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schnuckscooks.com
> a letter from the editor
®
I thought that talking about expertise in our company was
going to be easy, but boy was I wrong. It’s easy enough to do –
but hard to be brief! In 75 years we have amassed many
knowledgeable teammates.
Editorial Team Dave Birkenmeier, Kelly Kraemer,
Michael McGraw, Terese Nguyen,
Joyce Reese, Karen Trombley,
Barb Weismiller
Creative Director Jeffrey Scheiber
Senior Designer Matt DeWilde
Today we have 19 professional chefs, 43 Schnucks Cooks
Stations doing cooking demos daily and a Cooking School for
those of you wanting to take your skills to the next level. We
have a Certified Cheese Specialist and many aspiring to achieve
this certification. We now have a nutritionist and two dietitians
focused on health trends, education and wellness.
Programs have been developed in many areas to keep us on
top of our game. For example, we have an annual Meat School,
Seafood School and Produce University. Our Floral Department
has an AIFD certified florist and 85 FTD® certified designers to
create that special arrangement. We have award-winning cake
decorators just waiting to customize a cake for you. Our
Pharmacy Team includes 66 Certified Diabetes Specialists to
assist with blood glucose monitoring and more.
We have 38 Certified Specialists of Wine, 55 Certified Beer
Servers in the Cicerone® Program and a Certified Cicerone®,
a Certified Wine Educator, two Certified Specialists of Spirits
and a Certified Advanced Sommelier. I think we can
recommend something special to serve to your guests!
Our Food Safety Team makes sure that the food you buy meets
very strict handling guidelines. Our Store Management Teams
have gone through CPR training and, if needed, can be of
assistance. I think you get the point – we have a lot of people
working very hard to be the best at meeting your needs!
We all take a great deal of pride in being part of a great
company celebrating 75 years in business. This edition is
dedicated to two brothers that carried on their mother’s vision.
Many of the practices that they pioneered are to this day a big
part of our company heritage. Cheers to Don and Ed Schnuck –
they set the bar high!
Dave Birkenmeier
Director of Food, Wine & Culinary Arts Education
Recipe Development Team Chris Hessler, C.E.C., Lucy Schnuck Schwetye,
Karen Trombley, Michael Trombley, C.E.C.,
Ashley Van Camp, Priscilla Ward, CFS
Food Styling Kathleen Sheridan
Photographer Doug Schaible
Wine & Beer Pairings Dave Birkenmeier, CSW, Chris Kline, Certified
Cicerone® in the Cicerone® Program
Recipe Testing Karen Trombley, Ashley Van Camp,
Priscilla Ward, CFS, Lori Yates, Ross Yedinak
Nutritional Analysis Becky Trepasso, R.D.
Prepress & Print Manager Wes Hartman
Contributing Writers Kelly Kraemer, Terese Nguyen
Editorial Support Stacey Alexander, Colleen Hazelton
Contributing Photographers Studio C, Ann Schulz, Gail Streepy,
& Stylists John Fletcher
© 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 efficacy 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
schnuckscooks.com
on the web
@
to contact schnucks:
2
St. Louis metro area
(314) 994-4400
Outside St. Louis metro area
(800) 264-4400
E-mail to [email protected]
10
®
> summer
4
schnucks 75th anniversary
Second generation: building the dream.
Doris Schnuck’s Famous Barbecue Sauce and
Sweet and Sticky Blueberry Molasses Barbecue Sauce.
6
wild for watermelon
Watermelon-Blueberry Pops.
8
8
express lane
Grilled New York Strip Steaks with Rainbow Pepper Relish and
Vegetarian Mini Loaf Pizza.
15
10 father’s day feast
Crab & Shrimp Boil and Grilled Buffalo Chicken Wings with
Creamy Blue Cheese Dip.
12 crab & shrimp boil 101
14 chillin’ out salads
Crunchy Slaw with Creamy Lime Dressing and Panzanella Salad.
15 summer sippers: herb-infused cocktails
Cucumber-Mint Martini and Fresh Herbed Bloody Marys.
16
table of contents
20
16 killer kabobs
}
Tuscan Chicken Kabobs with Tomato-Olive Relish,
Italian Sausage, Pepper & Onion Kabobs with Pesto Mayo and
Pineapple Salmon Kabobs.
20 party dips & snacks
Cowboy Caviar, Zesty Layered Hummus Dip and Pickled Vegetables.
23 too good to be true
Mango Panna Cotta with Raspberry Sauce.
24 burgerama
Cobb Burgers and Inside-Out Cheeseburger Under Fire.
24
28 baked beans revisited
Italian-Style Stovetop Baked Beans, Homemade Signature
BBQ Sauce and Picnic BBQ Baked Beans.
29 ethnic eats: mediterranean
Parsley, Tomato & Mozzarella Salad in Frico Baskets.
31 meals for a steal
Southwest Tuna-Vegetable Salad and Layered Ratatouille Provençal.
Schnucks Cooks > Summer 2014
3
1939
1939
2014
2014
Thankk Y
Th
You From 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 continue to take a classic family recipe and add
her own training and experience for a fresh, tasty twist!
4
second generation:
building the dream
In 1952, the second generation, sons
Don and Ed, joined Pop (Edwin) in
managing their largest store located
in Brentwood, Missouri. Throughout
the years, they were instrumental in
adding stores and conveniences like
in-store pharmacies.
By the late 1960s, Don and Ed were
operating 10 modern, state-of-the-art
stores in the St. Louis area. Schnucks
became known for the friendliness of
its teammates, so they adopted the
slogan “The Friendliest Stores In Town” to
highlight what customers were saying.
Don and Ed also created a summer
barbecue tradition by introducing the
pork steak! They wanted to offer a cut
of meat for grilling that was
inexpensive enough to fit
every family’s budget. True
ue
e
innovators, they cut a pork
rkk
shoulder one-half-inch thick
hiick
and found that it made an
n
excellent cut of meat to
throw on the grill. The pork
r
rk
steak was born! Don’s wife,
e
e,
Doris, made a famous
barbecue sauce that
pairs perfectly with pork
steaks. From value to
food expertise, we look
forward to continuing
their legacy and serving
you and your family for
years to come.
Doris Schnuck ’s Fam
ous Barbecue Sauce
2 Tbsp. Butt
1
1 tsp.
1 cup
1/2 cup
er or shortening
Onion, minced
Minced garlic
Schnucks catsup
Water
1 Tbsp. Lemon juic
e
1 Tbsp. Wine vineg
ar
2 Tbsp. Brown suga
r
1 Tbsp. Worcestersh
ire sauce
1 tsp. Salt
Put either butter or
place over moderatelshyortening in a medium sized saucepan
stirring constantly, high heat. Add onion and garlic and and
Add catsup, water, until they begin to brown, about 3 min cook,
sauce and salt. Simlemon juice, vinegar, sugar, Worcest utes.
ersh
mer mixture, ssttiirrrriinng
ooftfteenn, 20 miinnuutteess. ire
Barbecue Sauce Two Ways
To celebrate our 75th anniversary, we’re featuring a recipe from each family generation
n
alongside Lucy’s contemporary twist! For your summer barbecue, try Doris’ classic
sauce (perfect with pork steaks) or Lucy’s seasonally-influenced sauce. 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.
Sweet and Sticky Blueberry
Molasses Barbecue Sauce
Active Time: 15 minutes
Total Time: 30 minutes • Makes: 2 cups
2
2
1
½
3
¼
¼
2
2
teaspoons grapeseed oil
tablespoons minced shallots
garlic clove, chopped (about 1 teaspoon)
cup Heinz® tomato ketchup
cup packed Schnucks brown sugar
cup blueberry preserves
cup mild molasses
tablespoons Schnucks apple
cider vinegar
tablespoons yellow mustard
½
½
8
8
Lucy Schnuck S
chwetye
teaspoon Schnucks chili powder
teaspoon fresh cracked pepper
teaspoon chipotle powder
teaspoon salt
1. In 2-quart saucepan, heat oil over mediumlow heat. Add shallots and sweat until lightly
softened and translucent. Add garlic and cook
until fragrant.
2. Add remaining ingredients and cook until
sugar has completely dissolved. Season to
taste with additional salt, if desired. Serve with
barbecued pork steaks or bone-in pork chops.
Each 2 tablespoons: about 60 calories, 1 g total fat
(0 g saturated), 0 mg cholesterol, 130 mg sodium,
14 g carbohydrate, 0 g fiber, 12 g sugars, 0 g protein
Schnucks Cooks > Summer 2014
5
in season > watermelon
wild for watermelon
The quintessential fruit of summer,
watermelon is one of nature’s most
refreshing treats, and backyard barbecues
and picnics are seldom complete without
a juicy bite of melon. From the
Cucurbitaceae family, watermelon refers
to both the plant and the fruit itself, and is
related to cantaloupe, cucumber and
squash as gourd-bearing vines.
Indigenous to Africa, Egyptians cultivated
watermelon as far back as 4,000 years
ago, reaching the Americas in the 1600s.
There are now over 1,200 varieties of
watermelon, ranging from one-pound
mini melons to massive fruit that reaches
over 200 pounds.
Watermelon flesh is 92% water, giving it
a refreshing, thirst-quenching taste while
still delivering satisfying crispness. Though
perfectly delicious on its own, watermelon
has been finding its way onto restaurant
menus in just about every category,
from savory watermelon salads to sweet
sorbets for dessert. Ever versatile, even the
sturdy shell can be carved into a basket
and used as a unique container.
What’s more, the red, ripe flesh contains
lycopene, a phytonutrient that has been
shown to be essential in heart and bone
health. Watermelon also contains a host of
other antioxidants and anti-inflammatory
nutrients, including vitamins A and C. The
lesser-known white and yellow fleshed
varieties do not contain the same levels of
lycopene, but still boast an impressive
nutritional profile.
Watermelon season ranges from spring
to early fall, with peak harvest falling
during the summer months of June
through August. When choosing your
fruit, look for a firm watermelon that is
free of noticeable dents, cuts or bruises.
It should feel heavy when lifted, as the
ripest watermelons contain the highest
amount of water. The rind should be
Watermelon-Blueberry Pops
Active Time: 20 minutes
Total Time: 20 minutes plus freezing
Makes: 8 ice pops
3
pounds seedless watermelon, rind and
seeds removed, cut into 1-inch chunks
(about 5 cups), divided
¾ cup blueberries
1 lemon
1½ tablespoons Schnucks granulated sugar
3. Evenly divide watermelon-blueberry mixture
into eight 3-ounce ice pop molds; pour puréed
watermelon into molds. Freeze pops at least
8 hours or up to 1 week.
Each ice pop: about 45 calories, 0 g total fat, 0 mg cholesterol,
1 mg sodium, 12 g carbohydrate, 1 g fiber, 10 g sugars,
1 g protein
> Cook’s Wisdom
To easily unmold pops, dip molds in warm water for
10 seconds.
1. Finely chop 1 cup watermelon. In small bowl,
toss blueberries and chopped watermelon.
2. From lemon, squeeze 1½ teaspoons juice.
In blender or food processor with knife blade
attached, purée sugar, remaining watermelon
chunks and lemon juice.
6
Visit schnuckscooks.com to watch our how-to
videos! Scan this Tag with your smart phone to view
our How to Carve a Watermelon Basket video.
bright green, with a whitish-yellow spot
on the underside where the watermelon
rested on the ground.
Here are just a few fun facts about this
summertime favorite:
• The average American consumes
15 pounds of watermelon a year.
• Seedless watermelons, which now
account for nearly 85% of the
watermelons grown in the U.S., contain
white digestible “seeds” that are actually
empty seed coats.
• Watermelons are grown in 44 states
with Georgia, Florida, California and
Texas consistently topping other states
in production.
• The world record for largest watermelon
was grown in Arkedelphia, Arkansas, and
weighed an astounding 268.8 pounds.
• Ancient hieroglyphics depicted
watermelon harvests, and watermelon
seeds were actually found in the tomb of
Egypt’s King Tut.
No matter how you slice (and serve) it,
nothing says summer like a crisp,
refreshing bite of sweet watermelon.
Heinz 57 Pulled Pork
Serve this sweet pulled pork on your favorite sandwich
buns and top with Heinz Pickles if desired.
Prep Time: 10 minutes • Cook Time: 8 hours • Serves: 8
Ingredients:
½ cup Heinz 57® Sauce
¼ cup Lea & Perrins® Worcestershire Sauce
2 Tbsp. Heinz® Yellow Mustard
¼ cup firmly packed brown sugar
¼ cup tomato paste
1 medium onion, chopped, or about 2 cups
3½ lb. boneless pork shoulder blade roast,
trimmed and cut into 4 pieces
Directions:
In a 5 to 6 qt. slow cooker, mix together 57 Sauce,
Worcestershire Sauce, Mustard, sugar, tomato paste and
onion. Season with salt and pepper if desired. Add pork,
turning until well coated. Cover and cook on low heat
setting for about 8 hours, or until pork is tender,
turning occasionally.
To serve, remove pork from slow cooker. Pull pork into
shreds using two forks. Return pork to slow cooker and
stir until well mixed with sauce. Spoon about ¾ cup onto
your favorite sandwich buns and serve immediately.
Lea & Perrins® Burger Booster
This is the one the kids (and lots of the grown-ups)
will ask for again and again.
Prep Time: 5 minutes • Cook Time: 10 minutes • Serves: 4
Ingredients:
1 lb. ground beef
¼ cup Lea & Perrins® Worcestershire Sauce
¼ tsp. salt
1
⁄8 tsp. ground black pepper
Directions:
In medium bowl, combine all ingredients; shape into
4 patties. Grill or broil until done.
Top off with Heinz® Tomato Ketchup.
© H.J. Heinz Company, L.P. 2014. All rights reserved.
express lane
Green, orange and red bell peppers, though starkly different in color,
vary only slightly in taste due to the degree of ripening. Green bell
peppers are harvested before they have fully ripened, and the color
spectrum shifts to yellow, orange and then eventually red. Red bell
peppers are the sweetest since they’re the most ripe, while their
green siblings have a milder sweetness, but stronger pepper flavor.
Choose a variety of peppers to adorn your grilled steak and taste
the rainbow… literally! And don’t forget to savor one of summer’s
best produce treats – fresh tomatoes – which are the star of our
Vegetarian Mini Loaf Pizza. The classic Margherita combination of
tomatoes, basil and mozzarella are assembled atop a mini loaf for
a quick and family-friendly meal.
8
no time > to waste
Grilled New York Strip Steaks
with Rainbow Pepper Relish
Active Time: 25 minutes
Total Time: 35 minutes • Serves: 4
Rainbow Pepper Relish
1 lime
3 green, orange and/or red bell peppers,
finely chopped (about 2½ cups)
2 garlic cloves, crushed with press
(about 2 teaspoons)
½ small red onion, finely chopped
(about ¼ cup)
1 cup Schnucks frozen whole kernel
corn, thawed
2 tablespoons coarsely chopped fresh
cilantro leaves
¼ teaspoon salt
¼ teaspoon ground black pepper
Steaks
2 teaspoons Schnucks garlic powder
½ teaspoon Schnucks paprika
¼ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon Schnucks dried oregano leaves
1 tablespoon Schnucks vegetable oil
4 (8-ounce) New York strip steaks
(about 1-inch thick)
fresh chives for garnish (optional)
Vegetarian Mini Loaf Pizza
Active Time: 20 minutes
Total Time: 35 minutes • Serves: 4
1
1
tablespoon Schnucks extra virgin olive oil
package (8 ounces) Schnucks whole
white mushrooms, sliced (about 3 cups)
½ large onion, thinly sliced (about 1 cup)
2 teaspoons refrigerated garlic paste
1 Schnucks Bakery mini loaf (8 ounces)
1 cup tomato bruschetta topping, divided
1½ cups Schnucks finely shredded
mozzarella cheese (6 ounces), divided
2 medium tomatoes, sliced
(about 12 ounces)
¾ cup thinly sliced fresh basil leaves
2. Meanwhile, cut bread lengthwise in half
and place on rimmed baking pan, cut side up.
Spread bruschetta topping evenly on cut sides
of bread; top with mushroom mixture, then
sprinkle with 1 cup cheese. Arrange tomatoes
over cheese, overlapping slices to fit. Sprinkle
remaining ½ cup cheese over tomatoes.
3. Bake pizzas 12 to 14 minutes or until cheese
melts and edges brown. Sprinkle pizzas with
fresh basil. Cut each pizza crosswise in half
to serve.
Each serving: about 370 calories, 13 g total fat (3 g saturated),
10 mg cholesterol, 1090 mg sodium, 43 g carbohydrate,
4 g fiber, 7 g sugars, 20 g protein
1. Preheat oven to 400°F. In 12-inch skillet, heat
oil over medium-high heat. Add mushrooms
and onion; cook 7 to 8 minutes or until tender,
stirring occasionally. Stir in garlic paste and cook
1 minute.
1. Prepare Rainbow Pepper Relish: From lime,
squeeze 1½ tablespoons juice. In medium bowl,
toss bell peppers, garlic, onion, corn, cilantro,
salt, black pepper and lime juice until well
combined. Cover and refrigerate until ready to
serve. Makes about 3½ cups.
2. Prepare Steaks: Prepare outdoor grill for direct
grilling over medium-high heat. In small bowl,
combine garlic powder, paprika, coriander, salt,
pepper and oregano. Coat steaks with oil then
rub both sides with seasoning mixture.
3. Place steaks on hot grill rack; cook 10 to 12
minutes or until internal temperature reaches
140°F for medium-rare, turning once halfway
through cooking. Remove steaks from grill; let
stand 5 minutes. Internal temperature will rise
5° to 10°F upon standing. Serve steaks topped
with relish garnished with chives, if desired.
Each serving: about 303 calories, 8 g total fat (2 g saturated),
99 mg cholesterol, 395 mg sodium, 15 g carbohydrate, 3 g fiber,
4 g sugars, 44 g protein
Schnucks Cooks > Summer 2014
9
10
father’s day feast
Dads deserve the best on Father’s Day, and what better way to
celebrate than with a fun and festive seafood extravaganza? Our
Crab & Shrimp Boil has all the fixings that Dad will love, including
beer, smoked sausage and, of course, a medley of shellfish. With our
classic buffalo chicken wings, this party-ready menu is fit for a king…
King Dad, that is!
Crab & Shrimp Boil
Active Time: 20 minutes
Total Time: 1 hour • Serves: 8
3
bottles (12 ounces each) pale ale or
lager beer
2 packages (3 ounces each) crawfish,
shrimp & crab boil in bag
3 large lemons, quartered lengthwise
10 quarts water
¾ cup salt
2 pounds red new potatoes
3 large onions, quartered (about 4½ cups)
2½ pounds crab legs, thawed if necessary
1½ pounds raw 16-20 count shell-on shrimp,
thawed if necessary
2 packages (14 ounces each) smoked
sausage, cut into 2-inch pieces
4 ears fresh corn, silk and husks removed,
each ear cut in half
½ cup Schnucks unsalted butter (1 stick),
cut into cubes
¼ cup distilled white vinegar
1. In 18- to 20-quart saucepot or crab boil pot,
combine beer, crab boil bags, lemons, water
and salt; heat to boiling over high heat.
beer pairing >
Boulevard Brewing Co.
ZÔN Belgian-Style Witbier
Named after the Dutch word for “sun” (ZŌN),
this straw colored Belgian witbier has a fruity
aroma and a low level of hop bitterness. Its
subtle flavors of coriander and orange are the
perfect summertime brew to accompany
this seafood dish.
2. Add potatoes and return heat to simmering;
cook 10 minutes. Add onions and cook 5
minutes. Add crab legs, shrimp, sausage and
corn; heat to boiling. Cover saucepot and turn
off heat. Let stand 10 minutes or until internal
temperature of shrimp reaches 145°F.
1. Prepare Creamy Blue Cheese Dip: From
lemon, squeeze 1 tablespoon juice. In small
bowl, stir mayonnaise, sour cream and lemon
juice until blended. Stir in blue cheese until well
combined. Cover and refrigerate until ready to
serve. Makes about 1 cup.
3. Drain crab leg and shrimp mixture well;
return to saucepot. Sprinkle with butter cubes
and vinegar; toss mixture until butter melts.
Turn mixture out onto very large platter or
covered surface to serve.
2. Prepare Grilled Buffalo Chicken Wings:
Prepare outdoor grill for direct grilling over
medium heat. Remove wing tips from chicken
wings, then cut each wing in half at joint.
Thoroughly spray wings with cooking spray;
sprinkle with salt and pepper. Place wings on
hot grill rack; cook 25 to 30 minutes or until
wings lose their pink color throughout and
internal temperature reaches 165°F, turning
every 5 minutes. If wings begin to burn, transfer to
cooler part of grill. Transfer wings to large bowl.
*Each serving: about 560 calories, 29 g total fat
(14 g saturated), 250 mg cholesterol, 2989 mg sodium,
33 g carbohydrate, 4 g fiber, 8 g sugars, 41 g protein
*Estimated nutrient values are based on no more than 5%
retained cooking liquid. Due to the subjective nature of this
recipe, all nutrient values are approximate.
Grilled Buffalo Chicken Wings
with Creamy Blue Cheese Dip
Active Time: 45 minutes
Total Time: 45 minutes • Serves: 8
Creamy Blue Cheese Dip
1 small lemon
¼ cup Schnucks real mayonnaise
¼ cup Schnucks sour cream
½ cup blue cheese crumbles
Grilled Buffalo Chicken Wings
3 pounds whole chicken wings
Schnucks nonstick cooking spray
1 teaspoon salt
½ teaspoon ground black pepper
4 tablespoons Schnucks unsalted
butter (½ stick)
¾ cup Frank’s® RedHot® cayenne
pepper sauce
2 tablespoons Schnucks pure honey
3. Meanwhile, in 2- to 3-quart saucepan, melt
butter over medium heat. Stir in cayenne
pepper sauce and honey until well blended;
heat 4 to 5 minutes or until slightly thickened,
stirring occasionally. Makes about 1 cup.
4. Pour pepper sauce mixture over wings and
toss until well coated. Serve wings with Creamy
Blue Cheese Dip.
Each serving: about 364 calories, 29 g total fat
(15 g saturated), 99 mg cholesterol, 2214 mg sodium,
8 g carbohydrate, 0 g fiber, 5 g sugars, 22 g protein
Visit schnuckscooks.com to watch our how-to
videos! Scan this Tag with your smart phone to
view our Crab & Shrimp Boil video.
Schnucks Cooks > Summer 2014
11
1.
crab & shrimp
boil 101
a
e
k
a
m
how to
2.
Scott Drake
Schnucks Executive Chef
crab & shrimp boil
Give the grill a break and cook up this indulgent summertime feast.
For many, preparing a seafood boil is an art: deciding which type of
shellfish to use, what type of seasonings and vegetables to include,
and whether to add sausage. Give this impressive yet simple recipe
a try, then grab some beer, plenty of napkins and dig in!
Root When trimming the root end of the onion, make sure to leave
1. Onion
a portion of the root attached. This will help the onion wedges stay together
as they cook.
3.
Seafood boil seasoning bags are very convenient because they
2. Seasoning
eliminate the need to decide which and how much of each herb and spice
to include. As the mixture comes to a boil, the seasonings will infuse the
cooking liquid with aromatics that perfectly complement the shellfish.
Timing The trick to a seafood boil is timing the addition of the
3. Perfect
ingredients. Sturdier vegetables require a longer cooking time than softer
vegetables, crab, shrimp and smoked sausage. Play around with your favorite
ingredients, but just remember the timing trick. Try other vegetables like
mushrooms, halved garlic cloves, chopped celery and halved Brussels sprouts.
4.
In Pouring the strained mixture out onto a covered surface makes
4. Dig
for both easy serving and cleanup. Have several shellfish crackers, small
seafood forks and hot sauce on hand, as well as a few empty bowls for
discarding the shells.
Visit schnuckscooks.com to watch our how-to videos!
12
chillin’ out salads
These two salad inspirations will keep your table crisp and cool in the warm summer sun. Our crunchy slaw is
dressed with a tart and tangy lime dressing that’s perfect for any summertime spread. The traditional panzanella
salad, from the Tuscany region of Italy, combines the classic flavors of tomatoes, basil, olive oil and vinegar with
rustic bread. The name itself comes from the Italian word pane for bread, and usually involves soaking day-old bread
with a mix of vegetables for a hearty yet refreshing dish that can be an entrée on its own, or served as a side salad.
Crunchy Slaw with
Creamy Lime Dressing
Active Time: 20 minutes
Total Time: 30 minutes • Serves: 6
Dressing
2 limes
1 garlic clove, crushed with press
(about 1 teaspoon)
½ cup Schnucks real mayonnaise
2 tablespoons Schnucks sour cream
1 teaspoon hot sauce
1 teaspoon Schnucks granulated sugar
¾ teaspoon salt
Slaw
1 package (14 ounces) pre-cut coleslaw mix
4 green onions, sliced lengthwise, then
chopped (about ½ cup)
1 ear fresh corn, kernels cut from cob
(about 1 cup)
½ red bell pepper, chopped (about ½ cup)
2 tablespoons coarsely chopped fresh
basil leaves
2 tablespoons coarsely chopped fresh
cilantro leaves
14
1. Prepare Dressing: From limes, squeeze 2
tablespoons juice. In small bowl, with whisk, stir
garlic, mayonnaise, sour cream, hot sauce, sugar,
salt and lime juice.
2. Prepare Slaw: In large bowl, toss coleslaw mix,
onions, corn, bell pepper, basil and cilantro. Pour
dressing over slaw mixture and toss until well
combined. Let stand at least 10 minutes or cover
and refrigerate up to 12 hours before serving.
1
½
¾
1
package (e ounce) fresh basil, leaves
thinly sliced (about ¾ cup), divided
(12-ounce) jar roasted sweet red
peppers, drained, coarsely chopped
(about ½ cup)
cup refrigerated The Pear Tree
sweet onion house vinaigrette salad
dressing, divided
bag (6 ounces) The Pear Tree croutons
Each serving: about 174 calories, 20 g total fat (14 g saturated),
8 mg cholesterol, 439 mg sodium, 18 g carbohydrate, 3 g fiber,
5 g sugars, 2 g protein
1. In large bowl, combine tomatoes, cucumber
and onion. Add ½ cup basil, peppers and
½ cup dressing; gently toss until well coated
with dressing. Cover and refrigerate 30 minutes.
Panzanella Salad
2. Add croutons and remaining ¼ cup dressing
to tomato mixture. Gently toss to combine before
serving. Garnish with remaining ¼ cup basil.
Active Time: 20 minutes
Total Time: 50 minutes • Serves: 8
2
1
½
medium tomatoes, cut into ¾-inch pieces
(about 2 cups)
English cucumber, cut lengthwise in half,
then cut crosswise into ¾-inch pieces
(about 3 cups)
large red onion, cut into ¼-inch strips
(about 1 cup)
Each serving: about 240 calories, 16 g total fat (2 g saturated),
5 mg cholesterol, 460 mg sodium, 20 g carbohydrate, 1 g fiber,
5 g sugars, 4 g protein
summer sippers:
herb-infused cocktails
The craft cocktail resurgence has swept the country, and fixing a variety of classic
concoctions has become both an art and a science. Infused liqueurs and homemade
ingredients are now more common for at-home mixologists, and the use of fresh
herbs is a great way to add flavor and depth into cocktails. Mint and cucumber
brighten up a crisp and cool martini, while cilantro and parsley provide an herbpacked punch to our fresh take on the classic Bloody Mary.
Cucumber-Mint Martini
Active Time: 10 minutes
Total Time: 10 minutes • Serves: 1
1
1
cup ice
(3-inch) piece cucumber, peeled and
chopped into ½-inch pieces (about ½ cup)
10 fresh mint leaves plus additional sprig for
garnish (optional)
2 ounces (¼ cup) gin or vodka
1 ounce (2 tablespoons) apple juice
½ ounce (1 tablespoon) fresh lime juice
1½ teaspoons agave nectar
1. Place ice in martini glass to chill. In cocktail
shaker, with large spoon or muddler, mash
cucumber pieces. Add mint leaves; with spoon,
gently press leaves into cucumber.
2. Add remaining ingredients and ice (in glass)
to shaker. Shake vigorously until frost appears
on exterior of shaker; strain through fine-mesh
strainer into martini glass and garnish with mint
sprig, if desired.
summertime > living is easy
Each serving: about 205 calories, 0 g total fat,
0 mg cholesterol, 6 mg sodium, 15 g carbohydrate, 1 g fiber,
12 g sugars, 1 g protein
> Cook’s Wisdom
Similar to a pestle, a muddler is a long stick used to
mash fruits, herbs and spices in the bottom of a cocktail
shaker or glass.
Gently muddle mint leaves so as to not bruise them,
which can result in a bitter flavor.
Fresh Herbed Bloody Marys
Active Time: 10 minutes
Total Time: 10 minutes • Serves: 4
Bloody Marys
2 limes
2 garlic cloves
3 cups Schnucks vegetable juice
¼ cup fresh cilantro leaves plus additional
sprigs for garnish (optional)
¼ cup fresh Italian parsley leaves
1 tablespoon Lea & Perrins®
Worcestershire sauce
½ teaspoon Schnucks ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
1 cup vodka
ice
garnishes: bell pepper slices, celery
ribs, lime slices or pickled vegetables
(optional) (see page 22)
Rim (optional)
1 tablespoon fresh lime juice
½ teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon Schnucks ground cumin
1. Prepare Bloody Marys: From limes, squeeze 3
tablespoons juice. In blender, add all ingredients
including lime juice, except vodka; blend 1 to 2
minutes or until smooth. Stir in vodka.
2. Prepare Rim, if desired: Place lime juice in
small shallow bowl. In separate small shallow
bowl, stir salt, pepper and cumin. Dip glass rim
in lime juice then in spice mixture.
3. Serve Bloody Marys over ice with garnishes,
if desired.
Each serving: about 177 calories, 0 g total fat, 0 mg cholesterol,
650 mg sodium, 10 g carbohydrate, 2 g fiber, 7 g sugars,
2 g protein
Schnucks Cooks > Summer 2014
15
16
sizzling > on a stick
killer kabobs
Grilling skewered meat over an open fire is one of the oldest forms of cooking, and evidence of this
basic culinary practice dates back to 1700 B.C. While spears or swords used in prehistoric times have
been replaced with more conventional and convenient skewers, the preparation and cooking methods
remain similar. Complementary and unique ingredients, like the combinations in our three recipes, are
grilled for the perfect, flame-kissed kabobs for any backyard barbecue.
Tuscan Chicken Kabobs with
Tomato-Olive Relish
Active Time: 40 minutes
Total Time: 40 minutes plus marinating
Serves: 6
3
6
lemons
garlic cloves, crushed with press
(about 2 tablespoons)
3 cup plus 1 tablespoon Schnucks extra
virgin olive oil, divided
3 tablespoons finely chopped fresh
basil leaves
1 tablespoon anchovy paste
½ teaspoon salt
1 teaspoon ground black pepper, divided
2 pounds boneless, skinless chicken
breasts, cut into 1½-inch chunks
3 Roma tomatoes, chopped
(about 1½ cups)
½ cup drained, pitted kalamata olives,
coarsely chopped
3 tablespoons drained capers
3 tablespoons minced red onion
12 (10-inch) bamboo or metal skewers
5 medium zucchini, cut diagonally into
1-inch-thick slices (about 6 cups)
1. From lemons, squeeze 6 tablespoons juice. In
medium bowl, with whisk, stir garlic, 3 cup oil,
basil, anchovy paste, salt, ¾ teaspoon pepper
and lemon juice. Place chicken in large zip-tight
plastic bag; pour oil mixture into bag. Seal bag,
pressing out excess air; refrigerate at least 1
hour or up to 4 hours, turning occasionally.
2. Meanwhile, in medium bowl, toss tomatoes,
olives, capers, onion, and remaining 1 tablespoon
oil and ¼ teaspoon pepper. Cover and refrigerate
tomato relish up to 1 day; let stand at room
temperature 15 minutes before serving. Makes
about 2 cups.
3. Soak skewers (if using bamboo) in water 15
minutes. Prepare outdoor grill for direct grilling
over medium heat. Remove chicken from
marinade; discard marinade. Alternately thread
chicken and zucchini onto skewers.
2. Meanwhile, soak skewers (if using bamboo)
in water 15 minutes. In small bowl, with whisk,
stir mayonnaise and pesto until well combined.
Cover and refrigerate until ready to serve. Makes
about 1 cup.
4. Place kabobs on hot grill rack; cook 12
to 16 minutes or until chicken loses its pink
color throughout and reaches an internal
temperature of 165°F, rotating kabobs a quarter
turn every 3 to 4 minutes. Serve kabobs with
Tomato-Olive Relish.
3. Remove sausage and vegetables from
marinade; discard marinade. Alternately thread
sausage, mushrooms, bell peppers and onion
onto skewers. Sprinkle kabobs with salt and
black pepper. Place kabobs on hot grill rack over
direct heat; cook, uncovered, 8 minutes, rotating
kabobs a quarter turn every 2 minutes.
Each serving: about 330 calories, 18 g total fat (3 g saturated),
79 mg cholesterol, 760 mg sodium, 11 g carbohydrate, 3 g fiber,
6 g sugars, 29 g protein
Italian Sausage, Pepper &
Onion Kabobs with Pesto Mayo
Active Time: 35 minutes
Total Time: 50 minutes • Serves: 6
2
pounds Schnucks Signature Italian
sausage links, cut into 2-inch pieces
1 package (16 ounces) Schnucks whole
white mushrooms, stems removed
2 green bell peppers, cut into 1½-inch
pieces (about 2 cups)
1 large onion, cut into 1½-inch pieces
(about 2 cups)
1½ cups Schnucks Italian dressing, divided
12 (10-inch) bamboo or metal skewers
¾ cup Schnucks real mayonnaise
3 cup refrigerated basil pesto
½ teaspoon salt
½ teaspoon ground black pepper
4. Transfer kabobs to indirect heat; cook, covered,
12 to 16 minutes longer or until internal
temperature of sausage reaches 160°F, basting
occasionally with remaining ½ cup dressing and
rotating kabobs a quarter turn every 3 to 4
minutes. Serve kabobs with Pesto Mayo.
Each serving: about 768 calories, 73 g total fat (33 g saturated),
95 mg cholesterol, 1718 mg sodium, 23 g carbohydrate,
2 g fiber, 8 g sugars, 22 g protein
< pairings from the vine
2010 Ruffino Santedame
Optimal balance between hard
and soft that leads to a very typical
elegance. The first sensations are of
plum, blackberry and currant. Overall
balance supported by velvet tannins
and balsamic notes on finish. Pairs well
with chicken or sausage kabobs.
1. Prepare outdoor grill, half for direct grilling
over medium-high heat and half for indirect
grilling. Place sausage in large zip-tight plastic
bag. Place mushrooms, peppers and onion in
separate large zip-tight plastic bag. Pour ½ cup
dressing into each bag; seal bags, pressing out
excess air. Refrigerate 15 minutes.
Schnucks Cooks > Summer 2014
17
Pineapple Salmon Kabobs
Active Time: 30 minutes
Total Time: 45 minutes plus marinating
Serves: 6
3
1
½
limes
garlic clove, minced (about 1 teaspoon)
cup Schnucks unsweetened
pineapple juice
3 cup light coconut milk
3 tablespoons grapeseed oil
2 tablespoons Schnucks pure honey
2 pounds salmon fillets, skin removed, cut
into 1½-inch chunks
12 (10-inch) bamboo or metal skewers
3 tablespoons Schnucks sweetened
coconut flakes
1½ red bell peppers, cut into 1½-inch pieces
(about 2 cups)
1 small red onion, cut into 1½-inch wedges
and separated (about 1 cup)
½ large fresh pineapple, peeled, cored and
cut into 1½-inch chunks (about 4 cups)
1. From limes, squeeze ¼ cup juice. In medium
bowl, with whisk, stir garlic, pineapple juice,
coconut milk, grapeseed oil, honey and lime
juice. Place salmon in large zip-tight plastic bag;
pour pineapple juice mixture into bag. Seal bag,
pressing out excess air; refrigerate 30 minutes.
2. Meanwhile, soak skewers (if using bamboo)
in water 15 minutes. Prepare outdoor grill for
direct grilling over medium heat. In microwavesafe small bowl, cook coconut in microwave
oven on high 1 to 1½ minutes or until toasted,
stirring every 20 seconds.
3. Remove salmon from marinade; discard all
but ¾ cup marinade. Alternately thread salmon,
bell pepper, onion and pineapple onto skewers.
Brush skewers with ¼ cup reserved marinade
just before placing on grill.
4. Place kabobs on hot grill rack; cook 12 to
16 minutes, or until salmon turns opaque
throughout and internal temperature reaches
145°F, rotating kabobs a quarter turn every 3 to
4 minutes. Remove kabobs from grill and place
on large serving plate; keep warm.
5. In 1- to 2-quart saucepan, heat remaining
½ cup reserved marinade just to boiling over
18
medium-high heat, stirring frequently. Drizzle
marinade over kabobs and sprinkle with
toasted coconut.
Each serving: about 377 calories, 14 g total fat
(3 g saturated), 68 mg cholesterol, 77 mg sodium,
28 g carbohydrate, 3 g fiber, 21 g sugars, 34 g protein
> Cook’s Wisdom
Serve with a side of your favorite rice.
If you have a grilling basket, place skewers in the basket
and grill each side 6 to 8 minutes.
beer pairing >
Boulevard 80 Acre Hoppy Wheat
This beer pairs beautifully with these kabobs.
The zesty but light wheat ale will not
overpower the delicate flavor of the salmon,
but the judicious amount of hops will provide
a great balance for the pineapple’s sweetness.
It’s a light and refreshing beer with plenty of
flavorful attitude, just like the dish.
E VER
WONDER WH Y
CALIFORNIA AVOCADOS JUST SEEM TO
INSIST ON CALIFORNIA AVOCADOS. CALIFORNIA AVOCADO.COM
©2014 California Avocado Commission
20
palate pleasers > perfect palette
party dips & snacks
With so many occasions to celebrate between Memorial Day and Labor Day, from
graduation parties to neighborhood potlucks, summer entertaining comes in many
forms. Our crowd-pleasing trio of party snacks is versatile enough for any soirée,
including Cowboy Caviar, a layered hummus dip and pickled vegetables.
Cowboy Caviar
Zesty Layered Hummus Dip
Active Time: 20 minutes
Total Time: 20 minutes plus chilling
Serves: 16
Active Time: 20 minutes
Total Time: 20 minutes
Serves: 24
2
1
½
1
1
4
2
1
½
¼
¾
½
¾
¼
cans (15 ounces each) Schnucks blackeyed peas, drained and rinsed
can (15 ounces) Schnucks black beans,
drained and rinsed
can (11 ounces) white shoepeg corn,
drained and rinsed, or 1 ear fresh corn,
kernels cut from cob (about 1 cup)
garlic cloves, minced (about 4 teaspoons)
red and/or yellow bell peppers, chopped
(about 2 cups)
small jalapeño chile pepper, seeded if
desired, and minced (about 3 tablespoons)
large red onion, chopped (about ¾ cup)
cup coarsely chopped fresh
cilantro leaves
cup Schnucks apple cider vinegar
cup Schnucks olive oil
teaspoon salt
teaspoon ground black pepper
1. In large bowl, toss black-eyed peas, black
beans, corn, garlic, bell peppers, jalapeño, onion
and cilantro until well combined.
2. In medium bowl, with whisk, blend vinegar,
oil, salt and black pepper.
3. Pour vinegar mixture over black-eyed pea
mixture and toss to combine. Cover and
refrigerate at least 6 hours or up to overnight,
stirring occasionally. Toss just before serving.
Serve with scoop-style tortilla chips or as a side
dish. Makes about 8 cups.
Each ½ cup: about 145 calories, 7 g total fat (1 g saturated), 0
mg cholesterol, 411 mg sodium, 17 g carbohydrate,
4 g fiber, 2 g sugars, 5 g protein
container (10 ounces) classic hummus
cup drained, pitted kalamata olives,
coarsely chopped
2 Roma tomatoes, chopped (about 1 cup)
1 cup crumbled feta cheese
3 cup sliced pepperoncini
½ small red onion, finely chopped
(about ½ cup)
2 tablespoons coarsely chopped fresh dill
1½ tablespoons Schnucks extra virgin olive oil
In 9-inch square or round serving dish or pie
plate, layer hummus, olives, tomatoes, cheese,
pepperoncini, onion and dill; drizzle with oil.
Makes about 4½ cups. Serve with pita chips,
crackers and/or carrot and cucumber sticks.
Each 3 tablespoons: about 117 calories, 9 g total fat
(3 g saturated), 11 mg cholesterol, 385 mg sodium,
5 g carbohydrate, 2 g fiber, 1 g sugars, 4 g protein
> Cook’s Wisdom
Dip can be prepared, covered and refrigerated up to
4 hours before serving.
beer pairing >
Negra Modelo
Negra Modelo is a Mexican-brewed
Vienna-style lager. Its malt sweetness will
help to balance the saltiness of the
Mediterranean dish and the spicy peppers
in the Cowboy Caviar while the subtle
smokiness will add complexity to both
dishes. Carbonation will scrub the oils and
spices from the palate and keep you
coming back for more.
> Cook’s Wisdom:
Include the seeds and veins of the jalapeño chile pepper
to add more heat to the mix.
Schnucks Cooks > Summer 2014
21
Pickled Vegetables
Active Time: 35 minutes
Total Time: 50 minutes plus standing and
chilling • Makes: about 14 cups
Marinade
1 bottle (64 ounces) distilled white vinegar
9 cups water
2¼ cups Schnucks granulated sugar
3 cup kosher salt
2 tablespoons pickling spice blend
2 teaspoons Schnucks crushed red
pepper flakes
1½ teaspoons Schnucks dried oregano leaves
Vegetables
2 whole garlic bulbs (heads), cloves
separated and peeled, then ends
trimmed (about ½ cup)
1½ pounds carrots, cut lengthwise in half,
then cut crosswise into 1-inch pieces
(about 4 cups)
1 medium head cauliflower, cut into
1½-inch pieces (about 8 cups)
¼ large head green cabbage, coarsely
chopped into 2-inch chunks and
separated (about 6 cups)
2 medium red bell peppers, cut into
1½-inch pieces (about 3 cups)
1. In 8-quart stainless steel saucepot, heat all
Marinade ingredients to boiling over high
heat, stirring occasionally to
dissolve sugar. Add
garlic; boil 3 minutes. Add carrots; boil 1 minute.
Add cauliflower; boil 30 seconds. Add cabbage;
boil 30 seconds. Remove saucepot from heat;
add bell peppers and let stand 15 minutes.
2. With large slotted spoon or sieve, transfer
vegetables to large bowl or container (large
enough to hold about 5 quarts). Reserve
marinade. Let vegetables and marinade
cool to room temperature. When cool, pour
enough reserved marinade over vegetables to
cover; discard remaining marinade. Cover and
refrigerate at least overnight or up to 1 week.
Each ½ cup: about 44 calories, 0 g total fat, 0 mg cholesterol,
47 mg sodium, 10 g carbohydrate, 1 g fiber, 7 g sugars,
1 g protein
> Cook’s Wisdom
Toss pickled vegetables into salads, add them to
sandwiches or serve as part of a relish or appetizer plate.
Try other vegetables like asparagus spears, whole baby
corn or fresh green beans.
22
too good to be true
benefits of yogurt
A cup of yogurt is proof positive that
when it comes to healthy and tasty food,
big things often come in little packages.
Yogurt packs a powerful punch, whether
you’re looking for a treat to toss into your
child’s lunch bag or a snack to stash in your
office fridge.
Mango Panna Cotta with
Raspberry Sauce
Active Time: 30 minutes
Total Time: 35 minutes plus chilling
Makes: 6 panna cotta
Panna Cotta
Schnucks nonstick cooking spray
1 can (12 ounces) evaporated milk
1 envelope (¼ ounce) unflavored gelatin
3 cup Schnucks granulated sugar
3 large ripe mangoes, peeled, pitted and cut
into ¼-inch pieces, divided (about 3 cups)
1 container (6 ounces) vanilla nonfat
Greek yogurt
2 tablespoons toasted slivered almonds
fresh mint leaves for garnish (optional)
Raspberry Sauce
1 medium orange
1 package (6 ounces) fresh raspberries plus
additional for garnish (optional)
1 tablespoon Schnucks granulated sugar
1. Prepare Panna Cotta: Lightly spray six 8-ounce
ramekins with cooking spray; place on rimmed
baking pan. Place milk in 2-quart saucepan and
sprinkle gelatin over milk; let stand 1 minute. Stir
in sugar; heat mixture over medium-low heat
5 minutes or just until warm and gelatin and
sugar are dissolved, stirring frequently. Don’t
allow to boil. Remove saucepan from heat; cool
10 minutes.
2. Sprinkle 2 tablespoons mango pieces into
bottom of each prepared ramekin. In blender,
purée remaining 2¼ cups mango, yogurt and
milk mixture until smooth and creamy. Evenly
pour puréed mango mixture over mango
pieces. Cover and refrigerate panna cotta at
least 4 hours or up to overnight to set.
3. Prepare Raspberry Sauce: From orange, grate
1 teaspoon peel and squeeze ¼ cup juice. In
blender, purée raspberries, sugar, orange juice
and peel until smooth. Strain mixture through
fine-mesh strainer; discard seeds. Makes about
¾ cup.
4. To serve, carefully run small knife around
edge of ramekins to loosen panna cotta, then
invert ramekins onto each of 6 dessert plates to
release; spoon about 2 tablespoons raspberry
sauce around panna cotta. Sprinkle each with
1 teaspoon almonds and garnish with whole
raspberries and mint leaves, if desired.
Each panna cotta: about 283 calories, 6 g total fat
(3 g saturated), 18 mg cholesterol, 73 mg sodium,
50 g carbohydrate, 5 g fiber, 45 g sugars, 10 g protein
> Cook’s Wisdom
To toast almonds: In 8-inch skillet, toast almonds over
medium-low heat 3 to 4 minutes or until golden brown
on the edges, stirring frequently. Transfer to plate to cool.
Most of us have heard that eating yogurt
is an excellent way to get calcium, and
a calcium-rich diet can help slow bone
loss and reduce the risk of osteoporosis.
But yogurt’s calcium levels are just the
beginning of a long list of nutritional
benefits. Yogurt is a source of magnesium
and B vitamins. It offers a lot of protein
without a lot of calories, which makes it
ideal for weight-loss plans. In fact, yogurt
provides such a high source of protein – as
much as 20 percent of the recommended
daily protein intake – that the U.S.
Department of Agriculture considers
it an alternative to meat in its school
lunch program.
Yogurt is made by combining a dairy
product with bacteria – good bacteria
that help fight against harmful bacteria in
our intestinal tracts. Many yogurt varieties
contain even more beneficial live and
active bacteria that are thought to boost
immune function.
This versatile food can be incorporated
into your diet in countless ways. Any
variety can be used to top off granola,
added to smoothies and used in place of
some of the liquid in desserts or baked
goods. Reduced-fat or 0% fat plain yogurt
is a great way to save calories and fat when
used in place of mayonnaise or sour cream
in dips and dressings.
Whether it’s rich and creamy or light
and tangy, there are yogurt flavors to
suit the taste buds of everyone on your
shopping list. For an easy way to go big
on nutrition – but not on price – make the
yogurt section of our Dairy Department
one of your routine stops whenever
you’re at Schnucks.
Visit schnuckscooks.com to watch our how-to
videos! Scan this Tag with your smart phone to
view our How to Cut a Mango video.
Schnucks Cooks > Summer 2014
23
beer pairing >
Stone Brewing Company – Stone IPA
A burger this complex deserves an equally
complex beer. Stone IPA has an assertive hop
bitterness that will intensify the blue cheese and
really make it pop. The floral hop aroma is
reminiscent of citrus and pine. The beer has a
clean, dry and refreshing body with enough
carbonation to scrub the oils, yolk and spices of
the burger from your palate and leave you
craving the next bite.
24
top it off > as you like
burgerama
Nothing says summer like a fresh-off-the-grill burger, especially when they’re as unique
and delicious as our dynamic recipe duo. With avocado, blue cheese and egg, our Cobb
Burgers include the classic flavors of its salad namesake, all atop a flame-grilled beef
patty. For a kick of spice to match the summer heat, try our cheese-stuffed inside-out
burgers, served under a “fire” of fire-roasted tomatoes and green chiles. Both burger
creations are bound to be new crowd-pleasing favorites.
Cobb Burgers
Active Time: 25 minutes
Total Time: 25 minutes • Serves: 4
1¼ pounds ground chuck
2 green onions, finely chopped
(about 2 tablespoons)
1 tablespoon Lea & Perrins®
Worcestershire sauce
1 teaspoon Schnucks Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
4 whole wheat hamburger buns
Schnucks nonstick cooking spray
4 Schnucks large eggs
4 romaine lettuce leaves
4 slices tomato
2 thin slices red onion, separated into rings
¼ cup drained, sliced roasted red peppers
½ ripe California Avocado, peeled,
thinly sliced
½ cup blue cheese crumbles
1. Prepare outdoor grill for direct grilling over
medium heat. In medium bowl, gently mix
ground chuck, green onions, Worcestershire,
mustard, salt and black pepper until well blended;
shape mixture into four ½-inch-thick patties.
2. Place burgers on hot grill rack; cover
and cook 8 to 10 minutes or until internal
temperature reaches 160°F, turning burgers
once halfway through cooking. Place buns, cut
side down, on hot grill rack; cook 1 to 2 minutes
or until toasted.
Each serving: about 517 calories, 26 g total fat (11 g saturated),
273 mg cholesterol, 774 mg sodium, 24 g carbohydrate, 4 g fiber,
5 g sugars, 36 g protein
> Cook’s Wisdom
Eggs can also be cooked in a nonstick 12-inch oven-safe
skillet directly on the grill rack.
Inside-Out Cheeseburger
Under Fire
Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4
1
can (14.5 ounces) fire-roasted
diced tomatoes
1 can (4 ounces) Schnucks diced mild
green chiles
½ small red onion, minced (about ¼ cup)
¼ cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1¼ pounds extra lean ground beef
4 ounces Cabot pepper Jack cheese,
shredded (about 1 cup)
4 sesame seed hamburger buns
½ cup refrigerated classic or
spicy guacamole
2. Meanwhile, divide ground beef into 8 equal
portions and flatten each into a thin 4-inch
patty. Place ¼ cup cheese in center of 4 patties;
cover cheese with remaining 4 patties. Press
beef together around sides of 2 patties to seal
edges to enclose cheese in center. Gently pat
burger until thickness is equal from side to side.
3. Gently place burgers on hot grill rack or grill
pan; cook 7 to 8 minutes or until cheese is
melted inside, burgers are browned and internal
temperature of burgers reaches 160°F, turning
once halfway through cooking. Place buns, cut
side down, on hot grill rack; cook 1 to 2 minutes
or until toasted.
4. Remove buns and burgers from grill. Spread
bottom half of buns with 2 tablespoons
guacamole; top with burger and spoon ¼ cup
salsa over burger. Place top half of buns over
salsa to close burgers; serve with remaining salsa.
Each serving: about 580 calories, 25 g total fat
(10 g saturated), 100 mg cholesterol, 970 mg sodium,
47 g carbohydrate, 4 g fiber, 7 g sugars, 41 g protein
1. Prepare outdoor grill for direct grilling
over medium-high heat or preheat grill pan for
2 minutes over medium-high heat. In small 1to 2-quart saucepan, cook tomatoes, chiles,
red onion, cilantro and lime juice over
medium heat 4 to 5 minutes or until
thickened. Reduce heat to low and
keep warm, stirring occasionally.
3. Meanwhile, spray nonstick 12-inch skillet with
cooking spray. Add eggs to skillet; cover and
cook over medium heat 4 to 6 minutes or until
egg whites are cooked through and yolks are
slightly soft.
4. To assemble burgers, with spatula, separate
eggs into 4 fried eggs. Place 1 lettuce leaf and
1 tomato slice on bottom half of each bun.
Top each with a burger, fried egg, a few onion
rings, and one-quarter each of the red peppers,
avocado and cheese. Place top half of buns over
cheese to serve.
Schnucks Cooks > Summer 2014
25
top it off > as you like
create a better burger
Over the years, piling lettuce, tomatoes and
pickles on burgers has become the most
popular way to dress them up. But there are
many other ways to build a better burger.
Ready to transform boring into bold? Tame
into terrific? Read on.
Mix it: What’s the secret of a better burger?
What’s inside of course! Sprinkle in dill, basil,
thyme or rosemary to add zest without
adding calories. Or mix in minced onion,
garlic, lemon pepper, Italian seasoning,
flavored breadcrumbs – even Cajun spices –
to give your burgers real zing.
All things equal: To make perfectly uniform
patties like the pros, roll the meat in wax
paper to form a log. Then cut into the
desired thickness.
Be good to your burger: Don’t be
tempted to press the spatula down on your
beautiful burgers. You’ll lose the natural
juices. Instead, using a fork, poke holes in
uncooked patties. Heat will work its way
through and cook the meat evenly.
Top it: Just before your burgers are done,
top with your favorite gourmet cheese. Then
get creative! Finish off with sautéed red
onions, steak sauce, horseradish, sun-dried
tomatoes, pepperoni, pizza sauce, grilled
jalapeño peppers or Canadian bacon.
Stuff it: You’ve heard of stuffed pizza. Well,
how about stuffed burgers? Stuff the center
of an uncooked patty with blue cheese,
sautéed mushrooms, shredded veggies or
zesty salsa.
Choose your patty (beef, turkey, chicken,
salmon, veggie, black bean, or even a
portobello mushroom) as your base. Then,
create a unique combination of toppings
to take your burger from ordinary to
extraordinary… the possibilities are endless.
Here’s some inspiration:
Mango Burger – mango salsa, avocados,
cilantro leaves, Monterey Jack cheese
Caprese Burger – fresh mozzarella,
tomatoes, basil leaves, drizzle of extra-virgin
olive oil and balsamic vinegar
Greek Burger – red onions, feta cheese,
kalamata olives, spinach, tzatziki sauce
Hawaiian – pineapple, Swiss cheese,
teriyaki sauce
Euro Burger – chèvre cheese, beets, red
onions, arugula, dill
Polish Burger – cooked potatoes, sour
cream, chives, drizzle of white wine vinegar
Fire Burger – pepper Jack cheese, jalapeños,
Sriracha-mayo
wine pairing >
Sutter Home Cabernet
A versatile crowd-pleaser, this medium-bodied
wine has rich cherry flavors along with toasty
vanilla aromas and touches of fresh herbs.
Made with premium fruit grown in California’s
Lodi region, it undergoes 100% malolactic
fermentation. It’s then aged in American oak
barrels and casks, giving it additional body and
soft tannins for easy drinking. Enjoy this
flavorful wine with your favorite burger recipe.
26
baked beans revisited
Baked beans are a picnic staple, but did you know this popular side is one of the truly American
recipes? Baked beans have their roots in Native American cooking, where beans were baked
in fat and maple syrup for that signature sweet flavor. Since then, regional favorites and new
varieties have emerged and though they’re now more commonly stewed than baked, the
familiar aromas of this American classic are still a telltale sign of a summertime feast.
Italian-Style Stovetop
Baked Beans
Homemade Signature
BBQ Sauce
Active Time: 30 minutes
Total Time: 2 hours 15 minutes • Serves: 8
Active Time: 15 minutes
Total Time: 30 minutes • Serves: 16
1
1
3
3
¼
¼
2
1
6
1
1
4
2
1
1
3
3
1
1
½
2
pound Schnucks Signature fresh ground
sweet Italian sausage, casings removed,
if necessary
garlic cloves, minced (about 2 tablespoons)
large onion, finely chopped (about 1 cup)
can (6 ounces) Schnucks tomato paste
cans (15 ounces each) cannellini beans,
drained and rinsed
Schnucks bay leaves
bottle or can (12 ounces) brown ale or
dark beer
can (14.5 ounces) Schnucks Italian style
diced tomatoes
cup packed Schnucks brown sugar
tablespoons balsamic vinegar
teaspoon dry mustard
teaspoon Schnucks crushed
red pepper flakes
teaspoon fresh ground black pepper
tablespoons chopped fresh Italian
parsley leaves
1. In 4- to 5-quart heavy saucepot, cook
sausage over medium-high heat 4 to 5 minutes,
breaking up sausage with side of spoon. Reduce
heat to medium; add garlic and onion and cook
6 to 7 minutes or until sausage is browned and
onion is soft, stirring occasionally. Carefully drain
drippings in saucepot. Stir in tomato paste; cook
1 minute.
2. Add beans, bay leaves, beer, tomatoes with
their juice, sugar, vinegar, dry mustard, crushed
red pepper and black pepper, stirring until well
combined. Increase heat to medium-high; heat
to boiling, stirring occasionally. Reduce heat to
low; cook, uncovered, 1½ hours or until liquid
is reduced and sauce thickens, stirring every
20 minutes. Remove bay leaves; serve sprinkled
with parsley. Makes about 8 cups.
Each serving: about 293 calories, 11 g total fat (4 g saturated),
30 mg cholesterol, 376 mg sodium, 33 g carbohydrate, 5 g fiber,
16 g sugars, 13 g protein
28
½
½
¼
cup Heinz® tomato ketchup
cup mild molasses
cup packed Schnucks dark brown sugar
cup chipotle salsa
cup Schnucks apple cider vinegar
tablespoons Schnucks canola oil
tablespoon Lea & Perrins®
Worcestershire sauce
teaspoon Schnucks garlic powder
teaspoon Schnucks onion powder
teaspoon salt
In 2- to 3-quart saucepan, combine all
ingredients. Cook over medium-low heat 7 to
10 minutes or until sugars are dissolved and
sauce thickens slightly, stirring occasionally.
Cover and refrigerate up to 1 week. Makes
about 2 cups.
1
1
1
1
can (15 ounces) cannellini beans, drained
and rinsed
can (15 ounces) reduced sodium black
beans, drained and rinsed
can (15 ounces) Schnucks pinto beans,
drained and rinsed
can (15 ounces) Schnucks red kidney
beans, drained and rinsed
1. Preheat oven to 375°F. In deep 12-inch skillet
or 3- to 4-quart saucepan, cook bacon over
medium-high heat 6 to 8 minutes or until crisp,
stirring occasionally. With slotted spoon, transfer
bacon to small bowl. Drain all but 2 tablespoons
bacon drippings from skillet.
2. To same skillet with drippings, add onion and
cook over medium heat 5 to 6 minutes or until
very soft and browned, stirring occasionally.
Add garlic; cook 1 minute. Stir in tomatoes with
their juice, tomato sauce, BBQ sauce and sugar;
cook 2 minutes or until sugar is dissolved. Stir
in beans; cook 4 to 5 minutes or until beans are
heated. Stir bacon into bean mixture.
Each 2 tablespoons: about 60 calories, 2 g total fat
(0 g saturated), 0 mg cholesterol, 220 mg sodium,
11 g carbohydrate, 0 g fiber, 11 g sugars, 0 g protein
3. Transfer bean mixture to 9-inch square or
1½- to 2-quart glass or ceramic baking dish.
Bake 20 to 25 minutes or until top is browned
and sauce thickens.
Picnic BBQ Baked Beans
Each serving: about 370 calories, 5 g total fat (1 g saturated),
5 mg cholesterol, 1190 mg sodium, 69 g carbohydrate,
14 g fiber, 32 g sugars, 16 g protein
Active Time: 20 minutes
Total Time: 50 minutes • Serves: 6
6
1
3
1
1
¾
½
slices Schnucks hardwood smoked
bacon, cut crosswise into
½-inch pieces
large white onion, chopped
(about 1½ cups)
garlic cloves, crushed with
press (about 1 tablespoon)
can (14.5 ounces) fire
roasted tomatoes
can (8 ounces) Schnucks
traditional tomato sauce
cup Homemade
Signature BBQ Sauce
cup packed Schnucks dark
brown sugar
ethnic eats: mediterranean
The Mediterranean Sea is surrounded by many countries and spans a vast array of
cultures, resulting in a regional palate that is as varied as it is delicious. From the bold
spices of Lebanon to the familiar tastes of Italy, Mediterranean cuisine is wildly diverse,
but with one constant – fresh and flavorful ingredients. Curly parsley, which is often
used in Middle Eastern-influenced dishes, is combined with juicy grape tomatoes and
fresh mozzarella in our twist on the classic Caprese salad. The refreshing mix is served
in frico baskets, made by melting shredded Parmesan cheese into delicate, thin crisps.
cool > and crisp
Parsley, Tomato & Mozzarella
Salad in Frico Baskets
Active Time: 1 hour
Total Time: 1 hour 5 minutes • Serves: 6
Parsley, Tomato & Mozzarella Salad
1½ tablespoons Schnucks extra virgin
olive oil
2 teaspoons red wine vinegar
8 ounces fresh mozzarella, cut into
½-inch pieces
¼ small white onion, thinly sliced
(about ¼ cup)
¾ cup quartered grape tomatoes
½ cup loosely packed finely chopped curly
parsley leaves
Frico Baskets
Schnucks nonstick cooking spray
1½ cups shredded Parmesan cheese
(6 ounces)
¼ cup pine nuts, finely chopped
½ teaspoon freshly ground black pepper
¼ teaspoon Schnucks paprika
1. Prepare Parsley, Tomato & Mozzarella Salad: In
medium bowl, with whisk, stir oil and vinegar.
Add remaining ingredients for salad; toss until
well combined. Cover and refrigerate up to 4
hours. Makes about 2¼ cups.
2. Prepare Frico Baskets: Preheat oven to 325°F.
Generously spray rimmed baking pan with
cooking spray or line pan with nonstick
aluminum foil. In small bowl, combine Parmesan
cheese, pine nuts, pepper and paprika.
3. Prepare 6 baskets in batches of 2. Place
2 mounds cheese mixture (about heaping
¼ cup each) on prepared baking pan, gently
spreading each mound to 5-inch circle. Bake
9 to 11 minutes or just until tops turn golden
brown and bubble. Watch carefully during last
minute of baking. Working quickly, with thin
spatula, carefully transfer each circle to bottom
side of muffin tin cup. With hand, press circle
around cups to form bowl shape; let stand 5
minutes or until firm and crispy. Repeat with
remaining cheese.
4. Place 1 Frico Basket onto each of 6 salad
plates; evenly divide Parsley, Tomato & Mozzarella
Salad into baskets just before serving.
Each serving: about 252 calories, 19 g total fat (8 g saturated),
40 mg cholesterol, 456 mg sodium, 3 g carbohydrate, 1 g fiber,
1 g sugars, 15 g protein
Schnucks Cooks > Summer 2014
29
The Secret To
A Better Burger…
Schnucks Fresh Ground Beef!
Schnucks ground beef is ground fresh
by our butchers in-store every day.
No fillers, additives or preservatives!
Schnucks was the first to include
the time the beef was ground
right on the label with the date.
When we say fresh, we mean it!
nd
Grou
good deal > real appeal
meals for a steal
Cooking wallet-friendly family meals doesn’t mean you have to save
on flavor, and this pair of recipes proves it. The tuna-vegetable salad
infuses the familiar Southwestern flavors of lime, cumin and cilantro
for a light and healthy option. Our ratatouille rendition is a classic from
southeastern France that includes an assortment of fresh produce and
all the flavors of Provence. So go ahead, take your taste buds on a trip
to the French coast… but leave your wallet at home.
Southwest Tuna-Vegetable Salad
Layered Ratatouille Provençal
Active Time: 20 minutes
Total Time: 20 minutes • Serves: 6
Active Time: 35 minutes
Total Time: 1 hour 15 minutes • Serves: 8
2
1
1
1
½
2
¼
¾
¾
2
2
cans (5 ounces each) solid white albacore
tuna in water, drained
can (15 ounces) Schnucks dark red kidney
beans, drained and rinsed
ear fresh corn, kernels cut from cob
(about 1 cup)
red bell pepper, cut lengthwise into
¼-inch-thick slices (about 1¼ cups)
medium cucumber, cut lengthwise in
half, then cut crosswise into ¼-inch slices
(about 1¼ cups)
limes
cup Schnucks extra virgin olive oil
teaspoon salt
teaspoon Schnucks ground cumin
tablespoons chopped fresh basil leaves
tablespoons chopped fresh
cilantro leaves
1. In medium bowl, flake tuna with fork. Add
beans, corn, pepper and cucumber.
2. From limes, grate 2 teaspoons peel and
squeeze 2 tablespoons juice. In small bowl, with
whisk, stir oil, salt, cumin, lime juice and peel
until well blended; stir in basil and cilantro. Pour
oil mixture over tuna mixture and gently toss to
combine. Makes about 6 cups.
Each serving: about 226 calories, 11 g total fat (2 g saturated),
19 mg cholesterol, 644 mg sodium, 17 g carbohydrate,
5 g fiber, 4 g sugars, 16 g protein
1
3
½
½
½
3
1
1
1
1
3
½
Schnucks nonstick cooking spray
can (8 ounces) Schnucks traditional
tomato sauce
garlic cloves, thinly sliced
large white onion, chopped
(about ¾ cup)
teaspoon salt, divided
teaspoon freshly ground black
pepper, divided
tablespoons Schnucks extra virgin
olive oil, divided
thin eggplant (about 12 ounces),
unpeeled, cut lengthwise in half if
not thin
red bell pepper, cut lengthwise in half
yellow or summer squash
(about 12 ounces), unpeeled
zucchini (about 12 ounces), unpeeled
tablespoons fresh thyme leaves
(about 4 sprigs)
prepared couscous or polenta (optional)
cup Schnucks sour cream (optional)
1. Preheat oven to 375°F. Lightly spray bottom
and sides of 11 x 7-inch glass or ceramic oval
baking dish with cooking spray. Cut an oval
piece of parchment paper to fit the inside of
the baking dish; set aside. Spread tomato sauce
over bottom of dish. Sprinkle with garlic, onion,
and ¼ teaspoon each salt and black pepper.
Drizzle 1 tablespoon oil evenly over sauce.
2. Trim ends of eggplant, bell pepper, yellow
squash and zucchini. With serrated knife,
thinly slice eggplant, bell pepper, squash and
zucchini (about 8-inch-thick). You want to have
about the same number of very thin slices of
each vegetable.
3. Starting at edge of dish, arrange alternating
slices of vegetables (like fallen dominoes) in
a circle, overlapping so just edges of each flat
surface of vegetable slices are visible, covering
sauce completely with vegetable slices. Drizzle
remaining 2 tablespoons oil over layered
vegetables; sprinkle with thyme and remaining
¼ teaspoon each salt and black pepper.
4. Cover top of vegetables with prepared
parchment paper, pressing down to fit inside
of baking dish. Bake 45 to 50 minutes or until
vegetables are very tender and browned
around edges, and sauce bubbles. To serve,
spoon ratatouille over couscous and dollop
with sour cream, if desired.
Each serving: about 90 calories, 6 g total fat (1 g saturated),
0 mg cholesterol, 300 mg sodium, 10 g carbohydrate, 4 g fiber,
4 g sugars, 3 g protein
> Cook’s Wisdom
Ratatouille can be assembled, covered and refrigerated
up to 8 hours before baking. Uncover and let stand at
room temperature for 15 minutes while oven preheats.
Schnucks Cooks > Summer 2014
31
© 2014 Community Coffee Company