• • • ¼ large red onion, diced small
    • 2 tbsp. red wine vinegar
    • 1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
    • 3 tbsp. lemon juice (from one lemon)
    • 2 tbsp. honey
    • 3 tbsp. olive oil
    • 5 cups thinly sliced cabbage (10 oz.)
    • 3/4 cup fresh pomegranate seeds (from one large pomegranate)
    • 1 large unpeeled apple, cored and diced (any variety desired)
    • 3/4 cup pecans, lightly toasted and chopped coarsely
    • Salt and pepper to taste
    • 1/2  tsp. table salt

• • • Pickle the red onions by combining them with red wine vinegar and ¼ teaspoon kosher salt. 
    • Set aside to pickle while preparing the other ingredients (at least 15 minutes). 
    • Combine lemon juice, honey, and olive oil in a well-sealed jar and shake vigorously to combine.  (Alternately, combine in a bowl and whisk well.) 
    • Combine cabbage, pomegranate seeds, and diced apple in a bowl. 
    • Drizzle dressing over the top, add pickled onions and all the pickling liquid, and toss to combine. 
    • Add toasted pecans and salt. 
    • Add black pepper to taste.
    • Serve. 

Spicy Roasted Cauliflower with Pecorino Romano Cheese

• • • 1 head cauliflower, washed and outer leaves trimmed
    • 2 tbsp. extra virgin olive oil
    • 2-3 tbsp. grated Pecorino Romano cheese
    • ½ tsp. red pepper flakes (or less if a less spicy dish is desired)
    • Salt and pepper

• • • Position oven racks to top and bottom positions. 
    • Preheat oven to 450 degrees. 
    • Prepare a large sheet pan.
    • Halve cauliflower through central stem.
    • Cut each half into four equal wedges.
    • Trim bottom of cauliflower stem to remove any tough parts. 
    • Place on sheet pan and drizzle with olive oil. 
    • Sprinkle evenly with salt and pepper, to taste. 
    • Place cauliflower on bottom rack of oven and roast for 10-12 minutes. 
    • Rotate pan and move to top rack of oven for an additional 10 minutes until cauliflower is tender and edges have browned. 
    • After removing from oven place on serving platter and sprinkle with grated cheese and red pepper flakes. 
    • Serve immediately.

• • • 4 tbsp. unsalted butter, cut into 4 pieces
    • 2 tbsp. half and half
    • ½ tsp. table salt
    • ½ tsp. granulated sugar
    • 2 pounds sweet potatoes

• • • Combine butter, half and half, salt, sugar, and sweet potatoes in a 3 to 4 quart saucepan. 
    • Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with a fork, 35-45 minutes. 
    • Off heat, mash sweet potatoes in saucepan with potato masher. 
    • Stir in pepper and serve immediately.  

Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Crockpot Salmon with Fresh Herb Caper Relish

• • • 1 lemon, sliced ¼ inch thick
    • 2 tablespoons fresh parsley, stems removed and reserved
    • 2 tablespoons fresh dill, stems removed and reserved
    • ¼ cup dry white wine (alternately 1 Tbs white vinegar mixed with 3 Tbs water)
    • 4 (6-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick
    • Salt and pepper
    • 1 small shallot, minced
    • 2 tablespoons capers, rinsed and minced
    • 1 tablespoon honey
    • 1 tablespoon cider vinegar
    • 1 tablespoon extra-virgin olive oil

• • • Fold sheet of aluminum to fit into bottom of the slow cooker with a 1-2 inch lip all around to keep liquids in.
    • Arrange lemon slices in bottom of slow cooker and scatter reserved herb stems over lemon. 
    • Pour wine into slow cooker. 
    • Add water until liquid is level with the top of the lemon slices. 
    • Season salmon with salt and pepper and place skin-side down in the slow cooker on top of the lemon slices. 
    • Cover slow cooker and cook on low setting until salmon is opaque and registers 135F. 
    • Begin checking for doneness after 1 hour. 
    • Salmon may take 1-2 hours to cook, depending on size of the pieces and the slow cooker.
    • After salmon is cooked through, discard cooking liquid and serve immediately with herb caper relish. 

• • • While salmon is cooking, mince parsley and dill leaves. 
    • Mix together with minced shallot, capers, honey, vinegar, and olive oil. 
    • Season with salt and pepper to taste. 
    • Cover and allow relish to sit at room temperature until salmon is finished cooking. 
    • Serve with cooked salmon.

Italian Flatbread Pizzas with Pesto and Sun-Dried Tomatoes

• • • Preheat oven to 425 degrees.
    • Position oven rack in middle of the oven.  
    • To assemble flatbreads, spread basil pesto on each bread, sprinkle sun-dried tomatoes and mozzarella on top. 
    • Season to taste with salt and pepper. 
    • Add any optional ingredients of fresh mozzarella or cherry tomatoes as desired.  
    • Bake flatbreads for 9-11 minutes, until cheese is melted and they are heated through and slightly brown on the edges.  
    • After removing from oven, sprinkle optional fresh herbs over flatbreads, and drizzle with balsamic vinegar and olive oil.  
    • Serve with a simple garden salad.  

Roast Jerk Chicken with Pineapple Mint Salad

• • • Blend all ingredients except chicken and lime wedges in a blender or food processor until well blended and smooth, about 30 seconds to 1 minute. 
    • Transfer chicken and marinade to a gallon-sized zipper lock bag and seal the bag, pressing out any excess air.
    • Toss chicken inside the bag several times to coat well.
    • Place in the refrigerator for least 2 hours and up to 24 hours. 

• • • If time allows, remove chicken from refrigerator for up to 1 hour before cooking. 
    • Preheat oven to 425F and place oven rack in middle position. 
    • Arrange chicken pieces in a 9x13 casserole dish or a baking pan with the skin side up and drizzle marinade over the pieces to coat.
    • Roast the chicken for 50 minutes to 1 hour 10 minutes, or until chicken breasts reach an internal temperature of 160 degrees or dark meat reaches an internal temperature of 170 degrees.
    • Allow to rest for 5-10 minutes before serving, spooning pan drippings over the chicken.
    • Serve with steamed rice and pineapple side salad.   

• • • Remove mint leaves from stems and coarsely chop.
    • Toss all ingredients together. 
    • Serve with roasted chicken. 

Fruity Fresh Mozzarella Salad

• • • Toss together the watermelon, mozzarella, basil, scallions and oil.
    • Season with salt and pepper to taste.
    • Serve over a bed of baby greens with crostini on the sides.
    • Drizzle a bit of balsamic vinegar over if desired.

 Watermelon Dippers

• • • 8 ounces sour cream
    • 4 tablespoons sugar
    • 1 teaspoon vanilla extract
    • 1 serving watermelon stix or small wedges

• • • Blend together the sour cream, sugar and vanilla in a small serving bowl.
    • Use as a dip for the watermelon.

Watermelon Lemonade

• • • 1/2 cup lemon juice
    • 2 1/2 cups water
    • 2/3 cups agave syrup
    • 2 cups watermelon chunks

• • • Place all the ingredients in a blender and blend until smooth.
    • Serve over ice. 

Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Round out your steak night with these three nutritious dishes from Angela Larson, RD: Roasted Potato Wedges, Roasted Squash, and Grilled Mushrooms. 

Looking for some tasty sides to accompany your special steak dinner? Check out some of my tried-and-true favorites, perfect quick and easy sides that will cook while your steaks are on the grill!

• • • 2 pounds white button mushrooms
    • 2 tablespoons extra virgin olive oil
    • Salt and pepper

• • • Wash mushrooms.
    • Trim stems.
    • Toss with 2 tablespoons olive oil, and salt and pepper to taste. 
    • Place on grill gill side down and grill for 6 minutes until charred. 
    • Flip and grill for an additional 4-6 minutes until charred and tender. 
    • Serve.

Roasted Potato Wedges

• • • 3 tablespoons extra virgin olive oil
    • 2 pounds Russet potatoes, scrubbed
    • Salt, to taste

• • • Position oven racks to top and bottom of oven. 
    • Preheat oven to 425 degrees. 
    • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
    • Prepare potatoes by cutting into 8 even wedges. 
    • Toss potatoes with extra virgin olive oil and salt to taste. 
    • Cover baking sheet tightly with aluminum foil and place in the oven for 10 minutes on bottom rack. 
    • Remove foil move potatoes to top rack of oven and roast for additional 10-13 minutes until tender and lightly golden brown, rotating pan halfway through cooking time.

Roasted Summer Squash

• • • 5-6 medium summer squash - zucchini and/or yellow squash will work (as much as can fit in a single layer on a rimmed sheet pan can be used)
    • 2 tablespoons extra virgin olive oil
    • Salt and pepper
    • Optional: freshly grated parmesan cheese

• • • Position oven racks to top and bottom of oven.
    • Preheat oven to 425 degrees.
    • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
    • Prepare squash by washing, drying, and cutting into slices about ¼ inch thick.
    • Place in a single layer on sheet pan and drizzle with olive oil.
    • Season to taste with salt and pepper. 
    • Place in oven on bottom rack and cook for 10 minutes.
    • Rotate pan and move to top rack for an additional 10-12 minutes, until tender and starting to brown on bottom. 
    • Turn broiler on high and cook for an additional 1-2 minutes until spotty brown on top.
    • Monitor closely to prevent burning.
    • Remove from oven and serve immediately with optional grated parmesan cheese.

Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

30+ Snack Ideas For A Real Fresh, Real Delicious Summer

Feelin' Fruity?

Something a Little More Savory

Lower-Carb & Protein Packed

• • • 2 pounds ripe tomatoes, cored, seeded, and chopped medium
    • 2 teaspoons salt
    • ½ small red onion, chopped fine
    • 1 jalapeño chile, seeded and minced
    • ¼ cup chopped fresh cilantro leaves
    • ¾ teaspoon cumin powder
    • 1 tablespoon lime juice

Instructions:

• • • Combine tomatoes with salt. 
    • Place tomatoes in strainer set over bowl and let drain 30 minutes.Discard liquid.
    • Meanwhile, combine remaining ingredients in medium bowl.
    • Combine drained tomatoes with remaining ingredients.
    • Allow to sit at room temperature for one hour for flavors to combine (if you can wait that long!)
    • Serve with chips for dipping.  

• • • 8 large slices hearty white sandwich bread
    • 1 ½ cups whole milk, warmed
    • 3 large egg yolks
    • 2 tablespoons brown sugar
    • ¾ teaspoon ground cinnamon
    • 2 tablespoons unsalted butter, melted (plus additional butter for cooking)
    • ¼ teaspoon table salt
    • 1 tablespoon vanilla extract
    • Maple syrup for serving
    • Optional: Fresh fruit for serving. Try sliced bananas, strawberries, or blueberries.

• • • Adjust oven rack to middle position and heat oven to 300 degrees.
    • Place bread on wire rack set in rimmed baking sheet.
    • Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking.
    • Remove bread from rack and let cool 5 minutes.
    • Return baking sheet with wire rack to oven and reduce temperature to 200 degrees for keeping cooked French toast warm. 
    • Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended.
    • Transfer mixture to 13- by 9-inch baking pan.
    • Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side.
    • Using slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices.
    • Heat ½ tablespoon butter in 12-inch skillet over medium-low heat.
    • When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes.
    • Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. 
    • Adjust temperature as needed if cooking too quickly.
    • Transfer to baking sheet in oven to keep warm.
    • Wipe out skillet with paper towels.
    • Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch.
    • Serve warm, passing maple syrup separately and fresh fruit on top, as desired. 

Visit your local Brookshire Brothers to get cookin' today! 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

Real Fresh, Real Delicious Graduation Party Dish

Lemony Roasted Artichoke Dip

(Adapted from Cook’s Illustrated – Serves 10 to 12)

• • • 2 slices white sandwich bread, quartered
    • 3 tablespoons grated Parmesan cheese
    • 1 tablespoon unsalted butter, melted

• • • 2 (9-ounce) boxes frozen artichokes (unthawed)
    • 1 tablespoon olive oil
    • Salt and pepper
    • 1 onion, diced
    • 1 cup mayonnaise
    • 4 oz cream cheese, AT ROOM TEMPERATURE
    • ½ cup grated Parmesan
    • 2 tablespoons lemon juice
    • 1 teaspoon dried thyme leaves
    • Pinch of cayenne powder

• • • Pulse the bread in a food processor to coarse crumbs, about 6 pulses.
    • Toss the bread crumbs with the Parmesan and butter.
    • Set aside.

• • • Adjust an oven rack to the middle position and heat the oven to 450 degrees.
    • Line a baking sheet with foil.
    • Toss the artichokes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and spread out over the prepared baking sheet.
    • Roast the artichokes, stirring occasionally, until browned at the edges, about 25 minutes.
    • Let the artichokes cool and then chop coarsely.
    • Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until just shimmering.
    • Add the onion and cook until softened, 5 to 7 minutes.
    • Stir in the garlic and cook until fragrant, about 30 seconds.
    • Transfer the onion mixture to a large bowl and set aside.
    • Stir the mayonnaise, cream cheese, Parmesan, lemon juice, thyme, and cayenne into the onion mixture until uniform, smearing any lumps of cream cheese against the side of the bowl with a rubber spatula.
    • Gently fold in the chopped artichokes and season the mixture with salt and pepper to taste.
    • Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top.
    • Sprinkle the bread crumbs evenly over the top.

• • • Adjust an oven rack to the middle position and heat the oven to 400 degrees.
    • Unwrap the dip and bake, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes.
    • Let cool for 5 minutes before serving.

Visit your local Brookshire Brothers to get cookin' today! 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

17 Pro Tips, Creative Fixins, Nutritional Fun Facts & More

 

• • Sausage, especially smoked or andouille varieties
  • Potatoes
  • Garlic bulbs, cut in half
  • Corn on the cob
  • Onions, sliced in half
  • Celery
  • Lemons, cut in half
  • Asparagus
  • Mushrooms
  • Brussels sprouts
  • Cauliflower
  • Broccoli
  • Fresh green beans
  • Carrots

First crawfish boil? Here is everything you need to know!

DIRECTIONS

• Fill a large pot with enough water to cover seafood. We recommend cooking (and eating) outside using a 19-quart stockpot with an interior basket; alternatively, you can cook smaller batches on the stovetop instead.
• Add LA Fish Fry Crawfish, Shrimp & Crab Boil and any other fixins. Stir well and bring to a rolling boil.
• Add crawfish. Return to a rolling boil, and boil for 5 minutes.
• Turn fire or stove off and let the crawfish soak for 15-25 minutes. NOTE: The longer seafood soaks, the spicier it will be.
• Serve drained crawfish & fixins over a large table covered in newspapers. Keep paper towels handy and use an extra plate or bucket to dispose of the shells.

Visit your local Brookshire Brothers to get cookin' today! 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.