Cooking in Style the Costco Way by Tim Talevich

By Tim Talevich


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5. When ready to serve, core and cut each pear into 8 wedges. 6. Give the dressing a last-minute shake and pour over the salad. Toss gently and divide among 4 plates. 7. Scatter cheese over the salads and arrange 4 pear slices around each one. Serve immediately. Makes 4 servings. 44 Nectarine Salad with Poppy Seed Dressing W ES P AK DRESSING 1/2 cup sugar 1/3 cup white wine vinegar 1 teaspoon salt 1 teaspoon dry mustard 1 tablespoon grated onion 1 cup canola oil 1 kiwifruit, peeled and chopped 1 tablespoon poppy seeds 10 cups mixed salad greens 1 small red bell pepper, diced 2 WesPak* nectarines, sliced thin 3 ounces crumbled goat cheese 1/2 cup pecans, toasted 1/2 cup sweetened dried cranberries, plus more for garnish Salt and pepper 1.

In an ungreased large roasting pan, mix cereals and almonds; set aside. 3. Place butter, brown sugar and juice concentrate in a microwavable measuring cup. Microwave, uncovered, on high for 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. 4. Bake for 30 minutes, stirring after 15 minutes. 5. Stir in cranberries. 6. Spread on waxed paper or foil to cool. Store in an airtight container. Makes 20 servings. 39 p040-041_SaladsAndSoupsIntro 8/22/06 2:58 PM Page 40 Salads and Soups p040-041_SaladsAndSoupsIntro_R1 8/25/06 3:49 PM Page 41 I Salads and Soups Pacific Northwest Spinach Salad with Apples and Cherries STEMILT GROWERS 1 bag prepackaged washed fresh spinach leaves (approximately 12 ounces) 1 Stemilt* Fuji or Gala apple, peeled, cored and chopped 1/ 2 cup Stemilt* fresh cherries, pitted and halved (about 15 cherries) 1/ 4 cup chopped hazelnuts DRESSING 3 tablespoons sugar 1 1/ 2 teaspoons poppy seeds 1 tablespoon sesame seeds 1/ 8 teaspoon paprika 2 tablespoons apple cider vinegar 2 tablespoons white wine 1/ 4 cup light olive oil 1 teaspoon Dijon mustard 1.

5. Transfer grilled romaine hearts to a cutting board and immediately slice coarsely with a serrated knife. Chop tomatoes. 6. Place romaine on a large platter. Top with tomatoes and blue cheese or Parmesan. 7. Drizzle with vinaigrette. Makes 4 servings. Tip: Arrange your favorite grilled steaks, chicken breasts or fish fillets on top of this delicious smoky salad. * Brands may vary by region; substitute a similar product. Panzanella with Marinated Fresh Mozzarella ( Tuscan Bread Salad) MOZZARELLA FRESCA 1 large loaf crusty Italian bread, cut in 3/4- to 1-inch cubes 2 cucumbers, quartered lengthwise, peeled, seeded and diced 10 medium tomatoes, diced 1/4 medium red onion, thinly sliced 1 bunch fresh basil, coarsely chopped 1 22 1/2-ounce container Mozzarella Fresca* marinated fresh mozzarella balls 1/2 cup reserved marinade 1/2 cup red wine vinegar Kosher salt Freshly ground black pepper 1.

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