These dumplings have got a peach of our hearts. With 3 simple ingredients, treat yourself to these pastries filled with fresh peaches.
Ingredients:
1 can Food Club® crescent rolls
3 ripe and peeled peaches
1 tbs. honey
Instructions:
Preheat the oven according to package instructions.
Slice the peaches into large segments and roll into crescent rolls.
Bake according to package.
While still hot, drizzle with honey and enjoy!
Produce doesn’t get much sweeter than this. Our seasonal produce picks below are oh-so flavorful and pack a nutritional punch to boot. Read on to find out why you’re going to want to include these fruits and vegetables in your next meal, snack, or bored doodle (yeah they’re that awesome!).
Swiss Chard
One of the greenest and leafiest of the leafy greens, one leaf (it is a big leaf) provides half your daily vitamin A, a quarter of your vitamin C, five times your vitamin K, and is a good source of vitamin E, iron, magnesium, potassium, and manganese. Swiss chard is so nutritious, we’re providing a dedicated social media post this week to highlight how to use it. To get you by until then, try replacing the greens in your next salad with Swiss chard. Just remove the fibrous stem in the middle (save it to cook up later because it’s still very nutritious) and wash, chop, and toss the remainder of the leaf as you would other greens.
Bell Peppers
Green, yellow, orange, and red bell peppers…did you know they’re all from the same plant? Yep, there is no red bell pepper plant or green bell pepper plant. Green is just the unripe pepper and red is fully ripe, with yellow and orange at intermediate stages. Since they’re not ripe, green peppers have an earthier and slightly spicier flavor compared with red, orange, and yellow, which are comparatively sweeter. Less time on the vine also means lower cost but also fewer nutrients. Red peppers have eight times the vitamin A and twice the vitamin C of green peppers. In fact, red peppers have as roughly the same vitamin A content as a carrot and vitamin C as an orange.
Garlic
Garlic has a more subtle approach to health than Swiss chard or bell peppers (though its flavor is anything but). You won’t find a boast-worthy amount of essential vitamins and minerals in garlic but you will find sulfur (the reason for its pungent flavor and odor). While not essential nutrients, the sulfur compounds in garlic (allicin being the most well-known) have been associated with a host of benefits from cardiovascular health to improved attractiveness (it’s true!). There are so many benefits from garlic we couldn’t fit them all here so we’re dedicating an entire social post to this vampire-killing vegetable later this week. Stay tuned!
Peaches
On to the sweeter fare. While transitioning from garlic to peaches may send your mouth into a confused downward spiral, don’t pigeonhole this fruit. Peaches can pair wonderfully with garlic as a savory chutney served over pork chops or even marinated in a garlic marinade and grilled. Venture outside your cobbler and pie comfort zone and experiment with this versatile fruit while it lasts. Why eat peaches? Peaches contain a modest amount of vitamin A and C as well as potassium but most importantly they’re a rich source of antioxidant flavonoid which may help protect against cancer and cardiovascular disease as well as support brain health. Plus, they’re soft, juicy, and delicious!
Apples
Like peaches, it’s the antioxidants that likely provide the most benefit, rather than the vitamins and minerals. Apples are a good source of fiber and vitamin C, but the health benefits of apples are attributed primarily to polyphenols. Benefits of eating apples include a reduced risk of cancer (esophageal, lung, larynx, and colorectal especially) as well as the cardio-protective and even cognitive benefits (there’s promising evidence that apples might help reduce the risk of neurodegenerative disorders like Alzheimer’s). Most of the polyphenols are in the skin so include the skin and opt for the whole fruit (raw or cooked) rather than juice (cloudy juice may still offer benefits, though less than the whole fruit).
Get ready for freshly roasted chilies! They will be available on Fridays from 4pm-7pm and Saturdays from 10am-3pm. Keep your eye out for other delicious in-store items made from chilies as well as recipes right here.
August 16-17
Fresh Market 21st South
Lin’s Price
Fresh Market Taylorsville
Macey’s Holladay
Fresh Market South Ogden
Macey’s East Ogden
Macey’s Lehi
Macey’s Pleasant Grove
Lin’s Cedar City
Macey’s Sandy
Macey’s Tooele
Lin’s East St. George
August 30-31
Dan’s Foothill
Lin’s Price
Macey’s West Jordan
Macey’s Murray
Macey’s Providence
Macey’s South Ogden
Fresh Market American Fork
Macey’s Orem
Lin’s Richfield
Macey’s Provo
Macey’s Tooele
Lin’s Hurricane
August 23-24
Fresh Market 21st South
Lin’s Price
Fresh Market Granger
Macey’s Holladay
Dick’s Centerville
Macey’s East Ogden
Macey’s Lehi
Macey’s Pleasant Grove
Lin’s Cedar City
Macey’s Draper
Macey’s Tooele
Lin’s St. George
September 6-7
Dan’s Foothill
Lin’s Price
Macey’s West Jordan
Macey’s Murray
Macey’s Providence
Macey’s South Ogden
Fresh Market American Fork
Macey’s Orem
Lin’s Richfield
Macey’s Provo
Macey’s Tooele
Lin’s Hurricane
Filet mignon is arguably the finest cut of steak you can make. Follow our tips below to perfectly grill a tender, juicy and flavorful filet mignon.
Summer is in full swing and it’s time to cool down with these summer fruit-inspired mocktails. Follow the recipes below for a coconut, pineapple and lime flavored recipe.
Coconut
1 can coconut cream
2 tbs. sugar
2 cups ice
blend
Lime
2 cups lime juice
2 tbs. sugar
2 cups ice
blend
Pineapple
2 cups pineapple juice
2 tbs. sugar
2 cups ice
blend
Want more S’mores, but don’t want to deal with the mess? Simply take all of the classic ingredients to the oven and make yourself a mess-free treat.
Ingredients:
2 packages graham crackers
5 chocolate bars
1 package large marshmallows
Instructions:
Heat the oven to 350 degrees and line a 9×13 inch dish with foil.
Line the bottom of the dish with graham crackers, cover the entirety of the graham crackers with chocolate, and top with 1 marshmallow per square. To complete the dish, top the marshmallows with graham crackers so that you have lined up as many s’mores as possible in the dish.
Bake for 3-5 minutes until the marshmallows are toasted and the chocolate has melted.
These new Paradise Peaches are extra juicy and are locally by CK Farms in Sataquin, Utah! These would be perfect to create the best peach cobbler you have ever tasted or just with sugar and cream! Stop by the store today to pick up your Paradise Peaches!
Our pharmacies can now provide self-administered birth control in one easy visit.
Ensuring all women have access to affordable care is extremely important to us. Our pharmacies can now prescribe birth control without a visit to your doctor, simplifying the process for women who are 18 and older. No appointment needed, insurance is not required, and our pharmacies offer extended hours and convenient locations. Simply visit any Macey’s, Lin’s, Fresh Market, Dan’s or Dick’s Centerville pharmacies* for a low-cost consultation with a qualified Pharmacist, that includes a health questionnaire and blood pressure reading. The Pharmacist will then work with you to find the best birth control option that best fits your needs. Once qualified, you will receive up to a 12-month prescription for birth control. Our Pharmacy is excited to offer this comprehensive women’s health service at our convenient pharmacy locations. Lean more about new services here.
*This service is not available at Dick’s Bountiful or Lin’s Overton locations.
This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!
Check out the whole recipe video here!
Cedar Planked Salmon with Jalapeño-Corn Salsa
Prep: 15 minutes plus soaking
Grill: 20 minutes • Serves: 4
1 cedar grilling plank
2 ears of corn, silks and husks removed
2 jalapeño peppers
4 teaspoons extra virgin olive oil
3 tablespoons finely chopped red onion
2 tablespoons coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
¾ teaspoon salt
¼ teaspoon ground chipotle powder
1½ pounds fresh salmon fillet
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.
Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein
This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!
Check out the whole recipe video here!
Cedar Planked Salmon with Jalapeño-Corn Salsa
Prep: 15 minutes plus soaking
Grill: 20 minutes • Serves: 4
1 cedar grilling plank
2 ears of corn, silks and husks removed
2 jalapeño peppers
4 teaspoons extra virgin olive oil
3 tablespoons finely chopped red onion
2 tablespoons coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
¾ teaspoon salt
¼ teaspoon ground chipotle powder
1½ pounds fresh salmon fillet
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.
Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein