Visit your neighborhood Safeway located at 437 S King St, Leesburg, 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) 777-5833. Our service will make Safeway your favorite local supermarket!


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.

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:

In order to make an impact, we must invest in changing the status quo. Learn more:

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...

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.


June Dairy Month


Happy Burger Day! 🍔🎉


Registered Dietitian Molly Tevis is LIVE with globally inspired guacamole recipes perfect for grilling season! 🥑

Recipes: 🥣

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!


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! 😋

Recipe: 🥣
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)
6 eggs
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


RECIPE ADDED! Mini Strawberry Churros with a Chocolate Sauce made from a secret ingredient 🤫 Join registered dietitian Annessa and her kids as they whip up a batch in their home kitchen.

Mini Strawberry Churros with Chocolate-Avocado Sauce
A delicious little treat perfect for little hands to make for Mother's day!

10 slices whole grain, chewy bread
2/3 cup mascarpone or cream cheese
2 tablespoon O Organics® honey
8 large ripe strawberries, diced finely
1 teaspoon ground cinnamon
3 tablespoons raw sugar

Chocolate Sauce:

1 creamy ripe avocado
3 tablespoons unsweetened cocoa powder
6 tablespoon O Organics® pure maple syrup
1 teaspoon O Organics® vanilla extract
1/16 teaspoon sea salt

1. Preheat your oven to 375º. Prepare a baking sheet by lining with parchment paper.
2. Using a rolling pin, carefully roll out each slice of bread until it is flattened. Then, slice off the crusts so you have a perfect rectangle.
3. Mix together mascarpone cheese and honey in a small bowl. Spread 1 tablespoon of cheese mixture on each slice of flattened bread. Sprinkle 1 tablespoon or a little more diced strawberries in a center line down the middle of each slice (like you would a burrito). Roll up each churro tightly. Spray each generously with nonstick cooking spray.
4. Sprinkle raw sugar onto a plate and mix with 1 teaspoon cinnamon. Roll each churro into cinnamon-sugar mixture, and place seam-side-down onto the baking sheet. Repeat for the rest of the churros. Bake for about 13 minutes.
5. To make frosting, add all ingredients to a small food processor. Blend until creamy. Mixture should have a smooth, creamy texture and not be overly thick. If you want to thin it out to make a drizzle, pour in 1 tablespoon refined coconut oil and blend again.
6. Serve mini churros with chocolate sauce.

Thank you for watching 🎥 And most importantly - Happy Mother’s Day Weekend!


Happy Mother's Day! 💐


Molly Tevis is LIVE whipping up Berry & Oat Yogurt Pancakes from her kitchen!

1 cup plain Greek yogurt
1 cup milk
4 tablespoons coconut oil, melted or olive oil
2 large eggs
1 2/3 cups all-purpose flour
2/3 cup old-fashioned rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries

1. Combine flour, oats, sugar, baking powder, baking soda and salt in large bowl
2. Whisk together yogurt, milk, coconut oil and eggs. Pour dry mixture into wet ingredients and stir until moist. Fold in berries gently to combine.
3. Lightly coat a griddle or nonstick skillet with non stick spray
4. Spoon ~1/4 - 1/3 cup batter for each pancake onto hot griddle and cook until bubbles appear on top and underside is nicely browned ~2 minutes. Flip and cook pancakes on the other side.
5. Serve with fresh berries!

Happy Cinco de Mayo!

Happy Cinco de Mayo!


3 smoothies & 3 smoothie secrets 🎉 Join registered dietitian Annessa in her kitchen as she makes a PB Cup Smoothie, a Green Power Smoothie, & a Strawberry Lemon Pound Cake Smoothie...which would you choose?🤔

Recipes will be added after video 🎥

What have you been creating in your kitchen? Tag us and use the hashtag #shareyourdinner - we love to see what you’ve been making! 😋

#1 : Chocolate PB Cup Smoothie
PB Layer:
3/4 cup unsweetened Almond Milk
1 scoop vanilla protein powder
1 tablespoon Open Nature® peanut butter
1 small frozen banana
1 tablespoon ground flaxseed

Chocolate Layer:
1/2 cup unsweetened coconut milk
1 tablespoon cocoa powder
1/2 scoop chocolate protein powder
2 tablespoons ripe avocado

Blend the first layer and pour into a glass. Then blend the second layer and pour on top. Slurp and Enjoy!

#2 : Green Power Smoothie

1 cup unsweetened coconut milk
2 big handfuls fresh O Organics® spinach
1 small freckly banana, frozen
1/2 cup of fresh sweet pineapple, frozen
1 tablespoon of creamy ripe avocado
1 tablespoons ground golden flaxseed
1 scoop vanilla protein powder

Add the coconut milk and spinach to a food processor. Blend until the little leaves are completely smooth (or almost completely smooth). Add the rest of the ingredients – scoop the avocado straight in, and blend until the drink is a bright, pretty green. Enjoy!

#3 : Strawberry Lemon Pound Cake Smoothie

1 cup coconut, cashew, or almond milk
1 cup cup frozen strawberries
1 small banana, cut into chunks and frozen
1 teaspoon lemon zest
1 teaspoon O Organics® vanilla extract
1/4 teaspoon pure almond extract
1 scoop vanilla protein powder, optional
1 tablespoon chia seeds, optional

Blend all ingredients until smooth and thick. Enjoy!


Tune in to learn how to make Easy Meatballs with Spaghetti Squash with Executive Chef Jeff Anderson!

2 lb. ground beef (85/15)
Fresh minced garlic
1 lemon
1/2 cup parmesan cheese
1/5 cup bread crumbs
1/5 cup rice
2 eggs
2 pinch salt
2 pinch pepper
1 cup chopped frozen spinach/kale/chard
2 TBL olive oil
2 slices french bread

Mix ingredients together, test a small scoop in frying pan. Scoop into 2-3 ounce portions, roll to shape. Put onto foil lined baking tray. Bake in preheated 425 degree F oven for 8 - 12 minutes or until internal temp reads 165 degrees F. Remove and allow to rest for 3 - 5 minutes. Serve with roasted spaghetti swuash and tomato sauce.

spaghetti squash
olive oil

Split spaghetti squash lengthwise. Season with salt, pepper and olive oil. Roast cut side down in 425 degree oven for 25 minutes or until tender when pierced with a skewer. Let rest for 15 minutes. Scoop seeds and scrape with fork to remove.


Registered Dietitian, Molly Tevis, is live again from her kitchen—this time, making a simple Cinco de Mayo bowl! What’s on the menu for tonight? Tag us in your creations to #ShareYourDinner!

Diced fresh tomatoes
Thinly sliced lettuce and cabbage
Sliced radishes or sliced jicama
Sautéed cauliflower rice
Caramelized red onions
Ground beef-- Seasoned with cumin, coriander and chili powder and a can of green chiles
Avocado dressing (made in blender) -- ½ fresh Avocado, ¼ bunch of fresh cilantro, ½ tsp Cumin, ½ tsp Chili powder, Pinch of Cayenne or ¼ diced jalapeño, Fresh Lime juice, Olive oil, Water to thin as needed

Arrange ingredients in bowl, finish with drizzle of avocado dressing. Eat as is or serve with O Organics® blue corn and flax chips.


Molly Tevis, our Registered Dietitian, is making a homemade pasta sauce from her kitchen! What’s on the menu for you tonight? Share with us by tagging us in your culinary creations! #ShareYourDinner

Homemade pasta sauce
1-2 tbs olive oil
1-2 pounds fresh tomatoes, roughly chopped, skin on
1 can sliced olives (optional)
½ onion, diced
2 garlic cloves, minced
½ cup carrots, finely minced
½ cup fresh mushrooms, chopped
2 -3 tbs. fresh basil, finely diced
Pinch red pepper flakes
1-2 tbs brown sugar (optional)
Few pieces of pancetta (or bacon) – if not available, use the chicken sausage to brown
Open nature spinach chicken sausage – cut into bite size pieces

Brown pancetta or protein in olive oil; remove from pan. Sauté onions and garlic in same pan until onions are translucent and start to caramelize. Add remaining ingredients. Simmer until carrots are tender. Stir in cooked proteins. Simmer until ready to serve.

Serve atop spaghetti squash and finish with sprinkle fresh basil and shaved parmesan


437 S King St
Leesburg, VA

Opening Hours

Monday 05:00 - 00:00
Tuesday 05:00 - 00:00
Wednesday 05:00 - 00:00
Thursday 05:00 - 00:00
Friday 05:00 - 00:00
Saturday 05:00 - 00:00
Sunday 05:00 - 00:00




Be the first to know and let us send you an email when Safeway posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.


Our Story

Nearby grocery stores

Other Food & Grocery in Leesburg

Show All