Happy 4th of July!
 
I hope you get a moment to sit back, sip a glass of cold iced tea in the shade, watch the birds and reflect on how lucky we are to be living in this wonderful country of ours.
 
Even though the 4th is just around the corner and it's summertime, there isn't much relaxation at HARTWICK'S these days, as we are beginning to gear up for the holidays, so if there is anything special that you would like us to bring in, a "hot" new item that you saw on TV or something you just simply can't find anywhere in town, please let me know and I will be happy to try and track it down for you.
 
Remember, a great way to stay cool and have fun with family & friends this summer is to attend a HARTWICK'S cooking class, so check out the schedule and join us for some fun. We would love to have you and/or your kids' as guests in our kitchen!
 
Have a great summer!

Lisa M. Hartwick Owner and President

Grilled Vegetable Salad
Chicken Pizza with a Kick
Bruschetta with Tomato-Basil
Raspberry Custard Brulee

Grilled Vegetable Salad

Quinoa, a tiny grain from South America, teams up with barley, tofu, and summer vegetables to make this salad-meal. A culinary chameleon, tofu picks up the flavors of the ingredients surrounding it. In this case, the tofu will absorb the flavors of the salad dressing as it marinates.

Prep: 30 minutes
Marinate: 4 hours
Grill: 6 minutes

Ingredients
1 pound reduced-fat firm tofu, drained
3/4  cup reduced-fat Italian salad dressing
ounces yellow summer squash, halved lengthwise and cut into 2-inch pieces
large orange and/or red sweet peppers, quartered and seeded
1/2  cup quinoa (keen-wah) (near the grains on your supermarket shelf)
1/2  cup quick-cooking barley
1/2  cup shredded sorrel or spinach
Sorrel leaves (optional)

Directions

Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables in a large self-sealing plastic bag set in a deep bowl. Pour 3 tablespoons of the remaining dressing over vegetables. Close bag, turning to coat. Chill tofu and vegetables 4 to 24 hours, turning occasionally. Cover and refrigerate remaining dressing.

Remove tofu from dressing, discarding dressing. Drain vegetables, reserving dressing. Grill vegetables on rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, turning occasionally. Grill tofu on grill rack directly over medium heat 4 to 6 minutes, turning once, or until lightly browned. Remove tofu from grill. Cut into triangles. Set aside.

In a large bowl combine squash and peppers. Add reserved dressing. Toss to coat. Set vegetables aside.

Meanwhile, in a 2-quart pan bring 2 cups water to boiling. Place quinoa in a fine sieve and rinse under running water. Add quinoa and barley to pan. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until water is nearly absorbed and grains are tender. Drain.

In a large bowl gently toss grains with shredded sorrel and remaining chilled dressing. Serve quinoa with vegetables and tofu. Add sorrel leaves, if desired. Makes 6 main-dish servings.

Recipe courtesy of BHG.com

Chicken Pizza with a Kick

Prep: 25 minutes
Bake: 13 minutes

Ingredients
12  ounces skinless, boneless chicken breast halves, cut into thin strips
2  teaspoons cooking oil
1  medium red sweet pepper, cut into thin strips
1/2  of a medium red onion, thinly sliced
1  10-ounce package refrigerated pizza dough
1/2  cup bottled mild picante sauce or taco sauce
1/2  cup shredded sharp cheddar cheese (2 ounces)
Nonstick cooking spray

Directions

In a large nonstick skillet cook chicken strips in hot oil over medium-high heat about 5 minutes or until no longer pink. Remove from skillet. Add sweet pepper and onion to skillet; cook about 5 minutes or until tender. Remove from skillet; set aside.

Coat a 15x10x1-inch baking pan with nonstick cooking spray. Unroll pizza dough into pan; press with fingers to form a 12x8-inch rectangle. Pinch edges of dough to form crust.

Spread crust with picante sauce. Top with chicken and vegetables; sprinkle with cheddar cheese. Bake in a 400 degree F oven for 13 to 18 minutes or until crust is brown and cheese melts. Makes 6 servings.

Recipe courtesy of BHG.com

Bruschetta with
Tomato-Basil Topping

Makes 8 appetizer servings
Prep: 20 minutes
Grill: 5 minutes

Ingredients
1  cup chopped, peeled and seeded roma tomatoes
1/2  cup snipped fresh basil
1  tablespoon olive oil
2  teaspoons minced garlic
1/4  teaspoon salt
1/4  teaspoon freshly ground black pepper
1/4  cup butter, softened
1  teaspoon minced garlic
1/8  teaspoon salt
1/8  teaspoon freshly ground black pepper
1/2  cup freshly shredded Parmesan or Romano cheese

1  16-ounce loaf baguette-style French bread
(about 20 to 24 inches long), bias-sliced 3/4-inch thick

Directions

For topping: In a medium bowl, combine tomatoes, basil, olive oil, the 2 teaspoons minced garlic, the 1/4 teaspoon salt, and the 1/4 teaspoon black pepper. Set aside. 

For garlic butter: In a small bowl, combine softened butter, the 1 teaspoon garlic, the 1/8 teaspoon salt, and the 1/8 teaspoon black pepper. 

Evenly spread garlic butter on one side of bread slices. For charcoal grill, grill bread slices, buttered side down, on the rack of an uncovered grill directly over medium-low to low coals for 2 minutes or until lightly browned. Turn over and spoon the topping onto each bread slice. Sprinkle with cheese. Grill, covered, 3 to 4 minutes more or just until heated through and bottoms are toasted. Watch bread closely so it does not char. (For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium-low to low. Place bread slices on grill rack over heat. Cover and grill as above.) 

Remove from grill. Serve immediately.
Makes 8 appetizer servings.

Recipe courtesy of Midwest Living

Prep: 30 min.
Chill: 2 hours

Directions
For custard, in a small saucepan thoroughly combine 2 tablespoons of the sugar and the cornstarch; add the milk and egg. Cook and stir with a wooden spoon over medium heat just until the mixture begins to bubble. (Do not overcook.) Immediately pour the custard into a small bowl; let mixture cool about 5 minutes.

Whisk sour cream into custard; add vanilla. Cover and chill custard for up to 24 hours.

To serve, divide berries evenly among four goblets or dessert dishes. Spoon chilled custard over berries. (If necessary, thin custard with a little milk before spooning over berries.) Set aside.

For topping, in a heavy small skillet or saucepan heat remaining 2 tablespoons sugar over medium-high heat until sugar begins to melt shaking skillet occasionally to heat evenly (do not stir). Reduce heat to low; cook sugar until melted and golden, stirring as necessary with a wooden spoon. Quickly drizzle caramelized sugar over each custard. Serve immediately.

Makes 4 servings.

Recipe courtesy of BHG.com

DON'T FORGET... Receive a FREE Kyocera Ceramic Peeler at checkout when you purchase over $150 of Kyocera Ceramic Knives and/or Gadgets.

At Hartwick's you'll find a great selection of cooking classes and events for all ages. We would love to have you join us in our kitchen!

Registration Information

Registration deadline is one week prior to each class, however, we do have last minute openings - so feel free to call and check.

Payment must accompany each registration. You may register via phone, fax or in-person. When calling or faxing please provide your Credit Card #, Expiration Date, and 3 Digit Security Code.

Phone (541) 686-0126
Fax (541) 686-0127

Seating and enrollment for all classes are on a first-come, first-serve basis. Twelve seats are available for each class. When a class is full, you may request to be placed on a waiting list and notified if space becomes available for that particular class or you may request to be notified, if the class is offered again at a later date.

Refunds are available if you cancel at least 48 hours before the scheduled class. In the event of a class cancellation on HARTWICK’S part, you’ll be notified and provided with a full refund or store credit.

Please note: Classes will be cancelled if there are 6 or less attendees, so invite your family & friends!

Phone (541) 686-0126 • Fax (541) 686-0127
Monday - Saturday 10am to 7pm • Sunday 10am to 6pm

Located at the Fifth Street Public Market 296 East 5th Avenue, Suite 168 Eugene, Oregon 97401

HARTWICK’S CDE, LLC values your privacy, email information is utilized solely by HARTWICK’S and is strictly guarded by management. To ensure delivery of this newsletter please add newsletter@hartwicks.com to your e-mail address book.

© HARTWICK’S CDE, LLC. All rights reserved. Not responsible for typographical or pictorial errors. Prices may be subject to change without notice.

...............................................................................

Slicing Goat Cheese

When you want perfect rounds of goat cheese for a salad or appetizer, even the sharpest cheese knife at times can make a mess of this soft cheese. Instead, try using dental floss or fine thread stretched taut between your fingers.

Courtesy of marthastewart.com