Hampton Roads (Virginia) Coupon Blog
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Any Starbucks lovers here? Head on over and get a free download of The Ultimate Starbucks Recipe Book. They even have the recipe for my favorite Starbucks drink in there too…Eggnogg Latte. Yay!
Thanks Mojo Savings!
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Gazpacho is my absolute favorite summer soup. This famous cold Spanish soup is packed full of fresh summer veggies and is perfect on a hot day. If your garden is in overdrive, Gazpacho is a great way to use up all those tomatoes & cucumbers.
Ingredients:
6 Slices Thin Bread, torn into pieces
3 Very Ripe Medium – Large Tomatoes, chopped (from the garden is best)
1 Cucumber, chopped
2 1/2 Cups Water
4 Tbsp Olive Oil
2 Tbsp Red Wine Vinegar
2 tsp Salt
1/2 tsp Ground Cumin
2-3 Cloves Garlic, pressed
Pepper (optional)
Optional Ingredients for Garnish:
1 Tomato
1 Small Cucumber
1 Green Bell Pepper
Directions:
1. In a large bowl, combine 6 slices of bread, 3 tomatoes and 1 cucumber.
2. Add water, olive oil, vinegar, salt, cumin, garlic & pepper.
3. Let soak 1 hour in refrigerator.
4. Puree in blender until smooth.
5. Refrigerate at least 1 hour before serving.
6. Serve Chilled.
7. For optional garnish: Dice tomatoes, cucumber and green pepper. Place each ingredient in a separate bowl on the table. Garnish can be added to Gazpacho as desired.
Makes 8-10 servings.
*We skip the garnish step in my house. My family prefers the smooth texture of the Gazpacho.
**I use store brand white bread for this recipe although a thin slice of wheat bread would work well. I wouldn’t recommend a thick/dense bread or any type of whole grain bread that contains grains or seeds.
Disclosure: This post may contain an affiliate link.
Dessert at “Home Cooking New York” during the SUPERVALU Essential Foods for Every Season Event was Chocolate Chip Cookie Peach Ice Cream Sandwiches. The recipe below is for Snickerdoodle but we just used roll chocolate chip cookie dough and it workout well. I LOVE chocolate chip cookies, so the substitution was just fine with me!
I think the Peach ice cream was a fantastic idea. We typically have vanilla with the kids ice cream sandwiches but the Stone Ridge Creamery® Harvest Peach Ice Cream kicked it up to a new level. I was also impressed with the quality of the Stone Ridge Creamery ice cream. I didn’t realize the ice cream was a store brand. I thought it was homemade!!
Active Time: 30 minutes
Total Time: 1 hour
Amount: 8 servings
Ingredients:
1 (16.5 ounce) chub Essential Everyday™ Refrigerated Sugar Cookie Dough
1 tablespoon Essential Everyday Granulated Sugar
½ teaspoon Essential Everyday Ground Cinnamon
2 cups Stone Ridge Creamery® Harvest Peach Ice Cream, softened
Directions:
Combine sugar and cinnamon in a small dish; set aside. Divide cookie dough into 16 pieces; roll into balls. Roll dough in cinnamon sugar and place on an ungreased large baking sheet.
Bake in a preheated 350°F oven 10-12 minutes; remove from oven. Cool on baking sheet 1 minute; transfer cookies to cooling rack to cool completely.
Place ¼ cup softened ice cream on the bottom side of one cookie. Top with a second cookie, bottom side down. Gently press together; place on a baking sheet. Repeat with remaining cookies. Freeze until ice cream is firm (about 30 minutes).
*I forgot to snap a picture of our Peach Ice Cream Sandwiches – I was too busy eating it 🙂
See More Recipes from my #EEinNYC Trip:
Mock Mojitos Recipe
Shrimp Tacos with Mango Avocado Salsa Recipe
Veggie Pita Pizza Snacks Recipe
Edamame & Spinach Dip Recipe
Watermelon & Prosciutto Salad Recipe
Bacon, Cheddar & Apple Panini Recipe
~Snickerdoodle Peach Ice Cream Sandwiches Recipe
**All recipes were developed by Genie Nicholas, SUPERVALU’s culinary manager.
Disclosure: This post may contain an affiliate link.
A Bacon, Cheddar & Apple Panini was the final addition to our dinner plate at “Home Cooking New York” during the SUPERVALU Essential Foods for Every Season Event. I had never considered putting an apple on a sandwich but it turned out to be a pretty good combined well with the Edamame & Spinach Dip, Watermelon & Prosciutto Salad & Mock Mojitos.
Make sure you slice the apple nice and thin. I would use less Horseradish Mustard next time since it can be a bit overwhelming.
Active Time: 20 minutes
Total Time: 20 minutes
Amount: 4 servings
Ingredients:
¼ cup Essential Everyday™ Horseradish Mustard
8 slices Vienna bread
8 slices Essential Everyday Deli Style Mild White Cheddar Cheese
8 slices Essential Everyday Bacon, cooked
1 cup thinly sliced Granny smith apples
Directions:
Spread mustard over 4 slices of bread.
Top each slice of bread with 1 slice cheese, 2 bacon slices, ¼ apple slices, 1 slice of cheese and remaining slices of bread.
Spray a preheated Panini grill with cooking spray. Place sandwiches on grill; spray tops of sandwiches with additional cooking spray. Grill until bread is golden brown and cheese is melted (about 5 minutes).
See More Recipes from my #EEinNYC Trip:
Mock Mojitos Recipe
Shrimp Tacos with Mango Avocado Salsa Recipe
Veggie Pita Pizza Snacks Recipe
Edamame & Spinach Dip Recipe
Watermelon & Prosciutto Salad Recipe
~Bacon, Cheddar & Apple Panini Recipe
Snickerdoodle Peach Ice Cream Sandwiches Recipe
**All recipes were developed by Genie Nicholas, SUPERVALU’s culinary manager.
Disclosure: This post may contain an affiliate link.
Edamame & Spinach Dip was the first recipe we made for dinner at “Home Cooking New York” during the SUPERVALU Essential Foods for Every Season Event. As it turns out, just about everything in the meal included ingredients that I either don’t like or have never tried. Surprising to most people, I’m not a fan of Watermelon (gasp). However, it actually works well in this salad. My family are all huge watermelon fans, so this is another dish that will make it to our dinner table.
Active Time: 15 minutes
Total Time: 15 minutes
Amount: 6 servings
Ingredients:
1 (5 ounce) package baby arugula leaves
4 cups cubed seedless watermelon
1 (3 ounce) package Culinary Circle® Prosciutto Slices, cut into ½-inch pieces
1 shallot, sliced
1 cup Essential Everyday™ Pine Nuts, toasted
½ cup Culinary Circle Crumbled Reduced Fat Feta Cheese
¼ cup Essential Everyday Light Balsamic Vinaigrette
Directions:
In a large salad bowl or mixing bowl, combined all ingredients.
Gently toss to coat; salt and pepper to taste.
Serve immediately.
See More Recipes from my #EEinNYC Trip:
Mock Mojitos Recipe
Shrimp Tacos with Mango Avocado Salsa Recipe
Veggie Pita Pizza Snacks Recipe
Edamame & Spinach Dip Recipe
~Watermelon & Prosciutto Salad Recipe
Bacon, Cheddar & Apple Panini Recipe
Snickerdoodle Peach Ice Cream Sandwiches Recipe
**All recipes were developed by Genie Nicholas, SUPERVALU’s culinary manager.
Disclosure: This post may contain an affiliate link.
After snacking on Shrimp Tacos with Mango Avocado Salsa & Veggie Pita Pizza Snacks we started cooking our dinner at “Home Cooking New York” during the SUPERVALU Essential Foods for Every Season Event. This was my first time eating Edamame and I was a bit apprehensive. The Edamame & Spinach Dip turned out to be delicious, so I will be making this one again!
Active Time: 15 minutes
Total Time: 15 minutes
Amount: 4 cups
Ingredients:
1½ cups Essential Everyday™ Frozen Shelled Edamame, thawed
1 (10 ounce) box Essential Everyday Frozen Chopped Spinach, thawed, well drained
1 cup Essential Everyday Light Sour Cream
1 cup plain Greek yogurt
½ cup chopped green onions
1 (1.4 ounce) packet dry vegetable soup mix
⅛–¼ teaspoon cayenne pepper
– pita chips
Directions:
Place edamame in food processor or blender; process until finely chopped. Add spinach; continue processing until well combined. Transfer to large bowl.
Add sour cream, yogurt, onions, soup mix and cayenne. Mix until well combined; salt and pepper to taste.
Serve with pita chips.
See More Recipes from my #EEinNYC Trip:
Mock Mojitos Recipe
Shrimp Tacos with Mango Avocado Salsa Recipe
Veggie Pita Pizza Snacks Recipe
~Edamame & Spinach Dip Recipe
Watermelon & Prosciutto Salad Recipe
Bacon, Cheddar & Apple Panini Recipe
Snickerdoodle Peach Ice Cream Sandwiches Recipe
**All recipes were developed by Genie Nicholas, SUPERVALU’s culinary manager.
Disclosure: This post may contain an affiliate link.
The 2nd appetizer we ate while chatting before cooking our dinner at “Home Cooking New York” during the SUPERVALU Essential Foods for Every Season Event was Veggie Pita Pizza Snacks.
This recipe is great for a summer. It’s light, creamy and topped with fresh veggies. A tip we suggested during the trip is to try toasting the pitas before assembling.
Active Time: 20 minutes
Total Time: 20 minutes
Amount: 8 servings
Ingredients:
1 cup Essential Everyday™ Fat Free Cottage Cheese
½ (8 ounce) package Essential Everyday Neufchâtel Cheese, softened
½ (1 ounce) packet Essential Everyday Dry Ranch Seasoning Mix
4 whole wheat pitas
1 cup Essential Everyday Fancy Shredded Reduced Fat Sharp Cheddar Cheese
4 cups fresh veggies (shredded carrots, chopped broccoli, chopped cauliflower, chopped red and yellow bell pepper, shredded zucchini)
Directions:
Combine cottage cheese, neufchâtel cheese and ranch seasoning mix in a food processor or blender.
Purée until well combined and smooth. Spread over pitas.
Top with shredded cheese and veggies. Cut each pita in quarters.
See More Recipes from my #EEinNYC Trip:
Mock Mojitos Recipe
Shrimp Tacos with Mango Avocado Salsa Recipe
~Veggie Pita Pizza Snacks Recipe
Edamame & Spinach Dip Recipe
Watermelon & Prosciutto Salad Recipe
Bacon, Cheddar & Apple Panini Recipe
Snickerdoodle Peach Ice Cream Sandwiches Recipe
**All recipes were developed by Genie Nicholas, SUPERVALU’s culinary manager.
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