RECALL: Reese Hollandaise Sauce 7.5 oz

Date of recall: 1/29/2021

UPC code: 70670-60108

Lot codes: Best by: 11/13/2022 AND 11/16/2022

Manufacturer of item: World Finer Foods, LLC

Toll free number of manufacturer for information & questions: 973-338-0300 ext. 1002

Reason for recall: excessive air added to these two lots can compromise the vacuum seal

PLEASE return products to any Buehler’s location for a refund or replacement

This recipe features fresh or frozen salmon with spiralized zucchini noodles, tiny tomatoes, and corn all tossed with your choice of homemade or prepared pesto. This delicious dish is elegant enough for company but easy enough for weeknight supper!

Pesto Salmon and Zoodles in Parchment

Makes 2 servings; Prep time: 10 minutes; Cook time: 15 minutes



  • 2 small zucchini (about 4 cups spiralized) ends trimmed and washed (or purchase frozen zucchini noodles
  • 1 cup corn kernels fresh or frozen and thawed
  • 1 cup cherry or grape tomatoes
  • 3 tablespoons pesto
  • 2 salmon fillets, 4 to 6 ounces each
  • sea salt/fresh ground pepper
  • Garnishes: lemon slices, toasted pinions, fresh basil



  1. Preheat oven to 400 degrees (375 convection)
  2. Spiralize the zucchini. Add to a large mixing bowl.
  3. Add the corn and tomatoes, and 2 tablespoons of the pesto. Season with a tiny amount of salt and fresh ground pepper. Toss thoroughly to combine.
  4. Rub the remaining tablespoon of pesto on the salmon. Season lightly if desired.
  5. Using tongs, add half the vegetable mixture to the center of the parchment paper. Top with a salmon fillet. Fold in edges of parchment to create a little envelope – or, if you have it,  use parchment paper bags and roll down the top. Place on baking sheet in the preheated oven.
  6. Cook 15 minutes. Open one bag if uncertain to check for doneness
  7. Cut an X on the top side of the bag, and using a large spatula lift the contents on to a plate. Pour any accumulated juice over the top.
  8. Garnish as desired with lemon slices, basil, and toasted pinions. Enjoy!

Source: Seafood Nutrition Partnership; Recipe developed by Tamara Andersen of Beyond Mere Sustenance


Seafood = selfcare! Eat something delicious while protecting your heart using our recipes here. The American Heart Association recommends two servings of non-fried fish every week for heart health.


Panko Crusted Cod with Corn, Tomatoes and Basil

Makes 4 servings; 20 minute total prep time.



  • 1-1/2 lb. cod or other white fish
  • 3-3/4 cup frozen corn, thawed
  • 1 pint grape tomatoes
  • 3 tablespoons olive or canola oil
  • 1/4 TSP garlic salt
  • 1/8 teaspoon ground pepper
  • 1/4 cup Italian seasoned panko crumbs
  • 10 fresh basil leaves, slivered
  • Lemon wedges



  1. Preheat oven to 400 dgrees F. Line a large baking sheet with foil or parchment paper.
  2. Place cod fillets in the center of baking sheet. Scatter corn kernals and tomatoes around cod. Drizzel cod and veggies with oil, garlic salt and pepper. Sprinkle fish with panko crumbs.
  3. Place baking sheet in oven and bake for 10-15 minutes, until cod is cooked through, stirring the veggies halfway through the cooking time. The fish will flake easily when done and will lose it’s translucent or raw appearance.
  4. Remove baking sheet from the oven. Sprinkle fish and veggies with basil. Serve with lemon wedges.

Recipe courtesy of Seafood Nutrition Partnership.

Seafood = selfcare! Eat something delicious while protecting your heart using our recipes here. The American Heart Association recommends two servings of non-fried fish every week for heart health.


White Fish Burrito Bowl with Pineapple Salsa

Makes 4 servings; 30 minute total prep time.


  • 1 lb. white fish, such as Alaska pollock or cod
  • 1 tablespoon canned chipotle chilies in adobo, chopped
  • 2 tablespoons and 1 TSP fresh lime juice, divided
  • 1 tablespoon canola oil
  • 1/2 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each of salt, onion powder, garlic powder
  • 1 cup fresh diced pineapple
  • 2 tablespoons each of finely diced red onion and chopped cilantro
  • 1/2 small jalapeno pepper, minced
  • 2-1/2 cups cooked black beans
  • 1 cup prepared white or brown rice



  1. Preheat oven to 400 degrees F.
  2. Rinse any ice glaze from frozen fish, pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil.
  3. Bake for 15 minutes or just until fish is opaque throughout.
  4. Puree the chilies in adobo, lime juice, oil, sugar, oregano, salt, onion and garlic powders.
  5. Pour sauce over cooked fish. Break up until sauce is evenly distributed, keeping fish chunky. Keep warm.
  6. For the pineapple salsa, combine pineapple, onion, cilantro, jalapeno, 1 TSP lime juice and a pinch of salt.
  7. For each portion, place ½ cup rice, ½ cup black beans and 3 oz. chipotle lime fish in a bowl. Top with ¼ cup pineapple salsa.


Recipe courtesy of Alaska Seafood Marketing Institute

Select Seafood and Show Your Heart Some Affection

February is Heart Health Month

February is the month of love, and this includes showing yourself a little affection by adopting lifestyle habits that keep your heart healthy and going strong. The American Heart Association (AHA) recommends adopting healthy eating habits, 150 minutes of moderate physical activity every week, and maintaining a healthy weight as guidelines. Heart-healthy eating habits include choosing fruits and vegetables at every meal and snack, adding in nuts and legumes, opting for vegetable oils and lean proteins, and consuming more whole grains.

Seafood Helps Keep Your Heart Healthy

The AHA also recommends eating non-fried fish and seafood more frequently, ideally two times a week. Buehler’s is here to help you achieve this goal, offering a variety of fresh, frozen, and canned options throughout our stores. Consider these Healthy Living tips to add more seafood to your weekly recipe routines:

  • Try a new take on family favorites. Seafood fits perfectly into your family’s favorite meals. Try salmon burgers, shrimp stir fry, or shrimp tacos. Add canned tuna to a Caesar salad.
  • Seafood at breakfast? Crab and old bay seasoning are amazing in scrambled eggs. Try leftover salmon, pesto, and goat cheese in a Sunday morning frittata.
  • Opt for high omega-3 options. Certain types of fat, called omega-3s, are known to positively impact heart health. The best sources of omega-3s are fish like mackerel, trout, tuna, salmon, sardines, anchovies or pollock and shellfish including oysters, crab and mussels.
  • Use lean cooking methods. Grilling, baking and broiling are cooking methods that keep fish and seafood lean and aligned with heart-healthy eating habits. If Santa dropped an air fryer under your tree this year, you might want to try our Air Fryer Sweet and Sour Salmon recipe as this kitchen appliance is a great method for lean cooking.
  • Learn more. Check out our Ultimate Guide to Buying Seafood and Ultimate Guide to Cooking Seafood for your own master class.


Heart Healthy Seafood Recipes

Seafood = selfcare! Eat something delicious while protecting your heart with these recipes. The American Heart Association recommends two servings of non-fried fish every week for heart health.

White Fish Burrito Bowl with Pineapple Salsa

Panko Crusted Cod with Corn, Tomatoes and Basil

Pesto Salmon and Zoodles


Stay Healthy!

Heart disease is 80-90% preventable with a combination of healthy eating habits, exercise and maintaining a healthy weight. Buehler’s is here to help you achieve heart health with tasty products found in all our food departments.

RECALL: Bob Evans Italian Sausage Roll – 16 oz.

  • Date of recall: 1/25/2021
  • UPC code: 75900-00205
  • Lot code: 0352 use or freeze by date Jan 31 2021
  • Manufacturer of item: Bob Evans Farms
  • Toll free number of manufacturer for information & questions: 614-778-1886
  • Reason for recall: potential foreign matter contamination
  • PLEASE return products to any Buehler’s location for a refund or replacement

Soy Ginger Marinated Barramundi



  • 12 oz package of Barramundi Filets (2-3 portions)
  • 1 oz of cooking oil


  • 3 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • ½ Tsp minced orange zest
  • 1 Tbsp orange juice
  • 1 Tsp chopped garlic
  • 1 Tsp grated fresh ginger
  • ¼ Tsp chili flakes
  • Pinch of salt



  1. Combine all marinated ingredients into a small mixing bowl and whisk to combine.
  2. Place barramundi into the marinade. Marinate for 2 hours.
  3. When you are ready to cook, preheat oven to 350 degrees. Place a sauté pan over medium high heat and add oil. Sear fish on both sides and place onto a lined pan and bake for 5-7 minutes or until the fish reaches and internal temperature of 145 degrees.
  4. Use the remaining marinade to make a delicious sauce: Pour remaining marinade liquid into the sauté pan, bring to a boil, reduce to a simmer and cook for approximately one minute to slightly thicken.
  5. Serve with your favorite accompaniments such as steamed vegetables and rice.

Sushi Kabar, located inside Buehler’s Wooster Milltown, is no offering Hot Asian Food! Don’t miss out on these two introductory specials – effective January 6 – 10, 2021 on Dim Sum and Bao Sandwiches!


Chef Ben demonstrates how to make what is perhaps the BEST Chili ever! Bourbon, BBQ and Bacon Chili is loaded with great ingredients.

Bourbon, BBQ, and Bacon Chili


  • ½ LB chopped bacon
  • 1 ½ LB ground beef
  • 2 minced garlic cloves
  • 1 diced yellow onion
  • ½ cup bourbon
  • 15 oz can tomato sauce
  • 2 Tbsp chili powder
  • 1 Tsp kosher salt
  • ¼ Tsp cayenne pepper
  • 2 cups water (be liberal and add more if necessary)
  • 15 oz can kidney beans
  • 15 oz can pinto beans
  • 15 oz can sweet corn
  • ½ cup BBQ sauce
  • Salt and pepper to taste


  • Cheddar cheese, shredded
  • Sour cream
  • Yellow onion, minced


  1. Heat stock pot over medium high heat, and render bacon until almost fully cooked.
  2. Add ground beef, onions, and garlic to stock pot. Cook until ground beef is cooked through, breaking up the beef as you are cooking.
  3. Drain some fat from the meat if you feel it is necessary, and deglaze the pan with the bourbon scraping the bottom of the pan to maximize flavor. Cook for 2 minutes.
  4. Turn the stock pot onto low and add tomato sauce, chili powder, salt, water, and cayenne pepper. Simmer for 45 minutes to 1 hour adding additional water if the chili becomes too dry.
  5. Drain and rinse beans, and add to the stock pot with the corn. Simmer for 15 minutes.
  6. Remove from heat and add BBQ sauce, and salt and pepper if desired.
  7. Garnish with cheddar cheese, sour cream, and minced yellow onion.