Their Menu magazine is published quarterly. Although on sale in the stores, it magically appears in my mailbox. They know what a good customer I am! It features wonderful seasonal recipes (often using their own convenience or specialty items), suggested wine pairings, farm features, and cooking techniques.
This week I tried Grilled Jamaican-Style Jerk Chicken Breasts served with Mango & Cashew Salad. The chicken is packaged in the marinade and grill ready. The salad is simple to prepare, and delicious. Both will make future appearances on our summer table.
Mango & Cashew Salad
1 1/2 Tbsp and 1/3 cup Wegmans Extra-Virgin Olive Oil, divided
1/2 lb whole, unsalted cashews (Bulk Foods) (about 1 1/2 cups)
1/8 tsp cayenne pepper
3/4 tsp salt
2 Tbsp Wegmans Clover Honey
juice from 1 lime (about 2 Tbsp)
3 bags (5 oz each) Food You Feel Good About Arugula Blend Salad
3 mangos, peeled, seeded, 1-inch dice (about 3 1/2 cups)
Heat 1 1/2 Tbsp oil in skillet on MEDIUM. Add cashews, cayenne pepper and salt; stir in honey.
Remove from heat; toss, set aside to cool.
Whisk lime juice and remaining 1/3 cup olive oil in small bowl.
Combine arugula, mango and cashew mixture in large bowl; drizzle with dressing.
Notes: Mangos aren't popular with my family, so we used apples instead. We also made only 1/3 of the recipe.
Weekend Cooking, hosted at Beth Fish Reads, is open to anyone with a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.