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Sides


Brussels Sprouts with Bacon & Cranberries


1/2 pound Heinen’s Own Sliced Bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/4 cup dried cranberries
1/2 teaspoon seasoning salt
Pepper to taste

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts, green onions and dried cranberries to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Makes 8 servings

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Cauliflower & Goat Cheese Gratin


1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack Cheese, coarsely grated
2 cups grated Parmesan
6 ounces Mackenzie Creamery Goat Cheese, cut into small pieces
1 tablespoon chives, chopped
Salt and freshly ground pepper

Preheat oven to 400°F.

Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with chives, salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

Note: Recipe can be doubled.

Makes 6 servings

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Sweet & Sour Green Beans


3 cans green beans
6-7 strips bacon
¼ C vinegar
½ C sugar
1 onion, sliced into strips
Slivered almonds

Cook bacon until crisp. Drain and save drippings for later use. Combine vinegar, sugar, and drippings and stir over heat till boiling. Crumble bacon. Layer beans, onions, slivered almonds, and bacon pieces in a 9×13 casserole dish. Pour the vinegar, sugar, and drippings combination over the casserole. Bake at 350 degrees for 20 minutes.

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Day Before Mashed Potatoes


9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.

Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.

Preheat oven to 350F. Lightly grease a medium baking dish.

Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Makes 8 servings

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Pecan Crusted Sweet Potato Casserole


Crust:

1 cup brown sugar
1/3 cup flour
1 cup toasted pecans, chopped
1/3 cup butter, melted

Sweet Potato Mixture:

3 cups cooked and mashed sweet potatoes
1 cup sugar
½ tsp. salt
1 tsp. vanilla
2 eggs, well beaten
½ cup butter, melted

Preheat oven to 375 degrees. Coat a medium-size oven proof casserole dish with cooking spray.

For the pecan crust: combine brown sugar, flour, pecans and butter in a mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed above. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Can add a couple of tablespoons of heavy cream if mixture is too stiff.

Pour mixture into the prepared baking dish. Bake for 25 minutes. At this point, the dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the pecan crust mixture and return to the oven for 10 minutes. Allow to set at least 20 minutes before serving.

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Potato Leek Gratin


5 tbsp. unsalted butter
4 lbs. leeks, white and light green portions, rinsed well, cut into thin ¼” rings
1 tbsp. sea salt
1 tsp. fresh thyme
½ tsp. nutmeg
¾ tsp. ground pepper
1 cup heavy cream
6 oz. Gruyere cheese, grated
3 oz. Parmigiano-Reggiano cheese, grated
3 lbs. Russet potatoes, peeled, cut into ¼” thin slices
3 tbsp. minced fresh chives

In a 12” non-stick pan over medium heat, melt 4 tbsp. butter. Add leeks and sea salt, stirring to coat with butter. Cover and cook, stir occasionally until leeks are tender about 15-20 minutes.

Add thyme, nutmeg, pepper and heavy cream. Slowly simmer uncovered, stir until thickened, about 15 more minutes. Transfer to a bowl and let cool.

In a bowl, combine cheeses, set aside.

In the oven proof pan, melt over low heat remaining 1 tbsp. butter. Spread one-third of potatoes in this pan then top with one-third of leek mixture then one-third of cheeses, the 1 tbsp of chives. Repeat layering process 2 more times.

Cover pan with oven-proof lid; bake 45 minutes. Remove lid; bake until potatoes are tender and cuts is golden brown, about 30 more minutes.

Let stand 15 minutes before serving. Sprinkle with fresh chives or grated cheese. Serves 8.

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Glazed Pearl Onions in Port


4 boxes of frozen pearl onions
3 cups ruby Port
1 ½ cups chicken broth
4 bay leaves
2 tbsp. dark brown sugar
2 tsp. balsamic vinegar

In a large saucepan, add Port, bay leaves and brown sugar; bring to a boil, stirring until sugar completely dissolves. Reduce heat to medium.

Add onions to Port sauce. Simmer over low heat for 30 minutes.

Using a slotted spoon, transfer onions to a bowl. Boil remaining Port liquid until syrup and reduced to 3 tablespoons – about 15 minutes cooking time.

Discard bay leaves. Stir balsamic vinegar into Port glaze. Pour over reserved onions. Season with sea salt. Serve warm or at room temperature.

Note: Can be made 1-2 days ahead of serving. Cover and chill. Bring to room temperature before serving.

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HEINEN'S

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.