Summer Sweet Tooth: Grilled Peaches with Pecan Brown Butter Sauce
Everybody knows that what a grill really wants is just some sweet summer fun, and this easy recipe for grilled peaches has every bit of summer and sweet fun you can find.
 
Visit your local Brookshire Brothers for fresh summer peaches and more!
 

Grilled Peaches with Pecan Brown Butter Sauce

Fresh peaches on a grill.
INGREDIENTS
  • 4-6 peaches, fresh
  • Food Club non-stick cooking spray
  • 1 stick Food Club salted butter
  • 1/4 - 1/2 cup pecans, chopped
  • 1/2 teaspoon cinnamon sugar
  • fresh whipped cream
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
DIRECTIONS
Slice peaches in half and remove pit. Lightly spritz cut side of peaches with non-stick cooking spray. Place cut side down on a hot grill. Cook about 2-3 minutes. Remove peaches from grill and place in a lightly greased baking dish or sheet pan. Return dish or pan to grill. Cover and continue to cook until the peaches are soft – about 5 minutes. Remove from heat and serve immediately.
 
To make the sauce: In a small sauce pan, melt butter. Continue to cook over medium heat until butter begins to brown and smells slightly nutty. Remove from heat and add pecans and cinnamon sugar. Swirl or stir to mix.
 
To serve: Place 1-2 peach halves on a dessert plate. Drizzle with Pecan Brown Butter and a scoop of whipped cream. Garnish with fresh mint and pecan halves, if desired.
 
Summer sweet tooth still isn't satisfied? Try out these two recipes as well—Greek Yogurt Fruit Dip and Frozen Fruit Fluff.
 
Back to the Hatch

New Season, New Recipes

It’s that hot time of the year again! Hatch chile peppers have come into their summer season, and we have a few refreshers as well as a whole batch of new recipes to celebrate! Think: Roasted Hatch Chile Mac ‘N’ Cheese, Bleu Cheese Stuffed Hatch Chile Burgers, and Quick Hatch Chile Salsa Fresca—all courtesy of our vendor-friends at Melissa's Produce.
 
Hatch Chile Grilled Quesadilla
 
But first, a quick nutrition and how-to recap from last year’s "Cooking with Kate: All About Hatch."
 

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!
 
And now, the spicy fun part: easy Hatch Chile recipes you can put together quickly to spice up your next dinner! Recipes courtesy of vendor partner Melissa's Produce.
 

Roasted Hatch Chile Mac ‘N’ Cheese

by Chef Tom Fraker

Roasted Hatch Chile Mac 'N' Cheese
 Prep Time: 25 min. / Total Time: 1 hr. 15 min. / Serves: 12 (1¼ cups) 
 
Ingredients
One 16-ounce box cavatappi or macaroni pasta
3 tablespoons olive oil, divided
8 tablespoons unsalted butter (½ cup)
½ cup all-purpose flour
2 cups milk
1 cup crema or crème fraîche
½ teaspoon freshly grated nutmeg
2 cups preshredded cheddar-Jack cheese (about 8 ounces) 
2 cups preshredded Gouda cheese (about 8 ounces)
1½ teaspoons smoked paprika, divided
Salt
Freshly ground white pepper
4 fresh Hatch Chile peppers, charred, peeled, stems and seeds removed, finely diced
¾ cup panko (Japanese breadcrumbs) 
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
Special note: If you don’t have foil loaf pans, use other small baking dishes
    • Prepare pasta according to package directions; drain. Drizzle with about 1 tablespoon oil to keep pasta from sticking.
    • Preheat oven to 350°F. 
    • Coat insides of 6 (6x2-inch) foil loaf pans with cooking spray. 
    • Melt butter in a large saucepan over medium heat; whisk in flour until a smooth paste is formed, about 3 minutes. Whisk in milk, crema, and nutmeg until smooth; whisk in cheeses until completely melted. Whisk in 1 teaspoon paprika; whisk in salt and white pepper to taste. Remove from heat. 
    • Add pasta and Hatch Chile to cheese mixture; toss together. Pour evenly into prepared pans. 
    • In a bowl, combine remaining 2 tablespoons oil, remaining ½ teaspoon paprika, and breadcrumbs; stir in salt to taste. 
    • Sprinkle evenly over pasta mixture. 
    • Bake at 350°F until bubbly and lightly browned, about 25 minutes. Let rest 5 minutes. Serve.

Bleu Cheese Stuffed Hatch Chile Burgers

By Chef Tom Fraker
 
Bleu Cheese Stuffed Hatch Chile Burgers
Makes 4 burgers
 
Ingredients 
1 pound Lean Ground Beef
1 cup Crumbled Bleu Cheese to taste
Salt and Freshly Ground Pepper
4 slices Cheddar Cheese
2 Hatch Chiles — roasted, peeled, seeded, halved 
4 Hamburger Buns
 
Directions
Special note: These burgers can also be done on the grill.
    • In a bowl, combine the beef, bleu cheese and salt and pepper until well mixed.
    • Form the mixture into 4 patties.
    • Place the patties onto a wire rack and place it onto a sheet pan.
    • Place 1 piece of cheddar cheese onto each burger and then top each with one half of a Hatch chile.
    • Place under the broiler and cook to your desired doneness.
    • Add your favorite condiments and enjoy.

Quick Hatch Chile Salsa Fresca

By Chef Tom Fraker
 
Quick Hatch Chile Salsa Fresca
 
Ingredients
2 cups Organic Roma Tomatoes diced
½ Red Onion, diced
1½ Hatch Chiles — roasted, skinned, seeded, and diced
½ bunch Cilantro chopped
6 Key Limes, juice freshly squeezed
Freshly Ground Black Pepper to taste
 
For some fruity fun, check out Kate's Roasted Hatch Chile and Peach Salsa recipe as well!
 
Directions
    • Mix all the ingredients together in a small bowl. Season with salt and pepper according to your desired taste. Chill and serve with chips or as desired.
    • Keep in refrigerator up to 2 days.

 

Visit your local Brookshire Brothers for your all your Hatch Chile fun!

 

Healthy Living: Sunscreen and Sun Safety
Fact: Summer in Texas is hot.
 
Some folks would blame the humidity, to which my wife’s hair will attest, but most know it’s the summer sun that reigns as King of the Heat. Yes, our state star emits an exhausting, relentless warmth that we Texans, never short on pride, will pit against Death Valley any day of the week. However, the sun also emits dangerous ultraviolet (UV) rays that, while less famous than the heat, can do real damage to skin, ranging from wrinkling to sunburns to melanoma. Protection from the sun is something to take seriously, especially in the South.
 
Sunscreen and Sun Safety
Apart from avoiding the sun altogether, our best protection against UV rays is to use sunscreen. Even though it seems like a simple concept, sunscreen and sun safety are often associated with countless myths and misperceptions. Allow me to illuminate some of the more common misunderstandings, untruths, and legends.
 
Myth #1: It’s cloudy outside today, so I don’t need sunscreen.
Wrong. Play it safe and apply sunscreen even on cloudy days. Clouds will only block about 20% of the sun’s UV rays. Likewise, water is only minimally effective at blocking UV rays. That is, jumping in a pool isn’t going to protect you either. Plus, the water’s surface can actually reflect UV rays, thus leading to even greater exposure.
 
Read more: Prioritize your health before you hit the road this summer. Check out these 4 tips for making sure you're all set with your medications while on holiday.
 
Myth #2: I like tanning but am careful not to get burned. I should be safe from sun damage.
Ultraviolet light exposure (from any source) increases your risk for skin cancer, much like cigarette smoke increases your risk for lung cancer. In fact, according to the Skin Cancer Foundation, skin cancer is more often linked to tanning than lung cancer is linked to smoking. Sunburns are also dangerous; just five or more sunburns in a lifetime will double a person’s risk for melanoma.
 
Myth #3:The higher the SPF in my sunscreen the better.
According to the American Academy of Dermatology (AAD), SPF or Sun Protection Factor peaks at around 30. At this level, about 97% of the sun’s rays are blocked. Since no sunscreen can block all of the sun’s rays, formulations with a SPF greater than 30 provide only incrementally higher protection. Whatever you use, choose a broad spectrum that blocks both types of UV rays (A and B) with an SPF of at minimum 15.
 
Sunscreen and Sun Safety
 
Myth #4: I covered my face, shoulders and arms with sunscreen. I’m good to go.
Don’t forget the other areas of your body that suffer from UV damage: ears, neck, eyes and surrounding skin and lips. Wearing hats, sunglasses and lip balm with a SPF of at least 30 is ideal. Even clothing can allow penetration of UV rays, so be generous with your application. It’s best to reapply sunscreen every 2 hours, or after swimming or sweating. The AAD recommends using about 1 ounce of sunscreen (about the volume needed to fill a shot glass) to cover the exposed area of skin for an individual of average size.
 
P.S. - All sunscreen products are 15% OFF with this week's Member Monday offer (07/23). Not a member? Sign up TODAY
 
Myth #5: I am dark-skinned and should be protected against burning and sun damage.
While it is true that darker skinned individuals do not burn as easily as light or fair skinned people, everyone is subject to the harmful effects of the sun’s rays. Dark skinned individuals should still be diligent in limiting time in the sun and applying sunscreen using the same guidelines as lighter skinned people. Keep in mind that medications and medical conditions can also impact your sensitivity to the sun. Ask your pharmacist if you are at risk based on what medications you are taking.
 

Matt Baker, Pharm.D., RPh

Matt Baker is a pharmacist with Brookshire Brothers Pharmacy in Lufkin.  He received his undergraduate degree from Texas A&M University in 2005 and his Doctor of Pharmacy from the University of Houston in 2010.  He writes a monthly pharmacy and wellness article for the Lufkin Daily News and is active in the community.  Matt's passion is serving his patients while ensuring that they are equipped to understand and take their medications properly. 

View more of Matt's articles on the Brookshire Brothers blog.
 
Real Fresh, Real Delicious Summer Salad
Summer is in full swing, which also means cucumbers and tomatoes are at the peak of freshness and flavor. Take advantage of the seasonal nutrition with a colorful summer salad like this Cucumber, Mint, Tomato, and Fresh Mozzarella Salad recipe. It’s packed with fresh, flavorful produce you can find at your neighborhood Brookshire Brothers. Better yet, it comes together in minutes and always delights everyone, whether it’s the out-of-towners at your next summer shindig or just the kids excited for something new at dinner. 
 
Cucumber Mint, Tomato, and Fresh Mozzarella Salad
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 

Cucumber, Mint, Tomato, and Fresh Mozzarella Salad

Cucumber, Mint, Tomato, Fresh Mozzarella Salad

Ingredients

    • 1 large cucumber, seeded, and diced (peeling optional)
    • 1 cup cherry tomatoes, halved
    • 4 ounces fresh mozzarella “pearls”
    • 1 sprig of mint, chopped fine
    • 2 tablespoons white wine vinegar
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon salt
    • Pepper to taste 
Find a nearby Brookshire Brothers to get started today!
 
Directions
    • Add all ingredients to a large bowl and toss gently to combine.  Serve.
Look up more quick and easy healthy menu options on the blog.
 

 
Angela Larson
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. 

 

Snacks for Summer Adventures: Healthy, Portable, and Kid-Approved

5 Easy Picks For a Real Fresh, Real Delicious Summer

 
I’m always on the lookout for grab-n-go snacks that are nutritious, kid-approved, and perfect for all the summer adventures—pool days, ballgames, going to the park, and more. Here are some of my favorite selections from my neighborhood Brookshire Brothers store that are as delicious as they are nutritious! 
 
Summer Snacks
 

Quinoa Puffs

Kids (and kids at heart) love these little cheezy orbs of crunchy puffy goodness.  They would never suspect that the secret ingredient is quinoa flour, a healthy protein powerhouse!
 
FYI: This weekend's text offer will be FREE Simply Done foam plates (50 ct) when you spend $20 (some exclusions apply).
Not signed up for our text offers? Text JOIN [insert your store #] to 59652.
Don't know your store number? Shoot us an email at customerexperience@brookshirebros.com and we'll help you out!
 

Pea Snacks

Pea snacks are a crunchy snack that travels well and has a super simple ingredient list: pea and brown rice flour (aka LOADS of fiber and protein). Better yet, all the different flavors (from plain to spicy) will keep everyone in the family happy.  
 
 

Chickpea Snacks

If you’re looking for something with a little more bite, check out dried chickpea snacks. With a nice balance of protein, carbs, and healthy fat, they’ll keep the kids fueled up for all their summer activities. These also come in a variety of yummy flavors, plus they can make a tasty topping for salads and soups!
 

Coconut Strips

If you’re looking for a something on the sweeter side to nosh on, try some delicious “Dang” brand coconut chips.  These lightly sweetened crunchy strips of coconut taste great on their own, or you might combine them with nuts and dried fruit for a healthy, homemade trail mix. Coconut is full of healthy fat and fiber, which makes these an extra satisfying snack with staying power.  
 
Read more: There are many great reasons to go Cuckoo for Coconuts
 
Coconut Chips
 

Clementine Oranges

Everyone’s favorite. Little clementine oranges are hydrating, sweet, and tangy with a punch of vitamin C and potassium.  If you need a quick pick-me-up for the summer heat, grab one of these juicy “Little Cuties” and peel away!
 
Learn more: Did you know the best strategy for selecting a clementine orange in store?
 

 
Angela Larson
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. 
 
The Right Prescription for Summer Traveling with Meds
Summer is here! Oh, how the smell of sunscreen and chlorine brings back memories of childhood and that uplifting, amazing feeling of freedom as the last bell rang for the school year. Man, did I love summer. It was the time for playing with friends, sleeping in, staying up late and—most importantly—vacations!
 
Our family retreats were not extravagant or expensive by any means, yet they were meaningful, fun-filled times I will always remember.  Mom and Dad would load up the car and stop for donuts on the way out of town as we kids longed for just a glimpse of our intended destination.
 
Now that I have children of my own, I can appreciate all that my parents were surely feeling.  As my lovely wife and I pack up the car each summer in anticipation of a lengthy road trip, we knowingly look at each other and say—“Can you remind me why we’re doing this?”
 
The Right Prescription for Summer Traveling with Meds
 
Don’t get me wrong, I love my kids but traveling with them is hard.  Rules that you didn’t even know your family had start to come into play: how many times you can poke your sister before she’s allowed to tattle, how many centimeters of a cheese stick must be allocated for sharing, how the rear-AC in the car can be adjusted so long as there is a two-thirds majority amongst siblings.  A vacation that is meant to be simple and relaxing can quickly get complicated to the point of ruining the fun.
 
Adding to these complications, traveling with medications (for a person of any age) can be really challenging. There’s a lot to think about regarding medication supply, storage, timing of doses while en route, etc.  Even the simple process of ingesting a pill each morning can easily be disrupted by vacation agendas.
 
The bottom line is this: whether you are young or old, we all have medication needs that cannot be ignored while on holiday.  Here are a few tips to make sure you are all set with your medications before you hit the road this summer.
 The Right Prescription for Summer Traveling with Meds
 
Tip #1 – If you don’t have it, you can’t take it. Make sure you have enough medication on hand (plus one or two days in case of a travel delay) for your entire trip. If you happen to be going on an extended vacation and your insurance company won’t quite cover a refill of your medication just yet, ask your pharmacist to call the insurance company to request a vacation supply.  Most insurance companies will accommodate this request and you’ll be on the road in no time.
 
Tip #2 –“Honey did you pack the…”Ever been on vacation and experienced heartburn or a headache but your medicine cabinet was 500 miles away?  Planning for all your over-the-counter medication needs can be easily overlooked.  At minimum, be sure to pack Tylenol for headache or fever, Zantac or Pepcid for acid indigestion, a first aid kit for minor cuts and scrapes, and an OTC sleep aid for any hotel room insomnia.
 
Tip #3 – What about my insulin?  Insulin is kept under refrigeration prior to use which presents a problem when traveling.  However, did you know that vials and pens of insulin, once in use, can be kept at room temperature for up to 28 days, some up to 42 days?  Some eye drops, suppositories and even oral medications are also stored in the fridge so consult your pharmacist about options for traveling with those.
 
Tip #4 – Keeping regular.  Traveling can disrupt day-to-day bathroom activities adding an uncomfortable wrinkle in vacation plans.  Taking fiber supplements or a stool softener (Colace) once daily while traveling can certainly help persuade a stubborn digestive system while on the road.  Be sure to stay hydrated and eat lots of fruits and vegetables too in order to ease things along.
 

Matt Baker, Pharm.D., RPh

Matt Baker is a pharmacist with Brookshire Brothers Pharmacy in Lufkin.  He received his undergraduate degree from Texas A&M University in 2005 and his Doctor of Pharmacy from the University of Houston in 2010.  He writes a monthly pharmacy and wellness article for the Lufkin Daily News and is active in the community.  Matt's passion is serving his patients while ensuring that they are equipped to understand and take their medications properly. 

View more of Matt's articles on the Brookshire Brothers blog.
 
5 Fun Ways to Fix S'mores
Any day that commemorates s’mores will be a beautiful day, but #NationalSmoreDay (Aug. 10) is also likely going to be very hot. If you’re looking to bring the fun indoors while celebrating this classic campfire treat, we’ve got recipes for every need. Check it out:
 

Peanut Butter Cup S’mores Dip

 
Peanut butter cups + s’mores? We need some-more of this one! This recipe is quick to fix and popular at parties, no matter the weather.
 
If peanut butter candies hit the sweet spot for you, try out our “Reese’s Perfect Pass Snack Mix” recipe for another treat!
 

Caramel S’more Cups

Take dessert or your bake sale to the next level with this popular Betty Crocker recipe!
 
Betty Crocker also inspired these three adventurous popcorn recipes that are great for movie nights!
 

Ooey-Gooey Pancake S’mores

Who knew breakfast could taste so fun.
 

S’more Bark

If this bark has bite, it’s all delicious crunch. This super-simple recipe has three ingredients and only takes ten minutes to prep!
 
For another classic snack, check out the “Sweet and Salty Chex Mix” recipe from our Catering Coordinator Kate Rudasill!
 

Mini S’more Cookie Tacos

The pinnacle of s’more evolution—a sweet s’more taco.
 
Find a store today to get started!

 

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

Ingredients
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
  
Directions
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

Ingredients
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
 
Directions
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.

 
 
 
 
 
Seasonal Produce: Summer Refresher
In our current society of instant everything, it’s easy to forget that some things aren't so “ready-right-now.” Produce is one such thing that often requires extra time and patience. Sure, some fruits and vegetables are available to purchase all year round, but there’s usually a time and place when you can get them at their best flavor and greatest value. It may be hard, for example, not to indulge a craving for summer blueberries at any time during the year, but consider how during the winter it would take two weeks for blueberries to be shipped from Chile—with tax. Shopping according to the seasons means you’ll save money, plus you’ll prepare five-star meals with ingredients that are seasonally fresh. 
 
Our point is, it’s always good for any shopper to get a refresher on what’s currently in season and what’s not. Since it’s the beginning of August—which most of us equate with being the height of summer, according to the temperatures—let’s talk summer produce:
 

Summer Fruits

(According to the USDA)
 
Apples
Apricots
Avocados
Bananas
Blackberries*
Blueberries*
Cantaloupe*
Cherries*
Honeydew Melon*
Kiwifruit*
Mangos
Nectarines*
Peaches*
Plums*
Raspberries
Strawberries
Watermelon*
 

Summer Vegetables

(According to the USDA)
 
Beets
Bell Peppers
Corn*
Carrots
Collard Greens
Cucumbers*
Eggplant*
Garlic
Green beans
Lima beans*
Okra*
Summer Squash & Zucchini*
Tomatillos*
Tomatoes*
 
The produce marked with an asterisk(*) is only in season during the summer. All other produce is in season for more than one season.
 
Next time you visit your local store, keep this guide handy! You can always count on Brookshire Brothers to do our best in bringing quality produce to customers.
 

Looking for ideas on how to tap into your taste buds with summer produce? Check these out:

 
Healthy fruit snacks—with a twist! Here's the menu: Grape Sticks, Grilled Peach Salsa, Melon Rings, and more.
 
Corn, zucchini, squash… a whole garden of summer veggies comes together to make two garden fresh recipes from our Catering Coordinator, Kate Rudasill.
 
In case you need another reason to fill up on summer fruit, here’s a brief overview of their nutritional merits from Angela Larson, a registered dietitian.
 
Sweet tooth? Kate’s got you covered. Amaretto Peach Parfaits and Peach Blueberry Upside-Down Cake are great recipes to send off the summer before school starts.
 
Cooking with Kate: Fresh From the Garden

One of the best things about growing up in the country was our family’s summer garden—sun-ripe tomatoes, fresh sweet corn, carrots of all sizes, and so many different kinds of peas. As such, I’m forever disappointed that I did not inherit the family green thumb. Plants tend to die under my care with alarming frequency! Thus, I’m always grateful for the fresh produce available at my local Brookshire Brothers as one of my favorite recipes lets you use a whole garden of veggies!

My sweet friend, Valena Spradley, gave me this summer sauté recipe, and I’ve always loved how quickly this dish comes together, using whatever vegetables you have on hand. I’ve also included a recipe for cream peas, which can make a delicious addition to this recipe—or any summer meal! Lady Cream, Zipper Cream, Texas Cream, Crowders, Field Peas—take your pick and turn on the stove!

Fresh Summer Vegetable Sauté

Ingredients
6 slices uncooked bacon, diced
2 tablespoons butter
1 small white onion, diced
1 clove garlic, minced
2-3 ears fresh sweet corn, cut off the cob
2 yellow squash, diced
2 zucchini, diced
½ - 1 cup heavy cream
1 pinch cayenne pepper or red pepper flakes
 
Optional Additions
1 jalapeño pepper, diced
1 bell pepper (any color), diced
1 bunch fresh asparagus, cut into 1-inch pieces
1 carton grape tomatoes, cut in half
 
Directions

In a large, deep-sided skillet with a lid, sauté the bacon pieces over medium heat until crisp. Remove bacon from skillet and place in a paper-towel lined bowl or plate, leaving the bacon grease in the skillet. Add the butter, onions, and garlic to the skillet. Sauté for 1-2 minutes until the onions begin to soften. Add the corn, squash, zucchini, and any other vegetables you are using. Sauté over medium-high heat for 2 minutes, stirring occasionally. Add enough heavy cream to lightly coat the vegetables – you do not want them swimming in cream, but need enough liquid to keep the vegetables from drying out. Reduce the heat to medium-low, cover the skillet, and gently simmer for 5-10 minutes or until vegetables are soft. Add the crisp bacon to the skillet with a generous pinch of freshly ground pepper and a small pinch of cayenne or red pepper flakes. Taste the vegetables before adding any salt – the bacon, butter, and cream will add some salt to the dish so you might not need to add any! Serve warm with your favorite grilled or roasted meats.

 A skillet of various vegetables that have been sautéed

The Rudasills’ Fresh Cream Peas

Ingredients
½ pound uncooked bacon, diced
½ stick salted butter
1 medium-large white onion, diced small
2 cloves garlic, minced
1 ½ - 2 pounds shelled cream peas, preferably fresh but frozen can be used
2 cups chicken broth
Salt and pepper to taste
 
Directions

In a large pot with a lid, sauté the bacon pieces over medium heat until the bacon grease begins to render and the bacon is barely cooked. Remove the bacon from the pot with a slotted spoon and reserve for later. Increase the heat to medium-high, and add the butter to the pot. Add the diced onion and garlic to the pot and sauté for 3-5 minutes until the onions are translucent. Add the peas, cooked bacon, and chicken broth to the pot. Add enough water so that the peas are covered by about one inch of liquid. Bring the peas to a low simmer over medium-high heat, reduce the heat to low, cover the pot halfway with the lid, and continuing cooking for 1 to 1 ½ hours until the peas are soft, stirring every 10-15 minutes. Taste the peas and season with freshly ground black pepper and salt, if needed. Serve warm with fresh cornbread!

Hope y’all are having a great summer!
 

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