Humanely raised pork that is vegetarian fed with no antibiotics or hormones used. Save $1 lb
Smoked Jalapeño Chicken Breast
Handcrafted in-house with locally raised chicken marinated in a smoky, spicy jalapeño dressing. Save UP TO $4 LB
16-20 ct I Save $4 lb
Previously frozen.
6 pk I Save up to $2.50 World class craft beer brewed in Hood River, OR.
750 ml I Save $4 From Garnier Vineyard in the Columbia Gorge has notes of violets, plum, red currants and damp earth with excellent grip.
16 OZ I Save $1.50 Brewed with Mosaic and Crosby Estate Comet hops, this beer has strong hop notes and is bright, clean, refreshing and smooth.
750 ml I Save $7 A classic Willamette Valley Pinot Gris with notes of poached pear, honeysuckle, apricot, peach skin and lemon.
Our secrets for creating a gluten free brownie this good is high-quality ingredients: excellent chocolate, a browned butter caramel, Bob’s Red Mill gluten free flour and a sprinkle of Himalayan pink salt. It’s quick to make and tastes amazing.
Serves: 6
Difficulty: Easy
Ingredients:
6 T butter, melted
½ c brown sugar
¾ c white sugar
1 T vanilla extract
3 large eggs, room temp
Prep time: 10 minutes
Cook time: 30 minutes
1 c Bob’s Red Mill GF all-purpose flour
¾ c unsweetened cocoa powder (we like Momo Cocoa from Portland)
¼ t salt
¾ c semi-sweet chocolate chips
½ c Valrhona 64% Dark Chocolate chunks, or similar
1 c caramel sauce, such as Browned Butter
Caramel
pinch of Himalayan pink salt or flake sea salt.
Steps:
• Preheat oven to 350°. Butter and line an 8×8 baking pan with parchment paper, pressing against sides (leave overhang intact for easy removal). Butter parchment paper. Whisk sugars and vanilla with melted butter until smooth. Add eggs, one at a time, whisking until pale and well combined. Combine dry ingredients: flour, cocoa powder and salt and add them all at once to wet ingredients, stirring gently with spoon or spatula until no dry spots remain (do not overmix). Stir in chocolate chips and chunks, reserving ¼ c. for topping.
Spoon half of brownie mixture into prepared pan, spreading a thin layer across pan. Drizzle caramel sauce over brownie mixture. Do not spread (allow for some pooling and pockets of caramel to develop when baking). Spoon remaining brownie mix over top of caramel, gently spreading (brownies will look rough, with some caramel exposed). Sprinkle with salt and scatter remaining chocolate chips over top.
Bake 30 min. until center is set (will be wet, but not wiggle). Cool completely before cutting. Store extras chilled in airtight container.
