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Cook Close to Home with these great recipes

Blythedale Farms Cranberry–Maple Baked Brie >>
Citrus–Glazed Salmon >>
Italian–Style Meatball Calzones >>
Mixed Berry Granola Crunch Crumble >>
Nantucket Spice–Rubbed Shrimp & Spinach Salad >>
Open–Face Ham, Cheddar & Apple Sandwich >>
Smoked Ham & Cheddar Cheese Breakfast Strata >>
Spinach Salad with Blue Cheese, Shrimp & Maple Vinaigrette >>
Three cheese pene spinach & sun–dried tomato bake >>
Wild Blueberry Pancakes >>
Zesty Roast Beef & Cheddar Wrap >>


Blythedale Farms Cranberry–Maple Baked Brie

Blythedale Farms Cranberry-Maple Baked Brie

Active Time: 10 minutes

Total Time: 30 minutes

Serves: 6–8

Ingredients

1 round (7 ounces) Vermont Blythedale Farms Brie
2 tablespoons butter
1/4 cup Highland Sugarworks Medium Amber maple syrup
2 tablespoons Hannaford dark–brown sugar
1/4 cup Nature’s Place dried cranberries
1/4 cup Nature’s Place bulk sliced almonds
1 Nature’s Place baguette, thinly sliced and toasted

Directions

  • Preheat oven to 325°F
  • Melt butter in small saucepan over low heat
  • Add maple syrup and brown sugar, stir to dissolve sugar
  • Remove from heat; set aside. Place Brie in small baking dish
  • Pour syrup mixture over Brie Sprinkle with cranberries and almonds
  • Bake 12–15 minutes. Let cool slightly before serving
  • Serve baked Brie in baking dish. Serve with toasted baguette slices

Citrus–Glazed Salmon

Citrus–Glazed SalmonActive Time: 20 minutes

Total Time: 35 minutes

Serves: 4

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon fresh orange juice
1/2 teaspoon grated orange zest
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon McClure’s honey
1/4 cup olive oil
4 (6–ounce) salmon fillets
2/3 cup Stonyfield Organic low–fat plain yogurt
4 cups Taste of Inspirations herb spring mix
1 orange, peeled, cut in half and thinly sliced

Citrus Vinaigrette Directions

  • Combine lemon juice, lemon zest, orange juice, orange zest, salt, pepper and honey in small bowl
  • Whisk in olive oil; set aside

Salmon Directions

  • Preheat broiler to high heat
  • Line broiler pan with aluminum foil
  • Place salmon fillets on pan, drizzle each with 1 teaspoon citrus vinaigrette
  • Broil salmon 4 inches from heat for 8–10 minutes or until opaque. Meanwhile, mix yogurt into bowl with remaining vinaigrette
  • Remove salmon from broiler and let cool slightly
  • Place 1 cup salad mix on each serving plate; place several orange slices over salad on plate
  • Top with salmon
  • Pour citrus–yogurt dressing over salmon and serve

Italian–Style Meatball Calzones

Italian–Style Meatball CalzonesServes: 4

1 package Pepe’s Frozen Pizza Dough, thawed and divided in half
8 Nature’s Place Meatballs, sliced
2 cups Rao’s Arrabbiata Pasta Sauce
2 cups shredded mozzarella
1/4 cup grated Parmesan cheese

Directions

  • Preheat oven to 450°
  • Flatten dough into two 10–inch disks, using lightly floured hands or rolling pin
  • Transfer disks to pizza stone or baking sheet
  • Place 4 meatballs, 1/2 cup pasta sauce, 1 cup mozzarella and 2 tablespoons Parmesan cheese on one side of each disk leaving a 1–inch border
  • Fold dough over top and press firmly to seal
  • Bake in oven 15 minutes or until golden
  • Let cool slightly, divide in half and serve with remaining 1 cup pasta sauce, warmed

Mixed Berry Granola Crunch Crumble

Mixed Berry Granola Crunch CrumbleActive Time: 15 minutes

Total Time: 1 hour 15 minutes

Serves: 6–8

Ingredients

8 cups Wyman’s quick–frozen mixed berries
3 tablespoons quick–cooking tapioca
1/4 cup Maine maple syrup
1/2 teaspoon grated lemon zest
1 3/4 cups Hannaford all–purpose flour
1/3 cup Hannaford dark–brown sugar
1/3 cup Hannaford granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup butter, melted
1 cup Grandy Oats Classic Granola
Maple’s Organic cardamom–ginger gelato

Directions

  • Preheat oven to 350°F
  • Toss mixed berries with tapioca, maple syrup and lemon zest
  • Set aside
  • In a large bowl, whisk together flour, sugars and spices
  • Stir in butter; coarse crumbs will form
  • Blend granola into crumb mixture
  • Pour fruit filling into a 9–inch pan
  • Pour crumb mixture evenly over fruit
  • Bake until topping is light golden, about 55 minutes
  • Let cool slightly
  • Serve with a small scoop of Maple’s organic cardamom–ginger gelato

Nantucket Spice–Rubbed Shrimp & Spinach Salad

Nantucket Spice–Rubbed Shrimp & Spinach SaladServes: 4

Ingredients

1/2 pound large shrimp, peeled, deveined
2 teaspoons Nantucket Off–Shore Nantucket Rub
1 tablespoon vegetable oil
6 cups baby spinach, washed, drained
1/4 red onion, thinly sliced
1 ripe avocado, peeled, pitted, diced
1/4 cup Old Cape Cod Raspberry Vinaigrette
1 cup Chatham Village Garden Herb Croutons

Directions

  • Sprinkle Nantucket rub over both sides of shrimp
  • Heat oil in large skillet over medium high heat
  • Saute shrimp, turning, until cooked through, about 3 minutes
  • Toss spinach, onion, avocado, salad dressing and shrimp in large bowl
  • Top with croutons and serve

Open–Face Ham, Cheddar & Apple Sandwich

Open–Face Ham, Cheddar & Apple SandwichIngredients

6 slices Rockhill Bakehouse Artisan Bread
2 Tbsp. olive oil
2 Tbsp. Dijon mustard
4 Tbsp. Taste of Inspirations Cranberry Apple Chutney
1 large New York State apple (Cortland), quartered, thinly sliced
1 1/4 lbs. Shalen’s Smokehouse Deli Ham, thinly sliced
12 oz. Yancey’s Fancy XXX–tra Sharp Cheddar Cheese, sliced
1/4 cup chopped fresh chives

Directions

  • Preheat broiler to high heat
  • Brush one side of each slice of bread with olive oil
  • Place oil side up on baking sheet
  • Broil, watching carefully, until bread begins to brown around edges, about 1–2 minutes
  • Turn bread over and spread mustard and chutney on un–toasted side of each slice
  • Top with ham, apple slices and cheese
  • Broil until cheese melts and begins to brown in spots, about 2–3 minutes
  • Sprinkle with chives and serve warm

Smoked Ham & Cheddar Cheese Breakfast Strata

Smoked Ham & Cheddar Cheese Breakfast StrataIngredients

8 large eggs
4 cups whole milk
1 1/2 tsp. dry mustard
1 tsp. salt
1/4 tsp. freshly ground pepper
8 slices white bread, crusts removed, cut into 1–inch pieces
1/2 medium red bell pepper, seeded, diced
1/2 Vermont Smoke & Cure Ham Steak, diced
2 cups grated Cabot Sharp White Cheddar, divided
2 Tbsp. butter
1 cup Hannaford Corn Flakes cereal

Directions

  • Butter a 13 x 9–inch glass baking dish
  • Beat eggs, milk, mustard, salt and pepper in large bowl
  • Spread bread, red pepper, ham and 1 1/2 cups cheese (reserve remaining 1/2 cup cheese for top) in baking dish
  • Pour egg mixture over bread
  • Cover and refrigerate overnight
  • Preheat oven to 375°
  • Bake strata uncovered until just set in center, about 50 minutes
  • Meanwhile, melt butter, pour over corn cereal in small bowl
  • Toss to coat
  • Sprinkle remaining 1/2 cup cheese and corn flakes over top and bake until cheese melts, about 5 minutes more
  • Let stand 10 minutes and serve

Spinach Salad with Blue Cheese, Shrimp & Maple Vinaigrette

Spinach Salad with Blue Cheese, Shrimp & Maple VinaigretteIngredients

2 Tbsp. white wine vinegar
1 Tbsp. minced shallot
1 tsp. Dijon mustard
1 tsp. coarse salt
2 Tbsp. Blue Heron Maple Syrup
6 Tbsp. olive oil
1 container (7–ounces) baby spinach
4 oz. Great Hill Blue Cheese, crumbled
1 Granny Smith apple, cored, thinly sliced
1 cup walnuts, toasted
1 box frozen Taste of Inspirations Bacon–Wrapped Shrimp, cooked
1 1/2 cups Stacy’s Pita Chips (Simply Naked flavor)

Directions

  • Combine vinegar, shallots, mustard, salt and maple syrup in small bowl
  • While whisking, slowly add olive oil until mixture is emulsified
  • Toss spinach, blue cheese, apples and walnuts in large salad bowl
  • Add 1/4 cup dressing
  • Toss gently
  • Divide salad among 6 serving plates
  • Top each plate with 4 bacon–wrapped shrimp and pita chips
  • Serve with remaining maple vinaigrette

Three cheese pene spinach & sun–dried tomato bake

Three cheese pene spinach & sun–dried tomato bakeActive Time: 20 minutes

Total Time: 1 hour 15 minutes

Serves: 6

1/2 cup Hannaford grated Parmesan cheese
1 container (15 ounces) Sorrento part–skim ricotta cheese
1 Nellie’s Nest Cage Free large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 package (16 ounces) Formaggio sun–dried tomato parsley mozzarella balls, liquid drained and sliced
3 cups Casa Visco Homestyle spaghetti sauce
4 cups Nature’s Place organic baby spinach, rinsed
1 box (13.25 ounces) Hannaford whole–wheat penne rigate, cooked according to package directions

Directions

  • Preheat oven to 350°F
  • In large bowl combine Parmesan, ricotta, egg, salt and pepper
  • Add mozzarella cheese and sun–dried tomatoes, reserving 1/4 cup for topping
  • Add Casa Visco sauce and fresh spinach to cheese mixture
  • Add cooked penne to cheese mixture and toss to coat
  • Pour into 13 x 9–inch pan
  • Top with remaining 1/4 cup mozzarella and sun–dried tomatoes
  • Cover and bake casserole 35 minutes until heated through

Wild Blueberry Pancakes

Wild Blueberry PancakesServes: 3–4

1 box pancake and waffle mix
2–3 tablespoons milk
1 Stonyfield (6 oz) Organic Wild Blueberry Yogurt
1 cup McClure’s Maple Syrup, heated
1 1/2 cups mixed fresh berries such as raspberries, blueberries, strawberries

Directions

  • Prepare pancake mix according to package directions, substituting wild blueberry yogurt for milk in recipe
  • Add a few tablespoons milk if batter is too thick
  • Ladle batter onto hot griddle, flip when air bubbles begin to pop
  • Turn once and cook until done
  • Top with warm syrup, fresh fruit and serve

Zesty Roast Beef & Cheddar Wrap

Zesty Roast Beef & Cheddar WrapTotal Time: 30 minutes

Serves: 4

4 whole–wheat tortillas (6 inch)
1/4 cup Cedar’s Garlic Lovers Hommus
1/2 pound Old Neighborhood roast beef, thinly sliced
2 cups shredded lettuce
1/4 cup Cedar’s black bean salsa
1 avocado, peeled, seeded, chopped
4 ounces Nature’s Place organic cheddar cheese, grated

Directions

  • Place 4 tortillas on clean work surface
  • Spread each tortilla with 1 tablespoon humus
  • Divide remaining ingredients among tortillas
  • Roll up. Can be made ahead of time
  • Wrap tightly in plastic wrap
  • Refrigerate up to 24 hours before serving
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