White Rice & Veggies
  • 1 Tbsp. canola oil

  • 1 cup chopped onions (about 1 medium)

  • 1/2 cup chopped carrots (about 1 medium)

  • 1/2 cup chopped celery (about 1 stalk)

  • 1/2 cup chopped red peppers

  • 1-1/2 cups 25%-less-sodium chicken broth

  • 1-1/2 cups instant white rice, uncooked

  • 1 cup frozen peas

Heat oil in skillet. Add onions, carrot, celery and peppers; cook 5 min. or until tender. Add broth and bring to a boil. Stir in rice and peas and cover.  Let rice simmer 5 minutes then remove from heat. Let stand for at least 5 minutes before serving. 


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Grilled Salmon Teriyaki
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  • 4 Thick salmon fillets, 6-8 oz each

  • Kosher salt and freshly ground black pepper

    For the Teriyaki Sauce:

  • 1/2 cup Teriyaki Sauce (my favorite is Kikkoman)

  • 1/2 cup water

  • 1/4 cup white sugar

  • 1/4 cup brown sugar

  • Juice of 2 fresh orange wedges

  • 1 1/2 TB cornstarch, dissolved in 1 TB water

  • dash of ground ginger

  • Garnish: toasted sesame seeds, thinly sliced green onions

INSTRUCTIONS

Make the Teriyaki Sauce: In a heavy medium pan, combine all sauce ingredients. Whisk to combine well. Bring to a boil. Lower to simmer and whisk until sauce is thickened, about 1 minute. Keep warm.

Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides (or just top side, if bottom has skin on) Grill on preheated grill until just cooked; do not over-cook. About 2-3 min per side, depending on thickness.

Drizzle generously with teriyaki sauce and garnish as desired. Serve immediately. Delicious over a bed of rice or over a plate of green salad.

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Delicious Spring Veggies
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Delicious spring veggies! Here's a super simple recipe for your next side! Don't forget, you can also pick up this ready-made dish at Vine Ripe Markets! 

2 medium yellow summer squash, sliced
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium zucchini, sliced
1 small red onion, cut into thin wedges
1 cup green pepper strips
1/2 cup sweet red pepper strips

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon crushed red pepper flakes

Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour.
In a large skillet, sautee vegetable mixture in batches for 3-6 minutes or until crisp-tender.

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Fresh Grilled Shrimp
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Fresh grilled shrimp makes for a perfect low-calorie dinner. If you din’t feel like grilling your own, find this ready-made option at Vine Ripe Markets. 

* 1 pound jumbo shrimp peeled and deveined
* 2 tablespoons extra virgin olive oil
* 2 tablespoons lemon juice
* 1 tablespoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon cayenne pepper
* Place the shrimp into a large mixing bowl. Drizzle with olive oil and lemon juice.

* Sprinkle paprika, garlic powder, onion powder, oregano, basil, salt, pepper, and cayenne pepper over shrimp. Toss to coat. Cover and refrigerate while grill preheats.

* Preheat an outdoor grill to high heat, about 500 degrees F. Soak wooden skewers in water, if using, 10 minutes.

* Either thread shrimp onto skewers to cook, or place the shrimp directly on the grill individually. Be sure that your shrimp are large enough to not fall through the grates if you are not threading them on a skewer.

* Cook shrimp for 2 to 3 minutes per side until they are no longer translucent. Serve hot.

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Basil Pesto with Gnocchi
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Nothing says spring like a fresh #pesto recipe! We love pairing delicious basil pesto with gnocchi! Here’s a delicious recipe. If you’re looking for a ready made option you can also find this dish ready to heat and serve at Vine Ripe Markets. 

Ingredients
To make the basil pesto:
* 2 cups fresh basil leaves packed
* 1/2 cup freshly grated Parmesan-Reggiano cheese
* 1/2 cup extra virgin olive oil
* 1/4 cup pine nuts
* 2 garlic cloves minced
* Salt and freshly ground black pepper to taste

For the Gnocchi:
* 2 tablespoons olive oil
* 1 1 lb.package potato gnocchi 
* Parmesan cheese for serving
Instructions

1. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste. Set aside.

2. Cook the gnocchi according to package instructions. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in 1/4 to 1/3 cup of the pesto. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.

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Stuffed Mushrooms
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Stuffed mushrooms are a tasty appetizer that everyone loves! Try this recipe at your next gathering. Running low on time? You can also pick up ready-made mushrooms right here at Vine Ripe Markets. 

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted
* Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.
Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

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Broccoli Rabe
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A nutritious and lite side- we love this #BroccoliRabe recipe! If you’re running short on time, remember, you can always pick up heat & serve sides and entrees right here at Vine Ripe Markets! 

2 lb broccoli rabe
3 large garlic cloves, thinly sliced lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon salt (preferably sea salt), or to taste
Accompaniment: lemon wedges

Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander.
Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.

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