Giant Pumpkin Contests Coming to Buehler’s

Share your giant pumpkin with the world! Buehler’s will be hosting a Giant Pumpkin Contest at five store locations. Each store will choose a winner who will receive a $50 Buehler’s gift card.

The giant pumpkins will be displayed on the patio for shoppers to enjoy September 10 – 18. Buehler’s stores hosting the Giant Pumpkin Contests: Ashland, Wooster Milltown, Medina River Styx, Dover and Canton.

Do you have a giant pumpkin? Here’s how to enter the contest:

Contestants must register their pumpkin for the contest by September 4, 2020.

To register, email Buehler’s at with name, address, phone number and the Buehler’s location where the pumpkin will be entered. Or call and leave a message with the information: 1-888-283-4537.

One pumpkin per person.

Registered pumpkins must be dropped off Thursday, September 10 between 5-6 pm at selected Buehler’s store.

Each pumpkin must arrive on a standard four way pallet.

Pumpkins must be picked up on Friday, September 18 between 1-2 pm.

Contestants can be from anywhere in Ohio.

Winners will be based on the sum of the pumpkin’s circumference, side-to-side and stem-to-base measurements.

Buehler’s Fresh Foods grocery store was founded in 1929 by E.L. Buehler and his wife, Helen. The family moved the business in 1932 to Wooster, and, after four generations, grew to 13 stores serving the northeast Ohio market. In 2017, Buehler’s became an ESOP (employee stock ownership program) with the belief that selling to their own employees was the best way to assure the continuation of the innovative and creative spirit that made the chain a benchmark for independent grocers.

The 13 Buehler’s Fresh Foods supermarkets are located in Wooster (2), Orrville, Wadsworth, Medina (2), Ashland, New Philadelphia, Dover, Jackson Township (Canton), Coshocton, Portage Lakes (Green) and Massillon, Ohio. Buehler’s Fresh Foods is committed to environmentally responsible behavior, local sourcing of product and supporting the communities in which we operate. For more information please visit

Top Care Allergy Relief 24 tablets

  • Date of recall: 8/18/2020
  • UPC code: 36800-33243
  • Lot code: boxes that are open (unsealed) and have a use by date of 7/31/2020
  • Manufacturer of item: Topco Associates, LLC
  • Toll free number of manufacturer for information & questions: 888-423-0139
  • Reason for recall: boxes are open and not glued shut as they should be
  • PLEASE return products to any Buehler’s location for a refund or replacement

RECALL: Progresso Organic Chicken Noodle Soup 14 oz.

  • Date of recall: 8/18/2020
  • UPC code: 41196-49233
  • Lot code: Best By May 26 2022 AND has the establishment number of “EST 18826A” – must have both on the can
  • Manufacturer of item: Faribault Foods, Inc.
  • Toll free number of manufacturer for information & questions: 1-800-200-9377
  • Reason for recall: meatball and pasta soup was accidently packed in the organic soup labeled cans
  • PLEASE return products to any Buehler’s location for a refund or replacement

Join Shari and Annette as they demonstrate how to make One Pan Parmesan Pork Chops with Veggies. They’ll as discuss the benefits of Family Meals.


Gather up your ingredients and cook along.

Here’s the recipe.



One Pan Parmesan Pork Chops Veggies

Serves 4

Lean, nutrient-rich pork is versatile, affordable and has the qualities that make it easy to incorporate into many quick and healthy recipes. We love it paired with potatoes and asparagus in this delicious sheet pan meal!



  • 1 pound baby red potatoes (cut into 1×1 inch chunks, halved or quartered depending on their initial size)
  • 3 tablespoons olive oil (divided)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 4 boneless pork chops (1/2-inch thick, just under 1 pound total weight)
  • 1 pound asparagus spears (not too thick)



  1. Preheat oven to 350o F. Spray a large baking sheet with cooking spray.
  2. Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Use hands to mix the potatoes around in the oil until they are completely covered. Push the potatoes to one side of the baking sheet.
  3. In a shallow dish or plate, add the parmesan, panko, garlic powder and black pepper. Stir to combine.
  4. Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
  5. Trim the tough woody ends off of the asparagus spears.
  6. Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
  7. Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.


Nutrition information (per serving): 449 calories, 23g fat, 6.8g saturated fat, 35g carbohydrate, 4.3g fiber, 28.5g protein, 551mg sodium

Recipe source:


Pork with Wild Rice and Herbs

Serves 4



1 lb. pork tenderloin lean, cut into bite sized pieces

1 (8-oz) package sliced white mushrooms OR brown mushrooms

1-1/2 cups chicken broth reduced-sodium

1 cup uncooked white and wild rice blend*

1 tbsp Italian herbs herbes de Provence OR other dried herb blend

1-1/2 cups frozen mixed vegetables thawed

Salt and black pepper

2 tbsp chopped fresh parsley leaves



In a large skillet or sauté pan with a tight-fitting lid over high heat, combine pork, mushrooms, broth, rice, and herbs. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes.

Stir in mixed vegetables and continue to cook until liquid has absorbed, rice is tender, and pork is cooked through, about 5 minutes.

Season with salt and pepper to taste and serve.

*Note: To make sure they’ll be done at the same time, use an already combined mixture of white and wild rice. Look for a blend that has a cooking time of about 20 minutes.


Nutrition Information (per serving): 420 calories, 21g fat, 20g carbohydrate, 4g fiber, 35g protein, 866mg sodium

Recipe Source: National Pork Board


Honey Mustard Chicken & Veggie Sheet Pan Dinner

Serves 4



1 tbsp Dijon mustard

1 Tbsp honey

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

6 oz Green Giant™ Fresh Brussels sprouts (halved)

1 sweet potato peeled, chopped

½ small RealSweet® Vidalia® onion, chopped

4 boneless, skinless chicken tenderloins (can add more if desired)



Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

Mix mustard, honey, oil, salt and pepper in large bowl. Add Brussels sprouts, sweet potatoes and onions, tossing to coat. Spread vegetables on baking sheet, leaving space in middle.

Add chicken to bowl and toss with remaining sauce. Place chicken in middle of baking sheet.

Bake 30 minutes, or until chicken is cooked through and vegetables are tender.

Nutrition Information (per serving): 302 calories, 10g fat, 16g carbohydrate, 3g fiber, 33g protein, 155mg sodium

Recipe Source:

Serves 4

Prosciutto Wrapped Pork with Sweet Potatoes

Serves 4


2 medium sweet potatoes (about 1 lb.), peeled and cut lengthwise into wedges

2 firm red Bartlett pears, cut into wedges

2 Tbsp olive oil

8 sprigs fresh thyme

kosher salt and black pepper

1 pork tenderloin (1-1/4 lb.)

1/4 lb. thinly sliced prosciutto

1 Tbsp honey



Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.

Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely. Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked

through and the sweet potatoes and pears are tender, 20 to 25 minutes.

Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.

Nutrition Information (per serving): 435 calories, 15g fat, 4g saturated fat, 34g carbohydrate, 6g fiber, 42g protein, 1,099mg sodium

Recipe and Photo Source:

Sheet Pan Teriyaki Salmon with Broccoli

Serves 4


4 (5 oz) Salmon fillets

2 Tbsp sesame oil

1/2 cup bottled teriyaki sauce

1 lb. fresh broccoli florets

Salt and pepper to taste

1 Tbsp sesame seeds toasted


Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil that has been coating with cooking spray.

In an even layer spread the broccoli on the sheet pan. Make room in between the florets and place the salmon, skin side down. Brush Salmon generously with the teriyaki sauce. Drizzle sesame oil on broccoli; season with salt and pepper.

Bake for 15-18 minutes, depending on the thickness of the salmon, until salmon is opaque in the center and flakes easily.

Garnish salmon and broccoli with sesame seeds.

Nutrition Information (per serving): 286 calories, 13g fat, 21g carbohydrate, 3g fiber, 35g protein, 883mg sodium


Cheese & Veggie Sheet Pan Pizza

Serves 4


Store bought pizza dough (available at Buehler’s bakery)

olive oil

chopped veggies, like grape tomatoes, onions, peppers

2 c. shredded mozzarella cheese

¼ c. grated Parmesan


Preheat to 450°F. Coat a rimmed baking sheet with cooking spray.

Spread a package of room-temperature store bought pizza

dough over entire sheet. Lightly coat the surface of the dough

with some olive oil.

Spread pizza sauce over the dough. Top with favorite chopped

veggies, 2 cups shredded mozzarella cheese & ¼ cup grated


Bake for 18-22 min, rotating once, until the crust is crisp &
golden brown.

Sheet Pan Beef Nachos

Serves 4



1 bag tortilla chips

1 lb. cooked, taco seasoned, lean ground beef

canned corn

drained black beans

sliced black olives

jalapeno slices (optional)

2% shredded Cheddar cheese

light sour cream




Lay tortilla chips on a sheet pan covered

in foil.

Top with l lb. cooked, taco seasoned,

lean ground beef.

Cover with drained, canned corn, drained black beans, sliced

black olives, jalapeno slices (if desired), and 2% shredded
Cheddar cheese.

Broil until cheese is melted and bubbly.

Serve w/light sour cream and salsa.