Lucky California and Save Mart grocers report that their shoppers are choosing both healthy and comfort food items during the ongoing pandemic. The most recent data collected from 205 stores under The Save Mart Companies banner report that the top five items are: Bananas, Avocados, Berries – fresh/frozen, Frozen Vegetables, and Ice Cream.
The five popular items, nutritious and affordable, offer a variety of ways to create easy, healthy meals that are appetizing and delicious, and satisfy every palate.
Looking for tasty and affordable menu ideas? Consider a nutritious and easy banana-berry smoothie and savory avocado toast. For a special night, treat mom to a flavorful, authentic Pasta primavera and top it all off with a classic Banana Split.
The Save Mart Companies operates 205 stores throughout California and Northern Nevada under the banners of FoodMaxx, Lucky and Save Mart. The Save Mart Companies is committed to sourcing a wide variety of local products to communities throughout California and Northern Nevada. In addition to its retail operation, the company also operates Smart Refrigerated Transport and is a partner in Super Store Industries (SSI), which owns and operates a distribution center in Lathrop and the Sunnyside Farms dairy processing plant in Turlock. For more information on the company, visit: www.TheSaveMartCompanies.com.
Here are some easy to make recipes featuring the ‘top five’ items shoppers are currently purchasing.
Banana + Berries Smoothie
1 cup frozen berries
1/2 cup yogurt (can use non-dairy, low or non-fat)
1/4 cup orange juice
1 teaspoon of honey (optional) or Stevia
Slice banana into chunks; place in blender with berries
Add yogurt, orange juice and honey
Blend for two min.
Pour into glass and serve.
For icier version add two ice cubes to contents before blending.
Savory Avocado Toast
Four slices bread
1 (or 2) avocados
1 tablespoon Extra Virgin Olive Oil
1 teaspoon lemon juice
1 clove garlic
1 tablespoon hummus or spinach and artichoke dip
Course ground salt
Toast slices of bread.
In a bowl mash avocado and add: tablespoon Extra Virgin Olive Oil, 1 teaspoon lemon juice and 1 clove minced garlic to mixture.
Lightly spread hummus or spinach and artichoke dip on each slice of toasted bread.
Place rounded tablespoon of mashed avocado mix on top of each slice of toast.
Season with course ground salt.
Sprinkle top with fresh chopped parsley.
1 cup frozen vegetables (peas, asparagus, broccoli, cauliflower, carrots and peppers all work well)
1 lb. (16 ounces) penne pasta
1 cup grated Parmesan cheese
1 cup grape tomatoes, sliced in half
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup chopped fresh basil
Cook pasta in boiling water until al dente, about 10 minutes.
Heat oil in a medium-sized skillet and add garlic.
Add defrosted vegetables and tomatoes to skillet and cook for about 3 minutes.
Drain pasta. Add pasta and Parmesan to skillet.
Season with coarse ground salt and cracked pepper.
Top with chopped fresh basil and serve.
Classic Banana Split
Serves: 1 (or 2)
1 large banana
1/2 cup-1 scoop vanilla ice cream
1/2 cup-1 scoop chocolate ice cream
1/2 cup-1 scoop strawberry ice cream
1 tablespoon chocolate sauce (or hot fudge)
1/4 cup fresh chopped strawberries or 1 tablespoon strawberry ice cream topping
1/4 cup crushed pineapple
1/3 cup chopped raw walnuts
Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
Cut the ends of the banana off (about 1/4 inch) while still in the peel.
Slice in half longways.
Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little to keep each half in place.
Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
Spoon walnuts over all three scoops of ice cream.
Top each scoop with some whipped cream and a cherry for each.