Recipe Spotlight: Responsible Choice Copper River “Greek” Salmon

This recipe features all the wonderful flavors of a gyro—but leaves out the bread. Feel free to serve pita bread on the side if you prefer. It’s simple, refreshing and filling.


Responsible Choice Copper River “Greek” Salmon

Serves 4

SalmonAll you need:

  • 1 cup plain low-fat Greek yogurt
  • 1 tbsp dill weed
  • 1 clove garlic, minced
  • 1 tsp celery salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 pound Responsible Choice Copper River salmon
  • 1/2 cup pitted, halved Kalamata olives
  • 1/2 cup halved grape tomatoes
  • 1/2 cup crumbled feta cheese

All you do:

  1. Prepare the yogurt sauce by placing Greek yogurt, dill weed, garlic, celery salt and black pepper in a medium bowl; stir until all combined. Set aside.
  2. In a medium skillet over medium-high heat, add the olive oil and salmon, skin side up. Cook for about 4 minutes. Turn the fish over and cook another 3 to 5 minutes until the salmon is opaque and flaky. Transfer salmon to plate and top with yogurt sauce, olives, tomatoes and feta cheese.

Recipe Spotlight: Seared Responsible Choice Belize Shrimp with Chilled Mediterranean Quinoa & Baby Arugula Salad

Happy New Year! This light and refreshing recipe features Responsible Choice Belize shrimp, while offering additional flavors through the use of Mediterranean quinoa and arugula. Don’t let the ingredient list intimidate you; you likely have everything on hand. Enjoy this filling dish on a cold day while celebrating the year that lies ahead.


Seared Responsible Choice Belize Shrimp with Chilled Mediterranean Quinoa & Baby Arugula Salad

Serves 4

All you need:

Chilled Quinoa Salad

  • 1 cup low-sodium chicken stock
  • 1/2 cup quinoa grain, rinsed
  • 2 tbsp garlic-infused olive oil
  • Juice and zest of 1 lemon
  • 1/4 cup julienne-cut red onion
  • 3 tbsp chopped fresh Italian parsley
  • 2 tbsp chopped fresh mint
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup small-diced English cucumber
  • Sea salt and black pepper, to taste

Baby Arugula Salad Garnish

  • 2 1/2 cups baby arugula
  • 2 tbsp crumbled low-fat feta
  • 3 tbsp quartered pitted Kalamata olives
  • squeeze of fresh lemon
  • 1 tsp olive oil

Seared Belize Shrimp

  • 1 pound (16-20 count) raw, peeled, tail-on Belize shrimp
  • Salt-free garlic & herb seasoning, to taste
  • 1 tbsp garlic-infused olive oil

All you do:

Chilled Quinoa Salad

  1. In a small saucepot, bring the 1 cup chicken stock to a boil; add the quinoa and cook over medium-high heat for 12 minutes or until all the broth is absorbed. Remove from the heat, cover and let sit for 5 minutes. Fluff quinoa with a fork and place in the refrigerator.
  2. Once the quinoa is chilled, add 2 tablespoons garlic oil, lemon juice, zest, red onions, parsley, mint, tomatoes and cucumber; toss to combine. Season to taste with salt and black pepper. Cover and refrigerate for at least 1 hour to allow flavors to combine. Makes 4 (1/2 cup each) servings.

Baby Arugula Salad Garnish

  1. In a bowl, combine arugula, feta, Kalamata olives, squeeze of lemon juice and 1 tablespoon olive oil.

Seared Belize Shrimp

  1. Season the shrimp with seasoning on both sides. Heat a large sauté pan or grill over medium-high heat; add the olive oil. Place the shrimp in the pan or on the grill and sear for 2 to 3 minutes.
  2. Carefully turn shrimp and continue to cook for 2-3 minutes more or until shrimp is fully cooked.
  3. To serve, place the chilled quinoa salad on each of 4 plates; top each salad with 4 shrimp.
  4. Place the baby arugula salad on top of the shrimp; serve immediately.

Recipe Spotlight: Responsible Choice Oysters Rockefeller with Goat Cheese and Kale

The inspiration for this Responsible Choice oyster dish is the wonderful, fun-filled holiday season. This recipe provides a twist on a classic, adding some health benefits with the addition of kale.

I enjoy serving appetizers with a sparkling wine. Enjoy these oysters with a glass of sparkling wine such as Gruet Brut from New Mexico. This wine offers a budget-friendly price and is great for any occasion. Cheers!


Oysters Rockefeller with Goat Cheese and Kale

oystersrocnyeServes 6 (2 oysters each)

All you need:

  • Rock salt
  • 12 fresh Responsible Choice Oysters, on the half shell
  • 2 tbsp Hy-Vee unsalted butter
  • 2 tbsp Hy-Vee extra virgin olive oil
  • 4 cups chopped kale
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 (4 oz) package Hy-Vee Herbs & Garlic goat cheese
  • 2 tbsp Hy-Vee panko bread crumbs, divided
  • Lemon wedges, for serving
  • Tabasco sauce, optional

All you do:

  1. Preheat oven to 450 degrees.
  2. Sprinkle a baking pan with rock salt, enough to cover the bottom evenly.
  3. Arrange oysters in the salt to steady them; set aside.
  4. In a sauté pan, heat the butter and olive oil until shimmering.
  5. Add the kale and sauté for about 2 to 3 minutes. Add the garlic and cook for another 30 seconds. Season with salt. Remove from heat and cool.
  6. Once cooled, mix in the goat cheese.
  7. Top each oyster with 1 teaspoon filling, then sprinkle 1/2 teaspoon panko bread crumbs over kale mixture.
  8. Bake for 10 minutes.
  9. Serve with lemon wedges and Tabasco, if desired.

Responsible Choice Oysters Will Please Your Holiday Guests

Hy-Vee customers who love oysters can feel confident that they are making a Responsible Choice when buying wild oysters from the fisheries of U.S. Gulf of Mexico states. The Gulf of Mexico is a well-managed area, and because oysters are often eaten raw, the beds are constantly monitored to make sure their oysters are safe to harvest and consume. All Hy-Vee’s shucked oysters are considered a Responsible Choice, so rest assured that you are purchasing a fresh product that was harvested in a manner that is also safe for the ecosystem.

Hy-Vee’s fresh shucked oysters vary in size and weight depending on season and harvest area. Our shucked oysters are sorted into three categories: standard, select and count. Our standard oysters are normal-sized oysters perfect for stews and stuffing. Select oysters are larger than normal and are great for stews and frying. Count oysters are the very largest of the harvest and are ideal for large fried oysters.

Each shipment of shucked oysters is inspected by our onsite U.S. Department of Commerce (USDC) inspector at our warehouse in Ankeny, guaranteeing the highest quality and freshness throughout Hy-Vee’s eight-state region.

If you’re entertaining guests and serving oysters, consider offering beers that complement the oysters’ flavor. Brain Hoppe, a certified cicerone at our Hy-Vee South store in Iowa City, says stouts — Old-World Guinness may be a good one — have a rich caramel quality that accentuates the creamy aspect of seafood, making them the perfect match.

Merry Christmas, Happy New Year and have fun entertaining!

Recipe Spotlight: Responsible Choice Alaska Crab Provencal

When celebrating winter holidays like Christmas and New Year’s Eve, Responsible Choice Alaska crab legs are the perfect addition to your parties. Enjoy this delicious recipe with family or friends and they’ll be sure to thank the chef. Merry Christmas and Happy Holidays!


Responsible Choice Alaska Crab Provencal

Serves 4

All you need:

  • 1/2 cup unsalted butter
  • 4 cloves garlic, slivered
  • 1 tbsp minced shallot
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh marjoram
  • 1 tbsp chopped additional herbs such as lemon thyme, parsley, rosemary or lavender
  • 1 (750ml) bottle Brut champagne
  • 1/4 tsp sea salt
  • 3 to 4 pounds Responsible Choice Alaska crab legs, thawed or frozen
  • 1 small loaf warmed crusty French bread, sliced

All you do:

  1. Melt butter in small saucepan over medium-low heat. Stir in garlic and shallot; cook 3 to 4 minutes, until garlic is soft. Stir in thyme, marjoram and additional herbs; cook 2 minutes. Open champagne; pour 1/2 cup champagne into butter; stopper champagne. Bring sauce mixture to simmer; cook an additional 3 to 5 minutes, until sauce is reduced slightly. Add 1/4 teaspoon sea salt, or to taste. Keep sauce warm.
  2. If frozen, rinse Alaska crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil crab in large pot, 8 to 10 minutes for frozen crab or 3 to 4 minutes for fresh/thawed crab, until heated through.
  3. Serve crab with dipping sauce, warm bread and chilled champagne.

Recipe Spotlight: Alaska Crab & Andouille Chicken Sausage Stuffing

Maybe your idea of a traditional Thanksgiving dinner doesn’t include seafood, but maybe it should! This delicious stuffing features crab and is a good option for any holiday spread as it is fun and different for friends and family to dig in and enjoy. I recommend serving this right alongside your turkey dinner.


Alaska Crab & Andouille Chicken Sausage Stuffing

Serves 10 to 12

All you need:

  • 1 (16 oz) package Hy-Vee bakery fresh corn bread
  • 1 tbsp olive oil
  • 3 strips bacon, cut in small dice
  • 3 cloves garlic, minced
  • 1/2 cup small-dice celery
  • 1/4 cup small-dice carrot
  • 1 onion, cut in small dice
  • 1 red bell pepper, cut in small dice
  • 1 (12 oz) package andouille chicken sausage, cut in small dice
  • 1 lb Alaska snow crab meat, thawed
  • 2 eggs, beaten
  • 1 cup clam juice
  • 1 cup chicken stock
  • 1 1/2 tbsp Old Bay seasoning
  • Salt and black pepper, to taste

All you do:

  1. Crumble corn bread into a large metal bowl; set aside.
  2. Preheat the oven to 350 degrees. Grease a 13-by-9-inch glass dish.
  3. In a large sauté pan, over medium-high heat, add olive oil and bacon. Cook bacon until fat is rendered. Add garlic, celery, carrot, onion and red pepper; sauté until tender. Add sausage and continue to cook for 5 minutes.
  4. Pour sautéed ingredients into the crumbled corn bread and add crab meat.
  5. In a bowl, whisk together eggs, clam juice, chicken broth, Old Bay seasoning, salt and black pepper.
  6. Pour the egg mixture over the corn bread mixture and mix gently to combine. Pour into greased dish and bake for 30 minutes.

Recipe Spotlight: Bloody Marys with Responsible Choice Shrimp

Shrimp are a popular item among Hy-Vee customers, but many of them haven’t thought to use shrimp in a delicious beverage. It’s the season of football and fall, and this recipe is the perfect addition to your tailgating parties. Impress the visitors to your tailgate and be sure to let them know you used Responsible Choice 100% Natural Farm Raised Belize EZ-Peel Shrimp.


Bloody Mary Mix featuring Responsible Choice 100% Natural EZ-Peel Shrimp

Bloody MaryAll you need:

  • 1 (46 oz) can Hy-Vee vegetable juice
  • 2 oz olive juice
  • 4 oz Worcestershire sauce
  • 1 tbsp sriracha
  • 1 1/2 oz lemon juice
  • 3/4 tsp black pepper
  • 3 tbsp steak sauce
  • 1 1/2 tsp celery salt

All you do:

  1. Whisk all ingredients together in a large bowl. Add vodka if you would like to make an alcoholic beverage.

For the shrimp:

Fill a large pot with enough water to cover the shrimp completely. Bring to a boil on high heat, then add the shrimp. Let the shrimp cook for about 3 to 5 minutes until they turn pink. Take off heat and run shrimp under cold water. When cooled, peel the shrimp and skewer 5 or 6 of them on a kabob stick to enjoy with your Bloody Mary.

Note: The shrimp can also be served by itself with the non-alcoholic Bloody Mary mix for the dipping sauce.

Recipe Spotlight: Hy-Vee’s Alaskan Snow Crab adds Elegance, Protein to a Fall Favorite

Whether you’re looking for an upscale appetizer or comfort food to cheer on your favorite team this fall, Alaskan snow crab offers widespread appeal. One of our most popular shellfish, snow crab provides a delicate flavor to satisfy the experienced palate and the protein power to get you through the day.

Sourced from Trident Seafoods in Seattle, Washington, Alaskan snow crab is purchased in sections or clusters, each packed at the point of harvest in Alaska. The company upholds Hy-Vee’s deep regard for sustainability, and we are proud to market our snow crab with the Responsible Choice label.

Light, low-fat and protein-packed, snow crab can be prepared in a variety of ways. From cocktail claws and clusters to appetizers and surf-and-turf pairings, snow crab is a versatile protein. Here is one of my favorite snow crab options for fall:

Crab, Spinach and Artichoke Dip

Serves 10 to 12.

All you need:

  • 4 tbsp butter, divided
  • 1 tbsp minced garlic, or about 6 cloves
  • 1 (14 oz) can artichoke hearts
  • 1 (6 oz) bag fresh baby spinach
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup grated pepper jack cheese
  • 1/4 tsp cayenne pepper
  • 1 pound fresh crab meat, picked

All you do:

  1. Melt 2 tablespoons butter in a large skillet with the garlic and artichoke hearts over medium heat for 5 to 8 minutes until garlic and artichokes are fragrant.
  2. Add the spinach. Cook until the spinach wilts, about 3 to 4 minutes.
  3. Remove the spinach and artichoke mixture to separate bowl and set aside.
  4. In the same skillet add 2 tablespoons butter. Whisk in the flour to make a paste and cook on low heat for 1 minute.
  5. Add the milk until sauce starts to thicken.
  6. Add the cream cheese, feta, Parmesan, pepper jack and cayenne pepper. Stir until smooth.
  7. Add the crab meat.
  8. Chop the spinach and artichokes and add to the dip.
  9. Transfer to a slow cooker to stay warm. Serve with pita chips or crackers.

Recipe Spotlight: Claw into Lobster Mac-and-Cheese Three Ways

The ultimate comfort food, mac-and-cheese has made a comeback over the past decade, showing up everywhere from casual cafes to upscale restaurants.

To sort Hy-Vee’s mac-and-cheese out from the crowd, we’re offering some new twists that combine the down-home staple with the indulgence of Responsible Choice lobster and swanky gourmet cheeses.

If you’re worried about carbohydrate-rich foodstuffs, a healthier-choice recipe is included that uses whole grain pasta, nonfat milk and Greek yogurt, part-skim mozzarella cheese and some organic ingredients.


Five-Cheese Lobster Mac with Tomato Pancetta Jam

All you need:

  • 1 pound elbow macaroni noodles
  • 1/2 cup butter
  • 1 leek (white part only), chopped
  • 1/4 cup flour
  • 2 tsp ground mustard
  • 1/2 tsp garlic powder
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 4 oz chevre cheese (goat cheese)
  • 4 oz Grand Reserve white cheddar
  • 4 oz Tillamook sharp yellow cheddar
  • 4 oz St. Angel Brie cheese
  • 4 oz Bel Paese cheese
  • 1/2 to 3/4 pound cooked Responsible Choice lobster meat, chopped
  • Sea salt and black pepper, to taste

All you do:

  1. Cook pasta according to package directions. Preheat oven to 400 degrees.
  2. In a saucepan, melt butter; add leek and sweat, stirring frequently, not allowing it to brown, for 1 to 2 minutes.
  3. Whisk in the flour, ground mustard and garlic powder to create a thick paste. Whisk in milk and cream; bring to a simmer over medium-high heat, stirring constantly.
  4. Once it begins to bubble, immediately remove from heat and add in the goat cheese, cheddars, Brie and Bel Paese, stirring until all the cheese is melted and smooth. Gently fold in lobster meat; season to taste with salt and pepper.
  5. Spray a 9-by-13-inch pan with nonstick spray. Place cooked noodles in the pan; pour the cheese sauce over the pasta and stir until everything is evenly mixed. Bake in a 400-degree oven for about 10 minutes, until the cheese is bubbly and starting to brown. Serve mac and cheese with Tomato Pancetta Jam, recipe below.

The Tomato Pancetta Jam

All you need:

  • 3 tbsp butter
  • 2 large shallots, chopped
  • 2 cups cherry tomatoes
  • 1 3/4 cups white wine vinegar
  • 1 cup brown sugar
  • 1 cup white sugar
  • 3/4 cup water
  • Sea salt and black pepper, to taste
  • 4 oz diced pancetta, cooked and drained

All you do:

  1. In a saucepan, melt butter. Add shallots; sweat for 1 to 2 minutes. Add tomatoes, vinegar, sugars, water, salt and pepper.
  2. Allow to simmer for 25 to 30 minutes or until reduced and syrupy. Once finished, stir in pancetta and allow to cool.

Healthier Choice Lobster Mac-and-Cheese

  • 8 oz whole grain rotini pasta
  • 4 1/2 tbsp organic Kalona butter, divided
  • 2 small leeks, white part only, chopped
  • 1 garlic clove, minced
  • 1/3 cup flour
  • 1 cup Full Circle organic nonfat milk
  • 1/2 cup nonfat Greek yogurt
  • 8 oz Organic Valley part-skim mozzarella cheese, divided
  • 1/4 cup Organic Valley raw sharp cheddar cheese
  • 1/4 cup low-fat Greek yogurt
  • 1/2 tsp paprika
  • 1/3 pound cooked Responsible Choice lobster meat, chopped
  • Sea salt and black pepper, to taste
  • 2 tbsp whole wheat bread crumbs
  • 4 cups baby arugula
  • 1 cup halved cherry tomatoes
  • squeeze of fresh lemon
  • 1 tbsp olive oil

All you do:

  1. Preheat oven to 350 degrees. Grease a 3-quart baking dish with nonstick cooking spray and set aside. Cook rotini according to package and set aside.
  2. In a large saucepan, melt 1/2 tablespoon butter; add leeks and garlic and sweat for 2 to 3 minutes. Remove from the pan and set aside.
  3. In the same pan, melt remaining butter; add flour and cook for 2 minutes, stirring constantly. Slowly whisk in milk and 1/2 cup Greek yogurt until mixture is thick. Remove from heat and add 6 ounces mozzarella, sharp cheddar cheese and remaining 1/4 cup low-fat Greek yogurt; mix well.
  4. Add the leeks, pasta and paprika to the sauce and stir to combine. Gently fold in lobster meat; season to taste with salt and pepper. Pour mixture into prepared baking dish; sprinkle with bread crumbs and remaining 2 ounces mozzarella cheese. Bake for 10 to 12 minutes or until cheese is bubbly and bread crumbs have browned.
  5. In a separate bowl, combine baby arugula, tomatoes, lemon and olive oil; season with salt and pepper.
  6. To serve: Serve macaroni and cheese topped with the baby arugula salad.

Lobster Mac & Cheese Carbonara

All you need:

  • Unsalted butter, for the baking dish
  • 1 tbsp olive oil
  • 3 slices bacon, cut into small dice
  • 4 cloves garlic, finely chopped
  • 3 tbsp all-purpose flour
  • 5 cups whole milk, or more if needed, heated until hot
  • 4 large egg yolks, lightly whisked
  • 2 tsp finely chopped fresh thyme leaves
  • 1/2 tsp cayenne pepper
  • 2 cups (8 oz) grated Asiago cheese, plus 1/4 cup for top
  • 1 1/2 cups (6 oz) grated white cheddar, plus 1/4 cup for top
  • 1 1/2 cups (6 oz) grated yellow cheddar, plus 1/4 cup for top
  • 1 cup (4 oz) grated fontina cheese, plus 1/4 cup for top
  • 1/2 cup freshly grated Parmesan cheese, plus 1/4 cup for top
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound elbow macaroni, cooked just under al dente
  • 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
  • 1/2 to 3/4 pound cooked Responsible Choice lobster meat, chopped

All you do:

  1. Preheat the oven to 375 degrees. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set aside.
  2. Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic to the fat in the pan and cook until light golden brown, 1 minute.
  3. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the egg yolks until incorporated and let cook for 1 to 2 minutes.
  4. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses (but not the topping amounts) until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
  5. Put the cooked macaroni in a large bowl. Add the cheese sauce, reserved bacon and parsley. Gently fold in lobster meat and season to taste with salt and pepper. Transfer to the prepared baking dish. Combine an additional 1/4 cup each of Asiago, cheddars, fontina and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

Recipe Spotlight: For Lighter Summer Fare, Try Salads and Ceviches with Hy-Vee Responsible Choice Seafood

During the summer months, salads and ceviches are often the main dish. By including Hy-Vee’s Responsible Choice seafood with the lighter fare, you can be assured that you and your family are getting healthy proteins and Omega-3 fatty acids.

The recipes below include one for ceviche (pronounced “seh-VEE-chay”), a Latin American favorite made with raw fish and seafood marinated in citrus juice, primarily lime and lemon juices. Before you wrinkle your nose and purse your lips, keep this in mind: The acid in the citrus juice coagulates the proteins in the fish, effectively cooking the seafood.


Responsible Choice Tuna and Avocado Ceviche

All you need:

  • 3/4 pound Responsible Choice ahi tuna
  • 2 limes, juiced
  • 1/4 red pepper, cut in small dice
  • 1/2 small red onion, cut in small dice
  • Salt and black pepper, to taste
  • 1 tbsp sriracha hot chili sauce, or to taste
  • 1 avocado, cubed*
  • 1 to 2 tbsp minced fresh cilantro
  • Tortilla chips, for serving

All you do:

  1. Dice the tuna into small cubes and place into a glass bowl. Squeeze the limes over the tuna. Add the red pepper, onion, a small amount of salt and black pepper and sriracha. Cover and let marinate for about 1 hour in the refrigerator.
  2. Just before serving, add the avocado and cilantro, and adjust the salt and pepper if necessary. Serve with tortilla chips.
  3.  Chef’s tip: To serve, save the avocado shells and fill with the ceviche.

Grilled Responsible Choice Ahi Tuna Chopped Salad

All you need:

  • 1 pound Responsible Choice sesame crusted tuna, from the Hy-Vee seafood case
  • 2 (12 oz each) bags Dole chopped Asian blend salad
  • 1 small red pepper, diced small
  • 1 to 2 jalapeños, minced
  • 1 small bunch scallions, sliced thinly on a bias
  • 2 mangoes, cut in medium dice
  • 1 (12 oz) bottle Walden Farms sesame ginger vinaigrette

All you do:

  1. Using an outdoor grill or indoor grill pan, grill tuna 2 to 3 minutes per side, not cooked all the way through, as it is best served rare to medium-rare. Remove and keep warm.
  2. In a large bowl, add the chopped Asian Blend, diced red pepper, jalapeños, green onions and mango. Toss with the vinaigrette, just enough to coat the vegetables.
  3. Carefully break the tuna up and fold into the slaw. Serve as a side or as a main course.

Seafood Salad with Strawberry and Watermelon Vinaigrette

All you need

Dressing:

  • 1/4 to 1/2 pound watermelon (to equal 1 cup pureed)
  • 1/4 to 1/2 pound fresh strawberries (to equal 1 cup pureed)
  • 2 tbsp red or white wine or balsamic vinegar
  • 2 tbsp honey, more or less depending on the sweetness of the fruit
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro
  • 2 tbsp fresh mint
  • 1/4 to 1/2 cup olive oil
  • Salt and pepper, to taste

Salad:

  • About 16 ounces Hy-Vee Responsible Choice seafood (salmon, raw shrimp or crab)
  • Salt and pepper, to taste
  • 1 tbsp garlic powder
  • Grapeseed oil or a little olive oil and butter, for sautéing
  • About 8 cups mixed greens
  • 1/2 pound fresh strawberries, sliced
  • 1/2 pound fresh watermelon, rind removed, cubed or cut into small triangles
  • 1 English cucumber, seeded and sliced thinly
  • 1/2 small red onion, cut into slivers
  • About 1/2 cup crumbled feta cheese

All you do:

  1. To make the vinaigrette: In a blender or food processor, add the strawberries and watermelon. (You will need about 1/4 to 1/2 pound of each fruit to equal 2 cups puree.) Strain the mixture.
  2. To the same blender, add the vinegar, honey, lime juice, cilantro, mint and the 2 cups fruit puree. With the motor running, drizzle in the olive oil. Start with a little oil, and add more if needed. Taste to see if more honey is needed. Season with salt and pepper.
  3. For the seafood: Season with salt, pepper and garlic powder. Add oil to a hot pan; omit if using crab. If using salmon, cook for about 4 to 5 minutes on each side. For shrimp, cook just until they turn pink, about 3 to 4 minutes. If using crab meat, don’t cook; just add to the salad before serving.
  4. To serve: Place mixed greens on platter or plate. In a decorative fashion, arrange strawberries, watermelon, cucumber, red onion and seafood. Drizzle vinaigrette over the top; add the feta.

Courtesy of Chef Jess (makes about 2 1/2 cups)