seasons - Hy-Vee
Hy-Vee 5820 Westown Parkway
West Des Moines, IA 50266
HY-VEE SEASONS
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HELPFUL PRODUCTS AND IDEAS FOR HEALTHY LIVING
DELIGHTFUL
COOKIE PAIRINGS
AND IDEAS
pg. 4
WHERE THERE’S A HELPFUL SMILE IN EVERY AISLE.
5:55 PM
A TASTY CLASSIC–
MILK & COOKIES
YUM!
101 BISCUIT IDEAS
pg. 46
SMOKIN’
GOOD BBQ
pg. 32
W IT H HY-V E E ’S M OB IL E AP P
BACK TO
SCHOOL BASICS:
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organization tips,
meal plans &
study help
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locate a Hy-Vee Gas Station
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prescriptions
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recipes
BACK TO SCHOOL 2013 • VOLUME 7 ISSUE 4
PLUS
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SCHOOL 2013
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IOWA STATE FAIR FAVORITES: THE FACES, THE FUN, THE FOOD
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Hot, fresh and ready to go.
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Table of Contents
coming up
easy eating
8
4
back to school
famous bakery cookies
First bell will be ringing soon. Let
Better ingredients. Bigger chips.
Hy-Vee assist as your family gears up
Yummier results. Try our new cookies.
for another school year.
66 a great state fair
46 101 things to do
with biscuits
One of the country’s best-loved fairs
Open a can of biscuits and you’ve got
offers hard-to-beat family fun, food
the beginning of dozens of quick and
on-a-stick, animals large and small,
tasty meals. We’ll get you started.
spectacular shows and thrilling rides.
great cooking
28 cauliflower
Discover why so many trendy restaurant
chefs are giving cauliflower top billing.
Acquaint yourself with the winning ways
of a taste that can be sweet and nutty.
32 low & slow smoking
Fall-off-the-bone smoky meats and
fish are an American tradition. Learn
the secrets of achieving the perfect
balance of smokiness and flavor.
54 roots & greens
Roasted, mashed or added to soups,
8
72 3 meals under $10
Serve your family delicious, homecooked meals without breaking the
bank. More nutritious than eating out.
32
good purchases
42 gluten-free
Get the 411 on going gluten-free. Do
I need to change my diet? What about
baking? Do I buy special products?
64 wines of summer
Play the good host by pairing wines and
foods recommended by a Hy-Vee expert.
74 new at Hy-Vee
root crops are surprisingly versatile
There’s always something new on our
and delicious. Some even offer a two-
shelves. Get a sneak peak here.
46
for-one bonus of tasty greens.
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seasons
BACK TO SCHOOL 2013 • VOLUME 7 ISSUE 4
We value your opinion.
To sign up to receive
Hy-Vee Seasons magazine
free or to offer ideas
for future issues, visit
www.hy-vee.com/seasons.
HY-VEE, INC.
SENIOR VICE PRESIDENT, MARKETING/MERCHANDISING: JAY MARSHALL
VICE PRESIDENT, MARKETING/COMMUNICATIONS: DONNA TWEETEN
ASSISTANT VICE PRESIDENT, GRAPHIC DESIGN: MATT NANNEN
DIRECTOR, INTERNET AND NEW MEDIA: RYAN NEVILLE
DIRECTOR, BRAND IMAGE: SARA CANADY
CREATIVE STAFF: BRITT BUSCH, LINDSEY FUNK, BRIAN GOERES,
HILLARY HALSTEN, TINA HARDIE, JENNY HUNTER, DAWN LAUER,
JESSICA SWIGART, MINDY VAN GUNDY
GREY DOG MEDIA, LLC INTEGRATED MARKETING
DIRECTOR OF BUSINESS OPERATIONS: ADAM VENTLING
BUSINESS DIRECTOR: ANDREW VENTLING
EDITORIAL DIRECTOR: WANDA J. VENTLING
ART DIRECTOR: LAUREN NORTHNESS
ASSOCIATE ART DIRECTOR: BRITNEY PETERSON
EXECUTIVE EDITOR: STEVE COOPER
MANAGING EDITOR: ALISON HERR
STYLE EDITOR: BRITNI VENTLING
SENIOR GRAPHIC DESIGNER: KELSEY WOLFSWINKEL
EDITORIAL ASSISTANTS: LAUREN CHORPENING, KAITLYN GABRIEL
PREMEDIA/IMAGING DIRECTOR: MICHAEL GOSHON
FOOD EDITOR: JILL JOHNSON
COPY EDITOR: COURTENAY WOLF
PROOFREADERS: KATHY ROTH EASTMAN, STEPHANIE L. RIVA
HAIR AND MAKEUP STYLISTS: LORA SCRIGNOLI CESANA,
ANNALISA BERGLUND
COVER PHOTOGRAPHER:TOBIN BENNETT
THIS PAGE PHOTOGRAPHER: TOBIN BENNETT
OPPOSITE PAGE PHOTOGRAPHER: KING AU
All products shown in Hy-Vee Seasons are available from local Hy-Vee stores.
Please ask our helpful employees if you need assistance locating these products.
Prices effective July 24, 2013, through August 21, 2013
(while quantities last).
© 2013 by Hy-Vee, Inc. All rights reserved. Printed in the U.S.A.
Hy-Vee Seasons recipes are tested by the Hy-Vee Test Kitchen food technologists
to guarantee that they are reliable, easy to follow and good-tasting.
Please recycle after use.
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Letter
Dear Hy-Vee reader,
When I was growing up, I spent summers on my
aunt and uncle’s dairy farm in Decorah, Iowa,
helping milk their Holstein herd and harvest the
second crop of hay. When I was 10, I was already
driving the tractor while my uncle hauled in the
hay—he knew I wasn’t strong enough to lift
those bales.
At the end of each summer, I’d get back home
just in time to shop for school. Mom outfitted
my six sisters, two brothers and me as quickly
as she could.
At 16, I started working for Hy-Vee’s
Save-U-More store in Des Moines. After years
of working hard on my aunt and uncle’s farm, a
shift at the store was a treat; all I had to do was
be helpful, smile and talk to people. I started
full-time with Hy-Vee a week after I graduated
from Creighton University. At first my dad didn’t
get what I was doing. He thought I should
become a lawyer, but over the years he’s come
to see that I made a good move.
As parents and kids start thinking about
getting back to school, remember that Hy-Vee is
here to help with supplies. You trust us with your
food—add pencils and paper to the list.
This issue of Hy-Vee Seasons puts special
focus on the coming school year. We give you
some guidance with meals and more in “Back
to School,” page 8. Other topics in this issue
include health in “Gluten-Free,” page 42, a
barbecue story, “Low & Slow Smoking,” page
32, and a look at a favorite event, “A Great State
Fair,” page 66. Enjoy.
Sincerely,
Jay Marshall
Senior Vice President
Marketing and Merchandising
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Biting into one of Hy-Vee’s
delicious new Bakery Cookies
is an act of pure pleasure.
From a simple and sweet Sugar
Cookie to an M&M Double Chocolate
overload, each of the many varieties
has a smile baked right into it.
cookies
PHOTOGRAPHY TOBIN BENNETT
FA
4
04-07 Cookies.indd 4
US B A K E
O
M
R
Y
seasons back to school 2013
6/19/13 1:04 PM
We, too, love fresh-baked cookies.
That’s why we went on a mission to find
better cookie recipes. Once we had them,
we added better ingredients, bigger chips,
plumper raisins and creamier peanut butter.
For our chocolate, we turned to Ghirardelli
and then added M&M’s and Reese’s Pieces
to boost the flavor even more. So our
Oatmeal Raisin Cookie is the chewiest, our
Peanut Butter Cookie is the snappiest and
our M&M Double Chocolate Cookie is the
tastiest. Every one of our 15 cookies can
only be described in superlatives. Richest.
Most flavorful. The best.
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cookies & pairings
Each of the 15 scrumptious Bakery Cookies waiting for you at Hy-Vee pairs
wonderfully with milk, coffee and the other beverages listed below.
CHOCOLATE CHIP with Ghirardelli
chocolate chips—serve with milk or
Colombia roast coffee
M&M—serve with chocolate milk
or hot cocoa
OATMEAL RAISIN—serve with hot
apple cider or Earl Grey tea
PEANUT BUTTER—serve with French
roast coffee or chocolate milk
OATMEAL—serve with cappuccino or
brown ale
MONSTER with Ghirardelli chocolate
chips and M&M’s—serve with cold milk
or Guinness stout
SUGAR—serve with green tea or
champagne
ENGLISH TOFFEE—serve with jasmine
tea or a sweet Riesling
6
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PEANUT BUTTER WITH REESE’S—serve
with chocolate milk or hot cocoa
OATMEAL CHOCOLATE CHIP with
Ghirardelli chocolate chips—serve
with milk or Pinot Noir
PEANUT BUTTER CHOCOLATE CHIP
with Ghirardelli chocolate chips—
serve with hot cocoa or Guinness
HOMESTYLE BROWNIE with Ghirardelli
chocolate—serve with milk,
peppermint tea or a tawny port
MOLASSES—serve with oolong tea or
an oatmeal stout
M&M DOUBLE CHOCOLATE with Ghirardelli
chocolate chips and M&M’s—serve
with Italian roast coffee or rosé port
SNICKERDOODLE—serve with
breakfast-blend coffee or Moscato
d’Asti sparkling wine
seasons back to school 2013
6/19/13 1:04 PM
b r o wn
ie
Dunk Oatmeal Cookies into
white and dark chocolate dip.
bon
e
k
a
c
f
rutti
i
t
t
u
t
b i r t h da y
cinnamo
Pipe cream cheese
frosting onto a
Snickerdoodle
Cookie.
oatm
e
a nz a
Top a Homestyle Brownie
Cookie with buttercream
frosting and semisweet
chocolate shavings.
n
l
l
o
r
a
ip
d
l
Arrange strawberries,
blueberries and kiwi on a
Sugar Cookie topped
with fruit dip.
ich
w
d
san
ice cr
ea m
Use a cookie cutter
to cut a thick circle of
vanilla ice cream and
sandwich between
two Chocolate
Chip Cookies.
Swirl vanilla
frosting onto an
M&M Cookie and
add sprinkles.
The deep, sweet flavors of Hy-Vee’s new Bakery Cookies
are so rich that dressing them up further seems
unnecessary—but unnecessary ideas are sometimes the
best. Try these ideas if you are serving special guests,
hosting a party or desire more extravagance in your life.
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TRADITIONS
Just when you got your summer groove on, you see another school year approaching.
Supply lists arrive, back-to-school ads appear and fall practice begins. The laid-back pace
of family life is about to speed up. Use the ideas here—and help from Hy-Vee—to get your
household organized for the best school year ever.
TEXT STEVE COOPER, KAITLYN GABRIEL, LAUREN CHORPENING AND MARYGRACE TAYLOR
PHOTOGRAPHY KING AU AND TOBIN BENNETT
It’s tradition. Every year on the first day of school, kids in new
Fabulous looks
outfits line up for photos, to be shared with grandparents. For
Clean clothes and well-scrubbed faces on the outside give
the next nine months kids and parents will be dashing about
kids a lift inside. This starts with organized bedrooms, page 12,
in search of this or that until the moment they fly out the
which quickly settle the daily “what should I wear?” question.
door. Fortunately, you have a partner in Hy-Vee, as you try to
Good room layouts answer other conundrums of being a kid,
get a grip on what you need so your family can fare better in
like “where are my shoes?” and “where do dirty shirts go?”
the coming race against the clock.
At Hy-Vee, we carry many necessities needed to claim
Study nooks
victory in each area, which allows your kids to triumph during
Whether a study desk, page 10, is in the bedroom or family
their best school year ever. There are four areas where a family
room, make sure it offers enough light, quiet and storage
wins or loses on school days: eating, personal appearance,
areas so it will serve as a retreat for concentration. Look to
study areas and health. Master these and your family excels.
us for supplies such as paper, markers, folders and rulers.
Balanced meals
Brilliant smiles
Take stress out of meal planning by using two-week
Without a healthy body, children can’t reach the heights
breakfast-lunch-and-dinner menus, pages 14, 16 and 23. Each
we hope for them. Discover basics about nutrition and how
was put together by a Hy-Vee dietitian. Find more recipes and
parents can work with schools to best help kids, page 26. You
mealtime ideas at our website, www.hy-vee.com. Nutritious
can rely on Hy-Vee dietitians and pharmacists for expert
meals are directly linked to school performance, supplying
guidance and insightful information needed to keep kids
young minds with the fuel they need to achieve.
moving forward to success.
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6/20/13 9:26 AM
Create a
workspa
ce
that prom
otes goo
d
study ha
bits!
10
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STUDY SPACE
Team up with your kids and kick off the year with a
new study space. Let them make it their own with
favorite artwork and energetic pops of color.
1.
3 WAYS TO UPDATE
Every student needs a desk. Bedrooms provide a quiet
place to study and get organized. But when it comes to
computers, younger kids need supervision. You can tuck
a computer center into little-used corners of a kitchen or
family room. Or build a study nook by anchoring two deep
bookcases about four feet apart on a blank wall, then mount
a sturdy desktop between the two cases and slide a bank of
drawers under the top.
2.
1. Upgrade standard cardboard boxes with
papers that match the space’s color scheme
and create storage options for schoolwork.
Keep color, comfort and character in mind. The goal is to
promote good habits, but kids are more likely to use a space
they’ve helped design. Decorate with their own artwork or
favorite theme, and let them choose the color scheme.
3.
Let there be light! Good lighting is essential, especially
when reading is involved. Couple overhead lighting with a
desk lamp so lights can be turned down when working on
the computer. Avoid window glare on screens when choosing
where to set up shop.
4.
Provide the power to succeed. Set up the study space
near an outlet or two for plugging in a lamp and keeping a
2. Think outside the (pencil) box. Decorate
storage tins with paper to turn supplies into
desktop decor.
laptop or other devices charged. Internet access and a printer
may be needed, too.
5.
Corral supplies. With up to eight subjects on their
schedules, kids need a variety of supplies. Keep pens, pencils,
paper, glue sticks, rulers and other necessities stashed closeat-hand in bins or drawers.
6.
Help kids stay organized and task-oriented. Provide
them with the tools they need to see the big picture as
they juggle schoolwork and schedules. Tools may include a
computer-based school planner, a student planner notebook
for carrying to school, or a wall calendar. Add a white board
and dry erase markers for jotting down ideas and lists.
3. Keep your child looking ahead by
displaying the week’s schedule on clipboards
painted with chalkboard paint.
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ADD SOME COLOR
Today’s trendy clothing breaks down gender stereotypes. Even the
boldest colors and patterns are no longer exclusively for girls or boys.
This year’s hot colors include bright poppy pinks, berry purple, turquoise
and neutrals splashed with metallics. The combinations are endless.
Keep kids’ closets colorful and include bins to hold socks, underwear
Do mornings feel frenzied? Lighten the load by letting kids
take control of their wardrobes. With these simple upgrades
to their bedrooms, you can help them transition into getting
and special clothes for sports, dance class or dress-up. Don’t be
surprised if they favor wearing crazy pants with wild tops—being young
doesn’t last forever!
dressed on their own and alleviate the morning rush.
When it comes to kids and clothing, autonomy begins with
an organized closet. Establish a clear expectation that clothing
will always be hung or folded, and choose storage pieces that
use closet space efficiently. Label drawers or baskets to make
it easier for kids to put things where they belong. Separate
items that are used daily, such as socks and underwear, and
make sure they’re easy to reach. Keep in mind your kids’
heights when installing a bar or shelf. Every aspect of the
space should make it easy for them to get ready for school
on their own, as much as possible. Make use of higher storage
space by keeping fall clothes within reach and winter clothing
up above—then swap them when the seasons change.
IF THE SHOE FITS Choose
a storage option that helps
kids keep their colorful
shoes in order. Designate a
special place in a back hall
or garage to leave wet or
dirty shoes.
Weekly Wear
Picking out school clothes ahead of time cuts down on the
morning rush. On Sunday evenings, have your kids choose
outfits for the entire week. Keep their choices organized by
day in hanging storage, opposite, or on labelled hangers. This
saves time during the week and gives you the opportunity to
approve choices or mix and match clothing into alternative
outfits. It will also help your kids feel a sense of ownership
and encourage habits of planning ahead. Since clothing can
be contingent on weather, try to have options that work rain
or shine. You can also include clothing for soccer practice,
dance class or other after-school activities. Designate storage
space for these special clothes. Make your kids’ lives easier by
keeping all gym shorts in a labeled storage bin, opposite.
12
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ORGANIZE
On the fi
rst day o
f school,
pictures
take
of your k
ids in the
ir
new sch
ool outfit
s!
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2 Weeks of Breakfast
Menu prepared by Hy-Vee dietitian Jamie Jarvis, Independence, Missouri
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Ham-andEgg Breakfast
Quesadilla*
Fruit Smoothie of
your choice*
French Toast
Kabobs*
Banana
Hot Dog*
Whole grain
toast
Hard-boiled egg
Glass of
skim milk
Orange slices
Apple Oatmeal*,
recipe below
Old Orchard Healthy Balance
and Cran Naturals 64 oz.
3/$5.00
Breakfast Egg
Muffin*
On-the-Go
Parfait*
Cantaloupe
Strawberry and
Banana Cream
Waffles Meal*
Fruity Breakfast
Wedges*
Hearty Oatmeal
Pancakes*,
recipe opposite
Scrambled Eggs
*For
recipes, go to
www.hy-vee.com
and search by
recipe name.
APPLE OATMEAL
Warm and sweet, this oatmeal will keep your child
going strong all through morning studies.
¼ teaspoon Hy-Vee salt
½ cup Hy-Vee plain nonfat Greek yogurt,
strained, divided
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 (1¼ cups each).
4 crisp apples, such as Jazz or Pink Lady
1 cup Hy-Vee steel-cut oats
4 cups water
3 tablespoons packed Hy-Vee brown sugar,
divided
½ teaspoon Hy-Vee ground cinnamon
Shred 2 apples using the large holes of a box
grater, leaving the core behind. Heat a large
saucepan over medium-high heat. Add oats
and cook, stirring, until lightly toasted, about
2 minutes. Add water and the shredded apples;
bring to a boil. Reduce heat to maintain a simmer
and cook, stirring frequently, for 10 minutes.
08-27 Back to School2.indd 14
Meanwhile, chop the remaining 2 apples.
After the oats-apple mixture has cooked for
10 minutes, stir in the remaining chopped
apples, 2 tablespoons brown sugar, cinnamon
and salt; continue cooking, stirring occasionally,
until the apples are tender and the oatmeal is
quite thick, 15 to 20 minutes more. Divide the
oatmeal among 4 bowls. Top each portion with 2
tablespoons yogurt and ¾ teaspoon brown sugar.
Nutrition facts per serving: 280 calories, 3 g fat,
0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol,
170 mg sodium, 60 g carbohydrates, 8 g fiber,
27 g sugar, 8 g protein. Daily values: 2% vitamin A,
10% vitamin C, 6% calcium, 10% iron.
6/20/13 9:27 AM
BREAKFAST
Kids who eat breakfast regularly perform better in school and
are less likely to be overweight. The protein, calcium and fiber
available in a balanced breakfast help fuel their entire day. But
getting everyone out the door on time is no small task! Fortunately,
with a two-week schedule, opposite, of quick, easy breakfast
options, the only thing scrambling will be your eggs.
HEARTY OATMEAL PANCAKES
There’s a wealth of nutrients in
these pancakes, and a side of
scrambled eggs adds even more.
Prep time: 10 minutes
Cook time: 6 minutes
Serves 2 (3 pancakes each).
¼ cup Hy-Vee all-purpose flour
¼ cup Hy-Vee whole
wheat flour
½ cup Hy-Vee quick oats
1 tablespoon Hy-Vee
granulated sugar
1 teaspoon Hy-Vee
baking powder
½ teaspoon Hy-Vee baking soda
½ cup Hy-Vee skim milk
2 tablespoons Hy-Vee
egg substitute
2 tablespoons Hy-Vee
unsweetened applesauce
Butter and maple syrup,
optional
Combine flours, oats, sugar,
baking powder and baking soda
in a small bowl. Add milk, egg
substitute and applesauce; mix
until large lumps have broken.
Pour ¼ cup batter for each
pancake onto a hot griddle
coated with cooking spray. Cook
pancakes until tops are covered
with bubbles and edges look
dry; flip and cook other side. If
desired, serve with butter and
maple syrup.
Nutrition facts per serving:
240 calories, 1.5 g fat,
0.9 g saturated fat, 0 g trans fat,
0 mg cholesterol, 660 mg sodium,
48 g carbohydrates, 4 g fiber,
12 g sugar, 10 g protein. Daily
values: 4% vitamin A, 0% vitamin C,
15% calcium,15% iron.
FRUIT
A FRESH
ERGY
N
E
IS
IE
SMOOTH
SS
IN A GLA
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2 Weeks of Lunch
Menu prepared by Hy-Vee dietitian Laura Kimm, Ankeny, Iowa
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Banana Dog*
Bonnie’s Chicken
Vegetable Soup*
Garden Patch
Muffin Tin Pizzas*
StrawberryBanana Smoothie*
Crispy CheddarRanch Chicken*
Cheese cubes
Soy crisps
Mini bran muffin
Whole grain
crackers
Apple cups
Celery with
peanut butter
Mixed greens
and vegetables
with dressing
Mini sweet
peppers
Skim milk
Skim milk
Fresh berries
100 percent
fruit juice
Peachy Yogurt
Parfait*
Chicken and Rice
Soup*
Sliced turkey,
lettuce, tomato
on a whole
grain bun
Raw broccoli
florets with
hummus dip
100 percent
fruit juice
Grapes
Skim milk
Skim milk
Chocolate
Banana Berry
Smoothie*
Whole grain
crackers with
string cheese
Apple Chicken
Quesadilla*
Power-Packed
Fruit Roll-Up*
Vegetable
skewers with
ranch dip
Cucumber slices
with ranch dip
Skim milk
Skim milk
Baby carrots
*For
recipes, go to
www.hy-vee.com
and search by
recipe name.
16
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LUNCH
Packing a lunch at home lets you ensure your child is getting a meal with balanced
nutrition. Always include foods supplying protein, and pack plenty of fruits and veggies.
When shopping for the week, look for whole grains in breads, wraps or pitas. Make
your life easier by using the two-week menu, opposite.
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6/19/13 1:30 PM
Crunchtables Coated Vegetables:
select varieties 10 oz. $2.19
THAT’S
A WRAP
With the new Land O’Frost
Wrap Kit, putting together a
nutritious wrap will only take a
few moments. Each kit contains
enough ham or turkey, cheese
and tortillas to make about five
wraps. If desired, add lettuce,
tomatoes and other toppings
and condiments. Or speed lunch
prep by choosing the deli-quality
meats in a Sub Sandwich Kit.
Fast Classics Breaded Chicken: select
varieties 20 to 25 oz. $6.99
Fast Fixin’ Breaded Chicken Valu Bags:
select varieties 20 to 24 oz. $3.99
Land O’ Frost Wrap or Sub
Kits: select varieties
14.5 to 24 oz. $4.99
Creme Curls Assorted Creme Horns
4 pk. $2.49
Flatout Flatbreads & Foldits: select
varieties 8.5 to 14 oz. 2/$5.00
Nathan’s Franks: select varieties
12 or 14 oz. $3.99
Land O’Frost Premium Lunch Meats:
select varieties 10 or 16 oz. $3.99
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6/20/13 9:28 AM
PACK A LUNCH
PACK A LUNCH
YOUR KIDS WILL LOVE
Breakfast may be the most important meal of the
day, but lunch is surely a close second. Kids who
eat a balanced lunch are more alert in school.
It’s not enough to put together a healthy lunch, it has to be a healthy lunch
your kids will actually eat! You know the basics: Kids need whole grains,
fruits and veggies, dairy and some protein. The trick is picking foods
they can’t resist. Fruit cut into bite-size pieces, veggies with a yogurt dip,
whole-grain sandwiches with their favorite toppings, fruity yogurt. If your
kids don’t like meat, try nuts or hummus dip with whole-grain pita chips.
They’ll get plenty of protein and nutritious whole grains to help them stay
alert through the afternoon. Keep your pantry and fridge stocked with a
variety of foods and lunch will be a breeze. Don’t forget food safety. Pack
perishables in an insulated bag with a refreezable ice pack to keep them
fresh until lunchtime.
wrap it up
Roll-ups, stuffed pitas and bite-size morsels entice kids to eat
just the right amount of good-for-them foods. Presentation
matters to kids, too. Cut roll-ups into small pieces and secure
with a toothpick. Place tiny pieces of cheese, a few crackers,
small rolls of lunch meat and veggies in colorful holders and
watch them disappear. Let kids devise their own combinations.
,
ery lunch
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Pack ene
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v
a
f
load with
CHOOSE FRUIT
Your children want lunches that are
fun to eat. You’re concerned about
nutrition. Put a smile on their faces
with Smucker’s Fruit Spreads.
The more involved they are in preparing healthy foods, the
more they’ll enjoy them.
Smucker’s Fruit Spreads:
select varieties 12 to
18 oz. 2/$5.00
Jif Peanut Butter: select
varieties 28 oz. $3.99
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ree
n-f
e
t
u
l
g
Wrap their
lunch
with love.
Blue Diamond
Nut Thins: select
varieties 4.25 oz.
$2.88
Hy-Vee HealthMarket
aisles are filled with a
selection of nutritious
gluten-free snacks.
Your kids are going back to school.
And that means you’re back to
making lunch-bag favorites they’ll
love. Whether it’s a PB&J sandwich,
healthy veggies, or their favorite
mac ‘n cheese, GLAD® brings
it all together with a wide variety
of choices that help protect the
food they love most.
pops
icles
Available at
apples
Glad Zipper bags, GladWare or Press'n
Seal: select varieties 3 to 100 ct.
or 70 ft. $2.99
Apple wedges topped with
protein-rich peanut butter and
dotted with chips are a goodfor-you snack.
Blend fruit, milk and
a little sweetener to
make homemade
popsicles. Fill paper
cups, top with foil to
support popsicle
sticks and freeze.
ip
chips & d
For an after-school snack, substitute
veggies and yogurt for high-fat chips
and dip.
veggie s
tix
Good Health Veggie
Stix 6.75 oz. $3.69
20
For those special occasions that
call for a salty snack, try one of the
many new varieties of Veggie Stix.
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SNACKS!
Kids love almost anything on a
stick. Let them load sticks with
their favorite in-season fruits.
These make great desserts too!
fruit kab
obs
After a day at school, kids need an afternoon boost. But beware of
high-fat, low-calorie snacks that pack on the pounds. Go heavy on
fruits and veggies, and offer smaller servings of protein and dairy.
hummus &
veggies
High-protein hummus, made from
chickpeas, has become a kid favorite.
Serve with green beans, peapods and
other veggies for dipping.
fruit dip
Dip fruit wedges in dark chocolate
and you have a sweet and healthy
treat everyone will love.
Popchips are
popped, not
fried or baked.
As a result, they
contain almost
no fat and have
fewer calories than
ordinary chips.
roll-ups
Popchips:
select varieties
3 or 3.5 oz.
2/$5.00
Roll up string cheese in thin slices of lunch
meat, and you’ve got a dairy-rich protein
boost perfect for a snack or lunch.
Bar-S Deli Shaved lunchmeats:
select varieties 8 or 9 oz. 2/$4.00
ips
popch
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It’s a fact: Kids love mac and cheese. When life gets
too hectic, you can still give them an easy nutritious
meal that’s ready in minutes.
Capri Sun 100% Juice or Super V:
select varieties 10 ct. $3.19
BEST-EVER QUICK MAC & CHEESE
Dress up Kraft Macaroni & Cheese with
some of your favorite complementary
ingredients. Simply heat the mac &
cheese in a microwave, then stir in slices
of precooked deli-style chicken strips and
bits of tomato, sprinkle bread crumbs over
the top and add a parsley sprig. Or make
up your own recipe for a delicious meal
that takes only moments to prepare.
Planters NUT∤rition Nuts: select varieties
8.6 to 10.25 oz. $5.88
Kraft Philadelphia Whipped Cream
Cheese: select varieties 8 oz. $2.39
Kraft Macaroni & Cheese
Cups: select varieties
1.9 to 2.44 oz. 3/$3.00
Kraft String Cheese Mozzarella or
2% Mozzarella 24 oz. $5.99
Lunchables: select varieties
7.6 oz. to 15.6 oz. 2/$6.00
Oscar Mayer Deli Fresh Family Size:
select varieties 16 oz. $5.88
Oscar Mayer Wallet Packs: select
varieties 9 or 10 oz. $2.69
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DINNER
2 Weeks of Dinner
Menu prepared by Hy-Vee dietitian Christy Frese, Cedar Rapids, Iowa
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Barbecue Pork
Sandwiches*
Quick Beef Fajitas
with Pico de Gallo*
Easy Stuffed
Shells*
Roasted
Vegetable Pizza*
Frozen
vegetables
Fresh pineapple
Ginger and Brown
Sugar-Glazed
Salmon Meal*
Mixed greens with
your favorite salad
dressing
Fruit smoothies
Uncle Ben’s
Ready Rice
Whole Brown
Fresh fruit
Baked Pepper
Fish*
with vegetables
Rice (make extra
to eat with dinner
on Wednesday)
Roasted Chicken
and Vegetables*
Pineapple Pork
Stir-Fry*
Quick Meatball
Hoagies*
Chicken Alfredo
Pizza Meal*
Baked ciabatta
rolls
Rice (leftovers
from Monday)
Fresh-cut veggies
and your
favorite dip
Fruit
kabobs
*For
recipes, go to
www.hy-vee.com
and search by
recipe name.
NUTRITION Proper nutrition in childhood establishes
lifelong eating habits that contribute to your children’s
overall well-being, helping them develop their full
potential as they lead healthy lives.
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6/19/13 1:32 PM
Frito-Lay SunChips & Baked Lay’s: select
varieties 8.75 to 11.5 oz. 3/$9.00
TO GET THEM TO EAT
FRUITS & VEGGIES
Green Mountain, Tully's, Donut House,
Swiss Miss and Cafe Escapes K-Cups:
select varieties 12 pk. $7.99
F
orget making smiley face snack plates
them in olive oil and seasonings and sear them
out of crudités. Here’s real-world, no-
for a minute or two. The grill marks and smoky
nonsense advice to ensure your kids eat
flavor are a real hit.”
more good-for-them vegetables and fruits.
GET SNEAKY.
Beanitos Bean Chips: select varieties
6 oz. $3.19
GO WITH KNOWN FAVORITES.
Hide stealth veggies in kid-friendly dishes. “For
If your child has a veggie she likes, it’s OK to take
instance, puree a cup or so of spinach and add
advantage by serving it often. Likely winners:
it to a smoothie. It’s really nutritious
Corn and carrots for younger kids and broccoli
and hides well so kids don’t know
(yes, really!) for older kids, finds a recent study.
it’s there,” says Laura Kimm,
Hy-Vee dietitian in Ankeny, Iowa.
COOK ’EM RIGHT.
Clorox Cleaners: select varieties
32 oz. to 35 ct. 2/$5.00
Hot Pockets, Lean Pockets, Stuffed
Sandwiches 12 pk. or Cheeseburger
Sliders 22 ct. select varieties $10.99
Hy-Vee chef Richard Babcock, Overland Park,
BE A GOOD ROLE MODEL.
Kansas, suggests dropping veggies into boiling
Whether you’re trying to get your child to
water for a minute. “Shock them in ice water
be more active, be more polite or eat more
and they stay crunchy.” He amps up the flavor
vegetables or fruits, the do-as-I-say-not-as-I-
with a balsamic reduction made with a cup of
do model never gets you far. Make veggies and
vinegar and ¼ cup of sugar, reduced to half.
fruits a regular part of your own healthy diet,
“My kids love the sweet, tangy flavor,” he says.
and increase the odds that your troops will fall
into line, too.
RUMBLING TUMMIES! TAKE ADVANTAGE.
Magnum Ice Cream Bars and
Fruttare Real Fruit Bars: select
varieties 3 to 6 pk. $3.98
Kids are less picky when they’re hungry, upping
KNOW YOU ARE DOING THE
the odds that they’ll gobble up whatever you
RIGHT THING.
put in front of them. If you know your child is
Moms who serve vegetables
famished after soccer practice, have a container
are described as more
of veggies and hummus waiting when you pick
loving and thoughtful
her up.
than moms who don’t,
according to research.
Daisy Brand Sour Cream: regular
or light 24 oz. $2.99
SET UP A SALAD BAR.
So even if your kid
When salad bars are put in school cafeterias,
groans at greens, you can
student veggie intake skyrockets, studies
at least take comfort that he
show. Make the same principle work for you
knows innately you care
by serving individual salad fixings and letting
when
your gang help themselves. Richard suggests
healthful foods.
you
serve
searing a few vegetables on the grill. “Just toss
Trident, ID, Bubblicious or Dentyne:
select varieties 9 to 18 pk. 5/$5.00
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HEALTH
RAISE K
IDS TO E
AT
FRUITS A
ND VEG
GIES
FOR LIFE
.
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NATURE
MADE
For 40 years, Nature Made
has been obsessed with
quality. Nature Made products
are made from the purest
ingredients and found by
scientific research to be safe
and beneficial.
VITAMINS
Here are some essential vitamins
for children and how they can get
them in their diets.
1.
Vitamin A. Critical for vision, it is
also involved in immune function, tissue
repair and building a healthy heart, lungs
and kidneys. Good sources include milk,
cheese, eggs, sweet potatoes, spinach,
carrots and pumpkin pie.
2.
B Vitamins. Family includes B2,
B3, B6 and folate (also called B9). All
CALCIUM!
Fewer than one in 10
girls and only one
in four boys ages
9 to 13 have an
adequate intake
of calcium.
National Institutes of Health
are critical for metabolism, energy,
circulation and a healthy nervous
system. Good sources are vitaminfortified cereals, meat, fish, chicken,
eggs, dairy products, nuts and beans.
3.
Vitamin B12. Proper red blood cell
KIDS & OBESITY
In the past 30 years, obesity has more than doubled in
formation and brain function are among
children and tripled in adolescents. Excessive weight
the tasks this B vitamin accomplishes.
can lead to heart disease, diabetes, sleep apnea and
It also helps to make DNA, the genetic
bone and joint problems. Obesity can also negatively
material in all body cells. This vitamin
impact the social development of children.
is only found in animal protein and
Putting kids on a weight-loss diet is not the answer.
fortified breakfast cereals.
Their bodies need good foods for development.
4.
Instead, teaching them healthy eating habits is the
Vitamin C. Fruits and veggies
simple cure, according to the Centers for Disease
provide this vitamin, which is essential
Control. Parents can keep children’s weight under
to growth and development.
control and encourage healthy habits by providing
5.
meals consisting of reasonably sized portions of:
Vitamin D. Builds bones by helping
• plenty of vegetables, fruits and whole grain
the body absorb calcium from food. Skin
• low-fat or non-fat milk or dairy products
produces vitamin D when exposed to
• lean meats, poultry, fish, lentils and beans
sunlight, and this vitamin is also found
Children should also increase physical activities.
in wild salmon, tuna and other fatty fish.
Everything can be enjoyed in moderation, but
Vitamin D-fortified orange juice, milk
children should avoid the calorie-rich temptations of
and yogurt are also good sources.
high-fat, high-sugar or salty treats. Offer them easyto-prepare, low-fat and low-sugar treats that are 100
50% Off All Nature Made Fish Oil,
Gummies & Multi-Vitamins
30 to 300 ct.
26
08-27 Back to School2.indd 26
Consult your doctor before starting
calories or less. These include apples, bananas,
children on vitamin supplements.
blueberries and carrots.
seasons back to school 2013
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VITAMINS
TAKING MEDS
TO SCHOOL
Your child has been experiencing frequent headaches, so you are sending
medicine tablets with her to school. Public and private schools in many
states require children to drop off most prescription and over-the-counter
medications with the school nurse or a school official as the child enters
school. In consultation with parents, school nurses are the gateway
through which medications are given to students. A doctor’s note is also
usually required, even for headache remedies. Hy-Vee pharmacists are
happy to help too. “We provide patients with an appropriately labeled
duplicate bottle, so parents can send a bottle to school and have a
bottle at home,” says pharmacy manager Warren Narducci, of Hy-Vee in
Shenandoh, Iowa.
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cauliflower
Let cauliflower surprise you. No longer just a
mild-mannered background player, cauliflower comes
in brilliant colors that offer a noticeable uptick in flavor.
It’s even inspiring new dishes from top chefs.
TEXT COURTENAY WOLF PHOTOGRAPHY TOBIN BENNETT
28
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B
ursting with freshness and flavor, cauliflower is
Try one of the purple, green or orange varieties.
topping menus at trendy restaurants and inspiring chefs
Purple is a sweeter, nuttier variety long grown in the
from coast to coast.
Mediterranean region. Green is a hybrid of cauliflower and
Cauliflower has long been popular in Mediterranean and
broccoli, offering the best of both. Mild and creamy orange
Indian cuisine for its ability to soak up every bit of flavor
was found growing naturally in a Canadian field about
that comes its way. Called one of the top vegetables of 2013,
40 years ago. While all cauliflower is high in vitamin C,
this versatile favorite takes well to any cooking method.
the orange variety is also a good source for beta-carotene,
Chefs love it, whether it’s been roasted, pan-fried, sautéed,
which is rich in vitamin A, vital for healthy eyes.
pureed or simmered in a well-seasoned sauce.
Cauliflower comes from the same healthful family as
When roasted, cauliflower takes on a sweet, nutty
broccoli, collards and kale, and is available year-round.
flavor, making it a revelation for those who know it only
Choose a firm head with no blemishes. Store it stem-side
as a bland, often over-steamed side dish. Served plain or
up in a refrigerator crisper drawer for up to five days. The
with sauces, it wins over even the most reluctant audience.
whole head is edible. To prepare, remove the edible leaves
Combined with a zesty cheese sauce and baked, it’s a rich,
and cut off and discard the small base of the stem. Once
toasty replacement for mac and cheese. Pureed in a creamy
cut, use cauliflower immediately.
cauliflower soup, its savory depth will have your family
begging for seconds. Paired with chickpeas and mushrooms
in a hearty stew, it’s a deeply satisfying meatless entrée.
To roast, cut into one- to two-inch-thick equal-size
“trees” and toss with olive oil and seasonings, or slice it
into inch-thick “steaks,” page 31. Roast it in an oven at 420°F
for 15 to 30 minutes, turning once. Or pan roast in a heavy
Steaming Cauliflower
To properly steam, place cut florets from a cauliflower head in a
medium saucepan with ½ cup water. (Or place 1 inch of water in the
bottom of a saucepan and cauliflower in a steamer basket.) On
stovetop, bring water to boiling. Reduce heat to simmer; cover and
cook for 12 to 15 minutes or until tender yet firm.
skillet on the stove, turning as needed to brown sides.
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6/20/13 9:34 AM
MINI CAULIFLOWER BITES
Serve these pizzalike appetizers to give party
guests a surprise. Each bite is a healthful,
gluten-free experience.
Prep time: 20 minutes
Cook time: 17 to 19 minutes
Makes 24 bites.
5 cups roughly chopped, trimmed
cauliflower (about 16 ounces)
1 Hy-Vee large egg, lightly beaten
11⁄3 cups Hy-Vee finely shredded Italian
blend cheese, divided
½ teaspoon Hy-Vee dried basil
¼ teaspoon Hy-Vee dried rosemary,
crushed
Dash Hy-Vee salt
2 tablespoons chopped roasted red
pepper, divided
2 tablespoons thinly sliced green
onion, divided
72 gluten-free miniature turkey pepperoni
slices, such as Hormel
Tomato Pizza Sauce, optional
(see recipe right)
Preheat oven to 450°F. Coat 24 (1¾-inch)
muffin cups with cooking spray; set aside.
remove from muffin cups. Serve warm with
Tomato Pizza Sauce for dipping.
Place cauliflower, half at a time, in a food
processor. Cover and process with on/off
pulses just until cauliflower is finely chopped
(do not puree cauliflower). Transfer to a
medium microwave-safe bowl. Microwave,
uncovered, on high about 8 minutes or until
tender, stirring once or twice. If necessary,
pat dry with paper towels to remove any
excess moisture. Cool. Add egg, 1 cup cheese,
basil, rosemary and salt to cauliflower; stir
to combine. Spoon about 1 tablespoon of the
mixture into each prepared muffin cup. Press
evenly onto the bottoms and up the sides of
cups. Bake for 7 to 8 minutes or until crusts
are golden, edges are browned and centers are
set. Remove from oven.
Nutrition facts per serving: 30 calories, 1.5 g fat,
1 g saturated fat, 0 g trans fat, 15 mg cholesterol,
85 mg sodium, 1 g carbohydrate, 0 g fiber,
1 g sugar, 3 g protein. Daily values: 2% vitamin A,
20% vitamin C, 6% calcium, 2% iron.
Spoon ¼ teaspoon roasted red pepper and ¼
teaspoon green onion onto each muffin cup.
Top each with a rounded teaspoon of cheese
and 3 pepperoni slices. Bake 2 to 3 minutes
more or until cheese is melted. Carefully
TOMATO PIZZA SAUCE
Serves 14 (about 2 tablespoons each).
Makes about 1¾ cups.
1 (15 ounce) can crushed fire-roasted
tomatoes or crushed tomatoes
1 teaspoon balsamic or red wine vinegar
1 teaspoon Hy-Vee dried basil
½ teaspoon Hy-Vee sugar (optional)
½ teaspoon dried marjoram or oregano
¼ teaspoon Hy-Vee garlic powder
1
⁄8 teaspoon Hy-Vee salt
1
⁄8 teaspoon cayenne pepper
In a medium bowl combine tomatoes, vinegar,
basil, sugar (if desired), marjoram, garlic
powder, salt and cayenne pepper. Store any
remaining sauce in the refrigerator, covered,
for up to 1 week or freeze for up to 3 months.
Nutrition facts per serving: 10 calories, 0 g fat,
0 g saturated fat, 0 g trans fat, 0 mg cholesterol,
95 mg sodium, 3 g carbohydrates, 1 g fiber,
2 g sugar, 1 g protein. Daily values: 4% vitamin A,
8% vitamin C, 0% calcium, 2% iron.
30
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CAULIFLOWER STEAK WITH SALSA VERDE
Cut the steak from the center of a head of
cauliflower so a piece of the stem is included.
The stem keeps the steak from falling apart.
Prep time: 20 minutes
Cook time: 25 to 30 minutes
Serves 2.
¼ cup packed Italian flat-leaf parsley
1 jalapeño, seeded and quartered
2 cloves garlic
2 tablespoons lime juice
2 tablespoons plus 4 teaspoons
Hy-Vee Select olive oil, divided
1
⁄8 teaspoon plus ½ teaspoon
Hy-Vee salt, divided
1 large head cauliflower
¼ teaspoon Hy-Vee black pepper
1 ounce shaved Parmesan cheese
In a food processor, combine parsley, jalapeño,
garlic, lime juice, 2 tablespoons olive oil and
1
⁄8 teaspoon salt. Process 1 minute.
Preheat oven to 420°F. Remove and discard
cauliflower leaves; rinse head under running
water. With stem up, slice through head on
both sides of stem, leaving a 2-inch section that
has the stem attached. (Save florets without
stem for another use.) Cut center section into
2 steaks about an inch wide.
Pour 4 teaspoons olive oil into middle of a
shallow baking pan; coat both sides of each
cauliflower steak with the oil. Season both
sides of steaks with the remaining ½ teaspoon
salt and black pepper. Arrange cauliflower
slices in the pan. Roast for 15 minutes or until
browned; turn and roast 10 to 15 minutes more
or until tender. Serve topped with prepared
salsa verde mixture and shaved Parmesan.
Grilling directions: Preheat grill to medium
heat. Cut, oil and season cauliflower as
directed above. Place seasoned cauliflower
steaks on grill grate over direct heat; cook for
7 to 8 minutes per side or until tender.
Nutrition facts per serving: 350 calories, 27 g fat,
6 g saturated fat, 0 g trans fat, 10 mg cholesterol,
1,040 mg sodium, 19 g carbohydrates, 7 g fiber,
6 g sugar, 12 g protein. Daily values:
15% vitamin A, 280% vitamin C, 25% calcium,
10% iron.
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6/19/13 1:38 PM
The heart of barbecue is the rich smoky flavor of Texas-style
beef brisket, the sticky sweetness of fall-off-the-bone
Kansas pork ribs or the tangy mustard of Carolina pulled
pork. Nothing beats the sheer pleasure of meats
smoked slowly at low temperatures.
TEXT DERRICK RICHES
PHOTOGRAPHY TOBIN BENNETT
32
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6/19/13 1:40 PM
Smoking is slow, methodical and relaxing, while grilling
bitter and your tongue numb. “Pay attention to smoke,” says
is fast, energetic and involving. Smoking is done at low
Dennis. “Many people don’t like too strong of a smoke flavor.
temperatures, typically less than 250ºF. Grilling requires
It is best to allow a shorter time on the smoke until you find
at least 350ºF, and it’s often much hotter. Smoking allows
the amount you want.”
time for tough, sinewy lower-cost meats to become tender,
flavorful and deeply satisfying. Grilling is best with lean,
tender, premium meats.
SmokinG in a charcoal Grill
You’ll need a fire in one half of the bottom of a kettle-style
Chicken and fish are also prime candidates for smoking,
charcoal grill. Charcoal is ready when it is hot, ashy grey and
the process enriching their naturally mild flavors. “Whole
glowing. Place an empty aluminum pan in the bottom of the
chicken is perfect for smoking,” says Dennis Falbo, of the
grill to catch drips. Fill another aluminum pan about halfway
Hy-Vee Service Meat Department in Rochester, Minnesota.
with water and place it next to the coals. The water keeps
After a few hours, a whole bird will be fork tender and smoky.
the meat moist. Add large 2-inch chunks of wood—half wet,
half dry—to the burning coals. Hickory, oak or apple work
Go with the flow
well. Put the cooking grate in place, and place the meat on
The secret of barbecue is heat, time and, above all, learning
the grate above the drip pan. Close the grill lid, then adjust
to balance smoke and airflow. Vents on smokers and grills
vents to hold the temperature between 225ºF and 250ºF.
allow you to control the intensity of smoke by adjusting the
Add hot charcoal as needed to maintain temp. If needed,
amount of air flowing through the burner.
get more briquettes going in a chimney starter. To increase
There is a tendency for novice smoker chefs to overwhelm
smoky flavor, add more wood.
meats with thick, dense clouds of smoke. Though immersing
Smoking times range from 4 to 5 hours for chicken, 5 to
meat in smoke is the goal, you can’t hold it in heavy smoke
6 hours for a rack of ribs, 6 to 8 hours for pork butt and 8 to
for too long. Heavy smoke creates an oily substance called
10 hours for brisket. Meats are done when the internal
creosote when it envelops food for too long. That makes food
temperature reaches 180ºF to 190ºF.
32-41 Smoking BBQ3.indd 33
6/19/13 1:40 PM
Newman’s Own Lemonade:
regular or pink 59 oz. $2.19
Quaker Chewy Bars: select varieties
6.1 to 8.4 oz. $2.18
Cookies Bar “B” “Q” Sauce: select
varieties 26 or 28 oz. $2.68
Newman’s Own Salad Dressing:
select varieties 12 or 16 oz. $3.49
Tone’s Spices: select varieties
.2 to 1.55 oz. $0.88
Glad Zipper bags, GladWare or Press’n
Seal: select varieties 3 to 100 ct.
or 70 ft. $2.99
DOWN-TO-THE-BONE GOODNESS
Night Before: Moisten ribs with water. Add rub
and put back into refrigerator.
Day Of: Soak half of wood chunks—hickory,
apple or wood of your choice—for
30 minutes. Leave other half of wood chunks
dry. Mix wood with hot, grey-ash charcoal.
After fire is going, remove ribs from the
refrigerator and add more rub, as desired.
Place ribs in the smoker. Experienced
Baileys Coffee Creamers:
select varieties 16 oz. $2.19
Sargento Shredded Cheese: select
varieties 5 to 8 oz. 2/$5.00
32-41 Smoking BBQ3.indd 34
34
barbecue chefs look for a pink smoke ring
just below the surface of the meat. This
indicates smoke has penetrated. It will
develop during the first hour of cooking
if you keep the temperature below 140°F.
Having enough carbon (wood, NOT lump
charcoal) is critical. After 1 hour, open vents
to bring temp to 225°F–250°F. Cook for 4 to
6 hours, holding meat at an internal temp of
165°F–170°F.
seasons back to school 2013
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SMOKY SWEETNESS ON A BUN
Night Before: Moisten pork butt with water.
Add rub and put back into refrigerator.
Day Of: Soak half of wood chunks— hickory
and mesquite combined with a lot of apple
wood—for 30 minutes. Leave other half of
wood chunks dry. Mix wood with hot, greyash charcoal. After your fire is going, remove
the pork butt from the refrigerator and add
more rub, as desired. Place the meat in the
smoker. A dark pink smoke ring will develop
in pork, just as it does in beef. For the first
2 hours of cooking, keep the temperature
below 140°F. Having enough carbon (wood,
NOT lump charcoal) is critical. After 2 hours,
open vents to bring temp to 225°F–250°F.
Cook 1 to 1½ hours per pound, holding meat
at an internal temperature of 190°F–210°F.
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10 UNEXPECTED FOODS YOU CAN SMOKE
1. CORN Remove husks from one side of
the ear and all the silk. Brush exposed kernels
with butter and place on smoker, husk side
down. Smoke with hickory for 30 minutes.
2. CHEESE Cold smoke below 60°F
for 2 to 3 hours with cherry or apple wood.
3. PEACHES
Cut in half, remove
stone and smoke at 225°F for 30 minutes.
Perfect topped with vanilla ice cream.
4. SALT
Make your own smoked salt by
spreading two cups of kosher salt evenly on a
large aluminum tray. Place in smoker for 1 to
2 hours, until salt develops a brownish color.
Cool and place in an airtight container.
5. JALAPEÑOS Chipotle peppers
are dry-smoked red jalapeños. Smoke with
mesquite wood until browned and wrinkled. To
preserve, dry in a food dehydrator and store in
an airtight container.
6. MUSHROOMS
Smoke with
hickory wood for one hour at 225°F. These are
fantastic on their own or in any recipe that calls
for mushrooms.
7. ONIONS
Cut off top and bottom,
remove outer skin and slice down threequarters of the way from the top several times
so the onion opens like a flower. Top with
1 tablespoon butter, salt and pepper, and
smoke for 1 hour.
8. PECANS
Toss 2 pounds raw pecans
with ½ cup butter and salt to taste. Place on
smoker with hickory wood at 225°F
for 1 hour. Stir pecans halfway through.
9. MAC & CHEESE Boil pasta
until almost done, about 7 minutes. Drain and
stir in 1 cup milk and 1 can of cheddar cheese
soup. Pour mix into 9×13-inch pan. Top with
2 cups shredded cheddar or other cheese.
Smoke for 2 hours—longer for a crispier top.
10. SWEET POTATOES Slice
sweet potatoes and put them in a skillet with
butter, brown sugar and herbs. Smoke with a
turkey or other meat at 225°F to 250°F. Maple
is a good choice for the wood.
corn cobs
36
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s
SMOKED POTATO SALAD
As with meat, smoking potatoes adds intense
flavor. Make plenty and use the leftovers
for smoked mashed potatoes—another
deeply satisfying dish.
Prep time: 15 minutes
Cook time: 45 to 60 minutes
Serves 8 (about ½ cup each).
2 cups hickory or mesquite wood chips for
smoking, divided
1 (1½ pound) bag Hy-Vee Smart Bite Flavor
Fusion potatoes
¼ cup Hy-Vee Select olive oil, divided
1½ tablespoons Hy-Vee Select
red wine vinegar
2 cloves garlic, minced
1 teaspoon celery seed
1 teaspoon Hy-Vee Dijon mustard
½ teaspoon Hy-Vee salt
¼ teaspoon Hy-Vee black pepper
1 small red onion, sliced
½ cup diced medium green pepper
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
Soak wood chips in water 1 hour. Remove grill
rack and set aside. Prepare grill for indirect
grilling by heating burners or coals on one
side to medium-high and leaving other side
unheated. Keep grill temperature at 400°F.
Pierce the bottom of a disposable foil pan
several times with a sharp knife. Place 1 cup
of drained wood chips in pan; place on lit
element or hot coals. Replace grill rack.
Place potatoes in single layer in a disposable
foil pan; toss with 1 tablespoon olive oil to
coat. Place pan of potatoes over unheated side
of grill. Close lid; cook for 45 to 60 minutes or
until tender, adding remaining 1 cup wood
chips after about 20 minutes. Remove pan of
potatoes; cool slightly.
In a large bowl, whisk together remaining
3 tablespoons olive oil, red wine vinegar, garlic,
celery seed, mustard, salt and pepper. Remove
and separate small, inner rings of onion and
add to bowl. (Save outer rings for another use.)
Stir in potatoes, green pepper, parsley, thyme
and basil. Serve warm or at room temperature.
Nutrition facts per serving: 130 calories, 7 g fat,
1 g saturated fat, 0 g trans fat, 0 mg cholesterol,
190 mg sodium, 17 g carbohydrates, 2 g fiber,
1 g sugar, 2 g protein. Daily values: 4% vitamin A,
50% vitamin C, 2% calcium, 6% iron.
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how to
brine
Smoking equipment
Smoking, or more specifically barbecue, is a way of life for many. Choices in smoking
equipment can overwhelm at first, so some serious shopping is necessary before
settling on a specific model.
There are good choices among units dedicated to smoking, but even a quality
charcoal grill with good airflow control is up to the task. Look for a smoker that fits your
personality, budget and needs, and buy one that is appropriately sized for your needs.
There are electric, wood pellet, charcoal, hardwood and gas smokers on the market,
with costs ranging from $60 to $10,000 or more. Kamado-style grills are also fantastic
smokers. The insulated shells, usually ceramic, hold in heat, making them efficient grills
and smokers.
Some cooks display their love for smoking with elaborate custom smoking rigs they
tow to barbecue cook-offs. Others gladly spend to have the latest computer controls,
temperature probes and cell phone apps for precision cooking. But most backyard chefs
are traditionalists who keep equipment simple.
Hy-Vee offers a selection of barbecue equipment, including smokers and accessories.
It seems counterintuitive to brine an ocean
fish—that is, soak it in a saltwater solution before
cooking. But brining delivers an entrée that is
moist and full of flavor.
1. To brine a small amount of fish, you’ll need a
large nonmetallic bowl, 2 quarts warm water,
¾ cup kosher salt and ¾ cup sugar.
alder
Most commonly used with seafood but can work well with beef and pork.
apple
Light and sweet flavor is commonly used with pork and poultry,
but its mild flavor works well with any meat.
cherry
Great with chicken. Can be used with any meat.
2. Dissolve salt and sugar in a bowl of water.
Combine with any desired seasonings. Let the
solution cool to room temperature.
hickory
Has a very strong flavor. A little goes a long way. A combination of hickory
and another wood can be pleasing. Goes well with any meat.
maple
Adds a mild flavor and pairs well with pork and poultry.
oak
Goes well with beef and works with all meats. Great to pair with other woods.
pecan
Has a more assertive, spicy flavor. Works with beef, pork, chicken.
38
3. Submerge fish in brine and refrigerate the bowl
for 2 hours or longer. Remove fish, thoroughly
rinse and let it air-dry in the refrigerator for 1 hour
before smoking.
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smoked trout
or salmon
Night Before: Mix a brining solution by
blending 1½ cups kosher salt and
1½ cups sugar in a gallon of water. Add
any seasonings you desire. Place 3 to
4 pounds of fish in brine and
refrigerate for up to 12 hours.
Day Of: Soak half of wood chunks for
30 minutes. Alder and apple wood
work well. Leave other half of wood
chunks dry. Mix wood with hot,
grey-ash charcoal. An hour before
smoking, remove fish from brine
and rinse well. Allow fish to air-dry
in the refrigerator for 1 hour before
smoking. Place air-dryed fish in the
smoker. For the first hour of cooking,
keep the temperature below 150°F to
allow the fish to soak up smoke. After
1 hour, open vents to bring temp
to 200°F. Cook until fish reaches an
internal temperature of 165°F. Small,
thin fish may take only an hour total,
while a large, thick fish may take
three hours or longer.
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Night Before: Pick a brisket that is soft enough
to sag at each end when you hold it centered
on one palm. Moisten brisket with water.
Add rub and put back into refrigerator.
Day Of: Soak half of wood chunks, hickory
or your choice, for 30 minutes. Leave other
half of wood chunks dry. Mix wood with hot,
grey-ash charcoal. After your fire is going,
remove the brisket from the refrigerator
and add more rub as desired. Place meat in
40
the smoker. For the first 2 hours of cooking,
keep the temperature below 140°F and a
dark pink smoke ring will develop just below
the meat’s surface. That’s perfection. Having
enough carbon (wood, NOT lump charcoal)
is critical. After 2 hours, open vents to bring
temp to 225°F–250°F. Cook for 1 to 1½ hours
per pound holding the internal temp at
180°F–190°F.
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spicy 1 lime (halved), 2 tablespoons
Hy-Vee salt, 2 teaspoons Hy-Vee chili powder,
2 teaspoons Hy-Vee garlic powder, 2 teaspoons
onion powder, 1 teaspoon Hy-Vee paprika,
1 teaspoon cayenne pepper, 1 teaspoon crushed
Hy-Vee red pepper flakes, ½ teaspoon Hy-Vee
ground cumin, 1 teaspoon Hy-Vee ground black
pepper, ½ teaspoon coriander, ½ teaspoon dried
cilantro, 1 tablespoon Hy-Vee brown sugar,
2 teaspoons ham-flavored base (bouillon).
memphis 3 tablespoons Hy-Vee paprika,
2 tablespoons Hy-Vee salt, 2 tablespoons onion
powder, 2 tablespoons fresh ground Hy-Vee black
pepper, 1 tablespoon cayenne, 1 tablespoon
Hy-Vee dried thyme.
kansas city
3 tablespoons Hy-Vee
brown sugar, 1 tablespoon Hy-Vee ground black
pepper, 1 tablespoon Hy-Vee salt, 1 tablespoon
Hy-Vee chili powder, 1 tablespoon Hy-Vee garlic
powder, 1 tablespoon onion powder, 1 tablespoon
Hy-Vee red pepper flakes, 1 teaspoon cayenne,
1 tablespoon Hy-Vee dried thyme, 1 tablespoon
Hy-Vee ground sage. Rub safflower oil on ribs
before putting on the rub.
poultry
¼ cup kosher salt, ¼ cup
Hy-Vee ground black pepper, ¼ cup Hy-Vee
seasoned salt, 1⁄8 cup Hy-Vee ground nutmeg.
smoky herb 2 teaspoons Hy-Vee
chili powder, 2 teaspoons ham-flavored base
(bouillon), 4 tablespoons Hy-Vee brown sugar,
2 teaspoons smoked salt, 3 teaspoons Hy-Vee garlic
powder, 1 tablespoon Hy-Vee ground black pepper,
2 teaspoons Hy-Vee dried thyme, ½ teaspoon
Hy-Vee ground sage.
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gluten-
Get the facts on cutting gluten
from your diet. There are plenty
of tasty options.
TEXT CHERYL HARRIS, RD
PHOTOGRAPHY KING AU AND TOBIN BENNETT
42
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6/19/13 1:45 PM
The majority of breads, bran cereals and granolas are healthy
foods for most of us, but each of these can cause big problems for
people who have a genetically linked disorder triggered by gluten,
a protein contained in wheat and other grains.
An autoimmune condition called celiac disease that affects
about 1 percent of Americans is caused by gluten found in wheat,
barley, rye and many oat products. For those affected, eating gluten
can lead to serious stomach distress, slow growth, weight loss,
nutritional deficiencies, osteoporosis and more.
In addition, about 6 percent of Americans may be glutensensitive. They suffer from a range of symptoms, including
stomachaches, fatigue, brain fog and depression.
If you believe gluten is a problem for you, don’t change your diet
until you have been diagnosed by a doctor. While a gluten-free diet
is good for those with celiac or gluten sensitivity, going gluten-free
isn’t necessarily a healthier diet for everyone.
“It takes time to adjust to a gluten-free diet, so only do so after
you’ve consulted with your doctor,” says dietitian Lori Graff of
Hy-Vee in West Des Moines. “If you do go gluten-free, you’ll need
guidance because you’ll be taking a lot of iron out of your diet and
your supply of many B vitamins will need to be replaced.”
The good news is that, although there is a learning curve as you
adjust to a new way of eating, it’s easier and tastier than ever to
IT’S easy BEING
GLUTEN-FREE
Maybe you’d like to make a gluten-free
pizza tonight from scratch. Or fried
chicken? Mac & cheese? All these and more
are available in the Gluten-Free section of
the Hy-Vee HealthMarket. Foods you may
find are listed below. If you don’t see what
you need, ask the HealthMarket manager
or a Hy-Vee dietitian.
• Chocolate puffed cereals
• Pancake mixes
make needed dietary changes. You may still eat many favorites
• Baking flours, including flours made from
rice, potatoes, tapioca and quinoa
because they have no gluten, including fruits, vegetables, nuts,
• Spaghetti in a microwavable pouch
dairy, eggs, beans, beef, fish, poultry, rice and most ice creams.
• Frozen pizza—mini or family-size
Look for “Gluten-Free” shelf signs in the Hy-Vee HealthMarket
• Burritos and enchiladas
aisles for more nutritious options. There are plenty of gluten-free
• Rice-flour bread and wraps
products, including baking staples, pastas, snacks and a good
• Chicken nuggets
selection of frozen foods. If you have questions about gluten,
• Sauces, gravies and salad dressings
Hy-Vee dietitians are available with answers.
• Dried pasta
If you love baking, look for gluten-free all-purpose flours, which
• Boxed or microwavable mac & cheese
can be substituted in most recipes for regular flour and still taste
• Premade pie crust
like the real thing. Or try one of the many cake and bread mixes
for quick and easy baking. Ask a Hy-Vee employee if you don’t
• Mixes for chocolate brownies, cakes,
banana bread and other baked goods
find a specific product you need.
• Semisweet chocolate chips
To spot products with gluten, read labels closely. Foods such
• Ice cream cones
as bread, pasta, crackers and most baked goods usually contain
• Cupcakes
wheat and other gluten sources. It’s also found in such unexpected
• Rolled oats
foods as broth, chocolate, candy, soy sauce, imitation seafood,
marinades and nonstick sprays.
As with anything new, transitioning to a gluten-free diet takes
Look for this sign at your
Hy-Vee to easily locate
Gluten-Free products.
education and adjustment. But it gets easier with time, and you
can expect the reward of better health.
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GLUTEN-FREE SUPREME PIZZA
Set aside any reservations about how you can
possibly live without pizza. This gluten-free
recipe will satisfy your desire for Italian.
Prep time: 25 minutes
Rest time: 20 minutes
Cook time: 26 to 28 minutes
Serves 8 (1 wedge each).
2 cups gluten-free all-purpose flour blend
1 (¼ ounce) packet quick-rise active dry
yeast (2¼ teaspoons)
1 teaspoon xanthan gum*
½ teaspoon Hy-Vee salt
½ teaspoon Hy-Vee granulated sugar
2
⁄3 cup Hy-Vee skim milk, warmed to
105°F to 115°F
1 Hy-Vee large egg
2 tablespoons plus ½ teaspoon
Hy-Vee Select olive oil, divided
½ cup Hy-Vee pizza sauce
¼ pound bulk Italian sausage,
cooked and drained
44
42-45 Gluten Free.indd 44
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ cup sliced fresh mushrooms
½ cup Hy-Vee sliced black olives
1 cup Hy-Vee shredded pizza blend cheese
20 slices pepperoni
¼ cup sliced green onion
In a large bowl, combine gluten-free flour,
yeast, xanthan gum, salt and sugar. Add warm
milk, egg and 2 tablespoons olive oil; beat
with electric mixer on low speed to combine,
then on high speed for 1 minute. Transfer to a
parchment-lined cookie sheet; roll out dough
to a 12- or 13-inch circle.** Cover dough with
plastic wrap and let rise for 20 minutes.
Preheat oven to 400°F. If using pizza stone,
preheat stone on lowest rack in oven while oven
preheats; slide pizza dough and parchment onto
stone. Or, place parchment-lined cookie sheet
on middle rack of oven. Bake for
12 minutes. Remove from oven.
Brush remaining ½ teaspoon olive oil on
outer 1-inch rim of crust. Spread pizza sauce
to within ½ inch of edge. Top with cooked
sausage, red pepper, green pepper, mushrooms
and olives. Sprinkle with cheese and pepperoni.
Bake for 14 to 16 minutes or until cheese is
melted and crust is golden. Sprinkle with green
onion. Cool slightly; cut into wedges.
*If your gluten-free all-purpose flour contains
xanthan gum, cut the xanthan gum in this
dough to ½ teaspoon.
**If dough is too sticky to roll out, cover hand
with a plastic sandwich bag lightly coated with
olive oil or nonstick cooking spray and pat dough
evenly onto parchment-lined cookie sheet.
Nutrition facts per serving: 380 calories, 19 g fat,
4 g saturated fat, 0 g trans fat, 40 mg cholesterol,
850 mg sodium, 41 g carbohydrates, 2 g fiber,
3 g sugar, 11 g protein. Daily values: 15% vitamin A,
40% vitamin C, 15% calcium, 6% iron.
seasons back to school 2013
6/19/13 1:46 PM
GLUTEN-FREE PEANUT BUTTER COOKIES
Each bite of this cookie is filled with the
yummy flavors of peanut butter and chocolate.
Adjusting to gluten-free isn’t quite as
challenging as some make it sound.
Prep time: 10 minutes
Cook time: 18 to 22 minutes
Serves 24 (1 cookie each).
1 cup Hy-Vee creamy peanut butter
¾ cup Hy-Vee packed brown sugar
2 Hy-Vee large eggs
1 teaspoon Hy-Vee baking soda
1 teaspoon Hy-Vee vanilla extract
¼ teaspoon Hy-Vee salt
2
⁄3 cup gluten-free rolled oats
2
⁄3 cup M&M's candy-coated chocolate pieces
or gluten-free semisweet chocolate chips
Preheat oven to 350°F. With an electric mixer,
beat together peanut butter, brown sugar, eggs,
baking soda, vanilla and salt until thoroughly
mixed. Stir in oats and chocolate pieces. Drop
by rounded tablespoons, 2 inches apart, on
parchment-lined or ungreased cookie sheets.
Bake for 9 to 11 minutes or until edges are
golden. Cool 2 minutes on baking sheet;
remove and cool on wire rack.
Nutrition facts per serving: 130 calories, 7 g fat,
2 g saturated fat, 0 g trans fat, 15 mg cholesterol,
135 mg sodium, 13 g carbohydrates, 1 g fiber,
10 g sugar, 4 g protein. Daily values: 0% vitamin A,
0% vitamin C, 2% calcium, 4% iron.
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101
Biscuits
A CAN OF BISCUITS COMES STUFFED WITH POSSIBILITIES FOR TASTY NEW MEALS.
THE DOUGH MORPHS INTO BREAKFAST TURNOVERS, PRESSED CUBAN SANDWICHES,
TUNA MELT MINI PIZZAS, CHUTNEY PEAR PASTRIES OR ANY OF THE IDEAS YOU’LL FIND HERE.
PHOTOGRAPHY TOBIN BENNETT
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seasons hy-vee.com
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6/19/13 1:48 PM
1 GARLIC KNOTS
Hy-Vee.com
2 Strawberries-and-Cream Breakfast Biscuits
Hy-Vee.com
3 Sausage Gravy and Biscuits Hy-Vee.com
4 Strawberry Breakfast Parfait Hy-Vee.com: Layer
each parfait with a split, baked biscuit that has been
brushed with melted butter and sprinkled with
coarse sugar before baking. Add vanilla yogurt and
fresh strawberries.
5 Monkey Bread 1 Hy-Vee.com
6 Apple Cinnamon Rolls Hy-Vee.com
7 Breakfast Turnovers: Flatten jumbo biscuits to
¼-inch thick. Place rounded tablespoon of scrambled
egg in center; top with cooked bacon pieces and
shredded cheese. Fold over; seal edges by pressing with
fork. Bake at 350°F for 9 to 12 minutes.
8 Crunchy Pecan Ring Hy-Vee.com
9 Sausage Sandwich: Microwave an egg on a plate
until cooked. Fold it in half, twice. Place a hot breakfast
sausage slice on bottom of baked biscuit; top with hot
egg, a slice of American cheese and the biscuit top.
10 Pumpkin-Pecan Biscuit: Top buttered biscuit with
canned pumpkin and ground pecans.
11 Easy Caramel-Orange Ring Hy-Vee.com
12 Monkey Bread 3 with nuts, Hy-Vee.com
13 Parmesan Butter Pan Biscuits: Cut biscuits into
cheese. Bake 5 pieces per cup in greased muffin tins at
19 Monkey Bread Muffins Hy-Vee.com
20 Cinnamon-Cream Cheese Buns: Flatten unbaked
350°F for 15 minutes.
biscuits. Spread with softened cream cheese. Roll up, cut
biscuits to make one crust; follow remaining instructions,
14 Taco Puffs Hy-Vee.com
15 Single-Serve Monkey Bread Hy-Vee.com
16 Honey Biscuit: Spread warm biscuit with butter
into thirds and place three pieces cut side up in greased
Hy-Vee.com, except bake at 400°F for 12 to 15 minutes.
32 Dead Bat Pull Aparts Hy-Vee.com
33 Chili-Cheese Bread: Press together 8 to 10
quarters, dip in melted butter then grated Parmesan
muffin cups. Brush with melted butter; sprinkle with
cinnamon-sugar. Bake at 350°F for 15 minutes.
31 Artichoke-and-White Bean Flatbread: Instead of
pizza crust, flatten and press together 8 to 10 unbaked
21 Gooey Caramel Rolls Hy-Vee.com
22 Italian Bites: Cut unbaked biscuits into four pieces.
unbaked biscuits to make a 10-inch round. Brush with
17 Biscuit Dogs: Flatten biscuits into 4-inch rounds.
Roll a hot dog into each biscuit. Bake, seam side down,
Dip into ½ cup Italian salad dressing and roll in ½ cup
Colby Jack cheese. Top with pickled jalapeño slices. Bake
and honey.
olive oil; sprinkle with chopped canned green chilies and
on baking sheet in 375°F oven for 10 to 12 minutes.
Parmesan cheese. Divide between 12 greased muffin
at 400°F for 20 to 25 minutes.
18 Bacon and Onion Biscuits: Cut biscuits into
cups. Bake at 350°F for 15 minutes or until brown.
quarters, dip in olive oil then real bacon bits and onion
flakes. Bake 5 pieces per cup in greased muffin tins at
23 PB&Js: Spread with peanut butter and grape jelly.
24 Breakfast Egg Muffin Hy-Vee.com: Use biscuit in
34 Pizza Biscuits Hy-Vee.com
35 Super Nachos: Quarter 2 cans biscuits. Place in a
350°F for 15 minutes.
place of English muffin.
25
25 BLUEBERRY COBBLER
DESSERT Hy-Vee.com
13×9-inch baking pan. Sprinkle with salsa, green pepper
and olives. Bake at 350°F for 20 minutes. Sprinkle
generously with cheddar cheese; bake 10 minutes more.
36 Guacamole Bites: Split biscuits horizontally and
26 Raspberry Puffs: Flatten buttermilk biscuits into
bake, cut side up, at 350°F about 8 minutes or until
3-inch rounds. Spoon 1 rounded tablespoon raspberry
lightly toasted. Spread cooled biscuits with guacamole;
cream cheese in center; cover cheese with dough, shape
top with chopped tomato, bacon pieces, green onion,
into a ball. Roll in melted butter, then sugar. Bake at
roasted sunflower nuts, shredded cheese and/or cilantro.
375°F about 15 minutes.
37 Melted Cheese Quarters: Quarter 2 cans biscuits.
27 Pecan Monkey Bread Hy-Vee.com
28 Biscuit Croutons: Cut baked biscuits into
Combine 1⁄3 cup melted butter and ¾ teaspoon each dill
¾-inch cubes; place in baking pan. Lightly coat with
butter mixture; place in 13×9-inch pan. Sprinkle with
nonstick cooking spray; sprinkle with Italian or poultry
2 cups shredded cheddar. Repeat, using only ½ cup
seasoning. Bake at 400°F for 8 to 10 minutes or until
cheese on top. Bake at 350°F about 35 minutes.
crisp. Use for topping soups or salads.
29 Crab Salad Purses Hy-Vee.com
30 Donuts Hy-Vee.com
weed and garlic powder. Coat half of biscuit pieces with
38 CHICKEN POT PIE
CASSEROLE
39 Sloppy Joe Pizzas Hy-Vee.com
Wherever Hy-Vee.com is noted, that recipe is available at our website.
48
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38. CHICKEN POT PIE CASSEROLE
Rich and creamy chicken topped with golden
brown biscuits makes the perfect one-dish meal.
Prep time: 25 minutes
Cook time: 20 to 25 minutes
Serves 8.
½ cup Hy-Vee unsalted butter
1 teaspoon Hy-Vee dried chopped onions
1 teaspoon Hy-Vee salt
1 teaspoon Hy-Vee black pepper
½ teaspoon Hy-Vee dried thyme
½ teaspoon dried sage
2
⁄3 cup Hy-Vee all-purpose flour
1 (32 ounce) carton Hy-Vee chicken stock
1½ cups Hy-Vee skim milk
2¼ cups chopped, cooked chicken
1 (16 ounce) package Hy-Vee frozen
mixed vegetables
1 (16 ounce) can Hy-Vee jumbo flaky
homestyle biscuits
Preheat oven to 350°F. In a large saucepan,
melt butter over medium heat. Add chopped
onions, salt, black pepper, thyme and sage.
Mix in flour to form a paste. Whisk chicken
broth and milk into mixture. Cook until thick
and bubbly.
Stir chicken and frozen vegetables into
thickened chicken broth mixture. Transfer
mixture into an 11×7-inch casserole dish. Top
with biscuits, spacing evenly. Bake for 20 to
25 minutes or until biscuits are golden brown
and sauce is bubbly.
Nutrition facts per serving: 450 calories, 20 g fat,
11 g saturated fat, 0 g trans fat, 70 mg cholesterol,
1,230 mg sodium, 44 g carbohydrates, 2 g fiber,
10 g sugar, 20 g protein. Daily values: 20% vitamin A,
6% vitamin C, 8% calcium, 15% iron.
seasons hy-vee.com
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6/19/13 1:49 PM
40 Mozzarella Rolls: Enclose ¾-inch slices of string
45 Cranberry-Gouda Party Sandwiches: Flatten
50 Ice cream waffles:
cheese in flattened biscuits, pinching to seal. Dip in
biscuits to 5-inch diameter and bake at 400°F for
Cook biscuits in waffle iron until brown and crisp. Top
melted butter; roll in mixture of grated Parmesan and
10 to 15 minutes or until golden. Spread flat sides
with ice cream and favorite toppings.
Italian seasonings. Bake on greased baking pan in 375°F
of cooled biscuits with Dijon mustard and cranberry
oven about 12 minutes. Serve warm with pizza sauce.
relish. Fill with deli turkey, smoked Gouda slice and
51 Chicken Salad Sandwich: Fill split biscuits with
lettuce and Chicken Salad Delight, Hy-Vee.com.
52 Tuna on a Biscuit: Serve open-faced, topped with
Creamy Tuna Spread, Hy-Vee.com, and veggies.
53 Beef Delight: Heat 2 slices deli roast beef topped
41 Tuna and Egg Biscuits Hy-Vee.com
42 Feta Cups: Halve unbaked biscuits horizontally,
fresh spinach.
feta, chopped pimiento-stuffed olives, lemon juice, minced
46 Tuna Melt Mini Pizzas Hy-Vee.com
47 Corn Chowder Platter: Serve biscuits open face
with Corn Chowder, Hy-Vee.com, spooned over the
garlic and dried oregano; spoon into cups. Sprinkle with
top. Sprinkle with shredded cheddar cheese.
Parmesan. Bake at 400°F for 8 to 10 minutes.
48 Pepperoni Bites Hy-Vee.com
49 Hawaiian Mini Pizza: Instead of mini pizza
made with English muffins, Hy-Vee.com, flatten jumbo
pressing halves into greased mini muffin cups. Combine
43 Greek Flatbread: Flatten jumbo biscuits into 4-inch
rounds on ungreased cookie sheets. Spread pesto to
within ¼ inch of edge. Sprinkle with feta and shredded
biscuits into 4-inch rounds, add toppings and bake at
mozzarella. Bake at 400°F for 10 to 13 minutes. Top with
400°F for 12 minutes or until golden.
sliced cherry tomatoes.
44 strawberry
shortcake: Brush 8 biscuits with milk and
sprinkle a heavy layer of sugar; bake. Hull and slice a quart
with Swiss cheese until cheese is melted. Cut open a large
biscuit; place meat and cheese in biscuit. Top with Dijon
mustard. If desired, dip sandwich into warm beef broth.
54 Quick-Serve Biscuit: Serve open-face with Crunchy
Pea Salad, Hy-Vee.com.
55 Garlic-and-Herb Chicken Pockets Hy-Vee.com:
Use four biscuits in place of crescent rolls.
56 Southern Ham Party Biscuits: Once baked, spread
softened butter, poppy seed, Dijon mustard and onion
powder on cut sides of split biscuits. Fill with shaved ham.
Heat, covered, in a 350°F oven for 10 minutes or until warm.
of strawberries and sprinkle with ½ cup sugar. Fill cooled
biscuits with strawberries and whipped cream.
44
50
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50. Ice cream Waffles
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57
76 Cheeseburger Casserole Hy-Vee.com
77 Easy Dumplings: Heat canned chicken soup until
90 Creamed Chicken: Instead of potatoes, use
boiling. Quarter biscuits; drop into simmering soup. Simmer,
Potatoes, Hy-Vee.com. Bake for 25 minutes.
91 Quick Turkey ‘n’ Biscuits Hy-Vee.com
92 Mini Egg Calzones Hy-Vee.com
93 Salmon Burgers Hy-Vee.com: Make 8 small patties
uncovered, 10 minutes. Cover and simmer 10 minutes
more. Sprinkle with chopped parsley.
78 Slow-Cooker Chicken Pot Pie Hy-Vee.com
79 Weeknight Chicken Pot Pie Hy-Vee.com
80 Garlic Butter Biscuits: Brush refrigerated biscuits
with garlic butter and sprinkle with Parmesan before
unbaked biscuits in Creamed Chicken with Mashed
instead of 4. Serve on split baked jumbo biscuits.
94 Chicken or Tuna Casserole Hy-Vee.com:
Halfway through baking time, top with biscuit dough.
baking. Serve with Turkey-Vegetable Soup, Hy-Vee.com.
Bake until biscuits are brown.
95 Grilled Fruity Biscuits: Dip unbaked biscuits in
cooking spray; press biscuits over cups to form bowls.
81 Buttermilk Biscuits: Brush with buttermilk before
baking. Serve with Grilled Baby Back Ribs, Hy-Vee.com.
82 Salsa Chicken Pizza Minis Hy-Vee.com
83 Cubans: Flatten jumbo biscuits into 6-inch rounds.
Place biscuit, bottom side up, on baking sheet. Bake at
Brush half of the rounds with Dijon mustard; spread
57 EGG BACON CUPS Hy-Vee.com
58 Biscuit Bowls: Flatten jumbo biscuits to 6-inch
rounds. Spray 6-ounce custard cups with nonstick
melted butter, then coarse sugar. Bake on pizza stone
until brown. Cut in half and spoon Great Fruit Salad,
350°F for 15 to 18 minutes. Fill with soup or salad.
with dill pickle relish. Top with sliced Swiss cheese and
59 Bubble Pizza Hy-Vee.com
60 Grilled Cheese: Flatten jumbo biscuits into 6-inch
shaved ham. Top with remaining rounds. Cook on panini
Hy-Vee.com, over top. Garnish with whipped cream.
96 Easy Mini Fried Pies: Instead of pie crust, use
biscuit dough; roll to 4-inch in diameter. Hy-Vee.com
97 Farmhouse Barbecue Muffins Hy-Vee.com
or sandwich grill for 3 to 4 minutes.
98 Chutney Pear Pastry: Halve unbaked biscuits
rounds. Cook on medium setting of griddle 3 minutes
84 Beef Stew Biscuits Hy-Vee.com
85 Caribbean Homestyle: Use Homestyle Tortillas,
#67, to make Caribbean Pork Fajitas, Hy-Vee.com.
86 Barbeque Bean Cups Hy-Vee.com
87 Chowder Tops: Make Clam Chowder,
Hy-Vee.com, but simmer for 30 minutes. Spoon chowder
99 Nutella Pockets: Flatten biscuits into 4-inch rounds.
golden. Layer with shaved deli meat and shredded
into individual buttered ramekins. Top each with an
Spread 1 tablespoon Nutella in center; top with 8 small
cheese. Bake 2 minutes to melt cheese. Fold in half.
uncooked biscuit and brush tops with milk. Bake
marshmallows. Fold over; crimp edges with fork to seal.
62 Quick Cheese Puffs Hy-Vee.com
63 Mini Mediterranean Pizza Hy-Vee.com
64 Chicken Caesar Foldover: Bake Foldovers, #61,
ramekins in 450°F oven for 8 minutes or until biscuits
Brush with milk; sprinkle with sugar. Bake at 375°F about
are brown.
15 minutes or until golden, Hy-Vee.com.
100 Cherry Biscuits and Cream Hy-Vee.com
per side or until golden. Place cheese between two
rounds; return to griddle and cook 2 minutes per side.
61 Foldovers: On ungreased cookie sheet, press
jumbo biscuits into 6-inch rounds. Coat both sides with
cornmeal. Bake at 375°F for 11 to 13 minutes or until
layering with romaine lettuce, shredded chicken and
88 Cheeseburger Bubble Pizza Hy-Vee.com
89 Farmer’s Casserole Hy-Vee.com: Before baking, top
shredded Parmesan and drizzling with Caesar dressing.
casserole with refrigerated biscuits.
horizontally; place on baking sheet. Flatten slightly;
gently press fresh sliced pear into dough. Brush with
melted butter. Bake at 400°F for 12 minutes. Top with
brie wedge and small spoonful of mango chutney; bake
2 to 3 minutes to soften cheese.
101 MONKEY BREAD
SUPREME
Fold in half.
65 Simple Chicken and Biscuits Hy-Vee.com
66 Slow Cooker Turkey and Biscuits Hy-Vee.com
67 Homestyle Tortillas: On a floured board, roll
biscuits into 8-inch circles. Cook on both sides in a
lightly greased skillet over medium heat about 1½
minutes per side. Fill with your favorite taco ingredients.
68 Pulled Pork Sliders: Spoon pulled pork mixture
72 MINI PIZZAS
onto jumbo split, baked biscuit halves. Top with creamy
coleslaw and biscuit top.
69 Barbecue Cups Hy-Vee.com
70 Beefed-up Biscuit Casserole Hy-Vee.com
71 Santa Fe Homestyle Substitute Homestyle
Tortilla, #67, in Sante Fe Wrap, Hy-Vee.com.
Hy-Vee.com
73 King Crab a la Carbonara Hy-Vee.com: Eliminate
72 MINI PIZZAS
the 1½ pounds of pasta. Thicken liquid with
1 tablespoon of cornstarch thinned with 2 tablespoons
cold water. Serve on top of biscuits.
74 Biscuit-Topped Chicken Potpie Hy-Vee.com
75 Large Veggie Casserole Hy-Vee.com
52
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seasons back to school 2013
6/20/13 9:40 AM
101. MONKEY BREAD SUPREME
Warm and gooey monkey bread comes together
in minutes with Hy-Vee Buttermilk Biscuits.
Prep time: 15 minutes
Cook time: 30 to 34 minutes
Serves 12.
1 cup Hy-Vee granulated sugar
3 teaspoons Hy-Vee cinnamon
3 (12 ounce) cans Hy-Vee Buttermilk Texas
Style Biscuits
1 peeled, cored and chopped Pink Lady
apple, divided
1 cup chopped pecans, divided
1 cup Hy-Vee unsalted butter
1 cup packed Hy-Vee light brown sugar
Preheat oven to 350°F. Spray a 10-inch fluted
angel food cake pan with nonstick cooking
spray. In a gallon-size resealable plastic bag,
combine sugar and cinnamon. Shake and
set aside.
Open one can of biscuits and cut each biscuit
into quarters. Drop 8 to 10 biscuit pieces into
cinnamon-sugar mixture. Shake to coat each
piece. Place in prepared pan. Repeat until all
biscuit pieces from the first can are coated.
Top coated pieces with half the chopped apple
and half the chopped pecans.
Repeat layer using second can of biscuits and
remaining apple and pecan pieces. Cut up
third can of biscuit pieces, coat in cinnamonsugar and place on top of the apple and
pecan pieces.
Melt butter in a small saucepan and add
brown sugar. Boil for 1 minute. Pour over top
of biscuits. Bake for 30 to 34 minutes or until
golden brown and no longer doughy in center.
Let cool for 10 minutes in pan. Turn pan over
onto serving plate.
Nutrition facts per serving: 550 calories, 25 g fat,
11 g saturated fat, 0.5 g trans fat, 40 mg cholesterol,
740 mg sodium, 80 g carbohydrates, 3 g fiber,
40 g sugar, 6 g protein. Daily Values: 10% vitamin A,
2% vitamin C, 4% calcium, 15% iron.
seasons hy-vee.com
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6/20/13 1:51 PM
ROOTS &
GREENS
Discover the buried treasure of root crops. These humble vegetables disguise
nutrition-rich flavor in earthy packages. Stretch your grocery dollar by whipping
these roots into seasonally inspired comfort food recipes your whole family will love.
TEXT JULIE MARTENS PHOTOGRAPHY TOBIN BENNETT
Celebrate flavor and nutrition as fall sweeps into town
Count on root vegetables to shine in surprising but
with a bounty of root crops. Whether it’s the nutty flavor
yummy combinations, such as roasted sweet potatoes and
of roasted parsnip or the delicate sweetness of mashed
chipotle stirred into a hearty lentil stew, or turnips cooked
rutabaga, you’ll find variety, great taste and even some fun
in Jamaican jerk seasoning. Raw radishes offer a crunchy,
when you invite root crops to your dinner table.
peppery bite, but cook them lightly in oil and you’ll discover
There are four good reasons for giving these cool-weather
a mild sweetness. Serve sautéed radishes with fresh salad
mainstays a spot in your mealtime menus. First, they taste
greens, bacon, avocado and feta cheese, or make them part
great. Second, they’re affordable and even downright cheap
of stir-fry dishes. Also try the milder, sweeter watermelon
in season. Third, they store for weeks. Fourth, they’re
radish, an heirloom Chinese daikon with hints of pink and
packed with health-promoting nutrition and fiber.
magenta inside a pale green, edible rind.
COOKING WITH ROOTS
Beets possess the highest sugar content of any vegetable.
If your only encounter has been the canned or school-
Using root crops in the kitchen isn’t difficult. The same
cafeteria versions, your palate is in for a thrill when you try
cooking techniques you draw on to prepare potatoes work
fresh beets. Roast them for a sweet, caramelized treat that
with these vegetables. Steaming, roasting, mashing—these
tastes amazing tossed with toasted walnuts, goat cheese,
familiar fixes work with parsnips, turnips, rutabagas and
balsamic vinegar and olive oil. Beets also stand in as a
beets. These roots also blend beautifully with potatoes.
healthy, colorful potato chip substitute. Slice thinly, toss in
Compared to traditional spuds, sweet potatoes, beets,
oil, roast and lightly season for a sweet-and-salty snack.
raw carrots and some other root vegetables boast lower
You can skip cooking altogether and toss roots raw
glycemic index numbers—a measurement of a food’s
with salad fixings or, in the case of jicama, use it to add
potential to raise your blood sugar level. This makes them
a refreshing crunch to fresh fruit salads. Versatility is root
a superior option for those who have or may develop
crops’ middle name. They’ll headline in a side dish, bring
diabetes. Mash parsnips with caramelized garlic and you’ll
a little zing to stir-fries and even thicken soup—all while
convert mashed potato fanatics to a new taste.
serving up outstanding nutritional benefits.
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6/19/13 1:51 PM
ROOT CROPS 101
Botanically, these tasty jewels are taproots, tuberous
roots, or in the case of potato, an enlarged stem. Collectively,
vegetables with chubby buried plant parts are referred to as
root crops. These enlarged roots serve as the place where
plants store nutrients and minerals.
The roster includes fun shapes and a rainbow of colors.
There are bulbous beauties, such as radish, rutabaga, beet and
turnip. Conical members, such as carrot and parsnip. And the
quirky profiles of sweet potato, jicama and other tubers fill
out the ranks. A few roots—purplish turnips, deep red beets,
orange carrots and red radishes—offer outstanding nutrition
in their edible leafy greens.
BRINGING THE HARVEST HOME
You’ll find root vegetables in the produce section yearround, but grab crops in season to savor the fullest flavor
profile. Fall-ripening roots actually become sweeter as
SAUTÉ
THE
GREENS
Beet greens are earthy, slightly bitter and,
when sautéed with mushrooms, savory and
appealing. Wash greens and remove thick
stems. To sauté, heat oil in a skillet, add
chopped garlic and mushrooms for 3 minutes.
Add coarsely chopped greens, toss them with
garlic and mushrooms, and heat until greens
wilt. Stir in a splash of balsamic vinegar and
a pinch of kosher salt. Serve with toasted
hazelnuts, olives or bacon.
autumn’s cooler air arrives and triggers plants to convert
root starches to sugar. Carrots and parsnips sweeten up after
kissed by frost. Others, such as sweet potato, develop their
characteristic sugary profile during storage.
Root crops store well, some lasting weeks to months
without losing nutrition or freshness. For longest home
storage, start with firm roots that aren’t withered,
wilted or bruised. Remember root crops hail from an
underground environment, so they prefer dark, cool
storage conditions. Refrigerate most in a perforated
plastic bag in a vegetable drawer for up to three weeks.
ROOTING FOR NUTRITION
Root crops fill autumn fare with good-for-you
nutrition. As a group, they are typically low in fat
and calories and high in complex carbohydrates,
which fuel active bodies with slow-release energy.
They’re packed with fill-you-up fiber and belong on
every calorie counter’s list of nutritious power foods.
These underground vegetables bring intense colors to
the table, a clue that they’re brimming with diseasefighting antioxidants.
Roots absorb minerals from soil, bringing mineral nutrition—
including potassium, phosphorus and magnesium—into the
dishes you serve. With their flavor, versatility and healthpromoting benefits, root crops are an ideal addition to fall
family suppers, acting as an immune booster just before cold
and flu season hits.
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ROAST
THE
ROOTS
Roasting and grilling bring out roots’ natural
sweetness as they caramelize. Prep is minimal:
Slice or quarter roots into chunky pieces, toss
with a splash of olive oil, spread on a parchmentlined pan, season and roast. Season with salt
and fresh or dried herbs, such as thyme or sage,
or add smoked paprika, chipotle or other spicy
seasonings. Drizzling orange juice over veggies also
adds flavor. Bake for 20 to 40 minutes at 350°F to
400°F until fork tender and edges are crispy brown.
Or roast on the grill. Serve as a side dish, or add to
soups, stews or omelets. Serve over quinoa, barley
or whole wheat pasta for a meatless entrée.
Improve your
veggie-roasting
techniques. Watch
our video at
www.hy-vee.com/
resources/videos
seasons hy-vee.com
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6/19/13 1:51 PM
ROOT VEGETABLE GRATIN
Put a little more bite into a gratin by replacing
potatoes with slightly edgier ingredients.
Prep time: 20 minutes
Cook time: 70 to 75 minutes
Rest time: 10 to 15 minutes
Serves 6.
½ small rutabaga, peeled, quartered and
sliced 1⁄8-inch thick, divided
1 medium turnip, peeled and sliced
1
⁄8-inch thick, divided
1 medium parsnip (4 ounces), peeled and
sliced 1⁄8-inch thick, divided
1 medium onion, sliced 1⁄8-inch thick, divided
½ teaspoon Hy-Vee salt, divided
¼ teaspoon Hy-Vee dried thyme, divided
¼ teaspoon Hy-Vee black pepper, divided
3 ounces shredded Gruyère cheese (about
¾ cup), divided
3 ounces Hy-Vee shredded Parmesan
(about ¾ cup), divided
½ cup heavy cream
¼ cup Hy-Vee chicken broth
2 tablespoons Hy-Vee panko bread crumbs
58
Preheat oven to 375ºF. In a 10×6-inch baking
dish, layer half the rutabaga, turnip, parsnip,
onion, salt, thyme, pepper and Gruyère and
Parmesan cheeses. Repeat layers except for
the Parmesan. Reserve the remaining
1½ ounces Parmesan for final crumb topping.
Combine cream and chicken broth; pour over
vegetables. Cover with foil; bake for
55 minutes or until bubbly. Increase oven heat
to 425ºF. Combine remaining Parmesan and
bread crumbs. Sprinkle over top of vegetables.
Bake, uncovered, 15 to 20 minutes more or
until vegetables are tender and cheese is
golden brown. Let stand 10 to 15 minutes
before serving.
Nutrition facts per serving: 230 calories, 16 g fat,
10 g saturated fat, 0 g trans fat, 55 mg cholesterol,
520 mg sodium, 12 g carbohydrates, 3 g fiber,
5 g sugar, 10 g protein. Daily values:
10% vitamin A, 30% vitamin C, 35% calcium,
2% iron.
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6/20/13 9:42 AM
PICKLED BEET SALAD
You’ll get a taste for beets once you bite into the
pickled variety. The beet’s surprising sweetness
is balanced by the tart vinegar.
Prep time: 15 minutes
Cook time: 50 to 55 minutes
Rest time: 6 hours to overnight
Serves 6 (½ cup each).
3 medium beets
2 medium carrots, peeled and
julienne-cut into 2-inch strips
1 medium parsnip, peeled and
sliced ¼-inch thick
8 ounces daikon, scrubbed and cut into
½-inch pieces
1 cup Hy-Vee vinegar
¾ cup Hy-Vee granulated sugar
¾ cup water
1 teaspoon Hy-Vee salt
½ teaspoon Hy-Vee ground cloves
2 (3-inch-long) cinnamon sticks
Lettuce cups, optional
Green onion curls, optional
Wash beets; cut off all but 1 inch of stems,
discarding stems. In a large saucepan or Dutch
oven bring 2 quarts of water to boiling. Add
whole beets; simmer 40 to 45 minutes or until
tender. Drain. When cool enough to handle,
slip off skins; discard. Chop and set aside.
Meanwhile, in another large saucepan, bring
1 quart of water to boiling. Add carrots,
parsnips and daikon; simmer uncovered
about 5 minutes or until crisp-tender. Drain.
Submerge in cold water to cool vegetables;
drain again.
In one of the large saucepans, combine
vinegar, sugar, water, salt, cloves and
cinnamon sticks. Bring to boiling. Add cooked
beets, carrots, parsnip and daikon. Return to
boiling; reduce heat. Cover and simmer
5 minutes. Cool, then chill mixture 6 hours or
overnight. Drain and remove cinnamon sticks
before serving. If desired, serve in lettuce cups
garnished with green onion curls.
Nutrition facts per serving: 160 calories, 0 g fat,
0 g saturated fat, 0 g trans fat, 0 mg cholesterol,
510 mg sodium, 37 g carbohydrates, 3 g fiber,
31 g sugar, 1 g protein. Daily values:
70% vitamin A, 25% vitamin C, 4% calcium,
4% iron.
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GUIDE TO
PARSNIP
ROOTS
Select firm roots
less than 7 inches
long with a pale color.
Cut parsnips oxidize;
treat with lemon juice if
not cooking immediately.
Refrigerate for 2 weeks or
longer. Roast to accent
mild, nutty flavor or shred
into slaw. Swap with
carrots in recipes.
RADISH Look for bright green tops and
firm roots. Remove tops for storage.
Refrigerate unwashed in perforated
plastic bags for up to 7 days. Cooking
softens peppery taste.
JICAMA White flesh has a slightly sweet,
WATERMELON RADISH
nutty flavor. Select medium-size round tubers.
Store like potatoes in a cool, dry, dark place
for 3 to 4 weeks. Starch converts to sugar with
prolonged storage. Serve raw or roasted. Peel
and cut into cubes or sticks. Blends well with
lime juice, salt and black beans.
These are a large, mildtasting daikon radish.
Refrigerate unwashed for
several weeks. Trim the tail
before using.
POTATO Select spuds with a heavy,
dense feel, a smooth skin and few
eyes. Avoid green patches. Choose
russets (brown skin) for baking or
mashing; yellow, red or white for
boiling, roasting or gratins. Store for
2 to 3 months in a cool (45°F to 55°F)
dark place.
SWEET POTATO Skin
contains three times the
antioxidant power of
flesh, so choose smooth,
unblemished tubers. Should
feel firm. Store in a dark, dry,
cool (50°F to 60°F) place, not
the fridge, for up to 4 weeks.
Roast to caramelize and
heighten sweetness.
BEET Choose those that are fresh and firm. Attached
leaves should be unwilted. Trim leaves, but don’t trim
tail. Refrigerate unwashed in a plastic bag for 7 to 10
days. Flesh will become soft, sweet and buttery
with cooking.
TURNIP Select them firm from golf- to tennis-ball-size with
intact stem and root ends. Store in vegetable bags in the
coldest part of the fridge. Use baby turnips within a few
days; larger ones last several weeks. Raw, they add a tangy
zing to salads or veggie trays. Roasting mellows flavor.
CARROT
RUTABAGA Yellow flesh has a slightly sweet,
nutty flavor; high in vitamin C and potassium.
Tastes great raw, or steam and mash with
potatoes. Look for firm 3- to 5-inch roots.
Smaller roots are sweeter. Keep in vegetable
storage bags in fridge up to 14 days.
60
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54-63 Root Vegetables2.indd 60
Choose firm,
brightly colored
carrots with fresh,
unwilted green tops.
Remove tops before
wrapping, unwashed,
in a plastic bag. Store
2 weeks or longer away
from apples and pears,
which release gases that
turn carrots bitter.
Note: The times given for storage are conservative to ensure maximum quality and flavor.
6/20/13 9:42 AM
ZUPPA ITALIANO
The flavors of this creamy soup are much more
complex than expected from a meat-and-potatoes
dish. Its rich taste will leave you feeling content.
Prep time: 5 minutes
Cook time: about 40 minutes
Serves 7 (about 1½ cups each).
4 slices Hy-Vee bacon, chopped
1 pound ground Italian sausage
1 large onion, chopped
4 cloves garlic, minced
½ teaspoon Hy-Vee crushed red pepper
6 cups Hy-Vee chicken broth
2 large russet potatoes, thinly sliced
½ teaspoon Hy-Vee salt
1 cup heavy cream
4 ounces kale, trimmed and chopped
(2 packed cups)
In a large saucepan or Dutch oven, cook
bacon over medium-low heat until crisp.
Transfer bacon to bowl with a slotted spoon,
drain any grease and wipe out saucepan
with paper towel.
Add sausage, onion, garlic and crushed red
pepper to saucepan. Cook over mediumhigh heat until sausage is brown.
Add chicken broth, potatoes and salt.
Bring to boiling; reduce heat, cover and
simmer for 20 minutes. Add cream
and bacon; heat through. Just before
serving, stir in kale.
Nutrition facts per serving: 370 calories,
24 g fat, 12 g saturated fat, 0 g trans fat,
70 mg cholesterol, 1,160 mg sodium,
26 g carbohydrates, 2 g fiber, 3 g sugar,
13 g protein. Daily values: 45% vitamin A,
45% vitamin C, 8% calcium, 10% iron.
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CHEF VS.
He’s committed to good cooking and loves to teach others. He gets joy out of
showing customers a new dish, then hearing later about their success.
MASHED PARNIPS
A filling dish, the parsnips would be kind of
bland without horseradish, Chef Lew says.
Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 (about ½ cup each).
8 medium parsnips (about 2 pounds),
peeled and cut into ½-inch chunks
1 cup Hy-Vee shredded Swiss cheese
4 tablespoons Hy-Vee butter
1 tablespoon cream-style horseradish
½ teaspoon Hy-Vee salt
2 tablespoons chopped fresh parsley
In a large saucepan, bring 2 quarts water
to a boil. Add parsnips; return to boil,
reduce heat and simmer for 15 minutes
or until tender. Drain. While still hot, whip
parsnips with electric mixer until mashed.
Add cheese, butter, horseradish and salt;
continue whipping until combined. Transfer
to a serving bowl; garnish with parsley.
Nutrition facts per serving: 280 calories,
15 g fat, 8 g saturated fat, 0 g trans fat,
40 mg cholesterol, 270 mg sodium,
31 g carbohydrates, 7 g fiber, 8 g sugar,
7 g protein. Daily values: 10% vitamin A,
45% vitamin C, 20% calcium, 6% iron.
BEET, TURNIP AND POTATO MASH
Here’s a sweet take on traditional mashed
potatoes. Beets bring the sugar and a
brilliant cranberry color.
Prep time: 15 minutes
Cook time: 65 to 80 minutes
Serves 8 (about ½ cup each).
3 medium beets, stems and roots
removed (about 1 pound)
1 medium russet potato (about 8 ounces)
2 medium turnips (about 1¼ pounds)
2 tablespoons Hy-Vee butter
1 teaspoon Hy-Vee salt
2 tablespoons chopped fresh parsley
Preheat oven to 400°F. Wrap beets and
potato in foil; place on a baking sheet.
Bake for 50 to 60 minutes or until tender.
Meanwhile, in a 3-quart saucepan, bring
1½ quarts water to a boil. Peel and
cut turnips into ½-inch cubes. Simmer
turnips for 15 to 20 minutes or until
tender. Drain.
“Root vegetables generally have a mild
with
flavor.
horseradish. That gives them a punch and
opens up the taste buds.”
Kick them up
CHEF LEW MILLER, HY-VEE IN MARSHALLTOWN, IOWA
62
Peel and quarter beets and potato; place
in food processor. Add turnips, butter and
salt. Cover; process until smooth. Transfer
to a serving bowl; garnish with parsley.
.
Nutrition facts per serving: 80 calories,
4 g fat, 2 g saturated fat, 0 g trans fat,
10 mg cholesterol, 350 mg sodium,
11 g carbohydrates, 2 g fiber, 4 g sugar,
1 g protein. Daily values: 4% vitamin A,
20% vitamin C, 2% calcium, 4% iron.
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6/20/13 9:43 AM
DIETITIAN
She’s enamored with helping customers and appreciates seeing their lives
improve by eating more nutritious foods. To her, carrots are a girl’s best friend.
“I eat carrots at least every
other day. You can
with them.”
wrong
never go
REGISTERED DIETITIAN DENISE BOOZELL,
HY-VEE IN INDIANOLA, IOWA
CREAMY CARROT AND
SWEET POTATO SOUP
Seasoned with cinnamon and nutmeg, the
sweet potato base definitely makes this a taste
of fall. Greek yogurt boosts nutrition.
Prep time: 30 minutes
Cook time: about 40 minutes
Serves 8 (about 1¼ cups each).
1 tablespoon Hy-Vee canola oil
1 cup chopped onions
¼ teaspoon Hy-Vee ground cinnamon
¼ teaspoon ground nutmeg, plus
additional for topping
4¾ cups peeled, cubed sweet potatoes
(about 1½ pounds)
3 cups chopped carrots (about 1 pound)
1 (32 ounce) carton Hy-Vee
33%-less-sodium chicken broth
2½ cups water
¼ cup Hy-Vee skim milk
½ teaspoon Hy-Vee salt
¼ teaspoon Hy-Vee freshly ground
black pepper
1
⁄3 cup Hy-Vee plain Greek yogurt, divided
In a large Dutch oven, heat canola oil over
medium heat. Add onions to pan; cook 4
minutes or until tender, stirring occasionally.
Stir in cinnamon and ¼ teaspoon nutmeg;
cook 1 minute, stirring constantly. Add sweet
potatoes, carrots, broth and water; bring to
a boil. Cover, reduce heat, and simmer 35
minutes or until vegetables are tender.
Place half of soup mixture in a blender.
Remove center piece of blender lid (to allow
steam to escape); secure blender lid on
blender. Place a clean towel over opening in
blender lid (to avoid splatters). Blend until
smooth. Pour into a large bowl. Repeat with
remaining soup mixture. Stir in skim milk,
salt and pepper. Top each serving with about
2 teaspoons plain Greek yogurt. Sprinkle with
nutmeg, if desired.
Nutrition facts per serving: 130 calories, 2 g fat,
0 g saturated fat, 0 g trans fat, 0 mg cholesterol,
500 mg sodium, 26 g carbohydrates, 5 g fiber,
8 g sugar, 4 g protein. Daily values: 430% vitamin A,
10% vitamin C, 6% calcium, 4% iron.
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For a dinner party or a relaxing way to end
the day, here are wine recommendations
from Sue Navratil, Certified Specialist
of Wine at the Hy-Vee Wine & Spirits
Department in Ankeny, Iowa.
PHOTOGRAPHY TOBIN BENNETT
WINES
of summer
64
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64-65 Wines Of Summer_opt3.indd 64
6/19/13 1:54 PM
THORNY ROSE SAUVIGNON BLANC
The pure, zesty fruits of this wine hit
the palate in a rush that makes you say
“WOW!”. A bit tart and brightly acidic,
serve with asparagus or dishes with
green leafy herbs.
RODNEY STRONG PINOT NOIR RUSSIAN
RIVER VALLEY Pinot Noir has light body and fresh
acidity, offering a flavorful mix of cherry and raspberry
with a hint of vanilla, some spice and a dash of earth.
Try it with cedar-planked salmon.
KUNG FU GIRL
RIESLING Layers
of aromas leap
from the glass and
flavors of apricot,
nectarine and
lime are present.
Charming, intense
and slightly sweet,
it pairs well with
spicy foods.
J VINEYARDS AND WINERY
PINOT GRIS Fresh, zesty
lemon and lime, plus a touch
of orange and honey, create a
great fruit and acid balance.
Pair this with seafood on a
bright sunny patio.
FRANCIS FORD COPPOLA SOFIA ROSÉ The blend of this
dry wine is 80% Syrah and 20% Grenache, offering floral
aromas with flavors of raspberry, melon, cherry and a touch
of orange zest. A very food-friendly choice.
RIONDO PROSECCO SPAGO
NERO A light-bodied Italian
wine, effervescent with a
touch of sweetness. Try it
with a BLT sandwich.
OCTAVE VINHO VERDE
From Portugal, this tangy and
slightly spritzy wine is lightbodied with a touch of mineral
and citrus flavors. Pair with
salad and risotto.
BERINGER
CABERNET
SAUVIGNON
KNIGHTS VALLEY
A great choice when
grilling steak for
guests, this Cabernet
holds big, complex
flavors of blue and
black fruits, plum,
graphite and smoke.
Steak softens the
medium tannins in
this wine.
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A Great State
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LET’S GO TO THE FAIR!
The Iowa State Fair is hard to beat. It’s a late-summer
family fest of food on-a-stick, farm animals large and
small, spectacular grandstand shows and homespun
arts, crafts and food competitions.
TEXT STEVE COOPER
PHOTOGRAPHY TOBIN BENNETT AND IOWA STATE FAIR
There’s nothing better on a summer evening than
strolling the tree-lined grounds at the Iowa State Fair
while eating a smoked turkey drumstick hot off the
grill … unless it’s scarfing down a double bacon corn dog
or devouring one of the Midwest’s treasured delicacies—
pork chop on-a-stick. The food list goes on, and yours
may include a gargantuan funnel cake or a monkey tail
(chocolate-covered banana). It’s ALL so wonderful.
Every year nearly a million people from all over the
world make their way to Des Moines, Iowa, for one of
the nation’s largest state fairs. They come for peoplewatching that’s as good as a stage show and rides that
are completely tilt-a-thrill. They come to see immense
draft horses and tiny miniature horses. They relax
under hundred-year-old oaks, enjoying food on-astick as their favorite bands perform on one of the free
stages. They ooh and aah over blue-ribbon pies plump
with fruit, craft projects that deserve medals and 4-H
kids as cute as their little lambs, then pause to watch
the nutty guy demonstrating vegetable choppers in
the Varied Industries building, the clown acts, men on
stilts and balloon-animal makers roaming about.
If you want to see an authentic American treasure,
get to the Iowa State Fair August 8 to 18. Or attend a
state fair in your region.
FAIR FACT
If there wasn’t a state fair, summer wouldn’t
be summer for thousands of Iowans and other
Midwesterners. Gib McConnell of Indianola,
shown opposite, was one of the regulars for
37 years. For 18 years, he operated an ice
cream stand near Heritage Village. It’s now
run by his son, Larry McConnell.
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FAIR FOOD
The Iowa State Fair boasts nearly 200 food
stands and more than 50 delectable items
available on-a-stick. Here are just a few of
the yummy foods you’ll find at the fair.
• Blue Sapphire Funnel Cake: gourmet
chocolate-cake batter, deep-fried and
topped with homemade icing or
powdered sugar
• Chocolate-Covered Deep-Fried
Cheesecake: name says it all
• Double Bacon Corn Dog: a hot dog
wrapped in bacon, deep-fried,
dipped in bacon-bit-enriched batter and
deep-fried again
• Caribbean-Style Crab Fritters: available
at Ollie’s Crab Fritters
• Fruit on-a-Stick: served with a
yogurt dipping sauce
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1
1. PORK CHOP ON-A-STICK
During last year’s state fair, the pork chop on-a-stick was tweeted
about more than any other food, according to news reports. Make
your own. We like it lightly seasoned and grilled, others like it
deep-fried and slathered with sauces. Just cook, skewer and eat.
2. CORNDOG
2
Bring the fair experience home with a favorite that appeals to every
generation. The best batters include cornmeal, flour, a little sugar,
eggs and buttermilk. Prepare batter, skewer hot dog, dip dog in
batter and deep fry. Don’t skimp on the quality of the hot dogs.
A well-made dog can handle lots of mustard and a stick.
3. NUTTY BAR
3
Purchase a rectangular box of vanilla or other flavor ice cream. Cut
ice cream into rectangles, skewer with a stick and freeze. After the
ice cream is fully frozen, melt one 12-ounce package of chocolate
chips and ½ cup of vegetable oil in a microwave oven. Let chocolate
cool to room temperature. Dip the ice cream in the chocolate,
spooning chocolate over it as necessary to completely cover.
If desired, roll in crushed peanuts or other toppings while the
chocolate is still soft. Freeze to set chocolate.
4. WEDGE SALAD ON-A-STICK
Cut a head of iceberg lettuce into small wedges. Skewer a wedge
with a stick, slide on a cherry tomato, drizzle with the salad
dressing of your choice and sprinkle on bits of bacon. Include
other vegetables and fruits as desired.
4
5. FRIED SNICKERS
Skewer a Snickers bar or other candy bar and freeze, which will
limit melting when the bar is deep-fried. Preheat vegetable or
peanut oil. Prepare a thick batter from pancake or funnel cake mix.
Thoroughly coat the candy with batter and place in heated oil until
golden brown, about 2 to 4 minutes. Let candy bar
cool before eating.
6. MONKEY TAIL
Skewer a firm, just-ripe banana, brush with citrus juice to keep
it from browning and place in freezer. After the banana has
frozen, melt one 12-ounce package of chocolate chips and
½ cup of vegetable oil in a microwave oven. Dip the banana in the
chocolate, spooning chocolate over it as necessary to completely
cover. If desired, roll in sprinkles or other toppings while the
chocolate is still soft. Freeze to set chocolate.
5
FAIR FACT
6
The Iowa State Fair, also known as
“America’s classic state fair” is listed in
1,000 Places to See Before You Die, a
New York Times bestseller.
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1
5
2
6
3
4
7
8
T
AU G U S
!
8 TO 18
WALKING AROUND THE FAIR
Meander through mostly empty state fair streets early in the morning and you’ll sense the anticipation.
Push through crowds at noon and you start to feel a joyful urgency—can you see everything today?
Settle on a bench after the night’s last grandstand act and digest a long day of fun. Yes, this is heaven.
66-71 Iowa State Fair2.indd 70
1. Scattered across the fairgrounds is an astonishing
assortment of food and drink stands. There’s
everything from deep-fried pickles to crab fritters to
jalapeño burgers. They ought to call it the Iowa State Feast.
5. Take the sky glider to one of the nation’s great Midway
attractions. There’s the famous double Ferris wheel, Rock
N Roll Himalaya ride, arcade games, a slide, a zipline and
a Kiddieland with nearly 20 attractions.
2. Take a gander at the chickens, cows, horses, sheep
and even fish in the avenue of breeds. Located in the
northwest corner of the Swine Barn, you can tour the
exhibits from 9 a.m. to 9 p.m. daily.
6. Horses are on parade at the fair. Don’t miss the drafthorse teams as they pull wagons around the pioneer
livestock pavilion, a landmark in red brick dating to
1902. Also, tour the horse barn.
3. You’ve never seen so many blue ribbons. They are
awarded for pumpkin cooking, needlepoint, quilting,
horseshoe pitching, joke telling, chicken throwing,
husband calling and other delicate maneuvers.
7. the grandstand comes alive each night with varied
entertainment. Get a ticket to see a country star, a
comedian or a tractor pull. There’s always plenty of free
music and other performances at the fair, too.
4. kids love it here. There’s a Kids’ Zone with art
activities and a Blue Ribbon Club. Those ages 2 to 10
can become “Little Hands on the Farm.” See www.
iowastatefair.org for more activities and information.
8. For more than 100 years, the butter cow has brought
us to the fair. The tradition continues this year as Sarah
Pratt sculpts a cow from 600 pounds of low-moisture,
pure cream Iowa butter. Will the all-butter Elvis return?
6/20/13 9:46 AM
FAIR FACT
Day-trippers aren’t the only ones at the fair. There are
campers, too. More than 2,300 campers register for
spots to park their trailers. Hundreds more just get in
line before opening day and hope for a piece of turf.
THE HEART OF THE FAIR
The roots of the Iowa State Fair run deep.
It started as an annual celebration of the
nation’s richest soil and the people who work it.
Farm families make the drive into Des
Moines each year to honor their heritage at
the fair. You can see their pride in displays
of tractors, cattle, seed, horses, combines,
home-canned fruit, quilts and much more.
Animal pens are a major exhibit area,
housing an agrarian menagerie that includes
prize hogs, cows, bulls, rabbits, chickens
and Belgian horses. Competitions among
farmers and all comers include a farm hitch
obstacle race, log skidding, barnyard horse
pull and cultivator competition. There’s
even an old-fashioned carriage turnout,
where teams of up to six horses hitched to
coaches take turns around a ring. Judges
award points for, among other things, the
manners of the horses.
These long-observed amusements are a
connection to the past and a promise to the
future. We farmed then, we farm now and
we will continue to farm. That farmers and
the vital work they do are honored with a fair
every August seems only fitting. They cast a
giant shadow on this country, providing food
the rest of us get to eat year-round.
But today’s fair also celebrates the
creativity
and
talent
found
in
Iowa’s
towns and cities. Talent shows, art and
photography
competitions,
and
science
and technology exhibits pay homage to the
vitality of modern-day Iowa.
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3
MEALS
10
UNDER $
Serving a casserole, vegetarian burgers or chicken
kabobs for four people requires minimum fuss and time,
even on a tight budget.
PHOTOGRAPHY TOBIN BENNETT
BEAN BURGER PATTIES
Mashed pinto beans are a main ingredient of these good-for-you patties.
Cheese and seasonings add plenty of flavor to this easy meatless entrée.
Prep time: 15 minutes
Cook time: 6 minutes
Serves 4.
1 (15 ounce) can Hy-Vee pinto beans, rinsed and drained
$0.79
½ cup Hy-Vee shredded Colby Jack cheese
$2.39
¼ cup Hy-Vee whole wheat
Italian-seasoned bread crumbs
pantry staple
2 tablespoons finely chopped red onion
plus 4 thin slices
$1.34
½ teaspoon Hy-Vee ground cumin
pantry staple
½ teaspoon Hy-Vee garlic salt
pantry staple
¼ teaspoon Hy-Vee ground black pepper
pantry staple
1 teaspoon Hy-Vee parsley flakes
pantry staple
1 large Hy-Vee egg white
pantry staple
1½ teaspoons Hy-Vee vegetable oil
pantry staple
¼ cup Hy-Vee mayonnaise
pantry staple
¼ cup Hy-Vee ketchup
pantry staple
1 tablespoon Hy-Vee mustard
pantry staple
4 Hy-Vee whole wheat hamburger buns
$1.99
4 iceberg lettuce leaves
$1.48
Carrot sticks
$0.99
$8.98
In a medium bowl, mash pinto beans with a fork. Add cheese, bread
crumbs, chopped red onion, cumin, garlic salt, pepper and parsley.
Add egg white and stir until well combined. Shape bean mixture into
4 (½-inch-thick) patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties
to pan; cook 3 minutes on each side or until patties are browned and
thoroughly heated.
In a small bowl, combine mayonnaise, ketchup and mustard. Place
patties on bun topped with lettuce leaves, mayonnaise sauce and red
onion slices. Serve with carrot sticks, if desired.
Note: Prices given are estimated based on the time and location
recipes were created. Prices may vary slightly.
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TUNA NOODLE CASSEROLE
Shredded Parmesan adds a delicious topping to this
hearty homemade favorite.
Prep time: 5 minutes
Cook time: 23 to 30 minutes
Serves 6 (about 1½ cups each).
1 (12 ounce) package wide egg noodles
1 (15 ounce) jar Hy-Vee Creamy Alfredo Pasta Sauce
1 (12 ounce) can Hy-Vee tuna, drained
2 cups frozen broccoli florets
1
⁄3 cup Hy-Vee shredded Parmesan cheese
$2.99
$1.99
$0.89
$1.18
$2.39
Preheat oven to 400°F. Coat a 2-quart casserole dish with nonstick cooking spray. Prepare noodles as directed on package.
Drain well.
Combine cooked noodles, Alfredo sauce, tuna and broccoli.
Spread into prepared casserole dish and top with Parmesan
cheese. Bake for 15 to 20 minutes.
$9.44
$8.31
CHICKEN KABOBS
When washing and cutting zucchini, try to keep skin intact. This protective
layer is key in helping the vegetable retain water and flavor during cooking.
Prep time: 10 minutes
Rest time: 30 minutes
Cook time: 8 minutes
Serves 4.
4 (12-inch-long) bamboo skewers
½ pound skinless, boneless chicken
breast, cut into 1-inch cubes
$1.50
1 medium zucchini, cut into 1-inch slices and quartered
$1.19
1 medium red onion, cut into 1-inch pieces
$1.34
1 large red pepper, cut into 1-inch pieces
$0.99
½ cup Hy-Vee Italian dressing
$1.29
Hy-Vee salt and Hy-Vee pepper, to taste
pantry staple
1 (8.8 ounce) package Uncle Ben’s Ready Rice
Long Grain and Wild rice, cooked
$2.00
Soak skewers in water for 30 minutes.
In a large bowl, carefully combine chicken, zucchini, onion, red
pepper and Italian dressing. Thread chicken and vegetable pieces onto
skewers—pepper, zucchini, chicken, onion. Repeat four times. Grill at
medium heat, turning frequently, until chicken is cooked, about 8 to
15 minutes. Season with salt and pepper. Serve with prepared rice.
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New at Hy-Vee
Personal care may be a necessity, but new products at
Hy-Vee make it more of a pleasure.
PHOTOGRAPHY TOBIN BENNETT
Ride the Edge
Men need a Shield as they face the daily battle. Axe Shield products will
give their skin just that—a layer of skin protection.
Axe Shield Shave Gel or Axe Shield 2-in-1 Face Hydrator & Post-Shave
Lotion will keep skin nourished. And Shield formulas are designed to keep
men feeling smooth and cool for hours.
Also try Axe Chilled Cooling Face Wash. Whether it’s morning or evening,
this face wash instantly refreshes faces and minds.
15% off Axe Men’s Face
Wash: select varieties
4.2 or 5 oz.
15% off Axe Men’s Hydrator:
Chilled or Shield 3.3 oz.
15% off Axe Shave Gel:
Chilled or Shield 7 oz.
74
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6/19/13 2:01 PM
CRY, BABY
The proposal caught you completely off guard.
Or the present is so wonderful, lovely and sweet,
you are overwhelmed. Or the ending was so very sad.
Have a good cry. Have a Kleenex.
Viva paper towels 8 giant rolls to
18 pk. $12.99
Kleenex facial tissue medium
count: select varieties 3 pk. $4.47
Purex Liquid 50 oz. or Purex Ultra Packs
18 ct. select varieties $2.99
Tone or Right Guard Body Wash: select
varieties 16 to 24 oz. $4.38
CRAVING RICE?
Looking for a way to complement an elegant meal? Need
a side dish in a hurry? Invite Uncle Ben’s over next time
you expect any of these questions to arise. Uncle Ben’s
Ready Rice is the answer. It comes in 16 varieties, each
ready from the microwave in just 90 seconds. In no time
at all you will be eating Vegetable Harvest, Brown Basmati,
Rice Pilaf or many others. There’s even Creamy Four Cheese
with Vermicelli Pasta.
Uncle Ben’s Rice: select varieties
6 to 15.8 oz. 2/$4.00
Mars Single Candy Bars: select
varieties 3/$2.00
Mars Ice Cream Snickers Value
Pack: select varieties 12 pk. $6.77
Mars Ice Cream Novelties:
select varieties 3 to 14 ct. $3.88
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6/19/13 2:02 PM
THE LOOK
During your getting-ready morning rush hour, it’s good to have Axe
personal care products as your allies. Whether you choose such Axe
product lines as Primed, Anarchy or others, you can relax. That’s
all, just relax. Axe is here to help you with shampoos, shower gels,
body sprays, deodorants and other products you need to make your
appearance count.
Axe Shampoo and Conditioner: select varieties 12 oz. $5.49
Axe Styling Aid: select varieties 2.64 to 6 oz. $5.99
Axe Shower Gel: select varieties 13.5 or 16 oz. $3.99
Axe Antiperspirant/Deodorant and Spray: select varieties 2.7 to 4 oz. $4.39
A healthy pet makes
a happy family.
2399
$
Purina® Dog Chow®
brand Dog Food
42 lb. bags
AVAILABLE AT
YOUR LOCAL
74-79 New at HV_BOB_Ads.indd 76
4
$ 99
Purina® Cat Chow®
brand Cat Food
3.15 lb. bags
Johnsonville Breakfast Links, Patties,
Ground Sausage, Premium Cooking
Sausage: select varieties 12 to 16 oz.
2/$6.00
6/20/13 9:49 AM
Get a SMART START
to the School Year
Hunt’s Tomato Sauce: select varieties
8 oz. 2/$0.88
Make Hy-Vee® your destination for easy snacks & meals the whole family will love
Kid Cuisine Dinners: select varieties
7 to 10.6 oz. 2/$4.00
Van Camp’s Baked Beans: select
varieties 15 oz. 3/$3.00
Hebrew National Hot Dogs: select
varieties 11 or 12 oz. $3.48
Reddi Wip: select varieties
6.5 oz. $2.28
Banquet Boxed Chicken: select varieties
12 to 15 oz. 2/$5.00
Orville Microwave Popcorn: select
varieties 2 to 4 pk. 2/$4.00
©ConAgra Foods, Inc. All Rights Reserved.
74-79 New at HV_BOB_Ads.indd 77
Orville Ready to Eat & Pop Crunch: select
varieties 5 or 6 oz. 2/$5.00
6/19/13 2:02 PM
ONE MORE,
PLEASE
Devour. Gobble. Nosh. Down. Have another? There are no
shortage of ways to describe snacking on Nabisco cookies,
crackers and other treats. Grab a package and enjoy.
Nabisco Large Box Snack
Crackers: select varieties
12 to 16 oz. $3.99
Snackwell’s cookies, crackers,
100 Calories Cookies, or
Crackers: select varieties
3.7 to 7.75 oz. $2.77
Nabisco Single Serve Tray
Packs: select varieties
12 to 24 oz. $5.49
Nabisco Go Cups: select
varieties 3.5 oz. 10/$10.00
SOFT & DELISH
As important as meat, cheese and condiments are on your lunchtime sandwich, your
meal will turn out to be merely ordinary without perfectly baked slices of Sara Lee
bread. Enjoy a sandwich that’s full of flavor—and that starts with the bread. Let the
sweet, light taste of Sara Lee provide the foundation for your noon meal.
Sara Lee Honey Wheat
Bread 20 oz. $2.49
Sara Lee Whole Grain White
Hamburger or Hot Dog Buns
12 oz. 2/$5.00
78
Sara Lee Whole Grain
White Bread 20 oz. $2.29
Sara Lee Delightful Wheat
Hamburger or Hot Dog Bun
12 oz. $2.69
seasons back to school 2013
74-79 New at HV_BOB_Ads.indd 78
6/19/13 2:02 PM
No need suffering with congestion,
itchy eyes and other symptoms.
Zyrtec offers relief from indoor
and outdoor allergies.
Zyrtec liquid gels 25 ct. or pills 30 ct. $17.77
Banish your headaches and back pain
with Advil and ThermaCare.
Treatment is fast and effective.
From mild to smokin’ spicy, grab big
tastes with any of the seven flavors in
a Frito-Lay Flavor Mix variety pack.
Thermacare 2 or 3 ct.; Advil or Children’s Advil:
select varieties 4 oz. or 50 ct. $5.99
Frito-Lay Variety Cube 32 oz. $9.49
Free
K-CUP
PACKAGE
with Purchase of a
Keurig Coffee Maker
$99.99
Your new hot-beverage system works with
more than 200 perfectly measured K-Cup
pods, including tea, hot chocolate, apple
cider and coffees from Starbucks, Caribou,
Newman’s Own, Barista Prima Coffeehouse,
Wolfgang Puck and Donut House.
Many feel that Breton crackers are best
with cheese, a dip or summer sausage.
Try each and decide for yourself.
Breton crackers: select varieties
7 to 8.8 oz. 2/$6.00
Limit 1 free Green Mountain Coffee 12 ct.
K-CUP package with coupon.
Limit 1 coupon per customer.
VALID JULY 24 TO AUGUST 21, 2013
LU #18250
On Sale at Hy-Vee
seasons hy-vee.com
74-79 New at HV_BOB_Ads.indd 79
79
6/20/13 9:50 AM
MOVE THE
WEEKEND
TO WEDNESDAY.
Try our new Hy-Vee Angus Reserve.™ 100% natural, quality beef at an everyday value.
Now going out for a great steak can be as simple as going out to your grill.
80
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6/20/13 4:41 PM
Next Issue
FALL 2013
The wind is shifting, dry leaves are gently rolling across your yard
and a chill is beginning to take hold. It’s time once again to warm
your hands against a deep dish of macaroni and cheese. In the
next issue of Hy-Vee Seasons Magazine, you will find recipes for
a variety of succulent, creamy mac and cheese meals. We’ll also
be sharing ways to prepare another seasonal delight: beans. Let
us transform your thinking about this humble food. Done right,
there’s nothing common about a steaming pot of beans. Look for
the next Hy-Vee Seasons around September 25, 2013. Sign up for free
home delivery by visting our website at www.hy-vee.com/seasons.
80-81 Next Issue.indd 81
6/19/13 2:05 PM
HY-VEE SEASONS
5:55 PM
HELPFUL PRODUCTS AND IDEAS FOR HEALTHY LIVING
DELIGHTFUL
COOKIE PAIRINGS
AND IDEAS
pg. 4
check your card balance
view the Fuel Saver™ ad
locate a Hy-Vee Gas Station
WHERE THERE’S A HELPFUL SMILE IN EVERY AISLE.
W I T H H Y-VE E ’ S M O B I L E A P P
A TASTY CLASSIC–
MILK & COOKIES
YUM!
101 BISCUIT IDEAS
pg. 46
SMOKIN’
GOOD BBQ
P LU S
view our
weekly ad
refill
prescriptions
pg. 32
BACK TO
SCHOOL BASICS:
browse
recipes
organization tips,
meal plans &
study help
pg. 8
BACK TO SCHOOL 2013 • VOLUME 7 ISSUE 4
Get It Now! Scan this icon to download or find it in the App Store or on Google Play
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IOWA STATE FAIR FAVORITES: THE FACES, THE FUN, THE FOOD
00 C1 BTS13_Cover.indd 1
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