There are some relatively reasonable deals to be found on steaks and roasts, sometimes hamburger and chicken. The best strategy is to go during the week, middle of the day if possible, because they run out quickly.
It also helps to have some flexibility with what you'll cook that evening or a little room in the freezer.
The downside is that the produce is just awful. For that, we use a lot of storebrand frozen veggies and supplement with what we can at a farmer's stand, which I prefer anyway.
Good lettuce is a rarity, so our salads have been cole-slaw and spinach salads much more than usual.
Me too. I’ve shifted to Asian salads with cabbage, carrot, greens like kale, endive, mustard, etc....
Puree carrot, rice vinegar, sugar, sesame oil, and soy sauce as dressing. Once your ummy adjusts to rew cabbage its good.