Salmon Packet Joe

This healthy recipe allows you to get plenty of protein and vegetables in one easy course! This recipe was the other runner up in our delicious Joe’s Market Recipe Contest.

Congratulations Joseph Schofield!

Ingredients:
2 salmon steaks
1/4 cup milk
1/2 cup Joe’s Market Dry Roasted Pistachios, shelled and crushed
2 Tbsp olive oil
1 spaghetti squash, boiled for 20 to 30 minutes or until a fork pierces the skin easily, and insides scooped out
Salt and pepper, to taste
6 Tbsp Joe’s Market Artichoke and Red Pepper Pasta Sauce
8 spears fresh asparagus

Preheat oven to 325 degrees. Dip steaks in milk and roll in crushed nuts. Sear in olive oil. Set aside.

On the center of two large sheets of parchment paper, evenly distribute the insides of the cooked squash. Top with cooked salmon. Season with salt and pepper to taste. Add 2-3 tablespoons pasta sauce and place asparagus spears along each side. Fold paper over and under forming packets. Place on a baking sheet and bake in oven for 20 to 30 minutes, depending on thickness. Enjoy with extra sauce.

Note: Regular or whole wheat pasta may be substituted for spaghetti squash if desired.

Yield: 2 servings | Prep Time: 5 minutes | Cook Time: 60 minutes

Congratulations Beth Royal! A Runner-Up in Ukrop’s Joe’s Market Recipe Contest.

Beth’s creative use of Joe’s Market Peppered Crostini won her a spot as a runner-up in Ukrop’s first Joe’s Market Recipe Contest. The judges said Royal’s dish was both a creative use of Joe’s Market products and a perfect recipe for a crab cake. For her creativity, Royal took home a $250 Ukrop’s gift card and a huge basket of Joe’s Market products to experiment with. Enjoy the recipe!

Peppered Crostini Crusted Crab Cakes with Tropical Remoulade Sauce

Ingredients:

Tropical Remoulade:
1/2 cup mayonnaise
2 tsp. fresh garlic, finely minced
2 Tbsp. Joe’s Market Caribbean Peach Lime Chutney
2 Tbsp. Joe’s Market Cilantro and Key Lime Cocktail Sauce

Crab Cakes:
1/3 cup mayonnaise 
1 7-ounce bag Joe’s Market Black Pepper Crostini, crushed to fine crumbs 
1 large egg, lightly beaten 
1/4 tsp. kosher salt 
2 Tbsp. red onion, minced
1 pound lump crab meat, drained well between paper towels) 
2 Tbsp. canola oil

Garnish:
8 whole chives, minced chives and 1 red bell pepper, minced

Preparation:  Combine sauce ingredients in a small bowl and set aside. Stir together 1/3 cup mayonnaise, 1/4 cup of the crostini crumbs, egg, salt and onion in a medium bowl.  Add crab and stir gently to combine.  Shape into 4 cakes.  Place remaining crostini crumbs in a wide-mouth shallow bowl.  Set crab cakes in crumbs one at a time.  Sprinkle tops and sides with crumbs, pressing gently to adhere. Add oil to a large, non-stick pan and place over medium heat until hot.  Add crab cakes and cook until golden brown and heated through, turning twice. 
Top with sauce then 2 whole chives in a “X” pattern.  Sprinkle plate with minced chives and bell pepper.

This tropical dish tastes great with served with coconut-ginger peaches for dessert. This is one of the delicious recipes using Ukrop’s Tree-Ripened Peaches that’s featured in our Go To Market magazine this month. Click here for the recipe, or pick up a copy of Go To Market near the front of your neighborhood Ukrop’s.

Yield: 4 servings | Prep Time: 25 minutes | Cook Time: 8 minutes

Congratulations to Denton Roman, Winner of the First Joe’s Market Recipe Contest!

This past spring, Ukrop’s shoppers were invited to enter Ukrop’s first ever Joe’s Market Recipe Contest by submitting their favorite recipes using at least two products from our gourmet Joe’s Market product line. We received more than 100 delicious entries, which we narrowed to 10 first-prize winners and then to three finalists for the grand prize.

The three finalists were invited to the Ukrop’s near Chesterfield Towne Center on Friday, July 18, for a final tasting. The judges were Ukrop’s executive chef Tom Pearce, Joe’s Market chef Eugene Peay and Sarah McDonald, associate editor for Richmond magazine. All three recipes were inventive and delicious, but one final winner had to be chosen.

Each recipe was judged on taste, providing a creative dinner idea and unique application of Joe’s Market products. Congratulations to Denton Roman whose recipe for Gazpacho Verde and Cilantro-Lime Shrimp with Spicy Chile Dipping Sauce won over the judges’ taste buds.

Judge Pearce described Roman’s dish as “providing a great complete meal” that was “seasoned perfectly.” He went on to say the green gazpacho possessed “the perfect combination of heat and flavor.” Here is Denton Roman’s entry, for which he won a weeklong vacation to North Carolina’s Crystal Coast. Keep your eye out for the other two outstanding finalists’ recipes in coming weeks. Our nine other finalists each won a $250 Ukrop’s gift card and a basket of Joe’s Market products.

Gazpacho Verde

Ingredients:
1 16 oz. jar Joe’s Market Tangy Tomatillo Verde Sauce
1 bunch green onions, white and light green parts diced
2 Anaheim chile peppers, seeded and finely diced
1 English cucumber, finely diced (4 thin rounds reserved)
2 avocadoes, finely diced
1 lime, juiced
1/4 cup Joe’s Market Extra Virgin Olive Oil
1/2 cup chopped cilantro, divided
1 tsp salt
1/2 tsp freshly ground pepper

Preparation:  In a large bowl, combine Joe’s Market Tangy Tomatillo Verde Salsa with the green onions, peppers and cucumber.  Squeeze the lime juice over the avocadoes and mix in, along with Joe’s Market Extra Virgin Olive Oil, cilantro (leave 2 tablespoons for garnish), salt and pepper.  Chill in the fridge for 45 minutes (or up to 1 day).  To serve, divide between 4 bowls and garnish with chopped cilantro and cucumber slices.

Yield: 4 servings | Prep Time: 20 minutes

Add this recipe to your shopping list.

Cilantro-Lime Shrimp with Spicy Chile Dipping Sauce

Ingredients:
8 wood skewers
1 lime, zested and juiced
1/2 cup Joe’s Market Extra Virgin Olive Oil
1/4 cup cilantro, chopped
1 tsp salt
1/2 tsp freshly ground pepper
32 large shrimp (about 1 pound), peeled and deveined
1/2 cup Joe’s Market Thai Roasted Garlic Chili Sauce
1/2 cup reduced fat mayonnaise
1 lime, thinly sliced (8 slices)

Preparation:  Preheat grill.  Soak the skewers in cold water for 20 minutes.  Whisk together the lime zest, juice, oil, cilantro, salt and pepper.  Place shrimp in a shallow dish and cover with marinade.  Let marinate for 15 minutes.  Mix mayonnaise with Joe’s Market Thai Roasted Garlic Chili Sauce and divide into 4 small dipping dishes.  Thread 4 shrimp on each skewer with a slice of lime in the middle.  Place shrimp on grill and cook for 1-2 minutes on each side, until shrimp is pink. 

Serve a bowl of gazpacho verde on each plate with 2 cilantro lime shrimp skewers and spicy chile dipping sauce.

Simply Barbecued Salmon
(12 mins.)

Barbecue sauce isn’t only for pork and chicken. Try this recipe for tangy, smoky grilled salmon.

4 6-ounce salmon filets
1 bottle Joe’s Market Southern Barbecue Sauce
Vegetable oil, for grill
Salt and freshly ground pepper

Heat grill to medium-high. Season salmon with salt and pepper and generously brush the top of each filet with barbecue sauce. Brush the grill with oil. Place fish, sauce side down on grill and cook for 3 minutes. Brush top with more sauce, flip and cook for an additional 3 to 4 minutes or until salmon flakes easily. Remove from grill and serve warm.

Marinated Shrimp Skewers
(20 mins.)

Serve as a Great Grilled Appetizer or Simple, Delicious Dinner!

2 pounds large, uncooked shrimp (in the shells)
3 cloves garlic, minced
1 medium onion, chopped
1 teaspoon dry mustard
1 teaspoon salt
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
1/2 cup minced fresh parsley
1-2 teaspoons fresh basil
1 lemon, sliced for garnish
2-4 springs parsley, for garnish

Cut shrimp shells down the back and rinse to clean back vein. Combine all remaining ingredients except garnish and spoon over shrimp. Marinate at least 6 hours or overnight. When ready to cook, drain shrimp and thread on skewers. Cook over a hot fire for 8-12 minutes or until just cooked. Be careful not to overcook. Brush with any extra marinade while cooking. Serve in shells. Garnish with lemon slices and parsley.