s Chucks Cooks Spring Summer 2011

7/28/2019 s Chucks Cooks Spring Summer 2011

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Its time to take the cover off the grill and breathe deeply

the sweet, spicy, smoky aromas of outdoor cooking!Whether you are the cook in your family or a member of the

fan club, this issue ofSchnucks Cooks is designed to get you

excited about summer!

Inside these pages, youll find a recipe for grilled sirloin

which can be enjoyed with chimichurri sauce. Or, within

30 minutes of marinating and four minutes on the grill,

you can be ready to sink your teeth into beef satay with

peanut dipping sauce. Consider also the prospects of patio

parties involving delectable oven recipes such as meatballsub sandwiches!

Vegetarians can get excited about the grilled vegetable

wraps with zucchini, mushroom, bell pepper, onion and

basil. The softened Neufchtel cheese combined with olives

and garlic helps to meld the delicious tastes together inside

the flour tortilla. Weve also suggested a Lemon-Basil Pasta

Salad thats a meal in itself! No matter if your choice is beef,

fish or veggies, heaping sides of potato salad or coleslaw

will pair well with anything you decide to throw on the grill.

I enjoyed reading through this issue and seeing all the

photos our chefs and food experts have assembled, but I

must tell you that my personal favorite is the Cobblestone

Peach Crisp on page 29! Look for more about the crisp at

www.schnuckscooks.com where this, and other recipes are

brought to life.

There is something for everyone in this issue of Schnucks

Cooks so we invite you to read through, dog ear the pagesof some of your favorite recipes and start planning that first

backyard party of the season!

Scott C. Schnuck

2

@

> a letter fromthe chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

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

Jeffrey 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

Deborah Chiesa, Lisa Howard, KarenHurych, Karen Trombley, Priscilla Ward,Ross Yedinak

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

Wes Hartman

Heather Ashare, Diane Pruett

Stacey Alexander, Kelly Kraemer

To view our Schnucks Cooks Virtual Magazine, visit uson 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 representationas 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

Content developed in cooperation with LLuminari, Inc. For more informationregarding the featured LLuminari authors in the Schnucks Cooks magazine, visitwww.BeWell.com today!

to contactschnucks:

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


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3Schnucks Cooks> Spring/Summer 2011

16

10

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20

26

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4 Schnucks CooksShrimp & Asparagus Stir-Fry and Strawberry Won Ton Tarts.

5 the charm of cherriesDouble Cherry Chutney.

6 express laneGrilled Salmon & Spinach Salad and Big EasyMuffaletta Sandwiches.

8 water for wellnessWhats good for your body inside and out and has no calories?

10 patio partyItalian Meatball Subs, Butter Bean Salad andSavory Rosemary Snack Mix.

15 think pink drinksCos-Mocktail Spritzer, Strawberry Colada andWatermelon Chill.

16 international steakhouseBeef Satay with Peanut Dipping Sauce, Grilled Sirloin with

Chimichurri Sauce and Chipotle-Lime Cowboy Steaks withGrilled Tomato Salsa.

20 all-american sidesPotato Salad or Coleslaw with Vinaigrette, Creamy Garlic orJalapeo Ranch dressings.

22 ice cream 101Popcorn Ice Cream, Homemade Strawberry Ice Cream andChocolate Fudge Ice Cream Cookie Sandwiches.

26 vegetarian varietyGrilled Vegetable Wraps and Lemon-Basil Pasta Salad.

28 peachy keenCobblestone Peach Crisp.

30 meals for a steal

Greek Chicken Pitas with Cucumber-Dill Sauce andPizza Frittata.

}table ofcontents

> spring/summer


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Rosanne Toroian,Food Editor and InformationSpecialist; Jeannie Eisenberg,Store Sales TeamManager; Kathy Gottsacker,Director of FoodEducation and Culinary Arts

When dinner rolls around, most want fresh and

fast options to feed the family. The ProduceDepartment is an obvious place to satisfy the

fresh, but for some, peeling and chopping curbs

the fast. At Schnucks and Logli, we provide

convenient solutions that guarantee full flavor

and nutrition in a fraction of the time.

Try, for instance, Gourmet Garden tubes of

ready-to-use refrigerated herbs and spices.

Use Gourmet Garden as you would fresh herbs

and say goodbye to chopping, mincing andpeeling. Just squeeze out the amount you need

and refrigerate the remainder for up to three

months. Especially convenient for homemade

marinades, rubs and salad dressings, layer these

seasonings in soups and sauces, add to mashed

potatoes, beat into eggs, stir into stir-fries and

toss into pasta.

Concord Foods comes to the rescue with

inexpensive dry flavor packets for inspired side

dishes. Create everything from seasoned roasted

potatoes, salsa, guacamole and broccoli soup

to glazed sweet potatoes, hollandaise sauce,dips and smoothies.

Of course, dont forget our wide variety of

pre-cut vegetables. Look for GreenLine green

beans or Manns vegetables in steamer bags.

A convenient, healthy method for quick-cooking

vegetable side dishes, both cook in minutes in

the microwave oven, and theyre perfectly

portioned to serve a family of four.

We also sell chunks of stir-fry vegetables andfajita bell pepper and onion mix try both

cooked on a topper for the grill or in your skillet

or wok. Look for seasonal pre-cut produce as

well, such as kabob vegetables in the spring and

summer, and chunks of butternut squash, garden

soup mix (with fresh carrots, onions, potatoes

and celery) and stew mix vegetables (with

carrots, celery and onion) in the fall and winter.

Shrimp & Asparagus Stir-Fry

Prep: 10 minutes

Cook: 12 minutes Serves: 4

2 tablespoons soy sauce

1 tablespoon grated peeled fresh ginger

1 tablespoon rice vinegar

1 tablespoon sesame seeds

2 teaspoons Schnucks vegetable oil

1 pound raw peeled and deveined 36-40count shrimp, thawed if necessary

1 pound fresh asparagus, trimmed and cutdiagonally into 2-inch pieces

1 pint grape tomatoes

1 teaspoon Asian sesame oil

1 bag (8.8 ounces) prepared white rice

1.In cup, stir soy sauce, ginger and vinegar until

combined; set aside.

2.In nonstick 12-inch skillet over medium heat,

toast sesame seeds 4 minutes or until golden

brown, stirring frequently; transfer to small bowl.

3.In same skillet, heat vegetable oil over medium-

high heat until very hot but not smoking.

Meanwhile, pat shrimp dry with paper towels. Add

shrimp and asparagus to skillet and cook 4 to 5

minutes or until shrimp turn opaque throughout

and asparagus is tender-crisp, stirring frequently.

4.Add tomatoes and soy sauce mixture to shrimp

mixture and cook 1 minute, stirring. Remove skillet

from heat; stir in sesame oil.

5.Heat rice as label directs. Spoon rice onto each

of 4 plates and top with shrimp mixture; sprinkle

with toasted sesame seeds to serve.

Each serving: about 428 calories, 5 g total fat (1 g saturated),

170 mg cholesterol, 689 mg sodium, 59 g carbohydrate,

3 g fiber, 26 g protein

Strawberry Won Ton Tarts

Prep: 10 minutes

Bake: 5 minutes Serves: 4

1 container (8.8 ounces) Driscolls freshstrawberries, hulled and sliced

3 tablespoons Schnucks granulated sugar

12 refrigerated won ton wrappers

1 tablespoon Schnucks butter, melted

3 tablespoons cinnamon sugar

1 cup Schnucks whipping cream

2 tablespoons white chocolateliqueur (optional)

1.Preheat oven to 350F. In small bowl, stirstrawberries with granulated sugar; set aside.

2.Place won ton wrappers on large cookie sheet,

floured side up; brush with butter and sprinkle

with cinnamon sugar. Bake 5 to 7 minutes or until

crisp and lightly browned; carefully transfer to wire

rack to cool.

3.In medium bowl, with mixer at medium speed,

beat cream until stiff peaks form, adding white

chocolate liqueur, if desired, when cream reaches

soft peak stage.

4.Assemble tarts: Place 1 won ton on each of

4 dessert plates. Divide one-third whipped cream

(aboute cup) among won tons; top cream withone-third berries with their syrup (aboute cup).

Repeat layering 2 more times.




Pho

tography:MeoliStudio

FoodStyling:Mar

ySutkus

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5/325Schnucks Cooks> Spring/Summer 2011

Cherries are believed to have originatedin Central Asia, where so many otherfruits have their roots. Gradually, they

made their way west to modern-dayTurkey. Some legends say they werescattered by birds flying from Asia toEurope, and it was there the Romans firstgot a taste of cherries in the ancient cityof Cerasus, which eventually gave thesweet, red fruit its name.

Cherries were introduced to the

Americas by the English who broughtthem to the colonies, and the Spanishwho introduced them to California.

From there, theyve spread across thecountry. The state of Washington is ournations largest producer, followed byCalifornia and Michigan. In the United

States, cherries come into seasongradually, first on the West Coast, then theMidwest and, finally, on the East Coast.

Cherries are only available for a brieftime each year. Delicate in nature andunable to ripen once theyve beenpicked, these tiny stone fruits (theyrerelated to plums and apricots) must be

picked as soon as they are ripe and soldquickly or theyll deteriorate.

When selecting cherries, look for fruitwith unblemished, shiny skin with thestems still attached. Remember, too, thedarker the color, the deeper and sweeterthe cherries will be. Bing cherries area deep, almost black, crimson whileRainiers are gold with red blush.

Cherries keep for only two or three daysat most, although they freeze quite nicely.

Rinse off the cherries, drain well and dryon towels. Spread cherries in a singlelayer on a cookie sheet; freeze untilfrozen solid. Put frozen cherries in

a sealed zip-tight plastic bag, makingsure to squeeze out all excess air; freezeup to a year.

Can anything as sweet as cherriesbe good for you? They certainly are!Cherries are a rich source of fiber,potassium, vitamin C and antioxidants.Research suggests they may be

valuable in the fight against diabetesand still other studies found the fruitto be a potentially even better curefor headaches than aspirin. Ultimately,however, cherries are a high point ofsummer and something to look forwardto for the rest of the year.

Double Cherry Chutney

Prep: 25 minutesCook: 15 minutes Makes: about 2 cups

1 pound fresh sweet cherries, pitted andeach cut in half (about 3 cups)

small onion, chopped (about cup)

e cup packed Schnucks brown sugar

cup golden raisins

3 cup apple cider vinegar

cup Full Circle Morello cherry fruit spread

or cherry preserves1 tablespoon minced crystallized ginger

teaspoon cayenne pepper

In large skillet, stir all ingredients until well

blended; heat to boiling over high heat. Reduce

heat to medium. Cook 13 to 15 minutes or untilchutney becomes thick and syrupy. Chutney is

done when a clean trail remains on bottom of

skillet after a spoon is drawn through chutney.

Serve chutney over grilled chicken breast, roasted

turkey, pork tenderloin or pork chops, or, chill and

serve in sandwiches or over cheese.

Each cup: about 151 calories, 0 g total fat, 0 mg cholesterol,

12 mg sodium, 38 g carbohydrate, 2 g fiber, 1 g protein

the charmofcherries

in season > cherries

>Schnucks Cooks> Spring/Summer 2011


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express laneChock-full of protein, vitamin D and omega-3 fatty acids,eating salmon is a great way to add nutritional valueto any entre. Grilled and presented on top of a bed ofdressed spinach, this easy-on-the-wallet dish has it all

nutrition, ease and flavor.The muffaletta is a signature New Orleans sandwich. Itoriginated in the early 1900s at a Sicilian grocery store inthe heart of the city, and is named after the round Sicilianbread it was served on. The sandwich fillings may vary,but the key to an authentic muffaletta is a flavorful olivesalad. Try this homemade version layered with deli meatsand cheeses and enjoy a taste of the French Quarter rightin your own kitchen.

no time > no problem

Grilled Salmon & Spinach Salad

Prep: 15 minutes

Grill: 7 minutes Serves: 4

1 pounds fresh salmon fillet, cut into4 equal pieces

teaspoon salt

teaspoon ground black pepper

cup Schnucks Select raspberry vinaigrettesalad dressing, divided

1 bag (9 ounces) fresh spinach

1 pint grape tomatoes or 1 package(10 ounces) Schnucks cherry tomatoes,each cut in half

medium English cucumber, cut lengthwisein half, then thinly sliced (about 1 cup)

small red onion, very thinly sliced(about cup)

cup crumbled feta cheesechopped Full Circle fresh chivesfor garnish (optional)

1.Prepare outdoor grill for direct grilling over

medium-high heat. Sprinkle salmon with salt and

pepper. In small bowl, add cup vinaigrette. Place

salmon on hot grill rack, skin side up, and cook

7 to 9 minutes or until internal temperature

reaches 145F and center is still slightly pink,

turning once halfway through cooking and

brushing salmon occasionally with cup

vinaigrette in bowl. Slip spatula between skin and

fish to remove skin while lifting salmon from grill.

2.In large salad bowl, add spinach, tomatoes,

cucumber, red onion, feta and remaining cup

vinaigrette; toss until well coated. Divide salad

evenly among each of 4 dinner plates; top each

salad with 1 salmon fillet. Sprinkle with chives,if desired.




> Cooks Wisdom

Salmon can be grilled up to 12 hours ahead; cover,

refrigerate and serve chilled over salad.

Big Easy Muffaletta Sandwiches

Prep: 10 minutes Serves: 6

1 round loaf pane Toscano or Italian breador 1 large French bread (1 pound to1 pound 6 ounces)

12 ounces thinly sliced Volpi or Delimeats (3 meats recommended forsandwich), such as coppa, Genoa salami,mortadella, prosciutto, smoked ham

and/or turkey breast

1 cup Deli muffaletta salad or Culinaria blackolive tapenade

1 large tomato, sliced

4 slices Schnucks mozzarella cheese

4 slices Schnucks provolone cheese

1. Starting about 1 inch from bottom of loaf of

bread, slice loaf horizontally. Leaving about -inch

border of bread on bottom and sides of each half,

carefully remove bread from inside of each half

and discard or save for another use.

2. Layer bottom half of bread with meats,

half of muffaletta salad, tomato, cheeses and

remaining muffaletta salad; replace top half of

bread. To serve, cut loaf into 6 wedges.

Each serving: about 520 calories, 29 g total fat

(11 g saturated), 64 mg cholesterol, 2090 mg sodium,

39 g carbohydrate, 3 g fiber, 25 g protein

wine pairing >Clos du Bois Chardonnay

This white wine exhibits apple, pear andsome vanilla notes which nicely contrastthe briny, salty flavors in the sandwich.

The Chardonnays richness is substantialenough to match the heft of this layeredItalian sandwich.


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8

water for wellnessWhat is good for your body inside and out, has no calories and is inexpensive? Good, old-fashionedwater. Though it comprises 55 to 60% of our bodies, we often take it for granted. Its important foradults and children to stay hydrated to keep our bodies working at their best. Here are some tipsabout how much water to consume and the healthiest ways to do it.

Why its important.Water helps to transport fuel to ourcells, keeps our ears, eyes, nose andthroat moist and helps to removetoxins from the body. We lose waterevery day through breathing, tearsand perspiration.

Thirst quenchers.The thirst response is a natural cue tolook for water. Try milk, iced tea or low-sugar 100% fruit juices for variation.Avoid whole-milk shakes or high sugardrinks. Beverages with caffeine arediuretics, and though they may quenchyour thirst initially, they will actuallycause you to lose fluids. Children may

not recognize thirst and may need to bereminded to drink enough fluids. Keep apitcher of water nearby to prompt you.

How much is enough.Most men and women should consumeabout eight to ten 8-ounce cups of fluiddaily. The amount can vary dependingupon the environment. For instance,more fluids are needed when youhave a fever, if its hot or when you areexercising vigorously. Childrens needsare age-dependent.

One to three years 4 cups Four to eight years 5 cups Nine to 13 years 7 to 8 cups 14 to 18 years 8 to 11 cups

Fruits & vegetables.Around 20% of your fluid intake can comefrom foods high in water. Good examplesare apples, pears, cantaloupe, spinach,watermelon, tomatoes and lettuce.

Not enough.Too little water can bring on dehydration,frequently seen in people who areparticipating in intense physical activityor sweating excessively. Signs ofdehydration can include:

Dry mouth Lack of energy or irritability Eyes that are unable to make tears Lightheadedness or feeling faint

Monitoring keeping track.Keep a running total of your typical fluid,fruit and vegetable intake for severaldays. If you need to add more liquid,do it slowly by adding a cup every two

or three days and a piece of fruit or avegetable each day.

Prevention.Infants and young children are morelikely than adults or older childrento become dehydrated. To preventproblems, pack water bottles for campor sports, and avoid scheduling vigorousactivities during the heat of the day. Ifsomeone appears to be dehydrated,

have them rest in a cool, shaded spotand give them plain water. Eventuallythey may need drinks that contain sugarand electrolytes such as orange juiceand sports drinks.

When more is needed.Add an extra cup or two of water toyour daily goal if you will be in hot,

dry, windy conditions or are planningon participating in moderate exercise.Drink extra fluid before participating instrenuous activities or sports and every20 minutes during and after the activity.

From the experts at BeWell.com


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Fresh Mozzarella

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GrilledFlatbreadSaladwithBelGioioso

FreshMoz

zarella

Find BelGioiosos family of cheeses in the deli section of Schnucks or Logli.


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10


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patio partyHosting a patio party is fun! Try this menu for a memorable backyard experience one that you can enjoy along with your guests. Dining al fresco calls for vibrant andversatile dishes that are fit for the outdoors. Meatball subs are a deliciously easy

way to transform a hearty Italian classic into a portable meal. Paired with a simpleand tasty butter bean salad that can be made up to two days in advance, youresure to be ready for some patio party fun.

Our Savory Rosemary Snack Mix adds a sophisticated flair to the classic snack mixwith Parmesan cheese and fresh rosemary. And remember, making your own snackmix means you can add a personal touch to this party staple. Try substituting yourown favorite cereal and snack crackers to customize the recipe. Take advantage ofthe weather and enjoy it outside!

Italian Meatball Subs

Prep: 40 minutes


Schnucks nonstick cooking spray

2 medium yellow onions, divided

2 pounds Meat Masters 73% leanground beef

4 garlic cloves, finely chopped

4 Schnucks large eggs

1 cup Schnucks finely shredded Italiancheese blend, divided

1 cup Schnucks old-fashioned or quick oats

cup chopped Full Circle fresh basil and/orItalian flat-leaf parsley leaves

2 teaspoons Schnucks crushed oregano

1 teaspoons salt

1 teaspoon ground black pepper

3 green, red and/or yellow bellpeppers, sliced

2 cans (15 ounces each) Schnuckspizza sauce

8 Schnucks Select deli buns

1 cup Schnucks finely shredded mozzarellacheese (4 ounces)

1.Preheat oven to 350F. Spray large rimmed

baking pan with nonstick cooking spray. Finely

chop half an onion; slice remaining 2 onions.

In large bowl, gently mix chopped onion with

ground beef, garlic, eggs,e cup Italian cheese

blend, oats, basil, oregano, salt and black pepper.

Form meat mixture into about thirty-two 1-inch

meatballs. Arrange meatballs, without touching

each other, on prepared pan. Bake meatballs

25 minutes or until browned and internal

temperature reaches 155F.

2.Meanwhile, spray nonstick 12-inch skillet with

nonstick cooking spray. Add bell peppers and

sliced onions and cook, covered, over medium-

high heat 7 to 10 minutes or until peppers are

tender and lightly browned, stirring occasionally.

3.In wide-bottomed 4- to 5-quart saucepan, heat

pizza sauce over medium heat 4 to 5 minutes oruntil heated through. Add cooked meatballs and

gently stir to coat with sauce.

4.Spoon 4 meatballs with some sauce into

each bun. Sprinkle each sandwich with about

2 tablespoons mozzarella cheese and scant

tablespoon remaining Italian cheese blend; top

with pepper-onion mixture.


(15 g saturated), 198 mg cholesterol, 1772 mg s odium,


> Cooks WisdomIf desired, toast buns: Preheat broiler with oven rack

about 6 inches from source of heat. Open buns and

place, cut sides up, on cookie sheet. Broil 1 to 2 minutes,

watching carefully, or until lightly toasted.

outdoor dining > family time

Visitwww.schnuckscooks.com

to watch our how-to videos!


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12

Butter Bean Salad

Prep: 15 minutes plus chilling

Makes: about 4 cups

2 tablespoons Schnucks extra virgin olive oil

2 tablespoons white wine vinegar

teaspoon salt

teaspoon ground black pepper8 teaspoon cayenne pepper

2 cans (15 to 16 ounces each) largebutter beans or cannellini beans,rinsed and drained

3 large Roma tomatoes (about 12 ounces),seeded and each cut into -inch pieces(about 1 cups)

small white onion, finely chopped(about cup)

2 tablespoons chopped Full Circlefresh chives

2 tablespoons coarsely chopped fresh Italian

flat-leaf parsley leaves

In large bowl, with whisk, stir together oil, vinegar,

salt, black pepper and cayenne. Fold in remaining

ingredients. Cover and refrigerate at least 1 hour or

up to 2 days. Stir just before serving.

Each cup: about 111 calories, 3 g total fat (0 g saturated),



Savory Rosemary Snack Mix

Prep: 10 minutesBake: 40 minutes Makes: about 8 cups

4 tablespoons Schnucks unsalted butter

2 tablespoons Worcestershire sauce

teaspoon onion powder

teaspoon Schnucks garlic powder

1 package (10 ounces) Schnucks deluxemixed nuts (about 2 cups)

2 cups Crispix cereal

2 cups Schnucks mini twists pretzels2 cups white Cheddar baked snack crackers

cup Schnucks grated Parmesan cheese

2 tablespoons finely chopped Full Circlefresh rosemary leaves

1.Preheat oven to 225F. In small microwave-

safe bowl, heat butter in microwave oven on

high 40 to 50 seconds or until melted. Stir in

Worcestershire sauce, onion powder and garlic

powder until well blended.2.In large bowl, toss nuts, cereal, pretzels and

crackers until well combined. Pour butter mixture

over nut mixture and toss to combine. Add

Parmesan cheese and rosemary and toss. Spread

mixture in single layer in large rimmed baking

pan. Bake 40 minutes or until mix is dry and crisp,

stirring once halfway through baking. Serve warm

or cool completely in pan on wire rack. Store

cooled mix in airtight container up to 5 days.Each cup: about 200 calories, 15 g total fat (4 g saturated),



outdoor dining > family time


13/32

Coupon good thru/31/11 at any Schnucks

or Logli store. Limit onecoupon per customer.

Coupon good thru7/31/11 at any Schnucksor Logli store. Limit onecoupon per customer.

oupon good thru/31/11 at any Schnucks

or Logli store. Limit onecoupon per customer.

Coupon good thru7/31/11 at any Schnucksor Logli store. Limit onecoupon per customer.

1F

Culinaria Ice Cream or Sorbet16 oz. cartonAny variety

chnucks Select Mustards.25-9 oz. bottleAny variety

chnucks Steak Sauces10 oz. bottleAny variety

Culinaria Meat Rub Spices4.3-5.82 oz. bottleAny variety

6L]]OLQJ6DYLQJV2Q6FKQXFNV)DPLO\RI%UDQGV

Treat yoursel to ultra-rich, creamy Culinaria Ice Cream, one o

our quality-guaranteed brands youll fnd at Schnucks or Logli! We custom churned

our ultra premium ice cream with 16% butter at . Youll fnd a variety o

decadent favors including Pistachio, Mint Chocolate Chip and Coconut Mango!

Our sweet-tart Culinaria Sorbets have all the indulgence without the guilt

they are at and cholesterol ree. Savor Lemon or Raspberry Sorbet

between courses to cleanse your palate or simply enjoy as dessert.

The oodies choice!

taste matters!

1 1 2


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feeling fruity > refreshing fun

think pinkdrinksThe lazy, hazy days of summer are upon us once again, so beat the heat and quenchyour thirst with these frosty summertime drinks. Quick to make, colorful and full of fruitgoodness, these tasty mocktails will help keep your family cool in the summer sun.Try serving these drinks in festive glasses and add a paper umbrella for a fun islandtreat. Also, all of these beverages can be spiced up with alcohol like vodka, rum or gin,transforming them into refreshing adult cocktails. Heres to summer!

Cos-Mocktail Spritzer

Prep: 10 minutes Makes: about 5 cups

4 limes

2 medium juice oranges

12 ounces (1 cups) refrigeratedlemonade, divided

4 ounces ( cup) Schnucks cranberry juicecocktail, chilled, divided

crushed ice or ice cubes16 ounces (2 cups) Schnucks Super Uplemon lime soda

1.From 3 limes, squeeze3 cup juice into small

pitcher; thinly slice remaining lime. From oranges,

squeeze cup juice. Into pitcher with lime juice,

stir in orange juice, lemonade and cranberry juice.

2.Fill glasses with ice, then fill glasses half-full with

lemonade mixture. Top with lemon lime soda and

garnish with lime slices to serve.Each cup: about 96 calories, 0 g total fat, 0 mg cholesterol,


Strawberry Colada


1 package (16 ounces) Driscolls freshstrawberries

16 ounces (2 cups) Schnucks unsweetenedpineapple juice, chilled

6 ounces (aboute cup) cream of coconut

3 cups ice cubes

1.Hull and quarter enough strawberries to yield2 cups (about 12 ounces); reserve remaining

strawberries for garnish.

2.In blender, add half of quartered strawberries,

1 cup pineapple juice and3 cup cream of

coconut; pure until strawberries are finely

chopped. Add half of ice and blend until smooth.

Pour into tall glasses and garnish with whole

strawberries. Repeat with remaining ingredients.

Each cup: about 124 calories, 4 g total fat (3 g saturated),



> Cooks Wisdom

Cream of coconut, a smooth, thick liquid made

from coconuts and sugar, is located in the baking

aisle and/or Liquor department. Do not confuse it

with unsweetened coconut milk which is used in

savory recipes and found with Asian ingredients in

the aisle with international foods.

Watermelon Chill


3 pounds seedless watermelon (rind andany seeds removed), cut into 1-inchchunks (about 4 cups packed) plus smallwatermelon wedges for garnish (optional)

1 package (6 ounces) frozenlimeade concentrate

2 ounces (4 tablespoons) grenadine syrup

4 cups ice cubes

1 lime, thinly sliced (optional)

1.In blender, combine half of watermelon with

limeade concentrate and grenadine; pure until

smooth. Add remaining watermelon and pure

until smooth. If not serving right away, cover and

refrigerate up to 1 day ahead.

2.In 2 batches, in blender, add half of watermelon

mixture and 2 cups ice; blend until smooth and nochunks of ice remain. Pour into tall glasses; garnish

with watermelon wedge or lime slice, if desired.

Each cup: about 111 calories, 0 g total fat, 0 mg cholesterol,



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b illi t b f l b l d


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international steakhouseYou dont need to be an expert to practice the secrets of great grilling. Whether youre using an indoor oroutdoor grill, cooking a succulent steak is quite simple.

Generally speaking, the most tender cuts will come from the loin and rib sections, including sirloin,boneless strip steaks, filet mignon, tenderloin, rib-eye and Delmonico. These cuts of meat contain fat,or marbling, and are naturally basted with their own juices. Marinating meats with little to no marblinghelps tenderize and enhance the flavor. Turn the page for a guide to grilling the perfect steak.

Beef Satay withPeanut Dipping Sauce

Prep: 20 minutes plus marinating


18 (6-inch) bamboo skewers

1 lime

3 garlic cloves

1 cups well-stirred unsweetenedcoconut milk, divided

cup packed Schnucks light brown sugar

1 tablespoons Asian fish sauce

1 tablespoons grated peeled fresh ginger

teaspoon turmeric powder

1 pounds Certified Angus Beef flank steak,sliced diagonally across the grain into-inch-thick slices

cup Schnucks smooth peanut butter

1 tablespoons less-sodium soy sauce

1 teaspoon Schnucks crushedred pepper flakes

1.In wide, shallow dish, cover skewers with water

and let stand 30 minutes. Meanwhile, from lime,

squeeze 2 tablespoons juice into blender or food

processor with knife blade attached. Add garlic,

cup coconut milk, brown sugar, fish sauce,

ginger and turmeric; pure until smooth.

2.In medium bowl, toss steak with cup coconutmarinade; set aside remaining marinade. Cover

beef and refrigerate 30 minutes to marinate.

3.In 1- to 2-quart saucepan, heat peanut butter,

soy sauce, red pepper flakes, remaining cup

coconut milk and coconut marinade over low

heat 4 minutes or until mixture simmers, stirring

occasionally with whisk. Simmer 2 minutes;

remove saucepan from heat. Cover and keep

warm. Makes about 1 cups sauce.


high heat. Remove beef from marinade; discard

marinade. Thread beef onto skewers. Place

skewers on hot grill rack and cook 4 to 5 minutes

or until browned on the outside and still pink in

center, turning skewers once. Serve beef satay

with peanut sauce for dipping.




Grilled Sirloin withChimichurri Sauce

Prep: 15 minutes plus standing


cup Schnucks extra virgin olive oil, divided

4 garlic cloves

2 green onions, sliced (about cup)

cup packed fresh cilantro leaves

cup packed fresh Italian flat-leafparsley leaves

cup white wine vinegar

1 teaspoons kosher salt, divided

1 teaspoon freshly groundblack pepper, divided

1 teaspoon Schnucks crushed oregano

teaspoon cayenne pepper

1 (1-inch-thick) Certified Angus Beefboneless beef loin sirloin steak(about 2 pounds)

1.Reserve 1 tablespoon oil. In blender or

food processor with knife blade attached,

pure remaining oil, garlic, onions, cilantro, parsley,

vinegar, teaspoon salt, teaspoon black pepper,

oregano and cayenne. Makes about 1 cup sauce.

2.Prepare outdoor grill for direct grilling over high

heat. Rub steak with reserved tablespoon of oil,

teaspoon salt and teaspoon black pepper;let stand 30 minutes. Place steak on hot grill

rack and cook 12 to 14 minutes or until internal

temperature reaches 140F for medium-rare,

turning once. Transfer steak to cutting board; let

stand 10 minutes. Internal temperature will rise to

145F upon standing.

3.To serve, slice steak across the grain and

serve with sauce.

Each serving: about 492 calories, 44 g total fat(10 g saturated), 76 mg cholesterol, 509 mg sodium,


brilliant beef > global goodness

beer pairing >Michelob AmberBock

This beer will prove a nice partner togrilled satay. The beers caramel maltwill play well with the smoky, grilledmeat and have enough structure tocomplement the peanut dipping sauce.

This dark lager finishes clean with acreaminess that will please the palate.


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18

Chipotle-Lime Cowboy Steakswith Grilled Tomato Salsa

Prep: 15 minutes plus marinating and

standing Grill: 20 minutes

Serves: 46 large garlic cloves, divided

3 limes, divided

3 tablespoons chipotle salsa pure, divided


1 (1-inch-thick) Certified Angus Beefloin T-bone or porterhouse steak(about 1 pounds)

2 (-inch-thick) slices large red onion

wooden picks

8 ripe Roma tomatoes (about 1 pounds),each cut lengthwise in half


3 cup packed fresh cilantro leaves

1.Crush 4 garlic cloves with press into small bowl.

Squeeze juice from 2 limes into same bowl. Add

2 tablespoons chipotle salsa and 1 teaspoon salt

and stir until well combined. Rub steak with garlic

mixture, then place in 13 x 9-inch pan. Cover with

plastic wrap. Let stand at room temperature 30minutes, or place in refrigerator 1 hour to marinate.


high heat. To hold onion rings together, insert a

wooden pick horizontally through each slice from

opposite sides 2 picks per slice (at right). Lightly

spray tomatoes and onion with nonstick cooking

spray. Place on hot grill rack and cook 8 to 10

minutes or until grill marks appear and tomatoes

soften, turning once halfway through cooking.

Remove wooden picks from onion.

3.Squeeze 2 tablespoons juice from remaining

lime. In food processor with knife blade attached,

add remaining 2 garlic cloves and process until

chopped. Stop food processor and add grilled

onion, cilantro, teaspoon salt and remaining

1 tablespoon chipotle salsa; pulse until finely

chopped. Scrape side of bowl with rubber spatula.

Add tomatoes and process until tomatoes are

chopped and mixture is well combined. Transfer

salsa to serving bowl. Makes about 3 cups salsa.

4.Pat steak dry with paper towel; sprinkle with

remaining teaspoon salt. Place steak on hot grill

rack and cook 10 to 12 minutes or until internal

temperature of steak reaches 140F for medium-

rare, turning once. Transfer steak to cutting board;

let stand 10 minutes. Internal temperature will rise

to 145F upon standing.

5. Remove bone and evenly divide steak among

4 dinner plates; serve topped with salsa.




> Cooks WisdomSalsa can be prepared up to 2 days in advance; cover and

refrigerate until ready to use. Warm salsa before serving.

Serve any additional salsa with chips for dipping.

guide to grilling the perfect steakTrim the fat from the meat to about8 inch and allow the steak to stand at room temperature for about 30

minutes for even cooking. While your meat comes to room temperature, prepare the grill for direct grilling

over high heat. Arrange the grill rack four to five inches over the fire for thin cuts of meat, like flank or skirt

steak, or six to seven inches for a thicker steak, like sirloin. If you are using a charcoal grill, arrange coals so

that the steak can be transferred to a lower heat, if necessary.

Coat the steaks lightly with oil, and sprinkle with kosher salt and freshly ground black pepper. Place the steaks

on a hot grill rack and cook uncovered as directed below to desired doneness, turning the steaks only once halfway

through cooking. If flare-ups occur, move the steak to a cooler part of the grill temporarily. You may want to remove your

steak from the grill when it reaches an internal temperature 5 to 10F below your final desired doneness depending on

the size of your steak.

Once removed from the grill, let the steak stand five to ten minutes to allow juices to redistribute throughout the steak andinternal temperature to rise. Keep in mind that cooking times will vary according to individual grills, so having an instant-

read thermometer on hand is a must to check for desired doneness.

eme

okin

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guiTrim the fat from th

minutes or even co

over h gh heat. Arra

steak, or six to seven

that the steak can be t

Coat the steaks lightly w

Thickness of Steak

1 inch 10-12 minutes 12-14 minutes 14-16 minutes

1 inches 12-14 minutes 14-16 minutes 16-18 minutes

1 inches 14-16 minutes 16-18 minutes 18-20 minutes

Medium-Rare 145F Medium 160F Well 170F


19/32


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Summer is almost here and Driscolls berries are at their peak

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2020

summer eats > picnic favorites


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all-american sidesWhat is more quintessentially all-American than potato salad and coleslaw? These

side dishes are the perfect complement for warm-weather meals. Spice up theseclassics with homemade twists on traditional dressings. Our simple vinaigretteis jazzed up with apple cider vinegar and Dijon mustard, while the creamy garlicdressing gets a boost from fresh garlic and Franks RedHot cayenne pepper sauce.Take ranch dressing to the next level by adding a jalapeo chile and fresh cilantro.

p

Potato Salad or Coleslaw

Prep: 10 minutes Cook: 25 minutes

Makes: about 9 cups potato salad or7 cups coleslaw

3 pounds Schnucks red potatoes, unpeeledand each cut into -inch chunks or1 bags (16 ounces each) 3-color delicoleslaw (about 11 cups)

2 teaspoons salt (for potato salad only)

pound Schnucks hardwood smokedbacon (about 8 slices), cut crosswiseinto -inch pieces

cup minced red onionchoice of dressing (Vinaigrette, CreamyGarlic or Jalapeo Ranch)

1.If preparing potato salad, in 5- to 6-quart

saucepot, place potatoes, salt and enough water

to cover by 1 inch; heat to boiling over high heat.

Reduce heat to medium-low; simmer, uncovered,

10 to 12 minutes or until potatoes are fork-tender.

Drain potatoes well.

2.In large skillet, cook bacon over medium-lowheat 25 to 30 minutes or until browned, stirring

occasionally. Drain bacon on paper towels. Prepare

desired dressing.

3.In large serving bowl, add warm potatoes or

coleslaw, bacon, onion and dressing; toss until

mixture is well combined. If not serving right away,

cover and refrigerate up to overnight.

> Cooks Wisdom

If desired, add diced red bell pepper and/or celery to

potato salad; add shredded carrots, apple or radish, fresh

corn kernels and/or chopped fresh herbs to coleslaw.

Vinaigrette Dressing

cup Schnucks olive oil

3cup apple cider vinegar2 tablespoons chopped fresh Italian flat-leafparsley leaves

2 tablespoons Schnucks Dijon mustard

1 tablespoon plus 1 teaspoon Schnucksgranulated sugar

teaspoon coarsely ground black pepper

teaspoon salt

In medium bowl, with whisk, stir all ingredients

until well blended.

Eache cup potato salad: about 267 calories, 17 g total fat



Eache cup coleslaw: about 253 calories, 22 g total fat



Creamy Garlic Dressing

1 lime2 garlic cloves, crushed with press

cup Schnucks mayonnaise

cup Schnucks sour cream

2 teaspoons Franks RedHot cayennepepper sauce

2 teaspoons Schnucks granulated sugar

1 teaspoon salt

From lime, squeeze 1 tablespoon juice into small

bowl. Add remaining ingredients and stir with

whisk until well combined.







Jalapeo Ranch Dressing

1 large garlic clove, crushed with pressor minced

1 medium jalapeo chile pepper, minced(about 2 tablespoons)

1 cup Schnucks Select Parmesan ranchsalad dressing

2 tablespoons chopped fresh cilantro leaves

In small bowl, with whisk, stir all ingredients until

well combined.







ice cream 101


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22

ice cream 101

Popcorn Ice Cream

Prep: 10 minutes plus standing,

chilling and freezing

Cook/Microwave: 15 minutes

Makes: about 1 quarts

3 cups Schnucks half-and-half

2 cups Schnucks whipping cream

1 cup Schnucks granulated sugar

8 teaspoon salt

1 packet (3.3 ounces) microwave-in-bagkettle korn

1 teaspoons Schnucks pure vanilla extract

caramel sauce and additional poppedkettle korn for garnish (optional)

1.In 3- to 4-quart saucepan, heat half-and-half,

cream, sugar and salt over medium heat 12 to

15 minutes or until hot but not boiling, stirring

occasionally. Meanwhile, pop kettle korn in

microwave oven as label directs. Then transfer

popped kettle korn to large bowl.

2.Pour hot cream mixture over kettle korn and

stir; let stand at room temperature 30 minutes.Cover and refrigerate at least 3 hours or up

to 1 day ahead.

3.Strain kettle korn mixture through fine-mesh

strainer set over large bowl, pressing kettle korn

to release cream mixture; discard kettle korn. Stir

in vanilla. Transfer mixture to 1- to 2-quart ice

cream maker bowl and churn as manufacturer

directs, about 25 minutes or until mixture is

thickened to soft-serve consistency. Serve ice

cream in dessert bowls drizzled with caramel

sauce and garnished with kettle korn, if desired.

If not serving right away, transfer ice cream to an

airtight container; cover with plastic wrap, then

seal. Freeze up to 3 days.

Each cup: about 283 calories, 22 g total fat



make popcorn ice cream

1.Gradually heat ingredients Its important to cook the half-and-half,

whipping cream, sugar and salt over moderate heat while stirring occasionally

to gradually heat the mixture and prevent it from scorching.

2.Infuse popcorn flavor To infuse the ice cream with kettle korn flavor, pour

the hot cream mixture over the popped kettle korn and stir. Allow the mixture

to stand for 30 minutes, then refrigerate 3 hours or up to 1 day ahead to fully

incorporate the popcorn flavor into the ice cream.

3.Strain popcorn mixture Set a strainer over a large bowl and pour the

cream-popcorn mixture through a strainer. A fine-mesh strainer works best

to avoid any popcorn particles in the ice cream. Press down on the popcorn

in the strainer to release as much of the cream mixture as possible then

discard the popcorn.

4. Churning Churn the chilled cream mixture until its thickened to a

soft-serve consistency.

Surprise your taste buds with our delicious and easy-to-make homemade popcorn ice cream.

All you need is a 1- to 2-quart capacity ice cream maker. While ice cream is frequently made

with egg yolks, a non-egg based ice cream recipe makes for simpler preparation.

Visitwww.schnuckscooks.comto watch ourvideo on ice cream, plus scroll down theindex to discover our growing library of instructional videos by our own culinary experts!

howto

1.

2.

3.

4.


23/32


HomemadeStrawberry Ice Cream

Prep: 10 minutes plus freezing

Makes: about 1 quarts

1 package (16 ounces) Driscollsfresh strawberries, hulled

1 cups Schnucks whipping cream1 cups Schnucks granulated sugar

cup Schnucks half-and-half

2 teaspoons fresh lemon juice

1 teaspoons Schnucks pure vanilla extract

8 teaspoon salt

1.In food processor with knife blade attached,

pulse strawberries until finely chopped but

not pured. In large bowl, stir strawberries with

remaining ingredients until well combined.

2.Transfer berry mixture to 1- to 2-quart ice

cream maker bowl and churn as manufacturer

directs, about 25 minutes or until mixture is

thickened to soft-serve consistency. If not

serving right away, transfer ice cream to an

airtight container; cover with plastic wrap,

then seal. Freeze up to 3 days.

Each cup: about 215 calories, 13 g total fat



Chocolate Fudge Ice Creamk d h


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24

Cookie Sandwiches

Prep: 15 minutes plus cooling and freezing

Bake: about 8 minutes per batch

Makes: about 2 dozen ice cream sandwiches

12 ounces (12 squares) Bakers

semi-sweet baking chocolate1 can (14 ounces) sweetened

condensed milk

cup Schnucks unsalted butter (1 stick),cut into pieces

1 package (6 ounces) pecan chips (1 cups)

1 cup Schnucks all-purpose flour

1 tablespoon Schnucks pure vanilla extract

teaspoon salt

2 pints favorite ice cream

1.Preheat oven to 350F. Grease large cookie sheet.

Place 2 rimmed baking pans in freezer to use later

for ice cream.

2.In microwave-safe large bowl, add chocolate,

condensed milk and butter; heat in microwave

oven on high 1 minute. Stir, then microwave

1 minutes longer; let stand 2 minutes, then stir

until chocolate melts and mixture is smooth. Stir in

pecans, flour, vanilla and salt.

3.Drop dough by rounded measuring tablespoons,

2 inches apart, onto prepared large cookie sheet.

With small metal spatula or fingers, press each

mound slightly to make 2-inch round. Bake

cookies 8 to 10 minutes or until firm when lightly

pressed. Cool cookies on cookie sheet on wire rack

2 minutes. With metal spatula, transfer cookies to

wire rack to cool completely. Repeat with remaining

dough. Cookies can be made up to 5 days in

advance. Store at room temperature in tightly

covered container with waxed paper between

layers. Makes about 4 dozen cookies.

4.Scoop ice cream by heaping 2 tablespoons into

24 mounds onto cold rimmed baking pans; flatten

each mound into 2-inch round. Freeze ice cream

at least 1 hour or until firm. Just before serving,

place ice cream round on flat side of 1 cookie. Place

second cookie over ice cream, flat side down, to

make an ice cream sandwich.

Each ice cream sandwich: about 269 calories,

17 g total fat (8 g saturated), 26 mg cholesterol,


> Cooks Wisdom

If not assembling ice cream sandwiches right away, freeze

ice cream rounds. Remove from rimmed baking pans and

place in freezer-safe container with waxed paper between

layers up to 1 week.


25/32

DelightDelight someone special!

For Bakers Best Recipes visit

www.brands.kraftfoods.com/bakerschocolate


26/32

2626

casual cuisine > garden fresh


27/32

27Schnucks Cooks> Spring/Summer 2011 27

vegetarian varietyNothing says summer like the rainbow of colors from fresh produce. Not only is havinga colorful diet visually appealing, its also good for your health and well-being. Whetheryoure looking for a filling vegetarian dish or simply to include more vegetables in yourdiet, this grilled wrap is a great way to add nutrients into your weekday menu.

Our chilled pasta salad is the ideal meal for a summer day, whether at high noon forlunch or as the sun sets for dinner. Weve combined the fresh flavors of basil and lemonwith some favorite items from the pantry for this quick and easy dish.

Grilled Vegetable Wraps

Prep: 30 minutes


2 tablespoons Schnucks olive oil

1 tablespoons fresh lemon juice

3 teaspoons minced fresh garlic, divided

8 teaspoon salt

8 teaspoon ground black pepper

1 small red onion, cut crosswise into-inch-thick slices

wooden picks

1 medium zucchini, cut lengthwiseinto quarters

1 portabella mushroom, stemremoved if necessary

1 red or yellow bell pepper, cut lengthwisein half and seeds removed

4 ounces Schnucks3 less fat Neufchtelcheese, softened

3 ounces pitted or sliced kalamata olives,drained and finely chopped (about cup)

4 flavored wraps or large flour tortillas

1 package (e ounce) Full Circle fresh basil,leaves removed


medium-high heat. In large bowl, with whisk, stir

oil with lemon juice, 2 teaspoons garlic, salt and

black pepper. To hold onion rings together, insert a

wooden pick horizontally through each slice from

opposite sides 2 picks per slice (see page 18).

2.Place onion, zucchini, mushroom and bell

pepper on hot grill rack and cook 7 to 10 minutes

or until tender, turning vegetables once halfway

through cooking and brushing with garlic mixture.

Transfer vegetables to cutting board.

3.Meanwhile, in small bowl, combine Neufchtel

cheese, olives and remaining 1 teaspoon garlic.

Spread each wrap with one-fourth cheese

mixture, about 3 tablespoons.

4.Cut mushroom and bell pepper into -inch-

thick slices; remove wooden picks and separate

onion into rings. Arrange one-fourth vegetables

and basil leaves over cream cheese mixture on

bottom third of each wrap. Starting from bottom

of each wrap, tightly roll wrap around filling. Cut

each wrap diagonally in half to serve.




> Cooks Wisdom

Wraps may be prepared and refrigerated up to 4 hours

in advance.

To serve wraps as an appetizer, cut crosswise into1-inch-thick rounds.

Lemon-Basil Pasta Salad

Prep: 20 minutes plus chilling

Cook: 5 minutes Serves: 6

1 package (20 ounces) frozencheese tortellini

2 small lemons

1 can (14 ounces) Schnucks Selectquartered artichoke hearts, drainedand coarsely chopped

1 jar (12 ounces) roasted peppers, drainedand chopped (about 1 cup)

1 can (2.25 ounces) sliced kalamataolives, drained

3 garlic cloves, finely chopped

cup loosely packed choppedFull Circle fresh basil leaves plusadditional for garnish

cup Schnucks grated Parmesan cheese

3 cup drained julienne-cut sun-driedtomatoes with Italian herbs in oilplus cup oil

teaspoon salt

teaspoon ground black pepper

1.Heat large covered saucepot of water to

boiling over high heat. Add tortellini and cook

as label directs; drain. Rinse pasta under cold

running water and drain.

2.From lemon, grate 2 teaspoons peel and

squeeze cup juice into large bowl. Add tortellini

and remaining ingredients and toss until well

blended. Cover and refrigerate at least 3 hours or

up to 2 days. Serve garnished with basil. Makes

about 8 cups.




wine pairing >Chateau Ste. MichelleGewrztraminer

Though somewhat diffi cult to pronounce,Gewrztraminer is easy to pair with food.Somewhat spicy with a floral and citrus

core, Ste. Michelle Gewrztraminersbrilliant crispness will cut through thecreamy cheese while the citrus notes willmatch the tang in this dish.


28/32

28

Sweet and juicy, peaches have long been

a summertime favorite. Schnucks has

partnered with two family-owned farms,

Eckerts Farms in Illinois and Flippen Fruit

Farm in Tennessee, to provide the highest

quality, finest tasting peaches.

Fruit trees were first planted on the Eckerts

farm in 1862. Now operated by the sixth and

seventh generations of the family, peach trees

are not allowed to bear fruit until they are

three years old. Each year, blooms on young

trees are removed, allowing the trees to

develop a good root system.

Flippen Fruit Farm is located on the bluffsabove Reelfort Lake in the northwest corner

of Tennessee. The 180-acre orchard boasts

18,000 peach trees, providing some

40 varieties. At different times of the year,

each variety will be harvested for an average

of ten to 14 days. The trees will not bear fruit

again until the following season.

The secret of a perfect peach lies in tree-

ripening. Allowing the fruit to reach its

maximum sweetness before harvesting

increases sugar content. When selecting

peaches, choose slightly firm, plump peaches

that yield to slight pressure. Look at the

background color of the fruit a yellow

tone indicates sweet flavor, while green will

result in a less flavorful peach. Blushes are

an indicator of the variety of peach, not itsripening status.

Peaches require additional time after

purchase to reach maximum juiciness. To do

this, place your peaches in a paper bag and

store at room temperature for two to three

days. Refrigerating unripe peaches will inhibit

the ripening process and cause the fruit to

become dry, mealy and flavorless. Once the

peaches ripen, they can be refrigerated forfive to seven days.

To easily peel this fruit, place in boiling

water for one minute and then immerse in

ice water for a minute. It helps to toss peeled

or cut peaches with fresh lemon juice to

curb browning.

However prepared fresh and raw, or

bubbling in a classic peach crisp peaches

are the fruit of summer.

peachy keenweet an juicy, p

summertime fav

partnered with tw

re

d

Chris Eckert of Eckert s Farms, Belleville, IllinoisJack & Diane Flippen of Flippen Fruit Farm, Troy, Tennessee

fresh pickings >just peachy


29/32


Cobblestone Peach Crisp

Prep: 20 minutes


3 cups Schnucks all-purpose flour, divided

1 cups Schnucks granulated sugar, divided

1 teaspoon Schnucks ground cinnamon

4 pounds fresh peaches, peeled and each cut into-inch-thick slices (about 12 cups)

teaspoon salt

1 Schnucks large egg

cup Schnucks unsalted butter (1 sticks), meltedand cooled

1.Preheat oven to 375F. In medium bowl, stir together

cup flour, cup sugar and cinnamon. In large bowl,add peaches. Sprinkle flour mixture over peaches, then

toss until well blended. Set aside bowls to use later.

Spread peach filling in ungreased 13 x 9-inch glass or

ceramic baking dish.

2.Using same bowls, in medium bowl, stir together

remaining 2 cups flour, 1 cup sugar and salt. In large

bowl, with whisk, stir egg and butter until well combined.

Add flour mixture into butter mixture and stir until crumbs

form. Sprinkle flour mixture over peach filling. Bake 45 to50 minutes or until mixture bubbles around side of dish

and top is golden brown.




> Cooks Wisdom

Serve peach crisp la mode with vanilla ice cream.


30/32

303030

favorable flavors > serious savings


31/32


meals for a stealDid you know olives were cultivated back in prehistoric times? Traditionally mainstays inMediterranean cuisine, olives are now grown in over 20 countries all over the world. With so manyvarieties from the green Spanish manzanillas to the Greek kalamatas olives are a quick and easyway to infuse flavor into an endless number of dishes. Our grilled chicken pitas feature black olivestossed with fresh vegetables and a cool, yogurt-based cucumber-dill sauce.

Picking up a pizza seems to be an economical and easy choice, but this pizza frittata might make

you think twice. Weve taken favorite pizza toppings like mushrooms, bell pepper and pepperoniand worked them into a hearty frittata with shredded cheese on top. Fun and tasty for the kids, andaffordable and easy for you, this is a meal that the whole family will enjoy!

Greek Chicken Pitas withCucumber-Dill Sauce

Prep: 15 minutes


Chicken Pitas

1 pound Schnucks Natural boneless,skinless chicken breasts


2 whole wheat pitas, each cut in halfand split

1 can (2.25 ounces) Schnucks slicedripe olives, drained

1 medium tomato, diced

small red onion, very thinly sliced

(about cup)1 cups loosely packed fresh baby

spinach leaves

cup rinsed and drained Full Circlegarbanzo beans

Cucumber-Dill Sauce

medium English cucumber, peeled andcoarsely shredded (about 1 cup)


1 small lemon1 container (16 ounces) low fat Greek yogurt

2 garlic cloves, crushed with press

2 tablespoons chopped Full Circle freshdill fronds

1.Prepare Chicken Pitas: Prepare outdoor grill for

direct grilling over medium heat. Spray chicken

with nonstick cooking spray. Place chicken on

hot grill rack. Cover and cook 10 to 12 minutes

or until chicken loses its pink color throughout

and internal temperature reaches 165F, turningonce halfway through cooking. Remove chicken

from grill and transfer to cutting board. When cool

enough to handle, slice chicken across the grain.

2.Prepare Cucumber-Dill Sauce: In small strainer set

over small bowl, toss cucumber with 1 teaspoon

salt. Let stand 5 minutes. Lightly press cucumber

in strainer to remove as much liquid as possible;

discard liquid. Place cucumber in same small bowl.

From lemon, squeeze 2 tablespoons juice intocucumber. Stir in yogurt, garlic, dill and remaining

teaspoon salt. Makes about 2 cups.

3.To serve, stuff pitas with chicken, olives, tomato,

onion, spinach and garbanzo beans; top with

Cucumber-Dill Sauce.

Each pita sandwich with cup sauce: about 295 calories,

6 g total fat (1 g saturated), 56 mg cholesterol, 704 mg sodium,


> Cooks Wisdom

To grill pitas before filling, spray uncut pitas with

nonstick cooking spray. Place pitas on hot grill rack and

cook over medium heat 1 to 2 minutes or until grill marks

appear, turning once.

Enjoy leftover Cucumber-Dill Sauce for up to 3 days over

seafood or with crackers and crudts.

Pizza Frittata

Prep: 10 minutes

Cook/Broil: 22 minutes Serves: 4

1 container (10 ounces) Philadelphia Italian

cheese & herb cooking creme8 Schnucks large eggs

1 tablespoon Schnucks unsalted butter

1 package (8 ounces) freshmushrooms, sliced

medium onion, chopped ( cup)

cup chopped red, yellow ororange bell pepper

3 cup pepperoni minis (about 1 ounces)

1 cup Schnucks finely shredded Italian

cheese blend

1.Preheat broiler with oven rack about 6 inches

from source of heat. In large bowl, with whisk,

beat cooking creme and eggs until well blended.

2.In broiler-safe 10- to 12-inch skillet, melt butter

over medium heat. Add mushrooms, onion

and bell pepper and cook 10 minutes or until

vegetables are tender and lightly browned, stirring

occasionally. Stir in pepperoni. Spread mixture

evenly in skillet; pour egg mixture on top. Coverand cook 5 minutes or until center is almost set.

3.Sprinkle cheese evenly over frittata. Place skillet

under broiler; broil 2 to 3 minutes or until top is

golden brown.


(18 g saturated), 501 mg cholesterol, 1366 mg s odium,



32/32

32 spoon in a little cooking creme

Spoon in

FLAVOR,cause aSTIR.

New Philly Cooking Creme

Stir in a little Philly Cooking Creme.

Youll turn ordinary into awesome with bold newfavors and the creamy goodness o Philly.

Find it in the cream cheese section.

Find more flavor at

cookphilly.com

2011 Krat Foods

Documents

s Chucks Cooks Spring Summer 2011