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Food Choice + Planet Health

The Connection between Food Choices and Planet Health

April 22 is celebrated as Earth Day around the world. It’s planned as a day to raise awareness of how all the decisions we make impact the health of our planet as well as things we can do in our daily lives to fight for a clean environment.

Did you know that one of the top four things that impacts planet health are the food choices we make? Food choices, from shopping to preparing to eating to storing, can impact greenhouse gases produced and what ends up in landfills.

Consider the following tips for celebrating Earth Day and planet health on any day of the year!

  • Buy fresh, frozen and canned fruits and vegetables. Fresh produce is one of the most common foods that gets wasted. When grocery shopping at your favorite Buehler’s, buy enough fresh produce for the next 2-3 days as well as produce items that last longer such as carrots and potatoes. Buy canned fruits and vegetables for use in soups, stews, stir fries, oatmeal bakes and yogurt parfaits later in the week. Choose frozen options, which are easily portioned out for smoothies or quick additions to lunch salads.
  • Enjoy plant-forward meals more often. Plant-forward eating habits celebrate plants and emphasize them in meals and snacks. It doesn’t mean giving up meat, poultry and fish, just shifting the balance to enjoy more plant-based foods. Think about adding beautiful fruits and vegetables, hearty beans and whole grains, and crunchy nuts to daily eating habits. Try our make once, eat twice recipes for Plant-Powered Black Bean and Beef Blend, Mexican Lasagna, and Tuesday Tacos.  
  • Use Buehler’s Healthy Living Vegan tags. Plant foods have a lower carbon footprint, and our Vegan Healthy Living tags throughout the store help you easily find these choices and add them to your shopping cart.
  • Use the entire food item. Did you know that broccoli stalks, when peeled and sliced, make a great snack? Or that you can save carrots tops and ends, onion peels, and other trimmings from vegetables to make a great stock for use in soups and other recipes?
  • Minimize food waste. Set aside one night each week for “Leftover Dinners.” Use leftover meat and veggies to make quesadillas. Cook down fruits which are looking sad as a sauce to have on pancakes, waffles, chicken or pork. If bread has gone stale, drizzle it with olive oil, smear with a cut tomato, and warm in the oven.

Do you have a favorite tip managing food waste? Share it with us on our Facebook page.

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Plant-Forward Cook-Along

Consuming more plant-based foods is good for people and the planet!

If you’re wondering how to add more nutritious plant foods to your meals join Buehler’s Registered Dietitians for a virtual cook-along and learn how to make a delicious, Plant-Powered Black Bean and Beef Blend along with 2 simple recipes – Mexican Lasagna and Stuffed Burrito Peppers.

Below you will find the recipes and a shopping list of ingredients you will need to participate. Buehler’s will also be selling this “bundle” of ingredients at our stores April 11 – 17.

The Plant-Powered Cook-Along will be posted on our YouTube channel from April 16 – 25 so you can cook with us when it’s convenient for you.

We can’t wait to share these tasty, healthy dishes with you!

Here’s what you’ll need for the Cook Along!

Ingredient Shopping List:

Food Ingredients:
 1 medium yellow onion
 Fresh cilantro
 2 large red bell peppers
 8 oz. crimini mushrooms
 Avocado
 Lime
 1 pound lean ground beef
 2 cans (15 oz.) BUSH’S® Black Beans, drained
 1 can (15 oz.) crushed tomatoes
 1 can (11oz.) yellow kernel corn, drained
 16 yellow corn tortillas
 1 package (1 oz.) taco seasoning mix, 25% less sodium
 Light sour cream
 2 cups shredded low-fat Mexican cheese blend
 1 cup shredded low-fat Mozzarella cheese
 Instant brown rice

Pantry Staples:
 Olive oil
 Cooking spray

 

CLICK HERE TO ADD INGREDIENTS TO ONLINE SHOPPING CART

Here are the Recipes!

Plant-Powered Black Bean and Beef Blend

Make Once – Eat Twice! Blend yields approximately 8 cups which can be used in our Mexican Lasagna and Burrito Stuffed Peppers recipes below.

Prep time: 20 minutes

Ingredients:

  • 1 medium yellow onion
  • 8 oz. crimini mushrooms
  • 1 pound lean ground beef
  • 1 TBSP olive oil
  • 2 cans (15 oz.) BUSH’S® Black Beans, drained
  • 1 package (1 oz.) taco seasoning mix, 25% less sodium
  • 1 can (15 oz.) crushed tomatoes
  • 1 can (11oz.) yellow kernel corn, drained

Directions:

  1.  Pulse onion and mushrooms in food processor until coarse texture. Set aside.
  2.  In large frying pan, brown ground beef. Drain fat. Set ground beef aside in separate bowl.
  3.  In same frying pan, heat oil. Add onions and mushrooms from food processor and sauté for 3-4 minutes or until most of the moisture has been released. Add the black beans and mix.
  4.  Add the cooked ground beef, taco seasoning, crushed tomatoes and corn to the black bean and mushroom blend. Mix and cook until heated through.
  5.  Set aside 2 cups for Burrito Stuffed Peppers and 6 cups for Mexican Lasagna.

Nutrition information (per ½ cup serving): 113 calories, 4.5 g fat, 11 g carbohydrate, 3 g fiber, 9 g protein, 218 mg sodium

 

 

 

 

 

 

 

 

 

 

 

Mexican Lasagna

Makes 6-8 servings

Ingredients:

  • Approx. 6 cups Plant-Powered Black Bean and Beef Blend
  • 16 yellow corn tortillas
  • 1 -2 cups shredded low-fat Mexican cheese blend

Directions:

  1.  Preheat oven to 350°F.
  2.  Spray bottom of an 9X13 baking dish with vegetable cooking spray. Place 4 corn tortillas on bottom of baking dish and layer approx. 2 cups Plant-Powered Black Bean and Beef Blend on top; Repeat layers ending with tortillas as top layer. Top with cheese.
  3.  Bake uncovered for 25 minutes until cheese melts and casserole is heated through.
  4.  Top with light sour cream or diced avocado if desired.

 

 

 

 

 

 

 

 

 

 

Burrito Stuffed Peppers

Makes 4 pepper halves

Ingredients:

  • 2 cups Plant-powered Black Bean and Beef Blend
  • 1 cup cooked brown rice
  • 2 large red bell peppers
  • 1 cup shredded low-fat Mozzarella cheese

Directions:

  1.  Preheat oven to 350°F. In a large bowl, mix together cooked rice and prepared Plant-Powered Black Bean and Chicken Blend.
  2.  Cut peppers in half lengthwise and remove seeds. Place cut side up in a 9 x 13 baking dish.
  3.  Spoon blend mixture into each pepper half (approximately ½ cup in each). Sprinkle each pepper with 2 tablespoons shredded cheese.
  4.  Cover baking dish with foil and bake for 30 minutes or until peppers are softened.

Add additional toppings as desired: Salsa, Cilantro Sour Cream (recipe below), Diced Avocado.

Cilantro Sour Cream Recipe Mix 1 cup low fat sour cream, 6 Tbsps. fresh chopped cilantro and 2 Tbsps. lime juice in small bowl. Cover and refrigerate until ready to serve.

 

 

 

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Buehler’s Plant-Powered Earth Day Cook Along

Sign up to participate in our Plant-Powered Earth Day Cook-Along!

We’ll be posting the Cook-Along on YouTube April 19-April 25. Our Dietians Shari and Annette will show how to create Plant-Powered Black Beans and Beef along with two recipes using this blend.

We’ll email you an ingredient shopping list and link to the video when it is live!

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5 Ways to Protect the Planet

5 Things You Need to Know about Protecting the Planet

For many of us, how our daily decisions impact planet health is just as important as how they impact our personal health. Choices we make, such as carpooling, using recyclable grocery bags, or choosing LED light bulbs, all have impact on the planet. With Earth Day celebrated worldwide later this month, it’s the perfect time to consider how our daily decisions impact planet health and what we can each do to make a difference.

#1: Carbon Footprint measures impact on the planet.

You’ve likely heard the term carbon footprint, which is a measure of the greenhouse gases (including carbon dioxide and methane) that are generated by our daily actions. Carbon footprint can be measured on an individual, a household, a company, or a food product as it is grown on the farm and travels to your table. High greenhouse gases contribute to global warming.

#2: Certain actions increase carbon footprint.

The four biggest ways to decrease carbon footprint and to fight for a clean environment are to lower the number of people on the planet, use cars less, travel less by airplanes, and eat more plant-based foods.

#3: Small changes over time add up to big results.

Decisions we make every day, when done consistently, can add up to big impact on planet health over time. For example, with spring in the air, consider line drying clothes outside or starting a compost bin in your back yard. For more inspiration, consider our 30 Ways to Take Care of the Earth.

#4: Earth Day is celebrated on April 22.

Started as an environmental movement more than 50 years ago, citizens around the world take action on Earth Day to raise awareness of planet health. Click here to learn more about local activities that may be happening in your area in celebration of Earth Day.

#5: Buehler’s cares.

As a part of our commitment to planet health, we are featuring displays of plant-powered foods in our stores during April. The plastic bags used in our stores are made from recycled materials. And don’t forget about our plastic bag recycling bins, available at the front of every store.

Working together, Buehler’s and our valued shoppers, we can make strides in protecting the planet, environment, and natural resources.

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Catering Party Packs

Planning a party has never been easier – with the help of our Catering Party Packs! We’ll do all the cooking!  Our Party Packs include our delcious Smokehouse Pulled Pork, plus your choice of Smokehouse Chicken or Fried Chicken. Also included: Mac & Cheese, Smokehouse Beans and more! Stop by our deli to order – or order online.

ORDER ONLINE

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Protect the Earth

Earth Day ideas

 

With Earth Day in April, Buehler’s is focused on ways to protect the planet all month long. Consider these small steps to help care for the earth:

  1. Choose plant-based foods more often. Use Buehler’s Healthy Living Vegan tags to guide you to plant-based options throughout the store.
  2. Shop with recyclable grocery bags.
  3. Purchase fresh, frozen and canned fruits and vegetables to minimize food waste.
  4. Start a compost bin in your yard.
  5. Don’t discard vegetable trimmings – they make a great stock for use in soups and other recipes.

 

 

CLICK HERE FOR A PRINTABLE PDF OF THIS CHART.

 

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Roasted Leg of Lamb

Cook along with Chef Brandon as he shows us how to make Roasted Leg of Lamb.

Roasted Leg of Lamb

Roasted Leg of Lamb over Potatoes with Mint and Rosemary Chimichurri

INGREDIENTS

  • 4.5 lb Bone-in Leg of Lamb
  • 4 Tb Olive Oil
  • 2 Tb Salt
  • 1 Tb Black Pepper, Ground
  • 1 Tb Rosemary
  • 1 Tb Thyme
  • 1 Tb Garlic Powder
  • 1 Tb Onion Powder
  • 2 Onion, Quartered
  • 5 Cloves Garlic
  • 4 lbs Yukon Gold Potatoes

Chimichurri Ingredients

  • 4 Cloves Garlic
  • 2 Cup Fresh Mint Leaves
  • 2 Cup Fresh Rosemary
  • 2 Cup Fresh Parsley Leaves
  • ¼ Cup Red Wine Vinegar
  • 1 Tsp Kosher Salt
  • ¾ Cup Extra Virgin Olive Oil
  • 1 Tsp Red Pepper Flakes, Optional

INSTRUCTIONS

1. Preheat oven to 425oF.

2. Combine the olive oil, salt, ground black pepper, rosemary, thyme, garlic powder, and onion powder. Set aside.

3. Cut Yukon gold potatoes into 1 inch pieces, and quarter onions.

4. Put potatoes, onions, and garlic in the bottom of a roasting pan, and lay the leg of lamb on top, fat side up.

5. Put roasting pan in the 425oF oven for 15 minutes.

6. Remove the lamb from the oven and reduce heat to 325oF.

7. Spread the seasoning paste over the leg of lamb and cover with foil.

8. Return lamb to oven for an additional 1 hour.

9. While the lamb is in the oven, combine garlic cloves, fresh mint, rosemary, parsley, red wine vinegar, kosher salt, olive oil, and red pepper flakes in a food processor, and set aside.

10. Remove foil and roast for another 10 minutes until the lamb temperature registers 125oF for medium rare.

11. Let lamb rest for 45 minutes before carving.

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Crab Cakes

Cook along with Chef Ben as he makes these delicious Crab Cakes.

 

Crab Cakes Recipe

NGREDIENTS

Cakes:

  • 1 # Crab Meat (Lump)
  • Heaping ½ Cup mayonnaise
  • 1 Tbsp spicy brown mustard
  • 1 Tsp Old bay seasoning
  • 1 Tbsp Chopped Parsley
  • ¼ Tsp Salt
  • 2-2 ¼ ounces panko bread crumbs
  • 1 Tbsp liquid eggs (1/4 of an egg whisked)
  • Oil/Pan Spray as needed

Sauce:

  • 1 Cup Mayonnaise
  • Tbsp spicy brown mustard
  • 1 Tsp Old Bay seasoning
  • 1 Tbsp Chopped Parsley
  • 1 Tbsp Fresh lemon juice
  • ¼ Tsp kosher salt
  • Pinch of black pepper
  • 1 Tbsp capers, chopped (optional)

INSTRUCTIONS

Preheat oven to 350 degrees.

Cakes: combine mayo, mustard, old bay, parsley, salt, egg and panko bread crumbs in a mixing bowl and combine.

Drain liquid from crab meat. Add crab meat to mixture and fold in being careful not to over mix.

Using a scoop or a scale measure out and portion crab cakes.

Heat a sauté pan over medium high heat and add oil/pan spray.

Add crab cakes and sear on each side until golden brown.

Place onto a parchment lined pan and bake in the oven for 5-7 minutes or until 145 degrees.

Sauce: In a mixing bowl combine mayonnaise, mustard, old bay, parsley, lemon juice, salt and pepper. Mix until all ingredients are incorporated.

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Introducing Specialty Bacon and Sausage

Introducing Specialty Bacon and Sausage at three Buehler’s locations. You’ll find these uniquely flavored fresh sausage in the fresh meat cases at our Wooster Milltown, Medina River Styx and Canton Nobles Pond stores. 

Bacon and Sausage of the Week

Each week one flavor of sausage and one flavor of bacon will be featured at a special sale price!

 

 

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Pan Seared Porterhouse Steak

Chef Ben Demonstrates How to Make Delicious Pan Seared Porterhouse Steaks

Pan seared Porterhouse Steaks

This well-marbled classic steakhouse cut consists of two tender steaks – the strip and tenderloin – connected by a T-shaped bone.

INGREDIENTS

  • 2- 1” Thick CAB Porterhouse Steaks, Approximately 1 ¼ lbs each
  • Kosher Salt and Black Pepper mixture ( 4:1 ratio)
  • Butter as needed

 

Garlic Butter Topping:

  • 1 stick of butter softened at room temperature
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp ground or dried thyme
  • 1 Tbsp fresh chopped garlic
  • 1 Tbsp fresh chopped parsley

 

INSTRUCTIONS

  1. Allow steaks to come to room temperature before cooking.
  2. Prepare garlic butter by mixing all ingredients in a mixing bowl until smooth, set aside.
  3. Liberally season the steaks with salt and pepper mixture, and set aside.
  4. Heat cast iron or sauté pan over medium heat and allow ample time for the pan to heat up.
  5. Add a liberal amount of butter to the pan and add steak to the pan. Sear to create a nice golden brown crust. Flip and repeat.
  6. You can finish it completely in the pan if you like a steak that is rarer, or you can sear on both sides and transfer the steak to a tray and finish it
  7. the oven to your desired doneness.
  8. A thermometer is always the best option for knowing how to cook your steak.
  9. Let your delicious steak rest for 3-5 minutes to lock in the juices and top with garlic butter mixture.

 

Doneness Guide

  • Rare (cool red center): 125 Degrees
  • Medium Rare (warm red center): 135 Degrees
  • Medium (warm pink center): 145 Degrees
  • Medium Well (slightly pink center): 150 Degrees
  • Well Done (little or no pink): 160 Degrees
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