Feeds:
Posts
Comments

Archive for the ‘Side dishes’ 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.

Advertisements

Read Full Post »

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

Ingredients:

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!

Read Full Post »

These appealing “mini-cabbages” are at the top of our list of favorite veggies.  If you’re looking for big flavor in a small package, Zupan’s always has a fresh crop of Brussels sprouts to choose from for your holiday cooking needs.  They’ll bring color to your table and delight to your palate.
(more…)

Read Full Post »

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

Read Full Post »

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.

(more…)

Read Full Post »

Apples mean fall is here, and fall means the holidays are coming. Why not celebrate in the meantime with some Apple Currant Challah? Baking this delightful holiday snack is a great excuse to spend your time indoors, away from the erratic rains. And it’s one of Zupan’s favorite fall recipes!

(more…)

Read Full Post »

Zupan’s store experts are all well-trained and passionate about what they do. Furthermore, they have their own personal backgrounds that make them who they are—both in and out of the store. Marie, our Belmont Seafood Expert, shares her story.

(more…)

Read Full Post »

Older Posts »

%d bloggers like this: