Lent is drawing to a close but there is still time to get some great deals on sustainable seafood.
We, have Yellowfin Tuna on sale @ $8.99/lb. reg 10.99/lb., running through April 22.
Every Friday until Easter it's Fish Fridays. We have Wild Alaskan Sockeye Salmon on sale @ $16.99/lb. reg $ 17.99/lb. For something a little more versatile in the kitchen, try some Arctic Cod on sale for $12.99/lb reg. $14.99/lb. While you're there, check out some of our other sustainable seafood, like Trollerpoint Coho Salmon Steaks and fillets, or Halibut. New to the fish case is whole Rainbow Trout @$9.99/lbs. This trout is farmed in Idaho and is sustainable. Over in the Wheatsville blog I have left a couple of whole trout recipes for the grill.
Those big spring time holidays are just around the corner and Wheatsville has plenty of options for your big meal center piece.
We have Niman Ranch Brisket @ $5.99/lb. We also have a Market Trimmed Brisket @ $8.99/lb if you are shopping for something a little smaller than a whole Brisket.
We also have plenty of Lamb options for you. We carry a variety of steaks but can also tie you up a roast if you're looking to feed a number of people. For a Shoulder or Leg Roast, a days notice would be really helpful. New to the store are bone-in Lamb Loin chops. A little t-bone of lamb that is great on the grill or in the oven. In the blog is a marinade that I use at home when I grill or roast lamb.
Coming very soon are a couple different sizes of Niman Ranch Boneless Hams. We will have Half cut and Quarter Cut Hams as well as the Petite Hams that we always carry. Over in the Wheatsville Blog I've left a recipe for Dr.Pepper Ham. It's a Texas twist on glazing that adds some sweet with a tangy bite to that classic Ham.
3/4 cup packed light brown sugar
1/2 cup Dr Pepper
2 tablespoons orange juice
2 teaspoons Dijon mustard
1. Remove the ham from the packaging. Set the ham, cut-side down, in a 13 by 9-inch baking dish and wrap tightly with foil.) Let sit at room temperature for 1 1/2 hours.
2. Adjust an oven rack to the lowest position and heat the oven to 250°F (120°C).
3. Bake the ham until the center registers 100°F on an instant-read thermometer, 1 1/2 to 2 1/2 hours about 17 minutes per pound , depending on the weight of the ham.
4. While the ham bakes, bring the sugar, Dr Pepper, orange juice, and mustard to a simmer in a medium saucepan and cook until syrupy and reduced to 3/4 cup, about 8 minutes.
5. Remove the ham from the oven and roll back the sides of the bag to expose the ham. Brush the ham liberally with the Dr Pepper glaze and return to the oven until the glaze becomes sticky, about 10 minutes. Brush the entire ham again with the Dr Pepper glaze, tent loosely with foil, and rest for 30 to 40 minutes before serving.(end Blog)
On Coop Owner Deals we have Applegate Farms Slow Cooked Ham @$3.59 reg.$5.99.