US: Frieda's getting fired up for Summertime grilling
“Vegetables are no longer just the side show at the grill—they’re taking center stage,” said Karen Caplan, Frieda’s President and CEO. “Consumers are adding more vegetables to their meals from appetizers to the main course. We are excited to help them try something new this grilling season.”
The grilling season kicks off on Memorial Day weekend, continues on to Fourth of July, and concludes on Labor Day weekend.
Here are some of Frieda’s featured grilling items that shoppers will be looking for in their favorite retail stores:
Star-Spangled Spuds and Fingerling Potatoes
Parboil the spuds, brush with olive oil, and finish them off on the grill for crackly, crispy skin and smoky flavor. For an extra kick, toss the grilled potatoes with herbs and garlic.
Specialty Artichokes
Purple Sangria and Fiore Viola Artichokes usually steal the grill scene but the no-choke Fiesole Baby Artichokes are gaining popularity. Pre-cook in a steamer and finish off on the grill.
Colored Cauliflower
Another “Wow!” factor item. Slice from top to bottom into “steak” slices, brush with olive oil, and grill.
Mini Sweet Peppers
If these crunchy, sweet peppers make it past the appetizer tray, they are addictive stuffed with cream cheese and grilled.
Baby Bok Choy
Traditionally cooked in a stir-fry or soup, these Asian greens are lovely slightly charred on the grill with a touch of vinaigrette.
Sugar Cane Swizzle Sticks
Sharpen one end of the Swizzle Stick and use it as a skewer for pork or seafood to add another layer of flavor and a touch of sweetness.
Zululand Queen Baby Pineapple
No core to deal with, simply peel and slice this miniature fruit and place on the grill. Serve warm with a scoop of vanilla ice cream for a perfect dessert.
For more information:
Oakley Boren
Frieda's
Tel: +1 714 733 7660
[email protected]
www.friedas.com
