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 Smart Cooking
Smart Cooking

Delicious recipes using Costco products

CoverForOnline.indd 3 9/28/10 8:40 AM

p000.001_HalfTitle.indd 1 8/12/10 3:27 PM
 Smart Cooking
Smart Cooking

p000.001_HalfTitle.indd 2 8/12/10 3:26 PM

 Grilled Sea Scallops with
Arugula, Watermelon and
Feta Salad can be found
on page 138.

p002.003_Title_R1.indd 2 8/19/10 8:07 AM

 Smart Cooking
Smart Cooking
Delicious recipes using Costco products

Tim Talevich
Editorial Director

With a foreword by
Tim Rose

Issaquah, Washington

p002.003_Title.indd 3 8/12/10 3:28 PM

 Contents
Senior Vice President
E-commerce and Publishing: Ginnie Roeglin
Publisher: David W. Fuller
Editorial Director: Tim Talevich
Art Director: Doris Winters
Associate Editorial Director: Anita Thompson
Associate Art Director: Lory Williams Letter from Ginnie Roeglin 6
Associate Editor: Judy Gouldthorpe Foreword by Tim Rose 7
Senior Designer: Dawna Broncheau
Photographers: Darren Emmens About This Book 8
Chris McArthur by David W. Fuller
Illustrator: Kelly J. Brownlee
Food Stylists: Amy Muzyka-McGuire Breakfasts 10
Christine Jackson Introduction by David H. Murdock
Kitchen Manager: Linda Carey
Studio Assistant: Melissa Fraser Appetizers and Beverages 22
Introduction by the Purcell sisters, Lauren and Anne
Business Manager: Jane Klein-Shucklin
Advertising Manager: Steve Trump
Assistant
Advertising Manager: Kathi Tipper
Advertising Assistants: Melanie Woods
Toni Pinto
Online Editor: David Wight
Production Manager: Pam Sather
Assistant
Production Manager: Antolin Matsuda
Prepress Supervisor/
Color Specialist: MaryAnne Robbers
Print Management: James Letzel and
Ayako Chang, GSSI
Distribution: Rossie Cruz

All food photographs by Iridio Photography,

Seattle, Washington, with the following exceptions:
Dulcinea, 32 (right)
Quentin Bacon, 111 (chef photo)
McCormick, 169 (right), 176 (left)
Ed Oulette/©Sandra Lee Semi-Homemade® (chef photo), 182
Smuckers, 195 (right)

Smart Cooking The Costco Way. Copyright ©2010 by Costco Wholesale

Corporation. All rights reserved. No part of this book may be used or
reproduced in any manner whatsoever without written permission except
in the case of brief quotations embodied in critical articles and reviews. For
information, contact Publishing Department, Costco Wholesale Corporation,
999 Lake Drive, Issaquah, Washington 98027.
FIRST EDITION
Printed by Sungjeon & Hwasung Printing, Seoul, South Korea
ISBN-13: 978-0-9819003-2-2
ISBN-10: 0-9819003-2-1
Library of Congress Control Number: 2010932203 106
Cover photo recipe page 123

p004.005_TOC_R1.indd 4 8/20/10 8:36 AM

 Salads and Soups 48 Entrées 118
Introduction by the editors at America’s Test Kitchen Introduction by Jamie Purviance

Side Dishes 76 Desserts 182

Introduction by Steven Pratt, M.D. Introduction by Sandra Lee

Chef’s Choice 88 Index 226

Recipes created by some of America’s
outstanding chefs using Costco products Supplier Listing 232

30 207

96 72

p004.005_TOC_R1.indd 5 8/20/10 8:36 AM

 To Our Valued Members

W e are delighted to offer this gift in time for the holidays—our ninth
annual cookbook in our series of Costco Way cookbooks—to thank you
for your business and loyal membership. This book has been made possible
through the support of Costco’s many food suppliers.
As in past years, we’ve asked our suppliers to develop recipes that showcase
their products that we sell at Costco. We have also included recipes from
many of our favorite celebrity chefs such as Mario Batali, Steven Raichlen and
Anne Byrn in the “Chef’s Choice” section in the center of the book. These top
chefs have worked their magic to develop recipes using their favorite ingredients
from Costco. Most of the recipes throughout the book have a short list of
affordable, readily available ingredients and are quick and easy to prepare.
This year, you’ll find a variety of helpful tips at the beginning of the chapters
in the book. We have asked leading experts, such as Sandra Lee, Christopher
Kimball and the crew at America’s Test Kitchen, and David Murdock of the
Dole Corporation, to share ideas on what foods to eat, how to best prepare
them and how to safely store them.
Above everything else, the secret to all the great dishes featured in this book
is top-quality ingredients. When you purchase your ingredients from Costco,
you know that you are getting the best—and at a great price.
And about the title of this year’s book: “Smart Cooking” pretty much sums up
what we try to achieve with the food we sell at Costco. Our buyers work hard
to find the best food products from around the country and the world. They
place a lot of emphasis on convenience for you, and they do this all while
keeping an eye on prices. I think that’s a pretty smart approach to preparing
meals for your family.
We hope you enjoy Smart Cooking The Costco Way and try out our recipes
with your family and friends. You can also find our past years’ cookbooks
online at Costco.com. Just type “Costco Cookbooks” in the search window
on our home page.
Bon appétit from all of us at Costco!

Ginnie Roeglin,
Senior Vice President,
E-commerce and Publishing

6 Smart Cooking The Costco Way

p006.007_GinnieAndFrwd.indd 6 8/12/10 3:30 PM

 Foreword

W hen Costco opened its doors with a single warehouse in Seattle back in
1983, one area that was very small was the food department. In support
of our business members who ran restaurants and other businesses, we offered
some large cuts of beef, packages of sliced deli meats and a few other products.
But there was no produce or other fresh foods. In fact, in those early years we
didn’t think that food would be a big part of our business. I’m happy to report
that we were wrong.
Today, food is at the top of the shopping list for many members, ranging from
staples such as sugar, flour and canned goods to fresh fruit and vegetables;
from fresh meats, seafood and poultry to muffins, pies and cakes that you can
smell baking throughout the day. To see how big food has become in the
warehouses, just look for the crowds around the sample tables. Many of our
food products have become famous, such as our marvelous pumpkin pies. We
sell more than 4 million of them during the holidays.
We’ve built our food program around the Costco philosophy of the best products
for the lowest possible prices. We don’t carry the thousands of food items you’ll
see in a typical grocery store. Instead, we focus on the everyday essentials,
complemented by a variety of special products that come in at different times
during the year, such as fine vanilla beans, unique olive oils and select wines.
The emphasis is always on quality, whether the product comes from a leading
manufacturer or carries our own label, Kirkland Signature.
This cookbook shows just how robust and exciting our food program at Costco
has become. Thanks to the efforts of our buyers and the quality products from
our suppliers, you can find everything you need to make great meals at Costco.
A perfect place to start is with some of the 280 recipes featured here. We hope
you enjoy them, and we appreciate the opportunity to serve you.

Tim Rose,
Senior Vice President,
Foods and Sundries

Smart Cooking The Costco Way 7

p006.007_GinnieAndFrwd.indd 7 8/12/10 3:30 PM

 About This Book

T his is the ninth year we have created a cookbook designed to showcase

the exciting array of foods sold at Costco. As with the last six books,
Smart Cooking The Costco Way will be handed out to members on a first-come,
first-served basis the weekend after Thanksgiving as a token of our appreciation
for their membership.
And as with Costco itself, the format of the book remains simple and direct. The
book is arranged with sections for breakfasts, appetizers and beverages, salads
and soups, side dishes, entrées and desserts.
The index at the back of the book contains listings by recipe and food item. We
also have included a “Supplier Listing” section with contact information for all
of the participating food suppliers.
Every recipe has been identified with the supplier’s name and logo. We want to
thank each of these suppliers for their support of this book. (Please note that some
branded products may not be sold in your part of the country. In such cases, you
should substitute a similar product.)
Again this year, some of the recipes have nutritional information listed
with them. This is helpful for anybody watching calories and following a
controlled, healthful diet.
Our popular “Chef’s Choice” chapter offers nearly 30 pages of recipes devel-
oped by some of the country’s most accomplished chefs. All of these chefs
have achieved national or international renown with cookbooks of their own,
television shows and/or exceptional restaurants. Thanks to all of them for help-
ing to make this another exciting addition to The Costco Way cookbook series.
An innovation you will see this year is a “Quick & Easy” logo. It appears next to
recipes that are particularly easy to prepare when your time is limited. I think
you’ll find these recipes handy for those busy days that we all have.
I hope you will enjoy this offering of culinary delights and that armed with
these recipes, you will be able to demonstrate that you do indeed know
something about smart cooking.

David W. Fuller,
Publisher

Note on brands
Many of the recipes in this book were submitted by companies that hold copyrights on the recipes
and/or trademark applications/registrations on the brands listed in the recipes. Each of the companies
represented in this book asserts its ownership of the trademarks, applications/registrations and
copyrights it holds on its company name, brands or recipes. Trademark, application/registration
and copyright symbols have been eliminated from the titles and text of the recipes by the publishers
for design and readability purposes only.

8 Smart Cooking The Costco Way

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 Smart Cooking
Smart Cooking

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 Recipe for longevity
Breakfasts
David H. Murdock
David H. Murdock is Chairman
of the Dole Food Company.
He recently published The
Dole Nutrition Handbook:
What to Eat and How to Live
for a Longer, Healthier Life.
It has been condensed
into pocket-size booklets
that can be ordered online
at www.dole.com/costco.

By David H. Murdock
WHERE DO YOU find everything you need to live a
long and healthy life? Not at the doctor’s office, but
at Costco.
Even as Chairman of the Dole Food Company, I
shop every weekend at Costco—filling up my cart
with large quantities of fruit and vegetables. Oprah
Winfrey and I did a Costco run when she visited
me as part of a show she devoted to longevity. My
secret, at age 87, is plenty of fruit and vegetables,
plus 50 or 60 minutes of exercise five days a week. It
all starts with a good breakfast, and continues with a
smart eating plan throughout the day.

p010.011_BreakfastOpener_R1.indd 10 8/20/10 3:22 PM

 I personally like to juice up several
different kinds of fruit and vegetables— A day in the diet
bananas, red bell peppers, apples, carrots, of Mr. Murdock
celery, broccoli, spinach, parsley, tomatoes Breakfast
and cucumbers. I include the rinds and even ● Steel-cut oatmeal with pineapple,
some banana peel because that’s where most bananas, raspberries, black raspber-
of the nutrition is. ries, blueberries and sliced almonds
For my daily diet, I stay with lean protein ● Egg-white omelet with tomatoes,
with every meal (fish, egg whites, beans and broccoli, red bell peppers, spinach,
nuts), plus a half plate of fruit and vegetables. mushrooms and onions
Basically I recommend eating a substantial ● Pineapple juice
breakfast each day, one that includes a whole Lunch
grain (such as oatmeal), plenty of fruit—berries, ● Baby spinach salad with sliced apple
banana, pineapple—and topped with and pecans
nuts (almonds, walnuts, pecans, all kinds ● Grilled salmon with mango salsa
of nuts). Sometimes I have an egg-white Dinner
vegetable omelet, which Oprah joked is ● Broccoli soup
“mostly vegetables.” ● Grilled halibut
For lunch and dinner I like to have a fish ● Roasted tomatoes with olives
rich in omega-3s, such as salmon, black cod or and capers
sardines. That is accompanied by either a salad ● Barley risotto
or soup—and often both. ● Roasted pear
I eat a lot, but my weight rarely fluctuates halves in port
more than one or two pounds. When you eat
a diet that is primarily fruit and vegetables,
the high water and fiber content really fills
you up. Plus, by eating good quantities of fruit
and vegetables every day, you’re essentially
getting all your nutrient needs met, and that
helps you feel satisfied.
I recommend that you subscribe to
Dole’s Nutrition News, a free electronic
monthly newsletter, for more food tips
and information. Subscribe at
www.dole.com.

11

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p012.013_BreakfastsIntro.indd 12 8/12/10 4:22 PM
 Turkey ’n’ Stuffing Strata
Moark LLC/Hillandale Farms/
Hickman’s Family Farms/Cal-Maine
Foods/Oakdell Egg Farms/Wilcox
Farms/NuCal Foods
Cooking spray Evenly coat an 8-inch square baking pan with
4 cups (about 7-8 ounces) cooking spray.
herb-seasoned stuffing Sprinkle 2 cups of stuffing cubes in the pan. Layer
cubes, divided
broccoli, turkey, cheese and onions over the cubes.
1 10-ounce package frozen
Top with the remaining 2 cups of cubes.
chopped broccoli, thawed
and drained In a large bowl, beat together eggs and milk until well
1 cup (about 5 ounces) diced blended. Pour evenly over the stuffing mixture. Cover
cooked turkey and refrigerate for several hours or overnight.
1/ 2 cup (2 ounces) shredded
Preheat oven to 350°F.
Three-Cheese Egg Bake
Cheddar cheese
Sprinkle the stuffing mixture with almonds. Bake, in Ham Cups
3 tablespoons thinly sliced
green onions with tops uncovered, until golden brown and a knife inserted Kirkland Signature/Michael Foods
near the center comes out clean, about 50-60
6 eggs 12 slices (1/8 inch thick) Preheat oven to 400°F. Grease a 12-cup nonstick
minutes. Makes 6 servings. Black Forest or
1 1/2 cups skim or regular muffin pan.
low-fat milk Virginia ham (see note) Carefully place a ham slice inside each muffin cup;
2 tablespoons sliced almonds 3/4 cup whipped
the ham will come up over the edges. Spoon 1 table-
cream cheese
spoon cream cheese into the bottom of each cup.
2 cups (16 ounces)
Kirkland Signature Whisk together Real Egg Product, milk, salt and basil.
Real Egg Product Pour the mixture equally into the ham cups. Top with
1/ 3 cup milk chopped tomatoes and shredded cheeses.
1/4 teaspoon salt Bake for 14-16 minutes, or until a toothpick inserted
1 tablespoon finely in the center comes out clean. Let cool for 5 minutes
chopped fresh basil before removing from the pan. Serve immediately.
1/ 2 cup chopped grape
Makes 6 servings.
tomatoes
1/ 2 cup shredded
Note: Ham slices should be without holes.
mozzarella cheese
1/4 cup shredded
Parmesan cheese

Breakfasts 13

p012.013_BreakfastsIntro.indd 13 8/12/10 4:22 PM

 Breakfast Crepes Blueberry Oat Pancakes
Nutella with Fruit Topping
3/4 cup whole wheat flour In a mixing bowl, blend flour, sugar and salt. Gradually Nature’s Partner
(or all-purpose flour) whisk in milk. Add beaten eggs and continue mixing 3/4 cup low-fat milk In a large bowl, mix together milk, yogurt, oats and
3 tablespoons sugar until the batter is smooth and creamy, with no lumps. 3/4 cup plain low-fat oat bran. Let stand for 5 minutes.
Pinch of salt Cover the bowl with plastic wrap and refrigerate for Greek yogurt
3/4 cup skim milk 2 hours (or overnight). Sift together flour, baking powder and salt.
3/4 cup rolled oats
2 large eggs, beaten When ready to make the crepes, melt 2 tablespoons 1/ 2 cup oat bran
Gently stir eggs into oat mixture. Stir in dry sifted
2 tablespoons butter, butter, add to the batter and mix thoroughly. ingredients, honey and butter. Set batter aside.
3/4 cup flour
plus more for frying To prepare the fruit topping, mix yogurt with honey
Heat a small pan over medium heat. Brush the pan 1 tablespoon
Nutella* hazelnut spread baking powder to taste in a bowl. Add kiwifruit, peaches and grapes,
lightly with butter or oil (repeat for each new crepe).
Fresh fruit, for serving 1 teaspoon salt stirring to coat.
Pour 2 tablespoons of batter into the pan and tilt to
Confectioners’ sugar, spread evenly. Cook until golden brown, flip over and 2 large eggs, beaten Drop batter by 1/3 cupfuls onto a greased or nonstick
for serving 1/4 cup honey griddle or frying pan heated to medium-high. Dot the
cook until the other side is browned.
Whipped cream (optional) 1/4 cup butter, melted tops of the pancakes with blueberries. Cook until tops
Let the crepes cool. Spread Nutella on each crepe
and roll or fold. Serve with your choice of garnish, 1 cup Nature’s are bubbly and edges appear cooked. Flip over and
such as fresh fruit, confectioners’ sugar and a dollop Partner* VitalBerry cook the other side.
blueberries, washed Top the pancakes with fruit mixture. Garnish with
of whipped cream. Makes 10-12 crepes.
* Brands may vary by region; substitute a similar product.
Chopped almonds or pecans, chopped nuts. Makes 8-10 pancakes.
for garnish (optional) * Brands may vary by region; substitute a similar product.
FRUIT TOPPING ®

1 cup plain low-fat

Greek yogurt
Honey to taste
2 Nature’s Partner* kiwifruit,
peeled and diced
2 Nature’s Partner* peaches,
washed and diced
1 cup Nature’s Partner*
green or red seedless
grapes, washed
and halved

14 Smart Cooking The Costco Way

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 Black Velvet Apricot French Toast layer of this mixture on each slice of bread, then add a layer of sliced apricots
on 4 of the slices. Top with the other 4 bread slices.
Kingsburg Orchards In a separate bowl, whisk together eggs, milk and cinnamon. Dip the stuffed
4 ounces cream cheese, softened 4-6 Kingsburg Orchards* Black French toast into the egg mixture.
3 tablespoons butter, softened Velvet apricots, pitted and sliced
Grill on the griddle until both sides are a crisp golden-brown—the cream cheese
1 cup confectioners’ sugar, plus 3 large or extra large eggs should be melted and the apricots warm.
more for serving 1 cup milk
1/4 teaspoon vanilla Dust with confectioners’ sugar and serve warm. Makes 4 servings.
1 teaspoon ground cinnamon
* Brands may vary by region; substitute a similar product.
8 slices slightly stale bread
Heat a greased griddle to 300°F.
In a bowl, mix together cream cheese, butter, 1 cup sugar and vanilla. Spread a thin

Breakfasts 15

p014.015_Breakfasts_R1.indd 15 8/20/10 8:42 AM

 Cranberry Orange Scones Double Orange-Walnut Muffins
Pure Via Quaker
2 cups all-purpose flour Preheat oven to 425°F. 1 1/2 cups all-purpose flour Preheat oven to 400°F. Spray bottoms only of
12 packets Pure Via* All In a medium bowl, mix flour, sweetener, grated 1 cup Quaker Oats (quick 12 medium muffin pan cups with cooking spray
Natural Zero Calorie orange peel, baking powder, baking soda and salt. or old fashioned, or line with paper baking cups.
Sweetener uncooked) In a large bowl, stir together flour, oats, 2/3 cup
Cut in butter with a pastry blender, until the mixture 2/3 cup plus 1 tablespoon
1 tablespoon grated sugar, baking powder, baking soda and salt. Add
looks like fine crumbs. sugar, divided
orange peel 1/ 2 cup walnuts; mix well.
1 1/2 teaspoons Stir in buttermilk until the dough pulls away from the 2 teaspoons baking
baking powder sides of the bowl. Stir in cranberries. powder In a medium bowl, beat 2/3 cup juice, milk, egg and
1/ 2 teaspoon baking soda Drop dough by 1/3 cupfuls onto an ungreased cookie 1/ 2 teaspoon baking soda melted butter until well blended. Add all at once to the
1/4 teaspoon salt sheet. Brush with egg. 1/4 teaspoon salt dry ingredients; stir just until evenly moistened. Pour
1/ 2 cup (1 stick) butter, 3/4 cup coarsely chopped into muffin pan cups. Sprinkle with 1/4 cup walnuts.
Bake for 12-15 minutes, or until light brown.
cut into 8 pieces Immediately remove scones from the cookie sheet. toasted walnuts, Bake for 15-18 minutes, or until a wooden pick
1 cup buttermilk divided inserted in the center comes out clean.
1/ 2 cup sweetened
Serve warm. Makes 10 scones. 2/3 cup plus 1/4 cup
Remove from the oven and immediately spoon
dried cranberries Nutritional information: Each serving has Tropicana Pure 1/4 cup juice over the muffins. Let stand for
1 beaten egg (optional) 200 calories, 3 g protein, 27 g carbohydrates, 9 g fat, Premium orange juice
or Naked 100% orange 5 minutes. Sprinkle with 1 tablespoon sugar.
25 mg cholesterol, 290 mg sodium, 7 g sugar.
juice, divided Serve warm. Makes 12 muffins.
* Brands may vary by region; substitute a similar product.
1/ 2 cup 1% or skim milk
1 large egg
1/4 cup butter or trans-fat-
free vegetable shorten-
ing, melted and cooled

16 Smart Cooking The Costco Way

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 Good Morning Apple Cake Beat cake mix, eggs, milk and cinnamon in a large mixer bowl until just moistened.
Beat for 2 minutes at medium speed.
Borton & Sons Core and slice apples; fold into the batter. Pour half of the batter into the prepared
1 18.25-ounce package STREUSEL TOPPING pan. Sprinkle with half of the streusel topping. Top with the remaining batter.
yellow cake mix 3/4 cup old-fashioned oats Sprinkle with the remaining topping.
3 large eggs 3/4 cup chopped pecans or walnuts
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
1 1/ 3 cups milk 1/ 2 cup packed dark brown sugar
Makes 8-10 servings.
1/ 2 teaspoon ground cinnamon 1/ 2 teaspoon ground cinnamon
* Brands may vary by region; substitute a similar product.
2 medium-sized Borton* apples, 1/ 2 cup melted butter
the variety of your choice
Preheat oven to 350°F. Grease and flour a 13-by-9-inch baking pan.
To prepare the streusel topping, combine all ingredients in a medium bowl and mix
well. Set aside.

Breakfasts 17

p016.017_Breakfasts.indd 17 8/12/10 4:04 PM

 Apple Pear Strudel Melt butter over medium heat in a large sauté pan. Add apple pears and cook until ten-
der. When they are almost done, add sugar, grated orange peel and walnuts. Stir gently
Kingsburg Orchards until the sugar has melted and the apple pears are glazed.
2 sheets puff pastry (1 package) GLAZE Place a sheet of puff pastry on a greased cookie sheet. Along each long side of the pastry,
2 tablespoons butter 3/4 cup confectioners’ sugar make angled slits 1 inch apart from the edge to within about 1/ 2-3/4 inch of the fold
4-5 Kingsburg Orchards* apple 1 tablespoon milk mark. Spread half of the apple pear mixture down the center. Fold the cut sides over the
pears, peeled, cored and 1/4 teaspoon vanilla extract top in a crisscross pattern. Pinch the ends closed. Repeat for the second strudel.
thinly sliced
1/ 2 cup firmly packed light
Bake for 20-30 minutes, or until golden brown.
brown sugar To prepare the glaze, combine all ingredients in a small bowl and whisk to blend. For a
Grated peel of 1 orange thinner consistency, add 1/ 2 teaspoon more milk. Drizzle over the warm
1/4 cup chopped walnuts strudel. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
Preheat oven to 350°F.
Remove puff pastry from the package to thaw.

18 Smart Cooking The Costco Way

p018.019_Breakfasts.indd 18 8/12/10 4:17 PM

 Blueberry Danish Delight Cut the dough into 8 squares.
Spread 1-2 tablespoons of the blueberry cream cheese mixture diagonally across
Meduri Farms each square.
4 ounces cream cheese 1/2 cup Kirkland Signature Using your fingers, pick up the 2 opposite corners of the square and overlap to
(refrigerate until ready to use) dried blueberries form each Danish.
2 tablespoons sugar 1 Pillsbury Crescent refrigerated
(or 1/4 cup Splenda) In a small bowl, mix honey and water. Brush over the top of each pastry.
seamless dough sheet
1 egg (1 package) Bake on the cookie sheet for 13-15 minutes, or until golden brown. Remove from
1/2 teaspoon grated lemon peel 1 teaspoon honey the oven and place on a cooling rack for about 15 minutes.
1 teaspoon lemon juice 1/2 teaspoon water Sift confectioners’ sugar over the top of each Danish and serve. Makes 4-8 servings.
1/ 2 teaspoon vanilla extract Confectioners’ sugar (optional) Tip: These pastries are also good for dessert.
Preheat oven to 375°F.
In a mixer, beat cream cheese and sugar until smooth. Add egg, grated lemon peel,
lemon juice and vanilla; beat until well blended. Fold dried blueberries into the mixture.
Cover a cookie sheet with parchment paper. Roll out dough onto the cookie sheet.

Breakfasts 19

p018.019_Breakfasts.indd 19 8/12/10 4:17 PM

 Savory Pancake Bowls Breakfast Wraps
Continental Mills/Peterson Cheese Del Monte Foods
1 cup Krusteaz Buttermilk Preheat a lightly greased griddle to 375°F (medium 1 egg Beat together egg and egg whites. Spray a skillet
Pancake Mix heat). Preheat oven to 350°F. Lightly grease a 12-cup 2 egg whites with cooking spray and heat over medium heat. Add
1 1/4 cups water muffin pan. Nonstick cooking spray eggs and scramble, breaking up into small pieces.
1 tablespoon butter Stir together pancake mix and water (batter will 1 15 1/4-ounce can S&W Stir in corn, tomatoes, zucchini, onions and cheese.
3/4 cup 2-inch or Del Monte* whole
be thin). Let stand for 2-3 minutes. Pour 1/4 cup Spoon the egg mixture down the center of each tortilla;
asparagus tips kernel corn, drained
batter per pancake onto the griddle. Cook for 1-1 1/4 roll up and secure with a toothpick.
1/ 2 cup chopped onion
minutes per side. 1 14 1/2-ounce can S&W
1 cup fresh spinach, packed or Del Monte* diced Heat in the microwave for 30 seconds on high, or until
Place warm pancakes in muffin cups, pushing gently tomatoes, well warm and the cheese has melted. Makes 4 servings.
6 eggs
to form bowls. Bake for 4-5 minutes, or until lightly drained, squeezing * Brands may vary by region; substitute a similar product.
2 egg yolks
crispy around the edges. Set aside. out excess liquid Qui
&Easck
1/4 cup milk or cream
1 cup diced zucchini
Salt and pepper Melt butter in a skillet over medium heat. Add
1/4 cup sliced green onions y
asparagus and onion; sauté for 3-4 minutes. Add
1 cup shaved or 3 ounces low-fat,
grated EntreMont spinach; cook for 3 minutes. Remove and drain well.
low-sodium shredded
Comté Cheese Whisk together eggs, yolks, milk, and salt and jack cheese
pepper to taste. Scramble in a lightly greased skillet 8 warm corn tortillas
over medium heat until eggs are set. Remove from Toothpicks
the heat and fold in sautéed vegetables.
Fill pancake bowls with egg mixture. Top with
cheese. Bake for 7-10 minutes, or until cheese has
melted. Serve immediately. Makes 12 servings.

20 Smart Cooking The Costco Way

p020.021_Breakfasts.indd 20 8/12/10 4:07 PM

 Southwestern Sausage Pie Cowboy Breakfast
Jimmy Dean Hormel Foods
1 refrigerated crust for a Preheat oven to 375°F. 2 15-ounce cans Hormel* In a large skillet, heat chili over medium heat.
9-inch pie Place crust in an ungreased 9-inch glass pie plate as chili with beans Place bacon on a paper towel; microwave for 30
12 links Jimmy Dean Fully directed on the package for a 1-crust filled pie. 14 strips fully cooked seconds, or until crisp. Fold bacon into the chili.
Cooked Turkey Sausage bacon, chopped
1/ 2 cup chopped onion Coarsely chop sausage. Cook and stir sausage, onion 4 eggs Flatten the chili mixture with the back of a spoon.
2 jalapeños, seeded and jalapeños in a large skillet over medium-high Make 4 indentations in the chili. Break 1 egg into
4 green onions, chopped
and chopped heat until the vegetables are tender. Remove from each indentation.
1 cup Kirkland Signature the heat. Cover the skillet and cook for 12 minutes, or until the
Real Egg Product In a large bowl, beat egg product, milk, cumin, salt eggs are cooked to taste.
1 cup milk and pepper until blended. Stir in the sausage mixture With a large spoon, scoop up 1 egg with a portion of
1 teaspoon ground cumin and cheese. Pour into the piecrust. chili and bacon for each serving. Sprinkle with green
1/4 teaspoon salt
Bake for 45-50 minutes, or until the eggs are set. onions. Makes 4 servings.
1/ 8 teaspoon ground
Makes 8 servings. * Brands may vary by region; substitute a similar product.
black pepper Qui
1 cup (4 ounces) Kirkland
Variations &Easck
Cheddar: Substitute 1/ 2 cup chopped red bell pepper y
Signature shredded
Mexican cheese blend for the jalapeños. Omit the cumin. Substitute shred-
ded Cheddar for the Mexican cheese blend.
Mediterranean: Substitute 1 cup chopped mush-
rooms for the jalapeños. Omit the cumin. Add 1/ 2 cup
chopped roasted red peppers or sun-dried tomatoes
and 1 teaspoon dried basil. Substitute shredded
Italian cheese blend for the Mexican cheese blend.

Breakfasts 21

p020.021_Breakfasts.indd 21 8/12/10 4:07 PM

 and beverages The art of the appetizer
The Purcell sisters
The Purcell sisters, Lauren and
Anne, offer timely entertaining
advice and tips in their book,
Cocktail Parties, Straight Up!,
and on their website, www.
Appetizers
purcellsisters.com.

By Lauren Purcell and Anne Purcell Grissinger

TWO THINGS are commonly said about first
impressions: They’re very important, and you
don’t get a second chance to make one. So as you
can see, those delightful tidbits we call appetizers—
the first culinary impression at a party—must come
off perfectly.
We promise that your appetizers will be an
outstanding opener for any party if you follow
some simple, time-tested steps. Making as many
preparations as you can in advance will help you
relax when the actual party starts.

p022.023_AppetizersBeveragesOpener_R1.indd 22 8/19/10 3:00 PM

 1. Follow the foolproof Rule of 3. For a sense of elegance in your
Five, which calls for a menu of five types rooms, take a look at your lights. Keeping
of appetizers: the lighting at a twilight level encourages
● One heavy (so that guests who skip easy mingling and conversation. Consider
dinner will feel satisfied) exchanging 100-watt bulbs with 40-watt
● One heavy or medium (choose a bulbs, and add candles throughout (though
heavy one if you expect your party avoid scented ones because they can
to go long) interfere with the fragrance and
● One medium (typically a vegetarian flavor of the food).
dish or a dip)
● One lighter choice (such as crudités 4. A smart way to chill
for nibbling) Champagne or wine, if you
● One bowl item (such as nuts or olives) don’t have enough room
in your fridge, is to use the
2. For an accurate head count to help multi-ice-bucket method.
you plan properly, provide an e-mail Place a bottle in each
address with your invitation, bucket and add as many ice
along with your phone cubes as will fit. Place the
number. You can buckets on counters and
nudge the shirkers they’ll be ready to go when
with a gentle e-mail guests arrive.
reminder as the date
draws near without being 5. Run out of food? It’s a compliment to
ill-mannered yourself your cooking! All you need is a backup dessert
(“We’re just finalizing the item, such as bunches of grapes, chocolates
guest list and are soooo or after-dinner mints. Remove all serving trays
hoping that you’ll be there”). as if to signal the end of the hors d’oeuvres
To determine how much to prepare, portion of the evening, then put out the
follow this guide: dessert platter. The trick is to act as
● Heavy appetizers—4-5 pieces though this is all part of your
per guest master plan.
● Heavy/medium—4-5 pieces per guest

● Medium—4-5 pieces

● Light—5-6 pieces

● Bowl foods—place 1 bowl for every

7-8 guests and keep them filled

23

p022.023_AppetizersBeveragesOpener_R1.indd 23 8/27/10 12:06 PM

p024.025_AppetizersAndBeveragesIntro.indd 24 8/12/10 3:39 PM
 Grilled Vegetable and
Hummus Pita Pizzas
Sabra
1 1/2 cups yellow and/ Preheat the grill or a grill pan over medium heat.
or green summer squash Place squash in a bowl and add 2 tablespoons olive
(about 2 medium sized)
oil, 1/4 teaspoon salt and pepper to taste; stir to coat.
cut in 1/4-inch rounds
4 tablespoons olive oil, Peel and cut onion in half. Slice with the grain into
divided 1/ 3-inch wedges. Place in a bowl with 1 tablespoon

Salt and freshly ground olive oil, 1/4 teaspoon salt and pepper to taste; stir
black pepper to coat.
1 red onion Cut tomatoes in half and slice each half into 4-6 half-
2 vine-ripe tomatoes moon wedges. Place in a bowl with 1 tablespoon olive
3 6-inch pitas oil, 1/4 teaspoon salt and pepper to taste; stir to coat.
1 cup Sabra* hummus Grill the squash for about 8 minutes, rotating once. Grill Fresh Buffalo Mozzarella Caprese
the onions for about 5 minutes, rotating once. Grill the Mucci Farms
tomatoes for about 5 minutes, rotating once.
8 Sapori tomatoes Wash tomatoes and cut into quarters. Tear mozzarella
Warm pitas on the grill for about 3 minutes on each 1 8-ounce ball of fresh into rustic-style pieces. Hand-tear basil leaves.
side. Remove from the heat and slather each pita buffalo mozzarella In a bowl, combine tomatoes, mozzarella and basil.
with 1/3 cup hummus. Top with summer squash, 8 large basil leaves Toss with oil, a touch of balsamic vinegar, and salt
tomatoes and onions. Cut each pita into 8 pieces. Extra-virgin olive oil and pepper to taste. Makes 4 servings.
Makes 6-8 servings. Balsamic vinegar Tip: Serve with toasted bread or crackers.
Tip: The best pita for this is the flat variety. You can Sea salt Qui
also use lavash. Freshly cracked black &Easck
y
Recipe developed by Colombe Jacobsen. peppercorns
* Brands may vary by region; substitute a similar product.

Appetizers and Beverages 25

p024.025_AppetizersAndBeveragesIntro.indd 25 8/12/10 3:39 PM

 Double-Tomato Healthy Bruschetta Seasoned Grill Salmon
Village Farms and Alfredo Flatbread Pizza
8 Village Farms* Sinfully In a large bowl, combine tomatoes, garlic, basil and Morey’s
Sweet Campari onion. Add 1/4 cup oil, vinegar, salt and pepper; mix 3 portions Morey’s* Preheat oven to 375°F.
tomatoes, diced well. Cover the bowl with plastic wrap and refrigerate Seasoned Grill
1/ 2 cup sun-dried tomatoes Cook salmon according to package directions.
for at least 2 hours and up to 24 hours to let the Marinated Salmon
in oil, chopped Remove the skin and slice the salmon.
flavors develop. 6 pieces Flatout Flatbread
4 garlic cloves, chopped (11.2-ounce package) Place flatbread pieces on several parchment-lined
1/4 cup chopped fresh basil Place the top oven rack 5 inches from the broiler cookie sheets. Spread 1/3 cup Alfredo sauce to the
element. Preheat the broiler to high. 2 cups Classico
1/2 cup chopped red onion Alfredo sauce edges of each flatbread. Top with salmon, onions,
1/ 2 cup extra-virgin olive Cut baguette into 1/ 2-inch-thick slices. Brush with the 1 large red onion, diced chives, bacon and mozzarella.
oil, divided remaining oil and place on a cookie sheet. Set under
6 tablespoons minced Bake for 10-12 minutes, or until the cheese is golden
3 tablespoons balsamic the broiler and cook until golden brown, watching fresh chives brown. The edges of the flatbread will begin to turn
vinegar carefully to avoid burning. Remove from the oven, 6 tablespoons light golden brown, but the bread will still be soft
1/ 2 teaspoon sea salt leaving the broiler on. Kirkland Signature and flexible. Remove from the oven and let sit for 1-2
1/ 2 teaspoon fresh ground Spread a 3/4-inch-thick layer of the tomato mixture Crumbled Bacon minutes on the cookie sheets to crisp. Cut and serve
black pepper on each baguette slice. 3 cups shredded immediately. Makes 6-12 servings.
1 whole wheat baguette mozzarella cheese
Sprinkle with grated cheese. Variations: Use your favorite pizza toppings,
1 cup grated Asiago cheese
Place under the broiler once again until the cheese cheeses or veggies for variety. Substitute pizza crust
1 cup grated Parmesan
cheese melts and begins to bubble. for the flatbread.
Remove from the oven, let cool and serve. * Brands may vary by region; substitute a similar product.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.

26 Smart Cooking The Costco Way

p026.027_AppetizersAndBeverages.indd 26 8/12/10 3:46 PM

 Burrata Cheese, Cherry Tomato In a medium bowl, combine tomatoes, extra-virgin olive oil, pesto and garlic. Mix
and season to taste with salt.
and Pesto Appetizer Place a slice of burrata on each slice of bread. Top with the tomato mixture.
La Brea Bakery Makes 4 servings.
4 1/2-inch-thick slices La Brea 2 tablespoons basil pesto Note: Burrata is a fresh Italian cheese made from mozzarella and cream. If it is not
Bakery* Demi Baguette 1 garlic clove, finely minced available, substitute fresh mozzarella.
Olive oil Sea salt Qui
&Easck
* Brands may vary by region; substitute a similar product.
6 cherry tomatoes, quartered 4 1/2-inch-thick slices burrata y
1 tablespoon extra-virgin olive oil cheese (see note)
Preheat oven to 350°F.
Brush each slice of bread with olive oil on both sides. Place on a baking sheet and
toast in the oven for 15-20 minutes, or until light golden brown.

Appetizers and Beverages 27

p026.027_AppetizersAndBeverages.indd 27 8/12/10 3:46 PM

 Grilled Mediterranean Shrimp Crab Salad Stuffed
Kirkland Signature Sweet Mini Peppers
2 pounds Kirkland Defrost shrimp and rinse under running water. Leave Royal Flavor
Signature frozen the shrimp in their shells and set aside in a bowl.
easy-peel shrimp 1 pound fresh lump Place crab in a bowl and gently break into small pieces.
In another bowl, combine garlic, salt, both peppers, crabmeat Add celery, carrots, mayonnaise, lemon juice and
5 large garlic cloves,
minced lemon juice, oil and oregano; whisk until emulsified. 1 cup finely chopped celery jalapeños. Season to taste with salt and pepper. Mix
3/4 teaspoon sea salt Pour 1/ 4 cup of the mixture over the shrimp and toss 1 cup finely chopped carrots the ingredients well and then refrigerate for 30 minutes
1/4 teaspoon ground together. Marinate for 20-30 minutes. 3/4 cup mayonnaise to let the flavors develop.
Prepare the grill for cooking over direct heat with 1/4 cup lemon or lime juice
black pepper Heat oil slowly in a frying pan to 300°F (keep the
1/ 8 teaspoon crushed medium-hot charcoal or gas. (optional) temperature below 350°F to prevent bitterness). Add
1/4 cup finely chopped
red pepper Grill the shrimp for about 3-4 minutes, then turn over salt and pepper to taste. Sauté the mini peppers until
5 tablespoons fresh canned jalapeños
and continue until cooked through, 7-8 minutes total. tender and then place on paper towels to absorb the
lemon juice Salt and pepper
Transfer to a platter with lemon wedges. Serve with excess oil.
3/4 cup extra-virgin 1 cup olive oil
the remaining dressing for dipping. Makes 6-8 servings. 2 pounds (about 40) Once the peppers have cooled, make a small cut
olive oil
1/4 cup finely chopped Royal Flavor* sweet along the side and remove the seeds. Stuff with the
fresh oregano mini peppers crab mixture. Makes 13-14 servings.
* Brands may vary by region; substitute a similar product.
Lemon wedges, for serving

28 Smart Cooking The Costco Way

p028.029_AppetizersAndBeverages.indd 28 8/12/10 3:46 PM

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