SEASONAL TIPS

Whether you’re firing up the grill for a July 4th BBQ  or preparing the turkey at Thanksgiving, this is the place for the best seasonal tips, secrets and advice.

  • Order Before April 10th

    Passover is coming soon! Let Straub’s do all the work and make your Passover delicious. Click here to see our menu.

    Passover Menu 2014



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  • Irish Recipes

     

     

     

     

     

    Vegetarian Irish Stew
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    Ingredients
    1. 2 medium onions
    2. 1/4 cup unbleached flour
    3. 4 cups water
    4. 2 cups mushrooms, thickly sliced
    5. 1 cup carrots or 1 cup parsnip, sliced
    6. 1 cup turnips or 1 cup rutabaga
    7. 1 cup celery, diced
    8. 1/2 cup split red lentils
    9. 1/2 cup fresh parsley
    10. 1/4 cup Braggs liquid aminos or 1/4 cup soy sauce
    11. 3 vegetable bouillon cubes
    12. 1 bay leaf
    13. 2 teaspoons marmite
    14. 1 teaspoon sugar
    15. 1/4 teaspoon thyme
    16. 1/4 teaspoon rosemary
    17. 1/4 teaspoon marjoram
    18. pepper
    19. 1 cup textured vegetable protein, chunks
    Instructions
    1. In a large, lightly oiled pot steam fry the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely.
    2. Add the remaining ingredients, mix well, bring to boil. Cover and simmer on low for 30 minutes or until vegetables are done.
    3. Taste and season.
    Adapted from Food.com
    Adapted from Food.com
    Straub's http://straubs.com/
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  • Irish Recipes

     

     

     

     

     

    Beef and Guinness Stew
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    Ingredients
    1. 3 tablespoons canola oil, divided
    2. 1/4 cup all-purpose flour
    3. 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
    4. 1 teaspoon salt, divided
    5. 5 cups chopped onion (about 3 onions)
    6. 1 tablespoon tomato paste
    7. 4 cups fat-free, lower-sodium beef broth
    8. 1 (11.2-ounce) bottle Guinness Stout
    9. 1 tablespoon raisins
    10. 1 teaspoon caraway seeds
    11. 1/2 teaspoon black pepper
    12. 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
    13. 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
    14. 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
    15. 2 tablespoons finely chopped fresh flat-leaf parsley
    Instructions
    1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat.
    2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.
    3. Add half of beef to pan; cook 5 minutes, turning to brown on all sides.
    4. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
    5. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
    6. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits.
    7. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
    8. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally.
    9. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
    10. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
    Adapted from Cooking Light
    Adapted from Cooking Light
    Straub's http://straubs.com/
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  • Irish Recipes

     

     

     

     

     

    Salmon Potato Cakes
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    Ingredients
    1. 14 ounces fresh skinless salmon fillets
    2. 2 cups refrigerated sour cream and chive flavored mashed potatoes
    3. 1/2 cup seasoned fine dry bread crumbs
    4. 3 tablespoons snipped fresh dill
    5. Nonstick cooking spray
    6. 5 ounce package mixed salad greens
    7. 1/2 cup bottled Honey-Dijon salad dressing
    Instructions
    1. Rinse and dry salmon.
    2. Place in 2-quart square microwave-safe baking dish; cover with vented plastic.
    3. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces.
    4. In bowl combine salmon, potatoes, bread crumbs, and dill.
    5. Form salmon mixture in eight 3-1/2-inch cakes.
    6. Lightly coat a large nonstick skillet with cooking spray.
    7. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned.
    8. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing.
    Adapted from Better Homes and Garden
    Adapted from Better Homes and Garden
    Straub's http://straubs.com/
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