schnuckscooks.

com

> a letter from the chairman

Editorial Team Kathy Gottsacker, Michael McGraw, Terese Nguyen, Joyce Reese, Rosanne Toroian, Karen Trombley

I am excited for you to see the newest issue of Schnucks Cooks magazine; reading through it is like taking 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 of Schnucks Cooks and that it 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!

Creative Director Jerey Scheiber Senior Designer Matt DeWilde Recipe Development Team Kathy Gottsacker, Chris Hessler, C.E.C., Rosanne Toroian, Karen Trombley, Michael Trombley, C.E.C. Food Styling Kathleen Sheridan Photographer Doug Schaible Wine Pairings Chris Wong, CSW Recipe Testing Noelle Lothamer, Rosanne Toroian, Karen Trombley, Priscilla Ward, Lori Yates, Ross Yedinak Nutritional Analysis Becky Trepasso, R.D. Prepress & Print Manager Wes Hartman Contributing Writers Eric Burkett, Terese Nguyen, Rose Tantraphol Editorial Support Stacey Alexander, Kelly Kraemer

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 may appear in this magazine. ViMax Publishing makes no representation as to the accuracy or ecacy 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 schnuckscooks.com
Scott C. Schnuck

to contact schnucks:

St. Louis metro area (314) 994-4400 Outside St. Louis metro area (800) 264-4400 E-mail to consumer@schnucks.com

16

> summer
4 5 6 8 Schnucks Cooks
Laredo Chicken Casserole and Napa Green Apple Slaw.

zoom in on zucchini
Zucchini Cakes with Yogurt Sauce.

express lane
Ravioli with Minted Pea Sauce and Veracruz Shrimp en Papillote.

5 @ 5:00: spinach
Asian Grilled Chicken Over Wilted Spinach, Spicy Beef & Spinach Stir-Fry, Microwave Bacon-Spinach Risotto, Spanish Frittata and Grilled Tortilla Pizzas.

13 yogurt royalty: a guide to greek and probiotic yogurts

Greek Feta Chicken.

14 rubs & marinades

Calypso Rub, Southwest Marinade and Teriyaki Marinade.

16 summer celebration
Southwest Marinated Flank Steak with Grilled Tomato Romesco, Poblano Guacamole, Grilled Corn & Arugula Pasta Salad with Scallion Pesto and Grilled Green Beans with Caramelized Shallots.

20

28

table of contents
20 frozen sweets
Blueberry Crumble Flurry, Peanut Butter & Banana Pie Flurry and Frozen Cookies & Cream Cake.

22 granita 101
Watermelon-Mint Granita.

24 gourmet grilled dogs

Chorizo Coney Dogs, BLT Dogs and Cubano Dogs.

24

26 homemade condiments
Grilled Tomatillo Relish and Homemade Ketchup.

28 summer salads
Caprese Salad Stacks, Grilled Chicken & Fruit Salad and Fiesta Corn & Rice Salad.

30 meals for a steal

Creamy Tomato Chicken Rotini and Grilled Tilapia Sandwich with Lemon-Dill Spread.

Schnucks Cooks > Summer 2012

Kathy Gottsacker, Director of Food Education and Culinary Arts; Rosanne Toroian, Food Editor and Information Specialist; Priscilla Ward, Test Kitchen 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 rich chocolate 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 as cream, 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 four guilt-free varieties of fat- and cholesterolfree 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 a scoop 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 1 1 1 1 1 1 package (8 ounces) Schnucks shredded sharp Cheddar cheese, divided Schnucks classic, herb or BBQ whole roasted chicken, skin removed and meat shredded can (15 ounces) Schnucks dark red kidney beans, rinsed and drained can (14.5 ounces) Schnucks Mexican style diced tomatoes, drained can (10 ounces) condensed cream of mushroom soup cup Schnucks frozen corn cup Schnucks frozen green peas cup Schnucks sour cream

Napa Green Apple Slaw

Active Time: 15 minutes Total Time: 15 minutes Serves: 6
1 1 1 1 e lime large Granny Smith apple, unpeeled, cored and coarsely chopped cup shredded carrots, coarsely chopped small head Napa cabbage, very thinly sliced (about 4 cups) cup coarsely chopped fresh cilantro leaves cup refrigerated slaw dressing teaspoon freshly ground black pepper

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 ber, 39 g protein

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), 10 mg cholesterol, 170 mg sodium, 22 g carbohydrate, 6 g ber, 1 g protein

Photography: Meoli Studio Food Styling: Ann Schulz

in season > zucchini

zoom in on zucchini
While varieties of squash have been grown and consumed since before 5000 B.C., the zucchini is a relatively new addition to the culinary scene. Developed by the Italians in the late 19th century, zucchini made its way into other European countries, including Great Britain and France, where its called courgette. Zucchini is actually the Italian plural form of zucchino, which is derived from zucca, the Italian word for squash. Italian immigrants brought the vegetable to America, commercially cultivating it in California during the 1920s. It is now the most common summer squash. With its soft esh and delicate skin, zucchini should be stored in a plastic bag in the refrigerator for no longer than ve days. While its best to look for smooth, shiny surfaces, zucchinis thin, tender skin scratches easily. These minor blemishes are common, but pass over zucchini with bruises or deep cuts and cracks. Available in-store yearround, ideally, zucchini should be six to eight inches long and can be steamed, sauted, grilled, fried or baked. Larger zucchini contain less moisture, making them 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 about 20 calories and contains B vitamins, vitamin C, magnesium, ber and protein.

Zucchini Cakes with Yogurt Sauce

Active Time: 35 minutes Total Time: 35 minutes Serves: 4
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 our teaspoon ground black pepper e cup crispy French fried onions 2 teaspoons Schnucks vegetable or olive oil

1. With largest holes of box grater, grate zucchini into strainer set over medium bowl. Toss zucchini with 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, our and pepper and stir until well 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), 57 mg cholesterol, 715 mg sodium, 21 g carbohydrate, 2 g ber, 6 g protein

Schnucks Cooks > Summer 2012

little time > big impression

express lane
Fast and delicious weeknight meals are not only possible, theyre easy with the right timesaving tricks and tips. Prepared products, like frozen ravioli and fully cooked bacon, help save time and eort, and can be easily dressed up with a handful of delicious ingredients 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 translate to in parchment, which is how our Veracruz shrimp is prepared. Be sure to check out our instructional video for step-by-step directions on how to create parchment packets.

Ravioli with Minted Pea Sauce

Active Time: 25 minutes Total Time: 25 minutes Serves: 4
1 1 2 3 2 3 6 package (20 ounces) frozen cheese ravioli small lemon cups Schnucks frozen green peas, thawed cup chicken or vegetable broth or water tablespoons Schnucks extra virgin olive oil tablespoons coarsely chopped fresh mint leaves, plus additional sprigs for garnish (optional) teaspoon salt teaspoon ground black pepper cup julienne cut sun-dried tomatoes with Italian herbs in oil, drained and coarsely chopped cup drained and chopped roasted red peppers slices Schnucks fully cooked bacon, cut crosswise into -inch pieces cup Schnucks nely shredded Parmesan cheese

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), 61 mg cholesterol, 973 mg sodium, 59 g carbohydrate, 7 g ber, 24 g protein

Veracruz Shrimp en Papillote

Active Time: 20 minutes Total Time: 35 minutes Serves: 4
1 3 cup basmati or extra long grain white rice 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 pickled jalapeo chile peppers 2 tablespoons rinsed and drained capers 1 pounds raw 36-40 count peeled and deveined shrimp, thawed if necessary 4 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 rmly 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 pu while they bake. With kitchen shears, cut an X in top of each packet 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.
Each serving: about 375 calories, 10 g total fat (1 g saturated), 183 mg cholesterol, 615 mg sodium, 39 g carbohydrate, 1 g ber, 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 doublethick 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.

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.

Visit schnuckscooks.com to watch our how-to videos!

Schnucks Cooks > Summer 2012

greens > for your health

5 @ 5:00: spinach
Weve all heard about the many health benets of spinach, but you may not realize just how simple 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 ve recipes that span an array of cuisines, tastes and textures, this edition of 5 @ 5:00 showcases the versatility and convenience of spinach. Our Grilled Tortilla Pizzas feature crunchy, fresh spinach on top of crispy tortillas, while our creamy Microwave Bacon-Spinach Risotto 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 Over Wilted Spinach

Active Time: 30 minutes Total Time: 40 minutes Serves: 4
2 1 1 medium garlic cloves, nely chopped cup less-sodium soy sauce tablespoon Schnucks honey pound Schnucks Natural thin sliced boneless, skinless chicken breast llets (6 llets) 1 tablespoon white sesame seeds 1 small lemon 1 tablespoon pure sesame oil 1 tablespoon grated peeled fresh ginger or refrigerated Gourmet Garden ginger spice blend 1 package (5 ounces) sliced shiitake 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 color throughout and internal temperature reaches 165F, turning once halfway through cooking. Transfer chicken to cutting board; cover loosely with foil to keep warm.

Each serving: about 201 calories, 6 g total fat (1 g saturated), 52 mg cholesterol, 616 mg sodium, 13 g carbohydrate, 3 g ber, 24 g protein

Each serving: about 760 calories, 19 g total fat (4 g saturated), 85 mg cholesterol, 1290 mg sodium, 103 g carbohydrate, 10 g ber, 46 g protein

Spicy Beef & Spinach Stir-Fry

Active Time: 15 minutes Total Time: 20 minutes Serves: 4
2 e 3 2 2 1 2 1 1 1 4 bags boil-in-bag whole grain brown rice cup hoisin sauce tablespoons less-sodium soy sauce tablespoons refrigerated Gourmet Garden chili pepper spice blend tablespoons water teaspoon cornstarch tablespoons Schnucks canola oil pound Certied Angus Beef ank steak, thinly sliced and each slice cut crosswise into 2-inch pieces package (9 to 10 ounces) fresh spinach can (8 ounces) sliced water chestnuts, drained green onions, coarsely chopped (about 3 cup)

1. Prepare rice as label directs. 2. Meanwhile, in small bowl, mix hoisin sauce, soy sauce, chili spice blend, water and cornstarch. In nonstick 12-inch skillet, heat oil over mediumhigh heat. Add steak and cook 2 to 3 minutes or

wine pairing > Chateau Ste. Michelle Riesling

Riesling is a classic pairing for Asian foods. Chateau Ste. Michelle produces a pleasantly fruity Riesling that complements ginger and nicely contrasts rich, salty soy avors. Schnucks Cooks > Summer 2012

Photo: Studio C Food Stylist: Ann Schulz Set Stylist: Becky McFarland

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 dinner plates; top with chicken and sprinkle with sesame seeds to serve.

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.

Microwave BaconSpinach Risotto

Active Time: 15 minutes Total Time: 35 minutes Serves: 4
5 4 2 2 1 2 1 cups less-sodium chicken broth slices Schnucks hardwood smoked bacon small shallots (2 ounces), chopped (3 cup) cups Arborio rice teaspoon salt teaspoon coarsely ground black pepper package (5 to 6 ounces) baby spinach medium Roma tomatoes (about 3 ounces each), chopped (about 1 cup) cup Schnucks nely shredded Parmesan cheese (4 ounces)

1. In covered 2- to 3-quart saucepan, heat broth to 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 hot broth. 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 rm. 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), 20 mg cholesterol, 1679 mg sodium, 83 g carbohydrate, 2 g ber, 22 g protein

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 to wilt 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.
Each serving: about 434 calories, 31 g total fat (11 g saturated), 358 mg cholesterol, 814 mg sodium, 19 g carbohydrate, 4 g ber, 18 g protein

4 1

cup very thinly sliced red onion cup julienne cut sun-dried tomatoes with Italian herbs in oil (8-inch) medium soft taco our tortillas container (10 ounces) roasted pine nut or sun-dried tomato hummus, stirred to combine cup Schnucks Select feta cheese crumbles (about 2 ounces)

Spanish Frittata
Active Time: 30 minutes Total Time: 55 minutes Serves: 8
1 package (16 ounces) Schnucks medium pork sausage 1 package (20 ounces) refrigerated shredded hash browns 1 package (5 to 6 ounces) baby spinach 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

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.
Each serving: about 559 calories, 39 g total fat (7 g saturated), 17 mg cholesterol, 1204 mg sodium, 43 g carbohydrate, 6 g ber, 14 g protein

Grilled Tortilla Pizzas

Active Time: 15 minutes Total Time: 15 minutes Serves: 4
1 1 package (5 to 6 ounces) baby spinach can (2.25 ounces) sliced kalamata olives, drained

10

sweet indulgence
Treat yourself to our ultra-premium, creamy Culinaria Ice Cream! We custom churn it with 16% butterfat. Youll find all of your favorites, plus delicious new flavors like Peanut Butter Cup, Crme Brle and Strawberry. For the most decadent of sundaes, top your ice cream with Culinaria Dessert Sauces. Whether you choose Chocolate Fudge with a hint of coffee or Sea Salt Caramel Chocolate, they both add a depth of flavor thats unforgettable!

yogurt royalty: a guide to greek and probiotic yogurts

Yogurt is one of the healthiest foods for your body. It has been around for thousands of years. In fact, Cleopatra took pure yogurt baths as part of her health and beauty regimen. Today, it is one of the most popular foods thanks to its nutritional benets, delicious taste and wide availability. Yogurt naturally contains healthy bacteria which our bodies need to properly break down foods and keep our digestive system healthy. In addition, yogurt helps to protect the body against harmful bacteria, build stronger bones, boost immunity and reduce blood pressure. Greek yogurt is yogurt that has been strained. This process results in a thicker, richer consistency containing nearly twice as much protein with less sugar and sodium than regular yogurt. It also contains bone-strengthening calcium and healthy bacteria. Most Greek yogurts are available in full-fat, low-fat and fatfree varieties. The rich texture and taste of Greek yogurt make it a great addition in baking and cooking. It can be used in place of sour cream or mayonnaise, and it can be easily transformed into a decadent dessert by swirling in honey and a handful of walnuts and cranberries. Plus, since it has less lactose than regular yogurt, it is easier to digest making it a possible option for those who are sensitive to lactose. Probiotic yogurt has additional benecial bacteria such as the live Bidobacterium bacteria, also known as Bidus, which promotes proper digestion. Friendly strains of bacteria have been formulated that help aid in digestion, vitamin absorption, boost the immune system and protect against disease-causing microorganisms. When you buy yogurt, look for the words live cultures or the Live & Active Cultures seal on the label. Dont be alarmed by these terms. The cultures ferment pasteurized milk into yogurt, providing its tangy avor and creamy texture. If you are monitoring your sugar intake, opt for a plain version and sweeten it naturally with fresh fruit or spices like vanilla, cinnamon or nutmeg. However you choose to spoon it, yogurt is a smart addition to a healthy diet.

Greek Feta Chicken

Active Time: 10 minutes Total Time: 50 minutes Serves: 4
2 1 1 4 3 1 1 large garlic cloves, crushed with press cup low-fat Greek style plain yogurt teaspoon Schnucks dried oregano leaves teaspoon freshly ground black pepper Schnucks Natural boneless, skinless chicken breast halves (about 1 pounds) cup Schnucks Select feta cheese crumbles tablespoon chopped fresh Italian at-leaf parsley leaves small lemon, cut into wedges

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.
Each serving: about 228 calories, 5 g total fat (3 g saturated), 105 mg cholesterol, 251 mg sodium, 3 g carbohydrate, 1 g ber, 41 g protein

1. 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.

Schnucks Cooks > Summer 2012

13

Photo: Meoli Studio Food Styling: Mary Sutkus

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 chicken over, then brush with some reserved marinade. Discard any unused marinade.

rubs & marinades

Rubs are a mixture of herbs, spices and seasonings applied liberally to the surface of meat, sh, poultry and seafood before grilling or roasting to enhance and complement avors. They help form a desirable crust on the outside, and can also be applied under the skin of chicken or turkey for additional avor. There are no rules as far as what goes into a rub. Its just a matter of personal preference, so experiment with countless avor combinations. A dry rub is a mixture of dried herbs and spices, often including salt and sugar, that is best used when cooking at higher temperatures. Dry rubs adhere to the natural moisture on the surface of foods. A wet rub is a mixture of dried and/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 cooked foods such as ribs, pork chops and bone-in chicken. Marinades are typically a mixture of three components: an acidic liquid, such as fruit juice, vinegar or wine, oil and herbs and/or spices. The acid helps tenderize the meat, allowing the avors of the marinade to be absorbed. Due to the acidic nature of most marinades, foods should be marinated in a nonreactive glass, ceramic or stainless steel container; aluminum can leech a metallic taste into foods. The purpose of the oil is to help seal avors into foods while keeping them moist. Time
Up to 15 minutes 15 to 30 minutes 30 to 90 minutes 1 to 12 hours

Marinating time is dependent on the strength of the marinade and the food being marinated. Strongly-avored ingredients, such as soy sauce, spicy chiles or liquor, can overwhelm the taste of foods if marinated too long. Highly acidic marinades can actually begin to cook some meats and seafood, breaking down its bers and altering the texture. If the marinating period for meat, poultry or seafood is one hour or less, the food can remain at room temperature. For more than an hour, cover tightly with plastic wrap and refrigerate. These rub or marinade recipes can be used for up to 3 pounds of meat or seafood.

Southwest Marinade
Active Time: 10 minutes Total Time: 10 minutes Makes: about 1 cups
1 5 lime large garlic cloves, nely 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 (1 g saturated), 0 mg cholesterol, 80 mg sodium, 1 g carbohydrate, 1 g ber, 1 g protein

Calypso Rub
Active Time: 5 minutes Total Time: 5 minutes Makes: about 3 cup
1 1 1 1 1 2 2 1 tablespoon ground coriander tablespoon kosher salt tablespoon paprika tablespoon Schnucks brown sugar tablespoon Schnucks ground cumin teaspoons coarsely ground black pepper teaspoons dried thyme teaspoon Schnucks garlic powder teaspoon ground allspice

Teriyaki Marinade
Active Time: 5 minutes Total Time: 5 minutes Makes: about 1 cup
2 2 2 cup less-sodium soy sauce cup packed Schnucks brown sugar, preferably dark brown sugar tablespoons refrigerated Gourmet Garden garlic blend tablespoons refrigerated Gourmet Garden ginger spice blend tablespoons Schnucks vegetable or canola oil

In small bowl, combine all ingredients. If not using right away, store in zip-tight plastic bag up to 3 months.
Each 2 tablespoon: about 11 calories, 1 g total fat (0 g saturated), 0 mg cholesterol, 515 mg sodium, 2 g carbohydrate, 1 g ber, 1 g protein

Rubs
smaller foods such as shellsh, vegetables and cubed meats chicken breasts, sh llets, pork tenderloin, steaks and chops thicker cuts of boneless or bone-in meats such as roasts and whole chicken large, less tender cuts of meat, whole turkey, pork shoulder and ham

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 (1 g saturated), 0 mg cholesterol, 375 mg sodium, 8 g carbohydrate, 1 g ber, 1 g protein

Time
Up to 30 minutes 1 to 3 hours 2 to 6 hours 6 to 12 hours

Marinades
smaller foods such as shellsh, sh llets and cubed meats chicken breasts, pork tenderloin, steaks, chops and vegetables thicker cuts of boneless or bone-in meats such as roasts and whole chicken large, less tender cuts of meat, whole turkey, pork shoulder and ham

14

There are many brands of beef, but only one Angus brand exceeds expectations. The Certied 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.

summer celebration
Make a splash this summer with these patio-friendly recipes that feature fresh tastes straight o the grill. Each of our recipes highlights avors that are perfect for outdoor entertaining. Tender Certied Angus Beef ank steak is topped with a zesty grilled tomato romesco sauce in this menus main attraction. Grilled poblano peppers give our guacamole a kick of spice. For a smooth and creamy guacamole, choose avocados that yield to 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 tips in our Cooks Wisdom, these dishes are a surere hit for your summer celebration!

16

open air > grate greats

Southwest Marinated Flank Steak with Grilled Tomato Romesco

Active Time: 35 minutes Total Time: 35 minutes plus marinating Serves: 8
3 5 Southwest Marinade (see page 14) pounds Certied Angus Beef ank steaks medium Roma tomatoes (about 1 pound), each cut lengthwise in half Schnucks nonstick cooking spray 1 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 teaspoon ground black pepper 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. 2. Prepare outdoor grill for direct grilling over 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 and refrigerate 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 reaches 135F, 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.
Each serving: about 343 calories, 22 g total fat (7 g saturated), 65 mg cholesterol, 481 mg sodium, 11 g carbohydrate, 3 g ber, 27 g protein > Cooks Wisdom For better avor 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 for a refreshing beer. The citrusy and zingy Sierra Nevada Pale Ale will tantalize your taste buds welcoming each and every scrumptious bite!

Schnucks Cooks > Summer 2012

17

Poblano Guacamole
Active Time: 35 minutes Total Time: 35 minutes 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 oil 1 teaspoons salt teaspoon Schnucks ground cumin 1. Prepare outdoor grill for direct grilling over 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, turning occasionally 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), 0 mg cholesterol, 275 mg sodium, 6 g carbohydrate, 3 g ber, 1 g protein > 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

open air > grate greats Grilled Corn & Arugula Pasta Salad with Scallion Pesto
Active Time: 40 minutes Total Time: 40 minutes Serves: 10
(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 into large pieces (about 1 cups) cup Schnucks nely shredded Parmesan cheese (about 2 ounces) teaspoon salt teaspoon ground black pepper cup Schnucks extra virgin olive oil 1 medium English cucumber, cut lengthwise into quarters, then crosswise into -inch pieces (about 2 cups) (5-ounce) package baby arugula (about 3 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 mediumlow 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 nely chopped, occasionally scraping side of bowl with rubber spatula. With processor running, slowly pour oil through feed tube and blend until pesto is thick and emulsied. 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.
Each serving: about 258 calories, 15 g total fat (3 g saturated), 3 mg cholesterol, 184 mg sodium, 26 g carbohydrate, 2 g ber, 7 g protein > 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 with Caramelized Shallots

Active Time: 35 minutes Total Time: 35 minutes Serves: 8
1 tablespoons Schnucks unsalted butter 12 ounces shallots, peeled and thinly sliced (about 2 cups) 1 teaspoons salt, divided 4 packages (8 ounces each) fresh haricots verts French beans or 2 pounds fresh green 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, 3 g ber, 3 g protein > Cooks Wisdom Prepare shallots as directed in step 1 up to 3 days in advance. Reheat before serving in step 3.

Schnucks Cooks > Summer 2012

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20

frozen sweets

warm days > cool desserts

Dont worry! Flurries arent in the weather forecast this summer, but the tasty treats of the same name are sure to cool down any hot summer day. Flurries start with a base of vanilla avored ice cream or frozen yogurt that is blended with combinations of cookies and candy. We were inspired by blueberry crumble and peanut butter pies for our versions, incorporating signature avors into our delicious concoctions. And for an impressive dessert, try our Frozen Cookies & Cream Cake, which is made with ice cream sandwiches. Topped with chocolate fudge and sea salt caramel chocolate sauces, this cool dessert is one the entire family will love.

Blueberry Crumble Flurry

Active Time: 40 minutes Total Time: 1 hour 10 minutes Makes: 8 urries
4 1 1 1 2 5 cup Schnucks all-purpose our tablespoons cold Schnucks butter, cut into small pieces cup plus 2 tablespoons packed Schnucks light brown sugar, divided teaspoon Schnucks ground cinnamon, divided cup coarsely crushed ginger snaps (about 12 ginger snaps) small lemon tablespoon cornstarch packages (6 ounces each) fresh blueberries (about 2 cups) cups Schnucks Select vanilla ice cream cup Schnucks vitamin D whole milk

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.
Each serving: about 378 calories, 17 g total fat (10 g saturated), 54 mg cholesterol, 210 mg sodium, 55 g carbohydrate, 2 g ber, 5 g protein

Frozen Cookies & Cream Cake

Active Time: 15 minutes Total Time: 15 minutes plus freezing Serves: 20
3 2 containers (8 ounces each) Schnucks whipped topping, thawed (12-count) packages Schnucks ice cream sandwiches cup Culinaria chocolate fudge sauce, divided cup Culinaria sea salt caramel chocolate sauce, divided

Peanut Butter & Banana Pie Flurry

Active Time: 20 minutes Total Time: 20 minutes Makes: 8 urries
3 1 3 3 1 ripe bananas, sliced cup Schnucks chunky peanut butter cup Schnucks vitamin D whole milk cup Schnucks honey teaspoon Schnucks ground cinnamon cups frozen vanilla yogurt or ice cream, divided cup coarsely crushed graham crackers (about 4 crackers) cup thawed Schnucks frozen whipped topping cup Schnucks semi sweet chocolate chips cup chopped Schnucks dry roasted peanuts

1. Preheat oven to 350F. Line rimmed baking pan with parchment paper or nonstick foil. In medium bowl, with ngertips, mix our, 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 sugar and 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 mixture to large bowl. Fold in 1 cup ginger snap mixture.

1. Spread 1 container whipped topping in bottom of 13 x 9-inch glass, ceramic or metal baking dish. Unwrap 11 frozen ice cream sandwiches; arrange sandwiches at 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. Heat in 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 t. 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 rm. 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.
Each serving: about 290 calories, 19 g total fat (13 g saturated), 26 mg cholesterol, 205 mg sodium, 46 g carbohydrate, 0 g ber, 4 g protein > Cooks Wisdom For 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.

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.
Each serving: about 506 calories, 28 g total fat (9 g saturated), 3 mg cholesterol, 315 mg sodium, 60 g carbohydrate, 5 g ber, 13 g protein

Schnucks Cooks > Summer 2012

21

1.

granita 101
make granita

how to

2.

Light and avorful, a fruity granita is just a few ingredients away. Our version takes watermelon, summers most refreshing fruit, and transforms it into an elegant dessert. Taking only a few minutes to prepare without an ice-cream maker or special equipment, this easy recipe is a cool nish to any meal.

1. 2.

Remove the watermelon rind and cut into large chucks. Any tiny white seeds remaining in the watermelon will not aect the granitas avor or texture.

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.

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 aky ice shavings known as granita in Italian.

Visit schnuckscooks.com to watch our video on how to make granita. Or, scan this Tag with your smart phone! To get the Tag Reader visit http://gettag.mobi on your mobile phone browser.

Watermelon-Mint Granita
Active Time: 20 minutes Total Time: 20 minutes plus freezing Makes: about 8 cups
2 2 small seedless watermelon (about 5 pounds), rind removed and watermelon cut into chunks (about 6 cups) cup loosely packed fresh mint leaves cup Schnucks granulated sugar tablespoons fresh lime juice tablespoons grenadine

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.
Each e cup: about 50 calories, 0 g total fat, 0 mg cholesterol, 4 mg sodium, 12 g carbohydrate, 1 g ber, 1 g protein

22

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.

Yasso Frozen Greek Yogurt is a registered trademark of Apollo Food Group, LLC.

yasso good.
Only 70 Calories All Natural & Fat-Free 6g of Protein rBST-Free Milk Good Source of Calcium No Corn Syrup Kosher

Yasso Frozen Greek Yogurt bars are the first of its kind. Crafted to provide consumers with a healthy snack, Yasso bars are a wholesome source of calcium and protein. Each package includes four 3.5 FL OZ bars. Available in raspberry, blueberry, and strawberry flavors. Enjoy!

teamyasso.com

24

hot diggity > dog days

gourmet grilled dogs

While the name suggests otherwise, Coney dogs come from the Mitten State, not the Atlantic Ocean peninsula in Brooklyn, New York. In fact, the iconic hot dogs were rst made in Jackson, Michigan before they became wildly popular in Detroit around 1915. The original Coney dog features an all-beef hot 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 avorful twist that is sure to bring some excitement to your next party.

Chorizo Coney Dogs

Active Time: 25 minutes Total Time: 30 minutes Serves: 8
12 ounces Schnucks Select chorizo sausage, casings removed if necessary 2 large garlic cloves, nely chopped (about 2 teaspoons) 1 teaspoon Schnucks chili powder teaspoon Schnucks dried oregano leaves teaspoon Schnucks ground cumin teaspoon ground black pepper 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 over medium 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.
Each serving: about 462 calories, 31 g total fat (11 g saturated), 57 mg cholesterol, 1448 mg sodium, 26 g carbohydrate, 2 g ber, 18 g protein

BLT Dogs
Active Time: 15 minutes Total Time: 20 minutes Serves: 8
1 1 2 cup Schnucks mayonnaise tablespoon Schnucks Dijon mustard tablespoon Schnucks Italian dressing large Roma tomatoes (about 4 ounces each), seeded and chopped (about 1 cups) 1 cups shredded iceberg lettuce 8 hot dogs (from 1 to 2 packages) 8 slices Schnucks fully cooked bacon 1 (8-count) package Schnucks hot dog buns (12 ounces) 1. Prepare outdoor grill for direct grilling over medium heat. Meanwhile, in medium bowl, with fork, stir mayonnaise, Dijon mustard and Italian dressing 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 microwavesafe 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.
Each serving: about 493 calories, 37 g total fat (10 g saturated), 41 mg cholesterol, 1096 mg sodium, 25 g carbohydrate, 2 g ber, 12 g protein

Cubano Dogs
Active Time: 15 minutes Total Time: 20 minutes Serves: 8
8 3 1 hot dogs (from 1 to 2 packages) cup Schnucks yellow mustard (8-count) package Schnucks hot dog buns (12 ounces) 8 slices Schnucks Swiss cheese 12 Schnucks kosher dill pickle sandwich slices, 4 cut crosswise in half 1 cup Schnucks hot or mild banana pepper rings, drained 1. Prepare outdoor grill for direct grilling over 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.
Each serving: about 423 calories, 27 g total fat (11 g saturated), 54 mg cholesterol, 1588 mg sodium, 27 g carbohydrate, 1 g ber, 19 g protein

beer pairing > Samuel Adams Boston Lager

This versatile beer has just enough hops to cleanse your palate and the right amount of malt to complement the hot dogs, sausage and delicious toppings in these recipes.

Schnucks Cooks > Summer 2012

25

alone > but never lonely

homemade condiments
Condiments are often an afterthought ght for most meals, but these extra items add the avorful touches that complete a dish. Making your own relish is a great idea, especially to top o those grilled hot dogs. Ours is made with grilled tomatillos, which lend a touch of smokiness and depth. Dont forget to watch our video for step-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 companion from scratch with our recipe below. And since its homemade, you can adjust the seasonings as desired.

Grilled Tomatillo Relish

Active Time: 30 minutes Total 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 oil 2 teaspoons Schnucks hot sauce 1 teaspoon salt 1. Prepare outdoor grill for direct grilling over 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 (1 g saturated), 0 mg cholesterol, 120 mg sodium, 3 g carbohydrate, 1 g ber, 1 g protein

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 (1 g saturated), 0 mg cholesterol, 190 mg sodium, 6 g carbohydrate, 1 g ber, 1 g protein

Homemade Ketchup
Active Time: 15 minutes Total 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) re roasted diced 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 6 minutes or until tender, stirring frequently. Meanwhile, in cup, add garlic, ground mustard,

26

FAMILY RE C I P E S. FA MILIA R ING REDI E NTS.

rec acks t S d ala rese S h Cap s e r f a 8 for See pg. 2

ipe!

PASTA PRIMA WILD MUSHROOM RAVIOLI IN A MUSHROOM SHERRY CREAM SAUCE

1 2 1 1 1 1 1 8 oz package Pasta Prima Wild Mushroom Ravioli tbsp unsalted butter clove garlic, minced cup brown mushrooms, sliced lemon, zested and juiced cup dry sherry 8 oz jar of your favorite alfredo sauce tbsp fresh tarragon leaves, finely chopped tbsp fresh parsley leaves, finely chopped teaspoon salt cup Parmesan and Herb Packet (included)

Made only a few hours after milking, BelGioioso Fresh Mozzarella complements a variety of foods with its unique texture and delicate avor. Traditionally, this cheese is served with sliced fresh tomatoes, basil and olive oil. But dont stop there. It also enhances salads and light meals. Melt it onto pizzas or add it to any sandwich for a creamy wonderful avor. The possibilities are virtually endless.

Discover the mouth-watering goodness of Fresh Mozzarella. Discover BelGioioso.

Recipes and more at

belgioioso.com

Cook the Pasta Prima Ravioli per instructions and hold warm. In a 12-inch saut pan over high heat, cook the butter and garlic for 30 seconds. Add in the mushrooms and cook for 5 minutes or until soft. Add the lemon juice, zest, and sherry and cook for 1 minute. Add the alfredo sauce. Bring to a boil, reduce to a simmer and cook until thickened, about 5 minutes. Add the fresh tarragon and parsley and mix well. Remove from heat and season with the salt and Parmesan and Herb Packet. Add in the cooked Ravioli and mix well.

Our family has been handcrafting gourmet Pasta Prima Ravioli since 1992. Taste the dierence of a family touch.
W W W . P A S T A P R I M A . C O M
f a c e b o o k . c o m / p a s t a p r i m a f o o d s

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farmers freshest > diners delight

summer salads
Fresh, simple and colorful, these summer salads are the perfect dishes when the sun is out and the weather is warm. But these arent just ordinary salads. Each features light and lively tastes that celebrate summers bounty. Theyre sure to please both your eyes and your palate. And if youre entertaining, simply double these recipes for crowd-pleasing salads.

Caprese Salad Stacks

Active Time: 20 minutes Total Time: 20 minutes Serves: 4
3 2 1 large tomatoes (about 8 ounces each) balls (8 ounces each) BelGioioso fresh mozzarella cheese package (e ounce) fresh basil cup balsamic vinegar teaspoon salt, divided teaspoon freshly ground black pepper, divided cup Schnucks extra virgin olive oil

1 2 12 1 2 1

teaspoon salt teaspoon ground black pepper cup sliced almonds (about 1 ounce) small lemon container (6 ounces) low-fat vanilla yogurt cup Schnucks light sour cream tablespoons Schnucks honey ounces fresh strawberries, hulled and cut into -inch pieces (about 2 cups) cup drained fresh pineapple chunks, cut into -inch pieces tablespoons chopped fresh basil leaves package (5 ounces) spring mix salad greens

Fiesta Corn & Rice Salad

Active Time: 35 minutes Total Time: 35 minutes Serves: 12
1 1 1 6 1 2 3 1 6 cups water cup extra long grain white rice teaspoons salt, divided ears fresh corn, husks and silks removed cup Schnucks frozen green peas limes large garlic cloves, crushed with press cup Schnucks extra virgin olive oil teaspoon Schnucks ground cumin large radishes, coarsely chopped (about 1 cup) cup chopped red onion cup coarsely chopped fresh cilantro leaves

1. Trim o thin slice from top and bottom of tomatoes to make at surface. Cut each tomato into 4 slices. Cut each mozzarella ball into 4 slices. From basil sprigs, remove 8 large leaves and pick o 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 emulsied. 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. Garnish with basil tops.
Each serving: about 476 calories, 38 g total fat (18 g saturated), 88 mg cholesterol, 574 mg sodium, 9 g carbohydrate, 2 g ber, 21 g protein

1. Prepare outdoor grill for direct grilling over 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 cool enough to handle, cut chicken into -inch pieces. 2. In small skillet, toast almonds over mediumlow 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.
Each serving: about 211 calories, 6 g total fat (1 g saturated), 49 mg cholesterol, 185 mg sodium, 20 g carbohydrate, 2 g ber, 21 g protein > Cooks Wisdom Chicken salad can be prepared through step 2 up to 1 day in advance, but fold in toasted almonds and basil just before serving.

1. In 2-quart saucepan, combine water, rice and teaspoon salt; heat to boiling over mediumhigh heat. Reduce heat to low; cover and cook as label directs. Flu 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, squeeze 3 cup juice into large serving bowl. Add garlic, oil, cumin and remaining 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.
Each serving: about 161 calories, 5 g total fat (1 g saturated), 0 mg cholesterol, 244 mg sodium, 26 g carbohydrate, 2 g ber, 4 g protein > Cooks Wisdom If desired, prepare salad up to 4 hours in advance, but stir in radishes and cilantro just before serving.

Grilled Chicken & Fruit Salad

Active Time: 30 minutes Total Time: 30 minutes Serves: 6
1 pounds Schnucks Natural boneless, skinless chicken breast halves Schnucks nonstick cooking spray

Schnucks Cooks > Summer 2012

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30

make sense > for your cents

meals for a steal

Creating satisfying dishes for your family doesnt have to break the bank, and in this edition 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 o the grill, try our tilapia version. The lemon-dill spread is a avorful complement to the aky goodness of the sh llets.

Creamy Tomato Chicken Rotini

Active Time: 25 minutes Total Time: 35 minutes Serves: 6
1 1 1 1 1 1 1 box (12 ounces) tri-color rotini pasta package (1 pound) fresh ground chicken or turkey jar (26 ounces) Culinaria tomato basil pasta sauce tablespoon red wine vinegar teaspoon Schnucks crushed red pepper akes can (16 ounces) reduced sodium garbanzo beans (chick peas), rinsed and drained cup Schnucks half-and-half package (e ounce) fresh basil, leaves thinly sliced cup Schnucks Select shredded Parmigiano-Reggiano cheese, plus additional for serving (optional)

Grilled Tilapia Sandwich with Lemon-Dill Spread

Active Time: 15 minutes Total Time: 25 minutes Serves: 4
1 2 2 1 4 4 1 2 small lemon cup light mayonnaise tablespoons Schnucks Dijon mustard teaspoons chopped fresh dill fronds teaspoons Creole or Cajun seasoning, divided tilapia llets (about 1 pounds) Schnucks nonstick cooking spray Schnucks Select deli buns cup baby arugula or baby spinach leaves medium Roma tomatoes, thinly sliced

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 with side of spoon. Stir in pasta sauce, vinegar and red pepper akes; 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 additional cheese, if desired.
Each serving: about 608 calories, 21 g total fat (7 g saturated), 91 mg cholesterol, 793 mg sodium, 71 g carbohydrate, 7 g ber, 39 g protein

1. 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 turns opaque 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.
Each serving: about 401 calories, 8 g total fat (1 g saturated), 71 mg cholesterol, 775 mg sodium, 47 g carbohydrate, 2 g ber, 32 g protein

Schnucks Cooks > Summer 2012

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