Category Archives: Peterson’s

Citrusy Skirt Steak

Add a little bit of citrus to your next steak🍋🍊 Try this recipe for a fun, summer-inspired meal!

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Prep: 15 minutes plus marinating and standing   Grill: 5 minutes   Serves: 4


  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon orange zest
  • ½ tablespoon lime zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1¼ pounds skirt steak (about ½-inch thick)
  • 2 tablespoons unsalted butter, softened
  • Chopped fresh parsley and/or sprigs for garnish (optional)


  1. In small bowl, stir garlic, oil, juices, zests, salt, black pepper and crushed red pepper. Makes about ⅓ cup.
  2. In 13 x 9-inch baking dish, rub steak with garlic mixture; let stand 30 minutes at room temperature or refrigerate up to 4 hours.
  3. Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade and pat dry with paper towel; let stand 30 minutes at room temperature if refrigerated. Place steak on hot grill rack; cover and cook 5 minutes or until internal temperature reaches 135° for medium-rare, turning once.
  4. Transfer steak to cutting board and top with butter; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) To serve, thinly slice steak across the grain; garnish with parsley, if desired.

Chef Tip

Serve steak in tacos, quesadillas, lettuce wraps or stir-fries.


Approximate nutritional values per serving (5 ounces): 367 Calories, 27g Fat (9g Saturated), 110mg Cholesterol, 307mg Sodium, 2g Carbohydrates, 0g Fiber, 1g Sugars, 30g Protein

Grilled Cheese Dippers

Rolled grilled cheese with tomato soup

The perfect snack has finally been created- the Grilled Cheese dipper! To accomplish this delicious and dippable snack, you simply roll and grill your traditional grilled cheese. To make this snack even better, don’t forget the tomato soup for the perfect dipping combo.


1 loaf white bread

1 pkg. sliced cheddar cheese

1 can tomato soup


Lay two slices of white bread side-by-side on a flat surface and roll to 1/4 inch thick with a rolling pin. Lay a slice of a cheese on top and roll into a pin-wheel shape. If needed, slide a toothpick through each side to hold in place while you grill.

After rolling out the amount you need, heat a frying pan with 2 tbs. of butter over medium heat until butter is fully melted. Lay 3-5 rolled grilled cheese in the pan and rotate 90 degrees after browned and melty until you have grilled the entire roll.

To serve, heat tomato soup through and dip the cheesy grilled cheese dippers. Enjoy!

August Produce Guide

basket full of peaches, apples, swiss chard, and garlic

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 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!


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!


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).

Mexican Street Corn Brats

This unique, Mexican street corn inspired bratwurst is a recipe that your friends and family won’t be able to put down!

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Prep: 15 minutes   Grill: 27 minutes   Serves: 4


  • 2 ears sweet corn, husk, and silk removed
  • ¼ cup finely chopped red onion
  • ¼ cup grated Cotija or Parmesan cheese
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon mayonnaise
  • 2 teaspoons cayenne pepper hot sauce plus additional for garnish (optional)
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • 4 uncooked bratwurst sausages
  • 4 hot dog buns


  1. Prepare outdoor grill for direct grilling over high heat. Place corn on hot grill rack; cover and cook 12 minutes or until charred, turning ¼ turn every 3 minutes. Transfer corn to cutting board to cool; reduce grill heat to medium-low. Once corn is cool, cut corn kernels from cobs.
  2. In large bowl, stir red onion, cheese, cilantro, sour cream, lime juice, mayonnaise, hot sauce, garlic powder and chili powder; fold in corn. Makes about 1⅓ cups.
  3. Place brats on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 160°, turning frequently. About 3 minutes before brats are done, place buns, cut side down, on hot grill rack; cover and cook 3 minutes or until grill marks appear.
  4. Serve brats in buns topped with corn mixture and hot sauce, if desired.


Approximate nutritional values per serving (1 topped brat): 505 Calories, 32g Fat (11g Saturated), 73mg Cholesterol, 1143mg Sodium, 36g Carbohydrates, 2g Fiber, 7g Sugars, 19g Protein

Grilled Thai Peanut Chicken Tenders with Pepper-Broccoli Slaw

Try this delicious grilled Thai peanut chicken tenders for a fun and flavorful dinner!

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Prep: 15 minutes plus marinating
Grill: 8 minutes • Serves: 4


  • 2          tablespoons canned lite coconut milk
  • 2          tablespoons Thai peanut satay sauce or Bangkok peanut sauce
  • 2          teaspoons light brown sugar
  • 2          teaspoons rice vinegar
  • 1½       pounds boneless, skinless chicken tenders (about 8 tenders)
  • 2          medium orange, red and/or yellow bell peppers, chopped
  • 4          cups broccoli coleslaw
  • 3          tablespoons fresh lime juice
  • 2          tablespoons chopped lightly salted dry roasted peanuts plus additional for garnish
  • 1          tablespoon honey
  • Fresh cilantro sprigs for garnish


  1. In small bowl, whisk coconut milk, peanut satay sauce, sugar and vinegar. Makes about 1/3 cup.
  2. Place chicken in large zip-top plastic bag; pour coconut milk mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss peppers, broccoli coleslaw, lime juice, peanuts and honey. Makes about 5 cups.
  4. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 8 minutes or until grill marks appear and internal temperature reaches 165°, turning once. Serve chicken with broccoli slaw mixture garnished with peanuts and cilantro.


Approximate nutritional values per serving (2 chicken tenders, 1¼ cups salad): 487 Calories, 22g Fat (4g Saturated), 105mg Cholesterol, 581mg Sodium, 33g Carbohydrates, 5g Fiber, 22g Sugars, 40g Protein

Honey Scones

Try these delicious honey scones for a fun and tasty dessert or snack!


  • 6 cups Augason Farms Honey White Bread & Roll Mix
  • 2 ¼ cups warm water
  • 2 tablespoons yeast
  • 1/3 cup oil


  1. Combine bread mix, yeast, water, and oil. Knead until smooth and elastic, or mix 10-12 minutes using the dough hook on 2nd (3-speed mixer)
  2. Cover and let rest for 20 minutes, roll out and cut.
  3. Fry at 375° F. Turn when golden brown on the underneath side, fry until golden brown.
  4. Serve with butter, honey, and powdered sugar.

Utah Funeral Potatoes

Ever been to a gathering or party in Utah? Chances are you’ve had the delicious funeral potato casserole that is beloved by many. Try this recipe for a classic Utah favorite!


  • 2 lbs hash browns
  • 12 cup butter
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 1-pint sour cream
  • 12 teaspoon salt
  • 3cup onion, chopped
  • 1 tablespoon butter
  • 2 cups longhorn cheese, grated, firmly packed
  • 12 cups corn flakes, crushed
  • 4 tablespoons butter, melted


  1. Saute onion in 1 tablespoon of butter over medium heat until translucent.
  2. Mix together all ingredients except for cornflakes and 4 tablespoons of butter.
  3. Put potato mixture in a 9×13 inch baking pan.
  4. Combine corn flakes and butter. Sprinkle mixture on top of the casserole.
  5. Bake for 40-50 minutes at 350 degrees.

Frog-Eye Salad

Frog-eye salad is delicious even though the name doesn’t sound very appetizing… Try this recipe for a Utah classic that will always be a crowd-pleaser.


  • 1 cup acini di pepe pasta or pastina pasta
  • 1 can (20 oz.) pineapple tidbits in juice (not syrup), drained, reserve juice
  • 1 can (20 oz.) crushed pineapple juice, drained, reserve the juice
  • 1 large egg
  • 1/2 tablespoon salt
  • 1/2 cup white sugar
  • 1/2 tablespoon freshly squeezed lemon juice
  • 2 cans (15 oz. ea) mandarin oranges in juice
  • 1 container (8 oz.) frozen whipped topping, completely thawed


  1. Cook pasta according to package directions. Drain and rinse pasta in cold water then place in large bowl in refrigerator.
  2. Drain pineapple tidbits for 1 cup of pineapple juice.
  3. Remove 1 tablespoon pineapple juice and pour into small bowl. Pour remaining pineapple juice into medium pot, set over medium heat.
  4. Whisk in egg. Add flour and reserved tablespoon of pineapple juice together and whisk with fork until smooth. Add to egg and pineapple mixture. Add salt and white sugar.
  5. Cook over medium heat until mixture has thickened. Stir occasionally for 10 min. Remove pot from heat. Stir in lemon juice and cool in refrigerator for approximately 30 min.
  6. Pour pasta in and return bowl to refrigerator until everything is completely chilled.
  7. Open cans and drain mandarin oranges, crushed pineapple, and pineapple tidbits.
  8. Add fruit to cooled pasta mixture and stir.
  9. Gently add thawed whipped topping unit all ingredients are combined. Cover and refrigerate overnight.

5-Ingredient Summer Tomato & Corn Salad

This light and refreshing salad is a great lunch during the summer heat.

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Prep: 10 minutes   Serves: 4


  • 1 pound summer tomatoes, cored and chopped into 1-inch pieces (about 3 cups)
  • 2 large ears fresh corn, kernels cut from cob (about 1½ cups)
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons coarsely chopped fresh basil, parsley and/or cilantro
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper


  1. In large bowl, toss all ingredients. Makes about 4 cups.

Chef Tip

Try using a variety of the season’s best tomatoes including different colors and sizes in this recipe.


Approximate nutritional values per serving (1 cup): 119 Calories, 8g Fat (1g Saturated), 0mg Cholesterol, 253mg Sodium, 13g Carbohydrates, 3g Fiber, 4g Sugars, 2g Protein

Food Club Loaded Fry Sauce

The classic dipping sauce with an extra boost of flavor. Try out this zesty Food Club favorite.

What you’ll need:

  • 1/2 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup relish
  • 1 TBSP apple cider vinegar
  • 1/4 tsp cayenne
  • kosher salt to taste

Whisk all ingredients together in medium bowl. Enjoy!