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m S M JHfti I * JH I I I ' I ,i Real Sangria , . _ Wine.. 6.49 750-ml bot. SAVE UP TO .50 $ Rosemount Estate ... Wine 8.99 Selected Varietals, 750-ml bot. SAVE UP TO 1.00 iPife [Ho J i WINE p San Giuseppe Wine 10.49 Merlot, Pinot Grigio, or Pir.k Pinot Grigio, 750-ml bot. Advantage Buy CK Mondavi Wine 11.49 Chardonnay, Cabernet Sauvignon, Merlot Cabernet Sauvignon, Syrah, Sauvignon Blanc, Merlot, Zinfandel, or Pinot Grigio, 1,5-L bot. www. pub.,x.com/wine Want more ideas to dress up your table? Visit www.publix.com/wi.ie and sign up for your free subscription to Publix Grape ® magazine online, too. 2 A(ABCDPN)-09/06/07 nr Jl|igSSgpF *> |M99 F Kenwood Merlot Wine Or Chardonnay Sonoma, Sauvignon Blanc, or Zinfandel, 750-ml bot. SAVE UP TO 1.00 Bring your family back to the table Cooking Sequence • Prepare dessert through step 3; set aside - 25 minutes • Prepare crab cake recipe and serve - 20 minutes • Complete dessert when ready to serve - 5 minutes Serves 4 Meal Time: 50 Minutes Suggested Items: Crosse & Blackwell Zesty Remoulade Seafood Sauce, fresh salad blend, Bakery Italian Five Grain Bread Wine Suggestion: A smooth, medium-bodied white wine such as Kendall Jackson Grand Reserve Chardonnay, with bright citrus and ripe apple flavors and a smooth creamy texture. Nested Crab Cakes With Couscous 4 (3-ounce) Shaw's Crab Cakes 1/4 cup butter, divided 1 1/4 cups water 1 (5.8-ounce) package Near East Roasted Garlic and Olive Oil Couscous 2 cloves fresh garlic 2 cups tightly packed Fresh Express Spinach 1/4 teaspoon salt 1/8 teaspoon pepper 1 Place crab cakes on microwave-safe plate; heat in microwave on DEFROST (30% power) 2 minutes or until thawed. Preheat large saute pan on medium heat 2-3 minutes. Place 1 tablespoon butter in pan and swirl to coat; gently add crab cakes and cook 5 minutes. 2 Add 1 tablespoon butter and turn crab cakes. Reduce heat to medium-low and cook 6 more minutes or until Pears With Gorgonzola Cream 1 lemon for zest (rinsed) 3/4 cup Sorrento Part-Skim Ricotta Cheese 1/4 cup Treasure Cave Crumbled Gorgonzola Cheese 1/4 cup whipped cream cheese spread 1/4 cup honey 4 medium or large California Bartlett Pears (rinsed) 1 tablespoon butter 2 tablespoons cinnamon sugar 1/2 cup pressurized whipped heavy cream (optional) 1 Peel 1-2 strips of lemon peel with vegetable peeler (or zester). Finely chop, then measure (1 teaspoon). Add to medium bowl; add all cheeses and honey. 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. ©2007 Publix Super Markets, Inc. Nested Crab Cakes With Couscous and Pears With Gorgonzola Cream jEr- A internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. 3 Meanwhile, combine water and 1 tablespoon butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until boiling. Stir in couscous mix; cover and let stand. 4 Remove crab cakes from pan and cover to keep warm. Add remaining 1 tablespoon butter to pan, Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Cook 1-2 minutes until browned. Add remaining ingredients, cover, and cook 1-2 minutes, stirring occasionally, until spinach is hot and tender. Form nests of spinach and top with crab cakes. Fluff couscous with fork and serve. CALORIES (per 1/4 recipe) 420 kcal; FAT 22g; CHOL 115 mg; SODIUM 1169 mg; CARB 39g; FIBER 3g; PROTEIN 18g; VIT A 51%; VIT C 15%; CALC 7%; IRON 11% Whisk 1-2 minutes until smooth and well blended. Divide into serving bowls and chill until ready to serve. 2 Peel pears, remove core, and cut into bite-size pieces. 3 Preheat large saute pan on medium 2-3 minutes. Add butter (swirl to coat), add pears, and sprinkle with cinnamon sugar. Cover and cook 6-8 minutes, stirring occasionally, until tender and browned. Can be set aside until ready to serve. 4 Spoon pears over cheese mixture, top with whipped cream, and serve. CALORIES (per 1/4 recipe) 403 kcal; FAT 16g; CHOL 58mg; SODIUM 188 mg; CARB 61g; FIBER 6g; PROTEIN 7g; VIT A 9%; VIT C 18%; CALC 17%; IRON 4% Shortcuts and Tips Add some sun-dried golden raisins to the pears as they cook for added sweetness.