Price Chopper Gatherings - April 2016

fresh, delicious & convenient products & tips Spring 2016

Gourmet Grilled Cheese page 3

Brain-food Broccoli page 11

Grains of Goodness page 15

Grilled Chicken Corn Salad with

CONTENTS 3 Gourmet Grilled Cheese We've taken the ordinary and turned it into the extraordinary.

11 Brain-food Broccoli Loaded with antioxidants it's a no brainer in your eating plan.

15 Grains of Goodness

Fresh Tomato Vinaigrette

Grains are a great source of fiber and we've found a few with fun names to.

Nutrition Snapshot per serving 479 calories, 14 g fat, 32 g. carbohydrate, 5.5 g fiber, 33 g protein

COVER PHOTO Southwest Pasta Recipe on page 21

Recipe serves 4

A Healthy Dose of Inspiration Spring is the perfect time to get inspired by all the beautiful (and healthy!) fruits and vegetables cropping up. There’s no better time to renew your commitment to your health journey, and Price Chopper’s Healthy For You program is here to help.

The Healthy For You program was created because we care about your health, and we want to do whatever we can to help you reach your health goals. When you are armed with education about nutrition, you can make better decisions about the food you eat, and ultimately, make a real difference in your health today.

With thousands of organic, natural, gluten-free and non-GMO items throughout our stores — all at everyday low prices — Price Chopper makes it easy for you to shop for the healthy foods your body craves.

Ingredients 4 (4-oz.) chicken breasts

DIETITIAN’S PICK: Smart Chicken Breasts

¾ c. brown rice

DIETITIAN’S PICK: organic brown rice or quinoa–any brand

2 c. sweet corn kernels, fresh or frozen-then-thawed DIETITIAN’S PICK: organic fresh or frozen corn

1½ c. fresh tomatoes, chopped

DIETITIAN’S PICK: organic tomatoes

½ c. red onion, minced

DIETITIAN’S PICK: organic red onion

4 slices all natural bacon, cooked then chopped

DIETITIAN’S PICK: Hormel Natural Choice Uncured Bacon or Applegate Naturals Bacon

1 avocado, chopped

DIETITIAN’S PICK: organic avocado

salt & pepper to taste

DIETITIAN’S PICK: Himalayan salt or sea salt

Ingredients 1 c. cherry tomatoes, halved, or fresh tomatoes, chopped DIETITIAN’S PICK: organic tomatoes

1 clove garlic

DIETITIAN’S PICK: organic garlic

3 Tbsp. extra virgin olive oil

DIETITIAN’S PICK: Bragg Extra Virgin Olive Oil

2 Tbsp. water 1 Tbsp. red wine vinegar

DIETITIAN’S PICK: organic red wine vinegar–any brand

1 Tbsp. lemon juice

DIETITIAN’S PICK: organic lemons

1 Tbsp. red onion, minced

DIETITIAN’S PICK: organic red onion

salt & pepper to taste

DIETITIAN’S PICK: Himalayan salt or sea salt

Tomato Vinaigrette Dressing

Directions

Look for these signs throughout the store to discover the healthiest choices.

Tomato Vinaigrette

1.

Prepare the tomato vinaigrette according to the instructions below.

Directions 1.

Combine all vinaigrette ingredients in a food processor or blender, then process until smooth.

2. Cook rice with a pinch of salt according to package directions. Place into a large bowl to cool slightly.

2. Place 6 Tbsp. of the vinaigrette into a plastic bag and set the remaining aside.

3. Stir corn, tomatoes, red onion and bacon into the cooled rice. Add enough of the reserved tomato vinaigrette to coat all ingredients, and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.

3. Season both sides of the chicken breasts with salt & pepper, then add the chicken breasts to the bag with the vinaigrette. Marinate in the refrigerator while you make the corn salad.

4. Heat a grill to high and grill chicken breasts for 4–5 minutes per side, or until cooked through. Let chicken rest for 5 minutes off the grill.

Learn more at mypricechopper.com 1

5. Divide salad into individual servings on separate plates, and top with grilled chicken.

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We've turned an ordinary sandwich into extraordinary.

SWEET BASIL GRILLED CHEESE SERVES: 2 SANDWICHES TOTAL TIME: 15 MINUTES

INGREDIENTS:

4 slices honey wheat bread 2 Tbsp Belgioioso mascarpone cheese, softened Honey, for drizzling 4-6 large ripe strawberries, hulled and thinly sliced 2 large basil leaves, cut into thin strips 2 Tbsp butter, divided Powdered sugar, for sprinkling

~ JALAPENO GRILLED CHEESE SERVES: 2 SANDWICHES TOTAL TIME: 25 MINUTES

INGREDIENTS:

4 slices bakery fresh sourdough bread 2 jalapeño peppers 4 slices bacon 3 tsp butter 4 oz. cream cheese, softened 4 slices premium American or cheddar cheese from the deli

DIRECTIONS:

1. Preheat broiler on high. Place jalapeños in small pan and place as close as possible to the heat source, turning occasionally, until charred on all sides, about 10 minutes. Transfer charred jalapeños to a sheet of aluminum foil and wrap tightly to seal. Let rest 5 minutes.

2. Place bacon in a large skillet and cook over medium-low heat, turning occasionally, until crispy. Transfer bacon to a paper towel-lined plate.

3. Unwrap jalapeños. Peel skin and discard. Remove stems and seeds.

Split each pepper in half lengthwise.

4. Wipe out skillet and return to medium heat. Melt butter until foaming subsides. Add bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.

5. Transfer to a cutting board toasted side up and place cheese slices, bacon slices and jalapeño peppers.

Spread cream cheese on the two additional slices of bread and top with slice of cheese. Close sandwiches.

6. Return sandwiches to skillet, and grill until deep golden brown and cheese has melted, about 5 minutes on each side.

DIRECTIONS:

1. Spread the mascarpone onto one side of each bread slice. Drizzle honey onto each of the bread slices. Evenly divide and shingle the strawberry slices and basil. Top each bottom half of the sandwich with the remaining bread slices.

2. Melt 1 Tbsp of the butter in a large non-stick skillet over medium heat, tilting the pan to ensure the bottom is coated in butter. Place sandwiches into the pan and cook on both sides until golden brown. Transfer the sandwich to a plate.

3. Sprinkle both sandwiches with powdered sugar and serve immediately.

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APPLE & BACON GRILLED CHEESE SERVES: 2 SANDWICHES TOTAL TIME: 15 MINUTES

INGREDIENTS:

4 slices multi-grain bread 4 slices premium cheddar cheese from the deli 4 cooked bacon strips 4-6 slices honeycrisp apples

Whole grains provide healthy benefits with a good source of fiber and nutrients.

DIRECTIONS:

1. Preheat skillet or panini press.

2. Top one slice of bread with a slice of cheddar cheese, 2-3 slices of apples, 2 bacon slices, and remaining slices of cheddar cheese. Place remaining bread slice on top.

3. Cook sandwich in the skillet or preheated panini press until bread is lightly toasted and cheese melted, about 5 minutes.

SMOKY GRILLED CHEESE SERVES: 2 SANDWICHES TOTAL TIME: 10 MINUTES

INGREDIENTS: 1 package Stonefire Naan bread 2 Tbsp butter 4 slices premium cheddar cheese from the deli 1 cup fresh grilled or precooked, grilled chicken breast, cut into strips or chunks 4 slices of red onion 2 tsp cilantro, chopped 4 Tbsp hickory smoked BBQ sauce 4 slices premium smoked gouda cheese DIRECTIONS: 1. Halve 2 Naan bread pieces. Heat skillet over medium heat. Butter both slices of Naan on 1 side. Buttered-side-down, layer with cheddar, chicken, red onion, cilantro, BBQ sauce, and smoked gouda. Place second Naan slice on top, buttered-side-up. Preheat skillet, place sandwich in skillet, pressing slightly with backside of spatula. Grill 1-2 minutes or until toasted to your liking. Carefully flip sandwich and continue cooking for an additional 1-2 minutes or until cheese melts. Halve the sandwich to serve.

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ULTIMATE GRILLED CHEESE SERVES: 2 SANDWICHES TOTAL TIME: 15 MINUTES

INGREDIENTS:

2 ciabatta rolls, split 2 Tbsp mayonnaise 1 clove garlic, minced 2 slices premium smoked gouda from the deli 1 head bibb lettuce 1 beefsteak tomato, sliced

1 ripe avocado, sliced 4 slices bacon 2 eggs 2 slices premium cheddar cheese from the deli 3 Tbsp butter, softened

DIRECTIONS:

1. Mix mayonnaise with garlic. Spread 1 Tbsp of the mixture on each roll top and bottom. Build sandwiches with gouda, lettuce, tomato, and avocado slices. Set aside.

2. Fry bacon until crisp, remove to paper towel lined plate and pat dry. Remove all but 1 Tbsp of bacon fat from the skillet. Crack eggs into skillet and fry until whites are just set up; flip over and cook for 1 minute. Place 2 bacon slices on top of avocados on each roll. Top bacon with an egg, a slice of cheddar, and roll top. Wipe the skillet out and return to heat. Add 1 Tbsp of butter and when melted, add sandwiches to skillet. Spread sandwich tops with butter. Grill sandwiches until bottom is lightly browned and cheese begins to melt. Flip sandwiches and grill until browned and cheese melts.

KC PRIDE PIES KC Pride Premium Pies from Tippin’s are packed full of the fresh, made-from-scratch flavor you’d expect as if they were coming straight out of your own oven. With so many

to choose from, like fresh strawberry, lemon meringue, key lime and more, you won’t run out of fresh selections to share with family and friends.

ANY OF OUR 8" KC PRIDE PIES FROM TIPPIN’S Valid through May 31, 2016

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Broccoli, Rice, Cheese, and Chicken Casserole Serves: 6

Prep time: 15 min

Broccoli is loaded with antioxidants.

Total time: 45 min

INGREDIENTS:

2 cups water ¼ cup butter 2 cups wild rice, cooked as package directs 1 cup 2% milk 2 ½ - 3 cups rotisserie chicken 2 cups broccoli, chopped 1 (10.75 oz.) can condensed cream 1 small white onion, chopped of mushroom soup 16 oz. cheddar cheese, grated 1 (10.75 oz.) can condensed cream of chicken soup

DIRECTIONS:

1. Preheat oven to 350° F. 2. In a 9"x13" baking dish, mix the prepared rice, chicken, and cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and approximately 12 oz of cheddar cheese.

3. Bake in the oven for 20 minutes, and stir to help cheese melt evenly.

4. Top with remaining cheddar cheese and bake for an additional 15 minutes or until golden brown.

Grilled Broccoli Serves: 4

Prep time: 10 min

Total time: 25 min

INGREDIENTS:

3 Tbsp soy sauce 3 Tbsp balsamic vinegar 1 Tbsp extra-virgin olive oil 1 head of broccoli, (2 lbs.) cored and cut into 1-inch florets Kosher salt, to taste 1 Tbsp fresh parsley, finely chopped

DIRECTIONS:

1. Set gas grill to high.

2. In a large bowl, whisk together the soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add broccoli and toss to coat. Sprinkle with kosher salt.

3. Place a grill basket on grill and add broccoli. Grill tossing frequently, until the broccoli is crisp at the edges and tender within, approximately 10 to 12 minutes.

4. Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley.

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8

Great Ways to Serve Broccoli!

1.) Bake it, steam it, or stir-fry it 2.) Grate it onto salads 3.) Add to soups 4.) Add to omelet or quiche 5.) Add to pasta or a rice bowl 6.) Make it a pizza topping 7.) Use as a taco or burrito filling 8.) Add to mac 'n' cheese to boost nutrition

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pizza 101

Broccoli Mango Salad Serves: 4

Prep time: 20 min

INGREDIENTS:

Total time: 4 hr 20 min

½ cup reduced-fat ranch dressing 2 Tbsp orange juice 1 Tbsp horseradish 4 cups broccoli, chopped

1 large mango, peeled and cubed ¾ cup cashews or almonds 1 small red onion, cut into thin strips 1 (11oz.) can mandarin oranges, drained

DIRECTIONS:

1. Combine ranch dressing, orange juice, and horseradish in a bowl; mix well and set aside.

2. Toss together the chopped broccoli, cubed mango, cashews or almonds, and onions in a salad bowl. Pour the dressing over the broccoli mixture; toss to coat. Refrigerate at least 4 hours. Add drained oranges to the salad just before serving.

Prep Time: 5 minutes Refrigerate: 1 hour Cook Time: 16 minutes 1/4 2 1 1

cup soy sauce tbsp. honey tbsp. orange juice tbsp. McCormick® Grill Mates® Montreal Steak Seasoning 1/2 tsp. McCormick® Ground Ginger 2 lbs. boneless beef sirloin or flank steak

MIX soy sauce, honey, orange juice, Steak Seasoning and ginger in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

REFRIGERATE 1 hour or longer for extra flavor.

Remove steak from marinade. Discard any remaining marinade.

GRILL steak over medium-high heat 6 to 8 minutes per side or until desired doneness.

Makes 8 servings

For more flavorful grilling recipes and tips visit GrillMates.com

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OFFICIAL SEASONING & MARINADE PARTNER OF THE KANSAS CITY BARBEQUE SOCIETY

© 2016 McCormick & Company, Inc.

Pasta Primavera with Italian Turkey Sausage Serves: 4

Pepperoni Caesar Pasta Salad Serves: 4

Total time: 50 min

INGREDIENTS:

Prep time: 12 min Total time: 20 min

INGREDIENTS:

Almond Citrus Couscous

1 ½ cups whole wheat shell pasta 1 cup mozzarella cheese, shredded 1 (3.25 oz) package sliced pepperoni, quartered 1 cup fresh broccoli florets 1 cup carrots, shredded ½ cup Caesar salad dressing

Serves: 4 Prep time: 20 min Total time: 1 hr 30 min

INGREDIENTS:

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Cook shell pasta according to package. Drain.

2. Combine mozzarella cheese, pepperoni, broccoli, and carrots in a large bowl; fold in pasta. Drizzle with Caesar salad dressing, tossing to combine. Refrigerate until serving.

Prep time: 20 min

Couscous only has 176 calories in a 1 cup serving which is less than rice or quinoa. It also contains many vitamins and minerals. Couscous is a small grain and a form of wheat, cooks quickly and is great added into soups or mixed with sautéed vegetables.

1 cup water ½ cup slivered almonds, toasted 1 tsp dried savory ½ cup celery, chopped 1 tsp dried parsley ¹ 3 onion, chopped 1 pinch crushed red pepper flakes ½ cup carrots, thinly sliced 1 Tbsp chicken bouillon granules ½ tomato, seeded and chopped ½ cup pearl couscous 1 tsp olive oil 1 lemon, zest grated salt and pepper to taste

1 (16 oz.) package Gluten Free pasta 6 Roma tomatoes, chopped 1 lb. Italian turkey sausage, cut into ½" slices 1 green bell pepper, chopped 20 leaves fresh basil ½ cup olive oil, divided 2 tsp chicken bouillon granules 4 cloves garlic, diced ½ tsp red pepper flakes ½ onion, diced ½ cup Parmesan cheese, grated 2 small zucchini, chopped 2 small yellow squash, chopped

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Place pasta in pot and cook as directed on package; drain.

2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat ¼ cup oil in skillet. Stir in garlic and onion, and cook until tender.

Mix in zucchini, squash, tomatoes, bell pepper, and basil.

Dissolve bouillon in the mixture. Season with red pepper.

Stir in remaining oil. Continue cooking 10 mins.

3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

DIRECTIONS:

1. Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.

2. Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, carrot, tomato, and olive oil. Season to taste with salt and pepper before refrigerating until cold, at least 1 hour.

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MANUFACTURER’S COUPON

EXPIRES: June 30, 2016

ONE(1) PACKAGE, ANY FLAVOR OR VARIETY OF

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JOHNSONVILLE® NATURALS SAUSAGE DO NOT DOUBLE

REDEEMABLE ONLY AT To Consumer: Offer good only on product(s) indicated, limited to one coupon per purchase. To Retailer: Johnsonville Sausage will redeem this coupon for face value plus 8¢ handling, if submitted in compliance with Johnsonville’s printed redemption policy. Cash value 1/20 of 1¢. Mail coupons to: Johnsonville Sausage, CMS Dept. 77782, 1 Fawcett Drive, Del Rio, TX 78840. ©2016 Johnsonville Sausage

Find these delicious fresh salads in your local Price Chopper Deli. visit us at resers.com

18

Pasta with Spicy Crab Serves: 6 Prep time: 15 min Total time: 30 min

INGREDIENTS:

Kosher salt 2 Tbsp fresh parsley, finely chopped 1 (16 oz.) Whole Wheat spaghetti 1 Tbsp fresh dill, finely chopped 2 Tbsp Canola oil 1 Tbsp fresh mint, finely chopped 2 chili peppers, finely chopped 2 tsp lemon zest, finely grated 2 cloves garlic, minced Extra-virgin olive oil 1 cup dry white wine Ground pepper 1 lb. jumbo lump crabmeat

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as directed. Reserve 1 cup cooking water, then drain the pasta.

2. Meanwhile, heat the canola oil in a large highsided sauté pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.

3. Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

graduation 2016

FRESH SAVINGS AND GREAT WAYS TO CELEBRATE YOUR GRADUATE’S BIG DAY!

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April 13 – June 7

Price Chopper offers something for all your graduation party guests! We’ve got you covered with favorites like hand-made sandwiches, crunchy chips and zesty dips, spicy wings, and fresh veggies and fruit. There’s something for every taste.

TRADITIONAL OR BBQ GRAD PACKS STARTING AT $9999

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Quinoa is higher in fiber and protein than most grains, gluten-free and loaded with antioxidants. It has a mild nutty flavor and is light and fluffy. It is best made with reduced sodium chicken broth instead of water for more flavor. Use as a hot side dish or in a cold salad.

Southwest Quinoa Salad Serves: 4 Prep time: 30 min Total time: 1 hr 25 min

INGREDIENTS:

1 cup quinoa 1 large tomato, diced 1 Tbsp butter ½ cup fresh lime juice 2 cups chicken broth 2 Tbsp red wine vinegar ½ cup green bell pepper, diced 2 Tbsp olive oil ½ cup red onion, diced 1 Tbsp chili powder 1 cup corn ½ cup feta cheese ½ cup yellow bell pepper, diced 1 (15 oz.) can black beans, drained ¼ cup cilantro, chopped salt and pepper to taste

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SUMMER

REFRESHMENT

DIRECTIONS:

1. Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bringing to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.

2. Mix together green pepper, yellow pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, chili powder, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt and pepper. Chill the salad at least 30 minutes before serving; serve cold.

©2016 The Coca-Cola Company. GOLD PEAK and THE TASTE THAT BRINGS YOU HOME are trademarks of The Coca-Cola Company. Minute Maid is a trademark of The Coca-Cola Company. ©2016 Simply Orange Juice Company.

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YOUR I T T E H G SPA

WAY

Tomato Basil Pasta Salad

n a P e n O Just

aghetti ™ Half-Cut Sp to n ro P rilla 1 box Ba n cook & c lea 1 pan to inn er usly ea sy d io c li e d CT. 1 YS PERFE TE, ALWA

Serves: 4

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Prep time: 10 min

Total time: 2 hr

INGREDIENTS:

1 (8 oz.) package of bow tie pasta, cooked & drained 4 large fresh basil leaves, cut into strips 1 pint cherry tomatoes cut in half 2 Tbsp olive oil 1 medium yellow bell pepper, cut into cubes 2 Tbsp red wine vinegar 1 (6 oz.) jar artichoke hearts, drained & chopped Salt and pepper 1 head of broccoli, chopped

TM

DIRECTIONS:

1. Combine cooked pasta, tomatoes, yellow bell pepper, artichoke hearts, broccoli, and basil in a large bowl.

2. Blend olive oil, vinegar, salt and pepper in a small bowl.

Pour dressing mixture over pasta; toss to mix.

3. Cover with aluminum foil. Refrigerate for 2 hours or until serving.

ONE PAN. NO BOIL. NO DRAIN.

®

©2016 Barilla America, Inc.

®

ONE PAN SPAGHETTI WITH SAUSAGE AND SPICY MARINARA

INGREDIENTS:

1 Box Barilla® Pronto™ Half-Cut Spaghetti 3 Cups Water 1 Jar Barilla® Spicy Marinara

DIRECTIONS:

1 Link

Sausage, cooked, sliced into -inch coins ½ Cup Parmesan cheese, grated Salt and Black Pepper to taste

1. Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).

2. Cook on high, stirring occasionally, until almost all of the liquid has evaporated.

3. Remove the skillet from heat and add sauce; stir to combine. Add sausage and top with cheese, then serve.

MANUFACTURER’S COUPON

EXPIRATION DATE: 7/31/16

DO NOT DOUBLE

SAVE 55¢

®

when you buy any ONE (1) box of Barilla® Pronto™ Pasta

CONSUMER: One coupon valid for item(s) indicated. Any other use constitutes fraud. VOID IF COPIED, TRANSFERRED, PURCHASED OR SOLD. Consumer pays any sales tax. RETAILER: Cash value: 1/100¢. Reimbursement: Face value of this coupon plus handling if submitted in compliance with Barilla America, Inc.’s Coupon Redemption Policy. For free copy and/or coupon redemption, send to: Barilla America, Inc., P.O. Box 880078, El Paso, TX 88588-0078. Valid only in the U.S.A. ©2016 Barilla America, Inc.

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LIMIT ONE COUPON PER PURCHASE. ANY OTHER USE CONSTITUTES FRAUD. Void if sold, auctioned, copied, transferred, altered, prohibited or restricted. Good only in the USA and APO/FPO post office addresses. CONSUMER: No other coupon may be used with this coupon. Consumer pays any sales tax. Retailer: Smithfield will reimburse you for the face value of this coupon plus 8¢ handling if coupon is submitted in com-pliance with this offer and the Smithfield Redemption Policy (available at http://www.CMS.inmar.com). Cash value of 1/100¢. Send coupons to: Smithfield, Inmar Dept. #70800 One Fawcett Drive, Del Rio, TX 78440. Not subject to doubling. ©2016 Smithfield. All Rights Reserved.

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INGREDIENTS 4 ounces fresh Mexican bulk chorizo sausage 1 large ear of corn, husk and silk removed 1 small to medium poblano chile pepper 1/4 cup olive oil, divided 1 tablespoon mayonnaise 4 teaspoons lime juice, divided 3/8 teaspoon salt, divided 1/2 teaspoon ground cumin

3 tablespoons butter, softened 8 slices jalapeño-cheddar cheese bread 1 cup cilantro leaves, packed 1 small clove garlic 1 tablespoon jalapeño chile pepper, minced

DigiCode™ Data File ACCOUNT : 87333 CLOROX - KINGSFORD CHARCOAL PROD ORDERED BY : JENNIFER FORTE P.O. NUMBER : 032951 INVOICE NO. : 1511074 ( EPS via EMAIL )

4 ounces Wisconsin pepper jack cheese, sliced 4 ounces Wisconsin aged cheddar, sliced

COOKING DIRECTIONS In medium skillet, fry chorizo over medium-high heat until browned and cooked through. Drain on paper towels; set aside. Brush corn and poblano with 2 tablespoons olive oil. In large grill pan or on outdoor grill, char poblano over high heat until skin blackens and blisters, 3-5 minutes.

Remove from grill, wrap poblano tightly in foil and set aside, allowing it to steam. Grill corn, turning frequently, until all sides are evenly charred.

When cool enough to handle, cut corn kernels from cob and peel skin from poblano. Place corn in small bowl and add mayonnaise, 1 teaspoon lime juice, 1/8 teaspoon salt and cumin. Stir to blend. Seed and devein poblano chile; slice into strips.

Butter 1 side of each bread slice. Place cilantro, garlic, remaining lime juice, jalapeño, remaining olive oil and remaining salt in bowl of

small food processor; blend until smooth. Spread mixture evenly on unbuttered side of each bread slice.

NOTICE: This DigiCode™ file is considered original artwork. It must by the purchaser. Use of this file confirms acceptance. Any modifica or distortion is prohibited. See back of the Symbology invoice for Lim MANUFACTURER’S COUPON | EXPIRES 4/29/2016

Heat large nonstick skillet or griddle pan over medium-low heat. Place 4 bread slices in skillet, butter-side-down. Layer bread slices in skillet with remaining ingredients in this order: pepper jack cheese, chorizo, poblano strips, corn and aged cheddar. Top with 4 remaining bread slices, butterside-up.

FREE

Grill sandwiches until bottoms are lightly browned and cheese begins to melt, about 5 minutes. Carefully flip sandwiches and continue grilling until bottom bread is golden and cheese has melted, about 5 minutes.

KC Masterpiece® BBQ Sauce OR Marinade (16-18 oz.) when you Encode: 81101007460903295132991101101111080010044600316042991000 SYMBOL HEIGHT 0.8576 NBAR 0.0104 BWA -0.0010 ® buy ONE (1) Kingsford® OR Match Charcoal (11.6 lb. or larger)WYB 1 KINGSFORD or MATCHLIGHT CHARCOAL 32951Light FREE KCM BBQ SAUCE OR MARINADE

CONSUMER: LIMIT ONE COUPON PER PURCHASE of products and quantities stated. LIMIT OF 4 LIKE COUPONS in same shopping trip. Coupons not authorized if purchasing products for resale. Only original coupons accepted. Copying, selling, reposting or auctioning of coupons is prohibited and constitutes fraud. Overage will not be provided in exchange for any coupons (i.e., NO CASH BACK). You pay sales tax.

Valid in USA, APO’s & FPO’s only. Void where taxed, restricted or prohibited. RETAILER: You are authorized to act as our agent to redeem this coupon in accordance with The Clorox Sales Company coupon redemption policy (available upon request). We will reimburse you for face value plus $.08 handling. Send coupons to P.O. Box 880409, El Paso, TX 88588-0409.

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MAX VALUE: $2.99 l RETAILER: ————

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Š 2014 Stonefire

GoodSpring morning.

Deliciously Simple.

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My dad only gets our for you meat from the Butcher at Price Chopper.

In every Price Chopper meat department, you’ll find experienced butchers trimming, cutting and grinding our KC Pride meat selections so you know they’re fresh and ready for your table. Curious which cuts are the leanest or want to know how to prepare that salmon fillet? Rely on them for answers when seeking healthy meat options for your family.

for you