Even as someone who loves to cook, it’s a rare Thursday when I don’t buy either the already cooked baby back ribs ($10 a rack) or whole, roasted rosemary and garlic chicken ($5 each) at Tops Market (formerly Sunset Marketplace) in Redding. Seriously. I couldn’t make either of those items for that price.
Usually I eat the chicken as is. But sometimes I will turn it into a filling for tacos or a topping for salad or the star ingredient for soup.
The ribs? They’re always just ribs, though I suppose there would be nothing wrong with cutting the meat from the bone and using it for tacos with shredded cabbage and cilantro.
The Thursdays I don’t buy either a whole roasted deli chicken or a cooked rack of ribs usually means the week has gotten away from me and it’s Friday or Saturday or Sunday when it occurs to me that I missed my Tops Thursday meat day for the week.
I hate when that happens.
Not to worry. This week, Tops is offering a rack of its fully cooked baby back ribs for $10 all week. Not just Thursday. Did I mention it’s all week?
That works, because I’m supposed to take dinner to some friends’ house next week, and I can bring the ribs and then throw in a side, salad and bread. Done.
Last week I promised to share a healthy recipe to counteract the not-exactly heart healthy Canda’s Cheddar Chowder. As promised, I’ve got one for you that’s delicious, but fairly healthy (yes, it has a little sugar).
Taking inspiration from this week’s Tops Market ad, I found navel oranges, 99 cents a pound; mangoes, 99 cents each; and pineapples, $2.99 each. That’s all we need to make Tropical Orange, Mango and Pineapple Sorbet.
You need an ice cream maker. If you don’t have an ice cream maker, this would make a wonderful smoothie.
Either way, it’s refreshing. And it’s not cheddar chowder loaded with half & half and cheddar cheese.
Tropical Orange, Mango & Pineapple Sorbet4 cups peeled, cubed mango, chilled (about 4) 2 teaspoons orange zest (remove it from the orange before juicing) 1/4 cup fresh orange juice (about 1 medium orange) 1 cup crushed (or food processed) pineapple 1 cup cold water 3/4 cup sugar
Puree the mango, zest, orange juice, pineapple and water in n a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
This recipe sponsored by Tops Market in Weaverville and Redding.
Click here to order a sandwich online from the Weaverville Tops Market.
Independent online journalist Doni Chamberlain founded what’s now known as anewscafe.com in 2007 with her son, Joe Domke of the Czech Republic. Prior to 2007 Chamberlain was an award-winning newspaper opinion columnist, feature and food writer recognized by the Associated Press, the California Newspaper Publishers Association and E.W. Scripps. She lives in Redding, CA.