Vella's Market in Constantia, NY

 


        Vella's Market in Constantia, NY
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Our Favorite Recipes

Look each week for new quick and easy recipes to try.
Ingredients are available at Vella’s.

We’ve got the ingredients you NEED at a price you’ll LOVE!

CREAMY CARROTS & ONIONS

1 box (9 oz.) frozen pearl onions in cream sauce, thawed
6 oz. carrots, cut into sticks
1 cup chicken broth
1 tsp. lemon juice
1 tbsp. chopped fresh parsley

1. Cook pearl onions according to package directions; set aside.
2. In skillet over medium heat, cook carrots in broth 8 min. or until tender and broth is reduced to 1/4 cup.
3. Stir in onions and lemon juice. Cook 2 min. Stir in parsley. Serves: 6

PEPPERED BEER-BRAISED BRISKET

1 beef brisket (about 4 1/2 lbs.)
1 tbsp. peppercorn herb roasting rub
2 tbsp. vegetable oil
1 bottle (12 oz.) stout beer, like Guinness
1 can (5.5 oz.) apple juice
1 tbsp. apple cider vinegar
1 tsp. dried thyme
1 large onion, peeled and chopped
1 bay leaf
1/2 cup apple jelly
2 tbsp. Dijon mustard

1. Heat oven to 350°F. Season beef with 1 tablespoon peppercorn herb roasting rub. In Dutch oven over high heat, cook beef in oil 6 min., or until browned, turning once. In bowl, combine beer, apple juice, cider vinegar and thyme.
2. Arrange onions and bay leaf around beef. Pour beer mixture into Dutch oven. Cover; place in oven. Cook 2 hrs. 30 min. or until thermometer inserted in meat reads 180°F. Transfer brisket to platter.
3. In saucepot over medium-high heat, cook jelly and mustard 1 min. or until just melted; brush on beef. Let sit 10 min. before slicing.

PAPPARDELLE WITH BEEF & MUSHROOM RAGU

2 tbsp. olive oil
1 pound beef chuck, cut into 1-inch pieces
Kosher salt and black pepper
1 large onion, chopped
2 carrots, chopped
4 garlic cloves, smashed
1 tsp. chopped fresh rosemary
1 tbsp. tomato paste
2 cups low-sodium chicken broth
1 15-ounce can crushed tomatoes
1 pound assorted mushrooms (such as button, cremini and shiitake), sliced
12 ounces pappardelle or fettuccine
1/2 cup grated Parmesan (2 oz), plus more for serving

1. Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
2. Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
3. Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally, until the beef is fork-tender, 60 to 75 minutes.
4. Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
5. Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.

FRUITY OATMEAL COOKIES

1 cup raisins or dates
1/4 cup orange or pineapple juice
1 2/3 cups sugar or 1 cup honey and 1/3 cup brown sugar
1/2 cup cooking oil
1/2 cup peanut butter
2 eggs, beaten
1 tsp. vanilla or orange flavoring
1/2 tsp. salt
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
2 cups finely chopped oatmeal

1. Heat oven to 350°F. Lightly grease baking sheet; set aside.
2. In microwaveable bowl, combine raisins and juice. Microwave 30 seconds. Cool, then run through food processor or chop fine.
3. In large bowl, combine sugar, oil, peanut butter, eggs, raisin mixture, vanilla and salt. Mix well.
4. Add flour, baking soda and baking powder. Mix well.
5. Add oatmeal. (To chop fine, use food processor.) Mix well. Should be a stiff dough; add a little additional flour if needed.
6. Drop dough by walnut-size balls onto prepared baking sheet. Press down slightly with fork.
7. Bake about 10 to 12 minutes; flip over with spatula when done and leave on hot baking sheet for a few minutes. Yields about 60 cookies.

HAM with FRUIT GLAZE

1 lg. (4 lb.) pineapple, peeled
1/2 cup packed light brown sugar
1/2 tsp. ground ginger
1/8 tsp. cayenne (ground red) pepper
3/4 cup packed dried Mediterranean apricots
1/4 cup dried cranberries
toothpicks, snipped in half
1 (7 lb.) fully cooked bone-in smoked half ham, shank end
1 cup water

1. Cut pineapple lengthwise into quarters; cut out and discard core. Cut each piece crosswise into 1/3-inch thick slices. Cut each slice in quarters. Place in 12-in. skillet and add sugar, ginger and cayenne. Cook on medium 15 minutes or until pineapple is tender and liquid is syrupy, stirring often. Let cool slightly.
2. Preheat oven to 325°F.
3. Place ham, fat side up, in roasting pan (15” by 10”). Secure pineapple, apricots and cranberries with toothpicks to fat side of ham, alternating fruit to create decorative pattern. Reserve remaining pineapple and liquid. Add 1 cup water to pan. Drape large sheet of parchment paper over ham, then cover pan tightly with foil. Bake 2 hours.
4. In blender, puree remaining pineapple and liquid until very smooth.
5. Remove foil and parchment from ham. Carefully stir pineapple sauce into liquid in pan. Spoon pan sauce over ham to glaze evenly. Bake ham uncovered 30 to 40 minutes longer or until meat thermometer inserted in thickest part of ham reaches 135°F, gently brushing with glaze every 15 minutes. Internal temperature of ham will rise 5°F to 10°F upon standing. (Some fruit may fall off into pan as you glaze.)
6. Transfer ham to cutting board, let stand 20 minutes for easier slicing. Return any fallen fruit to ham.
Slice ham, removing toothpicks as needed. Serve with fruit and sauce from pan.

SUGAR SNAP SAUTÉ

2 tsp. extra virgin olive oil
1 1/2 tsp. freshly grated lemon peel
salt and pepper
1 tbsp. margarine or butter
3/4 cup finely chopped spring or sweet onions
1 to 5 tbsp. water
2 lbs. sugar snap peas, strings removed
1/4 cup packed fresh tarragon leaves, finely chopped

1. In large bowl, combine oil, lemon peel, and 1/4 tsp. freshly ground black pepper. Let stand.
2. In 12-in. skillet, melt margarine on medium. Add onion and cook 4 minutes or until softened and
golden brown, stirring occasionally and adding 1 to 2 tbsp. of water if browning too quickly.
3. Increase heat to medium-high. Add snap peas. 1 tbsp. water and 1/4 tsp. salt. Cook 5 to 7 minutes or until crisp-tender and browned in spots, stirring occasionally and adding an additional 1 to 2 tbsp. water if browning too quickly.
4. Transfer to bowl with lemon oil; add tarragon and 1/4 tsp. salt. Toss until well coated.

CHOCOLATE RASPBERRY PUDDING CAKE

1 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup milk
3 tbsp. Land O Lakes® butter, melted
1 tsp. vanilla
1 (10 oz.) pkg. frozen raspberries in syrup, thawed
1 cup hot water
1/3 cup chocolate flavor syrup
powdered sugar and fresh raspberries if desired

1. Heat oven to 350°F. Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine. Stir in milk, butter and vanilla until well mixed. Stir in raspberries.
2. Combine hot water and chocolate syrup in small bowl. Pour evenly over batter. Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan. Let stand 20 to 25 minutes or until slightly cooled. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.
Serve warm.

CHICKEN CORDON BLEU CHICKEN

4 (4-ounce) boneless skinless chicken breasts
2 (1-ounce) slices deli ham, cut in half
4 (2x1x1/4-inch) slices Land O Lakes® Hot Pepper
Monterey Jack Cheese
TOPPING
1/4 cup seasoned dried breadcrumbs
2 tbsp. grated Parmesan cheese
1 tsp. paprika
2 tbsp. Land O Lakes® butter, melted
RICE
1 (6-ounce) box long grain rice and vermicelli with chicken flavored sauce
2 cups boiling water
1 tbsp. Land O lakes® butter

1. Cut a 3-inch slit in each chicken breast to form a pocket. Insert 1/2 slice ham and 1 slice cheese. Place onto large plate.
2. Combine all topping ingredients in small bowl; mix well. Top each chicken breast with 2 heaping
tablespoons topping. Cover, refrigerate (8 hours or over night).
3. Heat oven to 400°F. Combine all rice ingredients, including spice packet, in greased 13x9-inch glass
baking dish. Cover; bake for 10 minutes. Uncover; stir. Place prepared chicken breasts over rice. Continue baking, uncovered, for 15 to 20 minutes until chicken reaches at least 165°F. and juices run clear when pierced with a fork.

LEMON-CHICKEN RIGATONI WITH BROCCOLI

2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz.)
2 cups chicken broth
2 cups frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb. chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

1. In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally,
until softened.
2. Stir in uncooked pasta and broth. Heat to boiling,stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
3. Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
4. Stir in lemon peel. Top with cheese.

ASPARAGUS WITH CITRUS HOLLANDAISE

2 egg yolks
1 each lemon, orange and lime, juiced
1 stick butter, melted and warm
2 lbs. fresh asparagus, trimmed

1. In small skillet over low heat, cook egg yolks, 1 1/2 Tbs. lemon juice, 1 1/2 tsp. orange juice, 1 1/2 tsp. lime juice and 1Tbs. water 1 minute, or until mixture begins to thicken, stirring constantly. Remove
from heat; stir 1 minute more.
2. Pour egg yolk mixture in blender. Blend 30 seconds or until pureed; let cool 2 minutes. With machine running, slowly drizzle in butter; blend until thick. Season with salt and pepper, if desired.
3. In saucepot, bring 6 qts. water to a boil. Cook asparagus 4 minutes or until crisp-tender; drain. Top asparagus with sauce. Garnish with citrus zest, if desired.

GRILLED CHICKEN BREASTS WITH CHERRY-CHIPOTLE SAUCE FOR THE SAUCE

1/2 cup purchased barbecue sauce
1/4 cup cherry jam or preserves
1 tbsp. brown sugar
1 tbsp. cider vinegar
1 tbsp. chopped chipotle chile in adobo sauce (or to taste)
1/ 2 cup pitted & chopped fresh dark sweet cherries
1 tbsp. fresh lime juice
FOR THE CHICKEN
4 boneless, skinless, chicken breast halves (5-6 oz. each)
1/2 tsp. kosher salt

1. Preheat grill to medium-high. Brush grill grate with oil.
2. Bring barbecue sauce, jam, brown sugar, vinegar, and chile to a simmer in a saucepan over medium
heat. Add fresh cherries and cook until sauce thickens, about 5 minutes. Stir in lime juice; set aside.
3. Coat chicken with nonstick spray and season with salt. Grill chicken, covered, 4 minutes per side.
4. Brush both sides of chicken with sauce and grill until sauce has caramelized and chicken is cooked through, about 2 minutes more.
5. Serve chicken with remaining sauce on the side.

PICKLED CUCUMBERS

2 cups julienned cucumber
1/2 cup thinly sliced red onion
1/2 cup rice vinegar
1 tbsp. sugar
1/2 tsp. each kosher salt and red pepper flakes

1. Combine cucumber, onion, vinegar, sugar, salt and red pepper flakes in a bowl; cover and chill until ready to serve.

GREEN BEAN AND CHICKEN CASSEROLE

1 can (10 3/4) oz.) condensed cream of chicken soup
1/4 cup milk
1 cup herb-seasoned stuffing crumbs
1/4 cup butter or margarine, melted
4 boneless skinless chicken breasts
(about 1 1/4 lb.), cut into 1-inch-wide strips
2 cups Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed

1. Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix
soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
2. In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
3. Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and
bubbly.

SWEET BLUEBERRY DESSERT PIZZA CRUST

2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
3/4 cup Land O Lakes® butter, softened
3-5 tbsp. cold water
2 tbsp. sugar
FILLING
1 (21 oz.) can blueberry pie filling
1/4 cup chopped pecans or almonds
TOPPING
sweetened whipped cream, if desired

1. Heat oven to 400°F. Combine flour, 1/4 cup sugar and salt in medium bowl; stir in butter with fork
until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened and mixture forms dough. Shape dough into ball.
2. Press dough into 12-inch circle on large greased baking sheet; form 1-inch fluted edge. Sprinkle
bottom and edges with 2 tbsp. sugar. Prick bottom of crust all over with fork. Bake for 12 to 13 minutes or until edges just begin to brown.
3. Spread pie filling on hot, partially baked crust; sprinkle with pecans. Continue baking for 10 to 15 minutes or until crust is golden brown. Serve warm with dollop of sweetened whipped cream, if desired.

RHUBARB-STRAWBERRY STRUDEL

1 cup (1/4-inch-thick) sliced rhubarb
1 cup (1/4-inch-thick) sliced strawberries
1/4 cup sugar
3 tbsp. cornstarch
1/4 tsp. ground cinnamon
6 frozen phyllo pastry sheets, thawed
2 tbsp. butter, melted

1. Preheat oven to 375°F. Spray a baking sheet with nonstick cooking spray.
2. In a large bowl, place sliced rhubarb and strawberries. Sprinkle with sugar, cornstarch and cinnamon and gently toss. Let stand for 30 minutes.
3. Stack 2 phyllo sheets on a work surface, covering the remaining phyllo sheets with a damp towel to prevent them from drying out. Brush top of phyllo stack with melted butter. Repeat layers twice with remaining phyllo and butter.
4. Spoon rhubarb mixture along 1 long edge of phyllo stack, leaving a 2-inch border. Fold short sides of phyllo to cover 2 inches of fi lling. Starting at long side with filling, roll up jelly-roll fashion to form a log. (Do not roll tightly.) Place strudel seam side down and brush with melted butter. Using the tip of a sharp knife, make small slits in top of strudel to allow steam to vent. Carefully transfer strudel to prepared baking sheet.
5. Bake for 30 minutes or until golden brown. Let cool for 15 minutes before serving.

BRAISED PORK CHOPS with Peppers and Onions

4 boneless pork loin chops, 1 inch thick, trimmed
2 tsp. olive oil
salt and pepper
1 tbsp. tomato paste
2 small red or yellow bell peppers, quartered and cut into 1/4-inch slices
1 small red or yellow onion halved and cut into 1/4- inch slices.
4 cloves garlic, thinly sliced
1/ 2 cup dry red wine (can substitute chicken or vegetable broth)

1. Warm oil in large nonstick skillet over medium heat. Season chops with salt and pepper, cook until browned, 3-4 minutes per side. Remove chops and set aside.
2. Add tomato paste to skillet and cook, stirring for 15 seconds. Add peppers and onion to skillet, season with salt and pepper. Cook, stirring occasionally, until vegetables start to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minute.
3. Add wine and bring to a boil, scraping up and stirring in any browned in the skillet. Return chops to skillet, nestle them in the liquid and reduce to a simmer. Cover and cook 4 minutes. Turn chops; cover and cook until internal temperature reaches 160°F.
4. Serve with pepper and onion mixture on top of pork. Serves 4

GRILLED ZUCCHINI FRIES

3 tbsp. olive oil, divided
1 tbsp. Dijon mustard
MInced zest and juice of 1 lemon
1/2 tsp. each kosher salt and black pepper
6 small zucchini (2 1/2 lb.)
2 tbsp. crumbled feta cheese
2 tbsp. thinly sliced fresh basil
1 tbsp. pine nuts, toasted

1. Preheat grill to medium-high. Brush grill grate with oil.
2. Whisk together 2 tbsp. oil, Dijon, zest, lemon juice, salt and pepper for the vinaigrette in a small bowl.
3. Quarter each zucchini lengthwise and toss with 1 tbsp. oil in a bowl.
4. Grill zucchini quarters, covered, on one side until marks appear, about 2 minutes, flip and grill 1-2 minutes more. Remove zucchini quarters from grill, halve each crosswise and return to bowl.
5. Toss zucchini with vinaigrette, feta, basil and pine nuts to coat.

BEEF & BABY SPUDS with TOMATO-OLIVE RAGOUT

1 lb. baby Yukon gold or new potatoes, halved and / or quartered
4 4-oz. beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or rib eye)
8 oz. cherry tomatoes
3 cloves garlic, sliced
3/4 cup pitted green olives, coarsely chopped
1 tsp. snipped fresh oregano or 1/2 tsp. dried

1. Cook potatoes, covered with vented plastic wrap, in microwave-safe bowl for 5 minutes, stirring once.
2. Meanwhile, season steaks with salt and pepper. Heat 12-inch skillet over medium-high heat; add 1 teaspoon oil. Add steaks; cook 3 to 4 minutes per side. Transfer to platter; cover. In same skillet, cook tomatoes and garlic in 1 teaspoon oil until softened. Stir in olives and oregano; cook 3 minutes more.
3. In separate nonstick skillet over medium-high heat, cook potatoes in 2 teaspoons hot oil 4 minutes. Season with salt and pepper. Serve steaks and potatoes with sauce. Makes 4 servings.

ZUCCHINI CAKE

2 1/2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1 1/2 cups shredded zucchini
1/2 cup orange juice
1 tsp almond extract

ORANGE FROSTING
1/4 cup butter or margarine, softened
2 cups confectioners sugar
3 tbsp. orange juice concentrate
Orange peel strips, tied into knots, optional

1. In large bowl, combine the fi rst six ingredients. In a mixing bowl, beat eggs until frothy. Add sugar and oil; mix well. Stir in the zucchini, orange juice and almond extract. Pour into dry ingredients; stir just until moistened.
2. Transfer to a greased 13-in.x9-in.x2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a mixing bowl, cream butter and confectioners' sugar until smooth; stir in orange juice concentrate to achieve a spreading consistency. Frost cake. Garnish with orange peel knots if desired.

ORANGE-GLAZED CHICKEN
with grilled oranges

FOR THE VINAIGRETTE
1/4 cup extra-virgin olive oil
2 tbsp. cider vinegar
2 tbsp. fresh orange juice
1 tbsp. minced shallots
1 tbsp. honey
1 tsp. Dijon mustard
1/2 tsp. kosher salt
FOR THE CHICKEN
4 boneless, skinless chicken breast halves (5-6 oz. each)
2 navel oranges, quartered
1 tbsp. olive oil
1 tsp. black pepper
1/2 tsp. kosher salt
1 avocado, pitted, peeled and thinly sliced
8 tsp. roasted sunfl ower seeds, divided

1. Preheat grill to medium-high. Brush grill grate with oil.
2. Whisk together 1/4 cup oil, vinegar, orange juice, shallots, honey, Dijon, and 1/2 tsp. salt for the vinaigrette in a small bowl; set aside 2/3 of the vinaigrette for the California Salad.
3. Coat chicken and oranges with 1 tbsp. oil; set oranges aside. Season chicken with pepper and 1/2 tsp. salt.
4. Grill chicken, covered, until cooked through 4-5 minutes per side. Baste chicken with remaining vinaigrette several times during grilling.
5. Add oranges to grill during last few minutes of grilling; heat until grill marks form. Remove chicken and
oranges from grill; tent with foil.
6. Divide avocado slices among 4 plates. Top each serving with a chicken breast and 2 tsp. sunfl ower seeds. Serve with grilled oranges.

PORK CHOPS & COLA SAUCE

1 can (12 ounces) cola (not diet)
1 cup ketchup
1/4 cup cider vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
4 bone-in pork chops (about 6 ozs. each)
1 pound sweet potatoes, scrubbed and cut into 1/2-inch-thick slices

1. Place cola, ketchup, vinegar, onion powder, garlic powder and black pepper in a medium-size saucepan. Simmer until sauce is reduced to 1 cup, about 20 minutes. Take off heat and reserve.
2. Heat gas grill to medium-high or coals in charcoal grill to medium hot. Lightly coat grill rack with oil or
cooking spray.
3. Grill pork chops and sweet potatoes 4 minutes per side; generously brush both sides with 3/4 cup of cola sauce and grill additional 2 minutes per side.
4. Serve pork chops and sweet potatoes with remaining sauce, if desired.

GRILLED POTATOES & CORN
with herb-butter

1 lb. red new potatoes, cut into thick rounds
2 ears fresh sweet corn, shucked, cut into 2-inch chunks
12 shallots, peeled
2 tbsp. unsalted butter, softened
2 tbsp. chopped fresh parsley
1/2 tsp. each kosher salt and black pepper

1. Preheat grill to medium-high. Brush grill grates with oil.
2. Grill potatoes, corn, and shallots, covered, turning often to prevent charring. Cook until grill marks appear and potatoes are tender, 10-15 minutes.
3. Transfer vegetables to a bowl and toss with the butter, parsley, salt and pepper.

MIXED GRILL KABOBS BEEF KABOBS

1 pound sirloin, cut into 1 1/2-inch pieces
1/ 3 cup light Vidalia onion salad dressing (such as Ken's)
1 green pepper, cored and cut into pieces
1/2 yellow pepper, cored and cut into pieces
1 red onion, peeled and cut into 1-inch half wedges
18 cherry tomatoes, rinsed
CHICKEN KABOBS
1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces
1/ 3 cup light Vidalia onion salad dressing (such as Ken's)
1 medium zucchini, trimmed, halved lengthwise and cut into 1/2-inch rounds or pieces
1 each sweet orange and red pepper, cored and cut into pieces
1/ 2 yellow pepper, cored and cut into 1-inch pieces

1. Soak a dozen 12-inch bamboo skewers in warm water. Beef kabobs. Combine steak and dressing in a resealable plastic bag. Refrigerate to marinate, 30 minutes. Place peppers and onion in one side of a microwave-save dish. Set aside.
2. Chicken kabobs. Combine chicken and dressing in a resealable plastic bag. Refrigerate to marinate, 30
minutes. Add zucchini and peppers to dish with peppers and onion. Cover with plastic; venting one corner.
Microwave 2 minutes to soften vegetables.
3. Heat gas grill to medium-high or coals in charcoal grill to medium hot. Begin threading kabobs. Beef Kabobs: Thread 1 beef cube, 1 piece onion, 1 tomato and 1 pepper piece onto a skewer. Continue
threading until you have filled a total of 6 skewers. Chicken Kabobs: Thread chicken, pepper piece, zucchini and a different color pepper piece onto a skewer. Continue threading to fill 6 skewers.
4. Grill chicken kabobs 4 minutes per side, until cooked through, beef kabobs for 3 minutes per side until cooked through. Serve both kabobs with dipping sauce.

OLD TIME RHUBARB CRISP

1 cup flour
1 cup oatmeal
1 cup brown sugar
1 tsp. cinnamon
1/2 cup melted butter
4-5 cups diced rhubarb
1 cup sugar
2 tbsp. corn starch
1 cup water
1 tsp. vanilla

1. Mix first 5 ingredients together in bowl, save 3/4 cup, pat rest into 9 inch pan. Sprinkle diced rhubarb over crust.
2. Bring next 4 ingredients to boil stirring constantly until it turns very thick. Pour over rhubarb and
sprinkle 3/4 cup of crumble over it.
3. Bake at 350°F for 45-50 mins. or until it bubbles.
4. Serve warm with vanilla ice cream or cool whip.

GRILLED PORK CHOPS with Blueberry BBQ Sauce

FOR THE SAUCE
1/2 cup minced shallots
1 jalapeño, seeded and minced
2 tbsp. olive oil
2 cups fresh or frozen blueberries
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1 tbsp. Dijon mustasrd
1/2 tsp. garlic powder
1/2 tsp. kosher salt
2 tbsp. fresh lemon juice

FOR THE PORK CHOPS
4 bone-in pork chops (6 oz. each)

1. Preheat grill to medium-high. Brush grill grate with oil.
2. Sauté shallots and jalapeño in oil in a saucepan over medium-high heat until soft, about 2 minutes. Add blueberries, vinegar, brown sugar, Dijon, garlic powder, and salt; simmer until sauce thickens, 2-3 minutes.
3. Transfer mixture to a blender or food processor; pulse until puréed. Return sauce to pan over medium heat. Stir in lemon juice; simmer sauce 2 minutes more. Remove sauce from heat; set aside.
4. Grill pork, covered, until an instantread thermometer registers 155°, about 6 minutes per side. Remove
pork from grill and tent with foil; let rest 5 minutes. Serve pork with sauce on the side. If desired, brush some of the sauce over pork during final few minutres of grilling.

STRAWBERRY and APPLE CRUMBLE

1/2 lb. strawberries, hulled and sliced, plus sliced strawberries for garnish
1/2 lb. cooking apples, like Granny Smith and Jonathan, peeled, cored, and sliced
3/4 cup granulated sugar
1/2 cup crushed walnut halves
1 tsp. ground cinnamon
4 pre-baked (4-inch) tart shells, recipe follows
1 cup plus 2 tablespoons all-purpose flour
5 tbsp. unsalted butter
1/2 cup oatmeal
9 tbsp. packed brown sugar
Confectioners sugar, for garnish
Serving suggestion: Vanilla ice cream

1. Preheat the oven to 350° F.
2. Combine the strawberries, apples, granulated sugar, walnuts and cinnamon in a saucepan over medium
heat and cook, stirring occasionally, until soft.
3. Divide the strawberry-apples mixture among the tart shells.
4. Sift the flour into a bowl, rub the butter in until it looks like fine bread crumbs and add the oatmeal. Gently mix in the brown sugar. Sprinkle a thick layer of the crumble mixture on top of the fruit. Arrange the crumbles on a baking sheet and bake until lightly browned and hot and bubbly, about 20 minutes.
5. Divide the crumbles among plates, place a scoop of ice cream on the top of each, sprinkle with confectioners sugar. Garnish with strawberry slices.

Tart Shells:
9 tbsp. unsalted butter, at room
temperature
1 1/3 cups sifted confectioners sugar
2 beaten egg yoks
1 dash cream
2 cups all-purpose fl our, sifted
1. In a mixer, cream the butter and sugar;
then add the eggs slowly, mixing well. Add
the cream. Add the fl our all at once and
mix to a smooth dough. Divide the dough
in half and wrap in plastic wrap. Let rest in
the refrigerator for 1 hour.
2. Preheat the oven to 350° F.
3. On a lightly fl oured surface, roll out half
of the dough into a large square, about
1/8 inch thick. (Freeze the other half of
the dough for another use.) Cut the dough
into 4 parts and line 4 (4-inch) tart pans.
Line each tart with parchment paper and
fi ll with dried beans. Bake for 15 minutes,
remove the parchment and beans, and
bake for 15 minutes more.
4. Let cool on a rack.
Yield: 4 to 8 (4-inch) tart shells.