Tag Archives: sale

Case Lot Is Coming!

Case lot is finally here! It’s the best time to fill your pantry with deals by the dozen, including savings on Food Club brand items.

Empty your trunks and grab your helpers, it’s time for case lot! Stock your pantry with great deals on everyday items and food storage options.

Due to high demand, we are limiting quantities on some case lot items. We are not able to offer rain checks.

Enjoy fantastic savings throughout our store March 2 – March 18 only!

pork chops with spice, capers, and garnish on a white plate

Spice-Rubbed Grilled Pork Chops

pork chops with spice, capers, and garnish on a white plate

Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.

Follow the recipe video here.

Ingredients:

1½ teaspoons smoked paprika

1 teaspoon granulated garlic

¾ teaspoon salt

½ teaspoon dried oregano

½ teaspoon granulated sugar

4 boneless center-cut pork chops (about 6 ounces each)

¼ cup plus 3 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 cup chopped red onion

¼ cup chopped pitted Castelvetrano green olives

2 tablespoons capers, drained and rinsed

2 tablespoons fresh lemon juice

1/8 teaspoon ground black pepper

¼ cup chopped fresh parsley

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.

In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.

Chef Tip:

Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.

Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein

strawberry basil and mozarella with balsamic glaze on skewers

Strawberry, Basil, Mozzarella Skewers

strawberry basil and mozarella with balsamic glaze on skewers

This strawberry, basil and mozzarella skewer recipe is like summer on a stick! Get strawberries on super sale this week with a Salute to Strawberries! Visit the full Weekly Ad here.

Watch the full recipe video here.

Ingredients:

½ cup balsamic vinegar

2  tablespoons packed brown sugar

24 fresh mini mozzarella balls ciliegine

24 small basil leaves

24 strawberries, hulled

12 (6-inch) wooden skewers

Instructions:

In small saucepot, heat vinegar and sugar to a boil over medium heat; reduce heat to medium-low and cook 15 minutes or until reduced by half. Makes about ¼ cup.

Alternately thread 2 of each mozzarella, basil and strawberries onto each skewer. Arrange on serving platter; drizzle with balsamic reduction.

Approximate nutritional values serving (1 skewer): 146 Calories, 10g Fat (6g Saturated), 35mg Cholesterol, 28mg Sodium, 6g Carbohydrates, 1g Fiber, 5g Sugars, 2g Added Sugar, 7g Protein

Yogurt-Marinated Petite Sirloin Steak & Potato Salad

wooden table with steak and a potato salad on a plate

This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.

Ingredients:

4 petite sirloin steaks (about 6 ounces each)

¾ cup lemon garlic Greek yogurt dressing

8 (10-inch) wooden skewers

1 pound red potatoes

3 tablespoons olive oil

4 refrigerated hard-cooked eggs, chopped

1 Roma tomato, chopped

¼ cup quartered radishes

¼ cup thinly sliced red onion

1tablespoon chopped fresh basil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup loosely packed baby arugula

1/3 cup crumbled feta cheese

Instructions:

Place steaks in large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing out any excess air; refrigerate at least 1 hour or up to 8 hours.

Soak skewers in water 30 minutes. Heat large saucepot of salted water to a boil over high heat; add potatoes and cook 10 minutes; drain and let cool.

Prepare outdoor grill for direct grilling over medium-high heat. Cut potatoes into quarters; toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until potatoes are crisp, turning once; let cool.

Turn off burners on 1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack over lit side of grill; cover and cook 6 minutes, turning once. Transfer steaks to unlit side of grill; cover and cook 4 minutes or until internal temperature reaches 140° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Remove potatoes from skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt, pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula and cheese. Serve steaks with potato salad.

Approximate nutritional values per serving: 715 Calories, 44g Fat (14g Saturated), 329mg Cholesterol, 742mg Sodium, 30g Carbohydrates, 3g Fiber, 6g Sugars, 3g Added Sugars, 49g Protein

Yogurt-Marinated Petite Sirloin Steak & Potato Salad

wooden table with steak and a potato salad on a plate

This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.

Ingredients:

4 petite sirloin steaks (about 6 ounces each)

¾ cup lemon garlic Greek yogurt dressing

8 (10-inch) wooden skewers

1 pound red potatoes

3 tablespoons olive oil

4 refrigerated hard-cooked eggs, chopped

1 Roma tomato, chopped

¼ cup quartered radishes

¼ cup thinly sliced red onion

1tablespoon chopped fresh basil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup loosely packed baby arugula

1/3 cup crumbled feta cheese

Instructions:

Place steaks in large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing out any excess air; refrigerate at least 1 hour or up to 8 hours.

Soak skewers in water 30 minutes. Heat large saucepot of salted water to a boil over high heat; add potatoes and cook 10 minutes; drain and let cool.

Prepare outdoor grill for direct grilling over medium-high heat. Cut potatoes into quarters; toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until potatoes are crisp, turning once; let cool.

Turn off burners on 1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack over lit side of grill; cover and cook 6 minutes, turning once. Transfer steaks to unlit side of grill; cover and cook 4 minutes or until internal temperature reaches 140° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Remove potatoes from skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt, pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula and cheese. Serve steaks with potato salad.

Approximate nutritional values per serving: 715 Calories, 44g Fat (14g Saturated), 329mg Cholesterol, 742mg Sodium, 30g Carbohydrates, 3g Fiber, 6g Sugars, 3g Added Sugars, 49g Protein