Spring Field Guide 2021 - Issue 36

VISIT OUR STORES

DAVIS

DAVIS

EL DORADO HILLS

ELK GROVE

ROSEVILLE

ROSEVILLE

1414 E. Covell Blvd.

WEST SACRAMENTO

2000 Town Center Plaza

(530) 750–3800

(916) 375–8700

Open 6am to 10pm

Open 6am to 10pm

409 Mace Blvd.

WOODLAND

157 Main Street

(530) 753–6690

(530) 662–5479

Open 7am to 10pm

Open 6am to 10pm

4500 Post Street

CORTE MADERA

5627 Paradise Drive

(916) 933–1433

(415) 945–8855

Open 6am to 9pm

Open 7am to 9pm

7101 Elk Grove Blvd.

NOVATO

470 Ignacio Blvd.

(916) 226–2626

(415) 883–4600

Open 6am to 9pm

Open 7am to 9pm

771 Pleasant Grove Blvd.

TIBURON

1 Blackfield Drive

(916) 746–7799

(415) 388–2770

Open 6am to 10pm

Open 7am to 9pm

1509 Blue Oaks Blvd.

SONOMA

Sonoma Market

(916) 918-1900

500 West Napa Street,

Open 6am to 10pm

Suite 550 (707) 996–3411

SACRAMENTO

Open 6am to 9pm

1040 Florin Road (916) 395–2875 Open 6am to 9pm

CAMERON PARK

Fork Lift by Nugget Markets 3333 Coach Lane

VACAVILLE

130 Browns Valley Parkway

(530) 672–9090

(707) 469–6900

Open 6am to 10pm

Open 6am to 10pm

THE

CREATIVE DIRECTOR

Ivan Sohrakoff DESIGNERS COMMUNICATIONS MANAGER

Lydia McNabb MARKETING MANAGER

John-Paul Bonite Kara Chin John Schlothauer Michelle Leal

Marisa Hicks COPY EDITORS

Alejandra Rubio-Vargas

Lydia McNabb Phil Benson

CHEF/FOOD STYLIST

CONTRIBUTOR

Casey Aaseth

Mark Eagleton

PROJECT MANAGER

2 • TH E FI E L D G U I D E • S P R I N G 2021

FOLLOW US!

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

T A B L E

04

O F

C O N T E N T S

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18

THE PLEASING POWER OF PIZZA

MELT-WORTHY RECIPES

INSTANT GRATIFICATION

22

30

34

IN THE EYE OF THE BEER HOLDER

38

SWEET PIE, SWEET LIFE

FRUIT-FORWARD RECIPES

42

PRE-MADE PIES

TOPPING TIPS

46

50

PIES TO SAVOR

GOURMET TAKEAWAYS

S P R I N G 2021 • TH E FI E L D G U I D E • 3

The

Pleasing Power Pizza of

Crispy, tender crust, savory sauce, perfectly melty cheese and all the toppings your heart desires—you know you want a pizza this. Why order in when you can make your own? From top to bottom, personalizing your pizza is as easy as pie. Thick, thin or gluten-free crust? More power to you. Red, green or white sauce? Color us impressed! Pineapple on top? No comment.

You can even eat it for breakfast, lunch or dinner (seriously, we have a Breakfast Pizza recipe on page 17).

Ready to get cooking? Make your perfect pizza with these chef-created recipes for crusts, sauces and topping combos, or grab gourmet, ready-to-cook pizzas if you’re too hungry to wait. Be prepared—it’s about to get cheesy.

4 • TH E FI E L D G U I D E • S P R I N G 2021

Not into beer?

You can substitute still or sparkling water.

Beer Pizza Crust PREP TIME: 30 MINUTES, PLUS 2 HOURS PROOFING COOK TIME: 20 MINUTES YIELD: 2 PIZZA CRUSTS

Want to make the ultimate beer-lover’s pizza? Start with this quick and simple crust, flavored with your favorite brew.

INGREDIENTS

2½ cups unbleached, all-purpose flour 1½ cups semolina 2 teaspoons instant yeast 1 teaspoon baking powder 1½ teaspoons salt 2 tablespoons olive oil 1½ cups beer, room temperature

If using whole wheat flour, reduce amount to 2¼ cups.

Preparation Preheat oven to 450°F. Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low for 6 minutes or until dough is smooth. If you don’t have a stand mixer, you can knead the dough by hand until a smooth, soft ball forms.

Cover dough and proof for 2 hours at room temperature. Divide dough in half; shape each half into a 10–12-inch circle.

Place the dough circles on a lightly greased or parchment-lined baking sheet and bake for 5 minutes. Remove crusts from oven, top as desired and bake for an additional 10–15 minutes, or until the bottom of the crust is crisp and the cheese is bubbly and browned. Serve while hot.

Cauliflower Pizza Crust No gluten? No problem!

Find our Cauliflower Pizza Crust recipe online at nuggetmarket.com/recipes, or turn to page 6 and 18 to see plant-based picks from our freezer.

For more flavor, add 1–2 teaspoons dried basil, oregano or thyme.

S P R I N G 2021 • TH E FI E L D G U I D E • 5

In Crust We Trust For a low-effort, high-return pizza creation, use pre-made doughs and crusts like these to save a step and get cooking (and eating) all the faster.

P R E - M A D E

Stonefire Artisan Pizza Crust Thick or thin, this stone oven-baked pizza crust is made in small batches with a traditional recipe and no artificial preservatives.

Caulipower Cauliflower Pizza Crust Empower your pizza with a veggie-based crust that’s gluten-free and lower in calories with extra vitamins and minerals from the cauliflower.

Cappello’s Almond Flour Pizza Crust Go gluten-free with this certified paleo, grainfree, ready-to-bake crust packed with flavor, protein, fiber and healthy fats from almonds.

Vicolo Corn Meal Pizza Crust For a rich taste and unique texture, try this award-winning San Franciscan corn meal pizza crust inspired by traditional Italian cooking.

F L O U R

Caputo Pizzeria Flour Milled in Naples, Italy, since 1924, this 100% whole wheat “00” flour boasts strong, elastic gluten and soft starch perfect for creating light, perfectly risen pizza dough.

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D O U G H

P O W E R

Tony Gemignani California Artisan Flour Blend This proprietary “00” flour blend was created by 13-time World Pizza Cup Champion, Tony Gemignani, and perfected in his restaurants for peak performance and flavor.

This Is the Greatest Dough We may be biased, but our kitchen’s homemade pizza dough is FIRE. Made fresh in-house with the highest quality ingredients, this easy-to-use dough is the perfect start for your preferred pizza, and can also be cut into strips to make cheese or garlic breadsticks!

How Do You Dough?

When it comes to pizza, it’s all about that base (sort of).

Take your dough ball from sphere to circle with your own two hands, a little help from physics and these pro doughhandling techniques.

Using your hands instead of a rolling pin helps avoid forcing out too much air, which could result in a dense, tough texture.

FLOUR

Shape your dough into a uniform ball, and be sure both your dough and work surface are well floured to prevent sticking in the shaping process.

FINGERTIPS

Use your fingertips to press the dough flat and into a circle. Press from the middle out to the edge, working around the circle until it’s 6–8 inches in diameter.

FISTS

Lay the dough over the back of your fist and use the back of your other hand to stretch it into a larger circle. Focus on stretching thicker areas, avoiding thinner spots.

Fun fact: Gravity is your friend! For uneven areas, just hold the thick part and allow the weight of the dough to stretch itself thinner.

F LY I N G S A U C E R ( O P T I O N A L )

Once the dough is 8­–10 inches in diameter, you can spin the dough in the air to stretch it further until it reaches your desired circumference.

Fun fact: The centrifugal force helps maintain a uniform circle while limiting the possibility of tearing. (Just don’t throw it on the floor or ceiling…)

F I N A L LY

Lay the flattened dough on a baking sheet or pizza peel lightly dusted with semolina, then reshape into a circle before adding sauce and toppings.

S P R I N G 2021 • TH E FI E L D G U I D E • 7

Saucesome!

Is it coincidence that our three favorite pizza sauces are the colors of Italy? We think not.

Get cooking with these simply delicious recipes.

Basil Pesto PREP TIME: 5 MINUTES COOK TIME: N/A YIELD: 2 CUPS

Basil pesto is delicious as a finishing sauce on everything from pasta or roasted veggies to chicken or fish.

INGREDIENTS

2 bunches basil ¼ cup toasted almonds 2–3 cloves garlic ¼ cup grated Parmesan cheese ¾–1 cup olive oil Salt and pepper, to taste Preparation Stem and wash basil. In a blender, add the basil, toasted almonds, garlic and Parmesan cheese. Blend ingredients on medium-high speed; slowly add olive oil until ingredients move freely in the blender. Scrape down the sides as necessary.

When oil is incorporated, season with salt and pepper and serve. Store covered in the refrigerator.

Homemade Pizza Sauce PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES YIELD: 2 CUPS

This classic red pizza sauce is quick to put together and so tasty you may want every night to be pizza night.

INGREDIENTS

4 tablespoons extra virgin olive oil ½ medium yellow onion, small diced 2 cloves garlic, chopped 1 teaspoon oregano 1 teaspoon dried basil ½ cup white wine 1 can (14.5 ounces) San Marzano diced tomatoes 2 tablespoons salt Preparation Heat extra virgin olive oil in a small pot. Add diced onion and cook until translucent, about 5 minutes. Add chopped garlic and cook for about 1 minute. Add oregano, basil and white wine, and cook until wine is reduced by half. Add tomatoes and simmer about 10 minutes.

Pour sauce into a blender, add salt and blend until smooth. Check flavor and season with salt, if desired.

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Think outside the circle! Along with being perfect on pizza, these sensational sauces are also great on pasta, in calzones, as finishing sauces and more.

White Pizza Sauce PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES YIELD: ABOUT 3 CUPS

This creamy Parmesan pizza sauce makes a perfect base for your favorite ingredients. Put it on a veggie pie, or try it in a calzone with chicken, bacon and spinach.

INGREDIENTS

2 tablespoons butter 3 cloves garlic, minced 2 tablespoons flour 2½ cups milk 1 tablespoon chopped oregano 1 bay leaf ¾ cup grated Parmesan Salt and white pepper, to taste Preparation Melt butter in a small sauce pot. Add the garlic and cook until the butter just begins to foam, making sure not to let the garlic brown. Add the flour and mix to make a roux.

Add the milk ¼ at time, stirring to incorporate completely before adding more. Bring to a simmer, stirring constantly. Add the oregano and bay leaf. Let simmer for 5 minutes.

Turn off the heat and whisk in the Parmesan until fully melted. Season to taste with salt and pepper.

Pizza Palette F R O M

O U R

Nugget Markets’ Pizza Sauce The paragon of pizza sauce, this savory red sauce is homemade by our chefs and perfect for pizzas, calzones or flatbreads.

K I T C H E N

Nugget Markets’ Basil Pesto Our chef-prepared version of the timeless classic is made from scratch with fresh basil, pine nuts and Parmesan cheese.

F R O M

T H E

Nugget Markets’ Roasted Tomato Pesto For a tasty twist on the traditional, try our homemade sauce featuring pine nuts, fresh basil and oven-roasted tomatoes.

P A N T R Y

Rao’s Homemade Pizza Sauce Pump up your pizza with this slowsimmered sauce made with traditional techniques and quality ingredients like Italian tomatoes, cherry tomatoes and herbs.

Seggiano Fresh Basil Pesto Genovese Made with extra virgin olive oil and handpicked Ligurian basil, this premium Italian pesto is raw, vegan, gluten free and one of the best jarred pestos around.

Gardel’s Chimichurri Auténtico Chimichurri on pizza? Absolutely.

Handcrafted with only the freshest ingredients, this authentic Argentine sauce from L.A. is good on just about anything.

Seggiano Artichoke & Garlic Sauce & Spread Top your pizza with this tantalizing sauce made with artichokes, olive oil, garlic and sea salt, or go the extra mile and try it as a dip, spread or pasta sauce!

S P R I N G 2021 • TH E FI E L D G U I D E • 9

Cheese,

Glorious Cheese!

Why Whole Milk Mozzarella?

Along with creating a richer flavor and creamier texture, the higher fat content makes the cheese meltier, letting it stretch nicely and evenly when browned. By contrast, nonfat cheese will create a skin when browned and won’t stretch when pulled.

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Why stick with just one cheese when you can make your pizza pop with layer upon layer of decadent dairy goodness? Simply start with a mega melter, throw on a high-flavor favorite and top it off with a fantastic finisher after it comes out of the oven. Use this cheesy cheat sheet to create your own tasty trifecta!

BASE CHEESES

Sierra Cheese Co. Mozzarella • Classic foundation for pizza purists • Delicious, mild flavor • Star melter made in California

FLAVOR ENHANCERS

Belfiore Feta Cheese

FINISHING TOUCHES

• Mediterranean-style cheese

Ambrosi Shaved Parmigiano Reggiano

• Bold, balanced and lightly salted

• Intense, herbal, nutty and complex

• Creamy texture with live

• Crystal structure not made for melting

probiotic cultures

• Powerful flavor with every bite

Cheese Merchants Gorgonzola or Blue Cheese

Marin Cheese Shredded Pecorino Romano

• Artisan cheeses aged for

• Hard sheep’s milk cheese

fantastic flavor

• Strong and salty notes

• Gorgonzola: rich, creamy, nutty

• Crumbly texture perfect for finishing

Rumiano Smoked Mozzarella • Hickory-smoked for extra flavor • Marvelously melty • Organic, grass-fed, certified humane

and pleasant • Blue Cheese: sweet, mild, piquant and peppery

BelGioioso Fontina • Soft, smooth and silky texture • Sweet, mild and buttery flavor • Highly meltable and very versatile

Bellwether Farms Basket Ricotta • Delicate, creamy texture

Montchevre Crumbled Goat Cheese • Beautifully tangy and fresh

Grande Provolone

• Fresh, light and fluffy • Decadent buttery flavor

• Adds a lightness to highlight

• Complex, warm and buttery taste

other flavors

• Bold old-world flavor

• Pairs well with sweeter toppings

• Delicious for hot or cold use

and drizzles

S P R I N G 2021 • TH E FI E L D G U I D E • 11

Charcuterie Pizza with Fresh Mozzarella PREP TIME: 15 MINUTES COOK TIME: 10–12 MINUTES YIELD: 1–2 SERVINGS

While this recipe calls for prosciutto and coppa, feel free to try your favorite cured meats to find other fun flavor combos.

INGREDIENTS

8 ounces pizza dough 2 ounces pizza sauce 2 ounces shredded mozzarella 1 ounce prosciutto, sliced thin 1 ounce coppa, sliced thin 2 ounces fresh mozzarella ¼ cup fresh basil, chiffonade Preparation Heat oven to 475°F. Roll pizza dough to 10 inches in diameter, then place on a pizza peel or baking sheet. Spread sauce to ½ inch from the edge of the crust. Top with shredded mozzarella, prosciutto and coppa.

Break fresh mozzarella into ½-inch pieces and spread evenly over the top.

Bake for 10–12 minutes, until crust and toppings are well browned. Remove from oven and place on a wire rack to dissipate steam. Top with basil chiffonade before serving.

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Eggplant Pizza with Chèvre PREP TIME: 20 MINUTES COOK TIME: 25–30 MINUTES YIELD: 1–2 SERVINGS

For a fresh and artisanal twist, try adding roasted eggplant and creamy goat cheese to your next pizza.

INGREDIENTS

1 eggplant, sliced into ½-inch rings ¼ cup plus 2 tablespoons olive oil, divided 1 teaspoon salt ¼ teaspoon black pepper 8 ounces pizza dough 2 tablespoons chili crunch 1½ ounces shredded mozzarella ¼ cup crumbled goat cheese 1 ounce balsamic cream 1 ounce microgreens Preparation Heat oven to 400°F. Arrange eggplant on a lined baking sheet. Drizzle with ¼ cup olive oil and season both sides with salt and pepper. Roast in oven for 20 minutes or until well browned.

Turn oven to 475°F. Roll pizza dough to 10 inches in diameter, then place on a pizza peel or baking sheet. Thin the chili crunch with the 2 remaining tablespoons of olive oil. Spread on the pizza crust to ½ inch from the edge, then top with mozzarella, roasted eggplant and crumbled goat cheese.

Bake on a pizza stone or baking sheet until crust is browned and cheeses begin to brown. Remove from oven, drizzle with balsamic cream and top with microgreens.

S P R I N G 2021 • TH E FI E L D G U I D E • 13

Potato Pizza with Roasted Tomato Pesto PREP TIME: 15 MINUTES COOK TIME: 25–30 MINUTES YIELD: 1–2 SERVINGS

Colorful fingerling potatoes complement a roasted tomato pesto sauce in this inventive pizza.

INGREDIENTS

4 ounces tri-color fingerling potatoes Salt to taste 8 ounces pizza dough 2 ounces roasted tomato pesto ½ cup basil, chiffonade 2 ounces mozzarella cheese, shredded Preparation Place potatoes in a small pot and cover with cold salted water. Bring to a simmer and cook until the tip of a knife easily passes through, 7–10 minutes. Drain and let cool to room temperature.

Heat oven to 475°F. Roll pizza dough to 10 inches in diameter, then place on a pizza peel or baking sheet. Spread the tomato pesto to ½ inch from the edge of the dough. Sprinkle basil evenly over the sauce and top with mozzarella. Slice the potatoes into ¼-inch disks and distribute evenly over the cheese.

Bake in oven on a pizza stone or baking sheet until crust is well browned and toppings begin to caramelize. Remove from oven and transfer to a wire rack for 1 minute to dissipate steam before slicing.

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Steak & Chimichurri Pizza PREP TIME: 10 MINUTES, PLUS 1 HOUR MARINATING COOK TIME: 15 MINUTES YIELD: 1–2 SERVINGS

This restaurant-worthy pizza combines a herbaceous chimichurri base with savory sliced steak and a fresh arugula topping.

INGREDIENTS

½ cup sherry vinegar ½ cup apple cider vinegar ½ cup sugar 1 teaspoon salt 1 small red onion, julienned 8 ounces pizza dough 2 ounces chimichurri 2 ounces mozzarella cheese, shredded 1 ounce green garlic, shaved thin 1 cup cooked steak, ¼-inch slices 1 ounce arugula ½ ounce extra virgin olive oil Salt, to taste Preparation Combine the vinegars, sugar and salt in a small sauce pot and bring to a boil. Place red onions in a bowl and pour the hot liquid over the top. Cover with plastic and let sit for 1 hour.

Heat oven to 475°F. Roll pizza dough to 10 inches in diameter, then place on a pizza peel or baking sheet. Spread chimichurri evenly over the dough to ½ inch from the edge. Top with cheese, shaved green garlic and steak.

Bake in oven on a pizza stone or baking sheet until crust is well browned and toppings begin to caramelize. While pizza is cooking, toss arugula with olive oil and salt to taste. When pizza is done, remove from oven and transfer to a wire rack for 1 minute to dissipate steam. Top with pickled red onions and arugula.

S P R I N G 2021 • TH E FI E L D G U I D E • 15

CLOVER SONOMA EGGS

Family owned and operated for more than a century, Clover Sonoma offers a variety of delicious dairy products made with uncompromising quality, compassion and sustainability.

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Breakfast Pizza PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES YIELD: 1–2 SERVINGS

Pizza for breakfast? Always a good idea. This one stars a creamy bacon cheese sauce along with scrambled eggs, spinach and breakfast potatoes.

INGREDIENTS BREAKFAST POTATOES:

1 cup fingerling potatoes, cut into wedges ½ cup Champagne vinegar ¼ cup olive oil 3 cloves garlic, minced 2 teaspoons whole cumin, crushed 1 teaspoon ground coriander 1 teaspoon chili powder 1 teaspoon smoked paprika ¼ teaspoon chili flakes 2 teaspoons salt BACON CHEESE SAUCE:

½ cup bacon, diced ½ yellow onion, small diced 1 tablespoon flour 1 cup milk ½ cup cheddar cheese, shredded Salt and pepper to taste PIZZA:

1 pre-made pizza crust (about 9 inches in diameter) 2–3 ounces bacon cheese sauce 5 pieces bacon, cooked 1 tablespoon butter ½ yellow onion, small diced ½ red bell pepper, small diced 2 cups spinach 5 eggs, scrambled ½ cup cheddar cheese, shredded 1 bunch chives, chopped, for garnish

Preparation For the breakfast potatoes, place potatoes in a sauce pot and cover with cold water. Add vinegar and bring to a simmer. Cook until potatoes are just tender and a knife passes through them easily, 7–10 minutes. Drain water and leave in pot uncovered to allow steam to escape.

Heat olive oil in a separate pot and add the garlic. Cook until garlic just begins to brown and then add all of the spices and salt.

Stir and then pour over the warm potatoes. Gently toss to coat.

To make the bacon cheese sauce, render the diced bacon in a sauce pot until just crispy. Add the onions and sauté until they are translucent. Add the flour and mix to make a roux. Add the milk and stir constantly until sauce comes to a low boil. Turn off heat, mix in cheese and stir until completely melted. Season to taste with salt and pepper, then set aside.

Heat oven to 450°F. Bake pizza crust without toppings according to package instructions until golden brown. Remove crust from oven and top with 2–3 ounces of sauce. Lay bacon strips over the sauce.

Melt butter in a nonstick pan on medium heat and sauté the diced onions and peppers until tender.

Add the spinach and sauté until wilted. Squeeze out and drain any excess liquid. Add the scrambled eggs and cook until just set but still soft.

Spread eggs and vegetables over the bacon on the pizza, and top with the potatoes and shredded cheese. Place back in oven to melt cheese and heat through, about 5 minutes. Garnish with chopped chives.

S P R I N G 2021 • TH E FI E L D G U I D E • 17

Throw it in

THE OVE N , THAT IS .

Alex’s Awesome Sourdough Pizzas Handmade locally in the Bay Area, these artisan pizzas feature a slowfermented sourdough crust and thoughtfully sourced ingredients like organic, California-grown tomatoes and cheese from grass-fed cows.

There’s no shame in frozen pizza, as long as you get a good one. Try these delicious options for instant pizza joy whenever the craving strikes.

Pizza Romana Pizzas Enjoy gourmet pizza on the go with these authentic pizzas made in Italy with natural spring water, slow-fermented and handstretched dough, San Marzano tomatoes and other premium ingredients.

Cappello’s Pizzas These grain-free pizzas are just plain nuts! Along with a uniquely delicious almond flour crust, they also use carefully sourced ingredients like cage-free eggs, whole milk mozzarella and coconut milk.

Screamin’ Sicilian Pizzas Made with individually rolled, never pressed artisan crusts topped with whole milk mozzarella and a variety of other tasty toppings, these craft pizzas from a family-owned company are certainly worth a shout-out.

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Caulipower Pizzas From vitamins and minerals to versatility and great taste, cauliflower brings a lot to the table. Try these better-for-you, glutenfree frozen pizzas made with a cauliflower crust for your next pizza night in!

Top it off

Whether you made the whole thing from scratch or you just want to soup up a readymade pie, add an extra pop of flavor after baking with a drizzle of something sweet or spicy for a fantastic finishing touch.

Crunchy & Hot

Sweet & Hot

Sonoma Harvest Crunchy Onion Kick Made locally with garlic and onion, this sensational condiment is full of flavor with a tantalizing texture and a hot finish sure to take your pizza over the top.

Mike’s Hot Honey Infused with chili peppers for a fiery kick, this highquality honey is ideal for drizzling on all sorts of pizza with just the right balance of sweet and spicy.

Hot & Hot

Sweet & Tangy

Secret Aardvark Hot Sauces Double down on spice with the unique and flavorful Habanero Hot Sauce, bold and fiery Serrabanero Green Hot Sauce (serrano + habanero), or both!

Nonna Pia’s Balsamic Glaze Made with aged balsamic vinegar from Modena, Italy, this thick, velvety sauce has a sweet acidity perfect for highlighting the savory flavors of pizza.

W ITH S OM E F L AVO R .

S P R I N G 2021 • TH E FI E L D G U I D E • 19

BOAR’S HEAD PEPPERONI

When you just want to heat and eat, we can help with that, too. Find a variety of ready-made pizzas on our kitchen’s grab-and-go wall, ready to take, bake and enjoy.

PROSCIUTTO & ARUGULA

Pizza to Go!

20 • TH E FI E L D G U I D E • S P R I N G 2021

Nugget Markets’ Chef-Prepared Pizzas Homemade in-house, these gourmet takeaways are made from fresh ingredients like locally made Passione pizza crusts, organic greens, homemade sauces and Boar’s Head Whole Milk Mozzarella and Pepperoni.

Selection may vary, so visit your local Nugget Markets to see their featured flavors!

WITH

ROASTED ONIONS

ITALIAN SAUSAG E

Bring home a Bay Area favorite with these artisan pizzas featuring Vicolo’s signature corn meal crust. Handmade with all-natural, fresh and local ingredients and no preservatives, GMOs or trans fats, these pizzas are pro. Check out our grab-and-go wall to see what tasty varieties we have in store!

HOUSEWARES

Tools of the Trade

Using the right equipment is key to successful pizza production.

The good news is, you can find everything you need at your local Nugget Markets!

Pizza Cutters Whether you’d rather rock a classic cutter or get slicing with professional pizza scissors, these are easily the most delicious ways to cut carbs.

Pizza Stone Not only does this pizza stone distribute heat evenly so your pie can bake to perfection, it also releases easily so your crispy, tender crust won’t stick.

Pizza Peel Also known as a pizza paddle, this pro tool is ideal for getting your pizza safely in and out of the oven, and also works as a cutting board or serving platter.

S P R I N G 2021 • TH E FI E L D G U I D E • 21

Beauty

IS IN THE EYE OF THE

01

Beer Holder

02

03

B E R R Y E S S A - S E PA R A T I O N A N X I E T Y

URBAN ROOTS - LIKE RIDING A BIKE

RUSSIAN RIVER - HAPPY HOPS

I PA

I PA

I PA

H O P P Y- N E S S

H O P P Y- N E S S

H O P P Y- N E S S

6% ABV

6.2% ABV

6.5% ABV

07

08

09

S U D W E R K - H E F E W E I Z E N W H E AT

ALMANAC - SUNSHINE & OPPORTUNITY

L AG U N I TA S - I P N A

B AVA R I A N - S T Y L E W H E AT A L E

B A R R E L- A G E D S O U R

N O N -A LC O H O L I C I PA

H O P P Y- N E S S

H O P P Y- N E S S

H O P P Y- N E S S

5% ABV

5.6% ABV

0.4% ABV

13

14

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ALASKAN - AMBER

MONK’S CAFE - FLEMISH SOUR ALE

LEAD DOG - PEANUT BUTTER STOUT

A L T- S T Y L E A L E

SOUR

STOUT

H O P P Y- N E S S

H O P P Y- N E S S

H O P P Y- N E S S

5.3% ABV

5.5% ABV

6.6% ABV

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Beer and pizza—arguably one of the best combos out there. If you’re looking for a new brew to try, you’ve come to the right place. Get a taste of what’s trending and find some new favorites with this craft collection. Cheers!

04

05

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N O R T H COA S T - S C R I M S H AW

KNEE DEEP - BREAKING BUD

SUDWERK - CALIFORNIA HOPPY LAGER

PILSNER

I PA

D R Y- H O P P E D L A G E R

H O P P Y- N E S S

H O P P Y- N E S S

H O P P Y- N E S S

4.7% ABV

6.5% ABV

5% ABV

10

11

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HERETIC - MAKE AMERICA JUICY AGAIN

REVISION - DISCO NINJA

AT H L E T I C - R U N W I L D

H A Z Y I PA

H A Z Y I PA

N O N -A LC O H O L I C I PA

H O P P Y- N E S S

H O P P Y- N E S S

H O P P Y- N E S S

6.5% ABV

7% ABV

0.4% ABV

16

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DESCHUTES - BLACK BUTTE PORTER

NORTH COAST - OLD RASPUTIN

NEW HOLLAND - DRAGON’S MILK

PORTER

RUSSIAN IMPERIAL STOUT

B A R R R E L- A G E D S T O U T

H O P P Y- N E S S

H O P P Y- N E S S

H O P P Y- N E S S

5.5% ABV

9% ABV

11% ABV

S P R I N G 2021 • TH E FI E L D G U I D E • 23

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02

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B E R R Y E S S A - S E PA R A T I O N A N X I E T Y

URBAN ROOTS - LIKE RIDING A BIKE

RUSSIAN RIVER - HAPPY HOPS

I PA

I PA

I PA

Clean, crisp and clear, yet hoppy, this beautiful and very drinkable IPA boasts flavor notes that are both dank and citrusy.

A clean, crisp and clear brew, this bright, ultra-floral IPA uses Mosaic hops from Yakima Valley, Washington. It’s a very simple IPA that’s easy going down.

07

08

A very hoppy India Pale Ale with a big hop profile and slight bitterness, this brew is impressively crisp and clear.

09

S U D W E R K - H E F E W E I Z E N W H E AT

ALMANAC - SUNSHINE & OPPORTUNITY

L AG U N I TA S - I P N A

B AVA R I A N - S T Y L E W H E AT A L E

B A R R E L- A G E D S O U R

N O N -A LC O H O L I C I PA

13

Dry-hopped with Mosaic and Citra hops, this non-alcoholic, full-flavored IPA uses the same ingredients in their highlybalanced IPAs, resulting in the same deliciousness.

Aged in oak barrels with pear juice, this refreshing sour ale is dry-hopped with Citra, Sabro and Mosaic Hops, making it crisp, light and slightly tart.

Made with Huell Melon and Hallertau Tradition hops, this local beer is slightly fruity, dry, light and refreshing.

14

15

ALASKAN - AMBER

MONK’S CAFE - FLEMISH SOUR ALE

LEAD DOG - PEANUT BUTTER STOUT

A L T- S T Y L E A L E

SOUR

STOUT

This amber ale boasts rich malt flavors with just enough hop backing. Red in color, this beer is perfectly balanced and smooth going down.

Dark in color and somewhat fruity on the nose with a malty flavor and slight lactic sourness, this sour is both thirst quenching and palate cleansing.

With a welcome sweetness that’s not too overwhelming, this stout has notes of chocolate and vanilla while also combining a hint of delectable peanut butter.

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04

05

06

N O R T H COA S T - S C R I M S H AW

KNEE DEEP - BREAKING BUD

SUDWERK - CALIFORNIA HOPPY LAGER

PILSNER

I PA

D R Y- H O P P E D L A G E R

Mosaic, Simcoe and Columbus hops provide dank aromas and flavors of tropical fruit and pine, leading to a refreshingly dry finish.

Dry-hopped with Simcoe, El Dorado, Cascade and Chinook hops, this classic lager style has plenty of hop flavor while still being crisp, clean and clear.

Hallertauer and Tettnang hops combined with Munich malt result in a subtle hop character, a crisp, clean palate and a dry finish.

10

11

12

HERETIC - MAKE AMERICA JUICY AGAIN

REVISION - DISCO NINJA

AT H L E T I C - R U N W I L D

H A Z Y I PA

H A Z Y I PA

N O N -A LC O H O L I C I PA

This juicy beer is brewed with no bittering hop addition, which results in a brew that’s gently bitter with notes of citrus and a huge, juicy hop profile.

16

Citra, Galaxy, Mosaic and Amarillo hops blend together beautifully in this brew. It’s juicy with notes of citrus, mango and passionfruit.

17

Brewed with five Northwest hops, this non-alcoholic IPA has an approachable bitterness to complement its malt body.

18

DESCHUTES - BLACK BUTTE PORTER

NORTH COAST - OLD RASPUTIN

NEW HOLLAND - DRAGON’S MILK

PORTER

RUSSIAN IMPERIAL STOUT

B A R R R E L- A G E D S T O U T

The complex flavor of coffee and cocoa make this a well-balanced porter with rich roasted malt flavor, light creaminess and slight hoppy-ness.

Not too sweet or cloying, this delicious brew with big complex flavors and a warming finish has notes of cocoa beans, espresso, nuts and hops.

Roasted malt brings notes of coffee and chocolate along with sweet undertones of vanilla and oak. It’s aged for three months in bourbon barrels, giving it an extra layer of complexity.

S P R I N G 2021 • TH E FI E L D G U I D E • 25

Get the Inside Sip New Glory is a local brewery from Sacramento, but they also have an eatery in Granite Bay. They are, in their own words, “a bunch of crazy, fun weirdos who are committed to the craft of brewing.”

Q&A WITH JARED LONG, D I R E C T O R O F B R E W I N G O P E R AT I O N S

As a brewer for a unique, local brand, what is your brewing mantra?

Make beer that tastes good. Period. At the end of the day, we can talk about ingredients, process, equipment or any of the thousands of variables at play—the only question that matters is, “Does the beer taste good?”

How would you describe your brewery?

New Glory beer is made by a group of eccentric individuals with nerdy hobbies who derive inspiration from odd sources and absurd playlists.

What sets your brewery apart from others? Any future plans?

We definitely push boundaries when it comes to ingredients and concepts. In terms of future plans, we just want to make beer for Sacramento. We obviously like it here and want our brewery’s name to be synonymous with quality and excellence.

What brewing processes do you use that are different or less traditional than most breweries?

Again, we use quite a few non-traditional ingredients and aren’t necessarily afraid to try something that may or may not work.

What are you doing to make the brewing industry more sustainable?

We work with local farmers to repurpose our spent grain as feed for cattle, and our preference to use aluminum cans

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is beneficial for not only the quality of our beer but for transportation and recyclability as well. As we grow, we will continue our efforts to minimize our ecological footprint.

How many local folks do you employ?

Our Sacramento brewery and taproom employs 23 of the best individuals in beer.

Do you use local ingredients?

Yes, when possible we absolutely do.

We are currently making a beer with mandarins from Placerville and grapes from El Dorado County.

Have any good stories about failed experiments?

Oh, tons. We definitely proved to ourselves that adding several hundred pounds of a well-known breakfast cereal to a beer brings out a decidedly unpleasant character.

How much beer do you make in a year?

Approximately 15,000 barrels (about 3.7 million pints/year).

What new releases will we be seeing in our stores?

You can expect an easy-drinking beer that is perfect for the golf course (you’ll know when you see it), a collaboration beer with Pink Boots Society for the hop heads, and many more exciting and new beers.

What brewing trends are you most excited about?

Co-fermentation. In particular, there are some outstanding examples of beers cofermented with grape juice. Marrying the world of beer and wine, in my opinion, has an incredible amount of potential.

Who is your favorite local brewer?

I absolutely love Solid Ground. Innovative yet incredibly traditional. Ridiculously smart folks.

What’s your favorite beer to drink right now?

Trumer Pilsner. There is something incredibly romantic about a brewery that only makes one beer. And they happen to be exceptionally good at it. Trumer Pils is everything a brewer loves about beer: it’s dry, bitter, incredibly difficult to make and immensely sessionable.

What is your “Desert Island Beer?”

Trumer Pilsner. Honorable mention: Coors Banquet Beer.

What beers are you most proud of creating?

Literally, all of them. There isn’t a beer that leaves this brewery that we haven’t put our heart and soul into.

What do craft beer enthusiasts do when not drinking beer? They talk about it, of course! That’s why we reached out to some of our favorite local brewers to pick their brains on some interesting topics.

O U R FAV O R I T E S

NEW GLORY - UBAHDANK

NEW GLORY - GUMMY WORMS

I PA

H A Z Y I PA H O P P Y- N E S S

H O P P Y- N E S S

7. 2 % A B V

5.8% ABV

Mosaic hops provide dank, overripe, tropical fruit flavors that blend perfectly with the barley and malt base in this hoppy IPA with notes of grapefruit, orange peel and pine.

With a careful balance of wheat, oats and brewer’s 2-row barley, this brew is dry-hopped with Citra and Amarillo hops which results in delicious pineapple and fruit notes.

S P R I N G 2021 • TH E FI E L D G U I D E • 27

Urban Roots is an independent craft brewery and smokehouse located in Sacramento, CA. They have been around since 2018, and have some truly amazing beer.

Q & A W I T H P E T E R H O E Y, CO-FOUNDER & BREWMASTER

As a brewer for a unique, local brand, what is your brewing mantra?

We like to make interesting, approachable and balanced beer in a variety of styles. Beer should be a joy to drink, not a challenge or something you have to learn to like. Inspired by art, music and travel, we pour those experiences into our beer flavors and label art.

How would you describe your brewery?

Beer is a thing that brings people together, the great connector. At any given time, you can see people from all walks of life from all over the world having a beer together at our pub. We live by the mantra, “Travelers Welcome,” which is painted just above our front door. Our style is inspired by world travel and the beer cultures we have experienced all over the world, and we want to share that same welcoming atmosphere with our guests.

What sets your brewery apart from others? Any future plans?

While we may be known for IPAs and saisons, we make a lot of lager as well.

These beers take longer to make, so many breweries choose to only make ales; however, from day one we designed the brewery with lager production in mind. This year we plan to expand our experimental IPA offerings and add in some fun new wine and spirit barrel-aged beers.

What brewing processes do you use that are different or less traditional than most breweries?

Time. Our lagers are cold-aged for a minimum of 45 days, and our spirit and wine barrel-aged beers take anywhere

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from 6–24 months to develop the flavors we want. To put that in perspective, a typical IPA can be made in 14 days from brew day to packaging.

What are you doing to make the brewing industry more sustainable?

All of our spent grain (what is left after we extract the sugars from barley malt) goes to a local farmer who raises goats and sheep. There are efficiencies built into our brewhouse to reclaim water for subsequent brewing and cleaning operations, and we have a high-volume on-demand hot water generator so we don’t have to spend energy keeping large volumes of water hot and ready to use.

How many local folks do you employ?

During normal operations, our two restaurants and brewery employ about 60 people.

Do you use local ingredients?

We have an entire line of saison-style beers that use all local ingredients.

Wheat and barley are grown in Woodland and Esparto, California, which is then malted in Alameda. We also have beers in this series featuring local fruit.

Have any good stories about failed experiments?

We say that when an intended outcome fails that the beer just wants to be something else. It is up to us as creators to let that happen rather than fight it. For example, we have a beer in our seasonal lineup called “Juice Flowers” which is a double IPA with apricots. Originally, we wanted a piney, citrusy double IPA, but when we tasted it after dry-hopping, it was all stone fruit flavors from the hops.

We rolled with that by adding apricots to enhance that character even further, and a new beer was born!

How much beer do you make in a year?

Last year we produced 2,600 barrels, which is about 5,200 full-size kegs or 26,000 cases of 16-oz. cans.

What new releases will we be seeing in our stores?

Modest Pleasures IPA is our most recent addition to our lineup—it’s a tropical, easy-drinking unfiltered IPA. Also expect to see Mellowwood Maibock, a traditional German-style lager that we cold-age in Bogle wine barrels, as well as a series of constantly rotating IPAs. What brewing trends are you most excited about?

We are starting to see more and more brewers make lager, which is exciting for us, but we also like the trend back toward clean, crisp West Coast-style IPAs. Who is your favorite local brewer?

Flatland Brewing in Elk Grove, California.

Creative, interesting beer while still being something you can drink a whole glass of.

What’s your favorite beer to drink right now?

The beer I drink most is Urban Roots 10˚ Czech Lager.

What is your “Desert Island Beer”?

Saison DuPont.

What beers are you most proud of creating?

Our 10˚ Czech Lager. It is such a light and delicate style, there are no loud flavors to hide flaws behind. To make a beer that is only 3.7% ABV but so clean and full of flavor is something we are very proud of.

02

S P R I N G 2021 • TH E FI E L D G U I D E • 29

Sweet Pie, Sweet Life Want some pie? Of course, you do! Luckily, there are countless ways you can enjoy this divine dessert. If you’re ready to roll up your sleeves and channel your inner baker, we’ve got the recipes to get you started. And if you’d rather just dig in, drop by our store for pre-made crusts, fillings, toppings and even complete pies you can enjoy on the way home. With this many mouthwatering possibilities, the pie’s the limit!

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Pie Crust PREP TIME: 10 MINUTES, PLUS 30 MINUTES CHILLING YIELD: 2 PIE CRUSTS (9 INCHES EACH)

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

INGREDIENTS

2½ cups all-purpose flour ½ teaspoon salt 1 teaspoon sugar 8 ounces unsalted butter, cold 8–10 tablespoons ice water Preparation Combine flour, salt and sugar in a work bowl. Cut in butter with a pastry cutter or fork, making pea-sized pieces. Add ice water and gently mix until the dough just begins to come together.

Avoid overworking the dough, as this can cause it to become tough.

Separate dough into 2 equal portions.

Wrap each in plastic and refrigerate for 30 minutes before rolling. When chilled, place dough onto a floured work surface and roll out to between ⅛–¼ inch thick.

Pie Dough Pro Tips Chill Out: The secret to creating a flaky pie crust is keeping everything cold. If your butter gets too warm while forming or rolling out the dough, cool everything down in the fridge for 15 minutes before continuing.

Easy Does It: Overworking the dough can cause it to become tough, so stop mixing when the dough just comes together (it should hold its shape when you lightly squeeze a fistful). If the last bits of dough are too dry, just remove the good dough and sprinkle a little water on the floury bits before incorporating with the rest.

CLOVER SONOMA BUTTER High-quality butter is a must-have ingredient for tender, flaky pie crusts. This beautiful butter comes from a local, Certified B Corporation dedicated to purity, sustainability and, of course, delicious dairy.

Make Ahead: Pie dough can be kept wrapped and stored in the fridge for up to three days or in the freezer for up to three months—perfect for when you don’t have time to make a whole pie in one day! If working from frozen, let the dough defrost overnight before using.

Roll with It: When you’re ready to roll, place your dough on a floured surface or nonstick baking mat. Rotate your dough every few rolls to prevent it from sticking, maintain an even thickness and make your dough circle as round as possible.

Circle Up: You don’t need math to figure out the right diameter of dough! Just flip your chosen pie pan upside down and make sure your dough is at least 1 inch wider than the pan.

On the Move: To transfer your dough to the pie plate, either roll it back onto the rolling pin or gently fold it in quarters, then unfold in the plate.

If you’d rather skip straight to the filling, you can also find pre-made pie crusts in our store!

S P R I N G 2021 • TH E FI E L D G U I D E • 31

Step-by-Step Lattice Crust Make your pie look just as good as it tastes with a lovely lattice top!

• Roll out your top crust into a 12-inch circle, then use a sharp knife or cutter to cut it into 1-inch-wide strips.

• Place your bottom crust into a prepared pie pan, add filling and smooth out the top.

• Lay half of the dough strips side by side on top of the filling, then fold every other strip back on itself.

• Place another strip perpendicular across the center, then unfold the strips over the center strip.

• Fold the strips that are underneath the center strip back, lay another strip down next to the center strip, then unfold the strips over it.

• Repeat until all of the dough strips have been used.

• Use scissors to trim away any excess dough.

• Fold edges over and crimp as desired.

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A Crust for Every Occasion Decorating the top crust of a pie is more than just making vent holes for steam—there are as many ways to embellish your pie as there are ways to fill it! Give one of these ideas a try, or let your creativity shine with your own pie crust pièce de résistance.

• Practice your weaving skills with a lattice top like on p. 32.

• To make a rosette of twists, cut your dough in ½-inch strips. Starting from the center, twist each strip of dough clockwise, then continue with each strip of dough until the whole top is covered.

• Use fun cookie cutter shapes to expose some of the colorful filling and add another layer of decoration.

• Slash your pie crust in a lovely pattern for a simple yet elegant finish.

S P R I N G 2021 • TH E FI E L D G U I D E • 33

Strawberry Rhubarb Pie PREP TIME: 15 MINUTES, PLUS 30 MINUTES MACERATING COOK TIME: 45–55 MINUTES YIELD: 6–8 SERVINGS

This strawberry rhubarb pie is great on its own, and even better topped with fresh whipped cream infused with honey and lavender (see p. 42 for recipe).

INGREDIENTS

2 cups strawberries, quartered 4 cups rhubarb, cut into 1-inch pieces ½ cup granulated sugar 1 teaspoon salt 3 tablespoons cornstarch 2 unbaked pie crusts (9-inch diameter) 1 egg, beaten

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Preparation Place strawberries, rhubarb, sugar and salt in a work bowl.

Let macerate for 30 minutes.

Heat oven to 350°F. Drain off all liquid from the fruit and reserve. Toss the strawberries and rhubarb with the cornstarch and ½ cup of the macerating liquid.

Place bottom pie crust into a 9-inch pie dish. Add the strawberry rhubarb filling and cover with the top crust.

Crimp the edges and brush with egg wash. Make 3–4 slits in the top crust with a paring knife to vent the pie.

Bake for 45–55 minutes, until the crust is browned and filling is bubbling. Let cool a minimum of 1 hour before serving.

INGREDIENTS

Peach & Blueberry Pie PREP TIME: 15 MINUTES COOK TIME: 55–65 MINUTES YIELD: 6–8 SERVINGS

Enjoy this lovely fruit pie year-round (and save yourself some hassle) by using canned peaches. For an added zip, try topping the finished pie with whipped crème fraîche.

2 cups canned peaches, drained, liquid reserved 1 cup fresh blueberries 2 tablespoons brown sugar ½ teaspoon cinnamon 2 ounces butter 1 lemon, zested 3 tablespoons cornstarch 2 unbaked pie crusts (9-inch diameter) 1 egg, beaten Preparation Heat oven to 350°F.

Combine the drained peaches and blueberries in a work bowl. Add the brown sugar, cinnamon, butter, lemon zest, cornstarch and 1 cup of the reserved peach liquid to a sauce pot. Bring to a simmer until thickened and then toss with the peaches and blueberries.

Place bottom pie crust into a 9-inch pie dish.

Add the filling and cover with the top crust.

Crimp the edges and brush with egg wash.

Make 3–4 slits in the top crust with a paring knife to vent the pie.

Bake for 50–60 minutes, until the crust is browned and filling is bubbling. Let cool a minimum of 1 hour before serving.

S P R I N G 2021 • TH E FI E L D G U I D E • 35

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Cherry Pie with Almond Streusel PREP TIME: 10 MINUTES,

Pro Tip: Use this streusel to top fruit pies, or enjoy it on ice cream, coffee cake or anything else that could use a sweet, crispy topping.

COOK TIME: 55–65 MINUTES YIELD: 6–8 SERVINGS

Amp up canned cherries with a touch of citrus zest and a crunchy streusel topping to take this classic pie over the top.

INGREDIENTS

Cherry Pie: 2 cans (14.5 ounces each) tart red cherries 1 lemon, zested 1 orange, zested 2 tablespoons cornstarch 6 tablespoons granulated sugar 1 unbaked pie crust (9-inch diameter) Almond Streusel: ¼ cup butter, softened ¼ cup brown sugar ½ cup flour ¼ teaspoon cinnamon ¼ cup sliced almonds, rough chopped Preparation Heat oven to 325°F. To make the pie filling, drain the cherries, reserving 1 cup liquid. Place reserved cherry liquid in a small sauce pot with citrus zests, cornstarch and sugar. Bring to a boil to thicken and then toss with the cherries.

To make the streusel topping, combine butter, brown sugar, flour and cinnamon in a work bowl. Mix together with your fingers until the butter is broken into ¼-inch pieces. Add the almonds and mix until well combined.

To assemble the pie, place the pie crust into a 9-inch pie dish. Add the cherry filling and then spread streusel evenly over the top. Bake for 50–60 minutes, until the streusel is golden brown and filling is bubbling. Cool at least 1 hour before serving.

OREGON SPECIALTY FRUIT CANNED CHERRIES Enjoy a taste of summer any time of the year with canned or frozen fillings! These tart and tangy cherries are hand-selected, non-GMO and packed in water for maximum flavor, quality and versatility.

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(Pre-Made)

Easy as Pie The only thing better than fresh, homemade pie is not having to work for it. Drop by our bakery for a variety of decadent desserts including premium pies available whole or by the slice!

Heidi’s Pies Made locally in San Mateo and delivered fresh to our stores, these famous pies are made from scratch using fresh fruit without preservatives, additives or fillers. Visit our bakery to see what flavors are in season.

Lemon Meringue: This impressive pie starts with a fantastically flaky crust, topped with a sweet and tangy lemon curd filling, then piled high with a cloud of airy meringue.

Key Lime: Sweet and tangy in perfect balance, this creamy, dreamy pie features a graham cracker crust and a tantalizing lime custard finished with real whipped cream.

S P R I N G 2021 • TH E FI E L D G U I D E • 39

Willamette Valley Pie Company Baked fresh in-house, these all-natural pies are handmade by a family-owned company in Oregon with fresh whole fruit and no additives, preservatives or trans fat—only the good stuff!

Marionberry Pie: One of Willamette’s most popular pies, this delicious dessert features premium marionberries grown in the Northwest.

Forest Berry Pie: Why choose one berry when you can have three? This pie stars a tasty trio of marionberries, blueberries and blackberries.

Cherry Pie: This classic pie highlights the sweet tartness of the cherries with just a hint of almond, all nestled in a flaky, handmade crust.

Strawberry Rhubarb Pie: For a sweet taste of spring, make sure you try this sensational pie made with strawberries, rhubarb and orange zest.

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Fresh from Our Bakery NEW Lime Tart: Starring the same luscious lime custard filling from our ever-popular Lime Bars, this tart takes it to new heights with fresh whipped cream and a shortbread base.

Banana Cream Pie: Smooth and sweet, this cream pie classic is filled with custard and fresh sliced bananas, then topped with whipped cream and sliced almonds.

NEW Raspberry Cream Pie: This radiant pie features a traditional pie crust filled with our homemade raspberry cream and fresh whipped cream on top.

Homemade with Love If you want to enjoy some sweet home cooking without the work, just look for our Homemade icon!

From artisan pastries and scratch-made breads to delectable pies and tarts like these, our bakery’s culinary creations are handcrafted in-house by our own talented team with the highest quality ingredients and a whole lot of love.

WITH

WITH

LO

VE

LO

VE

S P R I N G 2021 • TH E FI E L D G U I D E • 41

Infused Whipped Cream F I V E W AY S

Infusing whipped cream adds an extra dimension of flavor to any dessert. Use this simple formula to take the classic topping to the next level, or get creative and invent your own flavor combo.

YIELD: 1½ CUPS PREP TIME: 5 MINUTES, PLUS 8 HOURS INFUSING COOK TIME: UP TO 5 MINUTES

INGREDIENTS

Honey Lavender Whipped Cream 1 cup heavy cream 2 tablespoons dry lavender 2 tablespoons Fresh to Market Honey Mint Whipped Cream 1 cup heavy cream 2 sprigs mint leaves, picked and chopped 1½ tablespoons sugar Vanilla Bean Whipped Cream 1 cup heavy cream ½ vanilla bean, split lengthwise with seeds removed and reserved Orange Cinnamon Whipped Cream 1 cup heavy cream 1 cinnamon stick, toasted at 400°F for 5 minutes 4 strips of orange peel Bourbon Whipped Cream 1 cup heavy whipping cream 1½ tablespoons sugar 1 tablespoon Larceny Bourbon Preparation: Mix together chosen ingredients in a storage container. Refrigerate for a minimum of 8 hours or overnight to allow flavors to infuse (unless making Bourbon Whipped Cream, which may be used immediately). Strain out the solids, then whip cream to soft peaks.

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Pro Tip: Use a whisk instead of an electric mixer to avoid overmixing.

LARCENY KENTUCKY STRAIGHT BOURBON WHISKEY The smooth vanilla and toasted oak notes in this award-winning small batch bourbon make it a great choice for introducing to your dessert (and sipping on the side). Cheers!

FRESH TO MARKET HONEY Pure, raw, all-natural and produced locally with honey from Yolo, Sacramento, Solano, Sonoma, Napa and Marin counties—there are few things sweeter than our Fresh to Market Honey!

CLOVER SONOMA AEROSOL WHIPPED LIGHT CREAM Skip the whipping altogether with these convenient cans of non-GMO goodness made with real cream from family dairies! Enjoy the classic lightly sweetened variety, or pile on their Brown Sugar & Vanilla version for extra flavor.

CLOVER SONOMA HEAVY WHIPPING CREAM Simple recipes let each ingredient shine, so be sure to pick the best. Made locally and sustainably by a family-owned B-Corporation, this whipping cream has a minimum of 40% butterfat for ultra-creamy decadence.

S P R I N G 2021 • TH E FI E L D G U I D E • 43

Vanilla Bean Ice Cream PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES, PLUS 2 HOURS CHILLING YIELD: ABOUT 1 QUART

Using both the seeds and the pod of the vanilla bean gives this luxurious ice cream that pure vanilla flavor that can’t be matched by a bottle.

INGREDIENTS

2 cups heavy cream 1 cup whole milk 1 vanilla bean ⅔ cup sugar 6 egg yolks Preparation Place cream and milk in a heavybottomed sauce pot. Split vanilla bean in half and scrape out seeds with the back of a knife. Add seeds and pod to the cream mixture. Bring to a simmer.

In a medium work bowl, combine sugar and egg yolks. Slowly strain the warm cream mixture into another bowl.

Remove the vanilla pod, but press as many of the seeds as possible through the strainer into the cream mixture.

Stirring constantly, pour the warm cream gradually into the egg mixture.

When all of the cream has been incorporated, transfer back to the pot over low heat. Stir constantly and scrape the bottom of the pot with a rubber spatula until the custard reaches 165°F. Strain custard through a fine mesh strainer, and then chill in the refrigerator for 2 hours (or place the container with the custard into an ice bath and chill for 10–15 minutes).

Once chilled, churn custard in an ice cream maker per manufacturer’s instructions until set. Freeze for at least 2 hours before serving. If freezing overnight, let sit at room temperature for 15 minutes before serving.

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Pie is even better when you add ice cream to the equation. Whether you make your own or swing by our frozen department, pure, unadulterated vanilla is a surefire way to make your pie shine.

From French to Tahitian, sheep’s milk to non-dairy, à la mode, mean or median, these aren’t your average vanillas.

CLOVER SONOMA VANILLA BEAN ICE CREAM • Family-owned and operated in Petaluma since 1916 • American Humane Certified and a Certified B Corporation • Made with real Madagascar vanilla and extra cream

À la Mode

MCCONNELL’S VANILLA BEAN ICE CREAM • Made from scratch in Santa Barbara since 1949 • Ingredients include local, grass-grazed milk and cream • Features Madagascar vanilla from R.R. Lochhead

FIORELLO’S TAHITIAN VANILLA ARTISAN GELATO • Locally made in the Bay Area since 1982 • Handcrafted with wholesome ingredients • No added air for a decadently delicious dessert

DOUBLE RAINBOW FRENCH VANILLA ICE CREAM • Family-run in San Francisco since 1976 • Made with the finest milk, cream, eggs and vanilla • This fantastic flavor has won Best in America!

NEGRANTI CREAMERY VANILLA BEAN ICE CREAM • Family-owned and operated in Paso Robles, California • Made with milk from pasture-raised sheep • Lactose intolerant-friendly and gluten free

BECKON VANILLA ICE CREAM • French custard-style ice cream from a women-owned company • Made with real milk and cream, plus lactase to make it lactose free • Features double-fold Madagascar Bourbon Vanilla

LATEST SCOOP VANILLA COCONUT CREAM GELATO • Handcrafting frozen desserts in Berkeley since 1979 • Non-dairy gelato made with Madagascar vanilla bean extract • Winner of the 2020 New Product sofi™ award!

S P R I N G 2021 • TH E FI E L D G U I D E • 45

Pies to Savor

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Who says pie has to be sweet?

Pizza was proof enough, but that’s hardly the only savory circle to tuck into for a warm and hearty meal. From a classic quiche to individual vol-au-vent and more, we have the recipes (and the ready‑made entrées) so you can enjoy pie around the clock. Comfort food, here we come.

Bacon, Leek & Asparagus Quiche PREP TIME: 25 MINUTES COOK TIME: 60–70 MINUTES YIELD: 6–8 SERVINGS

This tasty quiche makes a savory centerpiece for breakfast, brunch, lunch or dinner! To avoid a soggy bottom, be sure to blind bake the crust before filling.

INGREDIENTS

1 unbaked pie crust (9 inches in diameter) 6 ounces bacon, small diced 1 leek, small diced 4 ounces asparagus, cut into ½‑inch slices 4 ounces white cheddar cheese, shredded 5 eggs, beaten ¾ cup half and half 1 teaspoon salt ¼ teaspoon black pepper

Shepherd’s Pie PREP TIME: 35 MINUTES COOK TIME: 1½ HOURS YIELD: 6–8 SERVINGS

This savory “pie” is the ultimate comfort food. Enjoy hearty meat and veggies topped with a generous helping of buttery mashed potatoes, all baked to golden perfection.

Preparation Heat oven to 375°F. Place pie crust into a 9‑inch pie tin and prick the bottom with a fork. Line the crust with parchment paper, fill with dry beans or pie weights and blind bake for about 15 minutes. Remove pie weights and parchment paper and continue to bake until crust just starts to brown, 5–10 minutes. Remove from oven and let cool.

Reduce oven temperature to 325°F. Render bacon until crispy in a medium sauce pot. Place the bacon on a paper towel to drain, then discard any excess fat. Add the leeks to the same pot and cook on low until tender. Mix the cooked leeks with the bacon, asparagus and cheese and place in the pie shell.

Mix together the eggs, half and half, salt and pepper and pour in the pie shell over the vegetable mixture. Stir gently to incorporate.

Bake until quiche is set and top is golden brown, 40–45 minutes.

1 tablespoon rosemary, chopped fine 1 tablespoon thyme, chopped fine 2 tablespoons garlic, minced 2 tablespoons tomato paste 6 ounces red wine 3 tablespoons flour 1 pint beef stock 1 tablespoon salt 1 tablespoon black pepper ½ cup heavy cream 1 cup frozen peas

INGREDIENTS

Preparation

Topping: 3 pounds large Yukon gold potatoes ½ cup butter, melted ½ cup heavy cream, heated 1 egg yolk Salt and white pepper, to taste

Heat oven to 400°F.

Filling: 1½ pounds ground lamb 1 tablespoon butter 1 yellow onion, small diced 1½ cups carrots, small diced

For the topping, bake potatoes until tender, 45–55 minutes, or until a knife passes through easily. While potatoes are still very hot, pass through a food mill or mash with a potato masher, then fold in the butter, cream and egg yolk. Season to taste with salt and pepper. Use a spatula to mix evenly, then place in a piping bag with a large star tip.

While potatoes are cooking, brown the lamb in a heavy‑bottomed stainless

steel or cast iron sauté pan. Once well browned, transfer lamb to a colander to drain any excess fat.

Place the sauté pan back over medium heat. Add the butter and sauté the onion and carrots with the rosemary, thyme and garlic for 15–20 minutes, until well caramelized. Add the tomato paste and sauté for 2–3 minutes until it begins to brown.

Deglaze with the red wine and reduce until nearly dry to make a glaze the consistency of maple syrup. Add the flour and mix to combine. Add the beef stock and bring to a simmer, then add the drained lamb and return to a simmer.

Season with salt and pepper.

Add the heavy cream and bring to a simmer. Stir in the peas and transfer to an oven‑safe baking dish. Filling should only come ⅔ of the way up the side of the dish.

Pipe the mashed potatoes on top of the lamb mixture and bake until the potatoes are golden brown and the filling is bubbling, 15–20 minutes.

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Chicken & Mushroom Vol‑au‑Vent PREP TIME: 30–40 MINUTES COOK TIME: 1 HOUR & 15 MINUTES YIELD: 8 SERVINGS

These savory French pastries feature an airy puff pastry shell filled with a rich and creamy chicken filling. They may look fancy, but don’t let that stop you from making a batch of your own!

INGREDIENTS

1 pound boneless chicken thighs 2 sheets puff pastry (7x14‑inch sheets) 1 egg, beaten 3 tablespoons butter 1 yellow onion 3 portabella mushrooms, medium diced

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1½ cups baby carrots, cut into ½‑inch pieces 1 tablespoon thyme, chopped 2 tablespoons flour 2 cups chicken stock ½ cup heavy cream 1 cup fresh spinach, chopped Salt and black pepper, to taste Preparation Heat oven to 400°F. Place chicken thighs in a 3‑quart sauce pot on low heat and cover with a lid.

Let cook for 30–40 minutes, stirring occasionally, until thighs are tender and just beginning to shred. Remove chicken from pan and cut into ½‑inch cubes.

Reserve any accumulated liquid.

While thighs are cooking, use a 3½‑inch pastry cutter to cut 16 circles out of the sheets of puff pastry. Lay 8 circles on a lined baking sheet and brush with beaten egg. Using a 2½‑inch pastry cutter, cut the center out of the remaining 8 circles to create a ring. Place 1 ring on each

circle of puff pastry on the baking sheet.

Brush ring with egg wash, then bake until puffed and golden brown. Remove from oven and let cool to room temperature.

Add butter to the pot used for the chicken and sauté the onions and mushrooms on medium heat until onions are translucent. Add the carrots and thyme and cook for 2 minutes. Dust with the flour and stir to incorporate.

Add the chicken stock in ½‑cup increments until all of it is incorporated and a smooth sauce develops.

Supplement stock with reserved cooking liquid from the chicken thighs if needed. Let simmer for 15 minutes.

Add the cream and bring to a simmer.

Adjust seasoning with salt and pepper and mix in the spinach, then remove from heat.

Cut around the inside ring of puff pastry and remove excess puff from the center while leaving the bottom intact to create a cylinder. Fill each vol-au-vent with the hot chicken mixture and serve.

Ham & Sweet Pea Tavern Pie PREP TIME: 30 MINUTES COOK TIME: 1 HOUR YIELD: 6–8 SERVINGS

You can use a store‑bought crust or make your own using our simple pie crust recipe on p. 31 for this classic savory pie. Either option yields delicious results!

INGREDIENTS

2 unbaked pie crusts (9 inches in diameter) 2 cups heavy cream 15 ounces English peas, frozen 1 tablespoon butter 1 yellow onion, small diced

¾ cup carrots, small diced 2 ounces white wine 1 tablespoon flour 2 tablespoons whole grain mustard 8 ounces ham, small diced Salt and pepper, to taste 1 egg, beaten Preparation Heat oven to 350°F. Prepare a 9‑inch pie tin with the bottom pie crust.

Heat cream in a heavy‑bottomed sauce pot and reduce until about 1¼ cups remain. Add the peas and just bring to a simmer. Transfer pea and cream mixture to a container large enough so that the mixture is no more than ½ inch deep. Place mixture in the refrigerator to cool. When cool, crush the peas with the back of a spoon or the bottom of a pot and reserve.

Add butter to a sauté pan and sauté the onions and carrots until the onions are translucent and the carrots are not quite tender. Add the white wine and reduce until nearly dry. Remove from heat and add the flour and mustard.

Mix to incorporate evenly. Fold in the crushed pea mixture and ham, and season to taste with salt and pepper.

Place filling in the prepared pie dish and brush the edge of the crust with egg wash. Place top crust over filling and crimp the edges. Pierce the top with a paring knife to vent in 4–5 places and brush the top with the egg wash.

Bake for about 1 hour, until crust is golden brown. Let rest 10 minutes before serving.

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Gourmet Takeaways Don’t want to cook? You don’t have to!

Our chefs use signature recipes to create all sorts of delicious, restaurant‑quality dishes that are ready when you are. This spring, look for savory pies like these, made from scratch daily using local, organic and seasonal ingredients. Selection may vary by store, which means you can discover something new each visit!

GALETTES These free‑form pies in our deli case feature decadent fillings that make every meal feel like a special occasion. Try fantastic flavors like our Mushroom & Leek Galette with fresh goat cheese crumbles, our Apple & Fig Galette with creamy brie and our Roasted Tomato & Thyme Galette with feta, all in buttery puff pastry shells.

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HOMEMADE WITH LOVE Nothing says extraordinary like good home cooking, but if you’d rather someone else do the work, our chefs are happy to help!

Look for our Homemade icon in stores to find low‑stress, high‑quality meal solutions handcrafted by our own talented team with the highest quality ingredients.

From our kitchen to yours, dinner is done.

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Feed the whole family with an incredible, chef‑prepared quiche from our grab‑and‑go wall. Our simply elegant Florentine Quiche features spinach and Swiss cheese, while our Quiche Lorraine stars bacon, green onions and Swiss cheese, and our Tomato & Basil Quiche brings the flavors of summer with roasted tomatoes, mozzarella and Pecorino Romano.

POT PIES For a classic comfort food that’s just the right size, drop by our deli case to pick up a homemade pot pie or two. Enjoy our traditional Chicken Pot Pie filled with carrots, onion, celery, potatoes and peas in a rich velouté sauce, or go meat‑free with our Veggie Pot Pie which has everything but the chicken, both baked in pie shells and topped with puff pastry.

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Cake.

Even small celebrations deserve amazing desserts.

Order online to make any occasion extraordinary.

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