Contributors

Tomato

1. Use a paring knife to dig out the core of the tomato. 2. With a serrated knife, cut it into ¼-inch planks across the equator, like you were slicing tomatoes for a burger, then into ¼-inch strips, and then finally crosswise, into dice. Tip: Wherever possible try to run your knife blade against the flesh of the tomato instead of the skin; it’s less likely to slip and will dig in more easily.

Celery

1. With a chef’s knife, make long slices all the way down the length of the stalk, roughly ¼-inch apart. 2. Then, simply cut across the grain and width of the celery, again ¼-inch cuts, to make small dice.

Garlic

Garlic can be done similarly to onions, but can also be handled in a less time consuming way with good results, especially in long cooking preparations like sofrito, where the garlic will essentially “melt.”

1. Use the flat side of your chef’s knife laid on top of a peeled garlic clove, (or even better use a vegetable cleaver if you have one), and with the palm of your hand give the flat knife against the garlic a good thwack, smashing the garlic into the cutting board. If that seems too aggressive or scary, you can also simply press down firmly into the flat knife, by using your body weight, and again flatten the garlic into your cutting board. 2. With a rocking motion, use the knife to mince the garlic into small pieces. This method is not as precise as a proper dice, but it is fast, fun, and effective.

Bell Pepper

1. Trim off the tops and bottoms of the peppers and scoop out the seeds and white pith. 2. Split the pepper in half lengthwise from stem-end to bottom and lay the two halves flat on the cutting board. 3. Cut into ¼-inch strips, and then across the strips into ¼-inch small dice. Give the trimmed tops and bottoms a rough dice, too. They won’t be as neat and tidy, but it’s best to use all the edible parts. n

R ob i n A s b e l l spreads the word about delicious whole, real foods through her work as an author, cooking teacher, and private chef. She is the author of “Plant-Based Meats,” “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta,” and more.

T e r r y B r e n n a n is a

photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes, and Hormel. “Working with Real Food is a highlight—I love working with the creative team and, of course, sampling the wonderful recipes.”

L a r a M i k l a s e v i c s

began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target, and General Mills, as well as with many magazines. Her experience as a chef helps her make food as appealing on the page as it is on the plate.

J a s o n R o s s is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. He currently teaches the next generation of chefs at Saint Paul College Culinary School.

Q u i n t o n S k i n n e r is the

author of fiction and nonfiction books, as well as work in numerous national publications including Glamour, Experience Life, Huffington Post, Delta Sky, and American Theatre. He was senior editor of Minnesota Monthly and METRO magazine, and is the co-founder of Logosphere Storysmiths.

Mol ly Stevens is a cooking instructor and the author of several award-winning cookbooks, including “All About Dinner,” “All About Braising,” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in a number of national publications, and she is a cohost of the Everything Cookbooks podcast.

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Locally Devoted

A s we transition from the more laid-back days of summer to an often-busier fall schedule, we can help you out with quick-and-easy recipes for any night of the week. But, you’ll also want to relax and take a little more time with dinner on the weekends—simmer some chili verde, roast a whole chicken, braise short ribs, bake quinoa-lentil stuffed peppers, and more. We also show you ways to enjoy more healthy veggies mixed into everyone’s favorite pasta. Whether you would like to slip more veggies in children’s meals or if you’re just looking for ways to mix up your usual pasta dish, these ideas are easy and nutritious. In this issue we also embrace the sweet and savory sides of apples with recipes from appetizers to main and side dishes to sweet treats.

Looking for lunch and after-school snack ideas? We can help keep things interesting. We have taken the time to research and taste-test numerous items that satisfy, nourish, and offer snacking fun so you don’t have to. Tamira Franz, Director of Health and Wellness highlights favorites we think will be your next go-to snacks (page 10).

Our stores are fi lled with amazing people who love food and are passionate about ensuring your food experience is a great one. Patricia Jordan, Director of Deli, Bakery and Cheese, calls out our hardworking, creative, and talented kitchen teams that take pride in every dish, sweet treat, and meal to go. This is what truly sets them apart (page 11).

Regenerative-based agriculture is the future of our food system. Michael Tomasello, Director of Meat, Poultry, and Seafood, shows how this means choosing proteins that are nutrient-rich and fl avorful but also sourced from ranchers and farmers who do right by the land and animals (page 12).

Apples are not the only fall fruit favorite—it’s the perfect time to enjoy fresh, fl avorful locally grown fi gs. Brian Carter, Director of Produce, shares how they can add a delicious twist to almost any recipe (page 13). Autumn is also peak season to brighten the day with beautiful, locally grown blooms. We take great pride in supporting all of our local farms, which enables us to bring you the freshest fl owers available. Susan Yogi, Floral Buyer, highlights unique, beautiful options (page 14).

Uncork hand-selected wines that are perfect for the season. From his thousands of tastings, Mark Thrift, Director of Wine, Spirits, and Beer, recommends a few of his favorites he feels will pair best with the recipes featured in this issue to make your meals more memorable this season (page 16).

I would also like to share that this year Mollie Stone’s Markets was honored to receive FMI, the Food Industry Association’s Robert B. Wegman Award for Entrepreneurial Excellence in recognition of our efforts during these recent trying times. We were also honored to receive the AFP Outstanding Corporate Grantmaker Award, Golden Gate Chapter, for our commitment to philanthropy in our community. It’s our great team of people who make this all possible! It’s our mission to remain locally devoted: We donated needed resources to hospitals, food banks, schools, fi rst responders and nonprofi ts, such as fi nancial support, PPE, food, volunteers, and implemented customer match programs. Making a difference in people’s lives through food is our north star, and we are truly humbled to be recognized in this way—while the community’s well-being remains the main goal.

We look forward to continuing to support our community, provide exceptional service, and the best quality and healthiest foods for years to come. We will be celebrating our store’s 36th anniversary in October with promotions and contests, focusing on local and premier products. Join our newsletter at molliestones.com to stay informed about our celebration.

Thank you for choosing to shop at Mollie Stone’s!

Mike Stone Owner, Mollie Stone’s Markets

Favorite Finds:

Back to School

Taste-tested lunch and after-school snack ideas.

BY TAMIRA FRANZ, DIRECTOR OF HEALTH AND WELLNESS

T he key to sticking with healthy lunch and snack options is to avoid boredom. But who has time to research and identify options that satisfy, nourish, and offer snacking fun? We’ve done it for you! We have reviewed and taste-tested numerous items and found fi ve favorites we think will be your next go-to snacks. Find them at your local Mollie Stone’s market.

Brainiac Applesauce

These brain-fueling, readyto-go pouches are supercharged with 160 mg of omega-3 DHA/ EPA, 120 mg choline, and 25 mg of immune-boosting vitamin C. There is no sugar added, and it’s Non-GMO Project verifi ed, gluten-free, and pediatrician approved. The pouches require no refrigeration, which makes them the perfect snack for lunches, car rides, or wherever your kids need to be.

Orgain Kids Protein Organic Nutritional Shakes

These shakes provide organic nourishment for picky eaters and active kids. Doctor-developed, ready-to-drink shakes are each packed with 8 g protein, 3 g fi ber, and 21 vitamins and minerals—including a fruit and veggie blend. This is kids’ nutrition at its best. These are a great addition to lunch boxes or a quick on-the-go breakfast.

RXBAR Kids

These bars contain the same core ingredients as all RXBARs—egg whites, fruits, and nuts—but in kid-friendly fl avors and portions. The bars are 100 percent clean and totally delicious. Every bar delivers 7 g of protein in a convenient snack.

Mary’s Gone Kookies

These treats are plantbased, organic, gluten-free, and fi lled with subtle hints of honey and maple. These lowsugar and low-calorie snacks are better for you, yet satisfy sweet cravings. They are available in three flavors—honey, chocolate, and cinnamon— that are inspired by favorite childhood treat and dessert ingredients. A portion of Mary’s Gone Kookies sales supports Help Save the Bees Foundation, whose mission is to protect Earth’s pollinators.

Hint Kids Water

Hint is on a mission to help kids love drinking water. Infused with fruity essences and containing no sugar or sweeteners, Hint Kids Water is a hydrating drink in fun, kidfriendly packaging. The water is available in four fruit fl avors that appeal to kids: blackberry, apple, cherry, and watermelon. It’s a vegan, gluten-free, sugar-free, and preservative-free refresher. n

Tips to Choose Healthy Snacks

1. Check the rst several ingredients and pick items that are lled mostly with whole food ingredients such as fruit, vegetables, and whole grains. 2. Avoid items that contain re ned sugars, preservatives, and arti cial colors. 3. Check the serving size for appropriate portions. 4. Choose items that are high in ber, protein, vitamins, and minerals.

Crocodile Creek Insulated Lunch Boxes: Packed with Fun

Check out our selection of these lunch boxes for a convenient, well-designed school or travel solution. Made of high-quality denier polyester with a nylon handle for easy portability, and free of PVC, phthalate, BPA, and lead. Choose colorful and fun graphics.

Real Food, Real Passion, Real People

This is how Mollie Stone’s makes a difference in people’s lives through food.

BY PATRICIA JORDAN, DIRECTOR OF DELI, BAKERY, AND CHEESE

A t Mollie Stone’s Markets, we are committed to providing the best possible shopping experience for customers and making a difference in people’s lives through food.

That’s my mantra for sure. Have you ever started your day with a fresh muffin, bought a life-changing cheese, or had one of our famous Mollie’s Cookies that made you swoon? Have you taken your gathering or party to the next level with our catering? We have the passion, the people, and the products that help make all that possible!

Our stores are filled with amazing people who love food and are passionate about ensuring your food experience is a great one. We take pride in every dish, every sweet treat, and every meal to go. We make it with pride and the guiding principle that it is good, honest food that will delight and nourish. Our kitchen teams are hardworking, creative, and talented. This is what truly sets them apart.

As a mentor of these departments, every day I am so thankful for their dedication, eagerness to learn new dishes, and especially the teamwork that they share. These characteristics are key to our success and to the foods that we prepare. The innovation from our talented Executive Chef John Ness and over 20 chefs in our kitchens is endless. It’s amazing what happens with each new day in one of our kitchens. The chefs put on their white coats and the fun and magic begins! Real Food, Real Passion, Real People.

Every day is a good day to gather great food and enjoy with family and friends. For me, this starts in our stores with the great items we create for you to select and take back with you to your homes. If we accomplish this every day, we are making the difference in your lives through food that we are committed to. n

CLOCKWISE FROM TOP LEFT: EXECUTIVE CHEF JOHN NESS AT THE MOLLIE STONE’S GREENBRAE MARKET, MOLLIE’S CATERING, CARVING A MOLLIE’S FAMOUS TRI-TIP, FULL-SERVICE DELICATESSEN

New at Mollie Stone’s Force of Nature

BY MICHAEL TOMASELLO, DIRECTOR OF MEAT, POULTRY, AND SEAFOOD

I n my line of work, I can see fi rsthand that shoppers are more educated and, as a result, they are selecting products that match their values like never before. In the meat department, that specifi cally means choosing proteins that are nutrient-rich, fl avorful beyond comparison, and sourced from ranchers and farmers who do right by the land and animals.

What is Regenerative-based Agriculture?

n When there is a foundational focus on the health of the soil, the soil is able to grow strong, resilient plants that the animals then consume. This meat is more delicious and nutritious than anything else you can buy.

n The animals are raised with honor in their respected natural environments, eating foods they are supposed to eat and encouraged to behave naturally their entire lives. Therefore, 100 percent grass-fed and fi nished, pasture-raised meat or wild-caught seafood is far superior to anything else on the market.

n Regenerative ranchers benefit from lower operating costs, substantially higher yields, and an improved quality of life for the animals.

n Regenerative agriculture is a proven solution to our climate crisis with the power to sequester carbon and prevent many of the environmental disasters we face today.

Force of Nature is more than a meat company. Founded in 2019 and based in Austin, Texas, Force of Nature emphasizes its mission of making regeneratively raised the norm available to all, anywhere. The company works with ranchers (who they call land stewards) across the U.S. and New Zealand who are truly committed to regenerating the land. n

It’s Fig Season!

Fall is the perfect time to enjoy fresh, flavorful, locally grown figs.

BY BRIAN CARTER, DIRECTOR OF PRODUCE

Y ou can find a small crop of early season figs in June and July, but it is the second peak in August, September, and October that brings our most abundant supply of the more fl avorful crop of fi gs—so now is the perfect time to enjoy them.

Did you know the fi g was one of the fi rst plants humans cultivated? It is thought to have originated in Egypt and spread to ancient Greece. Today, California is one of the largest producers of fi gs, in addition to Turkey, Greece, Portugal, and Spain.

Fresh fi gs add a delicious twist to almost any recipe. They are excellent in tarts, marmalades, and salads. Try them stuffed with blue cheese, soaked in balsamic vinegar, baked, wrapped in prosciutto, or lightly cooked on an olive-oil greased grill. The recipes are endless.

Figs also contain many health benefi ts. They are a great source of potassium, which may help control blood pressure, and are also an excellent source of dietary fiber that might have a positive effect on weight management.

Here at Mollie Stone’s, we receive most of our fi gs locally from Maywood Farms in Corning, California. Maywood Farms fi gs are always organic and always delicious. This family-run farm is owned and operated by Bob Steinacher and his wife, Karen. Handpicked and hand-packed, these plump, fl avorful fi gs come directly to our produce dock just hours after being picked to ensure we receive only the freshest fi gs.

Maywood Farms Figs

The Steinachers organically grow the three most popular and traditional fi gs:

n Black Mission are purple, honey fl avored, and rich. The Spanish missionaries introduced them to America as they were establishing missions along the West Coast.

n Kadota fi gs are the American version of the original Italian Dottato fi g, which is thick skinned with a creamy amber color when ripe. Kadota fi gs are practically seedless with a honey-like sweetness.

n Brown Turkey fi gs have a copper-colored skin that often has hints of purple, and white fl esh that shades to pink in the center. These are large and very sweet. n

Corning, California. Maywood Farms fi gs are always organic and always delicious. This family-run farm is owned and operated by Bob Steinacher and his wife, Karen. Handpicked and hand-packed, these plump, fl avorful fi gs come directly to our produce dock just hours after being picked to ensure we receive only the freshest fi gs.

Selecting and Storing Figs

The best way to select fresh gs is to look for ones that have a rich, deep color and are plump and tender but not too so . They should have rm stems and be free of bruises. Always store gs in the refrigerator, and they should be covered or wrapped so they do not dry out. You will want to make sure you enjoy them within a couple days of purchase, as they do not store for too long.

Fall for

Flowers

Autumn is peak season to brighten the day with beautiful, locally grown blooms.

BY SUSAN YOGI, FLORAL BUYER

E veryone thinks that spring is the best season for flowers, but here in California, fall is our time to shine. The summer fog has disappeared, and we have those bright, sunny days throughout the state. The harvest is at its peak in fall with a wide variety of flowers available.

The last few years have brought challenges with fires, the pandemic, labor shortages, and water concerns. Thankfully, we still have many farms in California that survived the years of hardship and changing markets and produce the most beautiful flowers. Since we have many flower farms in California, we enjoy quick turnaround time from the field to our stores. Many of the farms harvest their crop in the afternoon and bring the flowers to our warehouse by the following morning. We can then bring you flowers with that certain sparkle you can only get from freshly harvested California product.

Many California floral farms have rich histories and have been passed down through the generations. Thankfully, we also see new farmers who have started small organic farms. We take great pride in supporting all of these farms. Buying from these farms enables us to bring you the freshest flowers available. Many of the flowers that they grow cannot be shipped long distances and are only sold to us or at farmers markets. Throughout the year we buy flowers from all over the world, but our favorite season is fall when we can bring you an abundance of flowers from California.

CLOCKWISE FROM TOP LEFT: SUN VISTA FARMS’ FRANK BIDDLE AT RANCHO ALTO, JESTER LEUCADENDRON, BIDDLE WITH A PINK ICE PROTEA, PINK ICE PROTEA AT SUNSET, AN ASSORTMENT OF BRENDA AND TRISH COMPACTA PROTEA Visit Our Floral Department Today!

See all the beautiful owers and help us support the California ower farms that we are proud to partner with.

Brighten the Day with Beautiful Blooms

Fresh owers bring a smile. Surprise someone or treat yourself to a splash of color for any occasion or “just because.” Bright blooming bouquets and cheerful potted plants abound in Mollie Stone’s oral departments. The local ower harvest is at its peak in fall and you’ll nd a wide variety in stores including unique blooms such as leucadendron, protea, and pincushion alongside all your familiar favorites. Plus, with the abundance of California-grown owers, we enjoy a quick turnaround time from eld to our stores to bring you the freshest, most beautiful blooms.

Spotlight on Sun Vista Farms

One of the farms that we take great pride in partnering with is Sun Vista Farms. It’s located in the rugged hills of the Pauma Valley, about 50 miles north of San Diego. Frank Biddle, who ventured from central Pennsylvania to California with a desire to learn to surf and make a living from farming, started Sun Vista Farms in 1987. He took advantage of its California climate that’s much like South Africa and Australia. Today, Sun Vista Farms works 200 acres and grows an unusual mix of fl owers including protea, leucadendron, and waxfl ower. In fact, the farm is one of the largest growers of protea and pincushion fl owers in the state.

Partnering with other farms in the area, Sun Vista Farms creates handmade bouquets using a mix of these unusual items and adds in roses, hydrangeas, stock fl owers, and sunfl owers to make beautiful bouquets that we carry year round. Using sustainable farming practices, renewable energy sources, and composting helps keep the farm thriving in a very competitive market. Biddle also takes great pride in treating his entire team like members of the family and refers to them as fl oral artisans.

As you can see from the breathtaking photos here, harvesting and watering can be a challenge. So, everything on the farm is on drip irrigation. These systems are used to help conserve water by bringing it right to where the plants need it. Without this, it would be impossible to irrigate the steep hillsides. The irrigation systems are very costly and show Biddle’s dedication to utilizing the land and conserving vital resources. It also takes a very talented team to harvest on the steep hillside and the vast acreage that makes up Sun Vista Farms. n

Fall Favorites

Uncork hand-selected wines that are perfect for the season.

BY MARK THRIFT, DIRECTOR OF WINE, SPIRITS, AND BEER

T he greatest joy I have as the director of Wine, Spirits, and Beer is the opportunity to taste and evaluate the products in our assortment and make the decision to offer them in our curated collection. From my thousands of tasting opportunities, I would like to recommend a few of my favorites in hopes they make your meals more memorable this season. While there are many more wines that I could recommend, I think these selections will pair best with the recipes featured in this issue and our usually mild autumn. I will share my suggestions for more full-bodied wines and spirits in the next issue as we head into the winter months.

Flowers Camp Meeting Ridge Chardonnay

The Camp Meeting Ridge vineyard walks a tightrope of intriguing contrasts. It is fresh and vibrant, yet richly textured. Citrus blossom and Meyer lemon zest aromas open, joined by fresh pear and hints of white stone fruit layered with coastal brininess—a mineral-driven oyster shell quality with herbs and hints of anise that nudge the wine in a savory direction. Then a wet stone character persists and frames the palate with a lemon character, bright acidity, and a long, textured nish.

Silverado Vineyards Los Carneros Chardonnay

Ron and Diane Disney Miller and her mother, Lillian Disney—who had vineyards across Napa Valley’s top AVAs like Miller Ranch, St. George, Soda Creek, Fire Tree, and Vineburg in Sonoma’s Los Carneros district—founded this winery in 1981. This wine is medium-bodied, crisp, fresh, and mineraldriven with notes of Meyer lemon, honeysuckle, peach, and melon with ecks of spice and vanilla bean and a inty mineral aroma de ne the fruit character of this wine. It has a silky, creamy texture and a vibrant, refreshing character with a clean, dry nish.

Domaine Serene Yamhill Cuvée Pinot Noir

Ken and Grace Evenstad founded this winery in 1989—on 42 acres of just-logged land—and have grown the vineyards to 462 acres today. Yamhill Cuvée is named for the county in Oregon where all Domaine Serene Estates are located. This signature blend includes grapes from Dundee Hills, Eola-Amity Hills, and Yamhill-Carlton AVAs. Cocoa, pomegranate, clove, cranberry, cinnamon stick, and forest oor aromas. Flavors include cherry, red currants, crushed blackberries, tree bark, and dried owers. This medium-bodied wine is silky, earthy, spicy, and o ers a so , long, layered nish.

Bravium Wiley Vineyard Anderson Valley Pinot Noir

Created by Derek Rohl s, Bravium is the culmination of meticulous care in the vineyards and a patient approach in the cellar. A classic minimalist, he doesn’t alter what the earth gives him. The vineyard is just 9 miles from the ocean with an elevation a little over 500 feet and was originally planted in the “Deep End” of Anderson Valley in 1972. This is a study in balance and complexity with a medium body and aromas of lilac, rose petals, and lavender. Asian spice, pepper, herbs, and earth. Red and blue fruits dominate the avors and are joined by mocha with hints of mandarin orange. Moderately tannic with grip on a very long, balanced, and complex nish.

Bieler Père et Fils Bandol Rosé

Philippe Bieler began making rosé in Provence almost 30 years ago. This is made from Mourvèdre, Cinsault, and Grenache grapes and has enticing aromas of peach, white cherry, and wild raspberry that are balanced by summer owers, white tea, and Provençal herbs. These delicate avors carry through to the creamy and li ed palate that is woven with rose petal and wet stone. Bandol is the smallest and most prestigious region in Provence. The fruit for this is sourced from the village of Le Castellet known for its deep limestone soils, close to the Mediterranean Sea, there are beads of salinity that give way to savory aromas and avors of herbs, cherry, blood orange, almond, and black licorice. n