Hannaford's Tuscan Tortellini Salad

I found this recipe in the monthly Hannaford flyer and it was a perfect part of our meal planning for Baby's high school graduation. I made a veggie version and a meat version to meet the needs of our guests. It was also easy for the pickier eaters to weed out what they didn't want to eat. I am just disappointed I didn't make more because it was gone when I came home hungry after moving Baby out of his dorm room!

 

 Ingredients

1 package frozen tri-color Tortellini, cooked according to instructions and chilled

1/2 loaf sour dough bread, cubed

Salt and Pepper

Olive oil

Balsamic Vinegar

1/2 cup Julienne Sundried Tomatoes in Oil, chopped 

Salami, 3/4 cup hard, chopped

2 garlic cloves, minced

2 Tablespoons fresh basil, chopped

Grated Parmesan

Process 

1. Preheat oven to 350 degrees
2. Cook Tortellini, to al dente according to instruction, drain, rinse with cold water, and chill. 
3. Place bread cubes on parchment lined baking sheet. Sprinkle with 2 Tablespoons olive oil and salt and pepper, tossing with hands to combine. 
4. Bake bread in preheated oven for 10 to 12 minutes. Set aside to cool. 
5. In a large bowl, place 6 Tablespoons olive oil, 3 Tablespoons Balsamic vinegar, salt and pepper, and whisk together. 
6. To the bowl, add prepared sun-dried tomatoes, salami, garlic, basil, cubed bread, cooked tortellini, and stir to combine. 
7. Sprinkle with Parmesan, serve, and enjoy!
   

Grilled Mexican Street Corn

This recipe is ripped straight out of a Hannaford Express this summer. This corn recipe is hands down one of my all time favorites.

Tomato Soup with Cornmeal Dumplings

I found these recipes in this month's Hannaford fresh. I made the recipe without the Chipotle so that it was kid friendly - Pickle despises anything spicy.

Chipotle-Tomato Soup with Cornmeal Dumplings

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients: Add ingredients to List

1 egg (Cornmeal Dumplings)

2 Tbsp. olive oil (Cornmeal Dumplings)

1/2 cup nonfat or low-fat buttermilk (Cornmeal Dumplings)

2 tsp. adobo sauce (from canned chipotles used to make the soup, found in the International aisle)(Cornmeal Dumplings)

1/2 cup frozen corn, thawed (Cornmeal Dumplings)

1 cup yellow cornmeal (fine or medium) (Cornmeal Dumplings)

1 1/4 cups all-purpose flour (Cornmeal Dumplings)

1 1/2 tsp. baking soda (Cornmeal Dumplings)

1/8 tsp. salt (Cornmeal Dumplings)

1 Tbsp. olive oil (Chipotle-Tomato Soup)

2 cloves garlic, minced (Chipotle-Tomato Soup)

3 (28 oz.) cans peeled whole plum tomatoes (Chipotle-Tomato Soup)

1/2 chipotle chili in adobo, plus 2 tsp. sauce (Chipotle-Tomato Soup)

1/4 tsp. freshly ground black pepper (Chipotle-Tomato Soup)

1/2 cup skim milk (Chipotle-Tomato Soup)

1/2 tsp. baking soda (Chipotle-Tomato Soup)

8 parsley sprigs (optional garnish)

directions:

1. Prepare the dumplings. In a medium bowl, whisk together egg, oil, buttermilk, and adobo sauce. Stir in corn.

 

2. In another medium bowl, stir together cornmeal, flour, baking soda, and salt. Add dry ingredients to wet mixture and gently stir until just combined. Set aside.

 

3. Fill a large pot halfway with water and bring to a boil over high heat.

 

4. While the water for dumplings comes to a boil, prepare the soup. In a large pot, heat oil over medium heat and add garlic. Saute just until fragrant, then stir in tomatoes (including juice), chipotle and adobo sauce, and black pepper. Using an immersion blender, puree mixture until smooth (or transfer mixture to a food processor or blender, puree, then return to the pot). Stir in milk and bring to a boil over high heat. Lower heat to keep warm while cooking dumplings.

 

5. When water for dumplings comes to a boil, make dumplings using 2 teaspoons - one to scoop the dough and the other to push the dough into the boiling water. Dumplings should be about the size of a golf ball - you should be able to make 18 to 22. Reduce heat to medium, so water is at a rolling boil; cover, and cook dumplings for 10 minutes. Do not overcrowd; cook in batches if needed. Dumplings are ready when they have about doubled in size and are slightly firm to the touch. Cut one in half - the center should be cooked through, not dense and doughy.

 

6. Use a slotted spoon to divide dumplings among 8 bowls. Stir baking soda into soup; then, ladle soup into the bowls and garnish with parsley sprigs if desired.

 

Source: Hannaford fresh Magazine, January - February 2013