All posts by Ryan Wagoner

May Produce Guide

May Produce Guide

Gone are the days of winter citrus and other chilly-season produce, and on to the days of fresh greens and tropical fruits. The freshest produce in May may seem like a strange combination, but it’s the best time to blend the sweet and tart flavors of more tropical fruits with home-style items like snap peas and squash. Try your hand at combining these fresh-as-can-be produce items in your weekday meals.



True-to-fruit-form, dried, or juiced, pineapples are a great source for magnesium and potassium. According to a variety of research, pineapple contributes to fantastic hair and increased energy.



Mangoes are a great fruit to add to nearly any fish-based dish. The acidity brings out the buttery goodness inside. Mangoes also decrease obesity and heart disease. It’s a #winwin. Check out our mango sticky rice recipe.

Snap Pea

Snap Peas

Snap peas are an excellent source of fiber, not to mention they are free of gluten, cholesterol and fat. Add these delicious peas to a stir fry or salad for all of these added benefits.


Summer Squash

Full of magnesium and fiber, summer squash is a great addition to any meal. Whether it is simply steamed and salted or baked with cheese, it’s the perfect addition to any summer meal.

Sprout Giveaway

Purchase $10 in Sprout products between May 1st and May 31st you will automatically be entered to win a Radio Flyer wagon filled with Sprouts products and a backpack!

Use your rewards phone number to enter. Terms & Conditions.

The contest will end on May 31st, 2020 at 11:59 pm. The winners will be named and alerted by email or phone on June 15th.

Save up to $1 per gallon!

You can now choose to save on groceries or fuel with Perks Fuel Rewards and Holiday. Every $100 equals a 10 discount at any of the 60 Holiday operated Chevron or Sinclair stations. 

It’s easy to start earning money towards savings on fuel. Every dollar spent at any Macey’s, Fresh Market, Dan’s, or Dick’s Market location earns 1 Perks point towards a fuel discount. For every $100 spent, you’ll earn a .10 discount per gallon, good for one fill-up of up to 35 gallons.

To earn points, provide your phone number at checkout every time you shop. To track your points, log into your account. Perks Fuel Rewards cannot be combined with grocery Perks, points can only be earned to spend on either grocery or fuel.

Mixed Vegetable Gratin

Prep time: 5 minutes Cook time: 40 minutes Total time: 45 minutes Serves: 10


  • 2 (16-ounce) bags Food Club California Blend Vegetables, thawed
  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 3 cups milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups Food Club Shredded Cheddar Cheese
  • 1/3 cup grated Parmesan cheese
  • 1 (6-ounce) box Food Club Cornbread Stuffing Mix
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
  2. In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
  3. Add milk, whisking constantly, and bring to a boil. Add salt, pepper, mustard, cheddar and parmesan cheeses. Mix until combined and remove from heat. Fold in vegetables until thoroughly combined. Transfer to prepared baking dish.
  4. In a medium bowl, melt butter in the microwave. Add cornbread stuffing and toss to combine. Sprinkle mixture evenly over vegetable gratin and bake for 30 minutes, or until the center is hot and the top is golden-brown. Garnish with chopped parsley.

Ham-Stuffed Mushrooms

Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes Serves: 16


  • 16 large cremini mushrooms
  • 1 cup Food Club Panko Bread Crumbs
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, minced
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Food Club Italian Seasoning
  • 1 cup Food Club Shredded Mozzarella Cheese
  • 1 cup cooked ham, chopped
  • 1/4 cup chopped parsley, plus more for garnish


  1. Preheat oven to 350°F. Remove mushroom stems and use a spoon to scoop out dark mushroom gills, being careful not to break mushroom caps. Place mushrooms cup-side-up on a rimmed baking sheet and set aside
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bread crumbs and cook, stirring frequently until golden brown, about 10 minutes. Transfer to a bowl to cool and wipe out skillet. Add remaining olive oil and onion, red pepper, green pepper, salt, and Italian seasoning. Cook until vegetables have softened, about 7 minutes. Transfer mixture to a large bowl and let cool 5 minutes. Add mozzarella cheese, ham, and parsley. Stir to combine.
  3. Generously stuff each mushroom with filling mixture. Top with bread crumbs and bake for 25 minutes, or until mushrooms are tender. Garnish with fresh parsley.
Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

Cotton Tails

Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?


  • Food Club® Pretzels
  • Marshmallows
  • Food Club® White Chocolate Chips
  • Pink Food Coloring


  1. Start by grabbing a baking sheet and lining it with wax/parchment paper. Layout desired amounts of pretzels and place marshmallows on top.
  2. Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
  3. Separate 1/4 of the white chocolate chips out. Put both portions into microwave-safe bowls and heat until melted. Color the smaller portion with pink food coloring. Add your melted chocolate into a plastic baggie. Cut the corner off for piping.
  4. Layout a separate piece of wax paper and pipe the shape of the bunny feet with the white chocolate. Let it dry and then follow with the pink colored chocolate to create the pads of the feet.
  5. Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
  6. Plate your cottontails and enjoy your adorable treat!

P&G Spring Cleaning

From shiny floors to spotless dishes, we’ve got the brands you trust to bring you the peace of mind you deserve this Spring. Text ‘SPRING’ to 80160 for a chance to win a year of P&G cleaning products*. For Official Rules, prize descriptions, odds disclosure, and to enter without using your cell phone visit *terms apply

Tuscan Chicken & Gnocchi Soup

Make this authentic (and delicious) Tuscan Chicken & Gnocchi Soup for the perfect dinner.​


  • 5 tablespoons butter
  • 1 medium-sized onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 ½ teaspoon Italian Seasoning
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 2 frozen boneless skinless chicken breasts (about 10-12 ounces each)
  • 1 ½ cups milk
  • ½ cup heavy whipping cream
  • ½ cup all-purpose flour
  • ¼ cup sundried tomatoes in oil, drained and diced
  • 1 (16-ounce) package potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • ½ teaspoon balsamic vinegar
  • ¾ cup Parmesan cheese, shredded ​


  1. Set Instant Pot to “Sauté” mode and add butter.
  2. When butter is melted, add onion and garlic and cook just until onion starts to soften for about 2-3 minutes.
  3. Add chicken broth, Italian Seasoning, onion powder, garlic powder, red pepper, and salt to pot and scrape any browned bits from bottom of pan.
  4. Add frozen chicken to pan and lock Instant Pot lid in place, making sure venting valve is sealed.
  5. Set Instant Pot to cook at high pressure for 5 minutes.
  6. When cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn venting valve to release any remaining pressure. When pressure pin drops, remove lid.
  7. Remove chicken from pot and place on a cutting board to shred once cooled.
  8. Set Instant Pot on “Sauté” mode and bring broth to a simmer.
  9. Place flour in a medium-sized bowl and slowly whisk in milk and cream until smooth.
  10. Pour milk mixture into simmering broth, stirring constantly until thickened, about 1-2 minutes.
  11. Add shredded chicken, tomatoes, gnocchi, and spinach to pot and cook for 1-2 minutes longer or until gnocchi rise to the top of the soup. Cancel “Sauté” mode.
  12. Stir balsamic vinegar and Parmesan cheese into soup and serve.​

Bird’s Nest Cupcakes

Get ready for Easter with these adorable Bird’s Nest Cupcakes🐣

Prep time: 5 minutes(plus cooling time) Cook time: 20 minutes Total time: 25 minutes Serves: 12


  • 1 (16.5-ounce) box Food Club Yellow Deluxe Cake Mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 1 (16-ounce) container Food Club Cream Cheese Creamy Frosting
  • 2-3 drops green food coloring
  • 2 cups Food Club Cocoa Crisp Rice Cereal
  • 36 mini chocolate egg candies


  1. Preheatovento350°Fandlineamuffintinwithcupcakeliners.
  2. In large bowl, mix together cake mix, eggs, oil, water, orange juice, and zest until just combined. Scoop mixture into prepared muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
  3. In small bowl, whisk frosting with food coloring until the desired color is achieved. Frost cooled cupcakes and decorate with cocoa rice cereal and mini chocolate eggs.