CityView Magazine

April/May 2009

CityView Magazine - Fayetteville, NC

Issue link: http://www.epageflip.net/i/9346

Contents of this Issue

Navigation

Page 56 of 75

Recipe No Comparison But how many also stock fuzzy chayotes or spiky cactus leaves? This supermarket chain specializes in Latin products. T Vibrant vegetables and fruits fill bin after bin in a produce section like you’ve never seen: enormous avocados from the Dominican Republic, piles of peppers and roots with unfamiliar names like batata, yampi and yautia. Federico van Gelderen is a spokesman for the chain. He often guides school field trips at the store and visits classrooms, crusading for healthier eating habits. Flanked by the enticing fruit at the store on Bonanza Drive, he says, “If you go through the kids, you are going to make an impact.”The beautiful displays would give even diehard vegetables haters second thoughts. “We really want people to think about what it means to have a healthy lifestyle,” van Gelderen said. “All businesses can make a difference by taking responsibility and socially educating their customers. It actually brings more business.” – Deyanira Romo Russell o be sure, Super Compare Foods has the staples of all other large grocery chains, Pampers to pens with everything in between. Dinner for two: Mofongo Con Chicharron With salad 4 plantains* 1 lb. pork 1 tsp salt 3 ea garlic 1 Tb olive oil Cooking oil as needed 1 ea red onion ½ cup chicken broth Pre-heat oven to 170. Cut pork into small pieces and fry until crispy. Set aside. Peel and cut plantains into 1-inch slices. Heat cooking oil in a deep skillet and fry plantains for 4 to 5 minutes, but do not brown. With mortar and pestle or a mixing bowl, combine plantains, crushed garlic, salt, olive oil and mash. Using the palm of your hand, form mixture into an open 3-inch ball. Stuff one or two small pieces of pork inside and seal into a closed ball. Place in oven pan and keep warm until ready to serve. Optional: cook finished product in hot cooking oil for a crispy shell. Slice and sauté onion in hot oil, slowly adding chicken broth. This makes for a sauce to pour on top. Serve with salad. *FTCC Chef RoseAnn Castro found this ingredient at Super Compare Foods. CityViewNC.com | 55

Articles in this issue

Links on this page

Archives of this issue

view archives of CityView Magazine - April/May 2009