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Labor Day Barbecue Ideas

By Dena Zigun August 30, 2018

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Labor Day Weekend marks the last long weekend of the summer. The school year has started, and it’s time to say goodbye to those lazy summer days. There’s no better way to end the summer than with a big backyard barbecue.

Here are some ideas for changing up your BBQ this weekend:

Fire up the Grill

For the main course, spice things up with seasoned burgers and kabobs that are ready to grill. Or offer a menu of homemade kabobs with different marinades, proteins and vegetables. Make several choices for your gathering or give guests of all ages the chance to mix and match their own. It’s a fun way to please even the pickiest eaters.

Stop by our meat department for our Certified Angus Prime Grinds. We offer Prime Grinds as 85% and 90% lean ground beef, and made into Pub Burgers, Sliders, and six mouth-watering flavored patties: Mushroom & Swiss, Onion & Pepper, Bacon, Bacon & Cheddar, Cracked Black Pepper and Steakbomb. With a combination of Pepperoni, Onions, Green and Red Peppers, Mushrooms and Provolone, Steakbomb is prime burger meets pizza meets Italian sub, all rolled into one. And try our newest flavors, Beef Chorizo and our Capri Burger, with Sundried Tomatoes, Basil & Mozzarella.

For hot dogs, find Kayem Fenway Franks and Monster Dogs in the deli.

Summer Sides

Stop by our deli to pick up your favorite summer sides and salads. From our own Homemade Seafood Salad  or Red Potato Salad to old favorites such as All Natural Cole Slaw and Homemade Potato Salad, there are options for everyone at your party.

Don’t Forget the Produce

On the side, savor sweet summer corn on the grill with a variety of flavorful toppings. Cover with a creamy mayo with parmesan and basil or go Mexican style with queso fresco and chipotle chile powder.

Find new ways to enjoy the bounty of tomatoes in the produce department, from panzanella salad to homemade Bloody Marys. Or savor summer tomatoes well into the fall by making your own homemade ketchup in a slow-cooker!

For dessert, feature juicy berries, with a blend of raspberries, blackberries and blueberries without covering up their naturally sweet flavors! Bring a touch of sophistication the berries with zabaglione – an Italian whipped custard sauce – and serve in a martini glass. Bring home a new S’mores Pie from Our Bakery and heat it up in the oven or on the grill.

You can’t have a cook-out without some sweet, juicy watermelon. Enjoy it as is, or incorporate it into exciting new salads, salsas or sweet treats using this recipe for Watermelon Blueberry Pops or any of these great ways to serve watermelon.

No Time to Cook?

If you’ve decided last minute to host a Labor Day get together, we’ve got you covered there as well! Our Hot Bar has plenty of BBQ Favorites like Pulled Pork, St. Louis Ribs, and Mom’s Baked Beans, all hot and ready to serve so you can spend less time in the kitchen and more time soaking up the last of the summer sun.







By Berit Bancroft August 21, 2018

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We’re gearing up for football season and the Boston College Ball Kid of the Game Contest has arrived! Enter to win 4 tickets to the first Boston College Eagles game of the season vs UMass Minutemen and join the team on field during warm ups!

The game is Saturday, September 1st, you have until midnight on Tuesday, August 28th to enter. For ages 12 and under.

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events, Kids Club, What's New

NEW: Meal Maker Kits

By Berit Bancroft August 02, 2018

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On a busy weeknight, get dinner on the table quickly with our new Roche Bros. Meal Maker Kits.

With marinated meats, pre-cut vegetables and nearly all ingredients included, it’s an easy, low-prep meal kit solution, available in the store in our Meal Solutions Center. Each recipe takes only 10-20 minutes of prep work and serves two people. If you have a bigger crowd to feed, make more than one. And there’s no subscription required!

Try all five of our original recipes:

Cajun Chicken, Roasted Yukons and Spicy Sweet Peppers

Prep: 15 minutes  Roast: 20-30 minutes   Serves: 2

This kit comes complete with boneless, skinless chicken breasts in a fiery Cajun marinade. Top it with sautéed sweet peppers and onions, roasted Yukon potatoes on the side and a Cajun remoulade for sauce.

Chili-Lime Steak Fajitas

Prep: 20 minutes plus preheating   Roast: 15 minutes   Serves: 2

Zesty chili-lime marinated flap steak is ready to wrap in flour tortillas after cooking quickly in a hot saute pan, along with all the fixins included: peppers and onions, guacamole, sour cream and lime.

Maple-Walnut Crusted Salmon and Vegetables

Prep: 10 minutes  Roast: approximately 25 minutes  Serves: 2

Encrusted with mustard, chopped walnuts, maple syrup and dill, salmon becomes an elegant weeknight meal. It’s also roasted in the same pan with asparagus and diced sweet potatoes, making clean up a breeze, and served with Lemon Shallot Vinaigrette.

Pork Chops with Honey-Dijon Slaw and Smashed Potatoes

Prep: 10 minutes   Cook: 8 minutes   Serves: 2

Pork chops with a kale, cabbage and carrot slaw with honey-dijon dressing comes together in minutes with this quick preparation, paired with smashed red new potatoes cooked in the microwave and drizzled with butter to serve.

Pan-Seared Sirloin Steak with Zesty Parsnip Fries & Burst Tomato Topping

Prep: 10 minutes   Roast: 20 minutes   Serves: 2

A simple, pan-seared sirloin steak is served with parsnip fries tossed in oregano, garlic powder, lemon pepper, red pepper flakes, and Parmesan, and topped with a tomato mixture that bursts when heated in a hot skillet.





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