Hy-Vee at Midday: Patriotic Party Pleasers

By Kimberly Proctor, Hy-Vee Dietitian

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.

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