It's HOT this week! Hatch Chile Peppers are back!, ♨️Rib Fest, ☀️7 Steaks of Summer, 🍷Summertime Fine Wine Sale, and the 🌹August Rose Sale.

Weekly Ad

August 14-20, 2019

Save up to $85.54 with coupons!

View Weekly Ad

Tomahawk Steak $10.99/lb.

Fresh Tip: Try melting Blue Jay Juniper Berry Infused Quintuple Crème blue cheese on your steak for a decadent meal. The rich texture and buttery notes are the perfect complement to a steak. This combination pairs well with a Red Zinfandel or hearty stout.

Grill Tip: Turn beef gently with tongs. Never pierce with a fork because that lets out all of the tasty juices.

Tomahawk Steak ($10.99lb.): Big cuts call for additional time on the grill. To make sure you cook your steak to your ideal degree of doneness, check temperature with an instant-read thermometer. Be sure to do so by inserting the thermometer through the side of the cut, without touching any fat or bone.

Download 7 Steaks of Summer Recipes

From Country Style to Ribs On A Stick

We have a fantastic selection for you to enjoy!

View All Weekly Ad Offers

They're Back AND They're Available Roasted or Fresh!

These Chile Peppers are a unique peppers that are grown in the Hatch Valley of New Mexico. The flavor profile is like no other chile, due to the high altitudes, along with the hot days and cool evenings in New Mexico.

Hatch Chiles have thicker skin, so the skin will peel off easily when roasted and range in heat/spiciness from mild to hot.

Roasting Hatch Peppers At Home

Hatch Chilies can be grilled or broiled for about 5-6 minutes per side at 450ºF. You want to leave the chiles on until nearly all the skin is blistered and browned. It does not matter if they look burned; in fact, the charred parts add a lot of flavor. A batch of chiles should take about 13 minutes to be done.

As the chiles are, done place them in a heat safe bowl and cover with plastic. Let stand 10-15 minutes. The steam will help loosen the skin from the chiles. To peel rinse under cold water rubbing to remove the skin, Pull the stem out and rinse the inside to remove the seeds. Cool and prepare according to your recipe. Chilies can be stored in the freezer for up to one year and thawed in the refrigerator before use.