Ingles Markets

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Ingles Markets Corporate offices are located in Black Mountain, NC. Stores are located in NC, SC, GA, TN, VA and AL. ingles-markets.com supermarket

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Save more at the pump! Activate this week’s 4X Fuel Points offer through AdvantageMail at www.ingles-markets.com/amail. ...
10/12/2026

Save more at the pump! Activate this week’s 4X Fuel Points offer through AdvantageMail at www.ingles-markets.com/amail. Select stores only.

10/09/2026

Another Tailgate favorite from one of our favorites, David "Big Dave Eats" McClintock

Cheese Stuffed Burger

Ingredients:

1½ lbs. ground beef (80/20)
4 slices American cheese (or your favorite melting cheese)
1 tsp garlic powder
1 tsp onion powder
1 tsp Worcestershire sauce (optional)
Salt and pepper, to taste

4 burger buns
Butter, for toasting
Lettuce
Tomato
Pickles
Favorite burger condiments (ketchup, mustard, mayo, etc.)

Here are some more fun, fall-inspired recipes and ideas for your next meal or family gathering. 🍂❤️Gather around the tab...
10/09/2026

Here are some more fun, fall-inspired recipes and ideas for your next meal or family gathering. 🍂❤️

Gather around the table, enjoy the flavors of the season, and make a few delicious memories along the way!

Crispy Potato BitesBoiled, then roasted on a screaming hot pan, these Del Monte gold potatoes come out shatteringly cris...
10/08/2026

Crispy Potato Bites

Boiled, then roasted on a screaming hot pan, these Del Monte gold potatoes come out shatteringly crisp outside and creamy inside. A toss of smoky spices and a dusting of fine Laura Lynn parmesan finish them, with a garlic mayo spiked with Frank’s hot sauce for dipping. A plant-based version is available too.

Crispy Potato Bites
SERVES 4

1½ lb Del Monte gold potatoes, peeled and cut into 1½ inch chunks
¼ tsp salt
2 tbsp cornstarch
4 tbsp Wesson oil
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp smoked paprika
½ tsp ground cumin
¼ cup Laura Lynn shredded parmesan*
¼ cup minced green onions

GARLIC MAYO:
½ cup Kraft mayonnaise*
1 tsp Frank’s hot sauce
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp apple c***r vinegar

Texas PizzaButtery Pepperidge Farm garlic Texas toast is the base for these fast personal pizzas, layered with Classico ...
10/07/2026

Texas Pizza

Buttery Pepperidge Farm garlic Texas toast is the base for these fast personal pizzas, layered with Classico pasta sauce, melty BelGioioso fontina, Armour pepperoni, fresh beefsteak tomato, and pockets of Galbani marinated mozzarella. Dinner is on the table in under 20 minutes.

Texas Pizza
SERVES 4

1 (10-11.5 oz) package Pepperidge Farm garlic Texas toast (8 slices)
¾ cup Classico pasta sauce
2 cups BelGioioso fontina cheese, shredded
1 (3.75-5 oz) package Armour pepperoni
1 beefsteak tomato, seeded and diced small
1 (8 oz) cup Galbani marinated ciliegine, drained, halved, and patted dry
¼ cup Laura Lynn shredded parmesan
1 tsp McCormick Perfect Pinch Italian seasoning
crushed red pepper flakes, to taste

1. Preheat the oven to 425°F. Arrange the frozen garlic Texas toast in a single layer on a baking sheet and bake for 5 minutes until just beginning to toast.
2. Spread about 1½ tbsp of the Classico pasta sauce on each slice, leaving a small border.
3. Top each slice with the fontina, then the Armour pepperoni, the diced beefsteak tomato, and the halved ciliegine, cut side down. Sprinkle with the shredded parmesan and Perfect Pinch Italian seasoning.
4. Bake for 6-8 minutes until the cheese is melted and bubbly and the edges are golden. For browned, spotty cheese, broil for the final 1-2 minutes, watching closely.
5. Sprinkle with red pepper flakes and serve hot.

CHEF’S TIPS:
1. Pat the tomato and mozzarella dry so the toast stays crisp.
2. Make it a two-meat pizza: swap half the pepperoni for Armour salami.
3. Leftover slices reheat well in an air fryer at 350°F for 3-4 minutes.

Sign up for AdvantagEmail today at www.ingles-markets.com/amail to receive exclusive coupons and discounts including thi...
10/07/2026

Sign up for AdvantagEmail today at www.ingles-markets.com/amail to receive exclusive coupons and discounts including this week’s reward item

Pineapple Pecan Spoon CornbreadThe perfect dessert after a big pot of chili. Golden cornbread bakes into a buttery caram...
10/06/2026

Pineapple Pecan Spoon Cornbread

The perfect dessert after a big pot of chili. Golden cornbread bakes into a buttery caramel with fresh Del Monte pineapple chunks and toasted pecans, coming out somewhere between cornbread and cobbler. If you want to go crazy, top with vanilla ice cream.

Pineapple Pecan Spoon Cornbread
SERVES 8

CARAMEL & TOPPING:
8 tbsp butter
1 cup packed dark brown sugar
½ tsp ground cinnamon
1 Del Monte pineapple, peeled, cored, and cut into 1 inch chunks
⅓ cup chopped pecans, toasted

BATTER:
3 Pete & Gerry’s organic pasture raised eggs
1 cup sugar
½ cup canola oil
¾ cup Laura Lynn lactose free milk
1 tsp vanilla extract
2½ cups Laura Lynn self-rising corn meal mix

Let us handle your shopping this week with FREE Ingles Curbside Pickup*. Shop now at shop.ingles-markets.com. *With $35 ...
10/06/2026

Let us handle your shopping this week with FREE Ingles Curbside Pickup*. Shop now at shop.ingles-markets.com. *With $35 minimum purchase.

Rosemary Potatoes with Caramelized OnionsRoasted Melissa’s Baby Dutch yellow potatoes meet sweet, jammy Vidalia onions a...
10/05/2026

Rosemary Potatoes with Caramelized Onions

Roasted Melissa’s Baby Dutch yellow potatoes meet sweet, jammy Vidalia onions and fresh rosemary in this easy side that goes with everything on the grill or out of the oven. Serve it warm tonight and cold as a patio salad tomorrow. Plant-based and gluten free too.

Rosemary Potatoes with Caramelized Onions
SERVES 4-6

2 (24 oz) packages Melissa’s Gemstone or Baby Dutch yellow potatoes, halved
2 large Vidalia onions, thinly sliced
4 tbsp olive oil, divided
1 tbsp chopped fresh rosemary
salt and pepper to taste

1. Preheat the oven to 425°F. Toss the Melissa’s Baby Dutch yellow potatoes with 2 tbsp of the olive oil, salt, and pepper on a sheet pan and arrange cut side down. Roast for 25-30 minutes, until golden and tender.
2. Meanwhile, heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add the Vidalia onions and a pinch of salt and cook, stirring occasionally, for 25-30 minutes, until deeply golden and jammy. If the pan gets dry, add a splash of water and scrape up the browned bits.
3. Add the roasted potatoes and rosemary to the skillet and toss with the onions. Season with salt and pepper.

CHEF’S TIPS:
1. Don’t rush the onions. Medium heat and patience is what makes them sweet instead of burnt.
2. Leftovers make a great patio salad: serve cold or at room temperature with a splash of red w**e vinegar to brighten it up.
3. Bonus, this recipe is plant-based.
4. Bonus, this recipe is gluten free.

Address

Simpsonville, SC
29680-29681

Telephone

866-226-7168

Website

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