You may know green beans better as “string beans,” but with the help of botanists, today's string beans are missing the string, and therefore are now predominately referred to as green beans. My family loves green beans, and we eat them frequently. They serve deliciously with poultry, meat or fish. It’s best to select green beans from the grocery store when they are displayed loosely- so you can pick and choose the ones that look best. Choose ones that have a velvety feel and are plump and have nice color to them. Store them in the refrigerator in a perforated bag. Green beans will last up to 5 days if stored correctly, but cook them and serve in 2 or 3 to enjoy the best flavor.

No, not all artists are doomed to starve! In fact, there’s one that can satisfy the appetites of snack-loving people everywhere. Landing on store shelves this week is “The Snack Artist” – our whole new line of snacks featuring the selection and flavors of crunchy chips you love. We have everything from traditional potato to restaurant style tortilla chips to crunchy Kettle style in a whole host of flavors. What’s better, your shopping experience of our fun-loving and easy-to-spot packaging will keep you smiling. With a “Crunch and a Wink” each of our snacks is named with a clever play on words (Nacho cheese tortilla chips are called “Mariachicheese” – how cute is that? Each package also features a fun little doodle that inspires creative crunching AND also means that playing with your food is now totally acceptable! 

Our Snack Artist chips are priced at an everyday great value and feature re-sealable bags. So everything stays fresh and you don’t have to fuss with rubber bands or those giant yellow clips just to keep your chips crunchy. Tell us what you think of our new Snack Artist!

Did you know that cakes started out as small loaves of bread leavened with yeast? Then in the 19^th century, baking soda and later baking powder were used as a leavening agent. Bakers then started adding flavoring ingredients, eggs, and fat to create what we today know as cake. At our store the cakes have been refined even more. They are mixed, baked and then flash frozen so none of the moisture escapes. Then they are iced with a variety of decadent icings to create the perfect compliment to any meal or special occasion.

Can you imagine a wedding, birthday party, or anniversary celebration without a cake? You don’t have to. At our bakery you can pick Chocolate Fudge, Carrot Cake, German Chocolate Cake, Red Velvet Cake, Mousse Cake, Cheesecake, Raspberry Cake, and Lemon Cake. The list goes on and on. If you can’t use a whole cake (like me), you can get a cake slice that’s the same high quality. It’s making me hungry just writing about them. So next time you are in your local store bakery, take a look at the tempting varieties of our cakes, and be assured that nobody makes a fresher or more flavorful cake. Try your favorite, I know you will agree.

After the Thanksgiving feast has been enjoyed, the days and leftovers thereafter should be filled with healthier food decisions. Especially if you’re gearing up for Black Friday shopping! There’s inevitably going to be loads of turkey leftover. A day or two before Thanksgiving, head to the grocery store and pick up a few quick things to make lettuce wraps: mushrooms, green onions, watercress, and a head of iceberg lettuce. When its time for your post-holiday snack, chop the vegetables and then sauté the mushrooms, watercress, green onions and leftover turkey in some extra virgin olive oil and just a touch of garlic. Any leftover vegetables can be thrown in the mix as well. Then drizzle with some fresh lemon juice, salt and pepper, and wrap in a crisp leaf of iceberg lettuce. Just like that, an easy breezy, and most importantly, healthy snack has been made! These wraps are so full of wholesome nutrients that you will definitely feel full and content. Leftovers from Thanksgiving doesn’t have to mean turkey sandwiches with all the fixings, there’s always a way to mix them into something healthier, leaving you satisfied and nourished. For more inspiration, visit http://www.safeway.com/IFL/Grocery/Thanksgiving-Leftoverslounge

A close friend of mine has four children. I recently spent the afternoon with them and was amazed at the youngest, 10-year old Xavier, and his commitment to saving water. All of the children were outside playing when they decided they were thirsty. Xavier came in and poured water for all of them. When the kids were finished gulping down the water Xavier collected the glasses and went around the house watering the plants with the leftover water. I watched him pour patiently until the extras ran out. When I inquired from his mother about his interest in this she said they recently watched a movie in one of his classes on southern California and the water supply. This movie scared him and he thought about the changes he could make around the house. His behavior was altered that afternoon and he takes his water saving very serious. He even knocks on the door of the bathroom when showers are too long. 

I think this is a great way for smart conservation to become second nature. Good for you Xavier, keep up the awareness and pass it on! 

I’m a firm believer that Thanksgiving is a day for celebration. But after one too many “food hangovers” years ago, I decided to take a different approach to the day. My mantra is to be reasonable in what I eat and to balance my eating with some fun physical activity. Here’s my approach:

• I take a serving of every single item I want that’s on the table–­–it is Thanksgiving, after all!–but with so many delicious choices, that means I can only fit a small serving of each dish on my plate.
• I don’t go back for seconds, because I tell myself that I can always enjoy them again as leftovers tomorrow (and I do!). Check out our Leftovers Lounge for delicious ideas to wow your family and stretch your budget.
• I skip the “everyday” foods like rolls to save room for the special foods I only eat on Thanksgiving Day (like my favorite mashed rutabagas, passed down from my grandmother – it wouldn’t be Thanksgiving without them!) 
• Since I live with the world’s biggest football fan–my son Tim–we have a neighborhood game of touch football on Thanksgiving morning, timed so that everyone’s turkeys are in the oven while we’re out having fun! 

These tips can help you manage the day, too.

How do you keep Thanksgiving Day in balance?

Thanksgiving is a very traditional Holiday. The families and food may have changed over the years but there is one tradition that really hasn’t changed too much, the Thanksgiving table setting. Thanksgiving is the one holiday (next to Halloween and Christmas) that we go all-out in our table settings with Turkey plates, Turkey napkin rings, Turkey shaped salt and pepper shakers, and a fresh floral centerpiece. This is where we come in. Our floral department truly understands the underlying traditions this particular holiday holds, and our centerpieces remain true to that. You can always find single candles, double candles or Turkey shaped centerpieces filled with Fall’s warm-colored flowers. Our centerpieces bring to your celebration those feelings of family, thankfulness, and fall harvest time! Year after year we choose the flowers and the styles that keep this tradition true. When you are shopping for all the ingredients for your Thanksgiving meal, come by floral and pick up your fresh centerpiece!

The old time butcher shop has not gone away, it has just been modernized. Did you know you can make special requests at any Safeway meat department? That you have more options than what is placed in the meat counter on a daily basis? Did you know that you can specify thicknesses on most cuts of meat, a 1/8 thicker or thinner or get an extra steak added to a package? The meat cutters that work in the Safeway meat departments undergo a 5 – 6 year apprentice program, depending on the state that you are in. They are experienced in all areas of meat cutting. They may seem busy most times, but when asked to demonstrate there abilities, they generally love to show them off to anyone who will watch & listen. Most of our meat cutters can walk you through all the cuts of meat and what recipe’s they would be good for. The meat cutters that don’t know will usually hook you up with someone who does.

So the next time you’re in a Safeway store and want to purchase the hot cover page ad item, but don’t know what to do with it, or if you would like to have a steak that is cut just a little thicker, just ask the person behind the meat case. He or she is very friendly.

What’s Thanksgiving dessert without apples? I love this recipe because it has that great sugary, sweet apple taste without the crust. (Where you’ll find a lot of the calories.) When you choose apples for a dessert, there’s a quick test you can do to pick the right variety for you. Slice the apple and put it in a bowl with water and sugar. Put it in the microwave for a minute or two, and then try the apple. If it has that perfect taste, then you’ve found the best variety for your dessert.

Sautéed Apples

• 1/4 cup butter
• 4 large tart apples, peeled, cored, and sliced ¼-inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

To me, Thanksgiving is all about the sides. Sure, I love Thanksgiving turkey, but it’s not often that I get the opportunity to eat all of those delicious side dishes in one sitting! Although there are certainly a few family favorite recipes I wouldn’t dream of changing, over the years I’ve tinkered with others to trim fat, sugar and sodium and to boost nutrition, all to raves from dinner guests. Here are some of my best trimming tricks:

• I make my cranberry sauce with about 1/3 to ½ less sugar than called for on the package of cranberries. My friend Mary ups the nutrition ante by cutting back on sugar but adding sweetness by mixing in frozen, thawed blueberries and raspberries for a sweet and tangy three-berry sauce.
  • I use whole-grain bread to make my Grandmother’s stuffing recipe.
  • I cut the fat–but not the flavor– in my mashed potatoes by using Yukon gold potatoes (they have a richer, almost buttery taste compared to other potatoes). This easy Ultimate Mashed Potatoes recipe is one of my favorites. I keep calories and fat in check by using low-fat milk and just 3 tablespoons of butter.

One more tip: if you haven’t tried Safeway’s exclusive 2 hour turkey™ check it out–it’s one of the juiciest turkeys you’ll ever have, ready in just 2 hours!

Do you use any tricks to “trim” Thanksgiving Day fare?

Two years ago this blog was launched! A big “thank you” to you, our readers! And a “thank you” too to those who’ve taken additional time to post comments along the way. Your feedback has been helpful in shaping the direction of this blog! We’d love to hear more about what you would like to read on this blog – please let us know!

It’s here! The season when we all resolve to slow down, revel in the moment, and enjoy our time with loved ones, but end up stressing over shopping lists, party schedules, and all the cooking we have to do! 

Well, you don’t need to stress because our Holiday Hotline is here to help. Whether you have dinner guests to feed, a whole party crowd to prepare for, or decorating to do, from now through December 30th you can call our Holiday Hotline at 1-888-358-7328 to place orders for one of our complete holiday dinners (Turkey, Ham or Prime Rib with all the trimmings), any of our delectable party trays from the deli, and arrangements and décor from the floral department. Simply call in your order and pay and pick up at the store. No need for multiple shopping trips, slicing, dicing or primping. Ahhh…now that’s easy!

This stuffed artichoke recipe is a great appetizer for Thanksgiving. Artichokes are hearty and have just the right amount of fill to keep you going before the big dinner. Remember to pick artichokes that are bright green, have compact leaves, and are heavy for their size. When you bring them home, put them in a plastic bag with a sprinkle of water so they don’t dehydrate too fast.

Garlicky Bread Crumb - Stuffed Artichokes Recipe

Do you have an original, signature side dish, appetizer, or dessert recipe that your family & friends look forward to every Thanksgiving? If so post the recipe and a photo on the Safeway Facebook page and if your recipe receives the most votes you could win a $500 Safeway gift card!  And, if you don’t have a favorite of your own, visit the Recipe Gallery to check out some of the delicious entries and cast your vote and maybe even pick up a new recipe or two!

Earlier this year, my mom’s doctor told her that she had pre-diabetes. Pre-diabetes occurs when your blood glucose level (glucose is the main type of sugar found in your blood) is higher than normal, but not yet high enough to be diagnosed as diabetes. Think of pre-diabetes as a warning sign. Ignore it and your chance of developing type 2 diabetes is almost a given. But heed the warning, and it’s very likely you’ll prevent the progression to diabetes.

My mom took her warning seriously and made small but consistent changes, one by one, in her eating and exercise habits. She started walking with a friend every morning. She cut back on her portions by about a quarter and she made sure that half of her plate was covered with vegetables or salad. She didn’t completely cut out treats, but cut down on how often and how much. The result was a slow but steady 9-pound weight loss over a 3-month period, enough to lower her blood glucose level to normal range.

Research shows that changes in diet and exercise actually work better than some medications in delaying diabetes. Losing just 5 to 10 percent of body weight–those 9 pounds for my mom–significantly reduces risk of diabetes, by a whopping 58 percent in one major study!

If you’ve been diagnosed with pre-diabetes, making small, simple and consistent changes can make a big difference. Don’t wait – see your doctor and get started today.

The term used books is always a bit comical to me. Can a book really qualify as used? It may have been read but the content is new to each person picking it up. As a strong believer in passing books on, I typically pass books on through the following three channels:

1).Often I will attempt to sell books back to a reseller or “used book” store in my area.

2). I donate them to either the local library or school.

3). I will often times pass a great book on to a friend or colleague that may enjoy it.  

We are all guilty of collecting dust on books we’ve enjoyed or never been able to finish. Why hold on to these precious gems? Do a quick internet search for a used bookstore, library, or school that may need your donation. Knowledge is power…pass it on! 

Here’s something that will help with your holiday shopping - the Inspired Gift Giving brochure from Safeway (yes, it doesn’t hurt to start planning now…). I was blown away by some of the items in there, brought in especially for the holidays – gourmet hostess gifts (toffee!), candles, toys, and stocking stuffers. And, coupons for some of the items too! Definitely worth a look next time you’re in the store, how great to knock out a couple gifts while doing your regular grocery shopping! http://www.safeway.com/IFL/Grocery/Gift-Brochure

Have you checked out the Thanksgiving section on our website? www.safeway.com/thanksgiving There are amazing recipes, “how to” videos (2 Hour Turkey Recipe and turkey carving), decorating ideas, and back by popular demand the “Leftovers Lounge” – easy and creative ways to use your leftover turkey. I especially love the pumpkin votive idea – a simple and festive way to brighten the table. 

Thanksgiving is upon us, and I’m sure all of you that are hosting dinner this year are getting your recipes ready to go. Here is an asparagus recipe that will serve great as a vegetable side dish. It’s really easy to make (and of course delicious), which will spare you extra time for something else in the kitchen!

Asparagus Vinaigrette

Serves 3

• 1 pound asparagus
• Kosher salt
• 2 tablespoons Tony Tantillo's extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon dry vermouth or light vinegar such as rice, wine or cider
• 2 scallions, white and 2/3 of the green, minced
• 1/2 teaspoon Herbes de Provence
• Freshly ground black pepper

1. Trim asparagus and blanch by bringing an inch or two of water in a skillet to a boil with a teaspoon of salt. Have a large bowl of ice water standing by the sink.

2. Add the asparagus to the boiling water and cook 4 to 5 minutes or until barely tender but still quite firm. With a skimmer or tongs, remove the spears to the ice water.

3. When the asparagus has cooled, drain and set aside until you're ready to finish the dish. (Refrigerate if more than an hour.)

4. Meanwhile, combine remaining ingredients with salt to taste in a shallow dish; add asparagus and toss to coat.

5. Cover and marinate 3 hours at room temperature or refrigerate up to 24 hours. Toss a few times while marinating. Bring to room temperature before serving