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> a letter from the editor

Happy New Year and thank you for picking up the spring edition of Schnucks Cooks magazine! We are very excited about this year for it marks the 75th Anniversary of Schnucks.

Little did anyone know that a grandmother’s dream and a desire to sell homemade potato salad would evolve into a company of nearly 15,000 teammates, in 100+ stores serving communities in five states. Who could have guessed that a little corner store in north St. Louis city, with only a cooler and meat counter, would lead us to where we are today?

Times have changed and so has the face of Schnucks, but one thing still stands – our pledge to be the “The Friendliest Stores in Town.” We started with a dream and built the company by using the strength of our teammates who had a commitment to customers and a shared vision for the future (and still do!).

At Schnucks, we incorporate change in response to our customers and the ever-changing environment in which we all live. Each Schnucks store is packed with a wide variety of products designed to appeal to its customers. We stay on top of trends in cooking and equipment which have led to improved lifestyles for families. Our consumers have come to rely on us to be the “Food Experts”; people they can trust to provide quality products at the best value.

We are proud to say that, thanks to our customers and teammates, our family-owned company is now in its third generation; a major milestone (and a rarity) in our industry. As we kick off our 75th anniversary year, your team at Schnucks Cooks will look back at our beginnings – with each edition celebrating a part of our history and re-creating a popular Schnuck family recipe with a fresh new twist.

We look forward to being around for another 75 years and serving you. Thank you very much for being a part of our great story. Cheers to all and let’s have a great 2014 together.

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine & Beer Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

Contributing Photographers & Stylists

Dave Birkenmeier, Rena Caputa-Mouser, Kelly Kraemer, Michael McGraw, Terese Nguyen, Joyce Reese, Karen Trombley, Ashley Van Camp, Barbara Weismiller

Jeff rey Scheiber

Matt DeWilde

Tory Bahn, Rena Caputa-Mouser, Gay DeMichelle, Chris Hessler, C.E.C., Lucy Schnuck Schwetye, Karen Trombley, Michael Trombley, C.E.C., Ashley Van Camp

Kathleen Sheridan

Doug Schaible

Dave Birkenmeier, CSW, Matt Maxfi eld, Certifi ed Cicerone® in the Cicerone® Program

Tory Bahn, Rena Caputa-Mouser, Debbie Chiesa, Karen Trombley, Ashley Van Camp, Priscilla Ward, CFS, Lori Yates, Ross Yedinak

Becky Trepasso, R.D.

Wes Hartman

Tory Bahn, Kelly Kraemer, Terese Nguyen

Stacey Alexander, Colleen Hazelton

Meoli Studio, Studio C, Ann Schulz, Gail Streepy, Mary Sutkus, John Fletcher

@To view our Schnucks Cooks Virtual Magazine, visit us on the web schnuckscooks.com

© 2014 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc. All rights reserved. All articles in Schnucks Cooks are written and edited by professionals. “Schnucks Cooks” is a registered trademark of Schnuck Markets, Inc. and other trademarks and service marks of Schnucks may appear in this magazine. ViMax Publishing makes no representation as to the accuracy or effi cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 • vimaxmedia.com

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

Dave BirkenmeierDirector of Food, Wine & Culinary Arts Education

®

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> spring

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4 schnucks 75th anniversaryFirst generation: a dream unfolds. Anna’s Potato Salad and Lucy’s German-Style Potato Salad.

6 avocados aboundAvocados with Warm Bacon-Cilantro Dressing.

8 the power of colorsGreen Machine Smoothie and Purple Banana Nut Bread Smoothie.

9 too good to be trueSpring Pasta Primavera with Turkey.

10 grilled cheese goodnessBrie, Red Onion & Tomato Grilled Cheese, Prosciutto-Chèvre Grilled Cheese and Bacon Double Cheese Sandwich.

14 express laneTuna Melts and Easy Artichoke Pasta.

16 soothing soupsCreamy Salmon Chowder, Chicken & Barley Soup and Savory Pear Soup.

18 homemade soup 101

20 st. patty’s day: irish inspirationCorned Beef Hash ’n Egg Cups.

22 passover perfectionLemon-Herb Quinoa Salad and Rosemary-Garlic Roasted Chicken.

25 easter ensembleBalsamic-Honey Pork Loin Roast with Fresh Berries, Spring Greens Salad with Orange-Champagne Vinaigrette, Asparagus, Mushroom & Pea Gratin and Pineapple Upside Down Cake.

28 cinco de mayoPork Picadillo and Tres Leches Flan.

30 meals for a stealCrispy Lemon Fish Sticks and Crustless Cheesy Bacon & Egg Quiche.

3Schnucks Cooks > Spring 2014

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Thank You Fr om Our Family To Yours The Schnuck family has been committed to bringing you quality fresh foods, value, variety and service for 75 years. We want to thank you for your loyalty and support.

And, we want YOU to help us celebrate – look for special promotions and events all year long!

As part of our 75th anniversary, we’re celebrating our past, present and future. So in each of this year’s Schnucks Cooks magazines, Chef Lucy Schnuck Schwetye, representing the fourth generation of the Schnuck family, will take a classic family recipe and add her own training and experience for a fresh, tasty twist!

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fi rst generation: a dream unfoldsIn 1937, Edwin (Pop) Schnuck started a wholesale meat business from the family’s kitchen. In 1939, with Anna (Mom) Donavan Schnuck, the couple opened a small confectionery in north St. Louis. The fi rst Schnucks store was born!

Pop Schnuck’s knowledge of meats helped establish Schnucks as the Meat Masters. Along with his meat expertise, Anna’s homemade potato salad, created with all fresh ingredients and stirred by hand, was the recipe that launched

Schnucks! After 75 years, Schnucks is still known for its quality.

Customer focus was always on their minds. Early on, they bought a used truck for $50 and began delivering groceries. (Their youngest son, Don, is driving the truck.) The seeds of “The Friendliest Stores in Town” were planted by Mom and Pop who were dedicated to their customers and providing them with quality, service and value. We look forward to serving you and your family for years to come.

Potato Salad Two WaysTo celebrate our 75th anniversary, we’re featuring a recipe from each family generation alongside Lucy’s contemporary twist. For spring, try Anna’s classic potato salad or Lucy’s German-style potato salad. Enjoy!

Lucy Schnuck Schwetye is a Chef Instructor at our Schnucks Cooks Cooking School at Schnucks Des Peres. She graduated at the top of her class at the Culinary Institute of America at Hyde Park and has studied around the country under a variety of chefs including a James Beard chef. Lucy’s passion is sauces, which are the pinnacle of cooking, and loves the restaurant kitchen’s variety of work.

Lucy’s German-Style Potato SaladActive Time: 50 minutesTotal Time: 55 minutes • Serves: 8

2 pounds small red new potatoes2 teaspoons grapeseed oil10 slices Schnucks applewood smoked

bacon, cut crosswise into ¼-inch pieces1 large onion, fi nely chopped (1½ cups)1 cup chopped shallots (about 6 small)2 cups sweet Riesling wine2 tablespoons Schnucks apple cider vinegar1 teaspoon Schnucks granulated sugar½ teaspoon mustard seed4 green onions, thinly sliced (about ¼ cup)2 tablespoons crème fraîche or sour cream kosher salt and freshly ground black

pepper to taste

1. Preheat the oven to 450°F. Cut potatoes in half; place in large saucepot and cover with cold water. Heat to boiling over high heat; boil 1 minute. Drain potatoes and transfer to large bowl; add oil and toss to coat. Transfer potatoes to rimmed baking pan. Roast 20 to 25 minutes or until potatoes are tender.

2. Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. With slotted spoon, transfer bacon to paper towel-lined plate. Reserve half of the bacon drippings.

3. To same skillet with bacon drippings, add onion and shallots; cook over medium heat 5 to 10 minutes or until onion is soft and translucent. Increase heat to medium-high; add wine and cook until mixture is reduced to a syrupy consistency. Reduce heat to medium, and add vinegar, sugar and mustard seed; cook 2 minutes.

4. Transfer potatoes to large bowl; add green onions, crème fraîche, salt and pepper to taste, bacon and onion mixture and toss until well combined. Serve warm or at room temperature.

Each serving: about 240 calories, 6 g total fat (2 g saturated), 15 mg cholesterol, 270 mg sodium, 32 g carbohydrate, 3 g fi ber, 5 g sugars, 7 g protein

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Wash potatoes, peel and dice 3/4 inch . Boil potatoes in salted water (on e tsp. per gall on ) for 8 to 10 minutes. Coo k until don e, but fi rm. Drain and coo l. Ch op bacon , coo k, drain and hold. Ch op basil. In a mixing bo wl , com bi ne mayon naise, sou r cream and season ings. Add bacon and on ion to bo wl . Fold in potatoes. Refrigerate.

4 lbs . Red new potatoes8 slices Bacon 3/4 cup Green on ion s, ch opped1/4 cup Fresh basil

2 cups Mayon naise1/2 cup Sou r cream1-1/2 tsp. Bl ack pepper2 tsp. Salt

Anna’s Potato Salad

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Lucy Sch nuck Sch wetye

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Enjoyed in cuisines all over the world, it’s no wonder that avocados seem to be enjoying a renaissance. They were fi rst cultivated by the Aztecs in the region now known as Mexico and South-Central America as far back as 8000 BC. Spanish colonists had a diffi cult time pronouncing the berry aguacate, so it eventually morphed into the English “avocado.”

The most popular avocados in the United States are the Hass variety, sometimes called “alligator pears” for the rough, bumpy skin that covers a smooth, pale green fl esh. Avocados require tropical and sub-tropical climates making California and Florida the two primary sources in the U.S., with the growing season beginning in the spring and continuing through early fall.

Though primarily recognized as the main ingredient in guacamole, these buttery-smooth and nutrient-rich fruits are versatile additions to just about any dish, from dips and spreads to burgers and tacos. Avocados are most often used in their raw form, requiring only peeling and dicing so they retain their many nutrients. In fact, avocados are

considered a “super food” due to their abundance of mono-unsaturated fatty acids, dietary fi ber and minerals like iron, potassium and magnesium.

Avocados begin ripening when picked and the green skin will begin to darken to nearly black. It’s best to check the ripeness of the fruit by gently squeezing it in the palm of your hand; a ready-to-eat avocado will be slightly fi rm, yet yield to gentle pressure. Ripe avocados should be used within two days. Firmer fruit with greener skin is better if you won’t be using them for a few days, and they’ll keep for up to a week when stored at room temperature. Once ripe, avocados can be refrigerated for another one to two days.

It’s best to cut the fruit immediately before serving to preserve its bright green color. Once the avocado fl esh is exposed to air, it begins to discolor and brown. Lime or lemon juice can help slow this process in prepared dishes, but the key is to minimize exposure. Unused halves can be sprinkled with lime or lemon juice then wrapped tightly with plastic wrap and refrigerated.

in season > avocados

avocados abound

Avocados with Warm Bacon-Cilantro DressingActive Time: 25 minutesTotal Time: 25 minutes • Serves: 4

4 slices Schnucks hardwood smoked bacon (about ¼ pound), cut crosswise into ½-inch pieces

2 limes3 garlic cloves, minced (about 1 tablespoon)¼ teaspoon ground black pepper8 teaspoon ground coriander3 tablespoons chopped fresh

cilantro leaves2 medium avocados, pitted, peeled and

each cut into 6 wedges

1. In nonstick 12-inch skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate; reserve 2 tablespoons bacon drippings.

2. From limes, squeeze 2 tablespoons juice. To same skillet with bacon drippings, add garlic, pepper, coriander and lime juice; cook over medium heat 1 minute, stirring constantly. Remove skillet from heat; stir in cilantro. Makes about e cup.

3. To serve, evenly divide avocados into 4 shallow bowls. Evenly pour warm dressing over avocados, top with bacon and serve immediately.


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Bring the authentic flavorsof Japan to your kitchen.

Our dressings and mayos are inspired by ingredients authentic to Japanese cooking.Let yourself be inspired, too.

For more recipe ideas visit www.wafu.us.com

Like us on facebook.com/wafubrand

Ginger Carrot Dressing Serving Size: 2 tbsp (30 mL). Per Serving: Calories 70, Fat Cal 60, Total Fat 7g, Sat Fat 0.5g, Trans Fat 0g, Cholest 0mg, Sodium 170mg, Total Carb 3g, Fiber 0g, Sugars 2g, Protein 0g, Vitamin A 10%.

Spicy Mayo Serving Size: 1 tbsp (14g). Per Serving: Calories 60, Fat Cal 45, Total Fat 5g, Sat Fat 0g,Trans Fat 0g, Cholest 15mg, Sodium 160mg, Total Carb 2g, Fiber 0g, Sugars 1g, Protein 0g.

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Ginger Carrot Garden SaladA fresh and crispy salad made in no time.

INGREDIENTS

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DIRECTIONS

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3. Serve immediately.

Spicy Shrimp Baguette Bites

INGREDIENTS

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DIRECTIONS

and shrimp.

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Frozen treats like smoothies or “fruit shakes” are an easy (and sneaky) way to incorporate fruits and vegetables into children’s diets, especially if they’re picky eaters. The enticing colors are an easy sell and the fl avors do not disappoint.

The electric green in our Green Machine Smoothie delivers a good dose of vitamins A and K from spinach and over 100% of your RDI (recommended daily intake) of vitamin C from one kiwi. Combined with banana and fresh pineapple, the fruity treat tastes anything but healthy. The addition of banana adds a boost of potassium, as well as the ability to disguise any “green” fl avor.

Our Purple Banana Nut Bread Smoothie is both fun and delicious while providing substantial amounts of fi ber and protein from the nuts. Though high in fat, the nuts supply healthy mono and poly-unsaturated fats, like those found in olive oil. The antioxidant and fi ber-rich dose of blueberries yield a vibrant purple color.

Optional in both recipes, ice will quickly chill a fresh fruit smoothie and give it a more shake-like consistency. If using frozen fruit, ice may not be necessary.

Coconut water is packed with potassium and electrolytes, off ering a subtle sweetness with signifi cantly less sugar than fruit juices. Non-fat Greek yogurt is another excellent substitution, containing up to twice as much protein as other yogurts and a tart, rich fl avor.

These recipes are quick and easy to prepare, coming together in just about 10 minutes. Try diff erent fruit and vegetable combinations for other supercharged smoothie options. Add shredded carrots for lots of vitamin A and a new way to utilize a sweeter vegetable. Sub in strawberries or raspberries for a diff erent fl avor profi le with bright pink colors. Or, throw in a little apple (with the skin) for some added sweet-tart fl avor. Experiment with walnuts, sunfl ower or fl ax seeds or even a tablespoon of wheat germ for additional nutrition and fl avor.

Just remember, there aren’t any rules, so keep experimenting and “shake” things up!

Visit schnuckscooks.com to watch our how-to videos! Scan this Tag with your smart phone to view our Purple Banana Nut Bread Smoothie video.

the power of colors

Green Machine SmoothieActive Time: 10 minutesTotal Time: 10 minutes • Serves: 2

¼ cup coconut water¼ cup fresh orange juice1 kiwi, peeled and quartered½ fresh or frozen banana, peeled1 cup fresh spinach or kale, thick

stems removed½ cup diced pineapple½ cup ice (optional)

In blender, add coconut water, orange juice, kiwi, banana, spinach, pineapple and ice, if using. Purée until smooth. Makes about 2 cups or 16 ounces.

Each cup: about 110 calories, 1 g total fat (0 g saturated), 0 mg cholesterol, 55 mg sodium, 26 g carbohydrate, 4 g fi ber, 15 g sugars, 2 g protein

Purple Banana Nut Bread SmoothieActive Time: 10 minutesTotal Time: 10 minutes • Serves: 2

½ cup fat-free milk¼ cup non-fat vanilla Greek yogurt 1 teaspoon honey, or to taste8 teaspoon Schnucks pure vanilla extract1 fresh or frozen banana, peeled ½ cup fresh or frozen blueberries¼ cup chopped pecans or walnuts2 tablespoons sliced almonds½ cup ice (optional)

In blender, add milk, yogurt, honey, vanilla, banana, blueberries, pecans, almonds and ice, if using. Purée until smooth. Makes about 2 cups or 16 ounces.

Each cup: about 250 calories, 13 g total fat (1 g saturated), 0 mg cholesterol, 45 mg sodium, 30 g carbohydrate, 4 g fi ber, 19 g sugars, 8 g protein

> Cook’s WisdomTry using soy, almond, rice or any other dairy alternative for fl avor or milk allergen concerns.

yogurts and a tart, rich fl avor.

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Spring Pasta Primavera with TurkeyActive Time: 30 minutesTotal Time: 35 minutes • Serves: 4

½ (16-ounce) package high fi ber white or whole grain spaghetti

1 bunch asparagus, cut into 1½-inch pieces (about 3 cups)

½ cup Schnucks frozen green peas1 tablespoon Schnucks olive oil1 pound boneless, skinless turkey breast

fi llets, cut into 1½-inch pieces½ teaspoon salt, divided½ teaspoon freshly ground black

pepper, divided1 medium leek, thinly sliced crosswise

(about 1 cup)2 garlic cloves, minced (about 2 teaspoons)2 medium carrots, thinly sliced diagonally

(about 3 cup)½ cup less-sodium chicken broth¼ cup thinly sliced fresh basil leaves, divided1 tablespoon fresh lemon juice2 tablespoons grated Parmesan cheese

1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs, adding asparagus and peas during last 2 minutes of cooking. Reserve ½ cup cooking water, then drain pasta and vegetables; return to saucepot and cover to keep warm.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Sprinkle turkey with ¼ teaspoon each salt and pepper. Add turkey and cook 3 to 4 minutes or until lightly browned, stirring occasionally. With tongs, transfer turkey to bowl; cover to keep warm.

3. Reduce heat to medium. To same skillet, add leek; cook 1 minute, stirring occasionally. Stir in garlic; cook 30 seconds. Add carrots; cook 2 minutes, stirring occasionally. Add broth and reserved cooking water; heat to simmering and simmer 2 minutes. Add turkey and simmer 2 minutes longer or until internal temperature of turkey reaches 165°F; remove from heat. Stir in half the basil, lemon juice and remaining ¼ teaspoon each salt and pepper.

4. Pour vegetable mixture over pasta mixture and toss until well combined. Serve immediately sprinkled with cheese and remaining basil.


> Cook’s WisdomUsing some of the pasta cooking water helps fl avor the sauce without additional fat or salt.

too good to be trueFresh vegetables are the star in this light and tasty pasta dish prepared alla primavera, or in “spring style,” highlighting the bountiful produce of spring. The popularity of this dish is traced to the 1970s when it was featured at the famed Le Cirque restaurant in New York City. Since then, hundreds of variations have been created including our healthy rendition with asparagus, peas, leeks and carrots. You can easily substitute boneless, skinless chicken breasts for the turkey, or omit the turkey for a vegetarian-friendly meal. Delicious and nutritious, we’ve tested and refi ned our recipe to make sure it truly is too good to be true!

TGTBT > tastes great


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Brie, Red Onion & Tomato Grilled CheeseActive Time: 15 minutesTotal Time: 20 minutes • Serves: 4

1½ tablespoons Schnucks unsalted butter, softened

1 package (16 ounces) Schnucks Bakery mini loaves

3 tablespoons Schnucks Dijon mustard1 wheel (8 ounces) Brie cheese, cut into

¼-inch slices1 large tomato, thinly sliced¼ medium red onion, very thinly sliced

1. With serrated knife, trim off ends of bread; cut remaining bread diagonally into 8 long ½-inch-thick slices.

2. Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then layer with cheese, tomato and onion. Place remaining 4 bread slices, buttered side up, over fi llings.

3. Heat griddle or nonstick 12-inch skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.


Prosciutto-Chèvre Grilled CheeseActive Time: 15 minutesTotal Time: 20 minutes • Serves: 4

1 package (4 ounces) chèvre (goat cheese), softened

3 tablespoons grated Parmesan cheese2 green onions, fi nely chopped

(about 2 tablespoons)1 tablespoon fresh lemon juice¼ teaspoon ground black pepper2 tablespoons Schnucks unsalted

butter, softened1 package (16 ounces) Schnucks Bakery

sourdough mini loaves8 thin slices prosciutto (about 4 ounces)3 medium radishes, thinly sliced

(about ¼ cup)1 cup loosely packed arugula

1. In small bowl, stir cheeses, onions, lemon juice and pepper until well combined.

2. With serrated knife, trim off ends of bread; cut remaining bread diagonally into 8 long ½-inch-thick slices.

3. Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with cheese mixture, then layer with prosciutto, radishes and arugula. Place remaining 4 bread slices, buttered side up, over fi llings.

4. Heat griddle or nonstick 12-inch skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.


grilled cheese goodnessSaturday, April 12th is National Grilled Cheese Day, and there’s no better way to acknowledge the day than with our trio of grilled cheese masterpieces. While the exact origin of the beloved comfort food isn’t clear, a recipe for a “melted cheese” sandwich prepared in a conventional oven was fi rst printed in 1902. Give our versions of this classic sandwich a try with elevated ingredients like creamy Brie cheese, prosciutto, chèvre cheese, avocado and crisp bacon.

all grown up > ooey


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all grown up > gooey

Bacon Double Cheese SandwichActive Time: 25 minutesTotal Time: 30 minutes • Serves: 4

8 slices Schnucks hardwood smoked bacon (about ½ pound)

Schnucks nonstick cooking spray1 loaf (16 ounces) Schnucks Bakery

9-grain multi bread, cut into 8 ¾- to 1-inch slices

3 cup Schnucks real mayonnaise1 tablespoon Schnucks Dijon mustard2 teaspoons Schnucks hot sauce8 slices Schnucks sliced pepper Jack cheese1 cup Schnucks fi nely shredded sharp

Cheddar cheese1 avocado, pitted, peeled and cut into

12 wedges1 medium tomato, cut into 8 slices

1. Preheat oven to 425°F. On microwave-safe large plate, lay bacon in single layer between double layers of paper towels. Cook in microwave oven on high 5 to 7 minutes or until golden brown and crisp, checking every 30 seconds during last 2 minutes of cooking. Carefully transfer from paper and plate to wire rack to cool. Cut each slice crosswise in half.

2. Meanwhile, lightly spray both sides of bread slices with cooking spray. Place slices on large rimmed baking pan and bake 2 to 3 minutes or until golden brown on both sides, turning once halfway through cooking.

3. In small bowl, stir mayonnaise, mustard and hot sauce until well combined. Leave bread on pan and spread about 2 teaspoons mayonnaise mixture on top of each slice of bread. Lay 1 slice of Jack cheese over mayonnaise mixture. Evenly divide Cheddar cheese over Jack cheese.

4. Bake sandwiches 4 to 5 minutes longer or until cheese melts. Evenly divide bacon slices, avocado wedges and tomato slices between 4 bottom halves of sandwiches. Place 4 top halves, cheese side down, over tomatoes to close sandwiches. With serrated knife, cut each sandwich diagonally in half to serve.


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From the grilled cheese connoisseur to a more adventurous foodie, we’ve got a bread for every sandwich! Our Schnucks Select Breads feature premium ingredients for premium taste. Plus, we give you healthy choices like whole grain, flaxseed and multi-grain varieties. Trust your favorite sandwiches to us!

Super Sandwiches!

multi-grg aiainn vavavaririetetetieiees.s. to uss!!!

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Tuna MeltsActive Time: 25 minutesTotal Time: 30 minutes • Serves: 8

4 ciabatta rolls3 tablespoons Schnucks extra virgin

olive oil2 cans (12 ounces each) chunk light tuna in

water, drained4 green onions, chopped (about ½ cup)2 medium celery ribs, diced (about 1 cup)e cup light mayonnaise3 cup Schnucks sweet pickle relish¼ cup chopped fresh Italian parsley leaves ½ teaspoon Schnucks paprika 2 medium tomatoes, sliced (optional)1 package (8 ounces) sharp white Cheddar

cheese, shredded

1. Adjust oven rack about 4 to 5 inches from source of heat; preheat broiler. Slice rolls horizontally in half. Place rolls, cut side up, on large rimmed baking pan; brush with oil. Broil 1 to 2 minutes or until rolls are lightly toasted.

2. In medium bowl, with fork, gently mix tuna, green onions, celery, mayonnaise, relish, parsley and paprika until blended. Spread tuna mixture over cut sides of rolls, then place on same baking pan. If desired, top tuna with 1 slice tomato. Cover tomato or top of tuna mixture with cheese. Broil 2 to 3 minutes longer or just until cheese bubbles and browns.


Easy Artichoke PastaActive Time: 20 minutesTotal Time: 35 minutes • Serves: 4

12 ounces penne pasta¼ cup Schnucks extra virgin olive oil3 small shallots, chopped (about ½ cup)1 can (14.5 ounces) quartered artichoke

hearts, drained2 garlic cloves, minced (about 2 teaspoons)2 tablespoons rinsed and drained capers

1 can (14.5 ounces) no salt added petite diced tomatoes, drained

¼ teaspoon salt¼ teaspoon ground black pepper1 tablespoon chopped fresh Italian

parsley leaves½ cup grated Parmesan cheese

1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs; drain.

2. Meanwhile, in 5- to 6-quart saucepot, heat oil over medium heat. Add shallots; cook 1 to 2 minutes, stirring occasionally. Add artichoke hearts, garlic and capers; cook 1 minute. Add tomatoes, salt and pepper; simmer 18 to 20 minutes, stirring occasionally. Stir in parsley. Add pasta to artichoke sauce; toss until well combined. Serve pasta sprinkled with cheese.


The fi rst of two quick and easy meatless meal options is a diner-style classic, tuna melt. In our version, we top toasted ciabatta rolls with tuna salad, sliced tomatoes and white Cheddar cheese. Or, try our Mediterranean-inspired pasta dish – it’s the perfect go-to for getting dinner on the table fast. Canned artichokes and tomatoes make this dish a snap to pull together.

express lane

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Wake up with Schnucks! Get off to a fresh start with our not-from-concentrate Culinaria 100% JuiceOrange Juice. You’ll love the fresh-squeezed taste! And, we have a size for every family including single serve bottles that are great anytime.

Fresh Start!

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soothing soupsChilly weather calls for hot soup simmering on the stove, fi lling the house with enticing aromas. Soup nourishes the body as well as the senses, providing plenty of nutrition as a main dish or served on the side.

Homemade soup presents opportunities for improvisation. While broth-based soups can be lower in calories, sometimes circumstances or a celebratory mood call for a rich, creamy soup. Served with warm whole-grain bread or rolls, hot soup of any sort pleases diners of all ages.

The nutritional value of soup has long been acknowledged. In 16th century France, street vendors sold a highly concentrated soup as an energy booster for anyone suff ering from exhaustion. When a Parisian man opened a shop in 1765 that specialized in soup, his business was dubbed a “restaurant,” a spinoff of the word “restorative.”

Today, there’s no need to head to a restaurant when you’re craving a bowl of nutritious soup. When prepared with meat, soups provide essential amino acids that the body needs. Vegetable or even fruit-based soups can be lower in fat with numerous vitamins and minerals, including potassium and vitamins A and C, and are also a good source of fi ber. Bean soups provide a protein-based dish suitable for

vegetarians. Fish soups and chowders off er vitamin D, niacin, phosphorous and several of the B vitamins. Chicken soup, a classic comfort food, is high in protein and low in fat and cholesterol. Substitute turkey for chicken and you gain extra iron in every serving.

Flavorful soups also make for cost-eff ective meals. An advantage to the budget, soups can be built around seasonal vegetables or less expensive cuts of meat that “tenderize” as they simmer in stock. Add a bit of pasta to any soup – try whole wheat varieties, and you introduce complex carbohydrates and starches. Don’t overlook the humble potato as a key ingredient in soups. Potatoes contain vitamins A, C and D.

Julia Child well understood the value of soup. “Since a brimming bowlful of nourishing soup will blunt the edge off ravening appetites,” she observed, “you

can cut down considerably on the copiousness of the meat course.”

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Creamy Salmon ChowderActive Time: 30 minutesTotal Time: 45 minutes • Serves: 4

1 package (12 ounces) frozen Full Circle™ wild caught all natural salmon fi llets

4 slices Schnucks hardwood smoked bacon (about ¼ pound), cut crosswise into ¼-inch pieces

1 large onion, chopped (about 1½ cups)1 medium celery rib, chopped

(about e cup)1 tablespoon Schnucks all-purpose fl our1 large red potato (about 8 ounces),

unpeeled and cut into ½-inch chunks (about 1¾ cups)

2 cups less-sodium chicken broth½ teaspoon salt8 teaspoon ground white pepper¾ cup Schnucks frozen whole kernel corn1 cup Schnucks half-and-half1 tablespoon thinly sliced green onion2 teaspoons fi nely chopped fresh dill

1. On microwave-safe large plate, heat frozen salmon in microwave oven on high 1 minute; salmon will still be partially frozen. With sharp knife, remove and discard skin; cut into 1-inch pieces.

2. In 5- to 6-quart saucepot, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Transfer bacon to paper towel-lined plate. To bacon drippings, add onion and celery; cook 8 to 10 minutes or until softened, stirring occasionally. Stir in fl our; cook 2 minutes. Add potato, broth, salt and pepper; heat to simmering over medium-high heat, stirring occasionally.

3. Reduce heat to medium; cook 8 to 10 minutes or until potato is almost tender. Add corn and salmon; cook 6 to 8 minutes or until salmon turns opaque throughout. Stir in half-and-half, green onion, dill and bacon. Makes about 6 cups.


Chicken & Barley Soup Active Time: 20 minutesTotal Time: 50 minutes • Serves: 6

½ cup pearl barley2e cups water2 teaspoons Schnucks extra virgin olive oil4 garlic cloves, thinly sliced2 large celery ribs, thinly sliced

(about 1½ cups)1 small onion, chopped (about ½ cup)1 cup shredded carrots 1 small lemon1 carton (48 ounces) less-sodium

chicken broth2 teaspoons fresh thyme leaves1 Schnucks whole roasted herb chicken,

skin removed and meat diced or shredded (about 3½ cups)

1. In 2- to 3-quart saucepan, prepare barley with water as label directs. Meanwhile, in 4- to 6-quart saucepan, heat oil over medium-high heat. Add garlic, celery, onion and carrots; cook 4 to 5 minutes or until vegetables are tender, stirring frequently.

2. From lemon, grate 1 teaspoon peel. Stir broth, thyme and lemon peel into vegetable mixture; heat to boiling over high heat. Stir in chicken and prepared barley; heat through. Makes about 11 cups.


Savory Pear SoupActive Time: 25 minutesTotal Time: 1 hour • Serves: 8

3 tablespoons Schnucks unsalted butter1 large onion, fi nely chopped

(about 1½ cups) 1 large russet potato, peeled and cut into

1-inch chunks (about 2 cups)6 Taylor gold or Bosc pears (about

2½ pounds), peeled, cored and diced

2 tablespoons Schnucks pure honey1 tablespoon chopped fresh sage leaves1 teaspoon fresh thyme leaves1 container (32 ounces) chicken stock½ cup Schnucks whipping cream¼ teaspoon salt¼ teaspoon ground black pepper1 cup crumbled Gorgonzola cheese½ cup walnuts, toasted and chopped

1. In 6- to 8-quart saucepot, melt butter over medium-low heat. Add onion; cook 8 to 10 minutes or until onion is soft and translucent, stirring occasionally. Do not allow onion to brown. Add potato; cook 8 to 10 minutes or until potato becomes translucent, stirring occasionally. Add pears, honey, sage and thyme; cook 5 minutes, stirring occasionally.

2. Add stock, heat to simmering over medium heat; simmer 15 minutes or until potato and pears are very soft, stirring occasionally. Remove from heat. With blender or hand blender, in batches if necessary, purée soup and return to saucepot. Stir in cream, salt and pepper; reheat soup over medium-low heat if necessary.

3. To serve, ladle soup into bowls. Top each with 2 tablespoons cheese and 1 tablespoon walnuts.

Each serving: about 370 calories, 20 g total fat ( 10 g saturated), 50 mg cholesterol, 420 mg sodium, 42 g carbohydrate, 7 g fi ber, 21 g sugars, 9 g protein

Visit schnuckscooks.com to watch our how-to videos! Scan this Tag with your smart phone to view our Savory Pear Soup video.

ultimate > comfort food


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homemadesoup 101

1.

2.

3.

4.

There’s nothing more enticing than hot soup bubbling on the stovetop fi lling the house with delicious aromas. Our recipe for Savory Pear Soup slowly simmers an onion and a potato with pears for a warm and creamy bowl of comfort.

savory pear soup

1. Dice It Peel and cut the onion in half through the root. Place each onion half cut side down on your cutting board. Use the tip of a chef’s knife to make evenly spaced parallel cuts through the onion without cutting through the root end. Then, turn the onion 45° and slice across the onion to dice.

2. Sweat the Onion Slowly cook the onion in butter over medium-low heat just until it is softened; you don’t want it to brown. This is referred to as ‘sweating’ and will help deepen the fl avor of the soup.

3. Simmer Away Once the potato, pears, honey and herbs have been added and briefl y cooked, add the chicken stock. Allow the soup to simmer, further developing the depth of fl avors, until the potato and pears are softened.

4. Toast Walnuts To toast the walnuts, simply cook them in a dry skillet over low heat in a single layer. Give the nuts a stir occasionally and cook just until they’re brown and fragrant. You’ll want to transfer them to a plate to cool so they won’t continue to cook.

5. Purée Once the soup has simmered and the potato and pears have softened, use a large ladle to transfer the soup to a blender and purée it in batches. Pour the puréed soup into a large bowl or container until all of the soup has been puréed.

how to make Lucy Schnuck SchwetyeChef Instructor

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

5.

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HR_R311039 1a Schnucks Keurig Ad.ai 1 11/25/13 3:55 PM

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Corned Beef Hash ’n Egg CupsActive Time: 15 minutesTotal Time: 45 minutes • Serves: 12

Schnucks nonstick cooking spray3 tablespoons Schnucks unsalted butter8 ounces sliced deli corned beef, chopped½ large onion, chopped (about ¾ cup)1¾ cups refrigerated shredded hash browns3 tablespoons chopped fresh parsley leaves½ teaspoon salt½ teaspoon Schnucks coarse ground

black pepper12 Schnucks large eggs

1. Preheat oven to 425°F. Spray muffi n pan with cooking spray. In microwave-safe small bowl, heat butter in microwave oven on high 30 seconds or until melted. In large bowl, add corned beef, onion, hash browns, parsley, salt and pepper; drizzle with melted butter and toss until well combined.

2. Press about 3 cup corned beef mixture onto bottom and up sides of each cup. Bake cups 15 to 20 minutes or until golden brown.

3. Reduce oven temperature to 375°F. Crack 1 egg into center of each cup. Bake 15 to 18 minutes longer or until eggs are set. Run knife around edges of cups to loosen from pan.


st. patty’s day: irish inspirationCorned beef is an age-old tradition that stems from the ancient practice of salt-curing large cuts of meat for preservation. The word “corned” refers to the large pieces of granular salt used in the curing process. Since meat was a luxury for most households in the 18th and 19th century, corned beef was often served with humble potatoes or cabbage. Celebrate this St. Patty’s Day with our twist on corned beef hash. And… don’t forget to say Sláinte!

beer pairing > Killian’s Irish RedA clear, dark ruby-hued beer, Killian’s Irish Red features subtle caramel fl avors with herbal hops and mild, yet balanced bitterness. This brew is medium-bodied with a slightly thin mouthfeel that perfectly matches the weight of the food. An Irish brew for an Irish dish!

March 17th > everyone’s irish


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Lemon-Herb Quinoa SaladActive Time: 25 minutesTotal Time: 25 minutes plus chilling Serves: 4

2 cups vegetable stock or broth1 cup quinoa* (rinsed well and drained,

if needed)1 small lemon plus additional wedges for

garnish (optional)2 garlic cloves, minced (about 2 teaspoons)1½ tablespoons Schnucks extra virgin

olive oil½ teaspoon kosher salt½ teaspoon freshly ground black pepper2½ tablespoons coarsely chopped fresh

Italian parsley leaves plus additional sprigs for garnish

2 tablespoons coarsely chopped fresh basil leaves

4 green onions, thinly sliced (about ¼ cup)3 Roma tomatoes (about 12 ounces),

seeded and diced (about 1½ cups)½ medium cucumber, cut lengthwise

into quarters, then cut crosswise into ¼-inch pieces (about 1¼ cups)

1. In 2- to 3-quart covered saucepan, heat stock and quinoa to boiling over high heat. Reduce heat to low; cover and cook 13 to 15 minutes or until all liquid is absorbed. Transfer quinoa to large bowl; refrigerate 45 minutes.

2. Meanwhile, from lemon, squeeze 2 tablespoons juice. In small bowl, with whisk, stir garlic, oil, salt, pepper and lemon juice; stir in herbs.

3. Fluff quinoa with fork; fold in onions, tomatoes and cucumber; add lemon juice mixture and gently toss to combine. Cover and refrigerate at least 2 hours or up to 1 day in advance to allow fl avors to meld. Serve garnished with lemon wedges and parsley sprigs, if desired. Makes about 5½ cups.


*Check package label for Kosher for Passover.

Rosemary-Garlic Roasted ChickenActive Time: 20 minutesTotal Time: 55 minutes • Serves: 6

1 small lemon3 garlic cloves, minced

(about 1 tablespoon)6 tablespoons Schnucks unsalted

butter, softened1 tablespoon chopped fresh

rosemary leaves1 teaspoon kosher salt½ teaspoon freshly ground black pepper6 Schnucks Natural bone-in split chicken

breasts (about 6 pounds)

1. Preheat oven to 450°F. From lemon, grate 2 teaspoons peel. In small bowl, stir garlic, butter, rosemary, salt, pepper and lemon peel until well combined. Line large metal rimmed baking pan with aluminum foil.

2. Pat chicken dry with paper towel; trim excess fat. Starting at bottom edge of each chicken breast, gently loosen skin with fi ngers; carefully work 1 teaspoon butter mixture evenly between skin and meat of each breast. Evenly spread remaining butter mixture over skin of each breast.

3. Place breasts, skin side up, on prepared baking pan. Roast chicken 30 to 35 minutes or until internal temperature reaches 165°F, rotating pan halfway through cooking. Let stand 5 minutes before serving.


passover perfectionMeals during Passover are often solemn and full of culinary symbolism. Diff erentiating between fi rst or second Seder is a great way to add a contemporary fl air to your Passover lineup, and our two off erings are perfect for a modern menu. Serve traditional mainstays like brisket and matzoh-based dishes, while introducing new favorites like our roasted chicken and light quinoa salad for a delicious Passover commemoration.

wine pairing > Benziger 2011Sonoma County ChardonnayIts fragrant honeysuckle and pineapple aromas add depth to this medium-bodied wine. Fruit forward fl avors of stone fruit, pear and sweet citrus caress the palate with a soft approach.

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15th > of Nisan (April)

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Swirled

Blackberry and

Raspberry Cheesecake

family entertaining made fresh and simple

Scan for this recipe.

Taste the sweetest berriesVisit www.driscolls.com for this

and other great recipes.

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springtime > delight

easter ensembleInstead of the traditional Easter ham, we’ve opted for an elegant pork loin roast with fresh berries and a balsamic-honey sauce. With variances in oven temperatures, make sure you have a thermometer on hand to check the internal temperature of the pork about 15 minutes prior to the end of the estimated roasting time. Our spring greens salad combines fresh mint with arugula and oranges for a refreshing side. You can easily segment the oranges and prepare the vinaigrette up to two days in advance. A creamy gratin with a crunchy topping, and a classic Pineapple Upside Down Cake for dessert fi nish off this dazzling Easter spread for a true celebration of spring!


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Balsamic-Honey Pork Loin Roast with Fresh BerriesActive Time: 10 minutesTotal Time: 1 hour 55 minutes • Serves: 8

2 teaspoons kosher salt1 teaspoon ground black pepper½ teaspoon garlic powder1 Pride of the Farm boneless pork loin roast

(about 4 pounds)1 can (14 ounces) less-sodium beef broth3 sprigs fresh thyme1 package (6 ounces) fresh

Driscoll’s blackberries1 package (6 ounces) fresh

Driscoll’s blueberries 1 package (6 ounces) fresh

Driscoll’s raspberries1 cup balsamic vinegar½ cup Schnucks pure honey1 tablespoon cornstarch1 tablespoon water

1. Preheat oven to 450°F. In small bowl, combine salt, pepper and garlic powder. Place pork in roasting pan; rub seasoning mixture over pork.

2. Roast pork 45 minutes or until outside is browned. Carefully add broth and thyme sprigs to roasting pan; tightly cover roasting pan with aluminum foil.

3. Reduce oven temperature to 325°F and roast pork 45 to 50 minutes longer or until internal temperature reaches 145°F. Transfer pork to cutting board; loosely cover with aluminum foil. In large bowl, combine blackberries, blueberries and raspberries.

4. Place roasting pan across 2 burners over medium heat. Add vinegar and honey; heat to simmering. Simmer 15 minutes. In small bowl, with whisk, stir cornstarch and water. Add to roasting pan and heat to boiling. In large bowl, strain sauce through fi ne mesh strainer, if desired. Makes about 2 cups.

5. Slice pork and serve topped with berries and sauce.


Spring Greens Salad with Orange-Champagne VinaigretteActive Time: 20 minutesTotal Time: 20 minutes • Serves: 8

5 medium oranges2 tablespoons Champagne vinegar1 teaspoon Schnucks Dijon mustard8 teaspoon salt¼ teaspoon freshly ground black pepper3 tablespoons Schnucks extra virgin

olive oil1 package (5 ounces) baby arugula (about

8 cups loosely packed)1 medium fennel bulb, thinly sliced (about

2 cups) plus fronds saved for garnish 1 package (e ounce) fresh mint leaves

(about 1¼ cups loosely packed)

pairings from the vine >Mer Soleil 2010 ChardonnayGolden-hued in color, this wine opens up with opulent fruit aromas of peach, pineapple, citrus notes and banana. In the mouth, it is soft, round and elegant with fl avors of lemon zest, apple pie, vanilla bean and buttered toast with crisp acidity for a long fi nish.

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1. To segment oranges, trim off top and bottom ends to make 2 fl at surfaces. Place each orange, cut side down, on cutting board. With small paring knife, slice down the sides following the natural curve of the orange to completely remove skin and white pith. Place strainer over small bowl. Holding orange over strainer, with paring knife, cut on either side of the membranes to release each orange segment, allowing segments to fall into strainer and juice to drip into bowl. Remove strainer with segments; squeeze remaining membrane portion of oranges to release juice (about 3 cup) into bowl. Discard membranes.

2. With whisk, stir vinegar, mustard, salt and pepper into bowl with juice; whisking constantly, slowly drizzle in oil. Makes about e cup vinaigrette.

3. To serve, in large bowl, toss arugula, fennel, mint, orange segments and vinaigrette.


Asparagus, Mushroom & Pea GratinActive Time: 25 minutesTotal Time: 55 minutes • Serves: 8

1 bunch fresh asparagus (about 1 pound), cut crosswise into 1½-inch pieces

6 tablespoons Schnucks unsalted butter, divided

1 package (10 ounces) Schnucks sliced white mushrooms (about 4 cups)

2 garlic cloves, minced (about 2 teaspoons) ½ medium onion, chopped (about ½ cup)2 tablespoons Schnucks all-purpose fl our1 cup Schnucks whipping cream1¼ cups grated Parmesan cheese, divided2 teaspoons chopped fresh thyme leaves½ teaspoon ground black pepper1 cup Schnucks frozen green peas¾ cup panko breadcrumbs

1. Preheat oven to 375°F. Heat large covered saucepot of salted water to boiling over high heat. Add asparagus; cook 2 to 3 minutes or just until tender-crisp; drain.

2. Meanwhile, in nonstick 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add mushrooms; cook 6 to 8 minutes or until mushrooms begin to brown, stirring occasionally. Stir in garlic and onion; cook 4 to 5 minutes or until mushrooms and onion are tender, stirring occasionally. Add fl our; cook 2 minutes, stirring constantly. Add cream. Stir in ¾ cup cheese, thyme and pepper. Stir in peas and asparagus.

3. In microwave-safe medium bowl, heat remaining 3 tablespoons butter in microwave oven on high 30 seconds or until melted. Add breadcrumbs and remaining ½ cup cheese; stir until well combined.

4. Evenly spread asparagus-mushroom mixture in 2-quart glass or ceramic baking dish and sprinkle with breadcrumb mixture. Bake gratin 20 to 25 minutes or until edges bubble and top is golden brown. Let stand 10 minutes before serving.


Pineapple Upside Down CakeActive Time: 30 minutesTotal Time: 1 hour 25 minutes • Serves: 8

Schnucks nonstick cooking spray1½ cups Schnucks all-purpose fl our2 teaspoons baking powder¼ teaspoon salt¾ cup Schnucks unsalted butter (1½ sticks),

softened, divided1 cup granulated sugar1½ teaspoons Schnucks pure vanilla extract2 Schnucks large eggs, separated½ cup Schnucks vitamin D whole milk¼ teaspoon cream of tartar¾ cup light brown sugar1 container (20 ounces) fresh pineapple,

quartered and sliced ¼-inch thick3 cup drained maraschino cherries

1. Preheat oven to 350°F. Spray 9 x 9-inch metal baking pan with cooking spray. In medium bowl, sift fl our and baking powder; add salt. In large bowl, with mixer on low speed, beat ½ cup butter and granulated sugar until blended. Increase speed to medium-high; beat until light and fl uff y, about 4 minutes, scraping bowl occasionally with rubber spatula. Reduce

speed to low, beat in vanilla. Add egg yolks 1 at a time, beating well after each addition and scraping bowl occasionally. Beat in fl our mixture alternately with milk just until blended, beginning and ending with fl our mixture; scraping bowl occasionally.

2. In separate large bowl, with mixer on high speed, whip egg whites and cream of tartar until whites hold a fi rm peak, but not dry; about4 minutes. With rubber spatula, gently fold egg white mixture into cake batter just until combined.

3. In 2- to 3-quart saucepan, melt remaining ¼ cup butter and brown sugar over medium heat, stirring frequently until sugar is dissolved. Continue to cook 4 to 5 minutes longer or until sugar mixture begins to bubble around edges of saucepan; remove from heat. Pour into prepared baking pan, quickly spreading to all edges. Arrange pineapple slices in rows (or favorite design), ensuring the slices do not touch; lightly push into brown sugar mixture. Place maraschino cherries in between pineapple slices; lightly push into brown sugar mixture. Gently spread cake batter over fruit. Bake 45 to 50 minutes or until wooden pick inserted in center of cake comes out with a few crumbs attached. Cool on wire rack 10 minutes. Run plastic knife around edges of pan to loosen cake; invert onto serving plate. Serve warm or completely cooled; refrigerate leftovers.


springtime > full menu

Visit schnuckscooks.com to watch our how-to videos! Scan this Tag with your smart phone to view our Floral video.

Visit schnuckscooks.com to watch our how-to videos! Scan this Tag with your smart phone to view our How to Segment an Orange video.


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cinco de mayoThe Cinco de Mayo holiday is thought to have originated in the Western regions of the U.S. to celebrate the anniversary of the victory of Mexican forces against the French army in 1862. Since then, the date has become an observance of Mexican heritage and pride, and our Mexican-inspired recipes make for a truly festive menu. Picadillo is a popular Latin American dish that has many variations, most of which contain ground meat and rice. Our Tres Leches Flan is a combination of two beloved Mexican desserts – tres leches cake and fl an. With condensed milk, evaporated milk and whole milk, our fl an stays true to the ingredients of tres leches, or three milks.

traditions > shared

Pork PicadilloActive Time: 40 minutesTotal Time: 40 minutes • Serves: 4

1 cup long grain white rice1 tablespoon Schnucks olive oil4 garlic cloves, minced (about 4 teaspoons)3 Schnucks bay leaves1 medium onion, chopped (about 1 cup)1 pound Pride of the Farm fresh

ground pork3 large Roma tomatoes (about 12 ounces),

diced (about 2 cups)1 cup water3 cup drained and sliced Schnucks

salad olives3 cup Schnucks tomato paste¼ cup golden raisins1 tablespoon Schnucks dried

oregano leaves1 tablespoon Schnucks ground cumin½ teaspoon salt8 teaspoon ground black pepper8 teaspoon Schnucks ground

cayenne pepper chopped fresh cilantro leaves for

garnish (optional)

1. Prepare rice as label directs. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add garlic, bay leaves and onion; cook 3 minutes, stirring frequently. Add pork; cook 7 to 8 minutes or until browned, breaking up meat with side of spoon.

2. Stir in remaining ingredients; heat to simmering. Reduce heat to low; cook 10 minutes, stirring occasionally. Remove bay leaves and serve picadillo over rice garnished with cilantro, if desired.


Tres Leches FlanActive Time: 10 minutesTotal Time: 1 hour 20 minutes plus coolingServes: 6

e cup pure cane granulated sugar2 tablespoons water1 (8¾-inch) foil pie pan3 Schnucks large eggs1 cup sweetened condensed milk¾ cup evaporated milk¾ cup Schnucks vitamin D whole milk2 teaspoons Schnucks pure vanilla extract boiling water (for water bath)

1. Preheat oven to 325°F. In 2- to 3-quart saucepan, heat sugar and water over medium heat until sugar dissolves, gently stirring with wooden spoon or heat-safe rubber spatula.

Once sugar is dissolved stop stirring; let cook 6 to 8 minutes or until color is caramel brown, swirling pan occasionally. Pour caramel into pie pan; immediately tilt to coat bottom and partial sides of pie pan.

2. In large bowl, with whisk, lightly beat eggs; stir in milks and vanilla. Pour egg mixture over caramel in pie pan. Place rimmed baking pan in oven on rack; place pie pan in center of baking pan. Carefully add enough boiling water to baking pan to come halfway up side of pie pan.

3. Bake fl an 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool fl an on wire rack 2 hours. To serve, invert pie pan onto serving plate and remove pie pan.



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meals for a steal Our fi sh sticks, including a quick recipe for homemade tartar sauce, are a great weeknight option the whole family will enjoy. Quiche is a traditional French dish with a savory egg custard and fl aky crust; the word quiche comes from the German word kuchen, meaning cake. The most popular version is Quiche Lorraine from the eponymous region in France and typically includes bacon, much like our rustic, crustless version. Both of these recipes are delicious, budget-conscious inspirations that will have the entire table asking for seconds!

30

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modestly > priced

Crispy Lemon Fish SticksActive Time: 25 minutesTotal Time: 35 minutes • Serves: 4

1 small lemon1½ cups panko breadcrumbs½ teaspoon salt, divided½ teaspoon ground black pepper, divided¼ cup Schnucks mayonnaise¼ cup Schnucks sour cream2 tablespoons Schnucks sweet relish1 tablespoon rinsed and drained

capers, chopped¼ teaspoon Schnucks ground

cayenne pepper2 Schnucks large eggs½ cup Schnucks vitamin D whole milk1½ pounds swai or tilapia fi llets, cut into

3 x 1-inch sticks6 tablespoons Schnucks canola oil, divided

1. From lemon, grate 2 teaspoons peel and squeeze 1 teaspoon juice. In pie plate or wide, shallow bowl, stir breadcrumbs, ¼ teaspoon each salt and black pepper, and lemon peel.

2. In small bowl, stir mayonnaise, sour cream, relish, capers, cayenne pepper and lemon juice. Refrigerate until ready to serve.

3. In separate pie plate or wide, shallow bowl, with whisk, beat eggs, milk and remaining ¼ teaspoon each salt and black pepper. Dip each fi sh stick into egg mixture, then press into breadcrumb mixture, turning to coat completely.

4. In nonstick 12-inch skillet, heat 3 tablespoons oil over medium-high heat. Add half of fi sh and cook 4 to 6 minutes or until fi sh turns golden brown on the outside and internal temperature reaches 145°F, turning once halfway through cooking. Transfer fi sh to paper towel-lined plate to drain. Carefully wipe skillet clean with paper towels. Repeat with remaining 3 tablespoons oil and fi sh. Serve fi sh with tartar sauce.


Crustless Cheesy Bacon& Egg Quiche Active Time: 25 minutesTotal Time: 1 hour 20 minutes • Serves: 8

Schnucks nonstick cooking spray1 package (8 ounces) bacon, cut into

1-inch pieces1 package (8 ounces) Schnucks white

mushrooms, sliced5 green onions, sliced (about ½ cup), divided2 Roma tomatoes, cut into

½-inch pieces, divided1 package (8 ounces) Schnucks fi nely

shredded sharp Cheddar cheese (2 cups), divided

12 Schnucks large eggs1 container (16 ounces) Schnucks sour cream1 tablespoon fresh thyme leaves, chopped1 teaspoon salt½ teaspoon ground white pepper

1. Preheat oven to 350°F. Lightly spray 11 x 7-inch or 2½-quart glass or ceramic baking dish with cooking spray.

2. In nonstick 12-inch skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 tablespoon bacon drippings from skillet. Add mushrooms to skillet and cook over medium heat 4 to 5 minutes or until tender.

3. Reserve ¼ cup each onions and tomatoes. Stir remaining onions, tomatoes and bacon into mushrooms. Spread mixture into bottom of prepared dish. Sprinkle with 1 cup cheese.

4. In large bowl, with whisk, beat eggs, sour cream, thyme, salt and pepper until well blended; pour over vegetables in dish. Sprinkle remaining 1 cup cheese on top.

5. Bake 50 to 55 minutes or until center is set and internal temperature reaches 145°F. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before serving.



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There’s Angus. Then there’s the Certified Angus Beef ® brand.

Classic SteakhouseSalad with Blue CheeseRecipe provided by theCertified Angus Beef ® brand

Serves 6

Ingredients:

3 (12-ounce) Certified Angus Beef ®

New York strip steaks

2 tablespoons balsamic vinegar

1 tablespoon honey

1/2 teaspoon freshly cracked pepper

1/3 cup olive oil

5 ounces spring mix lettuce greens

8 ounces fresh green beans, trimmedand blanched

1/2 pint grape or cherry tomatoes,cut in half

4 ounces crumbled blue cheese

Coarse kosher salt and freshly crackedpepper to taste

Other cuts that you can use for this recipe:Top Sirloin or Ribeye

Instructions:

In a small mixing bowl combinebalsamic vinegar, honey and pepper.While whisking, slowly add oil to createa vinaigrette. Add a pinch of salt ormore to taste; set aside.

Preheat grill. Season steaks with saltand pepper and grill to desireddoneness. Allow steaks to rest 5 minutesbefore slicing thinly across the grain.

In a large bowl combine mixed greens,green beans and tomatoes. Lightlydress and gently toss salad (refrigerateextra dressing for another time). Servewith warm steak strips and garnishwith blue cheese.

Schnucks is proud to feature Certified Angus Beef ® brand steaks,abundantly flavorful, incredibly tender and naturally juicy in every bite.

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