s chucks cooks spring 2010

7/28/2019 s Chucks Cooks Spring 2010

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cinco de mayofeastpg. 6 beautifulberriespg. 8 cookingschoolpg. 14 expresslanepg. 24

www.schnuckscooks.com


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Thankyou for picking up a copyofour Schnucks Cooksmagazine.Weknew itwould be hard to resist that delicious-looking cupcakeon the cover!

We are proud tooffer you this beautiful publicationwhichillustrates a cross-sectionof the offeringswe have for you at

Schnucks and Logli. In these pages youwill find exciting newrecipes and ideas for you and your family to re-create at home.

If youre planning a fiesta for friendsonCincode Mayo, lookforrecipes like our Mexicali Dip aswell assuggestionsonwinesthat pair wellwithspicy foods. Cheese-loverswill appreciate theGourmet White Mac & Cheese recipe thatssure to be a bubblingsensation at your table. Learn the artofcooking artichokesand pickup some new ideas for backyard burgers in burgersare back! Finally, youcan reconnect with that mouthwateringcu

pc

ak

e in

th

e c

razy fo

rcu

pc

ak

es arti

cle.Th

ese are j

ustsom

eofmy favorites theresmuchmore for you to enjoy!

The excitement we try to generate with each editionofSchnucks Cooks is alsobrought to life eachday by food andwine experts throughout our stores.Nomatter inwhichstoreyoushop, your Schnucksor Logli store is alivewith the sounds,sights and aromasof foods available fresh in-store.

Tomake that trip evenmore eventful, use the money-savingcoupons inside this issue.The couponsareour gifts to you enjoy!

Scott C. Schnuck

Chairman and CEO

Schnuck Markets, Inc.

2

@

> a letter romthechairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

Kathy Gottsacker, Michael McGraw,Kelli Monahan, Joyce Reese,Rosanne Toroian, Karen Trombley

Jeffrey Scheiber

Amy Bem

Kathy Gottsacker, Chris Hessler, C.E.C.,Rosanne Toroian, Karen Trombley,Michael Trombley, C.E.C.

Kathleen Sheridan

Doug Schaible

Chris Wong, CSW

Karen Hurych, Karen Trombley,Debra Walter, Priscilla Ward

Laura Freeland Kull, M.S., R.D.

Wes Hartman

Eric Burkett, Lori Erickson, Laura Klein

Stacey Alexander, Kelly Kraemer

2010 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.

All rights reserved. All articles in Schnucks Cooks are written and edited

by professionals. Schnucks Cooks is a registered trademark of Schnuck

Markets, Inc. and other trademarks and service marks of Schnucks may

appear in this magazine. ViMax Publishing makes no representation

as to the accuracy or effi cacy of information provided. Reproduction

in whole or part is prohibited without permission of the publisher.

Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944

vimaxmedia.com

To view our Schnucks Cooks Virtual Magazine, visit us

on the web www.schnuckscooks.com

to contactschnucks:St. Louis metro area (314) 994-4400Outside St. Louis metro area (800) 264-4400E-mail to [email protected]

TM


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3Schnucks Cooks> Spring 2010

12

26

24

8

30

6

}

4 Schnucks CooksBoneless Hoisin Ribs and Oriental Snow Peas.

6 iesta antasticoChicken & Beef Fajita Bar, Mexicali Dip and Tex-Mex Brownies.

8 berry sweet sensationsBlueberry-Stuffed French Toast, Mixed Berry Clafouti andSalmon with Berry Glaze & Roasted Asparagus.

12 mac & cheese, pleaseGourmet White Mac & Cheese and Baked Macaroni & Cheese.

14 artichok

es

101Steamed Artichokes with Hollandaise Dipping Sauce, plushelpful tips on how to prep and steam artichokes.

16 crazy or cupcakes

Strawberry, red velvet and lemon vanilla cupcakes with avariety of frostings, plus Cupcake Cones.

20 tea timeIts time to learn about the powers of tea.

23 mushroommedleyStuffed Portobello Mushrooms.

24 express laneAsian Halibut with Spring Vegetables and Thai Chicken Curry.

26 burgers are back!Gorgonzola-Chipotle Burgers, Southwest Chicken Burgers andtasty burger condiments.

30 meals or a stealRoast Beef & Horseradish Cheddar Sandwich, as well as BBQChicken and Tomato, Basil & Smoked Gouda Grilled Pizzas.

table ocontents

> springTM


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Rosanne Toroian,Food Editor and InformationSpecialist; Jeannie Eisenberg,Store Sales TeamManager; Kathy Gottsacker,Director of FoodEducation and Culinary Arts

In

th

is

issu

eo

fSchnucks Cooks,w

ere featu

rin

gmenus and recipes for easy entertaining, andburgers always fit the bill nicely. Prepare a burgerbar with a wide variety ofcheeses, toppings,breads and relishesso each guest can transformtheir plain patty into a mouthwatering,

succulent burger.

Youcant gowrong withour wide varietyof Bakery buns, though youmay want toconsider alternative breads including pita,

Schnucks Englishmuffins, tortillas, garlicbread or Texas toast.

Thinkinside the bunwithcheeses that melt welland add bold flavor. Consider Cabot horseradishCheddar whichcombinessmooth, creamyCheddar with the pungent bite ofhorseradish.Rondel soft, spreadable pub cheese comes in

many varieties including sharp Cheddar, Cheddarjalapeo and Cheddar horseradish. Try Muenster,Fontina, Brie and Havarti, mild cheeseswith

excellent melting qualities, or Boursin andAlouette cheese spreadswhich bothcome

flavored with garlic and herbs.

Fo

r a fin

ish

in

g touch

, em

bellish

you

r bu

rgerw

ith

terrific toppingssuch as J & Ds regular or liteBaconnaise. Smooth and slightly smoky with ahefty amount of bacon flavor, thismayonnaise islike noother. If you like spicy-sweet flavorsonyour burger, try Dickinsons sweet nhot pepper& onion relishmade with tomatoes, jalapeo andred bell peppers. Crosse & Blackwell makes twodeliciouschutneys that enhance any beef,poultry or porkburger. Try their hot mangochutney with a touchof tamarind or aromatic

sweet and tangy Major Greyschutney.

Whenmustard is your condiment ofchoice,choose between Schnucks Select mustardsincluding sweet nhot stone ground mustard,spicy chipotle and creamy wasabi horseradish.Koops line ofmustards attracts passionate fans,many ofwhom adore their Arizona heat mustard.Prepared with itsunique blend ofsweet bellpeppers, thismustard will add a sassy-sweet,tangy and spicy kickto any burger.

Boneless Hoisin Ribs

Prep: 10 minutes

Bake: 18 minutes Serves: 4

2 garliccloves, crushed with press cup hoisinsauce

cup packed Schnucks darkbrownsugar

cup soy sauce

1 tablespoon grated peeled resh ginger

1 teaspoon Thai chili garlic paste orSriracha sauce (optional)

1 pounds boneless porkloincountry style ribs

1.Preheat oven to 400F. For easier clean-up,

line large rimmed baking pan with aluminum

foil. In large bowl, stir garlic, hoisin sauce, brown

sugar, soy sauce, ginger and chili garlic paste, if

desired, until combined.

2.Cut pork into 1-inch-wide ribs. Add ribs to

sauce in bowl. With tongs, stir ribs to coat

with sauce.

3.Arrange ribs in single layer in prepared pan;

spoon any remaining sauce in bowl over ribs.Bake 18 to 20 minutes or until pork reaches an

internal temperature of 145F.

Each serving: about 442 calories, 18 g total at

(6 g saturated), 74 mg cholesterol, 1608 mg sodium,

43 g carbohydrate, 1 g fber, 26 g protein

Oriental Snow Peas

Prep: 10 minutes

Cook: 5 minutes Serves: 4

1 small lemon2 tablespoons peanut oil

2 bags (6 ounces each) snow peas

teaspoonsoy sauce

teaspoon Schnucks granulated sugar

1.Grate peel from lemon; set aside.

2.In 10-inch skillet, heat oil over high heat

until very hot but not smoking. Add peas and

cook 3 minutes, stirring constantly. Remove

skillet from heat; stir in soy sauce and sugar.Sprinkle lemon peel over snow peas to serve.




Photograp

hy:MeoliStudio

FoodStyling:MarySutkus

TM

beer pairing >Michelob AmberBockWith a unique, rich amber color andsmooth, full-bodied taste, this beer isbrewed using 100% malt. Its smoothwith a roasted taste that finishes clean.

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Corona Adto Come

The trend of pairing beer with food has become

increasingly popular. But beer and food pairing goes waybeyond pizza and a cold one. From hot appetizers to cold

desserts, foods to enjoy with beer are endless.

According to Chef Kathy Casey, who worked with Corona

and Modelo to develop recipes, the rule of thumb is to

look for items to pair or cook with that are contrasting orcomplementary in flavor. For example, Modelo Especial

makes a great companion to hot corned beef or pastrami

sandwiches with tangy mustard. The sharp flavor contrast

brings out the flavor in both the meat and the beer.

Corona is a natural choice to tame the spicy flavors of Latinfare. Or try a Corona Chelada a flavorful, refreshing

blend of Corona Extra or Corona Light beer and lime juice

over ice in a glass with a salted rim. This festive preparation

is also very authentically Mexican perfect for Cinco de

Mayo or any time of the year.

If darker beer is more your speed, Negra Modelo a

Vienna-style lager with a rich amber color and aromas of

dark malt, caramel and hops pairs well with grilled pork

chops or roast pork cooked with apples and ginger. This is

an example of contrasting flavors. Conversely, try NegraModelo with rich, dark truffles or any chocolate dessert.

The creamy flavors in Negra Modelo, which is brewed

using a greater quantity of malt, the finest hops, and special

yeast to achieve its unique taste, complements nearly any

type of chocolate.

The thing to remember when pairing beer with food is to

get inspired and experiment who knows what will be your

next favorite combination!

WITH CORONA FOOD PAIRINGSFOR CINCODE MAYO

PURSUE YOUR PASSIONFOR COOKING


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Chicken & Bee Fajita Bar

Prep: 30 minutes plus marinating

Grill: 22 minutes Serves: 12

1 pounds bee fanksteakorbonelesssirloinsteak

1 poun

ds

Schnucks

Natu

ral bon

eless

,skinlesschicken breasts

1 cups Schnucks Select lime chipotlemarinade, divided

1 pounds red onions(about 2 medium), sliced

3 green, orange and/or red bellpeppers, sliced

2 tablespoons Schnucksolive oil

1 teaspoonsalt

teaspoon ground blackpepper

24 Schnucks 6-inch four tortillas

toppings: shredded lettuce, shreddedCheddar cheese, diced tomatoes,guacamole, sour cream, salsa, choppedcilantro, lime wedges (optional)

1. Place beef and chicken in separate large

zip-tight plastic bags; pour cup marinade

into each bag. Seal bags, pressing out excess

air. Massage ingredients in bags to combine.

Refrigerate 2 to 6 hours to marinate.

2. Prepare outdoor grill for direct grilling over

medium-high heat. Cut 1 long sheet (about

30 inches) heavy-duty aluminum foil. In large

bowl, toss onions and bell peppers with oil, salt

and pepper. Place onion mixture in single layer

on half of foil sheet. Fold other half of foil over

to cover vegetables. Fold edges several times

to seal tightly. Place foil packet on hot grill

rack. Cover and cook 10 minutes. Slide packetonto cookie sheet. Keep packet sealed while

cooking meat.

3. Remove beef and chicken from marinade;

discard marinade. Place beef and chicken on

hot grill rack. Cover and cook beef 12 to 14

minutes or until internal temperature reaches

145F for medium-rare; cook chicken 10 to 12

minutes or until chicken loses its pink color

throughout and internal temperature reaches165F, turning beef and chicken once halfway

through cooking. Transfer beef and chicken to

cutting board; let stand 5 minutes.

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cinco de mayo >tex-mex treats

4.On microwave-safe plate, place half of the

tortillas between 2 damp paper towels; heat

in microwave oven on high 35 to 45 seconds

or until tortillas are warmed. Repeat with

remaining tortillas.

5.Thinly slice beef and chicken across the grain;

transfer to large platter or individual servingbowls. Place onion mixture and desired toppings

in separate serving bowls. Fill tortillas with beef,

chicken, onion mixture and toppings to serve.




> CooksWisdom

Store letover tortillas in a large zip-tight plastic bag and

rerigerate up to 1 week or reeze up to 3 months. Whenreezing, separate tortillas with sheets o wax paper or

easy separation.

Mexicali Dip

Prep: 10 minutes

Slow Cook: 2 hours Makes: 7 cups

1 package (16 ounces) Velveeta

pasteurized prepared cheese product,cut into -inchchunks

1 jar (15.5 ounces) Schnucksmediumchunky salsa

1 can (15 ounces) chili with beans

1 container (8 ounces) Schnuckssour cream

1 package (8 ounces) Schnuckscreamcheese, cut into -inchchunks

1 package (1.25 ounces) Schnucks tacoseasoning mix

4 greenonions, sliced (about3

cup)1 bag (13 ounces) Schnuckswhite corn

tortilla chips

In 3- to 4-quart slow cooker, combine all

ingredients except onions and chips. Cover and

cook on low 2 hours or on high 1 hour, stirring

once halfway through cooking, then again at

the end of cooking until cheese melts completely.

Sprinkle with green onions and serve warm

with tortilla chips.

Each cup: about 180 calories, 12 g total at



Tex-Mex Brownies

Prep: 25 minutes pluscooling

Bake: 20 minutes Makes: 24 brownies

Brownies

4 ouncesunsweetened chocolate

2 ouncessemi-sweet chocolate

cup Schnucksunsalted butter (1 stick)

1 cups Schnucks granulated sugar

1 tablespoon Schnucks pure vanilla extract

3 Schnucks large eggs, lightly beaten

1 cup Schnucks all-purpose four

1 teaspoon Schnucks ground cinnamon

teaspoon ground chipotle chile pepper teaspoonsalt

Glaze

3 tablespoons Schnucks vitamin Dwhole milk

2 tablespoons Schnucksunsalted butter

4 teaspoons Schnucksclassic roastinstant coee

1 teaspoon Schnucks pure vanilla extract

2 cups Schnucks powdered sugar

1.Preheat oven to 350F. Grease 13 x 9-inch metal

baking pan; line with foil, extending foil 2 inches

over short sides of pan. Grease foil.

2.In 3-quart saucepan, heat chocolates and

butter over low heat until melted, stirring

frequently. Remove saucepan from heat; stir

in granulated sugar and vanilla. Add eggs; stir

until well mixed. In medium bowl, stir flour,

cinnamon, chipotle chile pepper and salt until

well combined. Add chocolate mixture and stir

just until blended. Spread batter in pan.

3. Bake brownie 20 to 25 minutes or until wooden

pick inserted in center comes out almost clean

with a few moist crumbs attached. Cool brownie

in pan on wire rack.

4.When brownie is cool, prepare Glaze: In

medium microwave-safe bowl, heat milk and

butter in microwave oven on high 1 minute or

until butter melts. Add coffee and vanilla; withwhisk, stir until coffee dissolves. Add powdered

sugar and whisk until smooth. Spread glaze evenly

onto brownie.

5.When glaze is dry and set, use foil to lift brownie

out of pan. Cut brownie lengthwise into 4 strips,

then cut each strip crosswise into 6 bars.

Each brownie: about 197 calories, 9 g total at



fiesta fantasticoI youve ever wanted to throw a Cinco de Mayoor themed graduationor birthday party, try aMexican esta. Weve planned a menu or you toserve 12 including a tasty appetizer, complete ajitabar and, ocourse, dessert. All youneed to do is decorate! Purchase bold colored paper or plastic

cups, plates and napkins. Some o the traditional esta colors include red, orange and turquoise.Dont orget the Latin tunes and enjoy! This isone o the easiest parties youcanhost.

beer pairing >Corona ExtraWith its unmistakable color and smoothone-of-a-kind taste, Corona is the perfectbeer for a festive occasion. Try addinga lemon or lime to it the flavor of thisbeer is enhanced with a slice of citrus.


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Blueberry-Stued FrenchToast

Prep: 10 minutes


1 small lemon

1 package (8 ounces) Schnucks3 less atNeuchtel cheese, sotened

2 tablespoons packed Schnuckslight brownsugar

3 Schnucks large eggs

3 cup Schnucks vitamin D whole milk


teaspoon Schnucks ground cinnamon

8 slices Schnuckssliced plainVienna bread

1 package (6 ounces) Driscollsfreshblueberries

Schnucks

nons

tick

cook

in

gspray cup Schnucks pure maple syrup

1.From lemon, grate teaspoon peel. In small

bowl, stir lemon peel, cheese and brown sugar

until well combined. In shallow bowl, with whisk,

beat eggs with milk, vanilla and cinnamon.

2.Spread 1 side of each slice of bread evenly

with cheese mixture. On 4 slices of bread,

sprinkle blueberries in a single layer over cheese

mixture. Lightly press remaining bread slices,

cheese side down, over blueberries.

3.Spray nonstick 12-inch skillet or griddle

with nonstick cooking spray; preheat pan overmedium heat 2 minutes. Briefly soak both sides

of French toast in egg mixture, then place in

skillet. Cook 6 to 7 minutes or until both sides

of bread are golden brown. Cut French toast in

half and drizzle with maple syrup to serve.




berry sweet sensationsBerries reign as the superheroeso the ood world, packing a mighty punch ortheir small size. In addition to being low incalories and rich in favor, berries

bring a host ohealth benets.Their deep colors refect their high levelsoantioxidants (which protect against cell damage) and theyre ull o vitamins,minerals and ber. A growing number o researchstudiessuggest that berriescan boost the immune system, protect against cancer and cardiovasculardisease, improve memory unction and slow aging.

To lengthen the shel lie o these delicate ruits, rerigerate berries aterpurchase and delay washing until just beore eating. I youcant eat the berrieswithin a ew days, wash them, thenspread in a single layer on a baking sheetand reeze or a couple ohours.The rozen berriescan be placed insealedplastic bags and stored or months.

springtime sweetness > beautifulberries

blackberries The deep purplish-blackcolor

o blackberries is a clue that theyre packed

withhealthy antioxidants. Theyre alsohigh

in vitamin C and ber, and may have anti-

viral, anti-bacterial and anti-cancer

properties aswell.

Sort berries ater purchase and use the

sotest ones immediately. To extend the

storage lie o the remaining berries, spread

in a single layer on a plate, thencover

loosely with plasticwrap.

blueberries These purple avorites growon

shrubs and keep better thanmany berries,

lasting up to 10 days in the rerigerator. Look

or plump, rm berries that are covered in a

silvery protective coating called a bloom.Anthocyanin, the pigment responsible or

the deep purple color o these berries, also

contributes to blueberrieshaving one o the

highest levelso antioxidantso any ruit.

raspberries As the most delicate o all

berries, raspberries require a little extra

TLC, and youll want to eat them assoon

as possible ater purchase. The extra care

iswo

rth

it: A favo

r-pack

ed pow

erhous

eo

nutrients that includes vitamin C, olate,

potassium and manganese, a ully-ripe

raspberry practically melts in your mouth.

strawberries Withmore than 600 wild

and cultivated varieties, these brilliant red

jewels are the worldsmost popular berry.

Buy strawberrieswith greenstems (which

youcan remove just beore washing). For

best favor, let the strawberries reach room

temperature beore eating. A single serving,which is about eight strawberries, contains

nearly asmuch vitamin C as anorange.

naturesperfectfood


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10

Mixed Berry Claouti

Prep: 10 minutes plusstanding


1 package (8.8 ounces) Driscollsfreshstrawberries(about 2 cups),hulled and eachcut lengthwise inhalor quarters i large

2 teaspoonscornstarch

1 package (6 ounces) Driscollsfreshblackberries



cup Schnucks all-purpose four

3 cup Schnucks granulated sugar

3 tablespoonsorange-favored liqueur(such as triple secor Grand Marnier) ororange juice

2 tablespoons Schnucksunsalted butter,melted, plus additional or greasing pan

Schnucks powdered sugar

1.Preheat oven to 350F. Grease 9- to 10-inch

deep-dish glass or ceramic pie plate with butter.In small bowl, toss strawberries with cornstarch.

Pour strawberries into pie plate, then arrange,

cut side down. Sprinkle blackberries over and

around strawberries.

2.In blender, pure eggs, milk, flour, granulated

sugar, liqueur and melted butter until smooth;

pour over berries. Bake 40 to 45 minutes or

until top is golden brown and center is set.

Let stand 10 minutes. Dust clafouti withpowdered sugar; serve warm.




Salmonwith Berry Glaze &Roasted Asparagus

Prep: 10 minutes

Cook/Broil: 20 minutes Serves: 4

2 packages (6 ounces each) Driscollsfreshblackberries

1 package (6 ounces) Driscollsfreshraspberries

3 tablespoons dry red wine such asCabernet Sauvignonor Merlot

3 tablespoons packed Schnucks

brownsugar1 bunch resh asparagus (about

1 pound), trimmed

2 tablespoons Schnucks extra virginolive oil

teaspoonkosher salt, divided

teaspoon ground blackpepper, divided

4 salmon llets (about 7 ounces each)

1.Set aside cup blackberries and cup

raspberries to use later. In small saucepan,

cook remaining berries and wine over medium-high heat 5 minutes, stirring occasionally and

crushing berries to release their juice. Remove

saucepan from heat. Press berries through

fine-mesh strainer into small bowl; discard pulp

and seeds. Return juice to same saucepan; stir

in brown sugar. Cook over medium-high heat

about 5 minutes or until sauce is thick, syrupy

and reduced to about cup. Reduce heat to

low; keep warm.

2.Meanwhile, preheat broiler with 1 oven rack

6 to 8 inches from source of heat and second

oven rack on lowest position in oven. Line 2 large

rimmed baking pans with foil. Spread asparagus

in single layer in 1 pan. Drizzle with oil and

sprinkle with teaspoon each salt and pepper;

shake pan to coat asparagus with oil. Place

salmon, skin side down, in second preparedpan. Sprinkle salmon with remaining teaspoon

salt and teaspoon pepper. Place asparagus

on lowest oven rack and salmon on rack

nearest to broiler.

3.Cook asparagus 10 to 12 minutes or until

tender-crisp. Broil salmon 8 minutes. Lightly

brush top of salmon with berry syrup. Broil

2 minutes longer or until salmon is almost

opaque throughout and reaches an internaltemperature of 145F. Place 1 salmon fillet on

each of 4 dinner plates. Garnish with reserved

berries and drizzle with remaining sauce.

Divide asparagus between plates to serve.





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text> text

Driscolls Adto Come

Driscolls berries are oneof lifes sweetest pleasures.

For exclusive offers and berry

recipes, visit driscolls.com


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warmcomforts >terrifctang

mac & cheese, pleaseWhen Italians reer tomaccheroni, they are speaking o egg-ree shaped pasta such aspenne, mostaccioli and shells. Here in the U.S., macaroni almost always reers to the elbowvariety which is the perect pasta or macaroni and cheese because itscurved, tubular shapeholdssauce sowell.When preparing perect elbowmacaroni or macaroni and cheese, itsimportant tocookpasta just until al dente so that, ater additional baking, the macaroni

wont become overcooked. Always boil the pasta in plenty osalted water and never add oilor rinse your pasta as this inhibitssauce rom adhering.

Gourmet White Mac & Cheese

Prep: 25 minutes


1 package (1 pound) Barilla penne pasta

6 tables

poons

Schnucks

uns

altedbutter, divided

1 cup panko breadcrumbs

cup shredded Parmesancheese

cup Schnucks all-purpose four

1 quart (4 cups) Schnucks vitamin Dwhole milk

8 ounces Fontina cheese, shredded(about 2 cups)

8 ounces Gruyre cheese, shredded(about 2 cups)

1 package (8 ounces) sharp white Cheddarcheese, shredded (about 2 cups)

1 teaspoonsalt

teaspoon ground blackpepper

4 large Roma tomatoes (about 10 ounces),cut into -inch-thickslices

1.Preheat oven to 375F. Heat large covered

saucepot of salted water to boiling over high heat.

Add pasta and cook as label directs; drain pasta.

2. Meanwhile, in small microwave-safe bowl,

heat 2 tablespoons butter in microwave

oven on high 45 seconds or until melted.

Add panko and Parmesan and stir until

breadcrumbs are moistened.

3.In 4- to 5-quart saucepan, melt remaining

4 tablespoons butter over medium heat. With

whisk, stir in flour; cook 2 minutes, stirring

constantly. Stir in milk and heat to boiling

over medium-high heat, whisking constantly

until mixture is smooth and thickens. Remove

saucepan from heat. Stir in Fontina, Gruyre,

Cheddar, salt and pepper; fold in pasta until

well coated with sauce.

4.Pour pasta mixture into ungreased 13 x 9-inch

glass or ceramic baking dish. Arrange tomatoes

in single layer over pasta; sprinkle breadcrumb

mixture over tomatoes. Bake 30 to 35 minutes or

until edges bubble and top is browned.




Baked Macaroni & CheesePrep: 30 minutes plusstanding


1 box (1 pound) Barillaelbows pasta

1 quart (4 cups) Schnucks vitamin Dwhole milk

3 tablespoonscornstarch

1 teaspoonsalt

1 teaspoon ground blackpepper

teaspoon dry mustard

4 ouncesVelveeta pasteurized preparedcheese product, cut intochunks

1 package (16 ounces) SchnuckssharpCheddar cheese, shredded (about 4 cups)

cup reshly grated Pecorino Romanocheese, divided

1 tablespoon Schnucksunsalted butter

2 cupscoarse sot resh breadcrumbs(rom 4 slices rmwhite bread)

1.Preheat oven to 400F. Heat large covered

saucepot of salted water to boiling over high

heat. Add pasta and cook 4 minutes. Drain

macaroni well; return to saucepot.

2. Meanwhile, in 3- to 4-quart saucepan,

combine milk, cornstarch, salt, pepper and dry

mustard. Heat to boiling over medium-high

heat, stirring frequently; boil 1 minute. Remove

saucepan from heat; stir in Velveeta, Cheddar

and cup Romano, whisking until cheeses melt.

3.In medium microwave-safe bowl, heat

butter on high 30 seconds or until melted. Add

breadcrumbs and remaining cup Romano; stir

until breadcrumbs are moistened.

4.Stir Cheddar mixture into macaroni insaucepot. Pour macaroni mixture into ungreased

13 x 9-inch glass or ceramic baking dish. Sprinkle

breadcrumb mixture on top.

5. Bake casserole, uncovered, 15 to 17 minutes

or until edges bubble and top is browned. Let

stand 10 minutes before serving.




Suggested stir-ins include caramelized

onions, greenchiles, sun-dried tomatoes,

spinach, pre-cooked asparagusor

broccoli, roasted red peppers, chopped

reshherbs, sauted mushrooms, peas,ham, grilled chicken, bacon, pepperoni,

smoked sausage, pre-cooked salsiccia

or ground bee.

Beadventurous

with your mac & cheese!


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14

Artichokes are the immature fowers and stemso

the artichoke plant, an edible thistle in the sunfower

amily. Along with broccoli and caulifower, they

are classied as an inforescent vegetable, meaning

a vegetable with an edible fower. Artichokes let

tomature on the plant actually blossom into large

violet fowers.

A ull-grown artichoke plant reaches a height o three

to our eet and cancover an area up tosix eet in

diameter. The plants begin to produce edible fowers

during their second and third growing seasons.

Larger artichokes growon top o the plant while

baby artichok

es

grow

low

eron

th

e plan

t.Arti

chokesare sometimesconsidered a luxury due to the crops

low yield per acre and highharvesting costs.

The most common artichoke variety available is

the green globe. The bottom portiono the outer

layerso leaves is tender, but only the leavescloser

to the center may be eatenwhole. Mature artichokes

contain an inedible brousmasscalled the choke, the

portion that would have transormed into the fower.

Baby artichokes are entirely edible as the choke hasnot yet ormed. At the center o the artichoke, just

below the choke, lies the highly prized, tender heart.

While the heart issuperb eatenwith just a squeeze o

lemon juice and a little salt, it also lends itselwell to

marinating, roasting or deep-rying.

Whenserving artichokeswithwine, keep inmind this

combination tends tomake the wine taste sweeter.

Choose a highly acidicwine like Chenin Blanc,

Sauvignon Blancor Muscadet i you decide toserve

wine with artichokes.

Unwashed artichokescan be stored in the

rerigerator in a plastic bag up to ve days. Dont

wash artichokesuntil you are ready touse. The best

way to fushout any dirt between the leaves is toplunge themup and down incold water.

Images above taken at the Des Peres Schnucks Cooks

Cooking School.

Pictured (rom let to right):

Lucy Schnuck, Schnucks Cooks Cooking School Chef Instructor

Gabrielle Gay DeMichele, Schnucks Cooks Cooking SchoolManager and Instructor

Kathy Gottsacker, Schnucks Director of Food Educationand Culinary Arts

cooking schoolfundamentals


15/32


Steamed ArtichokeswithHollandaise Dipping Sauce

Prep: 15 minutes


4 large artichokes (about 10 ounces each)

2 small lemons, divided2 teaspoonssalt, divided

3 Schnucks large egg yolks

cup water

cup Schnucksunsalted butter(1 stick), sotened

1. Holding each artichoke on its side, with

serrated knife, cut 1 inch off top of artichokes.

Trim end of stem; peel stem. Bend back

and snap off dark outer leaves from base ofartichoke and discard. With scissors, cut

off about inch from top of each leaf to

remove thorny tips.

2. Cut 1 lemon lengthwise into quarters.

Squeeze juice from quarters into 8-quart

saucepot, then place lemon quarters in

saucepot with 2 teaspoons salt and about

1 inches water. Place artichokes, stem side

up, in saucepot. Cover and heat to boilingover medium-high heat; boil 40 to 50 minutes

or until outer leaves can easily be removed

with tongs.

3. Meanwhile, from remaining lemon,

squeeze 2 tablespoons juice into 1- to 2-quart

saucepan. With whisk, stir in egg yolks and

water. Cook over medium-low heat 5 to 6

minutes or just until mixture bubbles at edge

of pan, whisking constantly. With whisk, stirin butter, 1 tablespoon at a time, until well

blended and sauce thickens. Remove saucepan

from heat. Stir in remaining teaspoon salt.

Strain sauce through fine-mesh strainer to

remove any lumps. Keep warm until ready to

serve. Makes about 1 cup. Serve artichokes

with hollandaise sauce for dipping.




> CooksWisdom

Hollandaise sauce should be kept warm at 110 to

120F to prevent the sauce rom breaking, which

occurs when the eggs separate rom the butter.

Letover sauce should be discarded since reheating

will cause the sauce to break.

How to remove choke rom steamed ar tichoke:

Remove the leaves to get to the center o the artichoke.

With tongs, pull out the purple leaves, exposing the

uzzy choke, then use a spoon to scoop out the choke.

How to eat: Pull o a lea, dip into hollandaise sauce

or melted butter, then eat by sliding the lea between

your teeth to remove the meat at the base o the lea.

trimanartichoke

1. Holding each artichoke on its side, cut1 inch off top of artichoke with serrated

or sharp knife.

2.Bend back and snap off dark outer leavesfrom base of artichoke and discard.

3.With scissors, cut off about inch from topof each leaf to remove thorny tips.

Artichokes should have tight, green leaves and

feel heavy for their size. The leaves and stems

should be trimmed just before cooking. To

prevent the cut surfaces exposed to air from

oxidizing, or turning brown, trimmed artichokes

should be either rubbed with the cut side of a

lemon or placed in acidulated water (1 quart

cold water mixed with 1 tablespoons vinegar or

3 tablespoons lemon juice). Artichokes will also

turn brown if cooked in iron or aluminum pots.

howto

1. 2. 3.

artichokes 101


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1616

t i h f


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sweet surprise >happy faces

Strawberry CupcakesPrep: 20 minutes pluscooling

Bake: 22 minutes Makes: 24 cupcakes

2 cups Schnucks all-purpose four

1 teaspoon Schnucks baking soda

teaspoonsalt

3 cup lowat buttermilk

cup Schnuckscanola oil

1 teaspoon Schnucks pure vanilla extract1 cups Schnucks granulated sugar



1 cup nely chopped Driscollsfreshstrawberries

1.Preheat oven to 350F. In medium bowl, stir

flour, baking soda and salt until well blended. In

small bowl, combine buttermilk, oil and vanilla.2.In large bowl, with mixer at medium

speed, beat sugar and butter 3 minutes or

until light and fluffy. Add eggs, 1 at a time,

scraping bowl occasionally with rubber

spatula. Reduce speed to low. Alternately

add flour mixture and buttermilk mixture

and beat just until combined, occasionally

scraping bowl. Fold strawberries into batter.

3.Line 24 standard muffi n cups with paperliners. Spoon batter evenly into cups. Bake 22 to

24 minutes or until wooden pick inserted in

center of cupcakes comes out clean, rotatingpans between upper and lower racks halfway

through baking. Cool cupcakes in pan on wire

rack 20 minutes. Remove cupcakes from cups

to wire rack to cool completely before frosting.

Each cupcake: about 160 calories, 7 g total at



Red Velvet Cupcakes




3 cup unsweetened cocoa

teaspoon Schnucks baking soda

teaspoonsalt

1 cup lowat buttermilk

1 tablespoon plus 1 teaspoonred ood color

1 teaspoons Schnucks pure vanilla extract

1 cups Schnucks granulated sugar

cup Schnucksunsalted butter(1 sticks), sotened


1 cup mini chocolate chips


flour, cocoa, baking soda and salt until wellblended. In small bowl, combine buttermilk,

food color and vanilla.

2.In large bowl, with mixer at medium speed,beat sugar and butter 3 minutes or until

light and fluffy. Add eggs, 1 at a time, scraping

bowl occasionally with rubber spatula. Reduce

speed to low. Alternately add flour mixture

and buttermilk mixture and beat just until

combined, occasionally scraping bowl. Fold

in chocolate chips.

3.Line 24 standard muffi n cups with paper

liners. Spoon batter evenly into cups. Bake22 to 24 minutes or until wooden pick inserted

in center of cupcakes comes out clean,

rotating pans between upper and lower racks

halfway through baking. Cool cupcakes in pan

on wire rack 20 minutes. Remove cupcakes

from cups to wire rack to cool completely

before frosting.


(6 g saturated), 42 mg cholesterol, 83 mg sodium,27 g carbohydrate, 1 g fber, 3 g protein

LemonVanilla Cupcakes




2 teaspoons baking powder

teaspoonsalt cup Schnucks vitamin D whole milk

cup Schnuckssour cream

crazy for cupcakesDo youknowwhere the word cupcakecame rom? When you lookinto the historyocupcake culture, there are two theories that bothmake perect sense. One talksabout the core cupcake ingredients one cup o butter, one cup omilk, twocupsosugar, three cupso four, etc.The other theory steers away rommeasurementsand instead talks about the method o baking. Early recipescall or cake to be

made in actual cupssuch asclay pots and teacups.Thiswasobviously beore theinventionomun pans!

Regardless, the cupcake craze has takeno in the past ew years. Gone are thedaysoonly serving cupcakes at childrens birthday parties.These trendy littleindulgences are replacing traditional wedding cakes and inspiring destinationcupcake shops across the country. Yourenever tooold or a cupcake mix andmatchour cakes and rostings to nd your avorite combination.

(continued on page 18)


18/32

18


1cu

ps

Schnucks

granu

latedsu

gar1 cup Schnucksunsalted butter

(2 sticks), sotened


cup prepared lemoncurd


flour, baking powder and salt until well blended.

In small bowl, with whisk, mix milk, sour cream

and vanilla.

2.In large bowl, with mixer at medium speed,beat sugar and butter 3 minutes or until light

and fluffy. Add eggs, 1 at a time, scraping

bowl occasionally with rubber spatula. Reduce

speed to low. Alternately add flour mixture

and milk mixture and beat just until combined,

occasionally scraping bowl.

3.Line 24 standard muffi n cups with paper

liners. Spoon batter evenly into cups. Spoon

1 teaspoon lemon curd into each cup, and withwooden pick, swirl curd into batter. Bake 22 to

24 minutes or until a new wooden pick inserted

in center of cupcakes comes out clean, rotating

pans between upper and lower racks halfway

through baking. Cool cupcakes in pan on wire

rack 20 minutes. Remove cupcakes from cups to

wire rack to cool completely before frosting.


(3 g saturated), 55 mg cholesterol, 129 mg sodium,28 g carbohydrate, 1 g fber, 3 g protein

Cream Cheese Frosting

Prep: 15 minutes Makes: about 5 cups

1 package (8 ounces) Schnuckscreamcheese, sotened


6 cups powdered sugar

cup Schnucks vitamin D whole milk


In large bowl, with mixer at medium speed,beat cream cheese and butter 3 minutes or until

smooth, occasionally scraping bowl with rubber

spatula. Reduce speed to low. Add powdered

sugar, milk and vanilla and beat on low until

blended. Increase speed to high and beat 1 to 2

minutes or until smooth and fluffy.

Chocolate Cream Cheese Frosting

On low speed, beat cup unsweetened

cocoa into cream cheese frosting untilwell combined.

Lemon Cream Cheese Frosting

On low speed, beat cup lemon curd into

cream cheese frosting until well combined.

Each tablespoon: about 56 calories, 2 g total at



> CooksWisdom

For colorul rosting, divide rosting into small bowls

and stir in ood color, 1 drop at a time, until you reach

desired colors.

Buttercream Frosting

Prep: 15 minutes Makes: about 4 cups

6 cups powdered sugar

1 cup Schnucksunsalted butter(2 sticks), sotened

cup Schnucks vitamin D whole milk


In medium bowl, with mixer at low speed,

beat powdered sugar, butter, milk and vanilla

1 minute or just until combined, scraping bowloccasionally with rubber spatula. Increase speed

to medium and beat 3 minutes or until smooth

and creamy, scraping bowl occasionally.

Strawberry Buttercream Frosting

Prepare Buttercream Frosting as directed, but

replace cup milk with cup finely

chopped fresh strawberries.

Each tablespoon: about 74 calories, 3 g total at



(continued rom page 17)


19/32


Present beautiul rosted cupcakeswith the un and estive Wilton Cupcakes N

More Dessert Stand. Designed tohold 13 cupcakes at a slight angle to display

their rosted tops, the silver stand comes in three easy-to-assemble pieceswhich

make cleaning and storage a breeze.

The perect presentation or any birthday party, graduation buetor picnic, it also

makes an elegant centerpiece at bridal showers, retirement partiesor weddings

place one stand on each table to display dessert cupcakes, then, ater dessert, give

the stand as a git toone lucky winner at each table. (Place one sticker under a chair

to determine the winner.)

Cupcake Cones


Bake: 23 minutes Makes: 24 cupcakecones

1 package (18.25 ounces) Duncan HinesMoist Deluxe classic yellowcake mix

1 package (3.4 ounces) vanilla instantpudding and pie lling



3 cup Schnucks vegetable or canola oil

1 (24-count) package (3.5 ounces)

fat-bottomed ice creamcups

1. Preheat oven to 350F. In large mixing bowl, with

whisk or mixer on low speed, beat unprepared cake

mix and pudding with eggs, milk and oil about

2 minutes or until well blended and smooth.

2. Place ice cream cups in large rimmed baking

pan or muffi n pan cups. Fill each ice cream

cup with 3 level measuring tablespoons batter.

Carefully place pan in oven and bake 23 to 25minutes or until wooden pick inserted in center

of cupcakes comes out clean, turning pan once

halfway through baking.

3.Transfer cupcake cones to wire rack to cool

completely before frosting.





20/32

20

Citrus Tea Punch

Prep: 5 minutes plusstanding and chilling

Cook: 10 minutes Makes: 14 cups

8 cupswater

2 amily size (or 8 single) greenorblacktea bags

cup Schnucks granulated sugar

1 container (12 ounces) rozenlemonade concentrate

1 container (6 ounces) rozenorange

juice concentrate

1 bottle (1 liter) Schnucksseltzer water orclub soda, chilled

ice cubes

Driscollsfreshraspberries or garnish

mint sprigs or garnish

1.In covered 4-quart saucepan, heat water to

boiling over high heat. Remove saucepan from

heat. Add tea bags to water and let steep

15 minutes. Discard tea bags. Add sugar and stir

until dissolved. Stir in frozen concentrates. Pour

tea mixture into extra-large pitcher. Refrigerate at

least 2 hours or up to overnight.

2.Stir seltzer into pitcher just before serving.

Fill tall glasses with ice and punch; add several

raspberries and mint sprig for garnish.

Each cup: about 90 calories, 0 g total at,

0 mg cholesterol, 25 mg sodium, 23 g carbohydrate,

0 g fber, 0 g protein

Second only towater, tea is the most commonly

consumed beverage worldwide. For centuries,

itsmedicinal benetshave beencelebrated

or treating everything romheadaches to

inections. Black, green, white and herbal

teas are the most popular varieties.With the

exceptionoherbal teas, all tea comes rom the

Camellia sinensis plant. The variety o tea lea,

howit is

proc

ess

ed,cu

t, brew

edo

rsteeped allaect the levelsocaeine. Blacktea contains

the most, ollowed by green tea and white tea.

Even decaeinated cancontain trace amounts

ocaeine. Only herbal tea iscaeine-ree.

Science continues tosubstantiate the healing

and nutritional propertieso tea. There isgrowing evidence that tea oerscancer-

ghting abilities, reduces the riskoheart attack

and stroke, lowerscholesterol levels, boosts

the immune system and increasesmental

clarity. Tea is ull o antioxidantsknown as

polyphenols, favonoids and catechinswhich

help prevent ree radical damage that can lead

toheart disease and cancer. Powerul stu or a

simple cup o tea!

tea-ric tips

Flavor and scent are critical to tea lovers. Flavor

can be altered by adjusting the steeping time

the longer it steeps, the stronger the favor.

I yousteep tea too long, it may become

bitter. Scent is also a critical part o the tea-

drinking experience. A teasscent may be

impacted by the ancient Chinese traditiono

blending fowers like jasmine or orchid with

traditional teas. Sip and sample a variety o

aromatic blended teas, and discover which

ones you like best.

Last but not least, alwaysmake sure to

brew your tea with quality ltered water

it guaranteesoptimum favor.

blacktea

Seventy-ve percent o all tea grown is

processed tomake blacktea. It canhave a

strong bitter favor whichonly getsstronger the

longer it steeps. Blackteamay assist in lowering

cholesterol, which is good or the heart. Medical

researchsuggests blacktea helps to regulate

blood sugar, lower blood pressure and keep the

blood vesselssot because o the caeine. Black

tea has also been linked to the promotionohealthy teeth, skin and bones.

green tea

Green teas light, grassy favor comes rom

being dried and steamed. It is rich in EGCG

complex (a type ocatechin) which is good or

metabolism. It alsohas polyphenols or cancer

prevention.Green tea boosts the immune

system, helps regulate blood sugar, aids in

detoxiying the body and promoteshealthy

teeth, skin and bones.

white tea

Taken rom the youngest leaveso the Camellia

sinensis, white tea oers a treasure-trove o

health benets. It ishigh in antioxidants, aids

incleansing and detoxiying the body,helps

ght cancer, increases your metabolism and has

even beenknown to enhance onescomplexion

with its ability to reduce ne lines and wrinkles.

It comes asnosurprise that at one time,restorative white tea was reserved strictly or

Chinese royalty.

herbal tea

Herbal teascan be made rommost plants, and

rom any part o the plant, including the roots,

fowers, seeds, berriesor bark. Chamomile,

mint and jasmine are some o the most popular

herbal teas. Most herbal teas are believed to be

goo

d o

r relievin

gm

ild to

mo

derate ailm

en

ts

such asupset stomach, sore throat, coughs,

stuy nose and insomnia.

teatime


21/32

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22/32

22

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23/32


Originally cultivated by early Greeks and

Romans, over the centuries mushroomshave been shrouded in mystery. Ancients

believed that they appeared after thunder

or lightning had ripped through the skies,

while others thought fairies left them behind.

In early Roman times, mushrooms

were actually considered highly-prized

commodities. Servants were deemed

unworthy of cooking mushrooms, so

aristocrats took on preparation themselves.

Guests knew their level of admirationbased on the variety of mushroom dishes

served. Fortunately, modern agriculture

has rendered mushroom propagation a

little less haphazard, and today a wide

variety is readily available.

Mushrooms should be firm and plump

with evenly colored, unblemished skins

and tightly-closed caps. Due to their high

water content, they store best refrigeratedin a paper bag to avoid condensation.

Mushrooms are freshest if used within

three days of purchase and should be

cleaned just before using.

Mimicking little sponges, these fleshy fungi

absorb moisture quickly, so avoid soaking

them in water. To clean mushrooms, simply

wipe caps with a damp paper towel or brush

lightly with a small vegetable brush.white (button) The

most popular mushroom

consumed in the United

States, buttons have a mild,

earthy flavor and color

ranging from white to pale tan. Try this variety

raw in salads or filled with a crabmeat stuffi ng

and baked. They are also great marinated in

vinaigrette for two to three days in an airtight

container in the refrigerator.

baby bella (cremini ) The

white mushrooms cousin,the baby bella has a slightly

stronger flavor and light

brown, plump cap. For

a quick, luxuriant dish, slice and saut in

butter, then add a little cream and cook for a

few minutes until the sauce thickens. Stir in

chopped fresh tarragon, salt and pepper and

serve over egg noodles, puff pastry shells or

buttered toast.

portobello The granddaddy ofmushrooms, these fully mature

cremini are notably flavorful

with a meat-like flesh. As they

mature, the cap grows to expose

the gills, slightly drying out the mushroom

and intensifying the flavor. Portobellos are

popular marinated, grilled whole and served

like a burger, or sliced for filling fajitas or as an

addition to pasta dishes and salads.

shiitake These Asian

gems originated in

Japan and Korea

and have smooth,

dark brown floppy

caps that can have a

diameter of up to ten inches. Their full-bodied

flavor is well balanced with a slightly acidic

note. Though frequently found in stir-fries,

they are also perfect sauted and stirredinto scrambled eggs, in a spinach salad with

sweet & sour dressing or added to a filling

for lettuce wraps. The stems are too woody

to be eaten, but can be saved to make a

wonderfully rich, flavorful stock.

mushroommedley

Stuffed Portobello Mushrooms

Prep: 15 minutes plus marinating


1 cup Schnucks Italian salad dressing, divided

4 portobello mushrooms, stems removedif necessary

bunch fresh asparagus (about pound)

cup pine nuts

2 packages (4 ounces each)Mediterranean herbs and garlic chvre(goat cheese), crumbled

cup julienne cut sun-dried tomatoes inolive oil with herbs, drained

teaspoon salt teaspoon ground black pepper

1 package (5 ounces) spring mix salad greens

1.Pour cup dressing into large zip-tight plastic

bag; add mushrooms and seal bag. Turn bag a

few times to coat mushrooms with dressing. Let

stand 15 minutes to marinate. Meanwhile, prepare

outdoor grill for direct grilling over medium heat.

2.Place asparagus in 13 x 9-inch pan; add2 tablespoons dressing and shake pan to coat

asparagus. In small skillet, toast pine nuts over

medium-low heat 5 minutes or until lightly

browned, stirring frequently; transfer nuts to

medium bowl. Stir in 2 tablespoons dressing,

chvre, sun-dried tomatoes, salt and pepper.

3.Remove mushrooms from marinade; discard

marinade. Place mushrooms, gill side down, on

hot grill rack and cook 4 to 6 minutes or untilmushrooms begin to soften. Turn mushrooms

and evenly spoon filling into mushroom caps.

Cover grill and cook 4 to 5 minutes longer

or until mushrooms are tender and filling is

heated through. While mushrooms cook, place

asparagus on grill and cook 6 to 8 minutes, turning

occasionally, or until asparagus is tender.

4.Pour remaining cup salad dressing in large

bowl; add salad greens and toss until well coated.If desired, cut asparagus into 1-inch pieces. Evenly

divide salad greens and asparagus between each

of 4 dinner plates; place stuffed mushrooms over

greens to serve.

Each serving: about 497 calories, 43 g total fat


20 g carbohydrate, 5 g fiber, 16 g protein


24/32

24

quick cuisine > favors o asia


25/32


express laneI you havent explored the favors o China, Japan, Korea, Thailand and Vietnam, the time is now.Asian cuisine was rst introduced to the United States when Chinese immigrants started to settlein parts o Caliornia. Ater World War II, Polynesian and Japanese dishes gained popularity. ManyAsian dishes served in restaurants such as sweet and sour meals have been adapted to pleaseAmerican tastes. Some oods that we may view as classic such as ortune cookies were actuallyinvented in the United States.

I youre in the mood to make a ew o your own Asian avorites, you probably have some basicingredients already on hand such as soy sauce, rice vinegar, sesame oil, peanuts, ginger and garlic.A ew more Asian staples you may want to stock in your pantry include hoisin sauce, sh sauce,unsweetened coconut milk, panko breadcrumbs and curry paste.

Asian Halibut withSpring Vegetables

Prep: 20 minutes

Cook: 10 minutes Serves: 41 tablespoon Schnucks canola or

vegetable oil

2 packages (12 ounces each) Full Circlerozen wild Alaskan halibut steaks, thawed

teaspoon salt

2 garlic cloves, nely chopped

1 piece (1 inch) resh ginger, peeled andnely grated (2 teaspoons)

cup less-sodium chicken broth

cup less-sodium soy sauce3 tablespoons Schnucks honey

1 tablespoon resh lemon juice

1 teaspoons cornstarch

1 package (3.2 ounces) resh shiitakemushrooms, stems discarded andmushrooms sliced (about 1 cups)

1 bunch resh asparagus (about 1 pound),cut into 1-inch pieces

1 large leek, thinly sliced (about cup)

2 cups shredded carrots1 tablespoon sesame seed oil

1.In nonstick 10-inch skillet, heat canola oil over

medium-high heat. Sprinkle halibut with salt.

Add halibut to skillet and cook 7 to 9 minutes

or until halibut turns opaque throughout and

reaches an internal temperature of 145F, turning

once. Meanwhile, in cup, mix garlic, ginger, broth,

soy sauce, honey, lemon juice and cornstarch

until well combined.

2. Heat 12-inch skillet over medium-high heat.

Add mushrooms, asparagus, leek, carrots and

sesame oil and cook 4 to 5 minutes or until

vegetables are tender-crisp, stirring frequently.

Remove skillet from heat; transfer vegetables

to medium bowl. Stir broth mixture and add

to skillet; heat to boiling. Boil 1 minute, stirring;

remove skillet from heat.

3.Place halibut on each of 4 dinner plates; top

with vegetables. Spoon soy-ginger broth over

and around halibut to serve.




> Cooks Wisdom

I desired, substitute cod or tilapia fllets or halibut. I

necessary, cook fsh in batches about 2 to 3 minutes per

side or until fsh turns opaque throughout and reaches

an internal temperature o 145F.

Thai Chicken Curry

Prep: 10 minutes


1 cup jasmine or long-grain white rice

1 pound unpeeled red potatoes, cut into1-inch chunks

2 cans (about 13.5 ounces each)unsweetened coconut milk

2 tablespoons Asian sh sauce

2 tablespoons Schnucks granulated sugar

2 teaspoons red curry paste

teaspoon salt

8 ounces resh green beans, trimmed andeach cut in hal

1 red bell pepper, sliced

1 pounds Schnucks Natural boneless,skinless chicken breasts, cut into scant

-inch-thick slices cup Full Circle resh basil leaves, torn into

small pieces

1.Prepare rice as label directs. Meanwhile, in

3- to 4-quart saucepan, heat potatoes, coconut

milk, fish sauce, sugar, curry paste and salt to

boiling over high heat. Add green beans and bell

pepper and cook 6 to 7 minutes or until potatoes

are almost tender. Stir in chicken and cook 5

minutes or just until chicken loses its pink colorthroughout and potatoes are tender. Stir in basil.

2. To serve, spoon rice into 4 soup bowls;

top with curry.




> Cooks Wisdom

I you preer a spicier curry, mix additional curry paste

with a ew tablespoons coconut sauce, then stir into

chicken mixture.

wine pairing >Geyser Peak Sauvignon BlancA generous, fruit-forward wine boasts

juicy citrus flavors of lime, grapefruit andtangerine, balanced by bright, crisp acidity.

The pleasant finish persists with a great

lingering flavor.


26/32

2626

big bites > endless possibilities


27/32


Gorgonzola-Chipotle BurgersPrep: 25 minutes


cup Schnucks mayonnaise

1 tablespoon adobo sauce plus1 teaspoon nely chopped chipotlechile pepper, divided

1 package (10 ounces) baby bella (cremini)mushrooms, sliced

1 medium red onion, sliced (about 1 cup)

1 tablespoon Schnucks olive oil

teaspoon salt, divided

teaspoon ground black pepper

1 pounds ground chuck

4 tablespoons crumbled Gorgonzola orblue cheese

4 Schnucks sesame hamburger buns

4 leaves green-lea lettuce

1 medium tomato, cut into 4 slices

1.Prepare outdoor grill for direct grilling over

medium-high heat. In small bowl, combine

mayonnaise and adobo sauce; set aside. On

sheet of heavy-duty aluminum foil (about 24

inches long), toss mushrooms with onion,

oil, teaspoon salt and black pepper. Spread

vegetables in single layer on half of foil sheet.

Fold other half of foil over to cover vegetables,

then fold edges several times to seal.2.In large bowl, combine ground chuck,

chopped chipotle pepper and remaining

teaspoon salt until well blended, but

not overmixed. Form mixture into four

-inch-thick patties.

3.Place burgers and vegetable packet on hotgrill rack; cover and cook burgers 8 to 10 minutes

or until internal temperature reaches 155F. Top

each burger with 1 tablespoon cheese during

last minute of cooking. Cook vegetables in their

packet 10 to 12 minutes or until packet puffs.

With tongs, remove packet from grill.

4.Carefully cut an X in top of packet to allow

steam to escape, then, with tongs, pull back

foil. Serve burgers in buns topped with lettuce,tomato, mushrooms, onion and 2 tablespoons

chipotle mayonnaise.




Southwest Chicken Burgers

Prep: 20 minutesGrill: 8 minutes Serves: 4

1 lime

1 pound ground chicken

1 garlic clove, minced

1 green onion, nely chopped(2 tablespoons)

1 small jalapeo chile pepper, seeded andminced (about 2 teaspoons)

red bell pepper, nely chopped(2 tablespoons)

1 tablespoon chopped resh cilantro leaves

teaspoon salt

4 Schnucks whole wheat hamburger bunstoppings: lettuce leaves, sliced ripeavocado, sliced red onion and/orrerigerated pico de gallo (optional)

1.Prepare outdoor grill for direct grilling over

medium heat. From lime, squeeze 1 tablespoon

juice into large bowl. Add chicken, garlic, green

onion, jalapeo, bell pepper, cilantro and salt and

combine until well blended, but not overmixed.

Form mixture into four -inch-thick patties.2.Place burgers on hot grill rack; cover and cook

8 to 10 minutes or until internal temperature

reaches 165F, turning once. About 2 minutes

before burgers are done, place buns, cut side down,

on grill. Cook 1 to 2 minutes or until lightly toasted.

Serve burgers in buns with desired toppings.




burgers are back!Each year, Americans consume over 14 billion burgers. Between

its simplicity and versatility, its no wonder the burger ranks as aavorite sandwich. There are many claims about who invented therst hamburger but the truth is that it probably emerged in severalareas across the country around the same time. In act, ground meatpatties have been enjoyed since the ancient Egyptians. Enjoy thisiconic sandwich in hundreds o ways here are our two avorites thisseason. For even more favor ideas to jazz up your burgers, youll ndcondiment recipes on the ollowing page.

beer pairing >Sierra Nevada Pale AleA delightful interpretation of a classic style,this pale ale has a deep amber color andan exceptionally full-bodied, complexcharacter. Generous quantities of premium

Cascade hops give the pale ale its fragrantbouquet and spicy flavor.


28/32

28

Blue Cheese Sauce

cup crumbled blue cheese(about 2 ounces)

cup Schnucks mayonnaise cup Schnucks sour cream

2 teaspoons Schnucks apple cider vinegar

teaspoon Worcestershire sauce

In small serving bowl, mix all ingredients

until well blended. Makes about cup.

Tangy Mayo Sauce

cup Schnucks mayonnaise

2 tablespoons rerigerated undrainedprepared white horseradish

1 tablespoon Schnucks Select whole grainmustard with garlic

In small serving bowl, mix all ingredients

until well blended. Makes about cup.

Chunky Tomato Chutney2 teaspoons Schnucks vegetable oil

1 large garlic clove, minced

1 small onion, chopped

1 can (28 ounces) Schnucksdiced tomatoes, drained

cup red wine vinegar

2 tablespoons packed Schnucksbrown sugar

teaspoon salt

In medium skillet, heat oil over medium-low

heat. Add garlic and onion; cover and cook 10

minutes or until onion is very tender, stirring

occasionally. Stir in remaining ingredients and

cook, uncovered, about 25 minutes or until

relish becomes very thick and most moisture

evaporates, stirring occasionally and mashing

tomatoes with rubber spatula. Serve chutney

warm or chilled. If not serving right away,

refrigerate up to 1 week. Makes about 2 cups.

Onion-Thyme Topping

1 medium onion, cut crosswise into-inch-thick slices

Schnucks nonstick cooking spray cup Schnucks mayonnaise

1 teaspoon Full Circle reshthyme leaves, chopped

Prepare outdoor grill for direct grilling over

medium heat. Spray both sides of onion slices

with nonstick cooking spray. Place on hot grill

rack and cook 8 to 10 minutes or until tender

and browned on both sides. Transfer onion to

cutting board; coarsely chop. Place onion in

small serving bowl; add mayonnaise and thyme

and stir until blended. Makes about 1 cup.

> Cooks Wisdom

Thick slices o onion usually stay intact, but to ma ke sure,

insert 2 or 3 sturdy wooden picks horizontally through

both sides o onion slices so that the wooden picks go

through all the onion rings.

loaded with lavor

Burgers are by ar one o the most popular, economical and easy go-to choices orany mid-week meal or weekend gathering with riends and amily. Think beyondbasic and boring burgers to the favorul and abulous with our gutsy, stued Meat

Masters Loaded Burgers. Each weighing about eight ounces, there are no delicate,dainty burgers here. We choose only the best bee to go into our homemadeburgers, Certied Angus Bee ground chuck, which results in an incredibly juicy,tender burger with unbelievable meaty favor. Packed with chunks o cheese, reshvegetables and spices, our variety truly sets these burgers apart.

Look or the Blacken Blue with Gorgonzola cheese, Portobello Swiss and the PhillyStyle Loaded Burgers, or try our Jalapeo, Che s Burger Mignon with two cheeses,or the ever-popular Bacon-Cheddar. Our Garden Turkey Burger, stued with bellpeppers and green onions with 93% lean Perdue ground turkey, rounds out theseven dierent varieties available at our Service Meat Department.

Photography:MeoliStudio

FoodStyling:MarySutkus


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Durkee Adto Come

INTRODUCINGNEW WEBER BEER CANCHICKENSEASONING

Beercanchickenisatechniqueforcookingchickenthatisgrowinginpopularitysinceitproducessuchatenderandjuicychicken. Thebasicprocessistoopenthebeercanandpourouthalfthebeer.Usingacanopener,make 2 moreholesinthetopofthecanandplacethechickencavityoveritsothatthebeercanisinsidethechicken.Addingunbelievable flavor

toyourchickeniseasywithnewWeberBeerCanChickenseasoning.Themasterfullyblendedcombinationofherbsandspicescreatesperfect flavorharmony.WeberBeerCanChickenseasoningisalsoperfectforchickenbreasts,porkandfish.

LookfornewWeberBeerCanChickenandall theothergreatWeberseasoningsandmarinademixesatSchnucksorLogli.


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meals or a stealgrilled goodies > budget buys


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Roast Bee & Horseradish

Cheddar SandwichPrep: 15 minutes


cup Schnucks sour cream

2 tablespoons chopped Full Circleresh chives

1 teaspoons Schnucks Select Dijonhorseradish mustard

1 Schnucks mini loa, cut diagonally into

eight -inch-thick slicesSchnucks nonstick cooking spray

(8-ounce) package Cabot horseradishCheddar cheese, cut into 12 slices

12 thin slices Schnucks Select seasoned roastbee (about 6 ounces)

2 medium tomatoes, sliced

small red onion, thinly sliced (about cup)

1 cup baby arugula or spinach leaves

1.In small bowl, combine sour cream, chivesand mustard.

2.Heat panini press over medium heat. Spray

both sides of bread slices with nonstick cooking

spray. Place 4 bread slices on press; close press

and cook 1 to 2 minutes or until bread is golden

brown. Repeat with remaining 4 bread slices.

Open press and place 3 slices cheese over each

of 4 slices of bread; let stand 1 minute on open

press to soften cheese. Remove bread from press.

3.Over cheese on 4 bread slices, layer 3 slices

roast beef, one-fourth tomato, one-fourth onion,

cup arugula and about 1 tablespoons sour

cream mixture. Place remaining 4 bread slices

over fillings.




> Cooks Wisdom

I you dont have a panini press, grill bread 1 to 2 minutes on

a preheated outdoor grill over medium heat until golden.To make a pressed panini sandwich: Heat panini press over

medium heat. Spray 1 side o 4 slices o bread with nonstick

cooking spray. Place bread slices, sprayed side down, on

work surace. Layer each slice o bread with cheese, roast

bee, tomato, onion and arugula. Spread 1 side o remaining

4 bread slices with sour cream mixture, then place, sour

cream-side down, over fllings. Spray top side o sandwich

with nonstick cooking spray. Close press and cook 2 to 4

minutes or until bread is golden brown and cheese melts.

Grilled Pizzas

Prep: 10 minutes


BBQ Chicken Pizza

Schnucks nonstick cooking spray

1 package (13.8 ounces) rerigerated rolledclassic pizza crust

1 Schnucks BBQ whole roasted chicken, skindiscarded and meat removed and sliced(about 2 cups)

e cup Schnucks Select southern styleBBQ sauce, divided

3 cup very thinly sliced red onion

cup Schnucks shredded Cheddar cheese

cup Schnucks shredded mozzarella cheese

2 tablespoons coarsely chopped reshcilantro leaves

1.Preheat outdoor grill so that half of grill isprepared for direct grilling over medium-high

heat and other half of grill is prepared for indirect

heat. Generously spray cookie sheet with

nonstick cooking spray. Unroll pizza crust dough

onto center of prepared cookie sheet; pat dough

into 12 x 10-inch rectangle. Spray top of dough

with nonstick cooking spray.

2.Carefully transfer dough to hot grill rack over

direct heat. Cook, uncovered, 2 to 3 minutes oruntil grill marks appear on underside of dough

and crust stiffens. With tongs, turn dough and

cook 1 to 2 minutes longer or until grill marks

appear. Transfer pizza crust to same cookie sheet.

3.In medium bowl, combine chicken and

3 tablespoons BBQ sauce. Spread remaining BBQ

sauce (about cup) over pizza crust; top withchicken mixture, onion and cheeses. Slide pizza

back onto grill over indirect heat. Reduce heat

to medium and cook 10 minutes or until cheese

melts and crust is golden brown on bottom.

Remove pizza from grill. Sprinkle with cilantro.

Cut into squares to serve.




Tomato, Basil & Smoked Gouda Pizza

Schnucks nonstick cooking spray

1 package (13.8 ounces) rerigerated rolledclassic pizza crust

5 large Roma tomatoes (about 1 pound),each cut crosswise into -inch-thick slices

2 garlic cloves, crushed with press

cup Schnucks extra virgin olive oil

teaspoon salt teaspoon coarsely ground black pepper

8 ounces smoked or unsmoked Goudacheese, shredded (about 2 cups)

2 tablespoons thinly sliced Full Circleresh basil leaves

1.Prepare BBQ Chicken Pizza as directed

through step 2.

2.Meanwhile, in medium bowl, toss tomatoes

with garlic, oil, salt and pepper. After removingcrust onto cookie sheet at the end of step 2,

sprinkle crust with cheese. Arrange tomato

slices over cheese, discarding any liquid

remaining in bowl.

3.Slide pizza back onto grill over indirect heat.

Reduce heat to medium and cook 10 minutes or

until cheese melts and crust is golden brown on

bottom. Remove pizza from grill. Sprinkle with

basil. Cut into squares to serve.




meals or a stealHorseradish Cheddar cheese combines the smooth favor o white Cheddar cheese with spicy groundhorseradish root, making it the perect accompaniment to roast bee in this grilled sandwich. This cheese also

makes a tangy topping or baked potatoes, grilled meats or crackers with sausage.I the roast bee sandwich seems easy to prepare on the panini press, take your grilling expertise to the next level.Pizzas are traditionally baked in an oven, but we have chosen two recipes or the grill. Youll notice the smokyfavor dierence. One uses roasted chicken, making it a cinch to prepare. The other contains no meat, but tastyRoma tomatoes instead. Spraying a generous amount o nonstick cooking spray directly on the pizza dough willkeep it rom sticking. All three recipes are quick, easy and budget-riendly, costing less than $3 per serving.

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