This week’s Menu features chilled selections—great for the hot July days ahead. One of their best features is that they can be made ahead and take directly from the fridge to the table.
As always, prices are for this area and for Safeway and Fry's will require at least a Club Membership card. Some may require digital coupons as well. We try to indicate all restrictions, special conditions etc. Sprouts does not require any cards and does not have any special savings days. Sprouts does have double ad Wednesday, when you get last week’s and this week’s ad prices. All three stores have digital savings available to those with appropriate accounts, go to their web pages for details and directions. Fry’s at least will give you the advertised digital price if you state you do not have appropriate technology. Safeway sometimes has coupons which you can access digitally or clip out of the ad.
Deal of the Week
$2.97/lb—Beef, Boneless Beef Chuck or Shoulder Roast
slow cooker pot roast
$.87/lb—Yellow Peaches or Nectarines
$.40/each—Sweet Corn ears
$.99/each—Mini Carrots, 12 oz bag
$1.47/lb—Squash, Organic Yellow or Zucchini
$2/each—Strawberries, 16 oz box
$1.99/lb—Chicken, Boneless Breasts
$1.99/lb—Pork, Shoulder Roast, Bone in, sold whole in bag
Buy one Get One Free—Pork Tenderloin or Fillets, marinated, Hormel Brand.
$2.50/pkg—Ground Turkey, 16 oz pkg, 85$ lean
Other Sales and Good Deals
Buy 3 Save $3—Breakfast Savings, must buy in multiples of 3
$.99/each—Biscuits, Pillsbury Grands, select varieties
$1.99/pkg—Thomas’ English muffins OR Oroweat Wide Pan bread, select varieties
$1.77/box—Kellogg’s cereals, select varieties
$3.99/each—Jimmy Dean Breakfast Sandwiches, select varieties
Special Save on Our Brands Digital Coupon Event—Must Sign Up On Line and Download Digital Coupons or Download their Mobile App. Prices shown are for Digital Coupon Prices.
$1.38/each—Private Selection Bread, select varieties,
$1.69/each—Kroger Brand, cottage cheese, sour cream, dip
$2.69/each—Water, Fry’s Purified , 32 pack
#1.49/pkg—Potato Chips, select sizes and varieties
Deal of the Week
$1.77/lb—Chicken, boneless skinless, breasts or thigh
Tasty and informative slow cooker chicken recipe:
$.75/lb—Grapes, seedless, red or green
$.99/lb—Tomatoes, on the Vine
$.99/each—Lettuce heads, Iceberg, Romaine, Green Leaf, Red Leaf
$2.50/each—Blackberries, 6 oz
$5/each—Large Pack Strawberries (32 oz.) or Raspberries (12 oz),
$1.77/lb—Pork, Loin Chops, Bone in, bone in, family pack
$1.69/lb—Pork Sirloin roast, sold in bag
$1.88/lb—Pork, Shoulder Roast, sold in bag
$1.99/lb—Pork, country style shoulder/ribs
$4.97/lb—Beef, Top Sirloin steak, boneless, familypack
$6.99/lb—Shrimp, Jumbo, raw, shell on, previously frozen
Other Good Deals
$1/each—Cinnamon Rolls, 4 count
$1.88/each—Water, Refresche, purified, 24 pk, limit 4
$.69/each, Libby’s canned Vegetables, select varieties
$1/each—Crystal Geyser water gallon OR Arizona Teas OR Tejava Teas, select varieties
$1.67/each—Heinz Ketchup or Mustard, select varieties
Buy One get Two Free—Tillamook Ice Cream 56 oz., select varieties
Clip or Click Coupons
$1.99/each—Eggs, England's Best, Large 1 dz., limit 2
$.99/each—Betty Crocker cake and brownie mixes, limit 4
$.44/each—Yogurt, regular Dannon or Yoplait, select varieties, limit 10
$1.99/each—Kellog’s Cereal, select varieties, limit 6
Deal Of The Week
Yum! Asparagus soup—Serve hot or cold. I would suggest, however, that you start by breaking off the woody bottoms, I have done it both ways and they really don’t contribute much, Or peel the bottoms with a veggie peeler and cut off anything that isn’t greenish.
$.40/each—Sweet Corn ears
$.50/aach, Mangos, red or yellow
$.50/lb—Potatoes, Red or Yukpn Gold
$.88/lb—Grapes, Seedless, Red, Green or Black
$.98/each—Celery bunches OR 1 lb Baby peels carrots
$1.69/lb—Chicken, Whole or Split, no enhancers or solutions, fresh
$1.99/lb—Pork, Loin roast (whole in bag) or chops (limit 4 pkgs)
$3.99/lb—Ground Beef, 100% grass fed, USA, value pack, limit 4 pkgs
$3.99/lb—Ground Chicken, Pork or Chicken breast, ground daily in stores
$4.99/each—Ground Turkey, 93% OTBS or 85% Empire Kosher, 16 oz pkgs
Other Good Deals
Buy One Get Two Free—Salemville Blue or Gorgonzola Cheese, Wedge or Crumbles
$3.99/lb—Cheese, Sharm Cheddar, bulk cut in Deli Cheese Case
$.79/lb—Rice, brown or white, long or short grain, Bulk Foods
$1.99/lb—Sunflower Seed Kernels, raw, roasted, salted un salted, Bulk Foods
20%off all products by Solgar, American Health, Tea Tree Therapy, Life Flo, NOW Peppermint Oil
SPROUTS Brand Sale, more than 300 items on sale (all these are Sprouts Brand)
$1.50/each—Snacks, Veggie straws, Cheese puffs, Popcorn
$2/each—Pasta Sauce, select varieties
$4.99/each—Extra Virgen Olive Oil, 1 ltr, select varieties
$1.50/each—cookies, 14 oz, select varieties
$.99/each—Pasta, select varieties
Menu for This Week
Due to a reluctance to add heat to my home, I eat a lot of cold foods at this time of the year. Some I purchase, but many i make myself. Cold soups can be especially good—they are cool and liquid and they are ready whenever you are. Make plenty and freeze some. Just put in the fridge in the morning, and by evening they are defrosted.
Salads are of course prime hot weather food. Again, a little preparation can make all the difference. Try rinsing, drying and tearing a couple of heads of lettuce when you get them home from the store. Place the pieces in a paper towel lined bowl along with cut up pieces of whatever you like in a salad as long as it is not “wet”, like sliced celery, sugar snap peas or sprouts (from the Farmer’s Market, the only ones worth bothering with unless you carefully sprout your own.) Tear up and add a few leaves of basil, arugula, thyme or what have you. Make sure everything is dry, cover with another paper towel, pop the whole thing into a large plastic bag, stow it in the fridge and make salad quickly whenever you are ready. Keep other ingredients on hand to throw in at the last minute. Stuff from a salad bar lasts quite a while and packs quite a flavor punch.
Desert is easy. Fresh fruit will last longer if you cut it up, put it in a bowl, sprinkle some sugar on, and refrigerate it. Use over ice cream, swirl into yogurt, or try a Cheese Cake Parfait.
Stay Cool Everyone!
Coconut Curry Soup with Grilled Corn
4 large ears Grilled Corn, divided (see On Sale This Week for June 28 for directions)
2 Tablespoons neutral oil, sunflower, canola or corn
1 cup diced onion
1 clove garlic (whole)
1 mild green chili, California, New Mexico etc, seeded and roughly chopped
1 jalapeño chili, seeded and roughly chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated fresh ginger or 1 teaspoon powdered dried ginger
1 cup finely diced green bell pepper
1/2 cup dried flaked unsweetened coconut
3 cups plain unsweetened coconut milk (from a carton, not a can)
1 cup low sodium chicken broth (prefer homemade)
Remove corn kernels from ears by scrapping into wide shallow bowl or baking sheet.
In a 4-5 quart pot, heat oil, sauce onion garlic and green chilis on low heat until they are cooked, set aside a Tablespoon of the onion/green chili. Leave the whole garlic clove in the pot.
Add the cumin, coriander, salt, black pepper and ginger to the pot. Stir and cook on low heat for about 2 minutes. Now add the coconut milk and chicken broth. Heat to boiling. Reduce heat to medium. Add 3/4 of the corn kernels and 1/2 the green bell pepper. Set the rest of the corn and peppers aside with the onion/green chili mix.
Cook soup for about 20-30 minutes. Let cool slightly. Purée as smooth as possible, either with a stick blender or in batches in a food processor. Pour the soup base through a sieve into a bowl, pressing with a rubber spatula or the back of a spoon to get as much as you can out of it.
Return the soup base to the pot. Add the coconut and the reserved vegetables. Cook on medium for an additional 15 minutes.
Check flavor, remembering that cold things usually need a little more salt.
Now cool. Several possibilities here. Just place the pot in the fridge, covered until serving time. Or, cool pan in a bowl filled with ice water first. If you are in a hurry try adding ice cubes until the soup is cold. You will very likely need to thin the soup out with some cold water anyway.
Serve garnished with cilantro sprigs.
Here is another delicious cold soup—Gazpacho
Main Course—Composed Salad
A composed salad is one that is arranged by the cook on a plate or wide bowl and is usually served with a dressing to be added by the diners.
Instead of a recipe we are giving you guidelines.
Usually you start by lining the plate/bowl with greens, either large leaves around the edges or a uniform bed.
Next you start building up the other ingredients. If it is a meal salad you’ll probably want to place some protein in the middle, a nice chunk of cold salmon, a mound of cottage cheese, a few strips of cold chicken, perhaps a sliced or quartered egg.
Now add the rest of your choices, shredded carrots, pickled beets, steamed and cooled asparagus spears, olives, chunks of Feta or Mozzarella cheese, strips of cucumber, avocado slices, olives, thin strips of bell pepper, roasted baby bell halves, roasted baby rainbow carrots, jicama strips or chunks. I’ve probably forgotten many possibilities, but you get the idea.
If you want to reduce the cook’s time in the kitchen, you might want to prepare the lettuce lined plates and put the protein on—then serve the rest as a salad bar, letting guests choose their own favorites (and avoid what they dislike, I don’t see what people have against pickled beets.)
To dress this salad try a home made Green Goddess dressing.
Green Goddess Dressing
(inspired by Epicurious)
1/2 cup buttermilk
1/4 cup good extra virgin olive oil
1/4 cup coarsely chopped fresh chives
1/4 cup coarsely chopped fresh flat leaved parsley
1 Tablespoon coarsely chopped fresh tarragon
1 Tablespoon fresh thyme leaves
1 Tablespoon lemon juice
2 teaspoons anchovy paste
1 clove garlic, roughly chopped
Place all ingredients in food processor, puree. Or use a stick blender in a glass measuring cup. Be sure to puree till smooth.
This delectable dessert is based on one in The Food Charlatan blog.
2 cups of fruit
Use whatever is in season. Halve strawberries and cherries. Cut others into bite size pieces. Blueberries, raspberries etc are nice since you don’t have to cut them up.
2 Tablespoons granulated sugar (or brown sugar might be nice)
2 Tablespoons brandy, cream sherry or fruit juice.
8 oz package of best quality cream cheese, softened
7 oz sweetened condensed milk
1 Tablespoon vanilla bean paste (the best!) or 1 teaspoon vanilla extract
4 graham crackers
Whipped cream or topping
Place all fruits in a small bowl, sprinkle sugar over, add brandy or cream sherry or juice. Stir. Refrigerate at least 2 hours.
Place cream cheese in a small steep sided bowl. Beat until very smooth with a hand beater or a strong arm. Add sweetened condensed milk and vanilla bean paste. Beat again till smoothly combined. Refrigerate for at least 2 hours.
Use tall clear glassware (wine glasses are good, parfait glasses are perfect.)
Start with a few pieces of broken graham crackers. Moisten with a spoonful of the accumulated fruit juices in your bowl. Layer fruits alternating with cream cheese mixture. Add some whipped cream or topping, maybe use some chocolate or caramel sauce. Top with a maraschino cherry or a few chopped toasted nuts or some chocolate covered cocoa nibs.