 48-hour sale this weekend.
Tomato, Corn and Avocado Salsa
From www.allrecipes.com
Ingredients:
1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
1 1/2 cups diced roma tomatoes
3/4 cup diced red onion
1 red bell pepper, seeded and diced
1 1/2 teaspoons minced jalapeno pepper
1 avocados - peeled, pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt
Directions:
Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
Raspberry Salsa
From www.allrecipes.com
Ingredients:
2 cups fresh raspberries
1/4 cup chopped sweet onion
3 teaspoons finely chopped jalapeno chile peppers
1 clove minced garlic
1/4 cup chopped fresh cilantro
1/2 teaspoon white sugar
3 tablespoons fresh lime juice
Directions:
In a medium bowl, mix together raspberries, sweet onion, jalapeno chile peppers, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving.
And, lastly, a good chicken recipe. Chicken, which always seems to be reasonable is featured this week at Safeway, Vic's, Foods Co. and SaveMart.
Baked Chicken Dijon
From www.cooksrecipes.com
Ingredients:
1/4 cup Dijon mustard
1/4 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup plain, dry bread crumbs
1/4 cup freshly grated Parmesan cheese
4 (4-ounce) boneless, skinless chicken breast halves
Directions:
Preheat oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Combine mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. Bake for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
Makes 4 servings
Enjoy!
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