2026 Price Chopper - Spring Gatherings

Super power. Natural protein.

Something shifts this time of year. The days get longer, the cart fills up with color, and suddenly there are more reasons to gather; a holiday weekend, a backyard get-together, or a slow Sunday morning that turns into something special.

Spring has a way of making cooking feel less like a chore and more like an occasion. Maybe it’s the first sweet berries of the season, or that warm evening that calls for firing up the grill. Whatever it is, spring pulls people to the table and keeps them there.

This issue of Gatherings™ was made for moments like these. Whether you’re feeding a crowd or just trying to get dinner on the table on a busy Tuesday, you’ll find fresh, approachable recipes full of the flavors that make spring worth celebrating.

So flip through, find something you love and make it yours. The season is short. Enjoy every bite!

Short on time? These five-ingredient recipes are perfect for busy nights and hungry crews.

Crisp, colorful and anything but ordinary, these vibrant salads turn the season’s best produce into something worth talking about.

Spring’s freshest fruits and veggies take center stage in recipes that are simple to make, beautiful to serve and worthy of the season.

Cheesy, cozy, sweet and savory, these brunch favorites are built to disappear fast.

Classic comfort food meets spring freshness in this holiday-ready spread, made for gathering, sharing and going back for seconds.

Fire up the season with bold, juicy, flavor-packed dishes perfect for easy weeknights or a backyard full of people.

Sweet, snackable and parent-approved, these baseball-inspired treats are fun to make, easy to love and guaranteed to knock snack time out of the park.

5 Ingredients or Less

Between packed calendars, warm-weather plans and everything else filling up this time of year, getting dinner on the table can feel like just another thing to juggle. These five-ingredient ideas make it easier to serve a meal that’s both nutritious and full of flavor. Sometimes, a handful of well-chosen ingredients is all it takes to feed yourself and your family well.

5-Ingredient Salmon Wellington Dinner

Prep: 15 minutes • Roast: 25 minutes • Serves: 2

1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet), thawed as label directs

2 boneless, skinless salmon fillets (about 5 ounces each)

1/4 tsp. salt

1/4 tsp. black pepper

1/3 cup refrigerated spinach artichoke dip

1 large egg

1 small bunch asparagus, ends trimmed Nonstick cooking spray

1. Position 2 oven racks to upper and lower positions; preheat oven to 400°. Line 2 rimmed baking pans with parchment paper. Gently roll puff pastry into 10-inch square; cut in half. Sprinkle salmon with 1/8 teaspoon each salt and pepper; spread dip over salmon and place 1 salmon fillet, dip side down, in center of each pastry half.

2. In small bowl, whisk egg and 1 teaspoon cold water. Brush edges of each pastry half with egg mixture; fold 2 opposite sides of pastry up and over salmon, overlapping on top of salmon, and brush seam with egg mixture. Fold remaining 2 opposite sides of pastry up and over salmon, overlapping on top of salmon; crimp seam with fork. Place wrapped salmon, seam side down, on 1 prepared pan; brush top and sides with egg mixture and diagonally score top of pastry several times in both directions with sharp knife. Roast salmon 13 minutes.

3. Spread asparagus on second prepared pan and spray with cooking spray; sprinkle with remaining 1/8 teaspoon each salt and pepper. Rotate pan with salmon; roast salmon and asparagus 12 minutes or until puff pastry is golden brown, internal temperature of salmon reaches 145° and asparagus is tendercrisp. Makes 2 Wellingtons and about 16 asparagus spears.

4. Serve Wellingtons with asparagus.

Approximate nutritional values per serving (1 Wellington, 4 asparagus spears): 838 Calories, 53g Fat (19g Saturated), 190mg Cholesterol, 965mg Sodium, 46g Carbohydrates, 6g Fiber, 5g Sugars, 3g Added Sugars, 45g Protein

5 Ingredients or Less

5-Ingredient Grilled Chili-Pineapple Turkey Sliders

Prep: 15 minutes • Grill: 7 minutes

Serves: 4

1 pound ground turkey

1 Tbsp. Tajín® seasoning

8 (1/8-inch-thick) slices Canadian bacon

8 (1/4-inch-thick) slices fresh pineapple

8 Hawaiian slider buns, split Optional toppings: bibb lettuce leaves, sliced red onion, sliced tomato and/or sriracha mayo

1. Prepare outdoor grill for direct grilling over medium heat. In large bowl, gently mix turkey and seasoning until combined; do not overmix. Form turkey mixture into 8 patties and make shallow indentation in center of each patty.

2. Place patties, bacon and pineapple on hot grill rack; cover and cook patties 7 minutes or until internal temperature reaches 165°, and bacon and pineapple 4 minutes or until grill marks appear, turning once. Transfer sliders, bacon and pineapple to rimmed baking pan.

Place buns, cut side down, on hot grill rack; cover and cook 1 minute or until toasted.

3. Top bottom buns with sliders, pineapple, bacon, optional toppings, if desired, and top buns. Makes 8 sliders.

Approximate nutritional values per serving (2 sliders): 463 Calories, 14g Fat (3g Saturated), 96mg Cholesterol, 1373mg Sodium, 49g Carbohydrates, 3g Fiber, 15g Sugars, 4g Added Sugars, 36g Protein

nobodymakes lemonade mike like

Sensational Salads

This time of year, the produce section is full of fresh inspiration: crisp greens, juicy berries and vibrant tomatoes just waiting to be tossed into something delicious. Salads are one of the easiest ways to make the most of those seasonal flavors, whether you’re putting together a quick lunch or a light side for dinner. Use our simple salad recipes to get something colorful, satisfying and anything but ordinary on the table in no time.

Avocado, Quinoa & Black Bean Salad

Prep: 15 minutes • Serves: 4

1 package (5 ounces) spring mix

1 package (4.2 ounces) ready to eat quinoa

1 avocado, peeled, pitted and chopped

1 cup chopped red, yellow and/or orange bell peppers

1 cup drained and rinsed low sodium black beans

1 cup fresh sweet or thawed frozen corn kernels

1/3 cup mango chipotle or favorite Southwest-style vinaigrette

1/2 cup coarsely crushed blue corn tortilla chips

1/4 cup roasted and salted pepitas

Ground chipotle powder for serving (optional)

1. In large bowl, toss spring mix, quinoa, avocado, peppers, beans, corn and vinaigrette.

2. Serve salad sprinkled with chips, pepitas and chipotle powder, if desired. Makes about 10 cups.

Approximate nutritional values per serving (21/2 cups): 332 Calories, 14g Fat (2g Saturated), 0mg Cholesterol, 376mg Sodium, 43g Carbohydrates, 12g Fiber, 8g Sugars, 2g Added Sugars, 12g Protein

Chile-Marinated Berry Mozzarella Salad

Prep: 10 minutes plus marinating • Serves: 4

2 plums, halved, cored and roughly chopped

1 jalapeño or red fresno chile pepper, halved, seeded and chopped

1 cup hulled and quartered strawberries

1/2 cup blueberries

1/2 cup raspberries

6 Tbsp. light raspberry vinaigrette

2 Tbsp. chopped fresh basil plus additional leaves for garnish (optional)

1 tsp. chopped fresh oregano

1 container (8 ounces) fresh mozzarella pearls, drained

1/2 tsp. flaky sea salt

1/4 tsp. ground black pepper

1. In medium bowl, toss plums, jalapeño, strawberries, blueberries, raspberries, vinaigrette, basil and oregano; cover with plastic wrap and refrigerate 1 hour. Fold in mozzarella, salt and pepper. Makes about 5 cups.

2. Serve salad garnished with basil leaves, if desired.

Approximate nutritional values per serving (11/4 cups): 212 Calories, 11g Fat (6g Saturated), 40mg Cholesterol, 696mg Sodium, 18g Carbohydrates, 3g Fiber, 12g Sugars, 4g Added Sugars, 11g Protein

Sensational Salads cont'd

Caprese Greens Salad

Prep: 15 minutes • Serves: 4

1 large beefsteak tomato, chopped

1 small shallot, thinly sliced

1/2 (8-ounce) container mozzarella pearls, drained

2 Tbsp. balsamic glaze

2 Tbsp. chopped fresh basil

1 Tbsp. extra virgin olive oil

1/4 tsp. salt

1/4 tsp. black pepper

1 container (5 ounces) mixed greens

1/4 cup chopped roasted and lightly salted shelled pistachios

1. In large bowl, toss tomato, shallot, mozzarella, balsamic glaze, basil, oil, salt and pepper; fold in greens. Makes about 7 cups.

2. Serve salad sprinkled with pistachios.

Approximate nutritional values per serving (13/4 cups):

186 Calories, 12g Fat (4g Saturated), 20mg Cholesterol, 281mg Sodium, 14g Carbohydrates, 3g Fiber, 8g Sugars, 0g Added Sugars, 8g Protein

Spring Produce Spotlight

Asparagus-Carrot Tart

Prep: 20 minutes plus thawing and cooling • Bake: 25 minutes • Serves: 4

1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet)

1 cup chopped asparagus

1 cup finely chopped carrots

2 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. ground black pepper

All-purpose flour for dusting

1 garlic clove, minced

1 cup whole milk ricotta cheese

1 Tbsp. chopped fresh dill plus additional for garnish (optional)

1/2 Tbsp. lemon zest

1/4 cup crumbled feta cheese

Spring is the season for fresh starts, and that includes what’s showing up in the produce aisle. From tender asparagus and sweet carrots to creamy avocados and artichokes, spring brings plenty of bright, flavorful ingredients into the spotlight. These recipes are all about making the most of what’s in season with ideas that feel a little elevated but are still wonderfully simple to pull together.

1 cup packed baby arugula

1 Tbsp. fresh lemon juice

1. Thaw puff pastry sheet as label directs. Preheat oven to 400°; line rimmed baking pan with parchment paper.

2. On separate rimmed baking pan, stir asparagus, carrots, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; spread in single layer and roast 8 minutes or until tender-crisp, stirring once. Transfer vegetables to plate; cool completely.

3. With rolling pin, on lightly floured work surface, gently roll out puff pastry sheet into 10-inch square; transfer to parchment paperlined pan. With fork, poke holes all over puff pastry; bake 10 minutes or until starting to brown. Cool puff pastry on pan 5 minutes.

4. In small bowl, stir garlic, ricotta cheese, dill, lemon zest, and remaining 1/4 teaspoon each salt and pepper. Leaving 1/2-inch border, spread ricotta cheese mixture over puff pastry; top with vegetables and feta cheese. Bake tart 15 minutes or until edges are puffed and golden brown; transfer to cutting board and cool 5 minutes.

5. In large bowl, toss arugula, lemon juice and remaining 1 tablespoon oil. Cut tart into 4 squares; top with arugula mixture and garnish with dill, if desired.

Approximate nutritional values per serving (1 square): 456 Calories, 32g Fat (15g Saturated), 40mg Cholesterol, 666mg Sodium, 37g Carbohydrates, 3g Fiber, 4g Sugars, 2g Added Sugars, 14g Protein

Fresh Picks for Spring Cooking Bright & Easy

Spring has arrived in Kansas City, and with it comes the season’s brightest, most vibrant produce. Whether you’re firing up the grill for the first time this year or just looking to lighten up weeknight dinners, these four spring favorites make it easy to eat well and enjoy the season.

Asparagus

Those slender green stalks are packed with fiber, folate and vitamins A, C and K, which support digestive and heart health. Look for firm stalks with tight tips. Thinner spears are tender and quick-cooking; thicker ones offer a heartier bite.

Keep it Fresh: Store upright in the fridge with ends in water, or wrap the ends in a damp paper towel.

Try this: Toss with olive oil, grill for 5 minutes, and finish with lemon and Parmesan. Add leftovers to pasta or omelets the next day.

Artichokes

Nothing says spring quite like artichokes. Heavy for their size with tight, compact leaves, they’re loaded with fiber and antioxidants that support heart health. A little squeak when you squeeze them is a good sign of freshness.

Keep it Fresh: Store unwashed artichokes in your crisper drawer for up to a week.

Try this: Steam whole artichokes and serve with garlic aioli for an easy, impressive appetizer, or toss marinated hearts into your favorite pasta salad.

Carrots

Crisp, sweet and versatile, fresh carrots deliver beta-carotene for eye health, plus plenty of fiber. Choose firm carrots with smooth, vibrant skin, and if the tops are attached, they should look perky, not wilted.

Keep it Fresh: Remove tops before storing to keep them crisp longer.

Try this: Roast with honey and thyme for a simple side, or shred raw into slaws and salads for color and crunch.

Avocados

Creamy, satisfying and full of heart-healthy fats, avocados are a go-to for spring dishes. They’re also rich in potassium and vitamin E. Gently press near the stem; if it yields slightly, it’s ready to enjoy.

Keep it Fresh: Ripen on the counter, then refrigerate to extend freshness.

Try this: Mash with lime juice and salt for instant guacamole, slice onto morning toast, or blend into smoothies, dressing or sauces.

Whether you’re roasting, blending, tossing or snacking, these spring favorites make it easy to cook with the season and enjoy every bite. Find what’s fresh this week in the produce aisle at Price Chopper.

Chickpea Salad-Stuffed Avocados

Prep: 10 minutes • Serves: 4

1 can (15 ounces) chickpeas, drained and rinsed

1/2 cup chopped Roma tomatoes

1/4 cup chopped English cucumber

1/4 cup chopped red onion

1 Tbsp. fresh lemon juice

1/2 Tbsp. ground cumin

1/2 Tbsp. olive oil

1/4 tsp. salt

2 large avocados, halved and pitted

Chopped fresh cilantro for garnish (optional)

1. In large bowl, toss chickpeas, tomatoes, cucumber, onion, lemon juice, cumin, oil and salt. Makes about 2 cups chickpea mixture.

2. Spoon chickpea mixture into avocado halves; garnish with cilantro, if desired. Makes 4 stuffed avocado halves.

Approximate nutritional values per serving (1 stuffed avocado half): 305 Calories, 19g Fat (3g Saturated), 0mg Cholesterol, 447mg Sodium, 29g Carbohydrates, 14g Fiber, 5g Sugars, 0g Added Sugars, 9g Protein

Air Fryer Crispy Artichoke Roll-Ups

Prep: 15 minutes

Air Fry: 21 minutes • Serves: 8

1/2 (8-ounce) package cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup mayonnaise

1 tsp. garlic powder

1/4 tsp. black pepper

1 can (14 ounces) quartered artichoke hearts, drained and finely chopped

16 street taco flour tortillas

Nonstick cooking spray

Chopped fresh parsley for garnish (optional)

1. In large bowl, stir cheeses, mayonnaise, garlic powder and pepper; fold in artichokes. Makes about 2 cups artichoke mixture.

2. Preheat 3-quart air fryer to 400° for 5 minutes. Spread 2 tablespoons artichoke mixture on bottom half of each tortilla; tightly roll up tortillas around filling and spray with

cooking spray. In 3 batches, air fry roll-ups, seam side down, in single layer 4 minutes or until tops are golden brown; turn and cook 3 minutes or until crisp. Makes 16 roll-ups.

3. Serve roll-ups garnished with parsley, if desired.

Approximate nutritional values per serving (2 rollups): 306 Calories, 17g Fat (6g Saturated), 25mg Cholesterol, 753mg Sodium, 31g Carbohydrates, 2g Fiber, 3g Sugars, 2g Added Sugars, 8g Protein

Tuna Hoagies

Ingredients

• 2 cans (5 oz.ea.) tuna, drained and flaked

• 1/4 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo

• 2 Tbsp. sweet pickle relish

• 4 (about 6 in. long) hoagie rolls or italian rolls

Directions

Combine tuna, Hellmann’s® or Best Foods® Real Mayonnaise and relish in medium bowl; set aside.

Fill

and garnish with lettuce leaf if desired.

Brunch Favorites

Savory tarts, fluffy bakes and cheesy quiche; this is the kind of brunch lineup that disappears fast. Perfect for easy mornings or holiday tables, these brunch favorites deliver a delicious mix of savory and sweet, with no judgment if you keep the last bite for yourself.

Chef Tip

Serve quiche with a bagged salad kit.

Turkey Sausage & Cheddar Crustless Quiche

Prep: 12 minutes plus standing

Cook/Bake: 17 minutes • Serves: 6

9 large eggs

1/4 tsp. salt

1/4 tsp. black pepper

1 cup shredded Cheddar cheese

1 Tbsp. olive oil

2 medium green and/or red bell peppers, cut into 1-inch pieces

1/2 medium yellow onion, cut into 1-inch pieces

6 breakfast turkey sausage links, cut crosswise into 1/2-inch pieces

1 cup shredded russet potato Chopped fresh chives for garnish (optional)

1. Preheat oven to 400°. In large bowl, whisk eggs, salt and black pepper; stir in 1/2 cup cheese.

2. In large cast-iron skillet, heat oil over medium-high heat. Add peppers and onion; cook 3 minutes or until starting to brown, stirring frequently. Add sausage and potato; cook 5 minutes or until browned, stirring frequently. Reduce heat to low; spread pepper mixture in skillet. Add egg mixture; cook 1 minute or until eggs are slightly set on bottom and edges and sprinkle with remaining 1/2 cup cheese. Transfer skillet to oven; bake 8 minutes or until eggs are set and internal temperature reaches 145°.

3. Let quiche stand 5 minutes; cut into 6 wedges. Serve quiche garnished with chives, if desired.

Approximate nutritional values per serving (1 wedge): 293 Calories, 18g Fat (4g Saturated), 332mg Cholesterol, 449mg Sodium, 8g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 18g Protein

Savory Bacon, Spinach & Artichoke Breakfast Tarts

Prep: 25 minutes • Bake: 25 minutes • Serves: 6

5 slices hickory smoked bacon, chopped

1/2 (8-ounce) package cream cheese, softened

1/3 cup Asiago cheese

1/4 cup chopped quartered artichoke hearts in water, drained

1/4 cup thawed and squeezed dry frozen chopped spinach

1 package (14.1 ounces) refrigerated pie crusts (2 crusts)

All-purpose flour for dusting

1 large egg

1 tsp. chopped fresh thyme

1. Preheat oven to 375°; line rimmed baking pan with parchment paper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.

2. In medium bowl, stir cream cheese, Asiago cheese, artichokes, spinach and bacon. Makes about 11/4 cups cream cheese mixture.

3. Soften pie crusts as label directs. Lightly dust work surface with flour; unroll pie crusts. With knife, cut 4 (31/2 x 3-inch) rectangles from each pie crust. Gather dough scraps; with rolling pin, roll out scraps and cut 4 more rectangles. Place about 3 tablespoons plus 1 teaspoon cream cheese mixture in center of 6 rectangles; top each with remaining 6 rectangles, seal edges with fork and place on prepared pan.

4. In small bowl, whisk egg; brush over tarts. With paring knife, cut 2 small slits in top of each tart; sprinkle with thyme and bake 25 minutes or until golden brown. Makes 6 tarts.

Approximate nutritional values per serving (1 tart): 316 Calories, 22g Fat (10g Saturated), 55mg Cholesterol, 488mg Sodium, 26g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 7g Protein

Brunch Favorites

Chef Tip

For a vegetarian

5-Ingredient Ham & Cheese Breakfast Mug

Prep: 5 minutes plus standing

Microwave: 2 minutes • Serves: 1

1 Tbsp. unsalted butter

1 large egg

3 Tbsp. whole milk

1/8 tsp. salt

1/8 tsp. ground black pepper

1/4 cup chopped deli ham

2 Tbsp. shredded Cheddar cheese

1 English muffin, toasted and cut into 1/2-inch pieces (about 1 cup)

Hot sauce for serving (optional)

Sliced green onions for garnish (optional)

1. In 12-ounce microwave-safe mug, heat butter in microwave oven on high 30 seconds or until melted; whisk in egg, milk, salt and pepper. Stir in ham and cheese; fold in muffin and let stand 2 minutes.

2. Heat mug in microwave oven on high 11/2 minutes or until egg mixture is set and internal temperature reaches 160°. Serve drizzled with sauce garnished with onions, if desired. Makes 1 breakfast mug.

Approximate nutritional values per serving (1 breakfast mug): 436 Calories, 25g Fat (13g Saturated), 251mg Cholesterol, 1095mg Sodium, 29g Carbohydrates, 2g Fiber, 5g Sugars, 2g Added Sugars, 22g Protein

Blueberry French Toast Bake

Prep: 30 minutes plus chilling and standing

Bake: 1 hour • Serves: 15

12 large eggs

2 cups half and half

1/3 cup maple syrup

1 Tbsp. lemon zest

2 tsp. ground cinnamon

11/2 tsp. almond extract

2/3 (16-ounce) loaf day-old sourdough or French bread, cut into 1-inch cubes (about 10 cups)

2 packages (8 ounces each) cream cheese, cut into cubes

2 packages (6 ounces each) blueberries (about 2 cups)

1 cup lightly packed light brown sugar

2 Tbsp. cornstarch

1 Tbsp. fresh lemon juice

1 Tbsp. unsalted butter

1. In large bowl, whisk eggs; whisk in half and half, syrup, lemon zest, cinnamon and almond extract.

2. In 13 x 9-inch baking dish, spread half the bread; top with cream cheese, half the blueberries and remaining bread. Pour egg mixture over bread mixture; press down gently with back of spoon to submerge bread. Cover with aluminum foil; refrigerate overnight.

3. Remove French toast from refrigerator and let stand 30 minutes; preheat oven to 350°. Bake French toast, covered, 30 minutes; uncover and bake 30 minutes or until top is golden brown.

4. In medium saucepan, whisk brown sugar, cornstarch and 1 cup water; heat to a boil over medium-high heat. Cook 2 minutes or until mixture starts to thicken, whisking constantly. Reduce heat to medium-low; stir in remaining blueberries and cook 4 minutes or until blueberries burst. Remove from heat; stir in lemon juice and butter. Pour blueberry mixture over French toast; let stand 10 minutes before serving. Makes about 15 cups.

Approximate nutritional values per serving (1 cup):

342 Calories, 17g Fat (10g Saturated), 195mg Cholesterol, 274mg Sodium, 33g Carbohydrates, 1g Fiber, 23g Sugars, 18g Added Sugars, 10g Protein

Spring Feast!

Spring holidays have a way of bringing people together around the table, whether you’re celebrating Easter or simply welcoming the season with family and friends. This festive spread is full of comforting favorites and fun, seasonal touches, from a flavorful ham centerpiece to cheesy sides and a sweet treat that’s perfect for sharing. With a few Easter-inspired ideas and plenty of springtime charm, these recipes are made for gathering, celebrating and enjoying every bite.

Honey-Sriracha Ham

Prep: 15 minutes plus standing

Bake/Cook: 2 hours • Serves: 24

1 (9- to 10-pound) smoked bone-in ham shank half

21/2 cups apple cider

8 fresh thyme sprigs plus additional for garnish (optional)

4 cinnamon sticks

3 garlic cloves, smashed

1/4 cup brown sugar

1/4 cup honey

1/4 cup sriracha

1. Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan; let stand at room temperature 30 minutes. Add 2 cups cider, thyme sprigs, cinnamon sticks and garlic cloves to pan; loosely cover ham with aluminum foil and bake 1 hour or until internal temperature reaches 90°.

2. In small bowl, whisk brown sugar, honey, sriracha and remaining 1/2 cup cider. Makes about 11/4 cups glaze.

3. Remove ham from oven; brush with some glaze. Bake ham, uncovered, 45 minutes or until internal temperature reaches 130°, brushing with glaze every 15 minutes. Loosely cover ham with foil; let stand 15 minutes before serving. (Internal temperature will rise to 140° upon standing).

4. Remove and discard thyme sprigs, cinnamon sticks and garlic from pan; whisk any remaining glaze into pan with drippings. Strain glaze mixture through fine-mesh strainer into small saucepan; cook over medium heat 15 minutes or until slightly thickened, stirring occasionally. Makes about 11/2 cups sauce.

5. Carve ham; serve with sauce garnished with thyme sprigs, if desired.

Approximate nutritional values per serving (about 5 ounces ham, 1 tablespoon sauce): 145 Calories, 4g Fat (1g Saturated), 55mg Cholesterol, 1224mg Sodium, 9g Carbohydrates, 0g Fiber, 7g Sugars, 3g Added Sugars, 19g Protein

5 Fun Facts About Easter & Tasty Ways to Celebrate

Whether you celebrate Easter the same way every year or you’re ready to shake things up, there are still a few surprises hiding in plain sight. Here are five fun Easter facts, paired with easy, delicious ways to bring them to life in your kitchen.

1. Easter is the biggest candy holiday in America.

Easter is consistently one of the top candyselling seasons of the year, right up there with Halloween. Beyond the chocolate bunnies, it’s the mix of sweet-and-springy treats (jellybeans, marshmallow chicks, candy-coated chocolates) that makes Easter baskets so iconic.

Try this: Build a “Candy Board.” Like a charcuterie board, but sweet. Arrange bite-sized chocolates, jellybeans, pastel cookies, fruit, and salty snacks like pretzels or popcorn.

2. The first “Easter eggs” weren’t chocolate.

Long before chocolate eggs filled store shelves, decorated eggs were a symbol of spring and renewal. In many cultures, eggs were dyed, painted or even intricately decorated as seasonal art.

Try this: Skip the kits and pick up items from our produce section for natural egg dyes, like:

• Red cabbage for blues

• Turmeric for sunny yellow

• Beets for pinks

• Onion skins for warm amber tones

3. Hot cross buns have a long history, and they’re trending again.

Hot cross buns (sweet rolls marked with a cross) have been part of Easter celebrations for centuries. Traditionally made with spices and dried fruit, they’re now getting modern makeovers with flavors like chocolate chip, citrus and caramel drizzle.

Try this: Upgrade store-bought buns in 5 minutes. Warm them in the oven, brush with butter or honey, then top with:

• Orange zest and powdered sugar

• Vanilla glaze and sprinkles

• A swipe of cream cheese frosting

4. Easter brunch is having a “mini bites” moment.

The classic Easter brunch spread isn’t going anywhere, but today’s tables are leaning more snackable: smaller portions, more variety, less stress. Think “choose-your-own-plate,” where everyone gets a little of everything.

Try this: Create a brunch sampler lineup. Mix sweet and savory with easy items like:

• Mini quiches or egg bites

• Yogurt parfait cups with berries and granola

• Fresh fruit skewers

• Crescent roll carrot “bundles” (stuffed with ham and cheese)

• A spring salad with strawberries or citrus

5. Lamb isn’t the only Easter centerpiece anymore.

Ham is a classic for a reason, but more families are switching it up with lighter spring-friendly mains that work better for smaller gatherings or when a ham just feels like too much.

Try this: Two centerpiece ideas that feel special but simple:

• Honey mustard roast chicken with carrots and potatoes

• Salmon sheet-pan dinner with lemon, asparagus and herbs

This Easter, pick one old tradition and one new idea from this list, then make it your own. Whether you’re dyeing eggs with beets or building your first candy board, we’d love to see how you celebrate. Share your creations with us on social and tag @my_pricechopper!

Classic Hot Cross Buns

Prep: 30 minutes plus standing and cooling • Bake: 35 minutes • Serves: 12

Nonstick cooking spray

11/2 cups whole milk

1 envelope (1/4 ounce) active dry yeast

1/2 cup plus 3 Tbsp. granulated sugar

5 cups all-purpose flour plus additional for dusting

1/2 tsp. ground cinnamon

1/2 tsp. salt

2 large eggs

5 Tbsp. unsalted butter, melted and cooled

1 cup golden and/or red raisins, soaked in warm water 30 minutes and drained

1/4 (8-ounce) package cream cheese, softened

1/2 cup powdered sugar

1. Spray large bowl with cooking spray; line 13 x 9-inch baking dish with parchment paper.

In small saucepan, heat milk over medium-high heat 3 minutes (temperature of milk should not be above 110°). Whisk in yeast and 1 tablespoon granulated sugar; let stand 5 minutes.

2. In bowl of stand mixer, whisk flour, cinnamon, salt and 1/2 cup granulated sugar. Attach dough hook to mixer; with mixer on medium-low speed, add eggs, butter and yeast mixture. Reduce speed to medium; knead dough 3 minutes or until soft and dough comes together. Add raisins; knead dough 1 minute or until incorporated.

3. On lightly floured work surface, knead dough 1 minute or until smooth and elastic; form into a ball and place in prepared bowl. Lightly spray top of dough with cooking spray; cover with plastic wrap and let stand in warm place 1 hour or until dough has almost doubled in size.

4. On lightly floured work surface, gently punch down dough; divide dough into 12 equal pieces,

roll each into a ball and place in prepared dish. Lightly spray tops of dough balls with cooking spray; cover with plastic wrap and let stand 30 minutes.

5. Preheat oven to 350°; bake dough balls 35 minutes or until golden brown.

6. In small saucepan, whisk remaining 2 tablespoons granulated sugar and 2 tablespoons water; heat to a simmer over medium-high heat. Brush sugar mixture over warm buns.

7. In medium bowl, stir cream cheese and powdered sugar; transfer to small zip-top plastic bag. Snip bottom corner of bag with kitchen scissors; pipe cream cheese mixture over buns to create crosses. Makes 12 buns.

Approximate nutritional values per serving (1 bun): 381 Calories, 9g Fat (5g Saturated), 52mg Cholesterol, 139mg Sodium, 68g Carbohydrates, 2g Fiber, 25g Sugars, 16g Added Sugars, 8g Protein

Super Cheesy Baked Macaroni

Prep: 25 minutes • Bake: 30 minutes

Serves: 10

1 box (16 ounces) cavatappi pasta

1 tsp. garlic powder

1 tsp. salt

1 tsp. ground black pepper

3/4 tsp. chipotle powder

2 packages (10 ounces each) queso Oaxaca or quesadilla, shredded

1 block (8 ounces) Colby Jack cheese, shredded

1 block (8 ounces) sharp Cheddar cheese, shredded

3 Tbsp. unsalted butter

3 Tbsp. all-purpose flour

2 cans (12 ounces each) evaporated milk

2 cups heavy cream, at room temperature

11/2 Tbsp. chipotle mustard or spicy brown mustard

Chopped fresh chives and/or cilantro for garnish (optional)

1. Preheat oven to 350°. Heat large covered saucepot of salted water to a boil over high heat. Add pasta; cook 7 minutes or until very al dente. Drain pasta.

2. In small bowl, stir garlic powder, salt, pepper and chipotle powder.

3. In large bowl, toss cheeses. Makes about 8 cups cheese mixture.

4. In separate large saucepot, melt butter over medium heat. Whisk in flour and half the salt mixture; cook 2 minutes, stirring constantly. Whisk in milk; heat to a simmer over medium heat, whisking constantly until mixture is smooth and thickened. Add cream and

mustard; heat to a simmer, whisking constantly. Remove saucepot from heat. Slowly whisk in remaining salt mixture and 5 cups cheese mixture, 1 cup at a time, whisking between each addition; fold in pasta until well coated with sauce. Makes about 8 cups pasta mixture.

5. In 13 x 9-inch baking dish, spread 1/2 the pasta mixture and sprinkle with 11/2 cups remaining cheese mixture; repeat layers once and bake 30 minutes or until edges bubble and top is browned. Makes about 10 cups macaroni.

6. Serve macaroni sprinkled with chives and/or cilantro, if desired.

Approximate nutritional values per serving (1 cup): 799 Calories, 53g Fat (34g Saturated), 149mg Cholesterol, 1195mg Sodium, 48g Carbohydrates, 2g Fiber, 10g Sugars, 0g Added Sugars, 35g Protein

Easter Bunny Cake

Prep: 45 minutes plus cooling

Bake: 1 hour 35 minutes • Serves: 14

Nonstick cooking spray

3 cups all-purpose flour

21/2 tsp. baking powder

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

11/4 cups whole milk

2 tsp. vanilla extract

3 pretzel sticks

1 container (16 ounces) white frosting

12/3 cups sweetened flake coconut

4 gum drops, halved crosswise

1/2 cup chocolate covered peanuts

1/2 cup gummy bears

1/2 cup malted milk balls

1/2 cup mini marshmallows 1/2 cup sour gummy worms

1. Preheat oven to 350°; spray large oven-safe bowl with cooking spray. Line 3 standard muffin cups with baking cups; line prepared bowl with parchment paper so that paper extends about 2 inches over sides of bowl. In medium bowl, whisk flour and baking powder.

2. In separate large bowl, with mixer on medium-high speed, beat sugar and butter 2 minutes or until light and fluffy; add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Add milk and vanilla extract; beat 1 minute or until incorporated. Add flour mixture and beat 2 minutes or until incorporated, scraping down bowl occasionally; pour into prepared bowl and muffin cups.

3. Bake cake and cupcakes 1 hour 35 minutes, removing cupcakes after 20 minutes, or until

toothpick inserted in center comes out clean; cool completely in bowl and muffin cups on wire rack. Remove cupcakes from baking cups. Using overhanging sides of parchment paper, transfer cake to work surface; remove parchment paper.

4. Place cake, flat side down, on large platter; using pretzels, attach muffins to cake to create “bunny tail” and “bunny feet.” Spread frosting over cake in even layer; sprinkle with coconut and press lightly so coconut adheres. Press gum drops on “bunny feet” to create “toes”; place peanuts, gummy bears, milk balls, marshmallows and worms around bunny on platter.

5. Cut cake into 14 slices.

Approximate nutritional values per serving (1 slice): 649 Calories, 22g Fat (13g Saturated), 91mg Cholesterol, 237mg Sodium, 108g Carbohydrates, 2g Fiber, 49g Sugars, 47g Added Sugars, 8g Protein

SPRING’S MVP? CHICKEN.

& Gather Grill

Grilling season is all about good food and easy get-togethers. Whether you’re cooking for the family on a weeknight or firing up the grill for friends, these recipes bring big flavor with a fresh, summery twist. With juicy, char-marked meats, colorful salsas and sizzling fajitas packed with everything you love, they’re meant to be served hot off the grill and enjoyed together.

Caribbean Steak with Mango Salsa

Prep: 15 minutes plus standing

Grill: 14 minutes • Serves: 4

1 large ripe mango, peeled, pitted and chopped

1 Tbsp. chopped fresh cilantro

1 Tbsp. finely chopped red onion

1 Tbsp. finely chopped, seeded jalapeño pepper

1 Tbsp. fresh lime juice

1/8 tsp. salt

11/4 pounds boneless beef top sirloin steak (about 1-inch thick)

1 Tbsp. lower sodium Caribbean jerk seasoning blend

1. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, stir mango, cilantro, onion, jalapeño, lime juice and salt; cover and refrigerate. Makes about 1 cup salsa.

2. Sprinkle both sides of steak with seasoning blend. Place steak on hot grill rack; cover and cook 14 minutes or until internal temperature

reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)

3. Serve steak topped with salsa.

Approximate nutritional values per serving (31/2 ounces steak, 1/4 cup salsa): 210 Calories, 6g Fat (2g Saturated), 85mg Cholesterol, 360mg Sodium, 10g Carbohydrates, 1g Fiber, 6g Sugars, 0g Added Sugars, 32g Protein

Grilled Blackened Pork Chops with Peach-Mango Salsa

Prep: 20 minutes plus standing Grill: 8 minutes • Serves: 4

4 garlic cloves, minced

1/4 cup chopped fresh cilantro

11/2 Tbsp. avocado oil

11/2 Tbsp. Cajun seasoning

1/2 tsp. kosher salt

4 boneless center-cut pork chops (about 11/2 pounds)

3 containers (4 ounces each) peach and mango fruit cups in slightly sweetened coconut water

2 Roma tomatoes, chopped

1 red bell pepper, chopped 1/3 cup chopped red onion

1 tsp. lime zest

1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir garlic, 2 tablespoons cilantro, oil, seasoning and salt; rub over pork chops and let stand 15 minutes.

2. In large bowl, toss fruit cups, tomatoes, pepper, onion, lime zest and remaining 2 tablespoons cilantro. Makes about 31/2 cups salsa.

3. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once. Makes 4 pork chops.

4. Serve pork chops topped with salsa.

Approximate nutritional values per serving (1 pork chop, heaping 3/4 cup salsa): 301 Calories, 13g Fat (3g Saturated), 86mg Cholesterol, 463mg Sodium, 16g Carbohydrates, 2g Fiber, 12g Sugars, 3g Added Sugars, 28g Protein

Grilled Everything Fajitas

Prep: 15 minutes plus cooling Grill: 12 minutes • Serves: 4

4 boneless, skinless chicken breasts

11/2 Tbsp. olive oil

21/2 tsp. everything seasoning plus additional for garnish (optional)

2 large green, red and/or orange bell peppers

1 large red onion, halved through root end

8 flour tortillas

Grilled avocado, fresh cilantro, lime wedges and/or sour cream for serving (optional)

1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken breasts, 1 tablespoon oil and seasoning; brush peppers and onion with remaining 1/2 tablespoon oil. Place chicken and vegetables on hot grill rack; cover and cook 12 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp, turning chicken once and vegetables occasionally. Transfer chicken and vegetables to cutting board and cool slightly. Cut peppers lengthwise in half; remove stems, cores and seeds. Slice chicken and vegetables.

2. Serve chicken and vegetables with tortillas garnished with seasoning, if desired, along with avocado, cilantro, lime wedges and/or sour cream, if desired.

Approximate nutritional values per serving (2 fajitas): 447 Calories, 15g Fat (4g Saturated), 94mg Cholesterol, 579mg Sodium, 34g Carbohydrates, 3g Fiber, 4g Sugars, 1g Added Sugars, 41g Protein

Chef Tip

To grill avocado, peel, halve and remove pit; spray with cooking spray. Place avocado, cut side down, on hot grill rack over medium-high heat; cover and cook 5 minutes or until grill marks appear, turning once.

Kids Club

Snacks and treats are always more fun when kids can get in on the action. This playful recipe brings sweet flavors kids love while using simple, better-for-you ingredients parents can feel good about. These fun energy pops are easy to make and so delicious, they’ll be asking for seconds.

Baseball Energy Pops

Prep: 30 minutes plus chilling and freezing • Serves: 10

Nonstick cooking spray

11/2 cups old-fashioned rolled oats

1/2 cup unsweetened coconut flakes

1/3 cup dark chocolate chips

1/4 cup ground flaxseed

2/3 cup peanut butter

1/4 cup honey

1 1/2 tsp. vanilla extract

1 package (12 ounces) white chocolate morsels

2 Tbsp. vegetable oil

10 cake pop sticks

1/4 (7-ounce) tube red cookie icing

1. Line 13 x 9-inch baking dish with aluminum foil so that foil extends about 2 inches over sides of dish; spray with cooking spray. Line rimmed baking pan with parchment paper.

2. In large bowl, stir oats, coconut, dark chocolate chips and flaxseed. Add peanut butter, honey and vanilla extract; stir until combined, using hands, if necessary. Press oat mixture into prepared dish; refrigerate 30 minutes or until hardened.

3. Using overhanging sides of foil, transfer cereal bar to cutting board and remove foil; using 2-inch circle cookie cutter or glass, cut out 10 circles.

4. In medium microwave-safe bowl, heat white chocolate morsels in microwave oven on high 2 minutes or until melted, stirring every 30 seconds; stir in oil. Dip 1 end of each cake pop stick into melted white chocolate, then insert into bottom edge of circles; place on prepared pan and freeze 20 minutes.

5. Reheat white chocolate as necessary if it begins to harden. Dip circles in melted white chocolate to completely cover, allowing excess to drip off; place back on same pan and refrigerate 20 minutes or until hardened.

6. Pipe “stitches” onto circles with icing to create “baseballs.” Makes 10 energy pops.

Approximate nutritional values per serving (1 energy pop): 277 Calories, 17g Fat (7g Saturated), 3mg Cholesterol, 65mg Sodium, 30g Carbohydrates, 3g Fiber, 22g Sugars, 21g Added Sugars, 5g Protein