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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!

Rusty Chicken Thighs

Boneless/Skinless Chicken Thighs On Sale - $3.99 per lb

  1. Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
  2. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.
  3. Preheat charcoal grill to high heat.
  4. Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
  5. Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.

Baby Back Ribs

Pork Back Ribs On Sale - $2.99 per lb


  1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Marinated Flat Iron Steak

Flat Iorn Steak On Sale Now - $6.99 lb

  1. Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  3. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.