Sobeys

Pull up to your next patio potluck with this Asian Ramen Salad for a summer side that is sure to impress!

Topped with toasted ramen noodle bits for crave-worthy crunch, this will be your new go-to for easy summer eating – find the directions in the comments.

Ingredients:
Salad:
2 packages (120 g each) instant ramen noodles, coarsely broken (see note)
½ cup (85 g) almonds, coarsely chopped
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) toasted sesame oil
1 284-mL can mandarin orange segments in light syrup
1 397 g package coleslaw mix
¼ lb (115 g) sugar snap peas, trimmed and each cut into 3 pieces
1 mango, ripe but firm, peeled and cut into small cubes
½ English cucumber, thinly sliced into halfmoons
3 green onions, thinly sliced

Dressing:
¼ cup (60 mL) rice vinegar
3 tbsp (45 mL) mandarin orange syrup
3 tbsp (45 mL) toasted sesame oil
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) honey
1 tbsp roasted sesame seeds, plus more for serving
1 lime, juiced

Fire up the grill and throw down some Butterflied Caesar Drumsticks for a Father’s Day feast fit for the World’s Best Dad! 🍗🔥👑

Find the full recipe for this fun take on Chicken Caesar Salad below.

Ingredients:
2.2 lb (1 kg) chicken drumsticks with skin
1 ¼ cups (310 mL) homemade or store-bought Caesar dressing
3 tbsp parsley leaves, finely chopped

Directions:
On a cutting board, working with 1 drumstick at a time, hold it by the end of the bone. Using a knife, make an incision lengthwise through the meat going all the way through to the bone. Cut along both sides of the bone to detach the meat further, until you are able to open it up like a book. Place in a large bowl and repeat with the remaining drumsticks.

Add 1 cup (250 mL) of the Caesar dressing to the bowl of chicken. Toss well to coat the chicken with the dressing. Cover and let marinate in the refrigerator for 30 min. or up to 8 hrs.

Preheat half the grill to high heat and the other half to low heat. Clean and oil the grate.

Place drumsticks on the cooler side of the grill. Close lid and cook for 20 min., or until chicken reaches 74ºC (165ºF), turning the drumsticks often until cooked through.

Transfer drumsticks to a serving dish. Drizzle with the remaining Caesar dressing or place the dressing in a bowl for dipping. Sprinkle with the parsley. Serve immediately.

It's Berry Fest and we're in our strawberry era! 😍🍓

Enjoy the fresh air with extra fresh and delicious summer shareables to fill your basket! ☀️🧺🥖

Pick up our Hot Honey Dagwood sandwich made fresh in-store and stacked high with flavour!

Treat your blanket besties to something sweet from our bake shop — there’s so many treats to choose from!

Or build your basket your way with your summer faves for less with sunny savings on fresh breads, deli meats, snacks, drinks, and more!

Tag your friends and save this for summer snacking inspo!

Make your summer fizzy, fresh, and fruity with these Strawberry Sparkling Water Popsicles! 🍓✨

Strawberry season is here and what better way to beat the heat than with this refreshing frozen treat! Find the full recipe below.

Ingredients:
1 cup thinly sliced strawberries
½ cup pomegranates seeds
raspberries or blackberries, halved
1 can Compliments Guava or Cherry Sparkling Water
1 cup lemonade

Directions:
Fill popsicle trays with fruit. Half fill with sparkling water. Top with lemonade. Freeze until firm, 3 - 4 hours.

Pro Tip: Don’t have lemonade? Stir sparkling water with agave syrup in a measuring cup and fill the prepared popsicle tray.

Bring the flavours of the Philippines to your next backyard BBQ with this patio-approved Adobo Pork Belly Skewers! ☀️🥓🇵🇭

Melt-in-your-mouth pork belly pieces glazed in a mouthwatering marinade; these juicy skewers will be flying off the grill so be sure to make extra!

Find the full recipe below!

Ingredients:
2 lb (900 g) fresh pork belly, rind removed
1 cup (250 mL) low-sodium soy sauce
¾ cup (180 mL) white vinegar
⅓ cup (70 g) sugar
6 garlic cloves, chopped
3 bay leaves
½ tsp black peppercorns, crushed
1 bunch asparagus, trimmed
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 zucchini, cut into long slices ¼-in. (5 mm) thick
½ lb (225 g) white mushrooms
2 tbsp (30 mL) toasted sesame oil
3 green onions, chopped

Directions:
On a work surface, cut the pork belly into 1-in. (2.5 cm) cubes. Thread the pork onto wooden skewers.

In a large airtight container or freezer bag, combine the soy sauce, vinegar, sugar, half the garlic, the bay leaves, and black pepper. Add the pork skewers. Let marinate in the refrigerator for 1 to 8 hrs.

Preheat the grill, setting the burners to medium.

In a large bowl, combine the vegetables with the sesame oil and remaining garlic. Season with salt and pepper. Set aside.

Turn off one side of the grill.

Remove the pork skewers from the marinade. Transfer the marinade to a small pot and bring to a boil. Cook for 10 min., or until thick and syrupy. Remove and compost the bay leaves.

Grill the pork skewers on the cooler side of the barbecue for 20 to 25 min., until cooked through, turning occasionally and brushing with the thickened marinade.

Grill the vegetables on the warmer side of the barbecue until tender, turning occasionally. Transfer to a serving platter.

Remove pork skewers from grill and place on a platter. Sprinkle with green onion. Serve with the grilled vegetables.

Grab your spoons and get ready to scoop up some sunshine with this silky-smooth Mango Payasam! 🥭🥄

Take a can of condensed milk beyond baking with a sweet, yet refreshing summer dessert balanced with fragrant spices and juicy mangoes!

Find the full recipe in the comments!

Stay extra cool this summer with these extra stacked Thai-style Ice Cream Sandwiches! 🍨🥖

Inspired by popular street cart treats, this dessert is like a flavour fever dream with vibrant papaya, rich vanilla, creamy coconut, and crunchy peanuts!

Consume with caution - it may ruin all other ice cream for you!

Ingredients
Sauce:
⅓ cup (75 mL) sweetened condensed milk
1 lime, zest finely grated
½ tsp (2.5 mL) lime juice

Sandwiches:
4 brioche hotdog buns
¼ cup (60 mL) lychee flavour coconut jelly
½ cup (80 g) ripe papaya, diced (see note)
1 cup (250 mL) vanilla or coconut ice cream
3 tbsp unsweetened grated coconut, roasted
3 tbsp roasted salted peanuts, coarsely chopped

Directions:
Make sauce: In a bowl, whisk together sweetened condensed milk, lime zest and juice. Set aside.

Gently open the hotdog buns to make room for the filling. Cover the inside of the buns with the coconut jelly and papaya.

Using a 1-tbsp (15 ml) ice cream scoop, fill each bun with 4 scoops of ice cream. Sprinkle coconut and peanuts over top. Drizzle with the sauce. Serve immediately.