Life is Short - Eat the Spaghetti!
Mia Teal
E-Commerce Marketing Department
Pasta makes the world go round! Let’s face it – pasta can be paired with almost any meal, or be a meal of its own. At Price Chopper and Market 32, our focus today is specifically on spaghetti, because January 4th is National Spaghetti Day. Be sure to join us in celebrating today by trying some of our delicious recipes below. You can find a variety of pasta recipes on our Price Chopper Website and our Price Chopper Ready Website.
Did you know?
- The average Italian consumes about 62 pounds of pasta per year. That is the same weight as a female Golden Retriever!
- Sicilians created the first modern spaghetti noodles in the 12th century.
- Spaghetti today is about 10-12 inches long, but it was much longer when it was first invented.
- Spaghetti and meatballs are an American dish, not Italian.
- Spaghetti has evolved over the years. Today, you can find different varieties including gluten free, whole grain, protein, and veggie spaghetti.
Try some new recipes!
Anchovy Cacio e Pepe Spaghetti with Fried Capers: While this dish is drastically different from your traditional pasta and meatballs, you will not be disappointed. The fresh taste of olive oil, parmesan cheese, lemon, and crushed red peppers are sure to be nothing short of delicious!
Chicken Teriyaki Noodles: Quick, easy, filling, and tastes like a Hibachi restaurant!
Slow Cooker Spaghetti with Italian Sausage: Dinner ready in 16 minutes? Say less! Pair this meal with some fresh bread from our bakery.
Happy National Spaghetti Day!
Ellie Wilson
MS, RDN Manager, Lifestyles and Wellness
January rings in the New Year and inspires us to evaluate targets and goals that will bring positive results to our lives. There is one change that would bring more wellbeing benefit to more people than almost any other – eating more fruits and vegetables! Only one in ten Americans eats enough to meet daily guidelines for health. We also see shoppers are seeking more organic items for many reasons, particularly because they know that since 2002, organic items meet strict USDA certification standards.
The USDA certification offers production insights and confidence to shoppers. As quoted in Food Insight’s “What is Organic” article, USDA notes that “organic products must be produced using agricultural production practices that foster resource cycling, promote ecological balance, maintain and improve soil and water quality, minimize the use of synthetic materials, and conserve biodiversity.” This is right in line with shopper aspirations to eat more mindfully, consider production impact and sustainability along with taste and health value.
You can always find high quality produce, proteins, and grocery items in our stores, including a huge selection of organic items. To help you enjoy more, now through January 28th, earn 3X AdvantEdge Rewards points on organic purchases that can help families bring more benefits to your table.
Organic product tags on our website can help you select organic items for pickup or delivery and explore products across our site that fuel your wellness routine. Check out our weekly flyer each week this month and look for our special organic shelf tags to find out which simple, seasonal organic items are ready for you to enjoy!
Happy New Year!
Source:
Introducing Barilla Al Bronzo: Pasta With Extraordinary Sauce Grip
New from Barilla is Al Bronzo pasta, a line of premium pasta made with a reserve batch of non-GMO durum wheat and expertly crafted using innovative micro-engraved bronze dies for a robust texture and extraordinary sauce grip. You can find Al Bronzo in the pasta aisle in 6 delicious shapes: Spaghetti, Bucatini, Linguine, Mezzi Rigatoni, Penne, and Fusilli.
Try Al Bronzo in these two delicious recipes. Al Bronzo Mezzi Rigatoni with Tuscan Ragout is a hearty recipe made with three kinds of meat that will leave you and your family craving more. The homemade pasta sauce features beef, pork and lamb simmered with fresh plum tomatoes, garlic, rosemary and sage. The wide opening of the Al Bronzo Mezzi Rigatoni is the ideal shape for capturing the meat sauce. Al Bronzo Bucatini with Lemon, Ginger, Parmigiano & Thai Basil features an amazing combination of ingredients where the fresh lemon and ginger are balanced by the Parmigiano cheese and the Thai Basil leaves. Served over Al Bronzo Bucatini, this recipe is the perfect weeknight meal.
Al Bronzo Mezzi Rigatoni with Tuscan Ragout
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Ingredients:
- 1 box Barilla®
- Al Bronzo Mezzi Rigatoni pasta 4 tablespoons extra virgin olive oil divided
- 1 white onion chopped
- 2 leaves fresh sage
- 1 sprig
- fresh rosemary
- 1 clove garlic gently pressed
- ¼ pound ground beef
- ¼ pound ground pork
- ¼ pound ground lamb
- ¼ cup red wine
- 2 fresh plum tomatoes
- 2 cups chicken stock
- Salt and black pepper to taste
- Romano cheese to taste grated
- Bring a large pot of water to a boil.
- Heat 2 tablespoons olive oil in a large skillet; add onion, sage, rosemary and garlic; allow the onion to sweat for 10 minutes over low heat.
- Add beef, pork and lamb; cook until the meat begins to stick to the bottom of the pan; deglaze with red wine and continue cooking until the liquid is reduced well; discard the rosemary, sage and garlic.
- Meanwhile, blanch and peel tomatoes, remove the seeds and cut the pulp in dices; add to the meat sauce along with chicken stock; simmer until the liquid is evaporated; season with salt and pepper.
- Cook pasta according to package directions; drain and toss with the sauce.
- Finish with cheese and remaining olive oil.
Al Bronzo Bucatini with Lemon, Ginger, Parmigiano & Thai Basil
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Ingredients:
- 1 box Barilla® Al Bronzo™ Bucatini pasta
- 4 tablespoons extra virgin olive oil, divided
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ lemon, zested
- 1 lemon, juiced
- ½ cup Parmigiano-Reggiano cheese, grated
- ½ cup Thai basil leaves, julienne
- Salt and freshly ground black pepper to taste
- Cook pasta three minutes less than package directions.
- Meanwhile, in a skillet sauté garlic and ginger in 2 tablespoons olive oil for a minute, add lemon juice and 1 cup pasta cooking water, bring to a simmer.
- Drain pasta and toss with lemon juice mixture over high heat, add pasta and more pasta cooking water as needed.
- Turn off heat, finish with remaining olive oil, cheese, lemon zests and black pepper. Top with basil before serving.
For more recipe inspiration, please visit https://www.barilla.com/en-us/al-bronzo.
Chocolate Now, Dinner Later!
Mia Teal
E-Commerce Marketing Department
Everywhere we look, we are surrounded by chocolate, chocolate, and once again…chocolate! It is the best time of the year to be creative and festive. Speaking of creativity, have you ever wondered how to make your own chocolate? We found a fun and easy chocolate recipe that would be a great activity for the family, or for you to try on your own!
Five main ingredients are needed to make your own chocolate:
- 1/4 cup Unsweetened Cacao Powder or Cocoa Powder
- 1/8 cup Dry Milk Powder
- 2 ¾ tablespoons Cacao Butter
- 1/8 teaspoon Salt
- Chocolate mold
- Sweetener (optional)
- Candy Pieces (optional)
Step 1: Add 1-2 inches of water to a medium saucepan. Next, insert a heat-proof bowl on top of the saucepan. Bring water to a simmer (not boil) and add tiny, proportional pieces of cacao butter into the heatproof bowl. The cacao butter should not be touching the water. Whisk the cacao butter frequently.
Step 2: Once the cacao butter is melted, add cacao or cocoa powder, a pinch of salt, dry milk powder, and any other add-ins to the heat-proof bowl. Stir these remaining ingredients until completely blended.
Step 3: Pour the chocolate mixture into the molding of your choice. Transfer to the freezer for 20-30 minutes.
Step 4: Try not to eat all the chocolate at once!
Not feeling up to making your own chocolate. We understand! At Price Chopper and Market 32, not only do we have fantastic chocolate dessert recipes, but we also have a wonderful Bakery Department that strives to go above and beyond for our customers. We have so many options to make your holiday season extra special!
Other digital sites where you can locate our chocolate-filled recipes:
Some holiday must-tries!
Chocolate Cinnamon Scones: Chocolatey, cinnamony, and festive! You cannot go wrong with these Chocolate Cinnamon Scones. Try pairing with your favorite PICS coffee blend or PICS hot chocolate.
Double-Chocolate Peppermint Bark: With only four key ingredients, these are easy to make and do not have to look any specific way. No pressure when making this delicious dessert!
Minty Hot Chocolate: Exactly how it sounds – This mint hot chocolate is everything and more! Be sure to give it a try.
Homemade Chocolate Source:
Tea Up for Well-Being
Ellie Wilson
MS, RDN
As the evenings turn cooler, our beverage choices also shift to warmer temperatures and more comfort and health-oriented drinks. Tea is the most popular beverage in the world, second only to water, and has a range of flavors, benefits, and culinary applications.
Tea has a simple recipe – water and some form of the leaves of the Camelia Sinensis bush, it is most often made with hot or warm water, but can be made with cool water, such as “sun tea”. That simplicity earns it a spot on the list of whole foods, or more accurately, whole food-derived drinks. Interesting to note that America is the primary country where tea is enjoyed cold – the demand for functional beverages that are portable and personal has created a unique opportunity for tea as a grab-and-go beverage. Approximately 75 – 80% of tea consumed in America is iced. ¹
The first written records of tea as a medicinal beverage were found in China, around the 3rd century A.D. Modern research has been able to identify specific compounds that may have health benefits, including polyphenols such as flavonoids, theaflavins and catechins, all antioxidants. Observation studies connect 2 -3 cups of tea per day to reduced risk of premature death, heart disease, stroke and type 2 diabetes. More research must be done to define intake and specific health impact, but tea has a place on the table for traditional teetotalers and health seekers alike.
Generally, caffeine content of a cup of tea is 50 mg or less, half the content of an 8 oz cup of coffee. ² Time brewing and form of tea also impact caffeine content. Tea assists with hydration, and contains the amino acid theanine, which research hints supports brain health. This makes it a perfect beverage for that afternoon energy-seeker, busy parents recharging between work and evening family activities, or an end-of-day stress soother.
Tea is also riding the innovation wave as more functional beverages that include nootropics, ingredients that enhance energy, focus, and relaxation, or added vitamins and minerals. Culinary innovations include using flavored teas (such as green tea with lemon) as a poaching liquid for seafood or chicken, or macha (green) tea powder as an ingredient in baked or dessert items. Tea is even in barbeque sauce!
I had the opportunity to see a tea plantation and enjoy a tea ceremony in Japan. The evergreen shrubs were beautiful and carefully tended. Tea grows at higher elevations in many Asian countries – it was a beautiful landscape and is where I was first introduced to green tea.
Tea flavors are shaped by the terroir or soil/climate/altitude of the place it is grown. ³ They are also defined by the part of the plant that it is made from, and the types of processing those plant elements are subjected to. Finally, they may be enhanced by essential oils, or combinations with other plants, such as herbs or spices (such as Chai, a tea spiced with cardamom and cinnamon). Tea truth – beverages made with herbs, spices, flowers and other plants that do not include the Camelia Sinensis leaves are not teas – they are tisanes. That term is more technical – “herbal tea” is a more consumer-friendly description and has become the more common term used for those brewed beverages.
Take some time to explore the amazing world of tea with the many varieties and flavors you can find in stores. You will find yourself in good company – 159 million Americans enjoy tea each day! ⁴
¹, ⁴https://www.teausa.com/teausa/images/Tea_Fact_2021.pdf
²IFIC, accessed 9/7/22, https://foodinsight.org/coffee-and-tea-can-hydrate-too/
³Tea Aroma Formation https://www.sciencedirect.com/science/article/pii/S221345301500018X
Cacao, Cocoa, and Chocolate: What are the Differences?
Mia Teal
E-Commerce Marketing Department
‘Tis the season for curling up by the fire while drinking a delicious cup of hot cocoa. Cocoa can be used for so many different food recipes, as well as in drinks. Before we get into that, what exactly is cocoa, and what is the difference between cacao, cocoa, and chocolate? Let’s dive in!
Cacao (pronounced kuh-kau) comes from the Theobroma cacao tree which is Native to South America, West Africa, and parts of Asia. Cacao and cocoa are essentially the same thing, but in different forms. Cocoa is made from cacao, to put it simply. Cacao is the natural form, whereas cocoa is more processed. Cacao tends to have a bitter taste compared to cocoa which is sweeter.
Now that we understand the difference between cacao and cocoa, where does chocolate fit into the picture? Chocolate is made from cocoa powder mixed with other products, such as milk, sugar, and cream. Depending on the type of chocolate and where you buy it from, there may be other ingredients mixed in, such as almonds, cranberries, sea salt, etc.
Check out some of our easy and delicious recipes! Happy National Cocoa Day!
Spinach, Black Bean, & Corn Salad with Chipotle-Cocoa Vinaigrette: Who says salads can’t be fun? Try this nutrient-packed salad with a cocoa twist!
Chocolate-Zucchini Muffins: Are you a fan of muffins? Try this super easy recipe for a breakfast on-the-go!
Double Chocolate Chunk Cookie Ice Cream Sandwiches: It may be cold outside, but a warm chocolate chip cookie with ice cream in the middle will make anyone’s heart melt!
Boasting About Blueberries
It’s always blueberry season. Production in North and South America make blueberries an option all year round. Here in the U.S., they are grown coast to coast, with blueberry farms functioning in 38 states. However, more than 98% of blueberry production in the U.S. happens in just 10 states, Oregon, Washington, Georgia, Michigan, California, New Jersey, North Carolina, Florida, Texas, and Minnesota. Let’s celebrate this year-round superstar by highlighting some of our favorite recipes!
Blueberry-Mango Crisp: Blueberry teams up with mango to make this delicious crisp a must-try.
Blueberry French Toast Bake: Waking up and enjoying some French toast in the morning is a great way to start the day. Take your recipe to the next level by adding blueberries.
Blueberry-Banana Chia Seed Muffins: In this tasty muffin recipe, blueberry and banana flavors work in perfect harmony.
Zabaglione with Fresh Berries: Zabaglione is an Italian dessert made with egg yolks, sugar, and sweet wine. Blueberries, along with raspberries and strawberries, make great additions to the dish.
Grilled Fruit Pizza: Tired of your same old pizza order? Try this Grilled Fruit Pizza featuring cream cheese, pecan pieces, honey, and an array of tasty fruits, blueberries included.
Four-Berry Hazelnut Crisp: Another cozy crisp for the cold winter months. This Four-Berry Hazelnut Crisp does the trick every time.
Whole Wheat Blueberry-Nut Pancakes: Much like French toast, blueberries elevate breakfast when they are added to pancakes. In this recipe, the blueberry-nut addition is excellent.
Granola Bites: This Granola Bites recipe is a tasty snack for any occasion. In this case, dried blueberries make for a great ingredient.
Homemade Vanilla Pudding with Berries: Lastly, add some berries to your homemade vanilla pudding with this recipe. You’ll be surprised how delightful it turns out.
For more, visit: https://blueberry.org/
Malta Market 32 Grand Re-Opening: Meet the Team!
We have an awesome team over at our Malta, NY location. We’re excited to give them some shine. Through their hard work and efforts, we are able to re-open their store to a brand more Market 32! Learn more about our Malta, NY roster.
Store Manager: Paul Colwell
Shortly after graduating High School, Paul entered the US Navy. Upon completion of his service, he knew he needed to gain employment. Pondering his future in the Fall of 1990, he walked into the old Lenox, MA Price Chopper and put in his application. Paul was hired on the spot as a Part-Time Front End teammate. Originally, Paul had no aspirations of a career in retail, but was given the opportunity to train in other areas around the store and didn’t miss the chance. He learned produce, seafood, grocery, and receiving and from there became hooked on all the ins and outs of the daily operations of the store!
Paul’s first Full-Time opportunity was in the old Lee, MA Price Chopper as “third man on night crew.” Over the next 10 years, he held the positions of Assistant Night Manager, Night Manager, Assistant Grocery Manager, and Grocery Manager, expanding his experience over 18 different locations throughout Vermont and Massachusetts over that time. In 2003, Paul was promoted to Store Manager of the old Springfield, VT Price Chopper. From there, he went on manage our stores in Manchester, VT, Essex, VT, Barre, VT, New Lebanon, NH, Rutland, VT, and eventually, Malta, NY in the Winter of 2020.
All told, Paul’s Price Chopper journey has taken him to some type of work in 29 different stores and locations. He says he’s fortunate to have worked for any organization whose afforded him the many opportunities to learn, grown, and develop, all while enjoying a career he is passionate about. Paul says, “I have spent the last 32 years blessed to be a part of so many wonderful teams, and to have worked with teammates that are absolutely the best in the industry. Lastly, I am humbled by all those who were gracious in passing their knowledge onto me.”
We’re excited to have Paul and his team leading the way as we re-open the Malta store to a brand new Market 32!
Co-Manager: Jodi Clain
Jodi joined the Price Chopper team in 1996 as a Part-Time Deli teammate. She’s held positions of Assistant Team Leader and Deli Team Lead in our Saratoga Springs, NY, Clifton Park, NY, and Market Bistro locations, earning several awards for her leadership along the way. As Co-Manager of our Malta store Jodi exemplifies both a strong work ethic and outstanding leadership abilities.
General Merchandise Team Lead: Bob Pavone
Bob began his Price Chopper career in 1982 as a Part-Time teammate. After a stint as Full-Time Night Crew in 1989, Bob joined the old Hudson, NY Price Chopper as Assistant General Merchandise Manager. In 1990, he was promoted to General Merchandise Team Lead and has held the position for the past 32 years. As a leader in General Merchandise Bob is tremendous, but he’s an even more outstanding human being. Regardless of what Bob has in front of him on a daily basis, you’ll find him helping out his fellow teammates in other departments, all while fulfilling the needs of guests, and even making repairs on broken equipment. Bob continuously exemplifies compassion for others, and his selfishness makes him a valued member of our team. We’re proud to put the spotlight on his 40 years of distinguished service!
Diabetes and Chronic Illness - Fresh Tips on Food Safety
Ellie Wilson
MS, RDN Manager, Lifestyles and Wellness
Living well with a chronic health issue like diabetes is challenging. Prevention is key – enjoying foods that support good blood sugar control and following medication directions enhance long-term health and quality of life. To maximize the benefits of better food choices, be sure good food safety practices are on the menu.
The immune system protects health best when your body is well-nourished. Following food safety and nutrition care guidance should support good diabetes management and healthy immune systems. Diabetes may impact immune function by weakening immune system response, and slowing down digestion, allowing bacteria on food to multiply. Once infection has begun, it can be very difficult to treat. Adults 65 and older with diabetes can be especially vulnerable. Check out the tips and tools you can use to ensure you and your family can navigate successfully prevent food safety concerns.
Know Foodborne Illness Symptoms and Get Medical Care Quickly
Foodborne Illness Symptoms can worsen diabetes/all chronic illness symptoms, including elevating blood sugar and risk of dehydration. If you suspect foodborne illness, call your healthcare provider, or seek emergency care immediately.
Smart Shopping
- Many shoppers use recycled bags for packing groceries. Be sure to wipe these out or wash them each time you unpack them, with antibacterial wipes or spray and clean paper towels.
- Meat, seafood and fresh produce should be bagged before placing in a cart or shopping bag, so they don’t become cross-contaminated. If your grocery store limits plastic bags, bring your own clean bags to place foods in – clear bags allow for scanning prices and safe handling.
- Purchase pasteurized eggs and dairy products and use best-by and sell-by dates to ensure food purchases are fresh.
- Read labels to be sure foods will meet your needs for enjoyment and diabetes management.
Smart Storage and Prep
- Go directly home – if travel time is extended, use insulated bags and/or coolers to maintain food temperatures.
As soon as possible after shopping or grocery delivery, get chilled and frozen foods put away safely.
Cool tools available in the grocery store to keep food safe:
- Clean shopping bags, reusable ice packs, insulated shopping bags, and coolers.
- Appliance thermometer for the refrigerator – store food at 40 degrees F or lower.
- Cooking thermometer – find temperature charts to ensure foods are cooked to safe serving temps.
- Easy-clean plastic cutting boards (some are color-coded for meat, seafood, produce). Use clean knives and utensils while preparing foods, and do not reuse utensils, bowls or plates that have had raw food contact.
- Hot, soapy water, bleach and antibacterial wipes assist with cleaning cutting boards, utensils, and shopping bags.
- Moisturizing hand soap – keeping hands clean and skin in good condition are both important to diabetes management. BONUS – Good handwashing reduces risk of of flu, pneumonia, COVID-19, and other high-risk infections for those with chronic health conditions.
- Store raw and cooked foods safely in regularly cleaned designated refrigerator sections. If any items are damaged or have any indication of spoilage, don’t hesitate to discard. Follow the food safety mantra of “When in doubt, throw it out!”
Stay up to date on food safety issues by checking the webpage, and downloading the food safety app. Find more resources there and at the Partnership for Food Safety website.
References
https://extension.umd.edu/resource/food-safety-persons-diabetes
https://www.fda.gov/food/people-risk-foodborne-illness/food-safety-older-adults-and-people-cancer-diabetes-hivaids-organ-transplants-and-autoimmune
Diabetes - Shopping Well On A Budget
Ellie Wilson
MS, RD Senior Nutritionist
Everyone is on a budget, which impacts most purchases, including the food we buy. For those managing diabetes, smart food choices are recognized as key to overall wellness. Balancing the budget and balancing health is possible, with a few insights and a little planning.
Planning is the first hurdle – everyone is so busy; we find it easy to ignore the concept. However, most of us plan “accidentally” – we have a set routine for meals/foods we eat throughout the week, as well as typical items we buy or prepare for lunch, dinner and snacks. It changes seasonally – salads in summer, with meat on the grill, soup in the fall and winter, as well as air fryer/Instant Pot or slow cooker meals. The first step to planning is just putting your “usuals’ down on paper, with dollar amounts you usually spend (or the budget amount you are trying to stick to!) Then, determine if there are a few tweaks you can make to put better-for-you in the basket on your budget.
It may be tough to find a good starting place. If you have diabetes, or are at risk, personalized nutrition care from a Registered Dietitian-Nutritionist (RDN) is the gold standard. If you haven’t seen a dietitian in the last year, consider getting a referral from your healthcare provider. Your health needs change over time, along with research and food items available, medications – make it personal “policy” to meet with the RDN at least once per year. Check your grocery store for nutrition information and resources – like the Know Your Colors nutrition guides at Price Chopper/Market 32, and the Diabetes AdvantEdge program Diabetes AdvantEdge program at the store pharmacies. Food and medications are increasingly important to health and care, and you may be pleasantly surprised by the resources your grocery store offers.
Tips and Hacks
Hate to cook on Monday? A Price Chopper Rotisserie Chicken could be a problem-solver. Serve with a scoop of frozen broccoli microwaved with a small potato – done, healthy, fast, and cheap. Both the frozen broccoli (as well as any other frozen vegetable or fruit) and the potato are smart/budget-buster choices for eating well.
Breakfast is essential to blood sugar management. Eggs are an inexpensive source of good protein, and easy to mix up with leftover/frozen vegetables for an omelet. Like toast with that? Check the shelf tag or online for Carb Smart choices and read labels to be sure they meet your needs. Carb Smart, Low Sodium, Heart Smart and more tags can be found on the shelf and online – you can plan your smart shopping in a snap. Enjoy eating well when you shop at Price Chopper and Market 32!