Gatherings Summer 2024

Fresh-squeezed taste. Simply delicious.

Ready to savor summer like never before?

This issue of Gatherings is overflowing with fresh, vibrant flavors, festive celebration tips and irresistible eats that’ll have you reaching for seconds (and thirds).

We know you’re eager to bask in that glorious sunshine (so are we). That’s why we’re dishing up the ultimate al fresco dining guide. From refreshing salads and creamy dips to easy-breezy nibbles, these tips and recipes are perfect for enjoying relaxed patio gatherings with friends. And summer isn’t summer without the grill. We’re talking epic steak feasts, smoky salmon and all the charred, caramelized goodness that’ll make every backyard bash memorable and mouthwatering. Celebrate the 4th of July in star-spangled style with our fun, family-friendly ideas. Whip up a boozy batch of Star-Spangled Punch for the adults and gather the little ones for a fruity flag-inspired snack, guaranteed to keep the smiles going from face painting to fireworks.

Plus, discover vibrant, veg-friendly recipes, ideas for reducing food waste and so much more within these pages. We hope you brought your appetite because it’s time to feast on the ultimate summer spread. Cheers!

Inside this issue of Gatherings

4 Al Fresco Dining

Bask in the summer sun with effortless, delectable meals made for outdoor eating.

16

Cocktails, Mocktails & Boozy Bites

Refresh your senses with a collection of thirst-quenching libations and zesty bites.

29 th of July Celebration

Ignite your patriotic spirit with festive, family-approved recipes that’ll have you seeing stars (and stripes)!

38 Produce Perfection

Savor the season’s bounty with sunkissed produce taking center stage in these vibrant, mouthwatering recipes.

9 Grilling Greatness

Elevate your grill game with sizzling recipes that’ll keep those summer vibes alive all season long.

54 Day ... Day

Stretch your ingredients’ potential and shrink your food waste by reimagining leftovers into tempting next-day delights.

© 2024 Price Chopper and Vimax Media. All rights reserved. All articles in this magazine are written and edited by professionals. Vimax Media makes no representation as to the accuracy or efficacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher.

al frescoDining

If you’re ready for those warm summer nights when you just want to chill outside with good food and good company, we’ve got you covered. These meals and snacks will help you make the most of the hot weather, plus they’re easy to throw together. From a zesty orzo-avocado salad to creamy dips brimming with fresh ingredients, these recipes will keep you cool and satisfied.

Orzo-Avocado Summer Salad

Prep: 15 minutes plus cooling

Cook: 9 minutes • Serves: 6

1cup dried orzo pasta

⅓cup Italian vinaigrette

1can (8.5 ounces) whole kernel corn, drained 1red bell pepper, finely chopped

1cup halved multicolored grape tomatoes

¼cup thinly sliced green onions

¼tsp. salt

¼tsp. black pepper

1large avocado, peeled, pitted and chopped Chopped fresh basil and/or crumbled goat cheese for garnish (optional)

1. Prepare orzo as label directs; drain. In large bowl, stir orzo and vinaigrette; cool 5 minutes. Stir corn, bell pepper, tomatoes, onions, salt and black pepper into orzo mixture; fold in avocado.

2. Serve orzo mixture garnished with basil and/or goat cheese, if desired. Makes about 6 cups.

Approximate nutritional values per serving (1 cup): 248 Calories, 15g Fat (2g Saturated), 0mg Cholesterol, 568mg Sodium, 29g Carbohydrates, 7g Fiber, 7g Sugars, 1g Added Sugars, 4g Protein

Chef Tip

Orzo mixture can be prepared, covered and refrigerated up to 2 days in advance; fold in avocado just before serving.

Bacon-Ranch Chicken Salad Lettuce Wraps

Prep: 15 minutes • Serves: 4

3 Tbsp. ranch dressing

2 Tbsp. mayonnaise

2 ¼ cups shredded rotisserie chicken breast meat

½ cup shredded Cheddar cheese

2 Tbsp. thinly sliced green onions

8 bibb lettuce leaves

4 slices fully cooked bacon, chopped Celery stalks filled with sunflower butter and/or fresh strawberries for serving (optional)

1. In large bowl, stir dressing and mayonnaise; fold in chicken, cheese and onions. Makes about 2½ cups.

2. Serve chicken mixture in lettuce leaves sprinkled with bacon; serve with celery stalks filled with sunflower butter and/or strawberries, if desired.

Approximate nutritional values per serving (2 lettuce wraps): 332 Calories, 24g Fat, (8g Saturated), 97mg Cholesterol, 529mg Sodium, 2g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 24g Protein

al fresco Dining Dips

RoastedRedPepperHummus

We take pride in offering the freshest, instock fruits and vegetables at the lowest prices in town. That’s why we proudly offer Triple Inspected Produce. Every item in our department is inspected three times: Once in the field. Once in the warehouse. And once in the store. That even includes our seasonal and organic items, too!

CreamyDillDip

Ways!

Avocad

o-RanchDip

al fresco Dining

Creamy Dill Dip

Prep: 15 minutes • Serves: 12

2¼cups plain nonfat Greek yogurt

¾cup olive oil mayonnaise

2 Tbsp. plus ¾ tsp. chopped fresh dill plus additional for garnish (optional)

1½Tbsp. fresh lemon juice

1½tsp. salt

1½tsp. ground black pepper

1. In large bowl, stir yogurt, mayonnaise, dill, lemon juice, salt and pepper. Makes about 3 cups.

2. Serve dip garnished with dill, if desired.

Approximate nutritional values per serving (¼ cup): 86 Calories, 6g Fat (1g Saturated), 7mg Cholesterol, 431mg Sodium, 2g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 4g Protein

Roasted Red Pepper Hummus

Prep: 10 minutes • Serves: 12

2 cans (16 ounces each) chickpeas, drained and rinsed

4garlic cloves

½ cup drained and chopped roasted red peppers

2Tbsp. tahini

1Tbsp. fresh lemon juice

1Tbsp. paprika

1cup olive oil

1. In food processor, purée chickpeas, garlic, peppers, tahini, lemon juice and paprika. With processor running, slowly pour oil through feed tube; process until incorporated. Makes about 3 cups.

Approximate nutritional values per serving (¼ cup): 228 Calories, 20g Fat (3g Saturated), 0mg Cholesterol, 218mg Sodium, 9g Carbohydrates, 3g Fiber, 0g Sugars, 0g Added Sugars, 3g Protein

Avocado-Ranch Dip

Prep: 15 minutes • Serves: 12

2packages (1 ounce each) ranch seasoning

2large avocados, peeled, pitted and chopped

1½cups plain nonfat Greek yogurt

½cup olive oil mayonnaise

½Tbsp. fresh lime juice

1. In food processor, purée seasoning, avocados, yogurt, mayonnaise and lime juice. Makes about 3 cups.

Approximate nutritional values per serving (¼ cup):

123 Calories, 9g Fat (1g Saturated), 5mg Cholesterol, 450mg Sodium, 7g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 4g Protein

Effortless Tips for Al Fresco Dining

Al fresco dining, an Italian phrase translating to “in the fresh air,” simply means dining outdoors. Whether it’s a casual backyard barbeque, a charming picnic in the park or an intimate dinner under the stars, it’s the perfect way to bask in the warmth of summer. As temperatures rise, indulging in al fresco dining becomes one of the season’s greatest joys – but it does require some planning to ensure your outdoor dining experience is efficient, enjoyable and stress-free.

Grill Veggies Like a Pro

While grilled veggies offer tender-crisp textures and delicious smoky flavors, they require a few tips and tricks to cook just right. Choose varieties that can withstand the grill’s heat, such as zucchini, potatoes, asparagus, broccoli and cauliflower. Brush veggies with olive oil or marinate before grilling to add flavor and prevent sticking. Vegetables also vary in how long they cook on the grill – try searing them over high heat, then placing them away from the heat source to finish cooking.

Serve Condiments in Muffin Tins

Carting individual bottles of sauce and toppings to your picnic or barbeque can be a real hassle. Instead, get creative and pour different condiments into separate muffin compartments. Set a serving spoon in each vessel, then cover with plastic wrap or aluminum foil between uses. It’s a clever, mess-free way to let guests customize their meals.

Prep in Advance, Serve with Ease

Hosting an outdoor cookout? Do as much prep work as possible ahead of time. Wash and cut fresh fruits and veggies, marinate beef and poultry, and cook whole grains a day or two before your event. This allows you to spend more time enjoying the company of your guests rather than being stuck in the kitchen.

Keep Food Safe & Chilled

When dining al fresco, it’s crucial to keep food at the proper temperature to prevent the growth of foodborne bacteria. Never let perishable items sit in the “danger zone” – between 40° and 140° – for more than two hours or one hour if temperatures are above 90°. Always thoroughly clean and sanitize hands, surfaces and utensils, too. And for an ingenious hack, freeze water bottles instead of bulky ice packs to chill your cooler – when they melt, you’ll have an ice-cold beverage to enjoy.

With a bit of smart planning and these handy tips, you can savor the flavors of summer to the fullest, al fresco-style. Bon appétit!

Biscuits & Gravy

Breakfast Sandwiches

Start your day with a breakfast classic made the Jimmy Dean® way. Savory sausage gravy with buttermilk biscuits ready to devour in just minutes.

Start your morning off on the right sandwich; a warm griddle cake packed full of delicious meat and high-quality ingredients.

Berry Banana Split

½ banana, peeled and cut in half lengthwise

⅓ cup sliced fresh strawberries

¼ cup Reddi-wip® Original Dairy Whipped Topping

⅛ teaspoon unsweetened cocoa powder

1. Place banana pieces in bottom of serving dish; place half of sliced strawberries around banana.

2. Top fruit with two servings (¼ cup) Reddi-wip® and remaining strawberries.

3. Garnish by dusting cocoa powder through a fine sieve onto banana split. Serve immediately.

Grilling Outdoors? Gotta Have S’mores!

Cocktails, Mocktails Boozy Bites &

Whether you’re sipping on a fruity white sangria, opting for an alcohol-free bevvy or indulging in some drunken pineapple pops, these adultfriendly treats are what summer dreams are made of. Cheers to beating the heat and making memories!

“Drunken” Pineapple Pops

Prep: 10 minutes plus marinating and freezing • Cook: 3 minutes • Serves: 8

1 can (12 ounces) pineapple-flavored alcoholic seltzer

2Tbsp. honey

1Tbsp. sriracha chili sauce

1 pineapple (about 4 pounds), peeled, cored and cut into 8 (1 x ½ x 5-inch) strips

¾cup unsweetened coconut

⅓cup turbinado sugar

8(10-inch) wooden skewers

1. Line small rimmed baking pan with parchment paper. In small bowl, whisk seltzer, honey and sriracha. Place pineapple in large zip-top plastic bag; pour seltzer mixture over pineapple. Seal bag, pressing out excess air; refrigerate at least 4 hours or overnight, turning occasionally.

2. In small skillet, toast coconut over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. Stir in sugar. Makes about 1 cup.

3. Remove pineapple from marinade and cut each piece crosswise into thirds; thread pineapple onto skewers. Roll pineapple in coconut mixture and place on prepared pan; freeze 1 hour or until frozen. Makes 8 pops.

Approximate nutritional values per serving (1 pop): 125 Calories, 3g Fat (2g Saturated), 0mg Cholesterol, 1mg Sodium, 23g Carbohydrates, 2g Fiber, 18g Sugars, 7g Added Sugars, 1g Protein

Chef Tip

Leftover marinade can be served over ice in a glass with a salt and/or sugar-coated rim.

Cocktails, Mocktails Boozy Bites &

Summer White Sangria

Prep: 20 minutes plus chilling • Serves: 6

1bottle (750 mL) Riesling wine

½cup refrigerated lemonade

½cup refrigerated 100% orange juice

¼ cup orange-flavored liqueur such as Cointreau® or Triple Sec

1 peach, halved, pitted and chopped

½orange, thinly sliced crosswise

½cup sliced fresh strawberries

¼cup fresh blackberries

¼cup fresh blueberries

4(¼-inch-thick) lemon wheels

4(¼-inch-thick) lime wheels

1½cups club soda

1. In large pitcher, stir wine, lemonade, orange juice and liqueur. Add peach, orange, strawberries, blackberries, blueberries, and lemon and lime wheels; refrigerate at least 2 hours or until chilled.

2. To serve sangria, stir in club soda; pour into glasses. Makes about 6 cups.

Approximate nutritional values per serving (1 cup): 172 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 16mg Sodium, 17g Carbohydrates, 1g Fiber, 11g Sugars, 5g Added Sugars, 1g Protein

Fresh Produce on the rocks

Blueberry-Lemon Zing

Prep: 10 minutes • Serves: 4

3½ cups coconut water

1 cup fresh blueberries plus additional for garnish (optional)

½ cup diced cucumber plus additional thin slices for garnish (optional)

½ cup fresh lemon juice

½ cup honey

1 Tbsp. plus 1 tsp. lemon zest plus additional zest twists for garnish (optional)

½ tsp. finely grated fresh ginger Ice cubes

1. In 2 batches, muddle ¼ cup coconut water, ½ cup blueberries, ¼ each cucumber, lemon juice and honey, 2 teaspoons lemon zest and ¼ teaspoon ginger in a cocktail shaker; add 1½ cups coconut water and ice cubes. Shake vigorously; strain into 2 rocks glasses filled with ice cubes. Repeat to make 2 more drinks. Makes about 5 cups.

2. Serve drinks garnished with blueberries, lemon zest twists and cucumber slices, if desired.

Approximate nutritional values per serving (1 ¼ cups): 190 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 90mg Sodium, 50g Carbohydrates, 1g Fiber, 46g Sugars, 34g Added Sugars, 1g Protein

Sipping produce-infused cocktails is the perfect way to enjoy summer weather. While fresh produce is available year-round, it is most flavorful when it’s in season. We are committed to offering you an abundant selection of fresh, in-season fruits, vegetables and herbs, perfect for creating produce-packed summertime libations. Here are a few suggestions to inspire your cocktail creations.

Fresh Herb Flair

Fresh herbs pack a lot of flavor. Adding varieties like thyme and mint to a simple vodka cocktail makes for a refreshing summer drink. Cilantro and basil create dynamic flavors in both sweet and savory drinks with either a fruit or vegetable base.

Fruit Fusions

Though fruit is available year-round with f rozen, canned or freeze-dried options, nothing compares to the flavor of fresh, in-season fruit. Fruits like strawberries, blackberries and blueberries are now available and are perfect when mixed, muddled and shaken with your favorite spirits. Use fresh fruit to make drinks like margaritas, daiquiris, mojitos and sangria.

Veg Out

Adding vegetables to cocktails creates intriguing flavor combinations, especially when paired with fresh herbs. Use produce like kale, peas, carrots, tomatoes and cucumbers to enhance the flavors of vodka, tequila and rum. Try adding carrot juice to sparkling wine (and garnish with a parsley sprig) to create a fresh take on the mimosa.

Dip a Dollop!

TAKE YOUR BURGERS FROM EXPECTED TO EXTRAORDINARY IT’S BURGER SEASON.

RICH & CREAMY MAKE ‘EM

Build a better burger with 100% real, natural cheese.

th of July Celebration

7-Layer Flag Dip

We’ve got your Independence Day celebration covered, and it’s not just for the grown-ups. Our 7 Layer Flag Dip and 4th of July Fruity Grahams are kid-approved and party-ready. Plus, don’t forget the star-spangled punch –the watermelon stars are a fun and festive addition that keeps the festivities going strong. Gather your loved ones, deck out in red, white, and blue, and let the fireworks begin!

Servings: 12 • Prep Time: 15m + 30m Refrigeration • Cook Time: 10m

1 lb. ground beef

1 (1-ounce) package taco seasoning mix

1 (8-ounce) cream cheese, softened

1 (8-ounce) container sour cream

⅓ cup salsa

1 (8-ounce) package Mexican blend shredded cheese, divided

1 (8-ounce) bag shredded iceberg lettuce

½ cup black beans, drained and rinsed

1 cup cherry tomatoes, halved

1. Cook ground beef with taco seasoning mix as directed on package; let cool.

2. Mix cream cheese, sour cream, and salsa until blended; spread onto bottom of 13 x 9-inch dish. Top evenly with layers of meat mixture, 1 cup shredded cheese, and lettuce.

3. Arrange black beans on top left corner of dip to resemble stars on the U.S. flag. Add rows of tomatoes and remaining cup of shredded cheese to create stripes.

4. Refrigerate 30 minutes.

4th of July Fruity Grahams

Prep: 15 minutes plus standing

Cook: 10 minutes • Serves: 8

1 cup blueberries

1 Tbsp. fresh orange juice

1 tsp. agave nectar

¼ tsp. orange zest

1 Tbsp. chia seeds

8 whole sheets low-fat honey graham crackers

½ cup low-fat vanilla yogurt

½ cup finely chopped strawberries

1. In small saucepan, heat blueberries, orange juice, agave and orange zest to a simmer over medium heat; cook 10 minutes or until slightly thickened and blueberries burst, stirring occasionally. With back of spoon or potato masher, mash blueberries; remove from heat, stir in chia seeds and let stand 10 minutes. Makes about ½ cup.

2. Spread crackers with yogurt; arrange strawberries and blueberry mixture on top to create “flag.” Serve immediately. Makes 8 grahams.

Approximate nutritional values per serving (1 graham): 92 Calories, 2g Fat (0g Saturated), 1mg Cholesterol, 106mg Sodium, 18g Carbohydrates, 2g Fiber, 8g Sugars, 5g Added Sugars, 2g Protein

Have some family fun in the kitchen!

Let little ones help place the strawberries to create the stripes on the flag.

Chef Tip

If freezing watermelon more than 1 hour, transfer to freezer-safe zip-top plastic bag or container and freeze up to 1 week.

Star-Spangled Punch

Prep: 15 minutes plus freezing • Serves: 6 4 (½-inch-thick) slices watermelon

1 bottle (750 mL) chilled Pinot Grigio

1 bottle (33.8 ounces) blueberry lemonade flavored seltzer water, chilled 1 cup blueberries

1 cup sliced fresh strawberries

1. Line large plate with parchment paper. Using (1 and/or 2-inch) star-shaped cookie cutters, cut 18 stars out of watermelon slices; place on prepared plate. Freeze watermelon at least 30 minutes or up to 1 hour.

2. In large punch bowl, stir Pinot Grigio and seltzer; add fruit and frozen watermelon. Makes about 9 cups.

Approximate nutritional values per serving (1 ½ cups): 135 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 2mg Sodium, 10g Carbohydrates, 1g Fiber, 6g Sugars, 0g Added Sugars, 1g Protein

Ice Ice Baby! Cube Hacks to Chill Out This Summer

Think ice cubes are just for keeping drinks frosty? Think again! Get ready to take your cubes to the next level with these creative tricks.

1. Frozen Fruit Coolers: Turn sad, surplus fruit into thirst-quenching cubes! Purée overripe fruits like mangoes, berries or peaches, and freeze the mixture in trays. Drop them into lemonade, iced tea or sparkling water for a sweet, vitamin-packed burst. You can even layer different purées for a colorful effect.

2. Herbal Ice Infusions: Add a garden-fresh twist to your drinks! Freeze whole herb sprigs like mint, rosemary or thyme in your cubes. As they melt, enjoy subtle botanical aromas in your drink. Cocktails, anyone?

3. Coconut Milk Cubes: Escape to the tropics with coconut milk cubes! Freeze rich coconut milk in trays, then add them to iced coffee, Thai iced tea or piña coladas. As they melt, their creamy coolness creates an indulgent treat.

With creative cube tricks like these, you’ll never look at ice the same way again. Turn this humble freezer staple into a make- ahead cocktail mixer, dessert add-in or anytime beverage brightener. Your drinks are about to get way cooler!

Make the most out of every meal.

Perfection

Summer’s bounty is in full swing, and we have a diverse selection of fresh produce ready to brighten any recipe. From fresh corn salads to crisp zoodles, these easy recipes made with nature’s finest will awaken your senses. And those Cherry Cheesecake Yogurt Pops? Trust us, you’ll want to make a double batch.

Fresh Corn, Cherry Tomato & Avocado Salad

Prep: 25 minutes

Cook: 3 minutes • Serves: 6

6 medium ears of corn, silks and husks removed

¼cup extra virgin olive oil

2Tbsp. fresh lemon juice

1tsp. Dijon mustard

¼tsp. ground red pepper

¼tsp. salt

¼tsp. fresh ground black pepper

2cups halved cherry tomatoes

½cup finely chopped red onion

2Tbsp. chopped fresh chives

1large avocado, cut into ½-inch pieces

⅓cup small whole basil leaves

1. Heat large covered saucepot of salted water to boiling over high heat. Add corn; cook 3 minutes or until corn is tender-crisp. Rinse corn with cold water; drain and cut kernels from cobs.

2. In large bowl, whisk oil, lemon juice, mustard, red pepper, salt and black pepper; stir in tomatoes, onion, chives and corn. Fold in avocado and basil. Makes about 6 cups.

Approximate nutritional values per serving (1 cup): 236 Calories, 16g Fat (3g Saturated), 0mg Cholesterol, 135mg Sodium, 25g Carbohydrates, 6g Fiber, 6g Sugars, 0g Added Sugars, 5g Protein

Cherry, Bacon & Blue Cheese Salad

Prep: 15 minutes

Cook: 6 minutes • Serves: 4

6 slices thick-cut applewood smoked bacon, chopped ¼ pound fresh sweet cherries, pitted and halved (about 1 cup)

1 package (5 ounces) baby spinach

2 medium white nectarines and/ or white peaches, halved, pitted and thinly sliced

1 cup blackberries

⅓ cup apple cider vinaigrette

⅓ cup thinly sliced red onion

½ cup crumbled blue cheese

1. In large skillet, cook bacon over medium-high heat 6 minutes or until very crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate.

2. In large bowl, toss cherries, spinach, nectarines, blackberries, vinaigrette and onion. Serve salad sprinkled with cheese and bacon. Makes about 8 cups.

Approximate nutritional values per serving (2 cups): 259 Calories, 15g Fat (6g Saturated), 23mg Cholesterol, 520mg Sodium, 22g Carbohydrates, 4g Fiber, 15g Sugars, 4g Added Sugars, 10g Protein

PRODUCE C E Perfection

Antipasto

Sausage & Zoodle Salad

Prep: 15 minutes • Serves: 4

1pound zucchini noodles

½ pound fully cooked Italian chicken sausage, sliced crosswise

½ (8-ounce) package fresh mozzarella pearls, drained

1cup halved cherry tomatoes

¼cup finely chopped red onion

¼cup pitted Kalamata olives, chopped

2Tbsp. chopped fresh basil

2Tbsp. olive oil

1Tbsp. red wine vinegar

1tsp. salt-free dried Italian seasoning

¼tsp. black pepper

Sliced pepperoncini for garnish (optional)

1. In large bowl, toss all ingredients; garnish with pepperoncini, if desired. Makes about 8 cups.

Approximate nutritional values per serving (2 cups): 260 Calories, 18g Fat (5g Saturated), 60mg Cholesterol, 574mg Sodium, 10g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 16g Protein

Cherry Cheesecake Yogurt Pops

Prep: 15 minutes plus freezing • Serves: 8

1 cup black cherry Greek yogurt

¾ cup honey pecan cream cheese spread, softened

1 cup coarsely chopped, pitted fresh or frozen cherries

8 wooden craft sticks

¼ cup crushed graham crackers

1. In medium bowl, whisk yogurt and cream cheese until smooth; fold in cherries. Makes about 2 ⅓ cups.

2. Divide yogurt mixture into 8 (3-ounce) ice pop molds. Insert sticks into molds and freeze at least 5 hours or up to overnight.

3. Let pops stand at room temperature 5 minutes before removing from molds; sprinkle with crushed graham crackers before serving.

Approximate nutritional values per serving (1 pop): 122 Calories, 6g Fat (3g Saturated), 21mg Cholesterol, 103mg Sodium, 14g Carbohydrates, 1g Fiber, 11g Sugars, 6g Added Sugars, 3g Protein

TwiSt IntO fUn WITH TWO

FL AVORS IN ONE

Perfectly-portioned, rich and creamy Greek Yogurt in six delightful flavors.

Ready to elevate your grilling game this summer? We’re bringing the heat with a sizzling lineup that’ll make your neighbors jealous. With options like juicy rosemary-infused T-bone steaks, beer-marinated salmon and succulent garlic-Parmesan grilled steak that melts in your mouth, you’ll be spoiled at barbeques all summer long.

Grilling GREATNESS

Slow-Grilled Rosemary T-Bone with

Coffee-Chile Butter

Prep: 10 minutes plus standing Grill: 25 minutes • Serves: 6

1Tbsp. plus 1 tsp. steak seasoning

1Tbsp. chopped fresh rosemary

1tsp. fresh ground black pepper

2 (1-inch-thick) T-bone steaks (about 1 ½ pounds each)

½cup unsalted butter (1 stick), softened

1Tbsp. minced shallot

½Tbsp. instant espresso granules

2tsp. light brown sugar

1tsp. chili powder

½tsp. kosher salt

¼tsp. ground cayenne pepper

1. In small bowl, stir seasoning, rosemary and black pepper. Pat steaks dry with paper towel; rub both sides with seasoning mixture and let stand 30 minutes at room temperature.

2. Prepare outdoor grill for indirect grilling over medium heat. Place steaks on hot grill rack over unlit part of grill; cover and cook 20 minutes or until internal temperature reaches 115°, turning once. Increase heat on lit part of grill to high. Move steaks over lit part of grill; cover and cook 5 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

3. In small bowl, stir butter, shallot, espresso granules, sugar, chili powder, salt and cayenne pepper. Makes about ½ cup coffee-chile butter.

4. Remove bones from steaks; slice against the grain. Serve steaks topped with coffee-chile butter.

Approximate nutritional values per serving (5 ounces steak, 4 teaspoons coffee-chile butter): 560 Calories, 45g Fat (22g Saturated), 160mg Cholesterol, 744mg Sodium, 2g Carbohydrates, 0g Fiber, 2g Sugars, 1g Added Sugars, 36g Protein

Grilling GREATNESS

Cedar Plank BBQ Strip Steak

with Bourbon Onions

Prep: 10 minutes plus soaking and standing Grill: 20 minutes • Serves: 4

4 cedar planks

1 Tbsp. BBQ dry rub

½ tsp. kosher salt

½ tsp. fresh ground black pepper

4 Kansas City strip steaks (about 12 ounces each)

Nonstick cooking spray

2 small Vidalia onions, halved and sliced

2 Tbsp. bourbon whiskey

Barbeque sauce for serving (optional)

1. Immerse planks in water as label directs. Prepare outdoor grill for direct grilling over medium-high heat; cut 12 x 24-inch sheet aluminum foil. In small bowl, stir BBQ rub, and ¼ teaspoon each salt and pepper; rub mixture onto all sides of steaks. Spray steaks with cooking spray; let stand at room temperature 15 minutes.

2. In medium bowl, toss onions, whiskey, and remaining ¼ teaspoon each salt and pepper; transfer to center of foil sheet. Bring top and bottom edges of foil up over onions and fold to seal; fold sides of foil to seal. Place steaks on hot grill rack; cover and cook 3 minutes or until grill marks appear. Remove steaks from grill. Place soaked planks on hot grill rack; cover and heat 3 minutes or until starting to smoke. Place packet, sealed side up, on hot grill rack, and place steaks, grill mark side up, on planks; cover and cook onions 20 minutes or until onions are tender and starting to brown, and steaks 10 minutes or until internal temperature reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 1⅓ cups onions.

3. Remove bones from steaks and slice steaks across the grain; serve topped with Bourbon Onions and barbeque sauce, if desired.

Approximate nutritional values per serving (1 steak, ⅓ cup onions): 670 Calories, 38g Fat (15g Saturated), 194mg Cholesterol, 595mg Sodium, 8g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 67g Protein

Grilling GREATNESS cont'd

Prep: 5 minutes plus standing Grill: 8 minutes • Serves: 4

2 Tbsp. olive oil

1 Tbsp. finely chopped fresh Italian parsley plus additional for serving (optional)

1 Tbsp. garlic-Parmesan seasoning

1 tsp. finely chopped fresh oregano

½ tsp. kosher salt

1 tsp. fresh ground black pepper

4 Kansas City strip steaks (about 12 ounces each) Grated Parmesan cheese for serving (optional)

1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir oil, parsley,

seasoning, oregano, salt and pepper; rub onto all sides of steaks.

2. Place steaks on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks sprinkled with Parmesan cheese and parsley, if desired.

Approximate nutritional values per serving (1 steak): 880 Calories, 56g Fat (20g Saturated), 259mg Cholesterol, 608mg Sodium, 1g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 87g Protein

GarlicParmesan Grilled Strip Steak

Beer-Marinated Salmon

Prep: 10 minutes plus marinating • Grill: 8 minutes Serves: 4

1 jalapeńo pepper, thinly sliced crosswise

1 can (12 ounces)

light beer

½ cup canned pineapple juice

¼ cup coarsely chopped fresh cilantro

3Tbsp. olive oil

¼ tsp. crushed red pepper flakes

4 skinless salmon fillets (about 5 ounces each)

½tsp. salt

½tsp. black pepper

1. In 13 x 9-inch baking dish, whisk jalapeño pepper, beer, juice, cilantro, oil and crushed red pepper; add salmon and let stand 30 minutes at room temperature, turning once.

2. Prepare outdoor grill for direct grilling over mediumhigh heat. Remove salmon from marinade; discard marinade. Sprinkle salmon with salt and black pepper and place on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.

Approximate nutritional values per serving (1 fillet):

273 Calories, 12g Fat (2g Saturated), 90mg Cholesterol, 362mg Sodium, 2g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 32g Protein

day 1...

Grilled Fruit Salad with Balsamic Drizzle (Day 1)

Prep: 20 minutes plus cooling • Grill: 6 minutes • Serves: 4

8large strawberries, hulled

1 cantaloupe (about 3 pounds), rind removed, halved crosswise, seeded and cut into 1-inch-thick half-moons

1 seedless watermelon (about 3 pounds), rind removed, halved crosswise and cut into 1-inch-thick half-moons

Nonstick cooking spray

1cup crumbled feta cheese

2Tbsp. balsamic glaze

2Tbsp. chopped fresh basil

1. Prepare outdoor grill for direct grilling over medium-high heat.

Spray strawberries, cantaloupe and watermelon with cooking

Leftovers never tasted this good. Start with a refreshing grilled fruit salad drizzled with balsamic reduction. Then, turn those leftovers into a vibrant salsa topping for grilled chicken breasts. It’s the ultimate way to make the most of your grilling adventures.

spray. Place fruit on hot grill rack; cook strawberries 3 minutes, and cantaloupe and watermelon 6 minutes or until grill marks appear, turning once. Transfer fruit to cutting board and cool; cut 4 strawberries, cantaloupe and watermelon into 1-inch pieces.

2. In large bowl, toss cut fruit and cheese. Makes about 11 cups.

3. Serve 8 cups fruit salad drizzled with balsamic glaze and sprinkled with basil. Cover and refrigerate remaining fruit salad and 4 whole strawberries up to 1 day; use in the Grilled Fruit Salsa Topped Chicken recipe.

Approximate nutritional values per serving (2 cups fruit salad, 1 ½ teaspoons balsamic glaze): 204 Calories, 9g Fat (4g Saturated), 24mg Cholesterol, 269mg Sodium, 30g Carbohydrates, 2g Fiber, 26g Sugars, 0g Added Sugars, 6g Protein

day 2

Tight on time? Whether you’re craving rotisserie, tenders or fried goodness, our Chopper Chicken is ready to eat and enjoy!

Chef Tips

To remove breasts from rotisserie chicken in 1 piece, use the tip of a sharp knife to cut lengthwise along each side of the keel bone (the bone running lengthwise along the top of the chicken), angling the knife blade along the rib cage.

For all white meat, use 2 rotisserie chickens, and use leftover dark meat to make enchiladas or chicken salad.

Grilled

Fruit

Salsa

Topped Chicken (Day 2)

Prep: 15 minutes • Serves: 4

3cups lef tover Grilled Fruit Salad

4leftover grilled whole strawberries, halved

2Tbsp. chopped fresh basil

2⅔ cups sliced skinless Chopper Chicken meat (about 12 ounces)

2Tbsp. balsamic glaze

1. Drain fruit salad; discard liquid. In food processor, in 2 batches, pulse fruit salad and strawberries until coarsely chopped. Makes about 2 cups salsa.

2. In medium bowl, stir basil and salsa; serve over chicken drizzled with balsamic glaze.

Approximate nutritional values per serving (⅔ cup chicken, ½ cup salsa, 1½ teaspoons balsamic glaze): 224 Calories, 7g Fat (3g Saturated), 95mg Cholesterol, 379mg Sodium, 16g Carbohydrates, 1g Fiber, 14g Sugars, 0g Added Sugars, 25g Protein

FOR MANY KIDS IN KANSAS CITY, NO SCHOOL = NO LUNCH

VISIT PRICE CHOPPER THIS SUMMER TO HELP MAKE A DIFFERENCE IN OUR COMMUNITY.

Many families rely on free or reduced lunches for their kids during the school year, and then lose access to them during summer break. Join us to feed those in need, right here in Kansas City. Donate at checkout all summer long!