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Easy Kona Pineapple Chicken Kebabs
Easy Kona Pineapple Chicken Kebabs

Prep time: 45 minutes

Cook time: 15 minutes

Servings: 4

Ingredients:

1 can (6 ounces) pineapple juice

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1 piece (1 inch) fresh ginger, grated

1/2 teaspoon red pepper flakes

1 package Perdue Fresh Cuts Diced Chicken Breast

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, seeded and cut into 16 (1-inch) chunks

4 metal skewers or 8 wooden skewers (12 inches) soaked in water 30 minutes

Directions:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.

Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F.

Remove kebabs from grill, rest 2-3 minutes and serve.

Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

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Greek Yogurt Potato Salad

Healthier salad makes barbecues better

Warm weather beckons people outdoors. Al fresco dining offers a chance to spend even more time outdoors, and many people will attest that no outdoor gathering is complete without the requisite grilled fare and complementary sides that are staples of spring and summer dining.

Potato salad is one such food that turns up regularly this time of year in many shapes and forms. Traditional potato salad is delicious, but it may not be so great for health-conscious individuals, as it’s typically swimming in mayonnaise. A lighter version featuring Greek yogurt in the dressing is ideal for those who want to eat healthy. Greek yogurt also adds gut-healthy live active cultures to the recipe, which may provide gastrointestinal benefits.

Enjoy this recipe for “Greek Yogurt Potato Salad” courtesy of The Diabetes Council and Pitchfork Foodie Farms.

Greek Yogurt Potato Salad

YIELD: Serves 6

INGREDIENTS:

2 pounds potatoes (Yukon Gold or red potatoes)

1⁄2 onion

6 eggs

1 cup plain Greek yogurt

4 tablespoons sour cream

1 tablespoon vinegar

2 tablespoons yellow mustard

3⁄4 teaspoon salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon celery seed

1⁄2 teaspoon dried dill weed or 1 teaspoon fresh

1⁄2 cup dill pickles, chopped

Paprika, for garnish (optional)

Parsley, for garnish (optional)

DIRECTIONS:

1. Peel and dice potatoes and onions. Put them and a teaspoon of salt in a pressure cooker and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, cook and quick release when it’s done. Drain potatoes. Cool until just warm. (If you don’t have a pressure cooker, boil potatoes in a pot of water on the stove until tender.)

2. Set eggs on a rack in the pressure cooker. Add 1⁄2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain eggs and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes, then peel eggs. (If you don’t have a pressure cooker, hard-boil eggs according to your favorite recipe.)

3. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.

4. Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Refrigerate for at least 1 hour.

Notes: Yukon Gold or red potatoes hold their shape best in potato salad. White distilled vinegar is classic in potato salad, but you also can use cider vinegar, white wine vinegar or even lemon juice.

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Krupski Farm has been acquired by Del Vino Vineyards.

Northport-based Del Vino Vineyards provides an expanded estate growing footprint in Riverhead, and opportunity for more grape growing and a new tasting room location.

Del Vino Vineyards announced today that they have closed on the purchase of the Krupski Farm, a 30-acre property of pastureland land which is agriculturally preserved that will be converted to vineyards in Riverhead.

The property, nestled between Sound Avenue and Northville Turnpike in Riverhead, has been owned by prominent local farmers since 1966.

Krupski Farm has been acquired by Del Vino Vineyards.

This purchase adds valuable acres to Del Vino Vineyards winegrowing footprint in the Long Island region, which aligns with one of the company’s long-term strategies of becoming more vertically integrated by farming more fruit from their own vineyards. Del Vino Vineyards in Northport, located on 12 acres, is currently home to 7 varieties of grapes. In addition to the farming land, Del Vino Vineyards plans to operate as a new tasting room destination, likely opening sometime in 2024.

“We believe in building a wine company that invests back into the community and the industry that it’s a part of. Bringing the Krupski Family Farm into our portfolio shifts us towards having the majority of our production coming from our own vineyards, which is a huge part of our long-term vision,” said Fred Giachetti, Owner of Del Vino Vineyards. “The vineyard management team at Del Vino Vineyards has done an exceptional job of maintaining an eye on quality, and we’re incredibly excited about our expansion.”

Lisa Giachetti, Del Vino Vineyards owner commented further, “the Krupski Farm presents an opportunity for us to serve our existing fans in a new location, but it will also allow us to attract and engage new customers in the Long Island Wine Country region, which is an exciting proposition. We’re thrilled to be growing our Del Vino vineyard acreage and our staff with this acquisition.”

To learn more about Del Vino Vineyards, please visit www.delvinovineyards.com and follow us on Facebook and Instagram @delvinovineyards

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Chick Pea Salad. METRO photo

By Barbara Beltrami

Summer and salads are synonymous. All those fresh veggies and fruits just waiting to be cut up and tossed in a bowl.  No cooking. No cleanup. The perfect accompaniment to something just off the grill. But wait a minute! Who says summer salads have to be accompaniments? Why not make them, with the addition of some protein, the actual meal? What follow are just a few of my favorite go-to main dish salads, but scores of them are only as far away as your pantry or fridge.

Chick Pea Salad

YIELD: Makes 4 servings

INGREDIENTS: 

One 14-ounce can chick peas, rinsed and drained

One medium red onion, diced

2 celery ribs diced

1 medium cucumber, peeled and diced

1 yellow bell pepper, seeded and diced

1 fresh jalapeno pepper, seeded and minced

1  tablespoon chopped fresh oregano 

1 tablespoon fresh thyme leaves

1/3 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground pepper to taste

1 head Romaine lettuce, sliced horizontally

1 cup cherry tomatoes, halved

1 cup crumbled feta cheese

2/3 cup pitted black olives, halved

1/3 cup chopped fresh flat leaf parsley

DIRECTIONS:

In a large bowl, toss together the chick peas, onion, celery, cucumber, bell pepper, jalapeño pepper, oregano, thyme, oil, lemon juice, salt and pepper. Cover and refrigerate until ready to serve. Half an hour before serving, remove from fridge and let sit at room temperature. Add Romaine and tomatoes and toss  lightly to combine; transfer to serving bowl or platter and top with feta, olives and parsley. Serve with pita bread and tzatziki sauce.

Prosciutto, Parmesan and Cantaloupe Salad

YIELD: Makes 8 servings

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 teaspoon grated lime zest

2 tablespoons freshly squeezed lime juice

2 tablespoons apple cider vinegar

2-3 tablespoons honey

1 teaspoon prepared Dijon mustard

Salt and freshly ground pepper to taste

3/4 cup chopped fresh cilantro

3 ounces fresh arugula

3 ounces frisee

1/2  medium Vidalia onion, thinly sliced

1/4 cup finely chopped fresh mint leaves

1/4 cup chopped fresh basil

8 cups diced fresh cantaloupe

8 ounces small Parmigiano Reggiano shards

1/4 pound prosciutto, torn into bite-size pieces

DIRECTIONS:

In jar of electric blender combine oil, lime zest and juice, vinegar, honey, mustard, salt and pepper and cilantro; pulse until completely emulsified.  In a large bowl, toss the arugula, frisee, onion, mint and basil with about one-third of the emulsion. In a large bowl (preferably clear glass), place a layer or the arugula mixture, then the cantaloupe, next the Parmigiano and finally the prosciutto; repeat until all ingredients have been used. Serve with remaining dressing and warm foccaccia.

Seafood Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 tablespoon minced garlic

2 tablespoons chopped fresh oregano leaves

1/2 teaspoon crushed hot red pepper flakes

Freshly grated zest of one lemon

Freshly squeezed juice of two lemons

Freshly grated zest of one orange

1/2 cup orange juice

1/2 cup dry white wine

Sea salt and freshly ground pepper to taste

1 1/2 pounds shrimp, peeled, deveined, boiled and refrigerated

1 pound cooked sea scallops, halved crosswise, boiled and refrigerated

1 pound fresh calamari, cleaned, cut into half-inch rings, boiled and refrigerated

1 head Bibb lettuce, leaves separated

1 small fennel bulb, trimmed and diced

1/2 cup chopped flat leaf parsley

3 medium tomatoes, diced

DIRECTIONS:

In a large bowl, whisk together the oil, garlic, oregano, pepper flakes, lemon zest and juice, orange zest and juice, wine and salt and pepper; add seafood and toss thoroughly to combine; cover and refrigerate at least three hours or up to twelve. When ready to serve line a platter or salad bowl with lettuce leaves, drain liquid from seafood mixture and transfer to lettuce- lined bowl.  Top with fennel, parsley, and tomatoes  and serve cold with crusty Italian bread and a chilled Sancerre wine.

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Chocolate Strawberry Smoothie

(Family Features) Once everyone in the family arrives home from work and school, there just might be a mad dash to the kitchen for a satisfying snack.

This Chocolate Strawberry Smoothie provides a sweet way to refuel after long days on the job or in the classroom. Blending family-favorite ingredients like frozen strawberries, yogurt, chocolate syrup and vanilla makes this a simple treat that allows you to avoid spending an entire evening in the kitchen. Plus, it calls for lactose-free milk, allowing those with lactose intolerance to get in on the fun and flavor.

Some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don’t contain lactose without the stomachache.

Find more lactose intolerance-friendly recipes at MilkMeansMore.org.

Chocolate Strawberry Smoothie

Chocolate Strawberry Smoothie

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 5 minutes
Servings: 1

INGREDIENTS:

  • 1 cup frozen unsweetened strawberries
  • 1 container (5.3 ounces) strawberry Greek yogurt
  • 1/2 cup lactose-free milk (skim, 2% or whole)
  • 2 tablespoons chocolate syrup
  • 1/4 teaspoon vanilla
  • fresh strawberries (optional)

DIRECTIONS:

  1. In blender, blend frozen strawberries, yogurt, lactose-free milk, chocolate syrup and vanilla until nearly smooth.
  2. Pour into 16-18-ounce glass. Garnish with fresh strawberries, if desired.

Source: United Dairy Industry of Michigan

See video here.

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Grilled Espresso-Marinated Flank Steak METRO photo

By Barbara Beltrami

While the grill and all things barbecued are Dad’s inviolable territory, on Father’s Day it’s necessary to get him to relinquish his squatter’s rights so that we can regale him with something special. I think if we can bribe him with a nice cold beer or maybe a margarita or two, perhaps he can be persuaded to just lounge by the pool or in the back yard, while we (under adult supervision if we are kids) baste and sear our tokens of appreciation for all he is and does, and I don’t mean just on the grill. 

It’s got to be something he doesn’t normally cook himself, something yummily unusual. Some great sides like oven fries, grilled corn on the cob, a nice green salad or garlic bread make easy accompaniments to any of the following recipes and there are also specific suggestions with each recipe.

Grilled Teriyaki Chicken

YIELD: Makes 3 servings

INGREDIENTS: 

1/2 cup soy sauce

1/2 cup dry sherry

1/3 cup vegetable oil

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon grated fresh ginger

One 3 1/2 – 4 pound frying chicken, cut into 8 pieces

DIRECTIONS:

In a small bowl combine the soy sauce, sherry, oil, sugar, garlic and ginger. Place chicken pieces in a gallon-size resealable plastic bag and pour in liquid; seal, then tilt and massage chicken to evenly distribute marinade. Turning bag occasionally, refrigerate for at least two hours or up to 12 hours. 

Prepare grill: Oil rack and start fire. Remove chicken from bag and pat dry with paper towels, but reserve liquid for basting. Arrange chicken on rack skin side down and grill, about 30 minutes. During last 10 minutes or so of cooking, brush the chicken with the reserved marinade (if chicken starts to get too dark, turn it so skin side is up.) Serve hot or at room temperature with rice pilaf.

Sicilian Grilled Swordfish with Tomatoes and Olives

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 medium tomatoes, seeded and chopped

1 small onion, finely chopped

2 celery ribs, finely chopped

3 tablespoons chopped pitted green olives

1/4 cup chopped fresh flat-leaf parsley

Freshly ground pepper to taste

1/4 cup extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh oregano

2 pounds swordfish steaks, cut 1/2” thick

2 teaspoons coarse sea salt

DIRECTIONS:

In a small bowl combine the tomatoes, onion, celery, olives, parsley and pepper. Cover and refrigerate if not serving immediately in which case let sit at room temperature 30 minutes before serving. Prepare grill, oil racks, and set grill to medium high heat. In a small bowl combine  oil, lemon juice and oregano. Brush fish on both sides with mixture, then sprinkle with salt and more pepper. Grill over hottest part of grill, turning once, about 4 to 5 minutes per side (it should flake easily when poked with a fork.) Stir tomato and olive mixture, then spoon it over the fish steaks and serve immediately with couscous.

Grilled Espresso-Marinated Flank Steak

YIELD: Makes 4 servings

INGREDIENTS: 

1 tablespoon finely ground espresso 

1 tablespoon lightly packed brown sugar

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper to taste

3 tablespoons canola or vegetable oil

1 1/2 pounds flank steak, trimmed of excess fat, at room temperature

DIRECTIONS:

In a small bowl, combine the espresso, brown sugar, chili powder, paprika, thyme, salt and pepper; slowly whisk in the oil. With a spatula or wooden spoon, smear the coffee mixture all over the steak on both sides. Rub grill rack with oil, then preheat to medium-high. Grill steak, turning a couple of times until it is lightly charred and a meat thermometer reads 125 F, about 11 minutes. Remove to cutting board, tent with aluminum foil and let sit about 10 minutes. Slice steak across the grain and serve hot or at room temperature. Serve with a tomato and avocado salad.

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Lemon Chiffon Pie. METRO photo

By Barbara Beltrami

When I think of summer desserts, the word “chiffon” immediately comes to mind and conjures up visions of airy cakes and pies light as summer frocks or curtains riffled by summer breezes. Fruit lends them their pastel colors … raspberry and strawberry pinks, lime greens, lemon yellows and blackberry lavenders, while egg whites and/or gelatin give them their voluminous substance.  

Lemon Chiffon Cake

YIELD: Makes 10 to 12 servings

INGREDIENTS: 

2 1/4 cups cake four

3 teaspoons baking powder

1 1/2 cups sugar

1 teaspoon salt

1/2 cup vegetable oil

5 egg yolks

3/4 cup cold water

2 teaspoons finely grated lemon zest

7 – 8 egg whites

1/2 teaspoon cream of tartar

DIRECTIONS:

Preheat oven to 325 F. Into a large bowl sift the cake flour, baking powder, sugar and salt. Make a well in the center, then pour in oil, egg yolks, cold water and zest. Beat 2 minutes at medium speed, until very smooth.  In a separate large bowl beat egg whites with cream of tartar until stiff peaks form. With a rubber spatula, fold first mixture, a little at a time, into egg whites until completely blended. Do not beat or stir. Pour into an ungreased 10-inch tube pan.  

Bake 50 minutes, then raise heat to 350 F and about bake another 15 minutes, until top springs back when you dent it with your finger. Remove from oven, turn pan upside down on a wire cake rack and let cool completely. Gently loosen cake from sides of pan with a spatula or knife and remove from pan; turn right side up and serve with lemon sorbet.

Lime Chiffon Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

One  9” baked pie shell

1 tablespoon unflavored gelatin

1 cup sugar

1/8 teaspoon salt

1/4 cup cold water

1/2 cup freshly squeezed lime juice

4 eggs, separated

1 tablespoon finely grated lime zest

Fresh mint sprigs for garnish

DIRECTIONS:

In a large bowl combine the gelatin, half a cup of the sugar, salt, water and lime juice; add egg yolks and beat on medium speed until well blended; transfer to large saucepan and, stirring constantly, cook over low heat until gelatin dissolves, about 5 minutes. Stir in lime zest, cover and chill until mixture starts to thicken, about 30 minutes. In a large bowl, beat egg whites on high speed until foamy, add remaining half cup of sugar gradually until egg whites form stiff peaks. With a spatula, gently fold in gelatin mixture, a little at a time, until completely blended; transfer to pie shell and chill. Garnish with mint sprigs and serve with mango sorbet.

Strawberry Chiffon Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 graham cracker pie crust

One 1/4-ounce envelope unflavored gelatin

2 cups fresh strawberries, washed and hulled (local, if available)

3 large eggs, separated

3/4 cup sugar

Generous pinch salt

1 tablespoon freshly squeezed lemon juice

DIRECTIONS:

Prepare pie crust according to package directions. Soften gelatin in one cup cold water. In a food processor or blender puree one cup of the strawberries until smooth.  Beat egg yolks lightly, then combine with half a cup of the sugar, salt and lemon juice in top of a double boiler. Stirring frequently, cook over simmering water until mixture thickens enough to coat a metal spoon, about 5 minutes; remove from heat. Add softened gelatin to yolk mixture, stir until dissolved, stir in pureed strawberries, then set aside to cool. 

Beat egg whites until soft peaks form; gradually add remaining quarter cup of sugar, then continue beating until stiff peaks form; with a rubber spatula carefully fold into cooled berry mixture, then pour into crust and smooth with spatula. Halve the remaining cup strawberries and arrange, cut side down, in pattern over mixture. Chill until firm and serve with iced coffee or iced tea.

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The Three Village Artisan and Farmers Market kicked off the 2022 season with a ribbon cutting ceremony. Photo from Councilmember Jonathan Kornreich's office

In the latest hopeful sign that things are returning to normal, the community came out to celebrate the re-opening of the Three Village Artisan and Farmers Market on the grounds of the Three Village Historical Society in Setauket on Friday, June 3 with a ribbon cutting ceremony.

Market manager Linda Johnson from Chocology Unlimited (with scissor) was joined by Brookhaven Town Councilmember Jonathan Kornreich, Suffolk County Legislator Kara Hahn, members of the Three Village Chamber of Commerce, the Three Village Historical Society and vendors in cutting the ribbon. 

The market featured an incredible roster of farmers, chefs, craft-makers and many other interesting and enticing vendors, including live music. 

In addition to providing space for vendors, the market made room for exhibits from local community organizations such as the Four Harbors Audubon Society, Town of Brookhaven Department of Recycling and Sustainable Materials Management and Cornell Cooperative Extension to round out the experience for visitors. 

“I encourage residents to stop down any Friday from 3 to 7 p.m. Three Village Historical Society at 93 North Country Road in Setauket. The market is open until October, and you’ll definitely find something to make your day more delicious,” said Councilmember Kornreich.

For more information, call 631-901-7151 or visit www.tvmobilemarket.com.

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Pictured from left, Port Jefferson Village Trustee Bruce Miller; Whiskey Barrel owner David Tracy; PJCC President Mary Joy Pipe; Port Jefferson Village Trustee Rebecca Kassay and PJCC Director of Operations Barbara Ransome. Photo from PJCC
From left, Lisa Bloom PJCC Membership Admin, PJV Trustee Bruce Miller, Whiskey Barrel owner David Tracy, PJCC President and owner of the East End Shirt Co. Mary Joy Pipe, PJCC 1st VP & Director of Public Relations for Mather Hospital-Stu Vincent and PJV Trustee Rebecca Kassay at the ribbon cutting. Photo from PJCC
From left, Lisa Bloom PJCC Membership Admin, PJV Trustee Bruce Miller, Whiskey Barrel owner David Tracy, PJCC President and owner of the East End Shirt Co. Mary Joy Pipe, PJCC 1st VP & Director of Public Relations for Mather Hospital-Stu Vincent and PJV Trustee Rebecca Kassay at the ribbon cutting. Photo from PJCC
From left, Lisa Bloom PJCC Membership Admin, PJV Trustee Bruce Miller, Whiskey Barrel owner David Tracy, PJCC President and owner of the East End Shirt Co. Mary Joy Pipe, PJCC 1st VP & Director of Public Relations for Mather Hospital-Stu Vincent and PJV Trustee Rebecca Kassay at the ribbon cutting. Photo from PJCC
From left, Whiskey Barrel owner David Tracy, PJCC President and owner of the East End Shirt Co. Mary Joy Pipe, and PJV Trustee Rebecca Kassay. Photo from PJCC

Members of the Port Jefferson Chamber of Commerce (PJCC) joined The Whiskey Barrel for a one year anniversary ribbon cutting celebration on May 26. 

Located at 138 Main Street in Port Jefferson Village, the restaurant/whiskey bar offers whiskey, wine, tap beer and other spirits, and also feature a full menu. Now also open for brunch,  the menu includes Bourbon Peach Cobbler French Toast, Croque Monsieur and Dirty Potatoes. Additionally they won 1st place in last year’s chowder contest during the 2021 Port Jefferson Village Harvest Festival. 

The Whiskey Barrel is open daily from 11:30 a.m. to 2 a.m. with brunch on weekends starting at 9:30 a.m. Takeout and delivery is also available. For more information, call 631-743-9418 or visit www.thewhiskeybarrelpj.com.

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Stock photo

Theatre Three will host a food and personal care items drive in honor of Fr. Patrick Riegger for his 12 years of service and dedication to the community on Sunday, June 12 from 9 a.m. to noon. Items will  be collected at the Infant Jesus Church food pantry, 110 Hawkins St. (off Myrtle Ave.) in Port Jefferson Village.

Donations needed include juice, boxed milk, mustard, mayonnaise, ketchup, flour, sugar, Maseca corn flour, cooking oil, coffee, pancake mix (complete), pancake syrup, canned fruit, healthy snacks as well as shampoo, conditioner, soap, deodorant, toothbrushes, toothpaste, razors, toilet paper, baby shampoo, baby wash, baby wipes, diapers (size 4 & 6), baby powder, Desitin and lotion. Grocery store gift cards and cash also accepted. 

For more information, please call 631-938-6464.

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