#summer sides

[elizpaige]

Chilled Ramen Slaw

I first had this dish at a wedding shower maybe five years ago and it’s become a staple side dish (or even entree with a protein tossed in) ever since. I love the crunch and texture and it couldn’t be easier to pull together. Raw noodles don’t seem like they’ll work but just trust me on this one.

Ingredients:

1 bag (14-16 oz.) cole slaw mix (cabbage & carrots)

3/4 c. sunflower seeds, shelled  & lightly salted

3/4 c. sliced almonds

1 bag ramen (any flavor works because you won’t use the seasoning packet)

3-4 green onions/scallions (these are optional if you hate onions!)

1/2 c. vegetable oil

1/3 c. white vinegar

1/4 c. granulated white sugar

Directions:

1. While it’s still in the sealed bag, crush all the ramen noodles until they’re small, bite size pieces. Discard the seasoning packet and add the ramen, sunflower seeds and almonds to a large mixing bowl. Layer the coleslaw mix and green onions on top of the crunchy stuff.

2. In a liquid measuring cup, combine the oil, vinegar and sugar, whisking until it’s well-combined (sugar likely won’t dissolve all the way).

3. Pour the dressing over the ingredients in the bowl, evenly dispersing. Refrigerate for at least 90 minutes.

4. Before serving, remove from the refrigerator and toss all the ingredients together until well-mixed.

5. Serve chilled. Enjoy!

[lundsandbyerlys]

Hasselback Tomato Caprese

The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. That simple dish involves slicing whole potatoes and baking them so the outsides become crisp and brown while the insides stay soft and creamy. We like this technique so much, we decided to try it with one of our favorite summer garden vegetables – the tomato. It’s a wonderful way to turn simple tomato salad into a work of art!

2 servings Preparation time: 15 minutes

Ingredients 2 Roma tomatoes 8 ounces fresh mozzarella One bunch fresh basil 2 tablespoons balsamic vinegar 2 tablespoons olive oil Salt and pepper, to taste

Directions

Cut quarter-inch slices into the tomatoes, but not all the way through.

Cut the mozzarella into similarly thick slices and tuck those into the tomato slices.

Tuck a leaf of basil in between each slice.

Drizzle with balsamic vinegar and olive oil; sprinkle with salt and pepper to taste.

Source: wiseGEEK

[eggsetc-blog]

Rainbow Chopped Salad with Zesty Orange Vinaigrette (from EatingWell)

[lundsandbyerlys]

Make it at home: Sunny Broccoli Salad

Studded with sweet raisins and crunchy sunflower nuts, our Sunny Broccoli Salad is a customer favorite – and now you can make it at home!

6 (1-cup) servings Preparation time: 30 minutes, including bacon cook time

Ingredients

2 pounds broccoli, cut into florets (5 cups)

10 slices bacon, fried crisp, crumbled

½ cup golden raisins

½ cup sunflower nuts

¼ cup chopped red onion

1 cup mayonnaise

2 tablespoons sugar

2 tablespoons white wine vinegar

Directions

In large bowl, combine broccoli, bacon, raisins, sunflower nuts and onion.

In small bowl, combine mayonnaise, sugar and vinegar; blend well. Toss dressing with broccoli mixture. Refrigerate, covered, several hours.

[lundsandbyerlys]

Mexican Street Corn Salad

This irresistibly easy corn salad has all the flavors of classic Mexican street corn! 

4 servings Preparation time: 30 minutes

Ingredients

4 ears of corn, husked

3 tablespoons mayonnaise

2 tablespoons fresh lime juice

⅛ teaspoon paprika

Pinch of cayenne pepper (optional)

2 ounces Cotija cheese or Parmesan, crumbled (about ½ cup), plus more for serving

2 tablespoons chopped fresh cilantro, plus more for serving

Kosher salt, freshly ground pepper

Directions

Prepare grill for medium heat.

Grill corn, turning occasionally, until tender and charred, 8-10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

Whisk mayonnaise, lime juice, paprika, cayenne (if using), 2 ounces Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Dressing can be made 2 days ahead; cover and chill in refrigerator until ready to use.

Add corn and toss to combine. Top with more cheese and cilantro.

Recipe source: Bon Appétit

[lundsandbyerlys]

Make it at home: Sunflower Pasta Salad

Our deli Sunflower Pasta Salad gets rave reviews – and now you can make it yourself at home!

10 (1-cup) servings Preparation time: 30 minutes, not including refrigeration time

Ingredients

12 ounces dry farfalle pasta

1 cup Lunds & Byerlys Parmesan Dressing, divided

½ cup salted sunflower nuts

½ cup thinly sliced celery

⅓ cup chopped cooked bacon

½ cup sliced green onions

3 tablespoons diced pimiento

¼ cup shredded Parmesan cheese

Directions

In a large pot, cook pasta according to package directions; drain, rinse with cold water and drain again.

In a large bowl, combine pasta, ½ cup dressing, sunflower nuts, celery, bacon, onion and pimiento.

Refrigerate, covered, several hours or overnight.

Before serving, stir in remaining ½ cup dressing and sprinkle salad with Parmesan cheese.

[lundsandbyerlys]

Grilled Potato Salad with Bacon

This flavorful potato salad is so good, it’s going to be a staple for our BBQs and picnics all summer long!

Start by heating your grill to medium high. While it’s heating, halve some new potatoes (about 1- 1½ pounds), place them in a pan of cold water and bring them to a boil. Boil for 10 minutes. Tip: Starting your potatoes in cold water helps to ensure they heat and cook evenly all the way through.

Drain and toss your potatoes with olive oil, salt and pepper. Place the potatoes on the grill and cook on each side for 2 minutes, until you get nice grill marks.

Add bacon onto a piece of foil on the grill and cook for 18-20 minutes, until crispy. Remove from grill, place on a paper towel for a few minutes to soak up any excess grease, then chop or crumble the bacon.

In a large serving bowl, combine grilled potatoes, crumbled bacon and a couple of handfuls of chopped green onions. Top with Lunds & Byerlys Smokehouse Cider Dressing – a customer favorite from our Deli Salad Bar, now available in our produce department. Gently toss to coat. Season with salt and pepper to taste.

[lundsandbyerlys]

Superfood Salad: It’s Mary Poppins approved

Bea James, Director of Bakery and Nourish, shares the story behind our new Superfood Salad – a great way to incorporate more healthful superfoods into your diet.

Super-fragile-calorie-realistic-exceptional-dose-in-a-dish. While not a direct quote from Ms. Poppins herself, I think she keeps a stash of superfoods in her bag of tricks. Why? Because superfoods are magically awesome and just a spoonful will do ya.

Superfoods are health-empowering foods that are exceptionally high in nutrient density and loaded with phytochemicals. This is where the magic comes in. “Phyto” means plant, and so phytochemicals are essentially nutrient-dense chemical compounds that are good for you and found in plant foods like fruits, vegetables, beans, whole grains, nuts and seeds. In general, these chemical compounds give plant-based foods their beautiful color, smell and flavor.

So how can you get all this goodness in your diet easily? I’m so glad you asked! Recently I created a Superfood Salad for our delis. I packed this salad with 10 superfoods – heirloom wheat berries, quinoa, edamame, kale, almonds, dried blueberries, dried cherries, chia seeds, honey and green tea. The Superfood Salad is loaded with quality nutrition from all those colorful phytochemicals we just talked about, and it’s a powerhouse of flavor in your mouth.

Because different phytochemicals are linked to different colored fruits and vegetables, eating a variety of colorful fruits and vegetables will mean that you’re ingesting a wide variety of phytochemicals, so be sure to mix it up. That deep rich color of fruits and vegetables indicate a high level of phytochemicals and nutrients. A good rule of thumb in choosing superfoods is to look for fresh foods that contain all the colors of the rainbow. According to The American Society for Clinical Nutrition, the different compounds within phytochemicals can “optimize your health and reduce the risk of chronic diseases.” Who knew? Mary Poppins did, that’s who.

Our Superfood Salad is available in the deli service case at all of our stores. Stop by and ask for a sample. I’m pretty sure your taste buds and your body will agree it’s a spoonful of delicious medicine.