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Summertime Barbecue Picnic

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BBQ Chicken Marinade 4 Servings Ingredients

  • 1/2 cup4 skinless boneless chicken breasts
  • 1/2 cupolive oil
  • 1/2 cupbalsamic vinegar
  • 6-8garlic cloves, chopped
  • 1 Tablespooneach of fresh rosemary, sage and thyme
  • 1 teaspoondried crushed red chili pepper


  1. Place all ingredients in a food processor, pulse until chopped.
  2. Rinse chicken breast under cold running water.
  3. Place chicken breast in zip lock bag then add the marinade let marinade for at least 1 hour overnight is best for flavor.
  4. Remove chicken from marinade and place on medium high heated grill.
  5. Grill for 10 minutes, turn over and grill for about 10 minutes longer until internal temp reaches 172°.

BBQ Vegetables 4 Servings Ingredients

  • 1/2 cupolive oil
  • 1/4 cupBalsamic vinegar
  • 1/2 teaspoonblack pepper
  • 1/2 teaspoonKosher salt
  • 1/4 cupfresh chopped herbs (rosemary, sage, thyme, basil, mint, tarragon, ect… your choice)
  • 1bunch broccoli cut into florets leaving long stems attached
  • 4portobello mushroom caps
  • 1bunch asparagus stems removed
  • 1large red onion peeled and cut into 4 thick slices
  • 1package naan bread


  1. Combine the olive oil, balsamic vinegar , pepper and salt in a large mixing bowl.
  2. Toss the vegetables and cheese in the marinade, then place on medium low heat grill for 5 minutes turn over continue cooking another 5 minutes until just tender but still firm.
  3. Place naan bread on grill to toast on both sides about 5 minutes total.
  4. Place grilled vegetables and naan on a serving platter then drizzle the remaining marinade over top.

Strawberry Fruit Salad 6 Servings Ingredients

  • 2 lbsstrawberries halved stem removed
  • 2 cupsblueberries (raspberries or blackberries)
  • 1lemon (juiced and zested)
  • 1/4 cupsugar
  • 1/4 cupwater
  • 4mint sprigs


  1. Make a simple syrup by combining the sugar and water together in a saucepan bring to a simmer then remove from heat and add lemon juice and zest along with the mint sprigs.
  2. Let set 10 minutes. Remove the mint sprigs, refrigerate the syrup until cool.
  3. Toss with fruit and garnish with fresh chopped mint.

Beef or Chicken Kebabs 6 Servings Ingredients

  • 1 teaspoonwhole allspice
  • 1 teaspoonblack peppercorns
  • 4whole cloves
  • 1/4 cuppacked brown sugar
  • 1/4 cupfresh lime juice
  • 1/4 cuplow sodium soy sauce
  • 2 TablespoonsWorcestershire sauce
  • 2 teaspoonspaprika
  • 2 teaspoonsdried thyme
  • 8garlic cloves, chopped
  • 3large shallots, peeled and cut in half
  • 1 (3 inch)piece peeled fresh ginger, thinly sliced
  • 1jalapeno pepper, halved and seeded
  • 2 lbsskinless, boneless chicken breast, or 2 lbs boneless beef short ribs (boneless flaken rib) cut into 1 inch pieces
  • 2 cups(1 inch) cubed pineapple
  • 1 1/2 cups(1 inch) pieces red bell pepper
  • 1 1/2 cups(1 inch) pieces green bell pepper
  • 1 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • cooking spray
  • lime wedges (optional)


  1. Heat a small skillet over medium-high heat. Add first 3 ingredients to pan, cook 1 minute or until lightly toasted and fragrant.
  2. Place spices, sugar, and the next 9 ingredients (including the jalapeno) in a blender, process until smooth. Combine spice mixture and chicken or beef in a large zip top plastic bag, seal. Marinate in refrigerator 2 hours, turning bag occasionally.
  3. Prepare grill. Coat with cooking spray.
  4. Remove meat from bag reserving marinade. Thread chicken, pineapple, and bell peppers alternately onto each 8 inch skewer. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper.
  5. Place kebabs on grill. Grill 8 minutes or until meat is done. Serve with lime wedges if desired.

Meat Rub Ingredients

  • 2 Tablespoonscoarse black pepper
  • 1 teaspooncayenne pepper
  • 2 Tablespoonspaprika
  • 1/4 cupchopped garlic
  • 1/4 cupbrown sugar
  • 4 Tablespoonsbalsamic vinegar
  • 1 Tablespoonkosher or sea salt
  • 1/4 cuprosemary, finely chopped
  • 1/4 cupthyme, finely chopped
  • 1/4 cuptarragon, finely chopped
  • olive oil as needed


  1. Combine all ingredients except for the oil, mix well.
  2. Add just enough oil to make a paste.
  3. Rub mixture onto both sides of meat, let set about 30 minutes prior to grilling.

S’mores Ingredients

  • 2full graham crackers (or Jules Destrooper Butter Crisp wafers)
  • 1milk chocolate candy bar
  • 1Giant Roasters Campfire Marshmallow


  1. Place chocolate bar on graham cracker. Carefully toast marshmallow over grill or campfire. Place toasted marshmallow on chocolate bar, top with second graham cracker and gently press together. Serve immediately to enjoy a gooey sweet classic.
  2. For microwave: Place a full graham cracker on microwave safe plate, top with full chocolate bar and 1 marshmallow. Microwave on high 10-15 seconds or until marshmallow begins to puff, top with second graham cracker and gently press together.

Grilled Fish 6 Servings Ingredients

  • 1 teaspoondried leaf tarragon
  • 1 teaspoondried leaf basil
  • 1 teaspoonleaf thyme
  • 1 teaspoondried leaf of oregano
  • 1 teaspoonpaprika
  • 1 teaspoonfennel seed
  • 4 Tablespoonsfreshly squeezed lemon or lime juice
  • 2 TablespoonsWorcestershire sauce
  • 1 Tablespoondry white wine or vinegar
  • 6small fillet white-fleshed fish (like snapper)
  • 1 Tablespoonolive oil


  1. Preheat grill. In a shallow bowl, combine all of the ingredients except the fish and mix well. Pat dry, then brush fish with oil. Coat each fillet in the spice mix, turning to cover evenly.
  2. Cover grill with foil brushing a little vegetable oil on the grill before cooking could help stop the fish from sticking.
  3. Cook on grill over medium coals, turning once, until the fish flakes easily when tested with a fork, about 10 minutes.

Chef James Favorite BBQ Sauce Yield 2 1/2 Cups Ingredients

  • 1 1/4 cupketchup
  • 1 cupwater
  • 1/3 cupcider vinegar
  • 1/4 cupbrown sugar
  • 2 Tablespoonsmolasses
  • 1 Tablespoononion powder
  • 1 Tablespoongarlic powder
  • 1 Tablespoonblack pepper
  • 1 teaspoonallspice
  • 1 teaspooncayenne pepper


  1. Combine all ingredients in a saucepan over medium heat, stirring reduce to a simmer and cook for 20 minutes.
  2. Chill down will keep refrigerated for about 1 week.

Grilled Corn on the Cob 6 Servings Ingredients

  • 6ears of corn with husks
  • 2 Tablespoonsbutter, melted
  • 1 teaspoonchili powder
  • 1/2 teaspoonsalt
  • 1/2 teaspoonground cumin
  • 1/4 teaspoonfreshly ground black pepper
  • 6lime wedges


  1. Prepare grill. Place corn in cold water, and soak for 20 minutes.
  2. Combine butter along with chili powder, salt, cumin and black pepper in a small bowl.
  3. Pull husks back from corn, scrub silks from corn. Brush butter mixture evenly over corn. Wrap husks around corn.
  4. Place on a grill rack and grill 16 minutes or until done, turning occasionally. Serve with lime wedges.

Lemon Drop Ice 4 Servings Ingredients

  • 1 1/4 cupswater
  • 1 1/4 cupssugar
  • 1 cupfresh-squeezed lemon juice
  • 1/2 cupvodka (may be omitted, but keep in mind that the vodka helps to keep it from freezing solid)
  • 2 Tablespoonslemon zest, finely chopped


  1. In a small pan, bring the water and sugar to a boil for 30 seconds, then remove from heat and let it cool down.
  2. Place the cooled mixture in a stainless steel bowl (you may use a glass bowl except it will take much longer to freeze). Then stir in the lemon juice, vodka and lemon zest.
  3. Cover with plastic wrap and place in the freezer. Every 1/2 hour or so remove from the freezer and stir with a fork. It will begin to turn slushy in about 2 hours.
  4. As soon as the mixture is very icy and starts to crystallize, stop stirring, then let the mixture set in the freezer overnight.
  5. Break up the ice crystals with a fork.
  6. Scoop into a martini glass, then drizzle the raspberry coulis over the top and garnish with lemon wedges.

Raspberry Coulis Yield: 2 Cups Ingredients

  • 2 cups raspberries (about 12 oz)
  • 3/4 cupsimple syrup recipe follows
  • 1 1/2 Tablespoonsfresh-squeezed lemon juice
  • 1/2 Tablespooncornstarch


  1. Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
  2. Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
  3. Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. (Freeze any leftover coulis in a plastic container for up to one month.)

Simple Syrup Yield: about 1 Cup Ingredients

  • 3/4 cupssugar
  • 3/4 cupswater


  1. Bring the sugar and water to a boil in a heavy medium saucepan over high heat. Reduce the heat to medium-low. Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes. Let cool completely.
  2. Transfer to an airtight container. Refrigerate uncovered until completely chilled, at least 4 hours.


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