Café NewStar Citrus
Spinach Salad
2 teaspoons white wine vinegar
2 tablespoons freshly squeezed lemon juice
2/3 cup freshly squeezed orange juice
3/8 cup olive oil
Approx. 20 ounces Café NewStar
Young & Tender spinach*
22 large oranges, peeled, pith removed
and sectioned
2/3 cup thinly sliced red onion
Coarsely ground black pepper
1 cup crumbled goat cheese (optional)
2/3 cup toasted pine nuts (optional)
Mercer Ranch Herbed Carrot Salad
In a small bowl, whisk together vinegar, lemon
juice, orange juice and olive oil. Place spinach, orange slices Mercer Ranch, of Prosser, Washington, takes advantage of
and red onion in a large salad bowl. Add dressing and toss the hot days and cool nights in southeastern Washington
gently until evenly coated. Add pepper to taste. Top with goat and Southern California to produce the best-tasting carrots.
cheese and pine nuts, if desired. Makes
8 servings. They are not only colorful and tasty but also loaded with
beta-carotene and fiber.
*Brands may vary by region; substitute a similar product.
Keystone Fruit
Sweet Onion Bisque
A big pot of onion soup is an
easy first course.
1/4 cup butter or margarine
3-4 pounds Mayan Sweet
onions, diced*
22 tablespoons flour
5 cups chicken stock
11 cup light cream or milk
Salt and pepper to taste
Melt butter over medium heat in
stockpot; add onions and cook
until soft, approximately 15-20
minutes. Stir in flour and then
add remaining ingredients. Bring
to a boil, stirring occasionally.
Makes 8-10 servings.
Options/Additions:
4 medium potatoes, diced;
15 ounces canned or frozen white corn; 1 pound
cooked shrimp or crabmeat.
*Brands may vary by region; substitute a similar product.
22 pounds Mercer Ranch baby carrots*
1/2 cup snipped fresh dill
1/2 cup minced fresh oregano
2 tablespoons minced fresh thyme
3/8 cup lemon juice
1/4 cup olive or vegetable oil
2 tablespoons sugar
2 teaspoons grated lemon peel
16 cups torn romaine lettuce
11. In a saucepan, bring 1 cup water to a boil; add the
carrots. Reduce heat, cover and simmer 5-6 minutes, or
until crisp-tender. Drain; cool slightly.
2. Meanwhile, in a bowl, combine the dill, oregano, thyme,
lemon juice, oil, sugar and lemon peel. Add carrots and
toss to coat. Cover and refrigerate.
3. Serve over romaine. Makes 8 servings.
Costco Tip: Also look for Mercer Ranch corn.*
*Brands may vary by region; substitute a similar product.
