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Weekly Specials

Each week we bring you the best prices on all your favorites. Check back each week to see what’s new!

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Gluten Free

SPD is proud to carry a wide variety of gluten free foods.

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Recipes

Each week we’ll bring you recipes with ingredients from our weekly ads! Doing our part to make your dollar go further.

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Community Card

Earn 3% of your qualifying purchases for your school or non-profit organization every time you shop.

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Catering

We know how busy your day can be so we have a full catering dept. to meet all your needs, from a whole- some dinner to a weekend party! We’ve got you covered.

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Services

Full service postal center, bill pay services, money orders, lottery sales, fishing licenses & more at each SPD location.

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Requests/Feedback

Is there something special you would like us to order? We’d be happy to. An item you would like us to stock regularly? Let us know. Have a question or comment? Tell us!

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The recipes below feature items from this weeks specials!

Thai-Dipped Beef Tri Tip

Tri-Tip On Sale - $5.99 per lb


  1. Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed.
  2. Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork.
  3. Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade.
  4. Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate.
  5. Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing.
  6. Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.

Sriracha Honey Chicken Legs

Whole Chicken Legs On Sale - $1.99 per lb

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
  3. Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
  4. Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
  5. Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

Pork Tenderloin Diablo

Pork Tenderloin On Sale Now - $2.99 lb

  1. Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
  2. Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
  3. Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
  4. Slice pork into 1/2-inch slices and serve topped with sauce.