DIERBERGS HOMEGROWN RECIPES 1

D IERBERGS H OMEGROWN R ECIPES 1
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— LOCAL —
FRUITS AND VEGETABLES
Dierbergs aims to be your supermarket source for local field-fresh
produce, a goal we share with numerous local farming families we’ve
been proud to work with for decades.
Truckloads of local fruits and vegetables are arriving daily at
Dierbergs — picked, packed and delivered in less than 24 hours.
Our lobbies are full of the beautiful bounty, straight from the fields of our
long-time, local partners and their Missouri and Illinois family farms.
Here, from our SCHOOL OF COOKING, are some of our favorite, tastiest
ways to enjoy homegrown produce at your family’s table.
The Eat Hearty logo indicates recipes
that meet heart-healthy criteria.
Find more information at Dierbergs.com.
Tomato Tips
STORE TOMATOES
AT ROOM
TEMPERATURE.
Don’t even think about
putting them in the
refrigerator which can
rob a tomato of flavor
and make it mealy.
Speed up ripening
by pairing it with
an apple in a
covered bowl.
HOMEGROWN TOMATOES
ONE OF SUMMER’S GREATEST PLEASURES
CUT TOMATOES WITH
A SERRATED KNIFE
to make neat slices
and avoid squeezing
out the juices.
TO PEEL EASILY,
cut an X in the bottom
of the tomato, plunge in
boiling water for a few
seconds, and then place
in ice water until cool.
The skin will come right off.
2 D IERBERGS H OMEGROWN R ECIPES
FREEZE PEELED
TOMATOES
whole, in chunks, or
as juice for up to a
year. Whole tomatoes
or chunks do not
remain solid when
thawed. They are
delicious added to
pasta sauces, chili,
and soups, but are
not suitable for
sandwiches or salads.
HOMEGROWN
TOMATOES
Mel Stuckmeyer
COLUMBIA, ILLINOIS
Fire-Roasted
SUMMER VEGGIES
Fourth-generation
farmer Mel Stuckmeyer
has delivered
tomatoes to Dierbergs
for decades. The
Stuckmeyer name has
been associated with
St. Louis-area produce
since the early 1900s.
1 Vidalia onion, peeled and cored
3 tablespoons Dierbergs extra virgin
olive oil (divided)
Coarse salt and freshly ground black pepper
1 homegrown tomato, cut into wedges
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 medium homegrown zucchini, sliced diagonally 1/4 inch thick
1 medium homegrown yellow squash, sliced diagonally 1/4 inch thick
Chopped fresh homegrown parsley, basil, rosemary, and oregano
Balsamic glaze (optional)
Place onion on sheet of heavy-duty foil; drizzle 1 tablespoon of the olive oil
over top. Season with salt and pepper. Bring sides of foil to center in series of
locked folds, allowing space for steam; fold up ends to seal completely. Place
packet on grid over indirect medium-high heat; cover and grill until tender,
about 20 to 25 minutes. Cool slightly; cut into wedges.
Brush tomato, bell peppers, zucchini, and yellow squash with remaining
2 tablespoons olive oil; season with salt and pepper. Place tomato on oiled
grid over medium heat; cover and grill 1 minute per side. Place remaining
vegetables on oiled grid over medium heat; cover and grill turning occasionally
until crisp-tender and lightly charred, about 6 minutes. Cool slightly.
Arrange vegetables on large serving platter. Season with salt and pepper;
sprinkle parsley over top. If desired, drizzle balsamic glaze over top.
>Makes 6 servings
Per serving: Calories 104 • Fat 7g • Cholesterol 0mg • Sodium 10mg • Carbohydrate 10g • Fiber 2g
Protein 2mg
D IERBERGS H OMEGROWN R ECIPES 3
HOMEGROWN
GrapE
Tom atoeS
“Sweeter Than Most”
DEPENDING ON
THE CLIMATE,
tomatoes can take
on different flavors.
Missouri’s humidity
is kind to these grape
tomatoes, yielding a
thinner skin and
sweeter flavor. They’re
an excellent base for our
Greek Tomato Salsa.
Take a summer cooking class. Dierbergs.com/school
4 D IERBERGS H OMEGROWN R ECIPES
PORK TENDERRGreek Tomato Salsa
1 pork tenderloin (about 1 pound)
2 teaspoons Dierbergs extra virgin olive oil
1/2 teaspoon coarse salt
Freshly ground black pepper
Greek Tomato Salsa
Trim and discard fat and silver skin from tenderloin. Brush pork with olive oil;
season with salt and pepper. Place tenderloin on grid over medium-high heat;
cover and grill turning occasionally until internal temperature is 145˚F., about
20 to 25 minutes. Cover and let stand 10 minutes before slicing. Serve with
Greek Tomato Salsa.
>Makes 4 servings
Per
serving with 2 tablespoons Salsa: Calories 164 • Fat 7g • Cholesterol 71mg • Sodium 351mg
Carbohydrate 2g • Fiber 0g • Protein 23g
Greek Tomato Salsa
1 pint homegrown grape tomatoes, halved
1 can (2.25 ounces) sliced kalamata olives, drained
2 teaspoons Dierbergs extra virgin olive oil
1/4 cup crumbled feta cheese
1 tablespoon fresh lemon juice
1 clove garlic, minced
2 teaspoons finely chopped fresh
oregano, OR 1/2 teaspoon dried
In medium bowl, combine all ingredients. Let stand 15 minutes to develop flavors.
>Makes about 2 cups
Per 2 tablespoons: Calories 29 • Fat 2g • Cholesterol 2mg • Sodium 60mg
Carbohydrate 2g • Fiber 0g • Protein <1g
D IERBERGS H OMEGROWN R ECIPES 5
homegrown
HEIRLOOM
TOMATOES
STRIKING SHAPES, CRAZY COLORS, AND
TANTALIZING FLAVORS... heirloom tomatoes are
perfectly imperfect — and that’s exactly what we love about
them! An heirloom tomato is generally considered to be a
variety that has been passed down through several generations,
introduced before 1940, or in circulation more than 50 years.
Careful cultivation creates or preserves the most desired
flavors, colors, and textures so that these beauties
will be around to make tomato lovers happy, summer
after summer after summer.
Country Lane Produce
SHOBONIER, ILLINOIS
Every January, we contact Country
Lane Produce, a Mennonite family
farm in Shobonier, Illinois, and place
our order for heirloom tomatoes.
The selection is always changing,
so stop by Dierbergs Produce
Department to see what’s new.
It’s a summer treat that should
not be missed.
Don’t miss our unique one-of-kind wild flower
bouquets hand-picked at Country Lane Produce.
Heirloom Tomato
CHEESE TART
1 refrigerated pie crust (1/2 of 14.1-ounce
package)
1 pound homegrown heirloom or
homegrown tomatoes, thinly sliced
(about 3 medium)
1 container (8 ounces) Dierbergs Deli
provel cheese ropes, OR 1 package
(8 ounces) shredded Italian cheese
blend (divided)
2 teaspoons McCormick Greek seasoning
(divided)
Unroll pie crust onto lightly floured
surface. Roll dough lightly into 12-inch
circle. Fit into 9-inch tart pan with
removable bottom that has been coated
with no-stick cooking spray. Press dough
against sides of pan; trim off excess
dough. Pierce bottom with tines of fork.
Bake in 450°F. oven 8 minutes. Cool slightly.
Reduce oven temperature to 375°F. Place
tomato slices on paper towels to remove
excess moisture. Arrange two-thirds of
the cheese over crust; top with tomatoes,
1 teaspoon of the seasoning, remaining
cheese, and remaining 1 teaspoon seasoning.
Bake until cheese is golden brown, about
20 to 22 minutes. Let stand 5 minutes;
remove ring from pan and cut into wedges.
> Makes 6 servings
Per serving: Calories 235 • Fat 16g
Cholesterol 35mg • Sodium 715mg
Carbohydrate 14g • Fiber 1g • Protein 9g
D IERBERGS H OMEGROWN R ECIPES 7
Country-Style
PEACH TART
Bill Bader
& Family
CAMPBELL, MISSOURI
FARMER
FORECAST:
ONE PEACH
OF A SEASON.
That’s the news from
Bader Farms in Campbell,
Mo., at the northern
edge of the boot heel.
The Bader Family,
including Bill and his
wife Denise, along with
their children Levi, Cody,
and Breana, proudly
operate the family farm.
The big, sweet peaches
they picked and packed
today are already on
their way to our stores.
1 refrigerated pie crust (1/2 of 14.1-ounce package)
3/4 cup Dierbergs flour
3/4 cup Dierbergs sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups sliced homegrown peaches
(about 4 to 5 medium)
5 tablespoons cold Dierbergs butter, cut into pieces
1/2 cup Dierbergs coarsely chopped pecans
Unroll pie crust onto lightly floured surface.
Roll dough lightly into 12-inch circle; place
on baking sheet. In medium bowl, combine
flour, sugar, cinnamon, and salt. Sprinkle
1/4 cup of the flour mixture over crust. Arrange
peaches on crust, leaving 1 1/2-inch border
around edge. Using pastry blender, cut butter
into remaining flour mixture until crumbly.
Stir in pecans. Sprinkle topping over peaches.
Fold edge of dough over peaches, crimping
as needed. Bake in 400˚F. oven until crust
is golden, about 25 to 30 minutes. Best
served warm.
>Makes 8 servings
Per serving: Calories 295 • Fat 18g
Cholesterol 22mg • Sodium 270 mg
Carbohydrate 30g • Fiber 2g • Protein 3g
8 D IERBERGS H OMEGROWN R ECIPES
Peach
CAPRESE SALAD
2
7
homegrown peaches, halved and pitted
ounces fresh Marcoot mozzarella bocconcini
1/4 cup white balsamic vinegar
1 teaspoon Dierbergs sugar
2 tablespoons Dierbergs extra virgin olive oil
Coarse salt and freshly ground pepper
medley
Fresh homegrown basil leaves, thinly
sliced if large
Cut each peach half into 5 slices. Cut each bocconcini into 4 slices. Alternately
layer peaches and cheese on 4 individual salad plates. In small bowl, whisk together
vinegar and sugar until sugar dissolves. Whisk in olive oil. Drizzle dressing over
salad; season with salt and pepper. Sprinkle basil over top. Serve immediately.
> Makes 4 servings
Per serving: Calories 243 • Fat 17g • Cholesterol 35mg • Sodium 149mg • Carbohydrate 11g
Fiber 1g • Protein 9g
FRESH, LOCALLY MADE
MOZZARELLA
FOR THIS WONDERFULLY
SIMPLE SUMMER SALAD,
we’ve gone totally local, with homegrown
peaches and fresh mozzarella from Marcoot
Jersey Creamery in Greenville, Illinois. This
whole milk, hand-pulled fresh mozzarella is made
fresh every week from Marcoot’s own cows.
It’s buttery, delicious and truly one of a kind.
D IERBERGS H OMEGROWN R ECIPES 9
HOMEGROWN
CORN
Picked This Morning,
€
€
In Our Stores Tonight.
RELLEKE
FARMS
FAMILY FARMING
SINCE THE LATE 1800 s
MEYER
FARMS
FAMILY FARMING
SINCE 1910
GRANITE
CITY,
Illinois
Local isn’t a new
concept for Dierbergs.
Bob Meyer and John
Relleke have been
delivering sweet
corn to Dierbergs’
stores for decades.
Their sweet yellow,
white and bi-color
corn is hand-picked
just after dawn, cool
rinsed at the farms,
packed onto trucks
and delivered to
Dierbergs stores
that evening.
Grilled CORN SALSA
Dierbergs Olive Oil
3 ears homegrown corn-on-the-cob,
tassels and husks removed
1 medium onion, sliced 1/2 inch thick
1 red bell pepper, quartered and
seeded
2 to 3 homegrown jalapeños, halved,
deveined, and seeded
2 tablespoons Dierbergs olive oil
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon snipped fresh
homegrown cilantro or parsley
Salt and freshly ground black pepper
Brush corn, onion, bell pepper, and jalapeños with olive oil. Place vegetables
on grid over medium-high heat; cover and grill turning occasionally until
crisp-tender and lightly charred, about 6 to 10 minutes. Let stand until cool
enough to handle. Use serrated knife to cut kernels from corn cob. Chop
onion and bell pepper; finely chop jalapeños. In medium bowl, combine grilled
vegetables. Stir in the 2 tablespoons olive oil, honey, lime juice, and cilantro.
Season with salt and pepper. Let stand 15 minutes to develop flavors. Serve
chilled or at room temperature.
> Makes about 4 cups
Per serving: Calories 79 • Cholesterol 0mg • Fat 4g • Sodium 152mg
Carbohydrates 11g • Fiber 1g • Protein 2g
GRILLED CORN
4 ears homegrown corn-on-the-cob
Remove tassels and dark outer husks from corn.
Soak corn in husks in cold water for 20 minutes.
Place corn on grid over medium-high heat; cover
and grill turning frequently until kernels are
bright yellow and tender, about 12 to 15 minutes.
Remove husks and silk from corn.
> Makes 4 servings
Per serving: Calories 52 • Fat 1g
Cholesterol 0mg • Sodium 9mg • Carbohydrate 0g
Fiber 1g • Protein 2g
D IERBERGS H OMEGROWN R ECIPES 11
Homegrown
Variety
LOCALLY,
IF IT’S IN SEASON
YOU’LL FIND IT IN OUR STORES.
GR
HOME OWN
GR
HOME OWN
from COUNTRY LANE PRODUCE
from FLAMM FARMS
Eggplant
SHOBONIER, ILLINOIS
Zucchini
COBDEN, ILLINOIS
GR
HOME OWN
esh Herbs
Fr
from GARDELL STRITE
BLUFORD, ILLINOIS
GR
HOME OWN
Tomatoes
from MEL STUCKMEYER
COLUMBIA, ILLINOIS
All of the veggies above are part of this terrific
pasta recipe. And all can be picked up right inside
the front doors of our stores, where we’ve stacked
the best, freshest produce from Missouri and
Southern Illinois family farms.
12 D IERBERGS H OMEGROWN R ECIPES
})
SUMMER VEGETABLES
R BOW TIE PASTA
1 cup fresh homegrown herbs, coarsely chopped (basil, oregano, rosemary, parsley)
3 tablespoons Dierbergs extra virgin olive oil
2 teaspoons grated lemon peel
1 clove garlic, minced
Salt and freshly ground pepper to taste
1 small homegrown eggplant, peeled, if desired, and sliced 1/2 inch thick
2 medium homegrown zucchini, halved lengthwise
1 homegrown bell pepper, quartered and seeded
1 bunch green onion, trimmed
1 small lemon, halved
12 ounces bowtie pasta (about 6 cups), cooked according to package directions
3/4 cup chopped homegrown tomato
1/2 cup Dierbergs grated parmesan cheese
In small bowl, combine herbs, olive oil, lemon peel, garlic, salt, and pepper.
Brush eggplant, zucchini, and bell pepper with herb mixture. Place vegetables on grid
over medium-high heat; grill until crisp-tender and lightly charred, about 3 to 5 minutes
per side. Brush green onions with herb mixture. Place onions diagonally on grid over
medium-high heat; grill turning occasionally until crisp-tender and lightly charred,
about 3 to 5 minutes. Brush cut-sides of lemon with herb mixture. Place lemons
cut-side down on oiled grid over medium-high heat; grill until lightly charred and
grill marks appear, about 2 to 3 minutes. Cut grilled vegetables into bite-size pieces.
In large bowl, combine grilled vegetables, pasta, tomato, and cheese. Squeeze
grilled lemon halves over pasta and drizzle remaining herb mixture over top;
toss until well mixed. Serve warm or chilled.
> Makes 8 servings
Per serving: Calories 268 • Fat 8g • Cholesterol 4mg • Sodium 90mg
Carbohydrate 41g • Fiber 5g • Protein 10g
Meet our Farmers at Dierbergs.com/homegrown
%
H OM E GROW N
Eggplant and Locally Made
SUMMER’S PERFECT PAIRING
This is the second recipe in our guide featuring buttery,
hand-pulled fresh mozzarella from Marcoot, a seventh
generation family-owned Jersey dairy farm in Greenville,
Illinois. This time we’ve paired it with homegrown eggplant
from Country Lane Produce in Shobonier, Illinois.
Stacked EGGPLANT PARMESAN
1 medium homegrown eggplant (about 1 pound)
1/4 cup Dierbergs flour
1/2 teaspoon California garlic pepper
1/2 cup egg substitute
1 cup whole wheat or regular panko bread crumbs
3 tablespoons Dierbergs grated parmesan cheese
Olive oil no-stick cooking spray
1 container (16 ounces) Dierbergs Signature Marinara Sauce (divided)
1 ball (8 ounces) Marcoot fresh mozzarella cheese, cut into 6 thin slices
11/2 teaspoons Dierbergs grated parmesan cheese
Cut eggplant crosswise into 12 slices, each about 1/2 inch thick. On sheet of
waxed paper, combine flour and garlic pepper. Place egg substitute in shallow
dish. In second shallow dish, combine panko and the 1/4 cup parmesan. Coat
eggplant slices with flour mixture, dip into egg, then coat with panko mixture.
Arrange in single layer on parchment-lined baking sheet; lightly coat each slice
with cooking spray. Bake in 400˚F. oven until tender, about 20 to 24 minutes.
Spread 1/4 cup of the marinara sauce in bottom of 9 x 13-inch baking dish that
has been coated with no-stick cooking spray. Place 6 of the eggplant slices in
single layer over sauce. Top each slice with 1 slice mozzarella and 1 tablespoon
marinara sauce. Add another layer of eggplant; top with remaining marinara
sauce. Bake in 400˚F. oven until sauce is bubbly and cheese begins to melt,
about 8 minutes. Sprinkle 1/4 teaspoon parmesan over each eggplant stack.
> Makes 6 servings
Per serving: Calories 312 • Fat 15g • Cholesterol 30mg • Sodium 514mg
Carbohydrate 27g • Fiber 4g • Protein 14g
D IERBERGS H OMEGROWN R ECIPES 15
a
Going
LOcal
LOCAL CHEESES.
LOCAL VEGGIES.
LOCAL FRUITS.
While summer homegrown takes center stage,
“LOCAL” IS INGRAINED IN DIERBERGS WAY
OF DOING BUSINESS ALL YEAR LONG.
Take Heartland Creamery for
{
example. Located in rural northeast
HEARTLAND
CREAMERY
Newark, MO
Missouri, Heartland produces up
to 3,000 pounds of handcrafted fresh
and aged cheese daily. Because of
its commitment to social and
environmental stewardship,
their herd of 8,500 cows and
2,100 goats are not treated with
growth hormones so they produce
naturally fresh, creamy milk. In
doing so, Heartland hopes to bring
old-fashioned goodness back to
the community!
16 D IERBERGS H OMEGROWN R ECIPES
GRILLED PEACH QBERRY SALAD
Using Chevre Goat Cheese from Heartland
2 homegrown peaches, halved and pitted
1 tablespoon Dierbergs vegetable oil
1 package (5 ounces) mixed baby greens
1/2 cup thinly sliced red onion
8 strawberries, sliced
1 log (4 ounces) Heartland Creamery goat cheese, crumbled
2 ounces (1/2 of 4-ounce package)
chopped Volpi pancetta, cooked
crisp and drained
Peachy Vinaigrette
Cut small slice off skin side of each peach half. Brush flesh-side of peaches with
oil. Place flesh-side down on oiled grid over medium heat; cover and grill until
slightly softened, about 2 to 3 minutes.
Cut each peach half into 5 slices. Divide greens among 4 individual serving
plates. Top with onion, peaches, strawberries, cheese, and pancetta. Drizzle
Vinaigrette over top. Serve immediately.
> Makes 4 servings
Per serving: Calories 265 • Fat 20g • Cholesterol 14mg • Sodium 202mg • Carbohydrate 18g
Fiber 3g • Protein 8g
Peachy Vinaigrette
1 homegrown peach, peeled, pitted, and sliced
2 tablespoons Dierbergs olive oil
2 tablespoons white wine vinegar
1 tablespoon Dierbergs orange juice
1 1/2 teaspoons Dierbergs sugar
Salt and freshly ground black pepper
In work bowl of mini food processor fitted with steel knife blade, process all
ingredients until smooth.
> Makes about 1/2 cup
Per 2 tablespoons: Calories 85 • Fat 7g • Cholesterol 0mg • Sodium 1mg • Carbohydrate 6g
Fiber 1g • Protein <1g
OCHS
MELON COMPANY
celebrates 40 Years
of Watermelon Deliveries to Dierbergs
“LOCAL”
ISN’T A
NEW CONCEPT
AT DIERBERGS.
Just ask Mike Ochs.
His Mike Ochs
and Sons Melon Co.,
Perryville, Mo.,
delivered its first
homegrown
watermelons to
Dierbergs stores in 1975.
Our Homegrown
Honey Rocks—
Missouri’s homegrown
cantaloupes—come from
Country Lane Produce in
Shobonier, Illinois.
Pink Lemonade
FRUIT SALAD
4 cups melon balls or cubes
(homegrown watermelon,
Honey Rock melon, and/or
honeydew)
2 cups seedless red or green grapes
2 cups strawberry halves
1 cup fresh blueberries
1/3 cup frozen pink lemonade
concentrate, thawed
1 tablespoon Dierbergs sugar
Combine fruit in large non-metal bowl; set aside. In 1-cup glass measure,
combine lemonade concentrate and sugar. Microwave (high) for 30 seconds.
Stir until sugar dissolves. Pour over fruit; toss until well coated. Cover and
chill several hours to develop flavors.
> Makes 10 servings
Per serving: Calories 78 • Fat <1g • Cholesterol 0mg • Sodium 9mg • Carbohydrate 20g
Fiber 2g • Protein 1g
18 D IERBERGS H OMEGROWN R ECIPES
Take a summer cooking class. Dierbergs.com/school
Homegrown
WATERMELON
MOJITO SLUSH
1 homegrown seedless watermelon
(about 10 to 12 pounds)
1 cup fresh mint leaves
1 cup Dierbergs sugar
1 cup water
1 can (12 ounces) frozen limeade
concentrate, thawed
2 cups Dierbergs light rum
Fresh mint sprigs
To make watermelon punch bowl,
remove thin slice from bottom of melon,
allowing it to stand upright. Cut off top
of melon. Scoop out melon, leaving
about 1-inch shell; reserve all melon.
Turn melon bowl upside-down in
large bowl to drain; cover and chill.
Mint Syrup:
In medium saucepan, combine mint
leaves and sugar. Using back of wooden
spoon, mash mint with sugar until
leaves are bruised. Add water; bring
to a boil stirring occasionally over
medium heat. Reduce heat; simmer
for 5 minutes. Remove from heat;
steep for 10 minutes. Strain.
In work bowl of food processor
fitted with steel knife blade, process
melon in batches until smooth for a
total of 10 cups purée; place in large
bowl. Add mint syrup to purée. Stir in
limeade and rum. Pour into freezer
containers; freeze overnight.
To serve, scoop slush into hollowed
out melon. Spoon into tall glasses.
Garnish with fresh mint sprigs.
Makes about eight 8-ounce servings
spirited slush
STASH A BATCH OF THIS
IN THE FREEZER AND
YOU’LL BE CHILLIN’
ALL SUMMER LONG.