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MERRY MORNINGS p. 4

• DINNER PARTY STARTERS p. 10 • CHEESE, IF YOU PLEASE p. 14 • THE SIDES HAVE IT p. 18

MOUTHWATERING MAINS p. 26

HOLIDAY SPIRITS p. 36

• CHOCOLATE EVERYTHING p. 40 • BAKE IT UP A NOTCH p. 46 • FESTIVE FLORALS p. 641 NUGGETMARKET.COM

Eat, Drink, & Be Merry

TABLE OF CONTENTS Merry Mornings

any holidays center around good food and family, and what a coincidence, so do we! As a century-strong, family-owned business, we at Nugget Market are truly grateful to all our guests, associates, communities, and partners for making every day special. To finish our centennial year right, we’re sharing a range of festive recipes from appetizers to drinks and everything in between, plus a plethora of tasty treats you don’t even have to make. Happy holidays from our entire grocery family, and thank you for choosing to celebrate with us!

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Dinner Party Starters

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Cheese, If You Please ◀

The Sides Have It

18 ▶

THE

I S S U E 5 4 • FA L L / H O L I D AY 2 0 2 6 WRITING & EDITING

LEAD GRAPHIC DESIGNER

Lydia Humburg Calista Marouk

Michelle Leal

LEAD PHOTOGRAPHER, STYLIST, & RETOUCHER

Victoria O’Brien PHOTOGRAPHY

Willow Smith Michael Sylvester CHEF DE MARKETING

Stazi Dulman, CEC, CCE PRODUCT & INFORMATION RESEARCH

Corporate Directors & Buying Team

Mouthwatering Mains

GRAPHIC DESIGN

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Aaron Davis Willow Smith DIRECTOR OF MARKETING

Rebecca Reichardt

Holiday Spirits

36 ▶

MARKETING MANAGER

Marco Enriquez CORPORATE COMMUNICATIONS

Yazmeen Reyes-Takaki

Chocolate Everything

SENIOR WEB DEVELOPER

Mark Eagleton

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WEB DEVELOPER

Joel Van Patten

► Scan to see every recipe featured in this Field Guide!

Bake It Up a Notch

46 ▶

Not all items featured in this publication are available at all stores. We reserve the right to correct all printed and typographical errors.

Festive Florals ◀

THE FIELD GUIDE • FALL / HOLIDAY 2026

100 Reasons to Celebrate!

he holidays are a special time both to celebrate and reflect on all the things we’re grateful for. While I could easily say my 100 reasons are one for every year Nugget Market has been in business, that’s only the beginning! Start with how many stores we have serving our communities, and we just hit 18. Add all the scratch-made meals and dishes we’ve got on this year’s Holiday Menu, and it’s over 30. And if you count every amazing associate on our team, we’re at much more than 2,000! But really, who’s counting?

One big thing I’m grateful for is the chance to share the holidays with you, our guests! Food is a powerful love language, and we at Nugget Market are fluent. Whether you enjoy one of our chef-prepared Holiday Meals (of which I’m particularly proud!), bring home a stunning sweet from our Bakery, or have a do-it-yourself potluck starring our signature recipes, it’s our honor to help you celebrate the season deliciously. Wishing you and yours the tastiest traditions yet! DIRECTOR OF KITCHEN OPER ATIONS

Jessica Nguyen NUGGETMARKET.COM

Merry Mornings

THE FIELD GUIDE • FALL / HOLIDAY 2026

oliday breakfasts are a great excuse to go above and beyond your usual morning fare and set the table with something spectacular. From Crab Cake Eggs Benedict with homemade English Muffins to the best-pressed coffee and a lovely London Fog, these tips, tools, and recipes are sure to add a little sparkle to your day.

Crab Cake Eggs Benedict Make any brunch a special occasion with homemade crab cakes and hollandaise sauce in this decadent take on Eggs Benedict. PREP TIME: 15 MINUTES, PLUS 15 MINUTES CHILLING COOK TIME: 10 MINUTES YIELD: 4–8 SERVINGS

INGREDIENTS Crab Cakes: • 1 pound lump crab meat, picked over • ⅔ cup panko breadcrumbs • ½ cup thin-sliced green onions, plus more for garnish • 2 eggs, beaten • ¼ cup mayonnaise • 2 tablespoons Dijon mustard • Juice of ½ lemon • 1 tablespoon chopped fresh thyme • 1 teaspoon kosher salt • ½ teaspoon Worcestershire sauce • 3 ounces canola oil Eggs & English Muffins: • 8 eggs • 4 English muffins Hollandaise Sauce: • 2 large egg yolks • 2 tablespoons fresh lemon juice • ½ teaspoon kosher salt • 1½ cups unsalted butter, melted • Warm water, as needed

PREPARATION Combine all crab cake ingredients except canola oil in a large bowl. Fold together very gently to retain the large chunks of crab meat. Form mixture into 8 crab cakes, approximately 3 ounces each. Place on a baking sheet and refrigerate for 10–15 minutes. Heat canola oil in a pan, then pan-fry crab cakes for 3–4 minutes per side, until golden brown. Once done, place crab cakes on a paper towel and set aside.

If poaching eggs, bring a medium pot of water to a boil. Either poach eggs in the pot, or cook gently in a pan to keep the whites white. Halve and toast the English muffins. For the hollandaise sauce, set a pot filled with 2 inches of water to a gentle simmer. Whisk together the egg yolks, lemon juice, and salt in a stainless steel bowl that fits into the pot without the bottom of the bowl touching the water. Reduce heat to low and nestle the bowl into the pot. Continually whisk until the eggs start to thicken and become pale yellow. Turn the heat off but keep the pot and bowl on the stove. Slowly drizzle in the melted butter while constantly whisking to emulsify until all the butter has been incorporated. If the mixture becomes too thick, add 1–2 tablespoons of warm water to thin. The sauce should be smooth, velvety, and thick but still pourable. Keep warm while crab cakes are cooking (it may thicken slightly as it sits). Just before serving, add more warm water to thin if needed. To serve, plate each English muffin half cut-side up, top each with a crab cake, followed by a poached egg, and finally a generous portion of hollandaise. Garnish with chopped green onions and serve immediately.

Classic English Muffins Make these soft and chewy English muffins at home and enjoy them warm with butter or your favorite jam. PREP TIME: 40 MINUTES, PLUS 2 HOURS PROOFING COOK TIME: 20 MINUTES YIELD: 16 SERVINGS

• 1 large egg • ¼ cup unsalted butter, melted • 5½ cups bread flour,

plus more for dusting • 1½ teaspoons kosher salt • 2 tablespoons canola oil, divided • Yellow cornmeal, for dusting

PREPARATION Heat the milk and honey in a saucepan over low heat until it reaches 105–115°F. Remove from heat, stir in the yeast, and set aside. After 5 minutes, whisk in the egg and melted butter. Using a stand mixer with the hook attachment, combine the milk and yeast mixture with flour and salt. Mix on low until combined, then turn the speed to medium and mix until the dough is smooth and sticky, about 4 minutes. Scrape the dough from the mixer into a lightly oiled bowl. Brush oil over dough, then cover and place in a warm area to double in size, about 1 hour. Turn the dough out onto a lightly floured surface. Divide dough in half, then divide each half into 8 equal pieces, making 16 balls of dough. Roll each ball and flatten into a disk. Line a baking sheet with parchment paper and dust lightly with cornmeal. Place dough disks on the baking sheet, then sprinkle cornmeal over the tops. Cover with a kitchen towel and set in a warm area to proof until dough doubles in size, about 1 hour. Preheat oven to 325°F. In a large skillet, heat a small amount of oil over medium heat. Working in batches, cook the English muffins on both sides until golden brown. Then place the English muffins back onto the baking sheet and bake to cook through, about 10 minutes. Cool on a wire rack.

INGREDIENTS • 2 cups whole milk • 3 tablespoons honey • 2¼ teaspoons (1 packet)

active dry yeast NUGGETMARKET.COM

Lobster Crepes with Tarragon Crème Fraîche Elegant, indulgent, and delicious, these gourmet crepes pair perfectly with sparkling wine for an elegant and enticing brunch. PREP TIME: 15 MINUTES, PLUS 20 MINUTES RESTING COOK TIME: 10 MINUTES YIELD: 4 SERVINGS

INGREDIENTS Tarragon Crème Fraîche: • 1 shallot, minced • Juice of 1 lemon • Kosher salt, to taste • ¼ cup crème fraîche • 1 tablespoon chopped tarragon Crepes: • 3 eggs • ½ cup whole milk • ½ cup water • 1 cup all-purpose flour • 1 tablespoon unsalted butter, melted, plus 1 teaspoon, divided

THE FIELD GUIDE • FALL / HOLIDAY 2026

• Fresh tarragon, sprigs and

chopped, for garnish Lobster Tail Medallions: • 2 lobster tails • Kosher salt, for simmering • 2 tablespoons unsalted butter • 1 clove garlic, minced

PREPARATION For the tarragon crème fraîche, combine shallot with lemon juice, add a touch of salt, then let macerate for 5 minutes. Add 1 tablespoon of the shallot mixture to the crème fraîche and tarragon, then mix well and set aside. For the crepes, combine the eggs, milk, water, flour, and 1 tablespoon melted butter in a blender. Blend until well incorporated, then let batter rest for at least 20 minutes. In a large pot of simmering, salted water, blanch the lobster tails for 3–5 minutes, then shock in an ice bath to stop the cooking. Remove the lobster meat from the shell by ripping the middle 2 bottom fins off

of the tail and sticking your thumb in to push the meat out of the top. Cut into ½-inch-thick medallions. In a cold pan, place 2 tablespoons butter and minced garlic, then sauté over medium-low heat. When garlic is slightly brown, add the lobster pieces and lightly sauté until cooked through, 2–3 minutes. To cook the crepes, preheat a nonstick skillet over medium heat, add 1 teaspoon butter and allow the foam to boil off. Wipe the pan with a paper towel to evenly distribute the butter. Ladle enough of the crepe batter into the pan to just coat the bottom. Tilt and turn the pan to evenly distribute the batter in a thin layer. When the edges of the crepe start to release from the pan, turn crepe over and cook for another 30 seconds. Repeat with remaining batter. To assemble, fold crepes into triangles, top with lobster medallions and tarragon crème fraîche, garnish with fresh tarragon, and serve.

Schwartz Brothers Croissant Loaf

French Toast The sweet fragrance of French Toast in the morning is one of life’s greatest pleasures! Make this recipe your own by using lovely loaves like croissant bread, challah, babka, or panettone. PREP TIME: 15 MINUTES, PLUS UP TO 1 HOUR SOAKING COOK TIME: 12–14 MINUTES YIELD: 4–6 SERVINGS

INGREDIENTS • 4 eggs • 1 cup whole milk • ¼ cup heavy cream • ⅓ cup granulated sugar • 1 teaspoon vanilla extract • ¼ teaspoon ground cinnamon • 1 loaf brioche (or other sweet bread),

cut into 1-inch slices • 6 tablespoons unsalted butter, divided • Powdered sugar, for serving (optional) • Maple syrup, for serving (optional)

PREPARATION

Made from scratch by a family-owned business, this beautiful, buttery loaf is sure to make your holiday breakfast the French toast with the most!

In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon. Place bread slices in a high-sided dish, pour the egg mixture over the bread, cover, and refrigerate for up to 1 hour (depending on type of bread and thickness of slices), until fully saturated. Heat a large nonstick pan with 2 tablespoons butter over medium heat. Once melted, gently lay soaked bread slices into the pan and cook for 2–3 minutes per side, until golden and toasty. Repeat in batches until all bread has been cooked. Serve with maple syrup and powdered sugar or your desired toppings.

Fresh to Market Maple Syrup Sustainably harvested from family farms, our certified organic Grade A maple syrup is a sweet addition to French toast, chicken and waffles, pancakes, oatmeal, smoothies, dessert, and so much more!

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Classic London Fog This soothing sip combines the subtle bergamot of Earl Grey tea with just the right creamy sweetness. For a floral twist, try adding a little lavender to the mix! PREP TIME: 5 MINUTES COOK TIME: 5–7 MINUTES YIELD: 1 SERVING

INGREDIENTS London Fog: • 2 Earl Grey tea bags or 2 teaspoons loose-leaf Earl Grey tea • ¾ cup water • ¾ cup whole milk or oat milk • ½ teaspoon vanilla extract • 2 teaspoons honey or granulated sugar • 1 small pinch sea salt Lavender Fog Variation: • ½ teaspoon dried culinary lavender, plus more for garnish (optional)

PREPARATION Place tea bags (or loose-leaf tea in a tea steeper) in a mug. If making a Lavender Fog, add dried lavender. Heat the water to 200–208°F, just below boiling, then pour over the tea. Cover and let steep for 5–7 minutes to brew a strong concentrate. While the tea steeps, heat the milk to 140–155°F, until it is steaming but not boiling. Whisk the milk vigorously or use a handheld frother or pump in a French press to create a light foam. Remove tea from the mug and strain out the lavender (if used). Stir in the vanilla, honey or sugar, and salt. Pour the steamed milk over the tea and spoon the foam on top. Garnish with more lavender if desired.

THE FIELD GUIDE • FALL / HOLIDAY 2026

Olivarez Honey Co. Pure & Raw Honeys Take your tea, toast, or cheese plate over the top with pure, raw honey sourced by third-generation California beekeepers. For a delicious drizzle, enjoy the nuanced flavors of honeys sourced from hives in different regions, including fruity and floral California Wildflower Honey, light and delicate Montana Sweet Clover Honey, and rich and tropical Hawaiian Wildflower Honey, or try their naturally crystallized Creamed Honey for a smooth and velvety spread.

AeroPress Coffee Makers

Fresh to Market Organic Coffee

If coffee is more your cup of tea, brew your best mug yet with a little help from AeroPress. Its unique design uses air pressure and microfiltration so you can brew a perfect cup of joe that’s smooth and full-bodied with no grit or bitterness in 2 minutes flat (including cleaning!). It’s also travel-friendly and stockingsized, making it a great gift for yourself or a fellow coffee lover.

Fair Trade, organic, and downright delicious, our whole line of Fresh to Market Coffee is a cup above! These premium beans are sourced and roasted just for us by Equator Coffees, a local certified green business and California B Corp in Marin County known for their dedication to environmental sustainability, economic empowerment, and award-winning coffee.

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Dinner Party W

Starters

hen it comes time for holiday hosting, multi-course meals are a surefire way to impress. What’s more, the evening’s first flavors don’t have to be difficult! Before the main course makes its appearance, try sharing a selection of simple soups, salads, or sliders to whet everyone’s appetites.

Muffuletta Sliders To make these hearty handfuls really shine, use an abundance of olive salad, juices and all. The more muffuletta, the better! PREP TIME: 30 MINUTES, PLUS 30 MINUTES RESTING COOK TIME: 0–10 MINUTES YIELD: 8 SERVINGS

INGREDIENTS • 8 seeded dinner rolls • 1 jar (13 ounces) Divina

Muffuletta Olive Salad • ¼ pound Genoa salami, sliced thin • ¼ pound soppressata, sliced thin • ⅓ pound mortadella, sliced thin • ¼ pound prosciutto, sliced thin • ¼ pound capicola, sliced thin • ⅓ pound provolone, sliced thin

PREPARATION Split the rolls. If the crumb is very thick, scoop out a little of the soft interior. Spread the olive salad (including juices) generously on both cut sides of each roll. Layer salami, soppressata, mortadella, prosciutto, capicola, and provolone on the bottom halves, dividing evenly among the 8 rolls. Place the top buns on top and press gently. Wrap the sliders tightly (individually or as a group in a baking dish) and let rest for at least 30 minutes so the bread can soak up the salad. Serve at room temperature or, for warm sliders, place them in a baking dish, cover with foil, and bake at 350°F for 8–10 minutes, until cheese is melted.

10 THE FIELD GUIDE • FALL / HOLIDAY 2026

Divina Muffuletta Olive Salad & Antipasti Take all your apps to the next level with Divina’s divine olives and other preserved veggies grown across the Mediterranean by sustainable family farms and expertly cured for your table.

Basic Vinaigrette It’s easy to make your own salad dressing! Customize this simple recipe by using different types of vinegar to match your preferred flavor profile. Note: A classic vinaigrette is 3 parts oil to 1 part vinegar, but you can adjust the ratio to taste. Try 2 parts oil to 1 part vinegar to brighten up the flavor or add a pinch of salt for extra dimension. PREP TIME: 5 MINUTES COOK TIME: N/A YIELD: 1 CUP

INGREDIENTS • ¼ cup red wine, balsamic,

sherry, or apple cider vinegar • 1 garlic clove, minced • 1 teaspoon Dijon mustard • 1 tablespoon honey (if using apple

cider vinegar) (optional) • ¾ teaspoon kosher salt • ½ teaspoon cracked black pepper • ¾ cup extra virgin olive oil

PREPARATION In a pint-sized jar, combine the vinegar, garlic, mustard, honey (if applicable), salt, and pepper. Close the lid and shake to dissolve the honey and salt. Add the olive oil and shake to blend. Adjust seasoning to taste.

SYOS (Serve Your Own Salad) You may be expecting to find a salad recipe here, but we’re doing things a little differently. Why’s that, pray tell? Because salads are so versatile that almost any combo from this basic formula is sure to please the palate! GREENS:

CHEESE:

DRESSING:

Common picks include mild spinach, peppery arugula, tender red or green leaf lettuce, crisp romaine, bitter radicchio, earthy kale, or frilly endive frisée.

Cheese your own adventure with salty feta, funky blue, or tangy goat cheese, or shred on some Parm or Pecorino Romano for a finessed finish.

OTHER PRODUCE:

TASTY TOPPERS:

Add flavor and color with fresh veggies like tomatoes, cucumbers, or carrots, or sweeten the deal with fruit like pears, apples, or strawberries.

Crunchy croutons offer fantastic flavor and texture, while plain, roasted, or candied nuts like pecans, pine nuts, or almond slices add a nice, nutty bite.

Don’t forget the dressing! Cruise down our grocery aisles for a cornucopia of fantastic flavor options or use the recipe above to make your own!

NUGGETMARKET.COM

Creamy Tomato Bisque Pair a bowl of this simple tomato soup with a warm grilled cheese for the ultimate comfort food combo. Pro Tip: If you have a wedge of Parmigiano Reggiano handy, throw the rind in when cooking for extra flavor. PREP TIME: 30 MINUTES COOK TIME: 1 HOUR 30 MINUTES YIELD: 6 SERVINGS

INGREDIENTS

PREPARATION

• 3 tablespoons extra virgin olive oil

In a heavy-bottomed pot, heat olive oil over medium heat. Add garlic, onions, and celery and sauté for 15 minutes, until just caramelized. Add red chili flakes and tomato paste and cook for 5 minutes.

• 3 cloves garlic, minced • 1 yellow onion, peeled and diced • 4 stalks celery, chopped • 1 teaspoon red chili flakes • 1 tube (6.5 ounces) triple concentrated

tomato paste • 2 cans (28 ounces each) whole

San Marzano tomatoes • 1 piece Parmigiano Reggiano

rind (optional) • 2 quarts V8 Vegetable Juice • Kosher or sea salt, to taste • Cracked black pepper, to taste • 1 tablespoon granulated sugar • 1 cup heavy cream • Crème fraîche, for garnish (optional) • Chopped basil, for garnish (optional)

12 THE FIELD GUIDE • FALL / HOLIDAY 2026

Add tomatoes, cheese rind (optional), and V8 to the pot, then lower heat and simmer for about 1 hour, stirring every 10–15 minutes to avoid scorching vegetables on the bottom. After 1 hour, season to taste with salt, pepper, and sugar. Remove rind from the pot, then stir in the cream. Take soup off the heat, then use an immersion blender to blend until smooth. Serve immediately garnished with crème fraîche, chopped basil, and cracked black pepper as desired.

Italian Sausage & White Bean Soup This simple soup is sure to warm you up even on the coldest of days! For a vegetarian version, either leave out the sausage or replace with your favorite plant-based protein. PREP TIME: 10 MINUTES COOK TIME: 10–15 MINUTES YIELD: 4 SERVINGS

INGREDIENTS • 1 pound Fresh to Market

Italian Sausage, bulk • ½ teaspoon red chili flakes • ½ cup diced carrots • ½ cup diced celery • ½ cup diced onion • 2 tablespoons minced garlic • ¼ cup white wine • 1 quart chicken broth • 1 can (15 ounces) cannellini beans • 5 ounces baby spinach • 2 teaspoons chopped basil • Kosher salt, to taste • Cracked black pepper, to taste

PREPARATION Heat a 4-quart sauce pot on medium-high heat. Add sausage and cook until well browned. Remove sausage from pan, leaving any rendered fat. Add red chili flakes, carrots, celery, onion, and garlic to the pan and sauté for 5–6 minutes, until beginning to brown. Deglaze with white wine then reduce by ¾. Add the chicken broth and cannellini beans and bring to a boil. Add spinach and basil and stir until wilted. Season to taste with salt and pepper.

Fresh to Market Sausage Handmade by our talented Meat Department team, these superior sausages are sensational from start to finish. Available whole or bulk, they’re made with only fresh, never-frozen ingredients and all-natural seasonings with no nitrates, nitrites, or MSG. We offer more than 20 different varieties of fresh pork and chicken sausages, each one more delicious than the last!

Heyday Canning Co. Saucy Beans & Soups Founded on the belief that canned food can and should taste amazing, Heyday Canning Co. brings quality ingredients and fun new flavors to cherished cabinet classics. Enjoy lovely legumes like their Saucy Enchilada Black Beans and Coconut Curry Chickpeas or soup things up with their Fire-Roasted Sweet Potato Chili or Golden Butternut Squash Lentil Stew!

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CHEESE, W IF YOU

PLEASE

hether as a simple snack, bite-sized app, or dedicated course, cheese always has a seat at our table. Add fine fromage to your holiday menu with hot recipes like baked brie and ooey gooey fondue or a cool, chèvre-based take on the classic cheese ball. You can also order an artisan cheese board from our talented cheesemongers for a stunning spread without the work!

Basil & Chocolate Baked Brie Fresh basil and dark chocolate accentuate the creamy, dreamy decadence of baked brie in this simply scrumptious appetizer. PREP TIME: 5 MINUTES COOK TIME: 10–15 MINUTES YIELD: 8–10 SERVINGS

INGREDIENTS • 1 wheel (8 ounces) brie • 3 ounces Fresh to Market

72% Cacao Dark Chocolate, broken into ¼-inch pieces • 4 basil leaves, torn into pieces • Crostini, for dipping

PREPARATION Preheat oven to 375°F. Slice off the top half of the brie wheel, then place the bottom half cut-side up in an oven-safe ramekin. Cover the bottom half with chocolate and basil pieces, then replace the top half of brie. Bake until cheese is bubbling, about 10–15 minutes. Serve immediately with crostini for dipping.

BIA Ramekins Clean and sleek, these ramekins made by BIA present a simple, fresh vibe that lets your cooking shine. Find them in your local Nugget Market’s General Merchandise Department!

Fresh to Market Dark Chocolate Crafted locally in Napa Valley by a Master Chocolatier, our house brand of premium chocolate boasts rich, complex flavors ideal for sweet, savory, or solo applications.

14 THE FIELD GUIDE • FALL / HOLIDAY 2026

Gouda Fondue with Herbed Crostini Enjoy the ooey, gooey goodness of melted Gouda on fresh herbed crostini. PREP TIME: 10 MINUTES COOK TIME: 15–25 MINUTES YIELD: 4 SERVINGS

INGREDIENTS Gouda Fondue: • 1 pound Gouda, cubed • ¼ cup corn starch • 1 cup white wine • 1 clove garlic, minced

• ½ cup diced tomatoes • 2 tablespoons thin-sliced fresh basil • 2 tablespoons sherry • Grated nutmeg, to taste • 1 dash Tabasco • Kosher salt, to taste • Cracked black pepper, to taste

Herbed Crostini: • ½ sourdough baguette • 2 tablespoons unsalted butter • ½ teaspoon granulated garlic • 3 tablespoons minced fresh herbs (basil, oregano, sage, rosemary, etc.)

PREPARATION For the fondue, toss the Gouda with corn starch in a medium bowl and set aside.

Place a saucepan over medium heat, add the white wine and garlic, and bring to a low boil. Reduce heat to low, add cheese to the saucepan, and melt, stirring constantly to prevent scorching. When melted, add the tomatoes, basil, sherry, nutmeg, and Tabasco. Season to taste with salt and pepper. Preheat oven to 300°F. To make the crostini, slice sourdough baguette into ¼-inch-thick slices. Melt the butter, stir in granulated garlic and herbs, and brush over the bread slices. Bake for 15–25 minutes, turning over once, until golden brown on both sides. Serve with fondue.

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Chèvre Log with Nuts, Dried Fruit, & Honey Fresh goat cheese coated with dried fruit, nuts, and honey makes an enticing party appetizer in no time flat! To round out the tasting experience, serve on crackers or bread and pair with dry sparkling wine.

16 THE FIELD GUIDE • FALL / HOLIDAY 2026

PREP TIME: 10 MINUTES

PREPARATION

COOK TIME: N/A

Unwrap goat cheese (chèvre), keeping whole log intact.

YIELD: 8 SERVINGS

INGREDIENTS • 1 log (8 ounces) Laura Chenel

Original Goat Cheese (chèvre) • 2 tablespoons chopped pistachios • 2 tablespoons chopped dried figs • 2 tablespoons chopped

dried cranberries • ¼ teaspoon kosher salt • 2 tablespoons Fresh to Market Honey

In a small bowl, mix the chopped pistachios, figs, and cranberries with salt. Pour mixture onto a cutting board and roll the chèvre log into it, pressing in as you roll, until cheese is completely covered. Drizzle with honey just before serving.

Laura Chenel Goat Cheese Based locally in Sonoma County, this pioneer of American chèvre uses high-quality milk from family farms along the West Coast to craft sustainable and award-winning goat cheeses galore.

Fresh to Market Local Honey Our all-natural honey is pure, raw, and locally sourced from pesticide-free areas of Yolo, Solano, Sonoma, Sacramento, Napa, and Marin counties. In short, it’s the bee’s knees!

ORDER

Gourmet to Go Cheese Boards From elegant soirees to casual shindigs, there’s nothing like a picturesque platter of specialty cheese to please your party guests. Make entertaining easy with one or more of our pre-arranged artisan cheese trays, available in styles and sizes suited for any occasion!

The Fine Cheese Co. Crackers Crafted in the UK to bring out the best in your cheese board, these choice crackers come in artful flavors like Fig, Honey & Extra Virgin Olive Oil and Lemon, Sea Salt & Extra Virgin Olive Oil.

Picnic Pleasures

Best of the West

Classic, approachable, ideal for small gatherings

Celebration of West Coast cheeses and accompaniments

Chocolate, Cheese, Cheers!

(pictured above)

Sweet and savory, decadent for dessert

Fan favorites for when you want to feed a crowd

Easy Entertaining

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o the Sides

have It

ne of the best things about holiday dinners is the excuse to make so many sides your table is overflowing. When else can you have Caramelized Rainbow Carrots with Rosemary Parmesan Pull-Apart Bread AND gourmet Mac & Cheese with Bacon & Mushrooms all in one meal? Make your family feast one to remember with spectacular sides like these.

Brioche Chanterelle Bread Pudding Break out the bourbon for this decadent spin on stuffing, made with rich egg bread, fresh leeks, and flavorful chanterelle mushrooms. PREP TIME: 20 MINUTES, PLUS 1 HOUR RESTING COOK TIME: 1 HOUR 20 MINUTES YIELD: 10–12 SERVINGS

INGREDIENTS • 2 pounds brioche (or other egg bread

like challah), cut into 2-inch cubes • 3 small leeks • 2 tablespoons unsalted butter • 1 tablespoon olive oil • ½ teaspoon kosher salt, plus more to taste

• ¼ teaspoon cracked black pepper,

plus more to taste • 1½ pounds chanterelle mushrooms,

torn into pieces • ¼ cup chopped Italian parsley • 2 large cloves garlic, minced • 6 large eggs • 3 cups half and half • 3 tablespoons bourbon

PREPARATION Preheat oven to 350°F with rack set in the middle. Spread bread cubes on a baking sheet in a single layer and bake for 10–15 minutes, until golden brown. To prepare the leeks, remove the roots and leaves, then halve them lengthwise, slice thin, rinse, and pat dry.

In a medium skillet, melt butter with the olive oil. Add leeks and season to taste with salt and pepper. Cook over moderate heat, stirring until tender, about 15 minutes. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add parsley and garlic, then cook while stirring for 2 minutes. Remove from heat and let cool. In a large bowl, beat eggs with half and half and bourbon, then stir in the cooled leek and mushroom mixture. Place toasted bread cubes in a large, buttered casserole dish. Pour chanterelle custard mixture over the bread and let rest for about 1 hour so the bread can fully absorb the liquid. Cover bread pudding with foil and bake for 30 minutes, then finish uncovered for 10–15 minutes, until lightly golden on top.

18 THE FIELD GUIDE • FALL / HOLIDAY 2026

Parmesan-Crusted Acorn Squash with Creamed Spinach Serve crispy roasted squash spears on a bed of creamed spinach for two delicious sides in one! PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES YIELD: 6–8 SERVINGS

INGREDIENTS • 2 acorn squash • ¼ cup olive oil • Kosher salt, to taste • Cracked black pepper, to taste • ¼ teaspoon grated nutmeg • ¾ cup grated Parmesan cheese • 2 tablespoons unsalted butter • 1 clove garlic, crushed • 1 pound spinach • ¼ cup heavy cream • 2 tablespoons chopped Italian

parsley, for garnish

PREPARATION Preheat oven to 400°F. Remove the stem of each acorn squash with a knife, then split squash in half and remove the seeds. Cut squash into wedges, coat with olive oil, and roast in oven for 10 minutes on a lined baking sheet. Remove squash from oven and peel away skin with a paring knife. Season with salt, pepper, and nutmeg, then coat each wedge with Parmesan cheese. Place back on baking sheet and roast for 10 minutes. Change setting to broil and cook for 1–2 minutes, until cheese is golden brown. Melt butter in a large sauté pan. Add the garlic and sauté for 10 seconds. Add the spinach and cook for 2–3 minutes, until wilted. Use a spatula or the back of a spoon to squeeze out as much liquid as possible, then add the cream and bring just to a boil. To serve, place creamed spinach on a serving platter, arrange acorn squash on top, and garnish with parsley.

Mitica Parmigiano Reggiano Available in the U.S. exclusively at our stores, this premium Parm is the paragon of fine formaggio. Made by a family dairy in Italy using traditional methods and all-natural ingredients, every wheel of this choice cheese is fully traceable, double-tested, and branded with the coveted “Export” stamp to ensure utmost quality and authenticity. Talk about farm to Parm!

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Roasted Brussels Sprouts with Pomegranate Molasses Finish these savory roasted sprouts with a sweet drizzle of maple syrup and pomegranate molasses for a beautiful balance of f lavors. PREP TIME: 15 MINUTES COOK TIME: 10–15 MINUTES YIELD: 4–6 SERVINGS

INGREDIENTS • 2 pounds Brussels sprouts,

cut into quarters • 2 tablespoons olive oil • Kosher salt, to taste • Cracked black pepper, to taste • 1 tablespoon maple syrup • 1 tablespoon pomegranate molasses

PREPARATION Preheat oven to 400°F. Toss Brussels sprouts in olive oil, salt, and pepper. Spread sprouts out in a single layer on a baking sheet. Roast for 10–15 minutes, or until the edges begin to brown. Remove Brussels sprouts from oven, then drizzle with maple syrup and pomegranate molasses before serving.

Pomegranate Molasses A little effort goes a long way in making this sweet sauce that’s delicious with roasted meats, vegetables, and cocktails alike. PREP TIME: 30 MINUTES COOK TIME: 45–60 MINUTES YIELD: 1 CUP

INGREDIENTS • 4 large pomegranates • ⅓ cup granulated sugar • Juice of 1 lemon

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PREPARATION Remove the arils from the pomegranates, then place in a blender and process on low speed for 5–10 seconds to break up the seeds and release the juice. Strain out the seeds through a fine-mesh strainer, pressing to extract all the liquid. This should yield about 3 cups of juice. Place the pomegranate juice, sugar, and lemon juice in a sauce pot and reduce over medium heat for 45–60 minutes, until 1 cup of liquid remains. Chill until ready to use.

Vegetarian Gravy Shiitake mushrooms and soy sauce add f lavor and complexity to this simple vegetarian gravy, which can also easily be made vegan! PREP TIME: 5 MINUTES COOK TIME: 45 MINUTES YIELD: 4 CUPS

INGREDIENTS • 1 quart vegetable broth • ½ cup dried shiitake mushrooms • ¼ cup unsalted butter (or neutral

cooking oil) • 1 shallot, minced • 4 fresh shiitake mushrooms, sliced

thin, plus more as desired • ¼ cup all-purpose flour • 3 tablespoons soy sauce, or to taste • ½ teaspoon white pepper, or to taste • Fresh herbs, chopped (optional)

PREPARATION In a small saucepan, immerse dried shiitake mushrooms in vegetable broth and bring to a boil. Simmer for 10 minutes, then strain out the shiitake mushrooms, if desired.

Caramelized Rainbow Carrots Great for adding some veggies to your meal, this tasty side can be on the table in under 20 minutes. PREP TIME: 10 MINUTES COOK TIME: 8–10 MINUTES YIELD: 3–4 SERVINGS

INGREDIENTS Herb Oil: • 1 bunch tarragon • 1 bunch chives • ½ bunch Italian parsley • 1 tablespoon chopped oregano • Zest of ½ orange • 1 teaspoon kosher salt • 1 cup olive oil

Caramelized Rainbow Carrots: • 1 tablespoon extra virgin olive oil • 2 bunches rainbow carrots, trimmed, peeled, halved, and cut into 4-inch sticks • ½ teaspoon kosher salt • ¼ teaspoon cracked black pepper • ¼ teaspoon granulated sugar • 2 tablespoons herb oil

PREPARATION To make the herb oil, place all the fresh herbs in a food processor and pulse to chop. Combine all ingredients in a large jar, cover, and shake vigorously to combine. For the carrots, heat olive oil in a large skillet. Add the carrots and cook, stirring, until carrots are browned all over and tender. Stir in the salt, pepper, and sugar. Toss with herb oil and serve.

In a medium saucepan over medium heat, melt butter (or use cooking oil for vegan variation). Add shallots and fresh shiitake mushrooms and cook for 5 minutes, until tender and aromatic. Slowly stir in the flour and cook for 2–3 minutes—this will make the roux which will thicken the stock. Slowly add broth to the above mixture, whisking to avoid lumps. Cook over low heat, whisking frequently, for about 20 minutes to ensure complete thickening and no uncooked flour residue. Strain if desired, then season to taste with the soy sauce and pepper. More sautéed shiitakes can be added to accentuate the mushroom flavor, and fresh herbs (such as rosemary, thyme, and sage) can be added to create your preferred flavor profile.

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Red Potato Gratin with Gruyère & Fontina Gruyère and Fontina, classic Alpine cheeses, complement the red potatoes in this gratin for a taste of comfort food at its finest. PREP TIME: 30 MINUTES COOK TIME: 50 MINUTES YIELD: 4 SERVINGS

INGREDIENTS • 1½ cups heavy cream • 2 tablespoons Dijon mustard • 1 tablespoon minced garlic • Kosher or sea salt, to taste • Cracked black pepper, to taste • 20 small red potatoes,

sliced wafer thin • 1 tablespoon olive oil • 1 cup grated Gruyère cheese, divided • 1 cup grated Fontina cheese, divided • Italian parsley sprigs,

for garnish (optional)

PREPARATION Preheat oven to 400°F. In a large mixing bowl, whisk together the heavy cream, Dijon mustard, garlic, salt, and pepper. Immerse sliced potatoes in the cream mixture, then set aside. Rub olive oil on the sides and bottom of an 11-inch gratin pan. Shingle potato slices across the bottom in a single layer, then sprinkle about 2 tablespoons of each cheese. Repeat this process until you have 3–4 layers of potatoes and cheese, reserving enough of Gruyère to generously coat the top layer of potatoes. Pour the cream mixture over the top, filling the pan about halfway. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, until the top is golden brown and a knife inserts easily into the middle.

Emmi Kaltbach Cave-Aged Gruyère

Let cool for at least 30 minutes before cutting and serving. Garnish with Italian parsley if desired.

This choice cheese ages gracefully in the mineral-rich air of sandstone caves, cared for meticulously for a year, resulting in a delightfully fruity tang and fine, crunchy crystals.

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Mac & Cheese with Bacon & Mushrooms The best macaroni and cheese starts with the best dairy. Our pure and wholesome Fresh to Market Organic Vitamin D Milk adds extra creamy richness to this classic, while a bit of bacon takes it over the top! PREP TIME: 10 MINUTES COOK TIME: 40–45 MINUTES YIELD: 6–8 SERVINGS

INGREDIENTS • 6 ounces bacon, small-diced • 6 button mushrooms, small-diced • ¼ cup all-purpose flour • 6 cups Fresh to Market Organic

Vitamin D Milk • ¼ teaspoon vinegar-based hot sauce • 1 teaspoon Worcestershire sauce • Kosher salt, to taste • 1 pound fusilli pasta • 1½ pounds sharp white cheddar,

shredded • 1 cup breadcrumbs • 2 tablespoons chopped thyme • 1 tablespoon unsalted butter, melted

PREPARATION Preheat oven to 375°F. Bring 4 quarts of water to a rapid boil in a large sauce pot.

After the béchamel has simmered for 5 minutes, remove from heat and add the cheese. Stir continuously until all of the cheese has melted and the sauce is smooth and velvety. Do not boil once the cheese has been added as this will make the sauce grainy.

Toss the hot cooked pasta with the cheese sauce until all of the pasta is well coated. Transfer to a baking dish. Combine breadcrumbs with thyme and melted butter, then spread mixture over the pasta. Bake for 15–20 minutes, or until golden brown and bubbly.

While water is heating, render bacon in a medium sauce pot until just crisp, 8–10 minutes. Add mushrooms and cook for 4–6 minutes, until they begin to sizzle. Stir flour into the rendered bacon fat and cook for 1 minute on medium heat, stirring constantly. Add milk 1 cup at a time to create a béchamel sauce, stirring to incorporate fully before adding the next cup to avoid any lumps. Scrape the bottom of the pan to prevent scorching. Season the béchamel with hot sauce, Worcestershire sauce, and salt. Bring to a simmer and cook for 5 minutes. Meanwhile, add pasta to the boiling water. Cook according to the package instructions for al dente, then drain and hold warm.

Niman Ranch Applewood Smoked Uncured Bacon Raise the bacon bar with this all-natural, certified humane option featuring center-cut pork belly sourced from family farms and slow-smoked in small batches over real applewood.

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Rosemary Parmesan Pull-Apart Bread Featuring the bold and craveable f lavors of rosemary, garlic, and Parmesan, this savory take on monkey bread is sure to be a crowd-pleaser. PREP TIME: 1 HOUR, PLUS 1½ HOURS PROOFING COOK TIME: 30–35 MINUTES YIELD: 10–12 SERVINGS

INGREDIENTS Bread: • ¾ cup whole milk • 2 tablespoons granulated sugar • 1 tablespoon kosher salt • ¾ cup buttermilk • 1½ teaspoons active dry yeast • 3 cups bread flour • 4 ounces unsalted butter, softened Coating: • ¼ cup chopped garlic • 1 bunch rosemary, chopped • 1 pint grated Parmesan cheese • ½ cup olive oil

PREPARATION To make the bread, place milk, sugar, and salt in a small sauce pot. Heat on low until just warm to the touch. Add the buttermilk and mix to combine. Sprinkle with yeast and let stand for 5 minutes.

Place flour in an electric mixer with milk mixture and softened butter, then mix with a dough hook for 5 minutes. Turn dough out onto a lightly floured work surface and knead for 1 minute, adding flour as needed if dough becomes tacky. Place kneaded dough in a work bowl and cover with plastic wrap. Let dough rise in a warm area of the kitchen for about 1 hour, until it doubles in size.

When dough has risen, turn out onto a work surface and shape into a thick rope. Cut dough into 1-ounce pieces (approximately 48 total), then shape each piece into a ball. To make the coating, combine garlic, rosemary, and Parmesan in a work bowl. Coat each ball with olive oil and then the Parmesan mixture. Place coated dough balls on a baking sheet and let rise for 30 minutes. Preheat oven to 350°F. Place dough balls in a Bundt pan and bake for 30–35 minutes, until risen and golden brown. Let cool for 10 minutes before turning out onto a serving plate.

Fresh to Market California Extra Virgin Olive Oil Cold-pressed and locally produced, our extra awesome EVOO is made from Arbequina olives grown right here in the Golden State. Green, ripe aromas and flavors make it ideal for dipping, drizzling, cooking, baking, or pairing with our Fresh to Market Balsamic Vinegar.

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Eat, Drink, & Be Merry Being trusted to make your holiday feast isn’t something we take lightly. Our team of pro chefs is dedicated to crafting five-star offerings from scratch—from our complete Holiday Meals to all our gourmet entrées and sides, it’s our job and our privilege to create vibrant, delicious food to make your holidays shine!

PLAN AHEAD & ORDER EARLY!

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Mouthwatering

MAINS

pecial occasions call for extra special entrées. Why settle for your routine proteins when you can go all out with a dry-aged standing rib roast, homemade pozole, or a seafood spectacular? That’s not even counting our recipes for traditional turkey, ham, and brisket. You may need to invite more guests just so you can try them all!

Whole Roasted Branzino Whether for a dinner party or holiday feast, this fantastic fish dish is perfect for entertaining. To save yourself some work, ask one of our butchers to scale and gut the fish before you bring it home! PREP TIME: 20 MINUTES COOK TIME: 30–40 MINUTES YIELD: 4–6 SERVINGS

INGREDIENTS • 1 whole branzino (about 2 pounds) • Kosher salt, to taste • Cracked black pepper, to taste • 3 tablespoons extra virgin

olive oil, divided • 1 lemon, sliced thin • 1 orange, sliced thin, plus

more slices for garnish • 4 cloves garlic, smashed • ⅓ bunch fresh Italian parsley, divided • ½ bunch fresh dill, divided • 2 tablespoons unsalted butter, cut into small pieces • 2 tablespoons honey • ½ cup pomegranate arils, for garnish • ¼ cup shelled pistachios, toasted and rough-chopped, for garnish

PREPARATION Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Pat the fish dry inside and out with a paper towel. Score the skin with 6 shallow slices, season the cavity and skin generously with salt and pepper, then rub the fish with 2 tablespoons olive oil. Stuff the cavity with lemon and orange slices, garlic, and half of the parsley and dill. Set the fish on the prepared pan. Scatter any remaining citrus around the fish, then dot the top with butter. Roast for 30–35 minutes, or until a probe thermometer inserted into the thickest part of the flesh reads 145°F and the meat flakes easily. If the fish is closer to 3 pounds, add 5 minutes and confirm 145°F at the backbone. Let rest for 5 minutes. Stir together honey and 1 tablespoon olive oil, then brush over the warm fish. Transfer fish to a platter. Garnish with remaining dill and parsley, pomegranate arils, pistachios, and orange slices. Serve family-style.

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Seafood Stew So much seafood, so little time! Enjoy shrimp, halibut, mussels, and more in this sensational stew. PREP TIME: 20 MINUTES COOK TIME: 35–40 MINUTES YIELD: 4–6 SERVINGS

INGREDIENTS • 1 bulb fennel • 3 tablespoons olive oil, divided • 7 cloves garlic, minced • 1 yellow onion, diced • 8 ounces white wine • 1 can (26 ounces) chopped tomatoes • 32 ounces cioppino sauce • 12 live clams, rinsed • 12 live mussels, rinsed

and beards removed • 12 ounces red snapper,

cut into 1-inch pieces • 12 ounces halibut,

cut into 1-inch pieces • 12 shrimp (21–30 count),

peeled and deveined • 1 bunch Italian parsley, chopped • Kosher salt, to taste • Cracked black pepper, to taste

PREPARATION Trim stalks off the fennel bulb, saving some of the fronds for garnish. Halve fennel bulb, then working from the cut side, slice into ⅛-inch-thick slabs (cut from the top to the root so the layers will be held together by the root end). Slice 4 slabs from each half of the fennel bulb, then small-dice remaining fennel. Preheat a 6-quart sauce pot over medium heat. Add 2 tablespoons olive oil, then the garlic, onion, and diced fennel. Sauté for 2–3 minutes, until the vegetables start to caramelize. Deglaze with white wine and reduce the liquid by half, 5–7 minutes. Add chopped tomatoes, bring to a simmer, and cook over low heat for 10 minutes.

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Add cioppino sauce and simmer for 10 minutes. Add clams to the sauce and simmer for 5 minutes, or until the clams just start to open. Add the mussels, simmer for 1 minute, then add all remaining seafood. Gently simmer for 3–5 minutes, or until all shellfish have opened and the fish and shrimp are cooked through. Discard any unopened shellfish.

While seafood is cooking, heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and sear the slabs of fennel. Flip once to caramelize both sides. Gently mix chopped parsley into stew, season to taste with salt and pepper, and transfer to serving bowls. Top with caramelized fennel and garnish with reserved fennel fronds.

• 2 quarts chicken stock

Pozole This hearty Mexican soup starring pork and hominy is a delicious choice for family gatherings—make sure to have fresh garnishes handy to finish the feast! PREP TIME: 20 MINUTES COOK TIME: 2 HOURS YIELD: 6–8 SERVINGS

INGREDIENTS Pozole: • 4 tablespoons vegetable oil, divided • 1 yellow onion, medium-diced • 4 cloves garlic, crushed • 1 teaspoon ground cumin • 1 tablespoon guajillo chili powder • 2 Anaheim chili pods, stems and seeds removed

• 3 pounds pork shoulder,

cut into 1-inch cubes • Kosher salt, to taste • Cracked black pepper, to taste • 1 can (25 ounces) hominy,

drained and rinsed Garnishes: • 1 bunch radishes, sliced • 2 jalapeños, sliced • 1 head cabbage, shredded • 1 bunch cilantro, chopped • 2 limes, cut into wedges

PREPARATION In a 6-quart stock pot, heat 2 tablespoons of vegetable oil on medium-high heat. Add onion and garlic and sauté for 1 minute. Add cumin, chili powder, and chili pods and sauté for 1–2 minutes, until aromatic.

Add chicken stock and simmer for 20 minutes. Heat a sauté pan on medium-high heat. Season pork shoulder with salt and pepper. Add pork to the pan in small batches to brown, then reserve. Be careful not to overcrowd the pan which will prevent browning. Remove chili pods from chicken stock and puree with 1 cup of cooking liquid until smooth. Add back to the pot, along with the browned pork and any juices. Bring to a simmer and cook until pork is just tender, about 1 hour. Add the hominy, then simmer for 30 minutes. Adjust seasoning to taste with salt and pepper. Serve garnished with radish, jalapeño, cabbage, cilantro, and lime wedges.

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Braised Beef & Potato Gratin Like shepherd’s pie but extra, this elevated version of a classic stars a rich braised beef and veggie filling nestled between two layers of scalloped potatoes. PREP TIME: 30–40 MINUTES COOK TIME: 3 HOURS YIELD: 6–8 SERVINGS

INGREDIENTS • 3 pounds beef shoulder,

cut into 3-inch pieces • Kosher salt, to taste • Cracked black pepper, to taste • ¼ cup vegetable oil • 1 onion, small-diced • 3 carrots, cut oblique • 4 stalks celery, medium-diced • 3 cloves garlic, sliced • 2 tablespoons tomato paste • 1 cup red wine • 4 cups beef stock • 1 bay leaf • 2 tablespoons chopped

thyme, divided • 10 ounces frozen spinach, thawed and drained • 3 pounds Yukon gold potatoes • 1 cup heavy cream • ½ cup grated Parmesan cheese

PREPARATION Season beef with salt and pepper. Heat oil in a large Dutch oven. When shimmering, add the beef and sear on all sides until well browned. Remove beef to a tray and discard any excess oil. Add the onion, carrots, celery, and garlic to the pan and sauté for 4–5 minutes, until they begin to caramelize. Add the tomato paste and cook for 1–2 minutes, until it

30 THE FIELD GUIDE • FALL / HOLIDAY 2026

starts to caramelize. Deglaze with red wine and cook for 6–8 minutes, until reduced by half. Add the beef stock and bring to a simmer. Add the beef shoulder back to the pan, along with bay leaf and 1 tablespoon thyme. Cover with a lid and simmer on low for about 2 hours, until beef begins to shred and the braising liquid is reduced to a light syrup. Remove bay leaf and discard. Remove beef to a work bowl and pull into large shreds with a fork. Add the shredded beef back to the pan along with the spinach. Gently toss mixture together and adjust seasoning with salt and pepper to taste. Reserve.

Preheat oven to 375°F.

Peel potatoes and slice ⅛–₁ ⁄₁₆-inch-thick coins. Toss sliced potatoes with heavy cream, salt, and pepper. Shingle a layer of potatoes on the bottom of a 9×13-inch casserole dish. Spoon beef mixture on top of the potatoes and then top with another shingled layer of potatoes. Drizzle some of the seasoned cream on top, then sprinkle with remaining chopped thyme and grated Parmesan cheese. Bake for 35–40 minutes, until potatoes are tender and browned on top and the filling is bubbling. Remove from oven and let rest for 10 minutes before serving.

Beef Lasagna Layered with roasted red peppers, beef, ricotta, and mozzarella, this hearty lasagna will fill up the whole family and leave delicious leftovers for tomorrow. PREP TIME: 30 MINUTES COOK TIME: 1½ HOURS YIELD: 6–8 SERVINGS

INGREDIENTS • 2 pounds ground beef • ½ tablespoon kosher salt • 1 teaspoon cracked black pepper • 1 yellow onion, large-diced • 2 jars (25 ounces each)

Fresh to Market Pasta Sauce • 2 boxes (9 ounces each)

no-boil lasagna, divided • 8 ounces Divina Organic Roasted

Red Peppers, julienned, divided • 1 pound grated mozzarella, divided • 15 ounces ricotta, divided • 1 tablespoon chopped Italian

parsley, for garnish (optional)

PREPARATION Preheat oven to 350°F.

Fresh to Market Pasta Sauce

Brown the ground beef in a large sauté pan over medium-high to high heat for about 10 minutes, seasoning with salt and pepper. When beef is nearly fully cooked, add onions and cook for 5 minutes. Add pasta sauce and bring to a boil, then reduce heat and simmer for 15 minutes. In a 9x13-inch baking dish, place a thin layer of the sauce mixture. Cover with pasta sheets, then place another layer of sauce completely covering the pasta sheets. Arrange strips of roasted red peppers about 2 inches apart. Cover liberally with mozzarella, then place 1 teaspoon of ricotta every 2 inches. Repeat this process twice, then finish the top layer with pasta sauce and mozzarella only. Cover and bake for 45 minutes. Uncover and bake for 15 minutes, or until the top is golden brown. Garnish with parsley if desired.

These sensational, small-batch sauces are cooked locally in Sonoma with all-natural ingredients. Try all four flavors (Arrabbiata, Tomato Basil, Roasted Garlic, and Marinara) to find your favorite.

Divina Organic Roasted Red Peppers If you’re as pro-antipasti as we are, you’ll love Divina’s preserved veggies! Rooted in trust and tradition, Divina partners with family farms to craft crave-worthy ingredients for all sorts of recipes.

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Six-Bone Standing Rib Roast Nothing says the holidays like a big, juicy roast beef. Enjoy with plenty of horseradish and a well-aged bottle of Bordeaux for the full experience. PREP TIME: 10 MINUTES COOK TIME: ABOUT 3 HOURS, OR 10–12 MINUTES PER POUND YIELD: 6–8 SERVINGS

INGREDIENTS • 1 standing rib roast

(6-bone size, about 14 pounds) • ¼ cup kosher salt • Cracked black pepper, to taste • 3 bunches thyme, picked and rough-chopped • 12 cloves garlic, minced

32 THE FIELD GUIDE • FALL / HOLIDAY 2026

PREPARATION Remove roast from refrigerator 1 hour before cooking. Preheat oven to 450°F. Season roast with salt, pepper, thyme, and garlic, then place bone-side down in a roasting pan. Roast for 15 minutes at 450°F, then reduce the temperature to 275°F. Continue cooking for 10–12 minutes per pound, until internal temperature reaches 110°F (for medium-rare). Begin checking internal temperature 30 minutes prior to estimated finished cook time. Allow roast to rest for 30–45 minutes before carving to allow for carryover cooking.

Certified Piedmontese Beef Standing Rib Roast If you really want to blow your guests away, start with Certified Piedmontese, a gourmet beef sourced from humanely raised cattle with no added anything. Lean, tender, and delicious, it’s sure to be a stunning centerpiece for your feast.

Oven-Roasted Beef Brisket Tender and succulent, it’s hard to find something more satisfying than a beautiful brisket. Fill your home with tantalizing aromas as you roast one in your oven! PREP TIME: 10 MINUTES, PLUS 20 MINUTES RESTING COOK TIME: 6 HOURS YIELD: 10–12 SERVINGS

INGREDIENTS • 4 tablespoons paprika • 2 tablespoons brown sugar • 2 tablespoons kosher salt • 1 tablespoon cracked black pepper • 1 tablespoon onion powder

• 1 tablespoon chili powder • 1 brisket flat (about 10 pounds) • ¼ cup yellow mustard • 4 yellow onions • 2 cups water • 4 carrots, oblique cut • 6 stalks celery, oblique cut

PREPARATION Preheat oven to 275°F. In a mixing bowl, combine paprika, brown sugar, salt, pepper, onion powder, and chili powder. Rub the brisket with mustard, then sprinkle evenly with the spice mixture. Let rest at room temperature for 20 minutes.

Cut each onion into 3 equal rounds and arrange on the bottom of a roasting pan. Add 2 cups of water to the pan, then place the seasoned brisket on top of the onions. Roast uncovered for 4 hours, or until the internal temperature reads 170°F. Add carrots and celery, cover loosely with parchment paper, then roast for another 2 hours, until beef is tender and the internal temperature reads 205°F. Rest the brisket tented loosely with foil for 45 minutes before slicing thin and serving.

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Turkey Tactics Toolbox Want to DIY your holiday dinner from scratch? Make entertaining easy with everything you need in one place! Our handy Turkey Tactics Toolbox includes a printable menu, a shopping list, an equipment checklist, LEARN MORE and a timeline all in PDF form, along with a video on turkey carving and every recipe on the aforementioned menu!

34 THE FIELD GUIDE • FALL / HOLIDAY 2026

Whole Roasted Turkey While roasting a whole turkey may have a reputation for being difficult, this simple recipe is your key to tender, juicy poultry perfection! PREP TIME: 15 MINUTES COOK TIME: 2–3½ HOURS YIELD: 8–12 SERVINGS

INGREDIENTS • 1 whole turkey (12–18 pounds),

completely thawed • Kosher salt, to taste • Cracked black pepper, to taste • 1 onion, quartered • 1 head garlic, split • 2 bay leaves • ½ bunch thyme • 1 bunch sage • 1 lemon, quartered • 2 ounces unsalted butter, softened

PREPARATION Remove turkey from refrigerator or brine 2 hours prior to cooking. Preheat oven to 350°F. If unbrined, remove neck and giblets from turkey cavity, then dry the interior and exterior of the bird with a paper towel. Season the cavity of the turkey with salt and pepper, then loosely stuff the onion, garlic, herbs, and lemon inside. Coat the exterior of the bird with butter, then season with salt and pepper. If brined, dry the interior and exterior of the bird with a paper towel then loosely stuff the onion, garlic, herbs, and lemon inside, and coat the exterior of the bird with butter.

Place turkey in a roasting pan on a rack and roast for 10–12 minutes per pound, or until a thermometer inserted into the thickest part of the thigh reads 160°F. If turkey skin is browning too quickly after 1 hour in the oven, loosely cover with foil to slow the browning. Once turkey reaches 160°F, remove from oven and let rest, tented, for 30–45 minutes so carryover cooking will bring temperature to a minimum of 165°F before carving.

Fresh to Market Rotisserie Chicken Want an easy alternative to BYOB (Basting Your Own Bird)? For a simple entrée to go, drop by our Kitchen for fully cooked, chef-prepared rotisserie chicken—fresh, hot, and ready to enjoy!

Ham Heating Instructions Both sweet and savory, the holiday ham is a classic for a reason—it’s super simple to prepare with succulent results! PREP TIME: 10 MINUTES COOK TIME: 1 HOUR YIELD: 6–12 SERVINGS

INGREDIENTS • 1 ham • 1 jar (11 ounces) ham glaze • Fresh herbs, for garnish (optional)

PREPARATION Preheat oven to 350°F. Place ham in a shallow roasting pan and cover with ham glaze. Heat for 1 hour, or until a thermometer inserted into the thickest section of the ham reads 135°F. Remove ham from the oven, cover loosely with foil, and let rest for 15 minutes. Garnish with fresh herbs as desired. NUGGETMARKET.COM

Holiday Spirits

ine and other bottled beverages make great host or hostess gifts, but they’re not the only sips to inspire this holiday season. From fruit-forward fancies to our take on a Pumpkin Spiked Chai Latte and more, mix things up with these classy cocktail recipes, plus one softer sip the whole family can enjoy!

36 THE FIELD GUIDE • FALL / HOLIDAY 2026

Freezer Martini Great for gatherings or a solo sip, this classy, no-fuss martini is ready to go when you are. Just pre-mix a whole bottle then chill, pour, and finish with your favorite garnish for a smooth and consistent cocktail in every glass. PREP TIME: 5 MINUTES, PLUS 12 HOURS CHILLING YIELD: 11 COCKTAILS

INGREDIENTS • 1 bottle (750 mL) gin • 4 ounces dry vermouth • 4 ounces filtered water • Garnish of choosing (lemon twist,

olive, cocktail onion, etc.)

PREPARATION Pour the gin, vermouth, and filtered water into a clean, 1-quart Mason jar or bottle. Secure lid and freeze for about 12 hours. To serve, pour 3 ounces of prepared martini into a chilled cocktail glass and garnish as desired. For storage, secure jar or bottle top and return remaining martini to the freezer to keep it chilled until the next serving.

Divina Stuffed Olives For a cocktail garnish as divine as the drink, finish your glass with these premium, rich, and creamy Blue Cheese Stuffed Olives crafted in Greece with only the best ingredients. Cheers!

Pom Sparkling Punch For big gatherings, consider mixing up a large batch of festive libations and letting guests serve themselves. This refreshing cocktail has a celebratory feel with vibrant colors and bubbles aplenty. PREP TIME: 5 MINUTES YIELD: 4–5 COCKTAILS

INGREDIENTS • 1 bottle (750 mL) sparkling wine • 4 ounces premium silver tequila • 12 ounces pomegranate juice • 3 ounces simple syrup • Juice of 1 lemon • Ice • Lemon slices, for garnish • Mint leaves, for garnish

PREPARATION Combine sparkling wine, tequila, pomegranate juice, simple syrup, and lemon juice in a punch bowl. Add ice and garnish with lemon slices and mint leaves.

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Gifting Idea

Limoncello Limoncello makes a great homemade gift, but make sure to get started early—the process takes two weeks! PREP TIME: 15 MINUTES, PLUS 2 WEEKS INFUSING YIELD: 16–32 SERVINGS

INGREDIENTS • 1 bottle (750 mL) vodka • 9 lemons • 2 cups simple syrup

PREPARATION To zest lemons, use a peeler or a sharp paring knife to carefully slice off the outer layer of lemon, or use a microplane to shred off

the zest. Scrape off any pith (the white portion), as it will cause the limoncello to become bitter. When finished, you should have about 1⅓ cups lemon zest. Combine vodka and lemon zest in an airtight container and place in a cool, dark place for 1 week. Once infused, strain out zest and add simple syrup. Allow to infuse for 1 more week in the refrigerator. To make simple syrup, combine 1 cup sugar and 1 cup water in a saucepan. Bring to a boil then remove from heat and let cool.

Currant Affairs With notes of sweet blackcurrant and lemony tartness, this bubbly gin cocktail will add a sparkle to your eye. Make it extra special with homemade Limoncello! PREP TIME: 5 MINUTES YIELD: 1 COCKTAIL

INGREDIENTS • ½ ounce crème de cassis • ½ ounce gin • ½ ounce limoncello • Juice of ½ lemon • Sparkling wine, to top off • Luxardo cherry, for garnish • Lemon twist, for garnish

PREPARATION Add crème de cassis, gin, limoncello, and lemon juice to a sparkling wine glass. Top off with sparkling wine, then garnish with a cherry and a lemon twist.

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Pumpkin Spiked Chai Latte For a boozy take on a fall favorite, enjoy the perfect blend of pumpkininfused rum, chai tea, and coffee in this creamy, spiced cocktail. PREP TIME: 5 MINUTES, PLUS 8 HOURS INFUSING COOK TIME: 25 MINUTES YIELD: 2 COCKTAILS

INGREDIENTS Pumpkin-Infused Rum: • 1 part pumpkin pie mix • 1 part rum Pumpkin Spiked Chai Latte: • 3 ounces Pumpkin-Infused Rum • 6 ounces milk • 2 ounces chai tea latte mix (black tea concentrate) • 2 ounces cold brew coffee • Whipped cream, for garnish • Ground cinnamon, for garnish • Cinnamon sticks, for garnish

PREPARATION To make pumpkin-infused rum, combine equal parts pumpkin pie mix and rum in a sauce pot. Bring to a low simmer, then steep for about

20 minutes. Remove pot from heat and let cool to room temperature. Transfer mixture to an airtight container and refrigerate overnight. After chilling, pour rum mixture through a mesh strainer to remove the pumpkin pie mix from the rum. Discard mix and store strained rum in an airtight container.

To make the cocktail, combine pumpkin-infused rum, milk, chai tea latte mix, and cold brew coffee in a small pot and heat gently on the stove for about 5 minutes, or until hot. To serve, ladle into glasses and garnish with whipped cream, ground cinnamon, and cinnamon sticks.

Sparkling Cranberry Lemonade Mocktail

Mocktail: • 2 ounces lemon juice • 2 ounces cranberry syrup • Ice • Club soda, to top off • Lemon wheel, for garnish • Sage leaf, for garnish

For a family-friendly drink everyone can enjoy, whip up this festive layered libation in no time.

PREPARATION

PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES YIELD: 1 MOCKTAIL

INGREDIENTS Cranberry Syrup: • 1 cup granulated sugar • 1 cup water • 1 cup fresh cranberries • Zest of ½ orange

To make the cranberry syrup, combine all ingredients in a small sauce pot and bring to a boil. Reduce heat and simmer for 10 minutes, or until the cranberries are soft. Strain syrup and chill until ready to use. For the mocktail, combine lemon juice and cranberry syrup in a glass with ice, then top off with club soda to create a layered effect. Garnish with a lemon wheel and sage leaf, then serve. NUGGETMARKET.COM

Chocolate F Everything

rom drinks to desserts, stockings to snacking, chocolate is a welcome addition to just about anything. It can also bring out the best in other flavors! Chocolate and peanut butter is a crave-worthy classic, but have you tried chocolate and matcha? See how cocoa complements cinnamon, Irish cream, and more with these sweet recipes!

Chocolate Caliente Sweet and spicy in all the best ways, this Mexican hot chocolate can be served with pan dulce for an extra special treat. PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES YIELD: 4 SERVINGS

INGREDIENTS • 4 cups whole milk • 1 cinnamon stick, plus more for

garnish (optional) • 1 pinch kosher salt • 2 tablets (3.17 ounces each) Abuelita Mexican Hot Chocolate Tablets, plus more for garnish (optional) • ½ teaspoon vanilla extract

PREPARATION Place milk, cinnamon stick, and salt in a saucepan and warm gently until steaming. Do not boil. Break up the chocolate tablets, then add to the saucepan and stir constantly until completely dissolved. Add vanilla and remove cinnamon stick. Froth vigorously with a molinillo, hand blender, or whisk for 1–2 minutes, until foamy. Pour into mugs, distributing the foam, then garnish with cinnamon sticks and grated Abuelita chocolate, if desired, and serve immediately.

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Gifting Idea

For a fun and easy gift idea, pair a few ingredients with a special mug and recipe!

Nestlé Abuelita Mexican Hot Chocolate Drink Tablets A family favorite since 1939, these delicious disks of chocolaty delight are made in Mexico to give rich, authentic flavor to drinks and desserts alike.

Morton & Bassett Cinnamon Sticks This San Francisco company has been known for sourcing exceptional spices for the last 40 years! Try using whole cinnamon sticks to brew and garnish a variety of cozy seasonal beverages.

Chocolate Irish Cream Pots de Crème This rich chocolate custard gets the proper Celtic treatment with the addition of your favorite Irish cream. Sláinte! PREP TIME: 15 MINUTES, PLUS 2 HOURS CHILLING COOK TIME: 40–50 MINUTES YIELD: 4 SERVINGS

INGREDIENTS • ¾ cup heavy cream • ¼ cup whole milk • ¼ cup granulated sugar • ½ cup bittersweet

chocolate, chopped • 3 large egg yolks • ¼ cup Irish cream • ¼ teaspoon kosher salt • Whipped cream, for garnish • Chocolate shavings, for garnish

PREPARATION Preheat oven to 300°F. In a small sauce pot, heat cream, milk, and sugar to a simmer. Place chocolate in a work bowl. Pour the hot cream mixture into the bowl ¼ at a time to melt the chocolate. Stir with a spatula until smooth before adding more cream. Repeat until all the cream has been incorporated. Place egg yolks in a large work bowl, then slowly pour the chocolate mixture over the yolks while stirring with a spatula. Add the Irish cream and salt, then pass through a fine-mesh strainer. Pour strained mixture evenly into 4 ramekins (4-ounce size) and bake uncovered for 35–45 minutes, or until just set. Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill completely, at least 1½ hours. Serve chilled and garnished with whipped cream and chocolate shavings.

Gifting Idea Irish Cream To make this sweet and creamy cocktail a delicious DIY gift, simply pour into individual jars or bottles and decorate as desired!

PREP TIME: 5 MINUTES COOK TIME: N/A YIELD: 12–16 SERVINGS

INGREDIENTS • 1 cup heavy cream • 1 can (14 ounces) sweetened

condensed milk • 1½ cups Irish whiskey • 1 teaspoon instant coffee granules • 2 tablespoons chocolate syrup • 1 teaspoon vanilla extract • 1 teaspoon almond extract

PREPARATION Combine all ingredients in a blender and blend on high for about 30 seconds. Store in a tightly sealed container in the refrigerator for up to 2 months. Shake well before serving. For a tasty alternative, try substituting maple whiskey for Irish whiskey and 7 ounces Nestlé Dulce de Leche for half the sweetened condensed milk.

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Chocolate Matcha Almond Shortbread Featuring the flavors of chocolate, tea, and almonds all in one tantalizing cookie, these vibrant, not-too-sweet treats are sure to impress. PREP TIME: 25 MINUTES, PLUS 40 MINUTES CHILLING COOK TIME: 9 MINUTES YIELD: 20 COOKIES

INGREDIENTS • 7 tablespoons unsalted butter • 6 tablespoons powdered sugar • 1 large egg yolk • ¾ cup all-purpose flour • 6 tablespoons almond meal • 2 teaspoons matcha tea powder • ½ teaspoon kosher salt • 2 tablespoons turbinado sugar • 10 ounces Fresh to Market

72% Cacao Dark Chocolate

PREPARATION In the bowl of a stand mixer, beat together the butter and powdered sugar until pale and f luffy. Add the egg yolk and mix until fully incorporated. In a separate mixing bowl, sift together the flour, almond meal, matcha, and salt, breaking up any clumps by pressing through a sieve. Add the flour mixture to the mixing bowl and mix until it sticks to itself and forms a cohesive ball. Dump the dough out onto a piece of plastic wrap and form into a log about 2 inches in diameter. Wrap tightly with plastic wrap and freeze until firm, about 40 minutes.

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Preheat oven to 350°F. Line a large, rimmed baking sheet with parchment paper.

Bake the cookies until the bottoms begin to brown, about 9 minutes. Move the cookies to a cooling rack.

Unwrap the chilled cookie dough and roll it in turbinado sugar, pressing down to ensure the sugar sticks to the surface. Cut dough log into ¼-inch slices and arrange on the prepared baking sheet.

Once the cookies are cool, melt chocolate over a double boiler. Dip the cooled cookies into the chocolate, coating only halfway. Transfer to a sheet of parchment paper to let the chocolate set.

Gifting Idea WHISKEY & COOKIES PAIRING

Hibiki Japanese Harmony Suntory Whisky Made in Japan with more than a century of expertise, this artful blend of fine whiskies features notes of honey, orange, and white chocolate with rose and lychee on the nose and a long, subtle finish.

Peanut Butter Truffles It’s hard to beat homemade confections, especially with decadent DIY truffles like these. Even better, no candy molds required! PREP TIME: 1 HOUR, PLUS 2–3 HOURS CHILLING COOK TIME: 1–2 MINUTES YIELD: 24 PIECES

INGREDIENTS • 1 cup peanut butter • ½ cup unsalted butter, softened • ¾ cup powdered sugar • ¼ teaspoon kosher salt • ½ teaspoon vanilla extract • ¾ cup white chocolate, melted,

plus ¼ cup for garnish (optional) • 1 cup dark chocolate, melted • 1 tablespoon coconut or vegetable oil,

plus more for shaping balls

PREPARATION In a work bowl, combine peanut butter, butter, powdered sugar, salt, and vanilla extract. Mix until smooth. Fold in ¾ cup melted white chocolate until evenly incorporated. Chill mixture in refrigerator for about 2 hours, until firm.

Scoop peanut butter mixture into ½-ounce portions and shape into balls by rubbing a small amount of oil on the palm of your hand and rolling scoops into even spheres. Place in freezer for 30 minutes to firm.

Gifting Idea

Melt dark chocolate, add 1 tablespoon vegetable oil, and hold warm. Dip chilled balls in chocolate and transfer to a lined baking sheet to set chocolate. Store in refrigerator. If decorating, melt remaining white chocolate in a double boiler after dark chocolate coating has set. Place melted white chocolate in a piping bag with a small round tip and pipe decoration over the top.

WHISKEY & TRUFFLES PAIRING

Skrewball Peanut Butter Whiskey Smooth, rich, and creamy (just like your favorite peanut butter), this unique California quaff boasts notes of caramel and vanilla that make it ideal for pairing with dessert when you’re feeling a little nutty.

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Hazelnut Chocolate Tart For a truly decadent dessert, try your hand at this beautiful tart. Top with fresh raspberries and whipped cream for an even tastier treat. PREP TIME: 30 MINUTES, PLUS 45 MINUTES CHILLING COOK TIME: 40–50 MINUTES YIELD: 8 SERVINGS

INGREDIENTS Crust: • 2 cups all-purpose flour • 3 tablespoons granulated sugar • 2 tablespoons ground, toasted hazelnuts (optional) • ¼ teaspoon kosher salt • ¾ cup (1½ sticks) unsalted butter, chilled and cubed • 1 egg, separated • 2 tablespoons ice water, plus more as needed Filling: • 1 cup heavy cream • ⅓ cup milk • 10 ounces semi-sweet chocolate • 1 teaspoon vanilla • 1 tablespoon hazelnut liqueur (or amaretto) • 2 tablespoons granulated sugar • ¼ teaspoon kosher salt • 2 large eggs Garnish: • Toasted hazelnuts • Fresh raspberries • Sprig of mint

PREPARATION For the crust, combine flour, sugar, ground hazelnuts, and salt in a large mixing bowl. Cut in the butter until dough is the consistency of coarse crumbs. Combine egg yolk with water and pour into a well in the dry ingredients. Knead to combine.

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If dough is too crumbly, add ice water by the tablespoon until it holds together. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes. Once chilled, roll dough out on a lightly floured surface into a 12-inch circle about ¼ inch thick. Carefully roll the dough onto the rolling pin and transfer to a 9-inch tart pan with a removable bottom. Press the dough into the corners of the pan with your fingers, making sure it is even. Shave off excess dough from the top, then use extra dough to patch any holes or cracks. Refrigerate for 15 minutes. Preheat oven to 350°F. Place tart pan on a sheet pan. Line tart shell with foil, then add pie weights or dry beans. Bake for 15–20 minutes, then remove foil and weights or beans. Using a pastry brush, lightly brush the crust with egg white. Return tart crust to oven and bake for 8 minutes, or until light golden in color. Remove from oven and set aside.

Lower oven temperature to 325°F. For the filling, bring cream and milk to a light simmer in a heavy saucepan over medium-low heat. Remove from heat, then add the chocolate, vanilla, and hazelnut liqueur, stirring until melted. Whisk in sugar and salt until incorporated. Beat eggs in a small bowl, then add slowly to milk mixture. Stir until fully incorporated, then pour into tart shell. Bake for 15–20 minutes, until filling is set and top is shining. If there are bubbles or cracks on top, it is overcooked—remove tart from oven immediately. Let tart cool completely, then garnish with toasted hazelnuts, fresh raspberries, and a sprig of mint before serving.

Baking Spirits Bright Visions of sugar plums dancing in your head? How about a Festive Red Velvet Cake, piquant Chocolate Mint Cake, or pleasing pie from Beckmannʼs? Order online or visit our Bakery and treat your family (and yourself) to all sorts of heavenly holiday hits. (Sugar plums not included.)

PLAN AHEAD & ORDER EARLY!

Festive Red Velvet Cake

Chocolate Mint Cake

Beckmann’s Pies

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Bake W It Up a Notch

hen the weather outside is frightful, it’s all the more reason to stay inside and bake! Fill your home with the cozy scents and comforting flavors of fresh-baked cakes and pies made from scratch with some of our favorite festive recipes. Whether you whip up a Pumpkin Roll, Apple Pie, Panettone, or all of the above, with just a few simple ingredients, a pinch of inspiration, and a whole lot of love, your holiday baking is sure to take the cake!

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Pumpkin Roll Enjoy pumpkin, spice, and everything nice in this fabulous fall dessert, complete with a stunning swirl of cream cheese filling! PREP TIME: 25 MINUTES, PLUS 2–3 HOURS COOLING

Filling: • 8 ounces cream cheese, room temperature • 6 tablespoons unsalted butter, room temperature • 1¼ cups powdered sugar, sifted • 1½ teaspoons vanilla paste

COOK TIME: 13–15 MINUTES

PREPARATION

YIELD: 10–12 SERVINGS

Preheat oven to 375°F. Grease a 10x15-inch jelly roll pan, line with parchment paper (leaving overhang), and then grease the parchment paper.

INGREDIENTS Cake: • ¾ cup Caputo “00” Baking Flour • 1 teaspoon baking powder • ½ teaspoon baking soda • 1½ teaspoons ground cinnamon • 1 teaspoon pumpkin pie spice • ¼ teaspoon kosher salt • 3 large eggs, room temperature • ½ cup granulated sugar • ½ cup brown sugar, packed • ⅔ cup pumpkin puree • 1½ teaspoons vanilla paste • Powdered sugar, for rolling and garnish

For the cake, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a work bowl. In another bowl, whisk the eggs, both sugars, pumpkin puree, and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just combined. Spread batter evenly in the prepared pan.

Bake for 13–15 minutes, until the center of the cake springs back when lightly pressed. Do not overbake. Immediately invert the hot cake onto a thin kitchen towel (or more parchment paper) generously dusted with powdered sugar, then peel off the baking parchment paper. Starting from a short end, roll the cake up in the towel, then let rest on a rack for 1–2 hours, until completely cool. For the filling, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, then beat until f luffy. To assemble, gently unroll the cooled cake. Spread filling evenly across the cake, leaving a small border. Reroll cake tightly without the towel, then wrap in plastic wrap and chill for at least 1 hour. To serve, dust cake with powdered sugar, trim the ends if desired, and slice.

Caputo “00” Baking Flour Milled in Naples, Italy, since 1924, this unique “00” wheat flour boasts a higher protein content, ideal for making airy cakes, flaky pastries, delicate cookies, and other beautiful baked goods.

RECIPE

Blood Orange Olive Oil Cake This stunning upside-down cake features caramelized blood orange slices and a moist, citrus-infused crumb made with premium Caputo “00” Baking Flour. RECIPE COURTESY OF CAPUTO FLOUR

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Butternut Squash Pie Instead of making a classic pumpkin pie, try using butternut squash as the secret ingredient to make this gourd-geous dessert! PREP TIME: 30 MINUTES COOK TIME: 1 HOUR 45 MINUTES YIELD: 8 SERVINGS

INGREDIENTS • 1 small butternut squash • 1 tablespoon extra virgin olive oil • 1 pre-made pie crust

(9-inch diameter) • 2 cups sweetened condensed milk • 2 large eggs • 1 teaspoon ground cinnamon,

plus more for garnish • ½ teaspoon ground nutmeg • ½ teaspoon ground ginger • ½ teaspoon kosher salt • Whipped cream, for garnish

PREPARATION Preheat oven to 425°F.

Pie Crust

Cut the butternut squash in half lengthwise and scoop out the seeds and membrane. Drizzle the flesh with olive oil, then place cut-side down on a parchment-lined sheet pan. Roast for 45–50 minutes, or until fork-tender. Let rest until cool enough to handle, then scoop out the flesh.

What’s the best part of a pie—crust or filling? While this debate isn’t likely to be settled anytime soon, this perfectly flaky and super simple recipe just might tip the scales. As an added bonus, you can use it for sweet and savory applications.

Place pie crust into a pie dish. In a bowl, combine butternut squash with all remaining ingredients except for whipped cream and puree with an immersion blender until smooth. Pour into unbaked pie crust.

COOK TIME: VARIES

Bake for 15 minutes at 425°F, then lower oven temperature to 350°F and bake for 30–40 minutes, until a toothpick inserted 2 inches from the crust comes out clean. Let cool completely, then slice and serve with whipped cream and cinnamon.

PREP TIME: 20 MINUTES, PLUS 30 MINUTES CHILLING YIELD: 2 CRUSTS

INGREDIENTS • 2½ cups all-purpose flour,

plus more for dusting • ½ teaspoon kosher salt • 1 teaspoon granulated sugar • 1 cup (2 sticks) unsalted butter,

cold and cubed • ½ cup ice water,

plus more as needed

PREPARATION Combine flour, salt, and sugar in a work bowl. Cut in butter with a pastry cutter or fork, making pea-sized pieces. Add ice water and gently mix until the dough just begins to come together. Avoid overworking the dough, as this can cause it to become tough. Separate dough into 2 equal portions. Wrap each in plastic and refrigerate for 30 minutes before rolling. When chilled, place a dough ball onto a floured work surface and roll out to between ⅛–¼-inch thick to use for your pie of choice. Repeat with second dough ball to make a top crust or second bottom crust. Bake according to your chosen pie recipe’s instructions.

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Apple Tarte Tatin This deliciously rustic dessert is cooked in cast iron and drizzled with homemade salted caramel for a refined finish. PREP TIME: 15–20 MINUTES COOK TIME: 30–40 MINUTES YIELD: 8 SERVINGS

INGREDIENTS Tarte Tatin: • 3 tablespoons unsalted butter • ½ cup granulated sugar • 6 tart apples, peeled, cored, and sliced into 8 wedges each • 2 teaspoons ground cinnamon • ½ teaspoon ground nutmeg • 2 tablespoons minced candied ginger • 1 pre-made pie crust (9-inch diameter) • Mint leaves, for garnish (optional) Salted Caramel: • ½ cup plus 2 tablespoons granulated sugar • 2 tablespoons water • 3 tablespoons unsalted butter • ¾ cup heavy cream • ¾ teaspoon fleur de sel (French sea salt)

PREPARATION Preheat oven to 375°F, with the rack positioned in the center. For the tarte tatin, combine butter and sugar in a 10-inch cast iron skillet over medium-high heat. Stir continuously to prevent scorching. Cook for about 8 minutes, until syrup has reached a medium brown color, and then remove from heat.

Toss apple slices in cinnamon, nutmeg, and candied ginger. In the cast iron pan with the caramelized sugar, arrange apples in a circular pattern. Place 1 layer of apples with the wedge pointing up around the outside of the pan, and then an inner circle in the middle. Arrange a second layer of wedges inverted into the valleys of the first layer, and then top with pie crust. Bake until the crust is golden, about 20 minutes. Let cool for 10 minutes. After the tarte has cooled, place the pan on a burner over high heat for 10 seconds to loosen. Then, using a sharp knife, separate the edges of the tarte from the pan. Invert a serving plate over the pan and then, firmly holding the pan and plate together, flip both together and lift off the pan. To make the salted caramel, heat sugar and water over medium heat in a heavy, medium-sized saucepan for about 10 minutes, until a deep amber caramel forms. Remove from heat and carefully stir in the butter with a long-handled wooden spoon. Slowly pour in the cream and stir to combine. Transfer the caramel to a heatproof container, then stir in the fleur de sel and let cool. Serve the tarte tatin warm or at room temperature garnished with fresh mint (optional) and drizzled with salted caramel.

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Caramel Apple Pie Enjoy your caramel apple in pie form with this delicious dessert! PREP TIME: 30 MINUTES COOK TIME: 50–60 MINUTES YIELD: 8 SERVINGS

INGREDIENTS • 2 pre-made pie crusts

(9-inch diameter) • 5 Granny Smith apples, peeled, cored, and sliced thin • Juice of ½ lemon • ½ cup brown sugar, packed • ½ cup granulated sugar • ¼ cup tapioca flour or corn starch • 1 teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • ¼ teaspoon kosher salt • 1 teaspoon vanilla extract • 3 tablespoons heavy cream • 3 tablespoons unsalted butter • 1 egg, whipped, for egg wash • Raw sugar crystals (optional)

PREPARATION Preheat oven to 350°F. Line a pie dish with 1 pre-made pie crust. Roll out remaining pie crust into a 9-inch square, then slice into thick strips and set aside. Place apple slices in a large bowl and sprinkle with lemon juice. In a separate bowl, combine sugars, tapioca flour or corn starch, cinnamon, nutmeg, and salt. Add mixture to apples and toss together. Add vanilla and cream and stir to combine. Melt butter in a heavy skillet, then add apple mixture and cook for about 4 minutes, until slightly softened. Pour cooked mixture into prepared pie dish. Layer dough strips over the apples in a lattice pattern, alternating over and under with each strip. Brush crust with egg wash and sprinkle with raw sugar crystals if desired. Place pie on a sheet pan to avoid spillage and bake for 45–55 minutes, until browned and cooked through.

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Classic Cheesecake Creamy, dreamy, and velvety smooth, this indulgent dessert is delicious on its own or topped with fresh berries for a fruity finish. PREP TIME: 1 HOUR, PLUS 3 HOURS CHILLING COOK TIME: 65 MINUTES YIELD: 12–14 SERVINGS

INGREDIENTS Crust: • 1½ cups graham cracker crumbs • ⅓ cup granulated sugar • 5 tablespoons unsalted butter, melted, plus more for greasing pan Filling: • 5 packages (8 ounces each) cream cheese, room temperature • 1¾ cups granulated sugar • 3 tablespoons all-purpose flour • 1½ teaspoons grated lemon peel • 1½ teaspoons grated orange peel • ½ teaspoon vanilla extract • 5 eggs • 2 egg yolks • ½ cup heavy cream Topping: • 2 cups sour cream • 1 tablespoon granulated sugar • 1 teaspoon vanilla extract

PREPARATION Preheat oven to 350°F. Grease bottom and sides of a 9-inch springform pan. To make the crust, mix graham cracker crumbs and sugar in a medium bowl. Slowly add melted butter and stir until mixture is moist and can be held together by pinching. Pack crust mixture into the bottom of the pan and partially up the sides, pressing into the edge to create a right angle all the way around. To make the filling, beat together cream cheese, sugar, flour, lemon and orange peels, and vanilla extract in a large bowl. Beat eggs and yolks into mixture 1 at a time. Add cream and beat until well mixed, then pour over the crust in the springform pan. Bake for 55 minutes, or until the center doesn’t jiggle. While cheesecake is baking, make the topping. Combine sour cream, sugar, and vanilla extract and stir until thoroughly blended. After initial bake, pour topping onto cheesecake and spread evenly. Reduce oven temperature to 250°F and bake for 10 minutes. Let cheesecake cool in pan on a wire rack. Cover and refrigerate for 3 hours or overnight. Remove side of springform pan just prior to serving.

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Cranberry Vanilla Pudding Cake with Hot Orange Butter Sauce Cranberry and orange are a classic combo that shine in this rich pudding cake. Top with a warm, buttery sauce infused with orange and vanilla for a sweet, aromatic finish. PREP TIME: 30 MINUTES COOK TIME: 60–70 MINUTES YIELD: 12 SERVINGS

INGREDIENTS Cranberry Vanilla Pudding Cake: • 4 cups all-purpose flour, plus more for dusting pan • 4 teaspoons baking powder • 1 teaspoon kosher salt • 6 tablespoons salted butter, plus more for greasing pan • 2 cups granulated sugar • 2 teaspoons vanilla extract • 1 tablespoon orange zest • 2 cups evaporated milk • 1 package (12 ounces) fresh cranberries Hot Orange Butter Sauce: • 2 cups granulated sugar • 1 cup heavy cream • 1 cup (2 sticks) salted butter • 1 teaspoon vanilla extract • 2 teaspoons orange zest

PREPARATION Preheat oven to 315°F. Grease and f lour a 10-inch Bundt pan. To make the cake, sift the f lour, baking powder, and salt together, then set aside. In a large bowl, cream together the butter and sugar until light and f luffy. Add vanilla and orange zest and mix. Beat in the flour mixture, alternating additions with the evaporated milk. Fold in cranberries, then pour batter into prepared pan. Bake cake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. For the sauce, combine sugar and cream in a saucepan. Bring to a boil over medium heat, stirring constantly, then reduce heat and whisk in butter to emulsify. Remove from heat and stir in vanilla and orange zest. Let sauce cool for 10 minutes. Glaze the cake by spooning or pouring the sauce over the top and allowing it to run down the sides. Serve additional sauce with each slice.

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Guinness Stout Ginger Cake Stout it out! Spice up traditional ginger cake with a bit of Guinness and freshly grated ginger and nutmeg. PREP TIME: 30 MINUTES COOK TIME: 20–60 MINUTES YIELD: 4–6 SERVINGS

INGREDIENTS • 1 cup Guinness Stout • 1 cup molasses • ½ tablespoon baking soda • 3 large eggs • ½ cup granulated sugar • ½ cup dark brown sugar,

firmly packed • ¾ cup vegetable oil • 2 cups all-purpose flour • 1½ teaspoons baking powder • 2 tablespoons ground ginger • ¾ teaspoon ground cinnamon • ¼ teaspoon ground cloves • ¼ teaspoon grated nutmeg • 1½ tablespoons fresh ginger,

peeled and grated

PREPARATION Preheat oven to 350°F. Either butter and sugarcoat 4 small (4-inch) Bundt pans, or butter a 9x5-inch loaf pan, then line the bottom and sides with parchment paper. In a large saucepan over high heat, combine stout and molasses and bring to a boil. Turn off the heat, add baking soda, and allow to sit until the foam dissipates. In a bowl, whisk together eggs and both sugars, then whisk in oil. In a separate bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and nutmeg. Combine stout mixture with egg mixture, then whisk into f lour mixture half at a time. Add fresh ginger and stir to combine. Pour batter into the prepared pans and bake until the top springs back when gently pressed, about 20 minutes for Bundt cakes or 1 hour for a loaf. Do not open the oven until the cake is almost done or the center may fall slightly. Transfer to a wire rack to cool.

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Orange & Dried Fruit Polenta Pound Cake

Preheat oven to 375°F.

As pound cakes go, this treat is not as sweet as most and boasts a unique texture thanks to the polenta.

In a large mixing bowl, stir together flour, polenta, sugar, baking powder, and salt.

PREP TIME: 25 MINUTES COOK TIME: 50–75 MINUTES YIELD: 10–12 SERVINGS

INGREDIENTS • 2½ cups all-purpose flour • 1 cup stone-ground polenta • 2 cups granulated sugar • 2 teaspoons baking powder • ½ teaspoon kosher salt • 1 cup (2 sticks) unsalted butter,

plus more for greasing pan • 5 large eggs • ¾ cup buttermilk • 1 tablespoon orange zest • 1 tablespoon fresh-squeezed

orange juice • 1½ teaspoons vanilla bean paste

or 2 teaspoons vanilla extract • ⅓ cup toasted pine nuts • ¼ cup currants • ¼ cup chopped dried apples • ¼ cup chopped dried pineapple • ¼ cup chopped dates • ½ cup raisins • Powdered sugar, for garnish (optional) • Whipped cream, for garnish (optional)

PREPARATION

Using a stand mixer, cream butter at medium speed until light and fluffy. Add eggs 1 at a time until all have been incorporated. Add buttermilk, orange zest, orange juice, and vanilla, and mix gently. Stir polenta mixture into creamed butter mixture, then fold in pine nuts and dried fruit. Grease a 9-inch springform pan with butter. Pour cake batter into pan, tapping lightly on the counter to bring trapped air bubbles to the surface. Transfer pan to a baking sheet, then place on the middle rack in the oven. Bake for 50–75 minutes, or until a toothpick inserted into the center comes out with only small crumbs clinging to it. Remove cake from oven and place springform pan on a rack to cool. After 10–15 minutes, loosen the sides of the pan with a butter knife. Let cool completely, then remove from pan. Serve cake warm or at room temperature, garnished with powdered sugar or whipped cream.

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Panettone

PREPARATION

Patience is the most important ingredient in the process of making a perfect panettone—start early! The proofing stage is key to achieving its iconic dome, and the result is well worth the wait.

For the panettone, add sifted flour, yeast, sugar, butter, eggs, yolk, zests, vanilla, and ⅓ cup warm water to the bowl of a mixer with the dough hook attached. Mix for 30 seconds, then add the other ⅓ cup warm water and salt.

PREP TIME: 30 MINUTES, PLUS 3–4 HOURS PROOFING COOK TIME: 45–50 MINUTES YIELD: 12 SERVINGS

INGREDIENTS Panettone: • 3½ cups all-purpose flour, sifted • 1½ teaspoons active dry yeast • ¼ cup plus 2 tablespoons granulated sugar • ½ cup (1 stick) unsalted butter, room temperature, cut into small pieces • 2 eggs, room temperature • 1 egg yolk, room temperature • Zest of 1 orange • Zest of 1 lemon • 1 teaspoon vanilla bean paste • ⅔ cup warm water (100°F), divided • ½ teaspoon kosher salt • 1 cup mini dark chocolate chips Topping: • ¼ cup plus 1 tablespoon almond flour • 1 tablespoon corn starch • ⅓ cup plus 1 tablespoon granulated sugar • 1 egg white • ¼ cup Marcona almonds • 3 tablespoons powdered sugar

Mix for 15–20 minutes, stopping after 10 minutes to scrape the hook and bowl. Add the chocolate chips and mix on low for 2–3 minutes, or until well combined. Remove to a lightly floured surface and gather the dough into a ball. Place in a large oiled bowl and cover with plastic wrap. Let rise for 2–3 hours, or until tripled in size. Once risen, place the dough on a lightly floured surface, roll again into a ball, place in a greased panettone mold, cover with plastic wrap and a clean dish towel, and let rise for 1 hour. For the topping, mix together almond flour, corn starch, granulated sugar, and egg white in a medium bowl. Set aside. Preheat oven to 365°F. Carefully brush the risen panettone with the topping, then top with Marcona almonds and sprinkle with powdered sugar. Bake for 45–50 minutes, using a toothpick to test for doneness, or until the internal temperature is 190°F. Immediately move to a wire rack to cool completely before cutting.

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Festive Florals T

he right centerpiece can set the stage for any celebration, and our Floral Department offers a stunning array of fresh flowers and arrangements to give your home the perfect

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holiday glow-up. Along with poinsettias and beautiful seasonal bouquets, this year you can also think outside the vase by decorating with a local dried flower wreath from Full Belly Farm!

How to Style a Wreath ON THE DOOR: Greet your guests at the door before you even answer it by hanging a wreath on the outside! This classic styling welcomes your guests from the moment they arrive.

INDOOR DÉCOR: Along with displaying on doors, you can also deck your halls with a wreath in a window, on a mantle, over a mirror, or on any wall that could use a little sprucing up.

STYLISH CENTERPIECE: Place a wreath face-up on your dinner table or coffee table with a trio of candles, pinecones, or other festive trinkets in the center for a lovely look.

ENCHANTED CHANDELIER: To avoid taking up table space, hang your wreath face-down over your table, festooned with ribbons or ornaments to personalize the presentation.

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Full Belly Farm Organic Dried Flower Wreaths Our longtime local partner, Full Belly Farm, creates handmade dried flower wreaths from the florals grown on their organic farm all summer long. The extra blooms from their weekly harvests are hung upside down in the wreath barn where the Capay Valley summer heat dries the flowers naturally. Then when summer ends and the fresh flower season wanes, the talented team of women who tend the fields gather to create one-of-a-kind dried flower wreaths, each one proudly tagged with the name of its creator. This not only results in beautiful, long-lasting décor for our guests, but also provides year-round employment for their talented team!

66 THE FIELD GUIDE • FALL / HOLIDAY 2026

Wreaths in History Did you know wreaths first appeared in ancient Greece and Rome around the seventh century? Originally these rings of greens adorned the heads of athletes and people of great regard. The circle symbolized eternity, perfection, and the repeating cycle of life, while the greens held meaning too: fir and pine signified strength, while ivy gave protection to the home. Later, Vikings used the wreath to celebrate the winter solstice, and in Christianity the unbroken circle reflected the promise of eternal life. By the Victorian era, wreaths decorated homes for celebrations and memorials. Funeral wreaths made of laurel, ivy, or myrtle symbolized remembrance, while the evergreens and berries in Christmas wreaths stood for life and sacrifice. Today, wreaths are used at weddings, graduations, and many other ceremonies. They come in all shapes, sizes, and seasons, seen on front doors, gates, and even the grills of cars! From simple to elaborate, wreaths and their meaning endure, reminding us of the natural circle of life and unity we all share. LEARN MORE

Full Belly Farm Organic Flowers Full Belly Farm grows over 15 acres of certified organic flowers from January through October. With over 100 varieties including sunflowers, ranunculus, tulips, calendula and amaranth, there is always something blooming and beautiful.

NUGGETMARKET.COM

Stocking Stuffers Nugget Market Gift Cards

’Tis the season for holiday gifting! Stock up on stocking stuffers like Nugget Market gift cards—the perfect present for everyone on your list!

ISSUE NO. 54 • FALL / HOLIDAY 2026

nuggetmarket.com (916) 786-9400 Open 6 a.m.–10 p.m.

1040 Florin Road, Sacramento (916) 395-2875 Open 6 a.m.–9 p.m.

157 Main Street, Woodland (530) 662-5479

1414 E. Covell Blvd., Davis (530) 750-3800 Open 6 a.m.–11 p.m.

470 Ignacio Blvd., Novato (415) 883-4600

1 Blackfield Drive, Tiburon (415) 388-2770

Sonoma Market

Open 7 a.m.–9 p.m.

409 Mace Blvd., Davis (530) 753-6690 Open 6 a.m.–10 p.m.

1051 Whitney Ranch Pkwy., Rocklin (916) 773-0300

130 Browns Valley Pkwy., Vacaville (707) 469-6900 Open 6 a.m.–10 p.m.

Suite 550, Sonoma (707) 996-3411

5627 Paradise Drive, Corte Madera (415) 945-8855 Open 7 a.m.–9 p.m.

4500 Post Street, El Dorado Hills (916) 933-1433 Open 6 a.m.–10 p.m. 7101 Elk Grove Blvd., Elk Grove (916) 226-2626 Open 6 a.m.–10 p.m. THE GUIDE FIELD GUIDE • SUMMER • FALL 2024 / HOLIDAY 2026 68 THE 68FIELD

4080 Douglas Blvd., Granite Bay

Open 6 a.m.–10 p.m. 1509 Blue Oaks Blvd., Roseville (916) 918-1900 Open 6 a.m.–10 p.m. 771 Pleasant Grove Blvd., Roseville (916) 746-7799 Open 6 a.m.–10 p.m.

2000 Town Center Plaza, West Sacramento (916) 375-8700 Open 6 a.m.–11 p.m.

Open 6 a.m.–10 p.m.

500 West Napa Street,

Open 6 a.m.–9 p.m. Fork Lift by Nugget Market 3333 Coach Lane, Cameron Park (530) 672-9090 Open 6 a.m.–10 p.m.

Fall / Holiday Field Guide 2026 - Issue 54