Category: Recipography

Is it possible? Will Michigan’s snow actually melt? Will the temperatures ever rise above 50 F? Is spring just around the corner, and can this actually be year 5 of my Lent recipe packages?

After one of the harshest winters in the mitten’s history, only one thing seems certain. The Polar Vortex won’t delay the start of Lent.

This year, the Lenten season begins on Wednesday, March 5th and ends on Sunday, April 20th.

With 6 weeks of Lenten meals to plan for, I know it can be pretty challenging to come up with delicious meatless meals your family will enjoy. So from fish and shellfish to savory pasta and vegetable dishes, you can look forward to two packages of new recipes during the Lenten season–one now and one more on Tuesday, March 25th.

You may even like these recipes so much you’ll be inspired to create some wonderful new recipes of your own that you can share with us!

Last year’s recipes included:

What do I have for you this year? Let’s start with;

Fried shrimp, closeup

Sautéed Shrimp & Scallops with Potato Gnocchi, Asparagus & Mushrooms

Makes 4 Servings

12 21/25-Size Peeled & De-Veined Shrimp
8 Sea Scallops
1 – 16 oz Pkg. Potato Gnocchi (Gia Russa or Delallo Brand)
2 TBSP Olive Oil
1 TBSP Garlic, Chopped
1 Bunch Asparagus, Cut in 1” Pieces
4 Med. Large Mushrooms, Quartered
12 Grape Tomatoes, Halved

½ Cup Basil Pesto
2 Cups Nino’s Homemade Palomino Sauce
¼ Cup Parmesan Cheese, Shredded or Shaved

  1. Begin by par-cooking the potato gnocchi in boiling, salted water for 3 minutes or until they float. Remove from the water and set aside, and then blanch the asparagus in that same water for 3 minutes. Remove and set aside.
  2. In a non-stick sauté pan, over medium-high heat, add 1 TBSP of olive oil and sear the shrimp and scallops on both sides (about 1 minute on each side for the shrimp and 2 to 3 minutes on each side for the scallops).
  3. Set aside your cooked seafood on a small plate, and then add the remaining 1 TBSP of olive oil.
  4. Sauté the garlic, mushrooms and blanched asparagus 2 to 3 minutes. Then add the halved grape tomatoes and sauté 1 minute longer.
  5. Add back the reserved shrimp, scallops and gnocchi to your sauté pan. Add the basil pesto and toss.
  6. When all ingredients are heated together, season with salt and pepper.
  7. Serve topped with a ladle of heated Palomino sauce and garnish with Parmesan cheese.

My second recipe has become a very popular addition to our Gourmet to Go case at Nino’s. It came about as a result of an opportunity I had to work as a guest chef on a cruise line. The guys in the kitchen taught me this one.

It’s way simple.

Spinach & Dill Crusted Salmon

Makes 4 servings

4 – 8 ounce Salmon Fillets, Skinless
1 Cup Nino’s Spinach Dip
1 TBSP Chopped Dill
1 Cup Salvaggio Italian Bread Crumbs
½ Cup Parmesan Cheese (Grated or Shredded)

  1. Season salmon fillets with salt and pepper, and place (former) skin side down on a non-stick baking pan.
  2. Mix together the spinach dip, chopped dill and Italian bread crumbs.
  3. Spread a ½”-thick layer of the spinach dip mixture on top of each salmon fillet, edge to edge.
  4. Sprinkle tops of each mixture with the Parmesan cheese.
  5. Bake at 375 F approximately 20 minutes or until the salmon is firm, opaque and cooked through.

And finally, my last recipe is one the kids will really love. It uses Nino’s fresh, artisan pizza dough, which you can find in our refrigerated case near the Take n’ Bake Pizzas.

3 Cheese Pizza Rolls with Salvaggio Marinara Dipping Sauce

Makes 4 Servings

1 Egg, Beaten
¼ Cup Milk

1 Bag Nino’s Artisan Pizza Dough
1 ½ Cup Nino’s Market Café Pizza Sauce
1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Monterey Jack Cheese
¼ Cup Shredded Parmesan Cheese
2 TBSP Sesame Seeds

  1. Preheat your oven to 375 F.
  2. Prepare an egg wash by stirring together the beaten egg and milk. Set aside.
  3. Unpackage the pizza dough onto a floured work surface and roll/stretch out the dough into a rectangle approximately 18” left to right and 10” top to bottom.
  4. Brush off any excess flour.
  5. Spread the pizza sauce onto dough–edge to edge, leaving 1” of unsauced dough at the top and bottom.
  6. Spread the mozzarella and Monterey jack cheese evenly over the top of the sauce only.
  7. Carefully fold the top and bottom edges of the dough to the center. Do not overlap.
  8. Paint the top of the dough with egg wash. Then fold the top half of the dough over the bottom half, and seal the bottom seam by pinching with your fingers. You should now have a cheese-stuffed loaf approximately 3” by 18” long.
  9. Position the dough so that the seam side is down, and then paint the top of the stuffed loaf once again with the egg wash. Sprinkle evenly with Parmesan cheese and sesame seeds.
  10. Trim off ½” from each end. Then cut the loaf into approximately 3”-wide pieces, placing each one on a non-stick cookie sheet about 2” apart.
  11. Cover lightly with a dry towel and allow to rest 30 minutes.
  12. Bake at 375 F approximately 15 minutes or until the pizza rolls are golden to medium brown and the cheese is melted.
  13. Serve with warm Salvaggio Brand Marinara sauce for dipping.

I hope you enjoy these new recipes, and as a reminder, we have more great Lent recipes on our website and in our blog archive.

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