s chucks cooks summer 2012

7/28/2019 s Chucks Cooks Summer 2012

1/32

schnuckscooks.com


2/32

@

> a letter fromthe chairman

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,Terese Nguyen, Joyce Reese,Rosanne Toroian, Karen Trombley

Jeffrey Scheiber

Matt DeWilde

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

Kathleen Sheridan

Doug Schaible

Chris Wong, CSW

Noelle Lothamer, Rosanne Toroian,Karen Trombley, Priscilla Ward, Lori Yates,Ross Yedinak

Becky Trepasso, R.D.

Wes Hartman

Eric Burkett, Terese Nguyen,Rose Tantraphol

Stacey Alexander, Kelly Kraemer

To view our Schnucks Cooks Virtual Magazine, visit us

on the web schnuckscooks.com

2012 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 mayappear 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 contactschnucks:

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

I am excited for you to see the newest issue of

Schnucks Cooks magazine; reading through it is liketaking a summer vacation!

In this issue, your vacation begins with a visit to the isle

of Capri, Italy. Our beautiful Caprese Salad on the cover

was inspired by the classic antipasto dish that boasts the

colors of the Italian flag. Youll find our recipe rivals that of

your favorite Italian restaurant. While in Italy, check out

refreshing Watermelon Granita on page 22, and be sure to

visit schnuckscooks.com to see our helpful how-to video.

Stop by neighboring Spain for a hearty frittata loaded with

sausage, potatoes and versatile spinach. Try all five recipes

featuring spinach including two entres with Asian flavors

on page 9. Next stop, Greece, where strained yogurt is

commonly incorporated into sweet and savory dishes. Our

low-fat and low-calorie chicken dish on page 13 is perfect

for those of us committed to healthy eating this summer.

Our food experts explain what makes yogurt one of the

true perfect foods.

Lets head back to the States to enjoy a taste of the

Southwest on page 17 where you will find one of my

personal favorites, the Southwest Marinated Flank

Steak. Before cooking, place the steak in our special

marinade and grill it to your taste. Serve it topped with

Grilled Tomato Romesco, a unique sauce with a secret

ingredient, along with several side dishes to round out

any summer celebration.

We hope you enjoy this edition ofSchnucks Cooks

and thatit inspires you to give yourself and your family a summer

vacation from the traditional. Put the sizzle back into your

summer grilling with some of the newest recipes from our

Schnucks Cooks kitchen!

Scott C. Schnuck

2


3/32

16

24

2820

6

4 Schnucks CooksLaredo Chicken Casserole and Napa Green Apple Slaw.

5 zoom in on zucchiniZucchini Cakes with Yogurt Sauce.

6 express laneRavioli with Minted Pea Sauce and Veracruz Shrimp en Papillote.

8 5 @ 5:00: spinachAsian Grilled Chicken Over Wilted Spinach, Spicy Beef & SpinachStir-Fry, Microwave Bacon-Spinach Risotto, Spanish Frittataand Grilled Tortilla Pizzas.

13 yogurt royalty: a guide to greek and probiotic yogurtsGreek Feta Chicken.

14 rubs & marinadesCalypso Rub, Southwest Marinade and Teriyaki Marinade.

16 summer celebrationSouthwest Marinated Flank Steak with Grilled TomatoRomesco, Poblano Guacamole, Grilled Corn & Arugula PastaSalad with Scallion Pesto and Grilled Green Beans withCaramelized Shallots.

20 frozen sweetsBlueberry Crumble Flurry, Peanut Butter & Banana Pie Flurryand Frozen Cookies & Cream Cake.

22 granita 101Watermelon-Mint Granita.

24 gourmet grilled dogsChorizo Coney Dogs, BLT Dogs and Cubano Dogs.

26 homemade condimentsGrilled Tomatillo Relish and Homemade Ketchup.

28 summer saladsCaprese Salad Stacks, Grilled Chicken & Fruit Salad andFiesta Corn & Rice Salad.

30 meals for a stealCreamy Tomato Chicken Rotini and Grilled Tilapia Sandwichwith Lemon-Dill Spread.

}table ofcontents

> summer

8

3Schnucks Cooks > Summer 2012


4/32

Kathy Gottsacker,Director of Food Educationand Culinary Arts; Rosanne Toroian,Food Editorand Information Specialist; Priscilla Ward,TestKitchen Manager

Summer screams for ice cream, sundaes and,

while youre at it, cool and refreshing sorbets.The avid ice cream addict may have noticed

Culinarias ultra-premium pints arrived on store

shelves last year. Flavors such as chunky

Pistachio, tropical Coconut Mango, refreshing

Mint Chocolate Chip and Jamocha Almond

with ribbons of fudge have attracted fans

begging for more. Culinaria recently introduced

three new varieties: Crme Brle, caramel and

custard ice cream swirled with caramelized

sugar, Peanut Butter Cup ice cream loaded with

mini peanut butter cups and swirls of peanut

butter and satisfying Strawberry ice cream with

strawberry pure and bits of fruit in every bite.

All ice creams arent created equal, and

Culinarias unique creamy confections include

16% butterfat to ensure a decadent, indulgent

treat. Culinaria ice creams are dense, creamy

and rich with a luscious and velvety consistency.

What could be more tempting than richchocolate sauce poured over Culinaria ice

cream, sundaes and shakes! Culinaria Sea

Salt Caramel Chocolate Sauce and Culinaria

Chocolate Fudge Sauce each deliver a very

creamy texture and intense chocolate flavor.

Prepared with quality ingredients such ascream, pure cane sugar, unsalted butter, cocoa

powder and vanilla extract, these sauces are

also perfect drizzled over fresh berries or

bananas, brownies, cheesecake, angel food

cake, crpes and waffles. Simply heat the

sauces in their jar with the lid removed in the

microwave to soften slightly or heat longer to

make hot fudge sauce.

On the lighter side, Culinaria also created fourguilt-free varieties of fat- and cholesterol-

free sorbet. The perfect palate cleanser,

mid-afternoon treat or after-dinner dessert,

sweet-tart Raspberry and Lemon sorbets rouse

the taste buds with each and every bite. New

flavors include exotic and tangy Passion Fruit

Pomegranate and Pink Grapefruit with real

grapefruit pure two flavors the whole family

will love. For a quick dessert, top pound cake

with sorbet and berries, or fill a glass with ascoop or two of sorbet, then top with sparkling

wine, ginger ale, sparkling juice or lemonade for

a fizzy summer cocktail or mocktail.

Laredo Chicken Casserole

Active Time: 15 minutes

Total Time: 50 minutes Serves: 6

1 package (8 ounces) Schnucks shreddedsharp Cheddar cheese, divided

1 Schnucks classic, herb or BBQ wholeroasted chicken, skin removed andmeat shredded

1 can (15 ounces) Schnucks dark red kidneybeans, rinsed and drained

1 can (14.5 ounces) Schnucks Mexican stylediced tomatoes, drained

1 can (10 ounces) condensed cream ofmushroom soup

1 cup Schnucks frozen corn

1 cup Schnucks frozen green peas

cup Schnucks sour cream

Preheat oven to 350F. Set aside cup cheese.

In large bowl, combine remaining ingredients.

Spread mixture into 2-quart or 11 x 7-inch glass

or ceramic baking dish. Sprinkle with reserved

cheese. Bake 30 minutes. Let stand 5 minutes

before serving.

Each serving: about 360 calories, 11 g total fat (5g saturated),

80 mg cholesterol, 1130 mg sodium, 24 g carbohydrate,

7 g fiber, 39 g protein

Napa Green Apple Slaw



1 lime

1 large Granny Smith apple, unpeeled, coredand coarsely chopped

1 cup shredded carrots, coarsely chopped

1 small head Napa cabbage, very thinlysliced (about 4 cups)

cup coarsely chopped fresh cilantro leaves

e cup refrigerated slaw dressing teaspoon freshly ground black pepper

Squeeze juice of lime into medium bowl. Add

apple and toss to combine. Add remaining

ingredients and toss until evenly coated with

dressing. If not serving right away, cover and

refrigerate up to 1 day ahead.

Each serving: about 200 calories, 12 g total fat (2g saturated),



Photography:MeoliStudioFoodStyling:AnnSchulz


5/32

in season > zucchini

While varieties of squash have been

grown and consumed since before5000 B.C., the zucchini is a relativelynew addition to the culinary scene.Developed by the Italians in the late19th century, zucchini made its way intoother European countries, includingGreat Britain and France, where itscalled courgette. Zucchini is actually theItalian plural form ofzucchino, which

is derived fromzucca, the Italian wordfor squash. Italian immigrants broughtthe vegetable to America, commerciallycultivating it in California during the1920s. It is now the most commonsummer squash.

With its soft flesh and delicate skin,zucchini should be stored in a plastic

bag in the refrigerator for no longerthan five days. While its best to lookfor smooth, shiny surfaces, zucchinisthin, tender skin scratches easily. Theseminor blemishes are common, but passover zucchini with bruises or deep cuts

and cracks. Available in-store year-

round, ideally, zucchini should be six toeight inches long and can be steamed,sauted, grilled, fried or baked. Largerzucchini contain less moisture, makingthem perfect for grating into breads,

cakes and vegetable fritters. Zucchini is

rich in nutrients but very low in calories.One cup of raw zucchini has about20 calories and contains B vitamins,vitamin C, magnesium, fiber and protein.

zoom in onzucchini

Zucchini Cakes with

Yogurt SauceActive Time: 35 minutes


1 pound zucchini (about 2 medium),trimmed

18 teaspoons salt, divided

small lemon

cup plain yogurt or sour cream

2 tablespoons chopped fresh chives

1 Schnucks large egg

cup Schnucks all-purpose flour

teaspoon ground black pepper

e cup crispy French fried onions

2 teaspoons Schnucks vegetable orolive oil

1. With largest holes of box grater, grate zucchini

into strainer set over medium bowl. Toss zucchiniwith 1 teaspoon salt; let stand 5 minutes.

Meanwhile, from lemon, squeeze 2 teaspoons

juice into small bowl. Stir in yogurt, chives and

remaining 8 teaspoon salt until well blended;

set aside.

2.Squeeze zucchini to remove as much liquid

as possible; set aside. Discard liquid in medium

bowl. In same bowl, with fork, lightly beat egg.

Add zucchini, flour and pepper and stir untilwell combined. Fold in fried onions. Makes about

2 cups.

3.In nonstick 12-inch skillet, heat oil over medium

heat. Drop zucchini mixture by cupfuls into

skillet to make 8 mounds. With bottom of

measuring cup, press zucchini mixture into

3-inch patties. Cook 5 to 7 minutes or until

browned, turning once halfway through cooking.

Serve zucchini cakes hot with yogurt sauce.Each serving: about 191 calories, 9 g total fat (3 g saturated),





6/32

6


7/32

little time > big impression

Ravioli with Minted Pea Sauce



1 package (20 ounces) frozen cheese ravioli

1 small lemon2 cups Schnucks frozen green peas, thawed

cup chicken or vegetable broth or water

3 tablespoons Schnucks extra virgin olive oil

2 tablespoons coarsely chopped freshmint leaves, plus additional sprigs forgarnish (optional)

teaspoon salt


3 cup julienne cut sun-dried tomatoes

with Italian herbs in oil, drained andcoarsely chopped

cup drained and chopped roastedred peppers

6 slices Schnucks fully cooked bacon, cutcrosswise into -inch pieces

cup Schnucks finely shreddedParmesan cheese

1.Heat large covered saucepot of water to

boiling over high heat. Add ravioli and cook as

label directs; drain.

2.Meanwhile, from lemon, squeeze 1

tablespoons juice into blender. Add peas, broth,

oil, mint, salt and pepper and pure until smooth.

Transfer pea mixture to 1- to 2-quart saucepan.

Stir in sun-dried tomatoes and roasted red

peppers and cook over medium heat until sauce

simmers, stirring occasionally. Place bacon in

small microwave-safe bowl; heat in microwave

oven on high 1 minute or until crisp.

3.To serve, spoon sauce over ravioli; sprinkle

with bacon and cheese. Garnish with mint sprigs,

if desired.

Each serving: about 538 calories, 23 g total fat (8 g saturated),



Veracruz Shrimpen Papillote



1 cup basmati or extra long grain white rice

3 large Roma tomatoes (about 12 ounces),

diced (about 2 cups)2 garlic cloves, minced

small yellow onion, very thinly sliced(about cup)

cup drained sliced Schnucks salad olives

2 tablespoons chopped fresh oregano leaves

2 tablespoons drained diced pickledjalapeo chile peppers

2 tablespoons rinsed and drained capers

1 pounds raw 36-40 count peeled and

deveined shrimp, thawed if necessary4 teaspoons Schnucks olive oil

1. Preheat oven to 400F. Prepare rice as label

directs. Meanwhile, in medium bowl, toss

tomatoes with garlic, onion, olives, oregano,

jalapeos and capers until well combined.

2.Cut four 18 x 15-inch sheets parchment paper

and arrange horizontally on work surface. Place

scant 1 cup tomato mixture slightly to the right

of center on each sheet. Evenly divide shrimp

and place over tomato mixture, then drizzle each

with 1 teaspoon oil. Fold left half of parchment

paper over to cover shrimp and tomato mixture,

lining up edges of parchment. Starting at bottom

left-hand corner, fold corner in to make a triangle.

Continue folding edges of parchment over into-inch folds, pressing to make crisp creases

for an airtight seal. Continue to work your way

around the edges of the packet, overlapping

folds as you go and pressing firmly on creases

to create a half-moon-shaped packet. If desired,

staple folds to ensure they do not open.

3.Place packets on large rimmed baking pans.

Bake 15 minutes. Packets should puff while they

bake. With kitchen shears, cut an X in top of eachpacket to allow steam to escape, then carefully

pull back parchment to open. Shrimp should

turn opaque throughout and reach an internal

temperature of 145F.

4.On each of 4 dinner plates, evenly divide rice;

slide vegetables, shrimp and any juices in packet

over rice to serve.


183 mg cholesterol, 615 mg sodium, 39 g carbohydrate,1 g fiber, 29 g protein

> Cooks Wisdom

If desired, prepare foil packets to cook recipe on the grill

or in the oven. Cut two 18 x 18-inch sheets heavy-duty

aluminum foil, then layer to make a double thickness,

lining up edges of foil. Repeat to make 3 more double-

thick sheets. Proceed with step 2 as directed, but fold and

crimp edges of foil tightly 3 to 4 times to seal well. Bake

as directed in step 3 or, to grill, place packets in covered

outdoor grill prepared for direct grilling over medium

heat. Grill 15 minutes.

express laneFast and delicious weeknight meals are not only possible, theyre easy with the righttimesaving tricks and tips. Prepared products, like frozen ravioli and fully cooked bacon,help save time and effort, and can be easily dressed up with a handful of deliciousingredients and fresh herbs.

Also, using simple cooking techniques like parchment packets can make both preparing

dinner and cleaning up afterwards a breeze. The French words en papillote literally translateto in parchment, which is how our Veracruz shrimp is prepared. Be sure to check out ourinstructional video for step-by-step directions on how to create parchment packets.

Visitschnuckscooks.com to watch our how-to videos!



8/32

8


9/32

greens > for your health

Weve all heard about the many health benefits of spinach, but you may not realize just howsimple it is to include this nutritional superstar in your meal plan. Conveniently packaged,spinach can be added in a variety of ways to give a nutritional boost to any meal.

With five recipes that span an array of cuisines, tastes and textures, this edition of 5 @ 5:00showcases the versatility and convenience of spinach. Our Grilled Tortilla Pizzas featurecrunchy, fresh spinach on top of crispy tortillas, while our creamy Microwave Bacon-SpinachRisotto includes wilted spinach with bacon and fresh tomatoes. Youll be surprised at how

little youll have to stir the mixture in this quick and easy risotto recipe.

Asian Grilled Chicken OverWilted Spinach



2 medium garlic cloves, finely chopped

cup less-sodium soy sauce

1 tablespoon Schnucks honey1 pound Schnucks Natural thin sliced

boneless, skinless chicken breast fillets(6 fillets)

1 tablespoon white sesame seeds

1 small lemon

1 tablespoon pure sesame oil

1 tablespoon grated peeled fresh gingeror refrigerated Gourmet Garden gingerspice blend

1 package (5 ounces) slicedshiitake mushrooms

1 cups shredded carrots (about 4 ounces)

1 package (9 to 10 ounces) fresh spinach

teaspoon salt

1. Prepare outdoor grill for direct grilling over

medium heat. In small bowl, stir garlic, soy sauce

and honey until combined. Place chicken in large

zip-tight plastic bag; pour soy sauce mixture

over chicken. Seal bag, pressing out excess air;refrigerate 15 minutes.

2.Meanwhile, in nonstick 12-inch skillet, toast

sesame seeds over medium-low heat 3 to 4

minutes or until golden, stirring frequently.

Transfer to plate to cool completely. From lemon,

squeeze juice, about 2 tablespoons.

3.Remove chicken from marinade; discard

marinade. Place chicken on hot grill rack. Cook

6 to 7 minutes or until chicken loses its pink colorthroughout and internal temperature reaches

165F, turning once halfway through cooking.

Transfer chicken to cutting board; cover loosely

with foil to keep warm.

4.Meanwhile, in same 12-inch skillet, heat oil

over medium-high heat. Add ginger and cook

30 seconds, stirring. Add mushrooms and carrots

and cook 3 to 4 minutes or until mushrooms are

tender, stirring occasionally. Add spinach and

salt and cook 2 to 3 minutes, tossing constantly

to wilt; stir in lemon juice. Slice chicken. Evenly

divide spinach mixture between each of 4 dinnerplates; top with chicken and sprinkle with sesame

seeds to serve.




Spicy Beef & Spinach Stir-Fry

Active Time: 15 minutesTotal Time: 20 minutes Serves: 4

2 bags boil-in-bag whole grain brown rice

e cup hoisin sauce

3 tablespoons less-sodium soy sauce

2 tablespoons refrigerated GourmetGarden chili pepper spice blend

2 tablespoons water

1 teaspoon cornstarch

2 tablespoons Schnucks canola oil

1 pound Certified Angus Beef flank steak,thinly sliced and each slice cut crosswiseinto 2-inch pieces

1 package (9 to 10 ounces) fresh spinach

1 can (8 ounces) sliced waterchestnuts, drained

4 green onions, coarsely chopped(about3 cup)

1.Prepare rice as label directs.

2.Meanwhile, in small bowl, mix hoisin sauce, soysauce, chili spice blend, water and cornstarch. In

nonstick 12-inch skillet, heat oil over medium-

high heat. Add steak and cook 2 to 3 minutes or

just until brown on the outside and center

is still pink. Transfer beef to plate.

3.Stir soy sauce mixture, then add to same

skillet. Stir in spinach, water chestnuts and

green onions. Cook until spinach wilts,

stirring constantly. Stir in beef with any

juices on plate until well combined. Serve

beef mixture with rice.

Each serving: about 760 calories, 19 g total fat

(4 g saturated), 85 mg cholesterol, 1290 mg sodium,

103 g carbohydrate, 10 g fiber, 46 g protein

wine pairing >

Chateau Ste. Michelle RieslingRiesling is a classic pairing for Asian foods.Chateau Ste. Michelle produces a pleasantlyfruity Riesling that complements gingerand nicely contrasts rich, salty soy flavors.

5 @ 5:00: spinach

Photo:StudioCFoodStylist:AnnSchulz

SetStylist:BeckyMcFarland



10/32

Microwave Bacon-Spinach Risotto



5 cups less-sodium chicken broth

4 slices Schnucks hardwood smoked bacon

2 small shallots (2 ounces), chopped (3 cup)

2 cups Arborio rice

teaspoon salt

teaspoon coarsely ground black pepper

1 package (5 to 6 ounces) baby spinach

2 medium Roma tomatoes (about 3 ounceseach), chopped (about 1 cup)

1 cup Schnucks finely shredded Parmesancheese (4 ounces)

1.In covered 2- to 3-quart saucepan, heat brothto boiling over high heat. Meanwhile, cut bacon

crosswise into -inch pieces; separate pieces.

Place bacon and shallots in deep 3- to 4-quart

microwave-safe glass or ceramic bowl or dish.

Cook in microwave oven on high 8 to 9 minutes

or until bacon is browned and crisp, stirring every

minute during last 4 minutes of cooking.

2.Stir rice, salt and pepper into bacon mixture

and cook on high 1 minute. Carefully stir in hotbroth. Cover bowl with plastic wrap or lid and

cook on medium (50% power) 15 to 20 minutes

or until most liquid is absorbed and rice is tender

but still firm.

3.Remove bowl from microwave oven. Stir in

spinach until it wilts, then stir in tomatoes and

cheese. Makes about 8 cups.

Each serving: about 509 calories, 9 g total fat ( 5 g saturated),


Spanish Frittata



1 package (16 ounces) Schnucks mediumpork sausage

1 package (20 ounces) refrigeratedshredded hash browns


12 Schnucks large eggs

3 cup Schnucks vitamin D whole milk

1 jar (12 ounces) sliced sweet peppers,drained well, or 1 jar (10 to 12 ounces)roasted red peppers, drained and cut into-inch-thick slices

1 tablespoon chopped fresh thyme leaves

teaspoon salt teaspoon ground black pepper

1.Preheat oven to 375F. Preheat oven-safe,

nonstick 12-inch skillet over medium heat 2

minutes. Add sausage and cook 8 to 10 minutes

or until sausage is no longer pink, breaking up

sausage with side of spoon into very small pieces.

With slotted spoon, transfer sausage to plate. To

drippings in skillet, add hash browns. Cover and

cook 15 minutes or until very tender and golden

brown, stirring occasionally. Stir spinach into

potatoes; cover and cook 2 minutes longer towilt spinach.

2.Meanwhile, in large bowl, with whisk, beat

eggs and milk until well blended. Stir sausage,

sweet peppers, thyme, salt and black pepper into

potato mixture. Spread potato mixture evenly in

skillet; pour egg mixture on top.

3.Bake 20 to 25 minutes or until center is set.

Remove from oven; let stand 5 minutes. Run

rubber spatula around edge of skillet; slip frittata

out of skillet onto large serving plate. Cut into 8

equal wedges to serve.




Grilled Tortilla Pizzas

Active Time: 15 minutesTotal Time: 15 minutes Serves: 4


1 can (2.25 ounces) sliced kalamataolives, drained

cup very thinly sliced red onion

cup julienne cut sun-dried tomatoes withItalian herbs in oil

4 (8-inch) medium soft taco flour tortillas

1 container (10 ounces) roasted pine nutor sun-dried tomato hummus, stirredto combine

cup Schnucks Select feta cheese crumbles(about 2 ounces)

1.Prepare outdoor grill for direct grilling over

medium-low heat. In large bowl, toss spinach,

olives, onion and sun-dried tomatoes until well

combined. Place tortillas on each of 2 cookie

sheets. Spread about cup hummus over

each tortilla. Evenly divide spinach mixture over

hummus, about 1 cups on each tortilla. Sprinkle

tortillas with feta cheese.

2.Slide tortillas onto hot grill rack. Cover grill and

cook 2 to 3 minutes or until spinach wilts and

tortillas are crisp. Return pizzas to cookie sheets;

cut each pizza into 4 wedges to serve.




10


11/32


12/32

Treat yoursel to our ultra-premium, creamy Culinaria Ice Cream!We custom churn it with 16% butterat. Youll fnd all o youravorites, plus delicious new avors like Peanut Butter Cup,Crme Brle and Strawberry.

For the most decadent o sundaes, top your ice cream withCulinaria Dessert Sauces. Whether you choose Chocolate Fudgewith a hint o coee or Sea Salt Caramel Chocolate, they both adda depth o avor thats unorgettable!

sweet indulgence


13/32

yogurt royalty: a guide togreek and probiotic yogurtsYogurt is one of the healthiest foods

for your body. It has been around forthousands of years. In fact, Cleopatra tookpure yogurt baths as part of her healthand beauty regimen. Today, it is one ofthe most popular foods thanks to itsnutritional benefits, delicious taste andwide availability.

Yogurt naturally contains healthy bacteria

which our bodies need to properly breakdown foods and keep our digestivesystem healthy. In addition, yogurt helpsto protect the body against harmfulbacteria, build stronger bones, boostimmunity and reduce blood pressure.

Greek yogurt is yogurt that has beenstrained. This process results in a thicker,

richer consistency containing nearlytwice as much protein with less sugarand sodium than regular yogurt. It alsocontains bone-strengthening calciumand healthy bacteria. Most Greek yogurtsare available in full-fat, low-fat and fat-free varieties.

The rich texture and taste of Greek yogurtmake it a great addition in baking andcooking. It can be used in place of sourcream or mayonnaise, and it can be easily

transformed into a decadent dessert

by swirling in honey and a handful ofwalnuts and cranberries. Plus, since it hasless lactose than regular yogurt, it is easierto digest making it a possible option forthose who are sensitive to lactose.

Probiotic yogurt has additional beneficialbacteria such as the live Bifidobacteriumbacteria, also known as Bifidus, which

promotes proper digestion. Friendlystrains of bacteria have been formulatedthat help aid in digestion, vitaminabsorption, boost the immune systemand protect against disease-causingmicroorganisms. When you buy yogurt,look for the words live cultures or theLive & Active Cultures seal on the label.Dont be alarmed by these terms. The

cultures ferment pasteurized milk intoyogurt, providing its tangy flavor andcreamy texture.

If you are monitoring your sugar intake,opt for a plain version and sweeten itnaturally with fresh fruit or spices likevanilla, cinnamon or nutmeg. Howeveryou choose to spoon it, yogurt is a smart

addition to a healthy diet.

Greek Feta Chicken



2 large garlic cloves, crushed with press

1 cup low-fat Greek style plain yogurt

1 teaspoon Schnucks dried oregano leaves

teaspoon freshly ground black pepper

4 Schnucks Natural boneless, skinlesschicken breast halves (about 1 pounds)

3 cup Schnucks Select feta cheese crumbles

1 tablespoon chopped fresh Italian flat-leafparsley leaves

1 small lemon, cut into wedges1. In medium bowl, with fork, mix garlic, yogurt,

oregano and pepper. Add chicken and turn to

coat. Cover and let stand at room temperature

30 minutes.

2. Meanwhile, preheat broiler with oven rack

about 6 inches from source of heat. Line large

rimmed baking pan with aluminum foil. Place

chicken in pan, smooth side down. Reserve

marinade. Broil chicken 8 minutes; turn chickenover, then brush with some reserved marinade.

Discard any unused marinade.

3.Broil 3 minutes. Sprinkle chicken with cheese;

broil 1 minute longer or until cheese softens,

chicken loses its pink color throughout and

internal temperature reaches 165F. Sprinkle

chicken with parsley and serve with lemon

wedge to squeeze over chicken.




Photo:MeoliStudioFoodStyling:MarySutkus



14/32

rubs & marinadesRubs are a mixture of herbs, spicesand seasonings applied liberally to

the surface of meat, fish, poultry andseafood before grilling or roastingto enhance and complement flavors.They help form a desirable crust onthe outside, and can also be appliedunder the skin of chicken or turkey foradditional flavor. There are no rules as faras what goes into a rub. Its just a matterof personal preference, so experiment

with countless flavor combinations.

A dry rub is a mixture of dried herbsand spices, often including salt andsugar, that is best used when cookingat higher temperatures. Dry rubs adhereto the natural moisture on the surfaceof foods. A wet rub is a mixture of driedand/or fresh herbs and spices as well as

moist ingredients such as oil, mustard,horseradish, minced garlic or soy sauce.Wet rubs are ideal for slowly cookedfoods such as ribs, pork chops andbone-in chicken.

Marinades are typically a mixture ofthree components: an acidic liquid,such as fruit juice, vinegar or wine, oil

and herbs and/or spices. The acid helpstenderize the meat, allowing the flavorsof the marinade to be absorbed. Dueto the acidic nature of most marinades,foods should be marinated in a non-reactive glass, ceramic or stainless steelcontainer; aluminum can leech a metallictaste into foods. The purpose of the oilis to help seal flavors into foods while

keeping them moist.

Marinating time is dependent on thestrength of the marinade and the food

being marinated. Strongly-flavoredingredients, such as soy sauce, spicychiles or liquor, can overwhelm the tasteof foods if marinated too long. Highlyacidic marinades can actually beginto cook some meats and seafood,breaking down its fibers and alteringthe texture.

If the marinating period for meat, poultryor seafood is one hour or less, the foodcan remain at room temperature. Formore than an hour, cover tightly withplastic wrap and refrigerate.

These rub or marinade recipes can be used

for up to 3 pounds of meat or seafood.

Calypso RubActive Time: 5 minutes

Total Time: 5 minutes Makes: about 3 cup

1 tablespoon ground coriander

1 tablespoon kosher salt

1 tablespoon paprika

1 tablespoon Schnucks brown sugar

1 tablespoon Schnucks ground cumin

2 teaspoons coarsely ground black pepper

2 teaspoons dried thyme

1 teaspoon Schnucks garlic powder

teaspoon ground allspice

In small bowl, combine all ingredients. If not

using right away, store in zip-tight plastic bag up

to 3 months.

Each2tablespoon: about 11 calories, 1 g total fat



Southwest Marinade


Total Time: 10 minutes

Makes: about 1 cups

1 lime

5 large garlic cloves, finely chopped(about 1 tablespoons)

1 medium onion, chopped (1 cup)

cup Schnucks olive oil

3 tablespoons Schnucks Dijon mustard

2 tablespoons chipotle Tabasco sauce

2 tablespoons Schnucks chili powder

1 tablespoons Schnucks dried oregano leaves

1 tablespoon Schnucks ground cumin

teaspoon salt

From lime, grate 1 teaspoons peel and squeeze

1 tablespoon juice into medium bowl. Add

remaining ingredients and, with whisk, stir until

well blended. Marinate beef, pork or poultry at

least 30 minutes or up to overnight, or marinate

seafood up to 30 minutes. Discard marinade

before cooking.

Each tablespoon: about 28 calories, 3 g total fat



Teriyaki Marinade


Total Time: 5 minutes Makes: about 1 cup cup less-sodium soy sauce

cup packed Schnucks brown sugar,preferably dark brown sugar

2 tablespoons refrigerated GourmetGarden garlic blend

2 tablespoons refrigerated GourmetGarden ginger spice blend

2 tablespoons Schnucks vegetable orcanola oil

In medium bowl, with whisk, stir all ingredients

until well blended. Marinate beef, pork or

poultry at least 30 minutes or up to overnight,

or marinate seafood up to 30 minutes. Discard

marinade before cooking.

Each tablespoon: about 56 calories, 2 g total fat



Time RubsUp to 15 minutes smaller foods such as shellfish, vegetables and cubed meats

15 to 30 minutes chicken breasts, fish fillets, pork tenderloin, steaks and chops

30 to 90 minutes thicker cuts of boneless or bone-in meats such as roasts and whole chicken

1 to 12 hours large, less tender cuts of meat, whole turkey, pork shoulder and ham

Time MarinadesMarinadesUp to 30 minutes smaller foods such as shellfish, fish fillets and cubed meats

1 to 3 hours chicken breasts, pork tenderloin, steaks, chops and vegetables

2 to 6 hours thicker cuts of boneless or bone-in meats such as roasts and whole chicken

6 to 12 hours large, less tender cuts of meat, whole turkey, pork shoulder and ham

14


15/32

There are many brands of beef, but only one Angus brand exceeds expectations.The Certified Angus Beef brand is a cut above USDA Prime, Choice and Select. Ten quality standards

set the brand apart. Its abundantly flavorful, incredibly tender, naturally juicy.


16/32

summer celebrationMake a splash this summer with these patio-friendly recipes that feature fresh tastes straight off the grill. Each

of our recipes highlights flavors that are perfect for outdoor entertaining. Tender Certified Angus Beef flanksteak is topped with a zesty grilled tomato romesco sauce in this menus main attraction. Grilled poblanopeppers give our guacamole a kick of spice. For a smooth and creamy guacamole, choose avocados that yieldto slight pressure. The scallion pesto in our pasta salad provides a bright note to this classic summer side dish,and even green beans are given the grill treatment with caramelized shallots. With convenient do-ahead tipsin our Cooks Wisdom, these dishes are a surefire hit for your summer celebration!

16

i t t


17/32

open air > grate greats

Southwest MarinatedFlank Steak with Grilled

Tomato Romesco


Total Time: 35 minutes plus marinating

Serves: 8

Southwest Marinade (see page 14)

3 pounds Certified Angus Beef flank steaks

5 medium Roma tomatoes (about 1 pound),each cut lengthwise in half

Schnucks nonstick cooking spray1 jar (7.5 ounces) roasted red bell

peppers, drained

2 garlic cloves

1 slices Schnucks 100% whole wheat bread,toasted and torn into pieces

2 tablespoons slivered almonds

1 tablespoon sherry or red wine vinegar

2 teaspoons Schnucks extra virgin olive oil

teaspoon salt


1. Prepare Southwest Marinade as directed on

page 14. Place steak in large zip-tight plastic

bag; pour marinade in bag. Seal bag, pressing

out excess air. Massage steak in bag to coat with

marinade, then place on plate. Marinate steak at

room temperature at least 30 minutes or up to

1 hour or place in refrigerator up to overnight.


medium-high heat. Spray tomatoes with nonstick

cooking spray. Place tomatoes, cut side down,

on hot grill rack. Cook 4 to 5 minutes or until

soft and lightly charred, turning once halfway

through cooking. In food processor with knife

blade attached, pulse bell peppers, garlic, bread,

almonds and tomatoes until coarsely chopped.

Add vinegar, oil, salt and pepper and process

30 seconds or until well combined. Makes about

2 cups sauce. If not serving right away, cover andrefrigerate up to 2 days in advance.

3. Place steaks on hot grill rack. Cook 8 to 14

minutes, depending on thickness, or until outside

is browned and internal temperature reaches135F, turning steaks occasionally. Transfer to

cutting board. Let steaks stand 10 minutes. Internal

temperature will rise to 145F upon standing for

medium-rare. To serve, slice steaks across the grain.

Serve topped with romesco sauce.




> Cooks WisdomFor better flavor and convenience, prepare romesco

sauce in step 2 in advance. If desired, tomatoes can be

broiled or cooked on the stovetop. Place oven rack about

4 inches from source of broiler heat, preheat broiler. Place

tomatoes, cut side up, in metal rimmed baking pan and

broil 3 to 4 minutes or until tomatoes soften and become

brown in spots. Or, cook tomatoes in preheated grill pan

over medium-high heat 5 to 6 minutes, turning once.

beer pairing >Sierra Nevada Pale Ale

This robust marinated steak yearns fora refreshing beer. The citrusy and zingySierra Nevada Pale Ale will tantalize yourtaste buds welcoming each and every

scrumptious bite!



18/32

Poblano Guacamole



Makes: about 3 cups

2 (-inch-thick) slices large sweet onion(about 5 ounces)

1 large jalapeo chile pepper

1 large poblano chile pepper(about 5 ounces)

1 lime

4 ripe California avocados

cup chopped fresh cilantro leaves

1 tablespoon Schnucks extra virgin olive oil1 teaspoons salt

teaspoon Schnucks ground cumin


medium heat. Meanwhile, to secure onion rings,

place 2 wooden picks horizontally through

onion slices. Place onion and whole jalapeo

and poblano chiles on hot grill rack. Cook

10 to 15 minutes or until onion softens and

browns and chiles char in spots, turningoccasionally and transferring to rimmed baking

pan as they are done. Place chiles on cutting

board; let stand 5 minutes.

2. Meanwhile, from lime, squeeze 2 tablespoons

juice into medium bowl. Cut each avocado

lengthwise in half around seed. Twist halves in

opposite directions to separate. Remove pit, then

cut avocado in its peel into -inch pieces. With

spoon, scoop avocado into lime juice in bowl.Add cilantro, oil, salt and cumin to avocado.

3. Remove wooden picks from onion; coarsely

chop onion. Remove as much charred skin from

chiles as possible. Discard stem and seeds from

chiles. Cut poblano into -inch pieces; mince

jalapeo. Add onion and chiles to avocado

mixture. With large spoon, stir ingredients to

combine, lightly mashing some avocado with back

of spoon but leaving some in chunks.Each cup: about 120 calories, 11 g total fat (2 g saturated),



> Cooks Wisdom

Guacamole is best prepared just before serving, but if

desired, prepare up to 1 day ahead. Transfer guacamole

to airtight plastic container. Place plastic wrap directly

on surface of guacamole, then cover container with lid.

Refrigerate until ready to serve.

18



19/32

Grilled Corn & ArugulaPasta Salad with Scallion Pesto



(16-ounce) package farfalle or penne pasta(3 cups)

3 ears fresh corn, husks and silks removed

3 cup pine nuts

1 small lemon

3 medium garlic cloves

1 bunches green onions (about 9), cut intolarge pieces (about 1 cups)

cup Schnucks finely shredded Parmesancheese (about 2 ounces)

teaspoon salt


cup Schnucks extra virgin olive oil

1 medium English cucumber, cut lengthwiseinto quarters, then crosswise into -inchpieces (about 2 cups)

(5-ounce) package baby arugula (about3 cups lightly packed)

1. Heat large covered saucepot of salted water to

boiling over high heat. Add pasta and cook as label

directs; drain. Rinse pasta under cold water; drain.

2. Meanwhile, prepare outdoor grill for direct

grilling over medium heat. Place corn on hot grill

rack and cook 10 to 12 minutes or until corn is

browned in spots, turning occasionally. When

cool enough to handle, with sharp knife, cut

kernels from ears of corn.

3. In small skillet, toast pine nuts over medium-

low heat 3 to 4 minutes or until lightly browned,

stirring frequently. Transfer nuts to plate to cool

completely. From lemon, grate 2 teaspoons peel

and squeeze 2 tablespoons juice.

4. In food processor with knife blade attached,

pulse garlic, onions, cheese, salt, pepper, pine

nuts and lemon peel and juice until finely

chopped, occasionally scraping side of bowl withrubber spatula. With processor running, slowly

pour oil through feed tube and blend until pesto

is thick and emulsified. Makes about 1 cups.

5. In large serving bowl, add pasta, pesto,

cucumber, arugula and corn and toss until well

coated in dressing. Serve right away. Makes

about 10 cups.



> Cooks Wisdom

If desired, prepare steps 1 through 4 up to 1 day in

advance; toss salad ingredients with pesto as directed

in step 5 just before serving.

Grilled Green Beans withCaramelized Shallots



1 tablespoons Schnucks unsalted butter

12 ounces shallots, peeled and thinly sliced(about 2 cups)


4 packages (8 ounces each) fresh haricotsverts French beans or 2 pounds freshgreen beans, trimmed

2 tablespoons Schnucks olive oil

teaspoon coarsely ground black pepper

1. In nonstick 10-inch skillet, melt butter over

medium heat. Add shallots and teaspoon salt

and cook 14 to 16 minutes or until very soft and

browned, stirring occasionally. Remove skillet from

heat; cover to keep warm. Makes about 1 cup.

2. Meanwhile, prepare outdoor grill for direct

grilling over medium heat. In large bowl, toss

haricots verts with oil, remaining 1 teaspoon salt

and pepper until well coated in oil. Place grill

basket or grid on hot grill rack about 1 minute to

preheat. Add haricots verts to basket, in batches

if necessary, and grill 3 to 5 minutes, or 6 to 8

minutes for green beans, or until charred in spots

and tender, stirring occasionally.

3.Transfer haricots verts to platter; top with

caramelized shallots to serve.

Each serving: about 111 calories, 6 g total fat (2 g saturated),6 mg cholesterol, 345 mg sodium, 14 g carbohydrate,


> Cooks Wisdom

Prepare shallots as directed in step 1 up to 3 days in

advance. Reheat before serving in step 3.




20/32

20

frozen sweetswarm days > cool desserts


21/32

frozen sweetsDont worry! Flurries arent in the weather forecast this summer, but the tasty treats of the same name aresure to cool down any hot summer day. Flurries start with a base of vanilla flavored ice cream or frozenyogurt that is blended with combinations of cookies and candy. We were inspired by blueberry crumble

and peanut butter pies for our versions, incorporating signature flavors into our delicious concoctions.And for an impressive dessert, try our Frozen Cookies & Cream Cake, which is made with ice creamsandwiches. Topped with chocolate fudge and sea salt caramel chocolate sauces, this cool dessert isone the entire family will love.

Blueberry Crumble Flurry


Total Time: 1 hour 10 minutes

Makes: 8 flurries

cup Schnucks all-purpose flour

4 tablespoons cold Schnucks butter, cut intosmall pieces

cup plus 2 tablespoons packed Schnuckslight brown sugar, divided

1 teaspoon Schnucks groundcinnamon, divided

cup coarsely crushed ginger snaps(about 12 ginger snaps)

1 small lemon

1 tablespoon cornstarch

2 packages (6 ounces each) fresh blueberries(about 2 cups)

5 cups Schnucks Select vanilla ice cream

cup Schnucks vitamin D whole milk

1. Preheat oven to 350F. Line rimmed baking

pan with parchment paper or nonstick foil. In

medium bowl, with fingertips, mix flour, butter,

2 tablespoons brown sugar and teaspoon

cinnamon until combined. Add ginger snaps

and mix until well blended. Crumble ginger snap

mixture over prepared baking pan. Bake 15 to 17

minutes or until lightly browned around edges.

Cool in baking pan on wire rack 15 minutes, then

coarsely crumble. Makes about 1 cups.

2. Meanwhile, squeeze juice from lemon

into 1- to 2-quart saucepan. With fork, stir in

cornstarch, then remaining cup brown sugarand teaspoon cinnamon. Add blueberries and

heat to boiling over medium-high heat, stirring

occasionally. Boil 3 minutes or until sauce is

very thick and most blueberries burst, stirring

frequently. Transfer blueberry mixture to medium

bowl; refrigerate at least 30 minutes. Makes about

1 cups.

3. In blender, pure ice cream, milk and 1 cup

blueberry mixture until smooth; transfer mixtureto large bowl. Fold in 1 cup ginger snap mixture.

4.To serve, add about cup ice cream mixture

into each of eight 10-ounce glasses or dessert

bowls; top with about 1 tablespoons blueberry

mixture. Evenly divide remaining ice cream

mixture over blueberry mixture, then sprinkle

with remaining ginger snap mixture.




Peanut Butter &Banana Pie Flurry



Makes: 8 flurries

3 ripe bananas, sliced

1 cup Schnucks chunky peanut butter

cup Schnucks vitamin D whole milk

3 cup Schnucks honey

teaspoon Schnucks ground cinnamon

3 cups frozen vanilla yogurt orice cream, divided

1 cup coarsely crushed graham crackers(about 4 crackers)

cup thawed Schnucks frozenwhipped topping

cup Schnucks semi sweet chocolate chips

cup chopped Schnucks dry roasted peanuts

1. In blender, pure bananas, peanut butter, milk,

honey and cinnamon until smooth; transfer to

medium bowl.

2. In blender, in 2 batches, pure 1 cups frozen

yogurt and half of banana mixture (about 1

cups) until smooth, transferring yogurt-banana

mixture to large bowl between batches; fold in

graham crackers. Makes about 8 cups.

3.To serve, spoon about 1 cup yogurt-banana

mixture into each of eight 10-ounce glasses

or dessert bowls; top each with 1 tablespoon

whipped topping, 1 tablespoon chocolate chips

and 1 teaspoons peanuts.




Frozen Cookies & Cream Cake


Total Time: 15 minutes plus freezing

Serves: 20

3 containers (8 ounces each) Schnuckswhipped topping, thawed

2 (12-count) packages Schnucksice cream sandwiches

cup Culinaria chocolate fudgesauce, divided

cup Culinaria sea salt caramel chocolatesauce, divided

1. Spread 1 container whipped topping inbottom of 13 x 9-inch glass, ceramic or metal

baking dish. Unwrap 11 frozen ice cream

sandwiches; arrange sandwiches flat across

dish over whipped topping. You will need to

cut 1 or 2 sandwiches in half to cover. Spread

second container whipped topping evenly over

sandwiches.

2. In each of two microwave-safe small bowls,

add fudge and caramel chocolate sauces. Heatin microwave oven on high 10 to 15 seconds

or until sauces melt slightly; stir until smooth.

Drizzle cup of each sauce in zigzag pattern

over whipped topping. Unwrap remaining

13 sandwiches and arrange in dish, cutting to

fit. Spread remaining container whipped

topping over ice cream sandwiches. Drizzle

remaining cup of each sauce in zigzag pattern

on top of dessert. Place dessert in freezer. Freeze

1 hour or until sauces are firm. Cover dish with

plastic wrap and freeze at least 2 hours longer or

up to 3 days ahead.

3. Before serving, cut dessert lengthwise into

4 strips, then cut each strip crosswise into 5 pieces.




> Cooks WisdomFor easier slicing, dip knife into tall glass of very hot

water. Carefully wipe knife dry before slicing.

If desired, recipe can be cut in half to serve 10

in an 8 x 8-inch baking dish.

y


granita 101


22/32

granita 101

Visitschnuckscooks.comto watch ourvideo on how to make granita.Or, scan this Tag with your smart phone! To get the Tag Readervisithttp://gettag.mobi on your mobile phone browser.

1.

2.

3.

Light and flavorful, a fruity granita is just a few ingredientsaway. Our version takes watermelon, summers most refreshingfruit, and transforms it into an elegant dessert. Taking only afew minutes to prepare without an ice-cream maker or specialequipment, this easy recipe is a cool finish to any meal.

make granita

1.Remove the watermelon rind and cut into large chucks. Any tiny

white seeds remaining in the watermelon will not affect the granitas

flavor or texture.

2.After the watermelon has been pured in a blender or food processor

with the remaining ingredients, the watermelon mixture should have

a smooth texture. Pour the watermelon mixture into a 13 x 9-inch pan.

3.Once the watermelon mixture has been frozen solid, at least 4 hours,

use a sturdy fork to scrape the surface, working quickly. The results are

flaky ice shavings known as granita in Italian.

howto

Watermelon-Mint GranitaActive Time: 20 minutes

Total Time: 20 minutes plus freezing

Makes: about 8 cups

small seedless watermelon (about 5pounds), rind removed and watermeloncut into chunks (about 6 cups)

cup loosely packed fresh mint leaves

cup Schnucks granulated sugar

2 tablespoons fresh lime juice2 tablespoons grenadine

1.In blender or food processor with knife blade

attached, add half of watermelon and remaining

ingredients. Pure until blended. Add remaining

watermelon and pure until as smooth as possible.

2.Pour watermelon mixture into 13 x 9-inch

metal, glass or ceramic baking pan. Cover with

plastic wrap and freeze until mixture is solid,

about 4 hours, or up to 1 week ahead.

3. Before serving, working quickly, with sturdy

dinner fork, scrape surface of watermelon ice to

create ice shavings. If chunks become dislodged

from side of pan, press down on chunks with

tines of fork to crush. Serve right away, spooning

granita into chilled dessert dishes or wine goblets.

Eachecup: about 50 calories, 0 g total fat, 0 mg cholesterol,

4 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein

22

Yasso


23/32

Only 70 Calories

All Natural & Fat-Free

6g of Protein

rBST-Free Milk

Good Source of CalciumNo Corn Syrup

Kosher

FrozenGreekYogurtisaregisteredtrademarkofApolloFo

odGroup,LLC.

Yasso Frozen Greek Yogurt bars are thefirst of its kind. Crafted to provide consumerswith a healthy snack, Yasso bars are a wholesomesource of calcium and protein.

Each package includes four 3.5 FL OZ bars. Available inraspberry, blueberry, and strawberry flavors. Enjoy! teamyasso.com

yasso good.


24/32

hot diggity > dog days


25/32

gourmet grilled dogsWhile the name suggests otherwise, Coney dogs come from the Mitten State, not the Atlantic Oceanpeninsula in Brooklyn, New York. In fact, the iconic hot dogs were first made in Jackson, Michiganbefore they became wildly popular in Detroit around 1915. The original Coney dog features an all-beefhot dog topped with a beanless meat chili, diced onions and a strip of yellow mustard.

Weve taken these classics and created our own versions of dressed-up hot dogs. Each has a fun and

flavorful twist that is sure to bring some excitement to your next party.

Chorizo Coney Dogs



12 ounces Schnucks Select chorizo sausage,casings removed if necessary

2 large garlic cloves, finely chopped(about 2 teaspoons)

1 teaspoon Schnucks chili powder

teaspoon Schnucks dried oregano leaves

teaspoon Schnucks ground cumin


1 can (8 ounces) Schnucks tomato sauce

3 tablespoons water

8 hot dogs (from 1 to 2 packages)

1 (8-count) package Schnucks hot dog buns(12 ounces)

1.Prepare outdoor grill for direct grilling overmedium heat. Meanwhile, in 10-inch skillet, cook

sausage over medium-high heat 3 to 5 minutes

or until browned, breaking up sausage into

small pieces with side of spoon. Stir in garlic, chili

powder, oregano, cumin and pepper and cook

1 minute, stirring. Add tomato sauce and water;

reduce heat to low and cook 6 to 8 minutes

or until mixture thickens, stirring occasionally.

Makes about 1 cups.2.Meanwhile, place hot dogs on hot grill rack

and cook 8 to 12 minutes or until browned on

the outside and internal temperature reaches

165F, turning frequently.

3.To serve, place hot dogs in buns; top each with

scant cup chorizo mixture.




BLT Dogs



cup Schnucks mayonnaise

1 tablespoon Schnucks Dijon mustard

1 tablespoon Schnucks Italian dressing

2 large Roma tomatoes (about 4 ounceseach), seeded and chopped (about1 cups)

1 cups shredded iceberg lettuce


8 slices Schnucks fully cooked bacon

1 (8-count) package Schnucks hot dog buns(12 ounces)


medium heat. Meanwhile, in medium bowl, with

fork, stir mayonnaise, Dijon mustard and Italiandressing until well combined. Stir in tomatoes

and lettuce.

2.Place hot dogs on hot grill rack and cook

8 to 12 minutes or until browned on the

outside and internal temperature reaches 165F,

turning frequently.

3.Place bacon in single layer on large microwave-

safe plate; cover with paper towel and cook

45 seconds or until heated through. To serve, place

1 hot dog and 1 slice bacon in each bun; top each

hot dog with about cup tomato mixture.




Cubano Dogs




3 cup Schnucks yellow mustard

1 (8-count) package Schnucks hot dog buns

(12 ounces)8 slices Schnucks Swiss cheese

12 Schnucks kosher dill pickle sandwichslices, 4 cut crosswise in half

1 cup Schnucks hot or mild banana pepperrings, drained


medium heat. Place hot dogs on hot grill rack

and cook 8 to 12 minutes or until browned on

the outside and internal temperature reaches

165F, turning frequently.

2.Spread 2 teaspoons mustard on cut sides

of buns. Place 1 slice cheese inside each bun

then top with hot dog. In each bun, arrange

1 slices pickle and sprinkle with 6 to 8 banana

pepper rings.




beer pairing >Samuel Adams Boston Lager

This versatile beer has just enough hopsto cleanse your palate and the rightamount of malt to complement the hotdogs, sausage and delicious toppings inthese recipes.


alone > but never lonely


26/32

homemadecondimentsCondiments are often an afterthought for most meals, but these extra items add the flavorful touches thatcomplete a dish. Making your own relish is a great idea, especially to top off those grilled hot dogs. Ours ismade with grilled tomatillos, which lend a touch of smokiness and depth. Dont forget to watch our video forstep-by-step instructions on creating this tart and tangy condiment.

Ketchup, Americas favorite condiment, is used in endless ways. Try your hand at creating this popular companionfrom scratch with our recipe below. And since its homemade, you can adjust the seasonings as desired.

Grilled Tomatillo Relish

Active Time: 30 minutesTotal Time: 30 minutes plus chilling

Makes: about 2 cups

1 pounds fresh tomatillos

Schnucks nonstick cooking spray

2 limes

4 garlic cloves

3 green onions, cut into large pieces

cup packed fresh cilantro sprigs

4 teaspoons Schnucks extra virgin olive oil2 teaspoons Schnucks hot sauce

1 teaspoon salt


medium heat. Remove and discard outer husks

and stem from tomatillos. Rinse tomatillos well

to remove sticky surface. Cut each tomatillo in

half, then place in rimmed baking pan, cut side

up. Lightly spray tomatillos with nonstick

cooking spray.

2. Place tomatillos, cut side down, on hot grill

rack. Cook 5 to 7 minutes or until tomatillos

soften, begin to release their juices and appear

charred in spots, turning once halfway through

grilling. Transfer tomatillos to same rimmed

baking pan.

3. From limes, squeeze 3 tablespoons juice. In

food processor with knife blade attached, pulse

garlic and onions until coarsely chopped. Scrape

down side of food processor bowl. Add cilantro,

oil, hot sauce, salt, lime juice and tomatillos and

pulse until mixture is chopped but still slightly

chunky. Transfer relish to small serving bowl.

Cover and refrigerate at least 2 hours or up to

2 days in advance.

Each 2 tablespoons: about 21 calories, 1 g total fat



Homemade Ketchup

Active Time: 15 minutesTotal Time: 1 hour plus chilling

Makes: about 1 cups

1 teaspoons Schnucks olive oil

small yellow onion, chopped(about cup)

2 garlic cloves, minced

teaspoon dry ground mustard

teaspoon paprika

teaspoon salt teaspoon Schnucks chili powder

8 teaspoon ground black pepper

1 can (14.5 ounces) fire roasteddiced tomatoes

cup red wine or apple cider vinegar

2 tablespoons Schnucks brown sugar

2 tablespoons tomato paste

1. In 2- to 3-quart saucepan, heat oil over

medium heat. Add onion and cook 4 to 6minutes or until tender, stirring frequently.

Meanwhile, in cup, add garlic, ground mustard,

paprika, salt, chili powder and pepper; add

spices to onions and cook 1 minute, stirring. Add

tomatoes with their juice, vinegar, brown sugar

and tomato paste and heat to boiling. Reduce

heat to medium-low and simmer 40 to 45

minutes or until thick, stirring occasionally.

2.Transfer tomato mixture to blender with center

part of lid removed to allow steam to escape;

pure until smooth. Transfer ketchup to bowl;

cover and refrigerate at least 2 hours or up to 5

days before serving.

Each 2 tablespoons: about 30 calories, 1 g total fat



ht for most meals, but these extra items add the flavorful touches thatelish is a reat idea es eciall to to off those rilled hot do s. Ours is

26


27/32

Our family has been handcrafting gourmet Pasta Prima Ravioli since 1992.

Taste the difference of a family touch.

W W W . P A S T A P R I M A . C O M

. s

PASTA PRIMA WILD

MUSHROOM RAVIOLI IN A

MUSHROOM SHERRY CREAM SAUCE

1 8 oz package Pasta Prima Wild Mushroom Ravioli

2 tbsp unsalted butter

1 clove garlic, minced

1 cup brown mushrooms, sliced

lemon, zested and juiced

cup dry sherry

1 8 oz jar of your favorite alfredo sauce

1 tbsp fresh tarragon leaves, finely chopped

1 tbsp fresh parsley leaves, finely chopped

teaspoon salt

cup Parmesan and Herb Packet (included)

Cook the Pasta Prima Ravioli per instructionsand hold warm.

In a 12-inch saut pan over high heat, cook the butterand garlic for 30 seconds. Add in the mushrooms and cook for5 minutes or until soft. Add the lemon juice, zest, and sherryand cook for 1 minute.

Add the alfredo sauce. Bring to a boil, reduce to a simmerand cook until thickened, about 5 minutes. Add the freshtarragon and parsley and mix well.

Remove from heat and season with the salt andParmesan and Herb Packet.

Add in the cooked Ravioli and mix well.

Made only a few hours after milking, BelGioioso Fresh Mozzarella

complements a variety of foods with its unique texture and delicate

flavor. Traditionally, this cheese is served with sliced fresh tomatoes,

basil and olive oil. But dont stop th ere. It also enhances salads and

light meals. Melt it onto pizzas or add it to any sandwich for a creamy

wonderful flavor. The possibilities are virtually endless.

Discover the mouth-watering goodness of Fresh

Mozzarella. Discover BelGioioso.

Recipes and more at

belgioioso.com

Seepg.28forafreshCapreseSa

ladStac

ksreci

pe!

FAMILY RECIPES. FAMILIAR INGREDIENTS.


28/32

28

farmers freshest > diners delight


29/32

summer saladsFresh, simple and colorful, these summer salads are the perfect dishes when the sunis out and the weather is warm. But these arent just ordinary salads. Each featureslight and lively tastes that celebrate summers bounty. Theyre sure to please bothyour eyes and your palate. And if youre entertaining, simply double these recipes forcrowd-pleasing salads.

Caprese Salad Stacks



3 large tomatoes (about 8 ounces each)

2 balls (8 ounces each) BelGioioso freshmozzarella cheese

1 package (e ounce) fresh basil

cup balsamic vinegar

teaspoon salt, divided

teaspoon freshly ground blackpepper, divided

cup Schnucks extra virgin olive oil

1.Trim off thin slice from top and bottom of

tomatoes to make flat surface. Cut each tomato

into 4 slices. Cut each mozzarella ball into 4 slices.

From basil sprigs, remove 8 large leaves and pick

off top portion of 4 sprigs for garnish. Coarsely

chop remaining basil leaves. In small bowl, with

whisk, stir together vinegar and teaspoon

each salt and pepper. Slowly whisk in oil until

vinaigrette is emulsified.

2.To assemble salad stacks, on 2-foot-long sheet

waxed paper, arrange tomato and mozzarella

slices in single layer. Sprinkle with chopped basil

and remaining teaspoon each salt and pepper.

On each of 4 salad plates, starting with tomato,

alternately stack tomato and cheese slices with

1 basil leaf over each slice of mozzarella. Drizzle

2 tablespoons vinaigrette over stacks. Garnishwith basil tops.




Grilled Chicken & Fruit Salad



1 pounds Schnucks Natural boneless,skinless chicken breast halves


teaspoon salt

teaspoon ground black pepper cup sliced almonds (about 1 ounce)

small lemon

1 container (6 ounces) low-fat vanilla yogurt

cup Schnucks light sour cream

2 tablespoons Schnucks honey

12 ounces fresh strawberries, hulled and cutinto -inch pieces (about 2 cups)

1 cup drained fresh pineapple chunks, cutinto -inch pieces

2 tablespoons chopped fresh basil leaves1 package (5 ounces) spring mix salad greens


medium heat. Spray both sides of chicken with

nonstick cooking spray; sprinkle with salt and

pepper. Place chicken on hot grill rack. Cover and

cook 12 to 14 minutes or until chicken loses its

pink color throughout and reaches an internal

temperature of 165F, turning once halfway

through cooking; transfer to plate. When coolenough to handle, cut chicken into -inch pieces.

2. In small skillet, toast almonds over medium-

low heat 3 to 4 minutes or until golden brown,

stirring frequently. Transfer to plate to cool. From

lemon, squeeze 1 tablespoon juice into large

bowl. Stir in yogurt, sour cream and honey until

combined. Fold in chicken, almonds, strawberries,

pineapple and basil until combined. Makes about

7 cups.

3. To serve, divide salad greens between each

of 6 dinner plates; top greens with chicken salad

to serve.




> Cooks Wisdom

Chicken salad can be prepared through step 2 up to 1

day in advance, but fold in toasted almonds and basiljust before serving.

Fiesta Corn & Rice Salad



1 cups water

1 cup extra long grain white rice


6 ears fresh corn, husks and silks removed

1 cup Schnucks frozen green peas

2 limes

3 large garlic cloves, crushed with press cup Schnucks extra virgin olive oil

1 teaspoon Schnucks ground cumin

6 large radishes, coarsely chopped(about 1 cup)

cup chopped red onion

cup coarsely chopped fresh cilantro leaves

1. In 2-quart saucepan, combine water, rice and

teaspoon salt; heat to boiling over medium-

high heat. Reduce heat to low; cover and cook as

label directs. Fluff rice with fork.

2. Meanwhile, heat large covered saucepot of

water to boiling over high heat. Add corn and

cook 4 minutes. Add frozen peas and cook 1

minute longer. Drain corn and peas in colander.

When cool enough to handle, with sharp knife,

cut kernels from ears of corn.

3. From limes, squeeze3 cup juice into

large serving bowl. Add garlic, oil, cumin andremaining teaspoon salt and stir to combine.

Add corn, peas, rice, radishes, onion and cilantro

and toss until well combined. Makes about 8

cups. Serve immediately.




> Cooks Wisdom

If desired, prepare salad up to 4 hours in advance, but stir

in radishes and cilantro just before serving.



30/32

30

make sense > for your cents


31/32

Creamy Tomato Chicken Rotini



1 box (12 ounces) tri-color rotini pasta

1 package (1 pound) fresh ground chicken

or turkey1 jar (26 ounces) Culinaria tomato basil

pasta sauce

1 tablespoon red wine vinegar

teaspoon Schnucks crushed redpepper flakes

1 can (16 ounces) reduced sodium garbanzobeans (chick peas), rinsed and drained

1 cup Schnucks half-and-half

1 package (e ounce) fresh basil, leaves

thinly sliced cup Schnucks Select shredded

Parmigiano-Reggiano cheese, plusadditional for serving (optional)

1.Heat large covered saucepot of salted water

to boiling over high heat. Add pasta and cook as

label directs. Drain pasta, then return to saucepot.

2. Meanwhile, in nonstick 12-inch skillet, cook

chicken over medium-high heat 4 to 6 minutes

or until no longer pink, breaking up chicken withside of spoon. Stir in pasta sauce, vinegar and

red pepper flakes; cook until mixture simmers,

stirring occasionally. Reduce heat to medium-low

and simmer 5 minutes. Stir in garbanzo beans

and half-and-half. Cook 4 to 5 minutes or until

heated through, stirring occasionally. Stir in basil

and cheese. Makes about 5 cups sauce.

3. Into each of 6 pasta bowls, evenly divide pasta;

spoon sauce over pasta. Sprinkle with additionalcheese, if desired.




Grilled Tilapia Sandwich withLemon-Dill Spread



1 small lemon

cup light mayonnaise

2 tablespoons Schnucks Dijon mustard

2 teaspoons chopped fresh dill fronds

1 teaspoons Creole or Cajunseasoning, divided

4 tilapia fillets (about 1 pounds)


4 Schnucks Select deli buns

1 cup baby arugula or baby spinach leaves

2 medium Roma tomatoes, thinly sliced1.Prepare outdoor grill for direct grilling over

medium heat. Meanwhile, from lemon, grate

peel and squeeze juice into small bowl. Stir in

mayonnaise, mustard, dill and teaspoon Creole

seasoning until well combined; set aside.

2. Sprinkle both sides of tilapia with remaining

1 teaspoon Creole seasoning and spray with

nonstick cooking spray. Place tilapia on hot grill

rack and cook 6 to 8 minutes or until tilapia turnsopaque throughout and internal temperature

reaches 145F, turning once halfway through

cooking. Place buns, cut side down, on grill and

cook 1 minute or until toasted.

3. Spread about 2 tablespoons mayonnaise

mixture on cut sides of each bun. Fill buns with

tilapia, arugula and tomato slices to serve.




meals for a stealCreating satisfying dishes for your family doesnt have to break the bank, and in thisedition of Meals for a Steal, weve created two recipes that bring this message home.Our Creamy Tomato Chicken Rotini includes garbanzo beans for extra heartiness. For

a delicious sandwich off the grill, try our tilapia version. The lemon-dill spread is aflavorful complement to the flaky goodness of the fish fillets.



32/32

s chucks cooks summer 2012

Documents