Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

September 3, 2009
Recipes for your Labor Day picnic

As promised, the Shop Cheap Kitchen has come through with delicious recipes for the upcoming 3-day weekend. Recipes from researcher Sheila Kern include some of the best items on sale this week - avocado, watermelon, and pork ribs. Enjoy! 

Tomato and Watermelon Salad

From www.epicurious.com

Epicurious | March 2009

Yield: Serves 4 to 6

Ingredients

3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks

1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes

1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh

1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes

1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro

1/4 teaspoon coriander seed

3 tablespoons extra virgin olive oil

3 tablespoons aged balsamic vinegar

Kosher salt and freshly ground black pepper

Directions

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

Watermelon and Peaches Dessert

From www.watermelon.org

Serves 6-8

Ingredients

4 cups small watermelon cubes

2 peaches

Juice from 2 fresh lemons

1/8 cup raw or organic white sugar

1/2 teaspoon ground cinnamon

2 cups vanilla yogurt

1 tablespoon butter

1 cup slivered almonds

Directions

In a saucepan over medium heat, melt the butter and then add the almonds to the pan. Stir the almonds until they are toasted and golden. Remove the almonds from the pan to aluminum foil or heatproof plate to cool. Thinly slice the peaches and toss in a bowl with lemon juice. Add the watermelon cubes to the bowl with the peaches and toss together. Mix together the sugar, cinnamon and yogurt and pour over the watermelon and peaches. Sprinkle the almonds over the top. Serve immediately.

Watermelon Banana Split

From www.watermelon.org

Makes 4 servings

Ingredients

2 bananas

1 medium watermelon

1 cup fresh blueberries

1 cup diced fresh pineapple

1 cup sliced fresh strawberries

1/4 cup caramel fruit dip

1/4 cup honey roasted almonds

Directions

Peel bananas and cut in half lengthwise then cut each piece in half. For each serving, lay 2 banana pieces against sides of shallow dish. Using an ice cream scooper, place three watermelon "scoops" in between each banana in each dish. Remove seeds if necessary. Top each watermelon "scoop" with a different fruit topping. Drizzle caramel fruit dip over all. Sprinkle with almonds.

Avocado Stuffed Portobello Mushrooms

From www.avocado.org (California Avocado Commission)

Ingredients

4 small or 2 large portobello mushrooms

1T butter

1 leek, cleaned and sliced

1/2 garlic clove, pressed

1 large, ripe avocado, peeled and chopped

1/2 t. chopped fresh or dried rosemary

1/2 T lime juice

1/8 t. salt

2 oz. goat cheese

1 1/2 T chopped walnuts

1 T olive oil

Garnish: fresh rosemary sprigs

Instructions:

Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.

Melt butter in a large skillet over medium heat; add leek and garlic, and sauté, until tender. Remove from heat, and cool.

Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.

Press goat cheese evenly into mushroom caps; top each with avocado mixture. Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.

Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Artichoke, Avocado & Chicken Salad

From www.avocado.org (California Avocado Commission)

Serves 8

Ingredients

Terttu's Special Dressing (see make-ahead recipe below)

1 (14-oz.) can artichoke hearts, rinsed and drained

1/2 cup pimento-stuffed green olives, sliced

10 oz cooked chicken, shredded

1 (10-oz.) bag chopped romaine lettuce

2 ripe, avocados, peeled, seeded and chopped

Terttu's Special Dressing

1/3 cup seasoned rice wine vinegar

1 tsp. soy sauce

1 tsp. sesame oil

2 Tbsp. light Caesar dressing

Instructions:

Gently toss a small amount of the dressing with each of the artichoke hearts, olives, chicken. Reserve remaining dressing.

Place lettuce in a large flat serving bowl. Toss with half of the reserved dressing.

Top lettuce with the artichoke hearts, olives, chicken and avocados.

Serve immediately and pass remaining dressing on the side.

Terttu's Special Dressing

In a jar with a tight fitting lid, mix all dressing ingredients.

Shake well before using.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Classic Guacamole

From www.avocado.org (California Avocado Commission)

Serves 8

Ingredients:

4 ripe avocados, seeded and peeled

2 Tbsp. lemon juice

1 clove garlic, crushed

1 tomato, finely chopped

1/4 cup finely chopped onion

1/8 tsp ground cumin

3 drops hot pepper sauce

Tortilla chips

Instructions:

Using a fork, coarsely mash avocado with lemon juice and garlic.

Stir in remaining ingredients to blend.

Serving Suggestions:

Garnish as desired and serve with tortilla chips.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Barbecued Ribs

From www.southernfood.about.com

Serves 4-6

Ingredients

4 to 5 pounds pork ribs, cut in serving-size pieces

salt and pepper

1 lemon, thinly sliced

1 large onion, thinly sliced

1 cup ketchup

1/2 cup Worcestershire sauce

1 teaspoon chili powder

1 teaspoon salt

dash Tabasco sauce

Directions

Place ribs in a shallow roasting pan, meaty side down; season with salt and pepper. Roast at 425° for 35 minutes. Drain off excess fat; turn meaty side up. Top ribs with sliced lemon and onion. Reduce oven temperature to 350° and continue to roast ribs for 30 minutes longer. Meanwhile, combine ketchup, Worcestershire sauce, chili powder, salt and Tabasco in a saucepan over medium heat. Bring to a boil and pour over ribs. Continue roasting ribs, basting occasionally, for 1 hour longer. Add more water if sauce gets too thick.

Mom's 'Sweet 'n' Sours' Pork Ribs

From www.allrecipes.com

Makes 4 servings

Ingredients

1 cup white sugar

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

2 cups water

1/2 cup soy sauce

1/2 cup vinegar

2 pounds pork spareribs, cut into bite size pieces

1 tablespoon vegetable oil

2 cloves garlic, chopped

Directions

In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.

Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.

Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Sweet BBQ Crockpot Ribs

From www.busycooks.about.com

Serves 6

Ingredients

3 lbs. pork loin back ribs

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup cola beverage

1 cup barbecue sauce

1/2 tsp. dried thyme leaves

Directions

Cut ribs into 2 or 3 rib portions and place in slow cooker. Sprinkle with salt and pepper and pour cola over. Cover crockpot and cook on low for 8-9 hours until the ribs are tender. Drain liquid and discard. Pour barbecue sauce and thyme into crockpot and mix so ribs are coated. Cover crockpot and cook on low for 1-2 hours until ribs are glazed.

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at pdinsmore@sacbee.com

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