Grilled Ham
and Cheese
Sandwiches
Buttermilk
Pancakes
with Fresh Cherries
and Honey Butter
30
Grilled Pork
Chops with
Caramelized Plum
Vinaigrette and
Green Beans
with Apricots
15
10
mins
mins
15
8
$9.27
mins
mins
25
4
$9.78
mins
mins
20
4
$8.95
Prep
Cook
Makes
Total
Prep
Cook
Serves
Total
Prep
Cook
Serves
Total
Our $9.27 cost is valid from 6/1/16 through 6/28/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis.
Our $9.78 cost is valid from 6/1/16 through 6/28/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis.
Our $8.95 cost is valid from 6/1/16 through 6/28/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis.
Make-ahead
Honey butter can be made up to 3 days ahead, covered and refrigerated. Bring to
room temperature before using.
Make-ahead
Sandwiches are best served immediately.
Make-ahead
Vinaigrette can be made up to 2 hours ahead, covered at room temperature.
Ingredients
Ingredients
Ingredients
12 oz. red cherries, halved, pitted
2 1/2 tsp. baking powder
1/3 cup Winn-Dixie olive oil
2 tbs. Creole mustard
1/2 cup Winn-Dixie sugar, divided
3/4 tsp. baking soda
1 garlic clove
6 slices Virginia ham (4 oz.)
4 tbs. Winn-Dixie olive oil, divided,
plus more for brushing
1 tbs. fresh lemon juice
2 1/2 cups Winn-Dixie buttermilk
1 large sprig rosemary
10 tbs. Winn-Dixie unsalted butter, 4
tbs. melted and 6 tbs. softened, plus
more for griddle
2 large Winn-Dixie eggs, separated
4 apricots, halved, pitted
4 oz. Winn-Dixie mozzarella cheese,
grated (2 cups)
1 lb. plums (about 3 large or 5 small),
pitted, cut into wedges
4 oz. Winn-Dixie sharp cheddar
cheese, grated (2 cups)
1/3 cup red wine vinegar
2 tbs. Winn-Dixie honey
3/4 tsp. Winn-Dixie pure vanilla
extract
2 1/2 cups unbleached
all-purpose flour, sifted
Instructions
1.
In a medium bowl, toss cherries, 3 tbs. sugar, and lemon juice until coated.
Set aside, stirring often, for 30 minutes, or until juices form.
2. Meanwhile, in a small bowl, using an electric mixer, beat 6 tbs. softened
butter, honey, and a pinch of salt for 3 minutes, or until fluffy.
3. In a large bowl, whisk remaining sugar, flour, baking powder, baking
soda, and 1/2 tsp. salt to blend. In a medium bowl, whisk buttermilk, 4 tbs.
melted butter, yolks, and vanilla to blend. Whisk buttermilk mixture into
flour mixture until blended and some lumps remain. In another medium
bowl, whisk egg whites until stiff peaks form, and then fold into batter.
4. Preheat a griddle pan over medium-low heat. Melt some butter over
griddle. Working in batches and using about 2/3 cup of batter for each
pancake, ladle batter onto griddle and cook, adjusting heat as needed,
for about 2 minutes per side, or until golden and cooked through.
5. Serve pancakes with honey butter and cherries.
1/2 red onion, cut into 1/2-in.-thick
rounds
1 French loaf, halved crosswise
1 1/2 cups baby spinach leaves
Instructions
1. Preheat grill over medium heat. In a small saucepan, combine oil, garlic, and
for about 8 minutes, or until grill marks form and onions soften. Grill apricots,
cut side down, for about 6 minutes, or until grill marks form and flesh softens.
Transfer onions and apricots to a cutting board. Coarsely chop onions and
slice apricots into wedges.
3. Using a serrated knife, halve bread pieces horizontally. Brush cut sides of
bread with 2 tbs. rosemary oil and season with salt and pepper. Grill bread, cut
side down, rotating but not turning over, for about 3 minutes, or until golden.
Remove from grill and turn off 1 burner.
4. Stir mustard into remaining rosemary oil and brush over bread bottoms. Top
with ham, onions, and apricots. Scatter cheeses over bread tops.
5. Place bread over unlit side of grill. Close hood and cook for about 6 minutes,
or until cheeses melt and bread is toasty. Transfer to a cutting board. Scatter
spinach over bread bottoms. Cover with bread tops, cheese side down.
6. Using a serrated knife, cut sandwiches in half and serve.
4 bone-in pork chops
(about 8 oz. each)
8 oz. green beans, trimmed
Instructions
1.
Preheat grill for medium-high heat.
2.
In a medium heavy frying pan over medium-high heat, heat 1 tsp. oil. Add plums
and cook, stirring frequently, for about 5 minutes, or until they soften and brown
in spots. Stir in vinegar and sugar. Simmer for about 1 minute, or until mixture is
thick and bubbly. Remove from heat and stir in 3 tbs. oil, 1/2 tsp. freshly ground
black pepper, and 1/2 tsp. salt. Set vinaigrette aside.
3.
Coat pork with 1 tsp. oil and season with salt and pepper. Grill pork for about
3 minutes per side, or until grill marks form and center of pork is barely pink.
Transfer to a platter to rest for 5 minutes.
4.
Lightly coat green beans with remaining 1 tsp. oil and season with salt and
pepper. Grill green beans, turning as needed, for about 5 minutes, or until evenly
charred and crisp-tender.
5.
Divide pork and green beans among 4 plates. Top with vinaigrette and serve.
rosemary and heat on grill for about 5 minutes, or until fragrant. Remove from
heat and season with salt and pepper.
2. Coat apricots and onions with 2 tbs. rosemary oil. Grill onions, flipping once,
2 tbs. brown sugar
Barbecued
Chicken with
$
Quick-Pickled
Peaches
20
mins
mins
15
4
$9.78
Prep
Cook
Serves
Total
$
Helping you eat well for less
Our $9.78 cost is valid from 6/1/16 through 6/28/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis.
Make-ahead
Pickled peaches can be made up to 1 day ahead, covered and refrigerated.
Ingredients
2 firm but ripe yellow peaches, pitted,
thinly sliced (12 oz. total)
1 tsp. each brown sugar, ground
mustard
1/2 red onion (4 oz.), thinly sliced
6 Springer Mountain Farms®
chicken thighs (about 2 3/4 lb.)
1/4 cup Winn-Dixie white wine vinegar
2 tsp. Winn-Dixie granulated sugar
2 tsp. Winn-Dixie paprika
3 tbs. Winn-Dixie olive oil, divided
3 oz. mixed baby greens
Instructions
1. Preheat a covered grill over medium heat. For a gas grill: Before grilling
chicken, turn burners for half of grill to low and keep other burners on medium
heat. For a charcoal grill: Before grilling chicken, bank most hot coals to 1 side
of grill and spread remaining hot coals in an even layer over other half.
Items commonly found in the pantry such as salt, pepper, vinegar, oil
and butter are not included in the total cost of each recipe. All other
ingredients are calculated based on the portion used in the recipe.
However, we know some recipes may call for items not commonly used,
so the full price of those unique items will be added to the recipe
cost – and we’ll still keep it under $10!
Summer is here, which means stone fruit, in all of its glorious
varieties, is in season. Cherries, plums, apricots, peaches, and
the list goes on! I could weave stone fruit into just about every
meal during summer – sweet and savory dishes. How about
serving vibrant fresh cherries atop a buttermilk pancake stack
or adding a little sweetness and tang to your grilled ham and
cheese sandwich with grilled apricots? Check out four all-new
recipes inside and get inspired to cook with delicious and juicy
stone fruit this summer!
- Curtis
2. Meanwhile, in a medium bowl, toss peaches, onions, vinegar, granulated
10
10
Chef
Curtis Stone
Featuring:
Stone Fruit
sugar, and 1/2 tsp. salt. Set aside for 15 minutes, tossing often.
3. In a small bowl, mix paprika, brown sugar, mustard, 1 tsp. salt, and 1 tsp.
pepper. Coat chicken with 1 tbs. oil and spice mixture. Place chicken skin side
up on cooler side of grill. Cover and cook, rotating, for 20 minutes, or until
an instant read thermometer inserted into center of chicken registers 165°F.
Place chicken skin side down on hotter side of grill. Cook, rotating to prevent
flare-ups, for 3 minutes, or until skin is crisp. Transfer to 4 plates.
4. Divide greens among plates. Strain pickling liquid from peaches and onions.
For more FREE recipes visit
winndixie.com/cookingwithcurtis
Scatter pickled peaches and onions over greens. Pour 3 tbs. pickling liquid into
a small bowl, whisk in remaining 2 tbs. oil, and season with salt and pepper.
Drizzle over salad and serve.
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