SHRIMP WITH HONEY CITRUS GINGER MARINADE Chicken of the Sea 8 ounces 31/40 count cooked shrimp ¼ cup honey 1 tablespoon freshly squeezed lemon juice 1 teaspoon minced lemon zest 1 teaspoon minced fresh ginger Salt and pepper to taste Lemon wedges, for garnish Place shrimp in a large bowl. In a separate small bowl, whisk together honey, lemon juice and zest, and ginger. Season to taste with salt and pepper. Pour marinade over shrimp and gently toss. Keep chilled until ready to serve. Serve chilled. Garnish with cracked black pepper and lemon wedges. Makes 2-4 servings.
POP RASTELLI’S ITALIAN MEATBALLS Rastelli Foods 2½ pounds 85/15 Kirkland Signature™ organic ground beef ½ cup minced onion 2 tablespoons minced garlic 3 eggs 2 ounces Parmesan cheese, grated ¼ cup chopped parsley ¾ cup breadcrumbs ½ cup plus 2 tablespoons milk 1 ½ teaspoons salt ¾ teaspoon pepper 2 tablespoons water Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper. In the bowl of a stand mixer with paddle attachment, add beef, onion, garlic, eggs, cheese and parsley. Mix to combine at medium speed. In a separate small bowl, mix the remaining ingredients. Let rest until breadcrumbs have dissolved in liquid. Add bread mixture to meat mixture; mix on medium speed for about 2 minutes, or until fully incorporated. Using a 4-ounce scoop, create 12 equal meatballs. Place on sheet, leaving 1 inch between balls. Bake for 25-30 minutes. Using a food thermometer, make sure the center of the meat reaches an internal temperature of 165 F. Makes 6-12 servings. Adapted from original recipe, courtesy of Rastelli Foods.
5/18/17 1:02 PM