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Hy-Vee at Midday: Patriotic Party Pleasers

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    Patriotic Party Pleasers

    July 4th is the perfect excuse for a backyard barbeque! Today, your Mount Vernon Road Hy-Vee dietitian, Kimberly Proctor, will share a fun menu of red, white and blue foods that you’re sure to love. The best part? These recipes take every day favorites and turn them into festive fare with a few creative ingredients.

    Red, White and Blue Cheeseburgers (serves 4)

    Source: Hy-Vee Seasons Summer 2014

    All you need:

    1 lb. 80% lean ground beef

    2 cloves garlic, minced

    1 tsp. Hy-Vee black pepper

    2 oz. blue cheese crumbles, plus extra for garnish

    4 Hy-Vee bakery pretzel buns, split

    2 Tbsp. Hy-Vee Select olive oil

    ½ medium white onion, chopped

    1 cup cherry tomatoes, coarsely chopped

    ¼ tsp. Hy-Vee salt

    4 whole cherry tomatoes

    All you do:

    • Combine beef with garlic and pepper. Shape into 8 ¼-inch patties. Roll cheese into four balls and flatten into disks. Place disks onto the center of four patties. Top with remaining patties; press edges to seal.

    • Preheat grill for direct cooking over medium heat. Grill burgers 12-16 minutes or until done (160°). Turning once halfway through grilling. Brush cut sides of buns with olive oil. Toast on grill, cut-sides down, during the last minute.

    • Meanwhile, in a small bowl, combine onion, tomatoes and salt. Spoon ¼ mixture onto each bun bottom. Add a burger to each and top with additional blue cheese crumbles. Cover with top of bun. Skewer a whole cherry tomato into top of each bun.

    Patriotic Potato Salad (serves 4)

    Source: adapted fromwww.eatingwell.com

    All you need:

    2 lbs. baby potatoes (a mix of red, white and blue)

    ¼ cup lemon juice

    3 Tbsp. Hy-Vee Select olive oil

    ½ tsp. salt

    Freshly ground pepper (to taste)

    ¾ cup roasted red peppers (chopped, rinsed)

    4 scallions, thinly sliced

    ¼ cup chopped fresh mint

    All you do:

    • Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes.

    • Whisk lemon juice, oil, salt and pepper in a large bowl. Cut the potatoes in half, add to the bowl and toss to coat.

    • Just before serving, add peppers, scallions and mint to the salad and toss gently.

    Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Finish Step 3 just before serving. Add more lemon juice and/or salt to taste.

    July 4th Trifles

    Source: Hy-Vee Seasons, summer 2012

    All you need:

    1 cup Hy-Vee plain yogurt

    1 (16 oz.) container Hy-Vee whipped topping, thawed

    1/3 cup Hy-Vee powdered sugar

    24 (10 oz. each) plastic disposable cups

    1 prepared angel food cake, cut into 1-inch cubes

    2 lbs. strawberries, hulled and sliced

    2 pints of blueberries

    1 (8 oz.) container Hy-Vee whipped topping, thawed

    Blueberries, for garnish

    All you do:

    In a medium bowl, mix yogurt, 16 oz. whipped topping, and powdered sugar. In plastic cups, layer cake, berries and yogurt mixture; repeat with cake and berries. Top with a dollop of whipped topping. Garnish with a blueberry, if desired.