You let us know in many ways – with your letters, e-mails, phone calls – what you think of what we are doing. And when ever we hear from you it is inevitable that you plant ideas that work their way into everything that we do at HARTWICK’S. Your feedback and support really does enable us to improve the store and our level of service to you.

So with this being said, a “special gift” awaits you at HARTWICK”S. It is our way of saying THANK YOU for your continued support, feedback and for signing up to receive our newsletter. Please stop in and pick-up a FREE Deluxe Corkscrew valued at $25. We will ask you to verify your email address at time of pick-up. One corkscrew per email address; based on a first come, first serve basis. Supplies are limited so hurry in!

Also, it’s heating up outside which means it is BBQ season, so make sure to check out the fabulous selection of summer grilling accessories, seasonings & sauces that we have in stock. Many of these items will enhance the great BBQ recipes included in this month’s newsletter. Not to mention – BBQ Stuff – is always a terrific Father’s Day gift for those extra special men in our lives!

Happy reading!

Lisa M. Hartwick Owner and President

Sweet Barbecue Chicken Wings
Spicy Barbecue Shrimp
Red Potato Salad
Grilled Bass with Strawberry Salsa
Terrific Tortellini Salad
Grilled Corn Salad
PB&J Ice Cream Sandwiches
Fresh Strawberry Pie
Mock Sangria: Fruit Drink

Sweet Barbecue Chicken Wings

Barbecue chicken wings are great at parties or as a snack. And chances are you have all the ingredients you need in your pantry. This recipe is sweet, scrumptious, and a little bit sticky – wings don’t have to spicy to be fabulous!

Ingredients
As many chicken wings as you'd like
Some olive oil to lightly coat them
Salt and pepper for flavor
A Small bottle of your favorite barbecue sauce

Directions

Cook & Wash the Chicken
Begin by cutting each wing at the joint to separate it into two pieces. Now wash them under cold water, and pat them with a paper towel until they're dry.

Cook the Chicken Wings
Season the chicken with salt and pepper, then brush on a thin coat of olive oil. I'm going to grill them until the skin is crispy and the meat is fully cooked - usually 10 to 15 minutes, occasionally turning them.

If you don't have a grill, don't worry. You can cook the wings in oil or in the oven by following the directions on the packaging. Try to be sure the skin crisps a little.

Brush the Barbecue Sauce
When the meat is fully cooked and the juices run clear, brush on a conservative amount of barbecue sauce until the wings are coated lightly and evenly. I'm using a silicone brush because it's easy to clean, and virtually stainless.

Heat the Barbecue Chicken Wings
Leave the glazed wings over the flames for just a minute or two to get the sauce sizzling. But don't let them go too long or they'll blacken, and we're not talking Cajun here! Turn off the gas, and place them on a plate.

Serve the Barbecue Chicken Wings
Mince a little onion and add it on top as extra flavor and garnish. Now they're ready to serve as a side dish or as the main event. Either way, you can't go wrong with barbecue wings. Have plenty of napkins handy!

Recipe courtesy of Chris Chimura for aboutfood.com

Spicy Barbecue Shrimp

This is a great recipe - the shrimp is "infused" with flavor which seems hard to do with most marinades. In addition, this recipe easily scales up for large parties.

Ingredients
2 pounds LARGE shrimp, uncooked, pull the skin/tails off
1 cup olive oil
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste or ketchup
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
"dash" of Dave's Insanity Super Hot Sauce (be careful!)

Add more Dave's Insanity Super Hot Sauce,
Chili Powder or Red Chili Flakes if you like it really spicy!!!

Directions
In a large bowl, mix together all of the ingredients except the shrimp. Let site overnight at room temperature in a tupperware container, shaking occasionally as the ingredients settle. This should really "infuse" the oil with flavor. Place all of the shrimp and marinade in a container and put in the fridge for several hours, flipping occasionally to distribute marinade.

While preheating the grill, skewer the shrimp. Put on the grill for a few minutes, flipping once. You should not have to brush with marinade. Serve over rice, pasta or as-is.

Red-Skin Potato Salad

Prep: 30 min.
Chill: 4 to 24 hr.
Cook: 15 min.

Ingredients
9 medium red potatoes
12 slices bacon, crisp-cooked, drained, and crumbled (optional)
3/4 cup mayonnaise or salad dressing
2 stalks celery, chopped
1 medium red sweet pepper, chopped
4 green onion, chopped
1/2 cup salted peanuts
1/2 cup chunky peanut butter
1/4 cup snipped fresh cilantro
1/4 cup snipped fresh parsley
3-4 tablespoons cider vinegar

Directions
Cut unpeeled potatoes into cubes. In a covered large saucepan, cook potato in enough boiling water to cover about 15 minutes or just until tender. Drain and cool slightly.

In an extra-large bowl, combine bacon (if desired), mayonnaise, celery, sweet pepper, green onion, peanuts, peanut butter, cilantro, parsley, and vinegar. Add potato; toss gently to combine. Cover and chill for 4 to 24 hours. Makes 12 servings.

Recipe courtesy of BHG.com

2 tablespoon snipped fresh cilantro
1/8 teaspoon salt
1/2 teaspoon cumin seeds, toasted**

Directions
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl combine lime peel, the 1/4 teaspoon salt, and the cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.

Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 7 to 9 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time.

Meanwhile, in a medium bowl combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish. Makes 4 servings.

*NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**NOTE: To toast cumin seeds, in a small skillet heat cumin seeds over medium heat until fragrant, shaking skillet occasionally.

Recipe courtesy of BHG.com

Brightly colored vegetables lurking among cheese-filled tortellini transform even picky eaters into veggie lovers.

8 main-dish servings
Prep: 10 minutes
Chill: 2-24 hours

Ingredients
1 9-ounce package refrigerated light cheese tortellini or ravioli
3 cups broccoli florets
1 cup crinkle-cut or sliced carrots (2 medium)
1/4 cup sliced green onions (2)
1/2 cup bottled reduced-fat ranch salad dressing
1 large tomato, chopped
1 cup fresh pea pods, halved
Milk (optional)

Directions
In a large saucepan cook pasta according to package directions. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold water. Drain again.

In a large bowl combine the cooked pasta mixture and green onions; drizzle with dressing. Gently toss to coat. Cover and chill for 2 to 24 hours.

Before serving, gently stir tomato and pea pods into pasta mixture. If necessary, stir in a little milk to moisten. Makes 8 main-dish servings.

Recipe courtesy of BHG.com

Corn, spinach, cherry tomatoes, and fresh oregano make this Grilled Corn Salad a warm-weather delight.

Ingredients
4 fresh ears of corn
1/2 cup bottled reduced-calorie clear Italian salad dressing
2 cups shredded fresh spinach
2 cups red and/or yellow cherry tomatoes, halved
2 teaspoons snipped fresh oregano or basil
2 tablespoons finely shredded Parmesan cheese
Fresh oregano or basil leaves (optional)

Directions
Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).

In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.

To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves. Makes 6 (1-cup) servings.

Make-Ahead Directions
Prepare as directed through Step 2.
Cover and chill in an airtight container for up to 24 hours.

Recipe courtesy of BHG.com

Create these Peanut Butter and Jelly Ice Cream Sandwich treats from a roll of slice-and-bake cookie dough, vanilla ice cream, and a jar of jam.

Prep: 40 minutes - Freeze: 4 to 48 hours
Bake: 8 minutes

Ingredients
1 -18ounce roll refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
6 tablespoons preserves, such as raspberry, cherry, or strawberry)
1 pint vanilla bean ice cream

Directions
Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares or circles. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.

Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours.

You can also skip the baking and use purchased peanut butter cookies.
Makes 16 sandwiches and 22 extra cookies.

Recipe courtesy of BHG.com

Prep: 1 hour
Chill: 1 hour

Ingredients
1 Baked Pastry Shell (Homemade or Store Bought)
8 cups medium fresh strawberries
2/3 cup sugar
2 tablespoons cornstarch
Several drops red food coloring (optional)
Whipped cream (optional)

Directions
Prepare Baked Pastry Shell and set aside. Meanwhile remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.

For glaze, in a blender or food processor combine 1 cup of the strawberries and 2/3 cup water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1-1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes. (Do not stir.)

Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell.

Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) If desired, top with whipped cream.

Makes 8 slices

Fresh Peach Pie: Prepare as above, except substitute 6 cups sliced, peeled peaches for the strawberries and omit the food coloring

Recipe courtesy of BHG.com.

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Ingredients
2 cups orange juice, chilled
1 cup unsweetened white grape juice, chilled
1 cup cranberry juice
1 - 1 liter bottle (regular or diet) lemon-line carbonated beverage
Ice Cubes
Fresh mint sprigs

2 cups assorted fresh fruit:
Such as oranges, cut into wedges; thinly sliced halved lemons and/or limes; pineapple wedges; seedless red or green grapes; sliced, peeled and pitted peaches; halved strawberries

Directions
In a large bowl or pitcher, stir together chilled orange juice, white grape juice, and cranberry juice.

Add the lemon-lime beverage; stir gently. Fill each of 10 glasses about two-thirds full with ice. Divide fruit among glasses. Pour juice mixture into glasses. Garnish with fresh mint sprigs.

Makes 10 (about 6-ounce) servings.

Recipe courtesy of BHG.com

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.

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

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

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Making Kabobs