Contributors

The stringy bits inside an artichoke are called the “choke” for a reason. The points are fine and sharp, and they will stick to the skin in your throat if you swallow them. 1 2

4 5

Turning, or trimming, artichokes takes a little practice. So, take your time with the first couple, knowing it is better to go slowly while you learn.

n Medium bowl; add 1 quart water and ½ cup lemon juice (enough lemon water to cover the trimmed artichokes). Artichokes brown quickly as they are cut; the acid in the lemon water will help slow down the process. n Paring knife n Melon baller or small spoon

1. Remove the tough outer artichoke leaves or petals. Pull them off one by one and discard them until you get to the very tender bright yellow leaves toward the center of the artichoke. 2. Cut off the stem and discard, or if the stems are very large, trim any tough fibers and place the stems in the lemon water to use along with the hearts. 3. Cut through the yellow leaves about ½ inch from where they meet the heart. This will expose the spiny hairs in the center called the choke. They will look like pointed fronds of a thistle. 4. Carefully trim the artichoke heart with the paring knife. Peel around the artichoke heart, removing the dark green skin and exposing the pale flesh underneath. Try to trim as shallow as possible, keeping as much of the heart as you can. (If a paring knife seems challenging, try using a peeler to trim the hearts after the leaves and stem have been removed. It can be a little slower and more cumbersome, but might feel more comfortable.) 5. Use the melon baller or spoon to scoop out the fibrous choke from the artichoke heart core and discard it. Do not eat the choke (see circle above). 6. Put the artichokes into the lemon water as you trim them. You can store them in the water until ready to cook, but they will slowly turn brown and it is best cook them within 1 to 2 hours.

Tip: Artichokes have resin that can leave your hands black and a little sticky. If you have gloves, this might be the time to use them. You can also clean your hands easily with soap and a bit of lemon juice to cut through the artichoke resin. n R o b i n A s b e l l spreads

the word about how delicious whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. She is the author of “Plant-Based Meats,” “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta” and more.

T e r r y B r e n n a n is a

photographer based in Minneapolis, Minnesota, whose clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight—I love working with the creative team and, of course, sampling the wonderful recipes.”

L a ra M i k l a s e v ic s began

her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. Her experience as a chef helps her make food as appealing on the page as it is on the plate.

Ja s o n R o s s is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. He currently teaches the next generation of chefs at Saint Paul College Culinary School.

M o l ly S t e v e n s is a cook-

ing instructor, writer and recipe developer. Her cookbooks include “All About Dinner” as well as the James Beard and IACP cookbook award winners “All About Braising” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in a number of national publications. She lives in Vermont and travels the country to teach, cook and eat. Check her schedule at mollystevenscooks.com.

Ta r a Q . T h o m a s trained

at the Culinary Institute of America in New York and enjoys interviewing chefs to gather intel on how to improve meals. She writes for several magazines, including Wine & Spirits, where she is an editor and wine critic, and has contributed to the “Oxford Companion to Cheese” and the “Oxford Companion to Spirits.” She lives in Brooklyn, New York.

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Spring’s association with renewal and rebirth is once again a comforting focus as we navigate our course in the “new normal.” And nothing is more welcome than the sight of spring’s first vegetables in our produce departments. Among them you’ll find Director of Produce Brian Carter’s favorite—the versatile artichoke. There are many reasons to celebrate this unique vegetable (page 12). Plus, check out Kitchen Skills for tips on prepping and cooking it (page 6).

These spring vegetables that burst with energy and color are perfect companions to your favorite seafood—check out the delectable dishes featured in this issue (page 20). Plus, you have probably heard that a diet rich in seafood offers major health benefits. The good news is you can get your weekly servings by purchasing seafood that is safe, sustainable and delicious. Michael Tomasello, Director of Meat, Poultry and Seafood, highlights Blue Circle Foods, our seafood supplier that is revolutionizing seafood for the greater good through trustworthy practices (page 13).

For meaty menus, roast lamb is high on the list for springtime feasts and celebrations, but this delicious and nutritious meat is also worth considering for regular meals any time of year (page 28).

Leisurely brunch fare is the perfect blend of beloved breakfast staples and the savory flavors of lunchtime. We feature both savory and sweet ideas in our feature on page 46, and also share a fresh approach to an easy weekend brunch with cheese. Patricia Jordan, Director of Deli, Bakery and Cheese, offers tips on putting together a cheese board that works well for this special time of day that is a delight paired with some sparkling wine, a Mimosa or a special cold brew tea or coffee. It’s a great way to entertain deliciously (page 16).

Speaking of adult beverages, uncork a fresh taste for spring with Champagne and sparkling wine. We stock a fine assortment from around the globe, and Mark Thrift, Director of Wine, Spirits and Beer, shares some favorites (page 14).

When you need something quick and tasty on the go or would like us to prepare food for a celebration, we also have you covered. The talented chefs at Mollie Stone’s Markets make life a little bit easier. Our chefs create delicious foods with the highest quality ingredients for celebrations and holidays, meetings, a food gift to share or just because. The catering options are great for large quantities, or if you’re looking for dinner tonight, try our Family Meals. You can checkout online for in-store pickup at all nine store locations. Explore all the delicious options under “catering” on our website.

And when you’re searching for natural, premium dietary supplements to promote overall wellness, look no further than your local Mollie Stone’s Market. We’re proud of our store-branded pharmaceutical-grade supplements from a family owned and operated manufacturer with more than 90 years of experience producing consistent and safe supplements. Tamira Franz, Director of Health and Wellness shares more in her column on page 10.

I would once again like to take this opportunity to thank our hardworking staff for all that they do to help us continue in our goal of making a difference in people’s lives through food. And, thank you for choosing to shop with us. We appreciate being a part at your table.

Mike Stone Owner, Mollie Stone’s Markets

Why we are proud of Mollie Stone’s Pharmaceutical-Grade Supplements

BY TAMIRA FRANZ, DIRECTOR OF HEALTH AND WELLNESS

Before we put our line of dietary supplements on our store shelves, we searched for a supplier that could meet our high standards. The same family has owned and operated our supplement manufacturer since 1925, and this 90-plus years of manufacturing experience results in consistent and safe products. What’s more, their facility is certified organic by Quality Assurance International (QAI), as well as third-party certified by the Natural Products Association.

Here are just a few reasons why we selected our manufacturer to produce Mollie Stone’s labeled supplements:

n They followed current Good Manufacturing Practices (cGMPs) even before the

FDA mandated that regulation for dietary supplement manufacturers.

n Raw materials and end products undergo various tests to ensure potency, purity and disintegration. They use state-of-the-art technology to carefully screen each raw material for quality and uniformity. They routinely inspect their materials and supplements for identity and potency.

n All their manufacturing procedures and standards for cleanliness are periodically audited by the FDA and meet their requirements. n A complete testing laboratory is used to test for dangerous bacteria like salmonella and E. coli, but also for gluten, melamine and pesticides in botanicals. They also test for the potency of all nutritional ingredients before they can be used in products.

n They have a state-of-the-art Inductively

Coupled Plasma-Mass Spectrophotometer (ICP-MS) to test for heavy metals.

n From their testing, we always provide a

Best By date on the bottom of each bottle, thereby guaranteeing the potency, purity and freshness of our products.

n Who wants to pay for the marketing and advertising costs of national brands? Our products do not include those extra costs.

Our full disclosure labels list the details of each product’s contents. We disclose information if any artificial flavors, colors and preservatives are used in addition to information about gluten and common allergens so you can make informed decisions. The left panel of our labels contains documented educational information that helps you understand the ingredients and product.

We only offer dietary supplements with science behind the formulations. Our manufacturer has a team of scientific professionals—including chemists, microbiologists and a registered dietitian-nutritionist—plus product development specialists to ensure scientifically sound formulas.

Our manufacturer is dedicated to supporting green initiatives. They ship our supplements in boxes that use partially recycled materials and recyclable crushed paper as packing material. The fully recyclable amber glass bottles are made from 35 percent recycled material, and the white plastic caps are also fully recyclable. Their promotional materials utilize post-consumer fibers. Their manufacturing facility makes use of natural skylights to save energy and provide a pleasant work environment, and they recycle all unusable computer hardware and equipment.

Our supplement manufacturer has partnered with the world’s leading Non-GMO certification body. SGS is an international third-party testing, inspection and verification provider based in Geneva, Switzerland. Their stringent certification includes rigorous facility audits and follows the ISO 17021:2011E standards which ensure no GMO ingredients are used throughout the entire supply chain, manufacturing and production process.

Enjoy spring’s vegetable favorites, fresh from our local growers

BY BRIAN CARTER, DIRECTOR OF PRODUCE

Once we have endured a cold, long winter, there’s nothing more welcome than the sight of spring’s first vegetables in our produce departments. Slender spears of asparagus, leafy spring onions, fresh peas and green beans, and piles of bright rhubarb join year-round staples like garlic and beets as well as winter favorites nearing the end of their season. Plus, you’ll find my springtime seasonal favorite—the versatile artichoke!

Artichokes are actually the edible bud of a thistle flower. They require some prep work, but their earthy flavor and meaty texture is worth the effort. (See Kitchen Skills on page 6 for prep tips and a recipe.)

Steamed whole, artichokes need little more than a squeeze of lemon, drizzle of butter or aioli to dip; the prized hearts are excellent batter-fried, marinated and served atop crostini or chopped and used in pastas.

Baby artichokes are equally versatile and easier to prep since they don’t contain a choke. Try them simmered, sautéed or use them raw in salads.

There are so many reasons to celebrate the artichoke this spring:

n High in Fiber and Antioxidants—A single large artichoke is packed full of fiber and antioxidants! Each actually has from 6 to 10 grams of fiber. That’s more than a cup of prunes. Also, in a study performed by the USDA, it was found that artichokes are the number one vegetable when it comes to antioxidant count.

n Celebrate in March—Not only is this March 16 National

Artichoke Day but it is also the peak of the season. Even though artichokes are grown year-round, the best time of year is between March and May to enjoy this delicious seasonal must-have.

n We Have the Best—Did you know that nearly all artichokes found in the United States are grown right here in our state of California? Therefore, you know when you pick up an artichoke at your local Mollie Stone’s, it is farm fresh! Also, just a short drive from our stores, the artichoke is known as the official vegetable of Monterey County.

Responsibly raised Blue Circle Salmon is safe, sustainable and delicious

BY MICHAEL TOMASELLO, DIRECTOR OF MEAT, POULTRY AND SEAFOOD

Did you know that a diet rich in seafood offers major health benefits? Fish such as salmon, sardines and mackerel are naturally high in omega-3 fatty acids and nutrients, including potassium and vitamins A, D and B12. Plus, fish is a great source of protein. Despite these benefits, the USDA reported that less than 10 percent of Americans eat enough seafood.

The good news is that you can get your weekly servings by purchasing seafood that is safe, sustainable and delicious. Our seafood supplier, Blue Circle Foods, is revolutionizing seafood for the greater good through total transparency and trustworthy practices. Blue Circle Atlantic Salmon, certified by Monterey Bay Seafood Watch and Ocean Wise, is responsibly raised by third-generation farmers in Kvarøy, a remote Norwegian island in the Arctic Circle. These family farmers produce fish high in omega-3 that is free from any harmful contaminants by using only sustainable aquaculture practices. Blue Circle Atlantic Salmon is always free from antibiotics, added hormones, GMOs and synthetic pigments, so you can feel good about eating more fish.

Stop by our seafood counter to pick up fresh Blue Circle Atlantic Salmon or try the award-winning Blue Circle Cold Smoked Salmon. n

Pat fish dry with paper towels. Season on both sides with salt and pepper.

1. Heat sauté pan over medium-high heat and coat with a little oil. 2. Place seasoned salmon skin-side down in pan and sear for 3½ to 4 minutes. 3. Flip over and cook about 1 minute until medium-rare, or until desired doneness.

1. Preheat oven to 400°F. 2. Brush fish with oil and season as desired. 3. Place on a baking sheet and roast for 5 minutes for medium-rare or 8 minutes for medium.

n Steamed seasonal vegetables, potatoes and a mustard dill sauce n Hot pasta mixed with tomato and red onion salad, with pesto on the fish n Rice pilaf, grilled zucchini and chutney

Uncork a fresh taste for spring with Champagne and sparkling wine

BY MARK THRIFT, DIRECTOR OF WINE, BEER AND SPIRITS

All Champagne is sparkling wine, but not all sparkling wine is Champagne. Champagne is named after the grape-growing region in France, and that particular sparkling wine is attributed to Dom Perignon. But, most likely the Benedictine monks in the Abbey of Saint-Hilaire first invented the style long before Perignon took up winemaking in the Abbey of Hautvillers. In any case, I am happy this accident happened as so much history is filled with stories of this fascinating beverage. Sparkling wine is the name associated with wines made outside the geographical area of Champagne, and many are made from the same grapes and methods used in Champagne. Crémant is the term used for French sparkling wines produced outside of the Champagne region. Other countries use different names for their sparkling wines such as Cava in Spain, Spumante in Italy and Sekt in Germany.

The grapes used to make Champagne are Chardonnay, Pinot Noir and Pinot Meunier—used in different percentages as the winemaker chooses. Sparklers labeled Blanc de Blanc are usually Chardonnay. Blanc de Noir is made with Pinot Noir with no grape skin contactc and Rosé Pinot Noir is made with minimal skin contact. Sweetness levels of Champagne are set by the grams of sugar per liter in each bottle. The most common types are brut (less than 12 grams) and extra dry (12 to 17 grams).

The traditional method of making Champagne is called methode classique. After primary fermentation and bottling, a secondary fermentation is induced by adding a pinch of sugar (rock sugar) and yeast to the bottle and sealed to allow bubbles to build up. During aging, the bottles are manipulated so the lees that have settled in the neck are extracted in

a process called disgorgement by freezing the neck and popping off the cap, quickly filling up the space with some wine from a previous vintage and additional sugar (dosage) and corking the final product.

Another method of making sparkling wine is called charmat, or tank process, which has been used since 1907. This is similar to the methode classique process but instead of using a bottle for the bubble-making, the process is followed in a pressurized tank and instead of disgorgement, the liquid is filtered before bottling. There is also the soda method used to make the least expensive sparkling wines. These are made by simply injecting still wine with CO2.

We stock a fine assortment of Champagne, Crémant, Cava, Spumante and Sparkling wines. Here are some of my favorites I hope you get to try. n

Joseph Krug founded the House of Krug in Reims, France, in 1843. A non-conformist, he chose to blend several vintages of his Champagnes together in a unique cuvee (blend). The result is a light golden color with small vivacious bubbles, aromas of flowers, ripe, dried and citrus fruits and well as marzipan and gingerbread. There are earthy notes as well as almond paste, quince and dried fruit. The finish is long and lingering.

This Champagne house was founded in 1858 by Alexander Louis Pommery in Reims, France. The Brut Royale is a pale yellow color with green accents. On the nose, it’s fresh and easy with flavors of green apple, white flowers and small berry notes. Soft and round on the palate, slightly chalky, delicate and quaffable with a light and balanced finish.

Jack and Jamie Davies founded Schramsberg in 1965 and set out to make world-class sparkling wine in Napa Valley, the first winery in California to provide a Blanc de Blanc. The wine has aromas of fresh apples, lemon-lime and warm wheat toast, integrated with hints of baked pineapple and toasted almonds with a bright, clean finish. Hugh Davies now heads up the management and winemaking team and is dedicated to continuing the goals established by the founders.

Originally founded by John Scharffenberger in 1981 in the heart of Anderson Valley—formerly known as Pacific Echo—the name was restored back to Scharffenberger under the management of Maisons Marques & Domaines. The wine has a salmon hue with integrated aromas of fresh raspberry jam and wild strawberries on a cream-covered pastry base. The flavors are layered, round, fresh and fruity with a long finish.

This house was founded in 1989 in the Touraine appellation of the Loire Valley, France, by Paul Buisse. He sold the winery to the Chainier family in 2010, and they carry on the tradition of affordable sparkling wines. This crémant is a house favorite with temping aromas of white fruit with hints of almond, hazelnut and brioche. The palate is elegant and fresh, providing a festive effervescence that is thin and creamy; the finish is light and pleasing.

A fresh springtime approach to easy weekend brunch BY PATRICIA JORDAN, DIRECTOR OF DELI, BAKERY AND CHEESE

From my perspective, cheese is the perfect brunch protein. I love cheese anytime, but it truly delivers a scrumptious experience for brunch. A cheese board that is appropriate for this special time of day is a delight—and paired with some bubbly, your favorite Mimosa, an Aperol Spritz or a special cold brew tea or coffee makes it a celebration! For my morning cheese boards, I usually don’t include traditional salami and other charcuterie but rather a few lovely slices of French ham or smoked salmon and scallion. I pick fresh cheese—a chèvre, maybe a ricotta with honey to drizzle, and some dried and fresh fruits—the best of the season, of course! Walnuts and other favored nuts are a must. Serve this with our wonderful rustic breads, toasted to perfection. I do try to have freshly baked muffins or other morning bread to send warm to the table.

Be sure to include honey, date syrup, some lovely preserves and sliced crostini for people to make their own breakfast bruschetta.

Once I have the fresh cheese selected, I like to include one hard cheese like a buttery nutty Gouda and maybe a breakfast cheese, such as a breakfast cheese from Marin French as well. If you are adventurous, you can get out a raclette grill or cast-iron skillet and melt a few slices of a hard cheese. A melted and gooey cheese bite with a touch of honey is a decadent treat.

A Sunday brunch is a wonderful way to embrace this special day. It sends a message to our senses to slow down and take as much time as you need to enjoy the moment. No phones, no devices—just you, loved ones and a magical repast.

And for dessert, a lovely hike is in order. I always love to be outside for this glorious season. After all, how many springtimes do we get in a lifetime? Something to think about.

Happy spring to each of you—may it be filled with delicious food experiences! n