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Recipes

Recipes
Black Bean, Mushroom and Cheese Enchiladas

Black Bean, Mushroom and Cheese Enchiladas

Ingredients (serves 4 people)

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 8 ounces white mushrooms, stems removed, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 can (4.5 ounces) diced green chilies
  • 1/2 cup shredded Cheddar cheese, plus more for topping
  • 1/2 cup shredded Monterey Jack cheese, plus more for topping
  • 1/4 cup sour cream, plus more for topping
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Salt and pepper, to taste, 8 large flour tortillas
  • 1 can (10 ounces) enchilada sauce
  • Cooking spray

Directions

  • Preheat oven to 350°F.
  • Spray a 9”x13” baking dish with cooking spray, set aside.
  • Heat oil in a large skillet over medium-high heat. Add chopped onion and mushrooms and sauté just until soft, about 5 minutes.
  • Remove from heat, stir in cumin and chili powder. Let cool slightly and stir in the black beans, diced green chilies, Cheddar and Monterey Jack
    cheeses, sour cream and cilantro. Stir until well blended. Season to taste with salt and pepper.
Parmesan Chicken & Artichoke Linguine

Parmesan Chicken & Artichoke Linguine

Ingredients (serves 4 people)

  • 1 pound linguini
  • 4 (3 ounce) thin chicken cutlets
  • 1/4 cup all-purpose flour
  • 2 tablespoons finely grated Parmesan cheese
  • 2-3 tablespoons olive oil
  • 1 cup reduced-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 can artichoke hearts, drained and quartered
  • 2 tablespoons drained capers*
  • 1 tomato, diced
  • 2 tablespoons butter
  • 1/4 cup chopped parsley
  • Salt and pepper, to taste
  • *Tip: Capers are the pickled or salted buds of a flowering Mediterranean bush. They’re popular in Italian—especially Sicilian—cuisine. Look for jars of
    them near the olives and pickles at your local supermarket.

Directions

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain and rinse.
  • While the pasta’s cooking, prep the chicken: In a shallow dish, combine flour and Parmesan, season with salt and pepper, then mix well. Dip chicken
    culets into the flour mixture and shake off any excess.
  • Heat oil in a large skillet over medium-high heat. Cook chicken until lightly golden brown, about 2-4 minutes per side. Transfer to a plate and set aside.
  • Add broth to skillet and bring to a boil. Scrape off the bits left in the bottom of the skillet—they’ll add flavor to the sauce. Boil until reduced by half.
  • Add garlic, artichokes, capers and tomatoes, gently swirling the skillet to combine. Bring to boil, then remove from heat. Add butter and parsley,
    swirling to combine. Season with salt and pepper to taste.
  • Arrange chicken on top of the sauce, then cover to keep warm until the pasta is ready.
  • Serve chicken and sauce over linguine with a sprinkle of Parmesan cheese.
  • Tip: No pasta in the pantry? Try serving Parmesan-crusted chicken over mashed potatoes or Caesar salad. Or make extra chicken, then chop and use
    in easy lunchtime wraps.
Beef and Potato Wrap

Beef and Potato Wrap

Ingredients (serves 4 people)

  • 4 tortillas (10-12 in.), heated according to package instructions
  • 4 tsp coarse-grain mustard
  • 8 romaine lettuce leaves
  • 12 ounces rare roast beef, thinly sliced
  • 4 teaspoons Italian dressing
  • 1 cup prepared potato salad
  • Salt and pepper, to taste

Directions

  • On a clean working surface, lay out the four tortillas and spread each with 1 teaspoon of the coarse-grained mustard. Place two romaine lettuce leaves on one side of each tortilla.
  • In a small mixing bowl, lightly toss the roast beef strips in the Italian dressing, then evenly distribute the meat onto the four tortillas, spooning it over the lettuce leaves.
  • Divide the prepared potato salad into four equal servings and spoon onto the roast beef. Season with salt and pepper to taste.
  • Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle. Heat up a jar of beef gravy and serve alongside your wrap as a savory dipping sauce.
  • Tip: Your local deli offers several varieties of roast beef. Typically, they’ll be happy to let you sample them so you can find your family’s favorite.
  • Tip: Keep changing up the flavor by considering these tasty ingredient substitutions: try replacing your potato salad with mashed potatoes, veggie salad or coleslaw. In lieu of Italian dressing, try smothering the roast beef in tangy steak sauce. When you’re wrapping up the ingredients, let your imagination run wild.
  • Next time you’re browsing your cupboards for lunch or dinnertime fixings, consider rolling simple ingredient combinations into one-of-a-kind wraps. With so many options and easy instructions, you’ll spend mere moments prepping your meal before you declare, that’s a wrap!