WE Love LOCAL BECAUSE
APPETIZERS Focaccia with Garlic Herb Cream Cheese..................................................... 9 Focaccia with Honey Pecan and Raspberries............................................ 9 Focaccia with Hot Baked Firecracker Cheddar and Jalapeño Dip.............. 9 Focaccia with Smoked Gouda, Apples and Arugula........................... 9
WE ARE ! LOCAL!
BREADS/MUFFINS After School Lemon Blueberry Mini Loaves*.........................................15 Berry Banana Mini Muffins*...............15 Chewy Cranberry and Apple Cookies*.................................................15 Italian Herb Focaccia............................ 8
ENTRÉES Asian Rice Bowl with Bok Choy, Shiitake Mushrooms and Soy Broth*......................................................13 Grilled Porterhouse with Shallot Herb Butter............................................ 6 Grilled Salmon, Roasted French Vegetables and Lentil Bowl*.........13 Shrimp, Spring Vegetables and Quinoa Bowl*.......................................13 Signature Bratwurst and Pineapple Tacos...................................................... 10 Skillet Grilled Rib-Eyes with Charred Lemon and Rosemary....................... 7 Thai Steak Salad with Ginger Lime Dressing.................................................. 6 Veggie Walnut Bowl with Pesto Ricotta and Farro*.............................13
SALADS/SIDES Black Bean Tomatillo Salsa*..............11 Blistered Mexican Street Corn Salad.........................................................11 Pineapple and Jicama Slaw*.............11 *Recipe located at Dierbergs.com
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Family owned and local is something that Dierbergs understands. Our hometown business has operated continuously since 1854 when it opened as a mercantile exchange in the area now known as Creve Coeur. My great-great-grandfather purchased the business in 1914. Traditions of quality, service, variety and community are part of everything we do. For me, one of the great joys of this business is partnering with local companies to sell their products in our stores. From decades-long partnerships with Illinois corn farmers to new start-ups selling sauces and craft brews, the tastes of Missouri and Southern Illinois are bountiful in our stores. Plenty of beautiful days ahead! Enjoy the weather, get outdoors and try something local! Enjoy.
We’re passionate about what we do. Our chefs, buyers and customers love these delicious foods and pantry staples from local families who are passionate about what they do. Read their stories and find these local products in recipes throughout this issue.
l a c o L
DOWNLOAD TODAY Everybody Cooks® is distributed free to all customers of DierbergsMarkets, Inc. volume 42 | number 1 19-1205-01
When their newborn daughter Rose spent her first few weeks at St. Mary’s Hospital, James and Hope Reinneck thanked hospital staff with jars of salsa, fresh-made from ingredients in their garden. Learn how that simple gesture of gratitude led to this award winning, homegrown salsa. See page 12 for ways to use.
Burgers' Smokehouse Peppered Bacon
Cahokia Brown Rice (McClure, IL)
In 1927, local farmer E.M. Burger started selling cured hams using a simple recipe his mother brought over from Germany. His first year in business, the full-time farmer sold only 6 hams. Ninety-two years later, this side business has turned into an institution. Burgers’ Smokehouse is still family-owned and still selling cured hams using the same recipe that made them famous, along with dozens of other delicious meats, this side business cheeses and desserts. Currently, Burgers’ Smokehouse has turned into employs a majority of California, MO residents. Their delicious peppered bacon makes a perfect topping to our fresh Blistered Mexican Street Corn Salad featured on page 11.
Local, environmentally– friendly, high-protein, low-carb rice. That’s just the start of what makes small-batch Cahokia Brown Rice so special. See page 12 for ways to use.
92 years later
Marcoot Jersey Creamery Hatch Pepper Cheddar
(St. Louis, MO)
The Marcoot family has been raising Jersey cattle in the US since emigrating from Switzerland in the 1840s. After seven generations as a dairy farm, Amy and Beth Marcoot are carrying Their herds are on the family legacy. In 2010, the sisters created their first wheel of cheese using an underground aging cave designed after the man-made cheese caves in Switzerland — a method of cheese making that is both sustainable and energy efficient. Their commitment to environmental and social stewardship flows through the entire operation. Their herds are naturally fed and hormone free, making for happy and healthy bovine coworkers. See page 10 for how we use their Hatch Pepper Cheddar to give our fiesta a creamy kick.
Naturally Fed and
Today, Schlafly is the largest locally-owned independent craft brewery in Missouri. And Schlafly loves local just as much as we do: everything from farm-fresh food (served daily at both of their Bottleworks and Tap Room locations) to packaging and marketing comes from our hometown. Check out our delicious steak pairing with seasonal Schlafly flavors on page 7.
about these local brands we love at
SP RIN G /S U M M E R
P ER F EC T
STEAK It's primetime for the perfect steak!
F OR PER F ECT
GRIL L ING
THAI STEAK SALAD RECIPE ON PAGE 6
INDIRECT-HEAT GRILLING TIPS FOR CHARCOAL GRILLS Use charcoal chimney to light coals quickly (this eliminates need for lighter fluid, which can add an off-flavor to foods). When coals are ash-covered, pour coals into even mound along one side of grill. Place food on grill opposite coals and grill according to recipe directions. FOR GAS GRILLS Preheat grill about 15 minutes with lid down and all burners on high. Turn off burners in center or on one side where food will sit. Turn remaining burners to medium or low and grill according to recipe directions.
OU R S IG N A TU R E
MEAT PROMISE Dierbergs stands by our
100% USDA Choice All-Natural Angus Beef. Dierbergs Signature beef is all Midwest raised, and we purchase only the top 2/3 of USDA Choice so you can count on greater flavor, more tenderness, better consistency and higher quality for your money.
MIKE Director Dierbergs Meat Department
SUGGESTIONS FROM OUR MEAT DIRECTOR
I personally prefer a rib-eye steak because of the extra marbling and flavor. But for those who prefer leaner steaks and a great value, itâ€™s hard to beat the Porterhouse, a cut that combines a strip and a filet mignon.
The oval shaped rib-eye with a narrow strip of meat that curves around one end is one of the richest, beefiest cuts available. Its distinctive beef flavor comes from ribbons of fat and rich, smooth texture.
PORTERHOUSE The porterhouse is a composite steak that is great for sharing. It has a nice large tenderloin section and a top loin steak separated by a flavorful bone.
ST RIP ST EAK The strip steak is renowned for its fine texture and buttery flavor. It comes from the short loin of the cow, allowing it to be cut into larger portions. It's essentially the larger section of the porterhouse, but thicker for greater juiciness.
Learn more at DIERBERGS.COM/ANGUSBEEF
PERFECT STEAK RECIPES
TH AI ST EA K SAL AD WITH GINGER LIME DRESSING Photo on page 4
2 beef strip steaks, 1 inch thick (about 1 pound total) 1 package (8 ounces) fresh French green beans 1 container (5 ounces) baby arugula 1 cup sliced baby cucumber 1 cup quartered radishes 1 cup sliced ripe mango GINGER LIME DRESSING 1/2 cup fresh lime juice 1/4 cup chopped fresh cilantro 2 tablespoons minced ginger root 1 tablespoon minced jalapeño pepper 2 tablespoons Dierbergs brown sugar 1 tablespoon reduced-sodium soy sauce 1 teaspoon red curry paste 3 tablespoons Dierbergs canola oil 1 tablespoon dark sesame oil
FOR DRESSING In 2-cup glass measure, combine lime juice, cilantro, ginger, jalapeño, brown sugar, soy sauce, and red curry paste until well mixed. Whisking constantly, add oils in slow, steady stream until well mixed.
Meanwhile, place green beans in small saucepan. Add enough water to just cover; bring to a boil and cook 5 minutes. Drain well. Return to saucepan; add 1 tablespoon of the dressing and toss until well mixed. Set aside to cool.
Place steaks in large reclosable plastic bag. Add 1/4 of the dressing; seal bag and turn to coat steaks. Place bag on plate and marinate in refrigerator at least 1 hour. Remove steaks from marinade; discard marinade. Let steaks stand at room temperature 30 minutes.
In large bowl, toss together arugula and 2 tablespoons of the dressing. Divide among 4 individual serving plates. Top each with green beans, cucumber, radishes, mango, and steak slices. Serve remaining dressing on the side. Makes 4 servings
Place steaks on oiled grill over medium-high heat; cook turning occasionally until internal temperature is 145°F. for medium, about 5 minutes per side. Let stand 5 minutes before slicing.
Per serving: Calories 657 • Fat 45g Saturated Fat 14g • Sodium 291mg Carbohydrate 20g • Fiber 3g • Protein 47g
PAIR WI T H
O'Fallon 5 Day IPA
PO RT ER HO US E
WITH SHALLOT HERB BUTTER
1 beef porterhouse or T-bone steak, 11/2 inches thick (about 13/4 pounds) Coarse salt and freshly ground black pepper SHALLOT HERB BUTTER cup Dierbergs butter, cut into cubes and softened 2 tablespoons minced shallot 1 clove garlic, minced 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh tarragon 1/2
FOR BUTTER Combine all butter ingredients in medium mixing bowl; beat with hand mixer at low speed until combined. Place mixture in small bowl, cover, and chill several hours or overnight to develop flavors. Let steak stand at room temperature 30 minutes. Generously season both sides of steak with salt and pepper. Place steak on oiled grill over direct heat; cook until well browned, about 2 to 3 minutes
per side. Move steak to indirect heat (see page 4) positioning steak on grill so smaller tenderloin piece is over coolest part of grill; cook until internal temperature is 145°F. for medium, about 12 to 15 minutes. Let stand 5 minutes before cutting into serving-size pieces. Serve with dollop of Shallot Herb Butter. Makes 4 servings Per serving: Calories 520 • Fat 43g Saturated Fat 23g • Sodium 67mg Carbohydrate 1g • Fiber <1g Protein 32g
Local PAIR WIT H Urban Chestnut Zwickel
R IB -E YE S
WITH CHARRED LEMON AND ROSEMARY
2 beef rib-eye steaks, 11/4 inches thick (about 1/2 pound each) 2 tablespoons Dierbergs olive oil 2 cloves garlic, minced 1 tablespoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Coarse salt and freshly ground black pepper 1 lemon, quartered 2 sprigs fresh thyme 2 sprigs fresh rosemary Let steaks stand at room temperature 30 minutes. Place 10-inch cast iron skillet on grill over medium-high heat; cover and heat until skillet is hot, about 10 minutes. In small bowl, combine olive oil, garlic, chopped herbs, and salt and pepper; rub over both sides of steaks. Add steaks to skillet on grill; cook until well browned, about 4 minutes. Turn steaks over, squeeze lemon wedges over steaks, and place squeezed wedges in skillet; cover and cook until internal temperature of steaks is 145°F. for medium, about 4 minutes. Remove skillet with steaks from grill. Place herb sprigs on steaks and let stand 5 minutes before slicing. Makes 4 servings Per serving: Calories 305 Fat 23g • Saturated Fat 7g Sodium 50mg Carbohydrate 1g Fiber <1g Protein 22g
Local PAIR WIT H
Schlafly White Lager
Missouri Beef Industry Council & Schlafly Beer present…
THE PERFECT STEAK FROM THE GRILL
Fire up the grill, and say hello to summer! Whenever you’re craving a big juicy steak, this lineup of grilled beef recipes are just right for any summer occasion. Steaks are among the most popular types of meat cooked on the grill.
To register for classes, go to PAGE
SP RIN G /S U M M E R
Focaccia yes, you too can make
ITALIAN HERB FOCACCIA 51/4 cups bread flour 1 package (1/4 ounce) Red Star Platinum Superior Baking Yeast 3 tablespoons Dierbergs sugar 1 tablespoon Italian herb seasoning 4 teaspoons coarse salt (divided) 1/4 to 1/2 teaspoon crushed red pepper flakes 7 tablespoons Dierbergs olive oil (divided) 13/4 to 2 cups warm water (105° to 115°F.) 1 teaspoon Italian herb seasoning In large mixer bowl, combine flour, yeast, sugar, the 1 tablespoon herb seasoning, 3 teaspoons of the salt, and red pepper flakes; beat at low speed until combined.
1 With mixer running, gradually add 2 tablespoons of the olive oil and water; beat until dough pulls away from sides of bowl, about 5 minutes. 2 Place dough on lightly floured work surface; knead until dough is smooth and elastic, about 6 minutes. Coat inside of large bowl with 1 tablespoon of the olive oil. 3 Place dough in greased bowl, turn dough to coat with oil, cover, and let rise at room temperature until doubled in size, about 2 to 3 hours. Punch down dough. Place dough on 11 x 17-inch jellyroll pan that has been coated with 1 tablespoon of the olive oil. Roll and stretch dough into rectangle. 4 Dimple dough and drizzle 2 tablespoons of the olive oil over top. Let stand until doubled in size, about 1 hour.
Red Star Yeast presents…
Get professional results every time with this SIMPLE-TO-USE YEAST that strengthens and improves your dough!
Brush remaining tablespoon olive oil over top. Sprinkle remaining 1 teaspoon salt and the 1 teaspoon herb seasoning over top. Bake in 450°F. oven 12 minutes. Rotate pan; bake until golden brown, about 3 minutes. Makes 12 servings Per serving: Calories 298 • Fat 9g Saturated Fat 1g • Sodium 642mg Carbohydrate 47g • Fiber 1g • Protein 8g
FOCACCIA – AN ITALIAN TREASURE
Sprinkled with just herbs or as a base for hearty ingredients, focaccia makes a satisfying accompaniment to any meal. Start with a single recipe of dough and the variations are as limitless as your imagination. All you need are some basic utensils, an oven – and your hands!
To register for classes, go to Dierbergs.com/Recipes-Classes D I E R B E R G S
MA R K E T S,
I N C .
step by step photos
Try These Combos! These hand-made options from Dierbergs Kitchen are tops among toppers.
r e v a S e Tim Skip the steps and pick up
STONEFIRE NAAN IN OUR DELI.
HONEY PECAN AND RASPBERRIES
SMOKED GOUDA, APPLES AND ARUGULA
Italian Focaccia + Dierbergs Kitchen Honey Pecan Craisin Torte + fresh raspberries + slivered fresh basil + Balsamic Glaze
Italian Focaccia + Dierbergs Kitchen Smoked Gouda Spread + Stonewall Kitchen Maple Bacon Onion Jam + arugula + sliced apples
HOT BAKED FIRECRACKER CHEDDAR AND JALAPEÑO DIP
GARLIC HERB CREAM CHEESE
Italian Focaccia + Dierbergs Kitchen Hot Baked Firecracker Cheddar and Jalapeño Dip + Bob’s BBQ Pulled Chicken + Bob’s BBQ Sauce + sliced green onion
Italian Focaccia + Dierbergs Kitchen Garlic Herb Cream Cheese Spread + sliced prosciutto + sliced cucumber + fresh dill
Y T R A AP SIGNA TURE BRATW URST AND
PINEA PPLE T ACOS
SIGNATURE BRATWURST AND PINEAPPLE TACOS 8 Dierbergs Signature Taco Bratwurst links 2 tablespoons Dierbergs olive oil 2 cups diced fresh pineapple 1 cup diced red bell pepper 1/2 cup diced red onion 8 flour tortillas (8-inch diameter), warmed 5 ounces Marcoot Jersey Creamery Hatch Pepper Cheddar cheese, Loca l shredded (about 2 1/4 cups) Remove casing from sausage links. Crumble sausage into large skillet. Add olive oil; cook, stirring occasionally with wooden spoon to break up meat into small pieces, until sausage is lightly browned, about 10 minutes. Drain off any fat. Add pineapple, bell pepper, and red onion; cook stirring occasionally until veggies soften, about 6 to 7 minutes.
r e v a S e Tim FRESH CUT Cut out the prep work with
PINEAPPLE AND PICO DE GALLO PREPARED DAILY. RECIPE READY.
Top warm tortillas with sausage mixture and shredded cheese. Makes 8 servings Per serving: Calories 582 • Fat 39g Saturated Fat 14g • Sodium 1415mg Carbohydrate 32g • Fiber 1g • Protein 26g D I E R B E R G S
MA R K E T S,
I N C .
PA G E
BLISTERED MEXICAN STREET CORN SALAD
ON THE ROCKS COCKTAILS
2 tablespoons Dierbergs olive oil 6 cups fresh or frozen corn kernels 1/4 cup mayonnaise 3 tablespoons fresh lime juice pair perfectly with your 1/4 cup chopped fresh cilantro Mexican-themed party! 1 teaspoon dried oregano Sip on The Margarita 1/2 teaspoon ground cumin or Jalapeño Pineapple 1 jalapeño, quartered, seeded, Margarita while enjoying deveined, and finely diced these recipes. 1 cup diced red bell pepper 1/3 cup thinly sliced green onion 1/4 cup finely diced red onion 3/4 cup grated Sierra cojita cheese (divided) Coarse salt and freshly ground black pepper 1 package (12 ounces) Burgers’ Smokehouse Peppered Country Bacon, cut into 1-inch pieces and Loca l cooked crisp
like Dierbergs Artisan Taco Brats-found in our Meat Department-paired with Fresh Cut Produce, will spice up your next taco night.
In large skillet, heat olive oil over medium-high heat. Add corn; cook stirring frequently until corn begins to char, about 8 to 10 minutes. In large bowl, stir together mayonnaise, lime juice, cilantro, oregano, and cumin until well mixed. Stir in corn, jalapeño, bell pepper, green onion, red onion, 1/2 cup of the cheese, salt, and pepper. Place in serving bowl. Sprinkle remaining 1/4 cup cheese and bacon over top. Makes 12 servings
IN EA PP LE AND JICAMA SLAW
BLISTERE DM EX ICA N
ST RE ET
D LA SA
Per serving: Calories 287 • Fat 18g Saturated Fat 6g • Sodium 741mg Carbohydrate 20g • Fiber 2g • Protein 15g
BLA CK BE AN
LO IL T A M
for more recipes •Pineapple and Jicama Slaw •Black Bean Tomatillo Salsa Beam Suntory presents…
TACO 'BOUT A PARTY Shake up taco night with bigger flavors and more authentic Mexican fare, featuring Hornitos Black Barrel Tequila. With Special Guest Instructor Steve Eades, Territory Manager, Beam Suntory
To register for classes, go to
r e t t e B BOWL MIX AND MATCH to discover your own!
• Couscous • Leafy greens • Quinoa • Wheat berry • Sweet potatoes • Lentils • Farro • Cahokia Brown Local Rice
• Grilled shrimp • Seared salmon • Roasted chicken • Hard-cooked egg • Beans • Tofu • Browned ground turkey
VEGGIES Roasted • carrots • cauliflower • asparagus • zucchini Blanched • French green beans • broccolini Sautéed • mushrooms • bell peppers • onions Diced/sliced • tomato • cucumber • snow peas
• Avocado • Minced fresh herbs • Sliced green onion • Pesto • Hummus • Peanut sauce • Crumbled cheese • Salsa Rose Salsa Local• Hot sauce
• Sesame seeds • Dried edamame • Radishes • Chopped nuts • Crunchy chickpeas • Water chestnuts
create limitless combos!
Here are some of our
ASIAN RICE BOWL WITH BOK CHOY, SHIITAKE MUSHROOMS AND SOY BROTH
SHRIMP, SPRING VEGETABLES, AND QUINOA BOWL
GRILLED SALMON, ROASTED FRENCH VEGETABLES AND LENTIL BOWL
VEGGIE WALNUT BOWL WITH PESTO RICOTTA AND FARRO
S P RIN G /S U M M E R
DIERBERGS.COM for recipes
G N I K O COwith kids
DIERBERGS KIDS CHEF
Over the years, we’ve put plenty of ink on these pages touting the benefits of cooking with your kids, from strengthening math and comprehension skills to building self esteem and establishing lifetime habits of healthier eating. Oh, and it’s just plain fun!
FUN, that is, if only you had the TIME. That’s what our cooking school pros hear. So we’re addressing that issue head-on with these easy recipes that flex with your schedule: No Time, Some Time, or More Time. Bowlfuls of positive memories are just a whisk away.
NO TIME TO COOK
• Ritz Toasted Chips • Teddy Grahams (any flavor) • String cheese
• Horizon Organic Milk Box • Jif Power Ups Creamy Clusters
D I E R B E R G S
• Dierbergs Four Square Fruit • Veggies • Hummus with Flatbread
MA R K E T S,
I N C .
SOME TIME TO COOK
MORE TIME TO COOK
CHEWY CRANBERRY AND APPLE COOKIES
Place 1 1/2 cups any variety Dierbergs Fresh Cut Fruit, 1/2 cup plain Greek yogurt, and 1/4 cup pineapple or orange juice in blender container; blend until smooth.
BERRY BANANA MINI MUFFINS
AFTER SCHOOL LEMON BLUEBERRY MINI LOAVES
Do n ' t Fo r G et ou r
SUmmer Cl asseS
Look for this brochure in-store.
Sign Up the Kiddos for these fun Cooking Classes and Camps! A JUNIOR CHEF CLASS Let's Bake Cupcakes (Grades 2nd-5th)
A PARENT & CHILD CLASS Family Movie Night (Parent & Child Grades K-4th)
A YOUNG CHEF 3-DAY CAMP Chef In-Training (Grades 5th-8th)
To view our entire class schedule, go to Dierbergs.com/School
E R BE R G S
HOO G OOLL IINN OOFFCCOOOOKK
Remove crust from bread slice; use rolling pin to flatten bread. Spread Laughing Cow Spreadable Cheese Wedge over bread and top with ham. Place small dill or sweet pickle along one edge; roll up to enclose.
Place soft 6-inch tortilla on cutting board. Place Nutella in center of tortilla; use table knife to spread to edges of tortilla. Place diced ripe banana in center of tortilla; fold over edges of tortilla to enclose banana.
PREPARED F OODS
WE'VE GOT YOUR NEXT MEAL. Salads, sandwiches, soups, pasta and the always ah-mazing Bob's BBQ, smoked daily at all stores and ready to grab and go.
n w o t e m o H e r o t S Your
CUL INARY EX P E R T I SE
HAVE A QUESTION ON HOW TO PREPARE A NEW DISH? Ask one of our cooking school managers for help with a technique or food pairing idea.
When we say we’re a local company, we’re not just saying it to be trendy.
I T 'S WHO WE ARE.
We’ve been selling groceries longer than anyone else town. We’re celebrating 165 years of business this spring. Since the beginning we’ve worked hard to be the best grocery store for our customers. Here are just a few conveniences waiting for you in store.
G R O CE R IES DEL I V E RED FRESH WHEN YOU CAN'T BE TWO PLACES AT ONCE. We partner with Shipt to get groceries to your door in as little as an hour.
SEAF OOD COOK ED FREE!
CALL AHEAD OR PUT YOUR REQUEST IN at our service counter and we’ll season and cook any Dierbergs fresh seafood purchase while you shop.
DIE RBE RG S APP
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CAN'T FIND A SPECIAL CUT OF MEAT? Our Meat Department offers custom and specialty cuts. We'll even season it if you’d like. Just ask us!
Learn More DIERBERGS.COM
Spring is finally here and summer isn't that far away! Enjoy the warmer weather with these great recipes from Dierbergs that include some of...
Published on Apr 25, 2019
Spring is finally here and summer isn't that far away! Enjoy the warmer weather with these great recipes from Dierbergs that include some of...