Blackberries might not sound like a natural ingredient for a
grilled cheese sandwich but trust us, you’ll want to try this unique recipe.
This fun twist will turn your standard grilled cheese into a gourmet sandwich
you and your family will love!
Watch the video recipe here and check out our weekly ad here!
Prep: 10 minutes • Cook: 10 minutes • Serves: 4
2 packages (6 ounces each) fresh blackberries
8 thick slices multigrain bread
2 tablespoons olive oil
1 package (8 ounces) Camembert cheese, sliced
¼ cup chopped fresh basil
In medium bowl, smash blackberries with a fork until slightly chunky.
Brush 1 side of bread slices with oil; place oiled side down on work surface. Spread 4 bread slices with smashed blackberries; top with cheese, basil and remaining 4 bread slices, oiled side up.
Heat griddle or grill pan over medium-low heat. In batches if necessary, cook sandwiches 10 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches in half to serve.
buttery, flaky crust on these Cheesy Garlic Knots might leave you with a loss
of words because they are THAT good. This simple and flavorful recipe is easy
to make and tastes great!
Watch the video recipe here and get the weekly ad here.
Prep: 20 minutes • Bake: 15 minutes • Serves: 8
Nonstick baking spray
½ cup Food Club® Shredded Low-Moisture Part-Skim Mozzarella Cheese
½ cup Food Club® Sweet Cream Unsalted Butter, softened
¼ cup Food Club® Grated Parmesan Cheese
1 tablespoon minced garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 can (16 ounces) Food Club® Flaky Jumbo Buttermilk Biscuits
Preheat oven to 375°. Line rimmed baking pan with parchment paper; spray with
baking spray. In large bowl, stir mozzarella cheese, butter, Parmesan
cheese, garlic, oregano and thyme. Makes about 1 cup.
On floured work surface, flatten
each biscuit to ¼-inch thick with hands or rolling pin; spread each with 1½
tablespoons cheese mixture. Fold biscuits in half to enclose cheese mixture;
roll each biscuit into an 8-inch-long rope and tie each into a knot. Place
knots on prepared pan; top with remaining ¼ cup cheese mixture.
Bake knots 15 minutes or until
golden brown. Makes 8 knots.
Warm up with a steaming bowl of homemade New England Clam Chowder.
2 cans minced clams
1 cup onion, chopped
1 cup celery, diced
2 cups potatoes, diced
1 cup carrots, diced
3/4 cup Food Club® butter
3/4 cup Food Club® flour
1 cup Food Club® half-and-half cream
salt and pepper
In a large saucepan, over medium-high heat, butter, onion, celery and carrot. Cook until vegetables have softened (5-7 minutes). Add flour and sir continuously for 3 minutes until mixture has thickened. Slowly add half-and-half, mix continuously. Add salt and pepper.
Add potatoes and clams. Bring mixture to a simmer, but do not let boil.
This easy meal is shrimply the best. Have individualized shrimp packets done and on the table in 30 minutes or less.
1 lb. raw, peeled tail-on shrimp
8 mini corn on the cobs
3 lemons, segmented
4 tbs. parsley, chopped
2 cups butter
Preheat oven to 350 degrees.
Line a sheet pan with 4 individual squares of tin foil. Place even amounts of shrimp, corn parsley and butter in on each tin foil square. Wrap the foil to cover the contents fully and cook for 15-20 minutes until shrimp are done.
Our new Perks Fuel Rewards program is the perfect solution for saving you money at the pump. Whe n you join or switch to fuel rewards, you’ll earn 1 fuel point for every $1 spent at any Macey’s, Fresh Market, Dan’s Market or Dick’s Market location. * When you reach 100 points, redeem your .10 cent discount at any Holiday operated Chevron or Sinclair location and use your Perks phone number to save instantly.
*Currently there are no Holiday fuel stations in southern Utah, however, points can still be earned while shopping at Lin’s Fresh Market.
Earn multiple discounts during the month, good for one fill up of up to 35 gallons each time. See the points breakdown here.
Simplify your weeknight with Culinary Tours® Sesame Teriyaki Sauce to create a quick teriyaki salmon. To see savings on your favorite Culinary Tours® products, click here.
4 (5-6 oz.) salmon filets
1/2 cup Culinary Tours Sesame Teriyaki Sauce
1 cup long grain white rice
2 cups water
salt and pepper
1 lb. broccoli or broccolini trimmed
1 green onion, chopped
sesame seeds (optional)
Heat oven to 450 degrees.
On a sheet pan lined with foil, add broccoli to one side. Toss broccoli with olive oil, salt and pepper. To the other side, add salmon fillets. Season salmon with salt and pepper and top with 1/2 of the teriyaki sauce.
Roast for 15-17 minutes. Meanwhile, rinse rice until water runs clear. bring rice to a boil with 2 cups water in a small pot over medium-high heat. Sprinkle with salt. Cover and reduce heat to simmer. Cook 15 minutes until water is absorbed. Fluff rice with a fork and keep warm with the heat off. Drizzle with remaining teriyaki sauce before serving. Garnish with green onions and sesame seed.
In 6-quart Instant Pot, heat oil on Sauté-More. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts.
Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.