Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Take the ALDI Challenge: Lunch for Four Guests Under $50

Photo credit: Antionette Simpson
September 12, 2015
Wilbert Jones
Share this article
       

ALDI is one of the fastest-growing grocery chains in the world with over 9,000 stores in 18 countries. It was founded in 1946 by brothers, Karl and Theo Albrecht in Essen, Germany. By 2018, there are plans to open more than 600 stores in the U.S. market.

According to CEO, Jason Hart, the last 500 stores opened in middle-and-upper-income neighborhoods across America and they are performing great.  Although well over 95 of the 1,300 products sold in ALDI are private labeled goods, many of these products are of gourmet quality, certified organic, non-GMO, gluten-free, and locally grown produce. It is not uncommon to browse the isles of an ALDI store and spot premium made products such as a bottle of Italian imported juniper berry and bay leaf infused olive oil or a beautiful pan of French imported marble chocolate brioche. Annually, the chain pays homage to its roots by showcasing and promoting a selection of German-made specialty products. 

RELATED: Jake & Jazz Smollett’s New Lifestyle Series Brings Hospitality Home on CLEO TV

RELATED: A Chef's Holiday Cookie Exchange

When ALDI first launched, its targeted customers were consumers with limited income who had a great need to save money. Today, their customers are savvy shoppers who want great quality products and know how to spot deals.  Gourmet cooks, chefs and well-educated foodies are usually not brand loyal – they want the best quality and price to match. This approach leaves the doors open for  ALDI to continue producing more high-quality products such as a Strawberry & Balsamic Glaze Vinegar of Modena, an imported jar of  Italian Alla Genovese Pesto (made to perfection – only cooked pasta is needed), and their delicious mango peach salsa.  It's highly recommended to snatch up these products when you see them because they are in high demand and always fly off the shelves quickly.

Gourmet Lunch Under $50 Menu

I love entertaining and a good challenge.  Enjoy this menu and recipes that are made with ingredients purchased exclusively at ALDI.  Be sure to leave a comment below after you take the challenge to let me know how you did.

Wine (Paired with appetizer and first course)
Valdobbiadene Prosecco Superiore

Appetizer
Charcuterie of Dry-Cured Sopressata Salama, Soft Ripened Brie Cheese, Greek Imported Pitted Kalamata Olives, Semi-Soften Pepperoni Marinara Artisan Cheese, Prosciutto Panino, Raisins, Pistachios with Drizzled Honey, Tandoor Baked Naan Flatbread

First Course
Chilled Zucchini Parmesan Soup

Second Course
Burlwood Cellars 2013 Pinot Noir, California Private Reserve
French Bistro Steak with Sautéed Arugula

Third Course
Apple Parfait 

Chilled Zucchini Parmesan Soup by Wilbert Jones
Pictured: Chilled Zucchini Parmesan Soup | Photo credit: Antoinette Simpson

CHILLED ZUCCHINI PARMESAN SOUP

INGREDIENTS

2 tablespoons extra virgin olive oil
1 small yellow onion, peeled and diced
2 garlic cloves, peeled and finely chopped
1 pound zucchini (about 2 medium sizes), peeled and diced
2 ½ cups Reggano mushroom pasta sauce
1 tablespoon sugar
2 tablespoons Reggiano grated Parmesan cheese

PREPARATION

1.  Heat olive oil in a large saucepan over medium heat for 2 minutes. Add onions and garlic and cook 3 minutes or until onions soften, stirring constantly.

2.  Add the remaining ingredients (except the Parmesan cheese), cover and cook about 20 minutes or until zucchini softens. Stir in parmesan cheese and cook 5 minutes longer, uncover.

3.  Remove from heat and let soup cool to room temperature. Pour in blender or food processor and mix until the texture becomes smooth.

4.  Chill in refrigerator until ready to serve.

Note – For a less thick soup, add about ½ cup of vegetable broth or water.

FRENCH BISTRO STEAK

INGREDIENTS

2 teaspoons extra-virgin olive
2 8-ounces New York Strip steaks
salt and pepper
2 cups white button mushrooms, sliced
½ cup dry red wine

PREPARATION

1.  Heat a heavy bottom skillet (cast iron recommended) or grill pan about 10 minutes over medium-high heat. Rub olive oil on both sides of steaks and season to taste with salt and pepper.

2.  Cook steaks about 3 to 5 minutes on both sides. Remove from heat and let rest about 10 minutes. Remove steaks, reserve juice and bits. Reheat skillet, add mushrooms and cook about 3 to 5 minute or until they turn soft, constantly stirring with a wooden spoon. Remove skillet from heat.

3.  Cut steaks into ½-inch slices and place in the skillet on top of the mushrooms. Add the wine and cook over medium-high heat until most of the liquid is gone, about 2 to 3 minutes.

4.  Serve steaks and mushrooms on a platter.

SAUTÉED ARUGULA

INGREDIENTS

3 tablespoons extra virgin olive oil
4 5-ounce containers of triple-washed organic baby arugula
4 cloves garlic, peeled and thinly sliced
2 tablespoons water
1 tablespoon lemon zest, for garnishing

PREPARATION

1.  Remove arugula from containers, coarsely chop and set aside. Heat olive oil in large saucepan about 2 minutes or until it turns hot over low heat.

2.  Add arugula, garlic and water. Cover and cook about 10 minutes or until the arugula turns soft, constantly stirring. Add more water if needed.

3.  Garnish with lemon zest.

Apple Parfait from Wilbert Jones
Pictured: Apple Parfait | Photo credit: Antoinette Simpson

APPLE PARFAIT

INGREDIENTS

¼ cup chopped pecans
2 large gala apples, peeled, cored and cut into slices
2 tablespoons unsalted butter
½ teaspoon cinnamon
2 tablespoons sugar
French vanilla ice cream

PREPARATION

1.  Preheat oven 400F.

2.  Place pecans in a shallow baking pan and toast in oven about 5 to 7 minutes, shaking occasionally. Remove from oven and pan to let cool.

3.  Place the remaining ingredients in a medium-size saucepan and cook over medium-low heat about 10 to 12 minutes or until apples turn slightly soft, stirring constantly.

4.  Scoop ice cream in parfait dishes, top with cooked apples and garnish with toasted pecans.

MORE FROM CUISINE NOIR

Vanessa Bell Calloway in the Company of Friends
Phaedra Parks: Inside Every Lady is a Southern Belle

  • under Etiquette Etiquette in Public Places
  • Aiyana Victoria Mathews in Japan
    under Travel Tips for African American Travelers in Japan
  • under Food & Drink Saluting the Vinous Odyssey of Zimbabwean Wine Whiz Job Jovo
  • under Food & Drink Rhonda McCullough-Gilmore: Memories of Bernie Mac & Cooking with Love
Share this article
Share on facebook
Share on twitter
Share on linkedin
Wilbert Jones

Wilbert Jones is the president of The Wilbert Jones Company – a food product development and marketing company founded in 1993. He has authored three award-winning cookbooks and was the host of the PBS television series, “Healthy Heritage Kitchen” in 2008.

Related Articles

Loading...
Addis NOLA (L-R) Jaime Lobo, Dr. Biruk Alemayehu and Price Lobo
Featured Food & Drink

Addis Nola Brings a Taste of Ethiopia to New Orleans Food Scene

New diet
Food & Drink

Helpful Tips for Sticking to Your New Diet

Master Sommelier Chris Gaither
Food & Drink

Perseverance Drives Chris Gaither to Become the Fourth Black Master Sommelier in the World

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    Menu
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    © 2022 The Global Food and Drink Initiative d/b/a Cuisine Noir Magazine. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!