Turtle Brie Appetizer
Serves 10
All you need:
.5 lb. brie, either a wheel or 2 large wedges (Deli)
1/8 c.Marzetti original or old-fashioned caramel dip (Produce)
1/8 c. Hy-Vee Chocolate syrup (Aisle 7)
I C. chopped Fischer pecans (Aisle 5)
All you do:
1. Preheat oven to 375°. Place brie in a shallow casserole dish or on a rimmed cookie sheet lined with parchment paper.
2. Add caramel dip and chocolate syrup. Top with nuts. Cover loosely with a piece of aluminum foil to prevent nuts from burning.
3. Cook for 15-20 minutes. Remove foil and cook for another 10-15 minutes until brie is gooey.
4. For a smaller serving, cut brie desired and pour remaining ingredients as needed. Sprinkle pecans.
For Gluten-free options serve with Simply Serendipities French bread or Against the Grain Baguette.

Simply is located at 3939 North 48th St. 402-826-7366. http://www.simplyserendipities.com

Is brie gluten-free?
From,
David
Answer:
Hi David. Thanks for your question! In regards to cheeses, the question I get asked most is if blue cheese is gluten-free. (Answer: Almost always, yes, but not 100% depending if the growth medium for the mold spores was grown on wheat or rye bread. Even then, it would be highly unlikely the final product would contain more than 20 ppm gluten.)
As for brie, the creamy and delicious cheese itself should absolutely be gluten-free. The rind is also very likely to be gluten-free; however, some have questioned if the rind contains gluten due to the method of making it (i.e. if the mold spores used to make the brie were grown on wheat or rye bread.)
As with blue cheese, even if this was the case, it would be very unlikely the brie would contain 20 ppm or more gluten. Indeed, a 2009 study conducted by the Canadian Celiac Association found no detectable levels of gluten (using three different ELISA test kits) on three samples of blue cheese that were made from mold grown in gluten-containing media.
So, go ahead and enjoy some brie with some fruit and your favorite gluten-free crackers!
In good health,
EA Stewart, MBA, RD
References:
• Tricia Thompson, MS, RD Gluten Free Dietitian: Blue Cheese, February 3, 2011
Canadian Celiac Association: Blue Cheese in the gluten-free diet-A research update. 2009, Canadian Celiac Association

Creamy Broccoli-Basil Soup
Serves 4 (1cup each) perfect size for 2!
All you need:
2 tsp Hy-Vee Select olive oil (Aisle 4)
¾ c finely chopped onion (Produce)
1 stalk celery, finely chopped (Produce)
4 cups chopped fresh broccoli (Produce)
1 medium Yukon gold potato, peeled and cubed (Produce)
2 ½ cup Kitchen Basics 33% less sodium chicken broth (Aisle 2)
1 tsp Tone’s garlic powder (Aisle 5)
½ tsp Tone’s ground nutmeg (Aisle 5)
½ cup lightly packed fresh basil leaves (Produce)
Hy-Vee salt, to taste (Aisle 5)
¼ cup Hy-Vee Select crumbled feta cheese (Dairy)
Additional basil leaves, for garnish (Produce)
2 oz, Navitas Cacao nibs (HealthMarket)

All you do:
1. In a large pot, heat oil over medium heat; add onion and celery. Cook and stir for 3 to 4 minutes or until onion is softened. Add broccoli and potato. Stir in broth, garlic powder, and nutmeg. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes or until vegetables are tender.
2. Remove from heat; let cool slightly. Transfer mixture in batches to a blender. Casey used an immersion blender for this instead of transferring hot soup. Worked really well. Cover and blend until smooth. Return soup to pot and heat gently until ready to serve. Season to taste with salt. Stir in ½ cup basil leaves. Serve topped with feta cheese and Cacao nibs. Cacoa nibs are cocoa beans that have been crushed to form small pieces, it is chocolate without the sugar and fat. Here, we use it like you would use chopped nuts. If desired, garnish with basil leaves.

Nutrition Information (per serving)
Calories (kcal): 195; Fat (g): 10.5 g; Saturated Fat (g): 5.5 g; Protein (g): 8 g; Carbohydrates (g): 23 g; Sodium (mg): 500 mg; Cholesterol (mg): 10 mg; Fiber (g): 8.5 g
From: Hy-Vee Season’s magazine Health 2015, Volume 9, Issue 1 page 45. Get more Greens.

Beef Tenderloin with Chocolate Rosemary Wine Sauce
Source: Ellie Krieger Adapted from Fine Cooking
Serves 6
Wine pairing: Meiomi Pinot Noir – Somoma County-California
All you need:
1 – 2 lb. beef tenderloin roast (Meat)
¼ tsp table salt, plus more to taste (Aisle 5)
¼ tsp Tone’s freshly ground black pepper, plus more to taste (Aisle 5)
4 tsp olive oil (Aisle 4)
½ cup chopped shallots (Produce)
1 small carrot, finely chopped (Produce)
1 stalk celery, finely chopped (about ¼ cup) (Produce)
2 cups dry red wine (Wine & Spirits)
2 cups Kitchen Basics beef stock, unsalted (Aisle 2)
2 Tbsp. Hy-Vee tomato paste (Aisle 4)
1 bay leaf (Aisle 5)
1 sprig fresh thyme (Aisle 5)
1 Tbsp. Hy-Vee unsweetened baking cocoa (Aisle 5)
1 tsp. chopped fresh rosemary (Produce)

All you do:
1. Preheat the oven to 425°F.
2. Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
3. Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
4. While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.
5. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin. Choose a smaller tenderloin for 2-4 persons.
6. Tip: To save time, the sauce can be prepared up to a day ahead.
Beef tenderloin is much lower in fat than prime rib, rib eye or T-bone.

Nutrition Information (per serving)
Calories (kcal): 270; Fat (g): 9 g; Fat Calories (kcal): 81; Saturated Fat (g): 3 g; Protein (g): 31g; Monounsaturated Fat (g): 4 g; Carbohydrates (g): 6 g; Polyunsaturated Fat (g): 0; Sodium (mg): 375 mg; Cholesterol (mg): 82 mg; Fiber (g): 1 g;

Garlic Smashed Potatoes
Prep Time 10 minutes Cook Time 40 minutes
Total Time 50 minutes
Yield 4 servings
These potatoes are incredibly tender on the inside yet amazingly crisp on the outside – the perfect side dish to any meal!
All you need:
24 ounces Dutch yellow baby potatoes (Produce)
2 tablespoons olive oil (Aisle 4)
3 cloves garlic, pressed (Produce)
1 tablespoon fresh thyme leaves or chives (Produce)
Kosher salt and freshly ground black pepper, to taste (Aisle 5)
All you do:
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
3. Place potatoes onto the prepared baking sheet. Using a potato masher, bottom of glass or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme or chopped chives.
4. Place into oven and bake for 18-20 minutes, or until golden brown and crispy.
5. Serve immediately. Adapted from Let’s Dish
6. For smaller portion, use 4-6 potatoes for 2 persons.

Garlic Smashed Potatoes

Chocolate-Dipped Clementines
Serves 30, 1 each.
All you need:
½ cup Enjoy Life or Hy-Vee semi-sweet chocolate baking chips
(HealthMarket or Aisle 5)
4 clementines at room temperature, peeled and sectioned (Produce)

All you do:
1. Line a baking sheet with parchment or waxed paper
2. Place chocolate chips in a small glass bowl. Microwave on medium for 1 minute. Stir, then continue microwaving in 20-second intervals until melted, stirring after each interval. (Alternatively, melt in the top of a double boiler over hot, but not boiling water)
3. Dip half to two-thirds of each clementine section into the melted chocolate. Let the excess drip back into the bowl. Place the dipped fruit on the prepared baking sheet. Refrigerate until the chocolate is set, about 30 minutes.
4. To make ahead. Refrigerate in an airtight container for up to 1 day.
Nutrition Information per serving
Calories: 18; Fat (g): 1g; Saturated Fat (g): 0g; Cholesterol (mg): 0 mg; Sodium (mg): 0 mg; Carbohydrates (g): 3 g; Dietary Fiber (g): 0g; Protein (g): 0g