April Featured Recipes


Prep: 10 minutes
Cook: 15 minutes
Serves: 4

INGREDIENTS

1 cup Schnucks long-grain white rice
2 tablespoons Schnucks 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
    36-40 count shrimp, thawed if necessary
1 pound asparagus, trimmed and cut
    diagonally into 2-inch pieces
1 pint grape tomatoes
1 teaspoon Asian sesame oil

DIRECTIONS

1. Prepare rice as label directs.

2. In cup, stir soy sauce, ginger and vinegar until combined; set aside.

3. In nonstick 12-inch skillet over medium heat, toast sesame seeds 4 minutes or until golden brown; transfer to small plate or bowl.
   
   
4. 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 turns opaque throughout and asparagus is tender-crisp, stirring frequently.
   
   
5. Add tomatoes and soy-sauce mixture to shrimp mixture and cook 1 minute, stirring. Remove skillet from heat; stir in sesame oil.
   
   
6. Spoon rice onto 4 plates and top with shrimp mixture; sprinkle with toasted sesame seeds to serve.

 

Prep: 20 minutes
Cook: 25 minutes
Serves: 6

INGREDIENTS

1 box (16 ounces) campanelle pasta
1 lemon
6 ounces broccoli crowns
4 tablespoons Schnucks butter
2 garlic cloves, minced
1/2 small onion, chopped (about 1/2 cup)
1 bag (8 ounces) sugar snap peas
8 ounces asparagus, cut diagonally
    into 2-inch pieces
1 cup carrot chips
2 cups (1 pint) Schnucks
    heavy whipping cream
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup freshly shredded
   Parmigiano-Reggiano cheese
1 cup loosely packed fresh Italian parsley
   leaves, coarsely chopped

DIRECTIONS

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
   
   
2. Meanwhile, grate peel from lemon. Trim broccoli crowns into florets; cut stem crosswise into
   1/4-inch thick slices. In 12-inch skillet, melt butter over medium heat. Add garlic and onion and
   cook 5 minutes or until tender, stirring occasionally. Add sugar snap peas, asparagus, carrots and broccoli and cook 6 to 8 minutes or until tender-crisp, stirring frequently.
   
   
3. In colander, drain pasta. Return pasta to saucepot. Add cream, salt, crushed red pepper, grated lemon peel and vegetable mixture; gently stir to combine.
   
   
4. Remove saucepot from heat. Set aside 1/4 cup cheese and 1/4 cup parsley; add remaining cheese and parsley to pasta and toss to combine. Transfer pasta to large warm serving bowl or platter; sprinkle with remaining cheese and parsley to serve.

 

Prep: 8 minutes
Cook: 15 minutes
Serves: 6

INGREDIENTS

1 pound lean (90%) ground sirloin
1 medium onion, chopped (about 1 cup)
3/4 cup Schnucks ketchup
1/2 cup Full Circle frozen corn
1/2 cup Schnucks canned black beans,         rinsed and drained
1/2 cup Schnucks tomato sauce
1 teaspoon minced chipotle pepper with         some adobo sauce (or more for                 additional heat)
1/2 teaspoon Schnucks ground cumin
1/4 teaspoon salt
1/2 cup loosely packed fresh cilantro             leaves, chopped
6 Schnucks wheat sandwich buns

DIRECTIONS

1. In nonstick 12-inch skillet, cook ground sirloin and onion over medium heat 7 to 8 minutes or until meat is no longer pink, breaking up meat with side of spoon.

2. Stir in ketchup, frozen corn, beans, tomato sauce, chipotle pepper with adobo, cumin and salt.
   Cook 5 minutes, stirring frequently. Remove skillet from heat; stir in cilantro.
   
   
3. To serve, place bottom halves of buns on each of 6 dinner plates; top with beef mixture and coleslaw, if desired. Replace top halves of buns.