Recipe Spotlight: Versatile and Protein-Packed, Hy-Vee Features Responsible Choice Yellowfin Tuna Steaks with an Asian Flair

If you’re looking for a heart-healthy alternative that has plenty of protein power, yellowfin tuna steaks are a great, low-fat option. Sourced from Soho Foods, LLC, the handline-caught and Monterey Bay Aquarium (MBA) Green-rated “Best Choice” tuna falls right in line with Hy-Vee’s Responsible Choice initiative when it comes to traceability and quality.

Highly versatile and filling enough to replace beef or pork for a weekly meal, here is one of my favorite yellowfin tuna options:

Seared Yellowfin Tuna Steaks with Asian Slaw

Serves 4

All you need

For the yellowfin tuna steaks:

  • 2 tbsp olive oil
  • 4 sesame-encrusted yellowfin tuna steaks

For the dressing:

  • 1/4 cup olive oil, divided
  • 3 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tbsp brown sugar
  • 5 tbsp soy sauce
  • 4 tbsp mirin or white wine
  • 1 tsp sesame oil
  • 1/4 cup rice wine vinegar
  • Salt and pepper, to taste

For the slaw:

  • 1 cup thinly sliced Napa cabbage
  • 1/2 cup thinly sliced red cabbage
  • 1 cup julienned carrots
  • 1/4 cup thinly sliced red onion
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced bok choy
  • 1/2 cup bean sprouts
  • 1/2 cup julienned snap peas
  • 1/2 cup julienned green onions

All you do

  1. Place a thick-bottomed frying pan on medium-high heat, until very hot. Add 2 tablespoons oil, and sear the tuna steaks for about 2 minutes per side (medium-rare), or until desired doneness is reached. Remove tuna from the pan and chill until ready to serve.
  2. In a small saucepan,n add 2 tablespoons olive oil, ginger and garlic; sauté until lightly brown. Add brown sugar, soy sauce and mirin. Simmer for 5 minutes and remove from heat. When cool, whisk in remaining 2 tablespoons olive oil, sesame oil and rice wine vinegar; set aside.
  3. In a large bowl, combine all vegetables; slowly add enough dressing to lightly coat the slaw; season to taste with salt and pepper.
  4. To serve, slice tuna steaks on the bias, and plate each with equal amounts of slaw.

Recipe Spotlight: Versatile Alaska Crab is Good in Light Summer-Time Fare & Hearty Fall Boils

During the transition from summer to fall, what to eat can be as confusing as what to wear. Jacket or short sleeve shirt? Hearty soup or lighter fare?

Here are two recipes using Hy-Vee’s Responsible Choice Alaska crab to get you through the in-between season. One is light and fresh; the other is a hearty boil that uses of end-of-harvest sweet corn, potatoes and onions.


Alaskan Crab Lettuce Wraps

Makes 8 lettuce wraps.

All you need:

Dressing:

  • 1 tbsp diced shallot
  • Juice of 1/2 lemon
  • Juice of 1/2 lime
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh cilantro, chopped
  • Sea salt and black pepper, to taste

Salad:

  • 1 pound cooked crab meat, diced
  • 1 avocado, pitted, peeled and diced
  • 1 mango, peeled and small diced
  • 2 stalks celery, small diced
  • 1/4 cup small diced red bell pepper
  • 2 green onions, chopped
  • 8 Bibb lettuce leaves from 1 head

All you do:

  1. Whisk shallot, lemon juice, lime juice, olive oil and cilantro together in a bowl. Season to taste with salt and pepper. Set aside.
  2. Combine crab meat, avocado, mango, celery, red bell pepper and green onions in another bowl.
  3. Pour just enough dressing over the salad ingredients to lightly coat. Toss gently.
  4. Place 2 tablespoons salad onto each lettuce leaf and roll in wraps. Serve immediately.

Louisiana Style Shrimp and Crab Boil

Serves 6 to 8.

All you need:

  • 4 gallons water
  • 2 heads garlic, unpeeled
  • 5 fresh bay leaves
  • 9 oz Zatarain’s dry crab boil
  • 2 tbsp Zatarain’s liquid shrimp and crab boil
  • 2 (12 oz each) bottles Baraboo Pale Ale
  • 2 large oranges, halved
  • 3 large lemons, halved
  • 1 1/2 pounds baby red potatoes, washed
  • 1 1/2 pounds baby Yukon gold potatoes, washed
  • 1 pound Andouille sausage, sliced on the bias every 2 inches
  • 15 (3-inch) sections fresh sweet corn
  • 2 large onions, sliced
  • 2 pounds crawfish, thawed
  • 1 pound Jonah crab claws, thawed
  • 1 pound Alaska king crab claws, thawed
  • 2 pounds Gulf shrimp, thawed
  • Sea salt and fresh cracked black pepper, to taste
  • Lemon wedges and cocktail sauce, for serving

All you do:

  1. Heat in a 10-gallon stockpot over high heat.
  2. Add garlic, bay leaves, dry crab boil, liquid crab boil, beer, oranges and lemons. Cover and bring to a boil.
  3. Add potatoes; cover and boil 10 minutes.
  4. Meanwhile, in a large skillet, cook sausage over medium heat about 5 minutes or until lightly browned. Add sausage, sweet corn and onions to stockpot; cover and boil for 5 minutes.
  5. Add crawfish, crab claws and shrimp; boil for 2 to 3 minutes or until shrimp are pink. Season to taste with salt and pepper.
  6. Transfer all ingredients to an oversize platter or large baking sheet and serve with lemon wedges and cocktail sauce, if desired.

Recipe Spotlight: Hy-Vee’s Responsible Choice Rainbow Trout Stars in Cajun Seasonings, Lemon Caper Sauce


One of my favorite Responsible Choice items in the Hy-Vee seafood case is Idaho rainbow trout from Clear Springs Foods – definitely the leaders in the industry for sustainable trout.

As part of our commitment to responsibly source all of our fresh and frozen Hy-Vee brand fish and seafood by the end of 2015, Clear Springs is the only rainbow trout supplier we’re featuring now.

Rainbow trout is low in fat, high in nutrients and is versatile, so it can be prepared many ways. Here are a couple of my favorites:


Cajun Rainbow Trout

All you need:

Cajun Seasoning

  • 2 tbsp Spanish paprika
  • 1 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp ground cumin
  • 1/2 tsp nutmeg
  • 2 tsp salt
  • 1 tsp black pepper

Trout:

  • 4 (6 oz each) Responsible Choice rainbow trout fillets (1/2-inch thick)
  • 2 tsp extra virgin olive oil
  • 1 tbsp Cajun seasoning
  • 2 tbsp chopped fresh parsley
  • 1 green onion, chopped
  • lemon wedges, as needed

All you do:

  1. For seasoning: mix all the ingredients together to create a spice rub, to be used in the preparation of the fish. The recipes makes enough seasoning for use a second time.
  2. Preheat the broiler.
  3. Pat fillets dry and lightly brush both sides with oil.
  4. Sprinkle both sides evenly with Cajun seasoning.
  5. Place skin-side-down on broiler rack.
  6. Broil 4 to 6 inches from heat for 4 to 5 minutes or until fish flakes easily when tested with a fork.
  7. Arrange on a platter; sprinkle with parsley and chopped green onion. Serve with lemon wedges.

Lemon Caper Rainbow Trout

All you need:

  • 2 (4 oz each) Responsible Choice rainbow trout fillets, skin removed
  • Salt and black pepper, to taste
  • 1/2 cup flour
  • 2 tbsp vegetable oil
  • 2 tbsp whole butter
  • 1 tbsp capers, drained and roughly chopped
  • 1 tbsp chopped shallots
  • 1 clove garlic, minced
  • 1 lemon

All you do:

  1. Heat a heavy pan over medium-high heat.
  2. Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess.
  3. When pan is hot, add oil. Place fish in pan; keep moving pan to prevent the fish from sticking. Cook until a crust forms on meat. Carefully turn fish over and finish cooking. Remove and keep warm.
  4. To make the sauce, remove the oil from the pan, add 2 tablespoons butter and sauté the capers, shallots and garlic. Remove pan from the heat, add lemon juice and stir. Season with salt and pepper. Pour sauce over fish and serve.

Recipe Highlight: Hy-Vee Responsible Choice Seafood for any Occasion

The following three recipes show how versatile Hy-Vee Responsible Choice seafood can be, whether you’re planning an intimate dinner party, snuggling up near a fire on a cool autumn night or planning a down-home party on the bayou.

Any of these dishes pair well with a dry white wine such as a buttery Chardonnay or Elk Grove Vineyards Pinot Noir Rose, 2013.


Herb-Panko Encrusted Baked Cod with Lemon Butter Sauce

Serves 4

All you need:

  • 4 (5 oz each) portions fresh or frozen cod fillets
  • 2 cups panko bread crumbs
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp salt
  • 2 tbsp minced fresh thyme
  • 1 tbsp minced fresh parsley
  • 1 1/2 tbsp Dijon mustard, divided
  • 1 lemon, juiced
  • 1 (4 oz) stick unsalted butter, melted

All you do:

For the fish:

  1. Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray.
  2. Pat dry the fish fillets with a paper towel and set aside.
  3. Mix the panko, lemon pepper seasoning, salt, thyme and parsley together in a rimmed dish.
  4. Spread one-fourth of the mustard on top of each fish fillet, then dip the top of fish into panko mixture, pressing lightly to help it stick. Transfer the fish to the baking sheet.
  5. Bake for about 15 to 20 minutes or until fish flakes easily with a fork.

For the sauce:

  1. While fish is baking, place the lemon juice in a small saucepan on medium heat.
  2. Melt the butter separately.
  3. Slowly drizzle the melted butter, a little at a time, into the lemon juice while whisking until slightly thick.
  4. Serve with the fish.

For a side dish, try whole grain brown rice and crispy kale.


Seafood in Spicy Broth

All you need:

  • 1/4 cup Hy-Vee olive oil
  • 5 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp dried crushed red pepper
  • 1 cup dry white wine, such as Secateurs Chenin Blanc 2012
  • 1 (28 oz) can diced tomatoes
  • 24 small littleneck clams (about 2 1/2 pounds total), scrubbed
  • 24 farmed mussels (about 1 1/2 pounds total), debearded
  • 20 Responsible Choice sea scallops, washed, dried and cut in half
  • 1/2 cup fresh torn basil leaves
  • French baguette from the Hy-Vee Bakery

All you do:

  1. Heat the oil in a heavy large pot over medium heat.
  2. Add the garlic, bay leaf and crushed red pepper, Sauté until the garlic is fragrant, for 1 minute.
  3. Add the wine and bring to a boil.
  4. Add the tomatoes and bring to a simmer. Simmer until the tomatoes begin to break down, about 5 minutes.
  5. Stir in the clams. Cover and cook for 5 minutes.
  6. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 more minutes.
  7. Using tongs, transfer the opened shellfish equally to 4 serving bowls. Discard any shellfish that do not open.
  8. Add the scallops and basil to the simmering broth. Simmer for about 2 minutes.
  9. Discard the bay leaf. Divide the scallops and broth among the bowls and serve with warm bread.

Molly’s Blackened Catfish Recipe

This is one of those recipes that requires a little bit of prep work and some patience, but the wait and the work are definitely worth it. This is another example of how versatile this fish can be. Try this at your next feast for family or friends.

All you need:

  • 2 tbsp sweet paprika
  • 2 1/2 tbsp salt
  • 1 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp cayenne pepper
  • 2 tsp lemon pepper
  • 1 tsp whole thyme leaves
  • 4 catfish fillets (total weight about 3 pounds)
  • 1/2 stick (2 oz) butter
  • 1/4 cup Hy-Vee olive oil

All you do:

  1. Mix paprika, salt, onion powder, garlic powder, cayenne pepper and lemon pepper together. This can be made ahead and stored in a lidded jar.
  2. Heat a black iron frying pan for at least 10 minutes over very high heat.
  3. Cut each of the fillets in half. Melt the butter and mix with the olive oil
  4. Place the spice mix on a plate.
  5. Dip the fish into the butter and oil and then dredge on both sides in the spice mix.
  6. Fry in a very hot pan just a few minutes on each side.

Source: Camp Cook

Recipe Spotlight: Two Zesty Ways to Add More Heart-Healthy Responsible Choice Wild Alaska Salmon to Your Diet

Hy-Vee Responsible Choice salmon is still coming in fresh from Alaska. Here are some recipes that add variety as you include heart-healthy, Omega 3 fatty acid-rich salmon into your diet.

With any of these dishes, I would stick to a dry white wine such as a buttery Chardonnay, or Elk Grove Vineyards Pinot Noir Rose 2013.


Coconut Poached Wild Alaska Salmon with Minted Peas and Basmati Rice

Serves 4

All you need:

For the marinade:

  • 2 tbsp red or white wine vinegar
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/4 tsp turmeric

For the salmon:

  • 4 (5 oz each) Responsible Choice skin-on salmon portions
  • 1 (14 oz) box Basmati boil-in-bag white rice (2 bags)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2-inch piece fresh ginger, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can coconut milk
  • 1 (12 oz) package steam-in-the-bag sugar snap peas
  • 2 tbsp chopped fresh mint
  • Salt and pepper, to taste

All you do:

  1. For the marinade: mix all ingredients in a small bowl. Rub over salmon pieces. Let sit for about 30 minutes at room temperature.
  2. Fill a stock pot with water. Bring to a boil. Add the rice and boil 8 to 10 minutes. When rice is done, remove to a serving dish and fluff with fork. Keep warm.
  3. In a high-sided sauté pan, melt the butter and olive oil together. Add ginger and garlic. Sauté for 1 minute. Add salmon skin-side-down. Crisp the skin a little bit, then flip over and add the coconut milk, just enough to come up halfway to the salmon. Simmer the salmon in the coconut milk until cooked through, 6 to 10 minutes.
  4. In the meantime, steam the snap peas in the microwave. Remove from package. Add mint and salt and pepper. Serve the salmon over the rice with the peas alongside.

Balsamic Glazed Wild Alaska Salmon

Serves 4

All you need:

  • 4 (5 oz each) Responsible Choice salmon portions
  • Salt and pepper, to taste
  • Hy-Vee extra-virgin olive oil
  • Hy-Vee balsamic glaze

What you do:

  1. Preheat oven to 350 degrees.
  2. Season salmon with a little salt and pepper. Place on a sheet pan. Drizzle with a little olive oil. Bake in oven for about 10 to 12 minutes.
  3. Glaze with balsamic. Serve with wild rice pilaf and fresh vegetables.

Recipe Spotlight: Feature Responsible Choice Seafood at Your End-of-the-Summer Blowout

Summer is slipping away and soon the kids will be back in school or leaving to return to their college dorms.

If you want to close out the season with a luau or other end-of-summer party, this is a good and quick recipe featuring Hy-Vee’s Responsible Choice seafood.

It starts with Belize shrimp, but you can also switch out the shrimp and marinate fresh mahi mahi as well.


Coconut Lime Belize Shrimp Skewers

All you need:

  • 1 tbsp minced fresh ginger
  • 1 tbsp minced garlic
  • 1 tbsp freshly grated lime zest
  • 2 tbsp fresh lime juice
  • 1 (14 oz) can coconut milk
  • 2 pounds Responsible Choice Belize shrimp (31- to 40-ct), peeled and deveined
  • 12 to 14 long wooden skewers
  • 1/4 tsp kosher salt
  • fresh lime wedges, for squeezing and garnish
  • 1/2 cup toasted, sweetened shredded coconut
  • 1/4 cup fresh cilantro leaves

All you do:

  1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, for 1 to 3 hours.
  2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450 to 550 degrees; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds). Push 5 shrimp onto each skewer; cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
  3. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, coconut and cilantro leaves. Serve with extra lime wedges on the side.

Recipe Spotlight: Hy-Vee Responsible Choice Shrimp Tacos with Corn Salsa

Sweet corn and summer are synonymous. It’s in such abundance this year that you’ve probably boiled it, microwaved it and grilled it.

If you and your family are looking for a way to enjoy the iconic taste of summer and Hy-Vee Responsible Choice seafood, this recipe gets you to your goal.

It is a simple and refreshing recipe that brings out the fresh taste of sweet corn, and some of summer’s other garden bounties. This would be a great recipe if you have any sweet corn left over from a grill-out the night before.

These tacos are not spicy, but the shrimp have some nice bold flavors to contrast with the simple fresh ingredients of the salsa.


Shrimp Tacos with Corn Salsa

Serves 4.

All you need:

Corn Salsa

  • 2 ears sweet corn
  • 1/2 cup diced red pepper
  • 1/2 cup thinly sliced green onion
  • 1/2 avocado, peeled, pitted, diced
  • 1 tbsp lime juice
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin

Shrimp Tacos

  • 1 pound raw Hy-Vee Responsible Choice shrimp (16- to 20-count)
  • 1 tbsp agave nectar
  • 1 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 8 flour taco shells

All you do:

  1. To cook the corn, place in boiling water for 5 to 7 minutes. Cool; cut the kernels from the cob. To prepare the salsa, place the corn, red pepper, green onion, avocado, lime juice, salt, black pepper and cumin in a medium bowl and mix until all incorporated. Set aside in refrigerator.
  2. To prepare the shrimp, thaw, peel and devein shrimp. In a large skillet add the shrimp, agave nectar, paprika, salt, chili powder and cumin; stir to evenly distribute seasonings. Cook shrimp for about 1 to 3 minutes on each side, until shrimp is opaque. Remove from heat.
  3. To prepare the taco, place 3 to 4 shrimp on each taco shell. Add about 1/4 cup corn salsa on top.

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)

Recipe Spotlight: Using Responsible Choice Alaska Seafood Will Make You Forget What You Think You Know About Salmon Burgers

Forget what you think you know about wild salmon burgers. That flat-tasting concoction Grandma mixed up with some crushed crackers and eggs, then fried to a hard crust in a pan of, gasp, lard is so old school.

Wild salmon burgers are light years ahead of where they once were.

This recipe has spice, but it’s not considered spicy. Full of flavor, it will please the palates of almost everyone. Top the wild salmon burger with avocado, red onion and tomatoes for a delicious and refreshing dinner.

The key is to start with Responsible Choice wild Alaska salmon, which will be available fresh in the Hy-Vee seafood counter through early fall.

This recipe can be cooked on the grill or in a skillet on the stove. And, guys, you’ll feel like you’re grasping a big thick burger, but it’s better for you, loaded with heart-healthy Omega-3 fatty acids.

Salmon Burger

All you need:

  • 1 pound skinless Responsible Choice wild Alaska salmon fillets, cut into 2-inch cubes
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh cilantro
  • 1 tsp blackened seasoning
  • 1/3 to 1/2 cup bread crumbs
  • Buns and toppings, for serving

All you do:

  1. In a food processor, pulse salmon, egg, Worcestershire sauce, cilantro, blackened seasoning and bread crumbs until salmon is finely chopped.
  2. Form into 4 patties. Heat grill to medium-high heat or place the patties in a hot skillet and cook for about 5 to 7 minutes on each side. Serve on a bun with your favorite toppings. Try avocado, tomato and red onion.