uses Costco products
in her personal-chef
in Gig Harbor,
2-pound package Del Monte* fresh butternut squash (or 2 pounds butternut squash, peeled, seeded
and cut into 3/4-inch pieces)
3 tablespoons Kirkland Signature™
Extra Virgin Olive Oil
2 tablespoons honey
Salt and freshly ground
black pepper to taste
1 teaspoon salt
Freshly ground black pepper, to taste
6 ounces Earthbound Farm*
Organic Spring Mix
3/4 cup pomegranate seeds
3/4 cup Kirkland Signature
3/4 cup BelGioioso* Gorgonzola
or Rosenborg* Danish Blue
1/2 cup pomegranate juice
1 small shallot, minced
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 to 1/2 cup Kirkland Signature
Extra Virgin Olive Oil
approach to eating
ELLIE KRIEGER is host of Food
Network’s popular Healthy
Appetite. The Connection
asked Krieger for some start-of-the-year eating tips. Here’s
her sensible take on things
(and a favorite shrimp recipe).
Q: We tend to think that nutritious eating doesn’t taste good.
A: Not only can healthy food
taste good, I believe it should taste good! Just
say no to bland, boring food! I am a nutritionist, but I am a food lover first—pure sensual
pleasure is a must for me with what I eat.
Q: What’s our biggest nutritional downfall
(OK, our top three)?
A: We get caught in the trap of extremes:
either being “perfect,” where you won’t sit arm’s
distance from a piece of white bread, or you
give up completely and devour the entire bread
basket. The key is finding the balance where no
food is off limits, but you are eating in a
mindful, moderate way.
Second, we have come to settle for
quantity over quality. If we begin to value
the quality of the food we eat and slow
down to savor it, we wind up eating less but
Third, simply getting back to cooking
at home—whatever you choose to prepare—means you will be eating healthier
food in smarter portions.
Q: What’s the key to adopting a lifelong
healthy-eating plan, versus the latest diet?
A: I categorize foods as Usually, Sometimes
and Rarely. There is no such thing as Never! If
you eat the Usually foods (fruit, vegetables,
lean protein, healthy fats, low-fat dairy, beans,
nuts and whole grains) 80 percent of the time,
you are on the right track for a lifetime of eating well. C
Ellie Krieger’s latest cookbook, So Easy, is available at select Costco warehouses.
Recipe from So Easy
2 tablespoons olive oil
1 1/4 pounds large shrimp ( 20 to 25 per
pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes,
or more to taste
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper
3 cups cooked orzo pasta, preferably
Heat the oil in a large heavy skillet over
medium-high heat until hot but not smoking, then add the shrimp and cook, turning
over once, until just cooked through, about
2 minutes. Transfer with a slotted spoon to
a large bowl.
Add the garlic and red pepper flakes to the
oil remaining in the skillet and cook until
fragrant, about 30 seconds. Add the wine
and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and
basil, and season the sauce with salt and pepper. Return the shrimp to the pan and cook
just until heated through. Serve with the orzo. Makes 4 servings.
Nutritional breakdown per serving ( 1 cup shrimp mixture and 3/4 cup orzo): 380 calories, 10 g total
fat, 1. 5 g saturated fat, 5. 5 g monounsaturated fat, 2 g polyunsaturated fat, 35 g protein, 35 g carbs,
4 g fiber, 215 mg cholesterol, 490 mg sodium.
Preheat oven to 400°F. In a medium
mixing bowl, toss the squash with 3
tablespoons olive oil, honey, salt and
pepper. Transfer to a baking sheet and
roast squash for 15 minutes, until just
tender and slightly browned on edges.
To prepare the vinaigrette, place
pomegranate juice with shallot in small
nonreactive saucepan on stove. Bring
to a boil, then simmer until reduced
to about 1/4 cup. Whisk in red wine
vinegar, honey and olive oil. Season to
taste with salt and pepper.
To serve, place salad greens in a
large salad bowl and add the roasted
squash mixture, pomegranate seeds,
walnuts and crumbled blue cheese.
Spoon just enough vinaigrette over the
salad to moisten; toss well.
Makes 6 servings.
Brands may vary by region; substitute a
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products? Send it to us, and we’ll choose
the best to feature in The Connection.
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