Category Archives: Blairs Market

Hormel Giveaway

We’ve partnered with Hormel to GIVEAWAY a Lifetime® Single Person Adult Size Kayak, Calla Seafarer Dry Bag, and an Airhead Adult Life Jacket. For a chance to win purchase any participating Hormel products and use your Rewards phone number at checkout now through May 18,2021*!

The Grand Prize winner will receive

· one (1) Lifetime® Single Person Kayak;

· one (1) Calla Seafarer Dry Bag; and

· one (1) Airhead Adult Life Jacket *No purchase necessary, see our terms page for details.

**Click here for a list of participating items

Chocolate Covered Strawberry Mini Icebox Cake

Chocolate Covered Strawberry Icebox Cake with layer upon layer of chocolate cookies, whipped cream, chocolate pudding and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake.

Prep time: 5 minutes – Total time: 5 minutes (plus chilling time) – Serves: 6

Ingredients:

  • 1 (3.9-ounce) package Food Club Chocolate Instant Pudding & Pie Filling
  • 18 chocolate sandwich cookies
  • 2 cups chopped strawberries, plus more for garnish
  • 2 cups Food Club Extra Creamy Whipped Topping
  • 1/2 cup mini chocolate chips
  • Fresh mint for garnishI

Directions:
Strawberry Icebox Cake with layer upon layer of cookies, cream, and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake. The fabulous vanilla whipped cream frosting will certainly knock your socks off. If you’ve never tried a no-bake strawberry shortcake cake, you are in for a real treat.

  1. Prepare pudding according to package directions. Place a cookie in the bottom of a small, glass jar. Top with a layer of pudding. Follow with a layer of thinly sliced strawberries and a layer of whipped topping. Repeat layers two more times, ending with whipped topping. Repeat with 5 remaining jars.
  2. Cover jars with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
  3. When ready to serve, garnish with mini chocolate chips, strawberries and fresh mint

Frozen Raspberry Mockaritas

Frozen Raspberry Margaritas – an easy 6 ingredient recipe for the perfect warm weather drink! Raspberries are blended with sherbet, lime juice and seltzer.

Prep time: 5 minutes – Cook time: 0 minutes – Serves: 6

Ingredients:

  • 2 cups Food Club Raspberry Sherbet
  • 2 cups Food Club Frozen Red Raspberries
  • 1 cup ice
  • 1/4 cup lime juice
  • 2 cups Food Club Lemon Lime Seltzer
  • Kosher salt
  • Fresh raspberries, for garnish
  • Lime wedges, for garnish

Directions:

  1. Combine sherbet, frozen raspberries, ice and lime juice in a blender and blend until smooth.
  2. Transfer to a serving pitcher and stir in seltzer. Chill until ready to serve.
  3. If desired, rim glasses with kosher salt. Fill glasses with frozen mockarita mixture and garnish with lime wedges and fresh raspberries. Serve immediately.

Culinary Tours® Miso Soup

Enjoy this simple and healthy Japanese Miso Soup with the ease of Culinary Tours® Miso Broth.

Ingredients

  • 1 Carton (32 oz.) Culinary Tours Miso Broth
  • 1 Cup baby spinach leaves
  • 1/2 cup carrot, shredded
  • 6 oz. extra-firm tofu, cut into 1/2 inch cubes

Directions

  1. In a medium saucepan, bring broth to boil over high heat. Reduce heat to medium-low, add carrots.
  2. Cook 2 to 3 minutes. Add spinach and tofu; continue cooking just until spinach is wilted and tofu is heated through, about 1 to 2 minutes. Serve immediately. Makes 4 servings.

Culinary Tours Mexican Breakfast Tacos

Make these full of flavor breakfast tacos inspired by Mexican cuisine and brought to you by Culinary Tours. For savings on products used in this recipe, click here.

Ingredients

  • 8 oz. fresh Mexican style chorizo sausage, casing removed
  • Four 6-inch flour tortillas
  • 6 large eggs
  • 1 cup white cheddar
  • Culinary Tours Street Taco Roasted Chipotle Sauce

Directions

  1. Heat a large nonstick skillet over medium-high heat. Add chorizo and saute until cooked through, breaking up with back of wooden spoon, about 5 minutes. Move the chorizo to one side of the pan.
  2. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skilled on the opposite side of the chorizo and cook by slowly stirring the eggs over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Then incorporate eggs and chorizo together.
  3. Toast the tortillas in a small skillet over medium-high heat. Divide the cheese between the tortillas and warm until the cheese is melted. Transfer tortillas to plates (alternatively toast tortillas in the oven on a sheet-pan with cheese at 350 for 5 minutes). Put 1/2 cup of the eggs and chorizo mixture in each tortillas. Fold each tortillas in half and serve with Culinary Tours Street Taco Roasted Chipotle Sauce.

Culinary Tours Grilled Harissa Chicken Glaze

Ingredients

  • 4 boneless skinless chicken breast halves 
  • 2 tablespoons Culinary Tours Harissa Sauce, plus more for serving 
  • ¼ cup honey 
  • 1 teaspoon white vinegar 
  • 1 garlic clove minced 
  • Culinary Tours Tunisian Olive Oil 
  • ¼ cup Cilantro, optional  

Directions

  1. In a small saucepan add Culinary Tours Harissa Sauce, honey, vinegar and garlic. Bring to a boil over medium-high heat. Whisk until sauce thickens enough to coat the back of a spoon.
  2. Heat grill over medium-high heat. Brush chicken with Tunisian Olive Oil. Season with salt and pepper.
  3. Grill chicken for 5 minutes on the first side. Flip chicken and cook another 4 minutes or until cooked through, and brush cooked side with glaze. Flip and cook a few seconds on the glaze side.
  4. Brush chicken with remaining glaze and serve topped with optional cilantro. 
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.

Pineapple

Pineapple

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.

Mango

Mango

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.

Squash

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.

April Produce Guide

April Produce Guide

April showers bring extremely delicious and fresh produce items. For the most optimal and fresh produce of the month, shop our April produce guide. Throughout the month, we recommend eating fresh or cooking with strawberries, avocado, beets and carrots.

Strawberries

Perfectly sweet strawberries don’t even need a chocolate drizzle (however, we certainly don’t judge if you decide to do that with your fresh strawberries). Buy these perfect berries in bulk and make and freeze jam to use for the rest of the year, make a strawberry crisp, or simply eat them as is.

Avocado

The creamy avocado is the best alternative to butter you can find, especially when it’s in season. Try spreading on toast, making brownies, or tossing in an avocado salad for optimal enjoyment.

Beets

Beets- what more can we say? They are great canned, but even better fresh! You can enjoy these as hummus, in hummus, in a salad, or juiced (as well as hundreds of other amazing ways to enjoy beets). P.S. they make excellent natural dye for shirts and Easter eggs.

Carrots

Carrots are ideal for nearly every meal that includes a mirepoix as well as all on their own. Hold on to the last chill of the fading winter or

Mixed Vegetable Gratin

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

Ingredients

  • 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

Method

  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.