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Product Talk: Golden Beets


Golden BeetsI recently posed a query on social media: “How do you prepare beets?”

It was an innocent question. I didn’t grow up eating beets, so aside from the pickled varieties I’d tasted on salad bars, I’d never eaten this amazing root vegetable.

Well, after more than 300 responses later, I had more options for eating beets than I can probably pursue in my lifetime.

Of course, there was a generous sprinkling of “just don’t eat beets” answers, but now that I’ve done some experimenting for myself, I’ll ignore all of those.
Beets are such a wonderful, earthy fall vegetable.

You can just tell by their deep, rich colors that they’re full of flavor and packed with nutrients. In fact, beets are a veritable storehouse of B vitamins, iron, manganese, copper, magnesium and potassium. They also contain a wealth of health-boosting nutrients that aren’t common in other veggies.

They can help lower blood pressure, lower your risk of heart disease, improve your stamina, boost your brain power, detox your liver, clean your colon, and help you fight chronic disease.
Plus, they’re delicious!

The first time I tried them, I followed a suggestion a friend gave me and roasted large red beets that I rubbed with extra virgin olive oil and sprinkled with salt and pepper. They were lovely and delicious (Pro tip: peel them first, unless you want pink fingers for days on end.)

Next, I saw golden beets in Brookshire’s, and I figured they might not stain my fingers as badly (I was correct). I peeled those first, rubbed those with olive oil, sprinkled them liberally with white pepper to cut out a bit of the sweetness, and grilled them. They were amazing.

Then, I tried this recipe with golden beets, and I’m hooked.

Lemon-Herb Roasted Beets

Ingredients:
1 1/2 lbs golden beets, peeled, trimmed and cut into 1-inch pieces or wedges
4 tsp extra virgin olive oil
2 Tbs fresh rosemary, chopped
1 tsp lemon zest, freshly grated
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbs lemon juice

Directions:
Preheat oven to 450° F.

Position rack in lower-third of oven.

In a large bowl, whisk olive oil, herbs, lemon zest, salt and pepper. Add beets; toss to coat. Spread the beets on a rimmed baking sheet.

Roast, stirring once or twice, until the beets are tender and caramelized, about 25 minutes. Spritz the finished beets with fresh lemon juice and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 322, Fat: 5 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 773 mg, Carbohydrates: 64 g, Fiber: 12 g, Sugar: 52 g; Protein: 11 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Bacon Arugula Apple Bites


Prep Time: 15 mins
Serves: 2

Easy, peas-y lemon squeeze-y. Seriously, it’s that easy! Ready in just 15 minutes, this quick and tasty snack is just what you need to banish the afternoon munchies. At just over 250 calories, it will keep you going until dinner with plenty of protein and fiber to help fill you up. And with Fuji apples on sale this week, getting your apple a day is easy too!

Ingredients
1 McIntosh or Fuji apple, sliced (any apple will work)
1 lemon, cut into halves and juiced
1 pkg garlic and herb spreadable cheese
4 slices bacon, cooked and crumbled
1 handful baby arugula sprigs
Freshly cracked black pepper, to taste

Instructions
Toss apple slices in lemon juice; pat dry. Spread each with about 2 teaspoons spreadable cheese. Top with bacon, arugula and pepper.

Calories per Serving: 258, Fat: 18 g (10 g Saturated Fat), Cholesterol: 44 mg, Sodium: 477 mg, Carbohydrates: 20 g, Fiber: 4 g, Protein: 8 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Don’t Just Eat Your Greens – Enjoy Them!
If you’re getting sick of your go-to greens, let Arugula kick up the flavor of your favorite meals! At just 5 calories in an entire cup, this peppery-flavored cruciferous vegetable is not only good for your waistline, it’s good for you. Packed with vitamin A and vitamin K, it’s also a good source of vitamin C, calcium and folate. Plus, it’s high in nitrates, which have been shown to lower blood pressure. Perfect as a stand-alone salad green or in a mix, added to sandwiches, pizza, pasta or noodle dishes, this versatile green also does well in sauces and a number of vegetable sides.

An Apple A Day
The Fuji apple is a hybrid of the Red Delicious and Ralls Janet varieties. Developed by Japanese growers in the 1930’s, this crisp, sweet apple is now one of the most popular varieties. This late season favorite is ideal for desserts like apple pie and cinnamon apples, or served with pork, salads, warm brie or for adding a sweet crunch to grilled Paninis.



Product Talk: Hatch Green Chiles


If you’ve been to your local Brookshire’s lately, you’ve probably seen and smelled something amazing, especially if you’ve wandered in through the entrance closest to the produce department.

Have you noticed the big, black-iron barrel, turning, spitting and sending forth fragrant aromas of a roasted vegetable?

If so, you’ve noticed our stores roasting Hatch green chiles.

Hatch green chile season runs through the end of the month, and we’ve taken advantage of these fiery hot peppers from New Mexico in all kinds of ways in our store.

From freshly roasting them for our customers right in the store to selling them fresh from the vine, this spicy product of the Hatch Valley is known for its heat but also its subtly sweet, smoky, crisp flavor.

Hatch chiles are most commonly roasted, either in a cylindrical barrel or over an open flame. Their skin blisters, making them easier to peel. Then, you’re left with a smoky, flavorful, hot pepper to use in a variety of ways.

I love using them for a fresh, bright, spicy salsa. Use this salsa as a dip for chips, as a topping for enchiladas, as a taco sauce, or in a soup or stew. You can even mix it in with queso or sour cream for another kind of chip dip.

Hatch Green Chile Salsa

Ingredients:
4 cloves garlic, minced
1/2 white onion, chopped
1 green onion, chopped
1/2 cup cilantro
1 jalapeño
4 to 5 tomatillos, peeled
juice of 1 lime
3 fresh Hatch chiles
1 Tbs cumin
2 Tbs white vinegar
pinch of salt
ground black pepper, to taste

Directions:
Preheat oven to 450° F. Spread jalapeño, tomatillos and Hatch chiles on a baking sheet. Roast, turning a time or two, until skins blister and char. Remove from oven. Place in a brown paper bag; seal and let cool.

Remove seeds from all peppers. Roughly chop onions, pepper and tomatillos. Add all ingredients to a food processor; pulse until a salsa consistency. Refrigerate to let flavors blend.

Makes 2 cups

Nutritional Information: Calories Per Serving: 82, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 72 mg, Carbohydrates: 16 g, Fiber: 4 g, Sugar: 3 g; Protein: 3 g.

View this recipe to print or add items to My Shopping List.

Chef Tip:

You can always buy your Hatch chiles pre-roasted fresh from our store. If you don’t want to roast them in the oven, you can roast them over a gas flame on your stovetop or grill as well. Simply set the flame to high, hold your chile in a set of long grilling tongs, and rotate over the flame until your pepper achieves desired char. When the skin bubbles, place in a brown paper bag. Let cool, and then peel. You might want to consider wear food-handling gloves to peel and seed your peppers; they’re pretty hot!



Shop the Sale: Grilled Shrimp with Romesco Sauce


Prep Time: 1 hour
Cook Time: 30 mins
Serves: 4

Indulge in a taste of Spain with our Grilled Shrimp and made-from-scratch Romesco Sauce, a roasted red pepper and almond sauce originating from the Catalonia region. It might seem like a lot of work, but trust us, it’s worth the effort! Pro tip: skewer your shrimp before grilling. This makes flipping and quickly removing shrimp from the heat much easier. Another pro tip is to take advantage of Wild Caught Gulf Shrimp on sale this week at Brookshire’s!

Ingredients
2 slices crunchy rustic-style bread, cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup red wine vinegar
3/4 cup almonds
1 lb ripe tomatoes, coarsely chopped
1 Tbs paprika
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
8 oz canned roasted red peppers
3/4 cup olive oil
16 large shrimp, peeled and deveined (about 1 lb)

Instructions
Preheat oven to 350° F. In a bowl, soak bread cubes in vinegar for 20 minutes. Toast almonds for 10 to 15 minutes, watching closely. (Don’t burn.) Let almonds cool completely. Grind them in food processor until finely ground but not oily. (Do not over process.)

Add vinegar-soaked bread, tomatoes, paprika, salt, pepper and red peppers to processor. Grind together briefly until evenly pureed. With motor running, add olive oil in thin stream. Mix quickly until all ingredients are just incorporated.

To grill shrimp, brush with olive oil. Sprinkle with coarse salt and freshly cracked pepper. Once cooked, serve hot with Romesco Sauce.

Calories Per Serving: 560, Fat: 48 g (6 g Saturated Fat), Cholesterol: 46 mg, Sodium: 602 mg, Carbohydrates: 23 g, Fiber: 6 g, Protein: 12 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Select the Best Shrimp
When it comes to fresh shrimp, there are two types: fresh and never-frozen. Unless you live in a shrimping area, it’s unlikely you’ll see never-frozen shrimp. Most shrimp is sold either frozen or previously frozen, as this is the only way to keep it fresh until it gets to you. You will be able to tell if fresh shrimp hasn’t been frozen from its somewhat translucent appearance versus previously frozen shrimp which looks more opaque. The most important thing with fresh shrimp is to look for firmness and a mild scent. If it smells like ammonia at all, then it’s definitely not fresh. The second is to avoid shrimp that are slimy or have black spots. When it comes to buying frozen shrimp, make sure it’s individually quick-frozen and wild caught for the best flavor.

Perfectly Grilled Shrimp Every Time
The first secret to perfectly grilled shrimp is skewering. It keeps them from falling through the grill and makes shrimp easier to handle. Use metal or pre-soaked wooden skewers. You can marinate your shrimp or simply brush with oil prior to grilling, which needs to be done hot and quick. Preheat the grill to medium-hot and cook for just 2-3 minutes per side. You can tell that it’s time to flip when the flesh is beginning to turn pink. Whatever you do, do not overcook! Overdone shrimp is rubbery and has no flavor.



Shop the Sale: Chile Colorado


Chile Colorado RecipePrep Time: 15 mins
Cook Time: 7-8 hours
Serves: 8

Fall is on its way, which means it’s time to pull out the slow cooker! One of our favorite recipes for the colder months is Chile Colorado. Delicious, and ridiculously easy, this Mexican Chile brings so much flavor to a ready-to-eat weeknight dinner. Quick to prepare, requiring just a couple of canned goods, spices and a beef chuck roast, you can throw everything in the crockpot and you’re done. And with Boneless Chuck Roast on sale this week, it’s a good time to give this traditional favorite a try.

Ingredients
1 (15 oz) can red enchilada sauce
1 (15 oz) can tomato sauce
1/2 cup vinegar
1/4 cup brown sugar
4 Tbs chili powder
1 Tbs ground cumin
1 Tbs oregano leaves
2 tsp onion powder
1 tsp garlic powder
1 tsp finely ground black pepper
1 (5 lb) beef chuck roast, trimmed of most visible fat

Instructions
In a large slow cooker, add all ingredients except beef. Mix well to combine; add beef. Cover and cook on low for 7 hours. Once cooked and tender, remove meat then pull it apart with two forks. (The sauce will finish to a somewhat thin consistency. If you’d like the sauce thicker and more gravy-like, remove meat and keep warm. Leave sauce in slow cooker on low. Add 1/4 cup chili powder and 1/4 cup masa harina. Mix together well, and cook for 1 more hour.) Serve hot with your favorite tortillas or cooked rice.

Calories Per Serving: 425, Fat: 11 g (4 g Saturated Fat), Cholesterol: 99 mg, Sodium: 888 mg, Carbohydrates: 14 g, Fiber: 3 g, Protein: 65 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Choose the Right Cut
With more fat than other roasting-style cuts like round, Chuck Roast is the most flavorful cut, making it perfect for slow cooking. Here’s what you should look for when selecting a good chuck roast:

  • Check the date on the label and choose the freshest meat. This is usually the meat with the latest use by date.
  • Look for about 20% fat marbling. While the higher fat content of a chuck roast makes for better slow-cooked dishes, too much fat and you’re going to lose out on that extra-tasty meat!
  • Keep an eye out for a good eye in the meat! Larger eyes typically make for a more flavorful cut.

Why Colorado?
Unless you have a grasp of Spanish language, you may be wondering why a Mexican Chile shares a name with a state located in the middle of the U.S. It’s because Colorado is in fact a Spanish word, meaning “red”, which perfectly describes this hearty, spicy beef dish. There’s also a Mexican Chile Colorado pepper – a pepper that is often used to prepare the Chile Colorado dish – so that may also play a part in the meal’s naming. Whatever the reason, this is one Mexican Chile we’ll be making regularly this fall.



Shop the Sale: Blueberry Chicken Salad


Prep Time: 20 mins
Serves: 6

A summery chicken salad with a pop of color and flavor makes a healthy, tasty dinner for the whole family. Packed with arugula, red onion, celery, shredded chicken and of course, blueberries, this recipe also includes a tangy DIY Greek yogurt dressing that will satisfy your taste buds without ruining your waistline. The best bit? It’s ready in less than 30 minutes. Plus, don’t miss out on Fresh Express Salad on sale this week.

Ingredients
1/2 cup red onion, thinly sliced
1/3 cup celery, diced
1/4 cup fresh basil, torn
12 oz skinless, boneless rotisserie chicken, shredded (about 3 cups)
1/2 tsp kosher salt, divided
1/2 cup plain Greek yogurt
1 Tbs honey
2 1/2 Tbs fresh lemon juice, divided
6 oz fresh blueberries
1 (5 oz) pkg baby arugula
2 tsp extra virgin olive oil
1/4 tsp freshly ground black pepper

Instructions
Combine first 4 ingredients in medium bowl; sprinkle with 1/4 teaspoon salt. Combine yogurt, honey and 1 tablespoon lemon juice in small bowl, stirring with whisk. Add yogurt mixture to chicken mixture; toss to coat. Gently stir in blueberries.

Place arugula, remaining 1 1/2 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt and pepper in bowl; toss to coat. Divide arugula mixture evenly among 6 plates. Top each serving with about 3/4 cup chicken salad.

Calories Per Serving: 135, Fat: 4 g (1 g Saturated Fat), Cholesterol: 33 mg, Sodium: 242 mg, Carbohydrates: 11 g, Fiber: 2 g, Protein: 15 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Why You Should Go Greek
Yogurt’s tangier and thicker cousin has several differences aside from taste and texture. First, it has twice the protein of regular yogurt and about three times the saturated fat. It is lower in sodium and carbohydrates – roughly half that of regular yogurt – and usually has less sugar. It makes for a more filling and satisfying snack or meal, plus you skip all the sugar and salt.

Healthier Greek Yogurt Substitutes
While we’re talking about the health benefits of Greek yogurt, it’s worth noting that it can be used as a substitute for less-than-healthy ingredients like mayonnaise, sour cream and buttermilk. You can make all of your favorite recipes healthier – and often times tastier – by using Greek yogurt. Need some ideas? You can use yogurt as a substitute in baking (batter and frosting), pasta sauces, dips, cheesecake, smoothies, popsicles and pancakes, or ranch dressing, twice-baked potatoes, potato salad – even soup!



Shop the Sale: Vietnamese Coffee Ice Cream


Vietnamese Coffee Ice CreamPrep Time: 2 hours & 15 mins, plus freezing
Makes: 1 quart
Serves: 8

If you like sweet coffee – or coffee ice cream – you’re going to love this sweet, creamy, Vietnamese-style coffee ice cream. Coffee-infused condensed milk and half-and-half makes for the perfect level of sweet with a lush, creamy texture that will melt in your mouth. Top with shaved chocolate, and you have a dessert fit for a king. Look out for Folgers Coffee on sale this week and whip up a decadent treat for your next dessert.

Ingredients
1 1/2 cups sweetened condensed milk (use 1 cup for a less sweet version)
1 1/2 cups strongly brewed coffee or brewed espresso
1/2 cup half-and-half (increase by 1/2 cup for less sweet version)
Big pinch finely ground dark roast coffee
Instant espresso to taste (optional)
Shaved chocolate, for garnish

Instructions
Combine condensed milk, coffee, half-and-half, and ground coffee in medium bowl; whisk until combined. Add instant espresso, if using; stir. Chill mixture in refrigerator until completely cool, about 2 hours. Freeze in ice cream maker according to manufacturer’s instructions. (This ice cream will most likely not set completely in ice cream maker. You can place it in freezer to finish freezing.)

Calories Per Serving: 204, Fat: 7 g (4 g Saturated Fat), Cholesterol: 25 mg, Sodium: 79 mg, Carbohydrates: 32 g, Fiber: 0 g, Protein: 5 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

The History Behind Vietnamese Coffee
Most of us here in the United States wouldn’t think of condensed milk as a creamer for our morning cup of Joe, but in many Asian countries where electricity (and therefore refrigerators) are not necessarily commonplace, condensed milk has become the go-to for many culinary uses, including coffee. Introduced by the French in Vietnam, coffee was adopted by the locals and remains a mainstay today, still made with the more-easily found condensed milk than fresh.

DIY Traditional Vietnamese Coffee
While espresso or strongly brewed coffee works well for making Vietnamese coffee, if you want to be uber-authentic, try a traditional Phin Filter. This slow drip coffee maker is a nifty little set up that makes a single cup in under five minutes using a simple filter chamber and coffee press that sits right on top of your mug or cup. You can make your coffee black or pour condensed milk into your cup before brewing your coffee right on top. Pro tip: use a glass cup so you can watch the brewing process! You can buy a brew kit online or at most Asian markets for around $5-$10.



Product Talk: Mini Colanders


When I first moved out on my own, one of the kitchen tools that I did not own was a colander. I lost many a valuable ingredient to the kitchen sink trying to drain a can without a colander, holding a sharp, crimped lid closely with my fingers over the opening and trying to let the liquid loose without letting the contents of a can escape.

Finally owning a colander was life-changing. Not only could I drain beans and other canned goods with ease, but I could also rinse and clean vegetables and fruits without much hassle.

Now, Brookshire’s offers a mini colander for sale in a variety of fun, bright colors in a small size that easily fits into your sink (even in your dorm room), and it’s safe for the top rack of your dishwasher. You can buy an assortment of colors to make kitchen tasks like rinsing leafy greens, sorting and cleaning purple hull peas, or draining a can of black beans a breeze. Cooking pasta for one? Drain your pasta in this colander as well. Then, pop it into your dishwasher for a quick cleanup.

This Three-Bean Salad, which is a great side dish for your Labor Day cookout, comes together quickly using the Mini Colanders, available now at Brookshire’s.

Three-Bean Salad

Ingredients:
8 oz shelled edamame (frozen is fine)
1/4 cup extra virgin olive oil
1 tsp ground cumin
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can black-eyed peas, drained and rinsed
1/2 cup red onion, chopped
2 cups celery, thinly sliced
2 Tbs fresh lime juice
1/2 cup fresh cilantro, chopped
1 tsp garlic, minced
1 1/2 tsp salt
1/4 tsp black pepper

Directions:
Steam edamame until cooked through, about 4 minutes. Drain in the mini colander; rinse under cold water to stop cooking process.

Heat olive oil in cast-iron skillet over medium-low heat until shimmering. Add cumin. Cook, stirring often, until fragrant (about 30 seconds). Pour into large bowl.

Add edamame to cumin oil; stir in remaining ingredients until well-coated. Refrigerate overnight to blend flavors. Bring to room temperature before serving.

Serves 6 (as a side dish)

Nutritional Information: Calories Per Serving: 253, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 891 mg, Carbohydrates: 29 g, Fiber: 8 g, Sugar: 3 g; Protein: 12 g.

View this recipe to print or add items to My Shopping List.

 



Shop The Sale: CAJUN SPICE-RUBBED CHICKEN WINGS


Prep Time: 30 mins
Cook Time: 20 mins
Serves: 10

Wings are not just for game day! Versatile, crowd-pleasing chicken wings are ideal appetizers for parties and barbeques, or for simply sitting around with friends and family on a lazy Sunday afternoon. For a new take on an old favorite, try our sweet and spicy Cajun Spice-Rubbed Chicken Wings. With a deep flavor thanks to Community Coffee House Blend – on sale all this week – these little guys will become a regular. Note: check out our chef tips below for how to separate whole wings.

Ingredients
2 cups light brown sugar, firmly packed
3/4 cup Community Coffee House Blend, ground
1/4 cup Creole seasoning
1 Tbs salt
1 tsp ground black pepper
6 lbs chicken wings (drums & flats)
Green onions, for garnish

Instructions
In a medium bowl, combine brown sugar, ground coffee, creole seasoning, salt and pepper. In large bowl, combine chicken and brown sugar mixture; toss until thoroughly coated.

Spray grill rack with nonflammable cooking spray. Preheat grill to medium heat (300° F to 350° F). Grill chicken in batches, turning frequently, until meat thermometer inserted in thickest portion registers 165° F (about 20 minutes). Serve with your favorite BBQ sauce, garnished with green onions.

Calories Per Serving: 628, Fat: 20 g (6 g Saturated Fat), Cholesterol: 242 mg, Sodium: 2236 mg, Carbohydrates: 29 g, Fiber: 0 g, Protein: 79 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Know Your Wings
There are actually three parts to a chicken wing: the Drumette (the part of the wing attached to the body), the Flat or Wingette (the middle section) and the tip. Although you can cook wings whole, many recipes call for them to be separated – plus, it makes for easier finger food. The process for cutting up wings is easy. Simply locate the joints on each end of the flat and use a pair of kitchen shears to snip through the center of each joint, and you’re done!

Cooking With Coffee
While most of us love a good cup of coffee to start our day, it’s also a great flavor to use in cooking, particularly meats. Use it in rubs and marinades for meat and fish, or infuse desserts and cakes – especially chocolate ones – with a shot of espresso or your favorite cup of Joe for a decadent mocha flavor.



Product Talk: Broccoli with Lime Dressing Shortcuts


It’s Monday night, and you’re flying into Brookshire’s on a wing and a prayer after a long day at work, just needing a few more things to make a complete and healthy meal for dinner that evening.

You dart in the side entrance by the produce and meat counter. Perfect. In two quick stops, you can have a quick and healthy meal on the table in minutes.

First, grab a plank of salmon that you can bake with a few herbs and olive oil.

Then, head over to produce to pick up some Shortcuts, Brookshire’s freshly prepared fruits and vegetables that take all the guesswork and prep work out of your meal prep, saving you time and money.

A delicious side dish to your salmon (or steak, or chicken breast, or pork loin) would be Broccoli with Lime Dressing, and you’ll need to grab just a few more items to round out your meal. Shortcuts Broccoli Crowns and Shortcuts Minced Red Onions make it simple, as Brookshire’s has done all the work for you. I don’t know about you, but that goes a long way on a Monday night. In just a few minutes at home, you’ll have this simple and delicious side dish ready to go, and that feels good for our families and our wallets.

Broccoli with Lime Dressing
Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 4

Ingredients:
1 1/2 lbs Shortcuts Broccoli Crowns
1 tsp lime zest, grated
1 tsp lime juice from 1 large lime
1/2 tsp ground cumin
1/2 tsp table salt
3 Tbs extra virgin olive oil
1/4 cup Shortcuts Minced Red Onions

Directions:
Steam or boil broccoli until just tender, about 4 to 5 minutes. Whisk lime zest, lime juice, cumin and salt in a small bowl. Whisk in oil until smooth; stir in onions.
Gently toss steamed broccoli with dressing. Adjust seasoning; serve hot or at room temperature.

Nutritional Information: Calories Per Serving: 157, Fat: 11 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 344 mg, Carbohydrates: 14 g, Fiber: 5 g, Protein: 5 g.

View this recipe to print or add items to My Shopping List.



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The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

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