SERVES: 4 ACTIVE: 15 MIN TOTAL: 20 MIN 2 tbsp. Schnucks olive oil ½ cup diced yellow onion 1 large sweet potato, peeled and cut into ½-inch cubes 1 clove garlic, minced 1 tsp. Schnucks salt-free garlic-and-herb seasoning 1 cup cooked and diced turkey 4 Schnucks eggs, lightly beaten 2 tbsp. chopped parsley or cilantro 1. In a large skillet, heat oil over medium. Add onion; cook, stirring, until beginning to sweat but not brown, 3–4 minutes. Stir in sweet potato, garlic and seasoning; cook, stirring often, until fork-tender, about 15 minutes. 2. Stir in turkey; cook until heated through, about 5 minutes. Season with salt and pepper, if desired. 3. Push sweet potato mixture to edges of skillet and pour eggs into the center. Cook, without stirring, until eggs reach desired doneness. Stir together eggs and sweet potato mixture until combined. 4. Remove from heat and sprinkle with fresh herbs, such as parsley or cilantro. PER SERVING: 267 CAL, 17G FAT (4G SAT FAT), 233MG CHOL, 198MG SODIUM, 13G CARBS (2G FIBER, 4G SUGARS), 17G PRO

SERVES: 8 ACTIVE: 40 MIN TOTAL: 1 HR 30 MIN ¼ cup Schnucks vegetable oil, divided 1 16-oz. pkg. sliced baby bella mushrooms, chopped 2 small yellow onions, thinly sliced 1 bunch green onions, chopped ¼ cup Schnucks apple juice 3 tbsp. balsamic vinegar 8 cloves garlic, minced 2 tbsp. Schnucks less-sodium soy sauce 1 tsp. Schnucks fresh thyme, plus more for garnish 1 cup Schnucks chopped walnuts, toasted 1 10-oz. pkg. Schnucks frozen chopped spinach, thawed 1 8-oz. pkg. whole portabella mushrooms, stalk edges trimmed and caps cleaned 1 13.2-oz. pkg. frozen puff pastry dough, thawed 1 Schnucks egg, beaten 1. In a large skillet, heat 2 tablespoons oil over medium-low. Stir in baby bella mushrooms and yellow and green onions. Reduce heat to low; cook, stirring occasionally, until yellow onions are golden brown, about 25 minutes. 2. Increase heat to medium-high. Add apple juice, balsamic vinegar, garlic, soy sauce and thyme; cook, stirring occasionally, until liquid evaporates, 3–5 minutes. Stir in walnuts and spinach until spinach wilts, 1–2 minutes. Season with salt and pepper, if desired. Transfer to a bowl and refrigerate, uncovered.

SERVES: 8 ACTIVE: 1 HR TOTAL: 3 HR 30 MIN 1 12-lb. turkey, thawed, rinsed and giblets removed 2 sticks + 1 tbsp. Schnucks salted butter, at room temperature, divided ¾ tsp. Schnucks black pepper ¼ tsp. Schnucks dried thyme 2 cups Schnucks 33%-less-sodium chicken broth ½ cup Schnucks whole-berry cranberry sauce ¼ cup Schnucks orange juice ¼ cup orange marmalade ½ tsp. fresh rosemary sprigs, for garnish 1 large navel orange, sliced, for garnish

SERVES: 8 ACTIVE: 30 MIN TOTAL: 1 HR 1 cup peach preserves ¼ cup Schnucks Dijon mustard 1¼ cups Schnucks orange juice, divided 3 tbsp. Schnucks olive oil, divided 1 red onion, finely chopped 2 cloves garlic, minced ½ cup Schnucks lime juice 2 tbsp. Spice World Aloha Habanero- Pineapple-Mango seasoning blend 3 tbsp. chopped fresh cilantro 3 16-oz. pork tenderloins 1. Whisk together preserves, mustard and 1 cup orange juice. Cover and refrigerate. 2. In a large skillet, heat 2 tablespoons oil over medium. Add red onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook 2 minutes more. Stir in remaining orange juice, the lime juice and habanero blend; bring to a boil. Reduce heat to a simmer; cook, stirring occasionally, until reduced by half, 5–7 minutes. Remove from heat and stir in cilantro. 3. Preheat a stovetop or outdoor grill to high. Brush pork with remaining oil; grill, turning over halfway through, about 7 minutes. Reduce heat to medium-low; continue grilling, basting with peach glaze every 5 minutes, until internal temperature reaches 145 degrees, about 20 minutes.

SERVES: 8 ACTIVE: 10 MIN TOTAL: 1 HR 10 MIN large carrots, peeled and diced 2 tbsp. Schnucks canola oil, divided ½ medium yellow onion, diced 2 1½ tsp. Schnucks garlic powder 3 tbsp. Schnucks yellow curry powder 1 15-oz. can Schnucks 100% pure pumpkin 1 tsp. chili powder 1½ tbsp. Schnucks tomato paste 3 cups Schnucks vegetable stock 1 cup uncooked lentils 1 13.5-oz. can Schnucks lite coconut milk 4 cups hot cooked brown rice ¼ cup fresh cilantro leaves, for garnish 1. In a large pot over medium heat, stir together 1 tablespoon oil, the onion, carrots and garlic powder. Cook, stirring occasionally, until onion is fragrant and translucent, 2–3 minutes. Stir in curry powder and remaining oil. Increase heat to medium-high; cook, stirring continuously, until very fragrant and vegetables are starting to caramelize, 4–5 minutes. 2. Reduce heat to medium. Stir in pumpkin, chili powder, tomato paste, vegetable stock and lentils until combined. Simmer, covered and stirring every 10 minutes, until lentils absorb most of the liquid, 35–40 minutes. Add coconut milk.

SERVES: 4 ACTIVE: 10 MIN TOTAL: 35 MIN ½ 1 tbsp. salt ½ lb. carrots, peeled and cut in ¼-inch thick diagonal angle lb. broccoli florets 2 tbsp. Schnucks olive oil 2 tbsp. Schnucks finely shredded Parmesan cheese 2 tsp. Dash everything but the salt seasoning 1 tbsp. lemon zest, divided

SERVES: 8 ACTIVE: 10 MIN TOTAL: 30 MIN 1 13.2-oz. pkg. refrigerated 2/3 cups Schnucks shredded 1 1/4 tsp. Schnucks salt-free pepper jack cheese garlic-and-herb seasoning 1 Schnucks egg, lightly beaten

SERVES: 8 ACTIVE: 10 MIN TOTAL: 35 MIN 1 8-oz. pkg. sliced smoked lb. Schnucks fresh-cut honey ham 4 tbsp. Schnucks unsalted Gouda cheese butter, melted 2 tbsp. chopped fresh parsley 1/4 tsp. Schnucks garlic powder 1/4 tsp. Schnucks paprika

In a large bowl, beat together 8 oz. softened Schnucks cream cheese, 4 oz. goat cheese, ½ tbsp. Schnucks honey and ¼ tsp. salt with a hand mixer until combined and fluffy. Spread into an 8-inch round oven-safe dish and top with 5 tbsp. Culinaria red pepper jelly. Bake in a 375-degree oven until warmed through and lightly toasted, about 7 minutes. Serve sprinkled with chopped chives.

SERVES: 8 ACTIVE: 10 MIN TOTAL: 1 HR 45 MIN 8 strips Schnucks maple-flavored bacon 24 multigrain club crackers 1 tbsp. Schnucks packed light brown sugar 1 tsp. Old Bay seasoning 1. Preheat oven to 250 degrees. Set a wire rack on a rimmed sheet pan lined with foil; coat with cooking spray. 2. Cut bacon slices into thirds. Wrap each piece around center of each cracker with the ends touching but not overlapping. Arrange crackers, bacon ends facing down, in a single layer on prepared rack. 3. In a small bowl, stir together brown sugar and Old Bay, then sprinkle over crackers. 4. Bake until bacon is crisp and edges have shrunk to resemble a bow tie, about 90 minutes. Remove from oven and let cool on rack 5 minutes. Transfer to a platter and serve immediately.

SERVES: 8 ACTIVE: 10 MIN TOTAL: 45 MIN 1 16-oz. pkg. frozen Schnucks cheese tortellini 11/4 cups Schnucks flour ½ tsp. Schnucks black pepper 1/4 tsp. Schnucks garlic powder 5 Schnucks eggs 1/4 cup Schnucks 2% milk 2½ cups Schnucks Italian-style panko breadcrumbs ½ cup Schnucks shredded Parmesan cheese 1 tsp. Schnucks crushed red pepper 1½ cups warmed Schnucks marinara sauce, for dipping

In a saucepan over medium heat, add 1 cup fresh or frozen blueberries, 2 tbsp. Schnucks honey, 1 tsp. lemon zest, 1 tbsp. lemon juice, and ¼ tsp. salt. Cook, stirring constantly, until blueberries burst and thick syrup coats the back of a spoon, about 15 minutes. Remove from heat and stir in 1 tsp. chopped fresh thyme. Once cooled, spoon blueberry jam onto a large sheet of doubled plastic wrap and top with an 8-oz. goat cheese log. Roll up tightly, spreading blueberries evenly to fully cover log. Refrigerate at least 1 hour or until ready to serve.

Score on top of an 8-oz. goat cheese log 6 times lengthwise, 1 inch apart, then crosswise 6 times. In a small bowl, whisk together 4 tbsp. Schnucks olive oil, 3 tbsp. chopped fresh parsley, 2 minced garlic cloves, ½ tsp. Schnucks crushed red pepper and ¼ tsp. coarse salt. Pour over goat cheese and refrigerate about 30 minutes to let it absorb the flavors before serving.

In a bowl, beat 8 oz. softened Schnucks cream cheese with an electric mixer until creamy. Add 6 oz. Schnucks nonfat plain Greek yogurt, ¼ cup Schnucks light brown sugar, 1 tbsp. Schnucks lemon juice and 1 tsp. Schnucks vanilla extract. Beat until well combined and smooth. Transfer to a small serving dish and refrigerate 1–2 hours. Serve with fresh fruit.

YIELDS: 4 CUPS In a medium bowl, stir together ½ tsp. Schnucks oregano and 2 tbsp. Schnucks olive oil; add salt and black pepper, if desired. Add 1½ cups halved cherry tomatoes, ½ cup sliced cucumber, ¼ cup sliced pepperoncini peppers, ¼ cup sliced kalamata olives, 1 thinly sliced shallot and 1 minced garlic clove. Add 3 tbsp. total finely chopped fresh parsley, mint and/or chives and toss until well coated. On a serving platter, spread two 10-oz. pkgs. Schnucks classic hummus and top with cherry-tomato mixture. Garnish with Schnucks paprika.

SERVES: 16 ACTIVE: 15 MIN TOTAL: 3 HR 15 MIN 3 6-oz. pkgs. raspberry gelatin, divided 3 cups boiling water, divided 8 4-oz. cups Schnucks mandarin oranges in juice, drained, reserving ½ cup juice 4 cups Schnucks orange sherbet, softened 1. In a medium bowl, stir together 1 package gelatin and ½ cup boiling water until dissolved. Stir in reserved mandarin juice. 2. In a lightly greased Bundt pan, pour in gelatin mixture, then carefully arrange mandarin oranges in a layer. Refrigerate, covered, until firm, at least 1 hour. 3. In a medium bowl, whisk together remaining packages gelatin and 1 cup boiling water until dissolved. In a blender, add mixture and orange sherbet; blend until combined, 1–2 minutes. Carefully pour into Bundt pan and refrigerate, covered, until set, 2–4 hours. 4. Carefully invert Bundt pan onto a serving plate to release mold (this can take 3–5 minutes). Cut into slices and serve. PER SERVING: 242 CAL, 1G FAT (1G SAT FAT), 3MG CHOL, 135MG SODIUM, 52G CARB (0G FIBER, 47G SUGARS), 4G PRO

SERVES: 8 ACTIVE: 10 MIN TOTAL: 2 HR 55 MIN ½ 15-oz. pkg. Schnucks refrigerated ready-to-bake pie dough (1 crust) 11/3 cups Schnucks white sugar 1½ cups Schnucks unsalted butter, melted 1/8 tsp. salt 3 Schnucks eggs ¼ cup Schnucks flour 1/3 cup Schnucks 2% milk 1 tbsp. Schnucks lemon juice 2 tsp. grated lemon zest 2 cups frozen cranberries, defrosted and coarsely chopped 1. Preheat oven to 375 degrees with a rack in lower third position. Roll out 1 dough sheet and transfer to a 9-inch pie dish. Crimp edges and prick bottom with a fork about 8 times. Refrigerate until firm, about 30 minutes (or freeze 5 minutes). Bake 10 minutes, then transfer to a wire rack to cool. 2. In a large bowl, whisk together sugar, melted butter and salt. Whisk in eggs, 1 at a time, until smooth. Stir in flour, milk, lemon juice and zest until well combined. Stir in cranberries, then spread mixture into partially baked piecrust. 3. Bake until filling is firm and crust is lightly golden brown, 50–60 minutes. Transfer to a wire rack and let cool completely, about 1 hour. Serve at room temperature. PER SERVING: 500 CAL, 36G FAT (22G SAT FAT), 168MG CHOL, 76MG SODIUM, 41G CARB (2G FIBER, 35G SUGARS

SERVES: 12 ACTIVE: 20 MIN TOTAL: 3 HR 45 MIN 1 cup graham cracker crumbs 3 tbsp. Schnucks unsalted butter, melted 2 8-oz. pkgs. Schnucks cream cheese, softened ½ cup Schnucks white sugar 2 Schnucks eggs 1 tsp. Schnucks vanilla extract 1 20-oz. can Schnucks pineapple chunks, drained ¼ cup Schnucks packed dark brown sugar 1. Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners. 2. In a medium bowl, stir together crumbs and butter until well combined. Firmly press about 2 tablespoons into each cup to form a crust. Bake until crust is slightly puffed, about 10 minutes. Remove from oven. 3. In a large bowl, beat together cream cheese and white sugar until smooth, about 5 minutes. Beat in eggs, 1 at a time, and vanilla until just combined. Fill each muffin cup three-quarters full and top with 6–8 pineapple chunks to form a ring. Sprinkle with brown sugar. 4. Bake until set, with barely a jiggle, about 25 minutes. Remove from oven and let cool completely in pan, at least 30 minutes. Refrigerate at least 2 hours. PER SERVING: 279 CAL, 18G FAT (10G SAT FAT), 82MG CHOL, 190MG SODIUM, 25G CARB (1G FIBER, 22G SUGARS), 4G PRO

SERVES: 8 ACTIVE: 10 MIN TOTAL: 40 MIN 2 small butternut squash (about 21/2lbs each) with long necks 2 tbsp. Schnucks canola oil 2 tbsp. Schnucks unsalted butter, melted 4 cloves garlic, minced 2 tsp. Schnucks Italian seasoning 1/2 tsp. coarse salt ¼ tsp. Schnucks black pepper 2 lemons, 1 zested and juiced (about 3 tbsp. juice) and 1 cut in wedges, for garnish 1. Preheat oven to 425 degrees. Line a large rimmed sheet pan with foil and coat with cooking spray. 2. Cut top and bottom off squash and store bottoms for a different recipe. Peel squash and cut crosswise into 8 half-inch-thick rounds. Transfer to prepared sheet pan. 3. In a medium bowl, whisk together oil, butter, garlic, Italian seasoning, salt and pepper. Drizzle evenly over squash. 4. Roast until tender and golden on edges, 25–30 minutes. Remove from oven and drizzle with lemon juice and sprinkle with zest. Transfer to a platter and serve with lemon wedges. PER SERVING: 104 CAL, 6G FAT (2G SAT FAT), 8MG CHOL, 112MG SODIUM, 12G CARBS (1G FIBER, 5G SUGARS), 2G PRO

SERVES: 6 ACTIVE: 15 MIN TOTAL: 40 MIN 1/2 small butternut squash (about 11/2lbs, peeled and diced in ¼-inch cubes 1 14-oz. can Schnucks garbanzo beans (chickpeas), rinsed and drained 5 tbsp. Schnucks olive oil, divided 2 tbsp. finely chopped shallot 3 tbsp. white balsamic vinegar 1 tbsp. Schnucks honey 1 tsp. Schnucks Dijon mustard 6 cups chopped romaine lettuce 1 small head red cabbage, trimmed and shredded (about 2 cups) 6 oz. Brussels sprouts, shaved 1 Pink Lady apple, cored and 1/3 cup Schnucks shaved Parmesan cheese 1/3 cup pecan halves thinly sliced 1. Preheat oven to 425 degrees. Line a sheet pan with foil and coat with cooking spray. 2. In a medium bowl, toss squash and garbanzo beans with 1 tbsp. oil. Spread evenly on prepared sheet pan; bake, turning over halfway through, until browned, about 35 minutes. Remove from oven. 3. In a small bowl, whisk together shallot, balsamic vinegar, honey and Dijon. Gradually pour in remaining oil, whisking continuously, until combined. Season with salt and pepper, if desired. 4. In a medium bowl, toss together squash, garbanzo beans, romaine, cabbage, Brussels sprouts and apple. Sprinkle with Parmesan and pecans.

simple elegance Gently spoon a dollop of whipped cream on your mini cheesecake and top with a fresh bing cherry for a classic, elegant finish.

SERVES: 2 Schnucks cranberry ¼ cup fresh-squeezed Divide ¼ cup cocktail juice, orange juice and 2 tsp. Schnucks honey among two 8-oz. glasses. Stir to combine. Divide one 12-oz. can chilled Schnucks sparkling water between glasses and garnish with Schnucks frozen cranberries.

SERVES: 6 In a large punch bowl, add ½ cup Schnucks caramel syrup for coffee, ¼ tsp. Schnucks pumpkin pie spice, 2 cups Schnucks apple cider, 2 cups Full Circle pomegranate juice and three 12-oz. cans Schnucks ginger sparkling water. Gently stir in 2 thinly sliced apples, ½ cup pomegranate arils and 4 cinnamon sticks. Wet rims of 6 glasses and dip into cinnamon sugar. Add ice cubes and carefully fill with punch. Serve immediately.

SERVES: 6 Juice 1 lemon and cut another lemon into slices. In a medium pot over medium-high heat, bring 4 cups Schnucks apple cider, 2 cups Schnucks soda shoppe ginger beer, 2 cinnamon sticks and lemon juice to a simmer. Cook, stirring occasionally, 5–10 minutes. Discarding cinnamon sticks, divide among 6 mugs and serve garnished with lemon slices and thinly shaved fresh ginger.

SERVES: 24 ACTIVE: 10 MIN TOTAL: 55 MIN 21/2 cups yellow cornmeal 2 cups Schnucks sugar 1 1/2 tbsp. Schnucks baking powder 2 tsp. salt 2 15-oz. cans Schnucks cream-style sweet corn 4 Schnucks eggs, lightly beaten 1 1 cup Schnucks butter, melted

SERVES: 4 ACTIVE: 5 MIN TOTAL: 30 MIN 1. In a small saucepan over medium-high heat, bring ½ cup Schnucks sugar and ½ cup water to a light boil. Stir in 1 tbsp. crushed whole cardamom, remove from heat and let stand, covered and at room temperature, at least 30 minutes or up to 24 hours. 2. Strain mixture through a fine-mesh sieve into an airtight container (refrigerated, it keeps up to 2 weeks). Divide cardamom mixture, 2 cups brewed coffee and 2 tbsp. Schnucks orange juice among 4 highball glasses. Top with whipped cream. Serve warm, garnished with curls of Culinaria 70% extra-dark chocolate and orange-peel curls. PER SERVING: 305 CAL, 14G FAT (7G SAT FAT), 28MG CHOL, 3MG SODIUM, 40G CARBS (1G FIBER, 32G SUGARS), 1G PRO

SERVES: 10 ACTIVE: 15 MIN TOTAL: 45 MIN 1 tbsp. Schnucks unsalted butter, divided 1/2 medium red onion, thinly sliced 1/2 cup Schnucks plain panko breadcrumbs 2 10.5-oz. cans Schnucks healthy cream of mushroom soup 4 14.5-oz. cans Schnucks green beans, drained ¼ cup Schnucks whole milk

SERVES: 8 ACTIVE: 15 MIN TOTAL: 2 HR 45 MIN 1. On a sheet pan, bake 2 sliced oranges, 2 sliced grapefruits and 1 cup fresh whole cranberries in a 400-degree oven until cranberries burst and caramelize, 30–40 minutes. 2. In a medium saucepan, bring 2 cups Full Circle pomegranate juice, 1 cup Schnucks orange juice, ½ tsp. whole cloves and 1 cinnamon stick to a boil. Remove from heat and stir in fruit slices. Chill, covered, at least 2 hours or up to 24 hours. 3. Discarding cinnamon stick and cloves, fill eight 8-oz. glasses halfway with pomegranate-juice mixture. Top with two 12-oz. cans Schnucks grapefruit sparkling water and ice cubes. Serve garnished with additional cranberries, if desired. PER SERVING: 94 CAL, 0G FAT (0G SAT FAT), 0MG CHOL, 2MG SODIUM, 23G CARBS (2G FIBER, 8G SUGARS), 1G PRO

4 medium beets, peeled and chopped 4 large carrots, peeled and thinly sliced 1 tbsp. Schnucks olive oil 1/2 tsp. sea salt 1 tbsp. chopped fresh rosemary 1. Preheat oven to 425 degrees. On a sheet pan lined with foil, toss together beets and carrots with oil and salt. Spread out vegetables and roast until fork-tender, 25–30 minutes. Serve warm with chopped fresh rosemary. PER SERVING: 47 CAL, 2G FAT (0G SAT FAT), 0MG CHOL, 201MG SODIUM, 7G CARB (2G FIBER, 4G SUGARS), 1G PRO

SERVES: 10 ACTIVE: 15 MIN TOTAL: 3 HR 30 MIN lbs. beef flat cut brisket 4 ¼ cup Schnucks unsalted butter 4 Vidalia onions, thinly sliced ½ tsp. kosher salt 2 tbsp. Schnucks olive oil 1 tsp. Schnucks classic steakhouse dry rub 2 cloves garlic, minced 2 cups Schnucks beef broth Chopped fresh parsley, for garnish 1. Preheat oven to 300 degrees. Place brisket on clean, dry surface and pat with dry rub until fully coated.

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