Simply Schnucks | September / October 2023 by Schnucks

NOV / DEC 2023

find your holiday inspiration from our medley of traditional dishes and new favorites

Better-for-You Pumpkin Pie pg 7

Ensalada de Noche Buena (Christmas Eve Salad) pg 18

Challah Rolls pg 17

Brown Sugar-Apple Pork Roast pg 23

HOLIDAY

Cottage Cheese Mashed Potatoes pg 5

Cranberry-Citrus Salmon pg 25

free

Show Off Your Many Sides

SAUSAGE STUFFING MUFFINS 11 INGREDIENTS

40min COOK TIME

INGREDIENTS

12 SERVINGS

1 teaspoon McCormick® Rubbed Sage 1 teaspoon McCormick® Garlic Powder 5 cups dry unseasoned bread cubes 1/2 cup dried cranberries 2 eggs, lightly beaten 1 1/2 cups original chicken stock

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INSTRUCTIONS

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1) Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside. 2) Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant. 3) Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops. 4) Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.

1/2 pound bulk pork sausage 1/4 cup butter 1/2 cup chopped onion 1/2 cup finely chopped celery 1 Granny Smith apple, peeled, cored and diced

177 CALORIES

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CONTENTS

KEY: •Quick (30 minutes or less) • Simple • Dietitian Pick • Meat-Free

APPETIZERS

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'Tis the season to get loved ones together and celebrate. Get inspired to try something new with this collection of irresistible recipes.

Fresh Takes on Holiday Faves Re-imagining some holiday classics to lighten up the festivities.

Savor and Share Impress your guests with appetizers from celebrations around the globe.

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DRINKS

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9 Spicy Peanut Shrimp

9 Baked Ricotta

10 Mini Latkes

11 Cranberry-Sauce Meatballs

12 Gooey Butter Hot Cocoa

12 White Mojito

13 Spiced Citrus Mulled Wine

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5 Cottage Cheese Mashed Potatoes

6 Green Bean Casserole

14 Herb-Roasted Vegetables

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SIDES

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N OV E M B E R / D E C E M B E R 2 0 2 3

RECIPE index

Look for these icons in the recipe titles to discover which celebration influenced our holiday menu: Kwanzaa Hanukkah Las Posadas Thanksgiving Christmas

13 Apple Cider-Bourbon Fizz

Sip the Season Embrace the season with this collection of tasty cocktails.

Main-Course Magic Elevate your holidays with these diverse and delicious recipes.

18 17 Parmesan-Crusted 17 Challah Rolls Brussels Sprouts

18 Maple-Bourbon Mashed Sweet Potatoes

Ensalada de Noche Buena (Christmas Eve Salad)

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ADVERTISING SALES Olivia Robson, orobson@schnucks.com VICE PRESIDENT OF CREATIVE Erin Calvin

MAIN

CREATIVE DIRECTOR Kyli Hassebock ASSISTANT ART DIRECTOR Deby Mendonca

PHOTOGRAPHERS Eric Hinders, Anthony Arroyo

Festive Flavors Make sweet traditions even sweeter with our most-loved desserts.

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23 Brown Sugar-Apple Pork Roast

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PHOTO DIRECTOR Madison Evison FOOD STYLING & RECIPE DEVELOPMENT Natalie Frischknecht, Caroline Tremmel PHOTO RETOUCHING Ben Dixon, Brian McGilvra

Peruvian Roasted Turkey with Chimichurri, Carrots and Quinoa

DESSERTS

23 Beef Brisket

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25 Cranberry-Citrus Salmon

25 Honey-Glazed Ham

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COPY EDITOR Doug Crichton EDITORIAL SUPPORT Olivia Bleitz, Stephanie Tolle-Crespo, Heidi Jost, Maki Shinohara-Palmer, Allison Primo, Catherine Boyle, Jenn Freeman, Ginny Dorn

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DESIGNED AND PRINTED BY

7 Better-for-You Pumpkin Pie

27 Cranberry-Orange Bars

27 Spiced Pear Upside-Down Cake

29 Sufganiyot (Jelly Donuts)

29 Stained-Glass Cookies

SIMPLY

| NOV / DEC 2023

N I A R G E L O S H Y W OLIDA H

R E I H T L HEA S T I B A H

Allison Primo

SCHNUCKS REGISTERED DIETITIAN

fresh takes on holiday faves Cottage Cheese Mashed Potatoes

SERVES: 6 ACTIVE: 10 MIN TOTAL: 1 HR 10 MIN 1 2 4 2 4 1

garlic bulb tsp. Schnucks olive oil lbs. russet potatoes, peeled and cubed cups low-fat cottage cheese tbsp. Schnucks 2% milk, warmed tbsp. chopped fresh chives, for garnish

We're re-imagining these holiday classics to lighten up the festivities. From a refreshed mashed potato to a better-for-you pumpkin pie, each dish is dietitian-approved without sacrificing flavor.

1. Preheat oven to 400 degrees. Slice off top ¼ inch of garlic bulb, removing extra skin while keeping bulb intact. 2. Put garlic, cut side up, onto a square of foil and drizzle with oil. Tightly seal foil around garlic to make a packet; roast until center is very soft, about 40 minutes. Remove garlic from packet and let cool. Gently squeeze bulb to remove cloves. 3. Add potatoes to a large pot, cover with cold water and, if desired, sprinkle with salt. Bring to a gentle boil over medium-high heat; cook until potatoes are fork-tender, 20–25 minutes. Drain, return to pot and mash until smooth. 4. In a large food processor or blender, add roasted garlic, cottage cheese and warm milk. Season with salt and pepper, if desired. Blend, scraping sides and bottom as needed, until smooth and creamy, 5–6 minutes. Stir into potatoes until well combined. Serve garnished with chives. PER SERVING: 251 CAL, 3G FAT (1G SAT FAT), 4MG CHOL, 350MG SODIUM, 43G CARB (6G FIBER, 6G SUGARS), 15G PRO

CARB CONSCIOUS For a lower-carb version, swap the 4 lbs. of potatoes for 2 lbs. of steamed cauliflower florets.

SIMPLY

| NOV / DEC 2023

Better-for-You Pumpkin Pie DRESS IT UP Make fun shapes using cookie cutters with any extra dough. Layer cutouts on top of the pie any way you'd like!

SERVES: 8 ACTIVE: 10 MIN TOTAL: 2 HR 1 1 1 1 3 ¼ 3 ¼ 1 2 ¼

Schnucks ready-to-bake piecrust dough egg white tsp. cold water 15-oz. can Schnucks pumpkin purée eggs cup unrefined coconut sugar tbsp. Schnucks honey cup unsweetened oat milk tsp. Schnucks vanilla extract tsp. Schnucks pumpkin pie spice tsp. salt

1. Preheat oven to 350 degrees. Coat an 8-inch pie plate or tin with cooking spray. 2. Roll out piecrust dough and gently transfer to prepared pie plate; leaving enough for an edge, remove excess dough. Prick holes on bottom with a fork. 3. Whisk together egg white with 1 teaspoon cold water in a small bowl; gently brush over crust. 4. In a large bowl, whisk together pumpkin purée, eggs, coconut sugar, honey and oat milk until smooth, 1–2 minutes. Stir in vanilla and spices until combined. Pour mixture into piecrust and evenly smooth with a spatula. 5. Bake until filling is set and center barely jiggles when tapped, 50–60 minutes. Remove from oven and let cool to room temperature, about 1 hour. Refrigerate, covered, until ready to serve. PER SERVING: 223 CAL, 9G FAT (3G SAT FAT), 61MG CHOL, 222MG SODIUM, 32G CARB (2G FIBER, 14G SUGARS), 4G PRO

Green Bean Casserole

SERVES: 12 ACTIVE: 20 MIN TOTAL: 1 HR 10 MIN 2 medium yellow onions, thinly sliced (about 2 cups) 1 tbsp. Schnucks olive oil ¾ cup flour, divided ½ cup Schnucks Italian-style panko breadcrumbs 2 lb. fresh green beans, trimmed 3 tbsp. Schnucks unsalted butter 1 lb. baby bella mushrooms, sliced 1 tsp. chopped fresh thyme 2 cups Schnucks low-sodium vegetable broth 1 tbsp. minced garlic 2 tsp. black pepper 1/3 cup Schnucks grated Parmesan cheese 3 tbsp. chopped fresh parsley

SCHNUCKS.COM/SIMPLYSCHNUCKS

1. Preheat oven to 425 degrees. Line a large sheet pan with foil and coat with cooking spray. 2. In a gallon-size resealable bag, add onion and oil; seal bag and shake to combine. Add ½ cup flour and panko; season with salt, if desired. Seal bag and shake to coat. 3. Spread breaded onion on prepared sheet pan in a single layer. Bake, turning over every 10 minutes, until golden brown, 15–25 minutes. Remove from oven and set aside. 4. Reduce oven temperature to 350 degrees. In a large pot over high heat, bring water to boil. Cook green beans in two batches until tender, 2–3 minutes each. Drain and set aside. 5. Melt butter in a large skillet over medium-high. Stir in mushrooms and thyme; cook until mushrooms are softened and golden brown, 4–6 minutes.

6. Reduce heat to medium-low; stir in remaining garlic, pepper and flour. Cook, stirring constantly, until a paste forms, about 1 minute. Stir in broth; continue cooking, stirring constantly, until smooth, about 5 minutes. Simmer, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in Parmesan and parsley. Season with salt and pepper, if desired. 7. Coat a 9x13-inch baking dish with cooking spray. Add green beans and top with mushroom gravy and one-fourth of the crispy onions; gently stir to combine. Cover with foil and bake 25 minutes. Remove foil and top with remaining onion. Continue baking, uncovered, 10 minutes. Remove from oven and let cool 10 minutes. PER SERVING: 137 CAL, 5G FAT (2G SAT FAT), 10MG CHOL, 129MG SODIUM, 20G CARB (3G FIBER, 4G SUGARS), 5G PRO

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Our bagels have all the flavor you want, plus a whopping 26g of whole grains per serving. You won't find any high-fructose corn syrup in our bagels, but you will find 13g of protein per serving.

AND SHARE Holidays are the perfect time to bring families together, celebrate traditions and share recipes. Impress your guests with this array of delicious appetizers from holiday celebrations around the globe.

P I S TA C H I O S ? Substitute walnuts or pine nuts. You can even roast the ricotta with sun-dried or cherry tomatoes.

Spicy PEANUT SHRIMP

Baked RICOTTA

SERVES: 6 ACTIVE: 30 MIN TOTAL: 1 HR 15 MIN

Kwan Kwa nza zaaa

is an annual celebration of African-American culture from December 26 to January 1. It honors African heritage, unity and community through music, dance, food and communal gatherings.

2 3 1 ½ ½ 1 1 ½ ½ 1 2 ½ 1 1 ½ 2

lbs. raw shrimp (16–20 count), peeled and deveined limes, zested and juiced tsp. Schnucks cayenne pepper tsp. Schnucks ground cinnamon tsp. grated fresh ginger, divided tbsp. Schnucks olive oil small yellow onion, diced cup finely chopped carrot cup finely chopped celery serrano pepper, seeded and chopped tbsp. minced garlic tsp. Schnucks ground cumin Schnucks bay leaf cup canned fire-roasted tomatoes cup Schnucks natural creamy peanut butter tbsp. chopped fresh cilantro

1. In a gallon resealable bag, add shrimp, lime zest and juice, cayenne, cinnamon and half of the ginger. Season with salt, if desired. Seal bag and turn to coat. Refrigerate 30 minutes. 2. Meanwhile, in a large skillet, heat oil over medium heat. Stir in onion, carrot and celery. Reduce heat to medium-low; cook, stirring occasionally, until softened.

SERVES: 6 ACTIVE: 5 MIN TOTAL: 25 MIN

3. Add serrano, garlic, cumin, remaining ginger and bay leaf. Stir to combine; cook 2 minutes. Stir in tomatoes; cook 2 more minutes. 4. Add peanut butter, stirring constantly, until melted and combined, 5 minutes. Season with salt, if desired. Remove from heat, discard bay leaf and let cool 15 minutes. 5. In a food processor or blender, purée sauce until smooth, 2–3 minutes. Cover and set aside. 6. Heat a large grill pan coated with cooking spray on medium-high heat. Grill shrimp 2 minutes; turn over and grill until pink and not translucent, 2–3 minutes more. Remove from heat and garnish with cilantro. Serve with spicy peanut sauce for dipping. PER SERVING: 313 CAL, 14G FAT (3G SAT FAT), 243MG CHOL, 302MG SODIUM, 13G CARB (3G FIBER, 4G SUGARS), 36G PRO

15 oz. part-skim ricotta cheese 4 oz. Schnucks finely shredded Italian cheese 1 tsp. lemon zest ¼ tsp. Schnucks cayenne pepper ¼ tsp. Schnucks garlic powder 1 tbsp. chopped fresh parsley 1 tbsp. chopped fresh basil 2 tbsp. chopped roasted unsalted pistachios ¼ tsp. Schnucks paprika 3 Dave's Killer Bread® bagels 1 tbsp. Schnucks extra-virgin olive oil (optional) 1. Preheat oven to 375 degrees. In a large mixing bowl, stir together first six ingredients (through parsley) until combined. Season with salt and black pepper, if desired. 2. Spread mixture into a shallow oven-safe dish; bake until lightly browned, 25–35 minutes. Let cool 5 minutes. Top with remaining ingredients and, if desired, drizzle with oil. For an extra protein boost, serve with Dave's Killer Bread bagels for dipping. PER SERVING: 291 CAL, 15G FAT (8G SAT FAT), 39MG CHOL, 351MG SODIUM, 23G CARB (1G FIBER, 2G SUGARS), 17G PRO

SIMPLY

| NOV / DEC 2023

O U R FAV O R I T E TOPPINGS

Greek yogurt dollop and horseradish sauce drizzle, topped with cherry tomatoes Greek yogurt dollop and pomegranate seeds Smoked salmon and cream cheese dollop Cinnamon sprinkle and pumpkin butter drizzle, topped with apple slice Sour cream dollop and fresh dill

Mini LATKES

SERVES: 10 ACTIVE: 10 MIN TOTAL: 20 MIN

1 ½ 1 ¼ 3

lb. russet or gold potatoes, grated and patted dry medium yellow onion, grated egg, lightly beaten cup Schnucks flour tbsp. Schnucks vegetable oil

PL AN AHE AD Prep meatballs ahead (without baking) and keep them in the refrigerator up to 4 days or in the freezer up to a month. Thaw (if frozen) and cook according to recipe below.

1. Heat a heavy skillet over medium heat. In a medium bowl, mix potatoes, onion, beaten egg and flour. Season with salt and pepper, if desired. 2. Add oil to skillet. Drop 2 tablespoons of potato mixture per latke into skillet a few inches apart. Gently press the top to flatten latke. Cook until golden brown, 3–4 minutes per side. Repeat with remaining mixture. 3. Top as desired. PER SERVING (2 LATKES): 46 CAL, 1G FAT (0G SAT FAT), 19MG CHOL, 13MG SODIUM, 9G CARB (1G FIBER, 1G SUGARS), 2G PRO

Cranberry nberry-Sauce MEATBALLS SERVES: 8 ACTIVE: 10 MIN TOTAL: 1 HR

Hanukkah

is a Jewish eight-day, wintertime “festival of lights." It involves lighting a menorah, adding a candle each night and enjoying traditional foods, such as latkes and sufganiyot (fried donuts).

1 lb. ground turkey 1 egg ¼ cup Schnucks ketchup ¼ tsp. Schnucks garlic powder ¼ tsp. smoked paprika ½ cup Schnucks Italian-style breadcrumbs 1 14-oz. can Schnucks jellied cranberry sauce 1 cup fresh cranberries 2 navel oranges, juiced, or ½ cup orange juice ½ cup less-sodium chicken broth 3 tbsp. balsamic vinegar 2 tbsp. Schnucks honey 1 tsp. hot sauce 1 tsp. fresh rosemary, plus more for garnish ¼ tsp. Schnucks black pepper

1. Preheat oven to 425 degrees with rack in middle position. Line a large sheet pan with foil and coat with cooking spray. 2. In a large mixing bowl, combine first six ingredients (through breadcrumbs). Roll turkey mixture into 2-inch balls and arrange on prepared sheet pan; bake 20 minutes. 3. In a large pot over medium-high heat, combine remaining ingredients; bring to a boil. Reduce heat to low; simmer, stirring often, until cranberries have popped, about 15 minutes. 4. Add meatballs to sauce and toss to coat. Remove from heat. Serve warm, garnished with rosemary.

PER SERVING: 284 CAL, 11G FAT (3G SAT FAT), 64MG CHOL, 272MG SODIUM, 34G CARB (2G FIBER, 25G SUGARS), 10G PRO

SIMPLY

| NOV / DEC 2023

season SIP THE

SMART

SIPPING You can skip the fancy wine. Your everyday favorite works perfectly.

Toast to bringing loved ones together and staying cozy with these mouthwatering holiday cocktails.

Spiced Citrus MULLED WINE

SERVES: 10 ACTIVE: 5 MIN TOTAL: 1 HR 5 MIN

White MOJITO

SERVES: 4 ACTIVE: 5 MIN TOTAL: 5 MIN

occasionally, 2 minutes. Remove from heat. Divide 1/2 cup Schnucks Gooey Butter Cake Cream Rum, ¼ cup vanilla-bean vodka, and milk mixture among two mugs. Top with ¼ cup whipped cream.

In a blender add the juice of 3 limes, 8 large mint leaves, ¼ cup agave nectar or honey, ½ cup white rum, ½ cup coconut rum and 1¼ cups Schnucks lite coconut milk. Blend until thoroughly combined. Divide mixture among four ice-filled glasses and garnish with ¼ cup pomegranate seeds and additional mint.

PER SERVING: 235 CAL, 3G FAT (2G SAT FAT), 11MG CHOL, 28MG SODIUM, 10G CARB (3G FIBER, 3G SUGARS), 3G PRO

PER SERVING: 226 CAL, 5G FAT (4G SAT FAT), 0MG CHOL, 7MG SODIUM, 23G CARB (1G FIBER, 19G SUGARS), 1G PRO

Gooey Bu Butter HOT COCOA SERVES: 2 ACTIVE: 3 MIN TOTAL: 5 MIN

Heat ½ cup Schnucks 2% milk in a small saucepan, stirring occasionally, over medium heat until just starting to simmer. Whisk in 0.53-oz. pkg. Schnucks hot cocoa mix; add 2 cinnamon sticks and 2 star anise pods. Reduce heat to low; simmer, stirring

Apple Cider-BOURBON FIZZ SERVES: 10 ACTIVE: 5 MIN TOTAL: 30 MIN

In a small pot over medium-high heat, stir together 3 cups fresh apple cider, 1 cinnamon stick and ¼ tbsp. Schnucks vanilla extract. Bring to a boil; cook until reduced to 1 cup, about 20 minutes. Remove cinnamon stick; stir in ¾ cup Schnucks packed light-brown sugar until dissolved. Let cool.

In a large pitcher, stir together 11/4 cups Schnucks Private Stock Bourbon, the apple-cider mixture and the juice of 3 lemons (about 1/2 cup). For each of 10 servings, pour 1/2 cup bourbon mixture over ice in a glass; add 1/2 cup champagne. Garnish with cranberries and a cinnamon stick.

PER SERVING: 284 CAL, 0G FAT (0G SAT FAT), 0MG CHOL, 14MG SODIUM, 26G CARB (1G FIBER, 21G SUGARS), 0G PRO

In a large crock pot over high heat, whisk together one 750-ml bottle of Merlot, 1½ cups fresh apple cider, the juice of 4 navel oranges, ½ cup brandy and ¼ cup pure maple syrup. Stir in 3 cinnamon sticks, 2 star anise pods, 1 sliced blood orange, 1 halved Anjou pear and 1 tsp. each whole cloves and cardamom. Cover and bring to a gentle simmer over low heat (do not boil; that would cook off the alcohol). Simmer 1 hour, stirring every 10 minutes. Pour mixture through a sieve into a pitcher to remove solids. Stir in 1/ 3 cup each pomegranate seeds and cranberries. Garnish with blood-orange and Anjou pear slices before serving warm. PER SERVING: 180 CAL, 0G FAT (0G SAT FAT), 0MG CHOL, 7MG SODIUM, 25G CARB (4G FIBER, 17G SUGARS), 1G PRO

SIMPLY

| NOV / DEC 2023

SWEET AND S AVO RY

sides This year, we're adding some extra flavor to your holiday feasts with this collection of festive recipes from all over the world.

Herb-Roasted VEGETABLES SERVES: 8 ACTIVE: 5 MIN TOTAL: 50 MIN

1 18-oz. pkg. Schnucks fresh butternut squash chunks 1 cup quartered red radishes 1 golden beet, peeled and cut into wedges 1 red beet, peeled and cut into wedges 3 parsnips, sliced 2 tbsp. Schnucks olive oil 1 cup pecan halves ½ cup reduced-sugar dried cranberries 1 tbsp. chopped fresh sage 1½ tsp. chopped fresh thyme 1 tsp. chopped fresh rosemary ½ cup balsamic vinegar ¼ cup Schnucks honey 1. Preheat oven to 425 degrees. Line a large sheet pan with heavy-duty foil and coat with cooking spray.

2. Arrange squash, radishes, beets and parsnips on prepared sheet pan. Drizzle with oil and, if desired, season with salt.

SCHNUCKS.COM/SIMPLYSCHNUCKS

3. Roast, stirring occasionally, 25 minutes. Add pecans, cranberries and herbs; stir to combine. Roast until vegetables are fork-tender, 10 minutes more; transfer to a shallow serving platter.

4. In a small saucepan over medium-high heat, stir together balsamic vinegar and honey. Bring to a simmer, then reduce heat to medium-low. Simmer until sauce thickens and is reduced by one-third, 10–15 minutes. Let cool 10 minutes. Drizzle over vegetables. PER SERVING: 247 CAL, 12G FAT (1G SAT FAT), 0MG CHOL, 22MG SODIUM, 35G CARB (7G FIBER, 19G SUGARS), 2G PRO

Parmesan-Crusted

BRUSSELS SPROUTS

SERVES: 8 ACTIVE: 5 MIN TOTAL: 30 MIN

1½ lbs. Brussels sprouts, stemmed and halved 3 tbsp. Schnucks olive oil 1/3 cup Schnucks grated Parmesan cheese 1 tsp. Schnucks Italian seasoning 1. Preheat oven to 400 degrees. In a large bowl, toss Brussels sprouts with oil. Add remaining ingredients and toss to coat. Season with salt and pepper, if desired. 2. Line a sheet pan with foil and arrange Brussels sprouts in a single layer. Bake, stirring halfway through, until tender and crispy, 20–25 minutes. PER SERVING: 94 CAL, 7G FAT (1G SAT FAT), 4MG CHOL, 91MG SODIUM, 7G CARB (2G FIBER, 1G SUGARS), 3G PRO

H O L I D AY T W I S T Challah rolls are a delicious part of Jewish culture. During Hanukkah, this bread serves as a symbol of unity and heritage.

S A LT Y S W E E T For a sweeter flavor, drizzle with balsamic glaze after roasting.

Challah ROLLS

SERVES: 8 ACTIVE: 20 MIN TOTAL: 4 HR 10 MIN

4 ½ 2 3 ¼ ¼ 2 2 ¾

cups Schnucks flour tsp. kosher salt eggs egg yolks cup Schnucks vegetable oil cup Schnucks honey ¼-oz. pkgs. instant yeast tsp. sesame and/or poppy seeds (optional) cup warm water

1. In a large mixing bowl, stir together flour, salt, 1 egg, the egg yolks and oil. In a small bowl, stir together warm water, honey and yeast; pour into flour mixture and combine with your hands.

2. Knead dough with your hands until it pulls away from the bowl and is slightly sticky, about 8 minutes. Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with your fingers, about 3 minutes. 3. Lightly grease a large bowl; add dough and turn to coat. Cover with plastic wrap and let rise until nearly doubled in size, about 90 minutes.

4. Line two large sheet pans with parchment paper. Punch down dough, then transfer to work surface and divide into 16 equal pieces. Roll out two pieces into ropes about 12 inches long. Lightly pinch ends together, then twist ropes to form one rope. Spiral the rope on itself to create a round roll. Tuck ends under to keep roll intact. Transfer roll to prepared pan, then repeat with remaining dough. Loosely cover rolls with plastic wrap and let rise until nearly doubled in size, about 1 hour. 5. Preheat oven to 375 degrees. Beat remaining egg with a fork and brush onto rolls. Sprinkle with sesame and/or poppy seeds (if using). Bake until rolls are a deep caramel color, 20–25 minutes. Remove from oven and let cool completely on sheet pan. PER ROLL: 360 CAL, 11G FAT (2G SAT FAT), 116MG CHOL, 140MG SODIUM, 57G CARB (2G FIBER, 9G SUGARS), 9G PRO

SIMPLY

| NOV / DEC 2023

Ensalada DE NOCHE BUENA

(CHRISTMAS EVE SALAD)

SERVES: 8 ACTIVE: 15 MIN TOTAL: 35 MIN

1 cup Schnucks nonfat plain Greek yogurt ½ cup unsweetened pomegranate juice 2 tsp. Schnucks honey 2 tsp. white balsamic vinegar 1 lime, zested and juiced 4 medium red beets, trimmed 2 heads lettuce 4 blood oranges, peeled and sectioned 2 Gala apples, sliced 2 Granny Smith apples, sliced 1 medium jicama, peeled and thinly sliced ¼ fresh pineapple, trimmed and sliced 1 pomegranate, seeded 1 cup roasted unsalted pumpkin seeds 2 tbsp. chopped cilantro, for garnish 1. In a medium bowl, whisk together first five ingredients (through lime) until smooth, 1–2 minutes. Season with salt and pepper, if desired. Cover and refrigerate until ready to serve.

2. Position rack in middle of oven and preheat oven to 375 degrees. Wrap each beet in two layers of heavy-duty foil and arrange on a sheet pan. Roast until fork-tender, 50–60 minutes. Remove from oven; when cool enough to touch, refrigerate at least 60 minutes. Remove beets from foil and gently rub with paper towels to remove skins. Slice into wedges. 3. Line a shallow serving platter with the outer leaves of lettuce heads. Roughly chop lettuce hearts and scatter over outer leaves. Top with beets, oranges, apples, jicama and pineapple.

Mapl plee-Bo Bou urbon Mash sheed

SWEET POTATOES

SERVES: 8 ACTIVE: 10 MIN TOTAL: 30 MIN

3 4 2 2 ½

lbs. sweet potatoes (about 6 medium) tbsp. Schnucks unsalted butter tbsp. bourbon tbsp. Schnucks pure maple syrup tsp. kosher salt

1. Peel and cut potatoes into 2-inch pieces. Transfer to a large pot, cover with water and bring to a boil. Cook until tender, about 20 minutes. 2. Drain and return to pot over low heat. Add remaining ingredients; mash until smooth. If desired, top with crispy cooked bacon crumbles or chopped toasted pecans.

PER SERVING: 257 CAL, 13G FAT (6G SAT FAT), 20MG CHOL, 440MG SODIUM, 32G CARB (4G FIBER, 13G SUGARS), 2G PRO

W H AT

I S J I C A M A? This crunchy, sweet root resembles a cross between an apple and a potato. Native to Mexico, Central and South America, it can be substituted for water chestnuts, celery, turnips or sweet potatoes.

4. Drizzle with half of the dressing and sprinkle with pomegranate and pumpkin seeds. Garnish with cilantro and serve with remaining dressing.

PER SERVING: 209 CAL, 3G FAT (0G SAT FAT), 1MG CHOL, 43MG SODIUM, 42G CARB (12G FIBER, 24G SUGARS), 8G PRO

Las Posada Posadas

is celebrated by some Latin Americans each year between December 16 and December 24. The celebration lasts nine days, which represents the nine-month pregnancy of Mary, the mother of Jesus Christ.

SCHNUCKS.COM/SIMPLYSCHNUCKS

magic MAIN COURSE

Peruvian Roasted Turkey

Elevate any feast with these diverse and delicious recipes. Let the magic of holiday meals bring your loved ones even closer together.

WITH CHIMICHURRI, CARROTS AND QUINOA

SERVES: 16 ACTIVE: 20 MIN TOTAL: 2 HR 45 MIN (plus 12–24 hours for brining turkey)

A world of flavor awaits. Delight your senses with our premium and gourmet products. The Spice Hunter® has searched the globe to bring you the highest-quality herbs, spices and blends.

For the turkey: 1 12- to 14-lb. turkey, thawed if frozen 1 11-oz. bag The Spice Hunter® original turkey brine 1 tbsp. Schnucks olive oil 1 tbsp. smoked paprika 1 tsp. ancho chile powder 1 tsp. Schnucks garlic powder 1 tsp. Schnucks dried oregano 1 lime, zested ½ medium yellow onion For the chimichurri: 4 garlic cloves ¼ medium red onion, roughly chopped ¼ cup red wine vinegar 1 cup packed fresh Italian parsley 2 jalapeños, seeded and roughly chopped 1 tsp. Schnucks dried oregano ½ tsp. crushed red pepper, or to taste

Thanksgi givving

is a holiday full of tradition and gratitude. It is celebrated on the fourth Thursday in November and is a time for families and friends to unite, give thanks, and enjoy a delicious feast, often centered on a roasted turkey and pumpkin pie.

For the carrots: 3 lbs. rainbow carrots, peeled and halved lengthwise 2 tbsp. Schnucks olive oil For the quinoa: 1 tsp. Schnucks vegetable oil ½ medium red onion, finely chopped 2 garlic cloves, minced 1 tsp. chipotle chile pepper 1 tsp. Schnucks dried oregano 2 cups tri-color quinoa 4 cups unsalted vegetable stock 1 tbsp. chopped fresh Italian parsley, for garnish 1. Brine turkey according to The Spice Hunter’s package instructions the day before preparation. 2. Preheat oven to 325 degrees. Rinse turkey, transfer to a rack in a roasting pan and rub with oil. In a small bowl, stir together paprika, ancho chile powder, garlic powder, oregano and lime zest. Rub spice mixture onto turkey. Cut zested lime in half and put, along with onion, in the turkey. Cover turkey with foil; roast 90 minutes. Remove foil;

roast until internal temperature reaches 165 degrees, about 2 more hours. Remove from oven and cover with foil. 3. Meanwhile, pulse chimichurri ingredients in a food processor or blender until finely chopped but not puréed. Season with salt and black pepper, if desired. Cover and set aside. 4. Increase oven temperature to 425 degrees. Line a sheet pan with foil. Add carrots; toss with oil and, if desired, salt and pepper. Roast until tender, 20–25 minutes. 5. For quinoa, stir together oil, onion and garlic in a medium saucepan over medium heat 2–3 minutes. Stir in chipotle pepper, oregano, quinoa, and stock. Bring to a simmer; cover and reduce heat to low. Cook until water is absorbed, 12 minutes. 6. Serve turkey with carrots and quinoa, drizzle with chimichurri and garnish with parsley. PER SERVING: 740 CAL, 34G FAT (11G SAT FAT), 211MG CHOL, 740MG SODIUM, 34G CARB (10G FIBER, 5G SUGARS), 73G PRO

SIMPLY

| NOV / DEC 2023

Brown Sugar-Apple PORK ROAST

SERVES: 8 ACTIVE: 10 MIN TOTAL: 1 HR 20 MIN

3 lbs. boneless pork loin ¼ cup Schnucks packed dark-brown sugar ¼ cup Schnucks Dijon mustard 3 tbsp. Schnucks apple juice 1 tsp. Schnucks cayenne pepper 1 tsp. McCormick® garlic powder 1 tsp. smoked paprika 2 tbsp. chopped fresh parsley, for garnish 1. Preheat oven to 400 degrees with rack in middle position. Coat a foil-lined sheet pan with cooking spray. Put pork, fat side up, on prepared pan. 2. In a medium bowl, whisk together brown sugar, mustard, apple juice, cayenne, garlic powder and paprika. Season with salt and black pepper, if desired. Brush mixture onto pork, using all of it. 3. Roast pork until internal temperature reaches 145 degrees, about 60 minutes. 4. Remove roast from oven and let rest 10 minutes before cutting into 1/2-inch-thick slices. Serve hot, garnished with parsley. PER SERVING: 224 CAL, 6G FAT (2G SAT FAT), 91MG CHOL, 160MG SODIUM, 7G CARB (1G FIBER, 6G SUGARS), 33G PRO

Beef BRISKET

SERVES: 10 ACTIVE: 10 MIN TOTAL: 6 HR 10 MIN

1 tsp. Schnucks paprika 1 tsp. Schnucks black pepper ¼ tsp. Schnucks cayenne pepper 1 oz. Schnucks onion soup and dip mix 6 lbs. flat beef brisket, trimmed 3 large sweet onions, peeled and sliced 2 cups fresh cranberries 2 cups water 1 cup Cabernet Sauvignon 1 lemon, zested and juiced 1 tsp. Schnucks garlic powder ¼ tsp. Schnucks ground allspice 2 tbsp. chopped fresh parsley, for garnish 1 lemon, sliced (optional) 1. In a small bowl, stir together first four ingredients (through onion soup and dip mix). Rub generously all over brisket. Wrap and refrigerate at least 3 hours or up to overnight. Transfer brisket to a counter and let come to room temperature before roasting. 2. Preheat oven to 300 degrees. Grease a shallow roasting pan with cooking spray. Spread half of the cranberries and onion in pan; top with brisket. Scatter remaining cranberries and onion over brisket. 3. Pour water, wine and lemon juice over brisket; sprinkle liquid with garlic powder and allspice. Cover with heavy-duty foil or a tight-fitting lid. Bake until meat is fork-tender and internal temperature reaches 185 degrees, about 3 hours. 4. Remove brisket from oven. Strain liquid into a medium saucepan over medium-low heat; cook, skimming off fat every few minutes, until thickened, about 10 minutes. 5. Transfer brisket to a cutting board and trim off any fat remaining on the outside. Cut meat across the grain into 1/4-inch slices and arrange on a platter. Drizzle with about half of the cranberry-onion sauce. Garnish with parsley and lemon slices; serve with remaining sauce. PER SERVING: 331 CAL, 3G FAT (1G SAT FAT), 169MG CHOL, 421MG SODIUM, 9G CARB (2G FIBER, 4G SUGARS), 58G PRO

Garlic powder works in any recipe that calls for dried or fresh garlic. The difference is intensity. Use a light hand and taste as you go when stirring it into salad dressings, rubs, marinades, sauces and stews.

SIMPLY

| NOV / DEC 2023

Cranberry-Cit rus SALMON

SERVES: 10 ACTIVE: 10 MIN TOTAL: 40 MIN

3½ lbs. salmon 1 blood orange, thinly sliced 1 navel orange, thinly sliced 3 tbsp. Culinaria 100% pure maple syrup 1 navel orange, juiced 2 tbsp. Schnucks olive oil 1 tbsp. Schnucks Dijon mustard 1 tsp. chili sauce or sriracha ½ tsp. Schnucks garlic powder 1 cup fresh cranberries 5 fresh rosemary sprigs, for garnish 1. Preheat oven to 350 degrees. In a large, lightly greased baking dish, lay salmon skin side down. Season with salt and pepper, if desired. Arrange citrus slices on and around salmon. 2. In a small bowl, stir together maple syrup, orange juice, oil, mustard, chili sauce, garlic powder and cranberries. Drizzle over salmon and citrus. 3. Bake until salmon flakes easily with a fork and the internal temperature reaches 145 degrees, 20–30 minutes. Serve garnished with rosemary. PER SERVING: 419 CAL, 25G FAT (4G SAT FAT), 0MG CHOL, 100MG SODIUM, 12G CARB (2G FIBER, 8G SUGARS), 38G PRO

Honey-Glaz lazeed HAM

SERVES: 12 ACTIVE: 10 MIN TOTAL: 2 HR 45 MIN

2 1 1½ 3 ½ ¼ 2½ 1/8

blood oranges, sliced 6-lb. bone-in fully cooked ham tbsp. whole cloves fresh rosemary sprigs, plus more for garnish cup Schnucks honey cup Schnucks packed light-brown sugar tbsp. Schnucks Dijon mustard tsp. Schnucks ground allspice

1. Preheat oven to 325 degrees. Add 1 cup water and half of the orange slices to a shallow roasting pan with a cooking spray–coated rack. 2. On a cutting board, lightly score ham (no deeper than 3/4 inch) in a diamond pattern with a sharp knife. Push cloves into centers of diamonds. Transfer ham to prepared roasting rack, tent with heavy-duty foil and bake 20 minutes. 3. Meanwhile, in a medium saucepan, bring remaining ingredients and orange slices to a slow boil over medium heat. Cook, stirring occasionally, until fragrant, 2–5 minutes. Remove from heat and let cool slightly. 4. Remove ham from oven and brush with glaze. Replace foil and bake 2 hours more, brushing on more glaze every 20 minutes. 5. Remove ham from oven, discard foil and increase oven heat to broil. Brush again with glaze, then broil until glaze has caramelized, 3–5 minutes. Remove ham from oven and let rest 10 minutes before slicing. Garnish with orange slices and rosemary; serve with remaining glaze. PER SERVING: 271 CAL, 4G FAT (1G SAT FAT), 0MG CHOL, 68MG SODIUM, 19G CARB (1G FIBER, 17G SUGARS), 40G PRO

SIMPLY

| NOV / DEC 2023

festive F L AVO R S Dive right into these sweet traditional desserts from around the globe. From diverse spices to classic sweets, these recipes will make your holiday season truly delicious.

Spiced Pear

UPSIDE-DOWN CAKE

SERVES: 10 ACTIVE: 30 MIN TOTAL: 2 HR 30 MIN

Cranberry-O -Or ran ang ge

BARS

SERVES: 12 ACTIVE: 40 MIN TOTAL: 6 HR 10 MIN

1 cup Schnucks flour 11/3 cups Schnucks granulated sugar, divided 3 tbsp. Schnucks powdered sugar 2 blood oranges, zested and juiced (about 2/3 cup juice) 1 cup Schnucks unsalted butter, divided 1/3 cup shelled pistachios 1 lb. fresh cranberries ¼ tsp. salt, divided 3 egg yolks 2 tsp. Schnucks cornstarch 1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper on all sides. In a food processor, add flour, 3 tablespoons granulated sugar, the powdered sugar, zest, 8 tablespoons cubed butter and the pistachios. Pulse on high until a dough forms. 2. Using your hands, press dough into prepared pan to form a crust. Bake 30 minutes. Set aside to cool.

MAKE AHEAD Cake can be baked one day ahead. Store, tightly covered, at room temperature.

3. Meanwhile, in a medium saucepan over medium-high heat, stir in cranberries, juice from oranges, salt and remaining granulated sugar. Bring to a simmer, stirring often. Reduce heat to medium-low; cook, covered, until all cranberries burst, about 10 minutes. 4. In a small bowl, whisk egg yolks with cornstarch until smooth. Whisk in ¼ cup cranberry mixture until just combined. In a blender or food processor, blend remaining cranberry mixture and egg yolk mixture on high until smooth, scraping down sides as needed, about 1 minute. 5. Strain cranberry mixture through a fine-mesh sieve into a bowl; discard solids. Let cool at least 45 minutes or up to 1 hour. 6. Whisk remaining butter into cranberry mixture until fully blended, 2–3 minutes. Pour over crust and smooth with a spatula. Let stand at room temperature 2 hours, then cover with plastic wrap and refrigerate at least 2 hours. PER SERVING: 320 CAL, 18G FAT (9G SAT FAT), 86MG CHOL, 54MG SODIUM, 40G CARB (3G FIBER, 27G SUGARS), 3G PRO

2 tbsp. unsalted butter, plus more for pan 1½ cups flour 1 orange, zested and juiced (about 1/3 cup juice) ¼ cup unsweetened cranberry juice ¼ cup molasses 4 small Bosc pears, peeled, halved lengthwise and cored 1½ cups Schnucks sugar 1 cup unsalted roasted walnuts 1½ tsp. Schnucks baking powder ½ tsp. baking soda ½ tsp. kosher salt ¼ tsp. ground ginger ¼ tsp. Schnucks cinnamon 4 eggs 1 cup Schnucks vegetable oil 1. Coat a 10-inch-round, 2-inch-deep cake pan with cooking spray. Line with parchment paper coated with butter, then flour the pan. 2. In a medium skillet, add butter, orange juice, cranberry juice and molasses over medium heat. Cook until bubbling, about 4 minutes. Add pears and cook about 3 minutes. Turn over; cook until slightly softened, about 3 minutes more. Arrange pears, cut sides down, in prepared cake pan. Continue cooking orange juice mixture until syrupy, 5 minutes more; pour over pears. Transfer cake pan to freezer so syrup will set up (don't let it freeze), about 20 minutes. 3. Meanwhile, preheat oven to 350 degrees. In a food processor or blender, pulse 11/2 cups flour and walnuts until nuts are finely ground. Add baking powder, baking soda, salt, ginger and cinnamon; pulse to mix. 4. In a medium bowl, beat together eggs, orange zest and sugar with an electric mixer until fluffy, about 5 minutes. Fold in walnut mixture in two parts. Stir in oil. Pour batter over pears and syrup. Smooth with a spatula. 5. Transfer cake pan to a foil-lined sheet pan; bake until a toothpick inserted into the center comes out clean, 50–60 minutes. Let cool in cake pan on a wire rack 30 minutes. Run a knife around cake's edge and invert onto a serving plate. Remove parchment and let cool 30 minutes more. PER SERVING: CAL 562, 33G FAT (5G SAT FAT), 77MG CHOL, 239MG SODIUM, 62G CARB (3G FIBER, 43G SUGARS), 7G PRO

SIMPLY

| NOV / DEC 2023

ufganiyoot (JELLY DONUTS) Sufganiy

Stained-Glass COOKIES

2 16-oz. cans Schnucks jumbo buttermilk biscuits ½ cup seedless raspberry jam 1 egg ½ tsp. water ¼ cup unsalted butter, melted 1 navel orange, zested ½ cup Schnucks powdered sugar

1 16-oz. tube sugar cookie dough 3/4 cup Schnucks flour, for sprinkling 15 to 20 multi-color hard candies, unwrapped 1 egg white 1 tbsp. water 1/3 cup coarse sugar sprinkles

SERVES: 8 ACTIVE: 10 MIN TOTAL: 35 MIN

1. Preheat oven to 350 degrees. Line a sheet pan with parchment paper. 2. Separate biscuits and gently flatten with your hands or a floured rolling pin on a floured work surface. Spoon 1 tablespoon raspberry jam onto centers of half of the biscuits.

SWITCH-UP Try using gummy bears to fill your stained-glass cookies. There's no need to crush them; just put them in the center and bake until melted.

3. In a small bowl, whisk together egg and ½ teaspoon water until foamy, 2–3 minutes. Brush mixture onto edges around jam. Gently cover with remaining biscuits and pinch together edges to seal. Arrange on prepared sheet pan 2–3 inches apart. 4. In another small bowl, stir together orange zest into melted butter; brush half over doughnuts.

SERVES: 12 ACTIVE: 10 MIN TOTAL: 2 HR 40 MIN

1. Bring dough to room temperature, then lightly knead on a floured surface until soft enough to work with, 2–3 minutes. Divide dough into equal halves. 2. On lightly floured parchment paper, roll out each half with a lightly floured rolling pin to ¼ inch thickness. Lightly dust with flour and cover each half with parchment. Set one of the halves on top of the other. Cover with plastic wrap, transfer carefully to a sheet pan and refrigerate 1–2 hours. 3. Meanwhile, separate candies by color and put each in its own resealable plastic bag. Crush with rolling pin into fine pebble-size bits. 4. Preheat oven to 350 degrees. Line 2–3 sheet pans (depending on the size of your pans) with parchment.

Carefully transfer the top dough half to a cutting board. Using a medium-large cookie cutter, cut dough into shapes. Using a small cookie cutter in the same or similar shape, cut out centers. Re-roll leftover dough and cut as above. Repeat with remaining half of chilled dough. 5. In a small bowl, whisk together egg white with 1 tablespoon water. Arrange cookies on prepared sheet pans about 3 inches apart. Brush with egg wash and immediately top with sugar sprinkles. 6. Fill cookie centers about three-quarters full with crushed candy and and freeze 30 minutes. Remove from freezer and bake on middle oven rack until candies are melted and cookie edges are golden, 12–13 minutes. Let cool on sheet pans about 15 minutes, then transfer to wire racks. Store cookies at room temperature, covered, for up to 7 days. PER SERVING: 230 CAL, 7G FAT (2G SAT FAT), 4MG CHOL, 132MG SODIUM, 39G CARB (0G FIBER, 25G SUGARS), 2G PRO

5. Bake until golden brown, 20–25 minutes. Remove from oven, brush with remaining butter mixture and dust with powdered sugar. Serve warm. PER SERVING: 530 CAL, 19G FAT (6G SAT FAT), 36MG CHOL, 839MG SODIUM, 84G CARB (2G FIBER, 22G SUGARS), 8G PRO

Christmas is a Christian holiday that honors the birth of Jesus Christ. Christmas is celebrated on December 25 and centers around giving gifts, uniting family and spreading holiday cheer.