Here are three great recipes to get us all through a busy week and weekend.
If you’re entertaining guests for dinner, I highly recommend serving Pasta with Tomatoes & Brie; it’s a fabulous side dish to anything grilled. It is AWESOME, but it’s on the rich side. But you’re in the mood for something rich (nothing wrong with that), serve it as a main course with some good quality bread (like the sale Ecce Panis Multigrain Boule, yum). Look for sale Sendik’s Pasta, stem tomatoes, and Sendik’s brie. Here’s the recipe:
FARFALLE WITH TOMATOES, BRIE & BASIL
Serves: 4-5 as a side dish; easily doubled for a main course
Source: The Silver Palate Cookbook, by J. Rosso & S. Lukins, Copyright 1979; p.79
2 large, ripe tomatoes, cored and diced into ½” cubes (Stem tomatoes are on sale)
½ lb. brie, rind removed, torn into bite sized pieces (Sendik’s Brie is on sale; *see notes*)
½ c. cleaned fresh basil leaves, cut into thin strips, plus additional sprigs for garnish if desired
2 cloves garlic, peeled and minced
½ c. good quality olive oil
Salt and freshly ground black pepper
¾ lb. linguine (Sendik’s Pastas are on sale)
Freshly grated Parmesan cheese for serving
Combine the tomatoes (and any juices), brie, basil, garlic, olive oil, and salt and pepper to taste in a large serving bowl. Prepare at least two hours ahead of serving time and set aside, covered, at room temperature.
Bring a large pot of water to boil and add ½ tablespoon olive oil and 1 teaspoon of salt. Add the pasta and boil until tender but still firm, 8 – 10 minutes.
Drain the pasta and immediately toss it with the tomato mixture, stirring and tossing until the heat from the pasta melts the cheese. Garnish with additional basil sprigs and serve at once, passing the pepper mill and the grated Parmesan cheese if desired.
(*notes*): Removing the rind from such gooey brie can be tricky. The experts in the cheese department gave me a great tip: run a serrated (or filet) knife under super hot water, then run the knife horizontally just under the rind — works like a charm.
Moving on … value packs of Sendik’s Natural Boneless Pork Chops are a total bargain this week, wow. So are yellow onions and good quality barrel aged Mt. Vikos Feta. Use all three sale ingredients to make these Pork Chops with Caramelized Onions, Tomatoes, and Feta. The original recipe calls for grape tomatoes, but you could swap in chopped sale stem tomatoes if you like.
Finally, Roasted Salmon with Lemon Caper Sauce makes great use of the sale Faroe Island Fillets that are on special on Tuesdays throughout the 7 Days, 7 Ways sale; lemons are also on sale. This dish is outstanding with Parmesan Risotto (you’ll find the recipe on the same page as the salmon) or any other type of rice pilaf. Enjoy!
Have a great week. : )
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
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