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Fresh Corn & Avocado Salsa

Tuesday, July 31st, 2012

INGREDIENTS

  • 2 Tbs. lime juice
  • 2 Tbs. olive oil
  • ½ tspn. chili powder
  • 1 garlic clove; minced
  • 3 ears of red sweet corn; grilled or boiled
  • ¼ cup red onion; chopped
  • ½ cup red pepper; chopped
  • 1 large avocado
  • ¼ tspn. salt

INSTRUCTIONS

Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl, set aside. Using a knife, scrape the sides of the corn to remove the kernels. Place in a small bowl. Combine with the onion, red pepper, avocado, salt and lime dressing and gently mix together.

Credit: acozykitchen.com

Tilapia with Avocado-Pineapple Salsa

Tuesday, July 31st, 2012

INGREDIENTS

  • 2 cups pineapple; finely diced
  • ½ jalapeño; seeds & ribs removed, finely chopped
  • ½ small red onion; finely chopped
  • ¼ cup cilantro; finely chopped
  • Juice of 2 limes
  • 2 avocados; diced small
  • Salt & black pepper
  • 4, 5-6 oz. tilapia fillets
  • 1 Tbs. olive oil

INSTRUCTIONS

In a medium bowl, combine the pineapple, jalapeño, red onion, cilantro, lime juice, and avocado. Season with salt and pepper to taste and set aside. Pat the fish dry with paper towels and season liberally with salt and pepper. Heat the oil in a large nonstick skillet. Carefully place the fish in a single layer in the pan. Cook for a few minutes on each side until lightly browned and cooked through. To serve, top each piece of fish with salsa.

Credit: kristineskitchenblog.com

Garden Enchiladas

Tuesday, July 31st, 2012

INGREDIENTS

  • 12, “6 corn tortillas
  • ½ cup vegetable oil, hot water, or broth, divided
  • 1 small onion diced
  • 1 T. minced garlic
  • 2 T. chopped, fresh cilantro
  • 2 lbs. fresh spinach, cooked and well drained
  • Juice of one lime
  • 1 lb. Chihuahua Cheese
  • 2 cups Garden Enchilada Sauce (see recipe below)

INSTRUCTIONS

Preheat oven to 350° F. Heat ¼ cup of the oil in a small skillet over low heat. (You can substitute either water or some warm broth for a lower fat version.) Add tortillas to hot oil one at a time. Turn over quickly and remove to paper towel to drain. Set tortillas aside. Add remaining oil to pan if needed and sauté onion and garlic until onions are very soft and slightly brown. Place onions in bowl and mix with cilantro, spinach, and lime juice. To assemble: Place ½ oz. of cheese in each tortilla along with about 2 oz. of the spinach mixture. Roll tortillas and place in oiled baking dish. Top with Garden Enchilada Sauce and a little more cheese. Bake for 30 minutes.

GARDEN ENCHILADA SAUCE INGREDIENTS

  • 1 T. lard or olive oil
  • 1 lb. fresh tomatillos
  • 2 Anaheim chiles
  • 1 small Poblano chile
  • 1 small onion, diced
  • 1 large clove garlic, minced
  • About 1 pound of fresh tomatoes
  • Juice of two limes
  • 6 sprigs cilantro
  • Salt to taste
  • Pinch of Turbinado or date sugar
  • 1 to 2 cups vegetable stock

INSTRUCTIONS

Heat oil in a large skillet over medium high heat. Remove stems, tops, and seeds from the tomatillos and the chiles. Remove skin from the onion and core the tomatoes. Cut all of the vegetables into quarters and place in skillet. Cook for 8 to 10 minutes, tossing frequently until they begin to soften. Remove vegetables from pan and drain off any excess oil. Place vegetables in blender with the lime juice, cilantro, salt, and sugar. Add vegetable stock to reach desired consistency.

SlimCado® Avocado Ceviche

Monday, July 23rd, 2012

INGREDIENTS

  • 1 lb. tilapia; cut into ¼” cubes
  • 10 limes; juiced
  • 1 cup onion; diced
  • 1 garlic clove; minced
  • 1 tspn. cumin
  • 1 habañero pepper; seeded & minced
  • 1 ripe SlimCado avocado; cubed
  • ¼ cup extra-virgin olive oil
  • Salt & pepper; to taste
  • ½ cup cilantro; chopped
  • 1 tspn. sesame seeds

INSTRUCTIONS

Place fish and lime juice in a container, cover and marinate in the refrigerator at least 2 hours. In a medium bowl, combine the onion, garlic, cumin, habañero pepper, avocado and 2 Tbs. of the lime juice from the marinated container. Toss gently then add just the fish to the bowl. With the remaining lime juice, stir in the olive oil. Pour into the fish mixture. Add salt and pepper and stir gently. Refrigerator at least 15 minutes. Just before serving, add cilantro. Add salt and pepper to taste. Sesame seeds to garnish.

Credit: www.brookstropicals.com

Caramelized Peach Crostini

Thursday, July 12th, 2012

INGREDIENTS

  • 1 cup balsamic vinegar
  • 3 Tbs. brown sugar
  • ½ tspn. worchestire sauce
  • 1 French bread baguette
  • ¼–½ cup extra virgin olive oil
  • ½ tspn. salt
  • ½ tspn. black pepper
  • 2 green onions; sliced
  • 4–6 strawberry heirloom peaches; diced
  • ¼ cup brown sugar
  • ½ cup red onion; finely diced
  • 1 Tbs. butter
  • 2 Tbs. fresh, chopped basil
  • Goat or brie cheese

INSTRUCTIONS

In a small saucepan, bring balsamic vinegar, brown sugar, and worchestire sauce to a boil. Reduce to a simmer for approximately 20 minutes or until you reach desired thickness (if it gets too thick, add 1 Tbs. water and microwave for 20 seconds or less). While the balsamic reduction is simmering, preheat the oven to 375°F. Slice the baguette on an angle, approximately ¼–½-inch thick per piece. Line up on a cookie sheet. Mix the olive oil, salt, pepper, and onions and lightly brush on the baquette slices. Place in oven for 13–15 minutes or until lightly golden. Remove and let cool. While crostini is baking, prepare the peach topping. In a medium non-stick skillet on medium–high heat, combine brown sugar, peaches, and onions. Immediately stir to coat ingredients with sugar. As the juices are released and the peaches wilt, the mixture will begin to thicken. After 5–7 minutes the mixture should be thicker. Add butter and basil and continue to reduce by half. Remove from heat and you are ready to assemble. Top the crostini with ½–1 tspn. of goat cheese or a generous slice of brie. Top the cheese with 1–1½ tspn. of carmelized peaches. Dip a small spoon into the balsamic vinegar reduction and drizzle over the top of the crostini. Top with extra chopped basil and serve!

Credit: www.kingsburgorchards.com

Grilled Shrimp Skewers with Mango Salsa

Tuesday, July 10th, 2012

INGREDIENTS

  • 4 (9-inch) bamboo skewers
  • 16 large shrimp (about 1 lb.); peeled and deveined, leaving tail shell intact
  • ¼ cup olive oil
  • 1 Tbsp. fresh rosemary; chopped
  • 1 Tbsp. lemon zest; grated
  • 2 tsp. garlic; minced
  • 1 tsp. coarse-cracked black pepper
  • ½ tsp. red pepper flakes
  • ½ tsp. salt

INSTRUCTIONS

Soak bamboo skewers in water for ½ hour. Thread 4 shrimp onto each skewer, threading each shrimp through the tail and then through the head; arrange on a large plate. In a small bowl, whisk together oil, rosemary, lemon zest, garlic, black pepper, red pepper flakes and salt until combined; rub over shrimp. Marinate in the refrigerator for 30 minutes, turning once.

For the Mango Salsa: Prepare according to directions. Let stand at room temperature while shrimp are marinating. (Mango salsa recipe down below.)

Prepare an outdoor grill or preheat a stovetop grill pan over medium-high heat. Grill shrimp 2½ to 3½ minutes per side until just cooked through (shrimp will be just barely opaque in the thickest part when cut with a knife). Place a lemon wedge on end of each skewer. Serve with salsa.

INGREDIENTS FOR MANGO SALSA

  • 2 large, ripe red mangos
  • 2 roma tomatoes
  • 1 red pepper
  • 1 small red onion
  • 3 med. garlic cloves
  • ¼ cup cilantro
  • Juice of 1 lime
  • ½ tsp. kosher salt
  • ¼ tsp. coarse, black pepper
  • 2 Tbsp. sweet Thai chile sauce
  • 3 Tbsp. extra virgin olive oil

INSTRUCTIONS FOR MANGO SALSA

Mangos have an oblong shape with a pit in the center, similar to an avocado. Slice the mango along the sides, separating flesh from pit. Take the mango halfs and cut the flesh lengthwise and crosswise to create ¼-inch square pieces, but don’t cut the peel. Finally, use your fingers or a pairing knife to remove the mango away from the peel and place in a small bowl. Dice tomatoes, red pepper, and onion into ¼-inch square pieces and add the mango. Mince garlic and add to the mango mixture. Add remaining ingredients and toss to mix thoroughly.

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