Recipe Spotlight: Lemon Caper Responsible Choice Rainbow Trout with Sautéed Garlic Spinach

Lemon Caper Responsible Choice Rainbow Trout with Sautéed Garlic Spinach

All you need:


  • 1/3 cup all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/8 tsp black pepper
  • 4 (4 to 6 oz each) Clear Springs Rainbow Trout fillets, head and tail removed
  • 3 tbsp unsalted butter, divided
  • 1/2 tbsp minced shallot
  • 1/2 tsp grated lemon zest
  • 2 tbsp capers
  • 2 tbsp lemon juice

Sautéed Spinach

  • 2 tbsp butter
  • 1 or 2 cloves fresh garlic, minced
  • 4 cups fresh spinach
  • 1/2 cup halved cherry tomatoes
  • squeeze of fresh lemon
  • salt and pepper, to taste

All you do:


  1. Combine flour, salt and pepper in a shallow bowl or baking dish. Pat fillets dry. Dredge fillets in flour and pat off excess.
  2. Heat 2 tablespoons butter in a large sauté pan over medium-high heat until melted. Add fillets to pan, skin side up, and cook about 3 minutes or until golden. Carefully turn fish and continue to cook on the other side 2 to 3 minutes longer or until fish is opaque throughout. Remove fish to a serving platter and keep warm. (This may have to be done two at a time, depending on the size of the sauté pan).
  3. Add remaining 1 tablespoon butter to skillet and melt. Add shallots, lemon zest and capers and sauté for 1 minute; add lemon juice and heat through.

Sautéed Spinach

  1. Heat a sauté pan over medium-high heat, add butter and garlic.
  2. Sauté until garlic is fragrant and then add spinach; sauté until slightly wilted. Aadd tomatoes, squeeze of lemon and season with salt and pepper.
  3. Serve fillets atop sautéed spinach and spoon over lemon-caper sauce.

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: 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.

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: Responsible Choice Belize Shrimp Pesto Pasta

This recipe produces delicious comfort food without producing a tinge of guilt. Fresh, nutritious vegetables and beautiful, bright red shrimp allow you to enjoy colorful food in the winter. Best of all, this recipe only takes about 20 minutes to prepare, giving you another option for a tasty home-cooked meal. This is also a very versatile dish– serve it cold or even as a side dish.

Responsible Choice Belize Shrimp Pesto Pasta

Serves 4


All you need:

  • 8 oz rotini
  • 1 tbsp olive oil
  • 1 pound Responsible Choice raw Belize shrimp
  • 1/4 cup pesto
  • 1/2 cup thinly sliced roasted red peppers
  • 2 cups baby spinach

All you do:

  1. Cook pasta according to package instructions. Drain.
  2. Meanwhile, in a large skillet over medium-high heat, add the olive oil and shrimp. Cook for about 3 minutes. Add the pesto, red peppers and baby spinach. Cook 1 to 2 minutes until spinach has wilted and shrimp is cooked thoroughly.
  3. Toss with prepared pasta and serve.

This dish can be served warm or cold.

Recipe Spotlight: Responsible Choice Cajun Shrimp Pasta Toss

The cold weather came a bit early, but we’re offering a way to kick up the heat while enjoying Responsible Choice Belize shrimp. This shrimp pasta dish has just the perfect amount of spice to offer comfort for the season.

Responsible Choice Cajun Belize Shrimp Pasta Toss

Serves 4 to 6

All you need:

  • 1 pound penne pasta
  • 1 1/2 pounds peeled and deveined Responsible Choice Belize shrimp, thawed
  • 6 tbsp creole seasoning, divided
  • 2 tbsp garlic flavored olive oil, divided
  • 12 oz package chicken Andouille sausage, sliced
  • 1/2 onion, minced
  • 1/2 cup small-dice roasted red pepper
  • 1/2 tsp crushed red pepper flakes
  • 5 cloves garlic, minced
  • 1/2 tbsp Worcestershire sauce
  • 2 1/2 cups heavy cream
  • 1/2 cup chicken stock
  • Salt and pepper, to taste
  • 1/2 cup unsalted butter, sliced
  • 1 1/2 cups grated Parmigiano-Reggiano cheese
  • Squeeze of fresh lemon
  • 2 medium sized tomatoes, diced
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish
  • 1 loaf crusty baguette bread, sliced

All you do:

  1. In a large pot, cook the pasta in boiling salted water according to package instructions; set aside.
  2. Place the shrimp and 3 tablespoons creole seasoning in a large re-sealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
  3. Heat a deep skillet over medium-high heat. Add 1 tablespoon garlic olive oil and the chicken Andouille sausage. Sauté sausage for 2 minutes, stirring often.
  4. Add onions and sauté for 2 minutes. Add roasted red pepper, crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
  5. Add cream, stock and remaining 3 tablespoons creole seasoning. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
  6. Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Sauté shrimp for 1 to 2 minutes per side or until they just start to turn pink; add squeeze of fresh lemon. Add the shrimp, diced tomatoes, and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
  7. Serve in a large pasta bowl, garnished with fresh parsley and sliced baguette bread.

Recipe Spotlight: Responsible Choice Honey-Lime Mahi Mahi

This recipe is refreshing and makes you forget that it’s snowing and winter. Since mahi mahi is a nice light fish, this glaze complements it well without over-powering the flavor.

Honey-Lime Mahi Mahi

honey-lime-mahi-mahiAll you need:

  • 1 lime, zest and juiced
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1 lb Responsible Choice mahi mahi filets

All you do:

  1. In a small bowl, mix the lime zest and juice, honey, soy sauce, rice vinegar, garlic and red pepper flakes together until all incorporated.
  2. Heat the oil in a medium skillet over medium-high heat. Cook the fish for about 3 minutes, then turn over and cook 3 more minutes. Pour the honey-lime sauce over the fish and cook 1 to 2 minutes, until sauce starts to thicken and fish is opaque. Transfer to plates and enjoy.

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: Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

This crowd-pleasing recipe features Responsible Choice Alaska snow crab in the starring role. It’s a relatively easy-to-make pasta dish that utilizes crab in the shell to create a stunning presentation to wow your family or guests. You may even surprise yourself!

Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

Serves 4 (1 cup each)

All you need:

  • 1 (16 oz) box Hy-Vee linguine
  • 1 tbsp Hy-Vee olive oil
  • 4 oz finely chopped Hy-Vee double-smoked bacon
  • 1 tbsp Hy-Vee unsalted butter
  • 3 cloves minced garlic
  • 1 shallot, sliced
  • 2 pounds Responsible Choice shell-on Alaska snow crab clusters, cut into 3-inch pieces
  • 3/4 cup dry white wine
  • 3 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 cup halved cherry tomatoes
  • 1 tsp grated lemon zest
  • Squeeze of fresh lemon
  • Salt and pepper, to taste
  • 1/2 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; sauté for 2 minutes.
  4. Increase heat to high and add crab and wine; bring to a boil. Cook, stirring constantly, until crab is bright red and heated through and sauce is reduced to half, about 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.

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.