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An Appetizer in 20 Minutes or Less

Wednesday, November 2nd, 2016

It’s that time of year again! The weather is cooling down, the leaves are falling, and the invitations for holiday parties and work dinners will soon be coming in. The simple days of bringing a side dish to the barbecue are fading away (is there anything easier than throwing together pasta salad or a fruit tray?). But don’t worry, that’s what we are here for. Your foodie friends who are obsessed with pinning “quick party dips” and “apps to impress” are here to help you weed through the recipes that take 20 ingredients and over an hour in the kitchen and find the perfect, simple, delicious treats to take to your events.

The recipe below for Roasted Tomato with Parmesan is sure to become a quick staple. You will be ready to go with just a few simple ingredients and 10 minutes in the oven!


  • Cherry or grape tomatoes
  • Fresh parsley, chopped
  • Fresh Parmesan cheese, shredded
  • Olive oil
  • A dash of salt and pepper


Preheat your oven to 400F. While it’s heating, wash your tomatoes and place them into the appropriate size baking sheet. Drizzle olive oil lightly over the top of the tomatoes and toss them so that they are evenly coated then sprinkle with salt and pepper. Spread out evenly on the sheet to ensure even baking then top with fresh parsley and Parmesan cheese. Place in the oven for 10-12 minutes until the tomatoes are soft. They should smell pretty fantastic, too!

These little broiled beauties are fantastic served with shaved Parmesan and crostinis! They pair very well with a number of white wines and the strong flavor of the Parmesan cheese can stand up to some of the drier varieties if you prefer those. You could also use this recipe to top a salad or smash the broiled tomatoes and serve over fresh pasta or on a pizza… Oh the endless possibilities in the kitchen!


by Rebekah Allen, Price Cutter Dietitian

Eat Well Recipe – Kale Smoothie

Friday, September 30th, 2016

Super simple, watch how to make a kale smoothie that uses four healthy ingredients: coconut milk (or almond milk), frozen bananas, pineapple, and kale. A delicious smoothie and a great way to incorporate greens into your day!

Eat Well Recipe – Mango Pineapple Guacamole

Thursday, September 15th, 2016

Serves 4
Prep time: 10 minutes


  • 2 avocados, meat removed from the skin
  • 1/2 cup pureed fresh pineapple
  • 1/2 cup mango, diced
  • 1/2 cup cilantro, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup The Grove mango habinaro salsa
  • Dash of salt and pepper (more to taste)​


  1. Put avocado meat in a mixing bowl and mash slightly. Add red onion, pineapple, mango, and salsa; mash.
  2. Add remaining ingredients and mix well.
  3. Serve with Pique Very Verde Good Tortilla chips or fresh vegetables!​

Eat Well Recipe – Watermelon Infused Water

Wednesday, August 3rd, 2016

It seems like it’s just starting to heat up here in the Ozarks and that means staying hydrated should be a top priority! Water is the best option for fluids, of course, but it doesn’t have to be boring. We have infused our water with one of our summertime favorites: watermelon! Check out the video for two fun twists on our new go-to drink!

Watermelon Mint Water

  • 4-6 cubes watermelon (can freeze if desired)
  • 2-3 mint sprigs
  • 16 oz water

* Combine and let sit for at least 2 hours so flavors can meld

Watermelon Strawberry Lime Water

  • 4-6 cubes watermelon (can freeze if desired)
  • 2 slices fresh lime
  • 2-4 strawberry halves
  • 16 oz water

* Combine and let sit for at least 2 hours so flavors can meld

BONUS TIP – Into recycling? You can add water to the same fruit several times before it loses its flavor!

Black Bean & Corn Salad – Eat Well Recipe

Wednesday, July 27th, 2016

Learn how to make an easy Black Bean & Corn Salad recipe for your summer party that uses very little ingredients and can be made fast. See how to make it in the video below.

Total Time: 25 min
Prep: 10 min
Yield: 4 servings


  • 1 can, 14 ounces, black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 small red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 1/2 teaspoons ground cumin, half a palm full
  • 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
  • 1 lime, juiced
  • 2 tablespoons vegetable or olive oil (eyeball it )
  • Salt and pepper


Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side salad as it defrosts — no need to refrigerate!

Recipe courtesy of Food Network

Zucchini Chips – Eat Well Recipe

Wednesday, July 20th, 2016

Learn how to create this quick and easy-to-make recipe! A new summer-favorite treat.


  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup plain dry panko crumbs
  • 1/8 teaspoon salt & ground black pepper


Preheat the oven to 450 F. Place wax paper on baking sheet or coat with oil to prevent sticking. Slice zucchini in 1/4 inch thick rounds and toss with olive oil. Combine Parmesan, panko, salt and pepper in a bowl. Dip zucchini chips into Parmesan mixture and coat evenly. Place in a single layer on baking sheet. Place in the oven and allow to cook for 25–30 minutes until crisp.

(per 1/2 cup)

Calories – 105
Total fat – 6 grams
Protein – 5 grams
Carbs – 8.5 grams
Sodium – 222 mg

*Nutrition Tip!- Replace salt in the recipe with a favorite herb or spice to cut out the sodium and amp up the flavor! Also, use as little oil as possible to reduce unnecessary fat!

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