Hy-Vee’s Annual Seafood Sale

It’s time for Hy-Vee’s annual crab and seafood sale, a tradition we’ve had for nine years. It’s the absolute best time of the year to pick up some of Alaska’s most prized and sustainable resources. All Wild Alaska crab sold by Hy-Vee is labeled with our Responsible Choice logo because Alaska crab fisheries are some of the best-managed wild fisheries in the world.

 

 

 

 

 

 

 

 

 

 

The tradition in Alaska and the Pacific Northwest is to always serve Wild Caught Alaska Seafood during the Holidays to honor the fishermen and women that risk their lives bringing the bounty of the sea to our tables.

Check out Hy-VeeDeals.com for details about this year’s featured items, which you’ll find in stores on through Hy-Vee Aisles Online grocery shopping service. This year may be different than the past, but we can still find reasons to celebrate. Happy Holidays!

Virtual Dinner Party Menu: Butternut Squash With Shrimp

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the U.S. Dietary Guidelines for Americans.

From Dish On Fish:

Greetings, Seafoodies!

This year we’ve gone virtual in many ways. Business meetings. School. Doctor visits. And we’re totally on board with this year’s virtual twist on the dinner party—sharing recipes with friends and then comparing tasting notes while catching up over a glass of wine! Entertaining sure is different this year, but social distancing doesn’t mean we need to stop sharing food and friendship, right?

This new recipe—Cheesy Butternut Squash Rice Bowl with Shrimp—is our recommendation for your next Virtual Dinner Party! It’s also seriously fun to put together. We are already huge fans of bowls—you could say we are bowled over by them—because they’re an easy way to pack nutrition into a satisfying, balanced meal. This bowl is especially satisfying (and Zoom-genic!) with succulent sautéed shrimp topping a hearty, no-stir butternut squash risotto that’s infused with garlic and herbs.

This recipe features heart-healthy, protein-rich shrimp, which has about 18 grams of protein in a 3-ounce serving and provides 50% of your daily selenium needs. Swapping brown for white rice ups the nutritional profile of this dish.

Ingredient alert: This recipe makes liberal use of grated parmesan. Do not skip! The salty parmesan nicely balances the sweetness of the squash and shrimp.

Here are a few more suggestions that will make your Virtual Dinner Party fun and successful. The week prior, ask someone to choose a wine that can be enjoyed with dinner. The day of, remind the group to have their ingredients prepped and ready to go so everyone is ready to cook. Add a fun element, like getting dressed for dinner or voting on the most unique tablescape! This bowl is so amazing, we’re sure you and your friends will want to make it again and again! We’d love to hear how your Virtual Dinner Party goes!

Cheesy Butternut Squash Rice Bowl

Recipe courtesy of Carrie Walder, MS, RD, Walder Wellness

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2

Ingredients

  • 2 tablespoons olive oil (plus 1 teaspoon for shrimp)
  • 2 cloves garlic, minced
  • 3 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 1 teaspoon rosemary
  • 1 teaspoon dried thyme
  • 1/2 cup uncooked brown rice
  • 1 cup vegetable broth
  • 20 medium-size shrimp (approximately 8 ounces)
  • 1 cup parmesan cheese, freshly grated
  • Salt and pepper, to taste

Instructions

  1. Heat a large saucepan or pot over medium heat. Add olive oil and minced garlic. Sauté for 1 to 2 minutes until garlic starts to brown and become fragrant.
  2. Add cubed butternut squash, rosemary, thyme, salt and pepper to the saucepan. Cook for 3 to 5 minutes, stirring frequently.
  3. Add brown rice and vegetable broth to the saucepan. Stir, bring to a boil, then cover and reduce heat. Allow to simmer for about 25 minutes, or until the liquid has absorbed.
  4. Meanwhile, pat shrimp dry with a paper towel and toss in 1 teaspoon of olive oil. Heat a pan to medium-high and cook shrimp 1 to 2 minutes on each side. To ensure adequate space between each shrimp, you may have to do this in batches. Set cooked shrimp aside in a clean bowl.
  5. Once the butternut squash-rice mixture has absorbed all of the liquid, stir in the freshly grated parmesan. Adjust seasonings to taste.
  6. Serve butternut squash rice into bowls and top with sautéed shrimp. Enjoy hot!

Oyster Stuffing For Your Thanksgiving Spread

Oyster Stuffing

White bowl filled with bread cubes, chopped cooked bacon, sliced celery, and oysters

New Englanders are on to something special. Adding oysters to Thanksgiving stuffing gives it an extra depth of flavor. It’s not strong or overpowering, just a nice background note.

Ingredients

Quantity Ingredient
1 lbs. Hy-Vee bacon, cut into 1/2-inch pieces
2 medium onions, finely chopped
1 ½ c. chopped celery
1 tbsp. finely chopped fresh sage or 2 tsp dried sage, crumbled
½ tsp. Hy-Vee salt
¼ tsp. Hy-Vee black pepper
2 (12 oz each) bags Pepperidge Farm stuffing
½ c. Hy-Vee unsalted butter, melted
2 (8 oz each) cans Chicken of the Sea oysters, drained
3 Hy-Vee large eggs, lightly beaten
1 ½ c. Hy-Vee chicken broth, plus additional if needed

Directions

  1. Preheat oven to 325 degrees. Butter a 3- to 3-1/2-quart shallow baking dish.
  2. In a large skillet, cook bacon pieces over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet.
  3. Add onions, celery, sage, salt and pepper in drippings in skillet over medium heat, stirring occasionally, until vegetables soften, 8 to 10 minutes. Transfer vegetables to a large bowl. Stir in stuffing, cooked bacon pieces, butter, oysters and eggs.
  4. Add chicken broth to stuffing mixture. Add additional broth, as necessary, if stuffing seems dry. Transfer to prepared dish.
  5. Bake stuffing, covered, 30 minutes. Uncover and continue to bake until browned, about 30 minutes more.

J.P.’s Barstool Cocktail Oysters

On any given day, J.P.’s Shellfish offer a wide variety of the finest Atlantic fresh oysters available. Each day, they direct source no less than 15 different bed specific oysters from the nutrient rich waters of the North Atlantic.

Hy-Vee is featuring Barstool Cocktail Oysters, nicely cupped cocktail size (2.5” – 3”) oysters from the pristine waters of Rustico Bay, part of Prince Edward Islands’s legendary string of north coast oyster bays. Rustico is a tiny, picturesque lobstering town located along the north shore of Prince Edward Island. Its shells tend to be light in color with a crisp clean flavor that gives a brininess up front and a sweet finish.

There are a virtually infinite number of factors that affect the characteristics of an oyster.  These include, but are not limited to, such criteria as salinity, method of culture, seasonality, shell strength, meat fullness, size, etc.  Check out J.P.’s comprehensive SHELLFISH ASSESSMENT CHART for a more detailed qualitative and comparative analysis of each variety.

J.P.’s is very particular about which varieties of oysters they source. Their product is high-quality and a tremendous value. Hy-Vee is confident that you will appreciate these differences in availability, quality, shelf life, and the environmentally conscientious fashion in which J.P.’s oysters are grown and harvested. Plus, Hy-Vee’s onsite USDC Lot Inspector checks all incoming seafood to ensure freshness and quality before it goes home to your table.

Learn more at your Hy-Vee seafood counter today!

Wild Alaska Cod

One of the most popular North Pacific ground fish, Alaska Cod is the highest-quality cod available. Harvested throughout the Gulf of Alaska, Bering Sea and Aleutian Islands, Alaska Cod is available fresh in the fall and winter, and frozen year-round.

Alaska has pioneered the standard for sustainable, eco-friendly fisheries. Alaska’s cod fisheries are Green rated by the Monterey Bay Aquarium Seafood Watch program, indicating that Alaska cod is a “Best Choice” for consumers to purchase because it’s from fisheries that are well managed and caught using methods that cause little harm to habitats and other wildlife. By proactively ensuring a healthy, wild and sustainable harvest, Alaska is protecting its superior seafood for future generations.

With a slightly sweet flavor and a moist, firm texture, Alaska Cod adapts easily to most cooking methods. It can be roasted, poached, steamed, sautéed or deep-fried for fish and chips. Alaska Cod is also perfectly complemented by a wide array of sauces, herbs, spices and coatings. It’s available in fillets and in portions. Alaska Cod can star on its own in the center of the plate, but it’s also excellent as an ingredient in salads, appetizers and chowders.

Visit your Hy-Vee seafood counter today and ask about wild Alaska Cod!

Seared Scallops with Angel Hair Pasta

The combination of garlic, wine, butter and prosciutto forms an incredible savory sauce that complements seared scallops perfectly.
Bowl of angel hair pasta topped with seared scallops, chopped prosciutto, grape tomatoes, mushrooms, garlic and spinach and garnished with fresh basil leaves

Servings, 10min Prep, 30min Total
 
Ingredients
Quantity Ingredient
10 oz. Hy-Vee angel hair pasta
1 tbsp. Hy-Vee Select olive oil
18 medium sea scallops, trimmed, about 8-oz.
 c. prosciutto, chopped
1 ½ c. grape tomatoes, sliced
8 oz. sliced mushrooms
1 tsp. fresh garlic, minced
½ c. dry white wine
¼ tsp. kosher salt
¼ tsp. Hy-Vee black pepper
¼ c. Hy-Vee unsalted butter
½ lbs. baby spinach
Fresh basil leaves, for garnish

Directions

  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, in a large skillet heat olive oil over medium-high heat. Add scallops and cook for 3 to 4 minutes per side or until golden brown; transfer to a platter and set aside.

    Expert Tip

    It’s important to trim each scallop to reduce chewiness. To trim each scallop, pinch off the small rectangular tag of tissue on the side using your thumb and first finger.

    Hy-Vee Test Kitchen

  3. In same skillet, cook prosciutto for 2 minutes over medium heat. Add tomatoes, mushrooms and garlic; cook for 2 minutes, stirring occasionally.
  4. Add wine and simmer for 3 to 4 minutes or until liquid is reduced by half. Season with salt and pepper.
    5. Add butter and spinach. Cook until spinach is wilted, stirring often. Add scallops and pasta, tossing to thoroughly combine. If desired, garnish each serving with basil.

 

Party Like A Pescatarian With These Appetizers & Finger Foods

From Dish On Fish:

Let’s party like a pescatarian this month in celebration of the inaugural National Pescatarian Month! Seafood is the perfect snack and party food with options from simple to gourmet. We have seafood appetizer and finger food recipes for every budget and flavor profile.

The pescatarian lifestyle is fresh and very do-able because there are so many varieties of seafood readily available at the grocery store and from the fish monger. We think a great way to spread the word about the pescatarian lifestyle is with some show-stopping seafood treats made special at home this month.

We are sharing seafood dips, Air Fryer specialties and handhelds. Let’s pull out the stops and celebrate with deviled eggs elevated with smoked salmon, homemade crab empanadas using store-bought puff pastry and oysters treated with a dollop of a cheesy-honey and then char-grilled, plus more.

After biting into one of these morsels, everyone will understand why we say “Go Pescatarian!” Thanks for joining in the party during National Pescatarian Month!

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs are small, savory bites—packed with protein and bursting with flavor. The deviled egg has always been good, but with smoked salmon it is amazing! Thanks to easy swap-outs like Greek yogurt in place of mayonnaise, these elegant little eggs are light fare.

December Meal Plan: The Feast of the Seven Fishes
Image Credit: Kelli Boyd Photography
Get the recipe here.

 Crab Empanadas with Mango Salsa

These crab empanadas look like they take all day—but with store-bought puff pastry they come together really fast. The empanadas are impressive little appetizers but can also be served as a light lunch or a snack. Now, let’s start cooking!

Crab Empanadas Mango Salsa
Get the recipe here

Shrimp Scampi Skewers 

These shrimp kebabs are packed with good-for-you flavor, marrying lemon zest, the heat of red pepper flakes and scrumptious shrimp together into one fun, fabulous dish. Grilled shrimp comes together quickly, making it a favorite way to cook America’s favorite seafood.

Shrimp Scampi Skewers Recipe
Get the recipe here

Smoked Salmon Dip

A food processor makes whipping up this Smoked Salmon Dip super easy. Keep the ingredients on hand for an easy and nutritious last-minute appetizer.

 

 

 

 

 

 

 

 

Get the recipe here.

 

 

Baked Spinach and Artichoke Shrimp Dip

Not only is this dish full of flavor, it’s easy to prep ahead of time. Score a bag of shrimp at the store and make it, bake it and take it to every celebration! Whether you are headed to a dinner party or a tailgate, everyone will be asking for “your” shrimp dip recipe.

 

 

 

 

 

 

 

Get the recipe here.

Together We Make A Difference

This October it’s Fair Trade Month and National Seafood Month, so we at Fair Trade USA are celebrating the impact each shopper makes by purchasing Fair Trade Certified goods like tuna, scallops, salmon and shrimp at Hy-Vee stores.

We at Fair Trade USA are a part of a global movement based on the simple idea that the products bought and sold every day are connected to the livelihoods of others. When you see a product with the Fair Trade Certified seal, you can be sure it was made according to rigorous social, environmental, and economic standards. Choosing to purchase Fair Trade Certified goods is choosing to support responsible companies, empower farmers, workers, and fishermen, and protect the environment. In other words, it’s a world-changing way of doing business.

In 2014, Fair Trade USA launched it’s Seafood program and since then we’ve seen sustainability in global seafood production expand to include not only environmental protections but social and economic ones as well. The first year of the program saw partners deliver a total of $5,000 in funds back to their first beneficiary fishers. By 2018, Fair Trade USA partners had imported nearly 9 million pounds of Fair Trade Certified seafood, delivering a total of nearly $500,000 back to fishing communities around the world.

In these difficult times, we see fishers as the essential workers that they are. These unsung heroes have taken a major demand and price hit during the pandemic. Still, they’re showing great determination and perseverance to keep supplying us with a sustainable source of nutrition. Raising their standards through the purchase of #FairTradeCertified goods means they can continue to support themselves and their families during these trying times.

That’s why this year we’re going the extra mile to encourage shoppers to sign a pledge to seek the seal and share why fair trade matters to them on social media with #ShareYourFair. Pledge here https://p2a.co/ShareYourFair

Individually we make a choice. Together we make a difference. Happy Fair Trade and National Seafood Month!

 

Yellow fin tuna are caught off the Maldives, Indian ocean, Nov, 2016.

October Is Fair Trade Month

October is Fair Trade Month, as well as National Seafood Month! You can celebrate both by looking for Fair Trade CertifiedTM tuna, shrimp, scallops, and salmon at Hy-Vee stores. Join us in making a difference by choosing Fair Trade Certified seafood products.

What is fair trade?

Fair trade is a global movement made up of a diverse network of producers, companies, consumers, advocates, and organizations putting people and planet first.

We at Fair Trade USA® believe that everyone wants to do what’s right – for their families, fellow global citizens, and the planet. That’s why we’re committed to making the right choices the most obvious ones. Based on the simple idea that the products bought and sold every day are connected to the livelihoods of others, fair trade is a way to make a conscious choice for a better world. A choice for Fair Trade Certified™ goods is a choice to support responsible companies, empower farmers, workers, and fishermen, and protect the environment. In other words, it’s a world-changing way of doing business.

What does fair trade certification mean?

When you see a product with the Fair Trade Certified seal, you can be sure it was made according to rigorous social, environmental, and economic standards. We work closely on the ground with producers and certify transactions between companies and their suppliers to ensure that the people making Fair Trade Certified goods work in safe conditions, protect the environment, build sustainable livelihoods, and earn additional money to empower and uplift their communities.

 

Hy-Vee Features First Fair Trade Aquaculture Shrimp

Hy-Vee is celebrating Fair Trade Month in October by featuring the first shrimp aquaculture in the world to be Fair Trade-certified.

Ultra Natural shrimp a healthy, flavorful product now exclusively available at Hy-Vee. It’s all-natural, free of any additives and vacuum-sealed onsite to preserve freshness. There is 100% DNA traceability including the hatchery, nursery ponds, grow out ponds, feed, harvest dates, processing plant, cold storage and retail outlets.

Check out these flavorful, Responsible Choice and Fair Trade varieties in your Hy-Vee Seafood case:

 

 

 

 

 

 

 

 

 

To achieve Fair Trade certification, Ultra Natural Shrimp had to prove and continue to adhere to the practices mentioned above.

Like Hy-Vee, Ultra Natural Shrimp is committed to its employees and its communities.  Ultra Natural organized ADI, an employee association providing employees with a number of key social and financial benefits through profit sharing.

Fundesur, created in 2014, manages funds set aside by the shrimp industry, spearheading programs designed to improve the lives of  Honduran families. Learn more about Fundesur in the video below: