Safeway

12/31/2020

New Years Eve IG.mp4

Goodbye 2020…

12/26/2020

Happy Kwanzaa! ❤️💚🖤

12/25/2020

Merry Christmas! 🎄

12/15/2020

Cupcake_Day_IG_V2.mp4

Happy Cupcake Day! 😍

12/10/2020

Happy_Hanukkah_IG.mp4

Happy Hanukkah 🕎

12/08/2020

Parchment paper surrounded by chocolate chips on a wooden table, glass of milk in the background. Three chocolate brownies appear, one at a time, stacked on top of each other. Brownies disappear in reverse order. Happy Brownie Day.

Happy National Brownie Day!

12/01/2020

We’re LIVE with registered dietitian, Molly Tevis, to learn about merry mangos for the holidays.

11/26/2020

Happy_Thanksgiving_IG_V2.mp4

Happy Thanksgiving! #Thankful

11/24/2020

Debi Lilly's Grocery to Gorgeous Thanksgiving Table Tips & Tricks

11/15/2020

Happy #AmericaRecyclesDay! Recycling materials like paper or plastic gives them a second life when they are turned into new products. Join us in celebrating by recycling at home and buying products made with recycled content.

11/11/2020

Today is Veteran’s Day, so we are thanking everyone who has served our country bravely.

11/10/2020

Join us live with Eva from SuperSafeway who is sharing her holiday recipes including Roasted Butternut Squash Salad and Cranberry Apple Sage stuffing. YUM!

11/03/2020

Safeway's cover photo

10/31/2020

BOO! Happy Halloween! 🎃👻🦇 Shop last minute Halloween essentials: http://ms.spr.ly/6186T7yRu

10/20/2020

Safeway's cover photo

10/12/2020

Hey we’re live at Long Branch Farms in Half Moon Bay, CA for the 47th Annual Safeway World Championship Pumpkin Weigh-Off!

09/29/2020

Celebrate National Coffee Day with O Organics® at Safeway! Shop coffee: https://bit.ly/3ibuhYJ

09/25/2020

We’re live with Registered Dietitian Amrita Jayajopal sharing 3 amazing recipes made with Forager Project® Organic Dairy-free Cashewmilk Yogurt.

See recipes here:

Breakfast Berry Parfait (2 Servings)
Ingredients
• 1-5.3oz container Forager Project ® Strawberry Cashewmilk Yogurt and 1-5.3oz container Forager Project® Vanilla Cashewmilk Yogurt
• 1 cup sliced fresh strawberries
• ½ cup strawberry jam
• ½ cup granola
In a mason jar or small glass, alternatively layer Forager Project ® Strawberry Cashewmilk Yogurt, sliced strawberries, jam, and Forager Project® Vanilla Cashewmilk Yogurt. Finish with a final dollop of vanilla yogurt, a few strawberry slices and a sprinkle of granola.

Mom Basil Mint Yogurt Pea Pasta Salad (3-4 Servings)
Ingredients
• 1 ¼ cups Unsweetened Plain Cashewmilk Yogurt
• 5 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, crushed
• 1 ⅔ cups frozen peas, thawed, divided
• ½ pound spiral pasta or one of your choice!
• ¼ cup pine nuts
• crushed red pepper flakes
• ¾ cup fresh basil leaves, torn
• ½ cup cherry tomatoes
• ½ teaspoon salt
• freshly ground black pepper
Put the Cashewmilk Yogurt, 3 tablespoons oil, garlic, and 2/3 cup peas in the food processor and process until smooth. Transfer the sauce to a large mixing bowl. Boil a pot of salted water and cook the pasta until al dente (per the package instructions). As it cooks, heat remaining 2 tablespoons oil in a small skillet over medium heat. Add the pine nuts and a few dashes red pepper flakes, depending on how spicy you’d like the dish to be. Cook just a few minutes until the nuts are golden. Heat the remaining peas in boiling water, then drain. Drain the cooked pasta and add to the yogurt sauce. (If you tend to like less sauce with your pasta, you may want to add the yogurt sauce to the pasta instead to control the amount of sauce). Add the cooked peas, basil, tomatoes, salt, and pepper, and toss to combine. Spoon pasta into serving bowls, and top each with the pine nuts and a drizzle of the spicy oil left in the pan.

Veggie Burger with Zingy Special Sauce (4 Servings)
Ingredients
• ½ cup Forager Project® Unsweetened Plain Cashewmilk Yogurt
• 1 tablespoon ketchup
• 1 teaspoon sriracha
• ½ teaspoon Dijon mustard
• 1 tablespoon finely chopped cornichon pickles
• 1 tablespoon finely chopped red bell pepper
• 1 tablespoon finely chopped scallions
• 1 red onion
• ½ cup vinegar
• 1 tablespoon sugar
• 1 ½ teaspoons kosher salt
• 4 veggie patties
• 4 brioche buns
• 1 heirloom tomato
• ½ cup thinly sliced lettuce
Prep
To make the special sauce, mix ½ cup Forager Project® Unsweetened Plain Cashewmilk Yogurt with 1 tablespoon of ketchup, 1 teaspoon of sriracha, ½ teaspoon of Dijon mustard, 1 tablespoon of finely chopped cornichon pickles, 1 tablespoon of finely chopped red bell pepper, and 1 tablespoon of finely chopped scallion in a small bowl until combined. Season to taste. To make pickled onions, thinly slice 1 red onion. In a small bowl, whisk vinegar, sugar, and 1 ½ teaspoons of kosher salt. Add sliced onions and let sit for 1 hour until onions turn a vibrant shade of pink. Grill the veggie patties, toast brioche buns, slice heirloom tomatoes and chop lettuce. Assemble burgers with the toppings of your choice and slather with special sauce.

09/18/2020

Registered Dietitian Molly Tevis is LIVE in her kitchen making a delicious and healthy Creamsicle Smoothie with Mandarins from Chile! 🍊

Recipe 🥣
Mandarin Orange Creamsicle Smoothie
2 Servings
Total Time: 5 minutes

Ingredients:
4 mandarins
1 scoop vanilla or unflavored protein powder
1 single serve low sugar vanilla yogurt
3/4 cup milk of choice
1/8 tsp almond or vanilla extract
Optional: Ice

Steps:
Blend all ingredients together until smooth. Garnish with zest or slice of a mandarin.

09/10/2020

We’re LIVE with registered dietitian, Molly Tevis, learning how to Stay Strong with Family Meals and O Organics!

08/26/2020

Safeway's cover photo

08/26/2020

Join us for the Grand re-Opening of Safeway in Laramie, WY. Use promo code SAVE20 to get $20 off your first DriveUp & Go order. Plus, find out which organization will receive a $10K donation.

08/26/2020

Today is Women's Equality Day. Take a moment to celebrate the women in your life!

08/25/2020

ABC News Live

ABC News Live

Albertsons CEO Vivek Sankaran talks about how they kept supermarkets safe and stocked during pandemic and how the grocery giant has pledged millions of dollars toward hunger relief #GMA3 #WYNTK

08/13/2020

We’re LIVE with registered dietitian, Molly Tevis, to dive into summer fun with watermelons!

08/06/2020

We’re LIVE with registered dietitian Molly Tevis learning how to “Beef Up Your Sushi” with Beefshi this summer!

07/04/2020

Happy 4th of July! ❤️

06/27/2020

Happy Pineapple Day! 🍍

06/26/2020

Get grilling! Join dietitian Molly Tevis LIVE as she shares a simple summer staple, a Grilled Veggie Buddha Bowl! 🥗

Recipe:
Ingredients:
- 6 rounds of sliced eggplant
- 4 whole petite rainbow carrots, tops removed
- 1 peach, halved
- ½ sweet onion, sliced
- 1 portabella mushroom, sliced in strips
- 1 Baby bok choy or 2 leaves lacinato kale
- 4 rounds of sliced polenta
- Juice from 1 orange
-1/2 tsp smoked paprika
-1/2tsp minced garlic
-1/4 tsp black pepper
-1/4 tsp salt
- Open Nature Balsamic Vinaigrette

Steps:
1. Preheat grill
2. Mix olive oil with minced garlic, pepper, smoked paprika, fresh orange juice and salt
3. Brush olive oil mixture on all sides of vegetables, polenta and peach
4. Place vegetables, polenta and fruit on preheated grill. Cook 2-3 minutes each side until light char marks and cooked al dente.
5. Remove from heat, arrange in bowl. Drizzle with vinaigrette. Serve immediately.

06/25/2020

RECIPE ADDED BELOW: Grilled Balsamic Chops with an Easy Mediterranean Salsa

Tune in for an easy dinner made on the grill😋 Join Annessa RD as she makes Grilled Balsamic Pork Chops topped with an easy and delicious Mediterranean Salsa. 😋 Its soooo good!

Recipe here:
Grilled Balsamic Pork Chops with Mediterranean Salsa

6 boneless pork chops
1/3 cup O Organics® olive oil
1/4 cup Balsamic vinegar
2 tablespoons O Organics® honey
1/2 teaspoon dried oregano
1 teaspoon kosher salt

1 can fire roasted petite diced tomatoes, drained
1 can garbanzo beans or cannelinni beans, drained and rinsed
1 cup fresh O Organics® spinach leaves, torn
1/3 cup O Organics® crumbed feta cheese
3 tablespoons diced red onion
sprinkle salt
a drizzle Balsamic glaze

1. Place all ingredients in a gallon-sized zip-top bag. Rub marinade all around the protein, and refrigerate for at least 30 minutes, or until ready to grill. (Marinate protein up to 24 hours).
2. Prepare grill by oiling the grates and and heating to medium high. Place pork chops and grill and flip only once, about 5-7 minutes each side (depending on thickness), until done.
3. Add salsa ingredients to a serving bowl and toss. Drizzle with balsamic glaze and toss again. Serve over Balsamic Pork Chops.

06/24/2020

Celebrate Ice Cream Month at Your Southwest Safeway

06/21/2020

Happy Father's Day! 🎣❤️

06/19/2020

Join us LIVE with Registered Dietitian Molly Tevis she makes two of her favorite refreshing summer treats!

Summer Yogurt Pops
½ cup blueberries (any fruit of choice)
½ cup frozen banana (sliced)
~3 cups coconut Greek yogurt (any flavor of choice)

1. Add fruit and yogurt to food processor.
2. Blend until well combined and desired consistency.
3. Pour into individual plastic cups or popsicle molds. Add popsicle sticks to middle of mixture in cups.
4. Freeze until solid.

Summer Fruit Slushies

½ cup strawberries (any fruit of choice)
½ cup watermelon (any fruit of choice)
1 cup sparkling water (flavor of choice)
½ cup ice

1.Cut fresh fruit into bite size pieces and add to blender.
2. Pour sparkling water into blender and add ice.
3. Blend until well combined and desired consistency. Serve immediately.

06/19/2020

Today, we celebrate Juneteenth.

06/18/2020

Registered Dietitian Amrita Jayagopal is LIVE sharing two amazing recipes made with CA Avocados!

See recipes here:

California Avocado Superfood Flatbread
Several superfoods come together in this easy-to-fix vegetarian flatbread! This flatbread features a dark leafy green, tomatoes and creamy avocado.
Makes 2 flatbreads
Ingredients
4 cups fresh spinach or shredded kale, firmly packed
2 teaspoons extra virgin olive oil
2, multigrain, gluten free or lower carb flatbreads (about 50 grams each)
4 tablespoons sauce of choice such as Harissa (Moroccan red pepper sauce), basil pesto, sundried tomato pesto or vinaigrette dressing
1 cup shredded cheese of choice (white sharp cheddar, pepper Jack, goat cheese, etc.)
1/2 teaspoon no-salt seasoning blend such as Lemon Pepper or Garlic & Herb
1/4 cup chopped green onions (white and part green)
about 10 cherry or grape tomatoes, cut in half
2/3 large California avocado, remove peel and cut into 1/4-inch thick slices

Directions
Add the spinach or kale to a nonstick skillet over medium heat. Drizzle olive oil over the top and stir frequently until spinach is wilted and partially cooked (about 2 minutes).
Start heating a nonstick skillet over medium heat. Add one of the flatbreads to warm the bottom (about 1 minute). Flip the flatbread over then quickly spread 2 tablespoons of the sauce on the flatbread, then sprinkle 1/2 cup of cheese evenly over the top. While the cheese is melting, sprinkle half of the no-salt seasoning, spinach, green onions, tomato and avocado slices on top of the flatbread.
When the underside is toasty and the cheese is nicely melted, remove to a plate and repeat step #2 with the remaining flatbread, sauce and toppings.

Bun-less Avocado Caprese Burger
These colorful and refreshing bun-less avocado Caprese burgers can be enjoyed as an appetizer, side dish or entrée!
Makes 6 bun-less caprese burgers
Ingredients
6 butter lettuce leaves (or similar), rinsed and patted dry
1 to 2 tomatoes, cut into 1/3-inch thick slices
.5 pound (8 ounces) fresh mozzarella, cut into 1/3-inch thick slices
3 tablespoons prepared basil pesto (there are several options in more supermarkets)
1 large California avocado, cut widthwise into 1/3-inch thick slices and then remove the peel
3 teaspoons Balsamic Vinegar Glaze (available in bottles), balsamic vinegar can also be used

Directions
Place butter lettuce leaves on serving platter. Lay tomato slices in the middle of each then top the tomato slices with mozzarella slices.