Picture this: tender slices of grilled steak nestled between two slices of toasted artisan bread, perhaps with a smear of garlic aioli or a tangy steak sauce. Sounds incredible, right? Now picture a fun fiesta of a fresh bed of lettuce, ground turkey, beans, & corn. Sounds amazing, right?

What if we told you these Steak Sandwiches & Taco Salads only have five ingredients? Easy and delicious! Let’s check out this week’s items to make these recipes…

Taco Salads:

1 package Ground Turkey (Buy one get one FREE!)

1 can (16oz) PICS Black Beans

1 can (16 oz PICS Canned Corn)

1 package PICS Taco Seasoning 

Shop for Taco Salads here!

Steak Sandwiches:

1 package Certified Angus Beef Steak (Buy one get one FREE)

1 package RealSweet Vidalia Onions

1 container Market 32 Whole White Mushrooms

1 bottle PICS Marinade

1 pack Market 32 Rolls (found in bakery section)

Shop for Steak Sandwiches here!

Check out this fun twist on your steak sandwich!

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Written By: Ellie Wilson, MS, RD  Senior Nutritionist, Price Chopper Supermarkets There is so much to talk about! Summer squash is the star this week, and we have it from our farmer partners at Reeves Farm, Shaul’s Farm, Paul Mazza Farms, Davandjer Farms, Black Horse Farms, Hoover’s Produce, and Plainville Farm. I have visited many of these farms – this year is a good harvest for summer squash.iStock_000003950671_Medium Yellow summer squash and zucchini are super versatile – mild flavored, they can be served grilled, sautéed, ribboned (a beautiful presentation, and so easy to do with your usual handy kitchen peeler), or in salads; grated and added to quick bread batter, chopped in soup or pasta dishes – the possibilities are almost endless. These squash are low in calories, and high in Vitamin C. We also have some delicate and petite patty pan squash. Mild flavored like its cousins, patty pan adds great visual appeal to a meal. Patty pans also have a few different names – they can be called scallop squash, or button squash. Little kids call them flying saucers, and you can use that to get them to try a new vegetable! Heather Eckhardt at Kinderhook Creek Farm has shared a terrific zucchini appetizer recipe that is great for summer parties and will have your friends begging for the recipe. Heather Eckhardt’s Zucchini Appetizer Mix oil, eggs, Bisquick, parsley, salt and pepper together. Stir in zucchini. Spread onto a cookie sheet (with a high lip, or a jelly roll pan), single layer. Then layer the onion, pepper, and tomatoes, as though it were a pizza. Sprinkle with grated cheese. Bake at 350 F for 30 – 35 minutes. Cool slightly and cut into squares with a pizza cutter. I slice squash up, and depending on how hot it is, grill them with olive oil and fresh basil in a grill pan over a low flame, or oven roast them the same way. All of the summer squashes can be made this way – fresh basil, a little sea salt to finish and you have the tastes of summer on your plate. Zucchini and yellow squash are great for kabobs with a delicious Certified Angus Beef steak. You can add some fresh herbs and spices in for a little extra flavor.Certified-Angus-Beef-logo Summer Sizzle Steak Combine dressing, mustard, herbs and ginger in a close-able plastic bag or bowl with a cover. Add meat and vegetables to the dressing. Allow to marinate for 2 hours, refrigerated. Thread onto wooden or metal skewers. Note – wooden skewers should be soaked in water for an hour before use. Grill kabobs 5 minutes each side until meat reaches desired doneness.