Sweet Summertime Cherries

At Price Chopper & Market 32 we recognize cherries as one of our favorite summertime fruits! Perfect for both sweet and savory dishes, they are a wonderful complement to many summer meals. Add them to your plate of chicken or pork off the grill for a refreshing splash of flavor. They are also excellent tossed in salads or enjoyed as a light snack to keep you satisfied all day long.

Check out some of our go-to summertime cherry recipes!

Fresh Cherry Salsa: Cherries make a tasty addition to salsa. Two summertime hits collide for one ultimate splash. The sweetness of cherries compliments the heat of jalapenos for an awesome salsa.

Cherry Fennel Mostarda: This Mostarda is a tangy and sweet Italian-style fruit mustard featuring cherries and fennel. A great way to elevate any burger off the grill, this condiment is a creative way to implement more cherries into your summertime diet.

Cherry, Bacon, & Blue Cheese Salad: This awesome summertime salad is a wonderful balance of flavor. Refreshing and light for hot summer days!

Bourbon Cherry Smash: Cherries aren’t just excellent in food, they are also popular in drinks, especially during the summertime. If you’re looking for a new cocktail recipe, this Bourbon Cherry Smash is an excellent way to relax.

Chilled Cherry Dessert: Dessert in a glass! This Chilled Cherry Dessert recipe will have you feeling cool as a cherry.

Broiled Flank Steak with Cherry Barbeque Sauce: Give your barbeque sauce a twist of cherry! Use it to elevate your steak and your summers may never be the same again.

Everyone loves to snack on a nice of bowl of cherries. But there are a ton of creative ways to implement more cherries into your diet, especially when the weather is warm.  No matter how you choose to enjoy cherries, we’ve got you covered at Price Chopper & Market 32!

Check out cherries on sale in our ad this week $1.99 lb. with AdvantEdge card.

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Focused on Full Circle

When it comes to our brands, we are focused on helping you save money on the products you want the most. We offer thousands of high-quality brand products in each department and aisle in our stores, at a savings comparable to national brands. A large portion of these products come from our Full Circle brand; a line designed to offer trusted products with simple, close-to-nature ingredients. 

Currently, our Full Circle Market sits at 300 items and growing, most organic. From grocery to dairy to produce, Full Circle products are made with simple, close-to-nature ingredients, making it easier than ever before to choose what’s best for you and your family. There’s not an item that we offer that we wouldn’t choose for our own families because Full Circle Market keeps it real – and real affordable.

Full Circle Market carries a large variety of organic options. Farmed and produced without chemical treatments and processing, Full Circle organic foods use cultural, biological, and mechanical practices that support the cycling of on-farm resources, promote ecological balance, and conserve biodiversity. Giving you confidence that Full Circle organic is always a healthy decision.

Non-GMO is another major focus of Full Circle. Non-GMO foods give you assurance that they are free of chemicals genetically modified organisms. A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified in a laboratory using genetic engineering or transgenic technology. This creates combinations of plant, animal, bacteria and virus genes that do not occur in nature or through traditional crossbredding methods. Consumers who want to remove GMOs from their diet can be assured that our Full Circle Market Non-GMO foods are 100% free from GMOs.

Full Circle Market is natural and healthy, so you make the decisions that are best for your health and your wallet. Using simple, close-to-earth ingredients you can feel good about your decision to buy Full Circle, no matter which items you choose. Stop by your local store today to check out the Full Circle Market items available to you!

Shop Full Circle Market

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Serving Up Summer Seafood

Seafood is always a great meal option, but in the summertime it just tastes better. Sitting on the deck or the patio, near water if possible, with a plate of yummy seafood is peak summer. With this in mind, we decided to put together some of our favorite summer seafood recipes for you to try this year!

Grilled Scallops with Lemon Herb Salsa: If you ask us, good scallops never need additional flavor enhancers, but this Lemon Herb Salsa elevates this recipe to the top of our seafood favorites.

Classic Lobster Roll: There’s nothing quite like a lobster roll in the summer. On a lightly toasted bun, with a mix of fresh toppings. It’s a party in your mouth.

Crab Cake Sliders: These Crab Cake Sliders will become a favorite in your seafood repertoire. Fresh, light crab cakes in slider form with the bold, invigorating flavors of Buffalo wing dipping sauce. These are perfect for any get together.

Grilled Garlic-Herb Salmon with Cannellini Bean & Chèvre Purée: Salmon with goat cheese? Delicious! The purée combined with salmon and peppers makes for a refreshing meal, perfect for summer.

Harissa Cedar Plank Salmon with Herb Yogurt Sauce: Sticking with salmon, this playful recipe will take your tastebuds on the ultimate adventure. Bold harissa flavor, tamed by yummy herb yogurt sauce, all makes for the perfect compliment to your summertime salmon.

Creamy White Wine & Garlic Mussels: When we think of seafood appetizers, mussels are the first thing that pops into our mind. These Creamy White Wine & Garlic Mussels are an easy one pot recipe, with mouthwatering results.

Shrimp Scampi Over Rice: Shrimp is a major player in the seafood game. This easy to prepare Shrimp Scampi is complimented beautifully by tasty rice. A dish guaranteed to conquer your seafood cravings.

Tuscan Tuna, White Bean, and Avocado Salad: Looking for something light? This Tuscan Tuna Salad is just what you need. A quick, easy to eat salad full of refreshing flavor. We bet you’ll come back for more!

Spicy Baked Shrimp Banh Mi: Banh Mi is always a fun summertime meal, full of bold flavors that create a real adventure of taste. Add some spice and some shrimp and you can’t lose!

Salmon Burgers with Avocado and Asian Slaw: Burgers are always a big hit in the summer, even when we’re talking seafood. These salmon burgers will rock your cookout world! Toss on some avocado and Asian slaw, you’re backyard may never be the same.  

Grilled Fish Tacos with Cauliflower Tortillas: We’ll end our journey with a classic. Fish tacos! In this case, tilapia is combined with a Mexican blend for epic seasonal flavor. Wrapped up in a cauliflower tortilla to keep these things light and satisfying.

When it comes to summertime seafood, we could be here for days listing off different recipes. But we feel this list features something for every seafood lover. Get out there and try something new this year, and remember, Price Chopper/Market 32 is your one stop shop for all things seafood. Visit your local store or shop with us online!s

Shop Seafood!

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Different Ways to Deviled Egg

Deviled Eggs are one of the best summertime appetizers and side dishes. Served cold, they are made to satisfy in the warm weather. The best part about these wonderful snacks is that you can get creative and prepare them almost any way you desire. Check out some of our favorite deviled egg recipes!

Start with a dozen hard-cooked large egg yolks. Mash them together in a bowl and add ½ cup of mayonnaise, 2 tablespoons chopped fresh chives, ½ teaspoon ground mustard, ½ teaspoon salt, and 1/8 teaspoon white pepper. To create different variants, divide the yolk mixture into smaller bowls. Each bowl for a different flavor combination.  

Italiano: Stir in pesto, add sundried tomato, pine nuts, parmesan cheese, and parsley.

BLT: Stir in bacon, add lettuce, tomato, and sprinkle some more bacon crumbles on top.

Cubano: Stir in ham and Swiss cheese, add pickle, stone ground mustard, and banana pepper. Sprinkle some ham crumbles on top.

Lucky Irish: Stir in corned beef and Swiss cheese, add Russian dressing and scallions. Sprinkle some corned beef crumbles on top.

Curried: Stir in curry powder, add some toasted pecans and chives. Sprinkle some curry powder on top.

Crabby: Stir in lump crab meat, add cocktail sauce, fresh jalapeño, and lemon zest. Sprinkle some lump crab meat on top.

Taco: Stir in guacamole, add pickled jalapeño, taco sauce, cilantro, and lime zest.

Asian: Stir in chili garlic sauce, add snap peas, sauteed shiitakes, and sesame seeds.

If you are a fan of deviled eggs, we highly recommend checking out all of these awesome varieties. Stop by your local store or shop with us online for everything you need! 

Take advantage of Eggland’s Best Large White Eggs on sale for $2.99 this week!

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KCC Red, White and Blue Freeze Pops

by Jodie Fitz

4 PICS paper coated 5 oz. cups

4 Wooden craft sticks

10-12 fresh strawberries, medium to large, washed

1 cup fresh blueberries, rinsed
4 tablespoons PICS honey

1 teaspoon PICS vanilla extract
10 oz. PICS Greek vanilla yogurt

Cut the greens off the strawberries, and place into a mini chopper or food processor, along with 2 tablespoons of honey and ½ teaspoon vanilla extract. Puree. Evenly distribute the strawberry mixture into four paper coated cups. Place the cups in the freezer for 1 hour.

Remove the cups from the freezer and evenly cover the strawberry puree with 10 oz. Greek vanilla yogurt. Add a wooden stick to the center of each cup. Return to the freezer for an additional hour.

Combine the blueberries, 2 tablespoons honey and ½ teaspoon of vanilla extract in a mini chopper or food processor and puree. 

Evenly add the blueberry puree to each cup. Return cups to the freezer for several hours or overnight before serving.

Note:  This recipe makes 4 freeze pops.

Cups and Craft Sticks:  You can locate the 5 oz. coated paper cups in the paper aisle, and the craft sticks in the school supply aisle at your local Price Chopper/Market 32.

Cooking with Kids: Every recipe is filled with life skills that encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe:

  1. Following directions
  2. Mini chopper/food processor use and safety
  3. Cutting and knife safety
  4. Pureeing 
  5. Layering
  6. Freezing
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Creative Ways to Enjoy Potato Chips

Potato chips are the ultimate snack, side dish, and salty treat. These days you can find limitless varieties. Bold, fiery flavors for the adventurous snackers or more tame, original flavors for the classic chip lover. However, we like to take it further. Taking potato chips to new heights with these creative ways to enjoy potato chips.

Chocolate Covered Potato Chips: Let’s start with dessert! Chocolate covered potato chips are becoming a new wave, and we suggest you hop on before it passes by. The salty chip compliments the sweet chocolate beautifully, leading to an addicting treat.

Mac N’ Cheese with Potato Chips: Enhance your classic mac n’ cheese with potato chips! The chips add an element of crunch to the dish that makes a delicious recipe even more enticing.  

Snoop Dogg’s Potato Chip Fried Chicken Wings: You probably know Snoop Dogg as a talented rapper, but did you know he is a culinary mastermind? Check out Snoop’s Potato Chips Wings recipe and see for yourself.

Gametime Sliders Topped with Potato Chips: You know that go-to slider recipe you have for gamedays? Add some crushed up potato chips to it. The crunch of the chips adds a big-time boost. And if you don’t have a good slider recipe handy, check out our Ultimate Ham and Cheese Sliders!

Chili and Chips: Last but certainly not least, the next time you sit down for a bowl of chili sprinkle some crushed potato chips on top. Works great in Turkey Chili!

We are just scratching the surface of the endless amounts of ways to incorporate more potato chips into your cooking. But these ideas are some of our favorites! Try them out for yourself or pick up some potato chips for an idea of your own. If nothing else, you can always go with the classic chips on your sandwich strategy.

Shop Potato Chips!

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Any time is a good time to find ways to add fruits and vegetables to the plate.  Picnic season is just one more opportunity to find creative ways to bring these delicious bites to the table.

While Memorial Day is a day of remembrance, it has also become the unofficial beginning of picnic season and summer gatherings.   This month we are adding fruits and veggies to the menu plan with simple combinations that the entire family will love.  At the Price Chopper/Market 32 Kids Cooking Club we had fun building Salad Stuffed Cars, making Sandwich Skewers, putting together Fruit Kabobs and preparing Cheesecake Stuffed Strawberries.

These are all easy recipes that the kids can have fun making and enjoy serving to family and friends.

Fruits and Veggies Picnic Fun

by Jodie Fitz

Salad Stuffed Cars

2 Cubanelle peppers

3 cups salad greens

2 tablespoons Craisins®

2 tablespoons sunflower seeds

2 tablespoons avocado ranch dressing

8 cucumber slices

PICS vegetable cream cheese

4 candy eyes (optional)

Cut the top off of two washed Cubanelle peppers and remove the seeds and insides of the pepper.

Place the salad greens, Craisins®, sunflower seeds and avocado ranch dressing into a mini chopper.  Chop the ingredients.

Fill the hollowed peppers with the chopped salad and place them on their side on a plate or tray.

Using cream cheese as edible food glue, attach 4 cucumber slices to each of the peppers to create car wheels.

Optional:  Add two candy eyes on top of each car using the vegetable cream cheese to hold them in place.  You can find candy eyes in the baking aisle of your Price Chopper and Market 32 Supermarkets.

The Dressing:  You can locate the avocado ranch dressing in the produce area coolers of your Price Chopper and Market 32 Supermarkets.  

You can use your favorite ranch dressing as an alternative.

Sandwich Skewers

4 skewers

1 bagel

4 ounces PICS Colby Jack Cheese

8 grape tomatoes

8 slices of cucumber

4 slices of your favorite lunchmeat

Lettuce leaves

Cut the bagel in half.  Then dice both pieces of bagel into large bite size pieces.  You will need twelve pieces to make four skewers.

Cut the Colby jack cheese into bite size squares.  You will need eight pieces for four skewers.

Cut the lunchmeat pieces in half to create eight pieces.  Fold each one twice before skewing.

Add everything to the skewers by creating a pattern; bagel piece, folded piece of lunchmeat, lettuce pieces, cube of cheese, slice of cucumber, a grape tomato and then another piece of bagel.  Repeat so that you have two pattern sequences on each skewer.

Cheese:  You can use one of your other favorites of PICS cheeses if desired; Muenster, pepper jack, Vermont sharp, cheddar, mozzarella, etc.


Fruit Kabobs

4 skewers

Watermelon, seedless


Slice your watermelon into large circle slices.  Use a small heart shaped cookie cutter or large fondant cutter to create watermelon star shapes.  You will need twelve stars for four skewers.

Wash the blueberries.

Add the fruit to the skewers by creating a pattern; two blueberries, a watermelon star and repeat that pattern three times on each skewer finishing it off with two additional blueberries.  The blueberries help to keep the watermelon pieces securely in place on the skewer.

Cheesecake Stuffed Strawberries

12 strawberries

12 blueberries

½ cup PICS cream cheese

¼ cup PICS confectioner’s sugar

1 teaspoon PICS vanilla extract

Wash the strawberries and the blueberries.

Cut off the greens of the strawberries to create a flat edge.  Set the strawberries on that flat edge.

Using a sharp knife cut into each strawberry on four sides, at a slant, to remove the top and hollow the center.

Mix the cream cheese, confectioner’s sugar and vanilla together with an electric mixer.  

Place the cheesecake-flavored cream cheese into a quart sized snap and seal bag.  Clip one corner.  Pipe the mixture into each strawberry to fill it.  Place a blueberry on top.

Cooking with Kids: Every recipe is filled with life skills that help to encourage children’s confidence in the kitchen.  Here are a few to focus on when making this recipe:

  • Measuring ingredients
  • Following directions
  • Mixer safety
  • Preparing fruits and vegetables
  • Cutting skills and knife safety
  • Piping
  • Skewing and skewer safety

Meringue Nests
by Jodie Fitz

  • 5 egg whites

    2 teaspoons PICS vanilla extract

    1 cup PICS light brown sugar

    8 oz. PICS whipping cream

    1/4 cup PICS confectioner’s sugar

    1 teaspoon PICS vanilla extract

Pre-heat the oven to 325 degrees.  Spread the brown sugar on a non-stick baking sheet.  Place it in the oven for approximately eight minutes, remove it and let it fully cool.  

Place the dried brown sugar into a mini chopper or food processor to bring it to a dried, granulated state.

Beat the egg whites with an electric mixer until they form stiff peeks.  Add in the vanilla extract and sprinkle in approximately an 1/8 cup of the granulated brown sugar at a time and continue to mix with the electric mixer until it has all been added and mixed thoroughly.  

On a piece of parchment paper, make approximately four – 4” circles with a permanent marker.  Flip the paper so that the ink is face down on a nonstick baking sheet; you will be able to see the lines through the paper.  Using a spoon to scoop the meringue onto the paper on the inside of the ring. Bake the meringues at 325 degrees for 30 – 35 minutes.

Turn off the oven, but open it a crack and let the meringues cool in the opened oven for an additional 35 – 40 minutes.

Just before serving, add the whipping cream, confectioner’s sugar and vanilla extract together in a mixing bowl.  Whip until it is stiff.

Fill each nest with cream and top it off with Cadbury mini chocolate filled eggs with the crisp colored shells or PICS frozen mixed berries that have been thawed.

Egg White Time Tip:  Yes, you can crack the eggs and separate the yolk from the whites.  However, then you have all of the yolks that you either toss or find another way to use.  Or, you can simplify and buy the PICS egg whites located near the regular eggs at your Price Chopper and Market 32 Supermarkets.

Drawing the Circles:  I trace a small bowl, but you can use a ruler or protractor to create the circles as well.  Just make sure you turn the ink side down before adding the meringue.  You can make smaller circles for smaller bites if desired.

Storing Extras:  If you have additional nests and cream, store them separately.

Cooking with Kids:  Every recipe is filled with life skills that help to encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe;

  • Separating eggs
  • Whipping eggs
  • Electric mixer safety
  • Scooping
  • Baking
  • Oven safety
  • Mini chopper or food processor safety
  • Measuring ingredients
  • Following directions
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Mission Style Burritos by Jodie Fitz

1 Rotisserie cooked chicken

1 – 15 oz. can of refried beans, traditional or black bean

½ cup PICS sour cream

2 tablespoons taco sauce

Fresh salsa

2 pounds PICS frozen corn

1 green bell pepper

1 lime

Fresh cilantro


PICS shredded Mexican cheese blend

Tortilla wraps, large

PICS butter





Remove the chicken from the bones and cut the chicken into small pieces.

Remove the refried beans from the can and place them in a bowl.

Stir the sour cream and taco sauce together.  Keep it refrigerated until you are ready to build your burritos.

Prep the salsa by either opening a container or making it (see below).

Cook the corn and drain it. 

Wash the green bell pepper, remove the seeds and dice it.  

Chop a ½ cup of fresh cilantro.

Stir the corn, bell pepper and chopped cilantro together.  Cut the lime in half and squeeze the fresh juice onto the corn mixture and stir it together.

Remove the skin and seed from the avocado and cut it into slices.

Steam the tortilla wraps by placing one on a plate, placing a damp paper towel over the top and put it in the microwave for 20-30 seconds.

Add the ingredients to the center of your tortilla; refried beans, fresh salsa, the corn mixture, the chicken, the cheese and fresh avocado.

Fold the tortilla burrito style by folding in the sides and rolling it up.

Melt a little butter in a skillet style pan; just enough to coat it.  Toast the burritos on either side like you would a grilled cheese.

Rotisserie Chicken:  You can find this in the prepared food area at your Price Chopper and Market 32 Supermarkets.

Salsa:  You can find fresh salsa in the produce aisle at your Price Chopper and Market 32 Supermarkets.  Or, you can make your own.

Simply place 1 pint of grape tomatoes with ½ cup of finely diced sweet onion into a mini food chopper or food processor and chop the ingredients.  Add in 1 green bell pepper that’s been rinsed, seeded and diced along with 1 clove of peeled garlic and chop them together with the tomatoes and onions.  Add in a ½ cup of fresh cilantro and 1 tablespoon of PICS balsamic vinegar.  Chop again and serve.

Extra Corn:  Simply serve it on the side or add it to the top of a salad if you have extra.

Spanish Rice:  Spanish rice is a great side dish and can be added into the tortilla as part of your burrito or served on the side.

The Plastic Knife:  If you have younger children, they can help to cut many of the ingredients in the recipes to help strengthen this motor skill.  For example, cut the bell pepper into strips and let them cut it into small pieces.  Or, remove the avocado from the skin, let the children cut it into strips.

Cooking with Kids: Every recipe is filled with life skills that help to encourage children’s confidence in the kitchen.  Here are a few to focus on when making this recipe;

  • Measuring ingredients
  • Stirring
  • Cutting skills
  • Knife Skills
  • Dicing
  • Avocado prep
  • Burrito folding
  • Stove top safety
  • Following directions
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Healthy Red Velvet Cupcakes by Jodie Fitz

3 PICS eggs, large

1-cup buttermilk

¾ cup PICS brown sugar

¾ cup PICS granulated sugar

2 teaspoons PICS vanilla extract

4 oz. PICS cinnamon applesauce

½ cup PICS pureed beets (see below)

1 ½ cups PICS all-purpose flour

½ cup PICS cocoa powder, unsweetened

1 teaspoon PICS baking soda

1 teaspoon PICS baking powder

1 teaspoon PICS salt

1-tablespoon red food dye






Combine the eggs, buttermilk, brown sugar, granulated sugar, vanilla extract, applesauce and pureed beets together in a bowl.  Whip the ingredients together using an electric mixer.  


Once they are mixed well, add in the dry ingredients;  the flour, cocoa powder, baking soda, baking powder and salt.  


Mix in the red food dye.


Preheat the oven to 350 degrees.


Line a cupcake/muffin tin with cupcake liners.  Fill the cupcake liners with the batter.  Bake the cupcakes for 25 minutes.

Pureed Beets:  Simply purchase sliced or diced PICS beets.  Drain the liquid.  Place the beets in a food processor, mini chopper or blender and puree them until the look like a purple applesauce.


Original Red Velvet Cupcakes:  When this recipe originated, the cupcakes turned a natural burgundy through a chemical reaction that took place with certain ingredients.  Over time our ingredients have changed and cocoa powder is now alkalized so the chemical reaction no longer naturally occurs.  


Red Food Dye:  If you have an allergy to red food dye, you can eliminate the red food dye all together.  The color will lean towards a darker burgundy.   A typical red velvet recipe requires ½ cup of red food dye.  This recipe allows us to greatly reduce the amount of red food dye used.


Top it off!  Simply serve with a traditional Cream Cheese Frosting by combining a ½ cup (1 stick) of PICS butter at room temperature with 8 oz. PICS cream cheese at room temperature, 3 cups of PICS confectioner’s sugar and 2 teaspoons of PICS vanilla extract.


Pipe it on top of the cupcakes using decorating utensils or simply fill a quart sized snap and seal freezer bag and clip a corner to pipe on the frosting.


Cooking with Kids! Every recipe has lessons, small and big, that encourage life and cooking skills. Here are a few to focus on:


  • Measuring ingredients

  • Level ingredient measurements

  • Pouring

  • Pureeing

  • Food processor safety

  • Scooping

  • Baking 

  • Oven safety

  • Following directions

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