Couscous Salad


·         1 10 oz. field of on the spot couscous (1 1/4 cups)

·         2 cups boiling water

·         1 teaspoon olive oil

·         2 cups halved cherry tomatoes

·         1 cup diced seedless cucumbers or kirbies

·         1/4 cup sliced scallions

·         1/2 cup canned chick peas

·         2 tablespoons toasted pine nuts

·         1/2 cup crumbled feta cheese

·         1/2 cup crimson wine vinegar French dressing

Pink Wine Vinegar French dressing:

·         2 tablespoons crimson wine vinegar

·         5 tablespoons further virgin olive oil

·         1 teaspoon Dijon mustard

·         1 teaspoon kosher or sea salt

·         1/2 teaspoon freshly floor black pepper


1.       In a big mixing bowl mix the couscous, boiling water and olive oil.

2.       Rapidly stir with a fork and canopy the bowl with a pot cowl or giant plate in order that the steam stays within the bowl.

3.       Let sit for five minutes after which fluff with a fork to interrupt up the grains.

4.       Let cool to room temperature or place within the fridge to relax.

5.       Whereas the couscous is chilling, put together the greens.

6.       Simply earlier than you’re able to serve, mix the couscous with all of the chopped substances.

7.       Toss gently to mix.

8.       Add the French dressing and toss once more.

9.       Serve instantly.

10.   In a small bowl mix the vinegar with the mustard, salt and pepper.

11.   Utilizing a fork, stir till the salt is dissolved and the mustard utterly combined.

12.   Add the olive oil and whisk with the fork till it has mixed with the vinegar.

13.   Add instantly to the salad.

14.   If it sits for some time, re-mix it earlier than including to the salad as a result of if it has separated again into oil and vinegar the couscous grains might take up it erratically.


Culinary Excursions Fontina & Vegetable Melts

This vegetarian appetizer options wealthy dijon mustard, creamy Fontina cheese, and a wide range of scrumptious native greens.


·         1 yellow pepper

·         1 zucchini

·         1 tbsp Full Circle Market Natural Additional Virgin Olive Oil

·         1 loaf Meals Metropolis Recent French Bread

·         1/2 cup Meals Membership mayonnaise

·         2 tbsp Meals Membership Dijon mustard

·         1 cup Full Circle arugula leaves

·         2 heirloom tomatoes

·         1 1/2 cup shredded Culinary Excursions Fontina Cheese

·         1/2 cup Shortcuts crimson onion


1.       Preheat broiler to excessive.

2.       Reduce crimson onion into skinny slivers.

3.       Place yellow pepper on broiler pan 4 inches from warmth supply; broil, turning as pores and skin chars till pepper is charred and gentle.

4.       Place pepper in a small paper bag to chill.

5.       Scale back over to 400F.

6.       Sauté shin zucchini slices in oil in a skillet over medium warmth till calmly browned on each side.

7.       Take away pores and skin and seeds from pepper, lower into strips.

8.       Reduce bread into 4-inch items; slice every bit in half.

9.       Prepare bread pies, lower sides up, on a baking sheet.

10.   Mix mayonnaise and mustard, unfold over lower surfaces of bread.

11.   Layer arugula, zucchini slices, quartered tomato slices, pepper slices, pepper strips and cheese evenly on mayonnaise.

12.   Bake 7 to eight minutes or till cheese is melted and sandwich is heated by way of.

13.   High with crimson onion slivers.

Be aware: Fontina is a softer cheese, which shred extra simply if positioned within the freezer for quarter-hour earlier than shredding.


Summer season Squash Casserole

·         1 clove garlic, peeled

·         1 1/2 cup Meals Membership Entire wheat panko breadcrumbs

·         2 tablespoons extra-virgin olive oil

·         6 medium summer time squash (about 3 kilos), lower into rounds

·         1 small ripe tomato, diced

·         2 tablespoons chopped recent basil, plus extra for garnish

·         1 teaspoon coarse kosher salt

·         Freshly floor pepper to style

·         1 cup shredded Italian mix cheese

·         ½ cup Culinary Excursions shredded Parmesan cheese


Preheat oven to 375 levels.

Mix half of the breadcrumbs (3/4 cup), squash, tomato, basil, salt and pepper in a big bowl to mix.

Coat a 9 by 13 inch casserole dish with cooking spray. Unfold half of the squash combination within the casserole dish. High with half (½ cup) of the Italian cheese mix. Add the remaining squash combination and canopy the casserole with foil. Bake till the squash is fork tender, about 50 to 55 minutes.

Enhance oven temperature to 450 levels F. Take away foil, prime with the remaining Italian cheese mix, Parmesan, and the remaining breadcrumbs. Bake uncovered till the cheese is melted and the topping is golden brown, 12 to fifteen minutes.