Weis Markets

Celebrate big milestones with custom graduation cakes and crowd-pleasing party platters, made for every grad party gathering! 🎓🎉

Are you ready for a fun-filled summer?? 🎡 Get your discounted park tickets at your local Weis Markets today!

A simple splash of Lawry's® Hawaiian Marinade will bring new flavors to your grillin' night! 🍍 Grilled salmon marinated in a sweet and tangy marinade topped with fresh pineapple salsa will become your new summer cookout go-to! Ingredients: 2 pounds salmon fillets 1/2 cup Lawry's® Hawaiian With Tropical Fruit Juices Marinade 2 tablespoons Lawry's® Hawaiian With Tropical Fruit Juices Marinade 1 cup chopped fresh pineapple canned pineapple 1/4 cup finely chopped red bell pepper 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped red onion Directions: 1. Place salmon in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. 2. Meanwhile, for the Pineapple Salsa, mix 2 tablespoons of the remaining marinade, pineapple, bell pepper, cilantro and onion in small bowl until well blended. Set aside. Remove salmon from marinade. Discard any remaining marinade. 3. Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, brushing with remaining 2 tablespoons marinade halfway through cooking. Serve salmon with pineapple salsa.

Craving some crispy and cheesy goodness? These gluten free mini pizzas prove you don’t have to miss out on the good stuff! 🍕 Ingredients: 2 clove(s) garlic, minced 1 pkg (12 ounces) fresh riced cauliflower, located in the produce department 4 lg Weis Quality Eggs 1 1/4 cup(s) Almond Flour 2 tbsp. chopped fresh basil plus additional for optional garnish 1/2 pt Cherry Tomatoes, halved 1/4 sm red onion, thinly sliced 1/3 cup(s) chopped drained quartered Weis Signature Collection Whole Artichoke Hearts in water 1/4 cup(s) chopped drained Weis Signature Collection Roasted Red Peppers 1/4 cup(s) crumbled reduced-fat feta cheese Directions: 1. Preheat oven to 400°; line 2 rimmed baking pans with parchment paper. In afood processor, pulse garlic; scrape down sides of the bowl. Add cauliflower; pulse 10 times or to a fine, rice-like consistency. Makes about 3 cups. 2. In a large bowl, whisk eggs; stir in almond flour, basil and cauliflower mixture. Divide mixture into 4 balls and shape each into a 6-inch circle (about ½-inch thick) on prepared pans. Bake crusts 20 minutes or until golden brown and crisp. 3. Top crusts with tomatoes, onion, artichokes, peppers and cheese; bake 10 minutes or until edges are crisp and vegetables are lightly browned. Cut each pizza into 4 pieces and basil garnish, if desired.

Sizzle into summer with sausage savings all season long 🌭☀️ Stock up and fire up the grill!

Spring to it and Get Rewarded! 🌼Redeem your Weis Rewards Points for springtime favorites! View Rewards /spring-it

Crispy salmon, hearty farro, and fresh kale all in one nourishing bowl 🥬✨ The perfect mix of wholesome, flavorful, and easy enough for any night of the week. Ingredients: Nonstick Cooking Spray 4 cup(s) Weis Fresh From The Field Kale Greens, packed, chopped 3 tbsp. Weis Quality Extra Virgin Olive Oil, divided 1/2 tsp. Weis Quality Salt, divided 1/2 tsp. Weis Quality Ground Black Pepepr, divided 4 Skin-On Salmon Fillets, about 5 oz ea 1/2 cup(s) Weis Quality Plain Nonfat Greek Yogurt 1 1/2 tbsp. Fresh Orange Juice 1 1/2 tsp. Orange Zest 1 cup(s) Ready-To-Eat Cooked Beets, chopped 1/2 cup(s) Weis Quality Crumbled Goat Cheese Chives, chopped, for garnish (optional) Directions: 1. Preheat oven to 425°. Line rimmed baking pan with aluminum foil; spray with cooking spray. Prepare farro as label directs; cover to keep warm. Makes about 3 cups farro. 2. In large bowl, toss kale, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Place salmon, skin side down, on prepared pan. Brush tops of salmon with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon each salt and pepper. Roast salmon 5 minutes; transfer salmon to 1 side of pan. Spread kale mixture on opposite side of pan; roast 10 minutes or until internal temperature of salmon reaches 145° and kale is crisp. Makes 4 salmon fillets and 2 cups kale. 3. In medium bowl, stir yogurt, orange juice and orange zest. Makes about 1/2 cup yogurt mixture. 4. Divide farro into 4 bowls; top with beets, cheese, salmon, kale and yogurt mixture. Garnish bowls with chives, if desired. Makes 4 bowls.

Cheesy sausage & pepper tortellini bake = the ultimate busy weeknight win 🍝✨ Packed with savory sausage, colorful peppers, tender tortellini, and melty cheese in every bite! Ingredients: Nonstick Cooking Spray 1 pkg Weis Quality Cheese Tortellini, 19 oz 1 pkg Sweet Italian Sausage, 16 oz, casings removed if necessary 1 med Green Bell Pepper, thinly sliced 1 sm Yellow Onion, halved and thinly sliced 1 tbsp. Weis Quality Olive Oil 3 Garlic Cloves, minced 1 jar Low Sodium Marinara Pasta Sauce, 25 oz 1/2 pkg Weis Quality Original Cream Cheese, 8 oz, softened 1 pkg Weis Quality Shredded Low-Moisture Part-Skim Mozzarella Cheese, 8 oz Directions: 1. Preheat oven to 400°; spray 13 x 9-inch baking dish with cooking spray. Prepare tortellini as la-bel directs; drain and return to saucepot. 2. In large skillet, cook sausage over medium-high heat 7 minutes or until browned, breaking up sausage with side of wooden spoon; with slotted spoon, transfer sausage to paper towel-lined plate. 4. Add pepper, onion and oil to skillet; cook 5 minutes or until vegetables are tender, stirring occa-sionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Reduce heat to medium-low. Add pasta sauce; cook 4 minutes or until heated through, stirring occasionally. Stir in cream cheese and sausage; cook 2 minutes or until cheese melts, stirring occasionally. Fold pepper mixture into tortellini; spread in prepared dish and sprinkle with mozzarella cheese. Bake tortel-lini mixture 25 minutes or until cheese is melted and top is lightly browned. Makes about 9 cups. 4. Serve tortellini bake sprinkled with parsley.

Roses are red, the sky is blue, To all the moms, we want to say thank you! ❤️ Wishing all the moms out there the happiest Mother's Day! 💐

Blooming with love for Mom? 💐🌸 Get Mom a Weis Choice Bouquet for FREE with 200 Weis Rewards points! View rewards /mothers-day-rewards

Who doesn’t love pancakes? Gluten free pancake and waffle mix makes it possible for everyone to enjoy. Try these Gluten Free Berry Pancake Mini Muffins, which can also be make in to regular sized muffins just cook a little longer. Ingredients: 1 1/2 cup(s) Weis Quality Gluten-Free Pancake & Waffle Mix 1 cup(s) water or milk 2 tbsp. Weis Quality Vegetable Oil 2 lg Weis Quality Eggs 1/2 cup(s) strawberries, chopped 1/2 cup(s) Blueberries Weis Quality Nonstick Cooking Spray Weis Quality Pure Maple Syrup, for dipping Directions: 1. Preheat oven to 375°F. 2. Spray mini muffin tin with nonstick cooking spray or line with muffin liners. 3. Mix together gluten free pancake mix, water, vegetable oil, and eggs. Fold in strawberries and blueberries. 4. Divide batter into muffin tin and bake for 12-14 minutes, then let cool for 5 minutes in muffin tin. Transfer to a wire rack.

A sweet treat for the sweetest Mom! 🧁💖 Pick up a 6 pack of bakery fresh cupcakes for FREE with 200 Weis Rewards points! View rewards /mothers-day-rewards