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ISSUE NO. 31 FALL 2019

FREE TAKE ONE

*

THE

FRESH TO MARKET EDIT ION


MEAL PLANNING

MADE EASY If you want to make life easier, save money and eat well, meal planning is for you. Luckily, you don’t need ingredients delivered to your door to make meal prep a success. All you need are a few everyday staples, some go-to recipes and a grocery store you love (ding ding ding!). Visit your local Nugget Markets to enjoy the farmers market feel of picking out your own seasonal produce, getting a custom cut from our friendly and knowledgeable butchers and finding a few fun foods and other delicious inspirations along the way. And when it comes to quality ingredients, we’ve got just the thing. From organic milk and Californiagrown extra virgin olive oil to air-chilled chicken and Angus beef, our own Fresh to Market products are hand-picked by our pros for their extraordinary quality, value and taste. Whether they’re local, organic, benefiting a cause or all of the above, these amazing goods are well worth trying. Ready to get started? Flip through our Field Guide for a 10-day meal plan complete with recipes, shopping lists, pro tips and more!

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RECIPE LIST P. 7

Challah French Toast with Bourbon Maple Syrup

P. 8

Migas

P. 10

Hot Honey

P. 11

Honey Butter

P. 19

Shakshuka

P. 22

Mac & Cheese with Bacon & Mushrooms

P. 24

Roasted Chicken Thighs Glazed with Honey & Preserved Lemon

P. 25

Glazed Chicken Pizza

P. 28

New York Steak Frites

P. 29

Shirataki Steak Stir Fry

P. 30

Braised Beef Short Ribs

P. 31

Gluten-Free Eggplant Parmesan with Shredded Beef Short Ribs

P. 33

Rotisserie Chicken Soup

P. 34

Apple Pie Martini

P. 35

Apple Butter FA L L 2019 • TH E FI E L D G U I D E • 3


HOW TO

COLD BREW Make your own cold brew concentrate at home with these easy steps!

1

4

Place 12 ounces of coarse ground coffee in a large container (at least 2 liters) with a lid.

After brewing, pour through a colander lined with cheesecloth into a container of your choice (at least 1 liter).

2

5

Add 40 ounces of cool filtered water, then stir gently to soak all the grounds.

To serve, dilute 1 to 1 with cool filtered water and serve over ice—use more or less water for a weaker or bolder brew. Finish with cream and sweetener to your liking.

3 Close the lid and allow to brew for 12–16 hours.

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6 Cold brew concentrate can be refrigerated for up to 10 days, and diluted cold brew for up to 4 days.


BUT FIRST,

COFFEE

FRESH TO MARKET

ORGANIC KON TIKI dark

Light smoky notes with a pleasant bite

D A R K

Calling all coffee lovers! Our premium Fresh to Market Coffee is sourced and roasted just for us by Equator Coffees & Teas, a local Certified B Corporation known for its dedication to environmental sustainability, economic empowerment and, of course, award-winning coffee. Our line of Fresh to Market Coffees includes many organic and Fair Trade blends, all roasted locally at Equator’s certified green facility. Cheers to that!

A HOST OF R O A S T S

ORGANIC NUGGET ESPRESSO

FRESH TO MARKET

ORGANIC SUMATRA

medium-dark

M E D I U M

ORGANIC NUGGET DECAF Well-balanced with hints of spice and milk chocolate

FRENCH PRESS

medium

POUR OVER

Fresh to Market Organic Sumatra or Organic Nugget House

Rustic and earthy with herbal nuances

FRESH TO MARKET

ORGANIC NUGGET HOUSE Well-balanced with notes of spice and caramel

L I G H T

ESPRESSO

Fresh to Market Organic Nugget Espresso

Rich and robust with nutty flavor and a smooth, creamy consistency

medium

Fresh to Market Organic Nugget House or Outrigger COLD BREW

dark

FRESH TO MARKET

medium

Fresh to Market French Colombia or Organic Kon Tiki

FRENCH COLOMBIA Bold roasted flavor with hints of spice and citrus

FRESH TO MARKET

For best results, try using these brewing methods for these roasts:

FRESH TO MARKET

FRESH TO MARKET

OUTRIGGER light

Mild and smooth with sweet milk chocolate flavor

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PRO TIP: You can freeze extra French toast between layers of wax paper in an airtight container or zip top bag for up to 30 days, then reheat in a toaster or microwave!

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Challah French Toast with Bourbon Maple Syrup PREP TIME: 10 MINUTES COOK TIME: 6 MINUTES YIELD: 6 SERVINGS

How do you make French toast even better? With delicious challah from our bakery and homemade bourbon maple syrup, of course! INGREDIENTS

Bourbon Maple Syrup: ½ cup + 1 teaspoon bourbon 1 cup Fresh to Market Pure Organic Maple Syrup ¼ teaspoon Morton & Bassett Vanilla Extract Challah French Toast: 6 Fresh to Market Organic Eggs ½ cup cream 2 tablespoons brown sugar 2 tablespoons Morton & Bassett Cinnamon ½ teaspoon Morton & Bassett Vanilla Extract ½ teaspoon salt 12 slices challah, 1-inch thick Butter for cooking PREPARATION

Bourbon Maple Syrup:

Place ½ cup bourbon in a small sauce pot. Bring to a simmer, then carefully flame the bourbon by tilting the pan over an open flame so that the liquid comes just to the edge of the pan but not spilling over. Bourbon will ignite on contact with the flame, or you can start the flame with a long lighter. Reduce heat to low and cook until the flame dies. Add the maple syrup, bring to a simmer and reduce down to 1 cup. Remove from heat, then add the vanilla extract and 1 teaspoon bourbon and stir to combine. Challah French Toast:

MAPLE LEAF RAG Real maple syrup comes from real maple trees, and our Fresh to Market Pure Organic Maple Syrup is no exception. Sustainably harvested from family farms in the US and Canada, our certified organic Grade A syrup is good on more than just pancakes and waffles. Try a drizzle with your oatmeal, smoothies, dessert and other recipes for a flavorful touch of all-natural sweetness.

Combine eggs, cream, brown sugar, cinnamon, vanilla extract and salt in a work bowl and whisk until it’s a uniform consistency. Heat a griddle or sauté pan on medium-low heat. Dip each piece of challah in the batter and let soak for 30 seconds, turning as needed to evenly coat. Cook each piece in butter for 2–3 minutes per side or until golden brown. Serve with butter, powdered sugar and warm Bourbon Maple Syrup.

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NACHO AVERAGE CHIPS Made with corn grown and milled locally in central California, our Fresh to Market Tortilla Chips have the perfect crunch for all your favorite dips. Even better, they’re available in a tasty trifecta of flavors: Yellow Corn (an all-around classic), White Corn (made with certified organic white corn) and Stone Ground (with a coarser, rustic texture). All three pair perfectly with our kitchen’s homemade salsas and guacamole, and this tasty Tex-Mex recipe.

Migas PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES YIELD: 1 SERVING

This mouthwatering, Mexican-style dish is a legitimate reason to eat tortilla chips for breakfast—or any meal, really! INGREDIENTS

1 tablespoon Fresh to Market Extra Virgin Olive Oil ½ cup small diced yellow onion 1 jalapeño, small diced ½ cup Nugget Markets Fire-Roasted Salsa ½ cup Nugget Markets Salsa Verde 3 Fresh to Market Organic Eggs, whipped 1½ cups Fresh to Market Tortilla Chips ¼ cup Nugget Markets Pico de Gallo 2 tablespoons queso fresco 1 tablespoon sour cream 1 tablespoon chopped cilantro ½ cup cooked black beans ½ avocado, sliced PREPARATION

Heat a nonstick pan to medium heat, add the oil, onion and jalapeño and sauté for 30 seconds. Add fire-roasted salsa and salsa verde. While simmering, add the eggs, stir for 10 seconds and fold in tortilla chips. Continue to fold until the eggs are set, then transfer to a serving plate. Top with pico de gallo, queso fresco, sour cream and cilantro and serve with black beans and avocado.

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SHOW ME THE HONEY Have you heard the buzz? Fresh to Market Local Honey is the bee’s knees! Our sweet, all–natural honey is produced in pesticide–free areas of Yolo, Solano, Sonoma, Sacramento, Napa and Marin counties, so it contains pollens local to our area. It’s also pure and raw to keep the beneficial enzymes intact. Get drizzling straight from the jar, or amp up the flavor by adding a little spice or whipping up some creamy honey butter.

Hot Honey PREP TIME: 2 MINUTES COOK TIME: 5 MINUTES YIELD: ½ CUP

Some like it hot, some like it sweet, and this spicy honey is the best of both worlds! INGREDIENTS

½ cup Fresh to Market Local Honey 1 jalapeño, sliced into rings PREPARATION

Heat honey and jalapeño in a small sauce pot until boiling. Remove from heat and let steep for 5–10 minutes. The longer the jalapeño is kept in the honey, the hotter it will be. Strain jalapeño slices and seeds out through a mesh strainer, then allow honey to cool to room temperature.

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PRO TIP: Pair with our bakery’s homemade cornbread!

Honey Butter PREP TIME: 5 MINUTES YIELD: 5 OUNCES

Not just for biscuits, this deliciously sweet blend of butter and honey is good on everything from pancakes to cornbread! INGREDIENTS

¼ pound butter, softened 3 tablespoons Fresh to Market Local Honey ½ teaspoon salt PREPARATION

Mix all ingredients until evenly incorporated. Store in refrigerator.

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OVERNIGHT BREAKFASTS

PA R FA I T P O W E R

There’s nothing like a healthy, nourishing breakfast to get you through the day. If you don’t have time to make it in the morning, save time by prepping the night before!

Yogurt + Fresh to Market Local Honey + Dried Coconut + Chocolate Shavings + Sliced Almonds

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Dress up everyday yogurt with extra flavor, texture and nutrients in an easy peasy parfait! To make your perfect parfait, layer your favorite yogurt with a variety of nuts, seeds, granola, dried and fresh fruit, honey, chocolate or whatever you prefer, then seal the jar and refrigerate until you’re ready to eat.

SUGGESTED COMBOS: Yogurt + Fresh to Market Local Honey + Apple Butter + Sliced Apple + French Vanilla Almond Granola

Yogurt + Fresh to Market Local Honey + Sliced Pear + Dried Blueberries + Walnuts


PRO TIP: For both parfaits and overnight oats, reserve some of your add-ins to top your breakfast masterpiece just before eating. Fresh fruit sweetens the deal, and nuts, seeds or granola add a tasty crunch!

SUGGESTED COMBOS: Rolled Oats + Almond Milk + Fresh to Market Pure Organic Maple Syrup + Dried Cranberries + Dried Figs + Pumpkin Seeds Rolled Oats + Almond Milk + Fresh to Market Pure Organic Maple Syrup + Canned Pumpkin + Pumpkin Pie Spice + Candied Pecans

OAT COUTURE Enjoy oatmeal on the go with homemade overnight oats! All you need to do is combine roughly 1 part dry oats with 1-2 parts dairy or non-dairy milk (adjust ratio according to how thick or thin you prefer your oatmeal). Add your favorite flavorings, then seal the jar, shake it up and refrigerate overnight.

PRO TIP: Visit our bulk department for all sorts of oats plus nuts, seeds, dried fruit and other tasty toppings!

Rolled Oats + Almond Milk + Fresh to Market Pure Organic Maple Syrup + Peanut Butter + Sliced Banana

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ALL YOU KNEAD IS LOVE For the best baked goods around, look no further than your local Nugget Markets bakery. Hand-shaped and baked fresh in-house daily, our Fresh to Market Breads are made from scratch with quality ingredients and never any additives or preservatives. Drop by our bakery for all sorts of sourdough, beautiful baguettes, rustic rounds, flavored boulots, artisan buns and other loaves you’re sure to love!

FALL FAVORITES

PUMPKIN SEED & SAGE BOULOT • Crusty

and golden brown

with a soft, open crumb • Filled

with fresh sage and

pumpkin seeds, then rolled in pumpkin seeds • Great

for pairing with seasonal

soups and other fall foods 14 • TH E FI E L D G U I D E • FA L L 2019

SOURDOUGH WALNUT BAGUETTE • Long,

crusty and sour

with a soft, open crumb • Made

with our own sourdough starter

and local Mariani walnut pieces • Delicious

fresh or toasted and

slathered with butter

ORGANIC 9-GRAIN CRANBERRY BOULOT • Slightly

crusty and soft

with a light, open crumb • Made

with organic whole grain wheat

flour plus barley, rye, millet, triticale, corn, brown rice, steel-cut oats and flax • Flavored

with dried cranberries

for a touch of sweetness


BREAD BASICS SOURDOUGH BAGUETTE • Long,

ASIAGO PESTO BOULOT

crusty and sour with a soft, open crumb

• Crafted • Good

• A

with specially milled flour and our own sourdough starter

for sandwiches and crostini

KALAMATA OLIVE BAGUETTE • Long,

crusty, sourdough bread with an open crumb

• Filled

with Asiago cheese, fresh basil and garlic

• Great

for pairing with other foods

RUSTIC SANDWICH LOAF

golden brown and crusty

• A

• Light

interior with an open crumb

• Crusty

• Filled

with chopped Kalamata olives for extra flavor

• Ideal

SEEDED EPI • Rustic,

• Great

and golden brown with a soft, open crumb

for slicing and using for sandwiches

ORGANIC WHOLE WHEAT GOLDEN RAISIN & APRICOT BOULOT

crusty bread cut to resemble a wheat stock

• Hand-formed

smaller version of the batard

and rolled in sesame and poppy seeds

• Slightly • Made

as a pull-apart bread for dinner or picnics

crusty and soft with an open but light crumb

with organic flour that uses the whole wheat grain

• Flavored

with sweet golden raisins and dried apricots

8½ INCHES

SOURDOUGH ROUND • Round,

crusty and sour with a

soft, open crumb • Made

from scratch with our

own natural sourdough starter • Great

for slicing or carving out

and filling with dip

CIABATTA • Traditional

PUGLIESE Italian bread great

for panini and crostini • Mild-flavored

with a soft

crust and big, open crumb • Hand-mixed

and shaped with

• Named

after a town in southern Italy

• Golden

brown and slightly crusty

exterior (similar to French bread) • Mild-flavored

and soft interior with

an open crumb

local extra virgin olive oil FA L L 2019 • TH E FI E L D G U I D E • 15


BALSAMIC BLISS Produced in Modena, Italy, our traditional– style Fresh to Market Balsamic Vinegar offers a true taste of excellence. Thick, dark and velvety, this beautiful balsamic strikes the perfect balance of complex flavor with sweet notes of toasted caramel on the palate and fruity aromas of ripe grapes and currants. Enjoy with our Fresh to Market Extra Virgin Olive Oil!

How to Make a Balsamic Reduction Reducing balsamic vinegar intensifies the flavors, emphasizes the sweetness and makes the mouthfeel creamier. To make your own reduction, simply heat balsamic vinegar in a small sauce pot over medium-low heat until it’s reduced by half. As it cools it will thicken, making it perfect for drizzling over caprese, in sandwiches or on ice cream.

How to Make a Marinade Add extra flavor to almost any protein or vegetable with a simple homemade marinade. Get started with the rough ratio of 1 part olive oil to 3 parts vinegar (too much oil may cause flare-ups when cooking), then add your favorite combination of herbs, spices, garlic, citrus, salt and pepper.


LIQUID GOLD Cold-pressed and unfiltered, our Fresh to Market Extra Virgin Olive Oil is made from Arbequina olives grown right here in the Golden State. Produced locally, this olive oil is certified extra virgin and kosher. Ripe, green aromas and flavors make this oil ideal for dipping, drizzling, cooking, baking or pairing with our Fresh to Market Balsamic Vinegar.

How to Make a Vinaigrette Dress any salad in a snap by whipping up your very own vinaigrette! 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 and add a pinch of salt for extra dimension.

How to Make Infused Olive Oil Infusing olive oil at home is simpler than you think. Just add a little citrus zest and your choice of fresh or dried herbs like rosemary, thyme and tarragon (no raw garlic for health and safety!), then seal and store in a cool dark place to let it infuse. The longer it infuses, the stronger the flavors will become.


LET’S GET CRACKING Our all-natural Fresh to Market Organic Eggs are Grade AA for a good reason! These large brown eggs come from cage-free chickens raised on organic vegetarian feed and never given any added hormones, steroids or antibiotics. Sourced from humane-certified producers local to Northern California, they’re the definition of good eggs! Along with breakfast and baking, extraordinary eggs like these also make a great option for dinner and other delicious recipes.

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MINA SHAKSHUKA SAUCE Shake up a variety of dishes with this tasty and authentic shakshuka sauce. Crafted with all-natural ingredients like tomatoes, roasted peppers, extra virgin olive oil and a blend of Moroccan spices, this sauce makes Shakshuka as easy as just adding eggs. This versatile sauce is also ideal for bringing a little extra flavor to pasta, pizza, crostini and more!


Shakshuka PREP TIME: 5 MINUTES | COOK TIME: 10–12 MINUTES | YIELD: 2–4 SERVINGS

Shakshuka is a staple dish in Moroccan cuisine that consists of eggs cooked in a highly seasoned tomato sauce. While you can just use the sauce straight from the jar, this souped up recipe is simple, easy and a great way to get more servings of vegetables in your day. INGREDIENTS

2 tablespoons Fresh to Market Extra Virgin Olive Oil

½ yellow onion, small diced

1 jar Mina Shakshuka Sauce

1 red bell pepper, small diced

4 Fresh to Market Organic Eggs

2 tablespoons minced garlic PREPARATION

Heat oven to 350°F. Heat a cast iron pan to medium heat, then add olive oil, garlic, onion and bell pepper and sauté for 2 minutes. Add Mina Shakshuka Sauce and simmer for 5 minutes. Crack 1 egg into each quadrant of the pan. Move pan to oven and bake until the egg whites are set, 6–8 minutes. FA L L 2019 • TH E FI E L D G U I D E • 19


Fresh to Market Tomato Basil Pasta Sauce + Seggiano Organic Tagliatelle + Fresh Basil Garnish

Fresh to Market Roasted Garlic Pasta Sauce + Seggiano Organic Spaghetti alla Chitarra + Roasted Mushrooms

Fresh to Market Marinara Pasta Sauce + Italian Harvest Organic Farfalle Arcobaleno by Marella + Shaved Parmigiano Reggiano Fresh to Market Arrabbiata Pasta Sauce + Italian Harvest Organic Lanterne by Marella + Fresh to Market Calabrese Sausage

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PA S TA B E S T PRACTICES How much pasta should I cook per person? Generally, cooking about 2 ounces of pasta (dry weight) per person is a good rule of thumb.

OH, THE PASTABILITIES! Cooked in small batches with all-natural ingredients, our Fresh to Market Pasta Sauces are the perfect blend of smooth sauce and fresh California vegetables. Choose from four delicious flavors, each made locally in Sonoma, then add authentic Italian pasta for a delicious dinner any night of the week. Buon appetito!

What’s the best way to cook dry pasta? Start with 8 parts water to 1 part pasta. Bring salted water to a rapid boil, then cook for 8–10 minutes depending on pasta shape. Once cooked to your desired doneness, drain pasta and add a little olive oil to prevent sticking.

ITALIAN HARVEST ORGANIC PASTA BY MARELLA

Can you really throw pasta against the wall to tell if it’s done?

Handcrafted in southern Italy, this award-winning pasta is made with traditional methods and premium local grain. These artisanal pastas are not only certified organic but also extruded through bronze dies and air-dried for 2–3 days, which creates a slightly rough texture that’s ideal for holding sauce.

You can! If the pasta is cooked enough, the soft texture and starch on the outside will make it stick. If it’s not cooked enough, the pasta won’t stick, BUT it will also stick if it’s overcooked. The easiest way to tell if pasta is done is to try a piece!

Should I rinse my pasta after cooking? SEGGIANO ORGANIC PASTA Try a taste of Tuscany with these organic pastas made in central Italy with high-quality Tuscan durum wheat. Since the noodles are bronze drawn, they have a matte texture that catches sauces well. The pastas are also slow-dried at cool temperatures to keep the taste, texture and nutrition at their very best.

No, you don’t need to rinse cooked pasta. The starch on the pasta is actually your friend and adds a little creaminess to any sauce you add.

How do I store leftover pasta? Add a little oil (if the pasta is plain) and let it cool uncovered, then refrigerate in an airtight container for up to a week. Freezing is not recommended.

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LEGEND DAIRY Our Fresh to Market Organic Milk comes from California cows freely roaming the pastures of small family farms in Marin and Sonoma counties. This milk is certified humane and not ultra–pasteurized, so it retains a fresher taste. Rich in protein, calcium and vitamins A and D, our organic milk is good for you and good for our communities! Try it over cereal, with cookies or in decadent recipes like this.

Mac & Cheese with Bacon & Mushrooms PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES YIELD: 6–8 SERVINGS

The best macaroni and cheese starts with the best dairy. Our pure, wholesome and creamy Fresh to Market Organic Vitamin D Milk adds extra decadence to this classic comfort food. INGREDIENTS

6 ounces bacon, small diced 6 button mushrooms, small diced ¼ cup flour 6 cups Fresh to Market Organic Vitamin D Milk ¼ teaspoon vinegar–based hot sauce 1 teaspoon Worcestershire sauce Salt to taste 1½ pounds sharp white cheddar, shredded 1 pound fusilli pasta 1 cup bread crumbs 2 tablespoons chopped thyme 1 tablespoon butter, melted PREPARATION

Bring 4 quarts of water to a rapid boil in a large sauce pot. Heat oven to 375°F. While water is heating, render bacon until just crisp in a medium sauce pot. Add mushrooms and cook until they begin to sizzle. Stir flour into the rendered bacon fat and cook for 1 minute on medium heat, stirring constantly.

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Add milk 1 cup at a time, 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. After 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 bread crumbs with thyme and melted butter, then spread mixture over the pasta. Bake for 15–20 minutes or until golden brown and bubbly.


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Roasted Chicken Thighs Glazed with Honey & Preserved Lemon PREP TIME: 20 MINUTES

PREPARATION

COOK TIME: 25–45 MINUTES

Heat oven to 400°F.

YIELD: 2–4 SERVINGS

Our premium cage-free, air-chilled Fresh to Market Chicken only gets better with this flavorful honey glaze and the savory tang of preserved lemon. INGREDIENTS

4 Fresh to Market Chicken Thighs Salt and pepper to taste 3 tablespoons vegetable oil 1 teaspoon minced garlic 1 tablespoon chopped thyme 1 cup chicken stock

Season chicken thighs with salt and pepper on both sides. Add ½ the vegetable oil to an oven-safe sauté pan over medium heat, then place chicken skin-side down and sear for 1–2 minutes. When skin is golden brown, flip chicken over and place entire pan in the oven. When chicken’s internal temperature reaches 165°F, move the pan back to the stove over medium heat. Add garlic and thyme, sauté for 15 seconds, then add chicken stock, honey and preserved lemon. Allow to simmer and continually baste the chicken thighs until the sauce begins to glaze. Transfer to a serving dish and pour glaze over the chicken. Toss chopped vegetables with the remaining vegetable oil, cinnamon and chili powder, then sauté over medium-high heat. Once caramelized and just tender, add spinach and toss to wilt. Season with salt and pepper.

4 tablespoons Fresh to Market Local Honey ½ Mina Moroccan Preserved Lemon, cut into wedges then ¼-inch-thick slices 1 parsnip, cut into 1½-inch sticks 2 carrots, cut into 1½-inch sticks 1 turnip, cut into 1½-inch sticks 1 rutabaga, cut into 1½-inch sticks 1 teaspoon Morton & Bassett Cinnamon 2 teaspoons Morton & Bassett Chili Powder ½ pound spinach

MINA MOROCCAN PRESERVED LEMONS Featuring handpicked beldi lemons from Morocco naturally cured in sea salt, this sensational citrus has a unique tanginess versatile enough to enjoy in everything from traditional tagines to salads, sauces and more.

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NUGGET MARKETS HOMEMADE PIZZA DOUGH Made fresh in-house with the highest quality ingredients, our kitchen’s Homemade Pizza Dough is the perfect start to a fun, quick and tasty dinner. Simply roll it out flat (or toss in the air like a pro!), add your favorite toppings and bake for an easy pizza night any day of the week.

Glazed Chicken Pizza PREP TIME: 10 MINUTES COOK TIME: 6–8 MINUTES YIELD: 2–4 SERVINGS

Make your own gourmet pizza in a snap with leftover glazed chicken and vegetables, and our kitchen’s homemade pizza dough. INGREDIENTS

½ cup Fresh to Market Extra Virgin Olive Oil 2 tablespoons chopped parsley ½ tablespoon chopped rosemary ½ tablespoon chopped oregano ½ tablespoon chopped thyme 1 tablespoon minced garlic ½ teaspoon salt 1 ball Nugget Markets Homemade Pizza Dough ½ cup flour 2 cups spinach 1 cup picked glazed chicken thighs (leftover) 1 cup roasted vegetables (leftover) 4 tablespoons hot honey (recipe on page 10)

PRO TIP: Cut the dough in strips to make garlic or cheesy breadsticks!

WINNER, WINNER Don’t play chicken with your poultry picks—quality is key! Humanely raised on family farms, our Fresh to Market Chicken is cage free and vegetarian fed with no antibiotics ever. It’s also hand-trimmed and pure air-chilled, a process that helps the meat stay fresh, tender and more flavorful without any added water weight. Use this premium chicken to make your go-to chicken dishes even tastier, or try a few new recipes like these!

PREPARATION

Combine ¼ cup olive oil with herbs, garlic and salt and mix well. Place a cast iron skillet or pizza stone in the oven and heat to 425°F. Divide the pizza dough into 2 equal balls. Roll and stretch each ball into an 8-inch round on a well-floured surface. Spread the herb and oil mixture onto each pizza leaving 1 inch around the edge. Top with spinach, chicken and roasted vegetables. If using a skillet, coat the bottom with 1–2 tablespoons of olive oil per pizza. Carefully slide pizzas onto the hot cast iron skillet or pizza stone. Bake 6–8 minutes, until crust is golden brown and toppings are caramelized. Drizzle with hot honey before serving. FA L L 2019 • TH E FI E L D G U I D E • 25


IAN AL IT

IL

D

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T

M

W B R AT

CA

LA

B R

ES E

26 • TH E FI E L D G U I D E • FA L L 2019

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FRANKLY, MY DEAR Handmade in-store daily by our talented team of butchers, our Fresh to Market Sausages are top dogs indeed. These superior sausages are made with only fresh, never frozen ingredients and all-natural seasonings with no added nitrates, nitrites or MSG. We offer more than 20 different varieties of fresh pork and chicken sausages, each more delicious than the last!

COOKING TIPS The Poached Approach The key to sensational sausages is to avoid overcooking. If you don’t want dry and mealy meat, try poaching sausages first, then browning them. The gentle heat won’t overcook the sausage and will keep them perfectly juicy and tender. 1.

Poach sausage in 180°F water or desired poaching liquid for 7–10 minutes, until just cooked through.

2. Remove sausage from poaching liquid and brown in a sauté pan or on the grill until internal temperature reaches 160°F for pork sausages or 165°F for chicken sausages. 3. Enjoy with pasta, in a bun or however you prefer!

DON’T FORGET THE BEER!

MILD ITALIAN SAUSAGE + SUDWERK MÄRZEN AMBER LAGER Featuring fennel seeds, fresh oregano and ground black pepper, this classic Italian sausage goes great with peppers, onions and a bottle of Sudwerk Märzen Amber Lager. The sweet and savory partnership between the caramel malts and fennel spice is as delicious as it sounds.

BRATWURST + WEIHENSTEPHANER ORIGINAL Fresh parsley, chives, ground pepper and nutmeg give this delicious bratwurst its definitive flavor. For a flavorful combo that’s simply meant to be, enjoy it with sauerkraut and Weihenstephaner Original, a beautiful brew from an age-old German brewery.

CAL ABRESE SAUSAGE + HERETIC MAKE AMERICA J U IC Y AG AIN IPA Bring out the best in this bold and spicy sausage with a roasted potato medley on the side and a can of Heretic Make America Juicy Again IPA. The citrus hop notes and bitterness in this beer are a great counterpoint to the spiciness of the sausage.

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New York Steak Frites PREP TIME: 10 MINUTES + 30 MINUTES RESTING

PREPARATION

COOK TIME: 6–8 MINUTES

Remove steaks from refrigerator 30 minutes before cooking.

YIELD: 2 SERVINGS

There are few things tastier than perfectly cooked steak with a side of seasoned fries, especially when you start with our Fresh to Market Angus Beef New York Steaks. INGREDIENTS

2 Fresh to Market Angus Beef New York Steaks (12 ounces each), 1-inch thick Oil for deep frying Salt and pepper to taste 1 package frozen shoestring fries 2 tablespoons Fresh to Market Extra Virgin Olive Oil

Heat frying oil to 350°F in a deep sauce pot. Oil should be approximately 4 inches deep. Heat a cast iron skillet on medium-high heat and coat with 1 tablespoon oil. Season steak with salt and pepper and sear in skillet for 2 minutes per side for medium rare. Remove from pan and let rest. Carefully place frozen fries into hot oil and deep fry until golden brown, about 1–2 minutes. Heat olive oil, butter and garlic in a small sauté pan. When the garlic begins to sizzle, remove from heat and add the parsley. Place cooked fries in a bowl with a paper towel to absorb any excess oil. Remove the towel, toss fries in the garlic, parsley mixture and season to taste with salt. Slice steaks and serve with the hot fries.

1 tablespoon butter 2 tablespoons chopped garlic 4 tablespoons chopped parsley

U S DA C H O I C E

ANGUS

PREMIUM BEEF

RAISE THE STEAKS Raised in the fertile grasslands of the best beef-producing regions of America, our premium Fresh to Market Angus Beef is held to the highest standards for quality, tenderness, juiciness and flavor with marbling you can see. Angus cattle are extra hearty in size and build and known for their rich taste and tenderness. Featuring the top ⅔ graded USDA Choice Angus beef, our mouthwatering Fresh to Market steaks and roasts are truly a cut above. 28 • TH E FI E L D G U I D E • FA L L 2019


Shirataki Steak Stir Fry MIRACLE NOODLE SHIRATAKI KONJAC PASTA Made from the root of the konjac plant, these traditional noodles are a low-calorie, gluten-free and vegan option great for stir fries. Their unique, chewy texture and ability to absorb flavors work well in a variety of other dishes, too!

PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

If you ever happen to have leftover steak (is that even possible?), throw it in a stir fry with fresh vegetables and shirataki noodles for a delicious next-day meal. INGREDIENTS

2 packages Miracle Noodle Shirataki Konjac Pasta, drained and rinsed 2 tablespoons toasted sesame oil 2 tablespoons minced garlic 2 tablespoons minced ginger 1 yellow onion, large diced 1 red bell pepper, cut in 1-inch strips 1 cup chopped bok choy 8 ounces sugar snap peas, halved on the bias 1 can (6 ounces) water chestnuts, sliced 1 cooked New York steak (leftover), sliced thin ¼ cup soy sauce 2 tablespoons rice vinegar 1 tablespoon sugar 1 teaspoon sriracha, or to taste 2 tablespoons scallions, cut on the bias ¼ teaspoon Morton & Bassett Sesame Seeds PREPARATION

Bring a medium pot of water to a boil. Add shirataki noodles, boil for 2 minutes, drain, rinse under cold water, drain again and set aside. Heat a wok or heavy-bottomed sauté pan over medium-high heat. Swirl sesame oil to coat the bottom of the pan and heat until smoking. Sauté garlic and ginger for 10 seconds, then add onion, bell pepper, bok choy, snap peas, water chestnuts and steak strips. Add shirataki noodles, toss and stir constantly for 60–90 seconds. Add soy sauce, rice vinegar, sugar and sriracha and bring to a boil. Simmer for 15–30 seconds, tossing to coat. Adjust spice level as desired with sriracha. Garnish with scallions and sesame seeds before serving. FA L L 2019 • TH E FI E L D G U I D E • 29


Braised Beef Short Ribs PREP TIME: 15 MINUTES COOK TIME: 2–2½ HOURS YIELD: 2 SERVINGS

Tender, decadent and full of fantastic flavor, these slow-braised short ribs are absolutely worth the wait. INGREDIENTS

8 bone-in Fresh to Market Angus Beef Short Ribs (about 2 pounds) Salt and pepper to taste 4 tablespoons Fresh to Market Extra Virgin Olive Oil 2 cloves garlic, crushed 1 yellow onion, 1-inch diced 2 ribs celery, 1-inch diced 3 carrots, 1-inch diced 2 tablespoons tomato paste 2 cups red wine 4 cups beef stock, unsalted 1 bay leaf ¼ bunch thyme 1 cup bacon, ¾-inch diced 1 cup pearl onions, peeled 2 tablespoons butter PREPARATION

Preheat oven to 275°F. Season short ribs with salt and pepper. Heat a sauté pan on medium-high heat. Add the olive oil and sear the short ribs on all sides until well browned. Place the browned short ribs in a baking dish bone-side up and discard ¾ of the oil left in the pan. To the same pan, add the garlic, onion, celery and half of the carrots. Sauté over medium-high heat until the vegetables begin to caramelize. Add the tomato paste and cook for 1–2 minutes, stirring constantly, until the paste begins to brown on the bottom of the pan. Deglaze pan with the wine and bring to a boil. Add the beef stock, bay leaf and thyme and return to a boil. Pour hot liquid over the short ribs. Cover tightly with foil and braise in the oven for 2 hours or until the meat is fork tender and pulling away from the bone but not falling off the bone.

30 • TH E FI E L D G U I D E • FA L L 2019

When the ribs are done, remove them from the liquid and cover with foil to keep them from drying out. Strain the braising liquid into a sauce pot and discard the cooked vegetables. Reduce the liquid by half. While the sauce is reducing, render the bacon in sauté pan until just beginning to brown. Add the pearl onions and remaining carrots and sauté until the carrots and onions are tender and lightly caramelized. Drain off any excess fat, then add 2 ounces of braising liquid and reduce to a glaze. Place onion and carrot mixture in a serving dish and place short ribs on top. Bring the reduced braising liquid to a boil and whisk in the butter. Pour over short ribs and vegetables before serving.


Gluten-Free Eggplant Parmesan with Shredded Beef Short Ribs PREP TIME: 20 MINUTES + 20 MINUTES RESTING

PREPARATION

COOK TIME: 15 MINUTES

Slice eggplant into ¾-inch rings. Season each side with salt and let rest for 20 minutes to draw out excess moisture. Pat dry with a paper towel, then dredge in rice flour, dip in egg and coat in nut crumbs.

YIELD: 3–4 SERVINGS

Enjoy extra meaty Eggplant Parmesan without the gluten by using leftover short ribs and nut-based “bread” crumbs. INGREDIENTS

1 eggplant ½ teaspoon salt ½ cup rice flour 2 Fresh to Market Organic Eggs, whipped 1½–2 cups Appel Foods Nut Crumbs 2–3 ounces vegetable oil 4–6 ounces Fresh to Market Marinara Pasta Sauce 4–6 ounces braised short ribs (leftover), shredded 2–3 ounces shredded Parmesan

Heat oven to 400°F. Heat a skillet to medium heat and add the vegetable oil. Sauté each breaded eggplant until golden brown on both sides. Transfer to a paper towel to remove excess oil, then place on a lined baking sheet. Top each piece with marinara, shredded short ribs, more marinara, Parmesan and mozzarella cheese. Place in oven and bake for 7–10 minutes, until cheese is golden brown.

4–6 ounces shredded mozzarella

APPEL FOODS NUT CRUMBS This nut-based bread crumb alternative has all of the flavor and texture of traditional bread crumbs but none of the gluten. Made with a premium blend of nuts and seasonings, they’re also vegan, paleo friendly, sugar free and delicious!

FA L L 2019 • TH E FI E L D G U I D E • 31


ROTISSERIE TO THE RESCUE! For an easy entrée to go, drop by our kitchen for fully cooked, chef-prepared meats like our Rotisserie Chicken—fresh, hot and ready to eat! This choice chicken features the same humanely raised, antibiotic-free, air-chilled chicken we offer in our meat department (see page 25). Available with a variety of seasonings, it makes a great main course and can be used in recipes for extra quick meal prep. PRO TIP: Pair our Rotisserie Chicken with the chef-prepared grilled vegetable medley from our kitchen and fresh-baked biscuits from our bakery for the easiest (and tastiest) meal ever! 32 • TH E FI E L D G U I D E • FA L L 2019


Rotisserie Chicken Soup PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2–3 SERVINGS

Starting with rotisserie chicken makes chicken soup a quick and easy meal, but if you want to go the extra mile, you can use the chicken bones to make your own stock! INGREDIENTS

2 tablespoons Fresh to Market Extra Virgin Olive Oil 2 carrots, small diced 2 ribs celery, small diced ½ cup grilled onion, small diced ½ cup grilled eggplant, small diced ½ cup grilled squash, medium diced 1 quart chicken stock 1 cup picked Nugget Markets Rotisserie Chicken 2 tablespoons chopped parsley Salt and pepper to taste PREPARATION

Heat olive oil in a medium sauce pot over medium heat. Add the carrot, celery and grilled onion and sauté until the carrot and celery are tender. Add the eggplant, squash and chicken stock and bring to a simmer. Add the picked chicken and parsley, return to a simmer and season with salt and pepper.

F E AT U R E D R EC I P E

Rotisserie Chicken Pot Pie nuggetmarket.com/recipes

PACIFIC FOODS ORGANIC CHICKEN STOCK Stock up on chicken stock and be ready to make soups, braised meats and all sorts of savory foods at a moment’s notice! This stock is a great choice with quality ingredients like organic, free-range chicken and organic vegetables and spices.

FA L L 2019 • TH E FI E L D G U I D E • 33


JUICES WILD The coastal fog and warm sunshine of Sonoma County come together to create the certified organic apples used in our Fresh to Market Organic Apple Juice. This refreshing, 100% pure apple juice is pressed the old-fashioned way using a unique blend of organic apples for that perfect crisp flavor. It’s also non-GMO, pasteurized and produced using solar power! Pour yourself a glass of pure apply goodness, or try it in a festive fall cocktail.

Apple Pie Martini

INGREDIENTS

PREPARATION

Morton & Bassett Cinnamon,

Mix 1 part cinnamon with 2 parts turbinado sugar and place in a flat dish. Slide lemon slice around the rim of the glass, then dip rim in sugar mix and set aside.

for rimming glass

PREP TIME: 5 MINUTES

Turbinado sugar, for rimming glass

YIELD: 1 COCKTAIL

1 lemon slice, for rimming glass

Have your pie and drink it, too, with this autumn-inspired cocktail.

1¼ ounces vodka ¾ ounce ginger liqueur 3 ounces Fresh to Market Organic Apple Juice 3 Morton & Bassett Cloves, for garnish 1 thin apple slice, for garnish

34 • TH E FI E L D G U I D E • FA L L 2019

Combine vodka, ginger liqueur, apple juice and ice in a cocktail shaker. Shake vigorously, then strain into rimmed glass and garnish with an apple slice and cloves.


AWESOME SAUCE Made from 100% certified organic apples grown locally in Sonoma County, our Fresh to Market Organic Apple Sauce is sweet, pure and simple. Produced using solar power, this delicious sauce is gluten free, dairy free, nut free and Kosher certified with no added colors, flavors, preservatives or sugar. It’s about as close to nature as it gets! Enjoy this sweet sauce by the spoonful, or use it as the base for homemade apple butter.

Apple Butter COOK TIME: 1½ HOURS YIELD: 1½–2 CUPS

While you can make apple butter from whole apples, using our Fresh to Market Organic Apple Sauce and Juice is an easy way to whip up this sweet spread. INGREDIENTS

2 jars Fresh to Market Organic Apple Sauce 24 ounces Fresh to Market Organic Apple Juice 1 Morton & Bassett Cinnamon Stick 5 Morton & Bassett Cloves ¼ teaspoon salt PREPARATION

Combine all ingredients in a medium sauce pot over medium heat and stir regularly with a rubber spatula. Once simmering, turn heat to low and cook 1½ hours, stirring every 5 minutes. Be sure to scrape the bottom of the pot to avoid scorching. Apple butter will caramelize and thicken as it cooks. Store in an airtight container in refrigerator for up to 7 days.

FA L L 2019 • TH E FI E L D G U I D E • 35


CHOCOLATE SITUATIONS If life is like these bars of chocolate, it sure is good. Our Fresh to Market Chocolate is made locally in Napa Valley by Master Chocolatier Chef Sebastien Beline of Le Belge. Even better, there are four luscious flavors to choose from and countless ways to enjoy them.

TEMPER TEMPER

NEED IT NOW It’s 2 p.m., three hours to go… Grab your favorite Fresh to Market Chocolate bar—Milk Chocolate, Dark Chocolate, Chipotle Dark Chocolate or Dark Chocolate with Sea Salt— and eat it straight for a perfect midafternoon pick-me-up! 36 • TH E FI E L D G U I D E • FA L L 2019

To get the perfect shine on chocolate-covered strawberries or truffles, tempering is key. Simply break chocolate into small pieces and place ⅔ of it in the top of a double boiler. Stir constantly over hot (not boiling) water until temperature is 110–115°F. Remove from heat and cool to 95–100°F, then add remaining chocolate and stir until completely melted. Now you’re ready to dip, coat or candy to your heart’s content!


GAME NIGHT!

EASY ELEGANCE

How do you make fondue even better? With chocolate, of course! Get the recipe for creamy, dreamy Chocolate Fondue at nuggetmarket.com/recipes, then get dipping with fruit, graham crackers, pretzels and more.

Unexpected guests? For a fast and fancy treat everyone will enjoy, put together a chocolate and cheese board with your choice of artisan chocolates and cheeses, plus a few fruits and nuts to round it out. Voila! Dessert is done.

BAKE IT OFF

S’MORES GALORE

From chocolate chunk cookies to brownies, muffins and more, there are few desserts that can’t benefit from a bit of chocolate. Plus, baked goods make delicious gifts for any occasion—thank you/I’m sorry/happy birthday/I love you!

Take your classic s’more to the next level with any flavor of our premium Fresh to Market Chocolate. If you want to take it up another notch, make Classic Homemade Marshmallows with our recipe at nuggetmarket.com/recipes!

BREAK IT UP While we’re not saying chocolate is the solution to all your sorrows, according to scientists, it may actually boost your sense of wellbeing (thanks, Dr. Liz!). Break up a bar and add it to our Fresh to Market Ice Cream (page 38) before you take on your next tearjerker.

COCOA COZY If you have any extra fondue, cozy up with homemade hot cocoa! Combine 2 ounces of chocolate fondue with 8 ounces of warm Fresh to Market Organic Milk, then adjust to taste and add cinnamon, nutmeg or marshmallows for the finishing touch. FA L L 2019 • TH E FI E L D G U I D E • 37


S A LT L I C K If you’re a fan of all things caramel sea salt, you’ll want to grab this fantastic flavor lickety split. Indulge in rich vanilla bean ice cream chock-full of tasty caramel truffles beautifully balanced by a touch of sea salt.

GOLD MINE Go for the gold with this spectacularly decadent ode to chocolate and peanut butter. The deep, dark chocolate ice cream is filled with marvelous mini peanut butter cup nuggets. Dig in for a tasty treasure indeed!

38 • TH E FI E L D G U I D E • FA L L 2019


GET THE SCOOP There’s no question ice cream is the epitome of instant dessert gratification. Take our smooth, rich and creamy Fresh to Market Ice Cream for example. Straight from the freezer or scooped in a sundae, each unique flavor is crafted in small batches using only the finest ingredients, like real vanilla extract, heavy cream and Gertrude Hawk Chocolates. The real question is, what’s your favorite flavor…?

MINT DUSA Move aside, mint chip—Mint Dusa leaves the competition frozen in its tracks. Scoop up some of this silky mint ice cream packed with dark chocolate cookie crumbs for legendary taste that’s dangerously delicious.

FA L L 2019 • TH E FI E L D G U I D E • 39


1.

2.

Roasted Chicken Thighs Glazed with Honey & Preserved Lemon page 24

Fresh to Market Arrabbiata Pasta Sauce + Italian Harvest Organic Lanterne by Marella + Fresh to Market Calabrese Sausage page 20

3.

4.

Glazed Chicken Pizza (using leftovers) page 25

Braised Beef Short Ribs page 30

5. Gluten-Free Eggplant Parmesan with Shredded Beef Short Ribs (using leftovers) page 31

40 • TH E FI E L D G U I D E • FA L L 2019

BONUS MEAL: Challah French Toast with Bourbon Maple Syrup page 7


MEAL PLAN A: SHOPPING LIST MEAT

HERBS & SPICES

• 4 Fresh to Market Chicken Thighs • 1 package Fresh to Market Calabrese Sausage • 8 bone-in Fresh to Market Angus Beef Short Ribs (about 2 pounds) • 1 package bacon

• Morton & Bassett Cinnamon • Morton & Bassett Chili Powder • Morton & Bassett Bay Leaf • Morton & Bassett Vanilla Extract • Salt and pepper to taste

PRODUCE

CANNED, BOTTLED & DRY GOODS

• 1 parsnip • 1 turnip • 1 rutabaga • 6 carrots • 1 yellow onion • 1 eggplant • 1 bunch celery • 1 package pearl onions • 1 pound spinach • 1 bunch parsley • 1 bunch oregano • 1 bunch rosemary • 1 bunch thyme • 1 head garlic DAIRY

• 1 package Italian Harvest Organic Lanterne Pasta by Marella • 1 can tomato paste • 1 jar Mina Moroccan Preserved Lemons • 1 jar Fresh to Market Local Honey • 1 bottle Fresh to Market Pure Organic Maple Syrup • ½ cup all-purpose flour • ½ cup rice flour • ¼ cup brown sugar OILS & VINEGARS • Vegetable oil • Fresh to Market Extra Virgin Olive Oil LIQUIDS & SAUCES

• 1 dozen Fresh to Market Organic Eggs • 1 stick butter • 1 pint heavy cream • 1 pound shredded Parmesan • 1 pound shredded mozzarella

• 1 quart chicken stock • 1 quart beef stock • 1 jar Fresh to Market Arrabbiata Pasta Sauce • 1 jar Fresh to Market Marinara Pasta Sauce

KITCHEN OR BAKERY

ADULT BEVERAGES

• 1 ball Nugget Markets Homemade Pizza Dough • 1 loaf Fresh to Market Challah

• 1 bottle red wine for cooking (+ 1 more for drinking) • 1 small bottle bourbon

Tear out this page and shop with it at your local Nugget Markets!

FA L L 2019 • TH E FI E L D G U I D E • 41


MEAL PLAN B : SHOPPING LIST MEAT

FROZEN

• 1 Fresh to Market Beef New York Steak (12 ounces)

• 1 package shoestring fries • 1 pre-made pie shell (9-inch) • 1 puff pastry shell (9-inch round)

PRODUCE • 2 yellow onions • 1 head bok choy • 1 avocado • 1 jalapeño • 8 ounces sugar snap peas • 1 package button mushrooms • 1 bunch parsley • 1 bunch cilantro • 1 bunch thyme • 1 bunch scallions • 1 clove garlic • 1 ginger root DAIRY

HERBS & SPICES • Morton & Bassett Sesame Seeds • Salt and pepper to taste CANNED, BOTTLED & DRY GOODS • 2 packages Miracle Noodle Shirataki Konjac Pasta • 1 package fusilli pasta • 1 package bread crumbs • 1 bag Fresh to Market Tortilla Chips • 1 jar Mina Shakshuka Sauce • 1 can black beans • ¼ cup sugar

• 1 carton Fresh to Market Organic Milk • 1 dozen Fresh to Market Organic Eggs • 1 small tub sour cream • 1½ pounds shredded cheddar cheese • 1 wheel queso fresco

• Toasted sesame oil • Rice vinegar • Fresh to Market Extra Virgin Olive Oil

KITCHEN OR BAKERY

LIQUIDS & SAUCES

• 1 tub Nugget Markets Pico de Gallo • 1 tub Nugget Markets Salsa Verde • 1 tub Nugget Markets Fire-Roasted Salsa • 2 Fresh to Market Rotisserie Chickens • 1 quart Grilled Vegetable Medley

• 1 quart chicken stock • Soy sauce • Worcestershire sauce • Sriracha

OILS & VINEGARS

Tear out this page and shop with it at your local Nugget Markets!

42 • T H E F I E L D G U I D E • FA L L 2019


1.

2.

Rotisserie Chicken with Grilled Vegetable Medley (from our kitchen) page 32

Rotisserie Chicken Soup (using leftovers) or Rotisserie Chicken Pot Pie (using leftovers) page 33

4.

3.

Shirataki Steak Stir Fry (using leftovers) page 29

New York Steak Frites page 28

5. Mac & Cheese with Bacon & Mushrooms page 22

BONUS MEAL:

BONUS MEAL:

Migas page 8

Shakshuka page 19

FA L L 2019 • TH E FI E L D G U I D E • 43


Pair our bakery’s homemade cookies with a glass of our Fresh to Market Organic Milk for a sweet treat indeed!

I S S U E N O. 31 • FA LL 2019

nuggetmarket.com 1414 E. Covell Blvd., Davis (530) 750–3800

771 Pleasant Grove Blvd., Roseville (916) 746–7799

157 Main Street, Woodland (530) 662–5479

Sonoma Market

Open 6am to 11pm

Open 6am to 11pm

Open 6am to 10pm

409 Mace Blvd., Davis (530) 753–6690

1040 Florin Road, Sacramento (916) 395–2875

5627 Paradise Drive, Corte Madera (415) 945–8855

Suite 550, Sonoma (707) 996–3411

Open 7am to 10pm

Open 6am to 10pm

Open 7am to 9pm

4500 Post Street, El Dorado Hills (916) 933–1433

130 Browns Valley Parkway, Vacaville (707) 469–6900

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

Open 6am to 11pm

Open 6am to 10pm

Open 7am to 9pm

7101 Elk Grove Blvd., Elk Grove (916) 226–2626

2000 Town Center Plaza, West Sacramento (916) 375–8700

1 Blackfield Drive, Tiburon (415) 388–2770

Open 6am to 10pm

Open 6am to 11pm

Open 7am to 9pm

4 4 • T H E F I E L D G U I D E • S P R I N G 2 0N1O 9 T A L L I T E M S F E AT U R E D I N T H I S P U B L I C AT I O N A R E AVA I L A B L E AT A L L S TO R E S . WE RESERVE THE RIGHT TO CORRECT ALL PRINTED AND T YPOGRAPHICAL ERRORS. 4 4 • S U M M E R 2018 • I S S U E 25 • T H E F I E L D G U I D E • N U G G E TM A R K E T.CO M

500 West Napa Street,

Open 6am to 9:30pm Fork Lift by Nugget Markets 3333 Coach Lane, Cameron Park (530) 672–9090 Open 6am to 12am

Profile for nuggetmarkets

Fall Field Guide - Issue 31  

If you want to make life easier, save money and eat well, meal planning is for you! Flip through our latest Field Guide for a 10-day meal pl...

Fall Field Guide - Issue 31  

If you want to make life easier, save money and eat well, meal planning is for you! Flip through our latest Field Guide for a 10-day meal pl...