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Archive for the ‘Salad’ Category

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
Ingredients:
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

Directions:
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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We have an abundance of fresh heirloom tomatoes in our stores right now.  Not only are their colors beautiful to look at, they’re also good for you.  If you’re looking for a way to keep your 2012 resolution of eating more veggies, we have the perfect recipe for you. 

Heirloom Tomato Salad
Serves 6 to 8

8-10 Heirloom tomatoes
2 cloves garlic, finely minced
1/4 C diced sweet onion or purple onion
1 T chopped fresh parsley
1 T chopped fresh basil
2 T red wine vinegar
3 T extra virgin olive oil
1/2 to 1 t salt, or to taste
1/4 t fresh ground pepper

To prepare, cut cores from tomatoes, then slice each tomato into 8 to 10 wedges.  Combine with remaining ingredients in a large bowl, then toss to blend well. Cover and refrigerate for at least 1 hour before serving.  Serve on salad greens if desired.

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Fresh apple slices and Fresh Express coleslaw are perfect partners.  With a freshly-whisked dressing, this hearty coleslaw will leave you craving more. 

Apple Coleslaw

Serves 6

Ingredients:
1 pkg Fresh Express Angel Hair Coleslaw
1 C green apples, chopped
1 stalk celery, chopped
1 carrot, grated
1 medium red onion, thinly sliced
1/2 C sour cream
1/4 C mayonnaise
3/4 t. celery salt

To make the dressing, combine sour cream, mayonnaise, and salt.  Whisk until smooth, let sit for 10 minutes.  Place coleslaw, apples, and veggies in a large salad bowl.  Toss with dressing and serve.

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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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This week, we had the pleasure of getting to know Suki, our knowledgeable Salad Expert at the Burnside store. She provided us with some great insights into her experience at Zupan’s Markets.

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If you’ve wandered into the deli portion of our Burnside location,  you’ve likely seen the array of specialty soups made daily by our resident soup queen, Kate.  We talked to Kate this week to get some of her secrets on what makes her soups special and how you, our readers, can make some awesome soups at home with Zupan’s salads as the base!

Zupan’s:  What’s your cooking background?

Kate:  I never went to school to learn how to cook but I’ve been cooking for a living for the last 8 years.  I worked at a retirement center for 3 years and at lots of pizza places and just kept getting opportunities to learn.  I had a lot of bosses nicely tell me that my food looked awful and it was time to start over.  So really, I’ve just learned from my mistakes along the way.  I didn’t get any of my talent from my mom, like some people might think.  Instead, my mom now asks me where and how I got my skill.   

Zupan’s:  Is soup your specialty?

Kate:  I like to cook a lot of different things, but yeah, soup is my specialty. 

Zupan’s:  What are some of your secret soup making tips?

Kate:  Horseradish and a horseradish blend is your friend.  I add it to almost every soup. 
Don’t put a lid on soaking beans.  They’ll expand and it can be extremely messy to clean up.

Zupan’s:  Can you share some soup ideas for our readers to make at home?

Kate:  I have some great “cheat” ideas that will help cut cooking time in half at home.  They all include buying some of our salads at Zupan’s, and using them as a base for whatever soup you want.  These salads are found at all 3 of our stores.

1) Beet & pepper salad:  Buying this and making a borscht out of it is a great idea – the beets are already cooked for you!
2) Sweet curry couscous salad:  This is a great base for a vegetarian soup or you could easily add chicken to it for a flavorful meal.
3) Curry tofu with rice salad:  All you need to do is add some broth to this salad and you’re done!
4) Five bean salad:  This is a great base for chili or a bean & bacon soup.  The beans are already cooked and seasoned for you!

If Kate has got your stomach rumbling, what are you waiting for?  Stop in and try some of her creations and you’ll see why she’s the queen of all things soup.  Or, pick up one of our fresh-made salads as a soup base and see if you can channel your inner soup goddess to make a memorable homemade soup.

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If you’re running low on time or simply just aren’t in the mood to cook something fancy, stop by the Zupan’s deli and grab a fresh-made roasted chicken. The meat is juicy and tender and makes for a simple dinner at the end of a long day.  The best part about it?  Your leftover roasted chicken can be made into an awesome lunch the next day!  We have 2 awesome variations on chicken salad to share with you this week.  They’ll leave your mouth watering!

  

Italian Chicken Salad
Yield 4 servings

Ingredients:

For the dressing:

1 T olive oil
1 T fresh lemon juice
1 T red wine vinegar
2 small gloves of garlic, chopped
1/2 t sugar
1/4 t freshly ground black pepper
1/8 t salt

For the salad:

3 C cubed roasted chicken breast
1 C finely chopped red bell pepper
1 T dried parsley flakes
1 t dried oregano
1/2 t dried basil
1/4 C pitted ripe olive slices
1 (14-ounce) can quartered artichoke hearts, drained

Preparation:

1)  To prepare the dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk.   Add 1 t of olive oil to a small skillet and sauté red bell pepper until tender; about 8 minutes.  When the peppers begin to soften, add the quartered artichoke hearts.  Remove from skillet after 8 minutes and let cool.
 
2) To prepare the salad, place chicken in a large bowl. Pour dressing over chicken and add the oregano, parsley, and basil.  Stir to combine.  Add the artichoke hearts, red peppers, and olives to the chicken mixture and combine.
 
3)  Serve the chicken salad on fresh ciabatta rolls, lettuce, or your favorite bread. 
Roast Chicken and Yellow Pepper Salad
Yields: 4 servings

Ingredients:

2 lemons
2 C small shreds skinless roast chicken
2 yellow bell peppers, cut into 3/4-inch cubes
7 oz. or 1 1/2 C Parmigiano-Reggiano cheese, cut into 1/8 inch-thick shards
3 T extra-virgin olive oil
3 T fresh marjoram leaves
Fine sea salt
Freshly ground black pepper
Preparation:

1) Using a sharp paring knife, trim off the top and bottom of the lemons.  Stand fruit on end and carefully cut the peel and white pith from flesh, following curve of fruit from top to bottom.  Trim away any remaining pith.  Cut each section away from membranes, cutting as close to the membranes as you can, then cut fruit pieces in half crosswise and place in a large bowl.

2) Add chicken, bell peppers, and cheese to the bowl.  Add oil, marjoram leaves, and 1 t salt, then toss to combine.  Season to taste with black pepper and more salt, if desired.

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