Summer Field Guide 2021 - Issue 37

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DAVIS

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WEST

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THE

CREATIVE DIRECTOR

DESIGNERS

Ivan Sohrakoff

John-Paul Bonite Kara Chin

COMMUNICATIONS MANAGER

Lydia McNabb

John Schlothauer Michelle Leal

MARKETING MANAGER

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Alejandra Rubio-Vargas 2 • TH E FI E L D G U I D E • S UM M E R 2021

CHEF/FOOD STYLIST

Casey Aaseth

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.

GOURMET ICE CREAM TACOS

13

22 VEGGIE STRATA

Spectacular

SUMMERTIME

Enjoy all the things you love about summer by starting with a quick trip to your local Nugget Markets. With a little help from our Field Guide, you can whip up your favorite fair food, take your taste buds on tour and become a cast iron chef in no time.

Don’t feel like cooking? We also have amazing gourmet takeaways perfect for packing on your next adventure.

Ready, set, summer!

ARTISAN WRAPS & SIGNATURE SANDWICHES

Table of Contents

04 18 King Cast Iron 26 Daytrippin’ Around the World, 36 Around the World All’s Fair in Love & Food

MEDITERRANEAN-INSPIRED DIPS

40

33

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Step right up and take your taste buds for a ride! From classic kettle corn and turkey legs to homemade corn dogs and funnel cakes, these blue-ribbon recipes and ready-to-eat snacks are your ticket to enjoying all your favorite fair foods right at home. Deep-fried, baconwrapped, chocolate-coated or boozeinfused, each and every one’s a winner!

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Homemade

CORN DOGS PREP TIME: 10 MINUTES COOK TIME: 3–5 MINUTES YIELD: 8 SERVINGS

Food on a stick is an iconic part of any fair. Make your own corn dogs with this easy recipe and your favorite franks, or stick one in a bun for a loaded hot dog experience.

INGREDIENTS

1¼ cups cornmeal ¼ cup polenta 1¼ cups flour ⅜ cup brown sugar 1 tablespoon baking powder ¼ teaspoon salt 1 cup milk ¾ cup sour cream 1 large egg 2 tablespoons butter, melted 8 hot dogs 8 wooden skewers Oil, for frying Preparation Heat oil to 350°F. Mix together the cornmeal, polenta, flour, brown sugar, baking powder and salt in a large work bowl. In a separate bowl, mix together the milk, sour cream and egg. Add the wet ingredients to the dry, then fold in the melted butter to make the corn dog batter.

Pat the hot dogs dry with a paper towel.

Skewer each hot dog, then dip into the batter, completely coating the hot dog and the top part of the stick. Lift coated hot dog out of the batter, twisting to remove any excess batter.

Place corn dog in oil, holding it off the bottom of the pot for 5–10 seconds to set the batter, then carefully drop it into the oil to continue frying. Fry until golden brown, about 2–3 minutes.

Remove corn dog from oil and place on paper towels to drain before serving.

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Certified Piedmontese Uncured Beef Hot Dogs Premium quality, flavor and texture. Made with all-natural, minimally processed beef.

No added hormones, antibiotics, preservatives or artificial ingredients.

Earth & Vine Provisions Red Bell Pepper Ancho Chili Jam The perfect balance of bold, mild, sweet and smoky. An international award winner and best seller. Made in small batches locally in Loomis, California.

Bakerly The Brioche Hot Dog Buns Buttery, soft and rich with a delicate sweetness. Non-GMO with no high-fructose corn syrup or artificial flavors. Made in the USA with an authentic French recipe.

Sonoma Brinery Raw Sauerkraut Traditional flavor with mellow tartness and crisp texture. All-natural, Non-GMO Project Verified, raw and gluten-free. From a family-run business in Healdsburg, California.

Gina Marie Cream Cheese Fresh and creamy with a lovely, light texture. Only three ingredients: cultured milk, cream and salt.

Handcrafted in small batches for more than 50 years.

Feltman's of Coney Island Uncured Beef Hot Dogs Savory, smoky and juicy with the perfect snap. Naturally smoked and minimally processed with all-natural casings. The original American hot dog since 1867.

Portland Organic Ketchup & Mustard Ketchup: bold and savory with low salt and sugar. Mustard: smooth and creamy with a hint of black pepper.

Made with organic ingredients and an eye on sustainability.

Pretzilla Soft Pretzel Sausage Buns Deliciously tender and slightly sweet soft pretzel flavor. Non-GMO Project Verified, vegan and kosher. From a peanut and nut-free facility.

Beyond Meat Plant-Based Brats Savory, meaty flavor reminiscent of pork. 16 grams of plant protein per serving. Non-GMO Project Verified and kosher with no soy or gluten.

Boar's Head Uncured Beef Frankfurters Fantastic flavor and satisfying bite.

Crafted from an original family recipe since 1905. Made with USDA Choice beef and a proprietary blend of spices.

Rumiano Habanero Jack Rich, smooth and flavorful with a spicy kick. Made with fresh milk from local dairy farmers. From California's oldest family-owned cheese company.

Evergood Polish Sausages Naturally smoked kielbasa made in the “old-country tradition” with classic texture and seasonings. From a San Francisco institution making authentic sausages since 1926.​

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Homemade

PREP TIME: 15 MINUTES,

PLUS 12 HOURS CHILLING COOK TIME: 20 MINUTES YIELD: ABOUT 3 CUPS

From hot dogs and burgers to potato salads, sauces and more, make any dish best in show with this delicious DIY relish.

INGREDIENTS

2 jalapeños, small diced ½ yellow onion, small diced 3 Persian cucumbers, small diced ½ red bell pepper, small diced 1½ tablespoons salt, divided 1 cup shredded cabbage 2 cups apple cider vinegar ¾ cup sugar 2 tablespoons yellow mustard seeds Preparation In a work bowl, mix together the jalapeños, onion, cucumbers and bell pepper. Add 1 tablespoon salt and toss to combine. In a separate bowl, toss the cabbage with the remaining salt. Let the vegetables macerate for 2 hours, then drain any liquid and gently press between a towel to remove excess moisture.

Place the vinegar, sugar and mustard seeds in a 2-quart sauce pot and bring to a boil. Reduce to about 1½ cups, then add all of the vegetables except for the cabbage. Bring to a simmer and cook for 10 minutes. Remove from heat and fold in the cabbage.

Let cool to room temperature, then transfer to a storage container. Chill overnight before serving. Relish will keep for 7–10 days in the refrigerator.

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MEXICAN-STYLE STREET CORN

PREP TIME: 5 MINUTES COOK TIME: 10–15 MINUTES YIELD: 4 SERVINGS

This traditional Mexican street fare is sweet, rich and salty with a warm cumin flare and a touch of zesty citrus.

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 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.

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FROM OUR

Meat

DEPARTMENT Bacon-Wrapped Jalapeño Poppers The fair experience just wouldn’t be complete without something wrapped in bacon. Spicy, rich and savory, our meat department’s poppers are a snap to prepare.

COOKING INSTRUCTIONS

Heat oven to 375°F. Place poppers on a lined baking sheet. Bake until bacon is well-browned and crispy, 35–45 minutes.

Skewers & Kabobs Stick to the fair theme with readyto-grill skewers and kabobs from our meat department. Visit your local Nugget Markets to see which varieties are in store!

COOKING INSTRUCTIONS

Heat grill to medium-high heat.

Season grill by rubbing with an oiled towel to help prevent sticking.

Grill beef skewers 2–3 minutes per side until they reach an internal temperature of 135°F for medium rare, and chicken skewers 3–5 minutes per side until they reach an internal temperature of 165°F.

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County Fair-Inspired

TURKEY LEGS THE

Just heat and eat!

Four generations of family farmers have made Diestel Family Ranch the name to trust when it comes to tantalizing turkey.

Dedicated to animal welfare, holistic farming and sustainability without compromise, the Diestel family has been raising turkeys locally in Sonora, California, for more than 70 years.

ingredients or preservatives ever. Slow-smoked naturally with hickory hardwood, their turkey drumsticks boast a hearty, decadent flavor perfect for a fair.

Diestel turkeys are slow-grown in nourishing environments with fresh air, clean water and vegetarian feed, with no added antibiotics, hormones, artificial

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Maple Bacon Funnel Cakes PREP TIME: 15 MINUTES COOK TIME: 1­–2 MINUTES YIELD: 6–8 SERVINGS

Put the fun in funnel cake by making your own at home! Our Maple Bacon version is like a crispy waffle with just the right amount of sweet and salty goodness (because bacon), or you can bring the heat with our fiery Marionberry Habanero Funnel Cakes.

Visit nuggetmarket.com/recipes to see our Marionberry Habanero Funnel Cake recipe!

INGREDIENTS

8 ounces bacon 1 cup flour ½ cup cornstarch 1 tablespoon baking powder ¼ teaspoon salt 2 egg whites 1 tablespoon vanilla extract 1½ cups buttermilk ½ cup maple syrup, divided Oil, for frying 4–6 tablespoons powdered sugar Preparation Cook bacon until crispy, then remove from pan, reserving rendered bacon fat.

Chop bacon fine enough to fit through the tip of a squeeze bottle, then set aside.

Combine the flour, cornstarch, baking powder and salt in a mixing bowl.

Separately, whip the egg whites and vanilla together to form soft peaks.

Mix together buttermilk and ¼ cup maple syrup. Add the buttermilk mixture to the flour mixture and incorporate 3 tablespoons of the reserved bacon fat. Fold in the whipped egg whites and chopped bacon.

Heat oil to 350°F. Transfer the batter into a squeeze bottle.

Squeeze the batter into the hot oil in a criss-cross pattern to make the funnel cake. The cake will sink, then float to the surface. Fry for 1 minute and then flip over and fry for 30 more seconds until golden brown. Drain on a paper towel, dust with powdered sugar and drizzle with remaining maple syrup.

Note: To make uniform funnel cakes, use a narrow sauce pot approximately 5–6 inches wide, filled about 3 inches deep with oil, with an additional 3 inches of space at the top. When adding the batter, fill the entire surface of the pot so the funnel cake will form to its shape.

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Gourmet

ICE CREAM

TACOS

Taco ‘bout a good time! These homemade dessert tacos feature thin, crispy cookie shells coated in chocolate and filled with ice cream. For even more frozen novelties, just turn the page…

Clover Sonoma Ice Cream A longtime favorite at the Sonoma County Fair, this amazing ice cream comes from an American Humane Certified B Corp that’s been familyowned and operated locally since 1916!

Preparation

PREP TIME: 5 MINUTES, PLUS 4½ HOURS CHILLING

For the tuile cookie tacos shells, use a spoon or spatula to mix together the egg whites, sugar and vanilla extract until the sugar has dissolved. Mix in the flour and salt until evenly incorporated, then stir in the melted butter. Allow to rest in the refrigerator for 2 hours.

COOK TIME: 12–15 MINUTES YIELD: 6–8 SERVINGS INGREDIENTS

2 large egg whites ½ cup granulated sugar ½ teaspoon vanilla extract 6 tablespoons flour ¼ teaspoon salt ¼ cup butter, melted 6 ounces melted chocolate 1½ quarts vanilla ice cream Sprinkles, small candies or other toppings to taste

Heat oven to 325°F.

Spread 2–3 tablespoons of tuile batter into a circle on a lined baking sheet. Repeat to create 4 circles, each approximately 4 inches in diameter and 2 inches apart. Bake 12–15 minutes, or until light golden brown.

Remove from oven and quickly shape

into taco shells while still warm and pliable using a taco holder to hold up the sides. If you don't have a taco holder, line the back of a book with parchment paper and lay the shell over it to create the taco shape. Shells will set firm in 10–20 seconds.

When shells are cooled to room temperature, brush the inside with melted chocolate and place in freezer.

When chocolate is set, carefully fill shells with ice cream and quickly place back in freezer for 15–20 minutes.

Finish ice cream tacos by brushing the outside with chocolate or drizzling melted chocolate over the top, and adding sprinkles or other toppings as desired.

Chill for 2 hours before serving.

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Cool

CONCESSIONS Did somebody say dessert?

From the sweetest pre-popped corn around to all the handheld ice creams you can shake a spoon at, just consider us your concessionaire extraordinaire.

Get poppin' with our Kettle Corn recipe online at nuggetmarket.com/recipes.

Carmazzi Caramel Corn Made locally in Sacramento from a secret family recipe, this gourmet snack is made in a peanut and tree nut-free facility with quality ingredients like non-GMO corn.

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Popcornopolis Kettle Corn Sweet and salty with just the right crunch… we can practically smell it! This classic kettle corn is GMOfree, gluten-free and kosher, and comes in a variety of flavors.

FRUIT SKEWERS For something on the healthier side, try making your own guilt-free dessert with fresh seasonal fruit (and maybe just a touch of chocolate).

Get the recipe online at nuggetmarket.com/recipes.

S W E E T T R E AT S F R O M O U R F R O Z E N S E C T I O N

IT’S-IT Ice Cream Sandwiches A San Francisco legend since 1928, these ice cream sandwiches star creamy ice cream nestled between oldfashioned oatmeal cookies and dipped in dark chocolate.

Cream’wich La Michoacana Paletas Ice Cream Sandwiches Remember food on a stick?

Featuring artisan cookies Here’s one of the sweetest! and ice cream from two Enjoy an authentic paleteria local favorites in Southern experience with fun flavors California, these handcrafted made with real ice cream and ice cream sandwiches are a chocolate, fruit and nuts. match made in heaven.

Sweety Mochi Ice Cream Fresh from a family-owned company in California, this marvelous mochi wraps delicious ice cream in a sweet rice dough for just the right texture and taste.

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Sangria

SLUSHIES Make this tempting sip in a snap using bottled sangria, or whip up your own batch with the fresh fruit of your choice.

Either way, these slushies go down easy on a hot day!

PREP TIME: 10 MINUTES YIELD: 2 COCKTAILS INGREDIENTS

1 cup bottled or

homemade sangria 1 ounce triple sec 2 cups crushed ice 1 cup frozen mixed berries (blackberries, raspberries, blueberries and strawberries), plus more for garnish 1 sprig fresh mint leaves,

for garnish Preparation

Find our homemade Sangria recipe online at nuggetmarket.com/recipes

IPS

T

Y

TEA

This spiked iced tea is a grown-up take on the classic Arnold Palmer: black tea, lemonade, vodka and plenty of ice to keep things cool when temperatures soar.

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Place sangria, triple sec, ice and 1 cup frozen berries into a blender. Blend until a slushie-like consistency is achieved. Pour equal amounts into 2 pint jars, then garnish with fresh mint leaves and whole berries.

PREP TIME: 5 MINUTES YIELD: 2 COCKTAILS INGREDIENTS

3 cups crushed ice 3 ounces vodka 8 ounces black iced tea 2 ounces lemonade 1 lemon, sliced, for garnish Preparation Place 1 cup crushed ice in a cocktail shaker. Add the vodka, iced tea and lemonade and shake to combine. Evenly divide the remaining crushed ice into 2 tall glasses. Pour cocktail into glasses over ice and garnish with lemon slices.

Sun Tea

SPECIAL To brew your own sun tea, simply place your chosen tea bags in a pitcher of water and leave it in the sun until the tea has steeped to your desired strength. Then pour it over ice and enjoy!

Norpro Reusable Brew Bags Keep your tea habit sustainable with reusable brew bags.

Made in the USA, these 100% cotton brew bags are perfect for creating your own tea blends, as well as seasoning broths and soups.

The Republic of Tea For more than 25 years, The Republic of Tea has been crafting premium teas of all types. Each large pouch steeps one whole pitcher so you have plenty to enjoy!

Try refreshing flavors like Watermelon Mint Black Tea, Pineapple Orange Guava Green Tea, Hibiscus Sangria Herbal Tea and more.

Loose Leaf Tea Put your own spin on sun tea by creating a custom blend from our bulk department. Try combinations like Earl Grey tea with lavender flowers, Ceylon tea with hibiscus, green tea scented with jasmine, an herbal tisane with lavender, mint and chamomile, or your own signature blend!

Cool down with these summery thirst-quenchers made with real lemon bits and real sugar. Try fun and vibrant flavors like Island Wave, Paradise Punch, Original, Strawberry and Southern Peach Lemonades on their own or with a touch of tea and lots of ice.

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King Cast Iron As timeless as they are versatile, cast iron pans are your catch-all cookware through the long, hot summer and beyond. From the stove to the oven, the blaze of a grill to the coals of a campfire (towering inferno not recommended), these durable pans hold heat like a champ and keep an even cooking temperature across the whole pan, which makes them great for searing.

If you don’t already have one (or if you’re looking to expand your cast iron collection), you can’t go wrong with Lodge Cast Iron. This winning company has been creating high-quality cookware since 1896 right here in the USA. Available in a variety of sizes and styles, their premier pans are sure to become your go-to for almost any recipe.

The verdict? What a way to cook!

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How to Season:

1 2 3

Heat oven to 425°F.

Mix 3 parts salt and 2 parts oil together to make the consistency of wet sand.

Place a ¼–½-inch layer of the mix in the bottom of the pan, then rub on the bottom and up the sides of the pan.

Cast Iron Care: Clean cast iron pans immediately after use with hot water and a soft sponge—never use soap, as it could remove the seasoning!

Note: Cooking acidic liquids (wine or vinegar) in cast iron may remove some of the seasoning and make it need to be reseasoned.

For stubborn cooked-on bits, scrub with damp salt or baking powder, then rinse with hot water.

Dry pan completely.

Rub with vegetable oil, warm on a burner for 5 minutes and let cool before storing.

4 5 6 7

Fat on a Hot Iron Pan

If reconditioning a rusty pan or one that has lost its seasoning, buff off rust with fine steel wool, then wash with hot water and season as described above.

Cool Hand Lodge

Bake in the oven for 30 minutes.

With neutral flavors and high smoke points, vegetable oil and shortening are ideal for seasoning cast iron pans.

Carefully rub mixture around the interior of the pan and bake for 30 more minutes.

Turn off oven and let cool in oven for 2 hours.

Remove from oven, discard salt mixture and wash with hot water and a sponge.

The Dish Rack Made with earth-friendly materials, Full Circle cleaning tools can help keep your cast iron clean sans suds! Their Power Couple Pan Scraper Duo comes with two heat-safe, non-scratch scrapers (one for cast iron and one for other surfaces), while their Tenacious C Cast Iron Brush + Scraper boasts a brush that safely cleans cast iron cookware, plus a built-in scraper on top.

Cast iron pans are so good at distributing heat that even the handle gets hot. Keep your hands safe while cooking with Lodge’s Silicone Handle Holder, heat-resistant up to 500°F! When it comes to cleaning, remove the gunk but save the seasoning with their Pan Scraper Set, made of easy-to-clean and dishwasher-safe polycarbonate with various angles perfect for any pan.

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Dutch Baby PREP TIME: 5 MINUTES COOK TIME: 10–15 MINUTES YIELD: 2–3 SERVINGS

To help get the perfect rise on this puffy pancake, make sure to work quickly so the pan loses as little heat as possible while out of the oven. The finished Dutch Baby will fall quickly after cooking, so have your chosen toppings ready!

INGREDIENTS

3 large eggs 3 tablespoons granulated sugar, divided ½ cup whole milk 1 teaspoon vanilla extract ½ cup flour ¼ teaspoon cinnamon ¼ teaspoon salt 2 tablespoons butter Preparation Place a 9-inch cast iron pan in the oven and heat to 425°F. When the oven finishes preheating, the pan will be ready.

Place the eggs and 2 tablespoons of sugar in a work bowl and whip for 30–45 seconds, until light and frothy—this will help the Dutch Baby rise when cooking.

Whisk in the milk and vanilla extract followed by the flour, cinnamon and salt.

Continue whisking until everything is incorporated and the batter is smooth.

Add extra dimension to almost any dessert with homemade Lemon Curd— the bright flavor and smooth texture are so good you may just want to eat it by the spoonful! Get the recipe online at nuggetmarket.com/recipes.

Remove heated cast iron pan from the oven and place on a heat-proof surface.

Add the butter and swirl to coat the bottom and sides of the pan. Dust with the remaining sugar and let sit for 15 seconds.

Pour the batter into the pan and place back in the oven. Bake for 10–15 minutes, or until the sides of the pancake are well browned and have risen up around the edge of the pan, and the center is puffed and golden.

Serve immediately with powdered sugar, fruit, maple syrup, lemon curd or preserves.

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Clover Sonoma: Cream of the Crop Top off any dessert with homemade whipped cream for the perfect finishing touch. Get started with Clover Sonoma Heavy Whipping Cream, made by a local, family-owned company that’s been dedicated to uncompromising quality, compassion and sustainability for more than a century!

Dutch Baby & The Sundance Curd

Serres Blues Fresh from a local, family-owned ranch in Sonoma Valley, Serres Ranch Blueberries are juicy, plump and as sweet as candy. These beautiful berries only have a short season of 3–4 weeks, so be sure to enjoy them while you can!

Somebody Up There Likes Strawberries There’s something about strawberries that makes summer complete. Look for our CA-Grown icon to enjoy these sweet treats sourced from farms throughout our great state, and to support California farmers and producers.

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Fun Fact: Lodge Cast Iron pans come pre-seasoned and ready to use! If you take care of the seasoning, it will only get better after each use.

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Message in a Strata Veggie Strata PREP TIME: 25 MINUTES COOK TIME: 1 HOUR YIELD: 8–10 SERVINGS

Traditionally a breakfast dish, this veggiepacked casserole is just as delicious at dinnertime. Pro Tip: Sandwich leftover slices of strata between toasted brioche for decadent egg sandwiches!

INGREDIENTS

5 eggs, beaten 10 ounces half and half ⅛ teaspoon cayenne ¼ teaspoon nutmeg 1 tablespoon salt 1 teaspoon pepper ¼ cup olive oil, divided ½ yellow onion, small diced ½ red bell pepper, small diced 2 cups challah, diced and toasted ½ bunch green onions, sliced thin ¼ bunch basil, chiffonade ¼ cup shredded Pecorino Romano 2 zucchini, sliced into ⅛-inch rounds 2 yellow squash, sliced into ⅛-inch rounds 5 Roma tomatoes, sliced into ⅛-inch rounds 1 tablespoon chopped thyme, divided ½ cup grated Parmesan, divided

Preparation Mix together the eggs, half and half, cayenne, nutmeg, salt and pepper.

Heat 1 tablespoon olive oil in a sauté pan over medium heat, then sauté the onions and peppers until lightly caramelized and just tender.

Place challah in a work bowl and toss with the sautéed onions and peppers plus green onions, basil and Pecorino Romano. Add the egg mixture and toss to coat.

Set aside to soak for 10 minutes.

Heat oven to broil.

Coat bottom of a cast iron skillet with 1 tablespoon olive oil. Starting at the bottom outside edge of the pan, shingle the zucchini slices to make a complete circle. Follow with the tomatoes and then the yellow squash, overlapping concentric circles to create a “crust” with the vegetables.

Finally shingle zucchini around the side of the pan. There should be some slices left over.

From the Fields The Colors of California When it comes to produce, we’re thrilled to source a rainbow of vibrant veggies from farmers in our region. During the summer, California-grown squash and tomatoes are the name of the game.

Visit your local Nugget Markets to see what else is in season!

You may not need 50 eggs, but 12 is a nice round number. However many you need, Clover Sonoma Organic Pasture Raised Eggs are a grade AA choice—they come from hens raised with plenty of space to roam and forage on local, family-owned farms in Marin and Sonoma counties.

Sprinkle evenly with ½ tablespoon thyme and ¼ cup grated Parmesan. Place entire pan under the broiler and broil until the cheese is melted and golden brown.

When the cheese is browned, remove the pan from the oven and place the bread mixture evenly over the vegetable crust. Gently press to make a smooth top.

Lower oven temperature to 325°F. Toss the remaining vegetable slices in the olive oil to coat, then use them to shingle the top just like the bottom.

Place entire pan back in the oven and bake for 35–45 minutes, or until the center reaches 150°F. Remove pan from the oven and turn the broiler back on. Sprinkle the remaining Parmesan over the top and place back in the oven on the bottom rack until the cheese is browned and the internal temperature reaches 165°F. Top with fresh chopped thyme or basil before serving.

WITH

LO

VE

Sweet Bread of Youth Rich, eggy breads are a key component to this delicious dish (and are also amazing on their own). Along with our bakery’s homemade Challah, you can also try using our buttery Brioche or W I T H handcrafted Croissants, all authentic, LO V E hand-shaped and made from scratch, baked fresh daily.

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The Rustler When time runs out and you don’t want to do dishes, one-pan meals are always a great notion. The road to nutrition is all about balance, so grab some protein, veggies and seasonings, then sear, roast and sauté your way to a delicious meal with one cast iron skillet and these simple recipes.

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Thai Skirt Steak Skillet Meal PREP TIME: 30 MINUTES COOK TIME: 15 MINUTES YIELD: 4 SERVINGS

Make our meat department’s pre-marinated skirt steak a meal with flavorful sautéed veggies and rice noodles.

INGREDIENTS

1½ pounds Nugget Markets’ Thai Marinated Skirt Steak 2 tablespoons vegetable oil 1 tablespoon sesame oil 3 cloves garlic, minced 2 tablespoons fresh ginger, minced 1 Fresno chili, sliced into thin rings 1 head broccoli, cut into florets 1 onion, julienned 4 carrots, 1½-inch bias cut

½ red bell pepper, 1½-inch bias cut ⅓ cup fermented black bean garlic sauce ¾ cup beef stock 6 ounces rice noodles, cooked, chilled and lightly oiled ½ cup scallions, bias cut, for garnish 2 tablespoons sesame seeds, toasted, for garnish Preparation Heat oven to 400°F. Heat a large cast iron skillet over medium heat.

Drain the skirt steak, reserving the marinade. Add the vegetable oil to the pan and sear the steak on 1 side until well browned—be careful not to let it burn, as there is sugar in the marinade.

Flip the steak over and place the whole pan in the oven for 5–7 minutes for

medium, or to your desired degree of doneness. When steak is done, remove from oven and transfer to a plate to rest.

Wipe the pan of any debris, then add the sesame oil along with the garlic, ginger and Fresno chili. Place over medium-high heat and sauté for 10–15 seconds. Add the broccoli, onion, carrots and bell pepper and sauté for 1 minute.

Add the black bean sauce and stir to combine. Add the beef stock along with any reserved marinade and bring to a boil. Add the noodles, stir to incorporate and cook until the noodles are heated through.

To serve, slice the skirt steak, place on top of the noodles and vegetables, then garnish with scallions and sesame seeds.

Where the Meat Is We’ve always had an amazing meat department, but now our butchers have outdone themselves. Our talented team seals individual cuts in airtight Cryovac® packaging right here in-house, which helps the meat stay fresher longer so you can enjoy it at the peak of flavor whenever you’re ready to cook. As an added bonus, these vacuum-sealed packages also freeze great and come with a variety of marinades for extra flavor without extra work.

Crispy Chicken Thighs Skillet Meal Pork Tenderloin Skillet Meal Get the recipes online at nuggetmarket.com/recipes.

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DAYTRIPPIN’ P A C K . S N A C K . R E P E AT.

From the beach to the mountains and anywhere in between, al fresco adventures are where it’s at.

Wherever you wander, it all starts with proper packing, so check out our checklist of summer essentials like snacks, drinks, sun care and accessories to make every outing outstanding.

WHAT'S IN YOUR BASKET? Pack your perfect picnic in just a few clicks with our kitchen’s Picnic Program! From chefprepared picnic kits to boxed lunches featuring our signature sandwiches and more, just order online, pick up at one of our stores and enjoy wherever adventure takes you.

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ARTISANAL CHARCUTERIE & CHEESE BOX Filled with artisan cheeses, charcuterie, olives, crackers, fruit spread and chocolate, each gourmet assortment is your very own cheese board in box.

O R D E R O N L I N E AT

nuggetmarket.com/picnic

PICNIC KITS Our picnic kits come in four tantalizing varieties, each perfectly portioned for two and just the right size for a hearty snack or light meal. Try our Tapas Kit, Mezze Kit, Dip Kit, Picnic Kit or one of each!

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H O N E Y M A M A’ S B A R S

MAMMOTH BARS Start your adventure off on the right foot with these raw, organic protein bars made with sprouted nuts and no gluten, dairy, soy or added sugar. Find them in the refrigerated section!

Don’t forget the chocolate!

These nourishing cocoa truffle bars are made by a womenowned company using superfood ingredients and no refined sugar, soy, eggs, dairy, gluten or grains.

TAKE A HIKE You can’t go backpacking without first snack packing.

Stock your stash with portable provisions like these.

BAREBELLS PROTEIN BARS

BLUE DIAMOND ALMONDS

Power up for the journey ahead with functional foods like these delicious bars boasting 20 grams of protein, delicious flavor and texture, and no palm oil or added sugar.

Munch and crunch on a handful of locally grown almonds in fun flavors from this Sacramento company.

They’re great on their own or in your own homemade trail mix.

BEECHER’S CHEESE STICKS Cheese, please! These convenient artisan cheese sticks boast the toothsome browned butter and caramel flavors of Beecher’s Flagship and are great for anytime snacking.

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SUGAR PLUM VEGAN GRANOLA BARS Fresh from a local plant-based bakery in Sacramento, these vegan, non-GMO granola bars are handmade with cashews, apricots, cranberries, peanut butter, dates and agave nectar.

G O O D H E A LT H S A LT E D PEANUT BUTTER FILLED PRETZELS Crunchy, creamy, smooth and salty, these flavor-packed pretzels are Non-GMO Project Verified with no trans fat, artificial colors, hydrogenated oils or cholesterol.

RUSTY’S CHIPS These all-natural chips are handmade from start to finish in Huntington Beach with simple, quality ingredients like Bakersfield potatoes, whole corn tortillas and Mediterranean Sea salt.

CERTIFIED PIEDMONTESE BEEF SNACK STICKS & JERKY You can enjoy tender, lean and sustainably raised Certified Piedmontese beef even while you’re out and about thanks to their all-natural, protein-packed beef sticks and jerky.

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TO GO

From sun care to sustainable and stylish accessories galore, drop by our healthy living department for all sorts of summer essentials.

BADGER SUN CARE Made in the USA by a Certified B Corporation, these organic mineral sunscreens offer safe sun protection and are biodegradable, reef-friendly, non-nano and cruelty-free. Also try their Aloe Vera Gel and Lip Balm!

DERMA-E SUNSCREENS Protect and nourish your skin with these award-winning mineral sunscreens. Reef-safe, eco-friendly, non-GMO, vegan and cruelty-free, they’re a great way to keep your skin from getting too toasty.

A L B A B O TA N I C A SUNSCREENS From traditional lotions to air-powered sprays and mess-free sun sticks, these cruelty-free, biodegradable broad spectrum sunscreens are so good, they’re recommended by the Skin Cancer Foundation.

SUN BUM & BABY BUM SUNSCREENS This USA-made sunscreen line is made for people who love the sunshine. Offering skin protection without sulfates or parabens, their reef-friendly sunscreens are also cruelty-free, vegan and gluten-free.

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WELEDA SKIN FOOD LIP BUTTER Featuring premium botanicals like sunflower seed oil and chamomile and calendula extracts with no synthetic preservatives, fragrances or colorants, this luxurious lip butter will make you want to pucker up!

E V A N H E A LY W H I P P E D SHEA BUTTER FOR LIPS Keep your kisser in peak condition with this organic lip balm that nourishes and protects lips with a natural blend of shea butter, beeswax and red raspberry seed, avocado and Moroccan argan oils.

LOVE REUSABLE BAGS Not only do these stylish reusable bags replace single-use plastic bags, they’re also made with recycled plastic bottles! Available in fabulous colors, prints and designs, they stand up on their own and are machine washable. What’s not to love?

KLEAN KANTEEN Quench your thirst on the go with sturdy, reusable water bottles from this family-owned B Corporation based in Chico. Made with highperformance, stainless steel, these BPA-free bottles come in a variety of sizes and styles to fit any lifestyle!

FEELGOODZ FLIP FLOPS These all-natural, sustainable and comfortable flip flops are made with responsibly sourced materials like natural rubber from Thailand, genuine leather from Vietnam and handwoven fabrics from Guatemala. Talk about a step in the right direction!

DHARMA LOVE Dharma Love handcrafted products from South Lake Tahoe are created with original artworks and printed with water-based, nontoxic inks.

Cover up this season with consciously made local products like their certified organic cotton trucker hats or hemp baseball hats.

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OUT OF THE WOODS COOLER BAGS When it’s time to get packing, skip the single-use and reach for a reusable lunch bag. Made with washable paper that looks and feels like leather (but is 100% vegan!), these sustainable cooler bags are just as good for hitting the trails as brownbagging it to work.

HAVE FOOD, WILL TRAVEL Make your first pit stop your local Nugget Markets kitchen for our homemade, chef-prepared foods so you can get straight to adventuring.

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GRAB-&-GO LUNCH BOXES Convenient, well-balanced and fun to eat, our pre-packed Lunch Boxes include crackers, a mix of fruit or veggies and either our chef-prepared Albacore Tuna Salad, Chicken Salad or Egg Salad. Feeling cheesy? Grab our Gourmet Lunch Box packed with brie, manchego and fig— finger food at its finest! Find these grab-and-go options all boxed up and ready to go on our deli wall.

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ARTISAN WRAPS

S I G N AT U R E S A N D W I C H E S

Want your sandwich with a twist? Try a tasty artisan wrap instead! Our Vegan Mediterranean Wrap is stuffed with spinach, arugula, cucumbers, onions, bell peppers, olives, our homemade garbanzo bean salad and Green Goddess Dip all in a spinach tortilla, while our Thai Chicken Wrap goes big with grilled chicken breast, cabbage, shredded carrots, red onions, bell peppers, cilantro and our homemade Thai sesame dressing all tucked into a spinach tortilla.

Any way you slice it, our kitchen’s signature sandwiches are a cut above! For a taste of summer, try our Tuscany Sandwich made with heirloom tomatoes, mozzarella and basil, plus a touch of balsamic glaze and olive oil. Or for a meatier option, enjoy our Clementine Sandwich starring chef-prepared Diestel turkey with heirloom tomatoes, avocado, arugula, red onion and basil pesto on a fresh-baked sprouted wheat roll.

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HYDRATE HYDRATE HYDRATE From cold brew coffee and cold pressed juices to kombucha and cocktails, here’s how to stock your cooler in style.

OLIPOP S PA R K L I N G TO N I C S Like soda with a spin, these effervescent tonics are designed to support digestive health with wholesome ingredients like prebiotics, plant fiber and botanicals and only 2–5 grams of sugar per can.

B L U E B O T T L E C O F F E E COLD BREW CANS These petite cans of cold brew are proof that good things come in small packages. Whether you go for Bold, Bright or Single Origin, the organic coffees boast stunning, complex flavors and velvety textures.

PRESSED JUICERY JUICES

BETTER BOOCH KOMBUCHA

Cold brewed, meet cold pressed. These fresh juices start with whole fruits and vegetables sourced from California’s Central Valley and come loaded with up to four pounds of produce per bottle!

Add a little sparkle to your sip with a cool can of kombucha. Raw, vegan, kosher and verified non-alcoholic, these sparkling probiotic teas are crafted with all organic ingredients like premium loose leaf tea.

S A LT P O I N T C O C K TA I L S R E V I V E S P A R K L I N G KOMBUCHA Sustainably craft-brewed locally in Sonoma County, this delicious kombucha is vegan, raw, organic, gluten free, nonGMO, full of probiotics and ready to take on any trek, no refrigeration necessary.

Made in small batches with all-natural ingredients, these canned cocktails are ready to drink straight from the cooler. Try their refreshing Greyhound, Gin Highball, Moscow Mule or Margarita.

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MIDDLE EAST TO SOUTH & WEST ASIA FRANCE From Our Kitchen: Chef-Prepared Cassoulet Beans Traditionally a French comfort food, this variation is made with stewed white beans, bacon and sausage, all topped with herbed breadcrumbs for a hearty stew perfect for lunch or dinner.

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Sadaf Rose or Orange Blossom Water These infused waters are commonly used in Middle Eastern, South Asian and West Asian cuisine. Each has a distinctive flavor to add to cakes, beverages, salads or desserts.

AROUND THE WORLD, AROUND THE WORLD An Extraordinary Grocery Experience

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PASSENGER NAME STORE DATE TIME

MOROCCO Mina Tagine Cooking Sauces Tagine is Morocco’s version of the onepot wonder. These sauces feature the bold flavors of Moroccan cuisine like garlic, ginger, saffron, cumin, paprika, turmeric and ras el hanout.

ARGENTINA From Our Kitchen: Chef-Prepared Chimichurri Made with fresh herbs, olive oil and vinegar, this Argentinian sauce is a classic. Drizzle it on just about anything to take your food to another level with a zing of fresh flavor.

I

t only takes a trip to your local Nugget Markets to experience the sweet, savory and umami flavors of spices, pastes, simmer sauces and produce enjoyed the world over. Try your hand at our globally-inspired recipes or go full vacation mode and let us do the cooking with this itinerary of international cuisine.

THAILAND TO INDIA TO CARIBBEAN Neera’s Tamarind Paste Prevalent in Thai, Indian and Caribbean recipes, tamarind paste brings a tart flavor and acidity great for tenderizing meat, making tangy soups or sweet chutneys, and adding to carbonated drinks.

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ISLAND TIME

E

Jamaican Jerk Chicken PREP TIME: 10 MINUTES, PLUS 12 HOURS MARINATING COOK TIME: 45–60 MINUTES

ven if you can’t have the full cabana experience with your toes in the sand and a balmy breeze through your hair, you can still enjoy a taste of the fun with the right foods and cocktails.

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YIELD: 4 SERVINGS

Escape to paradise with the bold, flavorful blend of citrus and heat in this sweet and spicy marinade. To make it a meal, this chicken pairs perfectly with fried plantains.

INGREDIENTS

6 habanero peppers 2 tablespoons ground allspice 2 tablespoons fresh thyme leaves 2 tablespoons brown sugar 2 tablespoons kosher salt 1 tablespoon coarse ground black pepper 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 1 tablespoon ground ginger

1 tablespoon chopped fresh ginger 7 cloves garlic, chopped 3 yellow onions, chopped ½ cup extra virgin olive oil 1 cup distilled vinegar ½ cup tamari ½ cup fresh lime juice 1 cup fresh orange juice 1 whole chicken, cut into quarters Preparation To make the marinade, puree all ingredients except the chicken in a blender until smooth and well incorporated. Refrigerate for 24 hours, then use within 7 days.

Pour marinade over chicken, reserving approximately ¼ of the marinade for basting and dipping. Refrigerate chicken and reserved marinade for at least 12 hours.

When ready to roast the chicken, preheat oven to 400°F. Roast chicken in a roasting pan, basting frequently with reserved marinade, for approximately 45–60 minutes, or until a thermometer inserted into the thickest part reads 165°F. Serve with unused marinade for dipping.

Secret Aardvark Drunken Jerk Jamaican Marinade Enjoy traditional jerk marinade with a twist—a bit of soy sauce and a dash of rum! This easy-to-use marinade goes great on grilled chicken kabobs.

Busha Browne’s Authentic Jerk Seasoning or Spicy Jerk Sauce Fire up the grill and rub this Jamaican spice mix on pork, chicken, fish, vegetables or even fruit, then add a twist of lime for a flavorful experience at home.

Red Stripe Beer Don’t forget the drinks!

This crisp Jamaican lager is a delicious way to wash down the bold jerk flavors from the grill.

Appleton Estate Signature Jamaica Rum From the heart of Jamaica, this rum boasts a mild sweetness balanced by citrusy and nutty flavors, perfect for a tropical cocktail!

Rum Punch PREP TIME: 5 MINUTES YIELD: 1 COCKTAIL

This fun rum punch uses the tropical flavors of sparkling water to create a vacation-worthy cocktail you can enjoy right at home.

INGREDIENTS

3 ounces white rum 2 ounces coconut pineapple sparkling water 2 ounces orange mango sparkling water ½ ounce grenadine 3 drops Peychaud’s bitters ½ lime, juiced 1 medium orange, sliced for garnish 10 ice cubes, or equivalent amount of crushed ice PREPARATION

The Tiny Umbrella Make any mixed drink just a little more tropical with a cute cocktail umbrella! Each one is a piece of art with fun sayings and designs.

Place half the ice in a cocktail shaker, then add rum, sparkling waters, grenadine, bitters and lime juice. Shake mildly for 10 seconds. Fill a medium hurricane or rocks glass with remaining ice to ¾ full.

Pour contents of shaker into glass and garnish with an orange slice.

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H

op aboard the flavor yacht and take a dive into Mediterranean favorites like fresh, seasonal fruits and vegetables, healthy fats such as extra virgin olive oil and plenty of legumes and lean proteins.

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Homemade with Love Our kitchen’s Mediterranean-inspired dips are crafted with care by our talented chefs. Try them with warmed pita or fresh-cut veggies for a healthy snack or side.

Mediterranean Dip A delicious dip starring sun-dried tomatoes, feta cheese, Kalamata olives, capers, Italian parsley, garlic and California-grown extra virgin olive oil.

Mediterranean Hummus A rich blend of garbanzo beans, tahini, feta cheese, sun-dried tomatoes, Kalamata olives, garlic, lemon, spices and California-grown extra virgin olive oil.

Baba Ghanoush A smoky and flavorful dip made with roasted eggplant, tahini, California-grown extra virgin olive oil and garlic.

Tzatziki A traditional sauce or dip made with Greek yogurt, cucumber, garlic, lemon, dill and California-grown extra virgin olive oil.

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Falafel PREP TIME: 15 MINUTES, PLUS 12 HOURS SOAKING COOK TIME: 10 MINUTES YIELD: 24 PIECES

From enjoying in a pita with fresh veggies and tzatziki to tossing in a rice bowl with spinach, tahini, feta and onions, there are so many ways to enjoy falafel—and they’re all delicious!

INGREDIENTS

Preparation

1 cup dried chickpeas 2 tablespoons cumin seeds 1½ teaspoons coriander seeds 1 cup parsley, rough chopped ½ cup cilantro, rough chopped ½ yellow onion, medium diced 3–4 cloves garlic, rough chopped Zest of 1 lemon ½ teaspoon salt ¼ teaspoon cayenne ½ teaspoon baking powder Oil, for frying

Place chickpeas in a storage container and add water to cover by ½ an inch. Refrigerate overnight to soak.

After soaking, drain water and roll chickpeas on a towel to dry. Place chickpeas and all other ingredients except oil in a food processor and pulse into a coarse meal (no bigger than ⅛-inch pieces).

Scoop 1-ounce balls of the chickpea mixture and press to flatten slightly. Carefully drop falafel into the oil and fry until well browned, about 1–2 minutes. Remove from oil and drain on a towel.

Serve in pita bread with cucumber, onion, tomato, cilantro and tzatziki, or with dipping sauces such as tahini and baba ghanoush.

Add oil about 3 inches deep to a heavy-bottomed sauce pot, place over medium heat and heat oil to 350°F. S UM M E R 2021 • TH E FI E L D G U I D E • 41

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ut on some Gipsy Kings or your favorite flamenco tunes, pour yourself a mimosa, whip up this delicious recipe and dine outside in the sunshine for a relaxing weekend brunch. Salud!

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BRUNCH-ALONA

Huevos a la Flamenca PREP TIME: 10 MINUTES COOK TIME: 45 MINUTES YIELD: 4–8 SERVINGS

This delicious dish from Andalucia, Spain, is colorful, delicious and easy to prepare for brunch or dinner. For a tasty twist, try using prosciutto in place of jamón serrano.

INGREDIENTS

2 large tomatoes 2 tablespoons olive oil 1 medium yellow onion, chopped fine 1 medium red bell pepper, chopped fine 2 teaspoons garlic, chopped fine 1 tablespoon smoked paprika Salt and pepper, to taste 6–8 eggs 4 thin slices jamón serrano ¼ pound Spanish chorizo, sliced ¼ cup peas Chopped parsley, for garnish (optional)

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Preparation Preheat oven to 400°F. Cut tomatoes in half, then grate the cut side, applying heavy pressure. Discard the tomato skin and set grated tomato pulp aside.

In an oven-proof sauté pan, warm olive oil and sauté the onions and peppers over medium heat until onions are soft and translucent, about 10 minutes. Add garlic and cook for about 5 minutes.

Add grated tomato pulp and smoked paprika, cook for about 15 minutes, then season to taste with salt and pepper.

From here, you can make a large, family-style dish in the same pan or make individual portions in ramekins.

For Family Style: Crack 6–8 eggs on top of the tomato sauce in the oven-proof sauté pan. Top with jamón serrano, chorizo and peas and bake for 10 minutes, or until egg whites are set but the yolks are still runny.

For Individual Portions: Divide tomato sauce evenly into 4 large or 8 small ramekins. If making 4 portions, crack 2 eggs per ramekin. For 8 portions, crack 1 egg per ramekin. Top each serving with jamón serrano, chorizo and peas. Place ramekins on a sheet pan and bake for approximately 10 minutes, or until egg whites are set but the yolks are still runny.

Garnish with chopped parsley, if desired, and serve.

Get our recipe for Spanish Paella at nuggetmarket.com/recipes.

Ferrer Gazpacho Too hot to cook? Cool down with this traditional soup made with the ripest ingredients for maximum flavor. Serve cold with your favorite bread to make your Spanish-inspired summer meal complete.

Solera Marcona Almonds These gourmet Spanish almonds are slightly sweet with a texture like macadamia nuts. Lightly fried in olive oil with a dash of salt, they’re perfect for your next cheese board with fresh fruits and specialty cheeses.

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EXPLORE EXOTICS

M

other Nature’s gifts from all over the globe can be a fun way to explore other parts of the world. The next time you see these unique fruits and veggies in the produce aisle, pick some up to enjoy on their own or add to a recipe!

MANGO • There are several hundred varieties of this tropical stone fruit around the world!

• Delicious on their own and in fruit salads, parfaits or cake (see p. 46).

PASSION FRUIT • Vine-grown fruit with a colorful rind and juicy, seed-filled center.

• To enjoy raw, slice in half and scoop out the center, seeds and all!

• Try in smoothies, cooked down in sauces or in a tropical fruit salad.

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TARO ROOT • A starchy, mildly sweet root vegetable originally from Asia.

• Brown exterior with purplespecked white flesh and texture similar to a potato.

• Try making baked chips, adding to soups and stews or in pancakes.

DRAGON FRUIT (PITAYA) • Slightly sweet flavor between a kiwi and a pear.

• Part of the cactus family; mostly from Central or South America.

• Slice in half and scoop out the center to enjoy raw or in smoothies, or try it grilled!

STAR FRUIT (CARAMBOLA) • A sweet and sour fruit shaped like a star when sliced crosswise.

• Ready to eat when mostly yellow with only hints of green.

• Slice and eat as is or add to fruit salads, chutneys or homemade popsicles.

JACKFRUIT • Often grown in Southeast Asia or Mexico.

• Unripe, it’s used to mimic meat in savory plant-based recipes like carnitas.

• When ripe, it’s sweet, sticky and tasty on its own or in desserts and smoothies.

Get our recipe for Honey Soy Shishito Peppers at nuggetmarket.com/recipes.

SHISHITO PEPPER • Slender, light green peppers originally from Japan.

• Mildly spicy (usually!) with grassy and citrus notes.

• When cooked, these peppers take on a smoky, peppery flavor.

YUCA ROOT (CASSAVA) • Dense and starchy root vegetable popular in Latin and Caribbean cuisines.

• The variety sold in most American stores is sweet cassava.

• Store unpeeled roots in the refrigerator to maintain freshness.

THAI COCONUT • Pre-trimmed coconuts that can hold up to 11 ounces of fresh coconut water.

• Refrigerate until ready to eat. (They’re still good if pink; that’s just oxidation.)

• Slice up the coconut meat to enjoy in fruit salads or smoothies.

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rom sweet coconut soups to spicy curries and even fresh desserts, Thai dishes frequently combine the five flavor components of salty, sweet, bitter, sour and spicy for truly tasty results.

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GIVE IT A THAI

Tropical Mango Cake PREP TIME: 45–50 MINUTES COOK TIME: 25–30 MINUTES YIELD: 8–10 SERVINGS

A homemade layer cake will always impress, and this mango version tastes as good as it looks with a coconut and vanilla sponge, sweet mango curd and plenty of whipped cream.

INGREDIENTS

Mango Curd: 2 mangos, diced (pits reserved) 3 eggs ½ orange, juiced 1 lemon, juiced ¾ cup sugar 1½ tablespoons cornstarch 2 tablespoons butter Cake: 3 eggs ⅔ cup sugar, divided, plus extra for dusting pan 1¼ teaspoons vanilla extract, divided ½ cup cake flour, sifted ¼ cup shredded coconut, chopped fine Butter, for greasing pan 3 cups heavy whipping cream 2 mangos, sliced thin (pits reserved) Mango Simple Syrup: 4 mango pits 1 cup sugar 1 cup water

Thaiwala Thai Tea Concentrate Enjoy a sweet, refreshing Thai iced tea with this easy-to-use, all-natural Thai tea concentrate made with farm-direct tea grown without herbicides or pesticides. Cheers!

Preparation Preheat oven to 325°F. To make the mango curd, puree diced mango in a blender, then strain and set aside. Combine the eggs, juices and sugar in a work bowl. Place in a double boiler over medium heat and stir constantly until thickened.

Remove from heat and set aside.

Combine the mango puree and cornstarch in a small, heavy-bottomed sauce pot. Place over a low flame and stir constantly with a rubber spatula until the mixture has thickened and just starts to bubble. Stir in the thickened egg and juice mixture, add the butter and stir until completely incorporated.

Pass through a fine mesh strainer into a bowl and press plastic film onto the surface to prevent a skin from forming.

Chill in refrigerator.

To make the cake sponge, whip together eggs and ⅓ cup sugar until a thick ribbon forms, about 10 minutes.

Whisk in ¼ teaspoon vanilla and fold in the cake flour until just incorporated, then fold in the coconut.

Brush butter on bottom and sides of a 6-inch cake pan, dust with granulated sugar to coat, then discard any excess sugar. Pour in the cake batter and bake for 25–35 minutes, or until

ThaiFusions Co. Curries & Sauces Handcrafted with family recipes and bold flavors unique to Thai cuisine, ThaiFusions Peanut Sauce and Panang or Green Curry are your key to a simply delicious meal in minutes.

golden brown and a skewer inserted into the center comes out clean.

Remove from oven and let cool to room temperature.

When cake is cool, remove from pan.

Slice off the top rounded part of the sponge, and then slice the remaining sponge horizontally into 3 even layers, each about 1 inch thick.

To make the mango simple syrup, combine mango pits with sugar and water and bring to a boil to dissolve the sugar. Remove from heat and let steep for 30 minutes, then strain the liquid and discard the pits.

Make whipped cream by whisking together the heavy whipping cream, ⅓ cup sugar and 1 teaspoon vanilla until medium peaks form.

To assemble your cake, brush the bottom sponge with mango simple syrup. Top with a ½-inch-thick layer of mango curd, spread to about ½ inch from the edge. Next, shingle the mango slices over the mango curd and top with a ½-inch layer of whipped cream, spread to ½ inch from the edge. Add the next layer of sponge and repeat the process.

Add the top layer of sponge, and then frost the whole cake with whipped cream. Garnish with mango slices and any leftover mango curd.

From Our Kitchen: Chef-Prepared Thai Basil Beef Salad This Thai-inspired dish from our chefs stars marinated beef and stir-fried veggies like baby bok choy, red peppers and broccoli all combined with a black bean garlic sauce.

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aila (dance) down the aisles for these marvelous Mexican and Mexicaninspired picks highlighting fantastic flavors from our neighbors to the south.

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OLÉ ’BOUT IT!

Ranch Water PREP TIME: 2 MINUTES YIELD: 1 COCKTAIL

Topo Chico Mineral Water Named for the legendary waters said to restore vigor, joy and refreshment, this sensational sparkling water is also available with a twist of lime or grapefruit.

Milagro Silver Tequila Bright, clear and triple–distilled for unparalleled smoothness, Milagro Silver Tequila is made from 100% estate–grown blue agave from the highlands of Jalisco. The heart of the agave is roasted in brick ovens made from volcanic–rich soil, which produces tequila with extraordinary depth and character.

This simple cocktail is super refreshing on a hot day, combining crisp citrus flavors and cooling Topo Chico mineral water.

INGREDIENTS

2 limes Ice 3 ounces blanco tequila ½ ounce triple sec 4 ounces Topo Chico mineral water PREPARATION

Juice 1 lime, and slice the other into 4 wheels.

De la Calle Tepache Made from fresh pineapples, this organic fermented probiotic beverage with subtle effervescence and unique flavors is like kombucha’s cousin from Mexico.

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Fill a large tumbler or water glass ¾ full with ice, add tequila, triple sec, lime juice and 3 lime wheels, then top with Topo Chico mineral water.

Garnish with remaining lime wheel.

Let's Salsa!

These scratch-made salsas are prepared with love by our Nugget Markets kitchen with fresh ingredients. Enjoy them in tacos or burritos, over eggs or with grilled meats and veggies for that extra bit of zest and flavor.

Salsa Verde A green salsa starring roasted tomatillos, jalapeños, Roma tomatoes, poblano peppers, garlic, cilantro and lime.

Tomatillo Crudo A creamy salsa made with avocado, jalapeños and cilantro blended with sour cream, lemon and garlic.

Taqueria-Style Chipotle Salsa A flavorful combo featuring smoky chipotle peppers, Roma tomatoes, garlic, yellow onion, cilantro and lime.

From Our Kitchen: Chef-Prepared Ceviche A summertime favorite made with shrimp, Roma tomatoes, cucumber, onion, cilantro, Tapatío and jalapeño.

Enjoy on its own, with chips or over your favorite greens.

Bunches & Bunches Mole Sauce Made with bunches and bunches of love, these artisanal moles offer authentic smoky and spicy flavors of Oaxaca, Mexico.

They’re awesome sauce!

Rancho Gordo Beans & Hominy Sharing the flavor secrets of diverse heirloom beans and legumes, Rancho Gordo seeks cool beans grown throughout the Americas and brings them to our tables.

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TO FROM

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njoy some of India’s most popular dishes right at home with authentic flatbread, cheese, simmer sauces and more.

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PANEER, NAAN FAR

Get our recipe for Grilled Paneer Skewers at nuggetmarket.com/recipes.

Sach Foods Organic Paneer Cheese With deep roots in Indian cuisine, this all-natural, gluten-free cheese is high in protein and healthy fats and it doesn’t melt. Find it in our specialty cheese department!

Sukhi’s Samosas Perfectly spiced and deliciously crispy, these handcrafted samosas are a perfect side dish or snack. Found in the frozen aisle, every flavor includes a zesty chutney for dipping.

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Maya Kaimal Indian Simmer Sauces Enjoy tikka masala in a snap with a flavorful simmer sauce full of rich, robust flavors and spices—just add protein and veggies to make it a meal. No dairy? No problem. Try their vegan version!

Stonefire Naan True to an ancient recipe using buttermilk, ghee and no artificial preservatives, this authentic naan is available in a variety of sizes and flavors.

Gourmet to Go Even close-to-home events deserve your favorite faraway flavors.

Order online to make any occasion extraordinary.

BEST OF BOTH WORLDS CHEESE BOARD

ANTIPASTO PLATTER CAPRESE SKEWER PLATTER

CHICKEN SATAY SKEWER PLATTER

VEGETARIAN MEZZE PLATTER

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Summer Cookout Meals

Order online for the easiest backyard BBQ ever! nuggetmarket.com/signature-meals-to-go