A beautiful centerpiece ham glazed with brown sugar and pineapple rings, perfect for your Easter dinner table.
5 lb Cook's Ham Portion
1 Golden Pineapple
1 cup Bowl & Basket Brown Sugar
1 jar Reese Ham Glaze
1 tbsp whole cloves
2 tbsp Dijon mustard
1/2 cup apple cider
Step 1: Preheat oven to 325 degrees F.
Step 2: Score the ham in a diamond pattern about 1/4 inch deep across the surface.
Step 3: Stud the intersections of the diamond pattern with whole cloves.
Step 4: Place ham cut-side down in a roasting pan and cover tightly with foil.
Step 5: Bake for 1 hour.
Step 6: While ham bakes, combine ham glaze, brown sugar, Dijon mustard, and apple cider in a saucepan over medium heat. Stir until smooth and slightly thickened, about 5 minutes.
Step 7: Cut pineapple into 1/2 inch rings and remove core.
Step 8: Remove foil from ham and brush generously with glaze mixture.
Step 9: Arrange pineapple rings on top of the ham, securing with toothpicks if needed.
Step 10: Continue baking uncovered for 45-60 minutes, basting with pan juices and remaining glaze every 15 minutes, until ham reaches an internal temperature of 140 degrees F.
Step 11: Let rest for 15 minutes before slicing and serving.
Chef's Tip: Let the ham come to room temperature for 30 minutes before baking for more even cooking. Save the bone for split pea soup!
Save by using Using Cook's Ham Portions at the incredible sale price of 99¢/lb with $25 purchase and Serve with Creamy Mashed Potatoes and Roasted Asparagus.
Juicy boneless chicken thighs roasted with bright lemon, garlic, and herbs alongside fresh spring asparagus.
2 lb Bowl & Basket Boneless Chicken Thighs
1 lb fresh asparagus
2 lemons
3 tbsp olive oil
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees F.
Step 2: Pat chicken thighs dry with paper towels and season generously with salt, pepper, oregano, and thyme.
Step 3: Juice one lemon and slice the other into thin rounds.
Step 4: Toss chicken with olive oil, lemon juice, and minced garlic in a large bowl.
Step 5: Arrange chicken thighs on a sheet pan.
Step 6: Trim asparagus and arrange around the chicken. Drizzle with olive oil and season with salt and pepper.
Step 7: Lay lemon slices over the chicken and asparagus.
Step 8: Roast for 30-35 minutes until chicken reaches 165 degrees F and asparagus is tender.
Step 9: Let rest 5 minutes before serving.
Chef's Tip: For extra crispy skin, broil for the last 2-3 minutes of cooking.
Serve with Steamed rice or crusty bread.
A beautifully seasoned beef roast surrounded by hearty root vegetables, perfect for a special Easter dinner.
3 lb Whole Beef Eye Round
2 lb russet potatoes, cubed
1 bag bagged carrots
2 large yellow onions, quartered
3 tbsp olive oil
2 tsp dried rosemary
2 tsp dried thyme
4 cloves garlic, minced
Salt and pepper to taste
Step 1: Remove roast from refrigerator 30 minutes before cooking.
Step 2: Preheat oven to 450 degrees F.
Step 3: Mix rosemary, thyme, minced garlic, salt, pepper, and 2 tablespoons olive oil into a paste.
Step 4: Rub the herb paste all over the beef roast.
Step 5: Peel and cut potatoes and carrots into 1-inch chunks. Quarter the onions.
Step 6: Toss vegetables with remaining olive oil, salt, and pepper.
Step 7: Place roast in the center of a large roasting pan and surround with vegetables.
Step 8: Roast at 450 degrees F for 15 minutes, then reduce heat to 325 degrees F.
Step 9: Continue roasting for about 1 hour and 15 minutes until internal temperature reaches 135 degrees F for medium-rare.
Step 10: Remove from oven, tent with foil, and let rest 15 minutes before slicing.
Chef's Tip: Slice the eye round as thin as possible against the grain for the most tender results.
Save by using Buying the whole eye round at $5.99/lb and cutting portions yourself and Serve with Campbell's gravy and dinner rolls.
Plump shrimp sauteed in garlic butter and white wine, tossed with linguine and finished with fresh lemon and basil.
1 lb Bowl & Basket Raw Shrimp
1 lb Ronzoni Linguine
2 lemons
3 oz fresh basil
4 tbsp butter
6 cloves garlic, minced
1/2 cup dry white wine
1/4 tsp red pepper flakes
2 tbsp olive oil
Salt and pepper to taste
Step 1: Cook linguine according to package directions. Reserve 1 cup of pasta water before draining.
Step 2: While pasta cooks, peel and devein shrimp if needed. Pat dry and season with salt and pepper.
Step 3: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Step 4: Add shrimp in a single layer and cook 2 minutes per side until pink. Remove and set aside.
Step 5: Reduce heat to medium. Add remaining butter and garlic, cook for 30 seconds until fragrant.
Step 6: Pour in white wine and lemon juice. Simmer for 2 minutes, scraping up any browned bits.
Step 7: Add drained pasta, shrimp, and red pepper flakes. Toss to combine, adding pasta water as needed.
Step 8: Tear fresh basil over the top and serve immediately.
Chef's Tip: Don't overcook the shrimp — they continue cooking in the hot pasta.
Serve with Crusty Italian bread and a simple green salad.
Seasoned chicken fajita strips served over rice with sauteed peppers and a quick homemade guacamole.
2 pkgs John Soules Chicken Fajita Strips
1 lb mini sweet peppers, sliced
2 avocados
3 limes
2 cups rice, cooked
1 tsp cumin
1 tsp chili powder
2 tbsp olive oil
1/4 cup cilantro, chopped
Salt to taste
Step 1: Cook rice according to package directions.
Step 2: Slice sweet peppers into strips.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add chicken fajita strips and cook for 4-5 minutes until heated through.
Step 4: Add sliced peppers and cook 3-4 minutes until tender-crisp.
Step 5: Season with cumin, chili powder, and salt.
Step 6: Mash avocados with lime juice, salt, and chopped cilantro.
Step 7: Divide rice among bowls, top with chicken and peppers, and finish with fresh guacamole.
Step 8: Serve with lime wedges.
Chef's Tip: Add a dollop of sour cream and a sprinkle of cheese for extra richness.
Save by using Using pre-seasoned fajita strips saves prep time and money and Serve with Tortilla chips and salsa.
A light and fluffy egg frittata packed with fresh asparagus, mushrooms, and melted cheese — perfect for Easter brunch.
8 Grade A Large Eggs
1/2 lb fresh asparagus, cut into 1-inch pieces
8 oz Bowl & Basket White Mushrooms, sliced
1 cup Crystal Farms Shredded Cheese
2 tbsp olive oil
1/4 cup milk
1 tsp dried basil
Salt and pepper to taste
Step 1: Preheat oven to 375 degrees F.
Step 2: Cut asparagus into 1-inch pieces. Slice mushrooms.
Step 3: Heat olive oil in an oven-safe skillet over medium heat.
Step 4: Saute asparagus and mushrooms for 5 minutes until tender.
Step 5: Whisk eggs with milk, dried basil, salt, and pepper.
Step 6: Pour egg mixture over the vegetables in the skillet.
Step 7: Sprinkle shredded cheese evenly on top.
Step 8: Cook on stovetop for 3-4 minutes until edges begin to set.
Step 9: Transfer to oven and bake for 15-18 minutes until center is set and top is golden.
Step 10: Let cool 5 minutes, slice into wedges, and serve.
Chef's Tip: Any leftover vegetables work great in a frittata — try adding diced peppers or spinach.
Serve with Toast and fresh fruit.
Tender boneless pork chops pan-seared and topped with a sweet cinnamon apple glaze, a true Southern comfort dish.
2 lb boneless pork chops
2 apples, cored and sliced
2 tbsp Bowl & Basket Butter
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp apple cider vinegar
1 tbsp vegetable oil
Salt and pepper to taste
Step 1: Season pork chops generously with salt and pepper on both sides.
Step 2: Core and slice apples into thin wedges.
Step 3: Heat oil in a large skillet over medium-high heat.
Step 4: Sear pork chops for 4-5 minutes per side until golden brown and cooked through to 145 degrees F. Remove and set aside.
Step 5: Reduce heat to medium. Add butter to the same skillet.
Step 6: Add apple slices and cook for 3-4 minutes until they begin to soften.
Step 7: Sprinkle brown sugar and cinnamon over the apples. Stir gently.
Step 8: Add apple cider vinegar and cook 2 more minutes until sauce thickens slightly.
Step 9: Return pork chops to the skillet and spoon apple glaze over the top.
Step 10: Serve immediately.
Chef's Tip: Let pork chops rest 3-5 minutes after searing so they stay juicy when sliced.
Save by using Boneless pork chops at $2.99/lb in the value pack and Serve with Creamy mashed potatoes and steamed green beans.
Classic homemade shortcakes topped with macerated strawberries and billowy fresh whipped cream.
1 lb Red Ripe Strawberries, hulled and sliced
2 cups Bowl & Basket Flour
1/2 cup Bowl & Basket Cane Sugar
2 Grade A Large Eggs
1 tsp baking powder
1/4 tsp salt
6 tbsp cold butter, cubed
1/3 cup heavy cream
1 cup heavy whipping cream
1 tsp vanilla extract
Step 1: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Step 2: Hull and slice strawberries. Toss with 3 tablespoons sugar and let sit to macerate while you make the shortcakes.
Step 3: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt.
Step 4: Cut cold butter into the flour mixture until it resembles coarse crumbs.
Step 5: Beat 1 egg with 1/3 cup heavy cream. Stir into flour mixture until just combined.
Step 6: Pat dough to 3/4 inch thick and cut into 6 rounds with a biscuit cutter.
Step 7: Place on baking sheet. Beat remaining egg and brush tops.
Step 8: Bake for 15-18 minutes until golden brown.
Step 9: Whip 1 cup heavy cream with remaining sugar and vanilla until stiff peaks form.
Step 10: Split shortcakes, layer with strawberries and whipped cream, and serve.
Chef's Tip: Make sure your butter is very cold for the flakiest shortcakes.
Serve with A cup of coffee or iced tea.
Fork-tender pulled pork slow-cooked all day in tangy BBQ sauce, piled high on soft potato rolls.
3 lb boneless pork roast
1 bottle Sweet Baby Ray's BBQ Sauce
12 ct Martin's Sweet Dinner Potato Rolls
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp brown sugar
2 tbsp apple cider vinegar
Salt and pepper to taste
Step 1: Mix onion powder, garlic powder, smoked paprika, brown sugar, salt, and pepper in a small bowl.
Step 2: Rub the spice mixture all over the pork roast.
Step 3: Place the pork in the slow cooker.
Step 4: Pour half the bottle of BBQ sauce and the apple cider vinegar over the pork.
Step 5: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
Step 6: When done, shred the pork with two forks directly in the slow cooker.
Step 7: Stir in remaining BBQ sauce and let sit for 10 minutes to absorb flavors.
Step 8: Pile shredded pork on Martin's potato rolls and serve.
Chef's Tip: For extra flavor, toast the rolls in a buttered skillet before serving.
Save by using Boneless pork roast at $2.99/lb feeds a crowd and Serve with Pineapple coleslaw and baked beans.
Golden breaded chicken cutlets topped with marinara and melted mozzarella, served over a bed of spaghetti.
1.5 lb Bowl & Basket Chicken Tenders
1 jar Prego Pasta Sauce
8 oz BelGioioso Fresh Mozzarella, sliced
1 lb Ronzoni Spaghetti
1 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup all-purpose flour
1/4 cup olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F.
Step 2: Cook spaghetti according to package directions. Drain and set aside.
Step 3: Set up breading station: flour in one dish, beaten eggs in another, breadcrumbs mixed with Parmesan and Italian seasoning in a third.
Step 4: Season chicken tenders with salt and pepper. Dredge in flour, dip in egg, then coat in breadcrumb mixture.
Step 5: Heat olive oil in a large oven-safe skillet over medium-high heat.
Step 6: Pan-fry chicken for 3-4 minutes per side until golden and crispy.
Step 7: Spoon pasta sauce over each piece of chicken.
Step 8: Top with sliced mozzarella.
Step 9: Transfer skillet to oven and bake 10-12 minutes until cheese is melted and bubbly.
Step 10: Serve over spaghetti with remaining warmed pasta sauce.
Chef's Tip: Pound chicken to even thickness for the crispiest, most evenly cooked results.
Serve with Garlic bread and a Caesar salad.
A rich and savory quiche loaded with diced ham and sharp cheddar cheese in a flaky pie crust.
2 Hatfield Ham Steaks, diced
8 Grade A Large Eggs
1 cup Crystal Farms Shredded Cheese
1 Pillsbury Refrigerated Pie Crust
1 cup heavy cream
1/2 onion, diced
1/4 tsp nutmeg
Salt and pepper to taste
Step 1: Preheat oven to 375 degrees F.
Step 2: Unroll pie crust and press into a 9-inch pie plate. Prick bottom with a fork.
Step 3: Dice ham steaks into small cubes.
Step 4: Saute diced onion in a small skillet until softened, about 3 minutes.
Step 5: Spread ham and onion evenly in the pie crust.
Step 6: Sprinkle shredded cheese over the ham.
Step 7: Whisk eggs with heavy cream, salt, pepper, and nutmeg.
Step 8: Pour egg mixture over the filling.
Step 9: Bake for 45-50 minutes until the center is set and the top is golden brown.
Step 10: Let cool 10 minutes before slicing and serving.
Chef's Tip: For a prettier presentation, arrange a few ham pieces and cheese on top before baking.
Save by using Hatfield Ham Steaks at 5/$10 and Serve with Fresh fruit salad and toast.
Flaky salmon fillets glazed with a sweet and savory honey garlic sauce, served over fluffy steamed rice.
1 lb Bowl & Basket Salmon Fillets
1 pkg Ben's Ready Rice
3 tbsp soy sauce
2 tbsp honey
4 cloves garlic, minced
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
1 tbsp vegetable oil
1 green onion, sliced
Step 1: Whisk together soy sauce, honey, minced garlic, rice vinegar, sesame oil, and cornstarch in a small bowl.
Step 2: Pat salmon fillets dry and season with salt and pepper.
Step 3: Heat vegetable oil in a skillet over medium-high heat.
Step 4: Place salmon skin-side up and cook for 4 minutes until golden.
Step 5: Flip salmon and pour honey garlic sauce around the fillets.
Step 6: Reduce heat to medium-low. Cover and cook for 8-10 minutes until salmon flakes easily and sauce thickens.
Step 7: Prepare rice according to package directions.
Step 8: Serve salmon over rice, drizzled with sauce and garnished with sliced green onion.
Chef's Tip: For extra flavor, marinate the salmon in the sauce for 15 minutes before cooking.
Serve with Steamed broccoli or edamame.
Tender sliced beef and savory mushrooms in a rich, creamy stroganoff sauce served over egg noodles — all in one pot.
1.5 lb Whole Beef Eye Round, thinly sliced
8 oz Bowl & Basket White Mushrooms, sliced
8 oz Bowl & Basket Sour Cream
12 oz No Yolks Egg Noodles
2 tbsp butter
2 tbsp all-purpose flour
1 onion, diced
3 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt and pepper to taste
Step 1: Slice beef eye round into thin strips against the grain. Season with salt and pepper.
Step 2: Melt butter in a large pot or Dutch oven over medium-high heat.
Step 3: Sear beef strips in batches until browned, about 2 minutes per side. Remove and set aside.
Step 4: In the same pot, saute diced onion for 3 minutes. Add mushrooms and cook until softened, about 4 minutes.
Step 5: Add garlic and cook 30 seconds until fragrant.
Step 6: Sprinkle flour over the vegetables and stir for 1 minute.
Step 7: Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well and bring to a simmer.
Step 8: Add egg noodles and cook according to package time, stirring occasionally.
Step 9: Return beef to the pot. Stir in sour cream until creamy and heated through. Do not boil.
Step 10: Season with salt and pepper and serve immediately.
Chef's Tip: Slice the beef while it's partially frozen for the thinnest, most even strips.
Serve with Crusty bread and a simple green salad.
A hearty and warming Mexican-style soup with shredded chicken, tomatoes, and all the fixings.
1.5 lb Bowl & Basket Boneless Chicken Thighs
2 cans Hunt's Tomatoes
2 avocados, diced
3 limes
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 onion, diced
3 cloves garlic, minced
2 tbsp olive oil
Tortilla chips for serving
1/4 cup fresh cilantro
Salt and pepper to taste
Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Saute diced onion for 4 minutes until softened. Add garlic and cook 30 seconds.
Step 3: Add cumin and chili powder, stir for 30 seconds until fragrant.
Step 4: Pour in chicken broth and tomatoes. Bring to a boil.
Step 5: Add chicken thighs whole. Reduce heat, cover, and simmer for 25 minutes until chicken is cooked through.
Step 6: Remove chicken, shred with two forks, and return to the pot.
Step 7: Simmer uncovered for 15 more minutes to concentrate flavors.
Step 8: Season with salt, pepper, and lime juice.
Step 9: Ladle into bowls and top with diced avocado, crushed tortilla chips, cilantro, and a lime wedge.
Chef's Tip: For extra heat, add a diced jalapeno with the onions.
Serve with Warm tortillas or cornbread.
Elegant beef tenderloin medallions seared to perfection and topped with a compound herb butter.
2 lb Whole Beef Fillets
4 tbsp Cabot Butter, softened
2 tbsp fresh basil, minced
2 cloves garlic, minced
1 tsp dried thyme
2 tbsp olive oil
Salt and pepper to taste
Step 1: Remove beef from refrigerator 30 minutes before cooking.
Step 2: Mix softened butter with minced basil, garlic, and thyme. Roll into a log using plastic wrap and refrigerate.
Step 3: Cut beef fillets into 1.5-inch thick medallions. Pat dry and season generously with salt and pepper.
Step 4: Heat olive oil in a cast-iron skillet over high heat until smoking.
Step 5: Sear medallions for 4-5 minutes per side for medium-rare (130 degrees F internal temperature).
Step 6: Remove from heat and let rest for 5 minutes.
Step 7: Slice herb butter into rounds and place one on each hot medallion to melt.
Step 8: Serve immediately.
Chef's Tip: Use a meat thermometer for perfect doneness every time.
Serve with Roasted asparagus and garlic mashed potatoes.
Delicate haddock fillets baked with lemon slices, fresh dill, and butter for a simple yet elegant weeknight dinner.
1.5 lb haddock fillets
2 lemons
3 tbsp Bowl & Basket Butter, melted
1 bunch fresh dill
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F. Lightly oil a baking dish.
Step 2: Pat haddock fillets dry and place in the baking dish.
Step 3: Season with salt, pepper, and minced garlic.
Step 4: Slice one lemon into thin rounds and juice the other.
Step 5: Drizzle lemon juice and melted butter over the fish.
Step 6: Lay lemon slices and fresh dill sprigs on top.
Step 7: Bake for 12-15 minutes until fish flakes easily with a fork.
Step 8: Garnish with additional fresh dill and serve.
Chef's Tip: Don't overcook the fish — it should flake easily but still be moist.
Serve with Rice pilaf and steamed vegetables.
A colorful and quick weeknight stir-fry with chicken, sweet peppers, carrots, and mushrooms in a savory ginger sauce.
1.5 lb Bowl & Basket Chicken Tenders, sliced
1 lb mini sweet peppers, sliced
8 oz Bowl & Basket Baby Carrots, halved
8 oz Bowl & Basket White Mushrooms, sliced
3 tbsp soy sauce
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp cornstarch mixed with 2 tbsp water
2 tbsp vegetable oil
2 cups cooked rice for serving
Step 1: Slice chicken tenders into thin strips. Slice peppers, halve baby carrots lengthwise, and slice mushrooms.
Step 2: Mix soy sauce, sesame oil, and cornstarch slurry in a small bowl.
Step 3: Heat vegetable oil in a large wok or skillet over high heat.
Step 4: Add chicken strips and stir-fry for 4-5 minutes until cooked through. Remove and set aside.
Step 5: Add carrots to the wok and stir-fry 2 minutes.
Step 6: Add peppers and mushrooms, stir-fry 2-3 minutes until tender-crisp.
Step 7: Add garlic and ginger, cook 30 seconds until fragrant.
Step 8: Return chicken to the wok. Pour sauce over everything and toss to coat.
Step 9: Cook 1 minute until sauce thickens.
Step 10: Serve immediately over steamed rice.
Chef's Tip: Have all your ingredients prepped and ready before you start cooking — stir-fries move fast!
Serve with Steamed rice and egg rolls.
Hearty Italian sausage crumbles with sweet peppers and tomatoes tossed with rigatoni in a rustic sauce.
1 lb Hatfield Sweet Italian Sausage
1 lb mini sweet peppers, sliced
1 can Hunt's Diced Tomatoes
1 lb Ronzoni Rigatoni
3 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Step 1: Cook rigatoni according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Remove sausage from casings. Heat olive oil in a large skillet over medium-high heat.
Step 3: Cook sausage, breaking into crumbles, for 6-8 minutes until browned.
Step 4: Add sliced peppers and cook 4-5 minutes until softened.
Step 5: Add garlic and Italian seasoning, cook 30 seconds.
Step 6: Pour in diced tomatoes and simmer for 5 minutes.
Step 7: Add drained pasta to the skillet and toss to coat. Add pasta water as needed for desired consistency.
Step 8: Season with salt and pepper.
Step 9: Serve topped with grated Parmesan.
Chef's Tip: Use hot Italian sausage if you like extra kick.
Serve with Garlic bread and a tossed salad.
Tender seasoned beef strips with caramelized peppers and onions, served with warm tortillas and all the fixings.
2 pkgs John Soules Beef Fajita Strips
1 lb mini sweet peppers, sliced
2 large yellow onions, sliced
1 Old El Paso Fajita Dinner Kit
1 tsp cumin
2 tbsp lime juice
2 tbsp vegetable oil
Salt to taste
Sour cream for serving
Step 1: Slice peppers and onions into thin strips.
Step 2: Heat vegetable oil in a large skillet or griddle over high heat.
Step 3: Add beef fajita strips and cook for 4-5 minutes until browned. Remove and set aside.
Step 4: Add peppers and onions to the same pan. Cook for 5-6 minutes until caramelized and tender.
Step 5: Return beef to the pan. Add fajita seasoning from the kit and cumin. Toss to combine.
Step 6: Squeeze lime juice over everything.
Step 7: Warm tortillas from the kit according to package directions.
Step 8: Serve fajita mixture in warm tortillas with sour cream and salsa.
Chef's Tip: Get the skillet screaming hot for the best caramelized flavors.
Serve with Mexican rice and refried beans.
A classic fall-apart tender pot roast with potatoes, carrots, and a rich savory gravy — the ultimate comfort food.
3 lb Whole Beef Eye Round
2 lb russet potatoes, cubed
1 bag bagged carrots, cut
32 oz Progresso Beef Broth
1 large onion, quartered
4 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tsp dried thyme
2 tbsp tomato paste
2 tbsp vegetable oil
Salt and pepper to taste
Step 1: Season beef roast generously with salt and pepper.
Step 2: Heat vegetable oil in a large skillet over high heat. Sear roast on all sides until browned, about 3 minutes per side.
Step 3: Place onion quarters in the bottom of the slow cooker.
Step 4: Place seared roast on top of the onions.
Step 5: Add garlic, Worcestershire sauce, tomato paste, thyme, and beef broth.
Step 6: Cover and cook on LOW for 4 hours.
Step 7: Add cut potatoes and carrots around the roast.
Step 8: Continue cooking on LOW for 2 more hours until vegetables are tender and beef is fork-tender.
Step 9: Slice or shred the beef and serve with vegetables and cooking liquid as gravy.
Chef's Tip: Searing the roast before slow cooking adds incredible depth of flavor — don't skip this step.
Save by using Whole beef eye round at $5.99/lb and Serve with Crusty bread for sopping up the gravy.
Jumbo pasta shells filled with seasoned beef and creamy ricotta, baked under a layer of marinara sauce.
1 box Barilla Jumbo Shells
32 oz Polly-O Whole Milk Ricotta
1 jar Prego Pasta Sauce
1 lb Whole Beef Eye Round, finely diced
1 egg, beaten
3 cloves garlic, minced
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 375 degrees F.
Step 2: Cook jumbo shells according to package directions until al dente. Drain and let cool slightly.
Step 3: Heat olive oil in a skillet over medium-high heat. Cook finely diced beef for 6-8 minutes until browned. Drain excess fat.
Step 4: Add garlic and cook 30 seconds. Season with Italian seasoning, salt, and pepper.
Step 5: In a large bowl, mix ricotta, cooked beef, beaten egg, Parmesan, and parsley.
Step 6: Spread half the pasta sauce in the bottom of a 9x13 baking dish.
Step 7: Fill each shell with the ricotta-beef mixture and nestle into the dish.
Step 8: Spoon remaining sauce over the shells.
Step 9: Cover with foil and bake for 30 minutes.
Step 10: Remove foil and bake 10-15 minutes more until bubbly.
Step 11: Let rest 5 minutes before serving.
Chef's Tip: Cook the shells just until al dente — they'll continue cooking in the oven.
Serve with Garlic bread and a side salad.
Crispy baked chicken wings coated in a sweet and smoky BBQ glaze — perfect for game day or a fun family dinner.
3 lb Perdue Chicken Wings
1 bottle Sweet Baby Ray's BBQ Sauce
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees F. Line a baking sheet with foil and place a wire rack on top.
Step 2: Pat wings dry thoroughly with paper towels.
Step 3: Toss wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
Step 4: Arrange wings in a single layer on the rack.
Step 5: Bake for 25 minutes, flip, and bake another 20 minutes until crispy.
Step 6: While wings bake, warm BBQ sauce in a small saucepan.
Step 7: Remove wings from oven and toss in a large bowl with BBQ sauce.
Step 8: Return to oven for 5-10 minutes until sauce is caramelized and sticky.
Step 9: Serve immediately.
Chef's Tip: Patting the wings very dry before seasoning is the secret to crispy skin without frying.
Serve with Celery sticks, carrot sticks, and ranch dressing.
A nutritious one-pan dinner with seasoned chicken thighs, roasted sweet potatoes, and caramelized onions.
1.5 lb Bowl & Basket Boneless Chicken Thighs, cubed
1.5 lb Bowl & Basket Sweet Potatoes, cubed
1 large yellow onion, diced
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
3 cloves garlic, minced
2 cups fresh spinach
Salt and pepper to taste
Step 1: Cut chicken thighs into bite-sized pieces. Season with cumin, smoked paprika, salt, and pepper.
Step 2: Peel and dice sweet potatoes into 1/2-inch cubes. Dice onion.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Add chicken and cook for 5-6 minutes until browned. Remove and set aside.
Step 5: Add sweet potatoes and onions to the same skillet. Cook for 12-15 minutes, stirring occasionally, until sweet potatoes are tender and golden.
Step 6: Add garlic and cook 30 seconds.
Step 7: Return chicken to the skillet. Add spinach and stir until wilted.
Step 8: Season with additional salt and pepper if needed.
Step 9: Serve directly from the skillet.
Chef's Tip: Cut sweet potatoes small so they cook through in the same time as the chicken.
Serve with A squeeze of lime and hot sauce.
Spiced shrimp tucked into warm tortillas with a fresh and fruity mango salsa and creamy avocado.
1 lb Bowl & Basket Raw Shrimp
3 honey mangos, diced
2 avocados, sliced
3 limes
1 tsp chili powder
1 tsp cumin
8 small flour tortillas
2 tbsp olive oil
1/4 red onion, finely diced
2 tbsp fresh cilantro, chopped
Salt to taste
Step 1: Dice mangos and mix with diced red onion, cilantro, juice of 1 lime, and a pinch of salt for the mango salsa. Set aside.
Step 2: Peel and devein shrimp. Toss with chili powder, cumin, salt, and juice of 1 lime.
Step 3: Heat olive oil in a skillet over medium-high heat.
Step 4: Cook shrimp 2-3 minutes per side until pink and opaque.
Step 5: Warm tortillas in a dry skillet or microwave.
Step 6: Slice avocados.
Step 7: Build tacos with shrimp, mango salsa, and sliced avocado.
Step 8: Squeeze remaining lime over tacos and serve.
Chef's Tip: For a smoky twist, grill the shrimp instead of pan-searing.
Save by using Honey mangos at just 99¢ each and Serve with Black beans and Mexican rice.
Pan-seared chicken breasts in a rich, creamy sauce with grape tomatoes, fresh basil, and melted cheese.
1.5 lb Bowl & Basket Thin Sliced Chicken Breasts
1 pint Bowl & Basket Grape Tomatoes
3 oz fresh basil
1 cup Crystal Farms Shredded Cheese
1 cup heavy cream
4 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
2 cups fresh spinach
Salt and pepper to taste
Step 1: Season chicken breasts with Italian seasoning, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Cook chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Step 4: Reduce heat to medium. Add garlic and cook 30 seconds.
Step 5: Add grape tomatoes and cook 3-4 minutes until they start to burst.
Step 6: Pour in heavy cream and stir. Bring to a gentle simmer.
Step 7: Add spinach and stir until wilted.
Step 8: Stir in shredded cheese until melted and creamy.
Step 9: Return chicken to the skillet. Spoon sauce over the top.
Step 10: Tear fresh basil over the dish and serve.
Chef's Tip: Use thin-sliced breasts for quick, even cooking.
Serve with Pasta or crusty bread to soak up the sauce.
Thinly sliced roast beef piled on soft potato rolls with melted cheese and a tangy horseradish sauce.
1 lb Whole Beef Eye Round, thinly sliced
12 ct Martin's Sweet Party Potato Rolls
6 slices Crystal Farms Cheese
2 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
2 tbsp butter, melted
Horseradish sauce for serving
Salt and pepper to taste
Step 1: Preheat oven to 350 degrees F.
Step 2: Thinly slice beef eye round against the grain.
Step 3: Quickly sear sliced beef in a hot skillet with Worcestershire, garlic powder, and onion powder for 2-3 minutes.
Step 4: Slice the sheet of potato rolls in half horizontally. Place the bottom half in a baking dish.
Step 5: Layer seared beef evenly over the bottom buns.
Step 6: Top with cheese slices.
Step 7: Place the top bun layer over the cheese.
Step 8: Brush tops with melted butter.
Step 9: Cover with foil and bake for 10-12 minutes until cheese is melted.
Step 10: Slice into individual sliders and serve with horseradish sauce.
Chef's Tip: Keep the beef slightly rare when searing — it will continue cooking in the oven.
Save by using Martin's Party Rolls at just $1.99 and Serve with Chips and pickles.
Grilled chicken strips with crisp lettuce, tomatoes, and cool tzatziki sauce wrapped in a soft tortilla.
1 lb Bowl & Basket Thin Sliced Chicken Breasts
1 bag Fresh Express Lettuce Blend
1 pint Bowl & Basket Grape Tomatoes, halved
12 oz Bowl & Basket Tzatziki Dip
4 large flour tortillas
2 tbsp olive oil
1 tsp dried oregano
1 tbsp lemon juice
Salt and pepper to taste
Step 1: Season chicken with oregano, salt, pepper, and lemon juice.
Step 2: Heat olive oil in a skillet over medium-high heat.
Step 3: Cook chicken 3-4 minutes per side until cooked through. Let rest, then slice into strips.
Step 4: Halve the grape tomatoes.
Step 5: Lay out tortillas and spread a generous layer of tzatziki on each.
Step 6: Layer lettuce, chicken strips, and tomatoes.
Step 7: Roll up tightly, tucking in the sides as you go.
Step 8: Slice in half diagonally and serve.
Chef's Tip: Warm the tortillas briefly before rolling so they're more pliable.
Serve with Greek-style side salad or pita chips.
A satisfying toasted sandwich with creamy tuna salad and melted cheese on crispy sourdough bread.
2 cans Bumble Bee Solid White Tuna, drained
1 loaf Bowl & Basket Sourdough Bread
4 slices Crystal Farms Cheese
3 tbsp mayonnaise
1 stalk celery, diced
1 tbsp lemon juice
2 tbsp butter
Salt and pepper to taste
Step 1: Drain tuna well and flake into a bowl.
Step 2: Mix with mayonnaise, diced celery, lemon juice, salt, and pepper.
Step 3: Divide tuna salad among 4 slices of sourdough bread.
Step 4: Top each with a slice of cheese and another slice of bread.
Step 5: Butter the outside of each sandwich.
Step 6: Cook in a skillet over medium heat for 3-4 minutes per side until golden and cheese is melted.
Step 7: Slice in half and serve hot.
Chef's Tip: Press the sandwiches gently with a spatula while cooking for extra-crispy results.
Serve with Tomato soup or chips.
Creamy egg salad brightened with fresh dill and Dijon mustard — a wonderful way to use Easter eggs!
10 Grade A Large Eggs
3 tbsp Hellmann's Mayonnaise
2 tbsp fresh dill, chopped
1 tsp Dijon mustard
1 stalk celery, finely diced
1 green onion, sliced
8 slices bread
Lettuce leaves for serving
Salt and pepper to taste
Step 1: Place eggs in a single layer in a pot and cover with cold water by 1 inch.
Step 2: Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
Step 3: Transfer eggs to an ice bath for 10 minutes.
Step 4: Peel eggs and chop. Place in a bowl.
Step 5: Add mayonnaise, Dijon mustard, chopped dill, diced celery, and sliced green onion.
Step 6: Gently fold together until combined. Season with salt and pepper.
Step 7: Serve on bread with lettuce leaves.
Chef's Tip: For perfectly peeled eggs, use eggs that are at least a week old.
Save by using Grade A Large Eggs at 2/$4 and Serve with Fresh fruit or chips.
A warming and hearty soup with tender beef chunks, potatoes, and carrots in a rich herb-seasoned broth.
1.5 lb Whole Beef Eye Round, cubed
1 bag bagged carrots, sliced
1.5 lb russet potatoes, cubed
32 oz Swanson Chicken Broth
1 can diced tomatoes
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, sliced
1 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste
Step 1: Cut beef into 3/4-inch cubes. Season with salt and pepper.
Step 2: Heat olive oil in a large pot over medium-high heat.
Step 3: Brown beef in batches for 3-4 minutes. Remove and set aside.
Step 4: Add onion and celery, saute for 4 minutes.
Step 5: Add garlic and cook 30 seconds.
Step 6: Pour in broth and diced tomatoes. Add Italian seasoning.
Step 7: Return beef to the pot. Bring to a boil, then reduce to a simmer.
Step 8: Cover and cook for 20 minutes.
Step 9: Add potatoes and carrots. Simmer 25-30 minutes more until vegetables are tender and beef is cooked through.
Step 10: Season with salt and pepper. Serve hot.
Chef's Tip: This soup tastes even better the next day as the flavors develop overnight.
Serve with Crusty bread or dinner rolls.
Crisp lettuce topped with seasoned grilled chicken, crunchy croutons, and shaved Parmesan.
1 lb Bowl & Basket Thin Sliced Chicken Breasts
2 bags Fresh Express Lettuce Blend
2 oz 4C Parmesan Cheese
1/3 cup Caesar dressing
1 cup croutons
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Step 1: Season chicken breasts with salt, pepper, and olive oil.
Step 2: Grill or pan-sear chicken over medium-high heat for 4-5 minutes per side until cooked through (165 degrees F).
Step 3: Let chicken rest 5 minutes, then slice into strips.
Step 4: Arrange lettuce on plates or in a large bowl.
Step 5: Top with sliced chicken, croutons, and shaved Parmesan.
Step 6: Drizzle with Caesar dressing and a squeeze of lemon.
Step 7: Toss gently and serve.
Chef's Tip: Shave the Parmesan with a vegetable peeler for restaurant-style presentation.
Serve with Garlic bread.
Crispy tortillas filled with smoky pulled pork, juicy pineapple, and melted cheese.
16 oz Curly's Pulled Pork
1/2 Golden Pineapple, diced
1 cup Crystal Farms Shredded Cheese
4 large flour tortillas
Salsa for serving
Sour cream for serving
1 tbsp butter
Step 1: Heat pulled pork according to package directions.
Step 2: Dice fresh pineapple into small chunks.
Step 3: Lay out tortillas. Spread pulled pork on one half of each tortilla.
Step 4: Add pineapple chunks and sprinkle with cheese.
Step 5: Fold tortillas in half.
Step 6: Melt butter in a skillet over medium heat.
Step 7: Cook quesadillas for 3-4 minutes per side until golden and cheese is melted.
Step 8: Slice into wedges and serve with salsa and sour cream.
Chef's Tip: Let quesadillas rest 1 minute before cutting so the cheese sets.
Serve with Chips and guacamole.
A make-ahead breakfast casserole of brioche bread soaked in cinnamon custard and baked to golden perfection.
8 Grade A Large Eggs
1 loaf Schmidt Brioche Bread, cubed
4 tbsp Cabot Butter, melted
1/3 cup Bowl & Basket Cane Sugar
1 cup milk
2 tsp cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg
Maple syrup for serving
Powdered sugar for serving
Step 1: Preheat oven to 350 degrees F. Grease a 9x13 baking dish with butter.
Step 2: Cut brioche bread into 1-inch cubes and spread in the baking dish.
Step 3: Whisk eggs, milk, melted butter, sugar, cinnamon, vanilla, and nutmeg in a large bowl.
Step 4: Pour egg mixture evenly over the bread cubes. Press down gently to make sure bread soaks up the custard.
Step 5: Let sit for 10 minutes to absorb.
Step 6: Bake for 40-45 minutes until puffed and golden brown and a knife inserted in the center comes out clean.
Step 7: Let cool 5 minutes. Dust with powdered sugar and serve with maple syrup.
Chef's Tip: Prepare this the night before Easter and refrigerate overnight for an easy morning. Add 5 minutes to bake time if cold from the fridge.
Save by using Schmidt Brioche at just $1.99 and Serve with Fresh berries and bacon.
Flaky crescent rolls wrapped around savory ham, scrambled eggs, and melted cheese — a quick Easter morning treat.
2 Hatfield Ham Steaks, diced
1 can Pillsbury Crescent Rolls
1 cup Crystal Farms Shredded Cheese
4 Grade A Large Eggs
1 tbsp butter
Salt and pepper to taste
Step 1: Preheat oven to 375 degrees F.
Step 2: Dice ham steaks into small pieces.
Step 3: Scramble eggs in a buttered skillet over medium heat until just set. Season with salt and pepper.
Step 4: Unroll crescent roll dough and separate into triangles.
Step 5: Place a spoonful of scrambled eggs, diced ham, and shredded cheese on each triangle.
Step 6: Roll up from the wide end to the point.
Step 7: Place on a parchment-lined baking sheet.
Step 8: Bake for 12-15 minutes until golden brown.
Step 9: Serve warm.
Chef's Tip: Don't over-scramble the eggs — they'll continue cooking in the oven.
Save by using Hatfield Ham Steaks at 5/$10 and Serve with Fresh fruit and orange juice.
A hearty morning scramble of crispy bacon, sauteed mushrooms, and fluffy eggs.
6 slices Bowl & Basket Bacon
8 Grade A Large Eggs
8 oz Bowl & Basket White Mushrooms, sliced
2 tbsp milk
1 tbsp butter
1 green onion, sliced
Salt and pepper to taste
Step 1: Cook bacon in a large skillet over medium heat until crispy. Remove and crumble. Drain most of the grease.
Step 2: In the same skillet, saute mushrooms in the remaining bacon drippings for 4-5 minutes until golden.
Step 3: Whisk eggs with milk, salt, and pepper.
Step 4: Add butter to the skillet with the mushrooms.
Step 5: Pour in egg mixture and cook, gently stirring, until eggs are softly set, about 3-4 minutes.
Step 6: Fold in crumbled bacon.
Step 7: Top with sliced green onion and serve immediately.
Chef's Tip: Remove eggs from heat while they're still slightly wet — they'll continue cooking from residual heat.
Serve with Toast and fresh fruit.
Layered parfaits of creamy Greek yogurt, fresh strawberries, and crunchy granola — a light and healthy start.
1 lb Red Ripe Strawberries, sliced
4 Chobani Greek Yogurt cups
1 bag Aurora Granola
2 tbsp honey
Step 1: Hull and slice strawberries.
Step 2: In each of 4 glasses or mason jars, add a layer of yogurt on the bottom.
Step 3: Add a layer of sliced strawberries.
Step 4: Add a layer of granola.
Step 5: Repeat the layers one more time.
Step 6: Drizzle with honey.
Step 7: Serve immediately, or refrigerate up to 2 hours. Add granola just before serving for best crunch.
Chef's Tip: Make these the night before in mason jars for a grab-and-go Easter morning breakfast.
Serve with A cup of coffee or orange juice.
A fluffy omelet filled with savory ham, tender asparagus tips, and tangy goat cheese.
2 Hatfield Ham Steaks, diced
4 Grade A Large Eggs
4 spears fresh asparagus, chopped
2 oz Montchevre Goat Cheese Log
1 tbsp butter
1 tbsp milk
Salt and pepper to taste
Step 1: Dice ham into small pieces. Chop asparagus into 1/2-inch pieces.
Step 2: Whisk eggs with milk, salt, and pepper.
Step 3: Melt butter in a nonstick skillet over medium heat.
Step 4: Saute asparagus and ham for 2-3 minutes until asparagus is tender-crisp.
Step 5: Pour egg mixture into the skillet.
Step 6: Cook without stirring for 2 minutes until edges begin to set.
Step 7: Gently lift edges to let uncooked egg flow underneath.
Step 8: When eggs are mostly set, crumble goat cheese over one half.
Step 9: Fold the other half over the filling.
Step 10: Cook 1 more minute until cheese softens. Slide onto a plate and serve.
Chef's Tip: Keep the heat at medium — high heat makes rubbery omelets.
Serve with Toast and fresh fruit.
Tender-crisp asparagus spears roasted with olive oil and topped with lemon zest and freshly grated Parmesan.
1 lb fresh asparagus
1 lemon
2 tbsp 4C Parmesan Cheese
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees F.
Step 2: Trim woody ends from asparagus spears.
Step 3: Arrange on a baking sheet in a single layer.
Step 4: Drizzle with olive oil and season with salt and pepper. Toss to coat.
Step 5: Roast for 12-15 minutes until tender-crisp and tips are slightly charred.
Step 6: Remove from oven and squeeze fresh lemon juice over the top.
Step 7: Sprinkle with Parmesan cheese and lemon zest.
Step 8: Serve immediately.
Chef's Tip: Choose thick spears for roasting — thin ones can overcook quickly.
Serve with Easter ham or roasted chicken.
Classic creamy deviled eggs with a Southern twist of tangy mustard and a dusting of paprika.
12 Grade A Large Eggs
1/4 cup Hellmann's Mayonnaise
2 tsp French's Yellow Mustard
1 tsp apple cider vinegar
1/2 tsp paprika
Fresh chives for garnish
Salt and pepper to taste
Step 1: Place eggs in a pot and cover with cold water by 1 inch.
Step 2: Bring to a boil, remove from heat, cover, and let sit 12 minutes.
Step 3: Transfer to an ice bath for 10 minutes. Peel.
Step 4: Slice eggs in half lengthwise and remove yolks to a bowl.
Step 5: Mash yolks with a fork until smooth.
Step 6: Mix in mayonnaise, mustard, apple cider vinegar, salt, and pepper until creamy.
Step 7: Pipe or spoon filling back into the egg white halves.
Step 8: Sprinkle with paprika and garnish with fresh chives.
Step 9: Refrigerate until ready to serve.
Chef's Tip: For the smoothest filling, press yolks through a fine-mesh sieve before mixing.
Save by using Grade A Large Eggs at 2/$4 and Serve with As part of your Easter spread.
Tender sweet potatoes baked in a buttery maple glaze with crunchy toasted pecans — an Easter dinner classic.
3 lb Bowl & Basket Sweet Potatoes, cubed
4 tbsp Cabot Butter
1/4 cup Log Cabin Syrup
1/2 cup Diamond Chopped Pecans
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Salt to taste
Step 1: Preheat oven to 375 degrees F.
Step 2: Peel sweet potatoes and cut into 1-inch chunks.
Step 3: Arrange in a greased 9x13 baking dish.
Step 4: Melt butter in a small saucepan. Stir in maple syrup, brown sugar, cinnamon, nutmeg, and a pinch of salt.
Step 5: Pour maple butter mixture over the sweet potatoes and toss to coat.
Step 6: Cover with foil and bake for 35 minutes.
Step 7: Remove foil, scatter pecans on top, and bake 15-20 minutes more until sweet potatoes are tender and glaze is caramelized.
Step 8: Serve warm.
Chef's Tip: Cut sweet potatoes evenly so they cook at the same rate.
Serve with Easter ham or roasted chicken.
Buttery, silky smooth mashed potatoes with roasted garlic and sour cream — the perfect side for any Easter main course.
3 lb Bowl & Basket Russet Potatoes
4 tbsp Cabot Butter
1/2 cup Bowl & Basket Sour Cream
1/3 cup milk
4 cloves garlic, minced
Salt and pepper to taste
Step 1: Peel potatoes and cut into 1-inch chunks.
Step 2: Place in a large pot, cover with cold salted water, and bring to a boil.
Step 3: Cook for 15-20 minutes until fork-tender. Drain well.
Step 4: While potatoes cook, melt butter in a small saucepan over medium heat. Add garlic and cook for 2 minutes until fragrant.
Step 5: Mash potatoes with a potato masher or ricer.
Step 6: Stir in garlic butter, sour cream, and milk until smooth and creamy.
Step 7: Season with salt and pepper.
Step 8: Serve immediately with an extra pat of butter on top.
Chef's Tip: For the fluffiest potatoes, use a potato ricer instead of a masher.
Serve with Roast beef, ham, or chicken.
A bright and crunchy coleslaw with fresh pineapple chunks, shredded carrots, and a creamy dressing.
1/2 Golden Pineapple, diced
8 oz bagged carrots, shredded
3 tbsp Hellmann's Mayonnaise
1/2 head cabbage, shredded
1 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper to taste
Step 1: Core pineapple and dice into small chunks.
Step 2: Shred cabbage and carrots (or use a box grater for the carrots).
Step 3: In a large bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and pepper.
Step 4: Add cabbage, carrots, and pineapple.
Step 5: Toss everything together until well coated.
Step 6: Refrigerate for at least 15 minutes before serving to let flavors meld.
Chef's Tip: This slaw gets better as it sits — make it a few hours ahead for the best flavor.
Serve with Pulled pork sandwiches or BBQ chicken.
Toasted sourdough topped with garlicky sauteed shrimp, fresh tomatoes, and basil — an elegant spring appetizer.
1/2 lb Bowl & Basket Raw Shrimp
1 pint Bowl & Basket Grape Tomatoes, diced
3 oz fresh basil, chopped
8 slices Bowl & Basket Sourdough Bread
3 cloves garlic, minced
3 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F.
Step 2: Slice sourdough bread into 1/2-inch thick pieces. Brush with 1 tablespoon olive oil.
Step 3: Toast bread in the oven for 5-7 minutes until golden.
Step 4: While bread toasts, heat remaining olive oil in a skillet over medium-high heat.
Step 5: Season shrimp with salt and pepper. Saute with half the garlic for 2-3 minutes until pink.
Step 6: Dice grape tomatoes and mix with remaining garlic, chopped basil, balsamic vinegar, salt, and pepper.
Step 7: Top each toast with the tomato mixture and a few shrimp.
Step 8: Serve immediately.
Chef's Tip: Dice the shrimp smaller for easier topping, or leave whole for a more dramatic presentation.
Serve with A glass of white wine.
Savory mushroom caps filled with a seasoned Italian sausage and cheese mixture, baked until golden.
10 oz Bowl & Basket Whole Mushrooms
1/2 lb Hatfield Italian Sausage
1/2 cup Crystal Farms Shredded Cheese
2 tbsp Italian breadcrumbs
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 375 degrees F. Line a baking sheet with foil.
Step 2: Remove stems from mushrooms and finely chop the stems.
Step 3: Remove sausage from casings. Cook in a skillet over medium heat, breaking into small crumbles, until browned.
Step 4: Add chopped mushroom stems and garlic. Cook 2 minutes.
Step 5: Remove from heat. Stir in breadcrumbs and half the cheese.
Step 6: Brush mushroom caps with olive oil and season with salt.
Step 7: Fill each cap generously with the sausage mixture.
Step 8: Top with remaining cheese.
Step 9: Bake for 18-20 minutes until mushrooms are tender and cheese is melted.
Step 10: Serve warm.
Chef's Tip: Choose large, evenly-sized mushroom caps for the best presentation.
Serve with As a starter before your Easter dinner.
Perfectly poached jumbo shrimp served chilled with a tangy homemade cocktail sauce — a timeless appetizer.
1 lb Bowl & Basket Raw Shrimp
2 lemons
1/2 cup ketchup
2 tbsp prepared horseradish
1 tsp Worcestershire sauce
1 bay leaf
Salt to taste
Step 1: Fill a large pot with water. Add juice of 1 lemon, bay leaf, and salt. Bring to a boil.
Step 2: Add shrimp and cook for 2-3 minutes until pink and curled.
Step 3: Immediately transfer shrimp to an ice bath to stop cooking.
Step 4: Mix ketchup, horseradish, Worcestershire, and juice of remaining lemon for the cocktail sauce.
Step 5: Drain and peel shrimp, leaving tails on.
Step 6: Arrange shrimp around the rim of a bowl or platter with cocktail sauce in the center.
Step 7: Garnish with lemon wedges and serve cold.
Chef's Tip: Don't overcook the shrimp — they should be just pink and firm. Overcooked shrimp get rubbery.
Serve with Lemon wedges and crackers.
Tender cinnamon-spiced apples topped with a buttery brown sugar oat crumble, baked until bubbly.
4-5 apples from Bowl & Basket Bagged Apples, sliced
1 cup Quaker Oats
1/2 cup Bowl & Basket Brown Sugar
6 tbsp Cabot Butter, cold and cubed
1/2 cup all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp lemon juice
Vanilla ice cream for serving
Step 1: Preheat oven to 350 degrees F. Grease an 8x8 or 9x9 baking dish.
Step 2: Peel, core, and slice apples into thin wedges.
Step 3: Toss apples with 2 tablespoons brown sugar, half the cinnamon, nutmeg, and lemon juice.
Step 4: Spread apples in the baking dish.
Step 5: In a bowl, mix oats, flour, remaining brown sugar, and remaining cinnamon.
Step 6: Cut cold butter into small pieces and work into the oat mixture until crumbly.
Step 7: Spread oat topping evenly over the apples.
Step 8: Bake for 45-50 minutes until topping is golden and apples are bubbly.
Step 9: Let cool 10 minutes. Serve warm with vanilla ice cream.
Chef's Tip: Use a mix of sweet and tart apple varieties for the best flavor.
Serve with A scoop of vanilla ice cream or whipped cream.
A retro classic with caramelized pineapple rings and maraschino cherries over a moist golden cake.
1 Golden Pineapple, sliced into rings
1 box Duncan Hines Classic Yellow Cake Mix
4 tbsp Bowl & Basket Butter, melted
1/3 cup Bowl & Basket Brown Sugar
Maraschino cherries
3 eggs
1/3 cup vegetable oil
1 cup water
Step 1: Preheat oven to 350 degrees F.
Step 2: Pour melted butter into a 10-inch round cake pan or cast-iron skillet.
Step 3: Sprinkle brown sugar evenly over the butter.
Step 4: Slice fresh pineapple into rings and arrange in a single layer over the brown sugar.
Step 5: Place a cherry in the center of each pineapple ring.
Step 6: Prepare cake mix according to package directions with eggs, oil, and water.
Step 7: Pour batter carefully over the pineapple arrangement.
Step 8: Bake for 45-50 minutes until a toothpick comes out clean.
Step 9: Let cool in pan for 5 minutes, then invert onto a serving plate.
Step 10: Serve warm or at room temperature.
Chef's Tip: Let the cake cool in the pan for exactly 5 minutes — too long and the topping will stick.
Save by using Duncan Hines Cake Mix at just 99¢ with coupon and Serve with Whipped cream or vanilla ice cream.
Thick, chewy cookie bars loaded with chocolate chips — easier than individual cookies and just as delicious.
12 oz Nestle Toll House Morsels
2.25 cups Bowl & Basket Flour
3/4 cup Bowl & Basket Cane Sugar
2 Grade A Large Eggs
1 cup Bowl & Basket Butter, softened
3/4 cup brown sugar, packed
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
Step 1: Preheat oven to 375 degrees F. Grease a 9x13 baking pan.
Step 2: Cream softened butter with sugar and brown sugar until fluffy.
Step 3: Beat in eggs and vanilla extract.
Step 4: In a separate bowl, whisk flour, baking soda, and salt.
Step 5: Gradually mix dry ingredients into the wet mixture until just combined.
Step 6: Fold in chocolate chips.
Step 7: Press dough evenly into the prepared baking pan.
Step 8: Bake for 22-25 minutes until golden on top but still slightly soft in the center.
Step 9: Let cool completely in the pan before cutting into bars.
Chef's Tip: Slightly underbake for gooey, fudgy bars — the center will set as it cools.
Save by using Toll House Morsels at $4.99 and Serve with A cold glass of milk.
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