Mango Chutney

1 pound diced Alpine Fresh* ripe mango
1/3 pound Alpine Fresh* blueberries
1/4 cup diced onion
1/3 cup raisins
1 tablespoon honey
1 tablespoon chopped toasted walnuts
1 tablespoon minced fresh ginger
Dash of minced jalapeño pepper
1 tablespoon cider vinegar
1/2 garlic clove,minced
Juice of 1 lemon
Dash of ground mace
Dash of ground cloves

1. Combine all ingredients in a large saucepan and simmer until mango is soft, about 10 minutes.
2. Strain the solids from the liquid and reduce the liquid over medium heat to a syrup.
3. Combine the solids with the reduced liquid. Cool before serving.
4. Serve with grilled meats and seafood.

Makes 5 servings

Mediterranean Asparagus and Tomato Salad with Pesto Vinaigrette

1 cup cooked white beans, drained
1 cup cooked farro or wheat berries
1 pound Alpine Fresh* asparagus, cut in 1 1/2-inch lengths, blanched
1 cup Alpine Fresh* grape tomatoes, cut in half
1/4 cup kalamata olives, cut in quarters
PESTO VINAIGRETTE
1 cup fresh basil leaves
1 teaspoon finely minced garlic
2 tablespoons toasted pine nuts or walnuts
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
OPTIONAL PROTEIN
8 ounces canned tuna, in large chunks
1 cup bocconcini (bite-size mozzarella balls), cut in half
6 hard-boiled eggs, sliced

1. Prepare Pesto Vinaigrette: Combine basil, garlic, pine nuts and olive oil in a food processor. Pulse until coarsely pureed. Transfer to a bowl and whisk in vinegar, salt and pepper.
2. Place beans, farro or wheat berries, asparagus, tomatoes and olives in a large bowl. Add vinaigrette to taste.
3. Serve with your choice of protein, dressed with a little of the remaining vinaigrette.

Makes 6 servings.

Roasted Bell Pepper and Campari Tomato Medley

3 Sunset bell peppers: 1 each red, yellow and orange
8 Sunset* Campari tomatoes
1 tablespoon minced fresh parsley
1 tablespoon slivered fresh basil
1 garlic clove,minced
2 tablespoons capers
1/2 teaspoon salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil

1. Preheat oven to 400°F. Roast peppers over an open flame, turning every 3-4 minutes, until charred all over. Drop them in a plastic bag, seal and set aside.
2. Slice a small X on the bottom of each tomato. Drop into a pot of boiling water until the skin starts to roll back from the cuts, about 10 seconds, then remove immediately. Slip off the skins, halve the tomatoes crosswise and remove the seeds with your fingers. Slice each half in two and place in a shallow baking dish.
3. Remove as much of the charred skin from the peppers as possible with your hands, then rinse quickly. Don’t worry about getting every little bit of black off. Cut off the tops, remove the seeds, then slice the peppers into 1/2-inch-wide strips. Add to the tomatoes, along with the remaining ingredients.
4. Toss everything together until well mingled; cover with foil and bake for 30 minutes. Serve at room temperature.

Makes 6-8 servings.
Tip: This roasted medley will keep for 5 days in the refrigerator. It can be used as an appetizer, a sauce for grilled meat, chicken or pasta, or as a filling for a frittata.

Summer Salad of Mini Cucumbers,Splendido Tomatoes and Bell Peppers

3 Sunset mini cucumbers, quartered lengthwise and cut in 3/4-inch chunks
1/2 carton Sunset Splendido tomatoes, halved
1/2 each Sunset* yellow and orange bell peppers, finely diced
2 green onions, including an inch of the firm greens, finely sliced
12 kalamata olives, halved and pitted, plus more for garnish
1/2-1 15-ounce can chickpeas (garbanzo beans), drained
Salt and pepper
VINAIGRETTE
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh cilantro
1 tablespoon chopped fresh parsley
Finely grated peel of 1 lemon
1 tablespoon lemon juice
3 tablespoons olive oil
GARNISHES (optional)
Crumbled feta cheese
Hard-boiled eggs
Canned or grilled tuna

1. In a roomy bowl, combine cucumbers, tomatoes, peppers, green onions and halved olives. Put chickpeas in a small bowl, cover with cold water and gently swish around with your fingers to loosen the skins. Pour off the water and any loosened skins, gently shake dry and add to the salad. Toss with 3/4 teaspoon salt and plenty of pepper to taste.
2. To prepare the vinaigrette, place herbs, grated lemon peel and juice, and a few pinches of salt in a bowl. Whisk in olive oil.
3. Pour vinaigrette over the salad and toss gently with a wide rubber spatula. Taste for salt. Transfer to a serving bowl.
4. Garnish with olives, and unless you’re serving the salad with a meat, fish or chicken dish, add any of the optional garnishes to turn the salad into a complete meal.

Makes 4-6 servings.
Tip: To hold the salad for more than 30 minutes before serving, toss the cucumbers with 1/2 teaspoon salt and set in a colander to drain for 30 minutes before adding to the salad. This draws out their water and keeps them nice and crisp.

cheese

More and more,Americans are discovering the delicious nuances of cheeses imported from Italy. Here’s a brief primer on the most popular varieties. But the best way to really learn about these delicacies is to conduct your own taste-tests!

• Grana Padano. A favorite among Italians,Grana (or grainy) Padano is a semi-fat hard cheese that is matured slowly. Best used as a grating and table cheese, Grana Padano has a sweet, nutty flavor that makes it delightfully versatile. It can be grated on pasta, shaved on a salad, used in sauces, or served as a perfect complement to any full-bodied Italian red wine.
• Parmigiano Reggiano. This hard, grainy cheese takes its name from the areas of Parma and Reggio Emilia,where it is exclusively produced. Production and sales are strictly controlled by a Consorzio to ensure the highest quality. Parmigiano Reggiano can be grated over pasta, eaten in chunks with balsamic vinegar, or used as an ingredient in alfredo sauce and pesto.
• Pecorino Romano. Pecora means “sheep”and Romano means “from Rome”—hence,“sheep’s milk cheese from around Rome.” This ancient cheese is still produced exclusively from the fresh milk of sheep raised on Sardinia and in the province of Grosseto, near Rome. Pecorino Romano is the traditional cheese for Caesar salads, and is a flavorful addition to sauces and soups.
• Stravecchio Parmigiano Reggiano. The difference between Stravecchio and Parmigiano Reggiano is aging: Stravecchio is aged at least 36 months, a full year longer than traditional Reggiano. It’s wonderful in sauces and other dishes, but if you use Stravecchio only for cooking, you’re missing out. Try slivers of it accompanied by tart apples or sliced pears, or shavings drizzled with olive oil.
• Bufala Mozzarella. Buffalo milk isn’t suitable for drinking but is perfect for making soft, fresh cheese. Mozzarella di bufala, a delicacy in Italy, is immensely flavorful, rich in butterfat and very satisfying. Try it with sliced tomatoes and fresh basil drizzled with extra-virgin olive oil and sprinkled with salt and pepper.

Pot Roast Sandwich

2 large yellow onions
1/4 cup Kirkland Signature* canola oil
Morton’s of Omaha* Beef Pot Roast (2-3 pounds)
8-10 6-inch sub rolls
1 1/2 -2 cups prepared chipotle mayonnaise
16-20 slices Cheddar cheese

Method

1. Cut onions into thin slices. Heat oil in a frying pan over medium heat and sauté onions until amber-colored.
2. Meanwhile, dice or shred the cold pot roast into bite-size pieces. Warm the meat in a pan over medium heat.
3. Slice the rolls in half and toast under the oven broiler.
4. Spread mayonnaise on each roll and place on a sheet pan, cut side up.
5. Combine caramelized onions with the meat and place mixture on the rolls.
6. Top each roll with 1 slice of cheese and place under the broiler to melt the cheese.
7. Put sandwich halves together and serve warm.

Makes 8-10 servings

Mixed Greens with Roast Beef

8 ounces grape tomatoes
2 tablespoons plus 1 cupKirkland Signature* canola oil
Salt and black pepper
1 medium red onion
1 garlic clove,minced
1/2 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh parsley
1/2 teaspoon fresh thyme leaves
4 large portobello mushroom caps
12 ounces Emmber Classic sliced roast beef
12 ounces spring mix
4 ounces feta cheese, crumbled

1. Preheat oven to 275°F.
2. Slice tomatoes in half, place in a small bowl and toss with 2 tablespoons canola oil. Season to taste with salt and pepper. Place tomatoes on a rack on a sheet pan in the oven for 2 hours, or until dried but still soft.
3. Slice red onion very thin, place in a bowl and cover with cold water; set aside.
4. For the dressing, combine garlic, vinegar and mustard in a bowl. Slowly whisk in 1 cup canola oil. Add herbs and salt and pepper to taste.
5. Preheat grill to medium-high.
6. Place mushroom caps in a bowl, stir in 1/3 of the dressing and marinate for 10 minutes. Grill for 3 minutes per side, or until tender. Cut into 1/4-inch slices.
7. Roll up roast beef slices and cut into 1/2-inch pieces. Drizzle with dressing.
8. To assemble salad, combine spring mix, drained onions, tomatoes, cheese and mushrooms in a bowl. Add dressing and toss to coat. Divide salad among 4 plates.Top with roast beef.

Makes 4 servings.

Grilled Strip Steak

4 medium russet potatoes
2 1/2 tablespoons olive or Kirkland Signature* canola oil
Salt and pepper
1 cup balsamic vinegar
2 medium red onions
4 12-ounce Choice strip steaks
1 cup shredded Cheddar cheese
8 bacon slices, fried crisp and crumbled
4 ounces each zucchini, carrots, red peppers and onions, cut in bite-size pieces
8 ounces sour cream
3 tablespoons chopped fresh chives

1. Preheat oven to 350°F.
2. Wash potatoes, pat dry and rub olive oil (about 2 tablespoons) all over the skin; season to taste with salt. Place in a baking dish and bake for 45 minutes, or until tender.
3. Place vinegar in a small saucepan and simmer until reduced to a thick syrupy consistency (like honey).
4. Preheat grill.
5. Cut red onions into 1/4-inch slices and grill over medium heat until tender. Set aside.
6. Remove steaks from the refrigerator about 20 minutes before you are ready to cook. When potatoes are done, season steaks with salt and pepper and grill until cooked to taste. Let rest for 5 minutes before serving.
7. Slice open potatoes and stuff with cheese and bacon. Place in the oven until cheese melts.
8. Heat 1/2 tablespoon olive oil in a frying pan over medium heat. Sauté vegetables until crisp-tender; season to taste with salt and pepper.
9. Stir red onions into reduced vinegar and heat gently.
10. To serve, spoon red onions over steaks, top potatoes with sour cream and chives, and accompany with sautéed vegetables.

Makes 4 servings.