Complete Meal Menu

Almond Cake with Honey Balsamic Strawberries

Hello. Meet your new best friend/dessert… Almond Cake.

Hands on time: 15 minutes
Start to finish: 1 hour

3/4 cup sugar
One 8-ounce can almond paste, broken into pieces
1/2 cup (1 stick) unsalted butter, softened
Zest of 1 orange
1 teaspoon vanilla extract
3 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sliced strawberries
2 tablespoons honey
2 teaspoons balsamic vinegar
Powdered sugar for dusting

Preheat oven to 350°F. Butter a 9-inch cake pan with 2-inch-high sides. Line the pan with a piece of parchment paper cut to fit and butter and flour the paper.

Pulse the sugar and almond paste together in a food processor until they are finely blended. Toss in butter, zest and vanilla and pulse again until smooth. Turn on the processor and add the eggs one at a time. Remove the lid and add the flour, baking powder and salt and pulse a few more times just until blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool the pan on a rack for about 30 minutes, then loosen the sides with a knife, invert it onto a serving plate and peel off the parchment.

While the cake bakes, combine the berries, honey and balsamic in a bowl and refrigerate for at least one hour or until they’re juicy. Serve the cake with the berries on top and dust with powdered sugar.

Make-Ahead: The cake can be made one day ahead and kept covered at room temperature. The berries can be made up to 6 hours ahead.

Serves 6 to 8

Recipe created by Carla Snyder

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Creamy Potato Gratin

Potatoes and cream…hmmm, need I say more?

Hands-on-time: 30 minutes
Start to finish: 1 hour 45 minutes

3 tablespoons unsalted butter, room temperature, divided
1 2/3 cups whipping cream
1 2/3 cups whole milk
4 cloves garlic, thinly sliced
3 lbs baking potatoes, peeled, cut into 1/4-inch (.5 cm) slices
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 375°F.

Combine the cream, milk and garlic in medium saucepan. Bring to a simmer and remove from heat. Let steep for 10 minutes.

Meanwhile, butter a wide shallow 2-quart baking dish with 1 tablespoon butter. Arrange 1/3 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Pour 1/3 of the cream mixture over potatoes. Repeat 2 more times. Dot the top with the remaining 2 tablespoons butter. Transfer the gratin dish to a rimmed baking sheet.

Bake gratin until top is brown and sauce is bubbling at edges, about 45 minutes to 1 hour. Allow the gratin to rest 15 minutes before serving.

Make-ahead: The gratin can be assembled up to 12 hours ahead and refrigerated or baked up to 1 hour ahead and kept, covered with foil in a warm oven. If baking cold from the fridge allow 15 minutes or so extra time to cook.

Serves 8

Recipe created by Carla Snyder

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Grilled Turkey Rolls with Arugula, Currants and Pine Nuts

Winter, spring, summer or fall, you’re going to love these salty, sweet and peppery little turkey rolls. It’s a snap to pull them together, they cook in the blink of an eye and there’s not much in the way of clean-up which stacks these neat little bundles of flavor firmly in my favorite’s column.

Hands on time: 20 minutes
Start to finish: 30 minutes

8 thin slices turkey breast
Salt and freshly ground black pepper
1cup grated Parmesan cheese
1/2 cup arugula finely chopped
1/2 cup panko or dry bread crumbs
1/2 cup currants, soaked in 1/4 cup warm water for about 30 minutes
1/2 cup pine nuts, toasted
3 tablespoons olive oil
Preheat a grill or broiler to high heat.

With a meat mallet, pound the turkey until it is very thin but not torn and lay it out on a work surface. Lightly salt (the filling will be salty) and pepper the meat.

In a small bowl stir together the Parmesan, arugula, panko, currants and 2 tbsp of the water they soaked in and pine nuts. Divide the mixture among the turkey and spread it out in a thin layer. Starting at the narrow end if there is one, roll up the turkey rolls and secure them each with a toothpick. Drizzle the rolls with the olive oil and rub it over to coat them with your fingers.

Arrange the rolls at least 2-inches apart on the hot grill or on a sheet pan under the broiler with the rack set on the second highest position. Grill 10-12 minutes turning every 3 or 4 minutes. If broiling, turn them in the same manner as the grill. Remove the picks and serve immediately.

Make-ahead: The turkey rolls can be assembled and kept covered and refrigerated for up to 2 hours before serving. Cook right before serving.

Serves 6 to 8

Recipe created by Carla Snyder

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Pear Salad with Hazelnuts and Gorgonzola

What could be better than pears, hazelnuts and Gorgonzola? Whip up the dressing ahead of time and toss this fave salad at the last moment.

Start to finish: 30 minutes
Hands on time: 20 minutes

2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 tablespoons minced shallot
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup olive oil
2 heads Boston lettuce, washed and torn into bite-sized pieces
1 head radicchio, cut into thin slivers
3 ripe pears, cored and each cut into 8 slices
1 cup gorgonzola cheese
1 cup toasted hazelnuts, skinned and chopped
Salt and freshly ground black pepper
Add the lemon juice, vinegar and shallot to a medium bowl and let sit for about 5 minutes for the flavors to blend. Add the honey and mustard and vigorously whisk in the olive oil until blended and emulsified. Set aside.

In a large bowl, combine the lettuce and radicchio and toss with half the dressing. Arrange the salad on serving plates.

Add a few tablespoons of the dressing to the pears and toss gently. Arrange the pears decoratively on the salads and sprinkle over the gorgonzola and hazelnuts. Sprinkle with salt and pepper and drizzle over a little more dressing if desired.

Tip: To toast hazelnuts, just brown them in a 350°F oven, transfer them hot to a towel, cover and let steam for a few minutes. Then rub them vigorously between the toweling and the skins just fall off. Or you can always buy them skinned.

Make-ahead: The dressing can be made up to 24 hours in advance, kept covered and refrigerated. Cut the pears and toss the salad just before serving.

Serves 6 to 8

Recipe created by Carla Snyder

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Roasted Asparagus

Not only is this asparagus dish lemony delicious, but beautiful as well which is always a good combination.

Hands on time: 5 minutes
Start to finish: 25 minutes

2 bunches asparagus, tough stalks trimmed
2 tablespoons olive oil
Salt and freshly ground black pepper
Zest of one lemon
Lemon oil to drizzle

Preheat oven to 400ºF

Spread the asparagus on a sheet pan and drizzle with the olive oil. Sprinkle with salt and pepper and roll them to coat evenly. Roast the asparagus for 20 minutes or until it is tender.

Transfer the asparagus to serving plates, sprinkle over the zest and drizzle with the lemon oil.

Tip: Lemon oil is pretty much what it sounds like. But, because it is lemon flavor trapped in a fat, the lemon flavor is much more pronounced than even lemon zest and it won’t fade the vibrant green color like lemon juice.

Make-ahead: This is really a last minute kind of side dish. Reheated, it just doesn’t have the texture and flavor of the just cooked dish, but luckily it’s so easy to make that you can assemble it ahead of time and just pop it in the oven at the last moment.

Serves 8

Recipe created by Carla Snyder

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Shrimp Cocktail Shooters with Pickled Vegetables

The skewers of pickled carrot, olive and shrimp are a great accompaniment to the delicious tequila spiked bloody Mary. Whether you dip the skewered tidbits into the drink or not, you can’t get enough of those salty, tangy vegetables paired with succulent shrimp.

Start to finish: 2 hours 30 minutes
Hands on time: 30 minutes

One 14.5 oz can diced tomatoes
2 green onions or scallions, chopped
1/4 cup finely diced celery
1/2 cup beef broth
2 tablespoons lime juice, plus more for rims of glasses
2 tablespoons tequila
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon honey
1 teaspoon Tabasco or pepper sauce, or more to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 lb medium shrimp
3 tablespoons kosher salt (for coating the rims of the glasses)
An assortment of pickled vegetables such as carrots or green beans as garnish
Green olives as garnish
2 tablespoons minced cilantro

Add the tomatoes, onion, celery, broth, lime juice, tequila, Worcestershire, horseradish, honey, Tabasco, salt and pepper to the bowl of a food processor or blender and process until smooth. Taste for seasoning and adjust with more salt, pepper, hot sauce or lime juice. Chill the sauce in the refrigerator for at least 2 hours for flavors to blend.

When ready to serve, squeeze 1 lime on a small plate and spread the salt on another. Dip the rim of each shot glass into the lime juice and then into the salt to create a salted rim. Skewer a shrimp, pickled vegetable and olive on wooden picks. Divide the bloody Mary among the glasses and lay the skewers over the top of each glass. Sprinkle with cilantro.

Make-ahead: The shooter can be made 24 hours in advance and kept covered in the refrigerator. The shrimp and veggies can be assembled 6 hours ahead and kept covered and chilled.

Makes about 2-1/4 cups (550 mL) making about 18 shots

Recipe created by Carla Snyder

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We're Heinen's Grocery Stores, a Cleveland, OH based family-owned grocery store established in 1929. Focused on quality meats, fresh market produce and superior customer service, we make grocery shopping something to smile about.