Italian Pasta Salad Recipe
Keep cool with this refreshing Italian Pasta Salad recipe that is perfect for a picnic, barbecue, or after a long workday.

Italian Pasta Salad

      • 1 (16-ounce) box Food Club Rotini Pasta
      • 8 ounces Food Club Mozzarella String Cheese Bites
      • 1 cup salami, sliced into strips
      • 1 cucumber, peeled, deseeded and chopped
      • 2 cups cherry tomatoes, halved
      • 1 red pepper, deseeded and chopped
      • 1 (2.25-ounce) can sliced black olives
      • 1/2 cup Italian dressing
      • Cook pasta according to package directions, al dente. Drain and rinse under cold water until pasta is cooled completely.
      • In a large bowl, combine mozzarella bites, salami, cucumber, tomatoes, and olives. Fold inpasta.
      • Pour dressing over top and mix gently.
      • Taste and season with more salt, if necessary.
Visit your local Brookshire Brothers for all of your refreshing dinner needs!
Back to Class! Whatever That Looks Like, We’d Like to Help Make it Easier
Classes are starting back, schools are reopening and revising what a safe school space means. Parents are faced with hard decisions, like choosing to homeschool, while others are stocking up on masks and hand sanitizer as they get ready to send their kids back to school. Whether you’re a parent or a teacher, this year will be busier than ever and the last thing you’ll want to worry about is elaborate weeknight dinners! 
Quick Easy Instant Pot Dishes
Here are our current favorite InstantPot and Air Fryer recipes to make your weeknight meals simple and repurposed:

Easy Sides

Air Fryer:

Spicy Honey Brussel Sprouts
      • Bag of frozen Food Club Brussel sprouts
      • Chosen foods avocado oil spray (or olive oil spray) – enough to cover all brussel sprouts
      • 2 Tbs. Food Club 100% pure honey
      • 1 tsp. Crushed red pepper
      • 1 tsp. Garlic pepper
      • Sprinkle Sea Salt
      • Mix all together in a bowl, place in single layer in air fryer.
      • 375 degrees for 10 minutes, shaking halfway through (should be brown on the edges).
Garlic Parmesan Broccoli
      • Bag of frozen broccoli florets
      • Chosen foods avocado oil spray (or olive oil spray) – enough to generously cover
      • 1 tsp. Sea Salt
      • 1 tsp. Garlic Pepper
      • 2 Tbs. Grated parmesan cheese
      • 375 for 10 minutes, shaking halfway through; Add 2-3 minutes if not tender enough
Zucchini Fries
      • 2 zucchinis (cut into long spears, then cut in half (1/2 x 3-4inch)
      • 2 cups All purpose flour
      • 2 eggs beaten
      • 1 cup panko breadcrumbs (can also use crushed up potato chips for more crunch and salt)
      • ½ cup Grated parmesan cheese
      • ¾ tsp garlic salt
      • Pepper to taste
      • Heat air fryer to 400.
      • Place flour, eggs and panko/cheese mixture in three separate shallow bowls.
      • Dip zucchini spears in flour, then egg, then panko mixture.
      • Layer spears in single layer in air fryer, cook for 5-7 minutes, until crispy.

Quick Fix Dinners

Rotisserie Chicken:
Shred all chicken and store for recipes throughout the next few days:
Chicken Taco Soup
      • Whole Rotisserie Chicken, shredded
      • Food club canned beans (black, pinto and kidney), tomatoes and corn – drained and washed
      • Ranch Salad Dressing Mix (half packet)
      • Taco Seasoning (half packet)
      • 1 Tbs. Sea Salt
      • 1 Tbs. Pepper
      • 2 cans water, (can use 1 can of chicken broth for extra flavor)
      • Diced bell peppers
      • Sliced zucchini and squash
      • Shredded cheese of choice for garnish
      • Avocado slices for garnish
      • Sour cream for garnish
      • Heat all ingredients in large pot to medium-high heat.
      • Simmer for 30 minutes.
      • Let cool and serve.
      • Garnish with sour cream, shredded cheese, avocado slices and/or whatever toppings you prefer!
Burrito Bowl
Same as above without water added, serve with rice or by itself with tortilla chips.
Use Food Club 100% White Corn Tortilla Chips and preferred ingredients from Taco Soup, put in oven at 350 degrees for 5 minutes, or until cheese is melted.


Baked Potatoes
Clean russet potatoes and cook according to the brand manual.
Load up with:
Buffalo Chicken
Nacho Spud
Frito Pie Spud
Shredded Chicken
*Refer to brand manual for cook time
Take frozen chicken breasts or tenders, enough water to coat the bottom of the pot, and cook according to brand guidelines.
Chicken should be tender and easy to shred with two forks.
Once cooled, save in portions for the week for recipes such as:
      • Taco soup
      • Burrito bowls
      • Nachos (use fries instead of chips for a treat!)
      • Loaded baked potatoes
Visit your local Brookshire Brothers for all of your Back to Class needs!
Peanut Butter Pretzel Bites Recipe
Back to school is upon us, and this easy to make Peanut Butter Pretzel Bites recipe is perfect for an after-class snack, whether it is after at home class or when the kids get off the bus.

Peanut Butter Pretzel Bites

      • 1 cup creamy peanut butter
      • 1 1/2 cups rolled oats
      • 1/4 cup Food Club Mini Pretzels, finely crushed
      • 1/3 cup honey
      • 1/4 cup mini chocolate chips
      • 1/4 cup flaxseeds
      • In a large bowl, combine all ingredients and mix with a silicone spoon or spatula until well blended.
      • The mixture should have a thick, cookie dough-like consistency.
      • If too crumbly, stir in another tablespoon or two of peanut butter.
      • Roll into 1”-balls, place on a plate, and chill in the fridge for at least 30 minutes before serving.
      • Store any extras in the fridge or freezer to maintain their shape.
Visit your local Brookshire Brothers for all of your Back to Class needs!
Pepperoni Pizza Pinwheels Recipe
Going back to class might be a little different this year, but we've got this Pepperoni Pizza Pinwheels to make lunch fun whether it is in the classroom or at home.

Pepperoni Pizza Pinwheels

      • 1 (8-ounce) block cream cheese, room temperature
      • 2/3 cup pizza sauce, plus extra for dipping
      • 1 teaspoon Italian seasoning
      • 4 flour tortillas, room temperature
      • 1/2 cup chopped pepperoni slices
      • 3 ounces Food Club Mozzarella String Cheese Bites
      • In a large bowl, combine cream cheese, pizza sauce, and Italian seasoning.
      • Spread a generous layer of the mixture over each tortilla, evenly covering the surface to the edges.
      • Sprinkle mixture with chopped pepperoni and line up string cheese bites end-to-end across one side of the tortilla.
      • Roll up tightly, wrap in plastic wrap and repeat with remaining tortillas.
      • Chill rolls in the fridge for 2 to 3 hours before slicing into 1/2”-pinwheels.
      • Place rolls in the largest lunch box compartment and extra pizza sauce in a smaller compartment for dipping.
Visit your local Brookshire Brothers for all of your Back to Class needs!
Lunchbox Taco Salad
 Make lunch fun on the go or at home with this Lunchbox Taco Salad recipe.


Lunchbox Taco Salad

      • 1 cup cooked chicken, cubed
      • 1 teaspoon taco seasoning
      • 2 cups romaine lettuce, chopped
      • 1 cup cooked rice
      • 1 cup corn kernels
      • 1 cup black beans
      • 3 ounces Food Club Jalapeno String Cheese Bites
      • 1 (11.5-ounce) bag Food Club Nacho Cheese Tortilla Chips
      • 1 cup of salsa
      • In a medium bowl, mix chicken and taco seasoning together until evenly coated.
      • Add a layer of lettuce to the largest lunch box compartment.
      • From left to right, top with lines of chicken, rice, corn, black beans, and string cheese bites.
      • Place tortilla chips and salsa separately in remaining lunch box compartments.
      • When ready to eat, crumble tortilla chips and mix them into the salad along with salsa.
Visit your local Brookshire Brothers for all of your lunchbox needs!
Cooking With Kate: Skillet Sausage Pasta
 This flavorful one-skillet dish is the perfect addition to your family's dinner rotation.


Skillet Sausage Pasta

      • 1 tablespoon olive oil
      • 1 (13 oz) package smoked sausage, sliced
      • 1 large onion, diced
      • 3 cloves fresh garlic, minced
      • 2 cups chicken broth
      • 1 (10 oz) can mild food Club diced tomatoes and green chilies
      • ½ cup heavy cream
      • 8 ozs. uncooked pasta – penne, Cavatappi, Gemelli
      • Salt and pepper, each
      • 2 cups Monterey Jack cheese, shredded
      • 3 green onions, thinly sliced
      • Preheat oven to broil (high).
      • In a large, oven-safe skillet, heat olive oil over medium-high heat. Add onions and cook until translucent, about 4 minutes.
      • Add sausage cook until lightly browned, about 2 minutes.
      • Add garlic and cook until fragrant, about 1 minute.
      • Add chicken broth, diced tomatoes, heavy cream, uncooked pasta, salt and pepper, and stir.
      • Bring to a simmer, cover skillet, and reduce heat to low. Simmer until pasta is tender, about 12 minutes.
      • Remove the lid. Sprinkle with shredded cheese and sliced green onions.
      • Broil in the preheated oven until cheese is melted, spotty brown, and bubbly, about 3-5 minutes.
      • Watch carefully so that the cheese does not burn.
      • Serve with a green salad.
View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.


Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Fourth of July Recipe: Cut Fruit and Berry American Flag Cake
This July 4th weekend may not look like the typical holiday gathering this year, but there’s still reason to celebrate and enjoy family time at home! Celebrate American independence and all who’ve fought for our freedom with this patriotic and fun recipe your whole family will love.
Fruit Flag Cake  

Sliced Fruit and Berry American Flag Cake


      • 1 (18.25oz) Food Club Butter Recipe Yellow Deluxe Cake Mix (plus needed ingredients to prepare by package directions)
      • 1 Pint Blueberries
      • 2 Pints Cut Strawberries
      • 8oz Food Club Frozen Whipped Topping
      • (Optional) Food Club Extra Creamy Whipped Topping


      • Prepare cake according to package directions and bake in a 9x13 inch pan and let cool.
      • Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag.
      • Optional: Dispense Food Club Extra Creamy Whipped Topping in between lines of strawberries for extra icing.
      • Chill until serving.


CATEGORIES: Products We Carry
Real Fresh, Real Delicious July 4th Broccoli Salad
The 4th of July is such a relaxed holiday, and one of my favorite parts of every holiday is of course, the food.  Picnic fare is what the 4th is famous for, and I can’t say I’m mad about it.  Picnic food should be simple, portable, fun, and most of all, delicious.  That’s where my broccoli salad comes in.  Once upon a time, I whipped this salad up on a whim and my kids gobbled it up in a day.  Better yet, this salad is so easy to adjust to fit your style.  There’s really no way to get this wrong.  Best of all, this dish will be the hit of the picnic as it makes the perfect accompaniment to almost anything.  And I wouldn’t blame you one bit if you sneaked a bowl for breakfast, lunch, or dinner. 
Happy Fourth!
Broccoli Salad

Broccoli Salad

Pickled Shallots
      • 2 shallots, sliced thinly
      • 3 tablespoons red wine vinegar
      • ½ teaspoon salt
      • ½ teaspoon sugar
      • ½ cup plain Greek yogurt (I like Fage best)
      • 1/3 cup mayonnaise
      • 1 tablespoon apple cider vinegar
      • 1/2 cup unsweetened applesauce
      • 1 tablespoon honey
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • One 12-ounce bag of pre-washed broccoli florets, chopped into small bite-sized pieces
      • ¾ cup pecans, chopped and toasted
      • ½ cup dried cranberries
      • ½ cup raisins (I like golden raisins)
      • 1 cup purple grapes, sliced in half
      • 6 slices bacon, cooked and chopped roughly
      • Stir salt and sugar into red wine vinegar until dissolved. 
      • Add shallots and stir to combine. 
      • Set aside for at least 10 minutes while preparing other salad ingredients. 
      • Whisk together all dressing ingredients in a large bowl until well combined. 
      • If a thinner dressing is desired, add additional applesauce. 
      • Add all salad ingredients to the bowl with the dressing and toss to combine. 
      • Discard pickling liquid and add pickled shallots. 
      • Toss to combine and serve. 
 *Adapted from Smitten Kitchen’s “Broccoli Slaw.”
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

July 4th Picnic Fun

The fourth of July may be a little different this year, but we got savings and delicious recipes to make your fourth spectacular.

Happy July 4th 

July 4th Deals

 Check out your weekly ad for cookout and picnic-ready savings for your patriotic celebration.

Flag Cut Fruit Cake 

We've got this patriotic Cut Fruit and Berry American Flag Cake on our blog to add some red, white, and blue to your Fourth of July meal. 

4th of July Broccoli Salad

We also have this wonderful Broccoli Salad recipe that is perfect for your Independence Day Celebration from Angela Larson, RD.

Visit your local Brookshire Brothers for all of your 4th of July picnic needs!

POSTED BY Sharon Mayes
CATEGORIES: Products We Carry
Real Fresh, Real Delicious Blueberry Smoothie Bowls
I’m all about blueberries right now.  I always get a little antsy waiting for blueberry season, and when it finally arrives I get a little carried away.  After filling my fridge with the tiny little blue orbs of delight, I realize that I might need to get a little creative to use them all up.  This isn’t a bad problem to have though, because most things blueberry-themed are A-OK in my book.  A favorite easy go-to recipe is always going to be a smoothie.  They are satisfying, easy to make, pretty, and best of all, delicious.  What could possibly be more fun than drinking a smoothie?  I’m glad you asked.  Well, putting it in a bowl and adding toppings turns a plain-Jane smoothie into a full out experience.  Perhaps it’s my childhood daydream of getting all the toppings I could dream of at the ice cream shop, but I’m always looking for an excuse for toppings for most everything I eat.  The toppings make it feel extra special for kids too, and my kids love to get involved in making (or as they call it “decorating”) their own bowls when the toppings are laid out buffet style.  If you make the optional chia seed pudding to put on top, you’ll have an over the top smoothie bowl nirvana-like experience.  I dare you to try it – no, really, double-dog dare you. 
What are you waiting for?  Let’s make smoothies! 
Happy Blueberry Season!

Blueberry Smoothie

Blueberry Smoothie Bowls with All the Toppings

Smoothie Ingredients
      • 4 cups blueberries, fresh or frozen, washed and picked over
      • 1 ripe banana, fresh or frozen
      • 1 14-ounce can coconut milk
      • 5-6 large ice cubes
      • Additional milk or juice, as needed to thin
      • Fresh blueberries (or other types of fruit, as desired) 
      • Nuts and seeds (I love toasted pecans and shelled sunflower seeds)
      • Plain yogurt
      • Honey
      • Chia seed pudding (see recipe below)
      • Put all smoothie ingredients into blender and blend for 30-60 seconds until smooth. 
      • Thin, as needed with additional milk or juice to desired consistency. 
      • Place smoothie into a bowl and top with desired toppings. 
Chia Seed Pudding
      • 1 can coconut milk
      • 2 Tbs chia seeds
      • 1 tablespoon pure maple syrup or honey
      • 1 teaspoon vanilla extract
      • A pinch of salt
      • Mix all ingredients and allow to thicken for at least two hours or overnight. 
Note:  Recipe was adapted from “Buddha Smoothie Bowl” as featured in Half-Baked Harvest by Tieghan Gerard.
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.