Hy-Vee Recipes: "Going for Gold" - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Recipes: "Going for Gold"

British-/Canadian-Themed Recipe

Smoked Salmon Sandwiches

Serves: 2 sandwiches

All you need:

• 2 ounces smoked salmon

• 1/3 cup tub-style light cream cheese

• 1 teaspoon lemon juice

• 2 teaspoons chopped fresh or ½ teaspoon dried dill

• 2 teaspoons minced red onion

• 4 (1-ounce each) slices pumpernickel bread

• 4 (1/8-inch-thick) slices tomato

• 8 (1/8-inch-thick) slices cucumber

All you do:

1. Combine salmon, cream cheese and lemon juice in a food processor; process until smooth.

2. Spoon into bowl; stir in dill and onion.

3. Divide salmon mixture evenly between 2 bread slices; top each with 2 tomato slices, 4 cucumber slices and 1 bread slice.

4. Store in small zip-top bags in refrigerator.

Nutrition Information: 265 calories; 8.3g fat; 14.7g protein; 35g carbohydrate; 4g fiber; 29mg cholesterol; 2mg iron; 760mg sodium


French-Themed Recipe

Mixed Berry Crepes

Serves: 12 servings (serving size: 1 filled crepe)

Source: Recipe adapted from

All you need:

• 1 ½ cups frozen unsweetened raspberries, thawed

• 1 ½ cups frozen unsweetened blueberries, thawed

• 1 cup sliced frozen unsweetened strawberries, thawed

• ¼ cup granulated sugar

• 1 teaspoon cornstarch

• 1 tablespoon fresh lemon juice

• 6 tablespoons 1/3-less-fat cream cheese, softened

• 12 crepes

• 1 tablespoon powdered sugar (optional)

All you do:

1. Combine raspberries, blueberries, strawberries, granulated sugar and cornstarch in a saucepan; bring to a boil.

2. Reduce heat; simmer 5 minutes or until thickened.

3. Remove from heat; stir in juice. Cool.

4. Spread 1-½ teaspoons cream cheese over each crepe, and top each with about 2-½ tablespoons berry mixture; roll up. Top each crepe with about 2 tablespoons berry mixture. Sift powdered sugar evenly over crepes just before serving, if desired.

Nutrition Information: 122 calories; 4g fat; 18.1g carbohydrate; 1.9g fiber; 108mg sodium


Asian-Themed Recipe

Edamame with Mustard Vinaigrette

Serves: 6 (serving size: ½ cup)

All you need:

• 1 ½ tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• ½ teaspoon sea salt

• 1 teaspoon extra-virgin olive oil

• 1 pound frozen shelled edamame, thawed

• 1 cup thinly sliced red onion

• ½ cup finely chopped celery

• 1 tablespoon chopped fresh parsley

All you do:

1. Combine red wine vinegar, mustard and sea salt in a large bowl, stirring with a whisk.

2. Add oil, stirring with a whisk until well-combined.

3. Cook edamame in boiling water 4 minutes.

4. Add onion and celery; cook 1 minute.

5. Drain well.

6. Add edamame mixture to vinaigrette; toss well to coat.

7. Stir in parsley.

8. Chill 1 hour.

Nutrition Information: 124 calories; 4.1g fat; 8.6g protein; 12.4g carbohydrate; 0.7g fiber; 295mg sodium

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