the local business. If you do not support the local shops, farmers and Artist who will?
The crafts people in that area need to make a living, the business people can not grow and hire local workers if there is no support of the business. The farmers can not sustain their farms and continue to grow healthy foods if Big Corporations are allowed to take over and push them out...so go support the local Farmers, buy from Farmers Markets, take the time to hunt down stores that buy local produce and support local companies...
Share fun and easy recipes in season from your area!
When on vacation take the time to shop the local markets, talk to the people who live in the area and go meet the crafts people and farmers in person...the power is in our hands on how our hard earned money is spent...so shop wisely and shop local to where you happen to be at...:0)
BACON WRAPPED STUFFED JALAPENOS
1 pound raw Jalapenos
1 package 8 oz. cream cheese
1 bag of shredded jalapeno jack cheese
1 1/2 pound of Bacon
toothpicks (soaked in water for about 30 minutes, to
Cut jalapenos in half, coring and removing seeds.
Bring a pot of water to boil, add a little salt, and boil
jalapenos for a couple of minutes until soft, but still a
This step will reduce a little bit of the heat from the
Next, put cream cheese and shredded cheese in a bowl and
After straining & cooling the jalapeno halves, stuff
with cheese mixture (about a tablespoonful) then wrap a slice
of bacon around the pepper, securing the bacon with a toothpick.
These may be grilled on the BBQ pit or baked at 375°F
until cheese has melted and bacon is crisp and brown.
Makes 30 peppers.
Summertime Chicken & Goat Cheese Cups
No stick cooking spray
12 count muffin tin
1lb chicken, cubed
1 package refrigerated pie crust
1 pint fresh berries (blueberries, raspberries or blackberries)
8 ounces goat fresh goat cheese
4-5 mint leaves
Heat a medium sauté pan over medium heat.
Add chicken and cook until cooked through (165 degree internal temperature)
Meanwhile unroll pie crusts and lay flat.
Slice into four equal portions.
Slice middle pieces into threes.
Spray tin with no stick cooking spray.
Lay pie crust pieces in the tin cups.
Layer with about 2 tbsp of chicken, a couple of berries and about 3 tsp goat cheese.
Bake at 375 for about 10-12 minutes.
Chop mint and garnish cups with mint.
Serve warm or cold.
Forest Hills Foods
Stuffed Zucchini Serves 4
2 medium zucchini (about 8 inches) ¾ lb. 90% Meijer lean ground beef 1 small onion, chopped ½ c. large fresh mushrooms, quartered ½ cup chopped red bell pepper ½ cup chopped green bell pepper 1 cup 2% shredded Mexican four cheese blend, divided Salt and pepper to taste
1. Cut zucchini in half lengthwise; scoop out pulp, leaving a ½ inch shell. Finely chop pulp.
2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain.
3. Remove from the heat. Add ½ cup cheese, salt and pepper; mix well.
4. Spoon into the zucchini shells. Place in greased 11x8 inch baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 25-30 minutes or until zucchini is tender.
Tomato and Provolone Sandwiches
1 small clove garlic, finely chopped
¼ cup Meijer low-fat mayonnaise
2 tbsp. chopped fresh tarragon or basil or 1 tsp. dried
1 tbsp. lemon juice
¼ tsp. freshly ground pepper
Pinch of salt
8 slices Meijer whole-grain bread
4 slices provolone cheese (about 4 oz.)
2 large or 3 medium tomatoes (about 1-1/2 lbs.), sliced ½-inch thick
1. Position rack in upper third of oven; preheat broiler.
2. Mash garlic on a cutting board with the side of a chef's knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
3. Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
4. Assemble sandwiches with tomato and the garlic-herb mayo. Top with the melted cheese bread.
Source: Eating Well
Corn and Basil Cakes
Serves 5 (2 cakes each)
½ cup white whole-wheat flour (such as King Arthur)
½ cup Meijer low-fat milk
2 large eggs
2 tbsps. Meijer canola oil
½ tsp. baking powder
½ tsp. salt
¼ tsp ground pepper
2 cups fresh corn kernels (about 2 large ears or frozen)
½ cup chopped fresh basil
1. Whisk flour, milk, eggs, 1 tbsp. oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
2. Brush a large nonstick skillet lightly with some of the remaining 1 tbsp. oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about ¼ cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Serve Corn Cakes as a side dish with barbecued chicken or pork chops and a green salad.
Source: Eating Well
For more information on our local farmers and what homegrown products are in the store now, go to www.meijermealbox.com and click on "local growers." At Meijer Mealbox you'll also find seasonal recipes and meal plans.
Sour Cherry Fizz & Blueberry Lemonade:
Handful of fresh tart cherries
To make a simple syrup, combine above ingredients in a sauce pan and simmer for approximately 10 minutes. Strain liquid, cool. In a 20 oz. glass filled with ice, combine 2 oz. of simple syrup with soda water. Garnish with fresh tart cherries.
To make blueberry lemonade, substitute blueberries in simple syrup recipe. After syrup has cooled, replace soda water with lemonade.
By the Green Well Gastro Pub, 924 Cherry Street SE.