Ingles Markets

06/01/2026

Watermelon, Cucumber, and Feta Salad
Juicy cubes of Whole Seedless Watermelon tossed with cool Mini Cucumbers, crumbled Président Feta, crushed pistachios, fresh mint, and fresh basil, then drizzled with a bright vinaigrette made from Harvest Farms Organic Apple Cider Vinegar, Tropicana orange juice, and honey. Sweet, salty, crunchy, and completely refreshing, this colorful summer salad is simple to make, beautiful on the table, and built around this week’s sale.

Watermelon, Cucumber, and Feta Salad
SERVES 6

6 cups Whole Seedless Watermelon, cut into cubes
4 Mini Cucumbers, sliced into half-moons
1 cup Président Feta, crumbled or cubed
½ cup pistachios, crushed
¼ cup fresh mint, torn
¼ cup fresh basil, torn
3 tbsp Harvest Farms Organic Apple Cider Vinegar
2 tbsp Tropicana orange juice
1 tbsp honey
3 tbsp olive oil
kosher salt and black pepper, to taste

Place the cubed Whole Seedless Watermelon in a large serving bowl.
Add the sliced Mini Cucumbers and gently toss to combine.
In a small bowl, whisk together the Harvest Farms Organic Apple Cider Vinegar, Tropicana orange juice, honey, and olive oil until smooth.
Season the vinaigrette with kosher salt and black pepper to taste.
Drizzle the vinaigrette over the watermelon and cucumbers.
Add the Président Feta, torn mint, and torn basil.
Gently toss the salad, being careful not to break up the watermelon too much.
Sprinkle the crushed pistachios over the top just before serving.
Finish with extra cracked black pepper if desired.
Serve immediately chilled or at room temperature.
CHEF’S TIPS:

Chill the Whole Seedless Watermelon before cutting so the salad is extra refreshing.
Add the pistachios right before serving so they stay crunchy.
Tear the mint and basil by hand instead of chopping to help keep the herbs fresh and fragrant.
Use a gentle hand when tossing, watermelon can release a lot of juice if mixed too aggressively.
For the best flavor, assemble the salad no more than 30 minutes before serving.

06/01/2026

Earn 4X Ingles Fuel Points this Friday, in-store or online! Sign up for AdvantagEmail today at www.ingles-markets.com/amail to activate this week’s offer. Select stores only.

05/31/2026

Brie, Bacon, and Apple Melt
Creamy Boar’s Head Brie layered with thin slices of crisp Fuji Apples, smoky Laura Lynn Bacon, and a swipe of tangy Dijon mustard on thick-cut La Brea French Bread, then buttered with Laura Lynn Butter and pressed in a hot skillet until the bread turns golden and crisp and the brie melts into every bite. Sweet, salty, creamy, smoky, and completely irresistible, this skillet melt brings together simple sale ingredients for a sandwich that feels restaurant-worthy at home.

Brie, Bacon, and Apple Melt
SERVES 4

8 slices La Brea French Bread, thick-cut
8 oz Boar’s Head Brie, sliced
8 slices Laura Lynn Bacon, cooked until crisp
2 Fuji Apples, thinly sliced
4 tbsp Dijon mustard
4 tbsp Laura Lynn Butter, softened
kosher salt and black pepper, to taste

Cook the Laura Lynn Bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and set aside.
Lay the La Brea French Bread slices on a clean work surface.
Spread Dijon mustard on one side of 4 bread slices.
Layer each mustard-covered slice with Boar’s Head Brie, Fuji Apple slices, Laura Lynn Bacon, and a light sprinkle of salt and black pepper.
Top each sandwich with the remaining slices of La Brea French Bread.
Spread Laura Lynn Butter on the outside of the top and bottom slices of each sandwich.
Heat a large skillet or griddle over medium heat.
Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy.
Reduce the heat slightly if the bread browns too quickly before the Boar’s Head Brie melts.
Once the brie is melted and gooey, remove the sandwiches from the skillet, let them rest for 1 minute, then slice and serve warm.

05/31/2026

05/30/2026

Sorrento Lemon Pasta

Linguine tossed in a silky lemon cream sauce made with Laura Lynn Butter, olive oil, garlic, a splash of cream, and freshly grated Cello Parmesan, then brightened with fresh lemon juice, lemon zest, torn basil, and toasted pine nuts. Red Ripe Tomatoes on the Vine are warmed just until fragrant and juicy, keeping their fresh bruschetta-style brightness before being folded into the pasta at the last moment. Finished with cracked black pepper and a generous twirl, this is a beautiful plate built from simple sale ingredients.

Sorrento Lemon Pasta
SERVES 4

12 oz linguine
3 tbsp Laura Lynn Butter
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup Cello Parmesan, freshly grated, plus more for serving
2 lemons, zested and juiced
2 Red Ripe Tomatoes on the Vine, chopped
¼ cup fresh basil, torn
¼ cup pine nuts, toasted
kosher salt and black pepper, to taste

Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente.
Before draining, reserve 1 cup of pasta water. Drain the linguine and set aside.
In a large skillet, melt the Laura Lynn Butter with olive oil over medium heat.
Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to let it brown.
Stir in the heavy cream and bring to a gentle simmer.
Add the freshly grated Cello Parmesan a little at a time, stirring constantly until the sauce is smooth and silky.
Stir in the lemon zest and fresh lemon juice. Season with kosher salt and black pepper to taste.
Add the cooked linguine to the skillet and toss until evenly coated, adding reserved pasta water a little at a time as needed to loosen the sauce.
Gently fold in the chopped Red Ripe Tomatoes on the Vine and cook for 1-2 minutes, just until the tomatoes are warmed and slightly juicy.
Remove from the heat and fold in the torn basil and toasted pine nuts.
Serve immediately with extra Cello Parmesan, cracked black pepper, and additional lemon zest if desired.

05/29/2026

There is a sampling event happening at our store #428 until 4 pm today! 🫶🏻

199 East Louise Street
Clarkesville, GA 30523

05/29/2026

Browse 100+ Load to Card coupons at https://shop.ingles-markets.com/digital-coupons. Sign up and load offers to your Advantage Card and save in-store and online!

05/28/2026

Still pinching ourselves over this one 🥹✨

We are so honored that The Southern Conference named an awarded scholarship after us! What an incredible partnership to be a part of, and we’re beyond grateful for all the memories, support, and community impact we’ve shared together ☺️💙

05/27/2026

Sign up for AdvantagEmail today at www.ingles-markets.com/amail to receive exclusive coupons and discounts including this week’s reward item.

05/26/2026

Fresh recipes, backyard vibes, and everything you need for summer gatherings ☀️🍉🌽🍗

The new Ingles Table magazine is here and packed with delicious recipes, entertaining inspiration, seasonal favorites, and easy ideas to bring everyone together around the table. 💛

Pick up your free copy in-store today and get inspired for your next cookout, family dinner, or sunny weekend get-together!