We celebrate you on your birthday! Get a free carton of Food Club ice cream for your birthday bash. Simply watch for the email at the beginning of your birthday month, and head to the store and pick out your favorite flavor of Food Club ice cream. To redeem, check out with your Rewards phone number and enjoy.
Make your morning eggcelent with this 2-in-1 breakfast. Stay full all day long with the protein from 2 full eggs and happy with the delicious taste of tasty bread.
1 tbs. butter or oil
2 pieces of your favorite bread
Pinch of salt and pepper
Heat a pan over medium- high with butter or oil. While the pan is heating, cut a circle out of your bread slice around 2 inches wide. Place bread slices in hot pan and crack an egg into each hole. Let cook for 2-3 minutes and flip. Cook for another 2 minutes and season with salt and pepper.
All our pharmacies carry a full line of prescription
medications for your pets to make it easier for you. From Heartgard and
Advantage to Rimadyl and Prednisone, we can fill most of your pets’
prescriptions*. It’s easy to do, bring the prescription in or have your
veterinarian send it to us.
*Some prescriptions are not in stock and availability varies
by pharmacy, please contact the pharmacy for details.
Come celebrate our re-grand opening and see the newly
remodeled store in our Glendive location this Saturday, March 2. We have
festivities happening all day, starting at 9:00 am with the ribbon cutting.
Take advantage of great savings with grand re-opening deals on milk, ribs and a
$5 Fill it Fresh bag, as well as a free lunch from 11 – 1.
We heard through the grapevine that this bruschetta recipe is a twist you can’t miss on an Italian favorite. Buon Appetito!
3 cups green and/or red grapes
¼ cup olive oil
½ teaspoon kosher salt
4 fresh rosemary sprigs plus additional chopped for garnish (optional)
½ (16-ounce) loaf rustic bread, cut into ¾-inch-thick slices
8 ounces chèvre (goat cheese), softened
1 tablespoon honey
¼ cup chopped pistachios
Preheat oven to 450°. On rimmed baking pan, toss grapes, 2 tablespoons oil and salt; top with rosemary. Roast 8 minutes or just until grapes begin to burst; remove and discard rosemary.
Heat grill pan over medium-high heat; brush with remaining 2 tablespoons oil. Grill bread 1½ minutes per side or until grill marks appear.
In small bowl, stir chèvre and honey. Spread grilled bread with chèvre mixture; top with roasted grapes and sprinkle with pistachios and rosemary, if desired. Cut larger slices diagonally in half.