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Even with the holidays behind us, there is still reason to celebrate as we move closer to spring and a calendar full of reasons to cook and entertain!

Inside this issue of Schnucks Cooks, you will find some sensational ideas suitable for the rush of celebratory events this new season brings. Sports fans will love the game-day party ideas like Chicken Chipotle Quesadillas with authentic queso. For Valentine’s Day, prepare our Bella Chicken with Brandy Sauce paired with a Ruffino Aziano Chianti Classico, and I promise, it will be love at first bite! Try Shepherd’s Pie for St. Patrick’s Day, a traditional Irish dish said to have been created by frugal homemakers who found a tasty way to reinvent leftovers. And yes, there is even a recipe for Guinness® Cheesecake! In the Keeping Kosher section, look for an elegant dessert for Passover, or design your Easter family dinner around a delicious Pepper-Peach Glazed Ham.

You’ll also find one of my favorites, Asparagus Risotto, an easy recipe that hits a high note with the addition of Parmigiano-Reggiano cheese, the secret to jazzing up rice, potatoes and other dishes. When you read Risotto 101, you will find a four-step “how to” including photos that guide you through the process.

Perhaps the best part is you don’t have to set aside your New Year’s resolution to eat healthy as Schnucks Cooks magazine offers many ideas that are as nutritious as they are delicious. As you read through, you will literally find dozens of new reasons to keep the celebrations coming!

Finally, please know that we appreciate your shopping at Schnucks or Logli. This magazine is one of the best ways I can think of to return the many favors you have shown us over the past year. So, from my family to yours, thank you and happy New Year!

Scott C. Schnuck

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> a letter from the chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

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

Jeff rey Scheiber

Amy Bem

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

Kathleen Sheridan

Doug Schaible

Chris Wong, CSW

Lisa Howard, Karen Hurych, Karen Trombley, Priscilla Ward

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

Wes Hartman

Eric Burkett, Christine Gable

Stacey Alexander, Kelly Kraemer

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

© 2011 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]

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3Schnucks Cooks > Winter/Spring 2011

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4 Schnucks Cooks Roasted Salmon with Brown Sugar Glaze and Garlic & Chive

Smashed Potatoes.

5 cruciferous crop Skinny Mashers and Dijon Roasted Cauliflower.

6 sportin’ spice Chicken Chipotle Quesadillas, Slow Cooker Frijoles Negros

with Rice and Chile con Queso.

10 will you be mine? Bella Chicken with Brandy Sauce, Creamed-Spinach Stuff ed

Tomatoes and Quick Tiramisù.

13 vegetable adventures Southwest Black Bean Lasagna and Garden Tomato Soup.

14 risotto 101 Asparagus Risotto.

16 shamrocks & sensational fl avors Shepherd’s Pie, Caraway & Golden Raisin Soda Bread and

Guinness® Cheesecake.

21 keeping kosher Chocolate Orange Cake.

22 beyond the Easter basket Pepper-Peach Glazed Ham, Goddess Primavera Seven Layer

Salad, Asparagus, Mushroom & Gruyère Casserole and Angel Food Cake with Strawberries & Cream.

26 saucy & sassy Lemony Alfredo Pasta, Szechwan Peanut Noodles

and Pasta Puttanesca.

28 express lane Baked Mediterranean Tilapia.

30 meals for a steal White Bean Chicken Chili and Sweet & Sour Pork.

}table of contents

> winter/spring

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Rosanne Toroian, Food Editor and Information Specialist; Jeannie Eisenberg, Store Sales Team Manager; Kathy Gottsacker, Director of Food Education and Culinary Arts

George W. Bush once said, “Good intentions aren’t good enough!” Many of us began the new year resolved to take off a few uninvited pounds, but our good intentions surrender to temptation with a lack of motivation. A simple commitment to healthier cooking may prove a better long-term strategy to stay the course and reach your goal.

Improve your diet in baby steps to keep you and your family from feeling deprived. Seek out foods with a reduced-sodium or fat option. We’ve taste-tested and crunched the numbers on healthier family staples so you don’t have to. Here are some of our favorites:

For recipes or snacking, Cabot® 50% reduced-fat Cheddar cheese with a sharp tang and satisfying texture tastes and melts as well as a full-fat version. Place it on a Triscuit®, a better cracker option made with 100% whole grains. Give your kids a serving of fruit with Full Circle no-sugar-added applesauce. What’s in the ingredient list? Apples, plain and simple. Substitute St. Dalfour 100% fruit spreads for other jams and jellies. Its first ingredient is real fruit, not juice, juice

concentrate, sugar or high fructose corn syrup.When you want to warm your belly or feed a cold, try Campbell’s® Chunky™ Healthy Request® Chicken Noodle Soup. You won’t miss nearly half the sodium, but you will love the chunks of chicken, carrots, celery and noodles that are about as plentiful as the broth. To go with that soup, try Schnucks Select Deli sliced turkey or chicken between whole-grain bread. All four varieties are certified by the American Heart Association, which means they are low in saturated fat and cholesterol.

For dessert, get the scoop on Edy’s® SlowChurned® ice creams. Specially-formulated to produce a luxurious, creamy texture with about 50% less fat, saturated fat and cholesterol as their Grand varieties, SlowChurned will satisfy any sweet tooth. When you crave a burst of sweet-tart flavors, introduce your taste buds to Culinaria’s line of intensely-flavored, refreshing sorbets. A fat- and cholesterol-free indulgence without the guilt, tingle your taste buds with raspberry or lemon flavors.

Roasted Salmon with Brown Sugar GlazePrep: 10 minutesBake: 8 minutes • Serves: 4

1¼ pounds fresh salmon fi llet¼ teaspoon salt¼ teaspoon ground black pepper¼ cup Schnucks Select whole grain mustard

with garlic¼ cup packed Schnucks light brown sugar

1. Preheat oven to 425°F. If desired, remove skin from salmon. Place salmon, skin side down, in small rimmed metal baking pan; sprinkle with salt and pepper.

2. Spread mustard evenly over salmon. Sprinkle brown sugar evenly over salmon, then press down lightly so it adheres.

3. Bake salmon 8 to 10 minutes or until almost opaque throughout and internal temperature reaches 145°F. With two large spatulas, lift salmon onto serving platter.

Each serving: about 320 calories, 16 g total fat (3 g saturated), 80 mg cholesterol, 420 mg sodium, 14 g carbohydrate, 0 g fi ber, 28 g protein

Garlic & Chive Smashed PotatoesPrep: 7 minutes Microwave: 7 minutes • Serves: 4

2 large red potatoes (about 8 ounces each)2 garlic cloves, minced¼ cup Schnucks light sour cream¼ cup Schnucks reduced fat 2% milk1 tablespoon chopped Full Circle

fresh chives1 tablespoon Schnucks unsalted butter¼ teaspoon salt¼ teaspoon ground black pepper

1. Place potatoes in microwave-safe 1-quart baking or souffl é dish. Cover dish tightly with plastic wrap. Cook potatoes in microwave oven on high 7 to 8 minutes or until tender.

2. With potato masher or fork, coarsely mash potatoes. Add remaining ingredients and mash to desired consistency.

Each serving: about 150 calories, 4.5 g total fat (3 g saturated), 15 mg cholesterol, 180 mg sodium, 26 g carbohydrate, 2 g fi ber, 4 g protein

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Caulifl ower: the French call it chou-fl eur or “cabbage fl ower” which, as it happens, isn’t too far from the truth. Like its dark green cousin, broccoli, this heavy, textured vegetable is actually comprised of undeveloped fl owers. That’s a nutritional bonanza for us; instead of using all those nutrients to produce blooms, they remain behind in the

“stems” providing generous amounts of vitamin C, omega-3 fatty acids, B vitamins and fi ber.

Interestingly, caulifl ower is particularly favorable among mathematicians due to its nearly perfect – and tasty – illustration of fractals. Caulifl ower’s fl orets are comprised of repetitive fl orets that duplicate themselves in appearance no matter how large or small they might be. Break off a single curd, and it will look exactly like the larger curd from which you took it. This pattern might repeat itself into infi nity if it weren’t for caulifl ower’s mortality and our fondness for cream of caulifl ower soup.

While caulifl ower’s origins are shrouded in mystery, what we do know is this: caulifl ower came to Europe through the Middle East. While it was extremely popular with the Arabs, it wasn’t until after the mid-1600s that it became a fashionable addition to the French royal table. It made its way north into Great Britain and the rest of Europe, and fi nally to the United States. Considered a luxury not too long ago, today it’s available year-round. Most American caulifl ower is grown in California’s Salinas Valley or on New York’s Long Island. For

some 50 years, caulifl ower was the economic mainstay of the little town of Margaretville, New York. Locals still celebrate the vegetable with an annual caulifl ower festival.

Caulifl ower is not easily grown and requires a great deal of attention. Harvesting must be done by hand. The creamy white surfaces will turn green unless they’re protected from the sun – a feat that used to be accomplished by tying the leaves over the head. Modern varieties have been developed in which the leaves grow tightly over the heads themselves, enveloping and protecting the crucifer plant inside. The leaves are edible too, and worth chopping up as an addition to vegetable stock or soup.

When selecting caulifl ower, look for a clean, white surface. A head of caulifl ower should feel heavy when you hold it. Store it for up to five days in a tightly wrapped paper bag in your vegetable crisper. It’s eminently versatile; try roasting, steaming or stir-frying. Make a warm, rib-sticking gratin for cool days, or simply eat it raw, dipped in your favorite dressing.

Dijon Roasted Cauliflower Prep: 10 minutes Roast: 30 minutes • Serves: 6

1 tablespoon Schnucks Dijon mustard1 tablespoon Schnucks olive oil ½ teaspoon salt¼ teaspoon coarsely ground black pepper

5 garlic cloves, each cut lengthwise in half2 medium onions, each cut into 8 wedges1 medium head cauliflower (about

3 pounds), cut into 1½-inch florets

Preheat oven to 450°F. For easier cleanup, line large rimmed baking pan with aluminum foil. In large bowl, stir together mustard, oil, salt and pepper. Add garlic, onions and cauliflower and

toss until well coated. Spread cauliflower mixture in single layer in prepared pan. Roast 30 to 35 minutes or until cauliflower browns, stirring once halfway through cooking.


Skinny MashersPrep: 10 minutesCook: 25 minutes • Serves: 4

1 medium head caulifl ower (about 3 pounds), cut into 1½-inch fl orets

1¾ cups Progresso® reduced sodium chicken broth

2 tablespoons refrigerated shredded or grated Parmesan cheese plus additional for serving

1. In 3- to 4-quart saucepan, add caulifl ower and broth. Cover and heat to boiling over medium-high heat; boil 20 minutes or until caulifl ower is fork-tender. Drain caulifl ower well.

2. Place immersion blender in saucepan and blend until almost smooth, or use potato masher to mash caulifl ower. Stir in cheese; pass additional cheese to sprinkle on top. Makes about 4½ cups.

Each serving: about 120 calories, 3 g total fat (1.5 g saturated), 5 mg cholesterol, 260 mg sodium, 17 g carbohydrate, 7 g fi ber, 10 g protein

cruciferous crop

in season >in season > fine florets fine florets

For those watching their carbs, try these simple recipes:

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sportin’ spiceIf you aren’t going to have the chance to travel to Arlington, Texas, on February 6th for the Super Bowl, you might as well bring the flavors of Tex-Mex to your own home. We’ve tried to make things easy for you with these recipes. To save time on the quesadillas, prepare the cheese and pepper spread ahead of time and refrigerate. The frijoles are an easy one-pot meal – try topping them with sour cream and shredded cheese. And the Chile con Queso can be ready in only 20 minutes.

These three dishes are going to add a little spice to the sporting event. You know when you see the word “chipotle” in a recipe name, like in these quesadillas, it’s going to have a bit of smoky heat! Frijoles negros, or black beans, is more of a Cuban dish that infuses flavors from Spanish, African and Caribbean fare. These beans should always be soaked before cooking; see step one or our Cook’s Wisdom for options. And Chile con Queso easily translates to “chiles with cheese” in Spanish. It’s a classic south-of-the-border dip typically served with tortilla chips – try vegetables such as bell peppers and carrots as well!

february faves > touchdown trio

Chicken Chipotle QuesadillasPrep: 25 minutes Bake: 13 minutes • Serves: 8

1 package (8 ounces) Schnucks 3 less fat Neufchâtel cheese, softened

1 chipotle chile pepper in adoboSchnucks nonstick cooking spray

8 (8- to 10-inch) medium soft taco flour tortillas

1 package (16 ounces) Schnucks fi nely shredded Mexican four cheese blend

1 Schnucks BBQ or herb whole roasted chicken, skin removed and meat shredded (about 2½ cups)

½ medium red onion, chopped (about e cup)

1 cup Schnucks mild or medium salsa plus additional for serving (optional)

1. Preheat oven to 375°F. In food processor with knife blade attached, blend Neufchâtel cheese with chipotle pepper until well blended.

2. Spray 2 large cookie sheets or rimmed baking pans with nonstick cooking spray. Arrange 2 flour tortillas on each cookie sheet. Spread one-fourth chipotle mixture over each tortilla. Sprinkle with ½ cup shredded cheese; divide chicken and onion over cheese, then top with ¼ cup salsa and remaining ½ cup shredded cheese per tortilla. Place remaining 4 tortillas over cheese; lightly spray tops with nonstick cooking spray. Bake 13 to 15 minutes, without turning, or until tops are golden and cheese melts.

3. Cut each quesadilla with pizza cutter into 6 or 8 wedges and serve with additional salsa, if desired.

Each serving: about 411 calories, 21 g total fat (10 g saturated), 77 mg cholesterol, 721 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein

beer pairing > Schlafly PilsnerThe smoky heat of this dish will be tempered by this traditional pilsner. Its crisp, clean and refreshing qualities will cleanse the cheesy, spicy quesadilla and invigorate the palate with brilliant eff ervescence.

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Slow Cooker Frijoles Negros with RicePrep: 30 minutes Slow Cook: 4½ hours • Serves: 8

1 bag (16 ounces) dried black beans 1 can (4 ounces) Schnucks diced mild

green chiles 1 carton (32 ounces) Progresso®

reduced-sodium chicken broth (4 cups)1 packet (1.25 ounces) Schnucks taco

seasoning mix4 garlic cloves, crushed with press1 medium red onion, chopped (about 1 cup)2 cups long-grain white rice1 lime¼ cup chopped fresh cilantro leaves plus

additional for garnish (optional)

1. In colander, rinse beans with cold water; discard any shriveled beans. In large saucepot, add beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat to medium-low; cover and cook 25 minutes, stirring occasionally. Drain beans.

2. In 5- to 6-quart slow cooker, combine beans, undrained chiles, broth, taco seasoning, garlic and onion. Cover with lid and cook on high 4½ to 5 hours or on low 9 to 10 hours or until beans are tender.

3. Meanwhile, prepare rice as label directs.

4. Just before serving, from lime, squeeze 1 tablespoon juice. Stir cilantro and lime juice into beans. Serve beans over rice sprinkled with additional cilantro, if desired. Makes about 7 cups beans and 4 cups rice.


> Cook’s WisdomBeans may be soaked overnight instead of precooking in step 1. In large bowl, add beans and enough cold water to cover by 2 inches. Let beans stand at room temperature overnight; rinse with cool water and drain.

Chile con QuesoPrep: 10 minutes Cook: 10 minutes • Makes: about 6 cups

2 tablespoons Schnucks unsalted butter1 jalapeño chile pepper, seeded and minced 1 poblano chile pepper, fi nely diced 1 small onion, chopped (about ¾ cup)2 large garlic cloves, minced2 tablespoons Schnucks all-purpose fl our1 teaspoon Schnucks ground cumin¾ cup Schnucks vitamin D whole milk1 package (16 ounces) Schnucks Monterey

Jack cheese, shredded (do not use pre-shredded cheese)

½ (16-ounce) package pasteurized prepared cheese product (Velveeta), cut into ½-inch pieces

1 cup canned Schnucks petite diced tomatoes with green chiles, well drained

Schnucks tortilla chips or corn chips

1. In 3-quart saucepan, melt butter over medium heat. Add jalapeño and poblano chile peppers and onion and cook, covered, 5 to 7 minutes or until tender, stirring occasionally. Stir in garlic and cook, uncovered, 1 minute, stirring constantly. Add fl our and cumin and cook 30 seconds, stirring.

2. Add milk to saucepan and heat to boiling, stirring frequently with whisk until mixture thickens. Reduce heat to medium-low; add cheeses, about ¼ cup at a time and whisking after each addition until cheese melts. Stir in tomatoes. Transfer dip to small chafi ng dish or slow cooker on warm setting. Serve with chips.

Each tablespoon dip: about 30 calories, 2 g total fat (1 g saturated), 7 mg cholesterol, 70 mg sodium, 1 g carbohydrate, 1 g fi ber, 2 g protein

> Cook’s WisdomAs the jalapeño membranes contain most of the chile’s heat, you may choose to leave some intact depending on how spicy you prefer your queso.

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Ad #1

Live & Eat Your Way!For this Pepper Chicken & Hummus recipe go to http://www.schnuckscooks.com/recipe.asp?p=recipe&d=1051

Delicious!NaturallyNaturally

What’s naturally delicious for dinner? Our quality-guaranteed Schnucks Natural Chicken – exclusively at Schnucks.

It is all Grade A with no artificial ingredients and no added hormones or steroids. Plus, we have three varieties certified by the American Heart Association, which means they are low in saturated fat and cholesterol.

We make mealtime easy!

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will you be mine? It is said that in Medieval times, girls would consume unusual foods on St. Valentine’s Day so they would have dreams of their future spouse. The flavors in this meal may not be unusual, but this romantic spread is perfect to share with your loved one. Impress your Valentine with this easy-to-prepare chicken recipe, named for the main ingredient, baby bella mushrooms. Paired with stuffed tomatoes and finishing with tiramisù, two other simple-to-make dishes, it’s the perfect choice for a weeknight meal this February 14th.

wine pairing > Ruffi no Aziano Chianti ClassicoProperly balanced to not overpower, but complement the dish, this fruity, soothing wine is slightly spicy with tobacco undertones and enough acidity and fruit for a solid backbone.

Bella Chicken with Brandy SaucePrep: 10 minutes Cook: 25 minutes • Serves: 4

3 tablespoons Schnucks all-purpose flour¾ teaspoon salt, divided¾ teaspoon ground black pepper, divided4 Schnucks Natural boneless, skinless

chicken breast halves (about 1¾ pounds)3 tablespoons Schnucks unsalted

butter, divided1 package (10 ounces) Schnucks sliced

baby bella mushrooms1 large shallot, finely chopped (about ¼ cup) 1 teaspoon dried Italian seasoning3 cup brandy¾ cup Schnucks whipping cream chopped fresh parsley leaves

for garnish (optional)

1. In pie plate or wide, shallow bowl, combine flour, ½ teaspoon salt and ½ teaspoon pepper. Dip chicken in flour mixture to coat both sides.

2. In nonstick 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add chicken to skillet; cover and cook 5 minutes or until bottom of chicken is golden brown. Turn chicken and cook, uncovered, 8 to 12 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165°F.

3. Meanwhile, in second large skillet, cook mushrooms, shallot, Italian seasoning and remaining 1 tablespoon butter, ¼ teaspoon salt and ¼ teaspoon pepper over medium-high heat 8 to 10 minutes or until mushrooms are tender and lightly browned, stirring occasionally. Stir in brandy; cook 1 minute or until most liquid evaporates. Stir in cream; heat to boiling. Boil 2 to 3 minutes or until sauce thickens slightly. Makes about 2 cups sauce. Spoon sauce over chicken to serve. Garnish with parsley, if desired.


Creamed-Spinach Stuffed TomatoesPrep: 15 minutes Cook/Broil: 10 minutes • Serves: 4

4 medium tomatoes (about 8 ounces each)1 package (10 ounces) Schnucks frozen

chopped spinach, thawed1 tablespoon Schnucks unsalted butter2 garlic cloves, crushed with press½ medium onion, diced (about ½ cup)¼ cup Schnucks whipping cream ½ teaspoon salt ¼ teaspoon ground black pepper4 ounces Gruyère cheese, shredded

(about 1 cup), divided

1. Place oven rack about 6 inches from source of broiler heat. Preheat broiler. For easier cleanup, line 13 x 9-inch metal baking pan with aluminum foil. With sharp knife, cut off ¼ inch from stem end of each tomato. With spoon, carefully scoop out pulp and seeds from tomatoes, making sure bottom and side of tomatoes are intact.

2. Drain spinach slightly, but do not squeeze dry; set aside. In nonstick 12-inch skillet, melt butter over medium heat. Add garlic and onion and cook 4 to 5 minutes or until tender and lightly browned, stirring occasionally. Add spinach, cream, salt and pepper and cook 3 to 4 minutes or until mixture begins to simmer, stirring occasionally. Remove skillet from heat; stir in e cup cheese.

3. Fill tomatoes with creamed spinach, about ½ cup in each. Place tomatoes, spinach side up, in prepared baking pan. Sprinkle tomatoes with remaining 3 cup cheese. Broil 2 to 3 minutes or until cheese is melted and lightly browned.


Quick TiramisùPrep: 10 minutes plus chilling • Serves: 6

4 ounces Schnucks 3 less fat Neufchâtel cheese, softened

¼ cup Schnucks powdered sugar1 teaspoon Schnucks pure vanilla extract1 cup Schnucks whipping cream1 package (3 ounces)

sponge-style lady-fingers ½ cup Kahlúa liqueur or

strong-brewed coffee

1. In medium bowl, add Neufchâtel cheese, powdered sugar and vanilla; with mixer on low speed, beat until combined. Increase speed to high; beat until smooth. Add cream and beat 3 to 4 minutes on high until soft peaks form.

2. In 8 x 8-inch baking dish, arrange half of lady-fingers fl at-side up. Brush lady-fingers with half of liqueur. Spread about one-third cream mixture over lady-fingers. Arrange remaining lady-fingers, flat-side up, over cream mixture. Brush with remaining liqueur; spread remaining cream mixture on top. Cover and refrigerate at least 4 hours or up to 1 day before serving.


> Cook’s WisdomFor a simple garnish, run a vegetable peeler across a small chunk of semi-sweet chocolate to make curls, or grate chocolate with coarse Microplane® Zester/Grater. Or, add a small amount of cocoa powder to a fine mesh strainer to sprinkle over tiramisù.

valentine’s day > magical meal

soothing undertonfor a solid

sauce. Spoon sauce over chicken to with parsley, if desired.

out 498 calories, 27 g total fat 177 mg cholesterol, 549 mg sodium,

e, 2 g fi ber, 42 g protein

Schnucks Cooks > Winter/Spring 2011

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vegging outThinking about vegging out? Go for it! Heading for your local Schnucks or Logli Produce Department is a great way to boost your health and explore new fl avors. From blushing apples to elegant zucchini, you’ll fi nd plenty of inspiration for your next meal, whether a quick stir-fry, deeply-fl avored roast or cool and crisp dish.

And vegetables and fruits aren’t just pretty faces; the antioxidants they contain are vital for our health, boosting our brain functions and immune systems even as they help ward off heart disease and cancer. The antioxidants in produce are visible in the rainbow of colors plants contain; it’s easy to see the orange beta-carotene that’s present in pumpkins and carrots, the red lycopene in tomatoes and watermelons and the purple anthocyanin in blueberries and grapes. The more colors we eat, the more antioxidants we get. The more fiber and vitamins we get too, because plants are

rich sources of both. Mom knew what she was talking about when she told you to eat your vegetables!

We’ve been heeding mom’s advice for a while now. Almost a century ago – during World War I – Meatless Mondays began as a way to support the nation’s food supply. In 2003, the Johns Hopkins Bloomberg School of Public Health revived the idea, actively encouraging people to enjoy at least one meatless dinner every week.

A few quick ideas to get you started:

Hearty legumes and vegetables like beans, peas and mushrooms make satisfyingly “meaty” dishes and are especially good paired with cooked whole grains and whole-grain pastas. They also go a long way – a two-pound bag of lentils contains about 18 servings and a three-pound bag of brown rice contains about 30. Talk about good for your health and good for your wallet!Root vegetables like potatoes, carrots and beets add sweetness and a range of textures to main dishes, especially if they’re sliced, drizzled with extra-virgin olive oil and roasted in a 375°F oven until they crinkle around the edges and turn golden brown. Squashes are also delicious when sliced and roasted. (Depending on how they’re cut, roasting almost any vegetable may take from 20 to 40 minutes.)

Although nuts and seeds have their own distinct fl avors, they complement each other... and they complement most fruits and vegetables. Stir them

into pilafs or sprinkle onto salads. For a real treat, try dry-toasting nuts in a small saucepan over medium heat for about four to fi ve minutes or until the nuts are golden and fragrant, stirring occasionally, then add them to your dish.

If you don’t want to completely “veg out,” just do it part way – use more beans than meat in your chili, or serve an extra portion of grains alongside a smaller portion of chicken. Focus more on protein-rich foods like eggs and cheese. Give yourself license to loiter in the Produce Department. Most importantly, enjoy your meatless adventures!

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weeknight wishes > kitchen dreams


vegetable adventuresHere are two easy ways to add more vegetables to your weekday menu. The beauty of a lasagna dish is the wide variety of interpretations throughout the world. Enjoy this Southwest-style recipe with a few dashes of chili powder, black beans and salsa. Try preparing the lasagna ahead of time, freeze it, thaw it and then cook at your leisure.

Besides marvelous make-aheads, another home cook’s dream is minimal cleanup. This tomato soup only uses one pot and a blender with the key ingredient being a can of whole peeled tomatoes.

Southwest Black Bean LasagnaPrep: 35 minutes Bake: 50 minutes • Serves: 12

12 Schnucks lasagna noodles1 tablespoon Schnucks olive oil1 package (12 ounces) frozen

Southwestern corn mix3 garlic cloves, crushed with press1½ teaspoons Schnucks chili powder1½ teaspoons Schnucks crushed oregano1 teaspoon salt2 cans (15 ounces each) Schnucks black

beans, rinsed and drained1 jar (15.5 ounces) Schnucks medium

chunky salsa2 cups Schnucks traditional smooth

pasta sauce1 Schnucks large egg1 container (15 ounces) Schnucks part-skim

ricotta cheese2 cups Schnucks fi nely shredded Mexican

four cheese blend, divided Schnucks sour cream and chopped fresh

cilantro leaves for garnish (optional)

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

2. Meanwhile, in 3- to 4-quart saucepan, heat oil over medium heat. Add corn mix and cook 5 minutes, stirring occasionally. Add garlic, chili powder, oregano and salt and cook 2 minutes, stirring frequently. Stir in beans, salsa and pasta sauce; heat to boiling. Boil 2 minutes, stirring occasionally.

3. In medium bowl, with whisk, lightly beat egg. Stir in ricotta and 1¼ cups shredded cheese.

4. Preheat oven to 350°F. In ungreased 13 x 9-inch glass or ceramic baking dish, spread 1 cup bean mixture. Top with 3 lasagna noodles. Spread about 1½ cups bean mixture over noodles, then dollop 1 cup ricotta mixture on top. Repeat layers of 3 noodles, 1½ cups bean mixture and 1 cup ricotta mixture twice. Top with 3 noodles and remaining bean mixture. Sprinkle with remaining ¾ cup shredded cheese.

5. Cover dish tightly with foil. Bake 40 minutes. Remove foil and bake 10 minutes longer or until cheese melts. Let stand 10 minutes before cutting into squares. Serve lasagna topped with sour cream and cilantro, if desired.


Garden Tomato Soup Prep: 15 minutes Cook: 45 minutes • Serves: 6

4 tablespoons Schnucks unsalted butter or olive oil

3 large garlic cloves, chopped2 large carrots, chopped1 large onion, chopped1 can (28 ounces) Full Circle whole

peeled tomatoes1¾ cups Progresso® chicken broth or 1 can

(14 to 14.5 ounces) vegetable broth2 teaspoons Schnucks dried sweet basil½ teaspoon ground black pepper1 cup Schnucks whipping cream

1. In 4- to 5-quart saucepan, melt butter over medium heat. Add garlic, carrots and onion and cook, covered, 15 minutes or until vegetables are very soft and golden, stirring occasionally.

2. Into blender, add about half each tomatoes with their juice, broth, basil and vegetable mixture; cover with lid and purée until smooth. Transfer mixture to bowl. Repeat with remaining tomatoes and juice, broth, basil and vegetable mixture.

3. Pour mixture into same saucepan. Stir in pepper; heat to boiling over medium-high heat. Reduce heat to medium-low; simmer 20 minutes to blend fl avors. Stir in cream; heat through. Makes about 6¾ cups. Soup can be prepared up to 2 days in advance.


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risotto 101

Asparagus RisottoPrep: 10 minutes Cook: 35 minutes • Serves: 4

3½ cups Progresso® reduced-sodium chicken broth

¼ teaspoon ground white pepper3 tablespoons Schnucks unsalted

butter, divided1 bunch (about 1 pound) fresh asparagus,

trimmed and cut diagonally into ½-inch pieces

2 large shallots, chopped (½ cup)1 cup Arborio rice½ cup dry white wine1 cup freshly grated

Parmigiano-Reggiano cheese 2 tablespoons chopped fresh Italian

fl at-leaf parsley leaves

1. In 2-quart saucepan, heat broth and pepper over medium heat until broth begins to simmer; reduce heat to low. Do not remove saucepan

from heat. Meanwhile, in 3- to 4-quart saucepan, heat 1 tablespoon butter over medium heat. Add asparagus and cook 2 to 3 minutes or until asparagus is tender-crisp, stirring frequently. With slotted spoon, transfer asparagus to bowl.

2. In same 3-quart saucepan, add shallots and remaining 2 tablespoons butter; cook 3 to 4 minutes or until shallots are tender, stirring frequently. Add rice and cook 3 to 4 minutes or until edges of grains appear translucent, stirring frequently. Stir in wine and cook 1 minute or until wine is absorbed. Continue cooking 20 to 25 minutes, ladling broth into rice, about ½ cup at a time and stirring after each addition until liquid is absorbed and rice is tender but still fi rm.

3. Remove saucepan from heat. Add cheese, parsley and asparagus; stir until cheese melts. Makes about 5 cups.


prepare risotto

1. Cook asparagus – Cook asparagus in butter just until tender-crisp, then transfer to a bowl with a slotted spoon. Set aside to stir into the risotto at the end so it retains its crisp texture and bright color.

2. Sauté Arborio rice – To the same saucepan in which the shallots have been cooked in butter, add the Arborio rice and cook, stirring frequently to evenly coat the grains with the butter. Cook the rice until the grains appear translucent on the edges yet still white in the center.

3. Add broth gradually – Once the wine has been added and absorbed by the rice, gradually ladle the hot broth into the saucepan, stirring until the broth is almost absorbed before the next addition. If a spoon pulled across the bottom of the pan leaves a trail, you’ll know it’s time to add more broth. Once all the broth has been added and absorbed, the rice should have a creamy consistency with grains that are tender yet fi rm to the bite.

4. Final additions – With the saucepan off the heat, stir in freshly grated Parmigiano-Reggiano cheese, chopped fresh parsley and the asparagus until the cheese melts. Bueno appetito!

Risotto is a classic, Northern Italian dish with a thick and creamy consistency. It’s prepared with high-starch kernels of Arborio rice, an Italian-grown grain that’s shorter and fatter than other short-grain rice. Arborio rice should never be rinsed prior to preparing risotto so as not to remove the starchy coating required to achieve the creamy texture of the fi nal dish.

Visit www.schnuckscooks.com to watch our video on risotto, plus scroll down the index to discover our growing library of instructional videos by our own culinary experts!

how to

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15Schnucks Cooks > Holiday 2010

text > text

Ad #2(progresso?)

1. To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.

2. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the fl avors meld, about 10 minutes. Discard the cinnamon stick.

3. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)

4. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Roasted Winter Squash 2 tablespoons butter 2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn) Salt and pepper

Soup 2 tablespoons extra-virgin olive oil 1/2 cup diced onion (1/4-inch) 1/4 cup diced celery (1/4-inch) 1/4 cup diced carrot (1/4-inch) 1 cinnamon stick Sea salt and freshly ground pepper 1 carton (32 oz) Progresso® chicken broth (4 cups) 1/2 teaspoon ground toasted coriander, if desired 1 1/2 cups Roasted Winter Squash (above) 1/2 cup half-and-half, if desired* 2 tablespoons toasted pumpkin seeds 1/2 cup Progresso® plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat

Roasted Butternut Squash Soup

Great soup starts with great broth.

“I count on all natural Progresso broth for its rich

chicken fl avor and perfect blend of seasonings. Try it in my Roasted Butternut Squash Soup.”

ProgressoBroth.com

Michael Chiarello is an Emmy-award winning TVchef and cookbook author.

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shamrocks & sensational flavorsShepherd’s Pie is believed to have been created by frugal housewives in northern England and Scotland looking for a creative leftover meal. Traditionally prepared with ground lamb, versions with ground beef are often called “cottage pie.” Some believe this dish became popular in Ireland as the potato grew into a kitchen staple.

The potato fl ourished in Ireland as the soil and climate created the perfect conditions to grow this vegetable. More than half of Irish families became entirely dependent on the potato. An interesting tidbit is that potato planting occurred around St. Patrick’s Day each year. In the fall of 1845, an airborne fungus swept through the Irish countryside and the potato crop perished. Soda bread became popular in Ireland during the potato famine. When a recipe contains caraway seeds and raisins such as our version, it is sometimes called “Spotted Dog” or “Railway Cake.”

And what would a true Irish feast be without a little Guinness®? In the mid-1700s, Arthur Guinness began brewing beer, and then started brewing porter. Six generations of the Guinness family built the business to where it is today. According to the Guinness Storehouse,® 10 million glasses of Guinness are served daily around the world.

17ks > Winter/Spring 2011

irish history > rich feast

Shepherd’s PiePrep: 25 minutes plus standing Bake: 20 minutes • Serves: 8

Schnucks nonstick cooking spray2 pounds Meat Masters 90% extra lean

ground beef3 garlic cloves, chopped5 tablespoons Schnucks all-purpose

fl our, divided3 tablespoons Schnucks tomato paste2 teaspoons chopped Full Circle fresh

thyme leaves¾ teaspoon salt, divided1 teaspoon ground black pepper, divided1¾ cups Progresso® beef broth, divided1 package (10 ounces) sliced

white mushrooms1 medium onion, diced (about 1 cup)2½ cups Schnucks frozen peas and carrots2e cups unprepared Idahoan® original instant

mashed potatoes to serve 8*

1. Preheat oven to 425°F. Spray 13 x 9-inch metal baking pan with nonstick cooking spray. In nonstick 12-inch skillet, add beef and garlic and cook over medium-high heat 7 to 8 minutes or until beef is no longer pink, breaking up meat with side of spoon. Stir in 3 tablespoons fl our, tomato paste, thyme, ½ teaspoon salt and ½ teaspoon pepper; stir in 1 cup broth. Cook until mixture is heated through. Spread beef mixture evenly in bottom of prepared pan.

2. In same skillet, cook mushrooms, onion and remaining ¼ teaspoon salt and ½ teaspoon pepper over medium-high heat 5 to 6 minutes or until mushrooms and onion are tender, stirring occasionally. Stir in frozen peas and carrots and remaining ¾ cup broth and 2 tablespoons fl our; heat to boiling, stirring occasionally. Spread vegetable mixture evenly over beef mixture.

3. In same skillet, prepare potatoes as label directs. Dollop potatoes over vegetable mixture, then spread evenly. Bake 20 to 25 minutes or until sides begin to bubble. Let stand 10 minutes before serving.


*Editor’s Note: You will need 2e cups water, 13 cups milk, 4 tablespoons butter or margarine and 1 teaspoon salt to prepare potatoes.

> Cook’s WisdomTo brown top of fi nished pie, place oven rack about 8 inches from source of heat and preheat broiler. Lightly spray mashed potato topping with butter fl avored cooking spray and heat under broiler 2 to 3 minutes or until lightly browned.

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Caraway & Golden Raisin Soda BreadPrep: 10 minutes plus coolingBake: 30 minutes • Serves: 10

2¼ cups Schnucks all-purpose fl our¼ cup Schnucks granulated sugar¾ teaspoon salt¾ teaspoon Schnucks baking soda¾ cup golden raisins2 teaspoons caraway seeds2 tablespoons Schnucks unsalted butter1 Schnucks large egg1 cup buttermilk

1. Preheat oven to 375°F. Grease cookie sheet. In large bowl, with whisk, stir fl our, sugar, salt and baking soda. Stir in raisins and caraway seeds.

2. In small microwave-safe bowl, heat butter in microwave oven on high 30 to 40 seconds or until melted. With whisk, stir in egg and buttermilk until well combined. Add egg mixture to fl our mixture and gently stir just until dough forms.

3. With rubber spatula, transfer dough onto center of prepared cookie sheet. Shape dough into 6-inch round. Bake 30 minutes or until wooden pick inserted in center comes out clean. Transfer bread to wire rack to cool slightly. Serve warm, or cool completely. Makes one (8-inch) round loaf.


Guinness® CheesecakePrep: 15 minutes plus cooling and chilling Bake: 1 hour • Serves: 16

18 Oreo cookies (about 8 ounces)2 tablespoons Schnucks unsalted

butter, melted4 packages (8 ounces each) Schnucks cream

cheese, softened1¼ cups Schnucks granulated sugar ¼ teaspoon salt4 Schnucks large eggs1 container (8 ounces) Schnucks sour cream¾ cup Guinness® draught or Guinness

extra stout1 cup Schnucks semi-sweet chocolate chips½ cup Schnucks whipping cream

1. Preheat oven to 350°F. Layer two 30 x 12-inch sheets heavy-duty aluminum foil to make double-thick sheet. Crease one long side of foil sheets into three ½-inch folds, fl attening each fold to make a tight seam. Grab one sheet of foil and pull over seam to open like a book, pressing to keep seam intact. Place 9-inch springform pan in middle of foil. Pressing fi rmly, bring foil up and around sides of pan. Crush foil at long ends so that they are compact and can serve as handles to lift cheesecake out of water bath at the end of baking.

2. In food processor with knife blade attached, pulse cookies until coarse crumbs form. Add butter and process until crumbs are moistened. Press crust mixture fi rmly onto bottom of prepared pan. Bake 15 minutes. Cool crust on wire rack about 15 minutes.

3. While crust cools, place 17 x 11-inch roasting pan on middle rack in oven and fi ll with 1 inch hot tap water.

4. In large bowl, with mixer fi tted with paddle attachment, beat cream cheese at medium speed until smooth, occasionally scraping bowl with rubber spatula. Gradually beat in sugar and salt until blended. Reduce speed to low. Beat in eggs, 1 at a time, then sour cream and Guinness just until blended and smooth.

5. Pour cream cheese mixture into crust. Carefully place springform pan in water in roasting pan in oven. Bake 1 hour to 1 hour 10 minutes or until edges of cheesecake are set and center jiggles slightly. Remove pan from water bath. Run a small, sharp knife around edge of pan to loosen cheesecake. Remove foil from pan; cool cheesecake in pan on wire rack 1 hour. Cover with plastic wrap and refrigerate at least 3 hours or up to overnight.

6. In medium microwave-safe bowl, heat chocolate chips and cream in microwave oven on high 30 to 40 seconds. Let stand 1 minute, then stir until chocolate melts and mixture is smooth.

7. Remove side of springform pan. Working quickly, with small spoon, drizzle chocolate along side of cake at 1-inch intervals so that it drips down side of cake. It is okay if chocolate sometimes falls only halfway down cake. Pour remaining chocolate in center of cake, then spread to edges until smooth. (If chocolate becomes too cool to spread, heat in microwave oven about 10 seconds.) Refrigerate at least 30 minutes or up to overnight. Cut cheesecake into slices to serve.


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Mediterranean Salsa

Taste the Mediterranean

For more great recipe ideas visitMarioCamachoFoods.com

1 lb boneless, skinless chicken breasts sea salt and pepper4 tomatoes2 green onions½ cup Mario® sliced kalamata olives3 tbsp chopped fresh basil1 tbsp lime juice2 tsp Mario® extra virgin olive oil½ tsp dried oregano4 oz crumbled feta cheese

1. Lightly salt and pepper chicken breasts; grill until golden brown and tender.

2. Coarsely chop tomatoes and onions and add to bowl with remaining ingredients. Gently stir until combined.

3. Salt and pepper to taste.

4. Serve over grilled chicken and enjoy!

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keeping kosherOne of the challenges in creating the perfect Passover meal is to keep kosher when baking. This includes avoiding fl our (except matzo), yeast, baking soda and any other ingredients containing leavening agents. Our chocolate cake is rich, dense and delicious. This will be a welcome ending to a Seder or holiday supper.

Chocolate Orange CakePrep: 30 minutes plus coolingBake: 30 minutes • Serves: 12

¼ cup slivered almonds3 tablespoons potato starch9 ounces bittersweet or semi-sweet

chocolate, cut into small pieces1 cup Schnucks unsalted butter (2 sticks)6 Schnucks large eggs, separatede cup Schnucks granulated sugar, divided3 cup packed Schnucks light brown sugar 1 teaspoon freshly grated orange peel8 teaspoon salt Schnucks nonstick cooking spray Schnucks powdered sugar for dusting

(optional, or see Cook’s Wisdom) sweetened whipped cream or thawed

whipped topping (optional)

1. Preheat oven to 375°F. In food processor with knife blade attached, pulse almonds and potato

starch until almonds are very finely ground. In medium microwave-safe bowl, heat chocolate and butter in microwave oven on medium (50% power) 1 minute, stirring once. Heat 30 to 60 seconds longer, then stir until chocolate is melted and smooth; cool slightly.

2. In medium bowl, with mixer on medium speed, beat egg whites until foamy. Increase speed to high; gradually beat in 3 cup granulated sugar until stiff peaks form. In large bowl, add egg yolks, brown sugar, orange peel, salt and remaining 3 cup granulated sugar. Using same beaters and with mixer on high speed, beat 2 minutes or until mixture is pale and thick. Reduce speed to low; beat in chocolate.

3. Fold almond mixture and one-fourth of egg whites into egg-yolk mixture. Fold in remaining whites. Spray 9-inch springform pan with nonstick cooking spray. Pour batter into pan. Bake 30 to 35 minutes or until wooden pick inserted 1½ inches

from edge of pan comes out with a few moist crumbs attached. (Cake may crack on top.) Cool cake in pan on wire rack. Cake may be prepared up to 2 days in advance.

4. To serve, run knife around side of cake to loosen from pan. Remove side of pan; transfer cake to serving plate. If not serving for Passover, dust cake with powdered sugar. Top with whipped cream, if desired.


> Cook’s WisdomFor an alternative to powdered sugar that is kosher for Passover, in blender, add 1 cup granulated sugar and blend on high until sugar becomes pulverized. In fi ne-mesh strainer, sift together sugar and 1½ teaspoons potato starch. Use to dust cake.


perfect passover > sweet delight

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beyond the easter basketSpread some Easter cheer this year with a beautiful holiday spread. Begin with a traditional ham topped with contrasting fl avors of pepper jelly and peach preserves. It will pair perfectly with our make-ahead layered salad and asparagus casserole.

In the late 19th century, recipes for angel food cake started emerging in cookbooks, although nobody really knows where the name or recipe originated. While diving into this light spongy cake, here’s a sweet tidbit to stir up some family conversation: cakes containing no fat such as this angel food cake are often referred to as foam cake!

Pepper-Peach Glazed HamPrep: 5 minutes plus standing Bake: 1 hour 45 minutes • Serves: 12

1 Schnucks spiral sliced ham (7 to 8 pounds)1 jar (8 ounces) Captain Rodney’s original or

hot Scotch Bonnet pepper jelly1 cup Schnucks peach preserves¼ cup packed Schnucks light brown sugar¼ cup Schnucks apple cider vinegar¼ cup Schnucks Dijon mustard

1. Preheat oven to 325°F. Place ham, cut side down, in 13 x 9-inch metal, glass or ceramic baking dish. Bake 1 hour or until internal temperature reaches 90°F.

2. Meanwhile, in 1- to 2-quart saucepan, heat jelly, preserves, brown sugar, vinegar and mustard to boiling over medium heat; cook 1 to 2 minutes or until sugar dissolves, stirring occasionally. Remove saucepan from heat.

3. Remove ham from oven. Spoon some glaze over ham; return ham to oven. Bake 45 to 55 minutes longer or until internal temperature reaches 130°F, brushing ham every 15 minutes with additional glaze. Remove ham from oven. Carefully place ham on serving platter. Cover loosely with foil and let stand 15 minutes before serving. Internal temperature will rise to 140°F upon standing.

4. Pour any drippings in 13 x 9-inch pan into same saucepan with any remaining glaze; heat to boiling over medium-high heat. Boil 8 to 10 minutes or until sauce is reduced to about 2 cups. Slice ham and serve with sauce.


Goddess Primavera Seven Layer SaladPrep: 20 minutes plus chilling Cook: 20 minutes • Serves: 8

¾ pound Schnucks hardwood smoked bacon (about 10 slices), cut crosswise into ½-inch pieces

1 bag (6 ounces) fresh snow peas1 bunch green onions, divided 1 small lemon1 large garlic clove, choppede cup Schnucks mayonnaise3 cup loosely packed fresh parsley leaves¼ cup buttermilk2 tablespoons chopped Full Circle fresh

herbs such as dill fronds and/or basil or thyme leaves

2 teaspoons anchovy paste¼ teaspoon cayenne pepper1 package (9 ounces) Fresh Express®

spinach or 1 package (10 ounces) baby spinach

1½ cups Schnucks frozen green peas, thawed2 fi rm-ripe avocados, peeled, pitted and cut

into ½-inch pieces

1. In 12-inch skillet, cook bacon over medium heat 20 to 25 minutes or until browned and crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate to drain.

2. Meanwhile, heat medium saucepan of water to boiling over high heat. Add snow peas and cook 30 seconds. Drain snow peas in colander, then immediately rinse under cool running water; drain well. Cut each snow pea crosswise in half.

3. From bunch of green onions, thinly slice 5 onions; set aside. Cut remaining onions into 1-inch pieces and add to blender. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. Add peel and juice to blender with green onions. Add garlic, mayonnaise, parsley, buttermilk, herbs, anchovy paste and cayenne. Purée until smooth, occasionally scraping side of blender with rubber spatula.

4. In 3-quart glass trifl e dish or bowl, layer ingredients in the following order, spreading each ingredient around edge of dish, then fi lling into the center: spinach, snow peas, bacon, green peas, green onions and avocados. Pour dressing evenly over salad, spreading to the edge of dish. Refrigerate salad at least 1 day or up to 2 days before serving.


wine pairing > Martin & Weyrich Moscato AllegroThis wine’s peachy core will match perfectly with the ham glaze and the crisp, clean fi nish will entice another bite.

easter menu > family feast

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Asparagus, Mushroom & Gruyère CasserolePrep: 30 minutes plus standing Bake: 20 minutes • Serves: 12

Schnucks nonstick cooking spray1 tablespoon Mario® 100% extra virgin

olive oil1 package (10 ounces) Schnucks sliced

baby bella mushrooms1 bunch fresh asparagus (about 1 pound),

cut crosswise into 1½-inch pieces4 garlic cloves, chopped½ teaspoon salt3 Schnucks large eggs1½ cups Schnucks half-and-half1½ teaspoons Schnucks Dijon mustard6 ounces Gruyère cheese, shredded

(about 1½ cups), divided1 package (2.25 ounces) slivered

almonds (½ cup)

1. Preheat oven to 350°F. Spray shallow 2-quart glass or ceramic baking dish with nonstick cooking spray.

2. In nonstick 12-inch skillet, heat oil over medium-high heat. Add mushrooms and cook 10 to 12 minutes or until tender and lightly browned, stirring occasionally. Reduce heat to medium. Add asparagus and cook 3 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring frequently. Remove skillet from heat; stir in salt.

3. In medium bowl, with whisk, stir eggs, half-and-half and mustard. In small bowl, combine ½ cup cheese and almonds. Spread mushroom mixture evenly into prepared baking dish; sprinkle with remaining 1 cup cheese. Pour egg mixture over cheese; sprinkle almond mixture over top. Bake 20 to 25 minutes or until mixture is set. Let stand 10 minutes before serving.


Angel Food Cake with Strawberries & CreamPrep: 45 minutes plus cooling Bake: 35 minutes • Serves: 12

Angel Food Cake Schnucks white vinegar1 cup cake fl our1½ cups Schnucks granulated sugar, divided1½ cups Schnucks large egg whites

(about 12 whites), at room temperature1½ teaspoons cream of tartar1½ teaspoons Schnucks pure vanilla extract¼ teaspoon salt

Sliced Strawberries2 packages (16 ounces each) fresh

strawberries, hulled and sliced¼ cup Schnucks granulated sugar

Chantilly Cream1 pint (2 cups) 40% whipping cream3 tablespoons Schnucks granulated sugar1½ teaspoons Schnucks pure vanilla extract

1. Prepare Angel Food Cake: Preheat oven to 350°F. Dampen paper towel with vinegar; wipe mixing bowl, beaters and rubber spatula with vinegar. Wipe dry with clean paper towel.

2. In medium bowl, with whisk, stir fl our and ¾ cup sugar until no lumps of fl our remain. In prepared mixing bowl, add egg whites, cream of tartar, vanilla and salt. With mixer at medium speed, with whisk attachment if available, beat about 2 minutes or until eggs appear foamy. Increase speed to medium-high; beat until soft peaks form when beaters are lifted. Reduce speed to medium. Gradually sprinkle in remaining ¾ cup sugar, 2 tablespoons at a time, until eggs whites stand in stiff peaks when beaters are lifted.

3. Sift fl our mixture, about one-third at a time, over egg whites, then fold with rubber spatula just until fl our mixture disappears after each addition. Do not overmix. Pour batter into ungreased aluminum 9- or 10-inch angel food cake pan. Gently draw thin spatula vertically through batter to burst any large air pockets and evenly distribute the batter so that it is level and touches side of pan.

4. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean and top springs back when lightly touched. Immediately invert cake in its pan on an upside-down metal funnel to cool completely. (Or, place kitchen towel over neck of room-temperature glass bottle. Invert cake onto bottle neck to cool.)

5. Meanwhile, prepare Sliced Strawberries: In large bowl, with rubber spatula, gently stir strawberries with sugar until sugar dissolves. Strawberries can be prepared up to 4 hours ahead; cover and refrigerate until ready to use.

6. Prepare Chantilly Cream: In medium bowl, beat cream, sugar and vanilla until soft peaks form. Cream can be prepared up to 1 day ahead.

7. Place cake right side up. Run a small, sharp knife around edge of pan to loosen cake. Pull the tube up to lift the cake from side of pan. Slide knife between cake and pan to detach from bottom of pan; run knife around center tube to release cake. Invert cake onto cake plate. Gently slice cake with serrated knife, then serve topped with Sliced Strawberries and Chantilly Cream.


> Cook’s WisdomClean, dry, grease-free equipment is essential for egg whites to achieve their greatest volume and for the cake to rise properly while baking. Wiping with vinegar will eliminate any film of grease.

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We know you want more environmentally friendly choices from produce to pizza, and paper goods to laundry detergent, that’s why we offer you more than 300 Full Circle Organic & Natural products at your neighborhood store. As a member of Schnucks family of brands, each of our Full Circle products is of the highest quality possible. You’ll find more ways to live naturally with Full Circle!

livenaturally

Eat smart, live naturally & save with Full Circle

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saucy & sassyIt is said that Alfredo sauce was named after Italian Alfredo di Lelio. He could not seem to fi nd a meal that satisfi ed his pregnant wife’s taste buds so he took the classic rich meal “fettuccine al burro” and tripled the amount of butter. Although the alteration was minor, a popular sauce was born!

Take your taste buds on a trip to China with our traditional Szechwan sauce. In classic Chinese cooking, there are fi ve basic taste sensations that are balanced including sweet, sour, bitter, salty and umami. If you’re interested in increasing the heat, try adding additional pepper fl akes or Sriracha sauce, a hot chili sauce typically used in Thai cuisine.

A traditional Italian dish, Pasta Puttanesca is named for the spicy fl avor of the sauce. It’s known as a quick and inexpensive meal with a mélange of fl avors. Put your sauce skills to the test with any of these three sensational recipes.

Lemony Alfredo PastaPrep: 5 minutes Cook: 25 minutes • Serves: 6

12 ounces fettuccine or linguine pasta1 small lemon1 tablespoon Schnucks butter or margarine3 large garlic cloves, minced1 package (8 ounces) Schnucks 3 less fat

Neufchâtel cheese, cut into pieces¾ cup Schnucks 1% low fat milk½ teaspoon ground black pepper1 cup freshly grated Parmigiano-Reggiano

cheese (about 4 ounces)2 tablespoons chopped Full Circle fresh

chives (optional)

1. Heat large covered saucepot of salted water to boiling over high heat; add pasta and cook as label directs. Remove 1 cup pasta cooking water, then drain pasta.

2. Meanwhile, from lemon, grate 1½ teaspoons peel. In 2-quart saucepan, melt butter over medium heat. Add garlic and cook 2 to 3 minutes or until golden, stirring occasionally. Add Neufchâtel cheese, milk, pepper and lemon peel and cook until smooth, stirring frequently with whisk.

3. Gradually whisk in Parmigiano-Reggiano; cook 1 minute, whisking constantly until mixture is smooth. Remove saucepan from heat; stir in chives, if using.

4. Pour sauce over pasta and toss to coat. If sauce is too thick, stir in some reserved pasta cooking water to reach desired consistency.


Szechwan Peanut NoodlesPrep: 10 minutes Cook: 25 minutes • Serves: 8

1 package (1 pound) linguine or spaghetti pasta

2 pounds ground pork4 large garlic cloves, crushed with press1¾ cups Progresso® reduced-sodium

chicken broth½ cup Schnucks smooth peanut butter3 cup dry sherry 3 cup less-sodium soy sauce¼ cup grated peeled fresh ginger

(from 3 ounces ginger)

¾ teaspoon crushed red pepper fl akes1 tablespoon Asian sesame oil2 bunches green onions, thinly sliced1 red bell pepper, cut into 2-inch

matchstick-thin pieces½ cup Schnucks unsalted dry roasted

peanuts, coarsely chopped

1. Heat 12-inch covered saucepot of salted water to boiling over high heat; add pasta and cook as label directs.

2. Meanwhile, in 12-inch skillet, cook pork over medium-high heat 12 to 15 minutes or until pork is lightly browned, breaking up meat with side of spoon. Drain off any fat in skillet.

3. Stir in garlic, broth, peanut butter, sherry, soy sauce, ginger and red pepper fl akes; heat to boiling, stirring frequently. Boil 2 minutes or until mixture thickens slightly.

4. Drain pasta, then return to same saucepot. Add sesame oil and toss until well coated. Add green onions, bell pepper and pork mixture and toss until well combined. Serve pasta sprinkled with peanuts.


Watch our “How To Prepare Pasta” video www.schnuckscooks.com

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pasta pairingsWhich pasta for which recipe? Pasta comes in so many shapes – the number of possible pairings can almost seem endless. While there’s no “one right way,” here are some smart and savory suggestions for pairing pasta:

long, thin pasta – spaghetti, angel hair, capellini, vermicelli Round strands coil sumptuously with smooth sauces – especially tomato with herbs that cling to the strands as it’s twirled around a fork. Elegant thin varieties complement brothy soups while thicker lengths partner well with heavier sauces.

long, fl at pasta – linguine, fettuccine Ribbon-like strands – from wide to narrow – were the fi rst pasta shapes created since they were easily cut by hand from fl at sheets of pasta dough. This shape is very versatile and is suitable for a wide range of sauces from seafood, such as clam sauce, to hearty meat sauces like Bolognese and carbonara, as well as creamy sauces like Alfredo.

spiral or twist pasta – rotini, fusilli, cavatappiPerfect for both simple and more refi ned sauces, these shapes are frequently used in pasta salads with oil-based dressing or pesto. Their crevices are ideal for collecting vegetables, herbs and spices.

fancy-shaped pasta – shells, farfalle (bow tie), campanelleThese open-fringed, elegant varieties are ideal for serving with dairy-based sauces like béchamel, chunky meat ragus or even tomato-cream sauces like vodka sauce.

hollow-center pasta – elbows, penne, rigatoni, mostaccioliThese thicker-shaped pastas pair well with full-fl avored sauces. Served hot, their contours are made to hold hearty meat sauces and sauces with chunky ingredients like peas or capers. Ridges, known as rigate, and angular-cut ends off er intriguing texture when served cold in pasta salads.

miniature pasta – orzo, stelline, alphabets, acini di pepeDelicate, compact shapes just right for scooping onto a spoon. These tiniest of shapes are used in soups and broth dishes.

stuff ed pasta – manicotti, jumbo shellsFilled with cheese, spinach, vegetables or meat, large hollow pasta shapes partner well with tomato or cream sauce in baked casseroles.

Pasta Puttanesca Prep: 10 minutes Cook: 20 minutes • Serves: 4

8 ounces spaghetti, medium or large shells or penne pasta

1 tablespoon Mario® 100% extra virgin olive oil

1 medium onion, diced3 garlic cloves, chopped1 can (14.5 ounces) Schnucks

diced tomatoes1 can (2.25 ounces) Mario® sliced

kalamata olives, rinsed, drained and coarsely chopped

2 tablespoons Mario® capers, drained1½ teaspoons anchovy paste1 teaspoon Schnucks crushed oregano¼ teaspoon cayenne pepper1 package (e ounce) Full Circle

fresh basil shaved Parmigiano-Reggiano cheese


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

2. Meanwhile, in 2-quart saucepan, heat oil over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add garlic and cook 2 minutes. Stir in tomatoes with their juice, olives, capers and anchovy paste; heat to boiling over high heat.

3. Reduce heat to medium-low and cook 5 minutes. Stir in oregano and cayenne and cook 5 minutes longer. Meanwhile, remove basil leaves from stems. Thinly slice basil leaves and stir into sauce. Makes about 2½ cups.

4. Drain pasta, then return to same saucepot. Toss with puttanesca sauce. Garnish with cheese, if desired.


> Cook’s WisdomSauce can be prepared and refrigerated up to 3 days in advance.

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express laneThis mild-fl avored fi sh combines with Mediterranean-inspired fl avors, taking it from a simple dish to sublime. High in protein and low in calories and fat, tilapia has gained popularity for both its nutritional benefi ts and low cost. Baking the tilapia on thinly sliced lemons helps to infuse fresh fl avors and it makes a beautiful presentation on the plate.

Baked Mediterranean Tilapia Prep: 5 minutes Bake: 30 minutes • Serves: 4

2 small lemons, thinly sliced4 tilapia fi llets (about 1½ pounds)½ teaspoon salt¼ teaspoon ground black pepper1 small red onion, cut in half and thinly

sliced (about 1 cup)16 cherry or grape tomatoes

(about 1 cup)¼ cup loosely packed Full Circle fresh

basil leaves1 can (2.25 ounces) Mario® sliced

kalamata olives, drained

1. Preheat oven to 400°F. Arrange lemon slices in bottom of 13 x 9-inch glass or ceramic baking dish. Place tilapia over lemon; sprinkle tilapia with salt and pepper, then top with onion. Cover dish with aluminum foil. Bake 15 minutes. Meanwhile, cut each tomato in half. Thinly slice basil.

2. Remove foil from baking dish. Sprinkle olives and tomatoes over tilapia. Bake, uncovered, 15 minutes longer. Tilapia should reach an internal temperature of 145°F and turn opaque throughout. Sprinkle basil over tilapia before serving.


light & lovely > low in calories

maintain a healthy weight & remember to move – Carrying extra weight, especially stomach fat, has a negative eff ect on blood pressure and arteries. But start to exercise, especially aerobic and strength-conditioning, and cardiac risk factors tend to plummet. Whether it’s brisk walking, jogging or strength training, it’s all good for the ticker. Aim for 30 minutes of moderate aerobic exercise, fi ve days a week.

reduce stress & laugh more – Blood pressure and heart rate escalate with high levels of stress. Research shows that mental stress can be potentially damaging to your heart. Creating peaceful interludes in your day (or engaging in yoga, tai chi or meditation) provides respite. Laughter has also been found to have a benefi cial eff ect upon blood vessel lining – so keep that sense of humor alive and you’ll do your heart good.

knock out infl ammation with high fi ber – Not only are whole grains and legumes (like brown rice and lentils) more fi lling, they tout lots of soluble fi ber. And it’s fi ber that’s the good guy in controlling damaging infl ammation of the arteries. Barley, beans and oats are top choices.

choose high quality proteins & fats – Select lean meats, vegetable-based protein and low-mercury fi sh high in omega-3s like salmon, sardines and trout. Look for fat-free, 1-percent fat and low-fat dairy products, and don’t forget to stock your cupboard with benefi cial oils like canola, olive, saffl ower and soybean. Read nutrition labels carefully and keep an eye out for unfavorable trans fats.

smart tips to keep your heart healthyIt’s no secret that one’s susceptibility toward heart disease may be inherited – yet keeping your heart in tip-top shape doesn’t have to be complicated or diffi cult with savvy lifestyle choices.

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meals for a stealIt’s time to give your chili recipe a healthy facelift with this version that is low-fat and full of fl avor. Our White Bean Chicken Chili is hearty, fl avorful and easy on your checkbook. If you want to save it for a rainy day, freeze it for up to three months.

And put away those take-out menus. You can now make Sweet & Sour Pork right at home. It’s a meal in just over 20 minutes for the whole family. Don’t forget the fortune cookies!

White Bean Chicken ChiliPrep: 20 minutes Cook: 38 minutes • Serves: 10

1 pound Schnucks Natural boneless, skinless chicken breasts, cut into ½-inch pieces

8 slices turkey bacon, each cut crosswise into ¼-inch pieces

2 medium green and/or red bell peppers, diced (about 2 cups)

1 medium onion, diced (about 1 cup)2 tablespoons Schnucks all-purpose fl our1½ tablespoons Schnucks chili powder1½ tablespoons Schnucks crushed oregano2 teaspoons Schnucks garlic powder1½ teaspoons Schnucks ground cumin½ teaspoon salt1 teaspoon ground black pepper3 cans (15 ounces each) Schnucks great

Northern beans, rinsed and drained1 can (28 ounces) Schnucks diced tomatoes1¾ cups Progresso® reduced-sodium

chicken broth Schnucks light sour cream and cilantro


1. In large saucepot, cook chicken and bacon over medium-high heat 4 to 5 minutes or until chicken begins to brown, stirring frequently. Add bell peppers and onion and cook 3 to 4 minutes, stirring frequently. Stir in fl our, chili powder, oregano, garlic powder, cumin, salt and pepper and cook 1 minute.

2. Stir in beans, tomatoes with their juice and broth and heat to boiling over high heat. Reduce heat to medium-low. Cover and cook 20 minutes to blend fl avors, stirring occasionally. Makes about 10 cups.

3. Ladle chili into deep soup bowls. Garnish with sour cream and cilantro, if desired.


Sweet & Sour PorkPrep: 15 minutes Cook: 8 minutes • Serves: 4

1 cup long-grain white rice1 can (20 ounces) Schnucks chunk

pineapple in unsweetened juice¼ cup packed Schnucks light brown sugar¼ cup Schnucks apple cider vinegar2 tablespoons cornstarch2 tablespoons Schnucks ketchup1 pork tenderloin (about 1 pound), cut into

¾-inch chunks½ teaspoon salt1 tablespoon Schnucks vegetable oil1 green bell pepper, cut into 1-inch pieces

(about 1 cup)1 small red onion, cut into 1-inch pieces

(about ¾ cup)1 medium tomato, cut into 1-inch pieces

1. Prepare rice as label directs. Meanwhile, drain pineapple and reserve juice. In small bowl, with whisk, stir brown sugar, vinegar, cornstarch, ketchup and 1 cup reserved pineapple juice.

2. Sprinkle pork with salt. Heat nonstick 12-inch skillet over medium-high heat. Add oil and pork and cook 2 to 3 minutes or until browned, stirring frequently. Add bell pepper and onion and cook 1 to 2 minutes, stirring frequently. Add tomato, pineapple and vinegar mixture; heat to boiling. Boil 1 to 2 minutes or until sauce thickens slightly. Serve pork mixture over rice.


> Cook’s WisdomSliced carrots would make a great addition to this dish. Add to skillet along with bell pepper and onion.

beer pairing > New Belgium Brewing Fat Tire Amber AleWith earthy notes that pair well with the cumin and beans and sweet caramel malts that balance the spices, this light, eff ervescent and versatile amber ale stands up to the many fl avors in a pot of chili.

diner's delight > dollars saved

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