In Good Taste February, March & April 2021 - Riverside Market
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February, March & April 2021
Written, designed and printed by SpartanNash Graphic Services
In Good Taste
Recipe and Photo Courtesy of Pork Checkoff/National Pork Board
In This Issue…
• Kids Rule with a Baby Chick Cake • Happy Earth Day 2021! Proud to bring the
• Luscious and Lemony! 10 Things That Will Help Save Our Planet
Cheesecake for Special Occasions • Think Green...Think Spinach
brand of products to our shelves.
• Mouthwatering Recipes for Seasonal Meals • Springtime Goodness!
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Try them soon!
• Make the Perfect Hard-Boiled Eggs Satisfy the Hungries with Appetizing Options
Springtime Inspiration
This issue of In Good Taste is all about spring…a time for change and beginnings…new hopes and aspirations. A time to celebrate the
resurgence of life…special holidays…family and friends. We’re highlighting some of the best things of the season such as wonderful things
to eat for St. Patrick’s Day, Lent and Easter, along with appetizing snacks, a yummy cheesecake dessert perfect for brunch and beyond,
and an Easter chick cake the kids will love!
Spinach is our spring feature and we’re happy to share some of the many health benefits of this superfood. You’ll also find some timely tips
for making perfect hard-boiled eggs, considering the ritual of coloring eggs will be happening soon! Plus, we’ve included suggestions for
ways you and your family can support Earth Day.
As the earth awakens from its winter rest, our aisles are ready to help you ease into this season of renewal and enjoy the good foods and
quality products you need for these changing times. As always, we welcome you to our store and thank you for shopping with us!
Hatch a New Easter Tradition! Luscious and Lemony!
Create this adorable Baby Chick Cake with the kids to celebrate the Cheesecake for Special Spring Occasions
Easter holiday. Easy-to-follow instructions will make this kitchen activity This delectable cheesecake is sure to become your go-to recipe for so many
so much fun. We think it may become the newest family favorite! spring birthdays, brunches and even Mother’s Day. With its flavorful lemon taste,
it’s truly perfect for any special occasion!
BABY CHICK CAKE
PREP TIME: 30 MINUTES LEMON PUDDING
TOTAL TIME: 1 HOUR, 35 MINUTES CHEESECAKE
(INCLUDES COOLING) PREP TIME: 15 MINUTES
SERVINGS: 16 TOTAL TIME: 6 HOURS, 30 MINUTES
WHAT YOU NEED (INCL. REFRIGERATING)
1 pkg. (2-layer size) Our Family yellow cake mix SERVINGS: 16
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding WHAT YOU NEED
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 40 Our Family vanilla wafers, crushed
1/4 cup Our Family butter, softened (about 1-1/3 cups)
1 tsp. Our Family vanilla Diagram 1 Diagram 2
3/4 cup plus 1 Tbsp. Our Family sugar, divided
1 pkg. (16 oz.) Our Family powdered sugar, sifted 3 Tbsp. Our Family butter or margarine, melted
3 drops yellow food coloring 7½”
A E
4 pkgs. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. water 2 Tbsp. Our Family flour
2-2/3 cups BAKER’S Angel Flake Coconut 3¼”
A 2 Tbsp. Our Family milk
(7-oz. pkg.), divided
B 1½” C
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
Assorted decorations: Our Family round candies, 3”
E
B C
2 pkgs. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
candied orange slices, chewy fruit snack rolls, 4 Our Family eggs
JET-PUFFED Marshmallows 6”
D
2 oz. BAKER’S White Chocolate
D
MAKE IT 1 cup thawed COOL WHIP Whipped Topping
PREP cake batter as directed on package; blend in MAKE IT
dry pudding mix. Bake as directed on package for two HEAT oven to 325°F. MIX wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch
9 - inch round layers. Cool in pans 10 minutes; invert onto wire racks. Remove pans; cool cakes springform pan. Bake 10 minutes. BEAT cream cheese, remaining sugar, flour and milk with
completely. CUT cake layers as shown in Diagram 1. Arrange on tray or large platter as shown in mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time,
Diagram 2. BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. mixing on low speed after each just until blended; pour over crust. BAKE 1 hour and 5 minutes
Gradually beat in sugar until well blended; frost cake. MIX food coloring and water; toss with half the to 1 hour and 15 minutes, or until center is almost set. Run knife around rim of pan to loosen
coconut until evenly tinted. Sprinkle over “chick.” Sprinkle remaining (not colored) coconut over “egg.” cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Add decorations to resemble photo. MEANWHILE, prepare chocolate curls from white chocolate.
TOP cheesecake with COOL WHIP and chocolate curls just
before serving.
Recipe courtesy of KraftHeinz
Recipe courtesy of KraftHeinz
MOUTHWATERING RECIPES
FOR SEASONAL MEALS
RUSTIC CORNED BEEF POTATO BAKE for St. Patrick’s Day
total time: 1 hour | servings: 4
Ingredients
12 oz. open acres corned beef brisket, 1/2 tsp. Our Family salt
coarsely chopped 1/4 tsp. Our Family freshly ground black pepper
1 Tbsp. Our Family butter, divided Potato Wedges
1/2 cup chopped open acres onions 1 cup shredded Our Family Swiss cheese
2 tsp. chopped fresh thyme 1/4 cup Our Family shredded Parmesan cheese
Horseradish Butter 2 cups open acres potatoes, cut in wedges
1 Tbsp. grated, jarred horseradish Optional Garnish
1 Tbsp. Our Family butter, softened Sliced green onions
DIRECTIONS
Heat oven to 375°F. Prepare Horseradish Butter; set aside. Melt 2 tsp. butter in large nonstick skillet over medium heat.
Add onion and thyme; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat; stir in corned beef and
horseradish-butter mixture. Meanwhile, coat bottom and sides of 9-inch glass pie plate with remaining butter; set aside.
Arrange 1/2 of wedges in single layer over bottom of pie plate; stick remaining wedges upright around edge of pie plate.
Combine cheeses in small bowl. Sprinkle potatoes with 1/2 of cheese mixture. Top with corned beef mixture and remaining
cheese mixture. Press firmly with spatula to compact layers; cover with Our Family foil. Bake in 375°F oven 25 to 30 minutes
or until heated through. Uncover; continue baking 3 to 5 minutes or until cheese is melted and edges begin to brown. Let
stand 5 minutes. Cut into wedges.
Cook’s Tip: If using deli corned beef and frozen prepared roasted potatoes, increase covered baking time to 35 minutes.
Recipe courtesy of Beef. It’s What’s For Dinner
CREAMY LOBSTER STEW WITH PUFF PASTRY CRACKERS for Lent
PREP time: 15 MINutes | cook time: 45 minutes | servings: 6 TO 8
Ingredients
Crackers Stew 1/4 cup Our Family flour
2 sheets all-butter puff pastry, 8 Tbsp. Our Family butter 3 cups seafood stock
thawed 1 large open acres onion, chopped 1/4 cup Our Family heavy cream
1 Our Family egg, beaten 4 open acres carrots, peeled and diced 1 cup Our Family frozen peas
1 Tbsp. seafood seasoning 3 stalks celery, chopped 1 lb. cooked open acres lobster,
1-1/2 tsp. Our Family salt chopped
3/4 tsp. Our Family pepper 1/4 cup chopped flat leaf parsley
1/4 cup sherry 2 Tbsp. chopped fresh chives
directions
Preheat oven to 350°F. Line baking sheet with Our Family parchment paper. Roll out puff pastry on floured board. Use cookie
cutter or sharp knife to cut out desired shapes. Brush with beaten egg and sprinkle with seafood seasoning. Top with additional
piece of parchment and add baking sheet on top to weight down pastry. Bake 30 minutes or until puff is crisp and golden brown.
Set aside. In Dutch oven, melt butter over medium heat. Add onions, carrots and celery. Cook until vegetables are soft, about 10
minutes. Season with salt and pepper. Add sherry and let cook another 2 minutes. Add flour and cook for 2 minutes, stirring. Add
stock and let simmer for 5 minutes. Add cream. Stir to combine. Add frozen peas, lobster, parsley, and chives. Heat through. Adjust
seasoning as needed. Ladle into bowls and serve with puff pastry crackers. Garnish with more chopped parsley and chives.
Recipe compliments of Bree, Baked Bree, for the American Butter Institute. For more recipes, visit goboldwithbutter.com
GLAZED HAM WITH PINEAPPLE-RAISIN SAUCE for Easter
prep time: 15 minutes | COOK TIME: 2 Hours | SERVINGS: 18
Ingredients
5 lbs. open acres fully-cooked boneless ham 1/3 cup open acres onion, finely chopped
1 can (6 oz.) frozen pineapple-orange juice concentrate, 1 Tbsp. Our Family butter
OR pineapple juice concentrate 3/4 cup Our Family golden raisins
3 Tbsp. Our Family maple syrup 1/4 cup Our Family maple syrup
3 Tbsp. white balsamic vinegar 1/2 tsp. dry mustard
1/4 tsp. dried thyme leaves, crushed 1/4 cup white balsamic vinegar
directions 4 tsp. Our Family cornstarch
Heat oven to 325°F. Place ham on rack in shallow roasting pan. Bake, uncovered, for 1-1/4 hours, until internal temperature
(measured with a meat thermometer) is 140°F. (about 15 to 18 minutes per lb.) In small saucepan, combine half of juice
concentrate, 3 Tbsp. maple syrup, 3 Tbsp. vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5 to 10
minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15 to 20 minutes of baking. Remove ham
from oven, slice and serve with Pineapple-Raisin Sauce.
Pineapple-Raisin Sauce: In medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, raisins, maple
syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Recipe courtesy of Pork Checkoff/National Pork Board
Happy
Make the Perfect Hard-Boiled Eggs Earth Day
Whether you plan to dye eggs with the family for Easter or make a delicious
egg salad sandwich for lunch, try these 3 simple steps on how to make perfect
hard-boiled eggs! It’s so easy to do and the result is tender whites and golden
2021!
yellow yolks every time. 10 Things That Will Help
#1 - PLACE eggs in saucepan #2 - REMOVE from burner. #3 - DRAIN immediately and Save Our Planet
large enough to hold them in COVER pan. LET EGGS STAND serve warm or cool completely While every day should be a day to be
single layer. ADD cold water to in hot water about 12 minutes for under cold running water or in kind to our planet, Earth Day demonstrates
cover eggs by 1 inch. HEAT large eggs (9 minutes for medium bowl of ice water, then our support for environmental protection
over high heat just to boiling. eggs; 15 minutes for extra large). REFRIGERATE. and provides an opportunity to begin new
This produces tender, not rubbery, planet-friendly habits.
eggs and minimizes cracking. 1. Unsubscribe to catalogs that you
g
tes seldom read. They are usually available
online if you want to order.
2. Shop with reusable bags to keep plastic
bags out of landfills. Store bags in your
car to have them when needed.
3. Reduce the amount of bottled water
The Best Way to Peel Eggs you drink by using a refillable bottle.
4. Plant trees in your yard to cool your
Did you know that very fresh eggs can be difficult to peel? To ensure easily home, clean the air and boost your
peeled hard-boiled eggs, buy and refrigerate them a week to 10 days in property value.
m advance of cooking. This allows eggs time to take in air, which helps separate 5. Turn off lights when you leave a room
and consider switching to LED lighting
r,
membranes from the shell. options.
• Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to 6. Reduce water consumption in your
ey home by fixing leaky faucets, taking
contract slightly in the shell. shorter showers and reducing the amount
• To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled of water when filling sinks and tubs.
al
wn. all over. Roll egg between hands to loosen shell. Start peeling at large end, holding 7. Schedule a full-home energy
assessment to detect ways that your
10 egg under cold running water to help ease the shell off. home may be wasting energy.
Add
Adjust 8. Pick up litter as a family activity. Walk
around your neighborhood or community
and gather debris to recycle.
Safety Tip Safety Tip 9. Clean out a closet and donate gently
Hard-boiled eggs Never microwave Safety Tip used items to local charities or thrift shops
in the shell can be eggs in shells. Steam To reduce the risk
to give them new life.
builds up too quickly 10. Manage food waste. When shopping,
refrigerated safely up to of possible foodborne determine what food you need and how
one week. Use original inside and eggs are illness, it’s recommended much you will consume before it spoils.
likely to explode. that eggs are cooked Cook exact amounts or freeze leftovers.
carton to prevent odor
absorption. Once peeled, until firm, not runny.
eggs should be eaten
that day.
Source: American Egg Board
T h i nk Gr een ...T
. h i nk Spinach
The health benefits of eating spinach are abundant. This superfood packs a nutritional punch and is
incredibly good for you! Our store offers the two basic types of spinach: flat-leaf and savoy. Fresh, bunched
spinach with leaves that are typically wrinkled and curly is savoy. Flat spinach, also known as baby spinach,
is sold bagged (raw), canned, or frozen. Three cups of raw spinach provides just
20 calories, no fat, 2 grams of protein, and 3 grams of carbohydrate with
2 grams as fiber (1 gram net carbs). Be sure to put this leafy
green on your grocery list!
Health Benefit: Lowers Blood Health Benefit: Improves Your Heart
Pressure Spinach contains high levels of
Spinach has lower sodium omega-3 fatty acids which is part of
concentration and is rich in what makes it so good for cardiac
potassium. Eating foods high health.
in potassium helps lower blood
pressure.
Serve up this savory favorite for a spring brunch or lunch. Made with
This simple salad of baby spinach, strawberries, toasted nuts and
spinach, sausage and three kinds of cheese, every bite is simply
feta cheese is fresh, flavorful and perfect for summer. Plus, the
sensational!
warm brown butter dressing is a wonderful surprise!
STRAWBERRY SPINACH SALAD SENSATIONAL SPINACH AND
PREP TIME 10 MINUTES
CHEESE PIE
PREP TIME: 20 MINUTES
COOK TIME: 5 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 4
SERVINGS: 12
INGREDIENTS
Dressing WHAT YOU NEED
1/4 cup (1/2 stick) Our Family unsalted butter 1 lb. open acres Italian sausage, casings removed, cooked
1 Tbsp. balsamic vinegar and crumbled
1 tsp. Our Family honey 1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 tsp. fresh chopped rosemary 1 pkg. (10 oz.) Our Family frozen chopped spinach, thawed
Pinch of Our Family salt and well drained
Salad 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream
4 cups loosely packed baby spinach Cheese Spread
1 cup sliced strawberries 1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup toasted Our Family pecans or walnuts 3 Our Family eggs, divided
1/4 cup Our Family feta cheese 1/2 tsp. Our Family hot pepper sauce
1 pkg. (15 oz.) Our Family refrigerated pie crusts (2 crusts)
DIRECTIONS MAKE IT
To make dressing, melt butter in small saucepan over medium PREHEAT oven to 400°F. Mix sausage, ricotta cheese, spinach,
low heat. Cook, stirring frequently, until butter turns golden brown, cream cheese spread, mozzarella cheese, 2 eggs and hot pepper
about 3 to 4 minutes. Remove from heat and whisk in balsamic sauce until well blended; set aside. Roll out 1 pie crust on lightly
vinegar, honey, rosemary and salt. Cool slightly. To make salad, floured surface into 12-inch circle. Place in 10-inch pie plate; fill with
toss baby spinach, strawberries, nuts, cheese and warm dressing sausage mixture. ROLL remaining pie crust into 12-inch circle; make
in large bowl. Serve immediately. decorative cutouts in pastry, if desired. Place crust over filling. Seal
Recipe compliments of Annalise, Completely Delicious, for the American Butter and flute edge. Beat remaining egg; brush onto crust. BAKE 35 to 40
Institute. For more recipes, visit goboldwithbutter.com minutes, or until lightly browned. Serve warm or at room temperature.
Recipe courtesy of KraftHeinz
Health Benefit: Improves Sleep Health Benefit: Supports Brain Health Health Benefit: Improves Skin Health Benefit: Reduces Heartburn
Spinach contains high levels of vitamin The potassium, folate, and polyphenol Antioxidants are important for normal skin Frequency
B6 and magnesium. Vitamin B6 helps antioxidants in spinach provide several cell development and a healthy skin tone Spinach can help prevent acid reflux. It
the body with its production of cognitive benefits. Spinach boosts and spinach is loaded with them. Vitamin A aids in food digestion. Those suffering
serotonin, a hormone that keeps people neurological function and performance in spinach can also help skin retain from GERD should add spinach to their
calm and regulates the sleep cycle. throughout the day. moisture to fight against dryness, diet to reduce frequent bouts of
psoriasis, and even acne. heartburn.
Springtime goodness!
satisfy the hungries with appetizing Options
GREEN GODDESS DIP WITH EASTER TOFFEE BARK HAM & CHEDDAR CHEESE BALL
e with SPRING VEGETABLES prep time: 25 minutes prep time: 10 minutes
y prep time: 10 minutes total time: 1 hour, 50 minutes chill time: 2 hours
(Includes refrigerating) SERVingS: 24
total time: 10 minutes
SERVINGS: 8 SERVINGS: 20
ingredients
what you need 16 oz. Our Family shredded sharp cheddar cheese
what you need
40 unsalted-tops saltine crackers 8 oz. Our Family cream cheese, softened
2 green onions, divided
1 cup Our Family butter 1 Tbsp. Our Family Worcestershire sauce
1/2 cup KRAFT Real Mayo Mayonnaise
1 cup packed Our Family brown sugar 1/2 Tbsp. Our Family seasoning salt
1/3 cup KRAFT Classic Ranch Dressing
2 pkgs. (4 oz. each) BAKER’S White Chocolate 1/2 lb. open acres deli honey ham, chopped
2 Tbsp. fresh lemon juice
1 cup pastel candy-coated chocolate pieces 1 bunch of green onions, sliced, white and light green
1/2 cup fresh parsley
parts only
8 cups assorted fresh sliced vegetables (open acres baby
make it Our Family crackers or vegetables, for serving
carrots, cauliflower, cucumbers, radishes, red peppers,
HEAT oven to 325°F. PLACE crackers in single layer on Our
sugar snap peas)
Family foil-covered baking sheet sprayed with Our Family
cooking spray. BRING butter and brown sugar to a boil in directions
make it
medium saucepan on medium heat; cook 4 to 5 minutes, or In large bowl, mix cheddar cheese, cream cheese,
CUT white ends off onions; place in blender. Discard onion
until butter is completely melted and mixture is well blended, Worcestershire, seasoning salt, white part of onions and half of
tops or reserve for garnish. ADD next 4 ingredients; blend until
stirring frequently. Pour over crackers; immediately spread ham. Form mixture into ball. Combine remaining ham and green
smooth. SERVE with vegetable dippers.
to completely cover crackers. BAKE 8 to 10 minutes, or until parts of onion and roll cheese ball in it. Chill at least two hours
Recipe courtesy of KraftHeinz topping is hot and bubbly; cool. MELT white chocolate as before serving. Serve with Our Family crackers or vegetables.
directed on package; pour over crackers. Spread to evenly
cover crackers. Top with candy-coated chocolate pieces;
Recipe by Sarah Bates of The Chef Next Door for Milk Means More
, press gently into melted chocolate with back of spoon.
per REFRIGERATE 1 hour. Break into squares.
y
Recipe courtesy of KraftHeinz
with
make
Seal
to 40
rature.
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