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Neely’s Lemon Pasta Salad

Ingredients

  • Salt
  • 1 pound corkscrew pasta
  • 1 pound asparagus
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • 1/4 cup freshly chopped dill leaves
  • 1 cup frozen peas, defrosted
  • 7 ounces crumbled feta cheese

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

Grilled Jumbo Shrimp

Ingredients:

  • 2 1/2 pounds jumbo shrimp
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 1/2 shallot, diced
  • 3 tablespoons lemon juice
  • 1 teaspoon dried basil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt

Preparation:

Peel and de-vein shrimp and place in a resealable plastic bag. Mix remaining ingredients together and pour mixture pour over shrimp. Seal bag and allow to marinate for 2-4 hours. Preheat grill for medium-high heat. Remove shrimp for bag and discard marinade. Place shrimp of grill and allow to cook for 3 minutes on each side. Remove from heat and serve. Depending on the style of your grill it might be easier to thread these jumbo shrimp onto skewers before grilling. 

How to grill veggies

  1. Preheat your grill to medium heat.
  2. Wash, trim and cut all of your vegetables. Cut them in smaller pieces no more than a 1/2-inch thick for harder vegetables. They must be thin enough to cook all the way through on the grill. Small vegetables, like brussels sprouts, can be left whole.
  3. Unless you’re marinating the vegetables, which you can do simply by using an oil-based bottled dressing like Italian, you should brush the vegetables with oil before putting them on the grill. This is a good time to add salt, pepper and other seasonings, too.
  4. Skewer smaller vegetables or place them in a grilling basket. Try to keep harder vegetables and softer vegetables on separate skewers or baskets since they’ll have different cook times. Larger veggies can go directly on the grate.
  5. Turn them frequently and keep brushing them with extra oil or marinade to keep them moist while they’re cooking. 
  6. Cook times will vary depending on the size and texture of the vegetables. It can take between 5 and 20 minutes.
  7.  The vegetables are done when softened (not mushy). Remove them from the grill and serve as is or use them in other recipes.

Pick The Perfect Peach

•Look for fruit that feels heavy for its size, a sign of juiciness.

•Look for smooth unblemished skin.

•Fruit will continue to ripen after it’s picked.

•Ripe fruit should be soft enough to yield to the touch, but   not overly mushy.

•Ripe fruit will give off a delicate sweet aroma.

Deal Of The Day!

Deal Of The Day!

Great Sale On Fruits & Vegetables This Week!




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Check Out Our Seafood Recipe Of The Week!

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healthyalternative:

Stir-Fry Dinner!

Brown rice topped with a mix of chicken, onion, garlic, broccoli, red pepper, scallions, cashews, apricot, low sodium soy sauce, sesame oil, red pepper flakes, s&p. 

I was experimenting with the apricot but it was delicious! I would have added a little heat with Siracha but I’m all out. :(

(via ffoodd-deactivated20120802)