Create trendy holiday party foods this season

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It’s time to start looking at what’s trending in 2020!  Kim Galeaz is looking at a few of the hottest food and nutrition trends.

Middle Eastern Red Pepper and Walnut Dip

1 jar (16 oz.) roasted red peppers, drained and patted very dry

1 1/3 cups coarsely chopped and toasted walnuts

2/3 cup whole wheat bread crumbs, toasted

2 garlic gloves, finely chopped

1 teaspoon crushed red pepper

1 teaspoon good quality paprika

1 – 1 ¼ teaspoon cumin

¼ teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

4 tablespoons extra virgin olive oil


Place peppers and walnuts in food processor. Blend slightly. Add bread crumbs, garlic and all spices. Blend again. Add lemon juice and honey, blending until thoroughly combined. Slowly add olive oil in top tube while processing. Serve immediately or refrigerate in a tightly covered container. Serve with

whole wheat pita wedges, cut-up Naan, pita or bagel chips and/or fresh bell pepper strips, broccoli and cauliflower florets. Makes about 2 ¼ cups dip. (8-12 servings)

Recipe created by culinary registered dietitian nutritionist Kim Galeaz, RDN, LD


Asian Beef Meatballs with Hoisin Tomato Sauce

1 pound Private Selection lean ground sirloin beef (90% lean/10% fat)

½ to 2/3 cup whole wheat bread crumbs (Kim uses homemade, toasted whole wheat bread crumbs)

1 large egg, slightly beaten

1 teaspoon sesame oil

1/4 cup very finely chopped green onion

1 ½ teaspoon very finely minced garlic

¼ teaspoon ground ginger

½ teaspoon Private Selection Italian Seasoning

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon crushed red pepper

Hoisin Tomato Sauce (recipe below)

Garnishes: chopped green onions, sesame seeds


Heat oven to 400⁰F. Grease a 10x15x1-inch rimmed baking sheet and set aside. Combine ground beef, bread crumbs, egg, sesame oil, green onion, garlic, ginger, Italian seasoning, salt, pepper and crushed red pepper in a large bowl. Mix/blend lightly but thoroughly. Avoid over-working mixture. Shape mixture into about 36, 1-inch meatballs. Place on greased baking sheets. Bake 9 to 12 minutes, until meatballs reach 160⁰F.


Hoisin Tomato Sauce

1 can (8 oz.) Kroger tomato sauce

2/3 cup hoisin sauce

1 ½ – 2 teaspoons very finely minced garlic

2 tablespoons Kroger less sodium soy sauce

2 tablespoons unseasoned rice vinegar

1 teaspoon sesame oil

¾ teaspoon ground ginger

¼ cup very finely chopped green onion

While meatballs bake, make hoisin tomato sauce. Mix/whisk all sauce ingredients together in a medium bowl. Serve sauce with cooked, warm meatballs. Refrigerate any leftover sauce and meatballs in a tightly covered container. Makes about 36 meatballs.

Recipe created by culinary registered dietitian nutritionist Kim Galeaz, RDN LD


Smoky Spinach Almond Pesto Spread

4½ – 5 cups tightly packed Kroger baby spinach leaves

1 very large clove garlic, coarsely chopped

3/4 cup raw, whole Kroger almonds

¾ cup very finely grated Parmesan cheese

½ teaspoon liquid hickory smoke

¼ teaspoon EACH salt and pepper

½ -3/4 teaspoon grated lemon zest

1-2 teaspoons freshly squeezed lemon juice

1/3 cup Kroger or Private Selection Extra Virgin Olive Oil

Bruschetta, bagel chips, pita chips or fresh cut-up bread pieces for serving


Add spinach, garlic, almonds, cheese, liquid smoke, salt, pepper, lemon juice and lemon zest to food processor bowl. Pulse several times until coarsely blended but not completely smooth. With processor running, pour in olive oil, adding until your desired consistency of the pesto. (You may need to add a little extra olive oil, and perhaps a little extra seasoning if desired.)

Makes about 1 ¾ cups pesto spread.

Recipe created by culinary registered dietitian nutritionist Kim Galeaz, RDN, LD


Kim’s Cranberry Cocktail Sauce

1 can (14 ounces) Kroger whole berry cranberry sauce

1 ½ teaspoons Worcestershire sauce

1 tablespoon favorite prepared mustard (Kim uses Dijon coarse ground mustard)

½ cup coarsely chopped green onions (white and green parts)

¼ cup firmly packed chopped fresh celery leaves

3 to 4 tablespoons prepared horseradish

½ cup ketchup

1/4 cup lemon juice

1 teaspoon garlic powder

¼ teaspoon salt


Kroger Cooked Shrimp, peeled and deveined


Combine canned cranberry sauce, Worcestershire sauce, mustard, green onions, celery leaves, horseradish, ketchup, lemon juice, garlic powder and salt in container of a food processor or electric blender. Process until thoroughly combined. Taste and adjust horseradish, mustard, garlic powder and salt as desired. Serve with peeled and deveined cooked chilled shrimp. Refrigerate leftovers in a tightly covered container. Makes about 2 ½ cups sauce.
Recipe created by registered dietitian nutritionist Kim Galeaz, RDN LD


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