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April 6th 2016 Specials
Bake & Win with Crisco
During the month of April, Lindo’s is offering an exclusive promotion in partnership with CRISCO.
Enter for a chance to win
$1500 Travel Voucher
1 of 2 KitchenAid Stand Mixers
1 of 3 $250 Lindo’s Grocery Vouchers
How to enter: Simply purchase any two Crisco products to receive an entry form from the cashier, and place your completed entry form in the ballot box provided.
At Lindo’s we offer a full range of Crisco products. Crisco is cooking – and if you are in need of cooking inspiration check the recipes at www.crisco.com
Promotion ends: April 30, 2016
BGA and Lindo’s Group of Companies employees and their immediate family members are not eligible to enter.
®/TM/©. The J.M. Smucker Company
Quick & Easy Broccoli & Rice Salad
Seven simple ingredients for a healthy, satisfying salad.
This recipe uses simple ingredients and is super quick and easy to make. Whip up this healthy salad for lunch or dinner. Tip: Using leftover rice ensures this recipe is ready in minutes. Makes: 2 servings
INGREDIENTS
1 1/2 cups broccoli florets, blanched
1 cup cooked rice, enriched white or whole grain brown
1 cup shredded carrots
1/4 cup dried cranberries
1 apple, cored and sliced
1/4 cup walnut halves
1/4 cup low-fat plain yogurt, more or less, to taste
DIRECTIONS
Cook rice according to package directions. Cool completely.
Fill a medium saucepan with water. Bring water to boil over medium-high heat. Add broccoli florets and blanch; about 3-4 minutes (Don’t overcook. You want vibrantly green, crisp-tender broccoli). Remove florets with a slotted spoon and immediately place into ice-cold water to stop the cooking process. When cooled, drain and place on a paper towel to remove excess moisture.
In a large bowl, add cooked rice, broccoli florets, shredded carrots, cranberries, apple, and walnuts. Stir in plain low-fat yogurt, to taste, and mix until all ingredients are coated. Divide mixture into two bowls. Serve and enjoy!
Mustard & Rosemary Glazed Leg of Lamb
Fresh herbs and good quality whole grain mustard add layers of flavor to a whole roasted leg of lamb.
Servings: 10 • Cook Time: 85 mins
INGREDIENTS
1 leg of lamb, about 4 1/2 lbs., well-trimmed
For the glaze
2 Tablespoons whole grain Dijon mustard
2 Tablespoons soy sauce
1 clove garlic, minced
1 teaspoon fresh rosemary leaves, chopped
1 three-quarter inch piece of ginger, peeled and grated
1 Tablespoon olive oil
The American Lamb website is a great place to find great tips and techniques for cooking lamb.
DIRECTIONS
Preheat the oven to 430°F.
Place the lamb in a large roasting pan. Mix the mustard, soy sauce, garlic, rosemary, and ginger together and then gradually stir in the olive oil to make a paste. Spread paste over the lamb leg.
Put in the oven and roast to sear for 20 minutes, then reduce the heat to 350°F and continue to roast for another 50 minutes. The lamb will be cooked medium (150°F with an internal meat thermometer) at this stage. Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving.
NOTE: You can add vegetables of your choice to the pan after reducing heat to 350°F. We used onions, carrots, red bell peppers.
MONTHLY SPECIALS
