You know it’s officially fall when winter squash starts arriving by the truckload.

There are two main harvests for squash: summer and winter. The most familiar summer squashes for cooking are zucchini and yellow squash and the most popular winter squashes for cooking are acorn, butternut, spaghetti and pumpkin.

Although we call them winter squash, they are harvested in the late summer and fall, then “cured” or “hardened off” to toughen their exterior skin.

Winter squash is a great source of fiber, potassium, as well as vitamin A. Orange and yellow vegetables (although they’re technically a fruit because it produces a seed) contain beta carotene, which supports healthy eyes and a strong immune system.

Although the large vegetables can be a little intimidating to cook with, each has a unique and delicate flavor and loads of cooking uses.

Vince & Joe’s Executive Chef Angelo Loria shares his favorite winter squash dishes and secret uses.

Follow Vince & Joe’s on Facebook and Instagram for exclusive videos and recipes. Chef Angelo posted his favorite Spaghetti squash dish, prepared Aglio e Olio.

Dear Al,

We want to truly express how important you’ve been to Vince & Joe’s.

We have loved and enjoyed working with you over the past three decades (Wow)!

You are an old-school kind of guy who gives everything he has to his family and his job.

Your work ethic, honesty and trustworthiness have always reflected Vince & Joe’s values.

Your name is synonymous with the Produce Department. You’re part of the reason the department has run so smoothly over the years and has a reputation for the best in town.

You and your work have been so greatly appreciated and you’ll be missed here.

Employees and friends like you don’t come along often.

Our sincere wish for you is that you enjoy your well-deserved retirement with your wife and family.

Thank you and God Bless,
Mimma, Vince, Maria & Joe Vitale
Gasper Vitale, Salvo Munaco & Sal Zappa

Vince & Joe’s Executive Chef Angelo Loria and Hope Network’s Director of Donations Relations Eddie Murray appeared on Fox 2 News Friday, April 2, to talk about World Autism Awareness Day.

Autism affects 70 million people worldwide, including a member of the Vince & Joe’s family.

In the past few years, Vince & Joe’s has donated more than $20,000 to Hope Network through the proceeds of their pasta sauce, Emma’s Hope. During the month of April, which is autism awareness month, Vince & Joe’s will be collecting donations at the register for Hope Network.

We’ve posted all the recipes seen on Fox 2 to our website. 

• Alfredo primavera

• Pesto grilled lamb chops 

• Pesto salad dressing

Executive Chef Angelo Loria live on Fox 2 News Thursday with Valentine’s Day celebrations for the whole family, starting with brunch with the kiddos and ending in a romantic dinner for two. (Recipes below)

To place your order, click here.

Braised Beef Short Ribs

Ingredients

4 ea – 12 oz boneless short ribs

Kosher salt

Black Pepper

Extra-virgin olive oil

1 ea large Spanish onion, cut into ½ inch pieces

3 ea ribs celery, cut into ½ inch pieces

3 ea carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

1ea fennel cut in ½ in pieces

2 cloves garlic, smashed

1/2 cups tomato paste

2 cups red wine

¼ cup flour

3 cups highly flavored beef stock

1 sprig fresh thyme

1 sprig fresh rosemary

2 bay leaves

Directions

1. Season each short rib generously with salt and pepper. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan.
2. Preheat the oven to 325 degrees F.
3. When the short ribs are browned on all sides, remove them from the pan. Add the vegetables and season the vegetables generously with salt and pepper. Sauté until onions are translucent, about 5 to 7 minutes.
4. Add the tomato paste and cook for 4 to 5 minutes or until caramelized in pan.
5. Add flour and coat the vegetables.
6. Add the wine to deglaze and scrape the bottom of the pan. Cook until about ¼ cup of wine remains
7. Return the short ribs to the pan and add beef stock. Add the thyme, bay leaves and rosemary. Cover the pan and place in the preheated oven until tender, about 2 hours. Turn the ribs over halfway through the cooking time and add more stock if necessary. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.

Crab and Corn Bisque

INGREDIENTS

3 tablespoons vegetable oil

3 tablespoons bleached all-purpose flour

1/2 cup minced yellow onions

1 cup corn kernels (from 2 ears corn)

2 tablespoons minced shallots

2 tablespoons minced celery

1 tablespoon minced garlic

1 tablespoon kosher salt

1/4 teaspoon cayenne

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce (optional)

1 cup fish, crab, shrimp or clam stock

2 bay leaves

2 cups milk

2 cups heavy cream

1 teaspoon old bay seasoning

1/2 pound lump crabmeat, picked over for shells, whole pieces set aside for garnish

1 bunch of green onions green and white part separated, sliced thin

DIRECTIONS

1. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.
2. Add the onions, the white part of the green onion, corn, shallots, celery, garlic, salt, and cayenne, Worcestershire and hot sauce, if using.
3. Cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the old bay. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.
4. Stir in the crabmeat (but not the ones left for garnish) and simmer for 5 minutes. Remove and discard the bay leaves, adjust seasoning if necessary.
5. Serve hot ladled into bowls and garnish with remaining

Shrimp Scampi

Shrimp served in a lemony, garlicky and buttery sauce.

Ingredients

2 tablespoon olive oil

1 pound (16-24) shrimp, peeled and deveined

4 cloves garlic, chopped

1 pinch red pepper flakes (optional)

1/4 cup white wine

2 tablespoons lemon juice (~1 lemon)

Salt and pepper to taste

1 teaspoon lemon zest

2 tablespoons butter

1 tablespoon parsley, chopped

1. Heat the oil in a pan over medium-high heat, add the shrimp and season with salt and pepper, cook for 2 minutes, flip shrimp and cook for 1 more, then remove shrimp to plate.
2. Add the white wine and lemon juice to the pan, to deglaze it, simmer for 2 minutes, add the shrimp and any juice from the plate, lemon zest, butter and parsley, tossing everything and removing from the heat.
3. Enjoy immediately!

Spanish Tortilla w/ Potato, Spinach, Cheese and Chorizo

Serves 6

Ingredients

1 pound Yukon gold potatoes, diced ½”

1 tablespoon salt, plus more for boiling potatoes

2 tablespoons extra virgin olive oil

1 large onion, sliced thin

2 cups tightly packed fresh spinach

1/2 cups shredded Mahon cheese

8 cage-free organic eggs

1/3 cup extra virgin olive oil 85 ml

Pinch sea salt

Dash black pepper

Instructions

1. Bring a medium pot of lightly salted water to a boil and add potatoes and a pinch of salt. Cook for about 8-10 minutes or until potatoes are tender, but still holding their shape.
2. Preheat oven to 350 F.
3. Crack eggs into a large bowl and season with cheese, salt & black pepper, whisk together until well combined
4. Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup of extra virgin olive oil and add chorizo, constantly breaking up the meat, until fully cooked.
5. Add in the onions and cook until caramelized, about 10 minutes.
6. Add in the pieces of potatoes and continue to mix, Start adding the spinach into the pan, add in batches to not over-fill the pan, mix the spinach with the potatoes so it wilts, once all the spinach has been incorporated and wilted, turn off the heat, season everything with sea salt & black pepper, mix so the seasonings are evenly mixed
7. Add the potatoes mixture into the bowl with the eggs, add the 2 cups of shredded mahon and mix everything together until well combined, at the same time, make sure to heat the same fry pan with a low to low-medium heat
8. Once well mixed, add the mixture into the pan.
9. After 4 to 5 minutes, the bottom should be set and it can be put in the oven. Cook for about 10 minutes, or until firm and solid.
10. Let the tortilla cool for about 10 minutes then place on a plate to cut, enjoy!

Panettone French Toast

2 cups milk or heavy whipping cream

6 ea large eggs

¼ cup honey

1 T Cinnamon

¼ t nutmeg

1 Pantone, sliced ½ inch thick

Directions

1. Preheat lightly oiled non stick skillet over medium heat on the stove.
2. In a medium bowl, mix cream or milk, eggs, honey, cinnamon and nutmeg.
3. Dip each slice of pantone into the batter and let soak for 5 seconds.
4. Remove from liquid and place in skillet.
5. Cook for 4 minutes, flip using a spatula
6. Cook for an additional 4 minutes, or until golden brown on both sides
7. Serve with pure maple syrup, berries or whatever you enjoy

Executive Chef Angelo Loria was live on Fox 2 News Friday, Jan. 22, 2021, talking about Big Game food recipes and catering ideas.

VIDEO: Big Game Elevated Appetizers from Vince & Joe’s Gourmet Market

VIDEO: Outdoor Tailgate BBQ and Smokehouse meats from Vince & Joe’s

RECIPES:  

Chorizo Stuffed Jalapeño Poppers

20 min Cook: 20 min Yield:  24 jalapeno poppers

½ pound chorizo, casings removed

½  pound smoked gouda, shredded

¼  cup finely chopped red onions

½  cup cream cheese

3 tablespoons sour cream

1 tablespoon hot sauce

Salt and freshly ground black pepper

12 large jalapeno peppers, halved, seeded

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl and cool for about 5 minutes.
3. Add the cheese, red onion, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

Hot Crab Beer Cheese Dip

8 oz cream cheese

¼ cup sour cream

1 teaspoon Old Bay seasoning

1 teaspoon garlic powder

½ teaspoon chili powder

1 teaspoon hot pepper sauce

2 teaspoon cornstarch

2/3 cup IPA beer

1 tablespoon Worcestershire sauce

½ cup fresh grated parmesan cheese

1 cup shredded mozzarella

¼ cup green onions, chopped

8 oz crab meat

Directions

1. In a food processor add the cream cheese, sour cream, old bay, garlic powder, chili powder, hot pepper sauce, corn starch, beer, Worcestershire sauce, parmesan cheese, and mozzarella, process until smooth.
2. Stir in the onions and crab meat.
3. Add to an oven safe serving dish.
4. Bake at 350 for 15 minutes or until warm and golden brown.
5. Stir, garnish with green onions.

Roasted Garlic and Parmesan Chicken Wings

4 garlic cloves, peeled

1 teaspoon olive oil

½  cup mayonnaise

2 tablespoons  grated parmesan cheese

1 tablespoon white vinegar

1 teaspoon lemon juice

Salt

½⁄ teaspoon crushed red pepper flakes

½ ⁄ teaspoon dried basil

½ ⁄ teaspoon dried oregano

teaspoon ground black pep

36 bone in chicken thigh wings or traditional chicken wings

¼ cup olive oil

1 tablespoon kosher salt

1 teaspoon ground black pepper

DIRECTIONS:

1.   Preheat oven to 350 degrees F.

2.   Toss garlic cloves with oil in a small oven-safe dish and bake for 20 minutes or until the cloves soften and begin to turn light brown.

3.    Cool garlic and finely mince with a sharp knife. Combine garlic and remaining ingredients in a small bowl and stir well. Cover and chill for several hours or overnight before using.

4.    To use sauce, pour 1/4 cup over 12 cooked chicken wings, breaded tenders, or chicken nuggets and toss gently until coated. Makes 3/4 cup sauce, enough to coat 36 wings.

 

Oven-Roasted Beef Brisket

Total: 4 hr 10 min Prep: 10 min Cook: 4 hr Yield: 10 servings

2 tablespoons chili powder

1 tablespoon smoked paprika, or pimento

2 teaspoon cayenne pepper

¼ cup salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground black pepper

1 tablespoon brown sugar

2 teaspoons dry mustard

1 bay leaf, crushed

½ cup Worcestershire

4 pounds beef brisket, trimmed

1 1/2 cups beef stock

 

DIRECTIONS:

1. Preheat the oven to 300 degrees F.
2. Pour the Worcestershire sauce over brisket. Make a dry rub by combining chili powder, paprika, cayenne pepper, salt, garlic and onion powders, black pepper, brown sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
3. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly with foil and continue cooking for 3 hours, or until fork-tender.
4. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Mojo Pulled Pork

6 lbs pork shoulder/butt

Mojo Marinade for the Pork:

2/3 cup olive oil

2/3 cup cilantro

4 tablespoon mint leaves

1/2 cup orange juice

1/2 cup fresh squeezed lime juice

7 garlic cloves, minced

1 1⁄2 tablespoon grated orange peel

2 teaspoon fresh oregano, chopped

1 teaspoon ground cumin

2/3 teaspoon black pepper, ground

½  teaspoon kosher salt

DIRECTIONS:

1. Blend all ingredients for the marinade in blender and marinade pork shoulder for 12 hours.
2. Preheat oven to 275. Place pork shoulder until 170°F internal temp (should still be a light pink on inside).
3. Baste pork with marinade throughout roasting, about 4-5 hours.

 

Korean Style BBQ Ribs

1/2 cup soy sauce

1/2 cup water

1/4 cup rice wine (or mirin or white wine)

2 tablespoons sesame oil

4 tablespoons honey

2 tablespoons brown sugar use regular sugar if unavailable

3 tablespoons minced garlic (8 or 9 plump cloves)

2 tablespoons finely grated ginger

1/2 medium onion, grated

2 medium sweet apple, grated

DIRECTIONS:

1. Prepare the ingredients for the marinade of your choice. Mix all of the ingredients well.

Preparing the ribs

1. Coat the ribs well with the marinade, and marinate them for a minimum of eight hours (preferably 24 hours to 48 hours). Turn them over once after half of the marinating time has passed.

Cooking the ribs

1. Preheat the oven to 325°F (300°F if using a convection oven). Line a baking sheet with aluminum foil. Arrange the ribs, meat side down Pour some marinade into the baking sheet or dish. Cover the baking sheet/dish tightly with aluminum foil. Bake them for about 1.5 hour
2. Pour the juice in the sheet pan out into a sauce pan along with any reserved marinade, and bring the liquid to a boil and reduce by about half or until it turns into a thick consistency… Brush the sauce onto the ribs.

Finishing the ribs

1. In the Oven: Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.
2. On the Grill: Preheat the grill and grill the ribs over medium heat until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce while grilling.

Herbs and Garlic Grilled Lamb Chops

Prep Time: 15 minutes  Cook Time: 10 minutes

2 racks of lamb, cut into individual bones

4 cloves garlic minced

1 tablespoon fresh rosemary, minced

1 tablespoon fresh thyme, minced

1 tablespoon kosher salt

1/2 teaspoon ground black pepper

1/4 cup olive oil

Lemons halved for juiceing

DIRECTIONS:

1. Whisk the garlic, rosemary, salt, pepper and olive oil in a small bowl.
2. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
3. Preheat grill.
4. For medium rare, grill the lamb chops on medium heat for 5-7 minutes, or until the internal temperature reads 120 degrees F.
5. Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving. Squeeze lemon juice over lamb chops and enjoy.