Quick & Easy Grilling Solutions
You don’t have to be a grill master to create super-simple grilled favorites. This summer, take advantage of your grill and experiment with basic cuts that offer quick, easy and satisfying solutions. Utilize less extravagant, familiar meats that are easy to prep and deliver smoky, mouthwatering meals.
Beef sirloin steak is an excellent entry-level cut that’s easy to grill. For a hearty entrée, prepare rib-eye or strip steaks with your favorite spice rub and grill to perfection! These cuts can typically feed a crowd; grill, slice, and serve them family-style. Add sirloin steak to salads or these light and flavorful Summertime Steak Lettuce Wraps. For a fun, interactive meal, grill seasoned cubes of strip steak on skewers alternated with chunks of red and green peppers, onions and cherry tomatoes.
Bone-in or boneless chicken breasts and thighs are grilling favorites that are also easy to work with. Pack a punch of flavor with spice rubs or marinades; refrigerate for a few hours to allow the flavors to penetrate. Try a smoky, tangy teriyaki marinade, as seen in this Teriyaki Grilled Chicken Thighs recipe. For a simple dish accented with bright seasonal flavors, grill chicken breasts marinated in onion-poppy seed dressing and serve them over romaine and baby spinach in this Grilled Chicken Strawberry Salad. Chicken wings are also a grilled classic. Ready in minutes, this Grilled Tex-Mex Wings recipe is a perfect dinner solution for any casual or special occasion.
Cooking quickly and easily, pork shoulder steaks are an extremely underrated cut. They are half the price of traditional pork chops, and many believe them to be twice as delicious! And since they’re quite thin, they don’t take long to grill. Baste pork shoulder steaks with BBQ sauce or your favorite dressing during the last few minutes of grilling, and you’ll have a tender, hearty centerpiece.
Looking for more grilling inspiration? Find grilled recipes, videos, tips and more here!
A Guide to Grapes
What’s great about grapes? A lot. Grapes come in several varieties, all with different shapes, sizes, and most importantly, different tastes. They are the sixth-largest crop in the United States, and they are produced all around the country! There’s a lot of grapes out there, let’s learn more about them.
Moon Drops: Moon Drops are grown in Central California with a season from late July to September. These grapes are elongated with a dark purple color. They’ve only recently been introduced to the markets. Moon Drops are sweet, but not too sugary, and feature a taste similar to grape jelly.
Concord: Concord’s are the grape associated with Welch’s grape juice. If you’ve experienced Welch’s you know just how a Concord taste. They are bright, sweet, and packed with that grape flavor you get in juice. You can find this variety in The Finger Lakes region in New York, Yakima Valley in Washington, Michigan, and Lake Ontario during their peak season of early Fall.
Pinot Noir: Yes, wine! These grapes were popularized in the Burgundy Region in France but have since spread all over the world. Willamette Valley in Oregon and the Russian River Valley in Sonoma County, California do well with this variety. They grow in tight-knit clumps and feature a dark purple color. They hit their peak from August to September.
Sweet Jubilee: Sweet Jubilees are an extra-large version of the grape, and they are emphatic too. If you’re looking for a heavy hitter in the grape game, Sweet Jubilees are the way to go. This variety grows in a clump as large black ovals, found in Central California.
Valiant: When you think about grapes, Alaska probably does not come to mind. Then there’s the Valiant grape. Durable in freezing temperatures and harsh soil conditions, the Valiant variety can be found in Alaska and Canada. They feature a large blue color and are larger than the average grape. They are most used for juicing and jams, due to their similar taste to Concords.
Kyoho: Looking for the largest grape you can find? Kyoho’s are your answer. They grow as big as plums and in Japanese the name means “giant-mountain grape.” This variety is dark purple, with a large inedible seed and thick skin. They taste similar to Concord’s, but you’ll want to peel off the bitter skin before enjoying the sweet fruit.
Cotton Candy: You may not believe grapes can taste like cotton candy, but we recommend you try these for yourself. They really do! They grow in Central California from Mid-August to late September and it’s the closest we’ve come to cotton candy growing from the trees.
Riesling: Riesling grapes thrive in areas with cooler climates like Austria, Germany, and the New York Finger Lakes. They are some of the most versatile grapes in the world, with ability to make both dry and extra sweet wines. As a grape, Riesling tends to be sweet with a high acidity.
Gewürztraminer: This is a fun one, Gewürztraminer grapes! These grapes have a reddish-pink skin, but ultimately make white, almost clear wine. They are known for tasting much like the wine they turn into but feature a stone fruit like flavor.
Crimson Seedless: Crimson Seedless are a popular oval-shaped grape found in many grocery stores around the country. This red grape features a thicker skin, allowing it a longer shelf life than most varieties. This grapes tart juiciness has made it a household favorite.
Source: https://www.foodrepublic.com/2018/05/20/15-types-of-grapes-to-know-eat-and-drink/
Add Grapes to Your Cooking
Plant-Based Plates
Earth Day is coming up on April 22nd and we’re celebrating with some plant-powered meals and recipes. Adding more plants to your plate is a great way to support Earth Day, agriculture, and your individual health. Americans at every age and stage have plenty of room to add more plant-based foods. Check out some of our favorite plant-based recipes.
Grilled Veggie Quinoa Bowls: This recipe features organic red and white quinoa combined with a wonderful array of veggies, all topped with a tasty Southwest marinade.
Southwest Veggie Flatbread: A mouthwatering southwestern-style flatbread with all the classic ingredients. This one’s a winner.
Black Bean Quinoa Grilled Veggie Tacos: These tacos are filled up with satisfying ingredients, corn, tomatoes, onion, and jalapeno met with quinoa mixture, beans, avocado, and cilantro. Delicious and filling.
Air Fryer Herbed Root Vegetable Chips: Substitute your potato chips with these crispy Air Fryer Herbed Root Vegetables Chips. The same feel and crunch of potato chips, but veggies.
Cajun Fried Corn on the Cob: This Cajun Fried Corn on the Cob is amazing! Scallions, buttermilk ranch, and Cajun seasoning brings a blast of flavor to this recipe.
Carrot & Kale Latkes with Orange-Ginger Sour Cream: Latkes are great. But you can add some veggies to make them even better. Carrot and Kale topped with orange-ginger sour cream. Delicious!
Chickpea Lettuce Wraps: Lettuce wraps provide a world of opportunity. For a plant-based plate, use chickpeas as a main ingredient.
Easy Black Bean Burger: Satisfy that burger craving with a Black Bean Burger. Topped with all your favorites this recipe passes the test.
Grilled Tortilla Pizzas: Have you tried using grilled tortillas as pizza dough? It works great. And when topped with sun-dried tomatoes, roasted pine nuts, kalamata olives, and feta cheese, makes for a pretty good pizza.
To learn more about plant-powered meals and ingredients visit our website. We offer a ton of variety when it comes to plant-based recipes, and they all deliver great flavor and satisfaction.
Shop some of our favorite plant-powered products:
Plant-Powered Products
New Items: FAGE® Total Blend Yogurt
NEW FAGE® Total Blended Greek yogurt is hitting our dairy aisle shelves! Real fruit blended with FAGE Total’s nonfat Greek yogurt. Taste the rich, creamy perfection of beautifully balanced Greek yogurt.
Available at your local store in 5.3oz size, FAGE Total Blended yogurt contains 100% natural ingredients and is Non-GMO Project Verified. Kissed with fruit, blended to velvety goodness, and packed with protein – enjoy it by the spoonful right out of the container, or in a parfait with fresh fruit and granola.
Not only is this exciting new yogurt tasty, it’s also made right here in the Northeast! FAGE yogurt is produced in Upstate New York, near our Johnstown Price Chopper. When it’s made or grown here, we get it here!
Shop these newbies and more new items here!
National Garlic Day
National Garlic Day may be one of the most underrated food holidays of the year. With a rich history dating back to the hunting and gathering days, garlic has remained a mainstay in our diets. In fact, the average person eats approximately two pounds of garlic a year, over 300 cloves, whether that’s for the health benefits or fear of vampires.
It is said that garlic was first used 10,000 years ago, after the last Ice Age. Chinese writings contained the first documented notes of garlics health benefits. Over time as humans evolved from hunters and gatherers to farmers, garlic evolved as well becoming popular in cuisines around the world, including Egypt, Greece, Rome, China, Mesopotamia, and India.
Allium Sativum, or garlic, is not native to North America. However, Allium Canadense, or wild garlic, does grow in the Eastern part of the continent. Yet, wild garlic is more like an onion than garlic, and should not be confused with true garlic. True garlic first came to North America with Polish, German, and Italian settlers. There’s also evidence that the Spanish Conquistadors brought garlic to the southwestern part of the United States.
Today there are hundreds of different types of garlic in North America and over a thousand worldwide. All with different sizes, shapes, features, and taste. All these varieties are broken down into two subspecies: softnecks and hardnecks.
Hardnecks grow best in cold climates and are found in Central and North America. They produce large, easily peeled cloves with big flavors. The eight groups of hardnecks are Porcelain, Rocambole, Purple Stripe, Glazed Purple Stripe, Marble Purple Stripe, Creole, Asiatic, and Turban.
Softnecks are the most widely grown garlics in the world and what you find in most North American supermarkets. The two groups of softnecks are Artichoke and Silverskin.
Who knew those little cloves of garlic could be so interesting? Time to add them to some cooking!
Source: https://www.garlicclubb.com/the-garlic-story.html
Sweet Takes On Your Favorite Fruits
It’s time to incorporate more fruit into your diet. Luckily, there are a ton of different recipe and meal planning options based around all types of fruit. Check out some of our favorite fruity recipes to add to your menu this year!
Grilled Fruit Pizza: This fruit pizza features your favorites piled high on cream cheese, ricotta cheese, pizza dough, and more.
Grilled Fruit Tacos: These fruit tacos are bursting with flavor. From the mangos and strawberries to almonds and cinnamon that accompany them, there’s not a bad bite in this awesome taco.
Fruit & Baby Kale Smoothie: Add baby kale and unsweetened almond milk to this fruity smoothie. Featuring blueberries, cherries, strawberries and more.
Fresh Fruit Kabobs with Key Lime-Coconut Dip: This key-lime coconut dip is made of coconut flakes, light key lime yogurt, and cream cheese for a creamy and delicious dip to your fresh fruit kabobs.
Watermelon-Blueberry Pops: These watermelon-blueberry pops are a wonderful frozen treat for the warm weather.
Quick Apple Crisp Bowl: This apple crisp features a heavenly combo of apple, cinnamon, and granola. Mouthwatering!
Hawaiian Smoothie Bowl: If you’re on the search for a refreshing smoothie bowl look no further, this Hawaiian Smoothie Bowl is the answer. Featuring mango, macadamia nuts, toasted coconut and more, it’s a tropical vacation for your taste buds.
Grilled Peaches with Shortbread Crumble: Grill some peaches and top them with this shortbread crumble. Amazing!
Fruit is great all year round but especially when the weather starts to warm up. It adds a light, refreshing element to our diets that mixes great with sunshine. Add these recipes to your at-home menu this year, and visit us online or at your local store for everything you need.
National Beer Day
Wheat Beer, also known as Heffeweizen and Wittbier
This beer style is primarily known for wheat being it’s chief grain, hence the name. Light and cloudy, examples of this beer range from popular brands like Blue Moon to more regional classics like Allagash White. Many breweries have a wheat beer on their roster, so take a stroll down the beer aisle of your Price Chopper or Market 32 and pick one out. They pair incredibly well with grilled fish tacos, teriyaki chicken skewers and thai food.
Kolsch
A classic style from Germany, it’s an easy drinking golden beer that’s refreshing without being boring. The perfect style to pick-up during a warm spring afternoon, you can find a Kolsch on the roster of many American breweries. Try Canoe Paddler from Leinenkugels or Sweet Spot from Harpoon, both great Kolsch style beers. They pair nicely with most seasonal dishes, but do especially well with pizza and salads featuring goat cheese and pears.
Saison
Haling from Belgium, this style of beer is known for it’s yeasty and sometimes spicy character and amber color. They’re often referred to as farmhouse ales, and they’re the perfect complex flavor profile for our northeaster spring. Luckily, we’re proud to be neighbors to a world class brewery who happens to make one of the finest examples of farmhouse ales. Located in Cooperstown, NY, Ommegang has an oustanding roster of beers, and one of their oringal and best know beers is Hennepin. Pair Saison’s with brie cheese, lemong-pepper chicken wings, and of course, mussels and frites.
Celebrate National Beer Day!
Different Methods to Dye Easter Eggs
Easter is coming up and that means it’s time to break out the egg dye! However, this year, we are getting more creative with our process. We’re experimenting with different food and natural ways to dye Easter eggs. Check out these 9 unique examples.
Whipped Cream: Lay out a bad of whipped cream and use food coloring to create a design. Roll your hard-boiled eggs over the bed of cream and watch the colors transfer to the eggs. Let the eggs dry then clean off any leftover cream.
Fruits or Veggies: Beets, blueberries, spinach, and more work great for this method. Simmer fruits or veggies in a cup of water with a drizzle of vinegar to create the colors. Soak eggs overnight in dye in the refrigerator for the most rich color. For lighter coloring results, soak for just a few minutes.
Baking Soda: Use baking soda for a fun, unique design on your dyed eggs. Food coloring, baking soda, and vinegar is all you need.
Rice: Start by dying plain rice with food coloring. Once the dye is evenly distributed stick a hard-boiled egg in the rice and shake. It’s best to use a cup or plastic bag. You’ll end up with a cool speckled dyed egg. You can even mix colors of dyed rice for a more fun result.
Instant Pot: With an Intant Pot you don’t even need to hard boil the eggs beforehand, simply cook them in the dye. Use glass pint canning jars inside your Instant Pot to avoid stainning, fill each with dye, egg, and water. Add 2 tablespoons of white vinegar and at least 10 drops of food coloring to each jar. Top off the jars with enough water to cover the eggs. Put a rack on the bottom of your Instant Pot, place your jars on the rack and cook for 6 minutes. Dunk each egg in ice water to cool and let dry.
Ground Tumeric or Cumin: Ground tumeric or cumin are fun natural ingredients to use to dye your eggs. They create a bright yellow, very appropriate for the colors of spring and Easter.
Juice: Depending on the color you’re looking for, grape juice and other fruit juices can be used to dye eggs. Grape juice gives you a lovely dark blue.
Coffee: Brewed coffee is another natural ingredient that’s great for Easter eggs. Shades and colors vary depending on the type of coffee you use.
Get creative with your Easter eggs this year. There are so many fun ways to experiment with the whole family involved. Check out some of these great examples or use a fun idea of your own. Either way visit your local store for many natural dye options or visit us online.
10 Ways to Use Yogurt
Do you need to use that tub of yogurt in the fridge? But out of ideas on how to make it work. Don’t worry, we’ve got 10 ways to use yogurt. Yogurt can be a healthier replacement to mayo, sour cream, and more. Check out our list!
Create Creamy Marinara Sauce: Add a few scoops of plain yogurt to marinara sauce for a creamier texture and more protein.
Stuff Your Vegetables: Yogurt can make for a smooth filling to stuffed vegetables, add some couscous for a delicious combination.
Smooth Salad Dressing: Out of salad dressing, no worries. Use yogurt! It tastes great and can be used a healthier alternative.
Herb-Yogurt Sauce: Check out these Squash-Quinoa Cakes topped with tasty Herb-Yogurt Sauce. It also works great with this Harissa Cedar Plank Salmon.
Yogurt-Scallion Dip: Yogurt can also be used as a mouthwatering wing dip. It works great in this Tikka Masala Wings with Yogurt-Scallion Dip!
Refreshing Smoothies: Yogurt is perfect for adding a creamy element to your smoothies. Try it with this recipe for Strawberry Orange Smoothie.
Marinate Chicken: Yogurt makes for a great chicken marinade. Lactic acid in the yogurt helps to tenderize the chicken. This method is popular in Indian cuisine.
Greek Burger Topping: Lamb burgers are great. But rather than using your standards condiments use yogurt with cucumber and cumin relish for a tasty dish.
Substitute for Sour Cream: Yogurt is excellent on tacos as a replacement for sour cream. Try it and see for yourself.
Skip the Mayo: If you’re not a fan of mayonnaise, yogurt is the answer. It’s a healthy and tasty replacement that’s great in tuna, potato salad, and chicken salad.
As the weather begins to turn and we reach the spring season there is plenty of opportunity to enjoy yogurt this time of year. Give any of these tips a try or stick to some of your own ideas. Either way don’t forget to stop by your local store or visit us online for all your yogurt needs.
Savor the Flaky Goodness of Icelandic Haddock
At Price Chopper and Market 32, we are big on seafood. That’s why we are excited to tell you about our coolest new catch, Icelandic Haddock. Make any day fry day!
Sourced from the cold waters of the North Atlantic, our 100% natural haddock is mildly sweet with a pleasingly firm yet tender texture. It’s wild caught and certified sustainable, using fishing methods that ensure the health of its habitat. We deep-fry our haddock using our exclusive batter and breading recipe to enhance its flavor and lock-in the natural moisture of this delicious sea treasure. Paired with our crispy fries, they make a tasty tandem that’s ready to eat!
Icelandic Haddock swims into our aisles at the perfect time. Lent is right around the corner, and seafood will become highly sought after. This year, whether you’re practicing seafood Fridays or just looking for better seafood options, give our Wild Caught Icelandic Haddock a try.
When you’re browsing through our weekly flyer be on the lookout for information on our Icelandic Haddock, and when you’re shopping at your local store check for signage and more on this delicious product. We hope you love our Icelandic Haddock as much as we do!