Fall Field Guide 2020 - Issue 34

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ISSUE NO. 3 4 FALL 2020

ISSUE NO. 3 4 FALL 2020

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The World’s Best Pork p. 4 There’s an App for That p. 18 Cheese, If You Please p. 28

CREATIVE DIRECTOR Ivan Sohrakoff CULINARY PRODUCTION MANAGER Marisa Hicks OPERATIONS MANAGER Alejandra Rubio-Vargas FOOD DIRECTOR Casey Aaseth DRINKS DIRECTOR Don Ashton EDITORS Lydia McNabb Phil Benson RECIPE EDITORS Marisa Hicks Sarah Pye Lydia McNabb WRITERS Lydia McNabb Marisa Hicks ILLUSTRATOR Lydia McNabb DESIGNERS & PHOTOGRAPHERS Kara Chin John-Paul Bonite John Schlothauer FOOD STYLISTS Kara Chin John-Paul Bonite Casey Aaseth 2 • TH E FI E L D G U I D E • FA L L 2020

Flavors of Fall Cooler weather, changing colors, cozy sweaters… If you’re ready to celebrate all things fall, this Field Guide’s for you. From the world’s best pork to the easiest cheese boards for you and your family, this is the perfect time to settle in and enjoy all your favorite comfort

4

In this Issue

The World’s Best Pork

foods. Our latest Field Guide also features an abundance of apples, tasty recipes galore and our newest Fresh to Market products (Enchilada Sauce, Caramel Cream and Organic Sourdough Flatbread Bites, anyone?).

Bundle up and get hungry— autumn eats, here we come!

28 18

There's an App for That

Cheese, If You Please

FA L L 2020 • TH E FI E L D G U I D E • 3

the

WORLD’S BEST PORK INTRODUCING

W

hen you buy Fresh to Market, you know you’re getting the best, and our Fresh to Market 100% Berkshire Kurobuta Pork is no different. Renowned for its choice flavor, deep color and amazing tenderness, this heirloom breed is humanely raised on Berkwood Farms’ network of sustainable family farms right here in the USA. Take your next recipe to another level with a premium pork prized by top chefs around the world!

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GRILLED MISO PORK CHOPS P. 1 7

What is Kurobuta pork?

Kurobuta pork comes from Berkshire pigs, a heritage breed that originated in the Berkshire county of England. Often referred to as the “Kobe beef” of pork, Kurobuta (meaning “black pig”) pork became popular in Japan for its unmatched quality. You can distinguish pure heirloom Berkshire pork by its characteristic deep color and generous marbling, plus full flavor and succulent tenderness.

While some producers interbreed, our Kurobuta pork comes from certified 100% purebred Berkshire hogs, a difference you can taste.

network of independent family farms that raise 100% certified Berkshire pigs right here in the USA. Devoted to responsible, sustainable and humane practices, these dedicated farmers strive for excellence without ever sacrificing quality, and handinspect every cut in an effort to produce the highest quality and best-tasting pork on the market.

What makes it so good?

Like Kobe or Wagyu beef, Berkshire pork owes its incredible flavor and marbling to its heirloom heritage.

Our Berkshire pigs boast a champion purebred lineage with higher pH levels than standard breeds. Along with humane handling, this yields firmer, darker and less acidic meat, which translates to juicier, more flavorful and better quality pork. Prized for its characteristic tenderness, savory succulence and tantalizing rendering, Berkshire pork is chosen by chefs in top restaurants around the world. Now you can enjoy it right at home!

Where does it come from?

We’re proud to partner with Berkwood Farms, a farmer-owned

settings contribute to the higher pH levels, richer flavor and superior quality of the pork. The herds are also raised on a high-quality, all-vegetarian, grain-based diet with no antibiotics or hormones. The care invested from start to finish culminates in a one-ofa-kind, premium pork that’s tender, flavorful and delicious.

Cooking Tips 100% Berkshire Kurobuta pork cooks similarly to conventional pork, but is more forgiving thanks to the extra marbling. Follow these pro tips to make the most of your next pork dish:

Farm Welfare Certified The farmers of Berkwood Farms take incredible care in raising their herds from farm to fork, and their dedication shows. Committed to both conscientious and environmental sustainability, Berkwood Farms practices humane animal husbandry and eco-friendly processes at each of their sustainable farms. They create comfortable habitats for their pigs, including crate-free environments with room to move. As well as being good animal husbandry, the low-stress

• Cook to 145°F for medium rare.

• Choose bone-in cuts for more flavor.

• For pork butt or ribs, smoke or roast low and slow to make it extra tender.

• For pork loin or tenderloin, cook hot and fast over direct heat to sear the outside.

• If cooking over an open flame, watch out for flareups from the drippings.

• Let rest 5–10 minutes before eating.

• Enjoy!

Find this premium pork in the meat department of your local Nugget Markets, then get cooking with these mouthwatering recipes...

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RIBS CHEF-STYLE RIBS P. 1 6

K Kurobuta No Antibiotics.

Crate Free Fr Free..

Vegetarian Ve Veg getarian getaria Diet.

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OMAHAW

G R I L L E D TOM A H AW K PORK CHOPS W I T H A S PA R A G U S & S U N - D R I E D TO M ATO E S P.1 6

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GARLIC PORK CHOPS WITH A P P L E S & P O L E N TA P.1 6 8 • TH E FI E L D G U I D E • FA L L 2020

PORK CHOP MILANESE P.1 7 FA L L 2020 • TH E FI E L D G U I D E • 9

HOULDE

INTRODUCING

Fresh to Market Enchilada Sauce Made locally in Sonoma County, this flavorful sauce is crafted in small batches to ensure quality and freshness in each and every jar. Enjoy it with chilaquiles, eggs, enchiladas and more!

For even more ways to use this sensational sauce, visit nuggetmarket.com/recipes

Fresh to Market Pork Enchiladas PREP TIME: 15 MINUTES COOK TIME: 3–3½ HOURS YIELD: 4–6 SERVINGS

Pork makes a tender and delicious filling for enchiladas—pair it with our Fresh to Market Enchilada Sauce for a perfectly warm and comforting meal.

INGREDIENTS ENCHILADAS

1 cup plus 2 tablespoons vegetable oil, divided 3 pounds Fresh to Market Pork Shoulder Salt and pepper, to taste 1 yellow onion, julienned 1 tablespoon garlic, minced ½ tablespoon ground cumin 5 cups Fresh to Market Enchilada Sauce 12 corn tortillas (6-inch size) 4 ounces shredded cheddar jack cheese 1 jalapeño, sliced thin ½ bunch cilantro, picked 2 ounces cotija cheese, grated 1 avocado, sliced PICKLED RED ONION

1 red onion, julienned 1 cup white wine vinegar ½ cup sugar ¼ cup water 1 tablespoon yellow mustard seeds LIME CREMA

Juice of 1 lime 1 cup Crema Mexicana

Preparation Heat oven to 300°F. Heat 2 tablespoons vegetable oil in a large stock pot over medium-high heat.

Season pork shoulder with salt and pepper, then sear on all sides until well browned. Remove pork shoulder from pot and drain all but 1 tablespoon of oil.

Add the onion, garlic and cumin to the pot and sauté for 5–7 minutes until onions begin to caramelize. Add the pork shoulder back to the pot, then add the enchilada sauce and bring to a simmer. Cover and place in the oven.

Braise for 2½–3 hours until the pork is tender and can be shredded with a fork.

While pork is braising, prepare the pickled red onion. Place the onion, vinegar, sugar, water and mustard seeds in a sauce pot, bring to a simmer, then remove from heat and let cool to room temperature.

When pork is done cooking, remove from oven and let rest for 30 minutes before removing from pot and placing in a work bowl. Strain the cooking liquid, discarding the solids and reserving liquid.

Skim off any excess grease. Shred the pork, discarding any large pieces of fat and reserving the pork.

brown on the edges but are still pliable.

Blot the tortillas to remove excess oil, then dip them in the braising liquid to coat both sides. Place coated tortillas in a low-sided dish.

Mix ½ cup of the braising liquid into the shredded pork and season to taste with salt and pepper. Place 2–3 ounces of pork in the center of each tortilla and roll into an enchilada. Place into a baking dish. Continue until all of the enchiladas are rolled. Pour remaining braising liquid over the enchiladas and top with cheddar jack cheese.

Turn oven to 350°F and bake enchiladas until the cheese is melted and enchiladas reach an internal temperature of 165°F. While the enchiladas are baking, prepare the lime crema by mixing together the Crema Mexicana and lime juice When enchiladas have finished baking, top with sliced jalapeño, pickled red onion, cilantro, lime crema and grated cotija. Serve with sliced avocado.

In a sauté pan, heat 1 cup of vegetable oil to about 350°F. Fry the tortillas one at a time in the oil until they just start to FA L L 2020 • TH E FI E L D G U I D E • 11

AUSAG Pro Tip: Cook the sausage in a saucepan with your favorite beer to add even more flavor.

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B R AT W U R S T W I T H R O A S T E D R O OT V EG E TA B L E S & SAUERKRAUT P.1 7

NEW & IMPROVED

Fresh to Market Sausages Now featuring our Fresh to Market 100% Berkshire Kurobuta Pork, our ever-popular Fresh to Market Sausages are better than ever!

These sensational sausages are handmade in-store daily by our talented team of butchers with only fresh, never frozen ingredients and all-natural seasonings with no added nitrates, nitrites or MSG. Along with classic Bratwurst, we offer a variety of other fresh pork and chicken sausages perfect for any palate!

FIND OUR OTHER S AU S AG E R E C I P E S AT N U G G E TM A R K E T. CO M / R E C I P E S FA L L 2020 • TH E FI E L D G U I D E • 13

SAME AMAZING SAUSAGES, NOW MADE WITH THE BEST PORK IN THE WORLD.

ENDERLOI

Pro Tip: Our butchers are here to help! Make your prep work a little easier by asking one of our friendly and talented butchers to trim and butterfly a pork tenderloin for you. All you have to do is ask!

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To butterfly the pork tenderloin, carefully run a sharp knife down the length of the meat, then lay flat.

Place butterflied pork tenderloin between two layers of plastic wrap, then pound meat thin enough to roll.

Season pork tenderloin with salt and pepper, then top with filling and roll as tightly as possible.

Tightly tie butcher’s twine in a double knot on one end of the stuffed pork tenderloin to secure the roll and filling.

Continue tying knots every 2 inches to help the stuffed pork tenderloin keep its shape while cooking.

Tie off remaining end of the pork tenderloin with another double knot.

Season the outside with salt and pepper before searing.

Apple-Stuffed Pork Tenderloin Au Jus PREP TIME: 30 MINUTES

Preparation

COOK TIME: 45 MINUTES

In a small saucepan over high heat, reduce the apple cider until it has a syrupy consistency and there is about ¼ cup of liquid left. Turn off the heat and whisk in beef broth. Set aside to cool.

YIELD: 4–6 SERVINGS

You’ll be on a roll with this scrumptious showstopper! Try serving it with our Fuji Apple Slaw (p. 23) for an extra elegant meal.

INGREDIENTS

2 cups fresh apple cider 1 cup beef broth 1 tablespoon butter 1 red onion, sliced thin 2 Granny Smith apples, small diced 1 cup dried cherries 1 cup rum ¼ cup panko bread crumbs 4 large fresh sage leaves, sliced thin 2 Fresh to Market Pork Tenderloins, trimmed 2 tablespoons canola oil Salt and pepper, to taste

In a large skillet over medium-low heat, melt the butter and add the onions. Cook the onions, stirring occasionally, until caramelized, about 30 minutes. Add the apples and dried cherries, remove from heat, then add the rum. Place back on the heat until almost all the rum has evaporated. Stir in the bread crumbs and sage, remove from heat and let cool to room temperature.

Butterfly the pork tenderloins and open. Place butterflied pork tenderloin between two layers of plastic wrap, then pound to flatten. Remove plastic wrap, season with salt and pepper and spread the cooled apple mixture flat on the

pork, leaving a ½-inch border around the edge. Roll as you would a jelly roll, then tie with butcher’s twine every 2 inches.

Season the outside with salt and pepper before searing.

Heat the oven to 350°F. Heat the oil in a large, oven-safe skillet over medium-high heat. Sear the pork rolls on 3 sides for 1–2 minutes per side.

Turn the rolls onto the unseared side and transfer to the oven. Roast until the internal temperature reaches 140–145°F, about 35–40 minutes. Remove pork rolls from the pan onto a cutting board and tent with foil.

To make the jus, place the skillet back on medium heat and deglaze with the apple cider mixture, making sure to scrape all the brown bits off the bottom of the pan.

Slice the stuffed pork and serve drizzled with jus.

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Chef-Style Ribs

INGREDIENTS

2 Fresh to Market Tomahawk Pork Chops

PREP TIME: 30 MINUTES

1 bunch asparagus, bottoms trimmed

COOK TIME: 2½ HOURS

4 tablespoons olive oil, divided

YIELD: 4 SERVINGS

Salt and pepper, to taste 1 teaspoon fennel seeds, toasted and crushed

Just the right balance of sweet, salty and spicy, these classic ribs go great with all the traditional barbecue fixin’s. Finish on the grill for extra smoky flavor!

2 pieces bacon, cut into lardons 1 shallot, minced ¼ cup sun-dried tomatoes, julienned ¼ cup English peas 1 tablespoon butter

INGREDIENTS

1 slab Fresh to Market Pork Baby Back or St. Louis Ribs, membrane removed (ask your Nugget Markets butcher to help!)

1½ cups barbecue sauce CHEF’S RUB

4 tablespoons paprika 2 tablespoons brown sugar 1 tablespoon ground coriander 1 tablespoon thyme 1 tablespoon salt 1 tablespoon chili powder Zest of 1 lemon

Preparation Mix all rub ingredients in a bowl.

Rub Chef’s Rub over the ribs front and back, then let rest 30 minutes.

Preheat oven to 300°F. Wrap ribs well in aluminum foil, then place on a baking sheet, meat-side up.

Bake for 2 hours. Remove foil, baste with half of the barbecue sauce, then bake for 15–20 minutes.

Let rest 5–10 minutes before serving.

Grilled Tomahawk Pork Chops with Asparagus & Sun-Dried Tomatoes PREP TIME: 15 MINUTES COOK TIME: 15–20 MINUTES YIELD: 2 SERVINGS

A tomahawk chop is always impressive on the plate, and it’s sure to make a statement when paired with fresh grilled asparagus and flavorful sun-dried tomatoes.

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1 lemon, zested and juiced 5 ounces mixed greens 2 tablespoons chopped parsley 2 tablespoons chopped tarragon

Preparation Remove pork chops from refrigerator 30 minutes before cooking. Heat grill to medium-high heat.

Toss asparagus with 1 tablespoon of olive oil and season with salt and pepper. Grill asparagus until lightly charred, about 2 minutes, turning once. Remove and let cool to room temperature—the asparagus should still have a slight firmness to it. Once cool enough to handle, cut asparagus into 1-inch pieces.

Rub the pork chops with 1 tablespoon of olive oil, then season with salt, pepper and fennel seeds. Grill the chops for 6–8 minutes per side for medium, or until the meat reaches an internal temperature of 140°F. Let chops rest 5–10 minutes before serving.

While chops are resting, render bacon in a sauté pan until just starting to crisp.

Drain excess fat and add the shallots.

Cook until the shallots are translucent, then add the sun-dried tomatoes. Sauté 1 minute, then add the asparagus and English peas. Sauté 1 more minute, or until the asparagus and peas are hot. Add the butter and toss to coat. Season with salt, pepper and lemon zest.

In a work bowl, toss the greens with the chopped herbs, lemon juice and remaining olive oil. Serve the chop on top of the asparagus mixture with the salad on the side.

Garlic Pork Chops with Apples & Polenta PREP TIME: 15 MINUTES, PLUS 30 MINUTES MARINATING COOK TIME: 35–45 MINUTES YIELD: 2 SERVINGS

These pork chops are easy to make and a delight for fall with apples and polenta.

The longer you are able to cook the polenta on high, the creamier it will be when finished.

INGREDIENTS PORK CHOPS

4 tablespoons minced garlic 3 tablespoons rough chopped rosemary 2 tablespoons olive oil 2 Fresh to Market Bone-in Pork Chops (8 ounces each) 1 bunch leeks, cut in half moons and washed 3 apples, peeled and cut into wedges ½ cup brandy 2 cups chicken stock 4 tablespoons butter POLENTA

2 cups milk 2 cups water 1 teaspoon salt ¼ teaspoon white pepper ⅔ cup polenta 8 tablespoons butter 1 bunch parsley, chopped

Preparation Combine the garlic, rosemary and olive oil in a small bowl. Spread garlic mixture on both sides of pork chops and let sit for 30 minutes at room temperature.

Heat oven to 400°F. Over medium heat, warm an oven-safe, heavy-bottomed sauté pan and sear pork chops in olive oil for 3 minutes on one side. Turn over with a spatula to help keep garlic intact and sear on the other side for 1 minute.

Place pan in the oven and cook for 8–10 minutes or until internal temperature of the meat is 145°F. Remove from sauté pan and let rest on a cutting board.

In the same pan, add the leeks and sauté

until tender. Then add the apples and sauté for 1 minute. Deglaze the pan with brandy, then reduce liquid by half. Add the chicken stock and reduce by half, then incorporate the butter. Serve pork chops covered in sauce.

For the polenta, bring the milk, water, salt and white pepper to a rolling boil.

While continually whisking, add the polenta and whisk vigorously on high heat until it begins to thicken. When the polenta just starts to stick to the bottom of the pot, reduce the heat to very low and cover. Stir every 5–10 minutes, scraping the bottom to prevent sticking.

Let the polenta cook for approximately 35–45 minutes or until it is no longer grainy and the cornmeal is tender. Once tender, whisk in the butter and parsley and serve warm.

Place the pork on a small baking sheet.

continue roasting vegetables until tender.

Fill a large heavy skillet with vegetable oil to a depth of ¼–½ inch, and heat oil over medium-high heat. Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then serve immediately with lemon wedges.

Placed cooked vegetables in a work bowl and mix in the sauerkraut and parsley until evenly distributed. Place vegetables on a serving tray and top with the sausages.

Bratwurst with Roasted Root Vegetables & Sauerkraut PREP TIME: 45 MINUTES COOK TIME: 30–40 MINUTES YIELD: 4–6 SERVINGS

Grilled Miso Pork Chops PREP TIME: 10 MINUTES, PLUS 30 MINUTES MARINATING COOK TIME: 12–15 MINUTES YIELD: 4 SERVINGS

Glaze bone-in pork chops with this earthy and slightly sweet sauce for a decadent fusion of flavors.

INGREDIENTS

Pork Chop Milanese PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES YIELD: 3 SERVINGS

Nothing says autumn like roasted vegetables. Add our Fresh to Market Bratwurst for a fall feast!

INGREDIENTS

2 parsnips, cut into batons 2 rutabagas, large diced 3 carrots, cut oblique

This easy-to-prepare, classic Italian favorite is sure to become a go-to recipe that the whole family will love!

1 butternut squash, large diced

INGREDIENTS

⅓ cup olive oil

1 cup panko bread crumbs

Salt and pepper, to taste

2 large eggs

3 Fresh to Market Bratwurst Sausages

3 Fresh to Market Boneless Pork Loin

1 pound sauerkraut, drained

12 Cipollini onions, peeled 12 baby yellow potatoes, halved

Chops, pounded to ⅓-inch thick Salt and pepper, to taste

1 bunch parsley, chopped

½ cup all-purpose flour

Preparation

Vegetable oil, for frying

Heat oven to 400°F.

1 lemon, cut into wedges

Preparation Place the panko into a large shallow bowl. Lightly beat the eggs in another large shallow bowl. Season pork with salt and pepper, then dredge in flour.

Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the bread crumbs, patting to coat completely.

Toss all of the vegetables with olive oil and season with salt and pepper. Place on a lined baking sheet, being sure not to crowd the pan so the vegetables will caramelize. Place in oven and roast for 15 minutes.

Add sausages to the pan on top of the vegetables and roast for an additional 15 minutes, or until the sausages reach an internal temperature of 160°F. Remove sausages and check to see if the vegetables are tender. If need be,

¼ cup soy sauce ¼ cup peanut oil 2 tablespoons sweet rice wine 2 tablespoons red miso paste 1 tablespoon grated ginger 1 tablespoon minced garlic ¼ teaspoon red pepper flakes 4 Fresh to Market Bone-in Pork Chops, 1-inch thick GARNISH (optional)

¼ cup toasted peanuts, chopped coarse ¼ cup cilantro, chopped coarse

Preparation Combine soy sauce, peanut oil, rice wine, miso paste, ginger, garlic and red pepper flakes and pour into a large, resealable plastic storage bag. Place pork chops in bag, shake to coat evenly, then allow to marinate for 30 minutes at room temperature.

Grill over medium-high heat for about 6 minutes per side, or until internal temperature reaches at least 145°F. Remove from heat and allow to rest for 3 minutes. Serve topped with toasted peanuts and cilantro, if desired.

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Golden Delicious

Mellow and subtly sweet, these all-purpose apples are a good go-to for cooking and snacking alike.

Fuji

This crisp, super-sweet apple holds its texture when baked and is great for pies, salads and freezing.

There’s an app for that.

It’s officially apple season, and these fabulous fruits are ripe for the picking. With all the different apples available, do you know which ones are right for you? Whether it’s the best choice for baking, freezing or eating out of hand, we’ve got the dish on all your favorite apples.

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Gala

Sweet and semi-crisp, Gala apples are perfect for eating fresh, or adding to sauces, salads and baking.

Red Delicious

Crunchy and mildly sweet, Red Delicious apples are best enjoyed raw as a snack or in a fresh salad.

Granny Smith

Super tart Granny Smith apples are fantastic for freezing and a delicious choice for pies and other recipes.

An Apple a Day… With only 80 calories in a medium apple, these crisp fall fruits come packed with health-boosting nutrition like the fiber, pectin (which studies show may help calm your appetite and lower circulating cholesterol levels), along with quercitin (which may improve immune system health) and other phytonutrients.

Honeycrisp

A guest favorite, these sweet yet slightly tart apples are a popular pick for both eating fresh and baking.

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Fresh to Market Caramel Cream Smooth, sweet and indulgent, our new Fresh to Market Caramel Cream is made in small batches by a family-owned company right here in California. The flavor and texture are as decadent as can be thanks to a 100-year-old French recipe cooked in traditional copper kettles. Drizzle over ice cream and other sweet treats, or get dipping with fresh apple slices and fun toppings!

Toasted coconut Crushed toffee peanuts Flavored granola Crushed chocolate-covered pretzels Mini chocolate candies Whatever else sounds tasty!

Toppings:

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Step 1: Slice your choice of apple into wedges.

Step 2: Dunk in Fresh to Market Caramel Cream.

Step 3: Sprinkle with your favorite toppings.

DIY Caramel Apple Wedges

Pro Tip: If not eating immediately, baste apple wedges with lemon juice before adding caramel to prevent browning.

Bacon, Apple & Cheddar Quiche PREP TIME: 15–20 MINUTES COOK TIME: 35–45 MINUTES YIELD: 6–8 SERVINGS

The sweet tang of Granny Smith apples complements the rich and savory flavors of bacon and aged cheddar in this incredible quiche.

INGREDIENTS

1 pre-made pie crust 5 pieces bacon, chopped ½ small yellow onion, chopped 1 Granny Smith apple, peeled, cored and sliced thin 4 ounces aged white cheddar cheese, shredded 3 eggs ½ cup half and half 2 teaspoons salt

Preparation Blind bake pie crust per instructions on the package, or make a crust from scratch. Remove crust from oven and turn the oven temperature to 300°F. In a sauté pan, cook bacon until slightly crisp. Add onions and sauté until bacon is fully crisp and onions are caramelized.

Set aside to cool.

Place apples, shredded cheese, cooled onions and bacon in the pie crust.

In a small bowl, combine eggs, half and half and salt. Pour into pie crust over filling.

Place quiche on a sheet pan and bake for 35–45 minutes, or until custard is set.

Fuji Apple Coleslaw PREP TIME: 20 MINUTES, PLUS 30 MINUTES CHILLING COOK TIME: N/A YIELD: 6–8 SERVINGS

This fresh slaw is a cut above the rest! Make a meal of it with our Apple-Stuffed Pork Tenderloin Au Jus (p. 15).

INGREDIENTS

1 large shallot, minced ¼ cup apple cider vinegar 1 teaspoon honey 1 tablespoon Dijon mustard Salt, to taste ¾ cup extra virgin olive oil 1 head Napa cabbage, shredded ½ red onion, jullienned

Preparation To make the vinaigrette, place shallot in a bowl with vinegar, honey, mustard and salt. Slowly whisk the olive oil into the mixture to emulsify.

Combine cabbage, red onion and apple, then dress with the vinaigrette. Allow flavors to marry in the refrigerator for 30 minutes before serving.

2 Fuji apples, jullienned

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Swiss Chard with Apple & Bacon PREP TIME: 10–15 MINUTES COOK TIME: 15–20 MINUTES YIELD: 4 SERVINGS

The combination of earthy chard, crisp apples and smoky bacon in this supremely versatile dish is sure to put you in the mood for fall.

INGREDIENTS

6 ounces bacon, chopped 1 yellow onion, sliced 1 Gala apple, diced 1 bunch Swiss chard, stems sliced thin and leaves coarse chopped 2 tablespoons apple cider vinegar Salt and pepper, to taste

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Preparation Cook bacon in a frying pan over medium heat for about 8 minutes, until slightly crispy. Remove bacon from pan using a slotted spoon and set aside. Add onion to the pan with bacon drippings and sauté about 6 minutes, until translucent.

Add apples, bacon, chard and vinegar to the pan with onions; cover and cook for an additional 3–4 minutes until tender.

Season with salt and pepper to taste.

Petite Apple Pies PREP TIME: 35 MINUTES COOK TIME: 35–45 MINUTES YIELD: 4 MINI APPLE PIES

How ‘bout them apples? These adorable individual desserts are just the right amount of sweet with a subtle tart finish. Serve à la mode at your next holiday celebration.

INGREDIENTS

6 Granny Smith apples ¼ cup sugar 1 tablespoon brown sugar 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract ½ teaspoon cinnamon

Preparation Preheat the oven to 375°F. Cut the top ½ inch off 4 apples. Careful to keep the peel intact, gently remove the apple flesh and core, leaving about a ⅛-inch-thick wall within the peel. (You won’t need the flesh for the recipe, but you can save it and use it for homemade apple sauce or a smoothie.)

Peel the remaining 2 apples, core and small dice for the filling. In a medium bowl, toss the diced apple with the sugar, brown sugar, lemon juice, vanilla and cinnamon. Divide the apple mixture into the hollowed-out apples.

Roll out the pie dough and slice into 40 thin strips (10 per apple). Cover the tops of the filled apples with pie crust strips in a lattice pattern. Whisk the egg with 2 tablespoons of water and brush over the dough.

Place the apples in an 8x8-inch pan with just enough water to cover the bottom of the pan. Cover with foil and bake until the apples are softened, about 20 minutes. Remove the foil and bake 20 more minutes, or until the crust is golden brown.

1 pre-made pie crust 1 egg 2 tablespoons water

Tip:

For a different crust style, try a braided trim or polka dot top using a straw to pop out the polka dots.

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1 GALA APPLE + L AURA CHENEL ORANGE BLOSSOM HONEY CHÈVRE: The signature sweetness of the Gala apple highlights the sweet creaminess of Laura Chenel Orange Blossom Honey Chèvre.

2 HONE YCRISP APPLE + BEEMSTER PAR ADISO: This well-balanced, sweet and slightly tart apple goes great with the nutty and sweet caramelized notes of this delectable aged gouda.

Aptly Matched Fromage For a sweet and savory fall snack, you simply can’t beat apples and cheese. Our pros perfectly paired three different apples with artisan cheeses from our specialty cheese department to create some truly stunning combinations. Bon apple-tit!

3 ENVY APPLE + SARTORI TENNESSEE WHISKEY B E LL AV ITA N O: Sweet yet tart and juicy, Envy apples pair deliciously with the sweet smoothness of this rich cheese.

Talk to the cheese specialist at your local Nugget Markets for even more pairing ideas!

Fresh to Market Organic Apple Sauce Made from 100% certified organic apples grown locally in Sonoma County, our Fresh to Market 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!

Fresh to Market Organic Apple Juice 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 oldfashioned way with a unique blend of organic apples for that perfect crisp flavor. It’s also non-GMO, pasteurized and produced using solar power!

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ESE PLE

CHE

IF YOU

ASE 28 • TH E FI E L D G U I D E • FA L L 2020

Specialty cheese isn’t just for special occasions.

Explore hundreds of the finest artisan cheeses from around the world and around the corner at your local Nugget Markets.

From fan favorites to rare exclusives and everything in between, we have something to make every day extraordinary!

THE

Cheese TH E

Sweet & TH E Salty

BUILD IT Here are the basic food groups you need for ultimate fromage satisfaction.

TH E

Spreads

THE

Crackers TH E

Drinks

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F E AT U R E D

FR ESH TO M A R K ET

Organic Sourdough Flatbread Bites Handmade locally in Marin County with simple, quality ingredients, our new sourdough crackers have a beautiful taste and texture perfect for pairing with artisan cheese and charcuterie.

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THE

Family-Friendly

Skip a night of cooking and set the table with these simple, fun and approachable combos the whole family can enjoy. Jazz it up with kid-friendly drinks like Sparkling Watermelon Mint Mocktails served in fancy glasses, or for wine-loving adults, pair with crisp whites or a fresh rosé.

Point Reyes Toma + Strawberries + Fresh to Market Olive Oil & Sea Salt Flatbread Bites: Crafted locally in Petaluma, this simply delicious cheese boasts rich cream and fresh milk flavors, plus just enough richness to balance the tartness of fresh strawberries.

Beecher’s Flagship Cheese Sticks + Honeycrisp Apples + Fresh to Market Olive Oil & Sea Salt Flatbread Bites: The browned butter and caramel flavors of Beecher’s Flagship are the perfect complement to the crisp tanginess of Honeycrisp apples and our sourdough flatbread bites. (They’re also great for anytime snacking!)

Rumiano Pepper Jack + Zoe’s Uncured Pepperoni + Marcona Almonds: For a little extra flavor, spice it up with local, pastureraised Rumiano Pepper Jack paired with the rich, savory flavors of this locally made pepperoni and the salty crunch of Marcona almonds.

S PA R K L I N G WAT E R M E LO N M I N T M O C K TA I L YIELDS 1 MOCKTAIL INGREDIENTS

6 ounces watermelonflavored sparkling water • 2 ounces strawberry margarita mix • 4–6 mint leaves • 4–6 strawberries, sliced PRO TIP

•

Add DeLallo Pitted Olives Jubilee mix (from our specialty cheese department) to any of these combos for a briny kick.

PREPARATION

Combine all ingredients in a glass. Add ice and stir.

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T HE

Nosh Pit

Can’t decide what you’re in the mood for? Everything goes with everything in this mouthwatering smorgasbord of deliciousness! Start with sweet, smoky and herbaceous cheeses from our specialty cheese department, then go wild with supplemental snackables like these.

Beecher's Smoked Flagship: This smoky, balanced and robust cheddar-style cheese is award-winning for a reason!

Laura Chenel Garlic & Chive Medallion: Soft and spreadable, this mild chèvre is brightened up by the chive and garlic.

Sartori Tennessee Whiskey BellaVitano: Full of smooth sweetness, Tennessee Whiskey has a lot to offer this rich, creamy and flavorful cheese.

Pair with: • Kelly’s Jelly Marionberry Preserves • Columbus Sopressata • Dried Apricots • Red Grapes • Marcona Almonds • Fresh to Market Everything Sourdough Flatbread Bites

WHISKY SPICED APPLE

YIELDS 1 COCKTAIL INGREDIENTS

1½ ounces Maker's Mark 46 Bourbon Whisky • 3 ounces spiced apple juice • ¼ ounce simple syrup • Apple slices, for garnish •

PREPARATION

Add bourbon whisky, apple juice and simple syrup to a tall glass with ice and stir.

Garnish with apple slices.

32 • TH E FI E L D G U I D E • FA L L 2020

THE

Connoisseur

These combinations are for the advanced cheese enthusiast with a taste for adventure. Bold cheese with herbaceous accompaniments? Bring it on.

Caramelly cheese paired with chocolate? Sweet! Finish the feast with a Tear It Up Cocktail starring Hendrick’s Gin, tarragon and a dash of spice.

Cypress Grove Humboldt Fog + Blueberries + Fresh to Market Rosemary Flatbread Bites: With its signature ribbon of vegetable ash, this softripened goat cheese has notes of buttermilk with floral and herbaceous overtones that shine when enjoyed with fresh blueberries and rosemary crackers.

Point Reyes Original Blue Cheese + Candied Walnuts + Strawberries + Fresh to Market Rosemary Flatbread Bites: The classic bold, salty and tangy blue cheese is complemented by the sweet nuttiness of candied walnuts, fresh strawberries and our crunchy sourdough flatbread bites for a subtle herb finish.

Beemster Paradiso Reserve + Valrhona 40% Milk Chocolate Discs + Dalmatia Fig Jam: If you have a sweet tooth, you’ll love the caramel and butterscotch flavors of this aged gouda paired with premium milk chocolate from France and a dollop of fig jam—it’s dessert perfection!

T E A R I T U P C O C K TA I L YIELDS 1 COCKTAIL INGREDIENTS

4–5 cucumber slices Tabasco Sauce, to taste • Celery salt, to taste • 1½ ounces Hendrick's Gin • 4–5 tarragon leaves • Juice of ½ lemon • Tonic water, to top off • Lemon wedge, for garnish • •

Pour a few drops of Tabasco onto both sides of each cucumber slice and add a few dashes of celery salt.

In a cocktail glass, add gin, cucumber slices, tarragon leaves and lemon juice, then gently muddle contents. Fill glass with ice, add tonic water and stir. Garnish with lemon wedge.

PRO TIP

PREPARATION

Take any of these combos to the next level with California-grown La Saison Almonds seasoned with extra virgin olive oil, hickory smoked sea salt and herbes de Provence, or Italian Dry Secchi Salame made with crushed white and black peppercorns and Burgundy wine.

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COMING SOON…

HUNGRY HUNGRY

HOLIDAYS

Make this holiday season the best time of the year with our chef-prepared Holiday Meals! Orders open in October. nuggetmarket.com/holiday

HANUKKAH MEAL 34 • TH E FI E L D G U I D E • FA L L 2020

V E G A N H O L I D AY M E A L

O C O N T E M P O R A R Y H O L I D AY M E A L

O R N D E L IN R E !

T R A D I T I O N A L H O L I D AY M E A L

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PERFECT

Picnic Pack your perfect picnic in just a few clicks with our new Picnic Program!

From chef-prepared picnic kits to boxed lunches featuring our signature sandwiches and more, just order online, pick up at our store and enjoy wherever adventure takes you.

TA PA S K I T

Order online: nuggetmarket.com/picnic

I S S U E N O. 34 • FA L L 2020

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