Broccoli Salad

• • • 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. 

 

Rice Noodles with Roasted Sweet Potatoes, Spinach, and Sesame Seeds

• • • Medium mixing bowl
    • 1 large sheet pan
    • Parchment paper
    • Extra-wide aluminum foil
    • 1 medium saucepan
    • Food processor or blender

• • • 5 small sweet potatoes, peeled and sliced into ½ inch thick rounds
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon sesame seeds
    • 1 teaspoon salt
    • ¼ teaspoon red pepper flakes
    • 1 tablespoon honey

• • • 3-inch section of fresh ginger, peeled and roughly chopped (Alternately 1 teaspoon of ginger powder can be used.)
    • 2 cloves of fresh garlic (or 1 teaspoon garlic powder)
    • ½ cup tahini (or creamy peanut butter, if preferred)
    • ½ cup low sodium soy sauce or tamari
    • 2 tablespoons toasted sesame oil
    • 3 tablespoons honey
    • 1 tablespoon of red chili paste (I used Thai chili paste)
    • Zest of 1 lime
    • Juice of 1 lime
    • Water, as needed to thin consistency
    • ½ cup of a combination of fresh cilantro and fresh basil leaves (use more or less of either depending on availability and taste)

• • • 8 ounces of rice noodles
    • 2 cups fresh baby spinach

• • • Toasted sesame seeds
    • Peanuts
    • Cucumber, sliced
    • Sweet bell pepper, cut into strips
    • Sliced green onions

• • • Cover a large sheet pan with a piece of parchment paper.
    • Toss sweet potatoes in a medium bowl with olive oil, sesame seeds, salt, and red pepper flakes.
    • Spread sweet potatoes out on the prepared baking sheet, making sure that the flat side is down and none are touching. 
    • Cover the sheet pan tightly with extra-wide aluminum foil.  Place oven rack at top position and place sheet pan with sweet potatoes in the cold oven.
    • Turn on oven to 425 degrees and cook for 20 minutes.
    • Remove foil after 20 minutes and return to the top rack of the oven, roasting for an additional 25-30 minutes, rotating pan halfway through (drizzle the 1 tablespoon honey on potatoes when rotating pan).
    • Cook until golden brown around the top and bottom edges.
    • If top edges are not caramelized, turn the broiler on high for 2 minutes until browned, and watch carefully to prevent burning.
    • Remove from the oven and set aside. 

• • • Add fresh ginger and garlic (if using) to the food processor or blender, and pulse several times until chopped finely.
    • Add all other ingredients except fresh herbs to the blender, and blend until sauce is smooth and uniform in appearance (about 30 seconds).
    • Thin with water as needed to achieve the right consistency (should drizzle off a spoon).
    • Add fresh herbs and pulse 7-8 times until coarsely chopped within the sauce.
    • Set sauce aside. 

• • • Meanwhile, bring a large pot of salted water to a boil.
    • Cook the rice noodles according to package directions.
    • Add spinach to pot with noodles during last 1 minute of cooking time.
    • Drain noodles and spinach in a colander and set aside.  (If noodles stick together after cooking, rinse gently with cool water to separate before serving.) 

• • • Plate spinach and noodles, drizzle with sauce as desired, and top with roasted sweet potatoes. Serve warm or at room temperature.
    • Finish with optional toppings. 

Chicken Pot Pie with Roasted Vegetables and Sage

• • • 3 tablespoons extra-virgin olive oil
    • 12 ounces petite baby carrots
    • 2 cups of broccoli florets, washed and chopped in bite-sized pieces
    • 2 stalks of celery, diced (optional)
    • 1 ¼ pounds boneless, skinless chicken tenders (or 1 ½ cups cooked rotisserie chicken shredded)
    • 3 tablespoons butter
    • 2 shallots, chopped fine
    • 2 tablespoons fresh sage leaves, chopped, plus whole leaves for serving
    • 1 ½ teaspoons dried thyme leaves
    • 1/3 cup all-purpose flour
    • 3 cups low-sodium chicken stock (I prefer high protein type)
    • 1 cup whole milk
    • ¼ cup fresh parsley, chopped
    • 1 frozen or refrigerated prepared roll-out style pie crust, thawed

• • • Move oven rack to middle position and preheat oven to 425 degrees. 
    • Cover a large rimmed baking sheet with a piece of aluminum foil and toss carrots, broccoli, and celery with 3 tablespoons of olive oil and sprinkle with salt and pepper.  Spread in an even layer on baking sheet.
    • Roast vegetables in the oven until they are lightly browned and beginning to get tender, about 20 to 25 minutes.  When finished, remove from oven, reduce oven temperature to 375 degrees, and set vegetables aside while preparing filling. 
    • (If using shredded rotisserie chicken, skip to step 5.)  While vegetables roast, heat a large 12-inch oven-safe skillet over medium high heat.  After pan is hot, add chicken tenders to dry pan and cook without moving for 3-4 minutes.  When they are well browned, they will release easily from the pan and then flipped to cook for an additional 3-4 minutes.  Remove chicken from the pan and set aside to cool slightly before chopping into bite sized pieces.
    • Reduce heat to medium and add butter to skillet.  After butter has melted add shallots, chopped sage, and thyme.  Cook, stirring often, until shallot is fragrant and butter is lightly browned with a nutty aroma, about 3-5 minutes. 
    • Add flour to pan, and cook for about 1 minute, stirring constantly.  Gradually whisk in broth and milk.  Bring to a simmer then reduce heat to medium-low.  Season with salt and pepper to taste.  Simmer until slightly thickened, about 10 minutes. 
    • Remove skillet from the heat and add chopped chicken, roasted vegetables, and chopped parsley.  Stir to combine.
    • Roll out prepared pie crust until it is large enough to cover filling in pan, and lay over the top of the filling in the skillet.  Cut a few slits in the top of the crust.  Brush with a little bit of melted butter or whole milk, if desired. 
    • Bake until pastry is golden brown, 40-45 minutes.  Let cool for 10 minutes, sprinkle with remaining fresh sage leaves, and serve. 

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

Savory Cajun-Spiced Popcorn

• • • 12 cups plain popcorn (about 2/3 cup kernels unpopped)
    • 2 tablespoons extra virgin olive oil
    • ½ teaspoon garlic powder
    • ½ teaspoon paprika
    • ½ teaspoon cumin
    • ¼ teaspoon ground thyme (or ½ teaspoon dried thyme leaves)
    • 1/8 teaspoon white pepper or black pepper
    • 1/8 teaspoon cayenne pepper
    • Salt to taste

• • • Spread popcorn on a large sheet pan. 
    • Drizzle with olive oil. 
    • Mix all spices together in a small bowl and sprinkle over popcorn. 
    • Season with salt to taste. 
    • Toss to combine and serve.

Peanut Butter and Chocolate Drizzle Popcorn

• • • 12 cups plain popcorn (about 2/3 cup kernels unpopped)
    • 2/3 cup chocolate chips, semi-sweet or milk chocolate
    • 1 teaspoon coconut oil or other neutral tasting cooking oil
    • 2/3 cup no-stir peanut butter (creamy or crunchy, as desired)

• • • Spread popped popcorn out on a large sheet pan.
    • Warm chocolate chips and oil in a microwave-safe bowl for 1 minute on 50% power.
    • Stir and then warm for an additional 15-30 seconds at a time at 50% power, stirring after each time, until chocolate chips are fully melted.
    • Drizzle chocolate over popcorn with a spoon.
    • Warm peanut butter in a microwave-safe bowl until warm enough to drizzle, about 30-60 seconds. Drizzle peanut butter over popcorn.
    • Allow chocolate and peanut butter to cool enough to harden (can be done in the refrigerator), and enjoy!

Cookie Butter Popcorn

• • • 12 cups plain popcorn (about 2/3 cup kernels unpopped)
    • 1/3 cup white chocolate chips
    • 2/3 cup Biscoff cookie butter
    • Optional:  Sprinkles for decoration

• • • Spread popped popcorn out on a large sheet pan.
    • Warm white chocolate chips and cookie butter in a microwave-safe bowl for 1 minute on 50% power.
    • Stir and then warm for an additional 15-30 seconds at a time at 50% power, stirring after each time, until mixture is fully melted.
    • Drizzle mixture over popcorn with a spoon.
    • Add sprinkles as desired.
    • Allow topping to cool enough to harden (can be done in the refrigerator), and enjoy! 

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.

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.  

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. 

15 Flavorful Facts On Spices 

• All spices are rich in various types of antioxidants, making them a tasty way to bolster the body’s defenses against different diseases and illnesses.  
• Those living in hot climates tend to cook with more spices because the spices inhibit spoilage.  Taste preferences are passed on genetically, and those who eat the most seasoned food tend to be healthiest, live longer, and have more offspring. 
• Herbs come from the leaves of plants while spices are produced from other parts (bark, buds, roots, seeds, etc).  Some herbs and spices with very different flavors can come from the same plant, such as cilantro leaves and coriander seeds.

• The best all-around anti-microbial spices are thyme, cinnamon, tarragon, and cumin.  Spicy chilies and hot peppers kill up to 75% of bacteria, while black pepper, ginger, celery seed, and lemon juice kill about 25% of bacteria.  
• Some spices—especially cinnamon and garlic—appear to have a pronounced beneficial effect on blood lipids, making them a good choice for heart health.  
• Nutmeg and mace come from the same seed, but nutmeg is the seed while mace is the lacy reddish covering on the seed. Mace has a similar flavor to nutmeg but is slightly more pungent.

• Fenugreek can safely help increase milk supply in nursing mothers.  
• Saffron threads are stigmas from flowers cultivated in the Middle East. The flowers bloom for only one week of the year, and each flower produces only three threads that must be hand-harvested; it’s no wonder that saffron is expensive!  Saffron has a unique flavor that adds a distinctive and sophisticated touch to dishes. 
• Oregano has strong anti-microbial properties, improves blood sugar, kills cancer cells, and can even function as a powerful antiseptic used in food packaging and the medical industry.

• Researchers in Brazil found an antioxidant in parsley, thyme, chamomile, and red pepper that improves neuron formation and strengthens the connections between brain cells.
• Historically, spices were a valuable currency for trade. They were prized for not just food seasoning, but also medical purposes.  Many modern pharmaceuticals are based on compounds originally found in spices and plants.
• Cinnamon has many benefits including blood sugar management, anti-microbial properties, heart benefits, cancer prevention, and even brain-boosting properties.

• Cayenne and other spicy peppers have been shown to increase metabolic rate and aid weight loss. Spicy peppers also aid digestion and have been shown to cut cancer risk.   
• Turmeric contains powerful antioxidants that work well as an anti-inflammatory and can even act as an alternative to traditional over-the-counter pain relievers. With a slightly pungent and sweet flavor, Tumeric is very popular in Indian cuisine.  Its vibrant golden hue works well as a natural alternative to food coloring—you might just see it in organic macaroni and cheese! 
• Foods that are well-seasoned can be more palatable with less salt.  Before reaching for the saltshaker, see first that your food is seasoned well with herbs, spices, and something sour such as vinegar or lemon juice. These alternatives can enhance a salty flavor without adding more salt.  

Visit your local Brookshire Brothers to find your spice!

 

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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. 

Charred Chile and Corn Salsa

• Sprinkle ½ teaspoon of salt over chopped tomatoes and place in a fine mesh strainer to drain excess juice while preparing the rest of the recipe.
• Place the fresh ears of corn and whole chile in a large cast iron or stainless skillet over high heat, turning occasionally until corn is charred in places and chile is blistered all over, about 10-14 minutes.  Reduce heat as needed to prevent scorching.  
• Allow corn and chile to cool for a few minutes, then slice corn kernels off the cob with a sharp knife.  Remove the stem, core, and seeds from the chile, and roughly chop.  
• Discard tomato juice.  In a medium bowl, combine tomatoes, corn, chile, and all remaining ingredients (except chips) and stir gently to mix.  Add additional salt and pepper to taste. Serve and enjoy!

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

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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. 

 

 

 

• 11 Kid-Friendly Healthy Options for the Morning Menu • 

Cereal

Bacon, Sausage, and Biscuits

Breakfast Tacos 

Eggs

Easy Oatmeal

Grits

Muffins

Smoothies

Toast

Waffles

Yogurt

• • Preheat oven to 350F.  Lightly grease an 8-inch square casserole dish.  
  • In a large bowl, beat the eggs.  Stir in the flour, mustard, baking powder, and salt.  Stir in all the cheese, butter, and diced chile and mix until incorporated.  
  • Pour the egg mixture into the casserole dish and bake for 25-30 minutes, or until top is lightly browned and the center is firm.  Serve warm with toppings as desired.

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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.