The Spice of Life
Life’s too short for boring food. We all have our kitchen routines, but it’s important to make sure they’re working for us as helpful rhythms and not holding us back as ruts. Get out of your culinary comfort zone with internationally inspired recipes, economical ingredients, approachable techniques and some healthful helpers. As the 18th century poet, William Cowper, once said, “Variety’s the very spice of life, That gives it all its flavour.” We couldn’t have said it better ourselves!
THE ISSUE 45 • WINTER 2024
LEAD PHOTOGRAPHER, STYLIST & RETOUCHER
Victoria O’Brien
PHOTOGRAPHY
Willow Smith
Michael Sylvester
Eric Warren
CORPORATE
CHEF DE CUISINE
Casey Aaseth
PRODUCT & INFORMATION RESEARCH
Corporate Directors & Buying Team
A Nugget Market Production
MMXXIV Nugget Market, Inc.
All rights reserved.
FOLLOW US!
LEAD GRAPHIC DESIGNER
Michelle Leal
GRAPHIC DESIGN
Eric Warren
WRITING & EDITING
Lydia Humburg
Calista Marouk
DIRECTOR OF MARKETING
Rebecca Reichardt
MARKETING MANAGER
Marco Enriquez
SENIOR WEB DEVELOPER
Mark Eagleton
Not all items featured in this publication are available at all stores. We reserve the right to correct all printed and typographical errors.
Here’s to Healthy
The New Year is a great chance to take stock of where we want to go, how we’re going to get there and… why! Along with making good choices when it comes to our nutrition, pursuing whole health can also come in the form of the brands we support.
For instance, we carry goods from many B-Corp Certified companies that meet high standards for social and environmental responsibility along with accountability and transparency. Not only that, many of our Healthy Living products are made with Regenerative Organic Certified® ingredients, goes above and beyond the label of organic with strict criteria for healthy soil, animal welfare and social equity for farmers and workers.
I love that we can support brands that help achieve our health and wellness goals, while also contributing to the health of our communities and environment. We get the opportunity every time we shop to make a big difference in our environmental impact and in the lives of others, which is really empowering! Come explore your local Nugget Market to see for yourself!
Have any questions? Our Healthy Living Specialists are always happy to help!
—Madison Burton, Healthy Living Buyer
You Asked, We Listened!
At Nugget Market, we’re all about constant improvement, which is why it means so much to hear your feedback!
After our last Field Guide, it was exciting to hear how many of you look forward to trying our newest recipes, and we also learned a lot more about how our different guests like to cook.
For instance, while many of you enjoy referring to recipes on your phone or tablet, printing them out from our website or saving them to your favorite recipe app, others prefer the tactile experience of having a printed hard copy in the magazine itself. To make things even easier for both types of cooks, we’ve made a few changes for this edition:
• For the digital fans, we created a landing page where you can find every recipe featured in the Field Guide in one convenient location. Look for the QR code below!
• For the hard copy fans, we have more than a dozen delicious recipes printed in completion in this very edition!
Thank you again for taking the time to share your thoughts with us and helping us make each new Field Guide better than the last. Happy cooking!
► Scan to see every recipe featured in this Field Guide!
recipe? Want to see more of something? Let us know what you think!
Savor the FLAVORS
Sweet
Let’s face it: as humans, we’re biologically hardwired to desire sweet things and there’s nothing we can do about it —except satisfy that need for sugar (it’s only instinctive)! In food, sweetness is a natural complement both to saltiness and itself. It also functions to balance out sour and bitter tastes. Too little, and it’s savory; too much, and it’s cloyingly saccharine. While we may think sweetness most often takes the form of decadent desserts, more sweet sources include things like caramelized onions, balsamic vinegar, beets, corn, honey-imbued sauces, maple syrup, sweet potatoes and, obviously, fruit!
Sweet, sour, salty, bitter and umami—from these five basic tastes, we can create infinite delectable, mouthwatering, complex and enticing flavors. And it’s not just sugar, salt or citrus that defines each one.
Check out some less obvious ways to celebrate every nuanced note.
Sour
When isolated, sourness can be a polarizing taste. Lip-puckering and interjection-inducing, it’s a powerful thing when concentrated, but a little acidity in most dishes can prove to be that special secret ingredient, adding liveliness, lightness and just the right amount of zing. Cutting through richness, enhancing sweetness and mitigating saltiness, it’s a wondrous balancing agent! Use things like lime or lemon, vinegar, tamarind or pickled vegetables to achieve some tantalizing tang in your cooking.
Salty
What can we say? Salt is salty. In excess, it can make something wholly unpalatable, but the right amount of salt is foundational to balance. It enhances sweetness and minimizes bitterness, and if your food is falling flat, salt is often the cure as it’s a great flavor intensifier. Fun Fact: Did you know that a smaller amount of salt applied while cooking is more effective than a larger amount added at the table? Diffusion, baby! If you want to think beyond the tiny crystalline cubes, capers, bacon, miso and cheese (like Parmesan or Cotija) are also saline superheroes.
Bitter
Bitterness may get a bad rap (probably because plants that are overly bitter denote some level of toxicity, so our detection abilities have become hyper-attuned to it), but even so, we’re here to sing its praises. It’s critical to balance! Bitterness is like sourness in that it cuts through overwhelming, muddying savoriness. Since we’re so sensitive to it, a little goes a long way; a bitter note, incorporated wisely, can provide just the right amount of stimulation. For a little bitter boost, look to unsweetened dark cocoa, coffee, dark greens (kale, chard, spinach, etc.), grapefruit, tannic red wine and beer.
Umami
Umami is somewhat of a nebulous flavor by definition. Roughly meaning “the essence of deliciousness” in Japanese, it is richness as a taste and not a quality; tongue-coating, long-lasting and full-bodied. Savory, earthy and meaty all at once, it deepens flavor, enhancing it like a magnifying glass and providing a bit of soul for dishes that are technically balanced but still seem lacking. And it does all that without making things too complicated on your palate! Shiitake mushrooms, broths, shellfish, aged cheese, kimchi, green tea, soy sauce, dried tomatoes and meats are all über umami flavor bombs.
Tap into the flavors of Spain with your very own tapas spread! Typically served with drinks, tapas are savory small plates with big, bold flavors perfect for solo snacking or throwing an impromptu party. Pair with fresh bread, artisan cheese, marinated olives and Spanish wine for an easy and enticing feast!
Recipe QR Code
Sweet Pineapple Empanadas p. 9
Tinned Seafood & Marcona Almonds
Along with gourmet tinned seafood (see p. 8), Matiz also offers a sweet, soft and skinless variety of Spanish almond, known as Marcona, that they lightly fry and salt for an irresistible flavor and creamy crunch.
Specialty Cheese
Drop by our Specialty Cheese Department for Spanish favorites like Don Juan Cave-Aged Manchego (a popular sheep’s milk cheese), Drunken Goat (semi-soft goat cheese soaked in red wine) and Mitica Membrillo (handmade quince paste).
Matiz
Marinated Olives
Add a perfect pop of rich, briny goodness with an assortment of olives marinated in-house by our talented Kitchen team! Drop by your local Nugget Market to see what marvelous medleys we have in store.
Artisan Breads
With a perfectly crunchy crust and a pillowy, soft interior, our Bakery’s rustic breads are made from scratch daily so you only get the freshest, finest loaves, ideal for topping with flavorful spreads, cheese and more.
Recipe QR Code Papas Bravas p. 9
Recipe Matiz Octopus Salad p. 8
octopus salad
Garlic, citrus and fennel all complement the flavors of tinned octopus in this Spanish-inspired salad.
PREP TIME: 25 MINUTES
COOK TIME: 3–4 MINUTES
YIELD: 2 SERVINGS
INGREDIENTS
• 3 cloves garlic, shaved thin
• 4 tablespoons extra virgin olive oil
• 1 lemon
• 1 lime
• 2 tins (4 ounces each) Matiz Wild Pulpo Octopus, drained
• ½ head fennel, shaved thin
• ¼ cup red onion, shaved thin
• 1 tablespoon chopped parsley
• ½ teaspoon chili flakes
• ¼ teaspoon smoked paprika
• Kosher salt, to taste
PREPARATION
Place garlic and olive oil in a small sauce pot. Heat on medium heat, stirring occasionally, until garlic is golden brown. Remove garlic from oil and place on paper towel to drain. Reserve oil and cool to room temperature.
Cut lemon and lime into supremes by peeling fruit, then cutting out each wedge without any pith or membrane. Cut each supreme in half and place in a work bowl along with all accumulated juice. Add remaining ingredients, along with oil used to cook garlic, and toss to incorporate. Season to taste with kosher salt.
Arrange salad on a serving plate and garnish with toasted garlic chips.
PERFECT PAIRING FOR TAPAS
Honoro Vera Garnacha
Hailing from the Calatayud region of Spain, this fruity red boasts flavors of ripe fruit with subtle spice notes and a silky finish. It’s excellent for sipping on its own or for making sangria!
Portable, palatable, economical, shelf-stable, healthy and delicious— that’s tinned seafood in a clamshell! From finned fish to mollusks, Matiz’s preserved seafood is a great source of lean protein, healthy fats and, of course, phenomenal flavor. They offer a wide range of wild-caught seafood from the shores and waters of Spain, packed in Spanish olive oil or brine for the perfect finishing touch. Try their hand-harvested Wild Cockles (a.k.a. clams), boneless, skinless Wild Mackerel, tender Wild Octopus (a.k.a. pulpo), savory Wild Sardines, Lightly Smoked Wild Sardines (for extra flavor), salt-cured Wild Cod or all of the above for a stunning seafood spread!
Matiz Tinned Seafood
Tonnino Tuna
This premium, traceable albacore tuna is sustainably caught with pole and line, then cooked on the bone, hand-cut and hand-packed in 100% olive oil or fresh spring water for the best flavor and texture.
American Tuna
Founded by American fishing families, this top-of-the-line albacore tuna is sustainably and traceably pole and line-caught in the Pacific Northwest, hand-filleted and packed in its own natural fish oil.
Recipe QR Code Mediterranean Tuna Salad
Recipe QR Code Clams & Chorizo
RECIPES Tantalizing Tapas Recipes
Ready to try your hand at homemade tapas? Scan the QR code to try out the delicious dishes you see within these pages, or explore even more chef-created recipes on our website!
SCAN FOR THESE RECIPES ON OUR WEBSITE
• Mediterranean Tuna Salad
• Clams & Chorizo
• Matiz Octopus Salad
• Papas Bravas
• Sangria
• Sweet Pineapple Empanadas
• And more!
Indian SIMMER
Chicken Korma
Rich, creamy, aromatic and flavorful, this classic Indian dish is a fantastic start to a family-style dinner.
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
YIELD: 4 SERVINGS
INGREDIENTS
• 2 tablespoons canola oil
• 1½ pounds chicken breast, cut into large cubes or strips
• 1 tablespoon kosher salt, divided
• 1 cup small-diced yellow onion
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• ¼ cup tomato paste
• 2 tablespoons curry powder or garam masala
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cayenne
• 1 bay leaf
• 1 cup chicken stock
• ½ cup heavy cream
• 1 teaspoon black pepper
• ½ cup plain yogurt
• 3 tablespoons chopped cilantro
The spices, the flavors, the colors, the scents— there’s nothing we don’t love about Indian food! Enjoy your favorite dishes right at home with premium ingredients and chef-tested recipes inspired by classic Indian cuisine. Don’t have time for a full production? Cut down on time and effort (but not on taste) by using authentic, artisanal pre-made products from our Frozen and Grocery Departments!
PREPARATION
In a medium pot, heat oil over high heat.
Season chicken with ½ tablespoon salt, then sauté just long enough for it to brown slightly, not cooking it all the way. Remove chicken and set aside.
Add onion, ginger and garlic and cook over medium heat until onions begin to turn translucent. Add tomato paste, spices and bay leaf and cook for a few more minutes, until aromatic.
Add stock, cream and chicken. Season with pepper and remaining salt (or to taste) and simmer over low heat for approximately 30 minutes.
Remove from heat, discard the bay leaf and fold in the yogurt. Adjust seasonings to taste and finish with fresh cilantro.
Recipe Chicken Korma
Brooklyn Delhi Sauces
These small-batch, plant-based simmer sauces are your key to delicious Indian food in no time flat! Founded by Chitra Agrawal, chef and cookbook author, Brooklyn Delhi takes its inspiration from marrying traditional Indian flavors with modern, health-minded innovation to create these pantry staples. Simply choose your favorite flavor, add some protein or veggies and a touch of water or coconut milk, then heat, eat and enjoy! And the flavor fun doesn’t stop there… Brooklyn Delhi also makes some truly amazing achaar, their flagship product and a classic Indian condiment good on just about anything. With a perfect blend of savory tang and sweet heat, their Tomato Achaar and Roasted Garlic Achaar chili sauces are perfect for spicing up traditional Indian cuisine and so much more.
Check out Brooklyn Delhi’s recipes for more inspiration!
RECIPES
Deep Indian Kitchen Naan & Samosas
Handmade from scratch with family recipes passed down for generations, Deep’s clay oven Garlic Naan and fantastically flaky Samosas ARE good and DO good, supporting education in rural India.
Sukhi’s Samosas
Deliciously crispy with just the right spice, Sukhi’s handcrafted Samosas are a perfect side dish or anytime snack.
Ancient Organics Ghee
Handcrafted locally in a traditionally mantra-infused kitchen, this artisanal ghee is made in small batches with real churned butter featuring milk from grass-fed cows. Learn more about butter and ghee on p. 34!
Rice & SHINE
Long-Grain
Long and narrow, these types of rice don’t stick together when cooked, keeping their shape and firm yet tender texture.
SOME EXAMPLES INCLUDE…
White:
A go-to grain milled to remove husk, bran and germ
Brown:
Nutty, toothsome and huskless whole grain
Basmati:
South Asian rice ideal for Indian cuisine
Jasmine: Fantastically fragrant Thai rice
Whether it’s served on the side to soak up curry, fried and flavored with meat and veggies or simply piled high to enjoy as is, sometimes only rice will suffice. Naturally glutenfree, rice is one of the most common grains around the globe with different varieties based on growing region, size and purpose. Which rice is right for you? Check out our mini grain guide to find out!
Medium-Grain
Chalk it up to the Goldilocks effect, but these mid-range rice varieties balance both a slight stickiness and chewy tenderness.
SOME EXAMPLES INCLUDE…
Arborio:
Italian rice just right for risotto
Black Pearl:
A.k.a. forbidden rice, with a deep, dark hue
Calrose:
All-purpose rice developed in California
Short-Grain
The roundest of the rice, these short, squat grains become creamy, soft and sticky after cooking and are often used in sushi or desserts.
SOME EXAMPLES INCLUDE…
Sushi:
Great for making maki and nigiri
Bomba:
Spanish rice perfect for paella
FUN Fact
Wild Rice
Wild rice isn’t a rice at all! Despite its name, wild rice is actually the seed of an aquatic grass. That said, it’s still just as delicious and often blended with regular rice in dishes.
Planet Rice
Grown, milled and packed locally in the Sacramento Valley by the LaGrande family for more than five generations, Planet Rice has built a legacy of great grains. Dedicated to regenerative agriculture and sustainability, they grow a variety of premium, wholesome rice that’s good for you and the planet.
Try their Sprouted Brown or Organic Sprouted Brown Rice for a perfect balance of flavor and nutrients, California Blonde Rice for a 20% faster cook time, or their Power Blend made with three kinds of quinoa, plus wild rice and sprouted brown rice for a little bit of everything!
Check out Planet Rice’s recipes for more inspiration!
VeeTee Boxed Rice
For perfectly fluffy, flavorful rice, VeeTee is your saving grain! Not only is their rice sourced specifically for exceptional quality, their rice box is also 100% recyclable with no plastic and an easy-measure lid!
RICE Advice
If you’re looking to cook rice without a rice cooker, follow these pro tips for a perfect pot of rice every time:
FOR FLUFFIER RICE:
Wash before cooking to remove excess surface starch.
FOR EXTRA FLAVOR:
Try cooking rice with broth or stock instead of water.
FOR LONG-GRAIN WHITE RICE:
Combine 1 cup rice with 1¾ cups water in a small to medium pot. Bring to a boil, then reduce heat, cover and simmer 15–20 minutes. Turn off heat and fluff rice with a fork, then cover and let sit 10 minutes before serving.
Note: Other rice varieties will require different rice-to-water ratios and cooking times, so be sure to check the package before cooking!
RECIPES
Ready, Set, Rice!
From fried rice and pilaf to risotto, paella and more, entice your taste buds with all sorts of rice recipes!
CARNE-VAL
You don’t have to shell out the big bucks to make great meals at home. Economical proteins like chicken thighs and chuck roast plus a bounty of different beans bring fantastic flavor to a variety of delicious dishes. Flip through this section to see how they shine in Latin-inspired dishes like slow-braised birria from Mexico, pupusas from El Salvador and more.
Fresh to Market Chicken
In partnership with Smart Chicken, we offer humanely raised, cage-free, vegetarian-fed chicken with no added hormones or antibiotics. It’s also hand-trimmed and pure air-chilled, which helps the meat stay fresh and tender without any added water weight.
Chicken Tacos with Salsa Verde
This tasty taco recipe features traditional Mexican spices and a tomatillo salsa verde that’s so good you’ll want to have chips on the side.
PREP TIME: 10 MINUTES
COOK TIME: 30–40 MINUTES
YIELD: 6 TACOS
INGREDIENTS
Chicken Tacos:
• 1 pound boneless chicken thighs
• ½ teaspoon ground cumin
• ½ teaspoon ground paprika
• 1 tablespoon plus ½ teaspoon kosher salt
• 6–12 corn tortillas (3-inch diameter)
• 2 ounces Cotija cheese, crumbled
• ½ avocado, sliced
• 1 lime, cut into wedges
Salsa Verde:
• 1 pound tomatillos, peeled and halved
• 5 cloves garlic
• ½ yellow onion
• 1 jalapeño, rough chopped (seeded for less spice)
• 1 tablespoon olive oil
• ¼ bunch cilantro
PREPARATION
Trim any excess fat from the chicken thighs. Combine cumin, paprika and salt, then rub the chicken thighs with the spice mixture and let marinate for 30 minutes.
Preheat oven to 400°F.
While the chicken is marinating, start the salsa verde by tossing the tomatillos, garlic, onion and jalapeño with the olive oil. Spread on a on a lined baking sheet and roast in the oven for approximately 30 minutes, or until everything begins to brown. Place in a blender with all the juices that have come out plus the cilantro and puree until smooth.
While tomatillos are roasting, heat a pan or grill to medium heat. Cook the chicken for 6–8 minutes on each side, or until the internal temperature reaches 165°F. Heat the tortillas in hot skillet until they begin to brown. Slice cooked chicken into strips and place several pieces on each single or double-stacked set of tortillas. Top with salsa verde, Cotija cheese and sliced avocado, and serve with lime wedges.
Beef Fajitas
Flavorful fajitas are easier to prepare than you think! Save even more time by grabbing pre-cut bell peppers from our Produce Department.
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
YIELD: 4 SERVINGS
INGREDIENTS
• ¼ cup canola oil
• 2 pounds carne asada
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 orange bell pepper, julienned
• 1 red onion, julienned
• 1 jalapeño, sliced thin
• 1 lime
• 5 sprigs cilantro, chopped
PREPARATION
Heat an oiled cast iron skillet over medium-high heat.
Place carne asada in hot skillet and cook for 3 minutes per side, then set aside. Increase the heat to high and place veggies in the same skillet. Cook 3–5 minutes, stirring occasionally, until nicely seared.
Slice rested carne asada and place on seared vegetables. Finish with a squeeze of lime and chopped cilantro. Serve immediately on hot skillet or in a serving dish.
Recipe QR Code Bistec al Carbon
RECIPES
Latin 101
Fresh to Market Grass-Fed Beef
Lean, tender, delicious—our premium grass-fed and grass-finished beef from Certified Piedmontese features a heritage breed raised humanely and sustainably on family ranches. It’s low in saturated fat, total fat and calories, while high in protein and flavor.
Scan the QR code to explore the bold, bright flavors of Latin America with these delicious dishes along with even more chef-created recipes inspired by Mexican, Salvadoran and Cuban cuisine!
SCAN FOR THESE RECIPES ON OUR WEBSITE
• Bistec al Carbon
• Chicken Tacos with Salsa Verde
• Beef Fajitas
• Birria
• Pozole
• Pupusas
• And More...
Birria
Fresh to Market Angus Beef
Traditionally made with goat, our take on this meaty Mexican stew features beef chuck, fresh tomatoes and lots of savory spices.
PREP TIME: 20 MINUTES
COOK TIME: 2½–3 HOURS
YIELD: 4 SERVINGS
Featuring the top ⅔ graded USDA Choice Angus beef raised in fertile American grasslands, our premium Fresh to Market Angus Beef is held to the highest standards for quality, tenderness, juiciness and flavor with marbling you can see.
Birria
Traditionally made with goat, our take on this meaty Mexican stew features beef chuck, fresh tomatoes and lots of savory spices.
PREP TIME: 20 MINUTES
COOK TIME: 2½–3 HOURS
YIELD: 4 SERVINGS
Vista Hermosa Totopos
Take your tortilla chips to the next level with thick and crunchy totopos! These no-nonsense, non-GMO snacks are made from organic corn tortillas for authentic taste and texture that will keep you coming back for more.
INGREDIENTS
Birria:
• 3 Anaheim chili pods, stems and seeds removed
• 1 teaspoon guajillo chili powder
• 1 teaspoon ancho chili powder
• ½ yellow onion, chopped
• 5 cloves garlic
• 1 bay leaf
• 1 cinnamon stick
• 4 Roma tomatoes, halved
• 2 cups water
• ¼ cup apple cider vinegar
• 3 pounds beef chuck, cut into 3-inch cubes
• Kosher salt and black pepper, to taste
• 2–3 tablespoons vegetable oil
• 2 cups Bonafide Provisions Organic Beef Bone Broth
For Serving:
• 1 yellow onion, diced
• 1 bunch cilantro, chopped
PREPARATION
Heat a 6-quart stock pot on medium heat. Add chili pods and toast until aromatic, 1–2 minutes. Add chili powders and toast for 30 seconds. Add onion, garlic, bay leaf, cinnamon stick, tomatoes and water. Bring to a boil, then reduce to a low simmer for 30 minutes.
Remove all solids from liquid and place them in a blender. Puree until smooth, then add back to the pot. Add the apple cider vinegar and return to a simmer.
Heat a sauté pan on medium-high heat. Season beef with salt and pepper. Add vegetable oil to the pan and sear beef until well-browned on all sides, then add seared beef to the stock pot.
Drain excess oil from sauté pan and deglaze with beef stock. Bring to a simmer, then add to the stock pot. Cover and simmer on very low for about 2 hours, until beef is tender and able to shred.
When tender, shred beef into large pieces and transfer to a serving bowl with the cooking liquid. Serve with diced onion and chopped cilantro.
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: 1½–2 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
• 2 quarts Bonafide Provisions Organic Chicken Bone Broth
• 3 pounds pork shoulder, cut into 1-inch cubes
• Kosher salt and black pepper, to taste
• 1 can (25 ounces) hominy, drained and rinsed
For Serving:
• 1 bunch radishes, sliced
• 1–2 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 kosher 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.
Bonafide Provisions Organic Bone Broth
Made with traditional methods and clean ingredients like organic vegetables, grass-fed beef bones and free-range chicken bones, these delicious, nutrient-dense bone broths are ideal for sipping straight or using in recipes.
Pupusas
The national dish of El Salvador, pupusas consist of hearty masa dough stuffed with fillings like pork, beans and cheese, then pan-fried for the perfect finish. Serve with Salsa Roja and Curtido for the full experience!
PREP TIME: 1 HOUR
COOK TIME: 2–2½ HOURS
YIELD: 7–8 PUPUSAS
INGREDIENTS
Pork Shoulder:
• 1 tablespoon chili powder
• ½ teaspoon cumin
• 1 teaspoon guajillo chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 pounds pork shoulder, cut into 3-inch cubes
• 2 tablespoons vegetable oil
Refried Beans:
• 2 tablespoons lard
• 1 jalapeño, minced
• ¼ cup small-diced yellow onion
• 2 cloves garlic
• 1 can (15 ounces) black beans
Masa:
• 2 cups masa harina corn flour
• 1 teaspoon lard
• 1 teaspoon kosher salt
• 2 cups water, room temperature
Cheese Blend:
• 4 ounces Cotija cheese
• 4 ounces pepper jack cheese, shredded
PREPARATION
To make the pork shoulder, heat oven to 300°F. Combine all the spices in a work bowl, then season pork with mixture. Heat a Dutch oven or ovensafe stock pot on medium-high heat.
Brown pork in vegetable oil on all sides, then cover with lid and place in oven. Roast for 1½–2 hours, or until pork is fork tender. Remove from oven and let cool to room temperature. When pork is cool, cut into small pieces or shreds, discarding any excess fat, then place in refrigerator until ready to use.
To make the refried beans, heat a sauce pot on medium heat. Add lard, then sauté the jalapeños, onion and garlic for 3–4 minutes, until onions are translucent. Add the full can of black beans to the pan and simmer for 2–3 minutes, then mash beans with the back of a spoon while they continue to cook. Cook until beans are the consistency of thick mashed potatoes, then remove from heat and chill.
(continued on next page)
Salsa Roja
Fresh, flavorful and fast, this simple salsa is sure to please!
PREP TIME: 10 MINUTES
COOK TIME: 15–20 MINUTES
YIELD: ABOUT 1 PINT
INGREDIENTS
• 4 Roma tomatoes
• 2 jalapeños
• 3 cloves garlic
• 1 yellow onion, rough chopped
• 1½ cups water
• 1 bunch cilantro
• Kosher salt, to taste
PREPARATION
Place tomatoes, jalapeños, garlic, onion and water in a sauce pot. Bring to a boil, then simmer for 15–20 minutes, until tomatoes and onions are completely soft.
Pour into a blender and puree with cilantro until smooth. Season with salt to taste and chill.
Salsa may be stored in refrigerator for up to 7 days.
To make the masa, use your hands to mix together the masa harina corn flour, lard, salt and water in a work bowl—dough will be slightly tacky but malleable. Add more flour or water as needed to achieve correct consistency. Cover with plastic wrap and let rest for 20 minutes.
Place Cotija and pepper jack in food processor and pulse until it is a coarse consistency.
TO ASSEMBLE PUPUSAS
Shape 4 ounces of masa into a ball. Leave remaining masa covered to prevent it from drying. Have a bowl of water with a small amount of oil in it to dip your hands into while shaping to prevent the pupusas from sticking to your hands.
Place the dough ball in the palm of one hand and then with two fingers, press in the middle to create a well. The dough should be about a ½ inch thick and slightly thicker at the bottom. Fill the pupusa with 1–2 tablespoons of pork, followed by 1–2 tablespoons of beans and then 1 tablespoon of cheese. Gently press each addition into the dough, leaving the edges clean. When fillings are added, begin to squeeze the outside while gently pressing in on the fillings to envelope them completely in the masa, then squeeze off any excess masa at the top. Gently press the ball to flatten into a round disk about ¾ inch thick.
To cook, heat a skillet on medium-high heat. Cook pupusas for 4–5 minutes per side, until browned.
Curtido
Make this traditional Salvadoran slaw the day before to let the flavors come together, then enjoy with fresh pupusas.
PREP TIME: 15 MINUTES, PLUS 8 H OURS CHILLING
COOK TIME: 2–3 MINUTES
YIELD: ABOUT 1 QUART
INGREDIENTS
• ½ head green cabbage, shredded
• ½ red onion, shaved thin
• 1 carrot, shredded
• 1 serrano pepper, shaved into thin rings
• 1 teaspoon chopped oregano
• 1 tablespoon kosher salt
• 1 cup apple cider vinegar
PREPARATION
Combine cabbage, onion, carrot, pepper and oregano in a work bowl and toss to combine.
Bring salt and vinegar to a simmer, then pour hot vinegar over cabbage mixture. Cover and refrigerate overnight.
Mix before serving.
1,000 Springs Mill Organic Beans
If you’re looking for low-fat, plant-based protein, bring on the beans! Hearty, healthy, organic and grown in the U.S. by third-generation family farms dedicated to regenerative agriculture, these dry beans are some of the best!
Asian Flair
Asia is a huge continent, and its culinary repertoire is equally as huge, chock-full of technique and flavor. If you don’t have time to travel, we’ll take you on a tour of the classics! Whether you’re inspired by traditional tastes from China, Japan, Vietnam, India (go back to p. 10!), a fantastic fusion of multiple cultures or somewhere else entirely, stop by your local Nugget Market for authentic ingredients and easy-to-prepare fare—we’ve got you covered from dinner to dessert and drinks!
Laoban Dumplings
Take in the exquisite form that is the dumpling: a pillowy pocket of paradise, ready to be steamed, fried or boiled. Inspired by the fare found at reliable, traditional dumpling shops in China, Laoban infuses a modern take into its classic roots with high-quality, all-natural ingredients and delectable flavor.
BIA Servingware
Sleek, clean and functional, BIA’s beautiful servingware will add a modern yet classic vibe to your table while making the food the star of the show. You know what they say: you eat with your eyes first! Find bowls, plates and dishes galore in our stores’ General Merchandise Departments!
Lucky Foods Spring Rolls
Crispy, crunchy, light exterior and fresh, flavorful vegan interior? Yes, please. Made with wholesome, high-quality ingredients, Lucky Foods’ hand-rolled, artisanally crafted spring rolls are bound to put a spring in your step whether you munch on them as an anytime snack or an appetizer for your meal!
Japan Gold usa
Hot Yuzu Sauce: A bright and aromatic citrusy hot sauce wonderful for spicing up a variety of dishes.
Yuzu Essence: Made from a slightly floral Japanese citrus fruit similar to grapefruit crossed with mandarin orange.
Organic Ponzu: A tangy, savory citrusbased sauce with notes of yuzu that’s ideal for dipping.
Organic Ramen: Organic, non-fried noodles and liquid broth base ready to enjoy in just four minutes!
Make any dish a little more amazing with authentic Japanese condiments and other fine cuisine crafted by culinary artisans in Japan. Made using traditional methods for superior quality and taste, Japan Gold USA’s impressive array of natural foods covers a spectrum of fantastic flavors, including many non-GMO, vegan and organic options. Itadakimasu!
Miso Paste: An iconic Japanese seasoning made from soybeans and rice, ideal for dressings, marinades and more.
Organic Smoked Shoyu: Authentic Japanese soy sauce smoked over cherrywood chips for a complex, smoky flair.
Umami Broth Dashi Powder: Made with smoked bonito, shiitake mushroom and kombu seaweed for rich, umami flavor.
Black Garlic Umami Sauce: A fruity, garlicky sauce made with naturally-aged black garlic for that extra dimension of flavor.
Furikake: A classic condiment sprinkled on cooked meat, rice, veggies or noodles for extra flavor and crunch.
Wasabi Paste: Real Japanese wasabi with a sharp, pungent spice delicious with sushi or in sauces.
Bao
These warm, fluffy and puffy pork buns filled with a scrumptious stuffing are a treasure all on their own!
PREP TIME: 2–3 HOURS, PLUS 1½ HOURS PROOFING
COOK TIME: 3–3½ HOURS
YIELD: ABOUT 16 BUNS
INGREDIENTS
Filling:
• 2 tablespoons kosher salt
• 1½ teaspoons five spice powder
• 2 pounds pork belly
• 1 cup water
• 1 cup hoisin sauce
• ¼ cup oyster sauce
• 2 tablespoons minced ginger
• 2 tablespoons minced garlic
• 1 bunch scallions, sliced
Dough:
• ¾ cup milk
• ¾ cup water
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1½ teaspoons dry yeast
• 3 cups all-purpose flour
• About 2 ounces oil, for brushing
PREPARATION
generous amount of hoisin mixture on the pork belly and place back in the oven for 7–10 minutes to glaze.
Remove pork from oven and transfer to a rack to drain. Let rest 15 minutes, then slice into ½-inch thick slices and rough chop. Transfer to work bowl and mix with remaining hoisin mixture and scallions. Chill before filling buns.
For the dough, heat milk and water to 100°F. Add sugar and salt and sprinkle with yeast, then let stand 5 minutes. Place flour in a stand mixer and add the milk mixture. Mix with a dough hook on medium for 7 minutes until dough is smooth and elastic. Turn dough onto a lightly floured work surface and knead 7–8 turns to make a smooth ball. Transfer to a work bowl and cover with plastic, then place in a warm place to rise for 1 hour.
To prepare the filling, combine salt and five spice powder, then season pork belly on all sides with the mixture. Heat oven to 300°F, and heat an ovensafe pan with a lid on medium heat.
Place pork belly fat-side down in the dry sauté pan. Sear 2–3 minutes, until fat renders and begins to brown. Brown all other sides, then turn off heat, remove pork from pan and carefully add the water. Return pork to the pan fat-side up and cover with lid. Place in oven and cook for about 2 hours, until a fork is easily inserted and removed from the pork belly—the water should evaporate and only the fat will remain, crisping up the bottom. Mix together the hoisin sauce, oyster sauce, ginger and garlic. Remove lid from pan and increase oven temperature to 375°F. Brush a
Once dough has proofed, turn onto a work surface and cut into 2-ounce portions. Shape each portion into a ball and place on a tray. Cover and let rest for 20 minutes.
To fill and shape, press each ball into a disk and then roll into a 4½-inch disk about ⅛ inch thick, leaving the center slightly thicker. Place 3–4 tablespoons of filling in the center of the disk. With one hand, pull one side of the dough up to the center of the filling. With your other hand, fold dough into a pleat, gathered and pressed between the thumb and forefinger of the first hand. Continue with this motion in a circular manner, making a total of 8–10 pleats before pinching the center together. Brush bottom of sealed pork bun with oil and place on a small square of parchment paper. Place pork buns on a tray to proof about 30 minutes. Steam proofed pork buns in a steamer pan on medium heat for 15–18 minutes until risen and set. If not using a bamboo steamer, wrap lid of steamer with a dish towel to prevent drips from forming on the lid. Serve steamed pork buns immediately.
For a fun, fast and flavorful take on this Vietnamese favorite, start with an instant noodle bowl and then pile it high with all the tasty toppings you can think of. Phở toppings include things like hoisin sauce, plus mint, cilantro and other fresh herbs. Check out the next page for a few more optional add-ons you can find at your local Nugget Market!
Snapdragon Foods Phở Bowls
Snap up Snapdragon’s flavorful, instantlyslurpable Phở Bowls! They come in savory, satisfying flavors (like Beef, Vegetable, Mushroom and Laksa Curry) and are super easy to prepare (Phở real!) Presented in 100%
recyclable packaging, these instant noodles are great on their own, but if you’re the type who loves toppings, pile ’em high and bask in the glory that awaits your taste buds.
Norpro Chopsticks
Lightweight yet durable, these washable, eco-friendly and beautiful bamboo chopsticks can’t wait to be a part of your noodle nights in!
top it like it's hot
Scallions – Chopped up and added as a garnish, these lend a subtle onion flavor, crunch and color.
– For a boost of bright acidity in your broth, squeeze a sliced lime over your bowl.
Ginger – For an aromatic herbal note, steep peeled, chopped fresh ginger in your broth.
Snap Peas – If you want veggies to be the star of your phở, add some sweet snap peas!
Peppers peppers like jalapeño or red Fresno for a spicy hit. Hot broth + hot pepper = clear sinuses!
Mushrooms – Mushrooms like the shiitake variety add a bit of full-flavored umami and meatiness.
Mung Bean Sprouts – These crunchy bean sprouts add textural contrast to the noodles.
Micro Greens – Top with a tuft of microgreens for some healthful greenery! Try CA Microgreens.
RAMEN
Ramen is one of those special, soul–filling comfort foods that’s more than the sum of its parts. By layering four simple elements—broth, noodles, protein and toppings— you can create something truly extraordinary. How will you build your next bowl…?
A-Sha Dried Noodles
Air-dried and never deep-fried, A-Sha’s premium noodles are made with finely sifted, fiber-rich whole wheat flour, which means each serving is packed with oodles of plant-based protein.
Ohsawa Organic Nama Shoyu
Made with spring water from a small Japanese mountain village called Kamiizumi ("God Spring") along with organically grown soybeans, wheat and other ingredients, Nama Shoyu is a raw (nama), unpasteurized shoyu aged for over two seasons in 150-yearold cedar kegs. Its full-bodied flavor makes it great for dipping, drizzling and finishing.
The Elements of Ramen
From the perfect ramen eggs (a.k.a. Ajitsuke Tamago) to homemade broth, glazed pork belly and more, make masterful ramen right at home with these delicious recipes!
RECIPES
Mycological Porcini Mushrooms
Passion for flavor and both sustainable wildcrafting and farming practices is what sets Oregon-based Mycological apart! Reconstitute their meaty, dense dried porcini mushrooms for bold, complex gourmet flavor.
Pork Panko Fried Chicken Thighs
Crispy and savory with the perfect crunch, these fried chicken thighs are great on their own or on top of a hot bowl of ramen.
PREP TIME: 30 MINUTES
COOK TIME: 8–10 MINUTES
YIELD: 6–8 SERVINGS
INGREDIENTS
• 8 chicken thighs
• 2 eggs
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 1/2 teaspoon baking powder
• 12 ounces Pork Panko
• Oil, for frying
PREPARATION
Place each chicken thigh skin-side down on a work surface. Debone by cutting through the flesh to expose the bone, then working the knife around the bone to scrape away the flesh. Grab the bone with your thumb and forefinger to remove from the thigh, using the knife to cut away any cartilage. Set deboned chicken thighs aside.
Mix together eggs, rice flour, cornstarch, soy sauce and baking powder in a work bowl. Add the chicken thighs and mix to coat evenly, then let marinate for 45 minutes.
Heat oil in fryer to 350°F.
Place Pork Panko in a shallow dish, then dredge each chicken thigh in pork panko, pressing to make sure it's well coated. Deep fry for 7–9 minutes, until chicken has reached an internal temperature of 165°F. Place fried chicken on rack to drain before serving.
Pork Panko
Ah, if only there was a way to make panko-coated protein keto… oh, wait! There is! Pork Panko exists! These tantalizing tidbits are made from finely ground pork rinds and rock salt, making it an easy, carb-free substitute for panko breadcrumbs in any recipe.
MOCHI & MORE
Brown Butter Mochi Cake
Bouncy, buttery and beautiful, these squidgy squares owe their unique chewy texture in part to sweet rice flour. You've never had anything like it!
RECIPE
My/Mochi Ice Cream
These little morsels are much more than meets the eye: cool, creamy ice cream is wrapped in sweet, chewy rice dough for some truly splendid multi-textural scrumptiousness. And the best part is: no spoon necessary! Explore a variety of uniquely sensational flavors (that you won’t want to share) in our Frozen Department.
Sanzo Sparkling Water
Always made with real fruit and no added sugar, Sanzo Sparkling Water was founded by Sandro Roco, a Queens-born Filipino American, as a way to bridge two cultures through the magic of flavor. Authentic and fresh, it’s sure to become your new go-to sparkling water!
INGREDIENTS
• 2½ ounces Sho Chiku Bai Nigori Silky Mild Sake
• 1 ounce coconut water
• 1 ounce pineapple juice
• ¼ ounce orgeat
• 1 orange peel, for garnish
PREPARATION
Add sake, coconut water, pineapple juice and orgeat to a cocktail shaker and shake to combine. Double strain into a chilled cocktail glass, then garnish with orange peel.
Yoju Soju Yogurt Cocktails
A new twist on Korean soju, these, refreshing, canned libations are made with drinkable yogurt and real fruit. (They taste like creamsicles!) Enjoy this delicious drink with spicy dishes and good friends.
Sho Chiku Bai Nigori Sake
Creamy and fruit-forward with notes of banana, melon, strawberry, vanilla and sweet rice custard, this smooth sake is ideal for enjoying on its own at the end of a meal or in a tropical cocktail like the one above, developed by Martha Chong for Takara Sake USA.
Tozai Snow Maiden Nigori Sake
One of the most recognizable and approachable nigori-style sakes, Tozai’s Snow Maiden is creamy yet bright, with lovely aromas and sweet, ricey fruitiness. Enjoy chilled for the best nuance of flavor!
Nigori Coconut Cocktail
FINE-TUNE YOUR Technique
The beautiful thing about cooking is that it’s both an art and a science. You can eyeball, taste-test and otherwise wing it to whip up your own personal masterpiece, you can follow tried-and-true recipes to a tee or you can meet somewhere in the middle with a combination of both! Whatever your modus operandi, mastering the basics will help you hone your craft and your cooking. Follow along to learn the how and why as well as the what!
Ounce vs. OUNCE
The first potential hiccup in successful culinary calculations is the ubiquitous ounce. A.k.a. oz., this simple little unit can refer to two very different things. When listed with dry ingredients like flour or sugar, ounces refer to the item’s weight. Meanwhile, if used with wet ingredients like milk or oil, FLUID ounces refer to the item’s volume, which is a very different thing. Not every recipe will specify “fluid ounces” for wet ingredients, so it’s important to look at the context.
WEIGHT for It…
While many recipes are developed based on volume, results can vary dramatically based on how someone scoops or pours. Measuring by weight is more precise, which is especially important for baked goods and other recipes that depend on chemical reactions. Luckily, digital scales are capable of measuring both liquid and dry ingredients with incredible accuracy and minimal mess. You can even find them in many of our stores’ General Merchandise Departments!
Crank Up the VOLUME
Measuring by volume is default for most recipes in the United States. Standard measuring cups and spoons that you can dip into containers and level off with a knife are generally better for dry ingredients for those very reasons. Wet ingredients, however, benefit from clear, graduated measuring cups where you can pour your liquid in just to the line. Since liquid isn’t perfectly flat in a vessel, measure based on the bottom of the liquid line (the meniscus) for best results.
Kitchen Equivalents (Volume)
Paper Farm Press Tea Towels & Stationery
While you’re busy upgrading your culinary know-how, don’t forget to have a little fun! Deck out your kitchen with the perfect blend of function, form and fashion from Paper Farm Press. Founded by a designer/mom/third-generation farmer in Kingsburg, California, this woman-owned company is dedicated to cultivating community and celebrating local agriculture. Their gorgeous goods including cotton-linen blend tea towels, magnetic notepads and saddle-stitched notebooks all feature art inspired by local farms. Whether you love lemons, peaches, pomegranates or all of the above, there’s something for everyone!
BASIC INGREDIENTS
Now that you have the basics of measuring down, let’s dive into a few pantry staples that show up in a wide range of recipes. Just like the manner in which you measure an ingredient can greatly affect your final dish, the type of butter, salt or flour you choose can make just as much of an impact! Read on to learn the intricacies of common ingredients we often take for granted.
Salt
TABLE SALT
Often considered the “default” salt, table salt is often iodized and is processed to remove other minerals for a simply salty flavor. Due to its fine grain, it is both versatile and potent in cooking.
FLAKE SALT
A very light version of salt, flake salt is made from grinding salt crystals out of their crystalline structure and into thin, shaved flakes. The shape and texture make it ideal for finishing recipes.
DIY Infused Salt
Pro Tip
Whichever you pick, remember source, size and saltiness all make a difference. Depending on the brand, 1 tablespoon of kosher salt won’t be as salty as 1 tablespoon of table salt, but it may taste saltier than 1 tablespoon of fleur de sel. When in doubt, weigh it out!
KOSHER SALT
This kind of salt is harvested from rock salt and has a semi-coarse structure. It’s a favorite among cooks for seasoning, cooking, brining and finishing, and it’s also our chefs’ salt of choice!
FLEUR DE SEL
French for “flower of salt,” this extra special variety is harvested by hand from salt-water ponds and is prized for its delicate crystal shape. Use it to finish dishes for added texture and visual flair.
Available in a wide range of flavors, Jacobsen Salt Co. Infused Salts are blended with herbs and spices for both convenience and taste. If you’re into DIY, you can also make your own! Simply start with kosher salt, a clean, dry jar that can be sealed airtight and your chosen flavorings (if using fresh herbs or citrus zest, allow them to dry out first). Pulse your spice selection in a food processor until it’s a fine texture, then combine with kosher salt and seal in the jar. Allow a week for the flavors to infuse, then enjoy with recipes, atop popcorn, rimming cocktails and more!
SEA SALT
Harvested from evaporated seawater, this semi-processed salt retains some minerals with complex flavor and can be fine or coarse depending on the brand. Use for cooking or finishing.
COLORFUL SALT
Pink, black or grey (sel gris), these salt crystals get their hue from trace elements like iron, zinc and other minerals. They often have nuanced flavor great for adding more dimension to recipes.
BLEACHED VS. UNBLEACHED
Flour
ALL-PURPOSE (AP) FLOUR
With a medium level of protein and gluten (more gluten is good for stretchy breads, but not delicate pastries), this go-to flour is great for most cooking or baking recipes. Consider it your bell curve bestie!
SELF-RISING FLOUR
Made with an extra boost of baking soda and salt, this flour with built-in leavening is great for baking things like biscuits or pancakes, where you really want a rise.
MAKE YOUR OWN:
Sift together...
• 1 cup AP flour
• 1½ teaspoons baking powder
• ¼ teaspoon fine salt
“00”
FLOUR
A fine grind of Italian durum wheat, this flour has medium protein and gluten, making it ideal for homemade pasta and Italian doughs like pizza or focaccia.
GLUTEN-FREE FLOURS
Tapioca, rice, corn, potato, chickpea, coconut, oat, buckwheat… the list goes on and on! However, most of these cannot be substituted straight for glutenous flours in recipes due to their unique structures.
GLUTEN-FREE FLOUR BLENDS
Along with straight gluten-free flours, some brands have also created pre-made blends of non-glutenous grains, nuts and starches that you can use one for one in place of all-purpose flour in recipes.
Unbleached flour is aged to naturally lighten, whereas bleached flour is treated to speed up the process. They are generally interchangeable in most recipes.
WHOLE WHEAT FLOUR
Milled from entire wheat kernel, this flour keeps more of its original nutrients and is on the high side of protein. Mix half and half with AP flour to get benefits without the density.
CAKE FLOUR
Made with soft wheat and low on the protein spectrum, this flour is great for (you guessed it) cakes, because it lends itself to finer, tender crumb structures.
MAKE YOUR OWN:
Sift together for 1 cup total...
• 14 tablespoons AP flour
• 2 tablespoons cornstarch
RYE FLOUR
Made from whole grain rye, this flour can be high or low protein and light or dark depending on the type of rye used. Use to add color and flavor to recipes like bread, crackers and pancakes.
How to Make a Roux
BREAD FLOUR
Made from hard wheat, this flour has the highest protein of standard flours with strong gluten capacity which is especially great for denser, chewier bakes like yeasted bread (hence the name).
PASTRY FLOUR
With just a little more gluten than cake flour, this flour has just enough protein to make the flake so prized in pie crust and pastries like croissants.
MAKE YOUR OWN:
Sift together...
• 2 parts AP flour
• 1 part cake flour
ALMOND FLOUR
A.k.a. almond meal, almond flour is made from ground almonds and has a higher fat and richness. Unlike other gluten-free flours, it can usually replace AP flour in recipes at the equivalent amount.
A roux consists of equal parts flour and fat (generally butter), cooked together to create a start for sauces, soups and such that won’t result in a clumpy mess. To make a roux, melt 1 part butter in a small sauce pot over medium heat and cook until it just begins to foam. Slowly stir in 1 part flour and cook 3–5 minutes (blond), 6–7 minutes (brown) or 8–12 minutes (dark). Use to thicken gravies, chowders, macaroni and cheese and more.
Butter
SALTED VS. UNSALTED
Many recipes call for unsalted butter because the amount of salt added to salted butter may vary by brand. If you only have salted (or un-), just add less salt (or more) than the recipe calls for to compensate.
CLARIFIED BUTTER
By heating butter and removing the water and milk solids, only pure, luscious butterfat is left behind. It has a richer flavor, lower lactose and higher smoke point, making it great for high-temp cooking.
Best Butter Temps
From rock solid to mega-molten, the temperature of your butter can play a big part in your baking.
CHECK IT OUT:
FROZEN: Great for grating into pie crusts or other recipes where keeping it cool matters.
COLD: Ideal for biscuits, pastries and other recipes that call for “cutting in” butter.
ROOM TEMPERATURE/ SOFTENED: Smooth, pliable and perfect for whipping into a fluffy cake batter or cookie dough.
MELTED: Can be used like vegetable oil in many baking recipes; also good for drizzling and sauces.
Compound Butter Recipes
Want to make your butter even better? Try adding fruit, spices, herbs or cheese to infuse it with fantastic flavor.
How to Brown Butter
Place 1–2 tablespoons per serving of butter (or reserved milk solids) in a sauté pan over medium heat. Melt and cook until foaming and golden to medium brown. Use immediately as a sauce or add fresh herbs, spices, garlic or shallots to enhance the flavor just before removing from the pan.
GHEE
Just like clarified butter, ghee also comes from butter that’s been cooked to remove water and milk solids. By cooking it even further, ghee then develops a deeper flavor and becomes virtually lactose-free.
How to Clarify Butter
Heat at least ½ pound of unsalted butter in a narrow, heavy-bottomed sauce pot over low heat. As the butter melts, the milk solids will rise to the top, the whey will sink to the bottom and the pure butterfat (clarified butter) will remain in the middle. Skim the milk solids from the top and reserve if making browned butter. Pour off the butterfat and discard the whey. Gently heat the clarified butter until no more popping or sizzling is heard to ensure all water is removed.
Fun Fact
The USDA says butter can be stored at room temperature for 1–2 days, in the fridge for 1–2 months or in the freezer for up to 9 months. Cool!
How to Poach Eggs
Crack eggs into a bowl. Simmer water with 1 tablespoon of vinegar in a pot, then stir with a slotted spoon to create a gentle whirlpool. Slowly pour cracked eggs into the hot water and don’t disturb for 45 seconds. If needed, gently separate eggs, then poach 2–3 minutes longer, or until the whites are set and the yolks are still liquid. Remove from water with a slotted spoon.
Nordic Ware Microwave Egg Cookers
This family-owned company has been making quality kitchenware since 1946. Get cracking with their BPA and melamine-free microwave egg cookers made right here in the USA! Pick up their Egg Poacher to make one or two perfectly poached eggs in under a minute, or for more portable portions, their Egg Bite Maker is ideal for making up to four tasty, low-carb egg bites at a time, great for a healthy snack or breakfast on the go. For something a little heftier, try their Omelet Maker, good for nuking up to four eggs’ worth of veggie, cheese or meat-infused omelets in no time—just add your favorite filling, cook and fold for a truly egg-cellent breakfast.
Eggs
How to Boil Eggs
Put cold eggs in a pot with cold water. Bring to a gentle simmer, then remove from heat and cover. After 8 minutes, remove eggs and place them in an ice bath to help prevent them from turning green.
How to Fry Eggs
For Sunny Side Up, cook until the egg white is almost set, then add 1 teaspoon of water, cover and steam for 15–20 seconds.
For Over Easy, cook until white is almost set, then flip and cook 10–15 seconds for a runny yolk.
For Over Medium, cook slightly longer to achieve a creamy yolk.
For Over Hard, cook until yolk is completely solid.
To Your Health!
The perfect blend of fun flavors and functional foods, smoothies make a tasty addition to many healthy lifestyle journeys… and they’re only the beginning! From fantastic smoothies made fresh at our Coffee & Juice Bar to ingredients to make your own, plus health-boosting juices, teas, vitamins, supplements, sips and snacks galore, we have everything you need to start your day, month and year off right. Cheers!
Coffee & Juice Bar Favorites
Fun Fact: Our smoothies now feature Columbia Frozen Fruits, premium non-GMO fruits sustainably harvested by a family-owned grower in the Pacific Northwest and flash-frozen at the peak of ripeness to seal in all the flavor and nutrients. We’ll drink to that!
Red Eye (top left)
Made with strawberries, banana, fresh apple juice and Greek yogurt, this sweet and tangy smoothie is a classic for a reason.
C-Booster (top right)
This vibrant smoothie packs a punch with ginger, strawberries, mango, peaches, fresh pineapple juice, fresh orange juice and vitamin C.
Triple G (left)
Get your greens with this guest favorite made with peaches, banana, kale, spinach, fresh apple juice and fresh pineapple juice.
Pro Tip: You can also customize your smoothie with superfood boosters like chia seeds, turmeric, almond butter, protein powder, an adaptogenic mushroom blend and more. Just ask your barista!
Build Your Own Smoothie
Depending on what you put in them, smoothies can be a nutritional powerhouse! Follow this simple formula to blend a bevy of beverages right at home.
INGREDIENTS
1 cup liquid (milk, non-dairy alternative, juice, tea, etc.)
½ cup fresh or frozen fruit (berries, banana, mango, etc.)
½ cup fresh or frozen veggies (greens, beets, carrots, etc.)
1 serving protein (protein powder, avocado, nut butter, etc.)
½ tablespoon sweetener (honey, agave syrup, maple syrup, etc.), optional
½ teaspoon flavoring (ginger, cayenne pepper, cinnamon, etc.), optional
Boosters, to taste (collagen, hemp hearts, liquid supplements, etc.), optional
Ice
PREPARATION:
Place your chosen fruit, veggies and liquid in a blender. Add any proteins or optional ingredients, then the ice. Blend on high until smoothie reaches your preferred consistency.
Truvani Marine Collagen & Plant-Based Protein
Soup up your smoothie with Truvani’s unflavored, nonGMO Marine Collagen made with wild-caught fish, or their organic Plant-Based Protein powders made with just 5–12 clean and simple ingredients, available by the pouch or in single-serve packets.
Manitoba Harvest Organic Hemp+
Made by a carbon-neutral B-Corp, Manitoba Harvest Organic Hemp+ products are perfect for scooping into smoothies, baking and more. Try their Organic Hemp+ Supergreens or Organic Hemp+ Chia & Flax to pump up the protein and other key nutrients.
Super Supplements
No blender? No problem! It’s easier than ever to give yourself a little boost with a variety of vitamins, gummies, juices and shots designed to support different nutritional needs and goals.
Dynamic Health Juices
Just juice? Think again! Celebrating all the flavor and benefits of real fruit juice without the added sugar, Dynamic Health offers a variety of potent juices, concentrates and tonics all created with the express purpose of supporting good health with good ingredients.
Tulua Functional Kimchi Shots
Fresh from a California company, these supercharged organic shots feature fermented kimchi probiotics and 1 billion CFU per bottle. Try their Skin Health shot with cold-pressed turmeric, ginger and pineapple, or their Gut Health shot with orange, ginger and passionfruit.
MaryRuth's Vitamins & Supplements
Founded by a certified health educator, chef and nutritional consultant, MaryRuth’s is a Certified B-Corp with a range of vegan, gluten-free and non-GMO products like liquid and gummy multivitamins designed to promote overall health and wellness for the whole family.
True Grace Vitamins & Supplements
Dedicated to human and planet health, this B-Corp makes a range of nutrient-dense supplements with carefully sourced ingredients like regeneratively grown herbs and organic farm-grown mushrooms, sold in recycled/recyclable packaging that helps protect our oceans.
Herb Pharm Herbal Extracts
The first Regenerative Organic Certified® herb farm in America, this Oregon-based B-Corp has been working in harmony with nature since 1979 to produce premium herbal extracts like Ashwagandha and Kava, along with proprietary blends like alcohol-free Kids Immune Fortifier
Ancient Nutrition Supplements
Pioneering a line of Regenerative Organic Certified® probiotics and supplements made with ingredients grown on their founders’ ROC™ farms, Ancient Nutrition is raising the bar when it comes to great nutrition that also supports healthy soil, animal welfare and farmer fairness.
Tea(m) Greens
The Venn diagram that encompasses greens and teas is one of the tastiest ones there is. Explore how you can enjoy the finest greens, teas and green teas at a moment’s notice!
Kilner Juice Jars
Making high-quality glassware since 1842, Kilner is known for creating kitchen accoutrements that are as practical as they are stylish. These dishwasher-safe carafes, for example, come in multiple sizes with convenient measuring lines on the sides and are perfectly ideal for storing, sipping or serving!
Laird Superfood Prebiotic Daily Greens
Vegan, non-GMO and gluten-free, this powerpacked powder contains a proprietary blend of prebiotic fiber, adaptogens (including six types of mushroom) and fruit and vegetables (more than one daily serving per 2 tablespoons)—just add water to get your daily dose of goodness!
The Republic of Tea Single Sips
Hot or iced, green or gold, enjoy a tasty tea latte anytime, anywhere with The Republic of Tea Organic Single Sips, made with premium ingredients like stone-ground Japanese matcha or turmeric lightly sweetened with monk fruit. Just stir or shake in water to sip in seconds!
Jade Leaf Organic Matcha
Made with shade-grown green tea leaves sourced directly from farms in Uji and Kagoshima, Japan, this premium organic matcha powder is ground ultra-fine for a rich, deep yet refreshing flavor. Enjoy their pure Culinary or Ceremonial Matcha or Café Style Matcha Latte Mix.
Mori Leaf Moringa Tea
Moringa has long been used as a source of clean energy and antioxidants. Mori Leaf sources their Fair Trade moringa from India, then brews and bottles it in California to create delicious, organic and caffeine-free teas in fun flavors like Lemon, Mint and Peach Moringa
Sips & Snacks
Sodas that serve a purpose? Snacks you can feel good about? Convenient, guilt-free indulgence to enjoy on the go? These delicious dreams are not only a reality, but available in our stores!
Daytrip Prebiotic Sodas
Made in California, these refreshing organic drinks boast a terrific trifecta of uplifting terpenes, prebiotic fiber and vitamin C. Try them all, because every flavor is tastier than the last!
Wildwonder Prebiotic + Probiotic Sparkling Drinks
Not only do these delicious sparkling drinks pack in real fruit and herbs plus probiotics and prebiotics to support good gut health, 5% of profits also support women and marginalized communities!
Purely Sprouted Nuts & Snack Mixes
The next time you’re hankering for a healthy snack, go nuts! Purely Sprouted works with nature to harness the benefits of sprouted non-GMO nuts and seeds in a convenient, nutrient-dense and delicious plant-based super snack. Get munching with irresistible flavors like Orange Ginger, Chili Lime & Sea Salt, Garden Herb and more.
Hello! I’m Ugly Dried Fruit
Fill up on healthy nutrients and fight food waste at the same time with these sweet snacks! Founded by a fourth generation farmer, The Ugly Co. upcycles fresh fruit from Central California by turning it into single-ingredient snacks like dried peaches, apricots and cherries. It’s a win-win!
Lundberg Rice Chips
Chips are a snack time staple, especially when they’re this good! Based in the Sacramento Valley since 1937, Lundberg Family Farms crafts these gluten-free, whole grain rice chips with organic grains and great flavors like Sea Salt, Fiesta Lime and Santa Fe Barbecue.
Sea Monsters Seaweed Puffs
For the best family-friendly and earth-friendly snacking choice, you can’t go wrong with these crispy, crunchy, non-GMO baked puffs made with sustainable ingredients like seaweed and sorghum! With fun flavors like Sweet Chili and Cheese Pizza, they’re sure to make a splash!
Something & Nothing Premium Sodas
Made with real juice, natural extracts and no added sugar, these award-winning sodas taking the world by storm celebrate creativity and curiosity with fantastic flavors like Yuzu, Cucumber and Hibiscus & Rose.
Inesscents Aromatic Botanicals
Dedicated to supporting healthy skin and responsible sourcing, this Oregon-based B-Corp handcrafts high-quality organic skincare solutions using pure, natural, Fair Trade ingredients. Find your new favorite cleansing cream, serum, mask and more in our Healthy Living Department!
1414 E. Covell Blvd., Davis (530) 750–3800
Open 6am to 11pm
409 Mace Blvd., Davis (530) 753–6690
Open 6am to 10pm
4500 Post Street, El Dorado Hills (916) 933–1433
Open 6am to 10pm
7101 Elk Grove Blvd., Elk Grove (916) 226–2626
Open 6am to 10pm
771 Pleasant Grove Blvd., Roseville (916) 746–7799
Open 6am to 10pm
1509 Blue Oaks Blvd., Roseville (916) 918–1900
Open 6am to 10pm
1040 Florin Road, Sacramento (916) 395–2875
Open 6am to 9pm
130 Browns Valley Parkway, Vacaville (707) 469–6900
Open 6am to 10pm
2000 Town Center Plaza, West Sacramento (916) 375–8700
Open 6am to 11pm
157 Main Street, Woodland (530) 662–5479
Open 6am to 10pm
5627 Paradise Drive, Corte Madera (415) 945–8855
Open 7am to 9pm
470 Ignacio Blvd., Novato (415) 883–4600
Open 7am to 9pm
1 Blackfield Drive, Tiburon (415) 388–2770
Open 7am to 9pm Sonoma Market
500 West Napa Street, Suite 550, Sonoma (707) 996–3411
Open 6am to 9pm
Fork Lift by Nugget Markets 3333 Coach Lane, Cameron Park (530) 672–9090
Open 6am to 10pm