BAKED BARRAMUNDI WITH DIJON AIOLI
Find this and several other great fresh fish options in the Seafood Department. Bake at 400° in a lightly oiled baking dish, skin side down, until it is opaque throughout and flakes easily with a fork (about 10 min. per inch of thickness). Serve with a simple sauce made with ½ cup lowfat yogurt, ½ cup mayonnaise, ¼ cup coarse-ground Dijon mustard, 2 tsp. finely chopped fresh Italian parsley, 2 cloves finely minced garlic and 1 tsp. fresh lemon juice.
ROASTED TRICOLOR POTATOES WITH PESTO
Toss 1 ½ lbs. scrubbed, halved tricolor baby potatoes with a bit of Kowalski’s Extra Virgin Olive Oil; sprinkle with salt and pepper. Roast on a baking sheet 25-30 minutes in an oven preheated to 500°, until the potatoes start to get dark on the edges and are tender when pierced with a fork. Remove from the oven and toss with ¼ cup or more to taste of Kowalski’s Pesto. Garnish with grated Parmesan.
BIBB SALAD WITH SLICED CUCUMBER
Boston, Butter, or Bibb lettuce – whatever you call it, it’s delicious. Pair it with peeled, thinly sliced cucumbers and serve with a drizzle of Marzetti Classic Ranch Dressing (find it in the Produce Department with the refrigerated dressings).
Who says it has to be just cinnamon? Try nutmeg or ground ginger, or really kick things up a notch with ancho chile powder!
Selection and availability of products vary by market.