White Pizza
with Mustard Greens
and Mushrooms
Prep
45
mins
Cook
Serves
Total
25
4
$9.40
mins
Winter Greens
Helping you eat well for less
Our $9.40 cost is valid from 12/30/15 through 1/26/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis
Make-ahead
Ricotta mixture can be made up to 1 day ahead, covered and refrigerated.
Greens can be cooked up to 4 hours ahead, cooled, covered, and refrigerated.
Ingredients
3/4 cup lukewarm water (110°F to
115°F)
1 1/4 tsp instant yeast
1/4 cup olive oil, divided
2 cups Winn-Dixie all-purpose flour,
plus more for dusting
2 tbs finely chopped shallots
2 garlic cloves, sliced
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!
3/4 cup heavy cream
3 oz. Winn-Dixie whole milk ricotta
8 oz. Winn-Dixie mozzarella cheese,
shredded
4 oz. button mushrooms, thickly sliced
2 tbs extra-virgin olive oil, for drizzling
Winn-Dixie crushed red pepper flakes,
for serving (optional)
1 bunch mustard greens, stems
removed, leaves coarsely chopped
(about 8 oz. of leaves)
Instructions
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winndixie.com/cookingwithcurtis
Black-Eyed
Peas and
Greens Soup
Chicken
and Collard
Greens Gratin
Collard Green
Rolls
1. In a large bowl, whisk warm water and yeast. Let stand 5 minutes, or until
foamy. Stir in 2 tsp of olive oil, then mix in 1 cup of flour and 1 tsp of salt.
Gradually stir in remaining 1 cup of flour, or as much remaining flour as
needed to make a stiff dough that can no longer be stirred. Turn dough out
onto a floured work surface. Knead, adding flour as necessary, until dough
is smooth and elastic but still tacky, about 8 minutes. Shape dough into a
ball and place it on a floured baking sheet. Dust with flour and cover loosely
with plastic wrap. Let rise at room temperature for about 30 minutes, or until
doubled in size.
2. Meanwhile, position rack in bottom of oven and preheat oven to 500°F.
3. Heat a large sauté pan over medium heat. Add remaining olive oil, shallots,
and garlic and cook for about 1 minute. Working in batches, add mustard
greens and cook for about 4 minutes, or until wilted. Sprinkle with salt and
pepper and transfer to a plate lined with paper towels to drain.
4. In a small bowl, whisk cream and ricotta until smooth. Season with salt
and pepper.
White Pizza
Proudly serving the southeast since 1925
Chef Curtis Stone
5. Turn a 13x9-in baking sheet upside side down and lightly dust with flour.
Transfer dough to baking sheet. Using a rolling pin, roll dough until it covers
entire baking sheet. Spread ricotta mixture over dough. Top with mozzarella,
then greens and mushrooms. Bake for about 20 minutes, or until crust is crisp
and cheese is golden. Drizzle pizza with extra-virgin olive oil, slice, and serve.
Sprinkle with red pepper flakes, if desired.
with Mustard Greens
and Mushrooms
For more FREE recipes visit
winndixie.com/cookingwithcurtis
DISPLAY 12/30/15-1/26/16
WD_ENG
exclusively at
and Collard
Greens Gratin
Greens Soup
Prep
Cook
Serves
Total
Prep
10
2:15
4
$9.40
mins
mins
hours
Collard
Green
Chicken
Black-Eyed
Peas and
10
Rolls
Cook
Serves
Total
Prep
25
4
$8.80
mins
mins
15
Cook
Serves
Total
30
4
$9.75
mins
Our $9.40 cost is valid from 12/30/15 through 1/26/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis
Our $8.80 cost is valid from 12/30/15 through 1/26/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis
Our $9.75 cost is valid from 12/30/15 through 1/26/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis
Make-ahead
Soup can be made up to 2 days ahead, covered and refrigerated.
Rewarm over low heat before serving.
Make-ahead
Chicken-greens mixture can be made up to 1 day ahead, covered and
refrigerated. To rewarm, cover baking dish with foil and bake at 350°F for about
20 minutes, or until hot, then top with breadcrumb mixture and broil as directed.
Make-ahead
Brown rice and dipping sauce can be made up to 1 day ahead, covered
separately and refrigerated. Rolls can be formed up to 12 hours ahead,
placed seam side down, covered, and refrigerated.
Ingredients
1 lb boneless country pork ribs,
trimmed of excess fat, cut into
1-in chunks
1/4 cup olive oil, divided
1 white onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp Winn-Dixie crushed red pepper
flakes
Ingredients
1/4 cup cider vinegar
1 tbs dark brown sugar
6 oz. Winn-Dixie dried black-eyed
peas, rinsed
2 bunches green kale, (about 1 lb),
stems removed, leaves coarsely
chopped
1 1/2 lb boneless, skinless chicken
thighs, trimmed, cut into large bite-size
pieces
3 tbs olive oil, divided
3/4 cup finely chopped onion
2 garlic cloves, finely chopped
Ingredients
1/4 cup dry white wine
Dipping Sauce:
Collard Green Rolls:
2 tbs Winn-Dixie all-purpose flour
1/3 cup soy sauce
3/4 cup short-grain brown rice
1 1/2 cups whole milk
2 tbs granulated sugar
6 collard green leaves
1/3 cup panko (Japanese dried bread
crumbs)
2 garlic cloves, very finely chopped
1 carrot, peeled, cut into
matchstick-sized strips
1/3 cup finely grated Parmesan cheese
1 bunch collard greens (about 8 oz.),
stems removed, leaves roughly chopped
1 green onion, finely chopped
1 tbs finely chopped fresh ginger
1 tbs fresh lime juice
2 cups mixed baby greens
3/4 cup loosely packed fresh basil
leaves
Instructions
Instructions
3/4 cup loosely packed fresh mint
leaves
1. Season pork generously with salt and pepper. Heat a large heavy pot over
1. Preheat broiler.
1/4 cup salted roasted peanuts,
finely chopped
medium-high heat until hot. Add 2 tbs of oil and pork and cook, turning
occasionally, for about 6 minutes, or until browned all over. Using a slotted
spoon, transfer pork to a plate.
2. To pot, add remaining 2 tbs of oil, onions, garlic, and red pepper flakes. Reduce
heat to medium and cook, stirring often, for about 5 minutes, or until onions
soften. Add vinegar, sugar, 1 tsp of salt, and 10 cups of water and bring to a
simmer. Return pork and any of its accumulated juices to pot. Reduce heat
to low, cover, and simmer for 15 minutes. Stir in black-eyed peas, cover, and
simmer for 1 hour, or until peas have softened slightly.
3. Working in batches, add kale, letting each addition wilt before adding next.
Cover and simmer for about 45 minutes, or until pork and beans are tender.
4. Season soup with salt and pepper. Ladle into bowls and serve.
2. Season chicken with salt and pepper. Heat a large nonstick skillet over
medium-high heat. Add 1 tbs of oil and chicken and cook, turning chicken
occasionally, for about 8 minutes, or until golden. Transfer chicken to a bowl. 3. Reduce heat to medium and add 1 tbs of oil to skillet. Add onion and garlic and
sauté for about 2 minutes, or until onion begins to soften. Add greens and cook
for about 3 minutes, or until wilted. Add wine and simmer for about 30 seconds, or
until it evaporates. Sprinkle flour over and stir to blend. Gradually stir in half of milk
and bring to a simmer. Add remaining milk and return to a simmer. Simmer gently,
stirring, for about 3 minutes, or until sauce thickens slightly. 4. Stir chicken, with any accumulated juices, into greens mixture and cook for about
3 minutes, or until chicken and greens are warmed through. Season with salt and
pepper. Transfer mixture to an 8-in baking dish or gratin dish. 5. In a medium bowl, mix panko, Parmesan, and remaining 1 tbs of oil, then sprinkle
crumb mixture over casserole. Broil, uncovered, watching closely, for 2 to 3
minutes, or until crumb mixture is golden.
Instructions
To make dipping sauce:
1. In a small bowl, whisk soy sauce, sugar, garlic, green onion, ginger, and
lime juice. Set aside.
To make collard green rolls and serve:
2. In a large saucepan of boiling salted water, add rice and reduce heat to
a simmer. Simmer rice for about 30 minutes, or until tender. Drain rice
well, season with salt, and return to pot. Cover and set aside to steam for
10 minutes.
3. Lay out collard green leaves on a cutting board. Cut along both sides of stem
to cut each leaf in half. Lay collard leaves on cutting board with dark green
side facing down. Place 1 heaped tbs of rice onto bottom half of each leaf.
Place carrot strips, mixed greens, basil, mint, and peanuts above rice. Roll
leaves into cone shapes.
4. Serve rolls immediately with dipping sauce.