McCaffrey’s in Yardley presents ‘Healthy Habits to Ring in the New Year’

With the holiday festivities in full blast, it is easy to ignore those extra calories that are consumed during those many seasonal cheerful occasions. While intentions may be well and good, it is easy to become a nutrition casualty while celebrating in the holiday spirit. In the back of our mind we think about that diet and exercise program looming over us in January. The good news is that McCaffrey’s Supermarket in Yardley is presenting a free program  “Healthy Habits to Ring in the New Year.”

Join Jill Kwasny, Registered Dietitian and McCaffrey’s Executive Chef, Eric Blackshire on Thursday, December 12th at 10:00am.  Jill will provide helpful hints and tips to keep you on track this holiday season and to give you a jumpstart with your nutrition goals. Chef Eric will keep you entertained with a healthful cooking demonstration.  

McCaffrey’s Supermarket is located in the Edgewood Village Shopping Center on 635 Heacock Road, Yardley. The program will be held in the upstairs bistro. RSVP to Jill Kwasny at or leave a message at 215 750-7713.

Enjoy this festive recipe from Lucini Italia

Butternut Squash, Apple and Cranberry Gratin

Recipe Servings: 6 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 50 minutes


½ cup plus 1 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
3 lbs butternut squash, peeled, halved, seeded, and diced into 1-inch cubes
3 sweet-tart apples that will keep their shape after baking, peeled, cored, and diced into 1/2-inch cubes
1 1/3 cup dried cranberries
1/4 cup finely chopped flat-leaf parsley
1/2 tsp finely chopped fresh thyme
1 tbsp Kosher salt
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 heaping cup all-purpose/plain flour


Preheat the oven to 350°F/180°C/gas 4. Grease a 9-by-11-inch baking dish with the 1 tbsp of the extra virgin olive oil and set aside.

In a large bowl, toss together the squash, apples, cranberries, parsley, thyme, salt, black pepper, and cayenne pepper. Drizzle in the extra virgin olive oil and stir to combine, then add the flour and mix to evenly coat the squash mixture.

Turn the mixture into the prepared baking dish and bake until the top is golden brown and the squash is tender but not mushy (a paring knife should easily slip into the center of a piece of squash), 45 to 50 minutes. Remove from the oven and cool 5 minutes before serving.


Mediterranean Farro Recipe


submitted by McCaffrey’s Supermarkets

This recipe is adapted from Nature’s Earthly Choice. Farro is an ancient grain, easy to prepare and loaded with nutrition!  


10 ounces farro

1 1/2 teaspoons kosher salt (optional)

8 ounces green beans, 1 to 2-inch pieces

1/2 cup pitted black olives

1 medium red pepper, cut into thin strips

3 ounces Parmesan, crumbled

1 small bunch chives, snipped

1/4 cup sherry vinegar

1/4 cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon freshly ground black pepper


1. Bring a medium pot of salted water (salt optional) to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

2. Cook the faro according to directions on the package and allow to cool.  Add the green beans, olives, red pepper, Parmesan, and chives to farro and stir to combine.

3.  In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt, if desired. Stir to combine dressing.

4.  Pour the sherry vinaigrette over the farro salad. Toss to combine and serve (6 servings).


Deciphering nutrition labels program at McCaffrey’s

When trying to eat for good health, grocery shopping can be a challenge. While the nutrition facts and food labels can provide helpful and basic nutrition information, deciding on which product to buy can become very overwhelming if you are not sure what to look for. Not to mention just how confusing some of the claims on the front of the package can be!

Join Jill Kwasny, Registered Dietitian, at the McCaffrey’s Supermarket in Yardley for a free program focusing on “The Hard Facts About Nutrition Labels.” You will learn what is really important when reading a food label, identify how to use the available information to eat a balanced diet and have the opportunity to ask questions.

And to further your culinary interests, Chef Jean Pierre will be on hand to prepare and demonstrate a seasonal dish, which will be available for sampling.

The program is scheduled for Thursday, September 26th at 10:00am at the Yardley McCaffrey’s Supermarket located at The Edgewood Village Shopping Center, 635 Heacock Road, Yardley. Proceed to the upstairs bistro area of the store.

Please RSVP to Joan Tardy at or 215-752-9440 x138. 


McCaffrey’s partners with St. Mary Medical Center to ‘bag’ cancer


by June Portnoy

It’s not every day that you see Newtown’s Mayor Dennis O’Brien bagging groceries at McCaffrey’s, but that was exactly the scene on Wednesday, May 15th at this Newtown grocery store. He was joined by other politicians, such as Newtown’s Magistrate Judge Donald Nasshorn, as well as doctors, nurses, colleagues, volunteers, and foundation board members from St. Mary Medical Center.

Approximately 21 “celebrity baggers” came out to bag groceries or sell raffle tickets for raise money during McCaffrey’s Annual Cancer Day. The store donated five percent of the day’s total net sales to the St. Mary Regional Cancer Center.

Jim McCaffrey, owner of McCaffrey’s, is well known in this community for his philanthropy.

“Jim feels that practically everyone has been touched by cancer in someway, and therefore, wants to do his part to raise awareness and money to fight cancer,” said Kathy Bodine, Marketing Director of McCaffrey’s.

McCaffrey’s Yardley store has been holding this fundraiser for over a decade. Now that McCaffrey’s Newtown store is open, the new store has joined forces with the Yardley location, to participate in this annual event.

All of McCaffrey’s locations designate a Cancer Day. The PA stores raise funds for the St. Mary Regional Cancer Center, and the NJ stores raise funds for the American Cancer Society. 

The amount raised by all of McCaffrey’s stores during the past 10 years has totaled $430,000.

Other activities taking place at the Newtown store this year included a three-piece band dressed in Phillies attire; a huge Turkey Hill cow strolling the store’s parking lot giving out ice cream; face painting and moon bounces for the kids, food and water ice served for a nominal fee; various vendors giving our free samples; and Caring Clowns, who volunteer at the hospital, teasing and joking with customers at the checkout lines.

“I had no idea this event was taking place today when I came shopping here,” said Newtown resident, Mary Hertz, who brought her two- and four-year-old children with her. “All these activities made my shopping experience a lot more fun for my kids, and I like knowing that my purchase is helping a worthwhile cause.”

Debbie Markle, an oncology nurse in the infusion room at St. Mary Cancer Center, came to bag groceries after completed her shift at the hospital. “I think this event is a great way to spread cancer awareness throughout the community.”

Said Trisha Pugh, assistant manager of the Newtown store, “This fundraiser is a great example of what people can accomplish when they work together to give back to the community,”

Cancer remains the second leading cause of death in our community.

In view of this, St. Mary Medical Center and McCaffrey’s are committed to providing this community with the highest quality care and access to the most advanced cancer technologies here in your own backyard.

PHOTO CAP: Celebrity bagger Debbie Markle at McCaffrey’s in Newtown


Recipe for Tuna Kebobs


submitted by McCaffrey’s

Enjoy the following recipe adapted from the American Institute of Cancer Research at

1/3 cup fresh lime juice (about 2 limes)
1 Tbsp. reduced-sodium soy sauce
1 garlic clove, minced
2 Tbsp. chopped fresh basil leaves
1/4-1/2 tsp. red pepper flakes
1/4 tsp. freshly ground pepper
1/4 cup extra virgin olive oil
1 lb. fresh tuna, cut in 12 chunks
1 large cucumber, peeled, seeded and sliced
8 large cherry tomatoes
1 medium red onion, halved vertically and cut into crescents

  1. Preheat grill.
  2. In a glass or other non-reactive bowl, combine the lime juice, soy sauce, garlic, basil, pepper flakes, pepper and oil.
  3. Add the tuna to the marinade, turning to coat. Cover and marinate up to 1 hour, turning tuna chunks occasionally.
  4. Using four 10-inch metal or (well-soaked) bamboo skewers, assemble the kebabs, alternating the fish with pieces of cucumber, onion and tomato.
  5. Grill the kebabs 4 – 5 minutes. Turn and cook until the fish is firm to the touch and the vegetables browned, about 4 – 5 minutes more. Do not overcook or the tuna will be dry. Serve either hot or at room temperature with hot steamed rice.

Makes 4 servings. Per serving: 211 calories, 8 g. total fat (1 g. saturated fat), 8 g. carbohydrate, 27 g. protein, 2 g. dietary fiber, 96 mg. sodium.


Be aware of food safety risks in warm weather

submitted by McCaffrey’s

Summertime brings images of barbecues and picnics, fresh vegetables and colorful fruits.

However, the warm weather can also bring along some food safety risks.  To minimize your risk of unwanted bacteria and foodborne illness, keep the following tips in mind:

  • When preparing meats, poultry and fish, be sure to keep raw and cooked foods separate. Use one plate for raw foods and a different plate for the finished product. If using frozen meats, plan ahead and defrost meat one to two days in advance in the refrigerator. Leaving raw meat and poultry on the countertop to defrost will allow dangerous bacteria to grow;
  • When grilling, keep a thermometer handy to make certain foods are cooked to the proper temperature. While it may appear that a food is cooked, color is not an accurate way to determine if food is actually ready to eat.
  • Marinades are a wonderful way to flavor and tenderize grilled food. Be sure to keep some extra marinade in reserve to use for serving. Used marinades will contain raw juices and should be tossed to avoid contamination of cooked foods;
  • Meats, salads and other perishable foods should never be left out at room temperature for more than two hours. When weather is above 90 degrees, put leftovers into the refrigerator within the hour. Any perishable foods that are left out past the time limits should be tossed.   When in doubt, throw it out! To keep foods safe, smaller serving bowls can be used. Simply refill or replace serving bowls with fresh food as needed. Cooking times of foods on the grill can also be staggered to keep foods fresh and hot.

For proper cooking temperatures and other food safety information, click on to the Partnership for Food Education at or the Food Safety and Inspection Service site of the USDA at

Visit the McCaffrey’s website at for recipes, nutrition information and to find out about free nutrition programs at the store.


Fresh, fabulous food for summer

submitted by McCaffrey’s

If you love food, you will not want to miss the upcoming, free event at McCaffrey’s supermarket. Join Chef Jean Pierre and Registered Dietitian Jill Kwasny on Thursday, June 20th at 10:00am at the Yardley store.

“Fresh and Fabulous Food for Summer” will be the highlight of this session.

Jean Pierre will share his creativity with seasonal foods that will delight your palate. You will have an opportunity to “ask the chef” and observe Jean Pierre’s cooking techniques.

Whether you are planning for a dinner party or a picnic, you will leave McCaffrey’s with some wonderful new recipe ideas to include in your summer menus.

Jill will compliment Jean Pierre’s cooking demonstration with a discussion on summer food safety. With the warmer weather finally here, it is essential to everyone’s well-being to take the time to prepare, store and serve foods so that they will both healthy and safe to enjoy. Whether it involves transporting food home from the grocery store or preparing food for a barbecue, learn how to keep food out of the danger zone!

If you would like to attend “Fresh and Fabulous Food for Summer” please RSVP to Joan Tardy at or call 215- 752-9440 x138.

McCaffrey’s is located in Edgewood Village Shopping Center at 635 Heacock Road in Yardley.  


A summer favorite: Grilled Ratatouilelle, from ‘The Oldways Table’

submitted by McCaffrey’s

People who won’t look twice at eggplant gobble this up. Summer flavors of grilled vegetables and sweet tomatoes make this irresistible. Serve as a side dish to grilled meat or as a topping for grilled French bread.


1 large Italian eggplant, trimmed, sliced 1/2″ thick
2 large bell peppers (at least one red)
1 red onion, sliced 1/2″ thick
1/3 cup extra virgin olive oil, plus additional for brushing eggplant
2 tablespoons fresh oregano
2 tablespoons fresh thyme
2 tablespoons balsamic vinegar
1 clove garlic, crushed
1 1/2 cups halved super-sweet cherry tomatoes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper


  1. Prepare a medium-hot fire in a grill. Brush the eggplant and peppers lightly with the olive oil. Grill the eggplant, peppers, and onion over direct heat until both are soft and lightly browned, 8 to 10 minutes, turning as needed. Remove the eggplant and onion from the grill and dice.
  2. Toss the eggplant and onion in a large bowl with the diced peppers, oregano, thyme, vinegar, 1/3 cup olive oil, garlic, and tomatoes. Toss gently; season with salt and pepper. Serve slightly warm or at room temperature.

Yield: 6 cups


Grilled Chicken Breast With Chipotle Honey Sauce


From Smart Chicken ( by Travis Green, Chef, Dish, Lincoln, Nebraska

4 Smart Chicken European chicken breasts* or boneless skinless chicken breasts
Salt and pepper

Preheat grill to medium–high. Season chicken with salt and pepper. Place chicken on grill. If using European chicken breasts, start with skin side down and grill 8-10 minutes per side. If using boneless skinless breasts, coat hot grill with vegetable oil or spray, and grill 7 minutes per side. After the chicken has been flipped, brush the grilled side with Chipotle Honey Sauce. An instant-read thermometer inserted in the chicken should read 165°F.

Chipotle Honey Sauce
2 chipotle chiles **
1 cup honey
1/4 cup water
1 teaspoon garlic, minced
Kosher salt, to taste

Combine all the ingredients and puree using either blender or handheld blender. If you do not have a blender, you can mince the ingredients by hand. Season with salt.

Serve grilled chicken breast with mashed potatoes and sautéed green beans and drizzle with chipotle honey sauce.

*A European chicken breast is a skin-on boneless breast with the first joint of the wing attached.

**Use canned chipotle chiles in adobo sauce. The recipe calls for 2 whole chiles, but you can use more


‘The Whole Truth About Whole Grains’

Enjoy another free fun and educational program at the Yardley McCaffrey’s with Chef Jean Pierre and Registered Dietitian Jill Kwasny. 

“The Whole Truth About Whole Grains” will explore the world of ancient grains and discuss the nutritional benefits of whole grains.  You will have the opportunity to discuss the controversy about different grains in the diet and learn cooking secrets and techniques from Master Chef Jean Pierre. 

Mark Thursday, March 28th on your calendar and plan to make your way to the upstairs bistro area at the Yardley McCaffrey’s located in the Edgewood Village Shopping Center at 635 Heacock Road in Yardley. 

Please RSVP to Joan Tardy at or call 215-752-9440 x138.