Kimchi

An oriental marinated Cabbage (Nappa) that is highly seasoned with Vinegar, Garlic, Hot Peppers and other spices. Usually found in the Produce Department it must be refrigerated. Since it ferments while in the jar, be sure to open the jar over a bowl or the sink as there is pressure created during the fermentation process that causes the juice to overflow.

An easy way to enjoy Kimchi is as a relish, drained, & presented in bowls or on a platter; their and season meats or stews with Kimchi. One such way is described by the Kimchi Baked Chicken .

ENJOY!

l Bunch Fresh Broccoli

Large Clove Garlic, peeled and minced

1 Tablespoon Lemon Juice

1/4 Teaspoon Dry Mustard

¼  Teaspoon Salt

Dash Fresh Ground Pepper

1 Egg

3 Tablespoon White Wine Vinegar

½ Cup Olive Oil or Vegetable Oil

1/3 Parmesan Cheese

Wash Broccoli thoroughly and trim. Cut into separate or florets. In medium size saucepan, bring 1 inch water to a boil. Add Broccoli, cover and return to boil for 2-3 minutes, or until crisp tender. Drain immediately into a colander and cool and refresh under cold, running water. In a salad bowl, combine garlic, lemon mustard, salt, pepper, egg, vinegar, oil & Parmesan cheese.

With a fork, stir until well blended. Add broccoli and toss gently but thoroughly with dressing. Cover and refrigerate until ready to serve. Exciting and unusual salad idea .

Special note: Fresh Broccoli is a “super-star" vegetable with No cholesterol low in calories and sodium, high in dietary fiber, extremely rich in Vitamin A Beta Carotena, Vitamin C, high in iron, calcium and potassium. Also is a cruciferous vegetable and helps reduce the risk of cancer. A true Super Star!

Enjoy!

Ingredients:

3 Teaspoons Butter or Margarine

Juice of One Lemon

1/3 Cup White Wine (cooking Wine is fine)

1/2 Teaspoon Salt

1 Teaspoon Sugar (or one packet equal)

1/2 Teaspoon Arrowroot or Cornstarch dissolved in 2 Tablespoons Hot Water

1 Teaspoon Fresh Dill (chapped fine) (or 1/2 teaspoon dried)

In a Saute pan or skillet, melt butter or margarine under medium heat. Just when it begins to bubble, add Lemon, White Wine, Salt and Sugar and stir till blended and Sugar is dissolved. Add Arrowroot or Cornstarch solution to the same and stir till the sauce thickens and adheres to the spoon. Add Dill at last moment for best flavor. Stir and serve. A delightfully light sauce, which can be served over Veal or Chicken and especially Green Vegetables such as Asparagus, Broccoli, Green Beans or Leeks.

Enjoy!

Italian Omelet

Ingredients:

Zucchini diced

Yellow Squash diced

 Red Onion diced

Garlic Fine chopped Oregano pinch

Basil pinch (Fresh Basil Storage and Selection Tips)

Thyme pinch

Parsley pinch

Cheese- Grated Mozzarella & Parmesan

Sauté vegetables and herbs until tender, add 3 whipped eggs, stir until fully cooked, add cheeses on top.

Pair with Italian Home Fries and ENJOY!

3 6" Corn Tortillas

2 tbsp. Raspberry Vinegar

4 Oranges

1 Sliced California Avocado

4 Grapefruits .

2 tbsp. Honey

Cut tortillas in half and slice into very thin strips. Bake the strips by placing on a cookie sheet and baking in a preheated 325 degree oven for 7 -8 minutes. Grate the oranges to obtain 2 teaspoons of rind for each serving.

 Peel oranges and grapefruits, section and seed. In a large bowl, mix honey, raspberry vinegar, orange and grapefruit sections. Add orange rinds and tortilla strips. Top with avocado slices. Serves 6.

ENJOY!

Belgium Endive is one of the most prized vegetables in the world today and extremely versatile. Spear shaped, each endive has many long, narrow leaves that can accent a plate or salad as a garnish or can be stuffed with any creative mixture as a unique appetizer.

A member of the chicory family, it is slightly bitter and offers a nice Contrast to sweet cream cheese or butter lettuces. One of our most favorite preparations is as a cooked, braised or steamed vegetable with a light sauce as shown below.

INGREDIENTS:

6 Heads Belgium Endive, core end removed

l Cup Chicken stock or broth (canned is fine)

l Cup Dry White Wine

 l Tsp. Sugar

2 Tbs. Butter or Margarine

Salt and Pepper (to taste)

In a skillet or fry pan, heat chicken broth with wine and sugar over low heat. Add endives whole or cut in half lengthwise. Bring to a boil, then cover and simmer for 10 to 15 minutes or until paring knife pierces easily. Place on a serving platter and top with a white sauce or margarine. Salt and pepper to taste. Serves 4 -6.

ENJOY!

“Makes cauliflower taste like shrimp.” Hard to believe but true! Fresh cauliflower florettes dipped in a great seafood cocktail sauce makes cauliflower taste like shrimp. Here’s how:

Pour ketchup into a mixing bowl. Take freshly prepared grated horseradish or prepared horseradish from the dairy case and mix with ketchup. Add the juice of ½ lemon. Add Worcestershire and Tabasco if desired. Mix thoroughly and serve with cauliflower florettes.

Ingredients:

Cauliflower Florettes

1 large bottle or 2 small bottles of ketchup

½ jar to 1 full jar prepared horseradish

Juice of 1/2 lemon

1 Teaspoon Tabasco (optional)

1 Teaspoon Worcestershire (optional)

Remember, Produce Comer recipes emphasize experimentation and creativity. Add to or take away, and see what tastes best to you.

Enjoy!

OSO Sweet Onions are grown exclusively in the higher foothills of the Andes Mountains in Chile, South America where the unique seed variety, rich volcanic soil, pure water, hot days and cold nights combine to produce the worlds highest sugar content onion.

Unlike most other sweet onions, OSO Sweets have a pleasant onion fragrance versus on onion smell and hold up during cooking. All OSO Sweets are highly digestible and produce no tears...truly, the miracle onion. For the holidays, try this simple, yet delicious presentation:

Ingredients:

1 Large OSO Sweet Onion, peeled and cut into chunks or slices 1 Green Bell Pepper, cut into chunks or slices 1 Red Sweet Bell Pepper, cut into chunks or slices

1 Tablespoon Olive Oil

1 Clove Crushed Garlic

2 Tablespoons Fresh Chopped Dill Or 1Teaspoon Dry Dill

Salt & Pepper

Instructions: Heat oil over medium heat, and sauté crushed minced garlic. Then add all peppers and OSO Sweets and stirfry or sauté until the vegetables begin to get limp, but still crunchy. (Hint: microwave the peppers and onions on high heat in a covered container with a little water for 2-3 minutes to soften. Then, drain and add to skillet.)

Season to taste with salt and pepper. Add dill, toss and serve as a side dish or as a topping over hamburger, ground steak, regular steak, rice or noodles. Serves 4-6 as a side dish.

ENJOY!

A fabulous Mediterranean style Salad combining the unique flavors of Clementine Spanish Seedless Tangerines, Licorice flavor Fennel and Sweet Onions with Walnuts. Truly, a wonderful and refreshing Salad.

Ingredients:

8-10 Juicy Spanish Clementine Tangerines

2 Fennel Bulbs

1 Large OSO Sweet Onion (or Vidalia)

1 Tablespoon Balsamic Vinegar

4 Tablespoons Olive Oil

3 or 4 Twists of Black Pepper

4 Walnuts, Shelled and coarsely chopped

Peel the Clementines and cut them Crosswise into slices less than 1/2" thick and arrange them on a large serving platter. Trim the Fennel (sweet anise) bulbs and slice thinly crosswise. Array the Fennel over Clementines. Thinly slice OSO Sweet Onions over Fennel. Mix the Oil and Balsamic Vinegar and drizzle over the oranges, Fennel and sweet onions and Season with Pepper. Sprinkle Walnut Pieces over Salad & Serve. Serves 4 to 6.

ENJOY!

Everybody loves French Fries, but not everyone loves the fat. This recipe allows you to fully enjoy tasty crisp fries with NO fat.

Preheat Oven to 400, cut your favorite Potatoes (Idaho’s do best) into the strips you want (steak fries, shoestrings, ect.) Spray a cookie sheet with NO FAT Vegetable spray (like Pam).

Lay the fries on the pan and spray lightly the fries. Season with any dried herbs, salt, pepper, poultry Seasoning or other spices you want to experiment with (Cayenne if you want them hot). Bake, uncovered for about 20 minutes or till a toothpick pierces the, potato easily.

 Place under the broiler for 1-2 minutes to “finish" them off for extra crispness. Wow! What a wonderful fry & No fat!

ENJOY!