Whether you’re looking for gluten-free goodies, vegan snacks, local produce or all of the above, our helpful Lifestyle Icons make it easy to shop, cook and eat the way you want. At Nugget Markets, we’re proud to carry a wide variety of products fit for all our guests’ dietary guidelines and lifestyle choices. From Dairy Free and No Added Sugar to Fair Trade, Organic and more, keep an eye out for these handy icons throughout our stores, ads and this very Field Guide to find just what you’re looking for.
Want to learn more about our Lifestyle Icons? Get the details at nuggetmarket.com/lifestyle
TABLE OF CONTENTS
Scoop Local PAGE 4
Sundae Fun Day PAGE 9
Burger Bonanza PAGE 12
Fry Day I’m in Love PAGE 20
Spin the Bottle PAGE 22
Crunch Time PAGE 25
Snack Attack PAGE 26
S.O.S. (Sip on Sparkles) PAGE 34
Mix & Match PAGE 38
Bloody Mary PAGE 40
California Love PAGE 44
PAGE 36
Aperol & Tequila Cocktail
SCOOP LOCAL
As a local, family-owned grocer, we love finding local products to share with our guests! With so many wonderful dairies and creameries in our region, ice cream is one of the sweetest ways to celebrate local love. These incredible ice creams and other products marked with our Local Lifestyle Icon are grown or produced within 100 miles of our home offices in Yolo County. Look for the icon to enjoy local à la mode!
Bringing tastefully bizarre ice cream flavors to the Bay Area since 2008, founders Jake and Sean (not actually Humphry or Slocombe) have made quite the name for themselves with their deliciously irreverent desserts. From Matchadoodle (green tea ice cream with house-made snickerdoodles) to Blue Bottle Vietnamese Coffee (one of their original flavors) and many others, do yourself a flavor and give them a try.
If you dream of ice cream but dessert doesn’t fit in your diet, Re:THINK Ice Cream may be your saving taste. Fresh from Napa Valley, these delightful, doctor-approved ice creams are made for a healthy lifestyle. Not only are they low glycemic and low in sugar, carbohydrates and calories, they also have actual nutrition with whey protein, prebiotic fiber and green tea extract. Real ice cream. Real benefits. Really, really good.
RE:THINK ICE CREAM
HUMPHRY SLOCOMBE ICE CREAM
The Latest Scoop has been handcrafting traditional, artisan frozen desserts in Berkeley since 1979. Dedicated to consistent quality and taste, they use only the finest ingredients, use a process that leaves no air content in the final product and have won two sofi™ Awards from the Specialty Food Association for their Ginger Pear Sorbet and Passion Fruit Guava Sorbet!
Scoop, there it is!
If we’re ever stuck on a desserted island, we hope it’s with ice cream as good as this. Founding twin, Neal Gottlieb, opened Three Twins in 2005 with the mission of producing affordable, accessible and inconceivably delicious organic ice cream. How do they do it? With locally sourced milk and cream and other premium ingredients. The company also donates 1% of sales to land conservation initiatives!
THREE TWINS ICE CREAM
Cream of the Crop.
Since 1916, Clover Sonoma has been committed to producing quality dairy products with compassion and sustainability, and their decadent, old-fashioned ice creams are some of the best. Family owned and operated in Petaluma, Clover Sonoma is also an American Humane Certified dairy and a Certified B Corporation so you can feel good about serving that extra scoop.
CLOVER ICE CREAM
Make any day extra decadent with a super-sized sundae piled high with all your favorite toppings. For a proper ice cream social, show us your favorite flavors and cool ice cream creations online! #nuggetmarkets #nuggeticecream
Nature’s Charm Coconut Sauces
If your frozen dessert is dairy-free (or even if it isn’t), you’ll love Nature’s Charm Coconut Sauces, made with real coconut milk. Enjoy delicious, vegan-friendly flavors like Salted Caramel and Chocolate Fudge, along with their Coconut Whipping Cream.
India Tree Nature’s Colors Carnival Mix Sprinkles
From cookies and cakes to anything à la mode, sprinkles add a little magic to any dessert. Even better, India Tree Sprinkles are made with natural, plant-based food coloring and no artificial dyes, which means you can throw it around like sweet, edible confetti.
Ghirardelli Chocolate Premium Sauces
Ghirardelli has been making quality chocolate locally in San Francisco since the 1800s. Get saucy with a drizzle of their premium Chocolate sauce made with real chocolate, rich and silky Creamy Caramel sauce or, for a sundae that’s twice as nice, both!
Blue Diamond Almonds & Fruit
For a little extra crunch, add a handful of Dark Chocolate Flavored Almonds & Toasted Coconut from Blue Diamond Almonds in Sacramento! These locally grown nuts come in a variety of fruity combos, perfect for adding taste and texture to any ice cream.
RECIPE
Watermelon Sorbet
YIELD: 5 CUPS
PREP TIME: 15 MINUTES
+ 3½–4 HOURS CHILLING COOK TIME: 10 MINUTES
INGREDIENTS
1 cup sugar
½ cup water
1 lemon, zested 10 mint leaves
4 cups watermelon puree (from a 4–5-pound watermelon)
PREPARATION
Combine sugar, water, lemon zest and mint leaves in a sauce pot. Bring to a simmer, turn off the heat and let steep for 10 minutes. Strain out zest and mint leaves, then mix syrup with watermelon puree and chill for 1 hour. Pour chilled sorbet base into an ice cream machine and churn according to manufacturer’s instructions. When sorbet is finished, place in freezer for 2 hours to set completely before serving.
DIY Ice Cream Sandwiches
Line a rimmed baking sheet (about 1 inch tall) with parchment paper.
Spread ice cream evenly in pan, then place in the freezer for 2 hours to set.
Use round cutters the same size as your chosen cookies to cut disks of ice cream.
1 2 3 4
Gently press ice cream disks between 2 cookies, then place back in the freezer for 1 hour.
Crispy Chocolate Chip Cookies
Burger Bonanza
CASUAL, VERSATILE AND DELICIOUS , burgers are the natural choice for backyard barbecues when the sun is up ’til 9. Whether you go for beef or veggie, cheddar or jack, ketchup or catsup, we’ve got a few fantastic ideas to help you build your best burger yet.
Mediterranean Lamb Burger
IF LAMB’S YOUR JAM , season
Cascade Creek Ground Lamb with Spiceology Greek Freak, lemon zest and chopped Kalamata olives for a flavorful burger patty. Slather an Asiago Black Pepper Bun from our bakery with Mina Harissa and homemade feta spread, then add the grilled patty, pickles, red onion, lettuce and heirloom tomato, finished with a dash of salt, pepper, red wine vinegar and extra virgin olive oil.
Cascade Creek Ground Lamb
Humanely and sustainably raised by family farmers along the West Coast, Cascade Creek lamb is 100% grass-fed, antibioticfree and pasture-raised, resulting in a flavorful, premium protein.
Spiceology
Greek Freak
Mediterranean Rub
Enjoy high-intensity flavors and aromas with this enticing spice blend featuring dried onion, sun-dried tomato, chili pepper, orange peel powder and herbs.
Made with chilies, garlic, extra virgin olive oil, vinegar and no preservatives, this uniquely delicious North African chili sauce is hot, tangy and savory in all the right ways.
Mina Harissa Red Pepper Sauce
Low-Carb Bison Burger
LOW IN CARBS AND HIGH IN FLAVOR , this keto-friendly burger starts with a Durham Ranch Ground Bison patty seasoned simply with salt and pepper. Once cooked, top it with savory stewed mushrooms, crispy fried chicken skin and—any burger’s crowning glory—a fried egg. Skip the bun and wrap it in iceberg lettuce for the ultimate bread-free burger.
Durham Ranch Ground Bison
Naturally lean and totally tasty, Durham Ranch bison is humanely and sustainably raised on small family ranches that focus on both preserving the land and raising healthy animals.
Certified Piedmontese Ground Beef
Humanely raised with care and never ever any added hormones or antibiotics, Certified Piedmontese all-natural beef makes tender, lean and juicy burgers perfect for throwing on the grill.
Spiceology Black Magic Cajun Rub
Fresh ground in small batches by a chef-owned company, this innovative spice blend stars cayenne, paprika, garlic and herbs. Try it with burgers or other barbecue favorites.
Cajun Beef Burger
GIVE YOUR BASIC BURGER
PATTY A BOOST by mixing
Certified Piedmontese 85%
Lean Ground Beef with Spiceology Black Magic, granulated garlic, salt and pepper. After grilling, add Snowdonia Beechwood
Smoked Cheddar, fried green tomatoes, homemade bacon jam and an herb salad of parsley, chives and tarragon, all on a pretzel bun.
Snowdonia Cheese Company
Beechwood Smoked Cheddar
This award-winning cheese is just asking to be melted on a burger. Notes of beechwood highlight the mellow, smoky cheddar for extra depth of flavor.
Turkey Caprese Burger
ENJOY TWO SUMMER CLASSICS IN ONE with this fantastic fusion of flavors. Start by forming a patty with Diestel Ground Turkey mixed with Seggiano Basil Pesto, salt and pepper. After it’s hit the grill, dress it up with vibrant Kumato tomatoes, fresh mozzarella, fresh basil and a balsamic vinegar reduction, all on a wheat Kaiser bun fresh from our bakery.
Diestel Ground Turkey
For a lighter meat option, try Diestel Ground Turkey made with whole muscle turkey dark meat and no artificial ingredients or preservatives, hormones, antibiotics, growth stimulants or fillers. The bird’s the word!
Seggiano Basil Pesto
This premium Italian pesto is raw, vegan and gluten free. Made with extra virgin olive oil and the tender, hand-picked leaves of fresh Ligurian basil, it’s one of the best store-bought pestos available.
Potted Basil
Find live, California-grown basil plants in our floral department and enjoy fresh basil all summer long! The more you harvest, the more it grows, so pluck regularly from the top down and enjoy with burgers, pasta, drinks and more.
Beyond Meat Burger
THIS VEGETARIAN BURGER IS SO GOOD EVEN CARNIVORES WILL WANT A TASTE. To build your burger, simply top a brioche hamburger bun from our bakery with a grilled Beyond Meat Plant-Based Burger Patty, Eli’s Premium Ketchup, Miyoko’s Vegan Roadhouse Cheese Spread, green leaf lettuce, fresh tomato, avocado and your favorite pickles. For a vegan burger, simply swap out the brioche bun for a dairy/egg-free option!
Beyond Meat
The Beyond Burger
Make the most of your meat-free burger experience with Beyond Meat Plant-Based Burger Patties! These meatless burgers look and cook like their beefy brethren with 20 grams of plant protein in every patty!
Eli’s Premium Ketchup
Fresh from Sonoma County, this quality ketchup is made with simple, clean ingredients. With a fresh and zesty flavor, it’s perfect for drizzling on burgers, hot dogs and other grilled goodies.
Miyoko’s Vegan Roadhouse Cheese Spread
Vegan cheese, please! Made locally in Sonoma with cashews (not cows), Miyoko’s phenomenally vegan and organic creations offer all the creamy decadence of cheese without the dairy.
Spicy Pork Burger
FIRE UP YOUR TASTE
BUDS WITH THIS ASIANINSPIRED BURGER. Start by lacing a ground pork patty with Secret Aardvark
Drunken Garlic Black Bean Sauce, Jennysong Tamari Teriyaki Sauce, chopped garlic, cilantro and parsley. Enjoy it on a bun with homemade spicy mayo (just add sriracha and sugar), spicy mustard, cilantro and pickled veg tossed with shredded cabbage. Try it if you dare…
Secret Aardvark
Drunken Garlic Black Bean Sauce
This sensational sauce from Portland, Oregon, is spiked with southern whiskey and a hearty dose of garlic. It’s outrageously tasty, but you may need a mint afterward!
Jennysong Tamari Teriyaki Sauce
Made fresh locally in the Bay Area, this rich, flavorful and non-GMO sauce is made with top-quality ingredients like gluten-free Tamari soy sauce and no artificial preservatives ever.
Homemade Vegetarian Burger
PRODUCE, PLEASE! Homemade veggie patties are easier (and tastier) than you think. For a lighter take on the classic burger, follow our Signature Recipe at nuggetmarket.com/ recipes for a very veggie burger patty, then enjoy on a pretzel bun with Rumiano Sriracha Jack, Beerenberg Spicy BBQ Caramelized Onion Relish, mustard and arugula.
Rumiano Sriracha Jack
Slice off some of this spicy cheese to add a little heat to any burger. Made by fourthgeneration cheesemakers, this innovative cheese balances sriracha spice with the creaminess of Monterey Jack.
Beerenberg Spicy BBQ Caramelized Onion Relish
Fresh from an Australian family farm that’s been making amazing sauces since 1839, this Caramelized Onion Relish is sweet, spicy and sensational on burgers— vegetarian or otherwise.
Don’t have time to make a plant-based patty from scratch? Find hearty and wholesome Dr. Praeger’s California Veggie Burgers in our frozen section! Add a little almond-based Bitchin’ Sauce from Carlsbad, California, to double up on the vegan / non-GMO goodness.
PRO TIP
Fry Day I’m in Love
You don’t have to start with whole potatoes to make fantastic fries at home. Here are a few easy ways to amp up frozen fries any day of the week!
Try baking, frying, air frying or deep frying for different textures and tastes.
Season your fries while they’re still hot so the flavorings will stick. For larger toppings, use crinkle cut, waffle or steak fries.
For lighter seasonings, try standard or shoe string fries.
Have fun and experiment to discover your favorite fry flavors!
Garlic Fries
Enjoy everything you love about garlic bread in fry form with a few fresh ingredients.
• Minced Garlic
• Grated Parmesan
• Chopped Parsley
• Olive Oil
• Salt
Buffalo Blue Cheese Fries
With funky flair and a smoky Cajun influence, these flavor-packed fries are not for the faint of heart!
• Spiceology Black & Bleu Blend
• Point Reyes Original Blue Cheese Crumbles
Not all fries are created equal. If you’re starting from the freezer, we recommend grabbing Grown in Idaho Frozen Fries. Made with skin-on potatoes grown along the Snake River in Idaho, their Crinkle Cut, Shoestring, Steak Cut and Hand Cut Style Fries are just a few tasty toppings away from snacking perfection.
THE BASICS
GROWN IN IDAHO FRIES
Whatnot Fries
Season your fries with whatever’s on your burger to make a matching masterpiece. Seen here:
• Sweet and spicy fry sauce (mayonnaise, ketchup and Beerenberg Chili Jam)
• Beerenberg Spicy BBQ Caramelized Onion Relish
• Shredded Rumiano Sriracha Jack Cheese
• Pickles
Spin the Bottle
When it comes to drinks, we all have our favorites, but that’s no reason to get stuck in a rut. Stock the cooler at your next barbecue with a few new beers based on your go-to brews. Who knows? You may even find a new favorite.
IF YOU LIKE Lagunitas IPA… TRY Uinta Hop Nosh IPA.
The great thing about these beers is that they both have a touch of caramel malt sweetness that plays off the assertive citrus and pine hop flavors. The Uinta is a little higher in ABV, but doesn’t overpower the complexity of the beer.
IF YOU LIKE Pliny the Elder… TRY Knee Deep Hoptologist DIPA.
This double IPA from Knee Deep Brewing has bested Pliny in several beer competitions over the last few years. At 9.0 ABV and about 100 IBUs, it’s a tad bolder than Pliny, but still surprisingly easy to drink and refreshing.
IF YOU LIKE Corona… TRY Deschutes Twilight Summer Ale.
While the Corona is a lager style, Deschutes Twilight Summer Ale is a low-IBU-and-ABV beer that’s just as thirst-quenching and sessionable. It’s light golden in color with soft, malty body and just a tinge of hops for depth and balance.
IF YOU LIKE Sierra Nevada Pale Ale… TRY Oskar Blues Dale’s Pale Ale.
Oskar Blues Dale’s Pale Ale is a trailblazer, just like Sierra Nevada’s. Loaded with citrusy, floral hops from start to finish, it’s assertive but balanced. While this beer only comes in cans, it does keep it fresher longer and makes it easier to chill and recycle.
IF YOU LIKE Stella Artois… TRY Fort Point KSA Kölsch Style Ale.
Stella Artois is a classic European-style pilsner lager, which is what German brewers were trying to compete with when they created their Kölsch-style ale. Fort Point KSA is a great modern take on the style with a tad more aromatics, body and a crisp, lowhopped finish.
IF YOU LIKE Guinness Draught Stout… TRY Heretic Brewing Chocolate Hazelnut Porter.
Usually stouts are stronger versions of dark beers like porter, but in this case the porter has the greater strength. Both have roasted espresso notes and a malty sweetness, and even with 7% ABV, the porter is easy-drinking like the stout.
IF YOU LIKE Blue Moon Belgian White Ale… TRY Lost Coast Great White Ale.
These beers are both brewed in the classic Belgian white style with coriander and citrus peel. The Great White is unfiltered with a hazy, golden color, rich, creamy mouthfeel and just the right amount of hops added in to keep it from being too heavy on the palate.
CRUNCH TIME
SATIATE YOUR CRAVING for salty snacks with amazing, artisanal chips like these. Whether you prefer corn, potato, grain-free, beet or even kale, your chip has just come in.
Sabor Mexicano
Homemade Kettle Papitas
Prefer potato chips? Give Original or Purple Heirloom Kettle Papitas a try! These Mexican street-style chips are made with the whole potato and lightly fried for the perfect crunch.
Sabor Mexicano Homemade Corn Chips
Simple, authentic and allnatural, these tasty chips are handcrafted with a farm-to-table philosophy and fresh, local ingredients from Sabor Mexicano Farm in Sonoma County.
Rhythm Superfoods Beet & Kale Chips
You can’t stop these beets! Dried, not fried, both the organic beet chips and kale chips are wholesome, nutrient-dense and delicious superfood snacks great for guilt-free noshing.
La Morenita Tortilla Chips
Handmade locally in Napa, these tantalizing tortilla chips are sturdy enough to stand up to your favorite guacamole and have a crave-worthy crunch with just a hint of salt and lime.
Siete Grain Free Tortilla Chips
Skip the grains but not the flavor with these grain-free, gluten-free vegan tortilla chips, made by a family company with quality ingredients like cassava flour, ground chia seeds and avocado oil.
La Casa Foods of Sonoma Tortilla Chips
These authentic chips have been handcrafted locally in Sonoma since 1967 with just three ingredients: corn, canola oil and salt. Enjoy with salsa for a fresh taste of old Mexico!
Snack
ATTACK
IF YOU CAN’T STAND THE HEAT, GET OUT OF THE KITCHEN. Like, seriously. Grab a few finger foods from the fridge and pantry, build your snack board in a flash and go enjoy it in front of a fan, on the patio or even by the pool. No cooking, no dishes, just simple, wholesome nibbles ready to enjoy. Since snack boards are so versatile, you can whip one up with what you have at home, or go shopping with a specific theme in mind. Ready, set, relax.
RECOMMENDATIONS
• Maza Hummus SACRAMENTO
• Rustic Bakery Sourdough Flatbreads MARIN
• Rustic Bakery Shortbread Cookies MARIN
• Cowgirl Creamery Wagon Wheel Cheese POINT REYES
Support nearby farmers and producers by stocking your snack board with fantastic, artisan foods from just around the corner!
• Blue Diamond Almonds & Fruit SACRAMENTO
• Fresh to Market Honey WINTERS
• Sonoma Brinery Spicy Pickles SONOMA
• Sonoma Creamery Cheese Crisps SONOMA
• Laura Chenel’s Fig & Grapefruit Chèvre SONOMA
• Fresh Endive RIO VISTA
Life without gluten can be totally tasty and just as convenient. Start your snack board with fresh spring rolls or lettuce wraps made with rice-based spring roll wrappers or leaf lettuce depending on your preference.
RECOMMENDATIONS
• Sunfood Superfoods Nuts and Fruits
• Thaifusions Peanut Sauce
• Mae Ploy Sweet Chili Sauce
• My/Mo Mochi
Fresh Chicken Spring Rolls
YIELD: 4 ROLLS
PREP TIME: 20 MINUTES + 15 MINUTES MARINATING
COOK TIME: 15 MINUTES
If you’re up for a little cooking, fresh spring rolls are a deliciously light and flavorful option. They’re even easier if you use leftover chicken, precut vegetables and whatever other ingredients you have in your fridge!
INGREDIENTS
1 boneless, skinless chicken breast, sliced into thin strips
¼ cup soy sauce
2 tablespoons sugar
½ cup canola oil
8 cloves garlic, sliced thin
2 bundles mung bean vermicelli
1 tablespoon toasted sesame oil
4 spring roll wrappers
1 avocado, peeled and sliced
4 tablespoons cashews, toasted and crushed
2 leaves leaf lettuce
8 sprigs cilantro
1 tablespoon chili flakes
PREPARATION
If using leftover chicken, skip this step: Marinade chicken slices with soy sauce and sugar for 15 minutes. Heat a sauté pan over mediumhigh heat. Add 1 tablespoon canola oil and sauté the chicken until all liquid has reduced. Remove from heat and chill.
In a small sauce pot, add shaved garlic with remaining canola oil over medium heat. Stir gently and cook until garlic is crisp and golden brown. Remove garlic from oil and drain on a paper towel. When garlic is cool, crush with your fingers.
Prepare mung bean vermicelli by boiling for 5 minutes, then drain, toss with sesame oil to prevent sticking and allow to cool.
To assemble, dip 1 spring roll wrapper in warm water and lay out on a cutting board. Place two slices of avocado on the front third of a spring roll wrapper. Next add 1 ounce of chicken, ¼ cup vermicelli and ¼ of the cashews, garlic chips, leaf lettuce, cilantro and chili flakes. Fold the outside edges of the wrapper over the filling and roll up like a burrito. Stretch the wrapper slightly as you go to make a tight spring roll. Serve with your favorite dipping sauce.
Note: Substitute leaf lettuce for the spring roll wrappers to make lettuce wraps.
Whether you’re living the vegan lifestyle, prefer plant-based products or simply need to empty out the crisper drawer, this veggie-centric board is a brilliant choice.
RECOMMENDATIONS
• Mary’s Gone Crackers Crackers
• Bitchin’ Sauce
• Miyoko’s Vegan Roadhouse Cheese Spread
• Sugar Plum Bakery
- PEANUT BUTTER WHOOPIE PIES
- GRANOLA BARS
- LAVENDER & CARROT CUPCAKES
J.K. Adams
Wood Serving Boards
You eat with your eyes first, so why not invest in a serving board worth ogling on its own? J.K. Adams has been making beautiful boards and other kitchen items in Vermont since 1944. Available in a variety of shapes, sizes and woods, their wooden boards are made from sustainably grown and harvested North American wood and are 100% guaranteed.
Embark on a snack board staycation with international delights sourced from around the globe.
RECOMMENDATIONS
• Bernadini Tartufi Truffle Honey ITALY
• Dalmatia Fig Orange Spread CROATIA
• Bongrain Saint Agur Blue Cheese FRANCE
• Cured Meats From Our Kitchen
- PROSCIUTTO DI PARMA
- BRESAOLA
- SCHIACCIATA
• Les Trois Petits Cochons
French Cornichons FRANCE
• Granarolo Cheese Crisps ITALY
• Karma Nuts Wrapped Cashews INDIA
• Blanxart Chocolate SPAIN
For the ultimate ease of eating, simply grab a few Homemade delicacies fresh from our kitchen.
RECOMMENDATIONS
• Dolmas
Grape leaves stuffed with seasoned rice, lemon and mint
• Chef-Prepared Hummus
• Baba Ganoush
Roasted eggplant dip
• Tzatziki
Greek yogurt, cucumber, garlic, dill and lemon sauce
• Mediterranean Dip
Sun-dried tomatoes, feta, kalamata olives, capers, garlic, parsley and extra virgin olive oil
Chickpea Snacks
YIELD: 2 CUPS
PREP TIME: 5 MINUTES
COOK TIME: 35–45 MINUTES
INGREDIENTS
“Butter” & Garlic
2 cans (15.5 ounces each) garbanzo beans, drained and rinsed
3 tablespoons butter-flavored coconut oil
½ teaspoon granulated garlic
1½ teaspoons salt
Parmesan Rosemary
2 cans (15.5 ounces each) garbanzo beans, drained and rinsed
1 tablespoon olive oil
1½ tablespoons chopped rosemary
3 tablespoons grated Parmesan
½ teaspoon black pepper
1 teaspoon salt
PREPARATION
Heat oven to 350°F.
In a work bowl, add garbanzo beans and 1 tablespoon of coconut oil or olive oil, then toss to coat. In a smaller bowl, mix remaining dry ingredients together, then toss with the garbanzo beans until evenly coated.
Spread seasoned garbanzo beans onto a lined baking sheet. Bake for 35–45 minutes, until lightly browned and crispy. Remove from oven and, if making “Butter” & Garlic Chickpea Snacks, toss with the remaining coconut oil.
Let cool to room temperature before serving. Extra chickpea snacks can be stored at room temperature.
S.O.S.
(SIP ON SPARKLES)
WHEN THE SUMMER WEATHER HAS YOU SAYING, gimme, gimme, gimme some refreshments, Nugget Markets has just what you need. These bubbly, thirst-quenching beverages get their sparkle from natural ingredients so you can dance, jive and have the time of your life all summer long.
Virgil’s Zero Sugar Soda
Take a chance on these all-natural, sugar-free sodas made with sparkling filtered water and natural sweeteners. Enjoy a smooth blend of 15 roots and spices in the Zero Sugar Root Beer, the classic and decadent Zero Sugar Vanilla Cream or the tart, sweet and creamy Zero Sugar Black Cherry.
H 2 0PS Sparkling Hop Water
Thirsty fans of craft beer will love this award-winning IPA-inspired sip. Hop-flavored from a blend of aromatic hops such as Citra, Simcoe, Centennial and Amarillo, this unique sparkling water is about as carbonated as beer without any of the alcohol or calories. Enjoy the original Sparkling Hop Water or the Sparkling Grapefruit flavor.
Waterloo Sparkling Water
With 0 calories, 0 sugar and 0 additives, these Non-GMO Project Verified drinks use vapor-distilled water, aromatic extracts and fruit essences to create their wellrounded, true-to-fruit taste. With flavors like Watermelon, Black Cherry, Grapefruit and Lime, summer never tasted so good.
Limitless Lightly Caffeinated Sparkling Water
If the dancing queen in you needs a little pick-me-up, reach for this bubbly beverage made with caffeine derived from coffee beans and no artificial ingredients. Stock your cooler with flavors like floral and citrusy Grapefruit Hibiscus and sweet Watermelon.
Aperol & Tequila Cocktail
YIELD: 1 COCKTAIL
PREP TIME: 5 MINUTES
This refreshing cocktail is the perfect drink for a hot summer day.
INGREDIENTS
1 ounce tequila
1 ounce Aperol
3–4 ounces Fever-Tree Citrus Tonic Water
1 lemon wedge
PREPARATION
Combine tequila, Aperol and Fever-Tree Citrus Tonic Water in a highball glass packed with ice. Stir and finish with a squeeze of lemon.
RECIPE
Three Ring Spritzer
YIELD: 1 COCKTAIL
PREP TIME: 5 MINUTES
Step right up and take a sip of this refreshing libation!
INGREDIENTS
¾ ounce Cocchi Americano
¾ ounce Aperitivo Cappelletti
2 ounces fresh grapefruit juice
2 ounces Fever-Tree Ginger Beer
½ ounce Cocchi di Torino
PREPARATION
Combine Cocchi Americano, Aperitivo Cappelletti and grapefruit juice in a shaker with ice and shake for about 5 seconds. Strain contents into an icefilled highball glass. Top with Fever-Tree Ginger Beer and Cocchi di Torino.
Mix & Match
IF YOU LIKE Meiomi Pinot Noir… TRY Lincourt Lindsay’s Pinot Noir Santa Rita Hills.
The grapes for this fruit-forward wine come from the Santa Rita Hills AVA, just north of Santa Barbara. While it’s getting harder to find top-quality pinot noir under $20, this one overdelivers for the price. Tart cherry and savory spice flavors make for a wonderful match to your summer grilling adventures.
LOOKING TO EXPAND YOUR WINE HORIZONS?
Check out our pro picks inspired by best sellers and guest favorites across a variety of styles. For even more personalized recommendations, simply ask our talented wine stewards the next time you visit our stores!
IF YOU LIKE Rombauer Chardonnay… TRY Napa Cellars Napa Valley Chardonnay.
This classic Napa Valley Chardonnay is 100% barrel fermented and aged in about 25% new French oak. Aromas of graham cracker and green apple are followed by flavors of ripe pear and pie crust, all wrapped in a lushly textured body with a long finish reminiscent of crème brûlée.
IF YOU LIKE La Marca Prosecco… TRY Val D’Oca Prosecco.
With soft, creamy bubbles and fresh, tropical fruit flavors, what’s not to love about a good prosecco?
The Val D’Oca fits the bill perfectly with spring flower and white peach notes and a finish of candied nectarine. One sip of this and it’s easy to see why prosecco has become so popular.
U-Konserve Insulated Tumblers
Perfect for keeping your wine cool on warm summer days (or your cocoa warm on cold winter ones), these double-walled stainless steel tumblers are a waste-free way to sip sustainably. This Certified B Corporation also donates 1% of their profits to benefit the environment!
IF YOU LIKE Whispering
TRY
Enjoyed for centuries in Europe, rosé wines have only recently gained popularity in the U.S. A great example of the classic style, the Gris Blanc is pale pink with a complex array of red berry, cherry, guava and lemon sherbet flavors, plus a fresh, zesty finish that will keep you coming back for more.
Angel Rosé…
Gérard Bertrand Gris Blanc.
Bloody Mary
The Savory Summer Breakfast Cocktail
Bloody Marys are a brunchtime staple across the country. When made at home, this savory cocktail can be as simple or as intricate as you choose. From cooking your own candied bacon to infusing vodka with sweet and spicy flavors, trick out your Bloody Mary with these tasty tips.
RECIPE
Bacon & Balsamic–Infused Bloody Mary
YIELD: 1 COCKTAIL
PREP TIME: 5 MINUTES
Once you experience the rich and tangy notes of this full–flavored Bloody Mary, you may never go back.
INGREDIENTS
1½ ounces Bacon & Balsamic–Infused Vodka*
4 ounces Basic Bloody Mary Mix*
Garnishes of your choice
1 lemon wedge, for rimming glass
Sea salt, for rimming glass
PREPARATION
Rub lemon wedge around rim of a pint glass, then roll rim of glass in sea salt to coat. Fill with ice and set aside.
Combine vodka and Bloody Mary mix in cocktail shaker, stir and pour into pint glass. Finish with your chosen garnishes.
*Get the recipe at nuggetmarket.com/recipes
As the foundation of your cocktail, the Bloody Mary mix is where it all starts. Max out your mix by making it yourself! Get the recipes for a Basic Bloody Mary Mix and Smoky Bloody Mary Mix at nuggetmarket.com/recipes
Sacramento Tomato Juice
When local bars and restaurants make their Bloody Mary mixes, Sacramento Tomato Juice is the popular choice. Its rich color and flavor stem from the exceptional quality of the red, vine–ripened tomatoes, making it an ideal base for any Bloody Mary.
Blackberry Bloody Mary Martini
YIELD: 1 COCKTAIL
PREP TIME: 5 MINUTES
If you’re fond of fruity breakfast cocktails, this version of a Bloody Mary is both sweet and spicy with just a pinch of sass.
INGREDIENTS
8–9 blackberries
½ lime, juiced
½ lemon, juiced
½ ounce simple syrup
1½ ounces Jalapeño & Chile–Infused Vodka*
4 ounces Basic Bloody Mary Mix*
Kosher salt, for rimming glass
Add extra dimension to your Bloody Mary (and other cocktails) by infusing the vodka with a variety of flavors. Get the recipes for Jalapeño & Chili–Infused Vodka and Bacon & Balsamic–Infused Vodka at nuggetmarket.com/recipes
Tahoe Blue Vodka
Enjoy a taste of Tahoe with this award–winning spirit. The Tahoe Blue blend features 2 parts sugar cane, 1 part grape and 1 part corn, plus water from Lake Tahoe itself, creating a gluten–free vodka with unrivaled purity and smoothness.
PREPARATION
Rub rim of a martini glass with lime, then roll rim in kosher salt to coat.
In a cocktail shaker, muddle blackberries, then add lime juice, lemon juice, simple syrup, vodka, Bloody Mary mix and a scoop of ice. Shake for about 10 seconds, then strain into martini glass.
*Get the recipe at nuggetmarket.com/recipes
Shrimp
Stop by our seafood department to find already cooked, peeled and deveined shrimp to use as a fancy garnish.
Divina Olives & Antipasti
Take your breakfast cocktail to the next level with pitted Castelvetrano olives, whole pepperoncini and other antipasti grown across the Mediterranean and expertly cured for your table.
Preservation
Bloody Mary Mix
This zesty, nonalcoholic mix originally created in Sacramento is a delicious option if you don’t have time to make your own mix.
Fresh Produce
You can’t go wrong with the classics. Reach for celery stalks and lemon wedges, then throw in some fire–roasted jalapeños or fresh herbs for extra flair.
Maldon Sea Salts
Use a lemon wedge to wet the rim of your glass, then salt it up with premium Maldon Original or Smoked Sea Salt Flakes.
Foster’s Pickled Vegetables
Fresh from Eastern Washington since 1984, Foster’s Pickled Asparagus Spears, Beans and Carrots are brined to perfection and great for popping in a Bloody Mary.
RECIPE
Candied Bacon
Tender Belly Bacon
Mezzetta
Bleu Cheese
Stuffed Olives
For an extra punch, try these flavorful green olives hand–filled locally with creamy, salty, tangy goodness.
You can’t buy happiness, but you can buy bacon, and Tender Belly Bacon makes us very happy indeed. Humanely raised, environmentally conscious and certified awesome, this sizzling star is just as good in a glass as on a plate. Find it exclusively at Nugget Markets!
Both sweet and savory, these succulent bacon strips are great as a garnish and as a snack (so you may want to make extra).
INGREDIENTS
Tender Belly Signature Blend Bacon
Turbinado sugar
PREPARATION
Preheat oven to 325°F.
Generously coat bacon slices in turbinado sugar. Bake on a baking rack for 20–30 minutes or until golden brown, then allow to cool. For an extra twist, wrap sugar–coated bacon around raw shrimp or shishito peppers, then bake.
Bacon, Mezcal & Tomato Cocktail
YIELD: 1 COCKTAIL
PREP TIME: 5 MINUTES
From the smoky mezcal and succulent candied bacon to the spicy Bloody Mary mix itself, every part of this smokin’ Mary is pure, sippable bliss.
INGREDIENTS
4 ounces Smoky Bloody Mary Mix*
1½ ounces Gem & Bolt Mezcal
Lime, for rimming glass
Smoked sea salt, for rimming glass
Candied Bacon, for garnish
PREPARATION
Rub lime around rim of a margarita glass, then roll rim of glass in smoked sea salt to coat. Fill with ice and set aside.
Combine Bloody Mary mix with mezcal in cocktail shaker, stir and pour into a margarita glass. Garnish with candied bacon.
*Get the recipe at nuggetmarket.com/recipes
Gem & Bolt Mezcal
This amazing mezcal gets its unique flavor from hand–harvested agave distilled with the Damiana herb in small copper stills with no additives. It will certainly make your Bloody Mary something special.
Amici Home Baja Margarita Glass
Make any margarita a gorgeous masterpiece with these beautiful glasses featuring colored rims and bases. Handmade in Mexico with 100% recycled glass, each one holds 15 ounces of your favorite drink, and they’re dishwasher safe!
California Love
At Nugget Markets, when we say “farm to fork,” we mean it. Located in the heart of California, we make the most of our state’s great bounty by bringing you the freshest fruits and veggies from farms and orchards throughout our great state. Look for our CA–GROWN icon to support Golden State growers and producers!
Mexican–Style Street Corn
PREP TIME: 5 MINUTES
COOK TIME: 10–15 MINUTES
YIELD: 4 SERVINGS
Sweet, rich and salty with a warm cumin flare and touch of zesty citrus, this traditional Mexican street food is a great addition to any barbecue.
Corn to Be Wild
G&S FARMS
Officially Ghiggeri & Stonebarger Farms, G&S Farms has been growing deliciously sweet corn in Brentwood, California, since the 1940s. Now led by third–generation family farmers, they continue to grow first–class, non–GMO corn locally and pick it at the peak of ripeness to maintain the best freshness and flavor. Look for it in our stores from June through September!
INGREDIENTS
3 tablespoons butter, softened
½ teaspoon cumin
½ teaspoon salt
1 lime, zested and juiced
4 ears of corn, shucked
3 tablespoons sour cream
3 tablespoons mayonnaise
4 tablespoons chopped cilantro
2 ounces Cotija cheese, crumbled
½ tablespoon chili powder, for garnish
PREPARATION
Heat a grill to medium heat.
In a medium bowl, mix together the butter, cumin, salt and lime zest, then rub each ear of corn evenly with the mixture.
Grill the corn for 10–15 minutes, turning occasionally until lightly charred in spots.
In a small bowl, whisk together the sour cream, mayonnaise and lime juice. Separately, toss together the cilantro and Cotija cheese, then spread evenly on a flat plate.
Spread the sour cream mixture over the grilled corn, then roll the corn in the cheese mixture to coat.
Garnish with the chili powder and serve.
Corn Ice Cream
PREP TIME: 1 HOUR
COOK TIME: 45–55 MINUTES
YIELD: 4–6 SERVINGS
Reminiscent of sweet creamed corn, this fresh and fun ice cream is perfect for a summertime barbecue dessert. Add a drizzle of caramel sauce for an extra decadent finish.
INGREDIENTS
3 ears of corn
2 cups heavy cream
1 cup whole milk
6 egg yolks
⅔ cup sugar
½ teaspoon salt
1 cup crème fraiche
PREPARATION
Cut kernels off each ear of corn, then cut cobs into 3–4 pieces. Place corn kernels and cobs in a medium sauce pot with heavy cream and whole milk. Bring to a simmer, then remove from heat and let steep for 45 minutes.
In a medium work bowl, combine egg yolks, sugar and salt. Slowly strain the warm cream mixture into another bowl. 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 with a rubber spatula until the custard reaches 165°F. Strain custard through a fine mesh strainer and chill.
Once chilled, whisk in the crème fraiche and pour into an ice cream machine. Mix according to manufacturer’s specifications. When ice cream is set, transfer to a container and chill in freezer for 2 hours before serving.
This must–have vegetable at summertime meals is well worth the eating! Along with folate, a B vitamin crucial for a healthy pregnancy and protecting your heart and circulation, corn also supplies beta–cryptoxanthin (an orange–red carotenoid), energizing carbohydrates and a wealth of other nutrients.
KERNELS OF WISDOM
How do I pick out the best corn? Look for dry, clean silk. Peel back the husk a little to see if the cob is full of plump, undamaged kernels.
How should I store it? You can store corn still in its husk loose in the fridge or shucked and wrapped in plastic or a plastic bag. Eat within two days of purchase.
What’s the secret to perfectly grilled corn? Grill the corn first— don’t use too much oil or fat as it can cause flare-ups—then coat or toss with your favorite seasonings.
Fire-Roasted Corn & Tomato Salad
This perfect picnic or barbecue side stars grilled, shaved corn with organic cherry tomatoes and feta cheese, all tossed in our delicious house–made Basil Pesto.
Summer Succotash
Enjoy all the flavors of summer with fresh grilled corn, zucchini, red bell peppers, tomatoes, jalapeños, edamame, mint, basil and cilantro tossed together with a light dressing.
FROM OUR KITCHEN
One in a Melon
WHAT ABOUT WATERMELON?
How do I know if a watermelon is ripe? It should be firm and heavy for its size. The spot where it rested on the ground should be a creamy yellow.
How should I store it? Watermelons should be stored in a warm, dry place. Refrigerating has the potential to make them mushy.
Any other fun facts? Wild watermelons originated in South Africa, and they’re members of the cucumber, pumpkin and squash family!
VIERRA FARMS
Passionate about produce, farmer David Vierra started Vierra Farms in West Sacramento when he was just 18. Fast–forward a few years and David now farms more than 800 acres of fantastic produce, including regular and black seedless watermelon! These locally grown melons have great consistency and flavor along with show–stopping looks. Get the melon baller ready!
Everyone’s favorite at summer gatherings, watermelon supplies a wide array of vital nutrients including vitamin C, potassium and fiber. Their pink–red color comes from an antioxidant called lycopene, and new research shows that watermelons also contain a compound called citrulline that improves heart health by optimizing blood flow.
Watermelon, Beet & Strawberry Salad
Set the picnic table with this sweet summer salad featuring fresh watermelon, red beets, strawberries and onions tossed in a red wine and balsamic vinaigrette.
Watermelon & Mint Salad
Cubes of seedless watermelon are gently tossed with ribbons of fresh mint and shaved red onion and finished with a drizzle of balsamic reduction to make this refreshing side.
A Stone’s Throw Away
STONE COLD TRUTH
How do I pick out the best stone fruit? Stone fruit should be aromatic and plump when ripe, with slight give to the touch and no major bug damage or bruises.
How should I store it? Ripe stone fruit can be stored in the fridge for about a week. Store unripe stone fruit at room temperature out of the sunlight. Only freeze if it’s going to be cooked or pureed when thawed. Can I cook with stone fruit? You bet! Try using ripe (or overripe) stone fruit in sweet baked goods, homemade jam or jelly, smoothies or even savory poultry or pork dishes.
Summer stone fruits are delicious and nutritious! Nectarines come loaded with potassium, vitamin C and carotenes, all key in supporting heart health and a strong immune system. Peaches supply lutein (an orange–red carotene pigment that studies show helps protect eyes from age–related damage) plus a wealth of potassium and fiber.
HOMEGROWN ORGANIC FARMS
Dedicated to quality “from root to fruit,” Homegrown Organic Farms has been growing certified organic stone fruit in the San Joaquin Valley since 1998. Their family farmers carefully tend and harvest their fruits to ensure consistent quality, flavor, shelf life and food safety. Look for their apricots, nectarines, peaches and plums throughout the summer!
WILD RIVER
The Noland family has been farming along the Yuba River in Marysville, California, for more than 50 years. Making the most of the land’s nutrient–rich soil, they grow a variety of fantastic fruits including organic pluots. A hand–pollinated, non–GMO cross between a plum and an apricot, pluots have smooth skin and a sweet taste great for enjoying out of hand or in recipes.
From My Head To−ma−toes
FROM OUR KITCHEN
Our chefs’ take on this classic summer dish features a gourmet medley of cherry tomatoes with fresh basil and fresh mozzarella. Yum!
What could be better than heirloom tomato, mozzarella and basil? All of the above in a sensational sandwich with a touch of balsamic glaze and olive oil.
For a meatier option, try our chef–prepared turkey with heirloom tomato, avocado, arugula, red onion and basil pesto on a fresh–baked sprouted wheat roll.
Caprese Salad
Tuscany Sandwich
Clementine Sandwich
FULL BELLY FARM
Based in the beautiful Capay Valley of Yolo County, Full Belly Farm is a 400-acre certified organic farm that has been using organic farming practices since 1985. Committed to long-term sustainable strategies and environmental goals, this local farm grows amazing organic produce like heirloom, Roma and cherry tomatoes in harmony with nature.
TOMATER OF FACT
How do I pick out the best tomatoes? They should be heavy for their size, aromatic and give slightly to the touch. Roma tomatoes should be bright in color. How should I store tomatoes? Store tomatoes stem–side down at room temperature (not in the fridge!).
What are some tasty ways to use tomatoes? Along with slicing for salads or sandwiches, tomatoes also make great marinades, pasta sauce and caprese. What heirloom tomatoes does Nugget Markets carry? Marvel Stripe, Purple Cherokee, Red Brandywine, Yellow Brandywine, Green Zebra, Vintage Wine, Black Prince, Jubilee and Evergreen, just to name a few.
This local farm’s story started in the 1980s when Paul Holmes started farming under the name of Sky Hill Farm. With new partners and growing popularity, they became Terra Firma Farm in 1993. Nowadays, this local, 200–acre certified organic farm in Winters, California, grows many organic fruits and veggies including cherry tomatoes and heirloom tomatoes!
TERRA FIRMA FARM
The Blues Berries
RECIPE
Lavender Blueberry Ice Cream
PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
YIELD: 1 QUART
This rich and tangy ice cream has just enough lavender to add a pleasant floral note without overpowering the palate.
INGREDIENTS
1¾ cups milk
1¼ cups heavy cream
2 tablespoons lavender
4 large egg yolks
1 cup granulated sugar
2 cups fresh blueberries
½ lemon, juiced
SERRES RANCH
“Big John” Serres and his family have been growing their legendary blueberries in Mendocino County since 2001. Thanks to ideal growing conditions, these beautiful berries are super sweet, extra plump and as fresh as it gets—they’re hand–sorted, boxed and headed out to our stores the very next day. Their season only lasts 3–4 weeks, so stock up while you can!
PREPARATION
In a medium saucepan, heat milk, heavy cream and lavender to just under a boil. Allow to steep for 15 minutes.
In a heat–resistant bowl, mix 4 egg yolks with ¼ cup sugar until it dissolves and egg yolks lighten in color.
Strain lavender out of the milk, then return to heat. Add remaining sugar and heat until temperature reaches 170°F. Slowly add the lavender–infused milk to the sugar and egg mixture about 2 ounces at a time to temper the eggs.
Once mixture is fully incorporated, return to the stovetop and heat to 185°F, then strain into a nested bowl over ice water.
In a blender, puree blueberries with lemon juice. Add ice cream base to the blender and blend at low speed to incorporate. Stream mixture back into the work bowl over ice and stir to get it as cold as possible as fast as possible before pouring into your ice cream machine.
Freeze ice cream base according to the directions of your ice cream machine.
Coming Up Roses
Family owned and operated in Sonoma County, Neve Bros. has more than 60 years of flower growing experience. Having helped pioneer hydroponic rose growing, they utilize state–of–the–art technology in their greenhouses to produce perfect roses for any occasion. Along with these beautiful blooms, also check out their seasonal, field–grown flowers!
NEVE BROS.
1414 E. Covell Blvd., Davis (530) 750–3800
Open 6am to 11pm
409 Mace Blvd., Davis (530) 753–6690
Open 7am to 10pm
4500 Post Street, El Dorado Hills (916) 933–1433
Open 6am to 11pm
7101 Elk Grove Blvd., Elk Grove (916) 226–2626
Open 6am to 10pm 771 Pleasant Grove Blvd., Roseville (916) 746–7799 Open 6am to 11pm
1040 Florin Road, Sacramento (916) 395–2875 Open 6am to 10pm
130 Browns Valley Parkway, Vacaville ( 707 ) 469–6900
Open 6am to 10pm
2000 Town Center Plaza, West Sacramento (916) 375–8700 Open 6am to 11pm
157 Main Street, Woodland (530) 662–5479 Open 6am to 10pm
5627 Paradise Drive, Corte Madera (415) 945–8855
Open 7am to 9pm 470 Ignacio Blvd., Novato (415) 883–4600 Open 7am to 9pm 1 Blackfield Drive, Tiburon (415) 388–2770 Open 7am to 9pm Sonoma Market 500 West Napa Street, Suite 550, Sonoma (707) 996–3411 Open 6am to 9:30pm Fork Lift by Nugget Markets
