I look forward to making this recipe every year when cranberries come into the store. From the cookbook Joy of Cooking (one of my favorites), cranberry crunch is a family favorite that’s incredibly easy to make. Here’s how:

Cranberry Crunch

Ingredients:

3 cups fresh cranberries

1 cup old-fashioned or quick cooking oats

1 cup packed dark brown sugar

½ cup flour ½ cup sugar

½ teaspoon salt

1 stick unsalted butter, cold

Directions:

Combine 1 cup old-fashioned or quick cooking oats, 1 cup packed dark brown sugar, ½ cup flour, and ½ teaspoon salt.

Add 1 stick cold unsalted butter cut into pieces, using a pastry blender or two knives cut into the dry ingredients until the mixture holds together when it’s pressed.

Spread half the mixture over the bottom of a buttered 8x8 baking dish and press gently.

Cover with 3 cups fresh cranberries and sprinkle with ½ cup sugar.

Top with remaining crumb mixture and bake in a 350 degree oven for 50 – 60 minutes.

Let cool for 30 minutes and serve warm with ice cream.

Enjoy!

One of our family favorite recipes for the holidays is one I started making a few years ago – Brussels sprouts with walnuts.  It’s a recipe from Emeril and it’s been known to convert even the pickiest eaters!  Here are the simple instructions:  

Cook two pounds of halved Brussels sprouts in a pot of salted boiling water until crisp and tender (about 5 minutes), then drain.  

Melt 6 tablespoons of butter in a large sauté pan and cook ¼ cup thinly sliced shallots and 2 tablespoons minced garlic for one minute.  

Add the sprouts to the pan in a single layer and cook until golden brown, about 5 minutes.  

Remove from pan, add another 2 tablespoons butter and, when melted, add ¾ cup roughly chopped walnuts and cook until golden-- about 2 minutes.  

Add 2 teaspoons lemon juice, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper, and sprouts back to the pan and stir until coated.  

Transfer to your serving bowl and sprinkle with some finely grated parmesan cheese.  Enjoy!

It’s the day after Thanksgiving and you’ve got more leftovers than you know what to do with. Instead of going in for round two of the same, try giving this classic meal a new twist. One of the simplest and tastiest ways to make use of those Thanksgiving leftovers is by trying this variation on the holiday favorite. 

Turkey Avocado Sandwich with Fresh Cranberry Sauce

Here’s what you’ll need:

• 12 ounces fresh cranberries
• ¾ cup water
• 1/3 cup sugar
• 1 cup diced turkey meat
• 1 tablespoon mayonnaise
• 2 chopped green onions
• Salt and fresh ground pepper
• ¼ ripe avocado
• ½ clove fresh minced garlic
• 1 whole wheat roll or sandwich bread

Instructions:

1. Rinse cranberries well under cold water and place in a medium saucepan with water and sugar.
2. Cook over medium-high heat for 10-20 minutes or until liquid has reduced.
3. Allow to cool while preparing the rest of the ingredients.
4. In a small bowl mix diced turkey meat with mayonnaise and chopped green onions. Add salt and pepper
5. to taste.
6. Mash avocado in a small bowl until it has a slightly chunky texture. Mix in garlic, spread over bottom
7. side of roll, and top with turkey mixture.
8. Finally, finish off with fresh cranberry sauce and enjoy!

Pumpkin is one of those holiday foods that just doesn’t get the nutrition accolades it deserves, nor the year-round usage that it should. One cup of pumpkin is not only a good source of vitamin C, fiber and potassium, but its bright orange color is a giveaway that it’s also rich in vitamin A and carotenoids.  Vitamin A helps promote normal vision, helps regulate the immune system and helps keep body cells and tissues healthy.

Although you can use fresh pumpkin for cooking and baking, don’t dismiss its canned counterpart. Canned pumpkin is loaded with the same nutrients as fresh, so it’s a convenient option. Remember to choose 100% pure pumpkin (not pumpkin pie filling, which has sugar added to it).

Help boost nutrition, lower fat or trim sodium in favorite foods like these by adding pumpkin:

Pasta Sauce: Stir 1 cup of pumpkin puree to one jar (26 oz.) of sauce during heating.

Mashed Potatoes: Add ½ cup of pumpkin puree to each cup of homemade or instant potatoes.

Chili: Stir ¼ cup of pumpkin puree into each cup of chili.

Boxed Mac & Cheese: Replace butter or margarine called for in directions with ½ cup pumpkin puree.

Brown Rice: Add ½ cup pumpkin puree to the cooking liquid for each cup of uncooked rice you add.

Pancakes and Waffles: Stir 2/3 cup of pumpkin puree into 3 cups of pancake batter.

Smoothies: Blend in a dollop of pumpkin puree in with yogurt and fruit.

Baked Goods: Replace 1/3 of the butter called for in baked goods recipes with pumpkin puree instead.

Do you have a tip for adding pumpkin to recipes?

I love fall. I love the changing color of leaves, the crisp chill in the air, the way sunlight looks different–and I especially love fall’s favorite fruit: apples!

Apples are more than just delicious–they’re good for you, too. In fact, the old adage that an apple a day keeps the doctor away has a slice of truth to it. Research has linked eating apples to a reduced risk of some cancers, diabetes and heart disease. Apples’ health benefits are likely due to the soluble and insoluble fiber and beneficial plant compounds like flavonols and quercetin they contain.

I love eating apples all kinds of ways, but one of my favorites is baked.

4 large apples (varieties like Jonathan and Golden Delicious are good for baking)
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ cup brown sugar
¼ cup chopped walnuts
¼ cup chopped raisins
1 Tablespoon butter
½ cup hot water

Preheat oven to 375 degrees. Using an apple corer or a paring knife, remove cores of apples, keeping about ½ inch of the apple bottom. Using a spoon, dig out the hole so it is about an inch wide. Place apples in a small baking dish and set aside.

In a small bowl, combine cinnamon, nutmeg, brown sugar, walnuts and raisins. Stuff apples with mixture and top with a ¼ tablespoon dot of butter. Add the hot water to the bottom of the baking dish around the apples and bake about 30 minutes, until the apples are tender. Remove apples form the oven and spoon some of the juices in the baking pan over the apples. Serve apples in a bowl and add a small scoop of Eating Right Fat-Free Vanilla Frozen Yogurt on the side, if desired. Makes 4 servings.

Per serving: Calories: 250 ; Fat: 8 g (Saturated Fat: 2 g); Protein: 3g; Carbohydrates: 48 g; Fiber: 6 g; Sodium: 25 mg.

What’s the most “appealing” way you enjoy apples?

At Safeway, we're dedicated to making a real and positive difference in the neighborhoods we serve. This dedication is at the Heart of Safeway and it's why we want you to join us in creating better lives, vibrant neighborhoods and a healthier planet.

We invite you to commit to having a positive impact on your health, your community or the environment by taking The Heart of Safeway Pledge. When you take the pledge and share it with your friends, you'll receive a $1 off coupon on fresh produce (see pledge page for more information). To top it off, if you make a pledge through Wednesday, October 31, you'll be entered to win one of 50 $100 Safeway gift cards! 

I'd encourage you to take the pledge today, enjoy the coupon and tell us, what are some of the things you do to take care of your community or the environment?

Here are some tips for some of my favorite summer vegetables. Remember you can always ask someone in your local Safeway produce department for help choosing the best produce.

• Summer Squash- should have a bright, smooth skin, (dull skin is a sign of old age,) with stem ends that are fresh and green. Squash should also be firm and plump without any soft spots or pitting, and fairly heavy for its size.
• Beets- Beets should be a relatively smooth, round, firm, small to medium size with a deep red color and a tap root that is slender. To store, cut the leaves from the root, leaving an inch or two of the stems attached, place in a plastic bag, and keep in the refrigerator 1-3 weeks.
• Cucumbers- Select cucumbers that are firm and display a good green color. They should be well shaped but not too large. I favor the smaller cucumbers because they tend to be less bitter.
• Green Beans- Overall, it is best to purchase green beans from a supermarket that sells them loose so you can better select them for color, freshness, texture and size. Green beans should be fresh looking, with a bright light to dark green color. Make sure the beans are plump and firm, with a velvety feel, and free from any sign of decay.

This year Max’s garden had an abundance of tomatoes and not to complain but we grew a little weary of tomato salad with dinner so I resurrected a recipe from my childhood – gazpacho!  I started with my Joy of Cooking, made some adjustments, and served as a shooter at one of our BBQs – they were a hit!

Chop and blend in a food processor:

• 2.5lbs heirloom tomatoes, seeded
• 1 green bell pepper, seeded
• 1 peeled, seeded cucumber
• 2 cloves garlic
• 3 Tablespoons olive oil
• 3 Tablespoons balsamic vinegar
• ~ 4 Tablespoons chopped mint (try other herbs)
• 2 teaspoons salt
• Pepper to taste

Refrigerate at least two hours or better yet, overnight. Serve in a shooter glass/cup, with a cucumber stick and sprig of mint. Enjoy!

Ingredients:

2 Store Bought Portions of Pizza Dough

1 20 oz. Can Crushed San Marzano Tomatoes

1 10 oz. Fresh Mozzarella Ball

3 oz. Cornmeal

3 oz. White Flour

1 oz. Dry Oregano

Fresh Basil to Taste

Olive Oil to Taste

**recipe may vary by ingredients and cooking time

Directions:

1. Lightly flour the dough portions, shape into whatever shape you like

2.  Cover each portion with cornmeal on both sides, place on hot backyard grill

3.  Cook for 3 minutes on each side

4.  Add tomatoes, mozzarella & basil to taste

5. Cook until cheese melts

6. Remove from grill

7. Add oregano, drizzle with olive oil & serve

If someone asks you to name your favorite snack, do you say cookies? Chips? Ice cream?  If so, it might be time to rethink your snacks.

It’s fine to enjoy these foods—I do!  But I think of them as treats, not snacks, to eat in small amounts no more than once a day.

However, for many people, treat foods are their snack of choice. According to MyPlate, about 35% of Americans’ calories come from empty-calorie foods, including foods like cookies and chips. These foods lack nutrients and provide your body with little besides calories. They shouldn’t take up too much space in your diet.

Instead, eat snacks that are nutrition-packed. Fruits and veggies top my snack list, especially because it’s tough to get enough when limited to meals. As always, you’ll find low prices on the season’s bounty in our produce department. Look for our SimpleNutrition tags that point out the unique nutrition benefits of different fruits and veggies.

Heirloom tomatoes have a taste that can be enjoyed fresh or as a recipe ingredient. Some favorite heirloom tomatoes are Black Crimson (from Russia’s Crimean Peninsula), Cherokee Purple (originally grown by the Cherokee Indian tribe in Tennessee), Brandywine (an Amish variety), and Marvel Stripe (aptly named for its radial, red striations).

Because heirlooms are so different from the other varieties of tomatoes, look for ones with maximum coloring that are plump, smooth skinned, and feel heavy for their size. If the tomatoes are somewhat soft and yield to touch, then they are fully ripe, and you can eat them immediately. Heirlooms should not be refrigerated unless they have already been prepared or completely ripened and would otherwise spoil if left at room temperature. To store, place tomatoes stem end up in a closed paper bag.  You can add an ethylene-producing fruit like a banana or apple to help the ripening process along.

In the month of August we will be featuring Locatelli Pecorino Romano Cheese. This is one of the oldest and PDO (protected denomination of origin) cheese from Italy. Pecorino, a sheep’s milk cheese, has been made in the same way for centuries. Produced in the Roman appellation, it is a very sharp, and salty with a pleasant sweetness that is characteristic of sheep’s milk. It is traditionally grated and served atop pastas and casseroles.

We will be featuring the cupped pre-grated Locatelli Pecorino Romano, as well as the wedges, on promotion in August. Our produce department will have a display of the cupped Locatelli alongside garden fresh Heirloom tomatoes, live basil, garlic, olive oil, and baguettes. These are all the ingredients you need for some delicious bruschetta. The vibrant and varying colors of the Heirloom tomatoes will make this look even more delicious!

• Slice a baguette into 10-12 ¾” slices and brush with olive oil
• Toast the slices in your oven or on the grill until slightly browned
• Gently combine 4 Heirloom Tomatoes Diced with ¾ cup coarsely chopped basil, and 3 cloves minced garlic
• Drizzle 1 teaspoon fresh squeezed lemon juice over the tomato mixture
• Toss with 1/3 cup EVOO
• Spoon the mixture over the toasted baguette slices
• Top with Pecorino Romano
• Sprinkle with salt & pepper to taste

Enjoy with a nice glass of Pinot Grigio!

This recipe is so light and fluffy it’s perfect for any summer day! It would make for a great dessert at an outdoor party- guests will be sure to love it! You can find this recipe online at www.safeway.com or in the August issue of Fresh Ideas Magazine in your local Safeway store.

Easy Red Lion Nectarine Mousse

Red Lion nectarines are juicy, tree-ripened nectarines that make for a succulent summer dessert when whipped into a cool mousse. Flavored with cinnamon and vanilla, this dessert is sure to please.

Prep Time: 15 Minutes. Ready In: 15 Minutes. Serves 6.

Ingredients

1 pound Red Lion nectarines

3/4 cup heavy whipping cream

2 tablespoons O Organics®granulated sugar

1/4 teaspoon Safeway vanilla

1/8 teaspoon Safeway cinnamon

Thin nectarine slices for garnish (optional)

6 cinnamon sticks (optional)

Directions

1. Cut 1 pound nectarines from pits into a blender or food processor. Whirl until mixture is a smooth purée, scraping container sides as needed. If desired, to remove bits of peel, rub purée through a fine strainer into a bowl.

2. In another bowl, whip cream until it holds soft peaks. Add sugar and vanilla and continue to whip until distinct peaks form. Fold in nectarine purée and cinnamon. Spoon into wine or martini glasses. Garnish, if you like, with nectarine slices and cinnamon sticks.

Recipe courtesy of www.safeway.com.

Summer isn’t complete without having a really delicious corn on the cob.

Before its time to make corn, make sure you’ve brought home the best husks you can. Corn is best stored in a cool environment, so your local supermarket should be displaying corn in refrigerator bins. Great quality corn should have full, evenly formed ears, with straight rows of bright kernels. The husks should be bright green with the silk ends free from decay. There are so many great ways to enjoy corn, especially in the summer. You can make corn on the cob the traditional way by boiling it, or one of my family’s favorite ways is to make grilled corn on the cob. Drizzle each piece in olive oil, add salt and pepper, and wrap in tin foil. They will take 40 minutes to an hour on the grill, but when they are finished they are mouthwatering! You won’t even need butter. Enjoy some delicious corn today!

This is a really great and light recipe for summertime, especially with some juicy and ripe tomatoes.

Tomato Basil Chicken

**recipe courtesy of safeway.com**

Ingredients

• 4 frozen boned, skinned chicken breast halves
• 3 cups chopped ripe tomatoes
• 3 tablespoons capers, drained
• Salt
• 1/2 cup slivered fresh basil leaves
• 1/4 cup shredded Lucerne Parmesan Cheese

Directions

1. Preheat oven to 400 degrees F. Place chicken breast halves in a single layer in a 9- by 13-inch baking pan. Bake until meat is no longer pink in center of thickest part; cut to test (25 to 30 minutes).
2. When chicken is nearly done, in a 1 1/2- to 2-quart pan combine tomatoes and capers; stir over medium heat until hot (about 3 minutes).
3. Transfer chicken to a platter and top with tomato mixture; season to taste with salt. Sprinkle with basil and cheese.

We love cherries, most of the time we’ll eat them as a snack and every once in a while we’ll make a pie or crisp.  This year a neighbor went cherry picking and brought over a few pounds and we found ourselves with more than we could reasonably eat in a few days so I made some freezer jam with the girls. I had never heard of this until we had received some as a gift – I love the fresh taste and how easy it is to make! I used a combination of Savory Sweet Life & David Lebovitz’ “No-Recipe Cherry Jam”, super easy!

Pit about 4lbs of cherries, cook in a non-reactive pot with the juice and zest of one or two fresh lemons (adds pectin) for about 5 minutes. Add 3 cups sugar and cook over medium-high heat until the bubbles subside and it starts to thicken; about 15-20 minutes.  Remove from heat, cool and then place in a container in the freezer. Perfect on toast, pancakes and even ice cream – yum!

Who doesn’t love a sweet juicy melon on a hot summer day? I especially love watermelon, there’s just no better flavor than a really ripe, sweet melon with the juices running down your hands and face. Did you know more watermelons are sold during Independence Day weekend than any other day of the year? When you pick them out at the store, turn the melon over and look for a yellow underside with a healthy sheen to it. If you see that and it passes the “thump” test, it’s ready to go home. Don't refrigerate melons unless they become too ripe or have been cut. Whole watermelons can be stored at room temperature for two weeks. Cut watermelons should be loosely covered in plastic wrap before refrigerating. Watermelon is the only melon that tastes better the colder they are- which only makes it that more refreshing! Pick up a juicy watermelon at your local Safeway today!

Who doesn’t love a sweet, juicy cherry? If you do, you should try my favorite, the Bing cherry. Known for their sweet, juicy flavor and vibrant red coloring, these cherries have been fan favorites for generations.  These cherries are large and firm, and have a beautiful crimson color. When you buy them, check for color and watch for any blemishes. Bing cherries should be stored in the refrigerator until you’re ready to eat them. All fresh cherries should still have their stems attached and be clean and dry. Avoid cherries that are hard, small, and/or lighter in color because they were probably picked before they were ripe.  Many cherry lovers enjoy eating Bings right out of hand. Cherries are also perfect for salads, preserves, pies and other fruit pastries, as well as some meat dishes, like with pork. On these hot summer days, cut up some cherries and top with some lemon Italian ice! So cool and refreshing! Cherries also have great nutritional value so pick up a bunch today and enjoy!

July is National Blueberry Month! Blueberries have been enjoyed for centuries, and rightfully so. These plump little berries were even used for medicinal reasons by Native Americans! Nowadays they serve a different purpose- mostly just to be enjoyed!

When you select a basket of blueberries, make sure they are firm and plump, and don’t have any perspiration because that can lead to decay. They should be a vivid purple-blue to blue-black color (stay away from any green ones because that means they were picked too early). Once you bring them home, blot any moisture away and put them on a plate covered with plastic. They can last like that in the refrigerator up to 10 days! Remember not to wash them until you’re ready to eat them.

Banana Blueberry Maple Crepes 

**recipe from safeway.com**

Ingredients

3 medium bananas, peeled and sliced

1 1/2 cups fresh blueberries or O Organics Frozen Wild Blueberries, partially thawed

3 tablespoons O Organics Sweet Cream Butter

1/2 cup sliced almonds

1 cup O Organics 100% Pure Maple Syrup

12 crepes

2 (6 ounce) containers O Organics Nonfat Maple Blended Yogurt

Directions

1. Preheat oven to 375 degrees F. Set aside a few banana slices and about 1/2 cup fresh or thawed blueberries for garnish.

2. In a large frying pan, melt butter over medium-high heat. Add almonds and stir until slightly darker, 1 to 2 minutes. Remove pan from heat and with a slotted spoon, lift out almonds, draining melted butter into pan, and transfer to a small bowl.

3.  Add maple syrup to browned butter in pan. Bring to a rolling boil over high heat, about 2 minutes. Remove from heat. Add remaining bananas and blueberries to syrup and mix gently.

4. Lay crepes on a counter in a single layer with speckled sides up. With a slotted spoon, lift fruit from syrup, drain, and divide fruit evenly among crepes, spooning onto a quarter-section of each. Fold each crepe in half over filling, then fold again to make a triangle. Using a wide spatula, set filled crepes in a single layer on a baking sheet with filling sides up.

5. Bake until crepes are warm, 5 to 7 minutes. Meanwhile, bring the syrup to a boil.

6. With wide spatula, put 3 filled crepes on each plate. Moisten crepes with a little hot syrup. Spoon about 2 tablespoons yogurt onto each portion. Sprinkle crepes with toasted almonds and reserved fruit. Add remaining yogurt and syrup to taste.

There are few things greater than a nice cold beverage on a hot summer day. This yummy smoothie recipe will help cool you down!

Strawberry Blueberry Smoothie

Makes 2 servings

Ingredients:

1/2 cup fresh or frozen strawberries

2 tablespoons Naturade Vegetable Protein Powder, optional

1/2 cup fresh or frozen blueberries         

1/2 cup apple juice

1/2 cup fresh orange juice (from about 2 oranges)

Instructions:

1. Put all ingredients into a blender and puree until smooth recipe from tonytantillo.com

The sizzle of the grill, clinking of ice cubes, and swimmers splashing away in the pool are some of the signs of summer we all recognize. My favorite sign is the bright red and gorgeous array of fresh, ripe tomatoes that fill up the Produce department and permeate the air with their deliciousness. The tomato beckons to be partnered with the delightfully refreshing and creamy coolness of fresh mozzarella. The easiest of salads a caprese (ka-pray-say) can be fun and creative as well. Layers of sliced tomato inter-leafed with slices of fresh mozzarella and basil are adorned with olive oil, balsamic vinegar and garnished with salt and pepper to taste. Depending on my creative mood, or more likely my level of hungriness, I will make a stacked caprese, other times I’ve chunked the cheese and the tomato for more of a tossed caprese. This salad is light and perfect for the summer heat while sinfully pleasing to the palate. Depending on the size of tomato you choose we have a size of mozzarella to fit from beefsteak to grape tomatoes, as tradition has it Italians first developed the different sizes and shapes of mozzarella to accompany the different size tomatoes. Just as the tomatoes are in abundance the fresh mozzarella will be as well. Stop by the deli department where we will have Fresh Mozzarella on promotion throughout the summer.

This is another great summer recipe. If you happen to grow your own tomatoes, then this is definitely the recipe for you, because the only way to make this even tastier is fresh from the garden tomatoes! Look for tomatoes with maximum red coloring that are plump with smooth skins, and heavy for their size. They should be free of bruises, blemishes, deep cracks, or leathery dark patches. If tomatoes are soft and yielding to the touch, they are fully ripe, so only buy them if you can use them immediately.

Grilled Vine-Ripe Tomatoes with Fresh Herbs

Ingredients

8 tomatoes

Salt and freshly ground black pepper

4 teaspoons finely chopped O Organics(TM) Rosemary

4 teaspoons finely chopped O Organics(TM) Thyme

4 teaspoons finely chopped O Organics(TM) Oregano leaves

1/4 cup O Organics(TM) Extra Virgin Olive Oil

Directions

1. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 inches above cooking grate only 2 to 3 seconds; visit Safeway.com for complete instructions).

2. Meanwhile, cut tomatoes in half crosswise and set on a platter; liberally season with salt, pepper and herbs. Drizzle with olive oil.

3. Place tomatoes cut side up on cooking grate; cover gas grill. Cook without turning until hot in center, 5 to 6 minutes. Transfer with a wide spatula to a clean platter.

Here are three herbs that are delicious in summer dishes. They can add a whole new dimension of flavor to your favorite recipes.

Arugula - Also known as roquette, this Mediterranean salad plant is a member of the mustard family. Arugula has a peppery taste that compliments such Mediterranean foods as olives, garlic, tomatoes, peppers and olive oil.

Cilantro - Also known as coriander or Chinese or Mexican parsley, this herb has an assertive, sage-citrus flavor that can be addictive for some people. Use sparingly to season squash, eggplant, snow peas and onion. It is used extensively in Southwestern fare such as guacamole, chili, salsa and cold seafood salad.

Mint - A sweet-flavored, aromatic herb, mint is a classic garnish and flavoring for summer drinks such as tea, lemonade and punch, or a natural garnish for mint juleps, fruit platters and frozen desserts. Mint is a fundamental ingredient in lamb dishes and many Middle Eastern dishes. Like most herbs, mint can be tossed in green salads or mixed into soft cheeses. It can be added to cooked carrots, green beans, peas and beets.

Summer starts in our house today – it’s my son Tim’s last day of school!  Since we moved here seven years ago, we’ve participated in our neighborhood’s traditional “last day of school” picnic.  It’s a great way to unofficially kick off summer, with the kids running around and the moms chatting and enjoying an afternoon together.  I’m bringing a fruit pizza to the lunchtime festivities.  The kids love it – and moms love it, too, since it’s a delicious way to sneak fruit into dessert.  You’ll find great prices on both organic and conventional fruits in our produce department, along with our SimpleNutrition tags that highlight the vitamins and minerals found in various fruits.

8 Tablespoons tub margarine, melted

2 cups graham cracker crumbs

¼ cup sugar

1 cup Lucerne Light Cream Cheese

¼ cup powdered sugar

½ Tablespoon vanilla

3-4 cups sliced fruit of your choice (try blueberries, raspberries, peaches, kiwis, bananas or any other favorites)

Preheat oven to 350 F.  Mix graham cracker crumbs with margarine and sugar. Press into a round pizza pan and bake for 7-8 minutes.  Cool completely.  While crust is cooling, make topping:  using electric mixer, beat cream cheese, vanilla and powdered sugar together until smooth.  Spread over crust and top with fruit slices, arranging them in a pretty pattern.   Refrigerate pizza until ready to serve.  Makes 12 servings.

Per serving: Calories: 180 ; Fat: 9 g (Saturated Fat: 3 g); Protein: 2 g; Carbohydrates: 24 g; Fiber: 2 g; Sodium: 210 mg.

How do you celebrate the last day of school with your kids?

I don’t think this recipe could be more perfect for a warm, summer day. It will make for a really great dessert, or maybe even a very special breakfast treat. When you’re at the store picking out the apricots steer clear of any fruit that is hard and tinged with green because it won't develop its full flavor. Fully ripe fruit is soft to the touch, full of juice, and should be eaten as soon as possible. Enjoy this yummy, fruity treat!

Grilled Apricots with Toasted Almond Topping

Ingredients:

- 1/2 cup sliced almonds

- 2 tablespoons O Organics(TM) Unsalted Sweet Cream Butter, at room temperature

- 1 tablespoon O Organics(TM) Granulated Sugar, plus

- 1/4 cup O Organics(TM) Granulated Sugar

- 1 O Organics(TM) large egg, beaten

- 6 firm-ripe apricots, halved and pitted

- 1 pint of your favorite Lucerne(R) Ice Cream (optional)

Directions:

1. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 3 to 4 seconds; visit Safeway.com for complete instructions).

2. Meanwhile, preheat oven to 350 degrees F. Spread almonds in a single layer on a baking sheet and bake until lightly browned, 5 to 7 minutes. Pour onto a counter and let cool.

3. In a medium bowl, mix butter with 1 tablespoon sugar until smooth, then add almonds, remaining 1/4 cup sugar, and salt, and stir to combine. Drizzle in 1 tablespoon of the beaten egg and stir to moisten mixture. Discard remaining egg.

4. Arrange 6 of the apricot halves with cut sides up on a sheet of foil placed on a baking sheet. Arrange remaining apricots on a second sheet of foil on a baking sheet. Spoon a generous tbsp. of almond mixture into each half.

5. Transfer apricots (still on foil) to grill. Cover and cook until apricots are slightly softened and almond mixture is puffed and brown, 6 to 8 minutes. With a wide spatula, transfer apricots to a platter. Serve warm, with ice cream, if you like.

*recipe courtesy of safeway.com*

The days are finally getting warmer for a lot of us, and I’m sure some people have even had their first BBQ dinners! There are so many things to throw on the grill to make a great meal, but don’t forget about your veggies. They make a great side dish, or even just a snack. My favorites are grilled corn on the cob, zucchini, onions, asparagus and peppers. Just like cooking for any other occasion, make sure you pick out ripe vegetables. If you’re cooking that day, they should be ready to eat when you take them home. Grilling veggies is so simple- just cut them up however small or big you like, brush with some olive oil, add a dash of salt and pepper, and they’re ready to be grilled!

Find more grilling tips and recipes on site.

Peaches have been around in this country since the 16th century; even Thomas Jefferson had a peach tree. You’ll enjoy a peach the most if you follow a few simple guidelines when choosing them at the store. First, avoid any stored in the cold section. Peaches shouldn’t be cold since they are usually picked when ripe. Always look for peaches that are plump, with just a little bit of give to them, and have that sweet peachy fragrance. They should have a deep yellow skin under a red blush. Peaches really are a beautiful fruit. Store them on the counter once you bring them home, and enjoy them with delicious spices like nutmeg, cinnamon, or ginger. My favorite way to enjoy them is to eat them right out of hand on a warm summer day.

Did you know nectarines have been around for over 2,000 years? It’s true! They originally came from China, and used to be pale green with a white flesh. During the 1940s they became the nectarines you recognize today. There are 150 different varieties! When selecting nectarines look for a well-rounded fruit with a deep yellow or orange-yellow color under a red blushed skin. Ripe nectarines should yield to a gentle touch and have a sweet fragrant smell. Once picked, nectarines will become softer and juicier as they ripen; however, they will not become sweeter in taste. Unless they are already soft, store them at room temperature. If not, placing them in a paper bag will help speed up the ripening process. Nectarines can be used in almost any recipe that calls for peaches. For a different and fun treat, try nectarine halves grilled with a splash of amaretto, or sliced on cereal instead of bananas.

May is National Salad Month! I love a good salad. There are so many ways to make one, the possibilities are pretty endless. Whether you’re picking up a bag of pre-chopped or a fresh head of lettuce at the store, make sure what you choose is nice and fresh. Look for leaves that are nice and green, crisp, and don’t have any sogginess or brown coloring to them. Lettuce should be stored in the refrigerator right away until you’re ready to eat it. You can make a salad with iceberg lettuce, butter leaf, romaine hearts, spinach, baby arugula, or mesclun. One of the best parts about making a great salad is you can throw almost anything into them! All fresh veggies go wonderfully in a salad, and even fruit! Chop up a little meat for some extra protein and you have yourself a delicious, nutritional meal, whether its lunch or dinner! Try this great salad from safeway.com!

Spinach and Mushroom Salad

Ingredients

• 4 slices bacon
• 2 eggs
• 2 teaspoons white sugar
• 2 tablespoons cider vinegar
• 2 tablespoons water
• 1/2 teaspoon salt
• 1 pound spinach
• 1/4 pound fresh mushrooms, sliced

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
2. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
3. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
4. Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
5. Top salad with mushrooms and bacon, garnish with egg.

Sometimes cooking for kids can be tough. They can get picky and it makes mealtimes a chore instead of a fun time to enjoy each other. I have a quick recipe you can try for you kids that will hide the veggies but still give them the nutrients they need! You can pick up some fresh veggies like carrots, string beans, and zucchini. (If you’re really pressed for time, you can pick up a bag of frozen mixed vegetables instead.) If you’re feeling a little brave, or if your kids aren’t as picky, try things like red peppers or broccoli, too. Steam them so they are nice and soft, and then blend them into your favorite pasta sauce. Mix it in with some pasta, and there you go! A delicious, quick dinner for your kids that has tons of nutrition and they won’t even know it!

Did you know that Kale is one of the most nutritious vegetables around? It also has fewer calories than most other foods. Kale is a leafy green vegetable that belongs in the same family as more commonly known vegetables like brussel sprouts, cabbage and collard greens. When choosing kale at the store, follow the same tips as selecting most other leafy vegetables. Make sure it has a deep green color, is crisp, and avoid any brown or yellow coloring and wilting. Kale with smaller leaves will have a better, richer flavor then bigger leaves. When stored properly in the refrigerator, kale can last up to 5 days. I love kale in a good soup or pasta dish. It gives a great hearty flavor, not to mention all of the added nutrition. You can also add kale to salad with some peanuts for an extra kick. Pick some up at Safeway today and enjoy!