Sobeys Okotoks
700 Cornerstone T1S 2E1 Okotoks, AB, Canada

We have so many holiday meal options all under one roof. Everything from the traditional offerings to some unique meal ideas such as turducken, leg of lamb or Cornish hens. Throughout the store you will find items to round out these special meals. We can still make the holidays special and our staff is here to help.

Holiday meal ideas brought to you by Okotoks Sobeys. Pork loin stuffed with spinach, feta, cranberries and sundried tomatoes. Delicious and beautiful!!!

Christmas Delivery & Pick-up: All orders wanted for Wednesday the 23rd must be submitted by 4:00pm on Tuesday the 22nd. No orders on the 24th.

The favorite and most important ingredient in a chefs kitchen is Diamond crystal kosher salt. This salt will change the way you cook. It has a delicate seasoning power that is less harsh than regular table salt. The delicate salt flakes are easily controlled through your fingers while seasoning. It sifts down and sticks to the surface of your food. If you like to cook and haven’t tried this product, it’s a must! Available in our gourmet department with many great easy meal ideas #diamondcrystal #saltoftheearth

Quick healthy dinner ideas

Our floral department is brimming with holiday spirit!!!! We have you covered in a multitude of festive ways. Stop in and talk to our amazing staff for anything gifts & floral. #flowersarebeautiful #christmasthrewup #giftsfordays #flowers #sobeyslookforlocal #okotokssobeys #treatyourselfwell

The display counter is full of great items for inspired meals. Come and say hello and let’s talk about the possibilities. #okotokssobeys #livetoeat #eattolive #albertabeef #letstalk #treatyourself

For sale in store!!

Okotoks Sobeys is excited to be selling the newly released Okotoks Foodbank Cookbook. A fundraiser to help give back to the 35 years of service they have provided to this area. This collection of community recipes and stunning photography makes it the perfect gift for the holiday season.

NEW in store! Lessen your environmental footprint with no water added laundry detergent. One narrow strip is all you need to do a load of laundry. One 32 load package (size of large Christmas card) will do 64 loads of laundry - a month worth of laundry. Even works to clean hockey gear, I've done it! LOCAL Made in British Columbia, Canada.

Check out the endless possibilities from our cheese counter

Check out the endless possibilities from our cheese counter!!!

Yes it’s snowy outside but we have Ham and Corn chowda so it’s all good!!

Give this a go for a quick meal in this wintery weather!

Basting and carving your turkey. The home stretch!!

Turkey, the next step. Herb butter and into the oven. The house is smelling oh so good!

Turkey take #1 - the dry brine

Stopped by the store on my day off and left with plenty of inspiration!

The local inspiration continues!

There is nothing quite like corn grown in southern Alberta. Check out this recipe for Mexican Street Corn from chef Darren Nixon using Molnar’s corn.

In-store made sausage. Check out the two all pork/zero filler varieties available today. Chorizo and Spicy Korean and Green onion.

We are proud of what we have to offer here at Okotoks Sobeys. Among all the great items we have in-store is our full service meat department. We can cut a variety of products to customer specifications, which is a service above and beyond what most grocery stores can offer in our area. Come in and see why we are proud of this department and what it has to offer.

This is how proud I am to be a part of this local family owned business. Check out my favorite summer evening appetizers.

This is a great representation of the amazing products available at Okotoks Sobeys.

Please check this out in-store

Join us in-store tomorrow Friday August 7th from 3 - 5pm for a chance to win one of two baskets. Traditional Hutterite will be in hand looking for two lucky shoppers with their product in there shopping cart. They will be giving away one breakfast gift basket and one bbq gift basket. Stop by, say hello and show us your love.

Local is here at Okotoks Sobeys. Stop in and check out the colors of fresh vibrant ingredients seasonally grown close by for all to enjoy.

The time is now to celebrate our local Alberta bounty. Try combining all of the locally grown root vegetables available, roasting them with a little olive oil, garlic and herbs. You will not be sorry. Oh yeah..... and don’t forget the grilled zucchini halves brushed with oil infused with lemon zest and Parmesan to round out your healthy summertime sides with style. Pair these items with your favorite protein on the grill and dinner is made and your guests are happy. This is what summertime in Alberta tastes like.

Few things say summer like this Grilled Caesar Salad. The flavor of the grill comes through with the flame kissed edges of the leaves. This one always impresses. Grilled Caesar Salad Serves 4 ... 1 large head of romaine lettuce 1/2 cup olive oil Kosher salt and black pepper 1 lemon 1/2 cup finely grated Parmesan 4 cloves garlic - minced 1/2 tsp dry mustard 1/2 tsp hot sauce 1/2 tsp Worcestershire sauce 1 cup full fat mayonnaise I baguette - slices on a angle Preheat your grill to high. Prepare romaine by removing any loose outer leaves. Slice the head lengthwise into quarters. Wash carefully keeping in tacked. Wrap in paper towel and keep in refrigerator until needed. Prepare dressing by stirring together mayonnaise, juice of half lemon, 2 cloves of minced garlic, 1/4 cup of grated Parmesan, 1/2 tsp salt and pepper plus hot sauce, dry mustard and Worcestershire. Refrigerate until needed. Mix olive oil with 1 clove of minced garlic and a little salt and pepper. When ready to serve, have all ingredients ready and serving plates organized. Turn grill down to medium. Brush the baguette slices and lettuce wedges with a little garlic oil. Grill the bread until toasted. Season lettuce with a little salt and pepper and grill on each side to get a little char on the edges of leaves. This will only take about 10 seconds on each of the three sides. Place each grilled romaine wedge on a plate. Drizzle generously with dressing. Sprinkle with remaining Parmesan. Serve immediately with grilled baguette. Enjoy the flavor of summer.

Tomorrow is the big day. Please check out season 1 episode 1 of Divine Cooking.

Super Excited to show you what we have going on in store right now!!!! This is........ Locally raised 4-H beef. It is well aged for for tenderness. Check it out in store

Here is another Chillin and Grilling meal option from Okotoks Sobeys. If you love pizza, you will love this variation. Light, crispy and incredibly easy! BBQ Grilled Pizza You will need: 1 ball of Compliments pizza dough (available in the freezer section)... Olive oil - to coat dough Sauce: think your favorite bbq sauce, garlic butter, hot sauce or of course pizza sauce. Your choice of toppings: The sky is the limit here. We like crumbled bacon, fresh tomatoes, fresh basil, and fresh mozzarella. Or sliced mushrooms, pepperoni sticks and banana peppers. Consider all of your cheese options. Crumbled blue cheese with sliced pear and toasted walnuts has always been popular. Just don’t limit yourself and have fun! To make: 1. Divide dough into quarters and roll each into a ball. Toss in olive oil and cover with plastic wrap on a plate. Allow to proof on the counter until doubled in size. 2. Organize sauce, toppings and cheese. 3. Preheat your grill to high. Organize all ingredients and tongs at the grill. This goes fast once you start so have everything you will need. 4. When it’s go time, lift the lid and stretch each ball of dough into a roundish, uniform thickness pizza base. Place each pizza dough directly onto the hot grill and close the lid. Lower temperature to low. Wait for 3 minutes. Open and check to see if the crust is browned on the bottom and has released from the grill. When you have flipped each of the pizzas crust, top each one with desired sauce, toppings and cheese. Close the lid and cook until pizzas are browned and cheese is melted. Cut and enjoy!

We are all could use some comfort at the moment. This will deliver just that! Herb Roasted Chicken with a Rich Pan Jus... This can feed any number of people depending on the size and number of chicken. Keep in mind that you want around a lb of chicken per person so a 3 lb chicken will feed 4 people. The pan jus can be thickened with the natural fibres of the vegetables making it gluten free and oh so tasty! 1 chicken (2-3 lb) 15 ml vegetable/olive oil Kosher salt and black pepper 1 lemon 1 bulb of local garlic fresh herbs thyme, rosemary, sage 1 yellow onion, coarsely chopped 2 carrots, coarsely chopped Chop carrot, onion and celery in roasting pan that allow a little extra room. 2 celery stalks, coarsely chopped 1 cup crisp, dry white wine 2 cups chicken stock Salt and freshly ground pepper, to taste 1 Tbsp butter Preheat oven or indirect BBQ to 400F. Chop carrot, onion and celery and place in roasting pan. This will keep the chicken raised off the bottom of the pan. Place the well rinsed chicken into a roasting pan. Stuff the cavity of the chicken with garlic, half lemon, some onion and a few sprigs of each of the herbs. Place the bird in the roasting pan over the vegetables and drizzle with oil. Season well with salt and pepper and spread liberally. Roast for 45 - 60 mins in a bbq or oven until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165F. Cover loosely and allow to rest for 15-20 minutes. While resting, add the contents from the chicken cavity into the pan and transfer the chicken to a platter and cover.Meanwhile, make the pan sauce. Set the roasting pan on the stove top over medium heat. Add the wine and stock and bring to a simmer. Allow the liquid to reduced by half and the vegetables are softened. When the sauce is reduced, pass through a fine sieve into a sauce pan to keep warm. Portion chicken and place on a platter. Ladle some of the sauce over the chicken portions, leaving the rest for each guest. Serve with your favorite vegetable dish and roasted potatoes. Enjoy and let’s embrace the summer months ahead!

Once again we find ourselves rejoicing with the Pacific Halibut season upon us. Such a versatile and user friendly ingredient. It takes well to the grill and loves compound butter. We used a black garlic butter to melt over top. Wowza! With a quick local vegetable sauté and bobs your uncle. Take advantage of this seasonal treat at the seafood counter in store.

We would like to wish everyone a fun filled and safe upcoming Victoria Day weekend; especially those who currently work and get this time off. A reminder to those customers who make delivery or pick-up orders that there is no service after 12:00 noon on Saturday and any orders after that will be fulfilled on Tuesday. Please remind any family or friends that currently use the service and might not be on FB.

Here is a great idea of something light and fresh for the mom in your life. A healthy example of a meal in a bowl is this bbq’d cod with rice and beans. Perfect balance with the in-store made mango salsa and guacamole. Add to that the spicy Hellman’s chipotle mayo and a quick slaw and you have a super satisfying meal. Check out the recipe below. Bbq’d Pacific Cod with rice and beans. ... Cod # of guests x 150g = amount of fish 2 Tbsp oil 1-2 Tbsp Kosher salt 2 Tbsp black pepper 2 Tbsp Valentino’s hot sauce 2 Tbsp of your favorite bbq sauce In a bowl, coat fish portions in oil, salt and pepper. Place on a parchment lined baking sheet. Brush on hot sauce and bbq sauce. Cook indirectly on a preheated 450f bbq for 10-15 minutes. Rest for 5 minutes. Beans and rice 2 cups cooked rice 2 Tbsp oil 1/2 cup diced onions 1 clove of garlic I can black beans - rinsed and drained 1 Tbsp of Valentino’s hot sauce Squeeze of lime juice S & P In a pan, sauté 1/2 cup diced onions in oil briefly before adding the cooked rice. Season with salt and pepper and continue to cook until the onions begin to brown. Add the beans followed by lime juice and hot sauce. Continue to cook until the onions begin to brown. Quick Coleslaw 2 cups compliments coleslaw mix 1 grated carrot 1/2 cup julienne red onion 1/2 cup cilantro 2 Tbsp lime juice 1 Tbsp olive oil 1 tsp honey 1 tsp hot sauce To assemble bowls, layer with rice and beans on the bottom and flaked cod on top. Garnish the top with coleslaw, mango salsa, guacamole and mayo plus any other thing you fancy. The sky is the limit. Think fresh. Think the rainbow.

Sunday, May 3 new temporary hours will be 8a.m.-9p.m. We still have Seniors hour from 7 a.m. - 8 a.m.

Here are a couple great side dishes to get you into your grilling groove. Za’atar Roasted Whole Cauliflower 1 whole cauliflower- leaves, green and some core removed ... 1/2 cup olive oil 3 Tbsp maple syrup 3 Tbsp kosher salt 5 Tbsp Za’atar seasoning 1 Tbsp lemon Juice Prepare your head of cauliflower as described above. Place upside down on a parchment lined baking sheet. Stir together all of the other ingredients well. Pour half of the seasoned oil into the bottom of the cauliflower and rotate the head around to allow the oil to get evenly spread around. Let it sit upside down for a few minutes while your oven/bbq preheats to 425F. Place the cauliflower upright and brush on the remaining oil. Place in the oven and roast for 45-50 minutes or until evenly brown and tender to the center. Serve along side your favourite meat off the grill. Sweet Onion & Swiss Chard Gratin Preheat oven/bbq to 425F 2 Tbsp butter 2 tsp sugar 3 cups assorted sliced onions - leeks, red, yellow and white 1 cup of whole peeled shallot or pearl onions 1 bunch of Swiss chard - chopped and washed 2 cups whipping cream 1 Tbsp kosher salt 2 tsp ground black pepper 1 Tbsp lemon juice 1 tsp hot sauce 1/4 cup Panko Blanch Swiss chard in boiling water for one minute. Drain and rinse with cold water. Squeeze out excess moisture. In a oven-proof skillet, sauté all of the onions in butter with sugar and a sprinkle salt and pepper. When onions are tender add cream, hot sauce, lemon juice and season to taste with salt and pepper. Stir in Swiss chard and bring to a simmer. Sprinkle the top with panko and bake for 20 minutes or until browned and bubbly. Enjoy!

Mid week meal while embracing the possibility of some spring weather. Cobb Salad I head chopped/washed - your choice of lettuce Broxburn cherry tomatoes Broxburn cucumber... Leffer brothers carrots Ripe avocado Red onion - thinly sliced Radish Aged cheddar Hard boiled egg Diced ham ( Easter leftovers) Herbed buttermilk dressing Deli roasted chicken Crumbled blue cheese (optional) Herbed butter milk dressing: 3/4 cup butter milk 1/2 cup sour cream 4 T mayonnaise 1 T white vinegar 1 T each minced shallot/garlic 2 green onion - sliced Lots of fresh herbs - parsley, dill, thyme, chives, basil Salt and pepper to taste Assemble each bowl individually. Top with desired ingredients and dressing. We served ours with cast iron cornbread. Enjoy!!!!

Looking for a quick satisfying meal that will leave your body saying thank you! Pick up the ingredients from Okotoks Sobeys for this Hawaiian specialty. Ahi Tuna Poke Bowl for 4 -500 g raw Ahi tuna loin - cut into 1/4 cubes. ... Marinated in 1 T sesame oil, 3 T soya sauce, 2 T rice vinegar, 1 T crushed chili paste, 1 tsp grated ginger, 2 tsp white sugar. -5 cups cooked rice -3 cups Julienne, shaved or grated vegetables This could include, but is not limited to: carrot, cucumber, beets, radish, cabbage, kale, lettuce, avocado, peppers, green onion and just about anything else of your choice, keeping in mind vibrant colors, textures and flavors. Arrange the above ingredients in a bowl over the rice and garnish with: - pickled ginger - spicy mayo (mayo and sriracha) - sprouts - sesame seeds - edamame

The aromatic flavours of Thai ingredients is a common favourite with me included. This combination of the tender, mild flesh and crispy skin of the Steelhead trout in cast iron with the vibrant flavours of the green curry is like a Thai beach meets back country camping. Fresh sustainable and delicious all with ingredients from Okotoks Sobeys. Crispy Steelhead Trout with Green Thai Curry Serves 8 ... Green Thai Curry Paste Green Curry 1 shallot 4 garlic cloves 5 -9 fresh green chillies 1 medium piece fresh ginger 3 kaffir lime leaves 1 bunch cilantro, leaves and stalks Zest of one lime 1 tsp ground white pepper 1 Tbsp toasted coriander seed 1 Tbsp tsp toasted cumin 1 stalk of lemongrass - peeled 2 Tbsp vegetable oil Place all the curry paste ingredients in the food processor or mortar pestle and bash them into a paste. Set aside until needed. 1 Tbsp coconut oil 1/4 cup green curry paste 1 can of coconut milk 4 Tbsp fish sauce 2 Tbsp brown sugar 2 Tbsp fresh lime juice 1 bunch Fresh cilantro 8 x 150 gram portions of steelhead trout fillet with the skin on (Sobeys fish counter). This is a Ocean-wise, sustainable seafood and is available year around in Alberta. Add the oil to a shallow pan on medium high until beginning to smoke. Now working briskly, add 1/4 cup green curry paste, stir and sauté for a few seconds to release the aromas. Add coconut milk, fish sauce, brown sugar and water as needed. Stir well and bring to a simmer to reduce slightly. Prepare Jasmine rice. Allow Steelhead trout to dry with skin side up in the refrigerator for up to 12 hours. Season with salt and pepper. Heat a cast iron pan on medium high. Add oil and wait until it is just beginning to smoke. Add the trout to the pan by laying it in the pan skin side down - being sure to lay them away from from you to guard from splatters. Allow to cook 3 - 5 minutes depending on thickness. Gently flip each fillet and cook an additional 1-2 minutes. Aim to slightly undercook for the best results. Remove fillets from the pan onto a paper towel to rest for a minute. Add fresh lime juice to curry sauce and swirl together. Ladle 1/3 cup onto the plate and top with 3/4 cup of steamed jasmine rice. Top with crispy trout, with the crispy skin up. Garnish with lime wedge and fresh cilantro. Now appreciate this thing of beauty and dig in.

Please check our website for current, updated hours and info. If you have this site in bookmarks or on a frequent list, you may have to refresh. You will not get this information from filtering through the main Sobeys website and picking Okotoks store location. Feel free to forward.

NEW starting on: Friday, March 20 our temporary hours are 8am.- 8pm. Please note that a Senior shopping hour will be in place one hour prior to regular store operating hours, 7:00am-8:00am. Only customers who require extra care, particularly seniors should visit the store during this time. We will not be 'policing' times and ask that our community respect the time we've allocated. This measure will also provide our incredibly hard-working front-line teams with more time to restock our shelves and complete necessary cleaning and sanitizing procedures, while ensuring some much deserved time to rest.

Please be aware the Sobeys Okotoks location is open 7am-10pm, 7 days per week with pickup or delivery service within Okotoks annex boundaries. To our knowledge the ad people are referring to is the High River location, as written on their post. You will have to contact them for more information. We wish everyone health and happiness.

Friday is the day! We will no longer have single use plastic bags available at check-out, please remember to bring in your reusable bags. We have a great variety of reusable bags for purchase to reuse for all of your shopping needs and if you're in a pinch and were able to find more than you thought you came in for, you can purchase a paper bag.

Warm comforting food tastes better when it’s this cold. Our store is brimming with delicious ingredients to prepare your own heart warming meal. Or better yet, pick something up from our kitchen, hot and ready to go. We are here to you help you get through this cold snap and keep you and your family nourished.

Thank you for awarding Sobeys Okotoks extra-large business of the year. We’d like to thank the Chamber of Commerce and the community plus send a huge round of applause out to our staff. We’re very fortunate to have the hard working and caring people that we do. Thank you to Andrew Gustafson for accepting on our behalf. We feel honored to be nominated along side of Integrity Post Structure. Congratulations to all of the nominees and award recipients.

All of this produce comes to us as local as can get. Yes even those beautiful mushroom from southern Alberta. I have a tough time containing my excitement with all of the possibilities. Our produce section is at the peak of the season. Come in and get dreamy on what is going to grace your fall dinner table.

I love this time of year from a foodie point of view. We have a cross over of two seasons making it the most plentiful time of year to enjoy the the hard work of our local producers. Amazing ingredients from the summer season such as tomatoes, peppers and cucumbers. Late summer/early fall ingredients such as B.C tree fruit, beautiful purple & yellow onions, huge bulbs of local garlic and delicious sweet corn from Molnar farms. Add to that year around fresh herbs from Rafferty farms plus many more seasonal offerings and you have the makings for a locally inspired feast. Okotoks sobeys is proud to support these hard working local producers of southern Alberta. Come in and check out the bounty.

Whole roasted broxburn cauliflower is the perfect summer side. My family can’t get enough! Get yours I store while it’s in season. The freshest Alberta ingredients.

Another seasonal offering. Cast-iron seared steelhead with a local mushroom and corn risotto. All put together with ingredients from your local sobeys. #fresh #sustainable #sobeys

We are happy and proud to be carrying these great grass fed beef options. Check them out in store.

Another local Alberta inspired meal by our Okotoks Sobeys. Grilled very local 4-H beef rib steak. Roasted beet salad with a beet green pesto all rounded out garlic scapes. This of course falls under the categories of delicious and nutritious all the while making us feel happy to be supporting the local southern Alberta producers. #feelsgood #livetoeat #4-Hbeef

We made a seriously delicious, locally inspired meal from Okotoks Sobeys the other night. A salad that included basil, tomato, cucumber and cold pressed canola oil all from southern Alberta. Paired with in store made bacon Andouille sausage, we felt spoiled eating such fresh ingredients on this warm summer evening. Check out all of what we have to offer, supporting local producers.

Check out the 4-H beef at Okotoks Sobeys. A great variety of tender and tasty cuts available. It seriously does not get any more local than this folks!

Limited quantities, reusable produce bags now in store!

Easter Weekend hours: Good Friday 7am-10pm Easter Sunday 8am-7pm Happy Easter Everyone.

Almost up and running. Very excited to welcome Rebel Bean to the store and to be serving their local brew!

Coffee Bar changes are underway!

NEW! now in store. Bone Broth Demo Sunday, stop in for a taste and some more info. 11:30-4:00 Grass fed Alberta animals, free range, organic veggies. Made locally and distributed local by 2 Moms.

Happy Birthday! 15 years today Enjoy 15% off your groceries today and small coffee and piece of cake to help us celebrate.Happy Birthday! 15 years today Enjoy 15% off your groceries today and small coffee and piece of cake to help us celebrate.

Boxing Day hours 8am - 7pm

Remember to have good will in your heart and then give it away. https://drive.google.com/open