MAY 22, 2024
Pack Tasty Stromboli Advice for enjoying easy meals outdoors in Your Weekend Picnic Basket
Take Family Favorites Al Fresco
BY DONNA ERICKSON FAMILY FEATURES (Family Features) Bright sunshine, warm patios and fresh foods go hand in hand. As warm weather and sunny days call you outdoors, bring the whole family along with favorite meals that blend perfectly with a soft breeze and the subtle sounds of nature. Al fresco dining doesn’t have to be difficult. Just gather a few supplies, whip up a favorite recipe or two and ask for a hand in heading outside. Take these tips into account to help ensure your backyard dining goes off without a hitch. Create a Cozy Spot Dinner in the backyard means convenience and the comfort of your own patio furniture, but you can always enhance the experience with an umbrella to add a touch of shade or a small fan on those still, steamy evenings. If a busy day means a later dinner, hanging strings of soft lighting can help illuminate the table. Make It Fresh Salad season means fresh ingredients from lettuce and veggies to favorite toppings and beyond. Add a crisp bite to your next al fresco occasion with this Southwest Ranch Taco Salad featuring Newman’s Own’s Southwest Ranch Dressing. The dressing is creamy and smoky with a kick of spice and features no artificial flavors, no colors from artificial sources and no MSG, making it a perfect companion for salads and dips. In fact, you can enjoy this seasonal salad even more knowing that 100% of profits from the sale of the dressing goes toward helping nourish and transform the lives of children facing adversity. Don’t Forget the Essentials No outdoor meal is complete without a few must-have utensils. Avoid trips back and forth from the house by writing a list of everything you need so you don’t head to the deck
without forks to share a salad or napkins to help clean up the mess. Bring the basics like plates, cups, utensils, napkins and a cloth to rest food on. Don’t leave behind serving spoons, trash bags and other convenience items that make al fresco dining a breeze. Seve a Perfect Salad Partner While a hearty salad alone is enough for a filling al fresco meal, you can take your backyard dining to the next level with the perfect partner for satisfying salads: crudites. Arranged neatly on a platter or board, a seasonal variety of sliced or whole raw vegetables such as snap peas, celery, carrots, cucumbers, cherry tomatoes, mini bell peppers, broccoli and more can make for a perfect accompaniment to nearly any outdoor meal. Serve with a dip or two, such as Newman’s Own’s Southwest Ranch Dressing, to complete your al fresco appetizer. To find more al fresco food options that give back, visit NewmansOwn.com.
SOU THWEST R A NCH TACO SA L A D Total time: 25 minutes 1/2 head romaine lettuce 1 pint cherry tomatoes 2 small avocados 1 tablespoon extra-virgin
olive oil pound ground beef (80/20 ground chuck) 2 teaspoons Newman’s Own Mild Taco Seasoning 1/4 cup water 1 can (15 1/2 ounces) black beans 1 1/2 cups canned corn 1 cup shredded sharp cheddar cheese 2 tablespoons chopped fresh cilantro, plus additional for serving (optional), divided 1 cup Newman’s Own Southwest Ranch Dressing 6 ounces tortilla chips Coarsely chop lettuce, halve cherry tomatoes and pit, peel and slice avocados. Set aside. In large frying pan over medium-high heat, heat olive oil. Brown ground beef, stirring occasionally, 4-5 minutes. Add taco seasoning and water; cook according to package directions, 5-8 minutes, or until meat is thoroughly cooked. Drain and rinse black beans. Set aside. Divide lettuce among serving bowls or plates. Top with ground beef, tomatoes, avocados, black beans, corn, cheese and 2 tablespoons cilantro. Tuck in tortilla chips. Drizzle with southwest ranch dressing and sprinkle with additional cilantro, if desired. 1
Picnics are the best excuse for a great family get-together. And preparing for the picnic can provide even more family fun, especially when you assemble and bake stromboli -- an easy-tomake Italian sandwich that bursts with flavor. You can choose the ingredients according to your taste. You may even make an extra peanutbutter-and-jelly version for your pint-sized picnickers. Our favorite version -- and one that will be on our weekend menu often during these spring days -- is an easy recipe that makes two stromboli rolls to feed four to six people.
STROMBOLI
-- 1 loaf frozen white-bread dough, thawed and still cool (such as the Rhodes brand) -- Olive oil -- 4 ounces fresh whole spinach leaves, washed and dry -- 6 slices pastrami or ham -- 6 slices provolone cheese -- 6 slices mozzarella cheese -- 1/2 cup sliced red pepper (fresh or processed in oil) Here’s the fun: Cut the loaf of thawed dough in half and roll out each half into a 12-by-8-inch rectangle on a lightly floured surface. Your kids might want to bring out a ruler or measuring tape to check the size as you stretch the dough into shape. Let your kids brush the dough lightly with olive oil. Place 1/4 of the spinach leaves over each half of the dough, leaving about a 1-inch border all around where there will be no filling. Top the spinach with a layer of pastrami or ham, provolone, the remaining spinach, mozzarella and red pepper. Starting from the long side, roll it up in a jelly-roll fashion, and secure the seams carefully by pinching the dough. (This will keep it tightly closed while baking.) Place the rolls seam-side down on a lightly oiled baking sheet. Score the top of each roll with a small knife or kitchen scissors, making a few short slits. Cover with a cloth and let rise for 20-30 minutes at room temperature. Bake at 325 F for 30 minutes, or until golden brown. To get a nice, crisp crust, baste several times with water or a light coating of oil when baking. Serve warm or cool and cut slices about 1 inch thick for serving. If you are headed to a picnic spot, wrap the entire roll in aluminum foil and transport it in a cooler to keep it fresh. Slice when you arrive at your destination. Cook’s Tip: Pour marinara sauce in small bowls for a tangy dipping sauce. *** Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2024 Donna Erickson Distributed by King Features Synd.
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