Locally raised, humanely handled beef with no antibiotics or hormones and 100% vegetarian fed on a regenerative ranch. Save $4 lb
6 pk I Save up to $3
class craft beer brewed in Bend, OR. Select varieties
750 ml I Save $7 Complex and well balanced with notes of cherry, raspberry, plum, savory earth and some spice on the finish.
Wild Caught from the icy waters in Alaska. Previously frozen. Save $2 lb
Yakitori (Japanese grilled chicken skewers) are a crowd favorite—tender, glazed chicken cooked over smoky coals. The marinade packs bold umami flavor, with hints of sweet honey and a kick of Chili Royale Szechuan chili crisp. Chicken with the skin on adds amazing depth, but if you’d rather skip deboning, boneless thighs, breasts, or even whole wings are all great options too.
Serves: 4
Difficulty: Easy
ingredients:
Prep time: 4 hours
Cook time: 15 minutes
2 lb. chicken thighs, skin on, boneless* (sub boneless/skinless)
½ c coconut aminos
2 T Chili Royale Szechuan Chili Crisp (mild)
2 T rice vinegar
2 T toasted sesame oil
2 T Craft and Kitchen Oregon Honey
2 T vegetable or safflower oil
1 clove garlic, grated or minced
Pinch each salt and pepper
1 bunch green onions, chopped, for garnish
3 c jasmine or white rice, cooked, warm
4 pk I Save $2 A smooth, inviting and aromatic IPA with orange, pineapple, honeysuckle, peach, passion fruit and grapefruit notes.
Steps:
• If using bone-in, cut bone out of thighs, keeping skin intact. Cut thighs in half lengthwise for long strips. Combine all marinade ingredients (except green onions/rice), Divide in half; reserve one half for basting and place other half in zip top bag. Add chicken to marinade in bag. Chill 4 hours or overnight.
• Preheat charcoal grill (for traditional flavor/ method).
• Skewer chicken pieces on metal or bamboo skewers (one piece per). Carefully grill over hot coals to mark, moving to cooler/indirect heat for a slow finish. Turn chicken often, basting multiple times with first half of marinade, until glazed well and 165F internal temp is reached.
• Serve immediately with more chili oil, green onions and warm rice.
Grilled Salmon with Salt & Pepper
Sustainably farmed Norwegian Kvaroy salmon lightly seasoned with salt and pepper, then perfectly grilled.
$29.99 lb
Market Kitchen Twice Baked Potatoes
Our twice-baked potatoes are loaded with plenty of cheese and an extra helping of toppings. Choose from Bacon & Cheddar or Four Cheese.
Creamy Lemon Herb
Potato Salad
Potato salad made with red russet potatoes and tossed in a bright, herb-packed sauce with dill, parsley, lemon, and basil.
Deer Creek The Blue Jay
The piney flavor of juniper berries create balance in this decadent, quintuple-crème blue cheese from Wisconsin. Save $6 lb
Beehive Cheddar
4 OZ I Save $3 EA Award-winning flavored cheddars sustainably made in Utah.
Rustic Bakery Flatbreads, Bites and Coins
6 OZ I Save $2 EA
Perfect for snacking or on a charcuterie board paired with cheese.
Italian Provolone
A sharp, flavorful Italian cheese made from cow’s milk. Aged for around 10 months, this cheese develops a spicy, robust flavor. Save $5 lb
Homestyle Macaroni
Our classic macaroni salad is a crowd-pleaser at every cookout, potluck, and picnic.
BBQ Baked Beans with Bacon & Brown Sugar
Hearty, smoky, sweet and savory, these are some seriously delicious baked beans.
lb
Monger’s Choice House Cheddar
Our Oregon made house white cheddar is aged for three years for a complex but versatile cheese. Save $4 lb
