Baked Brie Bites with Prep time: 10 minutes

Cook time: 20 minutes (plus overnight to chill)

Sugared Cranberries
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Total time: 30 minutes (plus overnight to chill)
Yields: 24 brie bites
Socks optional because they will
be blown off. Ingredients:
SUGARED CRANBERRIES:
1 ¾ cups Baker’s Corner Granulated Sugar, divided
½ cup water
1 cup fresh cranberries

BAKED BRIE:
2 tablespoons Countryside Creamery Unsalted Butter
1 orange, zested and juice reserved
2.5 ounces Tuscan Garden Real Bacon Bits
½ cup Southern Grove Walnuts, chopped
½ cup diced Granny Smith apple
1 teaspoon Stonemill Essentials Ground Cinnamon
4 tablespoons Baker’s Corner Brown Sugar, divided
2 8-ounce packages Bake House Creations Crescent Rolls
Carlini Cooking Spray
8 ounces Specially Selected Brie Cheese Round

Baked Brie Bites with Sugared Cranberries

Directions:
SUGARED CRANBERRIES:
1) In a small saucepan, combine 1 cup sugar and and apples begin to brown, 3-5 minutes. Remove
½ cup water over low heat. Simmer until the sugar from heat. Stir in orange zest.
dissolves, about 3 minutes. 3) Unroll crescent rolls and pinch together seams
2) Add cranberries and remove from heat. to create 1 large sheet with each package of dough.
Transfer to a bowl, cover and refrigerate overnight. Cut each rectangle into 12 squares.
3) Drain cranberries. Roll in remaining ¾ cup of 4) Coat a mini muffin pan with cooking spray and
sugar to coat. Air dry on a wire rack for 1 hour. place a square of dough in each cup.
BAKED BRIE: 5) Cut brie into 24 pieces and place in the center of
the dough square. Top with apple walnut mixture
1) Preheat oven to 375°.
and a pinch of brown sugar. Bring edges of the dough
2) In a small saucepan, melt butter. Add orange square to the center and pinch to create a seal.
juice, bacon bits, walnuts, apple, cinnamon and
3 tablespoons brown sugar. Cook over medium-high
6) Bake for 10 minutes or until golden brown.
heat, stirring frequently, until sugar has dissolved 7) Garnish each bite with a sugared cranberry for
an unexpected burst of flavor.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen
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 White chicken chili
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Prep time: 15 minutes
Total time: 1 hour, 15 minutes
Cook time: 1 hour
Servings: 10

Ingredients:
1½ pounds Kirkwood Chicken Breasts, trimmed
16 ounces SimplyNature Organic Chicken Broth
1¼ cups Villa Mantella Pinot Grigio, divided
1½ teaspoons Stonemill Essentials Iodized Salt, divided
1 teaspoon Stonemill Essentials Ground Black Pepper, divided
¼ cup Countryside Creamery Unsalted Butter
2 tablespoons minced garlic
2 onions, diced
5 jalapeños, seeded and chopped
2 teaspoons chopped rosemary
¼ cup Baker’s Corner All Purpose Flour
2 15.5-ounce cans Dakota’s Pride Cannellini Beans
2 15.5-ounce cans Dakota’s Pride Great Northern Beans
1 cup Friendly Farms Sour Cream
1 jalapeño, sliced

White chicken chili

Directions:
1) In a medium saucepan, bring chicken, broth, 1 cup wine, ¼ teaspoon salt and ¼ teaspoon pepper
to a boil. Reduce heat, simmer for 25 minutes until the chicken reaches an internal temperature of
165°. Remove the chicken, reserve the broth. Allow the chicken to cool. Shred the chicken. Reserve.
2) In a large saucepan, heat the butter over medium-high heat. Sauté the garlic, onions, jalapeños
and rosemary until tender. Add the flour, stir constantly for 2 minutes.
3) Slowly stir in the reserved broth and remaining wine. Add the beans, bring to a boil. Reduce heat
and simmer for 20 minutes.
4) Add the chicken and cook for 10 minutes until the broth thickens. Season with the remaining s alt
and pepper.
5) Garnish with a dollop of sour cream and sliced jalapeño.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

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 Twice-Baked Prep time: 10 minutes

Butternut Squash
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Cook time: 1 hour, 20 minutes
Total time: 1 hour, 30 minutes
Servings: 8
A twist on classic twice-baked potatoes.
Ingredients:
1 medium butternut squash, halved and seeded
2 cups hot water
5 ounces Specially Selected Honey Goat Cheese Log,
crumbled, divided
¼ cup Friendly Farms Half & Half
2 tablespoons Countryside Creamery Unsalted Butter, melted
5 ounces Southern Grove Dried Mixed Berries
2 teaspoons Stonemill Essentials Pumpkin Pie Spice*
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
½ cup Southern Grove Chopped Pecans

*These are Seasonal items that are only in stores for a limited time
and may no longer be available

Twice-Baked Butternut Squash

Directions:
1) Preheat oven to 425°.
2) In a large baking dish, place butternut squash cut side up. Add hot water, cover with foil. Bake until
tender, approximately 45 minutes to 1 hour. Remove from oven, discard water, allow to cool. Scoop out
tender parts of squash leaving skin intact.
3) In a medium bowl, combine squash, 3 ounces of goat cheese, half & half, melted butter, mixed
berries, pumpkin pie spice, salt and pepper. Stir until well combined. Scoop mixture back into
squash skin, top with remaining goat cheese and chopped pecans. Bake until mixture is slightly firm,
approximately 10-12 minutes.
4) Change oven setting to broil.
5) Broil until cheese is browned, approximately 5-8 minutes. Serve and enjoy!

Recipe Courtesy of Chef Morgan, ALDI Test Kitchen

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 Sunsational Salad
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Prep time: 20 minutes
Total time: 20 minutes Servings: 6
Summer fruits and vegetables with feta
cheese create a well-balanced salad. Ingredients:
1 lime, juiced and zested
2 tablespoons Carlini Pure Olive Oil
1 ½ teaspoons Baker’s Corner Granulated Sugar
¼ teaspoon Stonemill Essentials Ground Black Pepper
¼ teaspoon Stonemill Essentials Iodized Salt
2 peaches, pitted and sliced
2 small cucumbers, seeded and sliced
1 ear fresh corn, kernels removed
½ red onion, thinly sliced
2 cups Little Salad Bar Spring Mix
4 fresh basil leaves, thinly sliced
2.5 ounces Specially Selected Feta Cheese Crumbles

Sunsational Salad
Directions:
1) In a small bowl, whisk lime juice, olive oil, sugar, pepper and salt until dressing holds together.
2) In a large bowl, toss peaches, cucumbers, corn kernels and onion with dressing.
Arrange over spring mix.
3) Garnish with lime zest, basil leaves and feta cheese.

Nutritional Information per Serving:

Calories: 150 Carbohydrates: 17g
Total Fat: 8g Dietary Fiber: 3g
Saturated Fat: 2.5g Sugar: 8g
Sodium: 290mg Protein: 5g

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen

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 Spicy Sauteed
Shrimp with Rice
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Prep time: 15 minutes
Total time: 30 minutes
Cook time: 15 minutes
Servings: 4
A complete meal for any night
of the week. Ingredients:
2 cups Fit & Active Instant Brown Rice
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
1 lemon, zested
16 ounces Sea Queen Jumbo Easy Peel Raw Shrimp,
thawed and peeled
Stonemill Essentials Crushed Red Pepper, to taste
2 tablespoons Carlini Vegetable Oil
1 onion, finely chopped
1 red bell pepper, finely chopped
1 zucchini, sliced in half lengthwise and cut into ½-inch
thick half moons
2 teaspoons Stonemill Essentials Minced Garlic
12 ounces Priano Chunky Marinara Pasta Sauce
4 ounces Specially Selected Plain Goat Cheese Log

Spicy Sauteed Shrimp with Rice

Directions:
1) Cook rice according to package instructions. Season to taste with salt and pepper. Stir in lemon zest,
set aside.
2) Season shrimp with salt, pepper and crushed red pepper, to taste.
3) Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini. Sauté until
vegetables are tender, about 5 minutes. Add garlic and pasta sauce, bring mixture to a simmer.
4) Add shrimp. Cook, stirring frequently, until no pink remains, about 5 minutes. Break apart goat cheese
and stir into mixture until incorporated. Season to taste with salt and pepper. Serve with brown rice.

Recipe Courtesy of Chef Kates, ALDI Test Kitchen

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 Sparkling Raspberry
Mint Mocktail
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Prep time: 5 minutes
Total time: 5 minutes Servings: 1

Ingredients:
5 raspberries, plus 3 for garnish
3 sprigs of mint, plus 1 sprig for garnish
¾ cup Nature’s Nectar Sparkling White Grape Juice Cocktail*
¾ cup Nature’s Nectar 100% Cranberry Juice

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Sparkling Raspberry Mint Mocktail

Directions:
1) In a pint glass, muddle together 3 sprigs of mint and 5 raspberries.
2) Fill glass with ice. Add grape juice and cranberry juice; mix with a spoon.
3) Garnish with 3 fresh raspberries and a sprig of mint.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen

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 Slow Cooker
Beef Stroganoff
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Prep time: 10 minutes Cook time: 8 hours
Total time: 8 hours, 10 minutes Servings: 4
A lighter version of a delicious classic.
Ingredients:
1.5 pounds USDA Choice Beef Stew Meat
1 tablespoon Carlini 100% Pure Olive Oil
¼ cup Walker Napa Valley Red Wine
1 onion, halved and sliced
8 ounces mushrooms, sliced
1 garlic clove, minced
3 cups Chef’s Cupboard Beef Broth
1 bay leaf
1 teaspoon Stonemill Essentials Italian Seasoning
¼ cup plus 2 tablespoons Baker’s Corner Corn Starch*
¼ cup water
8 ounces Fit & Active Neufchâtel Cheese
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste

*These are Seasonal items that are only in stores for a limited time
and may no longer be available.

Slow Cooker Beef Stroganoff

Directions:
1) In a medium skillet over high heat, brown the stew meat in the olive oil. Add the red wine,
scraping the bottom of the pan to release all the browned bits. Pour mixture into the slow cooker.
2) Add the onions, mushrooms, garlic, broth, bay leaf and Italian seasoning. Cook for 5 hours on high
or 8 hours on low.
3) Turn the slow cooker to high. Make a slurry with the corn starch and water. Add to the slow cooker.
Allow to sit 5 minutes until thickened.
4) Add the Neufchâtel cheese, stirring until the cheese is melted. Season with salt and pepper.
Serve over brown rice or egg noodles.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen

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 Six-Mile High Burger
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Prep time: 15 minutes
Total time: 35 minutes
Cook time: 20 minutes
Yields: 4 burgers
A simple burger stacked with flavor
and toppings! Ingredients:
1 tablespoon Carlini Vegetable Oil
10 Baby Bella mushrooms, sliced
8 pieces Specially Selected Center Cut Bacon
8 Season’s Choice Whole Onion Rings*
4 All Natural 80% Lean Ground Beef Patties
8 slices Happy Farms Pepper Jack Cheese
1 cup Burman’s Mayonnaise
1/4 cup Burman’s Hot Sauce
1/2 cup Burman’s Mustard
1/4 teaspoon Stonemill Essentials Iodized Salt
1/4 teaspon Stonemill Essentials Ground Black Pepper
4 L’oven Fresh Hamburger Buns
1 tomato, sliced
2 romaine lettuce leaves, cut in half widthwise

*These are Special Buy items that are only in stores for a limited time and may no longer be available.

Six-Mile High Burger

Directions:
1) Heat grill to a medium/high temperature.
2) Heat 1 tablespoon of vegetable oil in a saute pan and saute mushrooms for 2-3 minutes. Set aside.
3) Fry bacon to desired doneness, about 5 minutes on each side. Set aside.
4) Bake 8 onion rings according to packaging instructions. Set aside.
5) Grill burgers 5-7 minutes each side until desired doneness. Place 2 slices of cheese on top of each
burger and continue to grill until melted. Remove from heat.
6) Mix together mayonnaise, hot sauce, mustard, salt and pepper and spread on both sides of the
buns to taste.
7) To assemble burger, layer the bottom of the bun with the patty with cheese, tomato, lettuce,
sauteed mushrooms, 2 onion rings, 2 pieces of bacon and top half of bun.

Recipe Courtesy of ALDI Test Kitchen

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 Prep time: 10 minutes (plus 15 minutes to refrigerate)

Shrimp Tostada
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Cook time: 20 minutes
Total time: 30 minutes (plus 15 minutes to refrigerate)
Yields: 8 tostadas

Ingredients:
2½ cups Sea Queen Medium Cooked Shrimp, thawed and diced
2 mini cucumbers, diced
1 cup diced red onion, divided
5 teaspoons minced jalapeño, divided
1 cup grape tomatoes, quartered
¼ cup cilantro, chopped
5 tablespoons lime juice
2 tablespoons Burman’s Hot Sauce
¾ teaspoon Stonemill Essentials Iodized Salt, plus additional to taste
8 Benita White Corn Tortillas
2 tablespoons plus 1 teaspoon Carlini Canola Oil, divided
2 15.5-ounce cans Dakota’s Pride Black Beans, drained, liquid reserved
Stonemill Essentials Ground Black Pepper, to taste

Shrimp tostada
Directions:
1) Preheat oven to 400°.
2) In a large bowl, combine the shrimp, cucumbers, ½ cup red onion, 1 teaspoon jalapeño, tomatoes,
cilantro, lime juice, hot sauce and ¾ teaspoon salt. Stir until well combined. Refrigerate for 15 minutes.
3) Lightly brush both sides of each tortilla with the 2 tablespoons oil. Place on a baking sheet and bake
for 10 minutes until crispy. Season to taste with salt.
4) In a small skillet, heat the remaining oil over medium-high heat. Sauté the remaining onion and
jalapeño until tender, about 5 minutes.
5) Add the black beans and just enough reserved liquid to submerge the beans. Cook for 5 minutes;
add more liquid if needed.
6) Mash the beans, add salt and pepper to taste.
7) Spread the beans onto each tostada, top with the shrimp salad.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

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 Roasted
Red Pepper Bisque
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Prep time: 15 minutes
Total time: 1 hour
Cook time: 45 minutes
Yields: 6 cups

Ingredients:
5 red bell peppers
1 tablespoon Carlini Extra Virgin Olive Oil
4 tablespoons Countryside Creamery Unsalted Butter
1 onion, diced
½ teaspoon Stonemill Essentials Crushed Red Pepper
2 tablespoons minced garlic
1½ teaspoons fresh thyme leaves, chopped
6 ounces Happy Farms Tomato Paste
1 cup Winking Owl Chardonnay
3 cups Friendly Farms Heavy Cream
1 cup Chef’s Cupboard Chicken Broth
¼ cup Baker’s Corner Corn Starch*
¼ cup water
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
2 tablespoons brandy (optional)
*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Roasted Red Pepper Bisque

Directions:
1) Coat red bell peppers in oil and roast over an open 6) Add mixture to the reduced wine. Bring to a
flame (stove top or grill), rotating so all sides become light simmer and cook for 10 minutes.
charred. Wrap each pepper in plastic wrap and reserve. 7) Whisk corn starch and water until smooth. Add
2) In a medium saucepan over medium heat, melt to soup and bring mixture to a simmer. Season to
butter. Add onion, crushed red pepper, garlic and thyme. taste with salt and pepper.
Cook until onions are translucent. 8) Remove from heat and stir in brandy.
3) Add tomato paste and cook for 2-3 minutes,
stirring frequently. TIP: The alcohol in the brandy does not cook out
of the soup; however, adding brandy adds a great
4) Deglaze pan with white wine and cook until wine
depth of flavor to the soup.
is reduced by half.
5) Meanwhile, peel, seed and chop the roasted red
peppers. Using a food processor or blender, combine
peppers, heavy cream and chicken broth. Process until
smooth.
Recipe Courtesy of Chef Kevin, ALDI Test Kitchen
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 Red, White and
Blue Ice Cream Cake
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Prep time: 10 minutes (plus 6 hours to freeze)
Total time: 10 minutes (plus 6 hours to freeze)
Servings: 10
Berry ice cream atop a cookie crust
for an unforgettable patriotic dessert. Ingredients:
4 cups fresh strawberries, divided
2 cups fresh blueberries, divided
14 ounces Baker’s Corner Sweetened Condensed Milk
¼ cup Nature’s Nectar Lemon Juice
8 ounces Friendly Farms Whipped Topping, thawed, divided
18 Benton’s Chocolate Sandwich Cookies, finely chopped
2 tablespoons Countryside Creamery Unsalted Butter, melted

Red, White and Blue Ice Cream Cake

Directions:
1) In a medium bowl, mash 2 cups of strawberries and 1 cup of blueberries. Add condensed milk,
lemon juice and 2 cups of whipped topping. Mix thoroughly.
2) Line a 9-inch loaf pan with a piece of foil large enough so that it hangs over the edges.
3) Pour in berry mixture.
4) Stir cookies into the melted butter and spread on top of berry mixture. Fold sides of foil together
to cover cake and place in freezer for 6 hours or until firm.
5) To serve, invert onto a plate, remove foil and spread with remaining whipped topping.
6) Slice remaining strawberries. Arrange remaining blueberries and sliced strawberries on top of cake
in a festive pattern.
7) Freeze until ready to serve.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen

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 Red Velvet Hot Chocolate with
Cream Cheese Whipped Cream
............................................................
Prep time: 15 minutes
Total time: 25 minutes
Cook time: 10 minutes
Servings: 4

Ingredients:
2 cups Friendly Farms 2% Milk
3 cups Friendly Farms Heavy Whipping Cream, divided
2 teaspoons Tuscan Garden White Vinegar
2 ½ teaspoons Stonemill Essentials Pure Vanilla, divided
1 cup Baker’s Corner Granulated Sugar
6 tablespoons Baker’s Corner Baking Cocoa*
1 teaspoon red food coloring
½ teaspoon Stonemill Essentials Iodized Salt
2 ounces Happy Farms Cream Cheese, room temperature
½ cup Baker’s Corner Powdered Sugar

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Red Velvet Hot Chocolate with Cream Cheese Whipped Cream

Directions:
1) In a medium saucepan, combine milk, 2 cups heavy cream, vinegar, 1 teaspoon vanilla extract, sugar
and cocoa powder.
2) Simmer over medium heat, whisking until smooth. Add red food coloring and salt and heat through.
3) Using a mixer, beat cream cheese and powdered sugar until light and fluffy, about 5 minutes.
4) Slowly beat in remaining vanilla and remaining heavy cream for about 3 minutes until stiff peaks form.
5) Pour hot chocolate into glass and top with whipped cream. Garnish with candy canes or desired
holiday candies.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen

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 Pumpkin Prep time: 20 minutes (plus 3 hours to chill)

Crème Brûlée
............................................................
Cook time: 55 minutes
Total time: 1 hour, 15 minutes (plus 3 hours to chill)
Servings: 16
An easy and exquisite alternative
to pumpkin pie. Ingredients:
2 cups Friendly Farms Heavy Whipping Cream
2 cups Friendly Farms Pumpkin Spice Coffee Creamer*
1/2 teaspoon Stonemill Essentials Ground Cinnamon
1/4 teaspoon Stonemill Essentials Ground Nutmeg*
1 teaspoon Stonemill Essentials Pure Vanilla
1/4 teaspoon Stonemill Essentials Ground Cloves*
1/2 cup Baker’s Corner Brown Sugar
1 1/2 cups Baker’s Corner Granulated Sugar, divided
16 Goldhen Large Eggs, yolks only
15 ounces Baker’s Corner 100% Pure Canned Pumpkin*
Friendly Farms Whipped Dairy Topping

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Pumpkin Crème Brûlée

Directions:
1) Preheat oven to 325°. 7) Add boiling water to baking pan to come
2) In a medium saucepan, heat the cream, coffee halfway up the sides of the ramekins.
creamer, cinnamon, nutmeg, vanilla, cloves, brown 8) Bake 40-55 minutes or until center is set yet
sugar and 1/2 cup granulated sugar. still jiggles.
3) Stir frequently to dissolve sugar. Bring to a boil, then 9) Remove from water bath, cool about 15 minutes.
immediately remove from heat. Set aside for 10 minutes.
10) Refrigerate for 2-3 hours.
4) In a large bowl, whisk the egg yolks until frothy. 11) When ready to serve, remove from refrigerator
5) Slowly whisk in cream mixture, then whisk in and cover tops in remaining granulated sugar.
pumpkin puree. 12) Caramelize sugar with a kitchen torch or place
6) Set 16 medium ovenproof ramekins in 13x9-inch baking under hot broiler for 1-2 minutes.
pans. Divide the custard evenly between the 16 dishes. 13) Let cool 1 minute and top with whipped
dairy topping.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen

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 Nacho cups
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Prep time: 10 minutes
Total time: 20 minutes
Cook time: 10 minutes
Yields: 24 nacho cups
Nachos without the mess of sharing!
Ingredients:
Carlini Cooking Spray
24 Benita Corn Tortillas
1 cup Carlini Vegetable Oil
1 pound All Natural 80% Lean Ground Beef Patties
1 ounce Casa Mamita Taco Mix
½ cup water
¾ cup Casa Mamita Refried Beans
¾ cup Clancy’s Cheese Dip
¾ cup shredded lettuce
6 tablespoons Friendly Farms Sour Cream
6 tablespoons minced and seeded tomatoes
6 tablespoons minced onion
Cilantro for garnish (optional)

Nacho cups
Directions:
1) Preheat oven to 400°.
2) Apply cooking spray to muffin pan. Using a 2 ½-inch circular biscuit cutter, cut a circle out of each
tortilla. In a small saucepan, heat the oil. Quickly drop each circle into the oil, allowing it to cook for 2
seconds. Remove from oil and press into the inside of a muffin pan. Bake for 8 minutes. Remove from
oven and let cool on a paper towel.
3) In a skillet, brown the ground beef, add taco mix and water. Simmer until slightly thickened, reserve.
4) In separate containers, microwave the refried beans and cheese dip in 45-second intervals until hot.
5) To assemble the nachos: Layer each cup with 1 tablespoon each of refried beans, ground beef and
cheese dip. Top with shredded lettuce, ½ tablespoon each of sour cream, tomato and minced onion.
Garnish with cilantro.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen

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 Muffaletta Sandwich
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A delicious combination of zesty Italian deli
meats topped with a delectable olive spread.
Prep time: 10 minutes
Total time: 26 minutes
Cook time: 16 minutes
Servings: 6
Ingredients:
12 ounces Tuscan Garden Artichoke Salad, drained
¼ cup Tuscan Garden Hot Giardiniera, not drained
6 ounces Tuscan Garden Large Pitted Ripe Olives, drained
½ teaspoon Stonemill Essentials Iodized Salt
6 slices Turano Pane Italian Bread, all of equal size
16 ounces Lunch Mate Black Forest Ham
6 ounces Mama Cozzi’s Pizza Kitchen Sliced Pepperoni
8 ounces Lunch Mate Genoa Salami
9 slices Friendly Farms Deli Sliced Provolone Cheese

Muffaletta Sandwich
Directions:
1) In a food processor, combine artichoke salad, giardiniera, olives and salt. Pulse until chunky.
2) Line one slice of bread with ham, pepperoni, salami and provolone cheese. Spread olive mixture
on top of cheese. Place second slice of bread on top.
3) Place on panini press or grill until cheese is melted, approximately 6-8 minutes per side. Cut in
half, serve immediately or can also be served cold.

TIP: If using a grill, place a small sheet pan or skillet on sandwich to weigh it down while cooking.

Recipe Courtesy of Chef Morgan, ALDI Test Kitchen

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 Mason Jar Asian Salad
with Soy Ginger Dressing
............................................................
Prep time: 15 minutes
Total time: 25 minutes
Cook time: 10 minutes
Yields: 2 16-ounce Mason jars

Ingredients:
DRESSING:
½ teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
4 teaspoons Fusia Soy Sauce
½ teaspoon Berryhill Honey
½ teaspoon Stonemill Essentials Crushed Red Pepper
4 teaspoons Tuscan Garden White Vinegar
¼ cup Carlini Pure Vegetable Oil
SALAD:
1 ½ cups shredded green cabbage
½ cup diced baby cucumbers
1 cup shredded carrots
½ cup diced red pepper
½ cup cooked Rice Bowl Long Grain White Rice
8 slices Sweet Harvest Mandarin Oranges
1 tablespoon thinly sliced green onions

Mason Jar Asian Salad with Soy Ginger Dressing

Directions:
1)For the dressing: In a small bowl, whisk together dressing ingredients until well blended.
2) To assemble: In 2 16-ounce mason jars, pour 3 tablespoons of dressing in each jar. Divide the salad
ingredients between the jars, layering them in the order listed.
3) When ready to eat, shake jar to combine salad with dressing.

TIP: To get a very fine mince, use a zester to grate the fresh garlic and ginger.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen

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 Mango Strawberry
Sunset
............................................................
Prep time: 10 minutes
Total time: 10 minutes Yields: 6 8-ounce drinks

Ingredients:
2 mangos, peeled and cored
2 cups Friendly Farms Vanilla Nonfat Greek Yogurt, divided
4 tablespoons SimplyNature Organic Light Agave Nectar, divided
24 strawberries, hulled

Mango Strawberry Sunset

Directions:
1) In a blender, combine the mangos with 1 cup yogurt and 2 tablespoons agave. Puree. Divide
among three 16-ounce glasses.
2) In a blender, combine the strawberries with 1 cup yogurt and 2 tablespoons agave. Puree. Fill each
glass with the strawberry mixture. Garnish with fruit.

TIP: For a sunrise, reverse the layers. Save some fruit for garnish.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

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 Jack-O-Peppers
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Prep time: 20 minutes
Total time: 45 minutes
Cook time: 25 minutes
Yields: 5 stuffed peppers

Ingredients:
2 yellow bell peppers
3 orange bell peppers
Carlini Canola Cooking Spray
1/2 teaspoon Stonemill Essentials Iodized Salt, plus additional to taste
1/8 teaspoon Stonemill Essentials Ground Black Pepper,
plus additional to taste
8 tomatoes
3 tablespoons Carlini Extra Virgin Olive Oil
1 tablespoon minced garlic
1 cup diced onions
1 tablespoon chopped basil
1 tablespoon chopped oregano
1 teaspoon chopped rosemary
5 1/2 cups cooked Reggano Angel Hair Pasta
SimplyNature Organic Spring Mix

Jack-O-Peppers
Directions:
1) Preheat oven to 400°. Line a baking pan with parchment paper.
2) To create Jack-O-Peppers: Slice the top off of each pepper, reserve. Remove the seeds. Use a sharp knife
to cut faces into each pepper to create a Jack-O-Lantern face.
3) Coat the peppers and tops with cooking spray. Season with salt and pepper, to taste. Place the peppers
in the prepared baking pan. Bake for 15 minutes. Reserve.
4) For the tomatoes: Fill a large saucepan with water, bring to a boil. Slit the bottom of each tomato with an
X. Place tomatoes into simmering water for 1 minute until the skin begins to peel. Remove the tomatoes and
run under cold water to remove the skin. Cut the tomatoes in half around the center/equator. Remove the
seeds, dice the tomatoes. Reserve.
5) In a large skillet, heat the oil over medium-high heat. Add the garlic and onions. Sauté for 3 minutes
or until fragrant. Add the tomatoes, basil, oregano and rosemary. Sauté for 5 minutes. Season with 1/2
teaspoon salt and 1/8 teaspoon pepper.
6) Add the cooked pasta, toss until well coated. Season with salt and pepper, to taste.
7) Fill each pepper with pasta. Place the peppers on a bed of spring mix.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
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 Grilled Shrimp and Sautéed
Kale in White Wine Cream Sauce
............................................................
Prep time: 15 minutes
Total time: 35 minutes
Cook time: 20 minutes
Servings: 4
A non-guilty pleasure for that
special night! Ingredients:
2 tablespoons Carlini 100% Pure Olive Oil, divided
1 pound Sea Queen Jumbo Easy Peel Raw Shrimp, thawed and peeled
¼ teaspoon Stonemill Essentials Iodized Salt, plus additional to taste
½ teaspoon Stonemill Essentials Ground Black Pepper, plus
additional to taste
2 tablespoons lemon zest, divided (about 2 lemons)
½ cup lemon juice, divided (about 3 lemons)
6.625 ounces Fit & Active Whole Grain Thin Spaghetti
5 ounces SimplyNature Organic Baby Kale or SimplyNature Organic
Baby Spinach, roughly chopped
1 pint of grape tomatoes, halved
½ red onion, diced
½ cup Sunshine Bay Sauvignon Blanc
1 cup Friendly Farms Heavy Cream
2 tablespoons Countryside Creamery Unsalted Butter, cubed and
room temperature

Grilled Shrimp and Sautéed Kale in White Wine Cream Sauce

Directions:
1) Preheat grill to medium-high heat.
2) In a medium bowl, combine 1 tablespoon olive oil, shrimp, ¼ teaspoon salt, ½ teaspoon pepper, 1 tablespoon
lemon zest and 2 tablespoons lemon juice. Marinate for 10 minutes while grill is preheating.
3) Grill shrimp 2 minutes per side, reserve.
4) Bring 4 quarts of water to a boil. Cook spaghetti per package instructions.
5) In a large sauté pan, heat 1 tablespoon of olive oil on medium heat, sauté kale until wilted. Add tomatoes,
continue cooking until skin pops.
6) In a small saucepan, combine 1 tablespoon lemon zest, ¼ cup plus 2 tablespoons lemon juice, red onion and
sauvignon blanc. Bring to a boil and reduce to a simmer. Continue cooking until 1 tablespoon of liquid remains.
Add cream and return to a boil. Reduce heat to a simmer, continue cooking until reduced by half. Remove pan
from heat and whisk in butter. Adjust seasoning with salt and pepper if needed.
7) In a large serving bowl, combine shrimp, pasta, kale mixture and cream sauce. Serve with the remaining wine.

Recipe Courtesy of ALDI Test Kitchen

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 Grilled Mediterranean Prep time: 15 minutes (plus 1 hour to marinate)
Cook time: 15 minutes (plus 10 minutes to rest)

Sandwich
............................................................
Total time: 30 minutes
(plus 1 hour, 10 minutes to marinate and rest)
Yields: 8 sandwiches
A fresh and flavorful steak sandwich.
Ingredients:
1 cup Tuscan Garden Garlic and LEMON CUCUMBER SAUCE:
Herb Marinade, divided* 1 teaspoon chopped flat
4 teaspoons Stonemill Essentials leaf parsley
Italian Seasoning, divided 1 teaspoon minced fresh mint
3 cloves garlic, minced and divided 1 lemon, zested and juiced
1 ½ pounds USDA Choice Eye of ¾ cup Friendly Farms Plain
Round Steak Nonfat Greek Yogurt
1 red onion, diced 2 mini cucumbers, grated and
1 zucchini, sliced strained
1 orange bell pepper, diced ¼ teaspoon Stonemill Essentials
Iodized Salt, plus additional to taste
24 ounces Mama Cozzi’s Pizza ¼ teaspoon Stonemill Essentials
Kitchen Thin Pizza Crusts with Ground Black Pepper, plus
Sauce, crusts only additional to taste

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Grilled Mediterranean Sandwich

Directions:
1) Preheat grill to medium-high heat.
2) In a medium bowl, combine ½ cup marinade, 2 teaspoons Italian seasoning, 2 cloves garlic and eye
of round steak. In another medium bowl, combine remaining marinade, remaining Italian seasoning,
remaining garlic, red onion, zucchini and bell pepper. Marinate steak and vegetables for 1 hour each.
3) For the sauce: In a medium bowl, combine sauce ingredients. Season to taste with salt and pepper.
4) Remove steak from marinade and discard liquid. Grill steak for 1 minute and rotate 90 degrees and
continue cooking for 1 minute, flip and repeat. Remove steaks from grill, lightly tent with foil and allow
to rest for 10 minutes. Thinly slice steaks against the grain.
5) Grill vegetables on a grill skillet until softened, about 8 minutes. Cut pizza crusts into quarters and
grill for 30 seconds per side.
6) To assemble sandwiches: Top each pizza crust quarter with 1 tablespoon of lemon cucumber sauce.
Divide meat and vegetables among pizza crusts. Serve remaining sauce on side.

Recipe Courtesy of ALDI Test Kitchen

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 Grilled Chicken with
Pineapple Avocado Salsa
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Prep time: 10 minutes
Total time: 20 minutes
Cook time: 10 minutes
Servings: 4

Ingredients:
SALSA:
2 cups diced pineapple
1 cup chopped cilantro
1 avocado, diced
1 jalapeño, seeded, finely chopped
1/2 cup diced red onion
2 tablespoons lime juice
1/4 teaspoon Stonemill Essentials Iodized Salt
1/4 teaspoon Stonemill Essentials Ground Cumin
1/8 teaspoon Stonemill Essentials Ground Black Pepper
CHICKEN:
4 Kirkwood Chicken Breasts, pound to 1/2-inch thickness
2 tablespoons Carlini Pure Olive Oil
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste

Grilled Chicken with Pineapple Avocado Salsa

Directions:
1) For the salsa: In a medium bowl, combine all ingredients. Reserve.
2) For the chicken: Brush the chicken on both sides with olive oil. Season with salt and pepper to taste.
3) Preheat grill or grill pan over medium-high heat. Cook the chicken until the internal temperature reaches
165°, about 5 minutes per side.
4) Remove chicken and allow it to rest for 5 minutes. Plate the chicken and top with desired amount of salsa.

Recipe and Photo Courtesy of Ali Ebright, Gimme Some Oven

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 Prep time: 15 minutes (plus 1 hour to chill)

Easter Egg Cookie

............................................................
Cook time: 10 minutes
Total time: 25 minutes (plus 1 hour to chill)
Yields: 4 dozen cookies
A fun way for kids to play with cookie
dough, creating their own unique egg. Ingredients:
32 ounces prepared or homemade sugar cookie dough
Traditional or neon assorted food colors

COLOR COMBINATIONS:
Blue: 10 drops
Yellow: 10 drops
Red: 10 drops
Green: 10 drops
Orange: 6 drops yellow, plus 4 drops red
Turquoise: 8 drops blue, plus 2 drops green
Purple: 10 drops red, plus 2 drops blue
Peach: 6 drops yellow, plus 3 drops red

Easter Egg Cookie

Directions:
1) Divide each package into four separate portions. Place each portion into a small plastic zip bag.
Add the food coloring combinations to each bag. Massage the bag to combine food coloring with the
cookie dough. Remove the dough, wrap in plastic. Chill the dough at least 1 hour.
2) Preheat oven to 350°.
3) Divide each dough portion in half and flatten on a parchment paper to 6 x 1 x ¼-inch rectangles.
Layer the dough 5-6 layers high, using multiple colors of your choice. Roll the dough lengthwise to
form a cylinder. Repeat with remaining dough to create different layered eggs.
4) Using a sharp knife, slice the rolls into ¼-inch slices. Press the slices into an egg shape. Place on a
baking tray ½-inch apart and bake for 10-14 minutes. Allow to cool before serving.

TIP: For a spotted egg, shape a small ball of dough and randomly place between dough layers.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

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 Deli Meat Roll-Ups
............................................................
Prep time: 15 minutes
Total time: 15 minutes Servings: 4

Ingredients:
1/2 cup Burman’s Mayonnaise
1/2 teaspoon Stonemill Essentials Italian Seasoning
1/2 teaspoon Stonemill Essentials Paprika
1/4 teaspoon Stonemill Essentials Iodized Salt
1/4 teaspoon Stonemill Essentials Ground Black Pepper
4 Pueblo Lindo Fajita Tortillas
16 slices Lunch Mate Never Any! Black Forest Ham or
Oven Roasted Turkey
8 slices Happy Farms Deli Sliced Colby Jack or Muenster Cheese,
quartered lengthwise
4 mini cucumbers, sliced thinly lengthwise

Deli Meat Roll-Ups

Directions:
1) In a small bowl, combine the mayonnaise and spices.
2) Lay the tortillas on a clean, flat surface. Spread 1/2 tablespoon of seasoned mayonnaise on top of each
tortilla, leaving a 1/8-inch border.
3) Lay 4 slices of ham or turkey on each tortilla. Follow with 8 quarters of the colby jack or muenster cheese.
4) Spread 1/2 tablespoon of seasoned mayonnaise on top of the cheese. Place the cucumbers in a single
layer on top.
5) Roll the tortilla up tightly. Slice into 1/2-inch pieces.

TIP: Serve with pretzels and sliced vegetables to create a complete lunch.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

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 Dark Chocolate Covered Prep time: 15 minutes (plus 1 hour to chill)

Strawberry Cake Pops

............................................................
Cook time: 55 minutes
Total time: 1 hour, 10 minutes (plus 1 hour to chill)
Yields: 12 cake pops

Ingredients:
14 ounces Baker’s Corner Cinnamon Swirl Quick Bread
1 ounce Baker’s Corner Instant Vanilla Pudding
5 strawberries, hulled
6 tablespoons Berryhill Strawberry Preserves
1/3 cup Friendly Farms 2% Milk
3 drops red food coloring
2 5.29-ounce Choceur Dark Chocolate Bars
1 5.29-ounce Choceur Milk Chocolate Bar

Dark Chocolate Covered Strawberry Cake Pops

Directions:
1) Prepare quick bread according to package instructions, omitting the cinnamon streusel and topping.
Allow to cool completely.
2) In a large bowl, crumble bread and combine with pudding mix.
3) In a food processor, puree strawberries, strawberry preserves, milk and food coloring until smooth.
4) Add liquid mixture to crumbled cake mixture and mix until a dough forms.
5) Scoop 1 tablespoon of mixture, form into a heart, insert wooden skewer into heart and place on
parchment-lined baking sheet. Refrigerate for 45 minutes.
6) In a double boiler, melt the dark chocolate until smooth.
7) Dip each heart in chocolate and return to parchment-lined baking sheet. Refrigerate 15 minutes.
8) Melt milk chocolate bar in the microwave. Drizzle melted chocolate over hearts.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

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 Cranberry Shrimp Prep time: 20 minutes (plus 1 hour to chill)

Ceviche Cups
............................................................
Cook time: 3 minutes
Total time: 23 minutes (plus 1 hour to chill)
Yields: 16 ceviche cups
Tart cranberries add a holiday twist
to a refreshing appetizer favorite. Ingredients:
1 ½ teaspoons Stonemill Essentials Iodized Salt, divided
16 ounces Sea Queen Medium Easy Peel Raw Shrimp, thawed
1 cup Southern Grove Dried Cranberries
½ red onion, roughly chopped
½ cup fresh parsley
½ jalapeño, roughly chopped
¼ cup fresh lemon juice
¼ cup fresh lime juice
¼ teaspoon Stonemill Essentials Crushed Red Pepper or
Ground Black Pepper
1 teaspoon Stonemill Essentials Oregano

GARNISH:
13 ounces Clancy’s Restaurant Style Tortilla Chips
2 limes, cut into wedges
Fresh cranberries (optional)

Cranberry Shrimp Ceviche Cups

Directions:
1) Bring a medium pot of water to a boil. Season with 1 teaspoon salt. Add shrimp and cook for 3 minutes.
Immediately plunge cooked shrimp into an ice water bath. Peel shrimp and place in a flat dish.
2) In a food processor, combine cranberries, red onion, parsley and jalapeño. Pulse until finely chopped.
Add cranberry mixture to shrimp.
3) Add lemon juice, lime juice, remaining ½ teaspoon salt, crushed red pepper and oregano. Stir to combine
ingredients thoroughly. Refrigerate for 1 hour.
4) To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with
tortilla chips, lime wedges and fresh cranberries.

Recipe Courtesy of Chef Kates, ALDI Test Kitchen

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 Cranberry Cornbread-Stuffed
Turkey Roulade
............................................................
Prep time: 30 minutes
Total time: 1 hour, 30 minutes
Cook time: 1 hour
Servings: 6
Slices of turkey stuffed with sweet
and tart cranberry cornbread stuffing. Ingredients:
4 tablespoons Countryside Creamery Unsalted Butter
1/2 onion, diced
2 stalks celery, diced
2 carrots, diced
6 ounce bag Southern Grove Dried Cranberries
12 fresh sage leaves, chopped
2 tablespoons Baker’s Corner Brown Sugar
1/2 teaspoon Stonemill Essentials Iodized Salt
1/2 teaspoon Stonemill Essentials Ground Black Pepper
1/2 teaspoon Stonemill Essentials Ground Nutmeg*
1 cup Southern Grove Chopped Walnuts, toasted
4 cups Chef’s Cupboard Cornbread Bagged Stuffing*
1 1/2 cups Chef’s Cupboard Vegetable Stock*
1 Kirkwood Boneless Turkey Breast, skin removed*
1/4 cup Carlini Vegetable Oil
4 tablespoons Stonemill Essentials Parsley Flakes
*These are Special Buy or Seasonal items that are only in stores for a limited time and may no longer
be available.

Cranberry Cornbread-Stuffed Turkey Roulade

Directions:
1) Preheat oven to 425°.
2) In a medium sauté pan, melt the butter. Add onions, celery, carrots, cranberries and sage. Sauté until
the onions are translucent.
3) In a large mixing bowl, combine the vegetable mixture with the brown sugar, salt, pepper, nutmeg,
walnuts and cornbread stuffing. Stir in the vegetable stock.
4) Using a sharp knife, butterfly the turkey breast open. Lay flat on a cutting board, cover with plastic
wrap. Pound the breast to a 1/2-inch thickness, creating a 10x15-inch rectangle.
5) Spread the stuffing evenly onto the breast and then roll the breast from one tip of the breast to the
other side to form an even roulade. Tie the turkey roulade with 7 pieces of kitchen twine.
6) Rub with vegetable oil; evenly sprinkle with salt, pepper and parsley flakes.
7) Place on a baking sheet. Bake at 425° for 25 minutes. Reduce the heat to 350° and bake for another
30 minutes or until it reaches an internal temperature of 165°.
8) Allow the turkey to rest 10 minutes, remove the twine and gently carve 1/2-inch slices of the roulade.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
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 Cinnabunny
............................................................
Prep time: 10 minutes
Total time: 20-25 minutes
Cook time: 10-15 minutes
Yields: 5 cinnabunnies
Jumbo cinnamon rolls turned into
bunnies and decorated by kids! Ingredients:
17.5 ounces Bake House Creations Jumbo Cinnamon Rolls
Carlini Canola Cooking Spray
Food coloring

Cinnabunny
Directions:
1) Preheat oven to 400°.
2) Cut one cinnamon roll into five 3-inch strips for the bunny ears.
3) Spray a muffin tin with cooking spray and place remaining cinnamon rolls in cups.
4) To attach ears: lay a strip over the top of the roll, adhere “ears” to roll by pressing middle down into
roll, and stick ends of strip straight into a standing position, securing with a toothpick for each ear.
5) Bake for 10-15 minutes, or until golden brown.
6) Meanwhile, if desired, place frosting in small bowls and add food coloring to create different colors.
7) Remove rolls from muffin tin and remove toothpicks from ears. Decorate immediately with frosting,
candy, nuts and dried fruits. Serve any extra frosting on the side.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen

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