Spring Field Guide 2025 - Issue 50

TABLE OF CONTENTS

Spring It On!

Much Ado About Dumplings

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right flavors, bubbly beverages, fresh fruits, and fragrant herbs… ‘tis the season for brunching with besties, celebrating with family, and filling your kitchen with delicious, new dishes! Whether you enjoy a good dough-it-yourself project or the quality and convenience of ready-made masterpieces, spring into something special with help from our latest Field Guide. Keep reading for pro tips, foodie facts, and tasty recipes galore. Happy cooking!

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Dumpling Dynasties

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Sourdough Startup ◀

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So We Meat Again

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THE

ISSUE 50 • SPRING 2025 WRITING & EDITING

Lydia Humburg Calista Marouk

LEAD GRAPHIC DESIGNER

Victoria O’Brien

Michelle Leal

PHOTOGRAPHY

GRAPHIC DESIGN

Willow Smith Michael Sylvester

Willow Smith

Stazi Dulman MODELS

Emma, Deacon, & Mom (Sandy D., Director of Kitchen Operations)

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Corporate Directors & Buying Team

LEAD PHOTOGRAPHER, STYLIST, & RETOUCHER

CHEF DE MARKETING

Go Fish!

PRODUCT & INFORMATION RESEARCH

Mocktails & Mimosas

DIRECTOR OF MARKETING

MARKETING MANAGER

Griddle Me This

Marco Enriquez SENIOR WEB DEVELOPER

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Mark Eagleton

► Scan to see every recipe featured in this Field Guide!

FOLLOW US!

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

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Rebecca Reichardt

RECIPES A Nugget Market Production MMXXV Nugget Market, Inc. All rights reserved.

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Zest Friends Forever

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Eat Well, Do Good ◀

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Delicious Discoveries

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id you know we offer more than 15,000 gourmet groceries in our stores? Not only that, more than a third of those are locally sourced! As Nugget Market’s Specialty Grocery Buyer, it’s my job to curate an amazing selection of dry goods across our stores, including specialty, gourmet, and organic products from around the corner and around the globe.

As a foodie, I love keeping up on food trends, building up local producers, and being the first to market exciting, new products. It’s a challenge to strike that perfect balance of everyday essentials and hard-to-find items, so I and our entire Buying Team constantly researches, tastes, travels to food shows, seeks out new partnerships, and reviews our selection to make sure we’re offering an unparalleled variety of all the best groceries our partners have to offer.

The next time you’re cruising down our aisles, seek out something you haven’t tried before—you just might find a new favorite!

Josh Dwinell SPECIALTY GROCERY BUYER

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rocery shopping for a whole set of stores is a big job, but that’s half the fun! One of the best parts about being a Buyer is being able to search out boutique, local, and artisan vendors, find items unique to our market, and give them a platform to shine.

Whether it’s a rare ingredient or just the right tool, we love to connect our partner producers and our guests so Nugget Market can be your one-stop-shop for any culinary adventure. And if you don’t see what you’re looking for, let us know! We’re always on the hunt for new ways to fulfill our fellow foodies’ needs.

Nicki Leonard

SPECIALTY GROCERY/GENERAL MERCHANDISE BUYER

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Much Ado About Dumplings T

ake in the exquisite form that is the dumpling: a pillowy pocket of paradise, ready to be steamed, fried, or boiled. And the most beautiful thing about them? The fact that countless regions all over the world have their own version!

Broadly defined as small, savory balls of dough or dough wrapped around a flavorful filling, almost anywhere you go on the globe, a dumpling you’ll find.

From Italian gnocchi to Chinese jiaozi, each type celebrates the shared human love for dumplings with unique cultural and culinary twists.

From its advent, dumpling-making has been a family activity with traditions passed down from generation to generation. And when you consider how many usually get made at once, it makes sense to have all hands on deck!

Filling and folding or cutting and rolling, the process is a celebration of raw ingredients, learning, making food by hand, and unity, nourishing both the body and the soul. By far the best part of the dumpling experience is sharing them with those you love—including those you made them with!

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Ricotta Gnocchi with English Peas & Crispy Pancetta This potato-free version of gnocchi gets its tender texture from a ricotta base.

Add peas, pancetta, and microgreens for a delightful spring side or appetizer!

PREP TIME: 2 HOURS COOK TIME: 10 MINUTES YIELD: 4 SERVINGS

INGREDIENTS Ricotta Gnocchi: • 1 container (12 ounces) Bellwether Farms Basket Ricotta • 1 egg • ½ cup grated Parmesan • 1 teaspoon kosher salt • ½ teaspoon cracked black pepper • 1 cup all-purpose flour Pancetta & Peas: • 5 ounces diced pancetta • 3 ounces unsalted butter • 8 ounces English peas • About ½ cup reserved pasta water • ¼ cup grated Parmesan, plus more to taste • 2 chives, chopped • Pinch of microgreens with flowers

Cal Microgreens Chef Mix Adding beauty, nutrition, freshness, and flavor to your plate, microgreens are a mega win! These ones from Cal Microgreens in Vacaville feature dainty, colorful edible flower petals for extra fancy flair.

PREPARATION Heat pancetta in a pan until crispy, then remove pancetta from the rendered fat and set aside.

For the gnocchi, whisk the ricotta, egg, Parmesan, salt, and pepper together in a large work bowl until creamy and thick. Add the f lour and mix until almost combined.

Move to a clean f lat surface and form into a compact soft dough.

Roll the dough into logs about 8 inches long, then cut into 1-inch pieces. To create a pocket and decorative ridges, use your thumb to press and roll each piece gently down a gnocchi board.

Alternately, you can leave them without ridges. Place gnocchi pieces on a pan with flour in a cool, dry place until ready to cook.

In a large pot of salted boiling water, cook the gnocchi for 1–2 minutes, or until they float. Remove with a slotted spoon and drain, reserving pasta water.

Place butter in a sauté pan and cook on low heat until the edges begin to brown. Add the gnocchi and sauté over medium heat until one side is golden brown. Add the pancetta, peas, and about ½ cup pasta water (by eye for texture) to deglaze the pan. Add ¼ cup grated Parmesan, remove from heat, and swirl until sauce is emulsified.

Finish with chopped chives, more Parmesan to taste, and microgreens.

Gnocchi can be made ahead and frozen. Make sure they do not stick together while freezing; once frozen they can be stored in sealed bags.

The Natural Trading Co. Organic Pea Shoots These tender, nutritious pea shoots from a small, 40-acre family farm just down the way in Placer County are not only certified organic, but certifiably delicious!

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Potato Gnocchi with Pomodoro Sauce Top classic potato-based gnocchi with a tantalizing tomato sauce for a taste of Italy right at home.

PREP TIME: 1 HOUR, PLUS 20 MINUTES RESTING COOK TIME: 10 MINUTES YIELD: 4 SERVINGS

INGREDIENTS Potato Gnocchi: • 1 pound russet potatoes • 1 cup all-purpose flour • ½ teaspoon kosher salt • 1 medium egg Pomodoro Sauce: • 2 tablespoons olive oil • 1 can (28 ounces) San Marzano tomatoes • ½ teaspoon kosher salt • 2 cloves garlic, chopped • 1 teaspoon chopped fresh oregano • 5 leaves basil, chopped • 1 teaspoon red chili flakes, optional • ½ cup water • ½ reserved pasta water • 2 ounces grated Parmesan, or to taste, for garnish • 4 small sprigs fresh basil leaves, for garnish

ridges. Place gnocchi pieces on a pan with flour in a cool, dry place and let rest 20 minutes before cooking.

For the gnocchi, boil unpeeled potatoes in a large pot until tender. Remove from the pot and let cool, then peel and pass through a potato ricer.

While the gnocchi are resting, make the sauce. In a large saucepan, add olive oil, tomatoes, salt, garlic, oregano, basil, red chili flakes (if desired), and water. Stir to combine, cover, and let simmer over medium heat until thickened, about 30–40 minutes.

Remove cover for the last few minutes to allow sauce to thicken.

Separately, combine the flour and salt and place on a flat surface. Make a well in the middle, then add the potatoes and egg. Mix together with your fingers to form a compact soft dough.

In a large pot of salted boiling water, cook the gnocchi until they float to the top, 1–2 minutes. Remove with a slotted spoon and drain, reserving pasta water.

Roll the dough into logs about 8 inches long, then cut into 1-inch pieces. To create a pocket and decorative ridges, use your thumb to press and roll each piece gently down a gnocchi board.

Alternately, you can leave them without

Add drained gnocchi to the sauce, then add about ½ cup pasta water (by eye for texture) and cook for 30 seconds, gently tossing to combine.

Serve immediately topped with fresh grated Parmesan cheese.

PREPARATION

NorPro Potato Ricer Rice! That! ‘Tater! This powerful yet easy-to-use tool is perforated to minimize potato compaction and ensure a fluffy, smooth, and silky squeezed spud. It’s sturdy stainless steel, too!

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Gnocchi W

Now!

ant good gnocchi now? We’ve got you covered. Start with a trusted, authentic brand (found on our shelves!) that’s as good as made by hand, and then fancy it up fresh-like with sensational sauces and prime produce.

Ready, set, gnocchi!

RECIPE QR CODE ABOVE

Gnocchi with Roasted Butternut Squash Gnocchi is a tasty potato-based dumpling ideal for tossing with fresh herbs and veggies. Make this delicious dish even easier with pre-cut butternut squash from our Produce Department!

RECIPE QR CODE ABOVE ▲

Gnocchi with Italian Sausage & Olive Ragu Classic gnocchi with a rich and hearty ragu makes a fantastic anytime entrée. Finish the feast with a light salad, crusty loaf of ciabatta, and a bottle of Sangiovese.

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RECIPE QR CODE ABOVE ▲

Spring Veggie Mini Gnocchi Asparagus, gnocchi, peppers, and pesto come together to create this spectacular spring entrée. Make your own basil pesto to take it over the top!

RECIPES

Mamma Emma Gnocchi

Cappello's Gnocchi

Craft gnocchi is a magical thing as good as hand-made by a nonna. These premium pieces of perfection are made with a short list of only fresh, natural, raw ingredients for a bite of tasty tradition. Try all their fancy flavors!

Grain-free, gluten-free gnocchi?

Yep, they exist! These paleo-friendly bites are made with just five simple ingredients: organic potato flakes, almond flour, cage-free eggs, tapioca flour, and sea salt. (Six, if you count love!)

Rustichella d’Abruzzo Gnocchi di Patate Soft yet full-bodied, these nosh-worthy potato gnocchi are made with 5% more durum wheat semolina, which lends to their tender texture. (And as their packaging says, dig in on a Thursday for “Giovedi Gnocchi!”)

De Cecco Gnocchi di Patate

Pastificio G. Di Martino Mini Gnocchi Mini gnocchi? Yum, yes! These cute, chewy delights hail straight from Napoli, Italy, the pasta capital of the world!

Made by a company doing what they do best for over a century, these delightful dumplings are easy to make AND eat.

Potato perfection—that’s these gnocchi! Made in Italy with a blend heavy on the potato puree, potato starch, and soft wheat flour, they’re done in about 2 minutes for super-fast satisfaction.

RECIPES

CA-Grown Asparagus Tender, tasty, and nutritious, fresh asparagus is a springtime superfood!

Drop by our Produce Department to find California-grown asparagus from a variety of Golden State growers, then get cooking with these delicious recipes!

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Special A Spaetzle

rguably, the true specialness of spaetzle, a Central European staple commonly found in Germany, lies in the interest-piquing irregularity of its chewy, bouncy, and soft strands.

Made by sieving its batter through a colander, these tiny, noodle-like dumplings shine as a side, with sauce, in soup, or in super simple preparations. It can’t help but be handmade—so try YOUR hand at it!

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German Spaetzle Also spelled Spätzle, this delicious dish stars unique dumplings made by pushing dough through the holes of a colander. It's as fun to make as it is to eat!

PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES

Knead the dough in a stand mixer with a dough hook for 16–20 minutes, or until bubbles appear. Alternately, use a wooden spoon to scoop and pull the dough until bubbles or holes appear.

YIELD: 6 SERVINGS

INGREDIENTS • 2 cups all-purpose flour • 1½ teaspoons kosher salt • 4 large eggs • ½ cup whole milk • 3 tablespoons unsalted butter • 5 sprigs Italian parsley, chopped fine • 1 bunch chives, chopped fine • 4 sage leaves, chopped fine

PREPARATION Add flour and salt to the bowl of a stand mixer then stir to combine.

In a separate bowl, whisk eggs together then pour into a well in the center of the f lour mixture.

Add milk, starting with slightly less and adding more as needed.

Herb’s the Word

Bring 2 quarts of lightly salted water to a boil, then reduce to a simmer.

Working over the pot, press the dough through a spaetzle press or colander to create noodles that fall into the water.

Cook for 2–3 minutes, or until they float to the top.

Use a slotted spoon to transfer spaetzle to a colander, then shock in ice water and drain again.

Toss spaetzle with melted butter and fresh herbs and serve warm.

Spaetzle can be stored in the fridge for 2–3 days and reheated in a skillet with butter.

Seared Bavette with Spaetzle

RECIPE

Similar to flank steak, the bavette can be wonderfully tender when cooked properly. Serve this versatile cut with red wine pan sauce and a hearty helping of spaetzle and spinach.

LEARN MORE

Have you heard? Herb is the word! Fresh or dried, these little leaves are the cornerstone of flavor. Like magic, they transform your cooking, adding complexity, depth, and aroma. And if cooking is part of what separates mankind from other animals, then the use of herbs is what proves it’s a deliberate art. Ready to turn up the enthusiasm? Scan the QR code for some Herb 101!

Kilner Glass Herb Keeper Making high-quality glassware since 1842, Kilner is known for creating kitchen accoutrements that are as practical as they are stylish. With an easy-to-use design and durable components, their Glass Herb Keeper set has everything you need to keep cut basil, mint, and other fragrant flora fresh as long as possible.

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Dumpling Dynasties T

he best thing about dumplings are the many forms they take all over the world. And Asia, a huge continent with an equally huge

culinary repertoire, is definitely dumpling-rich. Explore just a taste of all the delightful dumplings that abound!

RECIPE

Chinese Pork Dumplings

p. 13

Bowlcut Spicy Lemongrass Stir Fry Sauce

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p. 13

Nasoya Plant-Based Wonton Wraps

p. 15

Dumpling Deep Dive Dip into the vast world of dumpling delicacies, from Korean mandu to South Asian samosas and more!

Khinkali Straddling the line between Eastern Europe and Western Asia, Georgia’s dumplings are typically filled with spiced minced meat and broth (akin to Chinese xiaolongbao). The topknots of these dumplings get collected on one’s plate to show how many have been enjoyed!

Jiaozi Otherwise known as potstickers, these popular, horn-shaped Chinese dumplings can be boiled, steamed, or pan-fried and can feature a wide array of fillings.

Symbolizing wealth and good fortune, they’re a favorite during the Lunar New Year, but also in general year-round!

Xiaolongbao

Gyoza

Also known as soup dumplings, these delicate, plump, pleated steamed dumplings from the Jiangsu province of China contain a warm broth inside the wrapper, along with a juicy meat filling.

With the dumpling in a soup spoon, you take a tiny bite first, then slurp the broth out before eating the whole thing!

Gyoza, Japan’s answer to jiaozi, are commonly pan-fried—crunchy and golden on the bottom (served bottom side up) and succulent and juicy on the inside. Often stuffed with pork and garlic-forward, they’re at once delicate, chewy, and crispy.

Wonton Traditionally boiled and served in soup or deep-fried, Chinese wontons often have a large wrapper-to-filing ratio. The wrapper is also generally thinner and distinctively square; they’re meant to be delicate, supple, almost translucent parcels of meat or other fillings.

Mandu These Korean dumpling delights feature a thin wrapper and a savory filling, varying from kimchi to vegetables, pork, and glass noodles. They get pleated or take on a more circular, full-moon fold.

Fry (gunmandu), steam (jjinmandu), or boil (mulmandu), but don’t forget the dipping sauce!

Momo These large Nepali/Tibetan dumplings are thicker and heartier than their brethren, filled with beef or yak and spiced with different peppercorns. These marvels are steamed or fried and get served with a tomato-based, chili, or sesame sauce.

Samosa Crispy and commonly conical or crescent-shaped, South Asian samosas are commonly fried and feature a flaky, pastry-like wrapping and a soft, savory vegetable filling like spiced potatoes, onions, and peas or lentils.

Don’t forget dipping chutneys for extra deliciousness!

Bowlcut Sauces Made with no fake stuff, these sensational sauces were born from an Asian and American fusion of flavor, both familiar and fresh, reflecting the founder’s familial experience. They’re the new classic—fry, dip, or drizzle!

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Chinese Pork Dumplings Crescents or spheres, steamed or fried, homemade or pre-made skins and sauce—there are so many ways to make these delicious dumplings your own!

PREP TIME: 1 HOUR 30 MINUTES COOK TIME: 4–6 MINUTES YIELD: 36 DUMPLINGS

INGREDIENTS Dumpling Skins: • 2½ cups all-purpose flour, plus more for kneading • 1⅓ cups cool water • Alternative: 1 package (12 ounces) Nasoya Plant-Based Wonton Wraps Filling: • ¾ pound ground pork • 1 tablespoon minced ginger • 1 tablespoon minced garlic • 1 teaspoon sesame oil • 2 teaspoons soy sauce • 1½ teaspoons kosher salt • 1 tablespoon chopped green onion • ¼ cup water • 4 tablespoons cooking oil Dumpling Sauce: • ¼ cup soy sauce • ¼ cup rice vinegar • 2 tablespoons sambal oelek • 2 tablespoons hoisin sauce • 1 tablespoon sesame oil Cooking: • ½ cup water • 2 tablespoons cooking oil

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PREPARATION For the filling, mix all ingredients in a stand mixer with a paddle attachment on medium speed until emulsified, about 3 minutes. This can also be done by hand in a bowl with a spatula.

If making dumpling skins from scratch, place flour in a bowl, add water, and knead until dough is smooth. Let rest for 10 minutes, then roll out into a long rope and cut into 36 even segments.

Use a rolling pin to roll each segment out into 4x2-inch ovals about 2–3 millimeters thick. Place about 1 teaspoon of filling into each oval, then fold in half and seal by pinching to create a crescent shape, or pull wrapper edges around the filling and pinch together to fold into a sphere.

If using store-bought wonton wraps, place approximately 1 teaspoon of filling into the center of each square, then fold

in half corner to corner and seal for triangles, or fold each corner in towards the center and seal for cross-top dumplings.

Mix together all ingredients for the dumpling sauce in a work bowl until well combined.

If frying, heat a pan with 1 tablespoon cooking oil. Line the pan with dumplings, flat-side down. Pan-fry on low heat for 90 seconds, or until golden brown. Add ½ cup hot water, cover, and cook for 4 minutes, until the water is almost gone.

Add 1 tablespoon cooking oil, swirl, then invert dumplings fried side up onto a serving plate.

If steaming, cook dumplings in a steamer for 4–6 minutes, until skins have turned translucent.

Serve with dumpling sauce.

Cali Dumpling Organic Soup Dumplings If you’ve never had a soup dumpling… try them.

There’s soup IN the dumpling, along with meat.

And Cali Dumpling does it right! Choose between savory Pork or Chicken for quite the juicy bite.

Laoban Dumplings Laoban infuses a modern take into its classic Chinese dumpling shop roots with high-quality, all-natural, and responsibly sourced ingredients and bold, delectable flavors. Be your own dumpling shop boss (that’s what “laoban” means) at home!

Nasoya Plant-Based Wonton Wraps Jump on the dumpling train with a little help from these pre-made, vegan-friendly wonton wrappers!

Simply stuff with your favorite filling and fold into a fun shape, then steam, fry, bake, or boil for endless dumpling deliciousness.

Summ! Gyoza Dumplings “Summ!”? More like “Yumm!” Made with heart, care, and passion by a family business spanning two generations, these authentic, fully cooked, and easy-to-prepare gyoza are the definition of irresistible.

They even come with sauce!

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Sourdough S

Startup

ourdough is magic. From making it to eating it, the whole process is a thing of beauty. Its characteristic tang is the result of a natural fermentation process, beginning with a sourdough starter that you nurture (and name!). Get your start in the world of sourdough with these pro tips, tools, and recipes—welcome to your new obsession!

Sourdough Starter (Wild Yeast Culture) Starting your own sourdough starter actually begins with creating your own wild yeast culture. It may take a little time, care, and attention, but the results are well worth it in the end!

PREP TIME: 5 MINUTES, PLUS 2 WEEKS RESTING YIELD: 2 CUPS

INGREDIENTS Days 1 & 3: • ½ cup whole wheat flour • ½ cup bread flour • 1 cup cool water Day 5: • 1 cup room temperature water • 1 cup bread flour Day 6–14: • ¾ cup room temperature water • 1 cup bread flour Day 15+: • 5 parts room temperature water by weight • 4 parts bread flour by weight

PREPARATION Day 1: Create a Yeast Culture

Mix ½ cup whole wheat flour and ½ cup bread f lour with 1 cup cool water until the flours are completely incorporated. Cover and let rest for 2 days.

Note: During all rest periods, culture should be stored at room temperature (60–70°F).

Day 3 : Refresh the Environment

Discard half of the culture. Add ½ cup whole wheat flour, ½ cup bread flour, and 1 cup of cool water to remaining

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culture, then stir until ingredients are fully incorporated. Cover and let rest for 2 days.

Day 5: Increase the Starter Volume

Add 1 cup room temperature water to the culture, then add 1 cup bread flour and stir until flour is completely incorporated. Cover and let rest for 24 hours.

Day 6: Standardize the Starter Volume

Discard half of the culture. Add ¾ cup water to the remaining culture, then add 1 cup bread f lour and stir until ingredients are incorporated. Cover and let rest for 24 hours.

Day 7–14: Start & Repeat Routine Feeding

Repeat Day 6 steps.

Day 15+: Keep the Culture Alive

Congratulations! Your starter is now a wild yeast culture just like the first bakers used thousands of years ago.

To keep your culture ripe and sustain it for the long haul, follow these steps in perpetuity: 1. Divide: Use ⅔ of the culture to bake with and reserve ⅓ of the culture to propagate. Bring culture to room temperature before using.

2. Feed: Replenish the culture every other week with 5 parts water and 4 parts bread flour by weight.

3. Ferment: Let culture ferment for 2 hours at room temperature, then store in refrigerator for 8–24 hours or more to preserve and slow fermentation.

Basic Levain What's the difference between levain and sourdough starter? It's simple! A levain is ripe starter (begotten from yeast culture) that's been freshly fed and fermented before use in baking as an offshoot of the original mother starter. Follow our Pain au Levain recipe on p. 18 when you're ready to hit the oven!

PREP TIME: 22–30 HOURS YIELD: 10 OUNCES

INGREDIENTS • 3 ounces ripe yeast culture,

at room temperature • 1 ounce warm water • 4 ounces whole wheat flour • 2 ounces bread flour

PREPARATION Place ripe yeast culture in a mixing bowl, then add water and flours. Stir until well combined.

Loosely cover and allow the dough to ferment at room temperature for 2–3 hours, until it doubles in size.

Stir for 10 seconds, then cover and cold-ferment in the refrigerator for 20–28 hours.

Ovtene Bread Bags Never fear, Ovtene is here! Primarily composed of biomaterials such as calcium carbonate (like in eggshells!) and other trace mineral ingredients, these 100% recyclable bags are specially designed to be best at keeping perishables fresh. Bread heads, rejoice!

Central Milling Flour When you’re making bread, flour matters. That’s why our Bakery’s own bread bakers make our artisan loaves with Central Milling Flour—and you can, too!

It’s milled from grain hand-selected for flavor and performance, so get ready to rise to pro status!

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Pain au Levain You've created a culture, you've fed the beast and made a levain—now it's time to bake! Finish your scratch-made sourdough with this recipe for a classic loaf you're sure to love.

PREP TIME: 24–32 HOURS COOK TIME: 24–30 MINUTES YIELD: 1 ROUND

INGREDIENTS • 4 ounces basic levain,

at room temperature • 14 ounces warm water • 4 ounces whole wheat flour • 1 pound bread flour • ½ ounce kosher salt • Oil, for greasing plastic wrap • ¼ cup rice flour, for banneton basket

PREPARATION Ingredient Mixing: Place ripe levain in a mixing bowl, then add water and gently mix by hand. Sprinkle the whole wheat f lour on top of the mixture and blend by hand until all the flour is just wet. Add unsifted bread flour, then sprinkle salt on top. Cut dough together in bowl with a scraper; do not fold. When most of the flour is wet, turn the bowl out onto an unfloured wooden surface and continue to cut the ingredients together as if chopping an onion. Once all the flour is wet, gather together into a rough round and cover with inverted work bowl.

Autolyse: Let the dough rest covered and undisturbed for 15 minutes to allow for proper hydration and gluten development.

Improved Development: Starting furthest away from you working towards your body, use a bread scraper held parallel to your work surface to stretch the dough from top to bottom in gentle, rhythmic motions. At the bottom of the motion, gather the dough in a mass and flip it onto itself.

Repeat process for 2 minutes.

Rest the dough covered for 5 minutes (mini-autolyse), then repeat for 2 minutes. Gather dough together

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then gently form into a round and place back into work bowl with the scraper. Cover with oiled plastic wrap.

should have a taut, smooth surface.

When the first blisters appear on the surface, the dough is round enough.

Fermentation: Allow the dough to ferment at room temperature for 1 hour.

Place dough round into a rice flour-dusted banneton basket and press down gently. Cover with oiled plastic wrap and proof for 1 hour 30 minutes at room temperature.

Remove plastic and proof uncovered for 30 minutes.

Invert the dough onto a wooden work surface lightly dusted with bread flour.

Gently degas the dough by using the flat of your hand to pat it down from the center outward. Carefully stretch and fold the dough over onto itself from all four sides. Invert the dough with both hands, tucking the edges underneath to form a round and place back in the work bowl. Cover with oiled plastic wrap and cold-ferment in the refrigerator for 18–24 hours.

Shaping: Remove bowl from refrigerator and temper the dough at room temperature for 1 hour in the covered bowl.

Invert the dough onto a lightly floured wooden surface. Lightly dust your hands with bread f lour, then gently stretch and fold the dough over onto itself from all four sides. Gently invert the dough with both hands, tucking the edges underneath to form a round. Flip dough over and let rest 20 minutes covered with oiled plastic.

Remove plastic and work dough into a round using a dough scraper and your hand. Tension will build as you rotate the dough and it slightly anchors to the surface. By the end, the dough

Baking: Set one rack to the lowest position in your oven and one at the highest. Place a Dutch oven on the lower rack (or a pizza stone in the center of each rack). Preheat oven to 500°F. Gently invert banneton onto a large, rice-floured board or peel, using your palm to cushion the dough and keep it from deflating. Use a razor blade or sharp scissor blade to score the top of the round about ¼ inch deep to allow moisture to escape. This will help with presentation and the crumb structure.

Slide dough into the Dutch oven and cover with the lid (or slide dough onto the bottom pizza stone) and bake for 8 minutes. Remove lid (if using Dutch oven) and reduce oven temperature to 450°F. Bake for 16 minutes, or until crust is mahogany brown and a probe thermometer inserted into the center of the loaf reads 200°F. Transfer bread round to a wire rack to cool. It will sound hollow when tapped.

Cool completely, about 2–3 hours, before slicing.

Infuse It!

Shape It!

From blueberries to lemon zest, herbs to olives, jalapeños to nuts, dried fruit to... well, we’ll stop there, because there are so many ways to make a good thing even better with inclusions aplenty. The best time to dapple your dough with delicious add-ins is halfway through the stretching and folding phase (in the Improved Development portion of our recipe). Keep in mind, if your add-ins are wet, that will affect the hydration of the dough!

Shapes are fun! Once you’ve got the round (or boule) down, try your hand at more forms.

Batard: Oval, oblong loaf best baked in a Dutch oven Baguette: Thin, long loaf with a uniformly thick inner radius best proofed in a couche Ficelle: Like a baguette, but thinner!

Pumpkin: A round (or boule) turned out onto the center knot of four strands of twine that get tied at the top to make eight even sections Turtle: A little dough nub tucked at the top for the head, four dough nubs tucked slightly under the round for the feet, and the top scored to look like a shell!

Score It! Scoring is essential for giving bread its rise! It’s easier to score dough cold, and with an easily maneuverable sharp bread lame, scissor blade, or razor, as a regular knife might drag. Start with a line that goes down the loaf, then make swift, confident, smooth cuts in all kinds of designs and have fun! One thing to remember, though, is to get it into the oven as soon as possible after you’ve beautified your bread.

...and whatever else you can think of!

HIC Kitchen Accessories Now Designs Bread Bannetons Proofing your dough in sturdy, all-natural rattan bannetons like these gives your bread a more uniform shape and a better rise. They even come with fun cloth liners so you can clean them easily!

Equip yourself for bountiful baking with tools from a family-owned company! First, score big time with Mrs. Anderson's Baking Artisan Bread Lame, starring a double-edged blade made from stainless steel for maximum precision. And after your bread is baked, add the finishing touch with the HIC Better Butter Spreader, which creates small butter curls that spread and soften quickly without tearing your lovely loaf.

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Don’t Discard That Discard!

The point of the “discarding” step of the sourdough starter maintenance routine refreshes and balances the mother starter’s acidity levels, keeps it healthy and active, manages its size and hunger when growing, and ultimately optimizes the taste, texture, and rise of the finished bread made from your levain. But “discard” doesn’t actually mean “get rid of it”—you can use good-quality discard to add magic to goodies beyond bread! (Discard is basically unfed starter, but it’ll continue to feed you!)

Let's Get It Started!

From sourdough starter to lovely loaves and so much more, this fun and flavorful fermentation may very well be your new obsession.

Bready or not, here we crumb!

RECIPE QR CODE ABOVE ▲

Sourdough Pancakes

These pancakes might take a little more effort than a standard box mix, but the results are incredible. Don’t forget the butter and warm maple syrup for serving!

20 THE FIELD GUIDE • SPRING 2025

Conversion Chart for Recipes Replace dry yeast with sourdough discard in all kinds of recipes by following this handy conversion chart! When using discard in place of dry yeast, you’ll need to reduce the flour and water the recipe calls for, as well.

Dry Yeast

Sourdough Discard

Flour

Water

7 grams

100 grams

reduce what’s called for by 50 grams

reduce what’s called for by 50 grams

10.5 grams

150 grams

reduce what’s called for by 75 grams

reduce what’s called for by 75 grams

14 grams

200 grams

reduce what’s called for by 100 grams

reduce what’s called for by 100 grams

RECIPES

KAF Home Kitchen Towels Stay fresh and clean with KAF Home’s soft towels, where form meets function in 100% cotton.

RECIPE QR CODE ON P. 20

Sourdough Pizza Crust Not sure what to do with that sourdough discard?

Take pizza night to the next level with homemade pizza crust!

RECIPE QR CODE ON P. 20

Sourdough Coffee Cake Filled and topped with brown sugar and cinnamon, this delicious coffee cake is perfect for a holiday breakfast or cozy brunch at home.

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Fresh to Market Garlic Parmesan Dipping Oil We love dipping bread so much—think crunchy baguette, airy ciabatta, or homemade sourdough—that we made a whole oil about it! Handcrafted in small batches, this gourmet delight is the perfect blend of garlic and Parmesan cheese in pure and extra virgin olive oils. Try tossing it with fresh, pasta, too! (“Tossing Oil” doesn’t roll off the tongue quite the same.)

22 THE FIELD GUIDE • SPRING 2025

Sensational Sourdough Fresh from Our Bakery

​C

rusty and sour with a soft, open crumb, our Bakery’s scratch-made sourdough breads start with our own natural sourdough starter to achieve that characteristic tang. Hand-shaped and baked on stone deck ovens daily, these popular breads are great for a variety of uses like slicing for sandwiches or carving out and filling with soup or dip. Selection may vary by store.

Sandwich Loaf:

Dutch Crunch Sourdough Roll:

•

A smaller version of the batard

•

A smaller sandwich bread

•

Crusty and sour with a soft, open crumb

•

Slightly crusty and sour with an open crumb

•

Ideal for sandwiches

•

Has a crackled, crispy topping that adds a sweet crunch

Flavored Boulot: •

Baguette:

Some of our offerings: Four Cheese, Cranberry & Walnut, Asiago Pesto, and Roasted Garlic

Sourdough Soup Bowl: •

Small, round, crusty, and sour with an open crumb

•

Great as a container for one of our Kitchen’s soups

•

One of our staple breads

•

Same size as the sandwich loaf

•

Long, crusty, and sour with a soft, open crumb

•

Crusty and sour with an open crumb

•

Great for pairing with other foods

Good for sandwiches and crostini

Sourdough Sandwich Roll:

•

Long, thin stick bread

•

A smaller sandwich bread

•

Round, crusty, and sour with a soft, open crumb

•

Slightly crusty and sour with an open crumb

Slightly crusty and sour with an open crumb

•

Great for slicing or carving out and filling with dip

•

Used in our Kitchen for chef-prepared sandwiches

Great for sandwiches, bruschetta, cheese platters, or bread on the go

•

Available from our Bakery in singles and 4-packs

•

Round: •

•

Batard: •

Oblong, crusty, and sour with a soft, open crumb

•

Great for table bread or garlic bread

Ficelle:

ADRIAN M., Nugget Market Bakery Associate

Storage Pro Tips Keep your bread as fresh as possible as long as possible!

•

Resist the urge to put it in a plastic bag or refrigerator.

•

Store it cut-side down.

•

Slice fresh and freeze to savor one piece at a time.

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So We

MEAT Again

F

rom springtime celebrations to everyday dining, there are certain proteins that lend themselves to the season.

Bring marvelous meats like fresh lamb and grass-fed beef to the table to wow your guests and taste buds alike.

Follow along for pro tips, farm-to-table facts, and recipes you’re sure to savor.

RECIPES

Luscious Lamb Recipes Lamb isn’t just for special occasions.

From shepherd’s pie and sliders to a cozy pot of stew, get cooking with our collection of tantalizing lamb recipes!

Recipe QR Code

Lamb Loin Chops with Carrots & Gremolata Tender lamb, fresh carrots, fragrant gremolata: this dish has everything you need for a sensational spring meal.

Grass-Fed Lamb

Common Cuts Rack of Lamb

Cooking Tips •

Cook lamb to 135°F, then let rest to 145°F for medium-rare.

•

Cuts that are farther from the ground and closer to the center are usually more tender with intramuscular fat (marbling), and do well with dry cooking methods like grilling and searing.

•

Complete set of connected rib chops; ideal for roasting whole

Rib Chop Single rib (lamb chop) from the whole rack; try grilling, sautéing, or broiling

Cuts that are weight-bearing tend to have larger, tougher muscle fibers, and benefit from moist cooking methods like braising or stewing.

Loin Chop

24 THE FIELD GUIDE • SPRING 2025

Essentially the T-bone or porterhouse of lamb; great for grilling or searing

Cascade Creek Lamb Bringing sustainability and agriculture together, Cascade Creek works in harmony with nature to produce fine, flavorful lamb the humane way. Never confined to barns or feedlots, their lambs enjoy fresh air and indigenous grasses for grazing, one picturesque field after another.

By partnering with family farms up and down the West Coast, Cascade Creek is able to provide 100% pasture-raised, grass-fed lamb year-round. And with ranches as near as the Sacramento Delta and Sonoma Valley, the lamb stays extra fresh on its way from the farm to our stores, making for a mild protein that’s truly delicious.

Speaking of delicious, since Cascade Creek lamb is 100% grass-fed and pasture-raised with no antibiotics, it also offers a lean, tender, and juicy eating experience. The careful stewardship and nutrient-rich diet result in super-premium lamb that’s fine, flavorful, and perfect for a feast or a casual dinner any day of the week.

Wine Pairing: Bravium Pinot Noir Better Than Good Bacon Jam Standard jams are all well and good, but sometimes you need something meatier. Enter Better Than Good Bacon Jam. This sweet, savory, and tangy topping is a prime pairing for everything from luscious lamb and grass-fed beef burgers to roasted veggies, cheese boards, and more. Let’s jam!

Many wines can be enjoyed alongside lamb, but pinot noir is easily one of the best. The wine’s natural acidity helps cut through the bold, pastoral flavor of the lamb, and if the lamb is done on the BBQ, the berry and cola notes in the wine contribute a nice complement to the added smokiness of the grill.

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RECIPES

Get Cooking with Grass-Fed Beef Wondering what to do with grass-fed beef? From searing and braising to good, old-fashioned grilling, these recipes will let the flavor and tenderness of every cut shine.

Recipe QR Code

Fresh to Market Grass-Fed Ribeye with Spring Vegetables The rich flavors of a classic grass-fed ribeye only get better when paired with a side of vibrant vegetables and homemade crispy onion strings.

Grass-Fed Beef

Common Cuts

Cooking Tips

Tomahawk

Piedmontese grass-fed beef, given its leanness, cooks a little faster than conventional beef. Follow these pro tips for the juiciest, tastiest grass-fed beef ever.

Same cut as the ribeye, but with the full bone for show-stopping presentation.

•

Bring meat to room temperature before cooking.

•

Avoid overcooking—grass-fed beef cooks faster than conventional beef!

•

Use marinades or sauces for added moisture, or baste with herb oil or butter at the end of cooking.

•

Sear steaks in a cast iron pan or on a grill over medium to medium-high heat. Cook to rare or medium-rare, until about 10°F below desired finished temperature, then let rest for 10 minutes to allow for carryover cooking.

•

To reverse sear, heat steaks in a 200°F oven until internal temperature of the meat reaches about 110°F. Sear on a hot grill or cast iron pan to caramelize the surface, then let rest 10 minutes before serving.

•

For large cuts (roasts or braises), cook at a 15–20% lower temperature than conventional beef.

•

Let braised meats (stew, pot roast, short ribs) rest in the cooking liquid for 15–20 minutes before serving.

26 THE FIELD GUIDE • SPRING 2025

Filet A premium steak from the tenderloin prized for its tenderness and taste.

Ribeye A tender steak with melt-in your-mouth flavor taken from the rib region.

Fresh to Market Grass-Fed Beef Lean, tender, delicious—you really can have it all. Our premium Fresh to Market Grass-Fed Beef features Certified Piedmontese, a heritage breed raised humanely on family ranches across the Great Plains. High in protein and low in saturated fat, total fat, and calories, this one-of-a-kind beef is the perfect choice for complementing a healthy lifestyle without sacrificing tenderness or taste. Visit our Meat Department to see for yourself!

RECIPE QR CODE

Fresh to Market Grass-Fed Beef Tomahawk Chop

It’s All About the Taste

p. 26

Let’s face it—not all grass-fed beef tastes great.

Luckily, Certified Piedmontese sets the standard for how good grass-fed can be. Meticulously bred and raised to ensure premium quality and flavor in each and every cut, this unique beef delivers a consistently delicious eating experience that’s fork tender without the need for fatty marbling.

Why Piedmontese?

Originally from the Piedmont region of Italy, this heritage breed is prized for its natural leanness and tenderness caused by a naturally inactive myostatin gene.

To maintain consistent quality across the herds, these cattle undergo genetic testing to confirm their heritage and traceability, so you always know it’s bona fide Certified Piedmontese.

Grass-Fed & Grass-Finished Now entering a grain-free zone! Our Fresh to Market Grass-Fed Beef comes from cattle that spend their days grazing prairie grasses across open rangelands before being finished with a natural, foraging-focused diet. This results in truly grass-fed and grass-finished beef with consistent, healthy nutrition from start to finish, no grains required.

Humane & Sustainable Along with amazing meat, responsible stewardship is at the heart of Certified Piedmontese. Family ranchers combine modern handling and husbandry practices with classic stockmanship to raise their cattle humanely and manage their land in harmony with nature. Or as we like to say, it’s good from the ground up.

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Go Fish!

S

pringtime proteins aren’t limited to land! Turn to the sea for sensational seafood options like salmon, halibut, petrale sole, and shrimp. As relatively mild meats, these fantastic fish and shellfish make a great base for a variety of flavor palates— herbaceous, citrusy, savory, or spicy, the choice is yours!

Petrale Sole with Meyer Lemon Caper Dill Gremolata

Complement petrale sole’s mild f lavor and flaky texture with a simply stunning citrus, caper, and herb gremolata.

PREP TIME: 10 MINUTES COOK TIME: 15–20 MINUTES YIELD: 4 SERVINGS

INGREDIENTS • 4 portions petrale sole (6 ounces each) • Kosher salt, to taste • White pepper, to taste • 1 tablespoon olive oil • 3 Meyer lemons, zested • 2 tablespoons minced Italian parsley • 2 tablespoons minced dill • 1 tablespoon non-pareil capers, drained

PREPARATION Preheat a sauté pan over medium-high heat. Season fish with salt and pepper.

Add olive oil to the hot sauté pan, then sauté fish skin-side up until golden brown, 2–3 minutes. Flip and continue cooking skin-side down to desired degree of doneness. Remove fish from pan and keep warm until serving.

To make the gremolata, combine lemon zest, herbs, and capers in a small work bowl. Serve with petrale sole.

The Dish on Fish Is your favorite fish soft or firm, lean or fatty, flat or round?

Check out our school of fish to learn the best way to cook all sorts of seafood or drop by our Meat & Seafood Department to talk to a reel pro!

28 THE FIELD GUIDE • SPRING 2025

LEARN MORE

Wine Pairing: Clay Shannon Sauvignon Blanc Sauvignon blanc is a great choice for most seafood thanks to its complementary lemon and citrus flavors. This version comes from Clear Lake, California, one of the best areas in the country for this varietal, and the producer goes the extra mile with extremely sustainable and organic farming.

Sheet Pan Halibut with Pesto Potatoes For a simply delicious dinner without extra dishes, make this sheet pan feast featuring halibut, asparagus, fennel, potatoes, and basil pesto!

PREP TIME: 15 MINUTES COOK TIME: 40 MINUTES YIELD: 4 SERVINGS

INGREDIENTS • 12 small Yukon gold

new potatoes, halved • ¼ cup basil pesto • 4 halibut fillets (6 ounces each),

skin on and descaled • Kosher salt, to taste • Cracked black pepper, to taste • 2 teaspoons paprika • 1 bunch asparagus, trimmed • 2 bulbs fennel, cut into sixths • 2 tablespoons extra virgin

olive oil, divided

PREPARATION Preheat oven to 350°F. Toss potatoes in pesto while oven preheats. Place potatoes onto a sheet pan lined with parchment paper

and bake for 8–10 minutes. Remove sheet pan from oven and increase temperature to 425°F.

asparagus spears and fennel to the pan, drizzle with olive oil, and season with salt and pepper.

While oven is heating, season halibut fillets with salt, pepper, and paprika, then place on the sheet pan with the potatoes. Add trimmed

Return pan to oven and bake for 7–9 minutes, depending on size of potatoes, thickness of halibut, and desired doneness. When finished, potatoes should be browned with slightly crispy edges.

Sea is for Cooking Whether you’re on a classic seafood diet or more of a “see food and eat it” sort of thing, these delicious recipes are off the hook. From shrimp and scallops to tuna, trout, and more, they’re quite the catch!

RECIPE QR CODE

Mediterranean Cod Fillets

RECIPES

Bold f lavors of artichoke, olive, lemon, and basil team up to make this light but satisfying dish a Mediterranean masterpiece!

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Green Curry Shrimp This mildly sweet and spicy dish brings the traditional flavors of Thailand home to your kitchen.

PREP TIME: 5 MINUTES COOK TIME: 40 MINUTES YIELD: 4 SERVINGS

INGREDIENTS • ¾ cup shallots, peeled • 3 cloves garlic • 1 tablespoon minced or pureed lemongrass • 1 tablespoon minced or pureed ginger • 2 tablespoons minced cilantro stems • 2 tablespoons green curry paste • 1 teaspoon granulated sugar • 1 teaspoon kosher salt • 1 teaspoon turmeric powder

or 2 tablespoons minced or pureed turmeric root • ¼ cup water • 2 tablespoons canola oil • 1 can (13.5 ounces) unsweetened coconut milk or cream • 1 cup chicken broth • 1 teaspoon lime juice • 1 tablespoon fish sauce (optional) • 1½ pounds shrimp (16–20 count), peeled and deveined • 2 tablespoons cilantro leaves, for garnish

PREPARATION Blend shallots, garlic, lemongrass, ginger, cilantro stems, green curry paste, sugar, salt, turmeric, and water until smooth.

Heat oil in a medium saucepan. Add puree and cook, stirring constantly, for 8 minutes, until it just begins to stick to the bottom of the pan. Add coconut milk and chicken broth and simmer for 20 minutes.

Add lime juice, fish sauce, and shrimp and cook for 3–4 minutes or until shrimp turn pink; be careful not to overcook. Garnish with fresh cilantro and serve with rice noodles and sautéed vegetables.

RED BOAT LEMONGRASS CURRY CHICKEN RECIPE ▶

RED BOAT RECIPE

Red Boat Vietnamese Simmer Sauces Love Red Boat Fish Sauce? There’s more where that came from! That same family business also crafts a trio of tantalizing simmer sauces with true dedication to quality, taste, and authenticity. Pour on their Vietnamese Simmer Sauce, Lemongrass Curry, or Spicy Lemongrass Curry for a bold boost flavor in a matter of minutes!

30 THE FIELD GUIDE • SPRING 2025

PREPARATION For the lemongrass coconut sauce, combine the vegetable oil, lemongrass, ginger, and shallots in a pan over medium-low heat and sweat until translucent—be careful not to brown.

Add fish sauce and coconut milk and simmer for 20 minutes, or until reduced by a third.

While the sauce is simmering, pickle the carrots. Combine the vinegar, sugar, water, fish sauce, and star anise in a small sauce pot and bring to a boil. Place carrots in a medium work bowl, then pour hot liquid through a fine sieve over the carrots and discard the star anise. Set aside and let cool to room temperature.

Lemongrass Seared Salmon with Coconut Milk Plate this impressive salmon dish with a homemade lemongrass coconut sauce and pickled carrots for extra f lair. Serve with steamed white rice to make it a meal!

PREP TIME: 35–40 MINUTES COOK TIME: 7–9 MINUTES YIELD: 4 SERVINGS

Wine Pairing: August Kesseler “R” Riesling Riesling is one of the most versatile wines for pairing with food, especially with spicy eats. The light sweetness is a beautiful counter balance to any spicy heat, and the natural acidity helps refresh your palate after each sip. “R” is an incredible value for this level of Riesling produced in Germany, so raise a glass (or two)!

INGREDIENTS Lemongrass Coconut Sauce: • 1 tablespoon vegetable oil • 6 tablespoons minced lemongrass • 2 tablespoons grated ginger • ¼ cup minced shallots • 3 tablespoons fish sauce • 2 cups coconut milk Pickled Carrots: • ½ cup rice vinegar • ½ cup granulated sugar • ½ cup water • 3 tablespoons fish sauce • 1 piece star anise • 2 carrots, julienned Salmon & Mushrooms: • 1 tablespoon plus 1 teaspoon vegetable oil, divided • 4 salmon fillets (4 ounces each), skin-on, scaled • Kosher salt, to taste • 4 Maitake mushrooms, quartered • 4 teaspoons chopped roasted cashews, for garnish • 2 tablespoons micro cilantro, for garnish • 1 red jalapeño pepper, sliced into rounds, for garnish (optional)

For the salmon, heat a large nonstick frying pan over high heat, then add oil and heat until just before the smoking point. Season salmon with salt and pepper, then place skin-side down into the hot oil, facing away from you to minimize chances of oil splatter and burns.

Sear until fillets start to turn opaque halfway through, about 3–4 minutes.

Flip salmon over and continue to cook to desired degree of doneness.

Let salmon rest for 2–3 minutes before plating.

While the salmon is resting, sauté mushrooms in a small pan with 1 teaspoon oil. Once the edges have browned, season with salt and pepper and set aside.

To plate, place about ⅓ cup warm coconut sauce in the center of a wide, shallow bowl. Place ¼ of the pickled carrots in the center of the sauce in a small mound. Place ¼ of the warm mushrooms around the carrots, then top with 2 teaspoons of micro cilantro and the salmon. Garnish with 1 teaspoon of chopped roasted cashews and sliced jalapeños (if desired), then repeat for remaining servings.

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ORDER

Love to Party?

SO DO WE! From birthdays to business meetings, make entertaining easy with gourmet party platters and cheese boards made fresh to order. Just feeding a few? We also offer chef-prepared signature meals, picnic boxes, and more!

nuggetmarket.com/gourmet-to-go

32 THE FIELD GUIDE • SPRING 2025

Love Cake?

ORDER

SO DO WE! Set the stage for your next celebration with decadent desserts that taste just as good as they look.

Choose from a wide variety of themed, premium, and classic cakes made fresh by our Bakers or customize your own!

nuggetmarket.com/cakes

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Mimosas & W Mocktails

hen it comes to brunch, a bit of bubbly instantly elevates breakfast to special occasion status.

Enjoy effervescent cocktails starring some of our favorite sparkling wines, along with softer sips everyone can enjoy with fun infusions like fresh fruit and herbs. Cheers!

Herbal Mocktails Made Easy Want to take your spring drinks over the top? Add enticing aromas and tantalizing taste to any drink with fresh herbs and seasonal produce! All you need is a visit to our Produce Department and this simple formula for refreshing and flavorful mocktails in no time flat.

Formula for Herbal Mocktails INGREDIENTS: • Ice • 6–8 fruit or veggie slices • 1–3 sprigs of fresh herbs • Sparkling water or soda

Optional: • Add a couple dashes of bitters for extra depth of flavor.

• To make it a proper cocktail, just add your favorite spirit!

Not sure where to start with your herbal mocktail? Here are a few of our favorite flavor combos for inspiration: •

Cucumber & Mint

•

Peach & Sage

•

Strawberry & Basil

•

Lemon & Thyme

From basil and rosemary to peaches, strawberries, and more, drop by our Produce Department for all sorts of fresh herbs and fruit to amp up your mocktails and cocktails. Cheers to plants!

34 THE FIELD GUIDE • SPRING 2025

Aura Bora Herbal Sparkling Water Practically magic in a can, these plant-based, truly beautiful beverages star heavenly herbs, fruits, and flowers. Enjoy each inspiring flavor made with reverse osmosis-purified water and no added sweeteners!

Orange You Glad?

W

hether it’s a special celebration or a relaxing morning in, mimosas are a must! Mix up the classic combo of Champagne and orange juice with different sparkling wines, fresh juices, and a little imagination. Give this refreshing recipe a try or see where inspiration takes you!

CMO (Chief Mimosa Officer) PREP TIME: 2 MINUTES YIELD: 1 COCKTAIL OR 1 PITCHER

INGREDIENTS Single Cocktail • 6 ounces sparkling wine • 2 ounces orange juice • ½ ounce grenadine Pitcher • 1 bottle (750 mL) sparkling wine • 8 ounces orange juice • 2 ounces grenadine

ZONIN Prosecco & Cuvée Zero Alcohol-Free Sparkling Wine If you’re looking for the perfect mimosa wine, this just might be it. With just the right balance of sweetness, ZONIN’s peach notes are a perfect complement to the tanginess of the orange juice.

Even better, it’s also available in a non-alcoholic version for mocktail mimosas!

PREPARATION Pour sparkling wine into glass or pitcher, then add orange juice and grenadine. Serve chilled.

Rosé All Day

Cline Family Cellars Mourvedre Rosé Don’t be fooled by the light body and texture— this wine is bursting with big strawberry and watermelon flavors. The fruits used to make it are grown specifically for rosé and come from some of the oldest vineyards in Contra Costa County, which are some of the oldest in America.

W

hether you’re brunching with the besties or having some quality me-time, rosés are a popular pick thanks to their delicate taste and petal-pink hue. This refreshing wine style boasts light, summery flavors and a cool crispness which pair well with fresh fruits like strawberries, young cheeses like chèvre, and, of course, brunch in general.

Hogwash Rosé The pig on the label may catch the eye, but the star of the show is what’s inside the bottle. Made from grapes grown in the Clear Lake region of California, this rosé is loaded with ripe, juicy fruit and backed by enough acidity to enjoy sip after sip. You can also enjoy it by the can!

Gérard Bertrand Gris Blanc While this rosé is full-flavored and full-bodied, it still comes across as very elegant and doesn’t overwhelm the palate with too much ripeness.

Bonus: Gérard Bertrand is the largest certified biodynamic grape grower in the world! Enjoy with brunch, seafood, and so much more.

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Griddle E me this

ggs + flour + flavor + heat = a pantheon of pancakes!

And it’s not just classic flapjacks, either. Depending on your ratios, cooking method, and other ingredients, you can create everything from delicate crepes to puffy Dutch babies, all of which benefit from berries and cream on top.

Ricotta Pancakes with Strawberry Compote Make breakfast memorable with a batch of extra fluffy ricotta pancakes and sweet, homemade strawberry compote.

PREP TIME: 10 MINUTES COOK TIME: 5–8 MINUTES YIELD: 10–12 PANCAKES

Dutch Baby 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!

PREP TIME: 5 MINUTES

INGREDIENTS

COOK TIME: 10–15 MINUTES

Strawberry Compote: • 8 strawberries, sliced • 2 tablespoons granulated sugar • Juice of 1 lemon

YIELD: 2–3 SERVINGS

Ricotta Pancakes: • 2 cups pancake mix • 1½ cups ricotta cheese • 2 eggs • 2 cups sparkling water • Whipped cream, for garnish (optional)

PREPARATION To make the strawberry compote, place strawberries, sugar, and lemon juice in a skillet over medium heat. Cook for 10–15 minutes, until strawberries begin to break down and liquid begins to thicken. Reserve.

For the pancakes, combine pancake mix, ricotta, eggs, and sparkling water in a mixing bowl. Pour pancake batter onto greased griddle or nonstick pan over medium-high heat, using about ¼ cup per pancake. When the bubbles forming on the top of the pancakes stop filling back up with batter, flip pancakes and cook another 2–3 minutes.

Serve finished pancakes with strawberry compote and whipped cream, if desired.

36 THE FIELD GUIDE • SPRING 2025

INGREDIENTS • 3 large eggs • 3 tablespoons granulated

sugar, divided • ½ cup whole milk • 1 teaspoon vanilla extract • ½ cup all-purpose flour • ¼ teaspoon cinnamon • ¼ teaspoon kosher salt • 2 tablespoons unsalted 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 f lour, cinnamon, and salt.

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

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.

Vanilla Crepe Batter This vanilla crepe batter makes the perfect base for a variety of sweet fillings, from fruit to chocolate and more.

PREP TIME: 10 MINUTES, PLUS 30 MINUTES CHILLING COOK TIME: 15 MINUTES YIELD: 18–20 CREPES

Bonne Maman Lemon Curd

INGREDIENTS • 2 cups all-purpose flour • 4 large eggs • 2 cups whole milk • 2 tablespoons granulated sugar • 1 teaspoon kosher salt • 1 teaspoon vanilla extract

Try this!

Lemon Curd, Blueberries, & Whipped Cream

• 6 tablespoons unsalted

butter, melted

Bright and balanced with the perfect blend of tart and sweet, this classic curd is made in France with simple, non-GMO ingredients and no additives or preservatives so you can sweeten the deal on any breakfast (or dessert).

PREPARATION Place flour, eggs, milk, sugar, salt, and vanilla in a blender and puree on high for 10 seconds.

Scrape down the sides and mix in the melted butter on low speed.

Pass batter through a fine mesh sieve to remove any lumps—it should be the consistency of heavy cream. Chill batter for 30 minutes before using.

Heat a crepe pan or 6-inch nonstick pan over medium-high heat. Lightly grease pan with cooking spray, butter, or an oiled paper towel. Add about ¼ cup of batter to the pan and swirl to coat the bottom. When the crepe is set, about 15–20 seconds, run a rubber spatula around the edge to release the crepe, then flip it over to cook the other side for 5–10 seconds. Plate finished crepe and repeat with remaining batter.

Crepes can be stacked on top of each other without sticking.

To assemble crepes, place 2–3 ounces of your filling of choice and spread to 1 inch from the edge. Roll or fold as desired, then serve.

Try this!

Ice Cream, Strawberries, & Chocolate Sauce

Sunday Night Premium Dessert Sauces The line between breakfast and dessert is fine indeed. Lean into the luxury of your morning meal with premium sauces that are sure to entice. From the silky, sumptuous Classic Chocolate to the boldly decadent Dark Chocolate and beautifully balanced Sea Salt Chocolate, Sunday Night’s sauces are crafted in small batches with premium ingredients like Callebaut chocolate, fresh cream and butter, and real vanilla. Drizzle and dunk to your heart’s content!

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zest friends T

Forever

he juicy sweetness of fresh berries, the lip-puckering zing of sunshiny citrus, and even a delicious drupe or two… these bright springtime flavors are love at first bite. Make the most of California-grown lemons, cherries, strawberries, and other sweet treats of the season fresh from Golden State farms!

Berry Citrus Bliss

RECIPES

From cakes and cocktails to trif les, tartlets, and more, celebrate the berry zest f lavors of the season with these delightful spring-inspired recipes!

RECIPE QR CODE

Lemon Olive Oil Cake This lovely lemon cake only gets better with a fresh lemon curd filling, rich mascarpone frosting, and sweet strawberry sauce to top it off.

Strawberry Shortcake Any way you slice it, this tasty, classic, and simple dessert is hard to beat and just plain good!

PREP TIME: 30 MINUTES COOK TIME: 30 MINUTES YIELD: 8 SERVINGS

INGREDIENTS • 1½ pounds strawberries • 1 cup granulated sugar, divided • 2⅔ cups all-purpose flour • ½ cup cold unsalted butter,

small diced • 2½ teaspoons baking powder • 1 teaspoon kosher salt • 1 cup whole milk • 1 pint heavy cream

PREPARATION Preheat oven to 425°F. Hull and quarter strawberries, then toss in a medium bowl with ⅓ cup sugar and macerate for 30 minutes.

In a food processor, combine flour, butter, ⅓ cup sugar, baking powder, and salt. Process until mixture

38 THE FIELD GUIDE • SPRING 2025

resembles coarse meal. Add milk and pulse just until moistened, 4–5 times.

Do not over-process.

Turn out dough onto a lightly floured surface and gently pat dough into a 4x8-inch rectangle. Dust a large knife with flour and cut dough into 8 squares.

Transfer to a baking sheet and sprinkle with 2 tablespoons of sugar.

Bake 30–40 minutes, until golden, then cool on baking sheet.

In a large bowl, whip 1 pint heavy cream with ⅓ cup sugar until stiff.

To serve, split shortcakes with a knife, then layer with berries and whipped cream.

Strawberry Rhubarb Pie This strawberry rhubarb pie is great on its own, and even better with a scoop of vanilla ice cream.

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

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

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

Let macerate for 30 minutes.

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

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

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

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

RECIPE QR CODE

Cherry Tart

p. 38

Blooms Sweet Cherries

Cherry Tart

Grown locally and sustainably in Lodi by a family-owned farm, these delicious drupes are hand-picked, hydro-cooled, hand-sorted, and shipped all in the same day to guarantee the very best freshness, quality, and taste. If you’re choosy about cherries, these are the fruits for you!

Starring sweet cherries and pastry cream topped with mint chiffonade, this elegant tart is as lovely as it is delicious!

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Lavender Shortbread Sandwich Cookies Whether you’re a lavender lover or citrus fan, you’ll want to get your mixer ready for these fabulous floral cookies with a luscious lemon curd filling.

PREP TIME: 1 HOUR, PLUS 4 HOURS CHILLING COOK TIME: 15 MINUTES YIELD: ABOUT 30 SANDWICH COOKIES

INGREDIENTS Lavender Shortbread Cookies: • 2 cups all-purpose flour • ¾ teaspoon kosher salt • ¾ cup unsalted butter, softened • 10 tablespoons granulated sugar • 1 teaspoon dried lavender, chopped fine • 1 large egg yolk • 1 teaspoon vanilla extract • Powdered sugar, for dusting Lemon Curd: • ½ cup granulated sugar • 1 tablespoon corn starch • ¼ teaspoon kosher salt • 4 lemons, zested (about 1 tablespoon) and juiced (about ½ cup) • 2 large eggs • 2 large egg yolks • ¼ cup unsalted butter, cold, cubed

PREPARATION For the cookies, whisk the flour and salt together in a medium bowl.

In a stand mixer or medium bowl with a hand mixer, cream the butter, granulated sugar, and lavender on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, add in the egg yolk and vanilla, and mix on low until just incorporated, about 20 seconds.

With the mixer on low, add half of the flour mixture, wait 30 seconds, then add the rest. Stop mixing and scrape the sides as needed. Once the dough is fully combined, divide the dough in half and shape each half into a disk.

Wrap each half in plastic wrap, then refrigerate until completely firm, about 3 hours.

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For the lemon curd, prepare a medium mixing bowl with a fine-mesh sieve over the top. In a separate mixing bowl, whisk together the sugar, corn starch, and salt. Slowly whisk in the lemon juice until the sugar has dissolved.

Whisk in the eggs and egg yolks.

Place a saucepan with 2 inches of water over medium heat until simmering.

Set the bowl with the lemon and egg mixture over the simmering water, being careful that the bottom of the bowl does not touch the water.

Whisking constantly, heat the mixture until it thickens to a pudding-like consistency, about 5 minutes.

Remove from heat and pass the curd through the prepared sieve into the mixing bowl. Whisk in the lemon zest and butter, 1–2 pieces at a time, waiting for the cubes to melt completely before adding the next batch.

Let the curd cool to room temperature.

Press a piece of plastic wrap directly onto the surface of the curd to stop a skin from forming. Refrigerate until completely cold, about 4 hours, before using.

When dough is chilled, heat oven to 350°F and line baking sheets with parchment paper.

Unwrap a dough disk on a lightly f loured surface and roll it out to ¼-inch thick. If the dough begins to crack and is too difficult to work with, let rest at room temperature until it is more pliable, but still cold.

Use a 2-inch fluted cookie cutter to cut out the cookies. Push together the scraps, reroll, and cut more cookies until you have no more dough. Place the cookies on the prepared baking sheets 1 inch apart. Repeat with the remaining dough disk. You will have around 60 cookies. Use a ¾-inch cookie cutter (or the base of a piping tip) to cut a hole in the center of half of the cookies.

Bake the cookies until golden and slightly browned on the edges, 8–10 minutes, rotating halfway through baking. Let the cookies cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

Flip the whole cookies upside down, then pipe or spoon about 1½ teaspoons of lemon curd into the centers, leaving about ¼–½ inch of room around the edges. Lightly press the tops of the cookies down onto the filling, then dust with powdered sugar.

A Eat Well,

Do Good

long with our passion for great food and drinks, we at Nugget Market are also dedicated to taking care of people, the planet, and business (sustainably speaking). The great news is, we’re not alone! Many of our partners create impactful products that do a world of good AND taste great doing it. Read on to see some of their stories and find them in our stores to support the cause.

Mavuno Harvest Dried Fruits & Nuts Founded by a Peace Corps volunteer, Mavuno Harvest is dedicated to economic empowerment, sustainability, human connection, and healthy, wholesome foods. That’s why they work directly with international farmers to source the finest organic fruits and nuts from around the world. All-natural and all-tasty with no added sugars or preservatives, their dried fruits and nuts are superior snacking all around!

More Than Trail Mix

RECIPES

Dried fruit and nuts aren’t just for taking on a hike. Along with snacking by the handful, they can also be used in amazing appetizers, baked goods, grain dishes, and totally tasty recipes like these.

RECIPE QR CODE ABOVE ▲

Macadamia Nut Toffee Just four simple ingredients come together to make this tempting toffee.

In fact, it’s so good you might want to make a double batch!

RECIPE QR CODE ABOVE ▲

Coconut Pineapple Bread This lovely loaf with a sweet, tropical twist is delicious toasted with butter or made into French toast.

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GT’S Living Foods In 1995, GT Dave, founder of GT’s Living Foods, received the gift of a Himalayan mother SCOBY—the Symbiotic Culture Of Bacteria and Yeast vital to the production of kombucha—and the rest is history! Family-owned, privately operated, and dedicated to tradition in the pursuit of health and wellness, GT’s Living Foods began on the belief that the fermented elixir had the power to improve people’s lives, pushed forward with integrity and authenticity.

Each small, 5-gallon batch of kombucha starts off with a base of sweetened tea, which is then cultured with the heirloom mother SCOBY and fully fermented for 30 days to cultivate diverse, naturally occurring living probiotics— more than 9 billion!—not to mention bright flavor and an effervescent bite. It’s raw, real, and alive!

Not only does GT’s Kombucha do good for your body by helping support gut health, cellular heath, and immunity, they also celebrate and do right by Mother Nature by sourcing sustainable, local ingredients, manufacturing with environmental consciousness top of mind, composting 100% of their byproduct, and being a zero-waste facility. Plus, every GT’s Living Foods product is packaged in glass, including their Cocoyo Coconut Yogurt, also on our shelves! Purpose is a part of all they do—from bottling nature’s magic to giving back to it. So, pop open a bottle and taste nirvana!

GT DAVE, Founder of GTʼs Living Foods

GT’s Synergy Kombucha Trilogy More than 9 billion probiotics for gut health, naturally occurring enzymes for increased metabolism and nutrient absorption, and organic acids for immunity benefits and detoxification?

Talk about a triple threat! Enjoy Trilogy’s trio of raspberry, lemon, and ginger, along with other whole, pure ingredients.

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REBBL It’s REBBL with a cause! In fact, their cause is their calling and why they were created. They deal in organic protein drinks with functional, purposeful ingredients, but their impact is so much larger than the way their elixirs benefit your body. They’re big on doing good for people and planet, and they know that it isn’t just about direct relief—it’s about upstream solutions.

REBBL’s mission is to fight human trafficking through the supply chain with mindful sourcing and in partnership with Not For Sale, a nonprofit that provides vital, direct resources to trafficked people and does on-the-ground work to break up the cycle before it starts. In addition to helping provide shelter, education, healthcare, legal services, and more for survivors of human trafficking, REBBL also focuses on addressing climate change, sourcing every ingredient from family-owned farms they build real relationships with that are rooted in eco-conscious practices.

All while helping to protect and preserve the Amazonian rainforest and using 100% recycled bottles—everything is full-circle.

Are you thirsty for REBBLion? Try their delicious, purposeful drinks today and feel good, metaphorically and literally!

Drinks by REBBL Here’s REBBL’s ethos on the ingredients they use: if it isn’t meaningful and effective, it isn’t used at all. They don’t play around! From adaptogen blends to plant-powered protein and immune system support, these drinks have it all— including deliciousness.

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Daytrip Sparkling Water These crisp sips are infused with a touch (25mg) of CBD, THC-free, and made with U.S.-grown hemp and no sugar or carbs. Each can is imbued with their proprietary blend of terpenes, or botanical compounds with therapeutic benefits. So, unwind and crack open a can!

Daytrip Prebiotic Sodas A whopping 5 grams of clean prebiotic fiber sourced from organic agave plus an uplifting blend of terpenes? Sounds amazing to us! Help the good bacteria in your tummy out, and treat your taste buds at the same time, all while chilling to the max. Triple win!

ISSUE NO. 50 • SPRING 2025

nuggetmarket.com 1414 E. Covell Blvd., Davis (530) 750–3800 Open 6 a.m.–11 p.m.

1509 Blue Oaks Blvd., Roseville (916) 918–1900 Open 6 a.m.–10 p.m.

157 Main Street, Woodland (530) 662–5479

Sonoma Market

Open 6 a.m.–10 p.m.

409 Mace Blvd., Davis (530) 753–6690 Open 6 a.m.–10 p.m.

1040 Florin Road, Sacramento (916) 395–2875 Open 6 a.m.–9 p.m.

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

Suite 550, Sonoma (707) 996–3411

4500 Post Street, El Dorado Hills (916) 933–1433 Open 6 a.m.–10 p.m.

130 Browns Valley Pkwy., Vacaville (707) 469–6900 Open 6 a.m.–10 p.m.

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

7101 Elk Grove Blvd., Elk Grove (916) 226–2626 Open 6 a.m.–10 p.m.

2000 Town Center Plaza,

771 Pleasant Grove Blvd., Roseville (916) 746–7799 Open 6 a.m.–10 p.m.

Open 6 a.m.–11 p.m.

West Sacramento (916) 375–8700

Open 7 a.m.–9 p.m.

Open 7 a.m.–9 p.m.

1 Blackfield Drive, Tiburon (415) 388–2770 Open 7 a.m.–9 p.m.

500 West Napa Street,

Open 6 a.m.–9 p.m.

Fork Lift by Nugget Markets 3333 Coach Lane, Cameron Park (530) 672–9090 Open 6 a.m.–10 p.m.

COMING SOON! 4080 Douglas Blvd., Granite Bay 1051 Whitney Ranch Pkwy., Rocklin