Last week, I had the pleasure of attending the best event I have been to in a while… ok, maybe I am a little partial because Target has always been my favorite place to shop. I always love the convenience of being able to pick up stuff for the house, toys, clothes, crafts and pretty much anything else I might need, NOW INCLUDING FOOD, and loving the quality and shopping experience at the same time. I remember when my 10 year old was a baby, I used to get her a pretzel every time we shopped at Target. At two years old, she would beg me “Mommy, can we go get Target food… PLEASE???!!!” Looking back now, I can’t help but laugh. Target has REALLY come a long way with “Target food”. So much so that I am seriously considering doing away with my regular grocery store runs, replacing my shopping for meats and produce with specialty stores, and doing everything else at Target! I am in complete awe with everything Target has to offer, and my taste buds (and ALL four of my kids plus my Mom!) are very happy! We got to sample foods, snacks, dinner options and more. And I got a chance to meet and talk with Target “Mommy Brand Ambassador” Soleil Moon Frye. Growing up, I always loved to watch Punky Brewster. She and I were around the same age (I learned yesterday that I am 2 years older!) and were going through the same phases at the same time. Here we are years later, both moms and both loving Target! Take a look at the dinner sampler we enjoyed!
Gobetti Pasta with Pancetta and Peas, Recipe Courtesy of Giada De Laurentiis
1 lb. Giada De Laurentiis for Target Gobetti Pasta
1 Tbsp. olive oil, plus 1/4 cup 8 oz. pancetta, finely diced
1 large or 2 small shallots, chopped
1/2 cup low-sodium chicken broth
1 1/2 cups (5 oz.) sugar snap peas, cut into 1-inch pieces
1 1/2 cups (9 oz.) shelled edamame peas
1 cup frozen peas, thawed
1 cup finely grated Parmesan cheese
1 tsp. kosher salt 1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh mint leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a large skillet, heat 1 Tbsp. oil over MEDIUM-HIGH heat. Add the pancetta and cook, stirring frequently, until golden and crisp, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, about 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer for 2 minutes until tender. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan cheese, the remaining 1/4 cup olive oil, salt, pepper and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve. Makes 4-6 servings
Archer Farms Mediterranean Quinoa Burgers on Naan
½ cup Archer Farms Quinoa
¾ cup water
1 can (15.5 oz.) chick peas, drained
1 cup matchstick carrots (or 1 cup shredded), divided
¼ cup coarsely chopped red onion
1 tsp. minced garlic
1 ½ tsp. Archer Farms Dried Oregano
½ tsp. Archer Farms Cumin
¼ tsp. black pepper
1 pkg. (4 oz.) crumbled feta cheese (about 1 cup)
1 to 2 Tbsp. oil
1 pkg. Archer Farms Naan, Original (or Garlic)
1 cup fresh spinach leaves
1 cup Archer Farms Tzatziki Dressing
Prepare quinoa with ¾ cup water according to package directions; allow to cool. Place chick peas, ½ cup carrots, onion, oregano, garlic, cumin and pepper in bowl of food processor fitted with metal blade. Pulse 10 to 15 times until finely chopped. Add cooked quinoa (about 1 ½ cups) and feta. Pulse 5 to 8 times or just until mixed. Pour mixture into large bowl. Stir in eggs; mix thoroughly. Meanwhile, heat oven to 375°F. Heat naan as directed on package. Cut each into 6 pieces. Heat oil in large nonstick skillet over MEDIUM heat. Form ½ cup quinoa mixture into balls. Place balls in skillet and press gently to make 3 ½-inch patties. Cook, covered, 4 to 5 minutes on each side until golden brown and fully cooked. Repeat with remaining mixture, reducing heat if necessary. To assemble burgers; layer spinach leaves on half the naan. Top with quinoa burger, Tzatziki dressing and remaining carrots. Garnish with fresh dill, if desired. Top with remaining naan. Makes 6 servings TIP: In place of dressing, in small bowl, combine 1 carton (6 oz.) Greek yogurt, ½ cup chopped cucumber, ½ cup chopped tomato, 1 ½ tsp. fresh dill weed (or ½ tsp. dried) and ¼ tsp. salt.
I can say with certainty that the ingredients you will find by Target are not only delicious, they are so much less priced than other comparable items you will find on grocery shelves!
This is not a sponsored post and all opinions expressed are my own!