FRESH PRODUCE
SNOBOY
Kit
WEATHER
PERMITTING
CANADIAN
grown
CANADIAN
grown
Fruch
Kit
Fresh
Strawberries
Mexican or California Grown
#1 Grade. 1 lb.
4.98
Each
Green
Onions
Mexican Grown
Per Bunch
Each
98€
Hot House
Large Green
Peppers
Canadian Grown
kg. 6.57
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298
Russet
Potatoes
Washington Grown
#1 Grade
10 lb. Bag
Each
5⁹98
Hot House
Concerto
Tomatoes
Canadian Grown
340 g
398
Each
CENO APRESENTA
Fresh Express
Caesar Salad Kit
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
Varieties, 5 oz.
Select
Roma
Tomatoes
Mexican Grown
kg. 3.26
148
Strawberry
Oatmeal Bars
INGREDIENTS
2 cups
1 cup
3/4 cup
34 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
facil
1 tsp.
1 tsp.
lemon juice
1 tbsp. granulated sugar
DIRECTIONS
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.
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▬
LORBEER
CANADIAN
grown
McIntosh
Apples
Canadian Grown
Canada Extra Fancy
kg. 4.37
COMPOSICIONE
tbsp. mayonnaise
2 tbsp.
2 cups
2
½
1/4 cup
Cantaloupe
Melon
Central American
Grown
kg. 3.26
Navel
Oranges
California Grown
4 lb. Bag
512/23/8P/TQ/TA/VH
198
Each
PASTANG
Each
Chicken and AVOCADO
Salab Arepas
148
Red
Grapefruit
California Grown
3 lb. Bag
For the Venezuelan Arepas
2 cups precooked cornmeal
2 tbsp. canola oil
salt
598
Bartlett
Pears
Chilean Grown
kg. 5.47
INGREDIENTS
For the Chicken and Avocado Salad
Organic Avocados
5.9⁹8
Pg. 8
248
COMBONEA
lemon juice
rotisserie chicken, shredded
scallions, finely chopped
jalapeño, finely chopped
cilantro, finely chopped
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.
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