Rialto and Muir Glen Tomatoes Giveaway

If you like tomatoes, Jody Adams, and Rialto, then this giveaway is for you.

Unfortunately, tomatoes are not fresh, juicy, and delicious year-round - that's where Muir Glen Organic Tomatoes comes in. These canned tomatoes are picked at the peak of ripeness once a year in California and canned within hours. This method locks in freshness and fantastic tomato flavor. Just last night, I used two cans of their Fire Roasted Crushed Tomatoes to make a simple pasta sauce, and the flavor was fantastic. It's clear fresh tomatoes are used in their products, and somehow, Muir Glen tomatoes avoid having that tin can aftertaste. 

In an effort to prove that we can still enjoy tomatoes year-round, Muir Glen asked me if I'd like to offer a giveaway to you all. The giveaway involves loads of their tomatoes, as well as several special items from Chef Jody Adams of Rialto (and TRADE), a James Beard Award-winning chef.

So, what's up for grabs? Here's the lengthy list:

-$50 gift card to Rialto

-Signed copy of Adams' book, In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant

-Nine cans of Muir Glen Organic Tomatoes (including Diced Tomatoes, Fire Roasted Crushed Tomatoes, and Fire Roasted Diced Tomatoes)

-Bamboo serving tongs

-Canvas tote bag

-Guy Fieri can opener

To enter, please leave a comment on this post with your favorite dish to make using tomatoes. For an extra entry, tweet: "I want to #win a gift package from @Rialto02138, @MuirGlenOrganic, and @MichellePC!" Please leave a second comment with your tweet. 

I will pick a winner on Monday, December 23rd. Good luck!

*I received the same gift package in return for hosting this giveaway. All opinions are my own.

This giveaway is now closed. 

NuVal scores: more nutritious dinner, while keepin' it cheap

When I shop for meat at the supermarket, I normally go straight to the chicken and ground turkey – my goals are always cheap and versatile. However, when Tina Haupert, the writer behind one of my favorite Boston food blogs, Carrots ‘N Cake, as well as a NuVal employee, asked if I would be interested in devoting a blog on NuVal scores, my meat-buying-abilities immediately broadened. NuVal is a company dedicated to making nutrition easy by rating certain foods with “scores.” Their website has more information, but NuVal basically rates foods on a scale from 1 to 100, 100 having the most nutritional value. Price Chopper has NuVal scores listed right underneath the product, but I went by the scores right on their website.

On their website, I went straight to the meat section, and noticed that boneless chicken breast only scored a 39, while turkey breast was a 31. I then perused the seafood section, and most of the scores were closer to the 70 to 80 range! Shrimp, for instance, got a 75. When it came to veggies, Aunt Nellie's Ruby Red Sweet & Sour Harvard Beets received an 8, while regular red tomatoes scored a 96. Easy decision: toss up same-old chicken and vegetables for some fresh shrimp and tomatoes. The catch: shrimp usually isn’t cheap.

I stopped into my local, trustworthy Hannaford last night and did some serious bargain shopping. The fresh shrimp was obviously expensive, especially if it was already peeled and deveined. However, I was surprised at how expensive frozen shrimp was; even the Hannaford brand was close to $10-12. After some more digging, I found it: a five-serving bag of frozen, medium-sized shrimp, peeled and deveined, for a mere $4.99. Hello, dinner.

I knew I was going out for nachos and beer for “dessert,” so I made my pre-meal a light one. However, although this dish was delicious as is, I also recommend serving it over rice or pasta – it’s spicy, full of flavor, and the shrimp are perfectly plump and juicy.

Spicy Shrimp & Tomatoes

Yields: two servings

-30 medium shrimp, peeled and deveined (frozen, with tails still on)

-1 medium red tomato, chopped

-1/2 tbsp. minced garlic, jarred

-1 1/2 tsp. butter

-Juice from half a lemon

-1 tsp. crushed red pepper

-Salt and pepper to taste

-Parsley, for garnish (optional)

Directions: Melt the butter in a saucepan. Add shrimp (cut off tails if desired). Season with a little salt (very little amount if using salted butter), black pepper, and crushed red pepper. Squeeze in fresh lemon juice, then add garlic and tomatoes. Allow shrimp to cook for 4 to 5 minutes total, or until they can be pierced with a fork. Serve over rice, pasta, or in a bowl as is. Garnish with parsley. (If you have white wine, adding a splash of that would add even more flavor/cut some more of the heaviness from the butter).

Recap of NuVal scores:
Shrimp: 75
Red tomato: 96

*If I had made my usual chicken with broccoli, the scores only would have been:
Boneless chicken breast: 39
Fresh broccoli florettes: 100

How have you used NuVal scores to change up your routine meals/a certain recipe?