1 lb. pkg. Farmers Market Organic Strawberries Farmers Market Organic Yellow Nectarines or Peaches 16 oz. Farmers Market Organic Health-Ade Kombucha Farmers Market Organic Red or Green Seedless Grapes Farmers Market Organic Valencia Oranges 1 lb. bag Harris Teeter Organics Peeled Baby Carrots 2 99 2 99 3 49 99 ¢ 2/$ 3 Prices in this ad good Wednesday, July 18 through Tuesday, August 14, 2018. save 1.00 per lb. each per lb. each save BIG save BIG per lb. •Ginger Lemon •Pink Lady •Pomegranate •Cayenne Cleanse •Blood Orange Turn for More Information... buy one get one free item rings at half price with your VIC card per lb.
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1 lb. pkg. Farmers Market 16 oz. Farmers Market Organic ...… · 13.4 oz. Jack’s Organic Low Sodium Black Beans save at least 30¢ each with your VIC card 25 oz. Organico Bello
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1 lb. pkg. Farmers MarketOrganic Strawberries
Farmers Market OrganicYellow Nectarines or Peaches
16 oz. Farmers Market OrganicHealth-Ade Kombucha
Farmers Market Organic Red or Green
Seedless Grapes
Farmers Market Organic Valencia Oranges
1 lb. bag Harris Teeter Organics Peeled Baby Carrots
299 299
349 99¢2/$3Prices in this ad good Wednesday, July 18 through Tuesday, August 14, 2018.
TOPPING• 1 cup hot fudge topping, warmed • 1/2 cup Whole macadamia nuts
DIRECTIONSIn medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm. Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.
INGREDIENTS• 1/2 cup gold tequila• 1 cup freshly squeezed lime juice (5 to 6 limes)• 1/2 cup freshly squeezed orange juice (2 oranges)• 1 tablespoon Harris Teeter chili powder• 1 tablespoon minced fresh jalapeno pepper • 1 tablespoon minced fresh garlic (3 cloves)• 2 teaspoons kosher salt• 1 teaspoon freshly ground black pepper• 6 split boneless chicken breasts, skin on
Directions Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill and brush rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
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