Douglas Perfect Peach Daiquiri Pillsbury Flaky
Juicy peaches, fireworks and the sound of laughter— Croissants*
it’s hard to imagine a better Fourth. Make sure you
4 cups sliced ripe Douglas Fruit Washington peaches have fresh, flaky,
1 cup rum buttery croissants,
available in Costco
1/3 cup brown sugar Bakeries by the
1/3 cup sweetened key lime juice dozen, for the
2+ cups ice Fourth. Did you
1/2 pint cream, whipped know they can be
frozen and still
Put peaches, rum, brown sugar and lime juice in a blender. retain their original flavor and texture? To freeze, wrap
Top with ice. Blend
3 minutes. Add more ice as space each croissant in stretch wrap and then in aluminum foil.
allows and reblend for desired consistency. Pour into clear Before serving, heat your oven to 375°F. Place croissants
glasses and top with whipped cream. Garnish with a peach on a baking sheet and bake 12 minutes.
sliver and serve with a straw. Makes
6-8 servings. *Brands may vary by region; substitute a similar product.
Costco’s Apple & Eve Ruby Red Vinaigrette
Ruby Red Grapefruit juice comes from “Rio Reds,” a native
grapefruit found only in the Rio Grande River Valley of
Texas. It is naturally sweet, loaded with 130 percent of your
daily vitamin C requirement and made without any artificial
flavors or preservatives.
1/2 cup Apple & Eve Ruby Red Cocktail
4 teaspoons fresh lime juice
1/2 teaspoon finely grated peeled fresh ginger
2 tablespoons vegetable oil
Salt and pepper to taste
Whisk together all ingredients.
COSTCO SUGGESTS FOR THE SALAD:
1 pink or red grapefruit, peeled, pith removed
1 white grapefruit, peeled, pith removed
2 firm-ripe avocados, pitted and peeled
1 teaspoon fresh lime juice
Salt and pepper
4 cups baby spinach ( 4 ounces)
1/2 cup pine nuts, lightly toasted and coarsely chopped
Cut grapefruit segments away from membranes. Halve
enough segments to measure 3 cups. Cut avocados
lengthwise into 1/4-inch-thick slices. Drizzle with lime
juice and season with salt and pepper. Toss together
spinach, grapefruit and half of vinaigrette with salt and
pepper to taste. Arrange on plates and top with avocado.
Spoon remaining vinaigrette over salad and sprinkle with
nuts. Cooked shrimp may be added. Makes 8 servings.
