Summer Cooking With Our Brands
It's that time of year! Grilling, campfires, and picnics are on the agenda and we have a slew of delicious summer recipes to wet your summer appetite featuring our brands
Summer cooking with our brands

Bacon-Ranch Cauliflower Steaks

Cauliflower is one of those vegetables that can be eaten as cauliflower rice or mashed cauliflower, we've got it fresh on the grill in the form of cauliflower steaks. You can get this recipe that features bacon and ranch here

Grilled Jalapeno Popper Bacon-Wrapped Hot Dogs

Hot dogs are an American pastime and jalapeno poppers are also a cookout favorite. Grab this recipe to make your next picnic pop with excitement here.

No-Bake Strawberry-Lime Bars

This no-bake treat is perfect for cooling off on a summer afternoon. Grab this sweet recipe here.

Cheeseburger-Stuffed Portobello Mushrooms

Try this low-carb option by making Cheeseburger-Stuffed Portobello Mushrooms on the grill this summer! Print out the recipe here!

Grilled Salmon & Asparagus Pasta Salad

Add salmon fresh off the grill to pasta salad with asparagus to make this light and creamy summertime dish. Grab the recipe here.

S'mores Truffle Pops

Try this campfire favorite in a truffle pop for a less messy version of the summertime favorite. Start cooking here.

Chipotle-Rubbed Skirt Steak

Make your grill the talk of the neighborhood with this flavorful steak seasoned with chipotle and topped with garlic-lime butter. Mix up the seasonings here.
Grab all of your summer cooking essentioals at your local Brookshire Brothers.
Real Fresh, Real Delicious Sides to Serve With Steak

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!

Grilled Button Mushrooms

Mushrooms champignons being cooked 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

Notes:  Choose potatoes that are somewhat uniform in size, about four to six inches long. 
      • 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!


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.


Cooking with Kate: All About Hatch
“Hatch” chile refers to several varieties of chile peppers grown in the Hatch Valley of New Mexico. The chile pepper plant is not native to the southwest, but thrives in the New Mexican environment with plenty of irrigation from the Rio Grande River. Although these peppers have been cultivated in New Mexico for more than 100 years, they’ve only become popular around Texas (and the U.S.) in the past 20 years or so.

Chile peppers are technically a fruit, although they are most often eaten as a vegetable due to their savory and spicy flavors. Roasting adds additional flavor to these fantastic peppers and makes cooking with them a snap. You can also freeze the roasted peppers so they can be used throughout the year. Hatch chiles are only available fresh during August and September, so pick some up, do a little roasting, and have fun cooking!
Hatch chile peppers aren’t the only produce in season right now! Find the greatest quality produce at the best value when you shop according to the season with our summer produce guide.

Fun Hatch Facts: 

  • One fresh medium-sized green chile has as much Vitamin C as six oranges.
  • Green chiles are also a great source of Vitamin A, Vitamin B, and fiber.
  • Capsaicinoids—the chemical that make chile peppers spicy—are used in muscle patches for sore and aching muscles, as well as pepper spray!
  • You might think that green and red chiles are different types of peppers, but they are in fact fruit of the same plant picked at different times. The red chile is the fully ripened version of the green chile.
  • These spicy peppers are finding their way into everything—sauces, breads, cheeses, even ice cream! Check your local store for all the available Hatch chile products.
For a brief refresher on the nutritional merits of other summer produce, check out the blog post “Summer Fruit: A Delicious Problem” by our local registered dietitian, Angela Larson!

How to: Roasted Hatch Chiles

Roast green chiles using one of the methods below:
  • Broiler: Preheat broiler on high. Place chiles on a baking sheet and place under the broiler for 6-10 minutes, turning often, until chile skins blacken and blister.
  • Charcoal or Gas Grill: Preheat grill and place chiles 4-6 inches from heat. Cook, turning often, until chile skins blacken and blister.
  • Gas Stove: Turn stove to high. Using tongs, hold chiles over flames, turning often, until skins blacken and blister.
Once chiles are roasted, place in a plastic or paper bag for about 10 minutes to steam. Wearing gloves, take the chiles out of the bag and remove the skins by rubbing gently. Use a sharp knife to cut pepper open and remove the stems, membranes, and seeds. Use chiles immediately or let cool completely, package in airtight freezer bags and place in the freezer until ready to use.
You can find other tips on storing produce and groceries in your fridge with these “Keepin’ it fresh” guidelines!

Hatch Chile Deviled Eggs

½ cup mayonnaise
2 teaspoons juice from a jar of sliced jalapeños
2 tablespoons fresh cilantro, minced
½ teaspoon oregano
salt and pepper
1 Hatch chile, roasted, skin and seeds removed, finely diced
8-12 hard-boiled eggs, cooled and peeled
paprika, for sprinkling
In a small bowl, mix the mayonnaise with jalapeño juice, cilantro, oregano, salt and pepper, to taste. Cut the peeled eggs in half lengthwise and remove the hard-boiled yolks. Add the yolks to the mayonnaise mixture and mash until smooth. Stir in the chopped green chiles. Spoon mixture into a plastic zipper bag and seal. Snip off one corner and pipe the mixture into the boiled egg whites. Alternately – use a spoon to fill the whites. Sprinkle with paprika and additional cilantro. Cover and chill for up to 2 hours before serving.

Roasted Hatch Chile and Peach Salsa

4 large peaches, skin on, small dice
2 cloves of garlic, minced
½ cup white onion, small dice
½ cup cilantro leaves, roughly chopped
¼ cup fresh lime juice
2-3 Hatch chiles, roasted, skin and seeds removed, diced
salt and pepper
Add all ingredients to a large bowl and toss to mix. Season with salt and pepper and extra lime juice, as needed. Store in the refrigerator in an airtight container. Makes 3-4 cups of salsa.
Enjoy with chips or serve over grilled fish, chicken, or pork chops.
That’s not all! You can find other produce-based, savory recipes on the Brookshire Brothers blog! Cool off with this  “Sweet & Spicy Strawberry Tomato Gazpacho with Citrus Goat Cheese” recipe or enjoy a garden-fresh meal with this “Fresh Summer Vegetable Sauté” recipe. 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

Fourth, Food, Fun, Fireworks

Independence Day is right around the corner and we couldn’t be more excited! The 4th of July is a time to gather your friends and family, spend time outdoors, and enjoy the sunshine. For a great way to celebrate America’s Independence, follow these fun steps –

1. Plan Ahead
The questions usually start arising about a week before... “What are your plans for July 4th?” Beat everyone to the question by inviting friends and family to a backyard barbecue! You may not have time for paper invitations, but send a group text, create a Facebook group or send e-vites so everyone can mark it on their calendar.

2. Create the Menu
Don’t stress about preparing each dish. Guests want to help out by bringing dishes. So, when you get RSVPs from friends and family, ask them if they could bring a side dish or dessert. We’ve got a great selection of recipes here. Once everyone contributes a dish or two, you’ll have a 4th of July spread that’s worthy of celebrating!

3. Take Grilling Tips
Our Market Experts are Expert Grillers! Ask them for their best grilling tips when you’re picking out your favorite cuts of meat. Search our wide variety of Market items in our Meat Department.

4. Think Outside the Box
Meat and veggies are NOT the only items that are grill-worthy. Try your hand at grilling some of your favorite fruits, too. Our Catering Coordinator, Kate Rudasill, suggests splurging for a grill basket or grill wok to place your favorite fruit and vegetable slices in. Find other tips from her on our Cooking with Kate blog!

5. Enjoy the Fireworks
Now that all the cooking, socializing, and eating has commenced, you can sit back and relax while watching the firework show!

Have a safe, fun, and tasty 4th of July!


Cooking with Kate: Summer Grilling

Summer is almost upon us, and that means time to fire up the grill and keep your kitchen cool!

Brookshire Brothers' Market carries a wide array of Angus Pride steaks and Trident Alaskan salmon fillets perfect for a special dinner or a family get-together. A little herb compound butter right at the end of cooking steaks or salmon fillets will add some extra richness and flavor! Our favorite compound butter recipe below includes lemon zest for a burst of freshness in every bite and is also fantastic spread on toasted crusty bread. Look below for some great tips on cooking the perfect steak or piece of salmon. Happy Grilling!

Lemon, Herb, and Garlic Compound Butter

1 lb salted butter, softened
2 lemons, zested and juiced
4 garlic cloves, minced
1 bunch fresh parsley, stems removed and finely chopped
1 teaspoon red pepper flakes
1 teaspoon dried minced onion
½ teaspoon dried thyme leaves

In a medium bowl, add softened butter, lemon zest, lemon juice, minced garlic, chopped parsley, and all seasonings. Beat with a whisk or large spoon until completely mixed. Store in an airtight container in the refrigerator for up to two weeks.

NOTE: For easier slicing – Lay a square of Saran Wrap or cling film flat on the counter. Add softened butter and shape into a log with a 1” to 1 ½” diameter. Roll up in the cling film keeping it in the log shape. Refrigerate until ready to use; or freeze for up to six months.

7 Tips for Grilling the Perfect Steak!

  1. Buy good quality meat! If you are unsure about what cut of meat to use for grilling, ask any of our friendly meat cutters, and they can help you find the perfect steak!
  2. Season the steak with salt and black pepper and let come to room temperature before grilling so it cooks more evenly.
  3. Preheat your grill to high heat before cooking!
  4. Sear steaks over high heat for 1 minute per side before moving steaks to indirect medium heat to finish cooking to desired doneness. Searing locks in the juices and will give you great grill marks.
  5. Use tongs to turn your steaks instead of a grill fork. Puncturing the steak with a fork allows juices to escape causing a dry steak!
  6. In the last 1 minute of cooking, lay a piece of herb butter on each steak and allow to melt.
  7. Remove steaks from grill and cover with a piece of foil. Allow steaks to rest for 5-10 minutes before serving to absorb juices, butter, and seasonings.

7 Tips for Grilling the Perfect Salmon!

  1. Before grilling salmon, rinse the fillets with cool water and pat dry with paper towels.
  2. If your salmon fillets have the skin on, cook the fillets with the skin side up first, leave the skin on while grilling and remove it after cooking. This helps the fillets stay together during cooking.
  3. Preheat your charcoal or gas grill to medium heat before grilling.
  4. Place salmon on well-greased grill racks, in well-greased grill baskets, or well-greased sheets of heavy-duty aluminum foil directly over coals or heat. This ensures that the fish doesn’t stick and fall apart during cooking.
  5. Turn the fish only once halfway through cooking to limit the chance it might fall apart.
  6. Test the fish with a fork at the thickest part to check doneness. Salmon will be opaque and flake easily when fully cooked.
  7. Remove from the grill and add a piece of herb butter on top of each fillet right before serving.


Click here to see other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.