Moroccan Spiced Stew with Cod & Chickpeas

Serves 4-6

All you need:

  • 2 tbsp olive oil
  • 2 large leeks, white and light green parts only, small dice
  • 4 cloves garlic, minced
  • 1 tbsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 ½ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • ½ tsp brown sugar
  • 2 (14.5 oz.) cans fire roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 ¼ pounds wild Alaska sustainable cod filet, cubed
  • 1 (14.5 oz.) can chickpeas, drained and rinsed
  • 2 cups rough chopped kale greens
  • Sea salt and black pepper, to taste
  • ½ cup sliced almonds, toasted

All you do:

  1. Heat the olive oil in a large soup pot over medium heat. Add the leeks and cook until softened.
  2. Add garlic, cinnamon, cumin, coriander, turmeric and cayenne pepper; sauté for 1 minute.
  3. Add brown sugar and season to taste with salt and pepper.
  4. Add tomatoes and vegetable broth and bring the soup to a simmer.
  5. Add cod pieces and chickpeas and simmer until all are tender, 4-5 minutes.
  6. Add the kale greens to the pot and cook for 1 minute or until just wilted.
  7. Season with salt and pepper and top with toasted almonds.

Nutrition per serving: 440 calories, 16g fat, 2g saturated fat, 65mg cholesterol, 1280mg sodium, 43g carbohydrate, 11g fiber, 11g sugar, 34g protein

Daily Values: 45% Vitamin A, 35% Vitamin C, 20% Calcium, 20% Iron

Recipe Spotlight: Grilled Mt. Cook Salmon with Chilled Quinoa Salad

All you need:

Quinoa Salad

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint
  • 1 cup halved cherry tomatoes
  • 1 English cucumber, small diced
  • 1/4 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tsp salt, or to taste
  • 1/4 tsp ground black pepper, or to taste

Grilled Salmon

  • 1 tbsp garlic olive oil
  • 4 (4 to 5 oz) each Responsible Choice Mt. Cook Salmon portions
  • salt and pepper, to taste
  • 1 (5 oz) clamshell mixed spring greens
  • 1 lemon, cut into wedges

All you do:

  1. For the quinoa salad, in a small saucepan, bring chicken broth to a boil. Add quinoa and cook over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, fluff and chill until cold.
  2. To the quinoa, add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber, kalamata olives and feta; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
  3. For the salmon, prepare grill for medium-high heat. Rub garlic oil over salmon to coat and season with salt and pepper. Once grill is hot, brush grill rack with olive oil and immediately place salmon on grill.
  4. Cook for 4 minutes without lifting or turning salmon. This will help give salmon nice grill marks and make it easier to move. Turn it over and cook until salmon is just cooked through and all but the very center is opaque.
  5. To serve, divide spring mix among four plates. Place 1 cup of chilled quinoa salad on the greens and top with a piece of grilled salmon. Serve with lemon wedge.

Grilled Spicy Blackened Shrimp Skewers

If you’re gathering with family in honor of Father’s Day, consider this flavorful, easy-to-prepare recipe made using Hy-Vee Responsible Choice shrimp. It’s sure to impress!

Serves 2

All you need:

  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano leaf
  • 1/2 tsp dried thyme leaf
  • 1 pound (16-20ct) raw Responsible Choice shrimp, peeled
  • 2 tbsp olive oil
  • 2 lemons, sliced thinly crosswise

All you do:

  1. Preheat grill to medium-high.
  2. In a small bowl, combine salt, cayenne, paprika, garlic powder, onion powder, oregano leaf and thyme leaf; stir until evenly combined.
  3. In a medium bowl, toss shrimp with olive oil. Add spice mix and toss until evenly coated.
  4. Alternately thread 4 shrimp with 3 lemon slices (folded in half) onto 4 metal skewers (or wooden skewers that have been soaked in water for 20 minutes).
  5. Grill skewers until shrimp is opaque and lemon is charred, about 4-5 minutes total, flipping once halfway.

Grilled Alaska Snow Crab Legs

Grilling season is here, and there’s nothing more delicious than fresh, Hy-Vee Responsible Choice seafood on the grill. This recipe is great for entertaining or enjoying time with family as you kick off the summer season.

Serves 2

All you need:

  • 1 1/4 pounds cooked, Responsible Choice Alaska Snow Crab Leg clusters (available at your Hy-Vee seafood counter)
  • 1 lemon, halved
  • 1/3 cup butter, melted

All you do:

  1. Set the grill for medium-high direct heat. It should be just hot enough to allow you to keep your hand above the grill grate for approximately 3 seconds.
  2. Arrange crab legs on the grill evenly, shut lid and cook for 4-5 minutes per side.
  3. Place lemons on grill, flesh side down and char for 3-4 minutes. Remove and set aside until serving.
  4. If you are grilling individual legs or clusters of legs, place the thicker portions near the center or hottest part of the grill. The crab legs are already cooked, so you are just warming them throughout.
  5. Serve crab legs with melted butter and grilled lemon halves.

Responsible Choice Shrimp & Veggie Potsticker Stir-Fry

Serves 4.

All you need:

  • 1/2 cup Hy-Vee stir fry sauce
  • 2 tsp Hy-Vee sriracha sauce
  • 3 tbsp olive oil, divided
  • 1 (9.4 oz) box frozen vegetable potstickers, thawed
  • 8 oz (51-60 count) peeled and deveined Responsible Choice shrimp
  • 2 thinly sliced green onions
  • 2 minced garlic cloves
  • 1 tbsp finely grated fresh ginger
  • 1 cup sugar snap peas
  • 1 cup shredded carrots
  • 1 red pepper, cut into 1/2″ slices
  • ½ cup thinly sliced red onion
  • 2 cups diced green cabbage

All you do:

  1. In a small bowl, whisk together stir fry sauce and sriracha sauce; set aside.
  2. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the potstickers and cook until lightly browned on all sides, 3-5 minutes. Add 3 tablespoons water to the pan, cover and cook until the water has evaporated and the potstickers are cooked through, 1 to 2 minutes; transfer to a plate.
  3. In same sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and sauté for 3-4 minutes; transfer to plate holding potstickers and keep warm.
  4. Heat the remaining tablespoon oil over medium-high heat and add green onions, garlic and ginger and cook, stirring, for 1 minute. Add the snap peas, shredded carrot, red pepper, red onion and green cabbage. Sauté vegetables for 2 minutes or until crisp tender.
  5. Add the stir fry sauce mixture and toss to combine. Return the potstickers and shrimp to the pan and toss with the vegetables.

Moroccan-Style Cod, Chickpea & Kale Stew with Toasted Almond & Date Gremolata

Serves 4.

All you need:

Gremolata

  • ¾ cup sliced almonds, toasted
  • 3 tbsp chopped cilantro
  • 3 tbsp chopped mint
  • zest of half a lemon
  • juice of a lemon
  • ½ cup chopped dried dates
  • 1 tbsp olive oil
  • salt and pepper, to taste

Stew

  • 2 tbsp olive oil
  • 2 large leeks, white and light green parts only, small dice
  • 4 cloves garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 tbsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 ½ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • ½ tbsp brown sugar
  • 1 large sweet potato, peeled and chopped
  • 1 (10 oz) bag frozen green and yellow whole beans and baby carrots (separate carrots from green beans)
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 1 ½ quarts vegetable broth
  • 1 ½ pounds cod, cut into 1-inch cubes
  • 1 yellow pepper, chopped
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • sea salt and black pepper, to taste
  • 3 cups rough chopped fresh kale, tough ribs removed

All you do:

  1. Place gremolata ingredients, almonds, cilantro, mint, lemon zest and juice, dates and olive oil, in a bowl; lightly stir to combine and season with salt and pepper to taste; set aside.
  2. Heat the olive oil in a large soup pot over medium heat.
  3. Add the leeks and cook until softened.
  4. Add garlic, ginger, cinnamon, cumin, coriander, turmeric and cayenne pepper; sauté for 1 minute.
  5. Add brown sugar, sweet potatoes and carrots; season to taste with salt and pepper. Add tomatoes and vegetable broth and stir.
  6. Bring the soup to a simmer and cook until potatoes and carrots are tender, 10 to 12 minutes.
  7. Add cubed cod, yellow pepper, chickpeas and green and yellow beans and simmer until all are tender, 5 to 7 minutes.
  8. Add the kale to the pot, slowly stir to avoid breaking the cod and cook for 1 minute or until just wilted. Season with salt and pepper and serve topped with almond and date gremolata.

Grilled Red Snapper with Fresh Avocado, Tomato And Corn Salsa

Serves 4.

All you need:

  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • ½ tsp paprika
  • ¾ tsp salt
  • 4 red snapper fillets, thawed
  • 1 avocado, peeled, pitted and diced
  • 1 tomato, diced
  • ½ cup fresh or frozen sweet corn
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lime juice
  • dash of hot sauce or cayenne pepper
  • salt and pepper, to taste

All you do:

  1. Prepare grill for medium-high heat grilling.
  2. Combine cumin, cayenne, paprika and salt. Season fish with spice mixture and place flesh side down on a well-oiled grill. Grill 4 to 5 minutes per side or until fish flakes easily.
  3. Meanwhile in a bowl, combine avocado, tomato, corn, cilantro, red onion, lime juice and hot sauce; season with salt and pepper.
  4. Serve warm fish with chilled salsa on top.

Classic Salmon Burgers with Asian Slaw

Serves 4.

All you need:

    salmon burger with asian slaw

  • 1 small bag coleslaw blend
  • 1 green onion, sliced on the bias
  • ½ red pepper, julienned
  • 2 tbsp chopped fresh cilantro
  • 2 ½ tbsp rice wine vinegar
  • 2 ½ tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 ½ tbsp brown sugar
  • 1 tbsp grated fresh ginger root
  • 1½ tsp sesame seeds
  • 1 clove garlic, minced
  • 2 tbsp peanut or almond butter, optional
  • Butter or oil, as needed
  • 4 Chef Kim-inspired classic salmon burgers, available in the Hy-Vee meat case
  • 4 hamburger buns or ciabatta rolls

All you do:

  1. In bowl, combine coleslaw blend, green onion, red pepper and cilantro. In separate bowl, mix vinegar, vegetable oil, soy sauce, brown sugar, ginger root, sesame seeds, garlic and peanut butter. Do not combine until ready to serve. Refrigerate.
  2. Heat butter or oil in a large nonstick skillet over medium-high heat until very hot. Cook patties 6 to 8 minutes, turning once. Alternately, grill patties for 6 to 8 minutes, carefully turning once.
  3. To serve, combine cabbage mixture and dressing. Place each salmon patty on a bun or ciabatta roll and top with Asian slaw.

Creamy Responsible Choice Shrimp Sauté with Bacon & Peas

Shrimp Saute RecipeServes 4.

All you need:

  • 1 pound uncooked farfalle pasta
  • 1 tbsp olive oil
  • 4 strips bacon, finely chopped
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 pound raw, peeled, deveined (51 to 60 ct) Responsible Choice shrimp
  • ½ cup white wine
  • 3/4 cup heavy cream
  • Salt and pepper, to taste
  • ½ cup Parmesan cheese, divided
  • ½ cup frozen peas, thawed

All you do:

  1. Bring a pot of salted water to a rolling boil; add pasta and boil until cooked, 5 to 6 minutes. Drain pasta and set aside.
  2. In a large sauté pan, heat oil and fry bacon until crisp-tender. Add the garlic and shallot; sauté until fragrant. Add shrimp and sauté for 1 minute.
  3. Add white wine and reduce by half. Stir in heavy cream, salt, pepper and ¼ cup Parmesan cheese. Simmer for 3 to 5 minutes, until thickened.
  4. Add cooked pasta and peas to the pan and toss until sauce coats all ingredients. Season pasta to taste with salt and pepper and top with remaining ¼ cup Parmesan cheese. Serve immediately.

Grilled Red Snapper with Citrus Herb Salad

Serves 4.

All you need:Red Snapper Citrus Herb Salad
Salad

  • 4 small radishes, thinly sliced
  • ½ small fennel bulb, halved cored and shaved paper thin, plus 2 tbsp fennel fronds
  • ¼ small red bell pepper, finely diced
  • ½ jalapeno, seeded and thinly sliced
  • 2 tbsp chopped cilantro
  • 1 tbsp thinly sliced green onions
  • 2 tbsp chopped mint
  • 1 avocado, peeled, pitted and diced
  • 1 large ripe grapefruit
  • 1 large ripe tangerine
  • 2 tbsp olive oil
  • Squeeze of fresh lemon juice
  • Salt and pepper, to taste
  • 4 cups spring greens

Fish

  • 4 (4 to 6 oz each) skin-on red snapper fillets
  • Olive oil, for brushing
  • Salt and freshly ground black pepper, to taste
  • Squeeze of fresh lemon juice

All you do:
Salad:

  1. In a large bowl, toss radishes, fennel bulb and fronds, bell pepper, jalapeno, cilantro, green onions and mint; fold in avocado.
  2. Using a sharp knife, peel the grapefruit and tangerine, removing all of the bitter white pith. Working over a separate bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl to release all the juice. Add the citrus sections to the radish salad and reserve the juice in the bowl.
  3. To make the dressing, add olive oil and lemon juice to the bowl with the citrus juice and season with salt and pepper. Toss the spring greens with a couple tablespoons of dressing and place the remainder of the dressing on the radish salad. Set aside.

Fish:

  1. Preheat grill to medium-high heat. Brush the grill grates and flesh of fish with olive oil; season with salt and pepper.
  2. Place fish flesh side down on grill and cook for 2 minutes; turn 45 degrees to create hatch grill marks and cook for 2 minutes more. Flip fish and finish grilling until just white throughout or internal temperature reaches 145 degrees. Remove fish from grill and squeeze with lemon.

To serve, divide spring greens among four separate plates and top with a piece of grilled fish. Top each piece of fish with radish citrus salad and serve immediately.