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If you’re in the mood to make something easy and delicious for supper, just reach for one of these recipes provided by one of CVHG’s favorite chefs.

Chef William Gerstenberger of Crossroads Hy-Vee has created these week-night wonders that appeal to both comfort lovers and sophisticated palates. And because no one likes cleaning up a mess, these dishes are mostly made in one pot.


  • Shrimp Pho Vietnamese Noodle Soup “Pho”

  •  8 ounces rice noodles, thin or pad thai style
  •  1 teaspoon whole coriander seeds
  •  ¼ teaspoon ground cloves
  •  ¼ teaspoon ground black peppercorns
  •  1 tablespoon toasted sesame oil
  •  2 tablespoons minced ginger root
  •  ½ tablespoons garlic paste
  •  8 cups chicken broth
  •  2 stripslemon peel
  •  2 tablespoons soy sauce
  •  2 tablespoons fish sauce
  •  2 tablespoons lime juice
  •  2 tablespoons hoisin sauce
  •  1 teaspoon cinnamon
  •  8 cups bok choy stem, thinly sliced
  •  1 pound 26-30 count raw shrimp, peeled, shelled and tail-off

Prepare rice noodles according to package directions and set aside.

In a large soup pot, add toasted sesame oil and heat for about 1 minute until its starts to shimmer. Add ginger, garlic paste and stir for 30 seconds to release flavors.

Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin and cinnamon. Bring mixture to a boil, then add shrimp and bok choy. Turn down to a simmer. When shrimp turns a pinkish/opaque white, about 3 to 4 minutes. Taste to check seasonings. Add salt, pepper and soy sauce, as needed.

Divide rice noodles evenly between 4 large bowls and ladle the soup in to each bowl. Serve with optional garnishes: thinly sliced onions, jalapeno slices, fresh cilantro, lime wedges, sriracha hot sauce, fresh bean sprouts and fresh Thai basil. Serves 4.


Spaghetti & Meatball Pie

You’ll need: one 9-inch spring form pan, or 9- by 13-inch casserole dish

  •  1 pound cooked spaghetti pasta
  •  2 cups marinara sauce, homemade or jarred
  •  2 eggs, beaten
  •  1 small yellow onion, chopped
  •  3 cups shredded mozzarella cheese, divided
  •  20 small meatballs (small), homemade or frozen
  •  4 ounces cream cheese
  •  1 cup fresh vegetables, such as zucchini, optional

Preheat oven to 350 F. Spray the 9-inch pan with non-stick cooking spray. Set


In a large bowl, soften cream cheese in the microwave for 15 seconds. Add eggs

and whisk until smooth and combined.

Add pasta, sauce, onions, meatballs and half of the mozzarella cheese; stir to

combine. Pour half of the spaghetti mixture into the springform pan or casserole dish.

Add remaining spaghetti mixture and top with remaining mozzarella cheese.

Press everything down to make it compact. Cover springform pan with foil and bake for 55 minutes. Remove foil and broil until cheese is golden brown on top. Remove from oven and let rest for 15 minutes. Serves 8 to 10 people. Serve with a nice merlot.


Pork Chops with Swiss Chard and White Beans

  •  2 tablespoons extra virgin olive oil
  •  4 boneless pork chops (about ¾” thick)
  •  1 teaspoon paprika
  •  1 bunch Swiss chard, stems thinly sliced and leaves torn into bite-sized pieces (about 5 cups)
  •  1 medium onion, chopped
  •  16 ounces cannellini beans, rinsed
  •  2 tablespoons red wine vinegar
  •  2 cloves crushed garlic
  •  1 teaspoon red pepper flakes

Heat olive oil in a large skillet over medium heat. Season pork with paprika, salt, pepper and red pepper flakes. Cook pork for 3-5 minutes a side. Transfer to platter and tent with foil. Reserve the skillet. Add the onion, beans, chard leaves, salt and pepper and cook on medium heat. Toss the chard frequently for about 2-3 minutes) and or until wilted. Take the pork and return back to skillet and mix everything together. Continue cooking for 1-2 minutes heat through. Serves 4. Serve with a chilled Chardonnay crusty hard bread.


Tandoori Chicken Curry

• 3 tablespoons extra virgin olive oil

• 1 small onion, chopped

• 2 cloves garlic

• 3tablespoons red curry

• 1 teaspoon ground cinnamon

• 1 teaspoon paprika

• 1/2 teaspoon grated fresh ginger

• 2 skinless, boneless chicken breast halves, cut into bite-sized pieces

• 1 teaspoons granulated sugar

• 1 tablespoon tomato paste

• 1 cup plain yogurt

• Salt to taste

• 3/4 cup coconut milk

• Squeeze of lemon

• 1/2 teaspoon cayenne pepper

Heat olive oil in a skillet over medium heat. Sautee' onion until lightly browned. Stir in garlic, curry paste, cinnamon, paprika, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste and coconut milk. Bring to a boil, reduce heat and simmer for 20 to 25 minutes.

Stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve over cooked white rice and naan Tandoori-style bread.


Beef Stroganoff

  • 3 pounds sirloin, cubed
  • 1 large bag egg noodles, cooked according to directions
  • 3 cups sliced mushrooms
  • 2 cups frozen peas (optional)
  • 1 yellow onion, diced
  • 2 small cans beef stock
  • 2 small cans mushroom soup (do not add water)
  • 2 cups sour cream
  • ½ cup dry sherry wine
  • Spritz of Worcestershire sauce
  • Salt and pepper, to taste
  • ¼ cup butter

Melt butter in a very large skillet; add cubed sirloin. Brown beef, then add onions and mushrooms. Saute 5 minutes, then add beef broth and soup. Reduce heat to low and cook for 20 minutes. Season with salt and pepper and stir in sherry. Add Worcestershire sauce and sour cream. Sour cream will serve to thicken the sauce mixture. Add peas and continue cooking for another 5 minutes. Add noodles to skillet and gently fold to mix together. Serve immediately. Serves 6 to 10.


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