Recipe Spotlight: Linguini with Responsible Choice Alaska Snow Crab in a Garlic White Wine Sauce

by Andrew Kintigh | Recipes | Leave a comment

Linguini with Responsible Choice Alaska Snow Crab in a Garlic White Wine Sauce
Serves 4 (1 cup each).

All you need:

  • 1 pound box Hy-Vee linguini
  • 1 tbsp Hy-Vee olive oil
  • 4 oz Hy-Vee double smoked bacon, finely chopped
  • 1 tbsp Hy-Vee unsalted butter
  • 3 cloves garlic, minced
  • 1 shallot, sliced
  • 2 pounds shell on Responsible Choice Alaska Snow Crab Clusters, cut into 3-inch pieces
  • ¾ cup dry white wine
  • 3 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped chives
  • 1 cup halved cherry tomatoes
  • 1 tsp lemon zest
  • Squeeze of fresh lemon
  • Salt and pepper, to taste
  • ½ cup shredded Hy-Vee Parmesan cheese

All you do:

  1. Bring a large pot of salted water to a boil. Add linguine and boil until al dente. Drain pasta, reserving 1/2 cup pasta water; set aside.
  2. In a large sauté pan, heat 1 tablespoon olive oil over medium heat; add bacon and cook until browned and crisp. Remove bacon from pan using a slotted spoon and allow to drain; set aside.
  3. Return sauté pan to medium heat and add butter, garlic and shallot and sauté for 2 minutes.
  4. Increase heat to high and add crab and wine and bring to a boil. Cook, stirring constantly, until crab is bright red and heated through and sauce is reduced by half, 3 to 4 minutes.
  5. Add pasta, reserved cooking liquid, reserved bacon, parsley, chives, cherry tomatoes, lemon zest and juice and toss to combine. Season to taste with salt and pepper.
  6. Transfer pasta to a serving dish and top with Parmesan cheese.

Hy-Vee Continues To Support Its Ross Sea Pledge Despite Protection Plan Setbacks

by Kathleen Mullen-Ley | Our Efforts | Leave a comment

In late October at its annual meeting, the Commission for the Conservation of Antarctic Marine Living Resources failed again — for the fifth time — to pass a plan to protect key areas in the Ross Sea and in East Antarctica. CCAMLR is a regional fisheries management organization in the Antarctic Ocean comprised of representatives from 25 different countries. In order for conservation measures like protection for the Ross Sea to pass, all 25 countries are required to reach a final consensus.

The Ross Sea is one of the last remaining sections of ocean that has not been harmed by overfishing, pollution or invasive species. The proposed measure would have provided long-term protection of many species, including penguins, seals, and whales and their critical habitats. In addition, the protected areas would act as a living laboratory for scientists to conduct research in this near-pristine ecosystem.

The good news is that China issued a statement of support for a revised Ross Sea Proposal, marking the first time China has not actively blocked the plan. Russia also issued a statement saying it is committed to an inter-sessional discussion of the proposal.

According to an Australian Broadcasting Corporation news article, U.S. State Department delegate Evan Bloom said despite the setback, the joint revised proposal from the United States and New Zealand made progress by getting China on board for the first time with only Russia remaining opposed. Bloom hopes to work with Russia and other countries to try to “finish this off next year,” he said.

Hy-Vee continues to support the creation of a marine protected area in the Ross Sea, and will continue to refuse purchasing Chilean sea bass sourced there. Hy-Vee stands true to its commitment to the Ross Sea. By signing the Ross Sea Pledge, Hy-Vee has given its word that it won’t be part of that developing problem and is, in fact, part of the solution. Hy-Vee supports creation of a Marine Protected Area to protect the area against commercial fishing and pollution. This initiative is broadly supported by governments, scientists, non-governmental organizations and the fishing industry.

By taking a hands-off approach to that species from the Southern Ocean, Hy-Vee joins others in working to reduce the level of illegal, unreported and unregulated (IUU) fishing in the Southern Ocean.

Recipe Spotlight: Responsible Choice Creole Shrimp Pasta

by Andrew Kintigh | Recipes | Leave a comment

Responsible Choice Creole Shrimp Pasta
Serves 4.
Responsible Choice Creole Shrimp Pasta
All you need:

  • 1 pound uncooked linguini
  • 1 pound raw peeled deveined Responsible Choice shrimp
  • 2 tsp creole seasoning, to taste
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup white wine, optional
  • 1/2 to 3/4 cup heavy cream
  • 1/4 cup Parmesan cheese
  • sea salt and pepper, to taste
  • 1/2 cup diced fresh tomatoes
  • squeeze of fresh lemon
  • 1 tbsp chopped parsley

All you do:

  1. Bring a pot of salted water to a rolling boil; add linguini and boil for 5 to 6 minutes or until al dente. Drain; set aside.
  2. Toss shrimp with creole seasoning and set aside.
  3. In a large sauté pan, heat oil over medium-high heat. Add garlic and red onion, sauté until fragrant. Add shrimp and sauté for 1 minute. Add white wine and simmer until reduced by half. Stir in 1/2 cup heavy cream and Parmesan cheese. Simmer for 3 to 5 minutes. Add linguini and toss until sauce coats all ingredients; add additional heavy cream for desired sauce consistency, if needed.
  4. Season to taste with salt and pepper. Top with fresh tomatoes, a squeeze of lemon and chopped parsley.

Responsible Choice 100% Natural Wild Gulf Shrimp – A Sustainable Domestic Shrimp, It’s Shrimply Amazing!

by Mike Linde | Our Seafood | Leave a comment

Hy-Vee is committed to seafood sustainability and healthy oceans throughout the global seafood market, and our procurement policy mandates it. The Responsible Choice logo means that you can be assured any item with this logo is a good choice for your family and the environment.

Responsible Choice Natural Wild Gulf shrimp are 100% natural; this means absolutely no chemicals or added water. Natural shrimp have a true shrimp flavor profile with a firm bite, much like lobster meat. All of Hy-Vee’s Gulf shrimp is harvested and packed for Hy-Vee by Paul Piazza & Son, Inc., a leader and driving force for responsibility in the Gulf shrimp industry. Our partnership has allowed Hy-Vee to supply responsible, U.S.A. Gulf shrimp to the Midwest.

One of the biggest environmental concerns of harvesting Gulf shrimp is the bycatch of sea turtles. Our supplier requires all boats they purchase shrimp from to have TEDs (Turtle Escapement Devices), allowing sea turtles to safely pass through the nets, eliminating the bycatch of these beautiful creatures. This is just one of the many facets of supplying a responsible wild Gulf product to our customers.

Holiday gatherings and events will be coming up soon, and shrimp is a popular item at the table. Stop by your local Hy-Vee today to try the difference between regular shrimp and natural, Responsible Choice shrimp. Your event will be something your guests will talk about all year with 100% Natural Gulf Shrimp. True shrimp flavor, firm bite and delicious – they are “Shrimply Amazing!”

Recipe Spotlight: Responsible Choice Shrimp and Avocado Pico de Gallo

by Stacey Wertzberger | Recipes | Leave a comment

Enjoy this fun appetizer at a Halloween party this week!

Responsible Choice Shrimp and Avocado Pico de Gallo

All you need:

  • 5 tomatoes, diced
  • ½ small red onion, diced
  • 1 green pepper, seeded and diced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 tbsp cilantro
  • 1 avocado, peeled, pitted and diced
  • juice of 2 limes
  • 1½ cups diced cooked peeled and deveined Responsible Choice shrimp
  • Salt and pepper, to taste

All you do:

  1. Combine tomatoes, red onion, green pepper, jalapeno pepper, garlic and cilantro in a bowl. Combine avocado and lime juice in an another bowl and stir into the tomato mixture. Fold in the shrimp. Season with salt and pepper.

Variations: For spicier pico de gallo, leave the seeds in the jalapeno pepper or add another jalapeno. Also, substitute parsley for the cilantro, if desired.

October is National Seafood Month

by Kathleen Mullen-Ley | Our Efforts | Leave a comment

October is National Seafood Month, and it’s a great time to celebrate ocean-friendly seafood while focusing on some of the key issues behind responsible seafood. It’s also an opportunity to illustrate U.S. fisheries’ successes and challenges as we turn the corner on ending overfishing and begin to rebuild fish stocks.

Hy-Vee offers customers smart seafood choices from environmentally responsible fisheries, allowing customers the health benefits of eating a diet rich in seafood.

In the U.S., roughly half of the seafood we eat is farmed, but aquaculture isn’t well understood by the vast majority of consumers. That’s unfortunate, because even if the oceans were being fished sustainably, we can’t meet the current seafood demand. Responsible aquaculture is the only way to do it. Next time you’re shopping at Hy-Vee, consider one of the Responsible Choice farmed seafood items, the majority of which are rated as a Green ‘Best Choice’ or Yellow ‘Good Alternative’ by the Monterey Bay Aquarium’s Seafood Watch program.

Responsible Choice LabelSeafood products bearing the “Responsible Choice” symbol meet Hy-Vee’s Seafood Procurement Policy and are caught or farmed in a responsible manner. Specifically, these options are rated as either Green “Best Choice” or Yellow “Good Alternative” by the Monterey Bay Aquarium’s Seafood Watch program, or are certified to an environmental standard benchmarked to at least these ratings. Hy-Vee features more than 100 items bearing the label. Look for this symbol to ensure you’re making a responsible choice when purchasing seafood.

Hy-Vee’s Responsible Choice initiative is a commitment to protecting the environment.

We encourage you to do your own research as well. Visit the Monterey Bay Aquarium’s Seafood Watch website to learn more about the impact fishing and aquaculture have on the environment.

Responsible Choice Mussels with Blue Moon and Crusty Bread

by Andrew Kintigh | Recipes | Leave a comment

All you need:Blue Moon Mussels

  • 2 strips bacon, thinly sliced
  • 2 shallots, sliced
  • 3 tbsp butter, divided
  • 1 tsp ground coriander
  • zest and juice of 1 orange
  • 1 pound Responsible Choice mussels, rinsed and cleaned
  • 6 oz Blue Moon beer
  • sea salt and black pepper, to taste
  • 3 tbsp chopped Italian parsley
  • Crusty bread, for serving

All you do:

  1. Heat a large sauté pan over medium-high heat. Add bacon and cook until crisp.
  2. Add shallots and 1 tablespoon butter; sauté until soft. Add coriander, and cook, stirring, for about 20 seconds.
  3. Stir in orange zest and juice. Add mussels and beer. Season with salt and pepper. Increase heat to high and cook for about 5 minutes or until the liquid has reduced by half.
  4. Gently stir in parsley and remaining 2 tablespoons butter; cook for another 2 to 3 minutes or until the butter has melted.
  5. Serve with hunks of crusty bread to soak up the broth.

Responsible Choice Walleye Available at Hy-Vee

by John Rohrs | Our Seafood | Leave a comment

Hy-Vee opened two brand new stores in September – the very first two in the Twin Cities area of Minnesota. Although Hy-Vee has had several Minnesota store locations for years, these store openings reminded us just how much our customers love walleye.

Walleye is king in Minnesota, and customers throughout Hy-Vee’s trade area enjoy the fish. Hy-Vee’s walleye is a Responsible Choice. It’s wild caught by a recently MSC-certified fishery in Lake Erie. You can read more about the certification on the Marine Stewardship Council’s website:

Hy-Vee’s Responsible Choice walleye is sourced from La Nassa Foods, located in the heart of the Lake Erie fishing community in Kingsville, Ontario. La Nassa Foods has been a leader in the processing and distribution of fresh water fish for nearly 30 years.

Strategically located in Kingsville, one of the major Lake Erie commercial fishing ports, La Nassa manages the finest Lake Erie fish landed daily by their fishing fleet.
La Nassa’s Responsible Choice walleye is a premium-quality, versatile and upscale delicacy. Its lean, snowy white flesh flakes when cooked, providing a sensational, sweet-flavored taste.

Another popular fish Hy-Vee sources from La Nassa is whitefish. This fish’s delicate white flesh has a large flake and rich flavor. The popularity of this fish can be attributed to its versatility. It can be used with virtually any fish recipe.

Responsible Choice walleye assures customers that this choice is of the highest quality and that Hy-Vee and the companies we work with are committed to responsible seafood. Visit your local Hy-Vee’s seafood department – no matter where you’re located in Hy-Vee land – to try these delicious, Responsible Choice items today.

Responsible Choice Scalloped Corn Chowder

by Jessica Dolson | Recipes | Leave a comment

Serves 4

All you need:Scalloped Corn Chowder

  • 1/2 cup thinly sliced green onions, white part only, reserve tops for garnish
  • 6 tbsp Hy-Vee unsalted butter, divided
  • 3 cups fresh or frozen corn
  • Salt and black pepper, to taste
  • 2 cups heavy cream
  • 3/4 cup diced roasted red peppers, divided
  • 1 tbsp Hy-Vee extra-virgin olive oil
  • 2 tsp Old Bay seasoning
  • 16 Responsible Choice sea scallops

All you do:

  1. In a skillet, sauté green onions in 2 tablespoons butter until softened but not browned, about 2 minutes.
  2. Add corn to the skillet and sauté for about 3 minutes or until hot. Season with salt and black pepper.
  3. Transfer to a food processor and process with heavy cream and 3 tablespoons butter. Add 1/2 cup roasted red peppers and process until smooth. Season with salt and black pepper. Pour into a saucepan and heat through.
  4. In the same skillet, melt the remaining tablespoon butter with olive oil.
  5. Pat the scallops dry with a paper towel and season both sides with Old Bay seasoning.
  6. Over medium-high heat, sear the scallops for about 2 minutes per side. Ladle chowder into 4 shallow bowls and arrange 4 scallops on top of each bowl. Garnish with reserved green onion tops and remaining 1/4 cup roasted red peppers.

Grilled Responsible Choice Yellowfin Tuna with Mango Salsa

by Stacey Wertzberger | Recipes | Leave a comment

Grilled Responsible Choice Yellowfin Tuna with Mango Salsa

Serves 4

All you need:

  • 1 ripe mango, peeled, pitted and diced
  • 1/4 cup diced red onion
  • 1/4 cup diced red pepper
  • 1 jalapeño, seeded and minced
  • 2 tbsp minced fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tbsp agave nectar
  • Kosher salt and pepper, to taste
  • 4 (5 oz each) Responsible Choice Yellowfin tuna fillets
  • 1 tsp blackening spice
  • Fresh side salads or grilled asparagus, for serving

All you do:

  1. In a medium-sized bowl, combine mango, red onion, red pepper, jalapeño, cilantro, lime juice and agave nectar. Season to taste with salt and pepper. Refrigerate for one hour to bring out the flavors.
  2. Preheat grill. Season tuna with blackening spice and grill over high heat for 90 seconds to 2 minutes per side for rare to medium-rare. Set aside.
  3. Top each tuna steak with a generous portion of mango salsa. Serve with a side of fresh salad or grilled asparagus for a complete meal.
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