073014 Food City Friday on Daytime Tri-Cities – Salad Days with Peaches



Hello Folks,

HA!! I was surprised with a note from Morgan that Daytime Tri-Cities was going to be live in Abingdon on Friday soooo, would I like to do the show today, Wednesday? Yep. Quick get to Food City for ingredients and off I go this morning for the show.

The milder summer weather hasn’t slowed my garden down one little bit.  In fact, it’s given me the inspiration for this slightly spicy and sprightly whole-meal salad using many of the sale items from the Food City circular for this week.  Rotisserie chicken is on sale, as are the green peppers, the little tomatoes, the salad mix, the peaches, and the biscuits.  It is quite a haul!

The menu pulls in my favorite flavors, textures, and temperatures for this time of year; spicy, crunchy, a little rich and a tiny bit sweet. I love that the salad is nestled atop the crunchy, toasted biscuit crostini that’s been smeared with soft and savory avocado and red pepper topping. A bite of spicy salad and creamy, crunchy biscuit, this is my idea of a summer meal.


All winter and spring I’ve missed free-stone peaches. Now they’re here and sharing their perfume with the entire produce bins. A perfect continuation of the flavors of the meal; pour a tall glass of cold, bubbly Prosecco.



Chicken Chipotle Salad

Avocado and Red Pepper Biscuit Crostini

Sliced fresh Peaches

Chicken Chipotle Salad


Recipe By : Beth Wright

Serving Size : 4 Preparation Time :0:00

Categories : Poultry Salad



2 cups shredded rotisserie chicken 1/4 cup diced red onion
1/4 cup chopped celery 1/4 cup diced green bell pepper
1 cup seeded — chopped tomatoes salt and pepper to taste
1/4 cup mayonnaise 1/4 cup sour cream
2 teaspoons freshly squeezed lime juice 1/4 teaspoon Ground Chipotle
1 teaspoon minced garlic Butter lettuce mix
4 pieces bacon, cooked and crumbled 1 recipe Avocado and Red Pepper Biscuit Crostini



In large mixing bowl, combine chicken, onion, celery, bell pepper and tomatoes, season with salt and pepper to taste.

In small bowl, combine mayonnaise, sour cream, lime juice, chipotle powder and garlic. Pour over chicken mixture; toss to combine.

Arrange lettuce leaves mix on each of 4 serving plates. Divide topped biscuit halves on plates. Spoon chicken salad on and around biscuits; sprinkle bacon over each salad.

Per Serving (excluding unknown items): 176 Calories; 18g Fat (87.1% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.


Avocado and Red Pepper Crostini


Recipe By : Beth Wright

Serving Size : 0 Preparation Time :0:00

Categories :




4 Biscuits — split and toasted 1 avocado — peeled and mashed
1 roasted red pepper — chopped 1/4 teaspoon garlic powder
1 tablespoon lime juice




Arrange toasted biscuits on a plate. Mix the avocado, roasted red pepper, garlic powder and lime juice. Dollop on top of toasted biscuits.

Have a great rest of your week. If you’ve got time, cruise over to the Beth and the Biscuit facebook page. I’ll have the video for today’s Daytime Tri-Cities posted.

July 18 Daytime Tri-Cities; Glazed Salmon with Squash Noodles

Wild Caught Keta Salmon is on sale this week at Food City!!

Click on the Weekly Ad circular from the website, then click “Seafood”. That’s also where I got this recipe. When you find the Keta salmon on the virtual circular, click it to add to your list, then up pops Recipe Suggestions. I look forward to making this meal.

What’s on the menu? My zucchini and cucumber is crawling over its wall into the driveway, with the lima beans soon to follow!! So zucchini and cucumber are on the menu, naturally. Well, we’re having this beautiful Asian-style glazed salmon with a vegetable side that includes spinach and a squash noodle (??!!), and a refreshing side salad of cucumbers and onions. We’ll finish with a bowl of summer berries topped with a little mint and sugar.

Glazed Sweet and Spicy Salmon



1 1/2 lb Salmon fillet with skin removed 1/4 cup red wine vinegar
1/4 cup olive oil 1/4 cup soy sauce
1/4 cup water 1 tablespoon lemon juice
1/2 teaspoon red pepper flake 1 teaspoon onion powder
1 teaspoon garlic powder 2 teaspoon fresh cilantro, chopped
1/3 cup brown sugar, packed 1 pinch salt, to taste
1 pinch black pepper, to taste



Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.

Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.

Turn on broiler to low.

Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.

Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.


Serves 6

Cook Time

Prep Time: 10 mins.

Cook Time: 20 mins.



is on sale too for 99 cents a pound.

I’m using squash noodles a lot this summer. A mandolin slicer works well too. This is a Beth and the Biscuit recipe. Pappardelle is typically a broad, flat wheat flour noodle, similar to a lasagna noodle. Here it is in concept, but made with vegetable and so is gluten free, low in calories and fabulous.


Spinach with Squash Pappardelle


Recipe By: Beth Wright for Food City

Serving Size : 6


2 medium zucchini 1 medium summer squash
2 teaspoons extra virgin olive oil pinch of red pepper flakes
3 cups baby spinach 1/4 cup Parmesan cheese — grated
1 tablespoon unsalted butter coarse salt and ground pepper — to taste


With a vegetable peeler, begin shaving the squashes, turning the vegetable 180 degrees when you reach seeds. You should be turning the squash 4 times.


Heat a non-stick skillet to medium-high. Add the squashes and a splash of water to steam the vegetables. Shake the skillet to distribute the squash noodles. When soft and slightly browned, about 4 minutes, add the olive oil, red pepper flakes, salt and pepper. Toss to heat all. Turn the heat to low and proceed with the recipe.


Place spinach, Parmesan, and butter in a large bowl. Add to the squash noodles to the bowl; and toss to coat and wilt spinach. Season with salt and pepper.





“6 1/2 cups”

Start to Finish Time:


– – – – – – – – – – – – – – – – – – –


Per Serving (excluding unknown items): 193 Calories; 17g Fat (81.2% calories from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol; 374mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Fat.




Rejuvenate  +Heal + Detoxify

Add-On Menu

Organic and Whole Food Juices and Smoothies

2, 8 oz re-useable lidded jars


Quick Energy or Protein Bars

gluten-free, sugar-free, whole food, minimal ingredients

12 portions each


Salads: Leafy or Fruity plant-based.

A million seasonal and mostly local combinations

4, 4 oz portions


add pastured chicken or sustainable Alaskan seafood 4 oz portions

$3.00 each

Fresh Salad Dressings:

homemade French, Italian, Tarragon, Sesame Seed, Hispanic, French Tomato, Balsamic or Yogurt, Ginger, Orange, and Honey Fruit salad Dressing

4 oz portions


Homemade Breakfast Mixes:

Choose from homemade, whole-grain, vegan fruit and nut pancake mix, muesli, and hot cereal mix.

16 oz lidded, re-useable jar


add Yogi Honey: blend of local honey with fresh garden herbs and spices 2 oz


Other Refreshments: Re-Hydrating Pineapple Coconut Water, Fresh Almond Milk, Pure Indian Kalami Chai Tea Concentrate

2, 8 oz re-useable lidded jars





From Beth and the Biscuit’s Personal Chef Service

Kitchen Farmacy

Your food becomes you

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