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healthy resolu
resolutions
utions
pg.. 4
pg
valentine’s dayy
valentines
pg. 12
pg
chinese new year
pg. 14
mardi gras
pg. 16
TM
Winter
W
inter ’’15
15
5
for a day
STOUT
S
TOUT BEEF
BEEF
STEW and
d
IRISH CHEDDAR
OAT SCONES
+the big game
SSweet
weet & sspicy
picy B
BBQ
BQ w
wings,
ings, sslow
low
ccooker
ooker sspaghetti
paghetti a
nd more!
more!
and
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Irish
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©2015 SALOV North America Corp.
www.stonewallkitchen.com/recipes
filippoberio.com
ASPARAGUS AND RED PEPPER SALAD
Ingredients:
• 4 sweet red bell peppers (about 2 pounds)
• ¼ cup, plus 3 tablespoons Filippo Berio®
Delicato Extra Virgin Olive Oil
• 2 pounds asparagus, stalks trimmed
• ¼ cup balsamic vinegar
• Fine sea salt
Directions:
1. Place the peppers on a broiler pan and broil, 3 inches away
from the broiler element, turning, until blackened all over.
Transfer the peppers to a dish and allow to cool. Remove the
stems, peel away the skin, core, and wipe the seeds out
with paper towels. Cut the pepper into ¼-inch-wide strips.
Set aside. (Alternatively you can char the peppers on a grill.)
any
Berio
$ 00 onFilippo
Olive Oil
SAVE 1.
2. Preheat the oven to 350° F.
3. Brush a baking sheet with 1½ tablespoons of olive oil.
Place the asparagus on the baking sheet and turn to
coat in the oil. Roast for 5 to 7 minutes, or until a knife
is easily inserted into the stalk.
CONSUMER: This coupon good only for purchase of product indicated. Any other use constitutes fraud. Limit one coupon per item purchased. Coupon
may not be transferred or reproduced. You must pay any sales tax. Void where prohibited. RETAILER: Your redemption of this coupon certifies
agreement and compliance with SALOV North America Corporation Redemption Policy, available upon request at www.nchmarketing.com. Any other use
constitutes fraud. Coupons not properly redeemed will be voided. SALOV North America Corporation will reimburse you for the face value of the coupon
plus 17¢ handling. Cash value 1/100 of 1¢. For redemption, mail to: FILIPPO BERIO, P.O. BOX 880225, EL PASO, TX 88588-0225. Expiration Date
3/31/2015. Not subject to doubling.
4. Transfer the asparagus to a cutting board, and cut
crosswise in half. Arrange the asparagus on a platter
with the charred bell pepper strips. Combine the
remaining olive oil, balsamic vinegar, and salt and
pour over the salad. Cover the salad and let it marinate
at room temperature for several hours before serving.
Recipe Provided by Chef Mary Ann Esposito
®
0041736-020353
5
41736 15276
7
table of
contents
a letter
from Ed Roche
Happy New Year! Last year Roche Bros. saw many exciting
changes, including the expansion of our home delivery
services and the opening of our small stores, Brothers
Marketplace in the communities of Weston and Medfield.
In 2015, we will open another state-of-the-art Roche
Bros. in Downtown Crossing, the heart of Boston. We’re
so happy to continue giving our customers new, local
and innovative offerings alongside the great service
and superbly fresh foods that already provide a quality
shopping experience.
With that said, we welcome the winter season with open
arms and all the delicious food it brings. This edition of
Tidbits begins with some health-conscious suggestions
for those who have resolved to “be well” in the New Year,
which starts at your local grocery store. We also have
excellent entertaining ideas for the football fans that are
greatly anticipating the big game on February 1st (and all
the tailgate food that comes along with it!). Our Kitchen
specializes in game time snacks as well – don’t miss our
Tasty Tailgating menu on page 11.
The winter also offers so many other reasons to celebrate,
such as Valentine’s Day, Mardi Gras and a New England
favorite… St. Patrick’s Day! Please join us for all of these
seasonal food-filled festivities using our aisles and all the
food, facts and flavors inside Tidbits as your guide.
4
healthy resolutions
4
> 3-Seed Honey Bars
> Turkey Sausage & Lentil Soup
8
game highlights
> Sliders 3-Ways
> Sweet & Spicy BBQ Drumettes
> Slow Cooker Spaghetti with
Italian Sausage
12
8
breakfast in bed
> Fruit Stuffed French Toast Rolls
> Bacon Stuffed French Toast Rolls
14
chinese new year
> Sesame-Ginger Beef Lo Mein
14
Best Regards,
16
To view our Tidbits virtual magazine, visit us
on the web
www.rochebros.com
@
© 2015 ViMax Publishing & Marketing, Inc. and Roche Bros.
All rights reserved. All articles in Tidbits are written and edited by
professionals. ViMax Publishing makes no representation as to
the accuracy or efficacy of information provided. Reproduction in
whole or part is prohibited without permission of the publisher.
Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944
vimaxmedia.com
16
mardi gras
> King Cake Bars
18
irish for a day
> Stout Beef Stew
> Irish Cheddar Oat Scones
3
healthy resolutions
The New Year brings about a state of revival, freshness and the perfect opportunity
for a reboot. This is likely why the custom of setting a “New Year’s resolution” began.
Historically, New Year’s resolutions date back to the Roman Empire when resolutions
consisted mostly of those with moral flavor, to simply be good to others. Today, we
most often use them as an opportunity to set healthy goals. These 3-Seed Honey Bars
are a good place to start for yourself and your family. They are gluten-free, nut-free
and make an excellent breakfast or lunchbox snack for kids.
3-Seed Honey Bars
Prep: 15 minutes plus cooling and chilling
Cook: 12 minutes • Makes: 16 bars
3
3
3
1
3
Gluten-free nonstick cooking spray
cup sesame seeds
cup Food Club 100% pure honey
cup packed Food Club light
brown sugar
cup roasted, salted shelled
pumpkin seeds
cup roasted, salted shelled
sunflower seeds
1. Spray 8 x 8-inch glass or metal baking pan
with nonstick cooking spray. Line baking pan
with parchment paper or nonstick aluminum
4
foil so that paper or foil extends about 2
inches over opposite sides of pan. 2. In large
nonstick skillet, cook sesame seeds over
medium-low heat 8 to 10 minutes or until
lightly toasted, stirring occasionally to prevent
burning. Transfer sesame seeds to plate.
3. In medium saucepan, stir together honey
and sugar. Cook over medium-low heat 4 to
5 minutes or until mixture simmers and sugar
is dissolved, stirring occasionally with rubber
spatula. Remove saucepan from heat; stir
in seeds. With rubber spatula, immediately
spread seed mixture evenly in prepared pan.
Cool 1 hour at room temperature. 4. Using
overhanging sides of paper or foil, lift seed
mixture out of pan and invert onto cutting
board. Remove parchment paper or foil, and
cut into 1 x 4-inch bars. Line rimmed baking
pan with parchment paper or nonstick
aluminum foil. Place bars in single layer on
prepared baking pan. Cover with plastic wrap
and refrigerate at least 2 hours or up to 3 days.
Approximate nutritional values per serving (1 bar):
108 Calories, 5g Fat (1g Saturated), 0mg Cholesterol,
73mg Sodium, 12g Carbohydrates, 1g Fiber, 4g Protein
> Facts. Finds. Flavors.
To transport bars, wrap in parchment
paper or nonstick aluminum foil.
All About seeds
Seeds are eaten all around the world, often in forms that we don’t recognize – beans,
nuts and grains are actually seeds. All seeds are good sources of minerals, vitamins, fiber
and healthy fats, and can be prepared many different ways.
Flaxseeds
These seeds can be blended into smoothies,
stirred into oatmeal, and sprinkled into baked
goods. Flaxseed oil adds a fresh, grassy element
to cold salads and combines well with extravirgin olive oil in dressings. Because of the high
omega-3 content of flaxseeds and flaxseed oil,
they should always be stored in the refrigerator
at home.
tips
from
WISE WORDS from our
Roche Bros. Associates
family
Poppy Seeds
Both toasted and raw poppy seeds are delicious
stirred into dressings, especially buttermilkbased dressings, and tossed with salads. You
can even make a simple pasta dish by tossing
whole-wheat pasta with plain Greek yogurt
and poppy seeds. Poppy seeds are very high in
polyunsaturated fat, so be sure to store them in
the refrigerator to protect their delicate oils.
Sunflower Seeds
Ground sunflower seeds make a nutty and
rich butter that’s reminiscent of peanut butter.
In fact, sunflower seeds can be substituted
for nuts in many recipes. You can make an
alternate version of pesto by using sunflower
seeds instead of pine nuts. Sunflower seeds
also provide a great source of vitamin E.
Sesame Seeds
Tahini is a thick paste made of ground sesame
seeds and is the base of both savory (hummus)
and sweet (halva) Middle Eastern dishes.
Toasted sesame oil is drizzled onto many Asian
dishes as a final touch, and sesame seeds are
often in baked bagels and whole-grain breads.
Try including ¼ cup of toasted sesame seeds in
your next batch of pancakes! Like poppy seeds,
sesame seeds are also a good source
of calcium.
From Our Kitchen to Yours!
Mighty Seeds
Did you know that 1 tablespoon of
chia seeds has more calcium than a
glass of milk, more omega-3s than a
piece of salmon and more
antioxidants than blueberries? They
are also loaded with fiber! Sprinkle
on salads, add to smoothies and
drinks and use to thicken meatballs
instead of breadcrumbs!
Hemp seeds contain all of the
essential amino acids. They are great
to add to all kinds of baked goods
such as breads, muffins and cookies.
Add to granola or muesli for an extra
boost of protein and an added
slightly sweet and nutty flavor.
~ Jill
Harlow
Category Manager, Roche Bros.
Pumpkin Seeds
In Mexican cuisine, roasted and salted
pumpkin seeds (either with or without their
white hulls) are called pepitas and are often
included in salads, dips and soups. To make
your own pepitas, scoop the seeds out of a
fresh pumpkin and let them soak in cool water
overnight. The next day, pat them dry and
bake at 350° for about 15 to 20 minutes or until
golden brown. For an extra kick, toss them with
extra-virgin olive oil, sea salt and chili powder
before baking.
5
Turkey Sausage & Lentil Soup
2
Prep: 12 minutes • Cook: 55 minutes
Makes: about 16 cups
1
1
2
2
1
1
1
6
tablespoon Filippo Berio olive oil
medium carrots, chopped
medium celery ribs, chopped
medium yellow onion, chopped
package (14 ounces) smoked turkey
sausage, halved lengthwise and sliced
¼-inch-thick
package (8 ounces) sliced mushrooms
8
1
1
½
½
cans (14.5 ounces each) Food Club no
salt added diced tomatoes
package (16 ounces) Food Club dry
lentil beans
cups Food Club low sodium chicken broth
tablespoon Italian seasoning
teaspoon Food Club salt
teaspoon Food Club pure ground
black pepper
cup shredded Parmesan cheese
In large saucepot, heat oil over medium-high
heat. Add carrots, celery and onion, and cook
5 to 7 minutes or until vegetables are almost
tender, stirring occasionally. Add sausage
and mushrooms, and cook 5 to 7 minutes
longer or until vegetables are just tender,
stirring occasionally. Stir in tomatoes, lentils,
broth and seasonings and heat to simmering.
Reduce heat to medium and simmer 45 to 55
minutes or until lentils are tender. Serve soup
sprinkled with cheese.
Approximate nutritional values per serving
(each 13 cups): 253 Calories, 5g Fat (1g Saturated),
24mg Cholesterol, 658mg Sodium, 33g Carbohydrates,
13g Fiber, 22g Protein
Kick Off the New Year the healthy way
The start of a New Year is always a popular time to set common resolutions such as losing weight.
However, making a resolution to lead an overall healthy lifestyle is much more beneficial, and there
are so many creative ways to do it!
At Roche Bros., we have lots of experience getting healthy starts in the kitchen. Here, we share some of
our suggestions for incorporating healthful ingredients into your diet. Our Roche Bros. Associates will be
happy to lead you to these fantastic foods as you begin your new health-inspired cooking adventures.
Diversify your oil. For example, try coconut, avocado or grapeseed oil. These
oils are healthier alternatives to oils that contain high trans fats. Coconut oil
works great as a butter substitution in items such as piecrust, scones and icings.
Avocado oil is perfect for high-heat cooking like grilling and stir-frying and tastes
excellent in salad dressings. Try grapeseed oil if you don’t want to impart flavor in
your dish such as when sautéing onions or baking sweet potato fries.
Incorporate healthy fats. Ah, “healthy fats.” That’s not just an oxymoron. These actually
do exist. An average avocado contains 30 grams of fat, but it’s mostly monounsaturated
or “good fat.” This type of fat has been found to actually lower cholesterol levels, so start
swapping out your mayo topping for a few slices of avocado. Other “healthy fats” include
those found in nuts and seeds as well as fatty fish like salmon, tuna, trout and mackerel.
Pack a punch with lean protein. When most people think of lean protein,
boneless, skinless chicken breast might come to mind, but there are so many
more options! Fish is an excellent source of protein, as are eggs, low-fat dairy
products like yogurt, beans and legumes. All of these high-protein foods
make you feel fuller longer, causing you to eat less.
Reach for whole grain. Not all wheat breads, rice and oat products are made from
whole grains. When at the grocery store, look for the words “whole grain” in the
ingredient lists of these items. Fiber-rich whole grains deliver far more nutrients than
refined grains and it’s easy to incorporate them into your meals. Making vegetable soup?
Add barley to the pot. Favorite pasta dish? Replace the pasta with whole grain fusilli or
penne. Need croutons to top off a salad? Toast and break up whole grain bread instead of
using packaged croutons.
Sliders 3-Ways
Prep: 15 minutes
Bake: 30 minutes • Serves: 6
Slider Base
Nonstick cooking spray
2 pounds 90% lean ground beef
3 cup Food Club plain breadcrumbs
12 slider buns, dinner rolls or small sweet
Hawaiian rolls, heated according to
package directions
Rancher Style
1 package (2.1 ounces) Food Club fully
cooked bacon, finely chopped
1 package (1 ounce) ranch salad dressing
and seasoning mix (3 tablespoons)
1 package (.66 ounces) chives, finely
chopped (about ¼ cup)
½ red bell pepper, finely chopped
(about ½ cup)
½ cup sour cream
6 Food Club American cheese slices
game highlights
On February 1st, football fans will gather to watch the two top teams
battle for victory. Some people say the best part of this day is the
game, but others argue it’s the food! At Roche Bros., we’re with the
latter frame of mind, unless of course our home team is playing.
This year, mix-up your game-time menu with these two winning
finger foods. The Sliders 3-Ways are baked in the oven so you
won’t have to brave the cold to grill them. For your wing staple,
try these Sweet & Spicy BBQ Drumettes or visit Our Kitchen to
pick up some of our famous Honeystung Drummies.
Be sure to check out page 11 for our full Tasty
Tailgating menu.
8
Topping Suggestions
Thinly sliced Roma tomatoes, prepared
ranch dressing
Buffalo Style
3 green onions, thinly sliced (about ¼ cup)
½ cup buffalo wings sauce
1½ teaspoons celery salt
4 ounces blue cheese, crumbled
(about 1 cup)
Topping Suggestions
Shredded carrots, sliced green onions,
additional buffalo wings sauce
Mexicali Style
1 can (4 ounces) diced mild green chiles,
drained (about ½ cup)
1 package (1.25 ounces) taco seasoning
mix (about 5 tablespoons)
½ small red onion, finely diced
(about ½ cup)
½ cup drained canned, fresh or thawed
frozen corn
1 cup shredded pepper Jack cheese
(about 4 ounces)
Topping Suggestions
Thinly sliced avocado, prepared salsa
1. Preheat oven to 425°. Spray 13 x 9-inch
metal baking pan with nonstick cooking
spray. In large bowl, gently mix beef,
breadcrumbs and desired style ingredients
(Rancher, Buffalo or Mexicali), except buns,
cheese and toppings, until just combined;
do not overmix. Evenly press beef mixture
into prepared pan. 2. Bake 25 to 30 minutes
or until internal temperature of beef mixture
reaches 160°. Remove pan from oven;
carefully drain liquid from pan. Evenly sprinkle
beef mixture with cheese and bake 3 to 5
minutes longer or until cheese melts. Cut
into 12 equal burgers and serve on buns with
toppings of choice, if desired.
Sweet & Spicy BBQ Drumettes
Prep: 15 minutes
Roast: 45 minutes • Serves: 4
½
½
½
2
1
1
¼
2
3
Nonstick cooking spray
cup Food Club cider vinegar
cup Food Club grape jelly
cup Food Club ketchup
teaspoons paprika
teaspoon crushed red pepper flakes
teaspoon fresh ground black pepper
teaspoon Food Club salt
pounds chicken drumettes
green onions, thinly sliced (about ¼ cup)
1. Preheat oven to 425°. Line rimmed baking
pan with aluminum foil: spray with nonstick
cooking spray. In small saucepot, heat vinegar,
jelly, ketchup, paprika, crushed red pepper,
black pepper and salt to simmering over
medium heat; simmer 6 to 8 minutes or until
slightly thickened and reduced by about onethird, stirring occasionally. Remove from heat;
cool. Makes about 1 cup. 2. Pat chicken dry
with paper towel. In large bowl, toss chicken
with half the sauce until well coated. Place
chicken in single layer on prepared pan. Roast
35 to 40 minutes or until chicken is browned
with crispy edges and internal temperature
reaches 165°, turning twice during roasting.
3. Transfer chicken to large bowl; toss with
remaining sauce. Serve chicken sprinkled
with onions.
Approximate nutritional values per serving:
509 Calories, 21g Fat (7g Saturated), 102mg Cholesterol,
595mg Sodium, 37g Carbohydrates, 1g Fiber, 34g Protein
Rancher Style
Approximate nutritional values per serving
(2 sliders): 613 Calories, 28g Fat (14g Saturated),
136mg Cholesterol, 1345mg Sodium,
36g Carbohydrates, 2g Fiber, 46g Protein
Buffalo Style
Approximate nutritional values per serving
(2 sliders): 493 Calories, 20g Fat (10g Saturated),
118mg Cholesterol, 1328mg Sodium,
32g Carbohydrates, 1g Fiber, 40g Protein
Mexicali Style
Approximate nutritional values per serving
(2 sliders): 525 Calories, 20g Fat (9g Saturated),
118mg Cholesterol, 1160mg Sodium,
39g Carbohydrates, 3g Fiber, 41g Protein
> Facts. Finds. Flavors.
Recipe can be prepared through step 1, covered
and refrigerated up to overnight.
make it
~or~
take it
> Roche Bros. Honeystung Drummies
Honey BBQ, Sweet & Sour, Buffalo, Bourbon, Chili, Garlic, Mango
Habañero... our assortment of wing flavors is nearly endless. The game just
wouldn’t be the same without Our Kitchen’s wings.
With all these great flavors, how to choose? Far be it from us to pick a
favorite. But if you can’t decide, put your faith in our customers, for whom
Roche Bros. Honeystung Drummies are the undisputed champion. Crispy
on the outside, tender and juicy on the inside, with just a “sting” full of
honey, no matter who wins the big game you’ll be taking home a winner.
9
Slow Cooker Spaghetti
with Italian Sausage
Prep: 10 minutes
Slow Cook: 6 hours 40 minutes • Serves: 8
1½ pounds Italian sausage, cut into
1-inch pieces
2
jars (24 ounces each) Full Circle Organic
Pasta Sauce
2 garlic cloves, minced
(about 2 teaspoons)
1 medium green bell pepper, chopped
(about 1 cup)
10
1
2
1
½
1
2
½
medium onion, chopped (about 1 cup)
teaspoons Italian seasoning
teaspoon Food Club pure ground
black pepper
teaspoon Food Club salt
package (16 ounces) Food Club
spaghetti, broken into thirds
cups water
cup Food Club grated Parmesan cheese
1. In 5- to 6-quart slow cooker bowl, combine
all ingredients except spaghetti, water and
cheese. Cover slow cooker with lid and cook
on low 6 to 7 hours or on high 3½ hours.
2. Add spaghetti and water; stir to combine
making sure spaghetti is completely
submerged in liquid. Cover and cook on high
40 to 45 minutes longer or until spaghetti is
tender. Serve with cheese.
Approximate nutritional values per serving:
538 Calories, 22g Fat (8g Saturated),
56mg Cholesterol, 1286mg Sodium,
57g Carbohydrates, 6g Fiber, 21g Protein
> Facts. Finds. Flavors.
Use spicy Italian sausage and/or add crushed
red pepper flakes for a spicier dish.
KICKOFF
Dips:
Sea Gold Seafood Dips (7 oz) – $3.99 each
Seven Layer (24 oz) – $9.99 each
Buffalo Chicken – $7.99 each
Spinach & Artichoke – $6.99 each
Four Square Snackers – $6.99 each
Mediterranean Snacks
Pizza and Pasta Topper
Homemade Spreads and Cheese Nibbles
Olive Sampler – $9.99/lb.
Blue Cheese and Chutney spreads:
Small (8 oz) – $5.99 each
Large (16 oz) – $10.99 each
Paninos – $6.99 each
President Prosciutto Panino, Salami
Hot Panino, Pepperoni Panino, Inferno
Panino, Torino Panino, and Feta Panino
Honeystung Drummies (2 lbs.) – $15.99
FIRST DOWN
HALF TIME
Bloomin’ Bread – $10.99 each
Angus Beef Chili (32 oz) – $9.99 each
Buffalo Chicken Tenders – $9.99/lb.
Pizza (Quarter Sheets), Cheese or
Pepperoni – $5 each
Grilled Flatbread Pizzas – $8.99 each
Baby Back Ribs – $13.99 each
Steak Tips – $17.99/lb.
Pulled Pork – $8.99/lb.
Shrimp Rings – $10.99 each
Italian Scala Rolls (4 Pack) – $2.99 each
Pizza Dough (16 oz) – $2.50 each
Loaded with pepperoni and mozzarella
Fresh Made Guacamole
Made fresh at our Guacamole Cart!
Small (12 oz) – $8.00
Large (24 oz) – $16.00
Seafood Stuffed Mushrooms – $5.99/lb.
Scallops Wrapped in Bacon – $25.99/lb.
Roche Bros. Jumbo Lump Crab Cakes –
$4.99 each
Snack Packs – $3.99 each
Genoa and Provolone
Sopresatta, Prosciutto and Provolone
Prosciutto and Provolone
TOUCHDOWN!
Football Field Dessert Cake
(20 oz) – $5.00 each
Two-Bite Brownies and Coconut
Macaroons
(10.5 oz) – $4.99 each
Football Decorated Half Moons
(2 Packs) – $3.99 each
Carvel Snickers Football or Game Ball
Ice Cream Cakes (32 oz) – $12.99 each
Fresh Cut Fruit Bowls – $19.95 each
from Our Kitchen
{
FFor
or mo
more information, see a Roche Bros. or Sudbury
FFarms
arms kitchen associate at your local store or visit
uuss oonn tthe web
www.rochebros.com
@
}
11
breakfast in bed
W
What
better way to say “good morning” on Valentine’s Day than with these
hese “his”
French toast roll-ups? Treat your loved one to a special breakfast in
and “hers”
“
bed with a side of flowers from the Roche Bros. Floral Shop. If you’re looking
fo a different filling combination, some great options are Neufchâtel, diced
for
fo
and sliced bananas; peanut butter, honey and sliced bananas; or
sstrawberries
st
ra
chocolate hazelnut spread, blueberries and lemon zest. Your best option may
cho
be to ask your Valentine if they have any special requests!
Hers
Fruit Stuffed
French Toast Rolls
Prep: 20 minutes
Cook: 10 minutes • Serves: 4
12 slices Roche Bros. whole grain
sandwich bread, crusts removed
6 tablespoons almond, cashew, peanut
or sunflower butter
6 tablespoons Food Club raspberry or
strawberry preserves
6 large strawberries, thinly sliced
½ medium banana, thinly sliced
1 Roche Bros. large egg
1 Roche Bros. large egg white
3 tablespoons Full Circle almond milk
1½ tablespoons Food Club pure
granulated sugar
1½ teaspoons ground cinnamon
Nonstick cooking spray
½ cup Roche Bros. pure maple syrup
1. With rolling pin, flatten bread. 2. Spread
½ tablespoon almond butter in 2 strips on
opposite edges of each slice of bread. Over
1 strip almond butter on each slice of bread,
spread ½ tablespoon preserves; evenly top
with strawberries and banana. Starting on
edge with fruit, roll up each slice of bread
to enclose filling. 3. In shallow bowl, whisk
together egg, egg white and almond milk. In
separate shallow bowl, combine sugar and
cinnamon. 4. Heat large skillet or griddle over
medium heat; spray with nonstick cooking
spray. In batches, dip each roll in egg mixture,
then place, seam side down, in skillet.
Cook 5 to 6 minutes or until golden brown,
turning to cook all sides and spraying skillet
with additional cooking spray as needed.
Immediately transfer rolls to cinnamon-sugar
mixture, turning to coat. Serve with maple
syrup for dipping.
Approximate nutritional values per serving
(3 rolls): 605 Calories, 16g Fat (2g Saturated),
46mg Cholesterol, 381mg Sodium, 97g Carbohydrates,
10g Fiber, 18g Protein
12
His
Bacon Stuffed
French Toast Rolls
Prep: 25 minutes
Bake/Cook: 35 minutes • Serves: 4
2
tablespoons packed Food Club light
brown sugar
½ teaspoon fresh cracked black pepper
6 slices hickory smoked bacon
12 slices Roche Bros. whole grain
sandwich bread, crusts removed
¾ cup Roche Bros. pure maple syrup
2 Roche Bros. large eggs
¼ cup Roche Bros. whole milk
1½ tablespoons Food Club pure
granulated sugar
1½ teaspoons ground cinnamon
Nonstick cooking spray
1. Preheat oven to 350°. Line rimmed baking
pan with parchment paper or aluminum foil;
place wire rack in pan (or use a broiler pan).
In small bowl, combine brown sugar and
pepper. Arrange bacon in single layer on
rack or broiler pan. Evenly sprinkle bacon
with brown sugar mixture. Bake 25 to 30
minutes or until bacon is well done. Bacon
will become firm as it cools. Cut each slice
of bacon lengthwise in half then crosswise
in half. You should have 24 pieces of bacon.
2. With rolling pin, flatten bread. Place
2 pieces bacon on 1 edge of each slice
of bread. Spread ½ tablespoon syrup on
opposite edge of each slice of bread. Starting
on edge with bacon, roll up each slice of
bread to enclose bacon. 3. In shallow bowl,
whisk together eggs and milk. In separate
shallow bowl, combine granulated sugar and
cinnamon. 4. Heat large skillet or griddle over
medium heat; spray with nonstick cooking
spray. In batches, dip each roll in egg mixture,
then place, seam side down, in skillet.
Cook 5 to 6 minutes or until golden brown,
turning to cook all sides and spraying skillet
with additional cooking spray as needed.
Immediately transfer rolls to cinnamonsugar mixture, turning to coat. Serve with
remaining syrup for dipping.
Approximate nutritional values per serving (3 rolls):
492 Calories, 9g Fat (3g Saturated),
82mg Cholesterol, 585mg Sodium,
87g Carbohydrates, 6g Fiber, 16g Protein
The Floral Shops at
Roche Bros. & Sudbury Farms
Valentine’s Day Specials
If seeing is believing, then you’ll become
a true believer of the fresh, quality roses at
Roche Bros./Sudbury Farms. Our five-day
guarantee ensures that your Valentine will
enjoy their roses day after day or we’ll
replace them for Free!
Feature bouquets/designs
Our premium roses are fresh cut and
flown to Boston for the freshest
blooms anywhere
Special Valentine’s offerings include:
One Dozen Rose Bouquet
with baby’s breath and greenery
$29.99 each
Choose from traditional red or
a variety of colors
One Dozen Roses attractively designed in a
stunning clear glass vase with baby’s breath,
greenery and a handmade bow
$39.99 each
Tulips
$8.99 bunch
As always, our in-house
floral team can custom design
a very special floral arrangement
for your Valentine!
13
chinese new year
This year, the Chinese New Year falls on February 19, which is the last day of the last
month in the Chinese calendar. In China, the New Year celebration is also known as the
Spring Festival and lasts all the way until the 15th day of the first month of the year.
Join the party this year by cooking a traditional Chinese dish, like our Sesame-Ginger
Beef Lo Mein. The term “lo mein” is translated to “stirred noodles” in Cantonese, which
is the base of this tasty entrée. We added sirloin steak, but chicken, pork or shrimp
will work just as well. Regardless of your choice, the Roche Bros. Meat and Seafood
Departments will have what you need for this culturally inspired meal.
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Sesame-Ginger Beef Lo Mein
Prep: 10 minutes
Cook: 20 minutes • Serves: 4
1
¾
½
½
½
¼
1
1
¾
½
tablespoon Food Club vegetable oil
pound sirloin steak, cut crosswise into
¼-inch-thick slices
medium yellow onion, finely chopped
(about ¾ cup)
red bell pepper, cut into ¼-inch slices,
then cut crosswise into 2-inch pieces
(about ½ cup)
yellow bell pepper, cut into ¼-inch
slices, then cut crosswise into 2-inch
pieces (about ½ cup)
teaspoon ground white pepper
can (14.5 ounces) less-sodium
beef broth
package (3.4 fluid ounces) Blue Dragon
Broccoli Beef Stir Fry Sauce
cup water
(16-ounce) package Food
Club spaghetti
1. In large nonstick skillet, heat vegetablee
d
oil over medium-high heat 1 minute. Add
htly
beef and cook 1 to 2 minutes or until lightly
ed
browned, stirring occasionally. With slotted
on
spoon, transfer beef to bowl. 2. Add onion
and bell peppers to same skillet and cookk
2 minutes, stirring frequently. Stir in whitee
pepper; cook 1 minute. Transfer mixture to
uce
bowl with beef. 3. Stir in broth, stir fry sauce
and water; heat to boiling, add spaghettii and
reduce heat to medium-low. Cook, covered,
15 to 17 minutes or until spaghetti is tender,
stirring occasionally, adding beef mixture to
skillet during last 2 minutes of cooking. Makess
about 6 cups.
7 Foods that Bring
Good Luck for
chinese new year
The most significant holiday in Chinese culture is the
observance of Chinese New Year. Traditionally, the festival was a time to honor
household and heavenly deities and ancestors. Today, younger generations use it
as an opportunity for relaxation from work and consider it more as a “spring revival”
celebration. One way some honor the new year is with traditional Chinese fare that
is said to bring luck, fortune, happiness and health in the coming year. Here are
seven of these foods.
1.
4.
Tangerines & Oranges. An orange is
said to bring good fortune
as its bright golden color is
associated with wealth and
luck. The Cantonese word for
tangerine is similar to wealth, as
k
is their word for orange to luck.
Whole Fish. The word for fish in
Mandarin is similar to that of abundance.
A whole fish symbolizes a complete,
healthy year.
5. Dumplings or Pot Stickers.
kers.
2. Long, Unbroken Noodles. It is
believed that the longer the noodle, the
longer your life will be. Try not to break
them as you eat!
3. Pomegranates. The many seeds
see inside
represent tiny jewels that
tha may
bring good health
he
and fertilit
fertility.
Filled with meat or
e
vegetables, it is said these
symbolize wealth since
they are shaped to mimicc
the form of a Chinese
Yuanbao or ingot (a type of
currency formerly used in China).
6. Sticky Cake. Rice cakes called
“niangao” supposedly help garner
wealth in the coming year. The Mandarin
pronunciation for the words “year high”
or “year tall” is the same as “niangao.”
7. Pomelos. Also known as Chinese
grapefruit, the word pomelo can
also mean “to have” when spoken
in Cantonese.
Approximate nutritional values per serving:
542 Calories, 17g Fat (6g Saturated),
66mg Cholesterol, 1438mg Sodium,
60g Carbohydrates, 3g Fiber, 31g Protein
> Facts. Finds. Flavors.
For a quick substitution, use ½ (16-ounce)
package frozen pepper stir-fry blend for the
onion and bell peppers.
THE EAST MADE EASY
Add a taste of Asia
Our wide selection of stir fry sauces and other
ingredients can make any of your dishes stand
out. Enhance the flavor of your main, or impress
your guests with an authentic appetizer.
Whatever Asian craving you have, we can help.
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mardi gras
This tasty dessert is a different take on the King Cake – a classic Mardi Gras dessert.
Traditionally, a King Cake is made of cinnamon-filled dough that’s baked into
the shape of a hollow circle. A plastic baby Jesus is placed in the center of
the cake to honor Twelfth Night, which is when the Three Kings visited
the newborn child. Twelfth Night is the day the Mardi Gras season
begins, or the twelfth day after Christmas, and it continues on
until Fat Tuesday, the day before Ash Wednesday.
These dessert bars celebrate this tradition,
however you won’t need to worry
about biting into a plastic baby!
King Cake Bars
Prep: 20 minutes
Bake: 45 minutes • Makes: 24 bars
Crust
½ cup Roche Bros. organic pecans
1½ cups Food Club all-purpose flour
¼ cup Food Club pure granulated sugar
1 cup cold Food Club unsalted butter
(2 sticks), cut into 1-inch cubes
2 tablespoons Roche Bros. whole milk
Filling
2 packages (8 ounces each) cream
cheese, softened and cut into
small pieces
2 Roche Bros. large eggs
¾ cup Food Club pure granulated sugar
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
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Glaze
1 cup powdered sugar
2 tablespoons Roche Bros. whole milk
Green, purple and/or yellow
colored sugar
1. Prepare Crust: Preheat oven to 350°. Line
13 x 9-inch glass or ceramic baking dish
with nonstick aluminum foil so that foil
extends about 2 inches over short sides of
dish. In bowl of food processor with knife
blade attached, process nuts until finely
ground. Add flour and sugar, and pulse until
combined. Add butter and pulse until mixture
resembles wet sand. Add milk and pulse until
mixture begins to stick together. Transfer
nut mixture to prepared baking dish; with
hands, firmly press mixture into bottom of
pan to form an even layer. 2. Prepare Filling:
In large bowl, with mixer on medium speed,
beat cream cheese, eggs, sugar, lemon zest,
vanilla extract and cinnamon 3 minutes or
until smooth. Pour filling over prepared crust,
spreading in an even layer. Bake 45 to 50
minutes or until crust is golden brown, filling
is set and knife inserted in center comes out
clean. 3. Meanwhile, prepare Glaze: In small
bowl, whisk together powdered sugar and
milk until smooth. Immediately pour glaze
over filling once it’s removed from the oven.
With back of large spoon or offset spatula,
evenly spread glaze over filling; immediately
sprinkle with colored sugars in decorative
pattern. Cool completely on wire rack. Cover
and refrigerate 2 hours. Using overhanging
sides of foil, lift cake bar out of dish; cut into
approximately 2¼-inch squares. Cover and
refrigerate up to 3 days.
Approximate nutritional values per serving (1 bar):
234 Calories, 15g Fat (9g Saturated), 56mg Cholesterol,
68mg Sodium, 21g Carbohydrates, 0g Fiber, 3g Protein
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irish for a day
In New England, most celebrate their Irish heritage for more than one day,
but St. Patrick’s Day is certainly the best day to go all out. A classic stout beer
is standard during the festivities – for both drinking and eating! This Stout
Beef Stew is a delicious belly-full and is excellent served aside a plate of
savory Irish Cheddar Oat Scones. Be sure to visit the Roche Bros. center aisles
to pack your cart with all the fixings to keep Irish eyes smiling everywhere.
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Stout Beef Stew
Irish Cheddar Oat Scones
Prep: 25 minutes
Cook: 2 hours 15 minutes • Serves: 8
Prep: 30 minutes
Bake: 25 minutes • Makes: 12 scones
¼
¾
¾
cup Food Club all-purpose flour
teaspoon Food Club salt
teaspoon Food Club pure ground
black pepper
2½ pounds boneless sirloin tip roast, fat
trimmed, cut into 1½-inch pieces
3 tablespoons Food Club vegetable oil
1 large onion, coarsely chopped
(about 1½ cups)
1 bottle (11.2 fluid ounces) Guinness®
Draught Stout or other stout beer
2 cans (14 ounces each) less-sodium
beef broth (3½ cups)
1 can (14.5 ounces) Full Circle organic
diced tomatoes
3 garlic cloves, minced (1 tablespoon)
1 bay leaf
4 medium carrots, coarsely chopped
(about 2 cups)
4 medium celery ribs, coarsely chopped
(about 2 cups)
3 medium Idaho potatoes, unpeeled,
cut into 1-inch pieces (about 3 cups)
2 tablespoons chopped fresh parsley
leaves plus additional leaves for
garnish (optional)
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh thyme leaves
1. In large bowl, combine flour and ½ teaspoon
each salt and pepper; add beef and toss to coat.
In large saucepot, heat 2 tablespoons oil over
medium-high heat. In 2 batches, shaking off
excess flour, add beef to saucepot, and cook 3
to 5 minutes or until beef is browned, stirring
occasionally. With slotted spoon, transfer beef to
large bowl. 2. Add remaining 1 tablespoon oil
and onion to saucepot and cook 4 to 5 minutes
or until onion is tender. Add stout and cook 1
minute, stirring with wooden spoon to loosen
browned bits from bottom of saucepot. Add
broth, tomatoes with their juice, garlic, bay leaf,
remaining ¼ teaspoon each salt and pepper and
beef with any drippings in bowl; heat to boiling.
Reduce heat to medium-low, and cook, covered,
45 minutes. Uncover and cook, 45 minutes
longer, stirring occasionally. 3. Add carrots,
celery, potatoes, parsley, Worcestershire and
thyme and cook, uncovered, 30 minutes longer
or until beef and vegetables are tender, stirring
occasionally. Makes about 10 cups. 4. Remove
and discard bay leaf. Ladle stew into bowls.
Garnish with parsley, if desired.
2¾
2
1
½
¾
8
1
¾
3
1
1
Nonstick cooking spray
cups Food Club all-purpose flour
teaspoons Food Club baking powder
teaspoon Food Club salt
teaspoon Food Club pure ground
black pepper
cup Food Club unsalted butter
(1½ sticks), cut into small pieces
ounces finely shredded Kerrygold
Aged Cheddar cheese (2 cups)
package (e ounce) fresh dill,
chopped (about ¼ cup)
cup plus 2 tablespoons old-fashioned
rolled oats
Roche Bros. large eggs
cup heavy cream
tablespoon water
work in butter until pea-sized crumbs form.
Stir in cheese, dill and ¾ cup oats. 2. In
medium bowl, whisk 2 eggs and cream
until well blended. Add flour mixture to
egg mixture; with wooden spoon, stir until
dough forms a ball. In small bowl, whisk
water and remaining egg. 3. Transfer dough
to lightly floured work surface. With rolling
pin, roll dough into 8-inch round. With large
knife or pizza cutter, cut dough into 12
equal wedges. Place wedges, 1 inch apart,
on prepared cookie sheet. Brush wedges
with egg mixture; sprinkle with remaining 2
tablespoons oats. Bake 25 to 30 minutes or
until tops and bottoms are lightly browned.
Approximate nutritional values per serving:
391 Calories, 25g Fat (16g Saturated),
124mg Cholesterol, 420mg Sodium,
27g Carbohydrates, 1g Fiber, 11g Protein
1. Preheat oven to 375°. Spray cookie sheet
with nonstick cooking spray. In large bowl,
whisk together flour, baking powder, salt and
pepper. With fingertips or pastry blender,
The Secret Ingredient
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Kerrygold, or visit us online at kerrygoldusablog.com
Approximate nutritional values per serving:
335 Calories, 10g Fat (3g Saturated), 64mg Cholesterol,
605mg Sodium, 27g Carbohydrates, 4g Fiber, 27g Protein
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