Active Time: 35 minutes 
Total Time: 35 minutes 
Serves: 4


1 lime, cut in half
1 ripe mango, peeled, pitted and cut into 1/4-inch pieces (about 1-1/2 cups)
1 small jalapeño chile pepper, seeded and finely chopped (about 2 teaspoons)
1/2 small red onion, finely chopped (about 1/3 cup)
2 tablespoons chopped fresh cilantro leaves
2 teaspoons plus 1 tablespoon Schnucks extra virgin olive oil, divided
1/4 teaspoon salt, plus additional to taste (optional)
1/4 teaspoon ground black pepper, plus additional to taste (optional)
1 large garlic clove, minced
1-1/2 pounds fresh salmon fillet, cut into 4 equal pieces

1. From half of lime, squeeze 1 tablespoon juice into medium bowl. Stir in mango, jalapeño, red onion, cilantro, 2 teaspoons oil and salt and black pepper to taste, if desired; set aside. Makes about 1-1/2 cups.

2. Prepare outdoor grill for direct grilling over medium heat, or just before cooking, preheat grill pan 2 minutes over medium-high heat. Squeeze remaining juice from lime into pie plate or shallow dish; stir in garlic and remaining 1 tablespoon oil. Add salmon and turn to coat. Sprinkle salmon with remaining 1/4 teaspoon each salt and black pepper. Place salmon on hot grill rack, skin side up, and cook 7 to 9 minutes or until internal temperature reaches 145°F and center is still slightly pink, turning once halfway through cooking. If desired, remove skin from salmon.

3. To serve, place 1 piece of salmon on each of 4 dinner plates; top salmon with mango relish.


Each serving: about 262 calories, 11 g total fat
(2 g saturated), 75 mg cholesterol, 232 mg sodium,
11 g carbohydrate, 2 g fiber, 29 g protein

Horseradish-Mustard Salmon
Active Time: 25 minutes
Total Time: 30 minutes 

Serves: 2 

1 package (about 5 ounces) Near East® Quinoa Blend or Whole Grain Blends
3 teaspoons Crisco® extra virgin olive oil, divided
1/4 cup sliced almonds, toasted, if desired
1 tablespoon refrigerated prepared horseradish
1 tablespoon Schnucks Dijon mustard
1 teaspoon fresh lemon juice plus 1/2 small lemon, sliced for garnish (optional)
1/2 teaspoon dried tarragon or 1 teaspoon chopped fresh tarragon leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 pound fresh salmon fillet, cut into 4 equal pieces

  1. In 2-quart saucepan, prepare quinoa blend as label directs with 1 teaspoon olive oil; toss with almonds.
  2. Meanwhile, in small bowl, stir horseradish, mustard, lemon juice, tarragon, salt and pepper until well blended.
  3. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat. Add salmon, skin side up; cook 5 to 6 minutes or until golden brown on bottom. Turn salmon and cook 4 to 5 minutes or until internal temperature reaches 145°F; spread some horseradish-mustard sauce over salmon pieces during last 3 minutes of cooking.
  4. Slide spatula between skin and salmon to remove skin. Serve salmon over quinoa blend drizzled with remaining horseradish-mustard sauce; garnish with lemon slices, if desired.

Each serving: about 662 calories, 31 g total fat (7 g saturated), 74 mg cholesterol, 953 mg sodium, 54 g carbohydrate, 6 g fiber, 2 g sugars, 37 g protein

Cook’s Wisdom

Serve alongside steamed fresh green beans tossed with a little butter, lemon juice, salt and pepper.

Active Time: 40 minutes
Total Time: 40 minutes 

Serves: 4


3 limes
1/3 cup grapeseed oil, divided
2 garlic cloves, minced, divided
12 jumbo sea scallops, thawed if necessary, patted dry
1 can (15 ounces) black beans, drained and rinsed
1 ear of corn, silk and husk removed, kernels cut from cob or 1 cup Schnucks frozen whole kernel corn, thawed
1/4 cup drained and chopped roasted red peppers
1/4 cup finely chopped red onion
1-1/2 tablespoons chopped fresh cilantro leaves
1/2 jalapeño chile pepper, finely chopped (about 1 tablespoon)
2 tablespoons distilled white vinegar
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 ripe California Avocado, peeled, pitted and chopped
fresh chives for garnish (optional)

  1. From limes, squeeze 3 tablespoons juice. In small bowl, with whisk, stir 2 tablespoons oil, 1 teaspoon garlic and 1 tablespoon lime juice. Remove small tough muscle on side of scallops, if necessary. Place scallops in large zip-tight plastic bag; pour lime juice mixture into bag. Seal bag, pressing out excess air; let stand 10 minutes.
  2. Meanwhile, in medium bowl, combine beans, corn, red peppers, onion, cilantro, jalapeño and remaining garlic.
  3. In small bowl, with whisk, stir vinegar, 1/4 teaspoon each salt and pepper, 2 tablespoons oil and remaining 2 tablespoons lime juice.
  4. Pour vinegar mixture over bean mixture and toss to combine; fold in avocado. Cover and refrigerate until ready to serve.
  5. Remove scallops from marinade; discard marinade. Sprinkle scallops with remaining 1/4 teaspoon each salt and pepper. In 12-inch skillet, heat remaining oil over medium-high heat until very hot but not smoking.
  6. In 2 batches, cook scallops 4 to 6 minutes or until golden brown, opaque in center and internal temperature reaches 145°F, turning once halfway through cooking.
  7. Serve scallops over Black Bean Relish garnished with chives, if desired.

Each serving: about 394 calories, 25 g total fat (3 g saturated), 10 mg cholesterol, 863 mg sodium, 33 g carbohydrate, 9 g fiber, 3 g sugars, 13 g protein

Cook’s Wisdom

Using oil with a high smoke point, such as grapeseed oil, is best for this recipe. The smoke point refers to the temperature at which a cooking fat or oil begins to break down. Canola or vegetable oil are other suitable oils to use for this recipe.

Active Time: 25 minutes
Total Time: 40 minutes 

Serves: 4


2 limes
1 large garlic clove, minced (1 teaspoon)
3 tablespoons chopped fresh cilantro leaves, divided
2 teaspoons Schnucks olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 pounds raw 16-20 count wild gulf shrimp, thawed if necessary, peeled and deveined
6 tablespoons light mayonnaise
1/4 teaspoon ground cayenne pepper
1 package (1 pint) grape tomatoes, each cut in half
2 ears fresh corn, husks and silks removed
4 whole wheat hoagie buns
lime wedges for garnish (optional)

  1. From limes, squeeze 1/4 cup juice into small bowl. In separate small bowl, with whisk, stir garlic, 2 tablespoons cilantro, oil, salt, black pepper and 2 tablespoons lime juice. Place shrimp in large zip-tight plastic bag; pour lime juice mixture over shrimp. Seal bag, pressing out excess air; massage shrimp in bag to coat. Refrigerate 15 minutes.
  2. Meanwhile, prepare outdoor grill for direct grilling over medium heat. Into bowl with remaining lime juice, stir mayonnaise and cayenne; cover and refrigerate until ready to serve.
  3. Cut two 18 x18-inch sheets heavy-duty aluminum foil. Place shrimp and tomatoes in center of 1 foil sheet. Place remaining foil sheet over shrimp mixture; fold edges several times to seal tightly.
  4. Place foil packet and corn on hot grill rack. Cover and cook corn 10 to 12 minutes or until golden brown, turning frequently; cook shrimp packet 5 minutes, watching time closely, turning packet once halfway through cooking. Packet should be puff ed up. With scissors, cut an X in top of foil packet, then carefully pull back foil to open. With slotted spoon, transfer shrimp mixture to medium bowl.
  5. Cut corn from cobs and add to shrimp mixture. Toss with remaining 1 tablespoon cilantro. To serve, spread inside of each bun evenly with Lime-Mayo; evenly spoon about 3/4 cup shrimp mixture into each bun. Garnish with lime wedges, if desired.


Each serving: about 423 calories, 7 g total fat (2 g saturated), 179 mg cholesterol, 1406 mg sodium, 49 g carbohydrate, 6 g fiber, 10 g sugars, 29 g protein

Cook’s Wisdom

Serve with a simple green salad to round out the meal.

Total Time: 35 minutes 
Serves: 4


Schnucks nonstick cooking spray
2 cans (15 ounces) great Northern white beans, drained and rinsed
2 leeks, thinly sliced crosswise (about 2 cups)
1 package (1 pint) cherry or grape tomatoes, halved (about 2 cups)
3 garlic cloves, crushed with press
4 (6-ounce) cod fillets
1 small lemon, quartered lengthwise
1/4 cup butter
1 teaspoon fresh thyme leaves
1/2 cup white wine or Schnucks chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Prepare outdoor grill for direct grilling over medium heat. Tear four 12 x 24-inch sheets heavy-duty aluminum foil. Arrange sheets horizontally; spray with cooking spray. On right center of each sheet, evenly divide beans, leeks, tomatoes and garlic; top each with 1 cod fillet. Evenly divide lemon, butter and thyme over cod. Cupping foil slightly, evenly pour wine over butter; evenly sprinkle with salt and pepper. For each packet, fold left side of foil over filling; crimp edges of foil to seal tightly.
  2. Place packets on hot grill rack; cover and cook 15 minutes or until internal temperature of cod reaches 145°F. With scissors or knife, cut an ‘X’ in center of packet; carefully pull back foil to open.
  3. Each serving: about 413 calories, 12 g total fat (8 g saturated), 112 mg cholesterol, 844 mg sodium, 33 g carbohydrate, 7 g fiber, 2 g sugars, 37 g protein

Active Time: 25 minutes
Total Time: 35 minutes plus soaking
Serves: 4


1 Schnucks cedar grilling plank
2 limes
2 ears of corn, silks and husks removed
2 jalapeño chile peppers
4 teaspoons California Olive Ranch® extra virgin olive oil, divided
3 tablespoons finely chopped red onion
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt, divided
1/4 teaspoon ground chipotle powder
1-1/2 pounds fresh salmon fillet
1 tablespoon fresh lemon juice

  1. Immerse plank in warm water at least 30 minutes. Prepare outdoor grill for direct grilling over medium-high heat. From limes, squeeze 2 tablespoons juice.
  2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 4 to 6 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
  3. In medium bowl, toss onion, cilantro, 1/2 teaspoon salt, chipotle powder, lime juice, corn and jalapeños. Makes about 2 cups.
  4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining 1/4 teaspoon salt. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°F. Drizzle salmon with lemon juice and top with salsa to serve.

Each serving: about 374 calories, 20 g total fat (5 g saturated), 74 mg cholesterol, 526 mg sodium, 12 g carbohydrate, 1 g fiber, 4 g sugars, 30 g protein

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