There’s a new deal in the Deli section – Meal Bundles  - for $9.99 you get the choice of one main dish protein (rotisserie chicken, 8 piece baked or fried chicken or meatloaf), plus 2 sides (choose from 11, the most popular are mashed potatoes, mac & cheese, or broccoli au gratin). And you can add rolls or a liter of soda for just $1.19 more. Perfect for those nights when you’re tired of cooking but you don’t want to go out.  We’ll often pick up the rotisserie chicken but I never thought to grab the sides. Now with the bundled price I’m going to give those a try too!

Find more grilling tips and recipes on site.

The arrival of warm weather = my favorite time of the year - vacations, the great outdoors and grilling season!  I thought I’d share some simple tips for the most successful and easy grilling experiences to enjoy all season on a variety of food choices. 

First off, pick your ‘meat’.  For you big spenders, filet mignon, T-bone or New York strips are optimal.  Skirt or Flank steaks and sirloins are great options too.  Chicken is great on the grill – I prefer boneless and skinless breasts, whole (similar sizes) or cut up and skewered with some vegetables (onions, mushrooms, bell peppers, tomatoes, etc).  When making kabobs, be sure the pieces are equal in size so they cook evenly. 

Now, prepare your meat.  Marinades, rubs and sauces are the 3 easiest and tastiest ways to flavor your meat.  Be careful not to marinade your meat too long as it can toughen your meat or make it too mushy.  Safeway offers some of the best options in rubs and sauces by Rancher’s Reserve and can be found in your meat department.  My personal favorite is the Classic Steak Rub; just coat your meat with olive oil, generously apply the rub to all sides, and grill your meat.  It’s great on Beef as well as Chicken!  For a super finishing touch to your grilled meat, the Smoked Chile & Espresso Steak Sauce will certainly add pizzazz to your meal.  Made with California chili peppers, espresso beans and spices, it surely adds some kick.  Check out the wide variety of grilling and meat enhancements at a Safeway Meat Department near you! 

Find more grilling tips and recipes on site.

The days are finally getting warmer for a lot of us, and I’m sure some people have even had their first BBQ dinners! There are so many things to throw on the grill to make a great meal, but don’t forget about your veggies. They make a great side dish, or even just a snack. My favorites are grilled corn on the cob, zucchini, onions, asparagus and peppers. Just like cooking for any other occasion, make sure you pick out ripe vegetables. If you’re cooking that day, they should be ready to eat when you take them home. Grilling veggies is so simple- just cut them up however small or big you like, brush with some olive oil, add a dash of salt and pepper, and they’re ready to be grilled!

Find more grilling tips and recipes on site.

One of my favorite salads is panzanella, a Tuscan bread salad that was traditionally a poor man’s dish.  Panzanella is a great way to use up stale bread, but if you don’t have any on hand, let your loaf sit out for a day to get stale.  Stale bread better absorbs juices from the tomatoes and the dressing–if you use fresh bread, your salad will be mushy. 

4 cups stale French or Italian bread (whole-grain, if possible)

4 cups tomatoes

1 yellow bell pepper

1 cucumber, seeded

½ red onion

1 cup fresh basil leaves

Dressing:

½ cup O Organics Olive Oil

3 Tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon minced garlic

Salt and pepper to taste

Cut bread, tomatoes, pepper, cucumber and onion into similar size pieces and place in large salad bowl.  Tear basil leaves into small pieces and add to salad.  In a separate bowl, whisk together ingredients for dressing.  Pour dressing over salad, cover and let it marinate for at least an hour and up to 8 hours at room temperature (do not refrigerate) and serve. 

Makes 10 servings.  Per serving:  Calories: 170; Fat: 12g (Saturated Fat: 1.5g); Protein: 3g; Carbohydrates: 14g; Fiber: 3g; Sodium: 105mg.

I’m bringing this salad to my friend Kristen’s Memorial Day get-together.  What are your Memorial Day plans?

I discovered a new snack, well, new for me that is, as it’s been around a while – Signature Café 6 Layer Dip.  I decided to give it a try after reading the Tasters Choice review in the San Francisco Chronicle earlier in the year – it beat out the other brands by a long shot.   The panelists; chefs, food writer, cookbook author, & a recipe developer thought it “had 'the best flavor' of the bunch, with a 'nice blend of heat,' 'good spices,' and a 'strong chili bean flavor.'"  The Signature Café 6 Layer Dip has layers of refried beans, guacamole, garden salsa, creamy salsa, sour cream, and shredded cheddar cheese – goes great with tortilla or corn chips.

Grilling is not just for beef or chicken. Seafood is excellent, healthy and delicious on the grill.  And not just shrimp; you can grill scallops, trout, mahi mahi, tilapia, salmon, swordfish, halibut, tuna and on and on, but for now, let’s discuss shrimp because in my opinion, shopping for shrimp can be a bit overwhelming.  With so many options at the shelf, let’s look at size first; below is a chart of the various sizes.  Extra large (and above) raw shrimp are the ideal choice for grilling, however, smaller shrimp can be placed on skewers for the same great eating experience. 

Another consideration is whether to buy raw or cooked shrimp.  Buy raw if you plan to grill or use as an ingredient, to avoid overcooking.  Cooked shrimp is perfect served immediately as an appetizer or in salads, or cold with cocktail sauce.  At Safeway, look for Waterfront Bistro seafood options, for the best quality and selection. 

Below are simple tips for grilling shrimp:

- Once your grill is heated, place larger shrimp or skewered smaller shrimp directly on grill, leaving room between each shrimp or skewer.

- Brush the shrimp with olive oil and sprinkle with salt, pepper, and garlic.

- Grill for 3 to 4 minutes or until the shrimp have turned pink, turning the shrimp and/or skewers once halfway through cooking time.

- Remove from the heat & serve

Find more grilling tips and recipes on site.

Peaches have been around in this country since the 16th century; even Thomas Jefferson had a peach tree. You’ll enjoy a peach the most if you follow a few simple guidelines when choosing them at the store. First, avoid any stored in the cold section. Peaches shouldn’t be cold since they are usually picked when ripe. Always look for peaches that are plump, with just a little bit of give to them, and have that sweet peachy fragrance. They should have a deep yellow skin under a red blush. Peaches really are a beautiful fruit. Store them on the counter once you bring them home, and enjoy them with delicious spices like nutmeg, cinnamon, or ginger. My favorite way to enjoy them is to eat them right out of hand on a warm summer day.

Did you know nectarines have been around for over 2,000 years? It’s true! They originally came from China, and used to be pale green with a white flesh. During the 1940s they became the nectarines you recognize today. There are 150 different varieties! When selecting nectarines look for a well-rounded fruit with a deep yellow or orange-yellow color under a red blushed skin. Ripe nectarines should yield to a gentle touch and have a sweet fragrant smell. Once picked, nectarines will become softer and juicier as they ripen; however, they will not become sweeter in taste. Unless they are already soft, store them at room temperature. If not, placing them in a paper bag will help speed up the ripening process. Nectarines can be used in almost any recipe that calls for peaches. For a different and fun treat, try nectarine halves grilled with a splash of amaretto, or sliced on cereal instead of bananas.

Although the Mediterranean diet has been around for thousands of years, its reputation for promoting good health has soared over the past decade. Research shows that following a Mediterranean lifestyle may help protect against the development of heart disease, high blood pressure, certain types of cancer, type 2 diabetes and obesity.  Plus, it’s one of the most delicious ways to eat!

Based on the traditional diets of Greece, southern Italy and Crete, the plan is rich in plant foods and healthy fats.  However, foods are not solely responsible for its impressive health benefits.

The key ingredients of a Mediterranean lifestyle include: 

• Being physically active and enjoying the pleasure of good eating and meals with others.
• An emphasis on eating whole, not processed, foods and when possible, buying them in-season and locally grown.
• Eating a diet based on fruits and vegetables (strive for 7 to 10 servings each day), beans, nuts, and whole grains. 
• Including healthy fats, particularly olive oil.  Total fat intake typically averages 25-35% of calories, with a limit of 7-8% of calories from saturated fat (the type of fat found in butter, red meat, poultry skin and whole milk products).
• Eating fish and seafood­ at least twice a week.
• Incorporating reasonable portions of low- or fat-free yogurt, cheese and other dairy foods; poultry without the skin; and eggs into meals.
• Enjoying lean red meats only occasionally
• Eating fruit as a typical daily dessert and limiting sweets to no more than a few times a week.
• Drinking water as the main beverage, and enjoying wine (if you drink it) in moderation:  no more than one glass per day for women and two for men.

Have you tried the Mediterranean diet?

Lentils are rich in fiber, folate, magnesium, iron, and protein which means these little legumes help keep your heart healthy, your belly full, and increase your energy. Oh, and I have a recipe that is easy and tastes great too!  Sauté 2 slices of bacon in a frying pan remove the bacon and leave no more than a tablespoon of the grease.  Add a chopped onion and sauté until translucent.  Next fold in about 2 cups cooked beluga, green, or brown lentils (whole, not split) and the cooked bacon and serve.   I love these as a side dish or even as a main course, they are also great as a rustic base for fish or chicken.  Give them a try and let me know what you think!

May is National Salad Month! I love a good salad. There are so many ways to make one, the possibilities are pretty endless. Whether you’re picking up a bag of pre-chopped or a fresh head of lettuce at the store, make sure what you choose is nice and fresh. Look for leaves that are nice and green, crisp, and don’t have any sogginess or brown coloring to them. Lettuce should be stored in the refrigerator right away until you’re ready to eat it. You can make a salad with iceberg lettuce, butter leaf, romaine hearts, spinach, baby arugula, or mesclun. One of the best parts about making a great salad is you can throw almost anything into them! All fresh veggies go wonderfully in a salad, and even fruit! Chop up a little meat for some extra protein and you have yourself a delicious, nutritional meal, whether its lunch or dinner! Try this great salad from safeway.com!

Spinach and Mushroom Salad

Ingredients

• 4 slices bacon
• 2 eggs
• 2 teaspoons white sugar
• 2 tablespoons cider vinegar
• 2 tablespoons water
• 1/2 teaspoon salt
• 1 pound spinach
• 1/4 pound fresh mushrooms, sliced

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
2. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
3. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
4. Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
5. Top salad with mushrooms and bacon, garnish with egg.

In case you didn’t already know, we women are special–and that’s true nutritionally-speaking, too!  Depending on a woman’s stage of life, her needs for certain nutrients vary.  Here are three that deserve special mention. 

Iron:  Women are especially prone to low iron levels during child-bearing years. Heme iron, the type found in beef, chicken and fish, is better absorbed than iron from plant foods.  If you don’t eat much meat, be sure to include iron-rich plant foods –such as beans, spinach and iron-fortified cereals and breads–in your diet.  To boost iron absorption, pair those plant foods with sources of vitamin C:  top cereal with strawberries, add oranges to spinach salad or simmer beans with diced red pepper. 

Daily Needs

• Ages 19-50:  18 mg
• Pregnancy:  27 mg
• Ages 51+:  8 mg

Folate:  Folate (or folic acid) is a B vitamin particularly important for women who may get pregnant. Not getting enough folate increases risk for neural tube defects in babies. Folate is found naturally in foods like spinach, oranges, and beans and lentils. Many grain products, such as bread, cereal, rice and pasta are fortified with folic acid.

Daily Needs

• Ages 19+:  400 mcg
• Pregnancy:  600 mcg
• Breastfeeding:  500 mcg

Calcium:  Calcium is critical for building and maintaining strong bones. Low-fat and fat-free milk, yogurt and cheese are excellent sources of calcium, as are calcium-fortified orange juice and cereal.  Look for our SimpleNutrition “Good Source of Calcium” tags to help you scout out options.

Daily Needs

• Ages 19-50:  1000 mg
• Pregnancy and breastfeeding:  1000 mg
• Ages 51+:  1200 mg

You can use the Percent Daily Value (% DV) amounts that are listed on packaged foods to help guide you towards foods that are good sources of these nutrients.  A “good source” contains at least 10% DV per serving; an “excellent source” provides at least 20% DV.  Your goal is to get 100% of the Daily Value for these (and all) vitamins and minerals throughout the day.  It’s important to note that the Daily Value for iron, folate and calcium is based on the needs of those in the 19-50 age range, so if you require more (or less), you need to factor that in. 

Are you meeting your needs for these nutrients?

We’ve established a bit of a tradition for Mother’s Day - a morning or afternoon hike and no cooking/kitchen time for me – very simple and oh so relaxing for this working mom of three!  I’m always interested in the origins of these holidays so I did some research.  Celebrating mothers goes back to the Greeks, Egyptians, and Romans but it didn’t become a national holiday in the U.S. until 1914, thanks to the dedication of Anna Jarvis who began a campaign a few years earlier after the death of her mother.   An activist by nature Ms. Jarvis became increasingly concerned with the commercialization of the holiday, believing it undermined the true intent of the celebration.  As such she spent later years trying to undo what she had created!  Regardless of what you do to celebrate have a fabulous day & enjoy!

Sometimes cooking for kids can be tough. They can get picky and it makes mealtimes a chore instead of a fun time to enjoy each other. I have a quick recipe you can try for you kids that will hide the veggies but still give them the nutrients they need! You can pick up some fresh veggies like carrots, string beans, and zucchini. (If you’re really pressed for time, you can pick up a bag of frozen mixed vegetables instead.) If you’re feeling a little brave, or if your kids aren’t as picky, try things like red peppers or broccoli, too. Steam them so they are nice and soft, and then blend them into your favorite pasta sauce. Mix it in with some pasta, and there you go! A delicious, quick dinner for your kids that has tons of nutrition and they won’t even know it!

Mothers are what make the world go round. That’s why we’re celebrating her on Sunday, May 13^th. And what better way to show your enduring love and appreciation for the nurturing mothers in our lives, than to celebrate her with an inspired Tea Party.

I’m spilling all of my stylist tips and tricks so you can recreate this look in 5 simple steps.

1. Take a cue from the color of the year, “Tangerine Tango,” by setting your table in a color palette of tangerine, pink and green to welcome your guests.

2. A DIY ribbon runner is a great, budget friendly way to add color to your design. On top of your table or classic tablecloth, run several rows of ribbon in a few colors down the length of your table. Here I used debi lilly design™ satin ribbon in Pink, Kiwi and Orange.

3. Place collections of Illusion Vases and the tea set you have at home on your table and layer in florals and candles in spring hues that coordinate with the theme.

4. Inside the teacups, place petite floral arrangements of spray roses. There are so many ways to incorporate your treasures from home in new and exciting ways.

5. Lastly, make each guest feel special with a pretty little favor to enjoy long after the party has ended. Our new collections of Savoy Candles are perfectly packaged in a gift-box and tied with a bow that will sit perfectly on each place-setting for both a grab-and-go gift, and that elegant finished touch at the table.

Tell us, who inspires you this Mother’s Day?

- Debi

Find more inspired looks using our exclusive collection of debi lilly design™ floral arrangements, bouquets, contemporary scented candles, home décor and other gift items, in the Floral department.

Mexican food has a regular slot on the dinner menu in our house.  Although tacos, burritos and quesadillas are the mainstays, I like to mix it up with other options, like this delicious tortilla soup. I discovered this recipe a few years ago and have been making it ever since.  You can adjust the spice level for kids’ tastes by using plain canned tomatoes instead of those with added green chilies, or by using less chili powder and chipotle peppers.  I find it’s a great way to use up leftover roasted chicken–always a great deal in our stores– from meals made earlier in the week

2 teaspoons olive oil (divided)

2 cups cooked chicken, shredded

1 ½ Tablespoons chili powder

1 medium onion, diced

2 Tablespoons canned chipotle peppers, minced (find them in the Mexican foods aisle)

2 teaspoons garlic, minced

8 cups O Organics Low Sodium Chicken Broth

1 14.5-ounce can Safeway Diced Tomatoes with Green Chiles in Tomato Juice

2 cans Safeway Low Sodium Black Beans, including juice

3 cups Snack Artist White Corn Bite Size Tortilla Chips

In medium bowl, toss chicken with 1 teaspoon of oil and chili powder; set aside.  Heat remaining oil in a soup pot, then add onions and cook until soft, about 5 minutes.  Add chipotle peppers, garlic and chicken; cook another 2 minutes.  Add broth, tomatoes and beans. Bring to a boil then reduce heat to low. Simmer about 10 minutes.  Evenly divide chips into bowls and ladle soup on top.  Serve with diced avocado, Lucerne Finely Shredded Southwest Two Cheese Blend and lime wedges as optional toppings.

Makes 6 servings per serving:  Calories: 280; Fat: 8g (Saturated Fat: 1.5g); Protein: 23g; Carbohydrates: 33g; Fiber: 9g; Sodium: 640 mg.

Are you celebrating Cinco de Mayo with a favorite Mexican recipe?

2012 is the inaugural year for Bike to School Day! My girls love Walk to School Day in October (also organized by the National Center for Safe Routes to School), the community loves it too - the streets are filled with kids and parents, almost as many as on the first day of school.  We’re all looking forward to Bike to School Day on May 9^th and I expect that we’ll see quite a few neighbors out as well.  Whether you ride to improve your health, save some gas money, be gentler on the environment, or just for the joy of it May is a great time to get back on your bike! And don’t forget about Bike to Work Day on May 18^th!

Spring is here! I just love that when you walk through our Floral Department you get to see all of the spring flowers: daffodils, hyacinths, tulips, peonies, lilies… the list goes on! Now is the perfect time to beautify the inside and outside of your home with the beautiful blooms of spring. Did you know that our Floral Department has all your indoor and outdoor blooming plant needs? Along with our selection of indoor plants, we also offer all types of outdoor plants - color bowls, hanging baskets, annuals, perennials, fresh herbs & vegetable plants (depending on your area) - all perfect for your patio, garden or walkway. Want to grow your own? Safeway Floral Departments also offer seed packets: vegetable seeds, flower seeds, and organic seeds. To make sure your plants are given the best care, we also offer premium and organic potting soils, outdoor mulches, organic plant food and plant food spikes, and leaf shine. All of these items can enhance the life of your garden. Be sure to stop by the Safeway Floral Department and enjoy the flowers of spring!

Did you know that Kale is one of the most nutritious vegetables around? It also has fewer calories than most other foods. Kale is a leafy green vegetable that belongs in the same family as more commonly known vegetables like brussel sprouts, cabbage and collard greens. When choosing kale at the store, follow the same tips as selecting most other leafy vegetables. Make sure it has a deep green color, is crisp, and avoid any brown or yellow coloring and wilting. Kale with smaller leaves will have a better, richer flavor then bigger leaves. When stored properly in the refrigerator, kale can last up to 5 days. I love kale in a good soup or pasta dish. It gives a great hearty flavor, not to mention all of the added nutrition. You can also add kale to salad with some peanuts for an extra kick. Pick some up at Safeway today and enjoy!