We’re excited to host an afternoon get-together following our town’s annual 4^th of July parade.  Instead of the usual burgers and hot dogs on the grill, we’re featuring a “Make Your Own Kabobs” station.  Once you have the ingredients chopped, sliced and marinated, it’s simply a matter of skewering your own unique combinations of meats and veggies to make your meal.  Kabobs are economical, too, especially with the great prices you’ll find in our meat department.  Here are a few tips to keep in mind when making kabobs:

• Grill grates should be clean, hot and oiled so that the kabobs don’t stick.
• Metal skewers conduct heat, so they’re great to use for foods that take a little longer to cook, like meats.  Bamboo skewers work fine, too.  Just remember to soak them in water for 30 minutes prior to use, so they don’t burn during grilling.
• Cut all ingredients about the same size to ensure even cooking.  Remember, meats take longer to cook than veggies, so consider skewering and cooking them separately.
• Turn kabobs frequently during cooking to prevent burning.  

We’re serving cubes of marinated chicken breast, chunks of top round or sirloin in this spicy marinade and this Asian-style marinade  subbing shrimp instead of salmon.  Remember to drain off and discard any leftover marinade after removing the meat, to prevent foodborne illness.

Along with the meats set out in bowls buffet style, we’re offering a bevy of marinated veggies for skewering, too, including:

• Red, yellow, green and orange bell peppers
• Onions
• Zucchini
• Cherry tomatoes
• Yellow squash
• Mushrooms

What are your Independence Day plans?

Nothing says summer to me like hot dogs and corn cooked on the grill. And now there’s a better quality option with Open Nature. Made with all-natural ingredients from beef raised without antibiotics, these dogs do not have any nitrates, nitrites or artificial preservatives.  And they taste amazing too! Give them a try and let me know what you think!

With the weather warming up, now is a perfect time to celebrate the outdoors creating bright tablescapes. With the debi lilly design™ summer collection in stores now and my favorite stylist tips below, we have everything you need for this season’s entertaining and décor.

  1. One of my favorites is to use a collection of debi lilly design™ Illusion Vases in varying heights down the table. Here, I used them to display on-trend and eco-friendly succulents. I love showcasing succulents because they are striking and can withstand the heat. Place them on top of mossy filler inside a collection of the Illusion Vases for a long-lasting centerpiece.

2. Wrapping paper runner is a great, budget friendly way to add color to your design. Dress up your patio table by placing wrapping paper across each place setting in a bright color that will accent your decor. This way, you can avoid purchasing new, expensive linens while adding a bright pop of color, texture and detail to the table.

3. Another creative way to tie your décor into the summer theme is to fill a set of small lanterns or candleholders with petite floral arrangements. There are so many ways to repurpose décor in new and exciting ways. For this design, I filled the St. Tropez candleholders with the new debi lilly design™ Sensational Spray Roses. For your next event, fill them with votive candles for a fresh look. Your table will have thoughtful layers that will add interest and detail to the overall design.

By incorporating on-trend colors, florals and collections of repurposed tabletop décor pieces, you have the key to designing an elegant and delightful party. Find the debi lilly design™ collection in the floral department.

There are few things greater than a nice cold beverage on a hot summer day. This yummy smoothie recipe will help cool you down!

Strawberry Blueberry Smoothie

Makes 2 servings

Ingredients:

1/2 cup fresh or frozen strawberries

2 tablespoons Naturade Vegetable Protein Powder, optional

1/2 cup fresh or frozen blueberries         

1/2 cup apple juice

1/2 cup fresh orange juice (from about 2 oranges)

Instructions:

1. Put all ingredients into a blender and puree until smooth recipe from tonytantillo.com

The sizzle of the grill, clinking of ice cubes, and swimmers splashing away in the pool are some of the signs of summer we all recognize. My favorite sign is the bright red and gorgeous array of fresh, ripe tomatoes that fill up the Produce department and permeate the air with their deliciousness. The tomato beckons to be partnered with the delightfully refreshing and creamy coolness of fresh mozzarella. The easiest of salads a caprese (ka-pray-say) can be fun and creative as well. Layers of sliced tomato inter-leafed with slices of fresh mozzarella and basil are adorned with olive oil, balsamic vinegar and garnished with salt and pepper to taste. Depending on my creative mood, or more likely my level of hungriness, I will make a stacked caprese, other times I’ve chunked the cheese and the tomato for more of a tossed caprese. This salad is light and perfect for the summer heat while sinfully pleasing to the palate. Depending on the size of tomato you choose we have a size of mozzarella to fit from beefsteak to grape tomatoes, as tradition has it Italians first developed the different sizes and shapes of mozzarella to accompany the different size tomatoes. Just as the tomatoes are in abundance the fresh mozzarella will be as well. Stop by the deli department where we will have Fresh Mozzarella on promotion throughout the summer.

Smoothies rock as a quick breakfast or pick-me-up snack.  They’re not only refreshing on a summer day (or any day), they’re loaded with good nutrition, too.  And kids love making them–my son has even created a smoothie that he calls the “Tim Special”!  I’m not at liberty to share that secret recipe, but here are three of my favorite smoothie combos.  Don’t be scared off by the color of the Green Smoothie –I promise it doesn’t taste like spinach.  The directions for making these smoothies are the same: simply place ingredients in a blender and give them a whirl!

Strawberry-Peach Smoothie

½ cup strawberries*

½ cup sliced peaches*

½ cup O Organics Blended Lowfat Strawberry Yogurt

½ cup Open Nature Mango Nectar

Makes 1 serving.

*Add some ice cubes during blending if you use fresh fruit instead of frozen.

Per serving:  Calories: 220; Fat: 1 g (Saturated Fat: 0.5 g); Protein: 4 g; Carbohydrates: 49 g; Fiber: 3 g; Sodium: 55 mg.

Green Smoothie

¼ cup Open Nature Lowfat Vanilla Yogurt

½ cup Safeway 100% Apple Juice 

½ cup chopped O Organics Baby Spinach

½ medium apple, diced

1 to 2 teaspoons maple syrup or honey

Sprinkle of cinnamon

½ cup ice

Make sure the greens are thoroughly blended before serving.  Makes 1 serving.

Per serving:  Calories: 230; Fat: 2 g (Saturated Fat: 1 g); Protein: 5 g; Carbohydrates: 50 g; Fiber: 3 g; Sodium: 90 mg.

Blueberry Smoothie Pops

This smoothie recipe is delicious frozen as popsicles, but equally as good as a drink. If you serve it as a beverage, add some ice cubes during blending.

Do you have a favorite smoothie recipe to share?

As the only coffee drinker in my home I was thrilled when a Keurig machine showed up under the Christmas tree.  I’d been using the camping method for years – a teakettle to boil the water and a filter lined funnel apparatus to make my coffee - but only on weekends because it took way too long during the week.  Now in less than 2 minutes I have a great cup of coffee ready to go.  I love the variety of flavors & brands available so I can mix it up every once in a while – even tea and cocoa!  It just became more affordable too with the Safeway Select coffee pods – great coffee and so convenient!

I love feeding my family seafood…for the great taste AND for all the healthy benefits we get from eating seafood.  Like many others, I am concerned about where our seafood comes from.  I am pleased to report on Safeway’s best practices on supplying healthy seafood:

To ensure that we will be able to continue to supply you--our customer--with the best quality seafood in the years ahead, we have taken concrete steps to ensure a sustainable supply.

• We have partnered with FishWise, a non-profit organization focused on sustainability, to work with our suppliers.

• We draw guidance from a number of agencies such as the Conservation Alliance for Seafood Solutions to promote seafood sustainability

• We no longer sell several “red list” species whose existence is now threatened or for which the fishing methods threaten other species.

• We identify fisheries that have the potential to improve and encourage them to establish credible improvement programs designed to meet our goals.

We were recently named Most Sustainable Seafood Grocer by Greenpeace USA for Second Consecutive Year.  Read More.

We offer you many choices when selecting seafood.  Look for all natural flash-frozen uncooked fillets including sockeye, halibut, cod, barramundi and mahi-mahi.  In addition, be sure to see our options for gluten free breaded shrimp and fish portions.

This is another great summer recipe. If you happen to grow your own tomatoes, then this is definitely the recipe for you, because the only way to make this even tastier is fresh from the garden tomatoes! Look for tomatoes with maximum red coloring that are plump with smooth skins, and heavy for their size. They should be free of bruises, blemishes, deep cracks, or leathery dark patches. If tomatoes are soft and yielding to the touch, they are fully ripe, so only buy them if you can use them immediately.

Grilled Vine-Ripe Tomatoes with Fresh Herbs

Ingredients

8 tomatoes

Salt and freshly ground black pepper

4 teaspoons finely chopped O Organics(TM) Rosemary

4 teaspoons finely chopped O Organics(TM) Thyme

4 teaspoons finely chopped O Organics(TM) Oregano leaves

1/4 cup O Organics(TM) Extra Virgin Olive Oil

Directions

1. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 inches above cooking grate only 2 to 3 seconds; visit Safeway.com for complete instructions).

2. Meanwhile, cut tomatoes in half crosswise and set on a platter; liberally season with salt, pepper and herbs. Drizzle with olive oil.

3. Place tomatoes cut side up on cooking grate; cover gas grill. Cook without turning until hot in center, 5 to 6 minutes. Transfer with a wide spatula to a clean platter.

You read and hear plenty about women’s nutrition needs, but what about the guys? In honor of Father’s Day, here’s some “food for thought” just for men:

Your 20s

Men in their 20s tend to be physically active, so you can likely eat what you want without worrying too much about weight gain.  But that doesn’t mean the calories you munch should be empty ones.  Focus on nutrient-rich snacks like fruits, veggies, nuts and whole grains (such as whole-wheat crackers and unbuttered popcorn) and go easy on the fried foods, chips, cookies and other sugary desserts. 

Your 30s

You’re probably less physically active but your appetite­ and eating pattern haven’t changed.   You’ll likely gain weight if you don’t maintain the level of exercise that helped you ward off excess pounds when you were younger.  Men tend to carry weight around their middle, and belly fat increases risk for diabetes and heart disease.  So it’s important to pay attention to what and how much you eat.  Keep an eye on portion sizes and skip second helpings.

Your 40s

Heart disease is a growing concern at this age, so eating a heart-healthy diet is key.  It’s also important to watch out for high blood pressure.

Your 50s and Beyond

Older men have more specific nutrient needs.  You lose muscle mass as you age, so include enough protein in your diet:  lean meat and skinless poultry, seafood, eggs, beans, peas, soy (maybe say soy burgers or products since tofu is also soy?), tofu and nuts are good sources. Although osteoporosis is often thought of as a women’s disease, it affects 25% of men, too, so bone up on the nutrients you need to stay strong.  Check out these tips for older adults.

Click here for more manly nutrition and health tips.  And for all you dads out there, Happy Father’s Day!

We’re starting a new tradition this Father’s Day, were going to walk/run in our town’s Father’s Day 5K.  The girls have an annual Fun Run fundraiser at school and this Spring they really got into it so we decided to take advantage of their enthusiasm and sign us all up.  Max doesn’t get to sleep in but he’s looking forward to a “no guilt” brunch after the race!    What are your plans?

When I think about the best way to celebrate my dad or my husband, or any dad for that matter, my first thought is Bar-B-Q! Or Grilling!  What man doesn’t want a home-cooked meal consisting primarily of grilled meat hot off the BBQ?  Then the question arises, is there is a difference between barbequing and grilling?  I did a little research and the answer is YES, there is a very big difference!  Prior to writing this, I have used the words interchangeably, but not any longer!  Generally speaking, barbeque refers to “low and slow” while grilling means “hot and fast”. 

Grilled Meat –‘Hot & Fast’

Best barbeque foods include ribs, brisket, and pork shoulder, cooked on low heat over wood coals, for a long period of time to soak up the smoke, seal in the juices and create a moist and tender piece of meat.  Smoking your meat also falls under this definition.  Most people are more familiar with grilling; options for grilling are steaks, burgers, hotdogs, chicken, seafood and vegetables, hot temperature and fast cooking time – inches above gas flames or live coals.

BBQ Meat – ‘Low & Slow’

So whether you’re barbequing or grilling, either are great reasons to have a party and celebrate DADS!  Make sure to check out our Grillogy page too! Happy Father’s Day!

Here are three herbs that are delicious in summer dishes. They can add a whole new dimension of flavor to your favorite recipes.

Arugula - Also known as roquette, this Mediterranean salad plant is a member of the mustard family. Arugula has a peppery taste that compliments such Mediterranean foods as olives, garlic, tomatoes, peppers and olive oil.

Cilantro - Also known as coriander or Chinese or Mexican parsley, this herb has an assertive, sage-citrus flavor that can be addictive for some people. Use sparingly to season squash, eggplant, snow peas and onion. It is used extensively in Southwestern fare such as guacamole, chili, salsa and cold seafood salad.

Mint - A sweet-flavored, aromatic herb, mint is a classic garnish and flavoring for summer drinks such as tea, lemonade and punch, or a natural garnish for mint juleps, fruit platters and frozen desserts. Mint is a fundamental ingredient in lamb dishes and many Middle Eastern dishes. Like most herbs, mint can be tossed in green salads or mixed into soft cheeses. It can be added to cooked carrots, green beans, peas and beets.

Summer starts in our house today – it’s my son Tim’s last day of school!  Since we moved here seven years ago, we’ve participated in our neighborhood’s traditional “last day of school” picnic.  It’s a great way to unofficially kick off summer, with the kids running around and the moms chatting and enjoying an afternoon together.  I’m bringing a fruit pizza to the lunchtime festivities.  The kids love it – and moms love it, too, since it’s a delicious way to sneak fruit into dessert.  You’ll find great prices on both organic and conventional fruits in our produce department, along with our SimpleNutrition tags that highlight the vitamins and minerals found in various fruits.

8 Tablespoons tub margarine, melted

2 cups graham cracker crumbs

¼ cup sugar

1 cup Lucerne Light Cream Cheese

¼ cup powdered sugar

½ Tablespoon vanilla

3-4 cups sliced fruit of your choice (try blueberries, raspberries, peaches, kiwis, bananas or any other favorites)

Preheat oven to 350 F.  Mix graham cracker crumbs with margarine and sugar. Press into a round pizza pan and bake for 7-8 minutes.  Cool completely.  While crust is cooling, make topping:  using electric mixer, beat cream cheese, vanilla and powdered sugar together until smooth.  Spread over crust and top with fruit slices, arranging them in a pretty pattern.   Refrigerate pizza until ready to serve.  Makes 12 servings.

Per serving: Calories: 180 ; Fat: 9 g (Saturated Fat: 3 g); Protein: 2 g; Carbohydrates: 24 g; Fiber: 2 g; Sodium: 210 mg.

How do you celebrate the last day of school with your kids?

Here’s an offer you’re going to want to take advantage of. Two free movie tickets for every $40 you spend on participating products in the dairy area. Simply purchase $40 worth of participating products like cheese, yogurt, or refrigerated orange juice between May 30th and June 30th and you’ll receive a code at check out to redeem online for two free movie tickets!

I don’t think this recipe could be more perfect for a warm, summer day. It will make for a really great dessert, or maybe even a very special breakfast treat. When you’re at the store picking out the apricots steer clear of any fruit that is hard and tinged with green because it won't develop its full flavor. Fully ripe fruit is soft to the touch, full of juice, and should be eaten as soon as possible. Enjoy this yummy, fruity treat!

Grilled Apricots with Toasted Almond Topping

Ingredients:

- 1/2 cup sliced almonds

- 2 tablespoons O Organics(TM) Unsalted Sweet Cream Butter, at room temperature

- 1 tablespoon O Organics(TM) Granulated Sugar, plus

- 1/4 cup O Organics(TM) Granulated Sugar

- 1 O Organics(TM) large egg, beaten

- 6 firm-ripe apricots, halved and pitted

- 1 pint of your favorite Lucerne(R) Ice Cream (optional)

Directions:

1. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 3 to 4 seconds; visit Safeway.com for complete instructions).

2. Meanwhile, preheat oven to 350 degrees F. Spread almonds in a single layer on a baking sheet and bake until lightly browned, 5 to 7 minutes. Pour onto a counter and let cool.

3. In a medium bowl, mix butter with 1 tablespoon sugar until smooth, then add almonds, remaining 1/4 cup sugar, and salt, and stir to combine. Drizzle in 1 tablespoon of the beaten egg and stir to moisten mixture. Discard remaining egg.

4. Arrange 6 of the apricot halves with cut sides up on a sheet of foil placed on a baking sheet. Arrange remaining apricots on a second sheet of foil on a baking sheet. Spoon a generous tbsp. of almond mixture into each half.

5. Transfer apricots (still on foil) to grill. Cover and cook until apricots are slightly softened and almond mixture is puffed and brown, 6 to 8 minutes. With a wide spatula, transfer apricots to a platter. Serve warm, with ice cream, if you like.

*recipe courtesy of safeway.com*

June is Dairy Month­– the perfect opportunity to test your knowledge about dairy foods.  Are the following statements true or false?

Dairy foods are a good way to get potassium into your diet.

True.  A cup of plain low-fat or fat-free yogurt contains 539-571 mg of potassium, while a medium banana­–often touted as a good potassium source–contains 422 mg.  An eight-ounce glass of fat-free milk has 382 mg.  Health experts recommend eating a diet rich in potassium (you need 4700 mg daily) to help keep blood pressure in check.  A potassium-rich diet may also help reduce the risk of developing kidney stones and possibly decrease bone loss with age.

Kids shouldn’t drink chocolate milk because it contains too much sugar.

False.  An eight-ounce glass of chocolate milk contains about two teaspoons of added sugar, while a glass of cola contains seven teaspoons.  Unlike soda, chocolate milk also delivers nutrients that are critical for good bone health and other functions in the body, including calcium, protein, magnesium, potassium, phosphorus, riboflavin, niacin, and vitamins B12, A and K.

If you’re lactose intolerant, you must avoid dairy foods.

False.  Lactose intolerance—the inability to digest the milk sugar lactose—can cause unpleasant gastrointestinal symptoms.  However, research is finding that most people with lactose intolerance can eat some dairy products with minimal or no symptoms. Although it depends on the individual, drinking smaller amounts of milk with meals often eliminates symptoms. Low-lactose foods like hard cheese and yogurt are usually well-tolerated. Other options are drinking flavored or lactose-reduced milk, or taking a lactase pill before eating dairy products (lactase is an enzyme that helps digest lactose).  If you have lactose intolerance, try gradually introducing small amounts of dairy products into your diet over a few weeks and work your way up.

How did you do on the quiz?