for father’s day summer sides - redner's markets · 2020-06-06 · they’re rich in...

June-July 2019 | FREE

Seasonal salads

Chicken & Blueberry Salad with Creamy Lemon Poppy Seed Dressing pg. 8

SATISFYING SUMMER SIDES

RAISE THE “STEAKS” FOR FATHER’S DAY

+ MORE!

June-July 2019 | FREE

Redners_19JunJul.indd 1 5/13/19 10:59 AM

A Message from MeredithDid you ever just stop and think? Yes I know we think all the time and, if you are like me, you OVERthink most things. But I’m talking about a diff erent type of thinking. A type of thinking that lets go of the worry and the to-do lists and allows your mind to be free to wander and dream.

Some may call this refl ection. I call this a needed escape! I recently returned from nine days in Arizona with my husband, my 11-month-old daughter and the wide open space of the Grand Canyon. We spent hours hiking, relaxing and just breathing in the fresh air. The Grand Canyon takes you to a place that is much bigger than your to-do list. It makes you see the grander picture. The Grand Canyon didn’t happen overnight. It was a transformation that took place over millions of years, and is so beyond comprehension it can become overwhelming if you let it!

This trip forced us to disconnect from the chaos of life and reconnect with ourselves and our imaginations. Times like these allow you the freedom to think outside the box and open your mind to the endless possibilities that are available to you; whether it is in your career, your home life, or in your wellness journey.

For me, this year has brought one of the biggest changes you can experience in a lifetime. I became a parent. As much as I have watched my closest friends and family members grow their families, it is still surreal to experience it for yourself. I have learned to balance. Not to juggle or multi-task; I was already quite good at that. But to create a balance of “to-do’s” and “stop to take it all in” moments. I am reminded of this each time I watch my little girl discover something new, and realize that it is more incredible than any task on my to-do list.

I encourage you to not miss out on life’s moments. Take the time that you need for yourself. Wellness isn’t only about the food you eat or the weight on the scale. It’s about joy and happiness. It’s about mental and emotional well-being. Don’t get me wrong, it’s not always easy. In fact, most of the time it is not. But I can promise you, it’s worth your time and eff ort.

Enjoy your summer,

Meredi� McGra� RD, LDN Corporate Dietitian

“Wellness isn’t only about th e food you eat

or th e weight on th e scale. It ’s about

joy & happiness.”

For more information, visit us at RednersMarkets.com or follow us on social media to keep up to date on the latest nutrition information and off erings.

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Redners_19JunJul.indd 2 5/10/19 1:41 PM

2019 June-July Contents

© 2019 Vimax Media and Redner’s Markets. All rights reserved. All articles in HealthCents are written and edited by professionals. Vimax Media makes no representation as to the accuracy or effi cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by Vimax Media • 1-800-940-4944 vimaxmedia.com

4 Product Spotlight

6 Raise the “Steaks” for Father’s Day

> Star Ranch Angus® Grilled T-Bone Steaks

> Grilled Italian Star Ranch Angus Beef Ribeyes

> New York Strip Steaks with Smoky Bacon and Tomato Jam

8 Seasonal Salads > Chicken & Blueberry Salad

with Creamy Lemon Poppy Seed Dressing

> Mediterranean Chickpea & Olive Salad

10 Refreshing Cool-Downs > Strawberry-Kiwi Margarita

> Fourth of July Layered Mocktail

> Red, White & Blue Ice Cubes

12 Satisfying Summer Sides > Crunchy Broccoli and

Apple Slaw

> Caulifl ower “Rice”Tabbouleh Salad

> Fresh Corn, Basil and Bell Pepper Salad

6

8 10

12

rednersmarkets.com 3


product Spotlight

Simply put, SIMPLY snacks have a great taste, with no artifi cial fl avors or colors to get in the way. They’re the ones that make you feel good about sharing with the people you love most!

Protein Blueberry AlmondNatural F lavor Wi� Oth er Natural F lavorIntroducing a delicious way to get protein with your morning snack. New belVita Protein Soft Baked Biscuits. With delicious blueberry and almond fl avor, it’s a great way to taste the day.

Daisy® Sour CreamWhat makes Daisy America’s favorite sour cream? It could be the creamy taste, the freshness, or that it’s simply pure with no additives or preservatives. Now with Daisy Squeeze Sour Cream there’s no spoon required! Our easy-to-use package dispenses the same Daisy Sour Cream you love – with just a squeeze. It’s perfect for toppings and in your favorite recipes.

NEW!

4


summer produce Picks

MangosHealth Benefi ts: Mangos are water-dense fruit that are only 100 calories per cup. They have high levels of fi ber,

pectin and vitamins A and C, which help lower cholesterol.

Buy It: The color of a mango doesn’t indicate how ripe it is. Give it a little squeeze – fi rm fl esh with a little give means the mango is ripe.

Serve It: Eat mangos out of hand as a healthy snack or add to salads, smoothies or salsas. Mangos have natural tenderizing

properties, making them the perfect addition to marinades and chutneys.

Fun Fact: Mangos were fi rst grown in India over 5,000 years ago and are now one of the world’s most popular fruits.

TomatoesHealth Benefi ts: Tomatoes are low calorie, low fat and have no cholesterol. They’re rich in lycopene, a compound known to make skin

less sensitive to UV light damage.Buy It: Pick tomatoes that have a bright red color and fi rm, wrinkle-free skin. Serve It: Tomatoes are a staple of Mediterranean cuisine, often found in sauces, salads and soups. Add slices to burgers, sandwiches and pizza; sprinkle halved tomatoes with grated Parmesan cheese and oregano, then grill until the cheese melts; toss cherry tomatoes into fresh summer salads or add to kabobs.

Fun Fact: According to Guinness World Record, the heaviest tomato ever was 7 pounds 12 ounces.

Rainier Cherries Health Benefi ts: Sweet cherries are a great source of vitamin C and potassium, and contain many powerful antioxidants such as anthocyanins and melatonin.

Buy It: Look for Rainier cherries showing bright colors with smooth, unbruised skin.

Serve It: Rainier cherries are the perfect summer snack to eat fresh out of hand. You can also use them for a sweet salsa or sauce. For a tasty dessert, add them to ice cream or dip them in chocolate.

Fun Fact: Rainier cherries are large in size, so it’s fi tting they were named after our state’s most mammoth mountain. Mt. Rainier sits at an elevation of 14,409 feet and is the highest peak in the Cascade Mountain Range.

WatermelonHealth Benefi ts: With its high water content and being rich in potassium (a natural electrolyte), watermelon is a perfect treat for staying hydrated during the summer heat. Buy It: Look for a watermelon with a smooth, unblemished rind. When lifted, it should feel heavy for its size. Serve It: Fresh watermelon needs no added seasonings or fl avorings. It can be eaten all on its own, but it’s also an excellent addition to salads, fruit cocktails and frozen drinks. Use it to make a refreshing sorbet or brush slices with oil and grill just until grill marks appear. Fun Fact: Watermelon is related to cucumbers, pumpkins and squash.

Produce Safety TipsSummer is the perfect time to enjoy an abundance of fresh fruits and vegetables, but when it comes to keeping your produce safe, it’s important to keep some helpful tips in mind. Follow these safe handling suggestions to protect yourself and your family from getting ill.

> When choosing fresh produce at the store, check for signs of cuts or bruising where harmful bacteria can breed.

> Wash hands with warm water and soap for at least 20 seconds before handling fruits and vegetables, and clean all surfaces and utensils before using to prevent contamination.

> Rinse fresh fruits and vegetables thoroughly before eating.

> Separate produce from raw meat, seafood, poultry, eggs and household chemicals in your shopping cart and when you store it at home.

> Keep your refrigerator at 40°F or below and refrigerate all cut, peeled and cooked fresh fruits and veggies within two hours of preparing to prevent bacteria growth.

> Throw away bruised, damaged or potentially cross-contaminated produce. If in doubt, throw it out!

sed skkkkinininn....

hand Yo can



Star Ranch Angus Grilled T-Bone SteaksPrep: 10 minutesCook: 10 minutes • Serves: 4

4 Star Ranch Angus Beef T-Bone Steaks, ¾-inch-thick (about 8 ounces each)

1 garlic clove, halved Kosher salt and ground black pepper

1. Prepare outdoor grill for direct grilling over high heat. Rub both sides of steaks with garlic halves; sprinkle with salt and pepper to taste.

2. Place steaks on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 140°F for medium-rare, turning once.

Approximate nutritional values per serving: 415 Calories, 29g Fat (12g Saturated), 119mg Cholesterol, 329mg Sodium, 0g Carbohydrates, 0g Fiber, 35g Protein

Chef TipRare: 6 to 7 minutesMedium: 7 to 9 minutesWell done: 9 to 11 minutes

This Father’s Day, show dad how much you appreciate everything he does year-round by fi ring up the grill and making him a memorable, mouthwatering meal! Committed to delivering top-quality Angus beef that’s consistently tender and rich in fl avor, Star Ranch Angus® beef is an excellent selection of steak to celebrate dad. Available in USDA Choice and made with 100% Angus, Star Ranch Angus beef is hand-selected for consistent fl avor and tenderness and hand-trimmed to ensure quality. Use Star Ranch Angus steak cuts and recipes on this page to raise the “steaks” for your Father’s Day celebration.

raise the “steaks”for Fath er’s Day!

Photos and recipes courtesy of Tyson Foods, Inc.

6


Grilled Italian Star Ranch Angus Beef RibeyesPrep: 10 minutes Cook: 20 minutes • Serves: 4

Italian rub4 garlic cloves, minced¼ cup chopped fresh oregano or

1 tablespoon dried oregano1 tablespoon lemon zest 1 teaspoon ground black pepper2 Star Ranch Angus Beef Ribeye Steaks,

cut 1½ inches thick

1. Prepare outdoor grill for direct grilling over medium heat. Combine rub ingredients; press evenly onto steaks.

2. Place steaks on hot grill rack; cover and cook 16 minutes or until internal temperature reaches 140°F for medium-rare, turning once.

3. Transfer steaks to cutting board; tent loosely with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10°F upon standing.)

4. Slice steak against the grain into thick slices. Sprinkle with salt, if desired.


Chef Tip Serving suggestion: Grilled corn-on-the-cob and tri-colored pepper skewers.

New York Strip Steaks With Smoky Bacon and Tomato JamPrep: 15 minutesCook: 10 minutes • Serves: 4

5 strips of thick sliced bacon, cut into ½-inch pieces

1 large sweet onion, cut into ½-inch pieces

Malt vinegar2 cups chopped tomatoes1 tablespoon brown sugar4 Star Ranch Angus NY Strip Steaks

(about 16 ounces each)½ teaspoon salt½ teaspoon ground black pepper

1. Prepare outdoor grill for direct grilling over high heat. In large skillet, cook bacon over medium-high heat 3 minutes, stirring

occasionally. Add onion and cook 6 minutes or until bacon is crispy and onions begin to brown around the edges, stirring occasionally. Add malt vinegar to deglaze the pan, stirring the browned bits up from the bottom with a wooden spoon. Add tomatoes and sugar; reduce heat to low. Cook 4 minutes, stirring occasionally. Transfer half the bacon mixture to a blender; purée on high until smooth.

2. Sprinkle steaks with salt and pepper. Place steaks on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 140°F for medium-rare, turning once.

3. To serve, top steaks with puréed mixture and bacon mixture.


Top Sirloin Steak Top sirloin steak is a versatile, tender and juicy cut. It has a robust, melt-in-your-mouth fl avor and is also great when marinated, creating a

perfectly tender, fl avorful steak.

Beef Ribeye Steak Spice up dad’s beef experience with ribeye steak, an incredibly tender cut that comes

from the center of the prime rib. Known for its high degree of marbling (added fl avor from fat), ribeye makes a great contender for slow

cooking, roasting and grilling.

T-Bone SteakThis classic steak selection has a large

t-shaped bone separating the steak from the tenderloin that enhances its hearty fl avor.

Thick, juicy and well-marbled, T-Bones are excellent when grilled or broiled.

NY Strip SteakOne of America’s most popular steaks,

New York Strip is cut from the front of the loin and is packed with fl avor and remarkable

tenderness. These meaty, lean steaks are juicy and perfect for marinating.

Beef Cuts



Seasonal saladsShowcase the season’s bounty of bright, fresh produce in simple summer salads. Customize your salads to include a combination of your favorite leafy greens, vibrant veggies and fruits, protein-packed ingredients and crunchy toppings complemented by something smooth and creamy. Follow our recipes to create summer salads that are perfect for cookouts, family dinners and easy-to-prep meal solutions all summer long.

8


Chicken & Blueberry Salad with Creamy Lemon Poppy Seed DressingPrep: 20 minutes Grill: 10 minutes • Serves: 4

½ cup olive oil mayonnaise2 tablespoons fresh lemon juice2 teaspoons lemon zest1 tablespoon plus 1 teaspoon sugar2 teaspoons poppy seeds¼ teaspoon salt2 tablespoons low fat milk½ cup sliced almonds4 boneless, skinless chicken breasts

(about 1 pound)1 teaspoon garlic and herb

all-purpose seasoning3 romaine hearts, chopped

(about 12 cups)1 medium avocado, peeled, pitted

and diced½ small red onion, thinly sliced1 cup fresh blueberries

1. In medium bowl, stir mayonnaise, lemon juice and zest, sugar, poppy seeds and salt; stir in milk, cover and refrigerate.

2. In large skillet, toast almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.

3. Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle chicken with seasoning and place on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°F, turning once; transfer to cutting board and slice.

4. Divide romaine, avocado, onion, blueberries, almonds and chicken over 4 plates; serve with dressing.


Mediterranean Chickpea & Olive SaladPrep: 20 minutes plus standingServes: 8

1 anchovy fi llet, drained and fi nely chopped

1 garlic clove, minced½ medium shallot, fi nely chopped

(about 1 tablespoon)3 tablespoons extra virgin olive oil2 tablespoons fresh lemon juice8 teaspoon salt5 ounces drained pitted black olives

(about 1 cup)2 cans (15 ounces each) garbanzo beans

(chickpeas), rinsed and drained

¼ medium onion, thinly sliced (about ¾ cup)

1 cup halved cherry tomatoes½ cup drained and sliced roasted

red peppers¼ cup loosely packed torn fresh basil

leaves plus additional sprigs for garnish2 teaspoons fresh thyme leaves

In large bowl, whisk together anchovy, garlic, shallot, oil, lemon juice and salt. Add remaining ingredients and toss to combine. Let stand at least 15 minutes before serving. If not serving right away, cover and refrigerate up to 1 day in advance. Serve garnished with basil sprigs. Makes about 6 cups.


Salads come in numerous sizes and fl avor profi les and are an excellent way to eat healthily. If you’re bored of the same uninteresting ingredient combinations, use our fresh and fl avorful ideas that go beyond the standard staples to take your salads to the next level.

MIX YOUR GREENSInstead of basic iceberg lettuce, consider starting with diff erent green bases. Baby spinach is a nutrient-rich superfood with a tender texture and sweet taste. Endive and arugula are more delicate options that can be mixed with other greens to add sweet, herbaceous notes and a slight crunch. Other nourishing greens include kale, watercress, chicories, escarole and Napa cabbage.

PUMP UP THE PROTEIN Protein makes salads heartier, keeping you more full and satisfi ed throughout the day. Grilled chicken, pork tenderloin, shrimp, salmon, beans, tofu, lentils and hard-cooked eggs are all excellent choices. To add extra fl avor, enhance your protein with enticing marinades like curry yogurt, cilantro-lime or a coconut-pineapple juice mixture.

IT’S CRUNCH TIMEBring excitement to your salad with interesting textures. For a healthful crunch, incorporate components like sunfl ower seeds, pistachios, chopped walnuts, almond slivers or crispy wonton noodles. If you’re looking for more creamy elements, toss in avocados or hummus or light cheeses such as feta, blue cheese or goat cheese.

Enhance Your Seasonal SaladsSalads come in numerous sizes and fl avor profi les and are an excellent way to eat healthily. If you’re bored of the same uninteresting ingredient combinations, use our fresh and fl avorful ideas that go beyond the standard staples to take your salads to the next level.

MIX YOUR GREENSInstead of basic iceberg lettuce, consider starting with diff erent green bases. Baby spinach is a nutrient-rich superfood with a tender texture and sweet taste. Endive and arugula are more delicate options that can be mixed with other greens to add sweet, herbaceous notes and a slight crunch. Other nourishing greens include kale, watercress, chicories, escarole and Napa cabbage.

PUMP UP THE PROTEIN Protein makes salads heartier, keeping you more full and satisfi ed throughout the day. Grilled chicken, pork tenderloin, shrimp, salmon, beans, tofu, lentils and hard-cooked eggs are all excellent choices. To add extra fl avor, enhance your protein with enticing marinades like curry yogurt, cilantro-lime or a coconut-pineapple juice mixture.

IT’S CRUNCH TIMEBring excitement to your salad with interesting textures. For a healthful crunch, incorporate components like sunfl ower seeds, pistachios, chopped walnuts, almond slivers or crispy wonton noodles. If you’re looking for more creamy elements, toss in avocados or hummus or light cheeses such as feta, blue cheese or goat cheese.

Enhance Your Seasonal Salads



Strawberry-Kiwi MargaritaPrep: 10 minutesServes: 4

Kosher salt Lime wedges Ice6 ounces (w cup) gold or silver tequila2 ounces (¼ cup) orange-fl avored

liqueur such as Cointreau, Grand Marnier or triple sec

3 cups sliced fresh strawberries1 cup chopped peeled kiwi plus

additional for garnish¼ cup fresh lime juice¼ cup granulated sugar

1. Spread salt on plate. Run lime wedges around rims of 4 margarita glasses to dampen; dip rim of glasses into salt to coat. Add ice to glasses.

2. Add tequila, orange-fl avored liqueur, strawberries, kiwi, lime juice and sugar to blender; purée on high speed until smooth. Pour margarita into prepared glasses; garnish each with kiwi, if desired.

refreshing

for th e grown-ups...

Flavor-fi lled, thirst-quenching drinks are a summertime must-have. Enjoy a refreshing, eff ervescent adult libation packed with the sweet tastes of summer featuring two seasonal gems – strawberries and kiwi. Help the kids cool down in style by creating a Fourth of July beverage that’s patriotic, fl avorful and kid-friendly!

Cool-Downs

Watch the how-to video: rednersmarkets.com

10


Fourth of July Layered Mocktail• Add ice to 16-ounce glass.

• Pour 4 ounces (½ cup) grenadine into the glass to create the red layer.

• Slowly pour 4 ounces Gatorade® Frost Glacier Cherry into the glass to create the white layer.

• Slowly pour 4 ounces Powerade Zero® Mixed Berry into the glass to create the blue layer.

Red, White & Blue Ice Cubes• Fill each ice cube mold in an ice cube tray 3 full with Gatorade Fruit Punch

to create the red layer; freeze 3 hours.

• Pour Gatorade Frost Glacier Cherry over the frozen red layer to fi ll ice cube molds e full; freeze 3 hours.

• Pour Gatorade Cool Blue over the frozen white layer; freeze 3 hours.

• Serve in a clear-colored glass with club soda.

for th e kids...



summer sides

Satisfying

These satisfying summer sides are sure to steal the spotlight of your summer feast. They each highlight an array of fresh, vibrant produce paired with intriguing crunchy elements and light dressings for an excellent balance of fl avors.

FreshCorn, Basil and Bell Pepper Salad

Cauliflower “Rice”Tabbouleh Salad

12


A lower carb, gluten- free, veggie-packed twist

on traditional tabbouleh salad.

A lightl y dressed slaw th at can be

made up to a day in advance for your

summer picnic or barbecue party.

Sweet corn, fresh basil and bell pepper pair perfectl y in th is summery salad th at can also be served wi� tortilla chips.

Crunchy Broccoli and Apple Slaw

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Crunchy Broccoli and Apple Slaw



Crunchy Broccoli and Apple SlawPrep: 15 minutes plus chillingServes: 10

2 tablespoons white wine vinegar1 tablespoon fi nely chopped shallot1 tablespoon pure honey1 tablespoon stone ground mustard¼ teaspoon salt8 teaspoon fresh ground black pepper¼ cup extra virgin olive oil2 packages (12 ounces each)

broccoli slaw1 Gala apple, halved, cored and sliced¾ cup golden raisins¾ cup unsalted sunfl ower seeds

In medium bowl, whisk vinegar, shallot, honey, mustard, salt and pepper; whisking constantly, slowly drizzle in oil until emulsifi ed. Fold in broccoli slaw, apple, raisins and sunfl ower seeds; cover and refrigerate at least 1 or up to 4 hours before serving. Makes about 8 cups.

Approximate nutritional values per serving (¾ cup): 170 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 100mg Sodium, 17g Carbohydrates, 3g Fiber, 3g Protein

Caulifl ower “Rice” Tabbouleh SaladPrep: 25 minutes plus chillingServes: 4

1 package (12 ounces) fresh caulifl ower rice

3 tablespoons olive oil1 garlic clove, minced¼ cup fresh lemon juice½ teaspoon salt¼ teaspoon fresh ground black pepper½ cup fi nely chopped seedless cucumber½ cup halved cherry tomatoes¼ cup fi nely chopped curly parsley3 tablespoons sliced green onions

1. In food processor, pulse caulifl ower until it resembles fi ne granules.

2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add garlic and caulifl ower; cook 5 minutes until tender, stirring occasionally. Remove from heat; let cool.

3. In large bowl, whisk lemon juice, salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsifi ed. Fold in cucumber, tomatoes, parsley, green onions and caulifl ower; cover and refrigerate at least 30 minutes or up to 4 hours before serving. Makes about 3 cups.


Fresh Corn, Basil and Bell Pepper SaladPrep: 20 minutes • Serves: 4

3 tablespoons olive oil2 tablespoons apple cider vinegar½ teaspoon salt½ teaspoon fresh ground black pepper5 ears fresh sweet corn, husks and

silks removed, kernels cut from cobs (about 3 cups)

½ cup diced red bell pepper3 cup thinly sliced fresh basil2 tablespoons fi nely chopped red onion

In medium bowl, whisk oil, vinegar, salt and black pepper; fold in corn, bell pepper, basil and onion. Makes about 3½ cups.


Chef TipSalad can also be prepared and refrigerated up to 1 day in advance; fold in basil just before serving.

14


Ricotta & macerated berries

Aged gouda & blueberries

Cheddar & strawberries

Wine-soaked, washed-rind cheese & blackberries

Soft-ripened cheese topped with raspberries & raspberry balsamic glaze

Savor the best of the summer season with this colorful Wisconsin cheeseboard. Sweet berries and fresh, creamy Wisconsin cheeses are the perfect pairing!

Ingredients: 1 cup quartered fresh strawberries 3/4 cup fresh raspberries 3/4 cup fresh blackberries 2 to 4 tablespoons sugar 2 teaspoons lemon juice Whole milk Wisconsin ricotta cheese (15 ounces) Store-bought biscotti

Directions: Combine the berries, sugar and lemon juice in a small bowl; let stand at room temperature for 30 minutes. Spoon three-quarters of the ricotta into a serving bowl, and spread the remaining ricotta on the biscotti; top cheese with berries and juice.

Macerated Berries and Wisconsin Ricotta Biscotti

WisconsinCheese.com© 2019 Dairy Farmers of Wisconsin

Summer’s Very Best CHEESEBOARD


for father’s day summer sides - redner's markets · 2020-06-06 · they’re rich in...

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