Blog | Weekly Specials

Classics Made Classy

Fun & Tasty Take-Along Sides


Pretty much any summertime gathering—picnic or barbecue, outdoors or in—is appropriate for picnic-style side dishes. Update the classic mayonnaise-based salads with fresh, quality ingredients for bright and cheery dishes to please appetites of all ages. Short on time? Grab a container of our delicious potato salads from the deli, like Red Potato Dill, Yukon Gold, or good Old-Fashioned Potato Salad.


Confetti Macaroni

There’s no party like a macaroni party! Every bite is packed with a circus of colors and textures, for a beautiful dish that tastes as good as it looks.

  • 8 oz dry elbow macaroni
  • 1/2 cup mayonnaise
  • 1/2 cup FAGE plain Greek yogurt
  • 1 Tbsp red wine vinegar
  • 2 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 2 Tbsp fresh chopped parsley
  • 2 Tbsp fresh chopped dill
  • 2 ribs celery, finely chopped
  • 1/2 small red onion, diced
  • 1 cup matchstick carrots, chopped
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 2 hard-boiled eggs, chopped

Cook macaroni according to package instructions. Drain and rinse under cold water until cool. Drain very well. Set aside.

In bowl, whisk together mayonnaise, yogurt, vinegar, honey, mustard, parsley and dill.

Add salt and pepper to taste.

Gently toss macaroni with dressing, celery, onions, carrots, peppers and eggs.


Herbed Potato Salad

Fresh herbs are the key to brightening up the mellow potato flavor in this summertime staple. This dish is perfectly balanced—bright and sunshiny in flavor, but hearty and filling. Use herb ratios that appeal to your palate, and don’t skimp on that lemon zest.

  • 2 lbs red potatoes
  • 1 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 1-1/4 cup mayonnaise
  • 1 Tbsp Dijon mustard
  • Salt and fresh ground pepper to taste
  • 3 ribs celery, sliced in half moons
  • 1/4 cup fresh herbs, chopped (parsley, dill, chives or tarragon)
  • 3 green onions, sliced
  • 1-1/2 tsp lemon zest

Place potatoes in a medium pot and cover them with1-1/2″ of water. Add a dash or two of salt. Bring to a boil, then bring down to a simmer and cook until potatoes are nearly tender but still firm in the center, about 10 to 15 minutes. Avoid overcooking.

For the marinade, mix lemon juice, vinegar, garlic, salt and pepper. Whisk in 1/4 cup olive oil. Set aside.

When potatoes are cool enough to handle cut them into cubes or bite-size pieces. Place them in a large bowl. While still warm, drizzle the marinade over and gently mix to avoid crushing. For best flavor let the potatoes marinate for about an hour.

In a large bowl, mix mayonnaise and mustard. Season with salt and pepper. Add the potatoes, celery, herbs and onions. Gently toss to evenly coat the mixture. Garnish with lemon zest and some herbs.


Apple Cranberry Coleslaw

Classic coleslaw is as American as apple pie, right? Not exactly. Like so many American favorites, coleslaw is an import that’s been adapted and adopted for good. From the Dutch words kool (cabbage) and sla (salad), there’s nothing that refreshes quite like a crisp homemade slaw.

  • 1/2 cup mayonnaise
  • 1/2 cup FAGE plain Greek yogurt
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp honey
  • 1 large lemon, juiced
  • 1 Tbsp poppy seeds
  • Salt and fresh ground pepper to taste
  • 1 small cabbage, shredded
  • 1 cup carrots, sliced into matchsticks
  • 1 large apple, sliced into matchsticks
  • 3 Champagne mangos, cut in cubes
  • 4 green onions, sliced
  • 1/4 cup slivered almonds
  • 1/2 cup dried cranberries, chopped

In bowl, whisk together mayonnaise, yogurt, vinegar, honey, lemon, poppy seeds.

Add salt and pepper to taste.

Toss cabbage with carrots, apples, mangos, onions, almonds and cranberries. Pour dressing over coleslaw and toss evenly to coat.



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