Page 20
îlpt Fortiani» (0hsf ruer____________________ lujy 6.2011
Summer Vegetable Soup
Ingredients
• 4 tablespoons olive
oil
• 2 cups c h o p p ed
leeks, white part only
(from approximately 3
medium leeks)
• 2 tablespoons finely
minced garlic
• Kosher salt
• 2 cups carrots, peeled and chopped into rounds (approxi­
mately 2 medium)
• 2 cups peeled and diced potatoes
• 2 cups fresh green beans, broken or cut into 3/4-inch pieces
• 2 quarts chicken or vegetable broth
• 4 cups peeled, seeded, and chopped tomatoes
• 2 ears com, kernels removed
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves
• 1 to 2 teaspoons freshly squeezed lemon juice
Directions
1. Heat the olive oil in large, heavy-bottomed stockpot over
medium-low heat. Once hot, add the leeks, garlic, and a pinch
of salt and sweat until they begin to soften, approximately 7 to
8 minutes. Add the carrots, potatoes, and green beans and
continue to cook for 4 to 5 more minutes, stirring occasionally.
2. Add the stock, increase the heat to high, and bring to a
simmer. Once simmering, add the tomatoes, com kernels, and
pepper. Reduce the heat to low, cover, and cook until the
vegetables are fork tender, approximately 25 to 30 minutes.
Remove from heat and add the parsley and lemon juice. Season,
to taste, with salt. Serve immediately.
Fresh Atlantic
Salmon Fillets
C/ub Price O
Extreme Value Pack
Under 2 10s $ 8 9 9
fa rm Raised
b
varieties Locally Grown
Previously frozen
Club Prie« H I
S*VE UP to S6 00 »
Sterling VC,
Toasted Head or
Columbia-Crest
Estate
750 ml
Selected varietals
SAVE up to S9 50
Mint, Watermelon Lemonade
4?9
Blending the cooling effect o f mint with the refreshing flavors
o f watermelon and lemon, this drink will ease your summer day.
Six Pack
Single Bottle
Sale Price Carrier Price
799
Signature Cafe*
Sandwich
Ingredients
Club Price
B
• 2 cups water
• 3/4 cup white sugar
• 1 sprig m int, leaves
stripped and chopped
• 2 cups lemon juice
• 12 cups cubed seeded
watermelon
• 8 cups ice cubes
Regular sue fui service
In the deli
SAVE up Io 50<
72O
f
per boro»
730-nV. or larger
M
Club Price SBK
G en eral Mills
Directions
Honey Nut Cheerlos
Lucerne* Yogurt
17-or Or 16-or
Lucky Charms Cereal
Club Price $ 2 .5 0 ea
SAVE up to $4 38 on 2
6 0Z Selected varieties
Glut) Price 4 0c ea
SAVE up to 5 0 « on 10
1. Bring the water and sugar to a boil in a small saucepan over
high heat. Stir in the mint, and set aside to steep for 1 hour.
2. Place half of the lemon juice, and half of the watermelon into
a blender. Strain the mint syrup through a mesh strainer into the
blender. Cover, and puree until smooth. Strain into a pitcher,
then puree the remaining lemon juice and watermelon. Stir the
lemonade before serving over ice.
Marie Callender's or
Healthy Choice Meals
8 toTT-oi
Chilled Cantaloupe Soup
Club Price
Nabisco Oreo Cookies
or Honey Maid
SM c M us M b
1 0 5 b 166-07 SeHrted« in t e t
Cub Pnce $3 0 0 «
SAVE up to $298 on?
tïWBîreïNrs CM Nice
J? M B SAVE i» lo $5 OO o» 5
Tide Detergen
Club Price
100-oz Liquid
Selected varieties
SAVE up to $ 3 00
Very refreshing fruit soup, served chilled. Great fo r
luncheons. Garnish with mint if desired.
r'
Ingredients
•
•
•
•
1 cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
1/4 teaspoon ground cinnamon
Directions
1. Peel, seed, and cube the can­
taloupe.
2. Place cantaloupe and 1/2 cup
orange juice in a blender or food
processor; cover, and process until smooth. Transfer to large
bowl. Stir in lime juice, cinnamon, and remaining orange juice.
Cover, and refrigerate for at least one hour. Garnish with mint
if desired.
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