AG Foods flyer - March 17 - March 23, 2023 - NO LONGER VALID - page 8 *

FRESH PRODUCE SNOBOY Fich Kit WEATHER PERMITTING CANADIAN grown CANADIAN grown Fish Kit 59 Fresh Strawberries Mexican or California Grown #1 Grade, 1 lb. 4.98 Each Green Onions Mexican Grown Per Bunch 98¢ CHORROS agfoods.com I Check us out online Each 9 Hot House Large Green Peppers Canadian Grown kg. 6.57 Russet Potatoes Washington Grown #1 Grade 10 lb. Bag 298 Hot House Concerto Tomatoes Canadian Grown 340 g Each 598 Fresh Express Caesar Salad Kit Each 398 Select Varieties Product of U.S.A 9.9-10.75 oz. 548 ORGANICS Organic Avocados Mexican Grown 3 Pack. Earthbound Farms Organic Salad Product of U.S.A Select Varieties, 5 oz. Each Each 398 3.98 Roma Tomatoes Mexican Grown kg. 3.26 148 lb. Strawberry Oatmeal Bars INGREDIENTS 2 cups 1 cup 34 cup cup ½ tsp. ½ tsp. 6 tbsp. 2 cups Fresh Strawberries old-fashioned rolled oats all-purpose flour brown sugar ground ginger salt unsalted butter, melted small-diced strawberries cornstarch 1 tsp. 1 tsp. 1 tbsp. DIRECTIONS www ▬▬ lemon juice granulated sugar Preheat your oven to 375°F. Line a 8x8" baking pan with parchment paper. In a bowl, mix the oats, flour, brown sugar, ginger and salt. Pour in the melted butter and stir until it forms clumps. Set aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the baking pan. Scatter half of the strawberries over the crust. Sprinkle the cornstarch, lemon juice and ½ tsp. of the granulated sugar. Scatter on the remaining berries, then the remaining ½ tsp. sugar. Sprinkle the reserved crumbs evenly over the top. Bake the bars for 40 minutes, until the fruit is bubbly and the crumb looks golden. Leave the pan on a wire rack to cool completely. www.wellplated.com 3 tbsp. 2 tbsp. 2 cups CANADIAN Grown ½ ¼ cup D McIntosh Apples Canadian Grown Canada Extra Fancy kg 4.37 —— Cantaloupe Melon Central American Grown kg 3.26 Chicken and Avocado Salab Arepas PRARADEMARCOPEN 512/23/8P/TQ/TA/VH Navel Oranges California Grown 4 lb. Bag Each 198 For the Venezuelan Arepas 2 cups precooked cornmeal 2 tbsp. canola oil salt 148 Red Grapefruit California Grown 3 lb. Bag INGREDIENTS For the Chicken and Avocado Salad Organic Avocados mayonnaise lemon juice rotisserie chicken, shredded scallions, finely chopped jalapeño, finely chopped cilantro, finely chopped 5.98 PEMER Bartlett Pears Chilean Grown kg. 5.47 Pg. 8 598 DIRECTIONS In a bowl, mash avocado with lemon juice, mayonnaise and ½ tsp. salt. Add chicken and gently toss to coat, then add the rest of ingredients. Set aside. For the arepas, in a bowl, combine cornmeal and 2 tsp. salt. Add 2½ cups warm water and whisk to remove lumps. Divide dough into 8 balls and flatten each into a 3" disk about half inch thick. Heat 1 tbsp. oil in a large nonstick skillet on medium. In 2 batches, cook 4 arepas, covered, until golden brown on one side. Uncover, flip and cook until other side is golden brown. Repeat with remaining oil and arepas. Split and stuff with chicken and avocado salad. www.goodhousekeeping.com 248 www A Program of Associated Gresen