Sobeys Pharmacy

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

04/26/2026

Spring produce hallelujah 🍠🍄‍🟫🫜

04/24/2026

Spuds on spuds on spuds 🥔🔥

These easy-to-make muffin tin Swangy Southwest Potato Stacks are stacked with flavour. From smokey seasonings, a crunchy cheesy shell, and a sweet and tangy sauce for a bold finish to every bite.

Find the full recipe below.

Ingredients
4 large potatoes
1 Tbsp melted garlic butter
2 Tbsp mild taco seasoning
Olive Oil Spray
1 tsp shredded pepperjack cheese
Hellman’s Mayonnaise Dressing Mild Chipotle

Directions:
Thinly slice potatoes with knife or mandolin.

Add potatoes to a large bowl with melted garlic butter, mild taco seasoning and mix well.

Spray cupcake baking pan with olive oil spray.

Add shredded pepper jack cheese in each cupcake slot.

Layer potato slices in each slot to the top.

Top potatoes with more cheese.

Bake uncovered at 400F for 35-45min, until crispy and golden.

Top with chipotle sauce and chives.

04/20/2026

As any Ta**us will tell you: Dessert >>>> everything! 🍰🥕🫶

This Carrot Cake is the perfect way to treat that grounded and loyal friend with a real taste for luxury! Spiced cake textured with crunchy spring carrots, covered in rich, slightly sweet cream cheese icing – because there's nothing wrong with a little indulgence. ♉👌

Find the recipe below to get baking!

Ingredients
225ml sunflower oil
5 eggs
275g soft light brown sugar
300g grated carrots
200g chopped pecans
300g self-raising flour
1½ tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg

For the frosting:
200g unsalted butter, at room temperature
400g icing sugar
75g caramel sauce

For the decoration:
50g caramel sauce
chopped pecans (optional)

Directions:
Preheat the oven to 180ºC/160ºC fan and line two deep 20cm (8in) cake tins with parchment paper.

In a large bowl, mix the sunflower oil, eggs, sugar, and grated carrots together. Add the chopped pecans, flour, bicarbonate of soda, ginger, cinnamon and nutmeg and mix.

Divide equally between the lined tins and bake in the oven for 35–40 minutes.

Leave to cool fully in the tins.

Frosting:
Beat the butter on its own for a few minutes to loosen it. Add the icing sugar and mix again.

Add the caramel sauce and beat on a high speed to combine.

Decoration:
Spread half the frosting onto the first sponge and drizzle over half the caramel sauce.

Add the second sponge, the remaining frosting, and the rest of the caramel. Sprinkle on some chopped pecans.

Slice and serve.

04/16/2026

We’re dippin’ into some nostalgia with this DIY cookie dippin' dupe! 🍪🌈😍

Turn snack time into a throwback moment with this cookie treat that tastes just as good as you remember – maybe even better because you make it yourself!

Dunk into the comments for all the steps.

Ingredients

Cookies
1 stick salted butter room temperature, (8 Tbsp)
¼ cup brown sugar firmly packed
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
8 sheets graham crackers yields 1 cup flour, (4 crackers per sheet)
1 cup all-purpose flour 147g
½ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon

Frosting
1 stick unsalted butter room temperature, (8 Tbsp)
2 cups powdered sugar
1 tsp vanilla extract
2 Tbsp whole milk
2 Tbsp rainbow sprinkles

04/13/2026

Crushing noodle cravings, one bowl at a time! 🍜🥭🦐

Delicate vermicelli noodles tossed with succulent shrimp, crisp spring veggies, and juicy mango for a touch of sweetness 🍜🥭🦐 Finished with signature sauces and seasoning, this bowl is all about fresh, bold flavor.

Full recipe below.

Ingredients:
100g Kim Phat Rice Vermicelli Noodles
3 Tbsp (45 ml) (33g) lime juice
2 Tbsp (30 ml) (24g) ChinaLily Sauce Soya
2 Tbsp (30 ml) (15g) canola oil
1 Tbsp (15 ml) (15g) LaoGanMa Chili in Oil Crisp
1 Tbsp (15 ml) (15g) honey
1 Tbsp (15 ml) (7.5g) EightTrs Sesame Oil
1 pkg (340g) Compliments Cooked 31/40 Pacific White Shrimp, thawed
1 cup (250 ml) (240g) 1 ripe mango, peeled, seeded and julienned
2/3 cup (160ml) (140g) 1 large carrot, peeled and julienned
¾ cup (180 ml) (200g) 1 cucumber, seeded and julienned
½ cup (125 ml) (130g) red pepper, seeded and julienned
¼ cup (60 ml) (37g) finely sliced green onion, divided
¼ cup (60 ml) (12g) finely sliced mint leaves, divided
¼ cup (60 ml) (12g) coarsely chopped cilantro leaves, divided

Directions:
Set the rice vermicelli noodles in a bowl and cover with boiling water. Let sit for 3-4 minutes until noodles are tender. Drain and rinse under cold water. Drain well and set aside.

In a small mixing bowl, whisk together the lime juice, soy sauce, canola oil, chili crisp, honey, and sesame oil. Taste and adjust seasoning if needed. Set aside while you prepare the remaining ingredients.

Remove the tails from the shrimp and slice them in half lengthwise through the middle, set aside. In a large bowl, toss together the noodles and the dressing, coating them evenly. Add the shrimp, mango, carrot, cucumber, and red pepper, along with 3 Tbsp (45 ml) each of the green onion, mint and cilantro. Mix gently until combined.

Transfer to a large platter or plates. Garnish with the reserved green onion, mint, and cilantro. Serve immediately.

Tip: To finely slice or chiffonade fresh herbs such as mint and basil. Stack the leaves on top of each other, roll them up tightly and finely slice across the roll using a sharp knife to create thin ribbons.

🚀🌕 Congratulations on your historic mission with Artemis II! We hope that maple cream cookies kept you close to home. ...
04/10/2026

🚀🌕 Congratulations on your historic mission with Artemis II! We hope that maple cream cookies kept you close to home. 🍁

04/08/2026

Weeknight Empanadas in minutes! 🥟🙌

No more mid-week mealtime worries! These 10-minute Air Fryer Empanadas make an easy meal that saves time without sacrificing flavor!

Find the directions in the comments!

Ingredients:
4 ounces diced potato
½ pound lean ground beef
⅓ cup yellow onion, minced
½ red bell pepper, finely diced
⅓ cup frozen peas
2 cloves garlic, minced
1 tsp salt
½ tsp pepper
1 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 Tbsp tomato paste
¼ cup beef broth
2 premade pie crusts
2 egg whites
2 Tbsp water

04/05/2026

🌷 Florals for spring? Groundbreaking.

Find your seasonal bouquet essentials in the Sobeys Floral Dept.

04/04/2026

We're not hunting for Easter eggs this year – we're serving them up in a Deviled Egg Flight! 🌷🥚👀

The perfect crowd-pleasing appetizer for spring, this spread provides bite-sized burst of popular flavours like:

🧀Cacio e Pepe
🍔🥓Bacon Big Mac
🥒 Dill Pickle
🌶️🧀Buffalo Blue Cheese

Grab your basket and find the recipes below and in the comments!

Cacio e Pepe Eggs🧀
6 hard boiled eggs
1/4 cup Duke’s Mayonnaise
1 1/4 tsp lemon juice
1 tsp Dijon mustard
1/2 Tbsp freshly cracked black pepper, plus extra for garnish
Pinch of garlic powder
Kosher salt to taste
3 Tbsp Pecorino-Romano, finely grated (may substitute with Parmigiano-Reggiano) plus extra for garnish
Fresh chives or basil for garnish, optional

Directions:
Slice hard boiled eggs in half lengthwise and carefully remove the yolks. Add to a bowl and set aside the egg whites.

To the yolks, add the Duke’s, lemon juice, mustard, black pepper, salt, and garlic powder. Mash until smooth and creamy.

Fold in Pecorino-Romano. Taste and adjust seasoning if needed.

Place filling in a piping bag or freezer bag and pipe into egg whites.

Garnish with additional freshly grated Pecorino-Romano cheese, black pepper, and herbs. Add to flight and serve.

Bacon Mac Eggs🥓🍔
6 Eggs, hard boiled
2 tsp Coarse-Dijon Mustard - Noble Made
1/4 cup Thousand Island Dressing
2 pieces Bacon, cooked, chopped (2 strips)

Directions:
Slice hard boiled eggs in half lengthwise and carefully remove the yolks. Add to a bowl and set aside the egg whites.

To the yolks, add the Noble Made Coarse-Dijon Mustard, Paleo Thousand Island Dressing and half of the chopped bacon. Stir together until a creamy consistency is formed that has a smooth and even texture. You may need to use more dressing depending on the size of your eggs and egg yolks.

Place filling in a piping bag or freezer bag and pipe into egg whites.

Garnish with chopped bacon, add to flight, and serve.

04/03/2026

What’s in your cart this weekend? 🐣🐰🌷

👀🍫 This one's real.KitKat x Bake Shop collab drops April 27th.
04/02/2026

👀🍫 This one's real.

KitKat x Bake Shop collab drops April 27th.

04/02/2026

Fish Friday is getting a Filipino-inspired flavour lift! 🐟😍

Brushed in a beautiful combination of herbs and spices, and covered in a bright vegetable relish, it’s a refreshing and flavourful addition to your Easter table or spring meal plan! 🌷🍽️

Full recipe in the comments.

Ingredients:
¼ cup canola oil, divided
1 ½ Tbsp kashmiri chili powder
1 tsp ground cumin
1 ¼ tsp black pepper, divided
½ tsp salt, divided
1 whole cleaned and scaled trout
1 cup onion, diced
1 cup green pepper, diced
2 large garlic cloves, crushed
2 cups tomatoes, diced
2 Tbsp tamarind sauce
1 Tbsp fish sauce
½ cup green onions, finely sliced
1 lime

Directions
In a bowl, mix 2 Tbsp canola oil with the Kashmiri chili powder, ground cumin, 1 tsp pepper and ¼ tsp salt. Set aside. Pat the trout dry and score the fish lightly 4-5 times on both sides. Rub the marinade all over the trout, inside and out. Cover and keep refrigerated to marinate for up to 3 hours.

Preheat the BBQ to medium heat, about 350°F (177°C), clean and oil the grill to prevent the fish skin from sticking. Place the marinated trout on the hot grill, cooking with the lid closed for 15-17 mins per side, depending on size, until cooked through to 158°F (70°C).

Meanwhile, heat remaining 2 Tbsp canola oil in a sauté pan over medium heat. Add the onion, green pepper and garlic, cooking gently until softened without caramelizing, about 4-5 mins. Remove the pan from the heat, stir in the tomato, tamarind sauce, fish sauce, remaining salt and pepper, set aside to cool slightly.

Once finished, remove the trout from the grill and let rest for 5 mins before serving. Transfer the grilled trout to a platter. Mix the half of the green onions into the relish and spoon the tomato, pepper and onion relish over top of the trout. Garnish with the remaining finely sliced green onions and lime wedges.

Address

140 Albion Street S
Amherst, NS
B4H4H4

Opening Hours

Monday 9am - 8pm
Tuesday 9am - 8pm
Wednesday 9am - 8pm
Thursday 9am - 8pm
Friday 9am - 8pm
Saturday 9am - 5pm
Sunday 12pm - 5pm

Telephone

+19026673099

Website

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