Archive for the ‘Appetizers’ Category

Winning recipes pictured. Starting in the top left and moving clockwise: Bernard (Lake Grove), Kim (Macadam),  Eli (Burnside), Robin (Belmont)

Winning recipes pictured. Starting in the top left and moving clockwise: Bernard (Lake Grove), Kim (Macadam), Eli (Burnside), Robin (Belmont)

Did you know it’s estimated that 8 million pounds of guacamole is consumed during the Super Bowl? With that much green goodness being smashed up, Zupan’s Markets decided to hold a competition this week among its store associates for the best recipe. With 32 different entries the decision was a hard one for store associates, who were the judges. Unique ingredients included pomegranate seeds, bacon and curry. But in the end there could only be one champion per store.


Below we have included the 4 winning recipes for you to try. Have a guacamole secret of your own? Share it with us!

Lake Grove Champion – Bernard, Produce
4 avocados
1 lime
6 garlic cloves
1/2 cup cilantro
1 sweet onion
2 jalapenos
1 container pico de gallo
salt and pepper to taste

Macadam Champion, Kim, Service Deli
1 jalapeno, diced
4 oz green chiles
6 avocados
6 green onions, chopped
2 oz lemon grass, chopped
Juice from 1 lemon
1 tomato, chopped
4 T chopped garlic
1 T pepper
1 T smoked sea salt
4 T cilantro, chopped

Burnside Champion, Eli, Meat
Jícama Classic Guacamole
5 avocados
2 shallots
1 large lime
¼ lb jícama
1 T sea salt
1 t granulated garlic
1 t black pepper
1 bunch greek oregano, chopped

Belmont Champion, Robin, Service Deli
6 avocados
Juice from 5 limes
1/3 c sour cream
2 t salt
2 t cumin
1 t dry oregano
4 roasted jalapenos
2 t granulated garlic
1/4 t red pepper flakes
Smash with whisk

Top with roasted corn, four roasted, peeled & chopped poblano chiles, crumbled queso fresco, chopped cilantro and a squeeze of lime.


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For many of you, some early memories of your mom involve seeing her hands in the rich, earthy soil, helping cultivate delicious fruits & veggies for your dinner table.  If she’s one that loves gardening and appreciates the simplicity and wholeness of fresh food, we’ve got a simple, yet stunning fresh salad that is sure to leave a big impact.  Her taste buds will sing for joy and she might even want seconds. 

Heirloom Caprese with Arugula & Walnut Pesto
*recipe courtesy of Executive Chef Katherine Haycox-Case
3 Heirloom Tomatoes – remove brown stem with a jagged edged strawberry huller and slice 1/8″ to 1/4″ thick (choose different colors for a visual treat!)
1 Mozzarella Ovoline – sliced 1/8″ thick top to bottom
1 8 oz. container AG Ferrari Arugula Walnut Pesto
2 T Extra Virgin Olive Oil
1/2 t Maldon’s Smoked Sea Salt

1) Layer tomatoes and ovoline onto a white platter or onto individual salad plates.  You can lay down a bed of fresh arugula first if you want some greens in there!
2)  Spoon pesto directly onto plate.  Drizzle EVOO over tomatoes.
3) Sprinkle Maldon onto tomatoes and serve.

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If you’re looking for a way to wow the guests at your Superbowl party this weekend, we have the answer: fresh, handmade sausages from our meat counter.  We have so many amazing options, you might just have to get some of each. 

We’ve picked some of our top favorites to highlight:

– Chicken Sundried Tomato and Basil: Try it on a homemade pizza!
– Pork Beer Bratwurst: Grill ’em up & serve with your favorite bun!
– Chicken Apple: Grill ’em then top with a Dijon sauce!

So whether your game day consists of a big party or just you and a buddy hanging out, we’re sure these sausages are touchdown-worthy.

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This week, we talked with Susan, cheesemonger at our Burnside location, about what cheese she thinks is a must-have for this holiday season.   Her answer is simple: “Since everyone is (or should be) drinking sparkling wine this season, I vote for Cremeux de Bourgogne — a rich, triple creme from Burgundy with a hint of lemon.  It’s great on Fruit Nut Crostini too.”
We agree, Susan.  There really isn’t anything like this cheese.  It’s distinct flavor is the perfect way to wow your guests.  

Other must haves?  Pick up some herb encrusted brie (to die for!) or the always delicious Beecher’s Flagship Handmade cheese.

Whatever you pick, we wish you the most wonderful holiday season ever, filled with much laughter, many memories, and love. 

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Looking for the perfect appetizer to bring to that family get together for Christmas?  These little mushrooms are filled with oozy blue cheese and are the ideal dish for any holiday meal.   If you don’t like stronger cheese, you can use ricotta or feta instead. 

Blue Cheese & Herb Stuffed Mushrooms

Serves 6


8 medium-sized white button mushrooms
1 T breadcrumbs, and extra for sprinkling
1/4 C crumbled blue cheese
T finely chopped parsley

1.  Preheat your oven to 375 degrees.   In a bowl, add the blue cheese and form into a paste using the back of a spoon.  Fold in the parsley and breadcrumbs.

2. Discard the mushroom stems and bake the mushrooms for 10 minutes.  Remove from the oven and fill each mushroom with a small spoonful of blue cheese mixture as soon as they’re cool enough to handle.  Top with some extra breadcrumbs.  Bake until the cheese just starts to melt (5 minutes) and leave to broil for about 2 minutes or until the filling turns golden brown.

3. Remove from the heat and serve.  Enjoy!

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Katherine, our Executive Chef, features a complete gourmet meal consisting of Mac & Cheese, Caesar Salad, and Zucchini & Corn Fritters. Enjoy! (more…)

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We are proud to host our annual holiday event, The Taste of Zupan’s. Join us on Saturday, November 5th, at the Heathman Hotel from 10:30am-3pm.


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