Holiday (and every day)
Recipes from a few of your favorite Costco regional suppliers
Caprese Dry-Cured Bacon Wrap
BelGioioso Cheese/Fletcher’s Fine Foods/Mission Foods
4-5 slices Fletcher’s Dry
Cook bacon to desired crispness.
2 tablespoons cream
cheese, at room
1 10-inch Mission ;our
Spread cream cheese over the tortilla. Place hot, crisp
bacon over half the surface and cover the bacon with
mozzarella slices. Top with tomatoes and basil.
Drizzle with oil and sprinkle with oregano.
2 ounces thinly sliced fresh
Roll up the tortilla ;rmly and carefully. Cut o;
excess. Wrap the roll tightly in plastic wrap.
Refrigerate for a couple of hours.
;⁄; cup ;nely diced
To serve, cut into 1-inch slices on the bias.
Makes 8 slices.
6 or so basil leaves,
stacked, rolled tightly
and cut crosswise into
1 teaspoon extra virgin
¼ teaspoon dried oregano,
or to taste
Organic Quinoa and
Black Bean Salad
1 cup TruRoots
1¾ cups water
2 tablespoons olive oil,
In a saucepan, combine quinoa, water and 1 tablespoon oil. Bring to a boil and simmer on low heat
for 20 minutes. Cover and let stand for 5 minutes.
Flu; quinoa with a fork and let cool to room temperature.
2 teaspoons grated lime zest
2 tablespoons fresh
In a small bowl, whisk together lime zest, lime juice
and 1 tablespoon oil.
1 (15-ounce) can
black beans, rinsed
Transfer the quinoa to a bowl. Add beans, bell pep-
per, cucumber, tomato and chopped cilantro. Drizzle
with the lime mixture and toss gently.
¼ cup diced red bell pepper
¼ cup diced cucumber
1 Roma tomato, chopped
¼ cup chopped fresh
cilantro, plus additional
leaves for garnish
Top with cilantro leaves and serve warm or chilled.
Makes 4 servings.