food

Festividades sin estrés

Frankie te ayuda a comprar para estar organizado, bien alimentado, y menos estresado durante las fiestas.

food

Festividades sin estrés

Frankie te ayuda a comprar para estar organizado, bien alimentado, y menos estresado durante las fiestas.

Supplies

  • 1 pound thick cut bacon
  • 2 cups arugula
  • 1/2 cup Great Value Mayonnaise
  • 3 tablespoons sun-dried tomatoes (packed in oil), finely chopped
  • 1 tsp minced rosemary
  • 1/2 tsp Great Value Organic Dijon Mustard
  • 8 slices Freshness Guaranteed Toasting Bread

Pasos

  1. Preheat the oven to 400 degrees F. Arrange the bacon on a baking sheet and bake for 20-25 minutes until crisp. Reserve bacon fat for future recipes.
  2. Add the mayonnaise, sun dried tomatoes, rosemary, and mustard into a bowl and stir well to combine.
  3. Toast the bread on a clean baking sheet in the oven for 5 minutes.
  4. To assemble: spread 2 tablespoons of the sun dried tomato mayo on each of 4 slices of bread. Top with 2 1/2 pieces of bacon, 1/2 cup arugula and remaining slices of bread.

Supplies

Soup

  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 apple, peeled and diced
  • 1 butternut squash (about 3 pounds), peeled and cubed
  • 1 1/2 tablespoon chopped sage
  • Salt to taste
  • 6 cups Great Value Organic Vegetable Broth

Cheesy Toast Points

  • 3 tablespoons butter, room temp
  • 8 slices Freshness Guaranteed French Bread
  • 1 cup Great Value Parmesan
  • 2 tablespoons minced parsley
  • Salt and pepper

Pasos

Soup

  1. Add the oil and butter to a large pot over medium heat. Stir in the onion, celery, and garlic and cook for 5-7 minutes. Add the squash, apple, and sage and continue cooking for 2-3 more minutes. Stir in the vegetable stock and bring to a boil. Turn down to simmer and cook for 30 minutes, until the squash is very tender. Allow the soup to cool and then blitz with an immersion blender until creamy and smooth.

Cheesy Toast Points

  1. Preheat the oven to 400 degrees F. Butter the bread slices, sprinkle with parmesan cheese and season with salt and pepper. Broil on a baking sheet for 5 minutes. Remove from the oven and garnish with parsley.

Supplies

Pickled Onions

  • 1/2 red onion, sliced
  • 1/2 cup Great Value White Vinegar
  • 2 teaspoons salt
  • 2 teaspoons sugar

Larb

  • 1 tablespoon vegetable oil
  • 1/2 red onion, sliced
  • 1 serrano chili pepper, minced
  • 1 clove garlic, minced
  • 1 1/2 pounds ground pork
  • Salt to taste
  • 1/4 cup cilantro leaves, coarsely chopped
  • 1/4 cup mint leaves, coarsely chopped
  • 2 limes zested
  • 1 lemon juiced
  • 8 green cabbage leaves

Dressing

  • 3 limes, juiced
  • 2 tablespoons plus 2 teaspoons fish sauce
  • 2 tablespoons Great Value Organic Raw Honey
  • 1/4 cup cilantro leaves for garnish
  • 1/4 cup mint leaves
  • 4 tablespoons sambal for serving

Pasos

Pickled Onions

  1. Heat 1/2 cup water, the vinegar, salt and sugar in a small pot until the salt and sugar dissolve. Place sliced onions in a small jar and pour the water/vinegar mixture over the top. Refrigerate overnight.

Larb

  1. Heat a large skillet over medium heat. Add the oil and then the onion, garlic, and chili pepper. Cook for 5-7 minutes. Add the ground pork to the skillet and cook until it begins to brown. Stir in the cilantro, mint, lime zest, lemon juice and continue to cook for 1 more minute.

Dressing

  1. To make the dressing, whisk the lime juice, fish sauce and honey in a small bowl. Mix the dressing into the pork mixture.
  2. To serve, arrange the cabbage leaves on a platter with the pork, pickled onions, cilantro, mint and chili sauce. Spoon the pork into the cabbage leaves and top with pickled onions, herbs and sambal.

Supplies

Energy Balls

  • 1 1/2 cups Great Value Rolled Oats
  • 3/4 cup Great Value Organic Peanut Butter
  • 2 tablespoons Great value Organic Raw Honey
  • 1/2 cup Great Value Dried Cranberries, finely chopped
  • 2 tablespoons Great Value Organics Chia Seeds
  • Salt
  • 3/4 cup Freshness Guaranteed Raw Almonds, finely chopped

Chocolate Bark

  • 1 pound Great Value Semi-Sweet Chocolate Chips
  • 1 1/2 Freshness Guaranteed Roasted and Salted Pepitas
  • 1 cup Great Value Dried Cherries
  • 1 Great Value Organics Unsweetened Coconut Flakes, toasted
  • Sea salt

Spinach Dip

  • 1 (10 oz bag) Great Value Organic Frozen Spinach, roughly chopped
  • 2 1/2 cups Great Value Greek Plain Yogurt
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 cup chopped herbs of your choice (mint, dill, basil, cilantro, or parsley)
  • Salt to taste
  • 2 tablespoons olive oil
  • 1 clove garlic, grated
  • Salt and pepper to taste

Pasos

Energy Balls

  1. Add the oats, peanut butter, honey, cranberries, chia seeds in a bowl and mix until well combined. Form into balls and roll in chopped nuts to coat. Store in an airtight container.

Chocolate Bark

  1. Melt the chocolate and spread into a thin layer on a parchment lined tray. Sprinkle with pepitas, cherries and coconut flakes. Cool until hardened and break the bark into pieces.

Spinach Dip

  1. Thaw the spinach. Squeeze to drain any water from it. Roughly chop the spinach.
  2. Combine the yogurt, spinach, lemon zest, lemon juice, garlic, fresh herbs and olive oil in a medium bowl. Season with salt and pepper. Serve with an assortment of your favorite veggies.