I Love Wegmans of Leesburg, VA

I Love Wegmans of Leesburg, VA page for customers to find and post information about events at their local Wegmans (Leesburg)
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12/24/2013

Santa has been sited roaming the isles of Wegmans Leesburg.

12/17/2013

Hello Wegmans of Leesburg fans. This is your page! Share deals, recipes, anything you like.

09/10/2012

So how's the new layout is working for you?

07/11/2012

Hello all....it sure has been hot! How did you survive the heat wave?

05/19/2012

Wegmans' Killer Brownies are to die for! Mmmmm.....about 2 inches thick....caramel in the middle...chocolate chips inside....oh my...all they need is to be warmed up with a little bit of vanilla ice cream on top...the ultimate food sin!

Bacon and Eggs Over AsparagusThis recipe from Good Housekeeping celebrates the springtime staple, asparagus, with a heal...
04/26/2012
Bacon and Eggs Over Asparagus

Bacon and Eggs Over Asparagus
This recipe from Good Housekeeping celebrates the springtime staple, asparagus, with a healthy take on the breakfast-time classic bacon and eggs.
Ingredients

8 Slices of bacon
1 Pound asparagus spears, trimmed
1/2 Teaspoon fresh thyme leaves, chopped
8 Large eggs
3 Tablespoon packed fresh flat-leaf parsley leaves, chopped
1 Tablespoon fresh dill, chopped

Preparation
Step 1:

Preheat oven to 475 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange bacon slices in single layer, spacing 1/4 inch apart. Roast 8 to 9 minutes or until browned and crisp. Transfer to paper-towel-lined plate; set aside. Drain and discard excess bacon fat in pan, leaving thin film of fat.
Step 2:

Add asparagus to pan in single layer. Roll in fat until evenly coated. Arrange in tight single layer, with bottoms of spears touching one long side of pan. Sprinkle thyme and 1/4 teaspoon freshly ground black pepper on asparagus. Roast 8 to 10 minutes or until asparagus spears are tender and browned.
Step 3:

Carefully crack eggs, without breaking yolks, directly onto asparagus spears, staggering if necessary and spacing 1/4 inch apart. Carefully return pan to oven. Roast 5 to 6 minutes or until whites are just set and yolks are still runny. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper on eggs. Return bacon to pan; sprinkle eggs and asparagus with parsley and dill. To serve, use wide spatula to transfer to serving plates.

Read more: http://www.foxnews.com/recipe/bacon-and-eggs-over-asparagus#ixzz1t9vAYuqd

This recipe from Good Housekeeping celebrates the springtime staple, asparagus, with a healthy take on the breakfast-time classic bacon and eggs.

Baked Asparagus With Toasted WalnutsNothing beats the rich taste of Asparagus after its been baked with the rustic flavo...
04/26/2012
Baked Asparagus With Toasted Walnuts

Baked Asparagus With Toasted Walnuts
Nothing beats the rich taste of Asparagus after its been baked with the rustic flavor of walnuts and given a hint of lemon.
Ingredients

4 Tablespoon chopped walnuts
2 to 3 Pounds thin-speared asparagus, woody stems removed
1 Tablespoon margarine, cut into small pieces
3 Tablespoon walnut oil or olive oil
1 1/2 Tablespoon lemon juice
Salt and freshly ground black pepper for asparagus and topping, to taste

Preparation
Step 1:

Preheat oven to 350 degrees. Spread walnuts on a cookie sheet and set aside. Spread asparagus on a separate cookie sheet; sprinkle lightly with salt and pepper and dot with margarine.
Step 2:

Bake nuts until aromatic and golden, 8 to 10 minutes. Bake asparagus for 12 to 15 minutes, or until tender but still crisp.
Step 3:

Meanwhile, in a small bowl, whisk together oil, lemon juice and salt and pepper to taste. Before serving, spoon topping over asparagus and sprinkle with walnuts.

Read more: http://www.foxnews.com/recipe/baked-asparagus-toasted-walnuts#ixzz1t9uvshSB

Nothing beats the rich taste of Asparagus after its been baked with the rustic flavor of walnuts and given a hint of lemon.

Rice & Asparagus SoupThis simple soup can be made any time, but it is best with locally-grown asparagus (if you can poss...
04/26/2012
Rice & Asparagus Soup

Rice & Asparagus Soup
This simple soup can be made any time, but it is best with locally-grown asparagus (if you can possibly get it) with the sweetness of springtime.

It’s also important to cook this soup sufficiently to develop the full flavor.
Ingredients

1 1/2 Pound fresh asparagus spears
1/2 Cup extra-virgin olive oil plus more for serving
4 plump garlic cloves, crushed and peeled
2 Cup cauliflower fleurettes cut in ½-inch cubes
3 Cup chopped leek, 1/4-inch white and green pieces
5 Quart water
2 bay leaves
1 Tablespoon coarse sea salt or kosher salt plus more to taste
1 Cup brown rice
Freshly ground black pepper to taste
1/2 Cup freshly grated Parmigiano-Reggiano or Grana Padano
Recommended: A heavy-bottomed 6-quart saucepan or soup pot, with a cover

Preparation
Step 1

Rinse the asparagus and snap off the tough bottom stubs. Slice the spears crosswise into 1/3-inch chunks, including tips.
Step 2

Pour 1/3 cup of olive oil into the pot, drop in the crushed garlic and turn on a medium-high flame. Golden the garlic for a minute or 2, just until fragrant and lightly colored, and stir the cauliflower in the hot oil.
Step 3

Cook, stirring now and then, until the cauliflower is crusty but not too browned—lower the heat if necessary — 4 or 5 minutes.
Step 4

Stir in the chopped leeks and cook until softened and sizzling, 3 or 4 minutes more.
Step 5

Pour the 5 quarts water into the pot, drop in the bay leaves and tablespoon salt, and stir well, scraping up any crust on the bottom. Cover and bring to the boil over high heat.
Step 6

Stir in all the cut asparagus, return to the boil and adjust heat to keep the broth bubbling steadily and slowly reducing.
Step 7

Cook uncovered for about 1- hour, stirring occasionally, until the soup volume is reduced by almost 1/3 and the broth is full of flavor — tasting is the way to test for doneness.
Step 8

Stir in the rice, return to the boil and cook for 30 minutes, until the rice is al dente, then turn off the heat.
Step 9

Season with freshly ground black pepper and more salt to taste. Stir in 1/4 cup grated cheese. Serve immediately in warm bowls, with more cheese and oil at the table.

Read more: http://www.foxnews.com/recipe/rice-asparagus-soup#ixzz1t9tmfYuu

This simple soup can be made any time, but it is best with locally-grown asparagus (if you can possibly get it) with the sweetness of springtime.It’s also important to cook...

Lemon Basil Spring Pasta SaladThis is a very clean tasting salad. It’s loaded with lots of fresh spring vegetables and w...
04/26/2012
Lemon Basil Spring Pasta Salad

Lemon Basil Spring Pasta Salad
This is a very clean tasting salad. It’s loaded with lots of fresh spring vegetables and works really well as a side dish or as an entrée. Enjoy!
Ingredients

1/2 Pound orecchiette pasta
1 “Bunch” (about 1 cup chopped) fresh asparagus spears, blanched
1 Cup shredded carrots, blanched
1/2 Cup edamame
1 Can artichoke hearts in water, rinsed and drained (sliced in half if needed)
1 Can (15 oz) garbanzo beans, rinsed and drained
1 Cup cherry tomatoes, diced
Fresh basil, rinsed and roughly chopped, about 1/4 cup
The juice of 1 lemon
2 Tablespoon olive oil
2 Tablespoon red wine vinegar
Sea salt and fresh black pepper (to taste)

Preparation
Step 1:

In a sauce pan, cook pasta until al dente. Drain, rinse with cold water and place into a large mixing bowl.
Step 2:

In a separate sauce pan, bring 6-8 cups of water to a boil, submerge asparagus spears and shredded carrots for 60-90 seconds. Remove with slotted spoons and place in bowl of ice cold water (to stop cooking process). Veggies should be very bright in color and slightly tender.
Step 3:

To the large mixing bowl with the cooked pasta, add edamame, artichoke hearts, garbanzo beans, and tomatoes then stir.
Step 4:

Now add basil, lemon juice, olive oil, vinegar, salt and pepper and toss.
Step 5:

Serve at room temperature.

Read more: http://www.foxnews.com/recipe/lemon-basil-spring-pasta-salad#ixzz1t9tbKtmk

This is a very clean tasting salad. It’s loaded with lots of fresh spring vegetables and works really well as a side dish or as an entrée. Enjoy!

I found some good recipes for Asparagus .... It is the season!Spanish Grilled Shrimp over AsparagusThis nutrient-loaded ...
04/26/2012
Spanish Grilled Shrimp over Asparagus

I found some good recipes for Asparagus .... It is the season!

Spanish Grilled Shrimp over Asparagus
This nutrient-loaded recipe is perfect for a Spring afternoon beside the grill.
Ingredients

1 Pound jumbo shrimp, peeled and deveined
1/4 Cup extra virgin olive oil
2 Cloves garlic, minced
3/4 Teaspoon ground cumin
1 Teaspoon smoked paprika
1/2 Teaspoon kosher salt
1/4 Teaspoon fresh ground black pepper
1 Pound fresh pineapple chunks
1 Pound asparagus spears

Preparation
Step 1:

In a medium bowl, combine the olive oil, garlic, cumin, paprika, salt and black pepper.
Step 2:

Add the shrimp and stir to coat the shrimp thoroughly. Cover and refrigerate for about 30 minutes.
Step 3:

While shrimp is marinating, prepare asparagus. First by trimming the ends.
Step 4:

Brush spears with olive oil and sprinkle with kosher salt. Repeat on the other side.
Step 5:

Preheat grill on medium. Skewer shrimp and pineapple.
Step 6:

Grill skewered shrimp and asparagus for about 5-10 minutes. Turning mid-way. Asparagus should be charred and fork tender.
Step 7:

Plate and enjoy.

Read more: http://www.foxnews.com/recipe/spanish-grilled-shrimp-over-asparagus#ixzz1t9tHd4bQ

This nutrient-loaded recipe is perfect for a Spring afternoon beside the grill.

I Love Wegmans of Leesburg, VA
04/22/2012
I Love Wegmans of Leesburg, VA

I Love Wegmans of Leesburg, VA

page for customers to find and post information about events at their local Wegmans (Leesburg)

04/21/2012

Had lunch with the family at the Cafe...the best place in town to keep everyone happy...roasted chicken for hubby.....grilled salmon for me (excellent!!!!)...pizza and chicken fingers for the kiddos.

04/16/2012

I did some shopping yesterday at Wegmans. On my way to the car a very helpful Helping Hand person assisted me in getting my items to the car. These folks are wonderfully helpful as would be implied by their titles. He was so nice to my girls my oldest (6) invited him to dinner!

04/11/2012

Easter Candy is now 75% off! So, if the Bunny missed some of your favs get them now.

04/09/2012

Easter candy 50% off!

Address

101 Crosstrail Blvd SE
Leesburg, VA
20175

Opening Hours

Monday 6am - 12am
Tuesday 6am - 12am
Wednesday 6am - 12am
Thursday 6am - 12am
Friday 6am - 12am
Saturday 6am - 12am
Sunday 6am - 12am

Telephone

(703) 669-2044

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