Jazz up your dish of cranberry sauce by cooking cranberries in a flavorful mixture that’ll lend a sophisticated touch to this Thanksgiving Day staple.
By simmering cranberries in a combination of Cabernet Sauvignon and a few other ingredients, it’s easy to add a twist on tradition while still enjoying a classic.
Of course, your favorite red wine may be substituted for Cabernet Sauvignon, if desired. However you make it, this simple yet elegant dish will enhance the Thanksgiving Day celebration.
CRANBERRY CABERNET SAUCE
1 (12-ounce) bag fresh cranberries
1/2 cup Cabernet Sauvignon
1/2 cup orange juice
3/4 cup sugar
1 teaspoon finely grated orange zest
1/2 teaspoon cinnamon
In a medium saucepan, combine cranberries, wine, orange juice, sugar, orange zest, and cinnamon. Bring to a boil; reduce heat. Simmer, partially covered, until most of the cranberries have popped, about 20 minutes, stirring occasionally. Remove from heat. Mash with a potato masher. Cool at least 1 hour before serving. (May be prepared up to five days in advance; store covered and refrigerated.) Makes 8 servings.
Quick and easy recipes are always in demand, and during the summer months, they’re especially welcome.
By simply combining packaged coleslaw mix with on-hand ingredients, a familiar side dish can be prepared in no time. Whether it’s for a picnic, potluck, or family reunion, this classic favorite is a time-honored addition to summertime get-togethers.
EASY CREAMY COLESLAW
1/2 cup regular or light mayonnaise 1/4 cup regular or light sour cream 2 teaspoons white vinegar 2 teaspoons sugar 1/2 teaspoon celery seed 1/4 teaspoon salt 1/8 teaspoon pepper 1 (14-ounce) package coleslaw mix 2 teaspoons grated onion (optional)
In a large bowl, combine mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add coleslaw mix and onion, if desired; toss to combine. Cover, and refrigerate at least 2 hours. Makes 8 servings.
Whether it’s a backyard barbecue or a picnic at the park, a flavor-packed salad is a delicious addition to any alfresco get-together.
Perfect for pairing with just about any grilled entrée, this recipe for Tortellini Salad combines cheese-filled pasta with a mélange of fresh ingredients. And store-bought Italian salad dressing makes it easy to get out of the kitchen quick.
With this quick and easy recipe, warm-weather gatherings are sure to be a breeze.
1 (9-ounce) package fresh cheese tortellini
1 cup broccoli florets
1/2 cup chopped fresh flat-leaf parsley
1 (6-ounce) jar marinated artichokes, drained
2 medium scallions, thinly sliced
2 teaspoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2/3 cup regular or fat-free Italian salad dressing
3 tablespoons grated Parmesan cheese
6 cherry tomatoes, halved
Cook tortellini according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine tortellini, broccoli, parsley, artichokes, scallions, basil, salt, and pepper; toss to combine. Pour dressing over tortellini mixture; toss to combine. Cover, and refrigerate 1 hour. Just before serving, add Parmesan cheese and tomatoes; toss to combine. Makes 6 servings.
Recipes made with garden-fresh cucumbers are a refreshing addition to the summer menu. Whether it’s to perk up your picnic, accompany your entrée, or share at an outdoor gathering, this old-fashioned salad makes good use of some of the flavors of the season.
A terrific timesaver, it can be prepared up to four hours in advance. Just cover and store in the fridge until ready to serve. It can also be easily doubled or tripled for a crowd.
Whatever the occasion, this quick and easy recipe is a delightful addition to any warm weather meal.
CREAMY DILLED CUCUMBER SALAD
2 medium cucumbers, peeled 3/4 teaspoon salt 1/4 cup thinly sliced red onion 1 tablespoon minced fresh dill 2 teaspoons white vinegar 1/2 teaspoon sugar 1/4 teaspoon garlic powder 1/8 teaspoon pepper 1/2 cup regular or light sour cream
Cut cucumbers in half lengthwise; use a teaspoon to scrape out the seeds. Thinly slice cucumbers; place in a colander that’s set over a bowl. Sprinkle with salt. Let stand 20 minutes; rinse and pat dry. In a medium bowl, combine cucumbers, onion, dill, vinegar, sugar, garlic powder, and pepper; stir in sour cream. Cover, and refrigerate at least 1 hour or up to 4 hours. Stir well before serving. Makes 4 servings.
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All you have to do is sign up for an MVP card. It’s easy to do, then just log in and you’ll see all of your personalized information such as your saved favorite recipes, digitally uploaded coupons, shopping lists, savings for the year, etc. You can customize your dashboard as you go!
This personalized feature is not only fun and easy, but it also saves time and is helpful to those watching their budgets. The new Food Lion website, based on customer feedback, is designed to provide time-crunched folks with digital enhancements to ensure easy mealtime preparation.
Spring Greens and Strawberry Salad with Blue Cheese and Walnuts
Celebrate National Salad Month, and the warmer weather, with a lighter dish filled with color and texture. A refreshing mix of seasonal salad greens along with strawberries, blue cheese, and toasted walnuts drizzled with tangy balsamic poppy seed vinaigrette is both tasty and nutritious.
And you can always add cooked chicken breasts or your choice of lean protein, if desired. Whichever way you prefer, this refreshing recipe is an appetizing start to National Salad Month.
SPRING GREENS AND STRAWBERRY SALAD WITH BLUE CHEESE AND WALNUTS
2 tablespoons balsamic vinegar 2 tablespoons olive oil 1 teaspoon honey 1 teaspoon poppy seeds 3/4 teaspoon sugar 1/4 teaspoon Dijon mustard 1/8 teaspoon salt 1/8 teaspoon pepper 12 cups spring salad greens 1 1/2 cups sliced strawberries 1/2 cup crumbled blue cheese 1/2 cup toasted chopped walnuts
For vinaigrette, in small bowl, combine vinegar, olive oil, honey, poppy seeds, sugar, mustard, salt, and pepper. Whisk until well blended. In a large bowl, combine mixed greens and strawberries. Whisk vinaigrette and drizzle desired amount over mixed greens and strawberries; toss to combine. Arrange on a large platter or 6 plates; sprinkle with blue cheese and walnuts. Makes 6 servings.
Add a gourmet touch to carrots by coating them in a tangy glaze made with simple ingredients. The combination of apricot preserves, butter, and brown sugar along with a hint of cinnamon, salt, and pepper makes jazzing up plain carrots a snap.
A terrific complement to most any entrée, this elegant recipe is ideal for Easter Sunday dinner. Double the recipe for a crowd, and savor a sophisticated side dish starring one of the season’s most appealing ingredients.
1 pound slender carrots 2 tablespoons apricot preserves 1 tablespoon butter 1 tablespoon brown sugar 1/4 teaspoon cinnamon Salt to taste Coarsely ground black pepper to taste
Lightly peel carrots. Trim tops leaving about 1 1/2-inches of green intact; trim bottoms. Cut them in half lengthwise. Add about 1-inch water to a large saucepan. Bring to a boil; add carrots. Bring to a boil; reduce heat. Simmer, partially covered, until just tender, about 4 minutes. Drain. Return to saucepan; add apricot preserves, butter, brown sugar, and cinnamon. Cook over low heat until heated through and butter melts, about 2 minutes, stirring occasionally. Season with salt and pepper. Makes 6 servings.