Happy Guacamole Day! 🥑🎉
Visit your neighborhood Safeway located at 9881 Georgetown Pike, Great Falls, VA, for a convenient and friendly grocery experience! From our bakery and deli, to fresh produce and helpful pharmacy staff, we’ve got you covered!
Our bakery features customizable cakes, cupcakes and more while the deli offers a variety of party trays, made to order. At the butcher-block you’ll find an assortment of meat and seafood, even offering sushi in select locations, while the produce department is full of fresh fruits and veggies galore! Shop the floral department for exclusive debi lily design™ products and services and stop by the pharmacy for specialty care, including immunizations, prescription refills and so much more! Safeway is dedicated to being your one-stop-shop and provides an in-store bank, Coin Star system, and Western Union service in select locations! Further enhance your shopping experience by grabbing a hot cup of coffee at your in-store Starbucks or Seattle’s Best Drip Coffee and enjoy renting a movie from Redbox. Check out our Weekly Ad for store savings, earn Gas Rewards with purchases and download our Safeway app for just for U® personalized offers. For more information, stop by or call (703) 759-3802. Our service will make Safeway your favorite local supermarket!
Happy Guacamole Day! 🥑🎉
Never forget. #PatriotDay ❤️️💙🇺🇸
We’re LIVE with registered dietitian, Molly Tevis, learning how to Stay Strong with Family Meals and O Organics!
Happy Labor Day!
Yay, it’s Bacon Day 🥓 Let’s celebrate!
Fun Recipes for Chilean Citrus
Happy Red Wine Day! 🍷
Safeway's cover photo
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.
Today is Women's Equality Day. Take a moment to celebrate the women in your life!
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
We’re LIVE with registered dietitian, Molly Tevis, to dive into summer fun with watermelons!
We’re LIVE with registered dietitian Molly Tevis learning how to “Beef Up Your Sushi” with Beefshi this summer!
Happy Chocolate Chip Cookie Day!😋🍪
Happy 4th of July! ❤️
Happy Pineapple Day! 🍍
Get grilling! Join dietitian Molly Tevis LIVE as she shares a simple summer staple, a Grilled Veggie Buddha Bowl! 🥗
- 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
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.
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!
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
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.
Celebrate Ice Cream Month at Your Southwest Safeway
Happy Father's Day! 🎣❤️
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.
Today, we celebrate Juneteenth.
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
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
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
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
Place butter lettuce leaves on serving platter. Lay tomato slices in the middle of each then top the tomato slices with mozzarella slices.
Tune in to see Chef Jeff make a Chilled Peanut Noodle Salad with our O Organics Peanut Butter and our exclusive Open Nature Chicken.
In order to make an impact, we must invest in changing the status quo. Learn more: https://bit.ly/2MSxkrx
The events of recent days are a harsh reminder that we as a country and as a company have to do more. Read more from our President & CEO Vivek Sankaran. https://bit.ly/30jjYg9
June Dairy Month
Happy Burger Day! 🍔🎉
Registered Dietitian Molly Tevis is LIVE with globally inspired guacamole recipes perfect for grilling season! 🥑
Wasabi Edamame Guacamole
1 1/2 large avocados (or 2 small), rinsed, peeled, pit removed and diced
3/4 cup shelled edamame, cooked in microwave until tender (about 3 minutes)
2 teaspoons Signature Select Seasoned Rice Vinegar
1 1/2 teaspoon Signature Select Less Sodium Soy Sauce
1 teaspoon powdered sushi wasabi (or 1 1/2 to 2 teaspoons wasabi paste)
1/2 teaspoon Japanese Seven Spice (McCormick)
two pinches smoked salt
1/4 cup finely sliced green onion (white and part of green)
Add avocado, edamame, vinegar, soy sauce, wasabi, Seven Spice, and smoke salt to a food processor and pulse briefly to blend. Scrape the sides of the food processor bowl and pulse briefly to blend.
Stir in the green onion and enjoy!
Tropical Island Guacamole
1 jumbo avocado (or 2 medium), rinsed
2 tablespoons finely chopped jalapeno pepper (other pepper can be used)
2 tablespoons finely chopped red onion (other onion can be used)
2 teaspoons lime zest + 1 teaspoon lime juice
2/3 cup finely diced mango
3-4 tablespoons fresh cilantro, chopped (about 1 1/2 tablespoons dried cilantro)
OPTIONAL: 2 tablespoons toasted unsweetened coconut (toast in a nonstick pan over low heat, stirring often until coconut is golden and aromatic)
Halve the avocados and remove the pits. Cut the halves into quarters and peel away the skins. Dice the avocados and place in a medium bowl. Mash with a fork and stir in the jalapeno, onion, and lime zest and lime juice.
Gently stir in the mango and cilantro and spoon into the serving bowl. Sprinkle toasted coconut on top if desired.
Happy Memorial Day!
RECIPE ADDED BELOW
Grilled Pineapple Sundaes with a Homemade Nondairy Caramel Sauce and Toasted Coconut...the whole dessert is made on the grill! Join registered dietitian Annessa to make this delicious treat for the Memorial Day Weekend 🇺🇸🎉😋
Grilled Pineapple Sundaes with a Homemade Nondairy Caramel Sauce and Toasted Coconut:
4 1-inch thick pineapple slices
1 tablespoon melted coconut oil
2 tablespoons brown sugar
Open Nature® cashewmilk ice cream
1/2 cup O Organics® unsweetened coconut flakes
1/2 cup Open Nature® slivered almonds
Nondairy Caramel Sauce
1 can full-fat coconut milk
1/3 cup O Organics® maple syrup
1/3 cup O Organics® honey
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1. Preheat the grill to medium. To make the caramel sauce, add coconut milk, maple syrup, and honey to a grill-safe skillet (such as a cast-iron skillet). Stir mixture occassionally, let simmer, and continue to cook until it reduces by half. When sauce coats the back of a spoon, remove it from heat and add vanilla and sea salt. Let cool. (Also, caramel can be made ahead of time on the stove and refrigerated until ready to use).
2. Brush pineapple slices with coconut oil and then sprinkle with a little brown sugar. Lay slices flat on the grill, then brush the other side with coconut oil and sprinkle with brown sugar. Grill each side until pineapple has good grill marks and is hot and syrupy. Remove from grill.
3. Place coconut flakes and almonds on a small baking sheet and toast mixture over the grill on medium-low heat.
4. You're ready to make the Sundaes! Top each grilled pineapple ring with a scoop of ice cream, a drizzle of caramel, and a sprinkle of coconut and almonds. Enjoy.
Registered Dietitian Molly Tevis is LIVE in her kitchen making a delicious and healthy Cherry Chicken Salad! 😋
Cherry Chicken Salad
3/4 cup pecans or walnuts, chopped
2 cups leftover rotisserie chicken, chopped or shredded
2 celery ribs
1/2- 1 cup cherries, halved or sliced (or any berries will work)
1 cup plain Greek yogurt
1 tbsp Dijon mustard
1/2 cup red onion, diced
1-2 tsp fresh dill
Salt & pepper to taste
Steps: Mix all ingredients together in large bowl. Serve with crackers, in lettuce cups or whole grain bread
Registered Dietitian Molly Tevis is LIVE in her kitchen repurposing leftovers to make a quick and healthy Quiche! 🥦🥚
Leftover Lifesaver Quiche
1 frozen pie shell (optional)
½ - 1 cup milk
½ -1 cup shredded cheese plus ½ cup for topping
½-1 cup Leftover veggies chopped: asparagus, broccoli, tomatoes, mushrooms, spinach, onions
½ -1 cup Leftover meat chopped: shredded chicken, ground turkey, chopped ham
1 tbs ground mustard
¼ tsp salt
¼ tsp pepper
1 tsp garlic powder
1. Preheat oven according to pie shell instructions. If not using pie shell, preheat oven to 350 and grease pie pan.
2. In large bowl, beat eggs and milk together. Stir in ground mustard, garlic, salt and pepper
3. Mix in leftover vegetables and cheese.
4. Sprinkle remaining cheese on top
5. Bake 30-45 minutes or until set. Let cool and serve with salsa and leftover roasted potatoes.
Tune in to learn how to make this Spicy Chicken Sandwich with Nashville Style Dressing with Executive Chef Jeff Anderson! Made with our exclusive Signature Cafe® fried chicken and Signature SELECT™ bread, this delicious sandwich features an on-trend flavor profile. Shop our quality, affordable and exclusive Signature brands at your local store!
Dietitian Molly Tevis is LIVE from her kitchen creating a fresh Berry Cherry Bowl & a side of colorful Berry Summer Toast!
🍓Berry Cherry Bowl
1 cup cherries
1-2 cups frozen berries (can be any kind)
1 frozen banana sliced (or 1 cup pre frozen banana)
2 tbs flax meal
3/4 -1 cup coconut milk
2-3 tbs almond butter
3/4 cup vanilla or plain Greek yogurt
Optional: 1 handful of dark leafy greens (kale, spinach, power greens blend)
Optional toppings: shaved coconut, fresh fruit slices, chopped almonds or walnuts, granola
Steps: Blend all ingredients together in food processor or blend until smooth. Add desired toppings and serve immediately.
🥑Very Berry Summer Toast
1-2 slices whole grain or sourdough bread, toasted
½ avocado, sliced
1-2 handful fresh berries and cherries, sliced/halved
2-3 tbs almond butter, softened/melted
1-2 tsp Shredded coconut
1-2 tsp Chia seeds
Toast bread and spread with sliced avocado then drizzle with almond butter
3. Top with fruit and, shredded coconut and sprinkle with chia seeds
9881 Georgetown Pike
Great Falls, VA
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