Contributors

Make life in the kitchen a little easier and add some fun with these tools.

1. Ravioli Maker Press

Handmade stu ed pasta is impressive, wonderful, and yummy—and, unfortunately, time consuming. While a ravioli maker will not drastically change that, it will make shaping the ravioli much faster. If your maker has 10 or 12 slots, then bingo—you are now 10 or 12 times faster than you would have been had you made them without the press. The metal frame’s cutting feature does some of the work for you, sealing the “pillows” so there is no need to spend time pinching raviolis by hand. Also, each ravioli will be the same shape and weight, all cut to the exact same size. Use the ravioli maker for other lled doughs like pierogi, or dumplings and pot stickers.

2. Dusting Wand

This is such a sweet little gadget for dusting foods neatly and quickly. Instead of the alternative of a ne strainer and a spoon, this duster holds our in the end of the wand, in a capsule, and then when it is time for dusting, you just shake it a bit. Use it to dust breads, pasta, mu n tins or cake pans, or ll it with powdered sugar and garnish tarts, cakes, and all types of sweet treats.

3. Micro Grater

Two things about a micro grater: Every chef has one, and no other tool can replicate what it does. There simply is no other tool that can shave and grate foods as nely and wispy as a micro grater. Use it for cheese, lemon zest, spices such as nutmeg, dark chocolate, garlic, and probably 20 other foods.

4. Silicone Garlic Peeler

If you use fresh garlic at home with any frequency, then you know the di culty of peeling garlic, especially for dishes that require more than just a few cloves. Like magic, these tubes whisk away the peels from garlic with minimal e ort, and hands stay clean of garlic’s famous garlicky “perfume.”

5. Sauce Whisk

A sauce whisk functions just like a balloon whisk except it’s better and smarter for warm sauces made in a pan, such as butter sauce or gravy. The at whisk lays against the bottom of at-sided pans and is able to bind and incorporate sauces faster and without as much movement, e ort, and splashing as a regular balloon-style whisk. ■

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.”

K r i s t i n D o n n e l l y is the

author of “Modern Potluck” and the Substack subscription newsletter Mission: Dinner, which provides one easy recipe per week (each using about five ingredients and taking 30 minutes or less to prepare). She is also the cohost of the Everything Cookbooks podcast. She lives in New Hope, Pennsylvania, with her family. You can find her at kristindonnelly.com.

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.

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Making a Difference Through Food

What is a gathering without food? Whether you’re hosting a holiday dinner or a casual get-together anytime throughout the months ahead—or wondering what to contribute as a guest—we’ve got you covered.

No doubt you’ll want to serve dishes that are a little extra special this season, but that doesn’t mean they have to be more expensive. We’ll show you ways to elevate everyday ingredients into party-worthy fare from jazzing up carrots to turkey breast, beef, and more (page 20). Tasty small bites and a delicious bottle of wine come together for a fun and festive night (page 38). Mountain-inspired comfort fare warms body and soul this winter (page 46). And there’s no denying the appealing swirl of tender dough fi lled with sweetness and spice in cinnamon rolls. Plus, we riff on the idea with fi llings for other sweet rolls and savory options that are just right for brunch, afternoon coffee, or even appetizers (page 30).

Our department managers are always hard at work to bring you delicious options, whatever your food preferences. Tamira Franz, Director of Health and Wellness at Mollie Stone’s, helps you celebrate with everyone’s dietary concerns in mind including gluten-free, dairy-free, egg replacements, and more (page 10). Brian Carter, Director of Produce, has created a guide to help you learn more about the array of winter squash for comforting dishes throughout the season (page 11). For your main course, whether you prefer juicy beef, turkey, savory ham, or crab, we have a wonderful selection. Michael Tomasello, Director of Meat, Poultry, and Seafood, walks you through our choices plus how to prepare a delicious prime rib roast (page 14). Mark Thrift, Director of Wine, Spirits and Beer, helps you raise a glass to the season with some of his favorite recommendations for robust red and rich white wines that pair well with the cooler weather and holiday meals (page 16).

When you could use some help in the kitchen, the talented chefs at Mollie Stone’s Markets can make life a little bit easier. Our chefs create wonderful foods for celebrations and holidays, meetings, a food gift to share, or anytime. The catering options are great for large quantities, or if you’re looking for dinner tonight, try our Family Meals. You can checkout online for in-store pickup at all nine store locations. Patricia Jordan, Director of Deli, Bakery, and Cheese, highlights the great catering options and offers party planning tips to help you entertain deliciously (page 12).

I would like to take this opportunity to thank all our customers who have contributed to the World Food Program, raising money for the people of Ukraine. We have raised over $55,000, making a difference for families facing food insecurity caused by the onset of sudden and devastating confl ict, the main driver of hunger globally. This has been part of the fabric of our company’s mission, making a difference in people’s lives through food.

In these uncertain times, we are grateful for your business. Have a happy and healthy holiday season and new year ahead.

Mike Stone Owner, Mollie Stone’s Markets

Holiday Helpers

BY TAMIRA FRANZ, DIRECTOR OF HEALTH AND WELLNESS

T he holiday season is the time to celebrate and share traditions both timely and fresh. For those seeking or encouraging more conscientious eating, there are many delicious and accessible options to gluten, dairy, refi ned sugar, and animal-based products. Traditional recipes and your favorite dishes can be adjusted with tried-and-true products that address allergen issues, dietary concerns, and support lifestyle plans. Plantbased items—including my following recommendations—can serve as easy ingredient replacements in popular seasonal recipes, appetizers, cheese, and charcuterie boards. Shop locally in Mollie Stone’s Markets where we strive to inspire deliciousness and make a difference in people’s lives through food.

Nondairy Cheese and Butter

On a cheese platter, o er a selection of nondairy cheese, gluten-free crackers, crudités (sliced raw vegetables), and plant-based dips like hummus or nondairy cream cheese.

MY RECOMMENDATIONS: Miyoko’s vegan cheeses and European butter • Earth Balance butter • Follow Your Heart vegan parmesan or vegan Gouda • Violife nut free and vegan feta or sliced cheese

Sugar Substitutions

Reduce sugar content and the subsequent calories, without losing sweetness, by using stevia, erythritol, or a combination of the two when baking.

Gluten-free Breads, Breadcrumbs, Stuffing Mixes, and Crackers

MY RECOMMENDATIONS: Bread SRSLY Sourdough bread and dinner rolls • Aleia’s stu ng mix and breadcrumbs • Mary’s Gone Crackers or Stonewall crackers

White Flour Substitutions

Instead of regular white our, gluten-free our can be used 1:1 in most recipes calling for regular wheat our without a noticeable di erence.

MY RECOMMENDATIONS: High quality and popular brands include Bob’s Red Mill gluten-free our, King Arthur gluten-free our, and Cup 4 Cup. Try using cassava our as it replaces 1:1 in most recipes. Cassava is a root vegetable, also known as yucca, and is similar to the potato or yam. The cassava root is peeled, dried and ground into our producing a mild and neutral avor that lends well to baking and is grain free, nut free, and gluten free.

Plant-based Meat Alternatives

Entertain in style with a vegetarian center dish or vegan charcuterie board by substituting meat with plant-based options.

MY RECOMMENDATIONS: Lakanto • In the Raw Monk fruit • Wholesome Organic Stevia

Egg Replacement

Rather than using eggs in a cookie or pumpkin pie recipe, try unsweetened applesauce. Generally, ¼ cup applesauce substitutes for 1 egg; just keep in mind the applesauce will also add sweetness and it may be necessary to reduce the recipe’s overall sugar.

MY RECOMMENDATIONS: Applesauce • ground axseed or chia seed • Bob’s Red Mill egg replacer

MY RECOMMENDATIONS: Try Mia’s plant-based prosciutto wrapped around a slice of Miyoko’s vegan mozzarella or make stu ed mushrooms with Tofurky Italian sausage. Several brands, such as Field Roast, Quorn, Tofurky, and Gardein o er turkey and ham style roasts as the perfect centerpiece for the holiday table.

NOTE: Adjust your cooking time according to the package instructions if using a frozen plant-based holiday roast. ■

Winter Squash Guide

Get to know the delicious array of squash for comforting cool-weather dishes.

BY BRIAN CARTER, DIRECTOR OF PRODUCE

T he best of the fall harvest brings us a colorful array of winter squash that will parlay into delicious dishes and soups that keep us warm in the winter months. We choose our assortment from local organic farmers such as Dwelley Family Farms in Brentwood and Durst Organic Growers in Esparto. Winter squash is plentiful and great in countless recipes that bring out its best qualities. Plus, squash is available at the perfect time of year for comforting, hearty meals that are also healthy. Here are some of the more popular winter squash varieties we want you to get to know, along with ideas for their best uses.

Acorn

Until the recent rise in popularity of butternut squash, acorn was the most commonly available squash in the U.S. It is a great all-around squash with moist, sweet, and tender esh.

BEST USES: Roasting, baking, steaming, mashing, and sautéing. It will also make an excellent vegetarian main course this holiday season.

Butternut

This is the sweetest winter squash. Its esh is thick and moist and hides very few seeds. Its peel is comparatively thin and easy to peel. It is versatile and roasts and sautés quickly.

BEST USES: With no thick strands or brous bits, this squash can blend to a smooth consistency that’s ready to use in soup.

Delicata

Delicata squash is small, oblong, and cheerfully striped in bright yellow, dark green, and orange. The peel is exceptionally thin and is edible.

BEST USES: This beautiful squash is particularly delicious simply roasted with butter or stu ed and baked.

Kabocha

Kabocha has a remarkably sweet and tender esh with a slightly nutty avor. The dense, smooth, sweet esh is so tasty it needs very little fuss in preparation.

BEST USES: This will hold its shape when cooked, making it perfect in your next warming winter soup.

Red Kuri

The red kuri squash looks like a small red-orange pumpkin without the deep ridges in the sides. The esh is bright orange and has a mellow, somewhat nutty, avor.

BEST USES: Look toward baked goods recipes for this bright winter squash.

Spaghetti

This is all about the texture. Once cooked, the esh pulls apart into thick, slightly crisp, noodle-like strands.

BEST USES: Many people serve it as a gluten-free pasta alternative topped with tomato sauce or other savory favorites.

Sugar Pie Sweet Pumpkins

Sugar pie pumpkins make for great eating and can be used just like acorn squash.

BEST USES: Bake, roast, mash, or puree these eating pumpkins just like other winter squash— and make the ever-popular pumpkin pie.

Sweet Dumpling

The yellow skin with bright orange or deep green stripes makes this small, terribly cute squash hard to resist. The esh is starchy with a slight corn avor.

BEST USES: The small size of this squash makes it perfect for stu ng and roasting. ■

Entertain Deliciously

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

W e have gone to great lengths to feature tried-and-true favorites for the season in addition to some new fun items such as our Assorted Stuffed Mushroom Board in our catered food offerings. When I say “we,” I mean our executive chef, John Ness, myself, and a team of food-loving folks who spend their time at Mollie Stone’s, making a difference in people’s lives through food. That’s our mission, after all!

As you think about what you will need for your get-togethers, refer to my Party Planning Checklist on the next page. Once these questions are answered, you can begin planning the event details. On our site or in store, you can inquire about the many beautiful platters, cheese boards, full dinners, and à la carte offerings that make entertaining easy. Our meals all come with heating instructions and our appetizer boards are ready to go; just open and serve. And a nice touch—most appetizers come on a beautiful wood serving board. We have included a small sampling of customer favorites here and you can see more online.

Visit us catering.molliestones. com at:

Party Planning Checklist

Planning a party can be a bit stressful. However, to help me plan I use this checklist as I prepare for a dinner party or any manner of festivity. These questions are my starting point:

1. What is the occasion? Every great gathering must have a theme!

2. How many people will there be? Space and quantities need to be considered.

3. What time of day will it be?

Food choices will naturally vary by time of day. For example, if you are hosting an early gathering you may want to pick up our Morning Pastries Box, or for an evening gathering perhaps our Local

Cheese Board.

4. Does it need to be outdoors? If so, there are many variables to consider: What time of day? Will I need to keep food warm? What if it rains? If serving a buffet, will foods need to be covered?

5. Will I serve buffet, sit down, or will food be passed around the table family

style? This is usually dictated bynumber of guests. All our catering options call out serving sizes for easy planning.

6. Will cutlery be needed? This is impacted by the above question or vice versa.

7. Are any of my guests vegetarian or gluten intolerant, vegan, etc.?

We have lots of choices!

8. How long will the gathering last?

This helps determine the amount of food needed. For example, if you are having dinner and drinks, plan for an appetizer tray or cheese board for both before and after the main course.

9. Will I serve cocktails, beer or wine?

Of course, you will!

10. What will the sweet end of the meal

be? Plan to serve coffee or tea with it?

11. Do I want to have a party favor? We have so many great favor-appropriate goods in our stores; I especially love to tie local chocolate bars with a festive ribbon as favors. ■

Scan for Mollie Stone’s Catering near you

Holiday Centerpieces

From juicy beef to tasteful turkey, ham, or seafood, Mollie Stone’s has the perfect choice for your holiday dinners.

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

BEEF TURKEY

Standing Rib Roast—USDA Choice and USDA Prime

Celebrate in style with a standing rib roast. Also known as prime rib, this cut of beef is from the primal rib, one of nine primal cuts. A standing rib roast contains one to seven ribs. This roast has rich flavor and juicy tenderness with generous marbling throughout. Plus, the rib bones provide a natural roasting rack. Order early to get your rib roast in time for your holiday get together.

How is Beef Certified?

Meat is certified USDA Choice or USDA Prime. USDA Choice grade is high quality, but has less marbling (interior fat) than Prime. Choice and Prime roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and suited to dry-heat cooking (broiling, roasting, or grilling). USDA Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. It is featured at all Mollie Stone’s locations during the holiday season and select locations throughout the year.

Did You Know We Dry-age?

Aging or “ripening” of beef is simply holding cuts of beef and allowing natural processes that improve flavor and tenderness to take effect. We also dry age Prime Rib Roast and can dry age any special order. Ideal aging periods range from 14 to 30 days. Limited supplies are available. Please plan ahead and order early. Place your orders early: catering.molliestones. com

We want only the best for your holiday tables with our Mollie Stone’s turkey selections. Our free-range turkeys are 100% natural, pure, and delicious and the perfect choice for your special feast.

Mollie Stone’s Free-range Turkey

Mollie Stone’s free-range turkeys are raised on a vegetarian diet of healthful grains and allowed to roam in areas four times the size of areas provided by the average commercial turkey ranch. Their high-protein diet provides the optimal amount of nutrients for the turkey to grow into bigger and more flavorful turkeys than those typically found at the supermarket. (Available in 10 to 30 pounds.) ■ Fresh turkeys ■ No preservatives ■ Raised naturally by hand ■ No artificial ingredients and free-range with plenty of access to sunshine ■ Free of hormones ■ Gluten-free ■ Fed a Non-GMO Project verified vegetarian diet ■ USDA Grade A Seal of Approval

Mary’s Certified Organic Free-range Turkey

Mary’s Certified Organic free-range turkeys are an additional step up the ladder in humane farming practices. These turkeys have freedom to move about and receive a premium diet void of any chemical stimulators. Organic birds are also farmed organically as well as fed an organic certified feed. Mary’s Non-GMO Turkey, Mary’s Organic Turkey, and Mary’s Heritage Turkey are: ■ Free-range ■ Fed a vegetarian non-GMO certified diet ■ Gluten-free ■ No antibiotics—ever ■ No preservatives ■ No added hormones ■ Step 3 rating from the Global Animal Partnership

Also available at Mollie Stone’s Markets

Willie Bird Free-range Turkeys, Mary’s Brine Turkeys, Mary’s Smoked Turkeys, and Mary’s Heritage Turkeys.

Order your holiday turkey at molliestones.com or talk to one of our knowledgeable butchers in-store who can help you decide which turkey is best for your family get-together.

APPROXIMATE TURKEY ROASTING TIMES AT 325°F

Estimated cooking times—cook until internal temperature of 165°F.

POUNDS

8-12 12 12-14 14-18 18-20 20-24

UNSTUFFED STUFFED

2¾–3 hours 3–3½ hours 3–3¾ hours 3½–4 hours 3¾–4¼ hours 4–4¼ hours 4¼–4½ hours 4¼–4¾ hours 4½–5 hours 5¼-5¾ hours

HAM

Also available this holiday season are premium, fully cooked and delightfully smoky Dietz and Watson Spiral and Semi-Boneless Hams.

CRAB SEASON

Did you know that America has more varieties of crabs than anywhere else in the world? Among them is the Dungeness crab, known as the king of the West Coast, which has a delicate and slightly sweet taste. Even though this crustacean is named for the port of Dungeness, Washington, it’s also a San Francisco Bay staple. In the 1800s Dungeness crab was plentiful within the Bay, but by the early 1930s it could only be found outside of the Golden Gate Bridge.

Dungeness crab is not only delicious, but it also offers several health benefi ts. The mild-tasting crustacean is low in fat and contains just 82 calories per 3-ounce serving. The crabs contain minerals and nutrients that reduce infl ammation, boost immunity, fl ush toxins, and increase circulation. They are also a great source of vitamin B12 and protein. Our local Dungeness crab season begins Nov. 15 and will be a celebrated delicacy at your next holiday dinner. ■

PRIME RIB ROAST AND YORKSHIRE PUDDING

Prime Rib Roast

MAKES 10 SERVINGS

For the Herb Rub

2 tablespoons onion powder 2 tablespoons dried rosemary 2 tablespoons black pepper 1 teaspoon tarragon 1 tablespoon rosemary 1 tablespoon garlic powder ¼ cup paprika ¼ cup salt (kosher salt makes a nice crust)

1 (8 to 10-pound) rib roast

1. Mix together ingredients for the rub. Heat the oven to 450°F. 2. If rib roast is dry, wet hands slightly and pat down roast before you put the dry herbs on. Rub dry herb mixture all over and into the rib roast. 3. Place roast, with the ribs down, on a wire rack inside a roaster pan. Place in oven and roast uncovered for 1 hour. 4. After 1 hour, turn off the oven without opening it. 5. In about 4 hours, turn on oven to 370°F and roast 30 minutes more for medium-rare and a little less for rare. 6. Remove the roast from the oven and let it rest for about 30 minutes before carving into steaks.

1. Mix flour and salt together until combined. Create a well in the flour, add the milk, and whisk until smooth. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for 1 hour (if it’s the day before your event, cover in the fridge overnight). 2. If batter has been refrigerated, allow it to reach room temperature before using. 3. When the standing rib roast is ready to come out of the oven, heat oven to 400°F. 4. Pour off drippings from the roast and measure out desired amount (about ½ cup). Pour drippings into a 9x12-inch baking dish and place into the oven until the drippings sizzle. Pour the batter mixture over the drippings and bake for 30 minutes, or until golden brown and the sides have risen. Cut into eight servings and enjoy!

Yorkshire Pudding

MAKES 8 SERVINGS

1½ cups all-purpose flour ¾ teaspoon sea salt ¾ cup Clover Sonoma’s Organic Whole Milk, room temperature 3 Mollie Stone’s Organic Cagefree Eggs, room temperature ¾ cup water ½ cup beef drippings

Winter Companions

During the winter months when we tend to stay indoors longer and cook more frequently or get catering a little more often, it is a wonderful time to get comfortable with some robust red wines and rich whites that pair well with our cooler weather and holiday meals. Here are some of my favorites from our vast assortment at Mollie Stone’s Markets.

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

ROBUST REDS

Duckhorn Napa Valley Cabernet Sauvignon

An exceptional expression of Napa Valley terroir with aromas of black g, raspberry, and chocolate with an undertone of sage, cardamom, and anise. Flavors of elderberry, plum, blueberry, and violet combine with silky tannins and a balanced acidity arriving at a long-focused nish. The blend of 84% Cabernet and 16% Merlot makes a wine with a classic style and fullbodied richness to pair with all your winter fare.

Silver Oak Alexander Valley Cabernet Sauvignon

From Sonoma County, this wine is ruby red with a magenta rim and a nose of cassis and blackberry with undertones of vanilla and sage. The avors include bright raspberry and dense black currant. Chewy tannins and a bright fruit a ertaste make this a perfect pairing for any of your red-meat dishes or charcuterie platters.

Stags’ Leap “The Investor” Napa Valley Red Wine

An elegant and concentrated blend of Napa Valley Merlot, Petite Sirah, Cabernet Sauvignon, and Malbec. This wine is rich with plenty of tannins to keep its structure rm—some would say dusty. Layered and deliciously powerful yet approachable with signi cant fruit presence and velvety texture. One of my favorite winter companions.

The Prisoner Wine Company Saldo Red Blend

A tasteful blend of 70% Petite Sirah and a 30% combination of Syrah, Cabernet Sauvignon, and Zinfandel. The result yields avors of dark fruit, dried blackberries, mixed spices with plenty of density, and body. It is approachable and serious all at the same time, and completely balanced with a touch of oak that holds the structure of the wine together and makes for a memorable experience. RICH WHITES

Flowers Camp Meeting Ridge Chardonnay

An estate-bottled, single-vineyard, Sonoma Coast appellation o ering from one of my favorite wineries. With brilliant golden hues, this has vibrant aromas of lemon peel, orange blossom, and apricot. The palate is rich and full-bodied with layered textures and elegant with beautiful hints of fresh lemon, orange blossoms, and dried lemon peel. Precisely balanced with vibrant acidity and a mineral character of crushed stones that complete the mouthfeel of this wine and its long nish.

Domaine Serene Evenstad Reserve Chardonnay

This represents the art of blending select barrels from the estate vineyards in the Dundee Hills of Oregon’s Willamette Valley. The belief is that the combination of Dijon clone vines, Jory soils, and high elevations give this an unparalleled quality. An enticing tropical fruit medley of kiwi and yellow peach with notes of owers and white linen, awless oak integration, and a lingering minerality and salinity complete the tasting experience. Enjoy now or cellar over the next several years.

Far Niente Estate Napa Valley Chardonnay

Richly aromatic with notes of white g and citrus blossom, this wine is a captivating example of Napa Valley Chardonnay that slowly builds on the palate, progressing from silky notes of honeydew, nectarine, and lemon zest to a full nish supported by elegant toasted oak. Crisp minerality and balanced acidity support the complex framework of the wine. Best served at a cool, not cold, temperature.

Louis Latour Pouilly-Vinzelles “En Paradis”

Already known to the Romans, the village of Vinzelles takes its name from the Latin for “small vines” and is close to the towns of Pouilly and Fuisse. Made entirely from Chardonnay and fermented in stainless steel vats, with complete malolactic fermentation, the nose reveals aromas of yellow fruit and vanilla, silky mouthfeel, and generous minerality that make this a perfect white wine companion for your winter gatherings. ■