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Publix SHOPPING LIST 9" Blackstone Merlot Wine Or Cabernet Sauvignon, Zinfandel, Syrah or Pinot Noir, 750-ml bot. SAVTr UP TO 1.50 -sail- 1 j 'l'/ '^ wi ■ WINE Columbia Crest Two Vines Chardonnay Wine 799 Or Merlot Cabernet, Merlot, Shiraz or Cabernet Sauvignon, 750-ml bot. Advantage Buy St. Francis Chardonnay Wine 12.99 750-ml bot. Publix Wine Guide www.publix.com/wine Want more ideas to dress up your table? Visit www.publix.com/wine and sign up for your free subscription to Publix Crape ® magazine online, too. 2 A(ABDM)-07/20/06 /\ ruatix. Hrinti your family hack la the table Cooking Sequence • Preheat grill • Chop thyme for both recipes (3 teaspoons) - 5 minutes • Prepare salmon through step 1; prepare potatoes and begin to cook -10 minutes • Complete Salmon and serve - 15 minutes Serves 4 Meal Time: 30 Minutes Suggested Items: Dole Italian Salad Blend, Texas garlic toast, Bakery Carrot Bar Cake Wine Suggestion: A light-bodied red wine such as Robert Mondavi Private Selection Pinot Noir, which has flavors of cherry, raspberry, and red plum with allspice and floral accents. Salmon With Warm Bacon Salsa 10-12 sprigs fresh thyme (rinsed) 4 fresh or dried figs 2 slices Hormel Center Cut Bacon 1/2 cup pre-diced red onions 1 tablespoon Gourmet Garden Garlic Blend (paste) 11/2 pounds Wild Alaskan Sockeye Fresh Salmon (ask for skin to be removed) 2 teaspoons Bertolli Extra-Virgin Olive Oil 1/2 teaspoon mesquite seasoning 1/4 teaspoon pepper 1 (10-ounce) can Rotel Milder Diced Tomatoes/Green Chiles (well drained) Pan-Roasted Herb Potatoes 3-5 sprigs fresh thyme (rinsed) 1 tablespoon Bertolli Extra-Virgin Olive Oil 1 tablespoon Gourmet Garden Garlic Blend (paste) 1/4 cup pre-diced red onions 1 (16-ounce) bag Reser’s Potato Express Rosemary/Garlic Diced Potatoes Pick up a recipe card on the Apron s® Simple Meals recipe card rack at your local Publix. Visit www.publix.com/aprons for more Apron's® recipes. ©2006 Publix Super Markets, Inc. Salmon With Warm Bacon Salsa and Pan-Roasted Herb Potatoes V 1 Preheat grill. Finely chop thyme, leaves only; measure (2 teaspoons) and set aside. Preheat medium saucepan on medium-high 2-3 minutes. Cut figs and bacon into 1/4-inch pieces; set figs aside. Place bacon in pan with onions and garlic paste; cook 5-7 minutes, stirring occasionally, until bacon begins to brown. 2 Meanwhile, cut away dark sections of salmon and cut into 4 servings. Rub both sides of salmon with oil; sprinkle with thyme, mesquite seasoning, and pepper. Wash hands. Place salmon, using tongs, on grill, with darker side up. Close lid (or cover loosely with foil) and cook 2-3 minutes on each side or until internal temperature reaches 145°F. Use meat thermometer to accurately ensure doneness. 3 Add figs and tomatoes to bacon mixture; reduce heat to medium and simmer 4-5 minutes, stirring occasionally, until mixture thickens and liquid evaporates. Serve salsa over salmon. CALORIES (per 1/4 recipe) 394 kcal; FAT 18g; CHOL 109 mg; SODIUM 653 mg; CARB 15g; FIBER 3g; PROTEIN 38g; VIT A 11%: VIT C 28%; CALC 5%; IRON 10% 1 Preheat large saute pan on medium-high 2-3 minutes. Finely chop thyme, leaves only; measure (1 teaspoon). 2 Place oil in pan; swirl to coat. Add remaining ingredients to pan. Cook 7-8 minutes, stirring often, until brown and tender. Serve. CALORIES (per 1/4 recipe) ISlkcai; FAT 4g; CHOLOmg; SODIUM 1007 mg; CARB 25g; FIBER 3g; PROTEIN 3g; VIT A 0%; VIT C 25%; CALC 0%; IRON 3% Shortcuts and Tips Figs are high in both soluble and insoluble fiber. They have no fat no sodium, and no cholesterol.