Sobeys Pharmacy

Sobeys Pharmacy Full service pharmacy located in the grocery store, convenience of filling prescriptions while you shop

06/17/2025

Celebrate your grad with these adorable graduation cake pops! 🎓🎓🎓 Customize with your grad's school colour. Congrats

Ingredients: 🛒
1 box of Compliments cake mix
Frosting:
7 tbsp unsalted butter, softened to room temperature
1 3/4 cups confectioners’ sugar
2–3 tsp heavy cream or whole milk
1 tsp pure vanilla extract
Coating:
24oz candy melts or white chocolate bars
Food colouring of choice

Instructions 👩‍🍳
1. Make the cake according to box instructions.
2. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract and mix on low speed to combine. Increase to high speed and beat for 3 full minutes.
3. Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low speed and beat the frosting and cake crumbles together until combined.
4. Scoop 1 tbsp of cake/frosting mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours, or freeze for 1 hour to set the shape.
5. Melt the chocolate or candy melts in a 2-cup liquid measuring cup (best for dunking!) in the microwave in 20-second increments, stirring after each increment, until melted and smooth. Mix in food colouring of choice.
6. Coat the cake balls: Remove just 2 or 3 cake balls from the refrigerator at a time. Dip the end of a lollipop stick about 1/2 inch into the coating, then insert the coated end into the center of the cake ball. Only push it about halfway through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drip off. Repeat with remaining cake balls, working with just a few out of the refrigerator at a time.
7. Set in refrigerator for an hour.
8. Add decorated chocolate and pipe icing on top for the rope.

Nothing says summer like a good skewer! We're grilling up our fresh first-of-the-season salmon with pineapple for an eas...
06/12/2025

Nothing says summer like a good skewer! We're grilling up our fresh first-of-the-season salmon with pineapple for an easy weeknight dinner. 🐟🍍🔥

What's on your grill this summer?

Ingredients:
8 large bamboo skewers
For dressing:
1 cup coarsely chopped cilantro with tender stems
1/2 cup 5% Greek yogurt
1/4 cup mayonnaise
4 tsp freshly squeezed lime juice
1 tbsp extra virgin olive oil
1/2 small garlic clove, finely grated
1/4 tsp salt
For skewers:
680 g skinless fresh sockeye salmon, cut into 1-in cubes
1 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander
Black pepper
1/2 pkg cored pineapple, cut into 1-in pieces
Corn tortillas, avocado wedges, cilantro sprigs and lime wedges to serve (optional)

Instructions:
1. Soak bamboo skewers in water for 1 hr.
2. Preheat a clean, oiled grill to medium-high.
3. To prepare dressing, to the bowl of a food processor, add cilantro. Pulse until finely chopped. Add yogurt, mayo, lime juice, oil, garlic and salt. Process until very smooth with some flecks remaining, 1 min. Scrape into a serving bowl. Cover with plastic wrap and refrigerate.
4. To prepare skewers, in a medium bowl, toss salmon with olive oil, cumin, coriander and salt until coated. Season with pepper. Thread onto soaked skewers along with pineapple pieces.
5. Grill skewers, with the lid closed, turning halfway through, 6 to 8 min or until fish is lightly charred and cooked through to an internal temperature of 70°C (158°F).
6. Serve skewers with dressing. Alternatively, remove skewers, then place salmon and pineapple in the centre of corn tortillas. Top with avocado and cilantro. Drizzle with dressing. Fold over to serve with lime wedges.

05/28/2025

*CONTEST CLOSED JUNE 16 2025*

Hey Canada, picnic season is finally here! And we’re giving away 30 So Canadian Picnic Kits and 2 lovely Picnic Experiences! Each kit comes packed with Canadian products and a limited-edition, Canada-shaped picnic blanket. And if you’re one of our 2 grand prize winners, you’ll get a private picnic for you and up to 25 friends and family—complete with delicious food, fun activities, and one giant Canada-shaped blanket to kick back on.​

To enter:​
·Follow on Facebook & Instagram​
·Like this post​
·Tell us how you're celebrating Canada Day this year and tag a friend you'd bring to your dream Canada Day picnic.​

We’ve been Canadian through and through since 1907, and if there’s one thing we know, it’s that Canadians love a summer picnic. So, we’re here to help make yours extra special! Gather your loved ones, savour Canadian products, and soak up some sunny moments together.​

​

*NO PURCHASE NECESSARY. Full contest rules found here: https://lion.box.com/s/umb955nzsbk93cuwepg26fhuc7k5q70j. Contest runs 05/28/2025-06/16/2025. Open to legal residents across all provinces of Canada excluding Québec who have a valid and public Instagram and/or Facebook account, and who have reached the age of majority. There are two (2) grand prizes to be won (ARV $60,000.00 (CAD) each). There are thirty (30) secondary prizes to be won (ARV $500.00 (CAD) each). The prizes have no equivalent cash value, are non-transferrable and no substitutions will be made. Correctly answered skill testing question required. Odds of winning depend on the number of eligible entries received.

05/23/2025

This summer we're embracing the trendy open can mocktail with our very own Open Can Cherry Sour - made with Cherry Sparkling Water. 🍒⛱🍒 It's the perfect pool side drink!

Ingredients 🛒
1 oz fresh lemon juice
2 oz peach juice
1 oz cherry juice
1 egg white
½ oz maple syrup
1 can cherry sparkling water
3 cocktail cherries

Method 👩‍🍳 1. Chill the cherry sparkling water to fridge temperature.
2. Pour sparkling water into a measuring cup, saving both the can and the water.
3. Shake together lemon juice, peach juice, cherry juice, maple syrup and the egg white over ice in a cocktail tin for about 60 seconds until it’s nice and frothy.
4. Carefully strain all of the cocktail into the open can.
Slowly fill with about 200 mL of the chilled cherry sparkling water until the foam starts to come out of the can to make a frothy top.
5. Garnish with three cherries on a cocktail pick.

05/21/2025

Flex your grill skills with a South African Braai! This mixed grill traditionally includes chorizo, tri-tip steak, hotel cut pork chops, and shrimp. What is your go-to-grilling item this summer? 🥩 🔥🍖

Ingredients 🛒
Braai Spice Blend
1 tbsp Smoked paprika
1 tbsp Ground coriander
1 tbsp Garlic powder
1 tbsp Onion powder
2 tsp Sea salt
2 tsp Cracked black pepper
1 tsp Dried thyme

Braai Proteins
6 Chorizo sausages
8 Lamb loin chops
2.5 lbs Sterling Silver Tri Tip Grilling Steak
3 Nagano Pork Chop Hotel Cut
8 Herb and garlic shrimp skewers

Method 👩‍🍳 1. Blend all spices in a small mixing bowl. Season the lamb chops, tri tip grilling steak and Nagano pork chops liberally with the spice mix, rubbing it into the proteins. Cover and refrigerate until you're ready to braai.
2. When ready to start braaing; let the proteins sit at room temperature while you preheat your BBQ for two zone grilling; with one half set to medium high heat, about 400°F (204°C).
3. For the Tri Tip Grilling Steak: Sear the seasoned tri tip over the heat with the lid closed for 6 minutes on each side, until lightly charred and crust developed. Move the seared tri tip off direct heat, continue cooking with the lid closed to desired internal temperature. Medium rare 145°F (63°C), approx. 20 mins longer. Remove the tri tip from the grill and let it rest uncovered for 10 mins.
4. For the Nagano Pork Chops: Sear the seasoned pork chops over the heat for 2 mins per side. Move the seared pork chops off direct heat and continue cooking with the lid closed until they reach an internal temperature of 145°F (63°C), approx. 25 mins more. Remove the pork chops from the grill and let rest uncovered for 5 mins.
5. For the Lamb Loin Chops: Sear the seasoned lamb chops over the heat for 2 mins per side. Move the seared lamb chops off direct heat and continue cooking with the lid closed until they reach desired internal temperature. Medium Rare 145°F (63°C), approx. 6 mins longer. Remove the grilled lamb chops from the grill and rest uncovered for 5 mins.
6. For the Chorizo Sausages: Sear the chorizo sausages over the heat for 1-2 mins per side. Move the seared chorizo off direct heat and continue to cook with the lid closed until they reach an internal temperature of 160°F (71°C), approx. 8 mins more. Remove the cooked chorizo sausages from the grill and rest uncovered for 5 mins.
7. For the Shrimp Skewers: Grill the shrimp skewers over the heat for 1-2 mins per side, until lightly charred and cooked through. Remove the grilled shrimp from the BBQ and let rest for 2 mins. Slide the grilled shrimp off the skewers on the braai platter.
8. Slice the grilled meats as desired and arrange on the braai platter. Serve the braai platter with your favourite side dishes and enjoy.

05/19/2025

Sizzle into the with the cheese that brings the heat—and the flavour. 🔥🧀 Some great grilling cheeses are Halloumi, Saganaki, and Queso Fresco! What cheese are you griling this weekend?

05/16/2025

Summer days, sunny vibes, and the perfect sandwich to match! Celebrate with our Triple Dill Pickle Chicken Salad Sandwich! ☀️🥒 It gives the ultimate cool and crunchy bite for those warm afternoons. What's your go-to sandwich in the summer?

Ingredients 🛒
1/2 cup mayonnaise
1/4 cup 5% Greek yogurt
1 tbsp finely chopped chives
2 tsp finely chopped dill
1 1/2 tsp freshly squeezed lemon juice
1/2 tsp Dijon mustard
1/4 tsp salt
Black pepper
3 cups diced rotisserie chicken, chilled
1 celery stalk, finely diced
1/4 cup finely diced dill pickles, plus extra slices for serving
8 thick-cut slices sandwich bread
8 butter lettuce leaves
Dill pickle chips for serving

Method 👩‍🍳
1. In a large bowl, whisk mayo with yogurt, chives, dill, lemon juice, Dijon and salt until smooth. Season with pepper. Add chicken, celery and pickles, tossing well to fully coat.
2. Divide chicken salad among 4 slices of bread, then top each with additional pickle slices, lettuce leaves and chips. Sandwich with remaining bread slices. Cut each sandwich in half before serving.

05/15/2025

It's the official start to the Canadian summer because the is here! The grill is on and this French Onion Smashed Burger is calling your name! ☀️🍔 Made with our exclusive juicy Compliments Smashed Burgers, it’s an easy and delicious to enjoy those long, laid-back summer days. Just grill, stack, and dig in!

What’s your go-to summer burger combo?



Ingredients 🛒
1/2 cup mayonnaise
1 tbsp Dijon mustard
Black pepper
3 tbsp salted butter
4 medium yellow onions, thinly sliced
2 garlic cloves, thinly sliced
3 thyme sprigs
1/2 tsp salt
4 Compliments Smashed Burgers
1 pkg Swiss Cheese Slices
4 Sesame Seed Hamburger Buns
4 leaves green leaf lettuce

Method 👩‍🍳
1. Preheat a clean, oiled grill to medium-high.
2. In a small bowl, combine mayonnaise with Dijon. Season generously with pepper. Cover with plastic wrap and refrigerate.
3. Melt butter in a very large frying pan over medium heat. Add onions, garlic, thyme sprigs and salt. Season with pepper. Cook, stirring often, adding a splash of water if needed, until deeply browned, 25 to 30 min. Discard thyme sprigs. Set aside.
4. Grill burger patties from frozen, with the lid closed, 5 to 7 min per side or until burgers reach an internal temperature of 160°F (71°C). Arrange cheese slices over burgers for the last 2 min of cooking to melt.
5. Toast buns on the grill, if desired. Smear bottom of buns with Dijon-mayo, then top each with lettuce and 1 burger patty. Top with caramelized onions. Smear top buns with more Dijon-mayo and sandwich. Serve immediately.

Nothing says warm weather like fresh lobster! 🦞☀️ Celebrate the start of warmer days with a lobster burger that’s butter...
05/12/2025

Nothing says warm weather like fresh lobster! 🦞☀️ Celebrate the start of warmer days with a lobster burger that’s buttery, juicy, and packed with sweet, ocean-fresh flavour. Made with our first-of-the-season lobster, it’s a delicious twist on a summer classic!

Will you be trying this at home? Find the recipe below.

Ingredients:
2 tbsp minced celery
2 tbsp Compliments Mayonnaise
2 tsp finely chopped chives
1 tsp lemon zest
1-2 tsp lemon juice
Pinch freshly cracked black pepper
Lobster meat from 1 ½ lb lobster (1 cup approx.), pat dried, cut into large chunks
1 tbsp unsalted butter
2 Compliments Brioche Burger Buns
2 slices crisp cooked Compliments Naturally Smoked Bacon
4 thin slices tomato
2 bibb lettuce
Kettle chips (optional)

Instructions:
1. In a bowl, mix celery, mayonnaise, chives, lemon zest, lemon juice and pepper. Add lobster and gently stir to combine.
2. Melt butter in skillet over medium heat. Add buns and toast cut side until golden, 1-2 minutes.
3. Layer each bottom bun with 1 lettuce, 2 slices tomato, 1 bacon, divide lobster mixture and sandwich with top bun. Serve with kettle chips if desired.
Tip: Short on time? Ask your seafood manager to steam the lobsters for you or look for frozen lobster claws and tails in the freezer aisle; chop and drain before patting dry.

🌎 These Earth Day cupcakes are simple, sweet, and perfect for the occasion— topped to look like little potted plants wit...
04/22/2025

🌎 These Earth Day cupcakes are simple, sweet, and perfect for the occasion— topped to look like little potted plants with rich chocolate “soil” and a garden-inspired finish.

How are you celebrating ? Find recipe below.

Ingredients:
3/4 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 tsp espresso powder or instant espresso
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable or canola oil
2 tsp pure vanilla extract
1/2 cup buttermilk, at room temperature
Chocolate buttercream and sprigs of mint for decorating

Instructions:
1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
2. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. 3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
4. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
5. Frost cooled cupcakes with chocolate buttercream and add a sprig of mint on top. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

Four cheeses, four personalities— who’s your perfect match? 🧀💘 Swipe right on your favorite and let us know your ultimat...
03/26/2025

Four cheeses, four personalities— who’s your perfect match? 🧀💘 Swipe right on your favorite and let us know your ultimate cheese pairing!

Light, flavourful, and packed with crunch! This 🥒🍗 Chicken Pickle Salad Sandwich is a fresh take on a classic, perfect ...
03/24/2025

Light, flavourful, and packed with crunch! This 🥒🍗 Chicken Pickle Salad Sandwich is a fresh take on a classic, perfect for when you're craving something easy yet satisfying!

What's your go-to easy meal for busy days? Get the recipe below.

Ingredients:
2 lb. boneless, skinless chicken breasts (or rotisserie chicken)
6 cups low-sodium chicken broth
2 tbsp kosher salt, divided
1/3 cup full-fat Greek yogurt
1/3 cup mayonnaise
2 tbsp chopped fresh parsley
1 tbsp + 1½ tsp chopped fresh dill
1 tbsp Dijon mustard
½ tsp lemon zest
2 tbsp fresh lemon juice
2 stalks celery (or swap for cucumber), chopped
1 small red onion, chopped
¼ cup chopped dill pickles (about 2 spears)
¾ tsp. black pepper
Choice of bread

Instructions:
1. Cook the chicken: In a large pot, combine chicken, broth, and 1 tbsp. + 1½ tsp. Seasoned salt. Bring to a boil, reduce heat, and cover. Cook for 10 minutes or until done. Let it rest for 5 minutes, then dice into ¼” cubes. If using rotisserie chicken instead, shred the chicken.
2. Make the dressing: In a large bowl, mix Greek yogurt, mayo, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
3. Combine: Toss the chicken in the dressing, then add celery (or cucumber), onion, pickles, black pepper, and the remaining salt. Mix well. Sandwich between choice of bread and serve!

Address

477 Paul Street
Dieppe, NB
E1A4X5

Opening Hours

Monday 9am - 9pm
Tuesday 9am - 9pm
Wednesday 7am - 9pm
Thursday 9am - 9pm
Friday 9am - 9pm
Saturday 9am - 6pm
Sunday 12pm - 5pm

Telephone

+15068578019

Website

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