Lewis' Supermarket

Just A Friendly Reminder That We Are Open ALL DAY Today And Open 8 AM-12 PM Tomorrow For Easter! We Hope Everyone Has A Great Weekend With Their Family

Lisa O’Conger Wants Everyone To Have A Great St. Patrick’s Day And To Be Safe Tonight!

HAPPY ST. PATRICK'S DAY EVERYONE! Stop By The Store To Listen To Some Irish Music While You're Grabbing Any Last Minute Corned Beef Briskets, Potatoes, And Cabbage!

Merry Christmas Everyone! Just A Reminder That We Are CLOSED Today. Enjoy The Day With Friends And Family!

Just A Reminder That We Are Open Today 12/24 Until 6 PM, And We Are CLOSED ALL DAY Christmas Day!

Stop By The Hot Bar To Load Up On Bacon Wrapped Chili Cheese Dogs For The Games Today! Carmine's Personal Record Is Six, Can You Top Him?!

Looking For Something New To Add To Your Sunday Dinner Rotation? Homemade Pizza With Fresh Burrata Is The Answer! What You'll Need: For the pizza dough: 2 1/4 teaspoons active dry yeast (one packet)... 1 1/8 cups warm water 1 tablespoon olive oil 1 tablespoon honey 3 cups all-purpose flour 1 teaspoon salt For the pizza: 1 pizza dough 2 tablespoons olive oil 1 clove garlic, minced 1/2 teaspoon dried oregano 4 ounces fresh mozzarella, sliced 8 ounces buratta 6 ounces sliced prosciutto Red pepper flakes 1 cup arugula Salt and pepper Balsamic glaze Directions: For the pizza dough: In a large bowl, combine yeast, warm water, olive oil, and honey. Mix with a spoon, then let sit for 10 minutes, until foamy. Add in 2 1/2 cups flour and 1 teaspoon salt, stir well until the dough starts to come together, but is still a little sticky. Using your hands, form the dough into a ball and add in the remaining 1/2 cup of flour. Knead the dough on a floured surface for a few minutes. Rub the same bowl with a little bit of olive oil and place the dough inside the bowl, turning to coat all sides with the oil. Cover the bowl with a towel and let sit in a warm place for 1- 1 1/2 hours to rise. Preheat the oven to 450 degrees F, or if you're using a pizza stone, preheat to 500 degrees F. Once the dough has risen, lightly flour a flat surface. Use your hands or a rolling pin to roll out the pizza dough until it reaches your desired shape. To assemble the pizza: Brush the pizza dough with 1 tablespoon of olive oil. Place dough onto the pizza stone, or onto a baking sheet, and bake in the oven for 7-9 minutes, until crust is cooked through and lightly golden brown. Remove crust from the oven and brush with the remaining olive oil. Add minced garlic and dried oregano to the crust. Top with the mozzarella slices and break the burrata into crumbles onto the crust as well. Put the crust back into the oven and bake for 5-6 minutes, until cheese is melted and bubbling. Take the pizza out of the oven and top with the sliced prosciutto. Place the pizza back into the oven and bake for an additional 5-7 minutes until prosciutto is slightly crispy and the crust is entirely cooked through and golden brown. In a small bowl, toss the arugula with a teaspoon or so of olive oil and season with salt and pepper. Top pizza with arugula, red pepper flakes, and a heavy drizzle of the balsamic glaze.

Be Safe Everyone!

Just A Friendly Reminder We Are Open All Day Today And Open Tomorrow 8-12 PM For Any Last Minute Thanksgiving Dinner Necessities! We Hope All Of Our Amazing Customers Have A Great Thanksgiving, Stay Safe!

Our Weekly Ad Is Back Loaded With Sales To Finish Up Those Thanksgiving Lists! Just A Friendly Reminder We Are Open ALL DAY Wednesday 11/25 And 8 AM To 12 PM On Thanksgiving Day For Any Last Minute Items!

Happy 21st Birthday To Our Favorite Cashier, Lisa Conger! Stop By And Wish Her A Happy Birthday! Don't Forget To Meet Her At The PourHouse Neighborhood Bar & Grille For A Birthday Drink Later!

Happy Veteran's Day To All Of The Brave Men And Women Who Have Served, And Are Currently Serving Our Country! We Thank You For Your Service.

Jeff Is Cutting Up Fresh Double Cut Pork Chops This Morning! Be Sure To Stop By And Grab Some For Delicious Cornbread Stuffing Stuffed Pork Chops What you'll Need: 3 tablespoons butter or margarine 1 cup chopped fresh mushrooms... 1 cup seasoned cornbread stuffing (from 16-oz bag) 3 tablespoons chicken broth 1 cup shredded white Cheddar cheese (4 oz) 3 teaspoons chopped fresh sage leaves 4 to 6 Lewis' Double Cut Chops trimmed of fat 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon olive oil Directions: 1. Heat oven to 350F. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook mushrooms in butter 2 to 3 minutes or until tender. Remove from heat. Add stuffing and broth; stir until liquid is absorbed. Stir in cheese and 2 teaspoons of the sage. 2. Make a pocket in each pork chop by cutting into side of chop toward the bone. Spoon stuffing mixture into each pocket; secure opening with toothpicks. Sprinkle pork with salt, pepper and remaining 1 teaspoon sage. 3. In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add 3 pork chops; cook 4 minutes, turning once, until browned. Spray broiler pan rack with cooking spray. Place pork on rack in pan. Repeat with remaining pork chops. Brush chops with oil. 4. Bake 20 minutes or until meat thermometer inserted in center of meaty portion reads 145F. Let stand 3 minutes.

Add This Stuffed Tomatoes Recipe To Your Dinner Rotation, It's Delicious!! What You'll Need: 4 large tomatoes 1 tbsp. extra-virgin olive oil... 1 shallot, minced (1/4 cup) 1 Garlic clove, minced 1/2 lb. sweet or hot Italian sausage, casings removed 1/4 c. freshly chopped basil, plus more for garnish 3/4 c. panko bread crumbs 3 oz. fontina cheese, cut into 1/4" cubes 1/4 c. freshly grated Parmesan kosher salt Freshly ground black pepper Directions: 1. Preheat oven to 425. 2. Core tomatoes with a paring knife and cut a larger 2"-wide circle on top of each. Using a small spoon, scoop out insides, then place tomatoes upside-down on a paper towel-lined baking sheet and let drain while you prep the filling. 3. In a large skillet, heat olive oil over medium-high heat. Add shallot and garlic and sauté until fragrant, 1 to 2 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, 8 minutes. 5. Using a slotted spoon, remove sausage mixture to a large paper towel-lined bowl to soak up grease, then discard paper towel and stir in basil, panko, fontina, and Parmesan. 6. Place tomatoes in a small baking dish and season insides with salt and pepper. Stuff tomatoes with sausage mixture (filling will shrink as you cook, so be sure to mound tops until they look like they’re overflowing), and bake until cheese is melting and tops are golden,15 to 20 minutes. 7. Let cool 5 to 10 minutes and serve with a simple green salad, ENJOY!!

With Less Shortages Coming From Our Warehouse, We Are Happy To Announce Produce Sales Are Back! Don't Miss Some Of These Great Deals This Week!! Bananas - 49/lb! Blueberries And Blackberries 2 For $5! Strawberries $3.99/container... Red And White Seedless Grapes For $1.99/lb! As Inventories Increase, We Are Looking To Return To Our Usual Weekly Sales Soon, Stay Posted!!

Start The Morning Off Right With This Delicious Burrito!!

Welcome to the first day of All Things Apples! I make this applesauce every year, and it's great for baking or just eating warmed up with a bit of cinnamon. If you have an applesauce recipe or try this one, let us know in the comments!

It's Going To Be A Beautiful Day, Be Sure To Stop By The Deli And See What Amazing Sandwich Specials August Is Putting Together!

Stop By The Deli Or Give Us A Call To Reserve Your Fresh Koch's Turkey Farm Turkey For Thanksgiving This Year! We Have Limited Slots Available So Don't Wait Until It's Too Late