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Recipes

Apple Pear Salad in Sweet Dressing

Tuesday, September 11th, 2012

INGREDIENTS

  • ¾ cup vegetable oil
  • ½ cup brown sugar
  • ¼ cup white vinegar
  • 1 cube chicken bouillon
  • ½–1 tspn. garlic powder
  • ½–1 tspn. pepper
  • 2 Tbs. honey
  • 1–2 apple pears; cored & sliced
  • Mixed greens
  • Feta cheese
  • Pecans
  • 2 green onions; sliced

INSTRUCTIONS

Blend oil, sugar, vinegar, chicken bouillon, garlic powder, pepper and honey together. Pour into a dressing container. Mix the apple pears, mixed greens, feta cheese, pecans and green onions together and drizzle with sweet dressing.

Credit: www.kingsburgorchards.com

Barbequed Steelhead Trout

Tuesday, September 11th, 2012

INGREDIENTS

  • 2 lb. steelhead trout fillets
  • ¼ cup butter; melted
  • 2 Tbs. lemon juice
  • ¼ tspn. paprika
  • 1/8 tspn. cayenne pepper
  • ¼ cup barbeque sauce

INSTRUCTIONS

Preheat an outdoor grill for medium heat, and lightly oil the grate. Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

Credit: www.allrecipes.com

Warm Baby Bananas with Dulce de Leche Sauce

Tuesday, September 4th, 2012

INGREDIENTS

  • 1, 9–10-oz. jar dulce de leche or caramel sauce
  • ¾ cup dulce de leche liqueur
  • 2 Tbs. fresh lemon juice
  • 2 tspn. sugar
  • ½ tspn. ground cinnamon
  • Large pinch of ground nutmeg
  • 12 baby bananas; peeled
  • 2 Tbs. unsalted butter
  • Crushed amaretti cookies or almond macaroons

INSTRUCTIONS

Whisk dulce de leche sauce and liqueur in small saucepan over low heat until sauce is just warm. Whisk lemon juice, sugar, cinnamon, and nutmeg in large bowl to blend; add bananas and toss to coat. Melt butter in a large skillet over medium-high heat. Add bananas; sauté until heated through and beginning to brown, turning gently with heat-resistant rubber spatula, about 5 minutes. Transfer 2 bananas to 6 plates. Drizzle warm sauce over bananas. Sprinkle with crushed amaretti and serve.

Credit: www.epicurious.com

Planked Salmon with Indian Spices and Raita

Tuesday, September 4th, 2012

INGREDIENTS

  • 4 ears corn; shucked
  • 1 serrano chili pepper
  • 2 tspn. fresh lime juice
  • Salt & pepper
  • 2 tspn. tandoori spice mix*
  • ¼ cup butter; softened
  • 1½ lb. skin-on salmon fillet
  • 1 cup Greek yogurt
  • ¼ cup seedless cucumber; chopped
  • 3 Tbs. fresh cilantro; chopped

INSTRUCTIONS

Soak a cedar grilling plank in a shallow pan of water (a roasting pan works well) until saturated, at least 2 hours ahead of cooking. Prepare a charcoal grill for indirect grilling or heat a gas grill to medium high. Roast the corn on the grill until browned on all sides, turning every few minutes. Cool, then slice the kernels off the cobs with a sharp knife. Combine the corn, chili, lime juice, salt and pepper–to taste in a bowl. Put the cedar plank on the grill rack and heat until it begins to brown, about 5 minutes. Mash together the spice mix and butter until blended. Lay the salmon on the cedar plank and season with salt and pepper. Smear the butter over the salmon and place the plank back on the grill. Cover the grill and cook 12–15 minutes, or until the salmon is translucent and begins to flake. Stir together the yogurt, cucumber and cilantro. Cut the salmon into 4 portions, but not through the skin. Slide each portion off the skin with a spatula. Serve the salmon with some corn relish and raita on the side.

* To make your own tandoori spice blend stir together ¼ tspn. each cumin, turmeric, ginger, coriander, paprika and cayenne pepper.

Credit: www.familystylefood.com

Chilled Cucumber & Apple Soup

Tuesday, August 28th, 2012

INGREDIENTS

  • 1 Tbs. olive oil
  • 3 green onions; sliced diagonally
  • 1 hot house cucumber; peeled, halved & cut into thick slices
  • 2 granny smith apples; peeled, cored, & roughly chopped
  • 1 Tbs. lime juice
  • 1 tspn. lime zest
  • 2 cups vegetable stock
  • 2 cups plain yogurt
  • Salt & pepper; to taste
  • 2 tspn. fresh mint; chopped

INSTRUCTIONS

Heat oil in a saucepan over medium heat. Add onions and cook for 1 minute, or until tender. Add in the cucumber and apples and cook for 2 minutes, stirring often. Add the lime juice, lime zest, vegetable stock, salt and pepper. Reduce heat and simmer for 8-10 minutes. Transfer soup to a food processor and blend until smooth. Add in the mint and purée. Pour through a fine sieve and into a large bowl. Stir in the yogurt. Refrigerate for a couple of hours or until chilled.

Credit: www.versesfrommykitchen.com

Grouper with Garlic-Lemon Butter Sauce

Tuesday, August 28th, 2012

INGREDIENTS

  • ¾ cup orzo
  • 2, 6-oz. grouper fillets
  • 3 Tbs. butter; divided
  • Sea salt
  • Black pepper
  • 1 tspn. flour
  • 1 garlic clove; minced
  • ¼ cup white wine
  • 2 tspn. lemon juice
  • 1 roma tomato; diced
  • 1 Tbs. basil; chiffonade

INSTRUCTIONS

Bring a pot of salted water to boil and cook orzo according to package directions, drain. While the orzo is cooking, heat 2 Tbs. butter in a pan over med-high heat. Salt and pepper both sides of the fish and place in the pan. Cook 3-4 minutes on each side, until fish is cooked through and seared nicely. In a small saucepan, heat remaining 1 Tbs. butter over med-high heat. Add garlic and stir until fragrant. Stir in flour and cook for an extra minute. Add white wine and lemon juice, whisking until smooth. Remove from heat. Divide orzo between two plates or bowls. Serve fish over orzo, topped with chopped tomato, basil, and sauce.

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