March Featured Recipes


Prep: 10 minutes
Broil: 10 minutes
Serves: 4

INGREDIENTS

1/3 cup Schnucks extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano leaves
1 jar (7 ounces) sweet roasted
   red peppers, drained and
   cut into 1/2-inch strips
1 large portobello mushroom cap,
   cut into 1/2-inch strips
1 medium white onion, cut in half,
   then cut into 1/2-inch strips
1 1/2 pounds boneless, skinless chicken
   breasts, cut into 1-inch chunks
1 container (10 ounces) refrigerated    hummus

DIRECTIONS

1. Preheat broiler. In large bowl, combine oil, salt, cumin, black pepper and oregano. Add red peppers, mushroom, onion and chicken; toss to coat with oil mixture. Arrange chicken mixture in single layer in broiler or jelly roll pan.

2. Broil chicken mixture 10 minutes, stirring once halfway through cooking, or until vegetables are lightly browned and chicken loses its pink color throughout and reaches an internal temperature of 165°F.

3. Spoon hummus into center of 4 dinner plates. With the back of the spoon, form a well in center of hummus; top with chicken and vegetables to serve.

 

Prep: 20 minutes
Bake: 40 minutes
Serves: 6 to 8

INGREDIENTS

1 refrigerated pie crust
6 slices precooked bacon, chopped
1 package (8 ounces) Schnucks
   shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives
8 asparagus spears (about 1/2 pound)
4 large eggs
1 1/2 cups Schnucks half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white or black pepper 

DIRECTIONS

1. Preheat oven to 350°F. Unroll dough onto work surface. With rolling pin, for 11-inch tart pan, roll dough into 13-inch round. If using 9 1/2-inch tart pan, roll dough into 12-inch round.
   
   
2. Transfer dough to ungreased tart pan, gently pressing dough into bottom and up side of pan. Run rolling pin over top of pan to trim excess dough.
   
   
3. Sprinkle bacon, cheese and chives over bottom of crust. Cut tough ends from asparagus, trimming to fit into tart pan. Place asparagus spears in spoke pattern over cheese, with asparagus alternating tip to stem. In medium bowl, with whisk, lightly beat eggs. Add half-and-half, salt and pepper and whisk until well blended.
   
   
4. Pour egg mixture over asparagus. Bake 40 to 45 minutes or until golden and set in center. Cool quiche in pan on wire rack 10 minutes. Serve warm.

 

Prep: 15 minutes
Broil: 5 minutes
Serves: 4

INGREDIENTS

Schnucks nonstick cooking spray
1 1/4 pounds fresh salmon fillet,
   cut into 4 equal pieces
1/4 cup Full Circle pure maple syrup
1/2 teaspoon Schnucks chili powder
1 lime
2 green onions, thinly sliced
1 large tomato, cut into 1/2-inch pieces
1 ripe mango, peeled, pitted and
   cut into 1/2-inch pieces
1/2 small English (seedless) cucumber,
   cut into 1/2-inch pieces
1/4 cup loosely packed fresh
   cilantro leaves, chopped
1/4 teaspoon salt

DIRECTIONS

1. Preheat broiler. Spray broiler pan with nonstick cooking spray. Arrange salmon on pan, skin side down. Drizzle salmon with syrup and sprinkle with chili powder. Broil 5 to 8 minutes or until salmon turns almost opaque throughout and reaches an internal temperature of 145°F.

2. Meanwhile, squeeze juice from lime. In medium serving bowl, combine lime juice, onions, tomato, mango, cucumber, cilantro and salt. Serve salsa over hot salmon to serve.